JP3936723B1 - Freeze-dried food and method for producing the same - Google Patents
Freeze-dried food and method for producing the same Download PDFInfo
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Abstract
【課題】
魚介類の練り物製品を原料とした新規な食品を提供することを目的としている。
【解決手段】
魚のすり身及び米粉を含有した練り製品を凍結させた後、当該練り製品に対し、全昇華工程時の圧力を０．６〜０．６５Ｔｏｒｒに設定して、３５〜４５℃の環境下で１．５〜２．５時間乾燥する第一次昇華を行った後、７０〜８０℃の環境下で１４〜１６時間乾燥する第二次昇華を行い、さらに４５〜５５℃の環境下で２３〜２５時間乾燥を行う第三次昇華を行うことを特徴とする凍結乾燥方法を施した菓子を提供することにより、上記課題を解決する。
【Task】
It aims to provide new foods made from seafood paste products.
[Solution]
After freezing the kneaded product containing fish surimi and rice flour, the pressure during the entire sublimation process is set to 0.6 to 0.65 Torr for the kneaded product, and 1.5 to 5 in an environment of 35 to 45 ° C. After performing primary sublimation to dry for 2.5 hours, perform secondary sublimation to dry for 14 to 16 hours in an environment of 70 to 80 ° C., and further dry for 23 to 25 hours in an environment of 45 to 55 ° C. The above-mentioned problem is solved by providing a confectionery subjected to a freeze-drying method characterized by performing a third sublimation.
Description
本発明は、新規な菓子の製造方法に関する技術であり、健康食品にも応用可能な凍結乾燥した菓子及びその製造方法に関する技術である。 The present invention relates to a novel confectionery manufacturing method, and is related to a freeze-dried confectionery applicable to health foods and a manufacturing method thereof.
現在市場に流通する菓子は小麦粉やバター、砂糖等を原料とし、焼成、フライ、蒸煮、マイクロ波加熱または加圧加熱による調理等の処理がなされて提供されているが、使用する食材が従来と変わりないので、味や食感において斬新な変化をもたらすことはなく、新規な菓子を提供する点では行き詰まりが生じている。 The confectionery currently on the market is made from flour, butter, sugar, etc., and processed by baking, frying, steaming, cooking by microwave heating or pressure heating, etc. Since it does not change, it does not bring about a novel change in taste and texture, and there is a deadlock in terms of providing new confectionery.
さらに健康志向の近年において、カロリーが低く、栄養価の高い、いわゆる健康食品の需要が急増しており、菓子自体に健康食品が持つ栄養素を加味し、健康に良い食品を提供できれば国民生活の向上へと繋がる。 In addition, in recent years, health-oriented, the demand for so-called health foods with low calories and high nutritional value has increased rapidly, and the nutrition of health foods can be added to the confectionery itself to provide foods that are good for the health. Leads to
ところで蒲鉾やはんぺん、ちくわ、さつま揚げ等を代表とする魚介類の練り物製品は、鍋物や煮物、吸い物等の食材として用いられてきたが、魚のすり身からなる練り物は高タンパク低脂肪で、カルシウムやDHAなどの栄養素を多く含むものである。 By the way, seafood paste products such as salmon, hanpen, chikuwa, and fish cakes have been used as ingredients for pots, boiled foods, soups, etc. It contains a lot of nutrients.
魚介類の練り物製品を加工した技術として、特許文献１においては魚介類すり身を主原料とし、エクストルーダにより溶融押出して得た魚介類ストリング練製品を予備凍結し凍結乾燥するに際し、あらかじめ凍結工程及び解凍工程を経たものを予備凍結することを特徴とする凍結乾燥魚介類ストリング練製品の製造方法及びその製品が開示されている（特許文献１）。
As a technique for processing a paste product of seafood, in
そこで発明者は魚のすり身を用いた練り製品を菓子に用いることを考えた。しかし、練り製品の一種である蒲鉾は即席ラーメン等の具材に使用されている程度であり、練り製品の構成を変えて、他商品へ応用するという需要はほとんどなかった。 Therefore, the inventor considered using a paste product using fish surimi for confectionery. However, koji, a kind of kneaded product, is only used for ingredients such as instant ramen, and there was little demand for changing the composition of the kneaded product and applying it to other products.
