Restoration method of dry food

Abstract

To efficiently restore dry food taking a long time to be restored such as Chinese bamboo shoot with a good yield without giving an affection to the texture.SOLUTION: A restoration method of dry food including restoring by soaking dry food in a solution a plurality of times is such that: the dry food is dry fermented food; an initial solution is an alkaline agent-containing aqueous solution; and a solution of the second time and thereafter is only water. The restoration method is effective especially when the fermented food is Chinese bamboo shoot.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for reconstituting dried foods, and more particularly to a method for reconstituting dried foods with good yield. [Background technology]

[0002] Dried foods are not affected by temperature or humidity and can preserve food for long periods, so it is said that they have been around since the Jomon period. There are many different types of dried foods. Some examples include dried gourd, shiitake mushrooms, dried persimmons, frozen tofu, seafood such as bonito flakes and dried shrimp, meat such as jerky, and seaweed such as kelp. Some of these dried foods can be eaten as is, while others need to be rehydrated in water before eating.

[0003] Most of the bamboo shoots currently served in Japan are imported in a dried state from China and other countries. Here, bamboo shoots are a fermented food made from hemp bamboo and are used as an ingredient in Chinese cuisine. The bamboo shoots are first cut to an appropriate size and then boiled. The boiled hemp bamboo is then packed into a bamboo basket, sealed, and left to ferment naturally for about a month. Finally, the naturally fermented hemp bamboo is cut into bite-sized pieces to obtain the bamboo shoots. The naturally fermented bamboo is then cut to a specified length and dried in the sun, etc. to obtain dried bamboo shoots (see Patent Document 1).

[0004] Dried menma is a food ingredient that is suitable for long-term storage. The first reason for this is that menma itself is a fermented food. The pH of menma drops during the fermentation process, eventually becoming highly acidic at pH 4 or less. As a result, it becomes almost germ-free at the end of fermentation. Secondly, dried menma has a low water content, making it even more difficult for bacteria to grow. As such, dried menma is suitable for long-term storage.

[0005] When using dried menma in cooking, it must be rehydrated. Specifically, dried menma does not rehydrate in a single soak, so it must be soaked in water for long periods of time multiple times. Sometimes a boiling process may also be used. In this way, by soaking it in water multiple times, it is gradually restored from its dried state. Furthermore, when it is used as a topping for ramen or the like, a final process of seasoning with condiments may be added after rehydration. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] : JP 2022-042155 A Summary of the Invention [Problem to be solved by the invention]

[0007] When rehydrating dried menma, there is a problem that it takes a long time. It takes at least two days to rehydrate dried menma. Taking into account yield and seasoning, it takes at least three days. Therefore, an efficient method of rehydrating dried menma that is quick and has a good yield is desired.

[0008] The present invention has been made in view of the above problems, and aims to efficiently reconstitute dried foods that take a long time to reconstitute, such as dried bamboo shoots. [Means for solving the problem]

[0009] The inventors of the present invention have conducted extensive research into whether the efficiency of the rehydration process can be improved, focusing on the water used for rehydration. As a result, they have newly discovered that by immersing the product in an aqueous solution containing an alkaline agent during the first immersion, the product can be rehydrated in a short time with a good yield without subsequent immersion in an aqueous solution containing an alkaline agent, and have completed the present invention.

[0010] In order to solve the above problems, the present invention provides a method for restoring a dried food by immersing it in a solution multiple times, characterized in that the dried food is a dried fermented food, the first solution is an aqueous solution containing an alkaline agent, and the second and subsequent solutions are water only.

[0011] According to this configuration, by changing the initial solution of the dried fermented food to an aqueous solution containing an alkaline agent, it is believed that the fibers of the ingredients that were tightly solidified by drying are loosened, and the water absorption rate can be increased in the subsequent process. This improves the yield and makes the rehydration process more efficient. Here, the dried food described in the claims refers to food that has been dried after removing moisture and needs to be restored when eaten. In addition, the soaking described in the claims is sufficient as long as it is soaked in a solution, and is a concept that also includes boiling, which is heating while soaked in a solution.

[0012] In the above configuration, the fermented food is preferably menma.

[0013] According to this configuration, the reconstitution of bamboo shoots, which has a low yield, can be made more efficient. Effect of the Invention

[0014] According to the present invention, the yield rate of the reconstitution of dried foods can be significantly improved. This can reduce the time required to achieve the same yield rate as in the past, making the reconstitution more efficient. Furthermore, when the reconstitution time is the same as in the past, the yield rate can be increased, improving productivity. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] A preferred embodiment for carrying out the present invention will be described below. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention is not to be interpreted narrowly by this embodiment.

[0016] Examples of dried foods according to this embodiment include vegetables such as dried gourd, kiriboshi daikon, kikurage, dried shiitake mushroom, dried shimeji mushroom, mountain jellyfish, osmanthus, bamboo shoots, and beans (including dried natto), wild plants, mushrooms, marine products such as shark fin, dried abalone, dried sea cucumber, dried herring roe, dried shrimp, ray fin, seaweed, agar, hijiki, kelp, and wakame seaweed, wheat gluten, dried noodles, and dried rice. Among these, dried fermented foods are preferred.

[0017] Conventional drying methods can be used when producing dried foods. For example, hot air drying, freeze drying, spray drying, blowing drying, far-infrared heating drying, dehumidified air drying, sun drying, natural drying, vacuum reduced pressure drying, indirect heating drying, microwave heating drying, solar heat drying, frying drying, adsorption drying, swelling drying, heated steam drying, etc. can be used. These methods can be used alone or in combination.

[0018] (How to restore) The method for reconstituting dried food according to the present embodiment is characterized in that the step of soaking the dried food in a solution is carried out multiple times. The solution used for soaking may be low temperature or high temperature. In addition, it is not necessary to leave the food stationary during soaking, and it may be appropriately stirred. Furthermore, the steps other than the first soaking described below may be boiled with heating.

[0019] <First dip> This embodiment is characterized in that an alkaline agent is added to the solution used for the initial immersion. The alkaline agent is not particularly limited as long as it can be used for food applications, and for example, at least one of sodium bicarbonate, sodium carbonate, trisodium citrate, sodium tripolyphosphate, and sodium pyrophosphate, or a combination thereof, can be used. Among these, it is preferable to use sodium carbonate or sodium bicarbonate.

[0020] The preferred amount of alkaline agent to be added varies depending on the type, but for example, in the case of sodium bicarbonate or sodium carbonate, the preferred amount is 0.5 to 1.5% of the weight of the solution used for immersion. In the case of sodium tripolyphosphate, the preferred amount is 2.0 to 4.0%. In the case of sodium pyrophosphate, the preferred amount is 2.0 to 4.0%.

[0021] The timing of adding the alkaline agent is not particularly limited. For example, the alkaline agent may be added to the solution used for soaking before the dried food is soaked, or the alkaline agent may be added after the dried food is soaked in the solution.

[0022] The amount of solution used for soaking is preferably at least 10 times the weight of the dried food. The temperature of the solution during reconstitution should be room temperature or low, and hot water or heating should not be used. If hot water or heating is used, the fiber will be hydrolyzed more than necessary, and the final product will lose its chewiness.

[0023] The immersion time in the first solution is preferably 4 hours or more, more preferably 6 hours or more, and even more preferably 8 hours or more. On the other hand, since there is no difference in effect even if the sample is immersed for 24 hours or more, it is preferable to immerse the sample in a new solution rather than immersing the sample for 24 hours or more.

[0024] It is preferable to stir the solution during soaking, as this will eliminate differences in pH concentration within the solution and prevent variations in the reconstitution of the dried food.

[0025] <Second and subsequent immersions> In this embodiment, the second and subsequent immersions are characterized in that an alkaline agent is not added as in the first immersion. In addition, the solution used in the second and subsequent immersions is preferably water. The amount of solution used in the second and subsequent immersions is preferably at least 10 times the weight of the original dried food. In addition, the temperature of the solution used in reconstitution is not particularly limited, and hot water or heating may be used. In particular, by performing reconstitution with water by heating, the time required for reconstitution can be shortened.

[0026] An example of the boiling conditions is heating at a temperature of 85° C. or higher for 120 to 180 minutes.

[0027] The immersion time in the solution from the second time onwards is preferably 2 hours or more, more preferably 4 hours or more, and even more preferably 6 hours or more. On the other hand, since there is no difference in effect even if the solution is immersed for 12 hours or more, it is preferable to immerse the sample in a new solution rather than immersing the sample for 12 hours or more. In addition, it is preferable to appropriately stir the sample during immersion.

[0028] In this embodiment, it is preferable to replace the solution several times. However, if the solution is poured over, it is not necessary to replace the solution. If the solution is poured over, it is preferable to immerse the substrate in the solution for 6 hours or more.

[0029] <Seasoning> To make seasoned menma, seasoning is added at the end. This can be done using existing methods. For example, a seasoning liquid made by mixing seasonings such as sugar, soy sauce, and sake is added to the rehydrated menma and then cooked. EXAMPLES

[0030] The present invention will be described in more detail below, but is not limited thereto. Here, the present invention will be described using dried bamboo shoots as an example.

[0031] (Test Example 1) To 50g of dried menma (produced in China) that had been fermented and dried, 10 times the amount of 1% sodium carbonate aqueous solution was added. After the sodium carbonate aqueous solution was added, it was left to stand for 16 hours. Next, the sodium carbonate water used for soaking was discarded, and the dried menma was boiled at 98°C for 2 hours (primary boiling) using water 30 times the amount of the dried menma. The water after boiling was discarded, and the dried menma was boiled again at 98°C for 2 hours (secondary boiling) using water 30 times the amount of the dried menma.

[0032] (Test Example 2) The procedure was the same as in Test Example 1, except that a 1% aqueous solution of sodium hydrogen carbonate was used instead of the 1% aqueous solution of sodium carbonate.

[0033] (Test Example 3) The same as Test Example 1, except that no alkaline agent was added.

[0034] (pH Measurement) The pH of the solution was measured at four points: before adding the dried bamboo shoots (alkaline aqueous solution), during the first soaking, after the first boiling, and after the second boiling.

[0035] (Yield) In this embodiment, the yield refers to the ratio of the weight of the menma that is hydrated by rehydration to the weight of the dried menma. In other words, it refers to how many times the weight has increased. In this example, the menma was drained after the first rehydration, the first boiling, the second boiling, and the last rehydration, and the weight was measured. After the weight was measured, the yield was calculated.

[0036] The pH results for each test example are shown in Table 1, and the yield results are shown in Table 2.

[0037] [Table 1]

[0038] [Table 2]

[0039] As is clear from Table 1, the pH was alkaline (Test Examples 1 and 2) or neutral (Test Example 3) before the addition of dried bamboo shoots, but the pH dropped dramatically after the first soaking. In Test Examples 1 and 2, where the pH of the solution was 6 or higher at the time of the first soaking, the pH remained roughly neutral thereafter. On the other hand, in Test Example 3, where the pH of the solution at the time of the first soaking dropped to less than 6, the solution never became neutral until the end.

[0040] Next, looking at Table 2, no change in yield after the first immersion was observed in any of the test examples. However, in test examples 1 and 2, the yield increased after the first boiling, and the yield after the second boiling was more than 10 times higher. In contrast, in test example 3, the yield after the first boiling was less than 5 times higher, and the yield after the second boiling did not reach 9 times higher. From these results, it became clear that immersing the product in an aqueous solution containing an alkaline agent during the first immersion affects the yield after the second boiling.

[0041] (texture) Next, the texture of the reconstituted bamboo shoots according to this embodiment was examined. The texture was evaluated by comparing Test Examples 1 to 3 and Test Examples 4 and 5 described below with a commercially available product (the bamboo shoots included in "Frozen Commercial Char Siu Ramen (4 servings)" manufactured by Nissin Food Products Co., Ltd.). The evaluation criteria were as follows:

[0042] 〇: Same or better texture than commercial products △: It is possible to eat it, but it is harder than commercial products. ×: Less chewy than commercial products, or too hard, not suitable for use as a product

[0043] (Test Example 4) The procedure was the same as Test Example 1, except that in the first immersion step, the material was boiled for 2 hours using a 1% aqueous solution of sodium hydrogen carbonate instead of being left to stand for 16 hours.

[0044] (Test Example 5) Test Example 1 was the same as Test Example 1, except that the primary boiling was carried out using a 1% aqueous sodium hydrogen carbonate solution.

[0045] The texture results are shown in Table 3.

[0046] [Table 3]

[0047] As shown in Table 3, the texture of Test Examples 1 and 2 was comparable to that of the conventional rehydration method. In Test Example 3, the bamboo shoots were rehydrated to a certain extent and could be eaten, but it seemed that more rehydration was necessary. In addition, when the bamboo shoots of Test Examples 1 to 5 were pinched with fingers and crushed, they did not break with moderate rebound in Test Examples 1 to 3. On the other hand, in Test Examples 4 and 5, the bamboo shoots of Test Examples 4 and 5 were soft after rehydration and had no chewiness at all. In addition, when the bamboo shoots of Test Examples 4 and 5 were pinched with fingers and crushed, they were easily crushed without resistance. These results suggest that the texture is significantly deteriorated when the bamboo shoots are rehydrated by boiling in an aqueous solution containing an alkaline agent.

[0048] As explained above, according to the present invention, it has become clear that by soaking the dried fermented food in an aqueous solution containing an alkaline agent at the time of the first soaking, the subsequent yield is greatly improved and the chewiness is comparable to that of the conventional method. This allows efficient restoration, thereby improving productivity.

Claims

1. A method for reconstituting a dried food by multiple immersion in a solution, comprising the steps of: The dried food is a dried fermented food, The first solution is an aqueous solution containing an alkaline agent. A method for reconstituting dried food, wherein the second and subsequent solutions are water only.

2. 2. The method for reconstituting a dried food according to claim 1, wherein the fermented food is bamboo shoots.

3. 3. The method for reconstituting a dried food according to claim 1 or 2, wherein the alkaline agent comprises at least one of sodium carbonate, sodium bicarbonate, trisodium citrate, sodium tripolyphosphate and sodium pyrophosphate.

4. 3. Menma reconstituted by the reconstitution method according to claim 2.

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