JP3148512U - Cooked packaged food - Google Patents
Cooked packaged food Download PDFInfo
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- JP3148512U JP3148512U JP2008008459U JP2008008459U JP3148512U JP 3148512 U JP3148512 U JP 3148512U JP 2008008459 U JP2008008459 U JP 2008008459U JP 2008008459 U JP2008008459 U JP 2008008459U JP 3148512 U JP3148512 U JP 3148512U
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- 235000021485 packed food Nutrition 0.000 title claims abstract description 17
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 238000003860 storage Methods 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000021055 solid food Nutrition 0.000 claims abstract description 10
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000002985 plastic film Substances 0.000 claims abstract description 4
- 229920006255 plastic film Polymers 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 20
- 230000001954 sterilising effect Effects 0.000 abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000003303 reheating Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 239000007789 gas Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 239000012785 packaging film Substances 0.000 description 3
- 229920006280 packaging film Polymers 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 2
- 239000011343 solid material Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003856 thermoforming Methods 0.000 description 1
Images
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
【課題】調理済み包装食品を、食品の風味を低下させてしまう日持ち効果を高めるための再加熱殺菌処理を行うことなく、充分に日持ちして流通市場に適応する新規な調理済み包装食品を提供する。【解決手段】所定のプラスチックフィルムからなる下部ボトム材フィルム１に形成した収納凹部内１１に、所定の加熱処理を施した調味液と、所定の加熱調理を施した固形物食品とを、凹部内雰囲気を高温蒸気で充たした状態で、蓋材フィルムで密封してなることを特徴とするものであり、所定の加熱処理を施した調味液Ａと、所定の加熱調理を施した固形物食品Ｂ１，Ｂ２を、成形した収納凹部内に充填した後、高温蒸気Ｃを当該収納凹部に向けて噴射させるなどして、凹部内雰囲気を高温蒸気で満たした状態で、蓋材フィルム５で密封してなる。【選択図】 図２[PROBLEMS] To provide a new cooked packaged food that can be kept for a long time without being subjected to reheating sterilization treatment to increase the shelf life effect of reducing the flavor of the food. To do. In a recess 11 formed in a lower bottom material film 1 made of a predetermined plastic film, a seasoning liquid that has been subjected to a predetermined heat treatment and a solid food that has been subjected to a predetermined heat cooking are placed in the recess. The atmosphere is filled with high-temperature steam, and is sealed with a lid film. The seasoning liquid A is subjected to predetermined heat treatment, and the solid food B1 is subjected to predetermined heat cooking. , B2 is filled in the molded storage recess, and then the high temperature steam C is sprayed toward the storage recess, and the atmosphere in the recess is filled with the high temperature steam and sealed with the lid film 5. Become. [Selection] Figure 2
Description
本考案は、液体と固形物食品（具材）が一緒に包装されている調理済み包装食品に関するものである。 The present invention relates to a cooked packaged food in which a liquid and a solid food (material) are packaged together.
スーパーマーケット等で販売されている各種惣菜は、バックヤードで調理したり、調理済み食品を仕入れ、これをトレーパッケージして販売しているが、当該調理済み食品は、日持ちが良くない。 Various prepared foods sold at supermarkets, etc. are cooked in the backyard, or prepared foods are purchased and sold in a tray package. However, the prepared foods do not last long.
そこで日持ちを維持して、市場に流通させることのできる調理済み包装食品としてレトルト食品が知られている。これは、調理済みの食品をアルミ箔・ポリエステル等の耐熱・耐圧性の袋に密封し、高圧高温で殺菌したものである。しかし「調理済みおでん」「野菜の煮物」のような調味液と固形物が混在する食品は、前記のレトルト食品化はコスト高となるので、従前は、固形物の食品と調味液からなる調理済み食品を、耐熱フィルム製の袋に充填し、ガスパックや真空パックシールを施した後、加熱殺菌処理を行って流通させている。また特に固形物食品（具材）と調味液を分離して袋詰めや容器詰めを行なうことも提案されている（特許文献１）。 Therefore, retort food is known as a cooked packaged food that can be kept on the shelf and distributed to the market. This is prepared by sealing cooked foods in heat and pressure resistant bags such as aluminum foil and polyester and sterilizing them at high pressure and high temperature. However, foods with a mixture of seasoning liquids and solids such as “cooked oden” and “boiled vegetables” are expensive because the above-mentioned retort food is expensive. After the finished food is filled in a bag made of heat-resistant film and sealed with a gas pack or vacuum pack, it is circulated by heat sterilization. In particular, it has also been proposed to separate a solid food (ingredient) from a seasoning liquid and pack it in a bag or container (Patent Document 1).
また食品の自動包装手段として深絞り包装機が知られている。これは、伸びのある熱成形に優れ、且つガスバリア性に優れたプラスチックフィルムを使用し、下部ボトム材フィルムを、金型を使用して真空成形し、被包装物を充填してから蓋材を上から被せて熱シールして密封するものである。 A deep-drawing packaging machine is known as an automatic food packaging means. This is a plastic film that is excellent in stretchable thermoforming and has excellent gas barrier properties, and the bottom bottom material film is vacuum-formed using a mold and filled with the material to be packaged before the lid material is It is covered from above and sealed by heat sealing.
前記の深絞り包装機は、食品関係においては、通常固形物の包装に使用し、真空ボックス内でのヒートシールを行なう真空パックとしたり、ガス置換機構を付設してガス置換包装を実現しているものである（特許文献２）。 The above-mentioned deep-drawing packaging machine is usually used for packaging solid foods, and it is used as a vacuum pack for heat sealing in a vacuum box, or a gas replacement mechanism is provided to realize gas replacement packaging. (Patent Document 2).
ところで、調理済み食品を、日持ちさせる手段としてフィルム包装後に再度の１００〜１２０℃での長時間高温処理を施した場合には、風味や食感が損なわれてしまう。例えば練り製品においてはプリプリ感が喪失してしまう。 By the way, when a high-temperature treatment at 100 to 120 ° C. for a long time after film packaging is performed as a means for keeping cooked food for a long time, the flavor and texture are impaired. For example, in a kneaded product, the pre-feel is lost.
また高温処理に代えて食品の塩分濃度を高めておくこともあるが、塩分濃度を高めることは、当然塩辛くなり食味を低下させる。 In addition, the salinity concentration of the food may be increased instead of the high temperature treatment, but increasing the salinity concentration naturally becomes salty and lowers the taste.
そこで本考案は、深絞り包装機を利用して、調理直後に備える風味を損なうことなく、充分に日持ちして流通市場に適応する新規な調理済み食品を提案したものである。 In view of this, the present invention proposes a new cooked food that uses a deep-drawing packaging machine and can be kept for a long time and adapted to the secondary market without impairing the flavor immediately after cooking.
本考案（請求項１）に係る調理済み包装食品は、所定のプラスチックフィルムからなる下部ボトム材フィルムに形成した収納凹部内に、所定の加熱処理を施した調味液と、所定の加熱調理を施した固形物食品とを、凹部内雰囲気を高温蒸気で充たした状態で、蓋材フィルムで密封してなることを特徴とするものである。 The cooked packaged food according to the present invention (Claim 1) is provided with a seasoning liquid subjected to a predetermined heat treatment and a predetermined heat cooking in a storage recess formed in a lower bottom material film made of a predetermined plastic film. The solid food is sealed with a lid material film in a state where the atmosphere in the recess is filled with high-temperature steam.
従って前記包装食品は、高温蒸気雰囲気を含んで密封されるもので、冷却後には前記蒸気は調味液の水分となり、真空包装と同様の状態となり、日持ち効果を備えさせることができる。 Therefore, the packaged food is sealed including a high-temperature steam atmosphere, and after cooling, the steam becomes moisture of the seasoning liquid, becomes a state similar to vacuum packaging, and can have a shelf life effect.
また本考案（請求項２）に係る調理済み包装食品は、特に収納凹部内に被包装物を充填してから蓋材フィルムを上から被せて熱シールして密封する深絞り包装機を使用し、所定温度以上とした被包装物を収納凹部内に充填し、直ちに高温蒸気を噴射して蓋材フィルムで密封してなることを特徴とするものである。 In addition, the cooked packaged food according to the present invention (Claim 2) uses a deep-drawing packaging machine that fills a packaged recess in the storage recess, covers the lid film from above, and seals it by heat sealing. The packaged article having a predetermined temperature or higher is filled in the housing recess, immediately injected with high-temperature steam, and sealed with a lid material film.
従って被包装物（調理済み食品）が加温状態（殺菌状態）で高温蒸気の噴射を受けることになるので、高温蒸気の温度低下を抑えての密封となり、より真空殺菌包装と同様の効果を得ることができる。 Therefore, since the packaged food (prepared food) is injected with high-temperature steam in a heated state (sterilized state), it becomes a seal that suppresses the temperature drop of the high-temperature steam, and has the same effect as vacuum sterilization packaging. Obtainable.
