JP2000325050A - Squid-cheese food having delicate flavor and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a tasty squid-cheese food having delicate flavor excellent in shelf life and economical efficiency and provide a method for producing the food. SOLUTION: In this squid-cheese food having delicate flavor, the seasoned fin piece 22 of squid having a skin is integrally combined with cheese piece 24 in the state in which the cheese piece 24 is rolled around the fin piece 22. Since the fin piece of the squid is thin and soft and has cylindrical body arranging cheese at the inside, the food can readily be torn with teeth and readily chewed. Since the food has skin, flavor component contained in large amount between the skin and meat of the squid spreads in mouth together with the cheese and the food is very tasty. Since the food is a vacuum packaged food with one mouth size having delicate flavor, consumers may open only an amount desired to eat and the food is excellent in storage property and economical.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a delicacy combining squid and cheese and a method for producing the same.

[0002]

2. Description of the Related Art Seasoned dried squid products have been loved by people since ancient times as a typical delicacy for snacks and snacks. In recent years, there have been many delicacies of squid and cheese that combine seasoned dried squid with cheese to achieve a synergistic effect between squid and cheese.

[0003]

In the conventional delicacy of this kind of squid and cheese, the body or outer shell of the squid is processed into soft squid, the cheese is stuck to the squid, and cut into an appropriate shape into a bag. I'm packing.

[0004] However, although soft squid has the advantage of being soft and easy to chew, the squid's flavor and nutrition are impaired by the softening process, and the squid's original nourishing umami is not sufficiently expressed, and consequently cheese. The synergistic effect with the taste is also an unsatisfactory delicacy.
In addition, the conventional bagged squid and cheese delicacy has a drawback that once the bag is opened, if it is not eaten immediately, it is easily humid and difficult to store.

[0005] The present invention has been made in view of the above problems, is soft and easy to chew, fully extract the original taste of squid, improve the synergistic effect with the cheese taste, and preserve and save economy. It is another object of the present invention to provide an excellent squid and cheese delicacy and a method for producing the same.

[0006]

Means for Solving the Problems To achieve the above object, the delicacy of squid and cheese of the present invention is a squid fin piece with a skin that has been seasoned and wound into a piece of cheese as an integral delicacy. The delicacy is vacuum-packaged and sterilized one by one.

[0007] The method for producing squid and cheese delicacy of the present invention comprises the steps of cutting a fin from a body of raw squid with skin, and subjecting the squid fin with skin to a seasoning process;
A step of cutting the seasoned squid fins with skin to form squid fin pieces with skin of a predetermined size; and winding a piece of cheese of a predetermined size with the squid fin pieces with skin to make an integral delicacy A step of enclosing the delicacy in a package in a vacuum in a unit of the delicacy to form an individual package delicacy, and a step of heating the individual package delicacy at a predetermined temperature to sterilize the individual delicacy.

In the seasoning process of the present invention, preferably, the squid fins with skin are soaked in a seasoning containing at least sugar, salt and amino acid, and seasoned.
The seasoned squid fins with skin have a water content of 30.
Drying until it is within the range of ５０50% by weight.

In the squid / cheese delicacy of the present invention, the squid fin pieces with the skin which have been seasoned are wound together with the cheese pieces and are combined together. The squid fins are thin and soft, and because they are cylindrical with cheese inside, they are easy to tear off with teeth and can be easily chewed. In addition, since the squid is skinned, the umami component, which is often contained between the skin and the meat of the squid, is combined with the cheese and spreads in the mouth, and is very delicious. Moreover, since it is a bite-sized vacuum package delicacy, consumers only need to open as much as they want, which is excellent in storability and economical.

[0010]

Embodiments of the present invention will be described below with reference to the drawings.

As shown in FIG. 1, a common squid (squid is a squid) is a relatively thin fin (fin) commonly called “Mimi” at the tip of a cylindrical body or a mantle 10.
12. The fin 12 is covered with a thin skin integrally with the trunk 10. A head 14 is exposed at the base end of the body 10, and a plurality of (ten) arms (legs) are attached to the head 10.

In the present invention, the fins 12 are cut off from raw squid with the skin. An appropriate amount of the cut squid fins 12 with skin are washed together, washed with water, seasoned with a seasoning, and immersed. An example of the seasoning formulation for this seasoning is shown in Table 1 below.

[0013]

[Table 1] Squid fins with rawhide 100 kg Sugar 6 kg Salt 1.6 kg Amino acids (chemical seasonings) 0.5 kg Acidulants 0.15 kg H adjuster 0.15kg

No special temperature control is required for the seasoning. May be adjusted to ambient temperature. For example,
It can be around 1 ° C in winter and around 30 ° C in summer. An immersion time of 2 to 5 hours is sufficient.

The skinned squid fins 12, which have been completely pickled as described above, are arranged one by one on a steamer (steamed basket) and dried by a dryer. For example, when using a hot-air dryer, the drying temperature is 30 ° C. to 35 ° C., and the drying time is 3 seconds.
It may be up to 6 hours.

An important condition is the moisture content after drying.
Too much water makes it difficult to prevent bacteria (especially thermophilic bacteria). Also, if the water content is low, the softness of the squid fin meat is lost (hardened), making it difficult to bite. In the present invention, a suitable water content is 30 to 50% by weight, particularly preferably around 40% by weight (39 to 42%).

Next, the dried squid fins 12 with seasonings are cut to form or extract squid fin pieces with seasonings. FIG. 2 shows an example of the cutting pattern. In this example, the top part 18 and the bottom part 20 of the squid fin 12 are cut off, and the intermediate part 22 is divided into two parts, left and right, to make squid fin pieces with seasoned skin. When the overall size of the fins 12 is small, one piece of seasoned skinned squid fins is used without dividing the intermediate portion 22. The size of the squid fin pieces 22 with seasoned skin has, for example, a vertical dimension of 2.8.
４4.0 cm and the lateral dimension is selected to be 5-7 cm.

On the other hand, as shown in FIG. 3, a plate-shaped or block-shaped cheese piece 24 is prepared. The cheese piece 24 used in the present invention may be a processed cheese and has a size of, for example, a width W of 2 cm, a height (thickness) H of 0.8 cm,
The length L is selected to be 3.3 cm.

As shown in FIG. 4, the cheese piece 24 is wound around the squid fin piece 22 with the seasoned skin, and the two pieces are integrally combined. In this combination processing, the seasoned skinned squid fin pieces 22 make a round around the middle part of the cheese piece 24 in the longitudinal direction, and surround the cylindrical shape, and both longitudinal ends of the cheese piece 24 protrude from the seasoned skinned squid fin pieces 22. In this way, a bite-sized squid cheese delicacy 26 in which the squid fin pieces 22 with seasoned skin are wound around the cheese pieces 24 and the two are integrally combined is obtained.

Next, the bite-sized squid and cheese delicacy 26 is vacuum-packaged one by one using a deep drawing packaging machine. In deep-drawing packaging, a thermoplastic plastic film sheet is heated and softened to form a recess, a squid and cheese delicacy 26 is placed in the recess, the sheet is covered from above, and heated and bonded, and the air in the recess is removed. Remove and vacuum package. Thus,
As shown in FIG. 5, a vacuum-packing type individually packaged delicacy 28 is obtained.

Next, the individually packaged delicacy 28 is sterilized in a sterilizing pot. Sterilization temperature is 95 ~ 100 ℃, sterilization time is 40 ~
60 minutes. After this sterilization treatment, the individually packaged delicacies 28 are cooled with water, drained, inspected for foreign substances through a metal detector, and the individually packaged delicacies 28 that have passed this inspection are packed in a predetermined number of bags and shipped.

Consumers who have purchased the squid and cheese delicacy according to the present invention will be able to open the individual wrapping delicacy 28 one by one even if the product bag is opened. . Unopened remaining delicacies 28
Can be stored for long periods at room temperature without moisture.

