JPH03280869A - food manufacturing method - Google Patents

Abstract

PURPOSE:To obtain the subject food without deteriorating the quality or lowering the palatability and nutrient content by using a heat-sealable plastic film having barrierness to a pressure medium and a gas. CONSTITUTION:A food filled and sealed in a package is pressurized with a pressure medium in a pressurizing treatment apparatus. The package is a bag formed by the thermal forming or bag-making of a heat-sealable plastic film 2 having barrierness to the pressure medium and a gas. After filling the food through the opening of the package, the opening is sealed by heat-sealing a lid material 12 having barrierness and heat-sealability or the opening is directly heat-sealed.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a food manufacturing method, and more particularly to a food manufacturing method that includes high-pressure sterilization of food stuffed into a package.

[Conventional technology]

Conventionally, various foods filled and sealed in packages have been distributed, but from the viewpoint of hygiene and preservation, they have been required to be sterilized. In order to sterilize food that is filled and sealed in a package, there is a method of filling a sterilized package with food that has been sterilized in advance. However, in this method, in addition to sterilizing the food and the package, it is also necessary to maintain the manufacturing equipment and the manufacturing environment in a constant sterile state, resulting in a problem of high manufacturing costs. In contrast, a method has been developed in which a sealed package filled with unsterilized food is sterilized by heating and pressurizing it (retort sterilization method).

[Problem to be solved by the invention]

However, the retort sterilization method has a problem in that heating causes deterioration of food quality and decreases in texture and nutrients. Furthermore, since retort sterilization is performed under high temperature conditions of about 120° C., the package is required to have heat resistance, which poses a problem of high manufacturing costs.

The present invention was devised in view of the above circumstances, and is capable of reducing food quality without causing deterioration in food quality, texture, or nutritional content.
Another object of the present invention is to provide a food production method that can produce food filled in a package without destroying the package.

[Means to solve the problem]

In order to solve the above problems, the present invention provides a food product that includes high-pressure sterilization treatment in which the food and the package are sterilized by pressurizing the package hermetically filled with the food through a pressurized medium in a pressure treatment device. In the manufacturing method, the package is a package obtained by thermoforming or bag-making a plastic film that has barrier properties against the pressurized medium and gas and has heat-sealing properties, and the package is made from an opening of the package. After filling the body with food, the opening is sealed by heat-sealing the lid material having barrier properties and heat-sealing properties to the package, or by directly heat-sealing the opening. It is composed of

[Effect]

The package filled with food through the opening is a package made by thermoforming or bag-making a plastic film that has barrier properties against pressurized media and gases and also has heat-sealing properties. The package is sealed by heat-sealing a lid material with sealing properties to the package, or by directly heat-sealing the opening, and the package hermetically filled with the food is placed in a pressurized medium in a pressure processing device. High pressure is applied to the food through the plastic film that makes up the package, sterilizing the food and the package. Therefore, the food will not be heated, resulting in quality deterioration, loss of texture or nutrients (and the food filled in the package can be manufactured without destroying the package).

〔Example〕

Embodiments of the present invention will be described below with reference to the drawings.

FIG. 1 is a perspective view of a pouch, which is a package used in the present invention. In FIG. 1, a pouch 1 is a bag in which a heat-sealed portion 3 and a food filling portion 4 are formed by heat-sealing a pair of opposing plastic films 2.2 around the periphery. The plastic film 2 is a plastic film that has barrier properties against a pressurized medium in the pressure sterilization treatment described below and barrier properties against gases such as oxygen and air, and also has heat sealability. The above-mentioned barrier properties are for preventing food from oxidizing and spoiling during high-pressure sterilization and subsequent sealed storage of the food.

Such a plastic film 2 may have either a single layer structure or a multilayer structure, but a multilayer structure film is preferable in consideration of the required characteristics. When the film has a multilayer structure, the innermost layer exposed inside the food filling part 4 of the pouch 1 is a polyethylene resin (hereinafter referred to as PE) layer or a polypropylene resin (hereinafter referred to as PP) layer in order to provide heat sealability. ) layer is preferable.

The outermost layer of such a multilayer plastic film 2 is made of unstretched polyamide resin (hereinafter referred to as N7) such as 6-nylon, 12-nylon, and n,m-nylon (n, m are integers between 2 and 20). ) layer, stretched polyamide resin (hereinafter referred to as ONy) layer, ethylene-vinyl alcohol copolymer (hereinafter referred to as EVOH) layer, polyester film (hereinafter referred to as PET) layer obtained by stretching polyethylene terephthalate, or polyethylene A layer of vinylidene chloride coated on a terephthalate film (hereinafter referred to as KPET) can be used.

In addition, the innermost layer is a linear low-density polyethylene resin (
(hereinafter referred to as LLDPE) layer, an ethylene-vinyl acetate copolymer (hereinafter referred to as EVA) layer, a saponified product of ethylene-vinyl acetate copolymer (hereinafter referred to as saponified EVA) layer, etc. .

Furthermore, if there is an intermediate layer, an aluminum (hereinafter referred to as AI) layer, an EVOH layer, an N7 layer, or the like can be used as the intermediate layer.

Formation of such a multilayer plastic film 2 can be performed by various known methods such as dry lamination and coextrusion. The heat-sealed part 3 around the pair of plastic films 2.2 is usually heat-sealed on three sides, and after the food is filled into the food filling part 4 from the remaining opening, the opening is heated. It is sealed and sealed.

FIG. 2 is a perspective view of a deep-drawn container, which is another package used in the present invention. In FIG. 2, a deep-drawn container 10 includes a main body 11 and a lid 12, and the main body 11 has a flange portion 13 for heat sealing with the lid 12 and a food filling portion 14.

The main body 11 is formed by drawing using a plastic film, and a film suitable for thermoforming can be appropriately selected from among the above-mentioned plastic films 2 as the plastic film used.

Further, like the main body 11, the lid material 12 is a plastic film that has barrier properties against a pressurized medium during pressure sterilization treatment, barrier properties against gases such as oxygen and air, and has heat sealability. Such a lid material 1
The film 2 may have either a single-layer structure or a multi-layer structure, but in consideration of the required characteristics, a film with a multi-layer structure is preferable, similar to the plastic film for the main body 11. When the film has a multilayer structure, it is preferable that the lowest layer that contacts the flange portion 13 of the main body 11 and is heat-sealed is a PE layer or a PP layer. This bottom layer may be an LLDPE layer, an EVA layer, an EVA saponide layer, or the like. Further, as a layer above the bottom layer, an OH2 layer, a PET layer, etc. can be used. The lid material 12 can be formed by various known methods such as dry lamination and co-extrusion. After the food filling portion 14 of the main body 11 is filled with food, the lid member 12 and the flange portion 13 are heat-sealed to seal the opening of the food filling portion 14.

In addition to the above-mentioned packaging bodies, packaging bodies that can be used in the present invention include various types of plastic films that have barrier properties against pressurized media and gases in pressure sterilization treatment, and have heat-sealing properties. It may be a package made by thermoforming or a package made by bag making.

Contents to which the present invention can be applied include various beverages, foods, seasonings such as soy sauce, sauces, sauces, seasonings, and dressings, and seasoning fruit juices such as yuzu, kabosu, and sudachi.

The package filled with food and sealed is placed in a pressurized medium of a high-pressure processing device and subjected to high-pressure sterilization.

In this high-pressure sterilization process, high pressure is applied to the food through the plastic film to sterilize the food, and the package is also sterilized at the same time. As a high pressure processing equipment,
Various known high-pressure processing devices can be used, such as devices using reciprocating pumps. Further, the pressurizing medium can be appropriately selected from among water, silicone oil, etc. depending on the type of contents, the method of using the package, etc.

In addition, the high pressure sterilization conditions in the present invention include a pressure of 1000
kgVa1 or more, preferably 3000 to 5000 k
gf/col! The temperature is approximately 0°C to 80°C. In this way, in the present invention, there is no need to heat the contents to a high temperature, so there is no deterioration in the quality of the contents, or a decrease in texture or nutrients. Further, since the plastic film flexibly follows the volume change of the food product due to high-pressure treatment, the package will not be destroyed. In addition, the pressurization time is 3 seconds ~
The pressure is preferably about 60 degrees, and the pressure may be applied continuously or intermittently within this time. When pressurizing intermittently, the time for one pressurization is preferably 3 seconds to about 30 degrees, the time for one depressurization is preferably 2 seconds to about 10 degrees, and the pressure during depressurization is 100,100 O/d or less. It is preferable. By applying pressure intermittently in this way, even higher sterilization effects can be obtained.

