JP2012030229A - Micro-nanobubble treatment apparatus and treatment method for micro-nanobubble - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve problems that though it takes a long time for seasoning enough by a seasoning liquid in the conventional impregnation method for the seasoning liquid to foods, possibly there are some cases that the impregnation is impossible, and methods which add pressure to foods immersed in the seasoning liquid, dehydrate moisture of foods, etc., had been thought, an apparatus and equipment to carry out a treatment to foods become large, costs increase, a commercial production is not exactly suitable, and further, it is not necessarily the case that a rapid and uniform osmosis of the seasoning liquid is carried out.SOLUTION: It becomes possible to impregnate the foods with the seasoning liquid used for seasoning the foods in a short time by a treatment by a micro-nanobubble generating apparatus, and particularly, it becomes possible to accelerate the impregnation of an umami component except salinity. Further, since this is different from an addition of a treatment to the foods to carry out a treatment to the seasoning liquid, the apparatus and equipment are simple, the costs can be reduced, and energy saving is possible.

Description

  The present invention relates to a seasoning liquid for food and a seasoning method for food, by generating fine micro to nano-grade air bubbles (bubbles) in the seasoning liquid, and a method for reliably adding taste and flavor in a short time, In addition, the present invention relates to a seasoning liquid used in the method, a food added with taste and flavor, and a microbubble generator.

Traditionally, seasoning and soaking seasoning liquids in many foods such as beef, pork, chicken and other meats, seafood such as salmon, salmon, salmon, scallops, shellless eggs and various boiled vegetables It is done to cook or use as a raw material for processed foods. In addition, seasoning is also performed by immersing raw eggs or eggs in seasoning liquid (particularly, saline). Some vegetables, fruits, processed foods, boiled soybeans, and the like are also subjected to such impregnation treatment (seasoning treatment).

  However, simply immersing the food in the seasoning liquid requires a long period of time to sufficiently soak the seasoning liquid in the food, and depending on the type and size of the material, it may take several days, and the seasoning cost is high. It has become. In addition, the taste and color are uneven. Moreover, when it is immersed in a seasoning liquid and simmered, the material becomes hard and can form a candy, which reduces the taste.

  Among these, salt has a relatively good permeability, and in the case of shelled eggs, the salty taste penetrates into the inside in almost a day. However, those containing large molecules such as amino acids in addition to salt such as soy sauce have poor permeability, and in the case of shelled eggs, it takes almost 10 days to penetrate the taste other than salt. In addition, koji and tofu are representative foods with poor taste permeability. In particular, it takes several days to several tens of days to penetrate the light taste.

  Therefore, a method of applying ultrasonic waves to a food soaked in a seasoning liquid or a food coated with a seasoning liquid (Patent Documents 1 and 2), a method of immersing food in a seasoning liquid under reduced pressure (Patent Document 3) ), A method of dehydrating foods and immersing them in a seasoning liquid has been proposed (Patent Document 4). There are also a method of applying salt to the shelled eggs by pressurizing (Patent Document 5) and a method of applying salt to the shelled eggs in vacuum (Patent Document 6).

  However, in these seasoning methods, the apparatus and equipment are large because the food is processed, so that it is costly and not suitable for mass production. Moreover, it cannot be said that the permeation liquid is uniformly permeated for a short time, and problems still remain. In addition, for konjac, a method of making micropores (Patent Document 7), a method of soaking in a seasoning liquid after removing water (Patent Document 8), adding a powder seasoning to konjac powder and then mixing with liquid alkali Seasoning is performed by a method of molding (Patent Document 9) or the like. This is because salmon is very difficult to season. However, these are troublesome (Patent Documents 7 and 8) and are not suitable for small-scale production. In particular, a product prepared by adding a powdery seasoning to konjac powder and then mixing with liquid alkali has a disadvantage of poor taste.

Japanese Patent Laid-Open No. 08-252077 Japanese Patent Laid-Open No. 05-103635 JP 2003-174850 A Japanese Patent Laid-Open No. 2002-354988 Japanese Patent No. 2851997 Japanese Patent Laid-Open No. 10-136943 JP 05-0316966 A JP 11-008952 A Japanese Patent Laid-Open No. 2003-079328

  The present invention has been made to solve this problem. The time required for seasoning and flavoring is shortened as compared with the prior art, and the cost can be significantly reduced. It is an object of the present invention to provide a method for seasoning foods, a seasoning liquid used therefor, and seasoned foods, and a micro / nano bubble treatment apparatus, which can easily add a light taste by making use of the taste of the above.

  As a means for this, in the present invention, fine micro- or nano-grade air bubbles (bubbles) are generated in the seasoning liquid used for seasoning foods, or fine micro- or nano-grade air bubbles (bubbles) are generated. The generated water was mixed with the seasoning liquid. By generating such fine bubbles, it is presumed that the water or the seasoning component clusters and molecules in the seasoning liquid are made smaller, and the taste permeability is improved.

  A micro / nano bubble is a fine bubble. In particular, depending on the size of the bubble diameter, those having a size up to several hundreds of nanometers are divided into nanobubbles, those having several hundreds of nanometers to several tens of μm are divided into micro-nano bubbles, and those having several tens of μm to several hundreds of μm are divided into microbubbles. In the present invention, the term “micro / nanobubble” includes all of nanobubbles, micronanobubbles, and microbubbles, and unless otherwise defined, includes not only a single state of nanobubbles, micronanobubbles, and microbubbles, but also a mixture of them. Including the state of

  Two types of devices for generating micro / nano bubbles are currently known. One is an ultra-high-speed turning system developed by Hirofumi Taisei, a professor at Tokuyama National College of Technology, who has clarified the micro / nano bubble phenomenon (M2-LM / SUS, etc. from Nano Planet Research Laboratories). This is a pressure reduction method (Asp SMX115, AS-K3, etc., Daiichi D-1, D-2, D-3, etc.).

  In the former, when a liquid pressurized by a pump is fed, a swivel motion is performed in the apparatus. Centrifugal force causes the liquid to move outward, reducing the pressure in the center and sucking in gas from the inlet. The liquid swirls around the periphery of the device, and the gas swivels around the center (400 to 600 revolutions per second). As a result of the difference in speed between the high-speed swirling gas cavity before and after the jet outlet, the air is rotationally cut. The air becomes a flat belt like round noodles, twisted, torn off, and ejected as microbubbles (fine bubbles with a diameter of 10 μm to several hundred μm or less) (see Japanese Patent No. 3397154).

  These microbubbles are thought to gradually shrink to micro-nano bubbles (several hundred to 10 μm or less) and further to nano-bubbles (several hundred nm or less) because the surrounding pressure is higher than the internal pressure. However, nanobubbles are not clearly observed at present.

  The other method is to pressurize the liquid with a pump, etc., put air into it, and forcibly dissolve the air under pressure. This liquid is transferred to a pressure relief device to generate bubbles. Small bubble nuclei grow into bubbles that look white. The size of the bubbles is larger than the former. As long as micro / nano bubbles can be generated by other methods, any method may be used. Note that the bubbles generated in each of these methods do not gather together and become large because the periphery is negatively charged.

  In the present invention, any of the above methods can be used. However, most of the following examples used the former apparatus. This is because the apparatus and operation are simple and the effect is great. In particular, the water treated with the former is said to be excellent in physiological activity. It becomes weakly alkaline. Both methods are said to increase dissolved oxygen in water, prevent oxygen deficiency, and activate the function of microorganisms. Moreover, in the case of the former apparatus, if the seasoning liquid is repeatedly processed, the permeability is improved each time, but in the latter case, if it is processed once, the effect does not change no matter how many times it is processed thereafter. It seems to be.

  Water cannot exist as a single molecule, but forms a cluster (molecular group) consisting of a large number of molecules by hydrogen bonding. These water clusters vary in size depending on the conditions of their location. Water with small clusters (hereinafter sometimes referred to as “small cluster water”) is considered to be physiologically and medically useful to humans, and does not contain extra oxygen, so in the natural world microbial It is said that it suppresses breeding and preserves a good environment. Such useful small cluster water is said to be generated by irradiating ultrasonic waves, irradiating far infrared rays, applying an electric field or a magnetic field, and the like (see JP 2009-125067).

  However, it is currently impossible to measure the size of clusters. In the case of the present invention, it is unclear whether or not the clusters of water in the seasoning liquid are reduced by generating micro / nano bubbles in the seasoning liquid. However, it is presumed that the size of water and seasoning component molecules (lumps) is reduced in view of the improved taste permeability. However, it is actually unclear why the penetration of seasoning ingredients is improved in the present invention.

  However, even if ultrasonic waves or magnet treatment, which is said to be able to reduce the size of water clusters, were conducted by the inventors, the degree of taste penetration did not change at all. This suggests that water clusters are independent of taste penetration. After all, what has changed in micro / nano bubble processing (nano processing) is not clear at present.

  Conventionally, as far as the present inventors know, a technique for treating seasoning liquid with micro / nano bubbles and using it for seasoning has not been known.

  Micro / nano bubbles are generated by taking a liquid into a device that generates the micro-nano bubbles, mixing air sucked from the outside of the device with the liquid, generating fine bubbles, and ejecting the bubbles from the device. Therefore, the seasoning liquid is taken into the micro / nano bubble generating device and mixed with air to form fine bubbles and ejected from the device (super high speed swirling method, Taisei method), or water is taken into the micro / nano bubble generating device and air To produce fine bubbles and to eject from the apparatus (pressurization, decompression method).

  When water is treated with the micro / nano bubble generator, this treated water is added to the seasoning liquid, or a seasoning component (for example, curry powder or the like) is mixed with the treated water and used for seasoning. In this case, the ratio of the seasoning liquid to the treated water is preferably about 1: 1, though it varies depending on the type of the seasoning liquid. However, when the seasoning liquid is added to the treated water, the permeability is inferior to the case where the seasoning liquid itself is nano-treated. The impregnation process can be performed in a short time by immersing the food in the seasoning liquid using the seasoning liquid that has been subjected to the above treatment or the seasoning liquid mixed with the treated water.

