JP2008307051A - Reducing food, reducing mushroom food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a technique for producing functional food, having antioxidation function in itself by the heat-processing of a food raw material and being effective in preventing thermal oxidation of functional components by air contained in the food material, to prevent the degeneration loss, and lowering of the function and preventing generation of potato smell caused by heating, to provide a product having high functionalities and ensuring long-term preservation of quality by the reduced storage of the food without the use of food additives, such as antioxidation agents or deoxidation agents, and to provide a technique for developing the product. <P>SOLUTION: A mushroom food product having long-term preservability which is effective for suppressing oxidative degeneration with high-temperature in the thermal sterilization and having free radical scavenging property with a DPPH reagent, by magnetizing treatment can be produced by deaerating mushrooms in a reducing solution, thereby reducing even the inner tissues of the mushrooms. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention prevents the functional component from being oxidized by heating in the air contained in the food during the heat processing of the food material, denatured and depleted, and prevents the function from deteriorating. The technology itself produces functional foods that have an antioxidant function, and the food is reduced and stored, so that it has high functionality and quality without the use of food additives such as antioxidants and oxygen scavengers. The present invention relates to a product that guarantees long-term storage and its development technology.

Conventionally, food storage has been performed by placing food such as canned food, bottling, and retort food in a sealed container, and setting aseptically sealed conditions by heat sterilization.
However, in any processing technique, it has been difficult to prevent destruction of vitamins, pigments and other antioxidant functional substances due to oxidation during heat sterilization.
In particular, in recent years, retort processing has emerged in the mainstream of preserved foods, anti-oxidation technology has been added and new technology has been added, and more than 20 patent applications since 1993 have been filed.

If you consider the contents of patent applications regarding these retort processed foods,
Patent Document 1 is a heat-resistant calcium-reinforced seaweed retort food, which is a technique for fixing alginic acid with dietary calcium.
Patent Document 2 is a tofu that combines refrigeration and retort processing, and a method for producing the same. The main purpose is to soy milk and thickening polysaccharide mixture after high-speed stirring, swelling and moistening, degassing treatment, heating and solidifying again, and freezing. There is technology.
Patent Document 3 is a technique for preventing food from being boiled by applying or immersing a chitosan solution in a food material such as vegetables or seafood by a method for preventing the food material from boiling during retort processing.
Patent Document 4 is a retort tofu mixed with food powder and paste and a manufacturing method thereof. The main point is that food powder and / or food paste is uniformly mixed with soy milk by high-speed stirring, and a coagulant is added after deaeration treatment. This is a technique for filling, heating, and cooling a container.
Patent Document 5 is a meat potato retort processing method, and the storage method is a technique of nitrogen gas replacement.
Patent Document 6 is a method for producing retort tofu, in which curdlan, tapioca starch and a coagulant are added to soy milk and heat-treated while containing bubbles to produce tofu.
Patent Document 7 is a technique in which a mixed gas of nitrogen gas and carbon dioxide gas is enclosed in order to improve long-term storage with a retort-cooked rice that can be distributed at room temperature and its manufacturing method.
Patent Document 8 is a method of retort-packing vegetables and storing them at room temperature for a long time, trehalose that prevents starch deterioration, a pH adjusting material that functions to suppress the oxidation reaction of polyphenols, and sodium chloride that functions to sterilize. Is a technique of dipping for 30 minutes in a solution containing water and retorting at a low temperature.
Patent Document 9 is a technique for enhancing the storage property with ascorbic acid in a gel for retortable food and a method for adjusting the gel.

Next, if you look at the aerated retort processing technology aimed at preventing oxidation during retort processing,
Patent Document 12 is an aerated cooking sterilizer, which is a device that controls to fit an appropriate temperature-time transition curve for heat sterilization in order to stabilize the quality of the aerated retort processing technique.
Patent Document 13 is a gas replacement device for cans of aerated foods. A box-shaped gas replacement device is provided on a conveyor to cover the food, and the gas in the can is automatically deactivated immediately before filling and sealing the food. It is a device that replaces gas.
Patent document 14 is an apparatus for cooking and sterilizing an aerated food in a can, and controlling it so as to conform to an appropriate temperature-time transition curve for heat sterilization in order to stabilize the quality of the aerated retort processing technique.
Patent Document 15 is a technique related to temperature management such as rapid cooling and the conditions suitable for an appropriate temperature-time transition curve for heat sterilization in an aerated cooking sterilization process.
Patent Document 16 is an in-can cooking sterilization system for aerated foods, in which food is enclosed with an inert gas in a bag and sterilized by heating.
Patent Document 17 is an aerated food sterilization system and an inert gas filling device that holds a packaging material having a barrier property such as a retort pouch and a bag mouth opening / closing means, and food filling on a radial arm held by a rotating drum. A system that performs cost-activated gas replacement, encloses, and heat sterilizes.
Patent Document 18 is an aerated gas generator that replaces air in a bag in packaging of aerated food, generates nitrogen gas to be sealed at a work place, and supplies nitrogen gas mixed with ethanol vapor. It is a gas exchanger that can be used.
Patent Document 19 is a technique for preventing discoloration of retort food, and is an aerated retort processing technique in which food and an oxygen scavenger are placed in a packaging container, air in the outer packaging container is degassed, and heat sterilization is performed.
As mentioned above, there are recent applications related to the production of retort foods, but many are improvements to the product manufacturing process. For deaeration treatment other than aerated foods, the purpose of removing bubbles in the product tissue is also to remove product spots. However, it does not touch on functions such as oxidation prevention.
However, in the aerated food, the purpose is to replace the air in the container with an inert gas.
Antioxidation of products is carried out by adding antioxidants such as trehalose, polyphenols, ascorbic acid, oxygen scavengers, etc., and by adding nitrogen gas and carbon dioxide gas, but the main purpose of this application is removal of oxidizing gas. The reduction | restoration process in the subsequent foodstuff structure | tissue is not performed.

Among the processed products of dried salmon, dried products such as dried shiitake mushrooms, sea cucumbers of sea cucumber, and kelp and shiitake mushrooms are sold as bottles and cans.
Recent technological developments related to the processing of rice cakes from 1993 to 2007 include 81 patent documents related to “mushroom processing”, 112 patent documents related to “mushroom processing”, and 3 patent documents related to “mushroom processing”. It recognized.
Many of the applications are techniques for drying using straw, techniques for processing mycelium for food, and techniques for developing new foodstuffs from dried straw.
Among these, several patent documents were recognized that were used in combination with heat sterilization and retort sterilization, which are related to the present invention that maintains the flavor of raw strawberries and enhances the preservation property.

Raw salmon is easy to rot and has low storage. In addition, matsutake loses fragrance during transportation, and the quality is greatly reduced in remote areas.
With the exception of dried shiitake mushrooms, cocoons require products with a raw flavor. For potatoes that have a taste and flavor that is important, such as matsutake mushrooms, the product must have a raw texture and a processed product that contains fragrances. A processed product with a feeling is necessary.
As shown in Patent Document 20, the first development of salmon retort food was the “method for producing salmon food” proposed by the present inventor using raw shiitake mushrooms in 1992. In this method, the hardness, breaking strength, brittleness, softness, crispness, etc. of fresh shiitake mushrooms were examined to confirm the good texture, but oxidative deterioration due to heating was observed because no reduction treatment was performed.

As a technology close to the present case, there are “mushroom processing methods” in Patent Literature 20 and Patent Literature 21, but they are not oxidation prevention technologies such as reducing conditions, and are not out of ordinary retort sterilization.
Patent Document 22 has developed a mushroom process that combines mushrooms, a processing method that is adjusted to a low pH so that the shape of the cocoon does not collapse, and retort sterilization.
In any technique, ascorbic acid is used as an antioxidant, which is a technique for reducing the taste, and not a food technique with a reduction treatment.

In the processing of matsutake mushrooms that place importance on aroma, as shown in Patent Document 23, it is immersed in a solution containing at least one component selected from salts, saccharides, polysaccharides, thickening polysaccharides, organic acids, amino acids, and nucleic acids, and blanched. Alternatively, a technology is developed in which heat treatment is performed by steam treatment, and after rapid cooling within a short time that the aroma is not impaired, the product is immersed in the seasoning liquid so that there are no exposed portions in the air and stored at a low temperature at a temperature that does not completely freeze.
In these methods, the use of antioxidants and the reduction treatment in this case have not been studied.

In Patent Document 24, as a technique for performing sterilization of mushrooms and maintaining low oxygen concentration conditions from the processing stage to storage and distribution stages to prevent oxidative degradation, oxygen scavengers are used in sealed containers after heating with heated steam. A technique has been developed in which oxygen is used to remove the oxygen concentration and the oxygen concentration is 0.1% or less and stored at 15 to -2 ° C.
In this method, an oxygen scavenger is used, but no reduction treatment is performed.
Thus, even in the food processing technology for mushrooms, no reduction treatment is performed inside the tissue of the cocoon.

In the technology relating to the reduction treatment, the present inventor has developed a method for producing reducing hydrogen water in Kumamoto Prefecture by blowing hydrogen into water in a batch and dissolving under pressure as seen in Patent Document 25.
This method does not have a specific description in the processing steps and cooking steps necessary for improving the quality of food, and is not a technique for enhancing the penetration of reducing power into the food material and antioxidative functionality.

  As seen in Patent Document 26, the present inventor has improved the reduction process to a method of producing reduced water by dissolving hydrogen continuously in a flowing solution at a research institute of information science.

  Moreover, as seen in Patent Document 27, the present inventor has established a reduction process by a method for producing a hydrogen colloid in which hydrogen is homogenized as fine bubbles at the Institute of Information Science, Ltd.

Furthermore, as shown in Patent Document 28, the present inventor developed a free radical-erasable hydrogen solution and a production method for producing a free radical-erasable hydrogen solution that is produced by reducing treatment at a research institute of information science at a limited company and further magnetizing a hydrogen colloid. did.
Patent Document 26 and Patent Document 27 are techniques for efficiently and strongly imparting reducibility to a solution. Patent Document 28 is intended to provide an antioxidant function to a solution, but is a technique for performing high-quality reductive heat sterilization. Absent.

Published Japanese Patent Laid-Open No. 05-292923 Published Japanese Patent Laid-Open No. 06-153840 Published Japanese Patent Application Laid-Open No. 07-099914 Published Japanese Patent Application Laid-Open No. 07-194331 Published Japanese Patent Application Laid-Open No. 08-056625 Published Japanese Patent Application Laid-Open No. 08-242825 Published Japanese Patent Laid-Open No. 2001-275185 JP 2001-267020 A published Published Japanese Patent Application Laid-Open No. 2006-061145 JP 2007-110975 published JP 2007-125016 A published Published Japanese Patent Application Laid-Open No. 07-231770 Published Japanese Patent Application Laid-Open No. 07-313121 Published Japanese Patent Application Laid-Open No. 07-313122 Published Japanese Patent Application Laid-Open No. 07-313125 Publication of WO95 / 23526 Published Japanese Patent Application Laid-Open No. 07-313128 Published Japanese Patent Application Laid-Open No. 08-323185 Published Japanese Patent Laid-Open No. 2000-116366 Published Japanese Patent Application Laid-Open No. 06-022722 Published Japanese Patent Laid-Open No. 07-111877 JP 2001-186857 published Published Japanese Patent Application Laid-Open No. 2004-105168 JP 2006-345838 published Published Japanese Patent Application Laid-Open No. 08-056632, (Patent No. 2890342) Patent No. 3829170 Japanese Patent No. 3843361 Japanese Patent Application No. 2006-126732

  The problem to be solved by the present invention is to remove air and oxygen contained in the tissue of the food during the heat sterilization of food processing, and instead fill the tissue with reducing water and penetrate the reducing ability into the food. It is a technology that enables antioxidants without using unnecessary additives such as antioxidants and oxygen scavengers that reduce the taste of products such as astringency and sourness. It is another object of the present invention to provide a storable strawberry food having an antioxidant function by adding a reduction magnetization process.

As a means for solving the above problems, the present invention provides a primary degassing reduction processing tank or a primary degassing reduction magnetization processing tank that performs a pre-reduction process or a reduction magnetization process of processing liquid and food as shown in FIG. When,
A secondary deaeration reduction treatment tank or a secondary deaeration reduction magnetization treatment tank for making a seasoning liquid and further performing deaeration and reduction treatment or reduction magnetization treatment of the food that has undergone preliminary reduction treatment;
A communication pipe having an on-off valve for connecting and communicating between the primary degassing reduction treatment tank or the primary degassing reduction magnetization processing tank and the secondary degassing reduction treatment tank or the secondary degassing reduction magnetization treatment tank;
A primary reduction treatment device or a primary reduction magnetization treatment device that performs a preliminary reduction treatment or a preliminary reduction magnetization treatment of a processing liquid and food;
A primary vacuum pump;
A secondary vacuum pump;
A secondary reduction / reduction treatment device or a secondary reduction magnetization treatment device that performs degassing and reduction treatment or reduction magnetization treatment of the food that has been subjected to preliminary reduction treatment by making a seasoning liquid;
A primary circulation pump for pre-reduction treatment of processing liquid and food;
A secondary circulation pump for reducing the food that has been subjected to a preliminary reduction process by making a seasoning liquid;
A mesh bucket with a function to completely submerge the ingredients in processing water and seasoning liquid,
Developed a reduction or reduction magnetization treatment system for food.
Then, by combining the patent No. 3843361, Japanese Patent Application No. 2006-126732 already proposed by the present inventor and the apparatus of the present application, a new food processing process is proposed to improve the quality of products and the efficiency of production. .

