JPS61115450A - Method for injecting edible ingredient into food - Google Patents

Abstract

PURPOSE:To enable the quick, effective and uniform injection of a small amount of butter or seasoning into a food, suppressing the bleeding of the buffer, etc. from the food, by inserting an injection needle to the food to a specific depth, and injecting the ingredient through the needle into the food under pressure. CONSTITUTION:The injection needle 4 attached to the injector 3 is inserted into a food 1 (e.g. pork) at a specific depth, and the edible ingredient 2 (e.g. soy sauce flavored with ginger) is injected into the food under pressure.

Description

[Detailed Description of the Invention] <Object of the Invention> Industrial Field of Application The present invention relates to a method for injecting edible contents into foods, and more particularly, the present invention relates to a method for injecting edible contents into foods uniformly and quickly throughout the interior of the foods, furthermore,
The present invention relates to a method for injecting edible contents into foods that can effectively inject edible contents and can also uniformly and mildly flavor the foods.

In addition, edible contents include fillers such as butter, bean paste, cream, and jam, as well as soybean oil, salt, sugar, miso, and other seasonings and spices in general. It includes those that are attached to or inserted into foods such as raisins, and is usually used in liquid form, but it can be used in any form other than liquid form as long as it can be injected under pressure.

Conventional Technology In the past, many foods have been seasoned and eaten.Usually, seasonings and spices are applied or sprinkled on the surface of the food, mixed into the food in advance, or seasonings and spices are added to the food. It is flavored by soaking it in foods and spices.

That is, for example, bread slices are eaten as toast by coating the surface with jam or the like, or by toasting them in a toaster and spreading butter or the like on them. In addition, meat such as fish and animals is cut into fillets and seasonings and spices are sprinkled on them, or they are immersed in these liquids to allow the seasonings and spices to penetrate into the fillets.

However, it takes a lot of effort to apply the seasonings and spices to the bread slices, and it is difficult to uniformly distribute seasonings and spices throughout the metal body. Furthermore, even with the immersion method, it takes time for the seasonings and spices to penetrate into the fillet, and when immersing the fillet in a seasoning liquid, a large amount of seasoning liquid is required. The texture changes between the surface and the inside, and the texture deteriorates drastically.

Problems to be Solved by the Invention The present invention aims to solve the above-mentioned drawbacks, and specifically, it aims to quickly and effectively inject edible contents such as seasonings directly into foods under pressure. We propose a method for injecting edible contents that can season foods.

<Structure of the Invention> Means for solving the problem and its operation, that is, the present invention involves inserting an injection needle into the food at a predetermined depth and injecting the edible contents into the food under pressure through the injection needle. It is characterized by being injected with

Hereinafter, the structure of this means and its operation will be explained in more detail with reference to the drawings.

In addition, FIG. 1(at) is a layout diagram of an example of the apparatus for carrying out the present invention, and FIG. FIG. 2 (a+ and (b) is a cross-sectional view of an example of a food product in which edible contents are locally injected, respectively;
FIG. 3 is a layout diagram of an example of a continuous apparatus for continuously carrying out the method of the present invention.

First, in FIGS. 1(a) and (b), reference numeral 1 is food, 2 is edible content, 3 is a syringe, 4 is an injection needle, 5 is a pressure control valve, 6 is a strut, 7 is a pump, 8 indicates a storage tank.

The length of the strut 6 is adjustable so that the injection needle 4 of the syringe 3 penetrates into the food 1 at a predetermined depth. Prior to inserting the injection needle 4 into the food 1, the length of the support 6 is adjusted, and the injection needle 4 is inserted into the food (for example, a slice of white bread) 1, as shown in FIG. 1(b). Sink into it. Thereafter, the edible contents 2 such as seasonings previously placed in the storage tank 8 are sent to the syringe 3 by the pump 7, and are press-fitted into the food 1 through the injection needle 4.

Note that the edible content is usually liquid, and its injection amount and pressure are controlled by the pump 7 and the pressure control valve 5. When press-fitted as shown in Figure 2 (a) or () depending on the press-fitting conditions,
As shown in b), the edible contents can be injected into the food 1 in a layered or granular form, and depending on the press-fitting conditions, the edible contents can be injected throughout the inside of the food 1 (not shown). Furthermore, when the edible contents are injected locally as shown in Figure 2 (a) and fb), the position can be changed as desired, and the injection is not necessarily in one place, but in several places, and even in multiple tubes. I can also do things. Compared to the conventional method of directly injecting edible contents into foods to penetrate them from the outer surface of the food, the use of edible contents of 90% allows for the rapid and effective application of edible contents into foods. You can add flavor to it.

Furthermore, the edible contents can be uniformly distributed throughout the food, and in particular, fillets of fish, animals, etc. can be seasoned mellowly throughout.

Note that the present Komei method can be carried out continuously using an apparatus as shown in FIG. 3 instead of injecting as described above.

That is, in FIG. 3, reference numeral 9 indicates a belt conveyor, and when the food 1, such as fish or fish cakes, carried by this belt conveyor X79 reaches 4 points, the syringe 3 descends onto the food 1. The injection needle 4 is inserted and the edible content 2 is injected.

The food 1 is flavored from the inside by this injection, and after being checked for bribery on a control stand 10 or the like, the food 1 is conveyed to the next process, such as a packaging process, by the discharge conveyor 9a.

Foods manufactured in this way contain all edible contents such as seasonings uniformly within the food and hardly leach out to the outside, so they can be handled in exactly the same way as unprocessed food, and can be handled without packaging. You can do the same thing at the same time.

In addition, it can be used for all foods that normally require seasoning, including aquatic animal meat such as mackerel, fishtail, and tuna, livestock animal meat such as beef, pork, and chicken, as well as bread,
It can also be applied to lIn royal products such as cakes.

Example Next, examples will be described.

Example 16 Sliced bread containing mayonnaise was manufactured using the apparatus shown in FIG. 1(a). The sliced bread I used was 125x11 sliced to a thickness of 30III11.
It was Sun Royal bread (inner bread product) with ears measuring 5 mm in size, and the mayonnaise had a viscosity of 200 voices at a temperature of 7°C. The syringe is shown in Figure 1 (bl), the length of the strut 6 is 38 mm, and the outer diameter of the injection needle 4 is 1.5 mm.
M, inner diameter 1mm, length 30mm, pump 7 supply pressure is 2 kq/al, discharge pressure is 80kl! / It was there.

As shown in FIG. 1 (bl), the injection needle was inserted into the sliced bread, and the electromagnetic switch was used to inject for about 0.5 seconds, yielding sliced bread containing mayonnaise inside.

The sliced bread thus obtained has the same appearance as normal sliced bread, but if you cut it lengthwise, you will see that it contains mayonnaise in the form of a mouth, as shown in Figure 1(a). It was extremely delicious.

Example 2 Butter was poured into sliced bread under the same conditions as in Example 1. In this case, the butter was not only filled inside, but was also filled in a pattern approximately parallel to the surface, and was also placed close to either the front or back surface of the toast bread. When placed in this way, the appearance is no different from ordinary sliced bread, but when you toast it in a toaster, the heat causes the internal butter/f to leach onto the surface, forming a toasted surface area. A product with a flavor and texture equivalent to that of regular butter toast was obtained.

Example 3 When cooking fish such as mackerel and Suri in Tateta-age or grilled pork in ginger and soy sauce, fillets of meat are placed in soy sauce or ginger oil for 30 to 60 minutes. It is a common cooking method to marinate the meat to infuse the flavor into it, then fry or grill it in oil. Press-fitting allows seasoning to be done quickly and reliably using a small amount of seasoning, and especially when processing large quantities, it saves a lot of seasoning, and is extremely effective as it saves time and labor. Ta.

・Effects of the Invention> As explained in detail above, the method of the present invention is a method in which an injection needle is inserted into the food and edible contents are directly injected under pressure. It can be quickly and effectively injected into foods with even distribution, and it can also save time when flavoring.
Since processing time and labor can be greatly reduced, it can be expected to be applied in many fields, and is particularly useful for the Inuyama production process.

[Brief explanation of the drawing]

FIG. 1 fat is a layout diagram of an example of a device implementing the present invention,
Fig. 1(b) is an explanatory diagram of the injection part when edible contents are injected into foods by the device shown in Fig. 1(al), and Fig. 2(a) and (bl are respectively illustrations of the injection part when edible contents are injected into foods). A sectional view of an example of locally injected food, and FIG. 3 is a layout diagram of an example of a continuous apparatus for continuously carrying out the method of the present invention. Reference numerals 1... Food 2...・Edible contents 3...Syringe 4...
Injection needle 5...Pressure control valve 6...Strut 7...Pump...Storage tank 9.
9a・・・Belt Competition X710・・・Weighing platform

Claims (1)

[Claims] A method for injecting edible contents into foods, which comprises inserting an injection needle into the foods at a predetermined depth, and injecting the edible contents under pressure into the foods through the injection needle.