WO2012165005A1 - Procédé de stérilisation en autoclave pour produit emballé dans un récipient - Google Patents

Procédé de stérilisation en autoclave pour produit emballé dans un récipient Download PDF

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Publication number
WO2012165005A1
WO2012165005A1 PCT/JP2012/057101 JP2012057101W WO2012165005A1 WO 2012165005 A1 WO2012165005 A1 WO 2012165005A1 JP 2012057101 W JP2012057101 W JP 2012057101W WO 2012165005 A1 WO2012165005 A1 WO 2012165005A1
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Prior art keywords
retort
steam
hot water
temperature
kettle
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PCT/JP2012/057101
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English (en)
Japanese (ja)
Inventor
正義 兼田
佐藤　政弘
圭子 梅香家
健 福井
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東洋製罐株式会社
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Publication of WO2012165005A1 publication Critical patent/WO2012165005A1/fr

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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
    • A23L3/12—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 in intercommunicating chambers through which the heating medium is circulated
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

Definitions

  • the present invention relates to a retort sterilization method for container-packed products such as canned foods or beverages, retort pouch-packed foods or beverages, plastic container-packed foods or beverages, and particularly to a retort sterilization method for container-packed products by a steam sterilization method.
  • the packed product after filling and sealing the contents is stored in the retort kettle, and steam is introduced into the retort kettle to deaerate the temperature in the retort kettle to 100 ° C. (Deaeration / primary heating process), preheat the packed product for a predetermined time while controlling the steam to maintain the inside of the retort kettle at 100 ° C, then pressurize and heat to bring the retort kettle to the sterilization temperature It is allowed to reach (secondary heating process), and steam sterilization at a predetermined temperature and time is performed (sterilization process).
  • cooling water is introduced to cool the container-packed product to a predetermined temperature (primary cooling step), and then new cooling water is introduced to further cool the container-packed product to a predetermined temperature of a lower temperature (2 Next cooling step), retort sterilization is completed, and the container-packed product is brought into a state before shipment.
  • hot water of 93 ° C. to 97 ° C. is introduced from the first tank into the retort kettle in which the canned food to be sterilized is previously placed.
  • the air in the kettle is discharged from the top of the kettle and the can and the kettle are preheated.
  • the hot water drops to 83 ° C to 87 ° C, it is collected from the bottom of the kettle to the second tank and high temperature steam is introduced to sterilize it.
  • Patent Document 1 Heat exchange between the sterilized steam in the pot, high-temperature kettle and can in the pot, and hot water of 83 ° C to 87 ° C in the second tank, and hot water heated to 93 ° C to 97 ° C in the first tank It has been proposed to be introduced and stored and used for preheating and degassing of the next sterilization cycle.
  • This retort sterilization method improves the steam energy use efficiency by degassing the inside of the kettle with hot water of 93 ° C to 97 ° C instead of the conventional degassing with steam in the degassing step.
  • the air in the kettle is discharged from the top of the kettle with hot water of 93 ° C to 97 ° C to preheat the cans and the kettle, and the hot water is lowered to 83 ° C to 87 ° C and then recovered from the kettle bottom.
  • hot water of 93 ° C to 97 ° C
  • the hot water is lowered to 83 ° C to 87 ° C and then recovered from the kettle bottom.
  • the present invention has been considered in view of the above-mentioned problems in the retort sterilization method for container-packed products by the steam sterilization method, and the content of the container-packed product is being deaerated in the retort sterilization while improving the energy use efficiency.
  • the present invention aims to provide a retort sterilization method for container-packed products by a steam sterilization method that does not cause quality degradation and prevents contamination of the container-packed products to be shipped.
  • the present inventors have introduced hot water of 50 ° C. to 80 ° C. into the retort kettle from the hot water storage tank to fill the retort kettle.
  • the primary cooling water used for primary cooling in the retort kettle after steam sterilization is recovered and stored in a hot water storage tank, and the secondary cooling water used for secondary cooling in the retort kettle is stored.
  • the hot water collected in the primary cooling water storage tank and used in the deaeration process the content of the container-packed product does not deteriorate during the deaeration process while significantly improving energy efficiency.
