JPH0642970Y2 - Food sealing / sterilization equipment - Google Patents

Description

[Detailed Description of the Invention] [Industrial field of application] The present invention is to store cooked food such as soup and stew in bags at home, restaurants, etc., and simply seal and sterilize it for storage. The present invention relates to a food sealing and sterilizing device.

[Conventional technology]

Retort foods that store prepared foods such as beef stew, hamburgers, soups, boiled beans, etc. in bags are prepared by filling the prepared foods into food packaging such as heat-resistant plastic bags or tubes at a food company factory. After sealing, it is manufactured by heat sterilization in a high pressure retort kettle.

[Problems to be solved by the device]

However, the production of the above-mentioned retort food is carried out on a commercial scale, the equipment is large and the equipment cost is high, and the sealing and heat sterilization increase the running cost in separate steps, so a small amount. Was not suitable for use in homes and restaurants where you would like to store food.

The present invention has been made in view of such circumstances, and it is possible to easily seal and sterilize a small amount of uncooked or cooked food at home or at a restaurant, and the heat sterilization of food is excessive or insufficient. It is an object of the present invention to provide a food sealing and sterilizing apparatus that can be suitably used without any problems.

[Means for Solving the Problems]

In order to achieve the above-mentioned object, the food sealing and sterilizing device of the present invention is provided with a heater for heating on each of a pair of heating plates whose one end is connected by a hinge, and the heating plates are provided with abutting surfaces. , Forming a storage space for storing a food package filled with food, and providing a fusion-bonding part for heat-sealing the unsealed part of the food package on one side of the butting surface of the outer periphery of the storage space. At the same time, a temperature sensor is inserted into the heating plate via a heat insulating material, and the tip of the temperature sensor is arranged so as to project into the lower portion of the storage space portion having the slowest temperature rising rate.

It is more desirable that the tip of the temperature sensor projects 5 to 10 mm into the storage space.

[Action]

The food package is formed into a bag shape with three sides sealed, and the food package filled with food is stored in the storage space of the sealing and sterilizing device when the food storage section swelled with food due to the closing of both heating plates. To be done. Next, both heating plates are heated by a heater, and the unsealed openings are heat-sealed at the fusion-bonding portion to seal them.

The sealed food is heat-sterilized by both heating plates at a temperature higher than the sealing temperature for a predetermined time.

The temperature inside the storage space during the heat sterilization is measured by a temperature sensor. The lower portion of the storage space where the tip of the temperature sensor is arranged to project is the slowest heating portion with the slowest rate of temperature rise, and the food in the food package is heat-sterilized based on the temperature of the slowest heating portion.

〔Example〕

 Hereinafter, a first embodiment of the present invention will be described with reference to the drawings.

The food sealing and sterilizing device 1 covers the outer periphery of the heating plate 2 excluding the butting surface 2a and the back side with a cover 3 to form a half-split body 4, and a pair of half-split bodies thus formed. The lower edges of 4, 4 are connected by hinges 5 so that they can be opened and closed.

The both covers 3, 3 are provided with a hooking device 6 for closing on the upper end surface facing the hinge 5 on the lower end surface, and the back plate of each cover 3 is provided.
A heat insulating space 7 is set between 3a and the back surface of the heating plate 2, and heat dissipation openings 3b are formed on the upper end surface and the lower end surface, respectively.

Each heating plate 2 is made of a plate material such as metal having excellent heat conductivity,
A heater 8 for heating is embedded in the fitting recess 2b on the back surface,
A concave portion 9a is formed in the center of the abutting surface 2a provided flush with the rim of the cover 3, and both concave portions 9a of the heating plates 2, 2 are formed.
9a constitutes a storage space portion 9 for storing the food storage portion 10c of the food package 10 which is filled with food and inflated.

The recesses 9a are each formed in a tapered shape from the flat bottom toward the outer peripheral abutting surface 2a, the food package 10 is,
With the unsealed portion 10a facing upward, the food storage portion 10c is stored in the recesses 9a, 9a that are butted.

