JP2019004808A - Drying method of food - Google Patents

Abstract

To provide a drying method of food capable of providing a safe dried product in a reduced drying time and at a limited production cost without degrading commercial value of food.SOLUTION: In a drying method of food, food of a predetermined moisture content is obtained in a drying house. Dew point saturated air controlled to be a predetermined temperature is heated to another predetermined temperature in the drying house and its relative humidity is repeatedly controlled in two stages of every predetermined time. The dew point saturated air having a mist temperature of 4°C-14°C is repeatedly controlled to have a relative humidity of 40%-80% in every 6 hours in the drying house of 17.5°C to obtain food of 61% W.B. moisture content.SELECTED DRAWING: Figure 3

Description

  The present invention relates to a method for drying a food (including foodstuffs), and more particularly to a food drying method for drying a food in an atmosphere controlled at a predetermined temperature and humidity.

Conventionally, various methods are known as food drying treatment methods.
For example, in addition to sun drying and hot air drying, a method of circulating normal temperature (constant temperature) air is known (Patent Documents 1 and 2).

When meat, such as prosciutto, is produced using a hot air drying device, a cold air drying device, or a drying device that circulates room temperature (constant temperature) air, drying proceeds rapidly in the initial stage of drying.
However, the drying speed slows down after a certain period of time, and the slow drying proceeds. This is due to the fact that the surface of the meat dries first and traps moisture inside the meat.
In such a situation, if the pasteurization is not sufficiently sterilized before drying, fungi may be generated during the drying process and the surface of the meat is often covered with white, which may cause a reduction in commercial value. It was. In addition, since the drying time is long, the production cost has increased.

Japanese Patent Laid-Open No. 9-75048 Japanese Patent No. 4444808

  The object of the present invention is to provide a safe dry product (dried food) without reducing or deteriorating the commercial value of the food, and to shorten the drying time and to reduce the production cost. It is to provide a food drying treatment method.

In order to achieve the above object, the technical means achieved by the first present invention is a method for obtaining a food product having a predetermined moisture content in a drying cabinet,
A food drying process characterized in that a dew point saturated air controlled to a predetermined temperature is reheated to a predetermined temperature in a drying cabinet, and a food having a predetermined moisture content is obtained by repeatedly controlling the relative humidity in two steps every predetermined time. It is a method.

  The second aspect of the present invention is the first aspect of the present invention, wherein the water temperature of the dew point saturated air is in the range of 4 ° C to 17 ° C, the reheating temperature in the drying chamber is in the range of 5 ° C to 75 ° C, and the relative humidity is 5 ° C. The food drying treatment method is characterized by being controlled within a range of% -90%.

  The third invention is the second invention, in which the water temperature of dew point saturated air is 4 ° C-14 ° C, the reheating temperature in the drying chamber is 17.5 ° C, and the relative humidity is 40% -80% alternately every 6 hours. By controlling the water content 67%, W. B. Water content of 61%, W. B. The food drying treatment method is characterized by obtaining a food product.

  According to the present invention, it is possible to provide a safe dry product (dried food) without deteriorating or deteriorating the commercial value of the food, and it is possible to shorten the drying time and to reduce the production cost. Food drying treatment method could be provided.

It is a figure which shows the relationship between the change of the weight coefficient of the raw ham drying process by the food drying processing method of this invention, and the conventional food drying processing method, and drying time. It is a figure which shows the relationship between the change of the weight of the raw ham drying process by the food drying process method of this invention, and the conventional food drying process, and drying time (h). It is a figure which shows the relationship between the change of the water | moisture content (moisture content) of dry ham drying processing by the food drying processing method of this invention, and the conventional food drying processing, and drying time (h).

  Hereinafter, an embodiment of the present invention will be described. In addition, this embodiment is only one embodiment of the present invention, and is not construed as being limited to these, and the design can be changed within the scope of the present invention.

The food drying treatment method of the present invention controls the temperature and humidity suitable for drying for each food (including food), creates dew point saturated air at a temperature necessary to maintain the temperature and humidity, and dew point saturation. By reheating the air to a predetermined temperature in the drying cabinet, the drying process of the food is performed with the optimal relative humidity atmosphere in the drying cabinet, and the optimal two-stage relative humidity for each food is controlled. It was changed alternately every predetermined time.
Specifically, the water temperature of dew point saturated air is within the range of 4 ° C-17 ° C, the temperature within the drying chamber is within the range of 5 ° C-75 ° C, and the relative humidity is within the range of RH5% -RH90%. Be controlled.

