JP2002330730A - Method for producing foamed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a foamed food, by which the raw material of the foamed food can wholly efficiently be heated. SOLUTION: This method for producing the foamed food, involving a process for Joule-heating the raw material of the foamed food, is characterized by carrying out a process for heating the surface of the raw material of the foamed food at a temperature of >=80 deg.C (wherein a process for immersing the raw material of the foamed food in hot water after the Joule-heating is excluded) before, during or after the Joule-heating.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing aerated food. In particular, the present invention relates to a method capable of inexpensively producing an aerated food having quality superior to conventional methods.

[0002]

2. Description of the Related Art As a representative of aerated foods, hampan has been popular since ancient times. Starch is a food that has many air bubbles in the tissue of food and has soft elasticity. The starch is produced by foaming a fish meat mixture containing a fish meat surimi, salt, seasoning, foaming agent, etc. to obtain an aerated surimi for the starch, forming the foam into a fixed shape, and then heating the mixture. Heating is performed by boiling in a boiling tank containing hot water of 80 ° C. or higher, or by steaming in a steam tank to which steam is supplied.

[0003] However, in order to carry out the conventional manufacturing method through such a boiling step or a steaming step, a large boiling tank or a steam tank must be provided, and a large amount of hot water or steam is also required. You. In addition, energy efficiency via hot water or steam, which is a heat medium, is low, so that there is a problem that manufacturing cost is increased.

[0004] In order to solve such a problem, a method has been developed in which Joule-heated aerated surimi for starch is heated. In Joule heating, a molded aerated surimi for starch is sandwiched between electrode plates facing each other and heated by energizing. By the energization, Joule heat is generated in the aerated surimi for starch, and the aerated surimi for starch can be efficiently heated from the inside. According to Joule heating, space can be saved and the manufacturing time can be shortened, so that the manufacturing cost can be reduced.

[0005]

However, it has been clarified that Joule heating has a problem that the surface is insufficiently heated because the aerated surimi for starch is heated from the inside. That is, it has been found that there is a problem that the inside of the aerated surimi for starch reaches the target temperature by the Joule heating, but the surface does not reach the target temperature. This is considered to be due to the fact that a portion of the surface cannot be energized due to the shape of the surface, and that heat radiation from the surface cannot be effectively prevented.

To cope with this problem, a method is considered in which Joule heating is continued until the surface reaches a target temperature. However, in this method, the internal temperature becomes too high, and the air entrapped in the food raw material is conceived. Are expanded by heating, and the whole food is excessively expanded. For this reason, another problem that only products with low commercial value can be manufactured has been faced.

[0007] In view of the problems associated with such joule heating, an object of the present invention is to provide a method capable of efficiently heating the whole aerated food raw material including aerated surimi for starch. And

[0008]

Means for Solving the Problems As a result of diligent studies, the present inventor has found that the step of heating the surface of the foamed food raw material to 80 ° C. or more is performed in combination with Joule heating.
The present inventors have found that the entirety of the aerated food material can be effectively heated, and have reached the present invention.

That is, the present invention relates to a method for producing an aerated food, which comprises a step of heating the aerated food raw material with Joule, wherein the air bubbles are added before, during, or after the Joule heating. Provided is a method for producing aerated food, characterized by performing a step of heating the surface of the food material containing the food to 80 ° C. or higher (excluding a step of immersing in hot water after heating the Joule).

In the production method of the present invention, the step of heating the surface of the foamed food material to 80 ° C. or higher is preferably performed during or after joule heating.
Further, as a step of heating the surface of the foamed food material to 80 ° C. or higher, it is preferable to employ any one of a method using hot water, a method using steam, a method using hot air, and a method using far infrared rays. Further, the production method of the present invention,
The present invention can be applied to an aerated food material having a specific gravity of 0.25 to 0.95. The production method of the present invention
In particular, it can be preferably used for producing starch.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for producing an aerated food according to the present invention will be described in detail. In this specification, “to” means a range including the numerical values described before and after it as a minimum value and a maximum value, respectively.

