JPS5841817B2 - How to deodorize lime as a food additive - Google Patents
How to deodorize lime as a food additiveInfo
- Publication number
- JPS5841817B2 JPS5841817B2 JP56011571A JP1157181A JPS5841817B2 JP S5841817 B2 JPS5841817 B2 JP S5841817B2 JP 56011571 A JP56011571 A JP 56011571A JP 1157181 A JP1157181 A JP 1157181A JP S5841817 B2 JPS5841817 B2 JP S5841817B2
- Authority
- JP
- Japan
- Prior art keywords
- lime
- pressure
- gradually
- atmospheric pressure
- gas
- 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
Links
Description
【発明の詳細な説明】
本発明は食品添加物としての石灰の脱臭方法に関するも
のである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for deodorizing lime as a food additive.
従来、石灰は食品添加物として幅広く使用されているが
、この石炭は特有の臭気が強く、このために製造食品の
本来の風味が減殺され、食味を落とす原因とされていた
。In the past, lime has been widely used as a food additive, but this coal has a strong characteristic odor, which has been thought to reduce the original flavor of manufactured foods and cause them to deteriorate in taste.
−例として、例えばこんにゃくの製造にあたっても石灰
が添加されるが、取り分は刺身こんにゃくの製造にあた
っては、のり粉末或いはカレー粉末が添加されて独特の
風味を出すが、この場合にも石灰の特有の臭気によって
これらののり或いはカレーの風味は減殺され、多量に使
用しなげれば独特の風味を出すことができなかった。-For example, lime is also added in the production of konnyaku, but in the production of sashimi konjac, seaweed powder or curry powder is added to give a unique flavor, but in this case too, the unique flavor of lime is added. The flavor of these seaweeds or curries is diminished by the odor, and unless they are used in large quantities, the unique flavor cannot be produced.
本発明は斯かる点に鑑み、食品の風味を減殺し食味を落
とす原因とされていた食品添加物としての石炭からその
特有の臭気を抜き去ることを目的とするものである。In view of the above, the present invention aims to remove the characteristic odor from coal as a food additive, which has been considered to be the cause of reducing the flavor and taste of foods.
以下、図示した実施例に即して本発明について更に詳述
する。Hereinafter, the present invention will be explained in more detail with reference to the illustrated embodiments.
先ず処理すべき石灰を密閉装置内に収容し、常圧の状態
下で約３０分間加温（約摂氏６０度）する。First, the lime to be treated is placed in a closed device and heated (about 60 degrees Celsius) for about 30 minutes under normal pressure.
次いで徐々に気圧を下げて（約２０分間）真空（約−７
４０關Ｈｇ ）とし、約３０分間継続する。Then, gradually lower the pressure (about 20 minutes) and create a vacuum (about -7
40 degrees Hg) for approximately 30 minutes.
約３０分経過後、徐々に気圧を戻しく約２０分間）常圧
の状態になったとき更に窒素ガス、炭酸ガス等のガスを
加えながら徐々に気圧を上げる。After about 30 minutes, gradually return the pressure to normal pressure (about 20 minutes) When the pressure reaches normal pressure, gradually increase the pressure while adding gas such as nitrogen gas or carbon dioxide gas.
約２０分間で気圧を１ ｋｇ／ｃｒＡに上げた後、その
状態で約１５時間放置しておく。After raising the atmospheric pressure to 1 kg/crA for about 20 minutes, leave it in that state for about 15 hours.
その後前記ガスを抜きながら徐々に気圧を下げて約２０
分間で常圧状態に戻し、第一工程を終了する。After that, while removing the gas, gradually lower the pressure to about 20
Return to normal pressure within minutes to complete the first step.
この状態から再び気圧を下げて約２０分間で真空（約−
７４０ｍｍＨｇ ）にし、この真空状態を約３０分間継
続した後再び徐々に気圧を無気圧状態に戻す。From this state, the pressure is lowered again and the vacuum (approximately -
740 mmHg), and after continuing this vacuum state for about 30 minutes, the atmospheric pressure was gradually returned to a no-pressure state.
これを継続して数度繰り返し第二工程を終了する。This is continued and repeated several times to complete the second step.
尚、第二工程は真空状態を数度繰り返すが、回数が多い
程脱臭効果は上がる。In the second step, the vacuum state is repeated several times, and the greater the number of times, the better the deodorizing effect will be.
しかしコスト的な面からは全工程が２０時間〜２４時間
以内で行なわれることが望ましい。However, from a cost standpoint, it is desirable that the entire process be completed within 20 to 24 hours.
従ってこのことから第二工程は真空状態を２〜３度繰り
返すことにより行なわれる。Therefore, for this reason, the second step is carried out by repeating the vacuum state two to three times.
尚、上記各工程に要する時間は処理する石灰の量等によ
って適宜変更可能である。Note that the time required for each of the above steps can be changed as appropriate depending on the amount of lime to be treated, etc.
斯くすることにより石灰からその特有の臭気を抜くこと
ができ、従って製造食品の風味を損わず、例えば刺身こ
んにゃくにあっては同時に添加されるのり或いはカレー
粉末の風味を減殺せず、少量であっても充分その風味を
出すことができる。By doing this, it is possible to remove the characteristic odor from the lime, and therefore it does not impair the flavor of manufactured foods.For example, in the case of sashimi konnyaku, it does not reduce the flavor of the seaweed or curry powder that is added at the same time, and it can be used in small amounts. Even if there is, you can still bring out the flavor.
下記の表は上記実施例によって脱臭した石灰を水に解か
して成人（男２５、女２５）に′嗅がせて実験したデー
タである。The table below shows the data obtained from an experiment in which the deodorized lime according to the above example was dissolved in water and made to smell on adults (25 males and 25 females).
（第二工程は真空状態を３度にした場合であり、また石
灰を水に解かした理由は臭気の違いがよりはつきりする
ためである。(The second step is when the vacuum condition is 3 degrees Celsius, and the reason why lime is dissolved in water is that the difference in odor is more noticeable.
上記の如く本発明によれば、食品添加物としての石灰か
らその特有の臭気を抜くことができ、従ってそれが添加
される食品の本来の風味を損うことがなく、商品価値を
高めることができる。As described above, according to the present invention, it is possible to remove the characteristic odor from lime as a food additive, thereby not impairing the original flavor of the food to which it is added, and increasing the commercial value. can.
図面は本発明の工程の一実施例の説明図である。 The drawings are explanatory diagrams of one embodiment of the process of the present invention.
Claims (1)
気圧を下げて真空とし、所要時間経過した後、徐々に気
圧を戻し、常圧の状態に戻した後、窒素ガス、炭酸ガス
等のガスを加えながら徐々に気圧を上げ、所要の気圧に
達した状態で所要時間放置し、その後前記ガスを抜きな
がら徐々に常圧になるまで気圧を下げる第一工程と、常
圧の状態から徐々に気圧を下げて真空とし、所要時間経
過した後再び徐々に常圧の状態に戻すことを数度繰り返
す第二工程とから成る食品添加物としての石灰の脱臭方
法。1. After heating the coal for the required time under normal pressure, gradually lower the atmospheric pressure to create a vacuum. After the required time has elapsed, gradually return the atmospheric pressure to normal pressure, then add nitrogen gas and carbon dioxide. The first step is to gradually increase the atmospheric pressure while adding a gas such as gas, leave it for a required period of time when the required atmospheric pressure is reached, and then gradually lower the atmospheric pressure until it reaches normal pressure while removing the gas. A method for deodorizing lime as a food additive, which comprises a second step of gradually lowering the pressure from the state to create a vacuum, and then gradually returning to the normal pressure state several times after a required period of time has elapsed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56011571A JPS5841817B2 (en) | 1981-01-30 | 1981-01-30 | How to deodorize lime as a food additive |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56011571A JPS5841817B2 (en) | 1981-01-30 | 1981-01-30 | How to deodorize lime as a food additive |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57125661A JPS57125661A (en) | 1982-08-05 |
| JPS5841817B2 true JPS5841817B2 (en) | 1983-09-14 |
Family
ID=11781605
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56011571A Expired JPS5841817B2 (en) | 1981-01-30 | 1981-01-30 | How to deodorize lime as a food additive |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5841817B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05227924A (en) * | 1992-02-25 | 1993-09-07 | Shiyouji Abe | Method for vacuum treatment |
| JP4922788B2 (en) * | 2007-02-28 | 2012-04-25 | 株式会社ミツバ | Wiper device |
-
1981
- 1981-01-30 JP JP56011571A patent/JPS5841817B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57125661A (en) | 1982-08-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS5841817B2 (en) | How to deodorize lime as a food additive | |
| CA1027801A (en) | Extraction method for odor and flavor producing ingredients of foods and flowers, and products produced | |
| JPS5262313A (en) | Production of edible fats and oils | |
| IE40400B1 (en) | Tobacco compositions comprising mono-esters of mono-and dialkylmalonates | |
| JPS51136898A (en) | Process for producing t obacco sauce | |
| SI9300558B (en) | A process for the production of a seasoning sauce based on oat | |
| CA2041056A1 (en) | Method for preparing retort tofu | |
| JPS5832582B2 (en) | Miso soup retort food manufacturing method | |
| JPS51133491A (en) | Process for producing soy with low salt | |
| KR102497822B1 (en) | Manufacturing Method For anchovy fish sauce and its anchovy fish sauce | |
| JPH0773475B2 (en) | Method for producing pickles of pungent odor foods such as garlic | |
| JPH01124364A (en) | Method for preventing vegetable from collapsing shape in boiling | |
| JPS51128500A (en) | Process for preparing tobacco substitute | |
| JPS5581580A (en) | Method of making fruit liqueur | |
| JPS6261540A (en) | Production of molded potato chip | |
| JPS5523948A (en) | Improvement of taste and flavor of "sake" | |
| JP2000333624A (en) | Production of retort cooked rices | |
| JPH10276668A (en) | Production of smoked fish product | |
| KR860001347B1 (en) | Method for manufacturing toasted barley product | |
| IE41432L (en) | Removing heat-coagulable substances from a solution | |
| JPS5825413B2 (en) | Manufacturing method of plum food | |
| JPS5571456A (en) | Edible propylene glycol preparation | |
| JPS5860970A (en) | Preparation of mustard paste | |
| JPS603457B2 (en) | How to make spices | |
| JPS51136896A (en) | Method for improving the flavor and taste of tobacco |