JPS60176570A - Dried food containing ingredient - Google Patents

Abstract

PURPOSE:To protect the dried ingredients from external physical shock in an ingredient-containing dried food, by embedding the dried ingredients in a part of a soluble dried food substrate formed to a proper form. CONSTITUTION:A liquid food such as MISO soup, stew, soup, etc. is subjected to e.g. vacuum microwave drying treatment, and preferably incorporated with a substance having thickening effect to prepare a soluble dried food substrate preferably having porous texture. Ingredients dried preferably separately is embedded in the substrate, preferably at the center.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a dry food containing ingredients, and more particularly to a dry food containing ingredients that becomes a liquid food containing ingredients by pouring hot water or immersing the food into a liquid food containing ingredients.

The liquid food containing ingredients as used in the present invention refers to foods in which the liquid part and the ingredients are eaten together, such as miso soup, shiruko, stew, zoni, corn soup, potage soup with croutons, ramen with green onions, etc. There are soups etc.

Conventionally, foods that have undergone drying treatment on liquid foods containing such ingredients include powdered dried foods obtained by spray-drying the liquid part excluding the ingredients, and drying treatments such as hot air drying on the ingredients. There are known methods in which dry ingredients obtained by subjecting the ingredients to dry ingredients are sealed in the same bag and in separate bags.

However, these types of dry ingredients have the problem that they are extremely easily destroyed by physical impact from the outside during storage, and in some cases are degraded by light.

In addition to the above-mentioned forms, there are also
number is known. That is, it is obtained by adding water to miso, filling a mixed paste into a container, adding ingredients such as tofu, seaweed, and mushrooms, pre-freezing, and then subjecting it to quick freeze vacuum drying. It is a dry food with ingredients. However, in this dry food containing ingredients, since the ingredients are not completely covered with the paste-like material, a portion of the dry ingredients tends to be exposed from the surface. As a result, the resulting dry food with ingredients has the problem that the exposed portion is easily broken by physical impact from the outside, similar to the dry ingredients of the above-mentioned form, and in some cases, it deteriorates due to light. Was. In addition, since the dried ingredients are exposed in some places on the surface, there is also the problem that the appearance is poor.

As a result of intensive research and development, the inventors of the present invention aimed to create a dry food containing ingredients that would solve the various problems mentioned above.
The present invention was completed.

The main gist of the present invention resides in a dry food product containing dry ingredients, which is formed by incorporating a dry ingredient in one place in a soluble dry base material molded into an appropriate shape.

Hereinafter, an example of the present invention will be explained based on the drawings.

FIG. 1 is a simplified cross-sectional view of the dry food product of the present invention. In the figure, 1 indicates a soluble dry base material. The soluble dry base material 1 is obtained by drying the liquid portion of a liquid food containing ingredients, excluding the ingredients. A dried ingredient 2 obtained by drying ingredients such as green onion, fried tofu, rice cake, and corn is incorporated in one place in the soluble dry base material 1.

The soluble dry base material 1 and the dry ingredients 2 may be obtained by drying the liquid portion and the ingredients together, but
It is preferable that they be dried separately in advance. This prevents the liquid portion from seeping into the ingredients during the drying process, unlike when the liquid portion and the ingredients are dried together. As a result, liquid foods containing ingredients obtained by pouring water, etc. onto the resulting final product or immersing the final product in hot water, etc., are those in which the ingredients retain their original taste, color, aroma, etc. becomes. Not only that, but when obtaining the above-mentioned soluble dry base material 1 and dry ingredients 2, it is possible to carry out the drying treatment under optimal conditions for each.

Next, the above-described soluble dry base material 1 and dry ingredients 2 will be explained in detail.

First, the soluble dry base material 1 will be described.

The soluble dry base material 1 is obtained by drying the liquid portion of a liquid food containing ingredients, excluding the ingredients, as described above. This drying process may be carried out when the liquid part is a raw material such as miso or strained red bean paste, or may be carried out when water is added to the above raw material such as miso soup or shiruko, but from the viewpoint of drying efficiency. It is preferable to start from the raw material stage.

The shape of the soluble dry base material 1 is not particularly limited, and may be, for example, cylindrical or cubic. The point is that the accommodating portion 3 for accommodating the above-mentioned dried ingredients 2 may be provided at one location in the soluble drying base material 1. In this case, the storage section 3 may be provided in any part of the soluble dry base material 1, but in order to completely prevent the exposure of the dried ingredients 2, it should be provided in the central part of the soluble dry base material 1. It is preferable.

Moreover, it is preferable that the above-mentioned soluble dry base material 1 contains a substance having a thickening effect. Thereby, the obtained soluble dry base material 1 can retain its fragrance for a long period of time. As a result, the aroma becomes difficult to transfer to the dried ingredients 2 contained in the soluble dry base material 1.

Thereby, it is possible to prevent the flavor of the base material of the liquid food containing the obtained ingredients from being adversely affected by pouring jelly etc. into the final product.

Examples of the above-mentioned substances that have a thickening effect include gums such as gum arabic, locust bean gum, ghatti gum, guar gum, and gum karaya, seaweed extracts such as alginic acid, carrageenan, and agar, curdlan, etc. There are microbial polysaccharides and starches represented by
In addition, casein, gelatin, pectin, mannan,
Carboxymethylcellulose, egg white, etc. can also be used. Among these, gum arabic is most desirable in that it can minimize the influence on the taste, texture, etc. of the final product obtained.

As a means for obtaining the above-mentioned soluble dry base material 1,
A method of forming a porous dry product by subjecting the liquid portion to a drying process under reduced pressure, preferably a microwave drying process under reduced pressure, or subjecting the liquid portion to a drying process using an appropriate drying means such as spray drying to form granules or powder, and then There are methods such as press molding to make a dry product.

Next, the dried ingredients 2 will be described.

The dried ingredients 2 are various ingredients such as fried tofu, green onions, croutons, corn, onions, and carrots, which have been subjected to appropriate drying treatments such as vacuum drying and hot air drying. and,
Each dried ingredient 2 may be separated, or may be collected and molded into a specific shape. Further, the shape and size of the dried ingredients 2 must be determined so that they can be stored in the storage section 3.

The dried ingredients 2 are stored in the storage section 3 provided in the soluble dry base material 1 described above. The above is the configuration of the present invention.

In the ingredient-containing dry food of the present invention having the above-described structure, the dry ingredients are incorporated in one place in the soluble dry base material, so the dry ingredients are not exposed from the soluble dry base material. As a result, the appearance is good and the dried ingredients do not easily break due to physical impact from the outside. Furthermore, there is no risk that the dried ingredients will deteriorate due to light. Additionally, it is surprising that the type of ingredients becomes apparent only after immersing the food in hot water or the like when eating.

Next, an example of a suitable manufacturing method will be described in which the dry food containing shellfish of the present invention is subjected to separate drying treatments for the liquid portion and the ingredients.

First, a liquid portion of a liquid food containing ingredients, excluding ingredients, is filled into a container of a desired shape. The liquid portion may be a raw material such as miso or strained red bean paste, or may be a raw material added with water such as miso soup or H powder, but from the viewpoint of drying efficiency, the raw material before adding water may be used. It is preferable that

Next, preferably, the liquid portions are thoroughly mixed and stirred so that the water content in each portion is uniform. Thereby, the liquid portion can be dried uniformly as a whole. Thereafter, a container smaller than the container is inserted inside the container so that the liquid portion is sandwiched between the two containers and becomes concave.

The liquid portion in this state is subjected to an appropriate drying process such as drying under reduced pressure to obtain a concave body of the soluble dry base material. The concave portion of the body of the concave soluble dry base material serves as a storage section for storing dry ingredients.

The above-described drying treatment is preferably one that can make the soluble dry base material porous, from the viewpoint that the obtained dried food containing ingredients can be made into an edible state in a short time by pouring hot water or the like. There are three methods for this purpose:

The first method involves increasing the viscosity of the liquid portion and then drying it. Specifically, a method can be employed in which the above-mentioned substance having a thickening effect is added to the liquid portion and then a drying treatment is performed, or a method in which the liquid portion is concentrated and then a drying treatment is performed. When the former method is adopted, the resulting dry food containing ingredients can have good gloss.

The second method employs reduced pressure microwave drying as a means of drying treatment. In this case, the moisture content of the liquid portion during microwave irradiation is preferably 30 to 6.
It is preferably 0% by weight, more preferably 40 to 55% by weight. If the water content exceeds the above range, the liquid portion will lack the viscosity to sufficiently retain bubbles generated by microwave irradiation.

As a result, there is a tendency for the generated air bubbles to burst without being retained in the liquid portion, causing much of the liquid portion to scatter from the container. Furthermore, the body of the resulting soluble dry substrate tends not to be uniformly dried throughout. Therefore, if the moisture content of the liquid portion exceeds the above range, it is preferable to adjust the moisture content in advance by subjecting it to an appropriate drying process, such as vacuum drying or hot air drying. On the other hand, if the water content is below the range mentioned above, the body of the resulting soluble dry base material tends not to be sufficiently porous.

