JPH06261679A - Production of molded dry ingredient - Google Patents

Abstract

PURPOSE:To provide a method for producing molded dry ingredients, capable of maintaining product standards, and also having streamlined processes. CONSTITUTION:A stock such as pre-treated vegetables is incorporated with a paste to prepare a material for the aimed ingredient, a specified amount of said material is then cast into a molding vessel, and the resultant vessel is left in an equilibrium state. The material in this vessel is then lyophilized to obtain the objective molded dry ingredient.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a molded and dried ingredient, and more particularly, to a method for producing a molded and dried ingredient used as an ingredient for instant noodles.

[0002]

2. Description of the Related Art Conventionally, vegetables, as a drying ingredient for instant noodles,
A combination of drying ingredients prepared from livestock meat, seafood, etc. has been commercialized, and the diversification of this raw material type has been progressing more and more due to changes in consumers' tastes. In order to respond to such changes in consumer tastes and to meet the market demand for higher commercial value, a wide variety of raw materials are mixed evenly, and when reconstituted with hot water, the raw materials for ingredients A method of manufacturing a molding and drying ingredient has been proposed so as not to sink in soup.

For example, a manufacturing method characterized in that a sizing agent is added to and mixed with blanched raw material vegetables, freeze-dried in a plate shape, cut into a predetermined shape, and then freeze-dried 57-39733); and plate-shaped molding, freezing, freeze-drying, moistening and softening of oyster eggs prepared by heat treatment,
Further, there is a method for producing a molded and dried egg-shaped egg product (Japanese Patent Laid-Open No. 4-20265) characterized by sequentially undergoing a plurality of steps of cutting a moistened and softened dried plate-shaped egg-shaped egg.

[0004]

However, according to the method disclosed in the above-mentioned JP-A-57-39733, it is difficult to maintain the uniformity of thickness during plate freezing, and the predetermined shape is required. By freeze-drying the preparation cut into
The cut surface becomes brittle and easily collapses, which not only impairs the aesthetics of the product shape, but also requires extra manpower in the manufacturing process, and also in terms of quality and hygiene, such as contamination of preparations with foreign matter and bacterial contamination. It left a problem.

Further, in the technique of the above-mentioned Japanese Patent Laid-Open No. 4-20265, although the disintegration property of the cut surface in the cutting step of the moistened and softened dry plate-shaped molded egg is somewhat improved, the cut surface is not always smooth. Therefore, it cannot be said that the appearance of the preparation shape is good.

Further, as in the case of the above-mentioned Japanese Patent Laid-Open No. 57-39733, the work efficiency in the alignment and packaging process of preparations has not been improved yet, and further, contamination of foreign matters into the preparations and occurrence of bacterial contamination. The problem remained.

[0007]

The present invention has been made in view of the above-mentioned problems of the prior art, and the gist thereof is: (a) the blanched vegetable raw material, the livestock meat , Add raw materials such as seafood, and then add and mix the paste to prepare the ingredients material, (b) pour a predetermined amount of the ingredients into a mold container, and (c) add the ingredients. After placing the contained mold vessel in equilibrium and (d) freezing the equilibrated material,
A method for producing a molded and dried ingredient, which comprises the step of vacuum drying.

To explain the present invention, first, raw materials such as vegetables are blanched and, if necessary, meat, seafood and the like are added, and then a paste is added to these raw material ingredients and mixed.

As the pasting agent applicable to the production method of the present invention, for example, water is added to various starches such as cereal starch, potato starch, bean starch and the like, and the mixture is heated at a temperature not lower than the gelatinization temperature. There are prepared gelatinized starch, pregelatinized starch, processed starch, and other gelatinized aqueous solutions, and sodium alginate, methylcellulose, and other synthetic paste solutions. By mixing these sizing agents with the above-mentioned pretreated raw material vegetables, the respective vegetable raw materials are bound to each other to form crosslinks, thereby maintaining the form of the molded dried vegetable ingredient material as the final product. .

The amount of the sizing agent added varies depending on the type and the amount of the raw material ingredients used, but is approximately 5
~ 15% is preferred.

A predetermined amount of the ingredient material prepared by adding and mixing the sizing agent is poured into the mold container, and the mold container containing the material is equilibrated so that the final preparation has a uniform thickness. Put on. Then, lyophilization is performed in this equilibrium state, and the dried vegetable material having a predetermined shape is taken out from the mold container.

As the drying in the present invention, vacuum freeze drying is preferable, and other methods such as hot air drying or high frequency drying can be appropriately selected.

Regarding the freezing temperature, it is desirable to shift to a low temperature (−15 ° C.) as rapidly as possible in order to suppress the growth of ice crystals to be formed as much as possible and to prevent damage from the inside of the raw material ingredient material structure. .

[0014]

EXAMPLES Hereinafter, examples of preparation of various drying ingredient materials produced by the method of the present invention will be disclosed. However, the scope of the present invention should not be limited only by the following disclosure, and the scope of the claims is not limited. It should be interpreted only by the description.

Example 1 First, as a material, bean sprouts, leeks, corn, and char siu are pretreated by heating, cutting, seasoning, and the like.
On the other hand, a 10% starch solution was heated and stirred until it thickened to prepare a paste.

The ingredients and pastes prepared are shown in Table 1 below.
To prepare the material by mixing according to the formulation shown in Fig. 1, and to make the prepared material into a desired shape, the tray-shaped mold container 1 shown in Fig. 1 (bottom area of one section 63 mm square, bank height 8 m
m), and the mold vessel 1 was equilibrated so that the material had a uniform thickness (no inclination).

