JPH0998752A - Production of flake material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a producing method of a flake material giving a new texture and capable of readily processing and efficiently producible by cooking fish meat, edible meat and vegetables and fruits, making flaky by drying. SOLUTION: This producing method of a flake material is constituted with a processing process of raw materials processing one or plural pieces of fish meat, edible meat and vegetables and fruits to minced-like, a stewing process of the raw materials stewing by adding seasoning and spice to the raw materials processed in the processing process of the raw materials, the first drying process removing moisture of boiled food stewed in the stewing process and drying to a damp-dried state, a sheet material processing process processing the dried materials to a damp-dried state in the first drying process, the second drying process drying the sheet materials processed in the sheet material processing process and a crush-selecting process crushing after the second drying process and selecting into meshes having different sizes.

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 a flake material which can be used as a topping material for sprinkles, tea pickles, dressings, rice crackers, Japanese sweets and Western sweets.

[0002]

2. Description of the Related Art Conventionally, materials used for sprinkling, tea pickling, etc. have been used in the form of particles or powder.

[0003]

However, since the materials used for conventional furikake, ochazuke, etc. are granular or powdery, there is a drawback that the texture is limited.

In view of the above-mentioned conventional drawbacks, the present invention has been made.
An object of the present invention is to provide a method for producing a flake material, which is capable of easily producing fish meat, livestock meat, and fruits and vegetables, and drying the flakes to obtain a new texture, which is easy to process and can be efficiently produced.

The above and other objects and novel characteristics of the present invention will become more fully apparent when the following description is read in view of the accompanying drawings. However, the drawings are only for explanation and do not limit the technical scope of the present invention.

[0006]

In order to achieve the above object, the present invention relates to a raw material processing step of processing any one of fish meat, meat, fruits and vegetables, or a plurality of these into a minced form, The simmering process in which seasonings and spices are added to the raw material processed in the processing process and simmering, the first drying process in which the water content of the stewed product simmered in this simmering process is removed and dried to a dry state, and this first A sheet material processing step of processing what is dried in a dry state into a raw material into a sheet material, a second drying step of drying the sheet material processed in this sheet material processing step, and a second drying step after the second drying step. The flake material manufacturing method comprises a crushing and selecting step of crushing and selecting meshes of different sizes.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below with reference to the embodiments shown in the drawings.

In the first embodiment of the present invention shown in FIGS. 1 to 7, reference numeral 1 denotes a raw material processing step for processing fish meat 2 such as Alaska pollack and salmon into a minced shape as shown in FIG. In the processing step 1, the fish meat 2 is processed into a minced raw material 4 using a mincing machine 3.

5 is the minced raw material 4 processed in the above-mentioned raw material processing step 1, and as shown in FIG. 3, salt, sugar, miso,
In a simmering process in which seasonings 6 such as soy sauce and spices 7 such as pepper and chili pepper are put and simmered. In this simmering process 5, water 9 and minced raw materials 4 and seasoning are added to a pot 8 that is heated as in normal cooking. The spice 6 and the spice 7 are put in under preset conditions.

As shown in FIG. 4, reference numeral 10 denotes a first drying step for removing the water content of the stewed material 11 stewed in the stewing step 5 to dry it to a raw dry state. This first drying step 1
0 is dried by using the dryer 12 until it becomes a dry state.

As shown in FIG. 5, 13 is a sheet material 14 which is dried in a dry state in the first drying step 10.
In the sheet material processing step of processing into a sheet material, the sheet material processing step 13 uses the noodle making machine 15 to obtain a sheet material 1 having a predetermined thickness.
Process to 4. The optimum thickness of the sheet material 14 is set according to the purpose of use.

As shown in FIG. 6, reference numeral 16 is a second drying step in which the sheet material 14 processed in the sheet material processing step 13 is completely dried by using the dryer 12.

As shown in FIG. 7, the sheet material 14A dried in the second drying step 16 is crushed by a shifter or a crusher as shown in FIG. 7, and then sorted into flake materials 18 having different mesh sizes. In the crushing / sorting step, the flake material 18 formed in the crushing / sorting step 17 is used as a material for sprinkling, tea pickling, or the like.

[0014]

Different Embodiments of the Invention Next, different embodiments of the present invention shown in FIGS. 8 to 16 will be described. In addition,
In the description of the different embodiments of the present invention, the same components as those of the first embodiment of the present invention are denoted by the same reference numerals, and duplicate description will be omitted.

The second embodiment of the present invention shown in FIGS. 8 to 10 is mainly different from the first embodiment of the present invention in that the meat 19 such as beef, pork and poultry is minced. In terms of using the raw material processing step 1A for processing, even if the flake material 18A is manufactured by using such a raw material processing step 1A, the same operational effect as that of the first embodiment of the present invention is obtained. Is obtained.

The third embodiment of the present invention shown in FIGS. 11 to 13 is mainly different from the first embodiment of the present invention in that the fruits and vegetables 20 such as vegetables and fruits are processed into a minced shape. In terms of using the raw material processing step 1B, even if the flake material 18B is manufactured by using such a raw material processing step 1B, the same effect as that of the first embodiment of the present invention can be obtained. .

The fourth embodiment of the present invention shown in FIGS. 14 to 16 is mainly different from the first embodiment of the present invention in that minced fish meat, livestock meat, fruits and vegetables, etc. In terms of using the raw material processing step 1C of mixing at least two or more at a predetermined ratio, such raw material processing step 1
Even if the flake material 18C is manufactured by using C, the same effect as that of the first embodiment of the present invention can be obtained.

[0018]

As apparent from the above description, the following effects can be obtained in the present invention.

(1) A raw material processing step of processing any one of fish meat, livestock meat, and fruits or vegetables into a minced state, and adding seasonings and spices to the raw material processed in the processing step of this raw material The simmering step of simmering, the first drying step of removing the water content of the simmered boiled in this simmering step to the dry state, and the sheet dried to the dry state in the first drying step. A sheet material processing step for processing, a second drying step for drying the sheet material processed in the sheet material processing step, and a crushing and selecting step for crushing and selecting meshes of different sizes after the second drying step Since it consists of at least 1 of fish meat, meat and fruits and vegetables
It is possible to produce a flake material that is cooked from more than one raw material, dried, and crushed into a predetermined mesh. Therefore, it can be used as a material for furikake, Ochazuke, dressing topping material, rice cracker, Japanese confectionery and Western confectionery.

(2) According to the above (1), since the flakes having a predetermined mesh are formed, a texture other than granular or powdery can be obtained. Therefore, it is possible to easily develop a new product.

(3) According to the above (1), it can be carried out easily without using a special processing device or equipment.

(4) According to the above (1), since it is formed into a flake shape, it can be distinguished from other companies' products in appearance as compared with the conventional granular or powdery one.

[Brief description of drawings]

FIG. 1 is a process chart of a first embodiment of the present invention.

FIG. 2 is an explanatory diagram of a raw material processing step.

FIG. 3 is an explanatory view of a simmering process.

FIG. 4 is an explanatory diagram of a first drying process.

FIG. 5 is an explanatory diagram of a sheet material processing step.

FIG. 6 is an explanatory diagram of a second drying step.

FIG. 7 is an explanatory diagram of a crushing and selecting step.

FIG. 8 is a process drawing of the second embodiment of the present invention.

FIG. 9 is an explanatory diagram of a raw material processing step according to the second embodiment of the present invention.

FIG. 10 is an explanatory diagram of a crushing and selecting step according to the second embodiment of the present invention.

FIG. 11 is a process drawing of the third embodiment of the present invention.

FIG. 12 is an explanatory diagram of a raw material processing step according to the third embodiment of the present invention.

FIG. 13 is an explanatory diagram of a crushing and selecting step according to the third embodiment of the present invention.

FIG. 14 is a process drawing of the fourth embodiment of the present invention.

FIG. 15 is an explanatory diagram of a raw material processing step according to the fourth embodiment of the present invention.

FIG. 16 is an explanatory diagram of a crushing and selecting step according to the fourth embodiment of the present invention.

[Explanation of symbols]

 1, 1A, 1B, 1C: Raw material processing step, 2: Fish meat, 3: Mince machine, 4: Minced raw material, 5: Stew step, 6: Seasoning, 7: Spice, 8: Pan, 9: Water , 10: first drying step, 11: boiled food, 12: dryer, 13: sheet material processing step, 14: sheet material, 15: noodle making machine, 16: second drying step, 17: crushing and selecting step, 18, 18A, 18B, 18C: flake material, 19: meat, 20: fruits and vegetables.

Claims (1)

[Claims] 1. A raw material processing step of processing any one of fish meat, livestock meat, and fruits or vegetables into a minced state, and adding seasonings and spices to the raw material processed in this raw material processing step. Sterilizing process, first drying process to remove water content of the stewed product and dry to a dry state, and sheet material that is dried to a dry state in this first drying process Sheet material processing step, a second drying step of drying the sheet material processed in this sheet material processing step, and a crushing and selecting step of crushing and selecting meshes of different sizes after the second drying step. A method for producing a flake material, which comprises: