JPS62235029A - Sterilization packaging method for 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] <Industrial Application Field> The present invention is applicable to, for example, marine delicacies such as nostalgic oysters, sardines, and sardines, processed meat products such as ham and sorceno, kamapoko, Many bacteria, yeast,
This is a sterilization packaging method for foods that contain mold, which can lead to the proliferation of M bacteria, which can easily cause spoilage and deterioration, leading to a decrease in shelf life. Specifically, it is a food preservative and freshness preservation agent that has strong bactericidal and antibacterial effects against microorganisms as mentioned above, has little negative impact on the flavor of food, and is harmless to the human body. Alcohol (ethyl alcohol, hereinafter the same) traditionally used as an agent
Alternatively, the present invention relates to an improvement in a method for sterilizing food packaging using an alcoholic preparation containing alcohol as a main component.

Conventional technologies and their problems〉 The bactericidal and antibacterial effects of alcohol decrease if the concentration is too high or too low; in general, the bactericidal power tends to be stronger at a concentration of 40 to 80%. It is well known. However, if a large amount of alcohol is used to strengthen the bactericidal power and improve preservability, it becomes impossible to sterilize using only conventional methods of applying alcohol, such as dipping or spraying. In the case of this method, since the applied alcohol cannot be sufficiently volatilized, the remaining alcohol produces an unpleasant alcohol odor and an unpleasant taste when sterilized food is eaten. It was. Therefore, when carrying out a sterilization method using only conventional alcohol application methods, it is necessary to take the next best option of using a small amount of alcohol in order to avoid the residual alcohol odor, etc. Currently, there is a strong need for improvement in this aspect, as it does not have a bactericidal effect and has poor food preservation. By the way, the conventional method of sterilizing food using alcohol is C.
) As disclosed in Japanese Unexamined Patent Application Publication No. 59-156274, it is known that 0.8 to 1.
A method has been proposed in which a small amount of alcohol, such as 5%, is added and the food is sterilized by normal pressure boiling after being packaged in a bag, but with this method, the sterilization effect of alcohol on food cannot be expected. First, boiling after bagging is the main sterilizing effect, and the high temperature caused by boiling makes the food acidic and loses its flavor.

In view of this situation, the present invention actively employs a method that uses a large amount of alcohol to exert a strong bactericidal and antibacterial effect. ) and to propose a method for sterilizing food packaging that minimizes deterioration in flavor due to food acidification.

Means for Solving the Problems> In order to achieve the above object, the food sterilization packaging method according to the present invention provides a method for sterilizing food packaging, in which alcohol or alcohol-based 7-leaf alcohol is added to the entire surface of the food. After applying the preparation, heating the food to a temperature below the boiling point of the alcohol or alcohol preparation while placing the food in an open package or a package with an opening at least in part;
Next! +￥1 By reducing the pressure within the container, most of the alcohol or alcohol preparation applied to the food is evaporated by the evaporator m due to the reduced pressure action and the latent heat of the food itself, and then the opening of the package is sealed. There is a patent that features this.

In the case of the method of the present invention having such characteristics, by adding a large amount of alcohol or an alcohol product q whose main component is alcohol to the food to be packaged, the strong sterilizing power of alcohol can be exerted. Reduces initial bacterial infection.

Next, it is placed in a package with an opening and subjected to low-temperature heat treatment to strengthen the heat sterilization effect and the sterilization effect of alcohol, followed by vacuum treatment in an airtight container to lower the boiling point of the alcohol. To promote volatilization of the food itself, and to efficiently volatilize alcohol or an alcohol preparation applied to the food by the mathematical action of alcohol due to the latent heat imparted to the food itself, and remove most of the alcohol content outside the packaging. By sealing the opening of the package after this alcohol removal action, a food product can be obtained in which the residual alcohol content is sufficient for bacteriostatic control and odor is not a problem, and the package is sealed.

Therefore, the sterilization effect on food is achieved by heating the food while it is inside the package, so the sterilization effect due to external heating is combined with the sterilization effect due to alcohol, and both are more effective than when sterilized alone. In addition to exhibiting extremely strong sterilizing power, by heating food, the heat that sterilizes is used not only for sterilization, but also as heating heat that raises the temperature of the food itself. The latent heat imparted to the food is used to accelerate the volatilization of the alcohol content during the alcohol removal action in the vacuum container. Therefore, even if a large amount of alcohol is used, it is possible to easily obtain an fflfff food that does not give off an alcohol odor and has extremely low residual alfur.

