JPH0473991B2 - - Google Patents

Description

Detailed Description of the Invention [Industrial Application Field] The present invention is directed to controlling the material temperature of raw food materials made from aquatic animals, raw food materials made from livestock animals, or raw food materials made from plants. Rapid production of electrically processed foods that are completely heat sterilized by raising the temperature to over 100°C within a short time using salt-containing action under reduced pressure and energizing action under pressurized conditions. The present invention relates to an electrically processed food manufacturing device that can produce electrically processed foods.

[Prior Art] First, as shown in FIG.
Alternatively, a raw food material A made of a paste material of livestock meat or a mixed material of these materials is prepared with an open upper surface and a pair of electrodes 3, 3 on the inner surfaces of the opposing walls 2, 2.
After being submerged in a dilute salt solution B'' whose salinity is lower than that of the raw food material A'', the dilute salt solution is The raw food material A'' is sterilized by heat sterilization using the Joule heat generated by applying electricity between the pair of electrodes 3 and 3 as an energizing medium, and immediately provided to the table as an energized processed food with good flavor and taste. We developed a device for producing electrified processed foods, and filed a patent application for this invention in Japanese Patent Application No. 59-252543.

[Problems to be Solved by the Invention] By the way, in the above-mentioned apparatus for producing electrically processed foods, the means for adding salt to raw food materials is usually to add salt solution and raw food to a container placed in the atmosphere. The raw food materials were then slowly immersed for a long time until the salt content was suitable for electrification.
Perhaps because the salting operation is time-consuming, the salt content distribution is not uniform, and during the subsequent electrical processing, it is not only impossible to evenly distribute a certain amount of current to the raw food materials, but also due to aging. As a means of sterilization,
When raw food materials are energized in the atmosphere using a dilute salt solution as an energizing medium, the dilute salt solution is heated to about 85 degrees Celsius due to the Joule heat generated and boils, causing continuous bubbles. The bubbles impede the current flow, reducing its role as a current-carrying medium, and the amount of current flowing decreases rapidly, making it impossible to raise the temperature of the dilute salt solution above 85°C. Since a constant amount of current cannot be passed continuously through the dilute salt solution after the liquid boils, a constant amount of current cannot be applied to the raw food material and the temperature of the material increases. However, there was a problem in that raw food materials could not be heated to 100°C or higher in a short period of time and raw food materials could not be heated to 100°C or higher in a short period of time.

[Means for Solving the Problems] The present invention has solved the above-mentioned problems, and the energized processed food manufacturing apparatus of the present invention is equipped with a pressure reducing device 102 inside which is sealed by a cover plate 103 that can be opened and closed. A pressurization and depressurization container 101 is provided, and the pressurization and depressurization container 1
Food materials A, A',
An insulating container 105 with an open top that can contain the salt-containing solution B and the dilute salt solution B' is housed, and the dilute salt solution contained in the parallel opposing inner surfaces of the insulating container 105 is accommodated.
A pair of electrodes 106, 106 capable of energizing salt-containing food material A' as a current-carrying medium for B'
A pressurizing device 11 is provided in the pressurizing and depressurizing chamber 102.
2 air supply pipe 113 and the intake pipe 1 of the pressure reducing device 110
11 are connected to each other, and the inside of the pressurizing/depressurizing chamber 102 is brought into a depressurized state and a pressurized state at any time to promote salt content in the raw food material A and to raise the boiling point of the dilute salt solution B to minimize the generation of air bubbles. In addition, the lid plate 103 is provided with a liquid supply pipe 117 for supplying the salt-containing solution B and the dilute salt solution B' into the insulating container 105. is constructed by providing drain pipes 119 for draining the salt-containing solution B and the dilute salt solution B', respectively.

[Operation] Now, the lid plate 103 is opened and the raw food material A is placed in the insulating container 105 placed in the pressurization and depressurization chamber 102. When the raw food material A is stored in the insulating container 105, the lid plate 103 closes the pressurization chamber 10.
Seal 2. Next, the salt-containing liquid B is injected into the insulating container 105 from the liquid supply pipe 117 to submerge the raw food material A, and at the same time, the decompression device 110 is operated to drain the air in the pressurization chamber 102 into the suction pipe 111. Exhaust the air to the outside via the duct to create a reduced pressure state.

Then, the raw food material A will become salty in a short time due to the above-mentioned decompression effect, and the raw salt-containing food material A will become salty.
It becomes A′. Next, the salt-containing liquid B is drained into the drain pipe 119.
At the same time, a dilute salt solution B' whose salt content is lower than that of the raw salt-containing food material A' is again injected into the insulating container 105 from the liquid supply pipe 117 to drain the raw salt-containing food material A'. At the same time as submerging A', the pressurizing device 112
is operated and compressed air is supplied from the air pipe 113 to the pressurization chamber 1.
02 to bring the pressurization chamber 102 into a pressurized state. Then, the dilute salt solution B' contained in the insulating container 105 is pressurized by the pressurizing action. Therefore, if the current is made to flow between the pair of electrodes 106 and 106 arranged in parallel under the above-mentioned pressurized state, the current will flow through the dilute salt solution B' as the current carrying medium. The salt is intensively distributed through the food material A' to gradually raise the temperature of the material. By the way, the dilute salt solution B' is also gradually heated by the generated Joule heat due to the above-mentioned energization action, and reaches a state where it boils and bubbles are generated. However, since the dilute salt solution B' is maintained under pressure, the boiling point of the dilute salt solution B' is inevitably high, and the generation of bubbles is suppressed. As a result, the current flow is not hindered by air bubbles, so a constant amount of current flows uniformly through the raw salt-containing food material A′, and the temperature of the material is maintained.
It is heated to over 100℃ and sterilized under high temperature conditions.

[Example] Examples will be described with reference to the drawings.

In FIGS. 1 and 2, A represents aquatic animals that can be eaten whole, such as fish bodies such as sardines, saury, and mackerel, or fillet-shaped fish meat of these aquatic animals, or livestock animals; The raw food material A is a raw food material made of, for example, beef, pork, chicken, other meats, or plant materials such as grains, such as soybeans, and the raw food material A does not contain any salt. A′ is a raw salt-containing food material obtained by rapidly adding 3% salt to raw food material A by decompression, and by adding 3% salt to the raw food material A, At the time of current processing, the current can be uniformly distributed through the raw salt-containing food material A', and at the same time, it is possible to improve the taste and maintain the quality of the raw salt-containing food material A'.

B is a salt-containing liquid containing 15% salt;
Further, B' is a dilute salt solution containing 0.5% to 1% salt. Reference numeral 101 denotes a pressure-reducing container, and the pressure-reducing container 101 has a bottomed cylindrical shape with an open upper surface and a pressure-reducing chamber 102 inside. The cover plate 1 is removably attached using a plurality of fastening fittings 104.
03 to seal the inside of the pressurization/depressurization chamber 102.

Reference numeral 105 is a cylindrical insulating container with an open bottom and installed in the pressurization/depressurization chamber 102, and a pair of electrodes 106, 106 are disposed on opposing inner surfaces inside the insulating container 105, respectively. There is. 107 is an insulating food container containing raw food material A or raw salt-containing food material A';
7 has a large number of current-carrying holes 108 formed in the peripheral wall and the bottom wall, and is formed into a cylindrical shape with an open top and a bottom, and is configured to be stored in the insulating container 105 so as to be freely put in and taken out. 109,10
9 is a lead wire of the electrodes 106, 106.

Reference numeral 110 is a vacuum pump-type pressure reducing device for maintaining the inside of the pressure reducing chamber 102 at a reduced pressure of 600 mmHg, and the intake side of the intake pipe 111 of the pressure reducing device 110 is connected to the pressure reducing chamber 102 . 112
is a pressurizing device consisting of an air compressor capable of maintaining the inside of the pressurizing/depressurizing chamber 102 under a pressurized state of 0.7 kg/cm ² , and the pressurizing device 11
The second air supply pipe 113 is connected to the pressurization chamber 102 and pressurized with compressed air. 114 is the cover plate 10
3, the tip side of the temperature sensing needle 114 is located in the center of the raw salt-containing food material A' housed in the insulating container 105,
To accurately detect the temperature of food materials. 115 is
The pressure reduction gauge 116 provided on the cover plate 103 is
The pressure gauge 117 provided at 3 is a liquid supply pipe provided on the cover plate 103, and the liquid supply pipe 117 allows salt-containing solution B or dilute salt solution B' to be injected into the insulating container 105 at any time. . 118 is an overflow pipe attached to one side of the upper part of the insulating container 105. 119 is a drain pipe attached to the bottom of the insulating container 105,
The salt-containing solution B or dilute salt solution B' is drained through the drain pipe 119.

120 is a drain pipe attached to one side of the bottom of the pressurized/depressurized container 101, and 121 is a viewing window provided on the lid plate 103.

According to the manufacturing apparatus of this embodiment, raw food material A consisting of 1 kg of raw sardines containing no salt is stored in an insulating container 105 with the lid plate 103 removed, and then the lid plate 103 is covered. The pressurization/decompression chamber 102 is sealed, and then a salt-containing solution B with a salt content of 15% is injected into the insulating container 105 from the liquid supply pipe 116 to submerge the raw food material A.

Therefore, the pressure reduction device 110 is operated, and the pressure reduction chamber 1
When the inside of 02 is left in a reduced pressure state of 600 mmHg for about 2 hours, raw food material A consisting of raw sardines becomes raw salt-containing food material A' with a salt content of 3%.
When the salt content reaches a predetermined level in this way, the salt-containing solution B is drained through the drain pipe 118, and replaced with a liquid in the supply pipe 117.
Add 0.5% to 1% dilute salt solution B' to an insulating container 105.
At the same time, the pressurizing device 112 is operated to pressurize the inside of the pressurizing/depressurizing chamber 102 to 0.7 kg/cm ² .

Under the above-mentioned pressurized state, if a current of 100V and 10A is passed between the pair of electrodes 106 and 106, the raw salt-containing food material A' will reach the boiling point of the dilute salt solution B'. Due to the rising temperature, the material temperature reached 105°C by 6 minutes of energization, and the material was sterilized by heat, and an energized processed food with good flavor and taste was obtained.

[Effects of the Invention] Since the present invention is configured as described above, it produces the following effects.

Since the raw food material A stored in the salt-containing solution B is salted under reduced pressure, the raw food material A is evenly salted in a short time so that the current conduction action is uniformly carried out. In addition to easily promoting salt content, raw salt-containing food material A′ can be
After submerging the raw salt-containing food material A' in a dilute salt solution B' whose salt content is lower than that of the raw salt-containing food material A', the raw salt-containing food material
Since A' was sterilized by heating under the pressure of dilute salt solution B', the current was applied to dilute salt solution B'.
B′ Raw salt-containing food material A′ is intensively distributed as an energizing medium, and the temperature of the material can be raised by the generated Joule heat. Therefore, the boiling point of the dilute salt solution B' itself is raised to prevent the generation of bubbles as much as possible, and the flow of a certain amount of current is ensured. It is possible to mass-produce electrified processed foods with good flavor and taste by raising the temperature to above ℃ and easily performing a good sterilization effect.
injection work, work to salt raw food material A under reduced pressure to obtain raw salt-containing food material A', work to replace dilute salt solution B' with salt-containing solution B,
Various tasks such as sterilizing raw salt-containing food material A′ under pressure and high temperature under high temperature, and draining dilute salt solution can be carried out easily and quickly. .

[Brief explanation of drawings]

The drawings show an embodiment of the electrically processed food manufacturing apparatus according to the present invention, in which FIG. 1 is a partially cutaway front view with main parts cut away, and FIG. 2 is the same as FIG. 1. The cross-sectional plan view taken along the - line, FIG. 3, is a vertical cross-sectional front view of the electrically processed food manufacturing apparatus that the applicant previously developed. 101...pressurization container, 102...pressure reduction chamber,
103...Lid plate, 105...Insulating container, 106
... Electrode, 110 ... Pressure reduction device, 111 ... Intake pipe, 112 ... Pressure device, 113 ... Air supply pipe, 1
17...liquid supply pipe, 119...drainage pipe.

Claims (1)

[Claims] 1 A pressurized container with a cover plate that can be opened and closed at the top and a pressurized and depressurized chamber with a sealed interior, capable of containing food materials, a salt-containing solution, and a diluted salt solution, and with a pair of parallel inner surfaces facing each other. An insulating container with an open top surface provided with electrodes is housed, and an air supply pipe of a pressurizing device and an intake pipe of a depressurizing device are respectively connected to the pressurizing and depressurizing chamber. 1. An electrically processed food manufacturing apparatus characterized in that a liquid supply pipe for supplying a salt-containing solution and a dilute salt solution is provided, and a drain pipe is provided at the bottom of an insulating container.