JP3477179B2 - Food and pet food production processing method and processed meat 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 sheet-shaped food product, a pet food, a heating cooking manufacturing method thereof, and a heating sterilization drying manufacturing method thereof.

[0002]

2. Description of the Related Art For various foods, a manufacturing means for forming a flat shape or a sheet shape is known. For example, beef jerky is prepared by injecting a prescribed seasoning solution into a beef chunk, aging it for a prescribed period, cutting it into chunks of a prescribed shape (size that fits in a slicer), cryopreserving it, and then cutting it into slices and smokeing sliced pieces. It is produced by drying and heating.

As described above, the conventional method for producing a sheet-shaped food product for a meat product or a rice cake product is basically to perform a heat treatment or other edible treatment once in a lump state and then subject it to secondary processing such as slicing. In many cases, it is used as sheet food. The production of a sheet-like food by such a processing means requires complete edible cooking up to the inside of the lump, and loss due to overheating of the peripheral portion also occurs, so it is not necessarily an excellent means for producing a sheet-like food. It can not be said.

Sheet-shaped food products using paste-like food products such as fish paste products can be prepared by forming the die of the molding machine into a sheet-like shape. However, when ingredients are mixed, the sheet-like thickness of the die is necessary. The size of the food that passes through is limited, and due to the nature of the ingredients, if ingredients smaller than the thickness of the mouthpiece cause problems such as clogging the mouthpiece and not forming a sheet, insert ingredients larger than the sheet thickness. Sheets cannot be manufactured.

Further, as a sheet-like food for chicken, "ham" is used.
If you try to produce the chicken, the chicken will have a dry texture when heated slightly, and a cold texture will make it spicy.
Moreover, chicken had a small size of meat, and a large size of ham could not be made except for bundling pieces of meat to make a certain size of ham. Also, beef became hard when heated strongly, and beef ham could not be produced. Also, pork sliced ham was produced by cutting sliced ham and then cutting it into slices.
Hams could not be produced from the meat that required a certain chunk of meat and, conversely, was sliced and cut.

[0006] By the way, a method of heat-treating a sheet-shaped food product with an opposed hot plate has been conventionally known. For example
Japanese Patent No. 13340 and Japanese Utility Model No. 3011323 disclose a technique of melting process cheese and integrating the two when manufacturing a food product in which cheese is inserted between baked fish meat sheets. JP-A-61-58558
The publication describes about 60 to 8 as means for producing Tororo kelp.
A method is disclosed in which hot-pressing with a hot plate at 0 ° C. realizes the binding of the grated kelp.

Further, Japanese Laid-Open Patent Publication No. 60-126054 discloses a technique of heating and pressing a dried shiitake mushroom handle into a thin piece, and another method for producing a sheet-shaped food product,
Japanese Unexamined Patent Publication No. 62-40250 discloses a method for producing a sheet-shaped protein food product by applying a soybean protein-containing liquid to a hot plate and drying it, and Japanese Unexamined Patent Publication No. 54-163855 discloses mince. Shape into a rope shape using
There is disclosed a manufacturing method of cooking and heating, rolling to a thickness of 0.5 mm to 2 mm, and drying to obtain a chip-shaped snack food.

Further, as a sterilizing treatment means, JP-A-9-13
Japanese Patent No. 5883 discloses hot press sterilization of an object to be sterilized.

However, the production of a sheet-like food product using the above-mentioned heating plate is basically to form an edible food product into a sheet-like form in advance, and as a secondary processing, to improve the heating efficiency of the object to be heated. Therefore, only the heating by the hot plate is adopted. Therefore, even if a known means using the above-mentioned hot plate is adopted, it is complicated to form a sheet of food that secures edibility by primary processing, and there is a waste of food due to primary processing. It cannot be said that the production of the seed-like food was always easy because the sheet pieces were distorted by the secondary processing heating. Moreover, depending on the food material, the desired sheet-shaped food could not be obtained. Of course, the same can be said for the sterilization treatment of sheet foods.

Therefore, according to the present invention, when a specific food is simultaneously cooked and pressed and flattened or sheet-shaped, it is not necessary to edible the target food in advance. It was made by discovering that it has excellent thermal efficiency and that it is not necessary to perform secondary processing, and it enables the production of foods that could not be obtained in the past and the simple production of packaged foods. The proposed manufacturing method is proposed.

[0011]

A method for producing processed meat products, foods, pet foods, etc. according to the present invention is to be processed between two hot plates which are heated to a predetermined temperature and are capable of a depressurizing operation. It is characterized in that the food material is positioned, the food material is pressurized and spread into a flat shape or a sheet shape, and the food material is heated for a predetermined time and cooked.

Therefore, by placing the lumpy inedible food material between the hot plates and spreading it under pressure, a flat shape or a sheet shape can be obtained.
At the same time as flat molding and sheet molding, the food goes through fire,
It will be edible. The temperature of the hot plate, the interval, and the rolling pressure are set according to the food material to be cooked.

Further, in another method for producing foods, pet foods, etc. according to the present invention, the food material to be treated is appropriately packaged between two hot plates which are heated to a predetermined temperature and are capable of a pressing operation. It is characterized in that the food in the packaged state is pressed and made into a flat state while being positioned, and is heated for a predetermined time and cooked.

Therefore, by performing cooking, heating, and pressure spread molding at the same time in a packaged state of foodstuffs, production of flat foods, sheet foods, and packaging sheet foods of foodstuffs containing fluids. Can be done easily.

Further, in the method for producing foods, pet foods, etc. according to the present invention, the food material to be treated is positioned directly or in a non-flowing state between two hot plates which are heated to a predetermined temperature and are capable of a pressing operation. At the same time, the food material is pressed to spread it into a flat shape or a sheet shape, and is heated for a predetermined time to be sterilized and dried.

Therefore, the food material to be treated is heated and pressed at the same time, and the food material is molded into a sheet and sterilized and dried at the same time. Particularly, since the food is molded into a sheet, the heating inside the food is effective. And has excellent drying efficiency,
It is possible to easily obtain a sheet-shaped food that has been subjected to a dry sterilization treatment.

Particularly, the processed meat product according to the present invention is a chicken ham, which is prepared by subjecting chicken, beef, pork, and even a piece of beef soaked in a predetermined seasoning liquid to the above heating and pressurizing treatment. , Beef ham, pork ham and beef jerky.

Therefore, large-sized chicken ham and beef ham that could not be produced in the past can be easily produced, and pork ham and beef jerky can be easily produced without employing a complicated process. is there.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Next, embodiments of the present invention will be described. The heating and pressurizing apparatus used in each manufacturing method of the present invention includes, as illustrated in FIG. 1, an opposed hot plate 1 having a predetermined heating mechanism and a pressurizing mechanism. The target food material 2 is positioned, the target food material 2 is spread flat, and heat treatment is performed.

The heat plate 1 may be made of iron or stainless steel as long as it has good heat conductivity, and the material thereof is not limited. The heat source is generally electricity, gas or the like, but if possible, it can be controlled at a predetermined temperature of ± 5 ° C or lower, preferably ± 3 ° C or lower. However, some products have large allowances and are not limited. It is important that the two hot plates are as parallel as possible to obtain a product with a uniform thickness. The surface 11 of the hot plate that comes into contact with food may be smooth or may have fine holes or grooves for removing steam. Further, the product may have projections or grooves for patterning, and is not particularly limited. Further, Teflon (registered trademark) processing or the like for improving the peeling of the food material is possible as long as the thermal conductivity is not significantly reduced.

The basic mechanism that the apparatus for implementing the method of the present invention should have is that it can maintain a fixed pressure and clearance on the food material 2 and maintain a predetermined time. A plurality of heat plates may be combined into a belt type and two pieces may be combined vertically and horizontally, and a roll and a belt may be combined, and there is no particular limitation. It is preferable to use an air cylinder or a hydraulic cylinder as the pressurizing means, but it is also possible to use a spring or a screw to squeeze, and it is sufficient if the pressure can be adjusted with a pressure that does not fluctuate. Depending on the product, it is preferable that the pressure setting can be changed . However, it is not limited to this.

The clearance of the heating plate 1 is preferably parallel to two heating plates as much as possible in the case of a flat surface, but in the case of the belt type, the inlet side is opened wider than the outlet side and gradually expanded. It is preferable to extend. Regarding spreading, some foods may be spread quickly with a little strong pressure, and it may be necessary to spread slowly over time, but it does not destroy the tissue of the food, but it spreads so much. Non-abrupt methods are preferred.

