JPH03198736A - Food dried by microwave - Google Patents

Abstract

PURPOSE:To obtain a highly palatable dried food having extremely excellent preservability by grinding mid-gut gland of a cephalospod, adding the paste to various foods to obtain pastry having a water-content adjusted to a quasi- bound water region and heating the pastry by microwave induction heating. CONSTITUTION:The mid-gut gland of a cephalospod such as squid and octopus is ground optionally together with gill, ovarium, skin and other by-products. The paste is added to various foods and free water is almost completely removed to obtain a pastry having a water-content adjusted to a quasi-bound water region. The pastry is heated under normal pressure or reduced pressure by microwave induction heating to dry to a bound water region.

Description

[Detailed Description of the Invention] (Field of Industrial Application) The present invention involves adding midgut glands, which are by-products of monocephalopods, to various foods to make dough, which is then dried by microwave dielectric heating. It is related to food, and can be used as an ingredient in instant foods, delicacy snacks, furikake, etc., and has an extremely long shelf life and is highly palatable to sashimi.

(Conventional technology and problems) The midgut gland is a part of the internal organs of cephalopods such as squid and octopus, which is called the liver, liver, or uro.The only resources available for its use are collecting cod liver oil and salted fish. Most of it was discarded unless it was used for enzymatic decomposition or dried and used as fertilizer.

However, these contain nutritious and beneficial components that are as good as the edible parts, and their advanced utilization has been a major challenge.

(Means for Solving the Problems) As a result of various studies aimed at effectively utilizing the midgut glands of cephalopods, the present inventors have discovered that the midgut glands, if necessary, are removed by removing the intestines, ovaries, skin, and other by-products. He discovered that by crushing and dispersing it into food, making dough with a moisture band in the semi-bound water region, and heating it by microwave induction, it was possible to obtain a dried food with extremely high susceptibility, and completed the present invention. This is what I came to do.

The present invention relates to microwave-dried food products comprising midgut glands of cephalopods.

In addition, the present invention prepares a dough containing crushed cephalopod midgut glands, adding other by-products as necessary, and removing most of the native water and adjusting the dough to a semi-bound water region under normal pressure. Alternatively, the present invention relates to a microwave-dried food product characterized in that it is heated under reduced pressure and dried by microwaves down to the bound water region.

In the microwave-dried food of the present invention, the midgut gland of a cephalopod or a mixture of this and other by-products is mixed with various foods.

The various foods used in the present invention may be foods having the structure of fish or livestock meat, such as fish meat or livestock meat, or crushed foods. Moreover, it may be a product in which eggs, starch, oils, fats, seasonings, additives, etc. are dispersed and permeated.

The slurry made by mixing the ground midgut glands or by-products with the ground glands may be used as is, or may be in the form of a slurry in which eggs, fats and oils, starch, seasonings, additives, etc. are dispersed or emulsified. These slurry doughs can be applied, dipped, press-fitted, or
It is added to foods by operations such as mixing.

Moisture in the semi-bound water region of the dough can be adjusted by adding dried or powdered food to ground midgut glands or a mixed slurry of this and by-products, or by adding ground slurry to food. After dispersing, for example, steaming and shaping, it is dehydrated and pre-dried using a water absorbent, sunlight, hot air, infrared rays, cold air, etc., and adjusted to semi-bonded moisture. It is something that

The fabric containing the midgut glands or a mixture of the midgut glands and by-products and whose moisture content has been adjusted to the semi-bound water region is then heated and dried using microwaves to dry the dough to the bound water region.

The end of the microwave drying is a bound water region with a water activity value of 0.7 or less.

The microwave-dried food of the present invention can be stored for a long time and is extremely delicious.

The present invention will be explained below based on Examples.

Example 1 40 parts of the internal organs, mainly the midgut glands, and 25 parts of the gonads of a purple squid were minced, 3 parts of table salt was added, and the mixture was crushed with a ball cutter to gelatinize it, and the water content was 75%. A slurry containing free water was prepared. This was continuously formed into a thin film having a width of 803 mm and a thickness of 2 mm, and passed through a drying steam tunnel to obtain a long sheet with a semi-bound water region of 42% moisture content.

This was further subjected to microwave dielectric heating to obtain a white swollen long sheet with a water content of 23%.

When this product was dried with hot air to reduce the moisture content to less than 10%, it became a thin sheet with a flavor similar to grilled squid. Cutting this into strips or squid shapes and frying them with colomo creates a regular product.There is no need to bake and stretch the expensive dried squid, which saves labor and significantly reduces costs. The result is a delicacy fried product with the same delicious flavor. In addition, when dipped in a sugar-soy sauce sauce and grilled, it becomes a fragrant grilled squid product, and when cut into thread-like pieces and eaten as is, it has the same quality as shaved squid, and is suitable for dipping, furikake, and octopus grilling. In both cases, there was no significant difference in flavor and texture from ordinary grilled dried squid products.

Example 2 To the crushed and gelatinized purple squid by-product surimi of Example 1, 30 parts of pollock surimi and 10 parts of common salt were added and coarsely ground, followed by 20 parts of palm oil, 50 parts of cornstarch, and caster sugar. A dough was prepared by adding 20 parts of M3C and 10 parts of M3C, and these were mixed and thoroughly emulsified. The moisture content of this dough was in the 46% semi-bound water range. Place this on a Teflon belt with φ5
It was deposit-molded to a size of 1.5 mm, expanded by microwave dielectric heating, and dried to a moisture content of 8%.

In addition, the molded grains were passed through a steam tunnel followed by a hot air tunnel to form heat-denatured dry grains with a moisture content of 21%, and dielectrically heated by increasing the passing speed of microwaves.
The expanded volume was doubled, and the throughput was increased by 1.9 times.

All of these squid snacks had a crunchy texture, and the squid balls had good resiliency as ingredients for cup noodles.

Example 3 Pig liver was sliced and immersed in a gelatinized slurry made by grinding and crushing the midgut glands of a giant water octopus.
The gas was placed under a reduced pressure of 1 liter to replace and disperse the gas in the capillaries of the liver. Next, it was spread on a net and dried through ventilation to a semi-bound water region with a moisture content of 33%, and then microwave dielectric heating was performed under a reduced pressure of 30 tools to dry it to a bound water region with a moisture content of 10% or less. I forced it. Due to the dispersion of the midgut gland slurry, this product did not harden due to drying unlike pure dried pork liver products, maintained supple physical properties for a long period of time, and had a good flavor.

Claims (1)

[Claims] 1. Microwave-dried food containing midgut glands of cephalopods. 2. A dough containing crushed cephalopod midgut glands, other by-products added as necessary, and almost free water removed to have a semi-bound water region, is prepared under normal pressure or reduced pressure. A microwave-dried food product characterized in that it is heated and dried by microwaves to the bound water region.