JP3181249B2 - Method for producing pasteurized food in containers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pasteurized food such as chilled food contained in a container, and more particularly, to a method for producing a pasteurized food such as chilled food, which is excellent in flavor, texture and appearance. The present invention relates to a method for producing a pasteurized food, and a method for producing a pasteurized food in a container capable of producing such pasteurized food more efficiently.

[0002]

2. Description of the Related Art Conventionally, a heat sterilization method is generally used as a sterilization means for maintaining the preservability of food.
However, heating during sterilization has a significant effect on the quality of the food, such as flavor, texture, appearance, and nutrients. For example, sterilization was performed under sealed containers at a high temperature exceeding 100 ° C, such as retort sterilization. In this case, the product can be stored at room temperature for a long period of time, but it will produce stuffy smell, browning, softening of ingredients, etc. Was difficult.

[0003] On the other hand, for example, the product must be stored in a refrigerated state. As a product having reduced effects of heating during sterilization, it is generally 100 ° C or less, that is, a so-called 60 ° C.
2. Description of the Related Art Pasteurized foods that have been pasteurized at a temperature of ° C to 100 ° C, such as chilled foods, are known. As a conventional technique of the above-mentioned chilled food, a food prepared by adding an organic acid salt at a concentration of 1/100 mol to 1/10 mol at the time of cooking and processing and heating at a temperature in the range of pH 6.0 to 7.0 and 100 ° C. or less is used. A method for preserving chilled distribution cooked food characterized by maintaining the temperature at 10 ° C. or lower (Japanese Patent Application Laid-Open No. Sho 59-146577);
In the production of sealed chilled circulation foods having a pH of 6.0 to 7.0 after being heat-treated at a temperature of 10 ° C. or less after heating at a temperature of 10 ° C. or less, (1) an organic acid salt is added in a concentration of 1/100 mol to 1/10 mol. And (2) sealing the food in a container having a carbon dioxide gas concentration of 5% or more, thereby keeping the food at a pH of 6.0 to 7.0. (JP-A-60-164468)
No.) are known. Further, the heat sterilization in the above-mentioned conventional technique is performed at a temperature of 100 ° C. or less before filling the container, and thereafter, the container is aseptically sealed, or the container is heat-treated in a sealed state.

[0004] However, according to the above-mentioned prior art, there is a problem that the organic acid salt must be added to the food, and the original taste of the food cannot be sufficiently enjoyed.
In the method for heat sterilization of chilled food, heat sterilization is performed before filling the container, and then the container is aseptically sealed in the container. And the control of the sterilizing chamber and the aseptic packaging chamber or the mechanism of the apparatus becomes complicated. Further, the method of heat sterilization in a sealed state of a container has problems such as generation of stuffy smell and relatively long time for sterilization. Therefore, it has been difficult to obtain conventional pasteurized foods that are sufficiently satisfactory in quality.

[0005]

DISCLOSURE OF THE INVENTION The present invention relates to a container in which the loss of flavor, texture, appearance, nutrients, etc. of food due to heating can be minimized, and the quality can be sufficiently equivalent to that of food cooked at home. An object of the present invention is to provide a method for producing pasteurized food. Another object of the present invention is to provide a method for producing a pasteurized food in a container, which can produce such a pasteurized food more efficiently.

[0006]

According to the present invention, a solid food is filled in a container, subjected to pasteurization treatment in an open state of the container, and
A method for producing pasteurized food in a container that mixes sterilized liquid food as necessary and subsequently seals the container,
The object of the present invention can be achieved by performing all the steps from the pasteurization to the sealing of the container in a steam atmosphere.

[0007] Further, the present invention fills a solid food into an open-top retainer, performs pasteurization treatment, transfers the sterilized solid food to a separately sterilized container, and mixes a sterilized liquid food if necessary. Then, a method for producing a pasteurized food in a container for sealing the container, wherein the steps from the pasteurization to the sealing of the container are all performed in a steam atmosphere, thereby achieving the object of the present invention. it can.

The present invention also relates to a pasteurized food in a container in which a liquid food is filled in a container, subjected to pasteurization treatment in an open state of the container, mixed with a sterilized solid food as required, and then sealed. The above object of the present invention can be achieved by performing the steps from pasteurization to container sealing in a steam atmosphere.

Further, the present invention relates to a method for producing a pasteurized food in a container, wherein the solid-liquid mixed food is filled in a container, subjected to pasteurization in an open state of the container, and then sealed. The object of the present invention can be achieved by performing all steps from pasteurization to sealing of the container in a steam atmosphere.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The pasteurized food of the present invention comprises 100
° C or lower sterilization, which is manufactured by so-called pasteurization, usually distributed in a temperature range of 20 ° C to -5 ° C,
It is stored, and examples thereof include chilled foods and daily foods. Such pasteurized foods are not particularly limited, and include, for example, pilaf, cooked rice such as red rice, spaghetti, noodles such as fried noodles, side dishes such as kinpira gobo, hijiki, simmered food such as oden, chikuzenni, boiled beans and the like. , Other gratin, curry, stew, various soups,
Various products such as sauces, mapo tofu, steamed rice bowl, hamburger, croquette, gyoza, clam chowder, dressing, and liquid seasonings such as grilled meat sauce can be mentioned.

According to the present invention, the food is filled in a container and subjected to pasteurization treatment in a steam atmosphere while the container is open. As a result, since the water vapor directly contacts the food, the sterilization time of the food can be reduced. Therefore, loss of quality such as flavor, texture and appearance due to heating can be greatly suppressed. Further, there is no stuffy smell generated when sterilization treatment is performed in a closed state, and the same flavor, texture and appearance as freshly prepared dishes can be enjoyed.

In the present invention, the food to be filled in the container is:
Any of solid food alone, liquid food only, and solid-liquid mixed food may be used, and may be arbitrarily determined according to the type and properties of the food. In the case of manufacturing the solid-liquid mixed food, a method of simultaneously sterilizing the solid-liquid mixed food, or sterilizing only the solid food or only the liquid food, and then subjecting the separately processed liquid food or solid food to sterilization, respectively. Any of the mixing methods may be used. In particular, when the latter method is used, sterilization treatment according to each food is performed, and it is not necessary to apply excessive heating to each food, so the quality of the finished product such as flavor, texture, appearance, etc. is deteriorated. Can be prevented.

The heat sterilization conditions of the present invention include F9
0 is set to 2 minutes or more, and preferably, F100 is set to 1 minute to 30 minutes. As a result, 20% for daily products
C to 5 ° C, 10 ° C to -5 ° C for chilled products
In this temperature range, it can be stored for 1 to 180 days depending on the degree of sterilization. Here, the heat sterilization condition in which F90 is 2 minutes or more is a heat sterilization condition under which a sterilization effect equivalent to that obtained by heating at 90 ° C. for 2 minutes or more is obtained. What is necessary is just to set specific heat sterilization conditions according to the kind and property of each food so that the conditions may be satisfied.

Further, the heat sterilization treatment of the present invention can also be carried out while heating and cooking the above solid food and / or liquid food. In this case, the heat sterilization processing conditions are set so that the time required for the heat sterilization processing is equal to or shorter than the time required for the cooking processing. This allows
It is not necessary to perform a heat treatment for sterilization after the cooking of the food is completed, so that excessive heating of the food can be prevented.

In the heat sterilization treatment, a preliminary heat treatment may be performed in advance. Thus, the heat sterilization conditions can be relaxed, so that the sterilization conditions such that the time required for the heat sterilization process is shorter than the time required for the heat cooking process can be easily set.

In the present invention, it is desirable that the solid food to be filled into the container before the above-mentioned heat sterilization treatment is heated until the temperature of the solid food becomes substantially the sterilization temperature. Thereby, the temperature difference between the solid food before the heat sterilization and the steam atmosphere to be heat sterilized becomes small, so that it is possible to suppress the occurrence of dew condensation on the solid food during the heat sterilization. Therefore,
The stickiness of the solid food or the sticking of the solid foods to each other at the bottom of the container due to the condensation can be prevented. In addition, it is possible to prevent a liquid food such as a sauce mixed in a subsequent step from being diluted and the taste from being reduced.

In the heating treatment of the solid food, for example, a solid food is filled in a net container and the solid food is stored in a steam tank. At this time, the dew water adhering to the surface of the solid food flows down from the net container and is discharged out of the steam tank. Then, the condensed water is removed, and the heated solid is transferred to a container until the product temperature becomes approximately the sterilization temperature. If necessary, a liquid food is added to the container, and heat sterilization is performed in a steam atmosphere. The transfer process to the container is not limited to the steam atmosphere, and may be performed in a normal food production environment.However, it is necessary to take care that the temperature of the solid food does not decrease before the heat sterilization process. .

In the present invention, the container used for the heat sterilization may be of any shape such as a bag-like container or a molded container, and may be made of any material that can withstand low-temperature sterilization such as polyethylene and polypropylene. It is not particularly limited. Since the container is sterilized together with the heat sterilization of the food, it is not necessary to perform a sterilization beforehand, but it may be sterilized in advance. In this case, for example, a method of sterilizing the container in a steam atmosphere, filling the food, and subsequently performing a heat sterilization process in a steam atmosphere may be used.

In the present invention, when sterilizing only solid foods in a steam atmosphere, it is desirable to use an open-top retainer having a plurality of holes at the bottom or at the bottom and side surfaces. This makes it easier for the steam to flow between the solid foods, so that the sterilization time of the solid foods can be further reduced. The hole provided in the retainer is of a size such that the solid food to be filled does not pass through, and it is preferably about 3 mm to 5 mm in diameter depending on the size of the solid food to be filled.
The material is not particularly limited as long as it can withstand pasteurization, and metals such as stainless steel and plastics such as polypropylene and polyethylene may be used. In particular, when a metal retainer is used, the heat conductivity is good, and the heat sterilization treatment can be shortened.

When the above retainer is used, the sterilized solid food is transferred to a separately sterilized product container. This transfer step is desirably performed in a steam atmosphere. Sterilization of the product container may be performed using water vapor, hot water, hydrogen peroxide, a chemical such as peracetic acid, ultraviolet rays, or the like.

After the above-mentioned transfer step, if necessary, it may be mixed with a liquid food which has been separately sterilized. Such a liquid food is sterilized under conditions that can be stored at the time of low-temperature distribution, and food that has been cooked together with the sterilization can also be used. In the case where such a liquid food is produced in advance, it is desirable to store the liquid food in a sterile tank in an environment of an inert gas such as nitrogen gas after the production.

According to the present invention, the container containing the solid food and / or the liquid food which has been heat-sterilized in a steam atmosphere as described above is subsequently sealed in a steam atmosphere. This makes it possible to prevent air from being present in the container containing the pasteurized food, and to prevent deterioration in quality due to oxidation or the like during storage.
Moreover, the possibility of bacterial contamination in the container sealing portion can be reliably eliminated. Furthermore, since the above sealing treatment is performed in the heat sterilization process, that is, in a steam atmosphere, there is no need to install a sealing chamber separately from the sterilization chamber, and a control mechanism between the chambers is not required, so that the equipment can be reduced in size and simplified. And the processing efficiency can be improved.

In the present invention, when the container is sealed, it is desirable to replace the water vapor in the container head space with an inert gas such as nitrogen gas. In particular, when the container is a molded container, it is effective in that deformation of the container can be prevented. The replacement between the water vapor and the inert gas may be performed by, for example, a method of blowing the inert gas from a supply nozzle of the inert gas toward a head space portion of the container. At this time, the temperature of the inert gas supplied to the head space portion of the container is preferably in the range of about 0 ° C. to about 50 ° C., and the blowing speed of the inert gas from the supply nozzle is 1 m / It is preferably within a range from min to 600 m / min, preferably from 3 m / min to 60 m / min. By applying such conditions, the inert gas diffusion range is minimized, and the inert gas is reliably supplied to the headspace portion of the container without destroying the water vapor environment other than the inert gas filling portion. be able to.

