JPH03247262A - Preparation of retort food - Google Patents
Preparation of retort foodInfo
- Publication number
- JPH03247262A JPH03247262A JP4403490A JP4403490A JPH03247262A JP H03247262 A JPH03247262 A JP H03247262A JP 4403490 A JP4403490 A JP 4403490A JP 4403490 A JP4403490 A JP 4403490A JP H03247262 A JPH03247262 A JP H03247262A
- Authority
- JP
- Japan
- Prior art keywords
- food
- container
- sterilization
- vessel
- heat
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 40
- 230000001954 sterilising effect Effects 0.000 claims abstract description 47
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 45
- 235000011837 pasties Nutrition 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 239000011800 void material Substances 0.000 abstract 2
- 238000007789 sealing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 235000014347 soups Nutrition 0.000 description 10
- 238000003860 storage Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 101100298222 Caenorhabditis elegans pot-1 gene Proteins 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 3
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005192 partition Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 230000004308 accommodation Effects 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、レトルト食品の製造方法に関するものである
。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing retort food.
容器内容物の水分の偏在を防いだりするために、食品を
加熱殺菌する際に、容器を回転又は反転することが行な
われている。例えば、特開昭５２−６１２４８号公報に
は、洗米、水切りを行った米を、水及び副材料若しくは
水と容器につめてシールし、反転及び／又は回転させて
加熱する容器詰め米飯の製造方法が開示されている。ま
た、特開昭６１−６３２７１号公報には、耐熱性容器中
に食品を空気を残したまま充填・密封し、これを加圧状
態の１００℃以上の湯中で回転又は反転させながら加熱
した後、加圧状態の冷水中で冷却することにより、食品
の殺菌が十分に行え、かつ食品が変色することがないレ
トルト食品の製造方法が開示されている。In order to prevent uneven distribution of moisture in the container contents, containers are rotated or turned over when heat sterilizing foods. For example, Japanese Patent Application Laid-Open No. 52-61248 describes the production of container-packed cooked rice in which washed and drained rice is packed in a container with water and auxiliary materials or water, sealed, and heated by inversion and/or rotation. A method is disclosed. Furthermore, Japanese Patent Application Laid-open No. 61-63271 discloses that food is filled and sealed in a heat-resistant container with air left in it, and then heated in pressurized hot water at 100°C or higher while rotating or inverting the container. A method for producing a retort food is disclosed in which the food is sufficiently sterilized by cooling the food in pressurized cold water and the food does not discolor.
これらの方法では、容器内に空気を残存させているので
、殺菌中容器内の空気の移動によって食品が撹拌され、
これによって食品への伝熱が促進されて殺菌効率が向上
するという利点がある。In these methods, air remains in the container, so the movement of air inside the container stirs the food during sterilization.
This has the advantage of promoting heat transfer to the food and improving sterilization efficiency.
しかしながら、前記の先行技術の殺菌処理は、回転型リ
テーナ−を用いる場合は、パウチの横軸と回転軸（水平
方向）とを一致させているので、回転によってパウチの
上面及び下面が水平に反転するだけである。一方、固定
型リテーナ−を用いる場合は上下がゆっくりと回転する
だけである。However, in the sterilization process of the prior art described above, when a rotary retainer is used, the horizontal axis of the pouch and the rotation axis (horizontal direction) are aligned, so the upper and lower surfaces of the pouch are flipped horizontally by rotation. Just do it. On the other hand, when using a fixed retainer, the top and bottom only rotate slowly.
従って、これらの処理では、殺菌中に水平方向に容器が
回転（反転）するだけなので、容器内での空気の移動の
程度が小さくて食品の撹拌効果が小さく、容器内での食
品の加熱が不均一になり、かつ殺菌効率がわるい。よっ
て、これらの方法で十分な殺菌効率を得るには、容器の
含気量を増やしたり、リテーナ−の回転数を上げる必要
がある。Therefore, in these processes, the container is only rotated (inverted) horizontally during sterilization, so the degree of air movement within the container is small, the effect of stirring the food is small, and the heating of the food inside the container is small. It becomes non-uniform and the sterilization efficiency is poor. Therefore, in order to obtain sufficient sterilization efficiency with these methods, it is necessary to increase the air content of the container or increase the rotational speed of the retainer.
