JP2007129994A - Apparatus for processing and treating unripe japanese plum or fully ripened japanese plum and method for producing japanese plum product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an apparatus for processing and treating unripe Japanese plums or fully ripened Japanese plums, with which reduction in treatment time in sterilization of unripe Japanese plums or fully ripened Japanese plums and a treatment process for a high additional value (need no preservation with salt, improvement in flavor, sterilization, shorted treatment and reduction in environmental load) are simultaneously achieved and a new process for producing unripe Japanese plums or fully ripened Japanese plums. <P>SOLUTION: The process and treatment apparatus for achieving the optimal treatment method of unripe Japanese plums or fully ripened Japanese plums, corresponding to the kind of unripe Japanese plums or fully ripened Japanese plums comprises supplying water vapor by a water vapor heater as a heating medium according to a treatment process characteristic of unripe Japanese plums or fully ripened Japanese plums to a treatment chamber of low-oxygen atmosphere approximately under atmospheric pressure and automatically or semiautomatically controlling the treatment chamber. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a processing device for ume or fully-ripened plum, and a method for producing ume products, in which superheated steam heated by a steam heating device is used as a heat medium to uniformly process ume or fully-ripened ume in a drying chamber in a short time.

  The production of plum products using conventional green or fully-ripe plums is mainly natural drying (sun-dried) or artificial drying (frozen, far-infrared, etc.). In the latter artificial drying, the processing cost is high and the ume cannot be fully matured. In addition, it is a conventional ume processing technique that presupposes the bactericidal effect of salting, and the environmental load and health load of desalination are large.

  In other words, traditionally, a three-step process of salting, sun-drying, and desalting is required, and during this time, the plums are salted for about a month, causing crushing and lowering the yield. Cells are killed, and loss costs such as wastewater treatment costs are also required.

  In addition, the conventional method requires energy loss and operation cost in the three-stage process of green plum or fully-ripe plum, and also generates product defects (skin breakage) when shifting to the next process. There was a disadvantage that forced quality degradation and yield loss.

As an improvement measure, a prior patent application for far-infrared irradiation and air jet has been issued for shortening the sun-drying process. However, the thermal efficiency in drying is not stable and the quality is not stable, and it is difficult to process in a short time.
Patent Publication 2005-6612 A method for producing dried plums characterized by freezing fruit. In the conventional production method, fruit tissue is killed by salting, but fruit tissue is killed by freezing. And prevents the fruit from growing to maturity. Moreover, the method by freezing is effective with respect to a fully-ripened plum, and cannot mature | ripen an ume. Patent Publication 2005-261276

  These conventional processing machines for green plums or fully-ripe plums are a method of drying the interior of the processing room with hot air or far-infrared rays. It is what.

The present invention relates to the treatment of oume or ripe plums supplied with superheated steam as a heat medium in a low-oxygen atmosphere through a steam heating device (3) to a drying chamber at almost atmospheric pressure in accordance with the specific treatment process of ome or ripe plums. The main feature is the machine (4) and the optimal treatment method of green or fully-ripe plums.
The invention of claim 1, which solves the above-mentioned problems, is a steam heating device (in a temperature state corresponding to the heat supply stage of the plum or fully-ripened plum with the superheated steam supplied by the steam boiler (1) and the heat supply in the ripening stage ( This is a processing device for oume or fully-ripened plums, which is heated in 3) and processed into a stable ripe and sterilized state in a short time in the processing chamber (4) using these as a heat medium. In the invention of claim 2, the temperature control and the flow rate control are controlled by a signal from the processing chamber temperature detector (9) and the temperature detector (10) of the plum or fully-ripened plum, ie, the processing chamber temperature detector (9). When the temperature rise rate of the temperature detector (10) of green plum or fully-ripe plum is higher than the temperature rise rate, the set temperature of the steam heating device (3) is lowered, and in the opposite case, the temperature is raised and set according to the treatment process. Optimum drying conditions for each ume or fully-ripe plum in the temperature rising stage and ripening stage of the ume or fully-ripened plum by adjusting the flow rate with the steam flow rate adjustment valve (7) that controls the inside of the processing chamber (4) to a temperature range In order to achieve this, it is a processing device for an oume or fully-ripened plum meal that automatically or semi-automatically adjusts the amount of superheated steam in the processing chamber (4) with the steam flow rate adjusting valve (7). The first aspect of the present invention is a processing device for green plums or fully-ripened plums in which a device for discharging drainage is disposed in the drain separator (5).

