JP2512481B2 - Snack food and its manufacturing method - Google Patents
Snack food and its manufacturing methodInfo
- Publication number
- JP2512481B2 JP2512481B2 JP62171931A JP17193187A JP2512481B2 JP 2512481 B2 JP2512481 B2 JP 2512481B2 JP 62171931 A JP62171931 A JP 62171931A JP 17193187 A JP17193187 A JP 17193187A JP 2512481 B2 JP2512481 B2 JP 2512481B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- meat
- water activity
- product
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
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- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は新規なスナック食品とその製法に関するもの
である。TECHNICAL FIELD The present invention relates to a novel snack food and a method for producing the same.
従来スナック食品として各種の乾燥乃至半乾燥食品が
提供されている。これらの乾燥食品をつくるための乾燥
法としてごく一般的な熱風乾燥法、冷風乾燥法、凍結乾
燥法等の外に減圧下に食用油脂中で油して水分を除
去、乾燥する減圧油法がある。これらの乾燥法には夫
々一長一短があるが、減圧油法には次のごとき特徴が
みられる。Conventionally, various dried or semi-dried foods have been provided as snack foods. As a drying method for making these dried foods, there are a general-purpose hot-air drying method, cold-air drying method, freeze-drying method and the like. is there. Each of these drying methods has advantages and disadvantages, but the vacuum oil method has the following characteristics.
1.他の乾燥法に比べて比較的短い時間で乾燥できる。1. It can be dried in a relatively short time compared to other drying methods.
2.減圧下に乾燥させるのでポーラスな乾燥品になる。こ
のため凍結乾燥品と同様に簡単に水戻しができる。2. As it is dried under reduced pressure, it becomes a porous dry product. For this reason, it is possible to reconstitute with water as easily as a freeze-dried product.
3.色調、風味が良好な状態に保つことができる。3. Can maintain good color tone and flavor.
4.成分的には油するので製品の油分がかなり多くな
る。4. Since the component is oil, the oil content of the product is considerably high.
このような減圧油法はたとえばリンゴ、アンズ等の
果実類、バレイショ、カボチャ等の野菜類など主として
農産品の乾燥に使われており特にリンゴのような褐変し
やすいものに有効と云われている。Such a reduced pressure oil method is mainly used for drying agricultural products such as fruits such as apples and apricots, vegetables such as potatoes and pumpkins, and is said to be particularly effective for browning-prone substances such as apples. .
このように減圧油法は一般に農産物について実施さ
れていたが、水産物や畜産物の場合はこの方法でえられ
たものは硬くてスナック的な食感がよくなく、まだ品質
的に問題があるため常温で市場に流通させることができ
ない等の難点があった。In this way, the reduced pressure oil method was generally carried out for agricultural products, but in the case of marine products and livestock products, those obtained by this method are hard and do not have a good snack-like texture, and still have quality problems. There was a problem that it could not be distributed to the market at room temperature.
かくて本発明はかかる難点を解決して水産物、畜産物
を減圧油してえられる、食感もよく、保存性も良好な
スナック食品とその製法を提供することを目的とするも
のである。Thus, an object of the present invention is to solve the above problems and provide a snack food product obtained by decompressing marine products and livestock products under reduced pressure, which has a good texture and storage stability, and a method for producing the same.
よって本発明は、魚介肉又は蓄肉の切身又は小片の減
圧油品であって0.8〜0.95の水分活性を有する低水分
活性のスナック食品を提供するものである。Therefore, the present invention provides a snack food of low water activity having a water activity of 0.8 to 0.95, which is a reduced pressure oil product of fish meat or meat fillets or pieces.
本発明は、また、魚介肉又は蓄肉の切身を80〜120℃
の温度20〜100mmHgの圧力で減圧油し、その後0.8〜0.
95の低水分活性の調味液で処理することを特徴とする、
低水分活性のスナック食品の製法を提供するものであ
る。The present invention also provides fish meat or meat fillets at 80 to 120 ° C.
Depressurize oil at a temperature of 20-100 mmHg and then 0.8-0.
Characterized by being treated with 95 low water activity seasonings,
The present invention provides a method for producing a snack food having low water activity.
まず、魚介肉、蓄肉の切身又は小片をつくる。サケ、
マグロ、スケソウタラ等比較的大きな魚の肉、牛肉、鶏
肉等の蓄肉をスライスして1〜10mm、好ましくは1〜5m
mの厚さの切身を生成する。又はイワシ、アジ、ワカサ
ギ、シラウオなどの小魚、エビ、ホタテ貝等の甲殻類、
貝類の肉を1〜10gの大きさの小片乃至小塊そのままの
形で用いるか、又はその肉から1〜10gの小片乃至小塊
をつくって用いる。First, make seafood, meat fillets or pieces. salmon,
1 to 10 mm, preferably 1 to 5 m by slicing meat of relatively large fish such as tuna, Alaska pollack, beef, chicken
Produces m-thick fillets. Or small fish such as sardines, horse mackerel, smelt, whitefish, shellfish such as shrimp, scallops,
The shellfish meat is used as it is in the form of small pieces or small pieces of 1 to 10 g, or 1 to 10 g of small pieces or small pieces is made from the meat.
これを直ちに減圧油してもよいが、また食塩水、又
は食塩を含む調味液に浸漬してここで少し調味してもよ
くその場合は調味後軽く風乾した方が良い。This may be immediately subjected to reduced pressure oil, or it may be soaked in a saline solution or a seasoning solution containing salt and slightly seasoned here. In that case, it is better to lightly air-dry after seasoning.
このように、必要により前処理した魚介肉又は蓄肉の
切身又は小片を減圧油する。たとえばバスケットを内
蔵する密閉式油槽にて前記バスケットに前記切身又は
小片をのせ、油中に上下しうるようにし、外部から真空
ポンプで減圧しながら油する。油温が80〜120℃、好
ましくは100〜105℃、圧力が20〜100mmHg好ましくは30
〜50mmHgの範囲がよい。油温度が120℃をこえると魚
肉の場合褐変や身崩れ、変形がおこるので好ましくな
い。油温度或いは真空度が高いと早く脱水され乾燥さ
れるが、上記範囲ではほぼ10〜25分間で水分7〜15%程
度に脱水される。標準的には油温100℃、真空度30mmHg
が好ましい。尚ここに用いる油としてはすべての食用油
を用いうるが、固形の植物性油脂を用いるのが好まし
い。In this way, if necessary, the pre-treated seafood meat or meat fillet or pieces are depressurized. For example, the fillet or small pieces are placed on the basket in a closed oil tank having a built-in basket so that the basket can be moved up and down in the oil, and the oil is depressurized by a vacuum pump from the outside. Oil temperature 80 ~ 120 ℃, preferably 100 ~ 105 ℃, pressure 20 ~ 100mmHg preferably 30
The range of ~ 50mmHg is good. When the oil temperature exceeds 120 ° C, browning, crumble and deformation of fish meat are not preferable. If the oil temperature or the degree of vacuum is high, the water is quickly dehydrated and dried, but in the above range, the water content is dehydrated to about 7 to 15% in about 10 to 25 minutes. Standard oil temperature 100 ℃, vacuum degree 30mmHg
Is preferred. As the oil used here, all edible oils can be used, but solid vegetable oils and fats are preferably used.
今各種魚介肉、蓄肉について減圧油試験した結果を
示せば、第1表のとおりである。Table 1 shows the results of a pressure-reduced oil test of various types of seafood and meat storage.
この表からもうかがえるように、このようにして減圧
油してえられた乾燥品はいずれも表面のきめがあら
く、内部はポーラスで有り食感はどれも大へん硬く、も
ろいものでありそのままでは食用には適さない。 As you can see from this table, all the dried products obtained by decompressing oil in this way have a rough texture, a porous interior, and all textures are extremely hard and fragile, so they remain as they are. Not suitable for food.
本発明ではこのようにかたくて食感が不良な減圧油
乾燥品を低水分活性の調味液で処理して調味とともに食
感の改良、更には保存性の改良を図りうることが見出さ
れたのである。In the present invention, it was found that such a hardened and poorly textured vacuum oil dried product can be treated with a seasoning liquid having a low water activity to improve the texture along with the seasoning, and further to improve the preservability. Of.
ここに水分活性(Aw)とは周知のように、食品中の水
分が示す蒸気圧(Po)とその温度における純水の蒸気圧
(P)の比Po/Pで示す。水の存在状態を表す数値であ
る。As is well known, the water activity (Aw) is represented by the ratio Po / P of the vapor pressure (Po) of water in food and the vapor pressure (P) of pure water at that temperature. It is a numerical value showing the state of existence of water.
本発明ではかかる水分活性が0.8〜0.95好ましくは0.8
8〜0.92の範囲の調味液を調製し、減圧油乾燥品をこ
の調味液に浸漬するかそれにかかる調味液を噴霧するか
して、その乾燥品を処理して、調味と水戻しと同時に低
水分活性化を図って、上記範囲の低水分活性の調味され
た食品を得るのである。In the present invention, such water activity is 0.8 to 0.95, preferably 0.8.