The method for producing an aerated food according to the present invention comprises the steps of:
After any heating of the joule, a step of heating the surface of the bubbled food material to 80 ° C. or higher is performed. In the following description, for the sake of convenience, the aerated food will be described by taking starch as an example.

The aerated food material (aerated surimi for starch) used in the joule heating of the present invention can be produced by the same method as that conventionally used.
A specific production method will be described below, but the method that can be used in the present invention is not limited to the following method.

Usually, salt is first added to fish meat surimi, and salting is performed as a so-called stirring process. As the fish meat surimi, it is typical to use fish meat surimi such as walleye pollock, shark, Kurokawa, goji, flounder, hockey, seaweed and the like. These surimi may be used alone,
Two or more kinds may be used in combination. The amount of salt added to the surimi can be appropriately adjusted, but is preferably 2 to 4%. The salting is preferably performed so that the salt spreads sufficiently to dissolve the salt-soluble protein, and is usually performed for about 10 to 20 minutes.

Additives such as a seasoning, a foaming agent, and water are appropriately added to the surimi after salting or the surimi before salting and stirred. The type of seasoning to be added is not particularly limited. For example, mirin, sugar, salt, starch, sodium glutamate and the like can be added. As a foaming agent, for example, yam, egg white, and a thickening polysaccharide can be added. Further, food additives other than the seasoning and the foaming agent can be appropriately added. For example, a coloring agent, a fragrance, and the like can be added. The combination and order of these additives are not particularly limited as long as the effects of the present invention are not impaired. For example, some of these additives may be added during salting.

The stirring referred to here is, for example, normal stirring performed when mixing additives and the like, and does not necessarily mean a stirring step particularly for foaming.
Note that the foaming can also be aerated by forcibly injecting air in the aeration step after the stirring step. Of course, after mixing the foaming agent, it can be aerated by stirring or the like. The specific gravity of the aerated aerated surimi for starch after aeration is preferably set in the range of 0.25 to 0.95, and more preferably in the range of 0.30 to 0.55. According to the present invention, it is possible to make the specific gravity of the aerated surimi for starch smaller and increase the air content than before. That is, it can be produced using a starch-containing aerated surimi having a specific gravity of 0.25 to 0.45, preferably 0.3 to 0.4. Therefore, according to the production method of the present invention, a starch having a light texture that cannot be produced by the conventional method can be produced.

The aerated surimi for starch is heated after being formed into a desired shape. The shape after molding is not particularly limited, and various shapes such as a plate shape and a rod shape can be adopted. However, it is necessary that the shape be such that Joule heating described below can be performed.

In the production method of the present invention, Joule heating is performed as an essential step in order to heat the molded aerated surimi for starch. Joule heating converts electric energy into heat energy inside and on the surface of the aerated surimi for starch by supplying electricity to the aerated surimi for starch, and heats the aerated surimi for starch by the Joule heat generated thereby. It is. The details of Joule heating are described in Food Processing Technology Vol. 14 (1), pp. 12-18 (1994).

The Joule heating device may be any device that can generate Joule heat by supplying electricity to the aerated surimi for starch. More specifically, any device can be used as long as it can sandwich a gas-filled starch paste formed between electrodes such as a titanium electrode. For example, as shown in FIG. 1 of the accompanying drawings, a contact-type Joule heater that energizes and heats by sandwiching a gas-containing surimi 1 for starch between a pair of electrodes 2 supported by an electrode support 3 is a preferred example. be able to.

The voltage applied to the Joule heater is not particularly limited, but is preferably determined by the type of surimi used and the distance between the electrodes sandwiching the aerated surimi for starch.
Usually, the voltage is set to 5 to 25 V per centimeter of electrode distance, but it is preferable to set to 7 to 19 V according to the specific gravity of the aerated surimi for starch. The heating time is preferably determined mainly considering the weight and specific gravity of the starch-containing aerated surimi, the distance between the electrodes, and the electrode area. For example,
When electrodes are installed on the left and right sides of the aerated surimi for starch and electricity is supplied in the longitudinal direction, 100 to 160 seconds are preferable, and 120
~ 140 seconds is more preferred. In addition, when electrodes are placed above and below the air-containing surimi for starch and electricity is supplied in the thickness direction, 5
0-60 seconds is preferred. According to the Joule heating, since heat is generated from the inside of the aerated surimi for starch, the desired heating can be performed in a shorter time despite the presence of the air. Therefore, according to the present invention, starch can be heated with less energy. The center temperature of the aerated surimi for starch during joule heating is preferably set to 65 to 85 ° C, more preferably set to 70 to 82 ° C, and still more preferably set to 75 to 82 ° C. Heating to 80 ° C is even more preferred, and heating to 78-80 ° C is particularly preferred.

When the aerated surimi for starch is heated with Joule, heat is generated from the inside, so that the surface temperature becomes lower than the internal temperature and the surface is insufficiently heated. If the surface is sufficiently heated, the whole aerated surimi for starch is excessively expanded as described above, which is not preferable because the commercial value of the starch is impaired. For this reason, in the production method of the present invention, in addition to Joule heating, a step of heating the surface of the aerated surimi for starch to 80 ° C. or higher is performed.

The specific means of such a heating step is not particularly limited as long as the surface of the aerated surimi for starch can be heated to 80 ° C. or higher. Preferred is a method using hot water, a method using steam, a method using hot air,
This is a method using far infrared rays. It is recommended to maintain the surface temperature of the aerated surimi for starch at 80 ° C. or higher for 1 minute or more, and it may be preferable to maintain the surface temperature for 2 to 3 minutes. From the viewpoint of food hygiene, extremely safe food can be provided if the surface temperature of the aerated surimi for starch is maintained at 80 ° C. or higher for 5 minutes or longer.

The heating method using hot water that can be employed in the present invention is a method in which an aerated starch-containing surimi is immersed in hot water. Normally, air-containing surimi for starch is fed into a tank containing hot water, and is sent out after a certain period of time to heat. It is preferable to keep the temperature of the hot water in the tank constant and adjust the degree of heating by appropriately adjusting the immersion time. The hot water temperature and immersion time
There is no particular limitation as long as the surface temperature of the aerated surimi for starch reaches 80 ° C. or higher throughout the production process of the present invention. For example, when wrapping the whole package in hot water and heating it after packaging the joule-heated starch,
For example, it can be heated by immersing it in hot water at 82 ° C. for 2 to 3 minutes.

The heating method using steam which can be employed in the present invention is a method of heating by contacting the steamed surimi for starch with the steam and transferring the heat of the steam to the surface of the steamed surimi for starch. . Usually, heating is carried out by spraying steam onto the aerated surimi for starch.
The amount of steam used and the contact time with the steam were such that the surface temperature of the aerated surimi for starch was 80 ° C. throughout the manufacturing process of the present invention.
There is no particular limitation as long as the conditions reach the above. For example, unpackaged starch-containing aerated surimi can be sprayed with steam at an ambient temperature of 82 ° C. for 3 to 5 minutes. After packaging, steam can be sprayed at an ambient temperature of 82 ° C. for 4 to 6 minutes.

The heating method using hot air which can be adopted in the present invention is to apply hot air to the aerated surimi for starch,
This is a method of heating by transmitting the heat of hot air to the surface of the aerated surimi for starch. According to the hot air, unlike the case where hot water or steam is used, it is possible to prevent the aerated surimi for starch from absorbing moisture to generate moisture.
In addition, if a relatively low temperature hot air is used, the surface can be gently heated. The temperature of the hot air and the contact time are not particularly limited, as long as the surface temperature of the aerated surimi for starch reaches 80 ° C. or higher throughout the production process of the present invention. For example, an unpackaged aerated surimi for starch can be heated by blowing hot air at 160 ° C. for 2 to 3 minutes.

