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METHOD FOR IMPREGNATING SUBSTANCE INTO FOOD MATERIAL UPDATE_EN meetings

Foreign code F190009880
File No. 2611
Posted date Aug 20, 2019
Country WIPO
International application number 2016JP066930
International publication number WO 2016199766
Date of international filing Jun 7, 2016
Date of international publication Dec 15, 2016
Priority data
  • P2015-116006 (Jun 8, 2015) JP
Title METHOD FOR IMPREGNATING SUBSTANCE INTO FOOD MATERIAL UPDATE_EN meetings
Abstract [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.
Outline of related art and contending technology 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.
Scope of claims (In Japanese)[請求項1]
 減圧下で食材内の水の相転移現象を利用して含浸駆動力を発生させて、外観で認識可能な形状を保持した食材内に物質を含浸する方法であって、
 食材を減圧処理し、減圧下で食材内の水を沸騰させて、食材内の水の気化と水蒸気の体積膨張とによる体積増加を引き起こし、
 続いて、含浸物質に接触した食材を昇圧処理し、食材内の水蒸気の体積収縮と水蒸気の凝縮とによる体積減少を引き起こし、含浸駆動力を発生させて、食材内に物質を含浸することを特徴とする、食材への物質含浸方法。

[請求項2]
 食材を減圧処理し、減圧下で食材内の水を沸騰させる工程において、食材にかかる圧力P(kPa)を、気化熱に伴い低下する食材温度T’(K)を用いて下記数式(I)(アントワン式)で計算した水蒸気圧P’(kPa)に対して下回るように制御(P<P’)しながら、食材内の水を沸騰させる、請求項1に記載の食材への物質含浸方法。
[数1]
(省略)
[請求項3]
 食材を減圧処理し、減圧下で食材内の水を沸騰させる工程において、食材にかかる圧力P(kPa)及び減圧処理時間t(s)を、食材温度T’(K)でのアントワン式で計算した水蒸気圧P’(kPa)並びに沸騰開始時間t=t 1(s)及び沸騰終了時間t=t 2(s)を用いて下記数式(II)で計算した圧力差総和値S(kPa・s)が115kPa・s以上となるように制御する、請求項2に記載の食材への物質含浸方法。
[数2]
(省略)
 (式中、S:圧力差総和値(kPa・s )、t:減圧処理時間(s)、
 P(t):減圧処理時間tにおける、食材にかかる圧力P(kPa)、
 P’(t):減圧処理時間tにおける、食材温度T’でのアントワン式で計算した水蒸気圧P’(kPa)、
 t 1:P=P’となり、食材内の水の沸騰が開始するまでの減圧開始からの時間(s)、
 t 2:P=P’となり、食材内の水の沸騰が終了するまでの減圧開始からの時間(s))

[請求項4]
 食材を減圧処理し、食材内の水を沸騰させる工程において、10kPa以上の圧力において食材内の水の沸騰を開始させる、請求項1~3のいずれか一項に記載の食材への物質含浸方法。

[請求項5]
 食材の組織間隙を水蒸気で満たしたあと、食材を昇圧処理する工程において、食材にかかる圧力P(kPa)が、気化熱に伴い低下する食材温度T’(℃)を用いてアントワン式で計算した水蒸気圧P’(kPa)に対して上回る(P>P’)までの圧力区間において、1kPa/秒以下の速度で昇圧させ、食材内の水蒸気の体積収縮と水蒸気の凝縮による体積減少を引き起こし、物質の含浸駆動力を発生させる、請求項1~4のいずれか一項に記載の食材への物質含浸方法。

[請求項6]
 下記のI~Vの工程:
I.  食材の組織を緩和する前処理工程、
II.  前処理した食材を加温する工程、
III. 加温した状態の食材に、含浸する物質を接触させる工程、
IV.  食材を減圧処理し、減圧下で食材内の水を沸騰させ、食材内の水の気化と水蒸気の体積膨張とによる体積増加を行う工程、
V.  食材を昇圧処理し、食材内の水蒸気の体積収縮と水蒸気の凝縮とによる体積減少を行い、含浸駆動力を発生させて、食材の組織内に物質を含浸する工程、
を含む、請求項1~5のいずれか一項に記載の食材への物質含浸方法。

