JPS594109B2 - Housou Shiyokuhinnosatsukin Houhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for sterilizing packaged foods, which involves sterilizing foods packaged in casings made of hydrochloric acid rubber, vinylidene chloride, etc. under high temperature and high pressure.

Conventionally, pastry products such as kamaboko, ham, and sausage have been filled into casings made of hydrochloric acid rubber, vinylidene chloride, or the like. Most of these packaged foods were sterilized with hot water at 100° C. or lower and were generally sold at room temperature. However, sterilization with hot water at 100° C. or lower results in incomplete sterilization, and at room temperature, spoilage progresses, making long-term storage impossible. this . In order to handle such packaged foods at room temperature, it was necessary to heat and pressure sterilize them at a temperature of 100° C. or higher. However, when heat sterilization is performed at high temperatures and pressures of over 100°C, the casings of packaged foods made of hydrochloric acid, rubber, vinylidene chloride film, etc. will shrink and the bag may break or the sealed part may open, resulting in secondary contamination. This led to corruption. An object of the present invention is to provide a sterilization method that eliminates the conventional drawbacks, prevents shrinkage of the casing of packaged foods, and enables high-temperature and high-pressure sterilization without causing bag breakage or opening of the sealed portion caused by this. be.

As shown in the drawings, the present invention provides a packaged food in which a raw material 1 such as fish paste, ham, sausage, etc. is filled and sealed in a casing 2 made of hydrochloric acid rubber, vinylidene chloride, etc., and a polyolefin such as polyethylene or polypropylene or a polyolefin is used as the innermost layer. Vacuum package in bag 0 or container packaging bag 3. Here, the casing can be appropriately sealed using metal fittings, thread, or the like. The ends of the vacuum-packed bag or container are sealed with heat adhesive.

When the polyolefin is not a single substance, it is a laminate of resins with excellent heat resistance such as 05 nylon, polyester, and polycarbonate. Next, the packaged food vacuum-packed in the package 3 is heated in a retort pot at 120-140°C for 9/d.
This method sterilizes packaged foods for 10 to 30 minutes under high temperature and high pressure.

When sterilization was performed by the method of the present invention, the shrinkage rate was within 2%, so the casing did not break or the package with the sealed portion opened did not come loose.

In addition, since sterilization is carried out at high temperature and high pressure, complete sterilization can be achieved, and long-term storage is possible even at room temperature.

Next, an example will be described.

Kamaboko ingredients (minced fish 9) excluding sugar and glycine
1.8% by weight, wheat starch 5% by weight, 90 salt 3% by weight, phosphate 0.2% by weight) 250 fl with a thickness of 0.02
It is packed in a casing made of vinylidene chloride film of 1.0 mm thick, and both ends are caulked and sealed with metal fittings.

Next, this packaged food is heated in warm water at 40° C. for 35 minutes.
Furthermore, the outer surface of the packaged food is made of nylon (thickness: 35 x 15 μm).
, vacuum-packed with a bag whose inner surface is made of polypropylene (thickness ωμ), and heat-sealed both ends. Further, the packaged food was sterilized by heating and pressure at 125° C. and 3 Kf/d for 15 minutes in a retort sterilizer. As a result, the shrinkage rate of the packaged food was within 2%.

Note that when sterilization was performed using only conventional casings under the same conditions as described above, the bag breakage rate was 20% or more. The total shrinkage rate of the packaged foods that did not cause bag breakage was 2% or more. In addition, the results of the bacteriological examination by storage test are as follows.

[Brief explanation of the drawing]

The drawing is a cross-sectional view of the packaged food of the present invention vacuum-packaged in a package.〇1...Raw material, 2...Casing, 3...Package.

Claims (1)

[Claims] 1. A casing made of hydrochloric acid rubber, vinylidene chloride, etc. is filled with food, sealed, and then the packaged food is vacuum packaged in a package such as a polyolefin alone or a bag or container having polyolefin as the innermost layer, and then sterilized at high temperature and high pressure. A method for sterilizing packaged foods.