KR100581973B1 - Method and apparatus for preparing sterilized liquid cooking sauce - Google Patents

Abstract

The method for producing a sterilized liquid cooking sauce comprises (a) mixing the components for the liquid cooking sauce to form a liquid cooking sauce, (b) transferring the resulting source to the tubular sterilization means, (c) Heating the source in the tubular sterilization means to sterilize the source, (d) establishing back pressure in the sterilization means, and (e) packaging the sterilized source in a container, steps (c) to ( e) is carried out while maintaining sterility and the pressure difference between the inlet and outlet of the sterilization step is 10 kg / cm ² or less. The method allows the production of high quality sterilized liquid cooking sauces with little or no reduction in viscosity and no color change.

Liquid cooking sauce, tubular sterilization means, back pressure, aseptic state, high quality

Description

Method and apparatus for preparing sterilized liquid cooking sauce {METHOD AND APPARATUS FOR PREPARING STERILIZED LIQUID COOKING SAUCE}

1 is a schematic view showing an apparatus for producing a sterilized liquid cooking sauce according to the present invention.

The present invention provides a method for producing a sterilized liquid cooking sauce packaged in a container, such as curry and stew cooking, which allows for continuous operation for sterilization and packaging of the liquid cooking sauce and an apparatus for carrying out the method of producing the cooking sauce. It is about.

Generally, liquid curry sauce products, curry dishes and the like have been prepared by first preparing curry sauce or cooked curry, then filling them in a container and then retorting the packaged food. The resulting product is commercially available as a retort pouch or canned food. These products can still be cooked very easily by warming them up in containers and then placing them on cooked rice before eating. For this reason, various retort pouches or canned foods are on the market.

However, when preparing a retort pouch or canned product, the contents are packaged in a retort-capable container in the form of a final product and then sterilized by heating under pressurized conditions in the container as discussed above and thus the contents are heated by heat during sterilization. It causes the problem of being lowered and giving off a bad smell resulting from heating.

As mentioned above, techniques for continuous sterilization and sterile packaging (sterile processing) are known. This method allows for a substantial reduction in the time required for sterilization and a significant reduction in the thermal degradation of the contents of this processed product as compared to retort treatment. These serial sterilization and aseptic packaging techniques for food are described in a publication entitled “New Food Processing Technologies and Apparatus” published January 10, 1991 by Sangyochosakai Jiten-Publishing Center, KK (see FIG. 1 on page 513). As described, sterilization of the object to be processed through piping is followed by packaging in a desired container while maintaining sterilization. Specifically, the technique involves the use of a line consisting of (1) a transfer pump (e.g. a rotary pump), (2) a sterilizer (3) a cooking device and (4) a back pressure establishment device (rotary pump). Sterilization is controlled through the application of pressure (back pressure) between the elements (1) and (4), i.e. the rate of discharge to satisfy the relationship between the rate of discharge at element (1)> And heating the object to a temperature level of 100 ° C. or higher while applying pressure (back pressure) to the object by inhibiting boiling of the object. However, when the liquid cooking sauce is sterilized and packaged according to this method, it causes various problems such as a decrease in the viscosity of the contents, poor flavor release of the object, and color change. Thus this method never provides any desired food.

 It is therefore an object of the present invention to provide a method for producing a high quality sterilized liquid cooking sauce with little or no reduction in viscosity and causing no change in color tone.

Another object of the present invention is to provide an apparatus for efficiently carrying out this method.

The inventors of the present invention have made various studies to eliminate the above-mentioned drawbacks associated with the prior art, and in a tubular sterilizer by maintaining a specified difference between the pressures observed at the inlet and outlet portions of the sterilizer at less than 10 kg / cm ² . It has been found that the above-mentioned disadvantages can be effectively eliminated by heating and sterilizing the liquid cooking source in the tubular sterilizer while applying back pressure, thus completing the present invention on the basis of this finding.

According to a first aspect of the invention, (a) mixing the components for a liquid cooking source to form a liquid cooking source, (b) moving the resulting source to the tubular sterilization means, (c) tubular Heating the source in the sterilization means to sterilize the source, (d) establishing back pressure in the sterilization means, and (e) packaging the sterilized source in a container, steps (c) to (e) ) Is carried out while maintaining the sterile state and provides a method for producing a sterilized liquid cooking sauce, the pressure difference between the inlet and outlet of the sterilization step is 10kg / cm ² or less.

