JPH0361454A - Preservable food covered with film coagulable at ordinary temperature - Google Patents

Abstract

PURPOSE:To obtain a food preservable for a long period at about ordinary temperature by using curdlan which is heat coagulable polyaccharides as gelling agent. CONSTITUTION:A dispersion of curdlan in about preferably 3-5wt.% concentration is applied to a thermal cooked food, such as roasted rice cake, fried 'TEMPURA' (Japanese deep-fried food) or boiled noodles, or nonheated food, such as 'KAGAMI-MOCHI' (round mirror-shaped rice cake), and the curdlan is thermally coagulated by hot-air drying, roasting or heating in a range, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to preserved foods, and provides a food product whose preservability is improved by maintaining a coagulated film covering the food product even at room temperature.

<Prior Art> In general, it is difficult to maintain the quality of unheated foods or cooked foods immediately after production over a long period of time.

For example, if rice cakes are not preserved through vacuum packing or other preservation treatment, they will grow mold or crack within a few days, reducing their commercial value.

Also, after a while, baked mochi becomes sticky due to moisture coming out from the grilled seams, and tempura and fried foods are crispy when freshly fried, but after a while they become sticky and reduce their product value.

Furthermore, grilled fish lined up in storefronts have drips coming out from the grilling marks, degrading the taste and appearance, and the quality of meat foods such as steaks deteriorates quickly, even if they are cooked.

On the other hand, a technique for coating foods with gelatin to improve their preservability is disclosed in JP-A-50-64446.

That is, the above-mentioned known technique involves freezing each piece of hamburger steak, cooked steak, grilled eel, or grilled fish at -40°C, and immersing it in a 2% gelatin aqueous solution to coat the entire surface with gelatin. The food is covered with a film that isolates the food from the outside air and prevents changes in quality.

<Problems to be Solved by the Invention> Gelatin has a high risk of returning to a sol at room temperature, so in order to gelatinize and maintain that state, it must be stored in a chilled or frozen cold atmosphere.

Therefore, with the above-mentioned known technology, it is not possible to store even rice cakes at room temperature, and in particular, when food is stored frozen, a large amount of electricity costs are incurred, leading to high management costs.

Furthermore, when reheating cooked food, depending on the type of heating device, it may take time to warm the food from a frozen state.

The technical problem of the present invention is to preserve the quality of food simply and inexpensively.

<Means for Solving the Problems> The present inventor focused on the property that curdlan, which is a fermented polysaccharide produced by microorganisms, has heat-coagulating properties in that it coagulates and forms a gel when heated. The present invention was completed by applying this to food preservation.

That is, the present invention provides a preserved food in which a gelling agent is attached to the food to give it preservability. This is a preserved food coated with a room-temperature coagulating film characterized by coating the surface of the food with curdlan by adhering it and thermally coagulating the curdlan in a heated atmosphere.

The above foods, regardless of whether they are cooked or not, include: Cooked foods such as grilled rice cakes, grilled fish, fried tempura, fried fries, grilled steak meat, and boiled noodles ■ Non-heated foods such as kagami mochi, etc. refers to all foods that have a decrease in

The above curdlan is grown as Alcaligenes faec in a medium containing glucose, nitrogen source, trace minerals, etc.
alis var, myxogenes, Agroba
refers to the linear β-1,3-glucan produced by C. cterium (Agric, Biol, Chew,
30°196 (1966) and Monthly Food Chemical 19
(See March 1989 issue, pages 67-73).

To attach curdlan to food, for example, immerse the food in a thermal dispersion of curdlan dispersed in hot water,
The thermal dispersion may be applied to the food by brushing, or the thermal dispersion may be sprayed onto the food.

Thermal coagulation of curdlan involves attaching the dispersion to food, then
This is done by hot air drying, roasting, or heating in a microwave.

The curdlan dispersion liquid preferably has a content of 3 to 5 wt%.

<Operation> For example, when food such as baked rice cakes or fried tempura is immersed in a curdlan solution and hot air is blown onto it, the curdlan forms a three-dimensional network structure and is thermally solidified, covering the surface of the food.

This curdlan coagulation film blocks food from the outside air, so
To effectively confine the umami etc. of food and prevent moisture or drips from leaking to the outside to maintain the quality and freshness of the food and prevent stickiness on the surface of the food.

Once the curdlan coagulation film is formed, the temperature is 120°C.
It does not melt even at nearby high temperatures and maintains its gelatinous state even at room temperature or low temperatures, so when the temperature rises from a chilled or frozen state to around room temperature, like gelatin and other low-temperature gelling agents mentioned above, it does not melt even at nearby high temperatures. This eliminates the problem of not being able to maintain the gel and reducing the quality preservation effect of food products.

<Effects of the Invention> (1) For example, some foods, such as baked rice cakes or unheated rice cakes, can be stored for a long time at around room temperature, which can significantly reduce management costs and shorten heating time.

(2) Foods can maintain their quality for about a week if stored chilled, and for more than half a year if stored frozen.

<Examples> Examples in which the present invention is applied to fried rice cakes, kagami mochi, tempura, grilled fish, steak meat, etc. will be sequentially described below.

(Example 1) A 3 wt % curdlan thermal dispersion was prepared by dispersing curdlan in 30° C. hot water with stirring.

Freshly baked rice cakes were immersed in the above-mentioned curdlan thermal dispersion liquid for 10 seconds to adhere the surface of the rice cakes with the solution, and then baked for another 1 minute to thermally solidify the curdlan to obtain preserved baked rice cakes. .

As a result of storing the preserved baked rice cake at room temperature for one month,
No moisture leakage from the grilled areas or cracks were observed.

(Example 2) An unbaked kagami mochi was immersed in the same thermal dispersion of curdlan as in Example 1 for 10 seconds, and after being pulled out of the dispersion, it was dried with hot air for 1 minute to thermally solidify the curdlan, and then it was heated without heating. Obtained preserved mochi.

As a result of storing the preserved mochi at room temperature for one month, no cracking or mold formation was observed.

(Example 3) Prepared ingredients such as shrimp, fish, and vegetables are sprinkled with Karuku tempura mix powder, immersed in 3 wt% curdlan thermal dispersion for 10 seconds, and then soaked in hot water at 90°C or higher for 2 minutes. After boiling, the whole surface was sprinkled with tempura mix powder and fried in oil to obtain shelf-stable fried tempura.

The shelf-stable fried tempura has a shelf life of 4~
Even after 5 days had passed, no stickiness was observed in the flomo, and it can be inferred that the coagulated film of the -dran suppressed the movement of moisture in the ingredients to the flomo.

(Example 4) Both sides of the fish were grilled, immersed in a 3 wt % curdlan solution, the curdlan was thermally coagulated by hot air drying, and then left to cool and stored in a chilled state.

No deterioration in quality was observed in the shelf-stable grilled fish even after 4 to 5 days of chilled storage.

(Example 5) Season 150g of raw beef with salt and pepper, grill both sides over charcoal or on an iron plate, and add 150g of raw beef to 3wt% curdlan liquid.
The curdlan was immersed for 0 seconds and dried with hot air to thermally solidify the curdlan.

Thereafter, it was left to cool and stored in a chilled state, but no deterioration in quality was observed even after 4 to 5 days had passed.

Furthermore, when stored frozen, the quality could be maintained for several months.

(Example 6) After adding the same amount of soy sauce and mirin and using the sauce, grilling the eel was repeated three times, then immersing it in 3 wt% curdlan for 10 seconds, and drying with hot air to thermally solidify the curdlan. .

Thereafter, it was left to cool and stored in a chilled state, but no deterioration in quality was observed even after 4 to 5 days had passed.

Furthermore, when stored frozen, the quality could be maintained for several months.

(Example 7) Boiled noodles such as ramen and udon noodles (regardless of whether they are hand-made noodles or machine-produced noodles) are washed with water to remove slime, immersed in curdlan 3wt% for 10 seconds, and then placed in a vortex at 90 to 95°C. The curdlan was boiled again for 2 minutes to thermally solidify the curdlan.

Thereafter, it was cooled with cold water and stored in a chilled state, but no deterioration in quality was observed even after one week had passed.

Claims (1)

[Scope of Claims] 1. In a preserved food that has preservability by attaching a gelling agent to the food, the gelling agent is curdlan, which is a thermosetting polysaccharide, and a dispersion of curdlan is used. Preserved food coated with a film that coagulates at room temperature, which adheres to food and thermally coagulates curdlan in a heated atmosphere to coat the surface of the food with curdlan.