  • the present inventors have found that contamination of a packaged product to be shipped is prevented and the present invention has been achieved.
  • the retort sterilization method for container-packed products by the steam sterilization method of the present invention that solves the above problems is (B) The process of degassing the retort kettle by filling the retort kettle with hot water from 50 ° C to 80 ° C after filling it into the retort kettle and then filling it into the retort kettle.
  • step (c) The process of draining the hot water in the retort kettle while introducing the steam into the retort kettle from the mouth (c) By introducing the steam into the retort kettle and maintaining the temperature in the retort kettle at the sterilization temperature for a predetermined time Process for sterilizing the stuffed product (d)
  • the primary cooling water from the primary cooling water storage tank is introduced into the retort kettle to cool, and the primary cooling water heated by heat exchange is taken out from the retort kettle and the hot water storage tank
  • Secondary cooling water is introduced from the secondary cooling water storage tank into the retort kettle and cooled, and the secondary cooling water heated by heat exchange is transferred to the primary cooling water storage tank.
  • step (to) the secondary cooling water storage tank to yield and is characterized in further comprising a step of filling the secondary cooling water.
  • the temperature of the hot water in the hot water storage tank is adjustable.
  • the temperature of the hot water in the hot water storage tank is raised to a predetermined temperature within a range of 50 ° C. to 80 ° C. by heating.
  • the heating is performed by utilizing a part of the steam used in the step of sterilizing the container-packed product.
  • the step of introducing the warm water and degassing the inside of the retort kettle is performed until the introduced warm water exits from a drain valve provided above the retort kettle.
  • the step of draining the hot water in the retort kettle while introducing the steam into the retort kettle from the steam inlet is performed by discharging steam from the steam inlet arranged at the upper part of the retort kettle.
  • the hot water is drained from a drain port disposed at the bottom of the retort kettle.
  • the deaeration process in the retort kettle at the time of retort sterilization is performed by the hot water introduced from the hot water storage tank into the retort kettle.
  • the heating time until each container-packed product is brought to a uniform predetermined product temperature in the deaeration process by quickly filling the water around each stage of the container-packed product placed on the partition plate of the basket in the retort kettle.
  • the deaeration process is performed with hot water of 50 ° C. to 80 ° C., so there is no risk of quality deterioration of the contents of the container-packed product, High quality products can be provided. It is particularly suitable for sterilization of container-packed products containing milk protein such as corn cream soup.
  • the secondary cooling water is sequentially heated efficiently using heat exchange in the secondary cooling step and the primary cooling step, and the temperature is raised to 50 ° C. to 80 ° C. Since it is made into warm water and this warm water is used at a deaeration process, energy efficiency can be improved.
  • the contaminated warm water after deaeration is drained without being reused after the deaeration process is used, and the cooling water after the secondary cooling process using the non-contaminated secondary cooling water is used for the primary cooling process.
  • the degree of contamination of the primary cooling water after the primary cooling process is low, and contamination of the secondary cooling water used in the secondary cooling process is newly prevented. Dirt adhesion is prevented.
  • the temperature of the hot water storage tank can be adjusted, and even if the water temperature of the hot water storage tank drops below a predetermined temperature due to the retort sterilization being stopped, the water temperature is predetermined. It can be easily returned to temperature.
  • the temperature of the hot water in the hot water storage tank can be raised to a predetermined temperature within the range of 50 ° C. to 80 ° C. by heating, It is easy to adjust the temperature of the hot water used.
  • heating of the hot water in the hot water storage tank is performed by utilizing a part of the steam used in the step of sterilizing the container-packed product. It can be further enhanced.
  • the step of degassing the inside of the retort kettle by introducing hot water is performed until the introduced hot water exits from a drain valve provided above the retort kettle. Deaeration can be performed completely, and its confirmation is easy.
  • the step of draining the hot water in the retort kettle while introducing the steam from the steam feed port into the retort kettle is performed at a steam inlet disposed at the top of the retort kettle. Since the steam is introduced from the hot water and the hot water is drained from the drain port arranged at the bottom of the retort kettle, the warm water in the kettle can be drained quickly, easily and completely.
  • the retort kettle 1 is connected to the hot water storage tank 2, the primary cooling water storage tank 3, the secondary cooling water storage tank 4 and the boiler 26 by pipes.
  • baskets 6 in which a predetermined number and a predetermined number of stages of container-packed products 5, which are targets for steam sterilization, are respectively stored on a partition plate.
  • the hot water storage tank 2 is filled with a predetermined level of hot water having a predetermined temperature within a range of 50 ° C to 80 ° C.
  • the hot water temperature is below 50 ° C, the amount of heat that the hot water gives to the container-packed product is small. Therefore, the time for preheating the container-packed product to about 100 ° C with steam becomes longer, and the amount of steam used increases and energy efficiency increases. Deteriorate.
  • the hot water temperature is appropriately selected in the range of 50 ° C to 80 ° C.
  • the primary cooling water storage tank 3 is filled with primary cooling water at a predetermined temperature within a range of 30 ° C.
  • the secondary cooling water storage tank 4 has a normal temperature, eg, seasonal Depending on the temperature, secondary cooling water having a predetermined temperature in the range of 10 ° C. to 30 ° C. is filled.
  • the secondary cooling water tap water or well water can be used. The water temperature when using tap water is about 15 ° C in winter, about 25 ° C in spring and autumn, and about 30 ° C in summer. The water temperature is constant throughout the year with a difference of 1 ° C to 3 ° C in 18 ° C.
  • each of the tanks 2, 3, and 4 is filled to a predetermined level of about 1.5 times the amount used in each process, or full, and the size of each tank is About twice the amount used in each process requires a capacity that can be filled.
  • the temperature in the retort kettle 1 at the start of the degassing process is 15 ° C. to 30 ° C. which is the same as the room temperature.
  • the product temperature of the contents of the container-packed product 5 accommodated in the retort kettle 1 varies depending on the filling temperature of the contents, the time from filling and sealing until the contents are accommodated in the retort kettle, and the amount to be accommodated.
  • the product temperature of the contents when the container-filled product 5 that has been filled and sealed is sequentially placed on the partition plate of the basket 6 and accommodated in the retort kettle 1 is the case where the filling temperature is 65 ° C. Is 30 ° C. to 65 ° C., and in the case of the content having a filling temperature of 95 ° C., it is 60 ° C. to 95 ° C.
  • the on-off valves 7 and 8 mounted between the hot water storage tank 2 and the retort kettle 1 are opened, the water supply pump 9 is operated, and hot water at a predetermined temperature is supplied from the hot water storage tank 2.
  • the retort kettle 1 is filled with hot water from the hot water tank 2, and all air is exhausted from the on-off valve 31 (drain valve).
  • the deaeration process is continued at least until the warm water filled in the retort kettle 1 comes out of the on-off valve 31 (drain valve). . It takes several minutes to fill the retort kettle 1 with hot water, but the time required until the temperature of the contents of the container-packed product 5 becomes uniform after the retort kettle 1 is filled with water. The preheat in the retort kettle 1 due to this full water state is maintained.
  • the air in the retort kettle 1 is completely exhausted, and the water temperature in the kettle and the temperature in the retort kettle 1 are lowered by about 3 ° C. to 47 ° C. to 77 ° C.
  • the product temperature of the contents of the container-packed product accommodated in the kettle is within a range of 47 ° C. to 77 ° C., and the product temperature of the contents of all the container-packed products in the basket 6 becomes a predetermined temperature. Therefore, the deaeration process and the maintenance of the full water state also serve as a preheating process for raising the contents of the container-packed product in the kettle to a uniform product temperature.
  • the temperature at which this uniform product temperature is achieved and the time for which this temperature is achieved vary depending on the filling temperature, type, viscosity, etc. of the contents. For example, when the filling temperature is 65 ° C. and the content is low, the temperature of the content when the hot water supplied from the hot water storage tank is 70 ° C. is about 67 ° C., and the holding time of the full water state is 1 to When the content is 2 minutes and the filling temperature is 95 ° C. and the hot water is 70 ° C., the product temperature of the content is about 67 ° C., and the full water retention time is about 5 minutes.