According to another aspect of the present invention, there is provided an apparatus for (i) mixing components for a liquid cooking sauce, (ii) transferring the source produced in the mixing apparatus to tubular sterilization means, and (iii) heating the source. And an apparatus for producing a sterilized liquid cooking sauce comprising a tubular sterilization means for sterilization, (iv) an apparatus for establishing a pressure difference in the sterilization means, and (v) an apparatus for aseptic packaging of the sterilized sauce in a container. to provide.

Liquid cooking sauces intended in the present invention are edible sauces such as curry, stew and hashed beef. Of these, those that are mixed with the cooked ingredients by stir-frying quickly on a high heat in a frying pan and then cooking the ingredients together to make the final edible product. Specifically, these sauces are preferably free from particulate matter such as carrots, onions and potatoes in the initial state in terms of producing high quality sauces, and these ingredients are mixed without water and cooked by heating to prepare the edible final product. It is desirable to provide them. Of course, the sauce can be cooked with water before eating.

Furthermore, the source of the present invention is preferably a liquid cooking source containing, for example, a fibrous material of vegetables, fruits or a mixture thereof as a thickener, and the components of the fibrous material may have a resultant liquid cooking source of at least 50 cps (60). Obtained at < RTI ID = 0.0 > C, < / RTI > more preferably 200 to 3000 cps.

Such fibrous materials of vegetables, fruits or mixtures thereof are not limited to specific ones and specific examples of vegetables include greens such as carrots and root crops such as Japanese radish, spinach, mustard (Brassica rapa L.), kale, cabbage and lettuce. Vegetables, vegetables such as pumpkins, eggplants, tomatoes, cucumbers and bell peppers, stems and bulbous vegetables such as onions and asparagus, and legumes such as peas, and examples of fruits include mangoes, apples, oranges, kiwis and bananas. do. The fibrous material may be used, for example, in the form of sliced fruits and / or vegetables or dough thereof. Alternatively, it may be used in the form of pulp.

It is highly desirable to use vegetables, fruits or mixtures thereof, especially carrots, onions, zucchini, spinach, etc., which either pour hot water, steam, or quickly roast to high heat. This is because the sauce can be given a good umami and flavor. These hot water pouring, steaming and quick roasting on high heat are preferably carried out for 1 to 120 minutes at temperatures ranging from 80 to 150 ° C. Especially preferred are quick-fried onions on high heat. The use of these fibrous materials can give the resulting sterilized liquid cooking sauce a stable viscosity, more desirable taste and texture, and a good feeling in the mouth. Specifically, in the case of the retort food, if the fiber material roasted quickly in the above-mentioned senbul is used in large quantities, the flavor of the liquid cooking sauce is greatly damaged due to heat deterioration, and therefore, the fiber material is always in the intended amount. Cannot be used. However, in the case of the sterilized liquid cooking sauce of the present invention, thermal degradation can be reduced to as low as possible so that the amount of these roasted fibrous materials is not limited to any particular range. For this reason, cooking sauces have a real taste, texture and flavor almost comparable to the flavors of liquid cooking sauces prepared according to the recipe of a professional chef, and these materials also serve as good thickeners so that the sauce is of good quality and processability. Both are improved.

In the process of the invention, the above-mentioned thickener is first mixed with other components for the liquid cooking sauce to obtain a sauce. More specifically, the liquid cooking sauce introduces all the components for the liquid cooking sauce, for example, into a tank equipped with a stirring machine, such as a cooker, and adds the components for 1 to 60 minutes at a temperature of, for example, 85 to 95 ° C. By stirring for a while, the resultant sauce is prepared by having a viscosity of 200 to 3000 cps (obtained at 60 ° C.).

