JP2002369654A - Method for producing food by regulating physical property through irradiating the food with electromagnetic wave during food production, and apparatus for producing the food - Google Patents
Method for producing food by regulating physical property through irradiating the food with electromagnetic wave during food production, and apparatus for producing the foodInfo
- Publication number
- JP2002369654A JP2002369654A JP2001220637A JP2001220637A JP2002369654A JP 2002369654 A JP2002369654 A JP 2002369654A JP 2001220637 A JP2001220637 A JP 2001220637A JP 2001220637 A JP2001220637 A JP 2001220637A JP 2002369654 A JP2002369654 A JP 2002369654A
- Authority
- JP
- Japan
- Prior art keywords
- process cheese
- microwave
- food
- waveguide
- tube
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Dairy Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【０００１】[0001]
【発明の属する技術分野】本発明は、プロセスチーズを
乳化・充填成形加工する製造工程の途中においてプロセ
スチーズの流量に対応した一定の出力と周波数のマイク
ロ波（電磁波）を連続的に流動中の加熱・乳化されたプ
ロセスチーズに照射する装置。そのマイクロ波照射は、
加熱が目的ではなく流動中のプロセスチーズを電磁波処
理することを主目的としたものであり、それによりプロ
セスチーズの成分組織、特に水分子の結合に影響を与え
成形加工後のプロセスチーズの物性を調整・改善するこ
とを目的とする。その機能をもったマイクロ波照射工程
を設けたプロセスチーズ製造装置。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a process for continuously flowing a microwave (electromagnetic wave) having a constant output and a frequency corresponding to the flow rate of a process cheese during a process of emulsifying and filling the process cheese. A device that irradiates heated and emulsified process cheese. The microwave irradiation
The main purpose is to subject the flowing process cheese to electromagnetic wave treatment instead of heating, thereby affecting the component structure of the process cheese, particularly the binding of water molecules, and improving the physical properties of the processed cheese after molding. The purpose is to adjust and improve. Process cheese manufacturing equipment equipped with a microwave irradiation step having this function.
【０００２】[0002]
【従来の技術】製品になってから加熱した時に融けにく
いプロセスチーズを製造するには、原材料、副原料、添
加物の配合によるものの他にプロセスチーズ製造工程の
一次加工において充填・成形加工後に一定時間（約４〜
８時間）保温庫で保温した後に冷却することにより耐熱
性が得られ、その後二次加工がなされて最終製品になっ
ていた。2. Description of the Related Art In order to produce a process cheese which is hard to melt when heated after it has been made into a product, it is necessary to mix raw materials, auxiliary materials and additives, as well as to fix a certain amount after filling and molding in the primary processing of the process cheese production process. Time (about 4 ~
(8 hours) Heat resistance was obtained by cooling after keeping the temperature in a heat storage box, and then secondary processing was performed to obtain the final product.
【０００３】[0003]
【発明が解決しようとする課題】従来は、プロセスチー
ズ物性の熱特性を調整するためには加熱・乳化後の保温
・冷却温度と時間の調整によっておこなわれていた。特
に製品（固形状）になってからの加熱に対して融けにく
いプロセスチーズの物性にするには長時間をかけた保温
工程が必要であった。これをなくすことが出来れば製造
時間の短縮、保温庫スペースとその工程での工数がなく
なるため大幅な生産コストダウンが図れることになる。Heretofore, in order to adjust the thermal characteristics of the processed cheese, the heat characteristics have been adjusted by adjusting the heat retention / cooling temperature and time after the emulsification. In particular, a long-term heat-retention step was required to obtain the physical properties of the processed cheese which is hardly melted by heating after the product (solid state). If this can be eliminated, the production time can be shortened, and the space for the heat insulation room and the number of steps in the process are eliminated, so that the production cost can be greatly reduced.
【０００４】[0004]
【課題を解決するための手段】上記の問題点を解決する
ために、本発明ではプロセスチーズ製造工程での加熱・
乳化して充填・成形加工する工程の配管途中で加熱・乳
化され７５〜９５℃の液体状のプロセスチーズに３００
〜５，０００ＭＨｚのマイクロ波（電磁波）を加熱のた
めではなく電磁波処理として短時間の５〜５５秒間照射
することによりプロセスチーズ成分と水分子の構成に変
化を与えプロセスチーズの熱特性を極めて短時間で変化
させることができ、保温処理をすることなく急速冷却し
ても耐熱性の特性を持ったプロセスチーズを作ることが
出来る。そのことにより長時間を要する製造時間の問題
を解決した。SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention relates to heating and heating in a process cheese manufacturing process.
It is heated and emulsified in the middle of the piping in the process of emulsification, filling and forming, and is processed into a liquid process cheese of 75 to 95 ° C. by 300.
By irradiating microwaves (electromagnetic waves) of up to 5,000 MHz for a short period of 5 to 55 seconds not as heating but as an electromagnetic wave treatment, the composition of process cheese components and water molecules is changed, and the thermal characteristics of process cheese are extremely short. It can be changed over time, and a processed cheese having heat resistance properties can be produced even if it is rapidly cooled without performing a heat treatment. This has solved the problem of a long manufacturing time.
【０００５】[0005]
【発明の実施の形態】本発明は、プロセスチーズ加熱・
乳化から充填・成形の製造工程間で加熱用としてではな
く液体状プロセスチーズにマイクロ波を照射し電磁波処
理する装置として、一般的に使われる食品工業用マイク
ロ波式液体加熱用の導波管方式をプロセスチーズ対応と
して制御方式その他を一部改造してそのまま活用したも
の。加熱・乳化と充填・成形工程の間の配管途中に透明
ガラス管または透明耐熱テフロン管部分を設け、その中
を加熱・乳化され液体状のプロセスチーズが通過する間
に上記導波管方式のマイクロ波発振装置のマイクロ波を
導波管で導いて照射する工程を設けた装置。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a process cheese heating and heating method.
