JPS62224274A - Dehydration of food - Google Patents
Dehydration of foodInfo
- Publication number
- JPS62224274A JPS62224274A JP61066766A JP6676686A JPS62224274A JP S62224274 A JPS62224274 A JP S62224274A JP 61066766 A JP61066766 A JP 61066766A JP 6676686 A JP6676686 A JP 6676686A JP S62224274 A JPS62224274 A JP S62224274A
- Authority
- JP
- Japan
- Prior art keywords
- food
- substance
- osmotic pressure
- high osmotic
- semipermeable membrane
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 53
- 230000018044 dehydration Effects 0.000 title abstract description 10
- 238000006297 dehydration reaction Methods 0.000 title abstract description 10
- 239000000126 substance Substances 0.000 claims abstract description 50
- 230000003204 osmotic effect Effects 0.000 claims abstract description 28
- 239000012528 membrane Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 15
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract description 15
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract description 12
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 abstract description 10
- 229910021529 ammonia Inorganic materials 0.000 abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 5
- 229930006000 Sucrose Natural products 0.000 abstract description 5
- 239000005720 sucrose Substances 0.000 abstract description 5
- 229920002978 Vinylon Polymers 0.000 abstract description 4
- 229920000298 Cellophane Polymers 0.000 abstract description 3
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 2
- 239000007864 aqueous solution Substances 0.000 abstract description 2
- 239000005038 ethylene vinyl acetate Substances 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 235000021485 packed food Nutrition 0.000 abstract 1
- 230000001172 regenerating effect Effects 0.000 abstract 1
- 235000015170 shellfish Nutrition 0.000 abstract 1
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 9
- ROSDSFDQCJNGOL-UHFFFAOYSA-N Dimethylamine Chemical compound CNC ROSDSFDQCJNGOL-UHFFFAOYSA-N 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 5
- 238000009835 boiling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 206010034203 Pectus Carinatum Diseases 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- -1 trimedelamine Chemical compound 0.000 description 2
- 238000004065 wastewater treatment Methods 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- NBJBFKVCPBJQMR-APKOLTMOSA-N nff 1 Chemical compound C([C@H](NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@@H]1CCCN1C(=O)[C@H](CCCCN)NC(=O)[C@@H]1CCCN1C(=O)CC=1C2=CC=C(C=C2OC(=O)C=1)OC)C(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)NCC(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCCCNC=1C(=CC(=CC=1)[N+]([O-])=O)[N+]([O-])=O)C(=O)NCC(O)=O)C1=CC=CC=C1 NBJBFKVCPBJQMR-APKOLTMOSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は簡単な操作によって、食品の食味を変えること
なく、空気を遮断して食品中の水分を効率よく除去する
大量生産可能な脱水法に関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention provides a dehydration method that can be mass-produced and efficiently removes moisture from food by blocking air without changing the taste of the food through simple operations. Regarding.
食品中の水分は、食品の鮮度低下、冷凍破壊、解凍時の
ドリップの発生など、各種の品質低下の原因となってい
る。Moisture in food is a cause of various quality deterioration, such as loss of freshness of food, destruction of food by freezing, and occurrence of drips during thawing.
一般に食品中の水分を除去する方法としては、低湿度の
空気を食品に通風して乾燥する方法、食塩やショ糖など
高浸透圧物質に接触させて脱水する方法、などが行なわ
れているが、いずれも食感、食味が変化し、食品の品質
を変化させないで水分のみを除去することは出来なかっ
た。Generally, methods for removing moisture from food include drying the food by blowing low-humidity air through it, and dehydrating the food by bringing it into contact with high-osmotic substances such as salt or sucrose. In both cases, the texture and taste changed, and it was not possible to remove only water without changing the quality of the food.
