JP2003259819A - How to flavor food by electrostatic force - Google Patents

Abstract

(57) [Summary] [Object] To provide a method for scenting, in a short time and uniformly, an aroma component 14 on agricultural products, marine products, livestock products or processed foods thereof by an evaporation method utilizing electrostatic force. It is. A weak electric field is formed between electrode plates by applying a DC or AC voltage of 1 V to 250 V between a pair of electrode plates of a vapor deposition chamber 1 composed of a net shelf 4 and a wall surface 5. Then, the food flavor, spice, and seasoning are vaporized by the heating device 2, and the vapor deposition chamber 1 is vaporized.
In this method, the fragrance component 14 introduced into the container is charged, and a chemical substance constituting the ionized fragrance component 14 is grounded on the net shelf 4 or deposited on the workpieces 12A and 12B in the container 13.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to agricultural products, marine products,
In the field of livestock products or their processed foods, the present invention relates to a method for producing a flavored food by vapor deposition processing of aroma components. More specifically, the present invention relates to a scenting method utilizing the action of electrostatic force due to a DC or AC applied voltage.

[0002]

2. Description of the Related Art The character of food is characterized by a flavor in which taste and aroma are integrated, and is closely related to the taste of food. The role of the scent is important in all of the chemical, physical, physiological, and psychological factors of deliciousness, and further enhances and suppresses appetite,
It has been confirmed to be effective in recovering health and relieving stress. For this reason, various food flavors, spices, and seasonings are added to processed foods to obtain various effects such as aroma action, flavoring action, spicy action, and coloring action, thereby enhancing the added value of the food. However, it is difficult to maintain a fresh scent because the fragrance component is unstable and easily subject to chemical changes and is volatile. Therefore, water-soluble, oil-soluble, so as to match the physical properties of the food used,
Emulsification, powder, etc. have been adjusted, but there are processed foods in various shapes and forms that cannot be added directly, sprayed, and difficult to pickle.Furthermore, heating conditions and timing of addition in cooking operations, In addition, processing and cooking techniques were required in terms of dispersibility and permeation of aroma components into processed foods.

[0003]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems of the prior art. In recent years, due to the diversification of consumer needs and tastes, and the social tendency of individualization, the variety of processed foods with a small amount and variety of products has spread, and further, food for eating out, prepared foods, herb foods, health foods, individual foods, etc. Are producing diverse food demand. Responding to these changes in needs, it is possible to easily cook and process foods in locations closer to the end consumers, such as the central kitchen, prepared food corners at supermarket department stores, kitchens at hotels and restaurants, and so on. Is required to be provided. Therefore, foods in various shapes and forms, such as boiled eggs, tofu, soy sauce,
You can easily directly scent rice balls, fish and shellfish, meat, butter, cheese, mayonnaise, etc., and further, a method of uniformly adsorbing the specific aroma components, organic acids and umami components contained in the aroma components to food in a short time. The purpose is to provide.

[0004]

[Means for Solving the Problems] Particle integration processing technology and thin film formation technology are common technologies that support the development of a wide range of industries and product fields in recent years. The present invention is an application of these techniques to the field of foods, in which the chemical substances constituting the aroma component 14 are ionized as molecules or clusters, and vaporized on the target work in a short time by the action of electrostatic force. Is. As a result of intensive studies to solve the above-mentioned problems, we focused on the principle of an air condenser with a small capacitance and an antenna that emits radio waves. As shown in Fig. 1, a DC voltage is applied across the condenser. It is known that when applied, an electric field is formed in this bipolar plate and a theoretical line of electric force is generated from + to −. Next, even if the distance between the electrode plates of this capacitor is gradually increased, in the case of a DC voltage, the line of electric force only expands laterally and the state is maintained. Further, as shown in FIG. 2, at a low frequency of the alternating voltage, the lines of electric force do not become radio waves but return to the condenser, and an electric field generated by the Coulomb force is generated between the electric charges between the bipolar plates.

The invention according to claim 1 utilizes the action of this capacitor, and by opening the bipolar plates at right angles, one electrode plate is the net shelf 4 and the other electrode plate is the wall surface 5 in three directions. A deposition chamber 1 having a net shelf 4 surrounded by walls
Can be configured, and between the pair of electrode plates, 1V to 2
A weak electric field is formed between the electrode plates by applying a DC or AC voltage of 50V. For example, a net shelf 4 is installed in a stainless steel box of a household microwave oven, and
The strength of the electric field when a voltage of V is applied is 200 mV on average.
Is.

The vaporized aroma component 14 introduced into the vapor deposition chamber 1 by the heating device 2 is electrified, and the chemical substance constituting the aroma component 14 ionized by the ionization action is placed on the work 12 on the net shelf 4 serving as an electrode plate. It is a scenting method of vapor deposition on the surface.

Further, when the work 12 is suspended by using a non-conductive material in the electric field formed on the net shelf 4 and the wall surface 5, the chemical substance constituting the ionized aroma component 14 becomes an electric force line. Along with the mesh plate 4 and the wall surface 5 which are electrode plates
Since it acts in the direction of being sucked in, it is vapor-deposited on the surface of the work 12 in the same manner as described above.

According to the second aspect of the present invention, when the work 12 is solid, it is grounded directly on the net rack 4, and when it is a liquid, powder or gel, it is placed in the container 13 and the above-mentioned structure is used. By the method, the chemical substance that constitutes the aroma component 14 is added to the work 12
Evaporate on B surface. Further, similarly to the above, the container 13 does not necessarily have to be a conductive material due to the action of the chemical substance forming the aroma component 14 in the electric field. In addition, liquids, powders,
The scenting method is characterized in that the aroma component 14 is diffused by stirring for the work 12B having the shape of a gel.

According to the third aspect of the invention, the heating device 2 is provided in the vapor deposition chamber 1 in which a weak electric field is formed between the net rack 4 and the wall surface 5.
By introducing the aroma component 14 vaporized in step 1, the chemical substances constituting the aroma component 14 are ionized as molecules or clusters, and due to the action of electrostatic force, the extremely short time is 10
It is a scenting method in which vapor deposition processing is carried out in minutes to 30 minutes.

The invention according to claim 4 relates to claims 1, 2 and 3.
The structure of the scenting method according to the present invention is shown, in which three stages of wall surfaces 5 in the room and each stage of the net shelf 4 installed inside are formed with a vapor deposition chamber 1 formed of a pair of electrode plates, and between the electrode plates. 1
A low-voltage generator 6 capable of applying a DC or AC voltage of V to 250V, a heating device 2 for vaporizing food flavors, spices, and seasonings 15, and an exhaust device 8 capable of discharging vaporized aroma components 14 after completion of vapor deposition. , The exhaust duct 10.

The invention according to claim 5 relates to claims 1, 2, and 3.
2 is a view showing a configuration of a scenting method according to the present invention, in which each stage of the net shelf 4 for grounding the work 12 and the wall surfaces 5 in three directions are constituted by one electrode plate, and an electrode plate of this vehicle 16 A low-voltage generator 6 capable of applying a DC or AC voltage of 1 V to 250 V, and a food flavor, spice, seasoning 15
A heating device 2 for vaporizing the gas, an exhaust device 8 for discharging the vaporized aroma component 14 after completion of vapor deposition, and a plurality of carriages 16
It is composed of a vapor deposition chamber 1 in which is placed and an exhaust duct 10.

The invention according to claim 6 is the invention according to any one of claims 4 to 5, wherein the net rack 4 and the wall surface 5 are opened at a right angle.
The distance between the pair of base plates between the electrode plates is 1 mm to 10
1 mm to 25 mm between the electrode plates.
By applying a direct current or alternating current voltage of 0 V, the distance at which the electric field strength acting on each part of the net shelf 4 can be effectively increased is shown.

