JPH0337901B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a thin film-shaped dried food and a method for producing the same, and more specifically, a dried thin film food with excellent preservability in which the food to be dried is formed into a thin film together with fish meat and dried, and a method for producing the same. This invention is useful in the field of food processing. [Prior Art] In Japan, various thin film foods have been devised and put into practical use since ancient times. For example, yuba, seaweed, and tatami sardines are representative examples. Each of these is manufactured by utilizing the physical properties of the material itself. Recently, with the development of food processing technology, more complex thin film foods have been developed. For example, it is a thin-film food that uses alginic acid, konjac mannan, soybean protein, or pullulan, and takes advantage of the film-forming ability of each. [Problems to be Solved by the Invention] As mentioned above, thin film foods using various binders have been developed, but all of these include heating and dehydration operations during the manufacturing process, so It was not possible to make "raw food" into a thin-film food. [Means for solving the problem] The present inventors have conducted research to develop a thin-film food that retains the nutritional value and flavor of "raw" as much as possible, and by using fish meat, it is possible to develop a thin film food that does not require heating. It has been found that a dry thin film food product that does not require drying can be obtained. When most fish meat is salted at a salt concentration that solubilizes actomyosin, it exhibits the phenomenon of sitting, although there are differences in strength and slowness. This is a phenomenon caused by the reassociation of actomyosin molecules. Naturally, this phenomenon is interfered with when large amounts of foreign molecules such as water, sugar, and water-soluble proteins coexist. The purpose of the present invention is not to produce a dried thin film food of fish meat itself, but because it is necessary to hold a large amount of food to be eaten, normally only enough fish meat can be used in that state, and that is sufficient. It is necessary to obtain a thin film food product that is strong. While keeping the above points in mind, the present inventor has conducted intensive research and found that when producing a dry thin film food by mixing a large amount of the target food with salted fish meat, the inventor has found that the product has certain properties. The present invention was completed based on the discovery that a strong dry thin film food could be obtained by sandwiching and rolling the food in a film and then dehydrating it in a low humidity environment. That is, the present invention mixes the food to be made into a dry thin film with salted fish meat, and then forms a film made of a material that allows water vapor to pass through at least one of the two upper and lower surfaces, or a material that does not allow water vapor to pass through but has excellent releasability. After rolling the film between two sides of the film,
A method for producing a dried thin film food made from fish meat, characterized by allowing it to sit while being dehydrated at a temperature below the freezing point of salted fish meat protein and in a low humidity environment, and a dry thin film food produced in this way. Regarding the fish meat used in the present invention, the species of fish is not particularly limited. It may also be ground meat that has been harvested or ground meat that has been soaked in water. For example, commercially available walleye surimi (hereinafter referred to as ``surimi'') is a raw material that is abundant in resources, relatively inexpensive, and easy to use, and has no characteristic of fish meat itself. There are two types of surimi, fresh and frozen. Fresh surimi is left as is, while frozen surimi is thawed and then salted using a machine similar to a silent cutter or crusher. In this case, it is best to rub the surimi from scratch and then add salt. If the commercially available product is salted surimi, the salt should be added in proportion. The salt used for salting is not particularly limited as long as it is a salt that solubilizes actomyosin, and the amount can be in accordance with conventional methods, but especially table salt (about 2.5
~3%), or potassium chloride (approximately 4~4.5
%) is preferred. Once actomyosin has dissolved, salt printing is complete. It is better to deaerate the raw material mixture to increase the film strength of the thin-film food, which is better in terms of quality preservation, and improves the transparency and appearance of the finished product. , it is best to perform vacuum degassing after the usual mashing process. If possible, the food that is to be made into a thin film for consumption should be crushed or loosened into small pieces in advance. The amount of salted fish meat added varies significantly depending on the type of food to be made into a thin film and its moisture content, but even if it is only a fraction to a tenth of the amount of the target food, it can be added. The purpose is achieved. Foods that can be made into a thin film in the present invention include:
Many animal and plant foods can be the subject of the present invention, as long as rolling and drying do not cause any changes that would make eating uncomfortable. This applies to both raw and heat-processed foods. For example, cod roe, scallops, abalone, sea urchin, smoked salmon, grilled eel, eggs, corned beef, wasabi, grated daikon radish, nametake mushrooms, etc. are also suitable examples. In the drying method of the present invention, a mixture of the target food and fish meat is sandwiched between films from the upper and lower sides, and then rolled using a conventional method. At this time, there are no particular limitations on the properties of the film on one side. , any film that does not cause harm when it comes into contact with food is fine.
At least one-sided film must have one of the following two properties. 1 Allows water vapor to pass through. 2. Does not allow water vapor to pass through, but has excellent removability. Of course, it is preferable that the material has property 1 and has excellent releasability. Examples of films that allow water vapor to pass through include paper and cellophane, and those that allow water to pass through and have excellent releasability include, for example, silicone resin-treated paper and surfactant-treated cellophane.
As films that do not allow water vapor to pass through but have excellent releasability, for example, fluororesin-treated films, silicone-treated nylon films, and the like are commonly used. The mixture sandwiched between the above-mentioned films is rolled by a conventional method, such as a roll mill having appropriate spacing or press rolling. The thickness is usually around 1 mm, but it may be more or less than this if necessary. The rolled molded product obtained as described above is heated at a temperature below the freezing point of fish protein, about 60°C or less, preferably about 40°C or less, and in a low humidity environment, with a humidity of about 40% or less, preferably 20%. When dehydration is carried out in the following environment, a dry thin film food with high strength can be obtained as the dehydration progresses and the sitting progresses. In this case, in the case of a film that allows water vapor to pass through, moisture evaporates from its surface and dehydration occurs, whereas in the case of a film that does not allow water vapor to pass through but has good peelability, sitting progresses with partial dehydration and the film and mixture are separated. Peeling occurs, and water evaporates more easily, completing dehydration and sitting. In the above description, a method is described in which a film is applied to the upper and lower surfaces of the mixture and rolled, but a single film may be folded in half and used. The dry thin film food according to the present invention can be heat-sealed and molded into various shapes such as a bag shape and a tube shape. In addition, in general, dry foods can become over-dry during long-term storage depending on the packaging form, so to prevent this, so-called plasticizers or humectants such as sorbitol, polysaccharides, oils and fats, etc. can also be added. [Operation] In the present invention, salted fish meat, which is originally diluted to the extent that it does not stick, depending on the target food, is sandwiched between films of certain properties and rolled, and then the salted fish meat is rolled at a temperature below the protein freezing point of the fish meat. By placing the actomyosin in a low-humidity environment for dehydration, actomyosin molecules tend to associate with each other, causing sagging and forming a strong dry thin film. For example, if you add 1 kg of unheated salted cod roe with the ovary membrane removed to approximately 0.5 kg of salt surimi and mix well, the mixture will not cause the sitting phenomenon at low or high temperatures and will be molded into a certain shape. However, according to the present invention, a dry thin film food product was obtained as shown in Example 1 below. [Example] Next, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited thereto. Example 1 Production of cod roe dried thin film food After thawing 0.5 kg of frozen pollock cod surimi (SA grade), it was ground for 10 minutes using a vacuum grinder. Next, 15 g of common salt was added and salting was continued for an additional 20 minutes. The ovarian membrane was removed in advance, the egg grains were broken up, desalted in running water, and centrifuged (1500 rpm, 3 minutes).
After adding 1 kg of unheated salted cod roe and mixing well, 100 g each was weighed to give Nos. 1 to 8. Each was sandwiched between the films (30 cm x 50 cm) listed in Table 1 (one side was A side and the other side B), and rolled through stainless steel rolls with a spacing of 1 mm.