その後、食品を変質させないで水分のみを除去づれば食
品の鮮度保持、冷凍破壊の防止、保形性の向上、調理時
の加熱エネルギーや加熱時間の減少、加熱による過酸化
物の発生減少など多くの利点があるため、食品を低温で
浸透圧の差によって脱水する方法が行なわれるように＜
【った。この方法は、例えば特公昭５８−５８１２４、
（）ＳＰ−／１３８３３７６などに記載されでいるよう
に、高浸透圧物質と半透膜とを組合わせた特殊なシート
状物を用い、これに食品を包み込んぐ脱水υ“る方法で
ある。しかし、この方法は、機械を用いて自動化するに
は不適当で、人手を要し、極めて非能率的なものであっ
た。After that, removing only the water content without changing the quality of the food will help preserve the freshness of the food, prevent freezing damage, improve shape retention, reduce heating energy and time during cooking, and reduce the generation of peroxides due to heating. Because of its advantages, methods of dehydrating foods at low temperatures through osmotic pressure differences have been used.
[It was. This method is used, for example, in Japanese Patent Publication No. 58-58124,
As described in () SP-/1383376, this is a dehydration method in which food is wrapped in a special sheet-like material that combines a high osmotic pressure substance and a semipermeable membrane. However, this method is unsuitable for automation using a machine, requires manpower, and is extremely inefficient.
本発明は上記の事情に鑑み、容易に機械化可能で人手を
要さず、人聞の食品を扱うのに適した食品の脱水法を提
供することを目的とする。In view of the above circumstances, an object of the present invention is to provide a food dehydration method that can be easily mechanized, does not require human labor, and is suitable for handling human food.
Ｃ問題点を解決するための手段〕
本発明は上記の目的を達成するためになされたもので、
その要旨は、食品を半透膜で包装し、これを高浸透圧物
質に接触させて脱水するとともに、水分その他を吸収し
た高浸透圧物質の少なくとも一部を適時減圧濃縮して、
水分その他吸収した不純分を除去してもとにもどし、半
透膜を介して食品と接触さＶる上記高浸透圧物質中の水
分濃度を、所定前度以下に保持する食品の脱水法にある
。Means for Solving Problem C] The present invention has been made to achieve the above object,
The gist is that food is packaged with a semi-permeable membrane, the food is brought into contact with a highly osmotic substance to dehydrate it, and at least a portion of the highly osmotic substance that has absorbed water and other substances is concentrated under reduced pressure at appropriate times.
A food dehydration method in which moisture and other absorbed impurities are removed and returned to their original state, and the moisture concentration in the above-mentioned high osmotic substance that comes into contact with food through a semipermeable membrane is maintained below a predetermined level. be.
以下、本発明の詳細な説明する。 The present invention will be explained in detail below.
本発明の方法にＪ３いで対采とする食品は、生の魚介類
、肉等の生鮭動物食品、野菜、果物等の植物性食品で、
特に脱水することによって保存性が増す食品、冷凍耐性
が向上する食品２食味がよくなる食品、調理性が改善さ
れる食品等である。The foods that are compatible with the method of the present invention in J3 are raw seafood, raw salmon animal foods such as meat, and plant foods such as vegetables and fruits.
In particular, these include foods whose preservability is increased by dehydration, foods whose resistance to freezing is improved, foods whose taste is improved, and foods whose cooking properties are improved.
また、使用づる半透膜は、水および水分子とほぼ同じ大
ささの分子は通すが高分子物を通さず、食品に直接接触
してｂ安全な（＞のが用いられる。In addition, the semipermeable membrane used is one that allows water and molecules approximately the same size as water to pass through, but does not allow polymers to pass through, making it safe for direct contact with food.
例えば低延伸性ビニロンフィルム、言過セロハン。For example, low stretch vinylon film and cellophane.
コロジオン膜、エチレン酢酸ビニール共重合体フィルム
等が好適である。これらフィルムは、水および食品中の
不要成分であるアンモニア、トリメデルアミン、ジメチ
ルアミン、ホルムアルデヒド。Collodion membranes, ethylene vinyl acetate copolymer films, etc. are suitable. These films contain ammonia, trimedelamine, dimethylamine, and formaldehyde, which are unnecessary components in water and food.
食塩などは透過づるが、有効成分ぐある蛋白質。It is a protein that is easily penetrated by salt and other substances, but contains active ingredients.
糖類、ミネラル、ビタミン類などはほとんど透過しない
。Sugars, minerals, vitamins, etc. hardly pass through.
また、高浸透圧物質は、上記半透膜を実質的に通ざない
ものでなければならないが、完全にその透過を阻止する
ことは出来ないので、食品２食品添加物２食品加工材と
して、使用が許可されたしのが用いられる。しかし、脱
水される食品が固体であるため、高浸透圧物質としては
、液状のものを用いるのが接触よく効果的である。例え
ば、水あめ、シヨ糖濃厚水溶液、プロピレングリコール
（ＰＧ）、ブドウ糖、異性化粘、果糖、オリゴ糖などが
好適である。In addition, the high osmotic pressure substance must be one that does not substantially pass through the semipermeable membrane, but since it is not possible to completely prevent its permeation, it is classified as food 2 food additive 2 food processing material. Those that have been approved for use will be used. However, since the food to be dehydrated is solid, it is effective to use a liquid substance as the high osmotic pressure substance. For example, starch syrup, concentrated aqueous sucrose solution, propylene glycol (PG), glucose, isomerized viscosity, fructose, oligosaccharide, and the like are suitable.
次に、第１図に本発明の方法を実施する工程の一例を示
す。先ず食品１を半透膜包装機２によって包装するが、
半透膜と食品との密着をよくして脱水効率を高めるため
、真空包装が好ましい。次いで、接触槽３に導かれ、貯
留されている液状の０浸透圧物質中に浸漬される。所定
時間経過後、脱水された製品４は、半透膜に包装された
ままの状態で、その外面には、高浸透圧物質、および半
透膜を透過して高浸透圧物質に移行した水より高沸点の
物質７等を付着同伴した状態で取出される。Next, FIG. 1 shows an example of a process for carrying out the method of the present invention. First, food 1 is packaged using semipermeable membrane packaging machine 2.
Vacuum packaging is preferred because it improves the adhesion between the semipermeable membrane and the food and increases dehydration efficiency. Next, it is led to the contact tank 3 and immersed in the stored liquid zero osmotic pressure substance. After a predetermined period of time has elapsed, the dehydrated product 4 remains packaged in the semipermeable membrane, with the high osmotic substance and the water that has passed through the semipermeable membrane and transferred to the high osmotic substance on its outer surface. It is taken out with higher boiling point substances 7 etc. attached to it.
一方上記接触槽３内の高浸透圧物質は、食品１より半透
膜を透過した水分その他が移行して次第に稀釈されるが
、その少なくとも一部は常時抜出され、減圧濃縮：對５
に導かれ、水分その他、例えばアンモニア、トリメチル
アミン、ホルムアルデヒド等〃除去される。この際、減
圧時に内部の温度を必要以上に上昇させないことが必要
であるが、水分の蒸発潜熱によって冷却器をつけなくと
も、温度を低温に保持することができる。この水分その
他が除去された高浸透圧物質は、接触槽３に循環され、
接触槽３内の８浸透圧物質中の水分その他を所定前度以
下に保持する。また、除去された水分その他は、冷却、
シＩｐワー等の捕集器６によって容易に捕集され、活性
汚泥処理などの一般排水処理装置７によって処理される
。On the other hand, the high osmotic pressure substance in the contact tank 3 is gradually diluted by the transfer of moisture and other substances that have passed through the semipermeable membrane from the food 1, but at least a part of it is constantly extracted and concentrated under reduced pressure.
water and other substances such as ammonia, trimethylamine, formaldehyde, etc. are removed. At this time, it is necessary to prevent the internal temperature from increasing more than necessary when the pressure is reduced, but the latent heat of vaporization of water allows the temperature to be maintained at a low temperature without using a cooler. The high osmolarity substance from which water and other substances have been removed is circulated to the contact tank 3,
Moisture and other contents in the 8 osmotic substances in the contact tank 3 are maintained below a predetermined level. In addition, the removed moisture and others are cooled,
It is easily collected by a collector 6 such as a filter, and treated by a general wastewater treatment device 7 such as activated sludge treatment.
