Food texture improving system and food texture improving method

Abstract

To provide a system and a method for improving the texture of food, which can restore the texture of food by a simple method when the hardness or chewiness of the food deteriorates due to changes over time, thereby preventing the food from being wasted. [Solution] The food texture improvement system includes at least one coil (30) and an AC current supply device (40) for passing an AC current through the coil, the frequency of which is continuously increased and decreased in at least a portion of the frequency range from 100 Hz to 10 kHz. By bringing the coil and food closer together while passing the AC current through the coil, the hardness and chewiness of the food are increased, improving the food texture. The coil may be fixed and the food may be brought closer to it, or the food may be fixed and the coil may be brought closer to it. The AC current is continuously increased and decreased in frequency, for example, between 4.5 kHz and 8 kHz.

Description

[Technical Field]

[0001] This invention relates to a system and method for improving the texture of food, and is suitable for use in restoring the texture of food that has deteriorated in texture, for example, by losing hardness or chewiness compared to when it was purchased. [Background technology]

[0002] A wide variety of foods is available on the market. Consumers sometimes eat all of a commercially available food product immediately after purchasing it, while others save some and eat it later. In this case, depending on the food, it is common to find that the food has lost its hardness and chewiness compared to when it was purchased, and the texture has deteriorated, even though there is no concern about food safety. For example, if you purchase clams packed in a sealed bag with a desiccant, open the bag and eat some of it, but then forget to reseal the bag and leave it, you may find that the clams have lost their hardness and chewiness compared to when you purchased them, and the texture has deteriorated. In such cases, you may end up discarding the remaining clams with a deteriorated texture. However, if the texture could be restored, this would avoid having to be discarded.

[0003] Various techniques for improving the texture of food have been proposed (e.g., Patent Documents 1 to 5). Patent Document 1 proposes a technique for improving the texture of vegetables by having them absorb ethanol and sodium chloride. Patent Document 2 proposes a technique for improving the texture of pasta by allowing salt to penetrate well into the interior of the pasta, thereby improving the efficiency of microwave heating and promoting the gelatinization of the pasta during microwave heating. Patent Document 3 proposes a technique for improving the taste and texture of cooked food by applying a meat quality improver for heat cooking containing an edible acid to the surface of an animal protein-containing food while at least heat is being applied to the surface of the food, and then continuing to heat the food. Patent Document 4 proposes a technique for improving the texture of okonomiyaki by adding cut cabbage pieces 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 to the batter. Patent Document 5 proposes a technology for producing bread of improved quality, such as longer shelf life and improved texture, by making bread dough using a bread quality improver containing the enzyme chitinase as an active ingredient.

[0004] A liquid treatment device for preventing scale formation and / or scale adhesion is known, which involves winding a solenoid coil around a pipe through which a liquid flows and passing an alternating current whose frequency changes continuously and repeatedly in a frequency range of approximately 700 to 3000 Hz, 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). Another water treatment device for tap water is known, and has already been put to practical use, which involves winding a solenoid coil around a water pipe and passing an alternating current whose frequency changes continuously and repeatedly in a frequency range of 3.6 to 7.5 kHz, 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 (Patent Document 7). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2024-5798 [Patent Document 2] Patent Publication No. 2021-193891 [Patent Document 3] Japanese Patent Application Publication No. 2020-39319 [Patent Document 4] Japanese Patent Publication No. 2020-18261 [Patent Document 5] Japanese Patent Application Laid-Open No. 2014-195440 [Patent Document 6] U.S. Patent No. 5,074,998 [Patent Document 7] Utility Model Registration No. 3224220 Summary of the Invention [Problem to be solved by the invention]

[0006] However, with the conventional texture improvement techniques proposed in Patent Documents 1 to 5, it is difficult to restore texture when the hardness or chewiness of food deteriorates due to changes over time or the like.

[0007] Therefore, the problem that this invention aims to solve is to provide a system and method for improving the texture of food that can restore the texture of food using a simple method when the hardness or chewiness of food has deteriorated due to changes over time, etc., and thereby prevent food from being wasted. [Means for solving the problem]

[0008] The present inventors conducted extensive research over many years to develop a technology that would solve the above-mentioned problems. As a result, they discovered that by passing an alternating current through a coil similar to that used in the tap water treatment device described in Patent Document 7 while bringing the coil close to food, or by bringing the coil close to food, it is possible to obtain a new effect of increasing the hardness and chewiness of food, thereby improving its texture. Based on this finding, further research led to the invention of this invention. To the best of the inventors' knowledge, such an effect has not been reported before. The reason for this effect is currently being elucidated, but it is believed to be due to the action of a special fluctuating electromagnetic field generated by the current flowing through the coil.