The degree of vacuum in the vacuum microwave drying process described above is 6.
Approximately 65 to 6,650 Pascals are sufficient.

By employing the above-mentioned reduced pressure microwave drying treatment, the boiling point of water can be lowered. As a result, the body of the soluble dry base material can be obtained without the adverse effects of heat on quality.

The third method is to add a substance that evaporates at low temperatures, such as ethanol, to the above-mentioned liquid portion, and then perform a drying process.

One or more of the above three methods are selected and employed as appropriate. Thereby, when hot water or the like is poured onto the resulting dry food containing ingredients, or when the dry food containing ingredients is immersed in hot water or the like, it can be brought to an edible state in a short time.

On the other hand, dried ingredients are obtained by subjecting ingredients such as green onions, fried tofu, wakame seaweed, corn, onions, and carrots to an appropriate drying process, such as vacuum drying or hot air drying. In this case, it is preferable that each dried ingredient is gathered and molded into a specific shape. To this end, during the drying process, it is possible to add a substance such as starch or gum arabic that has an adhesive effect and is soluble in hot water to the ingredients. Thereby, the dried ingredients obtained can be easily formed into a desired shape and size. As a result, the dry ingredients can be easily stored in the storage section of the body of the soluble dry base material.

Next, the obtained dried ingredients are filled into the chest storage part of the above-described concave soluble dry base material.

Thereafter, the concave soluble dry substrate is closed with an edible lid. From the viewpoint of the flavor of the final product obtained, the edible lid material is preferably made of the same composition as the liquid part used to produce the soluble dry base material. in this case,
The edible lid material can be used without any drying treatment, or it can be used after being molded and dried so that the housing section of the body of the soluble drying base material can be closed. There is no problem. In the former case, the opening of the storage portion of the concave soluble dry base material is covered with an undried product or a concentrate thereof having the same composition as that used to produce the soluble dry base material.

On the other hand, in the latter case, a substance that has an adhesive effect on the contact surface between the groove of the soluble dry base material and the edible lid material and dissolves in a lake, etc., or a substance that has the same composition as the liquid part described above, is used. Alternatively, a small amount of the concentrate is applied and the edible lid material is placed on the chest of the soluble dry base material.

Next, a suitable drying process, preferably a vacuum microwave drying process, is performed. As a result, it is possible to obtain an ingredient-containing dry food product in which the dried ingredients are incorporated in one location of a soluble dry base molded into an appropriate shape.

Although the above is an example of the method for producing the product of the present invention, the method for producing the product of the present invention is not limited to these methods.

In addition to the above methods, for example, the liquid part of a liquid food containing ingredients, excluding the ingredients, is made into granules or powder by means such as spray drying, vacuum freeze drying, or reduced pressure microwave drying, and then dried separately. There is no problem in adopting a method of covering the treated dried ingredients.

Examples of the present invention are listed below.

(Example 1) [Liquid part] Miso 90.0 Soy sauce 12.0 Salt 7.02 Bonito extract 6. OF Sodium Glutamate 5. OF [Ingredients] Fried tofu 15. Green onion 40.0 g Raw seaweed (dried) 5. The above-mentioned liquid portion 120'' has a moisture content of about 50
% by weight. Half of the liquid part 60 ffi' is 1
0 Teflon cup-shaped containers a (upper inner diameter 30
mm, upper inner diameter 35 mm.

Then, 625 ingredients 602 were placed in the center of the upper surface of the liquid portion filled in each cup-shaped container a. After that, the remaining 60
? , the liquid part of '6? The mixture was filled into each container to completely cover the above-mentioned ingredients.

Next, the container was placed in a drying chamber (cylindrical, inner diameter 70cm).
II+, depth 70 cm), and the drying chamber was evacuated to 1500 Pascals.

After the decompression was completed, rapid radiant heating was performed using an infrared lamp, and a drying process was performed for 4 hours so that the product temperature did not exceed 40°C to obtain 10 miso soup bases containing dried ingredients. The resulting miso soup base containing dried ingredients had a good appearance with no exposed dried ingredients on its surface. Moreover, the shape retention of the ingredients was also good. Then, 90° C. 150 F water was poured into each miso soup base containing dry ingredients to obtain miso soup. The time it took from pouring hot water until it was ready to eat was
The time was approximately 240 seconds.

(Example 2) Half of the liquid portion 120F with the same composition as in Example 1, 80F, was placed in 10 Teflon cup-shaped containers a similar to Example 1.
It was filled with 25 pieces each. Next, a Teflon cup-shaped container b (lower outer diameter 12 mm, upper outer diameter 13 mm, depth 55 mm) was inserted inside each cup-shaped container a, and the liquid portion was sandwiched between both containers to form a concave state. did. In this state, it was placed in the same drying chamber as in Example 1, and the pressure in the drying chamber was reduced to 1500 Pascal. After the decompression is completed, rapid radiant heating is performed using an infrared lamp, and the temperature of the product is reduced to 40℃.
Dry for 2 hours without exceeding 10℃.
A concave shaped body of dried miso soup base was obtained.

Next, the remaining 60F liquid portion was treated in exactly the same manner to obtain 10 concave dried miso soup lids.

On the other hand, the drying conditions were exactly the same as those used to make the concave-shaped dried miso soup base body, except that 60g5 of the above-mentioned ingredients were fried, and the drying time was 1.5 hours. Drying treatment was performed under the following conditions. Similarly, green onions were dried under exactly the same drying conditions as those used for fried tofu above, except that the drying time was 3 hours. Since seaweed is a dried product, no particular drying treatment was applied to it.

Next, equal amounts of the above-mentioned ingredients were filled into the concave portions (accommodating portions) of the bodies of the 10 concave dried miso soup bases. Then, apply a gum arabic aqueous solution (gum arabic content 40% by weight) to the upper edge of the hollow part of the body of the dried miso soup base.
The above-mentioned lid 1 was placed on the body so that the upper edge of the recessed portion of the lid material matched with the upper edge of the recessed portion of the body.

Thereafter, drying was carried out under the same drying conditions as those used to obtain the body of the dried miso soup base described above, except that the drying time was 1 hour, to obtain a miso soup base containing dried ingredients. The resulting miso soup base containing dried ingredients had a good appearance with no exposed dried ingredients on its surface.

Moreover, the shape retention of the dried ingredients was also good. Then, 150" of water at 90°C was poured into each miso soup base containing dry ingredients to obtain miso soup. The time required from pouring the hot water until it was ready to eat was about 180 seconds. Miso did not seep into the ingredients of the miso soup, and the taste, color, and aroma of the ingredients were good.

(Example 3) An aqueous solution of 24.02' gum arabic (gum arabic content: 50% by weight) was added to a liquid part having the same composition as in Example 1, and the mixture was mixed and stirred to obtain a liquid part 144f15. The liquid portion had a water content of approximately 50% by weight. Next, 1
Half of the liquid portion of 44 F (72g5) was filled into the aforementioned 10 Teflon cup-shaped containers a by 7.2" each. Then, inside each cup-shaped container a, a Teflon cup-shaped container was filled. The liquid portion was sandwiched between both containers to form a concave state.In this state, the drying chamber was placed in the same drying chamber as in Example 1, and the drying chamber was heated for 15 minutes.
The pressure was reduced to 0.00 Pascals. After the decompression was completed, rapid radiant heating was performed using an infrared lamp, and a drying process was performed for 2 hours so that the product temperature did not exceed 40°C to obtain 10 concave dried miso miso soup bodies. Next, the remaining 7225 liquid portions were treated in the same manner to form 10 recessed dried miso soup lids.

On the other hand, among the 60 ingredients of the same composition as in Example 1, the drying conditions for making the body of the concave dried miso H described above were the same, except that the drying time was 1.5 hours. Drying treatment was performed under exactly the same drying conditions. Similarly, green onions were dried under exactly the same drying conditions as those used for fried tofu above, except that the drying time was 3 hours. Since seaweed is a dried product, no particular drying treatment was applied to it.

Next, equal amounts of the above-mentioned ingredients were filled into the concave portions (accommodating portions) of the bodies of the 10 concave dried miso soup bases. Then, apply a gum arabic aqueous solution (gum arabic content 40% by weight) to the upper edge of the hollow part of the body of the dried miso soup base.
The above-mentioned lid material was placed on the body so that the upper edge of the recessed portion of the lid material matched with the upper edge of the recessed portion of the body.

Thereafter, a drying process was performed under the same drying conditions as those used to obtain the body of the dried miso soup base described above, except that the drying time was 1 hour, to obtain a miso soup base containing dried ingredients. . The resulting miso soup base containing dried ingredients had a good appearance with no exposed dried ingredients on its surface. Moreover, the shape retention of the dried ingredients was also good. Furthermore, the gloss was good.

And 90℃ f for each miso soup base with dry ingredients.
f1150'5 was poured to obtain miso soup.

The time required from pouring the sake to the state of eating was approximately 140 seconds. The ingredients of the resulting miso soup did not seep into the ingredients at all, and the ingredients had good taste, color, and aroma.

Further, after storing the miso soup base containing dried ingredients for a long period of time, hot water was poured into the miso soup, and the resulting miso soup had a good flavor.

(Example 4) 24.0 g' of gum arabic aqueous solution (gum arabic content: 50% by weight) was added to the liquid part having the same composition as in Example 1, and the mixture was mixed and stirred to obtain liquid part 144M5. The liquid portion had a water content of approximately 50% by weight. Next, 1
Half of the liquid portion (72 g) of the liquid portion of 7.22 g was filled into each of the 10 Teflon cup-shaped containers a mentioned above. Next, the aforementioned Teflon cup-shaped container was inserted inside each cup-shaped container a, and the liquid portion was sandwiched between both containers to form a concave state. In this state, use the same drying chip 1 as in Example 1. I put it in the server. Thereafter, vacuum drying was performed under the conditions of 1500 Pascal, output 1.5 tack, and processing time 10 minutes to obtain 10 concave dried miso soup breasts. In addition, the remaining 72 liquid portions were treated in the same manner to obtain 10 concave dried miso soup base lids. Except for the drying time of 4 minutes for deep-fried tofu, vacuum drying was performed under the same drying conditions as those for producing the body of dried miso soup described above.Similarly, green onions were dried. Vacuum microwave drying was performed under exactly the same drying conditions as for the fried tofu above, except that the time was 13 minutes.Furthermore, since wakame seaweed is a dried product, it was not subjected to drying.

Next, equal amounts of the ingredients subjected to the drying process were filled into the recesses (accommodating parts) of +1 part of the 10 concave dried miso soup bases. Thereafter, a small amount of gum arabic aqueous solution (gum arabic content: 40% by weight) was applied to the upper edge of the hollow part of the body of the dried miso soup base. Next, the aforementioned lid material was placed on the chest so that the upper edge of the recessed portion of the lid material matched with the upper edge of the recessed portion of the body. Thereafter, a drying process was performed under the same conditions as those for obtaining the body of the dried miso soup base described above, except that the drying time was 7 minutes, to obtain a miso soup base containing dried ingredients. . The resulting miso soup with dried ingredients had a good appearance with no dried ingredients exposed on its surface. Moreover, the shape retention of the dried ingredients was good. Furthermore, the gloss was good. Then, for each miso soup base containing dry ingredients, 1,502 g of 90° C. water was poured to obtain miso soup. The time required from pouring hot water until the food was ready to eat was about 90 seconds. In addition, no miso seeped into the ingredients of the resulting miso soup, and the taste, color, and aroma of the ingredients were good.

In addition, the miso soup base containing the dried ingredients is long JIIJ 114
The M taste of the miso obtained by pouring hot water after 1 storage was also good.

(Example 5) 70g5 of strained raw bean paste was placed in the same drying chamber as in Example 1, and the pressure of the drying chamber was reduced to 1500 Pascal. After completing the decompression, the strained bean paste was subjected to radiant heating using an infrared lamp, and dried so that the product temperature did not exceed 40°C to reduce the moisture content to 50% by weight. Shita. Next, pour the concentrated strained raw bean paste into a shape with a diameter of 1 to 1.5 m.
Granules with a length of 2 to 3 mm were obtained. On the other hand, 1
11 (length 20mm, width 20mm, height 5mm) to 90
It was immersed in water at ℃ for 2 minutes to make it edible. This mochi was placed in a drying chamber similar to that in Example 1, and the pressure was reduced to 1500 Pascals, and the dried mochi was dried for 10 minutes using microwaves (output 1.5 W). After coating with the above granules, drying was performed under exactly the same drying conditions as those used to obtain the above-mentioned dried mochi to obtain a base for dried mochi-filled shiruko.The obtained dried mochi-filled shiruko The appearance of the soybean paste was good.The shape retention of the dried mochi was also good.Then, 11602' at 95°C was poured into each H powder base containing dried mochi to obtain a soup powder.

[Brief explanation of the drawing]

FIG. 1 is a simplified cross-sectional view of the dry food product of the present invention. 1... Soluble dry base material 2... Dry ingredients 3... Storage section Patent applicant House Foods Industry Co., Ltd. Theory / l

Claims (4)

[Claims] (1) An ingredient-containing dry food product in which a dry ingredient is incorporated in one place in a soluble dry base material molded into an appropriate shape. (2) The dry food containing ingredients according to claim 1, wherein the dry ingredients and the soluble dry base material have been subjected to separate drying treatments in advance. (3) The dry food containing ingredients according to claim 1 or 2, wherein the soluble dry base material contains a substance having a thickening effect. (4) The dry food containing ingredients according to claim 1, 2, or 3, wherein the soluble dry base material has been subjected to vacuum microwave drying treatment.