In the present invention, the work refers to food materials and cooking materials made of agricultural products, marine products, livestock products or processed foods thereof. Solids means fish, shellfish, seaweed, meat,
Dairy products, eggs, cereals, beans, potatoes, vegetables, fruits,
Mushrooms, industrial crops. The powder refers to salt, pepper, wheat flour, bread crumbs, curry powder, sesame, fresh powder, and starches. Liquid refers to soy sauce, sauce, mirin, and sauce. The gel-like substance refers to butter, margarine, cheese, and creams. Food flavors include citrus-based, fruit-based, milk-based, favorite beverage-based, vanilla-based, mint-based, nut-based, meat / seafood-based, seasoning-based, alcohol-based water-soluble flavors, oil-soluble flavors, emulsion flavors, powders. Say the fragrance. The spices include spicy spices such as cinnamon, glove, nutmeg, garlic, and onion, seed spices such as anise, caraway, cardamom, coriander, and herb spices such as basil, oregano, parsley, rosemary, sage, and thyme. Seasoning means basic seasonings such as sugar, soy sauce, salt, miso, etc. and natural seasonings such as meat extract, fish shellfish extract, vegetable extract, etc. and flavors such as sodium glutamate, sodium inosinate, sodium guanylate, sodium succinate. Say seasoning.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described with reference to the drawings. 3 and 4 show the whole structure of an apparatus for carrying out the method of flavoring food by electrostatic force, which is the method of flavoring according to claim 4. In FIGS. 3 to 4, the vapor deposition chamber 1 is fixed to the upper part of the base 9, and the interior of the vapor deposition chamber 1 is composed of wall surfaces 5 in three directions and a net rack 4 separated by an electrically insulating material 11. Further, the exhaust device 8 is connected to the exhaust duct 10 so that the aroma component 14 having a stimulating odor after vapor deposition is promptly discharged to the outside.
Further, a low voltage generator 6 having an operation panel 6A is fixed on the upper surface of the ceiling of the vapor deposition chamber 1.

FIG. 5 is an enlarged cross-sectional structural view of a pair of electrode plates composed of the mesh shelf 4 and the wall surface 5. The electrically insulating material 11 separates a predetermined distance between the mesh shelf 4 and the wall surface 5 between the electrode plates. This is a state in which the condition is caused. Then, the electrode plates of the respective stages of the mesh shelf 4 and the electrode plates of the wall surface 5 are connected to the low voltage generator 6 by electric wires installed in the gap between the side wall of the vapor deposition chamber 1 and the wall surface 5 serving as the electrode plate. . (Not shown)

FIG. 6 shows an exhaust device 8. Operation panel 6A
After the completion of the vapor deposition by the timer, the aroma component 14 is started by the exhaust fan 8B in the exhaust device 8 and is sucked.
4 is passed from the exhaust hole 7 through the filter 8A and is discharged to the outside via the exhaust duct 10.

In the above-mentioned structure, the aroma component 14 vaporized from the evaporation dish 3 on the heating device 2 and introduced into the vapor deposition chamber 1
However, 1V to 250V is previously set by the low voltage generator 6.
The solid substance in which the chemical substance constituting the aroma component 14 is grounded on the net shelf 4 by passing through the electric field acting between the net shelf 4 and the wall surface 5 to which the DC or AC voltage of 12A and container 1 in the shape of
The work 12B in the form of a liquid, powder or gel-like material placed in 3 is vapor-deposited uniformly in a short time.

FIG. 7 shows a scenting method according to a fifth aspect of the present invention, and shows a carriage 16 in which several stages of net shelves 4 for grounding a work and a wall surface 5 are composed of a pair of electrode plates. As shown in FIG. 5, the net shelf 4 and the wall surface 5 of each stage are separated by an electrically insulating material 11, and the chemical substances constituting the aroma 14 component are vapor-deposited by the same method as described above. The dolly 16 is a main part of an embodiment in which the overall structure of the method for flavoring food by electrostatic force shown in FIGS. 3 and 4 is enlarged.

[0019]

Since the present invention is constructed as described above in detail, it has the following various effects. (1) It is excellent in safety and operability because it uses an electric field that applies a low voltage of 1V to 250V, and it has excellent power consumption. The consumption amount is small, and anyone can easily vapor-deposit the aroma component 14 on the work uniformly in a very short time of 10 minutes to 30 minutes. (2) Since the chemical substances constituting the aroma component 14 are perfume as molecules or clusters, the dispersibility and penetrability into foods are improved, and the sense of unity between taste and aroma and the chemical changes and physical properties of the aroma component 14 are achieved. An aging effect that makes the flavor mellow due to changes can be expected. (3) Aroma can be directly added to cooked foods and processed foods, and various effects such as aroma action, taste action, spicy action, flavoring action, and coloring action can be achieved without changing the shape or form of the food. Obtainable. (4) Net rack 4 and wall surface 5 of trolley 16 on which work 12 is installed
In the vapor deposition method of the aroma component 14 according to claim 5, wherein the electrode plate is an electrode plate, the area of the net rack 4 is increased and the number of stages is increased.
Furthermore, by increasing the number of times of vapor deposition processing, it becomes possible to mass-produce food materials and processed foods that are difficult to achieve with conventional food flavoring addition methods. (5) After crushing the natural fruits and herbs and soaking them in a solvent,
By vaporizing, the essential oil can be directly added to the food.
From this, it is possible to make effective use of surplus products and produce aromatic foods that are naturally oriented. (6) Since the entire device having this configuration can be made extremely small, the range of use in hotels, restaurants, taverns, catering lunch boxes, etc. is expanded, and foods with a variety of fragrances that directly meet the needs of consumers can be easily obtained. Can be provided.