In this embodiment, the following drying treatment method was adopted as a method for producing ham.
(1) Dew point saturated air is created by controlling the water temperature to 5 ° C. to 20 ° C. every predetermined time (6 hours) (dew point saturated air creating step).
(2) The dew point saturated air created in the above step is sequentially sprayed into a drying chamber in which a predetermined sample is stored (dew point saturated air spraying step).
(3) The dew point saturated air sprayed in the drying chamber is reheated to a predetermined temperature (reheating step).
In this embodiment, it reheats so that the inside of a drying chamber may be filled with 17.5 degreeC atmosphere.
By doing in this way, relative humidity RH40% -RH90% can be changed alternately every 6 hours, and a predetermined sample can be dried so as to have a predetermined moisture content.

In this embodiment, clean and safe dew point saturated air from which fungi and other germs are removed is created. That is, for example, while sending air into a predetermined region, water controlled to a predetermined temperature is jetted at high pressure, and high pressure water spray is brought into contact with the air to attach fungi or germs in the air to water droplets together with water. The process of washing away is adopted.
By adopting such a process, it is also an object to provide a safe dry food (product) free from contamination by fungi or other germs.

For example, the following method is assumed in this embodiment.
A mist-like water spray controlled at a predetermined temperature (for example, 4 ° C. to 17 ° C. in the present embodiment) from a predetermined water spray nozzle is directed toward a predetermined cylindrical portion. At this time, the water sprayed in the form of mist is sprayed in the same direction from each spray nozzle, that is, in the same direction (circumferential direction) toward the inner periphery of the tube portion, and collides with the inner wall surface of the tube portion. It is further divided into fine water droplets and large-diameter water droplets. That is, it is ejected in a spiral shape in the circumferential direction of the cylindrical portion.
Then, the air rising while rotating along the inner peripheral surface from below the cylindrical portion is sent out from the cylindrical portion as mist-shaped dew point saturated air containing fine water droplets and controlled to a predetermined temperature. Even if impurities such as fungi are floating in the tube portion, it falls downward along with large-diameter water droplets in the tube portion. It is also possible to employ a process in which water droplets of larger diameter are separated and recovered, and dew point saturated air containing mist-shaped fine water droplets, from which impurities and the like are removed and controlled to a predetermined temperature, is sent to a drying cabinet.
"Example 1"

Samples are prepared, salted and seasoned loin logs (raw materials) for the production of raw ham.
The raw roast wood (raw material) before the drying treatment is 100% by weight, 3.0 kg in weight, 66.7% in water content, W.W. B. It is.

Samples of the same conditions (the raw log before drying) are stored suspended in a drying cabinet, and the weight ratio is 85.5%, the weight is 2.57 kg, and the moisture content is according to the conventional method and this embodiment, respectively. 61.0%, W.W. B. The dry time until the raw ham (product target) was produced was measured.
[Conventional method]: Drying was performed in an atmosphere in which the temperature in the drying cabinet was 17.5 ° C. and the relative humidity was fixed at RH 60%.
[This embodiment]: The water temperature of the dew point saturated air is 4 ° C.-14 ° C., the temperature in the drying chamber is 17.5 ° C., and the relative humidity is changed in two stages of RH 40% and RH 80% every 6 hours. Dried.

  1 to 3 show a comparison between the conventional method and the present embodiment. In each of the drawings, the change in the sample when the conventional method is used is shown by a small “◯” plot, and the case where the present embodiment is used. The change of the sample was shown by a large “◯” plot.

  That is, according to this embodiment, dew point saturated air containing mist-like fine water droplets controlled to a predetermined temperature (water temperature 4 ° C. to 14 ° C.) sent to the drying cabinet is transferred to the predetermined temperature (17 Reheat to 5 ° C). And every predetermined time (every 6 hours), by alternately and repeatedly controlling the relative humidity between RH 40% and RH 80%, the food to be dried (loose logs) stored in the drying cabinet has a predetermined dry state (predetermined state) And dried to a moisture content of 61.0%, WB).

FIG. 1 shows the drying time from the weight coefficient of 100% to the target of 85.5%.
As can be seen from this figure, the conventional method, which took 92 hours, achieved the target weight coefficient (85.5%) in 66 hours according to this embodiment.