On the abutting surface 2a of the heating plate 2, heat-resistant packing 11,12
However, it surrounds the storage space 9 and is provided substantially flush with the abutting surface 2a.

In the packings 11 and 12, three pieces of the lower piece and both side pieces are formed with the same width, and the width of the upper piece which is the remaining one side is different, and the extending portion 11a extending upward of one packing 11 is formed.
And the facing portion 2 of the other heating plate 2 facing the extending portion 11a
c and a fusion-bonding portion 13 that heat-bonds the unsealed portion 10a of the food package 10 to each other.

On one packing 11, a positioning protrusion 14 is formed by tapering off the tip of a cylinder at the center of the lower piece and the upper parts of both side pieces.
The packing 12 on the other side is provided with a fitting hole 15 for accommodating the projection 14 at a position corresponding to the positioning projection 14.

The food package 10 is heat-resistant and has an excellent barrier property against water vapor, gas, oil, etc. so that it does not melt or deform due to heating and does not impair the taste, color or aroma of the stored food. For example, polyethylene terephthalate +
A nylon-polypropylene laminated film or an aluminum-containing laminated film is used to form a bag-like shape in which three sides of the outer peripheral portion are sealed.

A register hole 16 through which the positioning protrusion 14 is inserted is formed in the sealed portion 10b on the three sides of the outer peripheral portion of the food package 10 excluding the unsealed portion 10a which is open on one side.

A temperature sensor 17 that measures the temperature of the lower portion of the storage space 9 is inserted between the heater 8 and the lower piece of the packing 11 in the pair of heating plates 3 provided with the packing 11 while being inclined inward and outward. ing. A heat insulating material 18 that blocks heat from the heating plate 3 is surrounded by the outer circumference of the body of the temperature sensor 17.
When the heating plate 3 is heated by the heater 8, the tip 17a of the protrusion 17 is arranged so as to project below the storage space 9 which is the slowest heating portion having the slowest temperature rising rate. ~
It is set in the range of 10 mm.

FIG. 3 shows “comparison of temperature rising curves at the mounting position of the temperature sensor”, where A is the temperature of the heating plate 3, B is the temperature of the slowest heating portion of the food in the food package 10, and C is It is the temperature measured by the temperature sensor 17. As a comparative example, D is the temperature measured in the storage space 9 by the temperature sensor F provided at the center of the bottom of one recess 9a of the storage space 9, and the temperature sensor F
It can be seen that the measured temperature D of 1 is largely deviated from the temperature B of the slowest heating portion of the food. This is the temperature sensor F
However, it is considered that the heating plate 3 is greatly affected by the heat and the temperature distribution of the food itself is not uniform.

Also, the measured temperature D is higher than the temperature B of the slowest heating portion of the food by about 5 ° C., and if the temperature of the temperature sensor F is set to the heat sterilization temperature, the heat treatment becomes insufficient. Cause fear. Further, when the temperature sensor F is provided so as to project in the recess 9a of the storage space 9, the food package
The contact area between the heating plate 3 and the heating plate 3 is reduced, which may reduce the heat transfer efficiency.

On the other hand, the storage space 9 measured by the temperature sensor 17
The lower measurement temperature C showed a value close to the temperature B of the slowest heating portion of the food in various experiments. Therefore,
It has been confirmed that the heat treatment of the food in the food package 10 is preferably based on the temperature C measured by the temperature sensor 17 because the whole food can be heat-treated.

Further, FIG. 4 shows “comparison of temperature rising curves due to difference in protrusion length of the temperature sensor 17”, and A and B are measurement temperatures of the heating plate 3 and the slowest heating portion of the food, as in FIG. G is the tip 17a
Measured temperature when the amount of protrusion is 3 mm, H is 5
The measured temperature when the protrusion amount is 10 mm, and I indicates the measured temperature when the protrusion amount is 10 mm.

According to this, it can be seen that the measured temperature G is far from the temperature B of the slowest heating portion of the food from the initial stage of temperature rise, and is greatly affected by the heat from the heating plate 3. At the measured temperature H, the temperature is close to the temperature B of the slowest heating portion of the food in the initial stage of temperature rise, but it shows an approximate temperature. At the temperature rise I, a value closer to the temperature B is obtained. Was given. Further, if the protruding amount of the tip 17a is 10 mm or more, there is a possibility that the food package 10 may be broken during the heat treatment.

Next, the operation of this embodiment configured as described above will be described based on experimental examples.

As the food package 10, a bag of 130 × 170 mm in which a laminated film having heat resistance and gas barrier properties was sealed on three sides was used, and 180 g of cream stew was used as the food to be filled in the food package 10. Further, the protrusion amount of the tip 10a of the temperature sensor 10 which is arranged so as to protrude in the storage space 9 is set to 10 mm.

The food package 10 filled with the cream stew is placed in the food sealing and sterilizing device 1 with the unsealed portion 10a on the upper side and the positioning projections 14 inserted into the respective registration holes 16 and the half halves 4 and 4 are hung. When closed with the stopper 6, the three-sided already-sealed portion 10b on the outer peripheral portion
The inner side of the remaining unsealed portion 10a is sandwiched between the packings 11 and 12, and the central food storage portion 10c swollen with food is positioned in the storage space portion 9.

Next, both heating plates 2 and 2 are heated by the heater 8 respectively, and when the food temperature reaches about 90 ° C., the extending portion 11 of the packing 11
The unsealed portion 10a sandwiched between a and the facing portion 2c of the heating plate 2,
The fusion portion 13 is heat-fused and hermetically sealed. This heat fusion is only a part sandwiched between the extension part 11a and the facing part 2c, and the inside of the three-side sealed part 10b and the unsealed part 10a sandwiched between the heat insulating packings 11 and 12 is heated. Not affected by the heat of plates 2 and 2.

As described above, when the unsealed portion 10a is sealed when the food temperature reaches about 90 ° C., the water content of the cream stew evaporates and the food package 10 expands and adheres to the inner walls of the heating plates 3 and 3. Therefore, the heat conductivity is enhanced, and the unsealed portion 10a due to boiling of the cream stew can be prevented from being soiled.

The cream stew in the food package 10 sealed by sealing the unsealed portion 10a is further heated to a sterilization temperature of 125 ° C. higher than the sealing temperature 90 ° C. by the temperature sensor 17 which measures the temperature of the lower part of the storage space 9. After heating and sterilizing for 5 minutes, the heater 8 is turned off, the heater 8 is cooled to a predetermined temperature, and then the half halves 4 and 4 are opened to take out the food package 10.

Cream stew heated and sterilized in this way,
It can be warmed with a microwave oven or boiling water, or it can be opened without being heated.

The cream stew that was sealed and sterilized as described above did not impair the taste, color and aroma, and did not cause the performance deterioration such as cracks in the food package 10. Furthermore, the sealed portion 10b that surrounds the outer periphery of the food storage portion 10c on three sides and the unsealed portion 1 after heat fusion
There was no wrinkle in 0a and a very good appearance was obtained. Then, this was stored at 35 ° C. for one month, but no abnormality was observed in the cream stew or the food package 10.

According to the above-mentioned examples and experimental examples, the original sealed and sterilized food can be easily made in a short time regardless of the amount, even at home or at a restaurant, so that diet and calorie restriction are particularly important. It is suitable as a meal for people who carry out or bring it out when going out, or as an outdoor life or emergency preservation / improved food.

In addition, the soaking plate heated by the heater can be uniformly heated without locally concentrating the temperature, so that the food can be uniformly heat-treated in a short time, and the food packaging body is not damaged by cracks or the like. Or deterioration does not occur.

In addition, the temperature sensor 17
However, since the temperature of the lower part, which is the slowest heating portion having the slowest temperature rising rate in the storage space portion 9, is measured, it is possible to perform a suitable sterilization heat treatment.

Further, since the temperature sensor 17 is not arranged in the recess 9a with which the food package 10 comes into contact, heat transfer from the heating plate 3 to the food package 10 is not hindered. Further, since the protrusion amount of the tip 17a of the temperature sensor 17 is set in the range of 5 to 10 mm, it is less likely to be affected by the heat of the heating plate 3, and the heat insulating material 18 is interposed between the temperature sensor 17 and the heating plate 3. Therefore, temperature measurement with higher accuracy can be performed.

Incidentally, the sealing / sterilizing device of the above-mentioned embodiment has been explained by using it vertically because the food packed in the food package is a cream stew, but in the case of food containing no juice or water, it is used horizontally. It doesn't matter.

Further, the storage space portion may have a shape in which only one heating plate is recessed.

[Effect of device]

The food sealing and sterilizing device of the present invention is a food package in which a heating heater is attached to each of a pair of heating plates whose one end is connected by a hinge, and the abutting surfaces of the heating plates are filled with food. Since a storage space portion for storing the is formed, and one side of the abutting surface of the outer periphery of the storage space portion is provided with a fusion-bonding portion for heat-sealing the unsealed portion of the food package, a conventional home or restaurant, etc. You can easily make original foods that could not be done in a short time regardless of the amount.

Further, in the conventional apparatus used on a commercial scale, sealing and heat sterilization are separate steps, but the apparatus of the present invention can perform both sealing and heat sterilization at the same time, thus reducing running cost and compactness. It can be provided to households, restaurants, etc. at low cost.

Further, the temperature sensor is inserted into the heating plate via the heat insulating material, and by disposing the tip of the temperature sensor so as to project into the lower portion of the storage space, the temperature sensor sterilizes the food in the food package by heating.
Since the temperature of the lower part of the storage space, which is the slowest heating part having the slowest rate of temperature rise, is measured, the heat treatment can be carried out over the entire food product and proper heat sterilization can be performed without excess or deficiency. Further, since the heat insulating material is interposed between the temperature sensor and the heating plate, the temperature of the heating plate is less affected and the temperature in the storage space can be accurately measured.

The protrusion amount of the tip of the temperature sensor arranged in the lower part of the storage space is in the range of 5 to 10 mm, and the measurement accuracy is high, and the food package is less likely to be damaged, which is highly practical.

[Brief description of drawings]

1 and 2 show an embodiment of the present invention. FIG. 1 is a vertical sectional view of a heating / sterilizing apparatus, FIG. 2 is a sectional view of a temperature sensor and a heat insulating material, and FIG. 3 is a sectional view of a temperature sensor. FIG. 4 is a comparative diagram of the temperature rising curve at the mounting position, and FIG. 4 is a comparative diagram of the temperature rising curve due to the difference in the protrusion length of the temperature sensor. 1 ... Sealing / sterilizing device, 2 ... Heating plate, 2a ... Butt face, 2c ... Opposing part, 3 ... Cover, 4 ... Half body, 8 ...
... Heater, 9 ... Storage space, 9a ... Recess, 10 ... Food package, 10a ... Unsealed part, 10b ... Sealed part, 11,1
2 …… Packing, 11a …… Extended part, 13 …… Fused part, 17 ……
Temperature sensor of this embodiment, 18 ... Insulating material, F ... Temperature sensor as comparative example

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yasuhiro Murakami 1-16-7 Nishishimbashi, Minato-ku, Tokyo Nihon Oxygen Co., Ltd. (56) References Japanese Patent Publication Sho 60-20250 (JP, B2) 5-16958 (JP, Y2)

Claims (2)

[Scope of utility model registration request] 1. A storage space for storing a food package filled with food on a butting surface of the heating plates, each of which has a heater for heating attached to a pair of heating plates whose one ends are connected by a hinge. Is formed, and one side of the abutting surface of the outer periphery of the storage space is provided with a fusing part for heat-fusing the unsealed part of the food package, and a temperature sensor is attached to the heating plate via a heat insulating material. A sealing and sterilizing device for foods, characterized in that the temperature sensor is inserted and the tip of the temperature sensor is arranged so as to project into the lower part of the storage space. 2. The food sealing and sterilizing apparatus according to claim 1, wherein a tip of the temperature sensor is projected into the housing space by 5 to 10 mm.