JPS6163271A - Preparation of retort food - Google Patents
Preparation of retort foodInfo
- Publication number
- JPS6163271A JPS6163271A JP18364284A JP18364284A JPS6163271A JP S6163271 A JPS6163271 A JP S6163271A JP 18364284 A JP18364284 A JP 18364284A JP 18364284 A JP18364284 A JP 18364284A JP S6163271 A JPS6163271 A JP S6163271A
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- Japan
- Prior art keywords
- container
- food
- heat
- hot water
- air
- 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.)
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- 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、耐熱性容器内に食品を空気を残したまま（脱
気せずに）充填・密封しても、食品の殺菌を十分に行う
ことができ、かつその食品が変色することのないレトル
ト食品の製造方法に関するものである。[Detailed Description of the Invention] (Industrial Application Field) The present invention provides sufficient sterilization of food even when food is filled and sealed in a heat-resistant container with air left in it (without degassing). The present invention relates to a method for producing retort food that can be carried out without discoloration of the food.
（従来の技術）
レトルト食品は、耐熱性容器内に充填・密封された食品
を連続式又はバッジ式高温短時間殺菌法によって、殺菌
して得られるものである。(Prior Art) Retort food is obtained by sterilizing food that is filled and sealed in a heat-resistant container using a continuous or badge-type high-temperature short-time sterilization method.
そして、この場合、殺菌に先立ち、特開昭５３−７２８
１号公報や特開昭５８−１７５４７７号公報にもみられ
るように、容器内に食品を充填・密封する際に、容器内
の空気を除去する（脱気する）方法が採用されている。In this case, prior to sterilization,
As seen in Publication No. 1 and Japanese Patent Application Laid-open No. 175477/1983, a method of removing (deaerating) the air inside the container is used when filling and sealing the container with food.
容器内に空気を残したまま加熱殺菌すると、その空気が
膨張して容器の内圧が上昇し、容器が破損することがあ
るばかりでなく、空気は熱の不良導体であるから、食品
への熱伝導を阻害し、食品が殺菌不足にな）やすいから
である。If heat sterilization is performed with air left inside the container, the air will expand and the internal pressure of the container will increase, potentially damaging the container.In addition, air is a poor conductor of heat, so it may cause heat to the food. This is because it inhibits conduction and tends to cause food to become insufficiently sterilized.
（発明が解決しようとしている問題点）しかも、容器内
に空気を残しておくと、食品を加熱殺菌中に、その空気
が触媒となって、食品の表面を暗色に変色させる現象（
レトルト焼け）が生じ、製品の商品価値を低下させてし
まう。この現象は、容器内の空気の残存量が多いほど、
また加熱時間が長くなるほど、顕著になる傾向がある。(Problem that the invention is trying to solve) Moreover, if air is left in the container, the air acts as a catalyst during heat sterilization of the food, causing the surface of the food to turn dark (
Retort burn) occurs, reducing the commercial value of the product. This phenomenon occurs as the amount of air remaining in the container increases.
Moreover, the longer the heating time, the more noticeable the problem tends to be.
したがって、従来よりレトルト食品の製造に当っては、
容器内に食品を充填・密封するに当シ、容器内の空気の
除去をするため、脱気をすることが必須であるとされて
いる。Therefore, in the production of retort food,
When filling and sealing food in a container, it is considered essential to perform deaeration to remove the air inside the container.
しかしながら、空気の除去には、脱気工程というコスト
と手間のかかる処理工程が必要であシ、したがって、か
かる工程を省いても品質のよいレトルト食品を提供でき
る製法の確立が望まれている。However, the removal of air requires a degassing step, which is a costly and time-consuming process.Therefore, there is a desire to establish a production method that can provide high-quality retort foods even if such a step is omitted.
（問題点を解決するための手段）
本発明は、容器内に空気を残存させても、容器が破損し
たシ容器内の食品が殺菌不足になることがなく、しかも
レトルト焼けが生じないレトルト食品の製法を提供する
ことを目的としてなされたもので、耐熱性容器内に食品
を空気を残したまま充填・密封し、これを加圧状態の缶
体内に収容しである１００℃以上の湯中で回転又は反転
させながら加熱した後、加圧状態の缶体内に収容しであ
る冷水中で冷却することを特徴とするものである。(Means for Solving the Problems) The present invention provides retort food that does not cause insufficient sterilization of food in a damaged container even if air remains in the container, and that does not cause retort burn. This method was developed with the aim of providing a manufacturing method for food products, in which food is filled and sealed in a heat-resistant container with air left in it, and the food is placed inside a pressurized can body and placed in hot water at a temperature of 100°C or higher. The device is characterized in that it is heated while being rotated or reversed, and then cooled in cold water while being housed in a pressurized can.
