Food texture improvement system and food texture improvement method

Abstract

This invention provides a food texture improvement system and method that can easily restore the texture of food when its hardness or chewiness deteriorates due to changes over time, thereby preventing food waste. [Solution] The food texture improvement system comprises at least one coil (30) and an AC current supply device (40) for supplying an AC current to the coil that continuously increases and decreases in frequency in at least a portion of the frequency range of 100Hz to 10kHz. By bringing the coil and the food closer together while supplying the AC current to the coil, the hardness and chewiness of the food are increased, thereby improving the texture. The coil may be fixed and the food may be brought close to it, or the food may be fixed and the coil may be brought close to it. The AC current continuously increases and decreases in frequency, for example, between 4.5kHz and 8kHz.

Description

Technical Field

[0001] This invention relates to a food texture improvement system and a food texture improvement method, and is suitable for application, for example, to restoring the texture of foods whose texture has deteriorated, such as loss of firmness and chewiness compared to when purchased.

Background Art

[0002] A wide variety of foods are offered on the market. Consumers may eat up the commercially available foods right after purchase, or they may leave some and eat them later. In this case, depending on the food, although there is no concern in terms of food safety when eating it later, it is quite an experience to feel that the texture has deteriorated, such as the loss of firmness and chewiness compared to when purchased. For example, after purchasing scallop strings placed in a sealed bag together with a desiccant, opening the bag and eating some, and then forgetting to seal the bag and leaving it unattended before eating again, it may be felt that the firmness and chewiness are lost and the texture is bad compared to when purchased. In such a case, it may be possible to discard the remaining scallop strings with a deteriorated texture. However, if the texture can be restored, it will not have to be discarded.

[0003] Various technologies have been proposed to improve the texture of food (for example, Patent Documents 1 to 5). Patent Document 1 proposes a technology to improve the texture of vegetables by allowing them to absorb ethanol and sodium chloride. Patent Document 2 proposes a technology to improve the texture by allowing salt to penetrate well into the interior of pasta, thereby improving the efficiency of microwave heating and promoting the gelatinization of pasta during microwave heating. Patent Document 3 proposes a technology to improve the taste and texture of cooked food by applying a meat texture improver for heat cooking containing edible acid to the surface of animal protein-containing food ingredients when the surface of the food ingredient has been heated at least to some extent, and then continuing to heat and cook the food. Patent Document 4 proposes a technology to improve the texture of okonomiyaki by incorporating cut cabbage with an average width of 0.5 to 7 mm and a liquid batter with a viscosity of 2.5 to 80 Pa·s at 20°C into the okonomiyaki batter. Patent Document 5 proposes a technology for producing bread with improved quality, such as improved shelf life and texture, by using a bread quality improver containing the enzyme chitinase as an active ingredient to make bread dough.

[0004] Furthermore, a liquid treatment device for preventing scale formation and / or scale adhesion is known, which involves winding a solenoid-type coil around a pipe through which a liquid flows and passing an alternating current with a continuously repeating frequency change in the frequency range of approximately 700 to 3000 Hz through this coil, thereby preventing scale formation on the inner wall of the pipe and removing scale that has adhered to the inner wall of the pipe (Patent Document 6). In addition, a water treatment device for tap water is known, which involves winding a solenoid-type coil around a water pipe and passing an alternating current with a continuously repeating frequency change in the frequency range of 3.6 to 7.5 kHz through this coil, thereby preventing scale formation on the inner wall of the water pipe and removing scale that has adhered to the inner wall of the water pipe, and this device is already in practical use (Patent Document 7). [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2024-5798 [Patent Document 2] Japanese Patent Publication No. 2021-193891 [Patent Document 3] Japanese Patent Publication No. 2020-39319 [Patent Document 4] Japanese Patent Publication No. 2020-18261 [Patent Document 5] Japanese Patent Publication No. 2014-195440 [Patent Document 6] U.S. Patent No. 5074998 [Patent Document 7] Utility Model Registration No. 3224220 Publication [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] However, with the conventional texture-enhancing techniques proposed in Patent Documents 1 to 5, it is difficult to restore the texture of food when its hardness, chewiness, etc., deteriorate due to changes over time.

[0007] Therefore, the problem that this invention aims to solve is to provide a food texture improvement system and a food texture improvement method that can restore the texture of food in a simple manner when the hardness or chewiness of the food deteriorates due to changes over time, thereby preventing food waste. [Means for solving the problem]

[0008] The inventors of this invention have conducted extensive research over many years with the aim of developing a technology to solve the above-mentioned problems. As a result, they have discovered that by bringing a coil similar to the one used in the tap water treatment device described in Patent Document 7, and passing a similar alternating current through it, close to food, or by bringing the coil close to food, it is possible to increase the hardness and chewiness of the food, thereby improving its texture. Based on this finding, they continued their research and came up with this invention. To the best of the inventors' knowledge, such effects have not been reported before. The reason why the above-mentioned effects are obtained is currently under investigation, but it is thought to be due to the action of a special fluctuating electromagnetic field generated by the current flowing through the coil.

[0009] In other words, in order to solve the above problems, this invention is: At least one coil, An AC current supply device for supplying AC current to the above coil, which continuously increases and decreases in frequency in at least a part of the frequency range of 100Hz to 10kHz, It has, This is a food texture enhancement system that improves the texture of food by bringing the coil and food closer together while passing the alternating current through the coil.

[0010] At least some of the frequency ranges described above typically fall within the 4.5kHz–8kHz frequency range, for example, the 4.5kHz–8kHz frequency range. The frequency of the AC current is typically increased or decreased linearly, but is not limited to this and may be nonlinear. The AC current typically repeats the frequency increase or decrease multiple times per second within at least some of the frequency ranges described above. The AC current sweeps the frequency from, for example, 100Hz to 10kHz. The waveform of the AC current is not particularly limited and is selected as needed, but a square wave is typically used. The current value of the AC current is selected as needed, but is generally 1mA–3A, typically 10mA–2A, and more typically 100mA–2A. The coil is generally wound around at least one point on the outer surface of a support such as a tube or rod (generally made of a non-magnetic material), but does not necessarily require a support. The coil only needs to be wound around at least one point on the outer surface of the tube, but may be wound around multiple points. The number of turns in a coil is selected appropriately depending on the diameter of the tube, but since a stronger electromagnetic field generated by passing an alternating current through the coil tends to yield better results, the number of turns in a coil is generally chosen to be between 10 and 20.

[0011] Methods for bringing the coil and food close together include fixing the coil and bringing the food close to it, and fixing the food and bringing the coil close to it. The appropriate method is selected as needed.

[0012] While there are no particular limitations on the distance between the coil and the food, a greater strength of the fluctuating electromagnetic field generated by passing an alternating current through the coil allows for faster processing. Therefore, the distance is generally kept within 20 cm, typically within 10 cm. Furthermore, to adequately expose the food to the fluctuating electromagnetic field, the coil and food are generally kept close to each other for at least 1 second, typically at least 5 seconds.

[0013] If the food is contained in a container, the coil and the container containing the food are brought close to each other. Alternatively, the food may be passed through or inserted into a tube around which the coil is wound at least at one point on its outer surface.

[0014] Basically, any food is acceptable as long as it does not deteriorate in hardness or texture over time, but typical examples are fibrous foods (vegetables, fruits, seafood, dried foods, etc.). Vegetables include, for example, daikon radish, burdock root, cabbage, lettuce, and eggplant. Fruits include, for example, apples, pears, oranges, peaches, bananas, and kiwis. Seafood and dried foods include, for example, grilled scallop adductor muscles, dried squid, shredded squid, smoked squid, and squid noodles. Foods that are suitable include ginger (red pickled ginger, etc.), snack foods (potato chips, shrimp crackers, sweet potato sticks, etc.), salted kelp, raisins, peanuts and other legumes, mochi sweets (daifuku, kusamochi, kashiwamochi, etc.), rice crackers (shrimp crackers, etc.), and semi-fresh noodles (semi-fresh udon, semi-fresh soba, semi-fresh ramen, etc.).

[0015] Furthermore, this invention, This is a method for improving the texture of food by bringing the coil and the food closer together while passing an alternating current through at least one coil that continuously increases and decreases in frequency in at least a part of the frequency range of 100 Hz to 10 kHz.

[0016] In this invention of a method for improving the texture of food, the matters described above in relation to the food texture improvement system are valid. [Effects of the Invention]

[0017] According to the present invention, by bringing a coil and food close to each other while flowing an alternating current that continuously repeats increasing and decreasing the frequency in at least a part of the frequency range of 100 Hz to 10 kHz through the coil, it is possible to increase the hardness and texture of the food, etc., and thereby, when the hardness and texture of the food deteriorate due to changes over time or the like and the texture becomes poor, the texture can be restored by a simple method, and ultimately, the waste of the food can be prevented.

Brief Description of the Drawings

[0018] [Figure 1A] It is a perspective view showing a food texture improvement system according to the first embodiment of the present invention. [Figure 1B] It is a plan view showing the internal configuration of the upper part of the housing of the food texture improvement system according to the first embodiment of the present invention. [Figure 1C] It is a side view showing the internal configuration of the housing of the food texture improvement system according to the first embodiment of the present invention. [Figure 1D] It is a side view showing the internal configuration of the lower part of the housing of the food texture improvement system according to the first embodiment of the present invention. [Figure 1E] It is a side view showing one side of the housing of the food texture improvement system according to the first embodiment of the present invention. [Figure 2] It is a perspective view showing a power cable for connecting the food texture improvement system according to the first embodiment of the present invention to an AC100V outlet. [Figure 3A] It is a schematic diagram showing an example of the waveform of the alternating current flowing through the coil by an alternating current supply device in the food texture improvement system according to the first embodiment of the present invention. [Figure 3B] It is a schematic diagram showing an example of the frequency spectrum of the alternating current flowing through the coil by an alternating current supply device in the food texture improvement system according to the first embodiment of the present invention. [Figure 3C]This is a schematic diagram showing an example of a measured frequency spectrum of the alternating current supplied to a coil by an AC current supply device in a food texture improvement system according to the first embodiment of this invention. [Figure 4] This is a perspective view illustrating how to use a food texture improvement system according to a first embodiment of the present invention. [Figure 5] This is a schematic diagram showing a food texture improvement system according to a second embodiment of the present invention. [Figure 6] This is a cross-sectional view showing a processing stick for a food texture improvement system according to a second embodiment of the present invention. [Figure 7] This is a perspective view illustrating a method for using a food texture improvement system according to a second embodiment of the present invention. [Figure 8] This is a schematic diagram showing a simplified food texture improvement system used in the creep test. [Figure 9] Figure 8 is a photograph that serves as a substitute for a diagram, showing a PVC pipe around which a coil of a simplified food texture improvement system is wound. [Figure 10] This is a photograph used as a substitute for a diagram, showing the semi-dried udon noodles that underwent a creep test in Example 1. [Figure 11] This schematic diagram shows the results of a creep test on semi-dried udon noodles with and without the treatment, when the semi-dried udon noodles shown in Figure 10 were treated using the food texture improvement system shown in Figure 8. [Figure 12] This is a photograph used as a substitute for a diagram, showing the pickled ginger that underwent a creep test in Example 2. [Figure 13] This schematic diagram shows the results of a creep test on pickled ginger with and without the treatment shown in Figure 12, when the pickled ginger was treated using the food texture improvement system shown in Figure 8. [Figure 14] This is a photograph used as a substitute for a drawing, showing the burdock that underwent the creep test in Example 3. [Figure 15] This schematic diagram shows the results of creep tests on burdock root with and without treatment, when the burdock root shown in Figure 14 was treated using the food texture improvement system shown in Figure 8. [Figure 16]This is a photograph used as a substitute for a drawing, showing the shrimp crackers that underwent a creep test in Example 4. [Figure 17] This is a schematic diagram showing the results of a creep test on shrimp crackers with and without the treatment shown in Figure 16, when the shrimp crackers were treated using the food texture improvement system shown in Figure 8. [Figure 18] This is a photograph used as a substitute for a drawing, showing the grilled scallop adductor muscle that underwent a creep test in Example 5. [Figure 19] This schematic diagram shows the results of a creep test on grilled scallop adductor muscles with and without treatment, when the grilled scallop adductor muscles shown in Figure 18 were treated using the food texture improvement system shown in Figure 8. [Figure 20] This is a photograph used as a substitute for a drawing, showing the dried squid noodles that underwent a creep test in Example 6. [Figure 21] This is a schematic diagram showing the results of a creep test on dried squid noodles with and without treatment, when the dried squid noodles shown in Figure 20 were treated using the food texture improvement system shown in Figure 8. [Figure 22] This is a photograph serving as a substitute for a drawing, showing the AC current supply device of the simplified food texture improvement system used in the creep tests of Examples 7-11. [Figure 23] This is a photograph used as a substitute for a diagram, showing the peanuts that underwent the creep test in Example 7. [Figure 24] This is a schematic diagram showing the results of a creep test of peanuts with and without treatment, when peanuts were treated using a simple food texture improvement system with an AC current supply device as shown in Figure 22, as shown in Figure 23. [Figure 25] This is a schematic diagram showing the portion of the curve representing the results of the creep test shown in Figure 24, magnified in the time axis direction, up to the peak. [Figure 26] This is a photograph used as a substitute for a drawing, showing the sweet potato snack (imo-kenpi) that underwent a creep test in Example 8. [Figure 27] This is a schematic diagram showing the results of a creep test of sweet potato snacks with and without treatment, when treated with the simple food texture improvement system using the AC current supply device shown in Figure 22, as shown in Figure 26. [Figure 28] This is a schematic diagram showing the portion of the curve representing the results of the creep test shown in Figure 27, magnified in the time axis direction, up to the peak. [Figure 29] This is a photograph used as a substitute for a diagram, showing the salted kelp that underwent a creep test in Example 9. [Figure 30] This is a schematic diagram showing the results of a creep test of salted kelp with and without treatment, when the salted kelp shown in Figure 29 was treated using a simple food texture improvement system with an AC current supply device as shown in Figure 22. [Figure 31] This is a schematic diagram showing the portion of the curve representing the results of the creep test shown in Figure 30, magnified in the time axis direction, up to the peak. [Figure 32] This is a photograph used as a substitute for a drawing, showing the raisins that underwent the creep test in Example 10. [Figure 33] This is a schematic diagram showing the results of creep tests on raisins with and without treatment, when treated with the simplified food texture improvement system using the AC current supply device shown in Figure 22, as shown in Figure 32. [Figure 34] This is a schematic diagram showing the portion of the curve representing the results of the creep test shown in Figure 33, magnified in the time axis direction, up to the peak. [Figure 35] This is a photograph in lieu of a diagram showing shredded daikon radish that underwent a creep test in Example 11. [Figure 36] This is a schematic diagram showing the results of a creep test of shredded daikon radish with and without treatment, when treated with the simple food texture improvement system using the AC current supply device shown in Figure 22, as shown in Figure 35. [Figure 37] This is a schematic diagram showing the portion of the curve representing the results of the creep test shown in Figure 36, magnified in the time axis direction, up to the peak. [Modes for carrying out the invention]

[0019] The following describes embodiments for carrying out the invention.

[0020] <First Embodiment> [Food Texture Improvement System] Figures 1A, 1B, and 1C show a food texture improvement system according to the first embodiment. Figure 1A is a perspective view, Figure 1B is a plan view showing the internal structure of the upper part of the housing with the top surface omitted, and Figure 1C is a side view showing the internal structure with one side of the housing omitted. As shown in Figures 1A, 1B, and 1C, in this food texture improvement system, the internal space of the rectangular parallelepiped housing 10 is divided into upper and lower spaces by a magnetic shielding plate 11. In the space above the magnetic shielding plate 11, a pipe 20, which is provided parallel to one side of the housing 10, is installed on the magnetic shielding plate 11 via support members 21 and 22 that support both ends of the pipe 20. A solenoid-type coil 30 is wound around the outer surface of the pipe 20, excluding both ends. In the space below the magnetic shielding plate 11, an AC current supply device 40 for supplying AC current to the coil 30 is installed on the bottom surface of the housing 10. Figure 1D shows the space below the magnetic shielding plate 11 of the housing 10. The material of the magnetic shield plate 11 can be a conventionally known material, such as electromagnetic soft iron, silicon steel, permalloy, or amorphous magnetic material.

[0021] The coil 30 wound around the outer circumference of the pipe 20 is connected to the output terminal of the AC current supply device 40 by a cable 41 through holes 11a and 11b provided in the magnetic shield plate 11. The coil 30 is formed by winding the cable 41 in a spiral shape. The power cable 42 of the AC current supply device 40 is connected to a power connector 60, also mounted on the side of the housing 10, via a rocker switch 50 mounted on the side of the housing 10. Figure 1E shows the side of the housing 10 with the rocker switch 50 and power connector 60 mounted. The rocker switch 50 and power connector 60 may be mounted on other sides of the housing 10. As shown in Figure 2, the plug 44 at one end of the power cable 43 for supplying AC 100V can be connected to the power connector 60. When using the food texture improvement system, the plug 45 at the other end of the power cable 43 is plugged into an AC 100V outlet.

[0022] The alternating current flowing through coil 30 sweeps its frequency from 100Hz to 10kHz, and its waveform is a square wave. In this case, the frequency increases and decreases linearly multiple times per second, typically 2 to 5 times (e.g., 3.5 times), in at least a portion of the frequency range from 4.5kHz to 8kHz (referred to as the frequency range f1 to f2), and this repeats. The frequency range f1 to f2 is typically 4.5kHz to 8kHz. Figure 3A schematically shows an example of the waveform of this alternating current. As shown in Figure 3A, the maximum current value is higher in the frequency range f1 to f2 compared to the frequency range from 100Hz to f1 and the frequency range from f2 to 10kHz. The maximum current value in the frequency range f1 to f2 is, for example, 2 to 3 times larger than the maximum current values ​​in the frequency range from 100Hz to f1 and the frequency range from f2 to 10kHz, but is not limited to this. Figure 3B schematically shows an example of the frequency spectrum when alternating current flows through coil 30 in this way. As shown in Figure 3B, the maximum current value of the alternating current flowing through the coil 30 is almost the same in the frequency range of f1 to f2. Figure 3C shows an example of a measured frequency spectrum. The frequency range of f1 to f2 is 4.5kHz to 8kHz. The vertical axis of this frequency spectrum shows the sound pressure when a sound pressure measuring pickup is attached to the side of the tube 20 around which the coil 30 is wound, and the electromagnetic noise generated by the alternating current flowing through the coil 30 is measured, corresponding to the maximum current value of the alternating current.

[0023] A processing unit 12 is provided on the upper surface of the housing 10 above the coil 30. The planar shape of the processing unit 12 is, for example, a square, but is not limited to this and can be selected as needed. The fluctuating electromagnetic field generated by passing the above-mentioned alternating current through the coil 30 is mainly present in and above the processing unit 12. Food to improve texture is placed on top of the processing unit 12 or held above the processing unit 12. The food may be placed directly on top of the processing unit 12, or it may be placed with plastic wrap or a paper plate in between, or the food may be placed in a container and then placed on top of the processing unit 12.

[0024] The processing unit 12 is made of a non-magnetic material, such as plastic or aluminum. The housing 10 other than the processing unit 12 may be made of a non-magnetic material or a magnetic material.

[0025] [How to use the food texture improvement system] The method of using this food texture enhancement system will now be explained. Connect the plug 44 at one end of the power cable 43 shown in Figure 2 to the power connector 60 of the housing 10, and plug the plug 45 at the other end of the power cable 43 into an AC100V outlet, and turn on the rocker switch 50. Then, while supplying the above-mentioned alternating current to the coil 30 using the alternating current supply device 40, place the food 70 whose texture you want to enhance on the processing unit 12 as is, or place it in a container such as a cup or plate, or bring it close to the processing unit 12, as shown in Figure 4. For example, bring the coil 30 and the food 70 close to each other, for example, within a distance of 10 cm or less, and maintain that state for a certain period of time, for example, 1 second or more, typically 10 seconds or more. By doing this, the hardness and chewiness of the food 70 can be increased, and the texture can be improved.

