JP6634452B2 - 調理及び滅菌方法 - Google Patents
調理及び滅菌方法 Download PDFInfo
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- JP6634452B2 JP6634452B2 JP2017541659A JP2017541659A JP6634452B2 JP 6634452 B2 JP6634452 B2 JP 6634452B2 JP 2017541659 A JP2017541659 A JP 2017541659A JP 2017541659 A JP2017541659 A JP 2017541659A JP 6634452 B2 JP6634452 B2 JP 6634452B2
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- 238000000034 method Methods 0.000 title claims description 65
- 238000010411 cooking Methods 0.000 title claims description 27
- 230000001954 sterilising effect Effects 0.000 title claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 title description 13
- 235000013305 food Nutrition 0.000 claims description 49
- 238000010438 heat treatment Methods 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 11
- 235000014102 seafood Nutrition 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 238000003754 machining Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 239000007789 gas Substances 0.000 description 24
- 235000019645 odor Nutrition 0.000 description 8
- 238000009928 pasteurization Methods 0.000 description 6
- 235000021485 packed food Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- 239000002985 plastic film Substances 0.000 description 4
- 229920006255 plastic film Polymers 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 235000020991 processed meat Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000000153 supplemental effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000009172 bursting Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000007599 discharging Methods 0.000 description 1
- 235000020988 fatty fish Nutrition 0.000 description 1
- 229920002457 flexible plastic Polymers 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012857 repacking Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/027—Packaging in aseptic chambers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/001—Details of apparatus, e.g. for transport, for loading or unloading manipulation, pressure feed valves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Mechanical Engineering (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Apparatus For Disinfection Or Sterilisation (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
a)食品を調理するために前記シール済みパッケージを加熱するステップと、
b)気体が前記一方向弁を通ってシール済みパッケージを出るように、前記シール済みパッケージをステップa)から大気圧より低い圧力(サブ大気圧(sub-atmospheric pressure))に晒すステップと、
c)ステップb)から前記シール済みパッケージを超過圧力でオートクレーブ処理するステップと、を含む。
食品パッケージを収容可能なキャビティを規定し、前記キャビティ中の超過圧力及び大気圧より低い圧力を維持可能なハウジングと、
前記キャビティ中に蒸気を与えるための蒸気生成装置と、
前記キャビティ中に置かれたパッケージを加熱するための少なくとも1つの発熱体であって、前記蒸気生成装置の一部ではない、少なくとも1つの発熱体と、
前記キャビティ中の気体を循環させるためのファン構成体と、
前記キャビティから気体を引き出すために真空源に接続可能な気体出口と、を具備する。
