Processing apparatus and method for manufacturing food

Abstract

Provided is a processing device capable of obtaining processed foods that can be processed efficiently in a short time and have excellent quality. 【Solution means】According to the present invention, a processing device is provided that includes a processing unit and a pair of electrodes. The processing unit is cylindrical, and a storage space capable of storing a workpiece is formed as an internal space thereof, and further includes a heating unit. A heating space that forms part of the storage space is formed in the heating unit. The pair of electrodes is configured to sandwich and conductively heat the workpiece in the heating space, and is configured to be movable from the heating space while sandwiching the workpiece.

Description

Technical Field

[0001] The present invention relates to a processing apparatus and a method for manufacturing food.

Background Art

[0002] Conventionally, techniques for heat-treating food materials have been known.

[0003] Patent Document 1 discloses an apparatus for manufacturing processed meat products using electric heating. The manufacturing apparatus includes an electric heating unit for heating a meat raw material and a picker for holding the meat raw material. In the manufacturing apparatus, the picker holds the meat raw material and attaches it to the electric heating unit, and the electric heating unit electrically heats the meat raw material. Then, the picker is configured to take out the meat raw material from the electric heating unit and convey it to the next step.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in such a manufacturing apparatus, it is necessary to hold, arrange, and take out the meat raw material for each step. In a processing apparatus for food materials and a manufacturing method using the same, an apparatus that can be processed more efficiently in a shorter time is required in order to reduce the loss of color, taste, and flavor of the food.

[0006] The present invention has been made in view of such circumstances, and provides a processing apparatus and a method for manufacturing food that can be processed efficiently in a short time and can obtain processed food with excellent quality.

Means for Solving the Problems

[0007] According to the present invention, the following inventions are provided. [1] A processing apparatus comprising a processing unit and a pair of electrodes, wherein the processing unit is cylindrical, a housing space capable of housing a workpiece is formed as an internal space thereof, and a heating unit is provided, and a heating space constituting a part of the housing space is formed in the heating unit. The pair of electrodes are configured to sandwich and conductively heat the workpiece in the heating space, and are configured to be movable from the heating space while sandwiching the workpiece. [2] The processing apparatus according to [1], wherein the processing unit includes a cooling unit, a cooling space constituting a part of the housing space is formed in the cooling unit, and the pair of electrodes are configured to be movable from the heating space to the cooling space while sandwiching the workpiece. [3] The processing apparatus according to [2], wherein the heating unit has a double cylinder structure, the inner cylinder is made of heat-resistant plastic, the outer cylinder is made of metal, the cooling unit is made of metal, and a refrigerant is configured to be circulable inside the side wall. [4] The processing apparatus according to any one of [1] to [3], wherein each of the pair of electrodes includes a seal member, and the housing space surrounded by the processing unit and the pair of electrodes is sealed. [5] The processing apparatus according to any one of [1] to [4], further comprising a control unit, wherein the control unit controls the voltage so that an alternating current having the minimum impedance of the workpiece flows between the pair of electrodes. [6] The processing apparatus according to any one of [1] to [5], further comprising a control unit and a temperature sensor, wherein the temperature sensor is configured to measure the temperature of the workpiece in the housing space and obtain temperature data, and the control unit controls the conductive heating and the movement based on the temperature data. The processing apparatus according to [7][6], wherein the control unit is configured to start the energization heating when the pair of electrodes sandwich the workpiece in the heating space, and to stop the energization heating and move the pair of electrodes to the cooling space when the temperature data reaches a predetermined heating temperature. The control unit is configured to move the pair of electrodes out of the processing unit when the temperature data reaches a predetermined cooling temperature in the cooling space. A method for manufacturing food using the processing apparatus according to any one of [8][1] to [7], comprising a sandwiching step and a heating step. In the sandwiching step, a protein-containing material is introduced into the heating space, and the protein-containing material is sandwiched by the pair of electrodes. In the heating step, after the protein-containing material sandwiched in the sandwiching step is energization-heated to a predetermined heating temperature, the protein-containing material is moved from the heating space while being sandwiched. The method for manufacturing food according to [9][8], wherein the predetermined heating temperature is a temperature of 80 to 140°C. The method for manufacturing food according to

[10] [8] or [9], wherein the sandwiching step includes a vacuum treatment step, and in the vacuum treatment step, a vacuum treatment is performed on the protein-containing material when the protein-containing material is sandwiched by the pair of electrodes. The method for manufacturing food according to any one of

[11] [8] to

[10] , further comprising a cooling step. In the heating step, the protein-containing material is moved from the heating space to a cooling space that is a part of the storage space. In the cooling step, the protein-containing material in the cooling space is cooled to a predetermined cooling temperature. The method for manufacturing food according to

[12]

[11] , wherein the predetermined cooling temperature is a temperature of 100°C or lower. The method for manufacturing food according to any one of

[13] [8] to

[12] , further comprising a mixing step before the heating step. In the mixing step, water containing an electrolyte at a predetermined concentration is added to the dried protein-containing material and mixed under vacuum conditions to produce the protein-containing material. The method for producing a food according to

[14]

[13] , wherein in the mixing step, an enzyme is further added to the dried protein-containing material. The method for producing a food according to

[15]

[14] , further comprising a preliminary forming step after the mixing step and before the heating step, wherein in the preliminary forming step, after subjecting the protein-containing material to vacuum treatment at a predetermined heat-retaining temperature, the protein-containing material is compressed for a predetermined time to produce the formed protein-containing material. The method for producing a food according to

[16]

[15] , wherein the predetermined heat-retaining temperature is a temperature of 35°C or higher and 55°C or lower. The method for producing a food according to any one of

[17] [8] to

[16] , wherein the protein-containing material is an alternative meat material. [Advantages of the Invention]

[0008] According to the processing apparatus of the present invention, a workpiece is sandwiched between electrodes and heated by energization, and the workpiece is moved while being sandwiched between the electrodes, so that the workpiece can be efficiently processed in a short time, and a processed food of excellent quality can be obtained. [Brief Description of the Drawings]

[0009]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Embodiments for Carrying Out the Invention

[0010] Hereinafter, embodiments of the present invention will be described. Various characteristic matters shown in the following embodiments can be combined with each other. Also, an invention can be established independently for each characteristic. Furthermore, among the following embodiments, elements not defined in the claims are arbitrary elements and thus can be omitted. At the end of the numerical values disclosed in the following description, any number (for example, one or two) of "0"s may be added. For example, one or two "0"s may be added after "1.4" to obtain "1.40" or "1.400".

[0011] The processing apparatus 1 according to an embodiment of the present invention is an apparatus for subjecting a workpiece, which is a food material, to electrothermal processing and converting it into a processed food of excellent quality. In this specification, excellent quality means that the color and flavor of the processed food are not impaired, the processed food has no damage, and / or the texture of the processed food is close to that of meat. First, the workpiece to be processed will be described.

[0012] 1. Workpiece The workpiece handled in the processing apparatus 1 and the food manufacturing method according to an embodiment of the present invention is any food material containing protein (hereinafter referred to as the protein-containing material P). Specifically, the protein-containing material P refers to a material in which the protein content in the protein-containing material P is 1% by mass or more, preferably 10% by mass or more, more preferably 30% by mass or more, and still more preferably 50% by mass or more. The protein content in the protein-containing material P is, for example, 1 to 100% by mass, and specifically, for example, 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100% by mass, and may be within the range between any two of the numerical values exemplified here or any value above.

[0013] As will be described in detail later, in the method for producing a food according to an embodiment of the present invention, an aqueous solution containing electrolytes such as salts is added to and mixed with a dry protein-containing material having an arbitrary shape to produce a protein-containing material P. In this specification, the protein-containing material P before adding and mixing the aqueous solution containing electrolytes is described as a dry protein-containing material. Next, the protein-containing material P is heated by passing an electric current. As a result, the dry protein-containing material can be reshaped and quality-converted into a material having a moist and soft texture. Therefore, as the dry protein-containing material, the effects of the present invention can be more effectively exhibited by using a material with poor processing characteristics such as water solubility and binding properties.

[0014] The water content of the dry protein-containing material is 50% by mass or less, preferably 30% by mass or less, more preferably 20% by mass or less. The water content of the dry protein-containing material may be substantially 0. The water content of the dry protein-containing material is, for example, 0 to 50% by mass, specifically, for example, 0, 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50% by mass, and may be within the range between any two of the values exemplified here or any value below.

[0015] As an example of the dry protein-containing material, an alternative meat material can be mentioned. In recent years, with the increase in the world population and the increase in protein demand due to meat consumption, the development of materials made from plant-derived proteins as alternative foods to meat has been actively carried out.

[0016] Such alternative meat materials often use defatted soybeans as raw materials. Generally, defatted soybeans have lost their processing characteristics such as water solubility and binding properties due to heat treatment or treatment using organic solvents during the defatting process. Therefore, materials whose processing characteristics have been lost by the extrusion processing method are converted into expanded and dried materials, enabling processing such as rehydration softening and flavoring, and are on the market.

[0017] However, alternative meat materials still have problems such as inferior texture compared to meat, difficulty in manufacturing in various sizes (especially large shapes), and time-consuming and laborious cooking processes. By manufacturing food using the processing device 1, such alternative meat materials can be quality-converted into foods with an integrated moist texture.

[0018] The dry protein-containing material may be, in addition to alternative meat materials, dried foods such as jerky and surume. These can also be quality-converted into foods with an integrated moist texture by the food manufacturing method using the processing device 1.

[0019] 2. Processing device 1 Here, the processing device 1 will be described with reference to FIGS. 1 to 4. The processing device 1 includes a processing unit 10, an electrode unit 20, a sensor unit 30, and a control means 40. In the following description, as shown in FIG. 2, the vertical and horizontal directions are defined. Specifically, the vertical direction refers to the movable direction (arrow X) of the upper electrode 21 and the lower electrode 22.

[0020] 2.1 Processing unit 10 The processing unit 10 is for accommodating the material to be processed and performing various processing operations. As shown in FIG. 1, the processing unit 10 is configured in a cylindrical shape. In the processing unit 10, an accommodation space 11 capable of accommodating the material to be processed is formed as the internal space of the cylinder (FIG. 2). In the illustrated example, the processing unit 10 is cylindrical. The processing unit 10 includes a heating unit 12 and a cooling unit 13, and these are coaxially connected in the vertical direction.

[0021] 2.1.1 Heating unit 12 The heating unit 12 provides a space for heating the material to be processed using the upper electrode 21 and the lower electrode 22 described later. As shown in FIG. 2, in the heating unit 12, a heating space 11a that constitutes a part of the accommodation space 11 is formed. That is, the heating unit 12 is also configured in a cylindrical shape.

[0022] The heating unit 12 is preferably made of a material with a low coefficient of thermal expansion, pressure resistance at high temperatures, low thermal conductivity, and excellent electrical insulation. By manufacturing the heating unit 12 from such a material, it can withstand the saturated water vapor pressure generated by energizing and heating the workpiece, and can prevent leakage that may occur during the energizing and heating of the workpiece. The heating unit 12 is made of a heat-resistant plastic such as super engineering plastic, for example. Specifically, the heating unit 12 is made of PEEK (PolyEtherEtherKetone), for example.

[0023] The heating unit 12 preferably has a double cylinder structure. In this case, the inner cylinder 12a is manufactured from the heat-resistant plastic material as described above. The outer cylinder 12b is manufactured from a material with excellent strength such as metal. Usually, the pressure generated in the heating space 11a by energizing and heating acts isotropically, but depending on the shape of the workpiece, stress may concentrate in some parts. Therefore, by adopting a configuration in which the heat-resistant plastic is covered with metal, the strength of the heating unit 12 can be increased, and it becomes possible to safely process workpieces with more diverse shapes.

[0024] Further, a vacuum hole 12c is formed in the heating unit 12, and the heating unit 12 may be provided with a vacuum drive unit (not shown). In the example of FIG. 2, the vacuum hole 12c is formed on the side surface of the heating unit 12. The vacuum hole 12c is formed through the inner cylinder 12a and the outer cylinder 12b. The heating unit 12 is configured such that the inside of the heating space 11a can be vacuum-treated from the outside of the heating unit 12 through the vacuum hole 12c by the vacuum drive unit.

[0025] The vacuum hole 12c can be provided at any location as long as the workpiece before energizing and heating can be vacuum-treated. The vacuum drive unit can use any component as long as it can perform the vacuum treatment as described above. The vacuum drive unit is, for example, a vacuum pump. The vacuum drive unit is controlled by a vacuum treatment control unit 41d.

[0026] 2.1.2 Cooling Unit 13 The cooling unit 13 has a function of cooling the workpiece. As shown in Fig. 2, the cooling unit 13 is vertically connected to the heating unit 12, and a cooling space 11b that forms part of the accommodation space 11 is formed in the cooling unit 13. That is, the cooling unit 13 is also configured in a cylindrical shape.

[0027] The cooling unit 13 is preferably made of a material with high thermal conductivity. By manufacturing the cooling unit 13 with such a material, the workpiece can be cooled efficiently. The cooling unit 13 is, for example, made of metal. Specifically, the cooling unit 13 is made of, for example, SUS304.

