WO2024071586A1

WO2024071586A1 - Food sterilization and preservation method

Info

Publication number: WO2024071586A1
Application number: PCT/KR2023/009018
Authority: WO
Inventors: 문정주
Original assignee: 문정주
Priority date: 2022-09-28
Filing date: 2023-06-28
Publication date: 2024-04-04
Also published as: KR20240044226A

Abstract

The present invention comprises the steps of: manufacturing a functional packaging film by joining a first inner packaging film layer, which is made of a PP material, and a second inner packaging film layer, which is obtained from a mixture of a PET material and an EVOH material in a predetermined weight ratio, on the upper surface of the first inner packaging film layer, so as to manufacture an inner packaging film, and by joining a first outer packaging film layer, which is made of an EVOH material, and a second outer packaging film layer, which is made of a PET material, on the upper surface of the first outer packaging film layer, so as to manufacture an outer packaging film; using the functional packaging film so as to package food; and sterilizing the packaged food three times at a temperature of 50-80°C for 50-120 minutes.

Description

Food sterilization and preservation methods

The present invention relates to a method for sterilizing and preserving food, and more specifically, to packaging foods including vegetables, stews, soups, meats, processed meat foods, and processed foods using functional packaging films to block oxygen and gas penetration. By doing so, it relates to a food sterilization and preservation method that protects food from the surrounding environment and maintains the taste and quality of food for a long period of time.

In general, modern people's eating habits tend to prefer simple and time-saving products as the economy becomes more prosperous and women's participation in society increases. In particular, with the increase in single-person households and the development of the restaurant industry, retort foods are becoming more common. The demand for food is increasing globally.

In addition, the rate of not only eating out but also purchasing semi-cooked or fully cooked food and consuming it at home, rather than cooking at home, is gradually increasing.

In particular, in the case of retort food, even if it is sterilized during the packaging process, the possibility of microbial contamination is very high, and therefore, even if sterilized before packaging, it is difficult to guarantee the sterilization effect until the consumer actually purchases and consumes the product.

In addition, due to the nature of retort food, sealed conditions must be strictly maintained after packaging to block the inflow of external bacteria. Not only is it more difficult to sterilize retort food after packaging under such conditions, but the long-term preservation of retort food is also difficult. Because sterilization was performed at high temperatures, changes occurred in the inherent taste of the food and various problems such as destruction of nutrients and vitamins occurred.

In order to solve this problem, the present invention was developed based on the above-mentioned background technology, and is a product that can be preserved for a long period of time while maintaining the unique taste of general foods including vegetables, stews, soups, meats, processed meat foods, and processed foods. The purpose is to provide methods for sterilizing and preserving food.

In addition, the present invention provides a food sterilization and preservation method that protects food from the surrounding environment by packaging food using a functional packaging film to block oxygen and gas penetration, thereby maintaining the taste and quality of the food for a long period of time. It has a purpose.

According to one embodiment of the present invention to achieve this problem, a first inner packaging film layer made of PP material, and a mixture of PET material and EVOH material at a certain weight ratio on the upper surface of the first inner packaging film layer. An inner packaging film is manufactured by bonding a second inner packaging film layer, and a first outer packaging film layer made of EVOH material is bonded to the upper part of the first outer packaging film layer to form a second outer packaging film layer made of PET material. Manufacturing a functional packaging film for manufacturing an external packaging film; Packaging food using the functional packaging film; and sterilizing the packaged food three times for 50 to 120 minutes at a temperature of 50°C to 80°C.

According to one embodiment of the present invention, the second inner packaging film layer is mixed with 35 parts by weight to 40 parts by weight of EVOH material based on 100 parts by weight of PP raw material, and the mixed mixture is supplied to an extrusion device and mixed by extrusion. It is characterized by being made of film.

According to one embodiment of the present invention, the step of manufacturing the functional packaging film includes bonding the inner packaging film and the outer packaging film in a form with an open upper surface, and bonding them using a heat bonding method to produce a functional double packaging film. steps; and an adhesive film attaching step of attaching an adhesive film to the inner surface of the open upper surface so that the food can be sealed by the adhesive film after inputting the food.

