JP5944782B2 - Heat sterilization method and apparatus, and food package manufacturing method and system - Google Patents

Description

  The present invention relates to a heat sterilization method and apparatus, and a method and system for manufacturing a food package, and more particularly, a product that is difficult to heat, such as a food that is difficult to heat, such as a main dish to be heated, and a product that is easily heated. , For example, a product to be sterilized by heating and filling separately in different areas in the same container, such as side dishes that should be suppressed from heating, etc., for example, a plurality of pre-cooked products Heat sterilization method and apparatus for simultaneously sterilizing foods that need to be heat sterilized, such as side dishes made of solid ingredients and liquid materials, and a plurality of solid ingredients and liquid materials sterilized by these The present invention relates to a manufacturing method and a manufacturing system of a food packaging body in which food such as cooked side dishes is arranged and packaged in a container.

  In retail stores such as supermarkets and convenience stores, cooked foods such as prepared dishes are put in plastic containers and the like, and covered with a transparent lid. Such side dishes generally have a handmade feeling as compared with frozen foods and retort foods, and are excellent in texture and taste. In addition, it is highly convenient because it can be eaten immediately without thawing or boiling. Furthermore, since the transparent lid is used, the consumer can check the contents, so it is easy to choose what he wants to eat and can be purchased with peace of mind. In other words, a packaging container using a transparent lid can appeal the taste of sugar beet to consumers' vision.

  However, such cooked foods cannot be prepared because the quality retention period is as short as about 1 to 3 days. For this reason, a factory that manufactures a product that has been cooked and cooked (food packaging) needs to start production after receiving an order from a retail store, etc. However, there is a problem that production becomes tight when the number of orders is large or fluctuates. In addition, since the range that can be delivered with a sufficient quality retention period from the cooked food manufacturing factory is limited, a relatively small factory is set up in each small area, and each area has its limited area. The reality is that it meets production demands. Furthermore, in retail stores, unsold products may be disposed of or sold at discounted disposal prices, and there is a problem that there is more waste than frozen foods and retort foods that can be stored for a long time.

A conventional cooked food (a side dish) is manufactured in the process shown in FIG. That is, the side dish is cooked (step S11) and cooled by spraying cooling air or the like (step S12), and then ingredients, liquid seasonings, sauce, etc. are manually placed in the container (step S13). The lid is put on, the lid is fitted to the container (step S14), and then shipped.
Therefore, in this method for producing a cooked food, the side dish is sterilized by cooking (step S11). However, since the subsequent cooling process (step S12), the assembling process (step S13), and the process from the assembling process to the packaging process (step S14) are all exposed to the atmosphere, the predetermined process is performed. Even if the level of hygiene is maintained, the surface of sugar beet can be contaminated by airborne bacteria. In addition, bacteria may grow and contamination may spread inside the sugar beet. In addition, the serving process is performed manually and may be contaminated by people or gloves. It can be said that the reason why the quality preservation period of the conventional cooked side dish is short is due to these causes.

Therefore, in order to prevent such recontamination and repopulation of bacteria and extend the quality preservation period of sugar beet, there is a method of heat-sterilizing food in a container using a high-frequency heating device after the serving process. The high-frequency heating apparatus has an advantage that food that is difficult to heat in a steam oven can be sterilized by heating in a short time.
In a manufacturing process, there exists an apparatus as described in patent document 1, for example as a high frequency heating apparatus which can heat the food separately put in several containers at once. Since the heating chamber of this high-frequency heating device is divided into a plurality of spaces by members that block high-frequency waves, each container can be individually stored in each space, so that the food in the plurality of containers is individually heated. can do. For this reason, in the high-frequency heating device disclosed in Patent Document 1, the food in each container is heated without being affected by the food in other containers. Each can be heated uniformly.

  Further, as a method for extending the quality retention period of cooked food, for example, as described in Patent Document 2, cooked food is placed in a packaging container, and the entire opening of the packaging container is covered with a transparent film. A method for suppressing bacterial growth by vacuum packaging is known.

  As another method, for example, in Patent Document 3, an inert gas is flowed into a free space (a space not occupied by food) in a packaging container in which solid foods such as potatoes, carrots and chestnuts are arranged. A method is described in which the inside of the packaging container is replaced with gas and the packaging container is hermetically packaged with a lid.

JP-A-6-217745 JP 2006-327658 A JP 2005-341922 A

However, since the high-frequency heating device of Patent Document 1 is provided with only a shielding plate for individually storing each container in a heating chamber that stores a plurality of containers, main dishes and side dishes are arranged in the containers. If the food is heated for the purpose of heating the main dish, which is difficult to increase in temperature, the side dish that is likely to increase in temperature is overheated, resulting in a problem that the taste, texture and appearance of the food are reduced.
Moreover, the method of patent document 2 has the problem that when the food to be vacuum-packed is at a high temperature, the moisture contained in the solid ingredient material bumps at the time of decompression and the shape of the food is destroyed. In addition, there is a problem that the appearance of the packaged product (food package) is significantly impaired, such as the contamination of the transparent film, the deterioration of appearance, and the reduction of the commercial value due to the scattering of the ruptured food or bumping liquid. Therefore, when packaging in vacuum, it is necessary to sufficiently cool high-temperature food. However, when food after cooking is cooled, airborne bacteria in the atmosphere adhere to the surface of the sterilized food again. There is a possibility of secondary contamination. Moreover, since the product manufactured by the method described in Patent Document 2 is in close contact with the food, it is difficult to appeal to the consumer's visual sense of the deliciousness of the prepared food from the state of serving.
Further, in the gas replacement method described in Patent Document 3, gas replacement in the packaging container cannot be performed at a high replacement rate of 95% or more, so that the conventional quality retention period cannot be extended so long. . In addition, due to the inability to perform high gas replacement, when the food to be packaged (sugar beet) is a sugar beet food containing green vegetables, the color tone and flavor that are not inferior to that of the freshly prepared food cannot be maintained for a long time.

Therefore, the present invention solves such problems of the prior art, and heats the main dishes to be heated, which are separately placed and filled in different regions in the same container, respectively. Necessary to sterilize by heat, such as side dishes made of a plurality of solid ingredients and liquids, which are prepared in advance, including products such as difficult foods and products such as side dishes that should be heated The quality and appearance of products, especially products that are easily heated, and the quality and appearance of food, especially cooked foods such as side dishes, are maintained appropriately. It is another object of the present invention to provide a heat sterilization method and apparatus that can be heat sterilized at the same time.
In particular, the present invention can simultaneously heat a product that is easily heated while suppressing heating of the product that is easily heated, and selectively irradiates a product that is difficult to heat with high frequency to suppress heating and temperature rise of the easily heated product. In addition, it is possible to selectively heat a product that is difficult to heat by high frequency, and in this way, a product that is selectively heated and a product that is not easily heated and a product that is easily heated that is suppressed in heating, such as quality and appearance. It is an object of the present invention to provide a heat sterilization method and apparatus capable of simultaneously sterilizing at a predetermined heat sterilization temperature without causing deterioration.

  In addition, the present invention eliminates the problems of the prior art, and heat-cooked foods such as sugar beet that have been heat-sterilized by the heat-sterilization method and apparatus that achieve the above-mentioned object are placed in a container in a heat-sterilized state. It can be packaged to prevent the growth of various bacteria, while maintaining the quality and appearance such as taste, texture and color after cooking without losing the appearance of the food package (product: product) An object of the present invention is to provide a manufacturing method and a manufacturing system of a food packaging body that makes it possible to dramatically extend the quality retention period, in particular, the expiration date of food, as compared with the prior art.

  In order to achieve the above object, the heat sterilization method according to the first aspect of the present invention includes a first product which is hard to be heated and a first product which is easy to be heated, which are separately filled in different regions in the same container. A heat sterilization method for simultaneously sterilizing a product to be heat sterilized including two products, wherein the first product which is not easily heated is selectively irradiated with a high frequency, and the second product which is easily heated A first heating step of selectively heating the first product, which is difficult to be heated, to the first temperature while selectively suppressing the heating by the high frequency for a predetermined time so as to raise the temperature to the first temperature; and heating the first product to the first temperature. The first product that is not easily heated and the second product that is easily heated that is suppressed from heating are both heated up to reach the second temperature substantially simultaneously, and then at the second temperature or higher. Stem uniformly to maintain for a predetermined time And having a second heating step of beam heating, the.

Here, the first heating step heats a plurality of the products with the high frequency, and divides the accommodation space for accommodating the products from the accommodation space for accommodating other products by a dividing member that shields the high frequency. In addition, the high frequency is selectively applied to the first product of the product while shielding the high frequency to the region filled with the second product of the product accommodated in the accommodation space by a shielding member. Preferably, the step of selectively heating the first product while irradiating and suppressing heating of the second product.
In addition, the product to be sterilized by heating is a product obtained by additionally filling the first product or its region with a third product that is easily heated after the first heating step and is different from the second product. Preferably there is. In addition, after the first heating step, an additional filling step of additionally filling the third product into the first product or its region may be provided.
In addition, the product to be sterilized by heating is, after the second heating step, the first product that is heated to the second temperature and that is not easily heated and the second that is easily heated in the container. It is preferable that at least one or a region of the food is filled with a heated liquid material heated to a temperature higher than the product in the region. In addition, after the first heating step, at least one of the first product that is not easily heated and the second food that is easily heated, or a region thereof, in the container that is heated to the first temperature. A liquid filling step for filling the liquid may be provided.

The product to be heat sterilized is a food that has been cooked in advance and needs to be heat sterilized, the first product is a first food that is difficult to be heated, and the second product is: It is a second food that is easily heated, and when the product includes the third product, the third product is preferably a third food that is easily heated and different from the second food.
The food that needs to be heat-sterilized is a side dish that needs to be heat-sterilized, the first food is a main dish that is difficult to heat, and the second food is a side dish that is easy to heat. In addition, when the food includes the third food, it is preferable that the third food is a side dish material different from the side dish.
The side dish that needs to be heat sterilized includes a plurality of types of heated solid ingredients that need to be heat sterilized, and the main dish includes at least one first solid ingredient that is difficult to heat, The side dish includes at least one second solid ingredient that is easily heated, and when the side dish includes the side dish material different from the side dish, the side dish material is different from the second solid ingredient. It is preferable to include at least one third solid ingredient.
In addition, it is preferable that the food that needs to be sterilized by heating further includes a liquid, and the first food further includes a liquid.

Moreover, in order to achieve the said objective, the manufacturing method of the food packaging body of the 2nd aspect of this invention is the heat-sterilized food containing the 1st food which is hard to be heated, and the 2nd food which is easy to be heated. A method for producing a food package packaged and filled in a container, wherein the first food and the second food are separately filled in different regions in the same container. Each step of performing the heat sterilization method of the first aspect for the food to be heat sterilized, and the container in which the food having a temperature of 35 to 90 ° C. after the heat sterilization is placed Cover the film and store it in the chamber. The chamber is depressurized to a pressure not lower than the saturated vapor pressure of water at the food temperature, not less than the predetermined pressure corresponding to the food temperature and not more than 600 mbar. 800-12 After gas replacement in the container is introduced to 0 mbar, characterized by having a a packaging step of packaging the food product by heat welding the said container film.
The food is a step of placing the third food that is easily heated, different from the second food, on the container after the first heating step of the heat sterilization method, and the first heating step of the heat sterilization method. It is preferable to be performed after the subsequent liquid filling step.

