JPH0731437A - Method for sterilizing repacked food - Google Patents

Abstract

PURPOSE:To provide a method for sterilizing a repacked food, capable of completely and readily disinfecting only microorganisms added during repacking without causing reduction of qualities of the repacked food. CONSTITUTION:Foods are put in a large container, sealed and packed. The packed foods are primarily heat-treated and sterilized preservably for a long period of time. Then, the foods sealed and packed in the large container are repacked into a small container, sealed and repackaged. The repacked foods are pressurized and sterilized under a condition to sterilize the microorganisms contaminated during the repacking.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sterilization method for repacked foods, and more particularly, to a sterilization of repacked foods that can completely and easily sterilize only bacteria mixed during repacking without degrading the quality of repacked foods. Regarding the method.

[0002]

2. Description of the Related Art In recent years, with the expansion of imports of agricultural products, foods such as fruits have been processed in the country of origin, placed in a large container, hermetically packaged, and then heat-sterilized for storage for a long time in large quantities. It is imported.

The foodstuffs, which have been sealed and packaged in large containers imported from each country of origin, are refilled (repacked) into small containers individually or in an appropriately mixed state and then sealed again. .

Then, after this repacking, under the present circumstances, the same heat sterilization treatment as that in the country of origin is performed again so that it can be stored for a long period of time again. As described above, in the distribution processing process of the repacked food,
Raw materials or products such as fruits, meats, beverage products, and fresh foods are deteriorated by the growth of microorganisms such as bacteria, molds, yeasts and the action of enzymes, and this is necessary to prevent food poisoning and food hygiene. Therefore, it is indispensable to first perform sterilization in the country of origin.

As a method of such sterilization treatment, for example, heat sterilization treatment of fruits at 90 ° C. for about several minutes is carried out, and of meat, since bacteria etc. are completely killed, 120 ° C. for 15 minutes. The heat sterilization treatment to some extent has been generally performed conventionally.

Also, for the sterilization treatment performed after repacking, in order to ensure sufficient safety, the heat treatment is performed under the same conditions as the heat sterilization treatment in the country of origin.

[0007]

However, there is a problem in that the reheat sterilization treatment performed after the above-mentioned repacking significantly deteriorates the quality of the repacked food.

[0008] Specifically, when the reheat sterilization treatment is performed, there is a problem that the flavor is deteriorated, the appearance, aroma, taste and texture are deteriorated, and the quality of the processed food is further deteriorated.

[0009] In order to avoid deterioration of the quality of the repacked food, reheat sterilization treatment after repacking may be performed under milder conditions than the heat treatment conditions in the country of origin. There is a problem that implementation is difficult if sufficient assurance cannot be obtained.

On the other hand, a high-pressure sterilization treatment method has been developed in recent years in which high pressure is applied to an object to be treated, and this high-pressure sterilization treatment method performs sterilization treatment while maintaining the initial flavor of fresh food and the like. For that purpose, the object to be treated is a fresh food product that has not been sterilized at all, and in order to completely kill bacteria and the like, 5000 to 7
An ultrahigh pressure condition of 000 atm is required, and therefore there are problems that the apparatus becomes large and expensive, the operating cost becomes high, and the processing time becomes long.

The present invention has been made in view of the above problems, and an object of the present invention is to provide a sterilizing method for repacked foods which can be completely and easily sterilized without degrading the quality of the repacked foods. is there.

[0012]

[Means for Solving the Problems] The present inventors have been working day and night in order to achieve the above object, and as a result of analyzing and examining bacteria and the like contained in repacked foods, in particular, in repacked foods, by heat sterilization treatment in the country of origin. We have found that the enzyme has already been deactivated, and that it is necessary to sterilize only the bacteria that are mixed during repacking. For this purpose, the pressure sterilization treatment is extremely suitable, that is, by the pressure sterilization treatment. It was found that bacteria mixed during repacking can be completely and easily sterilized, and that the drawback of high-pressure sterilization treatment that is not suitable for enzyme deactivation does not pose a problem, and further, heat sterilization treatment that can be performed in advance for a long period of time can be performed. Only by combining the pressure sterilization process after repacking, can the bacteria mixed during repacking be completely removed without degrading the quality of the repacked food. Onsets saw that can be easily sterilized, and have completed the present invention.

That is, the sterilization method of the repacked food of the present invention is to put the food in a container and hermetically package it, then subject it to primary heat sterilization treatment so that it can be stored for a long period of time, and then subject the food hermetically packaged in the container to the above-mentioned treatment. After repacking in a container different from the container and sealing and packaging, it is configured to perform pressure sterilization treatment under conditions that sterilize only bacteria mixed in during repacking,
If necessary, the pressure sterilization process after repacking is 100 ° C.
The configuration is accompanied by the following heating.

In the sterilization method of the repacked food of the present invention, the food is put in a container, hermetically packaged, subjected to high-pressure sterilization with heating at 100 ° C. or less so that it can be stored for a long time, and then sealed in the container. After packing the packaged food in a container different from the container and hermetically packaging, the composition is subjected to pressure sterilization treatment under the condition of sterilizing only bacteria mixed in during repacking, and if necessary, the above The pressure sterilization process after repacking is configured to involve heating at 100 ° C. or lower.

[0015]

In the method for sterilizing the repacked food of the present invention,
Bacteria adhering to food during repacking, fungi, microorganisms such as yeast, etc. and microorganisms adhering to the container to be repacked,
That is, microorganisms and the like that are mixed during repacking are completely and easily sterilized by the pressure sterilization treatment without degrading the quality of the repacked food.

The method of sterilizing the repacked food according to the present invention will be described in detail below. In the method for sterilizing a repacked food of the present invention, first, the food is placed in a large container, hermetically packaged, and then subjected to primary heat sterilization treatment so that it can be stored for a long period of time.

Here, the term "primary heat sterilization treatment capable of long-term storage" refers to heat sterilization treatment under conditions that completely kill microorganisms such as bacteria, mold and yeast, and completely inactivate enzymes and the like. .

In the method of the present invention, the above-mentioned long-term storable primary heat sterilization treatment is indispensable, and the effect of the present invention cannot be obtained if this primary heat sterilization treatment is incomplete. In addition, instead of the primary heat sterilization treatment that can be stored for a long period of time, a high-pressure sterilization treatment accompanied by heating at 100 ° C. or less is performed to completely kill microorganisms such as bacteria, molds and yeasts contained in food, and to remove enzymes and the like. It may be completely deactivated.

Then, after the foodstuffs sealed in the large container are packed in the small container and sealed, a pressure sterilization treatment is carried out under the condition of sterilizing only the bacteria mixed during repacking.

The small container used for repacking and the container used for high-pressure sterilization involving heating at 100 ° C. or lower instead of the primary heat sterilization can be hermetically sealed and can pressurize the contents from the outside. The flexible container is not particularly limited in its material and shape, and may be, for example, a pouch or a cup-shaped container.

The container may be sterilized and washed in advance. Examples of the sterilization and cleaning methods include sterilization by ultraviolet irradiation, water cleaning, sterilization cleaning by immersion in an aqueous hydrogen peroxide solution, and sterilization cleaning by spraying a hydrogen peroxide solution mist. These sterilization and cleaning methods may optionally include a drying step.

The repacking is preferably performed in a clean environment, for example, in a clean room. The pressure sterilization treatment is performed by pressurizing the repacked container from the outside via a pressure medium.

Water is usually preferably used as the pressurizing medium. Further, if necessary, a pressurized medium other than water such as silicone oil may be used. As the pressurizing device, various pressurizing devices such as those using a reciprocating pump can be used.

It is difficult to uniformly determine the pressure treatment conditions for sterilizing only the bacteria mixed during repacking, because it depends on the type of the object to be treated, etc., but it is not treated at all. It is possible to sterilize only the bacteria mixed during repacking with a lower pressure than in the case of sterilizing an object under pressure.

Usually, the pressure is 100 MPa or more, preferably 400 to 600 MPa (about 4000 to 6000 atm), and the treatment time is about 1 second to 5 hours, preferably about 1 second to 30 minutes.

It is difficult to determine the treatment temperature uniformly because it depends on the type of the object to be treated and the like, but it is necessary that the temperature is lower than that in the primary heat sterilization treatment.
Further, if the processing temperature exceeds a certain temperature, decomposition of components and aroma, deterioration of flavor, deterioration of quality, etc. may be caused depending on the type of the object to be processed, so it is necessary to perform processing at a temperature not exceeding the certain temperature. There is.

Specifically, the treatment temperature is 100 ° C. or lower, preferably 0 ° C. to 80 ° C., more preferably 20 ° C. to 60 ° C.
℃.

