WO2016199766A1 - Procédé pour imprégner une substance dans une matière alimentaire - Google Patents

Procédé pour imprégner une substance dans une matière alimentaire Download PDF

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Publication number
WO2016199766A1
WO2016199766A1 PCT/JP2016/066930 JP2016066930W WO2016199766A1 WO 2016199766 A1 WO2016199766 A1 WO 2016199766A1 JP 2016066930 W JP2016066930 W JP 2016066930W WO 2016199766 A1 WO2016199766 A1 WO 2016199766A1
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Prior art keywords
food
pressure
water
kpa
boiling
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PCT/JP2016/066930
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English (en)
Japanese (ja)
Inventor
賢哉 柴田
良 梶原
沙弥香 中津
弥生 渡邊
光 杉岡
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広島県
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Priority to CN201680033087.XA priority Critical patent/CN107635410B/zh
Priority to JP2017517138A priority patent/JP6218206B2/ja
Publication of WO2016199766A1 publication Critical patent/WO2016199766A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • 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
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens

Definitions

  • the present invention relates to a method for efficiently impregnating a substance in a food material having a shape recognizable by appearance by generating an impregnation driving force using a phase transition phenomenon of water under reduced pressure, and the method. It relates to a substance-containing foodstuff to be produced.
  • Shape-retaining softened foods are natural in appearance and can be enjoyed in color, shape, taste, and fragrance despite being responsive to eating, and remain soft while retaining the texture of the ingredients.
  • a method for producing a shape-retaining softened food a method is used in which food is impregnated with a food-degrading enzyme and a tissue adhesive substance in the food is decomposed to prepare it softly.
  • the impregnation of the food with the enzyme utilizes a reduced pressure impregnation treatment rather than an immersion treatment. Since the decomposing enzyme can be introduced to the center of the food in a short time in the reduced pressure impregnation treatment, even in a thick shape-retaining food, the tissue adhesive substance inside the food can be decomposed evenly, and the food can be uniformly softened without unevenness.
  • Patent Document 3 dielectric heating
  • Patent Document 4 saturated steam heating
  • Patent Document 5 superheated steam processing
  • Patent Document 6 tenderization processing
  • Patent Documents 8 to 12 In addition, in order to sufficiently promote the discharge of air from the food in the reduced pressure holding state, a method of adding a physical vibration by adding an ultrasonic processing function to the pressure reducing device, a method of heating by microwave heating, a pressure reduction A method of adding a pressure treatment after the treatment has also been devised (Patent Documents 8 to 12). In combination with these methods, enzymes are impregnated in foods to produce shape-retained softened foods.
  • the material is impregnated into the food by the same mechanism as the freeze impregnation principle disclosed in Non-Patent Document 2.
  • the air in the food material generated by the tissue relaxation expands according to Boyle-Charles' law.
  • the expanded air pushes moisture between tissues out of the food material, and the tissue gap is filled with expanded air.
  • the tissue space is impregnated with the enzyme solution following the contraction of the expanded air in the tissue gap by restoring the pressure from the reduced pressure state to the normal pressure.
  • the present inventors have studied an industrial mass production method for shape-retained softened foods in order to respond to the rapid increase in demand for shape-retained softened foods in a super-aged society. As a result, it has been found that there are two problems in the reduced pressure impregnation method using the expansion and contraction phenomenon of the air in the foodstuff using the existing reduced pressure treatment. (1) The time required for the decompression process is long, and the impregnation step is a rate-limiting step in a mass production line. The expansion of the air in the food accompanying the decompression process occurs in inverse proportion to the pressure drop in accordance with Boyle-Charles' law, but due to the influence of the structure of the food tissue and its flexibility, there is sufficient expansion air in the tissue gap.
  • the reduced pressure impregnation method that uses the contraction action of the air in the food expanded under reduced pressure as the driving force reduces the amount of impregnation, and in order to soften the food to the softness of the care food, it is necessary to react slowly over a long time or It is necessary to use an enzyme solution.
  • the problem to be solved by the present invention is to provide a novel method capable of impregnating foodstuffs in a short time with a large amount of substances such as low molecular weight substances, high molecular weight substances, and viscous substances. More preferably, it is to provide a new impregnation method capable of simultaneously shortening the enzyme introduction time into the food and increasing the enzyme introduction amount.
  • the food that has been subjected to the pretreatment step for relaxing the texture of the food is subjected to a reduced pressure treatment in a heated state, and (1) the volume of the water in the food is phase-changed (vaporized) under reduced pressure to increase the volume.
  • the present invention is as follows. [1] A method for impregnating a substance in a food that retains a shape recognizable in appearance by generating an impregnation driving force using a phase transition phenomenon of water in the food under reduced pressure, The food is decompressed and the water in the food is boiled under reduced pressure, causing a volume increase due to the vaporization of water in the food and the volume expansion of water vapor, Subsequently, the food material that has come into contact with the impregnated substance is subjected to pressure treatment, causing volume reduction due to the volumetric shrinkage of water vapor and condensation of the water vapor, generating impregnation driving force, and impregnating the substance into the foodstuff.
  • a method for impregnating ingredients in food materials [2] In the step of boiling the food and boiling the water in the food under reduced pressure, the pressure P (kPa) applied to the food is expressed by the following formula using the food temperature T ′ (K) that decreases with the heat of vaporization. (I) The water in the foodstuff is boiled while being controlled (P ⁇ P ′) to be lower than the water vapor pressure P ′ (kPa) calculated in (Antoine formula). Substance impregnation method.
  • a heating method in the heating step at least one selected from the group consisting of wet heat heating, dielectric heating, saturated steam heating, superheated steam heating, pressure heating, firing heating, and Joule heating is used.
  • [15] The method for impregnating a food material according to any one of [1] to [14], wherein the material impregnated in the food material is brought into contact at a temperature of 0 ° C. or higher and 50 ° C. or lower.
  • [16] The method for impregnating a food material according to any one of [1] to [15], wherein the food material is put in a soft food packaging material or a hard container.
  • [17] A substance-impregnated food produced by the method for impregnating a food material according to any one of [1] to [16].
  • [18] Processed food using the substance-impregnated food according to [17].
  • a reduced pressure impregnation apparatus for carrying out the method for impregnating a food material according to any one of [1] to [16].
  • the material impregnation method of the present invention is an impregnation method utilizing the phase transition phenomenon of water in food materials, and the material impregnation driving force is volume increase and volume expansion accompanying water boiling with pressure change, volume contraction and condensation of water vapor. Occurs with a series of water volume changes due to volume reduction by. It is larger than the material impregnation driving force by the expansion and contraction of air contained in the conventional food material. For this reason, in the same shape of the food material, a drastic reduction in the impregnation time and a significant increase in the amount of the impregnation substance are observed. Furthermore, impregnation with a viscous substance is also possible.
