JP2004194502A - Furikake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide Furikake (tastily seasoned dried granules for sprinkling over rice) for toughening the jaws and teeth because the Furikake has rich nutrition and moderate hardness and chewing is induced to assist the absorption of nutriments because saliva is induced and having excellent long-term keeping quality. <P>SOLUTION: This Furikake comprises at least one kind of the following (A) to (C). In the Furikake, beans are black soybeans. The Furikake has ≤7 mass% of moisture content in the (A) to (C). The (A) is a dried crushed material of the beans and the (B) is a dried small fish. The (C) is a dried crushed material of vegetables. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to sprinkling using a dried product that has been dried as it is without subjecting the material to processing such as powdering and granulation, and more specifically, has a certain degree of hardness, Sprinkles that can be made tough.
[0002]
[Prior art]
In the conventional sprinkling method, fish and vegetables, which are raw materials, are generally powdered, and a thickening material such as dextrin is added to the powder to form a kneaded product, which is then generally used after granulation. However, this has a drawback that it becomes an artificial taste and does not contribute to improvement of mastication power because it is soft.
[0003]
On the other hand, small fish such as potatoes were dried to some extent and used as they were, but these were semi-dried products having a large moisture content in consideration of mouthfeel and the like. These semi-dried products may be further dried during storage, but since they progress gradually after processing, the flavor and quality such as taste and aroma are severely deteriorated, and they are discarded because they dry unevenly. Was.
[0004]
Furthermore, there is a dried small fish as a favorite item such as a snack or a confectionery, but since such a favorite item is eaten as a snack such as sake, it is covered with a thick seasoning and has a taste that can be eaten over rice. It was not. In addition, the small fish seasoned with mirin etc. was sticky, and the small fish were stuck together, so it was not possible to sprinkle on the rice smoothly.
[0005]
Beans, such as black beans, are boiled or used as a material for bean rice. However, these require time and effort for cooking, and children who do not like the taste of beans cannot easily eat them. They can be easily eaten at any time, like sprinkles, and the taste is alleviated by drying. Few things could be eaten without.
[0006]
On the other hand, in recent years, there has been a problem that all foods are processed so softly as to emphasize texture and the like, and therefore, the mastication force tends to decrease. In particular, the biting force of the child is reduced. This decrease in chewing power causes problems such as a decrease in secretion of saliva. Saliva contains a large amount of glycoproteins such as mucin and mucopolysaccharides such as hyaluronic acid and chondroitic acid, which protects and repairs the mucous membranes of the mouth and esophagus, lysozyme which suppresses various bacteria, and carcinogens It also contains lactoperoxidase, which suppresses the action of, and foods that promote chewing to promote their secretion are very significant. In addition, it is said that the cause of temporomandibular disorders in recent years is a decrease in masticatory power. In order to prevent these diseases, foods with a certain degree of rigidity and rich nutrition are required.
[0007]
In addition, there are confectionery such as chips obtained by drying vegetables, but it has not been conventionally considered to use them for sprinkling. This is because the chips are sliced vegetables, which are too large to be cooked, and may be clogged by the throat for small children to eat. This is because the.
[0008]
[Patent Document 1]
Japanese Patent Application Laid-Open No. 2000-116355 (Claims)
[0009]
[Problems to be solved by the invention]
Accordingly, it is an object of the present invention to provide a sprinkle that has abundant nutrition and moderate hardness, can promote chewing, and has excellent long-term storage properties.
[0010]
[Means for Solving the Problems]
The above object is achieved by sprinkling, characterized by containing at least one of the following (A) to (C).
(A) Dried crushed beans (B) Dried small fish (C) Dried crushed vegetables
BEST MODE FOR CARRYING OUT THE INVENTION
The sprinkle in the present invention includes so-called seasoning, which is sprinkled on rice and sprinkled on rice, and sprinkled on sweets and other ingredients.
