JPH0348789B2 - - Google Patents
Info
- Publication number
- JPH0348789B2 JPH0348789B2 JP61066766A JP6676686A JPH0348789B2 JP H0348789 B2 JPH0348789 B2 JP H0348789B2 JP 61066766 A JP61066766 A JP 61066766A JP 6676686 A JP6676686 A JP 6676686A JP H0348789 B2 JPH0348789 B2 JP H0348789B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- water
- substances
- high osmotic
- liquid high
- 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 44
- 239000000126 substance Substances 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 230000003204 osmotic effect Effects 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 22
- 239000012528 membrane Substances 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 19
- 239000012535 impurity Substances 0.000 claims description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 9
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 8
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 8
- 230000018044 dehydration Effects 0.000 description 7
- 238000006297 dehydration reaction Methods 0.000 description 7
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 6
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 229910021529 ammonia Inorganic materials 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 229920002978 Vinylon Polymers 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 229920000298 Cellophane Polymers 0.000 description 2
- 206010034203 Pectus Carinatum Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000004065 wastewater treatment Methods 0.000 description 2
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000005038 ethylene vinyl acetate Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Description
〔産業上の利用分野〕
本発明は簡単な操作によつて、食品の食味を変
えることなく、空気を遮断して食品中の水分を効
率よく除去する大量生産可能な脱水法に関する。
〔従来の技術〕
食品中の水分は、食品の鮮度低下、冷凍破壊、
解凍時のドリツプの発生など、各種の品質低下の
原因となつている。
一般に食品中の水分を除去する方法としては、
低湿度の空気を食品に通風して乾燥する方法、食
塩やシヨ糖など高浸透圧物質に接触させて脱水す
る方法、などが行なわれているが、いずれも食
感、食味が変化し、食品の品質を変化させないで
水分のみを除去することは出来なかつた。
その後、食品を変質させないで水分のみを除去
すれば食品の鮮度保持、冷凍破壊の防止、保形性
の向上、調理時の加熱エネルギーや加熱時間の減
少、加熱による過酸化物の発生減少など多くの利
点があるため、食品を低温で浸透圧の差によつて
脱水する方法が行なわれるようになつた。この方
法は、例えば特公昭58−58124、USP−4383376
などに記載されているように、高浸透圧物質と半
透膜とを組合わせた特殊なシート状物を用い、こ
れに食品を包み込んで脱水する方法である。しか
し、この方法は、機械を用いて自動化するには不
適当で、人手を要し、極めて非能率的なものであ
つた。
〔発明が解決しようとする問題点〕
本発明は上記の事情に鑑み、容易に機械化可能
で人手を要さず、大量の食品を扱うのに適した食
品の脱水法を提供することを目的とする。
〔問題点を解決するための手段〕
本発明は上記の目的を達成するためになされた
もので、その要旨は、食品を半透膜で包装し食品
表面と半透膜とを密着せさ、これを液状の高浸透
圧物質に浸漬させて脱水するとともに、水分その
他を吸収した液状の高浸透圧物質の少なくとも一
部を適時減圧濃縮して、水分その他吸収した不純
分を除去してもとにもどし、半透膜を介して食品
と接触させる上記液状の高浸透圧物質中の水分濃
度を、所定濃度以下に保持する食品の脱水法にあ
る。
〔発明の具体的構成および作用〕
以下、本発明を詳しく説明する。
本発明の方法において対象とする食品は、生の
魚介類、肉等の生鮮動物食品、野菜、果物等の植
物性食品で、特に脱水することによつて保存性が
増す食品、冷凍耐性が向上する食品、食味がよく
なる食品、調理性が改善される食品等である。
また、使用する半透膜は、水および水分子とほ
ぼ同じ大きさの分子は通すが高分子物を通さず、
食品に直接接触しても安全なものが用いられる。
例えば低延伸性ビニロンフイルム、普通セロハ
ン、コロジオン膜、エチレン酢酸ビニール共重合
体フイルム等が好適である。これらフイルムは、
水および食品中の不要成分であるアンモニア、ト
リメチルアミン、ジメチルアミン、ホルムアルデ
ヒド、食塩などは透過するが、有効成分である蛋
白質、糖類、ミネラル、ビタミン類などはほとん
ど透過しない。
また、液状の高浸透圧物質は、上記半透膜を実
質的に通さないものでなければならないが、完全
にその透過を阻止することは出来ないので、食
品、食品添加物、食品加工材として、使用が許可
されたものが用いられる。例えば、水あめ、シヨ
糖、ブドウ糖、異性化糖、果糖、オリゴ糖等の濃
厚水溶液、プロピレングリコール（PG）など、
液状で高浸透圧を有すれば、特に制限はない。
次に、第１図に本発明の方法を実施する工程の
一例を示す。先ず食品１を半透膜包装機２によつ
て包装するが、半透膜と食品との密着をよくして
脱水効率を高め、かつ空気が入つて浮力が生じる
のを防止するため、真空包装される。次いで、接
触槽３に導かれ、貯留されている液状の高浸透圧
物質中に浸漬される。所定時間経過後、脱水され
た製品４は、半透膜に包装されたままの状態で、
その外面には、液状の高浸透圧物質、および半透
膜を透過して液状の高浸透圧物質に移行した水よ
り高沸点の物質等を付着同伴した状態で取出され
る。
一方上記接触槽３内の液状の高浸透圧物質は、
食品１より半透膜を透過した水分その他が移行し
て次第に稀釈されるが、その少なくとも一部は常
時抜出され、減圧濃縮器５に導かれ、水分その
他、例えばアンモニア、トリメチルアミン、ホル
ムアルデヒド等が除去される。この際、減圧時に
内部の温度を必要以上に上昇させないことが必要
であるが、水分の蒸発潜熱によつて冷却器をつけ
なくとも、温度を低温に保持することができる。
この水分その他が条去された液状の高浸透圧物質
は、接触槽３に循環され、接触槽３内の液状の高
浸透圧物質中の水分その他を所定濃度以下に保持
する。また、除去された水分その他は、冷却、シ
ヤワー等の捕集器６によつて容易に捕集され、活
性汚泥処理などの一般排水処理装置７によつて処
理される。
なお、上記食品より液状の高浸透圧物質に移行
する水以外の物質のうち、アンモニア、トリメチ
ルアミン、ジメチルアミン、ホルムアルデヒド
は、沸点が水より低く、悪臭の原因となり、例え
1ppmでも問題となる。しかし、これら悪臭物質
の原因となる物質は液状の高浸透圧物質からすみ
やかに除去する必要があるが、減圧することによ
り容易に除かれる。また、アミノ酸、ペプチド、
リン酸塩、硫酸塩、食塩などは、液状の高浸透圧
物質に蓄積しても、それほどの悪影響はなく、水
より沸点が高いため、大部分が食品を包装した半
透膜に付着して係外に出る。したがつて、半透膜
を透過する量と、付着して系外に出る量が平衡す
るが、その濃度は0.5〜1.0wt％であり、通常これ
以上に濃縮されることはなく、食品に悪影響を与
えることはない。すなわち、液状の高浸透圧物質
の管理は、その含有る水分の量を指標として行え
ばよい。
以上の説明より明らかなように、本発明の方法
は、自動化が容易で、大量生産に適した方法であ
る。
〔実施例〕
次に実施例を示して本発明を説明する。
実施例 １
鶏のむね肉１Kgをビニロンフイルム（東京セロ
ハン紙株式会社製LH−18）の袋に入れ、厚みを
30mmの平板状とし、５℃の50％シヨ糖水溶液２
に16時間浸漬して取出した。この脱水された鶏の
むね肉の重量は、943ｇであつた。この場合の、
半透膜を透過して液状の高浸透圧物質に移行した
物質およびその量を第１表に示す。
[Industrial Application Field] The present invention relates to a mass-producible dehydration method that efficiently removes moisture from food by blocking air without changing the taste of the food through simple operations. [Conventional technology] Moisture in food can reduce the freshness of food, destroy it by freezing,
This causes various types of quality deterioration, such as the occurrence of drips during thawing. Generally, methods for removing moisture from food include:
Methods of drying food by blowing low-humidity air through it, and methods of dehydrating food by contacting it with highly osmotic substances such as table salt or sucrose, have been used, but both methods change the texture and taste of the food. It was not possible to remove only moisture without changing the quality of the material. After that, if only the moisture is removed without changing the quality of the food, it will maintain the freshness of the food, prevent freezing damage, improve shape retention, reduce heating energy and time during cooking, and reduce the generation of peroxides due to heating. Because of this advantage, methods of dehydrating foods at low temperatures using osmotic pressure differences have become popular. This method is used, for example, in Japanese Patent Publication No. 58-58124, USP-4383376
This method uses a special sheet-like material that combines a high osmotic pressure substance and a semipermeable membrane, and wraps food in this sheet to dehydrate the food. However, this method is unsuitable for automation using machines, requires manpower, and is extremely inefficient. [Problems to be Solved by the Invention] In view of the above circumstances, the present invention aims to provide a food dehydration method that can be easily mechanized, does not require manpower, and is suitable for handling large amounts of food. do. [Means for Solving the Problems] The present invention has been made to achieve the above object, and its gist is to package food with a semipermeable membrane and bring the surface of the food into close contact with the semipermeable membrane, This is immersed in a liquid high osmotic substance to dehydrate it, and at least a portion of the liquid high osmotic substance that has absorbed water and other substances is concentrated under reduced pressure at appropriate times to remove water and other absorbed impurities. The present invention is a food dehydration method in which the water concentration in the liquid high osmolarity substance, which is returned to its original state and brought into contact with the food through a semipermeable membrane, is maintained at a predetermined concentration or lower. [Specific structure and operation of the invention] The present invention will be explained in detail below. Foods targeted by the method of the present invention include raw seafood, fresh animal foods such as meat, and plant foods such as vegetables and fruits, especially foods whose preservability is increased by dehydration and whose freeze resistance is improved. Foods with improved taste, foods with improved cooking properties, etc. In addition, the semipermeable membrane used allows water and molecules approximately the same size as water to pass through, but does not allow polymeric substances to pass through.
Use materials that are safe even in direct contact with food.
For example, low-stretchability vinylon film, ordinary cellophane, collodion film, ethylene vinyl acetate copolymer film, etc. are suitable. These films are
Water and unnecessary components in food such as ammonia, trimethylamine, dimethylamine, formaldehyde, and salt pass through it, but active ingredients such as proteins, sugars, minerals, and vitamins hardly pass through. In addition, liquid high osmotic substances must not substantially pass through the semipermeable membrane, but since it is not possible to completely prevent the permeation, they cannot be used as foods, food additives, or food processing materials. , those that have been approved for use will be used. For example, concentrated aqueous solutions of starch syrup, sucrose, glucose, isomerized sugar, fructose, oligosaccharides, propylene glycol (PG), etc.
There are no particular limitations as long as it is liquid and has high osmotic pressure. Next, FIG. 1 shows an example of a process for carrying out the method of the present invention. First, the food 1 is packaged using a semipermeable membrane packaging machine 2. In order to improve the adhesion between the semipermeable membrane and the food to increase dehydration efficiency, and to prevent air from entering and causing buoyancy, vacuum packaging is used. be done. Next, it is led to the contact tank 3 and immersed in the liquid high osmotic pressure substance stored therein. After a predetermined period of time has passed, the dehydrated product 4 is packaged in the semi-permeable membrane and
The liquid high osmotic pressure substance and the substance having a higher boiling point than water that has passed through the semipermeable membrane and transferred to the liquid high osmotic pressure substance are attached to the outer surface and taken out. On the other hand, the liquid high osmotic pressure substance in the contact tank 3 is
Moisture and other water that has passed through the semipermeable membrane from the food 1 migrates and is gradually diluted, but at least a portion of it is constantly extracted and led to the vacuum concentrator 5, where water and other water, such as ammonia, trimethylamine, formaldehyde, etc., are removed. removed. At this time, it is necessary to prevent the internal temperature from increasing more than necessary when the pressure is reduced, but the latent heat of vaporization of water allows the temperature to be maintained at a low temperature without using a cooler.
The liquid high osmotic pressure substance from which water and other substances have been removed is circulated to the contact tank 3, and the water and other substances in the liquid high osmotic pressure substance in the contact tank 3 are kept below a predetermined concentration. Further, the removed water and other water are easily collected by a collector 6 such as a cooling device or a shower, and then treated by a general wastewater treatment device 7 such as an activated sludge treatment device. Among the substances other than water that transfer from the food to liquid high osmotic pressure substances, ammonia, trimethylamine, dimethylamine, and formaldehyde have lower boiling points than water and cause bad odors.
Even 1ppm is a problem. However, it is necessary to promptly remove the substances that cause these malodorous substances from the liquid high osmotic pressure substance, but they can be easily removed by reducing the pressure. In addition, amino acids, peptides,
Even if phosphates, sulfates, and common salt accumulate in liquid high-osmotic substances, they do not have much of an adverse effect; their boiling point is higher than that of water, so most of them adhere to the semipermeable membranes used to package foods. Go outside. Therefore, there is an equilibrium between the amount that permeates the semipermeable membrane and the amount that adheres and leaves the system, but the concentration is 0.5 to 1.0 wt%, and it is usually not concentrated any more and is not added to food. There will be no negative impact. That is, liquid high osmotic pressure substances can be managed using the amount of water they contain as an index. As is clear from the above description, the method of the present invention is easy to automate and is suitable for mass production. [Example] Next, the present invention will be explained with reference to Examples. Example 1 1 kg of chicken breast was placed in a vinylon film bag (LH-18 manufactured by Tokyo Cellophane Paper Co., Ltd.) and the thickness was adjusted.
Form into a 30 mm flat plate and add 50% sucrose aqueous solution 2 at 5℃.
It was soaked in water for 16 hours and then taken out. The weight of this dehydrated chicken breast was 943 g. In this case,
Table 1 shows the substances that permeated the semipermeable membrane and transferred to liquid high osmotic substances and their amounts.
【表】【table】
【表】
上記第１表の物質を含んだシヨ糖培液全量、約
2.05を耐圧容器に入れ、真空ポンプで、6.1mm
Hgに減圧し、撹拌しながら15分間保持した。そ
の結果、水57ｇと、アンモニア、トリメチルアミ
ン、ジメチルアミン、ホルムアルデヒドの全量が
除去できた。
実施例 ２
生の鯖切身739Kgを実施例１と同じビニロンフ
イルムの袋に入れ、真空包装した後、プロピレン
グリコール（昭和電工株式会社製）100c.c.中浸漬
し1.3℃で72時間保持した後、取出した。この場
合の、半透膜を透過して高浸透圧物質に移行した
物質、およびそれらの量を第２表に示す。[Table] Total amount of sucrose culture medium containing the substances listed in Table 1 above, approx.
Put 2.05 into a pressure container and use a vacuum pump to reduce the size to 6.1mm.
Vacuum was applied to Hg and held for 15 minutes with stirring. As a result, 57 g of water and all amounts of ammonia, trimethylamine, dimethylamine, and formaldehyde were removed. Example 2 739 kg of raw mackerel fillet was placed in the same vinylon film bag as in Example 1, vacuum packaged, and then immersed in 100 c.c. of propylene glycol (manufactured by Showa Denko K.K.) and kept at 1.3°C for 72 hours. , took it out. Table 2 shows the substances that permeated the semipermeable membrane and transferred to the high osmotic pressure substances and their amounts in this case.
【表】【table】
以上述べたように、本発明は食品を半透膜に包
装し、これを液状の高浸透圧物質と所定時間接触
させた後とり出し、また、食品と接触して、水分
その他を吸収した高浸透圧物質の少なくとも一部
は、減圧濃縮され、もとにもどされるので、食品
を脱水する液状の高浸透圧物質中の水分はその他
は一定し、脱水力は一定となるので、脱水率一定
の製品が得られる。さらに、上記各工程は、いず
れも容易に自動化可能で、大量生産に適するなど
多くの長所を有する方法である。
As described above, the present invention packages food in a semi-permeable membrane, brings it into contact with a liquid high osmotic substance for a predetermined period of time, and then takes it out. At least a part of the osmotic substance is concentrated under reduced pressure and returned to its original state, so the water content in the liquid high osmotic substance that dehydrates the food remains constant, and the dehydration power remains constant, so the dehydration rate remains constant. of products are obtained. Furthermore, each of the above steps is a method that has many advantages such as being easily automated and suitable for mass production.
第１図は、本発明の方法を実施する工程の一例
を示す図である。
１……食品、２……包装機、３……接触槽、４
……製品、５……減圧濃縮器、６……捕集器、７
……廃水処理装置。
FIG. 1 is a diagram showing an example of a process for carrying out the method of the present invention. 1... Food, 2... Packaging machine, 3... Contact tank, 4
... Product, 5 ... Vacuum concentrator, 6 ... Collector, 7
...Wastewater treatment equipment.
Claims (1)
密着させ、これを液状の高浸透圧物質に浸漬させ
て脱水するとともに、水分その他を吸収した液状
の高浸透圧物質の少なくとも一部を適時減圧濃縮
して、水分その他の吸収した不純分を除去しても
とにもどし、半透膜を介して食品と接触させる上
記液状の高浸透圧物質中の水分濃度を、所定濃度
以下に保持することを特徴とする食品の脱水法。1 Food is packaged with a semi-permeable membrane, the surface of the food and the semi-permeable membrane are brought into close contact, the food is immersed in a liquid high osmotic substance to dehydrate it, and at least one of the liquid high osmotic substances that has absorbed water and other substances is removed. The liquid is concentrated under reduced pressure at appropriate times to remove water and other absorbed impurities and returned to its original state, and brought into contact with food through a semipermeable membrane to reduce the water concentration in the liquid high osmotic substance to a predetermined concentration or less. A method of dehydrating food, which is characterized by retaining the food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61066766A JPS62224274A (en) | 1986-03-25 | 1986-03-25 | Dehydration of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61066766A JPS62224274A (en) | 1986-03-25 | 1986-03-25 | Dehydration of food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62224274A JPS62224274A (en) | 1987-10-02 |
| JPH0348789B2 true JPH0348789B2 (en) | 1991-07-25 |
Family
ID=13325328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61066766A Granted JPS62224274A (en) | 1986-03-25 | 1986-03-25 | Dehydration of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62224274A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63156506A (en) * | 1986-07-22 | 1988-06-29 | Q P Corp | Method and device for dehydrating material to be treated |
| JPH0728711B2 (en) * | 1986-11-27 | 1995-04-05 | 株式会社リブ・インタ−ナシヨナル | How to dehydrate food |
| JPH0640802B2 (en) * | 1987-12-10 | 1994-06-01 | 凸版印刷株式会社 | How to dehydrate and season foods |
| JPH0775519B2 (en) * | 1989-10-06 | 1995-08-16 | 東洋製罐株式会社 | Method for manufacturing dry-pack packaged food |
| EP1474000A1 (en) * | 2002-02-13 | 2004-11-10 | Antoine Koyazounda | Method for stabilizing fruit pulp or vegetable flesh, particularly avocado pulp |
| CN103518830B (en) * | 2013-10-15 | 2015-05-06 | 江南大学 | Method for improving texture property of dehydrated strawberries |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5675054A (en) * | 1979-11-24 | 1981-06-20 | Showa Denko Kk | Contact dehydration method of perishable food |
-
1986
- 1986-03-25 JP JP61066766A patent/JPS62224274A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5675054A (en) * | 1979-11-24 | 1981-06-20 | Showa Denko Kk | Contact dehydration method of perishable food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62224274A (en) | 1987-10-02 |
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