WO2004082406A1

WO2004082406A1 - Method of sterilizing food and container-packed food provided by using the method

Info

Publication number: WO2004082406A1
Application number: PCT/JP2003/003328
Authority: WO
Inventors: Fumihiro Goto
Original assignee: Ryubi Co., Ltd.
Priority date: 2003-03-19
Filing date: 2003-03-19
Publication date: 2004-09-30
Also published as: JPWO2004082406A1; AU2003221094A1

Abstract

A method of sterilizing food, comprising the steps of filling the food (14) together with liquid (12) in a flexible container (10) to prepare a container-packed food (16) and showering hot water (20C, 20'C or 20C, 20'C, 20S, 20'S) to the container-packed food from the upper and lower sides in a container-packed food transporting process to wave the liquid, whereby the food in the container can be heated and sterilized.

Description

TECHNICAL FIELD The present invention relates to a method for sterilizing food and a packaged food obtained by the method.

The present invention relates to a method for sterilizing various foods, particularly to a sterilization method suitable for sterilizing food packed in containers (bags), and to provide a packaged food obtained by this method.

Light

Background Art Yarn

Heat sterilization is most widely used to prevent the deterioration of foods by microorganisms, because heat sterilization is superior in its effectiveness, simplicity and economy.

The present applicant has proposed a method for effectively heat sterilizing various foods by showering according to Japanese Patent No. 3,384,988. This is because the food material conveyed on the conveyor is subjected to shower jets of hot water for sterilization from both upper and lower surfaces to treat the food material, and then the food material is drained in a drain-out area, and then discharged. This is a method of sterilizing food materials by exposing the food materials to a sharp jet of cold water from both upper and lower surfaces.

In this method, the food material is exposed to a shower jet of hot water for sterilization to process the food material.The temperature of the hot water for sterilization is directly transmitted to the food material as in the case of processing in a liquid tank. The temperature does not change according to the vertical position of the material as in the case of heating and sterilizing the material in the liquid tank, and the degree of processing does not change according to the specific gravity of the material. Therefore, the food can be sterilized uniformly.

In addition, since the food processing is performed by a shower-like jet, the components inside and outside the tissue of the material are compared with the case where the food is processed by immersion in a stationary liquid in the liquid tank. The transfer or propagation of thermal energy is carried out at a remarkably high speed, the treatment effect is further improved, and the degree of treatment can be appropriately adjusted by controlling the shower pressure in addition to the liquid temperature. Food processing can be controlled more precisely than control by temperature alone.

In addition, warm water provides a bactericidal effect to food materials, and cold water provides a bacterium growth inhibitory effect to food materials.Thus, cold water treatment suppresses the growth of bacteria remaining in food materials after sterilization. be able to.

However, even if the food material is sterilized in this way, the food will come into contact with air before packaging such as bagging, and during this time bacteria remaining in the food material will proliferate. Considering the number of days from shipment to sale at a retail store, there is the disadvantage that the shelf life of the food is shortened. This method is also effective for heat-sterilizing foods such as radish, which are relatively heavy and do not scatter due to shower pressure from above and below. When relatively light foods were showered from above and below, the food was scattered and the heat from the shower could not penetrate the foods.

On the other hand, there have been proposed several methods of heat-treating food in a bag state (for example, Japanese Patent Application Laid-Open Nos. 201-93367 and 2002-58284). No. 1 and Japanese Unexamined Patent Application Publication No. 2002-21211).

In these methods, the bagged food is placed on a transport basket and passed through a steam heating sterilizer (see Japanese Patent Application Laid-Open No. 2001-93367), or the food is drained and inert gas is used to air. The bagged food packed in a bag is replaced with a high pressure and heated in a pressure cooker (Japanese Patent Application Laid-Open Nos. 2000-582841 and 2002-21-21511) See).

However, the method of heat sterilization using a steam heating sterilizer or a pressure cooker requires heating at a considerably high temperature so that the heat can sufficiently penetrate into the inside of the food and sterilization can be performed effectively. This has the disadvantage of overheating the food and damaging and degrading it. Was.

Also, retort foods have been traditionally used for packaging and sterilizing foods, which are packed in a relatively hard material such as a voucher or molded container, sealed, and pressurized. Heat-sterilized packaged food.

One example is disclosed in Japanese Patent Application Laid-Open No. 9-39922, in which a jelly-like food is packed in a relatively hard molded container, and this is heated and sterilized with a hot water shaver. Then, it is cooled by a cold water shower, but the heat from the hot water shower is transferred to the inside of the food by heat conduction through the molded container and the food as its filling, so that the inside of the food is sterilized well. In order to do this, the temperature of the hot water shower needs to be increased considerably. Usually, the temperature required for pasteurization is about 60 ° C, but in order to heat the inside of food to 60 ° C only by heat exchange between the shower and the container, the temperature of the hot water shower must be , 120 ° C or higher.

A main object of the present invention is to provide a method for disinfecting food, which can effectively heat the inside of the food at as low a temperature as possible, so that the food is not damaged by heat sterilization.

Another object of the present invention is to provide a method for sterilizing foods that can effectively heat-sterilize foods without scattering even if they are lightweight foods.

Still another object of the present invention is that after heat sterilization of food, the food can be shipped as it is without separate packaging, so that bacteria may enter the food or propagate during the packaging. There is a need to provide a method of disinfecting food.

Still another object of the present invention is to provide a packaged food that has been effectively heat-sterilized to the inside of the food, and has been treated so that it can be shipped as it is without separate packaging after heat sterilization. It is in. Disclosure of the invention According to the present invention, basically, a food is put together with a liquid in a flexible container, and the container-packed food is subjected to a hot water shower from above and below during the transportation process of the container-packed food, and the wave of the liquid in the container is applied. An object of the present invention is to provide a method for heat sterilizing food.

According to the present invention, furthermore, the food is put together with the liquid in a flexible container, and the container-packed food is exposed to hot water from above and below during the transportation process of the container-packed food, and the liquid in the container is vibrated by the wave. An object of the present invention is to provide a packaged food obtained by heat sterilizing food.

Hot water showers have the temperature required to sterilize food, or slightly higher, and when this hot water shower is slammed into packaged food, the flexible container can be intermittently hot water showers. The pressure heats the liquid inside it while locally creating dents and protrusions. More specifically, a hot water shower is formed by discharging (or dropping) a large number of drops of hot water into a random space. When each of the 7) drops hits the surface of the container, the individual water drops are formed. Heat is transferred to the liquid in the container through the surface portion of the struck container, and the individual water droplets dent the struck surface portion, thereby protruding the surrounding surface portion. Since the individual droplets randomly strike different surface parts of the container, heat transfer to the liquid therein and dents and protrusions of the surface parts of the container take place on different surface parts of the container. Therefore, the liquid in the container generates low frequency or ultrasonic wave phenomena due to dents and protrusions on the individual surface portions of the container. The wave of the liquid causes a stirring phenomenon in the liquid surrounding the food and causes forced convection, so that the heat of the liquid effectively penetrates not only to the surface of the food but also to the inside of the food.

For this reason, the inside of the food packed in the flexible container via the liquid is also heated and sterilized at substantially the same temperature as the surface temperature of the container by the forced convection of the liquid, so that the temperature of the hot water shower is increased. Can effectively sterilize the inside of food even at or near the sterilization temperature, and The temperature of the food does not need to be high and the food will not be overheated and damaged. In addition, when food is packed in a container, even if the food is lightweight, the food does not scatter when taking a hot water shower from above and below, thus ensuring that all food is heat-sterilized. can do.

Furthermore, the flexible container can be used as it is as a packaging container, so that it is not necessary to heat-sterilize the container and the food separately, thereby improving workability and filling the container with the food. At this time, it is possible to prevent bacteria from being mixed into the inside and propagation of bacteria remaining after sterilization during this filling operation.

In order for the water droplets of the hot water tank to randomly hit the surface of the container and generate a wave in the liquid inside, it is effective for the hot water shower to be a filled conical shower, but it is effective to partially cover the surface of the container. In order to increase the wave motion by applying a large pressure to the water, it is preferable to use a sheet-shaped shower in combination with the conical shower. The sheet-shaped shower locally hits the container surface with a pressure greater than the packed conical shear, so that the wave in the container becomes large, thus generating a greater forced convection of the liquid and into the food. Heat transfer can be performed effectively. However, it is to be understood that the sheet shower cannot be used alone because the entire surface of the packaged food cannot be showered if only the sheet shower is used.

• Containers can be made of any material that can withstand the temperature of a hot water shower, especially flexible and flexible, such as vinyl bags, which are commonly used as food packaging bags. Preferably, the bag has

Flexible packaged foods may be sterilized by heating with a hot water shower and then naturally cooled, but foods containing fermentation bacteria such as salted and pickled foods may be sterilized by heating with a hot water shower. Forced cooling is required. This is because fermentation progresses excessively if it is cooled naturally after sterilization. Necessary to prevent damage to food. This forced cooling may be performed by using a combination of heat transfer and forced convection by applying a cold water shower to a flexible container-packed food as in the case of heat sterilization, following the heat sterilization treatment, or by using cold water after heat sterilization. It may be immersed in the tank. '' Brief description of the drawings

FIG. 1 is a system diagram of an example of an apparatus used for carrying out the food sterilization method according to the present invention, and FIG. 2 is an enlarged view of the hot water shower of FIG. Fig. 3A is a side view of one conical shower used in the present invention, and Fig. 3B is Fig. 3A. FIG. 4 is a front view of a sheet-shaped shuffle used in the present invention, and FIG. 5 is a top view of a state in which a hot water shower spreads over a net conveyer. Figure 6 and Figure 6 are almost the same as Figure 2, but only a filled conical shower; a figure showing a water shower spouting; Figure 7 is almost the same as Figure 5 However, the hot water shower consisting only of the conical shower shown in Fig. Fig. 8 is a top view of the state where the food spreads on the bay, and Fig. 8 Fig. 9B illustrates the state in which each droplet of the shower jet hits one location on the surface of the container.Fig. 9B is the same as Fig. 9A, but the other droplets hit a different location. FIG. 10 is a system diagram showing another example of the apparatus used in the method for sterilizing food according to the present invention. BEST MODE FOR CARRYING OUT THE INVENTION

Next, one example in which the method for sterilizing food according to the present invention is carried out using the apparatus shown in FIGS. 1 to 5 will be described in detail.

The method of the present invention has flexibility and flexibility as shown in FIG. The food 14 is put together with the liquid 12 in the container 10 to form a packaged food 16, and as shown in FIG. 1, the container-packed food 16 is a liquid-permeable conveyer such as a net conveyor. In this process, the packaged food 16 is subjected to hot water showers 20 and 20 ′ from above and below in the process of being transported on the container 18, and the food 14 in the container 10 is heated and sterilized.

The food 14 has been subjected to a predetermined processing, and may or may not have been subjected to a sterilization treatment before or simultaneously with the processing. The food 14 may be shipped in a container after being heat-sterilized by the method of the present invention, or may be packed in a container after heat-sterilization by the method of the present invention. It may be refilled in bottles or other shipping storage containers, or may be placed in cans, bottles, or other shipping storage containers packed in sterilization containers. However, it is most preferable that the container 10 used for processing by the method of the present invention is used as a shipping storage container, sterilized by heating by the method of the present invention, and then stored as it is.

It is preferable that the container 10 having flexibility and flexibility is a bag that is soft, has great flexibility, and has high thermal conductivity to the extent that it does not have a shape self-holding property, such as a thin bullet bag.

As shown in FIG. 1, the apparatus used to carry out the method of the present invention has a hot water sterilization treatment area HT for bathing hot water shower jets 20 and 20 ′ from above and below the packaged food 16. The liquid-permeable conveyor 18 is arranged so as to pass through the hot water treatment area HT.

The conveyer 18 extends from the front of the hot water sterilization processing area HT, and the extension before this functions as the carry-in conveyer section 18A, and also extends beyond the tip of the hot water sterilization processing area HT, and this extension conveys. Acts as part 18B. The conveyor 18 is made of a water-permeable conveyor member (net conveyor) made of a corrosion-resistant metal or plastic wire net, and the conveyor member is made non-conductive by guide rollers 22 to 25. At least one guide roller, for example, the guide roller 22 is wound around the end and driven by roller driving means (not shown).

A conveyor 52 for guiding the heat-sterilized packaged food 1 to the storage container 54 is provided below the conveyor portion 18 B of the conveyor 18.

In the illustrated form, the shower jet generating means 26 includes a plurality of conical hot-water showers 20 C and 20 ′ C which are sprayed on almost all upper surfaces and all lower surfaces of the packaged food 16 so as to be bathed. Shower jet nozzles 28 C, 28 'C and this conical hot water shower 20 C, 20' C together with a locally sheet-like shower '20 S, 20, S on the surface of the packaged food 16 It is composed of a plurality of sheet-shaped shower jet nozzles 28S, 28S, and 28S that jet so as to be exposed to water. The conical shower jet nozzles 28 C and 28 ′ C are preferably in the form of a full conical nozzle so that the conical hot water showers 20 C and 20 ′ C have a uniform cone.

As can be seen from Figs. 1 and 2, the conical shower jet nozzles 28C and 28'C and the sheet shower jet nozzles 28S and 28'S The conical showers 20 C, 20 ′ C and the sheet showers 20 S, 20 ′ S are arranged alternately in the transport direction, as shown in FIG. Again, the interrelationships of these showers are not limited to this. However, as shown in Fig. 5, it is preferable that the adjacent conical hot water showers 20C and 20'C overlap with each other so that the shower can be applied to the container-packed food 16 without any gap. Masire,

As shown in FIG. 1, these jet nozzles 28C, 28'C, 28S, 28, S are provided with a conveyor 18 so as to supply a liquid from a liquid circulation means 30 described later. Is connected to a supply pipe 32 extending along the transfer direction of the feed pipe.

The liquid circulation means 30 is composed of a circulation pump 38, a filter 40, and a heater 42, which are sequentially connected to the liquid recovery tank 36 of the liquid collection means 34 on the hot water side, and an output terminal of the heater 42. The upper and lower shower squirts through conduit 44 and supply conduit 32 Nozzles 28C, 28'C, 28S, 28'S are connected. Therefore, after sterilizing the packaged food 16 in the hot water sterilization area HT, the hot water stored in the liquid recovery tank 36 is recovered by the liquid circulation means 30 and reheated to a predetermined temperature, and The shower jet nozzles 28 C, 28 C, 28 S and 28 ′ S are returned to be used for hot water sterilization again.

In order to prevent the shower from scattering around, a hood 46 can be provided so as to surround the hot water sterilization treatment area HT. The liquid collecting means 34 further includes a funnel-shaped collector member 48 receiving hot water from the shower jets 20C, 20'C, 20S, 20'S in the hot water sterilization treatment area HT, The liquid recovery tank 36 receives liquid from a drain port 50 of the collector member 48.

Next, the method of sterilizing food of the present invention, which is carried out using the apparatus shown in Fig. 1, will be described. As described above, a flexible plastic bag, which is typically a thin vinyl bag serving also as a bag for shipping and storage, is described above. The food 14 is put together with the liquid 12 in a container 10 having properties and flexibility to make a large number of packaged foods 16.

As shown in FIG. 1, these packed foods 16 are sequentially placed on the carry-in conveyor portion 18A of the conveyor 18 and transported to the hot water sterilization treatment area HT.

The upper and lower shower jet nozzles 28 C, 28 'C, 28 S, 28, S of the shower jet generating means 26 Upper and lower conical hot water showers 20 C, 20' C and sheet hot water shower 2 Give 0 S, 20 and S. As already described, the hot water showers 20 C, 20 ′ C, 20 S, 20 and S are formed by discharging a large number of hot water droplets without interruption. As shown in FIG. 6, 20 d, 20 and d sequentially hit individual surface portions of the packaged food 16 (the surface portion of the container 10).

Thus, when the individual water droplets 20 d, 20, of the hot water shower 20, 20 ′ hit the surface of the container 10, as shown in FIGS. 9A and 9B, Containers hit by water droplets 20 d, 20 ′ d through the surface of container 10 When the heat of the water droplets 20 d and 20 ′ d is transferred to the liquid 12 in 10, the surface portions 10 SA and 10 SB hit by the individual water droplets 20 d and 20 ′ d The dent is made, and the surrounding surface 10 SA ', 10 SB, protrudes accordingly. Since the individual water droplets 20 d and 20 ′ d randomly hit different surface portions of the container 10, the heat transfer to the liquid 12 therein and the dents and protrusions of the surface portion of the container 10 are Occurs at 10 different surface parts, 10 SA and 10 SB. It can be seen that the water droplets 20 d and 20 ′ d hit at different portions in FIGS. 9A and 9B. The surface portion of the container 10 water droplets 20 d, 20, After d collides with the surface portion 10 SA and is dented, the water droplet 20 d, 20 and d collides with the next surface portion 10 SB and dents the surface portion 10 SB. Along with this, the previously recessed surface portion 10 SA protrudes in turn, and such dents and protrusions appear continuously on the individual surface portions of the container 10.

Therefore, in the liquid 12 in the container 10, low frequency or ultrasonic wave phenomena occur due to dents and protrusions of the individual surface portions of the container 10. The waves of the liquid 12 permeate not only on the surface of the food but also inside the food with heat.

