Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
  • A23L7/1975—Cooking or roasting

Definitions

• the present invention relates to a force that is applied to fine grain, n pressure clearing system, and a lera system that is applied to a grain that has been subjected to centrifugal separation after the process by the mouth pressure system.
• deformable woven fabrics such as selfish ones are usually poor in BfH 1 life, so it is difficult to carry bacteria, and it becomes difficult to wrinkle after deformation, and further deform repeatedly. As a result, the disadvantage that the container itself is a member cannot be avoided.
• the grain stored in the sealed state by the pressurization 3 ⁇ 4_k of the calorium ⁇ 3 ⁇ 4 ⁇ pump in the caloric pressure chamber can be obtained without the deformation of the grain storage in the caloric pressure crushed in the grain.
• the idea is to make a configuration of the caloric pressure system for fine grained grains that enables the generation of caloric pressure in water.
• FIG. 1 is a plan view showing the composition of a centrifugal separation apparatus.
• Fig. 2 is a side cross-sectional view showing the configuration of m (2). The specific configuration of the support state to be shown is not shown. ).
• Fig. 3 is a side sectional view showing the configuration of hateful (3) (note that the specific configuration of the support state for the grain storage container by separation is omitted. )
• Fig. 4 corresponds to a cross-sectional view of the male form in which the support supports the grain container inside in close contact with the force detachable, but (a) is the " ⁇ 3 ⁇ 4 fresh" Shows the difficult form by
• Figure 5 shows the presence or absence of pressure treatment and the state of damage of the key due to its agility.
• A 3 ⁇ 43 ⁇ 4In the case of no pressure treatment,
• (b) is 3 0 OMP a X 1 0 minutes are shown,
• (c) is 5 0 OMP a X 1 0 minutes :! ⁇
• (D) indicates 7 0 0MPa X l 0 min.
• Fig. 6 is based on the action of digestive enzymes of ⁇ brown rice with 40 OMP a X 10 minutes of pressure treatment and untreated white rice braid and brown rice 3 is a graph comparing the amount of reduced sugar produced.
• Fig. 7 is a graph showing the properties of the samples after 10 minutes of pressure treatment, where (a) shows ff-dividing traps corresponding to each pressure, and (b) The degree of balance (ratio of stickiness to hardness) corresponding to each pressure is shown.
• Fig. 8 shows the pressure period of 400 M Pa x 10 minutes ⁇ 3 ⁇ 4 for the soaking period of water before cooking rice and the food donation after cooking. It is a graph which shows contrast with the line which has not performed.
• Fig. 9 is an MR I photo taken as ⁇ , where (a) and (b) show the integrated and central sections, respectively, without prior pressure treatment, (c: ) And (d) show the cross section and the central cross section of ⁇ , respectively, subjected to a pressure treatment of 40 MPa Xl 0 min.
• Fig. 10 shows a photo of ⁇ «, A « 3 ⁇ 4No mouth pressure: ⁇ , and B shows a case where 400 MPaX l 0 minutes of pressurization was applied. .
• Fig. 11 shows the state of change of glue in the state where re-addition is not performed, and re-addition of ⁇ is performed for 5 days after storage. It is a graph showing the contrast between the unpressed paddle and the ⁇ after 400 MPaX 0 minutes pressurization. The invention's effect
• the container member in the caloric pressure chamber, is caused by the deformation of the container inside the grain ⁇ 3 ⁇ 4 ⁇ 3 ⁇ 4rf, and the compressive force is applied between the grain and water in the grain lining and the pressurizing chamber.
• the container member With the intervention of caro satit that pressurizes in the blocked state, it is possible to perform pressurizing treatment on the tempered grain without discharging the grain and the fiber contained in the fabric into the pressurizing chamber. Become. The best way to make an invention
• the pressure structure of tutB (1) is specifically the structure shown in Fig. 2 (a) and (b) by the piston 32 and cylinder 31 of Kamami (2), or the deformation of the self (3). It is possible to dredge by the structure shown in FIG. 3 by the sealed container 41 having the transparent film 42.
• a cylinder Fig. ⁇ 3 ⁇ 4rf
• ⁇ f ⁇ f
• Fig. 2 (b) shows the structure of Fujimi (2) with a Sino
• FIGS. 2 (b) and 3 show the state of the previous stage of supporting the grain storage container 6 on the right side, and the state where the grain storage container 6 is supported in the left piece j.
• a ⁇ S configuration in which a plurality of pressure cavities 53 ⁇ 4 ⁇ and two or more support
• (2), (3) is a support that supports the grain harvesting device 6 in a close contact state with the Karo pressure ⁇ R pump 2 in either configuration, and is detachably supported.