Moreover, when the temperature of the said foodstuff is 85-90 degreeC, it is preferable that the inside of the said chamber is pressure-reduced to 500 mbar or more and 600 mbar or less.
Moreover, when the temperature of the said foodstuff is 80-85 degreeC, it is preferable that the inside of the said chamber is pressure-reduced to 400 mbar or more and 600 mbar or less.
Moreover, when the temperature of the said foodstuff is 70-80 degreeC, it is preferable that the inside of the said chamber is pressure-reduced to 300 mbar or more and 600 mbar or less.
Moreover, when the temperature of the said foodstuff is 55-70 degreeC, it is preferable that the inside of the said chamber is pressure-reduced to 200 mbar or more and 600 mbar or less.
Moreover, when the temperature of the said foodstuff is 35-55 degreeC, it is preferable that the inside of the said chamber is pressure-reduced to 100 mbar or more and 600 mbar or less.
The inert gas may be nitrogen gas or a mixed gas composed of nitrogen and carbon dioxide.

  Moreover, the heat sterilization apparatus of the 3rd aspect of this invention contains the 1st product which is hard to be heated, and the 2nd product which is easy to be heated separately filled in the mutually different area | region in the same container, respectively. A heat sterilization apparatus that simultaneously heat sterilizes a product to be heat sterilized, selectively irradiating the first product that is not easily heated with high frequency, and suppressing the heating of the second product that is easily heated, A high-frequency heating device that selectively heats the first product that is difficult to heat to the first temperature by the high-frequency for a predetermined time so as to raise the temperature to the first temperature, and the first non-heatable that is heated to the first temperature. And the second product which is easily heated, both of which are heated, reach the second temperature substantially simultaneously, and then maintain at the second temperature or higher for a predetermined time. Steam to heat uniformly, steam And having a oven, a.

  In addition, the food packaging body manufacturing system according to the fourth aspect of the present invention includes a first food that is not easily heated and a second food that is easily heated. A system for manufacturing a packaged food package packaged and filled, comprising the first food and the second food separately filled in different regions in the same container, The first product that is cooked in advance and that is to be sterilized by heating is selectively irradiated with a high frequency to suppress the heating of the second product that is easily heated, and the first product that is not easily heated. A high-frequency heating device that selectively heats the product to the first temperature by the high-frequency for a predetermined time so as to raise the temperature to the first temperature, and the first product that is hardly heated by the high-frequency heating device that is heated to the first temperature. And heating is suppressed The second product that is easily heated is heated by steam uniformly so that both are heated and reach the second temperature substantially simultaneously, and then maintained at a temperature equal to or higher than the second temperature for a predetermined time. A steam oven, and the food in which the temperature of the food after heat sterilization by the steam oven is 35 to 90 ° C. is covered with a film and stored in the chamber, and the chamber is filled with the food. After reducing the saturated vapor pressure of water at a temperature lower than the predetermined pressure according to the temperature of the food to 600 mbar or less and introducing an inert gas up to 800 to 1200 mbar to perform gas replacement in the container And a packaging apparatus for packaging the food by thermally welding the container and the film.

Here, after the food to be sterilized by heating is heated by the high-frequency heating apparatus, a third food that is easily heated and different from the second food is additionally filled in the first food or its region. It is preferable. It is also possible to provide a filling machine for further placing the third food in the container filled with the food to be heat-sterilized heated by the high-frequency heating device.
Further, the food to be sterilized by heating is heated by the steam oven, and further heated to the second temperature in the container, the first food that is difficult to be heated, and the second that is easily heated. At least one of these foods or areas thereof are filled with a heated liquid, preferably at a temperature higher than the food in the area, more preferably at a temperature capable of sterilizing the surface of the food in the area. It is preferred that In addition, a liquid filling machine for filling the liquid with at least one of the first food and the second food in the container heated in the steam oven or on the region thereof may be provided.

  In addition, the container includes a heating unit composed of a region filled with the first food that is difficult to be heated, and a heating suppression unit composed of a region filled with the second food that is easily heated. The apparatus divides the inside of the housing portion containing the plurality of containers filled and filled with the food to be sterilized with heat, into a plurality of housing spaces for individually housing the plurality of containers, and At least one division member that shields high frequency, and each position of the heating unit filled with the first food in the plurality of containers respectively accommodated in the plurality of accommodation spaces, respectively. Arranged so as to oppose each position of the plurality of high-frequency irradiation units arranged and the heating suppression unit filled with the second food in the plurality of containers respectively accommodated in the plurality of accommodation spaces. A plurality of shielding members that respectively shield the high-frequency waves to the plurality of heating suppression units, and the high-frequency irradiation units respectively select the high-frequency waves for the first foods in the plurality of containers. It is preferable that the first food in each of the plurality of containers is selectively heated.

In addition, the high-frequency irradiation unit is disposed at an upper part and a lower part of the accommodation space so as to face the position of the heating part in the accommodation space, and is respectively provided on an upper surface side and a lower surface side of the heating part in the accommodation space. It is preferable to have an upper irradiation part and a lower irradiation part for irradiating high frequency.
Moreover, the said shielding member is arrange | positioned so that the lower surface side of the said heating suppression part in the said accommodation space may be covered, and it has a lower surface shielding member which interrupts | blocks the high frequency which is irradiated from the said lower irradiation part and goes to the said heating suppression part. Is preferred.
The lower irradiation unit has a size for selectively irradiating the heating unit with a high frequency from the lower surface side of the heating unit, and the lower surface shielding member accommodates the housing other than the portion corresponding to the lower surface of the heating unit. It is preferable to cover the entire lower surface portion of the space.
The shielding member is further disposed so as to cover the upper surface side of the heating suppression unit in the accommodation space, and an upper surface shielding member that is irradiated from the upper irradiation unit and blocks a high frequency toward the heating suppression unit. It is preferable to have.
Moreover, it is preferable that the said high frequency irradiation part is arrange | positioned only in the part corresponded to the said heating part.

In addition, the plurality of high-frequency irradiation units are arranged in a row in a predetermined direction, and the plurality of containers in which the food to be heat-sterilized is arranged, each first food is placed in each high-frequency irradiation unit. It is preferable that they are arranged in a row in the predetermined direction so as to come to corresponding positions.
The plurality of high-frequency irradiation units are arranged in a matrix in the predetermined direction and a direction orthogonal to the predetermined direction, and each of the plurality of containers corresponds to each high-frequency irradiation unit. It is preferable that they are arranged in a matrix in the predetermined direction and in a direction orthogonal to the predetermined direction so as to come to the position to be.
Furthermore, it has a conveyance means which conveys the said each container which accommodated each of these solid ingredients, and each of a some container is set to the said high frequency irradiation part in each storage space by the said conveyance means. It is preferable that the first food in each of the heating units in the plurality of containers is selectively heated by the high frequency selectively irradiated from the high frequency irradiation unit.

Moreover, it is preferable that the at least one division member is arranged in parallel with a conveyance direction of the plurality of containers by the conveyance means.
Further, the at least one dividing member is composed of two dividing members, and the plurality of accommodating spaces are composed of three accommodating spaces in which the accommodating portion is divided by the two dividing members, and the plurality of containers are Each of the three high-frequency irradiating parts is opposed to each position of the heating part of the three containers respectively accommodated in the three accommodating spaces. It can also consist of three high frequency irradiation parts arranged.
Further, the at least one dividing member is composed of two dividing members, and the plurality of accommodating spaces are composed of three accommodating spaces in which the accommodating portion is divided by the two dividing members, and the plurality of containers are The three high-frequency irradiation units are each composed of nine containers accommodated in the three accommodating spaces, and the plurality of high-frequency irradiating units are arranged in the three accommodating spaces. It can also consist of nine high frequency irradiation parts arrange | positioned facing each position.

According to the present invention, products such as hard-to-heat foods such as main dishes to be heated, which are separately placed and filled in different regions in the same container and placed, and heating should be suppressed. Products such as side dishes made from a plurality of pre-cooked solid ingredients and liquids, including foods such as side dishes that are easily heated, and other products that need to be sterilized by heating, in particular, It is possible to perform heat sterilization at the same time while properly maintaining the quality and appearance of foods, particularly cooked foods such as sugar beet, such as the quality and appearance of foods that are easily heated.
In particular, according to the present invention, it is possible to heat a product that is easily heated while suppressing heating of the product that is easily heated, and to selectively irradiate a product that is difficult to heat with high frequency to heat and heat the product that is easily heated. In addition to being able to selectively heat products that are difficult to heat by high frequency, the quality and appearance of products that are selectively heated in this way and products that are difficult to heat and products that are easily heated are suppressed. It is possible to sterilize at a predetermined heat sterilization temperature at the same time without causing deterioration.
In addition, according to the present invention, the cooked food such as the above-mentioned heat-sterilized side dish can be packaged in a container in a heat-sterilized state to prevent the growth of various bacteria. While maintaining the quality and appearance such as taste, texture and color after cooking without damaging the appearance of the package (product: product), the quality retention period, especially the expiry date of food, will be dramatically higher than before. Can be extended.

It is a top view which shows schematic structure of the manufacturing system of the food packaging body of one Embodiment which concerns on this invention. Fig. 2 (A) is a perspective view showing a food package manufactured in one embodiment of the present invention, and Fig. 2 (B) shows an example of a schematic configuration of the container shown in Fig. 2 (A). It is a top view. It is a top view which shows an example of schematic structure of the high frequency heating apparatus shown in FIG. It is typical sectional drawing of the high frequency heating apparatus shown in FIG. It is a perspective view which shows an example of schematic structure of the packaging machine shown in FIG. It is typical sectional drawing of the other Example of the high frequency heating apparatus shown in FIG. It is a top view which shows the other Example of the manufacturing system of the food packaging body which concerns on this invention. It is a flowchart which shows the manufacturing method of the food packaging body of one Embodiment which concerns on this invention. It is a graph for demonstrating the heat sterilization process which concerns on this invention. It is a figure explaining the motion of the chamber of the packaging machine shown in FIG. It is a flowchart which shows the other Example of the manufacturing method of the food packaging body which concerns on this invention. It is sectional drawing of the high frequency heating apparatus used as a comparative example. It is a graph which shows the result of the Example using the high frequency heating apparatus shown in FIG. It is a graph which shows the saturated vapor pressure curve of water. It is a flowchart which shows the manufacturing method of the conventional food packaging body.

Hereinafter, a heat sterilization method and apparatus, a food packaging body manufacturing method and a manufacturing system according to the present invention will be described in detail based on preferred embodiments shown in the accompanying drawings.
Hereinafter, as a product to be heat sterilized, sugar beet that is cooked and cooked in a container is used as a product that is cooked and cooked in a container as a representative example of a product that is to be heated and is not easily heated. The main dish, which is a hard-to-heat food in a certain side dish, should be suppressed. As a typical example of a product that is easily heated, the heating in the side dish, a cooked food, should be suppressed. The description will be made with a side dish that is a food that is easily heated, but the present invention is not limited to this.

FIG. 1 is a top view schematically showing one embodiment of a food packaging body manufacturing system for carrying out the method for manufacturing a food packaging body of the present invention.
The food packaging body manufacturing system 1 shown in FIG. 1 heat-sterilizes the cooked food (stuffs) placed in a container, and then fills the surface of the food with a high-temperature liquid material, and puts the film into the container. After the inside of the container is replaced with gas, the product is sealed and packaged to obtain a product, and has a high-frequency heating device 2, a steam oven 3, a clean booth 4, a liquid filling machine 5, and a packaging machine 6. . The high-frequency heating device 2 is a device that performs the heat sterilization method that is a characteristic part of the present invention, and the packaging machine 6 is an example of a packaging machine that performs the packaging method that is a characteristic part of the present invention.

First, the food packaging body (product, packaging container) manufactured by the food packaging body manufacturing system 1 will be described. The present invention is intended for foods such as cooked side dishes that have been cooked and distributed and sold at 10 ° C. or lower in a state of being packaged and packaged in a container. It can be eaten.
The food to be packaged consists of a plurality of solid ingredients including a main dish that is difficult to heat and a side dish that is easy to heat, and a liquid product. Can target food. Main dishes such as vegetables, meat or fish, boiled foods, grilled foods, steamed foods, fried foods or fried foods, soups, cooked rice, noodles, etc. The food may be food, and any food may be used as a side dish as long as the food needs to be preheated because it is easily heated. The liquid is not particularly limited as long as it is a high-temperature liquid food such as sauce or sauce.

FIG. 2A shows an example of a packaging container (food packaging body). The packaging container 7 includes a container 8 and a film 9 and can be filled with an inert gas such as nitrogen or carbon dioxide and sealed.
As shown in FIG. 2B, the container 8 is different from the heating unit 13a and the heating unit 13a, which is composed of a region where the main dish 11a, which is a food to be heated in advance, is difficult to be heated in a short time. A heating suppression unit (also referred to as a non-heating unit) 13b including a region where the side dish 11b, which is a food that should be suppressed in order to be easily heated in a short time, is provided. In the illustrated example, the heating suppression unit 13b can be divided into two regions and can be provided with two types of side dishes, but may be one region or divided into three or more regions. May be.
The container 8 is made of a material that can be thermally welded to the film 9. In addition, the container 8 is made of a material that hardly allows oxygen outside the container to pass through after sealing in order to keep the food quality retention period longer. Moreover, although the container 8 is comprised with the material which has heat resistance, it is preferable that a consumer fully resists the heating by a microwave oven for the case where a consumer desires to warm and eat a side dish. The container 8 may be transparent or opaque. Although the shape of the container 8 is selected according to the type of contents (prepared food) to be arranged, it is preferable to use a wide-mouthed one that facilitates gas exchange in the packaging during packaging. Moreover, since the foodstuff which this invention makes object consists of a solid ingredient and a liquid substance, it is preferable to use a container with a deep bottom from the point of packaging property and an external appearance.

  The film 9 is made of a resin material that can be thermally welded (heat sealed) to the container 8. In addition, the film 9 is made of a material that hardly allows oxygen outside the container to pass through after sealing in order to keep the food quality retention period long. Moreover, it is preferable that the film 9 is transparent so that the contents (prepared food) placed in the container 8 can be seen. Since the inside of the packaging container 7 can be seen well when arranged on the sales floor, it can appeal to the consumer's vision. Furthermore, it is preferable to have heat resistance by a microwave oven as in the case of the container 8.

As for the placement of the solid ingredients in the container 8, as long as the solid ingredients are suitable for machine filling, a known filling device may be used. If it is unsuitable for machine filling, it may be performed manually under hygiene control as in the past.
The container 8 is placed on a belt conveyor and conveyed to the high-frequency heating device 2.

The high-frequency heating device 2 can heat a plurality of solid ingredients including a main dish and a side dish placed in separate regions at a time, and suppress the heating of the side dish that should be suppressed, It is possible to selectively irradiate high-frequency food on a main dish that is difficult to heat.
FIG. 3 is a plan view illustrating an example of a schematic configuration of the high-frequency heating device 2. FIG. 4 is a schematic cross-sectional view of the high-frequency heating device 2 shown in FIG.
As shown in FIGS. 3 and 4, the high-frequency heating device 2 according to the present embodiment uses a steam oven for a solid ingredient 11 such as a side dish in a container 8 in which a main dish 11 a and a side dish 11 b are separately provided. In order to prevent the side dish 11b from being heated too much when simultaneously heating and sterilizing the main dish 11a which is difficult to be heated by 3 etc. and the side dish 11b which is easy to be heated, the solid ingredients 11 such as side dishes in the container 8 are It is used for heating in advance, and a plurality of, in the illustrated example, nine containers 8 are conveyed by a belt conveyor 14 which is a conveying means for conveying a predetermined direction, in the illustrated example from the left side to the right side, and the belt conveyor 14. In the illustrated example, there are a plurality of bases 18 that form the container storage unit 16 that stores the nine containers 8 and one or more in the container storage unit 16, three in the illustrated example, and three in the illustrated example. Storage A region in which at least one, which is divided into a space 20 and shields high frequency, in the illustrated example, two divided members 22 and one or more main dishes 11a of one or more containers 8 disposed in each of the plurality of storage spaces 20 A plurality of (9 in the illustrated example) magnetrons 24 attached to the upper and lower sides of the container storage unit 16 facing the heating unit 13a which is a (main dish pocket), and the containers 8 in the plurality of storage spaces 20 respectively. A plurality of, in the illustrated example, three lower surface shielding members 26 that cover the lower surface side of the heating suppression unit 13b, which is a region where the vegetables 11b are arranged (a side dish pocket), and the heating suppression unit 13b of the container 8 in the plurality of storage spaces 20 And a plurality of upper surface shielding members 28 in the illustrated example.

The belt conveyor 14 includes a plurality of containers 8, in the illustrated example, nine containers 8 in which three containers 8 are arranged in one row, and nine containers 8 arranged in three rows in a predetermined direction, in the illustrated example, It is transported from the left side to the right side, and the heating unit 13a of nine containers 8 is sandwiched by nine magnetrons 24 above and below the container storage unit 16 in a predetermined position in the container storage unit 16 at a time. In addition, the solid material 11 in the container 8 is heated by the magnetron 24 and then the plurality of containers 8 are carried out from the container storage portion 16 at a time.
In the illustrated example, the belt conveyor 14 conveys the container 8 from the left side to the right side. However, after the container 8 passes through the magnetron 24, the conveyance direction is reversed and the container 8 is sandwiched between the magnetrons 24. Returning, the solid material 11 in the container 8 may be heated again by the magnetron 24.
The belt conveyor 14 includes an endless belt 14a on which a plurality of containers 8 are placed, and two rollers 14b that stretch the endless belt 14a. The two rollers 14b are on both sides of a base such as a frame (not shown). One of the rollers 14b is connected to a rotation drive source (such as an electric motor and a speed reducer) (not shown).

  In the illustrated example, three rows of containers 8 are arranged on the belt conveyor 14 in three rows, that is, nine containers 8 are arranged in a matrix and conveyed at one time. However, the present invention is not limited to this. A plurality of containers 8 may be arranged in a row and conveyed at a time, or may be arranged in two rows or four or more rows at a time, and the number of containers 8 arranged in a row is limited to three. Alternatively, the number may be two or four or more, but it is preferable to match the number of sets (logarithm) of the magnetrons 24 arranged above and below the container storage unit 16.

The container storage portion 16 is a space formed by the base body 18 and a space for storing a plurality (9) of containers 8 conveyed by the belt conveyor 14, and is divided into two or more storage spaces 20 by the dividing member 22. In the illustrated example, the three first lanes 20a, the second lanes 20b, and the third are the three storage spaces in which the three containers 8 are separately stored by the two flat plate-shaped split members 22a and 22b. Divided into lanes 20c.
As shown in FIG. 4, the first lane 20a is a storage space defined as a space between the inner wall surface 18a on the left side surface of the base body 18 constituting the container storage portion 16 and the dividing member 22a. The second lane 20b is a storage space defined as a space between the divided members 22a and 22b, and the third lane 20c is a side surface on the right side of the base 18 constituting the divided member 22b and the container storage portion 16 in the drawing. This is a storage space that is defined as a space between the inner wall surface 18b.

The dividing member 22 (22a, 22b) has a flat plate shape, hangs down from the inner wall surface 18c on the upper side of the base 18 constituting the container housing portion 16 (extends vertically downward), and is conveyed by the belt conveyor 14. Extending in parallel to the direction, the container storage portion 16 is divided into a plurality of (three) storage spaces 20 (20a, 20b, 20c) and for blocking high frequencies between the storage spaces 20 It is. The dividing member 22 (22a, 22b) is not particularly limited as long as it can block high frequencies, and may be anything, for example, a metal plate such as a stainless steel plate can be used.
As described above, the container storage unit 16 is divided into storage spaces (lanes) 20a, 20b, and 20c that individually store the containers 8 by the dividing members 22a and 22b that block high frequencies, and will be described later in adjacent lanes. The influence of the high frequency irradiated from the magnetron 24 can be prevented. For example, containers arranged in the first and third lanes 20a and 20c adjacent to the side dishes 11b of the heating suppression unit 13b of the container 8 in the second lane 20b, which should prevent high-frequency irradiation by the dividing members 22a and 22b. It is possible to prevent high frequency from being irradiated from the magnetron 24 (24a, 24d, 24c, 24f) for heating the main dish 11a of the heating unit 13a of the eighth heating unit 13a. As a result, the container 8 of the second lane 20b The heating of the side dish 11b of the heating suppression part 13b can be prevented and suppressed.

The number of division members 22 and the number of storage spaces 20 divided thereby are not particularly limited, and may be 1 and 2, respectively, or 3 or more and 4 or more.
Further, the number of containers 8 stored in each storage space 20 (each lane 20a, 20b, 20c) is not particularly limited, and may be one, two, or four or more. In addition, when the number of containers 8 accommodated in each storage space 20 (each lane 20a, 20b, 20c) is three or more, adjacent containers 8 in the front and rear in the transport direction are arranged at a certain distance. It is preferable.

The magnetrons 24 are arranged at a plurality of locations so as to form a pair so as to face the top and bottom of the container storage unit 16 and radiate high frequency toward the heating unit 13a of the container 8 in each storage space 20. In the illustrated example, the high-frequency irradiation unit is configured above and below the container storage unit 16 so as to face the heating unit 13a of the three containers 8 arranged in each crane of the three lanes 20a, 20b and 20c, respectively. It consists of nine magnetrons 24 (upper magnetrons 24a, 24b, 24c) constituting the upper irradiating unit arranged three by three and nine magnetrons 24 (lower magnetrons 24d, 24e, 24f) constituting the lower irradiating unit.
As shown in FIG. 4, a pair (set) of upper magnetron 24a and lower magnetron 24d is a pair of upper magnetron 24b and lower magnetron 24e, and a pair of upper magnetron 24c and lower magnetron 24f is respectively A high frequency is irradiated from both the upper and lower sides toward the heating unit 13a of the container 8, and the main dish 11a to be heated placed on the heating unit 13a is heated to a predetermined temperature in a predetermined short time.

As shown in FIG. 4, the upper magnetrons 24 a, 24 b, and 24 c have lower high-frequency emission surfaces that are flush with the upper inner wall surface 18 c of the base body 18 that constitutes the container housing portion 16, and the lower magnetrons 24 d, 24e and 24f are preferably such that the upper high-frequency emission surface thereof is flush with the lower inner wall surface 18d of the base 18 constituting the container housing portion 16.
As the magnetron 24 used in the present invention, a high-frequency radiation can be applied, and a substance to be heated of a heated object placed on the heating unit 13a of the container 8, for example, a solid ingredient 11 such as a main dish 11a. There is no particular limitation as long as it can be heated to a required temperature by heating for a predetermined time, and may be anything. The magnetron 24 preferably has directivity for high-frequency irradiation. For example, a magnetron 24 having a value of about 0.85 kW can be used. The upper magnetron 24 (24 a, 24 b, 24 c) is preferably arranged such that the high frequency emission surface is 70 mm from the bottom surface of the container 8. By arrange | positioning at such height, the temperature of the main dish 11a in the container 8 can be heated efficiently, and it can be heated up.
In the illustrated example, three sets of magnetrons 24 are provided in each of the three lanes 20a, 20b, and 20c, one set on the upper and lower sides. In addition, as long as there are two or more lanes, the lanes may be provided in any number of lanes, and may be provided according to the number of containers 8 to be heated.
In the illustrated example, the magnetrons 24 are provided so as to be paired up and down, but the present invention is not limited to this and heats an object to be heated such as the main dish 11a of the solid ingredient 11. As long as the substance to be heated can be heated to a predetermined temperature in a predetermined time, it may be provided only on one of the upper and lower sides.

The lower surface shielding member 26 covers the lower surface side of the heating suppression unit 13b, which is an area where the side dishes 11b of the container 8 in the storage space 20 are arranged, and is irradiated from the lower magnetron 24 toward the heating unit 13a of the container 8. This is to block the high frequency from reaching the side dishes 11b of the heating suppression unit 13b of the container 8. The lower surface shielding member 26 is not particularly limited as long as it can block high frequencies, and for example, a metal plate such as a stainless steel plate can be used.
In the illustrated example, the lower surface shielding member 26 is composed of nine pairs of magnetrons for the upper irradiation unit and the lower irradiation unit, respectively, for the heating units 13a of the three containers 8 arranged in the cranes of the three lanes 20a, 20b, and 20c. When arranged at a position sandwiched (opposed) by position 24, the cranes 20a, 20b and 20c extend in parallel to the conveying direction of the belt conveyor 14 so as to cover the heating suppression portions 13b of the three containers 8 respectively. It consists of lower surface shielding members 26a, 26b, and 26c arranged.

As shown in FIG. 4, the lower surface shielding member 26 is preferably arranged so as to open only the position corresponding to the heating part 13a of the container 8, and only the part facing the lower magnetrons 24d, 24e, 24f. It is more preferable that they are arranged so as to open.
Therefore, as shown in FIG. 4, the lower surface shielding member 26a is provided in the first lane 20a, and from the vicinity of the inner wall surface 18a on the side surface of the base 18 to the left side (the inner wall surface 18a side) of the lower magnetron 24d of the first lane 20a. ), And the lower surface shielding member 26b is provided on a part of the first lane 20a and on the second lane 20b, and is located on the right side (on the inner wall surface 18b side of the base 18) of the lower magnetron 24d of the first lane 20a. ) To the end of the lower magnetron 24e of the second lane 20b on the left side (inner wall surface 18a side) in the figure, and the lower surface shielding member 26c is provided in part in the second lane 20b and in the third lane 20c. From the end on the right side (inner wall surface 18b side) of the lower magnetron 24e of the second lane 20b to the left side (inner wall surface 18a) of the lower magnetron 24f of the third lane 20c. ) To cover the to the end of the.

Further, as shown in FIG. 4, the third lane 20c is provided with a lower surface shielding member 26d that covers from the right side (inner wall surface 18b side) end of the lower magnetron 24f to the vicinity of the inner wall surface 18b of the base 18. It is good to leave.
The lower surface shielding members 26 a, 26 b, 26 c and 26 d have legs on both sides with respect to the lower inner wall surface 18 d constituting the bottom surface of the container storage portion 16, and extend parallel to the conveying direction of the belt conveyor 14. It is preferably an existing trapezoidal member.
The number and length of the lower surface shielding member 26 may be appropriately set according to the number of storage spaces (lanes) 20 of the container storage unit 16 and the number and arrangement (interval) of the magnetrons 24.

  As described above, the lower surface shielding member 26 (26a, 26b, 26c, 26d) is provided, and the heating suppression unit 13b of each container 8 in each lane 20a, 20b, 20c of the container storage unit 16 is provided from the lower side (back side). By covering, preferably, only the lower magnetrons 24d, 24e, and 24f corresponding to the heating unit 13a of each container 8 are opened, and the other parts are all covered to cover the lower portions in the lanes 20a, 20b, and 20c. The magnetrons 24d, 24e, and 24f prevent the high frequency applied to the heating unit 13a of each container 8 from the lower side (back side) from reaching the heating suppression unit 13b of each container 8, and lower magnetrons in adjacent lanes. The influence of the high frequency irradiated from 24 can also be prevented. For example, the lower side shielding member 26 (26a, 26b, 26c, 26d) heats the container 8 in the same lane 20b to the side dish 11b of the heating suppression unit 13b of the container 8 in the second lane 20b to prevent high-frequency irradiation. In order to heat the main dish 11a of the part 13a, it is possible to prevent the high frequency irradiated from the magnetron 24e to the main dish 11a of the heating part 13a from reaching the adjacent first and third lanes 20a and 20c. The high frequency irradiated from the magnetrons 24d and 24f for heating the main dish 11a of the heating part 13a of the arranged container 8 can be prevented, and as a result, the heating of the container 8 in the second lane 20b is suppressed. The heating of the side dish 11b of the part 13b can be prevented and suppressed.

The upper surface shielding member 28 covers the upper surface side of the heating suppression unit 13b, which is an area where the side dishes 11b of the container 8 in the storage space 20 are arranged, and is irradiated from the upper magnetron 24 toward the heating unit 13a of the container 8. This is to block the high frequency from reaching the side dishes 11b of the heating suppression unit 13b of the container 8. The upper surface shielding member 28 is not particularly limited as long as it can block high frequencies. For example, a metal plate such as a stainless steel plate can be used.
In the illustrated example, the upper surface shielding member 28 includes nine heating units 13a of three containers 8 arranged in each crane of three lanes 20a, 20b, and 20c, and nine pairs of magnetrons of an upper irradiation unit and a lower irradiation unit, respectively. When arranged at a position sandwiched (opposed) by position 24, the lanes 20a, 20b and 20c extend in parallel to the conveying direction of the belt conveyor 14 so as to cover the heating suppression portions 13b of the three containers 8 respectively. It consists of upper surface shielding members 28a, 28b, and 28c that are arranged.

As shown in FIG. 4, the upper surface shielding member 28 is preferably arranged so as to cover the entire upper surface of the heating suppression unit 13 b of the container 8, and the heating suppression unit 13 b side of the container 8 in each storage space 20. It is more preferable that the heat suppression unit 13b is disposed so as to cover the entire upper surface.
Therefore, as shown in FIG. 4, the upper surface shielding member 28a is provided in the first lane 20a, is attached to the inner wall surface 18a on the side surface of the base 18, and the entire upper surface of the heating suppressing portion 13b of the container 8 from the inner wall surface 18a. The upper surface shielding member 28b is provided in the second lane 20b and is attached to the dividing member 22a so as to cover the upper surface of the heating suppression portion 13b of the container 8 from the dividing member 22a. The upper surface shielding member 28c is provided in the third lane 20c and is attached to the dividing member 22b so as to cover the upper surface of the heating suppressing portion 13b of the container 8 from the dividing member 22b. Extends vertically to the dividing member 22b.
Further, the upper surface shielding members 28a, 28b and 26c are plates extending in parallel to the upper inner wall surface 18c of the base 18 constituting the upper surface of the container storage portion 16, that is, in parallel to the conveying direction of the belt conveyor 14. Shaped member.
Note that the number and length of the upper surface shielding members 28 may be set as appropriate according to the number of storage spaces 20 of the container storage portion 16, the number and arrangement (intervals) of the magnetrons 24, and the like.
When the entire upper surface of the container 12 and the inner wall surface 18c on the upper side of the base 18 are in close contact with each other, the inner wall surface 18c blocks the high frequency irradiated from the magnetron 24 to the heating suppression portion 13b of the container 12, thereby The member 28 may not be provided.

  As described above, by providing the upper surface shielding member 28 (28a, 28b, 28c) and covering the heating suppression portion 13b of each container 8 in each lane 20a, 20b, 20c of the container storage portion 16 from the upper side (front side). In each of the lanes 20a, 20b, and 20c, the upper magnetrons 24d, 24e, and 24f cause the high frequency irradiated from the upper side (rear side) to the heating unit 13a of each container 8 to reach the heating suppression unit 13b of each container 8. Can be prevented. For example, by the upper surface shielding member 28 (28a, 28b, 28c), the side dish 11b of the heating suppression unit 13b of the container 8 of the second lane 20b to be prevented from high-frequency irradiation is added to the heating unit 13a of the container 8 of the same lane 20b. To heat the main dish 11a of the heating unit 13a from the magnetron 24e in order to heat the main dish 11a, and as a result, the heating suppression unit 13b of the container 8 in the second lane 20b can be prevented. Heating of the side dish 11b can be prevented and suppressed.

  In such a high-frequency heating device 2, by providing the divided member 22 (22a, 22b), the lower shielding member 26 (26a, 26b, 26c, 26d) and the upper surface shielding member 28 (28a, 28b, 28c), the container Even in the case where a plurality of solid ingredients 1 in which both the main dish 11a and the side dish 11b are placed in the inside 8 are heated simultaneously with high frequency, only the main dish 11a that is difficult to heat in each container 8 is selectively irradiated with high frequency. As a result, only the main dish 11a can be selectively heated by high frequency in a short time, the temperature can be raised in a short time, and each container 8 can be easily heated to the side dish 11b. Since high frequency irradiation can be shielded, the influence of the high frequency on the side dishes 11b can be prevented, heating of the side dishes 11b can be prevented and suppressed, and the temperature rise of the side dishes 11b can be suppressed. Rukoto can, it is possible to maintain the taste and texture and appearance.

  The steam oven 3 performs sterilization by heating the solid material of the container 8. Heating with steam can uniformly heat both the main dish 11a that is difficult to heat and the side dish 11b that is easy to heat. The steam oven 3 has a controllable range of temperature and humidity, and performs heating and humidification by supplying hot air and steam into the heating chamber.

The clean booth 4 is a space in which the amount of airborne dust in the air is controlled, and in the embodiment of the present invention, a class 10,000 (per 1 ft ³ (ie, about 0.028 m ³ )) particle size of 0. This is a clean room having 10,000 or less particles of 5 μm or more.
The container 8 that has passed through the steam oven 3 is quickly accommodated in the clean booth 4, filled with a high-temperature liquid material by the liquid material filling machine 5, sent to the packaging machine 6 in a short time, and packaged. The possibility of being contaminated by airborne microbes in the atmosphere can be greatly reduced. Instead of using the clean booth 4, the same effect can be obtained by irradiating the food in the container 8 with steam before being sent to the packaging machine 6.

