JPH0230B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention is directed to the direct production of fish such as salmon, sardines, and sea bream, molluscs such as squid, seaweed such as wakame, and crustaceans such as crab and shrimp while still alive (hereinafter referred to as raw materials). The present invention relates to a method for producing a fine powder with a high flavor using the raw raw material itself as a raw material, which is made into a paste and/or a paste shape, frozen, suddenly dried in the frozen state, and then used in a pulverizer. [Prior Art] A. A method of directly drying fish, molluscs, seaweeds and crustaceans without going through a freezing process to obtain a dry raw material and producing fine powder using the dried raw material has been known. B. Also known is a technique in which fish, molluscs, seaweeds, and crustaceans are boiled in boiling water without freezing, and the resulting liquid is concentrated to be used as a raw material for seasonings and other products. [Problems to be solved by the invention] The conventional method A. directly dries fish, molluscs, seaweeds, and crustaceans without freezing them and turns the dried raw materials into fine powder, which impairs the original flavor of the raw raw materials and results in poor quality products. There was a problem with low yield. In addition, in method B, the boiling temperature is restricted to be constant, so the temperature range cannot be changed, so depending on the type of raw material, the flavor may be impaired, and since it is a concentrated liquid, it is difficult to use it for products in the next process. There is. [Means for Solving the Problems] The present invention has been made to solve the above-mentioned problems, and consists of making a raw material into a paste and/or paste form, putting it in a container, freezing it, and freezing the frozen raw material. The present invention relates to a method for producing fine powder, characterized in that the powder is dried in a predetermined temperature range in a dryer using microwave heating as a heat source, and then pulverized in a pulverizer. In the present invention, raw materials include fish such as salmon, sardine, and sea bream;
It refers to live molluscs such as squid and octopus, seaweed such as wakame, and crustaceans such as crab and shrimp that are processed into paste or surimi form. The drying heat source used in the dryer may be a steam heater, a microwave, a circular infrared ray, or a combination thereof, but microwave heat drying is most preferred for drying the frozen state contained in a container. Next, the predetermined temperature range for drying in the present invention is: a. For raw materials of crustaceans such as crabs and shrimps, and molluscs such as squid, preferably 100°C to 150°C.
If the temperature is below 100℃, the bactericidal effect on bacteria, coliforms, salmonella, and Staphylococcus aureus cannot be measured.
Moreover, if the temperature exceeds 150°C, the flavor will be impaired, which is not desirable. b. For raw materials of fish such as salmon, sardines, and sea bream, and seaweed group such as wakame, the temperature is preferably 40°C to 80°C, and if the temperature is less than 40°C, the bactericidal effect against bacteria, coliform bacteria, and salmonella cannot be measured. Furthermore, if the temperature exceeds 80°C, the flavor of calcium and vitamins will be impaired, which is not desirable. In the present invention, the fine powder particle size of the raw raw material is from 100 to
400 meshes, preferably 200 to 300 meshes. If it is less than 100 mesh, the particles of the fine powder are too coarse and will be rough in the mouth when used as food powder, making it undesirable as a raw material for use in subsequent processes. or,
If it exceeds 400 meshes, it becomes ultra-fine powder, making it difficult to use in subsequent processes, and at the same time detracting from the flavor of the raw material, which is undesirable. The uses of the fine powder produced using the raw materials of the present invention include kamaboko, shyu mai, gyoza,
Sweets, bread, tofu, senbei, shigure, sauce,
These products include hamburgers, pickles, noodles, batter products, and soup flavorings. [Function] The method for producing fine powder using raw raw materials of the present invention has the above-mentioned structure, and has the effect that the produced fine powder can last without losing the original flavor of the raw raw materials at all. [Example] Table 1 shows the results of producing fine powder using the raw materials of the present invention.

【table】

[Table] ◎ Flavor of raw raw material ○… Negative As a comparative example, Table 2 shows the results of producing fine powder after drying the raw material without freezing.

〔Effect of the invention〕

As described above, the method for producing fine powder using raw materials of the present invention utilizes the synergistic effects of freezing the raw materials, drying heat source using microwaves, setting a predetermined temperature range depending on the type of raw materials, etc. It has the effect of significantly increasing the yield of good products without impairing the original flavor.

[Brief explanation of drawings]

FIG. 1 is a process diagram of a method for producing fine powder using raw materials of the present invention. FIG. 2 is a process diagram of a conventional method for producing fine powder.

Claims (1)

[Claims] 1. Raw raw materials are made into a paste and/or paste form, then put into a container and frozen, dried in the frozen state using a dryer using microwave heating as a heat source within a specified temperature range, and then pulverized using a pulverizer. A method for producing fine powder, characterized by: