JPS5832859B2 - Food dehydration/defatting method - Google Patents
Food dehydration/defatting methodInfo
- Publication number
- JPS5832859B2 JPS5832859B2 JP55106133A JP10613380A JPS5832859B2 JP S5832859 B2 JPS5832859 B2 JP S5832859B2 JP 55106133 A JP55106133 A JP 55106133A JP 10613380 A JP10613380 A JP 10613380A JP S5832859 B2 JPS5832859 B2 JP S5832859B2
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- dehydrating
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Description
【発明の詳細な説明】
本発明は魚肉類や豆類のように脂質を多量に含んだ食品
を鮮度を保ったまま短時間低温で脱水脱脂する方法に関
するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for dehydrating and defatting foods containing a large amount of fat, such as fish meat and beans, at low temperatures for a short period of time while maintaining freshness.
一般に脂質を多く含んだ生鮮食品を乾燥させる際に脱水
と同時に脱脂を行なうことはきわめて困難であり、特に
魚肉類のように不飽和脂肪酸を含む脂質は乾燥過程で光
、空気、熱などによって重合、酸化、加水分解を受け、
変色したり風味が変ったりあるいは固形化するなど品質
が低下し易いという問題がある。In general, when drying fresh foods that contain a lot of fat, it is extremely difficult to degrease them at the same time as dehydrating them. In particular, lipids that contain unsaturated fatty acids such as fish and meat are polymerized by light, air, heat, etc. during the drying process. , undergoes oxidation, hydrolysis,
There is a problem in that quality tends to deteriorate, such as discoloration, change in flavor, or solidification.
また魚類、豆類、果実類などは収穫量が季節的に偏って
いる上に脂質の含有量も季節によって蓄しく変化する。In addition, the harvest of fish, beans, fruits, etc. is seasonal, and the fat content also changes depending on the season.
そこで本発明は脂質の多い食品を風味を落とすことなく
乾燥保存するために脱水と同時に脱脂を行なう有効な手
段を提供することを目的とするものである。SUMMARY OF THE INVENTION An object of the present invention is to provide an effective means for dehydrating and defatting foods at the same time in order to dry and preserve fatty foods without losing flavor.
以下本発明を実施例図によって詳述する。The present invention will be explained in detail below using examples.
第１図において、１は脱水脱脂釜で、多数の孔を有する
ステンレス製の内容器または籠２を上方から内挿するよ
うになっている。In FIG. 1, reference numeral 1 denotes a dehydrating and degreasing pot, into which a stainless steel inner container or cage 2 having a large number of holes is inserted from above.
３は脱水脱脂釜１の下部に設けた熱交換器で、温水が通
される。3 is a heat exchanger provided at the bottom of the dehydrating and degreasing pot 1, through which hot water is passed.
４は脂質濃縮釜で、同様に温水の通る熱交換器５を具え
、脱水脱脂釜１の下方に配置される。Reference numeral 4 denotes a lipid concentrating vessel, which is also provided with a heat exchanger 5 through which hot water passes, and is arranged below the dehydrating and degreasing vessel 1.
６は凝縮器で脱水脱脂釜１および脂質濃縮釜４から導か
れた水と溶剤との共沸蒸気を冷却凝縮させるための熱交
換器７を具え、氷水により冷却される。A condenser 6 is equipped with a heat exchanger 7 for cooling and condensing the azeotropic vapor of water and solvent led from the dehydration/degreasing tank 1 and the lipid concentration tank 4, and is cooled with ice water.
８は減圧ポンプである。8 is a pressure reducing pump.
９は分離塔で、凝縮器６で凝縮した共沸組成の留出液を
上層の溶剤と下着の水に分離し、溶剤を脱水脱脂釜１へ
還流させ、水は排出ポンプ１０により糸外に排出するも
のである。Reference numeral 9 denotes a separation column, which separates the distillate having an azeotropic composition condensed in the condenser 6 into a solvent in the upper layer and water in the lower layer, returns the solvent to the dehydrating and degreasing pot 1, and drains the water to the outside of the yarn by a discharge pump 10. It is something that is discharged.
１１は溶剤タンクである。11 is a solvent tank.
溶剤としては脂質を溶解し水と共沸する毒性のないもの
であればよく、例えば酢酸エチル、ヘキサン、エタノー
ル等が用いられる。The solvent may be any non-toxic solvent that dissolves lipids and is azeotropic with water, such as ethyl acetate, hexane, ethanol, etc.
またこれらの溶剤を２種類以上任意の割合で混合して用
いることもできる。Further, two or more of these solvents can be mixed and used in an arbitrary ratio.
次に第１図において、溶剤として酢酸エチルを用いた例
について装置の使用方法を説明すると、先ずステンレス
の籠２の中に魚などの被処理食品を入れて脱水脱脂釜１
に挿入し蓋を密閉する。Next, in Fig. 1, to explain how to use the apparatus in an example using ethyl acetate as the solvent, first, food to be processed such as fish is placed in a stainless steel basket 2, and then the dehydrating and degreasing pot 1
Insert it into the container and seal the lid.
次に減圧ポンプ８によって脱水脱脂釜１、脂質濃縮釜４
、凝縮器６および分離塔９内を減圧しながら、溶剤タン
ク１１から脱水脱脂釜１に溶剤すなわち酢酸エチルを注
入する。Next, the dehydration and degreasing pot 1 and the lipid concentration pot 4 are dehydrated and degreased by the vacuum pump 8.
The solvent, ie, ethyl acetate, is injected from the solvent tank 11 into the dehydration/degreasing pot 1 while reducing the pressure in the condenser 6 and the separation column 9.
溶剤が脱水脱脂釜１からバルブ３２を通って溢流して脂
質濃縮釜４に所定量の溶剤が入ると、バルブ３１を閉じ
て脱水脱脂釜１と脂質濃縮釜４を約２０〜３０度位に加
温する。When the solvent overflows from the dehydrating and degreasing pot 1 through the valve 32 and a predetermined amount of solvent enters the lipid concentrating pot 4, the valve 31 is closed and the dehydrating and degreasing pot 1 and the lipid concentrating pot 4 are heated to about 20 to 30 degrees. Warm up.
またこのときまでに減圧度を約１００ ｍｍＨｇにして
おく。Also, by this time, the degree of pressure reduction should be approximately 100 mmHg.
なおバルブ３３は脱水脱脂完了時に脱水脱脂釜１から溶
剤を抜き取るためのもので、溶剤を循環させている間は
閉じておく。The valve 33 is for removing the solvent from the dehydrating/degreasing pot 1 when dehydrating/degreasing is completed, and is kept closed while the solvent is being circulated.
脱水脱脂釜１内の溶剤は食品中の脂質を抽出溶解すると
共に食品中の水と一定の割合で共沸蒸発し、脂質を溶解
した溶剤の一部はバルブ３２を通って脂質濃縮釜４に移
る。The solvent in the dehydration/defatting pot 1 extracts and dissolves the lipids in the food and evaporates azeotropically with the water in the food at a certain rate, and a part of the solvent that has dissolved the lipids passes through the valve 32 and enters the lipid concentration pot 4. Move.
共沸蒸気を凝縮器６で凝縮して得られる留出液は分離塔
９で水と溶剤とに分離されて溶剤のみが回収され、バル
ブ３６を通って脱水脱脂釜１へ還流する。The distillate obtained by condensing the azeotropic vapor in the condenser 6 is separated into water and solvent in the separation column 9, and only the solvent is recovered, and is refluxed to the dehydrating and degreasing tank 1 through the valve 36.
１２は液面センサで、液面が設定値より下がったときに
は排出ポンプ１０を停止し、溶剤が排出されるのを防止
している。A liquid level sensor 12 stops the discharge pump 10 when the liquid level falls below a set value to prevent the solvent from being discharged.
数時間後に脱水脱脂が完了すると、バルブ３２を閉じて
バルブ３３を開き、脱水脱脂釜１内の溶剤を全て脂質濃
縮釜４へ流下させ、なおしばらく減圧蒸留を続けて、脂
質濃縮釜４内の溶剤と脱水脱脂釜１に若干残っている溶
剤を回収する。When the dehydration and defatting is completed several hours later, the valve 32 is closed and the valve 33 is opened to allow all of the solvent in the dehydration and defatting pot 1 to flow down into the lipid concentration pot 4, and vacuum distillation is continued for a while to remove the contents in the lipid concentration pot 4. Collect the solvent and the solvent slightly remaining in the dehydration/degreasing pot 1.