The liquid cooking source thus prepared is moved to the tubular sterilizer by the action of the transfer pump through piping. Such tubular sterilizers are preferred to have a relatively large diameter since the viscosity of the resulting sauce is not adversely affected by piping (diameter is specifically at least 2.54 cm (1 inch)). In order to realize the large diameter of the piping and the low flow rate of the source in the piping, it is preferable to use those which have a stop mixer installed therein, and preferably used in the present invention is a stop mixer and Shinko Sangyo Co purchased from Noritake Company Limited. , Twisted Blades purchased from.

Sterilization of the liquid cooking sauce is preferably carried out at temperatures ranging from 130 to 150 ° C. for about 2 seconds to 2 minutes with pressures ranging from 2 to 13 kg / cm ² (gauge pressure).

In the method of the invention, the above-mentioned pressure during the sterilization step is established by applying back pressure to the sterilization step (or zone). Back pressure may be applied using a rotary pump or a tank for applying back pressure (hereinafter also referred to as a "back pressure tank"). Specifically, this type of sterilizer supports sterilizers, transfer pumps for moving objects to the sterilizer, back pressure tanks and auxiliary back pressure tanks to control the applied air pressure, pressure control valves for discharge, and processed objects. It consists of a pump for discharging from the back pressure tank. The back pressure tank is connected to the sterilizer through the moving pipe, the auxiliary back pressure tank and the discharge pump are connected to the auxiliary back pressure pipe branching from the moving pipe, and the pressure control valve is connected to the discharge pipe branching from the moving pipe or the auxiliary back pressure pipe. Thus, sterilization of the object can preferably be carried out using the sterilization apparatus described above. Such a device is described, for example, in US Pat. 4,597,945. The specification of this patent on sterilization and back pressure devices is incorporated herein by reference. Alternatively, it is also possible to establish the back pressure in the sterilization apparatus by using the flow resistance due to the piping of the next cooling apparatus, in which case the specific back pressure apparatus is not necessarily used.

In the method of the invention, it is important to set the pressure difference between the inlet of the sterilization stage (or zone) or the inlet of the tubular sterilizer and the outlet of the sterilization stage (or zone) or the outlet of the tubular sterilizer to a level of 10 kg / cm ² or less. This pressure difference is, for example, a transfer pump for forcing the source manufactured in the tubular sterilizer while taking into account the diameter of the piping, the pressure loss due to the internal structure of the tubular sterilizer, and the flow characteristics of the liquid cooking source to be processed. It can be established by adjusting the discharge pressure and back pressure of. In this regard, the pressure difference is preferably set at a level of 8 kg / cm ² or less, more preferably 6 to 1 kg / cm ² . Incidentally, in the case where a support tube or cooling device is provided, the aforementioned outlet of the sterilization step is in particular located downstream. More specifically, when the sterilizer is connected to the support tube or the chiller, the outlet of the sterilization stage, which is the outlet of the chiller, more specifically corresponds to the inlet of the packaging machine.

Alternatively, the pressure difference can likewise be established between the inlet and outlet of the sterilization step by adjusting at least one variable selected from 1) the viscosity of the source, 2) the flow rate of the source, and 3) the structure of the sterilizer. In particular, it is preferable to 1) adjust the viscosity of the source to 200 to 3000cp and 2) to adjust the flow rate of the source in the sterilization zone in the range of 5 to 100 cm / sec.

In the present invention, the sterilized sauce is then aseptically packaged in a container. Sterile packaging is first used to sterilize previously sterilized containers such as pouches, cups or bottles using an antimicrobial agent such as hydrogen peroxide, and then to the National Aeronautics and Space Administration (NASA) standard of Class 1000 or less. Particulate Air) is carried out by packing the sterilized sauce into a container in an atmosphere filled with sterile air by passing through a filter and finally using a stopper or by closing the container by heat sealing.

In the method of the invention, it is important that the steps of packing the sauce in the container and sealing step in the sterilization step are carried out in aseptic conditions. This requirement regarding sterility is carried out in the closed system in which the tubular sterilizer and the packaging machine are connected to each other via piping, and also a) sterilizing the paper sheet forming the container with an antimicrobial agent such as hydrogen peroxide and then in turn Tetrabrick sterile, formed by forming a sheet of paper into a roll, filling the roll with a sterilized liquid source, separating the roll filled with the sauce into small containers, sealing and cutting the containers on both upper and lower sides of each container, and attaching tabs to the containers. Or b) pre-sterilized plastic cups or trays, likewise pre-sterilized, and then packed in a sterile packaging machine for a pre-formed container which performs filling of sterile sauce and seals with sterile stoppers under aseptic conditions. Can be satisfied by performing the steps.

