JP5995359B2 - Method for producing frozen sprinkles, and frozen sprinkles - Google Patents

Description

  The present invention relates to a method for producing a frozen sprinkle that is mainly sprinkled on rice and a method for producing the frozen sprinkle by the method.

  In general, sprinkles, which are seasonings, are made by sizing fish, eggs, sesame, seaweed, etc., for example, to the size of sesame seeds, seasoning those ingredients with seasonings, and drying the seasoned ingredients completely. The finished product is in circulation. In addition, these foods are not dried, but so-called raw sprinkles, for example chirimenjako, etc., mainly loosen a plurality of marine products, mix them and make them products without drying Are known.

  Common sprinkles have good storage stability because the ingredients are dried, but tend to be light in taste, and have a side that is difficult to eat because the food has a low water content. On the other hand, freshly sprinkled spices are not different from normal side foods in taste and mouthfeel, but may be inferior to sprinkles in terms of preservability.

  As a method for improving the preservability of food, it is common practice to freeze foodstuffs. For example, when making sprinkles using seafood, especially fish, as a raw material, such as the raw sprinkles of Shitarimenjako, it is necessary to make the fish meat at least in a small granular form.

  One way to make fish meat fine is to make surimi. As a method of surimi, for example, Patent Document 1 discloses a method in which a fish obtained by removing the head and internal organs from fresh fish is frozen as it is, and the frozen raw fish is finely pulverized to produce fish surimi.

Japanese Patent Laid-Open No. 10-14540

  However, when pulverizing fish frozen by the method described above, if a pulverizing apparatus having a rotating blade such as a food processor is used, the frozen state of the pulverized fish differs from that before pulverization due to frictional heat generated by rotation. That is, the crushed fish may be in a state close to thawing partially due to frictional heat.

  For this reason, when producing frozen sprinkles using such crushed fish as a raw material, it is necessary to freeze the crushed fish to a state where it can be frozen and stored again in order to make the crushed fish evenly frozen. there were.

  Then, this invention is made | formed in view of the above problems, and provides the manufacturing method of the frozen sprinkling which can manufacture frozen sprinkling, without reducing the freshness of fresh foodstuffs, such as seafood. Is the main issue.

  That is, the method for producing a frozen sprinkle of the present invention is characterized by chopping food, freezing the lump of chopped food, and crushing the frozen lump of food in a frozen state.

  According to such a configuration, at the stage of chopping, the pieces of chopped ingredients adhere to each other and do not fall apart, so the chopped pieces of food are hardened by freezing, and the frozen pieces of food pieces are frozen. By crushing at a stretch, it is possible to produce a cooling sprinkle efficiently.

  In addition, the method for producing a frozen sprinkle of the present invention includes chopping food, forming the chopped food into a plate-shaped molded product, freezing the plate-shaped molded product, and crushing the frozen plate-shaped molded product in a frozen state. It is characterized by.

  According to such a configuration, it is possible to minimize the energy required for pulverization by freezing the plate-shaped molded product, compared to pulverizing the block-shaped frozen product.

  Examples of food include seafood.

  The frozen sprinkle of the present invention is manufactured by the method of manufacturing a frozen sprinkle according to claims 1 to 3.

  As described above, the method for producing a frozen sprinkle of the present invention can make a frozen sprinkle while keeping the food fresh. Since the produced frozen sprinkle is frozen, it can be stored for a long time.

  An embodiment of a method for producing a frozen sprinkle according to the present invention will be described.

  Frozen sprinkles mainly use seafood that can be eaten raw. The seafood is not particularly limited as long as it can be frozen and can be eaten after thawing with the same freshness as before freezing. Seafood includes various fish, shellfish, crustaceans and cephalopods. Specifically, examples of seafood include tuna, salmon, scallops, sweet shrimp, squid, and the like. Moreover, you may use the tuna pickled and the eel which was made into a kabayaki as a foodstuff.

