JPS59169449A - Sheet of dried fish flake and its preparation - Google Patents

Abstract

PURPOSE:To obtain a sheet of dried fish flakes having excellent palatability and attractive appearance, by shaving a dried fish to thin and broad flakes, laterally laminating the flakes, spraying a water-soluble binder to the laminate, longitudinally laminating the flakes on the above laminate, repeating the above procedures, and pressing the plate under heating. CONSTITUTION:A dried fish is shaved to thin and broad flakes (0.002-0.05mm. in thickness, 10-50mm. in width and 20-150mm. in length). The process for laminating the broad flakes laterally, the process for spraying a water-soluble binder thereto, and the process for laminating the flakes longitudinally, are repeated alternately, and the flakes are bonded in the form of a sheet by hot-pressing to obtain the objective sheet of dried fish flakes.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to shaved bonito flakes obtained from fish flakes such as bonito flakes bound together into a sheet, and to a method for producing the same.

In recent years, sheet-shaped dried bonito flakes have been on the market, which can be formed into a sheet and eaten as grilled seaweed, flavored seaweed, or pinched seaweed. Conventionally, such sheet-shaped shaved knots are produced by placing a predetermined amount of powdered or flaky shaved knots obtained from fish flakes in a mold, spraying a binder on them, and then heating and pressurizing them. However, the conventional sheet-shaped keshi-bushi using such powdered or strip-shaped keshi-bushi is difficult to make to a uniform thickness because the keji-bushi is made of fine particles. If the pressure was different, the pressure would be unevenly distributed during pressurization and the high-pressure portion would harden, making it impossible to obtain uniform quality.

In addition, if the incense is powdered or flaky, it must be heated to a high temperature from a place with poor thermal conductivity, and the incense may scatter due to the heat during heating, or it may oxidize and have an inferior taste. The deterioration in quality, such as excessive hardening, was significant. For this reason, it has the disadvantage that it hardens even more when it is pressed under high pressure at a low temperature. Furthermore, since the surface area is large, oxidation and scents are scattered during manufacturing, and a large amount of binder must be used, which results in waste of binder. The original flavor of the bushi had been lost.

Furthermore, even if it is formed into a sheet, its elasticity and tensile strength are low and the shape collapses when eaten, making it necessary to form a thick sheet, resulting in a loss of resources.

The present invention eliminates these drawbacks of the conventional methods (7) and provides a sheet-shaped shaved bush that is easy to manufacture and has excellent quality, and a method for manufacturing the same. Sheet-shaped keshi-bushi is formed by alternately forming and bonding layers in which the knots are stacked horizontally and vertically, and fish flakes are shaved into thin and wide kebushi, and wide shavings
After alternately repeating the steps of stacking the knots in the horizontal direction, spraying a water-soluble binder, and stacking the wide cut knots in the vertical direction, heat and pressure are applied to form a sheet. The invention is characterized by a manufacturing method that leads to the following.

The present invention will be explained in more detail below. The fish flakes that are used as the raw material for shaving kezuri-bushi are not limited to bonito flakes, but also various fish flakes such as mackerel flakes and haba-bushi can be used.The raw fish can be boiled, roasted, steamed, molded, etc. The raw material is fish flakes produced using conventional methods. These gyobushi are cut into thin pieces with a cutter, but when they are cut with a cutter, they are cut into long and thin pieces so that they are wide. Wider cutting is easily possible by adjusting the protrusion and inclination of the cutter blade, and there is no need to use any separate techniques or special equipment. The thickness of the wide shaved bonito flakes is 0.002 to 0.05 mm thick, and the length varies depending on the size of the fish flakes used and the part to be shaved, but it is approximately 20 strands. ~150ff
That's about it.

The wide shavings thus obtained are then spread over a mold to form a transverse sheet layer. In this case, each keshi-bushi is laid horizontally, but in this case, it is necessary that at least a part of it overlaps with other keshi-bushi, and the longitudinal ends of the wide side keshi-bushi are It is done overlapping each other.

Next, a water-soluble binder is sprinkled on top of this horizontal sheet layer, and the wide shavings are further stacked on top of this in the vertical direction to form a vertical sheet layer. By stacking the wide cut joints alternately vertically and horizontally in this way, the tensile strength in each direction is increased. Although three or more layers may be stacked in the horizontal direction, if too many layers are stacked, the binding properties will be poor and the thickness will increase, resulting in poor palatability when eating.

The water-soluble binder is selected from a material that has appropriate binding properties and does not cause food hygiene problems, such as dextrin, sorbitol, egg white, carrageenan, gum arabic, guaia gum, gisancung gum, etc. is possible,
These are used alone or in combination of two or more, diluted with water to a predetermined concentration, and sprayed. This concentration is determined in relation to the binding property; for example, in the case of the above-mentioned dextrin, it is 10% by weight.
It is sprayed on the front and back. Further, together with such a water-soluble binder, salt, chemical seasonings, soy sauce, etc. may be appropriately mixed and sprayed, thereby making it possible to add seasoning at the same time.

When three or more layers of shavings are stacked, the binding property is improved by dispersing a water-soluble binder in each layer. By spraying such a water-soluble binder, the surface of the dried bonito flakes is coated, which prevents the bonito flakes from coming into direct contact with the air, thereby preventing quality deterioration such as scattering of incense and oxidation. be able to. After overlapping the layers of shavings in the horizontal and vertical directions and dispersing the water-soluble binder, heating and pressurization are performed within the mold to form a sheet. In this case, if the heating temperature is about 40 DEG C. to 60 DEG C., binding can be easily achieved, and since the temperature is relatively low, the quality of the shaved knots will not deteriorate. On the other hand, the press pressure is 20-401
It can be carried out at cg/crli and pressurization is carried out for 5 to 15 seconds. In this case, heating may be performed in advance to raise the product temperature and then pressurizing may be performed, but it is preferable from the viewpoint of workability to perform heating and pressurizing at the same time. By this heating and pressurization, the superimposed wide shavings are bonded together to form a sheet-like shavings.

After that, it is cut into a predetermined size and sealed with carbon dioxide, nitrogen gas, etc. in a plastic bag that does not pose a food hygiene problem, such as polyethylene, polypropylene, or polyethylene polypropylene copolymer, or a thin aluminum bag. Alternatively, it can be provided by being filled in a metal can.

According to the sheet state knot of the present invention, a wide cut knot is used, and this wide cut knot forms the fiber composition of the sheet, and furthermore, this fiber composition Since the sheets are stacked vertically and horizontally, the tensile strength and bending strength in each direction are high, and the sheet retains well and does not collapse over a long period of time.

This dame can be eaten in the same way as edible kirinori and is highly palatable. In addition, the wide shavings form a surface pattern that alternates vertically and horizontally, giving it a glossy appearance.
The design effect is also excellent. Furthermore, since the thickness is thinner than that of the sheet-shaped shaved knots consisting of only nine powder-like knots, it is more flexible and can improve the taste.

As for the manufacturing method, it can be processed at a relatively low temperature and the processing time is short, so it is possible to suppress quality deterioration such as scattering of aromas and oxidation during manufacturing, resulting in a product with excellent quality. You only need a small amount of knots, and you can provide them at a low price.
Furthermore, it has the effect of being able to produce sheet-shaped bonito flakes with a uniform thickness.

#Rice delivery Junto AIL number i Okusuegi tin mined

Claims (2)

[Claims] (1) Thinly carved wide kerifobushi (thickness 0.002.
tap. ~Q, Q 5 #a, width I Q m ~ 5 Q rsx
, a length of 20 cm to 1 da Qm), and is characterized in that layers stacked in the horizontal direction and layers stacked in the vertical direction are alternately formed and bonded together. (2) 19 thin and wide pieces of fish flakes (thickness O, 0Q2x~0
．． 05a, rl] 101m~50M, length 20~
1 t Om), and the steps of stacking the medium wide cut knots in the horizontal direction, spraying a water-soluble binder, and stacking the wide cut knots in the vertical direction. A method for producing sheet-shaped dried bonito flakes, which comprises repeating the process alternately and then applying heat and pressure to bind them into a sheet.