The process of the invention can be carried out according to the preferred embodiment shown, for example, in FIG. 1.

More specifically, all the components for the liquid cooking source are introduced into a cooker 1 equipped with a steam jacket and a stirring device, and then these components are stirred and heated to prepare a liquid cooking source.

The liquid source thus prepared is transferred to the balance tank 3 through the piping 2 and then moved to the tubular sterilizer 6 through the piping 4 by the action of the transfer pump 5. The transfer pump 5 preferably has a discharge pressure equal to at least the desired back pressure, and therefore, for example, uses a uniaxial pump, a piston pump and a rotary pump with relatively good accuracy in positive movement. Moreover, the sterilizer 6 is preferably tubular and free of any moving parts inside. Especially preferred are those equipped with built-in static mixers (for example those purchased from Noritake Company Limited and Shinko Sangyo Co., Ltd.). The sterilizer 6 may be connected to the support tube 13 or may be equipped with a support tube 13 subsequently connected.

In the present invention, the designated back pressure is applied to the sterilizer described above and the back pressure tank 7 is provided for processing the liquid source at a sufficiently high temperature. The back pressure tank 7 is used to receive the product and is equipped with a pressure sensor 18 and a pressure controller 17. The device preferably has a function such that the pressure sensor 18 detects the pressure in the tank and the pressure controller 17 always adjusts the pressure in the tank to a specified level by the action of air or other gas such as nitrogen gas. Thus, the liquid source is in turn transferred to the sterilizer 6 by the transfer pump 5 due to the presence of this back pressure tank 7 on the product, while the source passes through the transfer pump 5 and then the back pressure tank 7 Back toward the feed pump (5) by a controlled air pressure. Thus, a constant back pressure is always applied to the sterilizer 6 so that the liquid source can in turn be processed under the specified high temperature conditions. In the case of the present invention, the air injected into the product back pressure tank 7 should be sterile air obtained by passing the sterile air filter. In Fig. 1, the switching valves ii and iii are in the open state, while the switching valves i, iv and v are in the closed state.

In the case of the present invention, the use of air as the pressure control medium allows for very precise and stable control of the back pressure and inhibits the object to be processed, for example, from passing through the narrow part of the pump. Thus, this allows for the production of high quality sauces in connection with the operation specific to the present invention.

The sterilized liquid source gradually accumulates in the product back pressure tank 7 and when the tank 7 is filled with the liquid source, the switching valve (ii) is closed while the switching valve v is opened, whereby the sterilized liquid The sauce is moved to subsequent steps such as filling and packing. Alternatively, the switching valve v is opened so that the source is accumulated in the tank 7 and the aforementioned back pressure is established and the source is simultaneously transferred to subsequent steps such as filling and packing steps continuously. In this respect, the material for the back pressure tank 7 is not limited to any particular one as long as it has good pressure resistance and the shape is not limited to any particular one as well.

Moreover, in the present invention, the sterilized liquid source can be cooled to the specified temperature using the chiller (8). In this case, the cooling device 8 also preferably has a tubular structure like the sterilizer 6.

In the present invention, the sterilized liquid cooking source is preferably a single back pressure device for applying back pressure to each unit and a plurality of units comprising a moving device (forced feed pump 5) and tubular sterilizers 6 and 8. It is manufactured using the apparatus equipped with (7). This is because the overall throughput of the device can be increased and the production efficiency can be significantly improved by controlling the pressure difference observed between the inlet and the outlet of the sterilization zone in each line to the specified level.

Incidentally, each of the tanks described above may be connected to a CIP apparatus for cleaning the place CIP (Cleaning in Place) through proper piping (these components are not shown in the figure).

