JP6703157B1 - Method of manufacturing seafood, apparatus for manufacturing seafood, and program of manufacturing seafood - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method and a manufacturing apparatus for manufacturing the food containing a treatment liquid with high accuracy. According to one aspect of the present invention, there is provided a food manufacturing apparatus 100 in which a treatment liquid containing at least hydroxide ions and/or chloride ions has a first concentration of the hydroxide ions and/or chloride ions. And the concentration of the hydroxide ion and/or the chloride ion of the first treatment unit 10 that holds the first treatment liquid 12 that is the From the first processing unit 10 to the second processing unit 20 that stores the second processing liquid 22 having a second concentration different from the first concentration of the second processing liquid 22 and brings the food S into contact with the second processing liquid 22. A transfer means 50 for transferring the food S, a first contact time for bringing the first treatment liquid 12 into contact with the food S, and a second contact time for contacting the second treatment liquid 22 with the food S using the transfer means 50. And a control unit 40 for controlling the. [Selection diagram] Figure 1

Description

The present invention relates to a food manufacturing method, a food manufacturing apparatus, and a food manufacturing program.

The number of gourmets will increase in an environment where the standard of living of citizens is improved and abundant food is available. The average consumer's choice of food grows as the standard of living of citizens rises, so companies that manufacture and sell foods are constantly seeking to develop and deliver foods that satisfy their tongue. Is required in the market.

In the past, when processing foods (eg, fish and shellfish), for the purpose of suppressing the deterioration of quality represented by, for example, the drying of the food or the reduction of the size or weight of the food. Immersion in the processing liquid is performed.

The above-mentioned dipping work requires a relatively long working time among various steps necessary for processing the food, since it is required that the treatment liquid is sufficiently permeated into the food. A technique for shortening this working time has been disclosed so far (Patent Document 1).

Japanese Patent No. 5651101

However, in order to perform the dipping work by the method described in Patent Document 1, the piston pump having a drive mechanism is retracted and reciprocated with respect to the treatment liquid in the tank used for the dipping work, and the treatment liquid is discharged. However, inhaling, pressurizing, depressurizing and repeating them alternately are required. Therefore, in order to adopt the method described in Patent Document 1, it is essential to introduce a pressurizing/depressurizing pump and its driving mechanism in addition to the tank used for the dipping operation.

INDUSTRIAL APPLICABILITY The present invention greatly contributes to the realization of a food production apparatus or a food production method capable of accurately containing a treatment liquid to be brought into contact with food.

The step of bringing the food into contact with the treatment liquid is a highly versatile process that can be applied to vegetables or edible meat in addition to the seafood mentioned as the above-mentioned example, so that the treatment liquid is highly accurate in the food. Inclusion in is an important concern, at least for the food industry. From a viewpoint different from the pressure of the treatment liquid disclosed in Patent Document 1, the present inventors have diligently worked on the development of a food production apparatus or a food production method for inclusion in food with higher accuracy than before. .

As a result, it was found that when the treatment liquid is brought into contact with the food, the concentration of a specific substance or ion in the treatment liquid affects the increase or decrease in the mass of the food containing the treatment liquid. As a result of further research and analysis by the present inventors, bringing a plurality of treatment liquids having different concentrations into contact with the food contributes to the inclusion of the treatment liquid in the food with higher accuracy than before. Found to get. The present invention was created based on each of the above viewpoints.

One method for producing a food according to the present invention is the first treatment in which the concentration of the hydroxide ion and/or the chloride ion of the treatment liquid containing at least the hydroxide ion and/or the chloride ion is the first concentration. A first contacting step of bringing the liquid into contact with food, and a second treatment liquid in which the concentration of the hydroxide ion and/or the chloride ion of the treatment liquid is a second concentration different from the first concentration described above. A second contacting step of contacting with.

According to this method for producing a food, the food containing the treatment liquid with high accuracy is produced by bringing the treatment liquids having different concentrations, that is, the first concentration and the second concentration, into contact with the food to be treated. It becomes possible.

Further, in one food production apparatus of the present invention, the concentration of the hydroxide ion and/or the chloride ion of the treatment liquid containing at least the hydroxide ion and/or the chloride ion is the first concentration. 1st processing part which accommodates 1 processing liquid and makes food contact with said 1st processing liquid, and the density|concentration of said hydroxide ion and/or said chloride ion of said processing liquid are said 1st concentration. A second processing unit for accommodating a second processing liquid having a different second concentration and for bringing the food into contact with the second processing liquid; and a transfer means for transferring the food from the first processing unit to the second processing unit. A controller for controlling a first contact time for contacting the food with the first treatment liquid and a second contact time for contacting the food with the second treatment liquid using the transfer means. ..

According to this food manufacturing apparatus, by providing the processing unit for storing the processing liquids having different concentrations, that is, the first concentration and the second concentration, and the above-mentioned transfer means, the processing liquids having the different concentrations can be applied to the foods. Allows you to make contact. As a result, it can contribute to the production of the food containing the treatment liquid with high accuracy.

Further, in another food manufacturing apparatus of the present invention, the concentration of the hydroxide ion and/or the chloride ion of the treatment liquid containing at least the hydroxide ion and/or the chloride ion is the first concentration. First feeding means for feeding the first treatment liquid into the treatment section, and a second concentration in which the concentration of the hydroxide ion and/or the chloride ion of the treatment liquid is different from the first concentration. Second feeding means for feeding a certain second processing liquid into the processing unit, discharging means for discharging the first processing liquid or the second processing liquid from the processing unit, and the above-mentioned first processing liquid in the processing unit. A control unit for controlling the above-mentioned first feeding means, the above-mentioned second feeding means, and the above-mentioned discharging means so that the one treatment liquid and the above-mentioned second treatment liquid contact the food product with a time difference. With.

According to this food manufacturing apparatus, it is provided with the first feeding means and the second feeding means for feeding the treatment liquids having different concentrations, that is, the first concentration and the second concentration, to one processing section. ing. Further, in this food manufacturing apparatus, the first feeding means, the first feeding means, the first processing liquid and the second processing liquid are contacted with the food to be processed with a time difference between the first processing liquid and the second processing liquid in the processing unit. A second feeding unit and a control unit that controls a discharging unit that discharges the first processing liquid or the second processing liquid from the processing unit are provided. As a result, it becomes possible to bring the treatment liquids having different concentrations into contact with the food product with a time lag. Therefore, this food production apparatus can contribute to the production of the food containing the treatment liquid with high accuracy.

Further, in another food product manufacturing program of the present invention, the concentration of the hydroxide ion and/or the chloride ion of the treatment liquid containing at least the hydroxide ion and/or the chloride ion is the first concentration. A first contacting step of bringing the first treatment liquid into contact with food, and a second treatment in which the concentration of the hydroxide ion and/or the chloride ion of the treatment liquid is a second concentration different from the first concentration A second contacting step of contacting the liquid with the food product, the instructions comprising:

According to this food production program, the food containing the treatment liquid with high accuracy is produced by bringing the treatment liquids having different concentrations, that is, the first concentration and the second concentration, into contact with the food to be treated. It becomes possible.

According to one food manufacturing method of the present invention and one food manufacturing program of the present invention, it is possible to manufacture the food containing the treatment liquid to be brought into contact with the food to be treated with high accuracy.

Further, according to one food production apparatus of the present invention, it is possible to contribute to the production of the food containing the treatment liquid to be brought into contact with the food to be treated with high accuracy.

It is a block diagram of the foodstuff manufacturing apparatus of 1st Embodiment. It is a processing-process figure which shows the manufacturing method of the foodstuff of 1st Embodiment. It is a block diagram of the manufacturing apparatus of the foodstuff of the modification of 1st Embodiment. It is a block diagram of the manufacturing apparatus of the foodstuff of 2nd Embodiment. It is a processing-process figure which shows the manufacturing method of the foodstuff of 2nd Embodiment. It is a block diagram of the manufacturing apparatus of the foodstuff of the modification of 2nd Embodiment. 5 is a graph showing the time change of the concentration of the treatment liquid of Example 1. 5 is a graph showing the concentration of the treatment liquid and the pressure over time of Example 2. 9 is a graph showing the change over time in the concentration of the treatment liquid of Example 3. 9 is a graph showing the concentration and pressure changes over time of the treatment liquid of Example 4. It is a graph which shows the mass (%) of the foodstuff after a process with respect to the mass before the process of the foodstuff which became the process target of Examples 1 and 2 and Comparative Examples 1 and 2. It is a graph which shows the mass (%) of the foodstuffs after a process with respect to the mass before the foodstuffs of the process target of Examples 3 and 4, and Comparative Examples 3 and 4. It is a graph which shows the mass (%) of the foodstuff after a process with respect to the mass before the process of the foodstuff which became the process target of Examples 5-14 and the comparative example 5.

As a preferred embodiment of the present invention, a food manufacturing method and a food manufacturing apparatus will be described in detail with reference to the accompanying drawings. In addition, in the drawings, the elements of the present embodiment are not necessarily described in a mutually reduced scale.

<First Embodiment>
A food manufacturing apparatus and a food manufacturing method according to the present embodiment will be described in detail with reference to the accompanying drawings. In this description, common parts are denoted by common reference symbols throughout the drawings unless otherwise specified. In addition, in the drawings, the elements of the present embodiment are not necessarily described in a mutually reduced scale. Further, some symbols may be omitted to make the drawings easier to see.

FIG. 1 is a configuration diagram of a food manufacturing apparatus 100 of the present embodiment. As shown in FIG. 1, the food manufacturing apparatus 100 of the present embodiment stores a first treatment liquid 12 which is an example of a treatment liquid, and brings a food S to be treated into contact with the first treatment liquid 12. The control unit 40 includes a processing unit 10, a second processing unit 20 that stores a second processing liquid 22 that is an example of the processing liquid, and brings the food S into contact with the second processing liquid 22 and a control unit 40. In addition, in FIG. 1 and FIGS. 3, 4, and 6 described later, for convenience of description, the processing liquid (first processing liquid or second processing liquid) is drawn so as to be visible.

Specifically, the first treatment liquid 12 and the second treatment liquid 22 which are examples of the treatment liquid of the present embodiment are both salt (mainly sodium chloride, but potassium chloride and known additives). Can also be included) and sodium hydrogen carbonate as a solute.

Here, in the present embodiment, as the first treatment liquid 12, the concentration of sodium hydrogen carbonate and/or the concentration of sodium chloride, that is, the hydroxide ion generated by dissolution of sodium hydrogen carbonate and/or sodium chloride, and A treatment liquid having a chloride ion concentration of the first concentration is adopted. Further, as the second treatment liquid 22, the concentration of sodium hydrogen carbonate and/or the concentration of sodium chloride, that is, the concentration of hydroxide ions and/or chloride ions generated by dissolution of sodium hydrogen carbonate and/or sodium chloride. A treatment liquid having a second concentration different from the first concentration is adopted.

Moreover, the first concentration and the second concentration are appropriately set depending on the type of the food S to be treated and the like. The concentrations of sodium hydrogen carbonate and sodium chloride, which are examples of the first concentration and the second concentration, are not particularly limited, but a typical example of the concentration is 0.1% by mass or more and 20% by mass or less. Moreover, if it demonstrates along the example of the above-mentioned typical concentration, the density|concentration of the hydroxide ion which is an example of 1st density|concentration and 2nd density is 1.19*10 ^<-2 >mol/L or more, 2. It is 38 mol/L or less, and the concentration of the chloride ion is 1.71×10 ⁻² mol/L or more and 3.42 mol/L or less. Further, the density difference between the first density and the second density is also appropriately set depending on the type of the food S to be processed and the like. From the viewpoint that the effect of the present embodiment can be exhibited with high accuracy, the concentration difference between the concentrations of sodium hydrogen carbonate or sodium chloride is 0.1% by mass or more, more preferably 0.2% by mass or more, or 0. It is 25 mass% or more. The upper limit of the density difference is not particularly limited. It is appropriately set depending on the type of the food S to be treated. However, from the viewpoint of controlling the salt value of the final product with high accuracy, it is preferable that the concentration difference between the concentrations of sodium hydrogen carbonate or sodium chloride is 0.5% by mass or more. The temperatures of the first processing liquid and the second processing liquid are not particularly limited, but the temperatures of the first processing liquid and the second processing liquid are typically adjusted to about 1°C to about 30°C.

Each of the first processing unit 10 and the second processing unit 20 in the present embodiment is a bottomed cylindrical container made of metal (for example, SUS) or resin. Further, both the first processing unit 10 and the second processing unit 20 can be put in a sealed state by closing the lid.

Further, in the food manufacturing apparatus 100, the first processing unit 10 includes the food S to be processed (for example, “peeled shrimp”, which is an example of seafood, with shells removed), and the first processing liquid 12. By containing and, the food S can be brought into contact with the first treatment liquid 12. A typical example of contact of the food S with the first treatment liquid 12 is contact by immersion.

The first processing liquid 12 is supplied from a known processing means (a pump-using means, gravity or position) from the first processing liquid storage part 82 which is a bottomed cylindrical container made of metal (for example, SUS). It is supplied into the first processing unit 10 via the pipe 82a using a means for utilizing energy). In addition, in the present embodiment, from the viewpoint of improving work efficiency, the first processing liquid storage part 82 and the above-mentioned feeding means are adopted, but the first processing liquid storage part 82 and the above-mentioned feeding means are different from each other. , Does not necessarily have to be provided. For example, although the working efficiency is reduced, manually loading the first processing liquid 12 into the first processing unit 10 is another mode that can be adopted.

Similar to the first processing unit 10, the second processing unit 20 of the present embodiment can bring the food S into contact with the second processing liquid 22 by containing the food S and the second processing liquid 22. .. A typical example of contact of the food S with the second treatment liquid 22 is contact by immersion.

In addition, in the present embodiment, the second processing liquid 22 is supplied from the second processing liquid accommodating portion 84, which is a bottomed cylindrical container made of metal (for example, SUS), by using the above-mentioned known feeding means. Is supplied into the second processing unit 20 via the pipe 84a. Note that, like the first processing liquid storage unit 82, the second processing liquid storage unit 84 and the above-described feeding means do not necessarily have to be provided. For example, although the work efficiency is reduced, manually loading the second processing liquid 22 into the second processing unit 20 is another mode that can be adopted.

Here, in order to bring the food S into contact with the first treatment liquid 12 or the second treatment liquid 22, for example, the food S is placed or stored on a net shelf or a net basket 56 described later. Means of immersing in the first treatment liquid 12 or the second treatment liquid 22 can be adopted.

Further, the food manufacturing apparatus 100 of the present embodiment includes a transfer unit 50 that transfers the food S to be processed from the first processing unit 10 to the second processing unit 20. For example, when the net shelf or the net basket 56 on which the food S is placed or accommodated is adopted, it is used for transporting the place where the first processing unit 10 is installed and the place where the second processing unit 20 is installed. It is suspended on a rail 52, and can be moved along the rail 52 (a black arrow in FIG. 1) and a vertical direction (FIG. 1) by a known means or mechanism (for example, a part 54 of a mechanism of a known crane game). It is possible to employ a net rack or a net basket 56 that is stretchable to the white arrow) and is supported using a detachable mechanism. Therefore, in this embodiment, the net rack or net basket 56 can be in a sealed state while being housed in the first processing unit 10 and the second processing unit 20. The transfer unit 50 of this embodiment is controlled by the control unit 40 described later.

By the way, the example in which the above-mentioned rail 52 for transfer is adopted is only an example of the transfer means 50 of the present embodiment, and the food manufacturing apparatus 100 of the present embodiment is another known device that can achieve the effects of the present embodiment. The transfer means (for example, transfer using a belt conveyor) can also be adopted.

Further, the food manufacturing apparatus 100 stores the first processing liquid 12 or the second processing liquid 22 in the first processing liquid storage part 82 or the second processing liquid storage in order to prevent the damage of the food S or reduce the degree of the damage. No stirring means is provided for stirring in the portion 84. The food manufacturing apparatus 100 of the present embodiment does not need to include the stirring means in order to achieve the effects of the present embodiment, but the stirring means can prevent damage to the food or reduce the degree of damage. Alternatively, the adoption of the stirring method is one aspect as a modified example.

The food manufacturing apparatus 100 of the present embodiment further uses the above-mentioned transfer means 50 to make the first contact time of bringing the above-mentioned first processing liquid 12 into contact with the food S to be processed, and the above-mentioned second processing. The control unit 40 is provided to control the second contact time for bringing the liquid 22 into contact with the food S. For example, the control when the above-mentioned net shelf or net basket 56 on which the food S is placed or accommodated is adopted is as follows.

The control unit 40 of the present embodiment first uses the transfer means 50 to transfer the net shelf or net basket 56 in which the food S to be processed is placed, into the first processing liquid 12 in the first processing unit 10. After immersing for a predetermined time (first contact time), the net shelf or net basket 56 is transferred to the second processing unit 20, and then, the second processing liquid 22 in the second processing unit 20 is subjected to the predetermined time (second The contact time) and the food S are controlled to be dipped.

Here, the first contact time and the second contact time are appropriately set depending on the type of the food S to be treated and the like. Note that examples of the first contact time and the second contact time are several minutes (typically 4 minutes to 5 minutes) or more and several tens hours (typically 3 hours to 4 hours, or 12 hours to 72 hours). Time) or less.

By the way, the control unit 40 of the food manufacturing apparatus 100 of the present embodiment and the control unit 240 of the food manufacturing apparatus 200 of the second embodiment described later are connected to a computer (not shown). The computer monitors or integrally controls the manufacturing process by a manufacturing program (food manufacturing program) for executing the food manufacturing process. In the present embodiment, the manufacturing program is stored in a hard disk drive in the computer, a known recording medium such as an optical disk inserted in an optical disk drive provided in the computer, or a storage area using cloud computing. However, the storage destination of this manufacturing program is not limited to this. For example, a part or all of this manufacturing program may be stored in the control unit that may be included in the first processing unit 10 and/or the second processing unit 20 in the present embodiment. Further, the manufacturing process of food can be monitored or controlled by the manufacturing program from a remote place via a known technique such as a local area network or an internet line.

Next, the method for producing the food according to this embodiment will be described. FIG. 2 is a process step diagram showing the method for producing food according to the present embodiment.

In the food manufacturing method of the present embodiment, after performing the first contact step of bringing the food S to be processed into contact with the first processing liquid 12 using the food manufacturing apparatus 100, the food S is subjected to the second processing liquid. By performing the second contacting step of bringing 22 into contact, the above-mentioned treatment liquid can be included in the food S with high accuracy.

Specifically, first, the control unit 40 of the food manufacturing apparatus 100 uses the transfer means 50 to transfer the food S to be processed into the first processing unit 10 (step S11). Thereafter, the control unit 40 treats the food S to be treated with the first treatment liquid 12 in the first treatment unit 10 in which the concentration of hydroxide ions and/or chloride ions is the first concentration for the first contact time. The 1st contact process (Step S12) of making it contact with is performed.

After that, the control unit 40 uses the transfer unit 50 to transfer the food S to be processed into the second processing unit 20 (step S13). After that, the control unit 40 treats the food S to be treated with the second treatment liquid 22 in the second treatment unit 20 in which the concentration of hydroxide ions and/or chloride ions is the second concentration for the second contact time. The second contacting step of contacting with is performed (step S14).

In the present embodiment, from the viewpoint of improving work efficiency, the control unit 40 uses the transfer means 50 to treat the food S with the first treatment liquid 12 of the first treatment unit 10 and the second treatment of the second treatment unit 20. Although it is in contact with the liquid 22, the method for producing the food product of the present embodiment is not limited to such an aspect. For example, although the work efficiency is reduced, the food S is manually brought into contact with the first treatment liquid 12 of the first treatment unit 10 and the second treatment liquid 22 of the second treatment unit 20, and/or the first treatment is manually conducted. Adjusting the time for which the food S is brought into contact with the liquid 12 and the second treatment liquid 22 is another mode that can be adopted. Therefore, by performing the first contacting step (step S12) and the second contacting step (step S14), at least part of the effects of the present embodiment can be achieved.

Further, in the present embodiment, the above-described first contact step and second contact step are performed once, but the number of times the first contact step and the second contact step are performed is not limited to one. For example, it is an aspect in which the number of times the first contact step and/or the second contact step is performed is two or more. However, from the viewpoint of work efficiency and manufacturing cost, it is preferable that the number of times the first contact process and the second contact process are performed is once, as in the present embodiment.

As described above, according to the food production apparatus 100 and the food production method of the present embodiment, it is possible to contribute to the production of the food containing the treatment liquid that is brought into contact with the food to be treated with high accuracy.

Next, a food manufacturing program according to this embodiment will be described. FIG. 2 also serves as a main part of the flowchart of the food manufacturing program according to this embodiment. However, terminals indicating the start and end of the manufacturing program are omitted.

As shown in FIG. 2, first, in step S11, the control unit 40 of the food manufacturing apparatus 100 uses the transfer means 50 to transfer the food S to be processed into the first processing unit 10. Subsequently, in step S12, the control unit 40 controls the food S to be treated in the first treatment unit 10 in which the first contact time and the concentration of hydroxide ions and/or chloride ions are the first concentration. A first contact step of contacting the first processing liquid 12 is performed.

Subsequently, in step S13, the control unit 40 uses the transfer unit 50 to transfer the food S to be processed into the second processing unit 20. Subsequently, in step S14, the control unit 40 controls the food S to be treated in the second treatment unit 20 in which the second contact time and the concentration of hydroxide ions and/or chloride ions are the second concentration. A second contact step of contacting the second processing liquid 22 is performed.

With the food manufacturing program including the instructions for executing the above-described steps of the present embodiment, the above-described processing liquid can be included in the food S with high accuracy.

By the way, the first processing liquid 12 and the second processing liquid 22 of the present embodiment are aqueous solutions (alkaline aqueous solutions) containing sodium chloride and sodium hydrogen carbonate as solutes. 22 is not limited to the above-mentioned aqueous solution. For example, as a solute, instead of sodium hydrogen carbonate and/or sodium chloride, or together with sodium hydrogen carbonate and/or sodium chloride, physiologically acceptable or recognized as a food ingredient, food supplement or food additive in Japan. It is another aspect of this embodiment to employ a phosphate that exhibits alkalinity when dissolved in water. In addition, the solvent is not limited to water. For example, employing a physiologically acceptable solvent is another aspect of this embodiment.

<Modification of First Embodiment>
In the food manufacturing apparatus and the food manufacturing method of the present embodiment, a pressure fluctuation is applied to the first treatment liquid and/or the second treatment liquid in the first contact step and the second contact step in the first embodiment. The food manufacturing apparatus and the food manufacturing method according to the first embodiment are the same as the food manufacturing apparatus and the food manufacturing method according to the first embodiment, except for the above. Therefore, the duplicated description of the first embodiment is omitted.

FIG. 3 is a block diagram of the food manufacturing apparatus 110 of this modification. As shown in FIG. 3, in the present embodiment, in addition to the components of the first embodiment, the first processing liquid 12 of the first processing unit 10 and the second processing liquid 22 of the second processing unit 20 are A pump 60 that can apply pressure fluctuations is provided. As the pump 60 of this embodiment, the reciprocating pump described in Patent Document 1 described above can be used. Further, the control unit 40 controls the operation of the pump 60 of this embodiment. As the operation of the pump 60, the operation described in the above-mentioned Patent Document 1 can be adopted. Although one pump 60 is adopted in this modification, this modification is not limited to such an aspect. For example, one pump 60 is assigned to each of the first processing unit 10 and the second processing unit 20, and each pump is controlled by the control unit 40, which is an aspect that can be adopted.

In the present modification, the control unit 40 first uses the transfer means 50 to move the net shelf or net basket 56 in which the food S to be processed is placed, into the first processing liquid 12 in the first processing unit 10. Then, it is immersed for a predetermined time (first contact time). In addition, the control unit 40 applies a pressure fluctuation to the first processing liquid 12 while the food S is immersed in the first processing liquid 12 (that is, at the first contact time). In this modification, the pressure of the first processing liquid 12 is changed between a high/low pressure (first pressure) and a low/high pressure (second pressure), and the food S to be processed is provided. The step of bringing the first processing liquid 12 into contact with the above is the first contact step (or the first contact step).

Then, the net shelf or net basket 56 is transferred to the second processing unit 20. After that, the control unit 40 causes the food S to be immersed in the second treatment liquid 22 in the second treatment unit 20 for a predetermined time (second contact time). In addition, the control unit 40 controls the high/low pressure (first pressure) with respect to the second treatment liquid 22 while the food S is immersed in the second treatment liquid 22 (that is, at the second contact time). And a low/high pressure (second pressure). In the present modification, the step of bringing the second treatment liquid 22 into contact with the food S to be treated is a second contact step (or a second contact step) while changing the pressure of the second treatment liquid 22. Becomes

As described above, according to the food production apparatus 110 and the food production method of the present embodiment, it is possible to contribute to the production of the food containing the treatment liquid to be brought into contact with the food to be treated with high accuracy.

<Second Embodiment>
In the food manufacturing apparatus and the food manufacturing method of the present embodiment, a first processing liquid or a second processing liquid, which is a processing liquid, is used instead of the first processing unit 10 and the second processing unit 20 in the first embodiment. A point where one processing unit 30 having a discharging means for discharging is provided, and a point where the first processing liquid and the second processing liquid are provided in the processing unit 30 with a time lag to contact the food to be processed. The food manufacturing apparatus 100 and the food manufacturing method of the first embodiment are the same except for the above. Therefore, the duplicated description of the first embodiment is omitted.

FIG. 4 is a block diagram of the food manufacturing apparatus 200 of this embodiment. As shown in FIG. 4, the food manufacturing apparatus 200 of the present embodiment is a processing unit for bringing the food S to be processed into contact with the first processing liquid or the second processing liquid described in the first embodiment. 30, first feeding means for feeding the first processing liquid into the processing unit 30, second feeding means for feeding the second processing liquid into the processing unit 30, and the first processing liquid or the second processing liquid. In the discharge unit 70 that discharges the treatment liquid from the treatment unit 30, and in the treatment unit 30, the first feeding unit and the first feeding unit that contact the food S with a time difference between the first treatment liquid and the second treatment liquid. The control unit 240 controls the two-feeding unit and the discharge unit 70.

The treatment liquid of this embodiment is the first treatment liquid or the second treatment liquid described in the first embodiment, as described above. Further, the processing unit 30 of the present embodiment is a bottomed cylindrical container made of metal (for example, SUS) or resin, like the first processing unit 10 of the first embodiment. Further, the first feeding means of the present embodiment is a known feeding means (means that uses a pump, or means that uses gravity or potential energy) from the first processing liquid container 82 that is a bottomed cylindrical container. ) Is used to supply the first processing liquid into the processing unit 30 via the pipe 82a. In addition, the second feeding means of the present embodiment uses the well-known feeding means described above from the second processing liquid accommodating portion 84, which is a bottomed cylindrical container, via the pipe 84a, and the treating portion. It has a configuration in which the second processing liquid is fed into 30. In addition, in this embodiment, although the 1st process liquid storage part 82 and the 2nd process liquid storage part 84 are provided, this embodiment is not limited to such an aspect. For example, in order to serve as a first feeding means, after all the first treatment liquid in the first treatment liquid storage portion 82 has been fed to the treatment portion 30, the second treatment liquid is fed into the first treatment liquid storage portion 82. When the processing liquid is carried in and then the second processing liquid is fed from the first processing liquid storage part 82 to the processing part 30 so as to serve as the second feeding means, the first processing liquid storage part 82 is Since the second processing liquid storage portion 84 can also serve as the second processing liquid storage portion 84, the second processing liquid storage portion 84 may be unnecessary. Further, instead of or in addition to the discharge part 70, by using a known circulation pump and a filtration filter (not shown), the first processing liquid storage part 82 and/or the second processing liquid storage part 84 that have been used once are used. Reusing is another aspect of this embodiment.

Further, in the present embodiment, a food placement shelf 90 for bringing the food S into contact with the first processing liquid or the second processing liquid is provided in the processing unit 30.

Next, the method for producing the food according to this embodiment will be described. FIG. 5 is a process step diagram showing the method for producing food according to the present embodiment.

In the food manufacturing method of the present embodiment, the first contacting step is performed after the first contacting step in which the first processing liquid 12 is brought into contact with the food S to be processed using the food manufacturing apparatus 200. By performing the second contact step of bringing the second processing liquid 22 into contact with the food S with a time difference in the same processing unit as the above processing unit, the above-described processing liquid can be contained in the food S with high accuracy.

Specifically, first, the control unit 240 of the food manufacturing apparatus 200 sends the first processing liquid from the first processing liquid storage unit 82 into the processing unit 30 (step S21). Then, as in the first embodiment, the first contact step (step S22) of bringing the food S into contact with the first processing liquid for the first contact time is performed in the processing unit 30.

After that, in the present embodiment, the valve of the discharge unit 70 is opened by the control unit 240, so that the food manufacturing apparatus 200 discharges the first processing liquid from the processing unit 30 (step S23).

Thereafter, the control unit 240 sends the second processing liquid from the second processing liquid storage unit 84 into the processing unit 30 (step S24). Then, as in the first embodiment, the second contact step (step S25) of bringing the food S into contact with the second treatment liquid for the second contact time is performed in the treatment section 30.

A typical example of contact of the food S with the first treatment liquid or the second treatment liquid in the present embodiment is contact by immersion.

As described above, by adopting the food manufacturing apparatus 200 and the food manufacturing method of the present embodiment, the first processing liquid and the second processing liquid are brought into contact with the food S with a time difference in one processing unit 30. By doing so, the above-mentioned treatment liquid can be included in the food S with high accuracy.

Next, a food manufacturing program according to this embodiment will be described. FIG. 5 also serves as a main part of the flowchart of the food manufacturing program according to this embodiment. However, terminals indicating the start and end of the manufacturing program are omitted.

As shown in FIG. 5, first, in step S21, the first processing liquid is fed from the first processing liquid storage unit 82 into the processing unit 30 by the control unit 240 of the food manufacturing apparatus 200. Subsequently, in step S22, as in the first embodiment, the first contact step of bringing the food S into contact with the first processing liquid for the first contact time is performed in the processing unit 30.

Subsequently, in step S23, the valve of the discharge unit 70 is opened by the control unit 240, so that the food manufacturing apparatus 200 discharges the first processing liquid from the processing unit 30.

Subsequently, in step S24, the control unit 240 supplies the second processing liquid from the second processing liquid storage unit 84 into the processing unit 30. Subsequently, in step S25, as in the first embodiment, the second contact step of bringing the food S into contact with the second processing liquid for the second contact time is performed in the processing unit 30.

By executing the food manufacturing program of this embodiment, the above-described treatment liquid can be contained in the food S with high accuracy.

By the way, in the present embodiment, the first feeding means, the second feeding means, and the discharge part 70 are controlled or adjusted so that the first treatment liquid and the second treatment liquid contact the food S with a time difference. Performing the step of controlling the first contact time for contacting the food S with the first treatment liquid 12 and the second contact time for contacting the second treatment liquid 22 with the food S in the first embodiment or It may serve to perform the adjusting process.

<Modification of Second Embodiment>
In the food manufacturing apparatus and the food manufacturing method according to the present embodiment, in the first contact step and the second contact step in the second embodiment, pressure fluctuations are applied to the first treatment liquid and the second treatment liquid. Except for the above, the food manufacturing apparatus and the food manufacturing method of the second embodiment are the same. Therefore, the description that overlaps with the first embodiment, the modification of the first embodiment, or the second embodiment will be omitted.

FIG. 6 is a block diagram of a food manufacturing apparatus 210 of this modification. As shown in FIG. 6, in the present embodiment, in addition to the components of the second embodiment, pressure fluctuation can be applied to the first processing liquid or the second processing liquid in the processing unit 30. A pump 60 is provided. As the pump 60 of this embodiment, the reciprocating pump described in Patent Document 1 described above can be used. Further, the control unit 240 controls the operation of the pump 60 of this embodiment. As the operation of the pump 60, the operation described in the above-mentioned Patent Document 1 can be adopted.

In the present modification, the controller 240 feeds the first processing liquid from the first processing liquid container 82 into the processing unit 30, and then arranges the food S to be processed on the food arrangement shelf 90. In this state, it is immersed in the first treatment liquid for a predetermined time (first contact time). In addition, the control unit 240 gives a pressure fluctuation to the first treatment liquid while the food S is immersed in the first treatment liquid (that is, at the first contact time). In the present modification, the pressure is changed between high/low pressure (first pressure) and low/high pressure (second pressure) with respect to the first treatment liquid, and the food S to be treated is treated. The step of contacting the first treatment liquid is the first contact step (or first contact step).

Then, the control unit 240 causes the first processing liquid to be discharged from the processing unit 30.

Then, after the second processing liquid is fed from the second processing liquid storage unit 84 into the processing unit 30, the food S to be processed is placed in the second processing liquid in the state of being placed on the food placement shelf 90. In step 2, the substrate is immersed for a predetermined time (second contact time). In addition, the controller 240 controls the high/low pressure (first pressure) and low pressure with respect to the second treatment liquid while the food S is immersed in the second treatment liquid (that is, at the second contact time). / Gives a pressure fluctuation between high pressure (second pressure). In the present modification, the step of bringing the second treatment liquid into contact with the food S to be treated while changing the pressure of the second treatment liquid is the second contact step (or second contact step). ..

As described above, according to the food production apparatus 210 and the food production method of the present embodiment, it is possible to contribute to the production of the food containing the treatment liquid to be brought into contact with the food to be treated with high accuracy.

<Example>
Hereinafter, in order to describe each of the above-described embodiments in more detail, examples will be described, but the above-described embodiments are not limited to these examples. In addition, in all the following examples, the solvent in the first treatment liquid and the second treatment liquid is water. The temperature of the first treatment liquid and the temperature of the second treatment liquid were adjusted to about 10°C to about 25°C.

(Example 1)
FIG. 7 is a graph showing the change over time in the concentration of the treatment liquid in the first contacting step (time 0 to time T1) and the second contacting step (time T2 to time T3) in this example.

In this example, first, in the first contact step of the first embodiment or the second embodiment, a low concentration (A1 in FIG. 7) of the first concentration (sodium hydrogencarbonate 1% by mass, salt 1% by mass). ) Is the first treatment liquid in a sealed state, and the food to be treated (thawed frozen raw material of "Muki shrimp" which is an example of seafood. The same applies to the following Examples and Comparative Examples). Was immersed for 15 minutes (first contact time). After that, in the second contacting step of the first embodiment or the second embodiment, the second treatment having a high concentration (A2 in FIG. 7) of the second concentration (sodium hydrogen carbonate 3% by mass, salt 3% by mass). The food was immersed in the liquid for 15 minutes (second contact time).

Note that the time indicated by T1 to T2 in FIG. 7 and FIGS. 8 to 10 described later is the transfer time of the food in the first embodiment, or the first treatment by the processing unit in the second embodiment. The time from when the liquid is discharged until the food comes into contact with the second treatment liquid is shown.

(Example 2)
FIG. 8 is a graph showing the changes over time in the concentration and pressure of the treatment liquid in the first contact step (time 0 to time T1) and the second contact step (time T2 to time T3) in this example.

In this example, first, in the first contact step of the modified example of the first embodiment or the modified example of the second embodiment, the first concentration (A1 in FIG. 8) of the first concentration (sodium hydrogen carbonate 1 mass) was used. %, 1% by mass of salt), the food to be treated was immersed for 15 minutes (first contact time). Then, in the second contacting step of the modification of the first embodiment or the modification of the second embodiment, the second concentration of high concentration (A2 in FIG. 8) (sodium hydrogencarbonate 3% by mass, salt 3% by mass). ) Was soaked in the second treatment liquid for 15 minutes (second contact time). Further, P1 in FIG. 8 is 0.09 MPa, and P2 is 2.5 MPa.

Further, the fluctuation of the pressure of the first processing liquid as an example in the first contact step is a fluctuation of about 0.1 to about 300 seconds, and the fluctuation of the pressure of the second processing liquid as an example in the second contact step. Is a variation of about 0.1 to about 300 seconds.

(Example 3)
FIG. 9 is a graph showing the change over time in the concentration of the treatment liquid in the first contact step (time 0 to time T1) and the second contact step (time T2 to time T3) in this example.

In this example, first, in the first contacting step of the first embodiment or the second embodiment, a high concentration (A2 in FIG. 9) of a first concentration (sodium hydrogencarbonate 3% by mass, salt 3% by mass). ), the food to be treated was immersed for 15 minutes (first contact time) in a sealed state. After that, in the second contacting step of the first embodiment or the second embodiment, the second treatment of the second concentration (sodium hydrogen carbonate 1% by mass, salt 1% by mass) having a low concentration (A1 in FIG. 9). The food was immersed in the liquid for 15 minutes (second contact time).

(Example 4)
FIG. 10 is a graph showing the changes over time in the concentration and pressure of the treatment liquid in the first contact step (time 0 to time T1) and the second contact step (time T2 to time T3) in this example.

In this example, first, in the first contact step of the modified example of the first embodiment or the modified example of the second embodiment, a high concentration (A2 in FIG. 10) of the first concentration (sodium hydrogencarbonate 3 mass) was used. %, salt 3% by mass), the food to be treated was immersed for 15 minutes (first contact time). Then, in the second contacting step of the modification of the first embodiment or the modification of the second embodiment, the second concentration of low concentration (A1 in FIG. 10) (sodium hydrogencarbonate 1% by mass, salt 1% by mass). ) Was soaked in the second treatment liquid for 15 minutes (second contact time). Further, P1 in FIG. 10 is 0.09 MPa, and P2 is 2.5 MPa.

Further, in the present embodiment, the fluctuation of the pressure of the first processing liquid as an example in the first contact step is a fluctuation every 0.1 to 300 seconds, and the second pressure as an example in the second contact step. The fluctuation of the pressure of the processing liquid is a fluctuation of about 0.1 to about 300 seconds.

Moreover, in order to compare with the above-mentioned Examples 1-4, the said foodstuff manufactured based on the conditions of Comparative Examples 1-4 mentioned later was prepared.

(Examples 5 to 14)
Moreover, in the 1st contact process of 1st Embodiment or 2nd Embodiment, the result of the Example when each processing time of a 1st contact process and a 2nd contact process is twice Example 1-4 Were obtained as Examples 5-14 below. The processing conditions are the same as those in Examples 1 to 4 except that the first concentration, the value of the second concentration, and the processing time of each of the first contacting step and the second contacting step are different. The description overlapping with the above may be omitted.

More specifically, in Examples 5 to 14, first, in the first contact step of the first embodiment or the second embodiment, the first treatment liquid having the first concentration is to be treated. The food was soaked for 30 minutes (first contact time). Then, in the second contact step of the first embodiment or the second embodiment, the food was immersed in the second treatment liquid having the second concentration for 30 minutes (second contact time). In addition, in order to compare with the above-mentioned Examples 5-14, the said foodstuff manufactured based on the conditions of the below-mentioned Comparative Example 5 was prepared.

Table 1 shows the concentrations of the first treatment liquid (first concentration) and the second treatment liquid (second concentration) in Examples 5 to 14 and Comparative Example 5.

(Comparative Example 1)
The food of Comparative Example 1 is a food in which the time of the first contact step (first contact time) in Example 1 was 30 minutes and the second contact step was not performed.

(Comparative example 2)
The food of Comparative Example 2 is a food in which the time of the first contact step (first contact time) in Example 2 was 30 minutes and the second contact step was not performed.

(Comparative example 3)
The food of Comparative Example 3 is a food in which the time of the first contact step (first contact time) in Example 3 was 30 minutes and the second contact step was not performed.

(Comparative example 4)
The food of Comparative Example 4 is a food in which the time of the first contact step (first contact time) in Example 4 was 30 minutes and the second contact step was not performed.
(Comparative example 5)
In the food of Comparative Example 5, the time (first contact time) of the first contact step in Example 5 was 30 minutes, and the same treatment liquid as the first treatment liquid of the first contact step (that is, the same concentration) ( It is a food product in which the second contacting step (second contacting time) with the "second treatment liquid" on the model is 30 minutes. It should be noted that this Comparative Example 5 is different from the above Comparative Examples 1 to 4 in that it is an example for investigating the effect of only “recontacting” the first treatment liquid of food with the same treatment liquid. is there.

<Evaluation result of mass change of the food>
FIG. 11 is a graph showing the mass (%) of the processed food of the above-described Examples 1 and 2 and Comparative Examples 1 and 2 with respect to the mass of the processed food before processing. In addition, FIG. 12 is a graph showing the mass (%) of the processed food with respect to the mass of the processed food in the above Examples 3 and 4 and Comparative Examples 3 and 4 before the processing. Further, FIG. 13 is a graph showing the mass (%) of the food after the treatment with respect to the mass before the treatment of the food to be treated in Examples 5 to 14 and Comparative Example 5 described above.

More specifically, the vertical axis shows the value calculated by the following formula (I).
(Formula I)
The value (%) on the vertical axis in FIG. 13=((mass after the second processing liquid adhering to the processed food is drained (that is, mass of the processed food))/( Mass of food before treatment)}×100

As a result of the analysis performed by the present inventors based on FIGS. 11 to 13 and the findings obtained by the present inventors until now, the present inventors have obtained the following technical findings regarding each of the above-described embodiments. Obtained.
(1) By performing the first contacting step (or first contacting step) and the second contacting step (or second contacting step) regardless of whether or not the pressure fluctuates, in other words, sodium hydrogen carbonate and/or By contacting the food to be treated with a treatment liquid having a different concentration of salt, compared with the case of contacting the treatment liquid with a constant concentration, the mass of the food after treatment with respect to the mass of the food before treatment An effect of significantly increasing (hereinafter, referred to as “mass increasing effect” for convenience) is exhibited.
More specifically, the "mass-increasing effect" is exhibited by bringing the foods to be treated into contact with the treatment liquids having different concentrations of hydroxide ions and/or chloride ions.
In addition, when using the same treatment liquid, it was confirmed by Comparative Example 5 that the effect of only “recontacting” the food with the first treatment liquid was negligibly small. The “mass-enhancing effect” obtained by bringing the foods to be treated into contact with treatment liquids having different concentrations of chloride ions is clear.
(2) In any of the following cases (2a) and (2b), the "mass increasing effect" can be obtained.
(2a) When the first contacting step is performed before the second contacting step and the first concentration is lower than the second concentration (2b) The first contacting step is performed before the second contacting step, and the first concentration Is higher than the second concentration (3), the mass increasing effect obtained by performing the first contacting step (or the first contacting step) and the second contacting step (or the second contacting step) accompanied by the fluctuation of the pressure is It is significantly larger than the mass increasing effect obtained by performing the first contacting step (or first contacting step) and the second contacting step (or second contacting step) without pressure fluctuation.

Further, as a result of repeated research and analysis by the present inventors, the following interesting findings were obtained in addition to the above findings.
(4) Except for the point that the first contact time and the second contact time were both 3 hours, and the concentration difference between the first concentration and the second concentration was 0.2% by mass, the above Examples 11 to 14 were performed. Even when each treatment was performed under the same conditions, the mass increasing effect could be confirmed.

As a result of further research and analysis by the present inventors, the following interesting findings were obtained. The manufacturing conditions of Examples 15 and 16 and Comparative Examples 6 and 7 will be described below.

(Example 15)
In the food product of this example, the first concentration of the first treatment liquid is 2.0% by mass of sodium hydrogen carbonate and 2.0% by weight of salt, and the second concentration of the second treatment liquid is 2% of sodium hydrogen carbonate. It is a food product produced by performing the first contact step and the second contact step under the same conditions as in Example 1 above, except that the amounts are 0.1% by mass and 2.1% by mass salt. ..

(Example 16)
In the food of this example, the first concentration of the first treatment liquid was 2.1% by weight of sodium hydrogen carbonate and 2.1% by weight of salt, and the second concentration of the second treatment liquid was 2% of sodium hydrogen carbonate. It is a food product produced by performing the first contacting step and the second contacting step under the same conditions as in Example 3 described above, except that the amounts are 0.0% by mass and 2.0% by mass of salt. ..

(Comparative example 6)
The food of Comparative Example 6 is a food in which the second contact step in Example 15 is not performed and the time of the first contact step (first contact time) is 30 minutes.

(Comparative Example 7)
The food of Comparative Example 7 is a food in which the second contact step in Example 16 was not performed and the time of the first contact step (first contact time) was 30 minutes.

Table 2 shows the analysis results of Example 15 and Example 16, and Comparative Example 6 and Comparative Example 7.

As shown in Table 2, even when the concentration difference between sodium hydrogen carbonate and sodium chloride is a small value of 0.1% by mass, compared with the case where the treatment liquid having a constant concentration of sodium hydrogen carbonate and sodium chloride is contacted, It was confirmed that the effect of increasing the mass was exhibited.

The one food manufacturing method of the present invention, the one food manufacturing apparatus of the present invention, and the one food manufacturing program of the present invention are extremely useful in the food manufacturing industry.

DESCRIPTION OF SYMBOLS 10 1st processing part 12 1st processing liquid 20 2nd processing part 22 2nd processing liquid 30 Processing part 40,240 Control part 50 Transfer means 52 Rail 54 A part of mechanism of crane games 56 Net basket 60 Pump 70 Discharge part 82 1st process liquid storage part 82a piping 84 2nd process liquid storage part 84a piping 90 Food placement shelf 100,110,200,210 Food manufacturing apparatus

Claims (6)

The concentration of the sodium bicarbonate treatment solution containing sodium bicarbonate and common salt Ri first sodium bicarbonate concentration der, and the concentration of food salt is first salt concentration, seafood alkaline first processing solution A first contacting step of contacting,
Wherein after the first contacting step, the concentration of sodium bicarbonate in the treatment liquid, the Ri first second sodium bicarbonate concentration der higher sodium bicarbonate concentration, and the concentration of food salt, the first saline A second contacting step of contacting the seafood with an alkaline second treatment liquid having a second salt concentration lower than the concentration ,
Process for producing seafood. The first pressure of the first treatment liquid during the first contact step and/or the second pressure of the second treatment liquid during the second contact step varies.
The method for producing seafood according to claim 1 . The concentration of the sodium bicarbonate treatment solution containing sodium bicarbonate and common salt Ri first sodium bicarbonate concentration der, and the concentration of food salt containing an alkaline first processing solution is first salt concentration, seafood A first processing unit for bringing a class of materials into contact with the first processing liquid,
The concentration of sodium bicarbonate in the treatment liquid, Ri said first higher sodium bicarbonate concentration second sodium bicarbonate concentration der, and the concentration of food salt, lower than the first salt concentration second salt concentration A second processing unit that stores a certain alkaline second treatment liquid and brings the seafood into contact with the second treatment liquid;
Transfer means for transferring the seafood from the first processing section to the second processing section;
A controller that controls, using the transfer means, a first contact time for bringing the first treatment liquid into contact with the seafood and a second contact time for bringing the second treatment liquid into contact with the seafood; With
Equipment for manufacturing seafood. Ri concentration of the sodium bicarbonate first sodium bicarbonate concentration der of the treating solution containing sodium bicarbonate and brine, and the concentration of food salt feeding a first treatment solution alkaline, which is the first salt concentration in the processing portion First feeding means for feeding,
The concentration of sodium bicarbonate in the treatment liquid, Ri said first higher sodium bicarbonate concentration second sodium bicarbonate concentration der, and the concentration of food salt, lower than the first salt concentration second salt concentration Second feeding means for feeding a certain alkaline second processing liquid into the processing section;
Discharging means for discharging the first processing liquid or the second processing liquid from the processing section;
In the processing section, the first feeding means, the second feeding means, and the discharging means are controlled so that the first treatment liquid and the second treatment liquid contact the seafood with a time lag. And a control unit,
Equipment for manufacturing seafood. Further comprising a pump for varying the first pressure of the first processing liquid and/or the second pressure of the second processing liquid,
The control unit controls the first pressure and/or the second pressure so as to change.
The seafood production apparatus according to claim 4 . The concentration of the sodium bicarbonate treatment solution containing sodium bicarbonate and common salt Ri first sodium bicarbonate concentration der, and the concentration of food salt contacting the alkaline first processing solution is first salt concentration seafood A first contacting step to
Wherein after the first contacting step, the concentration of sodium bicarbonate in the treatment liquid, the Ri first second sodium bicarbonate concentration der higher sodium bicarbonate concentration, and the concentration of food salt, the first saline A second contact step of contacting the seafood with an alkaline second treatment liquid having a second salt concentration lower than the concentration, is executed in a control unit provided in the seafood production apparatus or a computer connected to the control unit. Or a command to be executed by the fish and seafood production apparatus via a local area network or an internet line.
Seafood production program.

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