Prepare a seasoning solution in the range of 8 to 0.92, and dip the vacuum oil dried product in this seasoning solution or spray the seasoning solution on it, and treat the dried product to reduce the seasoning and reconstitution at the same time. By activating the water, a seasoned food product having a low water activity in the above range is obtained.
このような調味液はたとえばしょう油と味りんをベー
スとしこれに必要に応じて適量のグルタミン酸ソーダ、
食塩、砂糖、水等を含んでおり、それらの配合割合を種
々調整して上記範囲の水分活性の等味液を得ることがで
きる。しょう油の代りに、ソース類を使うこともでき
る。調味料を適宜選択、配合することにより種々の味付
けができる。Such a seasoning liquid is based on soy sauce and taste phosphorus, for example, and if necessary, an appropriate amount of sodium glutamate,
It contains salt, sugar, water and the like, and the mixing ratio thereof can be variously adjusted to obtain a water-active flavoring liquid in the above range. Sauces can be used instead of soy sauce. Various flavors can be added by appropriately selecting and blending seasonings.
かかる調味液の例を第2表にあげる。 Examples of such seasoning liquids are shown in Table 2.
次に減圧油乾燥品をかかる低水分活性の調味液で処
理してえられた製品の分析値を次の第3表で示す。この
乾燥品は夫々の切身を100℃,30mmHgで減圧油してえら
れたものであり、ここで用いられた調味液は、しょう油
39.2%、味りん26.0%、塩2.0%、グルタミン酸ソーダ
0.3%、水32.5%からなっており、その水分活性は0.91
である。 Next, the analytical values of the product obtained by treating the dried product under reduced pressure with such a seasoning liquid having a low water activity are shown in Table 3 below. This dried product was obtained by decompressing each fillet at 100 ° C and 30 mmHg under reduced pressure. The seasoning liquid used here was soy sauce.
39.2%, Ajirin 26.0%, Salt 2.0%, Sodium glutamate
It consists of 0.3% and water 32.5%, and its water activity is 0.91.
Is.
このような製品の性状は適宜の油分を有し収縮少な
く、たとえば紅サケの場合は赤い色が強まり光沢があっ
て外観もよく、助宗タマは呈味成分のロスが少なく原料
本来の味が残っており、又牛肉、鶏肉の場合は蓄肉特有
の繊維感があって好ましい食感を有していた。 Such products have appropriate oil content and little shrinkage.For example, in the case of red salmon, the red color is strong and glossy and the appearance is good. In addition, beef and chicken had a fiber texture peculiar to meat storage and had a favorable texture.
かくしてえられた製品は適宜包装し、必要により加熱
殺菌して保存する。この製品の常温での保存性を紅サケ
及び牛肉について三種の包装形態でテストした。即ち脱
酸素剤を封入した含気包装と真空包装、そして真空包装
の一部を85℃/15分二次殺菌したものを37℃で7日間、1
4日間、21日間保存し、そのときの殺菌数(SPC)と油や
けの指標となる過酸化物価(POV)を測定した。その結
果を次の第4表に示す。いずれの場合も殺菌は増加する
傾向はなく、過酸化物価の増加も低かった。又官能的に
も外観、食感、風味ともに変化がみられなかった。The product thus obtained is appropriately packaged, heat-sterilized if necessary and stored. The shelf-life of this product was tested on red salmon and beef in three packaging formats. That is, aerated packaging containing oxygen scavenger and vacuum packaging, and a part of the vacuum packaging that has undergone secondary sterilization at 85 ℃ / 15 minutes at 37 ℃ for 7 days.
It was stored for 4 days and 21 days, and the sterilization number (SPC) and the peroxide value (POV) which was an index of oil burn were measured at that time. The results are shown in Table 4 below. In each case, sterilization did not tend to increase, and the increase in peroxide value was also low. In addition, no change in appearance, texture and flavor was observed in terms of sensuality.
かくて本発明にかかる低水分活性の食品は適宜包装し
て37℃で3週間保存しても、品質劣化はみられず、常温
流通時の保存性は十分と認められる。また食感、風味も
良好である。減圧油後調味液で処理せぬ場合、或いは
上記所定範囲より低い又は高い水分活性の調味液で処理
したときは食感がよくなく、高い場合は保存性が劣り良
好な食品はえられない。 Thus, even if the low-water-activity food product of the present invention is appropriately packaged and stored at 37 ° C. for 3 weeks, no deterioration in quality is observed, and it is recognized that the storage property at room temperature distribution is sufficient. It also has a good texture and flavor. When it is not treated with the seasoning liquid after the reduced pressure oil or when it is treated with the seasoning liquid having a water activity lower or higher than the above-mentioned predetermined range, the texture is not good, and when it is high, the shelf life is poor and a good food cannot be obtained.