d)気体が前記一方向弁を通ってステップc)から前記シール済みパッケージを出るように、ステップc)から前記パッケージ中の食品の急速冷却を得るために、圧力を放出するステップを含む。
e)前記パッケージ中の食品が40℃以下のような、50℃以下の温度に達するように、ステップd)から前記パッケージをさらに冷却するステップを含む。これは、パッケージ内部の食品からのにおいのさらなる放出を防ぎ、かつ、食品の味及び食感を維持するためである。ステップe)は、ほぼ大気圧で実行されることができる。
以下に、出願当初の特許請求の範囲に記載の事項を、そのまま、付記しておく。
[1] 20−200mbarの圧力差で開く一方向弁を有するシール済みパッケージ中に配置された食品の調理及び滅菌、又は高度低温殺菌の方法であって、
a)食品を調理するために前記シール済みパッケージを加熱するステップと、
b)気体が前記一方向弁を通って前記シール済みパッケージを出るように、前記シール済みパッケージをステップa)から大気圧より低い圧力に晒すステップと、
c)ステップb)から前記シール済みパッケージを超過圧力でオートクレーブ処理するステップと、
を含む、方法。
[2] ステップb)及びc)は、ステップb)の前記大気圧より低い圧力を生成して維持することが可能なオートクレーブ装置で実行される、[1]に記載の方法。
[3] ステップa)は、前記オートクレーブ装置で実行される、[2]に記載の方法。
[4] d)気体がステップc)から前記一方向弁を通って前記シール済みパッケージを出るように、ステップc)から前記パッケージ中の食品の急速冷却を得るために、圧力を放出するステップをさらに含む、[1]ないし[3]のいずれか1項に記載の方法。
[5] ステップd)は、ステップc)に使用されたオートクレーブ装置で実行される、[4]に記載の方法。
[6] e)前記パッケージ中の食品が、40℃以下のような、50℃以下の温度に達するように、ステップd)から前記パッケージをさらに冷却するステップを含む、[4]又は[5]に記載の方法。
[7] ステップe)は、ほぼ大気圧で実行される、[6]に記載の方法。
[8] 前記食品は、ステップa)で、55−80℃のような、50−110℃の温度に達する、[1]ないし[7]のいずれか1項に記載の方法。
[9] 前記温度は、ステップc)で、少なくとも120℃のような、少なくとも110℃である、[1]ないし[8]のいずれか1項に記載の方法。
[10] ステップb)の前記大気圧より低い圧力は、大気圧よりも低い、少なくとも300、400、500、600、700又は800mbarのような、大気圧よりも低い、少なくとも200mbarである、[1]ないし[9]のいずれか1項に記載の方法。
[11] 前記シール済みパッケージは、ステップa)で、5−180分間加熱される、[1]ないし[10]のいずれか1項に記載の方法。
[12] ステップa)は、ほぼ大気圧で実行される、[1]ないし[11]のいずれか1項に記載の方法。
[13] 前記食品は、野菜、魚介類、パテのような加工肉の少なくともいずれかを含む、[1]ないし[12]のいずれか1項に記載の方法。
Claims (13)
- 20−200mbarの圧力差で開く一方向弁を有するシール済みパッケージ中に配置された食品の調理及び滅菌、又は高度低温殺菌の方法であって、
a)食品を調理するために前記シール済みパッケージを加熱するステップと、
b)気体が前記一方向弁を通って前記シール済みパッケージを出るように、前記シール済みパッケージをステップa)から大気圧より低い圧力に晒すステップと、
c)ステップb)から前記シール済みパッケージを超過圧力でオートクレーブ処理するステップと、
を含む、方法。 - ステップb)及びc)は、ステップb)の前記大気圧より低い圧力を生成して維持することが可能なオートクレーブ装置で実行される、請求項1に記載の方法。
- ステップa)も、前記オートクレーブ装置で実行される、請求項2に記載の方法。
- 気体がステップc)から前記一方向弁を通って前記シール済みパッケージを出るように、そして、ステップc)から前記パッケージ中の食品の急速冷却を得るために、圧力を放出するステップd)をさらに含む、請求項1ないし3のいずれか1項に記載の方法。
- ステップd)は、ステップc)に使用されるオートクレーブ装置で実行される、請求項4に記載の方法。
- 前記パッケージ中の食品が、50℃以下の温度に達するように、ステップd)から前記パッケージをさらに冷却するステップe)をさらに含む、請求項4又は5に記載の方法。
- ステップe)は、大気圧で実行される、請求項6に記載の方法。
- 前記食品は、ステップa)で、50−110℃の温度に達する、請求項1ないし7のいずれか1項に記載の方法。
- 前記温度は、ステップc)で、少なくとも110℃である、請求項1ないし8のいずれか1項に記載の方法。
- ステップb)の前記大気圧より低い圧力は、少なくとも大気圧よりも200mbar低い圧力である、請求項1ないし9のいずれか1項に記載の方法。
- 前記シール済みパッケージは、ステップa)で、5−180分間加熱される、請求項1ないし10のいずれか1項に記載の方法。
- ステップa)は、大気圧で実行される、請求項1ないし11のいずれか1項に記載の方法。
- 前記食品は、野菜、魚介類、加工肉の少なくともいずれかを含む、請求項1ないし12のいずれか1項に記載の方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE1530023A SE538970C2 (en) | 2015-02-12 | 2015-02-12 | Method and means for cooking and sterilization |
SE1530023-9 | 2015-02-12 | ||
PCT/EP2016/053037 WO2016128556A1 (en) | 2015-02-12 | 2016-02-12 | Method for cooking and sterilization |
Publications (3)
Publication Number | Publication Date |
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JP2018506281A JP2018506281A (ja) | 2018-03-08 |
JP2018506281A5 JP2018506281A5 (ja) | 2020-01-09 |
JP6634452B2 true JP6634452B2 (ja) | 2020-01-22 |
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Application Number | Title | Priority Date | Filing Date |
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JP2017541659A Expired - Fee Related JP6634452B2 (ja) | 2015-02-12 | 2016-02-12 | 調理及び滅菌方法 |
Country Status (10)
Country | Link |
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US (1) | US20180027830A1 (ja) |
EP (1) | EP3256389B1 (ja) |
JP (1) | JP6634452B2 (ja) |
CN (1) | CN107404912A (ja) |
BR (1) | BR112017016141A2 (ja) |
ES (1) | ES2714391T3 (ja) |
RU (1) | RU2710435C2 (ja) |
SE (1) | SE538970C2 (ja) |
WO (1) | WO2016128556A1 (ja) |
ZA (1) | ZA201705499B (ja) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
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ES2662702B1 (es) * | 2016-10-06 | 2019-02-08 | Energesa S L | Procedimiento para la pasteurizacion y/o esterilizacion de alimentos e instalacion para la puesta en practica del mismo |
IT201800005266A1 (it) * | 2018-05-11 | 2019-11-11 | Metodo per realizzare il trattamento di pastorizzazione di prodotti alimentari e impianto adatto ad effettuare tale trattamento | |
CH716621A1 (de) * | 2019-09-20 | 2021-03-31 | Gigatherm Mikrowellen Ag | Verfahren zum Haltbarmachen von Lebensmitteln in einer Transport- und Verkaufsverpackung. |
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US4135003A (en) * | 1968-03-09 | 1979-01-16 | Washington Nu Process, Inc. | Process of preserving vegetable produce, such as potatoes, in closed packages |
FR2003560A1 (ja) * | 1968-03-09 | 1969-11-07 | Mohwinkel Franz | |
US3528826A (en) * | 1968-10-31 | 1970-09-15 | Fmc Corp | Processing products in flexible containers |
US3658562A (en) * | 1969-11-20 | 1972-04-25 | Fmc Corp | Method of purging air from containers |
JPS57194773A (en) * | 1981-05-20 | 1982-11-30 | Daifuku Shokuhin Kk | Preparation of packed food |
US5767487A (en) * | 1992-03-17 | 1998-06-16 | Tippmann; Eugene R. | Subatmospheric pressure cooking device |
DE69433794T2 (de) * | 1993-07-30 | 2005-06-23 | Tippmann, Eugene R. | Verfahren zum kochen bei unterdruck |
JPH0775508A (ja) * | 1993-09-10 | 1995-03-20 | Ikeda Shiyokuken Kk | 調理食品およびその製造法 |
BR9405597A (pt) * | 1993-09-18 | 1999-09-08 | Bass Plc | Recipiente de lìquido selado, que pode ser aberto, e processo de fabricação do mesmo |
JP2781366B2 (ja) * | 1995-10-26 | 1998-07-30 | 株式会社日阪製作所 | 調理、殺菌用容器の収納カセット |
US6230883B1 (en) * | 1998-05-08 | 2001-05-15 | Tres Fresh Llc | Modified atmosphere packaging method |
US6844534B2 (en) * | 1998-06-23 | 2005-01-18 | Micvac Ab | Process for microwave cooking and vacuum packing of food |
FR2796924B1 (fr) | 1999-07-29 | 2001-10-19 | Proplast | Valve et emballage a valve,notamment pour cuisson d'aliments |
JP2001245641A (ja) * | 2000-03-08 | 2001-09-11 | Otsuka Chem Co Ltd | 食品の製造方法 |
SE521684C2 (sv) | 2001-04-30 | 2003-11-25 | Micvac Ab | Återförslutningsbar envägsventil för livsmedelsförpackning |
SE519320C2 (sv) * | 2002-03-13 | 2003-02-11 | Micvac Ab | Vakuumförpackning för livsmedel avsedd för mikrovågsugn |
SE0200801L (sv) | 2002-03-18 | 2003-07-01 | Micvac Ab | Envägsventil av engångstyp för livsmedelsförpackning vilken vid tillräcklig uppvärmning avger ljudsignal |
SE520986C2 (sv) * | 2002-11-20 | 2003-09-16 | Micvac Ab | Förpackning och metod för pastörisering och vacuumförpackning av livsmedel |
SE527398C2 (sv) | 2003-05-30 | 2006-02-28 | Micvac Ab | Envägsventil för livsmedelsförpackning |
SE0600306L (sv) | 2006-02-10 | 2006-12-05 | Micvac Ab | Ventilsystem för en förpackning |
FR2907315B1 (fr) * | 2006-10-23 | 2010-08-27 | Gaec De Kergreguin | Procede de preparation et de presentation d'artichauts cuits prets a etre consommes |
SE534389C2 (sv) * | 2010-04-28 | 2011-08-02 | Haamer Fou Ab | Mikrokonservering |
EP2543608B1 (en) * | 2011-07-06 | 2014-01-08 | MicVac AB | Food package |
ITMI20120965A1 (it) * | 2012-06-04 | 2013-12-05 | Bolton Alimentari S P A | Procedimento per il confezionamento di un prodotto a base di porzioni di pesce in forma solida e relativo prodotto confezionato |
-
2015
- 2015-02-12 SE SE1530023A patent/SE538970C2/en unknown
-
2016
- 2016-02-12 ES ES16704017T patent/ES2714391T3/es active Active
- 2016-02-12 US US15/548,984 patent/US20180027830A1/en not_active Abandoned
- 2016-02-12 BR BR112017016141A patent/BR112017016141A2/pt not_active Application Discontinuation
- 2016-02-12 JP JP2017541659A patent/JP6634452B2/ja not_active Expired - Fee Related
- 2016-02-12 RU RU2017131630A patent/RU2710435C2/ru active
- 2016-02-12 WO PCT/EP2016/053037 patent/WO2016128556A1/en active Application Filing
- 2016-02-12 CN CN201680008067.7A patent/CN107404912A/zh active Pending
- 2016-02-12 EP EP16704017.9A patent/EP3256389B1/en not_active Not-in-force
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2017
- 2017-08-14 ZA ZA2017/05499A patent/ZA201705499B/en unknown
Also Published As
Publication number | Publication date |
---|---|
SE1530023A1 (sv) | 2016-08-13 |
EP3256389A1 (en) | 2017-12-20 |
EP3256389B1 (en) | 2018-12-05 |
WO2016128556A1 (en) | 2016-08-18 |
JP2018506281A (ja) | 2018-03-08 |
CN107404912A (zh) | 2017-11-28 |
RU2017131630A (ru) | 2019-03-12 |
SE538970C2 (en) | 2017-03-07 |
ES2714391T3 (es) | 2019-05-28 |
RU2017131630A3 (ja) | 2019-07-17 |
US20180027830A1 (en) | 2018-02-01 |
ZA201705499B (en) | 2018-12-19 |
BR112017016141A2 (pt) | 2018-04-17 |
RU2710435C2 (ru) | 2019-12-26 |
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