JPS5816853B2 - Method for producing hard-to-disintegrate shavings of dried fish, dried sardines, etc. - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a method for producing difficult-to-disintegrate fish flakes such as bonito flakes or dried sardines using as raw material pieces obtained by processing shaved pieces of dried sardines into fine pieces. The present invention relates to a method for manufacturing a shavings sheet.

Conventionally, the method for crimping shaved flakes such as fish flakes is to spray an aqueous solution of polyhydric alcohol onto the surface of the flaked flakes, and then
A method of putting this in a mold and compressing it to solidify it (Special Publications Act 1977)
-14276), a method in which shaved bonito flakes such as bonito flakes are mixed with tororo kelp, sprayed with fresh water or agar solution, or sprinkled and stirred, the mixture is made plastic and then squeezed (
(Japanese Patent Application No. 18-15176), a method in which joints are shaved into flakes, which are then moistened to give them flexibility and then compressed into a solid form, with an apparent specific gravity that is 1/2 or more of that before flaking. (Japanese Patent Application Laid-Open No. 49-13359), the shaved flowers formed on the compressed flake layer are fed into a compression cylinder in a wave-like manner, the wavy thin layer is compressed from the width direction of the waves, and after being taken out from the compression sieve, it is vacuum packaged. Or, a method in which the raw material shaved flowers are sprayed with oil, fat, cellulose calcium or sodium glycolate, and then similarly treated with steam (Japanese Patent Publication No. 41-10169), or The water content of dried fish such as bonito flakes or dried sardines is reduced to 8-30%.
There are methods such as holding it in water, coating it with a binder, and squeezing a predetermined amount, or squeezing it under a predetermined pressure or/and heating (Japanese Patent Laid-Open No. 101559/1983).

In all of these methods, dried bonito flakes are shaved using conventional methods, and the shaved pieces in the same shape are used as raw materials, and most of the products require solidification and immersion in hot water. It was intended to be easily disintegrated when

According to these conventional methods, the raw material pieces are ground and 5
Since large shapes are used, even if pressure bonding is applied, it will simply result in lamination polymerization and will not promote adhesion.Therefore, the type of hydration and binder should be selected and the amount used should be increased. or/and it was necessary to heat the material at a relatively high temperature during pressure molding to provide strong binding properties.

However, if the amount of added water or binder is large, the quality will be significantly deteriorated, and the release property from the mold will be poor, reducing yield and work efficiency.If heated, water will evaporate and flexibility will be lost. In addition to this, it also had the drawback that the flavor was particularly markedly reduced.

In addition, for products that are disintegrating in hot water, it is especially difficult to adjust the amount of water added, the type and amount of binder added, and the heating temperature and time, and it is difficult to make stock using these products. During extraction, the shavings and the like fall apart, making the stock cloudy and the residue must be filtered, which is rather inconvenient during use.

Furthermore, products made using the conventional method have large cutting pieces that are laminated and polymerized, so there are few discontinuous parts, resulting in poor flexibility, and they also have drawbacks such as being prone to breakage and deformation when bent. Was.

As described above, the products produced by the conventional method are not satisfactory in terms of flavor, adhesion, and flexibility, and it has been impossible to use them in rolled foods such as dried seaweed.

In order to eliminate these drawbacks and inconveniences of conventional products, the inventors of the present invention have conducted extensive research, and as a result of their extensive research, they have found that the width of 1. A piece of raw material with ~57 ul and a length of 70 □ or less that has adhesion promoting properties is added, a binder is added to it, and then it is pressurized in a desired mold and crimped to form a dry seaweed shape, which is unprecedented. It has good adhesion and flexibility, making it possible to use it in rolled foods such as dried seaweed.Furthermore, it does not disintegrate when placed in hot water to extract the stock, so the stock does not become cloudy and does not require filtration. This method has been completed to produce a sheet of hard-to-disintegrate dried fish flakes or dried sardines.

The present invention will be explained in detail below.

First, after pre-processing dried bonito flakes or dried sardines, etc. using a conventional method, for example, in the case of a rotary disk type shaving machine, the raw material shavings are cut in advance in the cutting direction to 707 Ilj/l or less, and then the raw material for the car or shaving machine used is By intermittently operating the nodal pressure welding plate, it is ground into fine pieces, or after being ground by a conventional method, it is roughly chopped into pieces with a width of 1~
5 blades with a length of 90□ or less, and these are used as raw material pieces.

In the grinding and shredding processes to make fine pieces, the shape and size of the pieces are adjusted appropriately to suit the quality of the raw material and the adhesion solidification conditions during pressure forming. is 7111
1. Most of the above items are placed so that the curled part of the cutting piece is parallel to the horizontal plane ζ, so the curled part does not have much influence on adhesion promotion, and Small ones have fewer laminated polymer parts and more discontinuous parts, which reduces the crosslinking effect and poor adhesion and solidification.
Preferably the width is 1.5 to 31 uI and the length is 10 to 50. Adhesion promoting properties are imparted to the raw material pieces to a certain extent.

- In the above-mentioned grinding process and shredding process, the size of the raw material pieces must be uniform so that the density and thickness of the product will be constant during pressure forming, and from the viewpoint of improving productivity. is desirable.

Next, seasonings or binding auxiliary liquid are added to the raw material pieces as appropriate, and pressure is applied in a desired mold to obtain a sheet of dried seaweed-like dried fish flakes or dried dried sardines that is difficult to disintegrate.

Unlike the case of conventional production methods, the shavings sheet obtained by the present invention uses a large number of pieces per unit weight because the raw material pieces used are finely chopped pieces prepared to have a certain width and length.

In addition, the dried seaweed-like pressure molded material has an integrated composition, but the polymerized parts of the raw material pieces have many discontinuous parts, such as a mesh-like structure or a sardine-like structure. molded.

Therefore, the cut-off sheet of the present invention has a cross-linked structure in which the fine cut-off pieces are intertwined with each other, so it has good adhesion and solidification properties, and when bending force is applied, it is buffered by the discontinuous portion. Therefore, a flexible product that does not break or lose its shape can be obtained.

As described above, the manufacturing method of the present invention does not require excessive moisture or heating to press the raw material pieces together as in the conventional method, so the quality of the kerifushi is not impaired and high quality kerifushi sheets can be produced. It also has the advantage of very good mold releasability and high yield and work efficiency.

Furthermore, due to its flexibility and strong cross-linked structure, the shavings sheet obtained by the present invention not only can be used for rolled foods such as dried seaweed, but also when placed in hot water for extraction of stock. Since it does not disintegrate, the stock does not become cloudy, and the residue can be removed from the system with chopsticks, without the need for filtration.

If this residue is seasoned like kanroni, it can be reused as a delicacy food with a good shape, and it is also useful for the effective use of resources.

Furthermore, the kerifushi sheet of the present invention has a great adhesion effect between the polymerized parts of each raw material piece, and its surface layer is smoother than ever before, so the contact area with air is small, resulting in quality deterioration due to drying, oxidation, etc. is significantly reduced.

Therefore, the shavings sheet of the present invention has excellent preservability and can be used as preserved food, emergency food, portable food, etc.

The shelf life of dried bonito sheets can be further improved by using vacuum packaging or inert gas-filled packaging.

Furthermore, in order to have variations in flavor, color tone, etc., the shavings sheet of the present invention can be used for seasonings, agricultural, livestock, and marine products, and processed products thereof, etc., within a range that does not impair its adhesion and solidification and flexibility. There is no problem in adding other materials.

Examples of the present invention will be shown below.

Pre-process the dried bonito flakes using a conventional method and shave them to a thickness of 3.
/ Obtain approximately 100 U of shavings (shavings).

This cutting piece was cut through a cutter to a width of 2.5 Tun and a length of 50 to 70 Tun. Finely chop.

A raw material piece is obtained by uniformly adding 25 m of a seasoning binding auxiliary liquid prepared according to the following specifications to 50 m of this finely chopped piece using a sprayer.

Specifications of seasoning binding auxiliary liquid Dextrin 40 parts Water 45 parts 5 parts starch Bonito extract paste 5 parts Chemical seasoning 5 parts The above-mentioned seasoning and pickling auxiliary liquid is prepared as follows.

First, bonito extract paste and chemical seasonings are added to 25 parts of 45 parts of water, stirred and mixed to dissolve them, and dextrin is further added thereto and similarly stirred and mixed to be dissolved.

Separately, gradually add starch to 20 parts of water and stir to dissolve.

Next, the solid solutions are combined and stirred and mixed while heating to about 80°C to sufficiently dissolve them, thereby forming a seasoning binding auxiliary liquid.

The weighed raw material piece 61 has a width of 1801 uI and a length of 21
After uniformly distributing it on the bottom surface of a stainless steel splitting mold having an internal volume of 0yns and depth 30111JII, a mold 6 was fitted thereto, and the mixture was directly applied to a pressure machine 5.
Pressure is applied for about 15 minutes at a pressure of about 80 kg/cti.

After that, the mold was removed, and a shavings sheet was obtained.

This shavings sheet had good releasability, retained excessive flexibility, and did not fall apart even when immersed in hot water.

Next, in order to show how superior the present invention is, a comparative study was conducted on the binding properties and flexibility of the kerifushi sheet according to the present invention and a kerifushi sheet made of finely chopped shavings with a length of 71 m or more as raw material pieces.

The results are shown in Table 1.

In Table 1, Samples A, C, E, and G are made from raw material pieces that were cut into pieces with a length of 70 μ or less using a 2.5M wide cutting edge. Samples B, D, F, and H are shaving sheets made of raw material pieces that were cut into pieces using the above-mentioned cutting edge, including pieces with a length of 71M or more.

All of the above-mentioned kerifushi sheet samples are made from dried bonito flakes of the same quality and shaved to a thickness of 3 to 7/100 rtts, and the pressure conditions were 80 kg/cIiL for 15 minutes, and the other conditions were as described above. For example, in the same way, 5g/210X1
It was made into a sheet of 80M.

The bonding strength was measured using a rheometer manufactured by Fudo Kogyo (NRM-
2010J-CW), fix the sample in the form of a 15 x 90 m strip so that the distance between the top and bottom ends was 80 m, and move the bottom end downward at a speed of 20 ms/min until the maximum The load was taken as the binding strength.

The flexibility was measured by fixing the above-mentioned strip-shaped sample in the same manner as above, moving the lower end upward for 20 minutes, and moving it downward again, and taking the maximum load at breakage as the measured value of flexibility.

In all of the measurements described above, each square of three sheets manufactured under the same conditions was measured.

Comparing the results in Table 1, we get Table 2.

*1 This value shows the value of (Binding strength - Flexibility measurement value).The measurement value of flexibility is the binding strength after being folded once. Therefore, if the value shown here is negative, it can be said that there is no flexibility.

According to Tables 1 and 2 above, the kerifushi sheets according to the present invention (samples A, C, E, and G) have a lower moisture content than the ordinary kerifushi sheets (samples B, D, F, and H). Both high and low amounts will give higher binding properties and flexibility, and especially in terms of binding properties, the former one can stably obtain higher binding properties than the latter one (quality becomes stable).

Claims (1)

[Scope of Claims] 1. After cutting fish flakes such as bonito flakes or dried sardines into fine pieces with a width of 1 to 5 mm and a length of 70 g or less, a binder is added to the cut pieces, and then a desired 1. A method for producing a sheet of hard-to-disintegrate dried dried fish or dried sardines, which is formed by pressurizing and solidifying the sheet in a mold. 2 Fish flakes such as bonito flakes or dried sardines are shaved using a conventional method, and the width is 1 to 5 mm and the length is 70 mm. Difficult to disintegrate fish flakes or dried sardines, etc., which are made by finely chopping and processing the following, adding a binder to the scraped pieces, and then pressurizing them in a desired mold to solidify them. A method for producing a sheet of dried bonito flakes.