JPH0321147B2 - - Google Patents
Info
- Publication number
- JPH0321147B2 JPH0321147B2 JP58229365A JP22936583A JPH0321147B2 JP H0321147 B2 JPH0321147 B2 JP H0321147B2 JP 58229365 A JP58229365 A JP 58229365A JP 22936583 A JP22936583 A JP 22936583A JP H0321147 B2 JPH0321147 B2 JP H0321147B2
- Authority
- JP
- Japan
- Prior art keywords
- pressurized
- food
- pressure
- sealed
- water tank
- 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.)
- Expired - Lifetime
Links
- 235000013305 food Nutrition 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000021485 packed food Nutrition 0.000 claims description 20
- 239000000498 cooling water Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 239000003989 dielectric material Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 230000005684 electric field Effects 0.000 claims description 5
- 238000003672 processing method Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000000034 method Methods 0.000 description 6
- 230000010355 oscillation Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000005003 food packaging material Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、高周波加圧加熱を利用した食品の連
続加工方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for continuous processing of foods using high frequency pressure heating.
従来の高周波殺菌法は、導波管の内部は常圧な
ので、100℃以上の温度で食品を加圧殺菌するこ
とは不可能である。また、内部加圧の手段とし
て、空気とか不活性ガスを使用した例はあるが、
この場合、気体は熱伝動が悪く、温度、圧力のコ
ントロールが困難である。また、高周波電場で
は、食品中の水分は双極子誘電によつて発熱する
が、同時に置かれた気体は温度が上がりにくいの
で、時間当たりの高周波の負荷の変動に耐えにく
いという課題がある。
In conventional high-frequency sterilization methods, the interior of the waveguide is under normal pressure, so it is impossible to sterilize food under pressure at temperatures above 100°C. Additionally, there are examples of using air or inert gas as a means of internal pressurization;
In this case, gas has poor heat transfer, making it difficult to control temperature and pressure. In addition, in a high-frequency electric field, water in food generates heat due to dipole dielectricity, but the temperature of the gas placed at the same time is difficult to rise, so there is a problem that it is difficult to withstand fluctuations in the high-frequency load over time.
このような課題を解消するため、本出願人は特
公昭56−21号公報に示される食品加工器を提案し
開発した。この食品加工器は、耐熱、耐圧性を有
する誘導体材料にて分割可能な密封容器を形成
し、該容器に、所要の設定温度下で動作する調節
可能な安全弁、密閉可能な逆止弁を備えるととも
に、冷却水注入部材を設けたものである。この加
工器を用いた包装食品の加工処理、詳しくは、加
圧加熱殺菌手段は、密封容器内に誘導体材料にて
包装された食品を入れ、これを高周波電場、例え
ば、電子レンジに入れてから所要時間通電し、内
部温度が所要の温度まで達すると容器内の膨張空
気は安全弁より外部に放出され、包装食品の加工
処理温度は設定温度に保たれる。そして、電子レ
ンジの通電が断たれたのち、容器を電子レンジか
ら取出し、冷却水注入部に給水パイプを連結して
冷却水を容器内部に注入し、容器内に充満された
余分な水は安全弁から外部に放流し、食品の温度
降下をまつて容器を開きとり出すものである。 In order to solve these problems, the present applicant proposed and developed a food processing device disclosed in Japanese Patent Publication No. 56-21. This food processing device forms a divisible sealed container using a heat-resistant and pressure-resistant derivative material, and the container is equipped with an adjustable safety valve that operates under a required set temperature and a sealable check valve. In addition, a cooling water injection member is provided. Processing of packaged foods using this processor, specifically, pressurized and heated sterilization means, involves placing food packaged with a dielectric material in a sealed container, placing it in a high-frequency electric field, for example, in a microwave oven, and then Electricity is applied for the required time, and when the internal temperature reaches the required temperature, the expanded air inside the container is released from the safety valve to the outside, and the processing temperature of the packaged food is maintained at the set temperature. After the power to the microwave oven is cut off, remove the container from the microwave oven, connect the water supply pipe to the cooling water injection part, and inject cooling water into the container. After the temperature of the food drops, the container is opened and the food is taken out.
このように電子レンジなどの高周波電場を利用
して包装食品の加熱殺菌処理などがなしうること
に優れた特長はあるが、バツチ式であるため、大
量の食品の加工処理には適さないという課題があ
つた。 Although it has the advantage of being able to heat and sterilize packaged foods using the high-frequency electric field of a microwave oven, it has the problem that it is not suitable for processing large amounts of food because it is a batch method. It was hot.
このような課題を解決する手段として、実開昭
56−162992号公報に示すような加圧連続式マイク
ロ波加熱装置が提案されている。この装置は、マ
イクロ波照射室、温度保持室、および、冷却室を
搬入、搬出装置を介して一連に接続し、各室に
夫々加圧空気を別途装置から供給するようにした
ものであることから、装置が複雑化されるととも
に、内圧制御を誤ると包装食品の破袋を来すなど
の課題がある。更に、上記温度保持室内に蒸気な
どを外部から導入し、マイクロ波発振器による加
熱手段を補助し、マイクロ波出力を節約する手段
を講じているが、一層装置を煩雑にしている。ま
た、冷却手段が噴水手段であるため急速冷却が望
めず、食品の品質低下を招くおそれがある。 As a means to solve these problems,
A pressurized continuous microwave heating device as shown in Japanese Patent No. 56-162992 has been proposed. This equipment shall have a microwave irradiation chamber, a temperature holding chamber, and a cooling chamber connected in series via loading and unloading devices, and pressurized air shall be supplied to each chamber from a separate device. This complicates the equipment, and there are problems such as the packaged food bag breaking if the internal pressure is incorrectly controlled. Furthermore, measures have been taken to save microwave output by introducing steam or the like into the temperature holding chamber from the outside to assist the heating means using a microwave oscillator, but this makes the apparatus even more complicated. Furthermore, since the cooling means is a fountain means, rapid cooling cannot be expected, which may lead to deterioration in the quality of the food.
本発明の目的は、水タンク内の水を誘電加熱に
よつて発生した所要の高温、高圧の水蒸気を用い
て加圧内筒内を昇圧するとともに、包装食品内の
蒸気圧とバランスさせ、包装食品が自動連続的に
短時間で、而も、高温で殺菌しうる方法を提供せ
んとするものである。 The purpose of the present invention is to increase the pressure in the pressurized inner cylinder using the required high temperature and high pressure water vapor generated by dielectric heating of the water in the water tank, and to balance it with the vapor pressure in the packaged food. The purpose of the present invention is to provide a method that can automatically and continuously sterilize food products in a short period of time and at high temperatures.
従来技術の課題を解決する本発明の構成は、耐
熱、耐圧性の誘電体材料にて形成せる加圧密閉空
間（加圧内筒）を高周波電場の導波管の中に設置
し、この加圧密閉空間の上手側よりこの中へ、誘
電体材料にて密封された食品を常圧ゾーンより入
れて所定の殺菌時間を経たのち、冷却し下手側に
搬出するようにした高周波加圧加熱による食品の
連続加工方法において、上記加圧密閉空間底部に
形成した水タンク内の水を、高周波誘電加熱して
所要の高温、高圧の水蒸気を発生させるととも
に、加圧密閉空間内の高温、高圧水蒸気雰囲気と
包装食品の包装体内の蒸気圧とをバランスさせな
がら殺菌処理し、殺菌処理された包装食品を空気
加圧された密閉の加圧冷却水槽内に送り、包装食
品を急冷してから常圧の冷却槽へ連続的に送給す
るようにしたものである。
The structure of the present invention, which solves the problems of the prior art, is that a pressurized sealed space (pressurized inner cylinder) formed of a heat-resistant and pressure-resistant dielectric material is installed inside a waveguide for a high-frequency electric field, and this pressurized space is Food sealed with a dielectric material is introduced from the upper side of the pressure-tight space into the atmospheric pressure zone, and after a predetermined sterilization time, it is cooled and taken out to the lower side using high-frequency pressure heating. In the continuous food processing method, the water in the water tank formed at the bottom of the pressurized closed space is heated by high frequency dielectric to generate the required high temperature and high pressure steam, and the high temperature and high pressure steam inside the pressurized closed space is heated. The packaged food is sterilized while balancing the atmosphere and the vapor pressure inside the package, and the sterilized packaged food is sent into a sealed pressurized cooling water tank that is pressurized with air.The packaged food is rapidly cooled and then cooled to normal pressure. The system is designed to continuously feed water to the cooling tank.
次に、図面について本発明方法を実施するに当
り使用する装置の詳細を説明する。
Next, details of the apparatus used to carry out the method of the present invention will be explained with reference to the drawings.
第１図は横断平面図、第２図は同上縦断正面図
である。 FIG. 1 is a cross-sectional plan view, and FIG. 2 is a vertical cross-sectional front view of the same.
１は耐熱、耐圧性の誘電体材料（F.R.P）にて
形成せる加圧密閉空間（加圧内筒）であつて、該
加圧内筒１は高周波発振管２の導波管３内に設置
する。そして、この加圧内筒１の内側底部には水
タンク４を設けるとともに、この水タンク４の上
面と導波管３外との間を循環する無端状の搬送体
５を設ける。また、上記加圧内筒１の上手側にロ
ータリバルブ６を介して常圧ゾーンに設けた搬送
体７を連設し、また、加圧内筒１の下手側に、ロ
ータリバルブ８を介して密閉状の加圧冷却水槽９
を接続する。この加圧冷却水槽９には搬送体１０
を設ける。また、上記加圧冷却水槽９の下手側に
は、更に、ロータリバルブ１１を介して常圧ゾー
ンにある搬送体１２を設け、この搬送体１２の送
出端に冷却槽１３を配設する。６ａ，８ａ，１１
ａは上記各ロータリバルブ６，８，１１に設けた
スクレーパーで、該ロータリーバルブ内に介入さ
れた包装食品１４を確実に次段ゾーンに供給する
ものであり、このスクレーパーにはロータリーバ
ルブの回転盤６ｂ，８ｂ，１１ｂが通過しうるス
リツト（図示略）が設けられている。尚、包装食
品１４の包装材は、誘電体材料を使用するもので
ある。図中１５は上記加圧筒体１の上壁に設けた
圧力調節弁、１６は安全弁である。 Reference numeral 1 denotes a pressurized sealed space (pressurized inner cylinder) formed of a heat-resistant and pressure-resistant dielectric material (FRP), and the pressurized inner cylinder 1 is installed inside the waveguide 3 of the high-frequency oscillation tube 2. do. A water tank 4 is provided at the inner bottom of the pressurizing inner cylinder 1, and an endless carrier 5 that circulates between the top surface of the water tank 4 and the outside of the waveguide 3 is provided. Further, a carrier 7 provided in a normal pressure zone is connected to the upper side of the pressure inner cylinder 1 via a rotary valve 6, and a conveyor 7 provided in a normal pressure zone is connected to the lower side of the pressure inner cylinder 1 via a rotary valve 8. Closed pressurized cooling water tank 9
Connect. This pressurized cooling water tank 9 has a carrier 10
will be established. Further, on the downstream side of the pressurized cooling water tank 9, a carrier 12 in a normal pressure zone is further provided via a rotary valve 11, and a cooling tank 13 is provided at the delivery end of the carrier 12. 6a, 8a, 11
A is a scraper installed in each of the rotary valves 6, 8, and 11, and is used to reliably supply the packaged food 14 inserted into the rotary valve to the next zone. A slit (not shown) through which 6b, 8b, and 11b can pass is provided. Note that the packaging material for the packaged food 14 uses a dielectric material. In the figure, 15 is a pressure regulating valve provided on the upper wall of the pressurizing cylinder 1, and 16 is a safety valve.
次に上記実施例について本発明の作用を説明す
ると、高周波発振管（2450MG）２より発生した
電波を導波管３を通して加圧内筒１に導く。これ
により該加圧内筒１の雰囲気は、水タンク４の水
が高周波によつて毎秒25億回の双極子振動によつ
て発熱し、温度と圧力の上昇した蒸気圧ゾーンと
なる。常圧ゾーンの搬送体７上に乗せられた包装
食品１４は、ロータリーバルブ６を介して上記加
圧内筒１内の搬送体５に導かれる。加圧内筒１内
に導入された食品１４中の水分も高周波誘電加熱
によつて温度上昇する。この場合、食品の包装材
の内、外圧は均一になり、水蒸気圧は、0.7Kg／
cm2で115℃，0.8Kg／cm2で117℃，1.0Kg／cm2で120
℃になるので、圧力調節弁１５で蒸気圧をコント
ロールし、電力をオン・オフしながら所定の時間
４〜10分間で殺菌を終り、ロータリーバルブ８を
通つて２Kg／cm2以上の空気で加圧された加圧冷却
水槽９に導かれる。この加圧冷却水槽９に導かれ
た食品１４は、ここで包装体が膨張することなく
急冷される。この水槽内の冷水は循環させるもの
である。
Next, the operation of the present invention will be explained with reference to the above embodiment. Radio waves generated from the high frequency oscillation tube (2450MG) 2 are guided to the pressurizing inner cylinder 1 through the waveguide 3. As a result, the atmosphere in the pressurized inner cylinder 1 becomes a vapor pressure zone where the water in the water tank 4 generates heat due to dipole vibrations of 2.5 billion times per second due to the high frequency, and the temperature and pressure are increased. The packaged food 14 placed on the carrier 7 in the normal pressure zone is led to the carrier 5 in the pressurized inner cylinder 1 via the rotary valve 6 . The temperature of the moisture in the food 14 introduced into the pressurized inner cylinder 1 is also increased by high frequency dielectric heating. In this case, the pressure inside and outside the food packaging material is uniform, and the water vapor pressure is 0.7Kg/
115℃ at cm 2 , 117℃ at 0.8Kg/cm 2 , 120 at 1.0Kg/cm 2
℃, the steam pressure is controlled by the pressure control valve 15, and the sterilization is completed in a predetermined time of 4 to 10 minutes while the power is turned on and off . The water is guided to a pressurized cooling water tank 9. The food 14 introduced into the pressurized cooling water tank 9 is rapidly cooled therein without the package expanding. The cold water in this tank is to be circulated.
急冷された食品１４は、ロータリーバルブ１１
を経て常圧ゾーンに解放され、搬送体１２により
冷却槽１３内に投入浸漬されて常温まで冷却され
て殺菌処理工程は終る。 The rapidly cooled food 14 is transferred to the rotary valve 11
The sterilization process is then completed by being released into the normal pressure zone and immersed in the cooling tank 13 by the carrier 12, where it is cooled to room temperature.
上述のように本発明の構成によれば、次のよう
な効果が得られる。
According to the configuration of the present invention as described above, the following effects can be obtained.
(a) 連続的に包装食品を加圧、加熱殺菌処理する
ことができ、大量処理に好適であるとともに、
(b) 特に加圧内筒内水タンクの水が制御下におい
て発熱し、加圧されるため、包装食品の包装体
内の蒸気圧とのバランスが容易にとれ、包装体
の素材が肉薄であつても破裂されることがな
く、設備費も従来技術に比べて低減される。(a) It is possible to continuously pressurize and heat sterilize packaged foods, making it suitable for large-scale processing. Therefore, the vapor pressure inside the package of the packaged food can be easily balanced, and even if the material of the package is thin, it will not burst, and the equipment cost will be reduced compared to the conventional technology.
(c) 加圧内筒、および、食品を密封した包装体を
誘電体材料にて形成したので、導波管から誘電
された高周波電波を、加圧内筒、包装体を通つ
て食品中の水分、および、加圧内筒内の水に効
率よく到達させ、食品の加熱殺菌作用の向上
と、加圧内筒内における水蒸気の発生が有効に
行える。(c) Since the pressurized inner cylinder and the package in which the food is sealed are made of dielectric material, the high-frequency radio waves induced from the waveguide are transmitted through the pressurized inner cylinder and the package into the food. Moisture and water in the pressurized inner cylinder can be efficiently reached, improving the heat sterilization effect of foods and effectively generating water vapor in the pressurized inner cylinder.
(d) 包装食品を急冷することにより、包装食品内
の内圧が食品の温度降下に伴つて急速に低下
し、加圧冷却水槽の加圧作用と相俟つて包装体
の膨張を合理的に抑制することができ、包装体
の破損が確実に防止しうるとともに、引き続き
常圧の冷却槽で再冷却するので、包装食品の芯
部まで確実に常温に冷却することができ、食品
の品質維持が図れる。(d) By rapidly cooling the packaged food, the internal pressure within the packaged food decreases rapidly as the temperature of the food falls, and together with the pressurizing action of the pressurized cooling water tank, the expansion of the package is reasonably suppressed. In addition to reliably preventing damage to the package, the core of the packaged food can be reliably cooled to room temperature because it is subsequently recooled in a normal pressure cooling tank, and the quality of the food can be maintained. I can figure it out.
(e) 短時間の高温、高圧下での殺菌処理、および
水槽による加圧急冷が可能であることから、従
来技術に比べ食品の品質も高めうる。(e) Since it is possible to sterilize at high temperature and high pressure for a short period of time, and to rapidly cool under pressure in a water tank, the quality of food can be improved compared to conventional technology.
第１図は横断平面図、第２図は同上縦断平面図
である。
１……加圧内筒（密閉空間）、２……高周波発
振管、３……導波管、４……水タンク、５，７，
１０，１２……搬送体、６，８，１１……ロータ
リーバルブ、９……加圧冷却水槽、１３……冷却
槽、１４……包装食品、１５……圧力調節弁、１
６……安全弁。
FIG. 1 is a cross-sectional plan view, and FIG. 2 is a longitudinal cross-sectional plan view of the same. 1... Pressurized inner cylinder (closed space), 2... High frequency oscillation tube, 3... Waveguide, 4... Water tank, 5, 7,
10, 12...Carrier, 6,8,11...Rotary valve, 9...Pressure cooling water tank, 13...Cooling tank, 14...Packaged food, 15...Pressure control valve, 1
6...Safety valve.
Claims (1)
密閉空間（加圧内筒）を高周波電場の導波管の中
に設置し、この加圧密閉空間の上手側よりこの中
へ、誘電体材料にて密封された食品を常圧ゾーン
より入れて所定の殺菌時間を経たのち、冷却し下
手側に搬出するようにした高周波加圧加熱による
食品の連続加工方法において、 上記加圧密閉空間底部に形成した水タンク内の
水を、高周波誘電加熱して所要の高温、高圧の水
蒸気を発生させるとともに、加圧密閉空間内の高
温、高圧水蒸気雰囲気と包装食品の包装体内の蒸
気圧とをバランスさせながら殺菌処理し、殺菌処
理された包装食品を空気加圧された密閉の加圧冷
却水槽内に送り、包装食品を急冷してから常圧の
冷却槽へ連続的に送給するようにしたことを特徴
とする高周波加圧加熱による食品の連続加工方
法。[Claims] 1. A pressurized sealed space (pressurized inner cylinder) formed of a heat-resistant and pressure-resistant dielectric material is installed in a waveguide for a high-frequency electric field, and the upper side of this pressurized sealed space is In a continuous food processing method using high frequency pressure heating, food sealed with a dielectric material is introduced into the chamber from a normal pressure zone, and after a predetermined sterilization time, it is cooled and taken out to the lower side. , The water in the water tank formed at the bottom of the pressurized closed space is heated by high frequency dielectric to generate the required high temperature and high pressure steam, and the high temperature and high pressure steam atmosphere in the pressurized closed space and the packaging of the packaged food. The sterilized food is sterilized while balancing the internal vapor pressure, and the sterilized packaged food is sent to a sealed pressurized cooling water tank that is pressurized with air.The packaged food is rapidly cooled and then continuously transferred to a normal pressure cooling tank. A continuous food processing method using high frequency pressure heating, characterized in that the food is fed to
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58229365A JPS60120970A (en) | 1983-12-05 | 1983-12-05 | Method and apparatus for continuous processing of food with high-frequency heating under pressure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58229365A JPS60120970A (en) | 1983-12-05 | 1983-12-05 | Method and apparatus for continuous processing of food with high-frequency heating under pressure |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60120970A JPS60120970A (en) | 1985-06-28 |
| JPH0321147B2 true JPH0321147B2 (en) | 1991-03-22 |
Family
ID=16891021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58229365A Granted JPS60120970A (en) | 1983-12-05 | 1983-12-05 | Method and apparatus for continuous processing of food with high-frequency heating under pressure |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60120970A (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06102015B2 (en) * | 1985-11-21 | 1994-12-14 | 株式会社青木建設 | High frequency heat sterilizer |
| JP2899448B2 (en) * | 1991-07-05 | 1999-06-02 | 株式会社クメタ製作所 | Continuous microwave sterilizer |
| WO2000025609A2 (en) | 1998-11-04 | 2000-05-11 | Unilever N.V. | Method and apparatus for preserving food products |
| JP5884982B2 (en) * | 2012-03-30 | 2016-03-15 | 清經 志野 | Continuous heating method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6021975Y2 (en) * | 1980-05-06 | 1985-06-29 | 大日本印刷株式会社 | Continuous pressurized microwave heating device |
-
1983
- 1983-12-05 JP JP58229365A patent/JPS60120970A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60120970A (en) | 1985-06-28 |
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