JP2011142849A - Method for producing food material suitable for distribution - Google Patents
Method for producing food material suitable for distribution Download PDFInfo
- Publication number
- JP2011142849A JP2011142849A JP2010005197A JP2010005197A JP2011142849A JP 2011142849 A JP2011142849 A JP 2011142849A JP 2010005197 A JP2010005197 A JP 2010005197A JP 2010005197 A JP2010005197 A JP 2010005197A JP 2011142849 A JP2011142849 A JP 2011142849A
- Authority
- JP
- Japan
- Prior art keywords
- food material
- distribution
- water
- raw
- producing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
本発明は、流通に適した食品素材の製造法及び販売方法に関する。 The present invention relates to a method for producing and selling a food material suitable for distribution.
従来、食品素材は生で供給するか、例えば乾燥しいたけのような完全に乾燥した状態で流通させているのが現状である。また加工食品にあっては例えば半生麺のような一部半生の状態で流通する場合もあるが、これはもっぱら保存を目的に行われていたものである。 Conventionally, food materials are supplied raw or distributed in a completely dry state such as dried shiitake mushrooms. In some cases, processed foods may be distributed in the state of partial half-life such as half-raw noodles, but this was done exclusively for the purpose of preservation.
本発明は、従来の生の食品素材の持ち味を残しつつ、保存性にも優れ、かつ流通に好適な食品素材の処理方法について種々研究を重ねた結果本発明を完成するに至った。 The present invention has completed the present invention as a result of various researches on processing methods of food materials that retain the taste of conventional raw food materials and are excellent in storage stability and suitable for distribution.
まず本発明は、生の食品素材を分割処理に施す。例えば生野菜であれば、葉物の場合であれば１枚ずつに分割し、さらに必要であればこれを切ってさらに小さくする。また肉類であれば適宜の大きさに分割し、さらに必要により、たたいたり、刺孔処理を行ってもよい。 First, the present invention applies a raw food material to a division process. For example, in the case of raw vegetables, in the case of leaves, it is divided into pieces, and if necessary, this is cut and further reduced. Moreover, if it is meat, you may divide | segment into an appropriate magnitude | size and may perform a stab or puncture process as needed.
分割された食品素材は、次に加熱処理を行って水分活性０．３〜０．８、好ましくは０．４〜０．７５に調整する。加熱処理条件として生の食品素材の水分活性より少なくとも０．５好ましくは０．２５減少させることが必要である。
加熱処理手段としては、天日乾燥のような自然乾燥あるいは乾燥機等による機器乾燥のいずれも採用することができるが、天日乾燥のような自然乾燥の方が食品素材の旨味がより一層増すので好ましい。
The divided food material is then heat-treated to adjust the water activity to 0.3 to 0.8, preferably 0.4 to 0.75. As heat treatment conditions, it is necessary to reduce the water activity of the raw food material by at least 0.5, preferably 0.25.
As the heat treatment means, either natural drying such as sun drying or equipment drying using a dryer can be employed, but natural drying such as sun drying further increases the taste of the food material. Therefore, it is preferable.
食品材料を処理前に洗うとさらに良く、洗う方法としては、食品材料を水道水に焼成カキ殻と備長炭を６時間以上浸積させた水に食塩を重量で０．１パーセント添加した水で洗い、水切りをする。
また、オゾン照射により除菌・脱臭させることも好ましい。
It is better to wash the food material before the treatment. The washing method is water in which 0.1% by weight of salt is added to water in which the food material is soaked in tap water for 6 hours or longer. Wash and drain.
It is also preferable to disinfect and deodorize by ozone irradiation.
本発明方法に用いられる食品素材としては、白菜、キャベツ、ホウレンソウ等の葉物類、ダイコン、人参、レンコン、カブ、サツマイモ、ジャガイモ等の根菜類、リンゴ等の果物類、鶏肉、豚肉、牛肉等の蓄肉類、アジ、イワシ、サンマ等の魚肉類が揚げられる。 Food materials used in the method of the present invention include leafy vegetables such as Chinese cabbage, cabbage and spinach, radish, carrot, lotus root, turnip, sweet potato, root vegetables such as potato, fruits such as apples, chicken, pork, beef, etc. Of meat, fish such as horse mackerel, sardines, saury.
