JPS58112929A - Sealing method which can preserve food for prolonged term by using baggy packing vessel - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a plastic film (polyethylene polyester, polyamide, polypropylene, nylon, etc., hereinafter simply referred to as plastic film), cellulose film, metal foil, or a suitably multilayer combination of these, which is formed into a bag shape. The present invention relates to a method for aseptically enclosing food in a container that does not require any sterilization after enclosing the food and allowing long-term storage of the food.

Enclosing food in a bag-shaped container made of plastic film, 7-lulose film, metal foil, or a multilayer combination of these to create a product that can be stored for a long time has traditionally been the method of enclosing food in a container. However, although the heating time has been considerably shortened for retort food, it still requires long heating due to heat conduction, and deterioration in quality due to this heating history cannot be avoided. There wasn't.

Furthermore, it is difficult to maintain continuous annual production, which is a major barrier to line rationalization through continuous automation.

These heat sterilization processes after encapsulation are mainly carried out in a batch discontinuous manner, which takes up a large amount of space and requires considerable processing costs, including the cooling process after heating.

In general, heat sterilization conditions vary depending on the filling, for example, p
Below 100°C in the acidic range, with H4 and 5 as the border, and 1 in the neutral range.
Sterilized at temperatures above 00°C.

To be more specific, foods with a pH of 4.5 or higher are called low-weight foods and are usually sterilized at a temperature of 119 to 120°C. It will be done. Steam or hot water is used as the heating medium, but its thermal conductivity varies depending on the type of food to be encapsulated, and in order to make sterilization more effective, the center of the encapsulated food, where heat conduction is slow, has sufficient sterilization effect. Reception is the most important point.

8 bags sealed at 120℃ for 30 minutes, and 180g of consommé soup treated at 115℃ for 25 minutes, respectively.
After 3 months of storage at 37°C, the number of viable bacteria could not be confirmed.

Similarly Niver Pace) 100g bag and Coffee White Chi 2008 bag were each placed at 110°C for 40 minutes, 1
Although the cells were treated at 15°C for 15 minutes, the number of viable bacteria was negative after 6 months.

Packaging materials are exposed to oxygen, moisture, bacteria, and ultraviolet light (light m).
Since barrier properties against > are required, laminates of plastic film and aluminum foil are mainly used.

However, due to these series of high-temperature and long-term sterilization treatments, the flavor of the food before encapsulation deteriorated significantly after the encapsulation sterilization treatment. A browning phenomenon occurred, and strange odors other than the initial flavor, such as heating odor and film odor, were felt.

In addition, the coffee whitener had severe deterioration such as demulsification, browning, and flavor and odor after adding coffee to the extent that it could not be put to practical use in terms of physical properties.

Foods that are more acidic than pH 4.5, such as juices, acidic drinks, yogurt, and jelly, can be stored for long periods of time even when sterilized at temperatures below 100℃, and most foods have a pH of 85 to 98.
It could be stored for 3 months to 2 years at 5 to 20 minutes at ℃. For packaging materials for these foods, laminated materials combining plastic materials and aluminum foil can be used depending on the functions required for various uses, such as acid resistance, hygiene, and adhesion.

In general, sterilization at temperatures below 100°C has less negative effects on the enclosed food than high-temperature sterilization in a retort pot, but it is still heat-treated together with the packaging material, so the heating odor from the packaging material can be transferred to the enclosed food. Flavor deterioration and heating odor due to transfer cannot be avoided, and it has been considered impossible to maintain the flavor of the food before encapsulation without changing it.

In order to fulfill the two main functions of aseptic packaging that has long-term shelf life and can be distributed at room temperature, the present inventors have found that the filling technology using bag-like packaging materials uses some means to encapsulate the food. As a result of extensive research to compensate for the shortcomings of packaged foods, we have found that containers made of plastic film, cellulose film, metal foil, or multi-layered materials are sterilized under certain conditions and then sterilized in advance. By aseptically encapsulating the prepared food, we succeeded in obtaining a food filling that can be stored for a long period of time and does not require any sterilization treatment after filling and encapsulation.

The specific sterilization of containers as used in the present invention refers to one or more of the following treatments. (hereinafter referred to as container sterilization treatment method) Container sterilization treatment method, (1) Concentration 0.1
The containers are sterilized by spraying or soaking with ~85% hydrogen peroxide, and residual hydrogen peroxide is removed with hot air at 100-600°C.

(2) Sterilize the container by spraying or immersing it in alcoholic water with a concentration of 5 to 98% to remove any remaining alcoholic acid)
Sterilize the container by spraying or immersing it in IJum and remove the remaining hypochlorous acid.
Remove with steam at 5°C.

(4) The container is sterilized by spraying or immersing it in a citric acid solution having a concentration of 0.0005% to 10%, and the remaining citric acid is removed with steam at 120 to 135°C.

(5) Sterilize the container by spraying or immersing it in 1-30% acetic acid and remove the remaining acetic acid at 120-135°C.
Remove with steam.

Examples of methods for sterilizing food to be sealed in containers that have been sterilized by one or more of the container sterilization methods (1) to (5) above include the following. (Hereinafter referred to as food sterilization method.

) Food sterilization method Direct heating method (A) VT1s sterilizer (manufactured by Alfa Laval) (E)
Ubelizer sterilizer (A p v company W) (C) Aerovac sterilizer (manufactured by Cherry Barrel) CD) Thermobank system (manufactured by Brell & Martill) indirect heating method (E) V T S A it bacteria device (Manufactured by Alfa Laval) (F) Thermosilling - (Manufactured by Iwai Kikai) Plow Mutator (Manufactured by Cherry Barrel) Button) Ultramatic sterilizer (Manufactured by APV) (1) Complete tubular sterilizer (
(manufactured by Stork Corporation), etc., and can be appropriately selected from these methods.

As a method for sterilizing packaging containers, either method may be used, as long as the sheet is subjected to one or more of the container sterilization methods listed above before being formed into a container.

In short, before filling a container with pre-sterilized food, the packaging container must be sterilized using one of the container sterilization methods described in each section above.
A feature of the present invention is that it is sterilized as described above. The present inventors divided the prototype encapsulation tests into the following food groups and conducted them.

Food n (a) Milk, whipped cream, coffee white - (b) Corn soup, vegetable paste, white rice paste (c) Orange jam, white sauce (a) Chocolate syrup, ice cream mix (6) Fruit juice, coffee jelly , lactic acid bacteria drinks (f) ketchup, pudding, curry roux (a) to (f)
Each food in the group is treated with the above-mentioned food sterilization method (A) (E) +
The material was sterilized in step (1), and the bag-shaped packaging material used was a polyester/aluminum foil/polypropylene multilayer material.

Furthermore, all foods were sealed in a sterile atmosphere. (
Sterile air was passed through a HEPA filter twice under positive pressure conditions. ) Each food group, each container sterilization treatment method, its sterilizer concentration, and sterilizer removal humidity are shown below in Examples.

( ” 1 ■ 1゜■・1, (a) (1)
20% 4002, (a)
(3) 5.000ppm
l 203, (b)
l) ao% 40OL
, (c) (2)
75% 1005, (C)
'<3> 300ppm
1303, (d) (2
) 75% 1007(d
) (3) 500ppm
120B(d) (4)
5% 135G, (d
) (5) 10%
135(), (e)
(2) 75% 1501
, (e) (3)
500pprn 1202(e)
(4) 10% 135
3. (e) (5)
5% 135k (f)
(2) 85%
1005, (f) (3)
10.000ppm l 35
The sealed foods obtained in the examples were tested for the number of viable bacteria after being stored for 1 month, 2 months, and 3 months, but the results were negative for the flavor and physical properties of milk and whipped cream.

Although there was a slight decrease in coffee whitener, pudding, and lactic acid bacteria drinks, there were no problems with the flavor and physical properties of foods other than whipped cream.

Whipped cream's whipping properties deteriorated due to being left at room temperature. As a result of repeated research by changing the conditions in addition to the examples, the concentration range of each disinfectant in each section of the above-mentioned container sterilization treatment method was found to be effective.

In addition, the conditions for removing the disinfectant in each section of the container sterilization treatment method are within a range (lower limit) in which no abnormality in flavor is observed after sealing the container, and within a range (upper limit) in which the packaging material is not destroyed.

As described above, the food packaged using the method of the present invention has improved physical properties and flavor stability, nutritionally, with less destruction of ingredients, and is easier to work with, unlike food packaged in bag-like packaging that can be stored for a long time using the conventional method. Not only can it be done continuously and in a short time, it can also reduce energy costs. In addition, packaging materials do not require pressure resistance and heat resistance as absolute conditions, and packaging materials suitable for foods can be used as appropriate, so they can be made cheaper.

As described above, the present invention can be said to be a new method for encapsulating foods that has never existed before.

Claims (1)

[Claims] Hydrogen peroxide, alcohol, sodium hypochlorite citric acid, gas, acetic acid, ethylene oxide, ultraviolet rays, steam,
Plastic films (polyethylene, polyester, polyamide, polypropylene,
A method for obtaining food fillings that can be stored for a long time, which is characterized by aseptically sealing previously sterilized food into a bag-shaped container made of cellulose film (such as nylon), metal foil, or a combination of multiple layers.