JPS6115673A - Sterilization of packed food - Google Patents

Abstract

PURPOSE:Water pressure is utilized to effect sterilization under atmospheric pressure to increase the storability of foods which are packaged in a usual manner. CONSTITUTION:Food or materials to be cooked 2 are put in a pouch made of a synthetic resin and heat-sealed except its top end for forming an air path 4. Several pouches are hung in a heating medium 10 such as aqueous calcium chloride so that the top end 4 of the air path are higher than the water level to effect sterilization at a certain temperature for a specific time. At the same time, the food or materials are cooked, then the air path 4 is sealed. In other words, sterilization can be done without vacuum packaging, but not in usual packaging, thus the food is tightly sealed under normal pressure and the storability of foods are improved.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a food packaging sterilization method, and more specifically, food or food cooking ingredients are housed in a synthetic resin bag and placed in a heated liquid. This relates to a method of packaging and sterilizing food by heating it, sterilizing it or sterilizing it at the same time as cooking, and then wrapping it normally.

[Conventional technology]

Regarding the food packaging sterilization method, a vacuum packaging machine was developed around 1955, and it became possible to store food in a C1 synthetic resin bag, heat sterilize it, degas it under reduced pressure, and seal it. It is widely used to this day for sterilization methods such as pressurized heating method using hot water, normal pressure heating method using hot water, and high frequency heating method.

(Problems to be Solved by the Invention) However, the following major drawbacks have been pointed out in the vacuum packaging heat sterilization method.

1) When food is placed in a synthetic resin bag and vacuum packaged, the pressure inside the bag is reduced and the bag adheres to the shape of the food, resulting in an uneven packaging, which causes the food to lose its original softness and feel hard. This will make it look worse.

2) Foods with hollow shapes such as bamboo rings or round shapes cannot be used because vacuum packaging crushes them and reduces their commercial value.

3) Similarly to the above, boiled beans and tofu that have been boiled until soft cannot be vacuum packaged because their shape collapses under reduced pressure.

4) Foods that have a shape that has holes of various sizes inside, such as bread, aburaage, and ganmodoki, cannot be vacuum packed.

5) When foods with a moisture content of about 35% or more are heated after vacuum packaging, the higher the moisture content, the more drips ("t"
This not only reduces the appearance of the product, but also causes problems such as drips accumulating at the bottom of the bag when the bag is opened and the surface of the food taken out getting wet.

[Means for solving problems]

The present invention has been made to address the drawbacks of the vacuum packaging and heat sterilization method for food products, and it does not require vacuum packaging after heat sterilization, but instead uses ordinary packaging, that is, food is placed in a synthetic resin bag and kept under normal pressure. This provides a new packaging sterilization method by packaging the product in a hermetically sealed package.

That is, in the food packaging sterilization method of the present invention, food or food cooking ingredients are housed in a synthetic resin bag, a ventilation passage is provided at the upper edge of the bag, and the bag is heat-sealed at °C, so that the upper end of the ventilation passage is above the liquid level. Immerse and suspend it in the heated liquid so that it is in the upper position.
After sterilizing or sterilizing at the same time as cooking by heat treatment at a predetermined temperature and for a predetermined time, the air passage is heat-sealed, and after the heat treatment, inert gas or sterile air is injected through the air passage, and the necessary The bag is characterized in that the surplus liquid in the bag is discharged and removed from the air passageway before and after the injection, and the air passageway is heat-sealed.

A wide variety of foods can be used as foods or food preparation ingredients. The synthetic resin bag may be one commonly used for packaging sterilization, such as nylon or polyethylene. Water is used as the heating liquid until the heating temperature reaches about 95°C.
If the temperature approaches 100℃, boiling will occur, making it difficult to use. Therefore, when the heating temperature exceeds 95°C, a liquid with a boiling point higher than water is used. For example, salt water, acetic acid water, sugar water, etc. can be used, but depending on the concentration, 140 to 1
Q7 It is preferable to use an aqueous calcium chloride solution that can be heated up to 50°C.

The inert gas injected during the process includes nitrogen gas, carbon dioxide gas, etc.

Next, to describe a specific example of the implementation procedure of the present invention, as shown in FIG. ventilation passage (4)
() - (heat-sealing prevention material).The platform on which this ventilation passage (4) is to be installed may be used, for example, as shown in Fig. If a heat-resistant piece (4') cut into a rectangular shape (4') made of fluororesin, for example, is inserted as a seal prevention material inside the position and heat-sealed, that part will escape the seal and open the air passage. Using the tape (4') as a guide, insert a heat-resistant synthetic resin pipe, such as a commercially available STD D-, into that part and connect it to the C ventilation path (4). (εj), (6) is a round bar (7), <8
).

In this way, the bag (1) containing the food or food cooking raw material (2) is placed, for example, in the upper and lower portions of each of the three bags (5) and (6).
The round rods (7) and (8) are passed through the metal frame (9) as shown in FIG. Immerse the liquid so that the upper end of the ventilation passage (4) is positioned above the liquid level. Since this heated liquid (10) is previously maintained at a humidity suitable for heating and sterilizing each food or heating and sterilizing at the same time as cooking, the heating liquid (10) is heated and sterilized for a predetermined period of time in that state or at the same time as cooking. When heat treatment is performed by setting the heating temperature to less than 100°C, the air inside the synthetic resin bag (1) is pushed out through the ventilation path (4) by the pressure of the heated liquid (10), and the food (2) is heated. (1) are in close contact with each other, resulting in a state as shown in Figure 4, and heat is transferred from the heated liquid (1o) to the food (2) through the bag (1) by heat conduction, and the food (2) is efficiently heated. Heat sterilization or heat sterilization is done at the same time as cooking.

After being heat-treated for a predetermined period of time, the bag (1) is placed in a sterilization tank (11).
), the air passage (
Inject inert gas or sterile air from 4), return it to the state of the Jintsu packaging, and remove the gas passage (4).
), or heat-seal the lower part of the upper edge (3) again and cut off the original sealed part (afterwards, cool it to finish packaging sterilization. Depending on the type of food or food preparation raw material, excess liquid may accumulate in the bag (1) during heat treatment, but in this case, before or after injecting the inert gas or sterile air, Turn the bag (1) upside down and remove the liquid from the ventilation path (4).

In addition, when the heating temperature is set to 100°C or higher and heat treatment is performed, the remaining air in the bag (1) is heated to 100°C or higher, expands in volume, and is discharged from the ventilation path (4).
) will not have the shape shown in Figure 4, but if the bag (1) is pulled up from the sterilization tank (11) after the heat treatment and simultaneously heat-sealed and cooled, the bag ( 1
) The remaining air inside the package contracts, making it possible to create a shape similar to vacuum packaging. Therefore, in this case, there is no need to inject an inert gas or the like.

A3, the above is a synthetic resin bag (1) containing food (2).
We have given an example of heating three bags at the same time, but it is also possible to increase the number of bags to be treated and place the metal frame (9) in succession in the sterilization tank (11), thereby processing the amount of bags through continuous sterilization. .

(Example〕 The present invention will be described in detail below with reference to Examples.

Example 1 (Grilled hamburger steak) Add minced meat, onions, bread, milk, and beaten eggs, mix well, and brown in a heavy frying pan using a small amount of cooking oil to make one grilled hamburger steak. year,
This was placed in a synthetic resin bag, heat-sealed with a ventilation passage provided at its upper edge as described above, and then suspended and fixed on a metal frame.
It was placed in a sterilization tank filled with heated water at a temperature of 95°C, and sterilized by heating at that temperature for 20 minutes under normal pressure. The bag was then pulled out of the sterilization tank, nitrogen gas was injected through the air passage, and the air passage was cooled by heat sealing.

This wrapped and sterilized grilled hamburger must be refrigerated (0 to 10 degrees Celsius).
) Through distribution, it has been possible to retain the delicious flavor for 451 years.This grilled hamburger steak was well-cooked, so there was no liquid buildup inside the bag.

and Example 2 (grilled chikuwa) Four pieces of Yakigirakuwa 1459 produced by a conventional method were each placed in a synthetic resin bag and heat-sealed with ventilation channels, then hung and fixed on a metal frame. Fill with 90℃ heated water! ,
:Put in a sterilization tank kl and sterilize by heating at normal pressure at the same temperature for 15 minutes. The bag was then pulled out of the sterilization tank, nitrogen gas was supplied through the C vent passage, and the rear vent passage was heat sealed to cool the bag.

This packaged and sterilized grilled chikuwa uses synthetic preservatives (requires refrigeration).
It was possible to maintain a shelf life of 1:l. In addition, this roasted chikuwa is vacuum packed and sterilized by atmospheric pressure) 1.
Although it is not commercially available because it would be crushed and the appearance would be ruined, in this example, although it was compressed to some extent by water pressure, it was able to maintain its original shape due to the injection of nitrogen gas and the redundancy of the roasted chikuwa.