また、容器内の含気量が増えると、（１）殺菌中空気が
膨張して容器内圧が上昇し、容器が破損することがある
（空気の存在により殺菌時の圧力調整が難しい）、（１
１）殺菌中空気の存在で食品が変色する、（ｉｉｉ ）
保存中の食品の劣化が促進される、（ｉｖ）運搬時等に
容器が破損しやすくなる、という問題がある。また、リ
テーナ−の回転数を上げると、装置上及びコストの面で
不利である。In addition, if the air content inside the container increases, (1) the air expands during sterilization and the internal pressure of the container increases, which may cause damage to the container (the presence of air makes it difficult to adjust the pressure during sterilization); 1
1) Food changes color due to the presence of air during sterilization (iii)
There are problems in that food deterioration during storage is accelerated, and (iv) containers are more likely to be damaged during transportation. Furthermore, increasing the rotation speed of the retainer is disadvantageous in terms of equipment and cost.
従って、本発明は、前記の二律背反する問題を解消して
、殺菌効率の向上を図り、かつ含気による種々の問題の
ないレトルト食品の製造方法を提供することを目的とす
る。Therefore, an object of the present invention is to solve the above-mentioned contradictory problems, improve sterilization efficiency, and provide a method for producing retort food that is free from various problems caused by air inclusion.
〔課題を解決するための手段］
本発明は、食品入り容器を水平方向に対して特定の角度
で斜けて回転又は反転させながら加熱処理すると上記問
題を解決できるとの知見に基づいてなされたのである。[Means for Solving the Problems] The present invention was made based on the knowledge that the above-mentioned problems can be solved by heating a food container while rotating or inverting it diagonally at a specific angle with respect to the horizontal direction. It is.
すなわち、本発明は、食品を含気率０．５〜８．０％で
密封収容してなる耐熱性容器を、その容器の横軸又は縦
軸を水平方向に対して３〜４５度傾斜させた状態で、水
平軸を回転軸として回転又は反転させながら加熱殺菌処
理することを特徴とするレトルト食品の製造方法を提供
する。That is, the present invention provides a heat-resistant container in which food is hermetically sealed with an air content of 0.5 to 8.0%, the horizontal axis or the vertical axis of the container being inclined at an angle of 3 to 45 degrees with respect to the horizontal direction. To provide a method for producing a retort food, characterized in that heat sterilization is performed while the food is heated and sterilized while being rotated or reversed about a horizontal axis as a rotation axis.
本発明の加熱殺菌処理方法を次に図面に基づいて説明す
る。第１図は本発明で用いるレトルト釜の一部断面概略
図である。Next, the heat sterilization method of the present invention will be explained based on the drawings. FIG. 1 is a schematic partial cross-sectional view of a retort pot used in the present invention.
レトルト釜ｌ内にはリテーナ２が水平方向の回転軸３を
中心に回転可能に設置される。A retainer 2 is installed in the retort pot 1 so as to be rotatable about a horizontal axis of rotation 3.
レトルト釜１は内部を加圧及び加熱するための適宜の手
段を有し、また回転軸３は駆動モーター７で駆動される
。The retort pot 1 has appropriate means for pressurizing and heating the inside, and the rotating shaft 3 is driven by a drive motor 7.
