JP2001120174A - Method for producing pickle, equipment therefor, method for treating food and equipment therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing pickles and capable of continuously and effectively performing preservation of vegetables or the like with salt. SOLUTION: This method comprises showering sheet-like warm saltwater shower jets 18JU and 18JL to e.g. Chinese cabbage 12CC on a conveyer element 14, sterilising the Chinese cabbage 12CC by high temperature of the warm saltwater, bestowing osmotic pressure on the Chinese cabbage 12CC to apply pickling effect (extinction of cells and activation of ferment), accelerating transportation of component at inside and outside of the Chinese cabbage cell organs and transmitting energy and receiving weight stone effect by hydraulic pressure of the shower jet to much increase salting effect.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing pickled vegetables such as pickled vegetables by salting vegetables, and various food materials (food materials) including not only vegetables but also seafood. The present invention relates to a food processing method and apparatus for performing a process of dipping or sterilizing a seasoning liquid in (1).

[0002]

2. Description of the Related Art Pickles are generally used as a method of cooking foods for a long time because they preserve food materials for a long period of time and add flavor and flavor to the food materials. The most common pickles use the high osmotic pressure of saline to cause cell cytoplasmic separation and death, prevent the consumption of components, and activate enzymes to reduce sugars, acids, amino acids, etc. It is a salted product that produces and adds flavor, and promotes the propagation of lactic acid bacteria, yeast, etc., and adds flavor.

The salting method that has been practiced for a long time is a method in which a pickled material is put in a container together with salt and pressed with a weight, etc., but this is only a method of pressing the material with a weight. , The salt does not soak into the material uniformly,
There was a disadvantage that it could not be manufactured in large quantities.

[0004] In recent years, several methods have been proposed which can efficiently produce such salted salt in a short time and in large quantities. One of the methods is a method of stirring a pickle material and a seasoning (salt) placed in a container (for example, JP-A-7-250616, JP-A-7-308149, and JP-A-9-299012). Reference).

In this method, a pickle material and a salt are put in a stirring vessel, and the ingredients are scraped up and stirred in the stirring vessel (JP-A-7-250616 and JP-A-7-30814).
No. 9), pickling material and salt are put in a rotating container having an inclined rotation axis, and the rotating container is rotated about the inclined axis to raise the pickled material along the inner surface of the peripheral wall of the container and then fall naturally. In this process, the material is caused to collide with the peripheral wall of the container or between the materials and stirred (Japanese Patent Laid-Open No. 9-299
No. 021). When the ingredients are stirred in this way,
Gives the material a weight effect as if the material were pressed with a weight.

[0006] However, these methods have a complicated process and require the weight effect to be applied equally to all the materials, since the materials and salts must be put in and out of the container in a controlled manner. It is difficult to apply, and there is a possibility that the quality of the product may vary. Furthermore, since the salting process is in an atmosphere in which microorganisms (aerobic bacteria) are relatively prone to multiply, if the operation process is delayed, there is a disadvantage that the bacteria adhering to the material multiply and rot easily.

[0007] In order to prevent the growth of such microorganisms, in order to impart the same effect as salting without passing through a salting step, the pickled material is heated to a medium temperature (40 to 40).
A method of heating at 70 ° C. or a high temperature (50 to 85 ° C.) has been proposed (see Japanese Patent Application Laid-Open Nos. 5-68505 and 6-16990). The material treated in this manner is then pickled in a seasoning solution without salting or shipped in a normal salting manner.

In this method, the sterilizing action and the salting action utilizing osmotic pressure are performed in separate steps, so that the workability is low,
In addition, since the salting step is performed by a normal batch method, the workability of the salting step is not improved yet, so that there is a disadvantage that the product is expensive.

Further, in order to solve this drawback, there is a method for producing pickles (shallow pickles) by immersing pickles in a salt solution of about 45 to 55 ° C. for 10 to 50 minutes at a concentration of 10% by weight or more. It has been proposed (see JP-A-8-289722).

In this method, since the sterilizing action and the salting action are performed simultaneously, the workability is somewhat improved as compared with the above-mentioned prior art of the steam heating type. However, in this method, if the step of immersing the material in the saline solution is performed in a container containing the saline solution, the operation is a batch method, and the replacement of the material in the container is troublesome. Workability is not improved. In addition, since the concentration and temperature of the salt in the water tank tend to be different between the upper and lower sides, the degree of salting changes at the upper and lower positions in the water tank, and the same applies to the materials sinking and floating due to the specific gravity of the material. The degree of salting changes, and a product of uniform quality cannot be obtained.

[0011] In order to continuously immerse in the saline solution, it is conceivable to immerse in a saline solution by passing the material through a conveyor in a water tank filled with the saline solution. However, even in this method, since the treatment is performed using the stationary salt solution in the water tank as in the case of the operation using the batch-type water tank, the quality varies depending on the position in the water tank, and similarly, a product of uniform quality cannot be obtained. .

In order to reduce changes in the concentration and temperature of salt in the water tank, it is conceivable to agitate the salt water in the water tank. However, if there is pickled material in the water tank, it is possible to stir only the salt water. It is difficult to make the concentration condition and temperature condition in the water tank constant. Furthermore, simply immersing the material in a saline solution does not give a weight effect to the material, so that the pickling is slow and the degree of fermentation and ripening cannot be finely adjusted.

It is noted that seasoning liquids are immersed not only in pickled food materials but also in food materials other than pickled foods or simply immersed in warm water for the purpose of sterilization. If it is only performed, it is difficult to perform the treatment uniformly for the same reason, and a product of uniform quality cannot be obtained.

[0014]

SUMMARY OF THE INVENTION One object of the present invention is to provide a method and an apparatus for producing pickles capable of continuously and efficiently pickling.

Another problem to be solved by the present invention is that the pickling can be made uniformly and of a predetermined quality without the salting action changing according to the height position of the pickled material. It is to provide a method and an apparatus.

Still another problem to be solved by the present invention is that not only pickled ingredients but also other food ingredients are subjected to a seasoning liquid pickling treatment or a sterilization treatment, and these treatments are continuously performed. It is an object of the present invention to provide a food processing method and apparatus that can be performed efficiently.

[0017]

SUMMARY OF THE INVENTION According to one aspect of the present invention, there is provided a method for producing pickles, which comprises subjecting a pickle material to a shower jet of a saline solution from at least one surface, so that the osmotic pressure and the hydraulic pressure of the salt solution are applied to the pickle material. And then pickling the pickled material by salting.

A method for producing pickles according to another object of the present invention is to provide a method for producing pickles by subjecting the pickles material to a shower jet of a saline solution from at least one surface and applying an osmotic pressure and a water pressure to the pickles material. The pickling material is subjected to a salt pickling process by subjecting the pickled material to cold salt water or a shower jet of cold water from at least one surface.

In the method for producing pickles according to the above two problems solving means of the present invention, the water of the shower jet is received by the water tank, and at least a lower portion of the pickled material on the conveyor member is dipped in the water supplied by the shower jet. Is preferred.

Also, the shower jet may be a plurality of conical showers arranged so as to be immersed on substantially the entire upper surface or the entire lower surface of the pickle material in the entire shower, and the shower jet may be inserted into the pickle material. Preferably, it is a plurality of sheet showers to be showered.

[0021] The shower jet is sequentially and continuously immersed in the pickle material. For this purpose, the pickle material may be conveyed on a conveyor member, or the shower jet may be transferred on the pickle material. .

An apparatus for producing pickles according to one aspect of the present invention is a shower jet which jets a shower jet of salt water to be bathed from at least one surface so as to apply osmotic pressure and water pressure of salt water to a pickled material. It is characterized by having generating means.

In the pickling production apparatus according to another aspect of the present invention, a shower jet of hot salt water to be showered from at least one surface is ejected so as to apply osmotic pressure and water pressure of a saline solution to the pickled material. Shower jet generating means, and a second jet of a shower jet of cold salt water or cold water to be poured on at least one surface of the pickled material thereafter
And a shower jet generating means.

In the apparatus for producing pickles according to the above two means for solving the above-mentioned problems, a water tank for receiving water of the shower jet and maintaining at least a lower portion of the pickled material so as to be immersed in the water supplied by the shower jet is further provided. Preferably, it is provided. In this water tank, at least one side wall can be made detachable.

Further, the shower jet generating means comprises a plurality of conical shower jet nozzles for jetting a plurality of conical showers arranged so as to be immersed in substantially the entire upper surface or the entire lower surface of the pickle material in the entire shower. More preferably, it comprises a plurality of sheet-shaped shower jet nozzles for jetting a plurality of sheet-shaped showers which are immersed in the pickled material.

In order to successively shower the pickled material with the shower jet, a conveyor means including a conveyor member for placing and transporting the pickled material may be provided. Conversely, the shower jet generating means is transferred along the pickled material. A shower transfer unit that performs the operation may be provided.

The food processing method according to the present invention is characterized in that the food material is treated by subjecting the food material to a shower jet of a processing liquid such as a seasoning liquid or sterilizing hot water from at least one surface.

The food processing apparatus according to the present invention comprises shower jet generating means for processing a food material by subjecting the food material to a shower jet of a processing liquid such as a seasoning liquid or sterilizing hot water from at least one surface. It is characterized by doing.

In the food processing, the food material may be conveyed by a conveyor member, or a shower jet may be transferred along the food material. In this food treatment, the shower jet may be a conical shower, but a sheet shower is more preferable for the same reason as the salting treatment.

As described above, when a pickling material is subjected to a saltwater shower jet and a saltwater osmotic pressure and a water pressure are applied to the pickled material, the pickling material is subjected to salting treatment, as in the case of salting in a saltwater tank. The salt concentration and the salt water temperature do not change according to the vertical position in the water tank, and the degree of salting does not change according to the specific gravity of the pickled material, so that the salting action can be performed evenly. Pickles of uniform quality can be obtained.

When the salting process is performed by a shower-like jet, the transfer or propagation of components and heat energy inside and outside the tissue of the pickled material and thermal energy are significantly higher than when the salting process is performed by immersing in pickled salt water. In addition to the above, the water pressure of the shower imparts a weight effect to the pickle material, so that the salt pickling effect is further improved, and the pickle can be efficiently manufactured in a short time. This has the same effect as adjusting the weight and weight of the shower by adjusting the water pressure of the shower to control the propagation of components and energy, thus reducing the degree and speed of salting as compared to control by salt concentration alone. Advantageously, it can be more precisely and subtly adjusted.

In particular, when the shower jet is a sheet-like shower, the salt water is inserted into the pickled material and acts as if rubbing and rolling the material with the salt water. The components and energy inside and outside the tissue of the material are rapidly transmitted, and the efficiency of the salting process can be further improved.

Furthermore, if a pickling material is immersed in a shower-like jet of warm salt water and then a shower-like jet of cold salt water is added, a two-stage jet addition method is adopted. (Activation of an enzyme), and a cold salt water is used to impart an inhibitory effect on the growth of microorganisms to the material.
If only the treatment with hot salt water is used, even if the spoilage bacteria and the toxic bacteria are sterilized, if the material is kept warm thereafter, the remaining bacteria will proliferate. This is a preferred process. However, this cold water
Normal fresh water may be used instead of salt water.

When the water of the shower jet is received by the water tank and at least the lower part of the pickled material on the conveyor is immersed in the water supplied by the shower jet, the water tank system and the shower system are used in combination. In the case of only the shower system, when pickled materials are transported in a stacked state, it is difficult for salt water to spread to the material portion located below the stack, so it is required to transport the materials without stacking, but both are required. When used in combination, even if transported in a stacked form, the lower part is processed in the water tank to supplement the lack of processing by the shower, and the upper part is mainly processed in the shower part, so the material is stacked high and efficiently processed can do.

Further, according to this combined system, the water in the water tank is agitated by the pressure from the shower jet, so that the propagation of tissue components and thermal energy between the material in the water tank and the salt water is accelerated. Therefore, the treatment in the water tank is promoted as compared with the processing in the water tank alone.

In this combined use method, not only the lower part of the pickled pickled material but also all the material including the upper part may be immersed in the water tank. This way,
Similarly, the material portion located in the upper part of the water tank receives the pressure from the shower, and the water in the water tank is agitated by the shower, so that it is possible to obtain an effect generally superior to a simple water tank treatment. it can.

In this combined use system, if at least one side wall of the water tank portion is detachable, the inside of the water tank can be easily cleaned, and the depth of the water tank can be smaller than that in the case of processing only the water tank. This facilitates the treatment in the water tank.

When the food material is processed by subjecting the food material to a shower jet of a processing liquid such as a seasoning liquid or sterilizing hot water, the concentration of the processing liquid is treated in the same manner as in the above-described salting processing, as in the case of processing in a liquid tank. The temperature and temperature do not change according to the vertical position in the liquid tank, and the degree of processing does not change according to the specific gravity of the material, so that the food processing can be performed uniformly.

In particular, when the food is processed by a shower-like jet, the transfer or propagation of components and heat energy inside and outside the tissue of the material is performed at a remarkably high speed as compared with the case where the food is processed by being immersed in a stationary liquid. The treatment effect is further improved, and the degree of treatment can be appropriately adjusted by controlling the shower pressure in addition to the concentration and temperature of the liquid. Can be controlled precisely.

[0040]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Referring to the drawings, an embodiment of the present invention will be described in detail. FIG. 1 systematically shows an apparatus 10 for pickling pickles according to an embodiment of the present invention. This manufacturing apparatus 10 is in the form of only a shower jet, and
In this embodiment, a step of salting is performed.

The manufacturing apparatus 10 includes a hot salt water treatment area HT
And a conveyer means 16 including a water-permeable conveyer member 14 having a drainage area LT and a cold-salt water treatment area CT, and provided over these three areas HT, LT, and CT to convey pickled material 12. The first shower which jets the hot salt water shower jet (jet stream) 18J so that the pickling material 12 on the water-permeable conveyor member 14 is immersed in the hot salt water treatment area HT to apply the osmotic pressure and the water pressure of the saline solution. A jet generating means (or jet jet generating means) 18 and a second shower jet generating means (or jet jet) for jetting a shower jet (jet stream) 20J of cold salt water to be poured on the pickled material 12 in the cold salt water processing area CT thereafter Generating means) 20.

The conveyor means 16 includes a hot salt water treatment area HT
Extending further forward, this extension serves as the carry-in conveyor section 16A, and extends beyond the cold brine treatment area CT to serve as the carry-out conveyor section 16B. The conveyor member 14 of the conveyor means 16 includes:
A water-permeable conveyor member made of a corrosion-resistant metal or plastic wire net.
4 is endlessly wound by guide rollers 22 to 25, and at least one guide roller, for example, the guide roller 22, is driven by roller driving means (not shown).

The pickle material 12 is mainly made of vegetables such as Chinese cabbage, cabbage, cucumber, radish, turnip, asparagus, celery, cauliflower, and beccory. Other materials may be used. A small-sized one such as a comparatively small helmet can be carried into the manufacturing apparatus 10 as a pickled material with the same size, but a large-sized one such as Chinese cabbage or radish requires a processing time. In order to shorten the length, the sheet is cut into a predetermined size and carried. For example, Chinese cabbage is halved or divided into four, or divided at the root, cut into leaves of an appropriate size, stacked in an appropriate thickness, for example, a thickness of 20 cm or less, and carried in. The radish also has a predetermined length. It is cut into less than the thickness and transported.

In the illustrated embodiment, the first shower jet generating means 18 includes a plurality of sheet shower jet nozzles 18NU and 18NL which jet the showers 18JU and 18JL from above and below the pickled material 12, respectively.
(Hereinafter collectively indicated by reference numeral 18N). As shown in FIG. 1, these ejection nozzles 18N are provided with supply pipes 26A extending along the transport direction of the conveyor member 14 so as to supply a liquid from a liquid circulation means described later.
(See FIG. 6).

These sheet-like shower jet nozzles 18
N is a tubular nozzle body 2 arranged in the width direction across the conveyor member 14 as shown in FIG.
6 and a large number of short slit-shaped outlets 28 provided at intervals in the longitudinal direction of the nozzle body 26. As shown in FIG. 6A, the jet nozzle 18N jets a shower jet 18J in the form of a front triangular sheet from each jet port 28. These triangular shower jets 18J are made of pickled material. When hitting 12, the pickled material 12 which is continuously spread over substantially the entire width of the conveyor member 14 and thus passes through the shower jet area on the conveyor member 14 does not pass without touching the shower.

The sheet-like shower jet 18J is shown in FIG.
As shown in (1), it is preferable that the gas is ejected obliquely toward the traveling direction of the conveyor member 14, but it may be ejected vertically or almost vertically. Further, the upper nozzle 18NU may be arranged so as to be obliquely downward in the traveling direction, and the lower nozzle 18NL may be arranged so as to eject the shower obliquely upward in a direction opposite to the traveling direction. In addition, nozzles 18NU, 18N
L does not necessarily need to cross the conveyor member 14 right beside, and may cross diagonally.

The sheet-like shower jet nozzle 18N can be replaced with the form shown in FIG. 4B instead of the form shown in FIG. 4A, and the nozzle in this form extends over almost the entire length of the nozzle body 26. And a spout 28S in the form of a single elongated slit. With this type of nozzle, FIG.
As shown in (B), the nozzle is preferable because it sprays out from the outlet 28S in a state of spreading over the entire width of the conveyor member 14.

FIGS. 5 (A) to 5 (C) show a sheet-like shower jet nozzle 18N in a further modified form of the nozzle of FIG. 4 (B).
0a, a nozzle body 30 having a quadrangular cross section having a number of liquid discharge holes 30b on the side surface, a first slit forming member 32 having a rectangular cross section attached to the side surface of the nozzle body 30, and an upper surface of the nozzle body 30 Reverse L attached to
A slit 36 is formed between the first and second slit forming members 32 and 34. The liquid stopping member 38 has a function of closing a space between the nozzle main body 30 and the first slit forming member 32 at an upper end of the first slit forming member 32. The shower ejection nozzle 18 </ b> N of this mode is configured such that the slit 36 is formed by the first and second slit forming members 32 and 34.
Advantageously, it is possible to obtain different amounts of squirt by adjusting the space between them. The nozzle 18N in this mode also arranges the nozzle main body 30 just across the conveyor member 14 or diagonally, and ejects the sheet-like shower 18J in the same manner as described above.

The first shower jet generating means 18 jets not the above-mentioned sheet-shaped shower but a plurality of upper and lower conical showers 118JU and 118LU on substantially the entire upper surface and the entire lower surface of the pickled material 12 in the entire shower. A plurality of conical shower jet nozzles 118NU and 1
18NL (similarly, hereinafter collectively indicated by reference numeral 118N) (see FIGS. 8 and 9). These jet nozzles 118N have a conical shower 118JU.
And 118JL are preferably in the form of a filled conical nozzle such that they have a uniform cone. As can be seen from FIG. 9, it is preferred that adjacent conical showers 118J overlap one another so that the material 12 can be showered without gaps.

In the illustrated embodiment, the second shower jet generating means 20 also has a structure as shown in FIGS. 4 to 6, similarly to the first shower jet generating means 18, and is provided from above and below the pickled material 12. Sheet-shaped shower 20JU and 20JL
And a plurality of sheet-like shower jet nozzles 20NU and 20NL (similarly indicated by the reference numeral 20N hereinafter) which jet so as to take a shower. Similarly, as shown in FIG. 8 and FIG. Pickled ingredients 1
2. A plurality of conical shower jet nozzles 120NU and 1 that jet the upper and lower conical shower jets 120JU and 120LU onto almost the entire upper surface and the entire lower surface thereof.
20NL (similarly denoted by the reference numeral 120N hereinafter).

First and second shower jet generating means 1
The drainage area LT between 8 and 20 drains the pickled material 12 wet by the shower jet 18J of the warm salt water from the first shower jet generating means 18. This liquid draining region LT simply consists of a non-jet portion.

In order to prevent the shower from scattering around, a hood 40 can be provided over the hot salt water treatment region HT, the drainage region LT, and the cold salt water treatment region CT. Funnel-shaped collector members 42H and 42C for receiving the liquid from the shower jets 18J and 20J for each of the hot salt water region HT and the cold salt water region CT, and the collector members 42H and 42C.
Liquid collecting means 46H, 46C, which are liquid collecting tanks 44H, 44C for receiving liquid from the 2C drainage ports 42Ha, 42Ca, are provided.

The liquid circulation means 48H on the hot salt water side comprises a circulation pump 50H, a filter 52H, a heater 54H, and a concentration controller 56H which are sequentially connected to the recovery tank 44H of the liquid collection means 46H on the hot salt water side to adjust the concentration. The output end of the heater 56H is
They are connected to upper and lower shower jet nozzles 18NU and 18NL via a conduit 58H and a supply pipe 26A. Therefore, after the salting treatment in the first stage, the warm salt water stored in the liquid collecting tank 44H is collected by the liquid circulating means 48H, reheated to a predetermined temperature, the concentration is adjusted, and the upper and lower shower jet nozzles are adjusted. It is returned to 18 NU, 18 NL and used for salting again.

The liquid circulation means 48C on the cold salt water side is provided with a circulation pump 50C, a filter 52C, a heat exchanger 54C, which are sequentially connected to the liquid recovery tank 44C of the liquid recovery means 46C on the cold and hot water side.
The output terminal of the density controller 56C is connected to the upper and lower shower jet nozzles 20 through a conduit 58C.
NU, 20NL. Therefore, after the salting treatment in the second stage, the cold salt water stored in the liquid collecting tank 44C is collected by the liquid circulating means 48C, cooled to a predetermined temperature, the concentration is adjusted, and the upper and lower shower jet nozzles 20NU , 20NL and used again for salting.

In the illustrated embodiment, the salt water treatment is performed in two stages, that is, hot salt water and cold salt water. In the first stage, the warm salt water treatment applies a sterilizing action and a pickling action to the pickled material 12 (cell death and enzyme action). And the cold salt water treatment in the second stage imparts an effect of suppressing the growth of microorganisms to the pickled material.

Accordingly, the temperature and the salt concentration of the hot salt water and the cold hot water are determined by the type of pickles (shallow pickles or main pickles) and the desired hardness (crisp), the raw materials (types of materials) and dimensions of the pickles, and on the conveyor member. State of placing material on (density, height)
It is determined by such as. Generally, warm saline is 40
It has a temperature of from 70 to 70 ° C, preferably from 56 to 60 ° C, and has a salt concentration of 5% by weight or more, preferably 5 to 15% by weight. In addition, the cold salt water has a temperature of room temperature or lower, preferably 15 ° C. or lower, and a salt concentration (including no salt), preferably 5% by weight or more lower than the salt concentration of the warm salt water, preferably 1%. It has a salt concentration of 乃至 10% by weight.

The pressure of the showers 18J and 20J also depends on the type of pickled food (shallow pickled or main pickled) and the desired hardness (crisp), the raw material (type of material) and size of pickled food, the state of placing the material on the conveyor member ( (Density, height), salt concentration, conveyor speed, and the like, but is generally set to several kgf / cm ^{3 to} several tens kgf / cm ³ .

Further, as in the above, the first and second salt water treatment times are also the same as those described above in terms of the type of pickled food (shallow pickled or main pickled), the desired hardness, the raw material (type of material) and the size of pickled food, and the size on the conveyor. The pickling material is determined empirically until the pickling material reaches a desired degree of salting, in any case, depending on the state of loading the material (density, height), salt concentration, shower pressure, and the like. The salt water treatment time is determined by the conveyor speed.

As can be seen from the above, the salt concentration, the shower pressure and the salt water treatment time are correlated with each other. When the salt concentration and the shower pressure are increased, the salt water treatment time can be shortened. Increasing the pressure can further reduce the brine treatment time. Note that a cold water treatment (salt-free cold water treatment) may be used instead of the second cold salt water treatment.

Next, the use state of the pickled food manufacturing apparatus 10 of the present invention will be described.
When the Chinese cabbage is used as 2), for example, the Chinese cabbage is cut to an appropriate size, and the temperature and concentration of the hot salt water and the cold salt water, the conveying speed of the conveyor means 16 and the pressure (water volume) of the shower jet are determined based on the surface area of the Chinese cabbage. It is appropriately selected according to the desired pickling condition (lightly pickled or main pickled) of Chinese cabbage.

[0061] Cut Chinese cabbage 12CC of specified dimensions
Is fed into the carry-in conveyor section 16A of the conveyor means 16, the conveyor means 16 causes the hot salt water treatment area H
T, the liquid draining area LT and the cold salt water processing area CT are sequentially shifted, and the hot salt water processing, the liquid draining processing, and the cold salt water processing are sequentially performed and salted.

It should be noted that this pickling process is performed not by a stationary water tank but by shower jets 18J and 20J of a predetermined pressure.
The transfer or propagation of components and thermal energy inside and outside the tissue 2 is performed at a remarkably high speed, and the shower jet 18J, 2
Under the water pressure of 0 J, the weighting action is imparted to the salted material 12 to promote the salting action, and the pickles can be produced efficiently in a short time.

Another noteworthy point is that since the salting process is performed by the shower-like jets 18J and 20J, the degree of salting can be adjusted by controlling the shower pressure in addition to the salt concentration, and thus the water tank The salting action can be more precisely controlled as compared with the control based on only the salt concentration as in the case of the treatment.

In the first stage, when the shower-like jets 18JU and 18JL of the warm salt water are poured on the Chinese cabbage 12CC from above and below,
The high temperature of the warm salt water causes the bactericidal action of the Chinese cabbage 12CC, and the osmotic pressure of the salt water causes the cytoplasmic separation of the cells of the Chinese cabbage 12CC, kills the cells, prevents the consumption of components, and activates the enzyme. To produce sugars, acids, amino acids, and the like to add flavor, and to promote the propagation of lactic acid bacteria, yeast, and the like to add flavor. On this occasion,
As described above, the shower-like jet 18
Since the water pressure of J is applied to give the weight effect to the Chinese cabbage 12CC, the salting treatment is promoted, and the fermentation and ripening are performed in a state where the fermentation and ripening are appropriately adjusted according to the water pressure.

It should also be noted that the shower-like jets 18JU and 18JL have the form of a sheet and
As it is poured into CC, it will be 12cc Chinese cabbage
Is rubbed by this sheet-like shower jet. In particular, as shown in FIGS.
CC is a sheet-like shower jet 1 received from above and below
Rolling on the conveyor member 14 by 8JU and 18JL promotes the action of rubbing Chinese cabbage. This is to add the weight action by the rubbing including rolling to the weight action given by the water pressure applied to the Chinese cabbage, the processing proceeds quickly deep inside the material, and the weight action imparted to the Chinese cabbage as a whole is remarkably accelerated I do.

In the second stage, the shower-like jets 20 JU and 20 JL of cold salt water are poured onto the Chinese cabbage 12 CC from above and below.
The cold salt water provides an effect of suppressing the growth of microorganisms remaining in Chinese cabbage 12CC. Therefore, the growth of putrefactive bacteria and toxic bacteria sterilized by the salt water treatment can be effectively prevented.

The carry-out conveyor portion 16 of the conveyor means 16
Pickled Chinese cabbage taken out of B, as shown in FIG.
It is stored in the storage container 62 via the shooter 60. The pickled Chinese cabbage in the storage container 62 is further shredded to a predetermined size as necessary, packed in predetermined amounts, refrigerated, and shipped, sold, and consumed as appropriate. An example of actually pickling Chinese cabbage according to the embodiment of FIG. 1 will be described later in detail.

In the embodiment shown in FIG. 1, the shower jet generating means 18 and 20 comprise upper and lower sheet-shaped shower jet nozzles 18NU, 18NL and 20NU and 20NL.
The material 12 may be made of only 20 NU and the shower jet may be applied to the material 12 from only one side. In any case, instead of the sheet-shaped shower, as shown in FIGS. 6 and 7, conical showers 118J and 120J ejected from the conical shower ejection nozzles 118N and 120N may be used.

FIG. 2 shows another embodiment of the present invention. In this embodiment, the apparatus 10 for producing pickles includes:
In both the hot water treatment area HT and the cold salt water treatment area CT, the shower jet generating means 18 and 20 only include the upper sheet-shaped shower jet nozzles 18NU and 20NU.
1 is substantially the same as the apparatus of FIG. 1 except that it further comprises a water bath 64 which maintains the lower portion of the upper pickle material 12 stack in water supplied by shower jets 18J, 20J. The same parts are denoted by the same reference numerals.

The water tank 64 is separated as indicated by reference numerals 64H and 64C so that the hot salt water and the cold salt water do not mix between the hot salt water treatment area HT and the draining area LT and the cold salt water treatment area CT. However, since the water tank 64 may be relatively shallow, the material 12 can easily get over between the separation tanks 64H and 64C when passing between them. Further, since the water tank 64 has a structure in which salt water spills from both side walls, liquid recovery means 46H and 46C are provided below the water tank 64, respectively.

As shown in FIG. 3, the water tank 64 has a bottom wall 64.
B has side walls 64S, 64S 'detachable from B.
The side walls 64S and 64S 'are removed from the bottom wall 64B when cleaning the inside of the water tank 60. This facilitates cleaning of the aquarium 64. In addition, one side wall, for example, only 64S may be detachable.

The pickled material 12 is loaded in a stacked state on the carry-in portion 16A of the conveyor means 16 and is carried in a state where it is processed through the processing areas HT, LT and CT, and then carried out of the carry-out portion 16B. Storage container 6
2

As described above, the shower jets 18JU, 20J
When the salt water of JU is received in the water tank 64 and the lower part of the pickled material 12 on the conveyor member 14 is immersed in the water tank 64, the salt water treatment is performed by using both the water tank method and the shower method. When the pickling materials 12 are stacked in the shower system of FIG. 1 to perform salt water treatment, it becomes difficult for salt water to spread to the material portion located below the stack. However, when both types are used together, the pickled material 12 is transported in a stacked state. Also, the lower part of this material 12 has a shower 18J, 2
The shortage of the salt water treatment by 0J is supplemented by the salt water treatment in the water tank 60. The upper part of the material that is not immersed in the water tank 60 is sufficiently treated with salt water by the showers 18J and 20J. Therefore, it can be seen that the pickling material 12 can be efficiently processed even if it is stacked high.

In this combined use, the water in the water tank 64 is stirred by the pressure from the shower jets 18J and 20J. Therefore, the components and the heat energy between the material in the water tank 64 and the salt water are stirred. Propagation is accelerated and the water tank 64
The processing in the inside is promoted as compared with the processing using only the water tank.
In addition, even in this combination method, the shower jets 18J, 20J
May be in the form of a conical shower as shown in FIGS. 8 and 9 in place of the sheet-like shower.

In this combined use method, not only the lower portion of the pickled material 12 but also the entire material 12 including the upper portion may be immersed in the water tank 64. In this manner, the material portion located above the water tank 64 is similarly processed by receiving the pressure from the showers 18J and 20J, and the water in the water tank 64 is removed by the shower 18J.
It can be seen that J and 20J receive the agitation effect and can generally obtain an effect superior to a simple water bath treatment.

One embodiment of a food processing device 200 of the present invention is shown in FIG. 11, which comprises a conveyor means 216 including a conveyor member 214 for carrying and carrying food material 212 to be processed. Then, the food material 212 on the conveyor member 214 is exposed to a shower jet 218J of a treatment liquid such as a seasoning liquid, sterilizing hot water, etc.
Sheet-like shower jet nozzles 218 for processing
N shower jet generating means 218. 1 and FIG. 4 are denoted by the same reference numerals with 200 added. However, the concentration adjuster 240 has a function of adjusting the concentration of the component in the processing solution, not the salt.

This apparatus is different from the salt water treatment according to the embodiment shown in FIGS. 1 and 2 in that it is used for seasoning as a post-treatment of pickles, seasoning other foods besides pickles, and sterilizing various foods. can do. When performing the sterilization process, in addition to the one-stage process according to the embodiment in FIG. 10, the treatment is performed in two stages of the hot liquid process and the cold liquid process using the apparatus 200 in the embodiment of FIG. You can also. In the apparatus of FIG.
This is indicated by a code obtained by adding 0.

As described above, when the food material 212 on the conveyor member 214 is subjected to the sheet-like shower jet 218J of the treatment liquid such as a seasoning liquid, sterilizing hot water, etc., and the food material 212 is processed, as in the salting treatment, As in the case of processing within, the concentration and temperature of the processing liquid do not change according to the vertical position in the liquid tank, and the degree of processing does not change according to the specific gravity of the material, so Food processing can be performed evenly.

Further, when the food processing is performed by the shower jet 218J, the transfer or propagation of components inside and outside the tissue and the thermal energy is performed at a remarkably high speed as compared with the case where the processing is performed by immersing the material in a stationary liquid. Thus, the treatment effect is further improved, and the degree of treatment can be appropriately adjusted by controlling the shower pressure in addition to the concentration and temperature of the liquid.

Further, when the shower jet 218J is in the form of a sheet, similar to the salting method described above, the processing of seasoning and sterilization is performed by rubbing and rolling of the sheet shower applied to the material. This can be a conical shower as well, although preferably because it takes place quickly.

[0081]

EXAMPLES Next, some examples according to the embodiment of FIG. 1 are compared with comparative examples except that the shower of the present invention is not a sheet but a conical shower shown in FIGS. I will explain while. In these examples, shallow pickles were manufactured using Chinese cabbage as a pickle material. Four types of samples were prepared by cutting the Chinese cabbage as follows. (Sample 1) A cut sample in which the leaves of Chinese cabbage are cut off from the root and one side is cut to about 50 mm, and the leaves are stacked to a thickness of 10 cm. (Sample 2) Same as sample 1, but with a thickness of 20
Cut sample stacked in cm (Sample 3) Half sample (Sample 4) Quad sample

The temperature of the warm salt water is set to 60 ° C., the salt concentration is set to 10% by weight, and the conveying speed of the conveyor means necessary for the sample to obtain a predetermined degree of salting depends on the size of the sample. 6-20 cm / min. The shower pressure for the hot salt water treatment is 5 k in one embodiment (A).
gf / cm ³ , and 3 kg / c in another embodiment (B).
m ³ . In the cold salt water treatment, the temperature of the cold salt water was 2 to 6 ° C., and the salt concentration was 2 to 3% by weight. The transport speed of the sample was the same as that of the warm salt water treatment.

In the comparative example, the hot salt water treatment and the cold salt water treatment were performed using only the water tank method, and samples 1 to 4 were transported into the water tank by a conveyor. The salt concentration was determined in Examples (A) and (B).
And the same.

Table 1 shows the hot salt water treatment time required to obtain a predetermined degree of salting in Examples (A), (B) and Comparative Examples for each sample.

