JPS60153784A - Refreshing of food - Google Patents

Abstract

PURPOSE:To refresh the aged and degraded food such as cereal, fish, shellfish, etc. stored for a long period to the quality of the just harvested or processed food, by passing high-voltage weak electrical current through the food. CONSTITUTION:Cereal such as wheat, soybean, rice, etc. or dried bonito or other dried fish or shellfish etc. stored for a long period after harvest or processing, is packaged and placed on a metallic plate or put into a metallic container, and is subjected to the electrical current of 0.1-2.0mA, preferably 0.5+ or -0.1mA under a potential of 15,000+ or -12,000V using the Yamakita-type refreshing apparatus ''Freshtron''.

Description

[Detailed Description of the Invention] The present invention provides a method for resuscitating grains, fish and shellfish, etc., more specifically, a method for resuscitating grains, fish and shellfish, etc., and more specifically, a method for resuscitating grains, fish and shellfish, etc. By passing a small amount of current through it at high voltage, it can be stored for a long period of time, becoming old and deteriorating.

This invention relates to a food resuscitation method for resuscitating aged grains, fish and shellfish to the same quality as when harvested or processed.

The conventional method for resuscitating food raw materials that is publicly available is using a Yamakita-style food raw material resuscitation device called "Freshtron" to resuscitate fresh fish such as tuna at 100 por l-0.
There is a method of reviving the freshness of tuna that has lost its freshness and discoloration by passing electricity of 150 to 200 volts, l, 5 milliamps to the soybeans by soaking them in water. Methods for resuscitation are known and publicly available.

These publicly known methods are suitable for fresh fish with high moisture content,
It is characterized by the use of soybeans that have been soaked in water and have a certain degree of moisture content, which limits the scope of their use, requires large-scale equipment, and requires the food raw materials to be completely removed from their packaging containers. It has many disadvantages, such as frequent electric shock accidents due to electricity being applied in places with high humidity and high humidity, and the resuscitation rate is low.
It has not yet become significantly popular.

As a result of intensive research in order to solve all of the above-mentioned drawbacks, the inventor of the present invention has found that under a voltage of 15,000±12,000 volts, 0.1 to 2.0 milliamperes - ζ preferably 0.5±
By applying an electric current of o, i milliampere, it resuscitates packaged and dried grains, knots such as bonito flakes, and other dried foods to the same level as when harvested or processed. They discovered that it is possible to do this and completed the present invention.

In other words, the present invention removes degraded proteins, carbohydrates, and fats, especially proteins and fats (oils) that make up the tissue composition of grains, fish and shellfish, processed foods, etc. that have been stored for a long time after harvesting. By regenerating the food at the five-molecule level, it is possible to regenerate the moisture to the same level as at the time of harvest or processing, and it also allows dry, low-moisture food that has been stored for a long time to be regenerated in a packaged state. It is something that can be revived.

To explain the present invention in more detail below, for example, when flour is stored in a packaging bag for a long period of time and used to make noodles or bread, compared to fresh flour that has been harvested and crushed,
Stiffness and stretchability are reduced, resulting in a dry and unpleasant texture. This is due to the deterioration and deterioration of the gluten and starch molecules that make up the flour during storage.
The main protein components that make up gluten are gliadin and glutenin, and the former has intramolecular disulfide bonds (=S-
The latter is made into a macromolecule by numerous intermolecular -5-S-2 bonds, and these show the viscoelasticity of wheat flour, while the starch molecules that make up the carbohydrates are , is composed of amylose and amylopectin, and during storage, inter- and intramolecular hydrogen bonds are strengthened, resulting in micellization, and alpha starch is transferred and transformed into beta starch. This phenomenon is similar to grain proteins such as soybeans and rice, and starch, and is also similar to fish, shellfish, and meat.

In order to ensure storage stability, these long-term storage foods are processed to lower their moisture content, and most of them are packaged and stored. These grains, dried fish and shellfish, and dried meat were placed in their packaging under a voltage of 100 volts, 1. Even if dust electrolysis treatment is carried out at a level of 0 mil J amperes, there is almost no resuscitation effect, and a certain degree of resuscitation effect can only be achieved by immersing it in water or treating it in a state with a high moisture content. As much as possible. However, the method of the present invention, i.e. 15,000
0.5 mi under a voltage of about volt! When electricity is applied at J ampere level, it is possible to resuscitate almost completely in the packaged form.For example, in the case of wheat flour, the above-mentioned intramolecular -5-S-bonds of guanidine and intermolecular bonds of glutelin are activated. -5-8-bond deteriorates during long-term storage (
aging), hydrogen and abstraction occur radically within or between molecules, resulting in -5-5-+2. C-H)-,
-5H+H5- is formed, and the alpha starch gradually loses its viscoelasticity and transforms into beta starch. By passing a small current at the above-mentioned high voltage while it is packaged, the entire flour and its particles are transformed. A uniform electric field is formed one by one, which activates the movement of electrons, making it easier for electronic redox transitions to occur. -5H.

and -5-s- bond is -5H+H,S -10e -
It causes a radical transition of -5-S- and completely returns to the -5-S- bond, thereby restoring the viscoelasticity, stickiness, and texture of fresh flour, in other words, reviving its quality. .

Examples are shown below to explain the present invention in more detail.

Example-1 20KF of flour that was harvested, milled and stored in bags for 3 years
The paper bag containing I was placed on a stainless steel board, this board was insulated with a grounding part, and electricity was applied to this board from the bleaching resuscitation device "Freshtron" at a voltage of 15,000 volts and 0.2 amperes. The gluten value measured at the time of harvest is 1
00, the recovery rate of the gluten value over time was 409% at 1 hour, 80% at 5 hours, and 98% at 8 hours.

Control Example-1 Flour that had been milled after harvesting and stored in a bag was used in a paper bag containing 20 kg, and electricity was applied at 100 volts and 1 milliampere using the same equipment as in Example-1. As a result, the gluten value was determined. , the recovery was only 1.5% after 24 hours of electricity.

Example-2 Soybeans stored in paper bags for 2 years after harvesting were packed in 20 kg and were heated to 16 kg using the bleaching resuscitation device 1 Freshtron.
After 2 hours of electricity at 0.000 volts and 0.2 mm amperes, the protein or globulin content of 4.2% was restored to the 5.8% measured at harvest.

Control Example 2 The soybeans used in Example 2 were treated with a vent resuscitation device "Freshtron" at 150 volts and 2 ampere, and the protein or globulin content remained unchanged even after 24 hours of treatment. could hardly detect any changes.

Example-3 Using 1 Kg of the wheat flour resuscitated in Example-1 and the wheat flour treated in Control Example-1, 1 kg of salt and 5 ml of water were added.
As a result of adding 00me and repeating kneading, aging, kneading, and aging under the same conditions, rolling, and cutting to make udon noodles, the noodles made from the resuscitated flour in Example 1 had no stickiness and no taste. .

The texture of the udon noodles was significantly improved and was the same as that of new flour, but the flour treated in Control Example 1 did not have any stickiness and was mackerel-like, and the strings of the udon noodles broke and were difficult to boil. There was a slump, and the quality was extremely poor.

The present invention consists of the above embodiments,
Vent type resuscitation device 1 used in the present invention - Freshtron”
By processing dried grains and fish and shellfish using this method, not only can they be restored to their freshness at the time of harvesting and processing, but they can also be processed and stored safely and at low cost without having to be immersed in water in their packaging form. It can be resuscitated unattended, food and food raw materials can be stored in bottles for a long time at low cost, and they can be disposed of while being stored in the storage room.
It brings about remarkable effects that cannot be expressed in words, and is an effective invention that will lead to a revolution in the food industry and food distribution industry.

Although preferred specific examples of the method for growing grains and dried fish and shellfish of the present invention have been described above, it is possible to make various modifications thereto without departing from the spirit of the present invention. It belongs to the range.

Claims (1)

[Claims] Wheat, soybeans, rice, and other grains, dried bonito flakes, and dried fish and shellfish are placed on a metal plate or in a metal container, and the Yamakita-style resuscitation device ``Freshtron'' is placed in this container. using 15000±12000 volts,
Preferably 0 under a voltage of 15000±1000 volts
．． 1-2.0 mA-1 preferably 0.5±0.
By applying a current of 1 milliampere, grains, fish and shellfish that have deteriorated or aged due to long-term storage can be harvested or processed as dry products without immersing them in water, and even while they are still packaged in bags or containers. A resuscitation method for food that can be resuscitated to the same quality as before.