以下に実施例をあげる。しかし本発明はこの実施例に
限られるものではない。Examples will be given below. However, the present invention is not limited to this embodiment.
実施例1) 厚さ3mmの紅サケ切身を10%食塩水に3分間浸漬した
後真空のフライヤーを用いて油温100℃、30Torrで10分
間油して乾燥品にした。Example 1) A red salmon fillet having a thickness of 3 mm was immersed in a 10% saline solution for 3 minutes, and then oiled at 100 ° C. and 30 Torr for 10 minutes using a vacuum fryer to obtain a dried product.
この紅サケ乾燥品を、しょうゆ、みりん、調味料、水
を含有する水分活性0.90の調味液中に30分間浸漬した後
液を切り、真空包装して製品とした。The dried red salmon product was immersed in a seasoning solution containing soy sauce, mirin, a seasoning, and water and having a water activity of 0.90 for 30 minutes, and then the solution was cut off and vacuum packed to obtain a product.
この製品は紅サケ特有の色調に加えて、美しい光沢を
有し、歯応えのある好ましい食感であった。In addition to the color tone peculiar to red salmon, this product had a beautiful luster and had a chewy, pleasant texture.
また水分活性は0.90と低い値であり、室温(20〜30
℃)に6ケ月間保存しても細菌の増加、変質等の品質劣
化は起らなかった。In addition, the water activity is a low value of 0.90, which is room temperature (20-30
Even after being stored at (° C) for 6 months, deterioration of quality such as increase of bacteria and alteration did not occur.
実施例2) 1〜2mmの厚さの薄片状牛肉を食塩8%と調味料を含
有する調味液に2分間浸漬した後油温80℃,20Torrで8
分間油して乾燥した。Example 2) Flaky beef having a thickness of 1 to 2 mm was dipped in a seasoning solution containing 8% of salt and a seasoning for 2 minutes, and then 8 at an oil temperature of 80 ° C. and 20 Torr.
Oil and dry for a minute.
この乾燥品に0.95の水分活性の調味液を噴霧して湿潤
させ、低温室(5℃)に24時間保存してから包装して製
品とした。The dried product was sprayed with 0.95 of a water-active seasoning liquid to moisten it, stored in a low temperature room (5 ° C.) for 24 hours, and then packaged.
この製品はビーフジャーキーに外観は似るが、硬すぎ
ることなく好ましい食感であった。This product looked similar to beef jerky, but was not too hard and had a pleasant texture.
かくして本発明によれば魚介肉、蓄肉から短時間で容
易に食感もよく、保存性も良好で常温流通可能なスナッ
ク食品を得ることができて誠に有効である。Thus, according to the present invention, it is possible to obtain a snack food which can be easily textured from seafood and meat in a short time, has a good texture, has a good storability, and can be distributed at room temperature, and is very effective.
Claims (2)
品であって0.8〜0.95の水分活性を有する低水分活性の
スナック食品。Claims: 1. A low water activity snack food which is a reduced pressure oil product of fish meat or meat fillets or pieces and has a water activity of 0.8 to 0.95.
℃の温度、20〜100mmHgの圧力で減圧油し、その後0.8
〜0.95の低水分活性を有する調味液で処理することを特
徴とする低水分活性のスナック食品の製造法。2. 80-120 fillets or pieces of seafood or meat
Depressurize oil at a temperature of ℃ and a pressure of 20 to 100 mmHg, then 0.8
A method for producing a snack food having a low water activity, which comprises treating with a seasoning liquid having a low water activity of ˜0.95.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62171931A JP2512481B2 (en) | 1987-07-09 | 1987-07-09 | Snack food and its manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP62171931A JP2512481B2 (en) | 1987-07-09 | 1987-07-09 | Snack food and its manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS6416570A JPS6416570A (en) | 1989-01-20 |
JP2512481B2 true JP2512481B2 (en) | 1996-07-03 |
Family
ID=15932484
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP62171931A Expired - Lifetime JP2512481B2 (en) | 1987-07-09 | 1987-07-09 | Snack food and its manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2512481B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006223133A (en) * | 2005-02-16 | 2006-08-31 | Ariake Japan Co Ltd | Processed food raw material comprising vegetable, meat and/or fish and shellfish, and method for producing the same |
JP4619153B2 (en) * | 2005-03-03 | 2011-01-26 | 株式会社マルハチ村松 | Manufacturing method of fly cutting section |
-
1987
- 1987-07-09 JP JP62171931A patent/JP2512481B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPS6416570A (en) | 1989-01-20 |
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