JP2002034492A - Method for sterilization treatment of miso and apparatus for cooling miso - Google Patents

Abstract

PROBLEM TO BE SOLVED: To continuously carry out the sterilization treatment for stopping the fermentation of Miso (fermented soybean paste) before the packaging and shipping of the Miso and the cooling treatment for packaging in a state filled in a vessel while preventing the collapse of the malt in the Miso. SOLUTION: Miso A is filled in a prescribed vessel 2, heated by passing electric current through the Miso and cooled in a vacuum cooling chamber 6 in the state filled in the vessel.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for heating and cooling a miso, which performs a sterilization treatment for stopping fermentation, a deactivation of an enzyme, and a cooling treatment for packaging before the miso packaging is shipped.

[0002]

2. Description of the Related Art Miso is
It is used as food after the end of a predetermined fermentation, and it is shipped as a form distributed to the market by film bag packaging, but fermentation progresses when packaging is shipped raw, gas is generated, and the bag is expanded. Due to inconvenience, sterilization is currently performed to stop fermentation before shipping and packaging.

The conventional heat treatment of the above-mentioned miso is performed using a pipe-shaped heat exchanger. That is, the miso is caused to flow in a pipe body passing through a heat chamber such as a steam chamber, and the miso is heated when passing through the heat chamber. Furthermore, since packaging cannot be performed in a heated state, a cooling treatment (cooling) is performed after the heating treatment, in which the pipe is passed through a cooling chamber and the miso passing through the pipe is cooled.

However, there are various problems when the above-mentioned conventional heating means is employed. For example, it is difficult to control the heating state of the miso, and there is a case where the color of the miso changes due to excessive heating in order to surely perform sterilization. Further, in the case of miso of a type in which koji can be visually recognized due to press-fitting into a pipe, there is a problem that the koji is crushed.

[0005] Further, at the start of the heating operation, the inner surface of the heated pipe is slightly charred and contained in the miso as scum. At the end of the heating operation, the miso remains in the piping and is uneconomical. Of course, there are various problems such as the heat exchange device itself being expensive.

[0006] In view of this, first, a predetermined energizing heating is adopted for the heat treatment of the miso, and a heating device and a heating method suitable for the miso have been proposed. Is proposed.

[0007]

According to the method for sterilizing miso according to the present invention, the miso is stored in a predetermined container, and after the heat treatment of the miso by electric heating, the miso is stored in a vacuum cooling furnace in the container storage state. It is characterized by being vacuum-cooled to a predetermined temperature.

Accordingly, the heating and cooling processes can be continuously performed while the miso is stored in a predetermined container.

[0009] The miso cooling apparatus according to the present invention is characterized in that a bogie rail is provided in a vacuum furnace provided with a predetermined vacuum device from the door opening to the back.

Therefore, the miso to be treated (heat-sterilized) is placed on a cart and stored in a vacuum furnace while being stored in a predetermined container, and the boiling point of the water in the miso is reduced by suction of the furnace air. As a result, the water content boils, and the temperature is rapidly lowered by the latent heat, thereby cooling the miso.

[0011]

Next, an embodiment of the present invention will be described. The sterilization treatment of the present invention is composed of a heating treatment and a cooling treatment, and a treatment device used for the heating treatment is composed of a box-shaped container 2 placed on a cart 1, a dropping lid 3, and a conducting part 4. Is done.

In particular, the box-shaped container 2 and the dropping lid 3 have a suitable heat-insulating structure. Electrode plates constituting the current-carrying part 4 are inserted into both end surfaces of the box-shaped container 2 to conduct electric heating.

The control criterion for the electric heating is the miso A
And a constant current supply in which an upper limit current is set. That is, a known constant current control circuit and an over-temperature disconnection circuit are provided, and while a predetermined power is supplied to the electrode plate, the heating is performed while maintaining the upper limit current value constant until the predetermined temperature is reached. Control means for shutting off the current after maintaining the temperature for a certain time is employed.

When the sterilization process is completed by setting the number of yeasts and the number of common bacteria in the miso to a reference value (a value that cannot be re-fermented) by the heating process, the next cooling process is performed. The vacuum furnace 6 is provided with a device (pump, etc.) 5. In particular, the vacuum furnace 6 is provided with a bogie rail 62 inside the main body 61 from the door opening to the back, and further with a drain portion 63 provided on the main body 61. Do it.

Heat-treated miso A (product temperature 75 ° C.)
Is stored in a vacuum furnace while the container 2 is loaded on the trolley 1, the door 64 is closed, and the air in the vacuum furnace is sucked, a few minutes later (after 4 to 6 minutes) Is about 0.15 atm, the miso temperature is lowered to 50 ° C., and after a lapse of more than 10 minutes, the miso temperature is stabilized at 0.02 to 0.01 atm. To ℃.

Therefore, the heat-treated container remains in the stored state,
A cooling process can be performed. Also, inside the vacuum furnace, a large amount of dew condensation occurs, and the dew passes along the inner wall of the furnace and accumulates on the bottom surface of the furnace.When this is taken out to the outside by the drain portion 63, the drain liquid contains a large amount of miso flavor. There is also an advantage that a miso essence liquid which could not be obtained before can be obtained and can be used for various purposes.

[0017]

As described above, according to the present invention, sterilization is performed by storing miso in a predetermined container, heating the miso by energizing heating, and then storing the miso in a vacuum cooling furnace in the container storage state and cooling. With the treatment method and the miso cooling device using the above-mentioned vacuum furnace, the heat treatment and the cooling treatment can be continuously performed while the miso is stored in a predetermined container.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing an embodiment of the method of the present invention.

FIG. 2 is an explanatory diagram of a use state of the device of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Cart 2 Box-shaped container 3 Drop lid 4 Power supply part 5 Vacuum device 6 Vacuum furnace 61 Main body 62 Truck rail 63 Drain part 64 Door

Claims (2)

[Claims] 1. A method for storing miso in a predetermined container, heating the miso by energizing heating, storing the miso in a vacuum cooling furnace in the container storage state, and vacuum-cooling the miso to a predetermined temperature. Sterilization treatment method of miso. 2. A vacuum furnace provided with a predetermined vacuum device,
A miso cooling device characterized in that a bogie rail is provided from the door to the back.