JPH0424981B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a dry food containing ingredients, and more particularly to a dry food containing ingredients that becomes a liquid food containing ingredients by pouring hot water or the like or by soaking the food in hot water or the like. .

The liquid food containing ingredients as used in the present invention refers to foods in which the liquid part and ingredients are eaten together, such as miso soup, shiruko, stew, zoni, corn soup, potage soup with croutons, and ramen with green onions. There are soups, etc.

Conventionally, foods that have been dried on liquid foods containing such ingredients include powdered dried foods obtained by spray-drying the liquid portion excluding the ingredients;
There are known methods in which dry ingredients obtained by subjecting the ingredients to a drying process such as hot air drying are sealed in the same bag and in separate bags. However, with these types of products, the dry ingredients are extremely easily destroyed by physical impact from the outside during storage.
Additionally, some of them have the problem of being degraded by light.

In addition to the above-mentioned forms, there are also
number is known. That is, it is obtained by adding water to miso, filling a mixed paste into a container, adding ingredients such as tofu, seaweed, and mushrooms, pre-freezing, and then subjecting it to quick freeze vacuum drying. It is a dry food with ingredients. However, in this dry food containing ingredients, since the ingredients are not completely covered with the paste-like material, a portion of the dry ingredients tends to be exposed from the surface. As a result, the resulting dried food with ingredients has the problem that the exposed portion is easily broken by physical impact from the outside, similar to the dry ingredients of the form described above, and in some cases deteriorates due to light. It had
In addition, since the dried ingredients are exposed in some places on the surface, there is also the problem that the appearance is poor.

In addition, Utility Model Publication No. 110070/1989 discloses a dried food product in which dry ingredients are embedded in the surface of a plate obtained by steaming and drying raw materials such as whole eggs and wheat. In dried foods, some of the dried ingredients are exposed from the surface of the dried food. In other words, the problem is that the dried ingredients are not completely covered with the dried material, and as a result, it is not possible to effectively prevent damage to the dried ingredients due to impact from above and deterioration of the quality of the dried ingredients due to light. It was hot.

Furthermore, Utility Model Application No. 50-46782 discloses an instant food in which dry ingredients are stored in a space provided in dried noodles, but this dry food does not have an opening at the top of the space for storing the dry ingredients. Furthermore, since the dried product is dried noodles, light enters between the noodle strings, making it impossible to completely shield the space from light, thus effectively preventing quality deterioration of the dried ingredients due to light. There was a problem that I couldn't do it.

Furthermore, Utility Model No. 35-16691 and Utility Model Number 35-16692
The issue discloses an instant solid curry containing dried meat stored in a bag, but this instant solid curry is made by removing the bag from the instant solid curry when adding boiling water, and then adding dried meat from the bag. The problem was that it was extremely complicated.

The present inventors have completed the present invention as a result of intensive research and development aimed at obtaining a dry food containing ingredients that solves the various problems described above.

The main gist of the present invention is a dry food containing ingredients, which is formed by incorporating dry ingredients into a soluble dry base material molded into an appropriate shape so that the dry ingredients are completely covered by the soluble dry base material.

Hereinafter, an example of the present invention will be explained based on the drawings.

FIG. 1 is a simplified cross-sectional view of the dry food product of the present invention. In the figure, 1 indicates a soluble dry base material.
The soluble dry base material 1 is obtained by drying the liquid portion of a liquid food containing ingredients, excluding the ingredients. A dried ingredient 2 obtained by drying ingredients such as green onion, fried tofu, rice cake, and corn is incorporated in one place in the soluble dry base material 1.

The soluble dry base material 1 and the dry ingredients 2 may be obtained by drying the liquid part and the ingredients together, but it is preferable that they are dried separately in advance. . This prevents the liquid portion from seeping into the ingredients during the drying process, unlike when the liquid portion and the ingredients are dried together. As a result, liquid foods containing ingredients obtained by pouring hot water, etc. onto the resulting final product or immersing the final product in hot water, etc., are those in which the ingredients retain their original taste, color, aroma, etc. becomes. Not only that, but in obtaining the above-mentioned soluble dry base material 1 and dried ingredients 2, the drying process can be performed under optimal conditions for each.