  The liquid filling machine 5 sterilizes the surface of the ingredients by filling the solid ingredients placed in the container 8 on the belt conveyor with a high-temperature liquid substance, and the surface of the food is air before packaging. It suppresses the possibility of contamination by airborne bacteria. The liquid filling machine 5 may be configured to fill both the main dish 11a and the side dish 11b of the solid ingredient 11 in the container 8 with the liquid substance, or either the main dish 11a or the side dish 11b. It is good also as a structure filled only with a solid material with a liquid substance.

The packaging machine 6 puts a film on the container 8 filled with a liquid material, and after replacing the gas in the container, the container 8 and the film 9 are heat-sealed (heat sealed) to be sealed, and the packaging container 7 It produces shaped products (food packaging).
In FIG. 5, the packaging machine 6 used for embodiment of this application is shown. The packaging machine 6 includes an upper housing 32, a lower housing 34, a belt conveyor 36, a film transport unit (not shown) that disposes and transports a film 37 on the joint surface between the upper housing 32 and the lower housing 34, and gas It is comprised from the filling part and the control part which controls each member and the pressure and gas in a chamber.
The upper housing 32 is provided with a heat seal member for thermally welding the container 8 and the film 37 and a cutter for cutting the film 37. The lower housing 34 is raised and lowered toward the upper housing 32, and a chamber is formed by joining the upper and lower housings. The lower housing 34 also has a member for housing the container 8 when the chamber is formed. The gas filling unit is a member filled with a gas that introduces an inert gas into the chamber.
The control unit controls each member, and controls the pressure in the chamber and the introduction condition of the inert gas.

  In the high frequency heating apparatus 2 shown in FIG. 4, in order to prevent the influence of the high frequency on the side dishes 11b that are easy to heat each container 8, the divided member 22 (22a, 22b) and the lower shielding member 26 (26a, 26b, 26c, 26d) and the upper surface shielding member 28 (28a, 28b, 28c) are provided, but the present invention is not limited to this, and the heating and temperature increase of each side dish 11b that is easy to heat the plurality of containers 8 are suppressed. If possible, like the high-frequency heating device 60 shown in FIG. 6, the divided members 22 (22a, 22b) and the lower shielding member 26 (26a, 26b, 26c, 26d) are provided, and the upper surface shielding member 28 (28a, 28b, 28c). It is good also as a structure which does not provide.

  In the high-frequency heating device 60 shown in FIG. 6, the distance from the upper magnetron 24 (24a, 24b, 24c) to the back surface of the container 8 or the surface of the endless belt 14a of the belt conveyor 14 on which the container 8 is placed is appropriately set. For example, the upper surface shielding member 28 is adjusted by adjusting to 70 mm or by selecting an appropriate magnetron 24 (upper magnetrons 24a, 24b, 24c and lower magnetrons 24d, 24e, 24f) such as directivity. Even if (28a, 28b, 28c) is not provided, each container can be separated by the divided member 22 (22a, 22b) and the lower shielding member 26 (26a, 26b, 26c, 26d) as in the high-frequency heating device 2 shown in FIG. The main dish 11a that is difficult to heat can be selectively irradiated with high frequency, and as a result, the main dish 11 can be irradiated. Only the high frequency can be selectively heated in a short time, the temperature can be raised in a short time, and high-frequency irradiation to the easy-to-heat side dish 11b of each container 8 can be shielded, The influence of the high frequency on the side dish 11b can be prevented, the heating of the side dish 11b can be prevented and suppressed, the temperature rise of the side dish 11b can be suppressed, and its taste, texture and appearance can be suppressed. Can be maintained.

In the food packaging body manufacturing system 1 shown in FIG. 1, the high-frequency heating device 2 and the steam oven 3 are installed so as to be adjacent to each other. However, the present invention is not limited to this, and the food packaging body manufacturing system 70 shown in FIG. As described above, the clean booth 42 and the solid material filling machine 44 may be provided between the high-frequency heating device 2 and the steam oven 3.
The clean booth 42 has the same function as the clean booth 4 shown in FIG. After heating by the heating device 2, when the heating by the steam oven is performed, the food that is overheated and has a poor texture and taste is placed in the container 8 that has passed through the high-frequency heating device 2. Therefore, food that is extremely easy to be heated is only heated by the steam oven 3, so that it is not overheated, and a good texture and taste can be maintained.

  Next, the manufacturing method of the food packaging body of this invention implemented with the manufacturing system 1 of a food packaging body is demonstrated along the flowchart of FIG.

  First, among the foods to be packaged, a plurality of solid ingredients 11 including a main dish 11a that is hard to be heated and a side dish 11b that is easy to be heated are cooked (and pressure cooked) by a cooking method such as boil, bake, or steam. (Step S1). At this time, sterilization is also performed at the same time by heating the food material to the inside. In this process, cooking may be performed completely to an optimum state for eating, but in consideration of heating in a sterilization process (steps S4 and S5) and a liquid filling process (step S6) described later, Cooking may be stopped in a state slightly in front of the normal state. After cooking, the solid ingredient 11 is cooled to a temperature at which filling (laying) becomes easy (step S2).

  The solid ingredient 11 after cooling is prepared by placing the main dish 11a on the heating part (main dish pocket) 13a of the container 8 by hand or by a filling device under hygienic management, and on the heating suppression part (side dish pocket) 13b. The side dish 11b is filled (plated) (step S3).

The solid material 11 filled in the container 8 is conveyed to the high-frequency heating device 2 shown in FIGS. 3 and 4 and subjected to a heat sterilization process.
The solid ingredient 11 placed in the container has a first heating step (step S4) and a second heating step (step S5) as a heat sterilization treatment, and includes a cooling step in step S2 and an ingredient filling in step S3. In the process, even when the solid material 11 is secondarily contaminated by airborne dust or airborne bacteria adhering to the surface, the airborne bacteria are sterilized and bacteria on the surface of the solid material 11 are removed. A process for suppressing the number of bacteria to a predetermined number or less and a process for sterilizing the inside of the food are also performed.
Hereinafter, the heat sterilization method which is a characteristic part of the present invention will be described.

  That is, in the first heating step of step S4, the high-frequency heating device 2 preliminarily irradiates the main dish 11a to be heated for a predetermined time with high frequency to heat the side dishes 11b whose heating is to be suppressed. Suppressing and selectively heating the main dish 11a to be heated, and appropriately heating the side dish 11b to be heated while raising the main dish 11a to the first temperature, then the step In the second heating step of S5, the main dish 11a and the side dish 11b are made to reach the target second temperature almost simultaneously, and then maintained at the second temperature or higher for a predetermined time uniformly. Sterilize by steam heating.

Here, the temperature at the completion of the second heating step in step S5 may be such that the internal temperature and the surface temperature of each of the plurality of solid ingredients are 65 ° C. or higher, and more preferably 70 ° C. or higher. Although sterilization is possible even at a temperature of 65 ° C. or lower, since the frequency of those that cannot be sterilized increases stochastically, it is not preferable.
In addition, in the first heating process of step S4, the conditions of the high-frequency irradiation such as the temperature rise and time of the main dish that is not easily heated and the easily heated side dish are the temperatures that are desired to be reached when the second heating process of step S5 is completed. Can be set as appropriate.

As a result, even if a main dish that is difficult to heat and a side dish that is easy to heat are heated at the same time, the main dish that is difficult to heat can be heated to the inside in a short time, not only the bacteria attached to the surface, but also the inside The bactericidal effect can be obtained also against these bacteria. Moreover, the side dish which is easy to heat does not receive overheating, but can maintain the taste and food texture of food. Moreover, a quality retention period can be lengthened by heat-sterilizing to the inside.
In addition, since steam heating is performed so as to be maintained at a temperature equal to or higher than the second temperature for a predetermined time, bacteria in the atmosphere or the like are not collected until the liquid filling process in step S6 and the gas replacement packaging in step S7 are executed. The possibility of adhering to and contaminating the surface of food can be reduced.

In the food packaging body manufacturing system 1 of FIG. 1, the first heating step (step S4) is performed by the high-frequency heating device 2 of FIGS. 3 and 4, and the second heating step (step S5) is performed by the steam oven 3. .
FIG. 9 is a graph showing the relationship between the temperature and time of the solid ingredient 11 composed of the main dish 11a that is hard to be heated and the side dish 11b that is easy to be heated. The vertical axis represents temperature, and the horizontal axis represents time. The time on the horizontal axis indicates the time until the container 8 passes through the steam oven 3 from the high-frequency heating device 2 in the food packaging manufacturing system 1.
For example, in the case of the heated easily unlikely side dish 11b that is heated as a main dish 11a it is dished in a container 8, heated from a temperature T ₁ of the at with Sheng to a final temperature T _3, first, the high-frequency heating apparatus 2, predetermined time (t1), selectively irradiating the high frequency heating which is hard main dish 11a, heated to suppress the heating of the side dish 11b to be suppressed, main dish 11a is raised to a temperature T _2a, sub The first heating process of step S4 for raising the temperature of the vegetable 11b to the temperature _T2b is executed. The container 8 carried out from the high frequency heating device 2 is conveyed to the steam oven 3 by a belt conveyor. In this transport time (t2), the temperature of the main dish 11a and the side dish 11b (T _2a and T _2b ) slightly decreases, but when the container 8 is transported to the steam oven 2 and heating is started, the temperature again Begins to rise. The steam oven 2, a predetermined time (t3), evenly warmed steam heated the heated hard main dish 11a and heated easily 11b, to reach T ₃ is substantially the same time, the final target temperature, then, T The second heating step of step S5 is performed so that the temperature is maintained at a temperature of ₃ or higher for a predetermined time.
The heating time t1 by the high-frequency heating device 2, the time t2 for transporting the container 8 from the high-frequency heating device 2 to the steam oven 3, the heating time t3 by the steam oven 3, and the heating by the high-frequency heating device 2 make the main dish 11a and the side dish The temperatures T _2a and T _2b for raising the temperature of the vegetable 11b can be appropriately set based on the final temperature T ₃ , the heating characteristics of the main vegetable 11a and the side vegetable 11b.

When the heat sterilization process (steps S4 and S5) is completed, the liquid material is filled into each container 8 by the liquid material filling machine 5 in a clean environment in the clean booth 4 (step S6). In this liquid filling step, at least one of the main dish 11a and the side dish 11b arranged in the container 8 or a region thereof is filled with a liquid higher than the temperature of the ingredients filled with the liquid. Thus, after the heat sterilization treatment, airborne dust or airborne bacteria attached to the solid material can be sterilized. In addition, by covering the food with a high-temperature liquid, the surface of the food can be kept at a high temperature until the food is packaged, so that the possibility of bacteria and the like again adhering to the surface of the food is suppressed. Can do. Therefore, the liquid material is preferably filled so as to cover the entire surface of the solid material 11.
The high temperature liquid material can be filled on the main dish 11a and the side dish 11b of the solid ingredient 11, but is preferably filled on the main dish 11a which is not easily affected by heating.
The temperature of the liquid material to be filled is not particularly limited as long as it can sterilize bacteria attached to the surface portion of the food, but is preferably 60 to 100 ° C., and cooling of the solid ingredients In order to prevent secondary contamination from occurring, it is preferable that the temperature is higher than that of the solid material. Moreover, 80 degreeC or more with especially strong bactericidal action is preferable.

