JPS62186776A - Production of electrically processed food and apparatus therefor - Google Patents

Abstract

PURPOSE:To enable the ripening and thermal sterilization of a food material at a high temperature, by submerging a raw food material in dilute saline water and electrifying the material under application of pressure to the saline water. CONSTITUTION:A raw food material A is submerged in dilute saline water B used as an electrically conductive medium and is electrified under application of pressure to the dilute saline water B. Even if the temperature of the saline water B is raised by this process, the generation of bubbles can be prevented because the boiling point of the dilute saline water B is raised by the pressure applied to the water. A definite quantity of electrical current can be smoothly passed through the raw food material A via the dilute saline water B to increase the temperature of the food to >=100 deg.C. A ripened and thermally sterilized electrically processed food can be produced by this process.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to raw food materials made from aquatic animals submerged in dilute salt solution, or raw food materials made from livestock animals. Or, the temperature of raw food materials made of vegetable matter can be reduced to 10% in a short time by applying electricity under pressure.
Raise the temperature to 0℃ or higher.

The present invention relates to a method and apparatus for producing electrically processed foods that can rapidly produce electrically processed foods that have been completely heat sterilized.

Prior Art First, the present applicant has developed a raw food product made of salt-containing aquatic animal surimi material, livestock meat paste material, or a mixture of these materials prepared in advance as shown in Fig. 5. Material I is housed in an insulating container 1 with an open top surface and a pair of electrodes 3, 3 provided on the inner surfaces of opposing walls 2, 2, and is thinner than the saline content of the above-mentioned perishable material X. After being submerged in a salinity compensation solution f, raw food material We have developed a method for producing electrically processed foods that have good flavor and taste by sterilizing them by ripening, and can be completely processed using 1tIJ electrical processing and immediately served as a meal. This is what I did.

Problems to be Solved by the Invention By the way, in the above method for producing electrically processed foods,
As a thermal sterilization method for raw food materials, when electricity is applied to the raw food materials in an atmosphere using a dilute salt solution as an energizing medium, the temperature of the dilute salt solution is raised to about 85 degrees Celsius due to the generated Joule heat. When it boils, bubbles occur continuously, and these bubbles impede the current-carrying action, reducing its role as a current-carrying medium, and the amount of current flowing rapidly decreases, causing the temperature of the dilute salt solution to rise above 85°C. The only thing I can do is raise the temperature.

Therefore, since a certain amount of current cannot be passed continuously through the dilute salt solution after it has boiled, a certain amount of current cannot be applied to the raw food material. Even if you try to thermally sterilize raw food materials at a material temperature of 100°C or higher within a short period of time, it is not possible to raise the material temperature to 100°C or higher. There was a drawback that it could not be done.

Means for Solving the Problems The present invention solves the above-mentioned problems, and in the manufacturing method of the first invention, a diluted salt solution B as an energizing medium is housed in a submerged state. Add raw food material A to dilute salt solution B.
The material is highly sterilized due to the advancing action of the dilute salt solution B, which is applied under pressure to prevent air bubbles from forming inside. 2. In the production method of the invention, the raw salt-containing food material, which has been brought into a salt-containing state in advance, is submerged in a dilute salt solution B whose salt content is lower than the salt content of the raw salt-containing food material A'. After the raw salt-containing food material is housed in the dilute salt solution B, the raw salt-containing food material is subjected to an energization operation under a state where the dilute salt solution B is pressurized so as to minimize the generation of air bubbles in the dilute salt solution B. This method is one in which one aging stage is completed at a higher material temperature more quickly, and a third stage is used to carry out the above-mentioned manufacturing method.
The invention device includes a pressurized container 101t that includes a pressurized chamber 102 inside which can be sealed with a lid plate 103 that can be opened and opened.
In the pressurizing chamber 102 of the pressurizing container 101, an insulating container 105 with an open top surface capable of accommodating food material A or A' and dilute salt solution B is freely stored. On the parallel opposing inner surfaces of the container 105, there are a pair of t'i, Ni1 c16, 1 that can energize the food material A or A' using the contained dilute salt solution B as an energizing medium.
06 is provided, and an air pipe 113 of a pressurizing device 112 is connected to the pressurizing chamber 102, and the dilute salt solution B contained in the insulating container 105 is pumped by the air pressure injected into the pressurizing chamber 102. The boiling point of the dilute salt solution B is raised to prevent bubbles from being generated in the dilute salt solution B as much as possible even when the temperature of the dilute salt solution B is increased by pressurizing the dilute salt solution B and energizing the dilute salt solution B.

