JPS5978652A - Preparation of concentrated processed food - Google Patents

Abstract

PURPOSE:To prepare a concentrated processed food, capable of preventing the scorch or nonuniformity of boiling degree caused in boiling, and dispersing and dissolving uniformly in poured water for dilution in eating without an undissolved lump. CONSTITUTION:In preparing a concentrated processed food containing starch, e.g. soup, stew of curry, a raw material consisting essentially of the starch, e.g, wheat flour roux, is prepared by the conventional method. A raw material consisting of a vegetable raw material, seasoning or spice, is separately boiled, and the temperatures of both raw materials are cooled to <=70 deg.C. The cold raw materials are then mixed and pulverized if necessary by a pulverizer preferably having a straining function, passed through a scraping heat exchanger, cooked under heating and sterilized.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing compressed type processed foods such as concentrated soup, concentrated curry, and concentrated stew, which has improved operability and quality during the manufacturing process. Kuke,
Completely prevents burns that occur during simmering and unresponsiveness to simmering +
This invention relates to a method for producing a shrunken type processed food that can be obtained and evenly dispersed and dissolved without forming lumps even when eaten or diluted with water.

Previously, when preparing processed foods such as soups, stews, and curries, we used N flour-based raw materials such as wheat flour roux, crushed kidneys such as tomato piere, 71"1. Raw materials, seasonings, Pre-mix raw materials such as spices, etc., and thoroughly heat and cook the mixture in an open pot, etc. (processing with consideration to the ingredients)
By doing this, 77y 1 minute is gelatinized! It is common practice to obtain a viscosity of 100%, add flavor to the product, and then subject it to sterilization treatment such as retort sterilization.

However, in the case of trying to prepare a so-called concentrated type H11 product by diluting it with water at the time of dawning, using the previous method described in H. In addition, in the case of boiling, a large amount of water in the raw materials was used. Therefore, it is necessary to evaporate the starch over a long period of time, so the simmering process for another time is avoided, and the starch concentration in the raw material is also higher than that of the straight product, so the viscosity of the material is moderate during the mixing process. [Increase.

As a result, the stirring operation was hindered17, the degree of crowding became uneven, and even scorching occurred due to local excessive heating.

These deficiencies in the previous law have been effectively eliminated, and (
■The method of the present invention was proposed as a method for obtaining high-quality concentrated processed foods that do not form lumps even when diluted with water during initial dilution.

In other words, the gist of the 111 method is to prepare raw materials mainly consisting of crushed flour, such as wheat flour, and to separately prepare raw materials consisting of wild leather skeins, seasonings, spices, etc. After performing the mixing treatment and cooling the Doppingata to below 70'C, the two raw materials were mixed without gelatinization of the starch,
A method for producing a concentrated type processed food, which is characterized in that, if necessary, after the pulverization process, the pulverization process is carried out, and then the flow passes through the inside of the heat exchanger. It is.

Hereinafter, a method for implementing the present invention will be explained in detail.

First, the concentrated type processed food that the present invention is intended to produce is a concentrated type that requires dilution by pouring water before eating. It is a processed food containing starch, typified by stews and curries.

As for the content of R, the use of starch-based raw materials such as so-called wheat flour roux or roasted wheat flour made by heating and roasting wheat flour in fats and oils is expressed as -(rll).

In the present invention, raw wood mainly consisting of starch is prepared in accordance with the conventional method, and raw materials such as vegetable raw materials, seasonings, and spices are prepared separately from starch. The feature is that it performs mixed processing.

Previously, rice 11, which is a starch-based raw material, was also used as a flooded rice 1, and 1' This interfered with the stirring operation, resulting in roaring, cracking, and uneven boiling.

- The defect described in H can be completely eliminated by implementing the naming of raw materials consisting of wild 4fl raw materials, etc., without mixing raw materials mainly composed of world flour (7 obtained), as in the present invention. .

In the present invention, the temperature of the raw material f1 after simmering is cooled down to below 70'C, and then the rice material, which is mainly composed of rice flour, is added until the material is sufficiently dispersed. Stir to mix.

The above cooling treatment of the present invention is performed to prevent gelatinization of starch that occurs when both raw materials are mixed. As the starch undergoes rapid ffJI conversion in some areas and a rapid increase in viscosity before it is heated, the entire starch becomes unevenly converted to 41,1 at the end of the process, which causes lumps to form during water injection and restoration. . According to the present invention, mixing at 11 V as shown in Table 4 can be carried out sufficiently without gelatinization of Hl and starch.

In addition, if the temperature of starch-based raw materials next month exceeds 70°C before mixing, thoroughly check the temperature of the starch, such as cooling the material to bring the temperature below 70°C and mixing at 17°C. It is preferable to do so.

Thereafter, in the present invention, the lumps are uniformly pulverized according to the required Flμ. M't>'l(
・In terms of strength, puree is N% 6j? The one with the following is suitable.

Through this grinding process, starch-based raw materials such as wheat flour roux are uniformly dispersed into other raw materials in a fine state.

This pulverization process uses the following scraping method to efficiently perform heat treatment using a ζ exchanger. It can be said to be a preferable treatment because it gelatinizes evenly. In addition, the same crushing process is
This method is also effective for obtaining food with a grainy texture without any lumps.

Next, in the present invention, the pulverized raw material is scraped off and allowed to flow through the formation heat exchanger, and at the first alarm t1', heating treatment or sterilization treatment is performed without fear of heat treatment.

The ζ exchanger used in the present invention is a relatively small-diameter pipe type exchanger, in which a loco of 11 I found out that I had been kicked,
It has an LC rotary blade that can scrape off deposits on the inner wall surface from the rotor through the treadle.

In addition, the flow in the pipe of the 11 track objects v'-, rE by the pump
;Performed at X.

The raw material transported into the growth heat exchanger having the above function is heated by the coating action of the blade.
I'1 without adhering to the inner wall surface and using a stirring rod
Due to the pushing action, a turbulent flow is generated in the tube, so that the heating is uniform and efficient.

As a result, the starch in the raw material is self-adhesive in a short period of time, and the viscosity is increased by adding 4+1 treatment, but when it is done with open 1N tea etc. 1 degree, so it can be expected to be moderately suppressed and a uniform simmering effect can be expected.
stomach.

In the present invention, by adding 175 to the same scraped heat exchanger and adjusting the set temperature and holding time, the force corresponding to the aging Mt theory of Sub^II is +1!111! Real M as Riri
In addition to cooking, it is also possible to eat insects in one serving.

That is, +%! P! 80-11 when making a sound chart for Fl Rabbit
(Clean at 1"C for about 5 to 15 minutes, and sterilize M.
When you want to smoke by pressing L, 12 (at 1-150°C, about 2
Heat treatment is performed for PI'-6 minutes.

In addition, if the same heat treatment is performed as a second heat treatment,
It is recommended that the prepared raw material be transferred to the sterilization process such as retort treatment 1 and subjected to sterilization treatment. however,
When the object to be heated is a so-called acidic food with P, Lr of 4.5 or less, sterilization can be achieved by heating at 95 to 6°C for about 2 minutes or more. According to the present invention, addition! ) h. The viscosity of the upper layer of the raw barley during cooking is properly suppressed, so that no stagnation occurs during the raw material transfer process or the filling process into retort pouches, etc. −)
The f1'iq type machined corner S product of the present invention, which contains grout powder, is uniformly dispersed and gelatinized evenly and sufficiently, even after long-term aging. 1) There is a water phenomenon, and clumps are generated even when water is poured and diluted. It's a good thing.

As mentioned in Detailed Book 1, according to Kito 1111, it is possible to obtain high-quality Seibe-type processed foods without causing charring or non-uniformity of sanding, and the method This is a method to eliminate the defects that are present in 17), and according to those skilled in the art, it is a method for eliminating defects.

[Example 1] 100 parts of wheat flour and 100 parts of butter were heated at 110°C for 10 minutes to prepare a flour roux.

Meanwhile, add 2 parts of onion, 40 parts of rational sweet corn, 5 parts of whole milk powder, 4 parts of sugar, salt and other seasonings, and 45 parts of water at 98-100°C for 10 minutes. Next, turn this Jl 70°
Cool to below C and then boil the flour roux 8.
Cook and add the whole wheat to n60'c and mix well to disperse the wheat and bamboo roux thoroughly.

Next, this is pulverized using a pulverizer with 17 functions, and the flour roux is evenly divided into finely divided eggs.

Next, the kneading was carried into the scraping exchanger installed at 140°CK in the Kaki Pl residence, and was discharged after 3 seconds to gelatinize the flour starch and sterilize it.
A 9^ reduced corn soup according to the present invention was obtained. Next, add this to 4
Fill paper containers as seedlings and make them into products.1. Ta.

[Example 2] 125 parts of 30 parts of wheat flour, 4 parts of lard, and 6 parts of curry powder
Heat at °C for 25 minutes to make a curry roux.

Meanwhile, thoroughly fry 35 parts of onion, 1 part of garlic, 2 parts of ginger and 2 parts of lard, then add 10 parts of sugar, salt and other seasonings, apple, 10 parts of tomato paste, and spices. Add 1 part and 50 parts of water to 98-1
(10 minutes at 10"C.

Next, add 40 parts of cold water (5-10°C) and add 70 parts of the crystal slurry.
The temperature should be below °C.

To this, add 20 parts of Gidoho's curry roux by heating at 60°C, and when the curry roux is sufficiently dispersed, the rating is ↑ 1! do.

Next, strain this and grind it to make a powder.
? = l,, sprinkle curry roux, l! After dispersing the mixture in a large formation, it was heated to a temperature of 110° 0 (C) and then transferred to a heat exchanger (9) for 17.2 minutes and then discharged. Wheat Flour F Nowa Flour Nori A+ Make a flower.Add potatoes, carrots, onions, and stir-fried raw beef as curry ingredients separately, fill a can, fill this Jl with Ichihihi's curry sauce, seal the can, and retort. 121°
The crab curry according to the present invention was obtained by sterilization treatment for C140 minutes.

Claims (1)

[Claims] A method for preparing starch-based raw materials such as wheat flour roux and removing vegetable raw materials when producing processed foods such as concentrated soups, stews, and curries. After boiling the raw materials consisting of sea bream seasoning, spices, etc., and then cooling the same to a temperature of 70°C or less1, mixing the two raw materials12, and grinding the raw materials17 if necessary, A method for producing a concentrated type processed food, which comprises scraping it and allowing it to flow through the vLP%, followed by IA cooking or sterilization.