When practically performing the method of the present invention using the apparatus shown in FIG. 1, the switching valve 21 is first opened and the water supplied from the water tank 11 is sterilized by the action of the forced transfer pump 5. ) Is heated to a temperature ranging from 130 to 150 ° C. in the initial line sterilization step. At this stage, the changeover valve i is opened, the changeover valve ii is closed and the cooling device 8 is not yet operated. Therefore, the hot water after heating passes through the moving pipes 12, 13 and 14 and the discharge pipe 15, and the designated back pressure is the sterilizer 6, the cooling device 8, the moving pipes 12 to 14 and the discharge pipe 15. Is applied to the parts of the c) through which the hot water moves under the action of the pressure control valve 16. Therefore, the sterilized hot water maintained at a temperature of 100 ° C. or higher causes sterilization of the support tube 13, the cooling device 8, and the moving pipes 12 to 14 through which the liquid source processed into the product passes.

In the line sterilization stage, the hot water discharged from the drain pipe 15 often has a high temperature of more than 100 ° C. and causes violent boiling as soon as it is discharged out of the system without any treatment. For this reason, the cooling device 30 is preferably arranged at the end of the drain pipe 15. In this case, the cooling device 30 may be various heat exchangers such as plate and tube heat exchangers.

On the other hand, the back pressure tanks 7 and 9, the packaging device 10 and the inside of the piping connecting these members are sterilized by pressurized steam properly supplied to the system through, for example, air moving piping.

After completion of sterilization, such as piping, followed by support pipe 13 and piping where the liquid source moves, the water supplied from the water tank 11 to the system is heated and then cooled by the cooling device 8, 8) is activated and the cooled water passes through the drain pipe 15 and back to the water tank. In other words, water is circulated in the system. Thus, water circulates in the system while maintaining the sterility inside the system.

Furthermore, the back pressure tanks 7 and 9, the packaging device 10 and the pipes connecting these members are cooled by the sterile air to be filled and filled into the back pressure tank so as to maintain pressure and aseptic conditions therein.

After completion of the above-described operation of the apparatus using water, the switching valve 21 is closed while the switching valve 22 is opened, thereby supplying the liquid source contained in the balance tank 3 to the piping 4. do. The switching valves i, iii and v are then closed, while the switching valves ii and iv are open. Thus, the object to be processed enters in place of the water present in the line and the initial object mixed with the water is collected in the auxiliary back pressure tank 9. Therefore, the present invention allows the application of a constant back pressure to the sterilizer 6 simultaneously with the continuous collection of objects mixed with water by providing the auxiliary back pressure tank 9 described above. In addition, once the liquid source is completely replaced by water in both the sterilizer 6, the chiller 8 and the transfer pipes 12-14, the switch valve iii is opened while the switch valve iv is closed. do. The sterilized liquid source is then transferred to the back pressure tank 7 and stored there.

As discussed in detail above, the present invention can provide a method for producing a high quality sterile liquid cooking sauce that never exhibits a decrease in viscosity and causes a change in color tone. Moreover, the present invention can also provide an apparatus capable of carrying out the above-described method for producing a sterilized liquid cooking sauce with high efficiency.

Thus, the method of the present invention allows the preparation of liquid cooking sauces (curry and stew, etc.) that do not impair the quality of the food just made according to the recipe of a professional chef. More specifically, liquid cooking sauces prepared according to the method of the present invention will allow the preparation of liquid sauces by simply cooking them by heating in a frying pan or the like with fresh specific ingredients that have been suitably pre-treated in a short time. The resulting sauce will have a real flavor (or taste and texture). Liquid cooking sauces prepared according to the method of the invention can thus be widely used. More specifically, it can be used in various liquid seasonings, as well as in the form of sauces for curry sauce, stew sauce and hash beef, for example.

The invention will be described in more detail below with reference to the following working examples, but the invention is not limited to these specific embodiments at all.

Example 1

A liquid cooking sauce was prepared using the following components (1) to (4) and the apparatus shown in FIG.

ingredient

(1) Ingredients for Flour Roux

2 parts by weight of fat (rad) (hereinafter referred to simply as "parts")

2 part flour

Curry Powder 0.8 part

(2) dough ingredients (mixture of the following ingredients)

Beef stock part 6

Broth part 2

3 processed fruits

1 seasoning

Salt 1 part

0.5 parts sugar

Other Seasonings Part 4.5

7 parts water

(3) Quickly roasted vegetables on high heat

Fat (Butter) Part 2

34 onions

Seasonings part 2

20 parts water

(4) 40 parts of water

Preparation of Curry Sauce

In a flat pan on a lard and flour burning flame (not shown), stir and heat to a temperature of about 110 ° C. over about 15 minutes, then add curry powder and then stir the mixture over about 40 minutes to about 130 ° C. To obtain flour ru. Meanwhile, water was added to the sauce and mixed together while stirring to form a doughy component. Furthermore, the onions and seasonings, sliced with butter and about 8 mm square, are stirred for about 150 minutes and heated to a yield of about 30% by weight in a flat pan on a burning flame, and then the mixture is formed into a dough in a grinder in the presence of water to Quickly roasted onion batter from high heat.

The flour flour was introduced into the cooker 1 (a steam jacket tank with an inclined shaft stirrer), and then onion batter, dough-like ingredients, and 40 parts of water, which were quickly roasted in the above-described high heat, were introduced into the cooker 1 and the mixture was introduced. The mixture was heated to about 95 ° C. with stirring over about 20 minutes to obtain curry sauce and the sauce was stored in the balance tank 3 through piping 2.

The viscosity of the resulting curry sauce was found to be 1200 cps (at 60 ° C. using a Brookfield viscometer).

The curry sauce thus prepared was transferred to a transfer pump (mono-pump or monoaxial pump purchased from Heishin Sobi Co., Ltd.) through piping (4). The sauce was then fed to a tubular sterilizer (total length from inlet to outlet: 60 m) equipped with a built-in static mixer purchased from Noritake Company Limited. In this respect, the static mixer is composed of an element consisting of a flat plate twisted at an angle of 180 degrees toward both directions and a plate rotated at an angle of 180 degrees to the right, connected at right angles to each other. Each of these right and left auxiliary elements has an outer diameter of 62 mm, a length of 30 mm and an overall length of the element of 55 m (including the parts constituting the cooling unit). In addition, the piping shown in FIG. 1 has an internal diameter of 62 mm and is made of stainless steel.

The back pressure tank 7 is connected to the sterilizer 6 described above, and by the action of air pressure (sterilized air) (that is, the tank 7 is equipped with a pressure sensor 18 and a pressure controller 17). It serves to control the pressure in the tank (7) to apply back pressure to the sterilizer (6) by the action of air pressure. In this respect, the auxiliary back pressure tank 9 has a structure similar to that of the back pressure tank 7 for accommodating the product, but the auxiliary back pressure tank 9 is operated differently from the tank 9 before the production operation. When it is changed from water to sauce, it collects the product mixed with water.

The sterilized liquid source thus sterilized by heating under the conditions of the designated back pressure and stored in the product back pressure tank 7 is aseptically packed by the packaging machine 10.

Sterile liquid cooking sauces were prepared using the apparatus (shown in FIG. 1), while the switching valve was opened or closed under the conditions defined in Table 1 below.

valve i ii iii iv v vi Device sterilization 1) operation for hydrothermal Opening Closure Opening Opening Opening Closure 2) operation for water Opening Closure Opening Opening Opening Closure 3) Operation for water-mixed products  Closure  Opening  Closure  Opening  Closure  Closure 4) Operation for the product Closure Opening Opening Closure Closure Closure 5) operation for packing Closure Opening Opening Closure Opening Closure

Operation

First, water was passed through the production line shown in Fig. 1 and then circulated in the line to sterilize the inside to establish a sterile state in the line.

Operation for the product

Next, the curry sauce was transferred to the production line shown in FIG. 1 to prepare sterilized curry sauce under the following conditions.

Sterilization conditions: 10 seconds at 135 ℃

Back pressure: 3.5kg / cm ²

      (Gauge pressure in back pressure tank)

Flow rate from source: 0.094 m / s

Pressure difference ^* : 6.3kg / cm ² (gauge pressure)

^* This is defined as the pressure observed at the inlet of the sterilizer (including the chiller) minus the pressure observed at the outlet when the source described above is supplied to the line (this value is the difference between the pressure observed at the inlet and the outlet of the sterilization zone). Corresponding).