[0009] That is, in order to solve the above problems, the present invention provides: at least one coil; an alternating current supply device for supplying an alternating current whose frequency repeatedly increases and decreases continuously in at least a part of a frequency range of 100 Hz to 10 kHz to the coil; and The food texture improving system improves the texture of the food by bringing the coil and the food closer to each other while passing the AC current through the coil.

[0010] The at least a portion of the frequency range is typically within a frequency range of 4.5 kHz to 8 kHz, for example, a frequency range of 4.5 kHz to 8 kHz. The frequency of the AC current is typically increased or decreased linearly, but is not limited to this and may be increased or decreased nonlinearly. The AC current typically repeats increasing or decreasing the frequency multiple times per second within the at least a portion of the frequency range. The AC current sweeps the frequency from 100 Hz to 10 kHz, for example. The waveform of the AC current is not particularly limited and can be selected as needed, but a square wave is typically used. The current value of the AC current can be selected as needed, but is generally 1 mA to 3 A, typically 10 mA to 2 A, more typically 100 mA to 2 A. The coil is typically wound around at least one location on the outer circumferential surface of a support such as a tube or rod (typically made of a non-magnetic material), but a support is not necessarily required. The coil needs to be wound around at least one location on the outer circumferential surface of the tube, but may be wound around multiple locations. The number of turns in the coil is selected appropriately depending on the diameter of the pipe, etc., but since a stronger electromagnetic field generated by passing an alternating current through the coil tends to produce better results, the number of turns in the coil is generally selected to be between 10 and 20.

[0011] The method of bringing the coil and food close to each other includes fixing the coil and bringing the food close to it, and fixing the food and bringing the coil close to it, and the method is selected according to need.

[0012] The distance between the coil and the food is not particularly limited, but because the stronger the fluctuating electromagnetic field generated by passing an AC current through the coil, the shorter the processing time, the closer they are generally to a distance of less than 20 cm, typically less than 10 cm. Also, to ensure that the food to be processed is sufficiently exposed 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] When the food is stored in a container, the coil and the container containing the food are brought close to each other, or the food may be passed through or inserted into a tube having a coil wound around at least one portion of its outer periphery.

[0014] Basically, any food can be used as long as its hardness and chewiness deteriorate over time, resulting in a poor texture. Typical examples include fibrous foods (vegetables, fruits, seafood, dried fish, etc.). Vegetables include, for example, daikon radish, burdock, cabbage, lettuce, and eggplant. Fruits include, for example, apples, pears, mandarin oranges, peaches, bananas, and kiwi. Seafood and dried fish include, for example, grilled clams such as scallops, dried squid, dried squid, smoked squid, and squid somen noodles. Food examples include ginger (e.g., pickled ginger), snacks (e.g., potato chips, shrimp crackers, and sweet potato chips), salted kelp, raisins, and legumes such as peanuts, rice cake snacks (e.g., daifuku, kusamochi, and kashiwamochi), rice crackers (e.g., shrimp crackers), and semi-raw noodles (e.g., semi-raw udon, semi-raw soba, and semi-raw ramen).

[0015] The present invention also provides: This is a method for improving the texture of food, which improves the texture of the food by passing an alternating current through at least one coil that continuously increases and decreases in frequency in at least a portion of the frequency range of 100 Hz to 10 kHz, while bringing the coil and the food closer to each other.

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

[0017] According to this invention, by passing an alternating current through the coil that continuously increases and decreases in frequency in at least a portion of the frequency range of 100 Hz to 10 kHz while bringing the coil and food closer together, the hardness and chewiness of the food can be increased.As a result, when the hardness and chewiness of the food have decreased over time, for example, the texture can be restored in a simple manner, and ultimately food waste can be prevented. [Brief explanation of the drawings]

[0018] [Figure 1A] 1 is a perspective view showing a food texture enhancing system according to a first embodiment of the present invention. [Figure 1B] 1 is a plan view showing the internal configuration of an upper part of a housing of a system for improving the texture of food according to a first embodiment of the present invention. FIG. [Figure 1C] 1 is a side view showing the internal configuration of a housing of a food texture improving system according to a first embodiment of the present invention. FIG. [Figure 1D] 1 is a side view showing the internal configuration of a lower part of a housing of a system for improving the texture of food according to a first embodiment of the present invention. FIG. [Figure 1E] 1 is a side view showing one side of a housing of a system for improving the texture of food according to a first embodiment of the present invention. FIG. [Figure 2] FIG. 1 is a perspective view showing a power cable for connecting the food texture improving system according to the first embodiment of the present invention to an AC 100V outlet. [Figure 3A] 3 is a schematic diagram showing an example of a waveform of an alternating current applied to a coil by an alternating current supply device in the food texture improving system according to the first embodiment of the present invention. FIG. [Figure 3B] FIG. 3 is a schematic diagram showing an example of the frequency spectrum of an alternating current applied to a coil by an alternating current supply device in the food texture improving system according to the first embodiment of the present invention. [Figure 3C]FIG. 2 is a schematic diagram showing an example of measurements of the frequency spectrum of an alternating current applied to a coil by an alternating current supply device in the food texture improvement system according to the first embodiment of the present invention. [Figure 4] FIG. 1 is a perspective view for explaining how to use the food texture improving system according to the first embodiment of the present invention. [Figure 5] FIG. 4 is a schematic diagram showing a food texture improving system according to a second embodiment of the present invention. [Figure 6] FIG. 4 is a cross-sectional view showing a treated stick of a food texture enhancing system according to a second embodiment of the present invention. [Figure 7] FIG. 10 is a perspective view illustrating a method of using the food texture improving system according to the second embodiment of the present invention. [Figure 8] FIG. 1 is a schematic diagram showing a food texture improving system with a simple configuration used in a creep test. [Figure 9] 9 is a photograph, substituted for a drawing, showing a polyvinyl chloride pipe around which the coil of the food texture improving system of the simple configuration shown in FIG. 8 is wound. [Figure 10] 1 is a photograph, substituted for a drawing, showing semi-dried udon noodles subjected to a creep test in Example 1. [Figure 11] 11 is a schematic diagram showing the results of a creep test on semi-dried udon noodles shown in FIG. 10 with and without treatment when the semi-dried udon noodles shown in FIG. 10 are treated using the food texture improving system shown in FIG. 8. FIG. [Figure 12] 1 is a photograph, substituted for a drawing, showing pickled ginger subjected to a creep test in Example 2. [Figure 13] 13 is a schematic diagram showing the results of a creep test on pickled ginger with and without treatment when the pickled ginger shown in FIG. 12 is treated using the food texture improving system shown in FIG. 8. FIG. [Figure 14] 1 is a photograph, substituted for a drawing, showing burdock root subjected to a creep test in Example 3. [Figure 15] 15 is a schematic diagram showing the results of a creep test on burdock roots treated and untreated when the burdock root shown in FIG. 14 is treated using the food texture improving system shown in FIG. 8. FIG. [Figure 16]1 is a photograph, substituted for a drawing, showing shrimp crackers subjected to a creep test in Example 4. [Figure 17] 17 is a schematic diagram showing the results of a creep test of shrimp crackers with and without treatment when the shrimp crackers shown in FIG. 16 are treated using the food texture improving system shown in FIG. 8. FIG. [Figure 18] 1 is a photograph, substituted for a drawing, showing the grilled scallop strings subjected to a creep test in Example 5. [Figure 19] 19 is a schematic diagram showing the results of a creep test on the baked scallop strings shown in FIG. 18 with and without treatment when the baked scallop strings shown in FIG. 18 are treated using the food texture improving system shown in FIG. 8. [Figure 20] 1 is a photograph, substituted for a drawing, showing the dried squid somen noodles subjected to a creep test in Example 6. [Figure 21] 21 is a schematic diagram showing the results of a creep test on the dried squid somen noodles shown in FIG. 20 with and without treatment when the dried squid somen noodles shown in FIG. 20 are treated using the food texture improving system shown in FIG. 8. FIG. [Figure 22] 1 is a photograph, used as a substitute for a drawing, showing an alternating current supply device of a food texture improving system with a simple configuration used in the creep tests of Examples 7 to 11. [Figure 23] 1 is a photograph, substituted for a drawing, showing peanuts subjected to a creep test in Example 7. [Figure 24] FIG. 24 is a schematic diagram showing the results of a creep test on peanuts with and without treatment when the peanuts shown in FIG. 23 were treated using a food texture improving system with a simple configuration that uses the alternating current supply device shown in FIG. 22. [Figure 25] 25 is a schematic diagram showing an enlarged view in the time axis direction of a portion of the curve showing the results of the creep test shown in FIG. 24 up to the vicinity of the peak. [Figure 26] 1 is a photograph, substituted for a drawing, showing the sweet potato chips subjected to a creep test in Example 8. [Figure 27] 26. FIG. 27 is a schematic diagram showing the results of a creep test on sweet potato chips with and without processing when the sweet potato chips shown in FIG. 26 were processed using a food texture improving system with a simple configuration that uses the alternating current supply device shown in FIG. 22. [Figure 28] 28 is a schematic diagram showing an enlarged view in the time axis direction of a portion of the curve showing the results of the creep test shown in FIG. 27 up to the vicinity of the peak. [Figure 29] 1 is a photograph, substituted for a drawing, showing salted kelp subjected to a creep test in Example 9. [Figure 30] 29. FIG. 30 is a schematic diagram showing the results of a creep test on salted kelp with and without treatment when the salted kelp shown in FIG. 29 is treated using a food texture improving system with a simple configuration that uses the alternating current supply device shown in FIG. 22. [Figure 31] FIG. 31 is a schematic diagram showing an enlarged view in the time axis direction of a portion of the curve showing the results of the creep test shown in FIG. 30 up to the vicinity of the peak. [Figure 32] 1 is a photograph, substituted for a drawing, showing raisins subjected to a creep test in Example 10. [Figure 33] FIG. 33 is a schematic diagram showing the results of a creep test of raisins with and without treatment when the raisins shown in FIG. 32 are treated using a food texture improving system with a simple configuration that uses the alternating current supply device shown in FIG. 22. [Figure 34] FIG. 34 is a schematic diagram showing an enlarged view in the time axis direction of the portion of the curve showing the results of the creep test shown in FIG. 33 up to the vicinity of the peak. [Figure 35] 1 is a photograph showing shredded radish subjected to a creep test in Example 11. [Figure 36] FIG. 36 is a schematic diagram showing the results of a creep test on shredded radish with and without processing when the shredded radish shown in FIG. 35 was processed using a food texture improving system with a simple configuration that uses the alternating current supply device shown in FIG. 22. [Figure 37] FIG. 37 is a schematic diagram showing an enlarged view in the time axis direction of the portion of the curve showing the results of the creep test shown in FIG. 36 up to the vicinity of the peak. DETAILED DESCRIPTION OF THE INVENTION

[0019] Hereinafter, modes for carrying out the invention (hereinafter referred to as "embodiments") will be described.

[0020] First Embodiment [Food texture improvement system] 1A, 1B, and 1C show a food texture enhancement system according to a first embodiment. 1A is a perspective view, 1B is a plan view showing the internal configuration of the upper part of the housing with the top surface of the housing omitted, and 1C is a side view showing the internal configuration with one side surface of the housing omitted. As shown in 1A, 1B, and 1C, in this food texture enhancement system, the internal space of a rectangular parallelepiped housing 10 is divided into upper and lower spaces by a magnetic shield plate 11. In the space above the magnetic shield plate 11, a tube 20 is installed parallel to one side of the housing 10 and is placed on the magnetic shield plate 11 via support members 21 and 22 that support both ends of the tube 20. A solenoid coil 30 is wound around the outer periphery of the tube 20, excluding both ends. In the space below the magnetic shield plate 11, an AC current supply device 40 is installed on the bottom of the housing 10 to supply AC current to the coil 30. FIG. 1D shows the space below the magnetic shield plate 11 in the housing 10. The magnetic shield plate 11 may be made of a conventionally known material, such as soft magnetic iron, silicon steel, permalloy, or amorphous magnetic material.

[0021] The coil 30 wound around the outer periphery of the tube 20 is connected to the output terminal of the AC power supply device 40 by a cable 41 passing through holes 11a and 11b in the magnetic shield plate 11. The coil 30 is formed by spirally winding the cable 41. The power cable 42 of the AC power supply device 40 is connected to a power connector 60 attached to the side of the housing 10 via a rocker switch 50 attached to the side of the housing 10. Figure 1E shows the side of the housing 10 with the rocker switch 50 and power connector 60 attached. The rocker switch 50 and power connector 60 may also be attached to another side of the housing 10. As shown in Figure 2, the power connector 60 is designed to connect to a plug 44 on one end of a power cable 43 for supplying 100V AC. When using the food texture enhancement system, a plug 45 on the other end of the power cable 43 is inserted into a 100V AC outlet.

[0022] The AC current passed through coil 30 sweeps its frequency from 100 Hz to 10 kHz and has a square waveform. In this case, the frequency is linearly increased and decreased multiple times per second, typically 2 to 5 times (e.g., 3.5 times), in at least a portion of the 4.5 kHz to 8 kHz frequency range (the f1 to f2 frequency range), and this is repeated. The f1 to f2 frequency range is typically 4.5 kHz to 8 kHz. Figure 3A shows an example of this AC current waveform. As shown in Figure 3A, the maximum current value in the f1 to f2 frequency range is higher than in the 100 Hz to f1 frequency range and the f2 to 10 kHz frequency range. The maximum current value in the f1 to f2 frequency range is, for example, 2 to 3 times higher than in the 100 Hz to f1 frequency range and the f2 to 10 kHz frequency range, but is not limited to this. Figure 3B shows an example of the frequency spectrum when AC current is passed through coil 30 in this manner. As shown in Figure 3B, the AC current flowing through coil 30 has approximately the same maximum current value in the frequency range from f1 to f2. Figure 3C shows an example of a measured frequency spectrum. The frequency range from f1 to f2 is 4.5 kHz to 8 kHz. The vertical axis of this frequency spectrum represents the sound pressure measured when a pickup for measuring sound pressure is attached to the side of tube 20 around which coil 30 is wound and the electromagnetic noise generated by the AC current flowing through coil 30 is measured, and corresponds to the maximum current value of the AC current.

[0023] A processing section 12 is provided on the top surface of the housing 10 above the coil 30. The planar shape of the processing section 12 is, for example, 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 the processing section 12 and above it. Food for which texture is to be improved is placed on the processing section 12 or held above the processing section 12. The food may be placed directly on the processing section 12, or may be placed on a plastic wrap or paper plate, or a container containing the food may be placed on the processing section 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 described. Connect the plug 44 at one end of the power cable 43 (shown in FIG. 2) to the power connector 60 of the housing 10, insert the plug 45 at the other end of the power cable 43 into a 100V AC outlet, and turn on the rocker switch 50. While the AC current is applied to the coil 30 by the AC current supply device 40, place the food 70 whose texture you want to enhance directly on the processing section 12, or place it in a container such as a cup or plate, or bring it close to the processing section 12, as shown in FIG. 4. For example, bring the coil 30 and the food 70 close to each other, for example, within a distance of 10 cm, and maintain this state for a certain period of time, for example, at least 1 second, typically at least 10 seconds. This increases the hardness and chewiness of the food 70, thereby improving its texture.

[0026] As described above, according to the system for improving the texture of food according to the first embodiment, by applying a predetermined alternating current to the coil 30 wound around the tube 20 using the alternating current supply device 40, and bringing the coil 30 and the food 70 close to each other in the processing unit 12 and processing them in a fluctuating electromagnetic field, it is possible to increase the hardness, chewiness, etc. of the food 70, and therefore it is possible to easily restore the texture of food 70 whose hardness, chewiness, etc. have deteriorated over time or the like. This eliminates the need to discard food 70 with a deteriorated texture. Furthermore, this system for improving the texture of food can be easily configured using the coil 30 wound around the tube 20, the alternating current supply device 40, etc.

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

[0028] A longitudinal cross section of the stick 80 is shown in Fig. 6. As shown in Fig. 6, a solenoid coil 30 wound around the outer periphery of a tube 20 is installed inside the processing section 81 of the stick 80, similar to the system for improving the texture of food 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 section 81. The coil 30 is formed by spirally winding a cable 41. Both ends of the cable 41 are connected to two wires constituting a power cable 90 via rocker switches 50 attached to the side of the upper part of the gripping section 82.

[0029] [How to use the food texture improvement system] The method of using this food texture enhancement system will now be described. The plug 44 at one end of the power cable 43 shown in FIG. 2 is connected to the power connector 60 of the AC current supply device 40, the plug 45 at the other end of the power cable 43 is inserted into a 100V AC outlet, and the rocker switch 50 on the side of the gripping portion 82 of the stick 80 is turned on. Then, while AC current is applied to the coil 30 by the AC current supply device 40, the side of the processing portion 81 of the stick 80 is brought close to the food 70 whose texture is to be enhanced, as shown in FIG. 7 . For example, the processing portion 81 and the food 70 are brought close to each other, for example, within 10 cm, and this state is maintained for a certain period of time, for example, at least 1 second, typically at least 10 seconds, during which the food 70 is processed by the fluctuating electromagnetic field generated by the AC current passing through the coil 30. This increases the hardness and chewiness of the food 70, thereby improving its texture.

[0030] As described above, according to the food texture improving system of the second embodiment, while a predetermined AC current is applied to the coil 30 built into the processing section 81 of the stick 80 by the AC current supply device 40, the user grasps the gripping section 82 of the stick 80 in their hand and brings the side of the processing section 81 close to the food 70, thereby increasing the hardness, chewiness, etc. of the food 70, and restoring the texture of food 70 whose hardness, chewiness, etc. have deteriorated over time or the like. This eliminates the need to discard food 70 with a deteriorated texture. Furthermore, this food texture improving system can be easily constructed, as it can be configured only by the stick 80 built into the coil 30 wound around the tube 20 and the AC current supply device 40.

[0031] An example will be described.

[0032] The creep test for Example 1 below was conducted at the Miyazaki Prefecture Food Development Center using a creep meter (model RE2-33005C) manufactured by Yamaden Co., Ltd. The creep tests for Examples 2 to 6 were conducted at the Yamaguchi Prefecture Industrial Technology Center, a local independent administrative institution, using a creep meter (model RE2-33005B) manufactured by Yamaden Co., Ltd. The creep tests (measuring breaking strength by compression) for 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 placed on the sample stage. Next, the sample stage was moved up to bring the tip of the plunger into contact with the sample, and the sample was pressed against the stage until it broke. The creep tests (measuring breaking strength by tension) for 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 down to pull the sample, and the pulling continued until the sample broke.

[0033] FIG. 8 shows the simplified food texture enhancement system used in Examples 1 to 6. As shown in FIG. 8, in this simplified food texture enhancement system, a coil 30 was tightly wound over a length of approximately 5.5 cm around the outer surface of the center portion of a polyvinyl chloride tube 20 measuring 32 mm in outer diameter, 25 mm in inner diameter, and 230 mm in length, and an AC current supply device 40 was connected via a cable 41. A photograph of the coil 30 wound around the outer surface of the polyvinyl chloride tube 20 is shown in FIG. 9. However, in FIG. 9, most of the coil 30 is taped, so only the irregularities of the coil 30 are visible. The AC current supply device 40 used was a commercially available Dollman Shock model DK-II AC current supply device manufactured by Maxim Corporation. The coil 30 had 15 turns, with approximately 3 turns per cm of length. The waveform of the AC current passed through the coil 30 was that shown in FIG. 3A, with the frequency range of f1 to f2 being 4.5 kHz to 8 kHz. The frequency spectrum of this AC current is shown in Figure 3C. The maximum current value in the frequency range f1 to f2 is approximately 400 mA. The tube 20 around which the coil 30 was wound was placed on a table, and the food to be creep tested was placed on a paper plate. With the paper plate placed on the tube 20 around the coil 30, an AC current was passed through the coil 30 using the AC current supply device 40 to generate a fluctuating electromagnetic field. The food on the paper plate was then treated with the fluctuating electromagnetic field. The treatment time was 30 seconds. Measurement of the electromagnetic field near the coil 30 revealed an electric field strength of 578 V / m and a magnetic field strength of 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 for the creep test are shown in Figure 10. The semi-dried udon noodles used were commercially available "Yude Udon" noodles manufactured by Menshoku Co., Ltd. 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, approximately 4.1 mm in width, and approximately 2.2 mm in thickness.

[0035] Figure 11 shows the results of creep tests on semi-dried udon noodles treated with and without a fluctuating electromagnetic field (hereafter referred to as "DS treatment"). The creep tests were conducted indoors at a temperature of 25°C and humidity of 55%. The creep tests were conducted 10 times using 10 pieces of semi-dried udon noodles, both with and without DS treatment. Figure 11 shows the average data for the 10 tests. 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 11B, the semi-dried udon noodles treated with DS exhibited higher loads and strain rates than those treated without DS treatment. Since the load represents the hardness of the sample and the strain rate represents its brittleness, the semi-dried udon noodles treated with DS exhibited increased hardness and decreased brittleness compared to those treated without DS treatment.

[0036] Example 2 In Example 2, a creep test was conducted on pickled ginger. The pickled ginger used in the creep test is shown in Figure 12. The pickled ginger used was the commercially available "Pickled ginger" manufactured by Seven & i Holdings. The dimensions of the pickled ginger used in 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 humidity of 45%. The creep tests were conducted five times using five pickled ginger pieces for both DS-treated and untreated samples, and Figure 13 shows the average data for the five tests. As can be seen from Figures 13A and 13B, the DS-treated pickled ginger had higher load and strain rates than the untreated pickled ginger. This indicates that the DS-treated pickled ginger is harder and less brittle than the untreated pickled ginger.

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

[0039] Figure 15 shows the results of creep tests on burdock roots with and without DS treatment. The creep tests were conducted indoors at a temperature of 20°C and a humidity of 35%. The creep tests were conducted five times using five burdock roots for both DS-treated and non-DS-treated burdocks, and Figure 15 shows the average data for the five tests. As can be seen from Figures 15A and 15B, the load and strain rate of burdock roots with DS treatment were greater than those without DS treatment. Therefore, it can be seen that burdock roots with DS treatment are harder and less brittle than those without DS treatment.

[0040] Example 4 In Example 4, a creep test was conducted on shrimp crackers. The shrimp crackers used for the creep test are shown in Figure 16. The shrimp crackers used were commercially available "Kappa Ebisen with Calcium for Increased Crispness" manufactured by Calbee, Inc. The dimensions of the shrimp crackers used for the creep test were approximately 45.4 mm in length, approximately 8.0 mm in width, and approximately 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 humidity of 40%. The creep tests were conducted once using one shrimp cracker each, with and without DS treatment. As can be seen from Figures 17A and 17B, the load and strain rate of the shrimp crackers with DS treatment were greater than those without DS treatment. This indicates that the shrimp crackers with DS treatment are harder and less brittle than those without DS treatment.

[0042] Example 5 In Example 5, a creep test was conducted on shell strings. The shell strings used in the creep test are shown in Figure 18. The shell strings used were commercially available "grilled shell strings" (scallop strings) manufactured by Yamaei Foods Co., Ltd. Shell strings vary in shape and size, so shell strings that had approximately the same shape and size when stretched straight were selected. The dimensions of the shell strings used in 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 shell strings with and without DS treatment. The creep tests were conducted indoors at a temperature of 25°C and humidity of 45%. The creep tests were conducted three times using three shrimp crackers for each type, with and without DS treatment. As can be seen from Figure 19, the load (tensile force) of the shell strings with DS treatment was greater than that of the shell strings without DS treatment. Therefore, it can be seen that the tensile strength of the shell strings with DS treatment is greater than that of the shell strings without DS treatment.

[0044] Example 6 In Example 6, a creep test was conducted on dried squid somen noodles. Figure 20 shows the dried squid somen noodles that underwent the creep test. The commercially available dried squid somen noodles manufactured by Creet K.S. Company, Natures were used. The dimensions of the dried squid somen noodles used in the creep test were approximately 78.9 mm in length, approximately 1.7 mm in width, and approximately 0.4 mm in thickness.

[0045] Figure 21 shows the results of creep tests on dried squid somen noodles 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 conducted three times using three dried squid somen noodles each with and without DS treatment. As can be seen from Figure 21, the load (tensile force) of dried squid somen noodles with DS treatment was greater than that of dried squid somen noodles without DS treatment. Therefore, it can be seen that the tensile strength of dried squid somen noodles with DS treatment is greater than that of dried squid somen noodles without DS treatment.

[0046] Next, Examples 7 to 11 will be described. Figure 22 shows an AC current supply device 40 of the food texture improvement system with a simple configuration used in Examples 7 to 11. A coil 30 wound around the outer surface of a polyvinyl chloride tube 20 was connected to this AC current supply device 40 via a cable 41. The tube 20 and the coil 30 wound around its outer surface were the same as those shown in Figure 9. A commercially available Dollman Shock MS-ST model manufactured by Maxim Corporation was used as the AC current supply device 40. The waveform of the AC current passed through the coil 30 is shown in Figure 3A, with the frequency range f1 to f2 ranging from 4.5 kHz to 8 kHz. The frequency spectrum of this AC current is shown in Figure 3C. The maximum current value in the frequency range f1 to f2 was 1.58 A. The food to be creep tested was placed on a paper plate, and with the paper plate placed on the tube 20 around which the coil 30 was wound, an AC current was passed through the coil 30 using the AC current supply device 40 to generate a fluctuating electromagnetic field. The food on the paper plate was then treated with the fluctuating electromagnetic field for 30 seconds. Measurements of the electromagnetic field near the coil 30 revealed an electric field strength of 1455 V / m and a magnetic field strength of 8.46 μT.

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

[0048] Example 7 In Example 7, a creep test was conducted on peanuts. The peanuts used for the creep test are shown in Figure 23. The peanuts used were those contained in "Ramen Snacks" sold by AEON Co., Ltd. For the creep test, peanuts split 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 humidity of 40%. The creep tests were conducted five times using five peanuts for each treatment, and Figure 24 shows the average data of the five tests. Figure 25 shows enlarged views of the load-time curve (A) and strain-time curve (B) in Figure 24, up to the peaks. As can be seen from Figures 24 and 25, the load and strain rate of the DS-treated peanuts were higher than those of the untreated peanuts. It can be seen that the hardness of the DS-treated peanuts was increased and the brittleness was decreased compared to the untreated peanuts.

