KR940010823B1 - Microwave dried porous food and its manufacturing method - Google Patents

Abstract

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Description

Microwave dried porous food and its manufacturing method

1 is a block diagram of a conventional porous dried food manufacturing process.

2 is a block diagram of a manufacturing process according to the invention.

The present invention relates to a porous dried food using a microwave and a method for manufacturing the same, in particular, an automated dried foods using active protein such as fish meat and eggs as the main raw material and starch or shrimp powder as a secondary raw material dried instantaneous and It relates to a manufacturing method.

The method for producing a porous dried food, which has been improved by the present inventors, is made in the process of FIG.

However, in the conventional method, since each process is separated from each other, a large number of working people are required, and a long time (about 48 to 72 hours) of aging process is required, and in the expansion process (one side: splashing process), As well as the occurrence of high temperature, the heating time during swelling was not constant due to manual work, and there was a problem such that the product was not produced uniformly and carbonized.

It is an object of the present invention through a series of automated processes, including compounding, molding, steaming, pre-drying, needle punching and microwave irradiation process using active proteins such as fish meat and eggs as the main raw material and starch or spice as a minor raw material By applying the instant drying method to prevent the shrinkage of the dry matter inevitably generated during the drying process to produce a porous product in the size of the original, porous dried food using microwaves without improving the restoring texture while improving the resilience It is to provide a method of manufacturing the same.

The invention is characterized in that each process is a series of processes consisting of one system under stringent conditions. This series of processes is shown in FIG.

Hereinafter, the manufacturing process of the present invention will be described in detail step by step.

Reactor Mixing Process

In the present invention, 30 to 50% by weight, 10 to 20% by weight, 5 to 10% by weight of vegetable protein, 20 to 30% by weight of starch, 2 to 5% by weight of salt and seasoning system, and addition to 100% by weight of fish meat Make 2 ~ 3% by weight of meat paste in the order of preliminary grinding, salting and bone grinding in a similar way to the fish paste manufacturing process, but be especially careful not to exceed 60% of the moisture content of the meat paste. Adjust the temperature so that it does not exceed 15 ℃ ± 3 ℃.

In the present invention, the product is conveyed by a conveyor.

[Molding process]

This process is to insert the meat paste into the molding machine and inject it into the required shape. In this case, the injected shape is determined by a nozzle such as a circle, an ellipse, a rectangle or a triangle or a triangle, depending on the shape of the final product, but a circle is most preferable. In addition, the meat paste injection rate in the molding process can be very sensitive in the next process. In this step, when a circular nozzle having a diameter of 5 to 7 mm is used, the product conveying speed is most preferably 2 to 4 m / min.

[Steaming process]

This process is to process the formed meat paste on the conveyor and heat it with steam at 85-95 ℃ for 2-4 minutes to solidify the protein component of the meat paste (thermally denatured) to form a network structure. If insufficient or excessively applied, the formation of the network operation is weakened and the elasticity is insufficient, which may be a cause of defective products. Therefore, the heating temperature is adjusted so that the core temperature of the injection molded raw material is 70 ℃ ± 3 ℃.

[Predrying Process]

This process is to adjust the steamed dry matter to have an appropriate moisture content, and is dried by high temperature hot air of 100 ° C to 150 ° C or by direct heating using a gas burner. When installing the gas burner, the top and bottom, left and right of the building, that is, the entire surface is uniformly heated and uniformly installed on the BAR conveyor in order to be uniformly dried up and down. The degree of drying is 10% by weight of moisture so that the moisture content of the product in the form of the product is preferably 50% by weight or less when the instantaneous drying in the microwave irradiation process 60% by weight of the moisture content in the meat paste state. In a continuous process, the gas burner should be dried to a water content of 50% by weight or less within a given time period, but the drying of the dried object is not swelled or carbonized.

[Needle Process]

This process is to form a needle hole deep in the center from the surface of the pre-dried product. At this time, the needle holes are formed sequentially and alternately on both the upper, lower and upper and lower parts of the dried object to be transported, but it is preferable to form two to three upper and lower surfaces per 1 cm of product length, respectively. The needle hole formed here receives the high temperature of the gas burner during the preliminary drying process, so that the surface protein component of the dry matter solidifies more strongly to form a leather-like coating. Thus, the 50% by weight of the dry matter in the following microwave irradiation process When the degree of moisture is instantaneously vaporized and expanded to generate an internal pressure in the dried object, it may swell irregularly or swell more than necessary, thereby removing excess internal pressure or maintaining a uniform internal pressure.