According to the first aspect of the present invention, the heat medium heated by the steam heating device (3) can be introduced into the drying chamber (4) with the steam supplied by the steam boiler (1), so that the process of treating the plum or fully-ripened plum Therefore, it is possible to supply heat according to the temperature, and it is possible to treat the green plum or the fully-ripened plum in a short time, and since the heat supply amount can be freely adjusted, a high addition treatment suitable for the green plum or the fully-ripened plum is possible. According to the invention of claim 2, the superheated steam in the processing chamber (4) and the steam flow rate adjusting valve in order to obtain the optimum processing conditions of the green or fully-ripened plum in the temperature raising stage and the ripening stage of the green or fully-ripened plum, It can be controlled automatically or semi-automatically by the control device (11), and can be subjected to a high addition treatment (a conventional salting process is omitted, and the plum quality is improved and sterilized for a short time). In addition, this drying method can generate high-temperature normal-pressure superheated steam having a dew point or higher at almost atmospheric pressure, and a heat medium temperature that is optimal for each process can be realized with a single heating device. There is an advantage that it can drive by (3).
As a result, the present invention has the following effects.
1. Ome, which is hard and has a hard flesh, can be fully ripened with superheated steam, and even ripened and softened flesh can be made into a product that is heat-sterilized and has a ripening quality.
2. It is a salting-free process that eliminates crushing due to transport and weight, improves yield, saves salting time such as salting and labor, and reduces the environmental impact of wastewater treatment.
3. By omitting the product manufacturing process, the number of manufacturing days can be greatly shortened, resulting in a significant cost reduction.
4). It is a short-time sterilization process that does not destroy the fruit structure, ensuring a fresh taste, and does not apply heavy pressure to the fruit, so the extract of the contents remains as it is and the effect of superheated steam is added to produce a product with a rich fragrance and taste.
5. Since there is no salting process in the manufacturing process and a product with no salt content can be produced, it is possible to provide a product suitable for health food and suitable for the taste of women and children.
6). Short-term and weather-dependent processes such as salting and sun-drying are omitted, and the peak of severe workers can be reduced, which is a countermeasure against the declining birthrate and aging population.

  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 Ome or Ripe plum can be adjusted with a valve. Ome or fully-ripe plum drying equipment that can stably dry in a short time with high addition drying 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 processing 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 temperature sensor in the processing chamber, and (10) is a temperature sensor of green or fully-ripened plum. , (11) is a control device, and (12) is a raw material of ome or fully-ripe plum.

  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), and is heated to superheated steam, 4). The temperature control and flow rate control are controlled by signals from the temperature detector (9) in the processing chamber and the temperature detector (10) of green plum or fully-ripened plum. That is, when the temperature rise rate of the temperature detector (10) of green plum or fully-ripe plum is higher than the temperature rise rate of the processing chamber temperature detector (9), the set temperature of the steam heating device (3) is lowered, and vice versa Raises the temperature and controls the processing chamber (4) to a temperature range set by the processing 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 processing 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 the temperature raising stage and the aging stage.

  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 processing chamber (4). The inside of the chamber (4) is controlled to almost atmospheric pressure.

  In order to make the temperature distribution in the processing chamber (4) uniform, superheated steam spray nozzles are arranged in each part of the drying chamber.

  The temperature detector (10) of the green or fully-ripe plum uses the detector (10) inserted into the center of the raw material of the green or fully-ripe plum to automatically control the drying of the green or fully-ripe plum with the control device (11). .

  FIG. 2 is an application example of the present invention, (12) is a raw material of green plum or fully-ripened plum, (13) is an overheated product of plum, (14) is a plum vinegar flavor, (15) is a pickled container, 16) is a pickled product.

  Fig. 3 compares the new manufacturing process of the present invention (manufacturing process of new high-value-added plum pickled products) and the conventional manufacturing process according to the application example of the present invention, Fig. 4 shows the manufacturing process of plum jam and other plum products, and the process of the present invention The improvement effect map and reference standard time of various plum product processing in are shown in FIG. In other words, a completely new plum production process that does not require salting can be put into practical use. Significant process shortening, 2. 2. Disinfection by salting is not necessary due to heat sterilization, reducing environmental burden and improving health by reducing salt content. 3. Improving quality by ensuring freshness by utilizing plum structure by short-time treatment. Provides multi-merits such as significant cost reduction and creation of various new plum products.

  The sun and far-infrared dryers can be used for various processing of high-quality ume or fully-ripened plums with a short processing time and high addition drying that could not be realized. Also, as shown in Fig. 2, in addition to plum pickled products, pickled plum pickled in taste liquids (plum vinegar, etc.) without salting or sun, and processed with plum pickled products, plum jam, plum wine, plum honey, plum syrup It is possible to produce a wide variety of processed plum products such as dried plums.

It is explanatory drawing which showed the implementation | achievement method of the processing machine of green plum or fully-ripe plum. Example 1 It is explanatory drawing which showed the ume pickled condition of the pickled ume of the plum and fully-ripe plum. (Example 2) It is explanatory drawing which showed the comparison of the conventional plum production process and the plum production process of this invention. (Example 2) It is explanatory drawing which showed the manufacturing process of the plum jam and other plum products. It is explanatory drawing which showed the improvement effect map of various plum products processing by the manufacturing process of this invention, and reference standard time.

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 solution 15 Taste picking container 16 Plum pickled product

Claims (7)

  By supplying high temperature superheated steam as a heat medium by the steam heating device (3) and supplying oume or fully-ripened plum into the treatment chamber (4), the temperature is raised by heating with any superheated steam at 60 ° C to 150 ° C for a short time (10 An automatic or semi-automatic processing apparatus that makes a semi-ripe or fully-ripe plum state in minutes to 30 minutes).   In Claim 1, in order to set it as the optimal processing conditions of each plum flesh of Ome or fully-ripe plum, processing of Ome or fully-ripe plum which is adjusted or dried automatically or semi-automatically with the steam flow rate adjustment valve (7) in the processing chamber (4) Processing method.   In Claim 1, the temperature control for ensuring the bactericidal effect of green plum or fully-ripe plum is a steam flow rate adjustment valve (7) for optimal control from conditions such as weight, moisture content, freshness, etc. The processing method of oume or fully-ripe plum that is adjusted automatically or semi-automatically.   In Claim 1, the automatic or semi-automatic processing apparatus which manufactures the processed food of the ume or fully-ripe plum with the homogenization of the plant component of the ume or the fully-ripe plum by the superheated steam of a fine oxygen-free atmosphere or a special heat medium, In addition, a device for supplying, cooling, and the like supplying a plum or a fully-ripened plum as needed, and a superheated steam treatment.   The automatic or semi-automatic processing apparatus according to claim 1, wherein the automatic or semi-automatic processing apparatus according to claim 1 is immersed in a seasoning liquid containing ume vinegar or perilla after superheated steam treatment to produce processed foods of a variety of flavored ume or ripe plums. A method for producing new plum products without salting using processed raw materials.   A new manufacturing process that reduces the environmental and health burden and improves quality such as sterilization and ripening in an innovative process that eliminates the need for salting and salt removal in the conventional plum product manufacturing process. Naturally processed plum products without salting such as A plum pickled product, B plum jam, C plum wine, D plum honey, E plum syrup, F dried plum, etc., which can be processed based on the plum raw material treated in claim 4. Kind.

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