Experimental Example 1 A bag-shaped pouch as shown in FIG. 1 was made using the following multilayered plastic film, and after filling the pouch with corn soup, the opening was vacuum-sealed.

・PET layer (average thickness 12μm)...Outermost layer ・Adhesive layer (12μm) ・A1 layer (9μm) ・LLDPE layer (average thickness 60μm)...Innermost layer (extrusion coat) Next, corn soup is filled. The above-mentioned pouch was placed in the processing chamber of a high-pressure processing device (Kobe Steel, Ltd.) and subjected to high-pressure sterilization treatment for 20 minutes at 50°C and 4000 kgl/ci using water as a pressurizing medium. went. After storing this high-pressure sterilized pouch at 5°C for two weeks, I opened the pouch and examined the condition of the corn soup, and found that there was no spoilage and it was in its original state! ! (taste, color, flavor) was maintained.

Experimental Example 2 A pouch was created in the same manner as Experimental Example 1 using the following film as a multilayered plastic film and curry roux as the food.

・ONy layer (average thickness 20μm)...Outermost layer ・Adhesive layer (12μm) ・A1 layer (9μm) ・LLDPE layer (average thickness 50μm)...Innermost layer (extrusion coat) Next, the above pouch was tested. 5000 kgf/c at room temperature using water as a pressurizing medium in the same high-pressure treatment equipment as in Example-1.
High-pressure sterilization treatment was performed four times for 3 minutes under pressurized conditions of Xl (
The depressurization conditions were lowered to normal pressure).

As a result of observing the pouch after high-pressure sterilization in the same manner as in Experimental Example 1, it was found that there was no spoilage and the curry roux was in its original state (taste, taste,
It maintained its color and flavor).

Experimental example-3 Experimental example using the following film as a multilayered plastic film and mineral water as food-
A pouch was created in the same manner as in 1.

・KPET layer (average thickness 12μm)...outermost layer LL
DPE layer (average thickness 50 μm): innermost layer (dry laminate) Next, the above pouch was treated at room temperature at 4000 kgf/c using water as a pressurizing medium in the same high-pressure treatment equipment as in Experimental Example-1.
High-pressure sterilization treatment was performed for 30 minutes under the pressure conditions of i. The pouch after high-pressure sterilization was observed in the same manner as in Experimental Example 1, and it was found that the original state of the mineral water was maintained without spoilage.

Experimental Example-4 The body of a deep-drawn container as shown in Figure 2 was thermoformed using the co-extruded plastic film with the following multilayer structure, and after filling the deep-drawn container body with minced meat food, the opening was opened. The chamber was vacuum-sealed with a lid using a multilayered plastic film as described below.

Main body: ・N7 layer (average thickness 20 μm)...outermost layer - EVOH
Layer (average thickness 1 [1 μm) ・Adhesive layer (3 μm) ・LLDPE layer (average thickness 30 μm) ... Innermost layer lid material: ・ON7 layer (average thickness 12 μm) ... Top layer EVA
Layer (average thickness 40 μm)...lowest layer (vinyl acetate content = 5%) Next, an experimental example -
High-pressure sterilization was performed in the same manner as in Example 3, and observation was made in the same manner as in Experimental Example 1. As a result, there was no rot and the tofu was in its original state (taste, taste,
It maintained its color and flavor).

Experimental Example 5 A deep-drawn container was prepared in the same manner as Experimental Example 4 using a multilayer coextruded plastic film and the following film as the lid material, and using pulp-containing jelly as the food.

