JPH0319676A - Fish and shellfish chip - Google Patents

Abstract

PURPOSE:To make possible prepare fish and shellfish chip useful for instant food with high acceptability by mashing Cephalopoda, Crustacea or shellfish, mixing with ground fish meat, adding foaming agent and oils and fats, drying and swelling and fixing with dielectric heating of microwave. CONSTITUTION:Preferably salt or phosphate, etc., is added to respective one species of Cephalopoda (Octopoda or Squid, etc.), Crustacea (Panulirus, Portunus or Neomysis, etc.) and shellfishes and mashed. Then 5-90%, preferably 40-70% ground fish meat, preferably, applied with 2-3% salt is added to resultant mashed meat and mixed. Thus, <=5%, preferably <=0.2% foaming agent (e.g. egg white powder) and 5-70%, preferably 25-35% oils and fats (e.g. soybean oil) are added to said mixture. Next, resultant dough is preferably rolled to belt-like having about 0.5-3mm thickness and dried to almost remove free water contained in said dough, then swollen and fixed by subjecting to dielectric heating of microwave having wave density of preferably >=1 power density to afford the objective fish and shellfish chip.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a novel dried food, and more particularly to a novel seafood chip that can be advantageously used as an instant food.

(Prior art) Matsukasa squid is known as a food that is widely loved as a side dish and alcoholic beverage, but this Matsukasa squid is fjY bunch! E
Cut into the cuttlefish's epidermis and insert it into the skin of the squid. Heating from τ, meat fibers at f force. Heat the navy blue to P1 to release water and shrink [-. It is manufactured by Mede.

death. However, the production of Matsukasa squid is carried out on a small scale by my wife Oguri, so it is not suitable for mass production of cattle, and no DK ingredients other than squid are used. 4l. The current situation is that this is not the case. In addition, children who manufacture instant commercial squid-like snacks using alternative raw materials are prohibited by law.
It's not known.

(The problem is that the first four are resolved and the fourth is eight.) + Wakimei Il. I. ．． The production of Matsukasa squid-like snails like ＝ is not only desirable, but also highly addictive. squid,
The 11th purpose is to produce seafood such as octopus, shrimp, scallops, etc., which is suitable for mass production, and which is suitable for mass production.

(Means for Solving Problems) The present invention is aimed at achieving the above-mentioned 11 objectives. Kari, examination ii. IL,. Ayu Higashi obtained new knowledge that microwave dielectric heating is effective, and then further investigated the selection of raw materials, the combination of additives, and the processing method. First, the raw materials are {J, cephalopods (matter), iida ri.
I, Tenagata: 1, Squid species such as Mysteroctopus squid; dried squid, squid, spear squid, dried apple squid, Japanese squid, Japanese cuttlefish, potaru squid, etc.),
Crustaceans (kuruma. lobster, sakura chohi, shi) 1 shrimp, shiba shrimp, long-eared shrimp, king shrimp, crayfish, spiny shrimp,
Shrimps such as prickly pear shrimp; Crabs such as kekani, sand crab, kazami, sawfish, sawfish, codfish, mo, zukukani, zawakani, etc.; crabs such as dwarf crab, scorpionfish, krill, etc.), and (Scallops, clams, clams, red clams, oysters, awahi, zazae, shishimi, 1~kobushi, hai, ra'kanishi, itayagai, etc.) or
As a general rule, one type of each of these groups should be selected and used, but if necessary, similar items can be mixed. It is possible for children to play I2 rivers. These are coarsely ground #
It is preferable to use it in a food pot or by adding phosphate and mashing it to make surimi.

Add and mix minced fish meat to this, but the amount added is 5 to 5.
90%, flavor -1 to preferably 7< is preferably 40 to 70%. As the minced fish, those manufactured according to conventional methods can be used as appropriate, and those used for manufacturing kako II ko, chikuwa, hanpen, fish sausage, etc. can be widely used. Even if it is, it does not require any special chewing and can be used with various types of fish. If necessary, salt may be added to the minced fish meat by about 5%, preferably 2 to 3%, and the minced fish meat can also be used for Uchiyama.

This mixture further contains 5% or less of a foaming agent or emulsifier, preferably 0.5% or less. ? %F, ura fat from 5 to 70%.
Add 25% to 35% and mix thoroughly to prepare emulsified dough. If necessary, seasonings and other additives may be added.