In the squid / cheese delicacy 26 according to the present invention, the squid fin pieces 22 with seasoning and skin surround the middle part of the cheese pieces 24 in the longitudinal direction in a tubular shape. When the consumer puts this delicacy 26 into the mouth and chews the middle part, the meat quality of the squid fins is thin and soft, and the cheese pieces 24 are contained therein (tooth pressure is efficiently applied to the squid fins 22). ), It is very easy to eat, easy to chew, and digestible.

Since the squid fin 22 has a skin, the umami component (nutrition and flavor of the squid), which is often contained between the squid skin and the meat, is combined with the cheese and spreads in the mouth. The synergistic effect between the taste and the cheese taste works wonderfully and is very delicious.

The squid and cheese delicacy 26 according to the present invention
In the above, since both ends in the longitudinal direction of the cheese pieces 24 protrude from the squid fin pieces 22 with seasoned skin, the two-tone color of the brown color of the squid fin pieces 22 with skin and the yellow cream color of the cheese pieces 24 is also colorful. In addition to being vivid, it is obvious that it is a delicacy in which both materials (22, 24) are combined, and it is an individual packaging delicacy product that attracts the eyes of consumers.

Examples of squid that can be used in the present invention are shown in Table 2 below.

[0027]

[Table 2] Red squid family (Squid squid) Squid squid, Canadian ilex, Red squid, Argentina squid, Prunus sylvestris L. squid Phys.

The shape of the whole or each part of the squid and cheese delicacy 26 in the above-described embodiment is merely an example, and various modifications are possible. For example, the cheese piece 24 may have a columnar shape. In the above-described embodiment, the middle portion in the longitudinal direction of the cheese piece 24 is formed into a shape in which the squid fin pieces 22 with seasoning skin surround the tubular shape to make it easier to eat. But it is possible.

[0029]

As described above, the delicacy of squid and cheese of the present invention is soft and easy to chew, and fully enhances the original taste of squid to enhance the synergistic effect with the cheese taste, and also preserves.・ Excellent economy.

[Brief description of the drawings]

FIG. 1 is a perspective view schematically showing a general form (each part) of a squid.

FIG. 2 is a plan view showing a cutting pattern of a seasoned skinned squid fin in an embodiment.

FIG. 3 is a perspective view showing a cheese piece in the embodiment.

FIG. 4 is a view showing a step of integrally combining a squid fin piece with seasoned skin and a cheese piece in an example.

FIG. 5 is a perspective view showing the delicacy of individual packaging in the example.

[Explanation of symbols]

 12 Squid fins 22 Middle part of squid fins with skin (squid fins with skin) 24 Cheese pieces 26 Squid / cheese pieces 28

Claims (4)

[Claims] 1. A squid cheese delicacy obtained by wrapping a piece of cheese with a seasoned squid fin piece with a skin to form an integral delicacy and vacuum-packaging and sterilizing the delicacy one by one. 2. The squid and cheese delicacy according to claim 1, wherein the water content of the skinned squid fin pieces is 30 to 50% by weight. 3. A step of cutting off the fins from the body of the raw squid with skin, a step of seasoning the skinned squid fins, and cutting and seasoning the seasoned squid fins. A step of forming a squid fin piece with a skin of a size; a step of winding a piece of cheese of a predetermined size with the squid fin piece with a skin to form an integral delicacy; A method for producing a squid cheese delicacy, comprising: a step of enclosing the delicacy in individual packaging; and a step of heating and sterilizing the individually packaged delicacy at a predetermined temperature. 4. The seasoning process comprises: dipping the skinned squid fins in a seasoning containing at least sugar, salt and amino acid, and seasoning the squid fins with a water content. 30
Drying the squid and cheese delicacy according to claim 3, comprising a step of drying the squid and cheese until it falls within the range of 50 to 50% by weight.