JPS58134980A - Preparation of packaged food - Google Patents

Abstract

PURPOSE:To prepare a packaged food having highest resistance to the intrusion of microorganisms after sterilization and having elongated storage life, by packaging a food with a packaging material having a partial opening covered with a porous substrate having a specific gas permeability, and sterilizing the food with heat. CONSTITUTION:A porous substrate having a gas permeability (seconds necessary to permeate 100ml of air through 645mm.<2> of the substrate) of 1-1,000sec is applied to the partial opening 1 of a packaging material (e.g. paper, plastic, etc.), and a food is packaged with the packaging material and heated at 80-250 deg.C, and if the food is to be sterilized, further heated at 110-250 deg.C. Since the steam generated from the food during the heat-treatment is easily released to the atmosphere through the pores of the substrate, the peeling of the sealed part can be prevented. The intrusion of the microorganisms can also be prevented even by leaving to stand after the sterilization.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing packaged foods, and more specifically, the present invention relates to a method for producing packaged foods, and more particularly, the present invention relates to a method for producing packaged foods, and specifically relates to packaging of fresh foods, unprocessed foods, semi-processed foods, processed foods, etc. The present invention relates to a method for preventing microbial contamination during long-term storage of the contents by heat-treating the contents after packaging them with a material.

It is known that odors such as scalpels, bottle sets, syringes, etc., are sealed and packaged with porous substrates, and the odors are exterminated using steam or hot water of 100C or higher.

Such a porous base material can be sealed and packaged.
The material used is one that can withstand high-temperature steam of 00°C or higher and has numerous pores that allow water vapor and water to pass through, but not mold organisms. The pore size (αS tsm-mm or less, which is smaller than the size of batatelia, preferably the size of a virus) is also required to be smaller than 0.1μ, for example, in the case of polyester, polyimide, or polyethylene. Cellular microporous films have been put into practical use, but the production of films with countless uniformly opened micropores is simple, cumbersome, and extremely expensive.

On the other hand, polyethylene,
Films such as polypropylene and polyester are used, but most of these are manufactured using conventional methods and are nonporous and do not have air permeability, so the contents must be heated after sealing. When attempting to sterilize, the air inside expands and the seal part peels off, resulting in re-contamination of mold organisms during sterilization.
JKvj cannot be stopped.

In addition to easily packaging and sterilizing the inventor Hiro Foods,
After sterilization, research has been carried out to establish a method to prevent the invasion of microorganisms as much as possible and extend the storage period. The present invention was completed as a result of such research, and its configuration is such that the opening is partially opened and the number of seconds (air permeability) required for air to pass through the area of 646 - 100 - 1-I
The gist of this invention is to package food in a packaging material whose opening is covered with a porous base material and then heat sterilize it at 80 to 250'C. The packaging material used is a packaging material that has a partial opening 1 as shown in Figures 1 to 14, and the materials include wood, paper, plastic, film, vapor-deposited film, metal, glass, etc. The front is made of an opaque material.
Items in the form of trays, containers, boxes, cans, bottles, etc. that have one or more openings and are covered with a porous base material. It is. The opening can be anywhere in the packaging material, the middle part,
Any packaging material may be used as long as it can be opened at the bottom, top, 7-fold part, orange part, seal part, etc., and has a window in the porous base material.

The porous base material covering the opening used in the present invention has an area of 648 mm - 100 square meters, as described above. ! The number of seconds required for air to pass (air permeability) must be in the range of 1 to 1000 seconds, preferably 10 to 500 seconds.

If the time exceeds 1000 seconds, the water vapor generated from the contents during heat treatment cannot escape to the outside, so it expands and the seal part peels off, making it impossible to prevent microbial contamination. On the other hand, if the time required for passage is less than 1 second, sterilization by the heating section 11 can be carried out efficiently, but the pore size is too large and it is not possible to effectively prevent the invasion of microorganisms during storage. However, the number of seconds required for the passage of air is not enough to achieve the goal of preventing spoilage.
The water vapor generated from the contents during the heat-sensitive layer easily flows out through the pores, so there is no risk of the seal part peeling off, and there is no risk of it peeling off after the sterilization process. It can effectively prevent the invasion of microorganisms. As a result, depending on the saline water ratio 41 of the type of contents, depending on the layer height of 70 Sm, it is possible to prevent spoilage by microorganisms for a long period of 6 months or more.

