JPS6344340B2 - - Google Patents

Description

[Detailed Description of the Invention] [Field of Industrial Application] This invention relates to a method and apparatus for applying food additives such as preservatives and bactericides to foods, and particularly relates to a method for uniformly applying a small amount of food additives. It's about how you can do it.

[Conventional example]

Traditionally, food additives have been applied to meat and other foods by brushing or soaking the food in a food additive solution.

[Problems to be solved by this invention]

However, these conventional methods cannot uniformly apply food additives in small amounts. Meat and the like that are applied with a brush have different irregularities and sizes, and when applied with a brush, it is difficult to apply evenly and evenly, and it is extremely difficult to apply a small amount. Also, when dipping, it is difficult to apply a small amount and uniformly. Furthermore, in the case of application by dipping or brushing, the liquid may become soiled with spills from the food, such as blood from meat, etc., and the brush may become soiled, thereby adversely affecting other foods.

[Means to solve the problem]

This invention has been made in view of these points.The first invention is to create an aqueous solution of food additives, create an aerosol consisting of fine particles of about 100μ or less from this aqueous solution, and introduce this aerosol into a sealed room. This is an application method in which the food is sprayed onto the food. Furthermore, the second invention is provided with an aerosol generator that generates an aerosol consisting of fine particles of about 100 microns or less from an aqueous solution of food additives, and a sealable chamber from which the aerosol generated by the aerosol generator is blown out, through which the aerosol passes through the chamber. This device is equipped with an endless conveyor having a large number of slits, and allows objects to be processed to be placed on this conveyor and passed through the chamber.

〔Example〕

This invention will be explained below with reference to the drawings. 1 and 2A show a device according to a first embodiment of the present invention, in which 1 is a conveyor that is endlessly engaged with a plurality of rollers 3 that are rotatably provided in a frame base 2. This conveyor 1 is constructed by arranging round bars of a constant width at regular intervals, and connecting both ends of each round bar with a chain. 4 is conveyor 1
5 is a cleaning tank for washing the conveyor 1, 6 is a guide roller for passing the conveyor 1 through the cleaning tank 5, and 7 is a cleaning tank 5.
A brush 8 for scrubbing the conveyor 1 is provided in a drying chamber provided in the frame base 2, and the conveyor 1 passes through this drying chamber 8. Reference numeral 9 denotes an aerosol spraying chamber in which the horizontal center of the upper surface of the conveyor 1 passes through its own hollow part 9a, and 10 denotes an aerosol generator installed at the bottom of this chamber 9. A pump 32 pumps an aqueous solution of a preservative using natural amino acids into an aerosol having a particle size of about 100 microns or less. 11 is a slit provided in the peripheral wall of the hollow part 9a in order to spray the aerosol generated by the aerosol generator 10 into the hollow part 9a of the chamber 9; 12 is a slit provided in the lower part of the chamber 9 on one side in the moving direction of the conveyor belt 1; This aerosol liquefaction chamber 12 is located in the hollow part 9.
Blower 12a removes aerosols floating in
The air is suctioned by the air, liquefied when it hits the baffle plate, and discharged to the outside, and the air is exhausted into the drying chamber 8. 1
Reference numeral 4 designates air curtains provided at both ends of the hollow portion 9a of the chamber 9.

Next, the method of the present invention will be explained based on this example.

In this embodiment, a large number of meat pieces 15 are sequentially placed on one side of the conveyor 1 at regular intervals. As a result, the meat pieces 15 move on the conveyor 1 and enter the chamber 9. The inside of the hollow part of this chamber 9 is sealed by an air curtain 14,
Aerosol generated by an aerosol generator 10 is blown into this hollow portion through the slit 11, and the aerosol adheres to the outer periphery of the meat piece 15.
At this time, by adjusting the distance between the aerosol injection port of the aerosol generator 10 and the slit 11, the particle size of the aerosol can be made uniform to a certain value or less. Further, since the conveyor 1 has round rod-shaped objects arranged at intervals, aerosol also adheres to the lower part of the meat pieces 15. In addition, the hollow portion 9a of the chamber 9 is filled with aerosol, and even while the conveyor 1 is moving, the aerosol is mixed into the meat pieces 15.
Adheres to the outer periphery. In this way, the meat pieces 15 come out from the chamber 9 on the conveyor 1 after the aerosol has adhered to the outer periphery. Then, at the other end of the conveyor 1, the meat pieces 15 are taken out or dropped into a suitable storage box. After that, each piece of meat (15 pieces) is wrapped in an appropriate package.
It is used for packaging. This conveyor 1 then passes through a cleaning tank 5 to be washed, and further passes through a drying chamber 8 to be dried.

