JP3951223B2 - Cooking method of ingredients - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a novel cooking method for performing dehydration adjustment processing of food materials and sterilization and cooking by directly heating with Joule heat.
[0002]
[Prior art and problems to be solved by the invention]
A dewatering sheet suitable for absorbing excess moisture of food has been developed and has already been widely used in practice. When the food is dehydrated using this dehydration sheet, the umami component of the food is concentrated as a result, and the umami increases. In addition, it exerts effects such as deodorization and anti-oxidation by maintaining the freshness of food, absorbing water-soluble odors, and the like. Such pre-treatment of ingredients with the current dehydration sheet etc. is premised on all being combined with cooking by heating such as baking, frying, frying, simmering, etc. in a gas fire or microwave oven after the pre-treatment. Yes.
[0003]
However, as is well known, there are many drawbacks in cooking foods using existing heating methods. For example, in the case of grilling fish in a gas direct fire, heating to the center with dry heat destroys the cell membrane on the outside of the fish body and leaks even internal moisture including umami components to the outside. Become. As a result, the umami as a foodstuff decreases, and especially after cooling once, even if it reheats, a food texture will become crunchy and a taste will fall large. In addition, in the case of miso pickled fish, it has been pointed out that it is extremely difficult to properly cook it. In the case of boiled fish, the protein is overheated for a relatively long time in the boiled state, so if the protein is excessively heat-denatured and reheated after refrigeration and freezing, the meat quality will become harder and immediately after cooking, and the texture will be greater. There is a tendency to stick.
[0004]
In short, a pre-treatment method that enhances the flavor of food and lasts longer has been developed, but as a cooking method of food, it is necessary to heat the food with existing heating methods that have various drawbacks, and to maximize the flavor. The present condition is that the method of being able to perform the sterilization and cooking which were kept inside the foodstuff is not established.
[0005]
Therefore, the present invention proposes a new technique capable of sterilization and cooking that keeps the umami inherent in food to the maximum extent, and even when assuming sterilization and cooking on a business scale An object is to provide a product that can be economical in terms of productivity and cost as compared with existing methods. In addition, the present invention is a new sterilization that can be heated so that food, such as fish, meat, wild leaves, etc. can be used easily, uniformly and efficiently and widely while maintaining its maximum taste. The object is to provide a method for cooking.
[0006]
[Means for Solving the Problems]
In order to achieve the above object, the method according to claim 1 of the cooking method of the food material of the present invention absorbs excess moisture from the food material by the action of osmotic pressure, and retains the absorbed water therein. The moisture-adjusting sheet having a function and a conductive humidity-adjusting sheet that absorbs and retains excess moisture from the ingredients and at the same time adjusts the humidity of the ingredients and conducts an adjustment process such as dehydration on the ingredients in advance. The processed food material is directly heated by Joule heat to obtain a sterilized and cooked food material.
[0007]
In order to achieve the above object, the edible saccharide having a desired osmotic pressure performance in a sealed bag body made of a semipermeable resin having a performance of only allowing moisture to permeate, such as a PVA resin. And sodium chloride or their equivalents, sodium alginate or its equivalent with water retention function, and substances that adjust their viscosity as required, etc. A dehydrated sheet having a function and conductivity that absorbs water and holding the absorbed water inside, or a porous non-woven fabric or resin film on one side and a porous or non-porous resin film on the other side A water-absorbing resin such as a cross-linked poly (sodium acrylate) having water absorption and water retention functions, paper having water absorption capability, etc. Including a substance having a humidity adjusting function, such as a foodstuff, and a function of adjusting the humidity of the food while absorbing excess moisture from the food and holding it, and using a humidity control sheet having conductivity in advance. An adjustment process is performed, and the conditioned and cooked food material is directly heated by Joule heat to obtain a sterilized and cooked food material.
