JPH01257452A - Treatment of food - Google Patents

Abstract

PURPOSE:To preserve freshness and qualities of foods for a long period of time without polluting environments, by providing foods with a very small amount of ammonia, removing ammonia remaining in a treating chamber and taking out the foods. CONSTITUTION:Foods F are sprayed with an aqueous solution containing ammonia together with a carbon dioxide gas or nitrogen gas from a nozzle 27 and only a carbon dioxide gas or nitrogen gas is sent in a treating chamber 13 to raise inner pressure. The aqueous solution liquefied in the treating chamber and stored is discharged through a waste liquor treating tank 26, mist and the gas in the treating chamber are extracted by an exhaust pump 25, the treating chamber is simultaneously ventilated by introducing a carbon dioxide gas or nitrogen gas from a nozzle 35 and the treating chamber is opened to taken out the foods.

Description

Detailed Description of the Invention "Field of Industrial Application" The present invention improves the freshness of food by atomizing an aqueous solution containing ammonia with carbon dioxide gas or nitrogen gas and atomizing and adhering the aqueous solution to the surface of the food. The present invention relates to a food processing method that can maintain good food quality over a long period of time.

``Prior Art'' In order to maintain the freshness and quality of foods for as long as possible, various chemical solutions have been proposed. For example, it has been proposed to use aqueous solutions of alcohol, acetic acid, ammonium hydrogen carbonate, and the like. It is conceivable that these chemical solutions may be used by being added to foods as they are or by being applied to the surface of a single food.

There is a risk that the flavor of food may deteriorate due to the chemical solution, or that excessive amounts of the chemical solution may be added and have an adverse effect on the human body. For this reason, there is a need for a technique that allows a suitable amount of the chemical solution to adhere evenly to the surface of the food so that its effects can be obtained without causing the above-mentioned adverse effects.

As an example, JP-A-57-50874 discloses a treatment method in which an aqueous solution containing ammonium hydrogen carbonate is vaporized using a heating device, and carbon dioxide gas is mixed with the solution and then sprayed onto foods. This treatment is said to have the effect of preserving the freshness of perishable products such as meat and seafood. In this way, the method of spraying a chemical solution using a gas stream atomizes or vaporizes the chemical solution and causes it to float, which has the advantage of allowing the chemical solution to adhere evenly to the surface of the food and preventing excessive adhesion. .

However, in the above invention, since the aqueous solution containing ammonium hydrogen carbonate is vaporized using a heating device and then sprayed, the temperature of the spray gas becomes relatively high, the temperature of the food increases, and microorganisms breed. There was a risk that the quality of food would deteriorate due to rising temperatures. Furthermore, when an aqueous solution containing ammonium hydrogen carbonate is vaporized, a large amount of ammonia vaporizes, which causes a problem in that it leaks into the surrounding area and is filled with an ammonia odor, polluting the environment.

In addition, the present inventor is one of the inventors in the patent application filed in 1986.
No. 263532 proposes a food quality preservation treatment method in which a mist of an aqueous solution containing mainly dissolved ammonia is brought into contact with the surface of the food, and at the same time and/or after a period of time, carbon dioxide gas is brought into contact with the surface of the food. ing.

In this method, the aqueous solution containing ammonia is not vaporized (it is directly sprayed with carbon dioxide gas), so the temperature of the atomized gas is kept relatively low, and the temperature rise does not adversely affect the quality of the food. Also, since it is sprayed directly without vaporization, less ammonia is generated.

However, even in the above invention, for example, when food is taken out from the processing chamber, ammonia remaining in the processing chamber may leak out, and the ammonia odor may fill the surrounding area and contaminate the environment. Therefore, in the treatment method using ammonia as described above, it was necessary to develop a method that can more completely prevent leakage of ammonia.

"Problems to be Solved by the Invention" The present invention was made in view of the above-mentioned problems, and its purpose is to improve the quality of food without degrading the flavor of the food or having any adverse effects on the human body. To provide a food processing method that can maintain freshness and quality well for a long period of time and does not pollute the environment.

