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WO2004082406A1 - Procede de sterilisation des aliments et aliments conditionnes associes - Google Patents

Procede de sterilisation des aliments et aliments conditionnes associes Download PDF

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Publication number
WO2004082406A1
WO2004082406A1 PCT/JP2003/003328 JP0303328W WO2004082406A1 WO 2004082406 A1 WO2004082406 A1 WO 2004082406A1 JP 0303328 W JP0303328 W JP 0303328W WO 2004082406 A1 WO2004082406 A1 WO 2004082406A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
container
shower
sterilizing
hot water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2003/003328
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English (en)
Japanese (ja)
Inventor
Fumihiro Goto
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ryubi Co Ltd
Original Assignee
Ryubi Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ryubi Co Ltd filed Critical Ryubi Co Ltd
Priority to PCT/JP2003/003328 priority Critical patent/WO2004082406A1/fr
Priority to AU2003221094A priority patent/AU2003221094A1/en
Priority to JP2004569576A priority patent/JPWO2004082406A1/ja
Publication of WO2004082406A1 publication Critical patent/WO2004082406A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/20—Preservation of foods or foodstuffs, in general by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus

Definitions

  • the present invention relates to a method for sterilizing food and a packaged food obtained by the method.
  • the present invention relates to a method for sterilizing various foods, particularly to a sterilization method suitable for sterilizing food packed in containers (bags), and to provide a packaged food obtained by this method.
  • Heat sterilization is most widely used to prevent the deterioration of foods by microorganisms, because heat sterilization is superior in its effectiveness, simplicity and economy.
  • the present applicant has proposed a method for effectively heat sterilizing various foods by showering according to Japanese Patent No. 3,384,988. This is because the food material conveyed on the conveyor is subjected to shower jets of hot water for sterilization from both upper and lower surfaces to treat the food material, and then the food material is drained in a drain-out area, and then discharged. This is a method of sterilizing food materials by exposing the food materials to a sharp jet of cold water from both upper and lower surfaces.
  • the food material is exposed to a shower jet of hot water for sterilization to process the food material.
  • the temperature of the hot water for sterilization is directly transmitted to the food material as in the case of processing in a liquid tank.
  • the temperature does not change according to the vertical position of the material as in the case of heating and sterilizing the material in the liquid tank, and the degree of processing does not change according to the specific gravity of the material. Therefore, the food can be sterilized uniformly.
  • the food processing is performed by a shower-like jet, the components inside and outside the tissue of the material are compared with the case where the food is processed by immersion in a stationary liquid in the liquid tank.
  • the transfer or propagation of thermal energy is carried out at a remarkably high speed, the treatment effect is further improved, and the degree of treatment can be appropriately adjusted by controlling the shower pressure in addition to the liquid temperature.
  • Food processing can be controlled more precisely than control by temperature alone.
  • warm water provides a bactericidal effect to food materials
  • cold water provides a bacterium growth inhibitory effect to food materials.Thus, cold water treatment suppresses the growth of bacteria remaining in food materials after sterilization. be able to.
  • the bagged food is placed on a transport basket and passed through a steam heating sterilizer (see Japanese Patent Application Laid-Open No. 2001-93367), or the food is drained and inert gas is used to air.
  • the bagged food packed in a bag is replaced with a high pressure and heated in a pressure cooker (Japanese Patent Application Laid-Open Nos. 2000-582841 and 2002-21-21511) See).
  • retort foods have been traditionally used for packaging and sterilizing foods, which are packed in a relatively hard material such as a voucher or molded container, sealed, and pressurized. Heat-sterilized packaged food.
  • a main object of the present invention is to provide a method for disinfecting food, which can effectively heat the inside of the food at as low a temperature as possible, so that the food is not damaged by heat sterilization.
  • Another object of the present invention is to provide a method for sterilizing foods that can effectively heat-sterilize foods without scattering even if they are lightweight foods.
  • Still another object of the present invention is that after heat sterilization of food, the food can be shipped as it is without separate packaging, so that bacteria may enter the food or propagate during the packaging. There is a need to provide a method of disinfecting food.
  • Still another object of the present invention is to provide a packaged food that has been effectively heat-sterilized to the inside of the food, and has been treated so that it can be shipped as it is without separate packaging after heat sterilization. It is in. Disclosure of the invention According to the present invention, basically, a food is put together with a liquid in a flexible container, and the container-packed food is subjected to a hot water shower from above and below during the transportation process of the container-packed food, and the wave of the liquid in the container is applied. An object of the present invention is to provide a method for heat sterilizing food.
  • an object of the present invention is to provide a packaged food obtained by heat sterilizing food.
  • Hot water showers have the temperature required to sterilize food, or slightly higher, and when this hot water shower is slammed into packaged food, the flexible container can be intermittently hot water showers.
  • the pressure heats the liquid inside it while locally creating dents and protrusions. More specifically, a hot water shower is formed by discharging (or dropping) a large number of drops of hot water into a random space. When each of the 7) drops hits the surface of the container, the individual water drops are formed. Heat is transferred to the liquid in the container through the surface portion of the struck container, and the individual water droplets dent the struck surface portion, thereby protruding the surrounding surface portion.
  • the liquid in the container Since the individual droplets randomly strike different surface parts of the container, heat transfer to the liquid therein and dents and protrusions of the surface parts of the container take place on different surface parts of the container. Therefore, the liquid in the container generates low frequency or ultrasonic wave phenomena due to dents and protrusions on the individual surface portions of the container.
  • the wave of the liquid causes a stirring phenomenon in the liquid surrounding the food and causes forced convection, so that the heat of the liquid effectively penetrates not only to the surface of the food but also to the inside of the food.
  • the inside of the food packed in the flexible container via the liquid is also heated and sterilized at substantially the same temperature as the surface temperature of the container by the forced convection of the liquid, so that the temperature of the hot water shower is increased.
  • the food when food is packed in a container, even if the food is lightweight, the food does not scatter when taking a hot water shower from above and below, thus ensuring that all food is heat-sterilized. can do.
  • the flexible container can be used as it is as a packaging container, so that it is not necessary to heat-sterilize the container and the food separately, thereby improving workability and filling the container with the food. At this time, it is possible to prevent bacteria from being mixed into the inside and propagation of bacteria remaining after sterilization during this filling operation.
  • the hot water shower In order for the water droplets of the hot water tank to randomly hit the surface of the container and generate a wave in the liquid inside, it is effective for the hot water shower to be a filled conical shower, but it is effective to partially cover the surface of the container.
  • the sheet-shaped shower locally hits the container surface with a pressure greater than the packed conical shear, so that the wave in the container becomes large, thus generating a greater forced convection of the liquid and into the food. Heat transfer can be performed effectively.
  • the sheet shower cannot be used alone because the entire surface of the packaged food cannot be showered if only the sheet shower is used.
  • Containers can be made of any material that can withstand the temperature of a hot water shower, especially flexible and flexible, such as vinyl bags, which are commonly used as food packaging bags.
  • the bag has
  • Flexible packaged foods may be sterilized by heating with a hot water shower and then naturally cooled, but foods containing fermentation bacteria such as salted and pickled foods may be sterilized by heating with a hot water shower. Forced cooling is required. This is because fermentation progresses excessively if it is cooled naturally after sterilization. Necessary to prevent damage to food. This forced cooling may be performed by using a combination of heat transfer and forced convection by applying a cold water shower to a flexible container-packed food as in the case of heat sterilization, following the heat sterilization treatment, or by using cold water after heat sterilization. It may be immersed in the tank. '' Brief description of the drawings
  • FIG. 1 is a system diagram of an example of an apparatus used for carrying out the food sterilization method according to the present invention
  • FIG. 2 is an enlarged view of the hot water shower of FIG.
  • Fig. 3A is a side view of one conical shower used in the present invention
  • Fig. 3B is Fig. 3A
  • FIG. 4 is a front view of a sheet-shaped shuffle used in the present invention
  • FIG. 5 is a top view of a state in which a hot water shower spreads over a net conveyer.
  • FIG. 10 is a system diagram showing another example of the apparatus used in the method for sterilizing food according to the present invention.
  • the method of the present invention has flexibility and flexibility as shown in FIG.
  • the food 14 is put together with the liquid 12 in the container 10 to form a packaged food 16, and as shown in FIG. 1, the container-packed food 16 is a liquid-permeable conveyer such as a net conveyor.
  • the packaged food 16 is subjected to hot water showers 20 and 20 ′ from above and below in the process of being transported on the container 18, and the food 14 in the container 10 is heated and sterilized.
  • the food 14 has been subjected to a predetermined processing, and may or may not have been subjected to a sterilization treatment before or simultaneously with the processing.
  • the food 14 may be shipped in a container after being heat-sterilized by the method of the present invention, or may be packed in a container after heat-sterilization by the method of the present invention. It may be refilled in bottles or other shipping storage containers, or may be placed in cans, bottles, or other shipping storage containers packed in sterilization containers. However, it is most preferable that the container 10 used for processing by the method of the present invention is used as a shipping storage container, sterilized by heating by the method of the present invention, and then stored as it is.
  • the container 10 having flexibility and flexibility is a bag that is soft, has great flexibility, and has high thermal conductivity to the extent that it does not have a shape self-holding property, such as a thin bullet bag.
  • the apparatus used to carry out the method of the present invention has a hot water sterilization treatment area HT for bathing hot water shower jets 20 and 20 ′ from above and below the packaged food 16.
  • the liquid-permeable conveyor 18 is arranged so as to pass through the hot water treatment area HT.
  • the conveyer 18 extends from the front of the hot water sterilization processing area HT, and the extension before this functions as the carry-in conveyer section 18A, and also extends beyond the tip of the hot water sterilization processing area HT, and this extension conveys. Acts as part 18B.
  • the conveyor 18 is made of a water-permeable conveyor member (net conveyor) made of a corrosion-resistant metal or plastic wire net, and the conveyor member is made non-conductive by guide rollers 22 to 25. At least one guide roller, for example, the guide roller 22 is wound around the end and driven by roller driving means (not shown).
  • a conveyor 52 for guiding the heat-sterilized packaged food 1 to the storage container 54 is provided below the conveyor portion 18 B of the conveyor 18.
  • the shower jet generating means 26 includes a plurality of conical hot-water showers 20 C and 20 ′ C which are sprayed on almost all upper surfaces and all lower surfaces of the packaged food 16 so as to be bathed.
