JP6320275B2 - Method for producing mousse food - Google Patents

Description

  The present invention relates to a method for producing a mousse food that is prepared by pulverizing a pre-cooked food and adding a thickener to make it mousse.

  Conventionally, as this kind of mousse food, as shown in the following Patent Document 1, a food and drink and a gelling agent are mixed and stirred, and the viscosity is adjusted by the amount of gelling agent added.

JP2013-132284A

  Here, in the conventional gelling agent, in order to obtain a desired viscosity, it is necessary to excessively add the gelling agent to the food and drink, and there is a problem that the original flavor of the food and drink is impaired. .

  Furthermore, in the conventional gelling agent, in order to semi-solidify the food and drink, after adding the gelling agent, high-speed stirring is required, the properties of the food and drink itself change, and the original flavor of the food and drink is impaired. There was a problem that.

  Thus, although the conventional gelling agent enables mass production of mousse food by addition of the gelling agent and high-speed stirring, there is a problem that the flavor is lost.

  In view of the above circumstances, an object of the present invention is to provide a method for producing a mousse food that can produce a mousse food with a desired viscosity without impairing the original flavor of the food.

The manufacturing method of the mousse food of 1st invention is the manufacturing method of the mousse food which grind | pulverized the food cooked beforehand and added the thickener and made it mousse shape,
Crushing step of crushing the food;
A mixing and heating step of obtaining a primary mousse food having a viscosity lower than the viscosity at the completion of the mousse food by adding a thickener to the food pulverized in the pulverization step and mixing the mixture and heating at the first heating temperature;
A packaging step of filling and packaging the primary mousse food obtained by the mixing and heating step in a packaging container;
And a secondary heating step of adjusting the viscosity by heating the primary mousse packed in the packaging container in the packaging step at a second temperature higher than the first temperature.

  According to the method for producing a mousse food of the first invention, the viscosity adjustment by the thickener is adjusted in two times at the first temperature and the second temperature at different temperatures, thereby adjusting the addition amount of the thickener. In addition, the desired viscosity can be adjusted at the second temperature.

In addition, the viscosity is adjusted with the thickener in two steps at the first temperature and the second temperature, which are different from each other. In order to obtain the viscosity at the completion of the mousse by heating, the viscosity is increased more than after the first heating, so that the packaging operation can be performed smoothly even with a mousse food having a high viscosity.

  Furthermore, the mixing is performed once at the same time as the heating at the first temperature, and the subsequent viscosity adjustment is adjusted at the heating temperature at the second temperature. It is possible to make use of the original flavor of food by suppressing changes in the properties of the food.

  Thus, according to the manufacturing method of the mousse food of 1st invention, the mousse food of desired viscosity can be manufactured, without impairing the original flavor of foodstuffs.

The manufacturing method of the mousse food of 2nd invention is 1st invention,
In the pulverization step, the food is pulverized to a particle size larger than that at the completion of the mousse food,
In the mixing and heating step, the food pulverized in the pulverization step is mixed and crushed to adjust the food to a particle size when the mousse food is completed.

  According to the mousse food manufacturing method of the second invention, the mousse is adjusted in the mixing and heating step (regardless of the particle size after the pulverization step) by adjusting the particle size of the food in two steps, the pulverization step and the mixing and heating step. It can be adjusted to the grain size at the time of completion of the meal, and a desired texture can be obtained.

  Furthermore, by adjusting the particle size of the food in two steps, the crushing process and the mixing and heating process, the mousse is completed while the thickening agent is applied in the mixing and heating process while the original flavor of the food remains in the crushing process. It can be adjusted to the granularity of the time, and the original flavor of the food can be maintained.

  Thus, according to the mousse food manufacturing method of the second invention, it is possible to manufacture a mousse food having a desired viscosity utilizing the original flavor and texture of the food.

The manufacturing method of the mousse food of 3rd invention is 2nd invention,
The mixing and heating step includes
A bottomed cylindrical storage container provided with a heating device, a first mixing blade that rotates along the bottom surface of the storage container to give an upward flow to the contents, and coaxially with the first mixing blade A second mixing blade that gives a downward flow to the contents on the upper side of the first mixing blade; and an intermediate height between the first mixing blade and the second mixing blade that is provided on a side surface of the storage container. It is characterized by being mixed and heated by a mixing and heating device having crushing blades for crushing.

  According to the mousse food manufacturing method of the third aspect of the invention, the mixing is performed once at the same time as the heating at the first temperature. Even in such a single mixing, the thickener is mixed at the first temperature. The viscosity increases as the heating time elapses.

  Here, the mixing and heating step is mixed by a mixer having a first mixing blade and a second mixing blade that gives an upward flow and a downward flow to the contents, so that the storage container is rotated by the rotation of the first mixing blade and the second mixing blade. The inside is swirled and stirred in the vertical direction with each rotation of the first mixing blade and the second mixing blade.

