JP6977213B2 - How to make bonito flakes toppings - Google Patents

Description

The present invention relates to bonito flakes toppings and a method for producing the same.

Generally, for fish such as bonito, mackerel, and tuna, the head, internal organs, etc. are removed, the protein is solidified by boiling, then cooled, and dried to a moisture content of 26% or less. Boiled fish such as bonito and mackerel, which have been shavinged with a second or more bonito, and dried after boiling fish such as bonito and mackerel, or these fish are boiled to solidify the protein. The bonito flakes are defined as bonito flakes that are squeezed after being squeezed to remove fish oil and then shaving the dried fish.

Further, as foods cut into bonito flakes, dried / cut beef foods made from beef and cut with a bonito shaving machine, bonito-shaped cheese foods, and the like are known (Patent Documents 1 and 2).

Japanese Unexamined Patent Publication No. 06-181681 Japanese Patent No. 5376172

It is predicted that it will be difficult to obtain raw materials for dried bonito in the future due to the decrease in catch in recent years. Provides flavored bonito flakes toppings. Further, the present invention provides a bonito flakes topping having various flavors other than dried bonito and a method for producing the same.

The inventor added water to a mixture containing flours and / or starches and seasoning materials to heat gelatinize, and after drying, sliced the solid matter containing water into bonito flakes to make bonito flakes. The present invention was completed by finding that it can be produced.

That is, the present invention relates to the following aspects [1] to [6].
[1] Flours and / or starches, seasoning materials, and a mixture containing water are heat-gelatinized, and after drying, a solid substance containing 1 to 15% by weight of water is sliced into bonito flakes. How to make toppings.
[2] The method for producing a bonito flakes topping according to [1], which comprises 40% by weight or more of flour and / or starch per solid content.
[3] The method for producing a bonito flakes topping according to [1] or [2], which has a thickness of 0.2 mm or less.
[4] A bonito flakes topping obtained by the production method according to any one of [1] to [3].
[5] Kezuribushi-shaped toppings containing flours and / or starches, as well as seasoning materials.
[6] The bonito flakes topping according to [5], which contains 40% by weight or more of flour and / or starch per solid content and has a thickness of 0.2 mm or less.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce bonito-shaped toppings having a flavor like dried bonito, regardless of the catch, and further, it is possible to provide bonito-shaped toppings having various flavors other than dried bonito, from salty to sweet. In addition, because of its fluffy shape like bonito flakes, it can be visually enjoyed as a topping.

It is a photograph of the bonito flakes topping of the present invention.

The bonito flakes described in the present invention have a bonito flavour shape containing flours and / or starches, as well as seasoning materials. As a manufacturing method, a mixture containing flours and / or starches, seasoning materials, and water is heat-gelatinized, dried, and then a solid product containing 1 to 15% by weight of water is sliced.

In the present invention, flours and / or starches, seasoning materials, and a mixture containing water may be heat-gelatinized, but the flours and / or starches are, for example, flours such as wheat flour and rice flour, and horse bell starch. , Corn starch, tapioca starch, sweet potato starch and other starches can be exemplified. The content of flour and / or starch per solid content is not particularly limited as long as it can be sliced to obtain bonito flakes, but is preferably 40% by weight or more, more preferably 45% by weight or more, and further preferably 50% by weight or more. preferable. The seasoning material is not particularly limited as long as it can add flavor to the toppings, including seasonings such as salt, sugar, soy sauce, miso, and vinegar, spices, vegetables, fruits, meat, seafood, milk, and coffee. Examples include cocoa and tea, and extracts may be used, and powdery, liquid, puree and other materials can be used. Further, the mixture may contain fragrances, pigments, thickening polysaccharides and the like.

The water content in the mixture may be any amount as long as the flour and / or starch can be gelatinized by heating, but when the mixture is 100% by weight, it is preferably 20% by weight or more, more preferably 30 to 65% by weight. More preferably, it contains 35 to 60% by weight of water and may be derived from a seasoning material or may be hydrated. The mixture may be placed in a tray or the like and heated to gelatinize. For example, heating at about 70 to 120 ° C. for about 1 to 60 minutes can be exemplified, preferably 90 ° C. or higher, more preferably 95 ° C. or higher and 10 It is preferable to steam for ~ 40 minutes.