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

[0051] Figure 27 shows the results of creep tests on imokenpi 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 conducted five times using five imokenpi pieces for both DS-treated and untreated samples, and Figure 27 shows the average data of the five tests. Figure 28 shows enlarged views of the load-time curve (A) and strain-time curve (B) in Figure 27, up to the peaks. As can be seen from Figures 27 and 28, the imokenpi with DS treatment had higher loads and strain rates than those without. It can be seen that the imokenpi 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" commercially available from AEON Co., Ltd.

[0053] Figure 30 shows the results of creep tests on shio-konbu 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 conducted five times using five pieces of shio-konbu for both DS-treated and untreated samples, and Figure 30 shows the average data of the five tests. Figure 31 shows enlarged views of the load-time curve (A) and strain-time curve (B) in Figure 30, up to the peaks. As can be seen from Figures 30 and 31, the shio-konbu with DS treatment had higher loads and strain rates than the shio-konbu without DS treatment. It can be seen that the shio-konbu with DS treatment is harder and less brittle than the shio-konbu without DS treatment.

[0054] Example 10 In Example 10, a creep test was conducted on raisins. The raisins used in the creep test are shown in Figure 32. The raisins used were "RASINS" commercially available from AEON Corporation.

[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 conducted five times using five raisins each for both raisins with and without DS treatment, and Figure 33 shows the average data of the five tests. Figure 34 shows enlarged views of the load-time curve (A) and strain-time curve (B) in Figure 33, up to the peaks. As can be seen from Figures 33 and 34, the load and strain rate of the DS-treated raisins were higher than those of the untreated raisins. It can be seen that the DS-treated raisins were harder and less brittle than those of the untreated raisins.

[0056] Example 11 In Example 11, a creep test was conducted on shredded daikon radish. The shredded daikon radish subjected to the creep test is shown in Figure 35. The shredded daikon radish used was that contained in the "Daikon Mix Salad" sold by AEON Co., Ltd.

[0057] Figure 36 shows the results of creep tests on shredded radish 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 conducted five times using five shredded radish for both DS-treated and untreated samples, and Figure 36 shows the average data for the five tests. Figure 37 shows enlarged views of the load-time curve (A) and strain-time curve (B) in Figure 36, up to the peaks. As can be seen from Figures 36 and 37, the shredded radish with DS treatment had a higher load and the same strain rate as the shredded radish without DS treatment. The shredded radish with DS treatment exhibited increased hardness compared to the shredded radish without DS treatment, and the brittleness was comparable.

[0058] Although the embodiments and examples of the present invention have been specifically described above, the present invention is not limited to the above-described embodiments and examples, and various modifications based on the technical concept of the present invention are possible.

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

[0060] 10...housing, 11...magnetic shield plate, 12...processing section, 20...tube, 30...coil, 40...alternating current supply device, 41...cable, 42...power cable, 43...power cable, 50...rocker switch, 60...power connector, 70...food, 80...stick, 81...processing section, 82...holding section

Claims

1. at least one coil; an alternating current supply device for supplying an alternating current having a current value of 100 mA to 2 A, which continuously repeats frequency increase and decrease in a frequency range of 4.5 kHz to 8 kHz, to the coil; and When improving the texture of food is defined as an increase in the load and strain rate measured in a creep test that measures the breaking strength of the food by compressing it, or an increase in the load measured in a creep test that measures the breaking strength of the food by pulling it, this is a food texture improvement system that improves the texture of the food by passing the AC current through the coil and bringing the coil and food (limited to pickled ginger, burdock, shrimp crackers, seaweed strings, dried squid somen noodles, raisins, and shredded daikon radish) close together.

2. A food texture improvement system as described in claim 1, in which the coil and the food are brought within a distance of 20 cm from each other.

3. A food texture improvement system as described in claim 1, which holds the coil and the food in close proximity to each other for at least one second.

4. A food texture improvement system as described in claim 1, which brings the coil and the container in which the food is stored closer to each other.

5. A system for improving the texture of food as described in claim 1, in which the food is passed through or inserted inside a tube having the coil wound around at least one point on the outer surface.

6. A method for improving the texture of food, wherein the improvement in the texture of food is defined as an increase in the load and strain rate measured in a creep test in which the breaking strength of the food is measured by compressing the food, or an increase in the load measured in a creep test in which the breaking strength of the food is measured by pulling the food, by passing an alternating current of 100 mA to 2 A that continuously increases and decreases in the frequency range of 4.5 kHz to 8 kHz through at least one coil, while bringing the coil and food (limited to pickled ginger, burdock, shrimp crackers, seaweed strings, dried squid somen noodles, raisins, and shredded daikon radish) close together to improve the texture of the food.

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