  Thereby, since it can stir efficiently, mixing can be completed in a short time, it can suppress that a viscosity increases with progress of mixing heating time by 1st temperature, and it can suppress desired viscosity at 2nd temperature. The viscosity can be adjusted.

  Further, the contents passing in the vertical direction during the swirling stirring are continuously crushed by the crushing blade that crushes the contents at an intermediate height between the first mixing blade and the second mixing blade.

  Thereby, crushing can be completed in a short time and the desired particle size can be adjusted.

  Thus, according to the method for producing a mousse food of the third invention, mixing and crushing can be completed in a short time, the change in the properties of the food can be suppressed, and the original flavor and texture of the food can be fully utilized. A mousse food having a desired viscosity can be produced.

The flowchart which shows the processing content of the manufacturing method of the mousse food of this embodiment. Explanatory drawing which shows the processing content in the mixing heating process of FIG.

  The manufacturing method of the mousse food of this embodiment shown in FIG. 1 is a manufacturing method of the mousse food which grinds the food previously cooked and adds a thickener to make it mousse, Comprising: A pre-processing process (STEP1) and heating Cooking step (STEP2), cooling step (STEP3), grinding step (STEP10), mixing and heating step (STEP20), cooling step (STEP25), packaging step (STEP30), and secondary heating step (STEP40) And a cooling step (STEP 45) and an inspection step (STEP 50).

  Here, the pretreatment step (STEP 1) to the cooling step (STEP 3) measure the ingredients of the mousse food (vegetables, seasonings, etc.), heat cook it, and cool it to become the source of the mousse food. It is a process for preparing and preparing food in advance.

  In the next crushing step (STEP 10) to cooling step (STEP 25), the mousse food (primary mousse food) that has been primarily processed by crushing the food that becomes the basis of the mousse food, adding a thickener to the mousse food, and mixing them. It is a process to obtain.

  The next packaging step (STEP 30) to cooling step (STEP 45) is a step of obtaining the final mousse meal by adjusting the viscosity of the thickener after filling the packaging container with the primary mousse meal.

  The last inspection step (STEP 50) is a step of inspecting and inspecting the final mousse food and shipping it.

  Next, the detail of each above process is demonstrated.

  First, in the pretreatment process (STEP 1), the worker who manufactures the mousse meal measures the ingredients (vegetables, seasonings, etc.) of the mousse meal, and is accompanied by peeling, cutting, rehydration and dehydration as necessary. And do it.

  For example, when producing konpei burdock mousse of side dish mousse as a mousse food, we measure the necessary amount of vegetable burdock and carrots that are the main ingredients, wash them, peel and cut them, and use them as auxiliary ingredients We measure seasonings such as sesame, soy sauce and sugar.

  Next, in the cooking process (STEP 2), the raw material prepared in the pretreatment process is cooked. The cooking here is the same as the normal food processing (whether or not it becomes a mousse food).

  For example, when producing konpei burdock mousse of side dish mousse as a mousse food, stir the burdock and carrot prepared in the pre-treatment process, add sesame to this and season with soy sauce or sugar.

  Next, in the cooling step (STEP 3), the food obtained by cooking is vacuum-cooled. Thereby, while being able to preserve | save food primarily, it can make it easy to grind | pulverize the foodstuff at the next grinding | pulverization process.

  Next, in the pulverizing step (STEP 10), the food cooked and cooled is pulverized by the food pulverizer. Various grinders can be adopted as the food grinder. For example, as in Japanese Patent Application Laid-Open No. 2010-119951, a food crushing apparatus that introduces and crushes food between two rotating circular blades is used.

  For example, in the case of producing a bonito mousse of a side dish mousse as a mousse meal, the precooked and cooled konpeito burdock becomes a paste-like food (a paste meal) as it is by the pulverization process. Here, the food after the pulverization step is pulverized to a slightly larger diameter than the particle size at the completion of the mousse meal.

  Next, in the mixing and heating step (STEP 20), a primary mousse food is obtained by adding a thickener to the food obtained in the pulverization step and mixing it and heating at the first heating temperature. In such a mixing and heating step, mixing and heating is performed by a mixing and heating apparatus 1 as shown in FIG.

  In FIG. 2, the mixing and heating apparatus 1 is provided on the bottomed cylindrical storage container 10, the first mixing blade 11 and the second mixing blade 12 provided on the bottom surface of the storage container 10, and the side surface of the storage container 10. It is a mixer provided with the crushing blade | wing 13 and the discharge part 14 which discharges the contents in the storage container 10. FIG.

  The storage container 10 is a stainless steel container, and has a jacket part 10a, a cover part 10b that covers the upper opening, and an opening / closing valve 10c that opens and closes the cover part 10b on its outer surface.

  The jacket portion 10a is a space through which high temperature steam or cold air can be inserted, and high temperature steam and cold air can flow in and out through an inflow port and an outflow port (not shown).

  The lid portion 10b is lifted up and down by an opening / closing valve 10c via a cylinder and a cylinder rod (not shown).

  The first mixing blade 11 and the second mixing blade 12 are upper and lower blades provided on the same axis of the shaft body 11a, both of which are viewed in plan by the same drive motor 11b via the speed reducer 11c. It is driven to rotate counterclockwise.

  The lower first mixing blade 11 rotates along the bottom surface of the storage container, and its shape is a large diameter equal to the inner diameter of the storage container 10 so that the entire contents in the storage container are swirled and stirred. The tip is widened. Moreover, the 1st mixing blade | wing 11 is attached to the shaft 11a with the inclination angle which gives an upward flow.

  The upper second mixing blade 12 is smaller in diameter than the first mixing blade 11 and is attached so as to protrude from the tip of the shaft body 11a. The first mixing blade 11 swirls and stirs the entire contents in the storage container. Assist. Moreover, the 2nd mixing blade | wing 12 is attached to the shaft body 11a with the inclination angle which gives a downward flow to the content, when rotating.

  The first mixing blade 11 on the lower side and the second mixing blade 12 on the upper side generate a large upward flow on the outer peripheral side of the storage container by the first mixing blade 11 from the shape (size) and the mounting angle. The entire contents are swirled and stirred in the swirling direction of the first mixing blade 11 and the second mixing blade 12 while a downward flow is generated on the inner peripheral side by the mixing blade 12.

  As a result, even when the contents are stored up to about 90% of the storage container, the content that moves to the bottom by its own weight is raised by a large upward flow on the outer peripheral side of the storage container, and a forced circulation is realized that lowers the content on the inner peripheral side can do. Furthermore, the contents can be sufficiently mixed in a short time by swirling and stirring the entire contents while forcedly circulating in the vertical direction.

  The crushing blade 13 is provided on the side surface of the storage container 10 at an intermediate height between the first mixing blade 11 and the second mixing blade 12 to crush the contents. That is, the crushing blade 13 can continuously crush the contents moving in the vertical direction during the swirling stirring by the first mixing blade 11 and the second mixing blade 12, and sufficiently crush the contents in a short time. be able to.

  A plurality of crushing blades 13 (three in the present embodiment) are provided on the rotating shaft 13a, and are rotationally driven (counterclockwise as viewed from inside the container) by a drive motor 13b connected to the rotating shaft 13a.

  The discharge part 14 can discharge the contents from the discharge port 14c by opening and closing the opening / closing valve body 14b by the air cylinder 14a.

  Next, the mixing and heating method by the mixing and heating apparatus 1 configured as described above will be specifically described.

  First, in the mixing and heating step (STEP 20), high-temperature steam is introduced into the jacket portion 10a in advance and preheated.

  Next, the food obtained in the pulverization step (STEP 10) is accommodated in the storage container 10, and a thickener is added. As the thickener, for example, a plurality of gelling agents such as jerengalum and xanthan gum are used in combination. When it is necessary to add a liquid seasoning or the like together with the thickener, it is added together with the thickener at this timing.

  And the storage container 10 is closed with the cover part 10b, and the two drive motors 11b and 13b are driven. Thereby, in the storage container 10, the accommodated food is mixed and stirred upward and downward by the first mixing blade 11 and the second mixing blade 12, and the thickener and the food are uniformly mixed in a short time. The

  At this time, the crushing blade 13 provided between the first mixing blade 11 and the second mixing blade 12 further crushes the food crushed in the crushing step and promotes the dispersion of the added thickener. To do.

  Further, while the first mixing blade 11 and the second mixing blade 12 and the crushing blade 13 are rotationally driven, high-temperature steam is continuously introduced into the jacket portion 10a, and heating is performed simultaneously with mixing and stirring of the contents. To do.

  The heating temperature and mixing heating time at this time are adjusted to a first temperature (for example, 80 ° C. to 90 ° C.) at which the thickener has a certain degree of viscosity and a predetermined time (10 minutes to 20 minutes). Specifically, the primary mousse meal after the mixing and heating step is adjusted to a slightly lower viscosity than the completed viscosity.

  Next, when mixing heating is completed, the operator opens the on-off valve body 14b of the discharge unit 14, and the primary mousse food that has been mixed and heated is discharged from the discharge port. The discharge is performed by opening and closing the on-off valve 14b according to the capacity of a tray (not shown) and discharging by a predetermined amount.

  As described above, the primary mousse food obtained by mixing and heating with the mixing and heating apparatus 1 has fine fibers and feels good to touch the throat. However, at this stage, as described above, the viscosity is slightly suppressed as compared with the final product. Can be poured into packaging containers.

  Then, after passing through the cooling process of STEP 25, the primary mousse food obtained by mixing and heating by the mixing and heating apparatus 1 is filled and packaged in a shipping packaging container in the packaging process of STEP 30.

  Next, in the secondary heating step of STEP 45, the packaged primary mousse food is heated for a predetermined time at the second heating temperature. The second temperature is higher than the first temperature (90 ° C. or higher), and is heated for a predetermined time (20 to 30 minutes) so that the thickener has a desired viscosity (appropriate hardness).

  And by cooling this at the cooling process of STEP40, it becomes the final mousse food which has moderate hardness which can be crushed with a tongue, maintaining a shape.

  Finally, in the inspection process of STEP 50, the product is inspected, and then packed and shipped.

  As described above in detail, according to the mousse food manufacturing method of the present embodiment, the viscosity adjustment by the thickener is performed twice at the first temperature and the second temperature at different temperatures, thereby increasing the viscosity. The viscosity can be adjusted to a desired viscosity at the second temperature without adjusting the amount of the agent added.

  Here, the mixing is performed once at the same time as the heating at the first temperature, and the subsequent viscosity adjustment is adjusted at the heating temperature of the second temperature, thereby suppressing the change in the properties of the food due to excessive stirring, The original flavor of food can be utilized.

  In addition, by adjusting the particle size of the food in two steps, the grinding step of STEP 10 and the mixing and heating step of STEP 20, the thickener is blended in the mixing and heating step while leaving the original flavor of the food in the grinding step. However, it can be adjusted to the grain size when the mousse food is completed, and the desired texture can be obtained while maintaining the original flavor of the food.

  Further, the mixing and heating step of STEP 20 is performed at an intermediate height between the first mixing blade 11 and the second mixing blade 12 that give the contents an upward flow and a downward flow, and the first mixing blade 11 and the second mixing blade 12. Mixing and crushing with a mixer having crushing blades 13 for crushing objects, that is, mixing and crushing can be efficiently completed in a short time with three types of blades having different functions. Thereby, it can suppress that a thickener increases viscosity with progress of mixing heating time by 1st temperature, and it can adjust to desired viscosity at 2nd temperature.

  In addition, mixing and crushing can be completed in a short time, and changes in the properties of the food can be suppressed, and the original flavor and texture of the food can be fully utilized.

  Thus, according to the manufacturing method of the mousse food of this embodiment, it can implement | achieve concretely manufacturing mousse food of desired viscosity, without impairing the original flavor of food / beverage products.

  In addition, although this embodiment demonstrated the case where the mixing heating process of STEP20 was performed with the mixing heating apparatus 1, a mixing heating apparatus is not limited to this, As long as it has a mixing function and a heating function, it is. Various devices can be employed.

  Moreover, you may change suitably the structure of the mixing heating apparatus 1. FIG. For example, in the mixing and heating apparatus of this embodiment, the case where the crushing blades 13 are provided on one side surface in a set of three sheets has been described, but this may be further added to a position where the side surfaces oppose each other.

DESCRIPTION OF SYMBOLS 1 ... Mixing heating apparatus, 10 ... Storage container, 10a ... Jacket part (heating part), 10b ... Cover part, 11 ... 1st mixing blade, 12 ... 2nd mixing blade, 13 ... Crushing blade, 14 ... Discharge part.

Claims (2)

A method for producing a mousse food by crushing pre-cooked food and adding a thickener to make it mousse,
Crushing step of crushing the food;
A mixing and heating step of obtaining a primary mousse food having a viscosity lower than the viscosity at the completion of the mousse food by adding a thickener to the food pulverized in the pulverization step and mixing the mixture and heating at the first heating temperature;
A packaging step of filling and packaging the primary mousse food obtained by the mixing and heating step in a packaging container;
A secondary heating step of adjusting the viscosity by heating the primary mousse packed in the packaging container by the packaging step at a second temperature higher than the first temperature ;
In the pulverization step, the food is pulverized to a particle size larger than that at the completion of the mousse food,
In the mixing and heating step, the food product pulverized in the pulverization step is mixed and crushed so that the food product is adjusted to the particle size at the completion of the mousse food. In the manufacturing method of the mousse food of Claim 1 ,
The mixing and heating step includes
A bottomed cylindrical storage container provided with a heating device, a first mixing blade that rotates along the bottom surface of the storage container to give an upward flow to the contents, and coaxially with the first mixing blade A second mixing blade that gives a downward flow to the contents on the upper side of the first mixing blade; and an intermediate height between the first mixing blade and the second mixing blade that is provided on a side surface of the storage container. A method for producing a mousse food, which is mixed and heated by a mixing and heating device having crushing blades for crushing.