In the food reduction or reduction magnetization processing system, the technology of Japanese Patent No. 3843361 is incorporated in the portion for performing reduction treatment, and the technology of Japanese Patent Application No. 2006-126732 is incorporated in the portion for performing reduction magnetization processing.
The main focus of the development is the reduction processing process of food, which has conventionally been a mechanical device that properly communicates the process of homogeneous transport of ingredients, preparation of a deaeration tank, deaeration of food, reduction treatment, reduction replacement, seasoning, etc. In addition, we have been doing manual work separately using vacuum packaging machines and batch tanks, but since the work is complicated and heavy labor, we have developed a system that makes it easy to reduce food.
The operation of the system will be described along the claims of the work process.

As a basic technology corresponding to claim 2, the reduction processing technology of Japanese Patent No. 3843361 was incorporated, and a food processing step was proposed as shown in FIG. 2 in combination with the degassing / reduction processing tank proposed in this application. .
1 treating water B was placed into primary deaerating and reduction treatment tank _{C 1,} degassed _{2 1} at the primary vacuum pump _{D 1.}
2 Deaerated water 2 ₁ performs seasoning operation 3, sends hydrogen gas from primary hydrogen supply device H ₁ using primary reduction treatment device E ₁ in primary deaeration / reduction treatment tank C ₁ , and seasoning liquid 1 is reduced.
3 The food A is fixed to the mesh bucket h and is put into the primary degassing / reducing tank C ₁ where the reducing process is completed.
4 ingredients were placed in the A 1-order degassing and reduction processing tank C ₁ to the close lid perform degassing.
5 degassed ingredients A connected via the primary reduction apparatus E ₁ and the circulation pump G _1, the circulation of a → b → c → d → e → f in primary deaerating and reduction treatment tank C within ₁ Reduction process 1 is performed.
6 Put the reduced food into the retort pouch 7.
7 Vacuum packaging 8 the retort pouch 7 containing the ingredients with the vacuum packaging machine I.
8 Foods vacuum-packed are subjected to heat sterilization 9 in a heat sterilization tank J.
9. The food after heat sterilization is rapidly cooled in the quick cooling tank L and stored in the refrigerator 11.
It has the process of.

As a basic technique corresponding to claim 3, the reduction processing technique of Japanese Patent No. 3842361 was incorporated, and a food processing step was proposed as shown in FIG. 3 in combination with the degassing / reduction processing tank proposed in the present application.
1 treating water B was fed to the primary degassing-reduction treatment tank _{C 1,} degassed _{2 1} at the primary vacuum pump _{D 1.}
2 treating water B was fed to the secondary deaeration-reduction treatment tank _{C 2,} degassed _{2 2} at the secondary vacuum pump _{D 2.}
3 Deaerated water 2 ₁ sends hydrogen gas from the primary hydrogen supply device H ₁ using the primary reduction treatment device E ₁ in the primary deaeration / reduction treatment tank C ₁ to reduce the solution 1.
4 Deaerated water 2 ₂ performs seasoning operation 3 and sends hydrogen gas from secondary hydrogen supply device H ₂ using secondary reduction treatment device E ₁ in secondary deaeration / reduction treatment tank C ₂ , The reduction treatment 5 is performed.
5 The food A is fixed to the mesh bucket h, and is put into the primary degassing reduction processing tank C ₁ after the reduction processing.
6 Primary deaeration / reduction treatment tank C ₁ containing food A is tightly covered and deaerated.
7 The degassed food A is connected to the primary reduction treatment device E ₁ and the circulation pump G ₁ via the connection conducting pipe k, and a → b → c → d in the primary deaeration / reduction treatment tank C ₁ . The cyclic reduction process 1 of → e → f is performed.
8 The reduced food is put into the secondary degassing / reducing tank C ₂ and degassed 4.
9 The deaerated food material A is connected to the secondary reduction treatment device E ₂ and the secondary circulation pump G ₂ via the connecting conducting pipe k, and a → b → c in the secondary deaeration / reduction treatment tank C ₂ . The cyclic reduction process 5 of → d → e → f is performed.
10 Put the reduced food into the retort pouch 7.
11 Vacuum packaging 8 the retort pouch 7 containing the foodstuff with the vacuum packaging machine I.
12 The foodstuff which carried out the vacuum packaging 8 performs the heat sterilization 9 with the heat sterilization tank J. FIG.
13 The food after the heat sterilization is rapidly cooled in the quick cooling tank L and stored in the refrigerator 11.
It has the process of.

As a basic technology corresponding to claim 6, the reduction magnetization processing technology of Japanese Patent Application No. 2006-126732 is incorporated, and combined with the degassing / reduction processing tank proposed in the present application, as shown in FIG. Proposed process.
1 treating water B was placed into primary deaerating and reduction treatment tank _{C 1,} degassed _{2 1} at the primary vacuum pump _{D 1.}
2 treating water B was introduced into a secondary deaeration-reduction treatment tank _{C 1,} degassed _{2 2} at the secondary vacuum pump _{D 2.}
3 Degassed water 2 ₁ uses a primary reduction magnetization processing device F ₁ in the primary degassing / reduction treatment tank C ₁ to send hydrogen gas from the primary hydrogen supply device H ₁ to reduce the magnetization of the solution. 1
The treatment is connected to the primary reduction magnetization processing device F ₁ and the circulation pump G ₁ through a connecting conducting pipe k, and a → b → c → d → e → f in the primary deaeration / reduction treatment tank C ₁ . The cyclic reduction process 1 is performed.
4 degassed water 2 ₂ performs seasoning work 3 sends a second deaerating and reduction treatment tank C ₂ within the secondary reduction magnetization process unit F ₂ hydrogen gas from the secondary hydrogen supply device H ₂ using a seasoning The liquid is subjected to reduction magnetization treatment 6.
5 The food A is fixed to the mesh bucket h and is put into the primary degassing / reducing tank C ₁ where the reducing process is completed.
6 Primary deaeration / reduction treatment tank C ₁ containing food A is tightly covered and deaerated.
7 The degassed food A is connected to the primary reduction treatment apparatus F ₁ and the circulation pump G ₁ via the connecting conducting pipe k, and a → b → c → d in the primary deaeration / reduction treatment tank C ₁ . The cyclic reduction process 1 of → e → f is performed.
8 reduction processed food is placed in a secondary degassing and reduction processing tank C _2, degassed 4 again.
9 degassed ingredients A is connected via a connecting Tsushirube pipe k with secondary deaeration-reduction treatment tank C ₂ and the secondary circulation pump G _2, a quadratic deaerating and reduction treatment the tank C ₂ → A cyclic reduction process 6 of b → c → d → e → f is performed.
10 Put the reduced food into the retort pouch 7.
11 Vacuum packaging 8 the retort pouch 7 containing the foodstuff with the vacuum packaging machine I.
12 The foodstuff which carried out the vacuum packaging 8 performs the retort sterilization 10 with the retort sterilization tank K. FIG.
13 The food after retort sterilization is rapidly cooled in the quick cooling tank L and stored at room temperature 12.
It has the process of.
The normal sterilization temperature is 30 ° C. to 1 hour at 120 ° C. in the case of the retort 10, and 30 minutes to 1 hour at 100 ° C. in the case of the heat sterilization tank 11, and the sterilization is repeated once more on the next day to complete the sterilization.
Ingredients that tend to soften at high temperatures and ingredients that boil down are lightly sterilized. In this case, low temperature storage is necessary. In order to prevent oxidation, a method of rapid cooling and refrigeration is desirable, but room temperature storage is also possible.