When the liquid filling process (step S6) is completed, each container 8 is conveyed to the packaging machine 6, and the food placed in each container is gas-substituted and packaged (step S7).
In the Gas Replacement Packaging (MAP) process (Step S7), by changing the gas composition in the packaging container, the growth of bacteria is suppressed by extending the growth of bacteria, and the flavor and color of food are also maintained for a long time. It is a process for making it possible.

When a plurality of (for example, five) containers 8 are arranged on the belt conveyor 36 of the packaging machine 6, the guide arms (not shown) of the packaging machine 6 sandwich the side surfaces of the plurality of containers 8 at the same time, and FIG. As shown in A), each container 8 is arranged at a predetermined position 38 of the lower housing 34.
At this time, the temperature of the food in the container 8 is maintained at 35 to 90 ° C. By maintaining the temperature in such a range, bacteria attached to the surface portion of the food can be sterilized. In addition, it is preferable that the temperature of a foodstuff is maintained at 80 degreeC or more which has a strong bactericidal action in such a temperature range. If it is 80 degreeC or more, the foodstuff which suppressed the number of bacteria adhering to the surface of a foodstuff to the minimum can be packaged.

Next, as the lower housing 34 moves upward toward the upper housing 32, the container 8 is accommodated in the accommodating member of the lower housing 34 as shown in FIG. Are joined to form the chamber 40. By joining the upper housing 32 and the lower housing 34, the film 37 stretched between the two housings covers the opening of the container 8 disposed on the surface of the lower housing 34 in an unsealed state.
When the chamber 40 is formed, first, the inside of the chamber 40 is depressurized so that it is lower than the saturated vapor pressure of water at the temperature of the food and is equal to or higher than a predetermined pressure determined according to the temperature of the food and 600 mbar or less. Inert gas is introduced from the gas filling section until it reaches 1200 mbar.
The inert gas is introduced into the chamber 40 through a filter for sterilization.

  In order to obtain a product whose food packaging body (commodity) has a good appearance and maintains the flavor, color, etc. of freshly prepared food, the quality retention period has been dramatically extended compared to the conventional products. , Earnestly, studied repeatedly. As a result, it was considered that the quality retention time could be extended by gas replacement packaging of hot food in the chamber. However, as described above, when the food to be packaged is at a high temperature, if the pressure in the chamber is made equal to or lower than the saturated vapor pressure of water at the temperature of the food, the water contained in the food etc. The product itself bursts and is destroyed, and as a result, bumpy liquids and rupture pieces of food contaminate containers, especially transparent lids (films), etc., ruining the appearance of food packaging (products) And it has been found that the product value is significantly deteriorated. Therefore, the inventors have further studied, the conditions under which food can be packaged at a high gas replacement rate without impairing the appearance of the food package due to the impact of bumping, that is, the pressure in the chamber as shown above. And the temperature conditions of the food to be packaged were found.

  In addition, in the conditions as described above, when the temperature of the food is 85 to 90 ° C., the inside of the chamber is preferably decompressed to 500 mbar or more and 600 mbar or less, and when the temperature of the food is 80 to 85 ° C., The inside of the chamber is preferably depressurized to 400 mbar or more and 600 mbar or less. Furthermore, when the temperature of the food is 70 to 80 ° C., the inside of the chamber is preferably depressurized to 300 mbar or more and 600 mbar or less. When the temperature is 70 ° C., the inside of the chamber is preferably depressurized to 200 mbar or more and 600 mbar or less, and when the temperature of the food is 35 to 55 ° C., the chamber is preferably depressurized to the chamber or more and 600 mbar or less.

If the pressure in the chamber is reduced within the above range, high temperature food (product) can be hermetically sealed without being affected by the sudden boiling of moisture in the contents (product) and without damaging the appearance. Further, since the food to be packaged is at a high temperature having a strong bactericidal action, the food can be packaged while the number of bacteria on the surface thereof is suppressed to a predetermined number or less. Therefore, the product quality retention period can be dramatically extended from the conventional 1-2 days to 14 days.
In addition, since high temperature food is packaged, the surface of the food is not contaminated by airborne microbes by cooling, so that secondary sterilization is not necessary. In addition, products (products) can be arranged on the sales floor while the food is beautifully arranged in the container. Moreover, manufacture of the unsealed product which arises by oil and fat content of a liquid substance and solid ingredients adhering to a film by bumping can also be prevented. Moreover, since the shape of the food is not destroyed, the flavor and texture are not impaired.

In addition, after the pressure is reduced in the above range, the inert gas is introduced, whereby the gas in the container can be exchanged at a high substitution rate of 95% or more. In particular, the gas (air) in the packaging container is preferably replaced by 99.5% or more. If the gas exchange is performed at such a substitution rate, the food can be packaged so that the oxygen concentration in the packaging container is 0.1% or less. The flavor of the food can be maintained without causing a bad odor or deteriorating the taste.
The color (green) of green vegetables such as broccoli and kidney beans is an indicator of freshness, and is one of the important criteria for determining whether or not to purchase when a consumer purchases a product. However, conventionally, such colors could only be maintained for 1-2 days after production. However, this time, the gas exchange with a high replacement rate of 99.5% or more can be performed in the container, so that even after one week or more after cooking, the green color is almost as good as it is done. I was able to do that.

  In addition, if an inert gas is introduced up to 800 to 1200 mbar after decompressing the chamber, the air in the container can be replaced with 95% or more of the gas, and the film is stuck on the container 8 or the container 8 is recessed. It is possible to obtain a product (food packaging body) that maintains a predetermined shape without being squeezed.

  As the inert gas, nitrogen, carbon dioxide, helium, argon, etc. and a mixed gas thereof can be used. In the present embodiment, gas replacement is performed using nitrogen or nitrogen and carbon dioxide. This is because it is preferable to use nitrogen gas in order to prevent the food from being oxidized, to prevent fading and to maintain the texture.

As described above, after the gas replacement in the container is performed in the chamber 40, the packaging machine 6 is thermally sealed by sealing the container 8 and the film 37 with the heat seal member provided in the upper housing 32. Thereafter, the film 37 is cut with a cutter in accordance with the shape of the packaging container to form the shape of the packaging container 7, and then the lower housing 34 is lowered and the product is placed on the belt conveyor 36 as shown in FIG. It is carried out. The packaging container 7 is preferably cooled after it is manufactured.
The product thus obtained is appropriately packaged and shipped.

The product manufactured by such a method is subjected to heat sterilization to the surface of the main and side dishes and the inside thereof by executing the first heating step (step S4) and the second heating step (step S5). In addition, by performing the liquid filling process (step S6) and the packaging process (step S7), the food can be packaged before it is recontaminated with airborne bacteria in the atmosphere. The retention period can be 14 days or longer. In addition, by extending the quality retention period of food in this way, it can be delivered to a wider area with a sufficient quality retention period, making it possible to increase productivity by consolidating production factories, and to reduce waste loss. Can be reduced.
Moreover, by performing the 1st heating process (step S4) and the 2nd heating process (step S5), the main dish which is hard to be heated, and the side dish which is easy to be heated can be heated appropriately, respectively, and a packaging process (step) By performing S7), the corrosion of the food can be suppressed even after the container and the film are sealed. Therefore, even if the quality retention period of the food is extended, the texture, taste and color of the food after cooking are increased. Can be maintained.
Moreover, since the appearance of the food packaging body in which the food is packaged is not impaired by executing the packaging process (step S7), the taste of the side dish such as the handmade feeling of the served state is visually recognized by the consumer. Can be sued enough.

In the said embodiment, as shown by the manufacturing method of the food packaging body of FIG. 8, although the 1st heating process (step S4) and the 2nd heating process (step S5) were performed continuously, it is not limited to this. As shown in the method for manufacturing a food package of FIG. 11, a serving for adding a solid ingredient 11 to the container 8 between the first heating step (step S4) and the second heating step (step S5). A process (step S8) may be provided.
The filling of the solid material 11 may be performed by using the material filling machine 44 of the food packaging body manufacturing system 60 of FIG. If unsuitable, it can be done manually under hygiene.
Here, the solid ingredient 11 to be placed in the container 8 is not particularly limited as long as it is a food that can reach a target temperature by heating for a predetermined time in the steam oven 3, but for example, a first ingredient such as a bean. In the heating step (step S4), after being placed on the heating suppression unit in the container and heated by the high-frequency heating device 2, if the heating by the steam oven 2 is performed in the second heating step (step S5), overheating will occur. Therefore, it is suitable for ingredients that have poor texture and taste.

  In addition, in the heat sterilization process (step S4, S5) of the said embodiment, as a product which should be heat-sterilized, the side dish which is the heat-cooked food arrange | positioned in the container is a product which should be heated and is not easily heated. As a typical example, cooked foods that are to be heated and difficult to cook in prepared foods that are cooked and cooked in containers are cooked as typical examples of products that should be kept from heating and that are easily heated. Although it is set as the side dish which is a food which is easy to be heated, the heating in the side dish which is a finished food should be suppressed, It is not limited to this, It implements in the heat sterilization process (step S4, S5) of the said embodiment. This heat sterilization method can also be used when the product to be heat sterilized is a food other than sugar beet that is a cooked food, a pharmaceutical product, or a chemical product.

  As mentioned above, although the manufacturing method of the food packaging body concerning this invention was demonstrated in detail, this invention is not limited to said Example, What may be improved or changed in the range which does not deviate from the main point of this invention. Of course.

Below, the manufacturing method of the food packaging body which concerns on this invention is demonstrated concretely based on an Example.
As Examples 1 and 2 and Comparative Example 1 below, high-frequency heating devices 2, 60 and 120 shown in FIGS. 4, 6 and 12 are used, and the lanes 20 a, 20 b and 20 c of the container storage unit 16 of each device are used. The container 8 filled with water is placed on the heating unit (main vegetable pocket) 13a and the heating suppression unit (side vegetable pocket) 13b, respectively, and a high frequency is irradiated from a pair of upper and lower magnetrons 24, Water was heated, and the temperature rise of the heating part 13a and the heating suppression part 13b of the container 8 was measured.
The container 8 is divided into two pockets, that is, a main dish side pocket (heating part) 13a and a side dish side pocket (heat suppression part) 13b. Was filled with 130 g of water, and the side dish side pocket 13 b was filled with 90 g of water. The water temperature (initial temperature) before heating was 25 ° C. for both pockets 13a and 13b.

Example 1
As shown in FIG. 4, the high-frequency heating device 2 having a configuration in which a dividing member 22 (22a, 22b), a lower shielding member 26 (26a, 26b, 26c, 26d) and an upper surface shielding member 28 (28a, 28b, 28c) are provided. Was used to heat the water in the container 8.
(Example 2)
As shown in FIG. 6, the divided member 22 (22a, 22b) and the lower shielding member 26 (26a, 26b, 26c, 26d) are provided, and the high frequency heating is configured not to provide the upper surface shielding member 28 (28a, 28b, 28c). The water in the container 8 was heated using the device 60.

(Comparative Example 1)
As shown in FIG. 12, the high frequency of the structure which provides only the division member 22 (22a, 22b) and does not provide the lower shielding member 26 (26a, 26b, 26c, 26d) and the upper surface shielding member 28 (28a, 28b, 28c). The water in the container 8 was heated using the heating device 120.
The high-frequency heating device 120 shown in FIG. 12 has the high-frequency heating shown in FIG. 4 except that the lower shielding member 26 (26a, 26b, 26c, 26d) and the upper shielding member 28 (28a, 28b, 28c) are not provided. It has the same configuration as the heating device 2.

