JPH07102118B2 - Method for manufacturing instant juice food ingredients - Google Patents

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 ingredients which can be used in the field of producing dry foods, especially instant juice foods.

[0002]

2. Description of the Related Art A method for producing a dried oyster egg juice food as an instant juice food is described, for example, in Japanese Examined Patent Publication No. 1986/64, but only egg liquid is used, and foods containing ingredients are mentioned. There is no. In addition, oyster egg juice is usually prepared by adding ingredients to soup and heating and then adding egg liquid to coagulate, but the above-mentioned conventional method is heat-coagulated proteinaceous powder and heat coagulability. This is to mix the protein powders of No. 1, which requires a considerably complicated process to form only the egg yolk portion.

As described above, the instant juice food that does not require the trouble such as mixing at the time of eating, is instantly restored only by pouring hot water, and contains the ingredients, is a novel food and the manufacturing method is still proposed. It is the current situation that has not been done.

Further, according to the conventional wisdom in the conventional method for producing instant dry foods, when producing instant soup foods such as dried oyster egg juice containing ingredients such as vegetables, the ingredients are separately packaged in a sachet or the like. A method of attaching it, mixing it with a powdered product which is the main body of the soup food product, or producing a soup portion in a solid form and placing it on this can be considered.

[0005]

However, in the method considered from the above-mentioned conventional common sense, if the ingredients are separately packaged and attached, there is a problem that it takes time and effort to open and take out the pouch when eating. In addition, when the ingredients are mixed with the powdered product that is the main body of the instant soup food, there is a problem that when it is transferred to tableware, there is a problem that it remains in the packaging bag or a problem such as dusting occurs and discomfort . Further, when the ingredients are placed on the solid juice portion, there is a problem that the ingredients are easily broken due to vibrations or product pressure during transportation.

[0006] In addition, it is said that it is preferable to use a plurality of kinds of vegetables in order to provide a high quality food.
When multiple types of vegetables are used as ingredients in actual manufacturing, these ingredients are averaged for each usage amount.
There is a problem in that the work of allocating to the soup and the like is complicated, and the work becomes complicated and takes a lot of time when mixed with the soup portion in the manufacturing process of the soup food .

The present invention solves these problems, eliminates the need for mixing and the like when eating, instantly restores just by pouring hot water, and is a simple and delicious instant juice containing ingredients. It is intended to provide ingredients for use in food.

[0008]

Means for Solving the Problems The present invention (A) restores instantly by adding hot water at the time of eating. (B) The soup part and the ingredient part are integrated, and handling at the time of eating can be done with one touch. (C) The materials are not easily broken even if they receive external force due to vibration during transportation. As the ingredient (D), a plurality of types of vegetables can be used easily and efficiently. In order to produce a simple and high-quality ingredient for instant juice food, the following means are adopted.

That is, the dextrin solution is added to the ingredients and mixed.
The mixing step and the ingredients mixed with this dextrin solution.
Degassing and then rolling to a uniform thickness and this rolling
Freezing the ingredients and cutting them to prepare a certain shape
It is characterized by consisting of.

The concentration of the dextrin solution is 2.5 to
7% is good and the mixing amount is 15-6 with respect to 100 parts of the total amount of ingredients.
0 copy is good. However, the type of vegetable ingredients for mixing amount must be increased or decreased as appropriate by cutting way, in general,
If the amount of mixture is small, it has excellent resilience when pouring boiling water,
If the amount is large, the shape retention of the ingredients is excellent .

[0011]

[Function] The dextrin solution is added to and mixed with ingredients such as vegetables , and bubbles are not formed in the ingredients due to deaeration.
Therefore, the shape retention property of the ingredient after freezing or drying is good, and it can be smoothly performed even when taken out from the container. In addition, the ingredients are bound in blocks even after drying by adding the dextrin solution , which contributes to improving the shape retention of the food.
Furthermore, the ingredients mixed with the dextrin solution should be removed.
After rolling, it is rolled so that it can be easily pressed into a plate with a uniform thickness.
It is rolled and adjusted to a certain shape simply by cutting after freezing.
Made. Moreover, deaeration causes bubbles in this plate-shaped ingredient.
Is not formed, each cut prepared in a certain shape is
The amount of ingredients contained in the pieces is constant and the ingredients are used once
It is evenly distributed by quantity. In addition, the above dextrin
Formed a ingredients were mixed with the liquid in a thin film
Packed in a bag, degassed by vacuum processing, and then rolled to a uniform thickness
If you do, degas the ingredients as they are packed in a bag.
And rolling is performed efficiently.

[0012]

[Examples] As examples of the present invention, a method for producing ingredients when used in instant oyster egg juice will be described below.

First, heat to dissolve the dextrin sufficiently.
The solution thus prepared is added to and mixed with vegetables as ingredients. That is, 200 g of shiitake mushrooms cut into a certain shape, 2 green onions
OOg and 200g of ginseng were mixed with 460g of 5% dextrin solution ("Amicol TP" manufactured by Nippon Starch Chemical Co., Ltd. was used as dextrin).

Next, this mixture is placed in a bag formed of a thin film, for example, a plastic bag, and the air in the bag is deaerated under a high vacuum of 10 Torr or less, and then the thickness is reduced to about 1
to rolling in cm. If it is not degassed, it will often break during rolling, and an excessive amount of labor will be required when rolling into a plate shape.

This rolled plate-shaped ingredient is frozen in the freezer overnight as it is, and the frozen product is taken out of the bag and 30 mm
Cut to × 30 mm.

