JP3282864B2 - Food manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing food, characterized in that the surface of food containing salt, such as mentaiko, is coated.

[0002]

2. Description of the Related Art In many cases, foodstuffs used for rice ball cores, sushi ingredients, bento side dishes, seasonings, side dishes, etc. are in the form of paste or similar, such as plum meat. However,
The workability is poor and the appearance is not good as it is.
Also, for example, there is a troublesome method such as umeboshi in which seeds must be removed when eating. Conventionally, as a proposal for manufacturing seedless artificial plum, the method of JP-A-56-127063, that is, plum dried with only seeds removed, plum dried, or plum extract is coated with a coating material such as gelatin or oblate. There is known a method of wrapping in one capsule. In this method, it is difficult to control the texture and the workability is not good. As other proposals, JP-A-60-217873 and JP-A-61-12264.
No. method, that is, plum meat or seasoning, meat,
Eggs, vegetables, food additives, one or more selected from thickeners and the like are added to form a molded article having an appropriate size and shape, and this molded article is subjected to an alginic acid solution, 2. Description of the Related Art There is known a method for producing an artificial umeboshi in which a surface is coated with a coating solution composed of a carrageenan solution, a pectin solution or a furceleran solution, followed by contacting the surface with a coagulant solution to form a coating film. In this method, a coating film is not formed only by the coating solution, but must be subsequently applied to the coagulation solution, and there is a problem in workability.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides good workability, free seasoning, and internal condition when used for diaper core, sushi ingredients, lunch box side dishes, seasonings, prepared foods and the like. It is an object of the present invention to provide a method for producing a food, in which a liquid to a solid can be easily produced and the texture can be freely controlled.

[0004]

The salt-containing food used in the present invention refers to spicy mentaiko, miso, seaweed tsukudani, plum meat, and other foods, or those obtained by adding salts to these foods. Seasonings such as soy sauce and Worcester sauce are also included in this. The salt content of the salt-containing food varies depending on the type of salt, but is preferably, for example, 5% or more (same weight% or less) for salt, and 0.05 to 0.5% for calcium lactate.
About is preferred. In addition, these liquid, paste, powder, and the like can also be used. Here, the salts refer to salts of sodium, potassium, calcium, magnesium and the like. Seasoning this salt-containing food,
One or two selected from seasonings, meats, eggs, vegetables, thickeners, colorings, flavors, etc., for the purpose of coloring, improving workability, improving texture, diversifying products, etc. The above can be added and mixed. Examples of the seasoning include sodium glutamate, sake, mirin, vinegar, sugar, and the like. As meat, for example, fish meat,
Some meat and poultry are cooked and fragmented. Eggs include fish eggs and cooked chicken eggs. As vegetables,
For example, there are raw vegetables, pickled vegetables and other small pieces. Thickeners include, for example, xanthan gum, locust bean gum, guar gum, carrageenan, furceleran, pullulan, pectin, alginic acid, alginates and other polysaccharides. In addition, dietary fiber can be added as a bulking agent.

[0005] If necessary, a salt-containing food or a food obtained by adding a seasoning or the like thereto as described above is mixed and stirred,
After treatment or as it is, by adding, dripping, injecting, spraying or other methods, select from gellan gum solution or xanthan gum, locust bean gum, guar gum, carrageenan, furceleran, pullulan, pectin, alginic acid, alginate and other polysaccharides The surface is coated with a coating solution containing one or more of the above. The processing means includes, for example, drying, heating, cooling, molding and the like. The molding includes, for example, a method of continuously extruding a confectionery material or the like by a molding machine or the like, cutting the product at a fixed length, a method of filling a mold and molding, a method of molding by freezing, and the like. The concentration of the gellan gum solution in the coating solution is preferably 0.2% or more, more preferably 0.5 to 1.0%. When adding xanthan gum, the concentration is 0.1% or less,
When locust bean gum is added, the concentration is preferably 0.3% or less. The temperature of the coating solution is preferably 5 to 30C. However, when the coating solution is gelled by the added polysaccharide, the temperature may be set to a temperature at which the coating solution does not gel. The step of applying to the coating solution can be performed two or more times as necessary to change the thickness of the coating and the like.
It is also possible to change the texture, water retention and the like by changing the components of the coating solution to form a multilayer film. For example, by increasing the gellan gum concentration of the second coating solution from that of the first coating solution and adding a seasoning with a different flavor to the second coating solution, a more complex and rich taste food can be obtained.

[0006] Next, after being immersed in the coating solution, or washed with water or the like after draining, a powder such as starch is applied to the surface as required and dried. Examples of drying means include a method of drying in the sun and a method of hot air drying, but any other method may be used as long as it is a means capable of reducing moisture on the surface. The degree of drying is preferably such that the moisture on the surface of the finished food is about 20 to 90%. In order to hold the food obtained as described above without excessively drying and wetting, the food can be stored in a package of an appropriate material and form. It is possible to seal it in a vacuum state when storing it, or to fill it with an inert gas and seal it. The food produced by the method according to the present invention can be freely seasoned, textured, and added with ingredients, and various variations of food can be produced. Therefore, the food produced by the present invention can be widely used for diapers, sushi, lunch box side dishes, seasonings, prepared foods, and the like. Next, the present invention will be described more specifically with reference to examples.

[0007]

【Example】

Example 1 10 kg of seaweed boiled in seaweed was extruded by a confectionery molding extruder to a diameter of
extruded into a 0.3% solution of gellan gum, immersed for 1 minute while moving on a wire mesh conveyor in the solution, continuously pulled up and drained while blowing on the wire mesh conveyor. After that, it is dried at 65 ° C. for 3 hours with a box-type hot air dryer, and the spherical seaweed
0 pieces were obtained.

Example 2 10 kg of plum meat paste obtained by removing seeds from plum dried was extruded into a spherical shape having a diameter of 15 mm by using an extruder for confectionery molding, and this was poured into a 0.5% solution of gellan gum. Immersed for 1 minute while moving on a wire mesh conveyor, and then continuously pulled up and drained while blowing on the wire mesh conveyor, followed by drying at 70 ° C. for 2 hours with a box-type hot air dryer to obtain 700 artificial plums Was. This is further added to a 0.5% solution of gellan gum containing 10% of perilla extract, and while moving on a wire mesh conveyor in the same solution, 1
Soak for a minute, pull it up continuously, drain it while blowing it on a wire mesh conveyor, then use a box-type hot air dryer at 70 ° C for 2 hours.
After drying for an hour, artificial plum dried with a flavor of Shiso was obtained.

Example 3 20 g (0.1% of the total amount of mentaiko) of xanthan gum in an aqueous solution was added to 20 kg of the scattered mentaiko and then mixed so that the particles of mentaiko were not broken. Approximately 20 g was packed into a sardine-like mold and molded. This is soaked in a solution of 0.5% gellan gum for about 1 minute, washed lightly with water, and dried with a hot air drier at 50 ° C. for about 0.5 minute.
After drying for a period of time, it is further immersed in a 0.5% gellan gum solution in which 10% of pepper grains are added and dispersed for about 1 minute, washed lightly with water, and heated to 50 ° C. with a hot air drier.
And dried for about 2 hours to obtain 1,000 mentaiko spices of uniform size and sharp spicy rise.

Example 4 To 70 parts by weight of a plum meat paste obtained by removing seeds from a dried plum, 15 parts by weight of bonito, 5 parts by weight of shiso, 5 parts by weight of bonito extract, and 0.3 part by weight of xanthan gum were added. The mixture was mixed and stirred by a mixer for 10 minutes. The plum meat mixture having the bonito flavor is extruded by an extruder for shaping confectionery into granules having a diameter of 15 mm, and this is poured into a solution containing 0.6% gellan gum and 0.1% locust bean gum. Pickle it for 1 minute while moving it on a conveyor, pull it up continuously, drain it while blowing it on a wire mesh conveyor, dry it with a box-type hot air dryer at 70 ° C for 2 hours, and get seedless, seasoned artificial plum dried Obtained. Further, a drying treatment was carried out at 70 ° C. for 3 hours to obtain a dried seasoned artificial plum which does not rot even when left indoors at room temperature.

Example 5 Commercially available soy sauce was added with 1% bonito extract and the taste was adjusted, and about 1 ml of the solution was added dropwise to a coating solution of 0.5% gellan gum, 0.5% pullulan and 0.1% xanthan gum.
The granules were pulled out and washed lightly with water to obtain granular soy sauce. Eggs were mixed in a bowl and mixed with the soy sauce grains to make fried eggs. When the finished egg was eaten, the soy sauce grains and the bonito extract spread in the mouth as much as the chewing bites, making it a complex and deep taste that could not be enjoyed by eating soy sauce outside the traditional batter. In addition, it was found that there was no need to put soy sauce in the lunch box as a side dish of the lunch box, no need to apply soy sauce, and no fear of soy sauce spilling out of the lunch box.

[0012]

According to the present invention, spice mentaiko, miso, nori tsukudani, plum meat and other salt-containing foods can be reconstituted as foods of any shape and size, and the degree of drying and texture can be freely controlled. It was possible to provide a food product that did not cause cracking. The original food may be in the form of a distorted product, liquid, paste, or powder, and may be freely combined. Multiple coating films can be provided, and different flavors can be provided for each coating film, so that it is possible to provide a complicated, deep and delicious food. Rice balls, sushi ingredients,
Many foods used as bento side dishes, seasonings, side dishes, etc. are in the form of paste or similar, including plum meat. However, workability is poor in this state,
It doesn't look good either. According to the present invention, the workability is good and the shape and size can be freely controlled. Also,
Eliminate the trouble of removing seeds when eating like umeboshi,
No more worrying about spilling soy sauce or other seasonings.

In the prior art, there is a seedless artificial umeboshi that is wrapped with a covering material such as gelatin or oblate and is in the form of a capsule. However, it is difficult to control the texture and the workability is poor. There is also known a method for producing artificial umeboshi, in which a surface is coated with a coating solution comprising an alginic acid solution, a carrageenan solution, a pectin solution or a phacelerin solution, followed by contacting the surface with a coagulant solution to form a coating film. ,
In this method, a coating film is not formed only by the coating solution, but must be subsequently applied to the coagulation solution, and there is a problem in workability. Furthermore, it is difficult to coat the liquid with this method. In the present invention, a coating film is formed irrespective of a liquid or a solid simply by immersing it in a coating solution, so that foods of any shape and size can be easily provided. For example, in the case of fried egg made by mixing the soy sauce grains of the present invention into eggs, there is no need to put soy sauce separately in a lunch box as a side dish of a lunch box, there is no need to apply soy sauce, and soy sauce is placed outside the lunch box. Since it was found that there was no concern about spilling, it could be expected to be widely used as a side dish for lunch boxes.

Continuation of the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/00 A23L 1/05-1/06 A23L 1/328 A23L 1/48 A23P 1/04-1/08 JICST file (JOIS) JAFIC file (JOIS)

Claims (1)

(57) [Claims] 1. A Mentaiko, miso, seaweed boiled, plum other salts containing foods and their liquid, paste, and those in powder form, gellan gum or its xanthan, locust bean gum, guar gum, carrageenan A method for producing a food, characterized in that the surface is coated with a coating solution containing one or more selected from the group consisting of, for example, furceleran, pullulan, pectin, alginic acid, and alginic acid, followed by drying, followed by drying.