JPH0630731A - Instant dried ingredients combined with meat and soup - Google Patents

Abstract

PURPOSE:To obtain instant dried ingredients without getting out of shape and separation in a slice processing and having good outward appearance when reconstituted by hot water. CONSTITUTION:The instant dried ingredients are mainly composed of meat and contain a ready made soup or a soup made when the meat is heated and >=150 bloom gelatin. They are obtained by shaping those mixture and lyophilizing the mixture after slicing.

Description

Detailed Description of the Invention

[0001]

[Industrial application] The present invention relates to a dry instant food, in which meat and soup are integrated, and when returned with hot water, the meat uniformly scatters on the soup surface and floats on the surface. Regarding ingredients.

[0002]

2. Description of the Related Art Conventionally, when eating instant food containing meat, for example, in the case of instant noodles, the freeze-dried meat attached to the bag is taken out from the bag, and the noodles are put on hot water to eat. It is common to eat food with freeze-dried meat on or in the noodles, but this takes time to remove from the bag, and the meat is evenly scattered on the noodles. There was a problem such as meat being hidden inside, and it looked bad when rehydrated.

Japanese Patent Publication No. 59-48984 discloses an instant food ingredient which is obtained by adding a binder such as gelatin and starch to a vegetable ingredient and freeze-drying the resulting ingredient when it is reconstituted with hot water. Stated.

[0004]

However, when the proportion of meat in this ingredient becomes high, it is required to reduce the thickness of the instant ingredient for the purpose of restoration, but when performing slice processing. However, there was a drawback that the ingredients once molded collapsed and the meat and soup were easily separated. The purpose of the present invention is to effectively utilize the broth released during seasoning, and
The purpose of the present invention is to provide an instant food ingredient that is devised so that the soup surface has evenly scattered meat and becomes a good-looking instant noodle.

[0005]

DISCLOSURE OF THE INVENTION The present invention is a dry ready-to-eat device whose main ingredient is meat and which contains soup and gelatin of 150 bloom or more. Hereinafter, the present invention will be described in detail. The meat used as a raw material can be any meat that can be eaten, such as beef, pork, chicken, lamb, fish, etc., but the present invention is intended for those where the main ingredient of the instant device is meat. The most preferable form of meat is that it is possible to obtain a relatively large piece of meat when a massive one is sliced,
When other forms such as minced meat are used, they can be used by binding the meats with a binding material in advance.

As the soup to be used in the present invention, ready-made consomme, bouillon, and various soup stocks may be used, but if the meat juice of the raw meat itself released when the raw meat is boiled is used, it is an instant food. It is used as a filling ingredient, and when it is reconstituted with hot water, the gelatin part melts and the taste solid content of the gravy dissolves in the soup of instant food, exerting the effect of natural dashi, taste,
Very pleasantly enhances the flavor. Furthermore, depending on the seasoning of the soup, it becomes a meat soup that can be drunk just by melting it in hot water.

The gelatin used is 150 bloom or more, preferably 200 bloom or more. Jelly strength is 15
When gelatin less than 0 bloom is used, the jelly strength is weak and the meat and the gravy portion are separated when slicing, and a constant type instant noodle ingredient cannot be obtained. The gelatin is 1% or more and 10% or less in a mixture of meat and soup before freeze-drying,
Preferably, if added in an amount of 2% or more and 7% or less, when the mixture of meat and gravy before lyophilization is cooled and sliced, it can be sliced uniformly without breaking the ingredients or separating the meat and gravy portion, and after lyophilization When the preferred shape-retaining property is obtained, when the instant noodle ingredients are returned to hot water, the ingredients having no undissolved portion are obtained in 3 minutes. Particularly preferably, for example, when using 150-bloom gelatin, it is about 4 to 10%, and when using 300-bloom gelatin, it is about 1 to 4%.

Bloom is the strength (hardness) of gelatin gel.
Is a unit that represents 6 and a 2/3% aqueous solution of gelatin in a specified cup and 16 to 1 in a thermostat at 10 ± 0.1 ° C.
The weight (g) of the shot required to push the plunger (diameter 12.7 mm) of the Bloom-type jelly strength meter into the jelly by 4 mm after cooling to jelly for 8 hours is represented by a value.

In addition to the above materials, it is possible to add vegetables, seafood, meat products, fish paste products, seaweed, soy products, seasonings and the like to the dry instant ingredient of the present invention. Next, a method for manufacturing the dry instant tool of the present invention will be described. First,
Boil the raw meat in hot water. The boil conditions vary depending on the size of the meat to be heated, but the core temperature of the meat during heating is 63
It is preferable to heat at 30 ° C. for 30 minutes or more, preferably 70 to 80 ° C. Seasoning and spices may be added to the hot water for the purpose of seasoning the meat.

Divide into soup containing boiled meat and gravy. The meat is cut into dies having a size of 10 to 70 mm, preferably 30 to 60 mm. Also, the meat may be cut before heating. When using the soup containing this broth, the solids and fats such as acne are removed, seasonings, spices, etc. are added and seasoned, gelatin is added as a binder, and once heated and dissolved. When the soup after removing the fat content and the solid content is concentrated and used, the soup has a stronger taste. When using ready-made soup ingredients or soup stock, concentration adjustment, seasoning, etc. are carried out by a commonly used method.

Mix the cut meat and seasoned soup,
When other ingredients are added, they are added here, gelatin with a predetermined jelly strength and a predetermined concentration is added, and they are mixed by heating and dissolved. Gelatin can be added to soup or sprinkled on meat or the like. Then, it is put in a fixed mold and once heated for sterilization, then cooled and solidified. The heating conditions for sterilization are preferably heating for 20 minutes or more after the temperature of the center of the molded product reaches 80 ° C. The instant tool can be freely molded by putting it in a casing or the like at the time of heating and then putting it in a mold such as a retainer after heating or sandwiching the plates. For example, if the size of the dried instant utensil is within 0.5 to 1.0 mm from the edge of the container used for instant food, it will just fit in the cup and the meat will spread evenly when reconstituted with hot water, resulting in a good appearance. Become. Further, by appropriately controlling the amounts of the raw meat pieces and other ingredients and the soup when putting in the mold, the taste solids of the meat and the soup can be uniformly mixed at a constant ratio.

[0012] A mixture of meat and soup (hereinafter referred to as aspic) that has been sufficiently cooled and solidified is sliced. As for the slice, it is possible to slice the refrigerated state as it is,
The slicing ability can be improved by thawing after freezing once to a core temperature of 0 to -3 ° C and slicing. Slice thickness is 0.5
.About.5.0 mm, preferably 1.0 to 2.0 mm can obtain a preferable texture when eating meat that has been freeze-dried and then reconstituted in hot water.

Further, the sliced aspic is freeze-dried. Before lyophilization, a substance such as tocopherol that prevents quality deterioration can be added. The freeze-dried aspic is placed in a thermostatic chamber having a humidity of 60 to 90% and a temperature of 20 to 40 ° C. for 5 to 30%, and the moisture is forcibly adjusted to 5 to 13%, preferably 7 to 10%. This is to prevent collapse of the freeze-dried product.

[0014]

EXAMPLES Examples will be shown below, but the present invention is not limited thereto.

[0015]

[Example 1] 27.6 kg of frozen beef from the shoulder was thawed and diced into 50 x 40 x 40 mm. 90 ° C
Dice-cut meat is added to 40 kg of hot water and heated for 40 minutes. When the core temperature of the meat reaches 75 ° C, heating is stopped and the meat and liquid are separated. The fat content on the surface of the liquid was scraped off, and then a 0.2 mm wrinkle was passed through to remove the solid content.

17.2 kg of cooked meat and 35 kg of soup were obtained. The soup was heated and concentrated to 10 kg. 360 g of the obtained soup, 56 g of white sucrose, 48 g of salt, 70
% Sorbitol 40 g, soy sauce powder 20 g, tocopherol 4 g, and 150 bloom gelatin were used in the instant device 1.
The added amount was adjusted to 0%, and the mixture was heated to 50 ° C., mixed and dissolved to obtain 600 g of a seasoning liquid.

1720 g of cooked meat and 6 of seasoning liquid
00 g was packed and sealed in an artificial casing having a diameter of 9 cm and a length of 34 cm so that the meat and the liquid would be even. The casing was placed in a steamer having an internal temperature of 95 ° C. and heat-sterilized for 1 hour and 15 minutes. After sterilization, the casing, which had been immersed in running water and had an internal temperature of 40 to 50 ° C, was placed in a chiller at 4 ° C and sufficiently cooled.

The sufficiently cooled and solidified aspic was taken out from the casing and sliced into 1.5 mm with a slicer. Freeze this sliced aspic-2
Freeze to 0 ℃ and freeze-dry, humidity 70%, temperature 24 ℃
It was placed in a constant temperature bath for 15 minutes and the moisture was adjusted to 7 to 8% to obtain 1 kg of a dry instant tool.

As shown in FIG. 1, the finished dried instant implement forms a molded body in which gelatin 2 containing solid taste of soup serves as a binder and binds meat pieces 3 scattered at appropriate intervals. ing. With respect to this instant tool, the shape of the instant tool after slicing the aspic during manufacturing and the reconstitution of the instant tool after freeze-drying were observed. With respect to the reconstitution, 8 g of the finished dried instant tool was put in a 300 cc plastic beaker, 250 cc of boiling water was poured, the lid was covered with a ceramic dish, and the state of the ingredient after 3 minutes was eaten to perform a sensory evaluation.

The instant tool of this example did not lose its shape even when the aspic was sliced during manufacturing, and the solubility of the finished product was also preferable.