First, in the production method of the first invention, raw food material A is placed in dilute salt solution B used as a medium so as to be submerged; For A,
If the dilute salt solution B is energized under pressure, even if the temperature of the dilute salt solution B is gradually increased due to the Joule heat generated by the energization action, the dilute salt solution B will be The boiling point is raised, the generation of bubbles is prevented as much as possible, and a certain amount of current is applied to dilute salt solution B.
Smoothly circulates through the raw food material A as a current-carrying medium,
By raising the temperature of the material to 100°C or higher, it is possible to produce electrically processed foods that have been sterilized under high temperatures in a short time.

Further, in the production method of the second invention, the raw salt-containing food material A', which has been in a salt-containing state in advance, is mixed with the raw salt-containing food material A'.
After being submerged in a dilute salt solution B with a salt content lower than the salt content of ', the salt-containing food material A' of 1j11th grade was placed under a pressurized state with dilute salt solution B. Even if the temperature of the old salt solution B is gradually raised by the generated Joule heat, the boiling point of the dilute salt solution B is raised by the pressurizing action and the generation of bubbles is prevented as much as possible, and a certain amount of current is Because the dilute salt solution B flows smoothly through the raw salt-containing food material A as a current-carrying medium, the raw salt-containing 11
Since the salt content of product phase h+A' is higher than that of dilute salt solution B, the current flows intensively through the raw salt-containing food material A, and the phase is removed in a shorter time. (It is possible to rapidly produce electrically processed foods that have been sterilized by heating at high temperatures by raising the temperature.

Moreover, in the production "AtjlJ-" of the third invention for carrying out the production methods of the first and second inventions, first, raw food material A that does not contain salt or raw food material that has been pre-contained with salt is used. Use the salt-containing food material A'.Next, submerge either the raw salt-containing food material A' or the raw salt-containing food material A' into the replenishing liquid B stored in the insulating container 105. After storing the insulating container 105 under the following conditions, the insulating container 105 is pressurized: 6 IU
The pressurizing chamber 102 is housed in one pressurizing chamber 102, and the pressurizing chamber 102 is covered with a lid plate 103 so that the inside of the pressurizing chamber 102 is sealed.

Next, the pressurizing table 16112 is operated to force pressurized air into the pressurizing chamber 102 via the air pipe 113. Then, the dilute salt solution B will be in a pressurized state by the pressurized air.

Therefore, under the above pressurized state, the pair of electrodes 106,
When electricity is applied for a period of 106, the current flows uniformly through the raw food material A or the raw salt-containing food material urge

However, the temperature of the dilute salt solution B is gradually increased by the Joule heat generated by the above-mentioned energization action, and reaches a state where it boils and bubbles are generated. However, since the dilute salt solution B is pressurized by pressurized air, the boiling point of the dilute salt solution B inevitably becomes high, and the generation of bubbles is suppressed. As a result, the current flow is not hindered by air bubbles, and a certain amount of current flows uniformly through the raw food material X or raw salt-containing food material X. The temperature of the salt food material A' is raised to 100° C. or higher within a short period of time, and the material is sterilized under high temperature conditions.

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

In Figures 1 to 4, A represents a fish body consisting of an aquatic animal such as sardine, saury, mackerel, etc., which can be served as a meal in its entirety, or fillet-shaped fish meat of these aquatic animals, or a livestock animal such as a cow, The raw food material H is made of pork, chicken, other meats, grains, and plant materials such as soybeans, and the raw food material H does not contain any salt.

A' is a raw salt-containing food material in which 25% of salt is added to raw food material A, and by adding salt as described above, the electric current will not flow during the subsequent electrical processing. It is possible to uniformly distribute the raw salt-containing food material A', and at the same time, it is possible to improve the taste and maintain the quality of the raw salt-containing food material A'.

B is a dilute salt solution containing a salt concentration lower than that contained in the raw salt-containing food material A', for example, 1% or less, and the dilute salt solution B is contained in the pressurized container 101. It is housed in an insulating container 105 that can be freely put in and taken out, and
The raw food material A or the raw salt-containing food material A' is also accommodated under submergence in the replenishment liquid B which is accommodated at any time.

The pressurized container 101 is formed into a bottomed cylindrical shape with an open upper surface and a pressurized chamber 102 inside. The lid plate 103 is freely attached to seal and shape the inside of the pressurizing chamber 102. 105 is
The insulating container 105 is an insulating container stored in the pressurizing chamber 102 so as to be freely taken out and taken out. electrodes 106, 106 and a large number of current-carrying holes 1
A pair of current-carrying plates 107 and 107 made of an insulating material with holes 08... are disposed next to each other in order, and the raw food material A or the raw salt-containing food material A' Filling fluid B
After being accommodated in a submerged state, a pair of electrodes 106
, 10ti, then the current flows smoothly and uniformly through the raw food material A or the raw salt-containing material A', using the dilute salt solution B as the current-carrying medium, and the generated Joule heat causes the current to flow quickly. Raw crab food material A or raw salt-containing food material A' can be heat-killed.

In order to carry out the above-described energizing action accurately, a conductive plate 109 is provided which extends downward from the upper end side of the pair of electrodes 106 and 106 along the outer peripheral wall of the insulating container 105.
, 109 and an insulating container 105 is provided on the inner wall side of the pressurizing chamber 102 facing the pair of conductive plates 109 and 109.
is housed in the pressurized container 101, the pair of conductive plates 10
9, in contact with 109, a pair of electric currents ff < 106.10
A pair of electrically connected plates 110, 1 for energizing 6.
10 is elastically attached. 111° 111 is a lead wire whose one end is connected to the contact 1-1J and connected to the plates 110 and 110, respectively.

Reference numeral 112 denotes a pressurizing device consisting of an air compressor for pressurizing the inside of the pressurizing chamber 102 to 0.8 K9/dl, and an air supply pipe 113 of the pressurizing device 112 is connected to the inside of the pressurizing chamber 102. At least the compressed air is supplied to the pressurizing chamber 10.
By press-fitting into the insulating container 105, the supplementary material ii? By pressurizing IB, the Joule heat generated when electricity is applied causes replenisher B to boil at 85℃, preventing bubbles from forming, raising the boiling point, and applying a certain amount of current to the bubbles. The material temperature of raw food material A or raw salt-containing food material A' is kept at 100% so that it can be distributed uniformly without being
It is sterilized by heating it to a temperature above ℃.

114 is a temperature sensing needle attached to the lid plate 103, and the tip side of the temperature sensing needle 114 is located at the center of the raw food material A or the raw salt-containing food material A' housed in the insulating container 105. to accurately detect the temperature of food materials. 115 is an exhaust valve provided on the cover plate 103, and by opening the exhaust valve 115, the compressed air in the pressurizing chamber 102 is exhausted to the outside.

Reference numeral 116 denotes a pressure gauge for detecting the pressurized state within the pressurizing chamber 102, and the pressure gauge 116 is attached to the lid plate 103. 117 is a handle for transportation provided on the insulating container 105, and 118 is an insulating container 5 provided at the bottom of the pressurizing chamber 102.
105 is a positioning material.

