TWI702915B - Food sterilization apparatus - Google Patents

Abstract

A food sterilization apparatus which has an opening and closing mechanism having a simple configuration is provided. According to the present disclosure, there is provided a food sterilization apparatus in which a sterilization chamber that sterilizes food inside with steam is provided, the apparatus including: a depressurization unit that depressurizes the sterilization chamber; a steam supply unit that supplies steam to the sterilization chamber; an opening and closing mechanism that is provided in an opening part formed on at least one wall of the sterilization chamber to open or seal the sterilization chamber; a first packing that is disposed between an outer wall surface of the wall and the opening and closing mechanism to surround the opening part; and a second packing that is disposed between an inner wall surface of the wall and the opening and closing mechanism to surround the opening part, in which the opening and closing mechanism has an outer door that moves rotationally in conjunction with rotation of a first gear wheel, and an inner door that moves rotationally in conjunction with rotation of a second gear wheel engaged with the first gear wheel, and in which the outer door and the inner door move rotationally with the wall sandwiched therebetween, the outer door is pressed against the outer wall surface through the first packing, the inner door is pressed against the inner wall surface through the second packing, and therefore the opening part is sealed.

Description

Food sterilization device

The present invention relates to a food sterilization device, which uses steam to heat and sterilize food.

In the past, a food sterilization device that heat-sterilizes food such as rice using steam has been known. For example, in the food sterilization device described in Patent Document 1, the steam flashing is repeated 6 to 10 times in which steam is introduced into the sterilization chamber for 5 to 10 seconds with a steam pressure of 3 kg/cm to 3.5 kg/cm By processing, the rice filled in the container placed in the sterilization chamber is heat sterilized.

In addition, Patent Document 2 discloses a food sterilization device provided with an opening and closing mechanism that uses pressure from the inside caused by steam supplied to the sterilization chamber to press the lid against the opening of the sterilization chamber and By making them close together, it prevents steam leakage during heat sterilization.

Furthermore, there is a food sterilization device described in Patent Document 3 as an apparatus for performing heat sterilization using steam more efficiently. In the food sterilization device, the sterilization chamber is temporarily adjusted to a negative pressure and then steam is fed, so that the rice placed in the container of the sterilization chamber is uniformly heat sterilized in a short time without deviation.

[Prior Art Literature] [Patent Literature] [Patent Document 1] Japanese Patent No. 2838198 [Patent Document 2] Japanese Patent No. 4763393 [Patent Document 3] Japanese Patent Laid-Open No. 08-256709

[The problem to be solved by the invention] Here, in order to further enhance the effect of the food sterilization device described in Patent Document 3, it is necessary to prevent air from being sucked from the outside during decompression, and to prevent steam from leaking from the inside during pressurization.

However, for example, when the opening and closing mechanism described in Patent Document 2 is applied to the food sterilization device described in Patent Document 3, although the steam can be prevented from leaking from the inside when pressurized, it may become trapped between the lid and the opening when decompressed. A gap is created between, and air is sucked from the outside.

Therefore, there is a need for a food sterilization device that includes an opening and closing mechanism capable of coping with both the pressure and pressure of the sterilization chamber.

The present invention is made in view of the above circumstances, and its object is to provide a food sterilization device that has an opening and closing mechanism of a simple structure that can prevent air from being sucked into the sterilization chamber from the outside during decompression, and is pressurized Prevent steam leakage from the sterilization chamber to the outside.

[Technical means to solve the problem] The food sterilization device of the first invention is provided with a sterilization chamber that uses steam to sterilize the food inside, and includes: a decompression component to decompress the sterilization chamber; a steam supply component to supply steam to the sterilization chamber; an opening and closing mechanism, provided In an opening formed in at least one wall of the sterilization chamber, the sterilization chamber is opened or closed; a first gasket is disposed on the outer wall surface of the wall and the opening and closing mechanism in a manner to surround the opening Between; and a second gasket, arranged between the inner wall surface of the wall and the opening and closing mechanism to surround the opening. The opening and closing mechanism has: an outer door that rotates in conjunction with the rotation of a first gear; and an inner door that rotates in conjunction with the rotation of a second gear engaged with the first gear. The outer door and the inner The door rotates across the wall, the outer door is pressed against the outer wall surface via the first gasket, and the inner door is pressed against the inner wall surface via the second gasket, thereby The opening is airtight.