  Since these fish and shellfish use only their body parts, other skins, bones, shells, bones, tails, etc. are removed before engraving. For fish, for example, three fish are taken down, and then the skin is removed, and the fish meat from which the bone is removed is used for the part where the bone is present. Depending on the fish, the fish meat may be separated from other parts using a fish meat collector.

  Examples of foods other than seafood include vegetables and fruits that have a good affinity with rice that is sprinkled with frozen sprinkles and can be eaten raw. Specifically, it is a yam or avocado.

  After this, foods such as seafood and vegetables are cut into sizes according to the capabilities of the crushing device such as a food processor or minsa depending on the size of the food. In the case of using a pulverizer having high ability, for example, when a lump of food itself is not large as judged from the abilities of the pulverizer, such as scallops and sweet shrimp, it is not necessary to separate the ingredients. Scallops use only scallops. Sweet shrimp removes the head, crust and tail and uses only the body. Squids use everything: legs, torso and ears.

  In the following embodiments, an example of using fish as food will be described, but it goes without saying that it can be used in the same manner even in the above-described scallops, sweet shrimp, squid, yam, and the like.

  The first embodiment of the present invention includes the following steps.

First step: Engrave the fish in the seafood.
Second step: Freeze chopped fish chunks.
Third step: crush frozen fish chunks.

  In the first step, the fish prepared as described above is chopped by the first crusher. The fish may be cut into a size that is the same as or several times the size of at least one grain of frozen sprinkle that is the final shape. Therefore, the first crusher may be of any type as long as it can chop fish, that is, can be minced.

  Further, fish may be chopped until it is in a so-called surimi state. If the first crusher is not a type that takes out the fish after being minced like Minsa, that is, a type where the fish that has been minced remains in the device like a food processor, all of the fish The first process ends when the is finely carved, close to surimi or surimi. Thus, in this invention, chopping includes finely cutting, mincing, and grinding foods.

  In addition, a lump means what is in the state which the chopped fish adhered to each other rather than the size. The lump may have various three-dimensional shapes such as a polyhedron shape and a spherical shape, and one shape is not limited. In addition, the chopped fish lump obtained in the first step may be one or plural. Further, in the case of a plurality of pieces, different pieces of fish may have different shapes and sizes.

  In the second step, the chopped fish lump obtained in the first step is frozen by a freezer. The freezing temperature is not particularly limited, and a temperature corresponding to the fish may be selected. In order to quickly freeze the chopped fish chunks, it is desirable to reduce the size of the chopped fish chunks. By reducing the size of the chopped fish lump, the time until the inside cools can be shortened.

  In the third step, the frozen chopped fish lump is crushed by the second pulverizer so that the chopped fish is in a frozen state. The second crushing device only needs to crush the frozen chopped fish chunks into granules, and may crush the chopped fish chunks frozen by a rotary blade to a desired granule like a food processor.

  The granular form includes those having a size of about a rice grain to a size several times, for example, about three times the size of the rice grain. The granular particles of frozen chopped fish that have been crushed in this way are made by gathering each piece of chopped fish (all pieces), and the size is not necessarily uniform, It may be a form in which a large diameter or large size and a small diameter or small size are mixed. Further, the shape of the granular material is not necessarily a spherical shape, and may be any of an irregular three-dimensional shape, or a mixture of them.

  The size (particle size) of the granular material tends to be relatively large when the grinding time is short, and a small amount of frozen chunks of fish chopped when the grinding capacity of the second grinding device is large Then, it tends to be smaller. Therefore, depending on the time of the pulverizing operation and the pulverizing ability of the second pulverizing apparatus, it is possible to produce a frozen sieve having a different appearance and a mouthfeel when eating, such as so-called rough grinding or fine grinding with a large particle size.

  The granular material obtained in the third step is frozen and sprinkled and stored while maintaining the frozen state.