[0028]

EXAMPLES The present invention will be described in more detail based on the following examples. Example 1 Preparation of Sample A large can of white peach that has been heat-sterilized in advance is opened, and the white peach taken out is polyethylene terephthalate (PET) film (thickness 12 μm) / nylon (N
y) Film (thickness 15 μm) / Polypropylene (P
P) A packaging bag made of a three-layer laminated film made of a film (thickness 60 μm) was filled. Then, the white sucrose was dissolved in water by heating to adjust the sugar content to 18.0 Brix%, and the syrup solution adjusted to pH 3.5 with citric acid was filled in the packaging bag filled with white peach. Then, the air in the packaging bag was pushed out by hand, and the opening of the bag was heat-sealed and sealed to obtain a fruit syrup pickled repack package.

Next, the repack package obtained above was subjected to a pressure treatment under the following conditions to obtain a sample. Pressure treatment conditions Pressure medium: Water pressure: 400 MPa Treatment time: 10 minutes Treatment temperature: 20 ° C Evaluation Ten samples were prepared as described above, and the obtained samples were tested under the condition of a temperature of 30 ° C. After storage for 5 days, the appearance, taste and texture of the white peach, which is the content, were evaluated. The results for the texture are shown in Table 1.

The appearance of white peach was evaluated by visual observation, and the taste and texture were evaluated on a 5-level scale by a sensory test in which 10 panelists sample the sample. Comparative Example 1 A sample was prepared and evaluated in the same manner as in Example 1 except that heat sterilization treatment was performed for 20 minutes with hot water at 90 ° C. instead of the pressure treatment. The results for the texture are shown in Table 1. Comparative Example 2 A sample was prepared and evaluated in the same manner as in Example 1 except that the pressure treatment was not performed in Example 1. The results for the texture are shown in Table 1. Reference Example 1 A peach when a large can of white peach was opened was used as a blank for reference.

[0031]

[Table 1] Evaluation result The sample that was not heat-sterilized (Comparative Example 2) was 10
Mold formation was observed in 3 of the samples (poor appearance), and it was unsuitable for tasting, and no sensory test was conducted.

The present invention (Example 1) and the conventional example (Comparative Example 1)
Regarding the sample of No. 3, the appearance was not browned, and the sample was kept good, and the taste was not different from that of the blank (Reference Example 1). However, regarding the texture, softening of the peach due to heat was observed in the heat-treated sample (Comparative Example 1). Example 2 Preparation of Sample 100 g of raw beef seasoned with soy sauce, mirin, sugar, etc. was used to form a polyethylene terephthalate (PET) film (thickness 12 μm) / nylon (Ny) film (thickness 15 μm).
m) / Polypropylene (PP) film (thickness 60μ
It was filled in a packaging bag made of the three-layer laminated film consisting of m), and the inside of the packaging bag was depressurized to a gauge pressure of 700 mmHg and then hermetically sealed to obtain a package. Then, this package was subjected to pressure heat sterilization treatment under conditions of 110 ° C., 1.5 MPa, and 20 minutes.

Next, after cooling the above-mentioned package, the package is opened, the seasoned beef is taken out, re-packed in a new packaging bag having the same specifications as above, and hermetically sealed under reduced pressure in the same manner as above. Then, a repack package was obtained.

Next, the repack package obtained above was subjected to a pressure treatment under the following conditions to obtain a sample. Pressure treatment condition Pressure medium: Water pressure: 600 MPa Treatment time: 10 minutes Treatment temperature: 60 ° C. Evaluation Ten samples were prepared as described above, and the obtained samples were tested under the condition of a temperature of 30 ° C. After storing for 5 days, the appearance, aroma, taste and texture of the seasoned beef which is the content were evaluated. The results for the texture are shown in Table 2.

The appearance of the seasoned beef was evaluated by visual observation, and the scent, taste and texture were evaluated on a 5-point scale by a sensory test in which 10 panelists sample the sample. Comparative Example 3 Instead of the pressure treatment after repacking in Example 2, 11
A sample was prepared and evaluated in the same manner as in Example 2 except that the sample was heat-sterilized under pressure at 0 ° C. and 1.5 MPa for 20 minutes. The results for the texture are shown in Table 2. Comparative Example 4 A sample was prepared and evaluated in the same manner as in Example 2 except that the pressure treatment after repacking was not performed in Example 2. The results for the texture are shown in Table 2. Reference Example 2 The seasoned beef at the time of opening the package that had been subjected to pressure heat sterilization before repacking in Example 2 was used as a reference for evaluation.

[0036]

[Table 2] Evaluation results Samples that were not subjected to pressure sterilization treatment after repacking (Comparative Example 4) showed cloudiness of the liquid and swelling of the packaging bag due to bacterial growth in 4 samples out of 10 samples (poor appearance). It was considered unsuitable and no sensory test was conducted.

The sample of the present invention (Example 2) showed no change in appearance, aroma, taste and texture as compared with the blank (Reference Example 2). As for the sample of the conventional example (Comparative Example 3), as compared with the blank (Reference Example 2), the entire meat turned black in appearance, the smell was burnt, and the taste was bitter due to burnt. As for the texture, the meat tended to crumble due to heat, and quality deterioration was observed on all sides. Example 3 Preparation of Sample A large-sized canned bamboo shoot that has been heat-sterilized in advance is opened, the taken bamboo shoot is cut into a suitable size, and the bamboo shoot is immersed in an injection solution whose pH is adjusted with citric acid to adjust the pH of the bamboo shoot. It was set to 4.5. Next, polyethylene terephthalate (P
ET) film (thickness 12 μm) / nylon (Ny) film (thickness 15 μm) / unstretched polypropylene (CP)
P) In a packaging bag made of a three-layer laminated film made of a film (thickness: 60 μm), 10 bamboo shoots adjusted in the above pH were placed.
0 g was filled. Then, the gauge pressure in the packaging bag is 700mm
The pressure was reduced to Hg and then hermetically sealed to obtain a repack package.

Next, the repack package obtained above was subjected to a pressure treatment under the following conditions to obtain a sample. Pressure treatment condition Pressure medium: Water pressure: 600 MPa Treatment time: 10 minutes Treatment temperature: 60 ° C. Evaluation Ten samples were prepared as described above, and the obtained samples were tested under the condition of a temperature of 30 ° C. After storage for 5 days, the appearance, taste and texture of the bamboo shoot, which is the content, were evaluated.

The appearance of bamboo shoots was evaluated by visual observation, and 10 panelists performed a sensory test on the scent, taste and texture. Comparative Example 5 In Example 3, instead of the pressure treatment after repacking, 11
A sample was prepared and evaluated in the same manner as in Example 3 except that the material was heat-sterilized under pressure at 20 ° C. and 1.5 MPa for 20 minutes. Comparative Example 6 A sample was prepared and evaluated in the same manner as in Example 3 except that the pressure treatment after repacking was not performed in Example 3. Reference Example 3 A bamboo shoot at the time of opening a large canned bamboo shoot was used as a reference for evaluation as a blank.

Evaluation results In the sample which was not subjected to the pressure sterilization treatment after the repacking (Comparative Example 6), white turbidity of the liquid and swelling of the packaging bag due to bacterial growth were observed in 3 out of 10 samples (poor appearance), It was unsuitable for tasting and no sensory test was conducted.

Present Invention (Example 3) and Conventional Example (Comparative Example 5)
The sample had a good appearance, and the taste was not different from that of the blank (Reference Example 3).
However, regarding the texture, the softness was not different from that of the blank (Reference Example 3), but that of Comparative Example 5 was streaked.

[0042]

As described in detail above, according to the sterilization method for repacked foods of the present invention, only the bacteria mixed during repacking can be completely and easily sterilized without degrading the quality of repacked foods. .

Claims (4)

[Claims] 1. A food is placed in a container and hermetically packaged, and then subjected to primary heat sterilization treatment so that it can be stored for a long period of time, and then the food hermetically packaged in this container is refilled in a container different from the container. A method for sterilizing a repacked food, which comprises performing a pressure sterilization treatment under conditions for sterilizing only bacteria mixed during repacking after hermetically packaging. 2. The sterilizing method for repacked food according to claim 1, wherein the pressure sterilization treatment involves heating at 100 ° C. or lower. 3. A food product is placed in a container and hermetically packaged, and then subjected to high-pressure sterilization treatment accompanied by heating at 100 ° C. or lower so that it can be stored for a long period of time, and then the food product hermetically packaged in this container is separated from the container. A method for sterilizing a repacked food, which comprises repacking in a container and sealingly packaging, and then performing a pressure sterilization treatment under a condition in which only bacteria mixed during repacking are sterilized. 4. The method of sterilizing a repacked food according to claim 3, wherein the pressure sterilization treatment after repacking involves heating at 100 ° C. or lower.