• the water in the pressurization chamber 1 and the grain container 6 are made to enter or drain through the cylinder 31 or the sealed container 41 through the inlet / outlet 21 located above the part 51. In a state where the water is blocked, the pressure can be f3 ⁇ 4 "T by virtue of the biston 32 or the deformable membrane 42 in the real container 6.
• the grain container 6 can be made of a 3 ⁇ 4 ⁇ ⁇ S plate or a plastic plate that is bent and bent, because it does not need to be changed by itself.
• the separation 155 1 is sealed between the grain container 6 and the power is normally removed.
• 5 1 and «Container 6 ⁇ Corresponding to the removal of the container 6
• the elastic packing material 5 2 is interposed between the bone 6 1 and the detachable from the lower side of the bone 6 1 It is advisable to use sound attachments that support the situation. In particular, as shown in FIGS.
• an elastic packing material 5 2 is interposed between the it part 61 provided on the upper part of the grain container 6 and the support 155 1,
• the smooth part 6 1 and 3 ⁇ 4 «5 1 can be freely attached and removed 5 3, and the cross section of the cross-section is approximately 5 and the packing material 5 2 ⁇ ⁇
• Self-sliding part 6 1 and support part 51 are brought into close contact with each other, and insertion and removal of three or more holes 5 1 1 provided in the support part in the upper protrusion part 5 31 of the selfish person
• the force to be made free (Fig. 4 (a) 3 ⁇ 4, or the fitting 53 is made into a substantially L-shaped face, and the lower projecting portion 532 makes the selfish bone portion through the packing material 52).
• Fig. 2 (a), (b), Fig. 3 corresponding to the formation of Xie (2), (3)
• the separation force 1 on the grain ⁇ inner crane 6 is applied.
• the lid of the chamber 5 has a force to form a ⁇ 3 ⁇ 4 ⁇ or a lid 5! ⁇ Therefore, the grain harvesting device 6 can be taken out from the pressurizing chamber 1 and can be efficiently removed.
• the pressure treatment according to the present invention forms starch crystals contained in cereal grains, and applies pressure until the collapse of the three-dimensional molecular structure for a predetermined time ⁇ ⁇ and simply damages the starch cell wall It can be applied to any of # ⁇ that can keep the pressure of as for a predetermined time.
• the pressure of the calorie pressure on grain 8 is often in the range of 80 MPa pressure and 700 MPa, but the pressure is less than 8 OMPa. It is impossible to sufficiently damage Hosotsuki. On the other hand, if the pressure exceeds 700 MPa, it requires useless pressurizing energy, and the equipment is expensive, resulting in an economic cost. This is because it is not preferable.
• the strength of the milled rice must be at least 70 OMPa or more in order to reduce the strength of the starch, such as ⁇ It is essential. Even if it is not accompanied by starchy collapse like tfjf self, digestion is improved at the age of the subsequent cooking by the pressurizing treatment that damages the fine grain of grain 8
• the pressure and time required to inflict self-damage is sufficient for a job, for example, 2 OMPa pressurization for 2 minutes, and 4 0 OMPa Pressurization: ⁇ can be applied with 1 minute pressurization.
• Figures 5 (a), (b), (c), (d) are not subjected to pressure treatment on the ridges, respectively: ⁇ , 3 0 OMP a X 10 minutes, 5 0 OMP a X 1 0 Shows a cross-sectional photograph of an electron microscope under the age of 70 minutes OMP a X 10 minutes, and the cell wall has already been partially damaged in stage (b). In stages c) and (d), they are completely damaged.
• Fig. 6 shows brown rice (curve a) that was cooked after 4 OOMPaX pressure treatment for 10 minutes in advance (curve a), white rice that was cooked without prior pressurization (curve b;), The amount of reduced rice produced (mg / g) at the age when brown rice cooked without prior pressurization (curve c) was treated with amylase, which is silicon, is compared. , S0t23 ⁇ 4I] In the case of brown rice that has been subjected to pressure treatment, the amount of reducing sugar produced is greater than that of white rice rice that has been subjected to caloric pressure treatment, and digestibility is improved. It turns out that it is.
• Figures 7 (a) and (b) show the stickiness of white rice (1 cm2 incision) after 10 minutes of caloric crushing with 100MPa, 200MPa, 400MPa and 60 OM Pa, respectively.
• mutually pulling force required to Ru flaking ft ") and referred to are Palance degree indicative of texture, the cross-sectional area of ⁇ 33 ⁇ 4 litho hardness (l cm 2, required for the particulate is broken ) (The numerical value due to disgusting / disgusting), as shown in Fig. 7 (a), the higher the pressure @ 3 ⁇ 4, the more the cooked white rice becomes sticky.