  • the enzyme impregnation process which conventionally takes several minutes to several tens of minutes, can be shortened from several seconds to several tens of seconds. Therefore, the enzyme impregnation treatment that has been performed in batch processing can be performed simultaneously with material impregnation of food and bagging and packaging processing using a continuous vacuum packaging machine, etc., enabling mass production by continuous processes Become. Furthermore, since the amount of enzyme impregnation into the food material is increased, the decomposition time of the tissue interstitial material is shortened, so that the enzyme decomposition step can be shortened.
  • Substances that can be impregnated are not limited to high-molecular substances and viscous substances, but low-molecular substances are also possible.
  • the shape-retaining contrast inspection food containing a high amount of medical contrast agent can also be produced.
  • new foods containing a high amount of taste, flavor components, pigments and the like can also be produced.
  • FIG. It is the figure which showed the change of the internal pressure and boiling pressure in Example 1.
  • FIG. It is the figure which showed the change of the internal pressure and boiling pressure in the comparative example 1. It is the figure which showed the change of the internal pressure in the comparative example 2, and a boiling pressure. It is the figure which showed the change of the internal pressure and boiling pressure in Example 2. It is the figure which showed the change of the internal pressure and boiling pressure in Example 3. It is the figure which showed the change of the internal pressure and boiling pressure in the comparative example 4. It is the figure which showed the change of the internal pressure and the boiling pressure in the comparative example 5. It is the figure which showed the change of the internal pressure and boiling pressure in the comparative example 6. It is the figure which showed the change of the internal pressure and boiling pressure in Example 4.
  • the foodstuff having a shape recognizable by appearance used in the present invention can be a foodstuff having a shape capable of sufficiently recognizing what foodstuff itself is from the appearance. It can be a shape-retaining food with the original structure of the food, and does not include liquid food or paste food that has been crushed with a mixer or the like and has collapsed. Shaped foods that can be eaten in a normal meal can be used, and the food can be used as it is, or can be cut and used. In the case of preparing by cutting, for example, it can be a food prepared by ginkgo cutting, ring cutting, half-moon cutting, strip cutting, slice cutting, random cutting and the like.
  • Such a kind of food may be any of animal and vegetable ingredients, and raw ingredients, cooked ingredients such as boiled, baked, steamed and fried can be used.
  • vegetables such as radish, carrot, beef bowl, salmon, ginger, cabbage, Chinese cabbage, asparagus, salmon, onion, spinach, komatsuna, broccoli, cauliflower, pepper, eggplant, hermit, potato, sweet potato, taro, Beans such as pumpkins, soybeans, red beans, gold bean beans, beans such as black beans, peas, chickpeas, cereals such as rice, wheat, strawberries, oranges, apples, peaches, cherries, pears, pineapples, bananas, plums , Mushrooms such as mushrooms, chestnuts, mushrooms such as shiitake mushrooms, shimeji mushrooms, sea cucumbers, pine mushrooms, eringi, mushrooms, mushrooms, mushrooms, mushrooms Foods such as seafood such as scallops, clams and clams, meat such as chicken, pork, beef, horse meat, lamb and salmon, and algae such as kombu, seaweed and
  • the food material can be subjected to a pretreatment to relax the tissue prior to the impregnation treatment of the substance.
  • a pretreatment to relax the tissue prior to the impregnation treatment of the substance.
  • the substance can be efficiently impregnated to the center of the food material.
  • Pretreatment methods for tissue relaxation include freezing, wet heat heating, dielectric heating, saturated steam heating, superheated steam heating, pressure heating, tenderization, rolling, dehydration, drying, acid treatment, alkali treatment, enzyme treatment, etc. 1 or 2 or more selected from these groups can be combined and processed.
  • the tissue gap is, for example, a cell gap in which cells are adhered to each other in the case of plant foods, or a protein fiber gap such as muscle fiber protein, myofibrillar protein, and binding fiber protein in the case of animal foods. , And a fat cell gap.
  • Freezing and thawing treatment can relieve the structure by the formation of ice crystals and melting phenomenon of water in the food.
  • a general refrigeration apparatus can be used, and a quick freezing temperature zone such as ⁇ 40 ° C. can be used from a slow freezing temperature zone such as ⁇ 18 ° C. Ice crystals are difficult to grow by rapid freezing, and depending on the food, a sufficient tissue relaxation effect may not be obtained, but it can be used in combination with other tissue relaxation methods such as heating.
  • thawing method natural thawing, flowing water thawing, refrigerator thawing, heating thawing, dielectric heating thawing, etc. can be used.
  • a method of minimizing the drip from the food is preferable from the viewpoint of quality, and is appropriately selected according to the food.
  • the tissue relaxation method using heat treatment can relax the tissue by softening by thermal decomposition.
  • dielectric heating and superheated steam heating are effective in relaxing the structure synergistically because voids are generated by drying of the food material surface as well as softening by heating.
  • the protein can be relaxed by heating it to 65 ° C. or higher, for example, by heat denaturation and shrinkage.
  • the tissue can be relaxed by leaving the tissue flexible.
  • Tenderization, tumbling, and rolling treatment can relax the structure by physical destruction of food materials. Especially, it is used for foods such as meat and seafood, and the tissue can be relaxed by increasing the flexibility of the tissue by muscle cutting by tenderization.
  • the tenderizer either a stab type or a roll rotation type can be used, and the density and pitch width of the blades may be appropriately selected depending on the size and thickness of the food so that the shape does not collapse.
  • the rotational speed can be set and processed so that the shape of the food does not collapse.
  • the food can be seasoned at the same time, and vacuum tumbling can be used.
  • the rolling process by processing the food using a meat hammer or the like, the structure can be partially broken and softened, and the structure can be relaxed.
  • Dehydration can be mitigated by removing voids in the food material and creating voids in the tissue.
  • a device such as a centrifugal separator may be used, or dehydration may be performed by contacting with a material having a water absorption function such as water absorbent paper.
  • salt such as salt may be used for dehydration by the osmotic pressure effect.
  • the food material is impregnated with a substance under reduced pressure as described later (5).
  • a substance under reduced pressure By heating the food in advance before the impregnation, water in the food can be easily boiled in the decompression process, and water vapor can be generated in the food.
  • the heating temperature the food material temperature is preferably heated to 50 ° C. or higher, and more preferably 60 ° C. or higher.
  • any method can be used as long as it is a method used for cooking and processing ingredients such as boiling, baking, steaming and frying. Examples of the heating method include wet heat heating, dielectric heating, saturated steam heating, superheated steam heating, firing heating, and Joule heating, and any heating principle by conduction, radiation, or convection may be used.
  • the substance impregnated in the food material can be selected from any of a low molecular substance, a high molecular substance, and a viscous substance, and can be impregnated by one kind or a combination of two or more kinds. Specifically, vitamins, iron, calcium, as well as proteins, fats and oils, enzymes, polysaccharides, thickeners, emulsifiers, high molecular substances such as starch, and viscous substances that are commonly used in food preparation and processing.
  • an enzyme is impregnated for the purpose of producing a shape-retaining softened food, and further a thickener or processed starch is impregnated in order to impart a water separation inhibiting function.
  • a thickener or processed starch is impregnated in order to impart a water separation inhibiting function.
  • those substances are impregnated.
  • seasoning ingredients at the same time, impregnation with seasonings, amino acids and the like.
  • a new food texture, a functional food, and a food for contrast inspection it can be prepared by appropriately selecting an impregnating substance.
  • enzymes examples include enzymes that degrade proteins such as proteases and peptidases into amino acids and peptides, amylases, glucanases, cellulases, pectinases, pectinesterases, hemicellulases, ⁇ -glucosidases, mannases, xylanases, alginate lyases, chitosanases, inulinases, chitinases Enzymes that break down polysaccharides such as starch, cellulose, inulin, glucomannan, xylan, alginic acid, fucoidan, etc.
  • proteins such as proteases and peptidases into amino acids and peptides
  • amylases such as proteases and peptidases into amino acids and peptides
  • glucanases cellulases
  • pectinases pectinesterases
  • hemicellulases ⁇ -glucosidases
  • oligosaccharides into oligosaccharides, enzymes that break down fats such as lipase, enzymes that digest and decompose foods such as pancreatin and pepsin Can be illustrated. These may be used alone or in combination of two or more as long as they do not interfere with each other.
  • thickener and starch examples include wheat starch, rice starch, corn starch, potato starch, tapioca starch, sweet potato starch, curdlan, agar, gelatin, pectin, CMC, xanthan gum, guar gum and gellan gum. .
  • Starch can also be used as modified starch. Starch can be used in either an ungelatinized state or a gelatinized state.
  • the impregnating substance can be supplied to the food material in either a liquid or powder state, and can be contacted by a method such as applying to the food material, spraying, or dipping.
  • the pH can be adjusted according to the properties of the impregnating substance.
  • Pressure device A pressure reduction device is used to depressurize the food and impregnate the material.
  • a general-purpose decompression device such as a vacuum can equipped with a vacuum pump, a vacuum packaging machine, or a vacuum cooler can be used. Any decompression device can be used as long as it is a decompression device capable of performing the substance impregnation method by the phase transition phenomenon of water in the foodstuff of the present invention.
  • the decompression device preferably comprises a device capable of arbitrarily setting the decompression and decompression speed, and when the impregnation material is supplied under reduced pressure, comprises a mechanism for supplying the impregnation material under reduced pressure, or It may be possible to control the temperature such as heating the food under reduced pressure.
  • the depressurization treatment of the food can be carried out by installing it in a vacuum chamber that can be hermetically sealed in the container, and can also be carried out by depressurization in a container such as a hard container or soft packaging material containing the food. .
  • a hard container a can, a bottle, earthenware, porcelain, a resin molding container, etc. can be used, for example.
  • the soft container for example, a flexible pouch, a film molding container, or the like can be used.
  • the substance impregnation method of the present invention comprises: (i) a step of bringing the impregnation material into contact with the food; (ii) subjecting the food to a reduced pressure treatment, boiling water in the food under reduced pressure, (Iii) Pressurizing the food, reducing the volume by condensing the water vapor and condensing the water, generating impregnation driving force, and generating the structure of the food And a step of impregnating the substance therein.
  • the impregnation driving force to be generated is significantly larger than the material impregnation driving force using the volume expansion and contraction phenomenon associated with the pressure change of the air in the food, which is an existing decompression impregnation method.
  • the flexibility of the food material can be used, the volume change of the water in the food material occurs reliably, and a rapid impregnation of the substance and a sufficient amount of impregnation can be ensured.
  • step (I) The step of bringing the impregnated material into contact with the food material
  • the material is brought into contact with the food material before the step (iii) described later is performed.
  • a method of performing a decompression step after bringing a substance into contact with a heated food material (b) a method of contacting the material after starting the decompression step and performing a later-described step (iii), ( c) After the substance is brought into contact with the food material, after heating, a method of performing a decompression step, (d) a method of bringing the material into contact before the food material structure relaxation step, and the like can be performed.
  • the substance when an impregnated substance is brought into contact with a heated food material, the substance may be affected by heat depending on the contact method.
  • the contact method For example, enzymes, nutrient-enriched proteins, vitamins, pigments, and the like may be denatured by heat, nutrients may be decomposed, or discolored. Therefore, which one of the contact steps (a) to (d) is to be performed is appropriately selected in consideration of the type of impregnated substance, the characteristics of the food material, the amount of the impregnated material and the food material used when contacting, the contact method, etc. To do.
  • a method of coating, spraying, or dipping is used for the contact between the impregnating substance and the food material.
  • the pressure applied to the food material reaches the water vapor pressure of the food material temperature and further controls the pressure to continuously boil the water in the food material
  • the temperature of the food material decreases due to the heat of vaporization of water.
  • the pressure applied to the food for example, the internal pressure of the decompression tank
  • the pressure applied to the food may be controlled so as to be equal to or lower than the water vapor pressure (pressure at which the water in the food boils) calculated by the Antoine equation of the vapor pressure curve.
  • the pressure P (kPa) applied to the foodstuff is the water vapor pressure P ′ (calculated by the above Antowan equation at the food material temperature T ′ (K) that decreases with the heat of vaporization. It may be controlled so that P ⁇ P ′ with respect to kPa) to maintain the boiling state of water in the foodstuff.
  • One method for satisfying the above conditions for the total pressure difference is to set the boiling start pressure in the decompression process to be 10 kPa or higher and then control the pressure to be P ⁇ P ′. .
  • the boiling state of P ⁇ P ′ can be continued, and the generated water vapor can be expanded to quickly fill the tissue gap with water vapor.
  • This steam expansion occurs in inverse proportion to the pressure drop according to Boyle-Charles' law. As the pressure is reduced from the boiling pressure, the expansion rate increases as the pressure decreases. Therefore, the higher the boiling start pressure, the better.
  • the boiling start pressure can be set to 10 kPa or more by rapidly depressurizing the food in advance using the food previously heated to 50 ° C. or more, more preferably 60 ° C. or more.
  • the average decompression speed of the rapid decompression process (the average decompression speed obtained from “(set pressure ⁇ atmospheric pressure) / hour” from the time taken to reach the set pressure from the atmospheric pressure) is an absolute value. For example, 0.7 kPa / s or more, preferably 1.0 to 101 kPa / s, more preferably 1.5 to 101 kPa / s.
  • the material impregnation driving force is significantly larger than the impregnation driving force in the expansion and contraction of the air in the food material so far.
  • the air in the tissue gap expands about 100 times by the pressure reduction from atmospheric pressure to 1 kPa, and fills the tissue gap with air.
  • the volume increase rate accompanying the phase transition of water is significantly larger than the expansion of air in the food material, and the tissue gap can be quickly filled with gas.
  • the boiling of the food and the solution may cause problems such as spilling of the impregnating solution and shape collapse due to collision between the foods, or problems such as mixing of water vapor into the vacuum pump of the decompression device.
  • a temperature difference between the heated food material and the impregnating substance solution is preferably 10 ° C. or higher, more preferably 20 ° C. or higher, and further preferably 30 ° C. or higher. If the solution temperature is set below the boiling temperature at the set pressure so that it does not boil at the set pressure that is finally applied to the food material, the solution is less likely to boil and can be impregnated reliably.
  • the decompression process is started without contacting the liquid in which the impregnated material is dissolved, and this process and the next process in which the tissue gap is filled with water vapor.
  • the impregnated substance solution can be contacted under reduced pressure before (iii) is carried out. At that time, it is preferable to adjust the temperature so that the solution charged under reduced pressure does not boil.
  • Whether or not the tissue gap of the food material is filled with water vapor is determined, for example, based on whether the generation of water vapor from the food material is stopped or whether the flexible food material with relaxed structure is expanded in volume compared to the food material before decompression. be able to.
  • the solution is directly impregnated.
  • the substance is impregnated not only in the interstitial space but also in the food tissue (inside cells and fibers).
  • the substance impregnation into the food material is performed by a change in the state of water vapor filled in the tissue gap. After filling the tissue gap with water vapor, the process proceeds to a re-pressure process, and by increasing the pressure, the water vapor in the tissue gap is contracted, and the volume of the food tissue gap is reduced by phase transition (condensation) to reduce the volume. A significant pressure difference between the internal pressure and the external pressure is generated, and the tissue gap is impregnated with the substance.
  • the tissue gap in the food material is filled with the expanded air, and then the material is impregnated by completely returning to normal pressure. Since the impregnation driving force is small, the impregnation speed can be increased rapidly or slowly until the normal pressure is restored.
  • the substance impregnation driving force of the present invention is large, and the substance can be impregnated to the inside of the food by a slight pressure increase without completely returning to normal pressure. This means that if the pressure is rapidly increased, the tissue gap may be crushed before the substance is impregnated, and the substance may not be sufficiently impregnated to the center of the food material, and the food material may shrink or collapse.
  • the impregnation effect can be further enhanced by using in combination the impregnation driving force due to the boiling and expansion of moisture in the food, the contraction and condensation of water vapor, and the impregnation driving force due to the expansion and contraction of air in the food.
  • the step of generating impregnation driving force due to the boiling and expansion of moisture in the food, the contraction and condensation of water vapor, and the step of generating the impregnation driving force due to the expansion and contraction of air in the food may each be performed a plurality of times. Can be set as appropriate.
  • the pressure of the food is not carried out until the temperature of the food is lowered by the heat of vaporization, the impregnated substance, the external contact material such as equipment, and the water vapor pressure at the temperature of the food becomes equal to the set pressure.
  • a holding method is also possible. In that case, instead of setting the pressure holding section for a fixed time such as 5 minutes or 10 minutes, the pressure holding section is set until the water vapor pressure at the food temperature becomes equal to the holding pressure, and then the pressure is rapidly restored to the normal pressure. It is possible to carry out the pressure-recovery step, and it is possible to efficiently design the decompression time required for the material impregnation. However, in order to efficiently perform the entire impregnation process in a shorter time, it is preferable to perform a slow pressure increase of 1 kPa / s or less immediately after the pressure reduction in order to satisfy P> P ′.
  • a strong substance impregnation driving force can be obtained and the substance can be impregnated over the entire foodstuff.
  • the enzyme impregnation of this subject can also be carried out, and the shape-retaining softened food can be mass-produced by continuously performing subsequent steps such as enzyme deactivation reaction.
  • a substance can be impregnated quickly and in large quantities.
  • the food or food impregnated with the substance can be further processed into a processed food.
  • Pectin-degrading enzyme microbe-derived enzyme, Yakult Pharmaceutical Co., Ltd.
  • 0.1 M citrate buffer pH 5.5
  • the prepared enzyme solution was vacuum packed, cooled in ice water and used at 5 ° C. or lower.
  • ⁇ Warming treatment> The frozen carrot was immersed in water at 20 ° C. for 30 minutes and thawed. Then, it was heated by being immersed in a constant temperature water bath set at 80 ° C. for 10 minutes.
  • the pressure reducing device used for impregnation, pressure change rate calculation, food temperature measurement, boiling pressure calculation of water in the food, and calculation of the pressure difference sum value S that generates the impregnation driving force were as follows.
  • the decompression device used was a small vacuum packaging machine "FVCII-LAB" manufactured by Furukawa Seisakusho.
  • the present vacuum packaging machine includes a vacuum box of 610 mm ⁇ 445 mm ⁇ 80 mm, and also includes a sealer that seals the vacuum packaging bag in the box.
  • This vacuum packaging machine can implement the method of carrying out the pressure reduction processing of the foodstuff directly in a vacuum box, and the method of carrying out the vacuum processing of the foodstuff put into the vacuum packaging bag.
  • a valve can be provided in the middle of the connection between the vacuum pump and the vacuum box to arbitrarily adjust the decompression speed in the cabinet, and a pressure release valve can be provided to arbitrarily regulate the pressure increase speed from the decompression to the atmospheric pressure.
  • the atmospheric pressure is 101 kPa and is used in the calculation. For example, when it takes 10.8 seconds to depressurize from the atmospheric pressure to 1 kPa, the depressurization rate is changed from the pressure change value ⁇ 100 (kPa) to 10.8 (seconds). And can be expressed as -9.3 kPa / s.
  • the temperature of food shows the center temperature (core temperature) of the food.
  • a temperature logger (As One Co., Ltd., TL3663 type) connected with a needle type temperature sensor (As One Co., Ltd., model H9631-02) was used, and the sensor was inserted into the center of the food and measured at intervals of 2 seconds.
  • Comparative Example 3 After thawing frozen carrots in water at 20 ° C for 30 minutes, do not heat at 80 ° C, and impregnate with 0.1M citrate buffer (pH 5.5) instead of enzyme solution did. The other processes were the same as in Example 1. Comparative Example 1 was used as a control not subjected to enzyme treatment.