In the present invention, the outer door is pressed against the outer wall surface of the sterilization chamber during decompression. Thereby, it is possible to rotate the first gear that is linked to the rotation of the outer door and the second gear that is engaged with the first gear, to rotate the inner door that is linked to the rotation of the second gear to press the inner door against the sterilization chamber. Inner wall. In addition, the inner door is pressed against the inner wall surface of the sterilization chamber during pressurization. Thereby, it is possible to rotate the second gear that is linked to the rotation of the inner door and the first gear that is engaged with the second gear to rotate the outer door that is linked to the rotation of the first gear to press the outer door against the sterilization chamber. Outer wall. According to the above, it is possible to use the force applied when the sterilization chamber is decompressed and depressurized, and the opening can be double-sealed from both sides of the inner and outer sides in both the decompression and the pressurization. Therefore, according to the present invention, it is possible to use a simple structure to prevent air from being sucked into the sterilization chamber from the outside during pressure reduction, and to prevent steam from leaking from the sterilization chamber to the outside during pressurization.

In the food sterilization device of the second invention, in the first invention, the pressure-reducing member is: the opening part sandwiched and closed between the outer door and the inner door and the sterilization chamber Vacuum device for vacuuming the space.

In the present invention, the space of the opening is depressurized to vacuum or vacuum in the same way as the sterilization chamber while the sterilization chamber is evacuated until the outer door and the inner door are firmly pressed against the first gasket and the second gasket. nearby. By evacuating the space, it is possible to prevent the heat of the sterilization chamber from escaping to the outside when steam is fed. Thereby, it is possible to prevent the temperature of the sterilization chamber from falling during heat sterilization, and heat sterilize the food in the sterilization chamber more reliably. Furthermore, the adhesion of the outer door and the inner door to the wall surface can be made stronger, and the inflow of air during decompression and the outflow of steam during pressurization can be prevented more reliably.

Hereinafter, embodiments of the present invention will be described using drawings. The characteristic items shown in the embodiments shown below can be combined with each other. Moreover, regarding each characteristic item, the invention is established independently.

1. Manufacturing process of aseptic packaged rice R Fig. 1 shows the structure of a food sterilization device 1 according to an embodiment of the present invention. The food sterilization device 1 can be used in the process of manufacturing the aseptic packaged rice R shown in Fig. 2 (here, for convenience, it is set to include rice r, container C, etc., and is not limited to the manufacturing process must be completed but defined in a conceptual form) . Specifically, it can be used in the steam sterilization process (step S2) in a series of manufacturing processes (refer to FIG. 3) of aseptically packaged rice R. In Section 1, before the description of the device, a series of manufacturing processes of the aseptic packaged rice R are briefly described in accordance with the steps of the flowchart shown in FIG. 3.

[Start] (Step S1) In the oxygen-impermeable container C, rice r is filled quantitatively. In more detail, the rice r (refined white rice) refined by the rice polishing machine is stored in the storage room in advance, the rice is washed and immersed to adjust the moisture content to about 10% to 30%, and then the container C is filled with a portion for one person. (For example, 50g～300g).

(Step S2) The container C filled with a fixed amount of rice r is put into the sterilization chamber 2 of the food sterilization device 1. Then, the sterilization chamber 2 is hermetically sealed using the characteristic opening and closing structure of the food sterilization device 1 (described in detail in Section 2), and the air in the sterilization chamber 2 is discharged outward to reduce the pressure in the sterilization chamber 2. Then, by supplying steam into the sterilization chamber 2, the container C and the rice r in the container C are sterilized simultaneously. By reducing the pressure in advance, the steam is completely spread to the corners in the food storage part Ca, and the whole is sterilized uniformly without deviation, and not only the general living bacteria but also the heat-resistant living bacteria are substantially killed. At the same time, the rice r in the food storage portion Ca is heated to slightly promote gelatinization, so that subsequent rice cooking can be performed efficiently in a short time.

(Step S3) A fixed amount of cooking water (water or hot water) is poured into the food storage portion Ca of the container C. The cooking water can be pre-sterilized water, and can be pre-adjusted to a predetermined pH value. In addition, when manufacturing packaged products such as mixed rice or red bean rice, the necessary seasoning liquid, coloring liquid, food materials, etc. are added in this process or in other processes added before and after it. Then, put in a steam rice cooker (not shown) to steam rice.

(Step S4) After the steam cooking is completed, the container C containing the cooked rice r is sequentially put into a sealing device (not shown), and a lid material C1 that has been sterilized by ultraviolet (Ultraviolet, UV) is covered on the container C and sealed. Next, steaming is performed for a predetermined period of time to achieve homogenization of the moisture content of the upper and lower portions after cooking, and promote gelatinization. If the sealed container C is reversed up and down before the steaming process, it is effective for promoting the equalization of the upper and lower moisture content.

(Step S5) Finally, the required aseptic packaging is manufactured through post-processing required for productization, such as cooling by cooling water, printing such as the manufacturing date or shelf life, pinhole inspection, and weight check. Rice R.

[End] For the aseptic packaged rice R manufactured in this way, during a series of treatment processes, the treatment area that may be in contact with the outside air is blocked from the outside air by a clean booth, and the oxygen impermeability is used. The container C and the lid material Cl block the contents (mr) from the outside air to prevent secondary pollution, thereby maintaining a substantially sterile state, even at room temperature for a long period of time (6 months to 1 year or longer) save. Therefore, consumers can easily enjoy cooked rice with the same taste and texture as freshly cooked rice by heating it in a microwave oven for about 1 to 3 minutes after purchasing it. Moreover, for sales stores such as convenience stores, there will be no loss of discard due to excessive purchases or loss of sales opportunities due to insufficient purchases, and a great cost advantage can be obtained.

2. Food sterilization device 1 In Section 2, the food sterilization device 1 of the present embodiment will be described with reference to FIGS. 1 and 4 to 9.

2.1 Suction and discharge system of sterilization room 2 3～6 The food sterilization device 1 includes a sterilization chamber 2 in the approximate center of the device. The sterilization chamber 2 includes a steam supply port 3 and an air suction port 4. In addition, for convenience of description, the left side of FIG. 1 is defined as the front, and the right side is defined as the rear.

The suction port 4 provided in the sterilization chamber 2 is connected to the vacuum device 5 (an example of the “decompression member” in the scope of the patent application) via a pipe 5p. The vacuum device 5 is configured to allow the pressure in the sterilization chamber 2 to be reduced to a substantially vacuum state at the maximum by sucking and exhausting air or steam filled in the sealed sterilization chamber 2. It should be noted in this embodiment that the pressure reduction performed by the vacuum device 5 via the suction port 4 is performed before the steam supply by the steam supply device 6 via the steam supply port 3. Particularly, in the pressure reduction performed before the steam is supplied, it is preferable to evacuate to a substantially vacuum. In addition, the characteristic opening and closing structure for sealing the sterilization chamber 2 of the food sterilization device 1 will be described in detail in section 2.2.

The steam supply port 3 provided in the sterilization chamber 2 is connected to the steam supply device 6 (an example of the “steam supply member” in the scope of patent application) via a pipe 6p. The steam supply device 6 is configured to supply steam to the sealed sterilization chamber 2.

In addition, the food sterilization device 1 can arbitrarily set the temperature, pressure, supply frequency, supply time, etc. of the steam from the steam supply device 6. Here, the number of times of steam supply will be supplemented. In the primary process, steam is supplied from the steam supply device 6 to the sterilization chamber 2 via the pipe 6p. The sterilization chamber 2 becomes a high-pressure state. However, after a predetermined time has elapsed, the steam in the sterilization chamber 2 is exhausted and the sterilization chamber 2 Return to normal pressure inside. The number of these processes is the number of times provided.

However, the Japanese Ministry of Health, Labour and Welfare stipulates that foods with a pH value of more than 5.5 and a water activity of more than 0.94 should be retorted and sterilized with regard to the standards for retort and sterilized foods. The use of foods with an F value of 4 or more or equivalent to the center of the food Method to sterilize.

Due to such regulations, it is necessary to perform sterilization until the center of the food meets the conditions (standards). As described above, in this embodiment, it should be noted that the pressure reduction by the vacuum device 5 through the suction port 4 is performed before the steam supply by the steam supply device 6 through the steam supply port 3. As a result, compared with the case where steam is supplied without reducing pressure, the advantageous effect is exerted that the steam completely spreads to the corners in the food storage portion Ca, and the sterilization treatment is uniformly performed on the whole without deviation. In other words, it is possible to perform sterilization that reliably meets the above-mentioned conditions prescribed by the Ministry of Health, Labour and Welfare of Japan. Moreover, the number of times of provision based on setting an appropriate F value is, for example, 2 times to 10 times, preferably 3 times to 6 times, more preferably 4 times or 5 times, and specifically, for example, 2 times, 3 times, 4 times, 5 times, 6 times, 7 times, 8 times, 9 times, and 10 times may be in the range between any two of the numerical values exemplified here.

Moreover, when a single steam supply has a predetermined F value, if the steam is supplied after decompression in advance as described above, compared with the case of supplying steam without decompression, it is possible to reduce the total number of supply times and implement satisfaction. Sterilize as described above. In addition, the rate of the number of times that can be reduced is, for example, about 1% to 20%.

The pre-manufactured aseptic packaged rice R put into the sterilization chamber 2 is held in plural by a predetermined retainer 7. In an actual mass production site, the holders 7 holding the sterile packaged rice R are continuously put in and replaced in batches one by one, and step S2 described in Section 1 is continuously performed (refer to FIG. 3). For example, it is preferable that the holder 7 is slid in the X direction (direction from the rear to the front) in FIG. 1 and replaced (the next holder 7 is continuously inserted). The aseptic packaged rice R before manufacture held by one holder 7 is six aseptic packaged rice R1 to R6 in FIG. 1, but it is only an example and is not limited thereto. For example, 3 to 20, specifically 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 , 16, 17, 18, 19, 20 may be in the range between any two of the numerical values exemplified here.

2.2 Opening and closing structure with features related to airtightness 4 and 5 show partial cross-sectional views (when closed and when open) of the opening and closing structure showing the characteristics of the front of the food sterilization device 1. However, it should be noted that the gear 83o and the gear 83i shown in FIG. 1 are deliberately overlapped and displayed in cross-sections to help understanding. In the food sterilization device 1, an opening 81 and an opening 91 are formed in the front wall 8 and the rear wall 9 of the sterilization chamber 2, respectively. In addition, an outer door 82o and an inner door 82i are provided before and after the opening 81, and an outer door 92o and an inner door 92i are provided before and after the opening 91. The outer door 82o and the inner door 82i are arranged to face each other through the opening 81, and are configured to be in a closed state from the outer door 82o and the inner door 82i (refer to FIG. 4), and the outer door 82o can be opened to the front, and the inner door 82i Can be opened to the rear (refer to Figure 5). These situations are described in further detail below.

The outer door 82o rotates in conjunction with the rotation of the gear 83o, and rotates around an axis (the axis in the depth direction of the paper in FIG. 1) parallel to the outer wall surface 8o of the wall 8 (refer to FIGS. 5 and 6). The inner door 82i rotates in conjunction with the rotation of the gear 83i, and rotates around an axis (the axis in the depth direction of the paper surface in FIG. 1) parallel to the inner wall surface 8i of the wall 8 (refer to FIGS. 5 and 6). Here, as shown in FIGS. 1 and 4 to 6, the gear 83o and the gear 83i are configured to be engaged with each other to interlock and rotate in opposite directions. Moreover, as shown in FIG. 1, the gear 83i is attached to the tip of the arm 84b connected to the arm 84a via a hinge 84h, and the arm 84a is configured to move in the Z direction (vertical direction) of FIG. 1 using a pressure pump such as hydraulic pressure. Can exercise. When the arm 84a is displaced upward, the gear 83i attached to the arm 84b rotates counterclockwise, and the gear 83o engaged with the gear 83i rotates clockwise. Along with this, the inner door 82i and the outer door 82o in the closed state transition to the open state. Conversely, when the arm 84a is displaced downward, the gear 83i attached to the arm 84b rotates clockwise, and the gear 83o engaged with the gear 83i rotates counterclockwise. Along with this, the inner door 82i and the outer door 82o in the open state transition to the closed state. The above structural elements are collectively referred to as an opening and closing mechanism 85.

Furthermore, as shown in FIGS. 4 to 6, the outer wall surface 8 o of the wall 8 is provided with a gasket 86 o (an example of the “first gasket” in the scope of patent application) formed to surround the opening 81. Moreover, the inner wall surface 8i of the wall 8 is provided with a gasket 86i (an example of the “second gasket” in the scope of the patent application) formed to surround the opening 81. In other words, a gasket 86о is arranged between the outer wall surface 8o of the wall 8 and the opening and closing mechanism 85 to surround the opening 81, and a gasket 86о is arranged between the inner wall surface 8i of the wall 8 and the opening and closing mechanism 85 to surround the opening 81. Liner 86i. In the closed state of the outer door 82o and the inner door 82i, the gasket 86o and the gasket 86i are in close contact with the outer door 82o and the inner door 82i, respectively, so that the airtightness of the sterilization chamber 2 can be further improved.

FIGS. 7 and 8 show partial cross-sectional views (at the time of closing and at the time of opening) showing the characteristic opening and closing structure of the rear of the food sterilization device 1. However, it should be noted that the gear 93o and the gear 93i shown in FIG. 1 are deliberately overlapped and displayed in cross-sections to help understanding. The outer door 92o and the inner door 92i are arranged to face each other with the opening 91 interposed therebetween, and are configured from the closed state of the outer door 92o and the inner door 92i (refer to FIG. 1), and the outer door 92o can be opened to the rear and the inner The door 92i can be opened to the front. These situations are described in further detail below.

The outer door 92o rotates in conjunction with the rotation of the gear 93o and rotates around an axis (the axis in the depth direction of the paper in FIG. 1) parallel to the outer wall surface 9o of the wall 9 (see FIGS. 8 and 9). The inner door 92i rotates in conjunction with the rotation of the gear 93i and rotates around an axis (the axis in the depth direction of the paper in FIG. 1) parallel to the inner wall surface 9i of the wall 9 (see FIGS. 7 and 8). Here, as shown in FIGS. 1 and 7-9, the gear 93o and the gear 93i (an example of the "first gear and the second gear" in the scope of the patent application) are configured to engage and interlock with each other, and are opposite to each other Spin. Moreover, as shown in FIG. 1, the gear 93i is attached to the tip of an arm 94b connected to an arm 94a via a hinge 94h. The arm 94a is configured to move in the Z direction (up and down direction) of FIG. 1 using a pressure pump such as hydraulic pressure. Can exercise. When the arm 94a is displaced upward, the gear 93i attached to the arm 94b rotates counterclockwise, and the gear 93o engaged with the gear 93i rotates clockwise. Along with this, the inner door 92i and the outer door 92o in the closed state transition to the open state. Conversely, when the arm 94a is displaced downward, the gear 93i attached to the arm 94b rotates clockwise, and the gear 93o engaged with the gear 93i rotates counterclockwise. Along with this, the inner door 92i and the outer door 92o in the open state transition to the closed state. The above structural elements are collectively referred to as an opening and closing mechanism 95.

Furthermore, as shown in FIGS. 7-9, the outer wall surface 9o of the wall 9 is provided with the gasket 96o (an example of the "first gasket" in the scope of patent application) formed to surround the opening 91. In addition, on the inner wall surface 9i of the wall 9, a gasket 96i (an example of the “second gasket” in the scope of patent application) formed to surround the opening 91 is provided. In other words, the gasket 96о is arranged between the outer wall surface 9o of the wall 9 and the opening and closing mechanism 95 so as to surround the opening 91, and is arranged between the inner wall surface 9i of the wall 9 and the opening and closing mechanism 95 so as to surround the opening 91 There is a pad 96i. In the closed state of the outer door 92o and the inner door 92i, the gasket 96o and the gasket 96i are in close contact with the outer door 92o and the inner door 92i, respectively, so that the airtightness of the sterilization chamber 2 can be further improved.

Next, regarding the food sterilization device 1 with the above-mentioned feature opening and closing structure, it is also necessary to pay attention to the use of the suction and discharge system 3 when the outer door 82o, the outer door 92o, the inner door 82i, and the inner door 92i are closed. The following functions and effects are exhibited when the pressure is increased or decreased from -6.

First, the outer door 82o and the outer door 92o are pressed against the outer wall surface 8o and the outer wall surface 9o of the sterilization chamber 2 at the time of decompression. Thereby, it is possible to rotate the gear 83o and the gear 93o that are interlocked with the rotation of the outer door 82o and the outer door 92o, and the gear 83i and the gear 93i that are engaged with the gear 83o and the gear 93o. The inner door 82i and the inner door 92i rotate, and the inner door 82i and the inner door 92i are pressed against the inner wall surface 8i and the inner wall surface 9i of the sterilization chamber 2.

On the other hand, the inner door 82i and the inner door 92i are pressed against the inner wall surface 8i and the inner wall surface 9i of the sterilization chamber 2 during pressurization. As a result, it is possible to rotate the gear 83i and the gear 93i that are interlocked with the rotation of the inner door 82i and the inner door 92i, and the gear 83o and the gear 93o that are engaged with the gear 83i and the gear 93i. The outer door 82o and the outer door 92o rotate, and the outer door 82o and the outer door 92o are pressed against the outer wall surface 8o and the outer wall surface 9o of the sterilization chamber 2.

Based on the above, the force applied when the sterilization chamber 2 is decompressed and depressurized can be used to double seal the opening 81 and the opening 91 from both sides of the inner and outer sides in both the decompression and the pressurization. In other words, it is possible to use a simple structure to prevent air from being sucked into the sterilization chamber 2 from the outside during decompression, and to prevent steam from leaking from the sterilization chamber 2 to the outside during pressurization.

Moreover, when the external door 82o, the external door 92o, the internal door 82i, and the internal door 92i are closed and the vacuum device 5 is used to perform decompression, the sterilization chamber 2 is sandwiched and closed by the external door 82o and the internal door 82i. The space of the opening 81 is also gradually reduced in pressure. Similarly, the space between the sterilization chamber 2 and the opening 91 sandwiched and closed by the outer door 92o and the inner door 92i is gradually reduced in pressure. In other words, it can be said that the vacuum device 5 is configured so that both the sterilization chamber 2 and the space of the opening 81 and the opening 91 can be sandwiched and closed by the outer door 82o, the outer door 92o, the inner door 82i, and the inner door 92i. Vacuum.

