WO2006117890A1 - Apparatus for producing processed food material of vegetable, meat and/or seafood - Google Patents

Apparatus for producing processed food material of vegetable, meat and/or seafood Download PDF

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Publication number
WO2006117890A1
WO2006117890A1 PCT/JP2005/021458 JP2005021458W WO2006117890A1 WO 2006117890 A1 WO2006117890 A1 WO 2006117890A1 JP 2005021458 W JP2005021458 W JP 2005021458W WO 2006117890 A1 WO2006117890 A1 WO 2006117890A1
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WIPO (PCT)
Prior art keywords
meat
vegetables
processed food
seafood
food material
Prior art date
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PCT/JP2005/021458
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French (fr)
Japanese (ja)
Inventor
Kineo Okada
Original Assignee
Ariake Japan Co., Ltd.
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Application filed by Ariake Japan Co., Ltd. filed Critical Ariake Japan Co., Ltd.
Publication of WO2006117890A1 publication Critical patent/WO2006117890A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products

Definitions

  • the present invention relates to an apparatus for producing processed food materials for vegetables, meat and Z or seafood, and more specifically, vegetables, livestock meat and ingredients for Z or seafood, soup containing ingredients (vegetables) Food materials used as toppings for oysters, etc., and soups and dressings that use chilled storage Z that can be stored at room temperature, for example, sterilized and dried products that have been used in the past.
  • Background technology related to processed food material manufacturing equipment such as seasonings
  • Vegetables are very wet as shown in Fig. 1 moisture (raw raw materials) of each vegetable. Does not last long. Therefore, in order to preserve vegetables for a long period of time, “salt storage”, “cold storage”, “drying (hot air drying, freeze drying)”, “canned retort”, etc. are performed!
  • Patent Document 1 A method for preserving vegetables, which is characterized by the above, has been proposed (Patent Document 1)
  • foods containing L-arabinose as an active ingredient preferably sugar solutions (syrups), Japanese and Western confectionery, pastes, jams, syrup pickles, berries, pickles, tofu, konjac, livestock meat products
  • sugar solutions preferably sugar solutions (syrups)
  • Japanese and Western confectionery pastes, jams, syrup pickles, berries, pickles, tofu, konjac
  • livestock meat products Water activity regulator for foods selected from fish, meat products and processed egg products, and a method for regulating water activity of foods, comprising adding a water regulator containing L-arabinose as an active ingredient to these foods Is proposed! (Patent Document 2).
  • the moisture removal means is a back surface of the belt.
  • the belt is formed as a net-like endless belt with plastics with excellent flexibility, and a washing water sprinkling pipe that sprinkles washing water toward the belt on the return side of the belt And a cleaning water suction nozzle for recovering the cleaning water from the belt, and a belt cleaning mechanism having a cleaning water recovery hopper force provided below them (Patent Document 3).
  • Patent Document 1 JP-A-8-266219
  • Patent Document 2 Japanese Patent Application Laid-Open No. 2004-215614
  • Patent Document 3 Japanese Patent Laid-Open No. 2004-359375
  • “Shizo” has a very high salt concentration (more than 15-20%) to provide long-term storage. There is also a problem that it is contrary to the recent low salt preference.
  • Low-temperature storage has a problem that it cannot be stored at room temperature because the storage period is short.
  • drying if there is a change in taste, color, and fragrance due to thermal denaturation of the drying process, there is a problem of color loss, and when it comes into contact with oxygen during storage, it causes discoloration due to acid and soot. .
  • freeze-drying method requires freezing as a pretreatment, it takes a long time (12 to 24 hours), and there is a problem that initial cost and running cost are increased.
  • Canned 'retort can be stored at room temperature, but discolors and changes its texture when sterilized under high temperature and pressure. However, when vegetables and meat are placed in the same product, the vegetables will boil down, so it is not possible to produce “meat” and “vegetables (and leafy vegetables)” with the best texture. It was possible.
  • the present invention has been made in view of such a conventional problem, and it is possible to maintain the same flavor, color, and texture of fresh raw materials with extremely little loss of nutrients and chilled distribution or normal temperature distribution.
  • the processed food material production equipment for vegetables, meat, and Z or seafood that can provide processed food materials that can prevent acid browning of raw materials due to oxygen in the air and that can be easily returned to hot water. The purpose is to provide.
  • the present invention can impart a feeling of cooking to ingredients and adjust water activity to an optimal value. It was possible.
  • the feeling of cooking means that it is not raw and has no odor, and includes the addition of flavors such as a heated odor when cooked, a feeling of heating, a stir-fried odor, and a reactive odor.
  • the water activity refers to the proportion of water in the processed food (food material in the present invention) that can be used for propagation by microorganisms.
  • Food, chemical spoilage, fermentation, brute force, etc. are related to the water contained in them, and water is indispensable for the growth of microorganisms.
  • the water content and water activity are not in a proportional relationship, and the water activity varies depending on the sugar and salt concentration. In other words, the water activity of food is naturally reduced if the water content is reduced by drying. Although it becomes lower, it can be lowered by adding a corresponding concentration of sugar or salt.
  • Each of the microorganisms has a water activity range in which it can grow. It cannot grow below a certain water activity, and the minimum water activity of many food poisoning bacteria is said to be 0.94 Aw or more.
  • the inventor aims to suppress the growth of various bacteria by adjusting the water activity of the food material to an appropriate value.
  • the first invention is a vacuum having a tray in which a vegetable raw material, a meat raw material and a Z or seafood raw material are placed, and a nozzle for showering heated edible oil and fat therein. Processing equipment for vegetable, meat and Z or seafood comprising a dehydration container.
  • a second invention is characterized in that, in the first invention, the nozzle showers the cooking edible oil continuously or intermittently.
  • nozzle-powered shower ring By making the nozzle-powered shower ring continuous or intermittent, it is possible to respond freely to the type and thickness of vegetables, meat and / or seafood, and to adjust the water activity (Water Activity) to the optimum value. It becomes possible.
  • a third invention is characterized in that, in the first or second invention, the vacuum dehydration container has a plurality of nozzles, and each nozzle force can adjust the temperature of the edible oil to be showered. To do.
  • each nozzle force By changing the temperature of the edible oil to be showered, the type and thickness of vegetables, meat and / or seafood can be adjusted freely, and the water activity is adjusted to the optimum value. It becomes possible to do.
  • a fourth invention is characterized in that, in the first, second, or third invention, an oil receiving pan is provided opposite to the nozzle and at a lower portion of the tray.
  • the fat and oil pan can smoothly circulate the fat and oil, and even when a multi-stage configuration is used, it is possible to prevent cold oil and fat from acting on the lower raw material.
