JPS60134823A - Method of filling and packaging liquefied food - 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 Technical Field The present invention relates to a method for filling and packaging liquid foods that can prevent not only microbial deterioration of fission foods but also oxidation due to oxygen. thing'
It is.

Traditionally, as a long-term preservation technology for food products, such as canned foods and food products, after filling and sealing the contents, boiling sterilization at 100°C or less or pressure heating stage 1v1 at 100°C or higher has been used. However, with this method, the center of the can or bottle tends to be insufficiently sterilized due to the poor heat transfer properties of the food, and the food near the surface is overheated, resulting in deterioration of quality. There are drawbacks to doing so.

In order to improve this drawback, food is packed and sealed in flexible pouches to make the taste as thin as possible, and heat-killed lv1
Although sterilization technology has been developed, it is still far from perfect.

In addition, for low-acid foods (foods with low pH), the hot-filling method is used, in which the packaging is directly filled and sealed after being heated to a high temperature, but it is necessary to cool the product after filling. The disadvantages are that the efficiency is poor, resulting in quality deterioration and cooling costs.

In order to improve these drawbacks, aseptic filling and packaging methods for foods have recently attracted attention. In this method, liquid foods are sterilized at high temperatures for short periods of time, then rapidly cooled, and tightly packed into pre-sterilized packaging containers in a bacterial environment. , due to rapid cooling, high quality products or filling at low temperature,
Dissolved oxygen concentration in food is high, food is oxidized by this oxygen during storage, and high quality immediately after production cannot be maintained. This is an attempt to eliminate shortcomings.

Structure The present invention sterilizes the liquid food to be filled and packaged at high temperature for a short period of time, then rapidly cools it, and then injects and mixes inert waste in the filling line. By filling and sealing the sterilized packaging container, dissolved 19f2 in liquid food can be removed.
94, reduces bt and replaces oxygen in the container head space with inert gas vaporized from the liquid, preserving the high quality of aseptically packaged foods for a long period of time.
11. It is intended to be maintained.

Hereinafter, the present invention will be explained according to embodiments shown in the drawings.

As shown in Figure 1, liquid foods to be aseptically filled and packaged, such as fruit juice, wine, alcoholic beverages such as Japanese sake, cow'214, soy milk, etc., are transferred from a raw material tank 1 via a pump P to an appropriate sterilizer. After being sterilized by 2 and rapidly cooled by a cooler; 3, it is stored in a storage tank 4. For example, sterilization is performed at high temperature for a short time using indirect heating (heat exchange) or direct heating (steam), followed by rapid cooling. +1
20'C or less, use a homogenizer if necessary.
The temperature in storage tank 4 was 11°C. After that, the inert gas that has been sterilized through the sterile filter 3 from the gas cylinder 5 is mixed into the filling line 7 from the storage tank 4 at 111. In this case, it is advisable to provide a check valve 8 between the storage tank 4 and the mixing port.

That is, the sterilization and storage of the raw material liquid food is carried out in the conventional manner, and the 7 IU-shaped food is sent to the 2+-1 filling line 7 under an internal pressure of 0.1 to 1.0 krt/rId. At that time, inert dregs from the dregs cylinder 5 are mixed in, or a filter rinsed with inert gas is used. The filter 6 is a non-171 filter, and the ones manufactured by Sillipore and Ball are effective.

Sterilize the filter with steam (7) Inert gas is preferably nitrogen gas, argon gas, etc.
Carbon dioxide gas is also effective. At this time, it is important that the pressure at the mixing part be somewhat higher than the line pressure.

The inert gas and liquid food mixed in this way are sequentially filled into cans, bottles, paper composite containers, plastic containers, etc. from 367 nozzles.

At this time, since the inert scum is mixed in in a larger amount than the saturated state, when it is filled from the nozzle, it is filled with air bubbles, and the scum is replaced without removing oxygen in the head space of the container. is performed, and the lid 44 is sealed in the next step.

Next, the present invention will be explained with reference to Examples.

Example 100% condensed jvA" was sterilized from orange juice for 45'Ct! seconds by indirect heating, followed by rapid cooling to lower the high temperature to 20"C, and then as shown in Forty-one people were asked to aseptically fill the samples.

At the same time, the conventional aseptic filling and packaging method (by indirect heating method)! Heat at 15'C for 2 seconds, then quickly cool the product at Jl L! L1 was lowered to 20° C. or less, and then filled into a pre-sterilized metal can under a sterile environment (7i).

So, together! The mixture was heated at 15° C. for 2 seconds, filled into a metal can, and cooled by submerging in water.

” - Note: For items packaged using three types of packaging methods.

Initial dissolved oxygen amount and initial vitamin C before the honeymoon: t+l
The vitamin C star and flavor were examined after storage at 37°C for 3 months.

The results are shown in the table below.
In this case, there is no decrease in oxidation due to heat loss.
, the fresh flavor of orange juice can be maintained.

According to the present invention, sterilized inert gas is introduced and mixed in the filling line, so it can be easily added to the conventional device and can be used easily. The high quality of fully packaged liquid foods can be maintained for a long period of time.

[Brief explanation of drawings]

FIG. 1 is a piping line diagram showing the method for filling and packaging liquid foods according to the present invention. 1... IJIL feed (liquid food) tank, 2... Sterilizer, 3... Cooler, 4... Storage tank, 5...
Inert gas cylinder, 6...filter, 7...full.''
Shin line, 8... Check valve, P... Pump. Agent Patent Attorney Makoto Kon Figure 1 C

Claims (1)

[Claims] (1) High temperature short +1. A liquid food that has been sterilized for 1 hour and rapidly cooled is mixed with a sterilized inert gas in a filling line, and then filled into a sterilized packaging container and sealed. Filling and packaging method for liquid foods.