[0017]

[Table 1]

Next, the mold container 1 is pre-frozen at -20 ° C. for 4 hours or more and then heated on a shelf by a vacuum freeze dryer.
Vacuum drying was performed under the conditions of ℃, vacuum degree 0.2 Torr, and about 15 hours.

The freeze-dried material was molded by the bank 2 provided in the mold container 1 into a so-called plate chocolate shape having a material portion with a thickness of about 1 mm. This piece of material can be easily folded by hand, and therefore is shown in Figure 2 (a).
The single-portion drying ingredient materials 5 as shown in (4) were easily cut from each other to obtain 40 servings at 6.7 g per serving.

A similar manufacturing method is carried out using a mold container 1 (see FIGS. 3 (a) and 3 (b)) in which banks 3 and / or banks 4 having a height of about 5 mm are set at appropriate intervals. By adopting, a multi-type molding drying tool material 5 having a connected shape as shown in FIGS. 2B and 2C, which can be easily folded by hand, such as a two-port or four-port configuration is obtained.

Example 2 First, shiitake mushrooms, carrots and leeks were used as ingredients for pretreatment by heating, cutting, and seasoning, while the same procedure as in Example 1 was repeated from 10% starch solution. A paste was prepared.

The ingredients and pastes prepared are shown in Table 2 below.
To prepare a material by mixing it according to the formulation shown in, and to make this prepared material into the desired shape, pour it into a tray-shaped mold container (bottom area of one section 53 mm x 57 mm, bank height 8 mm), The mold container was equilibrated to have a uniform thickness.

[0023]

[Table 2]

Thereafter, in the same manner as in Example 1, the mold container was vacuum dried to obtain 54 g of molded and dried vegetable ingredients for each serving at 5.0 g.

Example 3 First, as ingredients, bean sprouts, carrots, and leeks were pretreated by heating, cutting, and seasoning, respectively. On the other hand, in the same manner as in Example 1, 10% starch solution was used. A paste was prepared.

The ingredients and pastes prepared are shown in Table 3 below.
To prepare a material by mixing it according to the formulation shown in, and to make this prepared material into a desired shape, pour it into a tray-shaped mold container (bottom area of one section 78 mm × 73 mm, bank height 8 mm), The mold container was equilibrated to have a uniform thickness.

[0027]

[Table 3]

Thereafter, the mold container was vacuum-dried in the same manner as in Example 1 to obtain a molded dried vegetable material for 28 servings at 9.0 g per serving.

[0029]

[Effects of the Invention] That is, according to the present invention, the height of the bank of the mold container serves as a guide when the material thickness is made uniform, and therefore it is possible to reduce the variation in the product standard.

In addition, the method of the present invention does not require a cutting step and folds the connecting portion of the multi-type molding and drying ingredient having a thickness of about 1 mm, so that the ingredient is unlikely to be naturally cut and the ingredient at the time of preparation is The size of the material can be maintained. Furthermore, the conventional technology in terms of quality and hygiene, such as disintegration of the cutting surface derived from the cutting process, loss of aesthetic appearance of the product shape, and contamination of preparations with foreign matter and bacterial contamination, which were pointed out in the prior art. The problems that have been solved are solved all at once, and it is also possible to freeze the product in the mold container with the ingredients and materials, and to carry it directly into the packaging process, which simplifies the manufacturing process. It has a great effect.

Further, since the molding and drying ingredients manufactured according to the present invention are each standardized and the manufacturing step does not include the step of cutting the ingredients, the size of each ingredient can be made uniform, The appearance after hot-water addition is dramatically improved compared to conventional products.

Further, not only as an ingredient for instant noodles and instant miso soup, but also for various instant foods and preserved foods, the use thereof is extremely diverse, and it is possible to obtain a molding and drying ingredient having a high utility as never before. it can.

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment of a mold container used in the manufacturing method of the present invention.

FIG. 2 (a), (b) and (c) are perspective views showing an embodiment of a drying ingredient manufactured by the manufacturing method of the present invention.

3 (a) and 3 (b) are perspective views showing another embodiment of the mold container used in the manufacturing method of the present invention.

[Explanation of symbols]

 1 ... Mold container 2, 3, 4 ... Bank 5 ... Drying material

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Ryuichi Ishihara 4-1-1 Nishinakajima, Yodogawa-ku, Osaka City, Osaka Prefecture Nisshin Foods Co., Ltd. (72) Takakazu Yamada, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka Prefecture 1st-1st Nissin Foods Co., Ltd. (72) Inventor Shunichi Kawamoto 4-1-1st Nishinakajima, Yodogawa-ku, Osaka City, Osaka Prefecture Nissin Foods Co., Ltd.

Claims (2)

[Claims] 1. A method for producing a molded and dried ingredient, comprising:
The following steps, that is, (a) to the blanched vegetable raw material, after optionally adding raw material ingredients such as livestock meat and seafood, a paste is added and mixed to prepare the ingredient material (b) A) pouring a predetermined amount of the material into a mold container, (c) placing the mold container containing the material in an equilibrium state, and (d) freezing the equilibrated material and then vacuum drying. It is characterized by including. 2. The mold container according to claim 1, wherein the mold container includes a plurality of unit compartments each having a uniform volume and formed by being partitioned by a bank having a height less than the depth of the mold container. Production method.