JPS6294529A - Manufacture of packaged food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION "Industrial Application Field" The present invention relates to a method for producing packaged foods, in which foods are heated while still in sealed packaging.

``Conventional technology'' In food production and sterilization, water is generally heated to a boiling point of 1.
Boiling, simmering, etc. are carried out at temperatures close to 00"C.Water is the cheapest and most readily available medium, and can be easily disposed of after use.However, no matter how much water is heated, it remains loo'
Above c, it is impossible to raise the temperature at normal pressure. Temperatures of 100° C. or higher are often required both at the starting point and during sterilization of foods. It is a well-known fact that in order to raise the temperature of water to 100° C. or higher, the temperature of the water must be increased by pressurizing the water. Many foods are processed using the retort method, which involves storing foods sealed in bags or cans in a sealable processing tank, sealing the processing tank, and heating the tank by injecting steam or water. The remaining air is pressurized as the temperature rises, and the water temperature increases to 100℃ under pressure.
Heating methods are being used to raise the temperature above this level. However, with this retort method, it is difficult to carry out continuous work processes, and the process is cut off one by one in a patch method, which does not improve efficiency.

"Problems to be Solved by the Invention" The present invention involves heating sealed packaged foods to 100'C or higher and boiling them.
The purpose is to obtain a hermetically sealed packaged food that can be stored for a long time by subjecting it to boiling or other processing and continuously performing the processing steps under atmospheric pressure.

"Means and Procedures for Solving Problems" The present invention involves boiling, simmering, or sterilizing sealed foods by immersing them in a high-temperature liquid made by heating a liquid with a boiling point of 100°C or higher to 100°C or higher. The packaged food manufacturing method is comprised of a method for producing a packaged food, in which the liquid adhering to the outer surface of the sealed container is removed.

``Effect'' Therefore, when sealed food is immersed in a liquid heated to 100℃ or higher, heat is transferred from the sealed container to the food inside, causing the food to rise to 100℃.
It can be boiled or boiled or sterilized with heat of 0° C. to 100° C. or more. Such a process is performed in a state open to the atmosphere and is not performed in a pressurized tank such as a retort. After the above-mentioned boiling, boiling, sterilization, etc. have been carried out, liquid is attached to the outer surface of the sealed container taken out from the above-mentioned liquid, so this is removed by washing, and the container is cooled and used as a product in the sealed package.

"Example" Generally, water boils at 100"C, but the boiling point of cooking oil used for tempura is above 200℃ and does not boil at about 120℃ to 130℃. It is a good idea to remove the cooking oil that adheres to the starting point or the outside of the sealed container after sterilization.
The temperature rises to 120℃ and then the automatic temperature controller allows the temperature to rise to 120℃
Sealed packaged boiled noodles in a 0 to 10 hard synthetic resin bag whose temperature was adjusted to a range of 125°C were placed in a retainer and immersed in a heated oil tank for about 2 minutes. The packaged boiled noodles that come out of the heated oil tank are immediately soaked in a 0.1% aqueous sodium chloride solution (temperature 95°C to 90°C).
By immersing the bag in cold water (16°C) for about 2 minutes and passing it together with the retainer in cold water (16°C) for about 1 minute, it was possible to produce packaged boiled noodles in a sterile state with no oil adhering to the packaging bag.

(2) Fresh udon (40% water added to flour) 125
Place the water in a heat-resistant synthetic resin bag and add warm water (20 to 25℃).
), add 1259, seal, and heat 1 glycerin to 13
The sealed raw udon container was placed in a lidded retainer in a heating tank kept at a temperature of 0° C., and the container was continuously passed through the heating tank. In this way, the water in the sealed bag boiled and was absorbed by the noodle strings in about 20 minutes, and the water in the sealed bag disappeared. The retainer taken out from the heating tank was washed with warm water to remove glycerin, and then rinsed with cold water to produce sealed boiled noodles. In this way, in the case of water, if the high-temperature water (below 100 degrees Celsius) attached to the outside of a sealed bag is cooled and dried, there will be nothing left, but liquids with high boiling points such as cooking oil and glycerin in the example are different from water. Because of its strong stickiness, it can be washed with hot water or other decomposing agents, and then washed with cold water (warm water) so that it can be washed with ordinary water without leaving a sticky surface. ), the viscous hot liquid can be removed by heating it together with the retainer for a necessary period of time, and then washing the hot liquid.

"Effect" Since the present invention is configured as described above, the hermetically packaged food can be
Not only is it possible to obtain a long-term shelf-sealed packaged food that is heated to 0° C. or higher and can be sufficiently boiled, simmered, or sterilized and has good taste, but it also has the advantage of being able to be mass-produced continuously and easily under atmospheric pressure.

Claims (1)

[Claims] (1) Contain sealed foods with liquids with a boiling point of 100℃ or higher.
A method for producing packaged foods, which comprises boiling, boiling, sterilizing, etc. by immersing the food in a high-temperature liquid heated to 0° C. or higher, and then removing the liquid adhering to the outer surface of the sealed container.