JP4232381B2 - Continuous energization heating sterilization method of high viscosity fluid food material - Google Patents

Description

[0001]
[Technical field to which the invention belongs]
The present invention relates to a high-viscosity fluid food material having high fluidity and fluidity that can be continuously flow-transferred in a pipe (pipe), for example, yam surimi or "mekabu" for such sterilization and cooking, relates how to sterilization by heating pressurized while continuously flowing transport the pipe line, it relates to how to continuously pressurized heat sterilized by especially Joule heating (electrical heating) .
[0002]
[Prior art]
According to the method of continuously heating the food material having fluidity while being fluidly transferred in the pipeline, the productivity can be improved as compared with the method of heating every certain amount in a batch method. In addition, the food material continuously heated in the pipeline can be continuously processed as it is in each downstream process (for example, cooling process, filling / packaging process, etc.).
[0003]
Recently Incidentally, by energizing directly to the food material, a method of using the electrical heating system for heating by electrical resistance (Joule heating method), to electrically heating a food material for killing bacteria with the food material, apparatus commercialized In the case of heating a food material having fluidity while being continuously fluidly transferred in a pipe, an apparatus that applies an electric heating method has already been proposed in Japanese Patent Publication No. 5-33024.
[0004]
In the proposed continuous energization heating apparatus, an annular electrode along the inner peripheral surface of the pipe is provided in two or more portions spaced in the length direction of the pipe (the flow direction of the flowable food material). The flowable food material is configured to flow current through the flowable food material between the upstream electrode and the downstream electrode of the conduit (energization) and to heat the flowable food material. An example of the main body portion of the heating device (electric heating device main body 2) is schematically shown in FIG.
[0005]
In FIG. 2, a pipe 1 through which fluid food material is fluidly transferred is annular (short cylinder) with a predetermined interval in a direction from the upstream side (lower side in FIG. 2) to the downstream side (upper side in FIG. 2). A plurality of annular electrodes 3A, 3B, 3C, 3D made of a conductive material such as titanium, and the pipes between the electrodes 3A, 3B, 3C, 3D are made of an insulating material. The hollow pipe 5 is formed, and the pipe on the upstream side (lower side in FIG. 2) of the annular electrode 3A and the pipe on the downstream side (upper side in FIG. 2) of the annular electrode 3D are also made of an insulating material. It is formed by a cylindrical hollow tube 5. In general, the hollow tube body 5 made of an insulating material is generally formed of a resin.
[0006]
Furthermore, the example of the whole structure of the fluid food material heating apparatus incorporating said electric current heating apparatus main body 2 is shown in FIG.
[0007]
In FIG. 3, a fluid food material such as a liquid food material or a solid-liquid mixed food material is stored in the supply-side container 11 in advance. A supply opening / closing valve 13 is provided at the lower end of the supply side container 11, and the pipe line 1 is extended from the lower end of the supply opening / closing valve 13. A pump 17 is provided at a position near the supply opening / closing valve 13 in the pipeline 1 as fluid food material supply means for fluidly transporting the fluid food material in the pipeline 1. On the downstream side of the pump 17 in the pipe line 1, there is a pipe vertical rising part 1 </ b> A that rises vertically upward, and the above-mentioned current heating device main body 2 is formed in this pipe vertical rising part 1 </ b> A. . Further, the upper end of the vertical rising portion 1A in the pipe line 1 is bent and elongated in the horizontal direction, and a cooling device 21 for cooling the fluid food material after heating is disposed in the portion corresponding to the downstream side. Further, a discharge side container 23 is provided on the downstream side of the cooling device 21.
[0008]
In the energization heating apparatus as described above, when the supply on-off valve 13 is opened and the pump 17 is operated, the flowable food material from the supply side container 11 is directed from the left to the right in FIG. Fluidly transferred. The fluid food material passes through the energization heating device main body 2 in the vertical rising portion 1A of the pipe 1 and flows between them by applying a voltage between the upper and lower annular electrodes 3A, 3B, 3C, 3D. current flows sexual food material, and heating by electric resistance possessed by the food material, the temperature rises by a so-called ohmic heating, heat treatment for killing bacteria have been made, while being cooled by further passing through the cooling device 21, the discharge It reaches the side container 23.
[0009]
[Problems to be solved by the invention]
Experiments were conducted to heat various fluid food materials using the continuous energization heating device as described above. Among the various fluid food materials, especially in the case of garlic surimi and "mekabu" The following problems occurred.
[0010]
That is, when the downed yam is energized and heated to about 70 ° C. with the proposed apparatus for sterilization, a large number of bubbles are generated from the yam surimi as the temperature rises in the pipe, and thus the surface of the electrode Thus, it has been found that a phenomenon occurs in which sparks are generated or the temperature is difficult to control due to large unevenness in the heating temperature.
[0011]
When the present inventors investigated and studied such a phenomenon, the following facts were found. That is, the surimi of yam has a very high viscosity, and since it usually slides down in the atmosphere, a large amount of air is contained or adsorbed inside the surimi of yam. And if the yam surimi, which has a very high viscosity and adsorbs or contains a large amount of air, is heated, many fine bubbles are generated as the temperature rises. Since it does not rise immediately, a large number of minute bubbles gather and grow into large bubbles. And since the bubbles are electrically insulating, sparks are generated if large bubbles adhere to the electrode surface, and the electrical resistance between the electrodes changes greatly due to the large bubbles existing between the electrodes, which causes a large heating. It has been found that temperature unevenness occurs and appropriate temperature control becomes difficult.
[0012]
The present invention has been made in view of the background art described above, even when the prone flowable food material bubbles by high and heating surimi and other viscosity yam you sterilized by current pressure heat or sparking it is an object to provide current pressure heat sterilization how that can minimize the heating temperature unevenness or cause.
[0013]
[Means for Solving the Problems]
To solve the problems as described above, the current pressure heat sterilization how of the present invention, basically, pressurizes the fluid food materials when they are heated by conduction in duct to a pressure higher than atmospheric pressure, This allows the bubbles occur, it was decided to reduce the growth.
[0014]
Namely, the continuous current pressure heat sterilization how the fluid food materials of the invention of claim 1, may be provided a plurality of electrodes at intervals in the longitudinal direction of the conduit, the high viscosity fluid food material, pipe While continuously flowing and transferring in the length direction of the path, a voltage is applied between the plurality of electrodes to energize the flowable food material in the path in the length direction of the pipe and flow by energization heating. sex food material conduit pressurized in a continuous current pressure heat sterilization how high viscosity fluid food material so as to continuously heat sterilization energized flowable food material as the state of higher than atmospheric pressure performs heating, while suppressing bubble generation and growth of the fluid food material, and is characterized in that the heating to a temperature below the boiling temperature at atmospheric pressure of the flowable food material it.
[0015]
The continuous current pressure heat sterilization how the fluid food materials of the invention of claim 2 is the continuous current pressure heat sterilization how high viscosity fluid food material of claim 1, from atmospheric pressure conduit Also, it is characterized by pressurizing to a pressure higher than 2 kg / cm ² and conducting heating.
[0016]
Further continuous current pressure heat sterilization how the fluid food materials of the invention of claim 3, may be provided a plurality of electrodes at intervals in the longitudinal direction of the pipe to be transferred to high-viscosity flowable foodstuff, In addition, a supply means for feeding the high-viscosity fluid food material into the pipe line is provided upstream of the electrodes, and a pressure detection means is disposed downstream of the electrodes, and further downstream of the pressure detection means. Back pressure control means is provided on the side, and the flowable food material is energized between the plurality of electrodes while continuously supplying the high-viscosity flowable food material in the pipeline by the supply means. while electrically heating the said its pressure based on the pressure value detected by the pressure detecting means Gyoshi control the back pressure control means to be higher than the atmospheric pressure, thereby generating the bubble in the liquid food material Oh While suppressing fine growth, and heated to a temperature below the boiling temperature at atmospheric pressure of the fluid food materials and is characterized that you sterilized continuously.
[0017]
DETAILED DESCRIPTION OF THE INVENTION
Figure 1 shows an example of a situation to have performed continuous current pressure heat sterilization how the present invention.
[0018]
In FIG. 1, for example, a flowable food material made from surimi of yam is stored in a supply-side container 11 in advance. A supply opening / closing valve 13 is provided at the lower end of the supply side container 11, and the pipe line 1 is extended from the lower end of the supply opening / closing valve 13. A pump 17 is provided at a position near the supply opening / closing valve 13 in the pipeline 1 as a fluid food material supply means for continuously fluidly transferring the fluid food material in the pipeline 1. On the downstream side of the pump 17 in the pipe line 1, there is a pipe vertical rising part 1 </ b> A that rises vertically upward, and the energization heating device main body 2 is formed in the pipe vertical rising part 1 </ b> A.
[0019]
Further, the upper end of the vertical rising portion 1A in the pipe line 1 is bent and elongated in the horizontal direction, and the heated fluid food material is applied to the downstream side thereof, that is, the downstream side of the energizing heating device body 2. A cooling device 21 for cooling is disposed, a pressure regulating valve 25 is provided on the downstream side of the cooling device 21, and a discharge side container 23 is provided on the downstream side of the pressure regulating valve 25. A temperature detection means 27 for detecting the temperature (heating temperature) of the fluid food material heated by the current heating device body 2 is provided near the outlet on the downstream side of the current heating device body 2 in the pipe 1. Is provided. Further, on the upstream side (inlet side) of the pressure regulating valve 25, pressure detecting means 29 for detecting the pressure of the fluid food material in the pipe line is provided.
[0020]
The specific configuration of the current heating device body 2 may be, for example, a configuration as shown in FIG. 2, but is not limited to the configuration as shown in FIG. A plurality of electrodes may be provided at intervals, and the fluid food material in the pipe may be energized between the electrodes along the length of the pipe. The voltage or / and current of the power supply 31 for energizing between the electrodes of the energization heating device main body 2 is controlled according to the temperature detected by the temperature detecting means 27. On the other hand, the pressure adjusting valve 25 is controlled according to the pressure detected by the pressure adjusting means 29 described above.
[0021]
In the continuous energization heating apparatus as described above, when the supply on-off valve 13 is opened and the pump 17 is operated, fluid food materials such as surimi of yam from the supply side container 11 pass through the pipe 1 to the left in FIG. From the right to the right. The fluid food material passes through the energization heating device main body 2 at the vertical rising portion 1A of the pipe line 1 and in the meantime, a voltage is applied between the upper and lower annular electrodes 3A, 3B, 3C, 3D (see FIG. 2). by applying a current flows through the fluid food material, and heating by electric resistance possessed by the food material, the temperature rises by a so-called ohmic heating, heat treatment for killing bacteria is made by further passing through the cooling device 21 It is cooled and reaches the discharge side container 23 through the pressure regulating valve.
[0022]
Here, the voltage or / and the current between the electrodes in the energization heating device main body 2 is based on the temperature detection value by the temperature detection means 27, and the heating reached temperature of the fluid food material is under the atmospheric pressure of the fluid food material. The temperature is controlled to be lower than the boiling temperature. For example, in the case of surimi of yam, it is usually heated to about 70 ° C. or lower, and in the case of “Mekabu”, it is heated to about 90 ° C. or lower.
[0023]
If the fluid food material is pressurized to a pressure higher than the atmospheric pressure, the boiling temperature increases, and it becomes possible to heat to a temperature higher than the boiling temperature under the atmospheric pressure. The pressurization in the method is not intended to raise the boiling temperature to a temperature higher than the boiling temperature under atmospheric pressure, but to suppress the generation and growth of bubbles until it gets tired. And in order to distinguish clearly from the pressurization for heating to the temperature higher than the boiling temperature in atmospheric pressure, in this invention, it limited to the heating to the temperature lower than a boiling temperature. In general, heating for sterilization is sufficient to a temperature lower than the boiling temperature under atmospheric pressure.
[0024]
On the other hand, in the pressure regulating valve 25, the pressure of the fluid food material in the pipe line is higher than atmospheric pressure, preferably 2 kg / cm ² from atmospheric pressure, according to the detected pressure value by the pressure detecting means 29. The opening of the valve is adjusted so as to be higher. The specific pressure value varies depending on the type of fluid food material to be processed, but in the case of surimi of yam, etc., it is usually adjusted so that the pressure is about 3 to 5 kg / cm ² higher than atmospheric pressure. It is desirable. In addition, although the upper limit of the pressure added to the fluid food material in the pipe line is not particularly defined, it is usually preferable to set the pressure to 10 kg / cm ² higher than the atmospheric pressure.
[0025]
In addition, adjusting the pressure of the fluid food material in the pipe line to a pressure higher than the atmospheric pressure by the pressure regulating valve 25 means that the fluid food that is pumped by the pump 17 and is energized and heated in the energization heating apparatus body 2 . This means applying back pressure to the material. Therefore, the pressure regulating valve 25 constitutes a back pressure control means for applying a back pressure to the fluid food material that is energized and heated in the pipe and controlling the back pressure.
