JPH0125549B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (i) Objective The present invention provides a method for producing food products individually packaged in sheet form. More specifically, it takes advantage of the characteristics of the main ingredients both visually and in texture, and is formed into a sheet that can be eaten in a wide range of ways.Since it is individually packaged, it can be handled hygienically and is suitable for storage without waste. The present invention provides a method for producing a sheet-like food product.

(ii) Background of the Invention Sheet-shaped foods are suitable for being eaten by wrapping or placing other foods on them, or being wrapped around other foods, and can also be shaped into various shapes for serving on plates. It has become a popular food item in recent years, as it can be used to entertain people at the dinner table. Traditionally, when using ham, sausage, or paste products, they were sliced and used in sheet form for foods mainly made of meat and fish meat, but in recent years, with advances in packaging materials and packaging methods, sliced products have been used. There are several sheets stacked in a sealed package, which can be opened and used. However, these foods have the disadvantage that when the sealed packaging is opened, the water on the surface of the remaining food evaporates and deterioration occurs, such as dryness, loss of flavor, or even deterioration when the amount used is small. There is.

Currently, sheet-like foods in which each piece is individually wrapped are found in some cheeses, but not in meat products. As a manufacturing method for individually wrapped sheet foods of meat products, it is possible to slice ham, sausage, etc. and package them one by one, but this poses problems in productivity and hygiene, and emulsion is not used for sausages. A method of packaging the meat products in the form of sheets and then tying them up can be considered, but there are problems such as deformation during the tying process, resulting in poor quality products.Therefore, it is desirable to establish a method for producing individually wrapped sheet-shaped food products made from meat products. The present invention is based on the above background and is the result of intensive research efforts.

(iii) Structure The method of the present invention relates to a method for producing a food packaged in a sheet shape, which is structured and characterized as follows. That is, the material (A), which is prepared by crushing heat-seasoned meat and/or seafood meat into small blocks, and the material (B), which has been seasoned into an edible state and made into a paste, are mixed together, and then a binding material ( C) is added and mixed at a temperature higher than the fluidization temperature of the binder material (C) to form a plastic mixture.The plastic mixture is wrapped in a packaging film and then rolled to form a sheet. Immediately after the solidification temperature of the plastic mixture or This is a method for producing a food packaged in a sheet shape, which comprises a step of cooling to a temperature below a gelling temperature.

Each step will be explained in more detail below.

Note that the sheet form is preferably 1 mm to 10 mm thick.
Refers to sheet-like objects with a diameter of 1.5 mm to 5 mm.

Ingredients (A): In the present invention, the term "meat products" refers to the edible parts of farm animals, poultry, and rabbit meat, including their organs; , meaning the edible parts of aquatic animals such as octopus, squid, sea urchin, and fish eggs.

Heat seasoning processing involves salting a mixture of one or more of the above meats, which is normally done when producing ham or sausage, and then adding seasonings, spices, and other food additives if necessary, and then steaming and seasoning. Processing it into an edible state. For example, if the material is tuna, the degree of steaming is 90℃ or more.
The temperature is 100℃ for about 15 minutes, but the temperature and time are selected as appropriate depending on the type of material. The heat seasoning process may be performed as a pre-process in carrying out the present invention, or a product that has been heat seasoned separately may be used. As examples of the latter, products such as ham, sausage, and pastry products can be used.

In the present invention, such heat-seasoned food is crushed into small blocks using a silent cutter or the like so that it is suitable for later processing into sheet-like foods. The basis of the degree of crushing is to make use of the characteristics of the raw materials in the final product, so it is not necessary to have a large number of blocks that are large enough to easily identify the raw materials visually or textured. must not. Therefore, if it is crushed too small, it will not meet the above purpose, and if it is too large, it will be difficult to process it into a sheet shape, and it will be uneven, causing a poor appearance of the product. The maximum length of the small blocks crushed from the above is 2 mm to 20 mm.
Materials having a diameter of 60 mm or more by weight of the total crushed product are suitable as the material (A) crushed into small blocks. The maximum length of a small block is the length in the maximum direction when the size of one small block is measured in any direction.For example, in the case of a cubic rectangular parallelepiped, it is the length of the diagonal, and it is the length of a fibrous block. This corresponds to the length in the fiber longitudinal direction. In reality, things like meat have little directionality, so they will be crushed into small blocks with no large difference in length in any direction, whereas meat from scallops or crabs will be crushed into long, thin pieces. Shattered. Therefore, the degree of crushing is appropriately selected within the above range depending on the type of material, but for materials with little directionality, the maximum length will be in the small range, and for fibrous materials, the maximum length will be in the large range. will be easily understood. In addition, there are some items such as small fish and shrimp that are small in themselves and do not need to be crushed further, and such items are included in the amount of material (A) crushed into small blocks according to the present invention.

