JPS6424B2 - - Google Patents
Info
- Publication number
- JPS6424B2 JPS6424B2 JP58175953A JP17595383A JPS6424B2 JP S6424 B2 JPS6424 B2 JP S6424B2 JP 58175953 A JP58175953 A JP 58175953A JP 17595383 A JP17595383 A JP 17595383A JP S6424 B2 JPS6424 B2 JP S6424B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- product
- heat treatment
- container
- kneaded
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013305 food Nutrition 0.000 claims description 27
- 239000007788 liquid Substances 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 18
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 9
- 235000021067 refined food Nutrition 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 description 8
- 241000251468 Actinopterygii Species 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Description
【発明の詳細な説明】
本発明は、練成食品の製造方法に関するもの
で、詳しくは、例えば魚肉練製品等のようにペー
スト状の流動性の高い練成物を加熱処理し、所要
の食品を生成するときの練成食品の製造方法に関
するものである。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.
従来、流動性の高い練成物を用いて食品生成を
するときは、その形の崩れを防ぐために、樹脂薄
板等からなる耐熱容器に該練成物を充填し、該耐
熱容器を加熱して所要の食品生成を行う方法が採
用されている。 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.
しかし、以上の従来の製造方法によると食品生
成後、その容器と食品の剥離性が悪くなるので容
器から取り出すとき形を崩してしまうことが多
く、またその剥離性改良の為に、例えば離型剤を
塗布しておくと、当該食品の食感を損う難点があ
る。さらに、生成過程ならびに生成後に前記練成
物および生成食品から含有水分が経時的に放出さ
れる離水現象があり、その離水水分が当該食品に
付着して食感および保存性を損う等の問題があ
る。 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.
本発明は、以上の従来難点を解消する新規の練
成食品の製造方法を提供するのが目的である。 An object of the present invention is to provide a novel method for producing a condensed food that overcomes the above-mentioned conventional difficulties.
即ち、以上の目的を達成する本発明は、ペース
ト状の練成物を加熱処理して練成食品を生成する
において、前記練成物を予め低温によつて一次加
熱処理を施して、形が崩れない程度に加工処理
し、しかるのち前記練成物を浸漬液と共に容器に
収容し、該浸漬液に液没させて二次加熱処理を施
して練成食品を生成する製造方法が特徴である。 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. .
以下、本発明の実施例を引用して詳しく説明す
る。まず、一実施例として、本願出願人の出願に
係る(特願昭56−116613号)新規魚肉練製品に本
発明の製造方法を用いた実施例を以下に示す。 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.
即ち、食用油と水の混合液に、所要割合の魚肉
を加えて充分に撹拌混合した乳化物を生成し、さ
らに該乳化物に若干の調味料を添加混合したペー
スト状の流動性の高い魚肉練成物を用いて、以下
の方法によつて加熱処理して練成食品を生成す
る。 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.
まず、前記の魚肉練成物を、テフロンコート又
は油塗布によつて剥離性を良くした適宜な容器に
充填し、例えば約5〜10℃の低温によつて一次加
熱処理し、該魚肉練成物の表面が若干かたまつて
形が崩れない程度の座り加工を加える。 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.
つぎに、第1,2図参照、以上の一次加熱処理
した魚肉練成物1を、やや大き目の容器2に、水
又は水に適量の調味液を混合した浸漬液4と共に
収容し、魚肉練成物1を浸漬液4に液没させると
共に、蓋3によつて容器2を密封し、約90〜95℃
の高温によつて二次加熱処理を施して、当該練成
食品を生成する。 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.
なお、前記の一次加熱処理は、前記の二次加熱
処理を施し得る程度に練成物をかためることを意
図するもので、該練成物の表面のみが若干かたま
る程度の低温処理が好ましい。そして、その一次
加熱処理の方法は、前記の容器充填方法の他に、
例えば公知の練成物用成形機を用いて、所要の形
状にして30〜50℃程度の湯中に投入し、形が崩れ
ない程度の座り加工を加えても良い。また、容器
2の密封は、二次加熱のときにおける蓋3の膨張
縮小によつて、練成物1の形を損うことがあるの
で、二次加熱処理終了後に蓋3によつて密封して
も良い。 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.
以上の本発明の製造方法によると、予め行う一
次加熱処理によつて、当該練成物の形が維持でき
る程度に加工処理され、しかる後、調味料等を適
量に混合した浸漬液に液没させて所要の高温二次
処理を施すので、
●二次加熱処理によつて生成された当該練成食品
は、浸漬液4を介して容器2に収容されている
ので、容器2に密着することはなく、従来の様
に剥離性上の問題を生ずることがない。そし
て、剥離剤を使用しないので食感と味わいに優
れる練成食品を生成することができる。 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.
●さらに二次加熱処理は、浸漬液4を介して練成
物1を加熱するので、浸漬液4による対流熱伝
達ならびに浸漬液4による伝導伝熱によつて熱
伝達が行なわれ、効率よく均一な加熱ができる
ので、経済的にして良質な練成食品を生成する
ことができる。●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.
●また、練成物1は浸漬液4に浸漬して加熱処理
され密封されているので、任意に調味された浸
漬液4が当該練成食品に含浸すると共に、浸漬
液4を利用してインスタント食品として簡易か
つ便利に利用することができる。●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.
●生成過程ならびに生成された当該練成食品から
離水現象があつても、該練成食品は浸漬液4に
浸漬して密封されているので、分離水分は浸漬
液4中に放散され、当該食品の保存性や食感を
損うことはない。● 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.
以上の様な優れた利点がある。なお、本発明に
おける練成物は、前記実施例の魚肉練成物のみで
はなく、広く一般の練成物を対象とし、それ等の
成分、特質に応じた任意の温度と時間によつて一
次加熱処理と二次加熱処理を施すものであり、ま
た漬浸液4は生成する練成食品の特徴や好みに応
じて、例えば水のみ、水と酒類の混合液、飲料類
またはPHを調整した液等任意な液体を選択的に用
いれば良い。 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.
以上の様に、本発明は練成食品における従来問
題を解消し、食感と味わいに優れる練成食品を提
供し、広く一般の食生活の向上に寄与する有用な
発明である。 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.
第1図:本発明一実施例を示す斜視図、第2
図:第1図実施例の横断面図、
符号、1:練成物、2:容器、3:蓋、4:浸
漬液。
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)
を生成するにおいて、前記練成物に予め低温によ
る一次加熱処理を施して、形が崩れない程度に加
工処理し、しかるのち、前記練成物を浸漬液に液
没させて容器に収容し、二次加熱処理を施して生
成することを特徴とする練成食品の製造方法。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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58175953A JPS6066959A (en) | 1983-09-21 | 1983-09-21 | Preparation of pasty food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP58175953A JPS6066959A (en) | 1983-09-21 | 1983-09-21 | Preparation of pasty food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6066959A JPS6066959A (en) | 1985-04-17 |
JPS6424B2 true JPS6424B2 (en) | 1989-01-05 |
Family
ID=16005135
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP58175953A Granted JPS6066959A (en) | 1983-09-21 | 1983-09-21 | Preparation of pasty food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6066959A (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4942226B2 (en) * | 2010-01-11 | 2012-05-30 | 株式会社サロメ | Gas writer |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS50132152A (en) * | 1974-04-15 | 1975-10-20 |
-
1983
- 1983-09-21 JP JP58175953A patent/JPS6066959A/en active Granted
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS50132152A (en) * | 1974-04-15 | 1975-10-20 |
Also Published As
Publication number | Publication date |
---|---|
JPS6066959A (en) | 1985-04-17 |
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