Development test laboratory

In the development test laboratory, we establish various testing machines including sterilization, and we strongly support
our customers' new product development
and new manufacturing equipment plan through demonstration tests and sample-making.

Retort sterilization

Pouched food
The material, size, shape, and contents of pouched foods are wide-ranging, also the storage conditions and duration are varied.
In order to comprehensively judge these and find the optimal processing conditions for each product, we conduct tests that monitor the product temperature, and grasp changes in the container shape.
Food in cups and trays
Cup and tray containers have the function of dishes in the container itself, and maintaining the shape of the container is an important factor as well as maintaining the quality of the contents.
The next-generation air-containing container processing system (GGG) installed in the retort sterilizer can be used to derive the optimal pressure curve.
Food in cans and bottled containers
From large commercial cans to small beverage cans, they vary in size, shape, material, and content.
Special pressure treatment is performed to prevent deformation, and to prevent corrosion and damage to cans, countermeasure is also necessary.
Rotational operation may be performed to shorten processing time and improve taste.
Be careful not to break the bottle due to heat shock during retorting or to deteriorate the sealing property.

Solid product sterilization

Dried hijiki, spices and other food materials
In recent years, as the number of processed foods such as side dishes has increased, the number of opportunities to use materials such as dried food and spices has increased.
The high temperature rapid sterilization (HTST) of these materials ensures that the flavors are not impaired and the number of bacteria is reduced, thereby enhancing the safety of processed foods.
Wet foods such as boiled young sardines
Mild sterilization with vacuum steam at temperatures below 100℃ does not impair flavor, and keeps quality of the foods. This contributes to the reduction of product waste and the stabilization of production.
Cooked foods such as rice and boiled beans
The high temperature rapid sterilization (HTST) at 130℃ or higher enables sterilization without impairing the flavor of rice, while maintaining the taste of cooking for a long time.
Like rice, it is also suitable for foods such as soybeans and black beans that need to retain the flavor of materials.

Continuous liquid sterilization

Soft drinks, noodle soup, etc.
Soft drinks such as tea and mineral water, seasonings such as noodle soup and soy sauce, and liquid eggs are relatively low in viscosity and are sterilized by plate type sterilizer.
The high temperature rapid sterilization (HTST) can sterilize products with minimal heat damage.
Dressing, ramen noodles soup, etc.
Tube type sterilizers are suitable for solid seasonings such as sesame, pulp-containing beverages, high viscosity liquids such as ramen soup and concentrated extract, and semi-liquid products such as grated yam and root of the seaweed.
If the pressure loss increases, the booster pump is used to achieve stable operation.
Milk, dessert paste, etc.
The plate type sterilizer had limitations in terms of product quality and continuous operability because the quality deterioration due to heat is remarkable, and the heat-denatured components often cause scale.
The spin injection is a direct steam heating system that instantaneously mixes steam with liquid uniformly, solving the problems of both quality improvement and long-term operation.


Seasoning kombu, beans, and various candied fruits
Boiled plain and immersion of chopped kombu, soybean, and orange peel are performed with continuous and automatic operations.
By gradually increasing the concentration of the seasoning liquid from a low concentration to a high concentration, the infiltration of the seasoning liquid into the raw material is promoted, and the yield can be greatly improved and the manufacturing time can be shortened.
In addition, physical damage can be avoided without moving the raw materials.


Various livestock meat extracts, bouillon, etc.
This unit extracts pork extract, beef extract, and other livestock meat extracts, bouillon, and other products under pressure, and extracts crude drugs under normal pressure.
Pressurized extraction improves yield.
The test corresponds to a series of extract production testing, such as from extraction to separation and concentration.


Juice, extract, sugar solution, etc.
Apple juice, milk, livestock meat extract (bouillon), honey, sugar solution, etc. are heat-sensitive products and require the concentrating with minimal heating history.
The use of a plate type one-pass concentrator enables the concentration time to be reduced to about several minutes, and the original flavor to be kept.
Seasoning liquid, crude drug extract, etc.
Seasoning liquid, crude drug extract, fermentation waste liquid, etc. are extremely difficult to concentrate due to foaming of the liquid.
Flash type evaporator has excellent defoaming effects and can concentrate with complete foam suppression.
In addition, the global evaporator can concentrate to a high viscosity liquid (around 10Pa•s) by rotating a coiled heat transfer tube.
Cutting effluent, etc.
Cutting effluent is required to reduce the amount of wastewater by increasing the concentration ratio as much as possible, and efficient use of energy is essential at the same time. Energy saving is achieved by effectively combining multiple effects and thermo-compressors in the concentrator, thereby contributing to CO2 reduction.


Continuous drying of liquid, slurry and pasty raw materials
Since high viscosity liquids such as various soups, beef extracts, and oligosaccharides are continuously dried at low temperature under vacuum, a high quality dried powder without heating history can be obtained.