The device was operated in the manner described above. Thus, the sterilized sauce stored in the product back pressure tank 7 is dispensed into sterilized liquid curry sauce (final product) by dispensing it into cup-shaped containers (content: 400 g each) using a cup-type aseptic packaging machine purchased from Metal Box Company. Was prepared.

Product quality

The viscosity of the resulting sterile liquid curry sauce was found to be 2000 cps (obtained at 60 ° C.). Visually inspecting the color tone of the sauce did not turbid and had the same original shade as observed before sterilization.

This sterilized liquid curry sauce (75 parts) and roasted beef (25 parts) quickly mixed on high heat together and boiled once in a frying pan to prepare a curry. As a result, the curry was found to have a curry specific viscosity and texture, and was found to be a high quality product with excellent flavor and taste.

The method of the present invention allows the production of high quality sterilized liquid cooking sauces with little or no reduction in viscosity and no color change.

Claims (16)

(a) mixing the components for the liquid cooking source to form a liquid cooking source, (b) moving the resulting source to the tubular sterilization means, (c) heating the source in the tubular sterilization means Sterilizing, (d) establishing back pressure in the sterilization means, and (e) packaging the sterilized sauce in a container, wherein steps (c) to (e) are performed while maintaining aseptic conditions; The pressure difference between the inlet and outlet of the sterilization step is 10kg / cm ² or less method for producing a sterilized liquid cooking sauce. The method of claim 1 wherein the pressure difference is established by controlling at least one variable selected from 1) the viscosity of the source, 2) the flow rate of the source, and 3) the structure of the tubular sterilization means. The method of claim 2, wherein 1) the viscosity of the source is controlled to fall within the range of 200 to 3000 cps and 2) the flow rate of the source is controlled to fall within the range of 5 to 100 cm / sec. The method of claim 1, wherein the components for the liquid cooking sauce contain a fibrous material of vegetables, fruits or a mixture thereof such that the resulting sauce has a viscosity of at least 50 cps (at 60 ° C.). The method of claim 4 wherein the viscosity is between 200 and 3,000 cp (at 60 ° C.). The method of claim 1 wherein the components are mixed and heated for 1 to 60 minutes at a temperature of 85 to 95 ° C. The method of claim 1, wherein the source is heated in the tubular sterilization means at a temperature of 130 to 150 ° C. for about 2 seconds to 2 minutes under a pressure of 2 to 13 kg / cm ² . The method of claim 1, wherein the pressure difference between the inlet and the outlet of the sterilization step is in the range of 6 to 1 kg / cm ² . (a) mixing and heating the components for the liquid cooking source at a temperature of 85 to 95 ° C. for 1 to 60 minutes to form a liquid cooking source having a viscosity of 200 to 3000 cps (at 60 ° C.), (b) Transferring the resultant source to the tubular sterilization means, (c) sterilizing the source by heating the source in the tubular sterilization means for about 2 seconds to 2 minutes at a temperature of 130 to 150 ° C. under a pressure of 2 to 13 kg / cm ² . (d) establishing back pressure in the sterilization means, and (e) packaging the sterilized sauce in a container, wherein steps (c) to (e) are performed while maintaining aseptic conditions and The pressure difference between the inlet and outlet ranges from 6 to 1 kg / cm ² method of producing a sterilized liquid cooking sauce. (i) a mixing device for mixing the components for the liquid cooking source, (ii) a moving device for moving the source produced in the mixing device to the tubular sterilization means, (iii) a tubular sterilization means for heating and sterilizing the source, (iv) an apparatus for establishing a back pressure for establishing a pressure difference in the sterilization means, and (v) an apparatus for aseptic packaging of the sterilized sauce in a container. 11. The apparatus for producing a sterilized liquid cooking sauce according to claim 10, wherein the apparatus for producing a sterilized liquid cooking source includes a plurality of units, each unit including a moving device and tubular sterilization means, and a single back pressure establishing device for applying back pressure to each unit is installed. The device characterized in that. 12. The apparatus according to claim 11, wherein the back pressure establishing apparatus is a tank in which air pressure can be controlled. The apparatus of claim 10, wherein the tubular sterilization means is equipped with a built-in stop mixer. delete delete delete

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