According to one embodiment of the present invention, a primary packaging stage in which the food is wrapped with the inner packaging film so as to be packaged in a roll shape, and then the upper and lower surfaces thereof are joined by heat bonding to package the food; After the first packaging step, a second packaging step of packaging the food packaged through the inner packaging film through the outer packaging film; After the secondary packaging step, a nitrogen filling and sealing step of filling a certain amount of nitrogen into the internal space formed in the outer packaging film and then sealing the open upper surface to prevent nitrogen and food from leaking. It is characterized by

According to one embodiment of the present invention, a first sterilization step of sterilizing the packaged food for 50 to 80 minutes by irradiating heat of 50°C to 55°C; A primary refrigeration step in which packaged food that has undergone primary sterilization is refrigerated at a temperature of 0°C to 4°C for 12 to 24 hours; After the first refrigeration step, a second sterilization step of sterilizing the packaged food for 60 to 80 minutes by irradiating heat at 60°C to 70°C; A secondary refrigeration step in which packaged food that has undergone secondary sterilization is refrigerated at a temperature of 5°C to 10°C for 12 to 24 hours; Third sterilization step of sterilizing packaged food that has completed secondary refrigeration with heat of 70°C to 80°C for 100 to 120 minutes; And a third refrigeration step of storing the packaged food that has undergone third sterilization at a temperature of 0°C to 10°C.

According to this embodiment of the present invention, there is an effect of preserving the original taste of retort plants for a long period of time.

In addition, according to an embodiment of the present invention, by packaging food using a functional packaging film to block the penetration of oxygen and gas, the food is protected from the surrounding environment, which has the effect of maintaining the taste and quality of the food for a long period of time. .

1 is a diagram schematically showing a functional packaging film for food for sterilizing and preserving food according to an embodiment of the present invention;

Figure 2 is a flowchart showing the packaging and sterilization process of food for food sterilization and preservation according to an embodiment of the present invention;

3 to 5 are flowcharts of each step of the food packaging and sterilization method for food sterilization and preservation according to an embodiment of the present invention;

Figure 6 is a table showing the results of observing active bacteria according to the number of times of sterilization of packaged food according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the attached drawings. First, when adding reference signs to components in each drawing, it should be noted that the same components are given the same reference numerals as much as possible even if they are shown in different drawings. Additionally, in describing the present invention, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present invention, the detailed description will be omitted.

In addition, terms such as “include,” “comprise,” or “have” described below mean that the corresponding component may be included, unless specifically stated to the contrary, and thus do not exclude other components. Rather, it should be construed as being able to further include other components, and all terms, including technical or scientific terms, are generally used by those skilled in the art to which the present invention pertains, unless otherwise defined. It has the same meaning as understood. Additionally, when describing the components of the present invention, identification symbols such as first, second, A, B, (a), and (b) may be used. These identification codes are intended to distinguish the component from other components and are only used for convenience of explanation, and the identity, order, or order of the component is not limited by the identification code. When a component is described as being “connected,” “coupled,” or “connected” to another component, that component may be directly connected or connected to that other component, but there is another component between each component. It will be understood that elements may be “connected,” “combined,” or “connected.”

Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings.

As shown, the food sterilization and preservation method of the present invention is to package foods including vegetables, stews, soups, meats, processed meat foods and processed foods, rice, noodles, bread, etc., and sterilize the packaged foods. By eradicating harmful bacteria, the preservability of packaged food is maximized so that consistent taste and quality can be maintained even during long-term storage.

In the food sterilization and preservation method of the present invention, the functional packaging film manufacturing step (S110), the food packaging step (S120), and the packaged food sterilization step (S130) are sequentially performed.

The step of manufacturing a functional packaging film (S110) is a step of manufacturing a packaging film or packaging container for packaging and storing food using PP (Polypropylene), EVOH (Ethylene Vinyl Alcohol Copolymer), and PET (Polyethylene Terephthalate) materials. .

The step of manufacturing a functional packaging film (S110) is an inner packaging film manufacturing step (S112) of manufacturing the inner packaging film of the packaging film using a synthetic material mixed with PP material and PET and EVOH materials, and the step of manufacturing the inner packaging film of the packaging film using a composite material mixed with PP material and PET and EVOH material. It consists of an external packaging film manufacturing step (S114) of manufacturing an external packaging film consisting of.