[Microwave Irradiation Process]

This process passes the dry matter through a closed conveyor equipped with 70 oscillators with 1.3 KW capacity generating (oscillating) 2450 MHZ of microwaves at a speed of 2 to 4 m / min for 2 to 3 minutes. It is a process in which heating, expansion, tissue formation, moisture evaporation, and drying are performed sequentially and almost simultaneously, that is, instantaneous drying, at a temperature where moisture of about% can evaporate instantly. Hereinafter, the microwave irradiation process will be described in detail step by step.

1) Preheating:

The object to be entered into a closed conveyor equipped with a microwave oscillation device is irradiated with microwaves, and the moisture remaining inside the object causes dipole movement (H ₂ O → H ⁺ ± OH ⁻ ) from the interior of the dry items. Increase the silver. Since the heat generated by the movement of the positive electrode H ⁺ and the negative electrode OH ⁻ in the building itself is characterized by the fact that it does not take time for the product temperature to rise.

2) Swelling:

While passing in a closed conveyor, the moisture in the dry matter is almost completely vaporized by the continuous irradiation of microwaves, and the vaporized air creates internal pressure inside the dry matter to swell the dry matter itself.

3) Tissue Formation and Water Evaporation:

The swelled to dry matter is hardened into a swelled tissue state due to the thermal degeneration of the protein while the temperature is continuously maintained by the continuously irradiated microwaves, while the remaining air in the drift vaporizes to form internal pressure. Is exited through the needle hole made in the previous process. At this time, the protein structure of the dry matter has already reached the hardening stage, so even if the steam vaporized air escapes, shrinkage does not occur. On the contrary, microfabrication is formed inside the dry matter to improve resilience in the future edible. If the moisture content of the dried material entering the micro irradiation process is more than 50% by weight, the vapor pressure inside the dried material rises rapidly and is more than necessary, which causes excessive swelling or bursting before the protein structure of the dried material hardens. On the contrary, if the moisture content is 40 wt% or less, the internal expansion pressure is insufficient until the protein tissue of the dried product is cured, so that the shrinkage phenomenon may occur and the micro process cannot be sufficiently formed inside the dried material. It may also be the cause of weakened or poor resilience of the finished product.

4) Drying of moisture:

In the final stages of dryness passing through an enclosed conveyor tunnel equipped with a microwave oscillator, the protein structure of the dry matter is sufficiently cured and does not shrink or expand in any case, so the microwave is sufficiently irradiated to ensure good cutting. Allow to dry sufficiently until the water content in the flexible state is 10 to 20% by weight.

[Cutting process]

It is a step of cutting the protein-structured product of the microporous meat grass in the state of water content of 10 to 20% by weight through a microwave irradiation process to the required size or weight. At this time, the cutting length is cut long or short in consideration of the weight of the product.

[Post-processing process (cooling and final moisture control process)]

When the product is cut to the desired size or weight in a flexible state, the temperature of the product is 40-50 ° C., which is relatively high, and the moisture content sometimes exceeds 13%. Therefore, there is a need for cooling and additional drying. It is a process of transporting while operating as needed.

[Selection process]

After cutting and after treatment, the products are sorted to meet the standard. In this process, two types of vacuum sieves are interlocked to select three types of large, medium and small size. The company selects products that do not meet specifications, and in the second, selects products that exceed specifications, collects only the genuine products, and ships them after inspection.

Hereinafter, the present invention will be described in detail by way of examples.

The following examples do not limit the invention.

Example 1

For half a year, 68Kg of fish meat, 30Kg of eggs, 9Kg of dietary protein, 1.6Kg of soluble complex starch, 28Kg of starch, 15Kg of wheat starch, 5Kg of salt and seasoning system, and 3.5Kg of additives are described in the step-by-step manufacturing process described above in 20 minutes Mix as detailed and obtain meat paste. The meat paste is injected at a speed of 3 m / min through a nozzle having a diameter of 5.5 to 6.5 mm. The molded product is steamed for 3 minutes with steam at 90 ° C. and dried for 7 minutes while being transferred at a speed of 3 m / min in a drying apparatus equipped with a gas burner. At this time, the moisture content measured by the infrared moisture meter is 45% ± 1%. Needle holes are formed in the pre-dried product at intervals of 5 mm in the upper and lower ends in the conveying length direction.