この場合は凝縮器６から留出する溶剤には水を含まず、
還流用バルブ３６を閉じ分離塔９から排出ポンプ１０に
よって溶剤が全て溶剤タンク１１へ回収される。In this case, the solvent distilled from the condenser 6 does not contain water,
The reflux valve 36 is closed and all the solvent is recovered from the separation column 9 to the solvent tank 11 by the discharge pump 10.
次に被処理食品中に若干残存している溶剤を完全に除去
するために、バルブ３７．４０以外のバルブを全て閉じ
、さらに減圧蒸留を行なう。Next, in order to completely remove any solvent remaining in the food to be processed, all valves other than valves 37 and 40 are closed, and further vacuum distillation is performed.
こうして処理された食品は主にたん白質で構成された繊
維状あるいは多孔質状の塊となり、冷水または温水につ
けると膨潤して元の姿に復元する性質があるので、イン
スタント食品にも応用できる。Foods processed in this way become fibrous or porous masses composed mainly of protein, which swell and restore their original appearance when soaked in cold or hot water, so they can also be applied to instant foods. .
またこの性質を利用して食品を一定値まで脱脂または完
全脱脂した状態で脱水脱脂釜１内に異種の食品のフレー
バ、脂質あるいは保存安定剤を溶解した溶剤を注入する
ことにより、例えばかつお節にさば節の味付けを行なう
というように含有脂質のフレーバの置換あるいは含有脂
質量の再調整などに利用することもできる。In addition, by utilizing this property, by injecting a solvent in which the flavor, lipid, or storage stabilizer of a different type of food is dissolved into the dehydrating/degreasing pot 1 after the food has been defatted to a certain level or completely defatted, for example, bonito flakes, mackerel, etc. It can also be used to replace the flavor of the fat contained, such as seasoning knots, or to readjust the amount of fat contained.
次に第１図の装置を用いた実施例を示す。Next, an example using the apparatus shown in FIG. 1 will be described.
実施例 １
被処理食品として輪切りの生あじ１００部を、溶剤とし
て酢酸エチル２０００部を用い脱水脱脂した。Example 1 100 parts of round-sliced raw horse mackerel was dehydrated and defatted using 2000 parts of ethyl acetate as a solvent.
このときの減圧度、温度、時間はそれぞれ１００ ｍｍ
Ｈ９，２３°Ｇ、４時間であった。The degree of pressure reduction, temperature, and time at this time were each 100 mm.
H9, 23°G, 4 hours.
得られたアジの干物は、水分１６．５％、たん白質７０
．４饅脂質６．８係であった。The obtained dried horse mackerel has a moisture content of 16.5% and a protein content of 70%.
．． 4. The fat content was 6.8.
実施例 ２
被処理食品として、生さば１００部をミンチ状にし、遠
心分離によって水分を４１部取り除き、残りの５９部を
用いた。Example 2 As a food to be processed, 100 parts of raw mackerel was minced, 41 parts of water was removed by centrifugation, and the remaining 59 parts were used.
溶剤として酢酸エチル２０００部を用い、１００１００
７ｎ、２３°Ｃ１２，５時間で脱水脱脂を行なった。Using 2000 parts of ethyl acetate as a solvent, 100100 parts
Dehydration and defatting were carried out at 23° C. for 12.5 hours.
得られたさば粉は、水分５．９係、たん白質８１．０％
、脂質３φであった。The obtained mackerel flour has a moisture content of 5.9% and a protein content of 81.0%.
, lipid 3φ.
実施例 ３
被処理食品として凍結いわし１００部、溶剤として酢酸
エチル４０００部を用いて、５９ｍ１１ＬＨｇ、２２°
Ｃ１４時間にて脱水脱脂を行なった。Example 3 Using 100 parts of frozen sardines as the food to be processed and 4000 parts of ethyl acetate as the solvent, 59ml11LHg, 22°
Dehydration and defatting was performed for 14 hours.
