JPH0650974B2 - Retort sterilization method for bottled food - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a retort sterilization method for bottled foods having an inner lid provided with a sealing material and having a screw type outer lid attached from the outside.

2. Description of the Related Art Conventionally, for sterilization of screw type bottled foods such as kelp Tsukudani and bamboo shoot Tsukudani, steaming at 100 ° C, removing in a warm state, and tightening the cap, or 100 ° C or more In the case of sterilizing with a hot water retort device, a tear-off type cap or a cap of a type that tightens the bottle mouth at once with a cap such as a crown was required.

Problems to be Solved by the Invention In the case of a conventional bottled container having a cap, when a heating temperature of 100 ° C. or higher is applied by retort sterilization, a difference between the internal pressure in the container and the pressure in the retort treatment tank is caused during heating. Occurs and the loosening phenomenon occurs in the lid.

For example, in the case of a screw type bottle-filled container, if air is contained in the space inside the bottle during heating, the pressure inside the bottle becomes 4 to 5 kg / cm ² G. At this time, the internal pressure of the processing tank in the retort is 1.2 kg / cm ² G and the sterilization temperature is 105 ° C. Therefore, due to the pressure difference between the two, the gas in the bottle pushes up the lid, leaks into the processing tank through the gap, and as a result, the lid is loosened or deformed.

Therefore, only the tear-off type or the cap of the cap of the bottle such as a crown can be processed at once by the retort device.

Not limited to the tear-off type or the cap of the type to be tightened like a crown as described above, the method of the present invention is also applicable to foods using a bottled container having an inner lid and a screw type outer lid, and a retort. It is intended to provide a sterilization method that enables sterilization by a device, shortens the sterilization time, and has high preservability after sterilization.

Means for Solving the Problems In order to achieve the above object, the method of the present invention is one in which a bottle is filled with food or other substance to be sterilized, an inner lid provided with a sealing material is placed, and a screw type In a sterilization method in which a bottled food with an outer lid is heated, heated, and cooled by a hot water type retort device of 100 ° C. or higher, it comes out from the air in the bottle container and the food after cooling after heating. The method was a retort sterilization method for bottled foods, in which a degassing step was performed in which the processing pressure was reduced for a certain period of time so that air bubbles could escape.

Action As described above, the pressure in the retort treatment tank is lowered for a certain period of time so that the air in the bottle container and the bubbles that come out from the food can escape while maintaining the heating temperature after cooling after heating. As a result, air bubbles are discharged from the side of the sealing material of the inner lid depending on the looseness of the outer lid so that the inside of the bottle container having the inner lid is in equilibrium with the low pressure in the processing tank. After this deaeration process, when the pressure is returned to the cooling process, the action of the inner lid adhering to the bottle mouth is further strengthened, the inside of the bottle becomes a vacuum, the sealing action is ensured, and the food is stored without the infiltration of bacteria. The nature has also improved.

Embodiments Embodiments will be described below with reference to the drawings. FIG. 1 shows a bottled container having a screw type outer lid with an inner lid which is sterilized by the method of the present invention.

1 is a wide-mouthed bottle with a diameter of 50 mm at the opening and 80 mm at the lower part.
I used the one. A metal inner lid 2 has a sealing material 3 on its inner peripheral surface. An outer lid 4 is attached so that a screw type seal can be made with the outer periphery of the bottle 1. 5
Is a packing or cushioning material provided on the inner circumference of the outer lid. Reference numeral 6 denotes a food or the like to be sterilized.

FIG. 2 shows an embodiment of the method of the present invention according to the time chart. Time and temperature in the upper part (temperature inside the processing tank)
The relationship between time and pressure is shown in the lower part.

In the upper part of FIG. 2, as the retort sterilization process, a heating process from 80 ° C. to 105 ° C. and a heating process at 105 ° C. are performed for about 40 times.
Degassing is performed for about 3 minutes while maintaining the heating temperature for 10 minutes, and cooling is performed from 105 ° C. to 40 ° C. after 20 minutes of the cooling step. Regarding the relationship between pressure and time, by setting the pressure (P ₀ ) in the retort treatment tank to 1.2 kg / cm ² G during the above temperature rise and heating, the pressure (P ₁ ) in the bottle container is the pressure (P ₀ ). As the outer lid loosens, bubbles of the internal air are discharged from the side of the sealing material of the inner lid (air rich).

Then, in the deaeration process for 3 minutes, while maintaining the heating temperature, the pressure in the retort treatment tank (P ₀ ) is lowered to 0.3 Kg / cm ² G to reduce the internal pressure of the bottle container (P ₁ ). Along with this, the pressure becomes low, and air bubbles are discharged from the side of the sealing material of the inner lid (steam rich). Then, at the same time when cooling was started, the pressure (P ₀ ) in the retort treatment tank was set back to 1.2 kg / cm ² G again. When the temperature (P ₀ ) in the retort treatment tank became 1.2 kg with a rapid temperature drop from 105 ° C to 40 ° C, the sealing material of the inner lid was brought into close contact with the bottle mouth and the pressure in the bottle (P 0
₁ ) is a vacuum of about (-0.9Kg). In this way, the inner lid 2 is brought into close contact with the bottle mouth via the sealing material 3 and is completely sealed by the pressure difference between the retort treatment tank and the bottle container.

The pressure difference is {1.2-(-0.9) = 2.1Kg}, and the tightness of the inner lid is strong to prevent bacteria from entering. The pressure applied to the inner lid is about 2.1 kg as described above, and since the pressure inside the bottle does not rise to 4 to 5 kg as in the case of the screw type of the conventional example, the lid does not deform. Therefore, the sealing property was improved, and the storability of the food could be increased by about 6 to 10 times.

The value of 0.3 Kg / cm ² G is slightly changed depending on the amount of air in the air-containing container and the amount of air bubbles coming out of the food, but in comparison with the degree of vacuum generated during cooling during the deaeration process at such a high temperature. Considered to be appropriate.

Effect of the Invention The method of the present invention has a problem in the sealing property in the sterilization by the conventional retort device by utilizing the bottled container having the inner lid and the screw type outer lid, but this problem is solved. However, it was possible to provide a sterilization method having a high degree of vacuum and an extremely improved sealing property. Especially with the improvement of sealing performance by the inner lid, the outer lid only needs to protect the inner lid,
Unlike the conventional bottle-filled container without an inner lid, it has a good sealing property, and the looseness of the outer lid does not pose a problem, which is a great effect.

[Brief description of drawings]

FIG. 1 is a vertical cross-sectional view of a bottled container for carrying out the method of the present invention, and FIG. 2 is a graph showing a relationship diagram between temperature and pressure and time. 1 ... bottle, 2 ... inner lid, 4 ... outer lid

Claims (1)

[Claims] 1. A bottle-filled food product in which a bottle filled with food or other sterilized material is placed with an inner lid provided with a sealing material, and a screw type outer lid is mounted on the inner lid.
Heating and heating with a hot water type retort device of 00 ° C or higher,
In the cooling sterilization method, the retort sterilization of bottled foods is characterized by performing a deaeration step of lowering the processing pressure for a certain period of time until the air in the bottle container and the bubbles coming out of the food are removed after heating before cooling. Method.