JP2006262706A - Apparatus and method for drying fish meat or meat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an apparatus for drying fish meat or meat enabling reduction in processing time and a highly value-added drying process (improvement in taste, sterilization and brief treatment): and to provide a method for drying fish meat or meat comprising reduction in processing time and a highly value-added drying process (improvement in taste, sterilization and brief treatment). <P>SOLUTION: The apparatus and the method for drying fish meat or meat enables production of highly value-added dry food having various tastes in a short time by an optimum method for drying fish meat or meat comprising feeding super heated steam generated in a steam-heating device 3 as heat medium to a drying chamber 4 under almost atmospheric pressure in accordance with drying processes each unique to the fish meat or the meat so as to dry the fish meat or the meat corresponding to the kinds of the fish meat or the meat to be dried via automatic or semi-automatic control. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a fish meat and meat drying apparatus and a drying method for uniformly drying fish meat and meat in a drying chamber in a drying chamber using superheated steam heated by a steam heating device as a heat medium.

  In the conventional production of fish meat and meat, natural drying or artificial drying is the mainstream, and in the latter artificial drying, a moisture content of about 12 to 15% is shipped as dried food. Artificial dryers heat fish and meat to evaporate and remove moisture, but various heating methods such as steam, air, and high-frequency heating have been developed. Fish meat and meat are composed of proteins, fats, and the like that form cell membranes, and the water content of fish meat and meat is broadly divided into free water between fish and meat cells and free water between fish and meat cells. More than about% is free water, and below is combined water. Removal of free water is considered to be relatively easy, but removal of bound water is generally considered difficult due to the influence of fish and meat cells, and has been the subject of various attempts and development.

  The drying process is divided into three stages based on the relationship between the cellular structure of fish and meat and moisture. The first stage is a temperature raising process. Since fish and meat have low thermal conductivity, heat is transferred from the surface, and it takes a considerable time until the surface temperature and the center temperature are substantially equal. In the state where there is a large temperature gradient between the surface and the center, internal stress is generated due to the difference in the coefficient of thermal expansion, and if the heat inflow exceeds a certain limit, `` cracking or chipping occurs '' and the internal stress is released. The At this stage, it is important to make the temperature distribution uniform while suppressing the generation of internal stress. The second stage is a constant drying process. This is the free water evaporation stage, and evaporation proceeds almost in proportion to the amount of heat input. The third stage is a reduced rate drying process. The evaporation of free water is almost over, and it is the stage of movement, diffusion, and evaporation of bound water in fish and meat cells. Since the moisture passes through the cell membrane of fish or meat, the cell membrane of fish or meat may be damaged depending on the drying method such as temperature setting.

  The conventional method has low heat conductivity of fish and meat, so energy loss in heat transfer is large, operation cost is high, or to remove bound water without destroying cell membrane of fish and meat, There has been a drawback that a relatively low level of heat is applied over a long period of time, thus requiring a long time for drying.

As a measure to improve this, the thermal efficiency of drying by far-infrared irradiation is low, so a technique such as direct injection of hot air has been devised. There is a device to increase the water vapor temperature by supplying moisture, but the pressure also rises accordingly, and it becomes an external pressure for fish and meat, which prevents moisture evaporation and extends the drying time and stabilizes quality. do not do. Although there is an advantage that the method of microwave heating in the presence of superheated steam can achieve the thermal homogenization of fish and meat, the heating process has to be equipped with humidification equipment such as steam, and the equipment cost is high, Because continuous control is difficult, short-time processing is difficult.
JP-A-6-105641 JP 9-322705 A Japanese Patent Laid-Open No. 10-155444 JP 2000-279135 A JP 2002-142727 A

  These conventional fish and meat dryers have a drying chamber control method that uses hot air or far-infrared drying, or microwave drying, and various problems that prevent stable drying of fish and meat in a short time. It is something that has

The present invention relates to a fish or meat dryer (4) which supplies superheated steam as a heat medium through a steam heating device (3) according to a specific drying process of fish or meat to a drying chamber under almost atmospheric pressure. And the most important feature is the optimal method of drying fish and meat.
Invention of Claim 1 which solves the problem mentioned above is the temperature rising stage of fish meat and meat with the superheated steam supplied by the steam boiler (1), the heat supply of the constant drying stage, the constant drying stage, the decreasing rate drying stage. It is a drying apparatus for fish and meat that is heated to high temperature by a steam heating device (3) and uses these as a heating medium to dry the fish and meat in a drying chamber (4) for a high addition in a short time. In the invention of claim 2, temperature control and flow rate control are controlled by a signal from the drying chamber temperature detector (9) and the temperature detector (10) of fish or meat, that is, the temperature of the drying chamber temperature detector (9). When the temperature rise rate of the fish or meat temperature detector (10) is higher than the rise rate, lower the set temperature of the steam heating device (3), and vice versa, raise the temperature, and set the temperature range according to the treatment process By adjusting the flow rate with the water vapor flow rate adjustment valve (7) that controls the inside of the drying chamber (4), the temperature of the fish and meat, the constant drying stage, and the rate-decreasing drying stage are adjusted. In order to obtain optimum drying conditions, the apparatus is a fish or meat drying apparatus that automatically or semi-automatically adjusts and drys the amount of superheated steam in the drying chamber (4) with the steam flow rate adjusting valve (7). A first aspect of the present invention is a fish or meat drying apparatus provided with a device for discharging drainage by a drain separator (5).

  According to the first aspect of the present invention, the steam supplied from the steam boiler (1) can be fed into the drying chamber (4) with the heat medium heated by the steam heating device (3). The heat supply according to this becomes possible, fish and meat can be processed in a short time, and the amount of heat supply can be adjusted freely, so that high addition drying suitable for fish and meat is possible. According to the invention of claim 2, the superheated steam and the steam in the drying chamber (4) are steamed in order to obtain optimum drying conditions for the fish and meat in the temperature raising stage, the rate-decreasing drying stage, and the constant drying stage of the fish and meat. It can be controlled automatically or semi-automatically by the flow rate adjusting valve and the control device (11), and can be subjected to high addition drying (short time drying in which quality is homogenized and sterilized simultaneously). In addition, this drying method can generate high-temperature normal-pressure superheated steam above the dew point at almost atmospheric pressure, humidification in the temperature rising process, supply of dried superheated steam in the constant-drying process, reduced-rate drying process There is an advantage that it can be operated by a steam heating apparatus that can realize a heat medium temperature optimum for each process, such as supply of high-temperature superheated steam at a single heating apparatus.

  A steam boiler (1) is connected to the inlet side of the steam heating device (3) so that the amount of heat medium required for each process of fish and meat can be adjusted with a valve. A fish and meat drying device that can perform high-addition drying stably over time has been realized.

  FIG. 1 shows an embodiment of the apparatus of the present invention, where (1) is a steam boiler, (2) is an air blower, (3) is a steam heating device, (4) is a drying chamber, and (5) is drain separation. (6) is a steam pressure reducing valve, (7) is a steam flow rate regulating valve, (8) is an air flow rate regulating valve, (9) is a drying chamber temperature detector, (10) is a fish or meat temperature detector, (11) is a control device, and (12) is a raw material for fish or meat (raw fish or raw meat).

  The steam from the steam boiler (1) is subjected to pressure regulation by the steam pressure reducing valve (6) and flow control by the steam flow rate regulating valve (7), enters the steam heating device (3), is heated to superheated steam, and then dried to the drying chamber ( 4). The temperature control and flow rate control are controlled by signals from a drying chamber temperature detector (9) and a fish or meat temperature detector (10). That is, when the temperature rise rate of the fish or meat temperature detector (10) is higher than the temperature rise rate of the drying room temperature detector (9), the set temperature of the steam heating device (3) is lowered, and vice versa. The temperature is raised and the drying chamber (4) is controlled within the temperature range set by the treatment process.

  When the temperature in the drying chamber (4) is rapidly cooled, cooling air can be supplied by the air blower (2) through the air flow rate adjustment valve (8).

  Liquid moisture generated in the drying chamber (4) is discharged out of the drying chamber (4) by the drain separator (5).

  The method of using the heat medium for each process adjusts the flow rate of superheated steam automatically or semi-automatically in a temperature raising process, a constant drying process, a reduced rate drying process, and a reduced rate drying.

  The steam is heated by the steam heating device (3) to a temperature at which dew condensation does not easily occur even under atmospheric pressure, and the steam flow rate adjusting valve (7) is adjusted to fill the drying chamber (4), followed by drying. The inside of the chamber (4) is controlled to almost atmospheric pressure.

  In order to make the temperature distribution in the drying chamber (4) uniform, a superheated steam jet nozzle is arranged in each part of the drying chamber.

  The fish and meat temperature detector (10) is a control device (11) that automatically controls the drying of fish and meat using the detector (10) inserted into the center of the fish and meat raw materials (raw fish and raw meat). To do.

  FIG. 2 is an application example of the present invention, where (12) is a raw material of fish meat or meat (raw fish or raw meat), (13) is a dried food, (14) is a taste liquid, and (15) is a container for pickling. .

  An application example of the present invention is a manufacturing process of a high-value-added seasoned dry product, in which raw fish and raw meat (12) are pre-seasoned in a taste solution (14) such as plum vinegar, soy sauce, mirin, etc. in a container (15) In the conventional technology, the taste is lost due to the long-term treatment in the prior art, but the steam heating device (3) that can be dried in a short time allows the taste to remain in the fish or meat dried food. It is possible to produce a seasoned and dry food. With short-time treatment, for example, the prior art required ginger for dried food bonito for 2-7 days, but the apparatus of the present invention enabled 7-8 hours of treatment. In this way, dried foods soaked in plum vinegar and dried are `` meat bonito '', dried foods soaked in soy sauce and `` soy sauce bonito '' are two ingredients that do not require seasoning liquid .

  The conventional fish meat and meat dryers can be used to dry high-quality fish and meat with a short processing time and high addition drying that could not be realized. Moreover, as shown in FIG. 2, a seasoned dry food can also be manufactured by processing raw fish and raw meat previously soaked in a taste liquid (plum vinegar, soy sauce, etc.) with this drying apparatus.

It is explanatory drawing which showed the implementation | achievement method of a fish meat or meat dryer. Example 1 It is explanatory drawing which showed the manufacturing process of the high added value seasoning dry product. (Example 2)

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Steam boiler 2 Air blower 3 Steam heating device 4 Drying chamber 5 Drain separator 6 Steam pressure reducing valve 7 Steam flow rate regulating valve 8 Air flow rate regulating valve 9 Drying chamber temperature detector 10 Fish or meat temperature detector
11 Control device
12 Raw materials for fish and meat (raw fish and raw meat)
13 Dried food 14 Taste liquid 15 Taste pickle container

Claims (5)

  By supplying raw fish or raw meat into the drying chamber (4) using the high-temperature superheated steam as a heat medium by the steam heating device (3), the temperature is raised by heating with any superheated steam at 60 ° C to 450 ° C to dry food or half An automatic or semi-automatic drying device that dries uniformly as a dry food in a short time (60 minutes to 150 minutes).   In claim 1, in order to obtain the optimum drying conditions for the fish meat and meat in the temperature raising stage, constant drying stage, and rate-decreasing drying stage of the fish and meat, the steam flow rate regulating valve (7) in the drying chamber (4) A method for drying fish or meat that is automatically or semi-automatically dried.   In Claim 1, the temperature control for ensuring the sterilizing effect of fish meat and meat is automatically performed by a steam flow rate adjusting valve (7) for optimal control from conditions such as weight, moisture content and freshness of fish meat and meat. Or a method of drying fish and meat that is semi-automatically dried.   2. The automatic or semi-automatic drying apparatus according to claim 1, wherein the fish or meat dry food is produced by homogenizing the protein components of fish or meat using superheated steam in a fine oxygen-free atmosphere or a specific heat medium. In Claim 4, it is processed with the automatic or semi-automatic drying apparatus of Claim 1 after immersing in seasoning liquids, such as a plum flavor liquid and soy sauce, in the pre-processing process for manufacturing the dried food of fish meat and meat with various tastes. how to.

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