JP2012023967A - Expanded and molded food containing boiled, dried and fermented fish, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new-form expanded and molded food containing boiled, dried and fermented fish, having crispy and light palate feeling; and to provide a method for producing the expanded and molded food containing boiled, dried and fermented fish.SOLUTION: The expanded and molded food containing boiled, dried and fermented fish is produced by expanding and molding a food raw material S containing boiled, dried and fermented fish crushed into chips, and is mixed with the boiled, dried and fermented fish 1 expanded into a spongy state. The method for producing the expanded and molded food containing boiled, dried and fermented fish comprises: charging the food raw material S containing the boiled, dried and fermented fish 1 crushed into chips, into a mold where pressure and temperature are preliminarily set; baking the food raw material followed by gradually raising an upper mold to expand the baked material; emitting steam generated in the mold to the outside of the mold; and thereafter stopping the rise of the upper mold to continue the expansion and the emission while keeping the inside of the mold have a prescribed volume so as to mold an expanded and molded food having a prescribed shape.

Description

  The present invention relates to a puffed shaped food containing koji, such as bonito and mackerel knots, which have conventionally been difficult to digest but containing koji containing high-quality protein, and a method for producing the same.

Conventionally, pon confectionery is widely known as a puffed food. This pon confectionery is made by using a manufacturing machine called a cereal expander, in which the raw material such as rice is put into the rotary cylindrical pressure kiln, sealed, heated and fully pressurized while rotating with the kiln. After that, it is a crisp and light textured confectionery obtained by opening the lid and reducing the pressure at once to rapidly expand the moisture inside the raw material. From the sound that is generated when the lid is opened, it has come to be called pon confectionery.
On the other hand, as shown in Patent Document 1, there is an expanded shaped food product called a pon rice cracker. This is a crunchy material that is rapidly expanded by opening the upper mold and depressurizing it after heating and pressurizing for a certain period of time in a cavity formed by a pair of upper and lower molds, and obtaining a fixed shape attached to the mold It has a light texture.

  As raw materials that can be processed into these puffed shaped foods, grains and beans such as rice, barley, corn, soybeans, straw beans, ginkgo, chestnuts and the like have been conventionally used. In addition, the puffed shaped food has a crispy feeling and can provide foods of different texture and shape from the raw materials, and has the advantage that the flavor and nutrients of the raw materials can be retained as they are. Furthermore, since it does not contain moisture, it has an advantage that it is suitable for long-term storage.

However, bonito, mackerel, sardine, tuna, saury, etc. contain lots of blood and oil and are sticky, so it is said that they are not suitable for processing into expanded foods. At present, no puffed shaped food containing knots has been realized. On the other hand, as shown in Patent Document 2, a knot is processed into a block shape of about 10 mm or less to be used as a boiled processed knot, but it is used as a boil and remains like a confectionery. I couldn't eat it.
In such a situation, the seasonings are rich in flavor, contain high-quality proteins, and are rich in nutrition. It has been desired to develop a new form of puffed food using knots that are completely different from conventional knots and that can retain flavor and nutrition as they are.

Japanese Patent Laid-Open No. 7-79705 JP-A-5-252862

  In order to solve the above problems, the present invention can be easily eaten by anyone from children to adults with a crisp and light texture, and has a rich flavor and nutrition. The present invention has been completed by providing a puffed shaped food containing nodules that can provide new uses of the kind and a method for producing the same.

  The invention according to claim 1, which has been made to solve the above-mentioned problems, expands and forms a food material containing nodules that have been crushed into chips, so that the nodules are expanded and mixed into a sponge. It is a puffed shaped food characterized by the above.

  The content of nodules in the food material is preferably 3% by mass or more, and this is the invention according to claim 2. Furthermore, the food material can be mixed with one or more of cereals, starches, seaweeds, tea leaves, sesame nuts, meats, seasonings, coloring agents, and fragrances. It is set as the invention which concerns on.

  In addition, the invention according to claim 4 is a method in which a food material containing nodules crushed into chips is put into a mold set at a predetermined pressure and temperature and baked, and then the upper mold is gradually raised. In this way, the fired product is expanded and the water vapor generated in the mold is exhausted to the outside of the mold, and then the expansion of the upper mold is stopped and expansion and exhaust are continued while maintaining the interior of the mold at a predetermined volume. A method for producing a puffed shaped food containing knots characterized by molding a shaped food.

  The predetermined pressure is preferably 5 to 10 atm, and the heating temperature is preferably 200 to 350 ° C. This is the invention according to claim 5.

  In the present invention, the food material containing nodules crushed into chips is expanded and formed so that the nodules are expanded and mixed in a sponge shape. Anyone from adults to adults can easily eat, and can provide new forms of food with rich flavor and nutrition.

  In the invention which concerns on Claim 2, since the content of nodules in a foodstuff material is 3 mass% or more, the flavor and nutrition of nodules can be ensured firmly.

  In the invention according to claim 3, the food material is mixed with one or more of cereals, starches, seaweeds, tea leaves, sesame and nuts, meats, seasonings, coloring agents, and fragrances. Therefore, it can be adjusted to a mild seasoning or a flavorful flavor, making it easier to eat.

  Further, in the invention according to claim 4, after the food material containing the nodules crushed into chips is put into a mold set at a predetermined pressure and temperature and baked, the upper mold is gradually raised. In this way, the fired product is expanded and the water vapor generated in the mold is exhausted to the outside of the mold, and then the expansion of the upper mold is stopped and expansion and exhaust are continued while maintaining the interior of the mold at a predetermined volume. By molding the shaped food, it becomes possible to continuously produce the expanded shaped food containing knots at an efficient enemy and at low cost.

  In the invention according to claim 5, by adjusting the predetermined pressure to 5 to 10 atmospheres and the heating temperature to 200 to 350 ° C., it is possible to surely expand the nodes that were conventionally considered difficult to be expanded. It was.

It is a perspective view which shows embodiment of this invention. It is an expanded sectional view of the principal part of FIG. It is explanatory drawing explaining the outline of the manufacturing process of this invention.

Hereinafter, preferred embodiments of the present invention will be described with reference to the drawings.
FIG. 1 is a perspective view showing an expanded molded food P according to the present invention, and FIG. 2 is an enlarged cross-sectional view of a main part of FIG.
This expanded puffed food P is obtained by expanding and mixing the koji 1 in a sponge shape by puffing a food material containing knot 1 crushed into chips into a rice cracker shape. The chip shape is a concept including not only a lump shape having a length of about 4 mm or less, preferably 2 mm or less, but also a flake shape, a line shape, a powder shape, and the like. Any of them may be used, for example, one in a central portion, or the like. In addition, the above-mentioned varieties are strong and indigestible nodes such as bonito, mackerel, sardine, tuna and saury. Any of clauses may be used. In addition, livestock meat such as chicken may be used.
In the figure, 2 is a raw material made of brown rice, and 3 is a raw material made of kombu. These materials that can be added will be described later.

Below, the manufacturing method of the puffed shaped food P of this invention is demonstrated based on FIG.
First, in the raw material charging step shown in FIG. 3 (a), a predetermined amount of the food material S including the knot 1 crushed into chips is loaded into the mold. This mold is composed of a pair of an upper mold 11, a lower mold 12, and a body mold 13. The mold temperature is heated to 200 to 350 ° C, preferably 250 to 300 ° C.

  Next, in the baking step shown in FIG. 3B, the upper mold 11 is lowered to close the mold at a predetermined pressure, and the food material S is baked while being compressed in the cavity. The pressure at this time is about 5 to 10 atmospheres, preferably 7 to 8 atmospheres, and the firing time is 0.01 to 10 seconds, preferably 0.01 to 3 seconds. By performing a baking process for a short time under such conditions of high temperature and high pressure, it is considered that the conventionally disqualified nodes can be expanded.

  After the firing step, the process proceeds to the expansion / exhaust step shown in FIG. Here, by gradually lifting the upper mold 11 at a predetermined speed, the food material S in the cavity is expanded as the upper mold 11 is gradually lifted, and the moisture contained in the food material S is increased. Is gradually discharged as steam and expanded and exhausted.