[0012]
The beans used in the dried crushed beans of (A) in the present invention include soybeans, red beans, broad beans, green soybeans and the like. Glycinin protein, neutral fat, which promotes cholesterol excretion and lowers blood concentration Contains lecithin, which dissolves cholesterol and cholesterol; saponin, which promotes lipid metabolism and prevents obesity; galactooligosaccharide, which promotes defecation; water-soluble dietary fibers such as pectin, squalene, and lignans; In addition to linoleic acid and linolenic acid which have an action, vitamin E, vitamin B1, vitamin B2, iron, sodium, and anthocyanin-based delphinfin which is a black pigment which is also known to have an effect of eliminating active oxygen are contained. For this reason, black beans are preferable among soybeans. There are also various varieties of black beans such as Tamba black, Iwakuro, light black (medium light black), tokakuro, late light black, etc. Any of them can be used, but they have high nutritional value and excellent taste. In view of this, a variety called Tamba black is preferred, and among them, Tamba black produced in Tamba is most preferred.
[0013]
The dried and crushed beans are dried and crushed after immersion, boiling, etc., in seasoning liquids (salt solution, reduced starch syrup, trehalose aqueous solution, etc.) or water, if necessary. It may be crushed by a mill or the like after drying, or may be crushed in advance and dried. By immersing in a seasoning liquid, water, or the like, it is possible to achieve a somewhat soft finish without losing the crispness that is the object of the present invention.
[0014]
The drying method is not particularly limited, and examples thereof include roasting, hot-air drying, freeze-drying (freeze drying), drying by vacuum fryer, irradiation with far-infrared rays, and the like, and these can be used alone or in combination.
[0015]
In roasting, beans are easily flavored by roasting the beans, and in particular, the flavor is imparted to improve the fragrance. Further, the beans can be quickly dried because of the direct fire.
[0016]
Since hot air drying is performed at a relatively low temperature of 50 to 80 ° C., there is an advantage that drying can be performed without burning while utilizing the flavor of the material, and the cost can be reduced.
[0017]
The freeze-dried product is porous and has good water return because the moisture of the frozen material is directly vaporized under vacuum in the form of ice. Therefore, when you sprinkle on rice and eat it, you can get a crisp texture and at the same time you can train your teeth by chewing, but after chewing, immediately absorb the water in saliva and regain the original flavor, It is also preferred in that it is immediately digested.
[0018]
On the other hand, since the vacuum fryer flies in a high vacuum state, moisture can be reduced at a low temperature in a short time. Therefore, it is preferable in that the flavor of the material is more maintained, the discoloration is less, and a dried product having particularly excellent long-term storage properties can be obtained. Also, because of the use of oil, it is difficult to form a fine powder by drying, the shape of the material is well maintained, the proliferation of bacteria is suppressed, and when eating, the flavor of the oil improves the taste, and it has a crisp feeling Nevertheless, there are many advantages of a soft finish.
[0019]
In the case of producing the dried and crushed beans of (A), roasting is most preferred because roasting can extract the aroma of beans.
[0020]
Drying conditions are, for example, roasting at 170 to 180 ° C for 15 to 20 minutes, hot air drying at 50 to 80 ° C, preferably 60 to 70 ° C for 100 to 200 minutes, and freeze drying. Under reduced pressure at -40 to -20 ° C for 20 to 30 hours, and in the case of a vacuum fryer, at 90 to 120 ° C under reduced pressure.
[0021]
For the crushed material, any of the skin portion and the contents of the beans may be used, but in the case of black beans, since the skin portion contains a large amount of delphinfin pigment, it is preferable to use the skin portion .