  • a fifth invention is the method according to any one of the first to fourth inventions, further comprising a conveyor on which a plurality of trays are placed and the speed of passing through the vacuum dehydration vessel can be adjusted. And features.
  • the processed food material can be continuously provided.
  • the dewatering speed can be adjusted by the conveying speed of the conveyor, it is possible to provide optimum dewatering conditions for various foods.
  • a sixth invention is characterized in that, in the fifth invention, the tray placed on the conveyor passes through the plurality of nozzles in the vacuum dehydration container.
  • a seventh invention is characterized in that, in the fifth or sixth invention, the tray placed on the conveyor passes through the heating zone and the heat radiation zone in the dehydrating container.
  • An eighth invention is characterized in that, in the fifth, sixth or seventh invention, the tray mounting surface of the conveyor is mesh-shaped.
  • the bottom of the tray and the tray mounting surface of the conveyor can be prevented from being immersed in oil due to the cache shape.
  • a ninth invention is characterized in that, in the fifth to eighth inventions, the conveyor is configured in multiple stages.
  • the final water activity can be freely adjusted, so that the control of microorganisms and the stability of taste, aroma, texture, etc. are excellent, and food materials that can be stored for a long period of time, especially for processed foods. It is possible to provide food materials suitable for food.
  • Optimal processing is possible for any raw material by adjusting the showering conditions of heated oil and fat (adjustment of temperature, pressure and time), the retention time in the container (conveyor transport speed), and the degree of vacuum. be able to.
  • the modification of the raw material by heat is small. In other words, the water vapor evaporates (boils) at a low temperature under reduced pressure.
  • the enzyme of the vegetable surface can also be inactivated by the shower of heating fats and oils.
  • the raw materials when manufacturing processed foods such as ingredients and toppings, are made to the extent that they can be chilled and stored at room temperature in a very short time (for example, 2 to 30 minutes for vegetables). Can be dehydrated.
  • the equipment configuration is simple and the tray system is excellent, so it has excellent sanitary characteristics.
  • a conveyor belt with a multi-stage configuration it is possible to provide equipment that is continuous, economical, and compatible with a wide variety of products. It became.
  • FIG. 1 is a drawing showing the moisture content of each vegetable (raw raw material).
  • FIG. 2 is a drawing showing the number of general viable bacteria in raw vegetables.
  • FIG. 3 is a side view of the device according to the example.
  • the apparatus preprocesses raw materials such as vegetables, livestock meat, and marine products as they are, or pre-treats such as blanching and fading prevention, puts them on a tray on a conveyor, and passes through a dehydration container main body under vacuum. It is something to be made.
  • the dehydrating conditions can be freely adjusted with respect to the type and thickness of the raw material. Since the raw material is conveyed through the dehydrator by a mesh tray placed on the conveyor, the dehydration speed can be adjusted (for example, 2 to 20 minutes for vegetables) by the conveyor conveyance speed. Also, depending on the raw materials (eg, livestock meat, marine products), it may be carried out in a batch-type vacuum container without being continuously conveyed by the tray. In this case, the same effect can be obtained by changing the heating temperature of the fat and oil as well as the amount of dehydration. This is effective when there is a place restriction where a conveyor cannot be installed.
  • the vacuum dehydration container has a heat dissipation zone where heated oil and fat are not showered.
  • a heat dissipation zone By providing a heat dissipation zone, self-evaporation is promoted by the temperature difference between the heating temperature and the degree of vacuum, and the product temperature is lowered by vacuum cooling. As a result, moisture in the processed product is eliminated, and it is possible to immediately move to a subsequent process (packaging process).
  • Oil used as a medium during dehydration under vacuum is usually salad oil or canola oil.
  • olive oil including virgin oil
  • pork extract fats, chicken extract fats, flavor oils, and other edible oils are not limited to specific ones.
  • the apparatus of the present embodiment includes a vacuum dehydration container 2, a transport conveyor 5 configured in six stages passing through the vacuum dehydration container 2, and a plurality of units provided in positions corresponding to the respective conveyors in the vacuum dehydration container 2.
  • the main component is the spray nozzle 6.
  • the vacuum dehydration vessel 2 is connected to a vacuum pump 13 (not shown), and the internal vacuum degree is adjusted by controlling the dehydration condenser 12. Since the vacuum dehydration container 2 is always kept in a vacuum, a pressure control chamber 4 is provided at the entrance and exit of each conveyor, and a chamber 1 that keeps the internal vacuum at all times is provided.
  • the heated fat and oil showered from the spray nozzle 6 is collected by the fat and oil receiving pan, stored in the heated fat and oil tank 8 through the fat and oil filtration filter 11 by the heated oil and fat circulation pump 10, and again showered from the spray nozzle 6.
  • the heated oil / fat tank 8 is connected to an external heat exchanger 9 where the oil / fat is heated and returned to the heated oil / fat tank 8 again.
  • Table 2 shows the correlation between dehydration time and water activity by the apparatus of this example.

Abstract

[PROBLEMS] To provide an apparatus for producing processed goods of vegetable, meat and/or seafood that as a food material, especially as a food material for use in processed food can maintain appropriate salt content and/or sugar content/moisture content/water activity, and that permit chilled storage and ordinary-temperature storage, and that have excellent taste/color/fragrance/texture, being free from quality deterioration. [MEANS FOR SOLVING PROBLEMS] There is provided an apparatus for producing a processed food material of vegetable, meat and/or seafood, comprising trays with mesh bottoms adapted to place vegetable raw material, meat raw material and/or seafood raw material thereon and comprising a vacuum dehydration vessel equipped with nozzles for showering heated edible fat or oil thereinside.

Description

野菜類、肉類および Zまたは魚介類の加工食品素材製造装置  Processed food material production equipment for vegetables, meat and Z or seafood
技術分野  Technical field
[oooi] 本発明は、野菜類、肉類および Zまたは魚介類の加工食品素材製造装置に関し、 より詳細には、野菜類、畜肉および Zまたは魚介類の具材、具 (野菜類)入りスープ類 ゃ麵類のトッピングなどとして使用される食品素材、ならびに、その食品素材を用い た、例えば、従来レトルト殺菌品や乾燥品が使用されていた、チルド保管 Z常温保管 が可能な具入りスープ、ドレッシング、調味料などの加工食品素材製造装置に関する 背景技術  [oooi] The present invention relates to an apparatus for producing processed food materials for vegetables, meat and Z or seafood, and more specifically, vegetables, livestock meat and ingredients for Z or seafood, soup containing ingredients (vegetables) Food materials used as toppings for oysters, etc., and soups and dressings that use chilled storage Z that can be stored at room temperature, for example, sterilized and dried products that have been used in the past. , Background technology related to processed food material manufacturing equipment such as seasonings
[0002] 野菜類、肉類および Zまたは魚介類を原料として具材ゃトッピングを製造する方法 としては、ブランチング等で退色防止を行った後、塩蔵、高温高圧殺菌、熱風乾燥若 しくは真空凍結乾燥等により粉体とする技術が知られている。  [0002] As a method for producing ingredients and toppings using vegetables, meat and Z or seafood as raw materials, after fading prevention by blanching, etc., salt storage, high temperature high pressure sterilization, hot air drying or vacuum freezing A technique for making powder by drying or the like is known.
