JPH0158937B2 - - Google Patents

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention uses bonito flakes and foods other than bonito flakes as raw materials, and adds edible fats and oils of 0.1 to 5% to at least one of these ingredients. After mixing these materials, they are dispersed in an appropriate area on the pressurizing surface of the pressurizing body and pressurized, thereby binding the dispersed bonito flakes and the food other than the bonito flakes to a size of 1 mm.
The present invention relates to a method for producing a sheet-shaped food product, which is formed into a sheet-shaped food product having the following thickness.

(Prior Art) Conventionally, there have been the following methods for producing this type of sheet-shaped food.

Powders and aqueous solutions of starches, starch syrup, proteins, cellulose, alginic acid, etc. can be used as binders for the bonito flakes, powders and aqueous solutions of polyhydric alcohols, sodium lactate, etc. can be used as wetting agents, and various powders, granules, etc. can be used as seasonings. Powder, granules, etc. of dried seaweed, dried kelp, dried plum pulp, etc. can be used as a liquid or as a flavoring material.
A method in which the mixture is added and mixed singly or in combination, and then the mixture is placed in a mold or the like and pressurized or heated and pressurized to bind the mixture together and form it into a sheet.

(Problem to be Solved by the Invention) However, the sheet-shaped food produced by this production method is made by adding other foods such as a binder, a wetting agent, a seasoning, a flavoring material, etc. to the shaved bonito flakes, either singly or in combination. Because they are mixed, they tend to dry out or absorb moisture during manufacturing or over time.

When dried, sheet foods become less flexible and may fold or tear, while when they absorb moisture, sheet foods stick to each other or swell, making them more likely to collapse. In addition, fish oil, which is made up of highly unsaturated fatty acids contained in shaved bonito flakes, oxidizes and tends to deteriorate in taste, color, and aroma.

Furthermore, with this method, not only is the peelability from the pressurized body poor during pressure molding, but even if there is a difference in moisture content between the shavings and other foods used, these moistures are extremely easily removed during the mixing and pressure molding processes. They absorb and dehydrate each other, and after being formed into a sheet, this moisture is homogenized, so the characteristics of the taste, color, aroma, and texture of the bonito flakes and other foods used also change. It is easily lost and deteriorates early.

In particular, when water is absorbed, the effect on cutlets and flavoring materials is large, and the quality of the sheet-shaped food itself is likely to deteriorate.

In addition, most conventional products, called solid bonito flakes or plate-shaped bonito flakes, have a thickness of 1 mm or more, which inevitably results in poor flexibility and texture.

(Means for Solving the Problems) In order to eliminate these drawbacks of conventional products, the present inventors have completed intensive research and have completed the following method for producing sheet foods.

The method for producing a sheet food of the present invention uses bonito flakes and foods other than bonito flakes as raw materials, and adds edible oils and fats to at least one type of these ingredients individually for each material.
The dispersed cut knots and This product is made by binding foods other than bonito flakes and forming it into a sheet with a thickness of 1 mm or less.

(Example) In the present invention, the dried bonito flakes used include, for example, dried bonito flakes and dried sardines. These shapes may be of any shape, but if possible, they should have a low powder content and a thickness of about 100μ or less,
It is desirable that the water content is around 15-20%.

In the present invention, the food other than dried bonito flakes may be any binder, wetting agent, seasoning, flavoring material, etc.

For example, binding agents include starches, starch syrup, proteins, gums, cellulose, alginic acid, etc., wetting agents include polyhydric alcohols, sodium lactate, etc., and seasonings include chemical seasonings,
There are extract seasonings, salt, etc. Flavoring materials include grains, vegetables, fruits, nuts, meat,
There are agricultural, livestock, and marine products such as eggs, fish and shellfish, molluscs, and seaweed, and their processed products.

These vary depending on their type, properties, amount added, etc., but from the influence of quality deterioration on other materials added together with cuttings, or the improvement of the effect of adding edible fats and oils, the moisture content 30% or less, and its form is preferably powder, granules, strips, strings, foils, etc. In particular, in the case of flavoring materials, it is desirable that the flavor and texture of the material itself be maximized, and that the moisture content is adequate to maintain its retention.