[Means for Solving the Problems] In order to achieve the above object, the food processing method of the present invention includes the following:
A storage step in which food is placed in a sealable processing chamber and sealed; a spraying step in which an aqueous solution containing ammonia is sprayed together with carbon dioxide gas or nitrogen gas; and a spraying step in which only carbon dioxide gas or nitrogen gas is supplied into the processing chamber. A pressurizing step in which the aqueous solution flows in and increases the internal pressure, a step in which the aqueous solution that has liquefied and accumulated in the processing chamber is disposed of, and N and gas in the processing chamber are sucked and exhausted, and carbon dioxide or carbon dioxide is removed from the processing chamber. The method is characterized by including a ventilation step of introducing nitrogen gas, and a step of opening the processing chamber and taking out the food.

"Operation" In the spraying process, when an aqueous solution containing ammonia is sprayed onto food along with carbon dioxide gas or nitrogen gas, the aqueous solution containing ammonia is atomized or partially vaporized and adheres uniformly to the surface of the food in a very small amount. Ammonia is a substance with a strong pungent odor, but since it adheres to the surface of food in extremely small amounts, it does not deteriorate the flavor of the food.

In addition, ammonia is a harmless substance to the human body, so even if it is added to food in trace amounts, there is no risk of it having an adverse effect on the human body.On the other hand, carbon dioxide or nitrogen gas has the effect of spraying an aqueous ammonia solution. It has the effect of partially vaporizing the atomized ammonia aqueous solution and allowing it to penetrate into the inside of the food. In addition, carbon dioxide gas or nitrogen gas does not have an adverse effect such as oxidation on food due to its inert nature, and there is little concern about contamination with la organisms. Note that the aqueous solution ['i mist may be performed continuously or may be performed intermittently at predetermined intervals.

After the spraying process, if a pressurization process is performed in which only carbon dioxide or nitrogen gas is introduced into the processing chamber to increase the internal pressure, trace amounts of ammonia attached to the surface of the food will more easily penetrate into the food, and the tray Ammonia also easily penetrates the joint surfaces between containers and food, such as containers, and areas where food overlaps. Furthermore, when carbon dioxide gas is used, it also has the effect of neutralizing excess ammonia.

In this way, it has been found that when a trace amount of ammonia is absorbed into food along with carbon dioxide or nitrogen gas, the freshness and quality of the food is maintained well over a long period of time, although the reason for this is not well understood. That is, there are effects such as preventing food discoloration and spoilage, reducing the amount of dripping, maintaining good texture, and maintaining freshness. This effect was widely recognized in fresh products such as meat and shellfish, as well as processed foods such as ham, sausage, and grilled pork.

After the pressurizing step, a step is performed to drain the aqueous solution that has liquefied and accumulated in the processing chamber. The sprayed ammonia aqueous solution comes into contact with various equipment placed in the processing chamber and liquefies.
It may form into drops.

For example, in order to form a fine mist, it is preferable to arrange a baffle plate in the jetting direction of the spray nozzle, make the atomized mixed gas collide with the baffle plate, and then fill the processing chamber. But in this case, what about atomized ammonia water? Larger particles of 8'ti contact the baffle plate, liquefy, and drip. The purpose of this step is to effectively discharge the 8 liters of water accumulated in this manner to the outside of the processing chamber by utilizing the internal pressure of the processing chamber generated in the pressurization step.

After the liquid waste step, a ventilation step is performed in which fog and gas in the processing chamber are sucked and exhausted, and carbon dioxide or nitrogen gas is introduced into the processing chamber. In this case, only exhaust gas may be started first, and then carbon dioxide gas or nitrogen gas may be introduced while exhausting air. In any case, it is necessary to introduce carbon dioxide or nitrogen gas while exhausting the chamber, that is, to ventilate the chamber, and simply exhausting the chamber cannot sufficiently discharge the mixed gas containing ammonia remaining in the processing chamber. The exhausted gas may be released outside as it is, but it is also possible to pass this gas through the water in the waste liquid treatment tank, dissolve the ammonia contained in the water, remove it, and then discharge it outside. preferable.

After the ventilation process is completed in this manner, the processing chamber is opened, the C food is taken out, and if necessary, the food may be stored in a refrigerator or the like. Note that since carbon dioxide gas or nitrogen gas is introduced in the ventilation process, the processing chamber can be easily opened. If only exhaust is performed in the above process, the processing chamber will be in a reduced pressure state, so it may be necessary to introduce outside air into the processing chamber before opening it. This causes the inconvenience of food being contaminated.