得られたいわしの干物は、水分１８．０％、たん白質６
９．８係、脂質７％であった。The obtained dried sardine has a moisture content of 18.0% and a protein content of 6.
It had a ratio of 9.8 and a fat content of 7%.
実施例 ４
溶剤として酢酸エチルとエタノール１：１の混合溶液を
使用し、カシュナツツの脱水脱脂を行なった。Example 4 Cashnuts were dehydrated and defatted using a 1:1 mixed solution of ethyl acetate and ethanol as a solvent.
装置は第１図のものを使用し、分離塔９を用いずに、凝
縮器６からの留出液（酢酸エチル、エタノール、水の混
合溶液）は全て排出ポンプ１０により糸外に排出し、蒸
留速度に見合うだけの溶剤をバルブ３１から供給するよ
うにした。The apparatus shown in FIG. 1 was used, and the separation column 9 was not used, and all the distillate (mixed solution of ethyl acetate, ethanol, and water) from the condenser 6 was discharged to the outside of the thread by the discharge pump 10. An amount of solvent corresponding to the distillation rate was supplied from the valve 31.
カシュナツツ１００部に対して脱水脱脂釜１の容量は約
１５００部であり、１００ｍｍＨｇ 、２２°Ｇ、 ２
時間で、得られた白色の被処理物は水分１．０％、たん
白質３４．９％、脂質５．８斜であった。The capacity of dehydration/defatting pot 1 is approximately 1500 parts for 100 parts of cashewnuts, and the temperature is 100 mmHg, 22°G, 2
The resulting white treated material had a moisture content of 1.0%, a protein content of 34.9%, and a lipid content of 5.8%.
実施例 ５
第１図の装置を使用し、ビタミンＥ（トコフェロール）
をエタノール１０部に１饅溶解した溶液に実施例２で得
られたさば粉１０部を浸漬し、エタノール溶液を流し出
して、残ったさば粉に含浸しているエタノール溶液のエ
タノール分のみを常温、減圧下で取り除いた。Example 5 Using the apparatus shown in Figure 1, vitamin E (tocopherol)
10 parts of the mackerel flour obtained in Example 2 was immersed in a solution prepared by dissolving 1 cup of mackerel in 10 parts of ethanol, the ethanol solution was poured out, and only the ethanol content of the ethanol solution impregnated into the remaining mackerel flour was soaked at room temperature. , removed under reduced pressure.
得られたビタミンＥ含有さば粉は、実施例２のさば粉よ
りも保存性にすぐれていた。The obtained vitamin E-containing mackerel flour had better preservability than the mackerel flour of Example 2.
上記実施例１〜３および生あぶらざめ、生さんま、生た
ちうおを処理した例における脱水脱脂の前後の成分を第
１表に示した。Table 1 shows the components before and after dehydration and defatting in Examples 1 to 3 and the examples in which raw oil shark, raw saury, and raw fish were processed.
第２図は上記実施例４のように溶剤として酢酸エチルと
エタノールの混合溶液を用いた場合の回収装置の例を示
したもので、主に水とよく混ざる溶剤を用いた場合に用
いるものであり、ａ図は本発明による装置の主要部、ｂ
図は酢酸エチル回収装置、Ｃ図はエタノール回収装置で
ある。Figure 2 shows an example of a recovery device when a mixed solution of ethyl acetate and ethanol is used as the solvent as in Example 4 above, and is mainly used when a solvent that mixes well with water is used. Figure a shows the main part of the device according to the invention, b
The figure shows an ethyl acetate recovery device, and the figure C shows an ethanol recovery device.
ａ図において、１３は留出溶剤タンク、ｂ図において。In figure a, 13 is the distillate solvent tank, and in figure b.
１４および１５は共沸蒸留塔、１６および１７は凝縮器
、１８は酢酸エチルタンクであり、Ｃ図において、１９
、２０ 、２１は共沸蒸留塔、２２゜２３．２４は凝
縮器、２５は冷却器、２６はエタノールタンクである。14 and 15 are azeotropic distillation columns, 16 and 17 are condensers, 18 is an ethyl acetate tank, and in Figure C, 19
, 20, 21 are azeotropic distillation columns, 22°, 23.24 are condensers, 25 is a cooler, and 26 is an ethanol tank.
ｂ図およびＣ図はそれぞれ酢酸製造装置およびエタノー
ル製造装置として公知のものであり、Ｃ図では第３成分
（主としてベンゼン）を使ってエタノール中の水を取り
除くようにしている。Figures b and C are respectively known acetic acid production equipment and ethanol production equipment, and in diagram C, water in ethanol is removed using a third component (mainly benzene).
これらの装置を本発明における酢酸エチルとエタノール
の混合溶剤の回収装置として利用するには、第２図にお
いて、■と■、■と■、■と■と■が接続され、■にお
いて酢酸エチルとエタノールとが所定の混合比に調整さ
れる。In order to utilize these devices as a recovery device for the mixed solvent of ethyl acetate and ethanol in the present invention, in Fig. 2, ■ and ■, ■ and ■, ■, ■, and ■ are connected, and in ■, ethyl acetate and ethanol are connected. and ethanol are adjusted to a predetermined mixing ratio.
溶剤としてエタノールのみが使用されるときには第２図
のａ図とＣ図の組合わせで１と■、■と■が接続される
。When only ethanol is used as a solvent, 1 and ■, and ■ and ■ are connected in the combination of Figures a and C in Figure 2.
また酢酸エチル単独の場合にも、第１図の分離塔９の水
層に若干の酢酸エチルが含まれ排出ポンプ１０で排出さ
れてしまうので、大規模な装置の場合には第２図のａ図
とＣ図の組合わせを用いるのが望ましい。Furthermore, even when ethyl acetate is used alone, some ethyl acetate is contained in the aqueous layer of the separation column 9 in Figure 1 and is discharged by the discharge pump 10. It is desirable to use a combination of Figures and C Figures.
また第３図は第１図の装置から脂質濃縮釜４を省略した
ものであり、脱水脱脂釜１の容量に比して被処理食品量
が少い場合にはこれでも充分である。Furthermore, FIG. 3 shows the apparatus shown in FIG. 1 without the lipid concentration pot 4, which is sufficient if the amount of food to be processed is small compared to the capacity of the dehydration/defatting pot 1.
この装置の使用方法は第１図の装置とほぼ同様であるが
、溶剤量を多くし、脱水脱脂が完了するとバルブ３７．
３７を閉じ、バルブ４１を開いて脱水脱脂釜１内を一旦
常圧に戻し、次にバルブ３３を開いて脱水脱脂釜１内の
脂質を溶解した溶剤を抜き取り、再びバルブ４１．３３
を閉じバルブ３７を開いて食品中の溶剤を減圧蒸留した
のち、食品を取り出し、次に先刻抜き取った脂質含有溶
剤を脱水脱脂釜１に戻して減圧蒸留して溶剤を回収する
と共に脂質を得る。The method of using this device is almost the same as the device shown in FIG.
37, open the valve 41 to once return the inside of the dehydrating/degreasing pot 1 to normal pressure, then open the valve 33 to draw out the solvent that dissolved the lipids in the dehydrating/degreasing pot 1, and then open the valve 41.33 again.
After closing the valve 37 and distilling the solvent in the food under reduced pressure, the food is taken out, and then the lipid-containing solvent previously extracted is returned to the dehydration/defatting pot 1 and distilled under reduced pressure to recover the solvent and obtain the lipid.
なお食品と脂質含有溶剤との蒸留の順序は上記の逆でも
よい。Note that the order of distillation of the food and the lipid-containing solvent may be reversed.
本発明は上述のように構成されたもので、食品中の脂質
を溶解する溶剤と食品中の水との共沸を利用して脱水と
脱脂を同時に行なうものであるから、変質し易い不飽和
脂肪酸を含んだ脂質を食品が新鮮なうちに除去すること
ができ、脂質含有量の多い果実や魚を季節に制限される
ことなく乾燥保存することができるという利点がある。The present invention is configured as described above, and since it simultaneously performs dehydration and defatting by utilizing the azeotrope between a solvent that dissolves lipids in foods and water in foods, it is possible to remove unsaturated fats that are easily denatured. This method has the advantage that lipids containing fatty acids can be removed while the food is fresh, and fruits and fish with a high fat content can be dried and preserved without seasonal restrictions.
しかも本発明にあっては、脱水脱脂釜で発生する共沸混
合物の蒸気を凝縮器において水と溶剤とに分離し、溶剤
のみを脱水脱脂釜に還流させるようにしたので、脱水脱
脂釜内より水分が連続的に除去されることになり１食品
より溶出する水分の濃度が溶剤中において増加すること
なく少量の溶剤で食品中の水分の脱水を迅速に行なうこ
とができると共に、しかも食品中の脂質は水に対して不
溶であるためこのように溶剤中の水分の濃度が還流によ
って低く維持されてかつ食品より脱水が迅速に進行され
ることによって食品よりの脱脂は加速度的に促進される
ものであり、この結果、食品よりの脱水、脱脂の処理を
短時間で行なうことができ、脂質や水分の多い食品であ
っても変質させることなく短時間で脱水、脱脂を行なう
ことができるようにしたものである。Moreover, in the present invention, the vapor of the azeotrope generated in the dehydrating and degreasing kettle is separated into water and solvent in the condenser, and only the solvent is refluxed to the dehydrating and degreasing kettle. Since water is removed continuously, the concentration of water eluted from one food does not increase in the solvent, and the water in the food can be quickly dehydrated with a small amount of solvent. Since lipids are insoluble in water, the concentration of water in the solvent is kept low by reflux, and dehydration proceeds more quickly than food, which accelerates the defatting of food. As a result, food can be dehydrated and defatted in a short time, and even foods with high fat and water content can be dehydrated and defatted in a short time without deteriorating their quality. This is what I did.
そしてこの場合、脱水脱脂釜内の溶剤を減圧下にて加温
するようにしたので、減圧による沸点の降下で低温にお
いて溶剤の気化を行なうことができ、何ら高温に加熱す
るような必要がないものであって、脱水、脱脂処理の際
に食品に変質を来すようなおそれがないものである。In this case, since the solvent in the dehydrating and degreasing pot is heated under reduced pressure, the boiling point is lowered by the reduced pressure, and the solvent can be vaporized at a low temperature, so there is no need to heat it to a high temperature. There is no risk of deterioration in food quality during dehydration or defatting.
すなわち、魚など食品のタンパク質は加熱されると脆く
弱いゲルを作り易く、５０’Ｃまでの加熱ではコンニャ
ク状を呈しているが６０°Ｃ以上に加熱されるとカマボ
コ状を呈して練り製品など二次加工が不可能になるもの
であり、高温に加熱して食品を処理することは食品の二
次節に重大な影響を与えるところ、本発明にあってはこ
のような影響を与えることなく食品の脱水、脱脂が行な
えるのである。In other words, protein in foods such as fish tends to form brittle and weak gels when heated, and when heated up to 50°C, it takes on a konnyaku-like appearance, but when heated above 60°C, it takes on a hollow-boiled shape, resulting in the formation of paste products and other similar products. This makes further processing impossible, and processing foods by heating them to high temperatures has a serious effect on the secondary properties of the food, but the present invention allows food to be processed without having such an effect. It can be dehydrated and degreased.
また第１図乃至第２図のように脂質濃縮釜を設けること
によって、少い溶剤で効率よく脱脂を行なうことができ
るという利点がある。Further, by providing a lipid concentration tank as shown in FIGS. 1 and 2, there is an advantage that degreasing can be carried out efficiently with a small amount of solvent.
また本発明によれば、食品の脂質含有量の調整、あるい
は異種の食品のフレーバや脂質を再含浸することによっ
て所望の風味を加えたり、あるいはビタミンＥのような
保存安定剤を食品の内部まで含浸させることも可能であ
り、あるいはまた、本発明方法により処理された食品は
たん白質の含有率が高いので調味料や各種アミノ酸の製
造原料としてもすぐれたものである。The present invention also allows for the adjustment of the lipid content of foods, or the addition of desired flavors by re-impregnation with flavors and lipids from different foods, or the addition of storage stabilizers such as vitamin E to the interior of the food. Alternatively, since the food processed by the method of the present invention has a high protein content, it is also excellent as a raw material for producing seasonings and various amino acids.
第１図は本発明方法に用いる装置の一実施例を示す概略
系統図、第２図ａ、ｂ、ｃは同上の他の実施例を示す概
略系統図、第３図は同上のさらに他の実施例を示す概略
系統図である。
１は脱水脱脂釜、２は態、３は熱交換器、４は脂質濃縮
釜、５は熱交換器、６は凝縮器、７は熱交換器、８は減
圧ポンプ、９は分離塔、１０は排出ポンプ、１１は溶剤
タンク、３１〜４１はバルブ。FIG. 1 is a schematic system diagram showing one embodiment of the apparatus used in the method of the present invention, FIGS. 2 a, b, and c are schematic system diagrams showing other embodiments of the same, and FIG. It is a schematic system diagram showing an example. 1 is a dehydration and degreasing tank, 2 is a state, 3 is a heat exchanger, 4 is a lipid concentration tank, 5 is a heat exchanger, 6 is a condenser, 7 is a heat exchanger, 8 is a vacuum pump, 9 is a separation column, 10 1 is a discharge pump, 11 is a solvent tank, and 31 to 41 are valves.
Claims (1)
脂釜に水分および脂質を含んだ食品を浸漬して減圧下に
て加温し、発生した蒸気を凝縮器に導いて冷却し、得ら
れた留出液を水と溶剤とに分離し、溶剤のみを回収して
上記脱水脱脂釜に還流させることを特徴とする食品の脱
水脱脂方法。1. A food containing water and lipids is immersed in a dehydrating/degreasing pot containing a solvent that is azeotropic with water and dissolves lipids, heated under reduced pressure, and the generated steam is led to a condenser and cooled. A method for dehydrating and defatting foods, which comprises separating the obtained distillate into water and a solvent, and recovering only the solvent and refluxing it to the dehydrating and defatting pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55106133A JPS5832859B2 (en) | 1980-07-31 | 1980-07-31 | Food dehydration/defatting method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55106133A JPS5832859B2 (en) | 1980-07-31 | 1980-07-31 | Food dehydration/defatting method |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58014278A Division JPS5858064B2 (en) | 1983-01-31 | 1983-01-31 | Food dehydration/defatting method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5733552A JPS5733552A (en) | 1982-02-23 |
| JPS5832859B2 true JPS5832859B2 (en) | 1983-07-15 |
Family
ID=14425890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55106133A Expired JPS5832859B2 (en) | 1980-07-31 | 1980-07-31 | Food dehydration/defatting method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5832859B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60248023A (en) * | 1984-05-23 | 1985-12-07 | Rohm Co Ltd | Characteristic measuring device for analog/digital converter |
| JPS61244127A (en) * | 1985-04-22 | 1986-10-30 | Nec Corp | Adjusting method for direct current voltage supply circuit |
| JPH03187352A (en) * | 1989-12-14 | 1991-08-15 | Supirurina Kenkyusho:Kk | Method for dehydrating and defeatting food |
| JP3781946B2 (en) * | 2000-05-23 | 2006-06-07 | 株式会社ニツセン | Processed fish product manufacturing method and fish processing apparatus |
| CN103340474B (en) * | 2013-07-08 | 2015-09-30 | 中国农业科学院农产品加工研究所 | A kind of food processing Vacuum Pressure Swing buffer unit |
| CN115399452B (en) * | 2022-10-12 | 2024-01-16 | 石城贡谷种植专业合作社 | Processing equipment for degreasing and fishy smell removing dried fish |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4840952A (en) * | 1971-10-07 | 1973-06-15 | ||
| JPS4885763A (en) * | 1972-02-17 | 1973-11-13 | ||
| JPS5145659A (en) * | 1974-10-17 | 1976-04-19 | Kobe Steel Ltd | REIKYAKUSHINSENSOCHI |
-
1980
- 1980-07-31 JP JP55106133A patent/JPS5832859B2/en not_active Expired
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4840952A (en) * | 1971-10-07 | 1973-06-15 | ||
| JPS4885763A (en) * | 1972-02-17 | 1973-11-13 | ||
| JPS5145659A (en) * | 1974-10-17 | 1976-04-19 | Kobe Steel Ltd | REIKYAKUSHINSENSOCHI |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5733552A (en) | 1982-02-23 |
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