[Brief description of drawings]

FIG. 1 and FIG. 2 show electric lines of force of a capacitor which is a principle of the present invention, and FIG. 1 shows electric power when a distance between a capacitor to which a DC voltage is applied and an electrode plate is changed. It is a figure which shows the state of a force line.

FIG. 2 is a diagram showing a state of lines of electric force from a condenser to an antenna.

3 to 4 relate to an embodiment of the present invention,
FIG. 3 is a cross-sectional configuration diagram showing an overall configuration of a method for flavoring food by electrostatic force.

FIG. 4 is a sectional view taken along the line AA of FIG.

FIG. 5 is an enlarged cross-sectional configuration diagram of an electrode plate composed of a net shelf 4 and a wall surface 5 in FIGS.

FIG. 6 is a partially enlarged cross-sectional configuration diagram of the exhaust device 8 in FIGS.

FIG. 7: A dolly 16 in which the net shelf 4 and the wall surface 5 are composed of electrode plates
FIG.

[Explanation of symbols]

1 deposition chamber 2 heating device 3 evaporation dish 4 Net shelf (electrode plate) 5 Wall surface (electrode plate) 6 Low voltage generator 6A operation panel 7 exhaust holes 8 exhaust system 8A filter 8B exhaust fan 9 bases 10 exhaust duct 11 Electrically insulating material 12 work 12A solid work 12B Liquid work, powder work, gel work 13 containers 14 Aroma components 15 Food flavors, spices, seasonings 16 dolly

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Yoshifumi Saito             Morioka City, Iwate Prefecture 3-17-4, 9 years ago (72) Inventor Kenji Takahashi             41-2 Tatemucho, Morioka City, Iwate Prefecture (72) Inventor Takao Saito             522 Murokoji, Takizawa, Takizawa-mura, Iwate-gun, Iwate Prefecture (72) Inventor Shiho Saito             Morioka City, Iwate Prefecture 3-17-4, 9 years ago F-term (reference) 4B035 LC01 LG31 LG42 LK02 LP49                       LP59

Claims (6)

[Claims] 1. A direct current of a low voltage of 1 V to 250 V between a pair of electrode plates composed of a mesh rack (4) and a wall surface (5) in a vapor deposition chamber (1) into which a vaporized fragrance component (14) is introduced. Or an agricultural product that is applied with an AC voltage and grounded to the net rack (4),
A scenting method of vapor-depositing a work (12) made of marine products, livestock products, or processed foods thereof by electrostatic force. 2. An aroma component (14) is added to a processed food in which the shape of the work (12) is solid, liquid, powder or gel.
The scenting method according to claim 1, wherein the scent is processed by vapor deposition and stirred. 3. The scenting method according to claim 1, wherein the scent component (14) is vapor-deposited on the work (12) for 10 to 30 minutes. 4. A vapor deposition chamber (1) in which each stage of a three-direction wall surface (5) and a net rack (4) installed inside is composed of a pair of electrode plates, and 1 V to 250 V between the electrode plates. Low voltage generator (6) capable of applying DC or AC voltage, heating device (2) for vaporizing food spices, spices and seasonings (15), and exhaust device for discharging vaporized aroma components (14) The scenting method according to claim 1, which comprises (8) and an exhaust duct (10). 5. A net rack (4) for grounding the work (12).
1V between the carriage (16) in which each step and the wall surface (5) in three directions are composed of a pair of electrode plates, and between the pole plates of this carriage (16).
Low voltage generator (6) capable of applying 250V DC or AC voltage, heating device (2) for vaporizing food flavors, spices and seasonings (15), and vaporized aroma component (14)
2. The scenting method according to claim 1, comprising an exhaust device (8) for discharging the gas, a vapor deposition chamber (1) for accommodating several stages of carriages (16), and an exhaust duct (10). 6. The distance between the base portions between the pair of electrode plates is 1 mm to
It is 10 mm, The fragrance | flavoring method of Claim 1, 4, 5 characterized by the above-mentioned.