JPH0728688B2 - How to fill rose-shaped food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to the production of a molded food product including a step of mechanically molding a rose-shaped food material having a low binding property such as vegetables such as carrots, burdock roots and potatoes. Concerning the law.

[Conventional technology]

Processed vegetables such as food wrapped with shredded meat or noodle strips or frozen food with a predetermined amount of shredded vegetables directly packed in a tray are minced meat, minced meat and other binding foods. Molding or metering and filling suitability is poor as compared with the case of processing similarly. For example, in the case of gyoza, it is possible to wrap the minced meat mainly, chopped vegetables with a binder such as starch, and put the kneaded ingredient on the noodle band with a molding machine and wrap it. , In the case of mainly non-binding vegetables, even if you add a small amount of tie, it is difficult to quantitatively fill because it envelops the air and the resistance in the tool of the molding machine is large, the tool does not come out, Alternatively, the shape of the tool is deformed or a large load is applied to the machine, so that the machine molding is abandoned and the work must be done manually.

[Problems to be solved by the invention] The present invention is a problem that occurs when mechanically molding the above loose binding food material having low binding property, that is, the binding force and the molding target having poor fluidity are air. It is easy to embrace, and it is difficult to quantitatively fill the inside of the molding machine, there is a large resistance when the molded object moves, the tool is difficult to move, the shape of the molded object is deformed, a large load is applied to the machine The object is to solve the problems without adversely affecting the organoleptic properties of the molding target.

[Means for solving problems]

As a solution to the above problems, it is considered to add a material that imparts a binding property and fluidity, but generally, an additive having a binding property is added by a heating process after molding or heating during eating. It gives the texture of the product itself and tends to affect the taste and flavor.

In view of such a situation, the present inventors have conducted extensive studies on a method for imparting machine molding suitability to a food material having poor binding property without impairing sensory characteristics, and as a result, gelatinous food material in a rose form has been obtained. By coating with jelly or mixing shredded gelatin jelly, it was found that machine molding can be easily performed without adversely affecting sensory characteristics such as taste, flavor, and texture. The invention has been completed.

The food material having poor binding property in the present invention means carrot,
Root vegetables such as burdock and Japanese radish, potatoes, lotus root,
Stem vegetables such as kui, udo, butterbur, asparagus, flower vegetables such as cauliflower and broccoli, fruit vegetables such as eggplant and uri, other vegetables, rice just soaked in water, beans just soaked in water , Rice just crushed and soaked in water, beans just crushed and soaked in water, and the like. Vegetables are
Raw vegetables and heated vegetables are included, but vegetables that have been heated to enhance the binding property, for example, potatoes, pumpkins, etc., are included in the scope of the present invention except for raw vegetables. I can't.

The gelatin jelly to be combined with the rose-shaped food material is one obtained by adding and dissolving gelatin (regardless of quality such as degree of purification, jelly strength, etc.) to water, seasoning liquid, etc. and cooling. There is no particular restriction on the concentration of gelatin, but it is preferable to use one having a jelly strength of about 100 to 500 g / cm ^{2 with} a concentration of about 1.5 to 8 g / dl.

The rose-shaped food material is coated with gelatin jelly, or the shredded gelatin jelly and the rose-shaped food material are mixed. The coating method may be carried out by a method such as immersing the rose-shaped food material in the gelatin solution, or spraying the gelatin solution on the rose-shaped food material, and is not particularly limited. The thickness of the gelatin layer by coating is not limited, but it is preferable to form the gelatin layer with a thickness of 1/4 times or more or 0.2 m / m or more with respect to the weight of the loose food material. . On the other hand, when the shredded gelatin jelly is mixed with the rose-shaped food material, the gelatin jelly may be shredded with an appropriate shredder such as a mincer. The shape and size of the shredded material are not particularly limited, but preferably shredded material using a perforated plate of 3 to 10 m / m or shredded to a size comparable to that.

The rose-shaped food material combined with gelatin jelly by the above method is then processed as it is or after being combined with other food materials to be commercialized. The processing in this case is, for example,
Wrapping the above-mentioned loose food material with noodle strips or flaky meat, etc., in addition to other cooking processing, filling into a tray of a predetermined shape, etc. are also included. All of the processing that gives a lumpy shape are applicable.

〔The invention's effect〕

The method of the present invention, that is, the rose-shaped food material that is coated with gelatin jelly or mixed with shredded gelatin jelly has less entrapment of air during molding and also has resistance during movement inside the machine. Is small, it is easy to mold or fill with a machine. Also, the gelatin jelly is melted by the heating process after molding or the heating at the time of eating, so that the taste,
You can enjoy the original texture of the material without affecting the flavor.

Hereinafter, the present invention will be further described with reference to examples.

Example 1. Carrot and burdock were cut into dies having a side of about 5 mm, fried with salad oil, and then seasoned with soy sauce, mirin, pepper powder, etc., and boiled until there was almost no liquid part. Half of this was taken out, and the remaining amount was immersed and mixed with 25 times the amount of gelatin equivalent to 1.25% by weight, and the mixture was added and mixed to dissolve the gelatin with residual heat. Cool this separately from the carrot and burdock half taken out in the refrigerator separately at 10 ° C.
Lowered to below. It should be noted that the one to which gelatin was added was mixed occasionally so that the gelatin jelly uniformly coats carrot and burdock. Such a product was used as a tool for a high-speed Shumai forming machine of Okura Kikai Co., Ltd., and an attempt was made to mold Shumai by using a normal wheat flour kneaded with water. As a result, the product coated with gelatin jelly was successfully molded, but the product without gelatin added was not moldable because the ingredients were clogged and the tools did not come out. When I steamed the molded product and ate it, I found that the carrot burdock had a distinct texture, and the taste wasn't particularly strange.

Example 2. Potatoes and carrots were cut into dies each having a side of about 3.6 mm, fried with a small amount of oil and seasonings, and seasoned.
The remaining liquid portion was removed, and the mixture was cooled to 10 ° C or lower. On the other hand, gelatin that has been swollen by immersing it in 5 times the amount of water is added with 15 times the amount of hot water of the gelatin to dissolve it, and then 10 ° C in the refrigerator.
Cooled below to make gelatin jelly. Next, this was made into a midine using an 8 mmφ plate of a mincing machine, and 40% by weight ratio was added to the previously seasoned potato and carrot. Using this and a jelly-free product as an encapsulating material, a minced beef / chicken product with a seasoning and the like was used as an outer covering material with a 207SS molding machine of Leon Automatic Co., Ltd. The product with gelatin jelly was successfully molded, but when the product without addition was used as the encapsulating material, the encapsulating material had a large resistance at the molding nozzle part, and the weight fluctuation range was added when gelatin jelly was added because of the inclusion of air. It was 9.6 times. When the molded product was steamed and eaten, the gelatin jelly-added product had a good diced texture of potatoes and carrots and had a good taste and texture. On the other hand, the additive-free products were very inferior in appearance because most of the potatoes and carrots were crushed.

The gel strength of the gelatin jelly was measured using a rheometer (7 mmφ spherical plunger, compression speed 2 cm / min).
It was 8 g / cm ² .

Claims (2)

[Claims] 1. A rose-shaped food material having a low binding property with each other is coated with gelatin jelly, or the rose-shaped food material is mixed with shredded gelatin jelly, and the obtained rose-shaped food is applied to a food filling machine. A method for filling loose food, which comprises charging the loose food to flow inside the machine, discharging a predetermined amount of the food outside the machine, and filling the food at a predetermined position. 2. The filling method according to claim 1, wherein the food material is vegetables.