  • the above-mentioned hot water storage tank 2 used in the deaeration process has a double structure of an outer pot 2a and an inner pot 2b in order to make it possible to adjust the temperature of the hot water to be stored.
  • the outer pot 2a is a steam pipe. 21, and the inner hook 2 b communicates with the temperature adjusting device 23 via the temperature sensor 22.
  • a steam pipe 25 following the steam pipe 21 communicates with a boiler 26 which is a steam supply source.
  • Each steam pipe related to temperature control is provided with an open / close valve.
  • the steam pipe 21 has an open / close valve 27, the steam pipe 24 has an open / close valve 28, the steam pipe 25 has an open / close valve 29, and the steam connected to the retort kettle 1.
  • An open / close valve 31 (drain valve) is interposed in the exhaust pipe 30.
  • These on-off valves 27, 28, 29, and 31 (drain valves) are connected to the temperature adjusting device 23 through signal lines, respectively, and are automatically opened and closed in response to a valve opening / closing signal from the temperature adjusting device 23.
  • the temperature of the hot water in the hot water storage tank 2 can be adjusted to a predetermined temperature within the range of 50 ° C to 80 ° C. That is, when the temperature of the hot water falls below a predetermined temperature, the temperature sensor 22 in the temperature control device 23 detects this and introduces steam into the outer pot 2a to heat the hot water in the inner pot 2b. The temperature is raised to a predetermined temperature, and when the temperature of the hot water exceeds the predetermined temperature, the introduction of steam is stopped and the temperature is lowered to the predetermined temperature.
  • the exhaust steam is used through the path A (steam pipes 24 and 21). It is introduced into the outer pot 2a. At this time, the on-off valves 28 and 27 are opened and the on-off valves 29 and 31 (drain valves) are closed by a command from the temperature control device 23.
  • steam from the boiler 26 is directly discharged by the path B (steam pipes 25 and 21). Introduce into 2a. At this time, the on-off valves 29 and 27 are opened, and the on-off valves 28 and 31 (drain valves) are closed.
  • the on-off valves 10 and 11 of the drainage pipe connected to the hot water discharge port 1b below the retort kettle 1 are opened and the water supply pump 12 is operated to drain the hot water in the retort kettle 1 from the hot water discharge port 1b.
  • the hot water discharge port 1b is disposed at the bottom of the retort kettle 1.
  • the temperature in the retort kettle 1 becomes 100 ° C. by the steam.
  • the temperature of the contents of the packed product is 47 ° C. It is about 100 ° C. from a predetermined temperature in the range of ⁇ 77 ° C.
  • the time required for the product temperature to rise to about 100 ° C. is, for example, about 2 minutes when the predetermined temperature is 67 ° C., and the content of the container-packed product is the low viscosity described above. The case is about 3 minutes.
  • the on-off valves 29 and 28 and the drain valve on-off valves 10 and 11 are closed and the operation of the water supply pump 12 is stopped, and then the steam-type retort sterilization of the container-packed product in the retort kettle 1 is performed. .
  • the steam introduction at the time of sterilization is performed by a pipe separate from the pipe in which the on-off valves 29 and 28 are interposed.
  • the steam is introduced into the retort kettle 1 from the steam inlet 1d of the retort kettle 1 through the on-off valve 32 provided in the path C (steam pipe 33) connected to the retort kettle 1, and the retort kettle 1
  • the internal temperature is maintained at a predetermined temperature for a predetermined time.
  • the steam introduction path from the boiler 26 has two paths, ie, a path C (steam pipe 33) and a path D (steam pipes 25 and 24).
  • a two-way steam introduction path as in the present embodiment is preferable because it is easy to control steam supply and exhaust.
  • the steam introduction path only needs to be connected to the retort kettle 1, but by arranging the steam introduction path at the top of the retort kettle 1, the amount of steam mixed into the drainage when the hot water is drained after the deaeration process. It is still preferable because the heat of steam can be introduced into the retort kettle 1 as it is.
  • the steam introduction path only needs to be connected to the retort kettle 1, but the hot water after the deaeration process is disposed below the retort kettle 1 by placing the steam introduction path at the top of the retort kettle 1. Since the ratio of the steam mixed into the drainage is reduced and the heat of the steam can be introduced into the retort kettle 1 as it is, it is more preferable.
  • the sterilization conditions vary depending on the container, capacity, type of contents, etc. of the packaged product, but are generally performed in a conventional manner within a steam temperature range of 115 ° C to 135 ° C and a sterilization time range of 20 minutes to 50 minutes.
  • the temperature in the retort kettle 1 becomes the same as the steam temperature
  • the product temperature of the contents of the container-packed product becomes the same as the sterilization temperature within a few minutes after the start of steam introduction.
  • the temperature rises to about 1.5 minutes after the start of steam introduction
  • a high-viscosity product the temperature rises to a temperature equivalent to the sterilization temperature in about 3 minutes after the start of steam introduction.
  • the on-off valve 32 is closed, the on-off valves 13 and 8 mounted between the primary cooling water storage tank 3 and the retort pot 1 are opened, the water supply pump 9 is operated, and the primary cooling water storage tanks 3 to 30 are opened.
  • Primary cooling water of -40 ° C to 40 ° C is introduced and filled under the basket in the retort kettle 1.
  • the primary cooling water filled under the basket in the retort kettle 1 is sent to the shower plate 15 provided at the top in the retort kettle 1 by opening the on-off valve 14 and operating the water supply pump 12.
  • the contents of the container-packed product are primarily cooled to a predetermined temperature within the range of 50 ° C to 80 ° C.
  • the water supply pump 9 is stopped after a lapse of a certain time, the on-off valves 13, 8, 14 are closed, then the on-off valves 10, 16, 17 are opened, and heat exchange in the retort pot 1 is performed at 50 ° C. to 80 ° C.
  • the primary cooling water whose temperature has been raised to 0 ° C. is collected in the hot water storage tank 2.
  • the hot water storage tank 2 preferably has a double pot structure so that steam can easily pass through and the temperature of the primary cooling water can be easily maintained.
  • hot water of 50 ° C. to 80 ° C. is stored up to a predetermined level in the hot water storage tank 2 and used in the deaeration process of the next retort sterilization process.
  • the primary cooling water described above reuses uncontaminated secondary cooling water used in the secondary cooling process described later, and therefore the degree of contamination of the primary cooling water after the completion of the primary cooling process is low. The contamination of the secondary cooling water newly used in the secondary cooling process is prevented.
  • the feed water pump 12 is stopped, the on-off valves 10, 16, 17 are closed and then the on-off valve 18 mounted between the secondary cooling water storage tank 4 and the retort kettle 1 is opened to supply water
  • the pump 9 is operated and the secondary cooling water storage tank 4 is filled with secondary cooling water at room temperature, for example, 10 ° C. to 30 ° C. to the bottom of the basket in the retort kettle 1, and the on-off valve 14 is turned on in the same manner as in the primary cooling process. Open the water supply pump 12 and sprinkle the secondary cooling water through the shower plate 15 over the container-packed product 5 in the basket 6 to circulate the contents of the container-packed product at 30 ° C. to 40 ° C.
  • the time required to lower the contents to a predetermined temperature of 40 ° C. is about 2 minutes when 15 ° C. cooling water is used for the coffees and teas described above, and when 30 ° C. cooling water is used. It is about 5 minutes, and it is about 5 minutes when 15 ° C. cooling water is used for corn soup containing milk components, and about 10 minutes when 30 ° C. cooling water is used.
  • the feed water pump 9 is stopped after a certain time has elapsed, the on-off valves 18 and 14 are closed, the on-off valves 10, 16 and 19 are opened, and heat exchange in the retort kettle 1 is performed at 30 ° C. to 40 ° C.
  • the secondary cooling water whose temperature has been raised to ° C. is collected in the primary cooling water storage tank 3.
  • hot water of 30 ° C. to 40 ° C. is stored up to a predetermined level in the primary cooling water storage tank 3 and used in the primary cooling process of the next retort sterilization process.
  • the on-off valves 10, 16, 19 are closed, and normal temperature water is supplied to the secondary cooling water storage tank 4 from outside (tap water or well water). And this water is filled to the predetermined level of the secondary cooling water storage tank 4, 1 cycle of a retort sterilization process is complete
  • the method for introducing and discharging the cooling water may be appropriately selected depending on the amount of the container-packed product to be cooled and the cooling time, and may be introduced / discharged once as described above, or may be introduced / discharged intermittently. Alternatively, it may be introduced and discharged continuously.
  • Sterilizer SUS retort pot (apparatus model H120-C100-140-S, W, SHW, PA) Retort pot capacity: 1.6t (when full) Internal volume of hot water storage tank: 3t Internal volume of primary cooling water storage tank and secondary cooling water storage tank: 2t 2.
  • Hot water of 70 ° C stored in the hot water storage tank is introduced into the retort kettle for 2 minutes to fill the water (deaeration process), and then the hot water is maintained and preheated for 2 minutes.
  • the water temperature in the retort kettle and the product temperature of the contents were each set to 67 ° C.
  • After preheating with warm water drain the warm water for 1 minute while introducing steam into the retort kettle, replace the inside of the retort kettle with steam, and add steam while controlling the inside of the retort kettle at 100 ° C.
  • the product temperature of the contents was changed from 67 ° C. to 90 ° C.
  • Secondary cooling step After the primary cooling step, secondary cooling water at 15 ° C. was introduced from the secondary cooling water storage tank into the kettle through a shower, and sprinkled and circulated through the canned product to perform secondary cooling. As a result, the temperature in the kettle dropped to 40 ° C., and the secondary cooling water rose to 40 ° C., and this secondary cooling water was recovered in the primary cooling water storage tank. The product temperature of the contents dropped from 70 ° C. to 40 ° C., and the time required for this temperature drop was 2 minutes.
  • Example 1 Deaeration process-Steam introduction drainage / heating process
  • the water temperature stored in the hot water storage tank is 95 ° C
  • the water temperature in the kettle after preheating with hot water and the product temperature of the contents are 85 ° C
  • the preheating with steam is 2.5 minutes
  • the same procedure as in Example 1 was performed except that the hot water after being used in the deaeration process was collected in the primary cooling tank.
  • Primary cooling step After the sterilization step, primary cooling water at a temperature of 85 ° C. was introduced from the primary cooling water storage tank into the kettle by a shower and sprinkled and circulated through the canned product for primary cooling. As a result, the temperature in the kettle dropped to 95 ° C., and the temperature of the primary cooling water rose to 95 ° C., and this primary cooling water was collected in the hot water storage tank. The product temperature of the contents dropped from the sterilization temperature of 123 ° C. to 95 ° C., and the time required for this temperature drop was 10 minutes.
  • Secondary cooling step After the primary cooling step, secondary cooling water at 30 ° C. was introduced from the secondary cooling water storage tank into the kettle to fill it up, and secondary cooling was performed. As a result, the temperature in the kettle dropped to 40 ° C., and the secondary cooling water rose to 40 ° C. This secondary cooling water was drained after use. The product temperature of the contents dropped from 85 ° C. to 40 ° C., and the time required for this temperature drop was 3 minutes.
  • Example 1 and Comparative Example 1 (1) Energy use efficiency In the amount of steam used, Example 1 is about 26100 kcal in the steam introduction drainage / heating process before the sterilization process and about 480 kcal in the sterilization process, whereas Comparative Example 1 is before the sterilization process.
  • the deaeration / primary heating step to the secondary heating step were about 40000 kcal and the sterilization step was about 480 kcal, and Example 1 was able to reduce the amount of steam by about 34%.
  • the time required for each process is 8.5 minutes in the deaeration process to the steam introduction drainage / heating process in Example 1, whereas Comparative Example 1 is in the deaeration / primary heating process to the secondary heating process. 13 minutes, and in Example 1, the time was shortened by about 4.5 minutes.
  • Example 1 the retort sterilization method of Example 1 is excellent in the amount of steam used in energy use efficiency, the time reduction, and the color tone in the content quality of the container-packed product. It was.