Further, in the case of a solid food material, it is smoother to stretch it while warming it rather than to keep it cold. The time required is several seconds to several tens of minutes depending on the desired product, and it is preferable that the time can be controlled automatically. It is the gist of the present invention that the heat plate and the food product are brought into close contact with each other to transfer heat by spreading the food product, and the method of the present invention cannot be realized by instantaneous heating of the small rolls with the hot plate. A mechanism for maintaining close contact is important, but the means is not limited.

In the method of the present invention, since the food is spread and heated while being pressed by the two heated hot plates, the food is formed into a sheet by the binding force of the food itself due to the effect of ironing the food. In addition, as a device to be used, in addition to a combination of opposed fixed hot plates (movement in only the opposite direction), a belt type hot plate provided with means for supplying a band of continuous foodstuffs can be combined to continuously produce. A device may be used, and if such a device is adopted, the sheet-shaped food product is produced as a band-shaped sheet food product.

The clearance between the two hot plates 1 is not particularly limited as long as sufficient heat can be transferred from the hot plates to the food material. The graph of FIG.
The hot plate temperature was 80 ° C. and the sample used was beef ground meat, and the temperature state of the sample pieces was shown. In addition, the graph of FIG. 3 is obtained by averaging sliced pieces of beef and pork leg as samples, and shows the clearance of the hot plate and the arrival time of the sample pieces at 75 ° C. Similarly, test result graphs for the same sample when the hot plate temperature is 105 ° C. are shown in FIGS.

The temperature of the hot plate 1 is determined according to the type of the target food material 2. Basically, the food material 2 is heated to at least 63 ° C. for 30 minutes (standard for sterilizing meat products) or higher. It has been confirmed that this can be cleared in the above test example. Note that the above example is performed with a specific sample, and the temperature and the hot plate clearance are determined in consideration of the heat flow to the food material 2, the cooking time, and the type of food material. However, looking at the above-mentioned test example, it is preferably 5 mm or less, and most preferably 3 mm or less from the viewpoint of heat transferability, although it depends on the type of the food material 2. In addition, depending on the type of food material, it is effective to maintain an appropriate clearance when the product becomes too thin when pressure is applied.

Next, the embodiment of the food material 2 will be described. It is common knowledge that oil is applied to prevent the food material from adhering to the hot plate 1. However, in the case of the method of the present invention, the food material is spread. The applied oil escapes. For this reason, there is a possibility that the product is attached to the hot plate 1 and cannot be removed from the food material 2 having a small adhesion preventing effect and a small amount of oil and fat. However, when the food material 2 contains oil, it does not adhere.

Therefore, in such a case, although the amount of oil is not limited, it is preferable to mix about 5 to 20% of the food material. Further, it is said that the content of fats and oils preferred in fish is 10 to 15%, and the taste of white fish having a small amount of fats and oils can be improved at the same time.

Further, depending on the food material to be cooked, the muscle tissue is weak, and when spread out, it becomes a paste and the desired product cannot be produced. For example, there are many soft fish species of protein fiber such as pollack salmon, salmon, and roe. The food material is dehydrated in advance and the fibers are strengthened to carry out the method of the present invention. Dehydration is carried out by appropriate drying, boiling, salt, water replacement with sugar solution, etc., and the means therefor is not limited.

When the food itself does not have a sufficient binding force to form a sheet, the food itself is finely cut to physically increase the binding force, or an additive such as polymerized phosphate is used. The binding force of can be increased to form a sheet. Further, it is possible to add an appropriate amount of food materials having strong binding force, such as ground fish meat, egg liquid containing chicken eggs and rice cake dough, to form a sheet. Of course, the additives are not limited to the above-mentioned additives, and a binder that realizes a sheet-shaped food may be added if necessary.

The foodstuffs to which the method of the present invention is applied are not limited to the foodstuffs to be used because the production method of the present invention is close to the ordinary cooking method. It is easy to spread, and if it is a vegetable starch, it is spread by heating it once. It is also possible to put the dried product back in a little water and spread it.

