JPS6339567A - Air-tight packaging of food - Google Patents

Abstract

PURPOSE:To enable sure immersion of a bag in a hot liquid and sure thermal sterilization and deaeration of the content, by putting a food, etc., in a bag having an aeration channel and dipping the bag in a hot liquid holding the upper and lower edges of the bag with a frame. CONSTITUTION:A food 2 is put into a bag 1 made of a material having excellent gas-barrierness and heat-conductivity and the edge 3 of the bag is heat-sealed leaving an aeration channel 4 at the upper opening edge 3. The sealed bag 1 is held with frames 7, 8 at the upper and lower edges and dipped in a hot liquid to enable the sterilization of the food with the heat of the hot oil and the deaeration with the pressure of the liquid.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention protects various foods or food preparation materials, such as processed meat products, smoked products, processed seafood products, noodle soups, and soup stock, and protects them from In order to maintain the quality of food in a stable and hygienic manner until it is consumed, deterioration due to chemical changes such as discoloration due to chemical effects such as oxygen and light, oxidation of fats and oils, and changes in flavor, as well as dissipation of Hakusan water in food. V! Jr! ! This is a method to prevent deterioration due to biological changes, such as deterioration due to chemical changes, as well as deterioration due to biological changes such as fermentation, spoilage, etc., of carbohydrates and proteins in food ingredients being degenerated mainly by microorganisms such as bacteria, mold, and yeast. Rather than using methods that limit the number of fruit foods, such as methods for improving the food itself, such as sugar storage, pickling, and adding alcohol and spices, remarkable technological advances have been made in recent years, and they are now being put to good use. This invention relates to a hermetically sealed packaging method for food that makes full use of food processing technology and packaging technology.

Prior Art> Vacuum packaging is a method that has been generally known in the past, in which food or food preparation materials are placed in a bag, deaerated, hermetically sealed, and heat sterilized as a means of preservation. After storing and deaerating the food using a container and sealing it, the food can be subjected to pressure heat treatment using a retort, normal pressure heat treatment using hot water, or high frequency. There is a method of heat treatment.

<The bottleneck to be solved by the invention> However, in the case of the above-mentioned conventional methods, there were the following deficiencies in packaging foods due to the adoption of vacuum packaging means.

(1) Vacuum packaging is generally carried out at a vacuum level of 15 to 20 ml II Hg for the purpose of suppressing bacterial growth and preserving the food. As a result, the packaged food itself becomes uneven and loses its original softness, resulting in a drastic reduction in commercial value.

(2) Foods with hollow shapes such as bamboo rings or round shapes, or foods with large and small holes inside such as bread, aburaage, and ganmodoki are likely to be crushed easily, and soft foods such as boiled beans and tofu When it comes to shellfish foods, the shape loses its shape, and as in (1), the product value is significantly reduced.

(3) Foods with a high moisture content, such as boiled squid, may drip a lot when heated after vacuum packaging, which not only deteriorates the appearance, but also causes drips to accumulate at the bottom of the bag when opened, or on the surface of the food. There are some drawbacks, such as getting wet and sticky.

Means for Solving the Problems> In view of the above-mentioned circumstances, an object of the present invention is to propose a hermetically sealed packaging method for foods that can effectively and stably perform deaeration and heat treatment under normal pressure. have

In order to achieve the above object, the food hermetically sealed packaging method according to the present invention uses a material having excellent gas permeability and heat conductivity, in which the food or food preparation material is housed with a ventilation passage formed in at least a portion thereof. A method for sealing and packaging food products, in which a bag made of plastic is immersed in a heated liquid for a predetermined period of time with the air passageway located outside the liquid, subjected to a prescribed heat treatment, and then the air passageway is sealed, the method comprising: When the bag is immersed in the heated liquid, the bag is immersed while being supported by a frame that can maintain the dimension between two positions near both ends in the vertical direction constant or substantially constant. It is something.

Foods or food preparation materials include processed meat products, tffi
This includes various items such as 5-item products, processed marine products, noodles, and soups, as well as items that are pre-cooked (heated, boiled, dried, etc.) before packaging, and items that are heated and cooked after packaging.

Packaging bags include polyethylene, polyamide (nylon), polypropylene, polyvinyl chloride, polystyrene,
In addition to individual plastic films with excellent gas permeability, heat resistance, and heat conductivity, such as polyester, polycarbonate, ethylene vinyl alcohol copolymer, ethylene vinyl acetate copolymer, ionomer, and polyvinylidene chloride, we also use two types of plastics. In combination, plastic composite films have improved properties that are insufficient with individual plastic films, and are also added to improve packaging suitability and heat resistance, such as better sealing, oxygen and bacteria barrier properties, and sanitary properties. A laminate material made by laminating two or more layers of NAC film and metal foil such as aluminum foil can be considered.

