JPH0815426B2 - Packaged food manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention wraps an entire raw food material with a moisture-permeable packaging film made of a non-porous moisture-permeable material to form a packaged product, The outer surface of the packaged product is moistened to moisturize the packaged product so that the packaged product becomes a good electric conductor, and thus a packaged food product that has been subjected to heat sterilization treatment rapidly by a constant electric current is produced. The present invention relates to a method for producing a packaged food product.

[Prior Art] Conventionally, a packaged food manufacturing method for manufacturing a packaged food by filling and packaging a raw processed material in a packaging bag and subjecting it to ripening heat sterilization by the action of an electric current has been disclosed before this application, for example, Japanese Patent Publication No. 55-48789. It is described in the official gazette, and its contents will be described with reference to FIGS. 8 and 9.

That is, the raw processed material A is filled and packaged in a packaging bag 2 in which a myriad of fine current-carrying holes 3 are formed on the entire front and back surfaces to form a package 1, and a salt-containing water contact 6, 6 is formed on the opposite surface of the package 1. A pair of electrode plates 8 and 9 pressed against each other to form the package 1 into an arbitrary flat shape, while the pair of electrode plates 8 and 9 are energized to be sterilized by heat. Is.

In addition, 4 is a fastening tool for fastening both ends of the package 1, 5 is a mature heat container for housing the package 1, and 10 is
It is an insulator for pressing to make the packaged product 1 in an arbitrary flat shape.

[Problems to be Solved by the Invention] By the way, in the conventional method for producing a packaged food of this type, in order to uniformly apply an electric current to the raw processed material filled and accommodated in the packaging bag, Innumerable fine current-carrying holes are formed on the entire surface of the packaging bag.

However, in the case of using a packaging bag in which a large number of fine current-carrying holes are punched on the entire front and back surfaces as described above, uniform current-carrying action can be performed, but on the other hand, the labor of punching the packaging bag is troublesome and the cost is high. Not only that, when the energizing amount is temporarily sharpened during the energization process, the surface of the micro energizing holes becomes hot and becomes dry, and as a result, the food material surface becomes dark and discolored before reaching the prescribed temperature. In addition, there is a problem that the liquid juice of the processed product stored in the packaging bag exudes to the outside from a large number of micro-electrical holes punched in the packaging bag after electrical processing, resulting in unsanitary condition and a decrease in product value. Occurred.

[Means for Solving the Problems] The present invention solves the above problems, and the contents thereof will be described below with reference to FIGS. 1 to 7 corresponding to the embodiments.

That is, the whole raw food material A is packaged by the moisture permeable packaging film body 102 made of a non-porous moisture permeable raw material to form the package 101. Then, a pair of electrode plates 106, 106 are pressed against the opposing outer surfaces of the package 101 immediately after the energizing action of the package 101 or during energization, the entire outer surface of the package 101 or at least the opposing outer surface thereof is moistened and wetted. It is a manufacturing process of packaged food in which the food material A is sterilized by heat under a certain condition.

[Operation] For example, when it is desired to rapidly sterilize packaged food material A such as ham, sausage or the like by the action of electric current, the moisture-permeable package made of a non-porous moisture-permeable material. The raw food material A is entirely packaged by the film body 102 to form the package 101. When the packaged product 101 is obtained in this manner, moisture is applied to the entire outer surface of the packaged product 101 or at least the opposing outer surfaces in contact with the pair of electrode plates 106, 106 to moisten the outer surface of the moisture-permeable packaging film body so as to be in a wet state.
Next, while pressing the pair of electrode plates 106, 106 against the opposing outer surfaces of the package 101 to form the package 101 into an arbitrary flat shape, the package 101 is provided immediately before the energizing action is applied between the pair of electrode plates 106, 106. Moisture is applied to each of the opposing outer surfaces, or is sprayed to moisten the surface so that the outer surface of the package 101 is dipped in water to bring the material into a wet state, or water is appropriately supplied during energization. By giving
The moisture-permeable packaging film body 102 is quickly humidified and always in a wet state, becomes a conductor that retains good conductivity from beginning to end, and an electric current flows through the food material A, and is rapidly sterilized by heat due to the generated Joule heat. Packaged food is manufactured.

[Example] An example of the method for producing a packaged food according to the present invention will be described with reference to FIGS. 1 to 7.

In FIG. 1, FIG. 2 and FIG. 3, 101 is a raw food material A such as ham, sausage, pickled meat, aquatic animals, surimi, and cereals and other mixed materials or food materials other than the above. , A non-porous film material made of a moisture permeable material, such as vinylon film (polyvinyl alcohol resin name) or a moisture permeable film similar thereto, or glassine paper (a thin and dense transparent paper made from sulfite pulp) ) Or fibrous casing,
A packaged product formed by packaging with a moisture-permeable packaging film body 102 made of a cellulose casing or other natural casing and formed, wherein the moisture-permeable packaging film body 102 is formed in a horizontally long tubular shape as shown in FIG. Then, when the food material A is filled in the inside thereof, both ends are tightly bound with appropriate fasteners 103 and plastically formed in a sealed manner, or as shown in FIG.
When 102 is formed into a square envelope, both ends are appropriately welded 104 to be plastically sealed, or as shown in FIG. 3, the food material A is developed as a moisture permeable package without using a binding tool or the like. The body 102 may be folded and wrapped to be plasticized, and the plasticizing method is arbitrary. By any of the methods, the food material A is filled and accommodated in a slightly small amount with some allowance.

Therefore, the package 101 in which the food material A is slightly filled and accommodated can be made into an arbitrary shape because the whole is made flexible, and the film body due to the expansion of the food material A in the energizing cram heating process. 102 can be prevented from being damaged.

As shown in FIGS. 4 and 5, 105 has an open upper part, and its entire shape is formed into a rectangular shape with a bottom, a circular shape, a square shape, a polygonal shape, or any other shape. A heat container, which is entirely made of an insulating material. The package 101 can be accommodated in the cram heat container 105, and a pair of electrode plates 106, 106 are arranged at opposing positions along the longitudinal direction of the cram heat container 105 to accommodate the packaged product. The surface of 101 is brought into close contact with the inner surfaces of the pair of electrode plates 106, 106. 107 is a pressing lid for pressing the stored packaged product 101 from the upper side.

Therefore, when the packaged food manufacturing method of the present invention is carried out by using the aging heat container 105 as shown in FIGS. 4 and 5, the packaged product 10 preformed from the upper open side is used.
Immediately before storing 1 the package 101 itself is dipped in water (preferably diluted salt water) to wet the entire outer surface of the package 101, or at least a pair of electrode plates 106,10.
The diluted salt water is applied to the outer surface of the packaged product 101 in a position in close contact with 6 by using a spraying means or the like, and this wet part is quickly moistened, and then stored in the aging heat container 105 and the upper part. By pressing the pressing lid 107 from the open side,
The flexible package 101 conforms to the form of the aging heat container 105, and the package 101 and the pair of electrode plates 106, 106 are in close contact with each other. And
The moisture (diluted salt moisture) given to the outer surface of the package 101 by the pressing action as described above is absorbed by the moisture-permeable packaging film body 102 to be in a wet state, and the package 101 becomes a conductor with good electric conduction. Therefore, if a current-carrying action is applied between the pair of electrode plates 106, 106, the electric current is evenly sterilized by Joule heat generated by the uniform distribution in the food material A to produce a flavored packaged food. . Note that the moisture provided to the outer surface of the package 101 is appropriately replenished and humidified during energization, so that the moisture permeable packaging film body 102 in contact with the pair of electrode plates 106, 106 is dried to keep it in a wet state so as not to cause poor energization. Good conductivity is maintained from beginning to end. If dilute salt water is used as the water to be humidified, it is possible to inexpensively provide water having an effect of energizing electricity.

The manufacturing apparatus shown in FIGS. 6 and 7 is for carrying out the packaged food manufacturing method corresponding to the embodiment of the second aspect of the present invention, and the container for aging heat shown in FIG. Ten
5 is the same as the aging heat container 105 in FIGS. 4 and 5. However, in the case of the present embodiment, a hygroscopic material such as a hygroscopic material such as a fibrous material, a non-woven fabric, or a pulp containing moisture such as a dilute salt moisture is provided between the package 101 and the pair of electrode plates 106, 106. Both sides of the package 101, which has been arbitrarily flattened by pressing through the bodies 108 and 08, and the moisture-containing electric contact bodies 108 and 108 and the pair of electrode plates 106 and 106 are brought into close contact with each other, and at the same time, by pressing. The diluted salt water contained in the moisture-containing electric contact 108, 108 is humidified to the moisture-permeable packaging film body 102 to make it wet so that the package 101 becomes a conductor, and the opposite outer surface of the package 101 may be in a dry state. In this way, good conductivity is maintained and the electric conduction is made uniform and the current flow is made more reliable.