Since the present invention consists of the above-mentioned steps, it is possible to uniformly add ammonia to food in a small amount, thereby maintaining the freshness and quality of one food for a long period of time without causing deterioration of the flavor of the food or having any adverse effects on the human body. In addition, since the food is removed after the ammonia remaining in the processing chamber is completely removed through the waste liquid process and ventilation process, contamination caused by leakage of ammonia is effectively prevented. can be prevented.

In the present invention, after the accommodation step, a depressurization step of sucking the air in the processing chamber to reduce the pressure may be performed, and then the spraying step may be performed. If the spraying process is performed after reducing the pressure in the processing chamber, the atomized ammonia aqueous solution will more easily diffuse within the processing chamber and will adhere more uniformly to the surface of the food. Moreover, since the air that previously existed in the processing chamber is removed, the number of contamination sources such as microorganisms remaining in the processing chamber is reduced, and the processing effect can be further enhanced.

Further, the ejection pressure of carbon dioxide gas or nitrogen gas in the spraying step and the pressurizing step is 0. OI~5 kg/
By setting the ejection pressure in the above range, which is preferably "cm", the ammonia aqueous solution can be effectively atomized in the spraying step.

In the pressurizing step, a pressurized state sufficient to enhance the processing effect can be achieved.

Furthermore, it is preferable that the spraying step is carried out for 3 seconds to 15 minutes, the pressurizing step is carried out for 5 seconds to 15 minutes, and the exhausting step is carried out for 10 seconds to 5 minutes. These processing times vary depending on the size of the processing chamber,
Although it changes depending on the ejection pressure of carbon dioxide gas or nitrogen gas, effective treatment conditions include the above range.

Note that other components may be added to the ammonia-containing aqueous solution to enhance the treatment effect. Examples of such other components include sodium ascorbate, cyclodextrin, and a pH adjuster. Can be mentioned. In this case, as the pH adjuster, for example, sodium hydrogen carbonate, phosphate, sodium hydroxide, etc. are used. Also, the ammonia concentration in the aqueous solution is 1-10
Weight percent is preferred. If the ammonia concentration is less than 1% by weight, the effects of the present invention will not be sufficiently obtained, and if it exceeds 10% by weight, there is a risk that an ammonia odor will adhere to the food.

"Embodiment" FIGS. 1 to 6 show an example of a processing apparatus for carrying out the present invention. In addition, in the following description, a chemical|medical solution means the aqueous solution containing ammonia.

As shown in FIG. 2, this processing device 11 includes a processing case 13 that accommodates food to be processed, and a storage case 12 that accommodates a carbon dioxide gas cylinder, a waste liquid processing tank, etc., which will be described later.
is installed. The storage case 12 is provided with a door 14 for replenishing chemical solutions, etc., and a water introduction pipe 15 and a waste liquid outlet pipe 16 are pulled out, and a power cord 17 is also pulled out. . A door 18 for taking food in and out is provided on the front side of the processing case 13, and the door 18 can be kept in a sealed state with a hook 19. Further, an operation panel 20 for inputting processing conditions is attached to the upper front surface of the processing case 13. Furthermore, storage case 13
A carbon dioxide gas cylinder 24 is installed on the side. In addition, when using nitrogen gas, this carbon dioxide gas cylinder 24
You can install a nitrogen gas cylinder instead.

FIG. 1 schematically shows the internal structure of this processing device 11. As shown in FIG. On the inner surfaces of both side walls in the processing case 13, supporting plates 22 projecting in a rib shape along the horizontal direction are formed at corresponding positions on both sides and in multiple stages extending vertically. A tray 23 on which food F is placed on a support plate 22
The flanges on both sides are engaged and supported. Therefore, the trays 23 are arranged in multiple stages in the vertical direction, and the food F
can be accommodated as much as possible, and can be easily taken in and out of the processing case 13. Also, inside the storage case 13, a chemical tank 21 and a bellows pump 61 are provided.
An exhaust pump 25 and a waste liquid treatment tank 26 are installed.

