JPH10262630A - Preservation treatment of dried food and apparatus used for the same method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent a dried food such as a Welsh onion from mutually touching or striking on other materials, crushing and powdering or oxidizing during preservation and deteriorating flavor or aroma, retain the freshness thereof and keep the dried food away from an influence of static electricity. SOLUTION: A dried food is coated with an aqueous solution or a dispersion of a derivative such as a pregelatinized starch or dextrin or polysaccharides in the form of a mist from nozzles 6 while mixing the dried food in a method for preservation treatment comprising placing the dried food in the form of a slice in a bag and hermetically sealing the bag. The food is then dried with heaters 11 to form a coating film on the outer periphery of each food and the food is subsequently placed in a bag and hermetically sealed therein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for preserving dry food such as finely chopped dried green onions used for instant noodles and the like.

[0002]

2. Description of the Related Art Dried green onions conventionally used for instant noodles and the like are chopped into small pieces and dried to a water content of about 15% to impart preservability. These are packaged as kayaks with other ingredients in plastic bags, sealed, and sold with instant noodles.

[0003]

However, the above-mentioned dried green onion is as light as about 1/20 of the weight of unprocessed green onion, is porous, is easily broken, and easily becomes powder. In addition, static electricity is likely to occur during filling of the bag. And, as described above, when packing in a bag as kayaks, the light green onion is difficult to enter into the bag due to the above-mentioned electrostatic force, and when packaging is sealed at high speed, the green onion is caught in the seal part, and the seal becomes incomplete. If this seal portion is cut and formed into respective bags, bacteria enter the bags from these portions and cause rot.

Then, the sealing condition of these bags is inspected,
Bad things are taken out and repackaged. It takes a lot of trouble to detect and remove the packaging defect, which greatly affects the packaging cost. In addition, when the number of defective products is large, it reaches as much as 20%. In addition, since the above detection is manually performed, it is difficult to confirm 100% of the detection, and in some cases, a defective product may be missed.

The present invention has been made in view of the above-mentioned problems, and a dry food such as green onion crushes each other or another product and crushes into a powder, or oxidizes during storage to oxidize the flavor and flavor. It is an object of the present invention to provide a method for preserving and processing dried foods that does not impair fragrance, maintains freshness, and is not affected by static electricity.

[0006]

According to the first aspect of the present invention, there is provided a method for treating a sliced dry food in a bag, wherein the dry food is mixed with a derivative of pregelatinized starch or dextrin, or the like. An aqueous solution or dispersion of a polysaccharide was applied to these foods, and then these foods were dried to form a coating on the outer periphery of each food, which was then sealed in a bag to provide a method for preserving dry foods. Here, warm air may be used for the drying, and far infrared rays are preferably used. In this case, the drying may be steam drying, and moisture and temperature may be given to further advance the pregelatinization.

According to a second aspect of the present invention, there is provided a processing method for putting a dry food in a section into a bag and sealing it, wherein at least the outer periphery of the bag is coated with an antistatic film, and the dry food is put into the bag. A method for preserving and processing dried food is to prevent the dried food from adhering to the sealed portion of the bag.

According to a third aspect of the present invention, there is provided a method for treating sliced dry food in a bag, wherein the dry food is mixed with an aqueous solution of a pregelatinized starch or a derivative of dextrin or a polysaccharide while mixing the dry food. The dispersion is applied to these foods, and then these foods are dried to form a coating on the outer periphery of each food, and a bag coated with an antistatic film on at least the outer periphery is provided in advance, and the dried food is put in the bag. And sealed, and a method for preserving dry food.

According to a fourth aspect of the present invention, there is provided a process for sealing a dried sliced food in a bag, wherein an aqueous solution of alginic acid is applied to the food while mixing the dried food. The food was dried to form a coating on the outer periphery of each food, and this was put in a bag and hermetically sealed.

According to a fifth aspect of the present invention, there is provided a method for treating a sliced dry food in a bag, wherein the aqueous solution containing chitin chitosan (acetic acid, acetic acid,
A liquid containing lactic acid or alcohol) is applied to these foods, and thereafter, these foods are dried to form a coating on the outer periphery of each food, which is then sealed in a bag.

According to a sixth aspect of the present invention, there is provided a method for treating a sliced dry food in a bag, wherein the dry food is mixed with an aqueous solution of a derivative such as pregelatinized starch or dextrin, or an aqueous solution of a polysaccharide while mixing the dry food. Mixing the chitin-chitosan solution with the dispersion, applying it to these foods, drying these foods, providing a coating on the outer periphery of each food, putting them in a bag and sealing them, a method for preserving dry foods And

According to a seventh aspect of the present invention, there is provided a process for sealing a dried sliced green onion in a bag by providing steam or moisture while mixing the dried green onion to form a partly separated oblate-like active material. The ingredients were returned to their original state, and they were dried to form an oblate-like film on the outer periphery of each green onion.

According to the invention of claim 8, a mesh-shaped belt conveyor for conveying finely chopped dried food is provided, and at one end of the conveyor, a vibrating roller for vibrating a part of the conveyor is provided. A nozzle for spraying the solution as a mist toward the conveyor location is provided, and a heater for generating drying heat is provided behind the vibration location of the conveyor, and a dried food product is provided at the other end of the conveyor belt. A storage device for preserving dried food, provided with a container for receiving the dried food.

According to a ninth aspect of the present invention, a substantially horizontal fixed shaft is made to pass through the center of a horizontal cylindrical container for storing sectioned dry food, and bearings are provided at both ends of the fixed shaft to mount the container. It is rotatably supported, and a fixed shaft in the container is provided with a nozzle for spraying a solution into the container as a mist and an air outlet for sending warm air into the container, and a drive for rotating the container about the fixed shaft. The device was provided with a device for preserving and processing dried food.

[0015]

Embodiments of the present invention will be described below with reference to the drawings. FIGS. 1 to 3 show a first embodiment of the present invention, and FIG. 1 shows a schematic configuration diagram of an apparatus used in the method of the present invention for forming a coating made of starch on dried green onions. A passage 2 extends from one end of the hollow body 1 to the other end.
, And a belt conveyor 3 is provided from one end to the other end in the passage 2. The belt conveyor 3 includes a net-shaped belt 3a, and the net-shaped belt 3a is rotated endlessly by a driving device 3b. A charging port 4 is provided in the main body 1 above one end of the belt conveyor 3, and a mist spray chamber 5 is provided above the belt conveyor 3 adjacent to the charging port 4.

The mist spray chamber 5 has a nozzle 6
And sprays the solution in a tank 7 separately provided in the main body 1 with the nozzle 6 as a mist.
The other end of the belt conveyor 3 protrudes from the main body 1 to the outside, and a leek receptacle 8 is provided below the other end. At the lower part of the belt conveyor 3, the net-shaped belt 3a is guided to enter the drain tank 9 and the washing tank 10. A large number of far-infrared heaters 11 are provided above the passage 2 at a position facing the belt conveyor 3. In addition, corresponding to the space between these heaters 11, the main body 1
A filter 12 is provided in each of the through holes provided in the ceiling portion.

Between the upper and lower net-shaped belts 3a of the belt conveyor 3, suction pipes 13 each having a large number of holes are provided at positions facing the respective filters 12, and these suction pipes 13 are provided. The suction is performed by a blower 14 provided in the main body 1. Further, between the upper and lower net-shaped belts 3a of the belt conveyor 3 facing the mist spray chamber 5, the plurality of heaters 11
Between the belt 3a at a position facing the water and the washing tank 1
A vibrating roll 15 for vibrating the belt 3a at the location is provided at the location of the net-shaped belt 3a immediately after exiting from zero. In the washing tank 10, a tap water outlet 10a is provided.
A connection pipe 16 for transferring water from the washing tank 10 to the drain tank 9 is provided between the upper part of the washing tank 10 and the drain tank 9. The drain tank 9 has a drain outlet 9a.

An aqueous solution obtained by warming starch and pregelatinizing is preliminarily placed in the tank 7 of the above apparatus. The starch concentration of this aqueous solution is about 0.1 to 6%. Then, finely chopped dried green onions are fed from the inlet 4 to the belt conveyor 3.
Put on top. Then, the dried green onion reaches the mist spray chamber 5 due to the movement of the net-shaped belt 3a, and hits the mist from the nozzle 6 at the corresponding location. The particle size of this mist is about 1
To 150 μm. At this time, the net-shaped belt 3 is vibrated by the vibrating roll 15, and the dried green onions dance on the net-shaped belt 3 and are finely mixed. As a result, the aqueous starch solution is uniformly attached to the periphery of each dried green onion. In this case, the amount of adhesion was 1% of starch and 2 g per 100 g of dry leek.
５5 ml. When the net-shaped belt 3a further moves, it passes below the many heaters 11. Here, each leek is dried, and a starch coating is formed on the outer periphery of each leek.

At this time, a large number of suction pipes 13 below the net-shaped belt 3a are sucked from the respective holes by operating the blower 14 so that external air is passed through the respective filters 12 above the respective suction pipes 13. By suction, the dried green onion is attracted onto the belt 3a so that the dried green onion does not fall off the belt 3a. In this way, a coating of pregelatinized starch is formed on the outer periphery of each dried green onion, and each dried green onion falls from the other end of the belt conveyor 3 and enters the receiver 8. On the other hand, the net-shaped belt 3a enters the drain tank 9 and the washing tank 10 and is washed. Immediately after that, the net-shaped belt 3a is vibrated by the vibrating roller 15 to drain the water. Thus, the net-shaped belt 3a rotates and reaches the input port 4 again. The steam washing tank 1
0 can be filled with water from the tap water outlet 10a at any time.
to go into. In the drain tank 9, a drain outlet 9a is provided.
Discharged from

FIG. 2 shows a device in which dried green onion having a coating made of pregelatinized starch on the outer periphery is put in a bag and sealed. As shown in FIG. 2, a fixed amount of dried green onions placed in the receiver 8 is put into a large number of small containers 18a provided on the belt conveyor 18. Further, the plastic sheet 19 wound in a roll shape is fed out, an antistatic agent 20 is applied to one side of the plastic sheet 19 by an appropriate method, and an antistatic layer is provided on one side of the plastic sheet 19. Thereby, the plastic sheet 1
9 has a surface resistance of about 3.0 × 10 ^{9 to} 9.0 × 10
¹² Ω. Thereafter, the blast sheet 19 is guided near the belt conveyor 18. In the vicinity of the belt conveyor 18, the plastic sheet 19 is folded in two with the side on which the antistatic agent is applied facing outward, and these outer edges are heat-sealed together to form an outer-end-fused portion. At the same time, the connecting sheet 19b is formed by heat-sealing the folded sheet from one end to the other end thereof at right angles to the longitudinal direction of the sheet 19 to form a bag-like part 19c having an open top. All this is done mechanically.

The lower end of the hopper 21 enters the opening of the bag-like portion 19a, where the small container 18a rotates, the small container 18a is turned over, and the dried green onion enters the hopper 21 and is guided by this. The bag-shaped part 1
Enter 9c. Thereafter, the upper opening of the bag-shaped portion 19c is heat-sealed to form the connection-fused portion 19b. In this manner, the plastic sheet 19 is dried and leek is inserted into each successive bag-like portion 19c, the opening is closed and sealed, and the sealed bag-like portion 19c is continuously connected via the connecting fusion portion 19b. Molded. Finally, as shown in FIG. 3, each of the connecting and fusion-bonded portions 19b is cut to form an independent bag-like portion 19c.

FIGS. 4 and 5 show an apparatus for forming a coating made of a solution such as starch on a dry green onion according to a second embodiment of the present invention. A substantially horizontal fixed shaft 32 is penetrated so as to pass through the center axis of the drum-shaped container 31. Both ends of the fixed shaft 32 are supported by bearings 33, and the drum-shaped container 31 is rotatably supported. In the drum type container 31, the fixed shaft 32 is passed through holes formed in both end surfaces, and an annular packing 34 and a bearing 35 are interposed therebetween. The fixed shaft 32 has a cylindrical shape, and a plurality of openings 36 are provided on the lower surface at intervals. A mist introduction pipe 37 is inserted into the fixed shaft 32, and a nozzle 37 a projects from the mist introduction pipe 37 toward each of the openings 36. The mist introduction pipe 37 is supplied with a solution in a tank 38 by a pump 3.
9 introduced.

One end of the fixed shaft 32 is extended to form an extended portion 32 and is connected to a blower 40. Therefore, the air sucked by the blower 40 is supplied to the fixed shaft 3
2, and is heated by the heater 41 there, passes through the fixed shaft 32, and enters the drum type container 31 from each opening 36. A motor 43 is mounted on a gear 43 provided on the outer periphery of a cylindrical body 42 provided on one end of the drum type container 31.
A chain 46 wound around a gear 45 provided on the drive shaft 44a of No. 4 is hung so that the drum type container 31 rotates. Further, a number of small holes are formed in the outer periphery of the drum type container 31.

Accordingly, the dry leek 30 is inserted into the drum type container 31 through the door 31a, and the motor 44 is driven to rotate the drum type container 31. At the same time, the solution is drawn into the mist introduction pipe 37 from the tank 38 containing the pregelatinized starch solution by the pump 39,
The mist of the solution is sprayed into the drum type container 31 from each nozzle 37a. Thereby, the mist uniformly adheres to the dried green onion 30 by the rotation of the drum type container 31. Thereafter, the blower 40 is operated, and hot air is blown from each opening 36 of the fixed shaft 32 into the drum-type container 31 so that the dried green onion 3
Dry 0. The following steps are the same as in the first embodiment.

In the above embodiment, the bag-like portion 19c
Is provided with an antistatic layer on the outer periphery, but it is not necessary to provide an antistatic layer on the outer periphery of the bag-shaped portion. Conversely, there is a case where an antistatic layer is provided on the outer periphery of the bag-shaped portion without providing a coating of pregelatinized starch on the outer periphery of the dried green onion. Also in this case, the inside of the bag-shaped portion has no charge, and when the finely chopped dried green onion is inserted into the bag-shaped portion, the dried green onion is not affected by static electricity and is smoothly inserted into the bag-shaped portion.

In place of the starch of the above embodiment,
An aqueous solution or dispersion of a derivative such as dextrin or a polysaccharide which has been converted into an alpha may be used. In this case, the concentration of dextrin or the like is also preferably about 0.1 to 6%. In addition, an aqueous solution of alginic acid, which is contained in seaweed and the like, having a concentration of about 0.1 to 3%, is applied to these leeks, and then these leeks are dried to form a coating on the outer periphery of each leeks, and this is put in a bag. In some cases, it is sealed by inserting. Further, when acetic acid or lactic acid solution containing chitin chitosan having a concentration of about 0.1 to 3% is mist-sprayed on these leeks, and further, such as pre-gelatinized starch or dextrin having a concentration of about 0.1 to 6%. A chitin chitosan solution having a concentration of about 0.1 to 3% is mixed with an aqueous solution of the derivative or polysaccharide, and the mixture is sprayed as a mist. These leeks are dried to form a coating on the outer periphery of each leeks, and this is packaged. In some cases and sealed. Further, in the above embodiment, an aqueous solution of saccharides such as starch, an aqueous solution of alginic acid, or an acetic acid or lactic acid solution containing chitin chitosan was applied to leeks as a mist, but it was not always necessary to spray as a mist, and immersion was performed. It may be applied by any appropriate method. The concentrations of the starch, dextrin, alginic acid, chitin chitosan and the like are not necessarily limited to the concentrations in the above embodiment.

Instead of the dried green onion of the above-described embodiment, the present invention can be applied to other dried foods such as other dried vegetables, cooked dried meat, and dried paste products.

[0028]

According to the first aspect of the present invention, since a coating of a derivative or a polysaccharide such as pregelatinized starch or dextrin is provided on the outer periphery of the dried food, the dried food is protected by the coating and the dried foods collide with each other. Even they are not shattered. In addition, because it is covered with derivatives or polysaccharides such as pregelatinized starch or dextrin, the coating is stable and the color of the food inside increases,
Good gloss, freshness is maintained, and it does not impair the odor and flavor. Moreover, unlike other drugs, only derivatives or polysaccharides such as starch are added, so they are safe for the body. Rather, when placed in soups such as ramen, the starch etc. gradually dissolves, and the umami and aroma of the food are revived. Of course, oxidation is prevented. In addition, the surface is smooth because it is covered with the derivative or polysaccharide in this way, and it is not affected by the electrostatic force. Easy to do. Moreover, since no powder or debris comes out, it does not adhere to the seal portion, and thus the bag containing the dried food can be sealed easily and reliably. When the concentration of saccharides excluding starch is increased, it can be formed into any shape and size. Therefore, it is easy to measure and convenient for packaging and transportation.

According to the second aspect of the present invention, since the antistatic layer is provided on the outer periphery of the bag for holding the dried food, the inside of the bag becomes free of charge, and the finely chopped dry food is inserted into the bag. In doing so, the dried food is not affected by static electricity and is smoothly inserted into the bag. Therefore, the food does not adhere to the opening of the bag during the heat fusion, and the bag can be sealed completely by the heat fusion. Therefore, the dried food can be stored while maintaining the freshness.

Further, the invention of claim 3 is a combination of the invention of claim 1 and the invention of claim 2, and has the effects of these inventions as well. It is even better, such as the tightness of the bag.

The invention of claim 4 has the same effect as that of the invention of claim 1 described above, but since the coating of alginic acid contained in seaweed is formed on the periphery of the dried food, the dried food is It is easy to gel when put in water at the time of use.

The invention of claim 5 has the same effect as that of the invention of claim 1, but has antibacterial properties as compared with saccharides, and is slightly hard, so that it is hard to break and easily maintains the shape of a dried food. it can.

The invention of claim 6 has the same effect as the invention of claim 1 above, but further contains chitin chitosan to keep the starch or dextrin derivative or polysaccharide pregelatinized and simultaneously coat Has an antibacterial effect.

According to the invention of claim 7, the oblate-like material formed on the outer periphery is easily peeled off due to the viscosity of the green onion. However, by giving water or steam to the dry green onion, the oblate-like material is dissolved again. It has the same effect as the first aspect of the present invention by being attached to the outer periphery of the green onion and forming a coating film. Since only water or steam is added, it is safe and does not impair the taste of green onion.

The invention according to claim 8 is an apparatus for forming a coating film of a solution such as a derivative or a polysaccharide on a dried food. When the dried food is placed on one end of a belt conveyor, the outer periphery of each dried food is automatically set. A mist of a solution such as a derivative or a polysaccharide is sprayed on the food, and a thin film can be formed on the outer periphery of the food, and the treatment is simple and reliable.

The invention according to claim 9 is an apparatus for forming a coating of a solution of a derivative or a polysaccharide on a dry food. When the dry food is placed in a container, the derivative or polysaccharide or the like is rotated while rotating the container. Can be sprayed, so that the mist adheres to the dried food evenly. In addition, warm air can be blown into the container as it is, and the dried food is dried quickly and reliably. Therefore, the process of forming a film on the outer periphery of the dried food is simple and reliable.

[Brief description of the drawings]

FIG. 1 is a schematic cross-sectional side view showing an apparatus for forming a coating made of a solution of pregelatinized starch or the like on dried green onions according to a first embodiment of the present invention.

FIG. 2 is a schematic configuration diagram showing an apparatus for sealing a dry leek in which a coating made of pregelatinized starch is provided on the outer periphery in a bag according to the first embodiment of the present invention.

FIG. 3 shows a method of continuously forming each bag sealed with dried green onions provided with a coating made of pregelatinized starch and tearing them into individual bags according to the first embodiment of the present invention. It is a schematic diagram.

FIG. 4 is a schematic sectional side view showing an apparatus for forming a film made of a solution such as starch on dried green onion according to a second embodiment of the present invention.

FIG. 5 is a schematic cross-sectional front view showing an apparatus for forming a film made of a solution such as starch on dried green onions according to a second embodiment of the present invention.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Main body 3 Belt conveyor 3a Net-like belt 5 Mist spray chamber 6 Nozzle 7 Tank 8 Receptor 9 Drain tank 10 Rinse tank 11 Heater 12 Filter 13 Suction pipe 15 Vibration roll 18 Belt conveyor 19 Plastic sheet 19c Bag-shaped part 20 Antistatic Agent 30 Dried green onion 31 Drum type container 32 Fixed shaft 33 Bearing 37a Mist introduction pipe

Claims (9)

[Claims] 1. A method of treating a cut piece of dry food in a bag and sealing it, applying an aqueous solution or dispersion of a pregelatinized starch or a derivative such as dextrin or a polysaccharide to the food while mixing the dry food. A method for preserving dry food, comprising drying the food, providing a coating on the outer periphery of each food, placing the coating in a bag, and sealing the food. 2. A processing method for putting a piece of dry food in a bag and sealing the bag, wherein at least the outer periphery of the bag is coated with an antistatic film, and when the dry food is put into the bag, the sealing portion of the bag is dried. A method for preserving and treating dried foods, the method comprising preventing foods from adhering. 3. A method of treating a cut piece of dry food in a bag and sealing it, wherein an aqueous solution or dispersion of pregelatinized starch or a derivative such as dextrin or a polysaccharide is applied to the food while mixing the dry food. Then, these foods are dried to form a coating on the outer periphery of each food, a bag coated with an antistatic film is provided at least on the outer periphery, and the dried food is put in the bag and sealed. , Dried food preservation treatment method. 4. A processing method for putting a piece of dry food in a bag and sealing the food, applying an aqueous solution of alginic acid to the food while mixing the dry food, and then drying the food to form an outer periphery of each food. A method for preserving dried foods, comprising providing a coating on a surface of a dried food, and sealing the dried food. 5. A processing method for putting a sliced dry food in a bag and sealing it, applying an aqueous solution containing chitin chitosan (a liquid containing acetic acid, lactic acid or alcohol) to the food while mixing the dry food. A method for preserving and processing dried foods, comprising drying the foods to form a coating on the outer periphery of each food, placing the coatings in a bag and sealing them. 6. A method for treating a sliced dry food in a bag and sealing it, wherein the chitin chitosan solution is mixed with an aqueous solution or dispersion of a pregelatinized starch or a derivative such as dextrin or a polysaccharide while mixing the dry food. A method of preserving a dried food, comprising applying the resulting product to these foods, drying the foods, providing a coating on the outer periphery of each food, placing the coatings in a bag, and sealing them. 7. A method of treating a cut piece of dry onion in a bag and sealing the dry onion by adding steam or moisture while mixing the dry onion to restore a part of the separated oblate-like active ingredient. And drying the green onion to form an oblate-like coating on the outer periphery of each green onion, and then putting the green onion in a bag and sealing the green onion. 8. A mesh-shaped belt conveyor for transporting section-shaped dried food is provided, a vibrating roller is provided at one end of the conveyor, and a part of the conveyor vibrates, and a solution is directed toward the vibrating conveyor. A nozzle for spraying as a mist is provided, a heater for drying is provided behind the vibrating portion of the conveyor toward the conveyor, and a container for receiving dried food is provided at the other end of the conveyor belt. , Dried food preservation processing equipment. 9. A substantially horizontal fixed shaft is passed through the center of a horizontal cylindrical container for storing sectioned dried food, and bearings are provided at both ends of the fixed shaft to rotatably support the container. The fixed shaft in the container is provided with a nozzle for spraying the solution into the container as a mist, an air outlet for sending hot air into the container, and a driving device for rotating the container about the fixed shaft. A dry food preservation treatment device.