JPS6424B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a pasted food product, and more specifically, the present invention relates to a method for producing a paste-like food product. The present invention relates to a method for producing a condensed food.

Conventionally, when producing food using a highly fluid kneaded product, the kneaded product was filled into a heat-resistant container made of a thin resin plate, etc., and the heat-resistant container was heated. A method is employed to produce the required food product.

However, according to the conventional manufacturing method described above, after the food is produced, the releasability of the container and the food deteriorates, and the food often loses its shape when taken out from the container. If the agent is applied in advance, there is a problem that the texture of the food will be affected. Furthermore, there is a syneresis phenomenon in which the moisture contained in the kneaded product and the resulting food is released over time during and after the production process, and the syneresis moisture adheres to the food, impairing its texture and shelf life. There is.

An object of the present invention is to provide a novel method for producing a condensed food that overcomes the above-mentioned conventional difficulties.

That is, the present invention, which achieves the above objects, heat-treats a paste-like dough to produce a dough, in which the dough is subjected to a primary heat treatment at a low temperature in advance so that the shape is The manufacturing method is characterized by processing the food to such an extent that it does not crumble, and then storing the kneaded product in a container together with an immersion liquid, submerging it in the immersion liquid, and performing a secondary heat treatment to produce a kneaded food. .

Hereinafter, the present invention will be described in detail with reference to examples. First, as an example, an example in which the manufacturing method of the present invention was applied to a novel fish paste product filed by the applicant of the present application (Japanese Patent Application No. 116613/1982) will be shown below.

In other words, fish meat in a required proportion is added to a mixture of edible oil and water, thoroughly stirred and mixed to produce an emulsion, and then some seasonings are added and mixed to the emulsion to produce paste-like highly fluid fish meat. The kneaded product is heat-treated by the following method to produce a kneaded food.

First, the fish meat paste is filled into a suitable container coated with Teflon or oil to improve releasability, and subjected to a primary heat treatment at a low temperature of, for example, about 5 to 10°C. The surface of the object is slightly hardened and the shape is not lost.

Next, as shown in FIGS. 1 and 2, the fish meat paste 1 that has been subjected to the above primary heat treatment is placed in a slightly larger container 2 together with water or a dipping liquid 4 made by mixing an appropriate amount of seasoning liquid with water. The product 1 is immersed in the immersion liquid 4, and the container 2 is sealed with the lid 3, and the temperature is about 90 to 95°C.
A secondary heat treatment is performed at a high temperature to produce the condensed food.

Note that the primary heat treatment is intended to harden the kneaded product to an extent that it can be subjected to the secondary heat treatment, and a low-temperature treatment that only slightly hardens only the surface of the kneaded product is preferable. In addition to the above-mentioned container filling method, the primary heat treatment method includes:
For example, using a known molding machine for kneaded products, the product may be shaped into a desired shape, placed in hot water at about 30 to 50°C, and subjected to a sitting process to the extent that the shape does not collapse. In addition, the container 2 should be sealed with the lid 3 after the secondary heating process, since expansion and contraction of the lid 3 during secondary heating may damage the shape of the kneaded product 1. It's okay.

According to the above-described manufacturing method of the present invention, the dough is processed to the extent that its shape can be maintained by the primary heat treatment performed in advance, and then immersed in an immersion liquid containing an appropriate amount of seasonings, etc. Since the condensed food produced by the secondary heat treatment is stored in the container 2 through the dipping liquid 4, it should be in close contact with the container 2. There is no problem with peelability as in the conventional method. Furthermore, since no release agent is used, it is possible to produce a kneaded food product with excellent texture and taste.

●Furthermore, in the secondary heat treatment, the kneaded material 1 is heated through the immersion liquid 4, so that heat transfer is performed efficiently and uniformly by convective heat transfer by the immersion liquid 4 and conductive heat transfer by the immersion liquid 4. Since heating can be carried out, it is possible to produce high-quality condensed foods economically.

●Also, since the kneaded food 1 is immersed in the dipping liquid 4, heat-treated and sealed, the dipping liquid 4 seasoned arbitrarily will impregnate the kneaded food, and the dipping liquid 4 can be used to make instant instant products. It can be easily and conveniently used as food.

● Even if there is a syneresis phenomenon in the production process and the produced condensed food, since the condensed food is immersed in the dipping liquid 4 and sealed, the separated moisture will be dissipated into the dipping liquid 4, and the condensed food will be immersed in the dipping liquid 4 and sealed. It does not impair its shelf life or texture.

It has excellent advantages as mentioned above. The paste in the present invention is not limited to the fish meat paste of the above-mentioned embodiments, but also covers a wide range of general pastes, and is subjected to primary processing at any temperature and time depending on the ingredients and characteristics of the paste. Heat treatment and secondary heat treatment are performed, and the soaking liquid 4 may be water alone, a mixture of water and alcoholic beverages, a beverage, or the pH may be adjusted depending on the characteristics and preferences of the condensed food to be produced. Any liquid such as liquid may be selectively used.

As described above, the present invention is a useful invention that solves the conventional problems with refined foods, provides a refined food with excellent texture and taste, and widely contributes to improving the general eating habits.

[Brief explanation of drawings]

Fig. 1: Perspective view showing one embodiment of the present invention, Fig. 2
Figure: Cross-sectional view of the example in Figure 1, code, 1: kneaded product, 2: container, 3: lid, 4: immersion liquid.

Claims (1)

[Claims] 1. In producing a refined food by heat-treating a paste-like dough, the dough is first subjected to a primary heat treatment at a low temperature to the extent that it does not lose its shape, and then the dough is heated. 1. A method for producing a condensed food product, which comprises submerging the product in an immersion liquid, storing the product in a container, and subjecting the product to secondary heat treatment.