JPH0445142B2 - - Google Patents

Description

[Detailed Description of the Invention] Industrial Application Field The present invention is directed to preventing one or more solid foods from falling off or deforming the shape of a processed food when one or more types of solid foods are contained in a fluid food material. This invention relates to a method for producing processed foods that are oriented and mixed without being mixed.

Conventional techniques and their problems Conventionally, in order to produce processed foods in which solid foods are mixed in fluid food materials, for example, as seen in processed meat foods containing vegetables, it is necessary to This was done by mixing diced or chopped vegetables into the meat paste.

However, in this method, the vegetables mixed in the meat paste lose their original fibrous properties, and have the disadvantage that they cannot exhibit their characteristics in terms of texture and appearance. In addition, in processed foods obtained by conventional methods, if the mixing ratio of solid foods mixed in the paste food material is large, the solid foods tend to peel off or lose their shape when eaten, and the appearance is not desirable. .

Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned problems found in processed foods in which various solid foods are mixed with a pasty-like fluid food material. A form in which solid food is oriented and mixed in a fluid food material without impairing its original characteristics and texture, and the solid food does not fall off and maintains a constant shape. The objective is to provide a method for producing processed foods.

The present invention will be explained in detail below.

Structure of the Invention The feature of the present invention is that the cross-sectional diameter or the length of one side is at least 1 in the fluid food material.
5 mm or more of the total amount of solid food consisting of vertically-shaped shredded vegetables and/or shredded kelp, the length of which is at least 3 times the diameter or length of one side. By mixing 70% by weight and extruding this mixture using an extruder, the solid food in the mixture is oriented in the axial direction, preventing the solid food from peeling off and maintaining the shape of the processed food. It is in.

Means for Solving the Problems As described above, the present invention uses vertically shaped vegetables or kelp, cut squid, cut tinsel eggs, etc. as a solid food to be mixed in a fluid food material, and The above problem can be solved by using an extruder to orient the solid food in the food material in the axial direction.

Examples of fluid food materials used in the present invention include meat paste, fish paste, cheese, potato paste, wheat flour dough, starch paste, etc., and mixtures thereof. Of course, it is also possible to add it. Note that these fluid food ingredients have a viscosity of
100 to 10 ⁷ poise is sufficient; 500
~ ¹⁰⁵ poise is preferred.

Further, as for solid foods to be mixed with fluid food materials, shredded vegetables, shredded kelp, etc. are used. Examples of such vegetables include carrots, asparagus, cucumbers, green beans, and burdock. Furthermore, examples include cut squid and shredded tinsel eggs.
As mentioned above, solid foods are those whose cross-sectional diameter or side length is 1 mm or more, and whose length is three times or more the diameter or side length, preferably The diameter or side of is 1
It is important to use a vertically elongated form with a size of mm to 7 mm and a length of 3 mm to 200 mm; if the size is outside the above range, the desired orientation will not be obtained.

The amount used is 5 to 70% by weight of the total amount. When the amount is 5% by weight or less, these fibrous solid foods have little influence on the flavor and fiber effect, and the solid foods do not peel off. Also
If it is more than 70% by weight, the amount of solid food is too large and the flavor becomes monotonous. Also, when extruding, the fluidity deteriorates and it becomes clogged and does not flow.

To make solid foods into the vertically elongated form mentioned above, for example, some vegetables can be used as is, but most of them are cut into thin strips of the above size using a slicer, etc., and then blanched if necessary. conduct. This blanching helps to prevent the tissue from being destroyed during mixing with fluid foods or during extrusion.

To mix the solid food made vertically as described above into the fluid food material, use a meat mixer, dough mixer, vibratory stirrer, etc.
It is best to loosen the vertically shaped solid food appropriately before mixing. The proportion of the solid food in the mixture is 5 to 70% by weight, preferably 15 to 55% by weight.

In the present invention, a mixture of a fluid food material and the elongated solid food is extruded using an extruder, but it is necessary to use an extruder that does not destroy the solid food. Examples of such an extruder include a piston-type stuffer and a monopump (one that has quantitative properties).

In order to apply shear stress to the above mixture during extrusion, it is sufficient to use a nozzle type extruder, and the length of the nozzle should be about 5 times the inner diameter, and the extrusion pressure is determined by the relationship between the flow and viscosity of the mixture. It is better to find it by Further, the cross section of the nozzle does not necessarily have to be circular.

As described above, when the mixture is extruded using an extruder, the solid food product is axially oriented. Note that during this orientation, not all of the vertically elongated solid foods are necessarily linear, and in particular, relatively long vertically oblong foods may exhibit a ⊃ shape, but this does not pose any problem in terms of texture or appearance. The mixture extruded from the extruder is cut into appropriate lengths and, if necessary, undergoes secondary processing such as steaming or frying, or is refrigerated or frozen as is and stored for subsequent processing. .

The processed food obtained as described above has a plurality of vertically elongated solid foods (for example, carrots) in a molded product of a pasty food material (for example, meat paste) that retains its original characteristics and is axially Since they are mixed in a nearly linearly oriented form, they can be cooked by steaming or frying, and if necessary,
When cut into easy-to-eat sizes and served for consumption, you can enjoy the original texture and characteristics of solid food, enhance the physiological effects of fiber, and make it easier to eat this kind of processed food using conventional methods. If the mixing ratio of solid foods is high, the solid foods will not peel off or lose their shape easily.
There is an advantage that processed foods in this form can be industrially mass-produced.

The present invention will be explained in more detail with reference to Examples below.

Example 1 6 kg of pork (red meat ratio: 80%) was chopped using a 6 mm cutter, and 60 g of salt, 50 g of white pepper and 275 g of regular oil were added and mixed lightly, and chopped with a silent cutter for 5 minutes. A meat paste was prepared by processing for a minute. On the other hand, 2 kg of carrots were cut into pieces with a cross section of 3 to 4 mm square and a length of 60 to 70 mm, and then lightly boiled. Also, the diameter of the cross section is 5
~60~70 2kg of relatively thin asparagus with a diameter of 6mm
It was cut into lengths of mm and lightly blanched.

Next, the pork paste, carrots and asparagus obtained as described above were mixed in a meat mixer for 3 minutes, and then the mixture was mixed using a 10-volume piston-type stator with a nozzle of 25 mm inner diameter and 125 mm length. It was extruded at a flow rate of 50 g per second, and the extruded material was cut into a length of 40 mm.

This cut was then steamed until its core temperature reached 80°C.

In the obtained processed food, elongated carrots and asparagus are oriented almost linearly in the axial direction in pork solidified by heating, and when eaten, the carrots and asparagus have a texture similar to their original texture. It retained its characteristics (fibrous nature).

Furthermore, when this processed food was eaten, the carrots and asparagus adhered tightly to the meat mixture, did not peel off, and did not lose their shape.

Example 2 1500 g of finely crushed cheese was mixed with 250 g each of carrots and cucumbers each cut into pieces with a cross section of 1 mm square and a length of 10 mm to 20 mm, and a cross section of 1 mm.
Kizami kelp 200 mm to 2 mm square and 50 to 60 mm long
g was added and mixed by heating in a small kneader for 10 minutes to form cheese into a paste. This mixture was then passed through a 10 mm tube with a nozzle of 20 mm inner diameter and 200 mm length.
30g per second using a piston-type statue of
The sample was extruded at a flow rate of 30 mm, cut into 30 mm lengths, and then cooled.

The obtained processed cheese food had elongated carrots, cucumbers, and kizami kombu oriented in the cheese in almost parallel directions in the axial direction. A food product was obtained that retained its texture and characteristics and was also pleasing in appearance.

Example 3 Matsushi potato 920g, 90℃ warm water 2000g, 90g
500 g of milk heated to 0.degree. C. and 40 g of salt were mixed in a dough mixer for 3 minutes with 1400 g of carrots cut into 3 mm square cross sections and 60 to 70 mm length and 870 g of similarly cut green beans.

Next, this mixture was extruded at a flow rate of 1500 g/min using a monopump equipped with a nozzle having an inner diameter of 20 mm and a length of 200 mm, and was cut into pieces of 30 mm in length.

When the cut pieces were coated in a conventional manner to produce potato crotsuke and served for consumption, both carrots and green beans retained their original texture and characteristics, and the potato crotsuke was made using conventional potato crotches. It has a flavor and texture not found in other countries.

Example 4 9450g of chicken meat was chopped using a 3mm cutter, 40g of regular oil, 10g of white sugar, and 5g of salt were added and mixed lightly, and then treated with a silent cutter for 4 minutes to prepare a meat paste. .

Next, 500 g each of carrots and burdock were cut into pieces with a cross section of 1 to 2 mm square and a length of 50 to 60 mm, and lightly boiled. The carrots and burdock were mixed with the above-mentioned meat paste for 2 to 3 minutes in a Kenwood compact tabletop mixer.

Next, this mixture was extruded at a flow rate of 40 g per second using a 10-volume piston-type stud with a nozzle with an inner diameter of 22 mm and a length of 80 mm, and the extruded material was further cut into lengths of 60 mm. was steamed until the center temperature reached 80℃.

The resulting processed food contains elongated carrots and burdock root that are almost oriented and mixed in the food, and when eaten, the carrot and burdock root peel off when eaten, unlike the conventional method of cutting, mixing, and molding. It was a food that was easy to eat.

Claims (1)

[Scope of Claims] 1. A food material with fluidity that has a cross-sectional diameter or side length of at least 1 mm,
5 to 70% of the total amount of solid food consisting of vertically-shaped shredded vegetables and/or shredded kelp, the length of which is at least 3 times the diameter or length of one side.
% by weight and extruding this mixture using an extruder to orient the solid food in the mixture in the axial direction, thereby preventing the solid food from peeling off and retaining its shape. A method for producing a processed food in which solid food is oriented in the axial direction in a solid food material. 2. The method for producing a processed food according to claim 1, characterized in that the solid food is used after being blanched. 3. The method for producing a processed food according to claim 1, characterized in that an extruder having a nozzle length approximately five times the inner diameter is used.