  • shower jet nozzles 28 C, 28 'C and this conical hot water shower 20 C, 20' C together with a locally sheet-like shower '20 S, 20, S on the surface of the packaged food 16 It is composed of a plurality of sheet-shaped shower jet nozzles 28S, 28S, and 28S that jet so as to be exposed to water.
  • the conical shower jet nozzles 28 C and 28 ′ C are preferably in the form of a full conical nozzle so that the conical hot water showers 20 C and 20 ′ C have a uniform cone.
  • the conical shower jet nozzles 28C and 28'C and the sheet shower jet nozzles 28S and 28'S The conical showers 20 C, 20 ′ C and the sheet showers 20 S, 20 ′ S are arranged alternately in the transport direction, as shown in FIG. Again, the interrelationships of these showers are not limited to this. However, as shown in Fig. 5, it is preferable that the adjacent conical hot water showers 20C and 20'C overlap with each other so that the shower can be applied to the container-packed food 16 without any gap. Masire,
  • these jet nozzles 28C, 28'C, 28S, 28, S are provided with a conveyor 18 so as to supply a liquid from a liquid circulation means 30 described later. Is connected to a supply pipe 32 extending along the transfer direction of the feed pipe.
  • the liquid circulation means 30 is composed of a circulation pump 38, a filter 40, and a heater 42, which are sequentially connected to the liquid recovery tank 36 of the liquid collection means 34 on the hot water side, and an output terminal of the heater 42.
  • a hood 46 can be provided so as to surround the hot water sterilization treatment area HT.
  • the liquid collecting means 34 further includes a funnel-shaped collector member 48 receiving hot water from the shower jets 20C, 20'C, 20S, 20'S in the hot water sterilization treatment area HT,
  • the liquid recovery tank 36 receives liquid from a drain port 50 of the collector member 48.
  • a flexible plastic bag which is typically a thin vinyl bag serving also as a bag for shipping and storage, is described above.
  • the food 14 is put together with the liquid 12 in a container 10 having properties and flexibility to make a large number of packaged foods 16.
  • these packed foods 16 are sequentially placed on the carry-in conveyor portion 18A of the conveyor 18 and transported to the hot water sterilization treatment area HT.
  • the upper and lower shower jet nozzles 28 C, 28 'C, 28 S, 28, S of the shower jet generating means 26 Upper and lower conical hot water showers 20 C, 20' C and sheet hot water shower 2 Give 0 S, 20 and S.
  • the hot water showers 20 C, 20 ′ C, 20 S, 20 and S are formed by discharging a large number of hot water droplets without interruption. As shown in FIG. 6, 20 d, 20 and d sequentially hit individual surface portions of the packaged food 16 (the surface portion of the container 10).
  • heat transfer is achieved by a combination of three mechanisms: radiation, heat conduction, and convection heat transfer.
  • the convection heat transfer is particularly affected by natural convection. Forced convection heat transfer has a higher heat transfer effect than heat transfer, and heat transfer to food 14 can be performed efficiently.
  • the liquid 12 penetrates deep into the food 14 by receiving the wave of the liquid, so that heat is transmitted to the inside of the food 14 and the inside of the food 14 can be reliably heated and sterilized.
  • the interior of food 14 includes both between individual foods 14 and the internal clearance of one food 14 (if any).
  • the inside of the food packed in the container 10 is also affected by the surface temperature of the container 10. Since it is heated and sterilized at almost the same temperature, the inside of the food 14 can be effectively sterilized even when the temperature of the hot water shower 20 C, 20 'C, 20 S, 20 S' is at or near the sterilization temperature.
  • the hot water shower does not need to be hot and does not overheat and damage food.
  • the hot water showers 20 C, 20 'C, 20 S, and 20' S can be placed from above and below. It can be seen that the food 14 does not scatter when bathed, so that all the food 14 can be reliably heated and sterilized.
  • conical showers 20 C and 20 ′ C cause dents and protrusions on the surface of container 10 while transferring heat to almost the entire surface of container 10.
  • S, 20'S causes water droplets to strike locally on the surface of container 10 with a large pressure to make the dents and protrusions on the surface of container 10 even larger locally, causing vibration of liquid 12 (wave).
  • the conical showerhead 20C, 20C ' The forced convection of the liquid 12 can be made larger than in the case where only the food is used.
  • the heating of the present invention can be performed without using the sheet-like showers 20 S, 20, and S alone and using the conical showers 20 C, 20, and C alone. Sterilization can be achieved.
  • the temperature of the hot water shower is determined by the type and size of the food 14 to be packaged, the state of the material placed on the conveyor 18 (density, height), and the like. , 40 to 70 ° C., preferably 56 to 70 ° C.
  • the pressure of the hot water shower 20 C, 20 'C, 20 S, 20 S is determined by the type of food 14 to be packed and the state of placing the material on the conveyor 18 (density, high And the conveyor speed of the conveyor 18, etc., but is generally set to several kgf / cm 3 to several tens kgf / cm 3 .
  • the heat sterilization treatment time is also the same as above, the type and size of the food 14 to be packaged, the state in which the packaged food 16 is placed on the conveyor 18 (density and height), the shower pressure, and the It depends on the transport speed.
  • the shower pressure and the processing time correlate with each other, and the higher the shower pressure, the shorter the processing time.
  • the packaged food 16 heat-sterilized by the hot water shower 20C, 20'C, 20S, 20'S of the apparatus shown in Fig. 1 is collected in the storage container 54 through the chute 52. You. Then, since the heat-sterilized packaged food 16 is naturally cooled, the food heat-sterilized by this method does not degrade even if it is slowly cooled after heat sterilization. Food. Such foods include various vegetables, boiled foods, grated radish, and the like.
  • the liquid 1 2 should be a liquid that the food preservation liquid or the food itself has, such as a preservative liquid that does not degrade the food (for example, water), boiled juice or soup, radish juice, etc. preferable.
  • the food 14 contains fermenting bacteria such as salted or pickled vegetables
  • food 14 must be sterilized by heating with a hot water shower and then forcedly cooled. This is necessary to prevent food from being damaged due to excessive fermentation if the product is naturally cooled after sterilization.
  • FIG. 10 An apparatus suitable for packaging such foods and heat sterilizing them is shown in FIG.
  • This apparatus has a hot water sterilization treatment area HT, a cold water treatment area CT, and a liquid drainage area LT provided between these areas HT and CT.
  • the cold water treatment area CT has the same configuration as the hot water heat sterilization treatment area HT except for the cold water shower temperature, in FIG. 10, the same parts are denoted by the same reference numerals with 100 added. .
  • This cold water treatment gives the food material an effect of inhibiting the growth of microscopic substances. Therefore, the growth of putrefactive bacteria and poisonous bacteria sterilized by the hot water treatment can be effectively prevented.
  • the principle of cooling the food by the cold water shower is the same as the principle of heat sterilization.If the sheet-shaped showers 120S, 120, and S are used together, the cold water treatment can be performed more efficiently. it can.
  • forced cooling is to be performed after heat sterilization of the packaged food 16
  • this forced cooling does not necessarily have to be performed by the apparatus of FIG. 10 .
  • Forcible cooling can be performed by an appropriate means such as placing the container 54 in another cooling tank.
  • the temperature of the cold water shower to be subjected to the cold water treatment is preferably room temperature or lower, preferably 15 ° C. or lower.
  • the food 14 may be shipped and stored in a container, but after being sterilized by heating according to the method of the present invention, it can be refilled into cans, bottles, or other containers for shipping storage. Good and as packed May be placed in cans, bottles or other containers for shipping and storage. If the container 10 used for processing by the method of the present invention is used as a shipping storage container, or if the container 10 is placed in a shipping storage container such as a can or a bottle while being kept in the container 10, bacteria will be generated at the time of refilling. It is most preferable because it can prevent the bacteria from multiplying during mixing or refilling.

