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METHOD FOR IMPREGNATING SUBSTANCE INTO FOOD MATERIAL 新技術説明会

外国特許コード F190009880
整理番号 2611
掲載日 2019年8月20日
出願国 世界知的所有権機関(WIPO)
国際出願番号 2016JP066930
国際公開番号 WO 2016199766
国際出願日 平成28年6月7日(2016.6.7)
国際公開日 平成28年12月15日(2016.12.15)
優先権データ
  • 特願2015-116006 (2015.6.8) JP
発明の名称 (英語) METHOD FOR IMPREGNATING SUBSTANCE INTO FOOD MATERIAL 新技術説明会
発明の概要(英語) [Problem] To provide a novel method whereby a large amount of a substance can be impregnated into a food material within a short period of time.
[Solution] A method for impregnating a substance into a food material, wherein an impregnation driving force is generated by taking advantage of a phase transition phenomenon of water in the food material under reduced pressure and thus the substance is impregnated into the food material while maintaining the shape thereof so as to make the food material recognizable from the appearance, said method being characterized by comprising: subjecting the food material to a decompression treatment, thus boiling water in the food material under reduced pressure and inducing vaporization of water and volume expansion of steam in the food material so as to increase the volume thereof; then subjecting the food material, which is in contact with the impregnation substance, to a boosting treatment, thus inducing steam volume shrinkage and condensation of steam in the food material so as to decrease the volume thereof, and then generating an impregnation driving force, thereby impregnating the substance into the food material.
従来技術、競合技術の概要(英語) BACKGROUND ART
Super senior society as a background, there is an increasing need of food for the elderly. This food for the elderly to score the mainstream diet or a diet as, in addition to the molding diet, in recent years, the shape retaining softening of the food product has been attracting attention. Softening the food item is a shape-retaining, natural appearance, the particles of the eaten in spite of such a size, shape and color, taste and scent to enjoy a, soft while leaving the material to the foodstuff.
A method for producing shape retaining softening food, food material impregnated with food grade acids, food and soft tissue adhesion in the method for preparing an degradation of substances that are used, food has also been used in the factory. Usually, is the impregnation of the enzyme to a food, rather than impregnated under the immersion processing is utilized. The impregnation is performed under reduced pressure in a short time with proteolytic enzymes can be introduced into the center of the food, the food inside the food material in a shape maintaining the thickness of the tissue adhesive evenly on the resolved, softened food has a feature that is uniformly and evenly. Stew food processing typically represented by a heat treatment in a relatively short time is used as a means to penetrate the material, the enzyme is inactivated by heating cannot be utilized to produce a modified. Even in processing pressure impregnation can be impregnated with enzymes is possible, from the viewpoint of the cost of the apparatus is superior to that of the vacuum. Enzyme after impregnation, in controlling the extent of enzymatic degradation of the food if, while retaining the shape of the food, soft eating healthy for a user easily from the ingredients, the elderly, tongue or gums for the person easily to the collapsible very soft food, various softness can be adjusted.
The inventors have found that, so far, frozen food and decompressed thawed in enzyme solution, with the retention of enzyme for 5-60 under reduced pressure rapidly into the method of impregnation of the food was devised (Patent Document 1). Impregnation method is referred to as a frozen, freeze-thaw food as a pretreatment to reduce the cell gap, the gap between the air and moisture within the material outside the cells and an enzyme food rapidly replacing step and the reduced pressure processing is essential. After impregnated with enzymes, enzymatic reaction, enzyme deactivation of the heating, the shape retaining softening food packaging step and the like is produced. The food material that is impregnated with a pressure-reducing treatment as a method of vacuum impregnation is known for a long time, is impregnated with the center of the food materials, food materials by using freeze-dried porous or the like, sufficient to form a void space and need to be introduced (patent document 2). Non-porous food when the vacuum impregnation, the impregnation of the material remains on the surface of the food. Impregnation in frozen, freeze processing, prompt tissue structural changes caused by the generation of ice crystals, by decompression and generation of voids in the tissue, then the pressure in the air and the enzyme liquid of an ingredient in the rapid replacement efficiency is improved. As a result, the center part from a polymer such as an enzyme may be impregnated with a promptly.
At present the food tissue as a method of relieving, in addition to the freezing and thawing, dielectric heating (Patent Document 3), (Patent Document 4) heating saturated steam, the superheated steam treatment (Patent Document 5), (Patent Document 6) and the like tendaraizu processing has been proposed as an alternative. By such a method, the void space caused by a change in the structure of the food tissue enzymes are carried out in the air is efficient. In addition, there are various types of processing operations is devised to impregnation, the pressure in the impregnation can be repeated multiple times to improve the efficiency has been proposed (patent document 7, non-patent document 1). In the state of the pressure as well as an ingredient in order to urge the evacuating of air from the sufficiently, the pressure reducing device function for the ultrasonic processing method and a physical vibration, a method of heating and microwave heating, is added to the pressure after the pressure-reducing treatment and a method has been proposed (Patent Document 8-12). In a combination of these impregnated with the enzyme into the food, the shape retaining softening production of a food product is being performed.
A pre-processing food these relaxed tissue in combination with the vacuum-pressure impregnation method, both in a non-patent document 2 are revealed in the same as the principle using the mechanism of the frozen impregnation, impregnation is achieved to a food material. That is, food and the reduced pressure treatment so as to form the tissue, tissue relaxation occurs in the air in the food material, boil, expands in accordance with the rules of charles. The expanded air is moisture between the food and out of the tissue, tissue expansion gap is filled with air. Then, return to a normal pressure from the reduced pressure state to apply, to follow the shrinkage of the expanded air tissues spaces and enzyme solution to impregnate the tissue gap.
  • 出願人(英語)
  • ※2012年7月以前掲載分については米国以外のすべての指定国
  • HIROSHIMA PREFECTURE
  • 発明者(英語)
  • SHIBATA Kenya
  • KAJIHARA Ryo
  • NAKATSU Sayaka
  • WATANABE Yayoi
  • SUGIOKA Hikaru
国際特許分類(IPC)
指定国 National States: AE AG AL AM AO AT AU AZ BA BB BG BH BN BR BW BY BZ CA CH CL CN CO CR CU CZ DE DK DM DO DZ EC EE EG ES FI GB GD GE GH GM GT HN HR HU ID IL IN IR IS JP KE KG KN KP KR KZ LA LC LK LR LS LU LY MA MD ME MG MK MN MW MX MY MZ NA NG NI NO NZ OM PA PE PG PH PL PT QA RO RS RU RW SA SC SD SE SG SK SL SM ST SV SY TH TJ TM TN TR TT TZ UA UG US UZ VC VN ZA ZM ZW
ARIPO: BW GH GM KE LR LS MW MZ NA RW SD SL SZ TZ UG ZM ZW
EAPO: AM AZ BY KG KZ RU TJ TM
EPO: AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR
OAPI: BF BJ CF CG CI CM GA GN GQ GW KM ML MR NE SN ST TD TG
参考情報 (研究プロジェクト等) Hiroshima Prefectural Technology Research Institute

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