リテーナ２は、第２図に第１図のＡ−Ａ断面図を示すよ
うに、通液性の外枠２１に収容部材４を多段重ねて収容
して構成される。収容部材４は、容器２０ （例えばレ
トルトパウチ等の袋状容器）を収容固定するためのもの
で、第３図に示すように各々通気性のある側壁１０〜１
３、底壁１４及び仕切壁１５で形成される。該底壁１４
は、収容部材４の上下面が水平の状態において、回転軸
３を通る縦方向の断面が傾斜して設けられる。収容部材
４には、これらを上下に重ねて連結するための適宜手段
（図示せず）が設けられ、これによって部材４は互いの
上、下面を突合わせて連結される。上記のように収容部
材４が連結されると、上下の収容部材４の側壁、底壁及
び仕切壁により容器２０を収容固定するための収容スペ
ース２２（第１図及び第２図に図示）が区画される。該
スペース２２に容器２０を収容すると、収容部材４の底
壁１５の傾きにより、容器２ｏはその横軸３０が水平方
向に対して傾斜した状態で収容される。As shown in FIG. 2, which is a sectional view taken along the line A-A in FIG. 1, the retainer 2 is constructed by housing members 4 stacked in multiple stages in a liquid-permeable outer frame 21. The housing member 4 is for housing and fixing a container 20 (for example, a bag-shaped container such as a retort pouch), and as shown in FIG.
3. It is formed by a bottom wall 14 and a partition wall 15. The bottom wall 14
is provided such that the vertical cross section passing through the rotating shaft 3 is inclined when the upper and lower surfaces of the housing member 4 are horizontal. The accommodating member 4 is provided with appropriate means (not shown) for stacking and connecting these members vertically, so that the members 4 are connected with their upper and lower surfaces abutting each other. When the accommodating members 4 are connected as described above, an accommodating space 22 (shown in FIGS. 1 and 2) for accommodating and fixing the container 20 is created by the side walls, bottom walls, and partition walls of the upper and lower accommodating members 4. compartmentalized. When the container 20 is accommodated in the space 22, the container 2o is accommodated with its horizontal axis 30 inclined with respect to the horizontal direction due to the inclination of the bottom wall 15 of the accommodation member 4.
容器２０は、レトルトパウチ等の袋状容器、缶容器、カ
ップ状容器等の耐熱性容器である。容器２０は、内部に
食品を含気率０．５〜８．０％、好ましくは１．０〜６
．０％の状態で収容する。The container 20 is a heat-resistant container such as a bag-shaped container such as a retort pouch, a can container, or a cup-shaped container. The container 20 contains food at an air content of 0.5 to 8.0%, preferably 1.0 to 6.
．． Contain at 0% condition.
含気率が０．５％未満では、本願の回転式殺菌を行って
も十分な殺菌効率を得難く、８．０％を越えると前記の
含気による問題が顕在化しゃすい。上記の範囲の含気率
で本発明特有の回転式殺菌処理を行うことによって、少
ない含気で十分な殺菌効率を得ることができ、前記の含
気による問題等の発生を極力防止できるのである。If the air content is less than 0.5%, it is difficult to obtain sufficient sterilization efficiency even if the rotary sterilization of the present invention is performed, and if it exceeds 8.0%, the above-mentioned problems due to air content are likely to become apparent. By performing the rotary sterilization process unique to the present invention at an air content rate within the above range, sufficient sterilization efficiency can be obtained with a small amount of air content, and the occurrence of the above-mentioned problems due to air content can be prevented as much as possible. .
本発明の殺菌処理は、長時間加熱を要し、食品品質の劣
化が問題となる容量が５００ｃｃ以上の容器の殺菌に特
に有効である。The sterilization treatment of the present invention is particularly effective for sterilizing containers with a capacity of 500 cc or more, which require long-term heating and pose a problem of deterioration of food quality.
容器に収納される内容物としては、スープ、シチュー、
カレー或いはこれらに具を含むものが例示される。本発
明は、粘度が５００〜１０．０００ｃｐ、好ましくは２
．０００〜ｇ、 ０ＯＯｃｐであるペースト状食品を対
象にする場合に特に有効である。尚、粘度はＢ型粘度計
を用いて６０℃で測定したものを指す。The contents stored in the container include soup, stew,
Examples include curry and those containing ingredients. The present invention has a viscosity of 500 to 10,000 cp, preferably 2
．． It is particularly effective when targeting pasty foods with a weight of 000 to 000 g and 000 cp. Note that the viscosity refers to that measured at 60° C. using a B-type viscometer.
本発明では、容器２０を前記の装置における収容部材４
の収容スペース２２に収容し、部材４を積重ねてレトル
ト釜１内のりテーナ２に収容する。In the present invention, the container 20 is used as the housing member 4 in the above-mentioned apparatus.
The members 4 are stacked and housed in the container 2 in the retort pot 1.
そして、釜１を密閉し、リテーナ２を回転軸３を中心に
回転しながら常法によって加圧加熱殺菌処理を行う。Then, the pot 1 is hermetically sealed, and while the retainer 2 is rotated around the rotating shaft 3, pressure and heat sterilization treatment is performed in a conventional manner.
ここで重要なのは、容器２０が袋状容器の場合はその横
軸を、容器２０が缶容器又はカップ状容器の場合はそれ
らの縦軸又は横軸を水平方向に対して３〜４５度、好ま
しくは５〜２０度傾斜させた状態で、水平又は略水平方
向に回転又は反転しながら加圧加熱殺菌処理を行うのが
よい。ここで、袋状容器の横軸とは袋の平盤方向の軸を
いい、缶容器等の縦軸又は横軸とは、円柱の高さ方向又
は径方向の軸をいう。こうすることによって、殺菌中容
器内で空気の移動が促進され、食品が撹拌されて、高い
殺菌効率が得られる。つまり、第４図に示すように、容
器２０が下位→上位に回転移動すると、各々最下位にあ
ったＡ点が最上位に、最上位にあったＢ点が最下位に位
置するようになり、この間Ｂ点にあった空気がＡ点に対
角線状に移動する。したがって、この状態で回転される
と、前記従来技術の場合より空気の移動が大きく上記の
効果が達成されるのである。回転する場合の角度が、３
度に満たない場合には、食品の加熱が不向になりやすく
、殺菌効率がわるい。一方、角度が４５度を越える場合
には、殺菌処理に使用する装置の構造が複雑になり、−
度に多数の容器を殺菌処理することができない傾向があ
る。What is important here is that if the container 20 is a bag-shaped container, the horizontal axis thereof, and if the container 20 is a can container or a cup-shaped container, the vertical axis or horizontal axis thereof should be set at an angle of 3 to 45 degrees with respect to the horizontal direction. It is preferable to perform the pressurized heat sterilization treatment while rotating or inverting the container horizontally or approximately horizontally while tilting the container 5 to 20 degrees. Here, the horizontal axis of a bag-like container refers to the axis in the flat direction of the bag, and the vertical axis or horizontal axis of a can container, etc. refers to the axis in the height direction or radial direction of the cylinder. This promotes air movement within the container during sterilization and agitates the food product, resulting in a high sterilization efficiency. In other words, as shown in FIG. 4, when the container 20 rotates from the lower position to the upper position, point A, which was at the lowest position, becomes the highest position, and point B, which was at the highest position, moves to the lowest position. , during this time, the air that was at point B moves diagonally to point A. Therefore, when rotated in this state, air movement is greater than in the case of the prior art, and the above effect is achieved. The angle when rotating is 3
If the temperature is lower than that, the food will likely not be heated properly and the sterilization efficiency will be poor. On the other hand, if the angle exceeds 45 degrees, the structure of the equipment used for sterilization becomes complicated, and -
There is a tendency that it is not possible to sterilize a large number of containers at once.
このような角度に傾斜させるには、例えば収容部材４の
底壁１４の傾きを上記の範囲の角度にすればよい。To incline at such an angle, for example, the bottom wall 14 of the housing member 4 may be inclined within the above range.
