JPH06153862A - Preparation of food having medium water content - Google Patents

Abstract

PURPOSE:To provide a process for the preparation of a preservable food having medium water content, giving wet feeling and Japanese-style taste and suitable to be eaten as it is. CONSTITUTION:Cattle meat or fish meat is impregnated with a seasoning liquid containing soy sauce and liquor and freeze-dried. The dried product is impregnated with a seasoning liquid containing soy sauce, liquor and sugar and/or sugar alcohol and dried to obtain the food having medium water content and Japanese- style taste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an intermediate-moisture food product, and more particularly to an intermediate-moisture food product having a preservative property and having a wet feeling and a Japanese-style taste suitable for eating as it is. It is about how to do it.

[0002]

2. Description of the Related Art Sausages, which have been commercially available for a long time,
Intermediate-moisture foods such as dried fruits, jellies, and beef jerky are foods whose water content and water activity are adjusted within a predetermined range, and which have resistance to the growth of microorganisms such as dry foods, and water. It is an excellent food that can be eaten as it is without returning it and has long-term shelf life without refrigeration or heat treatment. This intermediate-moisture food is generally produced by a wet infiltration method, a dry infiltration method, a mixing method, or the like.
Wet permeation method is a substance that reduces the water activity,
For example, it is a method of immersing raw materials such as meat and vegetables in an aqueous solution of glycerol, propylene glycol, sorbitol, sugar, salt and the like under certain conditions, and removing water as necessary. The dry permeation method is a method in which a food material is first dried by an appropriate method and then immersed in an aqueous solution of a substance having a function of reducing water activity under certain conditions. Furthermore, the mixing method is a method of mixing various materials whose moisture values are known in advance to obtain a predetermined moisture value, and is used for producing pet food, space food and the like. However, when it is attempted to obtain an intermediate-moisture food having a wet feeling and a Japanese-style taste suitable for eating as it is, the resistance to the growth of microorganisms which is an advantage of the intermediate-moisture food and the long-term storability, the conventional intermediate-moisture food is used. In the production method, it is difficult to both adjust the water activity and maintain the wet feeling and the taste of Japanese style, and it is difficult to manufacture an intermediate-moisture food product having a Japanese taste with sufficient texture and appearance. . The inventors of the present invention have focused on how to balance the water activity and maintain the wet feeling and the taste of the Japanese style, and conducted research on an intermediate-moisture food product having the taste of the Japanese style.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing an intermediate-moisture food product having a preservative property and having a wet feeling and a Japanese-style taste suitable for eating as it is.

[0004]

Means for Solving the Problems As a result of research conducted by the present inventors in order to solve the above-mentioned problems, the water activity is adjusted by performing a drying step and a seasoning solution impregnation step in two steps each. Moreover, it was found that both the wet feeling and the maintenance of the Japanese taste can be maintained. The present invention has been made based on such findings. Therefore, the present invention, after the meat or fish meat is impregnated with a seasoning solution containing soy sauce and alcohol,
Freeze-drying treatment is applied to the resulting dried product, soy sauce, alcohol,
The present invention provides a method for producing an intermediate-moisture food product, which comprises impregnating a seasoning liquid containing sugars and / or sugar alcohols and then performing a drying treatment. Hereinafter, the present invention will be described in detail.

The intermediate moisture food of the present invention has a water activity of 0.
Foods with a water content of 50 to 0.70 and a water content of 10 to 50%. Also,
The "Japanese-style taste" of the present invention refers to the traditional taste of Japan brewed from soy sauce, alcoholic beverages, sugars and the like, and as foods having this Japanese-style taste, for example, various Tsukudani, Kanro-ni, Kakuni, and Flowers, denbu and soboro can be mentioned. In addition, the wet texture refers to the texture of food containing 10 to 50% by weight of water. The livestock and fish meat used in the present invention are not particularly limited, but examples of the livestock meat include cattle, horses, pigs, chickens, and the like, and the fish meat includes cod, salmon, bonito, tuna, and fish meat such as a cold. Besides, meat of shellfish such as clams and blue clams can be mentioned. Of these, chicken breast meat is suitable as the raw material meat used in the present invention. This is because it absorbs the seasoning liquid well, the product is soft, has a good flavor, and is finished in a white and bright color. The seasoning liquid (hereinafter referred to as “seasoning liquid A”) which is first impregnated into livestock meat or fish meat in the present invention is a seasoning liquid impregnated with at least soy sauce and liquor, and further various kinds of extracts, if necessary,
It is made by adding seasonings such as sodium glutamate and spices such as pepper and ginger. The liquor used in the seasoning liquid A can be used without particular limitation as long as it is used in ordinary cooking such as sake and mirin. The proportion of each component to be impregnated in livestock meat or fish meat is 5 to 30% by weight of soy sauce, preferably 10 to 20% by weight, 1 to 30% by weight of alcoholic beverage, preferably 3 to 10% by weight, and further necessary for the meat or fish meat. Depending on the amount, add 0.1 to 5% by weight of seasoning and spices.
It is preferable to set it to 0.1 to 5% by weight. In addition, this seasoning liquid A
Is prepared by appropriately mixing the components. Further, as a method of impregnating the above seasoning liquid into livestock meat or fish meat, there are dipping, boiling, spraying and the like, but the boiling treatment is most preferable in that it can be efficiently performed in a short time.

The seasoning liquid (hereinafter referred to as "seasoning B") used in the second impregnation step of the present invention is a seasoning liquid containing at least sugar or sugar alcohol, soy sauce, and alcohol, and if necessary, various extracts. , Seasonings such as sodium glutamate, and spices such as pepper and ginger can be added. As the sugar used in the seasoning liquid B, sugar, fructose,
There are oligosaccharides and the like, and as the sugar alcohol, sorbitol, lactitol and the like can be used. Among them, oligosaccharides and sugar alcohols have relatively low sweetness, and thus have the characteristic that they can reduce the water activity without significantly affecting the taste. Alcoholic beverages can be used without particular limitation as long as they are used in ordinary cooking such as sake, wine and mirin. The proportion of each component to be impregnated into freeze-dried livestock meat and fish meat is 40 to 10% of sugar and / or sugar alcohol relative to the freeze-dried product.
0% by weight, preferably 60 to 90% by weight, soy sauce 40 to 120% by weight, preferably 60 to 90% by weight, alcoholic beverages 10 to 60% by weight, preferably 20 to 40% by weight, and if necessary, seasoning 0.
It is recommended to use 1 to 5% by weight and spices to 0.1 to 5% by weight. Further, as a method of impregnating the freeze-dried product with the seasoning liquid B, dipping, spraying and the like can be exemplified, but the dipping treatment is preferable from the viewpoint of physical properties of the lyophilized product, treatment efficiency and the like.

The method for producing an intermediate-moisture food of the present invention is carried out as follows. First, the form of the intermediate-moisture food product to be manufactured,
Pretreatment of cooking ingredients is performed according to the application. For example, meat or fish meat is cut into minced meat or minced pieces of about 0.3 to 1 cm. Put these ingredients in the boiling seasoning liquid A,
Boil for 3 to 30 minutes, preferably 5 to 20 minutes. Then, after draining the water and allowing it to cool, it is frozen at -20 ° C or lower. After starting freeze-vacuum drying, this meat or fish meat
It is good to keep at 80 ° C, preferably 10 ° C to 40 ° C. The drying temperature is kept low in order to prevent browning of soy sauce and deterioration of flavor. Drying time is 3 to 24 hours and ultimate vacuum is 30
Keep below Pa. This freeze-vacuum drying reduces the water content.
It is preferably 1 to 8% by weight. The freeze-dried product thus obtained can absorb 1 to 3 times the weight of the seasoning liquid B. The freeze-dried product thus obtained is immersed in the seasoning liquid B for 3 to 60 minutes. This soaking step is preferably carried out under reduced pressure while heating to 40 to 80 ° C. in order to sufficiently permeate the freeze-dried product with the seasoning liquid. Next, the meat or the like that has absorbed the seasoning liquid B is dried. In this step, drying can be carried out by natural drying, hot air drying, freeze vacuum drying, etc., of which hot air drying is preferred. When performing hot air drying, the hot air temperature is 50 to 120 ° C, preferably 60 to 100 ° C.
C. and dry for 5 to 180 minutes.

[0008]

EFFECTS OF THE INVENTION According to the production method of the present invention, an intermediate moisture food having an appropriate water activity and a wet feeling and a Japanese-style taste, that is, resistance to the growth of microorganisms and long-term storability, is at the same time suitable for eating. It was possible to obtain an intermediate-moisture food product having a wet feeling and a Japanese-style taste. Next, the present invention will be described with reference to examples.

[0009]

EXAMPLES First, seasoning solutions used in Examples and Comparative Examples were prepared with the formulations shown in Table 1.

[Table 1] Table 1 Mixing of each seasoning liquid used in Example 1 and Comparative Examples 1 to 3 ──────────────────────────── ──────── Soy sauce Sake sorbit Other Total K (trade name) ──────────────────────────────── ─── Seasoning liquid A (usage) 700g 200g-Water 1.1kg 2kg ────────────────────────────────── ── Seasoning liquid B (amount used) 35g 15g 50g − 100g ─────────────────────────────────── Seasoning Liquid C (usage amount) 800g 400g 800g −2kg ─────────────────────────────────── Seasoning liquid D ( Usage amount) 40g 20g 40g − 100g ─────────────────────────────────── Seasoning liquid E (amount used) 35g 15g 40g Salt 10g 100g ──────────────────────────────────── The seasoning liquid was prepared as follows.

[Example 1] 1 kg of chicken breast meat minced with a mincher having a diameter of 6.2 mm is put into 2 kg of boiling seasoning liquid A, and boiled for 10 minutes while loosening. Next, this is drained, allowed to cool, frozen at -50 ° C, and then freeze-dried (drying temperature 40 ° C, 16 hours, 3 to 30 Pa).
Give. After that, 10 kg of freeze-dried chicken breast meat is further immersed in 100 g of seasoning liquid B for 10 minutes, dried in hot air in an oven at 100 ° C for 10 minutes, and allowed to cool at 23 ° C (room temperature) for 30 minutes. As a result, chicken breast meat having a water content of 25% and a water activity of 0.64 was obtained. Next, the obtained chicken breast meat is crushed by a crusher, sieved, and then 2.5 g of soboro having a diameter of 3 to 5 mm and a denbu 3 having a size of 2500 μm pass to 1000 μm on. 0.8 g was obtained, and these were stored in a packaging bag and sealed to obtain a preservative bag-like sprinkle with a wet feeling. [Comparative Example 1] (Using seasoning liquid C blended so as to obtain a Japanese taste and reduce water activity) 1 kg of chicken breast meat minced with a mincher with a diameter of 6.2 mm Is added to 2 kg of the seasoning liquid C that has been boiled, and the mixture is boiled on a low heat for 40 minutes while loosening. Next, this was drained and allowed to cool, then dried with hot air in an oven at 100 ° C for 20 minutes, and allowed to cool at 23 ° C (room temperature) for 30 minutes to obtain chicken breast meat having a water content of 24% and a water activity of 0.65. . Next, the chicken breast thus obtained is pulverized by a pulverizer and sieved to 3-5.
2.5 g of soboro having a diameter of mm and 3.8 g of starch having a size of 2500 μm pass to 1000 μm on were stored in a packaging bag and sealed to obtain a bag-like sprinkle.

[Comparative Example 2] (Using seasoning liquid D having the same blending ratio as in Comparative Example 1) 1 kg of minced chicken breast meat which was minced with a mincher having a diameter of 6.2 mm was put into 2 kg of boiling water, Boil for 10 minutes while loosening. Then drain it, let it cool,
After freezing to 50 ° C, freeze-drying treatment (drying temperature 40 ° C, 16 hours, 3 to 30 Pa) is performed. Then, 10 kg of freeze-dried chicken breast meat was further immersed in 100 g of seasoning liquid D for 10 minutes,
Hot-air drying was performed in an oven at 100 ° C for 10 minutes, and the mixture was allowed to cool at 23 ° C (room temperature) for 30 minutes to obtain chicken breast meat having a water content of 24% and a water activity of 0.82. Next, the obtained chicken breast meat is pulverized by a pulverizer, sieved and sieved with 2.5 g of soboro having a diameter of 3 to 5 mm and an opening of 2500 μm pass to 1000 μm onion 3 0.8 g was obtained, and these were housed in a packaging bag and sealed to obtain a bag-like sprinkle. [Comparative Example 3] (Using seasoning liquid E mixed so as to reduce water activity) 1 kg of minced chicken breast meat with a mincher having a diameter of 6.2 mm was put into 2 kg of boiling water. , Boil for 10 minutes while loosening. Then drain it, let it cool,
After freezing to 50 ° C, freeze-drying treatment (drying temperature 40 ° C, 16 hours, 3 to 30 Pa) is performed. Then, 10 kg of freeze-dried chicken breast meat was further immersed in 100 g of seasoning liquid E for 10 minutes,
Hot-air drying was performed in an oven at 100 ° C for 10 minutes, and the mixture was allowed to cool at 23 ° C (room temperature) for 30 minutes to obtain chicken breast meat having a water content of 21% and a water activity of 0.65. Next, the obtained chicken breast meat is pulverized by a pulverizer, sieved and sieved with 2.5 g of soboro having a diameter of 3 to 5 mm and an opening of 2500 μm pass to 1000 μm onion 3 0.8 g was obtained, and these were housed in a packaging bag and sealed to obtain a bag-like sprinkle.

[0012]

[Table 2] Table 2 Amount impregnated in food by the treatment in Example 1 and Comparative Examples 1 to 3 ────────────────────────── ─────────── Processed products Soy sauce Sake Sorbit Other Total Aw K (trade name) ─────────────────────────── ────────── (Seasoning (impregnation amount) 130g 37g-Water 203g 370g Actual liquid A) Minced 1kg Example (seasoning FD product (impregnation amount) 8.1g 3.5g 11.5g-23g 0.64 1 liquid B) 10g (actual 1) ──────────────────────────────────── Specific seasoning (impregnation amount) 384g 192g 384g-960g 0.65 Comparative liquid C Mince Example 1kg 1 ──────────────────────────────────── Ratio Seasoning FD product (impregnation amount) 9.2g 4.6g 9.2g-23g 0.82 Comparative solution D 10g Example (Comparison 2) ──────────────────────────────────── Relative seasoning FD product (impregnation amount) 9.1g 3.5g 9.2g Salt 2.3g 23g 0.65 Comparative solution E 10g Example (ratio 3) 3 ─────────────────────────────────── ─

[0013]

[Table 3] Table 3 Evaluation of sprinkles obtained in Example 1 and Comparative Examples 1 to 3 ───────────────────────────── ──────── Evaluation ───────────────────────────────────── Example 1 Japanese style It was possible to obtain a product having a good taste, a wet feeling, and a preservability (low Aw). In addition, the products were not attached to each other in the drying process, and the drying process could be performed efficiently. ──────────────────────────────────── Comparative Example 1 A desired Japanese-style appearance that reduces to a predetermined Aw It took a long time to permeate the seasoning liquid for adjusting the taste. Therefore, the umami of meat and the soft texture of meat disappeared. The sugars were boiled up and the viscosity of the seasoning liquid became high, which caused problems such as poor liquid drainage, product sticking to each other during the drying process, and poor drying efficiency. ──────────────────────────────────── Comparative Example 2 Blended to give a desired Japanese-style taste Although the seasoning liquid was used, it could not be reduced to a predetermined Aw. ──────────────────────────────────── Comparative Example 3 Seasoning liquid formulated to have a predetermined Aw Was used, but the desired Japanese-style taste was not obtained. ────────────────────────────────────

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Internal reference number FI Technical display area A23L 1/317 A 8931-4B 1/318 8931-4B 1/325 A 9281-4B E 9281-4B 1/33 C 9281-4B 3/40 B 3/44

Claims (1)

[Claims] 1. Meat or fish meat is impregnated with a seasoning solution containing soy sauce and liquor, and then freeze-dried, and the resulting dried product is seasoned containing soy sauce, liquor, sugar and / or sugar alcohol. A method for producing an intermediate-moisture food product, which comprises impregnating a liquid and then performing a drying treatment.