According to the description of claim 7, when using aromatic matsutake mushrooms, pine dew, vine cocoons, net cocoons, and other aromatic cocoons, the importance of the reduction magnetization is to reduce the positively charged fragrance component to the reduced seasoning liquid. It is to capture with the negative charge of and to be trapped in the tissue.
The principle is a method in which the fragrance discharged during vacuum processing is dissolved in the reduced magnetized water from inside the bag, and the fragrance dissolved in water during vacuum packaging is allowed to invade back into the heel tissue again with water.
Another important point of confining the fragrance more in the bag is to enclose the retort with the aluminum coating of a material that cannot be passed through the gas, which has been reduced and magnetized to the inside of the tissue to prevent the loss of the fragrance. It is to fill the bag quickly.
Encapsulating retort bags that have been processed with aluminum clothing are suitable for the preservation of aroma and reducibility, as well as the maintenance of antioxidant function, since neither aroma nor hydrogen can pass through.
Further, in order to keep more aroma in the bag, a small amount of the reductive magnetized seasoning liquid is added to the extent that the bag is immersed, and sterilized after vacuum packaging.
The product is aseptic and highly storable, and its use surface is high in fragrance, can be baked and boiled, and can be provided as a variety of ingredients, or as it is as sashimi for commercial use.

According to the description of claim 8, shiitake mushrooms, licked mushrooms, yutake mushrooms, enrigi, and other mushrooms are used as they are except for the portions with stones, and are immersed in a seasoning liquid that has been subjected to reduction magnetization treatment in a sealed pressure resistant container.
The soak immersed in the reduced magnetization seasoning liquid seals the pressure-resistant container, vacuums the gas contained in the material, returns to normal pressure after degassing, and permeates the magnetized reduction seasoning liquid into the tissue of the soot.
Furthermore, simultaneously with returning to the normal pressure, the pressure-resistant container containing the soot and the reduction magnetizing apparatus are connected by a pipe and circulated, and the reduction magnetization seasoning liquid is again subjected to the circulation reduction magnetization treatment to provide an antioxidant function.
Processing is continued until the magnetic seasoning with anti-oxidation function is sufficiently filled with the tissue of the cocoon, and when the recirculation reduction magnetization processing is completed, the cocoon is taken out and subjected to aluminum coating processing of the material through which gas cannot pass. Fill the retort filled bag.
The retort-filling bag filled with the bag is sterilized by heating in a heat sterilization tank or a retort sterilizer after vacuum packaging. The product is aseptic and highly storable, and it can be used as a variety of ingredients with abundant fragrance, but as it is, it is the best fast food as sashimi.

According to the description of claim 9, the process is shimeji mushroom, jellyfish, sardine mushroom, mushroom, enoki mushroom, maiko, net mushroom, and other strong odor moth, except for the tip part with stone, The process of repeatedly immersing and rinsing softly in the reduced magnetized water, dissolving the positively charged unpleasant components with the negative charge of the reduced water, the reduced colloid, and the reduced magnetized colloid solution, and washing away is important. After the cleaning process, the soot and the reduced seasoning liquid or the reduced magnetic seasoning liquid are filled in a sealed pressure resistant container, and the gas contained in the material is vacuum degassed by sealing the pressure resistant container.
If you show the whole process,
1 Water B is put into the primary degassing / reduction tank C ₁ and degassed 2 by the primary vacuum pump D ₁ .
2 degassed water connected to the inlet a of the pump device H ₁ at the primary degassing-reduction treatment tank C ₁ of f position the pipe, further suction pump device H ₁ of the discharge port b and the reducing processing apparatus F ₁ a mouth c is piped, connecting the discharge port d and the closed pressure vessel e reduction treatment apparatus F ₁ in the pipe.
The discharge port d of the reduction treatment apparatus F ₁ the e position of the closed pressure-tight container C ₁ for connecting a pipe.
3 When connecting pipes is completed, the pump device G ₁ and the reducing processing apparatus F ₁ is operated, the addition of hydrogen supplied from the hydrogen supply apparatus H _1, with a reducing processing apparatus F _1, circulates reduction treatment, further water in the primary degassing and reduction processing tank C ₁ pressurized圧還to the original processing 1.
4 Put the soot A into the primary degassing / reducing tank C ₁ with the reduction treatment 1 added to water, seal it and deaerate it with the vacuum pump D ₁ to remove the air inside the soot, and supply the hydrogen supply device H ₁ , The reduction treatment apparatus F ₁ is operated to circulate with the primary degassing / reduction treatment tank C ₁ , hydrogen H ₁ is added, and soot reduction 1 is performed.
5 then degassed 2 ₁ using a vacuum pump D ₁ seasoning 3 to advance water B in primary deaerating and reduction treatment tank C within _1, pump apparatus G _1, by operating the reduction treatment apparatus F ₁ 1 next deaerating and reduction treatment tank C ₁ and is circulated, the addition of hydrogen H _1, performs a reduction process to prepare the seasoning liquid reducing solution 6.
6 Vacuum pump D ₂ that sucks and discharges gas from primary deaeration / reduction treatment tank C ₂ by putting the soot after completion of preliminary reduction 1 into the primary deaeration / reduction treatment tank C ₂ solution of seasoning liquid Then, vacuum deaeration 4 again 7 After the deaeration, the lid of the primary deaeration / reduction treatment tank D ₂ is opened, the reduced soot is put in, the pump device G ₂ and the reduction magnetization treatment devices F ₂ and 1 the following degassing and reduction processing tank D ₂ connected by a pipe, to set the reduction magnetization process.
8 When the setting of the pipe of D ₂ is completed, the pump device G ₂ and the reduction magnetization processing device F ₂ are operated to circulate the reduction treatment seasoning solution 6 in the sealed pressure resistant vessel D ₂ , thereby further strongly reducing the seasoning solution to the reduction magnetization. Process 6 is performed.
9 Take out the basket 7 after the reduction magnetization process 6 and put it in a retort pouch 7 made of an aluminum coating material.
10 When the vacuum packaging I is completed, the vacuum packaging pack 8 is put into the retort sterilization apparatus K, and the temperature and time within a range where the optimum texture can be maintained for each basket are selected and sterilized by heating.
When complete sterilization is performed by the heat sterilization tank K at 100 ° C., the heat sterilization is performed again at the normal temperature for a whole day and night. After sterilization, it is rapidly cooled L and refrigerated.
The principle is a method in which the fragrance discharged during vacuum processing is dissolved in the reduced magnetized water from inside the bag, and the fragrance dissolved in water during vacuum packaging is allowed to invade back into the heel tissue again with water.
Another important point of confining the fragrance more in the bag is to enclose the retort with the aluminum coating of a material that cannot be passed through the gas, which has been reduced and magnetized to the inside of the tissue to prevent the loss of the fragrance. It is to fill the bag quickly.
Encapsulating retort bags that have been processed with aluminum clothing are suitable for the preservation of aroma and reducibility, as well as the maintenance of antioxidant function, since neither aroma nor hydrogen can pass through.
Further, in order to keep more aroma in the bag, a small amount of the reductive magnetized seasoning liquid is added to the extent that the bag is immersed, and sterilized after vacuum packaging.
The product is aseptic and highly storable, and its use surface is high in fragrance, it can be baked and boiled, and it becomes a fast food that is optimal as sashimi as it is as a variety of ingredients.