The heating method using far infrared rays which can be employed in the present invention is a method of irradiating the surface of the aerated surimi for starch with far infrared rays to heat it. Irradiation of far-infrared rays is usually performed using a far-infrared heater. The far-infrared heater may be an electric far-infrared heater in the form of a rod, a panel, or a lamp, or may be a radiant or surface-burning gas far-infrared heater. By heating with far infrared rays, it is possible to brown the surface. Therefore, adopting heating by far infrared rays has an advantage that a desired appearance can be formed simultaneously with surface heating. Further, since there is no occurrence of unevenness in grilling as in the case of burning with a flame, there is an advantage that individual differences of products are hardly generated.

The irradiation energy and irradiation time of far infrared rays are as follows:
There is no particular limitation as long as the surface temperature of the aerated surimi for starch reaches 80 ° C. or higher throughout the production process of the present invention. For example, 40 to 5
When irradiating far-infrared rays using a heat source at 115 ° C. installed at a distance of 0 cm, irradiation is preferably performed for 2 to 3 minutes. When irradiating far-infrared rays to the packaged starch, care must be taken so that the heating temperature does not exceed the melting point of the packaging material.

Heating methods other than the above-mentioned Joule heating may be performed before, during, or after Joule heating. Preferred is during or after Joule heating. For example, if heating with hot water or steam is performed before heating the joule, the surface of the aerated surimi for starch will become slightly flaky or the surimi will sag and deform, so the electrode plate will be used during the subsequent joule heating. However, there is a possibility that it may be difficult to uniformly contact the aerated surimi for starch. Further, if heating by hot air or far-infrared rays is performed before heating the joule, the surface of the aerated surimi for starch is dried, which may make it difficult to conduct electricity during the subsequent joule heating. Therefore, when performing these heating before Joule heating, it is preferable to perform under relatively mild conditions. Note that the step of immersing in hot water after heating the joule is excluded from the scope of the present invention.

Heating methods other than the above-described Joule heating include two methods:
A combination of more than one species may be performed. In that case, two or more heating methods may be performed simultaneously, or may be performed at different times. When a combination of two or more heating methods is used, heating may be performed so that the surface temperature becomes 80 ° C. or higher through these heating methods. In order to sufficiently sterilize the surface, it is preferable to select a condition such that the surface is maintained at a temperature of 80 ° C. or higher for 5 minutes or longer.

According to the production method of the present invention, the surface can be sufficiently heated as compared with the case where Joule heating is performed alone. For this reason, it is possible to manufacture a starch that has been sufficiently sterilized up to the surface while preventing excessive expansion.

Further, according to the production method of the present invention, there are the following advantages as compared with the case where a heating method other than Joule heating is used alone. Since the air-containing surimi for starch to be heated contains air bubbles, it is difficult for heat to be quickly transmitted to the center even when heated from the outside. For this reason, for example, in a method of boiling or steaming, it takes a certain time (5 to 5 hours) to reach the center of the aerated surimi for starch.
7 minutes). However, when the boiling or steaming process takes such a long time, the surface of the starch absorbs moisture and softens.
Will occur. This kind of moisturized starch
The shape easily collapses in the subsequent packaging process, etc.
In the above-mentioned heating method, protein is eluted from the starch and the process is contaminated.
Further, in order to prevent excessive moisture, the water content and the air content of the aerated surimi for starch must be limited, and there is also a problem that the range of usable raw materials (particularly the grade of the surimi) is narrowed. Moreover, even if the moisture is improved by such a method, there is also a problem that the texture unique to the starch is lost. According to the production method of the present invention, when heating is performed in combination with Joule heating, a good starch can be produced while preventing such excessive surface moistening and deterioration of texture.

The starch produced by the production method of the present invention can appeal various ways of eating more than conventional starch. For example, conventional hampen can be eaten as it is with seasonings such as wasabi and soy sauce, but there is considerable resistance among ordinary consumers to raw edible food due to its moisture. However, by eliminating the moisture, the food can be spread not only to the above-mentioned raw food method but also to salads and the like. Further, when fried or grilled, it can be more easily fried and roasted than conventional products, so that the range of cooking is widened. It is also possible to eat as a pot-like ingredient such as oden in the same manner as before.

Although the present invention has been described with reference to starch, the present invention can be similarly applied to aerated foods other than starch. For example, the present invention can be suitably applied to a case in which fish meat is used as a raw material, a date roll, and the like. Furthermore, the production method of the present invention can be applied using a meat minced meat such as chicken fillet used for producing a pasteurized meat minced meat product described in JP-A-7-289203.

[0034]

The features of the present invention will be described more specifically with reference to the following examples. Material, amount used in the following examples,
The ratio, processing content, processing procedure, and the like can be appropriately changed without departing from the spirit of the present invention. Therefore, the scope of the present invention should not be construed as being limited by the specific examples described below.

(Example 1) 30 kg of shark surimi, 20 kg of pollock surimi, 2 kg of salt, 5 kg of egg white,
Toro potato 1.25 kg, guar gum 0.13 as foaming agent
kg, other traces of seasonings, and 17.2 kg of water were mixed with a stirrer. Using a continuous foaming machine, the resulting mixture was aired to prepare a fish meat mixture having a specific gravity of 0.45. The fish mixture was formed into a starch shape using a mold, and immediately heated by sandwiching both ends with electrodes of a Joule heater shown in FIG. At this time, the distance between the electrodes was about 10 cm. As a result of conducting electricity at 90 V for 120 seconds, the center temperature of the fish meat mixture at 15 ° C before heating reached 80 ° C.

(Example 2) By the same method as in Example 1,
A fish mixture in the shape of a starch was formed. This fish meat mixture was placed on a plate-shaped electrode, and another plate-shaped electrode was superimposed thereon and heated with Joule. At this time, the distance between the electrodes was about 2 cm. As a result of conducting electricity at 37V for 50 seconds, the central temperature of the fish meat mixture at 15 ° C before heating reached 80 ° C.

[0037]

According to the production method of the present invention, the whole aerated food material can be efficiently heated. Therefore, the production method of the present invention can be applied to the production of various aerated foods such as starch.

[Brief description of the drawings]

FIG. 1 is a schematic sectional view of a Joule heater that can be used in the production method of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Aerated surimi for starch 2 Electrode 3 Electrode support 4 Plate

Claims (10)

[Claims] 1. A method for producing an aerated food, comprising a step of heating the aerated food material with Joule heating, wherein the aerated food material is added before, during, or after heating the Joule. A step of heating the surface of the mixture to 80 ° C. or higher (excluding the step of immersing in hot water after heating the joule). 2. The step of heating the surface of the foamed food material to a temperature of 80 ° C. or higher during or after the heating of the joule.
Method for producing aerated food. 3. The method for producing an aerated food according to claim 1, wherein the step of heating the surface of the aerated food material to 80 ° C. or higher is performed using hot water. 4. The method for producing an aerated food according to claim 1, wherein the step of heating the surface of the aerated food material to 80 ° C. or higher is performed using steam. 5. The method for producing an aerated food according to claim 1, wherein the step of heating the surface of the aerated food material to 80 ° C. or higher is performed using hot air. 6. The method for producing an aerated food according to claim 1, wherein the step of heating the surface of the aerated food material to 80 ° C. or higher is performed using far infrared rays. 7. The aerated food material has a specific gravity of 0.25.
The method for producing aerated food according to any one of claims 1 to 6, wherein 8. The method for producing an aerated food according to claim 1, wherein the aerated food raw material is an aerated fish meat surimi and starch is produced. 9. An aerated food product produced by the production method according to claim 1. 10. A starch produced by the production method according to claim 8.