JP2005052141A - Instant dry ingredient material containing meat raw material and method for improving rehydration of the same with hot water - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an instant dry main ingredient material extremely excellent in rehydrating properties with hot water and containing a meat raw material, no matter whether the meat raw material is thick, by solving such a problem that a meat-containing product is conventionally difficult to be used as an essential main ingredient material of an instant dry food by making good use of flavors and mouth feelings inherent in the meat-containing product. <P>SOLUTION: The instant dry main ingredient material contains the meat raw material, wherein the main ingredient material is so structured that a kneaded meat part and a rod-like or sheet-like edible material are contacted with each other, and the edible material is arranged so as to cross a contact surface which is formed by contacting the main ingredient material with the hot water when the instant dry main ingredient material is rehydrated with the hot water. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to an instant desiccant material that has a meat ingredient and is extremely excellent in hot water reversibility even when it is thick, a method for producing the same, and an instant dry food product to which the instant desiccant material excellent in hot water return property is attached. .

Various instant drying ingredients are attached to instant dried foods such as instant dried noodles, instant miso soup, and instant tea pickles. This drying ingredient is an important factor that determines the character of the product such as taste, texture and appearance. Instant dry food is eaten after hot water has been reconstituted in about 5 minutes at the longest, so the attached drying material is required to have a quality that allows hot water to quickly return to hot water. Yes.

Examples of conventional main drying tool materials include fried (including seasoning type), tempura, wakame, and wild vegetables. However, there are no products that contain meat-based products mainly composed of meat ingredients such as bamboo products such as bamboo rings and sea bream, and livestock meat products such as hamburger and meatballs. Only a thin drying material is attached as a supporting character.

This is because conventional main ingredients such as deep-fried chicken and tempura have relatively good hot-water reversibility, whereas meat-containing products have extremely poor hot-water rejuvenation. Therefore, if the thickness is thick, the texture after reconstitution with hot water will be different from the original meat-containing product. Therefore, the conventional technique of simply drying the ingredients is limited to the size and thickness that can be returned to hot water in a short time, and must be very small and thin. It could not be a major ingredient. Techniques to be referred to in order to solve such problems are listed below.

Patent Document 1 discloses starch, wheat, egg white and thickening polysaccharides without using fish meat in order to improve the fishy odor, ease of deterioration, and high price of surimi surimi frequently used as fish meat. Describes a method for producing a dried fish paste product-like food using as a main ingredient. Although what was obtained by such a method is unknown about hot water return property, since the fish meat is not used at all, the subject like this invention does not arise.

Patent Document 2 discloses a method for producing a dried food made from fish surimi with good hot water return. However, in this method, in order to provide a dried food that can be restored to a flaky food with a texture similar to that of a fish meat, the fiber is mixed with the surimi and a loosening process is added. The shape does not remain and the original texture of kamaboko is lost.

Patent Document 3 describes a dried fish product and a method for producing the same, which is intended to be eaten as a delicacy as it is after drying. Different from dry product.

Patent Document 4 describes that curdlan (heat-coagulating β-1,3-glucan), sugars and starch degradation products are blended in order to speed up the hot water return of dried fish and meat products. However, in this method, since raw materials other than fish and meat are used, the original flavor of fish and meat is lacking.

Patent Document 5 describes a method for improving the restoring property of a drying tool material in an instant food by mixing a textured soybean protein (meat-like protein) with a jumpsuit containing fish and meat. Such a method is also expected to improve hot water reversion to some extent, but is not sufficient, and when meat-like protein is mixed with fish such as kamaboko, the texture of the fish may be impaired.

JP-A-6-153831 JP 2000-279135 A JP 2002-095445 A JP-A-6-319488 Japanese Patent Laid-Open No. 62-122560

Thus, depending on the conventional technology, it is not possible to obtain an instant drying material containing meat ingredients that are extremely excellent in hot-water reversal, even if they are thick, while maintaining the original flavor and texture of meat-containing products. It was difficult for meat-containing products to become the main ingredient of instant dry foods. The present invention aims to solve such problems.

As a result of diligent research to solve the above-mentioned problems, the present inventor edible body such as fried chicken in the meat portion using the meat raw material as the main ingredient, water (hot water) of the ingredients when reconstituted with the dry ingredients. If it is placed in contact with the surface and dried after heating, the resulting instant desiccant material is extremely superior to conventional meat-containing products even though it is thick. The present invention has been completed by obtaining knowledge that can be used as a main instant drying tool.

That is, the present invention is as follows:
(1) An instant drying ingredient containing meat ingredients, which is formed by contacting a kneaded meat portion and a rod-like or sheet-like edible body, and when the instant drying ingredient is reconstituted with hot water An instant desiccant material characterized in that the edible body is arranged in a crossing manner with respect to the contact surface with water.
(2) The instant drying tool material according to (1) above, wherein the pattern of the edible body is exposed in a spiral, concentric, striped, or speckled shape with respect to the contact surface of the instant drying tool with water. .
(3) The instant drying material according to (1), wherein the amount of the edible body is 0.1 to 50% by weight with respect to the paste meat portion.
(4) The instant drying tool material according to the above (1), wherein the space between the edible bodies is 1.5 to 30 mm with respect to the contact surface of the instant drying tool material with water.
(5) The instant drying tool material according to the above (1), wherein the thickness of the tool material in the vertical direction is 1.5 to 30 mm with respect to the contact surface of the instant drying tool material with water.
(6) An instant dried food to which the instant drying tool of any one of (1) to (5) is attached.
(7) A method for producing an instant drying tool material containing meat ingredients, comprising preparing a paste meat portion mainly composed of meat ingredients, and placing an edible body in the form of a rod or sheet on the paste meat portion. A method for producing an instant drying ingredient, characterized in that the ingredient is arranged so as to intersect with the surface of the ingredient in contact with water when hot water is reconstituted, the kneaded meat portion is gelled, and then dried.
(8) The method for producing an instant drying tool according to (7) above, wherein the ingredient is impregnated with water or a seasoning liquid before freezing.
(9) A stick-shaped or sheet-shaped edible body is arranged in a mixed meat portion mainly composed of meat raw materials so as to intersect with the contact surface of the ingredients with water when reheating the instant drying ingredients. A method for improving hot water return of instant drying ingredients including meat ingredients.
Are disclosed.

The instant drying material provided by the present invention includes a meat raw material, and even if it has a sufficient size and thickness, it has very good hot-water reversibility required for instant dried foods, and the original texture of the kneaded product Is also maintained. Therefore, the presence of meat-containing products in instant dried foods, which has been difficult in the past, can be emphasized, and can be used as the main drying tool of instant dried foods such as fried chicken. Therefore, it can greatly contribute to the instant dry food field.

Hereinafter, the contents of the present invention will be described in detail. The instant drying tool material of the present invention is an instant drying tool material containing a meat raw material. In the present invention, the meat-containing product is not particularly limited as long as it is a product mainly composed of meat raw materials, but bamboo rings, rice cakes, hanpen, naruto maki, satsumaage, other similar fishery products, hamburger, meatballs, and similar livestock meat products. , Fillets of seafood meat, sacrificial meat and processed products of these.

In the present invention, the kneaded meat part (part A in the figure) is a constituent part of the instant drying ingredient and is mainly made of meat raw material, and is 100% by weight or starch, egg, vegetable, seaweed, soy protein as required. , Seasonings and the like are blended and kneaded. In particular, kneaded products such as aquatic products and livestock meat products have a dense structure, and are particularly effective as the kneaded meat portion of the present invention because they have extremely poor hot water reversibility compared to fried or tempura. In the present invention, even if it is kneaded completely into a surimi like a kneaded product such as koji, sweet potato fried, etc., which has been poor in hot water reversibility, it exhibits an effect of excellent hot water reversibility.

The meat raw material indicates avian, fish and shellfish, that is, fish, livestock, chicken, and meat. Examples of the fish meat include ground beetle, southern cod, pacific whiting, sardines, and sea bream, and surimi, fillets, and lost fillets. Examples of livestock meat include minced meat such as beef, pork and chicken, and fillets.

In preparing the kneaded meat portion, a generally used mixer such as a silent cutter suitable for making a bowl or the like may be used. It is appropriate that the amount of fish and meat in the kneaded meat part is 5% by weight or more, preferably 10% by weight or more. If it is less than 5% by weight, it is difficult to obtain a flavor and texture such as surimi.

The rod-shaped or sheet-shaped edible body used in the present invention (part a in the figure) is not particularly limited, but preferably has a different structure from the kneaded meat part, such as fried chicken, Koya tofu, yuba, soy protein film , Seaweeds such as seaweed, kelp, seaweed, etc., vegetables such as spinach, lettuce, radish, burdock, cabbage, komatsuna, carrots, potatoes, etc. . In particular, deep-fried fried chicken or Koya tofu having porosity in a dry product state and high water absorption is more preferable. Also preferred are spinach and seaweed, which are dried and have good hot-water reversibility, and are suitable for rolling and molding.

A person skilled in the art can appropriately set the ratio of the kneaded meat part and the edible body to such an extent that the hot water retentivity is sufficiently maintained according to the type of the edible body. Although it depends on the type of edible body, the edible body is usually preferably 0.1 to 50% by weight, more preferably 0.2 to 30% by weight, more preferably 1 to 20% by weight based on the meat portion. Is more preferable.

The instant drying tool material of the present invention is configured by contacting the kneaded meat portion and the rod-shaped or sheet-shaped edible body, and water (U in the figure) of the material when reheating the instant drying tool material. It is a feature that the edible body is arranged so as to intersect with the contact surface. By having such a structure, the instant drying tool material of the present invention allows water to rapidly penetrate into the kneaded meat portion and has excellent hot water returnability (see FIG. 1).

The contact surface of the instant drying tool with water usually indicates the bottom portion of the instant drying tool when the ingredient is placed in a container of instant dry food. The instant drying tool material is light in specific gravity, and immediately after pouring hot water, it floats on the surface of the water, and only the bottom surface is in contact with the water, and the other surfaces tend not to be immersed in the hot water. And when an ingredient gets on a main ingredient like noodles, the tendency becomes remarkable. When the instant drying material is in the form of a cube or a column, the surface having the largest area is usually the bottom surface in the container.

In other words, the rod-shaped or sheet-shaped edible material is arranged so as to intersect the water-contact surface of the instant drying tool material. In this method, the food body is exposed. In this case, it is not always necessary that the edible body is disposed so that the side surface perpendicular to the contact surface with the water of the instant drying utensil is covered with nori seam, but the edible body is edible for work efficiency. It is preferable that the body is covered. In addition, it is not essential that the edible body is exposed on the upper surface portion of the instant drying tool when the ingredient is placed in the container of the instant drying ingredient food. However, when the instant drying utensil material is put in the container, the surface where the rod-shaped or sheet-shaped edible material interlaces may not necessarily be the contact surface with water. It is more practical that the food bodies are interlaced, and the working efficiency for preparing the ingredients is also high.

As a preferable arrangement of the rod-shaped or sheet-shaped edible body in the instant desiccant material, the pattern of the edible body exposed on the surface of the instant desiccant material in contact with water is concentric (FIG. 2 (A )), Spots (FIG. 2B), stripes (FIG. 2C), spirals (FIG. 2D), and the like. An example of a method for forming an ingredient placed in such an embodiment will be described.

As a method of arranging in a spiral shape, for example, a kneaded meat portion is stretched on a sheet-like edible body with a certain thickness, and they are rolled up integrally like a rolled sushi.

As a method of concentric arrangement, for example, a kneaded meat portion is extended to a thickness of, for example, 5 mm on a sheet-shaped edible body, and the outer periphery is wound into a cylindrical shape so that it becomes a sheet-shaped edible body. Wrap the kneaded meat on the food body so that it wraps around the first rolled tube with a thickness of 10 mm. Further, this operation is repeated to make two or more concentric circles.

As a method of striping, for example, prepare 3 sets of kneaded meat parts extending to a thickness of 10 mm on a sheet-shaped edible body, and overlay them with the sheet-shaped edible body alone. Just do it.

Compared to concentric and striped methods that require several times to extend the kneaded meat part to the sheet-shaped edible body in particular, the kneaded meat part can be extended and rolled up on a single sheet-shaped edible body, It is most preferable to use a spiral shape because it is the simplest in work.

The spacing between the rod-shaped or sheet-shaped edible bodies exposed on the surface of the instant drying tool in contact with water (that is, the thickness of the paste meat portion satisfying the spacing) was sucked up along the edible bodies. The interval at which the hot water penetrates into the kneaded meat portion in a short time is preferable, usually 1.5 to 30 mm, more preferably 3 to 20 mm, still more preferably 5 to 12 mm. If the thickness exceeds 30 mm, the penetration of hot water into the inside of the kneaded meat portion will be slow, and it will be difficult to return the hot water in a short time. On the other hand, if the thickness of the kneaded meat portion is too thin, the presence of the kneaded meat portion itself is reduced, making it difficult to obtain the original texture and flavor of the meat-containing product.

Ingredients made by contacting the meat portion with the rod-shaped or sheet-shaped edible body as described above are steamed, baked, boiled, heated in oil, microwaved for the purpose of gelling the meat portion. Heating by a conventional method such as heating is performed. The heating temperature in gelation is preferably 80 ° C. or higher, and preferably 200 ° C. or lower.

It is important that the heated ingredients have a rod-shaped or sheet-shaped edible body exposed on the contact surface with water, and are also exposed in the finished product. If the rod-like or sheet-like edible body in the ingredient obtained by heating is exposed as it is and is exposed from the contact surface with water, there is no need for processing, but usually this ingredient has an appropriate thickness. It is preferable to cut it into pieces so as to be surely exposed. At this time, the thickness in the direction perpendicular to the contact surface of the ingredients with water is more preferably 1.5 to 30 mm, and further preferably 5 to 20 mm. If the thickness is less than 1.5 mm, it becomes too thin and the texture characteristics of meat-containing products are lost. On the other hand, if the thickness exceeds 30 mm, the water absorption is deteriorated and it is difficult to return the hot water sufficiently, and it is difficult to quickly return the whole ingredients even if the deep-fried fried food with a sponge-like structure and a high water absorption rate is used.

The instant drying tool of the present invention is obtained by drying the tool obtained as described above by a conventional method. The drying method is not particularly limited, and lyophilization or microwave drying can be used. However, lyophilization is preferably performed in order to maintain a particularly good flavor. Freeze-drying is a means for drying food by sublimation and removal of moisture by keeping it at a low temperature in a vacuum. As the freeze-drying method used in the present invention, known methods can be used (for example, JP-A-59-28448, JP-A-60-52792, etc.). Freezing conditions can be appropriately set by those skilled in the art depending on the type and size of the raw material. For example, pre-freezing is preferably -30 to -40 ° C, and particularly quick freezing is preferred. The heating temperature during sublimation is preferably 30 to 60 ° C., and the sublimation time is preferably 14 to 20 hours.

The instant drying material obtained by the above method is very excellent in hot water return. On the other hand, instant dried ingredients formed only from the meat portion only have hot water soaked only in the contact surface with water, and the upper part of the ingredients will float slightly and the hot water will not be directly immersed. . For this reason, hot water cannot penetrate into the inside in a short time, so the hot water return is very poor and it is difficult to use it as a drying tool attached to instant dried food.

In addition to the above method, when freeze-drying the ingredients of the present invention, water or sugar, salt, soy sauce, mirin, dashi seasonings, etc. were dissolved in advance before freezing (regardless of before and after heat treatment). More preferably, the seasoning liquid is impregnated and then freeze-dried. The reason for this is that by immersing more moisture in the ingredients before lyophilization, the ice crystals at the time of freezing are enlarged, and when this is dried, a more porous structure is formed. This is because water penetration into the material can be accelerated. And if a flavoring liquid is used instead of water, the odor of the meat raw material can be improved, and the storage stability can be improved by adding an antioxidant to both the ingredients and the flavoring liquid. . Any method may be employed as long as the impregnation method uniformly penetrates the water or the seasoning liquid into the ingredients, but a method of boiling and absorbing in the water or the seasoning liquid is preferable. The concentration of the seasoning liquid may be adjusted as necessary, and water may be used if not desired. As a method for efficiently and uniformly absorbing the seasoning liquid with the ingredients, water or the seasoning liquid and the ingredients may be vacuum packaged and then heat-treated. If this method is used, even a small amount of water or flavoring liquid can be absorbed by the whole.

The instant drying ingredients obtained from the above are instant dry foods that require instant hot water return, such as instant dry type ramen, udon, soba, spaghetti, noodles such as raw noodles, rice crackers, miso cooked, tea pickles, etc. Can be attached directly to cooked rice, soup, miso soup, soup, etc. or filled in a packaging bag and used as a main drying material with thickness and size like conventional fried chicken and tempura Is possible. The instant dried food to which the instant drying ingredient of the present invention is attached can enjoy the original taste and texture of a thick meat-containing product, which was impossible in the past. Furthermore, you can enjoy the taste and texture of the rod-shaped or sheet-shaped edible body itself. Therefore, it can be expected to create an added value of a new product that has not existed before.

Examples, comparative examples, and experimental examples of the present invention will be described below, but these descriptions do not limit the scope of the technical idea of the present invention. In the following examples and comparative examples, the percentage (%) is% by weight unless otherwise indicated.

[Example 1]
The process from preparation of the kneaded meat part of an instant drying tool material to drying is illustrated. In the composition shown in Table 1, a 5cm square cut cutlet was added to a silent cutter and cut until it became a paste, and then kneaded with salt until it became sticky and kneaded. Onion and water were added to extend the kneaded product, and finally tapioca starch, carrot and chicken were added and stirred to mix the whole to obtain a kneaded meat part (dough).

(Table 1) Meat Meat Composition Table ────────────────────
Ingredient ratio of raw materials ────────────────────
Walleye surimi 34.8%
Salt 0.8%
14.8% water
Sugar 1.7%
Skipjack extract 0.7%
Onion 9.0%
Tapioca starch 3.7%
Carrot 9.1%
Chicken 5.4%
Deep fried 20.0%
────────────────────

Next, leave one side of the short side (horizontal) of commercially available fried (vertical 140mm x horizontal 70mm x thickness 10mm), cut out three sides, spread the inside of the fried chicken on its back, and then the prepared meat part Was extended to a thickness of 10 mm. It was rolled into a spiral from the end and rolled into a sushi roll. In order to make it easy to cut the tube, the kneaded meat portion was gelled by heating for about 30 minutes in a steaming chamber. After standing to cool, 10 mm was cut off from the end with a knife to prepare ingredients. When the cut surface of this ingredient was observed, the fried (sheet-shaped edible body) was exposed with a spiral pattern in the cross section. The interval between the fried chickens in the cross section (the thickness of the paste meat portion) was about 10 mm.

Next, a common Japanese-flavored soup stock (mixed solution of soy sauce 20 g, salt 20 g, powdered bonito extract 20 g, and water 2800 g) as the seasoning liquid was prepared and cut first. The ingredients were cut into 20 heat-resistant packaging bags, filled with the same amount of seasoning solution, and vacuum packaged. The packaged product was heated in a steamer set at 90 ° C. for 60 minutes to be seasoned with the seasoning liquid. By this work, the seasoning liquid was sufficiently infiltrated into the ingredients.

Next, the packaging bag was opened, and the ingredients were freeze-dried to obtain instant drying ingredients having a moisture content of about 1 to 3%. The quality of the obtained product was evaluated for the hot water reversibility and the texture after hot water reversion. As the evaluation method, the instant drying utensil material obtained in the instant cup noodles was attached, and hot water returnability after 4 minutes was sufficiently confirmed after pouring hot water sufficiently over the instant drying utensils. Evaluation of the hot water return property was performed by a five-step evaluation. As for evaluation criteria, 1 or 2 points failed and 3 or more points passed.

[Example 2]
An instant drying ingredient was obtained in the same manner as in Example 1 except that the ingredient obtained in Example 1 was not impregnated with the seasoning liquid.

[Example 3]
Prepare about 3 sets of the deep-fried meat portion obtained in Example 1 and extend it to a thickness of 10 mm on top of the deep-fried food. Except for cutting one by one, an instant drying tool was obtained in the same manner as in Example 1. When the cut surface of this ingredient was observed, the fried (sheet-like edible body) was exposed with a striped pattern in the cross section. The interval between the fried chickens in the cross section (the thickness of the paste meat portion) was about 10 mm.

[Example 4]
The meat portion obtained in Example 1 is stretched to a thickness of 10 mm on the deep-fried food, and the outer periphery is wound in a cylindrical shape so that it is deep-fried. Similarly, the ground meat portion is stretched to a thickness of 10 mm on the deep-fried food. Wrap it to wrap the first rolled cylindrical thing. Further, this operation was repeated to obtain an instant drying material in the same manner as in Example 1 except that the kneaded meat part was made into three layers, the kneaded meat part and the fried chicken were brought into contact with each other, and cut by 10 mm perpendicular to the contact surface. When the cut surface of this ingredient was observed, the fried (sheet-like edible body) was exposed with a concentric pattern in the cross section. The interval between the fried chickens in the cross section (the thickness of the paste meat portion) was about 10 mm.

[Example 5]
Immediately using the same method as in Example 1 except that the kneaded meat obtained in Example 1 was molded into a 10mm diameter rod, and then fried deep-fried sushi rolls were brought into contact with each other and cut into a thickness of 10mm. A drying ingredient was obtained.

[Comparative Example 1]
An instant drying tool was obtained in the same manner as in Example 1 except that the kneaded meat part obtained in Example 1 was not rolled up by frying, but formed into a diameter of 10 mm and a thickness of 10 mm, and steamed, heated and gelled as it was. .

[Comparative Example 2]
Immediate drying in the same manner as in Example 1 except that the fried chicken is finely chopped to about 1 to 2 mm, the kneaded meat in the kneaded meat obtained in Example 1 is molded to a diameter of 30 mm and a thickness of 10 mm and seasoned. Ingredients were obtained.

[Example 6]
An instant drying tool was obtained in the same manner as in Example 1 except that the thickness of the kneaded meat part obtained in Example 1 extended over fried chicken was 5 mm.

[Example 7]
An instant drying tool was obtained in the same manner as in Example 1 except that the thickness of the kneaded meat portion obtained in Example 1 extended over fried chicken was 25 mm.

[Comparative Example 3]
An instant drying tool was obtained in the same manner as in Example 1 except that the thickness of the kneaded meat part obtained in Example 1 extended over fried chicken was 40 mm.

[Comparative Example 4]
An instant dry ingredient was obtained in the same manner as in Example 1 except that the ingredient obtained in Example 1 wound in a spiral shape was cut into 1 mm.

[Example 8]
An instant drying ingredient was obtained in the same manner as in Example 1 except that the ingredient obtained in Example 1 wound up in a spiral shape was cut into 5 mm.

[Example 9]
An instant drying tool was obtained in the same manner as in Example 2, except that the material obtained in Example 1 wound up in a spiral shape was cut into 20 mm.

[Comparative Example 5]
An instant dry ingredient was obtained in the same manner as in Example 1 except that the ingredient obtained in Example 1 wound in a spiral shape was cut to 100 mm.

[Examples 10 to 14]
Example 1 using Takano tofu (Example 10), Yuba (Example 11), Spinach (Example 12), Wakame (Example 13), Daikon (Example 14) instead of fried tofu An instant drying material was obtained in the same manner as in Example 1 except that the kneaded meat portion obtained in 1 was wound in a spiral shape.

Table 2 shows the quality evaluation results of Examples 1 to 14 and Comparative Examples 1 to 5.
(Table 2) Quality evaluation

From the results of Examples 1 to 14, the instant drying tool in which the sheet-like edible body such as fried chicken is arranged so as to intersect with the water contact surface of the ingredient is extremely excellent in hot water return. The texture also had the original texture of meat-containing products. In Comparative Example 1 and Comparative Example 2, only the surface of the kneaded meat part returned to the hot water and did not return to the center part, so the texture was also poor. In Comparative Example 4, the hot water return was good, but because it was too thin, there was no original texture of the meat-containing product, and there was no presence as an ingredient. In Comparative Example 3 and Comparative Example 5, the thickness of the kneaded meat part was too thick. In 4 minutes, the area around the fried chicken was good in hot water return, but the inside of the kneaded meat part did not return completely and the texture was not good. .

It is an example of the instant drying implement material of this invention, and is a figure which shows the osmosis | permeation state of the structure from a rod-shaped or sheet-like edible body to a kneaded meat part. It is a figure which shows the example of a pattern of the rod-shaped thru | or sheet-like edible body exposed in the contact surface with the water of the instant drying tool material of this invention.

Explanation of symbols

(A) Neat meat part (I) Stick-shaped or sheet-shaped edible body (U) Water surface (A) Example of concentric pattern on the meat part (B) Example of spotted pattern on the meat part (C) Kneading Example of striped pattern of meat part (D) Example of spiral pattern of meat part

Claims (9)

An instant drying ingredient containing meat ingredients, wherein the meat portion and the rod-shaped or sheet-like edible body are in contact with each other, and the ingredients water when reheating the instant drying ingredient An instant drying material, wherein the edible body is arranged in a crossing manner with respect to the contact surface. The instant drying tool material according to claim 1, wherein the pattern of the edible body is exposed in a spiral shape, a concentric circle shape, a striped shape, or a spotted shape with respect to the surface of the instant drying tool material in contact with water. The instant desiccant material according to claim 1, wherein the amount of the edible body is 0.1 to 50% by weight with respect to the meat portion. The instant desiccant material according to claim 1, wherein an interval between the edible bodies is 1.5 to 30 mm with respect to a contact surface of the instant desiccant material with water. The instant drying tool material according to claim 1, wherein the thickness of the tool material in a direction perpendicular to the surface of the instant drying tool material in contact with water is 1.5 to 30 mm. An instant dry food to which the instant desiccant material according to any one of claims 1 to 5 is attached. A method for producing instant drying ingredients containing meat ingredients, which prepares a kneaded meat part mainly composed of meat ingredients, edible bodies in the form of sticks or sheets in the kneaded meat part, and temper the instant drying ingredient A method for producing an instant drying ingredient, characterized in that the ingredient is arranged in a crossing manner with respect to the contact surface with water, the kneaded meat portion is gelled, and then dried. The method for producing an instant drying ingredient according to claim 7, wherein the ingredient is impregnated with water or a seasoning liquid prior to freezing. A stick-shaped or sheet-shaped edible body is arranged in a mixed meat portion mainly composed of meat raw materials so as to intersect with the contact surface of the ingredients with water when reheating the instant drying ingredients. A method for improving the hot water return of instant drying equipment containing meat ingredients.