  Hereinafter, the present invention will be specifically described with reference to examples. However, the following examples illustrate the present invention, and the present invention is not limited to the following examples.

About reductive substitution in soybean tissue and changes in properties of soy milk.
(Measurement method of pH and redox potential)
The pH of the processed heel was measured by measuring the pH inside the heel tissue with a penetrating penetrating electrode.
The redox potential was measured by inserting a platinum electrode into the sputum tissue hole of the penetrating pH electrode trace with a sharp tip and measuring Eh.
[Measuring equipment]: METTLER Portable pH meter MP120BE

Soymilk Processing Method 1 in Control Zone Soybean was soaked in normal water overnight and drained the next morning.
2 Six times as much water was added to the soaked soybeans and crushed and heated in a pan.
3 Heating continues until 5 minutes after boiling, put in a cotton cloth bag and pressurize and squeeze.
4 The squeezed soymilk was packed in an aluminum foil membrane retort pack, enclosed and heat sterilized.
5 The oxidation-reduction potential of the heat-sterilized soymilk solution was measured.

Soymilk Processing Method 1 in Degassed and Reduced Treatment Zone Soybeans were soaked in reduced treated water, vacuum degassed, replaced with reduced water, soaked overnight, and drained the next morning.
2 6 times reduced water was added to the soaked soybeans and crushed and heated in a pan.
3 Heating continues until 5 minutes after boiling, put in a cotton cloth bag and pressurize and squeeze.
4 The squeezed soymilk was packed in an aluminum foil membrane retort pack, enclosed and heat sterilized.
5 The oxidation-reduction potential of the heat-sterilized soymilk solution was measured.

results of the experiment

Summary of results The processing water in the control zone was +230 mV, slightly lower than the city tap water and a redox potential similar to that of well water. If this is reduced, it becomes a strong reduction of -600 mV.
Using these waters, the control area was washed with soy beans and immersed as it was, while the degassing reduction treatment area was washed with soybeans, immersed in reducing water, vacuum degassed, and then redoxed with a recirculating reduction treatment device. It processed so that an electric potential might be set to -600mV.
The oxidation-reduction potential in the overnight control area was almost unchanged, while the redox potential of the water in the degassing reduction-treated area increased slightly due to oxygen in the air. When this was heat-treated, the redox potential during soymilk purification decreased about 200 mV in the control group due to the influence of antioxidants such as polyphenols. Increased by about 300 mV. After that, when retort was enclosed, no significant change was observed in either section after 1 week of storage. However, the fact that the potential of the deaerating and reducing treatment group is lower than the control group by 100 mV or more indicates that the antioxidant treatment contains a large amount of antioxidants, and that the component is of high quality. ing.

About reduction processing of vegetables and meat

Processing method of vegetable food in the control zone To investigate the oxidation-reduction properties of processed products, in order to eliminate complicated conditions and to make the conditions uniform, a thick carrot about 3 cm in diameter is cut into 4 cm in length, and then the normal water After being soaked overnight, it was put into a retort bag, vacuum packed, and subjected to normal retort heat sterilization.

Processing method of vegetable food in the degassing reduction treatment section As in the control section, cut a thick carrot about 3 cm in diameter to 4 cm in length, immerse and deaerate it in reducing water, and recirculate it with the circulation reduction system of this application. After carrying out a reduction treatment and immersing in reduced water overnight, it was put into a retort bag, vacuum packed, and subjected to normal retort heat sterilization.

Processing method of meat food in the control zone To investigate the oxidation-reduction properties of processed products, cut the Kumamoto pork into 4 cm squares and leave them in normal water for 2 hours to eliminate the complicated conditions and to make the conditions uniform. In a retort bag, vacuum-packed and subjected to normal retort heat sterilization.

Processing method of meat food in the deaeration and reduction treatment section Cut the Kumamoto pork into 4 cm square as in the control section, immerse and degas it in reducing water as it is, and perform the circulation reduction treatment again with the circulation reduction system of the present application. Then, after being immersed in reduced water for 2 hours, it was put in a retort bag, vacuum packed, and subjected to normal retort heat sterilization.

results of the experiment

Summary of Results The redox potential of the water used was +300 mV, but the redox potential of the water that was subjected to the reduction treatment was −600 mV. Tested by degassing immersion treatment using these waters,
In the processing of vegetables, the ginseng tissue has a strong dehydrogenase activity, so that the redox potential is +45 mV, which is lower than water due to respiration. Even when this was heated, +48 mV was indicated because of the antioxidant effect of carotene. In the reduction treatment area, the water was -600 mV, but after one night, it rose to -550 mV due to oxygen in the air and oxidation factors in the tissue. Furthermore, when heat-processed, the oxidation factor in a structure | tissue worked | functioned strongly and it raised to -430mV. The difference between the control group and the reduction treatment group indicates that many antioxidant components are decomposed during the heat processing, and many functional components remain protected by the reduction treatment.
In the processing of meat, since the raw meat is already dead, the redox potential did not decrease much at +230 mV because there was no dehydrogenase activity of the tissue. When this was heated, it dropped to +81 mV. This indicates that antioxidant components remain in the tissue.
In the reduction treatment section, the temperature of the raw food was low, so the action of the antioxidant component was weak and decreased to −580 mV. However, when heated, the oxidation factor in the tissue worked to increase to −530 mV.
However, these differences indicate that many antioxidant components are decomposed during the heat processing, but many antioxidant components remain by the reduction treatment, and the functionality is high.