FIG. 2B shows a modification of the first embodiment, in which a sprayer 3 sprays the aerosol generated by the aerosol generator 10 into the hollow portion 9a of the chamber 9.
3 are provided on both sides of one end of the hollow part 9a, these sprayers 33 are made to face each other, and suction ports 34 for sucking aerosol are provided on both sides of the other end of the hollow part 9a.

In this case, in the substantially center of the hollow portion 9a, the concentration of aerosol becomes extremely high due to the spraying of the aerosol from the sprayers 33 on both sides, and its adhesion to the food is promoted.

FIG. 3 shows an apparatus according to a second embodiment of the present invention, in which 16 is a box-shaped main body, 17 is an aerosol spraying chamber provided on one side of this main body 16, and 18 is an aerosol spraying chamber provided on one side of this main body 17. 19 is a frame having a large number of slits provided below the aerosol spray chamber 17; 20 is an aerosol generator provided in the main body 16;
0 uses natural amino acids to create an aqueous solution of a preservative, which is then turned into an aerosol with particle sizes of approximately 100 microns or less. Reference numeral 21 denotes an aerosol delivery pipe that passes from the aerosol generator 20 to the aerosol spraying chamber 17, and 22 denotes an aerosol liquefaction chamber that separates the aerosol into air and liquid, which is provided within the main body 16. 23 is the aerosol spray chamber 17
This is a suction pipe connecting the aerosol liquefaction chamber 22 and the aerosol liquefaction chamber 22.

In this embodiment, the opening/closing door 18 is opened, the meat piece 24 is placed on the frame 19 in the aerosol spraying chamber 17, and the opening/closing door 18 is closed. Then, the aerosol generator 20 generates an aerosol, and the aerosol delivery pipe 21 sends the aerosol to the aerosol spray chamber 17.
ejects aerosol inside. As a result, the aerosol fills the aerosol spray chamber 17 and adheres to the outer periphery of the meat piece 24. After a certain period of time, the operation of the aerosol generator 20 is stopped, the opening/closing door 18 is opened, the meat piece 24 is taken out, and the meat piece 24 is packaged in an appropriate package.

4 and 5 show a third embodiment of the present invention, in which a piece of meat 26 is placed in a packaging bag 25, and an aerosol generator (not shown) similar to that of the above embodiment is inserted through the opening 25a. The aerosol (preferably with a particle size distribution of about 0.1 to 10 μm) is sprayed into the packaging bag 25 using the nozzle 27. Then, the opening 25a of the packaging bag 25 is closed. Then the fifth
As shown in the figure, the packaging bag 25 is filled with floating aerosols, and these aerosols gradually adhere to the outer periphery of the meat piece 26 and the inner periphery of the packaging bag 25.
As a result, the aerosol adheres to the meat piece 26, and when the meat piece 26 moves within the packaging bag 25, the aerosol adhering to the inner periphery of the packaging bag 25 further adheres to the meat piece 26.

The one in FIG. 6 is similar to the third embodiment, in which sashimi or meat pieces 29 are placed in a tray 28 made of styrofoam, aerosol is sprayed into the tray 28 using the nozzle 27, and the wrap 30 is wrapped over the sashimi. , you can keep it as is or put it on the shelf.

