JP3910999B2 - Frozen seasoned cancer - Google Patents

Description

  The present invention relates to a frozen seasoned cancer candy that is produced by immersing ganmodoki in a seasoning liquid and seasoning it, and then freezing the candy after the seasoning.

  Conventionally, as an example of a frozen flavored food and a method for producing the same, JP-A-8-242799 discloses a frozen green soybean with a sheath and a method for producing the same, and this gazette describes the following. “First step: 100 kg of green soybeans as raw materials are separated, and only green soybeans having a size suitable for commercialization are selected and washed. Second step: The washed green soybeans are blanched with steam for 2 to 4 minutes. ) Third step: The green soybeans subjected to the blanching treatment were frozen at a temperature of −30 ° C. or lower and then stored in a freezer at −18 ° C. or lower. Thaw in a high-concentration seasoning liquid (10%, 15%, 20%) at 0 ° C. and immerse for 5-15 minutes in a state of being lowered into a high-concentration seasoning liquid at a temperature of 40 ° C. to 65 ° C. The high-concentration seasoning liquid is a condiment liquid prepared mainly from dashi stock, chemical seasonings, fragrances, etc., with a concentration of 10-30% saline. In addition, the green soybean pod tissue was frozen and denatured. Since the seasoning liquid easily penetrated into the pod, the beans inside the pod were seasoned in a short time.Fifth step: After draining the seasoned pods with pods, freeze the pods This freeze-flavored green soy bean is carried out at a temperature of -30 ° C. or lower, and after freezing it is stored in a freezer at a temperature of −18 ° C. or lower. It was packed into a predetermined sachet and commercialized as a frozen food. "(See page 5, right column, line 18 to column 42).

  In view of the above description, the manufacturing process of this type of frozen seasoned green soybeans is premised on blanching treatment.

Furthermore, Japanese Patent Laid-Open No. 10-313807 discloses an invention of a frozen boiled bean and a method for producing the same, and this publication describes the following. “Another object of the present invention is to reduce or reduce the use of food additives (synthetic preservatives, pH adjusters, acidulants, etc.) to improve shelf life, with low seasoning concentrations, no excessive heating. It is to provide a boiled bean that makes use of the original taste and fresh taste of the raw material beans, and a method for producing the same. (Omitted) In the present invention, it is not cooked with water, but is cooked and processed to some extent (primary The present invention is characterized by freezing the processed boiled beans.In the present invention, since it is frozen after the primary processing (some cooking, processing) of the raw material beans in this way, it is generated in the frozen beans after water cooking. In addition, “cracking” and “peeling” of beans are effectively prevented. In addition, in the present invention, the initial seasoning (primary seasoning) of the boiled beans that are the finished product can be performed at a considerably early stage (for example, in an undried state after harvesting) from the time of harvesting the raw beans. Therefore, by processing (primary processing) while the raw material beans that are “living creatures” are fresh, and then freezing roses (IQF), the flavor and freshness of the raw material beans can be easily maintained. Therefore, according to the present invention, the original taste of the bean material (raw beans) can be maintained and stored in a fresh form for a long time. (Omitted) Furthermore, according to the present invention, raw beans can be stored frozen when necessary (after primary processing), and cooked and processed (secondary processing) when necessary, so the load of boiled beans production is leveled It is possible to perform control throughout the year, such as production when there is a quiet period. In addition, the seasoning (secondary processing) of the finished product may be performed at an appropriate time in consideration of the “expiration date” of the finished product, so that it is necessary to add a food additive for storage beyond what is originally required. From this aspect as well, the flavor and freshness of the raw beans can be easily maintained (see page 2, right column, line 3 to page 3, left column, line 26).
JP-A-8-242799 Japanese Patent Laid-Open No. 10-313807

Unlike the conventional process for producing frozen seasoned green soybeans and frozen boiled beans, the present invention is a method for producing frozen seasoned cancer beans that have been completed through a specific manufacturing process when producing frozen seasoned cancer beans. The issue is to provide.

In the present invention, cancer mushrooms suitable for production are selected, put into boiling water, boiled again, boiled with oil, boiled, cooled with running water at a water temperature of 18 ° C. until the temperature of the cancer mushroom is 25 ° C. or lower, and drained. After that, 3200 g of cancer return was immersed in a seasoning solution in which 54 g of trehalose and 69.4 g of sorbitol were dissolved in 3007.2 g of water, and 69.4 g of bonito dashi and 339.3 g of white sucrose were added to the seasoning. After boiling the liquid, heat for 8 minutes, add 377.8g of soy sauce, 7.7g of sodium chloride and 8.5g of sodium glutamate and heat to a sugar content of 18, then add 69.4g of miso and 69.4g of sake and add 2 Heat for 1 minute, leave it for 2 hours, reheat for more than 1 minute until the center temperature of the cancer throbbing reaches 70 ° C, season the cancer throbbing, and remove the seasoned cancer throbbing from the seasoning liquid. After vacuum cooling After being immersed in boiled juice for 2 minutes, it was frozen at -40 ° C. or lower for 30 minutes to produce frozen seasoned cancer mock-up.

  Trehalose and sorebitol applied in practicing the present invention are sweeteners.

  The frozen seasoned cancer mold produced by freezing roses of the present invention can be seasoned sufficiently by soaking the seasoning liquid in the cancer mold before freezing the roses, and the frozen seasoned cancer mold can be packed in bags. If you store frozen frozen seasoned cancer meals later if you store them in a frozen state, even if there are many cancers in one bag, they are frozen, so only the cancer that you have taken out is needed. Can be eaten by thawing, and the remaining frozen seasoned cancer that has been packed is still frozen and can be used without waste.

The frozen seasoned cancer mold according to the present invention is selected from cancer mold suitable for production, re-boiled in boiling water and boiled with oil, then the temperature of the cancer mold is 25 ° C. or less at a water temperature of 18 ° C. The mixture was cooled to running water and drained, and then 3200 g of cancer return was soaked in a seasoning solution in which 54 g of trehalose and 69.4 g of sorbitol were dissolved in 3007.2 g of water, and 69.4 g of dashi stock and 339 white sugar 339 3 g was added and heated for 8 minutes after boiling the seasoning liquid, 377.8 g of soy sauce, 7.7 g of sodium chloride, and 8.5 g of sodium glutamate were added and heated to a sugar content of 18 with 69.4 g of miso and sake 69. Add 4g, heat for 2 minutes, leave it for 2 hours, reheat it for more than 1 minute until the center temperature of the cancer is 70 ° C, season the cancer again, In seasoning liquid After being cooled in a vacuum and immersed in boiled juice for 2 minutes, it was frozen at -40 ° C or lower for 30 minutes to produce frozen seasoned cancer stock.

    The production process of frozen seasoned cancer will be explained in detail.

(1) Raw materials
Ganmodoki was used as a raw material for frozen seasoned cancer.
(2) Sorting
We selected cancer mushrooms suitable for manufacturing.
(3) Oil drain boil
After screening, the cancer squirts are placed in boiling water at 100 ° C, boiled again, boiled, and drained.
I was happy.
(4) Running water cooling
The water temperature was 18 ° C., and running water was cooled until the cancer-like product temperature was 25 ° C. or lower.
(5) Drainer
After cooling, the cancer was drained.
(6) Immersion
54 g of trehalose and 69.4 g of sorbitol are dissolved in 3007.2 g of water.
In the seasoning liquid, 3200 g of drained cancer mushroom was immersed for 1 hour.
(7) Adding bonito, sugar, and heating
Add 69.4 g of bonito dashi and 339.3 g of super white sugar, and after boiling the seasoning liquid for 8 minutes
Heated.
(8) Addition and heating of soy sauce, salt, sodium glutamate
Add 377.8g of soy sauce, 7.7g of salt, and 8.5g of sodium glutamate
Using a refractometer, the sugar content was adjusted to 18 and heated.
(9) Miso, sake addition and heating
69.4 g of miso and 69.4 g of sake were added and heated for 2 minutes.
(10) neglect
The heated cancer was left for 2 hours.
(11) Reheating
Re-heat the cancer for at least 1 minute until the center temperature of the cancerous cancer after leaving it is 70 ° C.
I made a seasoning.
(12) Vacuum cooling
Remove the seasoned cancer powder from the seasoning liquid and vacuum cool it in the vacuum cooling facility.
Carried out.
(13) Immersion in broth
After cooling, it was immersed in the broth for 2 minutes.
(14) Rose freeze
Freezing cancer soak after immersion in a tunnel freezer at -40 ° C or lower for 30 minutes
Thus, the frozen seasoned cancer mold of the present invention was produced.
(15) Packing, counting, packaging
I packed and packed the cancer after frozen roses.
(16) Inspection
All the frozen cancer cells are passed through a metal inspection detector to conduct a metal inspection.
It was.
(17) Frozen storage
Store the frozen cancer stock in a freezer at -18 ℃ or lower.
It was.

    The above production process is summarized in the following (Table 1).

    As a comparative example, (1) to (5) of the production process of Example 1 is the same, and instead of the production processes (6) to (13), the seasoned boiled rice is put in a steamer and seasoned. Frozen seasoned ganmodoki manufactured by freezing rose using the manufacturing process has a very bad texture and cannot be provided as food.

Claims (1)

After selecting the cancer mushrooms suitable for production, reboiling them in boiling water and boiling the oil, after cooling with running water at a water temperature of 18 ° C until the temperature of the cancer mushroom is 25 ° C or less and draining. After immersing 3200 g of cancer return in a seasoning solution obtained by dissolving 54 g of trehalose and 69.4 g of sorbitol in 3007.2 g of water, add 69.4 g of soup stock and 339.3 g of white sucrose and boil the seasoning solution. Heat for 8 minutes, add 377.8g soy sauce, 7.7g salt, 8.5g sodium glutamate and heat to a sugar content of 18, add 69.4g miso and 69.4g sake and heat for 2 minutes. After leaving for 2 hours, reheat it for more than 1 minute until the center temperature of the cancer thrush reaches 70 ° C, season the cancer thrill, take out the seasoned cancer thrill from the seasoning liquid, cool it in a vacuum and boil it 2 minutes Frozen seasoned ganmodoki manufactured -40 ℃ and rose frozen for 30 minutes at less after immersion.