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Method for impregnating substance into food material UPDATE_EN meetings

Foreign code F190009885
File No. 2611
Posted date Aug 20, 2019
Country China
Application number 201680033087
Gazette No. 107635410
Gazette No. 107635410
Date of filing Jun 7, 2016
Gazette Date Jan 26, 2018
Gazette Date Mar 22, 2019
International application number JP2016066930
International publication number WO2016199766
Date of international filing Jun 7, 2016
Date of international publication Dec 15, 2016
Priority data
  • P2015-116006 (Jun 8, 2015) JP
  • 2016JP66930 (Jun 7, 2016) WO
Title Method for impregnating substance into food material UPDATE_EN meetings
Abstract The invention provides a novel method whereby a large amount of a substance can be impregnated into a food material within a short period of time. The method is characterized by comprising: subjectingthe 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 soas 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
In the context of a social very old people, in increasing demand of foods for elderly persons. In addition to being a food for an elderly person who has been the subject of the main flow prior to chopping food or liquids, other than food molding, in recent years, the shape-retaining softening the food has been attracting attention. Softening the food while maintaining the natural appearance shape, with the size of the chewy and is, its color or shape however, the flavor or aroma pleasing, and also retains the food material in the is soft.
As a method of manufacturing a shape-maintaining a softened food, the food to the food material is impregnated with an enzyme is used, decomposition of the soft tissue within the food preparation method of a bonding substance, in food plants may also be used in a vigorously conducted. In general, in the targeting of the food material when the impregnation into, rather than using an impregnation treatment, vacuum impregnation are used in processing. Since the decompression impregnation processing can be introduced into the food material in a short period of time degrading enzyme in the central portion, so that the shape of the substrate with a thickness in the food material may also be maintained to decompose the interior of the food material without any unevenness tissue bonding material, has uniform characteristics of the food with no unevenness can be softened. In a typical food processing typified by heat processing to the boil is used as a relatively short time by means of the infiltration substance, however due to the inactivated enzyme is denatured due to heat, they cannot use. Although the pressurized impregnation treatment can also be , however in terms of apparatus cost and is excellent from the reduced-pressure treatment. If it is after , the degree of degradation by the food material in a controlled, it is possible to maintain the shape of the food material at the same time, with respect to that of healthy from soft and easy to consume food material to the old and also requires the caregiver can be used with a tongue or dentoform easily crushed very soft food material-tuned to a wide variety of softness.
The frozen food material in the previously invented by the inventors and the like thawed in an enzyme solution under a reduced pressure, and is kept under reduced pressure 5-60 minutes and the enzyme is rapidly penetrated into the food material in the method (Patent Document 1). Is referred to as freezing an impregnation method, freeze-thawing the food space between the cells and the relaxed pre-processing, and the material of the inner cell gap of the air and moisture from the food material of reduced pressure processing is necessary replacement out step. In the following , enzyme reaction, heating enzyme inactivation, a packaging step or the like to produce a shape-retaining softening the food. As the material is impregnated into the food material through vacuum-processing method, vacuum infiltration processes from ST has long been known, however the material is impregnated into food material to be the center portion, require the use of a freeze-dried or the like food material is made porous, to introduce a sufficient amount of voids (Patent Document 2). A food material is not porous in the case of vacuum infiltration, the infiltration of the material stays on the food surface. Freezing an impregnation method, subjected to freezing treatment, to promote tissue growth causes due to ice crystal structure change, creating a void within the tissue by thawing, thereby bringing about a reduced-pressure treatment of materials with the air in the subsequent use of the replacement efficiency of the enzyme solution can be considerably improved. As a result, the enzyme or can be impregnated with high molecular weight substance is also rapidly to the central portion.