About the production of antioxidant reduction retort candy food (measurement method of antioxidant food function)

b) Control sample Collect 10 mL of the analysis diluent in a 50 mL Erlenmeyer flask, add and mix 10 mL of ethanol, add 5 mL of DPPH reagent, stir for 30 seconds, and measure the absorbance at 520 nm with a spectrophotometer after 2 minutes.

c) Measuring instrument: Spectrophotometer Hitachi, Ltd. UV1800

3. Calculation The absorbance of the control sample and each of the 6 samples is alternately measured to obtain an average value, and the free radical elimination rate (%) is calculated by (Equation 1).

[Formula 1]
Free radical scavenging rate [%] = [Ac-As / Ac] × 100 (Formula 1)
However, Ac: Absorbance of control sample
As: Absorbance of sample Free radical scavenging ability value [μM / L] = Cc−Sc
Cc: Free radical value of control sample [μM / L]
Sc: Sample free radical value [μM / L]

(Measurement of free radical scavenging ability)
1. Reagent a) [0.2 mol DPPH ethanol solution]: 3.5 mg of 1,1-Diphenyl-2-picrylhydrazil is dissolved in 50 ml of 99% ethanol and stirred for 30 minutes. The DPPH ethanol solution is cooled and the container is wrapped with aluminum foil. The measurement is completed within 2 hours after the preparation of the DPPH ethanol solution.

b) [0.2 mol MES buffer solution (pH 7.0)]: Dissolve 3.5 g of 2 Morphine etheresulphonic acid in distilled water, adjust the pH to 7.0 with dilute sodium hydroxide aqueous solution, and add distilled water to 200 mL.

c) [DPPH reagent]: 2 volumes of 0.2 mol DPPH reagent, 1 volume of 0.2 mol MES buffer (pH 7.0) and 1 volume of distilled water are mixed.

2. Operation a) Sample After squeezing 50 g of sample, adding 20 mL of ethanol to 20 mL of juice and filtering with dry filter paper, 20 mL of filtrate is collected in a 50 mL Erlenmeyer flask, 5 mL of DPPH reagent is added, and stirred for 30 seconds. After 2 minutes, the absorbance at 520 nm is measured with a spectrophotometer.

(Method of physical property test)
Various cocoons were treated with reduction heat, and the physical properties were examined using a rheometer.

a) Raw control: Yukitake, shiitake mushrooms, and enrigi were soaked in the seasoning liquid.
b) Reductive heat treatment: Yukitake, shiitake mushrooms, and enrigi were immersed in the seasoning liquid as they were, subjected to a reduction treatment, vacuum packaged, heat sterilized, cooled and used.
c) Measuring instrument: Rheometer Fudou Rheometer NRM-2010J-CW

Processing method 1 of the cocoon control zone The cocoon except for the stone butt was dipped in a seasoning solution that was not reduced.
2 It put in the bag for retort of an aluminum coating | covering material, and vacuum-packed with the vacuum packaging machine.
3 After the completion of vacuum packaging, the vacuum packaging pack was placed in a 120 ° C. retort sterilization tank and sterilized by heating for 30 minutes. Immediately after sterilization, the product was cooled with a cooling device and stored refrigerated.

Processing method 1 of reduced magnetization treatment area of firewood Put water into the sealed pressure vessel, and after seasoning, connect with the suction port of the pump device with the sealed pressure vessel and pipe, and also the discharge port of the pump device and the suction port of the reduction treatment device Were connected by a pipe, and the discharge port of the reduction treatment apparatus and the sealed pressure-resistant container were connected by a pipe.
2 When the connection of the pipes was completed, the pump device and the reduction treatment device were operated, hydrogen supplied from the hydrogen supply device was added, and the seasoning solution was subjected to reductive magnetization treatment in the sealed pressure-resistant vessel with the reduction treatment device.
3 The soot was put into the sealed pressure vessel, and the seasoning liquid was circulated through the pump device, the reduction processing device, and the sealed pressure vessel, hydrogen was added, and the reduction magnetization process was further continued.
4 After the reduction treatment was completed and the oxidation-reduction potential of the soot was sufficiently lowered, the soot was taken out and placed in a retort bag made of aluminum coating material, and vacuum packed with a vacuum packaging machine.
5 After the completion of vacuum packaging, the vacuum packaging pack was placed in a 120 ° C. retort sterilization tank and sterilized by heating for 30 minutes. Immediately after sterilization, the product was cooled with a cooling device and stored refrigerated.

Test results

Summary of Results Since the physical properties of the processed food depend on the temperature and time during heating, in this experiment, the heating temperature was 120 ° C. and the heating temperature was 30 minutes.
Yukitake tended to be softer than shiitake mushrooms, and other properties were slightly different.
The difference in physical properties between the control group and the reduced magnetization treatment is considered to show a tendency that the numerical values of the compression distance, breaking stress, breaking strength, softness, and hardness are slightly higher depending on the treatment, and the texture is improved. The most important anti-oxidation function is generated while the oxidation-reduction potential is greatly lowered by the reduction magnetization process and the free radical scavenging ability is weak.

The food is deteriorated in quality because functional components are oxidized by oxygen in bubbles contained in the food during heat processing.
Therefore, in many techniques, the use of a chemical reducing agent or an antioxidant such as ascorbic acid is performed. Since these have changes related to taste, such as astringency and bitterness, they can cause deterioration in product quality even with additives.
The present invention prevents deterioration due to heat oxidation by reduction treatment by adding hydrogen in the food processing process, and further improves the quality of the product by providing an antioxidant function to moisture contained in foodstuffs by reduction magnetization treatment. It was.
Unlike anthocyanins and other antioxidant polyphenol foods, water with an antioxidant function is extremely superior in absorption, so it not only enhances functionality as an antioxidant food in combination with the antioxidants contained, It is possible to widely provide foods that can maintain long-term quality without adding additives.

Is a primary and secondary degassing / reduction tank system. Is a simple low-cost production process system for reduced foods. Is a production process system for reduced food. Is a production process system for reduced magnetized food.

Explanation of symbols

Material and equipment code A Raw material (foodstuff)
B Water for processing C1 Primary degassing / reduction tank (open / close sealed pressure vessel for pre-degassing of processing liquid / food)
C2 Secondary degassing / reduction tank (sealed liquid / opening / closing sealed pressure vessel for degassing food)
D1 Primary vacuum pump D2 Secondary vacuum pump E1 Primary reduction processing device (processing liquid / food material preliminary reduction processing device)
E2 secondary reduction processing device (seasoning liquid / food material reduction processing device)
F1 primary reduction magnetization processing device (processing liquid / foodstuff preliminary reduction magnetization processing device)
F2 secondary reduction magnetization processing device (seasoning liquid / food material reduction magnetization processing device)
G1 primary circulation pump (processing fluid / food material pre-reduction circulation pump)
G2 secondary circulation pump (seasoning liquid / food material reduction circulation pump)
H1 Primary hydrogen supply device (hydrogen supply device for preliminary reduction of liquids and ingredients)
H2 secondary hydrogen supply device (seasoning liquid / reduction material hydrogen supply device)
I Vacuum packaging machine J Heat sterilization tank K Retort sterilizer L Rapid cooling tank part code a Primary and secondary reduction treatment apparatus or reduction magnetization treatment apparatus outlet b Primary and secondary degassing reduction treatment tank inlet c Primary and secondary degassing reduction treatment tank discharge port d Circulation pump suction port e Circulation pump discharge port f Entrance port of primary and secondary reduction processing device or reduction magnetization processing device g Vacuum pump pipe h Mesh bucket ( Food immersion equipment in the primary and secondary degassing reduction tanks)
i Primary and secondary degassing reduction treatment tank lid j Conductive pipe and open / close valve k connecting primary and secondary degassing reduction treatment tanks and secondary degassing reduction treatment tanks Primary and secondary degassing reduction treatment tanks And primary and secondary hydrogen supply pipe work code 1 and soaking the ingredients in the reduced water and the open / close valve l connecting the primary and secondary reduction treatment device or reduction magnetization treatment device and the primary and secondary circulation pump Reduction treatment 2 Water, seasoning liquid food preliminary deaeration operation 3 Seasoning work 4 Seasoning liquid / food material deaeration 5 Reduction treatment 6 Reduction magnetization treatment 7 Packing of reduction treatment food and reduction magnetization treatment food into aluminum (retort processing) container 8 Vacuum Packaging 9 Heat bath sterilization 10 Retort sterilization 11 Cold storage 12 Room temperature storage

Claims (10)

