JP4960129B2 - Process for producing dried food and dried food - Google Patents

Description

  The present invention relates to a method for producing a dried food product and a dried food product. Specifically, even if the food material is used as it is, the shape derived from the material remains to some extent, and is easy to visually confirm, and the original preferred flavor and food of the material. The present invention relates to a method for producing a dried food product and a dried food product.

  Patent Document 1 discloses that when a fresh food or a food prepared by boiling it is dried so that the texture and texture are close to those of the original fresh food, the moisture in the material to be dried is 10 of the fresh water. A method for drying a food is disclosed in which the temperature of the material to be dried is preliminarily dried at 10 to 40 ° C. until it becomes ˜30%, and then vacuum freeze-dried.

  This technique is a combination of non-freeze drying and vacuum freeze-drying, and is characterized in that it is adjusted within a range of 10 to 30% of fresh moisture by pre-drying which is non-freeze drying.

The reason for limiting to such a range is that when freeze-drying is performed in a state where the moisture of the material to be dried is higher than 30% of the fresh moisture, ice pieces of several hundred μm to several mm are formed in the food tissue. . After the ice pieces have evaporated, vacancies remain. It is described that even when such dried foods with pores are returned to water, the original fresh texture and texture cannot be obtained, and the flavor as a food is significantly reduced. In addition, it is described that pre-drying until the water content in the material to be dried is lower than 10% of the fresh state is unfavorable because the drying time becomes excessive, and there is a risk of deterioration of food due to propagation of various bacteria.
Japanese Patent No. 3653354 JP 2006-191927 A: Food production method using a drum dryer

  According to the investigation by the present inventors, in the case of dry food such as picking sake, not only the texture and crunch, but also the ease of biting and biting of dry food, the ease of breaking in the mouth It was found that it is preferable to have all three items. In recent years, the consumer preference for dry foods has increased the tendency to eat as it is, and the development of a drying technique with excellent so-called shape retention is desired.

  However, in the drying method of Patent Document 1, vacuum freeze-drying is employed in the latter stage, so that a thin plate-like dried product cannot be obtained, and the structure of food is destroyed by vacuum freeze-drying, such as picking sake. However, there is a drawback that the hardness of the dry food required in the case of fresh dry food is not sufficient.

  Therefore, the present invention has not only a texture and a crunchy texture, but also includes three items: ease of biting, biting response, and ease of breaking in the mouth, and the hardness required for picking sake is sufficient. Thus, it is an object of the present invention to provide a method for producing a dried food product and a dried food product from which a dried food product having excellent shape retention can be obtained.

  Other problems of the present invention will become apparent from the following description.

  The above-described problems of the present invention are solved by the following inventions.

The invention according to claim 1 is obtained by a first drying step of preheating and drying so that a moisture content in a food material becomes 20% to 50% at a temperature of 50 ° C to 200 ° C, and the preheating drying. While holding the outer shape by heating and drying the sandwiched food material between the two drums of a drum dryer having two opposing drums , the moisture content is 0.01 to 10% It is a method for producing a dried food product, comprising a second drying step for obtaining a thin plate-like dried product.

  Invention of Claim 2 is a manufacturing method of the dried foodstuff of Claim 1 characterized by the clearance gap between two opposing drums being 0.001 mm-5.0 mm.

The invention described in claim 3 is the method for producing a dried food product according to claim 1 or 2, wherein the food material is shrimp .
The invention according to claim 4 is the method for producing a dried food product according to claim 3, wherein the shrimp is cherry shrimp.

The invention according to claim 5 is the food according to claim 1 or 2 , wherein the food material is at least one of seafood, meat, cereals, potatoes, mushrooms, vegetables and fruits. This is a method for producing a dried product.

Invention of Claim 6 is obtained by the manufacturing method of the dried foodstuff in any one of Claims 1-5 , It is a dried foodstuff characterized by the above-mentioned.

The invention according to claim 7 is the dried food according to claim 6 , wherein the hardness of the obtained dried food according to the following measuring method is in the range of 0.1 to 1 N / m2.
(Measuring method)
Measurement was performed at a compression speed of 10 m / S using a texture analyzer TA-XT2 type (Plunger: diameter 3 mm, cylinder penetration distance: 5 mm) manufactured by Stable Micro Systems, UK.

  According to the present invention, so-called shape retention is excellent, and not only texture and crunch, but also can satisfy three items of ease of biting, biting response, and ease of loosening in the mouth. It is possible to provide a method for producing a dried food product and a dried food product from which a dried food product having sufficient hardness required for picking can be obtained.

  Embodiments of the present invention will be described below.

The 1st drying process (henceforth 1st process) in the manufacturing method of the dried foodstuff of this invention makes it the temperature of 50 to 200 degreeC, and makes the water | moisture content in a foodstuff material become 20%-50%. This is a preliminary heating and drying step, and the second drying step (hereinafter referred to as the second step) is performed by heating and drying while sandwiching the food material obtained by the preliminary heating and drying step between two opposing drums. This is a step of obtaining a thin plate-like dry product while maintaining the outer shape.

  The preheating drying method in the first step is not particularly limited as long as the food material can be dried by heating at 50 to 200 ° C. For example, hot air drying, oven drying, microwave heating drying and the like can be used, and hot air drying is particularly preferable. Moreover, it is preferable to perform preheating drying under a normal pressure.

  In the first step, when the moisture content contained in the food material is adjusted to 20% to 50% by preheating and drying the food material at a temperature in the range of 50 to 200 ° C. ), Solid density increases. For this reason, it becomes easy to shape | mold into a thin plate shape without destroying the original shape of foodstuffs at the time of drum drying at a 2nd process, it is excellent in shape retainability, and can make food texture moderate hardness.

  That is, not only the biting response is excellent, but also the three items of chewing feeling due to hardness, particularly ease of biting, biting response, and ease of loosening in the mouth can be satisfied at the same time. It is the hardness of the dry food required for picking sake, etc., simultaneously satisfying the three items of chewing feeling, especially ease of biting, biting response and ease of breaking in the mouth. Will contribute to the increase in demand.

  In the second step, when the dried product attached to the drum is peeled to obtain a dried product, if the solid density is increased by preheating drying, the dried product is not destroyed at the time of peeling. The strength which can endure is obtained, the shape retainability is excellent, and the effect of obtaining a dry product as it is is exhibited.

  Furthermore, in the first step, when preheated at a temperature of 50 ° C. to 200 ° C., the protein in the food material is denatured, the texture, moldability, umamiability, etc. can be improved, and the food material In the case of seafood, raw odor components can be scattered and removed, and drum heating is performed in the second step to give the food material only the preferred flavor (the original flavor of the material, the flavor of the material by heating). Can do.

  In this first step, if the temperature is lower than 50 ° C., the temperature of the preheating drying is too low, so that the drying is insufficient in a short time, and a long drying is required. There is a problem that a strange odor is generated.

  On the other hand, when the temperature exceeds 200 ° C., the dried food obtained through the second step later has a good texture, but the flavor passes through the aroma and the burnt odor tends to be strong. In addition, it becomes weaker than the original taste, has poor shape retention, and breaks up the dried food. In addition, there is a tendency that the color of the food originally possessed is lost (brown).

  The temperature in the preheating drying in the first step is preferably in the range of 60 to 150 ° C, more preferably in the range of 60 to 100 ° C.

  Even if the moisture content is dried to less than 20% in the first step in the present invention, the improvement of the effect of the present invention cannot be expected, and energy is wasted. On the other hand, if it exceeds 50%, the shape-retaining property is inferior, and the strength that can withstand peeling in the subsequent second step cannot be obtained. The water content after the first step is preferably 30 to 50%.

  Next, the second step of the present invention will be described.

  The second step is a step in which the food material obtained by the preheating drying is heated and dried while being sandwiched between two opposing drums to obtain a thin plate-like dried product while maintaining the outer shape.

  In this step, a drum dryer having two opposing drums can be used. The drum dryer is usually used for food production and is not particularly limited.

  The heat drying conditions of the drum dryer are preferably in the range of a drum surface temperature of 30 to 180 ° C, more preferably 50 to 160 ° C. When the drum surface temperature is less than 30 ° C., drying is insufficient because it is not preferable, and when the drum surface temperature exceeds 180 ° C., it is not preferable because it is too scorched by heating. Moreover, it is preferable that pressure conditions are under normal pressure among the heat drying conditions of a drum dryer.

  The drum rotation speed is preferably in the range of 0.1 to 10 rpm, more preferably 0.3 to 5 rpm, and still more preferably 0.5 to 3 rpm in order to obtain shape retention and appropriate hardness.

  The gap between the opposing drums may be appropriately set depending on the food material fed from the first step, but is preferably 5 mm or less, and more preferably 2 mm to 0.001 mm.

  In the present invention, the thin plate shape means a thin plate processed by passing between the opposed rotating drums thus heated.

  The moisture content of the dried product obtained in the second step is preferably less than 20%, more preferably 15% or less, and even more preferably 10 to 0.01% in that the effect of the present invention is suitably obtained. Range.

  The food material used in the present invention is not particularly limited as long as the moisture content exceeds 20%. For example, animal food materials (for example, seafood, meat), vegetable food materials (for example, cereals, potatoes, Mushrooms, vegetables, fruits) and the like can be used.