At present as a method of tissue relaxation of a food ingredient, in addition to other than freeze-thawing, it is also possible as an alternative processing takes into account the dielectric heat (Patent Document 3), the saturated steam heat (Patent Document 4), the superheated water vapor treatment (Patent Document 5), rejuvenation treatment (Patent Document 6) and the like. With such a method, a change in the structure of the tissue due to the food material is carried out creation of voids of the effective displacement of air with the enzyme. In addition, various approaches to the infiltration treatment procedure is therefore tried, reduced-pressure treatment is repeated plural times it has been proposed to improve the efficiency of impregnation method (Patent Document 7, Non-Patent Document 1). In addition in order to sufficiently promote air from the reduced pressure within the food material in the holding state of the discharge, it is further envisaged on the pressure relief device is attached so as to impart an ultrasonic treatment function of the physical oscillation method, is subjected to microwave heating method of heating, pressurizing treatment is processed under reduced pressure method or the like is added (Patent Document 8-12). These may be combined to the food material in the method and the , shape-retaining softening manufacture of food products.
These combinations the slack material having a pre-processing and a reduced-pressure treatment under a reduced pressure tissue impregnated with the non-patent document 2 are set forth in the method using the same mechanism principles of freeze-infiltration, the infiltration of the substance to achieve in the food material. In other words, when the tissue relaxes the food material under a reduced pressure treatment, the tissue to relax and creation of the air is within the food material in accordance with Boyle Charlie · (ボイル シャルル ·) law expansion occurs. The tissue expanding air moisture into the food material between the outer die, the tissue gap is inflated filled with air. Thereafter, through return to normal pressure from the decompressed state, so that the enzyme solution to follow the contraction of the expanding air to be impregnated into interstitial tissue gap.
Prior Art Document
Patent Document
Patent Document 1: Japanese Laid-Open Publication No.2003-284522
Patent Document 2: Japanese Laid-Open Publication No.2004-194549
Patent Document 3: Japanese Laid-Open Publication No.2008-187908
Patent Document 4: Japanese Laid-Open Publication No.2010-115164
Patent Document 5: Japanese Laid-Open Publication No.2011-160763
Patent Document 6: Japanese Laid-Open Publication No.2011-092216
Patent Document 7: Japanese Laid-Open Publication No.2012-055191
Patent Document 8: Japanese Laid-Open Publication No.2001-238612
Patent Document 9: Japanese Laid-Open Publication No.2002-354988
Patent Document 10: Japanese Laid-Open Publication No.2003-174850
Patent Document 11: Japanese Laid-Open Publication No.2003-339328
Patent Document 12: Japanese Laid-Open Publication No.2014-094342
Non-Patent Document 1: done via a frozen under reduced pressure and softening of single cells of plant tissues , published by Japan Food Science Society of Japan, 51,395-400 (2004)
Non-Patent Document 2: Effects of freezing conditions on enzyme impregnationinto food materials by freeze-thaw infusion,Food Sci.Technol.Res.,16 (5), 359-364 (2010)
Scope of claims [claim1]
1. One method to the food material is impregnated with the substance, characterized in,
Is a food material under reduced pressure the water in the creation of a phase change phenomenon by infiltrating driving force, to the appearance shape of the upper holder which can distinguish the infiltrating substance within the food material in method, method comprising the following steps:
To ensure a reduced-pressure treatment, under reduced pressure by boiling the water in the food material, food material caused by the vaporization of water and water vapor within the volume expansion causes a volume increase of step, this step, the pressure P applied to the food material to be less than the water vapor pressure P 'is controlled in a manner, that is controlled to be P<P' at the same time, so that the pressure difference is controlled such that the total sum value S into P 115 kPa·s or more of the reduced-pressure treatment time t and the pressure applied to the food material, wherein, the water vapor pressure P 'is the use of a food material temperature T' with reduced heat of vaporization is accompanied by the following equations (I) that is obtained from the Antoine equation, S is the use of vapor pressure at a differential pressure sum total value P 'and boiling start time t=t1and explosive end time t=t2using the following mathematical formula (II) values calculated, wherein, the pressure P and the water vapor pressure at P' in units of kPa, the pressure difference between the total sum value S is given in kPa·s, reduced-pressure treatment time t, the boiling start time t=t1and explosive end time t=t2has units of s, food material temperature T'in units of K,

In the formula, P ': vapor pressure, T': temperature,
A, B, C: Antoine constant,
A=16.56989,B=3984.923,C=-39.724,

In the formula, S: pressure difference sum value, t: reduced-pressure treatment time,
P (t): applied to the pressure of the reduced-pressure treatment time t P at the time of food material,
P '(t): T' with food material temperature at the time of reduced-pressure treatment time t calculated using the formulas of the Antoine water vapor pressure P ',
T1:P=P',from beginning of depressurization to the food material within the time of onset of boiling of the water,
T2:P=P',from beginning of depressurization to the end of the boiling of the water within the food material,
Next, when the food material is filled with interstitial water vapor, infiltrating substance to come into contact with the step-up processing of the food product is, caused by the food material of the vapor volume reduction caused by volume shrinkage and the condensation of water vapor, is impregnated with driving force creation, to the food material impregnated with a substance with an inside, wherein, upon reaching a pressure P applied to the food material of the heat of vaporization is accompanied by reduced temperature operation mode is larger than used by the Antoine formula for calculating the water vapor pressure of the T'P' i.e.>P P ' due to pressure zone, 1 kPa/sec or less at a speed of the step-up processing, wherein, food material temperature T'in units of K.

[claim2]
2. To the food material is impregnated with the substance of the method according to claim 1, wherein,
In the reduced-pressure treatment to ensure a, so that water boils in the step of food material, food material to the pressure of 10 kPa or higher at the water begins to boil.

[claim3]
3. To the food material is impregnated with the substance of the method according to claim 1 or 2, wherein,
Sequentially compπses I-V step of:
I. make the food material of the tissue relaxation of the pre-processing step, wherein, using selected from freeze processing, thawing treatment, heat treatment, rejuvenation, tumbling, calendering treatment, dewatering, drying treatment, acid treatment, alkali treatment, enzyme and at least one of the processing;
II. heat were subjected to pretreatment step of the food material;
III. a substance to be infiltrated to a state in which the food material in contact with the step of heat;
IV. to ensure a reduced-pressure treatment, the water in the food material under reduced pressure by boiling, vaporization of water and water vapor is carried out by the food material within the volume expansion of the volume increase caused by the step of; and
To ensure a boost processing v., by the food material of the vapor by condensation of water vapor due to volumetric contraction and volume reduction, is impregnated with driving force creation, impregnated with a substance to the food material in the organization step.

[claim4]
4. To the food material is impregnated with the substance of the method according to claim 1 or 2, wherein,
Sequentially compπses I-V step of:
I. make the food material of the tissue relaxation of the pre-processing step, wherein, using selected from freeze processing, thawing treatment, heat treatment, rejuvenation, tumbling, calendering treatment, dewatering, drying treatment, acid treatment, alkali treatment, enzyme and at least one of the processing;
II. heat were subjected to pretreatment step of the food material;
III. for heated state of the food material to reduced pressure, under reduced pressure by boiling the water in the food material, food material followed by vaporization of water and water vapor within the volume expansion causes a volume increase of step;
IV. contacts a substance to be infiltrated to a step of a food material under reduced pressure; and
To ensure a boost processing v., by the food material of the vapor by condensation of water vapor due to volumetric contraction and volume reduction, is impregnated with driving force creation, impregnated with a substance to the food material in the organization step.

[claim5]
5. To the food material is impregnated with the substance of the method according to claim 1 or 2, wherein,
Sequentially compπses I-V step of:
I. make the food material of the tissue relaxation of the pre-processing step, wherein, using selected from freeze processing, thawing treatment, heat treatment, rejuvenation, tumbling, calendering treatment, dewatering, drying treatment, acid treatment, alkali treatment, enzyme and at least one of the processing;
II. causing the substance to be infiltrated were subjected to pretreatment step of contacting a food material;
III. heat of the material to be infiltrated into contact with the step of food material;
IV. water boils in food material under reduced pressure by, for gasification of the water in the food material and water vapor by volume expansion caused by the step of increasing volume; and
To ensure a boost processing v., by the food material of the vapor by condensation of water vapor due to volumetric contraction and volume reduction, is impregnated with driving force creation, impregnated with a substance to the food material in the organization step.