A primary deaeration reduction treatment tank or a primary deaeration reduction magnetization treatment tank for performing a preliminary reduction treatment or a reduction magnetization treatment of the processing liquid and food;
A primary vacuum pump;
A primary reduction treatment device or a primary reduction magnetization treatment device that performs a preliminary reduction treatment or a preliminary reduction magnetization treatment of a processing liquid and food;
A primary hydrogen supply device;
A primary circulation pump that works in conjunction with a primary reduction treatment device or a primary reduction magnetization treatment device to perform a pre-reduction treatment or a reduction magnetization treatment of a processing liquid and food;
A secondary deaeration reduction treatment tank or a secondary deaeration reduction magnetization treatment tank for making a seasoning liquid and further performing deaeration and reduction treatment or reduction magnetization treatment of the food that has undergone preliminary reduction treatment;
A secondary vacuum pump;
A secondary reduction / reduction treatment device or a secondary reduction magnetization treatment device that performs degassing and reduction treatment or reduction magnetization treatment of the food that has been subjected to preliminary reduction treatment by making a seasoning liquid;
A secondary hydrogen supply device;
A secondary recirculation pump linked to a secondary reduction treatment device or a secondary reduction magnetization treatment device to perform a reduction treatment or a reduction magnetization treatment of a food that has been subjected to a preliminary reduction treatment by making a seasoning liquid;
A communication pipe having an on-off valve for connecting and communicating between the primary degassing reduction treatment tank or the primary degassing reduction magnetization processing tank and the secondary degassing reduction treatment tank or the secondary degassing reduction magnetization treatment tank;
It consists of a mesh bucket with a function to completely submerge the ingredients in the processing water and seasoning liquid in the primary and secondary reduction treatment tanks, and put the ingredients in the mesh buckets in the solutions in the primary and secondary reduction treatment tanks. A food reduction treatment and a reduction magnetization treatment system characterized in that a reduction treatment such as deaeration, reduction replacement, continuous circulation reduction treatment, and continuous circulation reduction magnetization treatment is performed without the food being exposed to the outside air. In order to perform processing with only one degassing reduction magnetization processing tank according to claim 1,
A pump device and a vacuum pump for sending water to a container for reducing the ingredients;
An apparatus for supplying hydrogen;
Immerse the ingredients in the degassing reduction treatment tank and add hydrogen,
Using normal pressure heat sterilizer,
Put the ingredients in the degassing reduction treatment tank and apply the preliminary reduction treatment with the reduction treatment water.
Immerse in the seasoning liquid that has been reduced in the degassing reduction tank,
Deaerate again in the degassing reduction treatment tank to remove bubbles in the tissue and replace with reduced seasoning liquid,
The hydrogen gas is dissolved and reduced until the reduced water penetrates into the food structure.
When the reduced seasoning is fully filled with the ingredients structure, the ingredients are removed,
Fill the food and seasoning liquid into a bag for encapsulating retort that has been processed with aluminum clothing that does not allow gas to pass through.
After vacuum packaging and sealing with a vacuum packaging machine, boil sterilization with boiling water bath at 100 ° C. for 10 to 60 minutes,
Furthermore, after leaving at room temperature for one day and night, boiling sterilization is performed at 100 ° C. for 10 to 60 minutes in a water bath.
A simple and low-cost production method for reduced food, characterized in that the finished product exhibits strong reducibility when taken out of the bag. A primary deaeration reduction treatment tank or a primary deaeration reduction magnetization treatment tank for performing a preliminary reduction treatment or a reduction magnetization treatment of the processing liquid and food;
A primary vacuum pump;
A primary reduction treatment device or a primary reduction magnetization treatment device that performs a preliminary reduction treatment or a preliminary reduction magnetization treatment of a processing liquid and food;
A primary hydrogen supply device;
A primary circulation pump that works in conjunction with a primary reduction treatment device or a primary reduction magnetization treatment device to preliminarily reduce the processing liquid and food;
A secondary deaeration reduction treatment tank or a secondary deaeration reduction magnetization treatment tank for making a seasoning liquid and further performing deaeration and reduction treatment or reduction magnetization treatment of the food that has undergone preliminary reduction treatment;
A secondary vacuum pump;
A secondary reduction / reduction treatment device or a secondary reduction magnetization treatment device that performs degassing and reduction treatment or reduction magnetization treatment of the food that has been subjected to preliminary reduction treatment by making a seasoning liquid;
A secondary hydrogen supply device;
A secondary circulation pump that works in conjunction with a secondary reduction / reduction treatment device or a secondary reduction magnetization treatment device to reduce the food that has been subjected to the preliminary reduction treatment by making a seasoning liquid;
A communication pipe having an on-off valve for connecting and communicating between the primary degassing reduction treatment tank or the primary degassing reduction magnetization processing tank and the secondary degassing reduction treatment tank or the secondary degassing reduction magnetization treatment tank;
In the primary and secondary reduction tanks, use a mesh bucket with the function of completely sinking the ingredients in the processing water and seasoning liquid,
The food is subjected to preliminary reduction magnetization after degassing in the primary degassing reduction magnetization processing tank,
After the food is transferred into the secondary degassing reduction magnetization treatment tank, it is immersed in the seasoning liquid that has been reduced magnetization treatment in the same container,
The container is sealed and the gas contained in the material is vacuum degassed.
After deaeration, return to normal pressure, infiltrate the magnetized reduced water into the food tissue,
Furthermore, at the same time as returning to normal pressure, the seasoning liquid containing ingredients is again subjected to reduction magnetization treatment to give an antioxidant function,
Continue the treatment until the reduced magnetization seasoning with antioxidant function fully penetrates and fills the tissue of the food,
When the reduction magnetization process is finished, take out the ingredients,
Filled in a retort-filled bag that has been processed with aluminum clothing that does not allow gas to pass through.
Vacuum packaging and sealing with a vacuum packaging machine,
Finish by heat and pressure treatment sterilization at 120 ° C. for 10-60 minutes with a retort device,
A method for producing a reduced retort food and a reduced magnetization retort food, wherein the finished product becomes a retort food having a reducing power when the finished product is taken out of the bag. A reduced food and a reduced magnetization retort food, wherein the food materials used in claim 1 and claim 2 are meat and fish meat. A reduced food and a reduced magnetized retort food, wherein the ingredients used in claim 1 and claim 2 are vegetables and cereals. A degassing reduction treatment tank that puts food and a reduced magnetization treatment seasoning solution in a vacuum and deaerates,
A vacuum pump that sucks and discharges gas from the sealed pressure vessel;
A reduction magnetization processing apparatus;
A gas supply device;
A water circulation pump device,
A vacuum packaging machine,
Using normal pressure heat sterilizer,
Put the firewood into a mesh bucket and put it in a degassing reduction treatment tank that performs reduction treatment,
A degassing reduction treatment tank, a water circulation pump device, a reduction treatment device, and a gas supply device for supplying hydrogen are connected to perform reduction treatment,
After reduction treatment, the degassing reduction treatment tank is sealed and degassed with a vacuum pump.
For the reduction treatment, a reduction magnetization processing apparatus that magnetizes a magnet of 0.1 to 10 Tesla,
Apply raw reduction treatment with reducing water using raw ingredients,
After being transferred into a sealed pressure-resistant container, it is immersed in a seasoning liquid that has been reduced and magnetized.
Seal the pressure vessel and vacuum degas the gas contained in the material.
After degassing, return to normal pressure, infiltrate the reduced water into the tissue of the food,
Furthermore, at the same time as returning to normal pressure, the seasoning liquid containing the ingredients is reduced again,
Continue processing until the condiment with reducibility is fully filled with the ingredients structure,
When the reduction process is finished, take out the ingredients,
Filling the retort encapsulating bag with the aluminum coating of the material through which gas cannot pass,
After vacuum packaging and sealing with a vacuum packaging machine, boil sterilization with boiling water bath at 100 ° C. for 10 to 60 minutes,
Furthermore, after leaving at room temperature for one day and night, boiling sterilization is performed at 100 ° C. for 10 to 60 minutes in a water bath.
A method for producing reduced food, characterized in that when the finished product is taken out of the bag, it exhibits a strong reducibility and becomes a food having antioxidant properties. 7. Aromatic pine mushrooms, pine dew, vine cocoons, net cocoons, and other aromatic cocoons from which the tip portion of the cocoon stones is removed as a material according to claim 6. In order to prevent the loss of fragrance, the fragrance dissolved in water is reduced in magnetized water, and the fragrance dissolved in the water at the time of vacuum packaging invades into the cocoon tissue with water to confine more fragrance. As it is, fill the retort-filled bag that has been prepared with aluminum coating of the material through which gas cannot pass, capture the fragrance with the negative charge of the reduced magnetization seasoning liquid, and keep it in the bowl. Therefore, a small amount of the reduction liquid-treated seasoning liquid is added to the extent that it is soaked, and sterilized after vacuum packaging, enabling manufacture according to claim 2, claim 3, or claim 6. High fragrance Aromatic reduction mushrooms food, characterized in that the production. 7. The material according to claim 6, wherein shiitake mushroom, shimeji mushroom, yukake, enrigi, and other moths are used with raw stones removed, and immersed in a seasoning liquid prepared by reducing magnetization in a sealed pressure vessel. Then, seal the pressure vessel and vacuum degas the gas contained in the material, return to normal pressure after degassing, infiltrate the magnetized reduced water into the tissue of the sputum,
Furthermore, at the same time as returning to normal pressure, the reduced magnetization seasoning liquid containing soot is connected to the reduced magnetization device,
Reducing magnetization to give antioxidant function again
Continue processing until the magnetized seasoning with anti-oxidant function is sufficiently filled with tissue of the sputum,
Furthermore, it is sealed in a sealed container, hydrogen gas is added for 5 minutes or more, and the pressure is increased to ² to 10 kg / cm ² .
When the pressurized hydrogen saturation process is complete, remove the soot from the sealed pressure vessel,
Filled in a retort-filled bag that has been processed with aluminum clothing that does not allow gas to pass through.
Heat sterilize at 100 ° C. for 30 minutes to 1 hour and heat sterilize in the same manner on the next day, or perform retort sterilization at 120 ° C. for 30 minutes to 1 hour. It can be commercialized according to claim 2 or claim 3 or claim 6, the product is aseptic and highly storable, and its use surface can be used as a variety of fragrant and diverse foods. Reduced salmon food characterized by being the best fast food for sashimi. Using ingredients such as jellyfish, licked candy, hinoki candy, mushrooms, enoki candy, maiko, net candy, and other odorous candy
Remove and use the tip with stone, repeat soft washing with reduced magnetized water, dissolve and remove unpleasant components charged positively with minus charge of reduced magnetized water,
Fill the sealed pressure-resistant container with the candy after the cleaning process and the reduced magnetization seasoning liquid, seal the pressure-resistant container and vacuum degas the gas contained in the material,
After degassing, return to normal pressure, penetrate the magnetized reduced water into the heel tissue,
Furthermore, at the same time as returning to normal pressure, the seasoning liquid containing soot is subjected to reduction magnetization treatment again to give an antioxidant function,
Continue processing until the magnetized seasoning with anti-oxidant function is sufficiently filled with tissue of the sputum,
When the reduction magnetization process is completed, take out the soot,
Filled in a retort-filled bag that has been processed with aluminum clothing that does not allow gas to pass through.
A method of heat sterilization at 100 ° C. for 30 minutes to 1 hour and heat sterilization in the same manner as the next day is used, or retort sterilization is performed at 120 ° C. for 30 minutes to 1 hour. It can be commercialized according to claim 2 or claim 3 or claim 6,
The product is aseptic and highly storable, and it can be used as a variety of foods, eliminating unpleasant substances, but it can be used as a fast food as sashimi and stored at room temperature. A deodorized reduced retort coffee food characterized by being. In claim 7, claim 8, and claim 9, with respect to the textured food with emphasis on crunchy, the heating temperature is 100 to 120 ° C., the heat sterilization time is 10 to 30 minutes, and the hardness is maintained, Reduced sushi mushroom, characterized by being stored at ice temperature after rapid cooling.

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