JPS6413B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for processing agricultural, aquatic, and livestock products that utilizes the special physical properties of crystalline fine-particle salt and ultrafine-particle salt.

Common salt tends to form coarse crystals, and commercially available salt is generally grainy, with standard crystals having a diameter of 149 microns or more. Also, whether it is sea salt or rock salt, it has a high deliquescent property, and it can be crushed into fine particles that are quickly agglomerated. In particular, those mixed with amino acids, animal and plant extracts, etc. are sticky and difficult to dry. The present invention is a processing method that breaks these conventional common sense, and the most suitable physical properties of the fine particles of common salt used are about 5 microns, which is obtained by the manufacturing method (Japanese Patent Publication No. 54-12543) previously invented by the inventor of the present application. This is followed by ultrafine particles of several tens of microns or less, which are produced in small portions as a by-product during the production of seawater salt. Commercially available fine salt particles, commonly known as Yakisio, which are made by crushing and heating coarse crystals, are of inferior quality. As for the physical properties of the crystalline (ultra)fine particulate salt, it is preferable to have fine regular hexahedral crystals that are fluffy like wheat flour, have an apparent specific gravity of less than 1.0, are not deliquescent, and do not aggregate. The general characteristics of such (ultra)fine particulate salt are that when mixed with 20% to 30% water, it is pasty and viscoelastic, and unlike commercially available salt, it is not grainy like sand, but like clay. It has plasticity and can be shaped like clay work. Therefore, it is possible to apply such salt to meat, fish or vegetables.

It is also possible to mix or bury water-rich food materials and bake them in the same way as kutsky or bread.

Although the structure of the processing method of the present invention is extremely simple,
Before we get into the explanation, we will further explain the unique physical properties of (ultra)fine particulate salt. When you mix amino acids and animal and plant extracts with paste-like salt made of fine grain salt and heat it, it expands and dries extremely quickly.
Surprisingly, an extremely light sponge-like or expanded styrene-like nodule with a specific gravity of 0.2 to 0.4 was obtained, and this material had no deliquescent properties and was solid.
Moreover, when it comes into contact with water, it quickly melts like snow. Although it is easy to crush or grind this into a powder, this powder is suitable for use as so-called flavored salt in furikake and the like. The structure of this product is that crosslinks of polymers such as amino acids connect the salt crystals of fine particles sterically.
It must have expanded like a pumice stone. The inventor named this Invader Salt.

Next, the processing method of the present invention will be described. Implementation of the present invention is extremely simple as long as there are (ultra)fine particles of common salt.

Agricultural, aquatic and livestock products are finely chopped, thinly filleted, or minced to make them easier to dry, then mixed with the above paste-like water-containing (ultra)fine salt salt, spread out into a plate shape, or made into blocks, or weighed in batches. Form into small tablets and dry in the oven or microwave until crispy. Of course,
You can also dry it slowly under sunlight, but the physical properties of the finished product will vary depending on the method of drying. Salmon fillets, vegetables, mushrooms, etc. may be cut into large pieces so that their shape remains as much as possible, and a water-containing fine-particle salt paste may be applied. Use vegetables that have been pre-treated with heat-saturated salt solution to wilt them. Tororo kelp may be mixed with the water-containing paste to supplement the taste and physical properties. The dehydration and drying mechanism in the method of the present invention is extremely smooth, unlike when using ordinary commercially available salt.
As is well known, table salt has a high water absorption capacity, and ultrafine particulate table salt in particular has a large surface area, so its dehydration ability is strong and quick, reaching deep into the depths of food materials used in agriculture, fisheries and livestock farming, and allows moisture to be absorbed to the surface without forming a film on the surface of dry matter. This is because it leaches out. If coarse salt contains water, it dries only from the surface, and in humid air it deliquesces and the surface becomes sticky, but with (ultra)fine particulate salt, water is leached out from the inside and this It is dried by heating, and when the temperature exceeds 100°C, it expands and becomes a coarse structure, which facilitates drying. Furthermore, it is known that it is usually very difficult to dry foods containing water in concentrated salt water, such as salted salmon and tsukudani, but according to the method of the present invention, drying is extremely easy. The product is crisp and almost dry. Note that when using materials with a high fat content, the product may become brittle or the drying speed may be slow. In such cases, choose a material with as little fat as possible and soak it in the fat after drying. When soaked in, the base material Invader Salt has a spongy structure, so it is able to add and retain fats and oils well.

An even more interesting discovery of the present invention is that while it goes without saying that foods that are mixed, buried, or coated with this (ultra)fine particulate salt and then dried and preserved do not deteriorate, the flavor is retained semi-permanently. Is Rukoto. The easiest way to make the invader salt is to mix roasted sesame seeds and green tea, but even if the product is stored for more than a year, the freshly roasted flavor, color and aroma of green tea are completely retained. During the rainy season, it will not deliquesce even if left unpackaged under high humidity, but on the other hand, it will not deliquesce even if it is left unpackaged under high humidity. ) is not sticky, dissolves almost instantly in boiling water, and has a fresh flavor.

What is surprising is that vegetables such as parsley, honeysuckle, and green onions, which have a high aroma and which had previously been difficult to retain even through rapid freeze-drying, can be buried in this (ultra)fine particulate salt. High temperature 100℃
Even after dehydration and drying, the bright blue color is not lost, and the color and aroma are wonderfully retained until rehydration. Does the ultrafine particulate salt itself create an oxygen-free or oxygen-absorbing state? Or does it contain the flavor? Normally, fresh fish has a fishy odor, and when dried, it smells like dried fish due to oxidation, but with this processing method, there is no unpleasant fish odor from amines or dried fish odor caused by oxidation, and the product has a delicious and fresh taste. obtain. If it is made into a tablet shape, it can be used quantitatively as an ingredient for instant soup stock. Other products produced by the method of the present invention have a wide range of applications such as seasoning bouillon, kelp tea, ochazuke seaweed, salmon chazuke, supplementary soup, cutlet noodle ingredients, soup base, instant curry, dried vegetables, salted dried fish, salted dried meat, etc. Although the scope of the invention is wide, some examples will be described below.

Example 1 6 kg of calcium chloride was added to 10 kg of saturated saline solution, and the precipitated ultrafine salt particles (hexahedral particles with a particle size of around 5 microns) were supercollected, and this was washed with saturated saline solution to obtain 20% A microparticle salt paste containing water is obtained. If you take 400g of this water-containing fine particle salt and mix it with 40g of sodium glutamate, you will get a viscous,
To obtain the seasoning paste, add 5g of roasted seaweed, 30g of roasted sesame seeds, 200g of thinly sliced raw salmon or shio salmon, and 200 g of cod roe.
g to form a uniform slurry. When heated, water rapidly dehydrates and dries, resulting in moldable hardness and plasticity. If this is formed into a 4-5 g tablet and internally heated by magnetron irradiation, it will take only 7 to 10 minutes. It expands and becomes a crunchy dry product with a specific gravity of 0.7 to 0.5. Suitable as ochazuke seaweed tablets, when tea is poured over rice, it instantly disperses and dissolves, and the seaweed and salmon return to their original state, giving it a very good flavor.It is preserved without deliquescence even during the rainy season, even when naked and unwrapped. Excellent quality. It can also be made into a high-class delicacy using sea urchin, white fish, etc.

Example 2 The same water-containing particulate salt as in the above example was applied to chopped green onions and mitsuba pretreated with saturated hot saline, and then glued together and subjected to electronic internal heating. Instantly dries and dehydrates to a crispy texture with fresh color and aroma. The flavor of reconstituted vegetables with boiling water is exceptionally good, and while the flavor of vegetables obtained by freeze-drying has evaporated, this product is far superior. You can make it into tablets and use it for instant noodle soup, or you can break it up and sift off the excess salt and use it as an ingredient in various processed foods.

Example 3 30 parts of meat extract, 10 parts of Tororo kelp, bonito powder
10 parts, 10 parts of thin shiitake mushrooms and the above seasoning paste
Add 300 parts and mix, roll this into a 7-8 g sphere, arrange on an iron plate and expand and dry in a 120°C oven to obtain a natural seasoning bouillon. Compared to current commercially available bouillons, it has no deliquescent properties, so it is easy to package, and when used for cooking, it dissolves quickly without boiling.

Example 4 Fresh shiitake mushrooms are cut into appropriate sizes, sprinkled with particulate common salt having an average particle size of about 20 microns, which is a by-product produced by being blown away by a cyclone during salt production, and then heated. It dehydrates and shrinks like salt on a porpoise whale, which is faster than simply heating and drying, and it doesn't burn. Since the dehydrated drip is supersaturated with the presence of particulate salt, drying is accomplished very quickly, the product becomes crispy when heated, retains its flavor well, does not attract insects, has a very good shelf life, and The hot water rehydration effect is also outstanding. Of course, the same applies to other mushrooms.

As mentioned above, the method for processing agricultural, aquatic and livestock products of the present invention can be used for food processing of all kinds of agricultural, aquatic and livestock product base materials by utilizing the physical properties of fine particulate salt and crystalline particulate salt, and its effects are energy saving. It has the outstanding advantages and effects of saving materials, as well as obtaining a product that combines simplicity, palatability, and storage stability. Salt has a surprisingly low solubility, and its solubility does not change much depending on temperature, and it has the property of attracting water. Therefore, the smaller the diameter of the particles, the larger the surface area, and the faster the dehydration and water discharging power, and in general, the particle becomes a water removal medium for food base materials that are difficult to dry, and conversely, it becomes a water absorption medium. It is. Therefore, by heating, water evaporates more quickly than concentrated salt water, and coarse salt particles have a much more effective dehydration power. Molecular organic matter is
It has a number of advantages, such as creating cross-links between the fine particles of the salt, which expands into a lighter body, resulting in a non-deliquescent, yet quick and convenient product that reverts and dissolves in water. Its action and effect are all due to the synergistic effect of contact and heating of the crystalline ultrafine particulate salt to the food material.

Claims (1)

[Claims] 1. Crystal fine salt particles with a particle size of less than several tens of microns at most, obtained by crystallizing food materials that are naturally rich in moisture such as vegetables, mushrooms, seaweed, fish, and meat without crushing them, or crystal-like ultrafine particles. Agricultural, aquatic and livestock products that are processed into food by being brought into contact with common salt by coating, mixing, or immersing in the common salt, and dehydrated in this contact state. Processing method.