Material amount (B): Whereas material (A) contains blocks, material amount (B) is homogenized into a paste form, and when the two are mixed, the gaps between the small blocks of material amount (A) are filled. Material (B) is a material for improving the properties of a sheet food in terms of homogeneity and appearance when it is filled into a sheet food.

Paste-like means that it is paste-like under the temperature conditions where material (A) and amount (B) are mixed.
For example, although it is solidified at room temperature, the material (A) and the amount of material (B)
This includes those that become paste at a mixing temperature of .

The amount of material (B) also needs to be seasoned and edible at the stage where it is mixed with material (A).

Material (B) is prepared, for example, as follows.
Fish meat, such as Sukemune cod meat, seasonings, spices and other food additives if necessary, are ground using a silent cutter, steamed at 95℃ for about 15 minutes, cooled, water, salt, gelatin, etc. are added, and a silent cutter is used. It is obtained by crushing and mixing to form a paste. In place of the steamed and cooled sausage in this example, ready-made sausages or paste products can also be used. Furthermore, cheese is solidified at room temperature, but becomes paste-like when heated, so it can be used as material (B).

The amount of material (B) used varies depending on the properties of material (A). If material (A) is mainly composed of small homogeneous small blocks, the use of material (B) can be reduced, but if material (A) is made of small blocks of uneven size, the amount of material (B) can be reduced. (B) will be used more often. In addition, the amount of ingredient (B) used also changes depending on the combination of ingredients (A) and (B) in terms of taste and texture design. In general, material (B) is used for 100 parts by weight of material (A).
is used in an amount of 50 to 200 parts by weight, preferably 80 to 120 parts by weight.

Binding material (C): Examples of the binding material (C) of the present invention include casein, gelatin, agar, mannan, carrageenan, pectin, alginic acid, xanthan gum,
Mention may be made of locust bean gum and guar gum.

The binding material (C) is added to a heated mixture of materials (A) and (B). Depending on the type of binder material, water may be added in advance to heat and dissolve it, or it may be added as a powder, but what is required is material (A) and material (B). The purpose is to bond well and solidify or gel when cooled to maintain a sheet-like shape, so the amount and type of use (powder or liquid) depends on material (A) and material (B).
be selected as appropriate in relation to

The approximate amount of binding material (C) used is 1% of the entire product.
Weight percent to 10 weight percent.

Manufacturing process; Now that the material (A), material (B), and binding material (C) have been explained, the manufacturing process will be explained next.

Material (A) and material (B) are heated and mixed in a kneader blender or the like. When the binder material (C) is added to the fluidization temperature of the binder amount (C), for example, when carrageenan is used as the binder material (C),
Further mixing is carried out at 75° to 85°C, at which temperature a plastic mixture is obtained. This product is wrapped in a packaging film at a temperature that maintains the plasticized state.
A thermoplastic resin film is suitable as the packaging film, and a gas-impermeable film is even more preferred from the viewpoint of storage stability.

The packaged product is rolled and formed into a sheet while it is still plastic, and then immediately cooled below the solidification or gelation temperature of the mixture to fix the shape of the sheet, and each sheet is wrapped individually. Food is obtained. For the steps after packaging, for example, the apparatus described in Japanese Patent Publication No. 55-13965 can be preferably used.

From the viewpoint of storage and handling, it is preferable that the obtained product is further packaged in a gas-filled package using several sheets of the packaged sheet food. The product thus obtained is generally stored under refrigerated conditions.

Since no special heat treatment is performed after mixing material (A), material (B), and binding material (C) to form a plastic mixture, it is assumed that the necessary sterilization treatments have been sufficiently performed in the previous stages. Until the packaging is completed,
It is necessary to pay sufficient attention to hygiene. This can be fully satisfied by applying known techniques.

(iv) Effect The first feature of the present invention is that, as mentioned above, both material (A) and material (B) have been seasoned and are already in an edible state. The first object is to be able to produce food products molded and packaged in sheets with an excellent homogeneous appearance without the need for processing, and therefore without causing wrinkles or irregular shapes in the packaging film, with high productivity. Second, since the material (A) is heat-seasoned meat crushed into small blocks, and this is the main ingredient, the properties of the material are retained visually and in texture. Since it is present in the product, it is possible to produce a sheet-shaped processed meat food with a new sensation that takes advantage of the characteristics of the material.

In addition, each piece is individually packaged, making it possible to produce products that are uniform in appearance and appearance, making them suitable for storage, hygienically handled without waste, and excellent in appearance and texture.

This will be explained in detail below using examples.

Example 1 The tuna skin, bones, and blood meat were removed, and tuna fillets were cut into dice of approximately 15 mm square size, and salt, phosphates, chemical seasonings, sorbic acid, sodium nitrite, and synthetic coloring were added to the tuna fillets. After adding ingredients and water and mixing well, soak 57kg in a cold place for 2 days at 95℃ or below.
Steamed at 100°C for 15 minutes. After cooling, this material was cut into pieces of about 2 mm to 100 mm using a silent cutter. There are very few products with a maximum length exceeding 20 mm, and finely pulverized products with a maximum length of less than 2 mm account for 15% by weight of the total.
It was below. This material was designated as material (A).

Separately, salt, vegetable oil, potato starch, chemical seasonings, spices, sorbic acid, and water were added to Sukemune cod surimi, mixed and cut using a silent cutter for 10 minutes, then steamed at 95° to 100°C for 15 minutes, and then cooled.
2 Kg of gelatin and 14 Kg of water were added to 25 Kg, and the mixture was mixed and cut again using a silent cutter to form a paste-like material, yielding material (B).

All of the above materials (A) and (B) were placed in a kneader and mixed while heating. When the temperature reached 80°C, 1.8 kg of carrageenan was gradually added as a binding material (C) and mixed thoroughly. .

This mixture was wrapped in a vinylidene chloride-vinyl chloride copolymer film using a packaging machine with a hopper maintained at a temperature of 70°C to 80°C, rolled into portions, and immediately cooled to 40°C to a thickness of 2 mm in length and width. 100 each
A sheet-shaped food product was obtained in which each sheet of mm was individually molded and packaged.

Example 2 Using salmon instead of tuna in Example 1, Example 1
After being similarly pickled in salt, steamed and cooled, it was cut into blocks of 2 mm to 10 mm using a silent cutter.
In this product, no blocks with a maximum length exceeding 20 mm were observed, and the finely pulverized product with a length of less than 2 mm was 25% by weight.
52 kg of this material (A) and 40 kg of a paste material (B) made from Sukemune cod surimi obtained in the same manner as in Example 1 were mixed while heating in a kneader until the temperature reached 80°C. At that time, 1.8 kg of carrageenan was gradually added as a binding material (C) and thoroughly mixed. This mixture was molded and packaged using the same equipment and packaging film as in Example 1, and then cooled to obtain a sheet-like food product that was individually packaged one by one and formed into a size of 3mm thick, 80mm x 90mm.

Example 3 Pork was passed through a 15 mm diameter chopper, and salt, phosphates, chemical seasonings, synthetic coloring, potato starch, sugar, spices, sodium nitrite and water were added to it, mixed well, and cooled for 2 days. 50kg of salted food
Material (A) that was steamed at 80℃ for 30 minutes, cooled, and passed through a 4.5mm chopper again to form small blocks.
I got it.

Separately, add salt, potato starch, chemical seasonings, spices, sorbic acid, sodium nitrite, and water to the pork, mix and cut with a silent cutter for 10 minutes, then steam at 80℃ for 30 minutes, cool, and add 22 kg of gelatin. 2Kg natural cream cheese 20Kg water 5
Kg was added and mixed and cut using a silent cutter for 5 minutes to obtain a paste material (B).

All of the above materials (A) and (B) were put into a kneader and mixed while heating. When the temperature of the mixture reached 80℃, 1.8Kg of α-mannan was gradually added as a binder material (C). and mixed thoroughly.

This mixture was wrapped in the same film using the same equipment as in Example 1, the rolling thickness was adjusted to 2.5 mm, the mixture was rolled and immediately cooled to 40°C, and each piece was wrapped individually. A sheet-shaped food measuring 2.5 mm in length and width, 80 mm in width and 90 mm in size was obtained.

Claims (1)

[Scope of Claims] 1. A material (A) obtained by crushing heated and seasoned meat and/or seafood meat into small blocks and a material (B) which is seasoned to an edible state and made into a paste. Further, a binder material (C) is added and mixed at a temperature higher than the fluidization temperature of the binder material (C) to obtain a plastic mixture.The plastic mixture is wrapped in a packaging film and then rolled to form a sheet, and the plastic mixture is immediately made into a sheet. 1. A method for producing a food packaged in a sheet shape, which comprises cooling the mixture to a temperature below the solidification temperature or gelation temperature. 2 Material (A) is a small block with a maximum length of 2 mm to 20 mm.
The method for producing a sheet-shaped and packaged food according to claim 1, which contains 60% by weight or more. 3. The method for producing a sheet-formed and packaged food according to claim 1 or 2, wherein the amount of material (B) is 50 to 200 parts by weight per 100 parts by weight of material (A). 4. The binder material (C) is used in an amount of 1 to 10 parts by weight based on 100 parts by weight of the mixture of materials (A) and (B). A method for producing food packaged in sheet form.