PROBLEM TO BE SOLVED: To provide a packed chilled food product with greatly extended expiration date by a simple technique compared to a conventional one, and a method for manufacturing the same.SOLUTION: A packed chilled food product 10 is such that a container 5 in which a food product 3 is stored has a low oxygen permeability, a remaining oxygen concentration in the container 5 is low concentration, sterilization treatment is performed in prescribed sterilization conditions, and by the structure, expiration date is extended more than a conventional one. The detailed conditions are as follows: (a) the oxygen barrier performance of the container is equal to or less than 1 ml/m2 day/atm (b) the remaining oxygen concentration is equal to or less than 5% (c) the heating temperature of the sterilization treatment is 80°C-90°C and (d) the number of initial bacteria of the food product is equal to or less than 300 CFU/g.COPYRIGHT: (C)2015,JPO&INPIT【課題】簡便な技術によって、従来に比べて大幅な賞味期限の延長を可能とする、容器入りチルド食品及びその製造方法を提供する。【解決手段】容器入りチルド食品10は、食品3の収容された容器5が酸素透過性の低い容器であり、容器5内の残存酸素濃度は低濃度であり、所定の殺菌条件により殺菌処理がなされており、かかる構成により従来品よりも賞味期限が延長される。なお具体的な条件は下記のとおりとする。(a)前記容器の酸素バリア性能が1ml/m2・day/atm以下(b)前記残存酸素濃度が5%以下(c)前記殺菌処理の加熱温度が80℃以上90℃以下(d)前記食品の初期菌数が300CFU/g以下【選択図】図1