Next, the above-described soluble dry base material 1 and dry ingredients 2
I will explain in detail.

First, the soluble dry base material 1 will be described. The soluble dry base material 1 is obtained by drying the liquid portion of a liquid food containing ingredients, excluding the ingredients, as described above. In this drying process, the liquid part is miso
This may be carried out at the stage of raw materials such as strained raw bean paste, or may be carried out at the stage of adding water to the above raw materials such as miso soup, shiruko, etc., but from the viewpoint of drying efficiency, it is preferable to carry out at the stage of raw materials. The shape of the soluble dry base material 1 is not particularly limited, and may be, for example, cylindrical or cubic. The point is that the accommodating portion 3 for accommodating the above-mentioned dried ingredients 2 may be provided at one location in the soluble drying base material 1. In this case, the storage section 3 may be provided in any part of the soluble dry base material 1, but in order to completely prevent the exposure of the dried ingredients 2, it should be provided in the central part of the soluble dry base material 1. It is preferable.

Moreover, it is preferable that the above-mentioned soluble dry base material 1 contains a substance having a thickening effect. Thereby, the obtained soluble dry base material 1 is
It can retain its scent for a long time. As a result, the aroma becomes difficult to transfer to the dried ingredients 2 contained in the soluble dry base material 1. This makes it possible to prevent pouring hot water or the like into the final product from adversely affecting the flavor of the ingredients of the liquid food containing the ingredients obtained.

Examples of the above-mentioned substances that have a thickening effect include:
These include gums such as gum arabic, locust bean gum, gum gathe, guar gum, and gum karaya; seaweed extracts such as alginic acid, carrageenan, and agar; microbial polysaccharides such as curdlan; and starches. In addition to these, casein, gelatin, pectin, mannan, carboxymethyl cellulose, egg white, etc. can also be used. Among these, gum arabic is most desirable in that it can minimize the influence on the taste, texture, etc. of the final product obtained.

Means for obtaining the above-mentioned soluble dry base material 1 include a method of making a porous dry product by subjecting the liquid portion to, for example, vacuum drying treatment, preferably vacuum microwave drying treatment, spray drying the liquid portion, etc. There are methods such as drying using an appropriate drying means to form granules or powder, and then press molding to obtain a dry product.

Next, the dried ingredients 2 will be described.

The dried ingredients 2 are obtained by subjecting various ingredients such as fried tofu, green onions, croutons, corn, onions, and carrots to appropriate drying treatments such as vacuum drying and hot air drying. Each dried ingredient 2 may be separated, or may be collected and molded into a specific shape. Further, the shape and size of the dried ingredients 2 must be determined so that they can be stored in the storage section 3.

The dry ingredient 2 is the soluble dry base material 1 described above.
It is stored in a storage section 3 provided inside. The above is the configuration of the present invention.

In the ingredient-containing dry food of the present invention having the above-described structure, the dry ingredients are incorporated in one place in the soluble dry base material, so the dry ingredients are not exposed from the soluble dry base material. As a result, the appearance is good and the dried ingredients do not easily break due to physical impact from the outside. Furthermore, there is no risk that the dried ingredients will deteriorate due to light. Additionally, it is surprising that the type of ingredients becomes apparent only after immersing the food in hot water or the like before eating.

Next, an example of a suitable manufacturing method for drying the ingredient-containing dry food of the present invention in which the liquid portion and the ingredients are separately subjected to drying treatment will be described.

First, a liquid portion of a liquid food containing ingredients, excluding ingredients, is filled into a container of a desired shape. The liquid portion may be a raw material for miso, strained bean paste, etc.
Alternatively, it may be the above-mentioned raw material added with water, such as miso soup or shiruko, but from the viewpoint of drying efficiency, it is preferable to use the raw material before adding water. Next, preferably, the liquid portions are thoroughly mixed and stirred so that the water content in each portion is uniform. Thereby, the liquid portion can be dried uniformly as a whole. Thereafter, a container smaller than the container is inserted inside the container so that the liquid portion is sandwiched between the two containers and becomes concave. The liquid part in this state is subjected to appropriate drying treatment such as vacuum drying,
A concave soluble dry substrate body is obtained. The concave portion of the body of the concave soluble dry base material serves as a storage section for storing dry ingredients.

The above-described drying treatment is preferably one that can make the soluble dry base material porous, from the viewpoint that the obtained dried food containing ingredients can be made into an edible state in a short time by pouring hot water or the like. There are three methods for this purpose:

The first method involves increasing the viscosity of the liquid portion and then subjecting it to drying treatment. Specifically, a method can be employed in which the above-mentioned substance having a thickening effect is added to the liquid portion and then a drying treatment is performed, or a method in which the liquid portion is concentrated and then a drying treatment is performed. When the former method is adopted, the resulting dry food containing ingredients can have good gloss.

The second method employs reduced pressure microwave drying as a means of drying treatment. In this case, the moisture content of the liquid portion during microwave irradiation is preferably 30 to 60% by weight, more preferably 40 to 60% by weight.
It is 55% by weight. If the water content exceeds the above range, the liquid portion will lack the viscosity to sufficiently retain bubbles generated by microwave irradiation. As a result, there is a tendency for the generated air bubbles to burst without being retained in the liquid portion, causing much of the liquid portion to scatter from the container. Furthermore, the body of the resulting soluble dry substrate tends not to be uniformly dried throughout. Therefore, if the moisture content of the liquid portion exceeds the above range, it is preferable to adjust the moisture content in advance by subjecting it to an appropriate drying treatment, such as vacuum drying or hot air drying. on the other hand,
When the water content is below the above-mentioned range, the body of the resulting soluble dry base material tends not to be sufficiently porous.

A degree of vacuum of about 665 to 6,650 Pascals is sufficient in the above-mentioned reduced pressure microwave drying process.

By employing the above-mentioned reduced pressure microwave drying treatment, the boiling point of water can be lowered. As a result, the body of the soluble dry base material can be obtained without the adverse effects of heat on quality.

The third method is to add a substance that evaporates at low temperatures, such as ethanol, to the above-mentioned liquid portion, and then perform a drying process.

One or more of the above three methods are selected and employed as appropriate. Thereby, when hot water or the like is poured onto the resulting dry food containing ingredients, or when the dry food containing ingredients is immersed in hot water or the like, it can be brought to an edible state in a short time.

On the other hand, dried ingredients are obtained by subjecting ingredients such as green onions, fried tofu, wakame seaweed, corn, onions, and carrots to an appropriate drying process, such as vacuum drying or hot air drying. In this case, it is preferable that each dried ingredient is gathered and molded into a specific shape. To this end, during the drying process, it is possible to add a substance such as starch or gum arabic that has an adhesive effect to the ingredients and is soluble in hot water or the like. Thereby, the dried ingredients obtained can be easily formed into a desired shape and size. As a result, the dry ingredients can be easily stored in the storage section of the body of the soluble dry base material.

Next, the obtained dried ingredients are filled into the storage part of the body of the above-described concave soluble dry base material. Thereafter, the concave soluble dry substrate is closed with an edible lid. From the viewpoint of the flavor of the final product obtained, the edible lid material is preferably made of the same composition as the liquid part used to produce the soluble dry base material. In this case, the edible lid material can be used without any drying treatment, or it can be used after being molded and dried so that the housing section of the body of the soluble drying base material can be closed. There is no problem even if you do. In the former case, the opening of the storage portion of the concave soluble dry base material is covered with an undried product or a concentrate thereof having the same composition as that used to produce the soluble dry base material. On the other hand, in the latter case, a substance that has an adhesive effect on the contact surface between the body of the soluble dry base material and the edible lid material and that dissolves in hot water, etc., or a substance that has the same composition as the liquid part described above, is used. Apply a small amount of the substance or its concentrate,
The edible lid material is placed on the body of the soluble dry base material.

Next, a suitable drying process, preferably a vacuum microwave drying process, is performed. As a result, it is possible to obtain an ingredient-containing dry food product in which the dried ingredients are incorporated in one location of a soluble dry base molded into an appropriate shape.

Although the above is an example of the method for producing the product of the present invention, the method for producing the product of the present invention is not limited to these methods. In addition to the above-mentioned methods, for example, the liquid portion of a liquid food containing ingredients, excluding the ingredients, may be made into granules or powder by means such as spray drying, vacuum freeze drying, or reduced pressure microwave drying. There is no problem in adopting a method of covering dried ingredients that have been separately dried.

Examples of the present invention are listed below.

Example 1 [Liquid portion] Miso 90.0 grams Soy sauce 12.0 grams Salt 7.0 grams Bonito extract 6.0 grams Sodium glutamate 5.0 grams [Ingredients] Fried tofu 15.0 grams Green onions 40.0 grams Wakame (dried) 5.0 grams The above 120 grams of liquid portion is: Its moisture content was approximately 50% by weight. Half of the liquid portion (60 grams) was filled into 10 Teflon cup-shaped containers a (lower inner diameter 30 mm, upper inner diameter 35 mm, height 55 mm), 6 grams each, and then the liquid portion filled into each cup-shaped container a. 60 grams of ingredients were placed in 6 grams portions at the center of the top surface. Thereafter, 6 grams of the remaining 60 grams of the liquid portion was filled into each container, completely covering the ingredients. Next, the container was placed in a drying chamber (cylindrical, inner diameter 70 cm, depth 70 cm),
The drying chamber was evacuated to 1500 Pascals.
After the decompression was completed, rapid radiant heating was performed using an infrared lamp, and drying was performed for 4 hours while keeping the product temperature from exceeding 40°C to obtain 10 miso soup bases containing dried ingredients. The resulting miso soup base containing dried ingredients had a good appearance with no dried ingredients exposed on its surface. In addition, the shape retention of the ingredients was also good. Then, 150 grams of 90°C hot water was poured into each miso soup base containing dry ingredients to obtain miso soup. The time required from pouring hot water until the food was ready to eat was approximately 240 seconds.

Example 2 Half of 120 grams (60 grams) of the liquid portion having the same composition as in Example 1 was filled into 10 Teflon cup-shaped containers a similar to those in Example 1, each containing 6 grams. Then,
Inside each cup-shaped container a is a Teflon cup-shaped container b (lower outer diameter 12 mm, upper outer diameter 13 mm, depth 55 mm).
was inserted, and the liquid portion was sandwiched between both containers to form a concave state. In this state, it was placed in the same drying chamber as in Example 1, and the pressure of the drying chamber was reduced to 1500 Pascal. After the decompression was completed, rapid radiant heating was performed using an infrared lamp, and drying was performed for 2 hours while keeping the product temperature from exceeding 40°C to obtain 10 concave bodies of dried miso soup base. Next, the remaining half of the liquid portion (60 grams) was treated in exactly the same manner as the lid material for 10 concave dried miso soup bases.

On the other hand, the drying conditions were exactly the same as those used to make the concave-shaped dried miso soup body, except that 60 grams of the above-mentioned ingredients were fried, and the drying time was 1.5 hours. A drying process was performed. Similarly, green onions were dried under exactly the same drying conditions as those used for fried tofu above, except that the drying time was 3 hours. Since seaweed is a dried product, no particular drying treatment was applied to it.