The product is transferred for three minutes at a speed of 3 m / min to a microwave device equipped with 70 1.3 KW oscillators with a capacity of 2450 MHZ. The moisture content measured by the infrared moisture meter is 15-16%. After passing through the microwave device, the product is cut at intervals of 3 to 8 mm with a rotating cutting knife (device name: Shredder), and the water content is lowered to 12% or less while transferring for 6 minutes at a speed of 3 m / min in the post-treatment process. Lower to room temperature.

According to this process, the final product has many fine processing evenly formed, the surface and the cut part are very clean with the same color (yellow), and the surface carbonization is not found at all. The time required for the final screening process is 50 minutes.

After molding, the time required for the instant drying to be completed is 12 to 13 minutes.

Example 2

Semi-thawed fish meat 67Kg, protein 15Kg, vegetable protein 6.5Kg, soluble complex starch 1.6Kg, starch 28Kg, wheat flour 13Kg, salt and seasoning system 5.5Kg and additives 4Kg, etc. Meat paste is obtained in the order of grinding and bone grinding. The mixed meat paste was conducted under the same conditions as in Example 1. Part of the raw material was produced by the imitation red shrimp meat was used to give 4% by weight compared to 100% by weight of the raw material gave a feeling of mixed shrimp meat. The final product produced by this process has a large number of fine pores, but partly large pores were found, red spots in the form of shrimp powder on the surface rather than inside the product was found, the surface of the carbonization Not found.

Example 3

In the process of Example 1, it proceeded in the same conditions except having dried about 4 minutes at the speed of 5 m / min in the drying apparatus provided with the gas burner. The water content of the pre-dried intermediate was 50%. The product passed through the microwave device was found to have a much more irregularly swollen portion than the product produced in Example 1.

Example 4

In the process of Example 1, the microwave device was passed under the same conditions except that the needle boring process was omitted. At this time, the intermediate product was found to be more irregularly swollen portion than the product produced in Example 1.

Example 5

The process of Example 1 was run under the same conditions, except that the intermediate product was passed through a microwave device for 1.5 minutes at a speed of 6 m / min. In the microwave device, the dried material passed after swelling and before the protein was cured, so that the product was severely shrunk and the moisture content was 28%.

Example 6

The process of Example 1 was carried out under the same conditions except that the dried material was passed through the microwave apparatus for 6 minutes at a speed of 1.5 m / min. The dried product passed through the microwave device was sufficiently inflated, but the moisture content was less than 10%, and severe crumbs were transferred during the cutting process and traces of carbonization at the center of the product were found.

As such, the method for producing porous dried foods using microwaves according to the present invention consists of a series of continuous automated manufacturing processes, so that the working time is drastically shortened to about 50 minutes from the conventional 48 to 72 hours, and the expansion process under conventional high temperature and pressure. Not using the so-called splashing process at all, it is not only safe in operation but also completely solved the disadvantages of noise pollution, and has improved the conventional batch type process into a complete continuous process. Significantly reduced has the effect of improving productivity.

In addition, in the conventional products, since the work process was performed by the manual operation of the operator, the surface of the product was inevitably carbonized by the high temperature heat in the expansion process under high temperature and pressure, but such a carbonization phenomenon in the product according to the present invention. This is not found at all, and because of this, the appearance of the product is clean and has the effect of causing the taste. In addition, since the product is heated uniformly from the surface to the center, the protein tissues such as fish meat have uniform properties (performance), and when they are put into hot water (hot water) as instant food, they improve the resilience and texture and feel, taste and aroma. This effect is enhanced.

Claims (9)

