JPS6234369B2 - - Google Patents

Description

[Detailed Description of the Invention] [Detailed Description of the Invention] The present invention is characterized in that the kerifubushi are dispersed in an appropriate area and pressurized to bind them together and formed into a sheet shape, and at the same time, the kerifibushi is impregnated with edible oil and fat during pressurization. This invention relates to a method for producing sheet-shaped foods.

Traditionally, methods for producing this type of food include adding binders (starch, powdered starch syrup, proteins, gums, cellulose, alginic acid, etc.) or wetting agents (polyhydric alcohols, sodium lactate, etc.) to the bonito flakes. After adding, heat and pressurize, or simply pressurize without heating to bind the karebushi together, or apply pressure without adding a binder to the karebushi, or heat and pressurize to bind the karebushi together. That's what I was doing. Sheet foods produced using these methods lose moisture over time, becoming less flexible and prone to bending or tearing. Oxidizes, taste, color,
Fragrance deteriorates easily.

In addition, in these methods, if the cut knots are simply sandwiched between the pressurizing surfaces of the pressurizing body and pressurized, the peelability after pressure is not good, and if pressure is not applied soon after cutting the cut knots, binding may occur. There are also disadvantages such as poor binding properties when pressurized, and the sheet-shaped foods tend to lose their shape or fall apart.

In order to solve these difficulties, the present invention, for example, when a plate-shaped pressurizing body 1 is used, the pressurizing surface 2 is coated with edible oil, and the pressurizing surface 2 is coated with dried fish, dried sardines, etc. The cut bonito flakes 3 are thinly distributed over an appropriate area (for example, the same size as dried seaweed), with as few gaps as possible, and another plate-shaped pressurizing body 1 is placed on top of the pressurizing surface coated with edible oil. 2
Place the shavings 3 between the pressure surfaces 2 so that they are in contact with each other.
After that, by applying pressure with the pressurizing body 1, the shavings are bound together and formed into a sheet shape.

The pressurizing body 1 used in the present invention may have two pressurizing surfaces that are flat, such as a plate or a belt, or curved, such as a roll; combinations thereof include flat and flat surfaces, flat and curved surfaces, It can be either a curved surface or a curved surface. Therefore, the example using the plate-shaped pressurizing body described above is a combination of flat surfaces. An example of a combination of a flat surface and a curved surface is a combination of a belt and a roll. In this case, the pressurizing surface of the flat belt is coated with edible oil and fat, and a powdered binder and seasoning are added and mixed with it. By dispersing in the same manner as in the case of a plate-shaped pressurizing body, and rotating a pressurizing roll with edible oil and fat applied to the curved pressurizing surface from one end of the upper end at the same distance speed as the belt. To obtain a sheet-like food of dried bonito flakes impregnated with edible oil and fat by pressurizing the dried bonito flakes.

As a combination of curved surfaces, for example, a pair of opposing rolls is used as a pressurizing body, edible oil is applied to each curved pressurizing surface, and both are pressurized left and right or vertically downward so that they are at equal distance speed. The bonito flakes are brought into contact and rotated, and the bonito flakes are thinly distributed between the pressurized surfaces with as little gap as possible to obtain a sheet-like food of the bonito flakes impregnated with edible oil and fat.

Furthermore, since most of the sheet foods obtained by the production method of the present invention are thin, with a thickness of 1 mm or less, they are easily impregnated with edible fats and oils, so that at least the two pressurizing surfaces of the pressurizing body used are Edible oil or fat may be applied to only one pressurized surface.

The thickness of the cutting used in the present invention is 0.2 mm.
Any of the following thinly shaved flakes may be used, but the following are preferable.

A. Pre-process fish flakes such as bonito flakes and mackerel flakes or dried sardines using a conventional method, and then cut them into 20 μm to 80 μm thick and 1.5 μm wide.
Shaved into fine pieces of about 3 mm, or crushed into pieces of about 20 to 40 mm in length.

B. Fish flakes such as bonito flakes and mackerel flakes, dried sardines, etc., finely chopped into pieces of about 20 to 80 mm thick and 1.5 to 3 mm wide by conventional methods, or crushed into strips of about 20 to 40 mm. thing.

C. Directly cut fish such as bonito flakes and mackerel flakes or dried sardines to the desired thickness.
It is shaved to a size of 10μ to 70μ, about 2 to 5 meshes.

D. Fish flakes such as bonito flakes and mackerel flakes or dried sardines are shaved to a thickness of about 20 to 80 microns using a conventional method, and then crushed into pieces of about 2 to 5 mesh pieces.

In order to maintain the quality of the product, it is desirable that the moisture content of these dried bonito flakes be 15 to 50%. A binder may or may not be added to the shavings. Binder (e.g. dextrin powder, gum arabic powder, etc.)
When using it, it may be mixed with salt, chemical seasonings, etc. and mixed into the bonito flakes as a powder, or it may be dissolved in water with starch, bonito extract, etc. and used as a binder liquid. When a binder is not added, the moisture originally contained in the kerifobushi tissue is leached to the surface of the kerifobushi, and the water-soluble proteins that are dissolved in this moisture or stably present in an emulsion state with other ingredients are exposed to the outside air. Let it denature and solidify.

In order to do this, it is necessary to apply pressure to the extent that the water in the tissue of the kerifubushi leaches out to its surface, and the pressure is determined based on the type of kerifobushi, the amount of dispersion, the moisture content, the thickness, the shape, the quality, and after cutting. Although it varies depending on the elapsed time until pressurization, at least 50Kg/
It is desirable to set it to cm ² or more. Note that pressurization may be performed without heating or may be performed while heating.

The edible fats and oils to be applied to the pressurizing surface 2 of the pressurizing body 1 include vegetable oils such as sesame oil, cottonseed oil, rapeseed oil, corn oil, olive oil, and fallen seed oil, animal fats such as lard and beef tallow, and fish oils. It is desirable to use edible fats and oils that are hard to oxidize, such as hardened fats and oils such as shotoning, which have been appropriately hydrogenated, and other fats and oils, and these may be used alone or in an appropriate combination. These oils and fats are applied as they are in the form of liquid oils, while solid fats are heated and liquefied and applied by spraying or other appropriate means. The amount of oil and fat to be applied varies depending on the type of oil and fat, the presence or absence of seasoning of the sheet-shaped food made from bonito flakes, and the type and amount of mixed materials, but it is 0.1 to 5%, preferably 1% to the bonito flakes.
~3% is good. When the addition of edible fats and oils exceeds 5%, the cohesiveness of the bonito flakes decreases, and the resulting sheet-like food tends to crumble, become sticky, and the flavor of the fats and oils becomes stronger, resulting in poor quality. If the amount of edible fat added is less than 0.1%, the resulting sheet-like food will not have sufficient flexibility or peelability, and it will also be difficult to sufficiently delay the oxidation of the fish oil in the bonito flakes.

When the combination of pressure bodies used is a flat surface and a flat surface, the plate-shaped pressure body 1 may be, for example, a Teflon plate,
It is best to use synthetic resin thin plates with good mold releasability, such as silicone rubber plates and hard polyethylene plates.

The pressurizing body 1 preferably has a thickness of 0.5 mm or more, and preferably has some elasticity.

If the pressurizing body 1 has elasticity, even if the thickness of the dispersed kerifubushi 3 is uneven and uneven, the pressure surface 2 deforms into an uneven shape corresponding to the unevenness during pressurization, so that it is approximately uniform over the entire kerifubushi. pressure is applied.

In order to pressurize the shavings 3, it is sufficient to apply pressure from above the pressurizing body 1 using a press machine or other suitable machine.In this case, in order to improve productivity, pressurizing the pressurizing body 1 and the shavings 3 as shown in Fig. 2. These may be alternately laminated in several layers and pressurized in the lamination direction.

In addition, when the pressurizing body is a combination of a flat surface and a curved surface, or a curved surface and a curved surface, the contact area between the two pressurizing surfaces becomes very small, so the material of the pressurizing body and its pressurizing surface is a plate-shaped pressurizing body. You can choose from a wider variety of materials than in the case of .

Skeleton flakes may be cut from dried sardines as well as fish flakes, and may also contain foods other than binders, such as dried seaweed, tororo kelp, oboro kelp, pickled plum pulp, and various seasonings. , spices, etc. may be added. In this case, the amount added should be such that the binding force for binding into a sheet is not impaired. When using dried seaweed, for example, chop or rub it into pieces about the same size as dried dried seaweed, and mix it with dried dried seaweed.

When using kelp, for example, tororo konbu crushed into pieces of about 5 mesh size may be mixed with kerifobushi, or oboro konbu cut into pieces of 1.5 to 2 mm in width and 20 to 30 mm in length may be mixed in with kerifushi.

When using umeboshi pulp, it can be freeze-dried and crushed before being mixed with the kerifobushi, and when using sesame, it can be mixed as is or after being coarsely ground and mixed with the kerifobushi.

The thickness and size of the sheet-shaped food to be pressure-formed can be selected appropriately.For example, a thickness of 1 mm or less provides excellent flexibility, and a size similar to that of dried seaweed. Then it is easy to manufacture,
It is also convenient for creating new products by forming it into a sheet and then polymerizing and bonding it with dried seaweed.

In addition, food products formed into sheets are cut into appropriate sizes and packaged with gas exchange using a packaging material with low oxygen permeability and high moisture resistance, or packaged with deoxidizing materials. This is desirable.

As described above, the present invention involves forming the kerifubushi into a sheet by sandwiching the kerifubushi 3 between the pressure surfaces 2 coated with edible oil and fat, and at the same time, the edible oil and fat applied to the pressurizing surface 2 impregnates the kerifobushi during pressurization. The following types of effects can be achieved.

(1) Since the entire sheet-shaped food is impregnated with edible oil and fat almost uniformly, a high-quality sheet-shaped food with consistent quality can be obtained.

(2) Since the dried bonito flakes are impregnated with edible oil and fat, the moisture in the dried bonito flakes is less likely to scatter, and the flexibility of the sheet food is maintained.

(3) Since the karebushi is impregnated with edible oil, the oxidation rate of the fish oil in the karebushi, which contains highly unsaturated fatty acids, is delayed, and the color, taste, and color of the sheet food are reduced.
Deterioration of fragrance is reduced.

(4) Good releasability when peeled from the pressurized body 1 after pressure molding, therefore, the tightly formed sheet-like food is less likely to tear or chip when peeled off, and there is less occurrence of defective products. Become.

Add edible oils and fats to the resulting sheet food.
Since it is applied at a rate of 0.1 to 5%, there are cases where too much edible oil and fat reduces the binding properties of the shavings, and the sheet-like food obtained tends to crumble or become sticky.
I have never experienced a situation where the flavor of oils and fats becomes stronger and the quality deteriorates.

On the other hand, if there is too little edible oil or fat, the flexibility and releasability of sheet foods are insufficient, and it is difficult to sufficiently delay the oxidation of the fish oil in dried bonito flakes.

[Brief explanation of the drawing]

FIGS. 1A and 2B are explanatory diagrams showing an embodiment of the present invention. 1 is the pressurizing body, 2 is the pressurizing surface, and 3 is the shavings.

Claims (1)

[Scope of Claims] 1. Apply 0.1 to 5% of the sheet food from which edible oil and fat can be obtained to the pressure surface of the pressure body, and disperse the shaved knots in an appropriate width between these two pressure surfaces, A sheet characterized in that the shavings are pressed together through a pressurizing body to bind the shavings together to form a sheet, and the shavings are impregnated with edible oil and fat applied to the pressurized surface. A method for manufacturing food products. 2. A method for producing a sheet-like food according to claim 1, in which the pressurizing body is a pressurizing body whose two pressurizing surfaces are a combination of a flat surface and a flat surface, a flat surface and a curved surface, or a curved surface and a curved surface. . 3. The method for producing a sheet-like food according to claim 1, wherein at least one of the two pressure surfaces is coated with edible oil or fat. 4. Manufacture of a sheet-like food according to claim 1, in which several layers are laminated by sandwiching and dispersing shaved knots alternately between a plurality of plates whose front and back surfaces are pressurizing surfaces, and pressure is applied in the direction of the lamination. Method. 5. A method for producing a sheet-like food according to claim 1, which uses dried bonito flakes to which other foods have been added. 6. The method for producing a sheet-like food according to claim 1, which uses dried bonito flakes to which a binder is added. 7. The method for producing a sheet-like food according to claim 1, wherein the dried bonito flakes do not contain a binder.