[0021]

Example 2 Jelly strength used in Example 1 150
A dry instant implement was obtained by the same procedure as in Example 1 except that Bloom gelatin was added at 1.0%. When the shape of the instant tool after slicing the aspic at the time of production and the restorability of the obtained dried instant tool were observed in the same manner as in Example 1, although a slightly collapsed portion was found in the shape after slicing, It was still in a favorable state, and its solubility was also very favorable.

[0022]

[Example 3] A dry instant implement was obtained in the same manner as in Example 1 except that 7.0% of gelatin having a jelly strength of 200 bloom was added in place of the gelatin used in Example 1. When the shape of the instant tool after slicing aspic at the time of production and the restorability of the obtained dried instant tool were observed in the same manner as in Example 1, the shape after slicing exhibited a very preferable state and the solubility was also high. It was preferable.

[0023]

Example 4 A dried instant ware was obtained in the same manner as in Example 1, except that 3.0% of gelatin having a jelly strength of 250 Bloom was added in place of the gelatin used in Example 1. When the shape of the instant tool after slicing aspic at the time of production and the restorability of the obtained dried instant tool were observed in the same manner as in Example 1, the shape after slicing exhibited a very preferable state and the solubility was also high. It was very favorable.

[0024]

Example 5 A dried instant ware was obtained in the same manner as in Example 1 except that 1.0% gelatin having a jelly strength of 300 Bloom was added in place of the gelatin used in Example 1. When the shape of the instant tool after slicing the aspic at the time of production and the resilience of the obtained dried instant tool were observed in the same manner as in Example 1, the shape after slicing exhibited a preferable state and the solubility was also very high. It was preferable.

[0025]

Example 6 A dried instant ware was obtained in the same manner as in Example 1 except that 5.0% of gelatin having a jelly strength of 300 Bloom was added in place of the gelatin used in Example 1. When the shape of the instant tool after slicing aspic at the time of production and the resilience of the obtained dried instant tool were observed in the same manner as in Example 1, the shape after slicing exhibited a very preferable state, and solubility was confirmed. Was preferable, although a slight undissolved portion remained.

[0026]

Comparative Example 1 Instead of the gelatin used in Example 1, gelatin with a jelly strength of 100 Bloom was 10.0%.
The procedure of Example 1 was repeated, except that the ingredients were added, to give a dry instant ware. When the shape of the instant tool after slicing Aspic at the time of production was observed in the same manner as in Example 1, the shape after slicing was severely distorted.

The results of Examples 1 to 6 and Comparative Example 1 are shown in Table 1.

[0028]

[Table 1]

[0029]

[Example 7] In the same manner as in Example 1, 15 kg of heated meat
And 30 kg of soup was obtained. Concentrate the soup to 8kg and add 0.7kg gelatin and 0.3k agar to this soup.
g, soy sauce 1.0kg, white sugar 0.6kg, salt 0.2k
g, 70% sorbitol 0.4 kg, and tocopherol 0.04 kg were added to obtain 11.24 kg of a seasoning liquid.

1500 g of the obtained heated meat and 1120 g of the seasoning liquid were put into an artificial casing having a diameter of 10 cm and a length of 35 cm, and then put into a steamer at 95 ° C.
Heated for 30 minutes. After heating, the mixture was cooled under running water, and when the core temperature reached about 50 ° C., it was placed in a mold having a length of 10 cm, a width of 8 cm, and a length of 30 cm, and frozen in a rapid freezer at −40 ° C. The sufficiently frozen Aspic was thawed in a chiller at -2 ° C for 15 hours, the core temperature was set at -2 ° C, and then sliced to a width of 2.5 mm with a slicer.

This sliced aspic was frozen in a freezer to -20 ° C., freeze-dried, and then placed in a constant temperature bath having a humidity of 70% and a temperature of 24 ° C. for 15 minutes to adjust the moisture to 7-8%, thereby drying 9 kg of the instant dry implement. Obtained.

[0032]

EFFECTS OF THE INVENTION The dry instant device according to the present invention does not cause collapse or separation of meat and soup when slicing a once-molded instant device, and it is also preferable to return when hot water is returned. Yes, the gelatin part is melted and the solid taste of meat juice is dissolved in the instant noodle soup to improve the taste and flavor, and the meat pieces are dispersed at a suitable interval on the soup surface, and it looks very good when eating Will be things. Furthermore, the broth released upon heating can be used as soup, which is economical and also has excellent taste.

[Brief description of drawings]

FIG. 1 is a perspective view of a dry instant tool according to a first embodiment of the present invention.

[Explanation of symbols]

 1 Instant food ingredients 2 Binder containing solid taste of meat juice 3 Pieces of meat

Claims (1)

[Claims] 1. The main ingredient in the ingredient is meat, soup and 1
A dry instant device containing more than 50 blooms of gelatin