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

Abstract

L'invention concerne un procédé de stérilisation d'aliments, comprenant les étapes consistant à mettre les aliments (14) avec du liquide (12) dans un contenant flexible (10) pour préparer des aliments conditionnés (16), et à verser de l'eau chaude (20C, 20'C ou 20C, 20'C, 20S, 20'S) sur les aliments conditionnés depuis les côtés supérieur et inférieur, selon un processus de transport des aliments conditionnés afin de faire bouger le liquide. Ainsi les aliments situés dans le contenant peuvent être chauffés et stérilisés.
PCT/JP2003/003328 2003-03-19 2003-03-19 Procede de sterilisation des aliments et aliments conditionnes associes Ceased WO2004082406A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
PCT/JP2003/003328 WO2004082406A1 (fr) 2003-03-19 2003-03-19 Procede de sterilisation des aliments et aliments conditionnes associes
AU2003221094A AU2003221094A1 (en) 2003-03-19 2003-03-19 Method of sterilizing food and container-packed food provided by using the method
JP2004569576A JPWO2004082406A1 (ja) 2003-03-19 2003-03-19 食品の殺菌方法及びこの方法によって得られた容器詰め食品

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2003/003328 WO2004082406A1 (fr) 2003-03-19 2003-03-19 Procede de sterilisation des aliments et aliments conditionnes associes

Publications (1)

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WO2004082406A1 true WO2004082406A1 (fr) 2004-09-30

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PCT/JP2003/003328 Ceased WO2004082406A1 (fr) 2003-03-19 2003-03-19 Procede de sterilisation des aliments et aliments conditionnes associes

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AU (1) AU2003221094A1 (fr)
WO (1) WO2004082406A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2891704A1 (fr) * 2005-10-06 2007-04-13 Bonduelle Sa Ets Procede de traitement, notamment de sterilisation et/ou de pasteurisation.
CN107427038A (zh) * 2014-12-22 2017-12-01 红牛有限责任公司 用于借助于过程液体处理食物和/或容器的方法和设备

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59120080A (ja) * 1982-12-28 1984-07-11 Toyo Seikan Kaisha Ltd 自立性充填パウチの殺菌方法
JPH05309125A (ja) * 1991-02-04 1993-11-22 House Foods Corp レトルト殺菌機
JPH07225072A (ja) * 1994-02-10 1995-08-22 B M Showa:Kk 被冷却物または被加温物の浴式冷却・加温装置
JPH1119189A (ja) * 1997-07-04 1999-01-26 Ishin Giken Kk スプレー式レトルト殺菌方法及び装置
JP2001120174A (ja) * 1999-10-22 2001-05-08 Ryubi Co Ltd 漬け物の製造方法及び装置並びに食品処理方法及び装置

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59120080A (ja) * 1982-12-28 1984-07-11 Toyo Seikan Kaisha Ltd 自立性充填パウチの殺菌方法
JPH05309125A (ja) * 1991-02-04 1993-11-22 House Foods Corp レトルト殺菌機
JPH07225072A (ja) * 1994-02-10 1995-08-22 B M Showa:Kk 被冷却物または被加温物の浴式冷却・加温装置
JPH1119189A (ja) * 1997-07-04 1999-01-26 Ishin Giken Kk スプレー式レトルト殺菌方法及び装置
JP2001120174A (ja) * 1999-10-22 2001-05-08 Ryubi Co Ltd 漬け物の製造方法及び装置並びに食品処理方法及び装置

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2891704A1 (fr) * 2005-10-06 2007-04-13 Bonduelle Sa Ets Procede de traitement, notamment de sterilisation et/ou de pasteurisation.
EP1774859A1 (fr) * 2005-10-06 2007-04-18 Bonduelle Société Anonyme Procédé de traitement, notamment de stérilsation et/ou de pasteurisation
CN107427038A (zh) * 2014-12-22 2017-12-01 红牛有限责任公司 用于借助于过程液体处理食物和/或容器的方法和设备
JP2018506269A (ja) * 2014-12-22 2018-03-08 レッド・ブル・ゲゼルシャフト・ミット・ベシュレンクテル・ハフツングＲｅｄ Ｂｕｌｌ Ｇｍｂｈ 食品及び／又は食品を収容する容器を処理する方法並びに装置
JP2018508420A (ja) * 2014-12-22 2018-03-29 レッド・ブル・ゲゼルシャフト・ミット・ベシュレンクテル・ハフツングＲｅｄ Ｂｕｌｌ Ｇｍｂｈ プロセス液によって食品及び／又は容器を処理する方法及び装置
US12011019B2 (en) 2014-12-22 2024-06-18 Red Bull Gmbh Method and device for treating food and/or containers for holding food

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AU2003221094A1 (en) 2004-10-11
JPWO2004082406A1 (ja) 2006-06-15

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