As shown in FIG. 1, the inner packaging film manufacturing step (S112) consists of a PP film made of PP material, a first inner packaging film layer 10 forming the bottom layer of the inner packaging film, and this first inner packaging film layer 10. This is the step of manufacturing the inner packaging film by bonding the second inner packaging film layer 20, which blocks the inflow of gases such as oxygen and water vapor when packaging food, onto the upper surface of the packaging film layer 10.

Here, the second inner packaging film layer 20 may be composed of a synthetic film manufactured by mixing the above-described PET material and EVOH material at a certain weight ratio.

At this time, in the inner packaging film manufacturing step (S112), 35 to 40 parts by weight of EVOH material is mixed with 100 parts by weight of PP raw material, and the mixed mixture is supplied to an extrusion device to produce a second inner packaging made of a mixed film by extrusion. A film layer 20 is manufactured.

Here, EVOH, a gas barrier packaging material, is a material used in various products in various industries today. When packaging food, it blocks the penetration of oxygen and water vapor into the packaged food, protecting the food from the surrounding environment and maintaining quality. It is a material that

These EVOH materials have the disadvantage of being weak against humidity and having low flexibility. Accordingly, in the present invention, by mixing a certain amount of EVOH raw material with PP raw material as the main ingredient, the shortcomings of EVOH material are solved and an internal packaging film that can maintain the quality of food for a long period of time when packaging food is manufactured.

Here, the inner packaging film can be used alone depending on the type of food, such as living organisms, and when used alone, it is configured to surround the food, or is formed so that only one side is open, and food, such as living organisms, is placed into the open side and stored. It may be configured to achieve this, but is not limited to this.

The outer packaging film manufacturing step (S114) is a step of manufacturing an outer packaging film that is bonded to the outer surface of the inner packaging film to provide a certain strength to the functional packaging film and at the same time blocks external light from being transmitted. It is made of EVOH material. The outer packaging film is manufactured by bonding the first outer packaging film layer 30 and the second outer packaging film layer 40 made of PET material.

Here, the outer packaging film, like the inner packaging film, may be configured to allow food to be packaged alone, but is not limited to this, and food may be packaged while attached to the inner packaging film.

At this time, the outer packaging film can be manufactured in a form where the upper surface is opened for stand-alone use, an internal space is provided for packaging and storage of food, and an adhesive film is attached to the inner surface of the open upper surface. will be.

That is, in the functional packaging film manufacturing step (S110) of the present invention, a step of manufacturing a functional double packaging film can be further performed by bonding the manufactured inner packaging film and the outer packaging film by thermal bonding.

At this time, the functional packaging film manufacturing step (S110) may further include laminating a nylon film made of nylon between the inner packaging film and the outer packaging film to provide elasticity.

In addition, in the functional packaging film manufacturing step (S110), when the inner packaging film and the outer packaging film are joined by heat bonding, one side, preferably the upper side, is bonded in an open form to allow food to be introduced, and then opened. An adhesive film attachment step can be further performed by attaching an adhesive film to the inner surface of the upper surface so that the food can be sealed with the adhesive film after input.

Meanwhile, the functional packaging film of the present invention is preferably composed of a transparent film so that the packaged food can be immediately identified.

In addition, the functional packaging film of the present invention is configured to enable packaging of food weighing 30g to 1,000g, and can be configured to enable packaging from small to large packaging.

The food packaging step (S120) is a step of packaging food using the functional packaging film manufactured by the above-mentioned step, the primary packaging step (S122) of packaging the food with an internal packaging film, and the primary packaging of the food. A secondary packaging step (S124) of packaging with an external packaging film, and after the secondary packaging, a nitrogen filling and sealing step (S126) of filling the inner space of the external packaging film with nitrogen and closing one open side is sequentially performed. It is carried out.

The first packaging step (S122) is a step in which the food is wrapped with an internal packaging film, wrapped so that it is packaged in a roll shape, and then the upper and lower surfaces are joined by heat bonding to package the food with the internal packaging film. .

In the second packaging step (S122), as described above, the upper surface is opened so that the packaged food can be introduced through the internal packaging film, and an internal space is provided for packaging and storage of the food, and an adhesive film is provided. This is the step to enable packaging by putting it into the attached external packaging film.