  In the present invention, an excipient can be used, and at that time, an appropriate amount of at least one of a seasoning and a spice can be mixed.

  In applying the present invention, it is preferable that the above-mentioned food material has an appearance as it is, but it may be a fillet, a semi-processed product, a processed product, or the like.

  When the size of the dried product after the first step is such that the two dried drums can be passed through the food material in the present invention, the process proceeds to heat drying with the drum dryer in the second step. If the dried product after the first step is so large that it cannot pass through the two opposing drums, it will hinder the passage of the two opposing drums before entering the first step. It may break to such an extent that there is not, and it may break between the first step and the second step.

The dried food obtained by the production method of the present invention has a hardness of 0.1 to 1 N / m ² according to the following measurement method, and a preferable texture can be obtained.

(Measuring method)
Measurement was performed at a compression speed of 10 m / S using a texture analyzer TA-XT2 type (Plunger: diameter 3 mm, cylinder penetration distance: 5 mm) manufactured by Stable Micro Systems, UK.

  That is, the above-mentioned hardness affects the texture, and if it is in the above-mentioned range, it is possible to simultaneously satisfy the three items of chewing feeling, in particular ease of biting and biting, and ease of loosening in the mouth. That is, it is not too hard to get tired of the jaw, does not melt immediately when put in the mouth, and does not break easily in the mouth with crispy or crispy. Moreover, although it is hard, it is not too hard and has an appropriate biting response. When it is put in the mouth, it has a supple elasticity, but every time it is bitten, it becomes softer and can be eaten without difficulty.

  The dried food product according to the present invention can also be used as a material for processed foods, and utilizes the characteristics of a dried food product having an original preferred flavor and the above texture (hardness and chewing feeling that combines the above three items). It can be made into a food with rich flavor and excellent texture.

  The dried food product according to the present invention can be used for instant noodles, instant soups, etc., or as an ingredient.

  In addition, the dried food product according to the present invention can be used in a food composition. As a food composition, it can also be used as a raw material for sprinkling. In particular, dried foods of seafood and meat according to the present invention impart a savory flavor by heating and improve the taste of sprinkling.

  Moreover, it can be added to the dried food product according to the present invention and boiled to be used as a material for soup or dashi. It can also be a delicacy itself.

  The present invention will be specifically described with reference to the following examples, but the present invention is not limited to these examples.

Example 1
A potted cherry shrimp with a moisture content of 75% was used as a food material and preheated and dried by hot air drying at a temperature of 80 ° C. to obtain a shrimp cherry shrimp with a moisture content of 31%.

  Next, 200 g of the shrimp cherry shrimp is put into a drum dryer (Katsuragi Co., Ltd., model D-0303, drum diameter 315 mm, circumference 989 mm) equipped with a rotating drum, and dried by heating while sandwiching. As a result, a thin plate-like dried food product was obtained. This is shown in FIG.

  The drum surface temperature of the drum dryer was set to 155 ° C., the drum rotation speed was set to 1.75 rpm, and the gap between the drums was set to 0.3 mm.

(Comparative Example 1)
Using the same potted cherry shrimp as in Example 1, preheating drying was performed for about 10 hours under a reduced pressure of 40 ° C. and water column of −50 mm. Thereafter, the pre-dried cherry shrimp was frozen at −15 to −20 ° C., and dried in a vacuum tank below the freezing point under vacuum at an absolute pressure of 0.1 kPa or less for about 15 hours to obtain a dried food product.

(Comparative Example 2)
A dried food product was obtained in the same manner as in Example 1, except that the same baked cherry shrimp as in Example 1 was used, and preheating drying was performed in Example 1 instead of oven drying at a temperature of 300 ° C. This is shown in FIG.

(Comparative Example 3)
A dried food product was obtained in the same manner as in Example 1 except that the same baked cherry shrimp as in Example 1 was used and the preheating drying was performed at a temperature changed to 45 ° C.

(Comparative Example 4)
A dried food product was obtained in the same manner as in Example 1, except that the same baked cherry shrimp as in Example 1 was used and the preheat drying was performed with the moisture content changed to 55%.

(Comparative Example 5)
A dried food product was obtained in the same manner as in Example 1, except that the same simmered cherry shrimp as in Example 1 was used, and the preheating drying was performed with the water content changed to 15%.

(Comparative Example 6)
A dried food product was obtained in the same manner as in Example 1 except that the same baked cherry shrimp as in Example 1 was not subjected to preheating drying. This is shown in FIG.

〔Evaluation methods〕
Each food dried product obtained in Example 1 and Comparative Examples 1 to 6 was evaluated according to the following items. The results are shown in Table 1.

  Moisture content: Measured in accordance with a normal pressure heating drying method (2 g, 105 ° C., 5 hours) based on food hygiene inspection guidelines.

  Hardness: The obtained dried product was measured using a texture analyzer TA-XT2 manufactured by Stable Micro Systems, UK, with a plunger having a diameter of 3 mm, a penetration distance of 5 mm, and a compression speed of 10 m / S.

  Thickness: The average value obtained by measuring the obtained dried food at three arbitrary locations was defined as the thickness.

〔Evaluation test〕
The sensory evaluation test of each food dried product obtained by Example 1 and Comparative Examples 1-6 was performed. In the test, 10 panelists (5 men and 5 women) evaluated the following items according to the following evaluation criteria. The results are shown in Table 1.

Evaluation criteria <chewing>
1. Easy to bite ○: Can be easily bitten ×: Cannot be easily bitten Biting response ○: Biting response ×: No biting response Easiness of the dried food in the mouth to break ○: Easy to break in the mouth ×: Difficult to break in the mouth Comprehensive evaluation ○: All of the above 1 to 3 are ○ (no x)
Δ: There is one x ×: There are two x

<Flavor>
◎: Original fragrance and fragrance due to heating of the material ○: Original fragrance but no fragrance due to heating of the material ×: Passing through the original fragrance of the material, the burnt odor is too strong, or the raw odor of the material is strong

<Taste>
◎: There is very agglomerated original taste ○: There is relatively original taste △: There is not much original taste ×: There is no original taste

<Shape retention>
◎: There is no collapse in the dried product, and the shape can be confirmed (discriminated) very visually. ○: The dried product is somewhat collapsed, and it is difficult to visually confirm (discriminate) the shape. △: There are many collapses in the dried product, It is difficult to visually confirm (discriminate) the shape. ×: The dried product has completely collapsed, making it impossible to visually confirm (discriminate) the shape.

  As can be seen from Table 1 and FIG. 1, in the case of Example 1 that satisfies the conditions of the preheating temperature of the first step and the moisture content after the first step, the feeling of chewing, especially ease of biting, biting response It has the three items of ease of looseness in the mouth at the same time, and it has flavor retention, umami, and shape retention so that the appearance can be confirmed in a thin plate form even after heat drying with a drum dryer in the second step. A very preferable dried food product having sufficient hardness and a new texture required for picking and the like was obtained.

  On the other hand, in Comparative Example 1, since the drum dryer is not used, the shape is maintained. However, since vacuum freeze-drying is performed, tissue destruction occurs and hardness is not obtained. I couldn't get a response and ease of breaking in my mouth. Moreover, a thin plate-like dried product could not be obtained.

  In Comparative Examples 2-5, it was not able to satisfy all the evaluation items, and could not be said to be a preferable food dried product.

  In addition, as shown in FIGS. 1 to 3, the dried food after heating with a drum dryer is the same as the dried food of Example 1 shown in FIG. The original color was kept as it was and did not turn brown.

  On the other hand, in the dried food product of Comparative Example 2 shown in FIG. 2 and Comparative Example 6 shown in FIG. 3, the original shape of the raw material did not remain, and the original color of the raw material dropped and browned.

Photograph of cherry shrimp after heat drying with a drum dryer in Example 1 Photograph of cherry shrimp after heat drying with a drum dryer in Comparative Example 2 Photograph of cherry shrimp after heat drying with a drum dryer in Comparative Example 6

Claims (7)

A first drying step of preheating and drying so that the moisture content in the food material is 20% to 50% at a temperature of 50 ° C to 200 ° C;
The food material obtained by the preheating drying is sandwiched between the two drums of a drum dryer having two opposing drums, and is dried by heating to maintain the outer shape, while the moisture content is 0. A method for producing a dried food product, characterized by comprising a second drying step for obtaining a 0.01% to 10% thin plate-like dried product.   The method for producing a dried food product according to claim 1, wherein a gap between two opposing drums is 0.001 mm to 5.0 mm. The method for producing a dried food product according to claim 1 or 2 , wherein the food material is shrimp . 4. The method for producing a dried food product according to claim 3, wherein the shrimp is cherry shrimp. The method for producing a dried food product according to claim 1 or 2 , wherein the food material is at least one of seafood, meat, cereals, potatoes, mushrooms, vegetables and fruits. A dried food product obtained by the method for producing a dried food product according to any one of claims 1 to 5 . The dried food product according to claim 6 , wherein the hardness of the obtained dried food product is in the range of 0.1 to 1 N / m ² according to the following measuring method.
(Measuring method)
Measurement was performed at a compression speed of 10 m / S using a texture analyzer TA-XT2 type (Plunger: diameter 3 mm, cylinder penetration distance: 5 mm) manufactured by Stable Micro Systems, UK.