For foaming or emulsifying agents, those commonly used in the food industry can be used as they are, and examples include the following: egg white, sugar ester, glycerin fatty acid ester, sorbitan fatty acid ester, human (7 phospholipids, propylene glycol fatty acid esters, con 1 - leucine sulfate sodium I - leucine 1, others,
Either Tsuchimonoura or Dobutsuura can be used as the nectar, and it may be solid or liquid at room temperature.

For example, the following Botanical Gardens are exemplified by Nisameura, Kurumiura, Corn nl+. Safflower oil, sesame oil, rapeseed oil,
Rice bran oil, cotton loss i+f+, olive ura, tsubaki ura, peanut ura, coconut oil, palm nl+. cocoa butter etc. Examples of animal oils include: fish oil; whale oil; milk fat such as beef fat and butter; livestock fat such as pork fat and /1 fat; sea tallow; and hydrogenated products thereof.

The dough prepared in this way has a thickness of 0.1 to]. Omm
? Preferably about 0.5 to 3 mm of Ji, (Mino Bell 1
・Spreads into a shape. The thickness of the dough may be appropriately selected depending on the intended snack. Subsequently, it is dried by a conventional method until the maximum moisture value in the semi-bonded moisture region is reached, that is, until almost all of the moisture content of the mountain is removed. For example, conventional methods such as celestial heat treatment, through-air heating, and red light I-ray treatment may be applied alone or in combination. Alternatively, thermal denaturation may be performed using a steel channel, microwave dielectric heating with a power density of 1 or higher, or the like. If necessary, it may be slit in the shape of a pine cap, formed into a shrimp-like, scallop-like, or other shape, or colored.

Next, microwave dielectric heating is performed to reach a high temperature, and the food is expanded by the action of water vapor generated from the semi-dried hollow-shaped dough. At that time, if there are white spots on the fabric,
The cut area expands, and the dough becomes wavy or curved, resembling the desired food more closely. The conditions for microwave dielectric heating may be changed as appropriate depending on each food, but for example, it is preferable to set the radio wave density to a power density of 1 or more. Power density is the power density of microwave power consumed per unit volume [Kw/
Kg]. When the power density is lower than 1, the pressure of the generated water vapor is low, which is not preferable because the swelling rate of the dough is low and the drying process takes a long time. As the power density increases, the expansion rate tends to increase, but if it is too high, the radio waves will not be absorbed by the food and will be wasted, and the power density will not increase substantially.

Cephalopods, crustaceans, and shellfish generally have a high content of taurine, so they tend to brown and are stored for long periods of time.2)The appearance and quality of cephalopods and shellfish may deteriorate, which is undesirable. It is better to increase the power density and minimize the heating time. Also, with lower power density and shorter heating time,
Note that in order to increase the swelling ratio, the purpose can also be achieved by performing microwave heating at a low power density under reduced pressure. The degree of vacuum in this case is a degree of vacuum that can industrially suppress the occurrence of glow discharge, and is usually 1.
Approximately 0 to 700 tools, preferably 25 to 35 tons
It is ool. However, even under reduced pressure, if the power tensity is less than 100 m, it is difficult to expect much improvement in the swelling ratio depending on the formulation.

The above-mentioned microwave heating drying and finishing drying can be performed only by dielectric heating under reduced pressure. However, if drying continues and the moisture content becomes low, excess microwaves will accumulate heat and the temperature increase gradient will rise sharply, so when the moisture content reaches the low moisture region 7, the application is stopped and the heat is used as latent heat under reduced pressure. It is possible to release the reduced pressure and burn and dry with ventilation under normal pressure.

Next, it is opened and cold air is applied, and this heat is used to perform ventilation drying. Then, self-evaporation from inside the food dries the food to the bound water region in a very short time. Moreover, by air-drying the expanded product in this way, the food expansion port is fixed in a closed state because the food shrinks at the same time as drying, and as a result, the highly dry state continues for a long period of time.

In this way, the water content is 3-50%, usually 8-1
Stable seafood chips with a dryness of about 5% can be obtained.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

In the example, 1 part by weight of shrimp with shells was added to shrimp meat and thoroughly mashed. To 10 kg of the obtained mashed material, 5 kg of minced fish meat produced from walleye pollock (2-8% salt added) was added, and 45 kg of egg white powder was added to this.
g and 4.5 kg of soybean oil were added and mixed well to obtain a white emulsified dough.