At the upper side wall of the processing case 13, there is a nozzle 27 for spraying a chemical solution.
is installed. The tip of the nozzle 27 protrudes into the processing case 13 and is supported so that the spray direction of the chemical solution is substantially horizontal. The chemical liquid tank 21 is connected to the nozzle 27 via a chemical liquid introduction pipe 28 in which a bellows pump 61 is provided.
Due to the operation of
is being supplied to. Further, the carbon dioxide gas cylinder 24 is connected to the nozzle 27 through the carbon dioxide gas introduction pipe 29.30.
The carbon dioxide gas is supplied to the nozzle 27 through the carbon dioxide gas introduction pipes 29 and 30. Note that the chemical solution introduction pipe 28 is provided with an electromagnetic valve 31. Further, the carbon dioxide gas introduction pipe 29 is provided with a regulator 32 for adjusting the supply pressure of carbon dioxide gas, and the carbon dioxide gas introduction pipe 30 is provided with an electromagnetic valve 33.

Further, a carbon dioxide gas introduction pipe 34 branched from the carbon dioxide gas introduction pipe 29 is connected to a carbon dioxide gas spouting nozzle 35 attached to the side wall opposite to the nozzle 27. The carbon dioxide gas introduction pipe 34 is provided with an electromagnetic valve 36 .

A baffle plate 37 is arranged in the jetting direction of the nozzle 35 that jets out carbon dioxide gas to prevent the carbon dioxide gas from directly hitting the food. If the carbon dioxide gas ejected from the nozzle 35 is prevented from directly hitting the food, there is no need to provide the baffle plate 37.Also, without providing the nozzle 35, the nozzle 27 can spray the chemical solution and only the carbon dioxide gas. If only carbon dioxide gas is to be spouted, the solenoid valve 31 is closed and the solenoid valve 33 is closed.
After opening, carbon dioxide gas may be introduced through the carbon dioxide gas introduction pipes 29 and 30 and ejected from the nozzle 27.

The bottom wall 38 of the processing case 13 has a pyramidal shape with a concave central portion, and one end of a waste liquid pipe 39 is connected to the lowest portion thereof. The other end of the waste liquid pipe 39 is connected to the waste liquid treatment tank 26.
guided by. A solenoid valve 40 is provided in the waste liquid pipe 39. The waste liquid treatment tank 26 includes the water introduction pipe 1 described above.
5 is connected so that water flows into the waste liquid treatment tank 26 at a predetermined flow rate. Further, the waste liquid discharge pipe 16 described above is connected to the waste liquid treatment tank 26, so that the waste liquid is discharged to the outside at the same flow rate as the water. An exhaust pipe 4 is connected to the exhaust port 41 provided at the lower part of the side wall of the processing case 13.
2 is connected, and the exhaust pipe 42 is led to the bottom of the waste liquid treatment tank 26 via the exhaust pump 25. In addition, the exhaust pipe 42
is provided with an electromagnetic valve 43. Note that a mesh 44 formed by three-dimensionally intertwining stainless metal wires is arranged in the waste liquid treatment tank 26. Furthermore, an exhaust pipe 64 having a safety valve 63 in the middle is connected to an exhaust port 62 provided separately from the above, and this exhaust pipe f+2 is also led to the bottom of the waste liquid treatment tank 26. When the pressure inside the processing case 13 exceeds a predetermined value, the safety valve 63 opens to extract the gas inside the processing case 13, so that the pressure-resistant structure of the processing case 13 is not strained.

In this processing apparatus, baffles 12ii45 are arranged at predetermined intervals in the ejection direction of the nozzle 27 for spraying the chemical solution. This baffle plate 45 is shown in FIGS. 3, 4 and 5.
As shown in the figure, both side portions 46 and 47 are bent into a tapered shape, and the surface facing the nozzle 27 is recessed into a 7-shape. A plate 48 is attached to the upper end of the baffle plate 45 to prevent the sprayed chemical solution from escaping upward, and a plate 48 is attached to the lower end of the baffle plate 45 to collect water droplets that collide with the baffle plate 45 and fall down. A guide plate 49 for dropping downward is attached. The guide plate 49 is bent so that its lower end is close to the inner wall 13a of the processing case 13 in order to prevent falling water droplets from splashing onto the food F. In this case, a container may be provided below the guide plate 49 to catch the falling water droplets and guide the water droplets to the aforementioned waste liquid treatment tank 26 through a waste liquid pipe connected to the bottom of the container. The plate 45 has a post 50 protruding from the inner wall 13a.
It is fixed to the port 51 via the port 51. In addition, nozzle 2
A chemical solution introduction pipe 28 and a carbon dioxide gas introduction pipe 30 are connected to 7, and the chemical solution is sprayed by a flow of carbon dioxide gas. .