さらに本発明では魚のすり身を用いたスナック系の食品を提供することを目的としているが、通常の練り物製品を凍結乾燥すると、組成中の原料が一部、熱に対して変色したり、澱粉本来の色調が、加熱することによってさらに変色してしまうという問題があった。また当該練り物が複写熱や原料組成の分子の粒度のバラツキによってカールするという問題点も生じていた。 Furthermore, the object of the present invention is to provide a snack food using fish surimi. However, when a normal kneaded product is freeze-dried, the ingredients in the composition are partially discolored by heat, There was a problem that the color tone of the color changed further by heating. Further, there has been a problem that the kneaded material curls due to copying heat and variations in the particle size of the raw material composition.
加えて、魚のすり身を用いた練り物はやわらかく、もちもちした弾力に富む食感となるように製造されているので、通常の凍結乾燥方法で乾燥させると、パリッとサクサクした食感にはならず、魚のすり身を用いた練り物から製造される健康食品に求められる、歯ごたえが得られなかった。このように魚のすり身を用いた練り製品を単純に凍結乾燥しただけでは商品価値のある製品を提供することはできなかったのである。 In addition, the paste using fish surimi is soft and is made to have a rich and resilient texture, so if you dry it with the usual freeze-drying method, it will not have a crispy texture, The crunch required for health foods produced from pastes made from fish surimi was not obtained. In this way, a product with commercial value could not be provided simply by freeze-drying a paste product using fish surimi.
そこで本発明では下記の手段により、上記課題を解決する。 Therefore, the present invention solves the above problem by the following means.
（１）魚のすり身を含有した練り製品を凍結させた後、当該練り製品に対し、全昇華工程時の圧力を０．６〜０．６５Ｔｏｒｒに設定して、３５〜４５℃の環境下で１．５〜２．５時間乾燥する第一次昇華を行った後、７０〜８０℃の環境下で１４〜１６時間乾燥する第二次昇華を行い、さらに４５〜５５℃の環境下で２３〜２５時間乾燥を行う第三次昇華を行うことを特徴とする凍結乾燥方法を提供する。 (1) After freezing a kneaded product containing fish surimi, the pressure during the entire sublimation process is set to 0.6 to 0.65 Torr for the kneaded product, and 1.5 to 1.5 in an environment of 35 to 45 ° C. After primary sublimation to dry for 2.5 hours, secondary sublimation to dry for 14 to 16 hours in an environment of 70 to 80 ° C., and further 23 to 25 hours in an environment of 45 to 55 ° C. Provided is a freeze-drying method characterized by performing tertiary sublimation for drying.
（２）魚のすり身に、米粉を加味したことを特徴とする（１）記載の凍結乾燥方法を提供することにより、菓子を凍結乾燥しても、形状変化が少なく、食感の低下も抑制することができる凍結乾燥方法を提供する。 (2) By providing the freeze-drying method according to (1), which is characterized by adding rice flour to fish surimi, there is little shape change even when confectionery is freeze-dried, and the decrease in texture is also suppressed. A lyophilization method is provided.
（３）魚のすり身を含有した練り製品を凍結させた後、当該練り製品に対し、全昇華工程時の圧力を０．６〜０．６５Ｔｏｒｒに設定して、３５〜４５℃の環境下で１．５〜２．５時間乾燥する第一次昇華を行った後、７０〜８０℃の環境下で１４〜１６時間乾燥する第二次昇華を行い、さらに４５〜５５℃の環境下で２３〜２５時間乾燥を行う第三次昇華を行うことにより得られる凍結乾燥食品を提供する。 (3) After freezing the kneaded product containing fish surimi, the pressure during the entire sublimation process is set to 0.6 to 0.65 Torr for the kneaded product, and 1.5 to 3.5 in an environment of 35 to 45 ° C. After primary sublimation to dry for 2.5 hours, secondary sublimation to dry for 14 to 16 hours in an environment of 70 to 80 ° C., and further 23 to 25 hours in an environment of 45 to 55 ° C. Provided is a freeze-dried food obtained by performing a third sublimation for drying.
（４）魚のすり身に、米粉を加味したことを特徴とする（３）記載の凍結乾燥食品を提供する。 (4) The freeze-dried food according to (3), wherein rice flour is added to fish surimi.
通常の凍結乾燥方法によって魚のすり身からなる練り製品に凍結乾燥を施した場合、伸縮率は１５％〜２０％となってしまうが、本発明に係る凍結乾燥方法を魚のすり身に施すと、通常の乾燥方法を施したものと比して収縮率が低減される。
特に、魚のすり身に米粉を加味して練り製品を製造し、当該製品に本発明に係る凍結乾燥方法を施すならば、伸縮率を１０％程度に留めることができ、効果が上がる。
When a freeze-dried kneaded product made of fish surimi by a normal freeze-drying method, the stretch rate is 15% to 20%. However, when the freeze-drying method according to the present invention is applied to fish surimi, the normal drying The shrinkage rate is reduced as compared to those subjected to the method.
In particular, if a kneaded product is produced by adding rice flour to fish surimi and the product is subjected to the freeze-drying method according to the present invention, the stretch rate can be kept at about 10%, and the effect is improved.
そして、通常、魚のすり身の練り商品には大和芋や小麦粉、片栗粉等の澱粉が用いられるが、それらの代わりに米粉を用いていることから、通常の凍結乾燥方法に比して素材の変色が抑制されるため、商品価値を損ねることがない。また、澱粉と米粉を一定計量し、同一温度の水に入れたとき、澱粉は即水分を吸収し、団子状態になってしまうが、米粉は一定時間分子と分子が結合せず、団子状態にならない利点があるので、歯ごたえの良い商品を製造することができる。又、原料の粉砕後の分子は澱粉の方が細かいため、材料が反り、食感を悪くしていると考えられる。そして、澱粉を用いた場合、練る際に空気を均一に抱き込まないので凍結乾燥した場合に食感が偏るが、米粉を用いた練り製品は平均して水分を均一に抱き込むため、乾燥後の食品の食感が均一になる。したがって、米粉を用いることが好ましいのである。 And usually, starches such as Yamato salmon, wheat flour, and starch starch are used for fish paste products, but since rice flour is used instead of them, discoloration of the material is less than that of ordinary freeze-drying methods. Since it is suppressed, the commercial value is not impaired. In addition, when starch and rice flour are weighed and placed in water at the same temperature, starch immediately absorbs moisture and becomes dumpling, but rice flour does not bind molecules and molecules for a certain period of time, and remains in dumpling state. Since there is an advantage that does not become, it is possible to produce a product that is crunchy. Moreover, since the starch is finer than the pulverized molecules of the raw material, it is considered that the material is warped and the texture is deteriorated. And when starch is used, air is not embraced uniformly when kneading, so the texture is biased when freeze-dried, but the kneaded product using rice flour embeds moisture uniformly on average, The texture of the food becomes uniform. Therefore, it is preferable to use rice flour.
さらに本発明では練り製品の水分のみを昇華させ、成分には影響を与えない凍結乾燥方法を提供しているので、本来の菓子の風味や色合いを損なうことなく、新しい食感のスナック系の食品を提供することができる。そして、魚のすり身の持つカルシウムやDHA等の栄養価を含んだ健康食品が提供されることとなる。 Furthermore, since the present invention provides a freeze-drying method that sublimates only the moisture of the kneaded product and does not affect the ingredients, a snack-type food with a new texture can be obtained without impairing the flavor and color of the original confectionery. Can be provided. And health foods containing nutritional values such as calcium and DHA of fish surimi will be provided.
又、油で揚げたり、油脂分の多い食材を用いていないので、カロリーを抑えることができ、近年の健康志向の需要に応えることができる。 Moreover, since it is not deep-fried and does not use foods rich in fats and oils, calories can be suppressed and the recent health-oriented demand can be met.
そして、残存水分が３〜５％と少ないため、バクテリアの菌繁殖のおそれがなく安全であり、さらに携帯や運搬が便利であり、保存性も良い。そのためスナック系の菓子や健康食品としてのみならず、旅客機で提供される食事や、保存食、さらには宇宙食としても利用可能である。 And since the residual moisture is as low as 3 to 5%, there is no risk of bacterial growth and it is safe, portable and transportable, and has good storage stability. Therefore, it can be used not only as a snack-type confectionery and health food, but also as a meal provided by a passenger plane, a preserved food, and a space food.
本発明は、魚のすり身を原材料とする練り製品を凍結真空乾燥することを特徴とする技術であるが、まず、魚のすり身を原材料とする練り製品について説明する。 The present invention is a technique characterized by freeze-drying a paste product made from fish paste as raw material. First, a paste product made from fish paste is described.
練り製品には、はんぺん、蒲鉾、ちくわ、さつま揚げ、つみれに代表される白身魚を用いた製品が含まれる。すり身として用いるのが好ましい魚として、タイ、金時鯛、たら、ホッケ、ハモ、エソ等をはじめとする白身魚や、鮫、イワシ、アジ、カジキ等の魚肉を用いることができる。 Kneaded products include products using white fish such as hanpen, salmon, chikuwa, deep-fried sweet potato, and fish. Examples of fish that are preferably used as surimi include white fish such as Thai, Kintoki, Tara, Hocke, Hamo, and Eso, and fish such as salmon, sardines, horse mackerel, and swordfish.
練り製品の製法のうち、蒲鉾を例にとって説明する。上記の魚から一種あるいは複数種を選び、当該魚の骨や皮を取り除き、身だけを取り出し、氷水に１〜２分さらし、脂肪分や鱗をよく洗い落とした後、水気をよく拭き取り、身をよくすりつぶす。魚のすり身２５０ｇに対して卵白１個分、塩１〜３ｇ、好ましくは２ｇ、砂糖２〜１０ｇ、好ましくは４ｇ、もち粉等の米粉３〜２０ｇ、好ましくは４ｇ、片栗粉を５〜２２ｇ、好ましくは１２ｇ、酒４０〜５０ｇ、みりん４〜８ｇを加えてよくすり潰す。尚、米粉と併用して片栗粉等の澱粉を用いても良い。従来の蒲鉾商品は、魚肉に対する澱粉等の使用は０．３％の使用にとどまっていたが、本発明では澱粉（片栗粉）及び米粉を魚肉に対し、好ましくは５〜１０％程度使用することによって、凍結乾燥した場合に歯ごたえの良い食品を提供することができる。尚、片栗粉を用いずとも米粉だけを使用することとし、魚肉に対して５〜１０％程度使用することとしても良い。 Of the manufacturing method of kneaded products, I will explain by taking a candy as an example. Choose one or more of the above fish, remove the bones and skin of the fish, take out only the body, expose to ice water for 1-2 minutes, wash off the fat and scales well, wipe off the water well, and improve your body Crush. One egg white for 250g of fish surimi, 1-3g of salt, preferably 2g, 2-10g of sugar, preferably 4g, 3-20g of rice flour such as rice cake flour, preferably 4g, 5-22g of starch starch, preferably Add 12g, sake 40-50g, mirin 4-8g and grind well. In addition, starch such as starch powder may be used in combination with rice flour. In conventional salmon products, the use of starch and the like for fish meat was limited to 0.3%, but in the present invention, starch (rice starch) and rice flour are preferably used for fish meat by using about 5 to 10%. When freeze-dried, it can provide a food that is crunchy. In addition, it is good also as using about 5 to 10% with respect to fish meat only using rice flour, without using starch.
従来の蒲鉾をはじめとする練り製品は、弾力のある方が美味であったが、凍結乾燥を施す場合は弾力のない方が歯ごたえの良い食品ができることが判明した。したがって、本発明においては米粉を使用することが好ましいのである。米粉は粒子が細かい程、完成した食品の口どけが良くなるので、１５０メッシュパス以上（１５０メッシュパスより細かいもの）を用いることが好ましい。 Conventional kneaded products, such as koji, were more delicious with elasticity, but when freeze-dried, it was found that a non-elastic food can produce a more crunchy food. Therefore, it is preferable to use rice flour in the present invention. The finer the particle of rice flour, the better the mouthfeel of the finished food. Therefore, it is preferable to use a 150 mesh pass or more (a finer than 150 mesh pass).
尚、蒲鉾の製法において、塩は粘り気を強め、卵白は口当たりを良くするために用いられている。その他、発酵調味液、植物油、やまいも、たんぱく加水分解物、調味料（アミノ酸）、増粘多糖類、酒精、ｐｈ調整剤、グリシン、炭酸塩（Ca、K）、乳化剤、ビタミンC、植物性たんぱく等の調味料も適宜添加して蒲鉾を製造しても差し支えない。 In addition, in the manufacturing method of a salmon, salt is used to strengthen tenaciousness and egg white is used to improve the mouthfeel. Others, fermented seasoning liquid, vegetable oil, yam, protein hydrolyzate, seasoning (amino acid), thickening polysaccharide, alcohol, ph adjuster, glycine, carbonate (Ca, K), emulsifier, vitamin C, vegetable protein Such a seasoning may be added as appropriate to produce koji.
すり身と米粉及び澱粉、調味料を混合した後、蒲鉾板に形を整え、ポリエチレン製のラップ等の包装体に包み、蒸し器で１０分程度蒸すことにより、蒲鉾が得られる。尚、凍結乾燥する場合は弾力を出す必要がないので、蒸す前に時間を置く必要はない。このように、上記配合及び製法により得られた蒲鉾は、従来のものよりも弾力はない製品に仕上がっている。 After mixing surimi, rice flour, starch, and seasoning, the shape of the slab is adjusted, wrapped in a wrapping body such as polyethylene wrap, and steamed for about 10 minutes with a steamer to obtain rice cake. In addition, since it is not necessary to put out elasticity when freeze-drying, it is not necessary to take time before steaming. Thus, the koji obtained by the above blending and manufacturing method is finished into a product that is less elastic than the conventional one.
次に本発明に係る凍結乾燥方法について説明する。当該蒲鉾に対し予備冷凍を１８時間以上行い、製品の温度を−１８℃以下にして凍結させた後、当該蒲鉾に対し、全昇華工程時の圧力を０．６〜０．６５Ｔｏｒｒに設定して、３５〜４５℃、好ましくは４０℃の環境下で１．５〜２．５時間乾燥する第一次昇華を行った後、７０〜８０℃、好ましくは７５℃の環境下で１４〜１６時間乾燥する第二次昇華を行い、さらに４５〜５５℃、好ましくは５０℃の環境下で２３〜２５時間乾燥を行う第三次昇華を行う。 Next, the freeze-drying method according to the present invention will be described. Pre-freeze the cocoon for 18 hours or more, freeze the product at a temperature of −18 ° C. or less, and then set the pressure during the entire sublimation process to 0.6 to 0.65 Torr for the cocoon. After primary sublimation for drying for 1.5 to 2.5 hours in an environment of 35 to 45 ° C., preferably 40 ° C., then 14 to 16 hours in an environment of 70 to 80 ° C., preferably 75 ° C. Secondary sublimation for drying is performed, and further, third sublimation is performed for drying for 23 to 25 hours in an environment of 45 to 55 ° C, preferably 50 ° C.
表１を用いて従来の乾燥食品の凍結乾燥方法と比較しながら最適な乾燥条件を説明する。まず、真空度は通常では０．５４Ｔｏｒｒ程で行なわれるが、本発明では０．６３Ｔｏｒｒ前後で乾燥を開始することが望ましい。さらには通常の乾燥は初期低温（４０℃で２時間程度）、中温（８０℃で２７時間程度）、最終温度（５０℃前後で５時間程度）の３段階で乾燥させ、延べ３０時間程度で終了するが、本発明の乾燥加温条件は第一次昇華として、４０℃を維持しながら１．５〜２．５時間の初期昇華を行い、次に第二次昇華として、温度を７５℃に上昇させて１４時間〜１６時間乾燥して中期乾燥を行い、最後に第三次昇華として温度を５０℃に下げて２３〜２５時間乾燥を行うことが望ましい。 Table 1 will be used to explain the optimum drying conditions while comparing with the conventional freeze-drying method for dried foods. First, the degree of vacuum is normally about 0.54 Torr, but in the present invention, it is desirable to start drying at around 0.63 Torr. Furthermore, normal drying is carried out in three stages: initial low temperature (about 2 hours at 40 ° C.), medium temperature (about 27 hours at 80 ° C.), and final temperature (about 5 hours at about 50 ° C.) for a total of about 30 hours. Although the drying and heating conditions of the present invention are the primary sublimation, initial sublimation is performed for 1.5 to 2.5 hours while maintaining 40 ° C., and then the temperature is 75 ° C. as secondary sublimation. It is desirable that the medium is dried for 14 to 16 hours and then dried for the middle period, and finally the temperature is lowered to 50 ° C. for the third sublimation for 23 to 25 hours .