After this was rolled out to a thickness of 3 mm, it was heated and denatured by steam treatment. Next, this was cut into the shape of a shrimp, and microwave dielectric heating was performed under conditions of a power density of 1 or more.

As a result, dried seafood chips with a light pink color and a long-term stability similar to shrimp were obtained.

Example 2 Using peeled purple squid instead of shrimp, using sugar ester instead of egg white, and cutting the belt-like fabric after heat denaturation into strips by making a pinecone-shaped cut with a depth of 0.3 mm on one side. The same process as in Example ↓ was repeated except that the cutlets were cut into shapes.

As a result, squid chips were obtained, which, when restored by water absorption, were very delicious as they resembled Matsukasa squid not only in shape but also in flavor, and remained in a good dry state for a long period of time without turning brown even after 6 months. Continued.

Example 3 6 kF. of frozen surimi was added to 10 kg of surimi made from scallops (J. The mixture was thoroughly foamed and mixed.

r) The obtained dough was rolled out to a thickness of 4 mm, then subjected to infrared heating, denatured, cut and assembled into a scallop shape, and subjected to microwave dielectric heating in the same manner as in Example 1.
Dried scallop chips were produced.

When the obtained scallop chips were used as an ingredient for instant noodles and restored with hot water, a delicious taste rich in scallop flavor was obtained, and the result was that it blended very well with the restored wall.

Example 4! After crushing, molding, and heat denaturation L2 using IG (!er Examples 1 to 3), the semi-dried product with a moisture content of 23 to 40% was dried through air at 80°C to remove most of the native mountain water. The shrimp type had a depth of 2 m on the edge of the back of the precept.
For the squid type, a mesh-like cut reaching the center was made on only one side, and for the scallop type, the pieces were bundled and then cut at right angles to a length of 5 mm. Each was dried by microwave heating at a vacuum level of 28 tools, and as a result, the volume was 1. 4 (+'
(It swelled greatly, and as a result, the shape was broken and the 11th part was warped, and the bundled fibers were split from the 1st side to the 1st side, and the speed of water absorption and recovery doubled. 1,ε
: Then lower the microwave output and set the power density to 1~
Moisture is reduced to 10% only by microwave heating under reduced pressure while maintaining the temperature at 4.
It was dried until the end. However, the squid type in particular had a high content of taurine, so if it was stored for a long time, it tended to gradually turn brown after 4 months.
It was returned to the ')it' pressure at 6% and then finished dried by air drying at 75°C until the moisture content was 10% or more. 1. (Effect of the invention) According to the present invention, it is possible to obtain a dry food that is stable for a long period of time and is delicious. The present invention can be particularly advantageously used in the production of large quantities of dried instant foods of various delicacies, for example, by using substitute raw materials for seafood chips of various kinds.

Claims (1)

[Claims] 1. Mash one type of cephalopod, one type of crustacean, or one type of shellfish, mix this with minced fish meat, and mix a foaming agent and fats and oils with this mixture. A seafood chip characterized in that it is obtained by drying the obtained dough to remove almost all free moisture contained in the dough, followed by microwave dielectric heating, and final drying. 2. Add 2 to 3% salt to ground fish such as cephalopods, and salt the ground fish meat, 5 to 90%, preferably 40 to 70%.
The seafood chip according to claim 1, characterized in that the chips are mixed. 3. Claims characterized by using an emulsified dough made by adding and mixing 5% or less of a foaming agent and 70% or less of oil and fat to a mixture of mashed cephalopods, etc. and ground fish meat. The seafood chip according to item 1 or 2. 4. Claims 1 to 4, characterized in that microwave dielectric heating is performed at a radio wave density with a power density of 1 or more.
The seafood chip according to any one of item 3. 5. The emulsified dough prepared using mashed squid was formed into a belt shape and denatured by heating, and then cuts were made on one side of the dough, microwave dielectric heating was performed, and air-drying was performed to form squid chips in the form of squid. The seafood chip according to any one of claims 1 to 4. 6. The seafood chip according to any one of claims 1 to 5, wherein the microwave dielectric heating and/or final drying is performed by expanding and fixing the chip by microwave heating under reduced pressure.