  • Example 1 is very soft compared to Comparative Example 3 of the control, adjusted to 5 ⁇ 10 4 N / m 2 or less, soft enough to be crushed smoothly with gums, and with sufficient quality as a shape-retaining softened nursing food there were.
  • Comparative Examples 1 and 2 although it was softened as compared with the control, the degree of softening as in Example 1 was not obtained, and a portion where the softening was insufficient was found in the central part of the food.
  • Example 1 In the carrot heated to 80 ° C. in Example 1, the boiling pressure of the food was lower than the boiling pressure of the food during the decompression process, and water in the food was rapidly boiled. After boiling, the temperature of the food decreased due to the latent heat of vaporization of water, so the boiling pressure dropped rapidly as well. However, even when the inside of the chamber reached the set pressure of 1 kPa, the inside pressure was below the boiling pressure, and the boiling state continued during that time. While the internal pressure was increased from 1 kPa to 5 kPa, the internal pressure exceeded the boiling pressure, and the boiling state was completed.
  • Comparative Example 2 the same phenomenon as in Comparative Example 1 was observed. Due to the effect of heating at 80 ° C. once before the impregnation treatment, the hardness is softer than that of Comparative Example 1, but the remarkable softening effect by enzymatic degradation as in Example 1 is not obtained, and in the food as in Comparative Example 1. Softening unevenness was observed. When the carrots of Comparative Examples 1 and 2 are reacted in a refrigerator for 16 hours for a long time, they soften uniformly, so that there is a concentration gradient in the enzyme distribution in the food, and the amount of enzyme necessary for softening in a short time is impregnated. It was not considered.
  • the present invention in order to set the food material temperature high, after sufficient boiling of water in the food material and the expansion phenomenon of water vapor occur, a strong impregnation driving force is generated along with the shrinkage and condensation of water vapor. Therefore, the food material is rapidly and massively impregnated with the enzyme, so that it can be reliably softened even with a short reaction time.
  • the total pressure difference S for generating the impregnation driving force was as large as 368 kPa ⁇ s in Example 1, 7 kPa ⁇ s in Comparative Example 1, and 28 kPa ⁇ s in Comparative Example 2.
  • Comparative Examples 1 and 2 it was thought that water boiling sufficient to obtain a sufficient impregnation driving force did not occur.
  • Example 2 Frozen carrots were softened in the same manner as in Example 1 except that the frozen carrots were immersed in water at 20 ° C. for 30 minutes for thawing and then the heating temperature was changed to 70 ° C.
  • Example 3 Frozen carrots were soaked in water at 20 ° C. for 30 minutes to thaw and then treated in the same manner as in Example 1 except that the heating temperature was changed to 60 ° C. to soften the carrots.
  • Table 2 shows the processing conditions and hardness of each sample. At 70 ° C., it was adjusted to 5 ⁇ 10 4 N / m 2 or less in the same manner as in Example 1 and sufficiently softened to be usable as a nursing food. Although the physical property value was higher at 70 ° C. than 70 ° C. and 80 ° C. of Example 1, the whole food was soft and soft enough to be chewed and crushed with gums. On the other hand, at 50 ° C. or less, the degree of softening was insufficient. It was considered that the enzyme amount sufficient to soften the whole food could not be sufficiently impregnated in a short reaction time.
  • FIGS. 4 to 8 Changes in the boiling pressure and the internal pressure in Examples 2 and 3 and Comparative Examples 4 to 6 are shown in FIGS. 4 to 8, respectively.
  • the boiling pressure was higher as the food temperature was higher, and the internal pressure was lower than the boiling pressure at a relatively high pressure. Even at 50 ° C. or lower, the internal pressure was lower than the boiling pressure during the decompression process, but no continuous boiling phenomenon was observed. This was considered to be because the boiling phenomenon occurred inside the food material, but it was not in a condition where it boiled continuously and boiled so vigorously that water vapor was discharged to the outside of the food material. Since the pressure change from the boiling pressure was small, the expansion of the generated water vapor did not occur sufficiently, and it was considered that the tissue gap could not be filled with the expanded water vapor.
  • carrots were not sufficiently softened in Comparative Examples 4, 5, and 6 because the volume change of water due to boiling and steam expansion, steam contraction and condensation of water, which is a feature of the present invention, did not occur sufficiently. This is a result that a sufficient substance impregnation driving force could not be obtained, and it was considered that an enzyme amount that could be sufficiently softened by a short-time enzyme reaction could not be impregnated.
  • the boiling start pressures of Examples 2 and 3 and Comparative Examples 4, 5, and 6 were 27 kPa, 18 kPa, 10 kPa, 7.0 kPa, and 3.8 kPa, respectively. From this, in order to sufficiently obtain the effects of the present invention, in the process of heating and decompressing the food, the pressure is set to be in a P ⁇ P ′ state at a pressure of at least 10 kPa and further reduced pressure treatment It can be said that it is important to cause the boiling state to continue and the expansion of water vapor.
  • the total pressure difference value S for generating the impregnation driving force is 368 kPa ⁇ s in Example 2, 185 kPa ⁇ s in Example 3, 94 kPa ⁇ s in Comparative Example 4, 104 kPa ⁇ s in Comparative Example 5, and Comparative Example 6 Then, it was 37 kPa ⁇ s.
  • the total pressure difference value can be set to 115 kPa ⁇ s or more, and as one of the implementation methods, the boiling start pressure is set to 10 kPa or more. You can also
  • Example 4 The frozen carrot was immersed in water at 20 ° C. for 30 minutes and thawed, and then immersed in a constant temperature water bath set at 80 ° C. for 10 minutes and heated. Softened carrots were prepared by impregnating the enzyme solution in the same manner as in Example 1 except that the pressure reduction rate from atmospheric pressure to the set pressure of 1 kPa was set to ⁇ 1.94 kPa / second.
  • Example 4 shows the processing conditions and hardness in Example 4 and Comparative Example 7. Moreover, the pressure changes of the boiling pressure and the internal pressure in Example 4 and Comparative Example 7 are shown in FIGS. 9 and 10, respectively.
  • Example 4 it was sufficiently softened, but in Comparative Example 7, the degree of softening inside the food was insufficient.
  • the temperature in the chamber was lower than the boiling pressure during the decompression step, the moisture in the food material boiled and water vapor was generated and discharged to the outside of the food material, but under the conditions of Comparative Example 7, the decompression speed was moderate. For this reason, the pressure inside the chamber is lower than the boiling pressure (P ⁇ P ′) is lower than 10 kPa, and no discharge phenomenon of water vapor due to boiling was observed.