Furthermore, for many foods, especially foods with high moisture content, after 6 months or more, the taste changes due to internal deterioration and the product value decreases, even if no deterioration occurs due to the proliferation of microorganisms, so the lifespan of general packaged foods is The limit is about 6 months, and it is said that 1 degree per 6 months is sufficient to prevent deterioration due to microorganisms.

Foods to be sterilized and packaged according to the present invention include vegetables, fruits, meat, fish, eggs, grains, natural foods such as type 1, noodles, Japanese food, etc.
Western sweets, bread, cakes, castella, ham/sausage, dairy products, chikuwa, kamaboko, tofu, fried tofu, salad, delicatessen.

Examples include processed foods such as cooked rice, mochi, gyoza, and onigishi that have not yet been heat-sickened, or semi-cooked products, and even those that have been cooked, but foods with a high moisture content is suitable for packaging according to the invention. If salted foods with such high moisture content are left as they are, they will spoil in 1 to 3 days, but by adopting the above sterilization packaging method, the period until spoilage can be extended by more than 1.5 times. can.

In addition, the porous substrate used in the present invention includes a film,
Paper, non-woven fabrics, etc. are available, and porous films are made by blending a paste resin such as nylon, polyester, polyide, polypropylene, or polyolefin with other insoluble resins or inorganic powder and extruding it. Examples include those in which countless micropores are formed by stretching, or those in which porosity is imparted by changing the stretching conditions of the film (Japanese Patent Publication No. 46-40119), and the types of paste resins are based on the maximum dry heat treatment temperature for foods You can choose wisely depending on the situation.

As for paper, we can use not only paper obtained by making ordinary vegetable cellulose, but also synthetic paper obtained by making synthetic fibers such as polypropylene, polyolefin, nylon, polyester, and polyimide, and even paper made by mixing the above-mentioned cellulose and synthetic fibers. The number of seconds required for aeration can be adjusted by changing the beating degree of the cellulose raw material, the fiber diameter, paper-making conditions, basis weight, etc.

In addition, nonwoven fabrics are almost the same as the synthetic paper, and include polypropylene, polyolefin, nylon, polyester,
Those manufactured from short fibers or long fibers such as polyimide are used. Nonwoven fabrics made from thermoplastic polymers have heat-sealing properties on their own, so they can be sealed without the use of adhesives, so they can be used in applications where adhesives are not desired.

The heating temperature for heat treatment is 80℃ to 250℃
up to is sufficient. If heat treatment is carried out at a temperature exceeding 250℃, thorns will occur in ordinary foods and the taste will be significantly impaired, so it is almost impossible to treat them at higher temperatures. Porous substrates can be used for sterile packaging of most foods.The size of the openings in paper and non-woven fabrics is larger than the size of the microorganisms, but because of their structure of superimposed fibers, they cannot be penetrated. The pores have a tortuous structure that allows steam and water to pass through, but microorganisms are trapped in the middle of the fiber stacking structure, making it difficult for them to pass through.

Foods are sterilized by wrapping the food in paper or nonwoven fabric window packaging materials having such a structure, and then dry heating the food at 80° C. or higher. Hot water or steam with a temperature of 80℃ or higher! Once heated, steam or hot water will pass through the through hole.

Inside the container, nine foods can be reached and sterilized. After sterilization, even if the outside food is left undisturbed, even if microorganisms enter through the openings, they will be caught in the middle of the fiber superimposed structure, so the internal food will be less likely to be recontaminated and fleas.

As a method of packaging food with a packaging material having a window made of the porous base material, the porous base material OII is made of two packaging materials, and the food is placed in a can such as a can, a tray can, a bottle, etc. The most preferable method is to heat-seal or caulk the opening using heat, high frequency, ultrasonic waves, etc., but if using a porous base material with poor sealing properties, hot-melt adhesive is the most preferable method. It can be glued using adhesive.

There are no particular restrictions on heat sterilization of food products packaged with the above-mentioned porous base material with a window. All of the methods that utilize electromagnetic fluid, microphone waves, etc. can be applied.

Among these, the dry heat method that uses electromagnetic waves or microwaves is preferable because it can intensively heat only the contents without exposing the packaging material itself to high temperatures.The heating temperature is:
The temperature may be arbitrarily selected from the range of about 80 to 250°C depending on the contents and the type of packaging base material, but in order to achieve the purpose of sterilization, it is desirable to process at a temperature of 110 to 250°C.

After heat sterilization, microbial contamination of the contents can be prevented even if the container is left for some time. However, if stored in a high temperature atmosphere, the contents will tend to undergo natural deterioration, and the moisture in the contents will evaporate through the pores of the porous substrate, resulting in a dehydrated state. It is a good idea to double-wrap the product with film, boxes, or the outside of the container, or put a lid on the opening to prevent moisture from evaporating.