Note that a nozzle 65 as shown in FIG. 6 may be used instead of the nozzle 27 described above. This nozzle 65 is
The tip 66 is formed into an umbrella shape, and the spout 67 is connected to the inner wall 13a.
facing the direction of Therefore, as shown by arrow C, the chemical solution is sprayed toward the inner wall 13a and is reflected to fill the processing case 13. In this case, fine mist can be effectively generated without providing a baffle plate4.
In the figure, 28 is a chemical liquid introduction pipe, 30 is a carbon dioxide gas introduction pipe, and 68
is a needle valve.

Alternatively, a spray nozzle may be attached to the ceiling wall, and the nozzle may be installed with the ejection direction facing the side wall, so that the spray flow of the chemical solution hits the side wall and then fills the processing chamber (in that case, It is possible to omit the baffle plate.

Next, a food processing method of the present invention using this processing apparatus 11 will be explained.

First, after placing the food F to be processed on the tray 23, the door 18 of the processing case 13 is opened, and both sides of the tray 23 are engaged with the support plate 22, and the tray 23 is installed in multiple stages. After closing the door 18, the door 18 is fixed with a hook 19 so that it cannot be opened (accommodating step).

In this state, treatment with a chemical solution may be performed immediately, but
Prior to this processing, the air in the processing case 13 may be removed in advance to reduce the pressure. To reduce the pressure, open the solenoid valve 43,
This can be done by operating the exhaust pump 25 to remove the air present in the processing case 13 (depressurization step).

In this way, the food F is placed in the processing case 13, and after reducing the pressure inside the processing case 13 as necessary, a chemical treatment is performed. Chemical solution introduction pipe 2 from chemical solution tank 21
8 to guide the chemical solution to the nozzle 27. In addition, the solenoid valve 33
Open the regulator 32i3 from the carbon dioxide gas cylinder 24.
The nozzle 27 introduces the carbon dioxide gas through the carbon dioxide gas introduction pipes 29 and 30 to the nozzle 27, which atomizes the chemical solution together with the carbon dioxide gas. The concentration of the chemical solution at this time can be adjusted by the needle valve 52 (spraying process).

The chemical solution sprayed from the nozzle 27 is ejected as shown by arrow a in FIG. 5, collides with the baffle plate 45, and is reflected.

At this time, the mist with large particles adheres to the baffle plate 45 and is liquefied and removed. In addition, extremely fine mist is effectively generated due to the impact force and complex airflow during the collision. The atomized chemical solution temporarily stays in the concave portion formed by the first side portions 46 and 47, and then flows out from both ends into the processing chamber as shown by the arrows. therefore,
The atomized chemical liquid adheres finely and uniformly to the surface of the food F placed in the processing case 13. In addition, the baffle plate 45
The chemical liquid that has collided with and liquefied flows down along the wall of the baffle plate 45, is collected at the lower end of the guide plate 49, and drips downward from there.The dropped chemical liquid forms a pyramid shape with a concave center. The liquid is collected at the center of the bottom wall 38 and introduced into a waste liquid pipe 39.

After the chemical liquid is sprayed from the nozzle 27 for a predetermined period of time by the flow of carbon dioxide gas, the electromagnetic valves 31 and 33 are closed and the bellows pump 61 is stopped. Thereafter, the electromagnetic valve 36 is opened, and carbon dioxide gas is ejected from the nozzle 35 from the carbon dioxide gas cylinder 24 through the regulator 32 and the carbon dioxide gas introduction pipe 29.34. After colliding with the baffle plate 37, the carbon dioxide ejected from the nozzle 35 fills the processing case 13, increasing the internal pressure of the processing case 13 (pressurization step).

Next, the electromagnetic valve 36 is closed, the electromagnetic valve 40 is opened, and the waste liquid such as the chemical solution collected on the bottom wall 38 of the processing case 13 flows out into the waste liquid processing tank 26 through the waste liquid pipe 39. At this time, since the inside of the processing case 13 is pressurized in the pressurizing step, the waste liquid is quickly discharged. Note that water flows into the waste liquid treatment tank 26 from the water inlet pipe 15 at a predetermined flow rate, and waste liquid flows out from the waste liquid outlet pipe 16 at a predetermined flow rate. This is to maintain the ammonia concentration in the waste liquid that is discharged to the sewage etc. always below a certain level.

When the waste liquid is finished in this way, close the electromagnetic valve 40 (
waste liquid process).

After that, the electromagnetic valve 43 is opened, the exhaust pump 25 is activated, and the processing case 1 is passed through the exhaust port 41 and the exhaust pipe 42.
3. Remove the gas (This gas is a mixture of atomized chemical solution, carbon dioxide gas, and air.

At the same time, the electromagnetic valve 36 is opened, and carbon dioxide is introduced into the processing case 13 from the nozzle 35 through the carbon dioxide gas introduction pipe 34.
to be introduced within. As a result, the inside of the processing case 13 is ventilated, and the ammonia introduced into the processing case 13 is removed. The gas flows out from the bottom of the waste liquid treatment tank 26 through the exhaust pipe 42 in the form of bubbles. These bubbles are removed from the waste liquid treatment tank 2.
As the water rises through the water stored in the 6, the mesh 44 turns it into even finer bubbles, increasing the area of contact with the water. Since the mesh 44 slows down the rising speed, the time taken to pass through the water is lengthened. As a result, most of the ammonia contained in the gas is dissolved in the water, and some of the carbon dioxide gas is also dissolved in the water, leaving only air and carbon dioxide gas flowing out from the water surface, and the ammonia odor is almost completely removed. There is. When these operations are completed, the electromagnetic valves 43 and 36 are closed (ventilation step).

Finally, the door 18 of the processing case 13 is opened and the tray 23 is taken out (removal step). There is no ammonia leakage. Thereafter, the food F may be stored in a refrigerator or the like with the food F left on the tray 23 or transferred to a container.

Experimental Example 1 The above treatment method was carried out using an aqueous solution containing 4% by weight of ammonia, 1% by weight of sodium ascorbate, and 1.5% by weight of cyclodextrin (trade name "Celdex", manufactured by Nihon Shokuhin Kako ■) as a chemical solution. Beef loin slices were processed and stored in a refrigerator at 8°C to examine changes in quality over time.

The ejection pressure of the carbon dioxide gas from the nozzle 27 and the nozzle 35 was 1.5 kg/crm'', the spray time in the spray step was 1 minute, and the ejection time in the pressurization step was 1 minute.

For comparison, beef loin slices were stored as they were in a refrigerator at 8°C to examine changes in quality over time.

Quality evaluation was performed through sensory tests regarding flesh color, elasticity, and odor. The evaluation criteria are as follows.

la) Flesh color ■If the color is good, it will be given 5 points.

■If the color is generally good, the score will be 4 or 3 depending on the level of color.

■If the color is slightly inferior, it will be given 2 points.

- Items with poor color luster or changes will be given 1 point.

fb) elasticity ■If the meat quality is good and there is no separation of juices, score 5 points.

■If the meat quality is generally good and there is almost no separation of juices, score 4 or 3 points depending on the degree of separation.

■If the meat quality is slightly inferior or if the separation of liquid juice is slightly noticeable, it will be given 2 points.

■If the meat quality is poor or the separation of liquid is noticeable, it will be given 1 point.

fcl odor ■If there is only a fleshy odor, 5 points will be given.

■If there is only a meaty odor but the freshness is slightly inferior, score 4 or 3 points depending on the degree of the odor.

■If there is a strange odor other than a fleshy odor, it will be given 2 points.

■An item with a strange or rotten odor will be given 1 point.

In this way, the results of quality evaluation over time are shown in Table 1 (described later).In Table 0, the overall evaluation is the evaluation of flesh color, elasticity, and odor collectively.

Thus, it can be seen that the products treated according to the present invention maintain good quality for a long period of time even after one day has passed.

Experimental Example 2 Using the same chemical solution as in Experimental Example 1,
Process yellowtail sashimi using the same processing method and conditions, and
We examined changes in quality over the course of several days after storing in a refrigerator.