In the present invention, the lid for sealing the container is
Use a pre-sterilized one. Such a sterilization process
For example, drugs such as steam, hot water, hydrogen peroxide, peracetic acid,
What is necessary is just to perform using ultraviolet rays. The lid is not particularly limited, but a sheet lid, a molded lid, or the like can be used.

According to the present invention, the pasteurized food obtained after the container is hermetically sealed is quickly taken out of a steam atmosphere, subjected to a cooling treatment, and stored in a temperature range of 20 ° C. to −5 ° C. In addition, in the solid-liquid mixed food in which the sterilized liquid food is mixed with the solid food immediately before the sealing treatment, the solid food and the liquid food are treated by keeping the temperature at, for example, 70 ° C. for about 10 minutes before the cooling treatment. Can be fully blended.

The present invention provides the following
An excellent quality pasteurized food can be produced efficiently. In addition, in the present invention, the pasteurized food can be produced according to the following production modes, depending on the type of the product, the raw materials used, and the like. (1) Fill a solid food into an open-top retainer, pasteurize, transfer to a container for sterilized products, and seal the product container to produce a solid food in a container. (2) Fill the solid food into an open-top retainer, pasteurize, transfer to a sterilized product container, add the sterilized liquid food, and seal the product container to produce a solid-liquid mixed food in the container. I do. (3) If necessary, the solid food is stored in a net container or the like and subjected to heating and dew condensation removal treatment. Then, the solid food is filled in a product container, pasteurized and sealed to produce a solid food in a container. . (4) If necessary, the solid food is stored in a net container or the like and subjected to heating and dew-condensation treatment. Then, the solid food is filled in a product container, an unsterilized liquid food is added thereto, and pasteurized after pasteurization. To produce a solid-liquid mixed food in a container. (5) If necessary, after storing the solid food in a net container or the like and performing heating and dew condensation treatment, fill the solid food into a product container, pasteurize, add a sterilized liquid food, and add the product. The container is sealed to produce a solid-liquid mixed food in the container. (6) The liquid food is filled in a product container, pasteurized, and the product container is sealed to produce a liquid food in a container. (7) The liquid food is filled in a product container, pasteurized, and then sterilized solid food is added. The product container is sealed to produce a solid-liquid mixed food in the container. Next, the present invention will be described in more detail according to Example 1 based on the above-described production mode (2).

[0027]

EXAMPLE 1 A method for producing a pork juice product for chilled is shown below according to the production flow of FIG. (1) Pretreatment of ingredients (preliminary heating treatment) Each ingredient is subjected to pretreatment (cooking) in accordance with each ingredient so that necessary cooking can be completed without excess or deficiency by subsequent sterilization. a. 21 parts by weight of ginkgo radish and 18 parts by weight of carrot, 3 mm in thickness, and 5 mm in thickness, sliced taro 2
6 parts by weight were boiled at 100 ° C. for 5 minutes. b. 9 parts by weight of the burdock burdock was boiled at 100 ° C. for 20 minutes. c. 3 parts by weight of shiitake were boiled at 100 ° C. for 5 minutes. d. Pork 24 cut to 30 mm x 30 mm x 2 mm
The parts by weight were boiled at 100 ° C. for 20 minutes. e. 14 parts by weight of konjac cut to 5 mm × 20 mm × 3 mm and 5 parts by weight of fried oil cut to 5 mm × 20 mm × 8 mm were prepared. (Only cut processing)

(2) Filling of Ingredients Various ingredients which have been subjected to the above-mentioned pre-treatment in a cylindrical top-open stainless steel retainer having a diameter of 80 mm and a height of 150 mm having holes of 30 mm in diameter on the bottom and side surfaces. Fill. (3) Sterilization of ingredients (open sterilization) The ingredients stored in the retainer are placed in a steam atmosphere (10
(0 ° C) for 10 minutes to sterilize and final cook such ingredients.

(4) Sterilization of product container A polypropylene product tray-shaped product container (inner size 120 mm x 90 mm x 45 mm) with a flange width of 10 mm was placed in a container.
Spray with 5% hydrogen peroxide solution, blow hot air at 160 ° C, dry and sterilize. (5) Transfer of sterilized / cooked ingredients to product containers (ingredient transfer) In a steam atmosphere, a product in which a retainer containing sterilized / cooked ingredients is inverted and subjected to the above-described sterilization treatment Transfer to a container.

(6) Sterilization / cooking of the juice (cooking the juice,
Sterile stock) Separately prepared pork juice is cooked in a kettle at 100 ° C. for 10 minutes, and this is stocked in a sterile tank under a nitrogen gas environment. (7) Filling Juice In a steam atmosphere, 180 parts by weight of swine juice stored in a sterile tank is filled into a product container containing sterilized and cooked ingredients.

(8) Replacement of Nitrogen Gas Under a steam atmosphere, nitrogen gas at 5 ° C. is blown into the head space of the product container containing the pork juice to replace the steam in the head space with the nitrogen gas. (9) Sterilization of lid material A mountain-shaped lid material (inner size 120 mm x 90 mm x 10 mm) having a flange of 10 mm width made of polypropylene is sterilized under the same conditions as in container sterilization.

(10) Sealing the product container (seal under steam) Immediately after the replacement of the nitrogen gas in a steam atmosphere, the product container is covered with the sterilized lid material, and the flange portion is heat-sealed to make chilled pork juice. Get the product. (11) Insulation Heat treatment is performed at 70 ° C. for 10 minutes so that the ingredients and the juice are sufficiently mixed. (12) Cooling of the product The obtained product is taken out of a steam atmosphere, and the temperature is 5 ° C and 6 ° C.
It was subjected to a cooling treatment for 0 minutes and stored in a 5 ° C atmosphere.

The swine juice product obtained in the above example was
After storage at 30 ° C for 30 days, the container was opened and heated in a microwave oven. This was organoleptically evaluated for flavor, texture, and appearance. Flavor: The stuffy smell felt when sealed and sterilized was not felt at all, and the miso aroma and richness of the juice were sufficiently felt as in the freshly prepared dish. Texture: There was no crunchy material that melted too much heat, so I was able to fully feel the uniform texture of the stewed vegetables. Appearance: There was no deformation or browning of the ingredients, and the color tone and cut shape of each ingredient were sufficiently maintained.

[0034]

Embodiment 2 Next, the method of the present invention based on the above-mentioned manufacturing mode (4) will be described with reference to a manufacturing apparatus 10 (FIG. 2). Using the cutting device 12, the ingredients are each cut to an arbitrary size, and each is cooked by the cooking pot 14 under predetermined conditions. Next, each component is weighed by a predetermined amount by the combination weighing device 16 so as to conform to the amount to be accommodated in the product container, and a predetermined distance is provided to the net conveyor 18 installed below the combination weighing device 16. Is filled in the net container 20 fixedly installed in the container.

Most of the net conveyor 18 except for the starting end is installed in the first steam tank 22, and in this first steam tank 22, the temperature of the ingredients is heated until the temperature reaches a substantially sterilizing temperature. Condensation water generated in the course of the temperature rise flows down from the net container 20 to the receiving tray 24, and becomes the first steam tank 2
2 is discharged outside. At the end of the net conveyor 18 the hopper 3 placed below the end by the reversal action of the net container 20 is heated and heated.
0, and is filled in the product containers 26 that are supplied and transported at predetermined intervals to the product container transport conveyor 28 installed below the hopper 30. The product container conveyor 28 is installed in a second steam tank 34, and the second steam tank 34 is connected to the first steam tank 22.