なお、上記食品より高浸透圧物質に移行する水以外の物
質のうち、アンモニア、トリメチルアミン、ジメチルア
ミン、ホルムアルデヒドは、沸点が水より低く、悪臭の
原因となり、例え１ ｐＩ）ｆｆｌでも問題となる。し
かし、これら悪臭物質の原因となる物質は、高浸透圧物
質からり′みやかに除去する必要があるが、減圧するこ
とにより容易に除かれる。また、アミノ酸、ペプチド、
リンＰａ塩、硫酸塩９食塩などは、高浸透圧物質に蓄積
しても、それほどの悪影響はなく、水より沸点が高いた
め、大部分が食品を包装した半透膜に付着して系外に出
る。したがって、半透膜を透過する吊と、付着して系外
に出る同が平衡するが、その濃度は０．５〜１．□ｗｔ
％であり、通常これ以ヒに濃縮されることはなく、食品
に悪影プでを与えることはない。づ゛なわも、高浸透圧
物質の管理は、その含有ろ水分の量を指標として行えば
Ｊ：い。Note that among the substances other than water that transfer to high osmotic pressure substances from the food, ammonia, trimethylamine, dimethylamine, and formaldehyde have a boiling point lower than that of water and cause a bad odor, causing a problem even at 1 pI) ffl. However, it is necessary to quickly remove the substances that cause these malodorous substances from the high osmotic pressure substances, and they can be easily removed by reducing the pressure. In addition, amino acids, peptides,
Phosphorous Pa salts, sulfate salts, and other salts do not have much of an adverse effect even if they accumulate in high osmotic substances, and because their boiling points are higher than water, most of them adhere to the semipermeable membrane that packages food and are removed from the system. Go out. Therefore, there is an equilibrium between the amount of water that permeates through the semipermeable membrane and the amount of water that adheres and leaves the system, but the concentration is between 0.5 and 1. □wt
% and usually does not become more concentrated and will not have an adverse effect on food. However, high osmotic pressure substances can be managed using the amount of filtrate they contain as an indicator.
以上の説明より明らかなように、本発明の方法は、自動
化が容易で、大１生産に適した方法である。As is clear from the above explanation, the method of the present invention is easy to automate and is suitable for large-scale production.
次に実施例を示して本発明を説明する。 Next, the present invention will be explained with reference to Examples.
実施例１
鶏のむね肉Ｉ Ｋｇをビニロンフィルム（東京セロハン
紙株式会社［ＬＨ−１８）の袋に入れ、厚みを３０ａｓ
＋の平板状とし、５℃の５０％ショ糖水溶液２ノに１６
時間浸漬して取出した。この脱水された鶏のむね肉のｆ
ｆ１ｆｆｌは、９４３ｇであった。この場合の、半透膜
を透過して高浸透圧物質に移行した物質およびその足を
第１表に示す。Example 1 Put I kg of chicken breast into a bag made of vinylon film (Tokyo Cellophane Paper Co., Ltd. [LH-18), and make it 30 as thick.
Make it into a flat plate shape and add 2 pieces of 50% sucrose aqueous solution at 5°C.
It was soaked for an hour and then taken out. This dehydrated chicken breast f
f1ffl was 943g. Table 1 shows the substances that permeated the semipermeable membrane and transferred to the high osmotic substances and their legs in this case.
第１表
上記第１表の物質を含んだショ糖培液仝ｔハ、約２．０
５４を耐圧容器に入れ、真空ポンプで、６．１履Ｉｇに
減圧し、撹拌しながら１５分間保持した。その結果、水
５７ｑと、アンモニア、トリメチルアミン、ジメチルア
ミン、ホルムアルデヒドの全ｍが除去できた。Table 1 Sucrose culture medium containing the substances listed in Table 1 above: approx. 2.0
54 was placed in a pressure-resistant container, the pressure was reduced to 6.1 Ig using a vacuum pump, and the pressure was maintained for 15 minutes while stirring. As a result, 57q of water and all m of ammonia, trimethylamine, dimethylamine, and formaldehyde were removed.
実施例２
生の鯖切身７３９ Ｋｇを実施例１と同じビニロンフィ
ルムの袋に入れ、真空包装し１Ｃ後、プロピレングリコ
ール（昭和電工株式会社製）１００ｃｃ中浸漬し１．３
℃で７２時間保持した後、取出した。Example 2 739 kg of raw mackerel fillet was placed in the same vinylon film bag as in Example 1, vacuum packaged for 1C, and then immersed in 100cc of propylene glycol (manufactured by Showa Denko Co., Ltd.) for 1.3 hours.
After being kept at ℃ for 72 hours, it was taken out.
この場合の、半透膜を透過して高浸透圧物質に移行した
物質、およびそれらのｍを第２表に示す。In this case, the substances that permeated the semipermeable membrane and transferred to the high osmotic pressure substances, and their m are shown in Table 2.
第２表
上記第２表の物質を含んだプロピレングリコール全吊、
約１１０ｃｃを耐圧容器に入れ、真空ポンプで、６．１
ｓ＋Ｈｇに減圧し、撹拌しながら５℃に１５分間保持し
た。その結果、水分１０ｇと、アンモニア、トリメチル
アミン、ジメチルアミン。Table 2 Full suspension of propylene glycol containing the substances listed in Table 2 above.
Put about 110cc into a pressure container and use a vacuum pump to pump 6.1
The pressure was reduced to s+Hg and maintained at 5° C. for 15 minutes with stirring. As a result, 10g of water, ammonia, trimethylamine, and dimethylamine.
ホルムアルデヒドの全量が除去できた。また、アミノ酸
類および無機塩類の［ｎｆｆ１変化はなかった。The entire amount of formaldehyde was removed. Furthermore, there was no change in [nff1] of amino acids and inorganic salts.
以上述べたように、本発明は食品を半透膜に包装し、こ
れを？３浸透圧物質と所定時間接触させた俊とり出し、
また、食品と接触して、水分その他を吸収した高浸透圧
物質の少なくとも一部は、減圧濃縮され、もとにもどさ
れるので、食品を脱水する高浸透圧物質中の水分はその
他は一定し、脱水力は一定となるので、脱水率一定の製
品が得られる。さらに、上記各工程は、いずれも容易に
自動化ｑ能で、大量生産に適するなど多くの長所を右す
る方法である。As described above, the present invention packages food in a semi-permeable membrane, and then wraps the food in a semipermeable membrane. 3. Take out the osmotic substance and bring it into contact for a predetermined period of time,
In addition, at least a portion of the hyperosmotic substance that has come into contact with the food and absorbed moisture and other substances is concentrated under reduced pressure and returned to its original state, so the water content in the hyperosmotic substance that dehydrates the food is otherwise constant. Since the dehydration power is constant, a product with a constant dehydration rate can be obtained. Furthermore, each of the above steps is a method that has many advantages such as being easily automated and suitable for mass production.
第１図は、本発明の方法を実施する工程の−例を示す図
である。
１・・・食品、２・・・包装機、３・・・接触栖、４・
・・製品、５・・・減圧濃縮器、６・・・捕集器、７・
・・廃水処理装置。FIG. 1 shows an example of steps for carrying out the method of the invention. 1... Food, 2... Packaging machine, 3... Contact, 4.
... product, 5 ... vacuum concentrator, 6 ... collector, 7.
