| 摘要 |
PROBLEM TO BE SOLVED: To provide an improved method for producing a packed food, by which the packed food can be produced without causing the breakage of solid tissues, water bumping accompanied by breakage, the scattering of fats or fatty oils, and the deterioration of texture, while efficiently performing the cooling of the packed food, after the sterilization of the food is finished. SOLUTION: This method for producing the packed food is characterized by comprising (a) a process for charging the food in a container, (b) a process for receiving the container charged with the food in a sterilization chamber, (c) a process for degasifying the sterilization chamber, (d) a process for introducing high temperature / high pressure steam into the sterilization chamber and then keeping the state for a prescribed time to sterilize the food and the container, (e) a process for starting the discharge of the steam from the sterilization chamber, simultaneously starting the introduction of a gas into the sterilization chamber, measuring either of the temperature of an atmosphere and the temperature of the food in the sterilization chamber, adjusting the pressure of the atmosphere so that the pressure of the atmosphere will be higher only by 0.01 to 0.1 MPa than a saturated vapor pressure, simultaneously introducing the gas into the sterilization chamber, and then cooling the food in the sterilization chamber to≤50°C, and (f) a process for taking out the container from the sterilization chamber and then sealing the container with a lid. COPYRIGHT: (C)2006,JPO&NCIPI
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