JPS5918967B2 - Method for manufacturing dried fish flakes, dried sardines, etc. - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a sheet of shaved dried fish such as dried bonito flakes or dried sardines using cracked pieces obtained by cutting dried dried sardines as raw material pieces. be.

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. 15176), a method in which joints are cut into flakes, moistened with water to make them flexible, compressed into a solid, and the apparent specific gravity is reduced to 1/2 or more of that before flaking. (Japanese Patent Application Laid-open No. 49-13359), the shavings formed on the compressed thin layer are sent in a wave shape into a compression cylinder, the wavy thin layer is compressed from the width direction of the waves, and after being taken out from the compression box, it is vacuum packaged. Alternatively, the raw shavings can be sprayed with oil, fat, cellulose calcium or sodium glycolate, and then the same process can be carried out, or the raw shavings can be treated with steam and the same process can be carried out (
(Special Publication No. 41-10169), or dried fish such as bonito flakes or dried sardines with a moisture content of 8 to 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 used in the same large shape as they have been cut, so even if pressure bonding is applied, it will simply be laminated and polymerized and will not promote adhesion. It was necessary to select the type of binder or binder and use a large amount thereof, or/and to heat the product 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 extremely difficult to adjust the amount of water added, the type and amount of binders added, and the heating temperature and time. When extracting, the scrapings and the like fall apart, making the broth cloudy and requiring a lot of residue to be filtered out, which is rather inconvenient to 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. Ta.

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 for rolled foods such as dried seaweed.

As a result of intensive research in order to eliminate these drawbacks and inconveniences of conventional products, the present inventors found that when cutting fish such as bonito flakes or dried sardines, fine racks (cracks) are formed on the surface of the shaved pieces. ) to give adhesion promotion properties and create a raw material piece, add a binder to it, and then pressurize it in a desired mold and press it into a dry seaweed-like shape, resulting in unprecedented adhesion and solidification properties. The flexibility of the fish makes it possible to use it in rolled foods such as dried seaweed, and since it does not disintegrate when placed in hot water to extract the stock, there is no need to strain the stock to make it cloudy. This is a completed method for manufacturing dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried dried sardines.

The present invention will be explained in detail below.

First, dried bonito flakes or dried sardines are ground by a method that creates fine racks on the surface of the ground piece.

As a method for this, for example, a cutting blade having very small irregularities on the cutting edge may be used to cut away raw material knots and the like.

The chip cut by this method is usually 2/100 m.
Even if the thickness is the same as the speed, fine racks will appear over the entire surface, and the size and thickness of the chipped chips will be constant.

In this way, it is possible to make fine racks and cut pieces of a certain size and thickness at the same time as cutting, so it is possible to cut and transport,
Productivity such as measurement is good, and since the air contact time can be shortened, raw material pieces with a fresh flavor and less affected by oxidation etc. can be obtained.

In addition, in the above-mentioned cutting process, the shape of the cutting blade and the contact angle with the raw material knot are adjusted as appropriate to suit the quality of the raw material piece and the close solidification conditions during pressure forming, and the resulting raw material piece is It is desirable to impart adhesion promoting properties to the product and at the same time to make the density and thickness of the product more constant during pressure molding.

Next, seasonings or a binding auxiliary liquid are appropriately added to the raw material pieces, and the mixture is pressurized in a desired mold to obtain a sheet of dried seaweed-like dried fish flakes or dried dried sardines.

Unlike conventional manufacturing methods, the kerifushi sheet obtained by the present invention uses raw material pieces that have fine racks on their surface and are adjusted to a certain size and thickness, so the unit weight is The number of tsubo is large.

In addition, although the above-mentioned kerifushi sheet has an integrated composition, there are many discontinuous parts in the polymerized parts of the raw material pieces, for example,
It is formed into a sardine-like structure.

Therefore, the kerifushi sheet of the present invention has good adhesion and solidification properties due to the action of the cracked portions of the raw material pieces, and when bending force is applied, it is buffered by the discontinuous portions and cracked portions, so it does not break or break. A flexible product that does not 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.

In addition, the shavings sheet obtained by the present invention not only can be used for rolled foods such as dried seaweed due to its flexibility and adhesive solidification properties, but also when placed in hot water for extraction of stock. Since it does not disintegrate, the stock does not become cloudy, and there is no need to filter the residue, just pick it out with chopsticks or the like.

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 give the shavings sheet of the present invention a high IJ taste in its flavor, color tone, etc., it can be applied to seasonings, agricultural, livestock and marine products, and processed products thereof 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 then shave the bonito flakes with a cutting edge that has an uneven shape of about 0.5 nm in width to obtain shaved pieces with a thickness of about 2/100 mm that have fine racks on the surface. .

A seasoning binding auxiliary liquid 257711 prepared according to the following specifications is uniformly added to this ground piece 5001 using a sprayer to obtain a raw material piece.

Specifications of seasoning binding auxiliary liquid Bonito extract paste 5 parts Chemical seasoning
5 parts water
50 parts gum arabic
5 part dextrin 3
5 parts The above seasoning binding auxiliary liquid is prepared as follows.

First, add bonito extract paste and chemical seasoning to 30 parts out of 50 parts of water, stir and mix to dissolve, further add dextrin, stir and mix in the same manner and dissolve.

Separately, gum arabic was gradually added to 20 parts of water and dissolved by stirring.

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

Weighed 6 grams of the above raw material pieces to a width of 180 mm and a length of 210 m.
After uniformly distributing it on the bottom of a stainless steel mass forming mold having an internal volume of 30 mm in depth, a drawing forming mold was fitted thereto, and the mixture was then put into a pressurizing machine at a rate of 80 kg/crj.
Pressurize at f@degrees pressure for about 15 minutes.

After that, the mold was removed, and a shavings sheet was obtained. This shavings sheet had good mold releasability, maintained appropriate flexibility, and did not disintegrate into pieces even when immersed in hot water.

Claims (1)

[Claims] 1. When cutting dried fish such as bonito flakes or dried sardines, cracks are created on the surface of the cut pieces, a binder is added to the cut pieces, and then pressure is applied in a desired mold. A method for producing a sheet of shaved dried fish, dried sardines, etc., characterized in that the sheet is made of dried fish or dried sardines.