...Wastewater treatment equipment.
Claims (1)
て脱水するとともに、水分その他を吸収した高浸透圧物
質の少なくとも一部を適時減圧濃縮して、水分その他吸
収した不純分を除去してもとにもどし、半透膜を介して
食品と接触させる上記高浸透圧物質中の水分濃度を、所
定前度以下に保持することを特徴とする食品の脱水法。The food is packaged with a semi-permeable membrane and brought into contact with a highly osmotic substance to dehydrate it, and at least a portion of the highly osmotic substance that has absorbed water and other substances is concentrated under reduced pressure at appropriate times to remove water and other absorbed impurities. A method for dehydrating food, characterized in that the water concentration in the high osmotic substance, which is removed and returned to its original state and brought into contact with food through a semipermeable membrane, is maintained at a predetermined level or below.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61066766A JPS62224274A (en) | 1986-03-25 | 1986-03-25 | Dehydration of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61066766A JPS62224274A (en) | 1986-03-25 | 1986-03-25 | Dehydration of food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62224274A true JPS62224274A (en) | 1987-10-02 |
| JPH0348789B2 JPH0348789B2 (en) | 1991-07-25 |
Family
ID=13325328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61066766A Granted JPS62224274A (en) | 1986-03-25 | 1986-03-25 | Dehydration of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62224274A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0254303A2 (en) * | 1986-07-22 | 1988-01-27 | Kewpie Kabushiki Kaisha | Dehydration method and dehydration system |
| JPS63133973A (en) * | 1986-11-27 | 1988-06-06 | Ribu Internatl:Kk | Dehydration of food |
| JPH01153050A (en) * | 1987-12-10 | 1989-06-15 | Toppan Printing Co Ltd | Dehydration and seasoning of food |
| JPH03123451A (en) * | 1989-10-06 | 1991-05-27 | Toyo Seikan Kaisha Ltd | Production of packaged food |
| WO2003067996A1 (en) * | 2002-02-13 | 2003-08-21 | Antoine Koyazounda | Method for stabilizing fruit pulp or vegetable flesh, particularly avocado pulp |
| CN103518830A (en) * | 2013-10-15 | 2014-01-22 | 江南大学 | Method for improving texture property of dehydrated strawberries |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5675054A (en) * | 1979-11-24 | 1981-06-20 | Showa Denko Kk | Contact dehydration method of perishable food |
-
1986
- 1986-03-25 JP JP61066766A patent/JPS62224274A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5675054A (en) * | 1979-11-24 | 1981-06-20 | Showa Denko Kk | Contact dehydration method of perishable food |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0254303A2 (en) * | 1986-07-22 | 1988-01-27 | Kewpie Kabushiki Kaisha | Dehydration method and dehydration system |
| JPS63156506A (en) * | 1986-07-22 | 1988-06-29 | Q P Corp | Method and device for dehydrating material to be treated |
| JPS63133973A (en) * | 1986-11-27 | 1988-06-06 | Ribu Internatl:Kk | Dehydration of food |
| JPH01153050A (en) * | 1987-12-10 | 1989-06-15 | Toppan Printing Co Ltd | Dehydration and seasoning of food |
| JPH03123451A (en) * | 1989-10-06 | 1991-05-27 | Toyo Seikan Kaisha Ltd | Production of packaged food |
| JPH0775519B2 (en) * | 1989-10-06 | 1995-08-16 | 東洋製罐株式会社 | Method for manufacturing dry-pack packaged food |
| WO2003067996A1 (en) * | 2002-02-13 | 2003-08-21 | Antoine Koyazounda | Method for stabilizing fruit pulp or vegetable flesh, particularly avocado pulp |
| CN103518830A (en) * | 2013-10-15 | 2014-01-22 | 江南大学 | Method for improving texture property of dehydrated strawberries |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0348789B2 (en) | 1991-07-25 |
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| EXPY | Cancellation because of completion of term |