JPH0358741A - Dehydration of food - Google Patents
Dehydration of foodInfo
- Publication number
- JPH0358741A JPH0358741A JP1194822A JP19482289A JPH0358741A JP H0358741 A JPH0358741 A JP H0358741A JP 1194822 A JP1194822 A JP 1194822A JP 19482289 A JP19482289 A JP 19482289A JP H0358741 A JPH0358741 A JP H0358741A
- Authority
- JP
- Japan
- Prior art keywords
- food
- water
- dehydration
- dehydrate
- absorbing substance
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 62
- 230000018044 dehydration Effects 0.000 title description 15
- 238000006297 dehydration reaction Methods 0.000 title description 15
- 239000000126 substance Substances 0.000 claims abstract description 19
- 238000004806 packaging method and process Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 17
- 239000012528 membrane Substances 0.000 claims description 9
- 235000021485 packed food Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 229920000298 Cellophane Polymers 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract description 4
- NIXOWILDQLNWCW-UHFFFAOYSA-M Acrylate Chemical compound [O-]C(=O)C=C NIXOWILDQLNWCW-UHFFFAOYSA-M 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 229920002978 Vinylon Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 229920000578 graft copolymer Polymers 0.000 abstract description 2
- 230000008014 freezing Effects 0.000 description 14
- 238000007710 freezing Methods 0.000 description 14
- 208000005156 Dehydration Diseases 0.000 description 13
- 241000972773 Aulopiformes Species 0.000 description 8
- 238000001035 drying Methods 0.000 description 8
- 235000019515 salmon Nutrition 0.000 description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 230000006378 damage Effects 0.000 description 5
- 238000000354 decomposition reaction Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 208000035404 Autolysis Diseases 0.000 description 4
- 206010057248 Cell death Diseases 0.000 description 4
- 239000011358 absorbing material Substances 0.000 description 4
- 238000004925 denaturation Methods 0.000 description 4
- 230000036425 denaturation Effects 0.000 description 4
- 230000003204 osmotic effect Effects 0.000 description 4
- 230000028043 self proteolysis Effects 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 229920000058 polyacrylate Polymers 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 229910021536 Zeolite Inorganic materials 0.000 description 2
- 230000002745 absorbent Effects 0.000 description 2
- 239000002250 absorbent Substances 0.000 description 2
- 229920001577 copolymer Polymers 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 229920005989 resin Polymers 0.000 description 2
- 239000011347 resin Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 239000000741 silica gel Substances 0.000 description 2
- 229910002027 silica gel Inorganic materials 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000010457 zeolite Substances 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- IMROMDMJAWUWLK-UHFFFAOYSA-N Ethenol Chemical compound OC=C IMROMDMJAWUWLK-UHFFFAOYSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- VQTUBCCKSQIDNK-UHFFFAOYSA-N Isobutene Chemical group CC(C)=C VQTUBCCKSQIDNK-UHFFFAOYSA-N 0.000 description 1
- 239000005909 Kieselgur Substances 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 101100041681 Takifugu rubripes sand gene Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 229920006322 acrylamide copolymer Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000004745 nonwoven fabric Substances 0.000 description 1
- 229920002239 polyacrylonitrile Polymers 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000007601 warm air drying Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔発明の目的〕
（産業上の利用分野）
本発明は食品の脱水方法に係り、とりわけ食品本来の風
味を損うことなくかつ短時間に脱水することができる食
品の脱水方法に関する。[Detailed Description of the Invention] [Object of the Invention] (Industrial Application Field) The present invention relates to a method for dehydrating food, and particularly to a method for dehydrating food, which can be dehydrated in a short time without impairing the original flavor of the food. Concerning dehydration methods.
（従来の技術）
食品、例えば魚等の水分は食品の変質を引起こすので、
従来から食品の脱水か行なわれ、食品の保存性の向上が
図られてきた。(Prior art) Water in foods, such as fish, causes deterioration of the food, so
BACKGROUND ART Foods have traditionally been dehydrated to improve their shelf life.
脱水する技術としては、空気中での乾燥および吸水性物
質等との接触によるものがあり、食品加工技術として広
く利用されている。Dehydration techniques include drying in air and contact with water-absorbing substances, which are widely used as food processing techniques.
空気中での乾燥方法は、天日干しと機械乾燥に大別する
ことができる。更に機械乾燥はその乾燥温度、圧力にま
りの凍結真空乾燥（氷結点以下，真空）、■減圧乾燥（
１５°Ｃ程度＋， ４ ０ ０ ｍｍｌｌｇ）■冷風乾
燥（２０℃近辺）、■温風乾燥（３５゜Ｃ程度まで）、
■熱風乾燥（３５℃以上）等に分けることができる。Drying methods in air can be broadly classified into sun drying and mechanical drying. In addition, mechanical drying depends on the drying temperature, pressure-freeze-vacuum drying (below the freezing point, vacuum), vacuum drying (
15°C +, 400 mmllg) ■Cold air drying (around 20°C), ■Warm air drying (up to around 35°C),
■It can be divided into hot air drying (35°C or higher).
これらの乾燥方法の中で、脱水後最も良好な品質を保持
するものは凍結真空乾燥であるが、食品を一旦凍結させ
るため、凍結時に食品細胞中の水分が膨張し組織破壊を
引き起こすという欠点がある。Among these drying methods, the one that maintains the best quality after dehydration is freeze-vacuum drying, but because the food is frozen once, it has the disadvantage that the water in the food cells expands during freezing, causing tissue destruction. be.
その他の脱水方法としては、食品をセロハンに包み、吸
水性物質、例えば砂、天然ゼオライト、シリカゲル中に
入れて脱水する方法も行われている。しかしながら吸水
性物質を用いた脱水方広は乾燥時間を短くするように室
温あるいは加温して行イっれるので、自己消化、蛋白の
変或、酵素による旨み成分の分解等により品質の低下を
引き起こすという欠点がある。Other methods of dehydration include wrapping food in cellophane and placing it in a water-absorbing substance such as sand, natural zeolite, or silica gel. However, since dehydration methods using water-absorbing substances are carried out at room temperature or at elevated temperatures to shorten the drying time, quality may deteriorate due to autolysis, denaturation of proteins, decomposition of flavor components by enzymes, etc. It has the disadvantage of causing
さらに、吸水性物質との接触による脱水方法としては、
食塩、砂糖、味噌等の高浸透圧物質に漬け込む脱水方法
を挙げることかできる。しかしこの方法も同様に自己消
化、蛋白の変成、酊素による旨み成分の分解が生じてし
まう。また高浸透圧食品による味も変化してしまうとい
う欠点かある。Furthermore, as a dehydration method by contact with water-absorbing substances,
Dehydration methods include soaking in highly osmotic substances such as salt, sugar, and miso. However, this method also causes autolysis, denaturation of proteins, and decomposition of flavor components due to arroxin. Another disadvantage is that the taste of foods with high osmotic pressure may change.
（発明か解決しようとする諌題）
」二連のように、例えば凍粘真空脱水方法によれば、凍
結時に食品細胞中の水分か膨張して組織破壊を引起こし
てしまう。(Problem to be solved by the invention) As mentioned above, for example, according to the cryo-viscous vacuum dehydration method, the water in the food cells expands during freezing, causing tissue destruction.
また吸水性物質を用いて脱水する方法の場合も、自己消
化、蛋白の変或、酵素による旨み或分のう）解等により
食品の品質か低下してしまう。In addition, in the case of dehydration using water-absorbing substances, the quality of the food deteriorates due to autolysis, denaturation of proteins, decomposition of flavor by enzymes, etc.
本発明はこのような点を考慮してなされたものであり、
食品本来の風味を維持しつつ容易かつ簡ｌ）１に行なう
ことかできる食品の脱水方法をｋｍすることを目的とす
る。The present invention has been made in consideration of these points,
To provide a method for dehydrating food that can be easily and simply performed while maintaining the original flavor of the food.
（課題を解決するための手段）
本発明は、食品を半透膜で包装し、この包装された食品
の凹りを吸水性物質で覆い、水沢状態て維持しつつ脱水
することを特徴とする食品の脱水方法である。(Means for Solving the Problems) The present invention is characterized in that food is packaged with a semi-permeable membrane, and the recesses of the packaged food are covered with a water-absorbing substance to dehydrate it while maintaining it in a watery state. It is a method of dehydrating food.
（作 用）
氷温状態で脱水処裡を行なうので、１］己消化、蛋１′
１の変戊、醇素による旨み戊分の分解）”の化学変化に
よる品質の低下を防止できる。また食品は凍結されない
ので、凍結による細胞紹織の破壊を防止できる。(Function) Since the dehydration process is carried out at freezing temperatures, 1) self-digestion, protein 1'
It is possible to prevent the deterioration of quality due to chemical changes (1) (decomposition of umami flavor by soybean).Furthermore, since the food is not frozen, destruction of the cell structure due to freezing can be prevented.
（実施例）
以下、図面を参照して本発明の丈施例について説明する
。(Example) Hereinafter, length examples of the present invention will be described with reference to the drawings.
第１図および第２図は本発明による食品の脱水方法の一
実施例を示す図である。FIGS. 1 and 2 are diagrams showing an embodiment of the food dehydration method according to the present invention.
第１図において、まず例えば魚等の食，見１２を準備し
、この食品］２を半透膜］４て包装する。In FIG. 1, first, a food such as fish is prepared 12, and the food is packaged using a semi-permeable membrane 4.
続いて、このように包装された食品］２を、ｐめ密閉容
器１０内に充てんされた吸水性物質１． ６１に配置す
る。Subsequently, the food packaged in this way] 2 is placed in a water-absorbing material 1 filled in a sealed container 10. Placed at 61.
本実施例において、半透膜］４としては、通水性のある
材料であれば特に限定されず、七ロ／Ｓン、ビニロンフ
ィルム、微細孔を有するフイルム、不織布等を使用する
ことができるか、特に七ロ／＼ン、ビニロンフィルムか
望ましい。In this example, the semipermeable membrane 4 is not particularly limited as long as it is a water-permeable material, and may be made of a material such as silica film, vinylon film, film with micropores, nonwoven fabric, etc. In particular, vinylon film is preferable.
また吸水性物質１６としては、デンプン・アクリル酸塩
のグラフト重合体、カルボキシメチルセルロース架橋体
、ビニルアルコール・アクリル酸塩共重合体、ポリアク
リルニトリル加水分解物、架橋ポリアクリル酸塩、変性
ポリビニルアルコール、アクリル酸塩重合体、アクリル
酸塩・アクリルアミド共重合体、イソブチレン・無水マ
レイン酸共重合体、アルギン酸塩、デンプン、マンナン
、寒天、トラカントガム、アラビアゴム、デキストリン
、ニカワ、ゼラチン、コラーゲン、カゼイン、砂、天然
ゼオライｌ・、珪藻土、灰、シリカケル、無機塩類等が
使用できるが、吸水性を有する物質であれば特に限定さ
れない。また、吸水性物質１６として食塩、砂糖、味噌
等の高浸透圧食品を用いることもできる。In addition, the water-absorbing substance 16 includes starch/acrylate graft polymer, carboxymethyl cellulose crosslinked product, vinyl alcohol/acrylate copolymer, polyacrylonitrile hydrolyzate, crosslinked polyacrylate, modified polyvinyl alcohol, Acrylate polymer, acrylate/acrylamide copolymer, isobutylene/maleic anhydride copolymer, alginate, starch, mannan, agar, gum tracanth, gum arabic, dextrin, glue, gelatin, collagen, casein, sand, Natural zeolite, diatomaceous earth, ash, silica gel, inorganic salts, etc. can be used, but there are no particular limitations as long as the material has water absorption properties. Furthermore, high osmotic pressure foods such as salt, sugar, and miso can also be used as the water-absorbing substance 16.
続いて、密閉容器］０を氷温下で減圧状態に１２、例え
ば１時間保持して食品］２の脱水を行なう。Subsequently, the airtight container [0] is held in a reduced pressure state at ice temperature 12, for example, for 1 hour to dehydrate the food [2].
減圧状態の程度としては、例えば］． Ｏ Ｏ ｍｎｌ
ｌＩｇ程度が考えられる。Examples of the degree of reduced pressure include]. O O mnl
Possibly about lIg.
ここで、氷温とは０°Ｃから食品の氷結点までの温度帯
をいう。第２図に示すように、食品を徐々に冷凍してい
くと、食品は破線に示すような混度変化をおこす。Here, freezing temperature refers to the temperature range from 0°C to the freezing point of food. As shown in Figure 2, when food is gradually frozen, the mixture of the food changes as shown by the broken line.
すなわち、食品を冷凍すると、破線に示すように、まず
急速に温度低下が生じ、次に胤度かわずかに上昇し氷結
点で温度が維持され、その後再び温度が低下する。That is, when food is frozen, as shown by the broken line, the temperature first decreases rapidly, then the tenderness increases slightly, the temperature is maintained at the freezing point, and then the temperature decreases again.
本実施例においては、上述のようにＯ℃と氷結点の間の
氷温状態を約１時間保トエする（第２図実線）。In this example, as described above, the freezing temperature state between 0°C and the freezing point is maintained for about 1 hour (solid line in Figure 2).
このように、半透膜１４て包装された食品］２を吸水性
物質１６中に所定時間保持することにより、食品］２中
の水分が半透膜］４を通過して吸水性物質１６内に吸水
され、このようにして食品１２の脱水が行なわれる。In this way, by holding the food [2] packaged with the semipermeable membrane [14] in the water-absorbing material 16 for a predetermined period of time, the moisture in the food [2] passes through the semi-permeable membrane [4] and enters the water-absorbing material 16. In this way, the food 12 is dehydrated.
本実施例によれば次のような効果か発揮される。According to this embodiment, the following effects are achieved.
■氷温下で処理を行うため、食品１２を０℃以下に維持
することができ、自己消化、蛋白の変成、酵素による旨
み戊分の分解等の化学的変化による品質の低下が防止で
きる。また食品］２を氷桔点以上に維持することができ
るので、食品は凍結されず、凍結による細胞組織の破壊
を防１ヒすることができる。(2) Since the processing is carried out at freezing temperatures, the food 12 can be maintained at 0° C. or below, and deterioration in quality due to chemical changes such as autolysis, protein denaturation, and decomposition of flavor components by enzymes can be prevented. Furthermore, since the food [2] can be maintained above the freezing point, the food is not frozen, and destruction of cell tissue due to freezing can be prevented.
■食品１２を半透膜１４て包装しているため、食品１２
中の旨み成分は食品１２中に残留するので、食品本来の
味を損なうことなく効果的に水のみを食品から除去でき
る。■Since the food 12 is packaged with a semipermeable membrane 14, the food 12
Since the flavor components inside remain in the food 12, only water can be effectively removed from the food without impairing the original taste of the food.
■減圧下で処理するため、処理時間が短い。すなわち、
脱水速度は半透膜１４を境として、内側（食品１２側）
と外側（吸水物質１６側）の浸透圧の差に依存するが、
減圧下で処理することにより、食品１２側から吸水物質
１６側への水分の移行速度が速くなるため、短時間で処
理が可能となる。■Processing time is short because it is processed under reduced pressure. That is,
The dehydration rate is determined from the inside (food 12 side) with the semipermeable membrane 14 as the boundary.
It depends on the difference in osmotic pressure between and the outside (water absorbing material 16 side),
By processing under reduced pressure, the speed of moisture transfer from the food 12 side to the water-absorbing substance 16 side becomes faster, so that the processing can be carried out in a short time.
なお、上記実施例において、密閉容器１０内の圧力を１
０ ０ ＋＋＋＋ｎＨｇとした例を示したが、処理江
力は、品質、処理時間およびコスト等を考慮して任意に
定めることができ、大気圧以下であれば特に限定されな
い。In addition, in the above embodiment, the pressure inside the closed container 10 is set to 1
Although an example of 0 0 ++++nHg has been shown, the processing power can be arbitrarily determined in consideration of quality, processing time, cost, etc., and is not particularly limited as long as it is below atmospheric pressure.
次に本発明の具体例について説明する。Next, specific examples of the present invention will be explained.
（具体例）
食品として生鮭の切身１．５０ｇ（初期含水率：７５％
）を用い、これをセロハン（３００ｍｍＸ３００ｍｍ）
で包装した。次にこの生鮭を吸水性物質として用いた高
吸水性樹脂（製鉄化学社製アクアキープＩＯＳＨＰ）で
覆って、密閉容器である真空デシケー夕中に入れた。続
いて、真空デシケータ内を、真空ポンプを用いて約１
０ ０ ｍｍｌｌｇの減圧状態にし、この真空デシケー
タを−１℃の氷温冷蔵庫中に入れて１時間保持し、生鮭
の脱水を行なった。(Specific example) 1.50g of raw salmon fillet as food (initial moisture content: 75%)
) and place it on cellophane (300mm x 300mm)
It was packaged in Next, this raw salmon was covered with a super absorbent resin (AQUA KEEP IOSHP manufactured by Steel Chemical Co., Ltd.) used as a water-absorbing substance, and placed in a vacuum desiccator, which is a closed container. Next, the inside of the vacuum desiccator is heated for about 1 hour using a vacuum pump.
The pressure was reduced to 0.00 mmllg, and the vacuum desiccator was placed in an ice-cold refrigerator at -1°C and maintained for 1 hour to dehydrate the raw salmon.
次に比較例として次のものを準備した。Next, the following was prepared as a comparative example.
（比較例１）
生鮭の切身１５０ｇ （初期含水率＋７５．０％）に１
０ｇの食塩を均一にまぶした。次に２４ ０４７間放置
した後、２０℃の冷風環境下で２４時間乾燥させ、鮭の
脱水を行った。(Comparative Example 1) 150g of raw salmon fillet (initial moisture content +75.0%)
Sprinkle 0g of salt evenly. Next, the salmon was left to stand for 24,047 hours, and then dried for 24 hours in a cold air environment at 20°C to dehydrate the salmon.
（比較例２）
生鮭の切身１５０ｇ （初期含水率：７５．０％）をセ
ロハン（３ ０ ０ｍｍＸ ３ ０ ０ｍｍ）で包装し
、この回りを高吸水性樹脂（製鉄化学社製アクアキプＩ
ＯＳＨＰ）で覆い、室温にて１２時間放置し、鮭の脱水
を行った。(Comparative Example 2) 150 g of raw salmon fillet (initial moisture content: 75.0%) was wrapped in cellophane (300 mm x 300 mm), and the surrounding area was wrapped in super absorbent resin (Aquakip I manufactured by Tetsuko Kagaku Co., Ltd.).
OSHP) and left at room temperature for 12 hours to dehydrate the salmon.
（比較実験）
具体例および比較例の含水率および食品濃度を測定し、
表−１に示した。(Comparative experiment) Measure the moisture content and food concentration of specific examples and comparative examples,
It is shown in Table-1.
食塩濃度はサンプルを等量の水と混合し、ホモジナイザ
ーで粉砕処理したものを濾過し、Ｂｒｉｘメーターで測
定したものであり、Ｂｒｉｘ％で示した。Ｂｒｉｘ％欄
に記載の数値はＢｒ ｉｘメーターの数値を２倍したも
のである。The salt concentration was determined by mixing the sample with an equal amount of water, pulverizing it with a homogenizer, filtering it, and measuring it with a Brix meter, and expressed as Brix%. The value listed in the Brix% column is twice the value of the Brix meter.
表
１
表−１から明らかなように、本発明の方注によれば、短
時間でしかも食品本来の風味を損なうことなく脱水を行
うことが可能である。Table 1 As is clear from Table 1, according to the method of the present invention, it is possible to dehydrate food in a short time and without impairing the original flavor of the food.
以上説明したように、本発明によれば、食品の化学変化
による品質の低下を防止することかでき、また凍結によ
る細胞組織の破壊を防止することができるので、食品本
来の風味を維持しなから容易かつ簡単に食品の脱水を行
なうことができる。As explained above, according to the present invention, it is possible to prevent the quality of food from deteriorating due to chemical changes, and also to prevent the destruction of cell tissue due to freezing, so that the original flavor of the food can be maintained. Food can be dehydrated easily and easily.
第１図は本発明による食品の脱水方峡の一実施例を示す
側断面図であり、第２図は脱水処理中の食品の温度変化
を示す図である。
１０
・密閉容器、
１２・・・食品、
１４・・・十透膜、
１ ６
吸水性物質。FIG. 1 is a side cross-sectional view showing one embodiment of the food dehydration girthium according to the present invention, and FIG. 2 is a diagram showing temperature changes in the food during dehydration treatment. 10 - Airtight container, 12... Food, 14... Permeable membrane, 1 6 Water-absorbing substance.
Claims (1)
水性物質で覆い、氷温状態で維持しつつ脱水することを
特徴とする食品の脱水方法。A method for dehydrating food, which comprises packaging the food with a semi-permeable membrane, covering the packaged food with a water-absorbing substance, and dehydrating the food while maintaining it at an ice temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1194822A JPH0358741A (en) | 1989-07-27 | 1989-07-27 | Dehydration of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1194822A JPH0358741A (en) | 1989-07-27 | 1989-07-27 | Dehydration of food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0358741A true JPH0358741A (en) | 1991-03-13 |
Family
ID=16330831
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1194822A Pending JPH0358741A (en) | 1989-07-27 | 1989-07-27 | Dehydration of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0358741A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008142025A (en) * | 2006-12-11 | 2008-06-26 | Seiroku Yamashita | Water-absorbing material for half-dried fish production and method for producing half-dried fish |
| JP2015015945A (en) * | 2013-06-10 | 2015-01-29 | 株式会社小泉製作所 | Powder diatom earth, method for deodorizing food material using zeolite, and method for producing dried food utilizing the same |
| JP2015100284A (en) * | 2013-11-21 | 2015-06-04 | 独立行政法人国立高等専門学校機構 | Method for processing fish meat |
| JP2018105651A (en) * | 2016-12-22 | 2018-07-05 | 住友ゴム工業株式会社 | Method for measuring moisture content on ice surface and device for measuring moisture content on ice |
-
1989
- 1989-07-27 JP JP1194822A patent/JPH0358741A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008142025A (en) * | 2006-12-11 | 2008-06-26 | Seiroku Yamashita | Water-absorbing material for half-dried fish production and method for producing half-dried fish |
| JP2015015945A (en) * | 2013-06-10 | 2015-01-29 | 株式会社小泉製作所 | Powder diatom earth, method for deodorizing food material using zeolite, and method for producing dried food utilizing the same |
| JP2015100284A (en) * | 2013-11-21 | 2015-06-04 | 独立行政法人国立高等専門学校機構 | Method for processing fish meat |
| JP2018105651A (en) * | 2016-12-22 | 2018-07-05 | 住友ゴム工業株式会社 | Method for measuring moisture content on ice surface and device for measuring moisture content on ice |
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