更に本考案（請求項３）は、蓋材フィルムで密封した後に、所定のボイル加熱処理を施して製出するものである。 Further, according to the present invention (Claim 3), after sealing with a lid material film, a predetermined boil heat treatment is performed to produce the product.
従って完全な殺菌処理が必要な場合や、包装後の長時間加熱に適する食品の調製に効果を奏するものである。 Therefore, when complete sterilization treatment is required, it is effective for the preparation of food suitable for long-time heating after packaging.
本考案は上記構成のとおりであり、調味液と固形物食品が混在する調理済み食品を、深絞り包装機を使用して包装する際に、スチームフラッシュを実施することで、真空包装と殺菌処理を同時に実施することになり、且つ風味や味付けが最適な状態での日持ち維持を実現してなるものである。 The present invention is as described above, and when packaging cooked food in which seasoning liquid and solid food are mixed using a deep drawing packaging machine, vacuum packaging and sterilization treatment are performed Is to be carried out at the same time, and to maintain the shelf life in an optimal flavor and seasoning.
次に本考案の実施の形態について説明する。本考案は既存の深絞り包装機に、本考案の特徴点であるスチームフラッシュ機構を付設し、所定の状態とした被包装物を包装するようにしたものである。 Next, an embodiment of the present invention will be described. In the present invention, a steam flush mechanism, which is a feature of the present invention, is attached to an existing deep-drawing packaging machine so as to wrap an article to be packaged in a predetermined state.
一般の深絞り包装機は、包装資材となる所定の包装フィルム１を成形機構２で収納凹部１１を形成し、供給機構３で被包装物を収納凹部１１内に供給し、シール機構４で、収納凹部１１の開口部を、蓋材フィルム５を使用して熱シールするものである。尚前記の熱シールに際して従前においては真空室で行ったり、窒素ガス室で行い、真空包装やガス包装を行なっているものである。
A general deep-drawing packaging machine forms a storage recess 11 with a
本考案は、前記の被包装品の供給機構３における被包装物と、熱シール直前に実施するスチームフラッシュ機構６を組み込んだことに特徴がある。
The present invention is characterized in that the article to be packaged in the packaged
製品供給機構３における被包装物は、調味液（タレ、ソース、あん等）Ａと各種の固形物食品（具材となる肉製品・加工水産物・野菜等）Ｂ１，Ｂ２である。
The products to be packaged in the
この調味液Ａは、調理済み食品が所定の味付けとなるように調合され、且つゆっくりと加熱処理され、保温機構を備えた供給機構３における調味液供給部３１に溜められ、所定温度以上（例えば７５℃以上）で、設定量を収納凹部１１に供給されるものである。
This seasoning liquid A is prepared so that the cooked food has a predetermined seasoning, is slowly heat-treated, and is stored in the seasoning
固形物（具材）Ｂ１、Ｂ２は、調理済み食品の具材で、舞茸、人参、玉葱などの野菜類や、さつま揚げ、ハンペン、つみれ等の加工製品で、前者は洗浄し、所定の大きさに切断するなどの具材下処理を行なった後、所定の加熱処理（野菜の場合には、９０℃１０分の蒸し加熱を行い、練製品等もその材質に応じて加熱を施す）を施し、保温機構を付設した固形物定量供給部３２によって所定温度（７５℃以上）以上に保持した状態で、収納凹部１１に供給されるものである。 Solids (ingredients) B1 and B2 are cooked food ingredients such as maiko, carrots, onions, and other processed products such as fried sweet potatoes, hanpen, and tsure. After pre-treatment of ingredients such as cutting into pieces, a predetermined heat treatment (in the case of vegetables, steaming and heating at 90 ° C. for 10 minutes and heating the kneaded product according to the material) The solid recess is supplied to the storage recess 11 in a state where it is kept at a predetermined temperature (75 ° C. or higher) by the solid material supply unit 32 provided with a heat retention mechanism.
