JP2857897B2 - Puffed molded food - Google Patents

Description

The present invention relates to an instant dried food product expanded by a liquefied gas, and more particularly to a food slurry containing a native protein adjusted to a quasi-bound water region. By mixing the liquefied gas and dissolving the liquefied gas in the quasi-bonded water in the slurry, and simultaneously cooling rapidly, the viscosity of the slurry is increased to facilitate molding, and the resulting molded product is heated to remove the intrinsic gas. The present invention also relates to a puffed molded food product having a natural appearance due to the puffing pressure of generated steam.

(Conventional technology and problems) Conventionally, there has been no instant food product obtained by mixing a liquefied gas with a food slurry to form a molded product, and heat-swelling and drying the molded product.

The present inventors previously adjusted the water content of the food to the quasi-bound water region and performed microwave induction heating, instantaneously generating high binding heat of 120 ° C. or higher under normal pressure, which was not possible conventionally under normal pressure Then, it was found that puffing, sterilization, and drying can be performed simultaneously in a short time, and a method of heating and drying various foods was proposed.

However, in the case of a slurry-like food dough, for example, when trying to obtain a highly instant scrambled egg, the degree of expansion is low,
In addition, there is a problem that some unpleasant sensations such as a large amount of additives are required, and a natural appearance and shape, flavor and texture like roasted eggs cannot be obtained.

(Means for Solving the Problems) The inventors of the present invention have conducted intensive studies in search of a puffed molded food having a natural appearance, and as a result, the pulverized molded food has a liquefied gas in the food slurry and is heated and pulverized and dried. He knew that various puffed molded foods with a good appearance could be obtained.

TECHNICAL FIELD The present invention relates to a puffed molded food product in which a liquefied gas is contained in a food slurry and is heated and puffed and dried.

Further, the present invention provides a food slurry containing at least undenatured heat-coagulable protein and adjusted in water in a semi-bonded water region, by mixing a liquefied gas to make the gas internal, and increasing moldability by increasing the viscosity by cooling. The present invention relates to a puffed dry food obtained by applying and molding, and then pulverizing and drying a molded product by heating.

The food slurry whose water content has been adjusted to the quasi-bound water region to be mixed with the liquefied gas according to the present invention is not particularly limited, but it is preferable that it contains at least an undenatured heat-coagulable protein that retains its activity. The native protein may be any as long as it has heat coagulability,
Ordinarily, fish and shellfish surimi, eggs and milk, and cereals, beans, algae, and plant proteins containing single-cell proteins are used. For example, in the case of fish and shellfish, fish meat and germ lines of various fishes, raw surimi, frozen surimi, internal and internal organs of cephalopods, crustaceans, shellfish, and the like are used. Meat stocks use meat and internal organs, by-products such as collagen, blood cells, and plasma. For eggs, raw, frozen or dried whole eggs, egg yolks, egg whites and the like are used. For milk, dairy products, casein, lactalbumin, and the like are used. Plants include those containing soy protein, wheat protein, spirulina, chlorella, etc., those purified therefrom, protein compositions interacting with starch and the like. As the single-cell protein, proteins made from hydrocarbons such as crude oil, gas, and pulp waste liquid using various microorganisms such as cells and yeasts are used.

Foods containing these proteins are added to seasonings, starch, additives, etc. and slurried by ordinary operations such as crushing, mixing, crushing, and kneading, but the finished slurry is free water. Preferably, the slurry is a slurry in a quasi-bound water region composed of quasi-bound water and bound water. In the moisture region containing a large amount of free water, there are problems such as reduced moldability, reduced gas force, and wasted microwave energy. In the combined water region, the dielectric heating efficiency becomes extremely low. Because there is.

Any gas can be used as long as it has high solubility in quasi-bound water in the slurry and is hardly diffused into the gas phase outside the molded product after molding.
A gas that does not cause glow discharge is preferable, and N ₂ , CO ₂ , and air which are usually liquefied are used from the viewpoint of economy and effect.

The mixture of the food slurry and the liquefied gas is supplied, for example, from each tank to a casing hopper or the like through a pipe or the like, and is dispersed by a screw or the like inside the casing and rapidly cooled to increase the viscosity of the slurry. Etc., or can be freely formed by a devoitter, a moulder or the like.

The mixing ratio of the food slurry and the liquefied gas depends on the heating of the slurry, the initial temperature, and the cooling required for cooling in order to reach the viscosity required for molding. The required amount of liquefied gas is determined. In addition, the amount is determined also by the necessity of dissolving the gas in the quasi-bonded water of the slurry and incorporating bubbles by embracing in order to reach the desired expansion ratio.

The molding is subsequently denatured by heating and expanded and dried. Heating may be normal external heating, but in the case of a slurry with a low viscosity gradient at low temperatures and a weak gas holding force, the external heating in which heating is carried over slowly from the outside to the inside has a large loss loss of the internal gas, and the expanded volume is large. Therefore, microwave dielectric heating which generates heat uniformly from the inside is preferable.
Also, with microwave dielectric heating, quasi-bound water bound by slurry constituents does not lose latent heat according to the ratio of the bound, so it loses a place for escape of excess heat added,
It instantaneously reaches a high temperature of 120 ° C or higher, and the contained gas and the generated moist heat gas rapidly expand from the inside of the mass, causing a lost capillary of the gas, which can end the drying rapidly. .

The obtained product has a uniform expanded cross section and can be easily restored by absorbing water from the gas escape capillary. It has a soft texture and natural flavor, and has a very low bacterial count with a general viable count of less than 10 / g, far superior to FD products. It is what becomes.

In addition, the appearance is standard for classification, does not cause loss under and above the screen, gives a variety of irregular shapes, and has a soft and natural appearance.

The production efficiency is less than 3 seconds compared to 250 minutes for FD and 16 seconds for conventional microwave heating with low quality such as appearance and texture, from slurry to finish drying. And showed high production efficiency.

Hereinafter, the present invention will be described with reference to Examples, where parts are by weight.

Example 1 (A) A semi-bonded water region of 49.6 parts in terms of dry weight, emulsified with a ball cutter in a ratio of 49.6 parts of dried egg sugar, 13.2 parts of white sugar, 25.7 parts of starch, 10.3 parts of palm oil, and 1.2 parts of salt, with a water content of 25.5%. A slurry-like egg dough was prepared. Put this on the Teflonco bear belt
The particles were devodated to a diameter of 5 mm, and heated and expanded by a far-infrared heater and a microwave heating device, respectively. The obtained infrared ray product did not become a product because of far-infrared ray, which had solidified corn granules with an average diameter of 4 mm and had poor water absorption. In the case of the microwave-heated product, the average particle size was φ7 mm, and when the boiling water was poured, the egg particle became a strong texture in 180 seconds.

(B) Next, add egg dough at a rate of 150 kg / hr and liquefied carbon dioxide.
The liquefied carbon dioxide gas and the food slurry were mixed by feeding the hopper from the transfer pipe at a rate of 30 kg / hr and rotating a screw closely attached to the casing. As a result, the viscosity increases due to the rapid cooling of the dough, which immediately becomes heavy viscosity, thereby dissolving carbon dioxide gas in the semi-bonded water inside the cooled product, causing bubbles to be present inside, and cutting at the pressure outlet from the die at the tip of the casing. Cut with a blade and discharge, φ
It was formed into 5 mm granules.

This is 300k for one band oven of far infrared heater
The mixture was fed at a rate of g / hr, and was heated and expanded for 1,080 seconds. The swelling ratio of the obtained product was φ8 mm on average, and after pouring the heat, water was absorbed and restored in 180 seconds, resulting in a scrambled egg with a natural appearance and flavor and texture. This product was a remarkably excellent instant food as compared to (A).

(C) In addition, when the molded product was supplied to a normal pressure Teflon conveyor type microwave heating device with a microwave output of 100 kw / hr at a rate of 300 kg / hr, the strong electric field strength caused the quasi-bound water to reach 120 ° C in 0.3 seconds. 3 seconds later, the average pressure of φ11
mm. This product was an instant scrambled egg with a general viable cell count of 4 cells / g or less and a water content of 10%. When pouring hot water, water absorption was restored in 60 seconds, and a natural appearance and flavor and texture were obtained.

