JP6021858B2 - Manufacturing method of dried kneaded material - Google Patents

Description

The present invention relates to a method for producing a dry kneaded product .

  There are a variety of dry foods using marine products such as pork and chicken, fish, shellfish, shellfish, etc., and they are used as ingredients for instant ramen, instant miso soup, sprinkles, tea pickles, etc., ground or finely chopped Fresh fish and shellfish are used. In order to produce such a dried food, hot air drying or vacuum freeze drying is performed in the drying process.

  As a food obtained by processing and drying fish meat, Patent Document 1 discloses a method for producing dried fish flakes which are processed by adding fats and fats and lactose to fish meat and then dried with hot air or vacuum. Patent Document 2 discloses a method for producing a powdered surimi obtained by freezing fish surimi, cutting the frozen surimi into small pieces, adding sodium chloride, freezing, freeze-drying and grinding.

JP 2003-235445 A JP 2010-273590 A

  When livestock, fish and shellfish are dried and water is lost, it becomes too hard and takes a long time to return to hot water. Moreover, although the hot water return time can be improved by heat drying such as hot air drying, freezing, or vacuum freeze drying, the texture is lacking because it shrinks and hardens upon drying. Furthermore, the shape is limited like a thinly sliced kamaboko or small piece-like fish flakes.

Accordingly, the present invention has been made to solve the above-mentioned problems, and the object of the present invention is to provide a method for producing a dry kneaded product that reduces the hot water return time and provides a good texture when hot water is tempered. It is in.

In order to achieve the above object, the method for producing a dried kneaded product of the present invention has the following configuration. That is, the present invention includes a step of mixing a non-heated surimi of livestock meat or a non-heated seafood surimi and a bubble-containing substance to obtain a mixture, forming the mixture into a predetermined shape, and heating to obtain a kneaded product And a step of vacuum drying the kneaded product, wherein the bubbles in the kneaded product are expanded in the vacuum drying step. According to this configuration, when a non-heated surimi containing a bubble-containing substance is molded and heated, the bubbles in the surimi expand, so that a plump paste containing bubbles can be produced. When this kneaded material is vacuum-dried, the bubbles expand and can be dried while leaving the bubbles, so the hot water return time is shortened, and when the hot water is reconstituted, the fluffy texture becomes good.

Moreover, in this invention, it is preferable that the quantity of the said bubble containing material added to the said surimi is 15-20 wt% with respect to the weight of the surimi. According to this, since the amount of bubbles contained in the surimi is appropriate, the surimi is heated and becomes plump, and bubbles remain even after vacuum drying. As a good texture.

In the present invention, it is preferable that the bubble-containing substance is meringue in which egg white is foamed or sorghum yam. According to this, when meringue or yam and surimi are mixed, molded and heated while containing bubbles, it will harden together with the surimi containing fine bubbles, and bubbles will remain after vacuum drying, so hot water return is good . In addition, meringue or yam improves the texture of surimi after heating and becomes plump.

  In the present invention, the meringue is preferably meringue produced by mixing egg white and sugar. According to this, since foaming is improved and the foam is made strong and the foam is difficult to collapse, many bubbles can be left in the surimi.

According to the dry kneaded product manufacturing method of the present invention, unlike heat drying or vacuum freeze drying, the bubbles in the kneaded product expand in the vacuum drying step, so that the bubbles are elastic and elastic after vacuum drying. It is possible to provide a dry kneaded product that remains, can reduce the hot water reversion time, and has a good texture when reheated.

  The material used for the dried kneaded material of this embodiment is non-heated livestock meat or non-heated seafood, and the non-heated material is raw or frozen and thawed. These livestock meat and seafood are ground into a surimi state, and the surimi and the bubble-containing substance are mixed. The bubble-containing substance is a substance in which bubbles are stably contained, and is a substance in which bubbles are not easily lost during mixing with surimi. The volume of the mixture is increased by adding the bubble-containing material. The obtained mixture is formed into a predetermined shape and heated to produce a kneaded product. Because non-heated materials are used, unlike those that have been preheated, the kneaded material is elastic while the meat and seafood are denatured and solidified, and the bubbles in the mixture remain after heating and are plump. A kneaded product is obtained. For this reason, even if the obtained kneaded product is dried or vacuum-dried, it has elasticity and air bubbles remain. Therefore, the hot kneading time of the dried kneaded material is shortened, and a good texture is obtained when tempered. .

  Bubbles in the mixture expand when heated, and the resulting kneaded material becomes plump. When the plump kneaded product is dried or vacuum dried, it becomes a dried kneaded product in which bubbles contained in the kneaded product remain. In particular, in the case of vacuum drying, the bubbles in the kneaded product expand when they are vacuum-dried, so that they are finished more plumply and have a good texture when reconstituted with hot water. This is different from the drying method by vacuum freeze drying in which the remaining bubbles do not expand. In the case of the vacuum freeze-drying method, the kneaded material becomes frozen, and even if the pressure is reduced, the kneaded material does not have elasticity, so that the shape cannot be changed and the bubbles in the kneaded material do not expand. For this reason, compared with the dry kneaded material of this embodiment, the kneaded material vacuum-dried has a smaller volume of bubbles, and the kneaded material freeze-dried takes time to reconstitute with hot water and the texture is not good.

  Pork and chicken can be used as raw materials for surimi, and white fish, shrimp, crab, octopus, squid, shellfish, etc. can be used as seafood, removing bones, skins and shells, Use only your body.

  Moreover, it is preferable that the quantity of the bubble containing substance added to surimi is 15-20 wt% with respect to the weight of surimi. This is a value that takes into account the flavor, texture, etc., contains sufficient bubbles and can be dried or vacuum dried, has elasticity and moderate hardness after reconstitution with hot water, and has a good mouthfeel.

  Substances used as the bubble-containing substance are meringues in which egg white has been whipped, and sardine yam. When the meringue is stirred, when the yam is rubbed, fine bubbles are likely to enter, and the pre-filled fine bubbles are added to the surimi. When a mixture containing meringue or yam and surimi with a lot of bubbles is formed and heated, the kneaded material hardens in a state of containing fine bubbles, and has a fluffy texture.

  The meringue is preferably meringue produced by mixing egg white and sugar. By adding sugar to the meringue, fine bubbles easily enter the egg white, and the bubbles contained in the manufactured meringue are difficult to disappear. As the sugar, sugar, granulated sugar, or syrup in which sugar or granulated sugar is dissolved in water can be used.

  The size of the mixture of the molded surimi and the bubble-containing material is not particularly limited as long as it can be dried or vacuum dried. For this reason, it can be made larger than conventional sliced kamaboko or small piece-like fish flakes. What is necessary is just to shape | mold the mixture containing a surimi and a bubble containing substance so that the magnitude | size of the final dry kneaded material may become the magnitude | size which fits in 3 cm square.

  As the kneaded material used in the dried kneaded material of the present embodiment, meat dumplings, rice cakes, kamaboko, chikuwa, fried fish cakes, and tsunami can be made. A non-heated meat surimi or non-heated seafood suitable for each kneaded material is used, and a kneaded material is made by adding a bubble-containing substance. These can be dried or vacuum dried to obtain a dry paste. Moreover, when making a kneaded product, seasonings can be added to raw materials such as livestock meat and fishery products to adjust the taste of the dried kneaded product, and by adding salt, the kneaded product can be made sticky. For this reason, even if salt content such as salt is added, there is no effect when reconstituted with hot water, and a good texture is obtained.

  The mixture mixed with the bubble-containing substance is heated by a cooking method such as boiling, steaming or frying. When cooked with hot water, steam or oil, the bubbles in the mixture expand and the kneaded material becomes soft and elastic. What is necessary is just to select these cooking methods suitably according to the kneaded material obtained, and these heating methods may be combined.

  The dried kneaded material of this embodiment can be used as an ingredient for instant soup, instant noodles, and soup. Moreover, it is good also as a product packed with other materials.

Example 1
The frozen shrimp was thawed and the shell, head, and tail were taken to make the shrimp. Salt and potato starch were added to the peeled shrimp and made into a paste using a mixer to obtain shrimp surimi. Meringue was prepared using conditioned egg white and syrup. The materials used for the adjusted egg white and the blending ratio (weight ratio) are egg white 100, granulated sugar 25-35, and dried egg white 5. Moreover, the material used for a syrup is water 25 with respect to the granulated sugar 100, These were mixed, and it heated at 115 to 120 degreeC, and manufactured syrup. Meringue was manufactured using syrup having a weight of 1.5 to 2 times the adjusted egg white 1. Shrimp surimi 100g and meringue 20g were mixed, and the mixture was molded to have a diameter of 10 to 20 mm. Thereafter, the mixture was boiled with 90-95 ° C. hot water and cooled to produce a kneaded product. The obtained kneaded product was vacuum-dried to produce a shrimp dried kneaded product.

  When the manufactured dried shrimp kneaded product was reconstituted with hot water, the hot water reversion time was shortened compared with the dried product of the conventional kneaded product, and when the reconstituted with hot water, the texture was good.

Claims (4)

Mixing a non-heated livestock surimi or a non-heated seafood surimi and a bubble-containing substance to obtain a mixture;
Molding the mixture into a predetermined shape, heated, obtaining a kneaded,
Vacuum drying the kneaded product,
A method for producing a dried kneaded product , comprising expanding bubbles in the kneaded product in the vacuum drying step . The method for producing a dried kneaded product according to claim 1, wherein the amount of the bubble-containing substance added to the surimi is 15 to 20 wt% with respect to the weight of the surimi. The method for producing a dried kneaded product according to claim 1 or 2, wherein the bubble-containing substance is meringue in which egg white is foamed or sorghum yam. The method for producing a dried kneaded product according to claim 3, wherein the meringue is meringue produced by mixing egg white and sugar.