  The measurement result in each lane 20a, 20b, 20c in Examples 1 and 2 and Comparative Example 1, that is, the main dish side pocket (heating part) 13a and the side dish side pocket (heating suppression part) 13b in the container 8 The changes in each water temperature are summarized in Table 1. For example, when water having an initial temperature of 25 ° C. was heated to 40 ° C. by high-frequency heat treatment, the change in the water temperature was expressed as Δ15 ° C.

As shown in Table 1, when the high-frequency heating device 2 of the first embodiment and the high-frequency heating device 60 of the second embodiment are used, any of the first, second, and third lanes 20a, 20b, and 20c is used. The temperature of the side dish side pocket 13b was able to be raised while suppressing the temperature rise of the side dish side pocket 13b.
In particular, when the high-frequency heating device 2 of Example 1 is used, in any of the first, second, and third lanes 20a, 20b, and 20c, compared to the case of using the high-frequency heating device 60 of Example 2. However, the temperature rise of the side dish side pocket 13b can be reduced, the temperature rise of the main dish side pocket 13b can be increased, and the temperature rise of the side dish side pocket 13b can be more than doubled. The temperature of the main dish side pocket 13b could be raised to a higher temperature.

  On the other hand, when the high-frequency heating device 120 of Comparative Example 1 is used, only the dividing member 22 (22a, 22b) is provided, and the lower shielding member 26 (26a, 26b, 26c, 26d) and the upper shielding member 28 (28a). , 28b, 28c) is not provided, so that the temperature of the side dish side pocket 13b in the first lane 20a having no side lane adjacent to the side side pocket 13b side of the container 8 is 16. Whereas the temperature is about 8 ° C., the side dishes side pocket in the second lane 20b having the first and second lanes 20a and 20c adjacent to the side dish side pocket 13b and the third lane 20c having the adjacent second lane 20b. The temperature rise of 13b is as large as 24.3 ° C and 25.2 ° C, and the temperature rise of the main dish side pocket 13a of the container 8 in the first, second, and third lanes 20a, 20, and 20c is 25. 1 ° C, 27.0 ° C, close to 25.8 ° C, heating the side dishes side pocket 13b of the container 8 has been confirmed that not suppressed.

(Example 3)
Using the high-frequency heating device 2 of the present invention shown in FIG. 4, the temperature change of the main dishes 11a and side dishes 11b placed in the container 8 was measured.
Prior to the test, first, as the main dish 11a, maple tofu and side dish 11b were prepared by cooking the potato boiled in winter and taro as follows.

(1) Mapo tofu (main dish)
-Cut the tofu into 2cm squares, spread them on a tray, and put hot water on them. Discard the hot water and expose the tofu from the tray to running water until the water disappears. When the water is clear, drain the tofu.
・ Add salad oil, chopped green onion, chopped ginger, garlic chopped, and soy sauce to a pan and heat over low heat to fry the seasoning and ingredients. Add minced pork and cook over medium heat until the color of the meat changes.
・ Add boiled noodle soup and chicken broth soup to the pan, add water-dried tofu, mix the whole and boil for 2 minutes on high heat. Finally, add water-soluble starch powder and thicken.
(2) Winter potato sauce (side dish)
・ Except for winter pod seeds, peel the skin a little thickly and cut it into 4-5cm length. Put a grid-like cut on the skin and expose to water.
・ Pour the rice cake soup and winter rice cake in a pan and set it on fire. Remove the lid and simmer for 15 minutes on low heat.
・ Thicken with water-soluble starch.
(3) Boiled taro (side dish)
-Cut carrot into bite-sized pieces, peel the taro, divide into 2 or 3 parts, boil from water and boil. When the water boils in the taro, throw away the hot water.
・ Spread the salad oil in the pan, heat, fry the garlic, and add the cut carrots. Add water to the extent that the ingredients are soaked, remove the acupuncture, add chopped taro, and boil for 8 minutes.
・ Taste lightly with sugar, soy sauce, and oyster sauce, and boil until the broth is about 1/3.

  Thereafter, these three kinds of cooked prepared vegetables (solid ingredients) 11 were cooled to 12 to 13 ° C. in a refrigerator. The cooled side dish 11 is taken out of the refrigerator, and mapo tofu is stored in the main dish side pocket 13a of the container 8 as shown in FIG. Then, using the high-frequency heating device 2 shown in FIG.

The time course of the temperature of each side dish is shown in FIG. The vertical axis shows the temperature of each side dish, and the horizontal axis shows the heating time.
As shown in FIG. 13, when heated using the high-frequency heating device 2 according to the present invention, even if both the main dish 11a that is difficult to be heated and the side dish 11b that is easily heated are arranged in the container 8, It was confirmed that only the temperature of the mapo tofu as the main dish 11a could be raised while suppressing the temperature rise of the winter meal and taro as the side dish 11b.

(Examples 4 to 43 and Comparative Examples 2 to 25)
For a given sample, a test was conducted to examine the gas replacement rate and the appearance in the container when the temperature and the pressure during decompression in the chamber were set to the prescribed conditions shown in Table 2.
(Experimental conditions) First, 55 g of tapioca starch (Matsutani Chemical Industry) and 1 g of red food were dissolved by heating in water, and then a sample filled with 40 g in a container (215 × 125 × 32 mm) without pockets at a predetermined temperature was prepared. The sample is stored in a chamber 40 of a gas replacement packaging machine (QX-775, Ishida Europe) as shown in FIG. 5, and a film 37 is placed on the container, and the pressure in the chamber 40 is reduced to a predetermined pressure, and then up to 1000 mbar. Gas was introduced to replace the gas in the container, and the package was sealed.
(Evaluation method) The appearance of the sealed sample (package) 7 was evaluated by visual observation of how much the starch solution was adhered to the inner surface of the film after sealing the sample. That is, ◎ when the starch solution does not adhere to the film at all and does not affect the appearance at all, ○ when bumping occurs and the starch solution slightly adheres to the film but hardly affects the appearance ○ A case where the starch solution adhered to the surface and the appearance was very bad was marked as x.
The evaluation of the gas replacement rate was represented by ◎ when the gas in the packaging container was replaced by 99.5% or more, and by ○ when the gas was replaced by 95% or more.
Moreover, comprehensive evaluation judged that the sample which does not contain x was appropriate.
Table 2 shows the sample temperature, the pressure conditions in the chamber, and the results. Table 3 shows the results obtained from this experiment. FIG. 14 is a graph showing a saturated vapor pressure curve of water.

As a result, regarding the appearance of the package 7, there may be a plurality of samples that do not affect the appearance even if the pressure in the chamber is reduced to a pressure lower than the saturated vapor pressure of water at the sample temperature. It was confirmed (see Examples 4 to 43). For example, as is clear from the saturated vapor pressure curve of water in FIG. 14, the water boils at 90 ° C. under a pressure of about 700 mbar. However, as shown in Table 3, even when a sample having a temperature of 90 ° C. was stored in the chamber and the pressure was reduced to 500 mbar, the appearance of the packaging container was not impaired (see Example 26).
Regarding the gas replacement rate, as shown in Table 3, if the gas replacement is performed after the pressure in the chamber is reduced to 600 mbar or less, the inside of the packaging container can be replaced by 95% or more (Examples 4 to 4). 43), and further, it was confirmed that if the gas replacement was performed after the pressure was reduced to 500 mbar or less, the gas replacement could be performed at a high replacement rate of 99.5% or more (see Examples 4 to 34).

(Example 44)
By applying the method for producing a food package of the present invention, a food package in which the food after heat sterilization was packaged was produced, and a time-lapse experiment was conducted.
Three-hole tray (171 × 127 × 32 mm): Four fried chicken, two broccoli and one ginseng glasse cooked in a container 8 were filled in separate areas. The solid ingredient filled in the container 8 was subjected to a heat sterilization treatment in the steam convection oven 3 so that the central product temperature was 80 ° C. or higher.
Next, the container 8 in which the solid ingredients are arranged is sent to the liquid filling machine 5 while the ingredients are high in temperature, and after filling the high-temperature sauce above 80 ° C. on the chicken fried, It was transferred onto the belt conveyor of the packaging machine 6.
In the packaging machine 6, the container 8 is accommodated in the chamber 40 and covered with the film 37 while the central product temperature of the prepared food is maintained at 80 ° C. Next, after the pressure in the chamber is reduced to 300 mbar, 100% nitrogen gas is introduced up to 1000 mbar, the inside of the container is replaced with gas, the film 37 and the container 8 are heat-welded, hermetically packaged, and cooled in the cooling chamber. , Product (food packaging body) 7.

(Evaluation method)
The food packaging body 7 produced as described above was stored at 10 ° C. for 7 days and 14 days, and microbial inspection and quality evaluation were performed.
(1) Microbiological examination The number of viable bacteria was measured for each food in the food package 7 stored for 7 days or 14 days. In this inspection, it was judged that the standard was satisfied for those with a general viable count of less than 10 ⁵ cfu / g based on the standard of the heat-treated product described in “Regarding sanitary standards for lunch boxes and prawns”.
(2) Quality evaluation The food color of the food package that has been stored for a predetermined number of days is visually evaluated, and the taste deterioration is evaluated by multiple panelists only for the food package food that meets the criteria in the microbiological examination. .

(Comparative Example 15)
Four chicken fries, two broccoli and one carrot glasse were filled into the container 8 without heat sterilization, and then a 20 ° C. sauce was filled into the fried chicken. The container 8 in which the food was placed was stored in the chamber 40 of the packaging machine 6 while maintaining the temperature of the food at 20 ° C., and packaged under the same conditions as in Example 44 to produce a food package.

(Comparative Example 16)
In the same manner as in Example 44 above, 4 fried chicken, 2 broccoli and 1 ginseng glasse are filled into a container 8 and heat-sterilized, and then a sauce of 80 ° C. or higher is fried from the chicken. The filled container 8 is accommodated in the chamber of the packaging machine 6 while maintaining the temperature of the food at 80 ° C., the gas replacement is not performed, the film 37 is covered, and the sealed food package 7 is manufactured. The same microbe inspection and quality evaluation as in Example 44 were performed.
Table 4 shows the results of Example 44 and Comparative Examples 15 and 16.

As shown in Table 4 above, when the heat sterilization treatment and gas replacement packaging are performed under the conditions of the present invention (Example 44), even after 14 days have passed since manufacture, the number of viable bacteria satisfying the standard is suppressed to a level with no problem. I was able to. Moreover, even if the number of days passed after the production, the food in the container was maintained at a very low level of general bacteria count of 200 cfu / g or less, and the increase in the number of viable bacteria was not observed. It was also possible to keep the color of green vegetables as green when sealed and packaged. In addition, the taste of fried chicken was not deteriorated.
When the heat sterilization treatment of the present invention was not carried out (Comparative Example 15), the color of the green vegetables could be maintained even after 14 days had passed since the production. The number of bacteria increased significantly after 7 days and after 14 days.
When the gas replacement method of the present invention was not carried out (Comparative Example 16), the viable cell count level after production could be maintained as in Example 44, but the color of the green vegetable faded and the taste was Deteriorated.