[0085]

[Table 1]

[0086] The transport speed of the conveyor means in each example is determined so as to pass through the hot salt water treatment area within the time shown in this table. As can be seen from the above table, according to the shower system of the present invention, processing can be performed in a shorter time than processing using only the water tank system. This is because, as described above, in the shower system, the speed of propagation of components and energy between the material and the salt water is higher than that in the water tank system, and therefore, the warm salt water treatment is shortened. In the comparative example, the degree of salting varied from test to test even for the same sample, but this was due to the fact that the conditions for salting varied depending on the position in the water tank.

Although the production of shallow pickles in the embodiment in the case where the shower is in the form of a sheet has not been tested, if the shower is in the form of a sheet, as described above, the material may be rubbed,
It is sufficiently presumed that the salting process is further promoted by rolling. Further, although the test of the production of shallow pickles in the embodiment of FIG. 2 has not been performed, it is clear from the above evaluation using only the shower method that the processing time is shorter than that using only the water tank method. In particular, the effect of this combined method is not a simple sum of the effect of the water tank method and the effect of the shower method, but the water tank method obtains a synergistic effect by receiving the stirring action in the water tank by the shower in the shower method. What you can do is easily imagined.

In the above embodiment, the case of producing shallow pickles using the apparatus of FIG. 1 has been described as an example. However, it is possible to manufacture the main pickles by appropriately selecting the salt concentration and the processing time. Of course.

Although no example of food processing is given, as in the case of manufacturing shallow pickles using the apparatus shown in FIG. 1, the temperature, concentration and processing time of the processing solution are appropriately selected to obtain the desired product. Can also be easily understood.

[0090]

According to the present invention, as described above, the pickled material is salted by subjecting the pickled material to a shower jet of salt water and applying the osmotic pressure and water pressure of the saline to the pickled material. Unlike the case of salting in a tank, the salt concentration and salt water temperature do not change according to the vertical position in the water tank, and the degree of salting does not change according to the specific gravity of the pickled material, Therefore, since the salting action can be performed evenly, pickles of uniform quality can be obtained.

Further, since the salting process is performed by a shower-like jet, the transfer or propagation of components and heat energy inside and outside the tissue and heat energy of the pickled material is significantly higher than in the case where the salting process is performed by immersing in pickled salt water. In addition to the above, the water pressure of the shower imparts a weight effect to the pickle material, so that the salt pickling effect is further improved, and the pickle can be efficiently manufactured in a short time. This has the same effect as adjusting the weight and weight of the components by adjusting the water pressure of the shower and thus adjusting the weight and weight of the salt, thus reducing the degree and speed of salting as compared to the control using only the salt concentration. More precise and subtle adjustments can be made.

In particular, when the shower jet is a sheet-like shower, the salt water is inserted into the pickled material, and the material is rubbed or rolled with the salt water, so that the material structure is compared with a simple conical shower. The internal and external components and energy are quickly transmitted, and the efficiency of the salting process can be further improved.

Further, if a pickling material is subjected to a shower-like jet of hot salt water and then a shower of jet of cold salt water or cold water, a two-stage jet addition method is adopted. Death and enzyme activation)
And a cold salt water or cold water is applied to the material to inhibit the growth of microorganisms. If only the hot salt water treatment is used, even if the spoilage bacterium and the toxic bacteria are sterilized, then, if the material is kept warm, the remaining bacteria will proliferate, so the cold water treatment is preferable to suppress this proliferation. Processing.

When the water of the shower jet is received by the water tank and at least the lower part of the pickled material on the conveyor is immersed in the water supplied by the shower jet, the water tank system and the shower system are used in combination. In the case of only the shower system, when pickled materials are transported in a stacked state, it is difficult for salt water to spread to the material portion located below the stack, so it is required to transport the materials without stacking, but both are required. When used in combination, even if transported in a stacked form, the lower part is processed in the water tank to supplement the lack of processing by the shower, and the upper part is mainly processed in the shower part, so the material is stacked high and efficiently processed can do.

Further, according to this combined system, the water in the water tank is stirred by the pressure from the shower jet, so that the propagation of tissue components and thermal energy between the material in the water tank and the salt water is accelerated. Therefore, the treatment in the water tank is promoted as compared with the processing in the water tank alone.

In this combined use method, when at least one side wall of the water tank portion is detachable, cleaning of the inside of the water tank can be easily performed, and the depth of the water tank can be smaller than that in the case of processing only the water tank. This facilitates the treatment in the water tank.

When the food material is treated by subjecting the food material to a shower jet of a treatment liquid such as a seasoning liquid or sterilizing warm water, the concentration of the treatment liquid is treated in the same manner as in the above-described salting treatment, as in the case of the treatment in the liquid tank. And the temperature does not change according to the vertical position in the liquid tank, and the degree of processing does not change according to the specific gravity of the material, so that the food processing can be performed uniformly.

In particular, when the food processing is performed by a shower-like jet, the transfer or propagation of components and heat energy inside and outside the tissue of the material and the thermal energy are performed at a remarkably high speed as compared with the case where the processing is performed by immersing the food in a stationary liquid. The treatment effect is further improved, and the degree of treatment can be appropriately adjusted by controlling the shower pressure in addition to the concentration and temperature of the liquid. Can be controlled precisely.

[Brief description of the drawings]

FIG. 1 is a system diagram of an apparatus for manufacturing pickles according to one embodiment of the present invention.

FIG. 2 is a system diagram of an apparatus for manufacturing pickles according to another embodiment of the present invention.

FIG. 3 is an enlarged cross-sectional view of a water tank of the apparatus of FIG.

FIG. 4 shows two different examples of one shower jet nozzle of the shower jet generating means used in the apparatus of FIG. 1;
FIG. 1A is a partial perspective view of a nozzle having a plurality of short ejection ports, and FIG. 1B is a partial perspective view of a nozzle having one long ejection port.

5A and 5B show a shower jet nozzle which is a modified example of FIG. 4B, wherein FIG. 5A is a perspective view with a part cut away, and FIG. FIG. 2C shows the second
It is an expansion perspective view in the state where a slit formation member was omitted.

6A and 6B show a state in which the sheet-like shower jet is viewed from the front, and FIG. 6A is a front view of the sheet-like shower ejected from the nozzle of FIG. 4A, and FIG. It is a front view of the sheet-like shower which gushes from the nozzle of (B).

FIG. 7 is a view for explaining the behavior of the salted material on a conveyor member by a sheet-like shower jet, and FIGS. 7A to 7D are explanatory views sequentially showing states of different movements.

8 shows a shower jet ejected from one conical shower nozzle which can be used in place of the shower nozzle used in the apparatus of FIG. 1, and FIG. 8 (A) is a side view thereof and FIG. (B) is a plan view thereof.

FIG. 9 is a plan view showing a state in which a shower is showered on a conveyor member that conveys pickled material using a large number of conical shower jet nozzles.

FIG. 10 is a system diagram of a food processing apparatus according to one embodiment (one-stage system) of the present invention.

FIG. 11 is a system diagram of a food processing apparatus according to another embodiment (two-stage system) of the present invention.

[Explanation of symbols]

 REFERENCE SIGNS LIST 10 Pickled vegetable manufacturing device 12 Pickled product material 14 Water permeable conveyor member 16 Conveyor means 18 First shower jet generating means 18J Shower jet of warm salt water 18JU Upper shower jet 18JL Lower shower jet 18N Sheet-shaped shower jet nozzle 18NU Upper Sheet-shaped shower jet nozzle 18NL Lower sheet-shaped shower jet nozzle 20JU Upper shower jet 20JL Lower shower jet 20N Sheet-shaped shower jet nozzle 20NU Upper sheet-shaped shower jet conical nozzle 20NL Lower sheet-shaped shower jet conical nozzle 22 to 25 Guide roller 26 Nozzle body 28 Short slit-shaped ejection port 28S Long slit-shaped ejection port 30 Nozzle body 30a Inlet tap 30b Liquid discharge hole 32 First slit forming member 34 Second Slit forming member 36 Slit 38 Liquid stopping member 40 Hood 42H, 42C Funnel-shaped collector member 44H, 44C Liquid collecting tank 46H, 46C Liquid collecting means 48H Liquid circulating means on hot salt water side 48C Liquid circulating means on cold salt water side 50H, 50C Circulation pump 52H, 52C Filter 54H Heater 54C Heat exchanger 56H, 56C Concentration adjuster 58H, 58C Conduit 60 Shooter 62 Storage container 64 Water tank 64B Bottom wall 64S, 64S 'Side wall 200 Food processing device 212 Food material 214 Conveyor member 216 Conveyor Means 218, 220 Shower jet generation means 218J, 220J Shower jet of treatment liquid

Claims (15)

[Claims] 1. A pickling material is subjected to a saltwater shower jet from at least one surface thereof, and the pickled material is subjected to an osmotic pressure and a water pressure of the saline solution, whereby the pickled material is salted. Manufacturing method of pickles. 2. The pickling material is subjected to a shower jet of a warm saline solution from at least one surface to apply the osmotic pressure and the water pressure of the saline solution to the pickled material, and then the pickled material is cooled from at least one surface. A method for producing pickles, wherein salt pickling is performed by showering with a shower jet of salt water or cold water. 3. The method for producing pickles according to claim 1, wherein the water of the shower jet is received in a water tank, and at least a lower portion of the pickle material is immersed in water supplied by the shower jet. And a salt pickling process for both the shower jet and the inside of the water tank. 4. The method for producing pickles according to claim 1, wherein the shower jet is a plurality of sheet-shaped showers immersed in the pickle material. Method. 5. The method for producing pickles according to claim 1, wherein the shower jet is provided with a plurality of conical showers which are showered on substantially the entire upper surface or the entire lower surface of the pickle material in the entire shower. A method for producing pickles, characterized in that: 6. The method for producing pickles according to claim 1, wherein the pickled material is conveyed on a conveyor member and subjected to the shower jet. Method. 7. Pickles characterized by comprising shower jet generating means for jetting a shower jet of salt water to be bathed from at least one surface so as to apply the osmotic pressure and water pressure of the salt water to the pickled material. Manufacturing equipment. 8. A first shower jet generating means for jetting a shower jet of a hot saline solution to be immersed so as to apply an osmotic pressure and a water pressure of the saline solution from at least one surface to the pickled material, and then to the pickled material. A pickling device for producing pickles, comprising: a second shower jet generating means for jetting a shower jet of cold saline or cold water to be poured from at least one surface. 9. An apparatus for producing pickles according to claim 7, wherein at least a lower portion of the pickled material is immersed in water supplied by the shower jet after receiving the water of the shower jet. An apparatus for producing pickles, further comprising a water tank for subjecting water in the water tank to salting treatment. 10. The pickling production apparatus according to claim 9, wherein at least one side wall of the water tank is detachable. 11. The pickled rice producing apparatus according to claim 7, wherein the shower jet generating means ejects a plurality of sheet showers immersed in the pickled material. An apparatus for producing pickles, comprising a jet nozzle. 12. An apparatus for producing pickles according to claim 7, wherein said shower jet generating means is arranged so that substantially the entire upper surface or the entire lower surface of said pickle material is immersed in the entire shower. An apparatus for producing pickles, comprising a plurality of conical shower jet nozzles for jetting a plurality of conical showers. 13. An apparatus for producing pickles according to claim 7, further comprising a conveyor means including a conveyor member for carrying the pickle material to be showered by the shower jet. An apparatus for producing pickles, characterized in that: 14. A food processing method, wherein the food material is processed by subjecting the food material to a shower jet of a processing liquid such as a seasoning liquid or sterilizing warm water from at least one surface. 15. A food characterized by comprising shower jet generating means for treating a food material by subjecting the food material to a shower jet of a processing liquid such as a seasoning liquid or sterilizing hot water from at least one surface to process the food material. Processing equipment.