In the aging heat container 105 of the embodiment shown in FIG. 7,
Moisture-containing electric contact 108 used in the manufacturing apparatus shown in FIG.
Then, the packaged product 101 is housed in the aging heat container 105 in a state of being formed so as to wrap it, and the dilute salt water contained in the moisture-containing electric contact 108 is permeated into the moisture-permeable packaging bag 102 to be packaged. Item 1
01 The entire package 101 is made wet and flexible so that the entire package 101 has good electrical conductivity to prevent partial dryness, and the package 101 is expanded according to the expansion of the food material A when electricity is applied.
The bulge of the whole is averaged out and the electrode plates 106, 10
Part of the contact surface that contacts with 6 is also moisturized to maintain and promote the effect of energization.

It should be noted that any of the pair of electrode plates 106, 106 described above is three-dimensionally arranged on the opposite surfaces along the longitudinal direction in the heat-heating container 105.
It is obvious that 106, 106 have the same effect even if they are horizontally arranged along the upper and lower facing surfaces.

[Effects of the Invention] In summary, the present invention is a packaged product 101 obtained by packaging the entire raw food material A with the moisture-permeable packaging film body 102 made of a non-porous moisture-permeable material, even if it is non-porous. Even if there is, energization is performed immediately before or during energization to prevent moisture from being applied to the entire outer surface of the packaging product 101 or the opposing outer surface effectively to prevent the outer surface of the packaging product 101 from drying and the energization failure. Medium If necessary, the outer surface of the packaged product 101 is moistened all the time to bring it into a proper wet state, so that it is possible to obtain a packaged food product having a good current-carrying state and a uniform finish. Furthermore, not only can the energization be promoted by replenishing the diluted salt water to improve the productivity, but since the package 101 is non-perforated, the energization is the same as when using a packaging bag with many conventional perforations. It is possible to eliminate the disadvantage that the surface of the food material A around the holes is burned and discolored, and prevent the juice of the food material A from seeping out to the outside and making it unsanitary.

[Brief description of drawings]

The drawings show an apparatus for carrying out the method for producing a packaged food according to the method of the present invention, and FIG. 1 shows a package in which a packaging film body is formed into a cylindrical shape and both ends are fastened to form a package. Fig. 2 is a front view of the product, Fig. 2 is a plan view of the packaged product in which both ends of a tubular packaging film body are welded and plasticized into a rectangular envelope shape, and Fig. 3 is a folded packaging film body folded back. FIG. 4 is a perspective view of the packaged product wrapped and formed, FIG. 4 is a vertical sectional front view of the packaged food manufacturing apparatus according to the present invention, FIG. 5 is a vertical sectional side view of the same, and FIG. 6 is another embodiment of the present invention. FIG. 7 is a vertical sectional front view of the manufacturing apparatus according to the embodiment,
Fig. 6 is a vertical sectional front view showing another example of Fig. 6, Fig. 8 is a front view of a conventional packaged product, and Fig. 9 is a vertical sectional front view of a conventional manufacturing apparatus. 101 …… Packaged goods, 102 …… Moisture permeable packaging membranes, 106,106 ……
A pair of electrodes, 108 ... Moisture-containing electric contact, A ... Raw food material

Claims (4)

[Claims] 1. A raw food material is entirely packaged by a moisture permeable packaging membrane made of a non-porous moisture permeable material to form a packaged product,
In a product in which a pair of electrode plates are pressed against the opposing outer surfaces of the packaged product to sterilize the food material by the energizing action applied between the pair of electrode plates, the package is packaged immediately before or during energizing. A method for producing a packaged food, characterized in that the entire outer surface of a product or at least the outer surface opposite thereto is moistened and moistened so as to be in a wet state. 2. A moisture-containing electric contact body, which contains moisture, is arranged on the entire outer surface of the packaged product or at least on the opposite outer surface, and a pair of electrode plates are pressed through the moisture-containing electric contact body to remove moisture. The method for producing a packaged food according to claim 1, wherein the outer surface of the moisture-permeable packaging film body is moistened so as to be in a wet state. 3. The method for producing a packaged food according to claim 1 or 2, wherein the means for humidifying the outer surface of the package is a means for applying or spraying water or immersing in water. 4. The moisture for humidifying the outer surface of the package is dilute salt water, according to any one of claims 1 to 3.
Item 8. A method for producing a packaged food according to any one of items.