These bonito flakes and foods other than bonito flakes are used alone or in combination in appropriate amounts, and after adding edible fats and oils to each material, necessary ingredients including bonito flakes are mixed together.

The edible oils and fats used in the present invention refer to oils and fats, glycerides, and waxes whose main components are fatty acid esters, and specifically include vegetable oils such as sesame oil, rapeseed oil, corn oil, olive oil, fallen raw oil, and soybean oil;
Animal fats such as lard and beef tallow, hydrogenated fats and oils obtained by appropriately hydrogenating these and fish oils, monoglycerides, wood wax, beeswax, other fats and oils, glycerides, waxes, or foods containing relatively large amounts of these. If possible, it is desirable to use those that are resistant to oxidation or hydrolysis, and these may be used alone or in appropriate combinations.

In addition, these edible fats and oils can be used as they are in liquid form, heated to liquefy before use, or added in solid form and then melted by appropriate means such as heating and stirring and cutting or cutting. Added to foods other than dried bonito flakes.

The amount of edible fats and oils to be added varies depending on the type and the type and amount of the bonito flakes in the sheet food to be formed and the foods other than bonito flakes, but it should be 0.1 to 5% of the amount of the material to be added. (W/W) amount is good, preferably about 1 to 3%. The amount of edible oils and fats added is 5% of the total raw materials including bonito flakes and non-bonito flakes
If the amount is too large, the cohesiveness between the mixtures will decrease, and the resulting sheet-like food will be more likely to crumble, and will also become sticky and have a strong oily flavor, resulting in a deterioration in quality.

On the other hand, if the amount of edible fats and oils added is less than 0.1%, the product tends to dry out or absorb moisture during production or over time. When dried, sheet foods become less flexible and may fold or tear, while when they absorb moisture, sheet foods stick to each other or swell, making them more likely to collapse. In addition, the fish oil, which is made up of highly unsaturated fatty acids contained in bonito flakes, oxidizes and tastes
Color and aroma deteriorate easily. For this reason, if it is less than 0.1%, the effect of adding fats and oils will not be sufficient.

Add edible fats and oils separately to each material that requires it. Edible fats and oils are added by spraying or other appropriate means.

When adding edible fats and oils, it is preferable to add the edible oils and fats to each material while stirring or heating and stirring so that they can be well penetrated into the material or coated well.

The material to which edible oils and fats have been added and which has been infiltrated and coated is then mixed with other materials and then dispersed on the pressurizing surface of the pressurizing body. In this dispersion method, it is preferable to disperse the material thinly, for example, to a thickness of about 5 mm on the pressurizing surface of the pressurizing body, and uniformly with as few gaps as possible.

To pressurize the dispersed bonito flakes and foods other than bonito flakes, pressure may be applied without heating, or heat may be applied.

The pressurizing body used in the present invention can be a combination of a flat pressing surface such as a plate or belt, and a curved pressing surface such as a roll, in which the two pressurizing surfaces press the dried dried bonito flakes and foods other than the dried dried bonito flakes. can. The combination may be a plane and a plane, a plane and a curved surface, or a curved surface and a curved surface.

For example, when a plate-shaped pressurizing body is used as a combination of planes and planes, as shown in FIG. The mixture 3 is thinly dispersed, and the pressurizing surface 5 of another plate-shaped pressurizing body 4 is placed on top of the dispersion so that the pressurizing surface 5 of the other plate-shaped pressurizing body 4 is in contact with the dispersing mixture 3, and pressure is applied by both the pressurizing bodies 1 and 4 to bind the dispersed mixture 3 together.

As a combination of a flat surface and a curved surface, for example, a pressure body of a belt and a roll is used, the above-mentioned mixture is dispersed on the upper surface (pressure surface) of the flat belt, and a pressure roll is applied to the belt from one end above the surface. Rotate and press together at equal distance speeds to form a sheet with a thickness of 1 mm or less.

As a combination of curved surfaces, for example, a pair or multiple pairs of opposing rolls are used as pressure bodies, and these rolls are rotated horizontally or vertically in pressure contact so as to have equal distance speeds, and the pressure surfaces are The mixture is dispersed between the two to form a sheet-like food product with a thickness of 1 mm or less.