上記方法で凍結乾燥を施すと、蒲鉾の形状変化や変色を抑制することができる。上記乾燥方法により得られる食品の食感は米菓子のようであるが、口当たりが軽く、歯ごたえがあり、従来の食品とは異なっている。そして出来上がった食品は煎餅よりもパリパリ、サクサクしており、歯ごたえが良い。 When freeze-drying is performed by the above method, shape change and discoloration of the wrinkles can be suppressed. The food obtained by the drying method has a texture similar to that of rice confectionery, but has a light mouthfeel and a chewy texture, which is different from conventional foods. And the finished food is crispy and crunchier than rice crackers, and it is crunchy.
尚、凍結乾燥を施した練り物に、凍結乾燥した野菜や果物のパウダー（例えば青じそ、よもぎ、果物の皮等を凍結乾燥させてパウダーにしたものや、カレーパウダー等）を振り掛けるなどして、外観に鮮やかな色彩を付して商品価値を高めるようにすることもできる。無論、練り物に対し凍結乾燥を施す前に、魚のすり身や米粉と直接混合することによって、前もって色彩を付しておき、乾燥させることも可能である。 Sprinkle the freeze-dried paste with freeze-dried vegetable or fruit powder (eg, green jelly, wormwood, fruit peel freeze-dried powder, curry powder, etc.) Vivid colors can be added to the appearance to increase the product value. Of course, before freeze-drying the kneaded product, it can be colored in advance and dried by directly mixing with fish surimi or rice flour.
そして、カルシウム等の栄養成分を加えることによって、サプリメントとしての商品を製造することも可能である。これにより、スナック系の食品でありつつも、健康食品としての役割を果たす、有用な食品となり得る。 And it is also possible to manufacture the goods as a supplement by adding nutritional components, such as calcium. Thereby, it can be a useful food that plays a role as a health food while being a snack food.
従来の蒲鉾を従来の乾燥方法によって凍結乾燥した場合と本発明の配合の蒲鉾を本発明に係る凍結乾燥方法により乾燥を行った場合の比較写真が図１である。上段が通常の配合で通常の凍結乾燥を施したもの、下段が本発明に係る配合及び凍結乾燥方法を施したものであり、左側が凍結乾燥前のもの、右側が後のものである。 FIG. 1 is a comparative photograph when a conventional koji is freeze-dried by a conventional drying method and when a koji of the present invention is dried by a freeze-drying method according to the present invention. The upper part is the one that has been subjected to normal lyophilization with a normal composition, the lower part is the one that has been subjected to the composition and the lyophilization method according to the present invention, the left side is before lyophilization, and the right side is after.
従来の蒲鉾を従来の乾燥方法によって凍結乾燥した場合は、澱粉が多く含まれているので茶色に変色してしまったが、本発明では米粉を加味しているので、凍結乾燥後の製品の変色は抑制されている。さらに本発明に係る製品では収縮率も小さくなっており、従来と比較して効果が高いことが分かる。 When the conventional koji was freeze-dried by the conventional drying method, it was discolored brown because it contained a lot of starch, but in the present invention, rice flour was added, so the discoloration of the product after freeze-drying Is suppressed. Further, the product according to the present invention has a small shrinkage rate, and it can be seen that the effect is higher than the conventional one.
本発明にかかる魚のすり身の練り製品をはんぺんとした場合の実施例を説明する。まず、はんぺんの製法を説明する。まず、該魚の骨や皮を取り除き、身をよくすりつぶす工程は、上述の蒲鉾を原料として用いる場合と同様である。ただし、はんぺんの製造においてはすり身、米粉や澱粉、調味料とを混合する際に、空気を多く含むように混合することが好ましい。このように空気を多く含ませることによって、間隙の多い製品を作り出すことができる。この間隙は凍結乾燥した場合に、軽い食感を持つ食品が提供されることとなり、商品の性質に大きな影響を及ぼす点で重要である。 An embodiment in the case where the fish paste according to the present invention is used as a paste will be described. First, the manufacturing method of hanpen is explained. First, the process of removing the bones and skins of the fish and grinding them well is the same as when using the above-mentioned salmon as a raw material. However, in the production of rice bran, when mixing surimi, rice flour, starch, and seasoning, it is preferable to mix so as to contain a lot of air. By containing a large amount of air in this way, a product with many gaps can be produced. This gap is important in that when freeze-dried, a food having a light texture is provided, and the properties of the product are greatly affected.