As a specific example of the food material, raw chicken, beef,
Pork meat and fish fillets are easy to spread ingredients.
Of course, the ground fish meat and animal meat paste, which are originally easy to spread, can be easily spread into sheets. Dried products such as salmon mackerel, dried scallops, and stick cod can be made into sheet-like foods by adopting the method of the present invention if they are softened with water, soy sauce, wine, mirin edible oil, moistening agent, etc. for seasoning.

As described above, in the present invention, two hot plates are placed at 60 ° C.
The food is heated to ~ 99 ° C to heat the food with heat conduction as the main force, and at the same time, the food is sandwiched between the hot plates to apply pressure.
It is possible to easily obtain a delicious food by spreading the food to a thickness of 5 mm or less and sterilizing and cooking in a unit of several tens of seconds in a state of being in close contact with the hot plate to reduce heat damage to the food material. In addition, even if something that cannot be spread at room temperature and breaks, it can be spread by heating and cooling can be done quickly, so thermal damage is reduced. It is preferably 7 in relation to temperature and sterilization time.
0 ° C to 90 ° C, most preferably 75 ° C to 85 ° C
Is. In particular, when the chicken is processed by controlling the temperature and time with this heating well, it does not lose to the pork ham for the first time in the world, and soft and smooth chicken ham and beef ham are produced. It is possible to provide a new food.

In the sliced ham of pork, comparing the conventional method and the method of the present invention, when the structure of the conventional method is observed under an electron microscope at a magnification of 5000, the meat structure of the conventional method has a honeycomb shape. , The meat tissue adopting the method of the present invention,
It has a close-packed and precise organization, and can provide a new ham with a texture different from the previous products.

Next, the second manufacturing method of the present invention will be described. The second manufacturing method is to heat and press the food material in a packaged state to perform cooking at the same time as rolling. That is, the produced sheet-shaped food is difficult to handle, and it is difficult to put it in a bag or the like, but it is necessary to put a lump or irregular shape in a packaging bag in advance and form it into a sheet. Is easy.

It is also effective in preventing the adhesion of food materials that are likely to adhere to the hot plate. To prevent the adhesion of the food material, it is sufficient to simply interpose a film between the hot plate and the food material, without completely packaging the food material. Further, it is complicated to vacuum-pack a sheet-shaped food product, but it is easy to form a sheet-shaped food material that has been vacuum-packed in advance into a sheet and cook it. The temperature setting of the hot plate is determined according to the type of packaged food material.

Specifically, beef and chicken are put in a bag with vegetables such as onion and cabbage together with the soup stock, and the beef and chicken are heated by pressurizing and spreading so that the cells of the vegetables are not broken, and heating. The sheet is spread out and soft and easy to eat, but the vegetables can be restored to make delicious cooked beef bowl or oyakodon. In this case, it is important to set the clearance of the hot plate, and 2 mm to 3 mm is most preferable, but the food material and the clearance are not particularly limited.

If the soup stock or the water content is large, the air dissolved in the water may be released by heating, and the liquid may spill from the packaging bag or destroy the bag. Care should be taken, and after that, packaging and heating and pressing may be performed.

In the case of mochi, if the method of the present invention is used by using a mochi dough produced by a conventional method, a sheet-like mochi in a vacuum bag can be easily produced.

In the case of chicken breast fillet, the chicken breast fillet is soaked by a conventional method of immersing the ham, and an appropriate amount is put in a vacuum bag for deaeration. When the method of the present invention is adopted, the pork ham in the vacuum bag is lost. There is no chicken breast ham or beef fin ham.

Next, the third manufacturing method of the present invention will be described. This manufacturing method is mainly aimed at sterilization and drying as compared with the above-mentioned respective invention methods, and the temperature of the hot plate is set to a temperature at which sterilization and drying are realized.

First, the hot plate is heated at 100 to 130 ° C. (especially, 12 for the purpose of retort sterilization of retort-packed foods).
The temperature is set to 0 to 160 ° C.), and the food material is spread to a thickness of preferably 5 mm or less. When the food material is thinned to about 1 mm, the cooking and sterilization can be completed in a few seconds. In the case of drying, by adjusting the time in units of several minutes, it is possible to obtain food or pet food according to the required degree of dryness.

A heating plate temperature of 130 ° C. is a temperature at which food materials generally do not burn even when the required drying is performed.
When the method of the present invention is carried out at an excessively high temperature, steam is generated at once in foodstuffs with high water content, which causes steam explosion to blow away and destroy the foodstuffs. In addition, when the temperature is 100 ° C. or less, almost no drying is performed, but when heated under pressure, excess water and oil are removed, so the amount of the product is reduced. Figure 6
Is a table exemplifying the heating time of the sample piece “beef thigh” and the physical properties of the sample piece when the hot plate temperature is 107 ° C. and the clearance is 2 mm, and FIG. 7 shows the dryness of the test. It is a graph. From the above test, it is confirmed that a drying process (heating and cooking proceed simultaneously) is possible. From other various tests, the most preferable clearance for heating and sterilization is 3.0 mm or less, and the temperature is 100 ° C to 125 ° C.
℃. 4 most preferred clearance for dry
mm or less, and the temperature is 105 ° C to 125 ° C.

Explaining concrete foodstuffs, when the foodstuffs are paste of fish meat surimi, there is a case where the foodstuff is firmly adhered to the hot plate and the water in the central portion does not escape and the drying does not proceed. At this time, it is sufficient to form an escape route for steam by adding an appropriate amount of chopped kamaboko, meat with a strong fiber feeling, dried fish meat, etc. that will be the passage of steam, and it is also possible to devise a hot plate etc. is not.

Since protein foods, whether fish or meat, are dried as they are, they have a hard and hard-to-eat texture. Therefore, by using a moistening agent such as sugar, sorbitol liquid, betaine liquid, trehalose, etc., it is soft even if the water content of the food is reduced. Get the product. This wetting material is not special and is commonly used in soft tearing bandits. In addition, preservatives such as sorbic acid and sodium malate, which reduces water activity, are also used. Of course, the wetting material or the like used is not limited.

The squeezed lees such as okara and vegetable juice also have nutritional contents, and particularly contain a very large amount of fiber which is currently lacking in the diet, but on the other hand, they have a lot of water and a large number of bacteria. Unfortunately there is no proper drying method and it is treated as industrial waste unfortunately. However, for example, by heating the moisture-containing okara etc. formed into a rope using an extruder having an extrusion force under pressure, heat drying is carried out simultaneously with the extrusion of moisture, and a sheet-shaped dry food can be obtained. it can. In addition, if necessary, a mixed food material may be added to form an undissolved integrated food product.

The conventional beef jerk is made from beef thigh meat with a low amount of fat, the fat and muscles are removed, the shape is adjusted, the product is soaked in seasoning liquid, frozen, sliced thinly in the half-thawed state, heated and dried. Was being manufactured. Since it is cut into pieces and the meat of the diaphragm and the meat of the diaphragm can be broken along the fibers and has a large amount of fat, it has not been used as a raw material for beef jerk. However, by the ironing effect of the method of the present invention, minced meat and diaphragm meat can be attached to form a sheet. Since excess fat can be removed by pressurizing and heating, beef jerk can be produced from minced meat and diaphragm meat. The same applies to fish flesh. If the fiber is weak and the fiber does not appear in the fish meat, the fiber is strengthened by preliminary dehydration of the fish meat before use.

[0048]

EXAMPLES <Example 1> cut chicken fillets to be one of about 20g, liquid seasoning [salt 5%, sugar 4%,硝精(trademark nitrite salt mixture product) of 0.6%, phosphorus Acid salt 2.5
%, Glutamic acid 1%, smoked solution 0.1%] 24
Let it soak for time, sandwich it between the upper and lower hot plates that have been preheated to 80 ° C with an air cylinder pressure of 3.0 kg / cm2, and heat it for 30 seconds. I got chicken.

Example 2 Nylon 0.08 mm and polyethylene 0.02 m which are usually used for cooling a vacuum boil.
Cut the beef tenderloin soaked in the specified seasoning liquid for a specified time into about 20g in a m-stuck bag (hereinafter referred to as a vacuum bag) and leave a clearance of 2mm between the upper and lower heating plates preheated to 80 ° C. , Hot plate with air cylinder 3.0kg /
It was sandwiched with a pressure of square cm and heated for 40 seconds to obtain a sheet-like bag of beef fin ham having a thickness of about 1.8 mm.

By the means described above, it is possible to supply chicken ham and beef ham, which is the first in the world to compete with pork ham. Chicken meat has a dry texture when it is heated too much, and it has a spicy texture when it is cold, and beef becomes hard when heated too much. In addition, chicken had a small size of meat, and a large size of ham could not be made except for bundling pieces of meat to make a certain size of ham. Although chicken breast fillet and beef tenderloin are low-fat and high-protein foods, they were not suitable for commercialization due to their palatability and difficulty in processing. However, by adopting the method of the present invention, it is possible to widen the size by heating and spreading, and since it is processing in a flat shape or a sheet shape, it is possible to cool quickly, prevent overheating, and improve the taste. This is the realization of the provision of fresh chicken ham and beef ham.

Example 3 Seasoning liquid [salt 5%, sugar 4
%,硝精(trademark nitrite salt mixture product) of 0.6%, phosphate 3.5%, glutamic acid 1%, Pifuekisu 0.5
%, Smoked liquid 0.03% aqueous solution], 2 kg of pork thigh meat
Pickle for 4 hours as usual, cut off 20 g of the meat after pickling, and set the clearance to 2.0 mm with the upper and lower hot plates that have been preheated to 80 ° C.
By sandwiching at a pressure of g / square cm and heating for 40 seconds,
A sheet-shaped pork ham having a thickness of about 2.0 mm was obtained.

<Example 4> 100 g of dried mini scallops were made to absorb 15 g of salad oil, 5 g of white soy sauce and 10 of white wine.
g to absorb water, sandwiched between the upper and lower hot plates that have been preheated to 80 ° C with the pressure of 5.0 kg / square cm of the air cylinder, and heat for 30 seconds. Got a scallop.

<Example 5> To 1000 g of fish meat paste, 30 g of salt and 100 g of soybean salad oil were added, and the mixture was stirred and kneaded with a cutter, and 100 g of soybean salad oil was added to 1000 g of crushed boiled scallop, and the mixture was mixed with the paste. . 20 g of this mixture is rolled and placed in a vacuum bag, vacuum sealed using a vacuum machine, the clearance between the upper and lower hot plates preheated to 80 ° C is 2 mm, and the hot plate is 3.0 kg / square of the air cylinder. It was sandwiched with a pressure of cm and heated for 40 seconds to obtain a heated scallop sheet in a vacuum bag in a sheet shape having a thickness of about 1.8 mm.

<Example 6> 1000 g of beef diaphragm meat
30 mm x 3 mm so that the fiber direction becomes longer, and soak it in a liquid of salt, seasoning, polymeric phosphate, and coloring agent for 24 hours in the refrigerator in the usual manner, and use a cutter to cut 300 g of a portion of the soaked meat Stir at knead and mix with the rest of the pickled meat. 20g of this mixed meat is rolled and put in a vacuum bag and vacuum-sealed using a vacuum machine. The clearance between the upper and lower hot plates preheated to 80 ° C is set to 2 mm, and the hot plate is 3.0 kg / square of the air cylinder. It was sandwiched with a pressure of cm and heated for 40 seconds to obtain a heated beef sheet in a vacuum bag having a thickness of about 1.8 mm.

By adopting the method of the present invention as in the above embodiment, sliced beef ham can be very easily prepared. In addition, the ham that has been used up to now is a form in which muscle fibers are cut at right angles to be eaten, but the present invention enables the production of completely new ham by a method of eating by utilizing muscle fibers. Furthermore, the above-mentioned meat sheet is soft and juicy, and can be used as it is as a raw material for beef asparagus or the like in place of sliced raw meat.

<Example 7> Salmon meat 10 with skin and bones removed
Dry 00g with cold air until it becomes about half amount, loosen it into flakes, mix well with 150g edible oil and mix it well, add 9g salt to 300g fish meat and stir with a cutter to knead it. Mixed with the above flake meat. 20g of this mixed meat is rolled and put in a vacuum bag, vacuum sealed using a vacuum machine, the clearance between the upper and lower hot plates preheated to 80 ° C is set to 2 mm, and the hot plate is 5.0 kg / square of the air cylinder. It was sandwiched with a pressure of cm and heated for 40 seconds to obtain a salmon sheet in a vacuum bag having a thickness of about 1.8 mm.

