JPH0510060B2 - - Google Patents
Info
- Publication number
- JPH0510060B2 JPH0510060B2 JP59178978A JP17897884A JPH0510060B2 JP H0510060 B2 JPH0510060 B2 JP H0510060B2 JP 59178978 A JP59178978 A JP 59178978A JP 17897884 A JP17897884 A JP 17897884A JP H0510060 B2 JPH0510060 B2 JP H0510060B2
- Authority
- JP
- Japan
- Prior art keywords
- raw materials
- fruits
- vegetables
- oil
- animals
- 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
- 239000002994 raw material Substances 0.000 claims description 28
- 241001465754 Metazoa Species 0.000 claims description 19
- 235000013399 edible fruits Nutrition 0.000 claims description 19
- 235000013311 vegetables Nutrition 0.000 claims description 18
- 208000005156 Dehydration Diseases 0.000 claims description 14
- 230000018044 dehydration Effects 0.000 claims description 14
- 238000006297 dehydration reaction Methods 0.000 claims description 14
- 235000014102 seafood Nutrition 0.000 claims description 14
- 235000018102 proteins Nutrition 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- 235000014633 carbohydrates Nutrition 0.000 claims description 9
- 150000001720 carbohydrates Chemical class 0.000 claims description 9
- 239000003925 fat Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000013343 vitamin Nutrition 0.000 claims description 8
- 229940088594 vitamin Drugs 0.000 claims description 8
- 229930003231 vitamin Natural products 0.000 claims description 8
- 239000011782 vitamin Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 235000015097 nutrients Nutrition 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 25
- 235000019198 oils Nutrition 0.000 description 25
- 241000251468 Actinopterygii Species 0.000 description 4
- 235000019688 fish Nutrition 0.000 description 4
- 235000015170 shellfish Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 241001672694 Citrus reticulata Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000219315 Spinacia Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【発明の詳細な説明】
(イ) 産業上の利用分野
本発明は、動物・魚介類と野菜・果実類の混合
脱水処理方法に関するものである。[Detailed Description of the Invention] (a) Industrial Application Field The present invention relates to a method for mixed dehydration treatment of animals/fish and shellfish and vegetables/fruit.
(ロ) 従来の技術
従来、動物・魚介類の脱水処理方法及び野菜・
果実類の脱水処理方法は、通常、乾燥器等による
ものであるが、これらはそれぞれ処理温度、処理
時間が相違していた。(b) Conventional technology Conventionally, methods for dehydrating animals and seafood, and methods for dehydrating vegetables and
Fruits are usually dehydrated using a dryer, but these methods have different processing temperatures and processing times.
即ち、動物・魚介類の脱水処理においては長時
間高温条件下で行い、野菜・果実類の脱水処理に
おいては短時間低温条件下で行うのが常であつ
た。 That is, the dehydration treatment of animals and seafood was usually carried out under high temperature conditions for a long time, and the dehydration treatment of vegetables and fruits was usually carried out under low temperature conditions for a short time.
(ハ) 発明が解決しようとする問題点
従つて、このような処理条件の相違があるため
に、動物・魚介類及び野菜・果実類の混合脱水処
理物を製造するに際しては、各々別途に脱水処理
を行つた後混合せねばならず、処理が面倒であつ
た。(c) Problems to be solved by the invention Therefore, because of these differences in processing conditions, when producing a mixed dehydrated product of animals/fish and shellfish and vegetables/fruits, it is necessary to dehydrate each separately. The treatment was troublesome because it had to be mixed after the treatment.
即ち、動物・魚介類の処理条件で乾燥脱水処理
を行つた場合には、野菜・果実類の炭水化物・植
物性蛋白質・ビタミン等が分解し、これらの栄養
素を残存せしめることができないと共に、野菜・
果実類の処理条件で乾燥脱水処理を行つた場合に
は、動物・魚介類の脱水処理を完全に行うために
長時間を要し、結局野菜・果実の炭水化物等栄養
素が分解し、いずれにしても、原料の栄養素を残
存することができないからである。 In other words, when drying and dehydration treatment is carried out under the conditions used for processing animals and seafood, carbohydrates, vegetable proteins, vitamins, etc. in vegetables and fruits are decomposed, and these nutrients cannot remain.
When drying and dehydrating under the conditions used for fruits, it takes a long time to completely dehydrate animals and seafood, and eventually nutrients such as carbohydrates in vegetables and fruits break down, resulting in dehydration. This is because the nutrients in the raw materials cannot remain.
(ニ) 問題点を解決するための手段
本発明では、原料たる動物・魚介類及び野菜・
果実類を60℃〜120℃の一定温度に予め加熱した
油中に投入して浸漬し、浸漬後の初期30分程度
は、10〜20mmHgの減圧を行い、次いで60分程度
は740〜750mmHgの減圧を行つて加熱油を熱媒体
として脱水処理を行うことによつて、原料中の炭
水化物、蛋白質、脂肪、無機塩類、ビタミン等各
種栄養素を流出、破壊することなく原料を脱水処
理し、かかる脱水処理物を加熱油中より取り出し
て脱油することを特徴とする動物・魚介類と野
菜・果実類の混合脱水処理方法を提供せんとする
ものである。(d) Means for solving the problems In the present invention, raw materials such as animals, seafood, vegetables,
Fruits are placed in oil preheated to a constant temperature of 60℃ to 120℃ and immersed, and the pressure is reduced to 10 to 20 mmHg for the first 30 minutes after immersion, and the pressure is reduced to 740 to 750 mmHg for the next 60 minutes. By performing dehydration treatment under reduced pressure and using heated oil as a heat medium, the raw materials can be dehydrated without leaking or destroying various nutrients such as carbohydrates, proteins, fats, inorganic salts, and vitamins in the raw materials. It is an object of the present invention to provide a mixed dehydration treatment method for animals/fish and shellfish and vegetables/fruits, which is characterized in that the treated product is removed from heated oil and deoiled.
(ホ) 作用
本発明では、加熱油中で、２段階の減圧を行う
ことによつて、最初の小さい減圧段階において、
原料の動物・魚介類と野菜・果実類に含まれる水
溶性蛋白質等の呈味成分の流出、分解を防止し、
次の大きい減圧段階においては、原料中の水分を
蒸散させつつ、同水分と加熱油との置換を行い、
原料の組織の内外から加熱油を熱媒体として加熱
し、短時間の脱水処理を可能とするものである。(E) Effect In the present invention, by performing two stages of pressure reduction in heated oil, in the first small pressure reduction stage,
Prevents the leakage and decomposition of flavor components such as water-soluble proteins contained in raw materials such as animals, seafood, vegetables, and fruits.
In the next large pressure reduction step, the water in the raw materials is evaporated and replaced with heated oil.
It heats the raw material from inside and outside its structure using heating oil as a heat medium, making it possible to perform dehydration treatment in a short time.
さらに、脱水処理に続いて行われる脱油処理に
おいては、スクリユープレスまたは遠心分離によ
る物理的脱油と、ノルマルヘキサン散布による化
学的脱油とを行うことによつて、脱水処理物から
油分を完全に取り除くものである。これにより、
組織中に残留した油による腐敗等を防ぎ、長期保
存を可能にする。以上のようにして、加熱油を熱
媒体として減圧条件下で脱水処理を行うので、動
物・魚介類及び、野菜・果実類という処理条件の
相違する原料であつても低温短時間にて完全な脱
水を同時に行うことができ、したがつて、原料中
の炭水化物、蛋白質、脂肪、無機塩類等を流出、
破壊することなく両原料を混合状態で処理するこ
とができる。 Furthermore, in the oil removal treatment that follows the dehydration treatment, oil is removed from the dehydrated product by physical deoiling using a screw press or centrifugation and chemical deoiling using n-hexane spraying. It is completely removed. This results in
It prevents rotting due to oil remaining in the tissue and enables long-term storage. As described above, dehydration treatment is performed under reduced pressure conditions using heated oil as a heat medium, so even raw materials with different processing conditions, such as animals and seafood, and vegetables and fruits, can be completely dehydrated at low temperatures and in a short time. Dehydration can be performed at the same time, and therefore carbohydrates, proteins, fats, inorganic salts, etc. in the raw materials can be washed out.
Both raw materials can be processed in a mixed state without destruction.
(ヘ) 効果
従つて、相違する動物・魚介類及び野菜・果実
類を混合状態で同時に脱水処理でき、原料中の炭
水化物、蛋白質、脂肪、無機塩類等を流出、破壊
することがないので、簡単な操作で低コスト、高
栄養価の食品・飼料等の製造が行えるという効果
を奏する。(F) Effects Therefore, different animals, seafood, vegetables, and fruits can be dehydrated at the same time in a mixed state, and carbohydrates, proteins, fats, inorganic salts, etc. in the raw materials are not leaked out or destroyed, so it is easy to dehydrate. This has the effect of producing low-cost, high-nutrition food, feed, etc. with simple operations.
(ト) 実施例
本発明の実施例を詳説すれば、次の通りであ
る。すなわち、4.5m3のクツカー中に動物油、植
物油、鉱物油、動植物油脂等の単一油又は混合油
を投入し、同油を60〜120℃の一定温度に加熱し
て加熱油としておく。(g) Examples Examples of the present invention will be described in detail as follows. That is, a single oil or a mixture of animal oil, vegetable oil, mineral oil, animal and vegetable oil, etc., is put into a 4.5 m 3 cup, and the oil is heated to a constant temperature of 60 to 120° C. to be heated oil.
次に加熱油中に、250Kgづつ原料たる動物・魚
介類及び野菜・果実類を投入して浸漬し、クツカ
ーを閉蓋する。 Next, 250 kg of raw materials such as animals, seafood, vegetables, and fruits are placed in the heated oil and immersed, and the lid of the cooker is closed.
次に加熱油を60〜120℃の一定温度に保持しな
がらクツカー内を攪拌し、更にクツカー内にを減
圧状態とする。 Next, the heated oil is kept at a constant temperature of 60 to 120° C. while stirring inside the cup, and the pressure inside the cup is reduced.
かかる減圧処理は、原料の加熱油への浸漬後の
初期30分程度は蛋白質が熱凝固し易い小さい減圧
条件下、即ち、10〜20mmHgの減圧を行い、次い
で大きい減圧条件下、即ち、740〜750mmHgの減
圧の略真空条件下で約60分程にて処理を行い、含
水率３〜６％前後まで脱水する。 In this vacuum treatment, for the first 30 minutes or so after immersing the raw material in heated oil, the protein is easily thermally coagulated under small vacuum conditions, i.e., 10 to 20 mmHg, and then under large vacuum conditions, i.e., 740 to 20 mmHg. The treatment is carried out under a substantially vacuum condition of 750 mmHg for about 60 minutes, and the water content is dehydrated to about 3 to 6%.
すなわち、減圧初期において、油温と、10〜20
mmHgの小さい減圧条件とによつてまず動物・魚
介類の水溶性蛋白質及びゼラチン質を凝固安定化
せしめ、これらの呈味成分の流出、分離を防止
し、これらの呈味成分流出に伴う脂肪、ビタミン
類の流出をも防止しうるよう構成している。ま
た、かかる条件下においては、野菜・果実類の水
溶性蛋白質も凝固安定化されて流出、分解が防止
され、これら流出に伴う炭水化物、無機塩類、ビ
タミン類の流出をも防止しうるものである。 In other words, at the beginning of decompression, the oil temperature and
Under reduced pressure conditions with a low mmHg, water-soluble proteins and gelatin of animals and seafood are first coagulated and stabilized, preventing the outflow and separation of these taste components, and removing the fat and fat associated with the outflow of these taste components. It is designed to prevent the leakage of vitamins. In addition, under such conditions, the water-soluble proteins of vegetables and fruits are also coagulated and stabilized, preventing them from flowing out and decomposing, and also preventing the carbohydrates, inorganic salts, and vitamins that accompany these leaks from flowing out. .
また油温と処理中途からの740〜750mmHgの大
きい減圧条件とによつて、原料に含まれる水分を
蒸散せしめつつ、原料組織中で同水分と加熱油と
の置換を行い、加熱油を原料組織中に深く浸透せ
しめて、組織内外から原料を加熱油を熱媒体にて
加熱し、短時間での脱水処理を可能としている。
したがつて、動物・魚介類中の水溶性蛋白質、ゼ
ラチン質、脂肪、ビタミンの流出・変質を防止で
きると共に、組織中の悪臭成分たる塩基性チツ素
を油温により変性して消失せしめられるものであ
る。また野菜・果実類の水溶性蛋白質、無機塩
類、ビタミン類の変質・流出を防止できるもので
ある。 In addition, depending on the oil temperature and the large reduced pressure condition of 740 to 750 mmHg from midway through processing, the water contained in the raw material is evaporated, and the water is replaced with the heated oil in the raw material structure, and the heated oil is transferred to the raw material structure. It penetrates deep into the tissue and heats the raw material from inside and outside the tissue using a heating medium, making it possible to dehydrate the material in a short time.
Therefore, it can prevent the leakage and deterioration of water-soluble proteins, gelatin, fats, and vitamins in animals and seafood, and it can also denature and eliminate basic nitrogen, a malodorous component in tissues, by the temperature of the oil. It is. It can also prevent the deterioration and leakage of water-soluble proteins, inorganic salts, and vitamins in vegetables and fruits.
次に、以上のように脱水処理された原料を加熱
油中より取出し、スクリユープレスによる圧搾、
遠心分離機等によつて脱油し、この脱油したもの
を更に、メツシユコンベア上でノーマルヘキサン
の散布による抽出を介して完全な脱水を行うもの
である。 Next, the raw material that has been dehydrated as described above is taken out of the heated oil, compressed using a screw press,
The oil is removed using a centrifuge or the like, and the oil removed is then completely dehydrated through extraction by sprinkling normal hexane on a mesh conveyor.
次脱油された原料を粉砕する。 Next, the deoiled raw material is crushed.
尚、原料たる動物・魚介類としては、牛肉・豚
肉・羊肉・いわし・かきその他のものであつてよ
く、また原料たる野菜・果実類はほうれん草・み
かんその他のものであつてよい。 The raw materials such as animals and seafood may be beef, pork, mutton, sardines, oysters, etc., and the raw materials such as vegetables and fruits may be spinach, mandarin oranges, and others.
本発明の実施例は上記のように構成されている
ものであり、加熱油を熱媒体として減圧条件下で
脱水処理を行うので、動物・魚介類及び野菜・果
実類という処理条件の相違する原料であつても、
低温短時間にて完全な脱水を同時に行うことがで
き、したがつて原料中の炭水化物、蛋白質、脂
肪、無機塩類等を流出・破壊することなく両原料
を混合状態で処理することが可能となる。 The embodiment of the present invention is configured as described above, and since dehydration treatment is performed under reduced pressure conditions using heated oil as a heat medium, raw materials having different processing conditions such as animals/fish and shellfish and vegetables/fruits can be used. Even if it is,
Complete dehydration can be performed simultaneously at low temperatures and in a short time, making it possible to process both raw materials in a mixed state without leaking or destroying carbohydrates, proteins, fats, inorganic salts, etc. in the raw materials. .
よつて、両原料を相互に相違する条件下で別途
に脱水処理する必要がないので操作が容易となり
低コストの製品が製造できる。 Therefore, there is no need to separately dehydrate the two raw materials under mutually different conditions, which facilitates the operation and allows production of low-cost products.
また、このように処理された製品は、炭水化
物、蛋白質、脂肪、無機塩類、ビタミン等各種栄
養素を流出・破壊することなく脱水されているの
で高栄養価であり、食品・飼料としての用途があ
る。 In addition, products processed in this way are dehydrated without leaking or destroying various nutrients such as carbohydrates, proteins, fats, inorganic salts, and vitamins, so they have high nutritional value and can be used as food and feed. .
Claims (1)
℃〜120℃の一定温度に予め加熱した油中に投入
して浸漬し、浸漬後の初期30分程度は、10〜20mm
Hgの減圧を行い、次いで60分程度は740〜750mm
Hgの減圧を行つて加熱油を熱媒体として脱水処
理を行うことによつて、原料中の炭水化物、蛋白
質、脂肪、無機塩類、ビタミン等各種栄養素を流
出、破壊することなく原料を脱水処理し、かかる
脱水処理物を加熱油中より取り出して脱油するこ
とを特徴とする動物・魚介類と野菜・果実類の混
合脱水処理方法。1 60% of raw materials such as animals, seafood, vegetables, and fruits
10 to 20 mm for the initial 30 minutes after immersion.
Depressurize Hg, then 740 to 750 mm for about 60 minutes.
By depressurizing Hg and dehydrating using heated oil as a heat medium, the raw materials can be dehydrated without leaking or destroying various nutrients such as carbohydrates, proteins, fats, inorganic salts, and vitamins in the raw materials. A mixed dehydration treatment method for animals/seafood and vegetables/fruits, which is characterized in that the dehydrated product is extracted from heated oil and deoiled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59178978A JPS6156049A (en) | 1984-08-27 | 1984-08-27 | Dehydration of mixture of animal meat or fish and vegetable or fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59178978A JPS6156049A (en) | 1984-08-27 | 1984-08-27 | Dehydration of mixture of animal meat or fish and vegetable or fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6156049A JPS6156049A (en) | 1986-03-20 |
| JPH0510060B2 true JPH0510060B2 (en) | 1993-02-08 |
Family
ID=16057974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59178978A Granted JPS6156049A (en) | 1984-08-27 | 1984-08-27 | Dehydration of mixture of animal meat or fish and vegetable or fruit |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6156049A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1231934B (en) * | 1989-09-04 | 1992-01-15 | Biozeta Srl | COMPOSITIONS BASED ON VEGETABLE OR ANIMAL FABRICS AND PROCEDURE FOR THEIR PREPARATION. |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54122756A (en) * | 1978-03-13 | 1979-09-22 | Kitsukoo Shiyokuhin Kougiyou K | Apparatus for producing fried product of fruit or vegetable |
| JPS58134953A (en) * | 1982-02-06 | 1983-08-11 | Akiji Kotani | Method for flying plant porously without changing color |
-
1984
- 1984-08-27 JP JP59178978A patent/JPS6156049A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54122756A (en) * | 1978-03-13 | 1979-09-22 | Kitsukoo Shiyokuhin Kougiyou K | Apparatus for producing fried product of fruit or vegetable |
| JPS58134953A (en) * | 1982-02-06 | 1983-08-11 | Akiji Kotani | Method for flying plant porously without changing color |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6156049A (en) | 1986-03-20 |
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