Manufacture S of this example! ; In the second shift, as in the manufacturing method of the first invention, raw food material consisting of 400 g of raw green soybeans containing no salt is stored in an insulating container 105 and supplemented with a salt content of 1%. The insulating container 7 vessel 105 is placed in the liquid B in a submerged condition, and then the insulating container 7 vessel 105 is placed in the pressurizing chamber 102, and the open top side is covered with the lid plate 103 to seal it. is operated to send compressed air into the pressurizing chamber 102 through the pressurizing pipe 113, and while pressurizing the inside to 0.8 h/cd, 100 V is applied across the pair of electrodes 106 and 106.
If a current of 10A is passed through, the raw food material A will be 10
After being energized for a few minutes, the temperature of the material reached 105° C., and the material was sterilized by heat, and an energized processed food with good flavor and taste was obtained.

Further, as in the manufacturing method of the second invention, raw salt-containing food material A' consisting of 400 g of raw green soybeans pre-contained with 2.5% salt is stored in an insulating container 105. degree 1%
Then, the insulating container 105 is stored in the pressurizing chamber 102, and the open top side is covered with a cutter plate 103 to seal it, and then the pressurizing device 112 is During operation, compressed air is sent into the pressurizing chamber 102 through the pressurizing pipe 113 to pressurize the inside to 0.8' At/d.
When current is passed through the raw salt-containing food material, the temperature of the raw salt-containing food material reaches 105°C after 7 minutes of energization, and the material temperature reaches 105°C and is sterilized, which is 3 minutes faster than the production method of the first invention, and improves flavor and flavor. An electrically processed food with good taste was obtained.

Effects of the Invention In short, the present invention provides raw food material A that does not contain salt, which is submerged in a supplementary liquid B, or submerged in a supplementary liquid B that has been previously salted and has a lower salt content. Since the raw salt-containing food material A' stored under the pressure was sterilized by energization under the pressure of the replenishment liquid B, the boiling point of the replenishment liquid B was lowered by the pressure action. This suppresses the current to be higher than that when the current is applied in the atmosphere, and prevents as much as possible the generation of air bubbles that impede the current flow. Salt food material A
The temperature of the food material A or A' can be adjusted within a short period of time by uniformly distributing the food material A or A'.

It is possible to easily mass-produce electrically processed foods with good flavor and taste by raising the temperature above ℃ to carry out accurate heat sterilization. A pressurized chamber 102 that is sealed with a lid plate 103 is provided in the interior of the company) 1, so that the insulating container 105 containing food materials and rare combustible liquid can be easily kept in a sealed state. The pressurized chamber 1 is housed in the
02 The inside is pressurized to pressurize the filler liquid, suppress boiling of the filler liquid during energization processing, raise the boiling point, and prevent the generation of bubbles as much as possible.
, 106 so that a constant amount of current can be distributed evenly throughout the food material as a current-carrying medium, and the temperature of the material can be raised to 100°C or higher in a short period of time for thermal sterilization. Make the most of your efforts.

[Brief explanation of drawings]

The drawings show an embodiment of a manufacturing apparatus for carrying out the method of the present invention, in which FIG. 1 is a front view with main parts cut away, and FIG. 2 is a view taken along the tt-n line of FIG. 1. cross-sectional plan view,
Figure 3 is a front view of a raw food material that does not contain salt, Figure 4 is a raw salt-containing food material that has been pre-salted, and Figure 5 is a 1L processed food that the applicant previously developed. FIG. 3 is a longitudinal sectional front view of the manufacturing device.

Claims (3)

[Claims] (1) Electrification, characterized in that raw food materials submerged in a dilute salt solution are sterilized by electrification under pressure applied to the dilute salt solution. Processed food manufacturing method. (2) After submerging the pre-salted raw salt-containing food material in a dilute salt solution having a lower salt content than the raw salt-containing food material, the raw salt-containing food material is submerged in dilute salt solution. A method for producing an electrically processed food, characterized in that the liquid is sterilized by electrification under pressure. (3) A pressurized container with a lid plate that can be opened and closed at the top and a pressurized chamber with a sealed interior that can contain food materials and a dilute salt solution, and a pair of electrodes on the parallel opposing inner surfaces. 1. An electrically processed food manufacturing apparatus characterized in that an insulating container with an open top is housed in such a way that it can be taken in and taken out freely, and an air supply pipe of a pressurizing device is connected to the pressurizing chamber.