JPH02177879A - Heat treatment of food - Google Patents
Heat treatment of foodInfo
- Publication number
- JPH02177879A JPH02177879A JP63334172A JP33417288A JPH02177879A JP H02177879 A JPH02177879 A JP H02177879A JP 63334172 A JP63334172 A JP 63334172A JP 33417288 A JP33417288 A JP 33417288A JP H02177879 A JPH02177879 A JP H02177879A
- Authority
- JP
- Japan
- Prior art keywords
- valve
- food
- superheated steam
- sterilization
- kettle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 238000010438 heat treatment Methods 0.000 title claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 49
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 41
- 238000007599 discharging Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims 2
- 235000013312 flour Nutrition 0.000 abstract description 8
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000019503 curry powder Nutrition 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 241001247145 Sebastes goodei Species 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 235000021513 Cinchona Nutrition 0.000 description 1
- 241000157855 Cinchona Species 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- 235000008753 Papaver somniferum Nutrition 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本願発明は、食品を加熱殺菌づるとともに、食品に好適
なロースト臭を付与し１ｑろ過熱水蒸気による食品の加
熱処理方法に関し、香辛料粉末や粒状香辛料あるいはカ
レー粉、小麦粉、ゴマ等の粉粒状食品に適用して好適で
ある。[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for heating and sterilizing foods, imparting a suitable roasted odor to the foods, and heat-treating the foods using 1q filtered hot steam. It is suitable for application to spices or powdery foods such as curry powder, wheat flour, and sesame seeds.
〈従来の技術と問題点〉
従来から粉末香辛料や小麦粉等の粉粒状食品を過熱水蒸
気によって加熱殺菌づ−ることか行なわれているが、該
処理によって食品の風味劣化や香りの揮散が起こり品質
上好適な食品を得ることは難しかった。<Conventional technology and problems> Conventionally, granular foods such as powdered spices and flour have been sterilized by heating with superheated steam, but this process causes deterioration of food flavor and volatilization of aroma, resulting in quality problems. It was difficult to obtain suitable food.
く問題点を解決するための手段〉
本願発明者らは、水蒸気発生は横から高温熱交換器を介
し得られた過熱水蒸気を供給パイプを通し殺菌釜内に供
給して過熱水蒸気にＪ、る食品の加熱殺菌処理を行なっ
た後、該殺菌釜に連通した水蒸気排出パイプに表札され
た開閉バルブを聞／Ｉりして該殺菌釜内の過熱水蒸気を
排出し、然る後該供給パイプにｇ着された開閉バルブを
閉鎖状態に鹿持して食品のクツキンク処理を実施した後
、該殺菌釜端部に設【プられた被処理物りｌ出口に連通
づる排出バルブを開放するとともに、再び該供給パイプ
にｇ肴された該開閉バルブを開放して加熱］アーを再度
形殺菌釜内に供給し、ｆａ品を殺菌釜から排出する食品
の加熱処理方法を案出づることによって前述の問題点の
解消に成功した。Means for Solving the Problems> The inventors of the present application have proposed that steam generation is carried out by supplying superheated steam obtained from the side through a high-temperature heat exchanger into a sterilization pot through a supply pipe to convert it into superheated steam. After heat sterilization of the food, the superheated steam in the sterilization pot is discharged by checking the on-off valve labeled on the steam discharge pipe connected to the sterilization pot, and then the steam is released into the supply pipe. After carrying out the food processing by keeping the opened/closed valve in the closed state, the discharge valve connected to the outlet of the processed material installed at the end of the sterilization pot is opened, and By devising a heat treatment method for foods in which the on-off valve that has been served in the supply pipe is opened again to heat the food, the air is again supplied into the sterilization oven, and the fa-products are discharged from the sterilization oven. Successfully resolved the problem.
〈実施例〉
先ず本願発明を好適に実施し得る過熱水然気殺菌装置を
添（寸図面に治って説明する。<Example> First, a superheated hydrothermal sterilizer in which the present invention can be suitably implemented will be explained with reference to a detailed drawing.
図中（１）は水蒸気発生機構であり、開閉バルブ（２）
を介して供給パイプ（３）にＪ、って高温熱交換器（／
４）に連通している。該高）扁熱交換器は約１００〜２
００°Ｃの温度設定能力があればよく、又機種としては
、電熱式の使用が、熱動（か良くクリーンな過熱水蒸気
を所望の温度に調製し得る点て好ましい。In the figure (1) is the steam generation mechanism, and the opening/closing valve (2)
J to the supply pipe (3) via the high temperature heat exchanger (/
4). The high) flat heat exchanger is about 100~2
It is sufficient to have the ability to set a temperature of 00°C, and it is preferable to use an electric heating type model because it can adjust thermally clean superheated steam to the desired temperature.
さらに該高温熱交換器（４）には、温度センサー（５）
と湿度調節泪（６）を有した電力調整器（７）が装備さ
れてｄ５す、そのため該高温熱交換器で所望）温度の過
熱水蒸気を安定して調製、供給づることが可能である。Furthermore, the high temperature heat exchanger (4) includes a temperature sensor (5).
It is equipped with a power regulator (7) having a humidity control valve (6) and a humidity control valve (6), so that the high temperature heat exchanger can stably prepare and supply superheated steam at a desired temperature.
該電力調整器（７）としては、位相制祈タイプが電力制
御の精度が高い点て好ましいは種といえる。As the power regulator (7), a phase control type is preferable since it has high accuracy in power control.
電力調整仕様を具体的に説明ザれば、先ず温度センサー
（５）が供給パイプ内の過熱水蒸気湿度を感知し、これ
を温度調節計（６）で信号に変換して該信号を電力調整
器（７〉に与えて熱交換器内の電気ヒーター（８）に流
れる交流電力を調整して該電気ヒーターの発生熱量を制
御し、所望温度の過熱水蒸気を安定して調製覆る。To explain the power adjustment specifications in detail, first, the temperature sensor (5) senses the superheated steam humidity in the supply pipe, the temperature controller (6) converts this into a signal, and the signal is sent to the power regulator. (7) to adjust the AC power flowing to the electric heater (8) in the heat exchanger to control the amount of heat generated by the electric heater, and to stably prepare superheated steam at a desired temperature.
次に図中（９）は、フロア−であり、供給パイプ（１０
）を介して低温熱交換器（１２）に連通しており、該供
給パイプ（１０）途中には開閉バルブ（１１）が装備Ｊ
されている。Next, (9) in the figure is the floor, and the supply pipe (10
) is connected to the low temperature heat exchanger (12), and an on-off valve (11) is installed in the middle of the supply pipe (10).
has been done.
さらに該低温熱交換器（１２）は、高温熱交換器（４）
を介し「供給パイプ（１３）による供給ルート］及び直
接式に［供給パイプ（１４）にＪ、る供給ルート］殺菌
釜に連通しており、いわゆるバイパス方式の加熱エアー
供給シスデｌ＼を形成しでいる。Furthermore, the low temperature heat exchanger (12) is a high temperature heat exchanger (4).
The supply route via the supply pipe (13) and the supply route via the supply pipe (14) are connected directly to the sterilization pot, forming a so-called bypass heating air supply system. I'm here.
ここで、低温熱交換器（１２）としては、エロヒインヒ
ーターを使用づ゛るのが熱効率が良くクリーンな加熱エ
アーを調製し得る点て好適である。Here, as the low-temperature heat exchanger (12), it is preferable to use an Elohin heater because it has good thermal efficiency and can prepare clean heated air.
又、該低温熱交換器の設定温度能力は、約２０〜１００
℃であれば充分である。Moreover, the set temperature capacity of the low temperature heat exchanger is about 20 to 100
℃ is sufficient.
加熱エアー供給システムに於いて該バイパス方式を採択
することにより、加熱エアーの調製、供給ルー１〜を自
在に）パ択てぎ、殺菌釜内へ供給覆る加熱エアー温度を
広い温度範囲に亘り自在に調整器ることが可能どなる。By adopting this bypass method in the heated air supply system, the heating air preparation and supply routes can be freely selected, and the temperature of the heated air supplied to the sterilization pot can be freely controlled over a wide temperature range. It is possible for the regulator to make a loud noise.
その結果、高温熱交換器〜供給バイプル殺菌釜内に於い
て水蒸気が結露することがなく、従って結露による食品
の品質劣化を防くことがてさ、さらには殺菌済食品を加
熱エアーによって殺菌釜内から排出する場合に於いでも
該食品が過度に乾燥されることもない。As a result, water vapor does not condense in the high-temperature heat exchanger to the supply vial sterilizer, which prevents deterioration of food quality due to condensation. Even when the food is discharged from the inside, the food is not excessively dried.
次に図中（１５）は、殺菌釜（１６）に連通づ゛る供給
パイプ（１７）途中に装備された開閉バルブであり、該
バルブに）ま０〜１５分まで秒単位で任意にクツキング
処理時に於Ｃりるボールティング時間の設定が可能なホ
ールフインクタイマーが設置されている。Next, (15) in the figure is an on-off valve installed in the middle of the supply pipe (17) that communicates with the sterilization pot (16). A Hall Fink timer is installed that allows the vaulting time to be set during processing.
該ホールディングタイマーの採択にＪ：って殺菌処理終
了後自動的に所望の時間たけ開閉バルブ（１５）の閉鎖
状態を維持づることができ、食品を所定の温度条イら１
にで加熱しクツキンク処理を実施することができる。By adopting the holding timer, the opening/closing valve (15) can be automatically kept closed for a desired period of time after the sterilization process is completed, and the food can be kept at a predetermined temperature.
It is possible to carry out shoe kinking treatment by heating the product.
次に図中（１６）は、耐圧性の殺菌釜で、その端に被処
理物投入口（１８）、細端に被処理物排出口（１９）を
有している。Next, (16) in the figure is a pressure-resistant sterilization pot, which has a processing material inlet (18) at its end and a processing material discharge port (19) at its narrow end.
該′＄処哩物投入口（１８）は、投入バルブ（２０）を
介し被処理物投入装置（図示ゼず）に連通しており、該
投入口を通じ殺菌釜内に所定量の食品を投入し得る。The food input port (18) communicates with a material input device (not shown) through the input valve (20), and a predetermined amount of food is input into the sterilization pot through the input port. It is possible.
又、被処理物排出口（１９）は、排出バルブ（２１）を
介し被処理物排出パイプ（２２）にＪ、り冷却装置（２
３）に連通してｄ５す、殺菌済の食品（よ、加熱エアー
によって被処理物排出パイプ（２２）を通じ該冷ｉ１］
装置（２３）に１１９送され所預の品温に冷Ｌ１される
。Further, the processed material discharge port (19) is connected to the processed material discharge pipe (22) via the discharge valve (21) and the cooling device (2).
3) is connected to d5, and the sterilized food is cooled (i1) through the pipe (22) for discharging the sterilized food by means of heated air.
The product is sent to the device (23) 119 and cooled to the temperature of the product.
本願発明で使用づる殺菌釜どしては、その内部が殺菌釜
を横方向に連通づる回転シャフト及び該シャツ１−に敢
躬状に固定された複数のプレー１〜から基本的に構成さ
れ、該ブレードが該シャツ１への軸方向に対して平行も
しくは螺旋状に１ケ１斜しており、食品が被処理物投入
口（１８）側から被処理物ＪＪＩ出口（１９）側へと」
：下反転されながら順次移送される、いわゆるパドル方
式の殺菌釜か好適例として挙けられる。The sterilizing pot used in the present invention basically consists of a rotating shaft that communicates the sterilizing pot in the lateral direction, and a plurality of plates 1 to 1 which are rigidly fixed to the shirt 1. The blades are parallel or spirally inclined with respect to the axial direction of the shirt 1, and the food is transferred from the processing material inlet (18) side to the processing material JJI exit (19) side.
: A preferred example is a so-called paddle-type sterilization pot, which is transferred sequentially while being turned upside down.
ざらに該殺菌釜（１６）は、供給パイプ（１７）に連通
した導入口（２４）及び排出パイプ（２５）に連通した
水蒸気排出口（２６）を有してＪ５す、該排出バイブ（
２５）途中には開開バルブ（２７）が装着されている。Roughly, the sterilization pot (16) has an inlet (24) communicating with the supply pipe (17) and a steam outlet (26) communicating with the discharge pipe (25).
25) An opening/closing valve (27) is installed in the middle.
又、図中（２８）は、殺菌釜（１６）の外周に設けられ
た加熱ジャケットであり、供給パイプ（２９）を介して
水蒸気発生ｌｆｆ１構（図示せず）に連通しているとと
もにドレーン排出口（３０）によって発生したドレーン
を排出し、該殺菌釜で殺菌とともにクツキンク処理を行
なう場合は、該加熱ジャケラ１−にＪ、ってクツキンク
処理時の殺菌釜内温度の調整が行われる。In addition, (28) in the figure is a heating jacket provided around the outer periphery of the sterilizing pot (16), which is connected to the steam generation lff1 structure (not shown) via a supply pipe (29) and is connected to a drain exhaust. When the drain produced through the outlet (30) is discharged and the sterilization pot is used for sterilization and squeegee processing, the heating jacket 1-J is used to adjust the temperature inside the sterilization pot during the snail processing.
以上説明した殺菌装置にＪ、る本願発明の好適例を以下
に掲ける。Preferred examples of the present invention, which are based on the sterilizer described above, are listed below.
先ず、開閉バルブ（１５）、（２７）、（３１）（３２
）及び排出バルブ（２１）を閉鎖し、投入バルブ（２０
）を開放して所定量の食品を殺菌釜（１６）内に投入す
る。First, open/close valves (15), (27), (31) (32
) and discharge valve (21), close the input valve (20
) is opened and a predetermined amount of food is put into the sterilization pot (16).
次に、投入バルブ（２０）を閉鎖し、開閉バルブ（２）
、（１５）を開放状態として、水蒸気発生機構（１）か
ら高温熱交換器（４）を介して所望温度の過熱水蒸気を
殺菌釜（１６）内へ供給、充満させ所定時間の殺菌処理
を実施する。Next, close the input valve (20) and close the opening/closing valve (2).
, (15) are in an open state, superheated steam at a desired temperature is supplied from the steam generation mechanism (1) to the sterilization pot (16) via the high temperature heat exchanger (4), and the sterilization pot (16) is filled to carry out sterilization treatment for a predetermined time. do.
該高温熱交換器（／Ｉ〉には電力調整器が装着されてい
るため、所望温度の過熱水蒸気を安定して殺菌釜内に供
給し得、所望の加熱稈度の殺■」処理を確実に実施し得
る。Since the high-temperature heat exchanger (/I) is equipped with a power regulator, superheated steam at the desired temperature can be stably supplied into the sterilization pot, ensuring the desired heating culm killing process. It can be implemented.
ここで好適な殺菌処理条件としては、１０５〜２００″
Ｃ，０〜２ｋｇ／Ｃｒｊて１０秒〜３０秒が挙げられる
。Here, suitable sterilization treatment conditions include 105~200''
C, 10 seconds to 30 seconds at 0 to 2 kg/Crj.
次に開閉バルブ（１５）を閉鎖し、開閉バルブ（２７）
を開放状態とし、殺菌釜内に充満する過熱水蒸気を排出
パイプ（２５）を通じて排出覆る。Next, close the on-off valve (15), and then close the on-off valve (27).
is opened, and the superheated steam filling the sterilization pot is discharged through the discharge pipe (25) and covered.
次に開閉バルブ（２７）か閉鎖されると同時に開閉バル
ブ（１５）に装着されたホールディングタイマーが所定
の設定時間稼動し同時点でのバルブの開閉状態をそのま
ま維持することにより食品のクツキンク処理を実施づる
。Next, as soon as the on-off valve (27) is closed, a holding timer attached to the on-off valve (15) operates for a predetermined set time and maintains the open/closed state of the valve at the same time, thereby processing the food. Implementation.
該クツキンク処理は好適には、１００〜２００”ｃ、ｏ
−・２ｋｑ／ｃｎ？で１０秒〜５分の条件で実施され、
小麦粉、カレー粉、各種香辛料等の種々食品に好Ｊ、し
いロース１−臭を有効にイ」与し得る。The Kutsukink treatment is preferably performed at a temperature of 100 to 200"c, o.
-・2kq/cn? It was carried out under conditions of 10 seconds to 5 minutes,
It can effectively impart a pleasant odor to various foods such as wheat flour, curry powder, and various spices.
又、該クツキング処理時の温度調整は、主として殺菌釜
の外周に設けられた加熱ジャケラｈ（２８〉によって行
なわれる。Further, the temperature adjustment during the packing process is mainly carried out by a heating jacket h (28) provided around the outer periphery of the sterilization pot.
次に該ホールディングタイマーが解除され、開閉バルブ
（１１）、（１５）、（３１）、排出バルブ（２１）が
開放状態となり、低温熱交換器（１２）を介して所定の
温度に調整された加熱エアーが高温熱交換器（４）を介
することなく殺菌釜内に供給され、殺菌湾の食品を被処
理物排出口（１９）、排出バルブ（２１）を介して排出
バイブ（２２）を通じ冷却装置（２３）へと搬送する。Next, the holding timer was released, the on-off valves (11), (15), (31) and the discharge valve (21) were opened, and the temperature was adjusted to a predetermined value via the low-temperature heat exchanger (12). Heated air is supplied into the sterilization pot without passing through the high temperature heat exchanger (4), and the food in the sterilization bay is cooled through the discharge vibrator (22) via the object discharge port (19) and the discharge valve (21). Transfer to the device (23).
ここで食品の排出に使用する加熱エアーの好適温度とし
ては、約７０〜８０°Ｃが例示される。An example of a suitable temperature for the heated air used for discharging the food is about 70 to 80°C.
但し、過熱水蒸気による殺菌温度か比較的高温度の場合
は、低温熱交換器（１２）を介して得られた加熱エアー
をさらに高温熱交換器（４）を介すことによって高温度
のものとし、これを殺菌釜内に供給することが殺菌釜内
や食品表面に於のる結露の発生を防止する観点から望ま
しい。However, if the sterilization temperature by superheated steam is relatively high, the heated air obtained through the low-temperature heat exchanger (12) is further passed through the high-temperature heat exchanger (4) to reach a high temperature. It is desirable to supply this into the sterilizing pot from the viewpoint of preventing the occurrence of dew condensation inside the sterilizing pot and on the surface of the food.
以−にの工程を繰り返し行なうことによって連続的に食
品の殺菌乃至クツキンク処理を実施することが可能であ
る。By repeating the above steps, it is possible to continuously sterilize or sterilize foods.
〈発明の効果〉
本願発明によれば小麦粉、キナ扮、ハソクイ粉、ゴマ、
唐辛子、ケシの実、陳皮、麻の実あるいはカレー粉等の
食品の風味劣化や香気揮散を生じることなく過熱水蒸気
による加熱殺菌が可能であるとともに、クツキンク処理
によって食品に好適なロース１へ臭をも付すし１５する
。<Effects of the Invention> According to the present invention, wheat flour, cinchona soybean flour, hasokui flour, sesame,
It is possible to heat sterilize foods such as chili peppers, poppy seeds, chili peppers, hemp seeds, and curry powder using superheated steam without causing flavor deterioration or aroma volatilization. Added sushi costs 15 yen.
しかもこれらの処理を同一のｇ＠でさらに一連の円滑な
処理操作τ実施することが可能である。Furthermore, it is possible to further perform a series of smooth processing operations τ with the same g@.
第１図は本願発明で使用するに好適な過熱水蒸気殺菌装
置を示す概略図である。
３１．３２・・・・・・開閉バルブFIG. 1 is a schematic diagram showing a superheated steam sterilizer suitable for use in the present invention. 31.32...Open/close valve
Claims (3)
過熱水蒸気を供給パイプを通じ殺菌釜内に供給して過熱
水蒸気による食品の加熱殺菌処理を行なった後、該殺菌
釜に連通した水蒸気排出パイプに装着された開閉バルブ
を開放して該殺菌釜内の過熱水蒸気を排出し、然る後該
供給パイプに装着された開閉バルブを閉鎖状態に維持し
て食品のクッキング処理を実施した後、該殺菌釜端部に
設けられた被処理物排出口に連通する排出バルブを開放
するとともに、再び該供給パイプに装着された該開閉バ
ルブを開放して加熱エアーを再度該殺菌釜内に供給し、
食品を殺菌釜から排出することを特徴とする食品の加熱
処理方法。(1) Superheated steam obtained from the steam generation mechanism via a high-temperature heat exchanger is supplied into the sterilization pot through a supply pipe, and after the food is heated and sterilized using the superheated steam, the steam is discharged in communication with the sterilization pot. After opening the on-off valve attached to the pipe to discharge the superheated steam in the sterilizing pot, and then maintaining the on-off valve attached to the supply pipe in a closed state to carry out the food cooking process, Opening a discharge valve communicating with a discharge port for the material to be treated provided at the end of the sterilization pot, and opening the on-off valve attached to the supply pipe again to supply heated air into the sterilization pot again. ,
A food heat treatment method characterized by discharging the food from a sterilization pot.
２００℃、０〜２ｋｇ／ｃｍ＾２、１０〜３０秒で行な
うことを特徴とする請求項１記載の食品の加熱処理方法
。(2) Heat sterilization of food using superheated steam from 105 to
2. The method of heat treating food according to claim 1, wherein the heat treatment is carried out at 200[deg.] C., 0 to 2 kg/cm^2, and 10 to 30 seconds.
２ｋｇ／ｃｍ＾２、１０秒〜５分で行なうことを特徴と
する請求項１記載の食品の加熱処理方法。(3) Cooking food at 100-200℃, 0-
2. The method of heat treating food according to claim 1, wherein the heat treatment is carried out at 2 kg/cm^2 for 10 seconds to 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63334172A JP2606732B2 (en) | 1988-12-29 | 1988-12-29 | Food heat treatment method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63334172A JP2606732B2 (en) | 1988-12-29 | 1988-12-29 | Food heat treatment method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02177879A true JPH02177879A (en) | 1990-07-10 |
| JP2606732B2 JP2606732B2 (en) | 1997-05-07 |
Family
ID=18274342
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63334172A Expired - Lifetime JP2606732B2 (en) | 1988-12-29 | 1988-12-29 | Food heat treatment method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2606732B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0749696A1 (en) * | 1994-03-04 | 1996-12-27 | Ono Foods Industrial Co., Ltd. | Air-containing cooking system |
| JP2007061015A (en) * | 2005-08-31 | 2007-03-15 | Ikeda Shokken Kk | Spice and method for processing the same |
-
1988
- 1988-12-29 JP JP63334172A patent/JP2606732B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0749696A1 (en) * | 1994-03-04 | 1996-12-27 | Ono Foods Industrial Co., Ltd. | Air-containing cooking system |
| EP0749696A4 (en) * | 1994-03-04 | 1998-04-15 | Ono Foods Ind Co Ltd | Air-containing cooking system |
| JP2007061015A (en) * | 2005-08-31 | 2007-03-15 | Ikeda Shokken Kk | Spice and method for processing the same |
| JP4528696B2 (en) * | 2005-08-31 | 2010-08-18 | 池田食研株式会社 | Spices and processing methods thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2606732B2 (en) | 1997-05-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5394623A (en) | Fluidized bed coffee roaster | |
| US9386798B2 (en) | Fluidized bed coffee roaster | |
| JPH067078A (en) | Method and device for continuous sterilization and drying of spice and foliaceous herb | |
| JP2015516167A (en) | Method and system for surface pasteurization or sterilization of low moisture particulate food | |
| JPH0614858B2 (en) | Method and apparatus for sterilizing raw vegetable products | |
| KR20160073988A (en) | Automatically rotating, high-pressure sterilizer and processing method having continuous operation stages | |
| CA2691585A1 (en) | Method for roasting and surface-pasteurization of food products | |
| CN107637748A (en) | The control method of material sterilizing unit, cooking machine and material sterilizing unit | |
| JPS5836342A (en) | Mechanical and thermal treatment method and apparatus including sterilization or low temperature sterilization of flowable substance | |
| JPH02177879A (en) | Heat treatment of food | |
| CN213369770U (en) | Constant temperature processingequipment is used in preserved egg preparation | |
| JP2606733B2 (en) | Superheated steam sterilizer | |
| US20050112255A1 (en) | Apparatus and method for microbial intervention and pasteurization of food and equipment | |
| US20130209638A1 (en) | Fluidized bed coffee roaster having dual-stage quenching cycle | |
| US20140348988A1 (en) | Method and Device for the Pasteurization and/or Sterilization of a Food | |
| JP2009291181A (en) | Method for producing quick-cooking storage rice, method for producing rice powder and apparatus therefor | |
| CN206923625U (en) | A kind of pasteurizing device | |
| JP2637530B2 (en) | Superheated steam sterilizer | |
| JP3879041B2 (en) | Noodle superheated steam dryer | |
| JP3397901B2 (en) | Preheating method, pressure steaming method and pressure steaming apparatus in continuous pressure steaming treatment | |
| CN105639405A (en) | Continuous electromagnetic baking equipment for cereal germs, and electromagnetic baking method of continuous electromagnetic baking equipment | |
| CN110025000A (en) | A kind of Guilin rice-flour noodle brine tanning device and its application method | |
| JP2004041098A (en) | Method for treating food with superheated steam | |
| JP2007020485A (en) | Low-protein white rice boiling method and preserved food by the same | |
| JP7193807B2 (en) | Foodstuff derived from orthopteran insects processed to be suitable for eating and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090213 Year of fee payment: 12 |
|
| EXPY | Cancellation because of completion of term |