  Next, as shown in FIG. 3D, expansion of the upper mold 11 is stopped and expansion and evacuation are continued in a state where the interior of the mold is maintained at a predetermined volume, thereby obtaining an expanded molded food P having a predetermined shape (thickness). . Thereafter, the upper mold 11 is further raised to take out the expanded molded food P from the cavity, and thereafter the same process is repeated to efficiently and continuously form the expanded molded food P.

In addition, although the said clause 1 can also be made into the whole food raw material S, since it becomes easy to eat as a confectionery with a new flavor and texture, mixing with another raw material is preferable. Other materials include cereals, starches, seaweeds, tea leaves, sesame and nuts, meats, seasonings, coloring agents, flavors, etc. for the purpose of seasoning, flavoring, coloring, etc. It can be arbitrarily selected and mixed.
In addition, the content of node 1 in the food material is 3% by mass or more. This is because if it is less than 3% by mass, it becomes difficult to obtain a puffed shaped food P that takes full advantage of the flavor of knot. Preferably it is 10 mass% or more, and it can also be set as 100% class.

As shown in FIG. 1 and FIG. 2, the expanded shaped food P formed as described above has the knots 1 expanded in a sponge shape and uniformly dispersed, and the child has a crispy and light texture. Anyone up to adults can easily eat, and this is a new form of food that has a rich flavor and nutrition.
In addition, the expanded puffed food P of the present invention is healthy because the material does not use a synthetic colorant or a synthetic flavoring agent, and is composed entirely of natural products. When a material such as millet is added, the health food You can eat as well. Furthermore, since it does not contain moisture, it can be stored for a long time. In addition, because it is formed from knots, it can be used for various purposes, such as use as a dashi with excellent handleability, and use as hot water for use as hospital food or elderly food. Become.

As a food material, 70% by mass of bonito crushed into chips and 28% by mass of brown rice, and 2% by mass of a dried kneaded powder as a seasoning material were prepared. This food material was put into a mold cavity (a disk shape having an inner diameter of 5 cm and a height of 1 mm), and compressed and fired. The mold temperature is 280 ° C., and the mold closing pressure is 7.5 atm. After firing for 0.5 seconds, the upper mold was gradually raised to expand and discharge water vapor. The upper mold was stopped rising, and the expansion and steam discharge were continued for 3 seconds. Thereafter, the mold was opened, and the expanded and formed food was taken out from the inside.
The obtained puffed shaped food was a disc-shaped rice cracker as shown in FIG. 1, and koji knots were uniformly dispersed throughout, and had a light texture peculiar to crispy pon confectionery. In addition, the flavor of bonito remains as it is, and we were able to obtain a delicious food that did not exist so far.

DESCRIPTION OF SYMBOLS 1 Clause 2 Raw material made from brown rice 3 Raw material made from kombu 11 Upper mold 12 Lower mold 13 Body mold P Puffed molded food S Food material

Claims (5)

  A puffed shaped food containing knots characterized in that the knot is swollen and mixed by expanding a food material containing kneaded knots into chips.   The expanded molded food containing nodules according to claim 1, wherein the content of nodules in the food material is 3% by mass or more.   The clause according to claim 1 or 2, wherein the food material is mixed with one or more of cereals, starches, seaweeds, tea leaves, sesame nuts, meats, seasonings, coloring agents, and fragrances. Swelled and molded foods.   After the food material containing nodules crushed into chips is put into a mold set at a predetermined pressure and temperature and baked, the upper mold is gradually raised to expand the baked product and within the mold The generated water vapor is exhausted out of the mold, and then the expansion of the upper mold is stopped to keep the inside of the mold at a predetermined volume, and the expansion and exhaustion are continued to form the expanded shaped food of a predetermined shape. A method for producing a puffed shaped food containing knots.   The method for producing a puffed shaped food containing knots according to claim 4, wherein the predetermined pressure is 5 to 10 atmospheres and the heating temperature is 200 to 350 ° C.

Images