JPH06277016A - Packaged liquid food - Google Patents

Abstract

PURPOSE:To obtain a packaged liquid food, resistant to vibration, shock, etc., due to transportation and having microbiologically high preservation stability for a long period. CONSTITUTION:This packaged liquid food is obtained by keeping a head space of at least 2vol.% in a packaging bottle, filling a liquid food at <=40 deg.C material temperature, hermetically sealing the bottle and then thermally sterilizing the packaged food at >=75 deg.C. The packaged food is resistant to vibration, shock, etc., due to transportation and has microbiologically high preservation stability for a long period.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged liquid food which is resistant to vibrations caused by transportation and has a long-term microbiologically stable storage stability.

[0002]

2. Description of the Related Art Conventionally, it is known that a sterilized packaging bottle is filled with a heat-sterilized liquid food in a hot state, immediately sealed with a cap and then cooled to obtain a packaged liquid food.

[0003]

However, this method is
As the packed liquid food gradually cools, the volume decreases, and as a result, the inside of the container becomes depressurized, so when carrying out pallet picking, high loading, truck loading, unloading, etc., vibration, A cavity is created in the liquid food by impact (cavitation, cavity phenomenon),
It had a big defect that the tar-hammer phenomenon was likely to occur. If the water hammer phenomenon occurs, the container will be damaged or cracked, the contents will spill out, stain the carton case and the label of the bottle, etc. There is a risk that the outside air will enter through a small gap, the liquid food will be contaminated by various bacteria, or the damage (crack) will not be found immediately and the contents will get moldy, causing major problems. It was

[0004]

SUMMARY OF THE INVENTION The present invention is intended to obtain a new packaging liquid food product which does not have such a danger, and a packaging bottle having at least 2 head spaces.
It is a packaged liquid food product which is held at a volume% and filled with a liquid food product at a product temperature of 40 ° C. or lower, sealed, and then heat sterilized at 75 ° C. or higher.

The present invention will be described in detail below. Examples of the packaging bottle used in the present invention include bottles made of glass and having an arbitrary shape.

The liquid food to be filled here is
Examples include arbitrary liquid foods such as juices, liquors, sauces, soy sauces, fermented liquid seasonings, infant drinks, medical drinks and infusions.

In the present invention, a head bottle is used as a packaging bottle.
It is extremely important to retain the liquid at least 2% by volume and to fill the liquid food at an article temperature of 40 ° C. or less, and after filling outside of these ranges and sealing the container with a cap or the like, 75
Heat sterilization at a temperature of not less than 0 ° C is not preferable because there is a risk that the pressure in the packaging container increases due to the expansion of the filled liquid food, and the packaging container may be ruptured or airtightness may be impaired.

Heat sterilization has a central temperature of liquid food of 75 ° C.
Above, it is necessary to carry out heating under the individual conditions where the purpose of sterilization is achieved. When heat-resistant bacteria are required to be sterilized, it is preferable that the liquid food is sterilized by high temperature heat sterilization, microfiltration or the like before this heat sterilization step.

Hereinafter, the present invention will be described more specifically by showing examples.

[Embodiment 1] A 100 ml capacity packaging bottle consisting of an elongated packaging bottle body having a threaded portion at the upper end opening and a cap that is screwed into the threaded portion and seals the opening, and a soft drink for infants. Filled with 95 ml (manufactured by Nippon Del Monte), about 2
The end face of the opening was closed with a rubber packing at a product temperature of 0 ° C., and then a cap was put on and screwed. Then, put this in a hot water bath and boil it in water (the temperature of the core liquid food product is approximately 95 ° C)
It was sterilized by heating for 5 minutes to obtain a packaged liquid infant soft drink.

For comparison, the same packaging bottle as above was filled with 95 ml of a soft drink for infants (manufactured by Nippon Del Monte Co., Ltd.), and then the filling portion of the packaging bottle was covered with a water bath so that the opening did not sink. Below liquid level (center temperature of liquid food is approximately 95
C.) for 5 minutes for heat sterilization, immediately closing the end face of the opening with a rubber packing, then covering with a cap and screwing to obtain a packaged liquid infant soft drink.

The thus obtained two kinds of packaged liquid infant soft drinks were prepared, 10 bottles each, and tapped 5 times with a mallet from the top of the cap, and it was examined whether or not the bottle was broken. The results are shown in Table 1.

From the results in Table 1, the sterilized packaging bottles were
The method of putting liquid food, heat sterilizing it, and immediately sealing it with a cap while hot is the method that the packed liquid food gradually reduces in volume as it cools, and as a result, the inside of the container becomes a decompressed state, so it is slightly vibrated by a mallet etc. If you give
Tar hammer phenomenon occurs, cracks occur in the container,
Although it has the drawback of breaking, the packaging bottle holds at least 2% by volume of the head space and 40% of liquid food.
After filling and sealing at a product temperature of ℃ or less and heat sterilization at 75 ℃ or more, the inside of the bottle can be kept at almost the same atmospheric pressure, so even if vibration is given by a mallet, etc. -It can be seen that there is no risk of the container cracking or breaking due to the hammer phenomenon.

[0013]

[0014]

The present invention relates to a packaging bottle and a head space.
Since it is a packaged liquid food product that holds at least 2% by volume and is filled at a product temperature of 40 ° C or lower, sealed, and then heat sterilized at 75 ° C or higher, the inside of the container can be kept at almost the same atmospheric pressure Therefore, due to vibration and shock during transportation, the container may crack due to the water hammer phenomenon,
There is no fear of breakage, and there is no risk of the outside air entering through the slight gap between the container and the cap, contaminating the liquid food with various bacteria, and impairing the stability of quality. Furthermore, since the packaging bottle holds at least 2% by volume of the head space and is filled at a product temperature of 40 ° C. or lower and sealed, the liquid food filled in the subsequent heat sterilization process at 75 ° C. or higher. There is no fear that the packaging container will be damaged due to the expansion, and there is no need to use a pressure-resistant packaging bottle or to attach a pressure-resistant cap, and the product cost can be reduced.

Claims (1)

[Claims] 1. A packaged liquid food obtained by holding at least 2% by volume of a head space in a packaging bottle, filling a liquid food at a product temperature of 40 ° C. or lower, sealing, and sterilizing by heating at 75 ° C. or higher. .