In the method for producing porous dried food using microwave, which is injection molding and steaming after mixing the raw materials, 1) 30 to 50% by weight of fish meat, 10 to 20% by weight of eggs, 5 to 10 vegetable protein, in 100% by weight of raw material 15% by weight, 15% to 20% by weight starch, 5 to 10% by weight of white powder, 2 to 5% by weight of salt and seasoning system, and 2 to 3% by weight of additives, followed by preliminary grinding, salting and bone grinding Raw material blending process for preparing meat paste, 2) molding process for inserting the meat paste into a molding machine, and 3) steaming process for steaming the molded product with steam at 85-95 ° C for 2-4 minutes. And, 4) the pre-drying step of adjusting the moisture content in the range of 40-50% by hot-air drying or direct heat drying the steamed product, and 5) the upper and lower rollers with needle needle installed Pass between the needle rollers 6) The needle-punching process for deeply forming a needle hole, and 6) 70 pieces of pre-dried needle-holes are irradiated with microwaves of 70 oscillating devices of 1.3 kW, which generate 2450 MHZ of micro-waves, and then heat → expand → tissue. Microwave irradiation process to make product water content 10 ~ 20% through continuous process of formation and moisture evaporation → drying, and 7) Instantaneous drying of product through microwave irradiation process 3 ~ 8mm A cutting process for cutting to a degree, and 8) a post-treatment step for controlling cooling and moisture while transferring the above 3-8 mm cut products to a closed mesh conveyor equipped with a forced exhaust device, and 9) cooling. And sorting process that selects products out of specification by passing the product with moisture control through Vibrator Sieve. Method of producing a porous dry food using microwaves as set. In the manufacture of porous dried foods using microwaves prepared by injection molding and steaming raw materials, 1) 30 to 50% by weight of fish meat, 10 to 20% by weight of eggs, and 5 to 10% of vegetable protein in 100% by weight of raw materials %, Starch 15-20 wt%, wheat flour, 5-10 wt%, salt and seasoning system 2-5 wt% and additives 2-3 wt% A raw material blending step of producing water, 2) a molding step of injecting the above-mentioned meat into a molding machine, and 3) a steaming step of steaming the molded product with steam at 85-95 ° C. for 2-4 minutes; 4) preliminary drying step of controlling the moisture content in the range of 40-50% by hot air drying or direct heating drying of the steamed product; and 5) needle rollers having needle needles on the predried product. Pass between the top and bottom surfaces of the building 6) The needle-punching process of deeply forming a needle hole, and 6) 70 pieces of pre-dried needle-holes are irradiated with microwaves of 70 oscillating devices of 1.3 KW that generate 2450 MHZ of micro-waves. And microwave irradiation process to make the water content of the product 10 ~ 20% through the continuous process of water evaporation → drying, and 7) cutting the product dried by the microwave irradiation process about 3 ~ 8mm in the direction of the product conveying length. 8) a post-treatment step of controlling cooling and moisture while transferring the cut products of about 3 to 8 mm to a closed mesh conveyor equipped with a forced exhaust device; and 9) cooling and The manufacturing method consists of a sorting process that selects products out of specification by passing a product with moisture control through a vibrator sieve. Porous dried foods using microwave to produce. The meat paste of claim 1, wherein the meat paste is formed in a stainless steel or aluminum quadrilateral plate in the forming step, and 10 to 20 injection holes having a diameter of 5 to 7 mm are drilled side by side at regular intervals. Method for producing a porous dried food using a microwave, characterized in that the injection at 10 to 20 lines at a rate of 2 to 4 m / min at the same time. The method of manufacturing a porous dried food product using microwaves according to claim 1, wherein an electric heater is used by direct heating in the above 4) preliminary drying process. The method of manufacturing a porous dried food product using microwaves according to claim 1, wherein a gas burner covered with a wire mesh by a direct heating method is used in the pre-drying process. The method according to claim 1, wherein the needle holes are sequentially formed at upper, lower, or upper and lower ends of the pre-dried dry matter, or using a needle roller in the needle puncture process. Method for producing a porous dried food using a microwave. According to claim 1, 6) microwave irradiation of 2450MHZ oscillated from 70 oscillator of 1.3KW capacity in the microwave irradiation process is irradiated for 2-3 minutes at a speed of 3m / min at the speed of moving the object is instantaneous heating and instantaneous Process for producing a continuous porous dried food using a microwave having a final moisture content of about 15 to 20% by drying process. The post-treatment process according to claim 1, further comprising a cooling and final moisture control function for lowering the water content (15-20%) to 13% or lowering the product temperature to room temperature after the cutting step 7). Method for producing a porous dried food using microwave, characterized in that passing through. The method according to claim 1, wherein 40 to 50% by weight of fish meat, 5 to 10% by weight of protein, 3 to 5% by weight of vegetable protein, 15 to 20% by weight of starch, wheat flour in 100% by weight of raw material in the above 1) raw material blending step. Using 5 to 10% by weight, salt and seasoning system 3 to 5% by weight, additives 2 to 3% by weight to prepare a meat paste in the order of preliminary grinding, salt grinding and bone grinding Method for producing porous dried foods.