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Method for impregnating substance into food material

A food material and impregnation technology, applied in food science, food preservation, kitchen utensils, etc., can solve problems such as unusable, enzyme denaturation and inactivation

Active Publication Date: 2018-01-26
广岛县
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In general food processing, heat treatment represented by stewing is used as a means of impregnating substances in a relatively short period of time. However, since enzymes are denatured and inactivated by heating, they cannot be used.

Method used

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  • Method for impregnating substance into food material
  • Method for impregnating substance into food material
  • Method for impregnating substance into food material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0178]

[0179] Peel off the skin of commercially available carrots (raw), cut into discs with a width of 1 cm, demould into a cylinder with a diameter of 4 cm and a thickness of 1 cm, and then divide into 4 parts to make quarter discs.

[0180]

[0181] Heating was performed at 95° C. for 20 minutes in a steam convection oven (Maruzen, SSC-04MSC type). After heating and removing excess heat at room temperature, freeze in a freezer (HOSHIZAKI Denki Co., Ltd., HRF-120XFT type) set at -20°C for 16 hours or more.

[0182]

[0183] Pectin-decomposing enzyme (microorganism-derived enzyme, YAKULT Pharmaceutical Co., Ltd.) was dissolved in 0.1M citric acid buffer (pH 5.5) at a concentration of 0.5% (w / v). The prepared enzyme solution was vacuum-packed, cooled in ice water, and used at 5° C. or lower.

[0184]

[0185] Frozen carrots were thawed by immersing them in water at 20° C. for 30 minutes. Then, it was immersed and heated for 10 minutes in the constant temperature wa...

Embodiment 2

[0229] After thawing frozen carrots by immersing them in 20° C. water for 30 minutes, the heating temperature was set at 70° C., and the carrots were softened by processing in the same manner as in Example 1.

Embodiment 3

[0231] After thawing frozen carrots by immersing them in 20°C water for 30 minutes, the heating temperature was set at 60°C, and the carrots were softened by processing in the same manner as in Example 1.

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PUM

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Abstract

The invention provides a novel method whereby a large amount of a substance can be impregnated into a food material within a short period of time. The method is characterized by comprising: subjectingthe food material to a decompression treatment, thus boiling water in the food material under reduced pressure and inducing vaporization of water and volume expansion of steam in the food material soas to increase the volume thereof; then subjecting the food material, which is in contact with the impregnation substance, to a boosting treatment, thus inducing steam volume shrinkage and condensation of steam in the food material so as to decrease the volume thereof, and then generating an impregnation driving force, thereby impregnating the substance into the food material.

Description

technical field [0001] The present invention relates to a method for effectively impregnating a substance into a food material that maintains a recognizable shape in appearance by utilizing the phase transition phenomenon of water under reduced pressure to generate an impregnation driving force, and a food material containing the substance produced by the method . Background technique [0002] Against the backdrop of a super-aging society, the demand for food for the elderly is increasing. In addition to shredded foods, liquid foods, and molded foods that have been mainstream as food for the elderly, in recent years, foods that retain their shape and are softened have attracted attention. Shape-retaining softened foods have a natural appearance and a chewy size, but have a pleasant color, shape, taste, or aroma, and are soft while retaining the texture of the ingredients. [0003] As a method of manufacturing shape-retaining softened foods, a method of impregnating foods w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/00A23B7/00A47J27/14
CPCA23B7/00A23L5/00A47J27/14
Inventor 柴田贤哉梶原良中津沙弥香渡边弥生杉冈光
Owner 广岛县
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