WO2010026897A1 - Method for pasteurizing pouched fluid food - Google Patents
Method for pasteurizing pouched fluid food Download PDFInfo
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- WO2010026897A1 WO2010026897A1 PCT/JP2009/064850 JP2009064850W WO2010026897A1 WO 2010026897 A1 WO2010026897 A1 WO 2010026897A1 JP 2009064850 W JP2009064850 W JP 2009064850W WO 2010026897 A1 WO2010026897 A1 WO 2010026897A1
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- sliding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
- A23L3/14—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus with packages moving on the spot
Definitions
- the present invention relates to a sterilization method in the case where fluid food containing milk protein such as enteral nutrients is filled in a flexible pouch and sealed for sliding sterilization.
- the pouch is restrained using a jig or a dedicated mounting shelf, With these methods, the quantity that can be placed is reduced, the production efficiency is lowered, and the use of a dedicated placement shelf increases the cost and makes it economical.
- Sliding sterilization is a method in which a flexible pouch is filled with fluid food and sealed, and this pouch is placed on a sterilization shelf in a sliding retort sterilizer and sterilized while reciprocating the sterilization shelf back and forth or left and right. It is.
- An example of sliding sterilization is shown in Japanese Patent Laid-Open No. 57-5678.
- the horizontal movement of the pouch with the sterilization shelf causes the fluid food in the pouch to move and the pouch to wave, causing the headspace gas in the pouch to move and force the contents.
- Stirring can promote heat transfer of the contents and shorten the sterilization time, and can be sterilized by placing the pouch on the shelf in an unconstrained state, so the pouch is restrained using a jig.
- the number of pouches that can be placed on a shelf is larger than that of rotating sterilization and swinging sterilization, and production efficiency can be improved.
- the fluid food is a high-fat, high-protein food containing milk protein (enteral nutrient, liquid food, soup, milk, coffee drink with milk, etc.), a certain amount of head
- the space is provided, bubbles are generated due to the stirring effect by sliding, and the bubbles are aggregated.
- the present invention has been considered in view of the problems in the above-described conventional sliding sterilization method for pouch-packed fluid foods, while maintaining the effect of shortening the sterilization time by the sliding sterilization method. It is an object of the present invention to provide a sterilization method capable of suppressing foaming of a liquid food and effectively preventing kogation of a fluid food.
- the present inventors have generated bubbles from the fluid food in the head space of the pouch in the process of continuing sliding with the sliding sterilizer. Then, when observing the process of agglomeration, the bubbles generated in the few seconds immediately after the start of sliding are relatively large bubbles, but as the sliding continues, these bubbles gradually change into a large number of fine bubbles. It was found that when the number of fine bubbles increased and the bubbles became dense, an agglomerated state occurred.
- the first configuration of the present invention that achieves the object of the present invention described above is a sterilization method in which a flexible pouch is filled with a fluid food and sealed, and sliding sterilization is performed in a retort sterilizer.
- the intermittent sliding is performed so that the foam generated in the fluid food by sliding during the selected sliding time does not cause kogation at the interface between the fluid food and the head space.
- This is a method for sterilizing pouch-packed fluid food characterized by stopping sliding for a sufficient time to disappear to a certain extent and repeating this sliding and stopping.
- the intermittent sliding is performed in a sliding cycle of 13 to 30 seconds with a sliding time of 3 to 5 seconds and a stop time of 10 to 25 seconds. It is the sterilization method characterized by this.
- the third configuration of the present invention is a sterilization method characterized in that, in the first to second configurations, the fluid food is an enteral nutrient or a concentrated liquid food.
- sliding sterilization is performed by sliding the pouch intermittently, and this intermittent sliding occurs in the fluid food by sliding in the selected sliding time.
- This intermittent sliding is performed by stopping the sliding for a sufficient period of time so that the foam disappears to the extent that it does not cause kogation at the interface between the fluid food and the head space, and repeating this sliding and stopping. Even if it continues, the state where a large number of fine bubbles are concentrated in the head space does not occur, and the stirring of the fluid food is not hindered by the aggregation of bubbles in the head space. While maintaining, it is possible to prevent the koi of the fluid food from being generated at the interface between the fluid food and the head space.
- the intermittent sliding is performed in a sliding cycle of 13 to 30 seconds with a sliding time of 3 to 5 seconds and a stop time of 10 to 25 seconds, thereby shortening the time. While maintaining the effect of shortening the sterilization time in the sliding cycle, it is possible to prevent the formation of kogation of the fluid food at the interface between the fluid food and the head space.
- the tube when the present invention is applied to a pouch-packed enteral nutrient or concentrated liquid food, the tube is used to give the enteral nutrient or concentrated liquid food to a consumer.
- the tube can be used safely without fear of clogging.
- the sterilization method of the present invention is suitable when sliding sterilization is performed by filling a pouch made of a flexible material with a fluid food and sealing it.
- the pouch is not particularly limited as long as it is made of a flexible material, but it is a four-layer structure comprising a PET (polyethylene terephthalate) layer, a nylon layer, an aluminum foil layer, and a polypropylene layer from the outer surface side usually used as a pouch.
- the pouch is applied.
- fluid foods include foods containing casein and milk protein as ingredients, which are easy to foam.
- examples include, but are not limited to, enteral nutrients, liquid foods, soups, milk, high-fat, high-protein liquid foods containing milk proteins such as milk-containing coffee drinks, and the like.
- the viscosity of the fluid food suitably used in the present invention is preferably 0.2 to 4500 mPa ⁇ s at the sterilization temperature measured or calculated at 50 rpm using a B-type viscometer from the viewpoint of shortening the sterilization time. 10 to 2500 mPa ⁇ s, more preferably 10 to 1500 mP ⁇ a is more preferable. If the sterilization temperature exceeds 100 ° C. and it is difficult to measure the viscosity of the contents during sterilization, the andrade viscosity formula ( ⁇ exp (E / RT), ⁇ : viscosity, E: flow activity The viscosity of the content during sterilization can be calculated using the chemical energy, R: gas constant, and T: absolute temperature (° K).