[Table] The following products were used for each film. Silicone resin processed paper - trade name "Separatsu" manufactured by Ito Kei Pack Sangyo Co., Ltd. Surfactant-treated cellophane - #40 manufactured by Fukui Chemical Industry Co., Ltd. Cellophane - Fukui Chemical Industry Co., Ltd. #40. Polyethylene - trade name "Yukalon" manufactured by Mitsubishi Yuka Corporation. Nylon - trade name "Diamid" manufactured by Daicel Chemical Industries, Ltd. Fluorine resin processed film - Product name "Bilafron"
Manufactured by Nippon Pillar Industries Co., Ltd. Place No. 1 to No. 8 in a constant temperature and humidity chamber at 40℃ and 20% humidity.
I left it for a while. After that, I took these out
Except for No. 8, all dried cod roe products were obtained in the form of a thin film. In No.1, No.2, No.6 and No.7,
The dried thin film food of cod roe has already peeled off from the film surface, and No. 3, No. 4, and No. 5 can be easily peeled off by removing side A and leaving it at constant temperature and humidity at 40℃ and saturated humidity for 1 minute. Distant. No. 8 was not dried at all, and was in the same condition as when it was rolled, with no signs of sitting. The moisture content of each film was measured using an infrared moisture meter, the tensile strength of the film was measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), and the thickness of the film was measured using a micrometer, and the results were as shown in Table 2.

【table】

[Table] As an example, when the No. 1 product was eaten as is or baked, it had the taste of cod roe. Example 2 Production of dried chicken egg thin film food 0.5 kg of raw walleye pollack surimi (grade C) was ground for 10 minutes using a vacuum grinder. Next, 15 g of common salt was added and salting was continued for an additional 20 minutes. A chicken egg mixed well with this
Add 1.2Kg, 600g sugar, and 15g salad oil,
After thoroughly mixing, 100g of the mixture was weighed and prepared as Example 1.
The sample was sandwiched between double-sided silicone resin-treated paper (30 cm x 50 cm) in the same manner as in , and rolled through stainless steel rolls with a spacing of 1 mm. Then, it was left in a constant temperature and humidity chamber at 20°C and 15% humidity for 12 hours. When this was taken out and the film was removed, a dried thin film food of chicken eggs was obtained. The physical properties are shown in Example 1.
The results measured in the same manner as above are shown in Table 3.

[Table] When this was heated as it was again with infrared rays and eaten, it had the taste of a chicken egg itself. This was more flexible than the dry film of Example 1. Example 3 Production of dried eel kabayaki thin-film food 0.2 kg of pollock cod raw surimi (C grade) was cut with a silent cutter for 10 minutes. Next, 5 salt
g was added and salted for an additional 20 minutes. To this, add 0.4 kg of grilled eel with the skin removed and 0.1 g of kabayaki sauce, mix well, weigh out 100 g, and prepare double-sided silicone resin-treated paper (30 cm) in the same manner as in Example 1.
x 50 cm) and rolled through stainless steel rolls with a spacing of 1 mm. Then, it was left in a constant temperature and humidity chamber at 10% humidity for 20 minutes under circulating ventilation at 50°C, and the film was removed to obtain a dry thin film food of eel kabayaki. The physical properties were measured in the same manner as in Example 1, and the results are shown in Table 4.

[Table] When eaten, it had the taste of eel kabayaki, and when rice balls were wrapped in it, it adhered to the balls like seaweed and was delicious. Example 4 Production of dried thin-film food made from grated radish 0.5 kg of pollock cod raw surimi (grade C) was dried using a silent cutter. Next, 15 g of common salt was added and salting was continued for an additional 20 minutes. Add 1kg of grated radish to this
After adding and mixing well, 100g was weighed and Example 1
In the same manner as in, both sides were sandwiched between surfactant-treated cellophane (30 cm x 50 cm) and rolled through stainless steel rolls with a spacing of 1 mm. The mixture was then left in a constant temperature and humidity chamber at 40° C. and 20% humidity for 6 hours, and the film was removed to obtain a dried thin film food of grated radish. The physical properties were measured in the same manner as in Example 1, and the results are shown in Table 5.

〔Effect of the invention〕

The method for producing a dried thin film food according to the present invention is capable of forming a wide variety of foods into a dry thin film, regardless of the origin of animals or plants, and dehydration is performed at a temperature below the thermal freezing point of protein. Raw foods can also be processed into dried thin film foods, which are effective in terms of nutritional value and taste. In addition, the dried thin film food can not only be eaten as is, but also easily become pliable when brought into close contact with moist food, such as rice balls, and can be wrapped around it.

Claims (1)

[Claims] 1 Mix food to be eaten in the form of a dried thin film with salted fish meat, and make a film made of a material that allows water vapor to pass through at least one of the top and bottom sides, or a film that does not allow water vapor to pass through but has excellent peelability. Production of a dried thin film food made from fish meat, which is sandwiched between two films using salted fish meat protein, rolled, and then allowed to sit while being dehydrated at a temperature below the freezing point of salted fish protein and in a low humidity environment. Method.