本発明方法によれば、以下のような種々の効果が得られる。
（１）
生の食品素材を分割・半乾燥することによって、いわゆる規格外品も使用することができるので産業廃棄物の量を減らすことができ、食品とすることができる。最後は飼料にして使用する事も出来る。
（２）
生の食品素材を分割することによって種々の包装容器が使用できる。
（３）
本発明方法によれば、日持ちがする、軽量化できる、カサが減る、旨味が増す、調理がし易い、味付けが簡単にできる、素材の香りが立つ、食品素材への吸収が良くなるので調味料の使用量が少なくて済むことにより塩分・糖分の使用量を減らすことができる、更にガス、電気等のエネルギー消費削減等の利点がある。
（４）
食品素材のボリュームが減るので売り場・収納面積が少なくて済み、また取扱いも簡単である。
（５）
廃棄する量が減るのでその分自給自足率が高まる。
（６）
汎用の容器を使用することができ、また保存期間が生の場合に比べて長いので流通がし易くなる。
（７）
生産者の現地加工、流通過程における市場者の加工処理が容易に行え、製造拠点を任意の場所で多くすることができる。例えば田畑等の収穫箇所、空地、埋立地、サイロ、野菜・魚肉市場、スーパー、マーケット、自宅等。
（８）
飼料・肥料としても使用することができる。
（９）
エコ社会を構築することができる。
（１０）食品を無駄にしない国家社会・企業の育成ができる。
（１１）冷凍保存をすれば、長期に使用する事ができる。
（１２）保存により季節を過ぎても食する事ができる。
（）新規雇用の創設ができる。
According to the method of the present invention, the following various effects can be obtained.
(1)
By dividing and semi-drying raw food materials, so-called non-standard products can be used, so the amount of industrial waste can be reduced and food can be made. The last can be used as feed.
(2)
Various packaging containers can be used by dividing the raw food material.
(3)
According to the method of the present invention, the shelf life can be reduced, the weight can be reduced, the umami can be reduced, the umami can be increased, the cooking can be easily performed, the seasoning can be easily performed, the fragrance of the material can be raised, and the absorption to the food material can be improved. Since the amount of the material used is small, the amount of salt and sugar can be reduced, and there are further advantages such as reduction of energy consumption such as gas and electricity.
(4)
Since the volume of the food material is reduced, the sales area and storage area are small, and the handling is easy.
(5)
Since the amount to be discarded decreases, the self-sufficiency rate increases accordingly.
(6)
A general-purpose container can be used, and since the storage period is longer than that of a raw container, it can be easily distributed.
(7)
The local processing of the producer and the processing of the marketer in the distribution process can be easily performed, and the number of manufacturing bases can be increased at an arbitrary place. For example, harvest points such as fields, vacant lots, landfills, silos, vegetable and fish markets, supermarkets, markets, homes, etc.
(8)
It can also be used as feed and fertilizer.
(9)
An eco-society can be built.
(10) Nurture national society and companies that do not waste food.
(11) If stored frozen, it can be used for a long time.
(12) Eat even after the season due to preservation.
() Create new jobs.
実施例１
輪切りに裁断した茄子（水分活性０．９８）を天日乾燥して水分活性を０．７９に調整した。
このものを袋に詰めて保存したところ１０日間保存することができた。冷凍保存３ヶ月間保存する事ができた。
Example 1
The insulator (water activity 0.98) cut into round slices was dried in the sun to adjust the water activity to 0.79.
When this product was stored in a bag, it could be stored for 10 days. Frozen storage was possible for 3 months.
実施例２
輪切りに裁断した茄子（水分活性０．９８）を天日乾燥して水分活性を０．３８に調整した。
このものを袋に詰めて保存したところ１５日間保存することができた。冷凍保存３ヶ月間保存する事ができた。
Example 2
The insulator (water activity 0.98) cut into round slices was dried in the sun to adjust the water activity to 0.38.
This product was stored in a bag and stored for 15 days. Frozen storage was possible for 3 months.
実施例３
輪切りに裁断した茄子（水分活性０．９８）を水道水に焼成カキ殻と備長炭を６時間浸積させた水に食塩を重量で０．１パーセント添加した水で洗い、水切りをして、５時間天日にさらした後に扇風機で乾燥して水分活性を０．７８に調整した。
このものを袋に詰めて保存したところ１５日間保存することができた。冷凍保存３ヶ月間保存する事ができた。
Example 3
Washed with coconut shells (water activity 0.98) cut into round slices in water in which baked oyster shells and Bincho charcoal were soaked in tap water for 6 hours, washed with 0.1% by weight of salt, drained, After exposure to sunlight for 5 hours, the water activity was adjusted to 0.78 by drying with a fan.
This product was stored in a bag and stored for 15 days. Frozen storage was possible for 3 months.
実施例４
輪切りに裁断した茄子（水分活性０．９８）を水道水に焼成カキ殻と備長炭を６時間浸積させた水に食塩を重量で０．１パーセント添加した水で洗い、水切りをして、５時間天日にさらした後に扇風機で乾燥して水分活性を０．４に調整した。
このものを袋に詰めて保存したところ１８日間保存することができた。冷凍保存３ヶ月間保存する事ができた。
Example 4
Washed with coconut shells (water activity 0.98) cut into round slices in water in which baked oyster shells and Bincho charcoal were soaked in tap water for 6 hours, washed with 0.1% by weight of salt, drained, After exposure to sunlight for 5 hours, the water activity was adjusted to 0.4 by drying with a fan.
When this product was stored in a bag, it could be stored for 18 days. Frozen storage was possible for 3 months.
実施例５
薄切りにした豚肉（水分活性０．９７）を天日乾燥して水分活性を０．８５に調整した。
このものを袋に詰めて冷蔵保存したところ１０日間保存することができた。冷凍保存３ヶ月間保存する事ができた。
Example 5
Sliced pork (water activity 0.97) was sun-dried to adjust the water activity to 0.85.
When this product was packed in a bag and stored in a refrigerator, it could be stored for 10 days. Frozen storage was possible for 3 months.
Claims (4)
The food material according to claim 1, 2 or 3, wherein the food material is washed with water in which 0.1% by weight of salt is added to water obtained by previously immersing fired oyster shells and Bincho charcoal in tap water for 6 hours or more. Manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010005197A JP2011142849A (en) | 2010-01-13 | 2010-01-13 | Method for producing food material suitable for distribution |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010005197A JP2011142849A (en) | 2010-01-13 | 2010-01-13 | Method for producing food material suitable for distribution |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2011142849A true JP2011142849A (en) | 2011-07-28 |
Family
ID=44458265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2010005197A Pending JP2011142849A (en) | 2010-01-13 | 2010-01-13 | Method for producing food material suitable for distribution |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2011142849A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0227972A (en) * | 1988-07-14 | 1990-01-30 | Nippon Hiryo Kk | Low-temperature quick drying of food |
| JP2004215614A (en) * | 2003-01-17 | 2004-08-05 | Unitika Ltd | Water activity controlling agent and water activity controlling method for food product |
-
2010
- 2010-01-13 JP JP2010005197A patent/JP2011142849A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0227972A (en) * | 1988-07-14 | 1990-01-30 | Nippon Hiryo Kk | Low-temperature quick drying of food |
| JP2004215614A (en) * | 2003-01-17 | 2004-08-05 | Unitika Ltd | Water activity controlling agent and water activity controlling method for food product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Qiu et al. | Innovative technologies for producing and preserving intermediate moisture foods: A review | |
| Doymaz | Air-drying characteristics of tomatoes | |
| Zielinska et al. | The influence of microwave-assisted drying techniques on the rehydration behavior of blueberries (Vaccinium corymbosum L.) | |
| Doymaz | Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples | |
| JP6010240B1 (en) | Heating / cooling integrated food processing system | |
| Joardder et al. | Food preservation techniques in developing countries | |
| Chavan et al. | Drying performance, quality characteristics, and financial evaluation of Indian Mackerel (Rastrilliger kangurta) dried by a solar tunnel dryer | |
| CN102014642A (en) | Method for freezing fruit and vegetable produce | |
| RU2013115626A (en) | METHOD FOR REDUCING ACRYLAMIDE CONTENT BY FOOD PROCESSING | |
| WO2016147626A1 (en) | Integrated heating and cooling type food processing system | |
| JP6580968B2 (en) | Food drying method and drying apparatus | |
| JP5590347B2 (en) | Seafood pickles and manufacturing method thereof | |
| JP2003125745A (en) | Method for producing high temperature steam at normal pressure using microwave and development of sterilization system by microwave application, germ-free distribution system of fruit and vegetable and development of food processing and cooking system | |
| JP4196357B2 (en) | Granules such as vegetables and fruits that dissolve in water | |
| KR101532830B1 (en) | A preparation method for porridge retort pouch using pressure cooked rice | |
| JP2013074827A (en) | Sterilization treatment method of vegetable | |
| JP2011142849A (en) | Method for producing food material suitable for distribution | |
| Majumder et al. | Advances in fish processing technologies: preservation, waste utilization, and safety assurance | |
| KR100653692B1 (en) | Agriculture products drying method and dried agriculture products under low pressure and moderating temperature environment | |
| KR20140045241A (en) | Salted-fermented foods with many food materials | |
| CN105454408A (en) | Room-temperature hot-air drying dehydration processing method for fresh bitter gourd | |
| JP2008271934A (en) | Method for producing frozen vegetable | |
| KR100368334B1 (en) | Method for removing seeds from fresh red hot pepper, long term storage method of fresh red hot pepper and chopped seasoning paste thereof, and process for preparing kimchi using the same | |
| Mujaffar et al. | Modelling the sun and solar cabinet drying behaviour of salted catfish (Arius sp.) slabs | |
| KR101523316B1 (en) | Manufacturing method for catfish for roast |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20121227 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20140221 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20140311 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20140414 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20140819 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20141114 |
|
| A911 | Transfer of reconsideration by examiner before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20141125 |
|
| A912 | Removal of reconsideration by examiner before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A912 Effective date: 20150123 |