Waveguide method for microwave liquid heating, commonly used in the food industry, as a device for irradiating microwaves to liquid process cheese by applying microwaves to the liquid process cheese, not for heating during the manufacturing process from emulsification to filling and molding The control method and others were partially modified to make it compatible with process cheese and utilized as it was. A transparent glass tube or a transparent heat-resistant Teflon tube part is provided in the middle of the pipe between the heating / emulsification and the filling / molding steps, and the above-mentioned waveguide-type micro-tube is heated and emulsified while the liquid process cheese passes therethrough. A device provided with a step of guiding microwaves of a wave oscillating device through a waveguide and irradiating them.
【０００６】加熱・乳化され液体状のプロセスチーズが
マイクロ波（電磁波）の照射を受ける部分の透明ガラス
管または透明耐熱テフロン管（負荷部分）の中にスパイ
ラル状の羽根を設ける。その羽根を固定式にするか駆動
モーターで強制的に回転を与えるかは、プロセスチーズ
の粘度や成分によってどちらかを選ぶ。粘度が低い場合
は、スパイラル羽根は固定式を選び液体状のプロセスチ
ーズの流れだけでスパイラル羽根に沿って回転しながら
透明ガラス管（負荷部分）の中を下から上へと流れて通
過し、その間にマイクロ波の照射を受ける。この間の透
明ガラス管の中でスパイラル羽根に沿って流れることに
よりプロセスチーズが回転しながら流れることで内と外
側との接触距離の違いによりプロセスチーズの流れは乱
流に近い流れになり、液体全体がスパイラル羽根が装備
されていない透明ガラス管（負荷部分）に比べより平均
に近いマイクロ波の照射を受け易くなる。それによりプ
ロセスチーズの均質な物性調整が可能になる。それをよ
り積極的な回転を与えマイクロ波照射の均質化が必要な
場合は駆動モーターで強制的にスパイラル羽根に回転を
与える機構のものを選定する。固定のスパイラル羽根の
場合は、負荷部分の透明ガラス管前後の配管取付方や形
状には制約はないが駆動モーター付きの場合は駆動軸が
貫通している関係上一定の形状の制約がある構造にな
る。透明ガラス管または透明耐熱テフロン管の中を液体
状プロセスチーズが下から上に流れるようにするのは、
気泡の混入を少なくする為である。[0006] Spiral blades are provided in a transparent glass tube or a transparent heat-resistant Teflon tube (loading portion) where the heated and emulsified liquid cheese is irradiated with microwaves (electromagnetic waves). Whether the blades are fixed or forcedly driven by a drive motor is selected depending on the viscosity and components of the processed cheese. When the viscosity is low, the spiral blade is fixed and chooses the fixed type, and it flows through the transparent glass tube (loading part) from bottom to top while rotating along the spiral blade only with the flow of liquid process cheese, In the meantime, it receives microwave irradiation. During this time, the process cheese flows while rotating along the spiral blades in the transparent glass tube, and the flow of the process cheese becomes a turbulent flow due to the difference in the contact distance between the inside and the outside. However, compared to a transparent glass tube without a spiral blade (loading portion), it is easier to receive microwave irradiation that is closer to the average. Thereby, uniform physical property adjustment of the processed cheese becomes possible. If it is necessary to provide a more positive rotation and homogenize the microwave irradiation, a mechanism that forcibly rotates the spiral blade with a drive motor is selected. In the case of fixed spiral blades, there is no restriction on the way of mounting and shape of the transparent glass tube before and after the load part, but with a drive motor, there is a certain shape restriction due to the drive shaft penetrating become. To make the liquid process cheese flow from bottom to top in a transparent glass tube or transparent heat-resistant Teflon tube,
This is to reduce the inclusion of bubbles.
【０００７】[0007]
【実施例】実施例について図面を参照にして説明すると
図１においてチーズ原材料をフレーカー（１）に投入し
大きなチーズブロックを混合し易い大きさに砕き混合機
（２）で副原料、添加剤等と混合後、粉砕機（３）によ
り乳化し易い状態に混合・粉砕した後、乳化機（４）で
加熱・乳化しホッパー（５）に受け、移送ポンプ（６）
により移送サニタリー配管（１３）を経て通常は充填・
成形機のホッパー（２２）に移送される。この装置で
は、その移送ポンプ（６）とホッパー（２２）間の配管
途中にマイクロ波（電磁波）を透過し易い透明ガラス管
または透明耐熱テフロン管（１４、５０，７０）径１５
〜７５ｍｍφ、長さ２００〜１，５００ｍｍを設け、そ
の透明管の中を加熱・乳化され液体状になったプロセス
チーズ（誘電体）が流動する間にマイクロ波発振装置
（３８）から発振されたマイクロ波を照射できるように
したものである。DESCRIPTION OF THE PREFERRED EMBODIMENTS Referring to the drawings, an embodiment will be described with reference to the drawings. In FIG. 1, a cheese raw material is put into a flaker (1), and a large cheese block is crushed into a size easy to mix. After mixing with the pulverizer (3), the mixture is pulverized so as to be easily emulsified, heated and emulsified by the emulsifier (4), received by the hopper (5), and transferred to the transfer pump (6).
Through the transfer sanitary pipe (13)
It is transferred to the hopper (22) of the molding machine. In this apparatus, a transparent glass tube or a transparent heat-resistant Teflon tube (14, 50, 70) having a diameter of 15 is provided between the transfer pump (6) and the hopper (22) in the middle of the pipe.