Example 3 (Boiled squid) 150 yen per fish! ? Insert a frozen squid from the body, pull out the legs, wash the carcass, boil for about 1 minute and 30 seconds in boiling water containing about 1% salt, cool, peel, and remove the bones.1 Approximately 70g of tails were weighed, and each of the two tails was placed in a synthetic resin bag with a ventilation passage and heat sealed, then suspended and fixed on a metal frame at 90°C.
Place it in a sterilization tank filled with heated water and heat it for 10 minutes at that temperature.
Sterilized by heating at normal pressure for minutes. Next, each bag was pulled up from the sterilization tank and nitrogen gas was injected through the ventilation channel. After the bags were boiled, the liquid juice leaked out and accumulated inside the bags, so the bags were turned upside down and about 25 g of liquid juice was poured through the ventilation path. Drain and remove, heat seal the vent and cool. This packaged and sterilized boiled squid is soft and has a rounded appearance, and requires refrigeration for up to 30 minutes.
It could be stored for 0 days. In addition, when the same raw material squid is sterilized under the same conditions as above, the squid becomes flat and the liquid juice that flows out runs inside the bag, completely reducing the product value! , :b became.

Example 4 (Ika-kun Ui) 100 pieces of cuttlefish sliced into rings were placed in a synthetic resin bag using a conventional method, and the powdered seasonings to be added to the sliced cuttlefish after smoking and drying were dissolved in an appropriate amount of water. 1. : Pour in the seasoning liquid (so that the film of the seasoning liquid becomes C' during the cooking phase, then install a ventilation passage and heat-seal it and hang it on the metal frame. The bag was placed in a sterilization tank swirled with heated water at 90°C, and sterilized by normal pressure heating at that temperature for 10 minutes.The heating conditions (20 minutes at 85°C are also acceptable.Then, the bag was pulled out of the sterilization tank and placed in the ventilation channel. After injecting nitrogen gas from the bag, the bag was turned upside down, the seasoning liquid was discharged and removed from the -C vent passage, the vent passage was heat-sealed, and the -C was cooled.

This packaged sterilized squid has a shelf life of up to 90 days without using synthetic preservatives, compared to conventional products that use synthetic preservatives and can only be stored at room temperature for 60 days. I was able to do that.

Moreover, by using the seasoning liquid, it is possible to prevent the liquid phase H from coming into close contact due to water pressure during heat sterilization.

Example 5 (Boiled spaghetti) Dried spaghetti 759 was placed in a synthetic resin bag, hot water 3509 was added to it, a ventilation path was created, and the bag was heat-sealed and suspended on a metal frame until the C1 boiling point was 100°C. A calcium chloride aqueous solution whose concentration was adjusted to the above temperature was heated to 100°C.
Heat it to
Sterilized by boiling under normal pressure for minutes. Due to the boiling of the hot water inside the bag, some water vapor was discharged from the ventilation passage. Next, the bag was pulled up from the sterilization tank and turned upside down, and 235 g of water remaining after the boiled spaghetti had absorbed water was discharged and removed from the air passage, and then nitrogen gas was injected through the air passage and the air passage was heat-sealed to cool the bag.

Conventionally, boiled spaghetti has the disadvantage that the flavor is spoiled due to the relatively long heating time due to the process of passing steam through it to further heat sterilize it and then charging it. At the same time, sterilization is carried out (j Nowo-C Special feature: You can obtain boiled spaghetti with a large amount without compromising the taste, and the shelf life can be extended by 601j.
I was able to hold it for a while.

Example 6 (Miso soup with wakame and tofu) Dissolve a small amount of Miso 1511 natural seasoning in 80g of water and put 95SJ into a synthetic resin bag, then add 309g of tofu and 5g of wakame to make ml 130s (- servings). After that, set a ventilation passage and heat-seal it by suspending it on a metal frame and place it in a sterilization tank filled with a calcium chloride aqueous solution heated to 100℃ and whose concentration has been adjusted so that the boiling point is 100℃ or higher. The food was then heated under normal pressure at that temperature for 20 minutes to sterilize the food at the same time as cooking. In this case, the air remaining in the bag was heated to 100° C., expanded in volume, and was discharged from the air passage, so the bag was pulled up from the sterilization tank and at the same time the air passage was heat-sealed to rapidly cool the bag. As a result, the air that remained in the bag and expanded in volume contracted, resulting in a vacuum packaged form of the adakashi liquid, which appeared to be packaging for miso soup with no residual air. Therefore, in this case, there is no need to inject nitrogen gas.

In this example, if the pre-made miso soup was packaged and sterilized, the flavor of the miso soup would be lost due to the heating time Δ-bar, so the miso soup was sterilized at the same time as cooking as in Example 5. This allows the miso soup to be eaten while still in the bag, with a rich flavor and aroma, and can be kept for up to a month if refrigerated.

Example 7 (Roasted pork) 3 slices of grilled pork cooked in a conventional manner in a synthetic resin bag 4
After filling with 0 and making a ventilation passage and heat-sealing it, I hung it on a metal frame and filled it with an aqueous calcium chloride solution whose concentration had been adjusted so that the temperature was 110°C or higher. It was placed in a sterilization tank and sterilized by normal pressure heating at temperature A for 15 minutes. Although there was water pressure from the outside, the residual air inside the bag expanded in volume and was violently discharged from the air passage.After sterilization, the bag was pulled out of the sterilization tank and the air passage was rapidly cooled by heat sealing. As a result, the volume of the air remaining in the bag expands and the IC air contracts, making it appear as if it had been vacuum packed. Therefore, in the case of C Example 6) ii
1, it is not necessary to inject nitrogen gas. This method takes into account the use of outside air after the heat seal is covered, and the F9 seal can easily be described as sterile.

In this example, the grilled pork obtained by packaging and sterilizing can maintain its expiration date for one year.

In addition, when comparing this example with the current retort sterilization method, 4
The sterilization method is to vacuum-pack roast pork slices in a synthetic resin bag, place them in a C retort, and sterilize them by heating.
The time it takes to inflate the stomach to ℃ and the time it takes to adjust the inside of the retort after sterilization, bag it, and take it out of the container are combined.
．． 1, about 30 minutes is required, so the heating time for roasted pork slices is about twice that of this example, and the roasted pork slices are overheated, resulting in lower taste and flavor than those obtained in this example. In addition, the retort sterilization method cannot perform continuous sterilization, but in the method of this example, by continuously feeding the metal frame in which the grilled pork is suspended and fixed into the sterilization tank, continuous sterilization by heating at normal pressure is possible. It is advantageous for

[Effects of the Invention] As described above, the present invention makes it possible to improve the shelf life of foods in ordinary packaging by performing normal pressure heat sterilization using water pressure.

[Brief explanation of the drawing]

The drawings are detailed explanatory diagrams of the present invention. Figure 1 (A) is a partially cutaway side view showing a state in which food is placed in a synthetic resin bag and a ventilation path is provided, and Figure 1 (B) is a side view of the upper edge of the bag. Top view of the section, Figure 2 (
B) is one L that explains how to provide ventilation channels in synthetic resin bags.
A front view of the edge part, FIG. 3 (D) is a top view, FIG. 3 is a partially cutaway side view showing the synthetic resin bag containing food immersed in the sterilization tank, and FIG. 4 is the sterilization tank. FIG. 3 is a side view showing a state in which the synthetic resin bag is brought into close contact with the food inside due to hydraulic pressure. K...Synthetic resin bag, 2...Food, 3...Top edge, 4...Air passage, 5, 6...Reception, 7, 8...Round bar, 9... Gold frame, 10...#Il thermal liquid, 11...
・Sterilization tank Figure 1 1-1 Figure 3 Figure 2 Figure 4

Claims (5)

[Claims] (1) Food or food cooking ingredients are housed in a synthetic resin bag, heat-sealed with a ventilation passage provided at the upper edge, and heated with the upper end of the ventilation passage positioned above the liquid level. A method for packaging and sterilizing food, which comprises suspending food by immersing it in a liquid, heat-treating it at a predetermined temperature for a predetermined time to sterilize it or sterilize it simultaneously with cooking, and then heat-sealing the air passage. (2) The food packaging sterilization method according to claim (1), wherein the heating liquid is an aqueous calcium chloride solution and the heating temperature is 100°C or higher. (3) Food or food cooking ingredients are housed in a synthetic resin bag, heat-sealed with a ventilation passage provided at the upper edge, and heated with the upper end of the ventilation passage positioned above the liquid level. After being immersed and suspended in a liquid and heat-treated at a predetermined temperature and for a predetermined time to sterilize it or sterilize it at the same time as cooking, inert gas or sterile air is injected through the ventilation passage, and if necessary, before and after the injection. A method for packaging and sterilizing food products, which comprises draining and removing excess liquid from the bag through the air passage, and heat-sealing the air passage. (4) The food packaging sterilization method according to claim (3), wherein the heating liquid is either water or a calcium chloride aqueous solution, and the heating humidity is 85 to 100°C. (5) Claim (3) or (4), wherein the inert gas is either nitrogen gas or carbon dioxide gas.
Food packaging sterilization method described in Section 1.