Title:
【発明の名称】食品の減圧低温遠赤乾燥方法
Document Type and Number:
Japanese Patent JP3121021
Kind Code:
B2
Abstract:
Disclosed is a method of sterilizing and dewatering food in a shortened length of time, still permitting the processed food to remain an elongated length of time in good taste. The inner pressure of the insulated dryer is raised by feeding nitrogen gas after evacuating the insulating dryer, and at the same time, pieces of food are exposed to the spray of ethanol, so that the oxygen gas remaining in the tissue of food may be replaced by nitrogen gas to prevent oxidization of food, and at the same time, ethanol penetrates the food well for sterilization. Next, the inner pressure of the insulating dryer is reduced by removing nitrogen gas therefrom, and the pieces of food are exposed to the far-infrared radiation to be heated, thus preventing evaporation of water from the pieces of food to prevent their temperature from being lowered, and expediting removal of water in the surrounding low-pressure atmosphere to provide semi-dried products. The sterilization-and-water removal has the effect of extending the preservation period of dried food. Also advantageously, the dewatering of food at a low temperature has the effect of substantially preventing the discoloring and deteriorating of the dried food, permitting the long-lasting of good taste.
Inventors:
Takuji Ono
Application Number:
JP51491897A
Publication Date:
December 25, 2000
Filing Date:
October 11, 1996
Export Citation:
Assignee:
Ono Food Industry Co., Ltd.
International Classes:
A23L3/005; A23L3/40; A23L3/54; F26B5/04; F26B7/00; F26B21/14; F26B25/06; (IPC1-7): A23L3/40
Domestic Patent References:
| JP63276470A |
Attorney, Agent or Firm:
Tetsuro Maki (2 outside)