For comparison, yellowtail was stored as it was in a refrigerator at 8°C to examine changes in quality over time.

The quality evaluation method was the same as in Experimental Example 1. The results are shown in Table 2 (described later).

As described above, it can be seen that the products treated according to the present invention maintain good quality over a long period of time even after a number of days have passed.

Experimental Example 3 Using an aqueous solution containing 4% by weight of ammonia as a chemical solution, grilled pork (processed product) was treated using the same treatment method and conditions as in Experimental Example 1, and stored in a refrigerator at 8°C to evaluate the quality over time. We investigated the changes.

For comparison, roasted pork was stored in a refrigerator at 8°C to examine changes in quality over time.

The quality evaluation method was the same as in Experimental Example 1. The results are shown in Table 3 (described later).

As described above, it can be seen that the products treated according to the present invention maintain good quality for a long period of time even after one day has passed.

Experimental Example 4 Using an aqueous solution containing 4% by weight of ammonia as a chemical solution, replacing the carbon dioxide gas cylinder 24 with a nitrogen gas cylinder and using nitrogen gas as the processing gas, grilled pork (processed product) was treated using the same treatment method and conditions as in Experimental Example 1. The samples were then stored in a refrigerator at 8°C to examine changes in quality over time.

For comparison, grilled pork was stored in a refrigerator at 8°C to examine changes in quality over time.

The quality evaluation method was the same as in Experimental Example 1. The results are shown in Table 4 (described later).

As described above, it can be seen that the products treated according to the present invention maintain good quality over a long period of time even after a number of days have passed.

(Hereinafter, blank space) "Effects of the Invention" As explained above, according to the present invention, it is possible to uniformly add ammonia to food in a small amount, without causing deterioration of the flavor of the food, and without causing any adverse effects on the human body. Kotona(,
The effect of maintaining the freshness and quality of food for a long period of time can be obtained. Furthermore, since the food is taken out after the ammonia remaining in the processing chamber is completely removed by the waste liquid process and ventilation process, contamination due to leakage of ammonia can be effectively prevented.

[Brief explanation of the drawing]

FIG. 1 is a schematic explanatory diagram showing an example of a processing device for carrying out the present invention, FIG. 2 is a perspective view showing the external appearance of the processing device,
Fig. 3 is a view of the baffle plate in the same processing device as seen from the nozzle direction, Fig. 4 is a longitudinal cross-sectional view of the baffle plate, Fig. 5 is a plan sectional view of the baffle plate, and Fig. 6 is a view of the baffle plate in the same processing device. It is a sectional view showing another example of the applied spray nozzle. In the figure, 11 is a processing device, 12 is a storage case, 13 is a processing case, 21 is a chemical tank, 24 is a carbon dioxide gas cylinder,
27 is a nozzle, 28 is a chemical solution introduction pipe, 29.30 is a carbon dioxide gas introduction pipe, 45 is a baffle plate, and F is a food product. Patent applicant Naoaki Ono Patent attorney Shigeru Matsui Figure 1 Figure 2 jl Figure 5 Figure 6

Claims (4)

[Claims] (1) A housing process in which food is placed in a sealable processing chamber and sealed, a spraying process in which an aqueous solution containing ammonia is sprayed together with carbon dioxide or nitrogen gas, and a carbon dioxide or nitrogen gas in the processing chamber. A pressurizing step in which only gas is introduced to increase the internal pressure, a step in which the aqueous solution that has liquefied and accumulated in the processing chamber is disposed of, and fog and gas in the processing chamber are sucked and exhausted, and a process is carried out in the processing chamber. A method for processing food, comprising a ventilation step of introducing carbon dioxide or nitrogen gas, and a step of opening the processing chamber and taking out the food. (2) The food processing method according to claim 1, wherein after the housing step, a depressurization step is performed in which the air in the processing chamber is sucked to reduce the pressure, and then the spraying step is performed. (3) The ejection pressure of carbon dioxide gas or nitrogen gas in the spraying step and the pressurizing step is 0.01 to 5 kg/c.
3. The method for processing food according to claim 1 or 2, wherein m^2. (4) The spraying process is performed for 3 seconds to 15 minutes, and the pressurizing process is performed for 5 minutes.
4. The food processing method according to claim 3, wherein the evacuation step is performed for 10 seconds to 5 minutes.