材料の配合割合は魚のすり身に対して米粉及び澱粉を３０％〜４０％加えることが好ましい。その他の調味料の割合は上述した蒲鉾の製法と同様である。 It is preferable to add 30% to 40% of rice flour and starch to the fish surimi. The ratio of the other seasonings is the same as in the above-described method for producing koji.
このように混合したすり身の形を整えて１０分間茹でることによってはんぺんが出来上がる。尚、上記すり身を油で揚げればさつま揚げになり、竹に巻きつけて火であぶればちくわになり、汁に入れればつみれになる。そして魚のすり身の加工の種類は問わずに同様の凍結乾燥方法を施すことによって、それぞれ食感の異なる製品が得られることとなる。 The shape of the surimi mixed in this way is prepared and boiled for 10 minutes to complete the balance. If the surimi is fried in oil, it will be deep-fried, and if it is wrapped in bamboo and sprinkled with fire, it will be crumpled, and if it is put in soup, it will be pickled. And by applying the same freeze-drying method regardless of the type of processed fish surimi, products with different textures can be obtained.
はんぺんを凍結させた後、当該練り製品に対し、全昇華工程時の圧力を０．６〜０．６５Ｔｏｒｒに設定して、３５〜４５℃の環境下で１．５〜２．５時間乾燥する第一次昇華を行った後、７０〜８０℃の環境下で１４〜１６時間乾燥する第二次昇華を行い、さらに４５〜５５℃の環境下で２３〜２５時間乾燥を行う第三次昇華を行う。 After freezing the bread, the pressure during the entire sublimation process is set to 0.6 to 0.65 Torr for the kneaded product, and then dried in an environment of 35 to 45 ° C. for 1.5 to 2.5 hours. After the primary sublimation, the secondary sublimation is performed for 14 to 16 hours in an environment of 70 to 80 ° C., and the third sublimation is performed for 23 to 25 hours in an environment of 45 to 55 ° C. Do.
上記方法により得られた食品は最適な実施例で述べた食品よりもサクサクしており軽い仕上がりになる。蒲鉾を原料として作られた食品は、はんぺんで作られた食品よりも硬く、密度が濃いものとなる。つまり、空気を含ませて製品の間隙を多くするか否かで食感を異ならせることができるのである。 The food obtained by the above method is more crisp and lighter than the food described in the optimum embodiment. Foods made from salmon are harder and denser than foods made from candy. That is, the texture can be made different depending on whether air is included to increase the gap between products.
従来のはんぺんを従来の乾燥方法によって凍結乾燥した場合と本発明の配合のはんぺんを本発明に係る凍結乾燥方法により乾燥を行った場合の比較写真が図２である。上段が通常の配合で通常の凍結乾燥を施したもの、下段が本発明に係る配合及び凍結乾燥方法を施したものであり、左側が凍結乾燥前のもの、右側が後のものである。 FIG. 2 is a comparative photograph of a case where conventional bread is freeze-dried by a conventional drying method and a case where a bottle of the present invention is dried by a freeze-drying method according to the present invention. The upper part is the one obtained by ordinary lyophilization with a normal composition, the lower part is one obtained by the composition and lyophilization method according to the present invention, the left side is before lyophilization, and the right side is after.
本発明に係る凍結乾燥製品の方が明らかに収縮率が小さいことが分かる。また、従来のものはカールしていることが見受けられるが、本発明に係る製品ではカールは見られていない。したがって従来と比較して本発明の効果が高いことが分かる。
It can be seen that the freeze-dried product according to the present invention clearly has a smaller shrinkage rate. Further, it can be seen that the conventional product is curled, but the product according to the present invention does not show curl. Therefore, it turns out that the effect of this invention is high compared with the past.
Claims (4)
4. The freeze-dried food according to claim 3, wherein rice paste is added to fish surimi.
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