JP2559261B2 - Food seasoning - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the Invention] (Industrial field of application) The present invention is applicable to all food processing and cooking processes such as a general dining room, a lunch center, a food processing plant, and a home, for meat pieces and bones. One piece,
To prevent deterioration such as oxidation when supplying seasoning materials such as vegetable pieces, fresh pieces, dried fish pieces, taste extracts, etc. as a single piece or a combined piece, and to make the packaging material for packaging the seasoning material have an excessive function. The present invention relates to food seasonings.

(Problems to be solved by the invention) The present invention is a wide variety of solid seasoning materials such as meat pieces, bone pieces, vegetable pieces, raw fish pieces, dried fish pieces such as dried bonito, kelp pieces, syga, garlic, and fruit pieces, By integrating raw extract liquids and liquid seasoning materials such as liquid fats with a food-compatible material having thermoplasticity such as gelatin, pectin, agar, etc., and packaging them with a packaging material having an overfunction. By temporarily preventing oxidation and deterioration of each seasoning material and secondary packaging it with an outer package, vacuum packaging or gas replacement with an inert gas such as argon gas or nitrogen gas is performed. The goal is to maintain the quality and realize the rationality of simultaneous cooking.

(Prior art) Dry seasoning materials obtained by various techniques such as natural drying, hot air drying, and vacuum drying have been packaged with packaging materials that also have an over-function, but they are mainly supplied as raw seasoning materials. I can't do it. In addition, there are some bone fragments that are crushed and packaged in a packaging material that has an over-function and frozen.
As a result of the seasoning material being exposed to the air, the rate of deterioration and deterioration due to oxidation etc. was fast and there were basically defects in use.

[Structure of Invention]

(Means for Solving the Problems) In order to achieve the object of the present invention, the present invention is constituted by the following six main techniques.

(1) The first is meat and bone fragments of cattle, pigs, chickens, fish and shellfish, dried fish fragments and cuttings of skipjack, horse mackerel, mackerel, vegetable chips, fruit chips, root vegetables, mushrooms and kelp. After boiling and baking solid seasonings such as vegetables, mix them by judging both qualitatively and quantitatively so that the desired taste can be realized.

(2) On the other hand, non-woven fabrics, finely meshed natural fiber cloths, brushed fiber cloths, thick Japanese paper, etc. are used to obtain various desired materials such as cubes, spheres, etc. by heat-bonding, stitching and other techniques. A packaging bag having a hyperfunction by molding into a shape is obtained.

(3) The above-mentioned packaging bag having an overfunction is placed on a mold having a shape substantially similar to that of the packaging bag, and necessary amounts of various kinds of solid seasoning ingredients prepared by the method of (1) are placed in the packaging bag. ,
Fill the liquefied food-compatible materials such as gelatin, pectin, and agar, which have thermoreversibility, with beef extract, pork extract, vegetable extract, and other extract liquids at the same time, and submerge almost the entire solid seasoning material in the liquid. Excuse me.

(4) Then, the whole packaging bag is cooled and solidified, and the opening of the packaging bag is sealed by heat bonding or stitching.

(5) Whether or not the filled only packaging bag obtained as described above is repackaged with an outer body such as a plastic housing or a synthetic resin bag and air in the outer body is removed and vacuum packaging is performed.
Gas replacement is performed with an inert gas such as argon gas or nitrogen gas to obtain a desired package.

(6) In order to further prevent the oxidative deterioration of a part of the solid seasoning material due to air contact, two packaging bags with over-functionality are manufactured in two large and small sizes, and the small packaging bag is filled with the solid seasoning material. It is also possible to put this in a large packaging bag, fill the entire large packaging bag with a solution of a food-compatible agent having thermoreversibility, and then cool and solidify. At this time, due to the buoyancy of the solution such as gelatin, the small packaging bag containing the solid seasoning is solidified while floating slightly over the whole,
The solid seasoning will not come into contact with air in any direction.

If this is further packaged and subjected to vacuum packaging or gas displacement packaging with an inert gas, a very high quality food seasoning can be obtained.

(Effects) The effects of the present invention are: (1) In response to the tendency to return to natural foods, which has been rapidly reviewed in recent years, it is possible to provide a taste and aroma close to nature in the field of seasonings and respond to the current trends. .

(2) By using a food-compatible material having thermoreversibility such as gelatin, pectin, agar, etc., the solid seasoning material, which has been extremely difficult in the past, is integrated with the liquid seasoning material such as various extract liquids and liquid fat. It is possible to supply it after converting it into a product.