The gelatinized mixture may be sliced into dried solids, for example, it may be dried by hot air drying or vacuum drying, but it is preferably vacuum dried after freezing. If the water content of the solid matter at the time of slicing is 1 to 15% by weight, the bonito-shaped topping of the present invention can be obtained. If it becomes, the humidity may be adjusted to the above-mentioned water content and sliced. If the water content is less than 1% by weight at the time of slicing, it will be shattered and cannot be sliced into bonito flakes, and if the water content exceeds 15% by weight, the blade will bite into the solid or it will be too soft. I can't. After slicing, it may be further dried, for example.

The thickness of the bonito flakes can be appropriately adjusted at the time of slicing, but is preferably 0.2 mm or less, more preferably 0.18 mm or less. The size can be adjusted as appropriate, but a width of 2 to 10 mm is preferable, and a length of 5 to 50 mm is preferable. The water content of the bonito flakes topping is not particularly limited, but is preferably 0.1% by weight to 15% by weight.

Since the bonito flakes of the present invention can be seasoned in various ways, they may be sprinkled directly on rice, noodles, salads, tofu, meat, simmered dishes, grilled fish, etc., or may be contained in the sprinkles for foods, etc. Can be used. Further, if it is a sweet seasoning, it can be used as a topping for confectioneries such as cakes, parfaits, cookies and donuts, and yogurt.

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. In the present invention,% is all weight% unless otherwise specified.

[Test Example 1]
For Example 1, the raw materials were mixed according to the formulations shown in Table 1, and the steamed product which was placed in a tray and steamed at 95 ° C. or higher for 20 minutes was frozen and then dried under reduced pressure to obtain a solid product having a moisture content of 4.6%. rice field. The solid material was sliced with a slicing machine to obtain bonito-shaped toppings (execution product 1) having a width of 4 to 6 mm, a maximum length of 50 mm, and a thickness of 0.163 mm. Implementation product 1 is shown in FIG.

For Examples 2 to 5, the raw materials were mixed according to the formulations shown in Table 1, and the steamed product which was placed in a tray and steamed at 95 ° C. or higher for 20 minutes was frozen and then dried under reduced pressure to obtain each solid product. In Example 5, 8% of water was added to 100% of the raw material before steaming, mixed, and steamed. Moisture was added to each solid by spraying for about 2 days, and the water content of each solid was 4% (Example 2), 11.7% (Example 3), and 5.8% (Example 4). After adjusting to 2.3% (Example 5), slicing was performed with a slicing machine to obtain each shaving node-shaped topping (Examples 2 to 5) having a width of 4 to 6 mm, a maximum length of 50 mm, and a thickness of 0.163 mm. rice field.

Implementation product 1 is a soy sauce-flavored topping, implementation product 3 is a kelp-flavored topping, and implementation product 5 is a plum-flavored topping, which can be sprinkled directly on rice, noodles, salad, tofu, meat, simmered dishes, grilled fish, etc. Well, it can also be used for sprinkling. Implementation product 2 is a topping with dried bonito flavor and can be used as a substitute for bonito flakes. The product 4 is a strawberry-flavored topping, which can be used as a topping for confectioneries such as cakes, parfaits, cookies and donuts, and yogurt.

Claims (4)

Flours and / or starches, seasoning materials, and water-containing mixtures are heat-gelatinized, dried, and then sliced solids containing 1 to 15% by weight of water into bonito flakes, 40 weight per solid content. A method for producing a bonito flavour topping containing% or more of flour and / or starch. It is a thickness of 0.2mm or less, the production method of Kezuribushi like topping of claim 1, wherein. A bonito flakes topping obtained by the production method according to claim 1 or 2. It comprises 40 wt% or more cereal flour per solids and / or starches, is not more than a thickness of 0.2 mm, Kezuribushi like topping.

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