  • the depressurization speed can be arbitrarily set, but the depressurization process that can keep the boiling state at a pressure satisfying the internal pressure P ⁇ boiling pressure P ′ at least 10 kPa is important.
  • the pressure reduction rate may be a rapid pressure reduction of ⁇ 0.7 kPa or less / s.
  • the total pressure difference value S for generating the impregnation driving force was 174 kPa ⁇ s in Example 4 and 114 kPa ⁇ s in Comparative Example 7.
  • the total pressure value can be set to 115 kPa ⁇ s or more, and as one of the implementation methods, the decompression speed is ⁇ 0.7 kPa or less. / S rapid depressurization can also be used.
  • Example 5 The frozen carrot was immersed in water at 20 ° C. for 30 minutes and thawed, and then immersed in a constant temperature water bath set at 80 ° C. for 10 minutes and heated. Immediately after the pressure was reduced and reached 1 kPa, the pressure-returning step was started, and the speed from 1 kPa to 5 kPa was set to 0.043 kPa / sec. It implemented similarly to Example 1 except having changed the pressure
  • Example 6 The frozen carrot was immersed in water at 20 ° C. for 30 minutes and thawed, and then immersed in a constant temperature water bath set at 80 ° C. for 10 minutes and heated. After the pressure was reduced and reached 1 kPa, the process immediately proceeded to the decompression step, and the speed from 1 kPa to 5 kPa was set to 0.175 kPa / sec. It implemented similarly to Example 1 except having changed the pressure
  • Example 7 The frozen carrot was immersed in water at 20 ° C. for 30 minutes and thawed, and then immersed in a constant temperature water bath set at 80 ° C. for 10 minutes and heated. Immediately after the pressure was reduced and reached 1 kPa, the pressure-reducing step was started, and the speed from 1 kPa to 10 kPa was set to 0.083 kPa / second. It implemented similarly to Example 1 except having changed the initial slow pressure
  • Table 4 shows the processing conditions and hardness of each example and comparative example.
  • the changes in the internal pressure and the boiling pressure in Examples 5 to 7 and Comparative Examples 8 and 9 are shown in FIGS. 11 to 15, respectively.
  • the internal pressure reaches 1 kPa
  • the internal pressure is lower than the boiling pressure, and the moisture in the food is in a boiling state, but by gradually increasing the pressure from 1 kPa to 5 kPa, Shrinkage occurs, and the surface layer of the food that is in direct contact with the enzyme solution first decreases in temperature, thus condensing water vapor.
  • the inside pressure again exceeds the boiling pressure, the boiling is completely stopped even in the center of the food, and the outer liquid is impregnated by the contraction and condensation of the water vapor.
  • Example 5 and Example 6 after the boiling pressure exceeded the internal pressure, the pressure was restored to atmospheric pressure, so that the enzyme solution was sufficiently impregnated and the carrot was softened.
  • Comparative Example 8 in which a rapid pressure increase process was started before the boiling pressure exceeded the boiling pressure and the pressure was returned to atmospheric pressure, the central part of the food was not subjected to the contraction or condensation process of water vapor. The liquid was not sufficiently impregnated, resulting in insufficient softening. Also, since the atmospheric pressure was suddenly applied before the tissue was impregnated with the enzyme, the material was compressed and deformed. Also in Comparative Example 9, it was considered that the impregnation could not be sufficiently performed since the rapid pressure increasing process was started before the boiling pressure exceeded the boiling pressure and the pressure was restored to atmospheric pressure.
  • the process proceeds to the decompression process, and the boiling pressure is again within the internal pressure.
  • the enzyme solution can be sufficiently impregnated by gently increasing the pressure until it exceeds the pressure, and then a sufficient amount of the enzyme solution can be impregnated in a short time by rapidly returning the pressure to atmospheric pressure.
  • the total pressure difference S for generating the impregnation driving force was 669 kPa ⁇ s in Example 5, 131 kPa ⁇ s in Example 6, 410 kPa ⁇ s in Comparative Example 8, and 267 kPa ⁇ s in Comparative Example 9.
  • the total pressure difference value was 115 kPa ⁇ s or more.
  • Comparative Examples 8 and 9 the impregnation effect was not obtained even with a sufficient total pressure difference value. This was thought to be because rapid pressure increase processing was started before the internal pressure P exceeded the boiling pressure P ′.
  • Example 7 After reaching 1 kPa, the pressure is increased gently to 10 kPa, which is higher than 5 kPa, and even after the boiling pressure exceeds the internal pressure, the pressure can be increased gently to impregnate a sufficient amount of enzyme. Since it can be prepared softly, it can be said that setting a longer pressure increase section produces a more excellent impregnation effect.
  • the total pressure difference was 367 kPa ⁇ s.
  • the pressurizing section can be appropriately adjusted in accordance with the treatment efficiency at the impregnation treatment site.
  • the pressure condition is set so that the total pressure difference value S is preferably 115 kPa ⁇ s or more, more preferably 130 kPa ⁇ s or more. Should be set. Furthermore, by setting the boiling start pressure, the pressure reduction rate, and the pressure increase rate condition, it is possible to reliably achieve a rapid and large amount of material impregnation treatment.
  • Example 8 A viscous enzyme solution was prepared.
  • Pectin-degrading enzyme microbe-derived enzyme, Yakult Pharmaceutical Co., Ltd.
  • xanthan gum Mitsubishi Corporation Foodtech Co., Ltd.
  • the enzyme solution and xanthan gum solution were mixed at 1: 1 to prepare a viscous enzyme solution having a final enzyme concentration of 0.5% (w / v) and a final xanthan gum concentration of 0.1% (w / v).
  • the viscous enzyme solution was vacuum packed, cooled in ice water and used at 5 ° C. or lower.
  • Frozen carrot was directly put into boiling water, boiled for 5 minutes, and thawed and heated. Immediately immersed in a cooled viscous enzyme solution was impregnated. The steps after the impregnation treatment were performed in the same manner as in Example 1.
  • the viscosity of the viscous enzyme solution was measured with a B-type viscometer (Toki Sangyo Co., Ltd., VISCOMETER TV-10) immediately after impregnation.
  • the viscosity at a temperature of 13 ° C. was 14 mPas for a 0.1% (w / v) viscous enzyme solution and 170 mPas for a 0.25% (w / v) viscous enzyme solution.
  • Example 9 Xanthan gum (Mitsubishi Corporation Foodtech Co., Ltd.) was changed to a concentration of 0.5% (w / v), and 1.0% (w / v) concentration of enzyme solution and xanthan gum solution were mixed 1: 1. The same procedure as in Example 8 was performed except that the enzyme solution was impregnated with a final enzyme concentration of 0.5% (w / v) and a final xanthan gum concentration of 0.25% (w / v).