However, natural deterioration can be suppressed by storing cooked rice and other foods at a temperature of around 20°C under high humidity.

The present invention is roughly constructed as described above, and utilizes the gas and moisture permeation properties of the porous base material to facilitate high-temperature heat sterilization of packaged foods, and to reduce the risk of spoilage caused by microorganisms during storage. It can be widely used as a simple packaging method for various foods.

In addition, the area for the porous base material is 645 - 100
- measured as the number of seconds required for air to pass through d air permeability, JI
4 by S''P8117 (1980).

Next, examples of the present invention will be shown.

Example 1 Using a transparent polyester film with a fl. of 50 seconds, 15
Make a bag with the size of
Drill a hole and use this hole as an air passage place with an area of 645sJaC100-! A bag having a window made of nonwoven fabric was produced by covering the bag with a polyester nonwoven fabric that lasted for 1 to 1000 seconds. Confectionery dough consisting of eggs, skim milk, flour, and sugar was put into this bag, the opening was heat-sealed, and then the bag was placed in a hot air vent and heated at 180° C. for 20 minutes. In this heat treatment process, the packaging form using the packaging material was completely unchanged from before J611, and no peeling force was observed at the seal portion.

For comparison, the same confectionery dough as above was placed in a bag made only of ordinary non-porous polyester film and sealed.
Dry heat treatment was carried out at .degree. C. for 20 minutes, after which the sealed portion of the bag peeled off due to internal water vapor pressure and opened.

Each of the packaged foods obtained above was left in a room at 35°C and 9511RH, and the period until mold appeared was measured. The results are shown in Table 1.

Table 1 As is clear from Table 1, 1) The seal part peeled off and opened in the dry heat treatment factory, and 9 did not have the effect of preventing the intrusion of microorganisms, so 2
Mold appears after a few days, but packaging with porous bags prevents microorganisms from entering, and the number of days for mold to develop can be extended by 2 to 20 times compared to the comparative example. The number of occurrences increases as the number of seconds required for air to pass through the porous bag increases!
However, if the time exceeds 1000 seconds, the permeability of water vapor generated during heat treatment will be poor, so the bag will be 1111 L,
A phenomenon in which the seal part peeled off was observed. As is clear from the above results, the more preferable number of seconds required for air to pass through the porous substrate used in the present invention 9117C is 6 to 1000 seconds.

Example 2 Using a metallized polyester film with a thickness of 50 mm, 1
Make a bag with the size of 5XISaw, and directly put 115
Drill two simple holes, and make the holes 645-m in area and 100-m in area.
- A bag with a window made of non-woven fabric is made by covering it with a polyester non-woven fabric whose air passage time is 1 to 1000 seconds.Put commercially available sponge cake in this bag, heat-seal the opening, and then place it in an oven. A dry heat treatment was performed at 180° C. for 10 minutes.

During this heat treatment step, no peeling of the seal portion of the bag occurred.

For comparison, when castella was sealed in a bag made of a general non-porous polyester film and heat treated under the same conditions, part of the seal part peeled off and opened due to the pressure of the generated steam.

Each of the packaged castella cakes obtained above was left in a room at 35°C and 95111H to determine the number of days until mold appeared, and the 211th result was obtained.

The results in Table 2 are similar to those in Table 1.Using a porous packaging bag prevents the seal from peeling off during dry heat sterilization, and greatly reduces the spoilage caused by microorganisms in the contents. Can be suppressed.

[Brief explanation of the drawing]

Figures 1 to 14 are all schematic diagrams of packaged foods obtained by the method of the present invention; Figures 1 and 2 are bags;
Figure 4 is a tray, Figure 5, all are standing pouches, Figures 7 and 8 are boxes, Figures 9, 10, and 11.
The figure shows a can, No. 12511. In Fig. 13, No. 1411 shows a bottle. The shaded area indicated by 1 in Fig. 1 is a partial opening, and 1
0 indicates a can lid, and 11 indicates a bottle Oa. Patent applicant: Toyobo Co., Ltd.

Claims (1)

[Claims] It is partially opened, and the opening has an area of 645 - 10 of Todoroki 9.
The number of seconds required for 0- air to pass is 1 to ioo. 1. A method for producing a packaged food product, which comprises packaging the food product in a packaging material covered with a porous base material, and then sterilizing the food product by heating at 80 to 250°C.