JPH0429338B2 - - Google Patents

Description

[Detailed description of the invention]

<Industrial Field of Application> The present invention relates to a method for rotary sterilization of a package filled with a highly viscous food such as a salad sauce or curry containing ingredients. <Prior art> As a rotary sterilization method and a similar sterilization method, viscous foods containing milk and flour are heated at 20 rpm.
A method of heat sterilization at a rotation speed of ~25 rpm (Tokukosho
48-15623), while swinging the actual can in the can axis direction.
There is a method of heating or cooling at a rotational speed of 6 rpm (Japanese Patent Publication No. 56-21584) and a method of sterilizing retort food while shaking it back and forth and/or in the left-right direction (Japanese Patent Publication No. 58-2666). In addition, regarding the conventional rotary sterilization method, a document titled “Lecture 1 on Canned Manufacturing” (March 1, 1972)
p.480). From this document, it can be said that the rotation speed of the conventional rotary sterilization method exists in the range of 10 rpm to 0 rpm. <Problem to be solved by the invention> When a package with a relatively large amount of head space filled with a highly viscous food containing ingredients is rotary sterilized at the conventional rotational speed as described above, the ingredients are not scattered into the head space. Be looked at. In particular, as the rotational speed increases, the scattering of the ingredients becomes more noticeable, and the food contents begin to foam. Due to these factors, it becomes difficult to sterilize the ingredients to a predetermined sterilization value, resulting in poor sterilization of the ingredients. Furthermore, because of the high rotational speed, there are many disadvantages such as deformation of the ingredients, resulting in loss of commercial value. In addition, in the case of the method of sterilizing retort food by applying rocking motion back and forth and/or left and right in the Japanese Patent Publication No. 58-2666, the ingredients are scattered back and forth and left and right in the head space, and the conventional rotating Similar to rotary sterilization by number, the shape of the ingredients becomes noticeably distorted, and the sterilization of the ingredients also becomes unstable. This tendency becomes even more pronounced when the amount of head space in the package is between 10% and 50% by volume. As a result of intensive research to improve the above-mentioned problems, the inventors of the present invention have determined that the number of revolutions in the rotary sterilization method should be improved.
It has been found that the above problems can be effectively solved by limiting the speed to a specific range of 0.3 rpm to 5 rpm. The gist of the present invention, which was completed based on these findings, is to provide a shape-retaining package filled with a highly viscous food containing ingredients such that a sufficient amount of head space exists.
This is a method for producing a sterilized high-viscosity food, which is characterized in that the food is sterilized while being rotated vertically in the range of 0.3 rpm to 5 rpm, and then cooled while being similarly rotated vertically. <Means for solving the problem> Highly viscous foods filled with ingredients filled in the package of the present invention include emulsified foods such as salad sauce, gratin, curry, stew, meat sauce, potage, etc. system or fat content,
Some contain a lot of thickeners. Ingredients included include potatoes, carrots, onions, and meat. Next, there are the following packaging bodies for filling the above-mentioned high-viscosity foods with ingredients. As for the material, heat-resistant packaging materials such as glass, heat-resistant plastic, metal, and porcelain are used, and the shape is cup-shaped, plate-shaped, etc., and the shape of the package is maintained so that it does not lose its shape during rotary sterilization. It must have the following characteristics. The present invention sterilizes a package filled with such a highly viscous food by rotating it vertically at a rotation speed of 0.3 rpm to 5 rpm. This point is one of the features of the present invention. In other words, the rotation speed of the conventional rotary sterilization method is
The technical feature of the present invention is that the rotation speed of the present invention is a very slow rotation speed of 0.3 rpm to 5 rpm, compared to the rotation speed of 10 rpm to 50 rpm. Further, within the range of rotational speed in the present invention, the most remarkable effect can be achieved especially when sterilization is performed by rotating vertically at 1 rpm to 3 rpm. In addition, when the rotation speed of the package is less than 0.3 rpm, there are disadvantages of static sterilization, such as solidification of the food and drying of the surface of the food. On the other hand, if the rotation speed of the package exceeds 5 rpm,
This results in defects such as the ingredients becoming deformed. Therefore, the rotation speed of the present invention described above is from 0.3 rpm to
By rotating at 5 rpm and in the vertical direction, high viscosity foods containing ingredients are sufficiently stirred for the first time, and heat transfer is uniform in both the high viscosity foods and the ingredients, resulting in stable sterilization. It will be done. The rotation in the vertical direction referred to here means, for example, the first
The rotation is as shown in the figure. A detailed explanation will be added to FIG. 1 below. Figures A to D in FIG. 1 are side views of the package used in the present invention after being turned a half turn. First, Figure A shows a state before rotation in which the upper side of the package side view is 1, the lower side is 2, the right side is 3, and the left side is 4. In Figures B, C, and D, the above package is moved in the direction of the arrow I by 1/8, 1/4, and 1/2, respectively.
It is rotated. Therefore, the package in Figure D, which is obtained by rotating the package by 1/2, is in a state completely opposite to that in Figure A, that is, the top side 1 is the bottom side, the bottom side 2 is the top side, the right side 3 is the left side, and the left side 4 is the right side. As described above, the rotation direction in the present invention is rotation in the vertical direction from figure A to figure D in the direction of the arrow I around the rotation axis 5, and then from figure D to figure A to make one rotation. . Sterilization methods for sterilizing packages while rotating include hot water, steam,
There are sterilization methods such as microwave heating. The highly viscous food containing ingredients that has been sterilized by the above method must be cooled while being rotated vertically in the same way as during sterilization. As with rotary sterilization, this has the effect of preventing food surface drying and concentration, smoothing the food surface, and maintaining quality after cooling, further improving commercial value. The present invention will be specifically explained below using Examples and Experimental Examples. Example 1 A salad consisting of 350 g of corn, 120 g of onions, 120 g of carrots, 50 g of macaroni, and 320 g of mayonnaise sauce was placed on a square plastic tray (7.8 cm x 12 cm x 3 cm) so that the head space was approximately 28% by volume.
sterilized in hot water at 90℃ for 40 minutes while rotating vertically at a speed of 1.5rpm, and then cooled until the product temperature drops to below 30℃ while rotating vertically in the same way. (hereinafter referred to as food A) was obtained. No scattering of ingredients was observed during rotary sterilization using the above method. Therefore, food A had an extremely excellent appearance, with ingredients that had been stably sterilized and did not lose its shape. Example 2 A sterilized salad (hereinafter referred to as food B) was obtained by sterilizing and cooling under the same conditions as in Example 1 except that the rotation speed was 0.7 rpm. Example 3 A sterilized salad (hereinafter referred to as food C) was obtained by sterilizing and cooling under the same conditions as in Example 1 except that the rotation speed was 4.5 rpm. <Comparative Example> (a) A sterilized salad (hereinafter referred to as food D) was obtained in the same manner as in Example 1 except that sterilization was carried out in a stationary state. (b) A sterilized salad (hereinafter referred to as food E) was obtained by rotary sterilization and cooling in the vertical direction under the same conditions as in Example 1 except that the rotation speed was 50 rpm in the rotary sterilization method. (c) A sterilized salad (hereinafter referred to as food F) was obtained by carrying out the sterilization in the same manner as in Example 1, except for using a method of sterilization while shaking the salad back and forth and in the left and right directions. In the foods A, B, and C obtained from the above examples and the foods D, E, and F obtained from the comparative examples, the solidification of the food
The table shows differences in surface smoothness, surface dryness, oil separation, sterilization status of ingredients, and deformation.

[Table] As is clear from Table 1 above, in foods A to C of the present invention, the defects in food D, which were sterilized by static sterilization, were the solidification of the food, the smoothness of the surface, and the food surface. Food E, which has been sterilized by drying and sterilization at conventional rotational speeds, does not have defects such as the sterilization condition of the ingredients and deformation, which are the defects, and Food A in particular is the best. Although food D sterilized by static sterilization is not shown in Table 1, it was also inferior to the present invention in that it took a long time to obtain a predetermined sterilization value for the food. In addition, in the method of sterilizing food while shaking it in the front and back and left and right directions, the smoothness of the food surface,
This method was inferior to the present invention because it did not have a significant effect on oil separation, sterilization of the ingredients, and deformation of the ingredients. Example 4 8g of pork meat, 30g of potatoes, 10g of carrots, corn
A cream stew consisting of 10 g and 150 g of sauce was filled into a square plastic tray, leaving a head space of 25% by volume. The rotation speed is 2.0rpm.
After steam sterilizing at 110°C for 30 minutes while rotating vertically, the product was cooled to a temperature of 30°C or less while rotating vertically in the same manner to obtain a sterilized cream stew. No scattering of ingredients during sterilization was observed in the food. Therefore, the ingredients such as potatoes were stably sterilized, and the ingredients did not lose their shape, resulting in a food product with an extremely excellent appearance. <Effects of the invention> By sterilizing a package with a large head space filled with a high-viscosity food containing ingredients by rotating it in the vertical direction in the range of 0.3 rpm to 5 rpm, scattering of the ingredients is prevented.
This has produced effects such as stable sterilization of the ingredients and prevention of deformation of the ingredients by allowing the ingredients to obtain a predetermined sterilizing value. At the same time, the conventional rotary sterilization had many effects such as solidifying the food, preventing the surface of the food from drying out, and improving the product value by smoothing the surface of the food.

[Brief explanation of drawings]

The accompanying drawings relate to the rotation direction in the present invention and are side views of the packaging bodies used in the examples. DESCRIPTION OF SYMBOLS 1...Top surface of the package, 2...Bottom surface of the package, 3...Right side of the package, 4...Left side of the package, 5...Rotation shaft, 6...
Ingredients.

Claims (1)

[Scope of Claims] 1. A package having a shape-retaining property filled with a highly viscous food containing ingredients so as to have a head space.
A method for producing a sterilized high-viscosity food, which comprises sterilizing the food while rotating vertically in the range of 0.3 rpm to 5 rpm, and then cooling while rotating vertically in the same manner. 2. The method for producing a sterilized high-viscosity food according to claim 1, wherein the amount of head space in the shape-retaining package is 10% to 50% by volume. 3. The method for producing a sterilized high-viscosity food according to claim 1, wherein the rotational speed during rotational sterilization is 1 rpm to 3 rpm.