殺菌処理は蒸気、熱水等の熱媒を用いて、通常１１０〜
１３５℃で５〜１２０分間行うことができる。前記回転
又は反転は、殺菌中に５〜５０ｒｐｍの回転速度で行う
のがよい。殺菌中の回転又は反転の速度を上記の範囲に
することにより、十分ツマ殺菌効率を得ることができる
。Sterilization treatment is usually carried out at 110~
It can be carried out at 135°C for 5 to 120 minutes. Said rotation or reversal is preferably performed at a rotation speed of 5 to 50 rpm during sterilization. By setting the speed of rotation or reversal during sterilization within the above range, sufficient sterilization efficiency can be obtained.
本発明では、上記処理後、これと同様にして、リテーナ
−２を回転又は反転しながら、容器内の内容物を短時間
で冷却することができる。In the present invention, after the above treatment, the contents in the container can be cooled in a short time while rotating or reversing the retainer 2 in a similar manner.
本発明の方法によれば、（１）容器内の必要最小量の空
気で撹拌能力を得、これによって十分な殺菌効率を得る
ことができる、また、（１１）食品を均一に加熱するこ
とができ、高品質の殺菌済食品を製造できる、（ｉｉｉ
＞容器内には必要最小量の空気しか存在しないので、
殺菌中容器を膨張させたり、破裂させることがない、（
ｉｖ）殺菌中に空気によって食品が変色しない、（Ｖ）
保存中に空気によって食品が劣化しない、（ｖｉ ）運
機時等（こ容器が破損しない、
というすぐれた効果が得られる。According to the method of the present invention, (1) stirring ability can be obtained with the minimum necessary amount of air in the container, thereby achieving sufficient sterilization efficiency, and (11) food can be heated uniformly. and can produce high-quality sterilized foods (iii
>There is only the minimum necessary amount of air in the container, so
The container will not expand or burst during sterilization (
iv) Food does not discolor due to air during sterilization (V)
The following excellent effects can be obtained: food is not deteriorated by air during storage, and (vi) the container is not damaged during storage.
次に実施例により本発明を説明する。Next, the present invention will be explained with reference to Examples.
実施例１
粘度約１０００ｃｐ（Ｂ型粘度計で測定したもの）のス
ープを、内容量１０．０００ｃｃのレトルトパウチに含
気率１．５％で充填、密封した。Example 1 A soup having a viscosity of about 1000 cp (measured with a B-type viscometer) was filled into a retort pouch with an internal capacity of 10.000 cc and sealed at an air content of 1.5%.
上記のレトルトパウチを第１図〜第３図に示す装置を用
いて加熱殺菌処理した。この場合に、レトルト釜に用い
る収容部材の底壁の傾きを５°とした。また、殺菌処理
は、熱水により、ＬＯｋｇ／Ｃｌ１１において１００℃
で５分間、続いて１．５ ｋｇ ／ ｃｄにおいて１１
０℃で１０分間、続いて２．０ ｋｇ ／ ＣｒＩにお
いて１２１℃で３０分間の条件で連続して行った。そし
て、上記の殺菌処理の後、釜内に２０℃の冷却水を送り
、２０分間冷却処理してレトルト食品を得た。尚、殺菌
処理乃至冷却処理の間、リテーナ−を１５ ｒｐｍで一
方方向に回転させた。The above retort pouch was heat sterilized using the apparatus shown in FIGS. 1 to 3. In this case, the inclination of the bottom wall of the housing member used in the retort pot was 5°. In addition, sterilization treatment is carried out using hot water at LO kg/Cl11 at 100°C.
for 5 minutes, followed by 11 at 1.5 kg/cd.
It was performed continuously at 0 °C for 10 min, followed by 30 min at 121 °C at 2.0 kg/CrI. After the above-mentioned sterilization treatment, cooling water at 20° C. was sent into the pot and cooling treatment was performed for 20 minutes to obtain a retort food. Note that during the sterilization treatment and the cooling treatment, the retainer was rotated in one direction at 15 rpm.
得られたレトルト食品は、常温で約２年間の保存が可能
であり、６力月保存後に食したところ、スープは褐色が
なく、良好な風味を有していた。The obtained retort food can be stored at room temperature for about 2 years, and when eaten after storage for 6 months, the soup had no brown color and had a good flavor.
スープの粘度、含気率、レトルト釜の収容部材の底壁の
傾き、１２１℃の殺菌処理の時間、及びリテーナ−の回
転速度を、各々第１表に示す値にする以外は、実施例１
と同様にして加熱殺菌処理及び冷却処理を行った（実施
例１〜６、比較例１〜３）。Example 1 except that the viscosity of the soup, the air content, the inclination of the bottom wall of the retort pot housing member, the sterilization time at 121°C, and the rotation speed of the retainer were set to the values shown in Table 1.
Heat sterilization treatment and cooling treatment were performed in the same manner as (Examples 1 to 6, Comparative Examples 1 to 3).
試験においては、レトルトパウチの重心及びその横方向
における左右の点の３点（レトルトパウチの断面図であ
る第５図参照。図中、Ｐ、〜３は温度測定点を示す。）
に温度センサーを取り付け、殺菌中における昇温状態を
自動温度測定器に記憶させ、昇温状態を調べた。そして
、これに基づいて、１２１ｔの殺菌処理開始後の１０分
後、２０分後及び３０分後における、上記パウチ内の３
点の平均品温、最も昇温しでいる点と昇温の遅れている
点との温度差（Ｒ，〜３）を求めた。更に、殺菌処理に
よるパウチ内の３点の平均ＦＯ値、及び最もＦＯ値の高
い点とＦＯ値の低い点との差（Ｒ４）を求めた。In the test, three points were measured: the center of gravity of the retort pouch and the left and right points in the lateral direction (see Figure 5, which is a cross-sectional view of the retort pouch. In the figure, P and 3 indicate temperature measurement points.)
A temperature sensor was attached to the sterilizer, and the temperature increase during sterilization was stored in an automatic temperature measuring device, and the temperature increase was investigated. Then, based on this, 3 in the pouch 10 minutes, 20 minutes, and 30 minutes after the start of sterilization treatment of 121t.
The average product temperature at each point and the temperature difference (R, ~3) between the point where the temperature increased the most and the point where the temperature increased delayed were determined. Furthermore, the average FO value at three points within the pouch after the sterilization treatment and the difference (R4) between the point with the highest FO value and the point with the lowest FO value were determined.
第 表に上記の測定結果を示す。No. The above measurement results are shown in the table.
第１表から明らかなように、スープを本発明で特定した
範囲の含気率で容器に収容し、容器の横軸を本発明で特
定した範囲で傾斜させて回転式殺菌処理を行ったもので
は、容器内の何れの点においてもスープが短時間かつ均
一に昇温しでおり、同時に殺菌処理による容器内の各点
のＦＯ値も均一に高くなっている。また、上記の効果は
、スープの粘度が何れの場合も達成されている。As is clear from Table 1, soup was stored in a container with an air content within the range specified by the present invention, and rotary sterilization was performed with the horizontal axis of the container tilted within the range specified by the present invention. In this case, the temperature of the soup increases uniformly in a short period of time at any point within the container, and at the same time, the FO value at each point within the container increases uniformly due to the sterilization treatment. Further, the above effects were achieved regardless of the viscosity of the soup.
これに対して、スープを本発明と同様の含気率で容器に
収容し、容器の横軸を傾斜させずに回転式殺菌処理を行
ったものでは、容器内の各点におけるスーブ昇温か遅く
、かつ不均一であり、容器内の各点のＦＯ値についても
、上記本発明のものに対して低く、不均一である。そし
て、この傾向は、スープの粘度が高くなる程顕著である
。On the other hand, when soup is stored in a container with the same air content as in the present invention and rotary sterilization is performed without tilting the horizontal axis of the container, the soup rises at each point within the container and is slow. , and are non-uniform, and the FO values at each point within the container are also lower and non-uniform than those of the present invention. This tendency becomes more pronounced as the viscosity of the soup increases.