According to the first to third embodiments described above, a preservative using natural amino acids is uniformly and slightly attached to the outer periphery of the meat pieces, and even if the meat pieces are packaged and stored, the preservative acts and Meat retains its freshness for a long time and does not rot.

Note that in all of the above examples, a preservative using natural amino acids was used, but the present invention is not limited to this, and can be used as an appropriate additive.

〔Effect of the invention〕

As described above, this invention creates an aerosol consisting of fine particles with a particle size of approximately 100 μm or less from an aqueous solution of food additives such as natural amino acids, and sprays this aerosol onto the food to be processed that is placed in a sealed room. It adheres directly to the object to be treated or floats in the room and gradually adheres to it. Therefore, the aerosol adheres evenly and uniformly to the outer surface of the object to be treated in a small amount. Therefore, although the food items to be processed vary in size and are compact in appearance, aerosol adheres to every corner. In addition, the food additives are concentrated in one place on the periphery of the object to be processed, and
There is no adverse effect on the cells in the area. Additionally, with this method, unlike conventional methods of dipping into a liquid bath or applying with a brush, there is no possibility of contaminating the aqueous solution of the food additive with runoff from the food, thus ensuring a fresh and hygienic application of the food additive. I can do it. Further, aerosol coating can be performed while maintaining the concentration and content of additives constant, and processing can be made uniform. Furthermore, when the object to be treated is meat, there is a large difference in surface tension depending on the meat part or oil/fat part, which tends to cause uneven coating and makes the coating film easy to move.

However, since this method is applied as an aerosol, the adhered particles have a small particle size and the overall surface area is large, so the above disadvantages do not occur.
It can be attached stably. Furthermore, when the object to be treated is a plant such as a vegetable or fruit, the particle size of the aerosol is small, so it does not block the pores of the plant, and freshness can be maintained. Moreover, when the additive is a natural amino acid, the attached aerosol is absorbed through the pores of the plant, activating the plant and maintaining its freshness even during long-term storage.

In addition, in the apparatus of the second invention, the object to be treated is sent into the chamber using a conveyor, the sealed chamber is filled with aerosol, the aerosol is attached to the outer periphery of the object to be treated, and the object is removed from the chamber. The additive adheres uniformly to the entire outer periphery of the treated object. Therefore, a large number of objects to be processed can be processed continuously, making it suitable for mass production.

[Brief explanation of drawings]

FIG. 1 is a longitudinal sectional view showing a first embodiment of the present invention, FIG. 2A is a longitudinal sectional view of a chamber of the first embodiment, and FIG. 2B is a chamber of the first embodiment with a different aerosol spray position. FIG. 3 is a longitudinal sectional view of the second embodiment of the invention, FIGS. 4 and 5 are longitudinal sectional views showing the steps in the third embodiment of the invention, and FIG. 6 is a longitudinal sectional view of the second embodiment of the invention. FIG. 7 is a vertical cross-sectional view showing an actual example of the third embodiment. In the figure, 1 is a conveyor, 3 is a roller, 5 is a cleaning tank, 8 is a drying room, 9 is a chamber, 9
a is a hollow part, 10 is an aerosol generator, 12 is an aerosol liquefaction chamber, 15 is a meat piece, 17 is an aerosol spraying chamber, 20 is an aerosol generator, 22 is an aerosol liquefaction chamber, 24 is a meat piece, 25 is a packaging bag ,
26 is a piece of meat, and 27 is a nozzle.

Claims (1)

[Claims] 1. A method comprising: preparing an aqueous solution of a food additive, forming an aerosol consisting of fine particles of about 100 microns or less from the aqueous solution, and spraying this aerosol onto food, which is an object to be treated, placed in a sealed room. How to apply food additives. 2. Provide an aerosol generator that creates an aerosol consisting of fine particles of approximately 100 μm or less from an aqueous solution of food additives, and provide a sealable chamber that blows out the aerosol generated by this aerosol generator,
A food additive coating device characterized in that a conveyor having a large number of endless slits is provided, which passes through the chamber, and the object to be treated is placed on the conveyor so that it can pass through the chamber.