[0003] 野菜類は、図 1の各野菜の水分 (生原料）に示すように非常に水分が多ぐ図 2の生 野菜における一般生菌数に示すように雑菌が多ぐフレッシュのままでは日持ちがし ない。そのため、野菜類を長期に保存するために、「塩蔵」、「低温保管」、「乾燥 (熱 風乾燥、凍結乾燥)」、「缶詰'レトルト」などが行われて!/、る。  [0003] Vegetables are very wet as shown in Fig. 1 moisture (raw raw materials) of each vegetable. Does not last long. Therefore, in order to preserve vegetables for a long period of time, “salt storage”, “cold storage”, “drying (hot air drying, freeze drying)”, “canned retort”, etc. are performed!
[0004] 輸入農産物の大半および漬物原料の大部分は、塩蔵原料である。これらは 20%以 上の食塩濃度の飽和食塩水が使用されており、脱塩工程が必須であり長時間を要 するため、脱塩時の脱塩水で原料の風味や必要成分などまでを洗 、流してしまう欠 点がある。最近では健康指向、嗜好の変化で低塩ィ匕が進んでいるので問題を大きく している。そこで、野菜類を塩蔵する保存方法としては、洗浄した生の野菜、果実類 を、 pH4.6以下に調整した食塩濃度 2%〜10%の水溶液に漬けて、 -600mmHg以下の 減圧状態に保持することを特徴とする野菜の保存法が提言されている (特許文献 1)  [0004] Most of the imported agricultural products and most of the raw materials for pickles are salted raw materials. Since these use saturated saline with a salt concentration of 20% or more, a desalting process is essential and a long time is required, so the flavor and necessary ingredients of the raw materials are washed with the desalted water during desalting. , There is a deficiency that will be lost. Recently, low-salt candy has been advancing due to changes in health orientation and preferences, and this has exacerbated the problem. Therefore, as a preservation method for salting vegetables, the washed raw vegetables and fruits are soaked in an aqueous solution with a salt concentration of 2% to 10% adjusted to pH 4.6 or less and kept under a reduced pressure of -600 mmHg or less. A method for preserving vegetables, which is characterized by the above, has been proposed (Patent Document 1)
[0005] ところで、食品に含まれる水分は、食品の食感や風味に大きく影響して 、る。一般 に、食品中の水分は、微生物繁殖の原因となり、水分含量の多い食品ほど腐敗しや すくなる。しかし、同じ水分含量の食品でも、塩類、糖類、アミノ酸類などを含有するも のは、水の一部がこれらに引きつけられて微生物に利用されにくくなるため腐敗しに くくなる。すなわち、食品の保存性は、水分含量というより、水分活性に依存しており、 したがって、食品に、上記塩類、糖類、アミノ酸類などを加えて水分活性を低下させ ることにより保存性を向上させる方法がとられている。例えば、 L—ァラビノースを有効 成分とする食品類、好ましくは糖液 (シロップ)類、和洋菓子類、ペースト類、ジャム類 、シロップ漬類、糖果類、漬け物類、豆腐類、こんにゃく類、畜肉製品類、魚肉製品 類、鶏卵加工品類から選ばれた食品の水分活性調節剤およびこれらの食品類に、 Lーァラビノースを有効成分とする水分調節剤を添加することを特徴とする食品類の 水分活性調節方法が提言されて!ヽる (特許文献 2)。 [0005] By the way, moisture contained in food greatly affects the texture and flavor of food. In general, water in food causes microbial growth, and foods with a higher water content are more susceptible to spoilage. I'm going to However, foods with the same moisture content that contain salts, sugars, amino acids, etc. are less likely to rot because some of the water is attracted to them and is less likely to be used by microorganisms. That is, the preservability of food depends on the water activity rather than the water content. Therefore, the preservability is improved by reducing the water activity by adding the above salts, sugars, amino acids, etc. to the food. The method is taken. For example, foods containing L-arabinose as an active ingredient, preferably sugar solutions (syrups), Japanese and Western confectionery, pastes, jams, syrup pickles, berries, pickles, tofu, konjac, livestock meat products Water activity regulator for foods selected from fish, meat products and processed egg products, and a method for regulating water activity of foods, comprising adding a water regulator containing L-arabinose as an active ingredient to these foods Is proposed! (Patent Document 2).
[0006] 食品から水分を除去する装置としては、食品送りベルトと食品押さえベルトとの間に 食品をはさんで水分除去手段に搬送する食品の水分除去装置において、水分除去 手段は、ベルトの裏面力 水分を吸引する吸引手段として構成され、ベルトは、柔軟 性の優れたプラスチックで網状の無端帯状態として形成され、ベルトの戻り側に、ベ ルトに向けて洗浄水を散水する洗浄水散水管と、ベルトから洗浄水を回収する洗浄 水吸引ノズルと、これらの下方に設けた洗浄水回収ホッパー力 なるベルト洗浄機構 を有するものがある（特許文献 3)。 [0006] As an apparatus for removing moisture from food, in a moisture removal apparatus for food that conveys food to a moisture removal means between a food feed belt and a food presser belt, the moisture removal means is a back surface of the belt. Force Constructed as a suction means for sucking moisture, the belt is formed as a net-like endless belt with plastics with excellent flexibility, and a washing water sprinkling pipe that sprinkles washing water toward the belt on the return side of the belt And a cleaning water suction nozzle for recovering the cleaning water from the belt, and a belt cleaning mechanism having a cleaning water recovery hopper force provided below them (Patent Document 3).
