JPS6320490B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention is a method for producing instant food utensils that have high water permeability and good restorability by using heat-coagulable proteins and starches, such as egg protein and wheat starch, as main raw materials and drying them using high frequency. It is related to.

Conventionally, heat-coagulable proteins such as egg protein, milk protein, soy protein isolate, and fish protein have been considered suitable for producing ingredients for instant foods, and it is widely practiced to cook and dry them to make ingredients. ing. Conventionally, when manufacturing such a drying tool, egg protein, etc. and starch, etc. are mixed in an appropriate ratio to form a viscous substance with relatively high viscosity, and this is allowed to drip onto a tray.
It is cooked and dried using high frequency or other heating means to form a dry tool. If high frequency is used for heating at this time, air bubbles dissolved in water or mixed in during mixing will expand, resulting in a volume expansion ratio of 2.
It is a porous puffed food that is ~3 times as thick and has a milky white, gluten-like or castella-like appearance.

This is because when a certain amount of the above-mentioned viscous material is dropped onto a tray, the viscosity is high, so it does not spread around, and there are many air-containing bubbles, so it is heated and expanded and fixed in its original form, resulting in a thick core. As a result, the surface area of the product is small, resulting in poor restorability of the product, especially the core, and furthermore, the porous nature of the product results in disadvantages such as a texture different from the original texture of the raw material. To solve this problem, it may be possible to add water to the mixture to lower its viscosity and then heat it, but in this case, the dripping mixture may flow and become an amorphous shape, or the edges may be heated first. Since the core is successively reached, the core is blocked by the heated deformed edge and expands and fixes in a funnel shape, but the edge is torn or not, so it does not expand into a flat disk shape.

Conventionally, when such a mixture of egg protein and starch is heated and dried using high frequency waves, it has been assumed that swelling occurs, and even if this causes the above-mentioned drawbacks, no research has been conducted to resolve them. I couldn't.

As a result of conducting research to eliminate the above-mentioned drawbacks and to produce a drying tool that takes advantage of the original texture of the raw material, the inventor of the present invention has developed a drying tool that combines heat-coagulable proteins such as egg protein with starch, etc. After making a heavy viscous material and dropping a certain amount onto a tray, it is depressurized in a decompression device to cause it to expand and degas, then the decompression is released and the pressure is returned to normal pressure to cause it to contract, and the deflated material is The problem was solved by heating and drying with high frequency.

To explain this in detail, egg protein, soybean protein, and fish protein are mainly used as heat-coagulable proteins, and water and starches such as potato starch, wheat starch, and corn starch, or grains, beans, and root vegetables containing these are used as heat-coagulable proteins. Blend the powders and mix with a regular mixer. (First step) The blending ratio at this time is an important factor that determines the viscosity after mixing, and this viscosity affects the expansion ratio during degassing.

However, the viscosity is preferably controlled by α-starch, water or other viscosity modifiers, such that the viscosity is between 5,000 and 40,000 centipoise.

In the second step, the viscous material is transferred onto a tray, expanded by degassing under reduced pressure, and then rapidly returned to normal pressure to deflate. When transferring onto a tray, it is preferable to drop a certain amount of the above viscous material onto the tray.
Next, this is carried into a vacuum chamber and degassed under reduced pressure, preferably at room temperature and a degree of vacuum of 150 to 5 torr. Degassing causes the viscous material to expand, reaching an expansion factor of 10 to 30 times. When the pressure is quickly released after degassing and the pressure is returned to normal, the viscous material contracts but does not return to its original state, and remains a thin material that develops into an approximately circular shape with an area 2 to 10 times larger than its original area. . In this state, during the above-mentioned drooping,
Regardless of the difference in thickness, whether high or low, the circular shape is approximately uniform in thickness.

The reduced pressure strengthens the bonds between the constituents of the formulation, and the air contained on the surface of the formulation is degassed out of the viscous liquid phase slightly faster than the air contained within the formulation moves into the liquid, thus reducing the The layer becomes airtight due to degassing, making it difficult for air to move from inside,
By expanding air, which is difficult to move, the expansion magnification is increased to facilitate the molding of thin objects.

The thin product thus obtained is internally heated by high frequency as a third step. This process uses ordinary high-frequency dielectric heating means, but the raw material is thermally denatured and solidified by heating, and since there is little room for the steam generated inside the dough to escape, it vibrates violently, loses moisture, and dries. The dried product obtained had very little swelling and became a circular thin film with many wrinkles on the surface due to shrinkage that occurred after the application was stopped.

The present invention is made as described above, but when blending the raw materials, alginic acid, etc. outside of the α-starch can be used, and further oil and fat salts, sugar, chemical seasonings, etc. are added, and the viscosity of the dough is adjusted. Improve the taste of the product. Also, poultry and animal meat such as beef, pork, and poultry;
Small pieces of fish and shellfish algae such as salmon, trout, mackerel, surimi, shrimp, shellfish, and seaweed, or vegetables such as cabbage, onions, and carrots, or processed products thereof, are used when mixing the viscous material. Good to mix. The resulting dried product is a product in which the small pieces are covered with a thin film and can be clearly identified by the unevenness corresponding to the shape of the small pieces. This product has a better appearance and is superior to conventional products.

In addition to the above-mentioned advantages, the product obtained by the method of the present invention has a large surface area, is almost uniformly thin, has good water permeability, is extremely easy to reconstitute, and has a texture unique to the raw material. It has the following advantages.

Although the product of the present invention may be used for consumption as is, it exhibits its effects extremely well when mixed as an ingredient for instant foods.

Aspects of the present invention will be explained below with reference to Examples.

Example 1 Whole egg powder 1.6Kg, corn starch 0.4Kg water
2.96 was added and mixed for 5 minutes using a 5 volume cake mixer to prepare a heavy viscous material with a viscosity of 7500 centipoise.
This heavy viscous material was dropped onto a tray measuring 20 cm in length and 30 cm in width using a high squeezer to make a number of preparations each having a diameter of 5 cm, a height of 3 mm, and a weight of 15 g. Next, this tray was placed in a vertical shelf-type pressure reducer, sealed, and a reduced pressure of 20 torr was achieved in 50 seconds. After confirming that the volumetric expansion ratio had reached approximately 9 times, the reduced pressure was rapidly broken to return to normal pressure. When this was taken out and measured, it was a circular thin object with a diameter of 9.5 mm and a height of 2.4 mm.

Next, the tray was placed in a conveyor-type high-frequency heating device with a 2450 MHz rated output of 1 K.W., and heated and dried for 30 seconds per 15 g to obtain 330 products with a moisture content of 10% and a weight of 9.5 g each. The obtained product had a substantially uniform thickness and a wrinkled surface, and when boiling water at 95°C was poured over it, it absorbed water and recovered in 3 minutes, and its texture was suitable for use as an ingredient in instant foods.

Example 2 The raw materials used in Example 1 were 350g of small shrimp and 45g of chemical seasoning.
g, 188 g of salt, and 470 g of sugar were added and mixed for 10 minutes using a cake mixer to form a dough with a viscosity of 15,000 centipoise. Other conditions were the same as in Example 1,
400 shrimp eggs with a moisture content of 10% and a weight of 7.9 g each were obtained. In this product, the shrimp were covered with a thin film and stood out, and the shape was distinguishable and had a good appearance. This product was delicious when eaten as is, but it was even more suitable when it was reconstituted by water absorption as an ingredient in instant foods.

Claims (1)

[Claims] 1. A first step in which a viscous material is prepared by using thermocoagulable protein and starch alone or in a mixture, and the viscous material in the first step is transferred onto a tray and vacuum degassed. A method for producing a circular thin filling for instant food, which comprises a second step of expanding and contracting after returning to normal pressure, and a third step of heating the contracted product of the second step with high frequency. 2 In claim 1, the heavy viscous material in the first step contains a viscosity modifier, a seasoning, or a bird, animal, seafood, or meat product.
A method for producing a circular thin filling for instant food, characterized by mixing one or more small pieces of vegetables, etc.