JPS62171656A - Dried thin film food from fish meat and production thereof - Google Patents

Abstract

PURPOSE:To obtain a dried thin film food having raw nutritive value and flavor of food and strength, by blending a food to be dried with fish meat, sandwiching the blend in between films, rolling the sandwiched blend and dehydrating the rolled blend in a low humid environment. CONSTITUTION:A food which is dried, made into a thin film and used for food is previously ground finely or unfastened thinly and blended with fish meat ground with salt. Then the blend is sandwiched in between two films wherein at least one face comprising a film of a material having permeability to water vapor or no permeability to water vapor but improved releasability is used in the two of top and bottom sides, rolled and gelatinized while being dehydrated at <= coagulating point of fish meat protein and low humid environment of <=40% humidity, preferably <=20% humidity.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a thin film-like dried food and a method for producing the same, and more specifically, the present invention relates to a thin film-like dried food and a method for producing the same, and more specifically, the present invention relates to a thin film-like dried food product and a method for producing the same. This invention relates to a dried thin film food and a method for producing the same, and is a useful invention in the field of food processing.

[Conventional technology]

In Japan, various thin film foods have been devised and put into practical use for a long time. For example, yuba, seaweed, and tatami sardines are representative examples. These are manufactured by utilizing the physical properties of each material itself.

Recently, with the development of food processing technology, more complex thin film foods have been developed. For example, it is a thin-film food using alginic acid, konjac mannan, soybean protein, or pullulan, and takes advantage of the film-forming ability of each.

[Problem that the invention seeks to solve]

As mentioned above, thin-film foods using various binders have been developed, but since all of these involve heating and dehydration during the manufacturing process, it is not possible to turn so-called "raw foods" into thin-film foods. There wasn't.

[Means for solving problems]

The present inventors have conducted extensive research to develop thin film foods that retain as much of the nutritional value and flavor of "raw" as possible, and have found that by using fish meat, dry thin film foods that do not require heating can be obtained. I found out.

When most fish meat is salted at a salt concentration that solubilizes actomyosin, it exhibits the phenomenon of sitting, although there are differences in strength and slowness. This is a phenomenon caused by the reassociation of actomyosin molecules. This phenomenon naturally occurs when large amounts of foreign molecules such as water, sugar,
If water-soluble proteins etc. are mixed in, it will be interfered with and will not sit.

The purpose of the present invention is not to produce a dried thin film food of fish meat itself, but because it is necessary to hold a large amount of food to be eaten, normally only enough fish meat can be used in that state, and that is sufficient. It is necessary to obtain a thin film food product that is strong.

While keeping the above points in mind, the present inventor has conducted intensive research and found that when producing a dried thin film food by mixing a large amount of the desired food with salted fish meat, the inventor has found that the product has certain properties. The present invention was completed based on the discovery that a strong dry thin film food product can be obtained by sandwiching and rolling the food product in a film and then dehydrating it in a low humidity environment.

That is, in the present invention, the food to be made into a dry thin film is mixed with salted fish meat, and one side is made of a film made of a material that allows water vapor to pass through, or a material that does not allow water vapor to pass through but has excellent releasability. A method for producing a dried thin-film food made from fish meat by using a film having 92 sides and compressing it with a sandwich, and a 9-dry thin-film food produced in this manner.

Regarding the fish meat used in the present invention, the species of fish is not particularly limited. It may also be ground meat that has been harvested or ground meat that has been soaked in water. For example, there is commercially available walleye surimi (hereinafter referred to as ``surimi''), which is an abundant resource, relatively inexpensive, easy to obtain, and has no characteristic of fish meat and is easy to use. There are two types of surimi, fresh and frozen.
If frozen, thaw it and then salt it using a machine such as a silent cutter or crusher. In this case, it is best to rub the surimi from scratch and then add salt. If the commercially available product is salted surimi, the salt should be added in proportion. The salt used for salt printing is not particularly limited as long as it is a salt that solubilizes actomyosin.

The amount can be according to the usual method, but especially table salt (approximately 2.5 to 3 grams), and potassium chloride (about 2.5 to 3 grams)
4 to 4.5%) is preferred. Actomyosin is dissolved and the salt printing process is completed. It is better to deaerate the raw material mixture to increase the film strength of thin-film foods and to preserve quality.
In addition, since the transparency is improved and the appearance of the finished product is favorable, it is preferable to crush it using a vacuum crushing stone during salt printing, or to perform vacuum degassing after the usual crushing process. If possible, the food that is to be made into a thin film for consumption should be crushed or loosened into small pieces in advance. The amount of salted fish meat added varies significantly depending on the type of food to be made into a thin film and its moisture content, but even a few to several tenths of the amount of the desired food can be used for the purpose. can be achieved.

As the food products that can be made into thin films in the present invention, many animal and plant foods can be the object of the present invention, as long as the food products do not undergo any changes that would cause discomfort during eating due to rolling or drying. This applies to both raw and heat-processed foods. For example, cod roe, scallops,
Abalone, sea urchin, smoked salmon, grilled eel, eggs, corned beef, wasabi, grated daikon radish, nametake mushrooms, etc. are also suitable examples.

In the drying method of the present invention, a mixture of the target food and fish meat is sandwiched between two films from the upper and lower sides and rolled by a conventional method. At this time, there is no particular limitation on the properties of the film on one side, Any film may be used as long as it does not cause harm upon contact, but at least one side of the film must have one of the following two properties.

1. Pass water vapor.

2. Does not allow water vapor to pass through, but has excellent removability.

Of course, it is preferable that the material has property 1 and has excellent releasability. Films that allow water vapor to pass through include, for example, paper and cellophane. Films that allow water to pass through and have excellent releasability, such as silicone resin-treated paper and surfactant-treated cellophane, are commonly used. As films that do not allow water vapor to pass through but have excellent releasability, for example, Teflon films, silicone-treated nylon films, etc. are commonly used.

The mixture sandwiched between the above-mentioned films is rolled by a conventional method, such as a roll mill having appropriate spacing or press rolling.

The thickness is usually around 1 m+, but it may be more or less than this if necessary.

The rolled molded product obtained as described above is heated at a temperature below the freezing point of fish protein, about 60°C or less, preferably about 40°C or less, and in a low humidity environment, with a humidity of about 40°C or less, preferably 20°C. When dehydration is carried out in the following environment, a dry thin film food with high strength can be obtained as the dehydration progresses and the sitting progresses. In this case, in the case of a film that allows water vapor to pass through,
Dehydration occurs when moisture evaporates from the surface, and if the film is impermeable to water vapor but has good peeling properties, the film and mixture will peel as the film is partially dehydrated and the mixture will peel. Dehydration and sitting are completed. Even when using films with poor releasability, such as untreated cellophane or monoethylene film, the product can be easily removed by leaving it in a high humidity environment close to saturation for a short period of time, for example, several tens of seconds to one minute, after dehydration and drying. Can be peeled off.

In the above description, a method is described in which a film is applied to the upper and lower surfaces of the mixture and rolled, but a single film may be folded in half and used.

The dry thin film food according to the present invention can be heat-sealed and can be molded into various shapes such as a bag shape and a tube shape.

Additionally, when dried foods are stored for a long period of time, depending on the packaging format, they can become overly dry, so to prevent this, so-called plasticizers or humectants such as sorbitol, polysaccharides, oils and fats are added as usual. You can also.

[For production]

In the present invention, salted fish meat that has been diluted to the extent that it does not originally stand depending on the target food is sandwiched between films of certain properties and rolled. By placing it in a humid environment and dehydrating it, actomyosin molecules tend to associate, causing stagnation and forming a strong dry thin film.

For example, if you add 1 cup of unheated salted cod roe with the ovary membrane removed to about 0.5 units of salted surimi and mix well, it will not sit at low or high temperatures and will maintain a certain shape. However, according to the present invention, a dry thin film food product was obtained as shown in Example 1 below.

〔Example〕

Next, the present invention will be explained in more detail with reference to Examples.
The present invention is not limited thereby.

Example 17' (Production of Rako dried thin film food) After thawing 0.5 kl of frozen surimi (SA grade) from Sukeso Hikari, it was ground in a vacuum grinder for 10 minutes.

Next, 15.9 g of common salt was added and salting was continued for an additional 20 minutes.

The ovarian membrane was removed in advance, the egg grains were broken up, desalted in running water, and centrifuged for sedimentation (1500 r, p, m).

After adding 1 cup of unheated salted cod roe (cod roe for 3 minutes) and mixing well, the mixture was weighed in increments of 100.9 to 41 to &8. Each film was prepared as shown in Table 1 (30 cm x 50
cm) (one side was A side and the other side was 3 sides)
, rolled through stainless steel rolls between @I m.

Table 1 The following products were used for each film.

Silicone resin processed paper - trade name "Se/f Rat" manufactured by Ito Kei Pack Sangyo Co., Ltd.

Surfactant-treated cellophane-manufactured by Fukui Chemical Industry Co., Ltd.◆
40° cellophane - manufactured by Fukui Chemical Industry Co., Ltd. + 40° polyethylene - trade name "Yukalon" manufactured by Mitsubishi Yuka Corporation.

Nylon - trade name "Diamid" manufactured by Daicel Chemical Industries, Ltd.

Teflon - Product name: "Biraflon" Manufactured by Nippon Biller Industries Co., Ltd.

Leave A1 to A8 in a constant temperature and humidity chamber at 40°C and 20% humidity for 6 hours to form a hole. After that, when I took them out, I got a thin film-like food like codfish, which was all dried except for 8 tons. In Boi 1, A2.46 and A7, the dry thin film food of cod cod has already peeled off from the film surface, and in Boi 3, &4 and Mu5, after removing side A, it was kept at constant temperature and humidity at 40℃ and saturated humidity. It was easily separated after being left for 1 minute. A8 was completely dry and was in the same condition as when it was rolled, with no signs of sitting.

The water content of each film was measured using an infrared moisture meter, the tensile strength of the film was measured using a rheometer (manufactured by Fudo Kogyo Co., Ltd.), and the thickness of the film was measured using a micrometer, as shown in Table 2.

Table 2 As an example, when the product A1 was eaten as is or after being baked, it had the taste of cod roe.

Example 2 Production of dried chicken egg thin film food 0.5 kg of raw walleye cod stubble (grade 0) was ground for 10 minutes using a vacuum crusher. Next, 15 g of common salt was added and the mixture was rubbed with salt for an additional 20 minutes. Add 1.2 units of well-stirred chicken eggs, 600 g of sugar, and 1,511 g of salad oil, mix thoroughly, weigh 100 g, and prepare double-sided silicone resin-treated paper (30 cm x 5 cm) in the same manner as in Example 1.
0c! f1) and rolled through stainless steel rolls with a spacing of 1-.

Then, leave it in a constant temperature and humidity chamber at 20℃ and 15℃ for 12 hours. When this was taken out and the film was removed, a dry thin film food of chicken eggs was obtained. The physical properties were measured using the same method as in Example 1, and the results are shown in Table 3.

Table 3 When this was heated again with infrared rays and eaten, it had the taste of a chicken egg itself. This was more flexible than the dry film of Example 1.

Example 3 Manufacture of dried thin film food for grilled eel kabayaki I thought it would be good to use fresh raw fish (grade 0) 0.2 kl? Printed with a silent cutter for 10 minutes. Next, 5 g of common salt was added and the mixture was rubbed with salt for an additional 20 minutes. Grilled eel with the skin removed0
．． After adding 4 kg and 0.1 kg of kabayaki sauce and mixing well, 100 I of the mixture was weighed and prepared in the same manner as in Example 1 using double-sided silicone resin-treated paper (30 crn x 50
cm) and rolled through stainless steel rolls with a spacing of 1 mm.

Then, the mixture was left in a constant temperature and humidity chamber at 10% humidity for 20 minutes under circulating ventilation at 50° C., and the film was removed to obtain a dried thin film food of grilled eel. The physical properties were measured in the same manner as in Example 1, and the results are shown in Table 4.

Table 4 When eaten, it had the taste of eel kabayaki, and when rice balls were wrapped in it, it adhered to the balls like seaweed and was delicious.

Example 4 Production of dried thin film food of grated radish Walleye cod raw tsumi (grade 0) 0.5kl? I printed it with a silent cutter. Next, add 1511 salt and salt for another 20 minutes. Add 1 kg of grated daikon radish to this, mix well, weigh 100 g, and use surfactant-treated cellophane (30 ctn x 50
crn) and rolled through stainless steel rolls with a spacing of 1 m.

Then, the film was left in a constant temperature and humidity chamber at 40° C. and 20% humidity for 6 hours, and the film was removed to obtain a dried thin film food of grated radish. The physical properties were measured in the same manner as in Example 1, and the results are shown in Table 5.

Table 5 When eaten, it had the flavor of grated radish.

〔Effect of the invention〕

The method for producing a dried thin film food according to the present invention is capable of forming a wide variety of foods into a dry thin film, regardless of the origin of animals or plants, and dehydration is performed at a temperature below the thermal freezing point of protein. Raw foods can also be processed into dried thin film foods, which are effective in terms of nutritional value and taste. In addition, the dried thin film food can not only be eaten as is, but also easily become pliable when brought into close contact with moist food, such as rice balls, and can be wrapped around it.

Claims (1)

[Claims] 1. The product is characterized in that a food to be eaten is mixed with salted fish meat, sandwiched between films, formed into a thin film, and then dried at a temperature below the freezing point of the fish meat and at low humidity. Dry thin film food. 2. Mix the food to be eaten in the form of a dry thin film with salted fish meat, and prepare a film made of a material that allows water vapor to pass through at least one of the top and bottom sides, or a material that does not allow water vapor to pass through but has excellent removability. A dried thin film made of fish meat, which is obtained by sandwiching and rolling between two films using the above film, and then allowing it to sit while being dehydrated at a temperature below the freezing point of the salted fish protein meat and in a low humidity environment. Food manufacturing method.