第１図は本発明の加熱殺菌方法で用いるレトルト釜の一
部断面概略図であり、第２図は第１図のＡ−Ａ断面図、
第３図は第１図のレトルト釜で用いる収容部材の斜視図
であり、第４図は本発明の方法による容器内容物の回転
状態を示す図であり、第５図はレトルトパウチの断面図
を示す。
第
図
第
図
第
図
４収容邪材FIG. 1 is a partial cross-sectional schematic diagram of a retort pot used in the heat sterilization method of the present invention, and FIG. 2 is a cross-sectional view taken along line A-A in FIG.
FIG. 3 is a perspective view of the storage member used in the retort pot of FIG. 1, FIG. 4 is a diagram showing the state of rotation of the contents of the container according to the method of the present invention, and FIG. 5 is a cross-sectional view of the retort pouch. shows. Figure Figure 4 Storage of evil materials
Claims (2)
る耐熱性容器を、その容器の横軸又は縦軸を水平方向に
対して３〜４５度傾斜させた状態で、水平軸を回転軸と
して回転又は反転させながら加熱殺菌処理することを特
徴とするレトルト食品の製造方法。(1) A heat-resistant container in which food is hermetically sealed with an air content of 0.5 to 8.0% is placed with the horizontal or vertical axis of the container inclined by 3 to 45 degrees with respect to the horizontal direction. A method for producing a retort food, characterized in that heat sterilization is carried out while rotating or reversing the horizontal axis as a rotation axis.
０，０００ｃｐのペースト状食品である請求項１記載の
製造方法。(2) The food stored in the heat-resistant container has a viscosity of 500 to 1
2. The manufacturing method according to claim 1, wherein the food is a pasty food of 0,000 cp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4403490A JP2604257B2 (en) | 1990-02-23 | 1990-02-23 | Manufacturing method of retort food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4403490A JP2604257B2 (en) | 1990-02-23 | 1990-02-23 | Manufacturing method of retort food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03247262A true JPH03247262A (en) | 1991-11-05 |
| JP2604257B2 JP2604257B2 (en) | 1997-04-30 |
Family
ID=12680350
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4403490A Expired - Fee Related JP2604257B2 (en) | 1990-02-23 | 1990-02-23 | Manufacturing method of retort food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2604257B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05161486A (en) * | 1991-12-16 | 1993-06-29 | House Food Ind Co Ltd | Method for cooling filled soft packaging bag and apparatus therefor |
| JPH05161484A (en) * | 1991-12-16 | 1993-06-29 | House Food Ind Co Ltd | Method for pressure thermal sterilization of filled soft packaging bag and apparatus therefor |
| JP2006158311A (en) * | 2004-12-08 | 2006-06-22 | Nippon Milk Community Co Ltd | Fruit sauce and method for producing soft yoghurt therewith |
| JP2015515858A (en) * | 2012-05-02 | 2015-06-04 | ネステク ソシエテ アノニム | Method for mixing products using sonic mixing |
-
1990
- 1990-02-23 JP JP4403490A patent/JP2604257B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05161486A (en) * | 1991-12-16 | 1993-06-29 | House Food Ind Co Ltd | Method for cooling filled soft packaging bag and apparatus therefor |
| JPH05161484A (en) * | 1991-12-16 | 1993-06-29 | House Food Ind Co Ltd | Method for pressure thermal sterilization of filled soft packaging bag and apparatus therefor |
| JP2006158311A (en) * | 2004-12-08 | 2006-06-22 | Nippon Milk Community Co Ltd | Fruit sauce and method for producing soft yoghurt therewith |
| JP2015515858A (en) * | 2012-05-02 | 2015-06-04 | ネステク ソシエテ アノニム | Method for mixing products using sonic mixing |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2604257B2 (en) | 1997-04-30 |
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