The nitrogen filling and sealing step (S126) is a step of filling a certain amount of nitrogen into the internal space formed in the external packaging film and then sealing the open upper surface to prevent nitrogen and food from leaking.

This food packaging step (S120) can only be performed as the first packaging step (S122) depending on the type of food.

Additionally, the food packaging step (S120) may be configured so that the nitrogen filling and sealing step (126) is performed only when secondary packaging of the food is performed.

At this time, of course, in the food packaging step (S120), if the food being packaged is an oxidized food, vacuum packaging can be performed instead of filling with nitrogen.

The packaged food sterilization step (S130) is a step to prevent deterioration of food that has undergone primary packaging or secondary packaging and nitrogen filling, and to maintain the original taste of the food even when stored for a long period of time.

This packaged food sterilization step (S130) is a step to prevent bacteria from multiplying by sterilizing the food in the packaged state at a temperature of 50°C to 80°C for 50 to 120 minutes.

This packaged food sterilization step (S130) performs a first sterilization step (S131) in which heat of 50°C to 65°C is irradiated to the packaged food to sterilize it for 50 to 80 minutes.

At this time, the packaged foods are arranged on a tray to ensure that heat within the sterilization temperature range is well transmitted. Since differences in heat transfer occur depending on the quantity and quality moisture content of the product, sterilization is to be performed within a minimum of 50 minutes to a maximum of 80 minutes. do.

Thereafter, the first refrigeration step (S132) is performed in which the packaged food that has undergone primary sterilization is refrigerated at a temperature of 0°C to 4°C for 12 to 24 hours.

The first refrigeration step (S132) is a step that allows bacteria in the spore state to proliferate after the first sterilization. In other words, the first sterilization step (S131) kills the bacteria surviving in the cooked food, and the first refrigeration step (S132) activates the bacteria in the spore state, thereby killing the bacteria through secondary sterilization. This is the step to make it happen.

After the first refrigeration step, a second sterilization step (S133) is performed in which the packaged food is sterilized for 60 to 80 minutes by applying heat of 60°C to 70°C to kill newly activated bacteria during the first refrigeration. do.

Afterwards, a secondary refrigeration step (S134) is performed in which the packaged food that has undergone secondary sterilization is refrigerated at a temperature of 5°C to 10°C for 12 to 24 hours.

Afterwards, the packaged food that has undergone secondary refrigeration is sterilized for 100 to 120 minutes by irradiating heat at 70℃ to 80℃, and the secondary refrigerated food is sterilized for the third time to remove any bacteria remaining on the food. The third sterilization step (S135) to eradicate them is performed.

Afterwards, a third refrigeration step (S136) is performed in which the packaged food that has undergone third sterilization is stored at a temperature of 5°C to 20°C.

Here, the third refrigeration step (S136) is a step in which sterilized foods are stored before being delivered to the place of use.

Meanwhile, the packaged food sterilization step (S130) of the present invention has been described as a total of 3 sterilizations, but it is not limited to this and can be configured to sterilize at least 3 to 5 times depending on the type of food. Preferably, kimchi, vegetables, and stews may be configured to be sterilized three times, meat and processed meat products may be configured to be sterilized four times, and processed foods may be configured to be sterilized five times.

At this time, it would be desirable to perform the 3rd sterilization and 3rd cooling processes in the same way for the 4th and 5th sterilizations.

Below, food stored through each of the above steps (Example), food packaged and stored only through internal packaging material (Comparative Example 1), and food packaged with packaging material made of general PP film (Comparative Example 2). Active bacteria were observed according to the number of times of sterilization.

At this time, the observed foods were kimchi cooked with various seasonings and vegetables including green onions and peppers in their uncooked state, and foods for which each refrigeration stage was completed (1st refrigeration to 3rd refrigeration) for observation. After cutting 5g of the central part, it was observed through a microscope.

As a result of observation, as shown in Figure 6, the activity of bacteria in the foods of Example and Comparative Examples 1 and 2 after primary sterilization and refrigeration was 20.5% for kimchi and 17.88% for vegetables. In the case of Comparative Example 1, it was confirmed that kimchi showed an activity of 26.91% and vegetables showed an activity of 21.0%, and in Comparative Example 2, kimchi showed an activity of 30.1% and vegetables showed an activity of 25.47%.

It was confirmed that the amount of bacterial activity in the same kimchi and vegetables was lower than that in foods packaged with packaging made of general PP film, simply through primary sterilization and refrigeration.

In addition, after secondary sterilization and refrigeration, the activity against bacteria in the examples was 6.72% for kimchi and 5.1% for vegetables, and in the case of Comparative Example 1, kimchi showed an activity of 17.36% and vegetables showed an activity of 11.68%. It was confirmed that Comparative Example 2 showed an activity level of 23.2% for kimchi and 22.7% for vegetables.

In addition, it was confirmed that the activity against bacteria in the examples after the third sterilization and refrigeration was 0.55% for kimchi and 0.49% for vegetables, which was even lower than the decrease in bacterial activity in Comparative Examples 1 and 2. It can be judged that many bacteria have been killed.

In other words, the present invention enables the eradication of active bacteria in food through three sterilization processes after secondary packaging is completed through the internal packaging film and external packaging film, which preserves the taste and quality of the food for a long period of time even when stored for a long period of time. It is something that can be maintained.

The above description is merely an illustrative explanation of the technical idea of the present invention, and various modifications and variations will be possible to those skilled in the art without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.

10: First inner packaging film layer

20: Second inner packaging film layer

30: First outer packaging film layer

40: Second outer packaging film layer

Claims

An internal packaging film is manufactured by bonding a first internal packaging film layer made of PP material and a second internal packaging film layer in which PET material and EVOH material are mixed at a certain weight ratio to the upper surface of the first internal packaging film layer, Manufacturing a functional packaging film by bonding a first outer packaging film layer made of EVOH material and a second outer packaging film layer made of PET material to the top of the first outer packaging film layer;

Packaging food using the functional packaging film; and

Sterilizing the packaged food three times for 50 to 120 minutes at a temperature of 50°C to 80°C;

A food sterilization and preservation method comprising:
According to paragraph 1,

The second inner packaging film layer,

A food sterilization and preservation method characterized by mixing 35 to 40 parts by weight of EVOH material with 100 parts by weight of PP raw material, supplying the mixed mixture to an extrusion device, and forming a mixed film by extrusion.
According to paragraph 1,

The step of manufacturing the functional packaging film is,

Manufacturing a functional double packaging film by bonding the inner packaging film and the outer packaging film in an open upper surface using a heat bonding method; and

An adhesive film attaching step of attaching an adhesive film to the inner surface of the open upper surface so that the food can be sealed by the adhesive film after inputting the food;

A food sterilization and preservation method, characterized in that further carrying out.
According to paragraph 1,

A first packaging stage in which the food is wrapped with the inner packaging film to be packaged in a roll shape, and then the upper and lower surfaces thereof are joined by heat bonding to package the food;

After the first packaging step, a second packaging step of packaging the food packaged through the inner packaging film through the outer packaging film;

After the secondary packaging step, a nitrogen filling and sealing step of filling a certain amount of nitrogen into the internal space formed in the external packaging film and then sealing the open upper surface to prevent nitrogen and food from leaking;

A food sterilization and preservation method comprising:
According to paragraph 1,

A first sterilization step in which packaged food is sterilized for 50 to 80 minutes by applying heat of 50℃ to 65℃;

A primary refrigeration step in which packaged food that has undergone primary sterilization is refrigerated at a temperature of 0°C to 4°C for 12 to 24 hours;

After the first refrigeration step, a second sterilization step of sterilizing the packaged food for 60 to 80 minutes by irradiating heat at 60°C to 70°C;

A secondary refrigeration step in which packaged food that has undergone secondary sterilization is refrigerated at a temperature of 5°C to 10°C for 12 to 24 hours;

Third sterilization step of sterilizing packaged food that has completed secondary refrigeration with heat of 70°C to 80°C for 100 to 120 minutes; and

A tertiary refrigeration step in which packaged food that has undergone tertiary sterilization is stored at a temperature of 5°C to 20°C;

A food sterilization and preservation method comprising: