JP2627685B2 - How to make instant 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 soups containing meat such as beef, ingredients for noodles, miso soup, soup, and other instant foods.

[0002]

2. Description of the Related Art As a conventional method for producing a ready-to-eat food, there is, for example, one disclosed in Japanese Patent Publication No. 52668/1986.

[0003] That is, after putting cooked meat or the like in a container, pouring a binder and performing heat treatment as necessary,
It is lyophilized and manufactured. The instant food produced in this way can be restored in 3 minutes by pouring boiling water and can be used for food.

[0004]

However, in such a conventional method for producing ready-to-eat food, the reconstituted meat is not sufficiently returned and the meat remains firm, and it takes about 3 minutes to reconstitute the meat. There was a problem that it took time.

[0005] The present invention has been made in view of such problems of the prior art, and the restored beef has a good return, and has the same softness and taste as those obtained by cooking fresh beef. It is an object of the present invention to provide a method for producing an instant food, which has a block-shaped dried soup that can be instantaneously restored.

[0006]

Means for Solving the Problems To achieve the above object, the gist of the present invention is as follows: 1 Canned meat is obtained by heating at a temperature at which the core temperature becomes 120 ° C. for about 4 hours , and the canned beef is obtained. Is quickly frozen below -30 ° C.
Keep at 30-35 ° C for 15-17 hours
Lyophilized, with includes the step of Ru sublimated water, eggs cooked canned beef after heating, vegetables, seafood, at least one of Ru added step of seaweed and wild plants water such free
The present invention relates to a method for producing an instant food, characterized by obtaining a dried soup in the form of a block by seasoning them .

[0007]

[0008]

[0009]

Here, animal meat refers to meat of birds and beasts such as beef, pork, and poultry. The core temperature is the temperature at the center where heating is most difficult. The tray may be any of a container having a size for serving an amount corresponding to one serving, a large container partitioned for an amount corresponding to one serving, and a container having a size for serving an amount for several servings. Good.

It is preferable that the heating temperature of the meat is lower as the thickness is thinner and higher as the thickness is thicker. Canned meat is normal canned meat produced by various processes of cooking, stuffing, degassing, sealing, heat treatment and cooling of raw materials, and is heated at a temperature at which the core temperature becomes 80 to 150 ° C. in the heat treatment process. Things.

Vegetables include, for example, onions, carrots, green onions,
The seafood is, for example, squid, octopus, clam and the like, the seaweed is, for example, seaweed and konbu, and the wild plants are, for example, bracken and spring.

[0013] Freeze-drying is performed so that moisture is sublimated from food and dried.

As the instant food, soups, stews, noodle ingredients such as ramen, soba, udon, miso soup, soup, and other foods containing beef or the like can be applied.

The instant food produced by the above-mentioned production method is in the form of a block, and can be returned instantaneously after boiling water to be consumed.

[0016]

[Function] By heating the meat at a temperature at which the core temperature becomes 80 to 150 ° C., the meat is softened, and the freeze-dried meat can be instantaneously restored, and the restored meat can be returned. It can be good and soft.

[0017]

The first embodiment of the present invention will be described below. FIG.
As shown in the table, as raw materials, 15 g of canned beef, 3 g of dried wakame, and 1 g of crushed onion
And 5 g of chicken egg, which is thoroughly mixed with liquid egg, 2 g of beef extract seasoning, and 1.6 g of salt, 1.6 g of starch, spices, amino acids and other seasonings, gelatin and carotene pigment, and in order to further prevent oxidation, Vitamin E and a small amount of oily licorice were added to prepare (step 1). Canned beef,
It is manufactured by heating at a temperature at which the core temperature becomes 120 ° C. for about 4 hours in the heat treatment step. The beef extract seasoning is a seasoning such as beef extract, hydrolyzate of animal and plant proteins, sugars, salt, amino acids and the like, and a paste-like seasoning made from thickening polysaccharide.

Next, the beef and wakame to be eaten were cut into appropriate sizes (step 2). To the above cut, chicken egg, beef extract, salt, starch, spices, and seasonings are added and cooked and seasoned, and carotene pigment, vitamin E as an antioxidant and oily licorice Was mixed and a gelatin solution was injected (step 3).

Next, this was filled in a plastic tray having a size of 7 cm in length, 5 cm in width and 2 cm in height as a size for serving an amount corresponding to one serving (Step 4). This was quickly frozen at -30 ° C. or lower for each tray as preliminary freezing (step 5). The pre-frozen product was kept at a temperature of 30 ° C. to 35 ° C. for 15 to 17 hours and freeze-dried to sublimate water (step 6). Thus, a block-shaped dry soup weighing 10 g was obtained. This was packaged in aluminum (Step 7) and packed in a box (Step 8) to make ready-made food for the product (Step 9).

The instant beef wakame-dried soup containing eggs thus prepared can be instantly restored by pouring 160 ml of boiling water at 90 ° C. The restored soup has a taste of beef permeated throughout, Had a good flavor.

By heating the beef at a temperature at which the core temperature becomes 120 ° C., the meat becomes soft. The instant soup prepared by freeze-drying these soups is 90 ° C hot water 1
When 60ml is poured, it can be instantly restored, and the beef taste penetrates the whole and the flavor of the beef is good, the reconstituted beef has a good return, and it is soft, and as one serving of egg beef wakame soup It was good.

Next, a second embodiment of the present invention will be described. In this embodiment, a dry instant food of beef calbis soup is manufactured.

As shown in FIG. 1, as raw materials, 10 g of canned beef and 3 g of onions cut small to about 20 mm were used.
6g of sprouts and 3g of carrots
1 g of green onion, 3 g of chicken egg with liquid egg thoroughly mixed, 4 g of beef extract seasoning, kelp extract, seafood extract, soy sauce, sesame oil, sugar, 2 g of salt, starch, spices, seasonings such as amino acids, carotene pigment, vitamin E, oily licorice and some amount of gelatin were prepared (step 1). The canned beef is heated at a temperature of 120 ° C.
It is manufactured by heating for about an hour. The beef extract seasoning is the same paste seasoning as used in the first embodiment.

The beef, bean sprouts, carrots, green onions and onions to be eaten were cut into appropriate sizes (step 2). To the above cut, add egg, beef extract, kelp extract, seafood extract, soy sauce, sesame oil, sugar, salt, starch, starch, spices and seasonings, cook and season, To this, a carotene pigment, vitamin E as an antioxidant, and oily licorice were mixed, and a heated gelatin solution was injected (step 3).

Next, this was filled in a plastic tray having a size of 7 cm in length, 5 cm in width and 2 cm in height as a size for laying out an amount corresponding to one serving (Step 4). This was quickly frozen at -30 ° C. or lower for each tray as preliminary freezing (step 5). The pre-frozen product was kept at a temperature of 30 ° C. to 35 ° C. for 15 to 17 hours and freeze-dried to sublimate water (step 6). Thus, a block-shaped dry soup weighing 10 g was obtained. This was packaged in aluminum (Step 7) and packed in a box (Step 8) to obtain an instant food product (Step 9).

By heating the beef at a temperature at which the core temperature becomes 120 ° C., the meat becomes soft. The dried soup obtained by freeze-drying them is 160 ml of hot water at 90 ° C.
Pouring the beef into it instantaneously, the beef taste penetrates the whole, the beef taste is good, the restored beef has good return, it is soft, and it is good as a serving of beef carbis soup with one serving of vegetables Met.

In the above-described embodiment, the instant food is provided as a product in a tray. However, the instant food may be a product in a product removed from the tray.

Alternatively, a dry instant food may be produced using only meat as a raw material.

[0029]

According to the manufacturing method of the instant food according to the present invention, beef core temperature of the is for about 4 hours <br/> heated at a temperature comprised between 120 ° C. to obtain a canned beef, the canned beef - 30 ° C or less
Quickly frozen at a temperature of 30 ° C to 35 ° C for 15 to 1
Freeze-dry for 7 hours to sublimate moisture
The restored beef has a good return and fresh beef
It has the same softness and taste as cooked meat and can be instantly restored.

[Brief description of the drawings]

FIG. 1 is a block diagram showing each embodiment of the present invention.

[Explanation of symbols]

 1 to 10 processing step.

Claims (1)

(57) [Claims] 1. A core temperature is then heated for about 4 hours at a temperature comprised between 120 ° C. canned beef obtained, -30 ° C. or less the canned beef
Quickly frozen at a temperature of 30 ° C to 35 ° C for 15 to 1
Lyophilized kept 7 hours, with includes the step of water Ru sublime, eggs cooked canned beef after heating, vegetables, seafood, at least one of seaweed and wild plants water such pressurized <br/> include e Ru step, seasoned them with block-shaped dried scan
A method for producing ready-to-eat foods, characterized by obtaining soup.