  In order to increase the efficiency of the third step, the third step may be configured such that a frozen lump of chopped fish is cut into thin plates and then crushed. In this case, what is necessary is just to set the thickness to cut off according to the capability of a 2nd grinding | pulverization apparatus. That is, the thickness to be cut is set to be thicker if the second pulverizing apparatus has a high ability, and thinner than the case of the second pulverizing apparatus having a low ability. If the thickness to be cut does not match the capacity of the second crusher and is too thick, the crushing time will be longer when crushing the frozen chunks of fish chopped in the third step, and as a result, the frozen chunks will be partially heated by frictional heat. This is not preferable because there is a possibility that a thawed state may occur.

  According to this first embodiment, the fish is chopped before freezing the fish that is the ingredient, so when crushing the frozen chunks of fish chopped in the third step, it is a granule of a preferred size as a sprinkle in a short time You can get things. For this reason, it can suppress that a granular material becomes a semi-thawed state partially in a 3rd process, and can manufacture the frozen sprinkles uniformly frozen.

  Next, a second embodiment of the present invention will be described. Unlike the first implementation process, the second implementation process includes a molding process between the first process and the second process. Below, a 2nd implementation process is explained in full detail. In addition, a foodstuff is the same as 1st embodiment.

First step: Engrave the fish in the seafood.
Molding process: Molded fish into a plate shape.
Freezing process: Freezing chopped fish molded into a plate shape.
Crushing process: crush frozen chopped fish moldings.

  The first step itself is the same as the first step of the first embodiment described above.

  In the forming step, when the minced fish obtained in the first step is frozen, it is formed into a plate-shaped product, particularly a plate-shaped molded product. For example, such a molded product is formed by extending a chopped fish to a predetermined thickness in a container or a flat plate that is not deformed or altered by the freezing temperature when frozen.

  The plate shape means a hexahedron shape whose thickness (height) dimension is smaller than the vertical and horizontal dimensions, and a flat plate shape is preferable from the viewpoint of ease of production and efficiency during crushing.

  The thickness is set according to the capability of the second pulverizer. If the thickness is increased beyond the capacity of the second crushing device in the crushing process, the crushing time becomes longer when crushing the frozen molded product in the crushing process. This is not preferable because it may be in a thawed state.

  In the freezing step, the flat shaped product obtained in the forming step is frozen by a freezer. The freezing temperature is not particularly limited, and a temperature corresponding to the fish may be selected.

  The pulverization step is the same as the third step of the first embodiment described above, and the difference from the third step is that the crushed frozen chopped fish is a plate-like molded product. About the apparatus used for this process, the thing of a 3rd process can be used. Also in this crushing step, the molded product is crushed until it becomes the same granularity as described in the first embodiment.

  The size (particle size) of the granular material tends to be the same as that of the above-mentioned first embodiment in relation to the capability of the second pulverizer, and when the thickness of the molded product is small, the size of the small particle size increases. Tend to. In addition, when the plate thickness is constant, the particle sizes can be made relatively uniform. Conversely, when the plate thickness varies as a whole, there is a higher tendency for different particle sizes to coexist. Therefore, by adjusting the plate thickness of the molded product, as in the case of the first embodiment, a frozen sieve having a different look and feel when eating, such as a so-called rough grind or fine grind with a large particle size, is produced. can do.

  The granular material obtained in the pulverization process is frozen and sprinkled by storing it while maintaining the frozen state.

  According to the second embodiment, the fish is chopped, the chopped fish is formed into a flat shaped product, frozen, and frozen frozen by crushing the frozen plate shaped product. The energy required for crushing can be saved. Moreover, the chopped fish that has been frozen once can be made into a granular shape that is preferred for sprinkling without causing a problem that it is partially thawed.

  In addition, the frozen sprinkles produced according to the first embodiment and the second embodiment vary in particle size by crushing frozen fish lump or chopped fish plate-shaped molded product, and can be enjoyed in appearance. . In addition, in the case of fish whose color is dark, such as tuna and salmon, the color can be recognized even in a frozen state, so that appetite can be promoted.

  Moreover, since the produced frozen sprinkles are produced by freezing raw materials such as raw seafood, raw seafood and the like can be easily eaten. In addition, in combination with rice to be eaten with frozen sprinkles, you can eat it in a frozen state, eat it in a completely thawed state, or eat it in a half-thawed state in between, and it is a rich variety of food You can enjoy your meal. When eating in this way, the fish is minced, frozen, and then sprinkled with a granule with a particle size larger than the one when it is chopped, so it is difficult to drip It can be eaten without reducing the texture of the rice.

  Furthermore, in the granular state, one of the grains has various shapes and sizes, but can be easily eaten in the thawed state. In addition, since the granular material itself is formed including air, it feels soft when put in the mouth, and can be eaten well from children to the elderly.

  Furthermore, the frozen sprinkles produced can be naturally thawed by wrapping the amount that a standard adult eats in a single meal, and placing the frozen sprinkles other than the amount to eat at the table, for example. The situation can be avoided.

Ten subjects were allowed to eat the frozen sprinkles produced by the production method of the present invention, and the following answers were obtained for the evaluation items in Table 1. Note that frozen sprinkling uses tuna as a food material. And I had you eat frozen sprinkles over warm rice.

  In the evaluation item, to eat without thawing means that the frozen sprinkles were eaten on the rice in a frozen state.

  Similarly, eating half-thaw means that the frozen sprinkle was eaten in a state where a frozen state and a state in the middle of thawing were mixed.

  Eating completely thawed means eating when the frozen sprinkle was thawed on the rice.

  Review the results of the evaluation test.

  As for the appearance, the total number of those who answered “very good” and “good” was 6, giving a good impression. In addition, there was one person who answered that there was no answer to the evaluation criteria and that he thought it was delicious.

  Regarding the mouth feel (texture, tongue touch) at the time of eating, more than half of the total respondents answered “very good” and “good” regardless of the thawed state. In addition, there was an opinion that when it was eaten without thawing, it was anxious about its crispy taste, and conversely, that it was delicious. Some respondents said eating half-thawed is delicious.

  In the above evaluation test, warm rice was sprinkled with freezing sprinkles, but sushi rice and chilled rice were sprinkled with freezing sprinkles, and subjects were eaten. As a result, 4 respondents answered that warm rice was good, 4 responded that warm rice and sushi rice were good, 1 responded that sushi rice was good, and answered that chilled rice was good There was one person.

  The present invention is not limited to the above embodiment.

  When forming chopped foods into a plate shape, for example, using a metal cooking bat as a container and a food wrap film (hereinafter referred to as a wrap) facilitates peeling of the molded product from the container. Can do.

  Specifically, a cooking bat is used as a container for forming chopped food in the forming step. In this case, when the chopped food is put directly into the cooking bat, the chopped food adheres to the cooking bat when it is frozen, and it becomes difficult to take out the frozen food from the cooking bat.

  In order to avoid such problems, wrapping is put on the cooking bat. The wrap is spread over the cooking bat so that it is wide enough to wrap the chopped ingredients while partially overlapping. Next, thinly spread the chopped ingredients on the spread wrap. When the extended thickness of the chopped food material reaches a predetermined thickness, the wrap protruding from the cooking bat is overlaid on the extended food material and molded so that the surface becomes flat.

  Thus, by shaping and freezing the chopped food material using the cooking bat and wrap, the molding can be facilitated and the frozen molded product can be easily taken out of the container.

  The frozen sprinkle may be used as a material to be mixed with fried rice, for example, as a material for unwinding by mixing with eggs. Furthermore, you may use when taking out soup and soup.

  In addition, it cannot be overemphasized that various deformation | transformation are possible in the range which is not restricted to the said embodiment and does not deviate from the meaning.

Claims (1)

Chop the ingredients,
Mold the chopped ingredients into a plate-shaped product,
Freeze the plate-shaped molding,
A method for producing a frozen sprinkle characterized by crushing a frozen plate-shaped molded product while maintaining a frozen state ,
The method for producing frozen sprinkles, wherein the food is seafood .