Next, the liquid food cooked by the cooking pot 36 as required is filled into the product container 26 containing the ingredients from the liquid food filling section 32. And the product container 26
Ingredients and liquid food stored in the second steam tank 34
Inside, a final cooking process and a pasteurization process are performed. In the second steam tank 34, near the end of the product container transport conveyor 28, a product container sealing device 46 is provided.
Is installed. Further, a sheet-like lid member 44 is supplied to the sealing device 46, and the lid member 44 is
4 is sterilized by steam. Then, the product container 26 is covered at its upper open portion with the lid member 44, and is sealed by the sealing device 46. An inert gas filling nozzle such as nitrogen gas may be provided upstream of the sealing device 46 to replace the water vapor in the head space of the product container 26 with the inert gas. The rotation speed of the product container conveyor 28 may be appropriately set so that the solid food and the liquid food are sterilized and cooked in a predetermined manner.

The product 48, which has been subjected to the sealing process, is cooled to a predetermined product temperature by a cooling device 50 connected to the end of the product container conveyor 28, and is cooled to 20 ° C. to -5 ° C.
Stored in a temperature range of ° C.

[0038]

Embodiment 3 Next, the method of the present invention based on the above manufacturing mode (5) will be described with reference to a manufacturing apparatus 100 (FIG. 3). Using the cutting device 120, the ingredients are each cut to an arbitrary size, and each is cooked by the cooking pot 140 under predetermined conditions. Next, each component is weighed by a predetermined amount by the combination weighing device 160 so as to conform to the amount to be accommodated in the product container, and a predetermined distance is provided to the net conveyor 180 installed below the combination weighing device 160. Is filled in the net container 200 fixedly installed in the container.

The central portion of the net conveyor 180 except for the start end and the end is installed in the first steam tank 220,
In the first steam tank 220, the temperature of the ingredients is heated until the temperature becomes approximately sterilization temperature. Condensation water generated in the process of increasing the temperature of the ingredients flows down from the net container 200 to the receiving tray 240, and is discharged outside the first steam tank 220. Is discharged. The material subjected to the heating treatment is placed in the net container 200 at the end of the net conveyor 180 located outside the steam first tank 220.
The product container 260 is received by the hopper 300 installed below the terminal portion by the reversal action of the above, and further filled into the product container 260 supplied and transported at predetermined intervals to the product container transport conveyor 280 installed below the hopper 300. You. The ingredients filled in the product container 260 are steam second
In the tank 340, a final cooking process and a pasteurization process are performed. In addition, the product container conveyor 280 described above.
Is installed in the second steam tank 340 except for its start end. Therefore, the transfer of ingredients from the net container 200 to the product container 260 is performed under a normal food manufacturing environment.

On the other hand, the liquid food cooked in the cooking pot 360 and, if necessary, sterilized by high temperature and short time (UHT sterilization) by the sterilizer 380 is temporarily stored in the aseptic tank 400. Then, the sterilized liquid food is filled in the product container 260 including the ingredients at the end point of the final cooking and pasteurization of the ingredients, that is, near the end of the product container conveyor 280. Thereafter, the product container 260 is covered with the sheet-shaped lid member 440 at the upper open portion thereof, and is sealed by the sealing device 460. The sealing device 460 is provided within the second steam tank 340.
It is installed downstream of the filling part 320 of the sterilized liquid food.
The lid 440 is sterilized by steam in the second steam tank 340. In addition, an inert gas filling nozzle such as nitrogen gas is installed between the filling section 320 of the sterilized liquid food and the sealing device 460, and the product container 260 is provided.
May be replaced with the above-mentioned inert gas. The rotation speed of the product container conveyor 280 may be appropriately set so that the solid food is subjected to predetermined sterilization and cooking.

The product 480 after the sealing process is completed,
The product is cooled to a predetermined product temperature by a cooling device 500 provided continuously at the end of the product container transport conveyor 280, and is cooled to 20 ° C.
Stored in a temperature range of ~ -5 ° C.

Apparatuses 10, 100 based on the method of the invention described above.
According to the method, no air is present in the product, and it is possible to prevent deterioration in quality due to oxidation or the like during storage. Also,
It is possible to reliably eliminate the possibility of bacterial contamination in the container sealing portion. Furthermore, since the sealing treatment is performed in the heat sterilization tank, there is no need to install a sealing chamber separately from the sterilization chamber, and a control mechanism between the chambers is not required.
In addition, the processing efficiency can be improved.

[0043]

According to the present invention, there is almost no loss of the flavor, texture, appearance, nutrients, etc. of the food due to heating, and it is contained in a container which is sufficiently satisfactory in quality equivalent to that cooked at home. A pasteurized food can be obtained. According to the present invention, such pasteurized food can be produced more efficiently.

[0044]

[Brief description of the drawings]

FIG. 1 is a flowchart showing a manufacturing process of the present invention.

FIG. 2 is a schematic diagram showing an apparatus for performing the manufacturing method of the present invention.

FIG. 3 is a schematic view showing another apparatus for carrying out the manufacturing method of the present invention.

[Explanation of symbols]

 10, 100 Manufacturing device 12, 120 Cutting device 14, 140 Cooking pot 16, 160 Combination measuring device 18, 180 Net conveyor 20, 200 Net container 22, 220 Steam first tank 24, 240 Receiving tray 26, 260 Product container 28, 280 Container transport conveyor for product 30, 300 Hopper 32, 320 Liquid food filling unit 34, 340 Second steam tank 36, 360 Cooking pot 380 Sterilizer 400 Sterile tank 44, 440 Cover material 46, 460 Sealing device 48, 480 Product 50 , 500 cooling system

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 3/00-3/24

Claims (10)

(57) [Claims] 1. A method for producing a pasteurized food in a container, in which a solid food is filled in a container, pasteurized in an open state of the container, mixed with a sterilized liquid food if necessary, and then sealed. A method for producing pasteurized food in a container, wherein all steps from the pasteurization to the sealing of the container are performed in a steam atmosphere. 2. Filling the solid food into an open-top retainer, subjecting it to pasteurization treatment, transferring the sterilized solid food to a separately sterilized container, mixing a sterilized liquid food if necessary, A method for producing a pasteurized food in a container for sealing a container, wherein all of the steps from the pasteurization to the sealing of the container are performed in a steam atmosphere. 3. A method for producing pasteurized food in a container, wherein the liquid food is filled in a container, pasteurized in an open state of the container, mixed with a sterilized solid food if necessary, and then sealed. A method for producing pasteurized food in a container, wherein all steps from the pasteurization to the sealing of the container are performed in a steam atmosphere. 4. A method for producing a pasteurized food in a container, wherein the solid-liquid mixed food is filled in a container, subjected to pasteurization in an open state of the container, and then sealed. A method for producing a pasteurized food in a container, wherein all the steps leading to sealing are performed in a steam atmosphere. 5. The production of a pasteurized food in a container according to claim 1, wherein the pasteurization treatment also serves as a heating and cooking treatment of a solid food and / or a liquid food. Method. 6. The method for producing pasteurized food in a container according to claim 5, wherein, in the pasteurization treatment, the time required for sterilization is equal to or shorter than the time required for cooking. 7. The method for producing pasteurized food in a container according to claim 1, wherein the solid food is preheated. 8. The pasteurization treatment according to claim 1, wherein F90 is 2 minutes or more.
Item 14. The method for producing a pasteurized food in a container according to item 6. 9. The pasteurization treatment is performed when F100 is 1 minute to 30 minutes.
The method for producing pasteurized food in a container according to claim 8, wherein 10. The solid food to be filled in a container is heated until the temperature of the solid food is substantially sterilized, and dew water generated in the process of raising the temperature of the product is removed. The method for producing a pasteurized food in a container according to claim 1 or 4, characterized in that: