JP2559256B2 - Food seasoning - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial field of application) The present invention is applicable to meat processing, bone cutting, and food processing for food processing such as general dining halls, lunch centers, food processing plants, and homes. The present invention relates to a food seasoning material which is intended to integrally provide a seasoning material in a raw state such as a piece of vegetables and a taste extract solution and a packaging of the seasoning material and an overfunction of the seasoning material.

(Prior Art) There are various kinds of seasoning products in the form in which a dry seasoning material obtained by various techniques such as natural drying, hot air drying, and vacuum drying is packaged in a packaging material that also has an overfunction. As in the present invention, raw seasonings and seasonings such as beef pieces, pork pieces, chicken pieces, and vegetable pieces are embedded in a reversible substance such as gelatin to be solidified, and this has a supercapacity such as a nonwoven fabric. There is no existing one characterized by being packaged with packaging material.

[Structure of Invention]

(Means for Solving Problems) The present invention is configured by the following five main techniques in order to achieve the object.

(1) The first is to achieve the desired taste after simmering or baking meat pieces, bone pieces, vegetable pieces, mushrooms, etc. of raw beef, pork, chicken, etc. Judging from both qualitative and quantitative aspects, it is mixed and placed in a mold, and a solution of a substance having thermoreversibility such as gelatin solution, bectin solution, agar solution, etc. is added to this and then cooled to the required temperature to solidify. , To obtain a solidified product.

(2) In order to achieve a desired taste and aroma, in addition to the solids such as the above-mentioned meat pieces, bone pieces, boiled pieces of vegetable pieces, baked pieces, and the like, separately prepared beef extract, pork extract, chicken extract, A liquid or powder of a natural extract such as a vegetable extract is added, and a gelatin solution or the like is further added to cool and solidify to obtain a solidified product.

(3) The solid product thus obtained is packed in a desired shape such as a cubic shape or a spherical shape with a non-woven fabric, a finely-meshed natural fiber cloth, a raised fiber cloth, or the like, which has considerable overperformance. The opening is closed by heat bonding, thread stitching, etc., and the necessary handle is attached.

(4) Den powder prepared in advance from gelatin liquid and den powder over the entire portion corresponding to the inner surface of the fiber cloth in case the extract is leached outside after passing through the cloth with a large amount of liquid extract. Use the one in which a paste or the like is applied and dried to crush the mesh of fibers.

(5) The solidified product obtained as described above is stored or distributed by freezing or enclosing it in a solid package.

(Effects) The effects of the present invention are: (1) In the field of seasonings, to provide the natural taste and aroma of natural foods in response to the social needs for natural foods that have been rapidly reviewed in recent years, and to respond to the current trends. You can That is, it is possible to meet the demand for natural flavor and aroma because the main body that produces the flavor and aroma is not the seasoning material by extraction or drying.

(2) It is highly stable as a solid seasoning because it can be combined with a solidifying material such as gelatin to comprehensively judge the taste and aroma.

(3) At the time of use, the required amount can be added together with the package and heating can be performed at the same time, and the use is extremely simple and hygienic.

(4) A single roasted flavor such as roast beef, roast pork, roast chicken, roasted vegetables, roasted mushrooms, etc., as it is possible to quantitatively provide the required amount of meat pieces, bone pieces, vegetable pieces, etc. that have been baked and processed. It can greatly contribute to the rationalization of taste making, such as the ability to freely provide mixed roasted flavors.

(Examples) Examples of the present invention will be described below with reference to the drawings.

FIG. 1 is an overall view of a food seasoning material according to the present invention,
Is an overuse packaging material. Is a joint part, and when using plastic type over-purpose packaging material, it is joined by thermal bonding technology, and when using natural fiber cloth or multi-layered washi as over-purpose packaging material, it is stitched over. To join.

FIG. 2 is a view showing a cross section of the food seasoning material of the present invention, in which gelatin is gelatin and is in a state of being solidified by cooling. Also, the same state can be obtained by cooling with agar liquid. Is a vegetable piece, is a pork piece, is a mushroom piece, and is a pig bone piece. Each material is boiled and matured, and then a gelatin solution having thermoreversibility is added and then cooled and immobilized in gelatin, but the materials necessary to achieve the desired taste and aroma are baked and processed. , Sometimes roasted. Is an extract solution, and the extract solution is added to each material such as meat pieces and bone pieces placed in a mold, and the gelatin solution is further added and cooled to immobilize the extract solution.

 If no extract is required, use only gelatin.

FIG. 3 is a diagram showing an embodiment of a packaging material for combined use, which is used when the content of the extract liquid is large and there is a possibility of leaching to the outside. That is, it is a natural fiber cloth, is a den powder paste, and is obtained by kneading a den powder as a base material with a food-compatible adhesive. Is a starch paste mesh portion extruded in the mesh of natural fiber cloth. It is also possible to coat the starch paste on both sides of a natural fiber cloth and dry it.

FIG. 4 shows another embodiment of the packaging material for combined use, where is a nonwoven fabric surface, and is a non-aligned fiber of the nonwoven fabric. Effective cross-function can be realized because the cross-section is composed of multiple layers of misaligned fibers.

FIG. 5: is a figure which shows another one aspect | mode of the packaging material for combined use, is a general fiber, is a raising part. Achieves over-function by brushing.

[Brief description of drawings]

FIG. 1 is an overall sketch of the completed food seasoning material, and FIG. 2 is a cross-sectional view of the food seasoning material showing the state of the seasoning material immobilized with gelatin or the like. FIG. 3 is a cross-sectional sketch of an over-wrapping packaging material coated with a seasoning material or gelatin, and FIG. 4 is a cross-sectional sketch of an example in which a non-woven fabric is used as the over-wrapping packaging. . FIG. 5 is a cross-sectional sketch drawing of an embodiment in which a general fiber cloth is used as the over-purpose packaging material and is raised.

Claims (3)

(57) [Claims] 1. Meat pieces, bone pieces, streaks, vegetable pieces, mushroom pieces, vinegar, wine, animal fat, and spices of beef, pork, chicken, etc. are cooked to a desired taste and aroma. It is characterized by adding any one of a gelatin solution, a pectin solution, and an agar solution, which are heated and dissolved, to this and then cooling to obtain a solidified product, which is wrapped with a fiber cloth having a filtering function and the opening is closed. And food seasoning. 2. Beef, pork, chicken, etc. meat pieces, bone pieces, lines, vegetables pieces, mushroom pieces, vinegar, wine, animal fats, spices are cooked or ripened to obtain a desired taste and aroma. In addition to mixing the required amount of separately prepared beef, pork, chicken, and vegetable extract liquids, heat-dissolved gelatin liquid, pectin liquid, or agar liquid was added, and then cooled to obtain a solidified product. A food seasoning characterized in that the solidified product is wrapped with a fiber cloth having a filtering function and the opening is closed. 3. Meat pieces, bone pieces, streaks, vegetable pieces, mushroom pieces, vinegar, wine, animal fat, and spices of beef, pork, chicken, etc. are boiled or baked to prepare a desired taste and aroma. Then, heat-dissolved gelatin solution, pectin solution, or agar solution is added to the solution, followed by cooling to obtain a solidified product, and the fiber solution having a filtering function is coated with the gelatin solution or den powder paste. A food seasoning material characterized by being dried and wrapping the solidified product with the fiber cloth to close the opening.