JP2622801B2 - Manufacturing, packaging, and use of rehydrated dry food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a water-rehydrated dry food which requires a treatment such as water recycle when eating dried seaweeds such as hijiki and seaweed, and dried vegetables such as kampo and cut dried radish. , And how to package, and who to use
About the law .

[0002]

2. Description of the Related Art Conventionally, it is not possible to eat dried natural foods such as seaweeds such as hijiki and wakame, and vegetables such as kanpyou and cut dried radish.
So, 37 of "Production of fishery products" (published by Korin Co., Ltd.)
First, as described on page 1 [how to eat], first, the dried food is transferred to another container, soaked in water for a while, and then rehydrated.
Next, wash with water, drain the water, and then
Fry and cook while seasoning with soy sauce or sugar, or
As described in JP-B-41-19580,
In the case of dried foods seasoned with
Boil the product and boil it again with other ingredients such as fried and soybeans
Cooked and ready to eat .

[0003]

However, in order to make the above-mentioned dried food edible, heat treatment must be repeated again.
Must be done, it takes a lot of time and effort,
Since many containers (balls, sieves, dishes, etc.) are used, the subsequent washing operation is not easy and is not economical.

[0004] Therefore, in view of the labor and the like, it can be eaten only at home, and for a busy housewife, despite being a health food containing a large amount of nutrients such as calcium and minerals. I tended to be far away.

Accordingly, in the present invention, in view of the above problems,
To make it possible to eat a dried product of a natural food that is particularly excellent in nutrition, in order to prepare a method for manufacturing, packaging, and using a rehydrated dry food that can be processed very simply and in a short time anywhere. The task is to provide.

[0006]

The present invention employs the following technical means to achieve the above object.

That is, in the method for producing a rehydrated dry food of the present invention, natural food is dried and desalted in a immersed state.
And, which once drained and rinsed, and dried again and then 1-3 h boil, then again stirred wash the food product
And leave it for 30 to 60 minutes in a state of being immersed in water.
The method is characterized in that the food is repeatedly stirred and washed while exchanging water several times, and then drained and dried again to produce a dried food.

Further, in the method of packaging a rehydrated dry food of the present invention, the dried food produced by the above method is divided into small portions, and the amount of water absorbed with respect to the dry weight of the food is previously adjusted to a desired hardness. the combined measured several stages, that visible scale 10 is provided to allow filling of the water of the amount
At the same time, a chuck fastener 5 for closing is provided at one end.
The dried food housed in a dedicated package 1 comprising been sealed
It is characterized by packaging.

Further, in the method of using the rehydrated dry food of the present invention, the dry food packaged by the above method is used.
When performing the above, open the exclusive package 1 and make it
Pour water up to the 10th scale of
And sealed at room temperature or refrigerated for 10-20.
If you leave it for a minute, it will be ready to eat immediately
And

[0010]

In the method for producing a rehydrated dry food according to the present invention,
The natural food that had been dried in the sun and desalted in the immersion state was washed once with water, drained , boiled for 1 to 3 hours, dried, then immersed again in water, and repeatedly stirred and washed several times. Since it is drained and dried again and again , the epidermis of natural food is removed by this second stirring and washing and drying three times ,
The unique smell and astringency of the food that has never disappeared by some processing will be eliminated, and it will be pleasing and mellow.

[0011] In the method of packaging the manufactured dry food last, the amount of water absorbed with respect to the dry weight of the food is determined in advance so that the dry food can be filled without measuring the amount of water. Dedicated with a chuck fastener 5 with a visible scale 10 that is measured and adapted to the amount
Since the dried food is stored in a package 1 and sealed and packaged, when eating, the scale is filled with water up to the scale 10 of the package 1 and sealed again with the zip fastener 5.
With a very simple operation of leaving it in a warm or refrigerated state for 10 to 20 minutes , it can be immediately eaten.

As described above, the dried food according to the present invention comprises:
When returning water when eating , do not perform any water washing and draining (zazari raising), or even heat treatment for seasoning
So good, container and labor for its can be omitted. Therefore, for example, it is possible to eat very easily and in a short time in any place as an outdoor food or for a busy person.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention provides an improved method for producing natural foods which must be eaten back into water, such as seaweeds such as hijiki and dried vegetables such as kanpyou and dried radish, and the accompanying improvements in packaging and use. Hereinafter, as an example, the production, packaging, and use of dried hijiki will be described with reference to the drawings.

[0014] In the cold season, natural seaweeds are obtained from the sea, dried in the sun on the coast, and garbage and seaweed are sorted out.
Put in fresh water and desalt for a while.