特許文献 1：特開平 8 - 266219号公報  Patent Document 1: JP-A-8-266219
特許文献 2：特開 2004 - 215614号公報  Patent Document 2: Japanese Patent Application Laid-Open No. 2004-215614
特許文献 3：特開 2004— 359375号公報  Patent Document 3: Japanese Patent Laid-Open No. 2004-359375
発明の開示  Disclosure of the invention
発明が解決しょうとする課題  Problems to be solved by the invention
[0007] 今日まで「塩分 ·水分 ·水分活性を適正に保ち」、「チルド保管および常温保管が可 能」で「優れた味 '色 ·香 ·テクスチャーを有し」品質が変化しな 、野菜類、肉類および[0007] To date, “salt content, moisture, water activity is kept properly”, “chilled storage and room temperature storage are possible”, “excellent taste” color, incense, texture, and quality have not changed. , Meat and
Zまたは魚介類の加工食品素材の製造装置は無力つた。 Z or seafood processed food material production equipment was powerless.
[0008] 「塩蔵」、「乾燥」の保存方法にお!、ては、スープ、ドレッシング、調味料液などに入 れた際に復元に時間が力かりテクスチャーも異なるという問題がある。 [0008] The storage method of “salt storage” and “dry” has a problem that when it is put into soup, dressing, seasoning liquid, etc., it takes time to restore and the texture is different.
「塩蔵」では、長期保存性を持たせるために塩分濃度が非常に高く（15〜20%以上） する必要があり、近年の低塩嗜好に反するという問題もある。 “Shizo” has a very high salt concentration (more than 15-20%) to provide long-term storage. There is also a problem that it is contrary to the recent low salt preference.
「低温保管」では、保存期間が短ぐ常温保管ができないという問題もある。  “Low-temperature storage” has a problem that it cannot be stored at room temperature because the storage period is short.
「乾燥」では、乾燥工程の熱変性により味 ·色 ·香の変化が生じてしまうと!、う問題、 保管中に酸素と接触することで酸ィ匕により退色が起こると 、う問題もある。  In “drying”, if there is a change in taste, color, and fragrance due to thermal denaturation of the drying process, there is a problem of color loss, and when it comes into contact with oxygen during storage, it causes discoloration due to acid and soot. .
凍結乾燥方法は、前処理として凍結を必要とするため、乾燥時間が長時間（12〜2 4時間）かかるため、イニシャルコストやランニングコストが高くなるという問題もある。  Since the freeze-drying method requires freezing as a pretreatment, it takes a long time (12 to 24 hours), and there is a problem that initial cost and running cost are increased.
[0009] 「缶詰'レトルト」は、常温保存が可能であるが、高温高圧下で殺菌をする際に変色 し、テクスチャーも変化してしまう。し力も、野菜と肉を同一製品の中に入れた場合、 野菜が煮崩れをおこすため「肉」と「野菜 (得に葉物野菜)」を最良の食感のまま製品 化することは不可能であった。  [0009] "Canned 'retort" can be stored at room temperature, but discolors and changes its texture when sterilized under high temperature and pressure. However, when vegetables and meat are placed in the same product, the vegetables will boil down, so it is not possible to produce “meat” and “vegetables (and leafy vegetables)” with the best texture. It was possible.
[0010] ところで、「油調理'減圧フライ」という方法がある力 これらのものは保存性と品質を 兼ね備えたものは無ぐ油調理品には水分が多く残っており、味の面で問題があった  [0010] By the way, the power of the method of "oil cooking 'decompression frying" has no problem in terms of taste. there were
[0011] 本発明は従来のこのような問題に鑑みなされたもので、栄養成分の損失が極めて 少なくチルド流通もしくは常温流通が可能でフレシュな原料の風味、色、テクスチャ 一を維持でき、真空下で脱水されるので空気中の酸素による原料の酸ィ匕褐変が防 止でき湯戻りも良い加工食品素材を提供することができる野菜類、肉類および Zまた は魚介類の加工食品素材製造装置を提供することを目的とする。 [0011] The present invention has been made in view of such a conventional problem, and it is possible to maintain the same flavor, color, and texture of fresh raw materials with extremely little loss of nutrients and chilled distribution or normal temperature distribution. The processed food material production equipment for vegetables, meat, and Z or seafood that can provide processed food materials that can prevent acid browning of raw materials due to oxygen in the air and that can be easily returned to hot water. The purpose is to provide.
課題を解決するための手段  Means for solving the problem
[0012] 本発明は、オイルを媒介とした真空下脱水の温度と時間を調整することにより、食 材への調理感が付与でき、水分活性 (Water Activity)を最適な値に調整することを 可能とした。ここで、調理感とは、生でない、生臭みの無いことをいい、調理をしたとき の加熱臭、加熱感、炒め臭、反応臭などの香味が付与されることも含む。  [0012] By adjusting the temperature and time of dehydration under vacuum using oil as a medium, the present invention can impart a feeling of cooking to ingredients and adjust water activity to an optimal value. It was possible. Here, the feeling of cooking means that it is not raw and has no odor, and includes the addition of flavors such as a heated odor when cooked, a feeling of heating, a stir-fried odor, and a reactive odor.
また、水分活性とは、微生物が繁殖に利用することができる加工食品 (本発明にお いては食品素材）中の水分の割合をいう。食品、薬品の腐敗、発酵、力ビ等はそれら に含まれる水が関係しており、微生物が生育するためには水分が不可欠である。水 分含量と水分活性は比例関係にあるわけではなぐ糖質や食塩濃度によって水分活 性は変わる。すなわち食品の水分活性は乾燥によって水分含量を小さくすれば当然 低くなるが、砂糖や食塩の呼応濃度添加によっても低下する。 The water activity refers to the proportion of water in the processed food (food material in the present invention) that can be used for propagation by microorganisms. Food, chemical spoilage, fermentation, brute force, etc. are related to the water contained in them, and water is indispensable for the growth of microorganisms. The water content and water activity are not in a proportional relationship, and the water activity varies depending on the sugar and salt concentration. In other words, the water activity of food is naturally reduced if the water content is reduced by drying. Although it becomes lower, it can be lowered by adding a corresponding concentration of sugar or salt.
微生物にはそれぞれ生育可能な水分活性範囲があり、ある水分活性以下では生 育できなくなり、多くの食中毒菌の生育最低水分活性は 0.94Aw以上と言われている 。発明者は、食材の水分活性を適当な値に調整することで雑菌の生育を抑制するこ とをち目的とする。  Each of the microorganisms has a water activity range in which it can grow. It cannot grow below a certain water activity, and the minimum water activity of many food poisoning bacteria is said to be 0.94 Aw or more. The inventor aims to suppress the growth of various bacteria by adjusting the water activity of the food material to an appropriate value.
[0013] すなわち、第 1の発明は、野菜類原料、肉類原料および Zまたは魚介類原料を載 置する底部がメッシュ状のトレイと、その内部で加熱食用油脂をシャワーリングするノ ズルを有する真空脱水容器と、を備える野菜類、肉類および Zまたは魚介類の加工 食品素材製造装置である。  [0013] That is, the first invention is a vacuum having a tray in which a vegetable raw material, a meat raw material and a Z or seafood raw material are placed, and a nozzle for showering heated edible oil and fat therein. Processing equipment for vegetable, meat and Z or seafood comprising a dehydration container.
[0014] 第 2の発明は、第 1の発明において、前記ノズルは加熱食用油脂を連続的ないし間 欠的にシャワーリングすることを特徴とする。 [0014] A second invention is characterized in that, in the first invention, the nozzle showers the cooking edible oil continuously or intermittently.
ノズル力ものシャワーリングを連続的ないし間欠的にすることにより、野菜累、肉類 および/または魚介類の種類や厚みに自在に対応でき、また水分活性 (Water Acti vity)を最適な値に調整することが可能となる。  By making the nozzle-powered shower ring continuous or intermittent, it is possible to respond freely to the type and thickness of vegetables, meat and / or seafood, and to adjust the water activity (Water Activity) to the optimum value. It becomes possible.
[0015] 第 3の発明は、第 1または 2の発明において、前記真空脱水容器内は複数のノズル を有し、それぞれのノズル力 シャワーリングする食用油脂の温度を調整自在である ことを特徴とする。 [0015] A third invention is characterized in that, in the first or second invention, the vacuum dehydration container has a plurality of nozzles, and each nozzle force can adjust the temperature of the edible oil to be showered. To do.
各ノズル力 シャワーリングされる食用油脂の温度を変えることにより、野菜累、肉 類および/または魚介類の種類や厚みに自在に対応し、また水分活性 (Water Acti vity)を最適な値に調整することが可能となる。上記特徴を有することにより、例えば、 チルド品の場合の水分活性を Aw= 0.85とし、常温流通品では Aw=0.75として脱水 することができる。  Each nozzle force By changing the temperature of the edible oil to be showered, the type and thickness of vegetables, meat and / or seafood can be adjusted freely, and the water activity is adjusted to the optimum value. It becomes possible to do. By having the above characteristics, for example, the water activity in a chilled product can be dehydrated with Aw = 0.85, and the product at room temperature can be dehydrated with Aw = 0.75.
[0016] 第 4の発明は、第 1、 2または 3の発明において、前記ノズルと対向し、且つ前記トレ ィの下部に油脂受けパンを有することを特徴とする。  [0016] A fourth invention is characterized in that, in the first, second, or third invention, an oil receiving pan is provided opposite to the nozzle and at a lower portion of the tray.
油脂受けパンにより油脂の循環を円滑に行うことができ、また多段構成とした際にも 下段の原料に冷えた油脂が力かるのを防ぐことができる。  The fat and oil pan can smoothly circulate the fat and oil, and even when a multi-stage configuration is used, it is possible to prevent cold oil and fat from acting on the lower raw material.
[0017] 第 5の発明は、第 1ないし 4のいずれかの発明において、さらに、その上面に複数の トレイが載置され、真空脱水容器内を通過する速度を調整自在なコンベアを備えるこ とを特徴とする。 [0017] A fifth invention is the method according to any one of the first to fourth inventions, further comprising a conveyor on which a plurality of trays are placed and the speed of passing through the vacuum dehydration vessel can be adjusted. And features.
コンベアを備えることにより、連続的に上記加工食品素材を提供することが可能とな る。また、コンベアの搬送スピードにより脱水速度の調整ができるため、種々の食材に 対して最適な脱水条件を提供することが可能となる。  By providing a conveyor, the processed food material can be continuously provided. In addition, since the dewatering speed can be adjusted by the conveying speed of the conveyor, it is possible to provide optimum dewatering conditions for various foods.
[0018] 第 6の発明は、第 5の発明において、前記コンベアに載置されたトレイは、前記真空 脱水容器内で前記複数のノズルを通過することを特徴とする。  [0018] A sixth invention is characterized in that, in the fifth invention, the tray placed on the conveyor passes through the plurality of nozzles in the vacuum dehydration container.
原料が載置されたトレイが真空脱水容器内で複数のノズルを通過する構成により、 種々の食材に対して最適な脱水条件を提供することが可能となる。  With the configuration in which the tray on which the raw material is placed passes through a plurality of nozzles in the vacuum dehydration container, it is possible to provide optimum dehydration conditions for various foods.
[0019] 第 7の発明は、第 5または 6発明において、前記コンベアに載置されたトレイは、前 記脱水容器内で加熱ゾーンと放熱ゾーンを通過することを特徴とする。 [0019] A seventh invention is characterized in that, in the fifth or sixth invention, the tray placed on the conveyor passes through the heating zone and the heat radiation zone in the dehydrating container.
放熱ゾーンを設けることにより、加熱ゾーンと放熱ゾーンとの温度差で自己蒸発が 促進され、真空冷却により品温が下げられるため、加工品の水分ムラを無くすことが 可能となる。  By providing the heat dissipation zone, self-evaporation is promoted by the temperature difference between the heating zone and the heat dissipation zone, and the product temperature is lowered by vacuum cooling, so that it is possible to eliminate moisture unevenness in the processed product.
[0020] 第 8の発明は、第 5、 6または 7の発明において、前記コンベアの前記トレィ載置面 はメッシュ状でることを特徴とする。  [0020] An eighth invention is characterized in that, in the fifth, sixth or seventh invention, the tray mounting surface of the conveyor is mesh-shaped.
トレイの底部およびコンベアのトレィ載置面カ ッシュ状であることにより原料が油に 浸かってしまうことを避けることができる。  The bottom of the tray and the tray mounting surface of the conveyor can be prevented from being immersed in oil due to the cache shape.
[0021] 第 9の発明は、第 5ないし 8の発明において、前記コンベアが多段構成されることを 特徴とする。 [0021] A ninth invention is characterized in that, in the fifth to eighth inventions, the conveyor is configured in multiple stages.
コンベアを多段構成とすることにより、連続的且つ経済的に原料の加工を行うことが 可能となる。  By using a multi-stage conveyor, raw materials can be processed continuously and economically.
発明の効果  The invention's effect
[0022] 本発明によれば、最終水分活性を自由に調整することができるため、微生物の制 御と味、香り、テクスチャーなどの安定性に優れ、長期間保存できる食品素材、特に 加工食品用に適した食品素材を提供することができる。  [0022] According to the present invention, the final water activity can be freely adjusted, so that the control of microorganisms and the stability of taste, aroma, texture, etc. are excellent, and food materials that can be stored for a long period of time, especially for processed foods. It is possible to provide food materials suitable for food.
また、加熱油脂のシャワーリング条件 (温度、圧力及び時間の調整）と、容器内の滞 留時間（コンベアの搬送スピード）と、真空度の調整とによりいかなる原料であっても 最適な加工をすることができる。 [0023] また、脱水を真空環境下の加熱油脂で行うため熱による原料の変性が小さい。す なわち、減圧下では低い温度で水蒸気が蒸発 (沸騰)するため、低い温度での加熱Optimal processing is possible for any raw material by adjusting the showering conditions of heated oil and fat (adjustment of temperature, pressure and time), the retention time in the container (conveyor transport speed), and the degree of vacuum. be able to. [0023] Further, since dehydration is performed with heated oil and fat in a vacuum environment, the modification of the raw material by heat is small. In other words, the water vapor evaporates (boils) at a low temperature under reduced pressure.
→蒸発が可能となり、最終的に小さい熱量で脱水が可能となる。 → Evaporation is possible, and finally dehydration is possible with a small amount of heat.
また、加熱油脂のシャワーにより野菜表面の酵素を失活させることもできる。  Moreover, the enzyme of the vegetable surface can also be inactivated by the shower of heating fats and oils.
[0024] また、本発明によれば、具材ゃトッピングなどの加工食品を製造に際して、きわめて 短時間 (例えば、野菜の場合 2ないし 30分)でチルド、常温保管が可能となる程度ま で原料の脱水を行うことができる。 [0024] Further, according to the present invention, when manufacturing processed foods such as ingredients and toppings, the raw materials are made to the extent that they can be chilled and stored at room temperature in a very short time (for example, 2 to 30 minutes for vegetables). Can be dehydrated.
さらにまた、装置構成も簡易であり、トレイ方式であるためサニタリー性に優れ、コン ベアベルトを多段構成とすることにより、連続式で経済性を有し、且つ多品種に対応 できる装置の提供が可能となった。  Furthermore, the equipment configuration is simple and the tray system is excellent, so it has excellent sanitary characteristics. By using a conveyor belt with a multi-stage configuration, it is possible to provide equipment that is continuous, economical, and compatible with a wide variety of products. It became.
図面の簡単な説明  Brief Description of Drawings
[0025] [図 1]各野菜 (生原料)の水分含有率を示す図面である。 [0025] FIG. 1 is a drawing showing the moisture content of each vegetable (raw raw material).
[図 2]生野菜における一般生菌数を示す図面である。  FIG. 2 is a drawing showing the number of general viable bacteria in raw vegetables.
[図 3]実施例に係る装置の側面図である。  FIG. 3 is a side view of the device according to the example.
符号の説明  Explanation of symbols
1 前処理された原料  1 Pretreated raw material
2 脱水容器本体  2 Dehydration container body
3 原料を並べるトレイ  3 Tray to arrange raw materials
4 調圧至  4 Pressure adjustment
5 搬送コンベア  5 Conveyor
6 スプレーノス、ノレ  6 Spray nos
7 油脂受けパン  7 Oil pan
8 加熱油脂タンク  8 Heated oil tank
9 外部熱交換器  9 External heat exchanger
10 加熱油脂循環ポンプ  10 Heated oil circulation pump
11 油脂ろ過フィルター  11 Oil filtration filter
12 脱水用コンデンサー  12 Dehydration condenser
発明を実施するための最良の形態 [0027] 本発明に係る装置は、野菜、畜肉、水産物などの原料を、そのまま或いはブランチ ング、退色防止などの前処理をし、コンベア上のトレイに載せ、真空下の脱水容器本 体を通過させるものである。 BEST MODE FOR CARRYING OUT THE INVENTION [0027] The apparatus according to the present invention preprocesses raw materials such as vegetables, livestock meat, and marine products as they are, or pre-treats such as blanching and fading prevention, puts them on a tray on a conveyor, and passes through a dehydration container main body under vacuum. It is something to be made.
真空度を 1な 、し 7kPaとした脱水容器本体内で、 50な 、し 90°Cに加熱した食用油 脂をトレイ搬送中の原料上部力 ノズルでシャワーする。ノズルからのシャワーでは伝 熱面積が多ぐ加熱と蒸発が同時に起こる。オイルを利用した加熱脱水としては、カロ 熱したオイルに漬けた後、真空脱水させる手法も考えられるが、本発明では加熱を行 いながら真空で脱水が並行作業として進行が可能であり、加熱効率が良い。  In a dehydration container body with a vacuum of 1 and 7 kPa, edible oil heated to 50 to 90 ° C is showered with a raw material upper force nozzle during tray conveyance. In the shower from the nozzle, heating and evaporation occur simultaneously because the heat transfer area is large. As heat dehydration using oil, a method of vacuum dehydration after soaking in hot oil can be considered, but in the present invention, dehydration can be performed in parallel while heating, and heating efficiency can be improved. Is good.
[0028] また、容器内にはこのようなノズルを配置した加熱ゾーンを複数設け通過させること で原料の種類や厚みに対し、自由に脱水条件が調節できる。原料はコンベアに載置 されたメッシュ状のトレイにより脱水装置内を搬送されるため、コンベアの搬送スピー ドにより脱水速度の調整 (例えば、野菜の場合 2ないし 20分)が可能である。また、原 料 (例えば、畜肉、水産物）によってはトレイにより連続的に搬送せずに、バッチ式の 真空容器内で行なってもより。この場合は脱水時間とともに油脂の加熱温度、シャヮ 一量を変化させる事で同様の効果が得られる。コンベアを設けることができない場所 的な制限がある場合には有効である。  [0028] In addition, by providing a plurality of heating zones in which such nozzles are disposed in the container and passing them through, the dehydrating conditions can be freely adjusted with respect to the type and thickness of the raw material. Since the raw material is conveyed through the dehydrator by a mesh tray placed on the conveyor, the dehydration speed can be adjusted (for example, 2 to 20 minutes for vegetables) by the conveyor conveyance speed. Also, depending on the raw materials (eg, livestock meat, marine products), it may be carried out in a batch-type vacuum container without being continuously conveyed by the tray. In this case, the same effect can be obtained by changing the heating temperature of the fat and oil as well as the amount of dehydration. This is effective when there is a place restriction where a conveyor cannot be installed.
さらに、真空脱水容器内に加熱油脂がシャワーリングされない放熱ゾーンを有する ことが好ましい。放熱ゾーンを設けることにより、加熱温度と真空度による温度差で自 己蒸発が促進され、真空冷却により品温が下げられる。これにより、加工品の水分ム ラを無くし、直ちに後工程 (包装工程）に移ることが可能となる。  Furthermore, it is preferable that the vacuum dehydration container has a heat dissipation zone where heated oil and fat are not showered. By providing a heat dissipation zone, self-evaporation is promoted by the temperature difference between the heating temperature and the degree of vacuum, and the product temperature is lowered by vacuum cooling. As a result, moisture in the processed product is eliminated, and it is possible to immediately move to a subsequent process (packaging process).
[0029] また、加熱ゾーンの温度やシャワー量を変えたり止めたりすることにより、原料の厚 みや有効成分に関わらず、熱による変質防止のための細かな制御をすることができ る。例えば、水分の多いときは「シャワーを多く」し、水分が少なくなつてくると「シャヮ 一を少なく」するといつた制御をすることにより、水分が少なくなり潜熱が少なくなつて も熱のダメージを防ぐことができる。また、色や有効成分が熱に弱い材については、 シャワー量を少なくすることで変質を抑制することができるし、水分を多く含む材につ いては、シャワー量を多くすることで脱水時間の短縮が可能である。  [0029] Further, by changing or stopping the temperature and the shower amount in the heating zone, fine control for preventing alteration due to heat can be performed regardless of the thickness of the raw material and the active ingredient. For example, when there is a lot of moisture, “more showers” and when the amount of moisture is low, “decrease the size of the shower” is controlled to control the heat damage even when the moisture is low and the latent heat is low. Can be prevented. In addition, for materials whose color and active ingredients are sensitive to heat, alteration can be suppressed by reducing the amount of shower, and for materials that contain a lot of moisture, dehydration time can be reduced by increasing the amount of shower. Shortening is possible.
[0030] 真空下脱水時に媒介とするオイルは、通常はサラダ油、キャノーラ油を用いるが、 特徴をつけるためにォリーブオイル (バージンオイル含む）、豚抽出油脂、鶏抽出油 脂、香味オイル等を用いてもよぐ食用油であれば特定のものに限定されない。 [0030] Oil used as a medium during dehydration under vacuum is usually salad oil or canola oil. In order to provide characteristics, olive oil (including virgin oil), pork extract fats, chicken extract fats, flavor oils, and other edible oils are not limited to specific ones.
[0031] 本発明の詳細を実施例により説明するが、本発明は何ら実施例に限定されるもの ではない。  The details of the present invention will be described with reference to examples, but the present invention is not limited to the examples.
実施例 1  Example 1
[0032] (装置構成） [0032] (Device configuration)
本実施例の装置は、真空脱水容器 2と、真空脱水容器 2を通過する 6段に構成され た搬送コンベア 5と、真空脱水容器 2内で各コンベアと対応する位置に設けられた複 数のスプレーノズル 6とを主たる要素とする。  The apparatus of the present embodiment includes a vacuum dehydration container 2, a transport conveyor 5 configured in six stages passing through the vacuum dehydration container 2, and a plurality of units provided in positions corresponding to the respective conveyors in the vacuum dehydration container 2. The main component is the spray nozzle 6.
真空脱水容器 2は真空ポンプ 13 (図示せず）に接続され、脱水用コンデンサー 12 の制御により、内部の真空度が調整される。真空脱水容器 2には真空を常時保った め、各コンベアの出入口に調圧室 4を設け内部の真空を常時保つチャンバ一が設け られている。  The vacuum dehydration vessel 2 is connected to a vacuum pump 13 (not shown), and the internal vacuum degree is adjusted by controlling the dehydration condenser 12. Since the vacuum dehydration container 2 is always kept in a vacuum, a pressure control chamber 4 is provided at the entrance and exit of each conveyor, and a chamber 1 that keeps the internal vacuum at all times is provided.
スプレーノズル 6からシャワーされた加熱油脂は、油脂受けパンにより集められ、加 熱油脂循環ポンプ 10により油脂濾過フィルター 11を経て加熱油脂タンク 8に格納さ れ、再びスプレーノズル 6からシャワーされる。加熱油脂タンク 8は、外部熱交^^ 9と 接続され、ここで油脂が加熱され再び加熱油脂タンク 8に戻される。  The heated fat and oil showered from the spray nozzle 6 is collected by the fat and oil receiving pan, stored in the heated fat and oil tank 8 through the fat and oil filtration filter 11 by the heated oil and fat circulation pump 10, and again showered from the spray nozzle 6. The heated oil / fat tank 8 is connected to an external heat exchanger 9 where the oil / fat is heated and returned to the heated oil / fat tank 8 again.
[0033] (ほうれん草の加工） [0033] (Spinach processing)
1)まず、ほうれん草を洗浄後 5cmにカットし 0.02%のかんすい溶液 100°Cで 30秒間 ブランチングする。その後 2倍量の 3%食塩水に 5°Cで 4時間浸漬し前工程とする。こ の時の水分活性 Aw=0.97である。  1) First, spinach is washed and then cut into 5cm and blanched for 30 seconds at 100 ° C with 0.02% rinsing solution. Then, immerse in double volume of 3% saline at 5 ° C for 4 hours to prepare for the previous step. The water activity at this time is Aw = 0.97.
2) 1)のほうれん草をステンレスのネットトレイに広げて並べる。  2) Spread the spinach from 1) on a stainless steel net tray.
3)連続式コンベアのっ ヽた真空脱水容器内に搬送供給する。真空脱水容器 2内の 真空度を真空ポンプ 13により 2kPaに調整し、コンベア上で搬送されるトレイの上面か ら 70°Cに加熱されたキャノーラ油をスプレーノズル 6からシャワーリングする。この条件 下、およそ 2分間で脱水され水分活性 Aw=0.85を得た。  3) Convey and feed into a vacuum dewatering vessel on a continuous conveyor. The degree of vacuum in the vacuum dehydration vessel 2 is adjusted to 2 kPa with the vacuum pump 13, and canola oil heated to 70 ° C from the upper surface of the tray conveyed on the conveyor is showered from the spray nozzle 6. Under these conditions, dehydration was performed in about 2 minutes to obtain water activity Aw = 0.85.
4)真空脱水容器内で 5分間シャワーリングを行ったところ、水分活性は Aw= 0.62とな つた o 表 1に本実施例の装置による脱水時間と水分活性の相関関係を示す。 4) After 5 minutes of showering in the vacuum dehydration vessel, the water activity was Aw = 0.62. Table 1 shows the correlation between dehydration time and water activity by the apparatus of this example.
[0034] [表 1] [0034] [Table 1]
Figure imgf000011_0001
Figure imgf000011_0001
実施例 2  Example 2
[0035] 実施例 1と同じ装置を用いて、玉ねぎの加工を行った。  [0035] Using the same apparatus as in Example 1, onions were processed.
(玉ねぎの加工）  (Onion processing)
1)皮をむ 、た玉ねぎを洗浄後し、 2cmにカットしたものを 0.04%のクェン酸溶液 100 °Cで 1分間ブランチングする。その後 2倍量の 5%食塩水、 0.04%のクェン酸水に 5°C で 4時間浸漬し前工程とする。この時の水分活性 Aw= 0.96である。  1) Peel off, wash the onion, and cut it into 2cm pieces and blanch for 1 minute at 100 ° C with 0.04% citrate solution. Then, dip in 5% saline solution and 0.04% citrate solution at 5 ° C for 4 hours to prepare for the previous step. The water activity at this time is Aw = 0.96.
2) 1)の玉ねぎをステンレスのネットトレイに広げて並べる。  2) Spread the onions from 1) on a stainless steel net tray.
3)連続式コンベアのっ ヽた真空脱水容器 2内に搬送供給する。容器内の真空度を 真空ポンプ 13により 2kPaに調整し、コンベア上で搬送されるトレイの上面から 70°Cに 加熱されたキャノーラ油をスプレーノズル 6力 シャワーリングする。  3) Convey and feed into the vacuum dehydration vessel 2 on the continuous conveyor. The degree of vacuum in the container is adjusted to 2 kPa with the vacuum pump 13, and the canola oil heated to 70 ° C from the top of the tray transported on the conveyor is sprayed with 6 spray nozzles.
4)真空脱水容器内で 5分間シャワーリングを行ったところ、約 25分間の脱水で水分 活性 Aw= 0.84となり、 30分間では Aw= 0.75となった。  4) After 5 minutes of showering in a vacuum dehydration vessel, dehydration for about 25 minutes resulted in water activity Aw = 0.84, and in 30 minutes Aw = 0.75.
表 2に本実施例の装置による脱水時間と水分活性の相関関係を示す。  Table 2 shows the correlation between dehydration time and water activity by the apparatus of this example.
[0036] [表 2] 脱水時間 水分活性 [0036] [Table 2] Dehydration time Water activity
0分 0. 96  0 min 0.96
20分 0. 89  20 minutes 0.89
25分 0. 84  25 min 0.84
30分 0. 75  30 minutes 0.75
40分 0. 65  40 minutes 0.65

Claims

請求の範囲 The scope of the claims
[1] 野菜類原料、肉類原料および Zまたは魚介類原料を載置する底部がメッシュ状の トレイと、  [1] A tray with a mesh bottom on which vegetable ingredients, meat ingredients and Z or seafood ingredients are placed;
その内部で加熱食用油脂をシャワーリングするノズルを有する真空脱水容器を備え る野菜類、肉類および Zまたは魚介類の加工食品素材製造装置。  An apparatus for producing processed food materials for vegetables, meat, and Z or seafood, which is equipped with a vacuum dehydration container having a nozzle for showering heated edible oil inside.
[2] 前記ノズルは加熱食用油脂を連続的な 、し間欠的にシャワーリングする請求項 1の 野菜類、肉類および Zまたは魚介類の加工食品素材製造装置。  [2] The processed food material manufacturing apparatus for vegetables, meat and Z or fish and shellfish according to claim 1, wherein the nozzle continuously and intermittently showers the heated edible oil and fat.
[3] 前記真空脱水容器内は複数のノズルを有し、それぞれのノズルカゝらシャワーリング する食用油脂の温度を調整自在である請求項 1または 2の野菜類、肉類および Zま たは魚介類の加工食品素材製造装置。  [3] The vegetable, meat and Z or fish and shellfish according to claim 1 or 2, wherein the vacuum dehydration vessel has a plurality of nozzles, and the temperature of the edible oil and fat to be showered can be adjusted by the nozzle nozzles. Processed food material manufacturing equipment.
[4] 前記ノズルと対向し、且つ前記トレイの下部に油脂受けパンを有する請求項 1、 2ま たは 3の野菜類、肉類および Zまたは魚介類の加工食品素材製造装置。 [4] The processed food material manufacturing apparatus for vegetables, meat, and Z or fish and shellfish according to claim 1, 2 or 3, wherein a fat receiving pan is provided at a lower portion of the tray so as to face the nozzle.
[5] さらに、その上面に複数のトレイが載置され、真空脱水容器内を通過する速度を調 整自在なコンベアを備える請求項 1な 、し 4の 、ずれかの野菜類、肉類および Zまた は魚介類の加工食品素材製造装置。 [5] Furthermore, any one of the vegetables, meats, and Zs according to any one of claims 1 to 4, wherein a plurality of trays are placed on the upper surface of the tray and a conveyor that can adjust the speed of passing through the vacuum dehydration container is provided. Or a processed food material production equipment for seafood.
[6] 前記コンベアに載置されたトレイは、前記真空脱水容器内で前記複数のノズルを通 過する請求項 5の野菜類、肉類および Zまたは魚介類の加工食品素材製造装置。 [6] The processed food material manufacturing apparatus for vegetables, meat and Z or fish and shellfish according to claim 5, wherein the tray placed on the conveyor passes through the plurality of nozzles in the vacuum dehydration container.
[7] 前記コンベアに載置されたトレイは、前記真空脱水容器内で加熱ゾーンと放熱ゾー ンを通過する請求項 5または 6の野菜類、肉類および Zまたは魚介類の加工食品素 材製造装置。 [7] The processed food ingredient manufacturing apparatus for vegetables, meat and Z or fish and shellfish according to claim 5 or 6, wherein the tray placed on the conveyor passes through the heating zone and the heat radiating zone in the vacuum dehydration vessel. .
[8] 前記コンベアの前記トレィ載置面はメッシュ状である請求項 5、 6または 7の野菜類、 肉類および Zまたは魚介類の加工食品素材製造装置。  [8] The processed food material manufacturing apparatus for vegetables, meat, and Z or seafood according to claim 5, 6 or 7, wherein the tray mounting surface of the conveyor is mesh-shaped.
[9] 前記コンベアが多段構成される請求項 5ないし 8の野菜類、肉類および Zまたは魚 介類の加工食品素材製造装置。 [9] The processed food material manufacturing apparatus for vegetables, meat and Z or seafood according to claims 5 to 8, wherein the conveyor is configured in multiple stages.
PCT/JP2005/021458 2005-04-26 2005-11-22 Apparatus for producing processed food material of vegetable, meat and/or seafood WO2006117890A1 (en)

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