  • Example 1 and Comparative Example 2 (1) Energy use efficiency In the amount of steam used, Example 1 is 26000 kcal in the deaeration process to steam introduction drainage / heating process and about 480 kcal in the sterilization process, whereas Comparative Example 2 is the deaeration process to steam introduction drainage. -It was about 24,000 kcal in the heating process, and about 480 kcal in the sterilization process, and Comparative Example 2 had a small amount of steam used by about 8%.
  • the time required for the cooling process before the sterilization process and after the sterilization process is 8.5 minutes in the degassing process to the steam introduction drainage / heating process in the first embodiment, 5 minutes in the primary cooling process, and the secondary cooling.
  • Comparative Example 2 has 9.0 minutes in the deaeration process to the steam introduction drainage / heating process, 10 minutes in the primary cooling process, and 3 minutes in the secondary cooling process. The time was reduced by about 6.5 minutes.
  • Example 1 Although Example 1 is slightly inferior in the amount of steam used at the time of sterilization, the film time aggregation in the process time in energy use efficiency and the content quality of the container-packed product It was excellent in the prevention of product formation, color tone, and the state of contamination of the outer surface of the container-packed product, and the sterilization method of Example 1 was generally superior to Comparative Example 2.

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  • Health & Medical Sciences (AREA)
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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

La présente invention concerne un procédé de stérilisation en autoclave pour produit emballé dans un récipient mettant en œuvre un système de stérilisation à la vapeur ; ledit procédé permet une efficacité d'utilisation d'énergie améliorée, est exempt de risque de détérioration dans la qualité d'aliments même dans le cas où le produit emballé dans un récipient est un aliment contenant des protéines, et ne présente aucun risque d'adhérence de saletés sur le récipient dans lequel le produit est emballé lors de son transport. Ledit procédé comprend les étapes suivantes: le remplissage de la cuve d'autoclave avec de l'eau chaude à une température comprise entre 50 et 80°C, qui est alimentée depuis un réservoir d'eau chaude, pour la désaération de l'intérieur de la cuve d'autoclave ; après une stérilisation à la vapeur, le récupération d'eau de refroidissement primaire, qui a été utilisée dans le refroidissement primaire dans la cuve d'autoclave, dans le réservoir d'eau chaude et son stockage ; la récupération d'eau de refroidissement secondaire, qui a été utilisée dans le refroidissement secondaire dans la cuve d'autoclave, dans un réservoir d'eau de refroidissement primaire ; et l'évacuation de l'eau chaude qui a été utilisée lors de l'étape de désaération.
PCT/JP2012/057101 2011-06-03 2012-03-21 Procédé de stérilisation en autoclave pour produit emballé dans un récipient WO2012165005A1 (fr)

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JP2011-124864 2011-06-03
JP2011124864A JP5093383B1 (ja) 2011-06-03 2011-06-03 容器詰め製品のレトルト殺菌方法

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07155150A (ja) * 1993-09-22 1995-06-20 Chugoku Gijutsu Fukumusha 殺菌釜による缶詰食品に殺菌を行う改良方法
JP2000106819A (ja) * 1998-10-02 2000-04-18 Hisaka Works Ltd 干物のレトルト処理方法及び処理装置
JP2011055748A (ja) * 2009-09-08 2011-03-24 Toyo Seikan Kaisha Ltd バッチ式レトルト殺菌方法及びその装置
WO2011048781A1 (fr) * 2009-10-20 2011-04-28 東洋製罐株式会社 Appareil et procédé de contrôle de récipients

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07155150A (ja) * 1993-09-22 1995-06-20 Chugoku Gijutsu Fukumusha 殺菌釜による缶詰食品に殺菌を行う改良方法
JP2000106819A (ja) * 1998-10-02 2000-04-18 Hisaka Works Ltd 干物のレトルト処理方法及び処理装置
JP2011055748A (ja) * 2009-09-08 2011-03-24 Toyo Seikan Kaisha Ltd バッチ式レトルト殺菌方法及びその装置
WO2011048781A1 (fr) * 2009-10-20 2011-04-28 東洋製罐株式会社 Appareil et procédé de contrôle de récipients

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JP5093383B1 (ja) 2012-12-12

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