[claim6]
6. To the food material is impregnated with the substance of the method according to claim 1 or 2, wherein,
Sequentially compπses I-V step of:
I. contacting the food material to be infiltrated to a step of a substance;
II. that the food material of the tissue relaxation of the pre-processing step, wherein, using selected from freeze processing, thawing treatment, heat treatment, rejuvenation, tumbling, calendering treatment, dewatering, drying treatment, acid treatment, alkali treatment, enzyme and at least one of the processing;
III. heat of the material to be infiltrated into contact with the step of food material;
IV. to ensure a reduced-pressure treatment, the water in the food material under reduced pressure by boiling, vaporization of water and water vapor is carried out by the food material within the volume expansion of the volume increase caused by the step of; and
To ensure a boost processing v., by the food material of the vapor by condensation of water vapor due to volumetric contraction and volume reduction, is impregnated with driving force creation, impregnated with a substance to the food material in the organization step.

[claim7]
7. To the food material is impregnated with the substance of the method according to claim 1 or 2, wherein,
Sequentially compπses I-IV step of:
I. heat food material while concurrently performing a pretreatment step and the heating step, the pre-processing step is a step of tissue relaxation for a foodstuff, wherein, as the pre-processing step, selected from the freezing treatment is used, thawing treatment, heat treatment, rejuvenation, tumbling, calendering treatment, dewatering, drying treatment, acid treatment, alkali treatment, enzyme and at least one of the processing;
II. a substance to be infiltrated to a state in which the food material in contact with the step of heat;
III. to ensure a reduced-pressure treatment, the water in the food material under reduced pressure by boiling, vaporization of water and water vapor within the foodstuff followed by expansion in a volume increase of the volume of the step; and
IV. to ensure a boost processing, the volume of water vapor in the food material is performed by contraction and volume reduction caused by the condensation of water vapor, is impregnated with driving force creation, impregnated with a substance to the food material in the organization step.

[claim8]
8. To the food material is impregnated with the substance of the method according to claim 3, wherein,
In the heating step, and not more than 50 °C to 100 °C for a foodstuff center temperature was raised to or less.

[claim9]
9. To the food material is impregnated with the substance of the method according to claim 3, wherein,
As a pretreatment step of the heat processing and/or heat of the heat treatment step, the moist heating heat using selected from the group, dielectric heat, heat saturated steam, superheated steam heat, heat pressing, sintering heat, Joule heat and at least one.

[claim10]
10. To the food material is impregnated with the substance of the method according to claim 1 or 2, wherein,
As a substance to be infiltrated, using selected from proteins, lipids, enzymes, polysaccharides, thickeners, emulsifiers, and at least one high molecular substance of the starch.

[claim11]
11. To the food material is impregnated with the substance of the method according to claim 1 or 2, wherein,
0 °C and not more than 50 °C or less at the temperature of food material contacts a substance to be infiltrated.

[claim12]
12. To the food material is impregnated with the substance of the method according to claim 1 or 2, wherein,
After the food material is filled with food or soft packing material used in the state where the rigid container.

[claim13]
13. To the food material is impregnated with the substance of the method according to claim 1 or 2, it can be controlled using pressure applied to the food material impregnated with a reduced pressure P of the device.

[claim14]
14. One method for producing a food material impregnated with a substance, which is soaked into the food material to be used in any one of claim 1-13 method of a substance.

[claim15]
15. Method for producing a processed food, through its use of the food material is impregnated with a substance produced by the method claim 14.
  • Applicant
  • HIROSHIMA PREFECTURE
  • Inventor
  • SHIBATA KENYA
  • KAJIHARA RYO
  • NAKATSU SAYAKA
  • WATANABE YAYOI
  • SUGIOKA HIKARU
IPC(International Patent Classification)
Reference ( R and D project ) Hiroshima Prefectural Technology Research Institute

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