The space of the opening 81 is depressurized to the vacuum or near the vacuum in the same way as the sterilization chamber 2 during the time the sterilization chamber 2 is evacuated until the outer door 82o and the inner door 82i are firmly pressed against the gasket 86o and the gasket 86i . By evacuating the space of the opening 81, it is possible to prevent the heat of the sterilization chamber 2 from escaping to the outside when steam is fed. Thereby, it is possible to prevent the temperature of the sterilization chamber 2 from falling during heat sterilization, and heat sterilize the food in the sterilization chamber 2 (for example, the aseptic packaged rice R described above) more reliably. Furthermore, the close contact between the outer door 82o and the outer wall surface 8o and the close contact between the inner door 82i and the inner wall surface 8i can be made stronger, and the inflow of air during decompression and the outflow of steam during pressurization can be more reliably prevented.

3. Modifications In addition, the following forms can also be used to further creatively design the food sterilization device 1 of this embodiment.

First, as shown in FIGS. 5 and 6, in this embodiment, the outer wall surface 8o of the wall 8 is provided with a gasket 86o formed to surround the opening 81, and the inner wall surface 8i of the wall 8 is provided with The liner 86i is formed to surround the opening 81, but at least one of the liner 86o and the liner 86i may be provided on the outer door 82o (the surface in contact with the outer wall surface 8o) or the inner door 82i (with The surface on the side in contact with the inner wall surface 8i). In this case, the airtightness can be improved in the same manner as described above.

Second, as shown in FIGS. 8 and 9, in this embodiment, the outer wall surface 9o of the wall 9 is provided with a gasket 96o formed to surround the opening 91, and the inner wall surface 9i of the wall 9 is provided with The liner 96i is formed to surround the opening 91, but at least one of the liner 96o and the liner 96i may be provided on the outer door 92o (the surface in contact with the outer wall surface 9o) or the inner door 92i (with The surface on the side where the inner wall surface 9i is in contact). In this case, the airtightness can be improved in the same manner as described above.

Thirdly, the food sterilization device 1 of this embodiment can also be used to sterilize foods other than the aseptically packaged rice R.

Fourth, the food sterilization device 1 can also be implemented with at least one of the opening 81 and the opening 91, and accordingly it can be implemented with at least one of the opening and closing structures having the above-mentioned characteristics.

4. Summary As described above, according to the present embodiment, it is possible to implement a food sterilization device 1 provided with a simple structure of the opening and closing mechanism 85 and the opening and closing mechanism 95, which can prevent being drawn into the sterilization chamber 2 from the outside when the pressure is reduced. Air is sucked and steam is prevented from leaking from the sterilization chamber 2 to the outside when pressurized.

The food sterilization device 1 is provided with a sterilization chamber 2 that uses steam to sterilize the food (sterile packaged rice R) inside. The food sterilization device 1 includes: a decompression component (vacuum device 5) to decompress the sterilization chamber 2; steam is provided The component (steam supply device 6) provides steam to the sterilization chamber 2; the opening and closing mechanism 85 and the opening and closing mechanism 95 are provided in the opening 81 and the opening 91 formed in at least one wall 8 and the wall 9 of the sterilization chamber 2, and the sterilization chamber 2 Open or airtight; the first gasket 86o, the first gasket 96o are arranged on the wall 8, the outer wall surface 8o of the wall 9, the outer wall surface 9o and the opening and closing mechanism 85, the opening and closing mechanism in a manner to surround the opening 81 and the opening 91 95; and the second gasket 86i, the second gasket 96i are arranged on the wall 8, the inner wall surface 8i of the wall 9, the inner wall surface 9i and the opening and closing mechanism 85, the opening and closing mechanism in a manner to surround the opening 81 and the opening 91 Between 95, the opening and closing mechanism 85 and the opening and closing mechanism 95 have: an outer door 82o and an outer door 92o that rotate in conjunction with the rotation of the first gear 83o and the first gear 93o; and the inner door 82i and the inner door 92i that are engaged with The first gear 83o, the second gear 83i of the first gear 93o, and the second gear 93i rotate in conjunction with the rotation, and the outer door 82o, the outer door 92o, the inner door 82i, and the inner door 92i rotate via the wall 8 and the wall 9. The outer door 82o and the outer door 92o are pressed against the outer wall surface 8o via the first gasket 86o and the first gasket 96o, and the inner door 82i and the inner door 92i are pressed against the inner wall surface via the second gasket 86i and the second gasket 96i 8i, thereby sealing the opening 81 and the opening 91.