  In the present invention, since fine air bubbles are generated in the seasoning liquid, the floating bacteria grow in the seasoning liquid, and the food is easily spoiled when seasoned with the seasoning liquid that has been treated. Therefore, when introducing air, it is necessary to install a sterilizing filter. There is also a method in which nitrogen gas is blown in place of air and oxygen is not increased. Furthermore, the seasoning liquid (hereinafter referred to as “nano-processed seasoning liquid”) treated with the microbubble generator is preferably a method such as heating, pressurization, or ultraviolet irradiation. The heat sterilization temperature and time for killing the bacteria are 75 ° C. to 130 ° C. for 1 minute to 60 minutes, and pressurization is performed at about 5 to 10 atm.

  In the present invention, various foods can be impregnated without particular limitation. For example, foods that can be used in the present invention include vegetables such as leaf vegetables, root vegetables, mushrooms, fruits, cereals, beans, meats, fish and shellfish, raw eggs, eggs, paste products, and processed foods thereof. Vegetables and grains need to be heated. The impregnation treatment is usually performed by leaving these foods and the nano-treated seasoning liquid in a plastic bag or container and leaving them to stand. Among them, it is suitable for those that are hard to permeate, such as shelled eggs, konjac, tofu, boiled potatoes.

  Raw vegetables such as shelled raw eggs, konnyaku, potatoes, bamboo shoots, radishes, taro, onions, lotus roots, persimmons, etc. are put in a bag with nano-treated seasoning liquid and heated for several minutes to several hours before tens of minutes ~ Taste permeates even if left for several days.

  The composition component of the seasoning liquid is appropriately selected and used according to the purpose and preference. For example, salty taste, soy sauce taste, miso taste, curry taste, garlic taste, ginger taste, Japanese style dashi, bonito flavor, oden taste, wasabi Flavor ingredients such as flavor, pepper flavor, kimchi flavor, butter flavor, cheese flavor, chicken flavor, beef flavor, roast flavor, shrimp flavor, crab flavor, scallop flavor, ethnic flavor and Chinese flavor, etc .; Matcha flavor , Coffee taste, taste ingredients such as kobuchicha, vanilla, strawberry, orange, lemon, grape, perilla, mango, watermelon, mint, chocolate, melon, butter flavor, etc .; or DHA, EPA, calcium and Nutrients such as minerals such as iodine, various vitamins, amino acids; alcohols such as brandy, wine, sake, coloring agents, water Anything can be used as long as it is only in. In the current large-sized microbubble generator, it is not possible to process high viscosity products such as liquid butter and mayonnaise, but it is possible to process oil if it is emulsified or a small amount. A small amount of fats and oils can be treated by dissolving the liquid at a higher temperature.

  Some of these are used alone, for example, soy sauce flavor and soup flavor, but flavoring ingredients such as vanilla and strawberry are used in addition to plant-derived sweeteners such as alcohol, sugar and stevia, salt, etc. To do. Cobb tea has a salty base and is used with coffee, chocolate, tea, etc. with added sugar. However, those containing solid components such as powdered curry or garlic crushed garlic are currently difficult to process with the ultra high speed turning method. Therefore, in the case of curry flavor or garlic flavor, use an extract dissolved in water. Alternatively, curry powder or ground garlic is dissolved in nano-treated water and used. Alternatively, curry powder or grated garlic is processed by a pressure-reducing apparatus. Also, high-viscosity items such as mayonnaise and butter cannot be processed with the ultra-high-speed turning method so far. In these cases, if the extract can produce a similar taste, it should be used. Coloring agents are used to brighten the color of each material, such as strawberries, but are also used to give various colors to eggs, white konnyaku, tofu, etc. with white strawberries.

As described above, the present invention is a seasoning solution or a method of treating water used in a seasoning solution with micro / nano bubbles, a treated seasoning solution, or a food seasoned with this seasoning solution.
Therefore,
(1) A seasoning liquid having excellent permeability to foods can be produced by a simple operation. The effect lasts about half a month to one month.
(2) Seasoning speed can be increased and seasoning cost and energy can be significantly reduced.
(3) Not only the salty taste but also the umami component can be sufficiently permeated. Moreover, the thin taste seasoning liquid can be sufficiently penetrated.
(4) The taste and color are less biased.
(5) Even if the processed seasoning liquid is sterilized by heating, its permeability effect does not change.
(6) By sterilizing the treated seasoning liquid, it can be stored in a refrigerator for a long time (about one month).
(7) The penetration of the seasoning liquid into foods that are difficult to penetrate the seasoning liquid, such as shelled eggs and straw, can be performed quickly and reliably.
(8) The food in which the seasoning liquid has permeated is not heated, and the umami component and salt are permeated in a natural state, so that the original taste of the food is maintained.
(9) It is said that the salmon does not burn, but if the salmon seasoned by the method of the present invention is baked on an iron plate, it will become burnt and look like steak.
(10) Vegetables are not boiled by adding seasoning liquid, so the shape of daikon radish is preserved.
(11) Either a small amount of oil or fat is emulsified, or it is easily dissolved in water.
(12) It can be processed for a short time and does not require heating for seasoning, so the energy saving effect is great.
There are effects such as.

It is explanatory drawing of a super-high-speed turning system. It is a front view of a micro / nano bubble processing apparatus (nano processing apparatus, test machine). It is explanatory drawing of a pressurization pressure reduction system. (A) is the front view of the state which put the egg and the seasoning liquid in the bag, (b) is the front view of the state which extracted the air. (Example 2) (A) is the 1st day, (b) is the 2nd day, (c) is a longitudinal section showing the state of the egg of the 3rd day, respectively. (Example 2) (A) The front view of the state which put the plate cake and the seasoning liquid in the bag 12, and was sealed, (b) is a front view which shows the state after 1 hour, and (c). (Example 5) (A) The front view of the state which enclosed the white onion and strawberry syrup in the bag, (b) is a front view which shows the state of the white onion after 2 hours, (c) is 6 hours later, respectively. (Example 6) It is a perspective view of the state which sliced the board basket. (Example 7) It is a perspective view of salmon steak. (A) is a perspective view of a heel jerky, (b) is a perspective view of a heel gummy. (Example 8) (A) is a front view of a state where boiled potatoes are put in a plastic bag together with a seasoning liquid, and (9b) is a front view of a state where both the seasoned potatoes and salted butter are put in a plastic bag (Example 9). ) It is a front view of the state which put raw squid and seasoning liquid in the plastic container. (Example 10) It is a front view which shows an example of a micro nano bubble processing apparatus (test plant). (Example 13)

  Seasoning is carried out using a seasoning liquid that has been treated with a micro / nano bubble generator on shelled eggs. The seasoning method is to apply a seasoning liquid to the food or to immerse the food in the seasoning liquid. EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example and a comparative example, this invention is not limited to these Examples.

(Micro / nano bubble treatment of seasoning liquid)
FIG. 1 is an explanatory diagram of an ultra-high speed swirling method (Daisei) device, FIG. 2 is an example of a micro / nano bubble processing device (test machine) using the micro bubble generating device of FIG. 1, and FIG. It is explanatory drawing (Corporation | KK Dainichi industry) of an apparatus. With these apparatuses, the seasoning liquid is subjected to micro / nano bubble treatment. In the present invention, the experiment was mainly performed using the apparatus shown in FIG.

  FIG. 1 is a principle diagram for generating microbubbles. First, when a liquid (water or seasoning liquid) 2 applied with pressure by a pump 1 is sent to the microbubble generator 3, the liquid 2 performs a swiveling motion in the apparatus 3. To do. Inside the device 3, the liquid 2 is moved outward by centrifugal force, so that the pressure in the central portion is reduced and the gas 5 is sucked from the air inlet 4 (self-priming). The liquid and the gas swirl within the device 3. The number of revolutions is 400 to 600 revolutions per second. The liquid 2 swirls around the outer periphery of the apparatus, and the gas 5 swirls at the center at an ultra high speed. As a result of the difference in speed between before and after the jetting of the gas cavity that turns at a high speed, the gas is rotationally cut and becomes microbubbles that are jetted from the outlet 6 of the apparatus 3. Microbubbles are thought to shrink to nanobubbles when pressed by ambient pressure.

  FIG. 2 is a small micro / nano bubble processing apparatus (hereinafter referred to as a nano processing apparatus or test machine) 10 that can process a seasoning liquid of about 5 L using the micro bubble generating apparatus 3 of FIG. This processing apparatus 10 connects a tank 2A and a pump 1 with a water absorption pipe 1A and a water supply pipe 1B, the tip of the water supply pipe 1B is connected near the tip of the microbubble generator 3, and the base of the microbubble generator 3 is connected to the base of the microbubble generator 3. The air supply pipe 4A is connected. When the liquid (seasoning liquid) is sent to the microbubble generator 3 by the pump 1, the air 5 is sucked from the intake port 4, stirred with the seasoning liquid 2, and microbubbles MB are ejected from the outlet 6. In the figure, 2B is a liquid level, and depending on the type of seasoning liquid, the liquid level 2B rises with bubbles. In the following example (swivel method), the seasoning liquid was nano-processed using the apparatus 10 shown in FIG.

  The microbubble generator 3 used for the experiment has a diameter of 50 mm and a length of about 100 mm, and can process a liquid of about 1 to 10 L. When the amount of the processing liquid is as large as 100 to 500 L, a plurality of apparatuses (about 4 to 6) are required.

  FIG. 3 shows an example of a pressurizing / depressurizing apparatus. This is shown in FIG. 1 of Japanese Patent Application Laid-Open No. 2010-22955 by Dainichi Industry Co., Ltd. This device 7 is a device that pressurizes in a first pressurizing tank 8A and a second pressurizing tank 8B to dissolve gas (air) in a liquid and then returns to normal pressure in a decompression unit 9 to generate microbubbles. It is. Various types of apparatuses of this type have been proposed, and the apparatus shown in FIG. 3 is an example.

  The seasoning solution is nano-processed using the apparatus shown in FIG. This apparatus is a test machine that can process a seasoning liquid of about 5 L at a time with a tank capacity of about 8 L. In the case of the microbubble generator 3, about 5 L of seasoning liquid can be processed per minute (if the seasoning liquid is 5 L, it can be processed once per minute). Then, when 5 L of seasoning liquid is processed for 20 to 30 minutes, it is processed for about 20 to 30 rotations. Thus, microbubbles and nanobubbles are sufficiently generated in the seasoning liquid. Even if it is processed for 2 hours under the same conditions, the effect does not change much.

  As described above, the composition components of the seasoning liquid are umami components such as soy sauce taste, pigments, alcohol, etc. in addition to salty taste, and the treatment of the present invention makes the penetration into these foods extremely good. An example of the seasoning liquid used in the present invention is shown below.

(Seasoning liquid A)
Japanese style broth (for dilution). This is a product of Soy Sauce Co., Ltd., and consists of soy sauce (honjozo), flavor ingredients (bonito), sugar, salt, fermented seasoning liquid, seasonings (amino acids, etc.) (ratio unknown). If necessary, a small amount of sugar, miso, or seasoning liquid is added to the raw liquid, or diluted 3 to 10 times to obtain a liquid to be treated. 4 to 5 L of this liquid to be treated was nano-treated for 20 to 30 minutes (nano-ized with the apparatus of FIG. 2).
(Seasoning liquid B)
Oden seasoning liquid (manufacturer unknown). This raw material is sugar, soy sauce, kashishoshiyu, amino acid solution, beef bouillon, bonito extract, protein hydrolyzate, bonito, pork extract, kumbu extract, seasoning (amino acid, etc.), alcohol, acidulant, mannitol ( (The ratio is unknown). This is used as it is, undiluted 4 to 5 times, or diluted 10 to 15 times. This processed liquid 4-5L was processed with the apparatus of FIG. 2 for 20-30 minutes.
(Seasoning liquid C)
A one-to-one mixture of soy sauce (Yamaki mark) and seasoning liquid A (stock solution) was nano-treated for 20 to 30 minutes using the apparatus shown in FIG.
(Seasoning liquid D)
A blend of 750 cc of Shimane Winery's Budo juice and 300 cc of red wine, and nano-processed in the same manner as shown in FIG.
(Seasoning liquid E)
Commercially available white dashi 1L is nano-treated (heated for 2 minutes) for 20 to 30 minutes using the apparatus shown in FIG.
(Seasoning liquid F)
Vanilla flavor. 100 liters of nano-treated water obtained by nano-treating 1 liter of water with the apparatus of FIG. 2 for 5 minutes (heated for 3 minutes), added with 8 g of sugar and 7 drops of vanilla essence.
(Seasoning liquid G)
Curry flavor. 100 cc of nano-treated water nano-treated with 1 liter of water, 2 teaspoons of alcohol, 3 teaspoons of curry powder and 1 bouillon are stirred well and boiled for 2 minutes until boiling. In addition, a garlic-flavored product using 3 teaspoons of garlic instead of curry powder was also made. In addition, the water used for the seasoning liquid G was processed using the SMX115 type | mold apparatus of Dainichi Industry Co., Ltd. In addition, with this apparatus, the liquid G ′ in which the garlic that has been grated from the curry powder is dissolved can be nano-sized.
(Seasoning liquid H)
Strawberry syrup or orange syrup is subjected to nano-processing (non-heated) for 15 minutes in the same manner with the apparatus of FIG.

  In addition, many of said each seasoning liquid was heat-processed after nano-processing. The heat treatment was continued for 2 to 3 minutes after boiling, although it depends on the amount of seasoning liquid. Even after heating, the effect of nano-treatment lasted for more than a month. In addition, pressurization heating sterilization and ultraviolet sterilization are also possible, and nitrogen gas may be used instead of air.

(Penetration of seasoning liquid into eggs 1)
As shown in FIG. 4 (a), a plastic bag with 5 to 10 cc of a seasoned liquid C that has been nano-treated for 30 minutes with a shelled egg 11 in a seven-part bowl is heated and disinfected (75 to 100 ° C., 2 to 3 minutes). After putting in No. 12, the air was extracted as shown in FIG.

  Then, as shown to Fig.5 (a), it was seen that the seasoning liquid C was impregnated to the bubble part 11a on the 1st day (after 24 hours). On the second day (after 48 hours), as shown in FIG. 5 (b), it was observed that the seasoning liquid C was impregnated thinly in light brown in the portion of the white meat 11b. On the third day (after 72 hours), as shown in FIG. 5C, it was observed that the seasoning liquid C was impregnated entirely including the yolk 11c. On the fourth day, the taste was completely permeated. This seasoned egg was very delicious.

  Incubation is performed by heating raw eggs to hard eggs, seven-part eggs, soft-boiled eggs, or hot spring eggs. These can be arbitrarily made by adjusting the temperature and time. In addition, when making a large quantity, as in the past, several hundred eggs are put in a container and manufactured by boiling in a kettle. For solid eggs, 92 ± 2 ° C. for 6 minutes, for seven-part eggs, 92 ± 2 ° C. for 4-5 minutes, for soft-boiled eggs at 92 ± 2 ° C. for 3 minutes, for hot spring eggs at 65-68 ° C. for 20 minutes It can be obtained by boiling water. Here, the 7-part candy refers to the one in which the yolk has been dripped. In the present invention, scoring includes using heating with steam or other heating means. The shelled egg thus obtained was used as a sample. However, since it is difficult for the taste to permeate if it is solid, it is preferable to use the one that is about half-ripe, that is, about 7 parts. Moreover, in the case of soy sauce flavor or curry flavor, it is desirable to use red balls because the eggshell may be colored. Eggs that are 3-5 days old tend to peel off after being scorched with hot water.

  Similarly, a commercially available white dashi stock solution that was nano-treated in the same manner (seasoning solution E, heat treatment) also completely penetrated in 3 to 4 days. Further, using 3.5 cc of the seasoning liquid F, a shelled seasoned egg was obtained in the same manner as in Example 2. The resulting egg had a slight vanilla scent in about 3 days.

(Penetration of seasoning liquid into eggs 2)
The eggs used in Example 2 were treated in the same manner as in Example 2 using the seasoning liquid G or G ′ curry taste and garlic taste seasoning liquid. On the 4th to 5th day, an egg having a curry taste and a garlic taste sufficiently infiltrated therein was obtained. In addition, this seasoning liquid G 'was heat-processed for 2-3 minutes after nano processing.

(Comparative Example 1)
In Example 2, when the non-nano-treated seasoning liquid C was used to treat the egg in the 7-part rice cake, even after 7 days, only a salty taste was felt strongly, and umami components such as soy sauce and amino acids were too much. I couldn't feel it.

(Penetration of seasoning liquid into eggs 3)
Next, seasoning of shellless eggs will be described. Put the shelled egg cake in ~ 7 parts rice cake into a plastic bag as in Fig. 4. Similarly, after the nano-treatment of the stock solution of seasoning liquid C, heat-treat, and put about 5 cc into the bag. And stored in the refrigerator. After 1 hour, the seasoning liquid was impregnated by about 2 mm from the surface, and the white was slightly colored. The taste of white was the taste of the seasoning liquid. The taste permeated almost completely in one day, and after 2-3 days, the seasoning liquid was sufficiently impregnated with the whole white yolk and the taste was very delicious. In other words, the flavor and taste are honest and the taste of the ingredients is alive honestly.

  This seasoned egg has a soft finish and, unlike ordinary boiled eggs, it can be seasoned firmly to the center of the yolk while leaving the scent peculiar to the egg as it is, and it has a completely different seasoning from the egg. It became a food that could express the taste of the liquid. In addition, after making a seasoning liquid with the color and taste of mango, nano-treatment and heat treatment (2-3 minutes), and then put in a plastic bag with peeled eggs (shellless eggs) in about 5 hours A peeled egg that was impregnated with a mango taste in gold color was obtained.

(Comparative Example 2)
The seasoning liquid C used in Example 4 was used as it was for the peeled eggs without any nano-treatment, and was put in a bag and stored in the refrigerator. However, even after 3 days, the taste did not penetrate to the inside, only the surface. It stopped at.

(Penetration of seasoning liquid into persimmon 1)
As shown in FIG. 6 (a), after boiling a normal sheet rice cake (13cm, 7cm, 2.5cm) 13 for sterilization for 2 minutes, seasoning liquid A (20 minutes nano treatment, heat treatment for 2 to 3 minutes) ) In a plastic bag 12 together with 30 cc of the stock solution, sealed and stored in a refrigerator while ventilating air. One hour after soaking in the seasoning liquid, as shown in FIG. 6 (b), the pigment Aa of the seasoning liquid A penetrated about 2 mm from the surface, and the whole had a good taste. After 5 hours, as shown in FIG. 6 (c), the dye Aa penetrates about 1 cm from the surface and is finished into a completely seasoned food. Moreover, the texture of the koji dough remains and it is very delicious, and the peculiar smell of koji has disappeared. In addition, in about 1 hour, the central part is completely the same as ginger, but since the impregnation has progressed, neither dye nor taste is lost even when washed with water. When soaked overnight, the taste completely penetrated to the center. In the case of tofu, the taste permeated in 1 hour when treated in the same manner. It was very delicious.

(Comparative Example 3)
Similarly, the koji was treated in the same manner using the stock solution of the seasoning liquid A as it was. However, even after several days, the taste and pigments were observed only on the surface, but there was no penetration into the interior. The taste and pigment that had been lost disappeared. In about two months, the taste, especially the salt content, penetrated to the inside, but the umami component did not easily enter. In 2 weeks, it will not reach the core. When the seasoning liquid was diluted about 10 times, almost no penetration was observed even in 2 months. As persimmons, it is generally said that seasoning is impossible or very difficult. In the present invention, a thick taste penetrates quickly, and a light taste takes time to penetrate. Still, after 10 hours, it penetrates almost completely even with a light taste (diluted 10 times).

(Penetration of seasoning liquid into persimmon 2: sweetness and pigment permeation into white candy)
As shown in FIG. 7 (a), 5 pieces of Yamagata-made white candy (diameter of about 2 to 3 cm) 14 were added to a plastic bag 12 together with 20 cc of strawberry syrup (sugared, seasoned liquid H nano-processed for 15 minutes, heat-treated). And stored in the refrigerator. Two hours after putting in the bag, as shown in FIG. 7B, the dye Ha had permeated from the outside to about 3 mm. After 6 hours, as shown in FIG. 7C, 80% red color had penetrated. And it was sweet and strawberry flavored. Similar results were obtained with orange syrup, grape drink, matcha syrup, and seasoning D (wine). Aloe and Nata de Coco, which were treated with the seasoning liquid H, were impregnated with color and taste in about 1 hour. When this is mixed with yogurt, beautiful red aloe and nata deko grains appear.

(Comparative Example 3)
When the same strawberry syrup was dipped in white bean paste without nano-treatment, the surface was only lightly colored even after 6 hours, and when washed with water, the color dropped. It was the same even after about 3 days.

(Penetration of seasoning liquid into salmon 3: salmon steak))
After boiling the bowl 13 of Example 5 for sterilization for 2 minutes, the seasoning liquid A (not heat-sterilized) was diluted 4 times with water and placed in a plastic bag 12 with 30 cc of the seasoning liquid nano-treated, and air Seal and keep in the refrigerator. Five hours after being soaked in the seasoning liquid, the seasoning cake 13 'was taken out of the bag 12 and sliced into a thickness of 7 mm. When 5 pieces of sliced rice cakes 15 (FIG. 8) were baked in a frying pan for about 30 seconds, as shown in FIG. 9, a portion 16 of which the surface was partly burnt like a steak was found. Obtained. This burnt color 16a is a burnt seasoning liquid. When this baked sliced rice cake 16 was eaten, an appropriate salt content and seasoning ingredients and the original texture of the rice cake were felt, and it was delicious. If you eat mayonnaise on this baked sliced rice cake 16, it will be very delicious.

(Comparative Example 4)
The unsliced cocoon sliced as in Example 7 was baked with a frying pan. As a result, moisture was removed and the surface was not burnt at all. Some are sold as steak bowls, but they have no taste.

(Penetration of seasoning liquid into the bowl 3: 蒟 蒻 jerky, 蒟 蒻 gummy)
When the sliced salmon 15 (FIG. 8) obtained in Example 7 is dried until the water content becomes 20 to 30%, the salmon jerky 17 (FIG. 10 (FIG. a)) was obtained. Further, when the water content was dried to about 4050%, a thick gummy 18 having a texture like a gummy was obtained as shown in FIG.

(Penetration of seasoning liquid into vegetables)
(1) Boiled bamboo shoots Re-heated (5 minutes) 350g of boiled bamboo shoots divided into two parts, and 30cc of seasoning liquid (non-heated treatment) obtained by nano-treating a mixture of seasoning liquid A400cc and water 1600cc with sugar 50g Store in a plastic bag in the refrigerator. After 6 hours, a light taste was impregnated. The color was light and tasted elegant. After 12 hours, the whole was impregnated with a light taste and was delicious.
(2) Potatoes Potted potatoes 20 were boiled in a high-pressure pan for 10 minutes, and after cooling, the same seasoning liquid A30cc as in the case of boiled bamboo shoots was placed in the bag 12 as shown in FIG. After 3 hours, about 30% was impregnated, and after 30 hours, the taste was impregnated to the center. These seasoned potatoes differed from the usual general flavors, and the texture, especially the throatiness, was good and the seasoning was high. When this seasoned potato 21 with skin was sealed in a bag 12 together with 5 cc of salt butter 22, and heated in a microwave oven, a commercially different salt butter potato and a completely different flavor and taste were obtained. Usually, like oden seeds, unless you simmer it, you can't season the skin potatoes as they are.
(3) Lotus root A commercially available boiled lotus root (diameter 4 cm: length 6 cm) was reboiled, cooled, put into a plastic bag together with 20 cc of nano-treated with the same seasoning liquid as bamboo shoots, and stored in a refrigerator. After 1 hour, the surface was slightly impregnated, and after 6 hours, the entire surface was impregnated. Since the color of the seasoning liquid and the lotus root is similar, the state of impregnation with the color is difficult to confirm, but the flavor was confirmed. The crisp texture was not lost.
(4) Radish 5 cm in diameter: Peel the radish with a length of 6 cm, boil it in a pressure cooker for 7 minutes and cool it, dilute this with seasoning liquid B 17 times, and perform nano-treatment for 2 minutes with the apparatus of FIG. Place 10 cc of seasoning liquid that has been heat-treated for a minute in a plastic bag and store in a refrigerator. Penetration around 1 mm from the surface after 2 hours and 80% penetration after 5 hours. Thereafter, the degree of impregnation progressed even from the bag. This seasoned radish was very tasty even when treated for 5 hours, and the sweetness of the radish was kept well. The difference from the commercially available Oden radish is that it is not boiled at all and the material is impregnated with the taste of Japanese dashi stock. The radish can be shipped in a bag and used as an oden seed.
(5) Other (paragraph 0055)
The seasoning liquid of (1) was completely impregnated with boiled taro and boiled onion in about 6 hours. In particular, the onion leaves the sweetness completely and has a very good balance with the seasoning liquid. When onion is boiled, the broth comes out, but in the case of the present invention, it is in a sealed state. The boiled boil was completely penetrated in 3 hours. In the case of koji, the original color and shape, flavor and texture of the material itself were retained after processing. In addition, the hot-boiled edamame was sufficiently permeated into the beans inside the pod in about 6 hours. Usually, edamame is salty but finished with a different taste. After seasoning, it can be stored frozen.