In general, heat transfer is achieved by a combination of three mechanisms: radiation, heat conduction, and convection heat transfer.However, when waves are imparted to the liquid 12 in the vessel 10, the convection heat transfer is particularly affected by natural convection. Forced convection heat transfer has a higher heat transfer effect than heat transfer, and heat transfer to food 14 can be performed efficiently. Further, the liquid 12 penetrates deep into the food 14 by receiving the wave of the liquid, so that heat is transmitted to the inside of the food 14 and the inside of the food 14 can be reliably heated and sterilized. The interior of food 14 includes both between individual foods 14 and the internal clearance of one food 14 (if any).

If there is no liquid 12 and water droplets 20 d and 20 'd simply hit the surface of the container 10 and conduct heat, the surface of the container 10 comes into contact with this surface Since heat is transferred to food 14 only by heat conduction, the heat transfer efficiency is low.In order to heat the inside of the food at the back located in the center of the container, the temperature of the hot water shower must be further increased. Nevertheless, this will damage food components.

In order to heat-sterilize food ingredients without damaging them, it is necessary to heat-sterilize at a temperature of at most 60 ° C to 70 ° C, but there is no liquid 12 and only heat conduction It is necessary to sterilize at a temperature of 100 ° C or higher in order to sterilize the pasteurized food, which reduces the pasteurizing property of sterilizing the pasteurized food ingredients without damaging them.

As described above, when the liquid in the flexible container 10 is caused to vibrate by the collision of the individual water droplets of the hot water shower, the inside of the food packed in the container 10 is also affected by the surface temperature of the container 10. Since it is heated and sterilized at almost the same temperature, the inside of the food 14 can be effectively sterilized even when the temperature of the hot water shower 20 C, 20 'C, 20 S, 20 S' is at or near the sterilization temperature. The hot water shower does not need to be hot and does not overheat and damage food.

Also, if the food 14 is packed in the container 12, even if the food 14 is lightweight, the hot water showers 20 C, 20 'C, 20 S, and 20' S can be placed from above and below. It can be seen that the food 14 does not scatter when bathed, so that all the food 14 can be reliably heated and sterilized.

As shown in the form of FIG. 5, a sheet-like shower 20 S, 20 ′ S that locally hits the container 10 together with a conical shower 20 C, 20 ′ C that hits almost the entire surface of the container 10. When used together, conical showers 20 C and 20 ′ C cause dents and protrusions on the surface of container 10 while transferring heat to almost the entire surface of container 10. S, 20'S causes water droplets to strike locally on the surface of container 10 with a large pressure to make the dents and protrusions on the surface of container 10 even larger locally, causing vibration of liquid 12 (wave). The conical showerhead 20C, 20C ' The forced convection of the liquid 12 can be made larger than in the case where only the food is used.

Of course, as shown in FIG. 6 and FIG. 7, the heating of the present invention can be performed without using the sheet-like showers 20 S, 20, and S alone and using the conical showers 20 C, 20, and C alone. Sterilization can be achieved.

The temperature of the hot water shower is determined by the type and size of the food 14 to be packaged, the state of the material placed on the conveyor 18 (density, height), and the like. , 40 to 70 ° C., preferably 56 to 70 ° C. In addition, the pressure of the hot water shower 20 C, 20 'C, 20 S, 20 S is determined by the type of food 14 to be packed and the state of placing the material on the conveyor 18 (density, high And the conveyor speed of the conveyor 18, etc., but is generally set to several kgf / cm ^{3 to} several tens kgf / cm ³ .

In addition, the heat sterilization treatment time is also the same as above, the type and size of the food 14 to be packaged, the state in which the packaged food 16 is placed on the conveyor 18 (density and height), the shower pressure, and the It depends on the transport speed. In particular, the shower pressure and the processing time correlate with each other, and the higher the shower pressure, the shorter the processing time.

The packaged food 16 heat-sterilized by the hot water shower 20C, 20'C, 20S, 20'S of the apparatus shown in Fig. 1 is collected in the storage container 54 through the chute 52. You. Then, since the heat-sterilized packaged food 16 is naturally cooled, the food heat-sterilized by this method does not degrade even if it is slowly cooled after heat sterilization. Food. Such foods include various vegetables, boiled foods, grated radish, and the like. The liquid 1 2 should be a liquid that the food preservation liquid or the food itself has, such as a preservative liquid that does not degrade the food (for example, water), boiled juice or soup, radish juice, etc. preferable.

However, if the food 14 contains fermenting bacteria such as salted or pickled vegetables, In this case, food 14 must be sterilized by heating with a hot water shower and then forcedly cooled. This is necessary to prevent food from being damaged due to excessive fermentation if the product is naturally cooled after sterilization.

An apparatus suitable for packaging such foods and heat sterilizing them is shown in FIG. This apparatus has a hot water sterilization treatment area HT, a cold water treatment area CT, and a liquid drainage area LT provided between these areas HT and CT. Since the cold water treatment area CT has the same configuration as the hot water heat sterilization treatment area HT except for the cold water shower temperature, in FIG. 10, the same parts are denoted by the same reference numerals with 100 added. . This cold water treatment gives the food material an effect of inhibiting the growth of microscopic substances. Therefore, the growth of putrefactive bacteria and poisonous bacteria sterilized by the hot water treatment can be effectively prevented. In this cold water treatment, the principle of cooling the food by the cold water shower is the same as the principle of heat sterilization.If the sheet-shaped showers 120S, 120, and S are used together, the cold water treatment can be performed more efficiently. it can.

The liquid drainage process performed between the hot water sterilization treatment and the cold water treatment is performed. Therefore, the cooling load in the chilled water treatment increases, and the number of cooling facilities increases, leading to a rise in equipment costs. This is necessary to prevent this.

In the case where forced cooling is to be performed after heat sterilization of the packaged food 16, this forced cooling does not necessarily have to be performed by the apparatus of FIG. 10 .For example, after heat sterilization by the apparatus of FIG. Forcible cooling can be performed by an appropriate means such as placing the container 54 in another cooling tank.

The temperature of the cold water shower to be subjected to the cold water treatment is preferably room temperature or lower, preferably 15 ° C. or lower.

As described above, the food 14 may be shipped and stored in a container, but after being sterilized by heating according to the method of the present invention, it can be refilled into cans, bottles, or other containers for shipping storage. Good and as packed May be placed in cans, bottles or other containers for shipping and storage. If the container 10 used for processing by the method of the present invention is used as a shipping storage container, or if the container 10 is placed in a shipping storage container such as a can or a bottle while being kept in the container 10, bacteria will be generated at the time of refilling. It is most preferable because it can prevent the bacteria from multiplying during mixing or refilling.

Note that the expressions “warm water” and “cold water” are used in the above embodiment, but this is not strictly “water” but functions as a heat medium and applies pressure to the container 10. It is to be understood that other liquids may be used as long as they cause irregular deformation on the surface of the container 1 ◦.Therefore, `` water '' is a broad meaning including other liquids having such a function. It should be interpreted. '' Industrial applicability

As described above, when the food is sterilized by heating according to the method for sterilizing food according to the present invention, it is possible to effectively sterilize the inside of the food without increasing the heating temperature. With such a container, it can be suitably used for shipping as it is.

Claims

The scope of the claims

1. Put a food (14) together with a liquid (12) in a flexible and flexible container (10) to prepare a packaged food (16), In the transportation process, the container-packed food is subjected to a hot water shower (20 C, 20'C or 20C, 20C, 20S, 20'S) from above and below, and the liquid is vibrated, thereby making the container vibrated. A method for sterilizing food, comprising heat sterilizing food in the food.

2. The method for sterilizing food according to claim 1, wherein the hot water shower is conical shower (20C, 20 ') which is bathed so as to hit almost the entire surface of the container for the packaged food. C) A method for sterilizing food, characterized in that:

3. The method of sterilizing food according to claim 2, wherein the hot water shower is used together with the conical shower (20C, 20'C) to package food (16). A method for sterilizing food, characterized in that the container contains a sheet-like shower (20S, 20, S) that is locally exposed to a large pressure. '

4. The method for sterilizing food according to any one of claims 1 to 3, wherein the packaged food is heat-sterilized and then forcibly cooled to cool the food in the container. Sterilization method.

5. The method for sterilizing food according to claim 4, wherein the forced cooling is performed using a cold water shower (120, 120 'or 120, 120') on the packaged food from above and below. , 120 S, 120, S), by vibrating the liquid.

6. The method for sterilizing food according to any one of claims 1 to 5, wherein the container is a container for shipping and storing the food.

7. The method for sterilizing food according to any one of claims 1 to 5. A method for sterilizing food, wherein the food with a container is refilled into another shipping storage container after processing.

8. The method for sterilizing food according to any one of claims 1 to 5, wherein the food with a container is put into another shipping storage container as it is after processing. .

9. A packaged food product obtained by the method according to any one of claims 1 to 5.