JPS63112954A - Preparation of formed food - Google Patents

Abstract

PURPOSE:To prepare a formed food having the natural taste and flavor of the raw material and convenient to carry and eat, by impregnating hydrated alcohol in gelatinized cereal flour, mixing the flour with wet pieces of edible raw material and forming and drying the mixture. CONSTITUTION:A number of granules or small pieces, etc., of an edible raw material, e.g. scraps of instant noodle, nuts, fruits, cakes, etc., are stirred under addition of water to obtain wet pieces. Separately, gelatinized cereal flour such as gelatinized glutinous rice flour, wheat flour starch, etc., is mixed with hydrated alcohol. The gelatinized cereal flour impregnated with the hydrated alcohol is mixed with the edible raw material wet with water and the mixture is formed and dried by hot-air drying, ventilation drying or spontaneous drying.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing molded foods that are convenient to carry and eat.

[Conventional technology]

Molded foods, which are made from pieces of edible material such as millet that are formed into a fixed shape using a binder, are convenient to carry and eat, and have been popular as sweets and snacks for a long time. There is. Examples of such molded foods include millet cakes and sweets called granola bars.

Although not intended to be eaten directly, instant foods such as soups and instant noodles that are pre-molded into a plurality of dry ingredients can also be classified as molded foods.

The millet flour and granola bars mentioned above are usually made with sugar.

It is manufactured using starch syrup, egg white, gelatin, etc. as a binder. Molded foods used as ready-to-eat foods are manufactured, for example, by adding and mixing a large amount of dextrin as a binder during freeze-drying of ingredients.

[Problem that the invention seeks to solve]

However, as mentioned above, products using sugar, starch syrup, egg white, gelatin, etc. as binders do not have very good binding properties, and the sweetness, off-taste, and odor derived from the binders may be added to the food. It has the disadvantage that the flavor of the material itself cannot be utilized as it is. In addition, in the case of using dextrin as a binder, since dextrin is tasteless, the flavor of the material itself can be utilized, but because the amount of dextrin required for binding is large, the molded material becomes cloudy as a whole and looks bad, and When eaten, it has the disadvantage that the large amount of dextrin makes the texture unpleasant on the tongue.

This invention was made in view of the above circumstances, and its purpose is to provide a method for producing molded foods that can make use of the flavor of the ingredients themselves, have good appearance, and easily obtain molded foods. It is something.

[Means for solving problems]

In order to achieve the above object, the method for producing a shaped food of the present invention involves wetting a plurality of pieces of edible material, and bonding the wet edible material pieces with pregelatinized grain powder impregnated with hydroalcohol. The composition is such that the mixture is molded and dried.

That is, in order to obtain a molded food that makes the most of the flavor of the material itself, the present inventors need to improve the sweetness.

We conducted a series of studies based on the idea that it is important to use a small amount of a binder that has no off-taste or odor and does not impair the texture. As a result, it was found that relatively good effects could be obtained when pregelatinized grain powder was used as a binder, but the effects were not quite satisfactory. Therefore, as a result of further research, it was found that the desired effect could be obtained by impregnating pregelatinized grain powder with hydrous alcohol, mixing this with wet edible material pieces, molding, and drying. We discovered this and arrived at this invention.

Next, this invention will be explained in detail.

According to the present invention, a shaped food product is produced, for example, in the following manner. First, water is added to and mixed with a large number of edible material pieces in the form of particles, strips, etc. to make them wet. This allows the pregelatinized grain powder binder to adhere uniformly to the entire edible material piece, and on the other hand, the pregelatinized grain powder such as kanbai powder has a water-containing agent such as 85 vol 1% ethyl alcohol. Alcohol is added and mixed to impregnate the kanbai powder with the hydrous alcohol. This is due to the reason for the impregnation of hydroalcohol. That is, when Kanbai powder is impregnated with only water, Kanbai powder rapidly absorbs water and becomes cake-like as a whole, so Kanbai powder in such a state does not exhibit a binding effect. On the other hand, when hydrous alcohol is impregnated, the coexistence of alcohol and water is impregnated into Kanbai powder, and while alcohol is present, the water in the hydrous alcohol causes the Kanbai powder to become mochi. only water remains after alcohol evaporates,
This causes the phenomenon of mochi formation. Therefore, when such hydrous alcohol-impregnated Kanbai powder is mixed with the wet edible material pieces, molded, and then dried, the alcohol content in the hydrous alcohol in Kanbai powder evaporates due to this drying, leaving only the water content. The remaining kanbai powder becomes a rice cake, which allows the edible material pieces to bind together well. In this case, the kanbai powder does not become mochi during the molding stage, but occurs during the drying stage. At this stage,
Kanbai powder is uniformly mixed with the wet edible material pieces, and in that state, the binding effect is exerted.

Therefore, a good binding effect can be obtained with a small amount of Kanbai powder.

The above-mentioned molding is usually performed by putting the material into a molding machine. At this time, in order to obtain a good binding state, it is preferable to perform compression molding and tightly bond the edible material Kataoka through a hydrous alcohol-impregnated pregelatinized grain powder binder. Further, drying after molding is performed by drying the molded product by placing it in a mold or removing it from the mold. In this case, hot air drying is usually performed, but if a material that dissolves and changes with heat is used, ventilation drying or natural drying may be performed without using hot air.

The molded food thus obtained retains the flavor of the material itself and has a good appearance, since pregelatinized grain powder with no off-taste or odor is used as a binder.

In addition, in the above manufacturing method, the edible material pieces are made wet using simple water, but instead of that, water containing sugar, starch syrup, alcohol, glycerin, etc. is used. Good too.

Moreover, a solution other than water may be used. In short, it is sufficient that the edible material pieces are in a wet state. In addition, the edible material pieces used include instant noodle scraps, nuts, dried vegetables, dried fruits,
It can be appropriately selected from dried meat products, dried seafood products, confectionery, etc.

Furthermore, living things such as raw vegetables, raw fruits, raw meat, and raw fish may be used. These organisms are dried in a drying step in a subsequent process. Examples of the above-mentioned confectionery include camp puffed confectionery, gum, bean confectionery, and baked confectionery such as crackers and biscuits. These may be used singly or in combination of two or more. In particular, when the above instant noodle scraps are used as the main raw material, just by pouring boiling water into the resulting molded food, the pregelatinized grain powder, which is a binder, will immediately dissolve and the noodle scraps will instantly loosen. It can be eaten reconstituted. Depending on the combination of edible material pieces, it can be applied to instant soups with many ingredients.

Further, in the above manufacturing method, the pregelatinized grain powder used as a binder includes hulled rice flour, glutinous rice flour, waxy corn starch, potato starch, and wheat starch.

α obtained by gelatinizing corn starch, tapioca starch, etc.
A monster can be given. In addition, it is not just the above-mentioned pregelatinized product,
A special gelatinized grain powder obtained by adding a water-alcohol mixed solution to a gelatinized product and drying the mixture may also be used. In other words, this special pregelatinized grain powder has its water permeability suppressed by treatment with a water-alcohol mixed solution, so it does not undergo rapid water absorption and swelling when water is added, and does not form lumps. Good compatibility with food material pieces.

Further, in the above manufacturing method, the food is molded by filling a mold container and demolding, but in addition to the above, it may also be molded by rolling or the like.

Further, the drying method can be appropriately selected from various drying methods such as hot air drying, freeze drying, and microwave drying.

〔Effect of the invention〕

As described above, when molded foods are produced using the present invention, edible material pieces can be bound together with pregelatinized 22m powder that has no foreign taste or odor, and the flavor of the material itself can be utilized. It is possible to obtain molded foods with good appearance. Moreover, pregelatinized grain powder has low calories and low sugar content, so
Depending on the combination of edible material pieces used, it can become an excellent portable health food. Furthermore, since the bonds are easily loosened by hot water, it has the advantage that it can be applied to convenient instant noodles, instant soups, and the like.

Next, the present invention will be explained in detail based on examples.

[Example 1] 100 parts by weight of dried cabbage (hereinafter abbreviated as "parts").

10 parts of dried corn, 5 parts of dried seaweed, and 10 parts of dried carrot were mixed, 10 parts of water was added thereto, and the mixture was thoroughly mixed. On the other hand, 15 parts of 85 vol 1% ethyl alcohol was added to 30 parts of Kanbai powder and mixed to prepare a hydrous alcohol-impregnated Kanbai powder. Next, add this Kanbai powder to the above dried vegetable mixture (which has become wet due to the addition of water).
As shown in FIG. 1, the mixture 10 was placed in a mold 11 and compression molded. This was then dried with hot air (90° C., 15 ml) while still in the mold 11, and then removed from the mold to obtain the molded food 12 shown in FIG.

The molded food 12 thus obtained can be eaten as is, but is usually used as an ingredient for instant soup or ramen noodles. Furthermore, by adding powdered soup to the mixture of dried cabbage, dried corn, dried seaweed, and dried carrot, a shaped food serving as a base for soup with ingredients can be obtained.

[Example 2] 30 parts of dried small fish (sardines, flounder, etc.), 20 parts of Crisby
0 parts, 50 parts of almonds, vitamin powder (A, B, C,
D, etc.) and 10 parts of dried seaweed, and add 2 parts to this.
0 parts of water was added and further mixed. On the other hand, Kanbai powder 30
Add 15 parts of 85vo1% ethyl alcohol to the above mixture to make Kanbai powder impregnated with hydrous alcohol, add this Kanbai powder to the above mixture and mix well, then put it into a mold and dry in hot air at 90°C (15 min) in that state. was applied and then demolded.

In this way, a shaped food product having the effect of a nutritional supplement was obtained. This molded food had a good flavor even when eaten as it was, had no taste of the binder, and had a good texture.

[Example 3] 30 parts of water was added to 300 parts of popcorn and mixed. On the other hand, hydrated Kanbai powder was prepared by adding and mixing 15 parts of 85 vol 1% ethyl alcohol to 30 parts of Kanbai powder. Next, this Kanbai powder was added to the above mixture and further mixed, and the mixture was placed in a mold and dried with hot air at 90° C. (15 min) to remove the mold.

As a result, a shaped food made of popcorn hardened with a binder was obtained. This molded food retained the taste of popcorn and had a good flavor. As with the molded food obtained in Example 2, the taste of the binder was not felt, nor was there any unpleasant texture caused by the binder.

Note that even if puffed rice or flavored ramen scraps are used in place of the above-mentioned popcorn, a molded food similar to popcorn hardened with a binder can be obtained.

[Brief explanation of the drawing]

FIG. 1 is an explanatory diagram of a manufacturing state of an embodiment of the present invention, and FIG. 2 is an external perspective view of a molded food product obtained thereby. 10... Mixture 12... Molded food Figure 2

Claims (5)

[Claims] (1) Wet a plurality of edible material pieces, mix the wet edible material pieces with a pregelatinized grain powder binder impregnated with hydrous alcohol, shape this mixture, and then dry it. A method for producing molded foods characterized by: (2) The edible material piece was selected from the group consisting of instant noodle scraps, nuts, vegetables, processed vegetable products, fruits, processed fruit products, meat, processed meat products, seafood, processed seafood products, and confectionery. A method for producing a shaped food according to claim 1, which is at least one piece of edible material. (3) The method for producing a molded food according to claim 2, wherein the confectionery is at least one confectionery selected from the group consisting of candy, puffed confectionery, gum, baked confectionery, and bean confectionery. (4) The gelatinized grain powder is a gelatinized product of glutinous rice flour, a gelatinized product of glutinous rice flour, a gelatinized product of waxy corn starch, a gelatinized product of potato starch, a gelatinized product of wheat flour starch, a gelatinized product of corn starch, and a gelatinized product of tapioca starch. The method for producing a shaped food according to any one of claims 1 to 3, which is at least one pregelatinized grain powder selected from the group consisting of: (5) The method for producing a shaped food according to any one of claims 1 to 4, wherein the drying in the drying step is performed by any one of hot air drying, freeze drying, and microwave drying.