(Penetration of seasoning liquid into raw squid)
A fresh squid (meat for sashimi) with good freshness (both 20cm length) 23 was washed and contained, and with the same seasoning solution 50cc as in the case of the above vegetables, the whole plastic container (tupperware) as shown in FIG. ) Put in 24 and store in refrigerator. After 6 hours, the seasoning liquid was impregnated throughout the body. The flavor was good. This squid is most suitable for raw food or grilled squid. Moreover, if the thing soaked in this seasoning liquid for 6 to 10 hours is dried overnight and made into a vacuum pack, it can also be conveyed far away.

  When the same seasoning liquid was immersed in the sliced meat, the taste penetrated in 1 hour. This meat is ideal for grilled meat. Moreover, conventionally, it takes time to season seasoned meat products and fish products (such as ham and sausage), but this has the advantage that it can be processed in a fraction of a short time. In addition, seasoning and seasoning of shellfish such as boiled red shellfish has conventionally taken several days, but boiled red shellfish and the like can be seasoned in just one hour and are rich in speed. Furthermore, in the case of dried fish, seasoning is performed before drying. However, if the seasoning liquid of the present invention is used, sufficient seasoning can be achieved with 1 to several tens of minutes of immersion.

  In addition, when nano-processing the source of light pickles, the pickles can be completed in a few hours where the light pickles take about a day, and when the contractor seasons boiled beans, it can be seasoned in 1-2 days. Can be greatly shortened. In addition, if the oden seeds such as radish, persimmon, and boiled egg are treated with the seasoning liquid of the present invention in advance, they can be eaten as cold oden and contribute to the diversity of food culture.

  FIG. 13 shows a micro / nano bubble processing apparatus (test plant) in which the micro / nano bubble processing apparatus 10 of FIG. 2 is finished to be movable. In this processing apparatus 40, a pump 42 and a tank 43 are installed on a carriage 41, and the pump 42 and the tank 43 are connected by a water absorption pipe 44 and a drain pipe 45. The tip of the drain pipe 45 is connected to the front side of the microbubble generator 3, and an air hose 46 is connected to the base of the microbubble generator 3. The base of the air hose 46 is connected to the air filter 47. Reference numeral 48 is an operation panel, and 49 is a caster. Reference numeral 50 denotes a takeout port for taking out the processed seasoning liquid. This apparatus 40 can process about 20 L of seasoning liquid. However, it takes one hour and one and a half hours to sufficiently process the 20 L seasoning liquid. In such a case, the processing time can be shortened to 1/2 to 1/4 by increasing the number of microbubble generators 3 to about 2 to 4 for processing. In that case, it is necessary to increase the number of pumps. A considerable amount of heat is generated during nano-processing. Therefore, it is preferable in terms of quality maintenance to prevent the temperature of the seasoning liquid from rising by making the tank 43 into a double structure or the like and flowing cooling water.

  When a large amount of seasoning liquid is required industrially, a tank having a capacity of several hundred L or more may be used. In that case, the number of microbubble generators 3 and pumps corresponding to the volume of the seasoning liquid to be processed, such as 10 to 20 or more, are required.

  By treating the seasoning liquid with micro / nano bubble treatment (nano-treatment), the penetration of various foods can be increased. There is a great influence on the food industry, such as allowing quick and reliable impregnation of taste ingredients other than salty taste into the eggs.

1 Pump 1A Water absorption pipe 1B Water supply pipe 2 Liquid (seasoning liquid)
2A Tank 2B Liquid level 3 Microbubble generator (swivel method)
3A micro bubble 4 air inlet 4A air pipe 5 gas (air)
6 Outlet 7 Microbubble generator (pressurization and decompression system)
8A 1st pressurization tank 8B 2nd pressurization tank 9 Depressurization part 10 Micro / nano bubble processing device MB Microbubble 11 Shelled egg 11a Bubble part 11b White 11c Yolk 12 Plastic bag 13 Plate bowl 13 'Plate with taste １４ 14 Shiratama candy Aa Dye Ha Dye 15 Sliced potato 16 Baked slice potato (Sushi steak)
16a burnt color 17 蒟 蒻 jerky 18 蒟 蒻 gummy 20 boiled potatoes 21 seasoned potatoes with skin 22 salt butter 23 raw squid 24 plastic containers (tupperware)
40 Micro / Nano Bubble Processing Equipment (Test Plant)
41 Bogie 42 Pump 43 Tank 44 Water absorption pipe 45 Drain pipe 46 Air hose 47 Air filter 48 Operation panel 49 Caster 50 Outlet

Claims (3)

  A pump and a tank are installed in the cart, and the pump and the tank are connected by a water absorption pipe and a drain pipe. The tip of the drainage pipe is connected to the front of the microbubble generator, and the air hose is connected to the base of the microbubble generator, the base of the air hose is connected to the air filter, and the tank has a double structure. A micro / nano bubble treatment apparatus, characterized in that a cooling means such as a cooling pipe for flowing cooling water inside and outside the tank is provided.   The micro / nano bubble processing apparatus according to claim 1, wherein the air filter uses a sterilizing filter.   Two to thirty microbubble generators are provided depending on the capacity of the tank, and the processing time is 20 to thirty (30) revolutions per one microbubble generator so that a processing amount of one to thirty minutes can be seen. A processing method for micro / nano bubbles, which determines the volume and processing time of the liquid to be processed.

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