Next, equal amounts of the above-mentioned ingredients were filled into the concave portions (accommodating portions) of the bodies of the 10 concave dried miso soup bases. Then, apply a small amount of gum arabic aqueous solution (gum arabic content: 40% by weight) to the upper edge of the hollow part of the body of the dried miso soup base, apply the above-mentioned lid material to the body, and apply the above-mentioned lid material to the hollow part of the lid material. It was placed so that the upper end edge and the upper end edge of the recessed portion of the body were aligned. Thereafter, drying was carried out under the same drying conditions as those used to obtain the body of the dried miso soup base described above, except that the drying time was 1 hour, to obtain a miso soup base containing dried ingredients. The resulting miso soup base containing dried ingredients had a good appearance with no dried ingredients exposed on its surface. Moreover, the shape retention of the dried ingredients was also good. Then, 150 grams of 90°C hot water was poured into each miso soup base containing dry ingredients to obtain miso soup. The time required from pouring hot water to being ready to eat was approximately 180 seconds. The ingredients of the resulting miso soup were not contaminated with miso at all, and the taste, color, and aroma of the ingredients were good.

Example 3 24.0 grams of gum arabic aqueous solution (gum arabic content: 50% by weight) was added to a liquid portion having the same formulation as in Example 1, and the mixture was mixed and stirred to obtain 144 grams of a liquid portion. The liquid portion had a water content of approximately 50% by weight. Then half of the 144g liquid portion
72 grams were filled into the aforementioned 10 Teflon cup-shaped containers a each containing 7.2 grams. Next, the cup-shaped container b made of Teflon described above was inserted inside each cup-shaped container a, and the liquid portion was sandwiched between both containers to form a concave state. In this state, it was placed in the same drying chamber as in Example 1, and the pressure of the drying chamber was reduced to 1500 Pascal. After the decompression is complete, rapid radiant heating is performed using an infrared lamp to lower the temperature of the product.
A drying process was performed for 2 hours at a temperature not exceeding 40°C to obtain 10 concave bodies of dried miso and miso soup.
Then, the remaining 72 grams of the liquid portion was treated in the same manner to form lids for 10 concave dried miso soup bases.

On the other hand, the drying conditions are exactly the same as those for making the concave-shaped dried miso soup body described above, except that 60 grams of ingredients with the same composition as in Example 1 were used for fried tofu, and the drying time was 1.5 hours. Drying treatment was performed under the following drying conditions. Similarly, green onions were dried under exactly the same drying conditions as those used for fried tofu above, except that the drying time was 3 hours. Since wakame seaweed is a dried product, no particular drying treatment was applied to it.

Next, equal amounts of the above-mentioned ingredients were filled into the concave portions (accommodating portions) of the bodies of the 10 concave dried miso soup bases. Then, apply a small amount of gum arabic aqueous solution (gum arabic content: 40% by weight) to the upper edge of the hollow part of the body of the dried miso soup base, apply the above-mentioned lid material to the body, and apply the above-mentioned lid material to the hollow part of the lid material. It was placed so that the upper end edge and the upper end edge of the recessed portion of the body were aligned. Thereafter, a drying process was performed under the same drying conditions as those used to obtain the body of the dried miso soup base described above, except that the drying time was 1 hour, to obtain a miso soup base containing dried ingredients. . The resulting miso soup base containing dried ingredients had a good appearance with no dried ingredients exposed on its surface. Moreover, the shape retention of the dried ingredients was also good. Furthermore, the gloss was good. Then, pour 150 grams of 90℃ hot water into each miso soup base containing dry ingredients.
Got miso soup. The time required from pouring hot water to being ready to eat was approximately 140 seconds. and,
Miso did not seep into the ingredients of the resulting miso soup, and the taste, color, and aroma of the ingredients were good. Further, after storing the miso soup base containing dried ingredients for a long period of time, hot water was poured into the miso soup, and the resulting miso soup had a good flavor.

Example 4 24.0 grams of gum arabic aqueous solution (gum arabic content: 50% by weight) was added to a liquid portion having the same formulation as in Example 1, and the mixture was mixed and stirred to obtain 144 grams of a liquid portion. The liquid portion had a water content of approximately 50% by weight. Then half of the 144g liquid portion
72 grams were filled into the aforementioned 10 Teflon cup-shaped containers a each containing 7.2 grams. Next, the cup-shaped container b made of Teflon described above was inserted inside each cup-shaped container a, and the liquid portion was sandwiched between both containers to form a concave state. In this state, it was placed in the same drying chamber as in Example 1. Thereafter, vacuum drying was performed under the conditions of 1,500 Pascal, output of 1.5 kilowatts, and processing time of 10 minutes to obtain 10 concave bodies of dried miso soup. In addition, the remaining 72 grams of liquid part was treated in exactly the same way, and 10
A concave lid material for dried miso soup was obtained. Next, using 60 grams of ingredients with the same composition as in Example 1, drying conditions were exactly the same as those for making the body of the dried miso soup base described above, except that the drying time for fried tofu was 4 minutes. A vacuum microwave drying process was performed. Similarly, green onions were subjected to reduced-pressure microwave drying under exactly the same drying conditions as those used for fried tofu above, except that the drying time was 13 minutes. Furthermore, since seaweed is a dried product, it was not subjected to any drying process.

Next, equal amounts of the drying-treated ingredients were filled into the recesses (accommodating parts) of the bodies of the 10 concave dried miso soup bases. Thereafter, a small amount of gum arabic aqueous solution (gum arabic content: 40% by weight) was applied to the upper edge of the hollow part of the body of the dried miso soup base. Next, the aforementioned lid material was placed on the body so that the upper edge of the recessed portion of the lid material and the upper edge of the recessed portion of the trunk matched. after that,
The drying process was performed under the same drying conditions as for obtaining the body of the dried miso soup base described above, except that the drying time was 7 minutes, to obtain a miso soup base containing dried ingredients. The resulting miso soup base containing dried ingredients had a good appearance with no dried ingredients exposed on its surface. Moreover, the shape retention of the dried ingredients was good. Furthermore, the gloss was good.
And 90℃ for each miso soup base with dry ingredients.
Pour 150 grams of hot water to obtain miso soup. It took about 90 seconds from pouring hot water to being ready to eat. Furthermore, no miso permeated the ingredients of the resulting miso soup, and the taste, color, and aroma of the ingredients were good.

Further, the flavor of the miso soup obtained by pouring hot water after storing the miso soup base containing the dried ingredients for a long period of time was also good.

Example 5 Seventy grams of strained bean paste was placed in the same drying chamber as in Example 1, and the pressure of the drying chamber was reduced to 1500 Pascals. After the pressure reduction was completed, the strained raw bean paste was subjected to radiant heating using an infrared lamp, and dried to prevent the product temperature from exceeding 40° C., and concentrated to a water content of 50% by weight. Next, the concentrated strained raw bean paste was strained to obtain granules having a diameter of 1 to 1.5 mm and a length of 2 to 3 mm. On the other hand, rice cake (length 20mm, width 20mm, height 5
mm) was immersed in hot water at 90°C for 2 minutes to make it edible. This rice cake was placed in the same drying chamber as in Example 1, the pressure was reduced to 1500 Pascals, and the microwave (output
1.5 kilowatts) for 10 minutes to obtain dried mochi. Thereafter, the obtained dried mochi was covered with the above granules, and then dried under exactly the same drying conditions as those used to obtain the above-mentioned dried mochi, to obtain a base for shiruko containing dried mochi. . The obtained dried rice cake soup base had a good appearance. Moreover, the shape retention of the dried rice cake was also good. Then, 160 grams of 95°C hot water was poured into each dried mochi-infused shiruko base to obtain a shiruko powder.

[Brief explanation of drawings]

FIG. 1 is a simplified cross-sectional view of the dry food product of the present invention. 1... Soluble dry base material, 2... Dry ingredients, 3...
...Storage department.

Claims (1)

[Scope of Claims] 1. An ingredient-containing dry food comprising a soluble dry base material molded into an appropriate shape and a dry ingredient incorporated therein so that the dry ingredient is completely covered by the soluble dry base material. 2. The ingredient-containing dry food according to claim 1, wherein the dried ingredients and the soluble dry base material are dried separately in advance. 3. The dry food containing ingredients according to claim 1 or 2, wherein the soluble dry base material contains a substance having a thickening effect. 4. The ingredient-containing dry food according to claim 1, 2, or 3, wherein the soluble dry base material has been subjected to a vacuum microwave drying process.