JPH04330265A - Production of swollen fish or shellfish food - Google Patents

Abstract

PURPOSE:To swell a fish or shellfish-dried product such as dried small sardine, thick dried bonito flakes or sagittated calamary having a hard texture to provide a crispy and easily eatable food. CONSTITUTION:Thick bonito flakes 1 such as a dried fish or shellfish product are placed between the toasting chamber 2 and the cylinder 3 of a cracker toaster preliminarily heated to 150 deg.C. The cylinder 3 is lowered and presses the dried bonito flakes at a pressure of 38kg/cm<2> for 4sec. The cylinder 3 is then instantly raised. The fused tissues of the thick dried bonito flakes 1 are swollen into a porous structure by the evaporation force of water in the tissues due to the instantaneous pressure reduction, thus providing a crispy swollen fish or shellfish food.

Description

[Detailed description of the invention]

[Object of the invention]

0002

FIELD OF THE INVENTION The present invention relates to a method for producing a puffed seafood food product by puffing dry seafood products with a hard texture such as dried sardines, dried dried dried fish and shellfish, and squid to make them crisp and edible.

0003

[Prior Art] Conventionally, methods for eating dried seafood products crisply in a dry state include puffed foods using a twin-screw extruder, puffed foods by frying small fish, etc.
A method of making fun squid by rolling it out using a roller is known.

0004

[Problems to be Solved by the Invention] However, the two-screw extruder has problems with browning and is limited in shape, is susceptible to changes over time when frying small fish, etc. Problems such as being subject to restrictions were observed.

[0005] The present invention has improved these problems, and the dried seafood products have a hard texture and are not crispy.
To provide a method for producing a puffed seafood food that can be eaten crisply in a dry state.

[Configuration of the invention]

[0007]

[Means for Solving the Problems] The method for producing puffed seafood foods of the present invention is to heat and pressurize dried seafood products such as dried sardines, thick-sliced bonito flakes, and dried squid, either as they are or after seasoning, and then rapidly pressurize them. By unraveling the protein tissue, the protein tissue is expanded.

[0008]

[Function] The method for producing puffed seafood foods of the present invention involves heating and pressurizing dried seafood products, and then rapidly releasing the pressure to form a fused protein structure due to the instantaneous swelling force of water. expands into a multi-void shape, producing soft and crisp foods,
Or it can be used as food material.

[0009]

[Embodiment] An embodiment of the present invention will be explained with reference to FIG.

(1) Thick shaved bonito flakes 1 are used as a raw material. Put the thickly shaved bonito flakes 1 with a moisture content of 12% to 40% into the baking chamber 2 of the pon roasting machine. The baking chamber 2 and the cylinder 3 fitted into the baking chamber 2 are heated to 150° C. in advance.

[0011] When the moisture content of the raw material is less than 12%, there is a lack of water vapor and swelling becomes difficult, and when it exceeds 40%, too much water vapor is generated, leading to a bursting state and making it difficult to mold the material after swelling. In addition, the heating temperature is 140℃ to 170℃.
If the temperature is below 170°C, there will be insufficient steam generation, and if the temperature exceeds 170°C, browning of the food will progress and the commercial value will decrease.

(2) Next, the cylinder 3 is lowered, and the thick cut knot 1 is heated and pressurized at 38 kg/cm 2 for 4 seconds. Pressure is 20Kg/cm2 ~ 50Kg/cm2
If it is less than 20Kg/cm2, it will be difficult to expand.
50 kg/cm2 is the upper limit of the pressing force of the processing machine. The pressurization time is 3 seconds to 6 seconds.

(3) After pressurization, by raising the cylinder 3 instantly, the thick-cut knot 1 expands into a multi-void shape and a product is obtained.

[0014]

[Effect of the invention] According to the present invention, dried seafood products are heated,
By rapidly releasing the pressure after pressurization, the dry product expands into a multi-void shape and a crisp product can be obtained.

[Brief explanation of drawings]

FIG. 1 is an explanatory diagram of an apparatus used in an embodiment of the present invention.

[Explanation of symbols]

1. Thickly shaved dried fish and shellfish 2. Grilling chamber of pon roaster 3. Cylinder

Claims (1)

[Claims] [Claim 1] A seafood product characterized in that dried seafood products such as dried sardines, dried dried dried sardines, dried squid, etc. are heated and pressurized as they are or after being seasoned, and the protein structure is expanded by rapidly releasing the pressure. Method for producing puffed food.