Example 2 The molded product of Example 1 (B) was automatically supplied at a rate of 150 / hr to a reduced-pressure microwave heating apparatus with an output of 50 kw / hr, and the degree of vacuum was increased.
Microwave dried in 17tool, moisture 10% after 210 seconds
I got instant scrambled eggs. This product is described in Example 1.
The swelling volume was 1.36 times that of, and when reconstituted with water, it became a semi-heated scrambled egg with unprecedented softness.

Example 3 Chopped onion 10 was added to the egg dough of Example 1 (B).
Parts, 2 parts of sliced shiitake mushrooms, 20 parts of red snowflakes, and the same liquefied carbon dioxide gas-containing slurry is kept in a cool state while demolding as a molded product with a thickness of 5 mm and φ50 mm. The microwave output per area was set to half of that of Example 1 (C), and microwave heating was performed to temporarily coagulate. This was heated by being sandwiched between hot heaters to brown the surface, and then dried by heating under reduced pressure and microwave at half the output of Example 2. It had a moisture content of 8%, and when poured into boiling water, became a soft, natural flavor and texture of Fuyo crab.

Example 4 Pork chop was minced with a dice having a diameter of 2.8 mm, a curing agent was added thereto, and the mixture was deaerated with a ball cutter. Separately, 2 parts of salt and 0.2 parts of pyrophosphate were added to 100 parts of arm meat minced with a 0.8 mm die and crushed, and 7 parts of isolated soybean protein, 25 parts of egg white powder and 50 parts of lard were added and emulsified. Starch 5 parts, pork extract 4 parts, onion powder 0.2
And the cured meat were dispersed to form a quasi-bound water region having a water content of 38%.

Add the liquefied carbon dioxide gas, knead the mixture, cool and cool to 3 ° C, which is easy to mold. Incorporate the gas, mold into particles of φ15 mm by devoitter, immediately heat microwave dielectric, expand to 10% moisture and dry. I was sorry. This is φ25mm
It became a spherical shape with wrinkles on the surface of it, and it was suitable as a delicacy when eaten as it was, and when returned with boiling water, it became a natural-looking meatball.

Example 5 0.8 mm of murasakikai pesos peeled with a protease
To 250 parts of squid squid minced with a dice, add 0.6 parts of phosphate, 100 parts of sukemune surimi, 15 parts of salt and 4.4 parts of squid extract, coarsely slurry, disperse 25 parts of white sugar, 8 parts of squid oil, and 30 parts of starch Then, a squid meat slurry in a semi-bonded water region was prepared, and 50 parts of liquefied carbon dioxide gas was added thereto, and a gas bubble sol was contained therein while cooling. This was shaped into granules of φ15 mm and expanded by heating through a steam tunnel at 96 ° C. and a fryer at 140 ° C. to obtain spherical bodies of φ21 mm and φ23 mm, respectively. The steamed one is dielectrically heated under normal pressure, the fried one is dielectrically heated under reduced pressure, further expanded and dried, the former is φ24m
m, the latter was an instant squid ball of φ26 mm.

This product absorbed water in 130 seconds when soaked in a Japanese-style soup, and became a delicious squid ball with a natural texture.

Example 6 2 parts of salt were added to 70 parts of Susune Surimami, coarsely ground, and 20 parts of starch and 5 parts of palm oil were added and mixed to prepare a fish meat dough, into which liquefied carbonic acid and liquefied air were injected. After cooling to a heavy viscosity, forming it into a disc with a diameter of 40 mm and a thickness of 3 mm with an automatic moulder, expanding and drying with a strong microwave density of 1 kw / 0.09 kg, and a diameter of 75 mm, a thickness of 5 mm, moisture A 13% pure white disk was obtained.

The product absorbed water when pouring hot bonito stock, and became a soft and smooth hang pen in 90 seconds.

Example 7 To 100 parts of full fat soybean milk powder, 80 parts of water in which 2 parts of sulfuric acid was dissolved was added and emulsified and mixed with a ball cutter to obtain a quasi-bound water slurry. The liquefied carbon dioxide gas was rapidly ejected from the nozzle and solidified and mixed while being vaporized. The gas was converted into solid carbonic acid (dry snow) to cool the slurry and to increase the viscosity, resulting in a molded product having an average particle size of φ5 mm at a product temperature of -4 ° C.

This was put in a fryer with an oil temperature of 130 ° C. and “stretched” to 12 mm in diameter, and then heated with 180 ° C. oil to “reactivate” to obtain expanded fixed grains of 11 mm in diameter. When this product was poured into boiling water, it was fried in round grains, and when mixed with dried vegetable chips and treated similarly, it became instant Ryuko.

Next, after the slurry is formed by devodging from a nozzle having a diameter of 3 mm, the slurry is heated at a microwave density of 1 kw / 1 kg [hr], preliminarily coagulated, and dried by dielectric heating under a reduced pressure of 30 torr. A white expanded sphere of φ12 mm was obtained. It was made into Mapo tofu in 160 seconds after pouring and mixing the ingredients of Mapo tofu dissolved in boiling water.

Example 8 In 140 parts of water, 8.5 parts of salt, 0.3 part of brackish powder, 1.8 guar gum
The kneaded liquid emulsified in parts was added to 250 parts of flour mixed with powder, 40 parts of whole egg flour, and 20 parts of pregelatinized starch to form a dough, to which liquefied carbonic acid was added, cooled, and the gas was added. Noodles were made inside, and made into noodles in a gas-cooled atmosphere, sealed in a Teflon container, immediately subjected to microwave dielectric heating, and made to evolve the protein heat denaturation and foaming and swelling while improving the wet heat with the generated gas. Air drying or dielectric heating was performed to finish dry to a water content of 5%. This was a non-fried noodle which absorbed water and restored in 1 minute when hot water was poured, and had a natural taste and texture, which had never existed before.

Example 9 50 parts of all-purpose flour, 50 parts of corn starch, 20 parts of whole egg powder, 10 parts of water
0 parts are mixed with a homomixer to prepare a batter in a colloidal semi-bonded water region, and 3 parts of Kobo chips, 5 parts of chopped onion, 4 parts of chop carrot, and 2 parts of prawns are added and dispersed. Liquefied nitrogen having a specific gravity of 20% was dispersed, cooled to -3 ° C, and solidified in the middle. This was punched into a circular thin material with a relief roller, passed through an infrared ray opening while being transferred by a chocolate net conveyor, to temporarily coagulate the surface, and then dried to a water content of 10% or less by a microwave fryer at an oil temperature of 130 ° C.

Separately, the molded batter is passed through a micro liquid oven, heated, expanded to 10% moisture, fixed by drying, then fried at 130 ° C. oil temperature for 30 seconds to absorb the oil from the surface and absorb moisture. The product was 8% or less.

Conventionally, industrial production has been difficult due to the conflicting problems of mass production, natural appearance, good floating, and good shape retention, all of which have been solved by the present invention. The resulting product became a savory, natural looking, instantly fried tempura.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/317 A23L 1/317 Z 1/32 1/32 D 1/325 101 1/325 101Z 1/333 1/333 Z 1 / 48 1/48 (58) Fields surveyed (Int. Cl. ⁶ , DB name) A23L 3/36-3/54 A23L 1/00-1/035 A23P 1/00-1/16 JICST file (JOIS)

Claims (3)

(57) [Claims] 1. A swollen molded food product obtained by heat-swelling and drying a liquefied gas contained in a food slurry. 2. A liquefied gas is mixed with a food slurry containing at least undenatured heat-coagulable protein and adjusted in water content in a quasi-bound water region to make the gas internal, and to provide moldability by increasing the viscosity by cooling. A puffed molded food that has been molded at a minimum and the molded product has been heated and pulverized and dried. 3. The puffed molded food according to claim 1, wherein the heat-puffed drying is microwave dielectric heating under normal pressure and / or reduced pressure.