[0026] As described above, according to this first embodiment of the food texture improvement system, by supplying a predetermined alternating current to the coil 30 wound around the tube 20 using an alternating current supply device 40, and then bringing the coil 30 and the food 70 closer together in the processing unit 12 and processing them with a fluctuating electromagnetic field, the hardness and chewiness of the food 70 can be increased. Therefore, even food 70 whose hardness and chewiness have deteriorated due to changes over time can have its texture restored easily. As a result, food 70 with a deteriorated texture does not need to be discarded. Furthermore, this food texture improvement system can be easily constructed using a coil 30 wound around the tube 20, an alternating current supply device 40, and the like.

[0027] <Second Embodiment> [Food Texture Improvement System] Figure 5 shows a food texture improvement system according to a second embodiment. As shown in Figure 5, this food texture improvement system has an AC current supply device 40 and a stepped cylindrical stick 80 that can be held by the user's hand. The AC current supply device 40 is the same as the AC current supply device 40 used in the first embodiment. The AC current supply device 40 and the stick 80 are connected to each other by a power cable 90. The stick 80 has a front processing section 81 and a rear gripping section 82. The diameter of the gripping section 82 is smaller than the diameter of the processing section 81. The gripping section 82 is thick enough for the user to hold in their hand.

[0028] A cross-sectional view of the stick 80 is shown in Figure 6. As shown in Figure 6, a solenoid-type coil 30 wound around the outer surface of a tube 20 is installed inside the processing unit 81 of the stick 80, similar to the food texture improvement system according to the first embodiment. Both ends of the tube 20 are supported by support members (not shown) provided on the inner wall of the processing unit 81. The coil 30 is formed by winding a cable 41 in a spiral shape. Both ends of the cable 41 are connected to two wires constituting a power cable 90 via a rocker switch 50 attached to the upper side of the gripping unit 82.

[0029] [How to use the food texture improvement system] This section describes how to use this food texture enhancement system. Connect the plug 44 at one end of the power cable 43 shown in Figure 2 to the power connector 60 of the AC current supply device 40, and plug the plug 45 at the other end of the power cable 43 into an AC 100V outlet. Turn on the rocker switch 50 on the side of the gripping part 82 of the stick 80. Then, while supplying AC current to the coil 30 using the AC current supply device 40, bring the side of the processing part 81 of the stick 80 close to the food 70 whose texture you want to improve, as shown in Figure 7. For example, bring the processing part 81 and the food 70 close to each other to a distance of, for example, within 10 cm, and maintain that state for a certain period of time, for example, 1 second or more, typically 10 seconds or more, and process the food 70 with the fluctuating electromagnetic field generated by supplying AC current to the coil 30. In this way, the hardness and chewiness of the food 70 can be increased, and the texture can be improved.

[0030] As described above, with this second embodiment of the food texture improvement system, by supplying a predetermined alternating current from the AC current supply device 40 to the coil 30 built into the processing section 81 of the stick 80, and by the user gripping the gripping section 82 of the stick 80 with their hand to bring the side of the processing section 81 close to the food 70, the hardness and chewiness of the food 70 can be increased, and the texture of food 70 that has deteriorated due to changes over time, such as a decrease in hardness and chewiness, can be restored. Therefore, food 70 that has deteriorated in texture does not need to be discarded. Furthermore, since this food texture improvement system can be easily constructed using a stick 80 that incorporates a coil 30 wound around a tube 20 and an AC current supply device 40, it can be easily constructed.

[0031] Examples will be described.

[0032] The creep test in Example 1 below was conducted at the Miyazaki Prefectural Food Development Center using a creep meter (model RE2-33005C) manufactured by Yamaden Co., Ltd. The creep tests in Examples 2 to 6 were conducted at the Yamaguchi Prefectural Industrial Technology Center, a local independent administrative agency, using a creep meter (model RE2-33005B) manufactured by Yamaden Co., Ltd. Furthermore, the creep tests (measurement of breaking strength by compression) in Examples 1 to 4 were conducted as follows: First, a wedge-shaped plunger for compression was attached to the load cell of the creep meter. Next, the sample was set on the sample stage. Then, the sample stage was moved upward to bring the sample into contact with the tip of the plunger, and the sample was pressed until it broke. The creep tests (measurement of breaking strength by tensile force) in Examples 5 and 6 were conducted as follows: First, both ends of the sample were fixed to a jig attached to the load cell of the creep meter and a jig attached to the sample stage. Next, the sample stage was moved downward and the sample was pulled, and the pulling continued until the sample broke.

[0033] Figure 8 shows a simplified food texture improvement system used in Examples 1 to 6. As shown in Figure 8, in this simplified food texture improvement system, a coil 30 is tightly wound around the outer circumference of the central part of a polyvinyl chloride tube 20 with an outer diameter of 32 mm, an inner diameter of 25 mm, and a length of 230 mm, over a length of approximately 5.5 cm, and an AC current supply device 40 is connected by a cable 41. Figure 9 shows a photograph of the coil 30 wound around the outer circumference of the polyvinyl chloride tube 20. However, in Figure 9, most of the coil 30 is taped, and only the irregularities of the coil 30 are visible. As the AC current supply device 40, a commercially available AC current supply device, model DK-II, manufactured by Maxim Co., Ltd., was used. The coil 30 has 15 turns, the number of turns per unit length is approximately 3 turns / cm, and the waveform of the AC current flowing through the coil 30 is shown in Figure 3A, with the frequency range of f1 to f2 being 4.5 kHz to 8 kHz. The frequency spectrum of this alternating current is shown in Figure 3C. The maximum current value in the frequency range of f1 to f2 is approximately 400 mA. The tube 20 around which the coil 30 is wound was placed on a table, the food to be subjected to the creep test was placed on a paper plate, and with this paper plate placed on the tube 20 around which the coil 30 is wound, an alternating current was supplied to the coil 30 by the alternating current supply device 40 to generate a fluctuating electromagnetic field. In this way, the food on the paper plate was treated with the fluctuating electromagnetic field. The treatment time was 30 seconds. When the electromagnetic field near the coil 30 was measured, the electric field strength was 578 V / m and the magnetic field strength was 3.36 μT.