<Example> (First Example) Hereinafter, an example of the method of the present invention applied to the sterilization packaging treatment of mushrooms, which are one of the seafood delicacies, will be described.

After applying alcohol-soluble HGg (1% alcohol 1:54%) to a 70H Noshika by spraying, an opening is formed at the center of one edge of the Noshika (1) as shown in Figure 3. (28) for polyethylene, polyester, etc. N! ! When placed inside the flexible packaging (2),
As schematically shown in FIG. 2, the conveyor (3A) is installed in the heating booth (3), which has a conveyor (3A) at the bottom and quartz tube lamps (3B) arranged in parallel at the top. ^
), the alcohol is heated for 3 minutes by radiant heat emitted from the quartz tube lamps (3B) arranged at intervals (L) Wj near the entrance of the booth (3). The food is heated to a surface temperature below the boiling point (78°3°C), specifically 45°C, and the food is placed at a sparse distance (L) on the exit side of the booth (3). Heat retention was continued for 10 minutes at a surface heating temperature of 45°C using radiant heat emitted from the quartz tube lamp (3B).

This combines the sterilization effect of alcohol with the heat sterilization effect of heating the food to increase its temperature.At the same time, the latent heat imparted to the food is generated by heating the food to external temperature. This strongly promotes the evaporation and transpiration of alcohol during reduced pressure treatment. Next, the packaged squid (1) taken out from the booth (3) is placed in a vacuum container (4), which is a closed container equipped with a vacuum pump (48), while keeping it warm. 4＾)Make 9! By letting J+ and reducing the pressure,
In addition to lowering the boiling point of alcohol and making it easier for the alcohol to evaporate, as mentioned above, the ability to evaporate and dissipate the alcohol content due to the latent heat imparted to the food itself is effectively used to efficiently remove Furfur that has been applied to the food. After evaporation and evaporation, inert gas or sterile air is fed into the reduced pressure container (4) to achieve normal pressure, the food is taken out, and the opening (2^) of the package (2) is sealed with heat sealing means or high frequency sealing. Hermetically sealing is performed using an appropriate sealer (5) such as ultrasonic sealing means or ultrasonic sealing means.

(Second Example) Similarly to the above example, 70 g of wild squid (1) was coated with 6 g of an alcohol solution with an alcohol concentration of 54% by spraying and placed in an open package (2). Put it into the sonic heating v device (not shown) 1. $i! By applying sound waves, as in the case of the first 'yl example, 4
The temperature is raised to 5℃, and after that, while the squid is kept at the elevated temperature, a vacuum packaging machine (not shown), which is a type of airtight container, is used.
As in the case of the rjS1 example, the alcohol boiling point is lowered by the reduced pressure and the latent heat of the food itself is used to make the food (sea squid) t! 11 Most of the highly concentrated alcohol that has arrived is removed by volatilization, and then,
In the vacuum packaging machine, the opening (2) of the frontage packaging (2) is in a vacuum state after most of the alcohol has been removed.
^) is sealed by the above-mentioned appropriate sealing means, and then the inside of the vacuum packaging machine is brought to normal pressure and the sealed package is taken out. can also be implemented.

The fun squid, squid, squid, saki squid, golden squid, and salmon flakes that were sterilized and packaged using the method shown in the first example above were classified into three categories: the method of the present invention, alcohol sterilization only, and no alcohol sterilization (control). The number of each general viable bacteria was measured.

For example, if we take the squid described in the tjS1 example above, when the squid was sterilized with alcohol (without alcohol sterilization), 40,000 bacteria were detected per squid; If only is applied and sterilized with a spray, 8
However, according to the method of the present invention, the number of bacteria was reduced to 0.00.
Furthermore, only about half the number of bacteria, 460, was detected.

Such an excellent sterilizing effect could only be obtained by the synergistic and efficient sterilizing effect of heating in addition to the sterilizing effect of alcohol.

Similar excellent bactericidal effects were obtained for other squid, sakiika, golden sakiika, and salmon 7 lake.

The results are shown in the table below.

The alcohol concentration was 54%, the food surface heating temperature was 15°C, the heating time was 13 minutes, and the alcohol concentration was 54%.

For example, in the case of non-heated foods such as salted vegetables and uncured ham, the heating temperature referred to in the present invention is within the range of 35°C or lower and about 25°C, at which the surface temperature is less likely to cause thermal denaturation of proteins. It is best to keep it to .