When pressurizing with a pressurizing body, normal temperature pressurization or heating pressurization may be used. When heating and pressurizing, heat is transferred from a heat generating device inside the pressurizing body or an external device to both or both of the two pressurizing surfaces of the pressurizing body. This is done by heating either one.

In addition, the pressing force of the pressurizing body in the present invention varies depending on the combination of pressurizing surface shapes, the material of the pressurizing surface, or the composition and properties of the mixture consisting of the bonito flakes used, foods other than the bonito flakes, and edible oils and fats, but is at least 30 kg. / ^cm2 or more is sufficient.

The sheet food obtained by the production method of the present invention is cut into appropriate sizes and packaged with inert gas or vacuum packed in packaging materials with low oxygen permeability and moisture permeability,
Alternatively, high quality can be maintained for a long period of time by packaging with deoxidizing material.

(Effects of the Invention) Since the production method of the present invention is performed as described above, the sheet-shaped food obtained by this method has various effects as described below.

The ingredients are bonito flakes and foods other than bonito flakes, and edible oils and fats are individually added to at least one of them for each material, so the edible oils and fats permeate each material, or the same oils and fats cause Each material is coated. Therefore, even if there is a difference in moisture content between foods containing bonito flakes and foods other than bonito flakes, it is unlikely that foods with less moisture will absorb moisture from foods with more moisture, so it is difficult to equalize the moisture content of sheet foods. As a result, a sheet-shaped food product that takes advantage of the taste, color, aroma, and texture characteristics of each material and whose quality does not easily deteriorate is created.

Since edible oils and fats are added to the ingredients at a ratio of 0.1 to 5%, there are cases where too much edible oils and fats may reduce the cohesiveness between the ingredients, and the resulting sheet-shaped food may crumble easily or become sticky. I have never experienced a situation where the flavor of fats and oils becomes stronger and the quality deteriorates. It also reduces the risk of drying out during production or over time due to too little edible oil or fat, or easily absorbing moisture. For this reason, the sheet-shaped food product that is formed retains its flexibility and is less likely to bend, tear, stick, or swell and crumble.

Because the material is made with 0.1 to 5% edible fats and oils added, the fish oil, which is made up of highly unsaturated fatty acids contained in dried fish, is prevented from oxidizing, and its color, taste, and aroma are less likely to deteriorate.

Since we use a material containing edible oils and fats at a ratio of 0.1 to 5%, it has good peeling properties when peeling the sheet food from the pressure surface of the pressurizing body after pressure forming, which prevents the sheet food from tearing or breaking. There is less chance of chipping, and the occurrence of defective products is significantly reduced.

Since the thickness of the sheet food is less than 1mm,
It has excellent flexibility and is easy to roll and shape when used in rolled foods. In addition, when removing soup stock, the stock is also easily extracted.

[Brief explanation of drawings]

Figure 1 is a plan view of a state in which a mixture of bonito flakes and food other than bonito flakes is dispersed in a pressurizing body, and Figure 2 is an explanation of a state in which the dispersed bonito flakes and food other than bonito flakes are overlapped with another pressurizing body and pressurized. It is a diagram. 1 and 4 are pressure bodies, 2 and 5 are pressure surfaces, and 3 is a mixture.

Claims (1)

[Scope of Claims] 1. Uses bonito flakes and foods other than bonito flakes as raw materials, adds edible fats and oils to at least one of these ingredients at a rate of 0.1 to 5% for each ingredient, and then adds these ingredients to at least one type of these ingredients. After mixing, the mixture is dispersed in an appropriate area on the pressurizing surface of a pressurizing body and pressurized, so that the dispersed dried bonito and other foods are bound together and formed into a sheet with a thickness of 1 mm or less. A method for producing a sheet-shaped food product, characterized in that: 2. The method for producing a sheet-shaped food according to claim 1, wherein the food other than dried bonito flakes is a binder, a wetting agent, a seasoning, a flavoring material, or the like. 3. The method for producing a sheet-shaped food according to claim 1, wherein the flavoring material is an agricultural, livestock, or marine product other than dried bonito flakes or a processed product thereof.