  • Example 12 The same procedure as in Example 8 was performed except that 0.1 M citrate buffer (pH 5.5) was impregnated instead of the viscous enzyme solution. Enzyme-untreated control was used.
  • Table 5 shows the hardness of each example and comparative example.
  • the degree of softening varies depending on the difference in viscosity
  • Example 10 A commercially available burdock (raw) was cut into 1 cm thick slices, boiled for 30 minutes, cooled to room temperature, and then frozen in a -20 ° C freezer (Hoshizaki Electric Co., Ltd., HRF-120XFT type) for over 16 hours. After thawing by immersing in 20 ° C. water for 30 minutes, boiling and heating for 10 minutes, and then impregnating the softening enzyme in the same manner as in Example 1, a softened food material was obtained.
  • a -20 ° C freezer Hoshizaki Electric Co., Ltd., HRF-120XFT type
  • Example 13 In Example 10, a burdock impregnated with 0.1 M citrate buffer (pH 5.5) instead of the softening enzyme was produced.
  • Example 11 Cut commercially available potatoes (raw) into 1cm thick slices, steam them at 95 ° C for 15 minutes in a steam convection oven (Marsen, SSC-04MSC type), and then store at -20 ° C refrigerator (Hoshizaki Electric Co., Ltd., HRF- 120XFT type) and frozen for 16 hours or more. After immersing in water at 20 ° C. for 30 minutes, thawing, boiling and heating for 5 minutes, and then impregnating the softening enzyme in the same manner as in Example 1, a softened food was obtained.
  • Example 14 potato impregnated with 0.1 M citrate buffer (pH 5.5) instead of the softening enzyme was produced.
  • Example 12 A commercially available radish (raw) was molded into a cylindrical shape having a thickness of 1 cm and a diameter of 4 cm, steamed at 95 ° C. for 30 minutes in a steam convection oven (Marsen Co., Ltd., SSC-04MSC type), and then cooled to room temperature. Using a heating radish (center temperature 97 ° C.) heated for 600 W in a microwave oven (National, NE-SV30HA) for 1 minute, the softened enzyme was impregnated as it was in Example 1 to obtain a softened food material.
  • a heating radish center temperature 97 ° C.
  • a microwave oven National, NE-SV30HA
  • Example 15 In Example 12, a radish impregnated with 0.1 M citrate buffer (pH 5.5) instead of the softening enzyme was produced.
  • Example 13 A commercially available domestic chicken leg was cut at a width of 1 cm, and then subjected to tenderization with the cut surface as the upper surface. After boiling in boiling water for 5 minutes, it was impregnated by immersion in an enzyme solution (0.1% (w / v) plant-derived protease, 0.1 M phosphate buffer (pH 7.0)) immediately cooled to 4 ° C. After the impregnation step, the same treatment as in Example 1 was performed, and the final enzyme inactivation was performed in a steam convection oven at 80 ° C. for 20 minutes.
  • an enzyme solution (0.1% (w / v) plant-derived protease, 0.1 M phosphate buffer (pH 7.0)
  • Example 16 chicken thighs impregnated with 0.1 M phosphate buffer (pH 7.0) instead of the softening enzyme were prepared.
  • Salted pork was prepared.
  • a commercially available US pork fillet (raw) was cut to a width of 1 cm and then subjected to tenderization using a scissor machine (manufactured by Jacquard) with the cut surface at the top.
  • a scissor machine manufactured by Jacquard
  • After being immersed in a seasoning liquid (0.1% (w / v) plant-derived protease, 1.0% (w / v) saline) prepared in advance for 3 minutes, applied to and infiltrated into the surface layer of the ingredients, steam
  • the center temperature of the foodstuff was heated to 60 ° C. or higher by heating at 70 ° C. for 5 minutes in a convection oven (Marzen Co., Ltd., SSC-04MSC type).
  • the pressure was immediately reduced to 1 kPa (decompression rate ⁇ 7.6 kPa / s), and after reaching 1 kPa, the pressure was increased to 5 kPa at 0.096 kPa / s, followed by atmospheric pressure. (Pressure increase rate 24.6 kPa / s).
  • a refrigerator 4 ° C.
  • Salt pork was prepared by heating in a steam convection oven at 80 ° C. for 15 minutes.
  • Example 15 In the same manner as in Example 14, a commercially available US pork fillet (raw) was cut to a width of 1 cm. It was immersed in a seasoning liquid (0.1% (w / v) plant-derived protease, 1.0% (w / v) saline) prepared in advance for 3 minutes, and applied and penetrated into the surface layer of the food material. Subsequently, the cut surface was set as the upper surface, and a tenderization process was performed using a line cutter (manufactured by Jacquard). That is, in the process of Example 14, the seasoning liquid dipping process was performed prior to the tenderizing process. Others were the same as in Example 14, and the ingredients were heated following the soaking of the seasoning liquid and the tenderization treatment, and the impregnation treatment, surface cleaning, refrigerated storage, and heat treatment were carried out to prepare salted pork meat.
  • a seasoning liquid (0.1% (w / v) plant-derived protease, 1.0% (w / v
  • Example 14 In Example 14, the same process was implemented except having used water instead of the seasoning liquid, and the cooked pork without a seasoning was produced.
  • Example 16 Simmered radish was prepared.
  • a commercially available radish (raw) was cut into a 1 cm thick, 4 cm diameter cylinder, steamed at 95 ° C. for 30 minutes in a steam convection oven (Marsen Co., Ltd., SSC-04MSC type), and then cooled to room temperature. Thereafter, it was frozen for 16 hours or more in a freezer set at ⁇ 20 ° C. (Hoshizaki Electric Co., Ltd., HRF-120XFT type). The frozen radish was thawed in running water, and then heated in a microwave oven (National, NE-SV30HA) for 700 W for 1 minute to prepare a heated radish (center temperature 100 ° C.).
  • a microwave oven National, NE-SV30HA
  • a warming radish was impregnated with a seasoning liquid (manufactured by Kikkoman Corp., white soup, diluted 5 times the concentrated type).
  • the impregnation treatment was performed as follows.
  • the heated radish was dipped in the seasoning liquid (4 ° C.) and immediately subjected to a pressure reduction treatment (pressure reduction rate—8.3 kPa / s) to 4.0 kPa using the same pressure reduction apparatus as in Example 1.
  • the return pressure was started immediately, the pressure was increased to 10 kPa at 0.16 kPa / s, and the pressure was recovered to atmospheric pressure (pressure increase rate 24.5 kPa / s).
  • a steam convection oven Marsen Co., Ltd., SSC-04MSC type
  • Example 17 In the same manner as in Example 16, a heating radish (center temperature 100 ° C.) was prepared. A warming radish was impregnated with a seasoning liquid (Kikkoman Co., Ltd., white broth, 5 times diluted concentrated type) prepared in advance. The impregnation treatment was performed as follows. The heated radish was dipped in the seasoning liquid (4 ° C.) and immediately subjected to a pressure reduction treatment (pressure reduction rate ⁇ 8.0 kPa / s) to 4.0 kPa using the same pressure reduction apparatus as in Example 1. The return pressure was started immediately, and the pressure was increased to 10 kPa at 0.14 kPa / s.
  • the pressure was reduced again to 4.0 kPa (pressure reduction rate—3.5 kPa / s), and then the pressure was restored to atmospheric pressure (pressure increase rate 24.8 kPa / s). That is, by carrying out the two decompression and pressurization steps, the impregnation driving force due to the boiling and expansion of moisture in the food of the present application, the contraction and condensation of water vapor, and the impregnation driving force due to the expansion and contraction of air in the food The ingredients were impregnated with the seasoning by the method of using together. Finally, it was heated at 90 ° C. for 10 minutes in a steam convection oven (Marsen Co., Ltd., SSC-04MSC type) to prepare a boiled seasoning radish.
  • a steam convection oven Marsen Co., Ltd., SSC-04MSC type
  • Example 18 In the same manner as in Example 16, a heated radish (center temperature 99 ° C.) was prepared. A warming radish was impregnated with a seasoning liquid (Kikkoman Co., Ltd., white broth, 5 times diluted concentrated type) prepared in advance. The impregnation treatment was performed as follows. The heated radish was decompressed to 4.0 kPa (decompression rate ⁇ 7.1 kPa / s) using the same decompression apparatus as in Example 1. The depressurized state was maintained for 20 seconds, during which time the seasoning cooled to 4 ° C. from the outside of the decompression device was supplied by the pressure difference inside and outside the decompression device to bring the seasoning liquid into contact with the food.
  • a seasoning liquid Korean Co., Ltd., white broth, 5 times diluted concentrated type
  • the pressure was increased to 0.1 kPa / s up to 10 kPa, then the pressure was reduced again to 4.0 kPa (decompression rate ⁇ 3.3 kPa / s), and the pressure was restored to atmospheric pressure (pressure increase rate 24.9 kPa / s). ). Finally, it was heated at 90 ° C. for 10 minutes in a steam convection oven (Marsen Co., Ltd., SSC-04MSC type) to prepare a boiled seasoning radish.
  • a steam convection oven Marsen Co., Ltd., SSC-04MSC type
  • Example 14 When the hardness was measured with a tensipresser (manufactured by Taketomo Electric Co., Ltd.) in the same manner as in Example 1, it was 7.6 ⁇ 10 5 N / m 2 in Comparative Example 17, whereas Example 14 The 15 salted pork meats were 4.4 ⁇ 10 5 N / m 2 and 4.6 ⁇ 10 5 N / m 2 , respectively, and were delicious salted pork meats adjusted to a softness of 2/3 or less. In any of Examples 16, 17, and 18, a boiled-style seasoning radish in which the seasoning soaked was obtained without performing a long-time stew process.
  • Example 16 a boiled-flavored seasoning radish was obtained by the method using the impregnation driving force by boiling and expansion of moisture in the ingredients of the present application, contraction and condensation of water vapor. Furthermore, in Example 17, by the method using the impregnation driving force due to the boiling and expansion of moisture in the food, the contraction and condensation of water vapor, and the impregnation driving force due to the expansion and contraction of the air in the food, it is more concentrated. Seasoned boiled radish was obtained. Moreover, also in the method of supplying an impregnation substance and making it contact under reduced pressure as Example 18, the seasoning liquid could be impregnated to the radish center part, and the boiled-flavor seasoning radish was obtained.

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Abstract

Le problème décrit par la présente invention est de pourvoir à un nouveau procédé grâce auquel une grande quantité d'une substance peut être imprégnée dans une matière alimentaire en peu de temps. La solution porte sur un procédé d'imprégnation d'une substance dans une matière alimentaire, une force provoquant une imprégnation étant générée en tirant profit d'un phénomène de transition de phase de l'eau dans la matière alimentaire sous une pression réduite et ainsi la substance est imprégnée dans la matière alimentaire tout en conservant la forme de celle-ci de façon à faire en sorte que la matière alimentaire puisse être reconnue à partir de son aspect, ledit procédé étant caractérisé en ce qu'il consiste à : soumettre la matière alimentaire à un traitement de décompression, ainsi que faire bouillir de l'eau dans la matière alimentaire sous une pression réduite et induire l'évaporation de l'eau et une dilatation du volume de la vapeur dans la matière alimentaire de manière à augmenter le volume de celle-ci ; puis soumettre la matière alimentaire, qui est en contact avec la substance d'imprégnation, à un traitement d'amplification, ce qui permet d'induire un rétrécissement du volume de la vapeur d'eau et la condensation de la vapeur d'eau dans la matière alimentaire de manière à diminuer le volume de celle-ci, puis générer une force provoquant une imprégnation, imprégnant ainsi la substance dans la matière alimentaire.
PCT/JP2016/066930 2015-06-08 2016-06-07 Procédé pour imprégner une substance dans une matière alimentaire WO2016199766A1 (fr)

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JP7173516B2 (ja) 2017-01-31 2022-11-16 有限会社クリスターコーポレーション 形状保持型軟化食品の製造方法
JP6448833B1 (ja) * 2018-03-27 2019-01-09 広島県 食材への物質含浸方法及び物質含浸加工食品の製造方法
JP2019170215A (ja) * 2018-03-27 2019-10-10 広島県 食材への物質含浸方法及び物質含浸加工食品の製造方法
JP2020074731A (ja) * 2018-11-09 2020-05-21 大阪瓦斯株式会社 軟化食品製造方法
JP2020074730A (ja) * 2018-11-09 2020-05-21 大阪瓦斯株式会社 軟化食品製造方法
JP7158247B2 (ja) 2018-11-09 2022-10-21 大阪瓦斯株式会社 軟化食品製造方法
JP7158248B2 (ja) 2018-11-09 2022-10-21 大阪瓦斯株式会社 軟化食品製造方法
JP2019170365A (ja) * 2018-11-28 2019-10-10 広島県 物質保持基材
JP2020110146A (ja) * 2019-01-11 2020-07-27 イーエヌ大塚製薬株式会社 軟質化された麺類の製造方法
JP6920706B1 (ja) * 2020-12-17 2021-08-18 広島県 食材への物質導入方法
WO2022130812A1 (fr) * 2020-12-17 2022-06-23 広島県 Procédé d'introduction de substances dans un aliment

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