スチームフラッシュ機構６は、ボイラ（調味液や固形物の加熱処理並びに保温にも使用される）７からの高温蒸気を収納凹部１１に向けて噴射させる機構である。
The
而して調味液Ａと固形物Ｂ１，Ｂ２が混在する調理済み包装食品を、その製造手順に基づいて説明すると、包装フィルム（下部ボトム材フィルム）１を成形機構２で収納凹部１１を形成し、次の供給機構３で、所定の加熱処理がなされ且つ一定温度以上に保温された調味液Ａ、固形物Ｂ１，Ｂ２が順次収納凹部１１内に供給され、そして収納凹部１１内に向けてスチームフラッシュ機構６によって、高温蒸気Ｃを噴射させて、収納凹部１１内の雰囲気を高温蒸気Ｃで満たした状態で、フィルム製蓋材５で密封し、密封後または密封と同時に包装毎切断分割する。
Thus, the cooked packaged food in which the seasoning liquid A and the solid materials B1 and B2 are mixed will be described based on the manufacturing procedure. The packaging film (lower bottom material film) 1 is formed with the storage recess 11 by the
前記の包装密封後には、そのまま所定の温度まで冷却して、箱詰め出荷しても良いし、再度のボイル加熱（例えば９０℃３０分）を施して、完全殺菌を実現し、所定の温度まで冷却して、箱詰め出荷しても良い。 After sealing the package, it may be cooled to a predetermined temperature as it is and then shipped in a box, or it may be boiled again (for example, 90 ° C. for 30 minutes) to achieve complete sterilization and cooled to a predetermined temperature. And you may ship it in a box.
特にイモ類のように再度のボイル加熱によって中まで柔らかくなる具材を使用した食品や、前記のボイル加熱によって最適調製がなされる食品は、包装前の具材調整を生煮えの状態とすることもでき、総合的な省エネを考慮して製造ラインを組上げることができる。 In particular, foods that use ingredients that soften to the inside by re-boil heating, such as potatoes, and foods that are optimally prepared by the above-mentioned boil heating may be prepared in a state of raw cooking before packaging. It is possible to assemble a production line in consideration of comprehensive energy saving.
以上のとおり本考案に係る調理済み包装食品は、所定の温度以上に保持された状態（殺菌状態で且つ具材は暖められている状態）で収納凹部１１に供給され、高温蒸気も含めて密封されることになるので、真空殺菌包装と同様の効果を得ることができ、殺菌処理（日持ち効果を高めるための処理）のために包装後の再度の加熱処理を必要としないので、出来立て同様の調理済み食品を流通させることができるものである。 As described above, the cooked packaged food according to the present invention is supplied to the storage recess 11 in a state of being maintained at a predetermined temperature or higher (in a sterilized state and the ingredients are warmed), and sealed including high-temperature steam. Therefore, it is possible to obtain the same effect as vacuum sterilization packaging, and it is not necessary to repeat the heat treatment after packaging for sterilization treatment (treatment for enhancing the shelf life effect). It is possible to distribute cooked foods.
１ 包装フィルム
１１ 収納凹部
２ 成形機構
３ 供給機構
３１ 調味液供給部
３２ 固形物定量供給部
４ シール機構
５ 蓋材フィルム
６ スチームフラッシュ機構
７ ボイラ
Ａ 調味液
Ｂ１，Ｂ２ 固形物食品（具材）
Ｃ 高温蒸気
DESCRIPTION OF SYMBOLS 1 Packaging film 11 Storage recessed
C high temperature steam
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008008459U JP3148512U (en) | 2008-12-03 | 2008-12-03 | Cooked packaged food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008008459U JP3148512U (en) | 2008-12-03 | 2008-12-03 | Cooked packaged food |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006013431A Continuation JP2007189995A (en) | 2006-01-23 | 2006-01-23 | Cooked packaged food and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3148512U true JP3148512U (en) | 2009-02-19 |
Family
ID=54782058
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2008008459U Expired - Lifetime JP3148512U (en) | 2008-12-03 | 2008-12-03 | Cooked packaged food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3148512U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022121649A (en) * | 2016-11-10 | 2022-08-19 | 日本水産株式会社 | Production method of scallop adductor muscle-like fibrous steamed fish paste package, and production device of scallop adductor muscle-like fibrous steamed fish paste package |
-
2008
- 2008-12-03 JP JP2008008459U patent/JP3148512U/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2022121649A (en) * | 2016-11-10 | 2022-08-19 | 日本水産株式会社 | Production method of scallop adductor muscle-like fibrous steamed fish paste package, and production device of scallop adductor muscle-like fibrous steamed fish paste package |
| JP7302074B2 (en) | 2016-11-10 | 2023-07-03 | 株式会社ニッスイ | Manufacturing method of scallop adductor muscle-like fibrous fish cake package, and manufacturing apparatus of scallop adductor muscle-like fibrous fish cake package |
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