Finally, various embodiments of the present invention have been described, but these embodiments are presented as examples and are not intended to limit the scope of the invention. The novel embodiment described above can be implemented in various other forms, and various omissions, substitutions, and changes can be made without departing from the spirit of the invention. The above-mentioned embodiments or their modifications are included in the scope or spirit of the invention, and are included in the invention described in the scope of patent applications and their equivalent scope.

1: Food sterilization device 2: Sterilization room 3: Steam supply port 4: suction port 5: Vacuum device 5p, 6p: pipeline 6: Steam supply device 7: retainer 8, 9: wall 8i, 9i: inner wall surface 8o, 9o: outer wall 81, 91: opening 82i, 92i: inner door 82o, 92o: Outer door 83i, 93i: Gear (second gear) 83o, 93o: Gear (first gear) 84a, 84b, 94a, 94b: arm 84h, 94h: hinge 85, 95: opening and closing mechanism 86i, 96i: liner (second liner) 86o, 96o: liner (first liner) C: container Ca: Food Containment Department Cl: cover material R, R1~R6: Aseptic packaged rice r: meter S1～S5: steps X, Z: direction

Fig. 1 is a schematic diagram of a food sterilization device according to an embodiment of the present invention. Fig. 2 is a schematic diagram showing aseptically packaged rice. Fig. 3 is a flowchart showing the manufacturing process of aseptic packaged rice. Fig. 4 is a partial cross-sectional view (when closed) showing a characteristic opening and closing structure of the front of the food sterilization device. Fig. 5 is a partial cross-sectional view (when opened) showing a characteristic opening and closing structure of the front of the food sterilization device. Fig. 6 is a schematic view showing a gasket at the front of the food sterilization device. Fig. 7 is a partial cross-sectional view (when closed) showing a characteristic opening and closing structure of the rear of the food sterilization device. Fig. 8 is a partial cross-sectional view (when opened) showing a characteristic opening and closing structure of the rear of the food sterilization device. Fig. 9 is a schematic view showing a gasket at the rear of the food sterilization device.

1: Food sterilization device

2: Sterilization room

3: Steam supply port

4: suction port

5: Vacuum device

5p, 6p: pipeline

6: Steam supply device

7: retainer

8, 9: wall

81, 91: opening

82i, 92i: inner door

82o, 92o: Outer door

83i, 93i: Gear (second gear)

83o, 93o: gear (first gear)

84a, 84b, 94a, 94b: arm

84h, 94h: hinge

85, 95: opening and closing mechanism

R1~R6: Aseptic packaged rice

X, Z: direction

Claims (2)

A food sterilization device is provided with a sterilization chamber that uses steam to sterilize food inside, and is characterized in that it includes: A decompression component to decompress the sterilization chamber; A steam supply component for supplying steam to the sterilization chamber; The opening and closing mechanism is provided in an opening formed in at least one wall of the sterilization chamber to open or seal the sterilization chamber; The first gasket is arranged between the outer surface of the wall and the opening and closing mechanism so as to surround the opening; and The second gasket is arranged between the inner wall surface of the wall and the opening and closing mechanism so as to surround the opening, Wherein, the opening and closing mechanism has: The outer door rotates in conjunction with the rotation of the first gear; and The inner door rotates in conjunction with the rotation of the second gear engaged with the first gear, The outer door and the inner door are rotated across the wall, the outer door is pressed against the outer wall surface via the first gasket, and the inner door is pressed against the outer wall via the second gasket The inner wall surface thus seals the opening. The food sterilization device as described in item 1 of the scope of patent application, wherein: The decompression member is a vacuum device that evacuates the space between the sterilization chamber and the opening sandwiched and closed by the outer door and the inner door.

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