JPH06237741A - Processed food of cuttlefish and its production - Google Patents

Abstract

PURPOSE:To obtain the subject food having a snack-like light texture and a striped pattern without damaging taste of cuttlefish by laminating plural sheets of flat dried cuttlefish provided with an edible adhesive on the surface, integrating, slicing in the thickness direction and drying. CONSTITUTION:Arms, eyeballs and internal organs are removed from cuttlefishes and trunks are opened and dried into a flat shape having 20% water content to give a flat dried cuttlefish 1. Then at least one side of the flat dried cuttlefish 1 is uniformly coated with an edible adhesive 2 such as pullulan, plural sheets of the flat dried cuttlefishes are laminated, pressed, allowed to stand for 15 hours, bonded and integrated. The dried cuttlefish laminate 3 is sliced in the thickness direction by a dried bonito shaving machine, etc., into 0.05mm thickness and then dried at 120 deg.C for 10 minutes to give the objective processed cuttlefish food 4 of thin film having light touch to the teeth, readily edible snack-like dry light texture, a striped pattern shown on the laminated part and a beautiful pattern in external appearance.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel processed food product having a snack-like texture using squid and a method for producing the same.

[0002]

2. Description of the Related Art Generally, as processed foods using squid, mackerel, noshi squid, squid squid, squid smoked and the like are known. Of these, mackerel is a dried bandit product,
Remove the eyeballs and wash with water to remove moisture
It is dried to about weight% (hereinafter referred to as%). In addition, Noshi squid is a product obtained by seasoning mackerel and applying pressure. In the case of Saki oysters, peeled oyster carcasses are washed with water, heated at 70 ° C for 1-2 hours, soaked in seasoning solution overnight, dried to a water content of about 40%, and baked at 110 ° C. It was stretched with a roller, torn to a width of about 5 mm, resealed, and dried to a water content of about 27 to 30%. The smoked squid is obtained by heating and seasoning the peeled squid carcass, drying and smoked, and then sliced into thin slices and reseasoned to a water content of about 38.5%.

Each of these processed squid products has a unique texture and umami by drying the squid, and is popular as a delicacy. However, although the processed products of these bandits have become somewhat soft after the rolling process, the muscle fibers of the bandits remain as they are, and they are hard to eat for people with weak teeth and do not chew in the mouth for a while. There was a defect that it did not become soft and that crow band muscle fibers remained between the teeth.

[0004]

Therefore, the inventors of the present invention consider that there is a limit in softening the squid meat by drying and rolling the squid as in the conventional method, and a different processing method from the conventional method is considered. I examined it repeatedly. As a result, I recalled that the squid should be sliced like a shaving bonito flakes. As a result of further studies, the dry bandits that were cut open from the bandits and dried in a flat plate shape were laminated and adhered, and the slices were sliced in the thickness direction and dried, and the muscle fibers of the bandits were cut. The present invention has been completed by discovering that it becomes a snack-like flaky food that is crisp and light in texture. An object of the present invention is to provide a processed crow kid food which can be easily eaten with a light texture without impairing the taste of squid, and a method for producing the same.

[0005]

[Means for Solving the Problems] The above-mentioned object is to provide a processed food product in which dried squid sliced in the thickness direction is integrally bonded via an edible adhesive, and an edible adhesive on at least one surface. This is accomplished by a method for producing a processed food for bandits, which comprises laminating a plurality of applied flat dry bandits, adhering them integrally, and slicing the dried bandits in the thickness direction, and then drying.

Next, the present invention will be described in detail. The squid used as a raw material for the dried squid according to the present invention may be one normally used for food, for example, a sword tip squid, a mackerel squid,
Examples include true bandits, fan bandits, spear bandits, firefly bandits, and baby bandits. Of these, the sword tip bandits, the mackerel bandits, and the true bandits are large and easy to process and suitable.

Next, the processed food of squid of the present invention is, for example,
It is manufactured as follows. That is, first of all, the carcass of the squid is removed and the carcass opened and washed is prepared. At this time, the outer skin may remain. Next, this squid carcass is fixed in a flat plate shape, dried using an appropriate drying means such as sun, oven, hot air drying, and the water content of 5 to 5 as shown in FIG.
50% flat dry crow 1 If the water content is less than 5%, it will be hard and difficult to slice when slicing.
It tends to break easily. Conversely, if the water content exceeds 50%,
It is too soft and difficult to slice, and tends to be sliced thicker.

Next, a thin edible adhesive is applied to the surface of the dried squid 1 obtained as described above. As the edible adhesive, nonglutinous rice flour, waxy rice flour waxy cornstarch, wheat flour starch, potato starch, cornstarch,
Pregelatinized starch made from gelatinized tapioca starch and modified starch such as dextrin, seaweed extract such as agar, carrageenan, alginic acid, sodium alginate, pullulan, guar gum, pectin, arabic gum, curdlan, xanthan gum, carboxymethyl cellulose, etc. Examples thereof include mucilages derived from plants or microorganisms, proteins such as gelatin and egg white. Among them, pullulan is preferable in terms of adhesiveness. These may be used alone or in combination of two or more. These edible adhesives are applied to the surface of the dried cabbage in any state such as solution, paste or dispersion liquid by an appropriate method such as dipping, coating or spraying. In addition, the concentration in the case of application in the form of a solution may be adjusted so that it can be applied thinly on the surface of the dried squid, and the adhesive force can be exerted. For example, pullulan is used as the edible adhesive. At times, it is desirable to adjust the concentration to 10-40%.

Next, as shown in FIG. 3, a plurality of flat plate-shaped dry bandages 1 to which the adhesive 2 is applied are laminated and pressed to bond them. At this time, the number of sheets to be laminated is not particularly limited, and may be appropriately laminated so as to have a desired width of the processed cutlet food to be obtained.

Next, the dried squid laminate 3 is pressed,
Glue 1 dry bandits to each other. At this time, there should be no gaps between the dried squid 1 and air bubbles, the adhesive solution does not spread evenly, and the adhesive solution does not sufficiently adapt to the squid, resulting in insufficient adhesion. It is desirable to press it sufficiently. Further, in order to strengthen the adhesion, it is desirable that the adhesive is left to stand for about 1 to 24 hours to make the adhesive almost dry.

Next, the dried cutlet laminate 3 is sliced in the thickness direction with a cutting machine such as a bonito flapping machine to obtain a flaky cutlet processed food of the present invention as shown in FIG. At this time, if you slice it parallel to the laminated direction, it will cut in the same direction as the muscle fibers of the bandits, so when you cut it the muscle fibers will be stretched and difficult to cut, and the cut surface is blunt The thickness is likely to be uneven. Further, in the drying step described later, the fibers are curled along the direction of the muscle fibers, making it difficult to finish them into an arbitrary shape. The cutting direction may be either the A direction or the B direction as shown in FIG. 3 as long as it is the thickness direction. The thickness may be appropriately set according to the purpose, and is usually about 0.05 to 3 mm.

Next, the flaky cutlet processed food 4 obtained as described above is dried. The drying temperature varies depending on the water content of the adhesive solution, the coating amount, the thickness of the broiled processed food, and the like, but the drying temperature is about 90 to 200 ° C. until the water content is about 3 to 25%. The drying means is not particularly limited, and may be appropriately dried using conventionally known drying means such as sun drying, oven, microwave, fry, hot air. By this drying step, the fish odor of the squid is eliminated, and a unique fragrant flavor and brown color are exhibited, and the adhesion of the dried squid with the adhesive becomes stronger. Further, the sliced flaky cutlet processed food 4 may be distributed to the market as it is, dried at home such as roasted, and eaten.

The flaky cutlet processed food 4 thus obtained has a snack-like texture. The texture can be adjusted by the water content after drying. For example, when a snack-like texture with a crisp texture is obtained, the water content is preferably 10% or less, more preferably about 3 to 7%. Further, in order to give a soft, textured, snack-like texture, the water content is preferably 10 to 25%, more preferably 11 to 15%. The flaky cutlet processed food 4 can be eaten as a confectionery alone or in combination with a snack or the like, or can be used as an ingredient for instant yakisoba or the like. Further, the flaky cutlet processed food may be seasoned, edible material such as sesame may be attached, or fried to have various textures and flavors. In addition, flaky foods may be prepared by sandwiching jerky or the like between dried squid.

[0014]

EFFECTS OF THE INVENTION As described above, since the processed squid food of the present invention is obtained by slicing the plate-shaped dried squid in the thickness direction, it is easier to eat and has a lighter texture than conventional processed foods such as mackerel. Has become. That is, it is a novel food having a crispy and light texture like a snack because the muscle fibers of squid are cut. Therefore, it is possible to eat without chewing in the mouth for a long time, and muscle fibers do not remain between the teeth. In addition, the size, shape, etc. of the processed squid food can be freely changed by changing the number of laminated products. In addition, a striped pattern appears on the laminated portion, and the pattern can be made beautiful in appearance.

Next, the present invention will be specifically described with reference to examples. [Example 1] The legs, eyes, and internal organs of a mackerel were removed, the trunk was opened, and the plate was washed and dried into a flat plate having a water content of 20%. Next, 20 parts of water was added to 10 parts of pullulan and mixed uniformly to obtain an adhesive solution. This adhesive solution was uniformly applied to the above dried squid, 5 sheets were stacked and pressed, and left for 15 hours. Then, cut it to a thickness of 0.05 mm with a bonito scraper and make it 1
It was dried for 0 minutes to obtain a flaky cutlet processed food. The obtained flaky cutlet processed food had a shaving bonito-like appearance in which the adhesive portion when laminated was present as a striped pattern on the cut cross section. In addition, it was a crispy snack-like food having the taste of squid and a savory flavor. The water content at this time was 3%.

[Brief description of drawings]

FIG. 1 is an explanatory view showing an example of a flaky cutlet processed food of the present invention.

FIG. 2 is an explanatory view showing a state of dried squid used in the present invention.

FIG. 3 is an explanatory view showing a state in which a plurality of flat plate dried crows used in the present invention are laminated.

[Explanation of symbols]

 1 dried squid 2 edible adhesive 3 dried squid laminate 4 flaky processed food

Claims (2)

[Claims] 1. A processed food product in which dried dry cutlets sliced in the thickness direction are integrally bonded via an edible adhesive. 2. After laminating a plurality of flat plate dry crochets, at least one surface of which is coated with an edible adhesive, for adhesion and integration,
Slice the dried squid laminate in the thickness direction, and then
A method for producing processed squid foods characterized by being dried.