JP2010246504A - Processed food of bamboo shoot suitable for frozen storage, method for producing the same and method for freezing and storing bamboo shoot - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed food of bamboo shoot that keeps a texture and flavor of raw bamboo shoot as they are and is preservable for a long period of time; and a method for long-term preservation of bamboo shoot which keeps a texture and flavor of raw bamboo shoot as they are. <P>SOLUTION: The method for long-term preservation of bamboo shoot includes: a step for boiling bamboo shoot in water and removing harshness; a step for cutting the bamboo shoot which is boiled with water and from which harshness is removed, into an easily eatable size; a step for putting the plurality of cut bamboo shoots in a bag to release water from the bamboo shoots outside and dehydrating the bamboo shoots using an apparatus for centrifugal separation; a step for dividing the plurality of the dehydrated bamboo shoots into prescribed amounts suitable for cooking use, wrapping each amount with a food packaging film or putting the amount in a resin bag; a step for wrapping the plurality of the wrapped or bagged bamboo shoots with an aluminum sheet such as aluminum foil, etc., or putting the bamboo shoots in a bag of aluminum sheet; and a step for freezing the bamboo shoots wrapped with the aluminum sheet or put in the bag of aluminum sheet. The processed food of bamboo shoot is produced by such a method. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a processed product suitable for frozen storage of straw and a method for freezing straw.

  Traditionally, in Japan, salmon is only collected in a short period of spring from March to May, so the collected salmon can be processed in boiled water and stored for a long time, except for food. Has been done. For example, attempts have been made to extend the storage period of the cocoon by adjusting the pH of the aqueous solution used when the cocoon is boiled or by sterilizing under pressure after the cocoon is boiled (for example, Patent Document 1). reference).

JP 2006-314221 A

  However, in the conventional method for long-term storage of koji, as described above, only pH adjustment of the aqueous solution for boiling water or pressure sterilization after boiling is possible, so long-term storage itself is possible, The cocoons after thawing and cooking had lost the texture of the raw buds or the flavor of the raw buds. In addition, traditionally, when cooking koji, it is difficult to soak the seasoning liquid inside the koji, so it is necessary to boil it for 30 minutes or more in the soup containing the seasoning liquid, and the cooking time is long. It was a difficult point to become.

  The present invention has been made by paying attention to such problems of the prior art, and can preserve the texture and flavor of raw rice cake as it is and can save cooking time for a long time. It is an object of the present invention to provide a long-term preservation method for processed foods, and a long-time storage method for raw strawberries that can retain the texture and flavor of raw strawberries and can greatly shorten the cooking time.

  The long-term preservation method of the koji according to the present invention for solving the problems as described above includes a step of boiled and squeezed koji, and cut (divided) the boiled and kneaded koji into a size that can be easily eaten in a single bite And centrifuge the plurality of cut ridges in a bag capable of releasing the moisture from the heel to the outside so that the moisture inside the heel is reduced by about 25.5 to 27%. A step of centrifuging with a device (or other method) for centrifuging, and dividing the plurality of dehydrated straws into predetermined amounts suitable for use in a single dish, The method includes a step of wrapping with a food packaging film or putting it in a bag made of a resin sheet having the same function as the food packaging film, and a step of freezing the bag wrapped in the bag or in the bag. is there.

  In addition, the method for freezing and storing a koji according to the present invention includes a step of boiling and kneading koji, a step of cutting (dividing) the boiled and kneaded koji into a size that is easy to eat, and the cutting. A device for centrifugation is used so that a plurality of jars are put in a bag that can release moisture from the jar to the outside, and the moisture inside the jar is reduced by about 25.5 to 27%. Dividing the plurality of dehydrated rice cakes into predetermined amounts suitable for use in a single dish and wrapping each in a food packaging film or having the same function as the food packaging film A step of placing the bag in a resin sheet bag, a step of wrapping the bag in a bag made of aluminum, such as aluminum foil, or putting the bag in an aluminum sheet bag, and the aluminum Wrapped in a sheet or made of aluminum A step of freezing the bamboo shoots were placed in a bag made of over bets and is characterized in that it comprises.

  In addition, the method for freezing and storing a koji according to the present invention includes a step of boiling and kneading koji, a step of cutting (dividing) the boiled and kneaded koji into a size that is easy to eat, and the cutting. A plurality of jars are placed in a bag that can release moisture from the jar to the outside, and a step of dehydrating using a device for centrifugation, and the plurality of dehydrated jars into one dish Dividing into predetermined amounts suitable for use, wrapping each in a food packaging film or placing it in a bag made of a resin sheet having the same function as the food packaging film, and a plurality of wrapped or bagged Each of which is wrapped in an aluminum sheet such as aluminum foil or put in an aluminum sheet bag, and the process of freezing the straw wrapped in the aluminum sheet or put in an aluminum sheet bag, It is characterized by including Than is.

  Furthermore, the frozen preserved food of persimmon according to the present invention is a frozen preserved food of persimmon that has been processed by the method as described above and can be stored frozen for a long time.

In the present invention, the water-boiled, squeezed and cut straws are dehydrated, and are wrapped in an appropriate amount of food packaging film and an aluminum sheet such as aluminum foil or the like in each bag. I put it in it and freeze it. Therefore, according to the present invention, the moisture in the cocoon before freezing can be moderately reduced by the dehydration, so that the moisture in the cocoon freezes and expands in the process of freezing and destroys the cells of the cocoon. It is possible to prevent the food texture from being lost. In addition, according to the present invention, the dehydrated soot is wrapped with an aluminum sheet such as aluminum foil, thereby preventing the soot from being deteriorated by receiving ultraviolet rays from outside during frozen storage. Can do.
In addition, according to the present invention, only the amount necessary for one time cooking is wrapped in a film or stored in a bag in a frozen state, so that it is wrapped in the film or in a bag during cooking. Cooking can be easily done by simply throwing the potatoes that have been frozen and stored in the broth containing the seasoning in the pot. In addition, in the present invention, as described above, it is dehydrated at a predetermined rate before freezing, and the dehydrated koji contains a seasoning component because the time for sucking the seasoning ingredients is shorter than that of non-dehydrated koji. The heating time in the pan containing the broth can be performed in an extremely short time compared to the case of cooking a normal rice cake (including a conventional frozen rice cake) (according to the experiment of the present inventor). For example, heating in boiling water, which normally takes about 30 minutes, can be completed in about 5 minutes).

  In particular, in the present invention, the boiled, drained and cut straw is put into a bag that can release moisture from the straw, for example, and a device for centrifugation is used. Since the water inside the cocoon is dehydrated so as to decrease by about 25.5 to 27%, even after the cocoon is stored frozen, the texture of the raw cocoon is obtained, and the raw cocoon (In other words, according to experiments conducted by the present inventor, it will be described in detail later. However, the water content in the koji is less than about 25.5% due to the dehydration. If it is reduced only to a certain extent, the excess moisture inside the freezing process will freeze and expand during the freezing process, destroying the cells of the spider, resulting in a texture like a sponge after cooking. In addition, a large amount of the components of the If the water inside the jar is reduced by more than about 27% with water, the umami component of the jar will be released and released with the moisture to the outside of the jar during the dehydration process. It turns out that the flavor of the salmon is lost.)

  In addition, according to the present invention, since only the amount necessary for one cooking is stored in a frozen state in a state of being wrapped in advance, during cooking, the frozen stored straw is taken out and seasoned (condimented) It can be cooked easily by simply throwing it into a pan containing the ingredients). Moreover, in the present invention, as described above, the predetermined dehydration is performed before freezing, and the dehydrated rice cake has a shorter suction time for the seasoning liquid than the non-dehydrated rice cake, so that the pot in which the broth is put The heating time in the oven can be performed in an extremely short time compared with the case of cooking ordinary rice cake (including conventional frozen rice cake) (according to the experiment of the present inventor, for example, usually 30 minutes). It took about 5 minutes to finish heating in the soup.

  Further, according to the present invention, each cut and dehydrated bag is wrapped in a food packaging film or put in a resin bag, and further wrapped in an aluminum sheet or in an aluminum sheet bag. Since it is put in, during the long-term frozen storage, in the freezer or freezer compartment, the jar is irradiated with external ultraviolet rays (for example, ultraviolet rays irradiated from the outside when the freezer door is opened) As a result of being prevented by the aluminum sheet or bag, it becomes possible to effectively prevent the wrinkles from being deteriorated by the ultraviolet rays (the wrinkles originally contain a large amount of oil, so that they deteriorate when exposed to ultraviolet rays. Has the property of being easy to).

  In addition, according to the present invention, the cut and dehydrated rice cakes can be easily cooked later (for example, an amount suitable for 4 people if a family of 4 is suitable for 2 people if a family of 2 people). Divide the amount into one that is suitable for one person if it is a single place, and wrap it in a food wrapping film or in a plastic bag (and if necessary, wrap it in an aluminum sheet or an aluminum sheet) To freeze). Therefore, when the user cooks the frozen salmon, the user can easily prepare the above-mentioned quantity (for example, 4 people in a family of 4 people) The frozen rice cakes are separated by the amount suitable for the film) and are packaged in the film or put in the bag, and are taken out of the film or bag, put into the pan, and heated. Can be cooked. Moreover, in the present invention, since the frozen koji is already dehydrated by a predetermined ratio, the seasoning components in the broth are sucked into the inside in a very short time after being put into the pan. So cooking time will be greatly shortened (when cooking traditional frozen salmon, it is heated for about 30 minutes or more in order to inhale the seasoning ingredients deeply into the salmon and fully season the salmon. It was necessary to continue to boil, but in the case of the present invention, in the experiment of the present inventor, it was possible to sufficiently season by heating and boiling for about 5 minutes).

The flowchart for demonstrating the frozen preservation | save method of the koji by embodiment of this invention. The perspective view which shows the example of the rice cake cut | disconnected in the size and shape suitable for eating with a bite after boiling in water and removing an accumulator in this embodiment.

  As the best mode for carrying out the present invention, a method for producing frozen preserved foods of persimmons will be described with reference to the flowchart of FIG.

  First, cut the tip of the raw salmon and put a single cut in the vertical direction, and put it (with the skin on) into a pot filled with water, salmon and chili. Boil for 20-30 minutes. Next, stop the fire and let it cool naturally as it is. As described above, the water is boiled and removed from the bowl (step S1 in FIG. 1). Next, the water-boiled and pickled rice cake is cut into a shape suitable for later cooking, for example, a shape suitable for boiled Chikuzen, thin slices, slicing, etc., and a size that is easy to eat with a bite ( Step S2 in Fig. 1. For example, reference numerals 1 and 2 in Fig. 2 indicate an example of the ridge after being cut (disrupted).

  Next, a large number of the plurality of cut ridges 1 and 2 are put into a bag made of, for example, a resin net (an example of a bag capable of releasing moisture from the ridge to the outside). Then, a large number of bags in this bag are put into, for example, a domestic washing and drying machine, and the dehydration function is activated for a predetermined time (for example, when using a household washing and drying machine ES-TG84V manufactured by Sharp). (By operating the dehydration function for about 7 minutes 30 seconds to about 8 minutes 30 seconds), the dehydration is performed so that the moisture in the basket immediately before dehydration is reduced by, for example, about 25.5 to 27% (see FIG. 1 step S3).

  Next, the dehydrated rice cakes are divided into predetermined amounts suitable for use in cooking (for example, for a family of four, divided into portions for four people, and for a family of two. If so, it can be divided into portions for two persons, and for single persons, it can be divided into portions for one person), and each can be wrapped in a household food packaging film (in a resin bag). Step S4). Then, each of the plurality of bags wrapped with the film is wrapped with an aluminum sheet foil such as an aluminum foil (may be put in an aluminum sheet bag, step S5 in FIG. 1). Then, the bags wrapped in the respective aluminum sheets or put in the respective bags are put in, for example, a freezer or a freezer compartment and frozen (step S6 in FIG. 1). As described above, the straw can be stored in a frozen state for a long period of at least one year.

  The above is the method for producing frozen frozen food for koji (frozen storage method for koji) according to the best embodiment of the present invention.

  Here, the method of using (cooking method) the manufactured (refrigerated and preserved) rice cake according to the present embodiment will be described. When using the frozen frozen food for cooking for cooking, first of all, in a pan that has been previously filled with boiled soup containing seasoning liquid and other ingredients (for example, a family of four) Whatever quantity is suitable for 4 persons), the baskets that are pre-sorted and wrapped in the film or put in the bag are taken out of the film or bag, put into the pan and heated for a predetermined time. . With this alone, the frozen rice cake can be cooked.

  Next, the effect by this embodiment is demonstrated. In this embodiment, in the step S3, the boiled, drained and cut straw is put in a bag that can release moisture from the straw, such as a bag made of resin net, to the outside. Since the water content in the inside is reduced by about 25.5 to 27%, it is dehydrated by using a device for centrifugation. And can be cooked deliciously so that the flavor of raw salmon is obtained.

  That is, according to the experiments by the present inventors, when the moisture in the cocoon is reduced to less than about 25.5% by the dehydration, the excess moisture in the interior is reduced in the subsequent freezing process. Freezing and swelling will destroy the cells of the cocoon, and after thawing or cooking it will have a texture like a sponge, and after thawing or cooking it will feel strong and not delicious. (Details will be described later). On the other hand, if the water content in the cocoon is reduced by more than about 27% before dehydration due to the dehydration, the umami component of the cocoon will be released with the moisture to the outside of the cocoon during the subsequent dehydration process.・ Since it was released, the flavor of the candy was lost after cooking (details will be described later). Therefore, although the details will be described later, according to the experiment of the present inventor, the dehydration reduces the moisture in the cocoon so as to be reduced by about 25.5 to 27% from that before the dehydration. It was found that thawing and cooking rice cakes can be given the same flavor and texture as raw rice cakes.

  In addition, according to the present invention, since only a quantity suitable for one cooking is wrapped in a film or stored in a resin bag in a frozen state, it is wrapped in the film or a resin bag when cooking. Cooking is possible simply by taking out the potatoes that have been frozen and stored in the pan, and throwing them into the pan containing the seasoning liquid. In addition, as described above, the frozen koji of the present invention has been dehydrated before freezing, and the koji that has already been dehydrated sucks in the seasoning components in the broth compared to the non-dehydrated koji. Since the time is short, the heating time in the pan containing the above-mentioned broth is sufficient even if it is extremely short compared with the case of cooking ordinary salmon (including conventional frozen salmon). Seasoning (according to the inventor's experiment, for example, heating in boiling juice, which normally takes about 30 minutes, can be completed in about 5 minutes).

  Further, in this embodiment, in each of the steps S4 and S5, the cut and dehydrated rice cakes are divided into portions suitable for one cooking later, and for each amount that is easy to cook once. After being wrapped in a food packaging film or put in a resin bag, it is further wrapped in an aluminum sheet such as aluminum foil or put in an aluminum sheet bag. Therefore, according to this embodiment, during long-term frozen storage, the basket may hit external ultraviolet rays (for example, ultraviolet rays irradiated from the outside when the freezer door is opened) in the freezer or freezer. As a result of being prevented by the aluminum sheet or bag, the wrinkles are effectively prevented from being deteriorated by the ultraviolet rays (the wrinkles originally contain a large amount of oil, so that the deterioration is caused by exposure to ultraviolet rays. Easy to do).

  Further, according to the present embodiment, the cut and dehydrated rice cakes are divided into portions (for example, portions suitable for four people for a family of four) that are easy to cook once, and the cooking is performed. For each easy-to-do quantity, it is wrapped in a food packaging film or placed in a resin bag and frozen. Therefore, when the user cooks the frozen rice cake, it is easy to cook the amount in the pan containing the seasoning liquid and other ingredients in advance (for example, four people in a family of four). The frozen rice cake is simply divided into suitable amounts) and wrapped in the film or put in a bag, taken out of the film or bag, put into the pan, and heated. Can be cooked. Moreover, in the present invention, the frozen salmon is in a dehydrated state at a predetermined rate, so that the seasoning components are sucked into the inside in a very short time after being put into the pan, so that cooking and heating are performed. Time will be greatly shortened (when cooking traditional frozen rice cakes, it will take about 30 minutes or more in the broth to allow the seasoning liquid to be deeply aspirated and seasoned enough. Although it was necessary to continue to boil, according to the present invention, in the experiment of the present inventor, it was possible to achieve sufficient seasoning only by boiling for about 5 minutes).