After that, the water is washed well while replacing the water two to three times, then the water is pulled out of the water, drained, and boiled for 1 to 3 hours.

Next, it is put in a steaming basket and once dried, then put again in fresh water, washed several times by stirring (sharpening), and left standing for 30 to 60 minutes in a state of being sufficiently immersed in water.

Next, while replacing the water, wash well with stirring three to four times until the water is clean, and then drain the water.
Dry under sunshine until crisp, complete the production of dried hijiki.

In the drying step, if a drying machine such as a warm air heater is used in addition to drying under the sun, the drying can be performed in a shorter time and more reliably. is there.

Next, in the packaging, the dried hijiki is divided into two to three servings each, and is then packed in a special package 1 (book).
In the embodiment, it is stored in a pouch , and sealed and packaged.

As shown in FIG. 1, the exclusive pouch 1 is a sheet of synthetic resin sheet having heat-fusibility.
2, a folding line 3 (shown by a two-dot chain line in FIG. 1) is provided at a central portion in the longitudinal direction of the sheet film 2, and guide band seals 4, 4 are attached to both sides thereof. Uneven chuck closure fasteners 5a and 5b are adhered on both sides.

In the actual packaging method, the sheet film 2 is folded in two from the folding line 3 and polymerized.
As shown in FIG. 2, both end portions 6 in the width direction are heat-sealed, and after the dried hijiki 7 are stored from the opened end portions 8, the end portions 8 are also heat-sealed. The packaging is completed by providing cut lines 9, 9 at both ends of, 4 as opening starting points.

At this time, the size of the pouch to be packed is measured in advance so that water can be filled up to about 10 to 13 times the dry weight of the hijiki 7 and the pouch is marked. In the process before the sheet film 2 is polymerized by adjusting to the position, for example, as shown in FIG. 1 and FIG. The scale 10 that is divided and drawn is printed.

As an example of a package, as shown in FIG. 2, 9 g (about 3 persons) of dried hijiki 7 are stored in a pouch 1 having a width of 115 mm and a height of 150 mm. When returning to pouch, graduated so that about 115 g of water can be put in the pouch 1
Some have ten.

Using the hijiki according to the present invention,
Chi, when eating releases the seal along the band member seal 4 the score line 9 of the pouch 1 as a starting point, the chuck fastener
5 is opened, water is appropriately poured to the position of the scale 10 of the desired hardness, and then the chuck fastener 5 is sealed again,
As it is or put in the refrigerator, at room temperature or refrigerated
It is ready to be eaten immediately after being left in the state for 10 to 20 minutes, and can be eaten as it is with dressing or the like.

When placed in the refrigerator, propagation of various bacteria can be prevented, and long-term storage in a cooked state is possible.

As described above, by performing the second stirring washing (washing with water) and the third drying, the astringency and odor peculiar to the hijiki on the epidermis of the hijiki can be removed, and it is possible to obtain a pleasant and mellow food.

The amount of water absorption with respect to the dry weight of the hijiki is measured in advance, and the dried hijiki is packaged in a package provided with a graduated scale so that the amount of water can be filled. since it has, during the return conventional drying water was always necessary in hijiki, (like monkeys) rinsing and draining, further heat treatment at all becomes unnecessary, containers and labor <br/> for its omission Yes, even for busy housewives,
In addition to being able to cook very easily in a short time and being able to store little by little in a dry state, quality can be maintained and the expiration date is long, which is very economical.

Further, when the product is dried in the sun several times as described above, the content of vitamin D is increased, and a food with improved nutrition is obtained.

[0029] In the above embodiment has been exemplified those packaged in a pouch 1 formed of sheet film 2, for example, by using a PET film or the like, further comprising a heat-resistant, directly cooked allows by microwaves, the It is also possible to eat warm hijiki dishes simply by putting a predetermined amount of water in a pouch , making it ready to be eaten, and performing microwave processing with the package as it is.

The packaging of the hijiki 7 is not limited to the above-mentioned pouch 1 but may be a container with a lid or the like. A compact package that has a scale 10 for making it possible and that does not overflow with water when left or stored and that is easy to carry and that does not take up much space may be used.

The material of the package 1 is not limited to the synthetic resin, but may be paper, glass, pottery, or the like.

In the above-described embodiment, the description is made with the hijiki as an example. However, for example, seaweeds such as seaweed and kelp,
Shiitake mushrooms, gourd shavings, dried daikon strips radish, soybean, spring, such as dried vegetables, such as fungus, also in the manufacturing method of the present invention in any dry food, the skin is removed, the unique smell and astringency or the like is surely excretion of each food This eliminates the need for washing, draining, and heating when eating.

Some foods (including hijiki) are immersed in a seasoning made of, for example, bonito, kelp soup, soy sauce, mirin, sugar, etc. before the final drying step. Boil until the ingredients are almost gone, add a step of sufficiently penetrating the seasonings, dry the cooked food, and if the dried food is packaged, add a predetermined amount of water as described above. This alone makes the food ready to be seasoned and cooked and is of great value as an instant food.

As an example of use, not only at home,
Even in the open air, for example, when camping or climbing, it is ready to be eaten as long as there is water, so it can be used as outdoor food or emergency food.

[0035]

According to the conventional method for producing a dried food, after drying in the sun, washing with water, and then draining, steam or boil,
Dry as it is or season and then dry
Because of the simple process of drying foods,
I ca n’t get rid of the smell or the astringency, so
It is necessary to re-cook and the processing is very troublesome.
Nutrients such as calcium and minerals
Despite being a health food contained in
Although it was apt to end up, in the method for producing a water-rehydrated dried food according to the present invention, the sun-dried natural food was desalted in a immersed state.
Shore which is once drained and washed, then after drying again 1-3 hours boiled, allowed to stand for 30 to 60 minutes while immersed again in water, further, after repeating several times the stirring cleaning Draining and re- drying, the second time of unusual soaking, washing with stirring and drying three times completely removes the epidermis of natural foods and exits whatever treatment
Each dried food that has never had its own unique smell and astringency will be eliminated, and it will be a palatable and mellow food , so it must be cooked again and seasoned as before.
It becomes possible to eat various dry foods that were difficult to eat if needed without any re-cooking.

Further , as described above, the dried food of the present invention
Without troubling the Mari hand, consists of the smell and astringency to nutritious percentage, such as too much is that there is no such as water return dried food easily hijiki, which favored for children, and can be a eaten very delicious It is.

Further, as a method of packaging <br/> dried food return produced water in the manufacturing process, previously measured absorption amount of water to the dry weight of the food product, it is filled of water that amount By using a package provided with a visible scale as described above, the dried food is stored in the package and packed, so that when eating, filling the scale up to the scale of the package with water.
With a very simple task of leaving it alone for 10 to 20 minutes, it becomes ready to eat.

Therefore, when returning water during eating, the conventional
Lever, washed with water again, and then draining (like monkeys), further
What had to be heat-treated in the present invention
Lever, food that with each processing is not required, can be omitted utensils and effort for that, wherever there deer also to water
Can be used very easily and in a short time in any place and for busy people, that is, it can be in a state of eating.

[0039] In addition, the packaging that have been made by a dedicated package of zipper fastener, without taking space at the time of storage and allowed to stand, carry also convenient, it can be very easy to use.

Therefore, conventionally, it is used only indoors.
(Eating and drinking) Water return drying that has been established as something that can not be done
Food can be used outdoors.

[Brief description of the drawings]

FIG. 1 is an expanded view of a main part of a package for packaging a dried food of the present invention.

FIG. 2 is a front view showing the packaged state of the dried food.

[Explanation of symbols]

 Reference Signs List 1 pouch 2 sheet film 4 guide strip seal 5a convex chuck fastener 5b concave chuck fastener 7 hijiki 9 score line 10 scale

Claims (3)

(57) [Claims] 1. Dried natural food and desalted in immersion state
Shore which is once drained and rinsed, and dried again and then 1-3 h boil, then again stirred wash the food product
Clean , leave in a state of being immersed in water for 30 to 60 minutes, further repeat the stirring and washing of the food while changing the water several times, then drain and dry again to produce a dry food. A method for producing a rehydrated and dried food, which is a feature. 2. The dried food produced by the method according to claim 1 is divided into small portions, and the absorption amount of water with respect to the dry weight of the food is measured in several stages according to the desired hardness .
A visible scale (1
0) is provided Rutotomoni, chuck Fas for closed at one end
A method for packaging water-rehydrated dry food , wherein the dry food is housed in a dedicated package (1) provided with a nut (5), and the package is sealed and packaged. 3. Drying packaged by the method of claim 2.
When using food, open the exclusive package (1) above and
Pour water up to the desired hardness scale (10) and repeat
Sealed with chuck fastener (5), refrigerated at room temperature or
If you leave it in the state for 10 to 20 minutes, it will be ready to eat
A method for using a rehydrated dry food, comprising: