JPH036775B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing seasoned dried seafood products. Dried seafood products are called delicacy foods and are processed foods that are popular among Japanese people. Typical delicacies include smoked squid, octopus, etc.
There are ring squid, grilled cod, and grilled puffer fish. A common feature of these manufacturing processes is that they include a seasoning process and a heating process. A typical manufacturing method for soft squid can be expressed as follows. Raw processing of raw squid such as washing with water → Peeling → Boiling →
Primary seasoning → drying → roasting → stretching → tearing → secondary seasoning → drying. Since seasoning technology determines the commercial value of delicacy foods, it is necessary to uniformly blend sugar, glucose, sorbitate, monosodium glutamate and other amino acids, organic acids, spices, preservatives, etc. Furthermore, at the distribution stage, since it is a dry product, it is normally kept at room temperature without being refrigerated, and if discoloration (browning) occurs during this time, the product value will be reduced. Therefore, it is necessary to uniformly disperse and adhere each ingredient as a seasoning to raw materials or intermediate products, fix the seasoning through a heating process, and prevent browning of the product. For foods with low moisture content and high protein content, such as soft-seared squid, it is said that the type of squid, freshness, and processing technology affect the browning reaction. However, in reality, the types of squid used, including imported frozen squid, vary, and it is impossible to standardize the raw materials. Therefore, it is better to avoid using ingredients that cause browning in auxiliary materials used for seasoning as much as possible.
Generally, it is economical to use sugar to sweeten foods. In this sense, sugar can be said to be indispensable, but in order to make a dry product, a heat drying process is required, which results in coloring during this process and poor drying results. Other sugars such as sorbitol, xylose, glucose, lactose, fructose, sugar-mixed isomerized sugar, invert sugar, maltose, high-fructose corn syrup, malt, starch syrup, etc. have a strong browning reaction and are hygroscopic or liquid. Even if these can be used, the amount is limited, and many of them are economically disadvantageous. In particular, glucose, fructose, and liquid sugar containing these components tend to promote browning reactions. Furthermore, sorbitol cannot be used in large quantities because its hygroscopicity makes the product sticky. The present inventors relate to a method for producing dried seafood products,
As a result of intensive research into ways to uniformly add seasonings, sugars, organic acids, preservatives, etc. to seafood meat, we found that
This is sprinkled on seafood as a powder, and during mixing, non-wetting powders (starch, amylopectin, lactose, etc.) are added along with a certain amount of wettable sugar (preferably sorbitol) and starch decomposition products such as dextrin. It has been found that by doing this, the auxiliary materials are evenly distributed and adhered to the seafood meat, and a product with excellent appearance without stickiness or wetness can be obtained. The present invention is based on this knowledge, and in the manufacturing process of dried seafood seasoning products, a total of 3 to 15% by weight of at least one non-alcoholic acid selected from starch, processed starch, amylopectin, or lactose is added to the raw materials. This is a method for producing a seasoned dried seafood product, which is characterized by adding a wettable powder and at least one type of wettable powder selected from sorbitol, dextrin, natural gums, or powdered alcohol. Non-wetting powders include starch, processed starch, amylopectin, and lactose. Examples of wettable powders include sorbitol, dextrin, natural gums (guar gum, xanthan gum, pullulan, pectin, etc.), and powdered alcohol (a preparation in which alcohol is adsorbed to dextrin). These can also be used in combination of two or more types. To carry out the present invention, it is preferable to add both types of powders mentioned above during the seasoning process. The seasoning process may be carried out in two stages, so in that case it is preferable to add it in the second stage. Both powders may be added simultaneously, but preferably the wettable powder is added first and the non-wettable powder is added after wetting. The amount added is 3 to 15% (weight) in total of both types of powder to the raw material,
Of these, the non-wetting powder is preferably 10% or less. According to the method of the present invention, in addition to the quality effect of preventing coloring and stickiness of the product, there is also the effect of omitting the final step of drying (hot air drying or infrared drying). Example 1 After peeling raw squid, it was boiled and mixed with primary seasonings (7% salt, 5% sugar, monosodium glutamate).
0.5%, sweetener 0.5%, sodium succinate 0.03%
(aqueous solution) overnight. Put this in a dryer
After drying at 40°C for 24 hours, it was stored in a refrigerator for one week to adjust the moisture content. Then, it was pressed (115℃, 3 minutes), rolled, and torn by a tearing machine to about 3mm.
It was torn to the width of . This was seasoned for 15 minutes with a mixer for 15 minutes in units of 1 kg to disperse and adhere the additives. The final product was then left at room temperature for 3 hours and passed through an infrared drying tunnel at 40°C for 20 minutes. For the test, we evaluated the appearance after the second seasoning, the moisture content of the final product (drying method at 105℃ for 20 hours), the appearance, texture, and the degree of browning during storage at 30℃. . Table 1 shows the composition of the test plots, and Table 2 shows the test results.

【table】

【table】

[Table] As is clear from the results, in the present invention group, after the secondary seasoning, the dispersion and adhesion is excellent because it contains wettable powder, and the presence of non-wettable powder suppresses stickiness. Furthermore, drying after the secondary seasoning completely eliminates even the slightest stickiness, resulting in a product with a good texture and finish. Furthermore, it can be seen that the progress of browning is extremely prevented. Example 2 Raw squid (purple squid) was peeled and boiled, and primary seasonings (salt 7%, sugar 5%, monosodium glutamate 0.5%, sodium succinate) were added.
0.03% aqueous solution) overnight. This was dried in a dryer at 40°C for 24 hours, and then stored in a refrigerator for one week to adjust the moisture content. Then compaction (120℃,
8 hours), the film was rolled and then torn into a width of approximately 3 mm using a tearing machine. Add secondary seasoning to this using a mixer for each 1kg unit.
This was carried out for several minutes to disperse and adhere the additives. Next, it was left at room temperature for 3 hours, and then dried in a hot air dryer at 50°C for 15 minutes to obtain a final product. For the test, we investigated the appearance after the second seasoning, the moisture content of the final product (drying method at 105°C for 20 hours), the appearance, and the degree of browning during storage at 30°C. Table 3 shows the composition of the test plots, and Table 4 shows the test results.

【table】

[Table] As is clear from the results, in the present invention group, after the secondary seasoning, the dispersion and adhesion are excellent because it contains wettable powder, and the presence of non-wettable powder suppresses stickiness. Additionally, drying after the secondary seasoning completely eliminates even the slightest stickiness, resulting in a product with a good texture and finish. Furthermore, it can be seen that the progress of browning is extremely prevented.

Claims (1)

[Claims] 1. In the manufacturing process of dried seafood seasoning products, a total of 3 to 15% by weight of at least one non-wetting powder selected from starch, processed starch, amylopectin or lactose, sorbitate, dextrin, A method for producing a seasoned dried seafood product, which comprises adding at least one type of wettable powder selected from natural gums or powdered alcohol.