JPH05153940A - Spread solid product capable of being preserved at cold temperature and used for sandwich - Google Patents

Abstract

PURPOSE:To provide the subject solid product lowered in the water activity of the spread, capable of preventing its putrefaction and excel lent in the productivity and the preservability by charging and sealing Sandwich ingredients containing a gelling agent in a casing film and subsequently cooling the sealed ingredients into a tubular gel. CONSTITUTION:Sandwich ingredients such as egg, mayonnaise and salad are mixed with a gelling agent such as gelatin at a mixing treatment temperature higher than the sol-forming temperature. The gelling agent-containing ingredients are charged and sealed in a casing film and cooled to provide the objective solid product in which the ingredients are gelled in a tubular shape.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to spreads sandwiched between sandwiches such as salads and jams, and is improved by coagulating the spreads into a solid form at a low temperature, especially in a frozen state, A sandwich is provided that can be easily and quickly sandwiched.

[0002]

2. Description of the Related Art Conventional spreads sandwiched between sandwiches include salads, jams, marmalades or curries.
Most of them were paste-like materials that were literally applied to sandwiches or the like, such as roux.

[0003]

Therefore, when mass-producing sandwiches, it is sufficient to sandwich sliced ham in ham sandwich, for example, and fried egg in egg sandwich. Since it had to be applied uniformly, the productivity could not be increased due to the time required for application and the time required for even application. Moreover, some of these spreads were unsuitable for mass production of sandwiches because the stock could not be increased due to their low shelf life such as typical salads. An object of the present invention is to facilitate sandwiching of a spread in a sandwich and to impart cold storage stability to the spread to improve productivity.

[0004]

Means for Solving the Problems The present inventor has conceived the idea of solidifying a spread tool material into a solid material with a gelling agent, and completed the present invention. That is, the first aspect of the present invention is to mix a gelling agent into a sandwich material at a mixing treatment temperature equal to or higher than the solization temperature, hermetically fill the casing film with the gelling agent-containing material, and cool the material into a tubular shape. It is a spreadable solid for sandwiches that can be stored in cold storage, characterized in that it is gelled. The second aspect of the present invention is to mix a gelling agent into a sandwich material at a mixing treatment temperature equal to or higher than a solization temperature, pour the gelling agent-containing material into a container, and cool the material to gel the material into blocks. It is a spreadable solid for a sandwich, which can be stored in cold storage. The present invention 3 is
The present invention 1 or 2 is characterized in that the gelling agent is at least one of gelatin, vegetable gum and agar. The present invention 4 is characterized in that, in any of the above-mentioned present inventions 1 to 3, the ingredients are immersed in cold water to be cooled. Present invention 5 is the above Inventions 1 to 4
In any one of the above, the ingredient is gelled and then frozen and stored. A sixth aspect of the present invention is characterized in that, in the fifth aspect, the frozen ingredient material is sliced in a frozen state to form a spread sheet.

Examples of the spread tool materials are as follows. (1) Egg mayonnaise salad, potato salad, macaroni salad, fruit salad (2) Tuna, coleslaw, chicken, corned beef, cod roe (3) strawberry jam, blueberry jam, orange marmalade (4) curry, coffee, shrimp sauce, meat sauce (4) 5) Hayashi rice, yakisoba, burdock mayonnaise, kiwi flavored whip (6) Stewed beef with tomato, French food suitable for spread such as riet

The above-mentioned gelling agent is one which exhibits gelling and solidifying properties when cooled, and can fix the spread material by gelling. Specifically, the following refers to the following, which may be used alone or in combination. Is also good. (1) Proteins such as gelatin and casein (2) Seaweed polysaccharides such as agar, carrageenan, furcellulan, and algin (3) Xanthan gum, tamarind gum, gum arabic,
Resin polysaccharides such as guar gum and locust bean gum,
Seed polysaccharides, fungal polysaccharides, or other polysaccharides such as pectic substances and konjak mannan. However, the gelling agent may be in a fluidized state as disclosed in JP-A-61-163963. A highly water-soluble gelatin (trade name GP-8) produced by spraying a gelatin solution on the retained gelatin powder and having high solubility in an aqueous solution.
8 Nitta Gelatin Co., Ltd.) is preferably used. When the gelling agent is gelatin, the concentration added to the spread material is preferably 3.5 wt% to 6 wt%, which is higher than the usual ratio with respect to the whole mixture, and more preferably 5 wt%.
It is around wt%. That is, when the paste-like or similar spread ingredient material is gelled with gelatin, it exhibits a jelly-like form, but when it is 3.5 wt% or more, the jelly-like substance can be suppressed from dripping during thawing and can be smoothly frozen. ..

When the liquid content of the spread material is large, the gelling agent may be mixed as a powder, or an aqueous solution of the gelling agent prepared in advance may be added to the spread material. When the above-mentioned gelling agent-containing ingredient is sealed and filled in a tube shape, for example, a ham and sausage filling machine
(Stuffer) and ligation machine (packer)
Productivity can be improved by using existing equipment. As the above-mentioned casing film, vinylidene chloride, nylon or polypropylene having a high barrier property is preferable, and since these films have heat resistance, they are also preferable when heat-sterilized. Further, when the gelling agent-containing ingredient is gelled into a block, it may be poured into a container such as a tapper or a bat in an open state. The gelling agent-containing ingredient is cooled by allowing it to cool, refrigerating, or freezing. The ingredient is filled with a casing, tube, or container that is immersed in cold water for refrigeration.
It is preferable to freeze the ingredients sufficiently after passing through the (ie, chilled) region before freezing. For sandwiching work into sandwiches, it is necessary to slice a tube-shaped or block-shaped spread material and process it into a spread sheet, but if the spread material is frozen, a slicer of ham or sausage is used. It is easy to use as it is to slice into solid sheets.

[0008]

[Action and effect]

(1) Unlike the conventional coating type, the spread of the present invention is a tube-shaped or block-shaped solid material, so when processed into a spread sheet, sandwiches can be quickly produced just by sandwiching it with bread like ham sandwich. For this reason, the production efficiency of sandwiches can be improved by omitting the time and labor required for coating. In this case, for slicing spread sheets, for example, the existing ham and sand processing system can be used as it is, and frozen (or chilled) spread sheets can be sucked with a suction cup and easily sandwiched between bread pieces. Therefore, it can be supplied directly to the sandwich line for ham and sand. Therefore, if there is a manufacturing facility such as ham sandwich, it can be implemented at a low cost without requiring new facility investment.

(2) When gelatin is used as the gelling agent, a soft texture and a good taste and flavor can be maintained even at 18 to 20 ° C., which is a temperature suitable for eating sandwiches (that is, a suitable temperature for selling). The quality of the spread can be improved to a high quality with no discomfort. Further, for example, in the case of manufacturing a spread by mixing a spread material and a gelatin-containing liquid, the suitable eating temperature of the sandwich can be adjusted by changing the mixing ratio of the gelatin-containing liquid. That is, when the sandwich is eaten in an environment having a product temperature higher than about 20 ° C. as described above, the mixing ratio of the gelatin-containing liquid is reduced and the ratio of the spread ingredient material is increased.

(3) Since the form of spread was changed from a coated material to a solid material, it was difficult to pinch like yakisoba, hayashi rice, or various French dishes, or an unexpected one was used as a new item. It can be used for spreads and the menu can be expanded significantly.

(4) When the spread is solidified with a gelling agent,
The water retention capacity of the gelling agent reduces the water activity inside the food tissue,
It is presumed that the water content of the tissue becomes difficult to be utilized by microorganisms and the decay is suppressed, so that the shelf life of the spread is improved. For example, when sealed in a tube, the quality can be maintained for about one week if stored in a chilled state, and for about half a year if stored in a frozen state. Moreover, it is possible to prevent drip when thawing. Therefore, the stock quantity of spreads can be increased in advance, and this can be sequentially supplied to the production of sandwiches, which enables mass production of sandwiches, which is suitable for commercial use.

[0012]

EXAMPLES Examples of the present invention will be sequentially described below. << Manufacturing Example 1 >> A manufacturing example of a spread sheet of egg mayonnaise salad will be described (based on the system diagram of FIG. 1).
First, from above 80% by weight or more of fine powdered gelatin in a fluidized state under the conditions of an air supply temperature of 70 ° C. and an exhaust temperature of 35 ° C.,
250ml of 5wt / vol% gelatin solution kept at 60 ℃
After granulating gelatin by spraying with the spray amount of, the air supply temperature is 70 ° C, the exhaust temperature is 43 ° C, the drying time is 25 minutes, and the cooling time is 1
Water-soluble gelatin was prepared by drying under the condition of 5 minutes.
As a commercially available product, it corresponds to GP-88).

The water-soluble gelatin was dissolved in warm water at 60 ° C. to prepare 150 cc of 10 wt% gelatin solution, which was cooled to about 20 ° C. To prepare a spread ingredient by mixing and stirring 120 g of mayonnaise, 2.5 g of salt, 0.1 g of pepper and 1 g of sugar with 150 g of a commercially available egg salad,
The above gelatin solution (150 cc) was mixed and stirred into a vinylidene chloride casing film, and the gelatin-containing egg mayonnaise salad was made into a cylindrical or prismatic tube shape using a filling machine for ham production and a ligating machine. Sealed and filled. The filled salad is sterilized by heating at 60 to 80 ° C for 30 minutes, immersed in cold water at 2 to 5 ° C and cooled to a product temperature of 10 ° C or less, and the salad is gelatinized and fixed with gelatin, Frozen at -35 ° C.

When the frozen product was transferred to the ham sandwich production line, the spread sheet sliced from the tubular salad can be smoothly sandwiched between the bread pieces, and the slicing process or suction cup on the line can be performed. The sandwiching process by the mechanism proceeded without any problems. That is, there was no problem in applying the egg mayonnaise salad to the ham sandwich production line.

<Production Example 2> An example of production of a spread solid of potato salad will be described. Commercial potato salad 1
20g mayonnaise 80g, salt 1g, pepper 0.1g
A spread ingredient was prepared by mixing and stirring 1 g of sugar and 1 g of sugar, and the 10 wt% gelatin solution 1 of Example 1 was added thereto.
20 cc was mixed and stirred, and the mixture was sealed and filled in a tubular shape with a casing film, gelled with cold water, and then frozen. The mixing conditions of the gelatin solution, the sealed filling of the spread material and the cooling conditions were the same as in Example 1 above.

<Production Example 3> An example of production of a spread solid of tuna salad will be described. 70g of canned tuna on the market
250 g of mayonnaise, 30 g of cooked onions, and 10 g of carrots are mixed and stirred to prepare a spread ingredient, and 10 w of the above-mentioned Example 1 is prepared.
300 cc of a t% gelatin solution was mixed and stirred, and the mixture was sealed and filled into a tube with a casing film, gelled with cold water, and then frozen. The mixing conditions of the gelatin solution, the sealed filling of the spread material and the cooling conditions were the same as in Example 1.

[Manufacturing Example 4] A manufacturing example in which beef tomato stew, which is an item of French cuisine, is used as a spread solid will be described. Salted 750g beef,
Pepper, sprinkle with flour, sauté over high heat, and brown well. This was transferred to a pan, and 1/2 pieces of onion, 1 piece of garlic, and 1 piece of raw ham were finely chopped, and the mixture was fried.
To this, 200 cc of white wine, 1 sheet of Lolita and 800 g of tomato holes were added, and the mixture was capped and cooked for about 2 hours. Furthermore, add 2 strains of celery boiled to make the taste familiar,
Salted and peppered. Then, 30 g of the easily water-soluble gelatin of Example 1 was added as a powder, stirred, poured into an aluminum foil container, immersed in cold water in an open state to gel the ingredient, and frozen.

<Production Example 5> An example of production of a spread solid product of yakisoba will be described. 350g boiled noodles and 30 pork
g, carrot 40g, cabbage 60g, sauce 60cc
And a little salt and pepper, and cooked to prepare a spread ingredient, 250 cc of the 10 wt% gelatin solution of Example 1 was mixed and stirred, and the mixture was sealed and filled into a tube with a casing film, Gelled with cold water and frozen. The conditions for mixing the gelatin solution and the hermetic filling of the spread material were the same as in Example 1. The tube-shaped frozen product of the yakisoba spread was, like the egg mayonnaise salad of Example 1, simply sliced into sheets in a ham sand production line and sandwiched between bread pieces.

<Production Example 6> An example of production of spread solids of strawberry jam will be described. 350 g of commercially available crushed strawberry jam was used as a spread tool, and 350 cc of the 10 wt% gelatin solution of Example 1 was mixed and stirred, and the casing film was hermetically filled, gelled with cold water and frozen. The mixing conditions of the gelatin solution and the cooling conditions of the spread material were the same as in Example 1 above.

<< Test Example >> The tube-shaped spread of the egg mayonnaise salad of the above-mentioned Example 1 was put into cold water for gelation, and then refrigerated and stored in a chilled temperature range of 3 to 5 ° C. without being frozen and stored to a predetermined temperature. After the storage period, the quality was examined when the product was returned from the refrigerator and returned to room temperature. As a result, for about one week, no deterioration in taste and flavor was observed, and good quality could be maintained. In addition, the above spread is -35 ° C
The sample was frozen and stored in a refrigerator and thawed in the refrigerator after a predetermined period to examine the quality. As a result, quality such as taste and flavor could be maintained for a long period of more than half a year. The quality could be maintained for 3 months even in the open state where the tube was not sealed.

Claims (6)

[Claims] 1. A gelling agent is mixed with a sandwich material at a mixing treatment temperature equal to or higher than a solization temperature, the gelling agent-containing material is hermetically filled in a casing film, and the gelling material is gelated into a tube shape by cooling. A cold spreadable spread solid for sandwich, which is characterized in that 2. A gelling agent is mixed with a sandwich material at a mixing treatment temperature equal to or higher than the solization temperature, the gelling agent-containing material is poured into a container, and cooled to gel the material into blocks. A spread solid material for sandwiches, which can be stored at cold temperature, characterized by: 3. The gelling agent is at least one of gelatin, vegetable gum and agar.
Or a spread solid for sandwiches that can be stored in cold storage according to item 2. 4. The spread solid for sandwiches that can be stored at cold temperature according to any one of claims 1 to 3, wherein the ingredient is immersed in cold water to be cooled. 5. The spread spread solid material for sandwiches according to any one of claims 1 to 4, wherein the ingredient is gelled and then stored frozen. 6. The spreadable spreadable sandwich solid according to claim 5, wherein the frozen ingredient material is sliced in a frozen state to form a spread sheet.