[0034] (Example 1) In Example 1, a creep test was conducted on semi-dried udon noodles. The semi-dried udon noodles used in the creep test are shown in Figure 10. Commercially available "Yude Udon" noodles manufactured by Menshoku Co., Ltd. were used as the semi-dried udon noodles. These semi-dried udon noodles were cut to prepare semi-dried udon noodles of approximately the same dimensions. The dimensions of the semi-dried udon noodles were approximately 62.4 mm in length, 4.1 mm in width, and 2.2 mm in thickness.

[0035] Figure 11 shows the results of a creep test on semi-dried udon noodles with and without treatment using a fluctuating electromagnetic field (hereinafter referred to as "DS treatment"). The creep test was conducted in a room at a temperature of 25°C and a humidity of 55%. The creep test was performed 10 times for both the with and without DS treatment, using 10 strands of semi-dried udon noodles each, and Figure 11 shows the average data from these 10 tests. Here, Figure 11A shows the load-time curve, with the vertical axis representing load (N) and the horizontal axis representing time (seconds). Figure 11B shows the strain-time curve, with the vertical axis representing strain and the horizontal axis representing time (seconds). As can be seen from Figures 11A and B, the load and strain are greater for the semi-dried udon noodles with DS treatment than for the semi-dried udon noodles without DS treatment. Since the load represents the hardness of the sample and the strain represents the brittleness of the sample, it can be seen that the hardness of the semi-dried udon noodles with DS treatment is increased and the brittleness is decreased compared to the semi-dried udon noodles without DS treatment.

[0036] (Example 2) In Example 2, a creep test was conducted on pickled ginger. The pickled ginger subjected to the creep test is shown in Figure 12. The commercially available pickled ginger used was "Beni Shoga" manufactured by Seven & i Holdings. The dimensions of the pickled ginger subjected to the creep test were approximately 45.5 mm in length, 1.6 mm in width, and 1.6 mm in thickness.

[0037] Figure 13 shows the results of creep tests on pickled ginger with and without DS treatment. The creep tests were conducted indoors at a temperature of 25°C and a humidity of 45%. Five creep tests were performed on five ginger plants each for both DS-treated and untreated ginger, and Figure 13 shows the average data from these five tests. As can be seen from Figures 13A and B, the DS-treated ginger showed higher load and strain rates compared to the untreated ginger. Therefore, it can be concluded that the DS-treated ginger is harder and less brittle than the untreated ginger.

[0038] (Example 3) In Example 3, a creep test was conducted on burdock root. The burdock root used in the creep test is shown in Figure 14. The burdock root used was taken from a commercially available product, "Kinpira Gobo" manufactured by Fujikko Co., Ltd., which is shown in the background of Figure 14 (shown in the foreground of Figure 14). The dimensions of the burdock root used in the creep test were approximately 38.8 mm in length, 1.2 mm in width, and 0.7 mm in thickness.

[0039] Figure 15 shows the results of creep tests on burdock with and without DS treatment. The creep tests were conducted indoors at a temperature of 20°C and a humidity of 35%. Five creep tests were performed on five burdock roots each for both DS-treated and untreated burdock, and Figure 15 shows the average data from these five tests. As can be seen from Figures 15A and B, the DS-treated burdock showed higher load and strain rates compared to the untreated burdock. Therefore, it can be concluded that the DS-treated burdock is harder and less brittle than the untreated burdock.

[0040] (Example 4) In Example 4, a creep test was conducted on shrimp crackers. The shrimp crackers subjected to the creep test are shown in Figure 16. The commercially available "Kappa Ebisen Calcium-enhanced Crispy Texture" manufactured by Calbee Co., Ltd. was used as the shrimp cracker. The dimensions of the shrimp crackers subjected to the creep test were approximately 45.4 mm in length, 8.0 mm in width, and 7.6 mm in thickness.

[0041] Figure 17 shows the results of creep tests on shrimp crackers with and without DS treatment. The creep tests were conducted indoors at a temperature of 25°C and a humidity of 40%. The creep tests were performed once on one shrimp cracker for both the DS-treated and untreated varieties. As can be seen from Figures 17A and B, the DS-treated shrimp crackers showed higher load and strain rates compared to the untreated shrimp crackers. Therefore, it can be seen that the DS-treated shrimp crackers are harder and less brittle than the untreated shrimp crackers.

[0042] (Example 5) In Example 5, a creep test was performed on scallop adductor muscles. The scallop adductor muscles subjected to the creep test are shown in Figure 18. As the scallop adductor muscles, commercially available "Grilled Scallop Adductor Muscles" (scallop adductor muscles) manufactured by Yamaei Foods Industry Co., Ltd. were used. Since there is variation in the shape and size of the scallop adductor muscles, those that were nearly the same shape and size when straightened were selected. The dimensions of the scallop adductor muscles subjected to the creep test were approximately 69.4 mm in length, approximately 7.6 mm in width, and approximately 0.2 mm in thickness.

[0043] Figure 19 shows the results of creep tests on clam ligaments with and without DS treatment. The creep tests were conducted indoors at a temperature of 25°C and a humidity of 45%. The creep tests were performed three times each for both DS-treated and untreated clam ligaments, using three shrimp crackers each. As can be seen from Figure 19, the load (tensile force) is greater for DS-treated clam ligaments than for untreated clam ligaments. Therefore, it can be seen that the tensile strength of DS-treated clam ligaments is increased compared to untreated clam ligaments.

[0044] (Example 6) In Example 6, a creep test was conducted on dried squid noodles. The dried squid noodles used in the creep test are shown in Figure 20. The commercially available "dried squid noodles" manufactured by Crete K.S. Company Natures were used. The dimensions of the dried squid noodles used in the creep test were approximately 78.9 mm in length, 1.7 mm in width, and 0.4 mm in thickness.

[0045] Figure 21 shows the results of creep tests on dried squid noodles with and without DS treatment. The creep tests were conducted indoors at a temperature of 25°C and a humidity of 45%. Three creep tests were performed three times for each type of dried squid noodle, with and without DS treatment. As can be seen from Figure 21, the dried squid noodles with DS treatment were subjected to a greater load (tensile force) than the dried squid noodles without DS treatment. Therefore, it can be concluded that the tensile strength of the dried squid noodles with DS treatment is increased compared to the dried squid noodles without DS treatment.

[0046] Next, Examples 7 to 11 will be described. Figure 22 shows the AC current supply device 40 of the simplified food texture improvement system used in Examples 7 to 11. A coil 30 wound around the outer surface of a polyvinyl chloride pipe 20 was connected to this AC current supply device 40 by a cable 41. The pipe 20 and the coil 30 wound around its outer surface are equivalent to those shown in Figure 9. As the AC current supply device 40, a commercially available Dollman Shock model MS-ST manufactured by Maxim Co., Ltd. was used. The waveform of the AC current flowing through the coil 30 is shown in Figure 3A, and the frequency range of f1 to f2 is 4.5 kHz to 8 kHz. The frequency spectrum of this AC current is as shown in Figure 3C. The maximum current value in the frequency range of f1 to f2 is 1.58 A. The food to be subjected to the creep test was placed on a paper plate, and with this paper plate placed on the pipe 20 around which the coil 30 was wound, an AC current was supplied to the coil 30 by the AC current supply device 40 to generate a fluctuating electromagnetic field. Food on a paper plate was then treated with a fluctuating electromagnetic field. The treatment time was 30 seconds. When the electromagnetic field near coil 30 was measured, the electric field strength was 1455 V / m and the magnetic field strength was 8.46 μT.

[0047] The creep tests in Examples 7-11 were conducted at the Yamaguchi Prefectural Industrial Technology Center, a local independent administrative agency, using a creep meter (model RE2-33005B) manufactured by Yamaden Co., Ltd. The creep tests (measurement of fracture strength by compression) in Examples 7-9 and 11 were conducted in the same manner as in Examples 1-4. In the creep test of Example 10, a blade plunger was attached to the load cell of the creep meter, the sample was placed on the sample stage, the sample stage was moved upward to bring the sample into contact with the tip of the blade plunger, and the sample was pressed until it was cut.

[0048] (Example 7) In Example 7, a creep test was conducted on peanuts. The peanuts used in the creep test are shown in Figure 23. The peanuts used were those included in "Ramen Snack," a product sold by AEON Co., Ltd. For the creep test, peanuts that had been cut in half were used.

[0049] Figure 24 shows the results of creep tests on peanuts with and without DS treatment. The creep tests were conducted indoors at a temperature of 25°C and a humidity of 40%. The creep tests were performed five times for each type of peanut (with and without DS treatment) using five peanuts each, and Figure 24 shows the average data from these five tests. Figure 25 shows enlarged views of the load-time curve (A) and strain-time curve (B) in Figure 24, up to their respective peaks. As can be seen from Figures 24 and 25, the peanuts with DS treatment showed higher load and strain rates compared to the peanuts without DS treatment. It can also be seen that the peanuts with DS treatment were harder and less brittle compared to the peanuts without DS treatment.

[0050] (Example 8) In Example 8, a creep test was conducted on sweet potato sticks. The sweet potato sticks subjected to the creep test are shown in Figure 26. The sweet potato sticks used were "thinly sliced ​​sweet potato sticks" commercially available from AEON Co., Ltd.

[0051] Figure 27 shows the results of a creep test on sweet potato sticks with and without DS treatment. The creep test was conducted indoors at a temperature of 25°C and a humidity of 40%. The creep test was performed five times for both the with and without DS treatment, using five sweet potato sticks each, and Figure 27 shows the average data from these five tests. Figure 28 shows a magnified view of the load-time curve A and the strain-time curve B in Figure 27, up to their respective peaks. As can be seen from Figures 27 and 28, the sweet potato sticks with DS treatment have higher load and strain rates than those without DS treatment. It can be seen that the sweet potato sticks with DS treatment are harder and less brittle than those without DS treatment.

[0052] (Example 9) In Example 9, a creep test was conducted on salted kelp. The salted kelp used in the creep test is shown in Figure 29. The salted kelp used was "Salted Kelp Made with Hokkaido Kelp," which is commercially available from AEON Co., Ltd.

[0053] Figure 30 shows the results of creep tests on salted kelp with and without DS treatment. The creep tests were conducted indoors at a temperature of 25°C and a humidity of 40%. The creep tests were performed five times for each type of salted kelp, with and without DS treatment, using five pieces of kelp each. Figure 30 shows the average data from these five tests. Figure 31 shows enlarged views of the load-time curve (A) and strain-time curve (B) in Figure 30, up to their respective peaks. As can be seen from Figures 30 and 31, the salted kelp with DS treatment has higher load and strain than the salted kelp without DS treatment. It can be seen that the salted kelp with DS treatment is harder and less brittle than the salted kelp without DS treatment.

[0054] (Example 10) In Example 10, a creep test was performed on raisins. The raisins subjected to the creep test are shown in Figure 32. The raisins used were "RASINS," commercially available from AEON Co., Ltd.

[0055] Figure 33 shows the results of creep tests on raisins with and without DS treatment. The creep tests were conducted indoors at a temperature of 25°C and a humidity of 40%. The creep tests were performed five times for each type of raisin, with and without DS treatment, using five raisins each. Figure 33 shows the average data from these five tests. Figure 34 shows enlarged views of the load-time curve (A) and strain-time curve (B) in Figure 33, up to their respective peaks. As can be seen from Figures 33 and 34, the raisins with DS treatment have higher loads and strains than the raisins without DS treatment. It can be seen that the raisins with DS treatment are harder and less brittle than the raisins without DS treatment.

[0056] (Example 11) In Example 11, a creep test was performed on shredded daikon radish. The shredded daikon radish used in the creep test is shown in Figure 35. The shredded daikon radish used was that contained in "Daikon Mix Salad," which is commercially available from AEON Co., Ltd.

[0057] Figure 36 shows the results of creep tests on shredded radishes with and without DS treatment. The creep tests were conducted indoors at a temperature of 25°C and a humidity of 40%. The creep tests were performed five times for each type of shredded radish, with and without DS treatment, using five radishes each. Figure 36 shows the average data from these five tests. Figure 37 shows enlarged views of the load-time curve (A) and strain-time curve (B) in Figure 36, up to their respective peaks. As can be seen from Figures 36 and 37, the load on shredded radishes with DS treatment was greater than that of shredded radishes without DS treatment, and the strain was similar. The hardness of shredded radishes with DS treatment increased compared to shredded radishes without DS treatment, while their brittleness was similar.

[0058] Although embodiments and examples of this invention have been described in detail above, this invention is not limited to the embodiments and examples described above, and various modifications based on the technical idea of ​​this invention are possible.

[0059] For example, the numerical values, configurations, shapes, materials, and methods mentioned in the above embodiments and examples are merely examples, and different numerical values, configurations, shapes, materials, and methods may be used as needed. [Explanation of Symbols]

[0060] 10...Housing, 11...Magnetic shielding plate, 12...Processing unit, 20...Tube, 30...Coil, 40...AC current supply device, 41...Cable, 42...Power cable, 43...Power cable, 50...Rocker switch, 60...Power connector, 70...Food, 80...Stick, 81...Processing unit, 82...Grip part

Claims

1. At least one coil, An AC current supply device for supplying AC current to the above coil, which continuously increases and decreases in frequency in at least a part of the frequency range of 100 Hz to 10 kHz, It has, A food texture enhancement system that improves the texture of food by bringing the coil and food closer together while passing the above-mentioned alternating current through the coil.

2. The food texture improvement system according to claim 1, wherein at least a portion of the above frequency range is included in the frequency range of 4.5 kHz to 8 kHz.

3. The food texture improvement system according to claim 1, wherein at least a portion of the above frequency range is 4.5 kHz to 8 kHz.

4. The food texture improvement system according to claim 1, wherein the coil and the food are brought closer together to a distance of 20 cm or less from each other.

5. The food texture improvement system according to claim 1, wherein the coil and the food are held in close proximity to each other for one second or more.

6. The food texture improvement system according to claim 1, wherein the above-mentioned coil and the container containing the above-mentioned food are brought closer together.

7. The food texture improvement system according to claim 1, wherein the food is passed through or inserted into a tube in which the above-mentioned coil is wound around at least one location on the outer surface.

8. A method for improving the texture of food, which involves bringing the coil and the food closer together while passing an alternating current through at least one coil that continuously increases and decreases in frequency in at least a part of the frequency range of 100 Hz to 10 kHz.

9. The method for improving the texture of food according to claim 8, wherein at least a portion of the above frequency range is included in the frequency range of 4.5 kHz to 8 kHz.

10. The method for improving the texture of food according to claim 8, wherein at least a portion of the above frequency range is 4.5 kHz to 8 kHz.

Images