[0028] Also, the inside of the side wall of the cooling unit 13 is configured such that the refrigerant can circulate. Specifically, the cooling unit 13 has a jacket structure. That is, the refrigerant can circulate in the jacket portion 13a. With such a configuration in which the refrigerant circulates, it becomes possible to more efficiently cool the workpiece in the cooling space 11b.

[0029] Any medium can be used as the refrigerant. For example, the refrigerant can be cold water. The refrigerant can be circulated using an arbitrary cooling drive unit (not shown) via a refrigerant inlet 13a1 and a refrigerant outlet 13a2 formed in the jacket portion 13a. In the examples of Figs. 1 and 2, the refrigerant inlet 13a1 is provided on the lower side surface of the jacket portion 13a, and the refrigerant outlet 13a2 is provided on the upper side surface of the jacket portion 13a on the side opposite to the refrigerant inlet 13a1. However, the refrigerant inlet 13a1 and the refrigerant outlet 13a2 can be provided at arbitrary locations. In Figs. 1 and 2, the arrow Y indicates the flow path of the refrigerant.

[0030] 2.2 Electrode Unit 20 The electrode unit 20 includes an upper electrode 21 and a lower electrode 22 as a pair of electrodes, a power supply unit (not shown), and an electrode drive unit (not shown). The upper electrode 21 and the lower electrode 22 are configured to sandwich and conductively heat the workpiece in the heating space 11a.

[0031] A material with high conductivity can be heated quickly and uniformly by using electric current heating. Although details will be described later, in this embodiment, when the work material is heated by the processing apparatus 1, an aqueous solution containing an electrolyte is mixed with the work material, so that the conductivity is high. Therefore, by passing an electric current through the work material using the upper electrode 21 and the lower electrode 22, the temperature can be raised uniformly in a short time.

[0032] The power supply unit is equipped with an electronic circuit that can supply alternating current to the electrodes and measure the impedance of the work material sandwiched between the electrodes. The power supply unit can have any configuration as long as it has such a function. By using alternating current, it is possible to prevent the components of the work material from separating during electric current heating. The power supply unit is configured to be able to supply alternating current with a maximum frequency of 10 kHz in accordance with an instruction from the voltage control unit 41b.

[0033] Also, the upper electrode 21 and the lower electrode 22 are configured to be movable from the heating space 11a while sandwiching the work material. Specifically, the upper electrode 21 and the lower electrode 22 are configured to be movable from the heating space 11a to the outside of the processing unit 10 or to the cooling space 11b. In this embodiment, the upper electrode 21 and the lower electrode 22 are each configured to move in the direction of arrow X. Specifically, the electrodes are arranged so as to be aligned in the vertical direction, and are configured to be movable in the vertical direction from above the processing unit 10 through the accommodation space 11 to below the processing unit 10 by the electrode driving unit.

[0034] The electrode driving unit can have any configuration as long as it can provide the power for the upper electrode 21 and the lower electrode 22 to move as described above. The electrode driving unit may be, for example, an air cylinder. The electrode driving unit moves the upper electrode 21 and the lower electrode 22 respectively in accordance with an instruction from the movement control unit 41c.

[0035] With the above configuration, it is possible to insert the material to be processed between the upper electrode 21 and the lower electrode 22 with a gap therebetween, or to narrow the gap to sandwich the material to be processed. Further, with the above configuration, it is possible to move the material to be processed to the cooling unit 13 while sandwiching it, and further move the material to be processed from the cooling unit 13 to the outside of the processing unit 10 while sandwiching it.

[0036] Preferably, the upper electrode 21 and the lower electrode 22 are each configured to function as the upper surface and the bottom surface of the accommodation space 11 surrounded by the upper electrode 21, the lower electrode 22, and the processing unit 10. That is, preferably, the outer peripheries of the upper electrode 21 and the lower electrode 22 are each configured such that there is almost no gap with the inner wall of the processing unit 10 when disposed in the accommodation space 11.

[0037] Specifically, the clamping surfaces 21a, 22a of the upper electrode 21 and the lower electrode 22 with the material to be processed are each preferably in a shape corresponding to the shape of a cross-section perpendicular to the moving direction (arrow X) of the upper electrode 21 and the lower electrode 22 in the accommodation space 11. In the illustrated example, since the cross-section perpendicular to the arrow X in the accommodation space 11 is circular, each electrode is also formed in a circular shape so as to cover the cross-section of the accommodation space 11. With such a configuration, the lower electrode 22 can serve as the bottom surface to insert and hold the material to be processed in the heating space 11a, and then the material to be processed can be reliably clamped by adjusting the positions of the upper electrode 21 and the lower electrode 22.

[0038] The upper electrode 21 and the lower electrode 22 each include seal members 21b, 22b on their outer peripheries. The seal members 21b, 22b seal the accommodation space 11 surrounded by the inner wall of the processing unit 10, the upper electrode 21, and the lower electrode 22. With such a configuration, the material to be processed can be appropriately vacuum-treated through the vacuum hole 12c. Further, during energization heating, heating can be performed without the contained moisture escaping from the material to be processed.

[0039] The clamping surfaces 21a and 22a between the upper electrode 21 and the material to be processed of the lower electrode 22 are preferably each subjected to fine embossing. With such a configuration, the material to be processed can be more reliably clamped.

[0040] Since the material to be processed is food, the electrodes need to be manufactured from materials approved by the Food Sanitation Law. Therefore, specifically, the material of the electrodes is preferably titanium, for example.

[0041] 2.3 Sensor unit 30 The sensor unit 30 includes a temperature sensor 31 and a pressure sensor (not shown). The temperature sensor 31 is configured to measure the temperature of the material to be processed in the accommodation space 11 and acquire temperature data. Any existing temperature sensor can be used for the temperature sensor 31. For example, the temperature sensor 31 may be a non-grounded sheath thermocouple.

[0042] The temperature sensor 31 can be provided at any location as long as it can measure the temperature of the material to be processed during heating / cooling. In the illustrated example, the temperature sensors 31 are provided on the inner walls of the heating unit 12 and the cooling unit 13, respectively (hereinafter, the temperature sensor 31 provided on the heating unit 12 is referred to as the heating temperature sensor 31a, and the temperature sensor 31 provided on the cooling unit 13 is referred to as the cooling temperature sensor 31b). That is, the heating temperature sensor 31a can measure the surface temperature of the material to be processed when it is disposed in the heating space 11a, and the cooling temperature sensor 31b can measure the surface temperature of the material to be processed when it is disposed in the cooling space 11b.

[0043] According to the principle of electric heating, the temperature of the material to be processed can be raised almost uniformly. Further, since the heating unit 12 is made of a material with low thermal conductivity, heat dissipation from the surface of the material to be processed is small, and the temperature difference from the central part is extremely small. Therefore, with a configuration capable of acquiring temperature data of the surface temperature of the material to be processed, the temperature of the material to be processed can be measured with sufficient accuracy.

[0044] The pressure sensor is configured to be able to acquire pressure data. Specifically, the pressure data is the air pressure within the processing unit 10 and the surface pressure between the upper electrode 21 and the lower electrode 22. Any sensor can be used as long as such pressure data can be acquired, and it can be provided at any location.

[0045] 2.4 Control means 40 2.4.1 Hardware configuration of the control means 40 As shown in FIG. 3, the control means 40 includes a control unit 41, a storage unit 42, and an input unit 43. The control means 40 may further include an output unit 44. A communication bus 45 connects the control unit 41, the storage unit 42, the input unit 43, and the output unit 44 to each other. Also, the communication bus 45 connects the control means 40 to the processing unit 10, the electrode unit 20, and the sensor unit 30.

[0046] (1) Control unit 41 The various functions executed by the control unit 41 may be realized by software (including so-called apps) or by hardware.

[0047] When realized by software, the various functions can be realized by the processor executing the program that constitutes the software. For example, the processor is a CPU (Central Processing Unit), a microprocessor, a DSP (Digital Signal Processor), etc.

[0048] On the other hand, when realized by hardware, it can be realized by various circuits such as an ASIC (Application Specific Integrated Circuit), an SOC (System On a Chip), an FPGA (Field Programmable Gate Array), or a DRP (Dynamically Reconfigurable Processor).

[0049] (2) Storage unit 42 A part of the memory unit 42 is composed of, for example, a RAM (Random Access Memory), a DRAM (Dynamic Random Access Memory), etc., and is used as a work area or the like when executing processes based on various programs by the control unit 41.

[0050] Also, a part of the memory unit 42 is, for example, a non-volatile memory such as a ROM (Read Only Memory) or an HDD (Hard Disk Drive), etc., and stores various data and programs used for the processing of the control unit 41. The memory unit 42 can hold a database including one or more tables or the like for recording various information and processing results, etc.

[0051] The memory unit 42 stores various parameters used when the processing device 1 operates. For example, it is possible to store various values such as the frequency of alternating current used for electric heating, temperature, pressure, etc.

[0052] The programs stored in the memory unit 42 are, for example, an OS (Operating System) for realizing the basic functions of the control means 40, drivers for controlling various hardware, programs for realizing various functions, etc., and include programs used for the processing of the control means 40.

[0053] (3) Input unit 43 The input unit 43 can include, for example, one or more of a keyboard, a keypad, a mouse, a microphone, a touch screen, buttons, etc. The input unit 43 receives the input of various information by the user using the processing device 1. The information is, for example, an instruction to start / end the processing in the processing device 1, a predetermined temperature, frequency, predetermined processing time, etc. for processing.

[0054] (4) Output unit 44 The output unit 44 can output information such as the current temperature, pressure of the workpiece, the frequency of alternating current used for electric heating, etc. The output unit 44 is, for example, an arbitrary display and / or speaker.

[0055] 2.4.2 Functional Configuration of Control Means 40 As shown in FIG. 4, the control unit 41 includes, as its functional configuration, an acquisition unit 41a, a voltage control unit 41b, a movement control unit 41c, a vacuum processing control unit 41d, and a refrigerant circulation control unit 41e.

[0056] (1) Acquisition Unit 41a The acquisition unit 41a can acquire temperature data from the temperature sensor 31, pressure data from the pressure sensor, various parameters received by the input unit 43, and the like.

[0057] (2) Voltage Control Unit 41b The voltage control unit 41b can control energization heating via the power supply unit. The contents controlled by the voltage control unit 41b include, for example, the start and end of energization heating based on temperature data and electrode position, determination of the frequency of the supplied alternating current, and adjustment of the voltage. Specifically, the voltage control unit 41b is configured to start energization heating when the upper electrode 21 and the lower electrode 22 sandwich the workpiece in the heating space 11a, and to stop energization heating when the temperature data reaches a predetermined heating temperature. Further, the voltage control unit 41b is configured to execute a frequency scan and determine the frequency at which the impedance of the workpiece amount is minimized in practical use. Also, the voltage control unit 41b is configured to control the voltage so that an alternating current of a predetermined frequency or an alternating current with the minimum impedance of the workpiece flows between the upper electrode 21 and the lower electrode 22.

[0058] (3) Movement Control Unit 41c The movement control unit 41c can control the movement of the electrodes via the electrode drive unit. The content controlled by the movement control unit 41c is, for example, the movement of the upper electrode 21 and the lower electrode 22 based on temperature data, pressure data, and the energization heating situation. Specifically, for example, when a workpiece is loaded into the processing unit 10, the movement control unit 41c starts the descent of the upper electrode 21 and is configured to stop the descent when the upper electrode 21 is positioned directly above the vacuum hole 12c. Also, the movement control unit 41c is configured to move the upper electrode 21 and the lower electrode 22 based on the pressure data to clamp the workpiece. Further, the movement control unit 41c is configured to move the pair of electrodes to the cooling space 11b while clamping the workpiece when the energization heating stops. The movement control unit 41c is configured to move the upper electrode 21 and the lower electrode 22 out of the processing unit 10 based on the temperature data within the cooling space 11b.

[0059] (4) Vacuum processing control unit 41d The vacuum processing control unit 41d can control the vacuum drive unit. Specifically, for example, when the upper electrode 21 stops directly above the vacuum hole 12c, the vacuum processing control unit 41d is configured to drive the vacuum drive unit to perform vacuum processing.

[0060] (5) Refrigerant circulation control unit 41e The refrigerant circulation control unit 41e can control the cooling drive unit. Specifically, for example, when processing in the processing unit 10 starts, the refrigerant circulation control unit 41e is configured to circulate the refrigerant through the jacket part 13a. Or, for example, the refrigerant circulation control unit 41e is configured to circulate the refrigerant when the workpiece moves to the cooling unit 13.

[0061] 3. Method for manufacturing food Next, each step in the method for manufacturing food using the processing apparatus 1 will be described with reference to FIGS. 5 and 6. This manufacturing method includes a processing step SB. This manufacturing method can further include a preparation step SA and a cutting and packaging step SC. In this manufacturing method, the steps are performed in the order of the preparation step SA, the processing step SB, and the cutting and packaging step SC. The preparation step SA and the cutting and packaging step SC are performed outside the processing apparatus 1, and the processing step SB is performed using the processing apparatus 1.

[0062] 3.1 Preparation step SA The preparation step SA is a step of preparing the protein-containing material P to be input into the processing apparatus 1. In the preparation step SA, the steps differ depending on whether an enzyme acts on the dried protein-containing material to be processed (branch SA1 in FIG. 4).

[0063] When using a dried protein-containing material composed of a protein on which an enzyme acts, a protein cross-linking reaction can be caused by adding an enzyme. However, depending on the type of protein, the effect of the enzyme may not be expected. Therefore, when the effect of the enzyme cannot be expected, the enzyme-free preparation step SA2 is performed, and when the effect of the enzyme can be expected, the enzyme-containing preparation step SA3 is performed. Also, the enzyme to be used is, for example, transglutaminase.

[0064] 3.1.1 Enzyme-free preparation step SA2 The enzyme-free preparation step SA2 includes a mixing step SA2a of adding water containing an electrolyte at a predetermined concentration to the dried protein-containing material and mixing it under vacuum conditions to produce the protein-containing material P.

[0065] In the mixing step SA2a, first, water containing an electrolyte at a predetermined concentration is added to the dry protein-containing material. The electrolyte may be, for example, salts. When the electrolyte is table salt, the predetermined concentration of the aqueous solution is preferably 20 to 50 mmol / L. Specifically, for example, the predetermined concentration is 20, 25, 30, 35, 40, 45, 50 mmol / L, and it may also be within the range between any two of the values exemplified here. By adding an aqueous solution of such a concentration to the dry protein-containing material, the saltiness can be adjusted. In the mixing step SA2a, other substances may be further added according to taste adjustment and the intended use of the food to be manufactured.

[0066] Also, in the mixing step SA2a, the amount of water added is adjusted so that the moisture content of the protein-containing material P becomes a predetermined amount. The predetermined moisture content is, for example, 40 to 75% by mass. Preferably, the predetermined moisture content is 50 to 60% by mass. Specifically, the predetermined moisture content is, for example, 40, 45, 50, 55, 60, 65, 70, 75% by mass, and it may also be within the range between any two of the values exemplified here. By producing the protein-containing material P with such a moisture content, a food with a texture equivalent to that of meat can be produced, and it is possible to prevent the dry protein-containing material from being unable to retain moisture due to excessive water addition.

[0067] In the mixing step SA2a, after adding the aqueous solution to the dry protein-containing material, it is mixed under vacuum conditions to produce the protein-containing material P. Since excessive decompression may cause the moisture in the container to evaporate or decrease, a mild decompression is sufficient. The gauge pressure at this time is, for example, -70 to -90 kPa at a room temperature of about 25°C. Specifically, the gauge pressure is, for example, -70, -72, -74, -76, -78, -80, -82, -84, -86, -88, -90 kPa, and it may also be within the range between any two of the values exemplified here.

[0068] Specifically, for example, in the mixing step SA2a, stirring and mixing are performed for about 5 minutes under mild vacuum conditions using a water-sealed pump and a vacuum mixer. By mixing under vacuum conditions, the independent air bubbles inside the dry protein-containing material burst and become continuous bubbles. As a result, the aqueous solution can penetrate quickly and uniformly into the dry protein-containing material.

[0069] When the mixing step SA2a is completed, the preparation step SA2 without enzyme also ends, and the process proceeds to the processing step SB.

[0070] 3.1.2 Preparation step SA3 with enzyme The preparation step SA3 with enzyme includes a mixing step SA2a and a preforming step SA3b. Hereinafter, the mixing step SA2a in the preparation step SA3 with enzyme is referred to as the mixing step SA3a with enzyme. The differences between the mixing step SA3a with enzyme and the mixing step SA2a will be described.

[0071] (1) Mixing step SA3a with enzyme In the mixing step SA3a with enzyme, mixing is performed after adding an enzyme to the dry protein-containing material. The enzyme is added in an amount such that the content of the enzyme relative to the mass of the dry protein-containing material is 0.01 to 5% by mass. Preferably, the enzyme is added in an amount such that its content is 0.01 to 2% by mass. Specifically, for example, the content of the enzyme is 0.01, 0.05, 0.1, 0.5, 1, 2, 3, 4, 5% by mass, and the addition amount may be within the range between any two of the values exemplified here or any value below.

[0072] Also, the temperature during stirring and mixing in the enzyme-containing mixing step SA3a is preferably 25°C or lower, for example, preferably 15 - 25°C. Specifically, the temperature during stirring and mixing is, for example, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25°C, and may be within the range between any two of the values exemplified herein or any value below. If the temperature is too low, the enzyme will not easily act on the dry protein-containing material. On the other hand, if the temperature is too high, the enzyme will react and lose its activity before being sufficiently mixed with the dry protein-containing material, and the effect of the enzyme cannot be obtained uniformly throughout the dry protein-containing material. Therefore, the temperature during stirring and mixing is preferably within the above range.

[0073] (2) Preforming step SA3b After the enzyme-containing mixing step SA3a, the preforming step SA3b is performed. In the preforming step SA3b, after subjecting the protein-containing material P to vacuum treatment at a predetermined heat preservation temperature, the protein-containing material P is compressed for a predetermined time to produce a preformed protein-containing material P.

[0074] The preforming step SA3b is performed using any mold capable of heat preserving and vacuum treating the protein-containing material P. For example, an upper and lower mold with degassing holes formed therein can be used as the mold. Also, the shape of the mold can be appropriately selected according to the shape to be formed. In the preforming step SA3b, first, the protein-containing material P is filled into the mold. Then, the inside of the mold is vacuum treated and degassed through the degassing holes provided in the upper mold, and further, the upper mold is lowered toward the lower mold to densify the protein-containing material P. At this time, the inside of the mold is maintained at a predetermined heat preservation temperature.

[0075] The predetermined heat preservation temperature is 35 - 55°C. The predetermined heat preservation temperature is preferably 40 - 50°C. Specifically, the predetermined heat preservation temperature is, for example, 35, 40, 45, 50, 55°C, and may be within the range between any two of the values exemplified herein. Although the enzyme has a high reaction rate and low thermal stability, by performing the treatment at the predetermined heat preservation temperature within the above range, a sufficient amount of activity can be obtained in a short time.

[0076] When the vacuum treatment is completed, the upper mold is then lowered at atmospheric pressure and compression is performed for a predetermined time. Here, further mechanical compression may be performed. The predetermined time is, for example, 1 to 5 minutes, preferably 2 minutes. Specifically, the predetermined time is, for example, 1, 2, 3, 4, 5 minutes, and may also be within the range between any two of the numerical values exemplified here. When the compression is completed, the formed protein-containing material P is taken out from the upper and lower molds, and the preliminary forming step SA3b is completed. When the preliminary forming step SA3b is completed, the process proceeds to the processing step SB.

[0077] In the preliminary forming step SA3b, a protein cross-linking reaction between proteins by an enzyme is caused in the protein-containing material P. Therefore, by performing the preliminary forming step SA3b, it is possible to more easily manufacture an integrated food.

[0078] 3.2 Processing Step SB The processing step SB is a step of processing the protein-containing material P manufactured in the preparation step SA using the processing apparatus 1. The processing step SB includes a sandwiching step SB1 and a heating step SB2. The processing step SB can further include a cooling step SB3, and the processing step SB is performed in the order of the sandwiching step SB1, the heating step SB2, and the cooling step SB3. In the processing step SB, before starting the sandwiching step SB1, the user can input various information to the input unit 43. At the start point of the processing step SB, the processing apparatus 1 is in a state where the upper electrode 21 is located above the processing unit 10 and the lower electrode 22 is located inside the heating unit 12 as shown in FIG. 6A. This state is taken as the initial state.

[0079] (1) Sandwiching Step SB1 In the sandwiching step SB1, the protein-containing material P is put into the heating space 11a, and the protein-containing material P is sandwiched between the upper electrode 21 and the lower electrode 22.

[0080] First, the user inputs the protein-containing material P into the heating space 11a. When the preliminary forming step SA3b has not been performed, the protein-containing material P in an amount corresponding to the size desired to be formed is input into the heating space 11a. Then, the user starts the operation of the processing apparatus 1 by inputting an instruction to start processing into the input unit 43.

[0081] Next, the movement control unit 41c controls the electrode driving unit to move the upper electrode 21 and the lower electrode 22. Specifically, within the heating unit 12, the upper electrode 21 and the lower electrode 22 are moved to positions where the protein-containing material P can be sandwiched between the upper electrode 21 and the lower electrode 22 (FIG. 6B). Depending on the amount of the protein-containing material P introduced into the heating unit 12, the lower electrode 22 may be fixed and only the upper electrode 21 may be configured to move downward.

[0082] When the upper electrode 21 and the lower electrode 22 start to contact the protein-containing material P, based on the pressure data acquired from the pressure sensor, the upper electrode 21 and the lower electrode 22 are moved so that the pressure applied to the protein-containing material P becomes a predetermined surface pressure, and the protein-containing material P is made into a consolidated state. Specifically, the predetermined surface pressure is 0.5 MPa or less, preferably 0.3 MPa or less. The predetermined surface pressure is, for example, 0.1 to 0.5 MPa, specifically, for example, 0.1, 0.2, 0.3, 0.4, 0.5 MPa, and may be within the range between any two of the values exemplified here. When the pressure applied to the protein-containing material P reaches the predetermined surface pressure, the movement of the upper electrode 21 and the lower electrode 22 stops.

[0083] Also, the sandwiching step SB1 can include a vacuum treatment step SB1a. In the vacuum treatment step SB1a, when the protein-containing material P is sandwiched between the upper electrode 21 and the lower electrode 22, the protein-containing material P is subjected to vacuum treatment. Note that when the enzyme-containing preparation step SA3 has been performed, the vacuum treatment step SB1a may not be performed.

[0084] When performing the vacuum treatment step SB1a, when sandwiching the protein-containing material P, the position of the upper electrode 21 is moved so as to stop at a position directly above the evacuation hole 12c in the heating unit 12 (FIG. 6B).

[0085] Specifically, in the vacuum treatment step SB1a, when the upper electrode 21 and the lower electrode 22 start to contact the protein-containing material P, the vacuum treatment control unit 41d controls the vacuum driving unit to perform the vacuum treatment. The vacuum treatment is performed until the space surrounded by the upper electrode 21 and the lower electrode 22 reaches a predetermined reduced pressure level based on the pressure data acquired from the pressure sensor.

[0086] The predetermined reduced pressure level is the gauge pressure. For example, at a room temperature of about 25°C, it is -70 to -90 kPa. Specifically, the predetermined reduced pressure level is, for example, -70, -72, -74, -76, -78, -80, -82, -84, -86, -88, -90 kPa, and it may also be within the range between any two of the values exemplified here. When the predetermined reduced pressure level is reached, the vacuum treatment stops, and thereby the vacuum treatment step SB1a ends. By performing the vacuum treatment step SB1a, the materials of the protein-containing material P adhere to each other, and energization heating can be performed more uniformly.

[0087] When the sandwiching step SB1 (and the vacuum treatment step SB1a) ends, the process proceeds to the heating step SB2.

[0088] (1) Heating step SB2 In the heating step SB2, after the protein-containing material P sandwiched in the sandwiching step SB1 is energization heated to a predetermined heating temperature, the protein-containing material P is moved from the heating space 11a while the protein-containing material P is still sandwiched. In the heating step SB2, before energization heating the protein-containing material P, the position of the protein-containing material P may be adjusted within the heating unit 12. For example, according to the arrangement of the heating temperature sensor 31a, the position of the protein-containing material P can be adjusted by the upper electrode 21 and the lower electrode 22 (FIGS. 6B to 6C).

[0089] In the heating step SB2, the voltage control unit 41b controls the power supply unit to start energization heating using alternating current of a predetermined frequency. As the predetermined frequency, 50 Hz or 60 Hz of the commercial frequency can be used. Also, as the predetermined frequency, the frequency at which the impedance of the protein-containing material P becomes minimum may be used. In this case, the predetermined frequency can be determined by the voltage control unit 41b performing a frequency scan before starting the energization heating.

[0090] The energization heating is performed until the temperature of the protein-containing material P reaches a predetermined heating temperature based on the temperature data acquired from the heating temperature sensor 31a. The predetermined heating temperature is preferably 80°C or higher. When the enzyme-containing preparation step SA3 is performed, by heating up to the above temperature range, the enzyme is heat-inactivated, so that ingestion becomes possible.

[0091] Also, the predetermined heating temperature is preferably a temperature equal to or higher than the glass transition point Tg of the protein. The protein starts to be plasticized at a temperature equal to or higher than the glass transition point Tg, and adjacent proteins are thermally fused together. By the thermal fusion of the protein, the strength of the protein-containing material P can be further increased, and the texture can be further changed. In particular, when the enzyme-free preparation step SA2 is performed, it is also preferable to heat up to a temperature equal to or higher than the glass transition point Tg in order to obtain an integrally formed food. The predetermined heating temperature in this case is specifically 110°C or higher.

[0092] On the other hand, if the protein is heated to an excessively high temperature, hydrolysis may occur. Also, if the protein is heated to a temperature exceeding 140°C, thermal decomposition may occur. Therefore, the predetermined heating temperature is preferably 140°C or lower.

[0093] From the above, the predetermined heating temperature is preferably 80 to 140°C. Specifically, the predetermined heating temperature is, for example, 80, 85, 90, 95, 100, 105, 110, 115, 120, 125, 130, 135, 140°C, and it may also be within the range between any two of the values exemplified here.

[0094] When the protein-containing material P is heated to a predetermined heating temperature by energization heating, the voltage control unit 41b stops the energization heating. Alternatively, the voltage control unit 41b may be configured to keep the temperature at the predetermined heating temperature for a predetermined processing time and then stop the energization heating. For example, when the food to be manufactured is to be distributed as a retort food, the protein-containing material P is kept at 120°C for about 4 minutes or at 130°C for about 30 seconds.

[0095] When the energization heating stops, then the protein-containing material P is moved from the heating space 11a while being sandwiched. That is, the movement control unit 41c controls the electrode driving unit to move the upper electrode 21 and the lower electrode 22 while maintaining the distance or surface pressure between the upper electrode 21 and the lower electrode 22. By moving the protein-containing material P while being sandwiched between the upper electrode 21 and the lower electrode 22, it is possible to efficiently convey the protein-containing material P while maintaining its shape.

[0096] Specifically, the protein-containing material P is moved to the cooling space 11b (Figs. 6C to 6D). That is, the movement control unit 41c moves the upper electrode 21 and the lower electrode 22 downward until the upper electrode 21 and the lower electrode 22 are respectively disposed within the cooling space 11b. When the movement of the protein-containing material P to the cooling space 11b is completed, the heating step SB2 ends and the cooling step SB3 proceeds.

[0097] Note that the cooling step SB3 can be omitted if it is not necessary. In this case, the movement control unit 41c controls the upper electrode 21 and the lower electrode 22 to move the protein-containing material P from the heating space 11a to the outside of the processing unit 10. For example, as shown in Fig. 6E, the upper electrode 21 and the lower electrode 22 are moved downward until the upper electrode 21 is located below the lower end of the cooling unit 13, and the distance between the upper electrode 21 and the lower electrode 22 is widened to release the protein-containing material P from the sandwiched state. By this operation, the protein-containing material P can be taken out from the processing apparatus 1. When the protein-containing material P is taken out from the processing apparatus 1, the heating step SB2 ends and the processing step SB also ends.

[0098] (2) Cooling step SB3 In the cooling step SB3, the protein-containing material P in the cooling space 11b is cooled to a predetermined cooling temperature. The predetermined cooling temperature is a temperature of 100°C or lower. The predetermined cooling temperature is, for example, 10 to 100°C, preferably 70 to 100°C. Specifically, the predetermined cooling temperature is, for example, 10, 20, 30, 40, 50, 60, 70, 75, 80, 85, 90, 95, 100°C, and may be within the range between any two of the values exemplified herein.

[0099] When the predetermined heating temperature exceeds 100°C, the heated protein-containing material P has weak physical properties on the surface and a high internal water vapor pressure. In this case, if the protein-containing material P is taken out as it is after the heating step SB2, the protein-containing material P may be damaged. Therefore, the predetermined cooling temperature is preferably within the above range.

[0100] In the cooling step SB3, the cooling circulation control unit controls the cooling drive unit to circulate the refrigerant, thereby performing cooling. The refrigerant only needs to be configured to circulate at least at the start of the cooling step SB3, and the refrigerant circulation can be started at an arbitrary timing.

[0101] For example, the refrigerant circulation may be configured to start when the operation of the processing device 1 starts, or may be configured to start when the protein-containing material P is moved to the cooling space 11b. Further, the refrigerant circulation may be configured to stop when the cooling step SB3 ends, or may be configured to stop when all the steps in the food manufacturing method end.

[0102] When the temperature data acquired from the cooling temperature sensor 31b reaches the predetermined cooling temperature, the movement control unit 41c controls the upper electrode 21 and the lower electrode 22 to move the protein-containing material P out of the processing unit 10 (FIGS. 6D to 6E). The procedure for taking out the protein-containing material P from the processing unit 10 is the same as the case where the processing step SB is ended without performing the above-described cooling step SB3. When the cooling step SB3 ends, the processing step SB also ends.

[0103] When the processing step SB is completed, the process proceeds to the cutting and packaging step SC. Also, if there remains a protein-containing material P that requires processing, the processing apparatus 1 is returned to its initial state, and the processing step SB is performed again (Fig. 6A).

[0104] 3.3 Cutting and Packaging Step SC In the cutting and packaging step SC, the protein-containing material P taken out from the processing unit 10 is cut into a desired size. Any existing slicer can be used for cutting. Next, the protein-containing material P cut to the desired size is conveyed to a packaging machine, and the protein-containing material P is packaged. Thereby, the cutting and packaging step SC is completed, and the method for manufacturing food is finished.

[0105] 4. Operational Effects The processing apparatus 1 according to the present embodiment is configured to be movable while sandwiching a material to be processed between an upper electrode 21 and a lower electrode 22. Therefore, since the upper electrode 21 and the lower electrode 22 that perform heat processing also have the function of conveying, processing can be efficiently performed in a short time. In the processing apparatus 1 according to the present embodiment, since the material to be processed is sandwiched between the upper electrode 21 and the lower electrode 22, energization heating at a high temperature is performed under pressure and in an anaerobic state. Therefore, the material to be processed can be uniformly processed in a short time without impairing the color tone and flavor. The heating means in the processing apparatus 1 according to the present embodiment is energization heating. In energization heating, temperature rise control is easy and preheating is unnecessary. Also, since the heating in the processing apparatus 1 is performed within the heating unit 12 configured of a material having a low thermal conductivity, heat dissipation is small. With such a configuration, power costs can be suppressed. Manufacture of the processing apparatus 1 according to the present embodiment does not require special parts or materials. Also, the processing unit 10, which is the main configuration of the processing apparatus 1, has a relatively simple configuration in which the heating unit 12 and the cooling unit 13 are connected. Therefore, it is possible to manufacture the processing apparatus 1 at low cost and easily, and it is easy to introduce the processing apparatus 1 in the food manufacturing industry.

[0106] In the method for manufacturing food according to this embodiment, an aqueous solution containing an electrolyte is added to the dried protein-containing material, vacuum treatment is performed, and heat processing is performed. With such a configuration, the material to be processed can be reshaped, and the quality can be converted to a moist and flexible texture. Further, thereby, the material to be processed can be seasoned uniformly. In the method for manufacturing food according to this embodiment, a preliminary forming step SA3b is performed. In this case, by introducing the formed material to be processed into the processing unit 10, food can be manufactured more quickly.

[0107] 5. Other Embodiments Note that the present invention can also be implemented in the following aspects. · In the processing apparatus 1, the heating unit 12 and the cooling unit 13 may be connected and arranged in the left-right direction, and the pair of electrodes may also be configured to be movable in the left-right direction. That is, it is a configuration in which the above-described processing apparatus 1 is rotated by 90 degrees. · In the processing apparatus 1, not only the upper electrode 21 and the lower electrode 22 but also the processing unit 10 may be configured to be movable. For example, in the case of an arrangement in which the heating unit 12 and the cooling unit 13 are connected in the vertical direction, when moving the material to be processed from the heating unit 12 to the cooling unit 13, the processing unit 10 may be configured to move upward while the upper electrode 21 and the lower electrode 22 remain fixed.

Explanation of Reference Numerals

[0108] 1: Processing apparatus 10: Processing unit 11: Accommodation space 11a: Heating space 11b: Cooling space 12: Heating unit 12a: Inner cylinder 12b: Outer cylinder 12c: Vacuum suction hole 13: Cooling unit 13a: Jacket part 13a1: Refrigerant inlet 13a2: Refrigerant outlet 20: Electrode unit 21: Upper electrode 21a: Clamping surface 21b: Sealing member 22: Lower electrode 22a: Clamping surface 22b: Sealing member 30: Sensor section 31: Temperature sensor 31a: Heating temperature sensor 31b: Cooling temperature sensor 40: Control means 41: Control unit 41a: Acquisition unit 41b: Voltage control unit 41c: Movement control unit 41d: Vacuum treatment control unit 41e: Refrigerant circulation control unit 42: Memory unit 43: Input unit 44: Output unit 45: Communication bus P: Protein-containing material SA: Preparation process SA1: Branch SA2: Preparation process SA2a: Mixing process SA3: Preparation process SA3a: Mixing process SA3b: Pre-forming process SB: Processing process SB1: Clamping process SB1a: Vacuum treatment process SB2: Heating process SB3: Cooling process SC: Packaging process

Claims

1. A processing unit and a pair of electrodes are provided. The processing unit is cylindrical, has an internal space formed with a storage space capable of storing food materials, and is equipped with a heating unit; The heating unit has a heating space that constitutes a part of the storage space, The pair of electrodes are configured to sandwich the food material in the heating space and heat it electrically, and are configured to be movable from the heating space while sandwiching the food material, The pair of electrodes has a shape corresponding to a vertical cross-sectional shape of the accommodation space, The processing device, wherein the pair of electrodes are arranged side by side in a direction in which the pair of electrodes move.

2. The processing apparatus according to claim 1, The processing unit includes a cooling unit, A processing device in which a cooling space that constitutes part of the storage space is formed in the cooling unit, and the pair of electrodes are configured to be movable from the heating space to the cooling space while sandwiching the food material.

3. The processing apparatus according to claim 2, The heating unit has a double-cylinder structure, the inner cylinder being made of heat-resistant plastic and the outer cylinder being made of metal; The cooling unit is made of metal and configured to allow a coolant to circulate inside a side wall of the processing device.

4. The processing apparatus according to any one of claims 1 to 3, Each of the pair of electrodes includes a seal member; The processing apparatus, wherein the storage space surrounded by the processing unit and the pair of electrodes is sealed.

5. The processing apparatus according to any one of claims 1 to 3, A control unit is further provided. The control unit controls a voltage between the pair of electrodes so that an alternating current flows between the pair of electrodes such that the impedance of the food material is minimized.

6. The processing apparatus according to any one of claims 1 to 3, Further comprising a control unit and a temperature sensor; The temperature sensor is configured to measure the temperature of the food material in the storage space and acquire temperature data, The control unit controls the electrical heating and the movement based on the temperature data.

7. The processing apparatus according to claim 6, The control unit is configured to start the electric heating when the pair of electrodes sandwich the food material in the heating space, and to stop the electric heating when the temperature data reaches a predetermined heating temperature and move the pair of electrodes to a cooling space, The control unit is configured to move the pair of electrodes outside the processing unit when the temperature data reaches a predetermined cooling temperature in the cooling space.

8. A food manufacturing method using the processing device according to claim 1, The method includes a clamping step and a heating step. In the clamping step, a protein-containing material is introduced into the heating space, and the protein-containing material is clamped between the pair of electrodes; In the heating step, the protein-containing material clamped in the clamping step is electrically heated to a predetermined heating temperature, and then the protein-containing material is moved from the heating space while remaining clamped.

9. A method for producing the food product according to claim 8, comprising the steps of: The method for producing a food product, wherein the predetermined heating temperature is a temperature of 80 to 140°C.

10. A method for producing the food product according to claim 8, comprising the steps of: The clamping step includes a vacuum treatment step, In the vacuum treatment step, the protein-containing material is subjected to a vacuum treatment when the protein-containing material is sandwiched between the pair of electrodes, in a food manufacturing method.

11. A method for producing the food product according to claim 8, comprising the steps of: Further comprising a cooling step, In the heating step, the protein-containing material is moved from the heating space to a cooling space which is a part of the storage space, In the cooling step, the protein-containing material in the cooling space is cooled to a predetermined cooling temperature.

12. A method for producing the food product according to claim 11, comprising the steps of: The method for producing a food product, wherein the predetermined cooling temperature is a temperature of 100°C or lower.

13. A method for producing the food product according to claim 8, comprising the steps of: A mixing step is further included prior to the heating step, In the mixing step, water containing a predetermined concentration of electrolytes is added to a dry protein-containing material and mixed under vacuum conditions to produce the protein-containing material.

14. A method for producing the food product according to claim 13, comprising the steps of: A method for producing a food product, wherein an enzyme is further added to the dry protein-containing material in the mixing step.

15. A method for producing the food product according to claim 14, comprising the steps of: The method further includes a preforming step after the mixing step and before the heating step, In the pre-molding step, the protein-containing material is vacuum-treated at a predetermined temperature and then compressed for a predetermined period of time to produce a molded protein-containing material.

16. A method for producing the food product according to claim 15, comprising the steps of: The method for producing food, wherein the predetermined warming temperature is a temperature of 35 to 55°C.

17. A method for producing the food product according to claim 8, comprising the steps of: The method for producing a food product, wherein the protein-containing material is a meat substitute material.

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