JP2512481B2 - Snack food and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a novel snack food and a method for producing the same.

[Conventional technology]

Conventionally, various dried or semi-dried foods have been provided as snack foods. As a drying method for making these dried foods, there are a general-purpose hot-air drying method, cold-air drying method, freeze-drying method and the like. is there. Each of these drying methods has advantages and disadvantages, but the vacuum oil method has the following characteristics.

1. It can be dried in a relatively short time compared to other drying methods.

2. As it is dried under reduced pressure, it becomes a porous dry product. For this reason, it is possible to reconstitute with water as easily as a freeze-dried product.

3. Can maintain good color tone and flavor.

4. Since the component is oil, the oil content of the product is considerably high.

Such a reduced pressure oil method is mainly used for drying agricultural products such as fruits such as apples and apricots, vegetables such as potatoes and pumpkins, and is said to be particularly effective for browning-prone substances such as apples. .

In this way, the reduced pressure oil method was generally carried out for agricultural products, but in the case of marine products and livestock products, those obtained by this method are hard and do not have a good snack-like texture, and still have quality problems. There was a problem that it could not be distributed to the market at room temperature.

Thus, an object of the present invention is to solve the above problems and provide a snack food product obtained by decompressing marine products and livestock products under reduced pressure, which has a good texture and storage stability, and a method for producing the same.

[Structure of Invention]

Therefore, the present invention provides a snack food of low water activity having a water activity of 0.8 to 0.95, which is a reduced pressure oil product of fish meat or meat fillets or pieces.

The present invention also provides fish meat or meat fillets at 80 to 120 ° C.
Depressurize oil at a temperature of 20-100 mmHg and then 0.8-0.
Characterized by being treated with 95 low water activity seasonings,
The present invention provides a method for producing a snack food having low water activity.

[Specific Description of the Invention]

First, make seafood, meat fillets or pieces. salmon,
1 to 10 mm, preferably 1 to 5 m by slicing meat of relatively large fish such as tuna, Alaska pollack, beef, chicken
Produces m-thick fillets. Or small fish such as sardines, horse mackerel, smelt, whitefish, shellfish such as shrimp, scallops,
The shellfish meat is used as it is in the form of small pieces or small pieces of 1 to 10 g, or 1 to 10 g of small pieces or small pieces is made from the meat.

This may be immediately subjected to reduced pressure oil, or it may be soaked in a saline solution or a seasoning solution containing salt and slightly seasoned here. In that case, it is better to lightly air-dry after seasoning.

In this way, if necessary, the pre-treated seafood meat or meat fillet or pieces are depressurized. For example, the fillet or small pieces are placed on the basket in a closed oil tank having a built-in basket so that the basket can be moved up and down in the oil, and the oil is depressurized by a vacuum pump from the outside. Oil temperature 80 ~ 120 ℃, preferably 100 ~ 105 ℃, pressure 20 ~ 100mmHg preferably 30
The range of ~ 50mmHg is good. When the oil temperature exceeds 120 ° C, browning, crumble and deformation of fish meat are not preferable. If the oil temperature or the degree of vacuum is high, the water is quickly dehydrated and dried, but in the above range, the water content is dehydrated to about 7 to 15% in about 10 to 25 minutes. Standard oil temperature 100 ℃, vacuum degree 30mmHg
Is preferred. As the oil used here, all edible oils can be used, but solid vegetable oils and fats are preferably used.

Table 1 shows the results of a pressure-reduced oil test of various types of seafood and meat storage.

As you can see from this table, all the dried products obtained by decompressing oil in this way have a rough texture, a porous interior, and all textures are extremely hard and fragile, so they remain as they are. Not suitable for food.

In the present invention, it was found that such a hardened and poorly textured vacuum oil dried product can be treated with a seasoning liquid having a low water activity to improve the texture along with the seasoning, and further to improve the preservability. Of.

As is well known, the water activity (Aw) is represented by the ratio Po / P of the vapor pressure (Po) of water in food and the vapor pressure (P) of pure water at that temperature. It is a numerical value showing the state of existence of water.

In the present invention, such water activity is 0.8 to 0.95, preferably 0.8.
Prepare a seasoning solution in the range of 8 to 0.92, and dip the vacuum oil dried product in this seasoning solution or spray the seasoning solution on it, and treat the dried product to reduce the seasoning and reconstitution at the same time. By activating the water, a seasoned food product having a low water activity in the above range is obtained.

Such a seasoning liquid is based on soy sauce and taste phosphorus, for example, and if necessary, an appropriate amount of sodium glutamate,
It contains salt, sugar, water and the like, and the mixing ratio thereof can be variously adjusted to obtain a water-active flavoring liquid in the above range. Sauces can be used instead of soy sauce. Various flavors can be added by appropriately selecting and blending seasonings.

 Examples of such seasoning liquids are shown in Table 2.

Next, the analytical values of the product obtained by treating the dried product under reduced pressure with such a seasoning liquid having a low water activity are shown in Table 3 below. This dried product was obtained by decompressing each fillet at 100 ° C and 30 mmHg under reduced pressure. The seasoning liquid used here was soy sauce.
39.2%, Ajirin 26.0%, Salt 2.0%, Sodium glutamate
It consists of 0.3% and water 32.5%, and its water activity is 0.91.
Is.

Such products have appropriate oil content and little shrinkage.For example, in the case of red salmon, the red color is strong and glossy and the appearance is good. In addition, beef and chicken had a fiber texture peculiar to meat storage and had a favorable texture.

The product thus obtained is appropriately packaged, heat-sterilized if necessary and stored. The shelf-life of this product was tested on red salmon and beef in three packaging formats. That is, aerated packaging containing oxygen scavenger and vacuum packaging, and a part of the vacuum packaging that has undergone secondary sterilization at 85 ℃ / 15 minutes at 37 ℃ for 7 days.
It was stored for 4 days and 21 days, and the sterilization number (SPC) and the peroxide value (POV) which was an index of oil burn were measured at that time. The results are shown in Table 4 below. In each case, sterilization did not tend to increase, and the increase in peroxide value was also low. In addition, no change in appearance, texture and flavor was observed in terms of sensuality.

Thus, even if the low-water-activity food product of the present invention is appropriately packaged and stored at 37 ° C. for 3 weeks, no deterioration in quality is observed, and it is recognized that the storage property at room temperature distribution is sufficient. It also has a good texture and flavor. When it is not treated with the seasoning liquid after the reduced pressure oil or when it is treated with the seasoning liquid having a water activity lower or higher than the above-mentioned predetermined range, the texture is not good, and when it is high, the shelf life is poor and a good food cannot be obtained.

〔Example〕

Examples will be given below. However, the present invention is not limited to this embodiment.

Example 1) A red salmon fillet having a thickness of 3 mm was immersed in a 10% saline solution for 3 minutes, and then oiled at 100 ° C. and 30 Torr for 10 minutes using a vacuum fryer to obtain a dried product.

The dried red salmon product was immersed in a seasoning solution containing soy sauce, mirin, a seasoning, and water and having a water activity of 0.90 for 30 minutes, and then the solution was cut off and vacuum packed to obtain a product.

In addition to the color tone peculiar to red salmon, this product had a beautiful luster and had a chewy, pleasant texture.

In addition, the water activity is a low value of 0.90, which is room temperature (20-30
Even after being stored at (° C) for 6 months, deterioration of quality such as increase of bacteria and alteration did not occur.

Example 2) Flaky beef having a thickness of 1 to 2 mm was dipped in a seasoning solution containing 8% of salt and a seasoning for 2 minutes, and then 8 at an oil temperature of 80 ° C. and 20 Torr.
Oil and dry for a minute.

The dried product was sprayed with 0.95 of a water-active seasoning liquid to moisten it, stored in a low temperature room (5 ° C.) for 24 hours, and then packaged.

This product looked similar to beef jerky, but was not too hard and had a pleasant texture.

[Effect]

Thus, according to the present invention, it is possible to obtain a snack food which can be easily textured from seafood and meat in a short time, has a good texture, has a good storability, and can be distributed at room temperature, and is very effective.

Claims (2)

(57) [Claims] Claims: 1. A low water activity snack food which is a reduced pressure oil product of fish meat or meat fillets or pieces and has a water activity of 0.8 to 0.95. 2. 80-120 fillets or pieces of seafood or meat
Depressurize oil at a temperature of ℃ and a pressure of 20 to 100 mmHg, then 0.8
A method for producing a snack food having a low water activity, which comprises treating with a seasoning liquid having a low water activity of ˜0.95.