JPS61132169A - Preparation of electrically processed and packaged food - Google Patents

Abstract

PURPOSE:To obtain an electrically processed food, by putting a plurality of packaged products filled with salted raw material in a shape-retaining frame, dipping the frame in a dilute salt solution, and passing electrical current through the dilute salt solution. CONSTITUTION:Uniformly salted uncooked material A is filled in an insulated packaging material 2 in a manner to leave both ends as the electrifying parts 3. The obtained packaged product 1 is put into a shape-retaining frame 5 having a number of electrifying windows 7 at both ends placing the electrifying parts 3 opposite to the electrifying windows 7, and is inserted in an insulated vessel 8. The material is dipped in a dilute salt solution B having lower salt concentration than the material A, and electrified to effect the aging and thermal sterilization and to obtain the objective electrically processed packaged food.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention is an object of the present invention, in which a plurality of packages obtained by filling salt-treated raw materials are stored in shape-retaining frames, and the salt concentration of the materials is determined. After being submerged in a dilute salt solution with a salt concentration lower than that of the previous one, multiple packaging materials are heated and sterilized at once by applying an electric current to the replenisher as an energizing medium. The present invention relates to a method for producing electrically processed packaged foods that can easily and quickly mass-produce packaged foods such as ham, sausage, kamaboko, and others.

Conventional technology Conventionally, both ends of an insulating bag filled with raw material are formed into current-carrying parts, and a pair of electrode plates are pressed into contact with the current-carrying parts at both ends, and electricity is applied between the two electrode plates. A method for manufacturing ham, pressed ham, sausage, kamaboko and other packaged foods within a short time by heat-sterilizing the packaged food is well known, as described in, for example, Japanese Patent Publication No. 55-26809 prior to the filing of this application.

It also prevents the insulating thin film cylinder filled with the material from being ruptured due to thermal expansion of the material due to energization, or preventing the material on the side in contact with the electrode plate from being overcooked and discolored due to electrolytic corrosion. For this purpose, a packaged product is produced by closing both sides of a packaged thin film cylinder filled with raw material with an electrode tube, and after inserting the packaged product into a heat-resistant container with both ends open, the electrode tube is pressed by a pressure device. A method for manufacturing packaged foods similar to the above was also developed before this application, for example, in 1973, by applying electricity between the electrode tubes while pressing the end of the packaged product to heat the material.
It is described in Japanese Patent No.-28159 and is well known.

Problems to be Solved by the Invention Incidentally, in all of the above-mentioned known methods for manufacturing packaged foods, when the filled material is subjected to heat sterilization by electrical processing, the pair of electrode plates must be insulated. A method is used to apply current between the two electrode plates after pressing them closely against the current-carrying parts provided at both ends of the sex bag or packaged product, and if this operation is performed incorrectly, In this case, the electric current cannot uniformly flow through the filled material, and as a result, the material is not evenly sterilized by heat sterilization, making it impossible to produce uniform packaged foods at all times.

Therefore, according to the electrical processing method as described above.

Since it is not possible to heat-sterilize a large number of materials in a short time by applying current to a plurality of packaged products at once using a pair of electrode plates, a problem has arisen in which packaged foods cannot be mass-produced.

Therefore, the present invention uses a replenishing liquid with a salt concentration lower than the salt concentration of the material as an energization medium, instead of applying electricity by press-contacting a pair of electrode plates as in the conventional manufacturing method. Even when multiple shape-retaining frames are housed in a dilute salt solution at the same time, the multiple packaged materials can be sterilized at the same time by simply energizing the product, which not only keeps the product firm but also tastes good. The above problem has been solved by providing a method for manufacturing electrically processed packaged foods that can mass produce high-quality packaged foods that do not cause packaging rupture or discoloration due to overcooking. .

Means for Solving the Problem Therefore, the technical problem of the method of the present invention is to sterilize a large number of packaged materials at once using an energization method in which the replenishing liquid is the energizing medium to produce high-quality packaged foods. The goal is to mass produce it.

One method of the present invention is to solve this technical problem.

A packaged product is obtained by filling the raw material mixed with salt evenly into an insulating package so that both ends serve as current-carrying parts, and the packaged product is provided with a large number of current-carrying ports perforated at both ends. The material is housed in an insulating container with the current-carrying part and the current-carrying port facing each other in the shape-retaining frame, and is placed in a dilute salt solution with a salt concentration that is lower than that of the above-mentioned material. This is a method for producing an electrically processed packaged food, characterized in that the material is stored in a submerged state and subjected to heat sterilization at a current action ratio of 1.

Operation The above technical means operates as follows (see Figures 1 to 3). That is, after material A mixed with salt evenly is filled and housed in a cylindrical package 2 with both ends open, both open ends of the package 2 are appropriately tightened, and both ends are energized. A large number of packaged products 1 to be parts 3 and 3 are produced.

Next, a large number of these packaged products 1 are placed in a shape-retaining frame 5 in which a large number of current-carrying lowers are perforated at both ends, with one current-carrying part 3 and the current-carrying lowers facing each other. Store it in its original location.

When a large number of shape-retaining frames 5 containing packaged products 1 are obtained as described above, a plurality of shape-retaining frames 5 are filled with a replenishing solution having a salt concentration lower than that of material A. B is sequentially accommodated in an insulating container 8 in a submerged state. Then, the shape-retaining frame 5 of each replenisher bit...
・Packaged product 1... 9 electricity-carrying parts 3 provided at both ends of the packaged product 1 through a large number of electricity-carrying lowers...
. . . to bring the replenishing liquid B into direct contact with the material A. In this state, if current is applied between the pair of electrode plates 10 and 10 disposed at opposing positions in the insulating container 8, the current will flow through each material with a high salt concentration as the replenishing liquid B as the current conducting medium. The Joule heat generated by intensively circulating material A sterilizes material A in a short period of time while it is still packaged.

Is it possible to mass-produce packaged foods that are tightly packed and have good taste without causing the package 2 to crack or discoloring the material A? Since the entire package 2 and shape-retaining frame 5 can be sterilized by this method, the obtained packaged food can be obtained in a completely sterile state.

Embodiment Next, an apparatus for carrying out the method of the present invention will be explained based on an embodiment shown in the accompanying drawings.

In the drawings, A is raw material made of aquatic animals such as sardines, horse mackerel, mackerel, saury, etc., paste material of livestock meat such as cow, pig, chicken, etc., or a raw material made of a mixture thereof, The material A is uniformly mixed with salt so that the salt concentration is, for example, 2%, and processed to promote the energizing action, improve taste, and maintain quality. The material AFi treated with salt as described above is then placed inside a package 2 made of an insulating material, which is formed into a cylindrical shape as a whole, and has a large number of fine current-carrying holes 4 perforated on the circumferential surface of the left and right open portions. After filling and storing, the open portions on both sides are appropriately tightened to produce a packaged product 1 in which both ends become current-carrying portions 3.3 formed by a large number of current-carrying holes 4.

Reference numeral 5 denotes a shape-retaining frame made of a heat-resistant material for accurately storing each packaged product 1 obtained as described above. In addition to being formed in a cylindrical shape, the shape-retaining frame 5 is formed in such a manner that it can be divided into two parts to facilitate the loading and unloading of the packaged product 1, and can be opened and closed by a suitable connector. A large number of current-carrying ports T are perforated in both end walls 6 of the shape-retaining frame 5.

In addition, when storing the packaged product 1 in the shape-retaining frame 5,
The packaged product 10 is accommodated in a state in which the current-carrying parts 3.3 provided at both ends thereof face the current-carrying ports 1 and T provided at both ends of the shape-retaining frame 5. Also, what is the reason why the above-mentioned packaged product 1 is housed in the shape-retaining frame 5?

This prevents the material A from being thermally expanded excessively due to the energization effect that will be carried out thereafter and causing the package 2 to rupture.

@BFi is a rice salt solution with a salt concentration of, for example, 0.2%, which is lower than the salinity of material A, for example, 2%, and is used to impart appropriate firmness to products that have been aged and heated. Refill fluid B
is housed in an insulating container 8.

The above-mentioned insulating container 8 is formed into a cylindrical shape with an open top surface, and a pair of electrode plates 10 and 10 which can be inserted and removed freely are disposed on the left and right side walls 9, 9 inside the interior where the replenishment liquid B is stored. There is.

Therefore, the packaged product 1 obtained by filling the package 2 with the material A treated with salt is placed in the shape-retaining frame 5, and the energizing parts 3, 3 and the energizing lower 7 are connected to each other. A pair of electrode plates 10 are housed in a state where they face each other, and a plurality of shape-retaining frames 5 are placed in a replenishing liquid B housed in an insulating container 8.
．． 10 and the energizing lower 7 are placed in a state where they face each other and are submerged in water. If 9 energizing action is applied between the pair of electrode plates 10 and 10, the replenishing liquid B serving as the energizing medium flows through 1 energizing port 1. ,7
By passing through the current-carrying parts 3 and 3 and coming into direct contact with the material A, the current flows intensively through the material A with a high salt concentration, rapidly generating Joule heat, e.g., at 95°C. At the same time, the food is thermally sterilized to form a packaged food, and at the same time, the packaging body 2F is filled with the replenishing liquid B whose temperature has been raised to, for example, 75°C due to the generation of Joule heat! Of course, the entire shape-retaining frame 5 can also be sterilized to make the packaged food completely sterile.

Reference numeral 11 denotes a temperature detection needle for detecting the ripening temperature of material A, and the temperature detection needle 11 is located halfway above the packaged product 1 from the insertion opening 12 opened at the upper center position of the shape retaining frame 5. When it is detected that material A has reached a predetermined ripening temperature, for example, 95°C, by inserting the tip of the electrode, the current is turned off to the pair of electrode plates 10 and 10, and the heat sterilization is carried out using the energization action ratio. Allow the process to end.

At both left and right ends of the packaged product 1 described above, current-carrying parts 3°3 formed by a large number of fine current-carrying holes 4 are provided, respectively, so that the packaged product 1 can be energized. Even after the packaged food is made into a packaged food using the heat sterilization effect, the product inside comes into contact with the outside air through the current-carrying parts 3 and 3, making it impossible to maintain a completely sealed state. This is shown in Figure 4. The packaged product 1' of the other embodiment shown allows the packaged food to be kept completely sealed. That is, a separator 13.13 made of a fibrous material and a current carrying body 14.14 made of a porous ceramic are placed in close contact with each other inside a cylindrical insulating package filled with the salt-treated material A, which is open on both sides. The packaging body 2', which is sequentially inserted into the original position and located at the current-carrying body 14.14, is tightly tied with an elastic binding cord 15.15.

Therefore, the packaged product 1' having such a configuration is housed in the shape-retaining frame 5 in the same manner as shown in FIGS. 2 and 3, and then the shape-retaining frame 5 is housed in the insulating container 8. When stored in the replenishment liquid B under submergence, the replenishment liquid B permeates through the current-carrying body 14.14 made of porous ceramic and then permeates into the separator 13.13 made of fibrous material, and becomes the replenishment liquid B. Material A
By bringing them into direct contact, it is possible to promote electrification and produce high-quality packaged foods. Once the packaged food is obtained in this way, after taking out the packaged food from the shape-retaining frame 5, while pulling the package 1' on both sides, there is a gap between the packaged food and the isolator 13.13. After twisting in opposite directions to form twisted portions 16 and 16, the twisted portions 16° and 16 are tied with appropriate binding tools 1T and 1γ, and the excess portion of the package 2' is cut off. If you drop it, you can easily seal it.

Note that the cross-sectional shapes of the insulating packaging bodies 2, 2', the shape-retaining frame 5, and the insulating container 8 described above are not only circular but also oval, square, and
Alternatively, it may be a polygon or any other arbitrary shape.

Effects of the Invention In short, since the present invention employs the above-mentioned means, even if the number of packages 1 stored in the insulating container 8 is plural, a replenishing liquid with a low salt concentration, which is one current-carrying medium, can be used. B and material A with high salt concentration are connected to the energizing port 1. γ and current-carrying parts 3, 3
This makes it possible to mass-produce packaged foods with good taste in a short period of time by heat sterilizing multiple pieces of material A while they are still packaged due to the mere energization effect. Since the product 1 is housed in the shape-retaining frame 5 during electrical processing, even if the material A expands due to ripening, the package 2 will not burst, and the material A will be given appropriate firmness to improve its taste. In addition to being able to completely eliminate discoloration accidents caused by overcooking that occur in conventional methods, the replenishing liquid B whose temperature has been raised by ripening
This has the effect of sterilizing the packaged product 1 and the shape-retaining frame 5 and making the packaged food sterile.

[Brief explanation of the drawing]

The drawings show an apparatus for carrying out the method of the present invention, and FIG. 1 is a partially cutaway perspective view of a packaged product, and FIG.
The figure is a perspective view of the shape-retaining frame, and Figure 3 shows the state in which the shape-retaining frame containing the packaged product is submerged in a dilute salt solution contained in an insulating container and subjected to electrical processing. FIG. 4 shows a state in which the shape-retaining frame containing the packaged product on the other side is submerged in a dilute salt solution contained in an insulating container and subjected to electrical processing. Fig. 5 is a longitudinal sectional front view showing the packaged food obtained in Fig. 4 as a sealed packaged food. A...Material, B...Replenishment liquid, 1...Packaged product, 2.
... Insulating packaging body, 3 ... Current-carrying part, 5 ... Shape-retaining frame,
7...Electricity port. 8...Insulating container

Claims (1)

[Claims] A packaged product is obtained by filling the raw material mixed with salt evenly into an insulating package so that both ends serve as current-carrying parts, and the packaged product is provided with a large number of current-carrying ports perforated at both ends. The material is housed in a diluted salt solution with a salt concentration lower than that of the above-mentioned material, and is housed in an insulating container while being housed in a shape-retaining frame with the current-carrying part and the current-carrying port facing each other. 1. A method for producing an electrically processed packaged food, characterized in that the material is stored in a submerged state and subjected to heat sterilization treatment using an electrical current action ratio.