チ ー ズ 75 mmφ, length 200２００1,500 mm, oscillated from the microwave oscillating device (38) while the process cheese (dielectric) heated and emulsified into a liquid state flows in the transparent tube. The microwave can be irradiated.
【０００８】上記実施例におけるマイクロ波発振装置
（３８）は、図１において説明すると電源供給部（３
６）からマイクロ波周波数２，４５０ＭＨｚを発振する
場合（被照射体の物性によっては９１５ＭＨｚ等の適応
した周波数にする）、マイクロ波発振に出力５Ｋｗのマ
グネトロン（３５）を使用する。マグネトロン（３５）
は導波管（３１、５７，７７）の始め側に取付けられ
る。マグネトロン（３５）から発振されたマイクロ波は
導波管（３１、５７，７７）（矩筒形または円筒形）で
導かれ、さらに直角に接続された被照射体貫通部の導波
管（３０、５６，７６）へと導かれ、被照射体部（負荷
部分）である透明ガラス管または透明耐熱テフロン管
（１４、５０，７０）の中を下から上へ貫流する液体状
プロセスチーズ（入口７０〜８０℃、出口８０〜８５
℃）にマイクロ波を照射する。導波管（３１、５７，７
７）の途中には、マグネトロン（３５）で発振されたマ
イクロ波の出力を安定させるための整合器とアイソレー
ター（３４）が設けられ、さらに出力検出器（３３）も
取付け、その信号を出力制御盤（３７）にフイードバッ
クして電源供給部をコントロールすることによりマグネ
トロン（３５）の出力を安定させている。The microwave oscillating device (38) according to the above-described embodiment has a power supply section (3
When the microwave frequency of 2,450 MHz is oscillated from 6) (adapted frequency such as 915 MHz depending on the physical properties of the irradiation object), a 5 Kw output magnetron (35) is used for microwave oscillation. Magnetron (35)
Is mounted at the beginning of the waveguide (31, 57, 77). Microwaves oscillated from the magnetron (35) are guided by waveguides (31, 57, 77) (rectangular or cylindrical), and are further connected at right angles to the waveguide (30 , 56, 76), and flows through the transparent glass tube or the transparent heat-resistant Teflon tube (14, 50, 70), which is the irradiated portion (loading portion), from the bottom to the top of the liquid process cheese (inlet). 70-80 ° C, outlet 80-85
C) is irradiated with microwaves. Waveguide (31, 57, 7)
In the middle of 7), a matching device and an isolator (34) for stabilizing the output of the microwave oscillated by the magnetron (35) are provided, and an output detector (33) is also attached to control the output of the signal. The output of the magnetron (35) is stabilized by feeding back to the panel (37) and controlling the power supply unit.
【０００９】被照射体（負荷部分）であるプロセスチー
ズに均質な物性調整改善をこのシステムで実施するため
には、マイクロ波出力安定の他にプロセスチーズの流量
をマイクロ波出力に応じて一定の流量を確保できるシス
テムでなくてはならない。そのシステムのあり方とし
て、図１で説明すれば下記の通りになる。移送ポンプ
（６）により、幾つかのクランプ接続（１２）と移送サ
ニタリー配管（１３）（ステンレス製）で加熱・乳化さ
れた８５〜９５℃のプロセスチーズを流量安定のための
一次側アキュームタンク（７）にまず溜め込み、その中
ではプロセスチーズを常に均質化するため攪拌モーター
（８）と軸で接続された攪拌羽根（９）でゆっくりと攪
拌する。一次側アキュームタンク（７）底部から流量調
整ポンプ（１０）にて、再び幾つかのクランプ接続（１
２）と移送サニタリー配管（１３）を経て７５〜９０℃
に温度が下がったプロセスチーズは被照射体部の透明ガ
ラス管または透明耐熱テフロン管（１４、５０，７０）
へ移送される。その透明管は入口側接続フランジ（３
９、５２，７２）でステンレス製の移送サニタリー配管
（１３）に接続されており、それは被照射体貫通部導波
管（３０、５６，７６）の中心線部を貫通しており、そ
の中を７０〜８０℃の液体状プロセスチーズが流れマイ
クロ波（電磁波）の照射を受ける。これは加熱のための
マイクロ波照射ではなく電磁波処理効果を目的とするも
のであり５〜５５秒（物性により違う）の短時間の照射
となる。それでもこの被照射体の管の間で電磁波の影響
で５〜１５℃の上昇は起こる。透明ガラス管または透明
耐熱テフロン管（１４、５０，７０）の出口側である出
口側接続フランジ（４０，６０，８５）で再びステンレ
ス製の移送サニタリー配管（１３）に接続されており流
量検出器（１５）・自動三方切替弁（１６）をクランプ
接続（１２）・移送サニタリー配管（１３）を経て再び
二次側アキュームタンク（１８）に溜め込まれる。この
二次側アキュームタンク（１８）においても攪拌モータ
ー（２０）で攪拌羽根（１９）をゆっくりと回転させて
攪拌しマイクロ波処理後のプロセスチーズを均質化させ
る。そうしてこの二次側アキュームタンク（１８）から
供給ポンプ（２１）により幾つかのクランプ接続（１
２）と移送サニタリー配管（１３）を経て充填・成形機
のホッパー（２２）に送りこむ。この一連のシステムに
より液体状のプロセスチーズをマイクロ波被照射体部分
においてマイクロ波出力に応じた安定流量のプロセスチ
ーズを流すことを可能にしている。In order to uniformly improve the physical properties of the process cheese, which is the object to be irradiated (loading portion), with this system, in addition to stabilizing the microwave output, the flow rate of the process cheese is kept constant according to the microwave output. The system must be able to secure the flow rate. The system will be described below with reference to FIG. A primary pump tank (85) for heating and emulsifying 85-95 ° C. heated and emulsified by a transfer pump (6) through several clamp connections (12) and a transfer sanitary pipe (13) (made of stainless steel) to stabilize the flow rate. First, the mixture is accumulated in 7), in which the process cheese is slowly stirred by a stirring blade (9) connected to a shaft with a stirring motor (8) to constantly homogenize the processed cheese. From the bottom of the primary accumulation tank (7), several clamp connections (1
2) and 75-90 ° C via transfer sanitary pipe (13)
The temperature of the processed cheese is reduced to a transparent glass tube or a transparent heat-resistant Teflon tube (14, 50, 70) at the irradiated part.
Transferred to The transparent tube is connected to the inlet side connection flange (3
9, 52, 72), which are connected to a transfer sanitary pipe (13) made of stainless steel, which passes through the center line of the waveguide (30, 56, 76) for the illuminated object, and in which the The liquid process cheese at 70 to 80 ° C. flows and is irradiated with microwaves (electromagnetic waves). This is intended not for microwave irradiation for heating but for an electromagnetic wave treatment effect, and is a short-time irradiation for 5 to 55 seconds (depending on physical properties). Nevertheless, a rise of 5 to 15 ° C. occurs between the tubes of the irradiation object due to the influence of electromagnetic waves. An outlet connection flange (40, 60, 85) on the outlet side of the transparent glass tube or the transparent heat-resistant Teflon tube (14, 50, 70) is connected again to the transfer sanitary pipe (13) made of stainless steel, and the flow rate detector is provided. (15) The automatic three-way switching valve (16) is again stored in the secondary accumulation tank (18) via the clamp connection (12) and the transfer sanitary pipe (13). Also in this secondary-side accumulation tank (18), the stirring blade (19) is slowly rotated by the stirring motor (20) to stir and homogenize the processed cheese after the microwave treatment. Then, several clamp connections (1) are made from this secondary-side accumulation tank (18) by the supply pump (21).
2) and transferred to the hopper (22) of the filling and molding machine via the transfer sanitary pipe (13). This series of systems makes it possible to flow the process cheese in a liquid state at a microwave irradiation target portion at a stable flow rate according to the microwave output.
【００１０】図２は、マグネトロン（３５）後の導波管
（５７）と被照射体貫通部導波管（５６）が接続部（５
８）にて直線方向に接続した場合である。この場合、周
波数と出力により伝送効率が有利になる場合に採用され
る。ただし被照射体部の透明ガラス管または透明耐熱テ
フロン管（５０）は導波管（５６）に対し斜めに貫通し
て取付けられ前後のステンレス管に接続フランジ（５
２）によって接続される。また、よりマイクロ波照射効
率とプロセスチーズに均質にマイクロ波を照射する場合
は、透明ガラス管または透明耐熱テフロン管（５０）の
中にスパイラル回転羽根（５１）を設け、スパイラル回
転羽根軸（５３）を介して駆動モーター（５４）により
回転駆動させる。駆動モーター（５４）の反対側にはス
テンレス管の外側に軸受（５５）を設ける。透明ガラス
管または透明耐熱テフロン管（５０）の前後については
前記図１の説明と同じである。FIG. 2 shows a state in which the waveguide (57) after the magnetron (35) and the waveguide (56) penetrating the illuminated object are connected to the connecting portion (5).
8) The case where the connection is made in the linear direction. This case is adopted when the transmission efficiency becomes advantageous due to the frequency and the output. However, the transparent glass tube or the transparent heat-resistant Teflon tube (50) of the illuminated part is attached obliquely through the waveguide (56), and is connected to the front and rear stainless steel tubes (5).
2). In order to irradiate microwaves more uniformly to the microwave irradiation efficiency and process cheese, a spiral rotating blade (51) is provided in a transparent glass tube or a transparent heat-resistant Teflon tube (50), and the spiral rotating blade shaft (53) is provided. ) Is driven to rotate by a drive motor (54). On the opposite side of the drive motor (54), a bearing (55) is provided outside the stainless steel tube. The arrangement before and after the transparent glass tube or the transparent heat-resistant Teflon tube (50) is the same as that described in FIG.
【００１１】図３に示すように、マグネトロン（３５）
後の導波管（７７）と被照射体貫通部導波管（７６）が
接続部（７８）で直角に接続された場合での被照射体部
透明ガラス管または透明耐熱テフロン管（７０）の中に
回転駆動タイプのスパイラル回転羽根（７１）を設けた
場合である。駆動モーター（７４）により軸を介してス
パイラル回転羽根（７１）を回転駆動させる。図４で
は、図３のＡ−Ａ″断面から見た図で、マイクロ波が伝
送される導波管を断面から見て円形のものと矩形のもの
とがある。円形と矩形では伝送モードの違いがありマイ
クロ波照射状態も変わる。負荷量その他の特性によりど
ちらかを選ぶことになる。As shown in FIG. 3, a magnetron (35)
A transparent glass tube or a transparent heat-resistant Teflon tube (70) in the case where the later waveguide (77) and the irradiation object penetrating portion waveguide (76) are connected at a right angle at the connection part (78). Is a case in which a rotary drive type spiral rotary blade (71) is provided in the above. A spiral rotating blade (71) is rotationally driven via a shaft by a drive motor (74). FIG. 4 is a diagram viewed from the AA ″ section of FIG. 3, and there are a circular waveguide and a rectangular waveguide for transmitting a microwave when viewed from the cross section. There is a difference and the microwave irradiation condition also changes, so you will have to choose one depending on the load amount and other characteristics.
【００１２】[0012]
【発明の効果】本発明は、以上の説明で実施され、以下
の記載される効果を目的とする。The present invention is embodied in the above description, and aims at the effects described below.
【００１３】マイクロ波（電磁波）を透過する透明ガラ
ス管または透明耐熱テフロン管の中を貫流する加熱・乳
化された液体状プロセスチーズにマイクロ波を短時間照
射することにより、プロセスチーズを急速に冷却・凝固
させた場合の後でも物性上の耐熱性を向上させることが
出来る。The process cheese is rapidly cooled by irradiating the microwave to the heated and emulsified liquid process cheese flowing through a transparent glass tube or a transparent heat-resistant Teflon tube that transmits microwaves (electromagnetic waves) for a short time. -It is possible to improve heat resistance in physical properties even after solidification.
【００１４】透明ガラス管または透明耐熱テフロン管の
中を流動する液体状の食品にマイクロ波を連続的に短時
間照射出来るこの装置では、プロセスチーズ以外の他の
食品においても液体状から冷却により凝固して製品にな
る物はマイクロ波を同じように３００〜５，０００ＭＨ
ｚの範囲で適正な周波数と照射時間を選定すれば、電磁
波の誘電作用等によりその食品成分組織にかかわる水分
子集団（クラスター）の構造及び挙動の変化や食品成分
内の化学反応促進等により熱特性その他の品質向上が図
られ、その後の二次加工における加熱調理・凍結処理等
において熱特性その他の品質上の向上効果がある。食品
調理加工における加熱・冷却・加圧・攪拌等の今までの
加工とは異なる新しい方法の電磁波処理加工という新し
い分野としての効果がある。In this apparatus, microwaves can be continuously radiated to liquid food flowing in a transparent glass tube or a transparent heat-resistant Teflon tube for a short period of time. The product that is made into a product is microwaves in the same way as 300-5,000 MH
If an appropriate frequency and irradiation time are selected in the range of z, the structure and behavior of water molecule clusters (clusters) related to the food component tissue will change due to the dielectric action of electromagnetic waves, etc. Improvements in characteristics and other quality are achieved, and there is an effect of improving thermal characteristics and other quality in subsequent heating, freezing, and the like in secondary processing. There is an effect as a new field of electromagnetic wave processing of a new method different from conventional processing such as heating, cooling, pressurizing, stirring, etc. in food cooking processing.
【００１５】従来のプロセスチーズ製造方法では、加熱
に対し融けにくい製品を製造するためには加熱・乳化後
長時間の保温処理した後に冷却しなければならない。そ
のため最終製品になるまでには長時間を要していた。被
照射体部分の透明ガラス管または透明耐熱テフロン管の
中に定流量の液体状プロセスチーズを流しながらマグネ
トロンによりマイクロ波を連続照射処理することにより
均質・大容量の耐熱性向上処理を短時間に行うことが出
来るようになる。そのことにより製造時間が非常に短縮
され、一日処理分の保温庫が不用になり製造工程におけ
る広いスペースの縮小と保温庫への出し入れの人員もな
くなり工数削減の効果が生まれる。In the conventional process cheese manufacturing method, in order to manufacture a product which is hardly melted by heating, it must be cooled after a long-time heat treatment after heating and emulsification. Therefore, it took a long time to become the final product. A uniform and large-capacity heat-resistance improvement process can be performed in a short time by continuously irradiating microwaves with a magnetron while flowing a constant flow of liquid process cheese into a transparent glass tube or transparent heat-resistant Teflon tube on the irradiated part. Will be able to do that. As a result, the manufacturing time is greatly shortened, and a heat storage room for one-day processing becomes unnecessary, so that a large space in the manufacturing process is reduced, and the number of persons who need to enter and leave the heat storage room is eliminated, thereby producing an effect of reducing man-hours.
【図１】本発明の電磁波照射装置の概略を示す配管と系
統図。FIG. 1 is a piping and system diagram schematically showing an electromagnetic wave irradiation device of the present invention.
【図２】電磁波発振側導波管と被照射体貫通部導波管が
直線方向で接続された場合のスパイラル回転羽根を装備
した装置の部分的概略説明図。FIG. 2 is a partial schematic explanatory view of an apparatus equipped with spiral rotating blades when the electromagnetic wave oscillation side waveguide and the irradiation object penetrating part waveguide are connected in a linear direction.
【図３】電磁波発振側導波管と被照射体貫通部導波管が
直角に接続された場合のスパイラル回転羽根を装備した
装置の部分的概略説明図。FIG. 3 is a partial schematic explanatory view of an apparatus equipped with a spiral rotating blade when an electromagnetic wave oscillation side waveguide and an irradiation object penetrating portion waveguide are connected at a right angle.
【図４】電磁波（マイクロ波）伝送用導波管の円形導波
管と矩形導波管の断面を示す図である。FIG. 4 is a diagram showing a cross section of a circular waveguide and a rectangular waveguide of an electromagnetic wave (microwave) transmission waveguide.
【図５】本発明のＣｌＰ洗浄ラインを含む全体の概略配
管系統図を示す。FIG. 5 shows an overall schematic piping diagram including the ClP cleaning line of the present invention.
１ フレーカー ２ 混合機（ブレンダー） ３ 粉砕機（チョッパー） ４ 乳化機 ５ ホッパー ６ 移送ポンプ ７ 一次側アキュームタンク ８ 攪拌モーター ９ 攪拌羽根 １０ 流量調整ポンプ １１ 流量調整機構 １２ クランプ接続 １３ 移送サニタリー配管 １４、５０、７０ 透明ガラス管または透明耐熱テフロ
ン管（負荷部分） １５ 流量検出器 １６ 自動三方切替弁 １７ 排出管 １８ 二次側アキュームタンク １９ 攪拌羽根 ２０ 攪拌モーター ２１ 供給ポンプ ２２ ホッパー ２３ 充填・成形機 ２４ 搬出コンベア ３０、５６，７６ 被照射体貫通部導波管 ３１、５７、７７ 導波管 ３２ 整合器 ３３ 出力検出器 ３４ アイソレーター ３５ マグネトロン ３６ 電源供給部 ３７ 出力制御盤 ３８ マイクロ波発振装置 ３９、５２、７２ 入口側接続フランジ ４０，６０，８５ 出口側接続フランジ ５１、７１，１１０ スパイラル回転羽根 ５３，７３ スパイラル回転羽根軸 ５４，７４ 駆動モーター ５５，７５ 軸受 ５８，７８ 接続部 ５９，７９ フランジ（配管接続用） ８０ 円形導波管 ８１ 矩形導波管 ９０ ＣｌＰ用自動三方切替弁 ９１ ＣｌＰ用配管 １００ リターン配管 DESCRIPTION OF SYMBOLS 1 Flaker 2 Blender (Blender) 3 Crusher (Chopper) 4 Emulsifier 5 Hopper 6 Transfer pump 7 Primary-side accumulation tank 8 Stirrer motor 9 Stirrer blade 10 Flow control pump 11 Flow control mechanism 12 Clamp connection 13 Transfer sanitary pipe 14, 50, 70 Transparent glass tube or transparent heat-resistant Teflon tube (loading part) 15 Flow rate detector 16 Automatic three-way switching valve 17 Discharge tube 18 Secondary side accumulator tank 19 Stirrer blade 20 Stirrer motor 21 Supply pump 22 Hopper 23 Filling / forming machine 24 Unloading conveyor 30, 56, 76 Irradiated object penetrating part waveguide 31, 57, 77 Waveguide 32 Matching device 33 Output detector 34 Isolator 35 Magnetron 36 Power supply unit 37 Output control panel 38 Microwave oscillator 39, 52 , 72 Inlet connection franc D 40, 60, 85 Outlet side connection flange 51, 71, 110 Spiral rotary blade 53, 73 Spiral rotary blade shaft 54, 74 Drive motor 55, 75 Bearing 58, 78 Connection 59, 79 Flange (for piping connection) 80 Circular Waveguide 81 Rectangular waveguide 90 Automatic three-way switching valve for ClP 91 Piping for ClP 100 Return piping
Claims (7)
ンプ（６）後の配管系統（図１）上の印※１から充填・
成形機（２３）ホッパー（２２）前の印※２を結ぶ加熱
・乳化され液体状のプロセスチーズを移送するサニタリ
ー配管（１３）の途中にマイクロ波（電磁波）発振装置
（３８）より３００〜５，０００ＭＨｚの範囲で発振さ
れたマイクロ波を導波管（３１，５７，７７）から被照
射体（負荷部分）貫通部導波管（３０，５６，７６）に
導き、その中の中心線上に径１５〜７５ｍｍφで長さ２
００〜１，５００ｍｍの透明ガラス管または透明耐熱テ
フロン管（１４，５０，７０）の負荷部分を貫通して設
け、それに照射する。その負荷部分で液体状のプロセス
チーズにマイクロ波発振装置（３８）で発振されたマイ
クロ波を５〜５５秒間照射する装置を設けた、この一連
のプロセスチーズの物性調整機能を備えたプロセスチー
ズ製造方法とその装置。1. In a process cheese manufacturing process, filling and starting from a mark * 1 on a piping system (FIG. 1) after a transfer pump (6).
A microwave (electromagnetic wave) oscillating device (38) in the middle of a sanitary pipe (13) for transferring a heated and emulsified liquid process cheese connecting the marks * 2 in front of the molding machine (23) hopper (22) and 300 to 5 The microwave oscillated in the range of 2,000 MHz is guided from the waveguides (31, 57, 77) to the waveguides (30, 56, 76) penetrating through the illuminated object (load portion), and is placed on the center line therein. Diameter 15-75mmφ and length 2
A transparent glass tube or a transparent heat-resistant Teflon tube (14, 50, 70) of 00 to 1,500 mm is provided to penetrate and irradiate it. A process cheese manufacturing apparatus having a function of adjusting the physical properties of this series of process cheese, wherein a device for irradiating the microwave oscillated by the microwave oscillating device (38) to the liquid process cheese at the load portion is provided for 5 to 55 seconds. Methods and equipment.
特別に付加した製造方法とその装置。食品製造工程にお
いて充填・成形加工前のまだ流動性がある状態の食品
に、請求項１と同じ装置を用いて透明ガラス管または透
明耐熱テフロン管（１４，５０、７０）にてマイクロ波
を電磁波処理として、物性調整しようとする食品に照射
して、それにより一次加工後の固形化したその食品の成
分と水分子にかかわる組織の物性を調整改善する製造方
法とその装置。2. A manufacturing method and an apparatus in which the following equipment is specially added in an ordinary food manufacturing process. In the food manufacturing process, microwaves are applied to the food that is still in a fluid state before filling and molding by a transparent glass tube or a transparent heat-resistant Teflon tube (14, 50, 70) using the same apparatus as in claim 1. A manufacturing method and apparatus for irradiating a food whose physical properties are to be adjusted as a treatment, thereby adjusting and improving physical properties of a tissue relating to a solidified component of the food after the primary processing and water molecules.
ンプ（６）後の各移送サニタリー配管（１３）（ステン
レス製）を経て攪拌モーター（８）で駆動される攪拌羽
根（９）付き一次側アキュームタンク（７）に送り溜め
られ、その一次側アキュームタンク（７）底部から流量
検出器（１５）の信号を出力制御盤（３７）を経て制御
する流量調整機構（１１）付き流量調整ポンプ（１０）
によって、マイクロ波（電磁波）照射を受ける透明ガラ
ス管または透明耐熱テフロン管（１４，５０，７０）に
送られ、下から上にその加熱・乳化され液体状のプロセ
スチーズは流れる。照射するマイクロ波は、出力制御盤
（３７）によって制御されてマイクロ波発振装置（３
８）内の電源供給部（３６）の出力によりマグネトロン
（３５）でマイクロ波に変換され発振して、導波管（３
１，５７，７７）を通じ被照射体（負荷部分）貫通部導
波管（３０，５６，７６）内に導かれ被照射体部（負荷
部分）である透明ガラス管または透明耐熱テフロン管
（１４，５０，７０）を照射する。移送サニタリー配管
（１３）から入口側接続フランジ（３９，５２，７２）
で透明ガラス管または透明耐熱テフロン管（１４，５
０，７０）に変更された管の中を加熱・乳化されたプロ
セスチーズが下から上に流れ、マイクロ波を連続照射さ
れながら被照射体貫通部導波管（３０，５６，７６）部
分を出ることになる。再び液体状プロセスチーズは、出
口側接続フランジ（４０，６０，８５）で移送サニタリ
ー配管（１３）を流れ、途中に適切な個所にクランプ接
続（１２）を設けた移送配管を経て流量検出器（１
５）、自動三方切替弁（１６）を通り、攪拌モーター
（２０）で駆動される攪拌羽根（１９）付二次側アキュ
ームタンク（１８）に供給され溜められる。その二次側
アキュームタンク（１８）の底部から、さらに供給ポン
プ（２１）で充填・成形機（２３）のホッパー（２２）
へ移送サニタリー配管（１３）を通じて送られる。この
移送ポンプ（６）からホッパー（２２）までの一連のマ
イクロ波照射と流量安定化の為の装置を特別に付加され
た物性調整機能を備えたプロセスチーズ製造方法とその
装置。3. A primary side equipped with a stirring blade (9) driven by a stirring motor (8) through a transfer sanitary pipe (13) (made of stainless steel) after a transfer pump (6) and heated and emulsified process cheese. A flow regulating pump (11) with a flow regulating mechanism (11) which is sent to and accumulated in the accumulation tank (7) and controls the signal of the flow detector (15) from the bottom of the primary accumulation tank (7) via the output control panel (37). 10)
Is sent to a transparent glass tube or a transparent heat-resistant Teflon tube (14, 50, 70) which receives microwave (electromagnetic wave) irradiation, and the heated and emulsified liquid process cheese flows from bottom to top. The microwave to be irradiated is controlled by an output control panel (37) to control the microwave oscillation device (3).
8) The output of the power supply unit (36) in the magnetron (35) is converted into a microwave by the magnetron (35), oscillates, and oscillates.
1, 57, 77) into the waveguide (30, 56, 76) of the irradiated part (load part), and the transparent glass tube or transparent heat-resistant Teflon tube (14) which is the irradiated part (load part). , 50, 70). Transfer sanitary pipe (13) to inlet side connection flange (39, 52, 72)
With a transparent glass tube or a transparent heat-resistant Teflon tube (14,5
0,70), the heated and emulsified process cheese flows from bottom to top in the tube, and continuously irradiates the microwave to irradiate the waveguide (30, 56, 76) through the irradiated object. Will come out. Again, the liquid process cheese flows through the transfer sanitary pipe (13) at the outlet-side connection flange (40, 60, 85), and passes through the transfer pipe provided with a clamp connection (12) at an appropriate location on the way, and the flow rate detector ( 1
5) After passing through the automatic three-way switching valve (16), the water is supplied to and stored in the secondary-side accumulation tank (18) with the stirring blade (19) driven by the stirring motor (20). A hopper (22) of a filling / forming machine (23) is further fed from a bottom of the secondary-side accumulation tank (18) by a supply pump (21).
Is sent through a sanitary pipe (13). A process cheese manufacturing method and device having a physical property adjusting function to which a series of microwave irradiation from the transfer pump (6) to the hopper (22) and a device for stabilizing the flow rate are specially added.
体（負荷部分）である透明ガラス管または透明耐熱テフ
ロン管（１４，５０，７０）の中に固定スパイラル羽根
を設けた請求項１記載のプロセスチーズ物性調整機能を
備えたプロセスチーズ製造装置。4. A fixed spiral blade is provided in a transparent glass tube or a transparent heat-resistant Teflon tube (14, 50, 70) which is an object to be irradiated (load portion) irradiated with microwaves (electromagnetic waves). A process cheese manufacturing apparatus having the process cheese physical property adjusting function described above.
クロ波を導く導波管（５７）と被照射体貫通部導波管
（５６）を直線軸方向に接続フランジ（５８）で接続
し、その中を斜めに貫通する透明ガラス管または透明耐
熱テフロン管（５０）を出口側接続フランジ（５２、６
０）で上下をステンレス製の移送サニタリー配管に取り
付、その管の中に駆動モーター（５４）とスパイラル回
転羽根軸（５３）及び軸受（５５）により回転駆動され
るスパイラル回転羽根（５１）を設けた請求項１記載の
プロセスチーズ物性調整機能を備えたプロセスチーズ製
造装置。5. A waveguide (57) for guiding microwaves oscillated from a magnetron (35) and a waveguide (56) for a penetrating portion of an irradiation object are connected in a linear axis direction by a connection flange (58). A transparent glass tube or a transparent heat-resistant Teflon tube (50) penetrating obliquely through the inside is connected to the outlet side connection flange (52, 6).
At 0), the upper and lower parts are attached to a transfer sanitary pipe made of stainless steel, and a spiral drive blade (51) driven by a drive motor (54), a spiral rotary blade shaft (53) and a bearing (55) is mounted in the pipe. A process cheese manufacturing apparatus provided with the function for adjusting physical properties of process cheese according to claim 1.
形導波管（円筒形）（８０）または矩形導波管（矩筒
形）（８１）の被照射体貫通部導波管（７６）の中心部
を貫通した透明ガラス管または透明耐熱テフロン管（７
０）が設けられ、その中心線を貫通する駆動モーター
（７４）とスパイラル回転羽根軸（７３）及び軸受（７
５）とによって回転駆動されるスパイラル回転羽根（７
１）を設けた請求項１記載のプロセスチーズ物性調整機
能を備えたプロセスチーズ製造装置。6. A radiation guide for a circular waveguide (cylindrical) (80) or a rectangular waveguide (rectangular) (81) connected at a right angle to the end of the waveguide (77). A transparent glass tube or a transparent heat-resistant Teflon tube (7) penetrating the center of the wave tube (76)
0) is provided, and a driving motor (74) penetrating the center line thereof, a spiral rotating blade shaft (73) and a bearing (7) are provided.
5) and the spiral rotary blade (7)
2. The process cheese production apparatus according to claim 1, wherein the process cheese production device has the function of adjusting the physical properties of the process cheese.
クロ波出力を効率良く安定的に、かつ安全に発振するた
めの整合器（３２）、出力検出器（３３）、アイソレー
ター（３４）を設けて、出力検出器（３３）の検出量に
対応したワーク（マイクロ波被照射体）の流量を維持す
るために流量検出器（１５）で検出した量を出力制御盤
（３７）で制御信号量として流量調整ポンプ（１０）の
流量調整機構（１１）に送り、マイクロ波出力に応じた
ワークの流量を保持できる制御回路を備えた請求項１記
載のプロセスチーズ物性調整機能を備えたプロセスチー
ズ製造装置。7. A matching unit (32), an output detector (33), and an isolator (34) for efficiently, stably and safely oscillating a continuous wave microwave output from a magnetron (35). In order to maintain the flow rate of the work (microwave irradiated object) corresponding to the detection amount of the output detector (33), the amount detected by the flow detector (15) is used as a control signal amount by the output control panel (37). The process cheese manufacturing apparatus having a process cheese physical property adjusting function according to claim 1, further comprising a control circuit which is supplied to a flow rate adjusting mechanism (11) of a flow rate adjusting pump (10) and is capable of holding a flow rate of the work according to the microwave output. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001220637A JP2002369654A (en) | 2001-06-15 | 2001-06-15 | Method for producing food by regulating physical property through irradiating the food with electromagnetic wave during food production, and apparatus for producing the food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001220637A JP2002369654A (en) | 2001-06-15 | 2001-06-15 | Method for producing food by regulating physical property through irradiating the food with electromagnetic wave during food production, and apparatus for producing the food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002369654A true JP2002369654A (en) | 2002-12-24 |
Family
ID=19054429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001220637A Pending JP2002369654A (en) | 2001-06-15 | 2001-06-15 | Method for producing food by regulating physical property through irradiating the food with electromagnetic wave during food production, and apparatus for producing the food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002369654A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114113208A (en) * | 2021-11-18 | 2022-03-01 | 思立科（江西）新材料有限公司 | Non-silicon release film detection device for epoxy resin coating and use method |
-
2001
- 2001-06-15 JP JP2001220637A patent/JP2002369654A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114113208A (en) * | 2021-11-18 | 2022-03-01 | 思立科（江西）新材料有限公司 | Non-silicon release film detection device for epoxy resin coating and use method |
| CN114113208B (en) * | 2021-11-18 | 2024-03-19 | 思立科（江西）新材料有限公司 | Non-silicon release film detection device for epoxy resin coating and use method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2061190C (en) | Process and apparatus for producing pumpable foodstuffs, in particular processed cheese | |
| JPH0550835B2 (en) | ||
| CN208865510U (en) | A kind of novel emulsion continuous producing apparatus | |
| JP2002369654A (en) | Method for producing food by regulating physical property through irradiating the food with electromagnetic wave during food production, and apparatus for producing the food | |
| CN208389897U (en) | A kind of lotion filling apparatus | |
| CN215560339U (en) | Lactobacillus fermentation cylinder | |
| CN112755843A (en) | Stirring emulsification equipment | |
| CN209982770U (en) | Continuous liquid material microwave-ultrasonic coupling treatment equipment | |
| CN211752615U (en) | Refining system of artificial bezoar raw materials | |
| CN109701475B (en) | Liquid material microwave-ultrasonic coupling treatment device, equipment and application | |
| CN216093150U (en) | Plant essential oil emulsification reation kettle | |
| CN110986583A (en) | Melting device for fly ash solidification | |
| RU2052352C1 (en) | Method of melting-down of organic product with the aid of microwaves and device for its accomplishment | |
| CN213643861U (en) | Heat preservation cauldron is used in bromine nitre alcohol production | |
| CN212492546U (en) | Electromechanical control asphalt stirring device | |
| CN209597083U (en) | A kind of composite oil phase reaction kettle device | |
| EP1753524A1 (en) | A device for controlling and regulating the physical-biochemical condition of a liquid mixture | |
| CN219902846U (en) | Online dosing unit of sponge | |
| CN110787750A (en) | Easy and simple to handle's water-reducing agent production is with temperature adjustment mechanism | |
| CN220610129U (en) | Hydroxypropyl starch processing mixing arrangement | |
| CN218553696U (en) | Flocculant particle dissolving device for wastewater treatment system | |
| RU2267350C1 (en) | Method of heat treatment of fluid products and a device for its realization | |
| CN213699567U (en) | Liquid homogenizing and stirring pot | |
| CN214438585U (en) | A high-speed homogenizer equipment for dairy products modulation | |
| EP1697029B1 (en) | Method for melting frozen, water-containing products |