[0026]
By applying a back pressure to the fluid food material in the pipeline when energized and heated as described above, the fluid food material has a high viscosity and a large amount of air. Even in the case of adsorbed or contained things such as yam surimi or “mekabu”, a large amount of bubbles are generated or the bubbles gather when the temperature of the fluid food material rises due to electric heating. Thus, it is possible to suppress the large growth. That is, the generation and growth of bubbles are suppressed by the pressure applied to the fluid food material. As a result, it is possible to effectively prevent the occurrence of sparks on the electrode surface and the occurrence of uneven heating temperature due to the generation of a large amount of bubbles and the growth of bubbles.
[0027]
In the above-described embodiment, the pressure adjustment valve 25 is used as the back pressure control means. However, the specific configuration of the back pressure control means is not limited to the pressure adjustment valve, and for example, a pump may be used. In this way, when a pump is used as the back pressure control means, the difference in discharge pressure between the supply side pump 17 and the pump as the back pressure control means is adjusted based on the detected pressure value of the pressure detection means 29. Just do it.
[0028]
【Example】
In conducting the heating of the salmon surimi using the apparatus shown in FIG. 1, an experiment was conducted in which the flow rate of surimi of the yam was set to 500 kg / hr and heated to an average of 70 ° C. Here, the pressure regulating valve 25 as the back pressure control means was adjusted so that the pressure of the surimi Yamabe in the pipe line was 3.5 kg / cm ² higher than the atmospheric pressure. As a result, it was possible to heat uniformly and stably up to an average of 70 ° C. without causing any sparks or causing temperature unevenness.
[0029]
【The invention's effect】
As apparent from the foregoing description, according to the continuous current pressure heat sterilization how of the present invention, as surimi or "turnips" yam, flowable foods viscosity are adsorbed or encompass high and large amounts of air Upon you sterilize the material by heating continuously current pressure, or generated a large amount of bubbles is accompanied to the temperature rise due to ohmic heating, it is possible to prevent the air bubbles or significant growth, therefore during conduction heating Due to the generation and growth of bubbles, it is possible to effectively prevent the occurrence of sparks on the electrode surface during energization heating and the occurrence of heating unevenness that makes it difficult to stably heat to the target temperature.
[Brief description of the drawings]
1 is a Ryakkai diagram showing an example of a situation to have performed continuous current pressure heat sterilization how the present invention.
FIG. 2 is a schematic view showing an example of a main body of an electric heating apparatus in a continuous electric heating apparatus for fluid food materials previously proposed by the present inventors.
3 is a schematic longitudinal sectional view showing an overall configuration of a continuous energization heating apparatus using the energization heating apparatus main body shown in FIG. 2;
[Explanation of symbols]
2 Energizing heating device main bodies 3A to 3D Annular electrode 25 Pressure regulating valve 29 as back pressure control means Pressure detecting means

Claims (3)

A plurality of electrodes are provided at intervals in the length direction of the pipeline, and a high-viscosity fluid food material is continuously flow-transferred in the length direction of the pipeline while a voltage is applied between the plurality of electrodes. In addition, continuous energization of high-viscosity flowable food materials, in which the flowable food material in the pipeline is energized in the length direction of the pipeline and the fluid food material is continuously heated and sterilized by energization heating. in addition heat sterilization how,
The conduit pressurizes subjected to electrically heated fluid food material in a state of higher than atmospheric pressure, while suppressing the occurrence and growth of bubbles in the fluid food material, normally of the flowable food material of their characterized by heating to a temperature below the boiling temperature at the pressure, continuous current pressure heat sterilization how high viscosity flowable foodstuff. In a continuous current pressure heat sterilization how high viscosity flowable food material according to claim 1,
Characterized in that the duct is pressurized to 2 kg / cm ² or more above atmospheric pressure to electrical heating, continuous current pressure heat sterilization how high viscosity flowable foodstuff. A plurality of electrodes are provided at intervals in the length direction of the pipeline to which the high-viscosity fluid food material is to be transferred, and the high-viscosity fluid food material is fed into the pipeline upstream of the electrodes. A supply means is provided, a pressure detection means is further arranged downstream of the electrode, and a back pressure control means is provided further downstream than the pressure detection means. While the fluid food material is continuously supplied, the fluid food material is energized and heated by energizing the fluid food material between the plurality of electrodes, and the pressure is determined based on the pressure value detected by the pressure detecting means. Gyoshi control the back pressure control means to be higher than the atmospheric pressure, thereby while suppressing the occurrence and growth of bubbles in the fluid food materials, the boiling temperature at atmospheric pressure of the flowable food material There is heated to a temperature, characterized that you sterilized continuously, continuous current pressure heat sterilization how high viscosity flowable foodstuff.

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