(Example 45)
By applying the method for producing a food package of the present invention, a food package was produced by sterilizing and packaging the cooked food, and a time course experiment was conducted.
3-hole tray (171 x 127 x 32 mm): cooked mapo tofu cooked in container 8 (without sauce: main dish) in side dish side pocket 13a and rice noodles (side dish) in side dish side pocket 13b Each was filled. The main dish of the main dish of the heating part 13a is heated to 80 ° C. or higher while shielding the heating suppressing part 13b by the high-frequency heater 2, and both the main dish and the side dish are contained in the steam convection oven 3. The heat sterilization process was performed so that it might become 80 degreeC or more.
Next, it was filled with 80 ° C. or higher mapo sauce heated on the tofu of the main dish.
Next, in the packaging machine 6, after reducing the pressure in the chamber to 300 mbar, introducing nitrogen gas 70% carbon dioxide gas 30% to 1000 mbar and replacing the gas in the container 8, the container 8 and the film 9 are sealed and packaged. After cooling in the cooling chamber, a product (food packaging body) 7 was obtained.

(Evaluation method)
The food packaging produced as described above was stored at 10 ° C. or lower for 7 days or 14 days, and was subjected to microbiological examination and quality evaluation.
(1) Microbiological test The number of viable bacteria was measured for each food in the food package stored for 7 days or 14 days. In this inspection, it was judged that the standard was satisfied for those with a general viable count of less than 10 ⁵ cfu / g based on the standard of the heat-treated product described in “Regarding sanitary standards for lunch boxes and prawns”.
(2) Quality evaluation For food packages that have been stored for a specified number of days, the appearance (especially the degree of green fading of green vegetables) is visually evaluated and microbiologically examined, and the above standards (general bacteria less than 10 ⁵ cfu / g) Only for food packages satisfying (), sensory evaluation of the taste with the food package of the same item on the 0th day of storage was carried out by five panelists.
Table 5 shows the results of Example 45.

As shown in Table 5, when heat sterilization treatment and gas replacement packaging are performed under the conditions of the present invention (Example 45), even after 14 days have passed since manufacture, the number of viable bacteria satisfying the standard is suppressed to a level that does not cause any problem. I was able to.
Moreover, even after 14 days had passed since the manufacture, the color and good flavor of the green vegetables at the time of packaging could be maintained.

DESCRIPTION OF SYMBOLS 1,70 Food packaging production system 2, 60, 120 High-frequency heating device 3 Steam oven 4, 42 Clean booth 5 Liquid filling machine 6 Packaging machine 7 Packaging container 8 Container 9, 37 Film 11 Vegetables (solid ingredients)
11a main dish 11b side dish 13a heating part (main dish side pocket)
13b Heat suppression part (non-heating part: side dish side pocket)
14 Belt conveyor 16 Container storage unit 18 Base 20 Storage spaces 20a, 20b, 20c Lanes 22, 22a, 22b Split members 24, 24a, 24b, 24c, 24d, 24e, 24f Magnetrons 26, 26a, 26b, 26c, 26d Member 28, 28a, 28b, 28c Upper surface shielding member 32 Upper housing 34 Lower housing 36 Belt conveyor 38 Predetermined position 40 Chamber 42 Clean booth 44 Solid material filling machine

Claims (21)

A heat sterilization method for simultaneously heat sterilizing a product to be heat sterilized, which includes a first product that is difficult to heat and a second product that is easily heated, which are separately filled in different regions in the same container. There,
The first product that is not easily heated is selectively irradiated with a high frequency, and the temperature of the first product that is difficult to be heated is increased to a first temperature while suppressing the heating of the second product that is easily heated. A first heating step of selectively heating with the high frequency for a predetermined time,
The first product that has been heated to the first temperature and the second product that is less likely to be heated and the second product that is less likely to be heated are heated to reach the second temperature substantially simultaneously, And a second heating step in which steam heating is performed uniformly so as to be maintained at a temperature equal to or higher than the second temperature for a predetermined time.   The first heating step heats a plurality of the products by the high frequency, and divides a storage space for storing the products from a storage space for storing other products by a dividing member that shields the high frequency, The first product of the product is selectively irradiated with the high frequency while shielding the high frequency to a region filled with the second product of the product contained in the accommodation space by a shielding member. The heat sterilization method according to claim 1, which is a step of selectively heating the first product while suppressing heating of the second product.   The product to be sterilized by heating is a product obtained by additionally filling the first product or its region with a third product that is easily heated after the first heating step and is different from the second product. Item 3. The heat sterilization method according to Item 1 or 2.   After the second heating step, the product to be sterilized by heating is further composed of the first non-heatable product and the second easy-to-heat product that are heated to the second temperature in the container. The heat sterilization method according to any one of claims 1 to 3, wherein at least one or a region thereof is filled with a heated liquid material.   The product to be heat sterilized is a pre-cooked food that needs to be heat sterilized, the first product is a first food that is difficult to heat, and the second product is heated. The third food is an easily second food, and when the product includes the third product, the third product is a third food that is easily heated different from the second food. Heat sterilization method.   The food that needs to be heat sterilized is a side dish that needs to be heat sterilized, the first food is a main dish that is difficult to heat, and the second food is a side dish that is easily heated, The heat sterilization method according to claim 5, wherein when the food includes the third food, the third food is a side dish material different from the side dish.   The sugar beet that needs to be heat sterilized includes a plurality of kinds of heated solid ingredients that need to be heat sterilized, and the main dish contains at least one first solid ingredient that is difficult to heat, Vegetables contain at least one second solid ingredient that is easily heated, and when the side dish contains the side dish material different from the side dish, the side dish material is at least one different from the second solid ingredient. The heat sterilization method of Claim 6 containing the seed 3rd solid ingredient.   The food that needs to be heat-sterilized further includes a liquid that is a food, and at least one of the first food and the second food is further filled with a liquid that is the food. The heat sterilization method according to any one of claims 5 to 7. A method for producing a food package in which a heat-sterilized food containing a first food that is not easily heated and a second food that is easily heated is placed in a container and packaged,
Any one of Claims 5-8 with respect to the food which should be heat-sterilized including the said 1st foodstuff and the said 2nd foodstuff which were each filled separately into the mutually different area | region in the same said container. Each step of performing the heat sterilization method according to item 1,
The temperature of the food after heat sterilization is 35 to 90 ° C. The film on which the food is placed is covered with a film and stored in the chamber, and the inside of the chamber is more than the saturated vapor pressure of water at the temperature of the food. The pressure is reduced to a value not lower than the predetermined pressure corresponding to the temperature of the food and lower than or equal to 600 mbar, an inert gas is introduced to 800 to 1200 mbar, gas replacement in the container is performed, and then the container and the film are thermally welded And a packaging process for packaging the food product.   The food to be heated is a product in which, after the first heating step of the heat sterilization method, the third food that is different from the second food and easily heated is additionally filled in the first food, The method for producing a food package according to claim 9, wherein at least one of the first food and the second food is filled with a liquid after the second heating step of the heat sterilization method.   The method for producing a food package according to claim 9 or 10, wherein when the temperature of the food is 85 to 90 ° C, the pressure in the chamber is reduced to 500 mbar or more and 600 mbar or less.   The method for producing a food package according to claim 9 or 10, wherein when the temperature of the food is 80 to 85 ° C, the inside of the chamber is decompressed to 400 mbar or more and 600 mbar or less.   The method for producing a food package according to claim 9 or 10, wherein when the temperature of the food is 70 to 80 ° C, the pressure in the chamber is reduced to 300 mbar or more and 600 mbar or less.   The method for producing a food package according to claim 9 or 10, wherein when the temperature of the food is 55 to 70 ° C, the pressure in the chamber is reduced to 200 mbar or more and 600 mbar or less.   The method for producing a food package according to claim 9 or 10, wherein when the temperature of the food is 35 to 55 ° C, the pressure in the chamber is reduced to 100 mbar or more and 600 mbar or less.   The said inert gas is nitrogen gas or the mixed gas consisting of nitrogen and a carbon dioxide, The manufacturing method of the food packaging body of any one of Claims 9-15 characterized by the above-mentioned. A heat sterilization apparatus for simultaneously heat sterilizing a product to be heat sterilized, which includes a first product which is difficult to heat and a second product which is easy to be heated, which are separately filled in different regions in the same container. There,
The first product that is not easily heated is selectively irradiated with a high frequency, and the temperature of the first product that is difficult to be heated is increased to a first temperature while suppressing the heating of the second product that is easily heated. A high-frequency heating device that selectively heats by the high-frequency for a predetermined time,
The first product that has been heated to the first temperature and the second product that is less likely to be heated and the second product that is less likely to be heated are heated to reach the second temperature substantially simultaneously, And a steam oven for uniformly steam heating so as to be maintained at a temperature equal to or higher than the second temperature for a predetermined time. A food packaging manufacturing system comprising a first food that is not easily heated and a second food that is easily heated, cooked in advance, and heat-sterilized food is placed in a container and packed and packaged,
The first non-heatable food of the food to be cooked and heat sterilized including the first food and the second food separately filled in different regions in the same container. The product is selectively irradiated with a high frequency, and the high frequency of the first product that is difficult to be heated is increased to a first temperature for a predetermined time while suppressing the heating of the second product that is easily heated. A high-frequency heating device that selectively heats by,
Both the first product that is heated to the first temperature by the high-frequency heating device and the second product that is less likely to be heated and the second product that is easily heated are heated to a second temperature. A steam oven that is steam-heated uniformly so as to reach substantially the same time and then maintain at the second temperature or higher for a predetermined time;
A temperature of the food after heat sterilization by the steam oven is 35 to 90 ° C. The film on which the food is placed is covered with a film and stored in a chamber, and the chamber is saturated with water at the temperature of the food After reducing the vapor pressure to a value not less than the predetermined pressure corresponding to the temperature of the food and not more than 600 mbar, introducing an inert gas up to 800 to 1200 mbar and replacing the gas in the container, the container and the And a packaging apparatus for packaging the food by thermally welding a film.   The food to be sterilized by heating is one obtained by further filling the first food or its region with a third food that is easily heated after the heating by the high-frequency heating device, which is different from the second food. The manufacturing system of the food packaging body of Claim 18.   The food to be sterilized by heating is, after the heating by the steam oven, the first food that is not easily heated and the second food that is easily heated in the container. The food packaging body manufacturing system according to claim 18 or 19, wherein at least one or a region thereof is filled with a heated liquid material. The container includes a heating unit composed of a region filled with the first food that is difficult to be heated, and a heating suppression unit composed of a region filled with the second food that is easily heated,
The high-frequency heating device includes:
An accommodating portion for accommodating the plurality of containers filled and filled with the food to be sterilized by heating;
Dividing the inside of the housing into a plurality of housing spaces for individually housing the plurality of containers, and at least one split member for shielding the high frequency;
A plurality of high-frequency irradiating units respectively disposed so as to face each position of the heating unit filled with the first food in the plurality of containers respectively accommodated in the plurality of accommodating spaces;
Each of the plurality of containers accommodated in the plurality of storage spaces is disposed so as to face each position of the heating suppression unit filled with the second food, and the plurality of heating suppression units A plurality of shielding members that respectively shield high frequencies,
Each of the first foods in the plurality of containers is selectively heated by selectively irradiating the first foods in the plurality of containers from the plurality of high-frequency irradiation units, respectively. The food packaging body manufacturing system according to any one of claims 18 to 20, wherein