• Fig. 7 (b) it is clear that the ratio also tends to improve roughly.
• Such an improvement in stickiness and balance means that the taste of cooking is improved by the caloric pressure treatment.
• Figure 8 shows the comparison between the number of days that rice is soaked in water and the taste of the rice cooked by the analyzer after cooking.
• the pressure treatment is applied to the unpolished white rice: After 6 days of water immersion, it reaches about 86, but when 40 OMP a X 10 minutes of pressurization «is performed In this case, immediately after the pressurization, the taste is about 86, which eliminates the need for a long-term immersion treatment with water and enables rapid cooking.
• Figures 9 (a) and (b) show the accumulated cross-section and the central cross-section, respectively, of the MRI photographs of the various ridges that were subjected to pressure treatment. In addition, the ability to contain air holes in the cage is known.
• Fig. 9 (c) and (d) show the cumulative cross section of the «tij
• Fig. 10 A, B shows the cooking without any prior press cooking! ⁇ , And the cooking after the caloric pressure treatment by 40 OMP a X 10 minutes before! Each is shown.
• Fig. 1 1 shows that after the cooked white rice is stored for 5 days, the state of admiration (the state before restoration), high-circular mouth heat x 2 minutes, high-circular mouth heat x 3 minutes, 10 Heating due to difficulty at 0 ° C X 2 5 minutes, steaming treatment X 1 5 minutes in relation to the state of «, in advance, press the pressure key in advance and cook 5 *: tJ ⁇ in advance 4 0 0 MP a X 10 Cooking with a pressure treatment of 10 minutes!
• ⁇ we show the comparison of glue ( ⁇ ) by BAP measurement.
• ⁇ ⁇ (1), (2), or (3) 3 ⁇ 4 ⁇ After collecting the caloric pressure by Makoto, the grain storage 6 is taken out from the caloric pressure chamber 1, and the product 8 is shown in Fig. 1. The centrifuging system is moved to the ⁇ -centrifugation 7 and the water adhering to the grain 8 is separated by centrifugal force, and then the product 8 is cooked with other water or liquid. is doing.
• Centrifugal separation butterfly 7 is used to quickly separate the water adhering to grain 8 from the grain after starch B, pressure, and water for a long time. This is to prevent minerals and other components from leaching into the water, reducing nutrients, softening by harvesting grains, and giving thanks to the subsequent centrifugation process.
• ⁇ is as shown in Fig. 1 (a).
• the water is removed from the grain 8 stored in the fin 71 as it rotates and the fall of the separated water is removed.
• fin 7 1 is made to discharge from the bottom, and it is discharged to the outside. This can make it difficult to subdivide traditional research products.
• centrifugal separation is performed within 30 minutes after pressurization, but if the symptom exceeds 30 minutes, water is drawn to the inside of 8 grains, and the separation of k is achieved by centrifugation. It will be difficult.
• the grain container 6 is moved to the centrifuge 7 within 30 minutes after the caloric pressure treatment, and then the water is centrifuged, and then heating with the new liquid is difficult within 60 minutes. .
• centrifuge Set the centrifuge to a certain range like a selfish person, and centrifuge at less than about 85m / sec. In the case of acceleration, if the water separation is not sufficient, conversely, if it exceeds 140 O mZ se C 2, the grain of grain 8 may be crushed by the centrifugal boat and destroyed. It is derived from the fact that cooking ability is impaired.
• the grain 8 after the caloric pressure treatment is prevented from swelling and cracking, and the effect of the pressure treatment, i.e. Such a fine loss can be sufficiently vigorous for the subsequent heating.
• the grain 8 using the sensitive roll system of the present invention undergoes a subsequent heating and cooking process. In addition, cooking by heating is naturally possible. Industrial applicability
• the present invention can ensure efficient use in the field of the food industry involving pressure treatment of cereals.

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• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Cereal-Derived Products (AREA)

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Citations (3)

• 2005
  • 2005-08-12 JP JP2007525504A patent/JP4126083B2/ja not_active Expired - Fee Related
  • 2005-08-12 KR KR1020067001195A patent/KR100935972B1/ko active IP Right Grant
  • 2005-08-12 WO PCT/JP2005/015118 patent/WO2007010629A1/ja active Application Filing
  • 2005-08-12 CN CNB2005800083126A patent/CN100569102C/zh not_active Expired - Fee Related

Patent Citations (3)

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