JP2006304762A - Technique for exchanging reducing gas in interior of material tissue such as food, reducing gas-exchanged material and device for exchanging gas in tissue - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a technique for exchanging a reducing gas for preventing the oxidation in the interior of a tissue at heat-processing by exchanging the gas in the interior of the tissue of a food, and sending reducing hydrogen gas to the inner tissue such as that of the food; and to provide a reducing gas-exchanged material and a device for exchanging the gas in the tissue. <P>SOLUTION: The gas-exchanging technique comprises sucking out bubbles included in the interior of the food tissue by vacuum degasification, sending the hydrogen gas thereto to fill the vicinity of the tissue with the hydrogen gas, further sending carbon dioxide gas, and pressurizing the gas to impregnate the interior of the tissue with the hydrogen gas. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

Detailed Description of the Invention

  In the production of meat, fish, vegetables, fruits and other solid foods, the present invention keeps the solids in a reduced state by gas exchange to prevent oxidation inside the tissue and improve the quality. About.

  In the processing of meat, fish, vegetables and fruits, the raw materials are washed and guided to the heating process according to the respective processing manuals after cutting. At present, however, quality degradation due to oxidation in this heating process is a problem. For this reason, attempts have been made to use deaerated water as the water to be used, and further to use reduced water. However, if the removal of air and oxygen present in the food tissue is inadequate, the effect is also halved, so vacuum cooking is in progress, but the oxidation prevention is incomplete.

Regarding the water reduction treatment technology, the present inventor conducted research in 1991-3, and was recognized as Patent No. 2890342 on February 26, 1999, "Reducible hydrogen water for food and the like and its manufacturing method" As well as manufacturing equipment ". In this patent, hydrogen that dissolves hydrogen gas in water and shows reducibility and its production method are recognized as patents.
Thereafter, further research was carried out, and "JP-A 2003-19426""Production method of gas-dissolved liquid medium and production system of gas-dissolved liquid medium" proposed on May 1, 2001 was proposed. In this application, it was a technique that provides a technique for adjusting the oxidation-reduction of a liquid by adding hydrogen to a flowing liquid.
Further, in a subsequent study, there is “Automatic redox treatment system using colloidal solution of hydrogen gas and oxygen gas under reduced pressure / pressure dissolution” of “Japanese Patent Application No. 2003-158698” filed on April 28, 2003.
In this application, gas bubbles are crushed by cavitation of a rotor that rotates at high speed by adding oxygen or hydrogen to a flowing liquid, and a reduced pressure condition and a pressurized condition are applied to make the fine bubbles colloidal, thereby causing a supersaturated state of the gas. It is a technology that gives strong oxidizing and reducing power to liquids.
These techniques are all related to redox of water and liquid, and are not proposed as gas exchange means inside the food tissue.

Means to solve the problem

Thus, when processing meat, fish, vegetables, and fruits, there is vacuum cooking, but it is not a reduction treatment, and most of them are cooked under oxidizing conditions.
Therefore, in the present technology to solve the above problem, the present inventor sucks out bubbles contained in the food tissue structure by vacuum degassing the food material with the pinhole opened, and feeds hydrogen gas into this, filling it with hydrogen gas, Furthermore, we developed an oxidation prevention method using gas exchange technology that pumps in carbon dioxide gas and pressurizes it to penetrate hydrogen gas into the tissue. There are two methods for this gas exchange technique.

  The first is to use a tank with a pressure-resistant cooling device for both vacuum and high pressure, fill the tank with solid food, suck out the air in the tissue of the material by vacuum, inject hydrogen gas and pressurize the food structure This is a mass processing method in which hydrogen gas is filled inside and gas exchange is performed. In some cases, hydrogen gas is used for pressurization, but carbon dioxide gas is often used to extract the taste of food and to ensure safety.

  The other is a stack of shelves with a cooling device that puts food in a pressure-resistant tank for both vacuum and high pressure, and a cover container that stores hydrogen gas on top of the plate. Arranged in the cover container, sucking the air in the tissue of the material by vacuum, injecting carbon dioxide or nitrogen gas into the entire tank for safety, injecting hydrogen gas into the cover container and pressurizing, hydrogen inside the food tissue This is a shape-protecting gas exchange method in which gas is filled and allowed to stand for a long time while cooling and gas is exchanged over time. This method is particularly used for foods that are required to be constant without changing the shape of the food.

In the gas exchange treatment method for large-scale tissues such as food, a chilled tank for cooling the tank was attached to a pressure-resistant tank, and a lid for sealing the food at the outlet was installed. A vacuum gauge and a pressure gauge are attached to the sealing lid to monitor the pressure during processing.
For gas exchange of the food material, the air in the tank is first sucked out by a vacuum pump, and the air inside the food material structure is removed.
When the air inside the food tissue is sufficiently sucked out, purified hydrogen gas is injected into the tank from a hydrogen gas injection nozzle installed at the bottom of the tank, and the pressure in the tank is made normal or pressurized.
When the tank is filled with hydrogen gas, carbon dioxide is injected from a carbon dioxide injection nozzle installed at the top of the tank, and the tank is pressurized. The degree of pressurization is adjusted to such an extent that the structure is not destroyed by the ingredients. The reason why carbon dioxide gas is used here is to prevent the flammability of hydrogen gas to make it explosion-proof and to improve the taste of food.
The time for the gas to penetrate into the foodstuff after the inside of the tank is pressurized varies depending on the type of food and needs to be investigated for each food.
When the gas exchange inside the food material is completed under the pressurized condition, the seasoned liquid after the reduction treatment is injected into the tank to prevent the contact with air again when the gas is taken out of the tank to protect the surroundings of the food material.

FIG. 1 shows the structure of a gas exchange device for mass tissue such as food.
The apparatus will be described. In FIG. 1, the gas exchange chamber of the apparatus main body is a pressure-resistant tank shown in 1.
As for the accessory part which comprises a gas exchange chamber, 2 is the sealing lid | cover of the entrance / exit of a foodstuff. Reference numeral 3 denotes a chilled device for cooling the gas exchange chamber.
4 is a decompression gauge attached to the sealing lid, and 5 is a pressure gauge.
6 is a communication intake port with a vacuum device for sucking out air from food, and 7 is a connection pipe.
13 is a nozzle for supplying hydrogen from the bottom of the gas exchange chamber to the gas exchange chamber, and 12 is a connecting pipe to the hydrogen cylinder.
16 is a nozzle for supplying carbon dioxide for pressurizing the gas exchange chamber, and 15 is a connecting pipe to the carbon dioxide cylinder.
Reference numeral 21 denotes a stage at which gas exchange is completed, and an inlet for a reducing seasoning liquid for cutting off direct contact between the food and the atmosphere. Reference numeral 20 denotes a conducting pipe.
As an attached device, 8 is a vacuum pump, 9 is a hydrogen gas supply device, 10 is a pressure gauge of hydrogen gas to be supplied, and 11 is a supply hydrogen gas adjustment valve. 14 is a carbon dioxide supply device, 15 is a carbon dioxide pressure gauge, and 16 is a carbon dioxide adjustment valve.
Reference numeral 19 denotes a reduction processing apparatus for reducing the seasoning liquid for covering the surface of the food that has undergone gas exchange.

Shape protection tissue gas exchange processing method is a method of processing on the shelf in order to prevent crushing and contact due to overlapping of materials by opening pinholes for ingredients that are crushed or damaged when replacing gas such as fruits It is.
For the gas exchange of the foodstuff, several stages of shelves that can be pulled out are provided in a pressure-resistant decompression tank with a lateral pressure resistance, and a cooling function is laid on the shelf board. A cover for storing hydrogen gas is installed at the top of the shelf, and gas is exchanged in this cover.
Ingredients are exchanged by pulling out the shelf, and the cover is lifted to take in and out the ingredients.
When the food is set in the tank and the lid is closed, the air in the tank is first sucked out by the vacuum pump to remove the air in the food tissue.
When the air inside the food tissue is sufficiently sucked out, the tank is filled with carbon dioxide or nitrogen gas, purified hydrogen gas is injected into the cover from the hydrogen gas injection nozzle installed inside the cover, and the pressure inside the tank is kept constant. Pressure or pressure.
When the cover is filled with hydrogen gas, carbon dioxide or nitrogen gas is injected from a carbon dioxide injection nozzle installed at the top of the tank, and the tank is pressurized.
The degree of pressurization is adjusted to such an extent that the structure is not destroyed by the ingredients. The reason why carbon dioxide gas or nitrogen gas is used here is to wrap hydrogen gas in nonflammable gas to prevent flammability and to prevent explosion.
The time for the gas to penetrate into the foodstuff after the inside of the tank is pressurized varies depending on the type of food and needs to be investigated for each food.

FIG. 2 shows the structure of a gas exchanger for shape protection tissue such as food.
The apparatus will be described. In FIG. 2, the gas exchange chamber of the apparatus main body is a pressure-resistant tank indicated by 22.
The gas exchange chamber is configured by providing a shelf device 23 on which food is placed in an inner chamber 26 of a 22 pressure-resistant tank, the shelf device can be pulled back and forth, and food is exchanged by pulling out the shelf.
The shelf is a cooling plate. A cover 24 for storing hydrogen gas is provided at the top of the shelf device. Inside this cover is a gas exchange chamber 27. Gas freely enters and exits the gas exchange chamber and the tank chamber, and the gas exchange chamber by the cover 24 is simply a gas trap.
When food is set, the tank chamber is evacuated from the food. The vacuum operation is operated by the motor 31 through the communication pipe 29 from the communication inlet 25 with the vacuum pump 30 for sucking out air. The degree of vacuum is checked with a decompression gauge 43.
When the degassing from the food is completed, a heavy gas such as carbon dioxide gas or nitrogen gas is injected from the gas ejection nozzle 36 through the conducting pipe 35 to fill the tank inner chamber 26.
When the tank inner chamber 26 is filled with heavy gas, hydrogen gas is injected from the hydrogen gas supply nozzle 42 into the gas exchange chamber 27 through the hydrogen supply pipe 41. Since hydrogen gas is light, the heavy gas in the gas exchange chamber 27 is pushed down to fill the gas exchange chamber.
When the gas exchange chamber is filled with hydrogen gas, carbon dioxide gas or nitrogen gas is injected from the gas ejection nozzle 36 through the conducting pipe 35 and pressurized. Reference numeral 44 denotes a pressure gauge for the gas exchange chamber.
As an attached device, 32 is a carbon dioxide supply device, 33 is a carbon dioxide pressure gauge, and 34 is a carbon dioxide supply pipe.
37 is a hydrogen gas supply device, 38 is a pressure gauge of the hydrogen gas to be supplied, 39 is a hydrogen gas supply pipe, and 40 is a hydrogen gas supply valve.
An outer case 45 accommodates the entire apparatus.

The invention's effect

As described above, in the present invention, the air inside solid food is removed and replaced with hydrogen gas to prevent oxidation and to improve the quality of food.
In particular, the gas exchange in the food is oxidized by the oxygen of the air originally contained in the food during the heat treatment even if the reduction treatment is performed, and the effect of the reduction treatment is halved. Most effective in preventing oxidation during internal machining.

Fig. 1

Mass exchange system for large quantities of food, etc.

Fig. 2

Gas exchanger for shape protection tissue such as food

Explanation of symbols

<Related to gas exchange equipment for large quantities of food, etc.>
DESCRIPTION OF SYMBOLS 1 Pressure-resistant tank 2 Sealing lid of food outlet / inlet 3 Chilled device for gas exchange chamber cooling 4 Decompression gauge attached to the sealing lid 5 Pressurization gauge attached to the sealing lid 6 Communication inlet with the vacuum device 7 With the vacuum device Connection pipe 8 Vacuum pump 9 Hydrogen gas supply device 10 Hydrogen gas pressure gauge 11 Supply hydrogen gas adjustment valve 12 Connection pipe with hydrogen cylinder 13 Nozzle for supplying hydrogen 14 Carbon dioxide supply device 15 Carbon dioxide pressure gauge 16 Supply carbon dioxide Adjustment valve 17 Connecting pipe 18 with carbon dioxide gas cylinder 19 Nozzle 19 for supplying carbon dioxide gas Reduction treatment device 20 for reducing seasoning liquid Conducting pipe 21 for reducing treatment seasoning liquid Inlet for reducing seasoning liquid <in the shape protection tissue of food etc. Gas exchange equipment>
22 Pressure-resistant tank 23 Shelf device 24 on which food is placed 24 Cover 25 for storing hydrogen gas Vacuum inlet 26 Pressure-resistant tank interior 27 Gas exchange chamber 28 Inlet 29 connected to the vacuum pump 29 Pipe connected to the vacuum pump 30 Vacuum pump 31 Vacuum Pump operating motor 32 Carbon dioxide or nitrogen gas cylinder 33 Carbon dioxide or nitrogen gas gauge 34 Carbon dioxide or nitrogen gas supply hose 35 Heavy gas conducting pipe 36 such as carbon dioxide or nitrogen gas Heavy gas supply nozzle 37 such as carbon dioxide or nitrogen gas Hydrogen gas cylinder 38 Hydrogen gas gauge 39 Hydrogen gas supply hose 40 Hydrogen gas supply valve 41 Hydrogen gas supply pipe 42 Hydrogen gas supply nozzle 43 Gas exchange device decompression gauge 44 Gas exchange device pressure gauge 45 Outer case for housing the gas exchange device

Claims (4)

In order to prevent oxidation during cooking of food and improve quality, as a technology to suck out oxidizing gas such as air contained in the structure of solid food ingredients before cooking and replace it with reducing hydrogen gas,
Food is packed in a pressure-resistant tank, and the gas in the tissue is exhausted sufficiently by vacuum degassing with a vacuum pump in the range of 0.01 to 1 Torr,
Hydrogen gas is injected from the base of the tank to fill it, carbon dioxide gas is injected from the upper part of the tank to increase the pressure in the tank to 0.1 to 10 ⁵ P, and tissue air and hydrogen gas at a low temperature of −20 ° C. to + 10 ° C. Reducing gas exchange technology for the inside of tissues such as foods characterized by gas exchange.   In Claim 1, after sucking out oxidizing gas, such as air and oxygen contained in a structure | tissue, supplying reductive hydrogen gas, pressure is applied with a carbon dioxide gas, gas exchange is performed at low temperature, and a structure | tissue has reducibility. Gas exchange solid food and gas exchange solids characterized by the above. In claim 1, a pressure-resistant tank that withstands decompression and pressurization for sucking out the gas inside the food and newly invading the hydrogen gas,
A pipe for extracting gas from the upper part of the tank;
Similarly, a pipe connected to a nozzle for supplying carbon dioxide from the upper part of the tank,
A pipe connected to a nozzle for injecting hydrogen and gas from the bottom of the tank, a vacuum pump connected to a pressure tank,
A gas supply device for supplying the hydrogen purification gas to the pressure tank;
A gas supply device for supplying carbon dioxide gas to the pressure tank;
A supply gas constant pressure device;
A gas exchange device for mass tissue such as food, characterized by having a cooling device chilled for gas exchange of food at a low temperature. In claim 3, the pressure tank of the multi-stage shelf built-in having a number of shelves on which food and the like are placed for the purpose of exposing the food and the like to a high-concentration hydrogen gas atmosphere,
A hydrogen gas exposure shelf in which a hydrogen gas harvesting cover room that exposes foods etc. to a high concentration hydrogen gas atmosphere is arranged on each shelf,
A pipe connected to a vacuum pump for extracting the gas in the tissue at the top of the tank;
A pipe connected to a nozzle for supplying pressurized carbon dioxide or nitrogen gas to the upper part of the tank;
A pipe connected to a nozzle for injecting hydrogen gas into the hydrogen gas exposure shelf cover;
A vacuum pump connected to the pressure tank;
A gas supply device for supplying purified hydrogen gas to the pressure tank;
A gas supply device for supplying carbon dioxide gas or nitrogen gas to the pressure tank;
A supply gas constant pressure device;
A gas exchange device for shape-protecting tissue of food or the like, comprising a cooling device plate for gas exchange of food or the like at a low temperature.

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