JP6295421B2 - Linoleic acid-containing food processing equipment - Google Patents

Description

  The present invention relates to a processing apparatus for linoleic acid-containing foods such as tomatoes.

  A technique described in Japanese Patent Application Laid-Open No. 2011-18441 is known as a drug and a food and drink material useful for prevention or improvement of lifestyle-related diseases and metabolic syndrome. This is 9-oxo-10 (E), 12 (Z) -octadecadienic acid, 9-oxo-10 (E), 12 (E) -octadecadienic acid, 13-oxo-9 (Z), 11 extracted from tomato. (E) -octadecadienic acid, 13-oxo-9 (E), 11 (E) -octadecadienic acid (hereinafter, the four types are referred to as oxo-ODAs). PPAR (Peroxisome Proliferator Activated Receptor; peroxisome proliferator activated receptor) activation ability has been confirmed.

JP 2011-18441 A

  However, a cooking apparatus for increasing the amount of oxo-ODAs has not been established so far for the production of foods, processed foods, food raw materials, pharmaceuticals, and pharmaceutical raw materials.

  In order to solve the above-mentioned problems, the present invention accommodates linoleic acid-containing food and water and has a pan portion whose upper surface is open, a lid portion disposed at the opening of the pan portion, and heating for heating the pan portion. And a linoleic acid-containing food processing apparatus having a pretreatment course, wherein the pretreatment course is a course maintained at a temperature equal to or lower than a lipoxygenase deactivation temperature for a certain period of time. Provided is a processing apparatus for containing food.

  By this structure, the processing apparatus of the linoleic acid containing food which can increase oxo-ODAs effectively can be provided.

External view of processing apparatus for linoleic acid-containing food according to the present invention Vertical sectional view of a processing apparatus for linoleic acid-containing food according to the present invention Temperature control chart of pretreatment course and normal course of linoleic acid-containing food according to the present invention Table showing treatment temperature of linoleic acid-containing food according to the present invention and measurement results of oxo-ODAs / linoleic acid Table showing the processing temperature of linoleic acid-containing food according to the present invention and the measurement results of oxo-ODAs

  In the present invention, the linoleic acid-containing food is a food containing linoleic acid, such as tomato, soybeans, green soybeans, green peas, pumpkin, cabbage, kale, spring chrysanthemum, celery, broad beans, pinch, onion, sweet corn, tomato, trepis Examples include, tonburi, eggplant, carrots, carrots, garlic, green onions, peppers, spinach, eggs, mukago, bean sprouts, lettuce, salad vegetables, lotus root, and the like.

  If it is a tomato here, as the variety name, Momotaro, First Tomato, Midi Tomato, Renaissance, Soprano Tomato, Aiko, Carol Seven, Tomato Berry, Black Tomato, Mini Tomato, San Marzano, Lemon Tomato, μ Tomato, Zebra Tomato , Fiorentino, and the like.

  In the present invention, 9-oxo-10 (E), 12 (Z) -octadecadienic acid, 9-oxo-10 (E), 12 (E) -octadecadienic acid, 13-oxo-9 (Z), 11 The four PPAR activators of (E) -octadecadienic acid, 13-oxo-9 (E), 11 (E) -octadecadienic acid are those disclosed in JP-A-2011-184411. Called oxo-ODAs.

  In the present invention, the linoleic acid-containing material contains linoleic acid and oxo-ODAs obtained by the present invention, and examples thereof include pharmaceuticals, nutritional functional foods, foods for specified health use, and general foods. And is not limited to food.

  The processing apparatus 1 for linoleic acid-containing food according to the present invention includes a pot portion 2, a lid portion 3, and a hinge 4 that connects the pot portion 2 and the lid portion 3. FIG. 1 is an external view of a linoleic acid-containing food processing apparatus according to the present invention, and FIG. 2 is a vertical sectional view.

  Here, the pot portion 2 includes an inner pot 5, an outer pot 6, a main body 7, a soup receiver 8, a liquid crystal display 9, a panel switch 10, a circuit board 11, a bottom heater 12, and a side heater 13. And a bottom temperature sensor 14 and an exterior material 15.

  Here, the lid 3 includes an inner lid 16, an outer lid 17, a lid heater 18, a lid temperature sensor 19, a steam cylinder 20, and a winding spring 21.

  Hereinafter, the structure of the processing apparatus 1 of the linoleic acid containing food concerning this invention is described in detail.

  The inner pot 5 contains food and cooks it. Further, it has a flat circular bottom surface, a cylindrical peripheral surface rising from the peripheral edge of the bottom surface, and a planar annular flange extending outward from the opening edge of the peripheral surface. The material is made of aluminum with a fluororesin coating. The inner pot 5 has a flange engaged with a receiving portion of the main body 7 and a bottom surface supported by the bottom heater 12 and the bottom temperature sensor 14.

  The outer pot 6 accommodates the inner pot 5. Moreover, it has a flat circular bottom face and a cylindrical peripheral surface rising from the periphery of the bottom face. The material is formed of a plated steel sheet with a fluororesin coating. The outer pan 6 houses a bottom temperature sensor 14 at the center of the bottom surface and a bottom heater 12 around it. The outer pan 6 is fixed to the bottom of the main body 7 and the main body 7 with screws that penetrate the bottom of the main body 7.

  The main body 7 accommodates the outer pan 6. Moreover, it has a substantially cylindrical peripheral surface. The thickness of the peripheral surface is thick at a location close to the hinge and a location facing the hinge, and bulges outward in the radial direction. In the bulging part close to the hinge, a recess for accommodating the soot receiver 8 is provided on the cover side of the peripheral surface, and a recess for storing the inlet is provided on the bottom side of the peripheral surface. A communication hole that communicates the inside of the lid and the soot receiver 8 is provided on the lid side of the recess. An opening is provided in the bulging portion facing the hinge, and a liquid crystal display 9 and a panel switch 10 are arranged. A circuit board 11 for controlling these is accommodated in the bulging portion. An arbitrary number of holes are provided on the peripheral surface. Further, the body 7 is formed with an L-shaped receiving portion extending inward in the vicinity of the periphery of the lid portion 3. The material is a molded body made of polypropylene resin. The main body 7 is fixed to the outer pan 6 with screws. Moreover, the exterior material 15 is attached so that parts other than the two bulging parts in the peripheral surface of the main body 7 may be substantially flush with the bulging part. Here, the main body and the side surface of the pan are covered with the exterior material 15, and an air layer is provided between the outer peripheral side surface of the pan and the exterior material 15.

  The soot receiver 8 accommodates the steam that passes through the steam cylinder 20 and is cooled by the lid to become water. In addition, it has a flat rectangular bottom surface and a square cylindrical peripheral surface rising from the periphery of the bottom surface. A wedge-shaped engagement piece 25 is provided on the outer side of the opposed peripheral surface. The material is polypropylene. By inserting the tip of the engagement piece 25 into the main body 7, the main body 7 can be detachably attached to the main body 7.

  The liquid crystal display 9 displays the operation status. Further, it is a flat display. The body 7 is fitted into the opening.

  The panel switch 10 inputs operation conditions. Further, it is a planar capacitive touch sensor. The body 7 is fitted into the opening.

  The circuit board 11 mounts control components. Also, it is a double-sided copper-clad printed circuit board that is mounted with a microcomputer that receives input from the panel switch 10 and input from the bottom temperature sensor 14 or the lid heater 18 and performs display control of the liquid crystal display 9 and other electronic components. Has been. The liquid crystal display 9, the panel switch 10, the bottom heater 12, the lid heater 18, the side heater 13, the bottom temperature sensor 14, and the lid heater 18 are electrically connected by wiring (not shown). The panel switch 10 is fixed by screws in the vicinity of the main body 7 in which the panel switch 10 is fitted.

  The bottom heater 12 heats the bottom of the inner pot 5. In addition, the sheathed heater has a thin annular shape having an opening at the center. It is fixed inside the bottom surface of the outer pan 6.

  The side heater 13 heats the peripheral surface of the outer pan 6. It is two string-shaped heater wires. The outer pan 6 is arranged in a circular shape along the outer peripheral surface of the outer pot 6 at a substantially half position in the height direction of the outer peripheral surface of the outer pan 6. The surface including this circle is substantially parallel to the bottom surface of the outer pan 6.

  The bottom temperature sensor 14 measures the temperature of the bottom surface of the inner pot 5. A temperature sensing resistor is covered with an aluminum cylinder cap. It is fixed to the approximate center inside the bottom surface of the outer pan 6 via a spring 26.

  The exterior material 15 constitutes the outer peripheral surface of the main body 7. Further, it is a thin curved molded body made of ABS resin. It has a protrusion that engages with a hole in the peripheral surface of the main body 7. The protrusion is attached to the peripheral surface of the main body 7. In the attached state, an air layer sandwiched between the outer side of the peripheral surface of the main body 7 and the inner side of the exterior material 15 is formed.

  The inner lid 16 seals the opening of the inner pot 5. Moreover, it is a substantially flat disk. In the vicinity of the periphery on the side where the hinge 4 is arranged, a convex portion 22 (dropping portion) bulging toward the side facing the pan is provided, and in the vicinity of the peripheral portion where the convex portion 22 is not provided, the pan is placed at a predetermined interval. A dimple portion 23 (dropping portion) that bulges to the side that does not face is provided. The convex portion 22 and the dimple portion 23 are arranged in a substantially annular shape. The convex part 22 is formed with a slit for communication. The concave portion or the convex portion 22 is provided on the side close to the peripheral edge of the inner lid 16. The concave portion or the convex portion 22 does not overlap with the lid heater 18. The material is made of aluminum with a fluororesin coating. It has an engaging piece 25 for engagement, and is thereby detachably attached to the outer lid 17.

  The outer lid 17 supports the inner lid 16. In addition, a removable steam cover is provided at a position where the flat circular top surface, a cylindrical peripheral surface falling from the periphery of the top surface, and the convex portion 22 of the inner lid 16 overlap with a part of the top surface. 24 is provided. The steam cover 24 is provided with a slit, and the steam cylinder 20 is disposed so that the slit of the convex portion 22 and the slit of the steam cover 24 communicate with each other.

  In a state where the inner lid 16 and the outer lid 17 are combined, the side close to the convex portion 22 of the lid and the side close to the 8 portion of the pan soup receiver are connected to the winding spring 21 to form the hinge 4. The hinge 4 is rotatably assembled to the main body 7. An engaging piece 25 for engaging the lid and the pan is provided at a position facing the hinge 4.

  The steam cylinder 20 allows the inside of the pot portion 2 and the outside of the lid portion 3 to communicate with each other with the pot portion 2 covered with the lid portion 3. The steam cylinder 20 includes an inner cylinder and an outer cylinder that rise from the convex portion 22 of the inner lid 16 toward the outer lid 7, and a middle cylinder that falls from the steam cover 24 of the outer lid 17 toward the inner lid 16. The middle cylinder is arranged so as to be sandwiched between the inner cylinder and the outer cylinder. The inside of the pot portion 2 and the outside of the lid portion 3 communicate with each other through a space sandwiched between the inner cylinder and the middle cylinder from the slit of the convex portion 22 and from the space sandwiched between the middle cylinder and the outer cylinder to the steam cover 24. Is done. Here, the convex portion 22 of the inner lid 16 is included in the steam cylinder 20, but the convex portion 22 may be concave.

  The lid heater 18 heats the inner lid 16. Moreover, it is four string-shaped sheathed heaters, and is circularly arranged on the side of the inner lid 16 that does not face the pan. It is not disposed in the approximate center of the inner lid 16 and in the vicinity of the peripheral edge of the inner lid 16, and does not overlap with the concave portion or the convex portion 22 provided on the side close to the peripheral edge of the inner lid 16.

  The lid temperature sensor 10 measures the temperature of the inner lid 16. The temperature detection resistor is covered with an aluminum cylinder cap. It arrange | positions in the approximate center of the side which does not face the pan of the inner cover 16. FIG.

  Next, the operation of the linoleic acid-containing food processing apparatus 1 according to the present invention will be described.

  Divide the tomatoes into 27 pieces per knife. In addition to the fence cutting, cut processing for cutting a cut or grinding processing for grinding may be used.

  Put 1 liter of room temperature water in the inner pot 5. 250 g of divided tomatoes are poured into the inner pot 5 so as to be submerged, and the lid is closed.

  The panel switch 10 is operated to select and operate the “health course” of the electric pan. Here, the “health course” is a process in which the linoleic acid-containing food is heated at a preset temperature for a preset time and then proceeds to a stew operation. Here, the preset temperature is one of 30-60 degrees, the preset time is one of 5-60 minutes, and these are the types of linoleic acid-containing foods It can be selected depending on the degree of processing, the amount of cooking, and the like.

  Heating of the pan is started by the bottom heater 12, the side heater 13, and the lid heater 18 toward a preset temperature (55 degrees as an example). As shown in FIG. 3, the heating output is adjusted to heat from room temperature to a set temperature over 2-3 minutes. The bottom temperature sensor 14 detects that the set temperature has been reached. After detecting the set temperature of the bottom temperature sensor 14, the bottom heater 12, the side heater 13, and the lid heater 18 stop heating and keep their states until reaching a preset reheating temperature (50 degrees as an example).

  When the bottom temperature sensor 14 reaches 50 degrees, the bottom heater 12 and the side heater 13 resume heating, and when the lid heater 18 detects 50 degrees, the lid temperature heater resumes heating. Continue to stop and restart heating, keeping water and food at about 55 degrees. In this state, heating is performed for a preset time (15 minutes as an example).

  In this state, convection occurs in the inner pot 5. The direction of the convection is the order of the bottom center of the inner pot 5, the center of the water surface, the peripheral edge of the water surface, and the bottom peripheral edge of the pot. In this state, linoleic acid is eluted from the tomato. Since linoleic acid is a water-insoluble component and has a specific gravity less than 1, linoleic acid is unevenly distributed at the periphery of the water surface along the flow of convection. In this state, water evaporates. The steam condenses around the convex portion 22 and the dimple portion 23 where the exposed surface of water tends to be less because it is a curved surface in the inner periphery of the pan and the lid, and drops toward the water surface. Since it drops from the concave portion or the convex portion 22 onto the water surface, non-water components such as linoleic acid that are unevenly distributed on the periphery of the water surface due to the impact are added to the convection flow again. In this, linoleic acid associates with lipoxygenase contained in tomato to generate oxo-ODAs.

  A part of the steam leaks out of the pan through the steam cylinder 20. After the heating time has elapsed, the contents are taken out into another container, and the linoleic acid-containing material is obtained together with the water in which the inside of the inner pot 5 has been washed.

  Note that the heater output control may be a method of monitoring the amount of current to be supplied to the heater in addition to a method of feeding back the detection result of the temperature sensor. In this case, an overheating prevention measure based on the accumulated current amount may be taken. For example, when the accumulated current amount after the start of heating exceeds a threshold value, it is determined that the heating is excessive and the heating is stopped. About overheating prevention, you may monitor by the frequency | count of cancellation and restart, or may monitor by the elapsed time after a heating start.

  Furthermore, although the lipoxygenase used in the linoleic acid-containing food was used, it may be added separately if necessary.

  Subsequently, the evaluation method of the obtained linoleic acid containing material is demonstrated.

  The linoleic acid-containing material taken out in another container is freeze-dried and then pulverized to obtain a powder product.

  Alcohol is added to the powder product, solvent extraction is performed by shaking and centrifugation, and the resulting solution is analyzed by HPLC. The obtained fraction is identified from the retention time, and oxo-ODAs and linoleic acid are recovered.

  The processing conditions and measurement results by the processing apparatus for linoleic acid-containing food according to this embodiment are shown in FIGS.

  FIG. 3 shows a temperature management chart of the pretreatment course and a temperature management chart of the normal course without the pretreatment according to the embodiment of the present invention. The set temperature of the pretreatment course is 30 to 60 degrees, and the processing time is 5 to 60 minutes.

FIG. 4 shows the measurement results of oxo-ODAs / linoleic acid in a linoleic acid-containing food. The oxo-ODAs / linoleic acid in the linoleic acid-containing food is 0.5 × 10 ⁻³ or more.

  FIG. 5 shows the measurement results of oxo-ODAs in the linoleic acid-containing food. Compared to the normal course without pre-treatment, the amount of oxo-ODAs itself was increased from 2 to 7 times.

  As described above, the linoleic acid-containing food processing apparatus 1 of the present invention accommodates linoleic acid-containing food and water, and has a pan portion 2 having an open upper surface and a lid portion 3 disposed at the opening of the pan portion. A linoleic acid-containing food processing apparatus 1 having a heating part for heating the pan part 3 and having a pretreatment course, and the pretreatment course is maintained at a temperature below the lipoxygenase deactivation temperature for a certain period of time. Since it is a course, it is possible to obtain a food or the like in which the amount of oxo-ODAs is effectively increased.

  Moreover, since the lid | cover part 3 has a dripping part (inner peripheral surface of a cover) which dripped water on the surface of the water accommodated in the pan part 2 during the output of a heating part, the linoleic acid containing foodstuff is characterized by the above-mentioned. Is kept in a 30-60 degree hot water bath for 5-30 minutes, linoleic acid is collected on the water surface, and linoleic acid can be stirred by dripping water from above, so oxo-ODAs can be effectively removed. Increased foods and the like can be obtained.

  Moreover, it has a sensor which measures the temperature of the said heating part or the said pan part 2, and a control part which controls the output of the said heating part based on the detection result of the said sensor, The said heating part is the said heating part Or, since the temperature of the pan portion can be made constant in the range of 30-60 degrees, it is effective by holding the linoleic acid-containing food in a 30-60 degrees hot water bath for 5-30 minutes. In particular, foods with increased amounts of oxo-ODAs can be obtained.

Moreover, since the dripping part is the recessed part or the convex part 22 with which the inner peripheral surface of the inner cover was equipped, accumulation | storage of water vapor | steam is promoted and it makes it easy to dripping.

In addition, linoleic acid-containing food is kept at 30-60 degrees hot water bath for 5-60 minutes, so that oxo-ODAs / linoleic acid in the linoleic acid-containing food is 0.5 × 10 ⁻³ or more. Since the product is obtained, it can be easily applied to pharmaceuticals, functional nutritional foods, foods for specified health use, and general foods.

  In addition, since the linoleic acid-containing food is maintained for a certain period of time at a temperature equal to or lower than the lipoxygenase deactivation temperature, the amount of linoleic acid-containing food is referred to as oxo-ODAs.

In addition, by holding the linoleic acid-containing food in a 30-60 degree hot water bath for 5 to 60 minutes, the oxo-ODAs / linoleic acid in the linoleic acid-containing food is 0.5 × 10 ⁻³ or more. Therefore, 13 oxo is effectively increased.

  In addition, since the food containing linoleic acid is cut, cut and crushed, the association frequency of linoleic acid and lipoxygenase is increased.

  Moreover, since the recessed part or the convex part 22 is provided in the side close | similar to the periphery of the inner lid | cover 16, since a convection goes to a surface edge side from a center bottom side, a surface edge side is dripped at a surface edge side. The linoleic acid that tends to stay in the water can be returned to the hot water bath more efficiently.

  In addition, the lid has a steam tube 20 that allows the inside and the outside to communicate with each other in a state of covering the pan, and the concave portion or the convex portion 22 includes the steam tube 20. Steam is likely to condense based on temperature, the amount of water dripped more effectively can be increased, and uneven distribution of water-insoluble components can be effectively reduced.

  Moreover, since the recessed part or the convex part 22 does not overlap with the cover heater 18, it is comparatively easy to cool, and dripping by dew condensation of water vapor | steam can be performed effectively.

  In addition, since it has a heater that heats the side of the pan, it has a heater that heats the side of the pan, so condensation on the side of the pan is reduced, and the amount of water dripping from the lid is increased accordingly. And the uneven distribution of the water-insoluble component can be effectively reduced.

  Moreover, since the side surface of the pan is covered with the exterior material 15 and an air layer is provided between the outer peripheral side surface of the pan and the exterior material 15, the side surface of the pan is covered with the exterior material 15, Since an air layer is provided between the side surface and the exterior material 15, the thermal resistance on the side surface of the pan is increased, the condensation on the side surface of the pan is reduced, and the amount of water dripping from the lid can be increased accordingly. The uneven distribution of water-soluble components can be effectively reduced.

  Note that the present invention is not limited to the embodiments for carrying out the invention.

DESCRIPTION OF SYMBOLS 1 Processing apparatus of linoleic acid containing food 2 Pan part 3 Cover part 4 Hinge 5 Inner pan 6 Outer pan 7 Main body 8 Soup receiver 9 Liquid crystal display 10 Panel switch 11 Circuit board 12 Bottom heater 13 Side heater 14 Bottom temperature sensor 15 Exterior material 16 Inner lid 17 Outer lid 18 Lid heater 19 Lid temperature sensor 20 Steam cylinder 21 Winding spring 22 Convex part 23 Dimple part 24 Steam cover 25 Engagement part 26 Spring

Claims (4)

A processing apparatus for linoleic acid-containing food, comprising a pan portion containing the linoleic acid-containing food and water and having an upper surface opened, a lid portion disposed in the opening of the pan portion, and a heating portion for heating the pan portion The pretreatment course is a course that is maintained for a certain period of time at a temperature equal to or lower than the lipoxygenase deactivation temperature , and the lid portion is water contained in the pan portion during the output of the heating portion. An apparatus for treating linoleic acid-containing food, comprising a dripping portion for dripping water on the surface of the inner lid in the vicinity of the periphery of the inner lid . A sensor for measuring the temperature of the heating part or the pan part, and a control part for controlling the output of the heating part based on a detection result of the sensor, wherein the heating part is the heating part or the pan The processing apparatus for linoleic acid-containing food according to claim 1, wherein the temperature of the portion can be kept constant within a range of 30-60 degrees. The apparatus for treating linoleic acid-containing food according to claim 1, wherein the dripping portion is a concave portion or a convex portion provided on the inner peripheral surface of the inner lid. The processing apparatus for linoleic acid-containing food according to any one of claims 1 to 3, wherein the lid has a lid heater inside, and the concave portion or the convex portion does not overlap the lid heater.

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