本発明で、耐熱性容器とは、アルミ製、鉄製等の金属製
の缶やトレー、耐熱性合成樹脂製の袋（・やウチ）やト
レー、金属製トレーを耐熱性合成樹脂でコーティングし
た容器等の高温短時間殺菌が可能な容器をいう。In the present invention, heat-resistant containers include cans and trays made of metal such as aluminum and iron, bags and trays made of heat-resistant synthetic resin, and containers made of metal trays coated with heat-resistant synthetic resin. Containers that can be sterilized at high temperatures and for short periods of time.
本発明に適用できる食品は、コンソメスープ。The food applicable to the present invention is consommé soup.
ポタージュスーテ、クリームスーテ、コーンスーツ等ノ
スー：ｆ類、ｈマドソース、カレーソース。Potage soute, cream soute, corn suit, etc.: Type F, H mud sauce, curry sauce.
ドミグラスソース等のソース類、グラタン、カレー、シ
チュー、野菜類、畜肉類、魚介類等の各種総菜類等特に
制限はないが、スープ類は、従来、空気の存在下で１０
０℃以上にて加熱するとレトルト焼けが生じやすいとさ
れているので、特に諸原料を適宜・混合・味付け・調理
等をして容器に充填する食品を用意する。There are no particular restrictions on sauces such as demi-glace sauce, gratin, curry, stews, vegetables, meat, seafood, and other delicatessens, but soups have traditionally been heated to 10% in the presence of air.
It is said that retort burn is likely to occur when heated above 0°C, so the food to be filled into containers is prepared by appropriately mixing, seasoning, cooking, etc. the various raw materials.
次に、この食品を耐熱性容器に空気を残したまま充填・
密封する。したがって、食品を容器に充填・密封の際、
脱気工程は不要である。使用する耐熱性容器の大きさは
、例えばｓ ｏｈ、 １ｏ 。Next, fill this food into a heat-resistant container with air left in it.
Seal. Therefore, when filling and sealing food containers,
No degassing step is required. The size of the heat-resistant container used is, for example, soh, 1o.
ｈ等の小型でもよいが、ｓｏｏ学輸学士以上器を使用す
る場合、容器が大型となシ、容器内の食品を完全殺菌す
るため長時間加熱せねばならないことからレトルト焼け
が生じやすいので、本発明では、５００ ｃｃ容容土上
容器を使用する場合に、特に好適である・尚、本発明は
高温短時間殺菌法によりレトルト食品を製造するもので
あるから、使用する容器は偏平なものが好ましい。A small container such as an H-type container may be used, but if you use a container with a B.Sc. In the present invention, it is particularly suitable when using a 500 cc capacity soil-based container.In addition, since the present invention is for producing retort food by a high-temperature short-time sterilization method, the container used is a flat one. is preferred.
本発明は、食品を耐熱性容器に充填・密封の際（脱気を
しないで）容器内に空気を残存させる方法であシ、加熱
殺菌するに当シ従来の方法ではレトルト焼けが生じる容
器容積当シの空気の残存量が３容積％（ｌｌｌ容器器場
合、空気が３０ＣＣ残存）以上、就中５容積チのときに
効果がある。しかしあま！ｌｌ空気を残存させると殺菌
効率等が低下してしまうので１０容積チ以下の空気の残
存量とすることが望ましい。The present invention is a method that allows air to remain in the container when food is filled and sealed in a heat-resistant container (without degassing). It is effective when the remaining amount of air in the container is 3% by volume (30cc of air remaining in the case of a lll container) or more, especially when it is 5% by volume. But sweet! If 11 air remains, the sterilization efficiency etc. will decrease, so it is desirable that the remaining amount of air be 10 volumes or less.
次に、食品を充填・密封した耐熱性容器を加圧状態の缶
体内に収容しである１００℃以上の湯中で回転又は反転
させながら加熱する。Next, the heat-resistant container filled with the food and sealed is housed in a pressurized can body and heated while rotating or inverting the container in hot water at 100° C. or higher.
ここで加圧状態とは、缶体内に圧縮空気や加圧蒸気を供
給し、缶体内に収容しである１００℃以上の湯を沸騰点
以下に保持することをいう。Here, the pressurized state refers to supplying compressed air or pressurized steam into the can to maintain the hot water of 100° C. or higher stored in the can at a temperature below the boiling point.
容器を湯中で回転させながら加熱するには、食品を充填
・密封した容器を第２図に示すような孔１１−１１・・
・を有する回転型リテーナ−１０内に収納し、リテーナ
−１０を湯中で回転させればよい。To heat a container while rotating it in hot water, the container filled with food and sealed must be heated through holes 11-11 as shown in Fig. 2.
It is only necessary to house it in a rotary retainer 10 having . . . and rotate the retainer 10 in hot water.
また、容器を湯中で反転させながら加熱するには、食品
を充填・密封した容器を第３図に示すような孔２１・２
１・・・を有する固定型リテーナ−２０に収納し、この
リテーナ−２０・２０・・・を第１図に示すような熱湯
収容室を断面上下方向にノブザブに進行する移送チェイ
１５・５に固定すればよい。そうすると、移送チェイン
５・５の進行方向がかわるたびに、リテーナ−２０内の
容器は反転することになるからである。In addition, in order to heat the container while inverting it in hot water, the container filled with food and sealed must be heated with holes 21 and 2 as shown in Figure 3.
1..., and the retainers 20, 20... are placed in transfer channels 15, 5 which move in a knob-like manner in the vertical direction of the hot water storage chamber as shown in FIG. Just fix it. This is because the containers in the retainer 20 will then be reversed each time the direction of movement of the transfer chains 5 changes.
ここで、回転又は反転をさせるのは、一定時間おきに容
器内の食品に揺動を与え、容器内に残した空気が加熱殺
菌中に、食品への熱伝達率を低下させたシ、レトルト焼
は現象が発生するのを防止するためである。よって、こ
の目的を達成するには、回転又は反転は、加熱中に３回
以上、好ましくは５回以上行うことが望ましい。しかし
、あまシ頻繁に回転や反転をさせると、容器が揺動によ
り破損してしまうことかあるので、３００回以下にする
のがよい。Here, rotating or reversing is done because the food in the container is shaken at regular intervals, and the air left in the container reduces the heat transfer rate to the food during heat sterilization. The purpose of baking is to prevent the phenomenon from occurring. Therefore, to achieve this objective, it is desirable that rotation or reversal be performed three or more times, preferably five or more times, during heating. However, if the container is rotated or turned over too frequently, the container may be damaged due to the shaking, so it is best to rotate or invert the container 300 times or less.
尚、殺菌温度と殺菌時間は食品の種類や食品を充填・密
封した容器の大きさにもよるが、通常のレトルト食品を
製造する場合と同一でよい。例えば、１１容耐熱性容器
にクリームスーｆ１ｋｇを充填・密封したものの場合（
空気５Ｑｃｃ残存）、１１０〜１３０℃で１５〜３０分
間加熱すればよい。Note that the sterilization temperature and sterilization time may be the same as in the case of producing ordinary retort food, although they depend on the type of food and the size of the container filled and sealed with the food. For example, if an 11-volume heat-resistant container is filled with 1 kg of cream soup and sealed (
(5 Qcc of air remaining) and heat at 110 to 130°C for 15 to 30 minutes.
最後に、加熱殺菌が終了したら、加圧状態のまま容器を
湯から取シ出し、加圧状態のまま冷水中で冷却し、製品
に仕上げる。Finally, once heat sterilization is complete, the container is removed from the hot water while still under pressure, and cooled in cold water while still under pressure to complete the product.
尚、本発明の実施は、連続式殺菌機ばかシでなく、例え
ば殺菌釜内に設けた容器収納室が回転可能となっている
バッジ式の殺菌機でも行うことができる。Note that the present invention can be carried out not only with a continuous sterilizer but also with a badge-type sterilizer, for example, in which a container storage chamber provided in a sterilizer is rotatable.
（実施例）
本発明の一実施例を第１図の連続式殺菌機によって説明
すると、１は図示していない配管より圧縮空気を供給し
、釜内の圧力を２．８ ｋｇ／、’に保った缶体であシ
、容体１内には図示していない加熱装置により１２５℃
に保たれた熱湯が収容された熱湯収容室２と、２０℃に
保持された冷水が収容された冷却水収容室３を有する。(Example) An example of the present invention will be explained using the continuous sterilizer shown in Fig. 1. In 1, compressed air is supplied from a pipe not shown, and the pressure inside the kettle is set to 2.8 kg/,'. The container body was heated to 125°C by a heating device (not shown) inside container 1.
It has a hot water storage chamber 2 containing hot water maintained at 20°C and a cooling water storage chamber 3 containing cold water maintained at 20°C.
４・４は容体１内と外部を遮断する回転バルブであり、
６は回転バルブ４・４に連設させて設けた水槽である。4.4 is a rotary valve that shuts off the inside of container 1 and the outside;
6 is a water tank provided in series with the rotary valves 4.
そして、第３図に示すみような固定型リテーナ（−２０
・２０・・・を一定間隔に取シ付けた移送チェイン５・
５が水槽６から回転バルブ４・４を通過し、容体１内の
冷却水収容室３の冷水中と熱湯収容室２内の熱湯中に連
設され、さらに冷却水収容室３内の冷却水中と回転バル
ブ４・４を通過して水槽６に表出するように設けられて
いる。Then, a fixed retainer (-20
・Transfer chain 5 with 20... attached at regular intervals.
5 passes through the rotary valves 4 and 4 from the water tank 6, and is connected to the cold water in the cooling water storage chamber 3 in the container 1 and the hot water in the hot water storage chamber 2, and further into the cooling water in the cooling water storage chamber 3. It is provided so that it passes through the rotary valves 4 and 4 and is exposed in the water tank 6.
そこで、１１容耐熱性合成樹脂製トレーに、ボタ−ツユ
スープの濃縮品（粘度２００００ＰＳ ）を空気を残し
たまま充填・密封した・ぞウチ（平均空気残存量３９ｃ
ｃ／個）を、水槽５の上部でリテーナ−２０内に１０個
づつ収納し、回転バルブ４・４を通じて、容体１内に移
送した。チェインが、冷却水収容室３の冷却水中を通過
した後、熱湯収容室内の熱湯中にはいり、熱湯中を２５
分間で通過した。Therefore, we filled an 11-volume heat-resistant synthetic resin tray with a concentrated product of Botatsuyu soup (viscosity 20,000PS) and sealed it with air remaining (average residual air volume 39cm).
c/piece) were stored in retainers 20 in groups of 10 at the top of the water tank 5, and transferred into the container 1 through the rotary valves 4. After the chain passes through the cooling water in the cooling water storage chamber 3, it enters the hot water in the hot water storage chamber, and the chain passes through the hot water for 25 minutes.
It passed in minutes.
しかして、第１図に示すように、熱湯内では、リテーナ
−２０は６回反転するようになっているので、リテーナ
−２０内に収納された容器は殺菌中に６回反転すること
になる（つまり、加熱殺菌中は４分間に１回反転するこ
とになる）。As shown in Fig. 1, the retainer 20 is designed to be inverted six times in hot water, so the container stored in the retainer 20 is inverted six times during sterilization. (In other words, it will be turned over once every 4 minutes during heat sterilization).
殺菌が終了したりテーナー２０内の／Ｊウチは、チェイ
１５によシ冷却水収各室３内の冷水中に導かれ、１０分
間冷却された後、回転バルブ４・４を通じて、水槽６内
の冷水（２０℃）内に導かれ、さらに１５分間冷却され
た後、水槽６の上部に移送されてきたので、リテーナ−
２０内から取シ出し、製品とした。After sterilization is completed, the water in the tank 20 is guided into the cold water in each cooling water storage chamber 3 by the chain 15, cooled for 10 minutes, and then drained into the water tank 6 through the rotary valves 4. The retainer
It was taken out from within 20 and used as a product.
得られた製品を常温に２ケ月間保存した後開缶してみた
が、色調や食感は製造直後のＩターソユスーデと何ら遜
色がなかった。When the obtained product was stored at room temperature for two months and then opened, the color tone and texture were no different from those of the product immediately after production.
（発明の効果）
試験例
ホールコーン４０部・粉乳８部・砂糖５部・コーンスタ
ーチ３部・食塩１部及びブイヨン４３部を原料として、
常法によりツー／スープを製した。(Effect of the invention) Test example: Using 40 parts of whole corn, 8 parts of powdered milk, 5 parts of sugar, 3 parts of cornstarch, 1 part of salt, and 43 parts of bouillon as raw materials,
Two/soup was prepared by a conventional method.
このツー／スープを耐熱性合成樹脂で表面を被覆したア
ルミトレイ（タテ３００ ｙｎ／ｍ、ヨコ２００ｉ、厚
さ４ ｍ／ｍ ）にそれぞれ１ｋｇづつ充ｊｊｌ、イ、
容器内に空気を５０ｃｃ残存させて密封して得たサンプ
ルをテスト区１とし、
口、容器内に空気を１ＯＱｃｃ残存させて密封しテ得た
サンプルをテスト区２とし、
ハ、真空チャンバーに容器を入れて脱気した後密封して
得たサンプルを対照区とした。Fill aluminum trays (vertical: 300 yn/m, horizontal: 200 i, thickness: 4 m/m) with 1 kg of each soup coated with heat-resistant synthetic resin.
The sample obtained by sealing the container with 50cc of air left in the container is designated as test group 1.The sample obtained by sealing the container with 10Qcc of air remaining in the container is designated test group 2.C.The container is placed in a vacuum chamber. A sample obtained by putting in a container, deaerating it, and then sealing it was used as a control.
そして、上記三腫のサンプルを、静置式殺菌機に入れ、
圧力２．５ｋｇ／ｃｒｎ２に保ちつつ、先ず１００℃の
熱湯を殺菌機内に供給して２分間予熱した後この熱湯を
抜きとシ、次に、１２２℃の熱湯を供給して２２分間サ
ンプルを加熱殺菌した。次に、この熱湯を可及的速かに
殺菌機から抜き取った後２０℃の冷水を供給して２０分
間冷却して、三種のレトルト食品のサンプルを得た。Then, put the above three tumor samples into a static sterilizer,
While maintaining the pressure at 2.5 kg/crn2, first supply 100℃ hot water into the sterilizer and preheat it for 2 minutes, then remove the hot water, then supply 122℃ hot water and heat the sample for 22 minutes. Sterilized. Next, this boiling water was extracted from the sterilizer as quickly as possible, and then cold water of 20° C. was supplied and cooled for 20 minutes to obtain three types of retort food samples.
別に、上記三種のサンプルを、連続式殺菌機にて殺菌機
の缶体内を２．５ ｋｌ？／ｍ’に保ちつつ、１００℃
で２分間予熱の後１２２℃の湯中で２２分間、２分間お
きに反転させつつ加熱し、而る後、２０℃の冷水中で２
０分間冷却して、三種のレトルト食品のサンプルを得た
。Separately, the three types of samples mentioned above were placed in a continuous sterilizer at 2.5 kl inside the can of the sterilizer. /m' and 100℃
After preheating for 2 minutes at
After cooling for 0 minutes, three types of retort food samples were obtained.
上記試験において、各サンプルの中心部に温度感知セン
サーをとりつけ、殺菌中における昇温状態を自動温度測
定器に記憶させ、計測数値をもとに、昇温状態をグラフ
化したところ図４１図５の結果が得られた。また、各す
／７″ルの殺菌効率をグラフから計算したところ表−１
の結果が得られたＯ
また、得られた、レトルト食品のサンプルを開缶し、そ
の外観を観察したところ表−２の結果が得られた。In the above test, a temperature sensor was attached to the center of each sample, the temperature increase during sterilization was stored in an automatic temperature measuring device, and the temperature increase was graphed based on the measured values. The results were obtained. In addition, the sterilization efficiency of each 7" hole was calculated from the graph, and Table 1
In addition, when the obtained retort food sample was opened and its appearance was observed, the results shown in Table 2 were obtained.
表−１ 尚、表中の記号 ○は殺菌前のホールコーンの色と同じ Δはやや褐色 ×は濃く褐変゛ していることを示す。Table-1 In addition, symbols in the table ○ is the same color as the whole corn before sterilization Δ is slightly brown × means dark browning. Show what you are doing.
以上述べたように本発明によれば、食品を充填・密封し
た耐熱性容器を加圧下で加熱と冷却を行うので、容器中
に空気等のガス体が含まれていても、容器を膨張させた
り、破裂させることなく食品を殺菌し、冷却することが
できる。As described above, according to the present invention, a heat-resistant container filled with food and sealed is heated and cooled under pressure, so even if the container contains gas such as air, the container will not expand. Foods can be sterilized and cooled without burning or bursting.
また、容器の加熱は、１００℃以上の湯中で回転又は反
転させながら行うので、容器内に空気を残存させても、
容器内の食品をレトルト焼けさせることなく、短時間で
殺菌することができる。In addition, since the container is heated while rotating or inverting it in hot water at 100°C or higher, even if air remains inside the container,
It is possible to sterilize food in a container in a short time without burning it in a retort.
したがって、本発明は、脱気がしにくく、しかも熱のと
おりにくい例えば大型レトル） ｔ４ウチを容器とし、
大型のレトルト食品を製造するのに特に好適である。Therefore, the present invention uses a container (e.g., a large retort) that is difficult to degas and does not allow heat to pass through.
It is particularly suitable for producing large retort foods.
第１図は、本発明の実施に当って使用する殺菌機の一例
であり、また、第２図と第３図はその殺菌機に使用する
りテーナーである。図中、１は容体、２は熱湯収容室、
３は冷水収容室、１０は回転型リテーナ−１２０は固定
型リテーナ−を示す。
また、第４図と第５図は、容器中心部の昇温を測定した
〉ラフであり、第４図は静置殺菌を行った場合を、第５
図は２分に１回反転させつつ連続殺菌を行った場合を示
す。グラフの縦軸はＲＴ−ＣＴ値を、横軸は殺菌時間を
示し、Ａは殺菌開怜点である。また、グラフ中×は対照
区、・はテスト区１、Ｏはテスト区２のそれぞれのサン
プルのテスト結果を示す。FIG. 1 shows an example of a sterilizer used in carrying out the present invention, and FIGS. 2 and 3 show a sterilizer used in the sterilizer. In the figure, 1 is the container, 2 is the hot water storage chamber,
3 is a cold water storage chamber, 10 is a rotary retainer, and 120 is a fixed retainer. In addition, Figures 4 and 5 are rough measurements of the temperature rise in the center of the container, and Figure 4 shows the case where static sterilization is performed.
The figure shows a case in which continuous sterilization was performed while inverting once every two minutes. The vertical axis of the graph shows the RT-CT value, the horizontal axis shows the sterilization time, and A is the sterilization open point. Further, in the graph, × indicates the test result of the control group, . indicates the test result of the test group 1, and O indicates the test result of the test group 2.
Claims (2)
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
ることを特徴とするレトルト食品の製造方法。(1) Fill and seal food with air left in a heat-resistant container, heat it in pressurized hot water at 100°C or higher while rotating or inverting it, and then cool it in pressurized cold water. A method for producing retort food, characterized by:
ととした特許請求の範囲第１項記載のレトルト食品の製
造方法。(2) The method for producing a retort food according to claim 1, wherein the size of the heat-resistant container is 500 cc or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18364284A JPS6163271A (en) | 1984-09-04 | 1984-09-04 | Preparation of retort food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP18364284A JPS6163271A (en) | 1984-09-04 | 1984-09-04 | Preparation of retort food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6163271A true JPS6163271A (en) | 1986-04-01 |
Family
ID=16139358
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP18364284A Pending JPS6163271A (en) | 1984-09-04 | 1984-09-04 | Preparation of retort food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6163271A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02180129A (en) * | 1988-09-21 | 1990-07-13 | W R Grace & Co | Oxygen isolation retort pouch |
| 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 |
| JPH05161486A (en) * | 1991-12-16 | 1993-06-29 | House Food Ind Co Ltd | Method for cooling filled soft packaging bag and apparatus therefor |
| JP2007110937A (en) * | 2005-10-19 | 2007-05-10 | Meiji Milk Prod Co Ltd | Retort fluid food with high concentration and method for producing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4969853A (en) * | 1972-11-09 | 1974-07-05 | ||
| JPS5116931A (en) * | 1974-07-31 | 1976-02-10 | Tokyo Shibaura Electric Co | Saamarupurintano injiseigyosochi |
| JPS5438190A (en) * | 1977-08-31 | 1979-03-22 | Figaro Eng | Detecting device for particular gas |
-
1984
- 1984-09-04 JP JP18364284A patent/JPS6163271A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4969853A (en) * | 1972-11-09 | 1974-07-05 | ||
| JPS5116931A (en) * | 1974-07-31 | 1976-02-10 | Tokyo Shibaura Electric Co | Saamarupurintano injiseigyosochi |
| JPS5438190A (en) * | 1977-08-31 | 1979-03-22 | Figaro Eng | Detecting device for particular gas |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02180129A (en) * | 1988-09-21 | 1990-07-13 | W R Grace & Co | Oxygen isolation retort pouch |
| 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 |
| JPH05161486A (en) * | 1991-12-16 | 1993-06-29 | House Food Ind Co Ltd | Method for cooling filled soft packaging bag and apparatus therefor |
| JP2007110937A (en) * | 2005-10-19 | 2007-05-10 | Meiji Milk Prod Co Ltd | Retort fluid food with high concentration and method for producing the same |
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