<Embodiment 8> 500 g of whole egg and 30 soup stock
0g salt 13g, sugar 40g, sodium glutamate 5
g and mix, degas the mixture. Degassed liquid 1
00g is put in a 200 mm x 200 mm vacuum bag so that air does not enter, and sealed. The clearance between the upper and lower hot plates preheated to 80 ° C is set to 2 mm, sandwiched between the hot plates with a pressure of 1.5 kg / cm 2 of an air cylinder, and heated for 40 seconds to form a sheet having a thickness of about 1.8 mm. A heated omelet sheet in a vacuum bag was obtained.

Example 9 23 g whole egg, 25 g chopped chicken, 1 g dry onion, 15 g onion, 15 g carrot,
Mix 15 g of soup stock thoroughly and degas. The total amount is 200m
Put in a m × 200 mm vacuum bag so that air does not enter and seal. The clearance between the upper and lower heating plates preheated to 80 ° C is 2.5 mm, and the heating plates are 3.0 kg / square cm.
It was sandwiched by the pressure of and heated for 40 seconds to obtain a cooked parent-child bowl ingredient in a vacuum bag.

<Example 10> 50 g of beef ribs and 3 onions
0 g, 5 g of soy sauce, 5 g of sugar, and 5 g of mirin are thoroughly mixed and deaerated, and the whole amount is put in a vacuum bag of 200 mm x 200 mm and sealed so that air does not enter. The clearance between the upper and lower hot plates preheated to 80 ° C is set to 2.0 mm, and the hot plates sandwich the air cylinder at a pressure of 3.0 kg / cm 2 and heat for 40 seconds to prepare a cooked beef bowl in a vacuum bag. I got the ingredients.

Example 11 50 g of mochi dough that has been steamed and steamed by a conventional method is put in a vacuum bag of 200 mm × 200 mm and deaerated and sealed. Take a clearance of 1.2 mm between the upper and lower hot plates that have been preheated to 80 ° C in advance, sandwich the hot plates with a pressure of 1.0 kg / square cm of an air cylinder, and heat for 40 seconds, and then put them into a vacuum bag and form a sheet of about 1 mm. I got rice cake.

Example 12 40 g of a raw material for baked pork which has been soaked and seasoned by a conventional method is placed in a 100 mm × 100 mm vacuum bag and deaerated and sealed. The clearance between the upper and lower heating plates preheated to 80 ° C is set to 3.0 mm, and the heating plates are sandwiched by the pressure of 3.0 kg / square cm of the air cylinder to 40 mm.
After heating for 2 seconds, a sheet-shaped baked pork with a vacuum bag of about 2.8 mm was obtained.

Example 13 Bovine diaphragm meat 1000
Cut g to 30 mm × 3 mm so that the fiber direction becomes longer, mix 100 g of trehalose, salt and an appropriate amount of pepper well, and soak it in the refrigerator for 24 hours.
Round the g, make a clearance of 3 mm between the upper and lower hot plates that have been preheated to 110 ° C., sandwich with the hot plate at a pressure of 5.0 kg / square cm of an air cylinder, and heat for 10 minutes to obtain a thickness of about 2 A 0.8 mm sheet-shaped dried beef jerk was obtained.

As described above, by adopting the present invention, beef jerk can be manufactured very easily. In addition, jerky can be produced from minced meat that could not be used until now.

Example 14 Okara has a diameter of 30 mm,
The length is 60 mm, the clearance between the upper and lower heating plates preheated to 115 ° C. is 2 mm, and the heating plates sandwich the air cylinder with 5.0 kg / cm 2 of pressure to heat for 13 minutes to dry and sterilize. I got taokara.

[0065]

As described above, according to the present invention, the food material to be treated is positioned directly or in a packaged state or a non-flowing state between two hot plates which are capable of being heated to a predetermined temperature and capable of being pressed. A novel flat shape that does not exist in the past in a manufacturing method of food, pet food, etc., in which the food material is pressed and spread into a flat shape or a sheet shape, and at the same time, it is heated for a predetermined time and cooked or sterilized and dried. It was possible to produce food, sheet foods, etc. For example, it is possible to easily make sheet-shaped foods containing various ingredients by using fish meat, and it is possible to manufacture sheets with beef, scallops, etc.
In particular, salmon and dried seafood such as dried scallops have good taste, but they are hard to eat and consume less, but they can be soft and easy to eat.

Further, since it is formed into a sheet in a packaged state, it has an advantage that the packaging work can be facilitated and various cooked foods can be easily produced.

[Brief description of drawings]

FIG. 1 is an explanatory diagram of an embodiment of a method of the present invention.

FIG. 2 is a graph showing the relationship between sample temperature and time showing a test example of the method of the present invention (hot plate temperature 80 ° C., clearance 2 mm).

FIG. 3 is a graph of the hot plate clearance and the sample arrival time at 75 ° C. (hot plate temperature 80 ° C.).

FIG. 4 is a graph showing the relationship between the sample temperature and time (hot plate temperature 1
(07 ℃, clearance 2mm)

FIG. 5 is a graph of the same hot plate clearance and the sample arrival time at 75 ° C. (hot plate temperature 107 ° C.).

FIG. 6 is a relationship table (heating plate temperature 107 ° C., clearance 2 mm) between heating time and sample physical properties in the same drying test example.

FIG. 7 is a graph showing the time of the same dry test example, the water content of the sample, and the yield rate.

[Explanation of symbols]

1 hot plate 2 ingredients

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI A23L 1/31 A23L 1/325 101A 1/325 A23B 4/04 501E 101 501G (72) Inventor Kouichi Kudo Otaru City Otamoi 1 chome 4-5 Fushimi Kamaboko Co., Ltd. Hokkaido factory (72) Inventor Shuichi Mikami 1-chome Otamoi, Otaru 4-5 Fushimi Kamaboko Co., Ltd. Hokkaido factory (72) Inventor Kazuhiko Ueno 1-5 Otamoi, Otaru-shi Fushimi Kamaboko Hokkaido Factory Co., Ltd. (56) References JP-A-5-137540 (JP, A) JP-A-10-327818 (JP, A) Actual development 3-95828 (JP, U) (58) Fields investigated ( Int.Cl. ⁷ , DB name) A23L 1/00-1/01 A23B 4/03 A23L 1/31-1/325

Claims (10)

(57) [Claims] 1. A non-edible non-fluid food material is placed between two hot plates which are heated to a predetermined temperature and are capable of being pressed together, and the distance between the hot plates at the time of heat treatment is 5 mm. Do not destroy the above ingredients by setting the hot plate temperature to 60 ° C or higher.
A method for producing foods, pet foods, etc., characterized in that the foods, pet foods, etc., are heated to a flat shape by being pressed to a certain degree and heated at the same time for cooking for a predetermined period of time. 2. The distance between the heating plates during the heat treatment is 0.5 to 3.0.
The method for producing and processing foods, pet foods, etc. according to claim 1 in mm. 3. A process according to claim using the ingredients were pre-dried 1 or
2. A method for producing and processing any food, pet food, etc. according to 2 . Wherein any of the food ingredients to hot plate adhesion preventing food impregnating comprising claims 1 to 3, wherein, manufacturing processing methods such as pet food. 5. The food material to be treated is placed in a vacuum packaging state between two hot plates which are heated to a predetermined temperature and are capable of a pressing operation, and the food material in the packaging state is pressurized to a flat state. In addition to the above, a method for manufacturing food, pet food, etc., characterized by comprising heating and cooking for a predetermined time. 6. A processed meat product, which is processed into chicken ham by processing the chicken which has been appropriately seasoned by the manufacturing method according to any one of claims 1 to 5. 7. A processed meat product, characterized in that beef, which has been appropriately seasoned, is processed into beef ham by the processing method according to any one of claims 1 to 5. 8. A processed meat product, which is processed as beef ham by processing pork which has been appropriately seasoned by the production processing method according to any one of claims 1 to 5. 9. A food material to be treated is placed directly or in a non-flowing state between two hot plates which are heated to a predetermined temperature and are capable of being pressed together, and the food material is pressurized and spread. A method for producing and processing foods, pet foods, etc., which comprises heating for a predetermined time and sterilizing and drying. 10. A processed meat product, wherein beef pieces are soaked in a predetermined seasoning liquid, and the beef pieces are processed by the production processing method according to claim 9 to be beef jerky.