FIG. 2 shows the drying time from the weight of 3.0 kg to the target of 2.57 kg.
As can be seen from this figure, the conventional method, which took 92 hours, achieved the target weight (2.57 kg) in 66 hours according to this embodiment.

In FIG. 3, the moisture (water content) is 66.7%, W.V. B. To 61.0% of the target. B. The drying time until it becomes is shown.
As can be seen from this figure, the conventional method took about 92 hours, but according to the present embodiment, the target moisture (water content 61.0%, WB) was achieved in about 66 hours.

Thus, according to the present embodiment, the target weight ratio (%), weight (kg), and moisture content (%) were reduced by about 26 hours compared with the conventional method.
Also, in the time zone when the relative humidity is reduced to RH 40%, the drying rate is faster (weight change becomes larger) compared to the time zone where RH 80% is set. In this way, by repeatedly changing the relative humidity to RH 80% and RH 40% every predetermined time (6 hours), surface hardening that occurs due to rapid progress of drying is suppressed, and movement of internal moisture to the surface is promoted. As a result, it is possible to provide a dried food that has been uniformly changed to a predetermined moisture content (61.0%, WB) in a short time by increasing or decreasing the drying speed.
In the present embodiment in FIGS. 1 to 3, the region where the weight coefficient (%), the weight (kg), and the moisture (%) are drastically dropped is gently controlled in the time zone where the relative humidity is controlled to 40%. The time zone in which the expressed area is controlled to a relative humidity of 80% is shown.
"Other examples"

  The present invention is useful as a method for producing prosciutto, but can also be used as a method for drying other foods.

For example, when producing salami, the temperature in the drying cabinet is 9-20 ° C., the relative humidity is RH 65-85%, preferably, for example, dew point saturated air (water temperature 11-13.5 ° C.) is reheated in the drying cabinet (18 ° C.) and the relative humidity was changed to RH65-RH75% every 6 hours.
As a result, the moisture content before drying was 60%, and the W.V. B. From a salami raw material prepared and seasoned with a water content of 20%, B. Of salami could be made in 10 days.
In contrast, in the case of the conventional method (same as Example 1), the water content is 20%, W.V. B. It took 14 days to make the salami.

When manufacturing beef jerky, drying chamber temperature: 30-75 ° C., relative humidity: RH 5-80%, preferably, for example, saturated dew point air (water temperature 17-27 ° C.) is reheated in the drying chamber ( 50-75 ° C.) and the relative humidity was changed to RH5-RH 30% every 6 hours.
As a result, the moisture content before drying was 73-75%, W.V. B. Sliced, salted and seasoned beef ingredients, water content 30-34%, W. B. Was able to make beef jerky in 2.5-3 hours.
In contrast, in the case of the conventional method (same as Example 1), the water content is 20%, W.V. B. It took 3.5-4.5 hours to make the salami.

In addition, when producing cocoons, the temperature in the drying cabinet is 15-50 ° C., the relative humidity is RH 8-30%, preferably, for example, saturated dew point air (water temperature 6-17 ° C.) is reheated in the drying cabinet. (20-25 ° C.) and the relative humidity was changed to RH40-RH60% every 6 hours.
As a result, the moisture content before drying was 78%. B. Water content of 30%, W. from the raw material of salmon fillet prepared, salted and seasoned B. I was able to make a spear in 44 hours.
In contrast, in the case of the conventional method (same as Example 1), the water content is 20%, W.V. B. It took 62 hours (60-70 hours) to make the salami.

The present invention can be used for all foods to be dried, and can also be used for drying of meat, seafood, vegetables, fruits and the like.

Claims (3)

A method for obtaining a food product with a predetermined moisture content in a drying cabinet,
A food drying process characterized in that a dew point saturated air controlled to a predetermined temperature is reheated to a predetermined temperature in a drying cabinet, and a food having a predetermined moisture content is obtained by repeatedly controlling the relative humidity in two steps every predetermined time. Method.   The water temperature of the dew point saturated air is controlled within the range of 4 ° C-17 ° C, the reheating temperature within the drying chamber is within the range of 5 ° C-75 ° C, and the relative humidity is controlled within the range of 5% -90%. The food drying treatment method according to claim 1, wherein By controlling the relative humidity of 40% -80% alternately every 6 hours at a water temperature of 4 ° C-14 ° C with dew point saturated air and a reheating temperature of 17.5 ° C in the drying cabinet, water content 67%, W . B. Water content of 61%, W. B. The food drying treatment method according to claim 2, wherein:

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