The preparation of the ingredients has been completed as described above, and a method for producing instant shaved egg juice using the ingredients will be described.

[0017] Egg juice is often thickened with starch, cornstarch, horse mackerel starch, etc. in order to give a high-grade feeling, but according to the experiments of the present inventors, in the case of a dry food, starch is used as egg juice. It was clarified that it is difficult to reconstitute with hot water when it is added to the inside and made into a freeze-dried product. Therefore, in this example, the egg solution is dropped into the dextrin solution or the mixed solution of the dextrin solution and the soup under heating and stirring to prepare the shaved egg juice.

In this case, dextrin imparts the same thickness to the shaved egg liquid as conventional starches, but does not have any adverse effect on the restoring property after drying. According to the study of the present inventors, if a dextrin having a DE of about 0 to 10 is dissolved in about 1 to 5%, a thickness not inferior to that of starches can be imparted, and speed of reconstitution and dispersibility of an egg can be improved. It was known that it had no effect. Egg fluid (often whole eggs)
And the ratio of dextrin solution to 100 parts of egg solution is 25
0 to 400 parts is preferable, the dextrin solution is heated to about 95 ° C., and egg solution is dropped to prepare a thin film egg.
There is no adverse effect even if it is put in dextrin solution and other soups are added.

In this embodiment, specifically, dextrin 9 is used.
Dissolve 3 g in 3678 g of water and heat to sufficiently dissolve , then add salt, mirin, soup, spices, etc.
The whole egg was heated to 5 ° C to remove impurities such as larvae, and then dropped into the above dextrin solution to prepare a thin film egg, which was immediately cooled to 40 ° C or lower.

On the other hand, the frozen vegetables prepared in the above-mentioned fixed shape are added to a plastic frame container. In addition, this container has a rectangular shape and a fixed volume and shape of an inverted micro-vertical body.

Then, 55 g of the above-prepared oyster eggs were poured into this container so as to wrap the frozen vegetables. In this way, if the oyster egg juice is added so as to wrap the frozen vegetable matter cut into blocks, the appearance after drying is good.

Immediately after dispensing, prefreezing was performed in a freezer at -25 ° C for 2 hours or more. After freezing, the degree of vacuum is 0.2-0.5
Lyophilization was performed under Torr for 24 hours by a conventional method.

The dried food is in a solid state as it is in the shape of the container, and if the upper part is sealed as it is, it will not be destroyed by vibration inside the container. If the upper part is peeled off and the container is tilted, It can be moved to the tableware with one touch. As for the size, one serving to several dozen servings can be manufactured. It is also possible to take out the dried product from the container, transfer it to another container and package it. Therefore, in order to improve storage stability and prevent breakage during transportation, use containers with impact resistance and gas barrier properties (particularly for permeation of oxygen and water vapor), such as plastic and aluminum foil containers. Just do it.

In this example, the dried solid substance was taken out from the frame container, transferred to a plastic container having impact resistance gas barrier property, and the upper surface was sealed with an aluminum film to prepare an instant juice food. If desired, long-term storability is expected by substituting nitrogen during sealing.

When this product is placed in a bowl and poured with boiling water, it instantly restores to an oyster egg juice containing ingredients of high quality.

[0026]

Since the present invention is constructed as described above, the following effects can be obtained.

(A) Add the dextrin solution to the ingredients and mix
In addition, air bubbles should not be formed in the ingredients due to deaeration.
Therefore, the shape retention of the ingredients after freezing and drying is good. This conclusion
As a result, it is difficult to break even if external force is applied during handling after drying, so
The appearance and texture after restoration of the material can be improved.

[0028] (b) from that prepared by adding dextrin solution Guzai, Guzai the contact with the binder after drying in blocks
It can be integrated with the juice added after freezing. This
As a result, the soup food after drying is integrated with the ingredient part with good shape retention
And improve the shape retention of the instant soup foods and maximize handling
Can be done easily and simply by pouring boiling water at the time of eating
Instantly restore the contained soup, and easily provide delicious soup food
can do.

(C) Remove the ingredients mixed with the dextrin solution.
After rolling, it rolls easily into a plate with a uniform thickness.
It is possible and can be operated by extremely simple operation such as cutting after freezing.
Can be adjusted to a uniform shape. Moreover, this plate shape is created by degassing.
Since no bubbles are formed in the ingredients of the
Make sure that each cut piece has a certain amount of ingredients just by adjusting the shape
Can be included in the
The work can be evenly distributed for each usage amount. According to
In the process of mixing with the juice part, multiple types of ingredients can be
Providing high-quality instant juice food that can be used efficiently.
Can be offered.

(D) Add the above dextrin solution and mix
Pack the ingredients into a bag made of thin film and
When degassing by emptying and rolling to a uniform thickness,
Since the ingredients are packed in a bag, degassing and rolling can be done efficiently.
Can be applied.

Claims (3)

[Claims] 1. A be mixed with the dextrin solution Guzai
Process and degassing ingredients mixed with this dextrin solution
And then rolling to a uniform thickness, and this rolled material
Characterized in that it consists of a step of preparing a predetermined shape by cutting after freezing the method of instant soup food tool material. 2. A material prepared by adding and mixing a dextrin solution is packed in a bag formed of a thin film , and vacuum treated.
That prolong pressure on thickness uniformity was degassed by method of instant soup food tool material according to claim 1. 3. Guzai with 100 parts of instant soup according to claim 1 or claim 2, characterized in adding a solution containing dextrin of 2.5 to 7% concentration of from 15 to 60 parts A method for manufacturing a food ingredient.