JPS6234370B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a sheet-shaped food made of dried stubble impregnated with edible fat and oil, and a method for producing the same.

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 shavings together, or apply pressure without adding a binder to the shavings, or heat and pressurize the shavings to bind the shavings together. I was doing it. Sheet foods produced using these methods lose moisture over time, becoming less flexible and prone to bending or tearing, and the fish oil in the shaved bushes, which contains highly unsaturated fatty acids, oxidizes. taste, color, and aroma are likely to deteriorate. In addition, with these methods, if the cut knots are simply sandwiched between the pressurizing surfaces of the pressurizing body and pressurized, the peelability is not good, and if the cut knots are not pressed soon after cutting, the binding properties will deteriorate. Another disadvantage is that the binding is weak when pressurized, and the sheet-shaped food tends to lose its shape or fall apart.

The present invention relates to a sheet-shaped food that overcomes these difficulties and a method for producing the same. be. For example, when using a plate-shaped pressurizing body, add edible oil or fat to the cut bonito flakes, and thin the bonito flakes 1 to an appropriate area (for example, the same size as dried seaweed) on the pressurizing body 2, and as much as possible. Disperse them so that there are no gaps, cover them with another pressurizing body 2, sandwich the shaved knots between both pressurized bodies, and pressurize the pressed body 2 to bind the shaved knots 1 together to form a sheet. It is designed to be molded into a shape.

The pressurizing body used in the present invention can be used in combination, with the two pressurizing body surfaces being flat such as a plate or belt, or curved such as a roll. It can be either flat or curved. Therefore, the example using the plate-shaped pressurizing body described above is a combination of flat surfaces.

For example, as a combination of a flat surface and a curved surface, a pressure body of a belt and a roll is used, and shavings to which edible oil and fat have been added are dispersed on the flat belt, and from one end above the pressure roll, the pressure roll is placed at an equal distance from the belt. Both are rotated and pressurized at the same speed to obtain a sheet-shaped food of dried bonito flakes. In the case of a combination of curved surfaces, for example, a pair of opposing rolls is used as a pressurizing body, and both are rotated in pressure contact left and right or vertically downward at the same distance speed, and edible fats and oils are added between the pressurized surfaces. The shaved bonito flakes are dispersed and added to obtain a sheet-like food of shaved bonito flakes.

The thickness of the shaved knots 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 20μ to 80μ thick and 1.5μ wide.
It is cut into 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 or dried sardines are shaved to a thickness of 20 μm to 80 μm using a conventional method, and then cut into a width of 1.5 μm to 80 μm.
Finely chopped to about 3mm or crushed
Cut into strips of about 20 to 40 mm.

C. Thickness of fish flakes such as bonito flakes and mackerel flakes, or dried sardines etc.
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 sizes.

In order to maintain the quality of the product, it is desirable that the moisture content of these dried bonito flakes be 15 to 20%.

Examples of edible fats and oils include vegetable oils such as sesame oil, cottonseed oil, rapeseed oil, corn oil, olive oil, and fallen raw oil; animal fats such as pork and beef tallow; and hydrogenated oils and fats such as shotoning, which is hydrogenated fish oil as appropriate. It is desirable to use substances that are difficult to oxidize, such as , and other oils and fats, and these may be used alone or in an appropriate combination. In addition, these fats and oils are added as they are in the form of liquid oils, while solid fats are heated to liquefy and added by spraying or other appropriate means. The amount of oil and fat to be added varies depending on the type of oil and fat, whether or not the sheet-shaped food is seasoned with bonito flakes, and the type and amount of the mixed ingredients, but it is 0.1 for bonito flakes.
-5%, preferably about 1-3%. When the amount of edible fat added exceeds 5%, the binding properties of the shavings decrease, and the sheet-shaped food obtained tends to crumble, and is sticky, and the flavor of the fat becomes stronger, resulting in a product of lower 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.

A binder may or may not be added to the shavings.
When using a binder (for example, dextrin powder, gum arabic powder, etc.), mix it with salt, chemical seasonings, etc., and mix it into the bonito flakes in powder form.
It may be used as a binder liquid by dissolving it in water together with starch, bonito extract, etc. 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/cm ²
It is desirable that it be above. Note that pressurization may be performed without heating or may be performed while heating.

When pressurizing the kerifobushi, if the combination of pressurizing bodies used is a flat surface and a flat surface, for example, as shown in Fig.
It is dispersed thinly and with as few gaps as possible on a plate-shaped pressure body 2 made of a synthetic resin with good mold releasability, such as a hard polyethylene plate, and on top of it, another plate-shaped pressure body 2 is applied as shown in Figure 1B. It is preferable to cover the pressure body 2 and apply pressure from above the pressure body 2 using a press machine or other appropriate machine. In this case, in order to improve productivity, the pressurizing body 2 and the shavings 1 may be laminated in several layers as shown in FIG. 2, and this may be pressurized in the lamination direction.

The thickness of the pressurizing body 2 is preferably 0.5 mm or more, and preferably has some elasticity.
If the pressurizing body 2 has elasticity, even if the thickness of the dispersed kerifobushi 1 is uneven and uneven, the pressurizing body 2 deforms unevenly in response to the unevenness when pressurized, so that it is approximately uniform over the entire kerifibushi. A force is added.

In addition, when the combination of pressure bodies is a flat surface and a curved surface, or a curved surface and a curved surface, the contact area between the two pressure bodies becomes very small, so the material of the pressure body is You can choose from a wider variety of materials than usual.

Note that kerifobushi may be cut not only from fish flakes but also from dried sardines, 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 strength 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 kerifushi, or oyster kelp chopped into pieces of 1.5 to 2 mm wide x 20 to 30 mm long may be mixed with kerifushi.

When using umeboshi pulp, it can be freeze-dried and crushed before being mixed into the kerifobushi, and when sesame seeds are being used, it can be ground as is or roughly ground before being mixed into 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 will provide excellent flexibility, and a size similar to that of dried seaweed will result in a product with excellent flexibility. It is easy to manufacture, and it is convenient to create new products by forming it into a sheet and then polymerizing and adhering it to dried seaweed.

In addition, food products formed into sheets are cut into appropriate sizes, packaged with gas exchange using packaging materials with low oxygen permeability and high moisture resistance, or packaged with an oxygen absorber sealed in the product. This is desirable.

As mentioned above, since the present invention is made by adding edible fats and oils to dried bonito flakes, it has the following various effects.

Since the dried bonito flakes are impregnated with edible oil and fat, the water content of the dried bonito flakes is less likely to scatter, thereby maintaining the flexibility of the sheet-shaped food.

Since the bonito flakes are impregnated with edible fat, the oxidation rate of the fish oil in the bonito flakes containing highly unsaturated fatty acids is delayed, and the deterioration of the color, taste, and aroma of the sheet food is reduced.

The peelability when peeled off from the pressurized body 2 after pressure molding is good, and therefore, the tightly formed sheet-like food is less likely to be torn or chipped when peeled off, and the occurrence of defective products is reduced.

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 embodiments of the present invention. 1 is a kezuribushi, 2 is a pressurized body.

Claims (1)

[Claims] 1. 0.1 to 5 of the obtained sheet-like food to the bonito flakes
% of edible oil and fat, and then disperse the bonito flakes in an appropriate area and pressurize them to bind the bonito flakes together and form them into a sheet, giving the sheet-shaped food flexibility and peeling. A sheet-shaped food product characterized by improved properties and delayed oxidation of fish oil in shaved bonito flakes. 2. The sheet-shaped food according to claim 1, which uses dried bonito flakes to which other foods have been added. 3. The sheet-shaped food according to claim 1, which uses dried bonito flakes to which a binder is added. 4. The sheet-shaped food product according to claim 1, wherein the dried bonito flakes do not contain a binder. 5 0.1 to 5 of the resulting sheet food to the shaved bonito flakes
% of edible oil and fat is added, and the bonito flakes are dispersed in an appropriate width between the pressurizing surfaces of a pressurizing body and pressurized, thereby binding the bonito flakes together and forming them into a sheet. In a method for producing a sheet-shaped food product, which imparts flexibility to the product, improves peelability, and delays the oxidation of fish oil in bonito flakes, the pressing surfaces of the pressurizing body are flat and flat, flat and curved, or curved and curved. A method for producing a sheet-shaped food product, characterized in that a combination of the following is used. 6. Claim 5, in which the shaved knots are alternately sandwiched between a plurality of plate-shaped pressurizing bodies whose front and back surfaces are pressurizing surfaces, and are laminated in several layers, and pressure is applied in the direction of the lamination.
The method for producing the sheet-shaped food described in Section 1. 7. The method for producing a sheet-shaped food according to claim 5, which uses dried bonito flakes to which other foods have been added. 8. The method for producing a sheet-shaped food according to claim 5, wherein the dried bonito flakes are used without the addition of a binder. 9. The method for producing a sheet-shaped food according to claim 5, wherein a binder is added to dried bonito flakes.