[0008]
In order to achieve the above object, the method according to claim 3 is the method of cooking a food material according to claim 1 or 2, wherein after the adjustment process such as dehydration, the food material subjected to the adjustment process is mixed with saline or alkaline. A process of immersing in ionic water is performed, and then the food material subjected to the immersing process is directly heated by the Joule heat using the saline, alkaline ionized water, warm water or the like as a conductive medium.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments and examples of the present invention will be described below with reference to the drawings.
The present invention broadly applies a series of cooking processes for foods such as fish, and heating the foods using Joule heat in order to keep the taste of the foods to the maximum and sterilized and cooked foods. Considering, using the osmotic pressure on the food material in advance, adjusting it such as dehydration, absorbing excess moisture, and then adjusting the electrical conductivity by immersing the food material in electrolytic water if necessary, Then, the food material is directly heated by an electric heating device using Joule heat. As foods to which the cooking method of the present invention can be applied, various fish, beef, pork, chicken and other meats, processed miso pickles, potatoes, carrots and other vegetables, hamburger, meat-filled peppers, etc. Examples include composite processed foods.
[0010]
The pretreatment of only the dehydration of the food material using a dehydration sheet or the like is performed in a sealed bag body made of a semipermeable resin having a performance of allowing only moisture such as PVA resin, edible sugar or sodium chloride having a desired osmotic pressure performance, or sodium chloride or Including those equivalent substances, sodium alginate having moisture retention function or equivalent substances, and substances that adjust their viscosity according to need, etc., absorb excess free water from foods by the action of osmotic pressure. In addition, a dehydration sheet having a function of retaining absorbed moisture and conductivity is used. Specific examples of the dehydration sheet to be used include, for example, Pichit Sheet Mild, Pichit Sheet Regular, Pichit Sheet Super (both are trademarks) manufactured by Showa Denko Plastic Products Co., Ltd., or equivalents thereof. What has been used, for example, one in which conductive fibers are woven may be used. In addition, a polyacrylic acid soda cross-linking having moisture absorption and water retention functions in a sealed bag body using a porous nonwoven fabric or resin film on one surface and a porous or non-porous resin film on the other surface It contains water-absorbing resin such as body, paper with moisture absorption performance, etc., and substances with humidity adjustment function such as glycerin if necessary, and absorbs and retains excess free moisture from the food. A humidity control sheet having a function of adjusting humidity and conductivity can also be used. Hereinafter, such a dehydrated sheet and a tempered sheet are collectively referred to as a dehydrated sheet or the like.
[0011]
The dehydration method includes ingredients to be dehydrated, for example, raw fillets of near-sea fish such as autumn salmon, mandala, sword fish, frozen fish such as cod, shellfish such as scallops, meat such as chicken and pork, Wrapping potato slices etc. with a dehydration sheet or the like as described above, it is only necessary to leave them in a chilled state, for example.
[0012]
The dehydration time and the amount of dehydration naturally vary depending on the purpose of sterilization, cooking, contents and types of ingredients, shape and freshness, and the type of dehydration sheet used, etc. Some specific examples of the amount of dehydration are shown below.
[0013]
As an event serving as a criterion for determining the amount of dehydration, there is an amount of drip (drained liquid) generated with time from fresh food. Most of the drip can be seen as excess water, ie free water. For example, in the case of scallops, the drip and dewatering amount have a relationship as shown in FIG. Therefore, in order to suppress the drip to about 2% in the scallops, the amount of dehydration may be about 4 Wt% with a dehydration time of about 6 hours. Further, in the case of a cultured sea bream fillet, the relationship between the dehydration time and the dehydration amount as shown in FIG. 2 is known. That is, when dehydration is performed using a dehydration sheet or the like, an appropriate dehydration rate of about 5 Wt% is obtained by dehydration for about 9 hours.
[0014]
In the case where the pretreatment is performed after the dehydration-only treatment and the pre-treatment for adding the dehydrated food material to electrolytic water, specifically, salt water, alkaline ionized water, hot water, or the like, is performed as follows. That is, in the adjustment of immersing the food material in electrolytic water or the like, the purpose of sterilization and cooking, the contents and conditions related to the direct heating time by Joule heat, which will be described later, etc. Make usage choices. Usually, electrolyzed water, specifically, saline is used, but alkaline ionized water or warm water is used in dishes that do not like salty taste.
As data on the immersion time and the immersion amount, for example, a slice of fillet that has been subjected to a dehydration treatment of 2.7 Wt% as a sample in electrolytic water obtained by adding salt of cup 1 to 10 times the amount of fillet water ( When immersed in the seasoning liquid, the relationship between the immersion time and the immersion amount as shown in FIG. 3 is shown.) As a comparative example, when both non-dehydrated hamachi fillets were immersed for 30 minutes, dehydration was performed. The immersion amount of about 0.83 Wt% was shown, and the non-dehydrated sample of the comparative example showed an immersion amount of 0.36 Wt%. That is, the food that has been subjected to dehydration in advance absorbs about 2.3 times the amount of electrolyzed water as compared to the non-dehydrated food when adjusted to be immersed in electrolyzed water.
[0015]
In addition, as a pretreatment, the selection of whether to dehydrate the excess moisture of the food only or to adjust to immerse in the electrolyzed water after dehydration is sterilized by direct heating by Joule heat, which will be described later, It is determined from the aim and content of the ingredients to be cooked and the conditions regarding the direct heating time. For example, when it is desirable to directly heat the food without increasing the salty taste, a pretreatment that is adjusted with alkaline ionized water after dehydration is desirable, and when the salty taste is not strengthened and a relatively long direct heating time is allowed, When a pretreatment only with a dehydration treatment is desirable and it is allowed to enhance the salty taste, a pretreatment adjusted with a saline solution after dehydration can be selected.
[0016]
After the food is dehydrated or dehydrated in advance, the food is directly heated by Joule heat with an electric heating device. As the energization heating apparatus using Joule heat used in this step, for example, the energization heating apparatus disclosed in Japanese Patent Application Laid-Open Nos. 11-192060 and 11-313620 is suitable.
[0017]
Although these illustrations and detailed explanations are omitted, these known energization heating devices drop electrolytic water from the electrolytic water dropping portion in advance on the food arranged on the conveyor, thereby coating the outer surface of the food with the electrolytic water film. In this embodiment, the food disposed on the conveyor is directly heated with Joule heat while being wrapped with the above-described dehydrating sheet having conductivity. Therefore, troubles such as dripping electrolytic water can be omitted. In this case, the electrolyzed water used is selected according to the above-mentioned criteria. Here, food that is heated by Joule heat can be concentrated in advance by dehydration using a dehydration sheet, etc., so that the electrolyte on the food surface in particular can be concentrated. Heating can be performed. In addition, in such a cooking method, umami components are prevented from flowing out from the surface of the food, and the time for heated food can be improved accordingly.
[0018]
In addition, the electric heating apparatus according to JP-A-11-137185, JP-A-11-192060 and JP-A-11-313620, which is assumed to be used for foods other than liquid ingredients such as fruit juice, is very excellent at present. It is evaluated that it proposes the structure and function, but when these ingredients are used to heat ingredients that have not been subjected to dehydration adjustment treatment in advance, saline used as a conductive medium for the ingredients after sterilization and cooking The salty taste remains, the food becomes salty, and the direct heating by Joule heat heats the food without destroying the cell membrane, so that the water in the food can be sterilized and cooked with almost no leakage outside. However, this works in reverse, and excess water normally contained in the foodstuff delays the rise in internal temperature and lengthens the time for direct heating.
[0019]
In addition, problems such as sterilization and swelling of food after cooking may occur due to such moisture, but the present invention has economic efficiency equivalent to or better than existing methods in terms of current productivity and cost. It is solved under the restriction. Therefore, a new sterilization and cooking system for foodstuffs can be put into practical use on a business scale by combining dehydration adjustment processing and direct heating by Joule heat.
[0020]
【The invention's effect】
As described above, the cooking method for foods according to the present invention can obtain foods sterilized and cooked by direct heating of Joule heat while maximally retaining the umami inherent in the foods. . In addition, by removing excess moisture from the food by dehydration using a dehydration sheet, the presence of excess moisture delays the rise in the internal temperature of the food during direct heating by Joule heat, and the time for direct heating Can solve the problem of lengthening Furthermore, by removing excess moisture from the food by dehydration, problems such as swelling due to internal moisture that occurs when hamburgers or the like are directly heated by Joule heat without being dehydrated in advance can be solved. In addition, oil splashes are less likely to occur when fried chicken or the like or tempura of fish or vegetables.
[0021]
In addition, the method for cooking food according to the present invention has the effect of shortening the heating time and increasing the degree of freedom of water selection and adjustment of the concentration of conductive components, and in particular, direct heating by Joule heat will be mainly used. It can greatly contribute to the sterilization performed on a target scale, cost reduction and productivity improvement in cooking, and the expansion of the use area. In addition, according to this cooking method, it is possible to concentrate the electrolyte on the food surface in particular by dehydration using a dehydration sheet in advance, so that the dielectric constant during energization heating is increased, and efficient heating is achieved in a short time. Can be done.
[0022]
In addition to the above-mentioned common effects, the cooking method for foods according to claim 3 of the present invention expands the selection range of the type and concentration of electrolytic water in the food dehydration adjustment process, and does not add or increase salty taste. The food can be sterilized and cooked by direct heating with Joule heat.
[Brief description of the drawings]
FIG. 1 is a diagram showing a relationship between drip and dewatering amount in the case of scallops.
FIG. 2 is a diagram showing the relationship between the dehydration time and the amount of dehydration in the case of a cultured sea bream fillet.
FIG. 3 is a diagram showing a relationship between an immersion time and an immersion amount when a fillet of hamachi is soaked in a seasoning liquid.

Claims (3)

Osmotic pressure absorbs excess moisture from the food, and a function of holding the absorbed water and a conductive dehydration sheet, or absorbs and retains excess moisture from the food and simultaneously adjusts the humidity of the food Using a humidity control sheet having a function and conductivity, the food is subjected to adjustment processing such as dehydration in advance, and the food subjected to the adjustment processing is directly heated by Joule heat to obtain a sterilized and cooked food The cooking method of the foodstuff characterized by the above-mentioned. Alkarate soda having a function of retaining edible sugars, sodium chloride or equivalents thereof having a desired osmotic pressure performance, and a moisture-retaining function in a sealed bag body made of a semipermeable resin having the ability to permeate only moisture such as PVA resin Or the equivalent substance, and the substance which adjusts these viscosities according to necessity, etc., and the function and conductivity of absorbing excess water from the food by the action of osmotic pressure and holding the absorbed water inside. A dehydrated sheet, or a porous bag or a non-porous resin film on one side and a porous bag or a non-porous resin film on the other side. Including a water-absorbing resin such as a cross-linked sodium acrylate, paper having moisture absorption performance, etc., and if necessary, a substance having a function of adjusting humidity, such as glycerin, A function of adjusting the humidity of the food while absorbing excess moisture and holding it, and using a humidity control sheet having conductivity, the food is subjected to an adjustment process such as dehydration in advance, and the adjusted food is subjected to joule A cooking method for foodstuffs, wherein the foodstuffs are sterilized and cooked by direct heating with heat. In the cooking method of the foodstuff of Claim 1 or 2, after the adjustment process of the said dehydration etc., the process which immerses this adjustment process in salt solution or alkaline ionized water is performed, Then, this immersion process is given. A cooking method for foodstuffs, comprising directly heating the foodstuffs with the Joule heat using the saline, alkaline ionized water, warm water or the like as a conductive medium.

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