JPS6335496B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for vacuum packaging food products under sterile conditions.

(Prior Art) The method of filling food products into a packaging bag, applying a vacuum to the inside of the bag and the food products, and then sealing the opening of the bag is not enough to avoid the possibility of adhesion to the inner surface of the bag and the food products. Since it is not possible to eliminate all the germs inside the bag, it is necessary to heat the food at high temperatures from outside the bag in order to kill the germs. In order to achieve such a sterilization effect, the bag must be submerged in boiling water at approximately 80°C for approximately 40 minutes, which is extremely inefficient and requires a large amount of thermal energy for sterilization.

Conventionally, foods that have been boiled at high temperatures are filled into packaging bags while still hot, and then the bags are pressurized from the outside to remove the air inside and the bag mouth is sealed, or the bags are filled inside the packaging bags. A sterilization packaging method is used in which food products are subjected to high-temperature heat treatment from the outside of the bag, and then the bag is pressurized to expel air inside the bag and the bag opening is sealed.

(Problems to be solved by the invention, etc.) However, with the above method, it is not possible to eliminate the air between the food products and the air contained in the food products. There was a drawback that the air remained as bubbles.

In view of the above points, it is an object of the present invention to provide a method for efficiently producing sterilized packaged products in which no air bubbles remain in the bag, and using less heat energy for sterilization.

(Means for Solving the Problems) In order to achieve the above-mentioned object, the present invention includes a step of filling a bag with a workpiece that has been heat-treated at a high temperature while it is still hot, and sealing the mouth of the bag. , a standby step of waiting for the temperature of the material to be processed in the bag to decrease, a step of resealing the mouth of the bag, and a step of transferring the bag to a pressure-resistant airtight container, and removing the inside of the bag and the covered material by vacuum action. The process is performed by a step of deaerating the air contained in the processed material from the unsealed part, and a step of resealing the unsealed part.

(Example) Hereinafter, an example of the present invention will be described based on the drawings.

The method illustrated in the example is carried out in the order of the arrows, which uses four main devices. That is, the first device is generally called a bagging and packaging machine A. The bag filling and packaging machine A has a large number of sets of one-to-one clips installed at equal intervals on an endless chain, and after each set of clips holds both sides of the bag, each bag is moved through the rotation of the endless chain. Perform the following actions while moving intermittently. That is, as shown in the drawing, bag 1 is a
The clip is caught at one point. The bag 1 is transported to position a2 and opened there. The opening action of the bag is performed by narrowing the distance between a pair of left and right clips that catch both sides of the mouth edge of the bag. The bag opened as described above is transported to the position a3, where the heated object 2 such as processed food is filled into the bag. The object 2 to be processed is previously boiled at a high temperature and is filled into a bag while still at a high temperature. Then, the bag is immediately transported to position a4, and at this position, the opening of the bag is pressed between a pair of hot plates 3 and 4, and the opening of the bag is welded and sealed. In this case, in order to reduce the amount of air remaining in the bag as much as possible, it is desirable to lightly compress the bag with a sponge such as urethane foam from the front and back of the bag immediately before sealing. This prevents the bag from bursting due to expansion of residual air.
As a result of the above, the bacteria in the bag are killed by the heat retained in the object to be treated 2. When the above packaging is completed, it is necessary to wait until the material to be processed in the bag becomes cold in order to move the bag to the next process. Although the objects to be processed may be naturally cooled, it is more efficient to use the cooling device C if possible, and the quality of the objects to be packaged is less affected. The cooling device C described above can be of various types, such as an air-cooled type or a water-cooled type.

In the bag filling and packaging machine A described above, if the temperature of the processed material 2 filled in the bag is not sufficient for sterilization, the bag is placed in the cooling device C.
Before transferring the bag to heating device B, the object to be processed is reheated. Here, heat is applied to the object to be treated from outside the bag for sterilization, but in this case, the center of the object is already hot from the previous primary heat treatment, so a short heating action is required. The bactericidal effect increases.

After the packaged items in the bag are kept on standby until they become cold as described above, the bag is transferred to the vacuum packaging machine D. In the vacuum packaging machine D, the bag is placed in a pressure-resistant airtight container. The closed container is transported endlessly by an endless chain.
Then, at position D1, the knife 5 is thrust into the mouth of the bag to reseal the mouth of the bag. If you do not wish to use the cutter 5, you may forcefully pull the line seal portion 6 in the front-back direction to reseal that portion. Next, when the air in the airtight container containing the bag is removed near position D2, the air in the bag is also evacuated from the resealing port 7. In this case, since air flows from the inside of the bag to the outside at the resealing port 7, it is possible to prevent bacteria from entering the bag from the resealing port 7. Even if some bacteria enter the bag through the resealing opening 7, it is said that less than 100 bacteria per cubic meter will not have the ability to multiply. After that, when the pressure inside the sealed container reaches a vacuum value, the presence of bacteria around the bag disappears, so a pair of hot plates 8,
9, apply pressure, weld, and reseal.

(Effects) Food is filled into a bag while it is still hot, and the bag is sealed tightly to exert a sterilizing effect due to the heat retained in the food.The conventional method also uses the heat-expanded air to contract as it cools, thereby making the bag adhere to the food. In the retort packaging method, the air contained inside the food comes out of the food over time and collects in a part of the sealed bag to form air bubbles, so conventional retort products hide the air bubbles. However, in the present invention, a bag filled with hot food is once completely sealed, and after the food has cooled, the bag is resealed to remove the air inside the bag. is degassed to a vacuum state in a pressure-resistant sealed container and then resealed. Since the vacuum is applied using a pressure-resistant sealed container, a vacuum of 760 mmHg or a value close to it is applied to the processed material. The air contained in the food can be forcibly removed by a vacuum of 760mmHg or close to it, and the air will not be forced out of the food after the bag is sealed. Therefore, since air bubbles are not formed in the sealed bag, it is possible to use a colorless and transparent bag, and the unique freshness and beauty of the food can be emphasized through the bag, which has the effect of improving marketability. Since the opening of the bag is completely sealed in the previous step, it is possible to prevent air containing bacteria from entering the bag during the standby process of waiting for the temperature of the food inside the bag to drop. It has the advantage of being able to handle efficiently in automated packaging, such as being able to turn it upside down.Furthermore, the food in the sealed bag is sufficiently cooled during the standby process, and then it is resealed to remove air. , the water contained in food is less likely to boil,
A vacuum of 760 mmHg or close to it can be applied, making it possible to absorb the air in food for a short period of time, making it possible to reduce thermal energy costs for sterilization, take advantage of self-sterilization ability, and create highly marketable vacuum packaging products. It has the effect of efficiently obtaining

[Brief explanation of the drawing]

The drawing illustrates the sequence of the method according to the invention according to the arrows. A... Bag filling and packaging machine, 1... Bag, 2... Processed object, 3, 4... Hot plate, B... Heating device, C... Cooling device, D... Vacuum packaging machine, 5... Knives, 6...
Line seal, 7... Reopening port, 8, 9... Hot plate.

Claims (1)

[Claims] 1. A step of filling a bag with a heat-treated object that has been heat-treated at a high temperature and sealing the mouth of the bag, and reducing the temperature of the object in the bag. a waiting step, a step of resealing the opening of the bag, and a step of transferring the bag to a pressure-resistant airtight container and removing the air contained in the bag and the material to be processed by vacuum action from the unsealed part. A method for vacuum packaging foods, which comprises the steps of further degassing and resealing the opened portion. 2. A step of filling a bag with a heat-treated object at a high temperature while it is still hot, and sealing the opening of the bag; a step of reheating the object from outside the bag; a standby step of waiting for the temperature of the object to be processed to decrease; a step of resealing the mouth of the bag; and a step of transferring the bag into a pressure-resistant airtight container and applying vacuum to the inside of the bag and the object to be processed. A method for vacuum packaging foods, which comprises the steps of: evacuating the air contained in the unsealed part; and resealing the unsealed part.