- the head space formed when the pouch is filled and sealed with the contents may be the atmosphere.
- nitrogen gas, carbon dioxide gas, argon gas, or these Gas replacement can be appropriately performed using a mixed gas.
- a conventionally used crank type or eccentric cam type sliding retort device can be used as a device for sliding sterilization.
- FIG. 1 is a sectional view showing an example of an apparatus for carrying out the method of the present invention, and shows a sterilization shelf sliding mechanism by a crank system.
- A1 is a retort main body
- A2 is a support base such as a rail.
- a movable table A4 is mounted on the support table A2 via a wheel A3, and a sterilization shelf (tray) A5 containing a large number of large pouches packed with fluid food is arranged on the movable table A4 in multiple stages.
- A6 is a viewing window and is provided in the retort main body A1.
- A10 is a motor
- A11 is a crank mechanism driven by the motor A10. The other end of the crank mechanism A11 is connected to a drive shaft A8 protruding from the movable shelf A4 via a seal mechanism A9 of the retort body A1.
- the pouch is moved back and forth in the horizontal direction together with the sterilization shelf accommodated in the movable base A4 by the crank mechanism A11, the liquid food in the pouch is moved, the top surface of the pouch is waved, and stirring is performed. Is called.
- the wavy phenomenon of this fluid food-stuffed pouch can be confirmed visually through the viewing window A6.
- Acceleration is one of the factors of stirring effect for sliding retort. However, it is considered that there is an appropriate range for the acceleration in consideration of the durability and actual production of the packaging material.
- the acceleration range in which sufficient stirring effect is exhibited and there is no possibility of causing turbulence or scratches on the packaging material regardless of the product type is 0.1G to 0.3G.
- the shelf board (tray) to be placed may be divided into sections that contain only one pouch on the partition wall so that the pouch does not move on the shelf board in the horizontal direction.
- the pressure in the retort kettle during retort sterilization is preferably adjusted in the range of -0.07 MPa to +1.0 MPa as a gauge pressure.
- the range of 0 Mpa to +0.5 MPa is preferable. If this pressure is less than 0 MPa, a vacuum device is required. On the other hand, if this pressure exceeds +0.5 MPa, it is not preferable because the device cost increases to ensure safety.
- sliding sterilization is performed not by continuous sliding but by intermittent sliding. Intermittent sliding is performed in a sliding cycle of 13 to 30 seconds with a sliding time of 3 to 5 seconds and a stop time of 10 to 20 seconds.
- a specific sliding cycle determines the optimal sliding cycle in this range according to the type and composition of the fluid food.
- a sliding time of at least 3 seconds is required to increase the sliding effect, and in addition to the performance of the motor, a total of 3 seconds is required: 1 second for startup, 1 second for sliding, and 1 second for sliding prevention. .
- the upper limit of one sliding time is 5 seconds.
- the stop time is less than 10 seconds, bubbles generated by sliding are difficult to disappear, and the remaining bubbles are added to bubbles generated by the next sliding, and the amount of bubbles gradually increases, leading to the generation of koge. Therefore, the lower limit of the stop time is 10 seconds.
- a particularly preferred range of intermittent sliding is that the sliding time is 5 seconds and the sliding time is 15 to 20 seconds with a stop time of 10 to 15 seconds.
- the sliding retort conditions are as follows.
- the sterilization time for obtaining a predetermined sterilization value is 5.3 minutes, which is not much different from the normal sterilization time (6 minutes) by continuous sliding retort sterilization of enteral nutrients, and sufficient sterilization. It was found that the time reduction effect can be maintained.
- the present invention relates to a sliding sterilization method for pouch-packed fluid foods, while suppressing the foaming of fluid foods while maintaining the effect of shortening the sterilization time by the sliding sterilization method. It can be used to effectively prevent kogation of food.
- liquid foods include enteral nutrients, liquid foods, soups, milk, coffee drinks with milk, and the like.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
A method for pasteurizing a pouched fluid food which comprises intermittently rotating a pouch to thereby rotationally pasteurize the same, stopping the intermittent rotation over a period of time sufficient for the disappearance of bubbles having been generated in the fluid food due to the rotation during a selected rotation time to such an extent that the interface between the fluid food and the head space would not get burned, and repeating the rotating and stopping operations.
Description
本発明は、経腸栄養剤等の乳タンパク質などを含む流動性食品を可撓性パウチに充填、密封し摺動式殺菌を行う場合の殺菌方法に関する。
The present invention relates to a sterilization method in the case where fluid food containing milk protein such as enteral nutrients is filled in a flexible pouch and sealed for sliding sterilization.
背景技術
パウチ詰め流動性食品を殺菌する場合、一般には静置式殺菌機と呼ばれる殺菌機が用いられる。しかし、パウチのヘッドスペースガス量が多いとガスが熱伝達を妨げるために殺菌時間が長くなり生産効率が悪くなるので、ヘッドスペースガスをなるべく少なくして殺菌を行っている。また反対に、回転式殺菌や揺動式殺菌においては、特開平９－２１５７３２号公報に示すように、回転や揺動によってパウチ内のヘッドスペースガスが移動して内容物を強制的に攪拌することにより、内容物の熱伝達を促進し殺菌時間の短縮が図られている。 BACKGROUND ART When sterilizing pouch-packed fluid food, a sterilizer called a stationary sterilizer is generally used. However, if the amount of head space gas in the pouch is large, the gas hinders heat transfer, so the sterilization time becomes long and the production efficiency deteriorates. Therefore, sterilization is performed with as little head space gas as possible. On the contrary, in rotary sterilization and rocking sterilization, as shown in Japanese Patent Laid-Open No. 9-215732, the headspace gas in the pouch is moved by rotation and rocking to forcibly stir the contents. Thus, heat transfer of the contents is promoted to shorten the sterilization time.
パウチ詰め流動性食品を殺菌する場合、一般には静置式殺菌機と呼ばれる殺菌機が用いられる。しかし、パウチのヘッドスペースガス量が多いとガスが熱伝達を妨げるために殺菌時間が長くなり生産効率が悪くなるので、ヘッドスペースガスをなるべく少なくして殺菌を行っている。また反対に、回転式殺菌や揺動式殺菌においては、特開平９－２１５７３２号公報に示すように、回転や揺動によってパウチ内のヘッドスペースガスが移動して内容物を強制的に攪拌することにより、内容物の熱伝達を促進し殺菌時間の短縮が図られている。 BACKGROUND ART When sterilizing pouch-packed fluid food, a sterilizer called a stationary sterilizer is generally used. However, if the amount of head space gas in the pouch is large, the gas hinders heat transfer, so the sterilization time becomes long and the production efficiency deteriorates. Therefore, sterilization is performed with as little head space gas as possible. On the contrary, in rotary sterilization and rocking sterilization, as shown in Japanese Patent Laid-Open No. 9-215732, the headspace gas in the pouch is moved by rotation and rocking to forcibly stir the contents. Thus, heat transfer of the contents is promoted to shorten the sterilization time.
しかしながら、回転式殺菌や揺動式殺菌を行う場合には殺菌機内でパウチが移動することを防止するため、治具などを用いてパウチを拘束したり専用の載置棚を用いたりするが、これらの方法では載置できる数量が少なくなり生産効率が低下したり、専用載置棚を用いるためにコスト高となり経済性を欠くこととなる。
However, in order to prevent the pouch from moving in the sterilizer when performing rotary sterilization or rocking sterilization, the pouch is restrained using a jig or a dedicated mounting shelf, With these methods, the quantity that can be placed is reduced, the production efficiency is lowered, and the use of a dedicated placement shelf increases the cost and makes it economical.
摺動式殺菌は、可撓性パウチに流動性食品を充填密封し、このパウチを摺動式レトルト殺菌機内の殺菌棚に載置して殺菌棚を前後または左右に往復運動させながら殺菌する方法である。摺動式殺菌の一例を特開昭５７－５６７８号公報公報に示す。この殺菌方法によれば、殺菌棚とともにパウチが水平運動することにより、パウチ内の流動性食品が移動してパウチが波立つ現象が生じ、パウチ内のヘッドスペースガスが移動して内容物を強制的に攪拌することにより、内容物の熱伝達を促進し殺菌時間の短縮が図られる上に、パウチを非拘束状態で棚上に載置して殺菌できるので、治具を用いてパウチを拘束する回転式殺菌や揺動式殺菌に比べて棚上に載置できるパウチ数が多く生産効率を向上させることができる。
Sliding sterilization is a method in which a flexible pouch is filled with fluid food and sealed, and this pouch is placed on a sterilization shelf in a sliding retort sterilizer and sterilized while reciprocating the sterilization shelf back and forth or left and right. It is. An example of sliding sterilization is shown in Japanese Patent Laid-Open No. 57-5678. According to this sterilization method, the horizontal movement of the pouch with the sterilization shelf causes the fluid food in the pouch to move and the pouch to wave, causing the headspace gas in the pouch to move and force the contents. Stirring can promote heat transfer of the contents and shorten the sterilization time, and can be sterilized by placing the pouch on the shelf in an unconstrained state, so the pouch is restrained using a jig. The number of pouches that can be placed on a shelf is larger than that of rotating sterilization and swinging sterilization, and production efficiency can be improved.
ところで、この摺動式殺菌において流動性食品が乳タンパク質を含む高脂肪、高たんぱく食品（経腸栄養剤、流動食、スープ、牛乳、ミルク入りコーヒー飲料等）の場合は、一定量以上のヘッドスペースを設けると摺動による攪拌効果により泡立ちが生じ、その泡が凝集してしまうという問題が生じる。
By the way, in this sliding sterilization, if the fluid food is a high-fat, high-protein food containing milk protein (enteral nutrient, liquid food, soup, milk, coffee drink with milk, etc.), a certain amount of head When the space is provided, bubbles are generated due to the stirring effect by sliding, and the bubbles are aggregated.
すなわち、このような流動性食品が、その成分や配合比(処方)により泡立ちやすいものである場合は、摺動による攪拌により細かい泡が発生し、摺動を続けると、この泡がヘッドスペースを満たし、凝集して移動しなくなり、このため摺動しても泡が動かなくなり、ヘッドスペースが動かなくなるので、静置式殺菌と実質的に同じ状態となり、ヘッドスペースと流動性食品の界面における流動性食品の移動が妨げられ、その結果該界面において流動性食品の凝集が生じ、この凝集部分においてレトルト殺菌時の熱とヘッドスペース中の酸素の作用によりコゲを生じてしまうことが判った。そしてこのコゲの発生を防止するため、泡が発生しなくなるまで摺動速度を低下させると、ヘッドスペースの攪拌効果が低下する結果コゲ発生の防止につながらないことも判った。
That is, when such a fluid food is easy to foam due to its ingredients and blending ratio (prescription), fine bubbles are generated by agitation by sliding, and if the sliding continues, these bubbles will take up head space. Fills, agglomerates and does not move, so foam does not move even if it slides, and the headspace does not move, so it is substantially the same state as stationary sterilization, and the fluidity at the interface between the headspace and fluid food It has been found that the movement of the food is hindered, and as a result, the fluid food agglomerates at the interface, and the coagulation is caused by the action of heat during retort sterilization and oxygen in the head space. It has also been found that reducing the sliding speed until no bubbles are generated to prevent the generation of kogation does not lead to the prevention of kogation as a result of the head space stirring effect being reduced.
流動性食品の表面にコゲが生じると、食品の外観と味覚を悪くすることにより商品価値を損ねるばかりでなく、流動性食品が経腸栄養剤等である場合は、医療や介護の現場で経鼻・経瘻孔等のチューブを使用して投与される場合もあるので、このチューブにコゲが詰まると重大な事態を生じるおそれがあるので、コゲの発生は防止しなければならない問題である。
When kogation occurs on the surface of fluid food, not only does the product value deteriorate due to poor food appearance and taste, but if the fluid food is an enteral nutrient, etc. Since it may be administered using a tube such as a nose or a fistula, if this tube becomes clogged, it may cause a serious situation. Therefore, the occurrence of kogation must be prevented.
発明の開示
本発明は、上記従来のパウチ詰め流動性食品の摺動式殺菌方法における問題点にかんがみなされたものであって、摺動式殺菌方法による殺菌時間の短縮効果を維持しつつ、流動性食品の泡立ちを抑制し、流動性食品のコゲ発生を有効に防止することができる殺菌方法を提供しようとするものである。 DISCLOSURE OF THE INVENTION The present invention has been considered in view of the problems in the above-described conventional sliding sterilization method for pouch-packed fluid foods, while maintaining the effect of shortening the sterilization time by the sliding sterilization method. It is an object of the present invention to provide a sterilization method capable of suppressing foaming of a liquid food and effectively preventing kogation of a fluid food.
本発明は、上記従来のパウチ詰め流動性食品の摺動式殺菌方法における問題点にかんがみなされたものであって、摺動式殺菌方法による殺菌時間の短縮効果を維持しつつ、流動性食品の泡立ちを抑制し、流動性食品のコゲ発生を有効に防止することができる殺菌方法を提供しようとするものである。 DISCLOSURE OF THE INVENTION The present invention has been considered in view of the problems in the above-described conventional sliding sterilization method for pouch-packed fluid foods, while maintaining the effect of shortening the sterilization time by the sliding sterilization method. It is an object of the present invention to provide a sterilization method capable of suppressing foaming of a liquid food and effectively preventing kogation of a fluid food.
本発明者等は、上記本発明の目的を達成するため種々実験と研究を重ねた結果、摺動式殺菌機による摺動を継続する過程において、パウチのヘッドスペースにおいて流動性食品から泡が発生してから凝集する過程を観察すると、摺動開始直後の数秒間に発生した泡は比較的大きな泡であるが、摺動を継続するにつれてこれらの泡は次第に細かい多数の泡に変化し、これらの細かい泡の数が増えて密集すると凝集状態が生じることがわかった。そして摺動開始直後の数秒間に発生した大きな泡は比較的に破裂しやすいため、大きな泡の状態の時に静置すれば比較的短時間で消失することに着目し、摺動工程において数秒間摺動を行ったのち比較的短時間の所定時間摺動を停止すれば、泡はすべて消失するので、細かい多数の泡が密集する状態が発生することがなく、流動性食品の攪拌がヘッドスペース中の泡の凝集によって妨げられることがないことを見出し、本発明に到達した。
As a result of repeating various experiments and researches to achieve the object of the present invention, the present inventors have generated bubbles from the fluid food in the head space of the pouch in the process of continuing sliding with the sliding sterilizer. Then, when observing the process of agglomeration, the bubbles generated in the few seconds immediately after the start of sliding are relatively large bubbles, but as the sliding continues, these bubbles gradually change into a large number of fine bubbles. It was found that when the number of fine bubbles increased and the bubbles became dense, an agglomerated state occurred. And since the large bubbles generated in the few seconds immediately after the start of sliding are relatively easy to burst, pay attention to disappearing in a relatively short time if left standing in the state of large bubbles, a few seconds in the sliding process If sliding is stopped for a relatively short period of time after sliding, all the foam disappears, so that a large number of fine bubbles do not occur and stirring of the fluid food is performed in the headspace. It has been found that it is not hindered by the agglomeration of bubbles therein, and has reached the present invention.
すなわち、上記本発明の目的を達成する本発明の第１の構成は、可撓性パウチに流動性食品を充填密封し、レトルト殺菌機内で摺動殺菌する殺菌方法において、該摺動殺菌はパウチを間欠的に摺動することにより行い、この間欠的摺動は、選択された摺動時間における摺動によって流動性食品に発生する泡が該流動性食品とヘッドスペースの界面にコゲを生じない程度に消失するために充分な時間だけ摺動を停止し、この摺動と停止を繰返すことによって行うことを特徴とするパウチ詰め流動性食品の殺菌方法である。
That is, the first configuration of the present invention that achieves the object of the present invention described above is a sterilization method in which a flexible pouch is filled with a fluid food and sealed, and sliding sterilization is performed in a retort sterilizer. The intermittent sliding is performed so that the foam generated in the fluid food by sliding during the selected sliding time does not cause kogation at the interface between the fluid food and the head space. This is a method for sterilizing pouch-packed fluid food characterized by stopping sliding for a sufficient time to disappear to a certain extent and repeating this sliding and stopping.
本発明の第２の構成は、第１の構成において、該間欠的摺動は摺動時間を３～５秒とし、停止時間を１０～２５秒とする１３～３０秒の摺動サイクルで行うことを特徴とする殺菌方法である。
According to a second configuration of the present invention, in the first configuration, the intermittent sliding is performed in a sliding cycle of 13 to 30 seconds with a sliding time of 3 to 5 seconds and a stop time of 10 to 25 seconds. It is the sterilization method characterized by this.
本発明の第３の構成は、第１～第２の構成において、該流動性食品は経腸栄養剤または濃厚流動食であることを特徴とする殺菌方法である。
The third configuration of the present invention is a sterilization method characterized in that, in the first to second configurations, the fluid food is an enteral nutrient or a concentrated liquid food.
本発明の第１の構成によれば、摺動殺菌をパウチを間欠的に摺動することにより行い、この間欠的摺動は、選択された摺動時間における摺動によって流動性食品に発生する泡が流動性食品とヘッドスペースの界面にコゲを生じない程度に消失するために充分な時間だけ摺動を停止し、この摺動と停止を繰返すことによって行うことにより、この間欠的摺動を継続しても、ヘッドスペースに細かい多数の泡が密集する状態が発生することがなく、流動性食品の攪拌がヘッドスペース中の泡の凝集によって妨げられることがないので、殺菌時間の短縮効果を維持しつつ、流動性食品とヘッドスペースの界面に流動性食品のコゲが発生することを防止することができる。
According to the first configuration of the present invention, sliding sterilization is performed by sliding the pouch intermittently, and this intermittent sliding occurs in the fluid food by sliding in the selected sliding time. This intermittent sliding is performed by stopping the sliding for a sufficient period of time so that the foam disappears to the extent that it does not cause kogation at the interface between the fluid food and the head space, and repeating this sliding and stopping. Even if it continues, the state where a large number of fine bubbles are concentrated in the head space does not occur, and the stirring of the fluid food is not hindered by the aggregation of bubbles in the head space. While maintaining, it is possible to prevent the koi of the fluid food from being generated at the interface between the fluid food and the head space.
本発明の第２の構成によれば、間欠的摺動は摺動時間を３～５秒とし、停止時間を１０～２５秒とする１３～３０秒の摺動サイクルで行うことにより、短時間の摺動サイクルで殺菌時間の短縮効果を維持しつつ、流動性食品とヘッドスペースの界面に流動性食品のコゲが発生することを防止することができる。
According to the second configuration of the present invention, the intermittent sliding is performed in a sliding cycle of 13 to 30 seconds with a sliding time of 3 to 5 seconds and a stop time of 10 to 25 seconds, thereby shortening the time. While maintaining the effect of shortening the sterilization time in the sliding cycle, it is possible to prevent the formation of kogation of the fluid food at the interface between the fluid food and the head space.
本発明の第３の構成によれば、本発明をパウチ詰め経腸栄養剤や濃厚流動食に適用することにより、チューブを使用して経腸栄養剤や濃厚流動食を消費者に与える場合においても、このチューブにコゲが詰まるおそれかなく、安全に使用することができる。
According to the third configuration of the present invention, when the present invention is applied to a pouch-packed enteral nutrient or concentrated liquid food, the tube is used to give the enteral nutrient or concentrated liquid food to a consumer. However, the tube can be used safely without fear of clogging.
発明を実施するための最良の形態
以下添付図面を参照して本発明の実施形態について説明する。
本発明の殺菌方法は可撓性材料からなるパウチに流動性食品を充填し密封して摺動式殺菌を行う場合に好適である。 BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the accompanying drawings.
The sterilization method of the present invention is suitable when sliding sterilization is performed by filling a pouch made of a flexible material with a fluid food and sealing it.
以下添付図面を参照して本発明の実施形態について説明する。
本発明の殺菌方法は可撓性材料からなるパウチに流動性食品を充填し密封して摺動式殺菌を行う場合に好適である。 BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the accompanying drawings.
The sterilization method of the present invention is suitable when sliding sterilization is performed by filling a pouch made of a flexible material with a fluid food and sealing it.
パウチとしては可撓性の材料からなるものであれば特に限定はないが、通常パウチとして使用される外面側からＰＥＴ（ポリエチレンテレフタレート）層、ナイロン層、アルミ箔層、ポリプロピレン層からなる４層構造のパウチが適用される。
The pouch is not particularly limited as long as it is made of a flexible material, but it is a four-layer structure comprising a PET (polyethylene terephthalate) layer, a nylon layer, an aluminum foil layer, and a polypropylene layer from the outer surface side usually used as a pouch. The pouch is applied.
流動性食品としては、成分としてカゼインや乳タンパク質を含む食品が、泡立ちやすい食品として挙げられる。例えば経腸栄養剤、流動食、スープ、牛乳、ミルク入りコーヒー飲料等など乳タンパク質を含む高脂肪、高たんぱくな流動性食品等を含むが、特にこれらに限定されるものではない。
Examples of fluid foods include foods containing casein and milk protein as ingredients, which are easy to foam. Examples include, but are not limited to, enteral nutrients, liquid foods, soups, milk, high-fat, high-protein liquid foods containing milk proteins such as milk-containing coffee drinks, and the like.
本発明に好適に用いられる流動性食品の粘度としては、殺菌温度において、Ｂ型粘度計を用いて５０ｒｐｍの条件で測定または算出して０．２～４５００ｍＰａ・ｓが殺菌時間短縮の面から好ましく、１０～２５００ｍＰａ・ｓ、さらには１０～１５００ｍＰ・ａがより好ましい。なお殺菌温度が１００℃を超えており、殺菌中の内容物粘度を測定することが困難な場合、ａｎｄｒａｄｅの粘度式（η∝ｅｘｐ（Ｅ／ＲＴ）、η：粘性率、Ｅ：流動の活性化エネルギー、Ｒ：気体定数、Ｔ：絶対温度（゜Ｋ））を用いて殺菌中の内容物の粘度を算出することができる。
The viscosity of the fluid food suitably used in the present invention is preferably 0.2 to 4500 mPa · s at the sterilization temperature measured or calculated at 50 rpm using a B-type viscometer from the viewpoint of shortening the sterilization time. 10 to 2500 mPa · s, more preferably 10 to 1500 mP · a is more preferable. If the sterilization temperature exceeds 100 ° C. and it is difficult to measure the viscosity of the contents during sterilization, the andrade viscosity formula (η∝exp (E / RT), η: viscosity, E: flow activity The viscosity of the content during sterilization can be calculated using the chemical energy, R: gas constant, and T: absolute temperature (° K).
パウチに内容物を充填密封した際に形成されるヘッドスペースは大気であってもよく、内容物の酸化劣化を防止する場合には、例えば、窒素ガスの他、炭酸ガスやアルゴンガスまたはこれらの混合ガスを用いて適宜ガス置換充填することができる。
The head space formed when the pouch is filled and sealed with the contents may be the atmosphere. To prevent oxidative deterioration of the contents, for example, in addition to nitrogen gas, carbon dioxide gas, argon gas, or these Gas replacement can be appropriately performed using a mixed gas.
摺動式殺菌を行う装置としては、従来から使用されているクランク式または偏心カム式の摺動レトルト装置を使用することができる。
As a device for sliding sterilization, a conventionally used crank type or eccentric cam type sliding retort device can be used.
図１は本発明の方法を実施するための装置の一例を示す断面図であり、クランク方式による殺菌棚摺動機構を示す。Ａ１はレトルト本体、Ａ２はレール等の支持台である。この支持台Ａ２の上には車輪Ａ３を介して可動台Ａ４が装架され、この可動台Ａ４上に流動性食品詰め大型パウチを多数並べて収容した殺菌棚（トレー）Ａ５が多段に積載されている。Ａ６は覗き窓であり、レトルト本体Ａ１に装備されている。Ａ１０はモーター、Ａ１１はモーターＡ１０で駆動されるクランク機構であり、クランク機構Ａ１１の他端はレトルト本体Ａ１のシール機構Ａ９を介して可動棚Ａ４から突出させた駆動軸Ａ８に連結されている。
FIG. 1 is a sectional view showing an example of an apparatus for carrying out the method of the present invention, and shows a sterilization shelf sliding mechanism by a crank system. A1 is a retort main body, and A2 is a support base such as a rail. A movable table A4 is mounted on the support table A2 via a wheel A3, and a sterilization shelf (tray) A5 containing a large number of large pouches packed with fluid food is arranged on the movable table A4 in multiple stages. Yes. A6 is a viewing window and is provided in the retort main body A1. A10 is a motor, and A11 is a crank mechanism driven by the motor A10. The other end of the crank mechanism A11 is connected to a drive shaft A8 protruding from the movable shelf A4 via a seal mechanism A9 of the retort body A1.
駆動時にモーターＡ１０を駆動すればクランク機構Ａ１１によって可動台Ａ４に収容された殺菌棚とともに水平方向にパウチが移動往復して、パウチ内の流動性食品が移動してパウチ上面が波打ち、攪拌が行われる。この流動性食品詰めパウチの波打ち現象は、覗き窓Ａ６から目視で確認することが出来る。
If the motor A10 is driven at the time of driving, the pouch is moved back and forth in the horizontal direction together with the sterilization shelf accommodated in the movable base A4 by the crank mechanism A11, the liquid food in the pouch is moved, the top surface of the pouch is waved, and stirring is performed. Is called. The wavy phenomenon of this fluid food-stuffed pouch can be confirmed visually through the viewing window A6.
摺動式レトルトは加速度が攪拌効果の要因の１つである。しかし、その加速度にも包材の耐久性や実生産を考慮すれば適正な範囲があると考えられる。
Acceleration is one of the factors of stirring effect for sliding retort. However, it is considered that there is an appropriate range for the acceleration in consideration of the durability and actual production of the packaging material.
そのため、適正な加速度を導きだすため実験を行ったところ、加速度を上げていくと、包材の波打ちは大きくなり、比例して内容物の攪拌効果が得られた。しかし、加速度が０．３Ｇを超えると包材が殺菌棚上を大きく動き、整列乱れを起こす、または包材と殺菌棚との摩擦から擦り傷が発生したり、包材の屈曲によるアルミ箔層のクラック（擬似ピンホール）の発生が起こることが判った。
Therefore, when an experiment was conducted to derive an appropriate acceleration, as the acceleration was increased, the waving of the packaging material increased, and the contents were agitated in proportion. However, if the acceleration exceeds 0.3G, the packaging material moves greatly on the sterilization shelf, causing alignment disorder, or scratches are generated due to friction between the packaging material and the sterilization shelf, or the aluminum foil layer is bent due to bending of the packaging material. It was found that cracks (pseudo pinholes) occurred.
したがって、十分な攪拌効果を発揮され、しかも製品の種類を問わず包材の乱れや擦り傷を生じるおそれのない加速度の範囲は０．１Ｇ～０．３Ｇである。
Therefore, the acceleration range in which sufficient stirring effect is exhibited and there is no possibility of causing turbulence or scratches on the packaging material regardless of the product type is 0.1G to 0.3G.
なお、摺動殺菌中のパウチに充分な波打ちが起こり内容物に所望の攪拌効果を得ることができるのであれば、例えばパウチの周縁シール部のみを治具を用いて殺菌棚上に固定したり、載置する棚板（トレー）を区画壁で１つのパウチのみを収容する区画に分けて、パウチが棚板上を水平方向に移動しないようにするなどしてもかまわない。
If sufficient undulation occurs in the pouch during sliding sterilization and the desired stirring effect can be obtained on the contents, for example, only the peripheral seal part of the pouch is fixed on the sterilization shelf using a jig. The shelf board (tray) to be placed may be divided into sections that contain only one pouch on the partition wall so that the pouch does not move on the shelf board in the horizontal direction.
レトルト殺菌中のレトルト釜内の圧力は、ゲージ圧で－０．０７ＭＰａから＋１．０ＭＰａの範囲で調整することが好ましい。特に、０Ｍｐａから＋０．５ＭＰａの範囲が好ましい。この圧力が０ＭＰａ未満であると、バキューム装置を必要とし、一方この圧力が＋０．５ＭＰａを超えると安全性を確保するために装置コストが高くなることから好ましくない。
The pressure in the retort kettle during retort sterilization is preferably adjusted in the range of -0.07 MPa to +1.0 MPa as a gauge pressure. In particular, the range of 0 Mpa to +0.5 MPa is preferable. If this pressure is less than 0 MPa, a vacuum device is required. On the other hand, if this pressure exceeds +0.5 MPa, it is not preferable because the device cost increases to ensure safety.
本発明においては、摺動式殺菌は連続的摺動ではなく、間欠的摺動により行う。間欠的摺動は、摺動時間を３～５秒とし、停止時間を１０～２０秒とする１３～３０秒の摺動サイクルで行う。具体的な摺動サイクルは、この範囲内において流動性食品の種類や配合等に応じ最適な摺動サイクルを決定する。摺動時間は、摺動効果を挙げるためには少なくとも３秒は必要であり、またモーターの性能上、立ち上げ１秒、摺動１秒、摺動抑え１秒の合計３秒を必要とする。一方実験の結果摺動時間が５秒を超えると、流動性食品の攪拌による泡立ち、細分化が促進され、摺動停止時間を長くしても細かい泡が消え難くなることが判った。したがって、１回の摺動時間の上限は５秒である。また、停止時間は、１０秒未満では摺動によって発生した泡が消え難く、残った泡が次の摺動により発生する泡に追加されて次第に泡の量が増えていってコゲの発生に至るので、停止時間の下限は１０秒である。一方停止時間は長いほど泡消失効果は増大する反面静置式殺菌に近くなってしまい、ヘッドスペースと流動性食品の界面でコゲが発生する可能性が増大するので、コゲが発生しない上限値は２５秒である。間欠的摺動の特に好ましい範囲は、摺動時間を５秒とし、停止時間を１０～１５秒とする１５～２０秒の摺動サイクルで行うことである。
In the present invention, sliding sterilization is performed not by continuous sliding but by intermittent sliding. Intermittent sliding is performed in a sliding cycle of 13 to 30 seconds with a sliding time of 3 to 5 seconds and a stop time of 10 to 20 seconds. A specific sliding cycle determines the optimal sliding cycle in this range according to the type and composition of the fluid food. A sliding time of at least 3 seconds is required to increase the sliding effect, and in addition to the performance of the motor, a total of 3 seconds is required: 1 second for startup, 1 second for sliding, and 1 second for sliding prevention. . On the other hand, as a result of the experiment, it was found that when the sliding time exceeds 5 seconds, foaming and fragmentation by the stirring of the fluid food are promoted, and even if the sliding stop time is increased, the fine bubbles are difficult to disappear. Therefore, the upper limit of one sliding time is 5 seconds. Also, if the stop time is less than 10 seconds, bubbles generated by sliding are difficult to disappear, and the remaining bubbles are added to bubbles generated by the next sliding, and the amount of bubbles gradually increases, leading to the generation of koge. Therefore, the lower limit of the stop time is 10 seconds. On the other hand, the longer the stop time is, the more the foam disappearance effect increases. However, it becomes close to stationary sterilization, and the possibility of kogation occurring at the interface between the head space and the fluid food increases. Seconds. A particularly preferred range of intermittent sliding is that the sliding time is 5 seconds and the sliding time is 15 to 20 seconds with a stop time of 10 to 15 seconds.
実施例
市販の経腸栄養剤（デキストリン１１重量％、カゼインNa２．６重量％、乳タンパク質２．０重量％、配合油脂２．０重量％）をパウチ内容物とし、図１の摺動レトルト殺菌気を使用して表１に示す実施例、比較例の摺動サイクルで摺動式レトルト殺菌を行った。 Example A commercially available enteral nutrient (11% by weight of dextrin, 2.6% by weight of casein Na, 2.0% by weight of milk protein, 2.0% by weight of blended fats and oils) was used as the pouch content, and the sliding retort sterilization of FIG. The retort sterilization with sliding was performed in the sliding cycle of the examples and comparative examples shown in Table 1 using the air.
市販の経腸栄養剤（デキストリン１１重量％、カゼインNa２．６重量％、乳タンパク質２．０重量％、配合油脂２．０重量％）をパウチ内容物とし、図１の摺動レトルト殺菌気を使用して表１に示す実施例、比較例の摺動サイクルで摺動式レトルト殺菌を行った。 Example A commercially available enteral nutrient (11% by weight of dextrin, 2.6% by weight of casein Na, 2.0% by weight of milk protein, 2.0% by weight of blended fats and oils) was used as the pouch content, and the sliding retort sterilization of FIG. The retort sterilization with sliding was performed in the sliding cycle of the examples and comparative examples shown in Table 1 using the air.
摺動レトルト条件は次のとおりである。
The sliding retort conditions are as follows.
モーター回転数： ６０ｒｐｍ
ストローク： ７５ｍｍ
加速度： ０．１８Ｇ
レトルト温度・時間： １２２℃－６分
パウチサイズ： スパウト付きスタンディングパウチ、
４００ｍｌ容量（１５０×２３０×２９ｍｍ）
スパウト付き平パウチ、
４００ｍｌ容量（１６０×２７５ｍｍ）
充填量： ４２５ｇ
実験の結果を表１に示す。
Motor rotation speed: 60rpm
Stroke: 75mm
Acceleration: 0.18G
Retort temperature and time: 122 ℃ -6 minutes Pouch size: Standing pouch with spout,
400ml capacity (150x230x29mm)
Flat pouch with spout,
400ml capacity (160x275mm)
Filling amount: 425g
The results of the experiment are shown in Table 1.
表１から判るように、連続摺動（比較例３）、摺動停止時間が長い場合（比較例１）、摺動時間に比べ停止時間の短い場合（比較例２）は、ヘッドスペース界面にコゲが発生したのに対し、実施例１～４の摺動時間３～５秒、停止時間１０～２５秒の場合には、コゲが発生しなかった。また、この現象はパウチ形状の違うスタンディングパウチでも平パウチでも同様に起こった。
As can be seen from Table 1, continuous sliding (Comparative Example 3), when the sliding stop time is long (Comparative Example 1), and when the stopping time is shorter than the sliding time (Comparative Example 2), While kogation occurred, kogation did not occur when the sliding time of Examples 1 to 4 was 3 to 5 seconds and the stop time was 10 to 25 seconds. This phenomenon also occurred in standing pouches and flat pouches with different pouch shapes.
また上記実験において所定の殺菌値を得られる殺菌時間は５．３分であり、経腸栄養剤の連続式の摺動レトルト殺菌による通常の殺菌時間（６分）と大差はなく、充分な殺菌時間短縮効果を維持できることがわかった。
In the above experiment, the sterilization time for obtaining a predetermined sterilization value is 5.3 minutes, which is not much different from the normal sterilization time (6 minutes) by continuous sliding retort sterilization of enteral nutrients, and sufficient sterilization. It was found that the time reduction effect can be maintained.
産業上の利用可能性
本発明は、パウチ詰め流動性食品の摺動式殺菌方法において、摺動式殺菌方法による殺菌時間の短縮効果を維持しつつ、流動性食品の泡立ちを抑制し、流動性食品のコゲ発生を有効に防止するために利用することができる。流動性食品としては、経腸栄養剤、流動食、スープ、牛乳、ミルク入りコーヒー飲料等が挙げられる。
INDUSTRIAL APPLICABILITY The present invention relates to a sliding sterilization method for pouch-packed fluid foods, while suppressing the foaming of fluid foods while maintaining the effect of shortening the sterilization time by the sliding sterilization method. It can be used to effectively prevent kogation of food. Examples of liquid foods include enteral nutrients, liquid foods, soups, milk, coffee drinks with milk, and the like.