[0022]
Crushed legumes also include fine powder, and the size is not particularly limited, but those with a certain size are more chewy, induce chewing, strengthen teeth, and strengthen the jaw. In addition, it promotes the secretion of saliva, including the secretion of glycoproteins such as mucin, mucopolysaccharides such as hyaluronic acid and chondroitic acid, lysozyme that suppresses various bacteria, and lactoperoxidase that suppresses the action of carcinogens. It is preferable to enhance the absorption of nutrients, for example, the maximum diameter (mesh pass) is preferably 0.05 mm or more, particularly preferably 0.1 mm or more, most preferably 0.2 mm or more. On the other hand, when the size is somewhat smaller, the size is preferably 10 mm or less, particularly preferably 8 mm or less, and most preferably 5 mm or less, because it is easy to eat and easily mixes with other sprinkling materials.
[0023]
The moisture content of the dried and crushed legumes is preferably 7% by mass or less, particularly preferably 6% by mass, for a crisp texture, effective induction of mastication, and long-term storage stability. Or less, most preferably 5% by mass or less. On the other hand, in order to leave the original flavor and color of the beans, the water content is preferably 0.1% by mass or more, particularly preferably 0.5% by mass or more, and most preferably 1.0% by mass. That is all.
[0024]
The small fish used for the dried small fish of (B) in the present invention includes sardine fry, such as sardine sardine, such as chirimenjako, but it is easy to mix uniformly with other sprinkled ingredients, and From the point of having fun and inducing the appetite of children, it is preferable to use a small fish of a certain size or less that can sprinkle the original shape of the small fish.
[0025]
Dried small fish is a small fish that has been immersed in a seasoning solution (salt solution, reduced starch syrup, trehalose aqueous solution, etc.) or water, etc., if necessary, dried as it is, and a mill, etc. Examples include those that have been crushed in advance, or those that have been crushed in advance and then dried. However, it is preferable to leave the original shape of the fish because it is more pleasing to the eyes, invites children's appetite, and induces chewing than crushed products. By immersing in a seasoning liquid, water, or the like, it is possible to achieve a somewhat soft finish without losing the crispness that is the object of the present invention.
[0026]
The drying method is not particularly limited, and examples thereof include hot air drying, freeze drying (freeze drying), drying using a vacuum fryer, and irradiation with far-infrared rays. These can be used alone or in combination. In the case of producing, a roast feeling is imparted, the fishy smell disappears, hot-air drying is preferable in that it can be performed at low cost, and freeze-drying is preferable in that the original color of the small fish is left, and the oxidation speed is slow. Vacuum fryers are preferred in that they do not damage the material, use fine oil to produce fine powder, and hold the shape of the small fish firmly.
[0027]
Drying conditions are, for example, in the case of hot air drying, at 50 to 80 ° C, preferably 60 to 70 ° C for 100 to 200 minutes, and in the case of freeze drying, under reduced pressure at -40 to -20 ° C for 20 to 30 hours. In the case of a vacuum fryer, the temperature is 90 to 120 ° C. under reduced pressure.
[0028]
Dried small fish also include powder, and the size is not particularly limited, but those with a certain size are more chewy, induce chewing, make jaws and teeth strong, and are sugar proteins. Promotes the secretion of mucus, mucopolysaccharides such as hyaluronic acid and chondroitic acid, lysozyme that suppresses germs, lactoperoxidase that suppresses the action of carcinogens, and promotes the secretion of saliva, and enhances the absorption of nutrients in sprinkling materials For example, the major axis is preferably 5 mm or more, particularly preferably 8 mm or more, and most preferably 10 mm or more. On the other hand, it is preferably 45 mm or less, particularly preferably 40 mm or less, and most preferably 35 mm or less, because it is easier to eat and to mix uniformly with other sprinkling materials when the size is somewhat smaller.
The long diameter means the diameter of the longest part in the tail direction from the head of the small fish.
[0029]
The moisture content of the dried small fish is preferably 7% by mass or less for the crisp texture, the effective induction of mastication, and the long-term storage stability, which are not found in the conventional sprinkling of small fish. It is particularly preferably at most 6% by mass, most preferably at most 5% by mass. On the other hand, the water content is preferably 0.1% by mass or more, particularly preferably 0.5% by mass, in order to leave the original flavor and color of the small fish or to prevent breakage during packing and transportation. Or more, and most preferably 1.0% by mass or more.
[0030]
The vegetables used for the dried and crushed vegetables of (C) in the present invention are not particularly limited, and carrots, pumpkins, winter melons, onions, lotus roots, potatoes, sweet potatoes, taros, potatoes, potatoes, burdock, bamboo shoots are provided. , Cucumber, eggplant, tomato, peppers (red peppers, green peppers, yellow peppers), cabbage, spinach, komatsuna, broccoli, arugula, asparagus, rape, green beans, corn, etc. Carrots, pumpkins, spinach and the like are preferable in terms of aesthetic appearance, and burdock and the like are preferable in terms of containing a large amount of fiber. These can be used alone, but it is preferable to use a mixture of them in terms of nutritional balance and color.
[0031]
Vegetables that are dried and crushed are vegetables that have been immersed in a seasoning solution (salt solution, reduced starch syrup, trehalose aqueous solution, etc.) or water, etc., dried as they are, and then crushed with a mill or the like. Can be used, but those that have been crushed in advance and then dried are preferred in that they do not easily lose their shape. By immersing in a seasoning liquid, water, or the like, it is possible to achieve a somewhat soft finish without losing the crispness that is the object of the present invention.
[0032]
The drying method is not particularly limited, and examples thereof include hot air drying, freeze drying (freeze drying), drying using a vacuum fryer, and irradiation with far-infrared rays. These methods can be used alone or in combination.
[0033]
In the case of producing the dried and crushed vegetable (C), it is dried at a relatively low temperature of 50 to 80 ° C., so that it can be dried without burning while taking advantage of the flavor of the material, and at a low cost. However, the vacuum fryer is preferable in that, in addition to the above-mentioned advantages, in particular, vegetables containing a large amount of fiber such as burdock can be dried while imparting a soft and crisp texture.
[0034]
Drying conditions are, for example, in the case of hot air drying, at 50 to 80 ° C, preferably 60 to 70 ° C for 100 to 200 minutes, and in the case of freeze drying, at -40 to -20 ° C for 20 to 30 hours, and a vacuum fryer. In this case, the temperature is 90 to 120 ° C. under reduced pressure.
[0035]
Dried and crushed vegetables include powder, and the size is not particularly limited, but those with a certain size are more chewy, induce chewing, make the teeth strong, and secrete saliva. It is preferable to promote the absorption of nutrients in the sprinkling material, for example, the maximum diameter is preferably 0.05 mm or more, particularly preferably 0.1 mm or more, most preferably 0.2 mm or more. However, the size in which the fibers do not remain is preferably 15 mm or less, particularly preferably 10 mm or less, and most preferably 8 mm or less, because the texture is good, the texture is easy to eat, and the fibers are easily mixed with other sprinkling materials.
However, a slice having a thickness of 5 mm or less is preferable because it is soft and easy to eat, and particularly preferably 3 mm or less.
[0036]
The moisture content of the dried and crushed vegetable is preferably 7% by mass or less, particularly preferably 6% by mass, for the sake of a crisp texture, effective induction of mastication, and long-term storage stability. % By mass, most preferably 5% by mass or less. On the other hand, in order to leave the original flavor and color of vegetables, the water content is preferably 0.1% by mass or more, particularly preferably 0.5% by mass or more, and most preferably 1.0% by mass. That is all.
[0037]
In the sprinkling of the present invention, in addition to the above, sesame, dried shrimp, grilled laver, blue seaweed, commonly used sprinkling, and other commonly used sprinkled fish and vegetables can be used as appropriate. In particular, when black beans are used as an essential component, it is preferable to mix a sprinkling material having a high calcium content because abundant magnesium in the black beans promotes bone formation by calcium.
[0038]
The dried products (A) to (C) used in the present invention can be used with their natural flavors as they are, but as long as the sprinkling performance is not impaired, seasonings usually used as sprinkling materials are used. Can also be sprayed.
[0039]
The mixing ratio with other sprinkling ingredients is not particularly limited, but from the viewpoint of nutritional balance, ease of eating, color, etc., for example, the ingredients (A) to (C) are 5 to 30% by mass. Is mentioned.
[0040]
【Example】
Hereinafter, the sprinkling production method of the present invention will be exemplified, but the present invention is not limited thereto.
[0041]
Example 1 (black bean sprinkle)
After washing and soaking the black beans (Tamba black), they were roasted at 170 ° C. for 18 minutes and dried to a water content of 4.1% by mass. Then, it was pulverized with a mill to a maximum diameter of 5 mm. It was mixed with other sprinkling materials (seaweed, green laver, sesame, shavings, seasonings (soy sauce, sugar, mirin, etc.)) produced in a usual manner at the following ratio to obtain a sprinkle of the present invention.
[0042]
26% by mass
Sesame 26% by mass
Seasoning 20% by mass
Nori 3% by mass
Green seaweed 5% by mass
Black beans 20% by mass
[0043]
The obtained sprinkle had an excellent crisp texture due to the dried crushed black beans and sufficiently induced chewing.
[0044]
Example 2 (Jako sprinkle)
Crimson jam with an average major axis of 12 mm was boiled in a kettle at 100 ° C., immersed in reduced starch syrup, and dried by hot air drying to a water content of 4.2% by mass. It was mixed with other sprinkling materials (seaweed, green laver, sesame, shavings, seasonings (soy sauce, sugar, mirin, etc.)) produced in a usual manner at the following ratio to obtain a sprinkle of the present invention.
[0045]
36% by mass
Sesame 26% by mass
Seasoning 20% by mass
Nori 3% by mass
Green seaweed 5% by mass
Chirimenjako 10% by mass
[0046]
The sprinkle obtained was excellent in the crisp texture of the dried small fish and sufficiently induced chewing.
[0047]
Example 3 (sprinkling vegetables and beans)
Each vegetable (carrot, pumpkin, green beans, broad beans, cabbage, komatsuna, rape, red pepper, corn, green soybeans) sliced to a thickness of 1.5 mm or less and cut to a maximum diameter of 10 mm passes, after washing, in a seasoning liquid It was dried by immersion and freeze-drying at −30 ° C. for 24 hours to a water content of 4.5% by mass. The burdock was cut into a 10 mm pass, seasoned with seasoning liquid, sesame, and chili pepper, and dried with a vacuum fryer to a water content of 4.5% by mass. The sprinkle of the present invention was obtained by mixing with other sprinkle materials (seaweed, seaweed, sesame, shaved knots) produced by a conventional method.
[0048]
The resulting sprinkle had an excellent crisp texture due to dried and crushed vegetables and beans (green soybeans), and sufficiently induced chewing. In particular, burdock containing a large amount of fibrous material remained soft and crisp, and was very unique as a sprinkle.
[0049]
【The invention's effect】
The sprinkle of the present invention has a certain degree of rigidity, and can induce chewing, thereby making the jaws and teeth strong, and can induce saliva, thereby helping to absorb nutrients. In particular, the use of black beans having a high magnesium content is preferable because the action of calcium and the like is enhanced. In the case of dried small fish, leaving the original shape of the fish can excite the child's appetite. Further, 100% of the raw material components can be utilized. Further, since no work of kneading or melting is involved, the destruction of the raw material components is small, and the nutritional components can be utilized as they are.

Claims (4)

A sprinkle comprising at least one of the following (A) to (C):
(A) Dried crushed beans (B) Dried small fish (C) Dried crushed vegetables The sprinkle according to claim 1, wherein the beans are black beans. The sprinkle according to claim 1 or 2, wherein the water content of (A) to (C) is 7% by mass or less. The sprinkle according to claim 1, wherein the sizes of (A) to (C) are in the following range.
(A) 10 mm or less (B) 45 mm or less (C) 15 mm or less