JPS61231958A - Production of food - Google Patents

Abstract

PURPOSE:To produce a food excellent in hygienicity, nitrient, safety, taste and low calorific value, by using MISO (fermented bean paste) and/or NYUFU (fermented milk product such as yogurt) as an agent to retard the freeze- denaturation of a food. CONSTITUTION:A food remaining at least a part of the taste of original unfrozen food is produced by the freezing and thawing of a raw material. In the above process, 100pts. of a food such as cereal, potato, cake, bean, fish, shellfish, meat, egg, vegetable, seasoning, cooked food, algae, etc., of the normal state is mixed with >=3pts. of MISO, NYUFU, desalted MISO, desalted NYUFU or their mixture or a mixture of >=1pt. of said MISO or NYUFU and a seasoning such as sugar, oil and fat, etc.

Description

[Detailed description of the invention]

b) Industrial application field. The present invention relates to a method for producing foods. In other words, the texture of at least part of the food after freezing and thawing is determined by using only miso and milk rot or reduced-salt miso and reduced-salt milk S when producing foods in the state before freezing. or the mixture (hereinafter simply referred to as freeze denaturation slowing agent) to other foods, such as grains, potatoes, confectionery, beans, seafood,
This case concerns a method of manufacturing food that is mixed with livestock meat, eggs, milk, vegetables, seasonings, cooked processed foods, etc. Conventional technology Conventionally, sugars, fats and oils, yeast extracts, etc. have been used as freeze denaturation slowing agents for foods. , there is no known suitable denaturation slowing agent for those who dislike the color. C) Problems to be solved by the invention The purpose of the present invention is to obtain a laxative that can replace such sugars, oils and fats, and yeast extracts, and which has characteristics such as being inexpensive, safe, healthy, delicious, and low in calories. The purpose is to provide a laxative that is easy to hold, handle, and store. 2) Means for solving the problems Next, the contents of the present invention will be explained in order. In the present invention, the production of foods whose texture remains at least partially in the state before freezing after freezing and thawing refers to the following. Freezing in the present invention may be either rapid or slow. Moreover, thawing refers to a state in which the physical property is unfrozen. To give a few typical examples of changes in texture due to freezing and thawing, tofu becomes frozen tofu, and most of the original texture of tofu is lost. Moreover, the heated egg white becomes frozen egg white and becomes spongy. Fish paste products such as ``Kamaboko'' become ``Kamaboko'' with a lumpy texture when frozen. In other words, the texture of at least part of the present invention is in the state before freezing, which means that the tofu of the previous example has a soft tofu texture even after freezing, and the heated egg white has a slight pudding texture. However, ``Kamaboko'' also has some pudding taste. That is, the present invention is to produce foods that have similar textures before and after freezing. The miso or milk rot used in the present invention has the following contents. Misos (rice miso, barley miso, soybean miso are used) Milk curd (made from mold tofu rather than tofu) The above miso and milk curds are reduced-salt misos or reduced-salt milk curds as follows: It is about the content. (1) The salt reduction rate of the reduced-salt products used varies depending on the purpose of use and the type of other foods. (2) Low-salt miso with low residual salt, low-salt miso, etc., is good for slow freeze denaturation when mixed with other foods. The additives of the present invention, such as miso and milk rot or low-salt miso and low-salt Konama, are mixed with other foods as follows. (Other foods) It is difficult to describe all other foods in the description of the present invention, so representative ones will be described instead. In addition, the name and amount of the additive used (weight % of the additive used relative to the weight of the food), and the percentage of residual salt thereof should be recorded. Rice miso 5% 13% Rice flavoring industry 9% 13% (Used for salting, ratio excluding minutes) Hamburg steak Rice miso 5% 13% Eggs Thick baked egg Low-salt rice miso 20% 1% or less Mabo Dofu #20% 〃 I Salt reduction between holes 10% 〃 ″ Reduced recycle soybean paste 20% 〃 Algae Wakame reduced salt paste Rice miso 20% Typical examples can be organized as below 1%. Ordinary miso and milk rot Since it has a high salt content, it is difficult to use it as an additive of 10% or more (by weight) to other foods, but there is no limit to the amount of the reduced salt product used as an additive. When mixing things with other foods, strictly speaking it depends on the type and quality of the food, but in general there is no problem as long as they can be mixed together.In other words, it can be in the form of a paste, powder, coarse or fine lumps, or pieces. ,
There is no problem even if the additive is in a highly viscous, liquid, or sticky form as long as it can be mixed. Depending on the purpose, the mixture may be frozen after mixing, or after heat treatment after the mixing. However, since the physical properties of freezing before or after heating differ depending on the material, it is preferable to conduct a small experiment each time. Further, the use of fats and oils, sugars, and seasonings in combination with the additives further enhances the effects of the present invention. That is, if 1% of the freeze denaturation slowing agent of the present invention is used in other foods, and 3 to 5% of sugar and 1 to 5% of fats and oils are used, the effect of using 3 to 5% of the slowing agent is obtained. However, since the use of sugars and fats and oils cannot be universally used to flavor foods, it is somewhat contrary to the purpose of the present invention. e) Effects of the invention The effects of the invention have been explained in detail above, and the effects are as follows. 1) Natural miso, koma or low-salt miso according to the present invention,
The use of porosity as a freeze denaturation slowing agent is an advanced method of utilizing proteins, which is inexpensive, safe, healthy, delicious, and low in calories. 2) The use of low-salt miso and koma is a particularly healthy and effective new way to utilize soybean protein. 3) The freeze-denaturation slowing agent according to the present invention is easy to handle and store, and especially low-salt miso and koma serve as extremely important nutritional foods. 4) If you dislike the use of miso and milk rot as freeze denaturation slowing agents because of their characteristic odor, use the salt reduction process,
That is, in general, products that have undergone a process using a dialysis system or an ultrafiltration system have significantly reduced odor and can therefore be easily used as a laxative. 5) Foods manufactured by mixing the characteristic freeze denaturation slowing agent described in 4 above with other foods have excellent health, nutritional, safety, deliciousness, and low calorie properties. It is a type of food and has the characteristics of a frozen food. f) Example

【note】

(1) The miso, milk rot, or low-salt miso used in the present invention is collectively referred to as a freeze denaturation slowing agent, and for low-salt products with 1% residual salt, it is referred to as "1". % salt reduction.” (2) Mixing method (Sowing) uses a crusher, (mixing) uses a kneader, (su) uses a silent cutter, and mixing is simple. (3) Processing of the mixture includes (direct) direct freezing of the mixture, (
(Heat) means the mixture is heated and cooled in an oven and then frozen; (Steaming) means the mixture is steamed and then frozen; (Hot water) the mixture is treated with boiling water and then frozen; (Oil) the mixture is fried and then frozen. (4) Freezing time is the time from the start of freezing until removal. (5) Comparison of texture after thawing frozen products at room temperature Since texture comparison is more accurate than other methods for comparing the degree of freeze denaturation (whether or not it is edible), it was quantified based on the following criteria. ◎Compare the texture of the food after freezing and thawing with the texture of the food before freezing. If the texture is exactly the same, it will be marked as "5", and if it is completely different, it will be marked as "zero", and even if some texture remains. ``1'' indicates freeze denaturation. Also, if the emulsification is broken, record the oil separation status. (6) Examples (1) to (3) are used as text examples, and sentences (4) to (31), which have similar operations and contents, are summarized in a table to avoid clutter. Example (1) 1000 g of strong wheat flour, 50 g of rice miso, and 500 ml of water are thoroughly kneaded (mixed) and put into a noodle making machine to make raw udon noodles. It was treated with (hot water) and frozen, and the texture was compared ``1'' after 48 hours of freezing time. Food Purpose Udon Noodles for Freezing Example (2) 1000 g of strong flour, 200 g of 1% or less salt-reduced rice miso, and 400 ml of water are thoroughly kneaded (mixed) and put into a noodle machine to make fresh udon noodles. After processing it (hot water), freeze it, freezing time 48
Comparison of texture after time "3". Food purpose Udon noodles for freezing Example (3) Peel 1000g of sweet potato (steamed) and make it into a paste, add 100g of sugar and 200g of 1% or less salt-reduced rice miso.
After mixing thoroughly with
Freeze in the arm, texture ``3'' after 48 hours of freezing time
. For food purposes: Frozen yokan

Claims (1)

[Scope of Claims] 1. After freezing and thawing, the texture of at least part of the food can be changed by mixing miso and milk rots alone or in a mixture with other foods when producing foods that are in the state before freezing. A method for producing foods characterized by: 2 Claim 1 in which the other foods are grains, potatoes, confectionery, beans, seafood, meat, eggs, milk, vegetables, seasonings, cooked processed foods, and algae. Methods for manufacturing the foods described in Section 1. 3. The proportion of miso and milk rots alone or in combination with other foods should be 3 parts or more per 100 parts of other foods, and should not be used in combination with other seasonings, such as sugars and fats and oils. Claim 1 which is one or more parts in
Methods for manufacturing the foods described in Section 1. 4. When producing foods that have undergone freezing and thawing, at least part of which retains the texture before freezing, use reduced-salt miso or reduced-salt milk rots alone or in combination with other foods. 1. A method for producing food products characterized by mixing them with food products. 5 Claim No. 4 in which the other foods are grains, potatoes, confectionery, beans, seafood, meat, eggs, milk, vegetables, seasonings, cooked processed foods, and algae. Methods for manufacturing the foods described in Section 1. 6. The proportion of reduced-salt miso and reduced-salt milk rot, etc. alone or in combination with other foods shall be at least 3 parts per 100 parts of other foods, and other seasonings shall not be added. The method for producing foods according to claim 4, wherein the amount is 1 part or more when used in combination with ingredients, ie, saccharides and fats and oils.