Examples of the present invention will be described below, but these examples do not limit the present invention.
Example 1
Cut raw tips from the Kuma area in Kitakyushu City, cut the tips and cut 2cm deep vertically, and put this in a pot with water, straw and chili. The mixture was boiled for 30 minutes and then allowed to stand to cool naturally. Thereafter (after peeling the skin), this wrinkle was appropriately cut (randomly cut) into a size and shape that is easy to eat, for example, a size of 2-3 cm square. After that, for the experiment, two pieces A and B, each of which was separated by 300 g for the experiment, were prepared, put each in a bag made of net-like cloth, and a household washing and drying machine (made by Sharp) Using a washing dryer ES-TG84V), it was dehydrated only for 7 minutes and 30 seconds. When the weight after this dehydration was measured, both A and B were 230.5 g. Then, each said bag was taken out from each said net-like cloth bag, and one A was wrapped in a food packaging film, further wrapped with aluminum foil, put in a freezer and frozen. The other B was 28 g when it was dried by the sun drying method and its weight was measured.

Example 2
In Example 1, the raw persimmons were boiled, drained, and cut (disrupted). A plurality of persimmons were separated by 300 g for the experiment, and two A and B were prepared. Was put into a net cloth bag and dehydrated for 8 minutes using a household laundry dryer (Sharp laundry dryer ES-TG84V). When the weight after this dehydration was measured, both A and B were 228 g. Then, each said bag was taken out from each said net-like cloth bag, and one A was wrapped in a food packaging film, further wrapped with aluminum foil, put in a freezer and frozen. The other B was 28 g when it was dried by the sun drying method and its weight was measured.

Example 3
In Example 1, the raw persimmons were boiled, drained, and cut (disrupted). A plurality of persimmons were separated by 300 g for the experiment, and two A and B were prepared. Was put in a net cloth bag and dehydrated for 8 minutes 30 seconds using a household laundry dryer (Sharp laundry dryer ES-TG84V). When the weight after this dehydration was measured, both A and B were 226.5 g. Then, each said bag was taken out from each said net-like cloth bag, and one A was wrapped in a food packaging film, further wrapped with aluminum foil, put in a freezer and frozen. The other B was 28 g when it was dried by the sun drying method and its weight was measured.

Next, a comparative example will be described.
Comparative Example 1
In Example 1, the raw persimmons were boiled, drained, and cut (disrupted). A plurality of persimmons were separated by 300 g for the experiment, and two A and B were prepared. Was put in a net cloth bag and dehydrated for 6 minutes and 30 seconds using a household laundry dryer (Sharp laundry dryer ES-TG84V). When the weight after this dehydration was measured, both A and B were 238 g. Then, each said bag was taken out from each said net-like cloth bag, and one A was wrapped in a food packaging film, further wrapped with aluminum foil, put in a freezer and frozen. The other B was 28 g when it was dried by the sun drying method and its weight was measured.

Comparative Example 2
In Example 1, the raw persimmons were boiled, drained, and cut (disrupted). A plurality of persimmons were separated by 300 g for the experiment, and two A and B were prepared. Was put into a net cloth bag and dehydrated for 7 minutes using a household laundry dryer (Sharp laundry dryer ES-TG84V). When the weight after this dehydration was measured, both A and B were 234 g. Then, each said bag was taken out from each said net-like cloth bag, and one A was wrapped in a food packaging film, further wrapped with aluminum foil, put in a freezer and frozen. The other B was 28 g when it was dried by the sun drying method and its weight was measured.

Comparative Example 3
In Example 1, the raw persimmons were boiled, drained, and cut (disrupted). A plurality of persimmons were separated by 300 g for the experiment, and two A and B were prepared. Was put in a net cloth bag and dehydrated for 9 minutes using a household laundry dryer (Sharp laundry dryer ES-TG84V). When the weight after this dehydration was measured, both A and B were 224 g. Then, each said bag was taken out from each said net-like cloth bag, and one A was wrapped in a food packaging film, further wrapped with aluminum foil, put in a freezer and frozen. The other B was 28 g when it was dried by the sun drying method and its weight was measured.

For each of the above Examples 1-3 and Comparative Examples 1-3, the reduction rate of the moisture of the straw due to dehydration is summarized in the order of the length of the dehydration time as shown in Table 1 below.

  Next, the inventor put a seasoning solution and water consisting of 20 g of sugar, 20 g of sake, 20 g of soy sauce, and 100 g of water in a pan to boil the broth, and then the frozen rice cake produced in Example 1 was used. Take out from the freezer, remove the aluminum foil and the packaging film, put the frozen rice cake into the boiling broth in the pan (without thawing) and boil for only 5 minutes, according to Example 1 Frozen rice cake was cooked. Further, not only the frozen rice cake according to Example 1 but also the Examples 2-3 and Comparative Example 1-3 were sequentially subjected to the same cooking. And the evaluation test regarding the food texture and flavor after cooking of the frozen rice cake according to each of the above Examples 1-3 and Comparative Examples 1-3 was performed by 6 monitors.

The results of evaluation tests using this monitor are shown in Table 2 below.

Further, typical evaluations by this monitor are shown in Table 3 below.

  As shown in Table 2 and Table 3, the evaluation of the monitor about what the frozen rice cake by Example 1-3 (the water reduction rate by dehydration 25.5%, 26.5%, and 27%) cooked only for 5 minutes. The texture (tooth answer) was good, it had a savory flavor, and the seasoning was balanced with sweetness, soy sauce taste, and salty taste.

  Regarding the evaluation results of this Example 1-3, the reason why the texture is good is that the rate of decrease in water due to dehydration is 25.5% to 27%, which is appropriate. It is presumed that the water in the water did not expand and destroyed the cells of the spider. In addition, the reason why I didn't care about the acupuncture was that the rate of water loss due to dehydration was 25.5% to 27%. It is presumed that a considerable amount (relatively enough) of the components of the ak remaining in the tub after the boiled water / aque removal process was released. In addition, the taste of cocoon was due to the fact that the dehydration rate of water was moderate, 25.5% to 27%, so that a large amount of umami components were not released from the cocoon during dehydration. Guessed. Furthermore, the balance of sweetness (sugary taste), soy sauce taste and salty taste was good and the taste was delicious because the rate of water reduction due to dehydration was 25.5% to 27%. The sugar-flavored (sweetened), soy sauce, and salty ingredients were quickly soaked within a short period of time within 5 minutes into the “malt with moderately low water content”. It is presumed that the seasoning liquid penetrated quickly due to the lack of moisture in the inside.

  On the other hand, as shown in Tables 2 and 3, when the frozen rice cake according to Comparative Example 1-2 (water reduction rate by dehydration 22.8 and 24.3%) was cooked for only 5 minutes, the texture (tooth answer) ) Was not good (it was too soft) like chewing sponge, and the result was that the acupuncture needles remained strong and lightly seasoned.

  Regarding the evaluation result of Comparative Example 1-2, first, the texture (tooth answer) was not good because it seemed to chew a sponge (it was too soft). The moisture reduction rate due to dehydration was 22.8%. Since it was as low as ˜24.3%, it is presumed that a relatively large amount of water inside the cocoon freezes and expands and destroys many cells inside the cocoon during freezing. In addition, because the rate of water loss due to dehydration was as low as 22.8% to 24.3%, the component of ax remaining in the jar during dehydration (step of FIG. 1) It is presumed that a large amount of the components of the acupuncture remaining in the tub after the S1 water-boiled / aqueous removal process remained. In addition, it was felt that the seasoning was light, because the rate of decrease in moisture due to dehydration was as small as 22.8% to 24.3%, It is presumed that the components of sugar taste (sweetness), soy sauce taste, and salty taste were not sufficiently soaked within a short time of 5 minutes or less.

  On the other hand, as shown in Tables 2 and 3, when the frozen rice cake according to Comparative Example 3 (water reduction rate of 27.9% due to dehydration) was cooked for only 5 minutes, there was a texture (dental answer) but menma (syntactic) ) (Slightly too hard), the appearance (appearance) seems to be thin and sticky, and the seasoning is deep.

  Regarding the evaluation result of Comparative Example 3, first, although there is a texture (tooth answer), it feels like a menma (sinachiku) and feels a little too hard, the moisture reduction rate due to dehydration is 27.9. Therefore, it was speculated that the fiber in the cocoon expanded during freezing and destroyed many cells of the cocoon, but the fiber of the cocoon remained too strong. In addition, the appearance (appearance) seemed to be thin and sticky because the moisture reduction rate due to dehydration was high at 27.9%, so the internal moisture remained low after cooking (after thawing). This is presumed to be due to the feeling of drying out within a short time after cooking. In addition, it was felt that the seasoning was deep, because the rate of water loss due to dehydration was high at 27.9%. It is presumed that this component excessively penetrated in a short time (within 5 minutes).

  As mentioned above, although each Example of this invention was described, this invention is not limited to what was described as each said Example, A various correction and change are possible. For example, in Example 1-3, the moisture of the koji is reduced by about 25.5 to 27% by dehydrating using a dewatering function (centrifugal function) of a domestic washing and drying machine. In the present invention, the moisture content of the koji may be reduced by about 25.5 to 27% by dehydration using, for example, a centrifuge for business use that is not for home use, or drying under reduced pressure (or It is also possible to dehydrate by other known methods such as vacuum drying) and warm air drying.

1, 2 Boiled water, unscrewed, cut after cutting

Claims (5)

Boiled and dried koji,
Cutting the boiled and uncured rice cake into a size that is easy to eat with a bite,
Dehydrating the plurality of cut ridges such that the moisture inside the ridge is reduced by about 25.5-27%;
Dividing the plurality of dehydrated rice cakes into predetermined amounts suitable for use in a single dish, and wrapping each in a food packaging film or placing in a resin bag;
Freezing the bag wrapped or put in a bag;
A method for cryopreserving salmon, comprising: Boiled and dried koji,
Cutting the boiled and uncured rice cake into a size that is easy to eat with a bite,
A plurality of the cut ridges are placed in a bag capable of releasing moisture from the heel to reduce the moisture inside the jar by about 25.5 to 27%. Dehydrating using the device;
Dividing the plurality of dehydrated rice cakes into predetermined amounts suitable for use in a single dish, and wrapping each in a food packaging film or placing in a resin bag;
Freezing the bag wrapped or put in a bag;
A method for cryopreserving salmon, comprising: Boiled and dried koji,
Cutting the boiled and uncured rice cake into a size that is easy to eat with a bite,
A plurality of the cut ridges are placed in a bag capable of releasing moisture from the heel to reduce the moisture inside the jar by about 25.5 to 27%. Dehydrating using the device;
Dividing the plurality of dehydrated rice cakes into predetermined amounts suitable for use in a single dish, and wrapping each in a food packaging film or placing in a resin bag;
A step of wrapping each of a plurality of bags wrapped or put in a bag with an aluminum sheet such as an aluminum foil or putting it in a bag made of an aluminum sheet
Freezing the straw wrapped in the aluminum sheet or put in an aluminum sheet bag;
A method for cryopreserving salmon, comprising: Boiled and dried koji,
Cutting the boiled and uncured rice cake into a size that is easy to eat with a bite,
The step of dehydrating the cut tubs in a bag capable of releasing moisture from the tub to the outside using a device for centrifugation;
Dividing the plurality of dehydrated rice cakes into predetermined amounts suitable for use in a single dish, and wrapping each in a food packaging film or placing in a resin bag;
A step of wrapping each of a plurality of bags wrapped or put in a bag with an aluminum sheet such as an aluminum foil or putting it in a bag made of an aluminum sheet,
Freezing the straw wrapped in the aluminum sheet or put in an aluminum sheet bag;
A method for cryopreserving salmon, comprising:   A frozen preserved food of persimmon processed by the method of any one of claims 1 to 4 and capable of long-term frozen storage.

Images