In addition, the alcohol preparation referred to in the present invention refers to fermented ethanol, organic acid (malic acid), glycine, glycerin fatty acid ester, sodium acetate, Rohn-Ruvit liquid, and other various antibacterial agents, instead of using alcohol alone. Refers to alcoholic preparations containing active ingredients. For example, the product name Apulcor 100 manufactured by Fuso Chemical Industry Co., Ltd. Aprecor 300 or the like may also be used.

Although the above-described embodiments are considered to be the most suitable embodiments of the present invention, the present invention is not limited to these embodiments. The present invention has the effects of the present invention and can be implemented by appropriately modifying it.

That is, the heating means for heating the food used in the present invention may be a means using conductive heat in addition to the radiant heat and ultrasonic heating shown in the embodiments.

Furthermore, the heating booth does not need to be equipped with a conveyor device as shown in the first embodiment, and may be a box-shaped one; Bye. In addition, in the above embodiment, the heating external temperature booth and the decompression booth were shown as separate units, but these two booths do not necessarily need to be separate units, and the heating booth may be a closed type. It may also be used as a vacuum container by attaching a pressure reduction device, or a heating device may be provided inside the pressure reduction container/vacuum packaging device.

By doing this, by performing the depressurization operation after heating the food, it is not only possible to omit the means of transferring the food from the external heating booth to the depressurization booth, but also to make the latent heat of the food more effective. It can be used for. The heating temperature for foods that easily cause protein denaturation is as described above. Furthermore, as a means of applying alcohol to food, in addition to the spray-up method shown in the examples, common methods include dipping it in an alcohol solution, applying alcohol with a brush, etc. Appropriate measures should be taken.

<Effects of the Invention> As is clear from the detailed description above, the method of the present invention uses a large amount of alcohol or an alcohol preparation containing alcohol as a main component to exert a strong bactericidal and antibacterial effect. In addition, by heating the food externally while alcohol is applied to the food, the heat sterilization effect, which is different from that of alcohol, acts synergistically to significantly increase the sterilization effect, and at the same time, the heat sterilization effect also increases the sterilization effect. By raising the temperature of food and effectively utilizing the latent heat generated by the temperature rise of the food,
At the same time, the effect of the alcohol boiling point caused by the reduced pressure treatment effectively and strongly promotes the evaporation and evaporation of the applied alcohol, thereby volatilizing most of the alcohol components outside of the packaging, eliminating the unpleasant taste caused by the alcohol odor. This made it possible to obtain packaged foods without the denatured taste caused by alcohol.

[Brief explanation of drawings]

FIG. 1 is a process diagram, FIG. 2 is a schematic diagram, and FIG. 3 is a perspective view of the packaging. (1) Squid (an example of food), (2) packaging, (3
) is a heating booth, (4) is a closed 17'I container, and (5) is a sealer. Figure 1 Figure 2 Figure 3 (1″ yen) Procedural amendment June 1988 260

Claims (12)

[Claims] (1) After applying alcohol or an alcohol preparation containing alcohol as a main component to the entire surface of the food, place the food in an open package or a package with at least a portion of an opening. By heating the alcohol or alcohol preparation to a temperature below the boiling point and then reducing the pressure in a sealed container, most of the alcohol or alcohol preparation applied to the food is removed by the reduced pressure and the evaporation effect due to the latent heat of the food itself. A method for sterilizing food packaging, comprising volatilizing the food and then sealing the opening of the package. (2) The method for sterilizing food packaging according to claim (1), wherein the means for applying the alcohol or alcohol preparation is a spray. (3) The method for sterilizing food packaging according to claim (1), wherein the means for applying the alcohol or alcohol preparation is immersion. (4) The method for sterilizing food packaging according to claim (1), wherein the means for applying the alcohol or alcohol preparation is brushing. (5) The food sterilization packaging method according to claim (1), wherein the heating temperature raising means is a means that utilizes radiant heat. (6) The food sterilization packaging method according to claim (1), wherein the heating temperature raising means is a means that utilizes conductive heat. (7) The food sterilization packaging method according to claim (1), wherein the heating temperature raising means utilizes ultrasonic waves. (8) The food sterilization packaging method according to claim (1), wherein the heating temperature raising means is accompanied by a heat retention means. (9) The food sterilization packaging method according to claim (8), wherein both the heating temperature raising means and the heat retention means utilize radiant heat. (10) The food sterilization packaging method according to claim (8), wherein both the heating temperature raising means and the heat retention means utilize conductive heat. (11) The food sterilization packaging method according to claim (1), wherein the airtight container is a vacuum airtight container. (12) The food sterilization packaging method according to claim (1), wherein the airtight container is a vacuum packaging device.