Water is used as the heating liquid until the required heating temperature reaches about 95°C, but water becomes more boiling when the temperature reaches 95°C or higher, so if the required heating temperature is 95°C or higher, use salt water, for example. , acetic acid water, sugar water, etc. may be used. First, it is preferable to use an aqueous calcium chloride solution that can be heated to 140 to 150° C. by adjusting the concentration.

Next, the procedure for carrying out the method of the present invention will be described as shown in Figure 1 (a) (
As shown in b), food or food cooking materials (2) are first placed in a bag (1) made of a material such as the upper part that has excellent gas permeability, heat resistance, and heat conductivity, and then A ventilation path (4) is provided at the upper opening edge (3), and the other parts are heat sealed. This ventilation path (4) is, for example, shown in Fig. 2 (A) (
As shown in b), before sealing, place the bag (1) inside the upper opening I & part (3) in the width direction, at the center, or at approximately the center position.
For example, after heat-sealing a tape piece (4°) made by cutting a heat-resistant resin adhesive tape such as fluoride street punishment into a rectangular shape and inserting it as a seal prevention material, the tape piece (4°)
It is formed by inserting a heat-resistant synthetic pipe (for example, a straw made of polypropylene) into that part, using the air passage (4) as an id. Ha! Two upper and lower rod members (7) and (8) that can be inserted into the holes (5) and (6) formed at both upper and lower end edges of (1), and these two upper and lower rod members (7), (8
) are fixedly connected to each other so as to maintain the same distance as the upper and lower holes (5), (6) of the bag (1) or slightly smaller than the vertical frames (12), (12). A frame body, by supporting the bag (1), the bag (1)
It is possible to maintain the dimension between two positions near both ends in the vertical direction constant or approximately constant, and the bag (1) can be maintained in a substantially tensioned posture.

In this way, the food or food preparation material (2) is accommodated *(
1) are suspended and fixed to the frame (9) as shown in Fig. F53 above, and the bags (1) are ventilated in a tank (11) filled with heated liquid (10). Road (4)
Immerse it so that the top end is above the liquid level. This heated liquid (10) is previously maintained at a temperature suitable for heat sterilization of food or heat sterilization at the same time as cooking.
By maintaining the above-mentioned immersion state for a predetermined period of time, heat sterilization or heat sterilization is performed simultaneously with cooking. Heating temperature 10
When performing heat treatment at a temperature lower than 0°C, the pressure of the heated liquid (10) causes the air in the bag (1) to flow through the ventilation path (4).
The bag (1) is pushed out (electrophilic action), and the bag (1) comes into close contact with the food (2), resulting in the state shown in Figure 4, and the heated liquid (10)
Heat is transferred from the food to the food (2) via tj2(1) by heat conduction, and the food (2) is efficiently sterilized by heating or simultaneously heated and sterilized at the same time as cooking.

After heating the bag (1) for a predetermined period of time, when the bag (1) is pulled up from the tank (11), 1. ! (1) has a shape that looks like it has been freshly packaged under reduced pressure as described above, so inert gas or sterile air is injected through the ventilation path (4) to return it to the normal packaging condition, and the straw is removed. Remove it and heat seal the ventilation passage (4) completely, or heat seal it again across the entire width just below the upper end opening I & part (3) and cut off the original sealed part, then cool it. to finish packaging sterilization. In addition, depending on the type of food or food cooking raw material, excess liquid may accumulate in the bag (1) due to heat treatment, but in this case, before or after injecting the inert gas or sterile air, ! (1) upside down and the ventilation channel (
4) Drain and remove the liquid juice.

In addition, when heat treatment is performed by setting the heating temperature to 100'C or higher, 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).
Although the shape of the bag (1) will not be as shown in Figure 4, if the bag (1) is pulled up from the tank (11) after the heat treatment, and at the same time the air passage (4) is heat-sealed and cooled, the bag ( 1)
Since the remaining air inside contracts, it can be shaped like a vacuum package. Therefore, in this case, there is no need for inert injection.

In the above, an example was given in which three bags (1) containing food (2) are batch-heat-treated at the same time, but the frame (9) is continuously heated in a tank ( 11
) If we find a way to immerse it in water, it is possible to process it in large quantities.

<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 thick 7-inch frying pan using a small amount of cooking oil to make grilled hamburger steaks weighing 120 g each. ,
This was placed in a bag, heat-sealed with a ventilation path provided at the upper opening edge as described above, and then hung and fixed on the frame, placed in a tank filled with heated water at a temperature of 95°C, and heated at that temperature. 2
It was heated at normal pressure for 0 minutes to make it electrophilic and sterilize it. The bag was then lifted from the tank, nitrogen gas was injected through the vent passage, and the posterior vaginal vent passage was heat sealed and cooled.

This packaged and sterilized grilled hamburger must be cooled (0 to 10
'C) We were able to maintain a delicious shelf life of 45 days during distribution. Furthermore, since this grilled hamburger steak was well-grilled, there was no accumulation of liquid inside the bag.

Example 2 (Yaki Chikuwa) Four pieces of Yakichikuwa 1458 manufactured by a conventional method were each placed in a bag and heat-sealed with ventilation passages, then suspended and fixed on a frame and heated with 90°C water. The sample was placed in a tank filled with water and sterilized by heating at that temperature for 15 minutes under normal pressure. Then, after pulling the bag out of the tank and collecting nitrogen gas from the ventilation channel,
The air passage was heat sealed and cooled.

This packaged and sterilized grilled chikuwa has a shelf life of 15 days without using synthetic preservatives, compared to conventional products that use synthetic preservatives and only have a shelf life of about 10 days when refrigerated. I was able to hold the period. In addition, when sterilized in vacuum packaging, this kind of roasted chikuwa is not commercially available because it is crushed by atmospheric pressure and its appearance is ruined, but in this example, although it is compressed to some extent by water pressure, it is due to the injection of a large amount of nitrogen and the restorability of the roasted chikuwa. was able to retain its original shape.

Example 3 (Boiled squid) Pull out the internal organs and legs of one 150B frozen squid from the shoulder, wash the sore part, and boil it in boiling water containing about 1% salt for about 1 hour.
Boiled for 30 seconds, cooled, skinned, and deboned for about 70 minutes per fish.
0g, put two of them in a bag, heat seal with a ventilation passage, hang it on a frame, put it in a tank filled with heated water at 90℃, and heat it at normal pressure for 10 minutes at that temperature. Sterilized. Next, each bag was pulled up from the tank and nitrogen gas was injected through the ventilation channel, and since the liquid juice had flowed out and accumulated inside the bag during boiling, the bags were turned upside down and about 25g of liquid juice was discharged from the ventilation path. The vents were removed and the vents were heat sealed to cool. The packaged and sterilized boiled squid was soft and had a rounded appearance, and could be stored for 30 days if refrigerated. In addition, when the same raw material squid was sterilized under the same conditions as in the vacuum packaging sterilization report, the squid became flat and the liquid juice that flowed out ran inside the bag, resulting in a complete decrease in product value.

Example 4 (Squid squid) Put 100 g of ringed squid in a bag using the usual method, and add a seasoning liquid prepared by dissolving the powdered seasoning to be added to the sliced squid after smoking and drying in an appropriate amount of water. A tank filled with 90℃ heated water is made by adding 80g of squid to form a film of the seasoning liquid between each other, then providing a ventilation passage and heat-sealing the liquid, which is then suspended and fixed by a frame. and sterilized by heating at that temperature for 10 minutes under normal pressure. Note that the heating conditions may be 85° C. for 20 minutes. The bag was then pulled up from the tank and nitrogen gas was injected through the air passage, the bag was turned upside down to drain and remove the seasoning liquid from the air passage, and then the air passage was heat sealed and 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 kept at room temperature for 60 days. I was able to do that.

Moreover, by using the seasoning liquid, it was possible to prevent the sweet and sweet ingredients from coming into close contact with each other due to the water pressure during heat sterilization.

Example 5 (Boiled spaghetti) 75g of dried spaghetti was placed in a bag, 350g of hot water was added to it, a ventilation passage was provided, the bag was heat-sealed, and the bag was suspended and fixed on a frame until the boiling point reached 100°C or higher. A calcium chloride aqueous solution whose concentration was adjusted so that

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 tank and turned upside down, and the remaining 235 after the boiled spadetti 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.

Conventional boiled spaghetti has the disadvantage that the flavor is spoiled due to the relatively long heating time, which involves passing steam through the process and then sterilizing it by heating. Since sterilization is carried out at the same time as ripening, the unique taste is not lost (I was able to obtain boiled spaghetti that was voluminous and had a shelf life of 60 days.

Example 6 (Roasted pork) Three 40 g slices of grilled pork cooked in a conventional manner were placed in a bag, a ventilation passage was provided, and the bag was heat-sealed and suspended from a frame so that the boiling point would be 110°C or higher. A calcium chloride aqueous solution having an adjusted concentration was heated to 110° C. and placed in a filled tank, and sterilized by normal pressure heating at that temperature for 15 minutes.

Although there was water pressure from the outside, the remaining air inside the bag expanded in volume and was violently discharged from the air passage, so after the sterilization was completed, the bag was pulled out of the tank and at the same time, the air passage was heat-sealed to rapidly cool the bag. As a result, the volume-expanded air remaining in the bag contracted, making it possible to create a state as if it had been vacuum packed.

Therefore, in this case, nitrogen gas implantation is not necessary. This method can be easily used when considering outside air contamination during heat sealing.

The grilled pork obtained by packaging and sterilization according to this example can maintain its best-before period for one year.

Furthermore, when comparing this example with the current retort sterilization method,
In the retort sterilization method, grilled pork slices are placed in a bag, vacuum packaged, and placed in a retort to be heated and sterilized, but in addition to the 15 minutes of sterilization time, there is also a time required to raise the temperature inside the retort to 110°C, and the pressure inside the retort after sterilization. r! It takes about 30 minutes in total to prepare the bag and take it out of the retort, so the heating time for the roasted pork slices is about twice that of this example, and the roasted pork tastes bad because it is overcooked. Both the flavor and flavor were lower than those obtained in this example. In addition, continuous sterilization is not possible with the retort sterilization method, but in the method of this example, the frame body on which roasted pork is suspended and fixed is continuously fed into a tank using a trolley conveyor, etc., and the continuous sterilization is carried out under normal pressure heating. This is even more advantageous as it allows cost reduction through mass production.

<Effects of the Invention> As is clear from the detailed description above, according to the present invention, by immersing the packaged VC bag in the heated liquid, the deaeration effect through the liquid pressure and the heating of the packaged food can be achieved. Since it is a normal pressure heat sterilization method that sterilizes or cooks and heat sterilizes food preparation materials, it is not inferior in terms of food preservation compared to the conventional method described above, which combines vacuum packaging and heat sterilization. Although the same or better effects can be obtained, there are no or very few phenomena that lead to a decrease in the commercial value of packaged foods, such as deformation, uneven appearance, and large amounts of dripping, and the product value of the packaged food is minimal (the commercial value of ordinary packaging). In addition, when the method of the present invention is used, the heat treatment means such as heat sterilization of food or cooking and heat sterilization of food rI4I4 group is achieved by the buoyancy of immersing the bag in heated liquid. It is a heat treatment method under conditions such as food, etc., and if the contents, specific gravity, shape, etc. We carefully considered the possibility that the intended heat treatment and deaeration effect by liquid pressure may be incomplete or uncertain, such as the occurrence of @destruction or the bag being bent in the middle between the upper and lower parts. As shown in each embodiment, a frame is used to hold the bag in a position where two dimensions near both ends in the vertical direction are held constant or approximately constant, in other words, the bag is held vertically against the buoyancy of the heated liquid. Or, it is designed so that it can be reliably immersed in a mature tree in an almost vertical position and in a posture that is almost tensed in the depth direction without being bent or bent. The desired heat treatment by immersion and the deaeration effect by means of hydraulic pressure can be carried out reliably and satisfactorily, thereby making it possible to achieve the above-mentioned effects in a stable manner.

[Brief explanation of the drawing]

The drawings are explanatory diagrams of an embodiment of the method of the present invention, and FIG. 1 (A) is a partially cutaway front view showing a state in which food is placed in a bag and a ventilation path is provided, and FIG. Figure 2 (a) is a top view of the upper ram which explains how to provide a ventilation path in the bag.
Figure 3 is a partially cutaway side view showing the state where the bag containing food is immersed in the tank; Figure 4 is a front view of the mouth rim; FIG. 3 is a side view showing a state in which the bag is brought into close contact with the food inside due to hydraulic pressure. (1) is a bag, (2) is food or food preparation material, (4) is a ventilation path, (5) and (6) are holes in the bag, (7) and (8) are rod members, and (9) is The frame body, (10) is a heating liquid, and (11) is a tank. sect

Claims (6)

[Claims] (1) A bag made of a material with excellent gas permeability and heat conductivity and containing food or food preparation materials with an air passage formed in at least a part of the bag is placed in a heated liquid with the air passage formed inside the bag. A hermetically sealed packaging method for food products, in which the bag is immersed outside for a predetermined period of time and subjected to a predetermined heat treatment, and then the air passage is sealed, the bag being immersed in a heated liquid. A method for sealed packaging food, characterized in that the food is immersed while being supported by a frame that can maintain a constant or substantially constant dimension between two positions near both ends in the vertical direction. (2) The method according to claim 1, wherein the heat treatment is sterilization of ready-to-cook food or cooking and sterilization of food cooking materials. (3) The method according to claim 1, wherein water is used as the heating liquid. (4) The method according to claim 1, wherein an aqueous calcium chloride solution is used as the heating liquid. (5) After the heat treatment and before sealing the air passage, inert gas or sterile air may be injected into the bag through the air passage, or liquid in the bag may be injected through the air passage, if necessary. 2. A method as claimed in claim 1, in which one or both of these steps are carried out one after the other. (6) The frame body is provided with two upper and lower rod members that can be inserted into holes formed at both upper and lower end edges of the bag, and a vertical frame that fixedly connects these upper and lower rod members. Range 1
The method described in section.