(3) Since the whole seasoning material is embedded in a gelatinous liquid, oxidative deterioration can be prevented without touching the air.

(4) In the same manner, the scent of various seasoning materials baked and roasted can be enclosed with a gelatinous liquid.

(5) At the time of use, it is possible to simultaneously pass the required amount by heating the package and heating it.

(6) Secondary packaging with an outer package and vacuum packaging or gas replacement with an inert gas will prevent even the outer surface of the over-purpose packaging material from being exposed to air. In addition, it is possible to highly accurately prevent adhesion and propagation of various bacteria.

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

FIG. 1 is an overall sketch including a cross section showing a first embodiment of a food seasoning material according to the present invention, and is an airtight case in which an aluminum foil is attached to an inner surface of an outer casing. The purpose can also be achieved by using a synthetic resin bag. Is a cross section of the overlying packaging bag and is an outer body sealing surface, which is sealed after vacuum packaging or inert gas displacement packaging. Is the sealing surface of the dual-purpose packaging bag and is not airtight.

Is a kelp, is a meat piece, is a bone piece, is a vegetable piece,
Each is a solid seasoning material. Is gelatin and fills the space between the solid seasoning materials and fills the entire inside of the overfilled packaging bag.

FIG. 2 is an overall sketch including a cross section showing a second embodiment of the food seasoning material according to the present invention, which is fried sardines minced balls, is sardines minced roast balls, is a fish meal roll, and the skulls are dried and powdered with fish. It is a rice cake rolled with starch. Is a garlic piece, is a shredded cut piece, is an onion, is a dry grain, and is a ginger. All of them are solid seasoning materials, and they are intended to be solidified with gelatin to provide soup stock for commercial use of seafood noodles.

FIG. 3 is an overall sketch including a cross-section showing a third embodiment of the food seasoning according to the present invention. Is a sealing surface for the overlying exterior body, and is not airtight because it uses an excess cloth. Is an extract solution, a gelatin solution At the same time, it is filled in the middle part of the interior and exterior. The space between the solid seasoning materials contained in the interior such as bone fragments may be filled with gelatin, or only the air may be evacuated and no gelatin is added in the interior.

Fig. 4 is an external view of a partially cut-away state in which a number of food seasoning materials are packaged. A number of over-purpose packaging bags containing bone fragments etc. are laminated and laminated with a multi-layer airtight synthetic resin bag. To do.

After this, replacement with nitrogen gas is performed and sealing is performed. Is a synthetic resin bag seal portion.

[Brief description of drawings]

FIG. 1 is an overall sketch including a cross-section of a food seasoning material according to the present invention, which is mainly composed of meat-based seasoning material, and FIG. FIG. 1 is an overall sketch drawing including a cross section of the structure. FIG. 3 is an overall sketch including a cross section of the food seasoning material when the solid seasoning material is double-packed inside and the extract liquids are double-packed outside. FIG. 4 is a partially cutaway sketch of a large number of food seasonings packaged together.

Claims (2)

(57) [Claims] 1. A piece of meat or bone of cow, pig, chicken, fish, shellfish, etc.,
Dried fish pieces such as skipjack, horse mackerel, mackerel, cut pieces, fruit pieces, leaf vegetables, stem vegetables, root vegetables, mushrooms, kelp and some or all of the original form or strips are cooked or baked. The solid seasoning material thus obtained is put into a filter-combining packaging bag formed of a fiber cloth having a filtering function to form a solid seasoning material package,
After filling the solid seasoning material package with any one of gelatin solution, pectin solution, and agar solution, it is cooled and solidified, and then repackaged in an airtight bag or an airtight case made of synthetic resin or aluminum foil. A food seasoning material obtained by removing air from an airtight bag or an airtight housing or replacing air in an airtight bag or an airtight housing with an inert gas. 2. Meat and bone fragments of beef, pig, chicken, fish, shellfish, etc.,
Dried fish pieces such as skipjack, horse mackerel, mackerel, cut pieces, fruit pieces, leaf vegetables, stem vegetables, root vegetables, mushrooms, kelp and some or all of the original form or strips are simmered or baked. The solid seasoning material thus obtained is placed in a filtration packaging bag formed of a fiber cloth having a filtering function to form a solid seasoning material package, and a packaging outer packaging bag also serving as a filtration is formed of a material having the same function as the filtration packaging bag. Then, put the above-mentioned solid seasoning material packaging body in the packaging outer packaging bag for filtration and add gelatin solution, pectin solution, or agar solution to this to fill the interior packaging outer bag for filtration and then cool. A food seasoning characterized by being solidified by