本発明は、パウチ詰め流動性食品の摺動式殺菌方法において、摺動式殺菌方法による殺菌時間の短縮効果を維持しつつ、流動性食品の泡立ちを抑制し、流動性食品のコゲ発生を有効に防止するために利用することができる。流動性食品としては、経腸栄養剤、流動食、スープ、牛乳、ミルク入りコーヒー飲料等が挙げられる。
INDUSTRIAL APPLICABILITY The present invention relates to a sliding sterilization method for pouch-packed fluid foods, while suppressing the foaming of fluid foods while maintaining the effect of shortening the sterilization time by the sliding sterilization method. It can be used to effectively prevent kogation of food. Examples of liquid foods include enteral nutrients, liquid foods, soups, milk, coffee drinks with milk, and the like.
Claims (3)
- 可撓性パウチに流動性食品を充填密封し、レトルト殺菌機内で摺動殺菌する殺菌方法において、該摺動殺菌はパウチを間欠的に摺動することにより行い、この間欠的摺動は、選択された摺動時間における摺動によって流動性食品に発生する泡が該流動性食品とヘッドスペースの界面にコゲを生じない程度に消失するために充分な時間だけ摺動を停止し、この摺動と停止を繰返すことによって行うことを特徴とするパウチ詰め流動性食品の殺菌方法。 In a sterilization method in which fluid food is filled and sealed in a flexible pouch and sliding sterilized in a retort sterilizer, the sliding sterilization is performed by sliding the pouch intermittently, and this intermittent sliding is selected. The sliding is stopped for a sufficient period of time so that bubbles generated in the fluid food by sliding during the sliding time disappeared to such an extent that no kogation occurs at the interface between the fluid food and the head space. A method for sterilizing a pouch-packed fluid food characterized by repeating and stopping.
- 該間欠的摺動は摺動時間を３～５秒とし、停止時間を１０～２５秒とする１３～３０秒の摺動サイクルで行うことを特徴とする請求項１記載の殺菌方法。 2. The sterilizing method according to claim 1, wherein the intermittent sliding is performed in a sliding cycle of 13 to 30 seconds with a sliding time of 3 to 5 seconds and a stop time of 10 to 25 seconds.
- 該流動性食品は経腸栄養剤または濃厚流動食であることを特徴とする請求項１または２に記載の殺菌方法。 The sterilization method according to claim 1 or 2, wherein the fluid food is an enteral nutrient or a concentrated liquid food.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008-229594 | 2008-09-08 | ||
| JP2008229594A JP2010057463A (en) | 2008-09-08 | 2008-09-08 | Sterilization method of fluid food packed in pouch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2010026897A1 true WO2010026897A1 (en) | 2010-03-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2009/064850 WO2010026897A1 (en) | 2008-09-08 | 2009-08-26 | Method for pasteurizing pouched fluid food |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2010057463A (en) |
| WO (1) | WO2010026897A1 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2535132C2 (en) * | 2013-01-09 | 2014-12-10 | Магомед Эминович Ахмедов | Apple compote sterilisation method |
| RU2535131C2 (en) * | 2013-01-09 | 2014-12-10 | Магомед Эминович Ахмедов | Apple compote sterilisation method |
| RU2535136C2 (en) * | 2013-01-09 | 2014-12-10 | Магомед Эминович Ахмедов | Pear and quince compote production method |
| RU2535128C2 (en) * | 2013-01-09 | 2014-12-10 | Магомед Эминович Ахмедов | Pear and quince compote production method |
| RU2551059C2 (en) * | 2013-03-26 | 2015-05-20 | Магомед Эминович Ахмедов | Pear and quince compote sterilisation method |
| RU2551055C2 (en) * | 2013-03-12 | 2015-05-20 | Магомед Эминович Ахмедов | Pear and quince compote sterilisation method |
| US10383349B2 (en) | 2013-11-04 | 2019-08-20 | Colgate-Palmolive Company | Post-packaging pasteurization |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008007659A1 (en) * | 2006-07-11 | 2008-01-17 | Toyo Seikan Kaisha, Ltd. | Sterilizing method and sterilizing apparatus for retorted product |
| JP2008154525A (en) * | 2006-12-25 | 2008-07-10 | Meiji Milk Prod Co Ltd | Method for producing highly concentrated retort fluid food |
-
2008
- 2008-09-08 JP JP2008229594A patent/JP2010057463A/en active Pending
-
2009
- 2009-08-26 WO PCT/JP2009/064850 patent/WO2010026897A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008007659A1 (en) * | 2006-07-11 | 2008-01-17 | Toyo Seikan Kaisha, Ltd. | Sterilizing method and sterilizing apparatus for retorted product |
| JP2008154525A (en) * | 2006-12-25 | 2008-07-10 | Meiji Milk Prod Co Ltd | Method for producing highly concentrated retort fluid food |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2535132C2 (en) * | 2013-01-09 | 2014-12-10 | Магомед Эминович Ахмедов | Apple compote sterilisation method |
| RU2535131C2 (en) * | 2013-01-09 | 2014-12-10 | Магомед Эминович Ахмедов | Apple compote sterilisation method |
| RU2535136C2 (en) * | 2013-01-09 | 2014-12-10 | Магомед Эминович Ахмедов | Pear and quince compote production method |
| RU2535128C2 (en) * | 2013-01-09 | 2014-12-10 | Магомед Эминович Ахмедов | Pear and quince compote production method |
| RU2551055C2 (en) * | 2013-03-12 | 2015-05-20 | Магомед Эминович Ахмедов | Pear and quince compote sterilisation method |
| RU2551059C2 (en) * | 2013-03-26 | 2015-05-20 | Магомед Эминович Ахмедов | Pear and quince compote sterilisation method |
| US10383349B2 (en) | 2013-11-04 | 2019-08-20 | Colgate-Palmolive Company | Post-packaging pasteurization |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2010057463A (en) | 2010-03-18 |
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