Main body: ・EVOH layer (average thickness 40μm)...outermost layer ・N7
Layer (average thickness 15 μm) LLDPE layer (average thickness 30 μm) Innermost layer lid material PET layer (average thickness 12 μm) Top layer L
LDPE layer (average thickness 30μm)...lowest layer,
The above deep-drawn container was subjected to high-pressure sterilization treatment for 10 minutes at room temperature and 4000 kgj/ad using water as a pressurizing medium in the same high-pressure treatment equipment as in Experimental Example-1.
As a result of observation in the same manner as above, it was found that there was no rotting and the pulp jelly maintained its original state (taste, color, flavor).

Experimental Example 6 A deep-drawn container was prepared in the same manner as Experimental Example 4 using a multilayer coextruded plastic film and the following film as the lid material, and using water sheep as the food.

Main body: ・Ny layer (average thickness 20μm)...Outermost layer ・Adhesive layer (
4μm) ・EVA layer (average thickness 20μm)...Innermost layer lid material: ・oNy layer (average thickness 15μm)...Top layer EVA
Saponified layer (average thickness 30 μm): bottom layer Next, the deep-drawn container described above was heated to 4000 kg at room temperature using water as the pressurizing medium in the same high-pressure treatment equipment as in Experimental Example-1!
High-pressure sterilization was carried out for 10 minutes at a pressure of /ci and observed in the same manner as in Experimental Example 1. As a result, there was no spoilage and the original condition (taste, color, flavor) was maintained.

Comparative Experimental Example An experiment was conducted in the same manner as Experimental Example 1, except that the high-pressure sterilization conditions were set at 500 kgf/al. As a result, the corn soup had spoiled.

〔Effect of the invention〕

As described in detail above, according to the present invention, food products filled and sealed in packages are subjected to high-pressure sterilization treatment in a pressurized medium, thereby sterilizing them without causing quality deterioration or loss of texture or nutrients. The package is a package made of thermoformed or bag-made plastic film that has barrier properties against pressurized media and gases as well as heat-sealing properties, and can be packaged without destroying the package during high-pressure sterilization. The effect is that it becomes possible to produce food that is filled into the body.

[Brief explanation of drawings]

FIG. 1 is a perspective view of a pouch, which is a package used in the present invention, and FIG. 2 is a perspective view of a deep-drawn container, which is another package used in the present invention. 1...pouch, 2...plastic film, 3.
...Heat sealing part, 4...Food filling part, lO...
Deep drawing container, 11... Main body, 12... Lid material, 13.
...Flange part, 14... Food filling part.

Claims (1)

[Scope of Claims] 1. A food production method including high-pressure sterilization treatment in which the food and the package are sterilized by pressurizing the package hermetically filled with the food through a pressurizing medium in a pressure treatment device. , the package is a package made by thermoforming or bag-making a plastic film that has barrier properties against the pressurized medium and gas and has heat-sealing properties;
After filling the food into the package through the opening of the package, the opening is sealed by heat-sealing the lid material having barrier properties and heat-sealing properties to the package, or the opening is sealed. A food manufacturing method characterized by sealing by direct heat sealing. 2. The food manufacturing method according to claim 1, wherein the plastic film is a multilayer plastic film, and the innermost layer exposed inside the package is a polyethylene resin layer or a polypropylene resin layer. 3. The plastic film is a coextrusion film in which the outermost layer is an unstretched polyamide resin, the innermost layer is a linear low-density polyethylene resin or an ethylene-vinyl acetate copolymer, and the outermost layer is an unstretched polyamide resin as an intermediate layer. is an ethylene-vinyl alcohol copolymer, and the innermost layer is a linear low-density polyethylene resin, an ethylene-vinyl acetate copolymer, or a saponified product of an ethylene-vinyl acetate copolymer, or the outermost layer is an ethylene-vinyl alcohol copolymer. - A coextrusion film made of a vinyl alcohol copolymer, the middle layer is an unstretched polyamide resin, and the innermost layer is a linear low-density polyethylene resin, an ethylene-vinyl acetate copolymer, or a saponified product of an ethylene-vinyl acetate copolymer. The food manufacturing method according to claim 1 or 2, characterized in that: 4. The lid material is a multilayer film of stretched polyamide resin or polyester resin and linear low-density polyethylene resin, ethylene-vinyl acetate copolymer, or saponified product of ethylene-vinyl acetate copolymer. The food manufacturing method according to any one of claims 1 to 3.