[請求項7]
 下記のI~Vの工程:
I.  食材の組織を緩和する前処理工程、
II.  前処理した食材を加温する工程、
III. 加温した状態の食材を減圧処理して、減圧下で食材内の水を沸騰させ、食材内の水の気化と水蒸気の体積膨張とによる体積増加を行う工程、
IV.  減圧下の食材に、含浸する物質を接触させる工程、
V.  食材を昇圧処理し、食材内の水蒸気の体積収縮と水蒸気の凝縮とによる体積減少を行い、含浸駆動力を発生させて、食材の組織内に物質を含浸する工程、
を含む、請求項1~5のいずれか一項に記載の食材への物質含浸方法。

[請求項8]
 下記のI~Vの工程:
I.  食材の組織を緩和する前処理工程、
II.  前処理した食材に含浸する物質を接触させる工程、
III. 含浸する物質を接触させた食材を加温する工程、
IV.  減圧下で食材内の水を沸騰させ、食材内の水の気化と水蒸気の体積膨張とによる体積増加を行う工程、
V.  食材を昇圧処理し、食材内の水蒸気の体積収縮と水蒸気の凝縮とによる体積減少を行い、含浸駆動力を発生させて、食材の組織内に物質を含浸する工程、
を含む、請求項1~5のいずれか一項に記載の食材への物質含浸方法。

[請求項9]
 下記のI~Vの工程:
I.  食材に含浸する物質を接触させる工程、
II.  食材の組織を緩和する前処理工程、
III. 含浸する物質を接触させた食材を加温する工程、
IV.  食材を減圧処理し、減圧下で食材内の水を沸騰させ、食材内の水の気化と水蒸気の体積膨張とによる体積増加を行う工程、
V.  食材を昇圧処理し、食材内の水蒸気の体積収縮と水蒸気の凝縮とによる体積減少を行い、含浸駆動力を発生させて、食材の組織内に物質を含浸する工程、
を含む、請求項1~5のいずれか一項に記載の食材への物質含浸方法。

[請求項10]
 食材を加熱して前処理工程と加温処理工程を同時に実施する、請求項6、7、又は9に記載の食材への物質含浸方法。

[請求項11]
 前処理工程として、冷凍、湿熱加熱、誘電加熱、飽和水蒸気加熱、過熱水蒸気加熱、加圧加熱、焼成加熱、ジュール加熱、テンダライズ(筋切り)、タンブリング、圧延、脱水、乾燥、酸処理、アルカリ処理、及び酵素処理からなる群から選択される少なくとも一種を用いる、請求項6~10のいずれか一項に記載の食材への物質含浸方法。

[請求項12]
 加温工程において、食材の中心温度を50℃以上100℃以下に昇温させる、請求項6~11のいずれか一項に記載の食材への物質含浸方法。

[請求項13]
 加温工程の加温方法として、湿熱加熱、誘電加熱、飽和水蒸気加熱、過熱水蒸気加熱、加圧加熱、焼成加熱、及びジュール加熱からなる群から選択される少なくとも一種を用いる、請求項6~12のいずれか一項に記載の食材への物質含浸方法。

[請求項14]
 含浸する物質として、タンパク質、油脂、酵素、多糖類、増粘剤、乳化剤、及び澱粉からなる群から選択される少なくとも一種の高分子物質を用いる、請求項1~13のいずれか一項に記載の食材への物質含浸方法。

[請求項15]
 0℃以上50℃以下の温度で食材に含浸する物質を接触させる、請求項1~14のいずれか一項に記載の食材への物質含浸方法。

[請求項16]
 食材を食品用軟包材又は硬質容器に入れた状態で実施する、請求項1~15のいずれか一項に記載の食材への物質含浸方法。

[請求項17]
 請求項1~16のいずれか一項に記載の食材への物質含浸方法によって製造された、物質含浸食材。

[請求項18]
 請求項17に記載の物質含浸食材を用いた、加工食品。

[請求項19]
 請求項1~16のいずれか一項に記載の食材への物質含浸方法を実施する、減圧含浸装置。
  • Applicant
  • ※All designated countries except for US in the data before July 2012
  • HIROSHIMA PREFECTURE
  • Inventor
  • SHIBATA Kenya
  • KAJIHARA Ryo
  • NAKATSU Sayaka
  • WATANABE Yayoi
  • SUGIOKA Hikaru
IPC(International Patent Classification)
Specified countries 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
Reference ( R and D project ) Hiroshima Prefectural Technology Research Institute

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