Food or edible material: processes – compositions – and products – Internal application of nontransitory fluent material to...
Patent
1987-07-08
1990-01-02
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Internal application of nontransitory fluent material to...
426447, 426474, 426564, A23G 900, A23L 1212, A23L 131, A23P 114
Patent
active
048912352
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The present invention relates to a method for causing expansion within solid foods such as meat, fruits and vegetables; liquids such as water, and syrup and other foods in the form of sol or gel and to a method for cooling and solidifying these foods while maintaining voids therein.
BACKGROUND OF THE INVENTION
Foods such as confectionery are generally crisp and good in taste if they include voids therein and, therefore, it has commonly been carried out to intentionally form voids in these foods. For instance, Japanese Un-examined Patent Publication No. 52-21368 discloses a method for preparing a dough for use in making baked confectionery which comprises kneading a dough maintained in a closed condition while injecting compressed gas therein and then releasing the pressure to ordinary pressure to obtain a dough having a lot of voids uniformly distributed therein. More specifically, in the Un-examined Publication it is disclosed that the dough is subjected to gas injection at a pressure of about 4 kg/cm.sup.2 and that the release of the pressure is effected about 2 minutes after the gas injection. Furthermore, Japanese Patent Publication No. 57-49182 discloses a method for producing foods of fine and porous texture which comprises freezing a solid moisture-containing food of viscous or dense texture while pressing the foods at a gauge pressure of 20 to 70 kg/cm.sup.2 using a highly compressed gas, then thawing and dehydrating the food. In addition, Japanese Patent Publication No. 58-26942 discloses a method for producing granular confectionery containing voids therein which comprises transferring liquid confectionery in a container for solidifying and grinding the liquid confectionery after forming voids therein, separating the container for solidifying and grinding which contains the liquid confectionery having voids therein from a container for forming voids in the liquid confectionery and transferring the container for solidifying and grinding to a freezing apparatus to force-cool the same, so as to enhance the freezing efficiency. However, in the foregoing methods, it is not possible to sufficiently expand foods and, in particular, properties of solid foods such as meat and vegetable are not improved even when such a method is applied to these foods.
Moreover, if voids are formed within these foods and then the foods are solidified by freezing the same according to any one of the foregoing methods, the freezing treatment is carried using equipment different from that for the pressing treatment (void-forming treatment). Therefore, these methods include the use of complicated apparatuses and procedures. It therefore takes a long period of time to cool and solidify the expanded foods.
SUMMARY OF THE INVENTION
It is a purpose of this invention to provide a method for expansion treatment of foods which permits the formation of large voids in a solid foods such as in particular meat by sufficiently forming voids in the tissues thereof to consequently cause, for instance, separation of tissues from each other, which in turn leads to the formation of soft foods and makes it possible to impart excellent drying properties to the resultant foods.
It is another purpose of the present invention to provide a method for expanding and solidifying foods which makes it possible to cool and solidify the expanded foods within a very short period of time.
The present invention has been accomplished on the basis of the finding that the aforementioned problems can be eliminated by, upon carrying out the formation of voids, dissolving a water-soluble gas in moisture contained in foods under a specific pressure and then reducing the pressure at a desired rate of pressure drop. In addition, the present invention is also based on the finding that an expanded and solidified food can easily be produced by further increasing the pressure to cause the liquefaction of the gas introduced and to maintain the liquefied gas around the foods when dissolving the water-soluble gas into the moisture contained in
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Mizuguchi Takeshi
Shibuya Kiyoshi
Corbin Arthur L.
House Food Industrial Company Limited
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