JP2002125625A - Chikuwa (tubular roll of fish paste)-like multilayered food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a Chikuwa-like multilayer food hardly causing splitting when winding the food, and capable of providing a new texture of a good bitten-off texture and a new flavor when being eaten, and further to provide a method for producing the food. SOLUTION: This Chikuwa-like multilayer food is obtained by forming many gaps (2a) on the surface of the second layer food material (2), contacting with the first layer (1) in the multilayered Chikuwa (8) comprising ground fish meat of the first layer (1), the second layer (2) of a food material, e.g. a sausage or a hum, and the ground fish meat of the third layer (3). The cross section has the concentric second layer (2) between the ground fish meat of the first layer (1) and the ground fish meat of the third layer (3), and exhibits a constant concentric pattern shape with excellent beautiful appearance.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bamboo ring-like multilayer food product and a method for producing the same, and more particularly to a bamboo wheel-like multilayer food product containing sausage or ham having a concentric sausage or ham layer inside a surimi. About.

[0002]

2. Description of the Related Art A bamboo ring formed by shaping fish meat and baked has been eaten as a traditional seafood. Recently, the bamboo ring has been improved by taking advantage of the texture and flavor of the bamboo ring. A product cut into a bar and inserted, a bamboo wheel with cheese in which a layer of cheese is inserted inside a surimi, and a bamboo wheel in which a layer of sausage or ham is inserted have been proposed.

[0003]

A conventional bamboo ring with sausage or ham includes a first layer of ground meat, a second layer of sausage or ham, and a third layer of ground meat, and each layer is wound. Is what it is. Conventional sausage or bamboo wheel with ham, when thickening the layer of sausage or ham,
There is a problem that it is difficult to bite when eating, and there is a problem that a layer of sausage or ham can be popped by elastic return (spring back) when wound. The present invention is to solve such a problem, and to provide a bamboo ring-like multilayered food having a new texture and flavor which is easy to bite when eating, and a method for producing the same.

[0004]

SUMMARY OF THE INVENTION The present invention is directed to the first aspect of the present invention.
A bamboo ring-like multilayer food product comprising at least three layers of a layer, a second layer of food material, and a third layer of surimi, wherein a cut is formed in the food material of the second layer. It is. Further, the bamboo ring-like multilayer food of the present invention is characterized in that a plurality of cuts in the second layer of food are formed in the circumferential direction. Also, the bamboo ring-like multilayer food of the present invention,
A plurality of cuts in the circumferential direction of the food material of the second layer include a connected portion and a cut portion. Further, the bamboo ring-like multilayer food of the present invention is characterized in that a plurality of cuts in the second layer of food are formed in the axial direction. Further, the bamboo ring-like multilayer food of the present invention is characterized in that a plurality of cuts of the foodstuff of the second layer are formed in the axial direction and the direction intersecting with the axial direction. Further, the bamboo ring-like multilayer food of the present invention is characterized in that the foodstuff of the second layer is sausage or ham.

Further, according to the present invention, the first layer of fish meat surimi is formed into a length substantially equal to the outer peripheral length of the skewer, and the second layer of food is wound around the first layer of fish meat surimi. The third layer of fish meat surimi is formed into a length substantially equal to the outer peripheral length around which the second layer is wound, and the first layer fish meat is formed into a length substantially equal to the length of the first layer fish meat. Surimi, foodstuff with a plurality of cuts of the second layer, and fish surimi of the third layer are placed on the transport means, and are sequentially wound around the outer periphery of a skewer provided to be rotatable and vertically movable. This is a method for producing a bamboo ring-like multilayer food. Further, the method for producing a bamboo ring-like multilayer food according to the present invention is characterized in that a circumferential cut is formed in the food material of the second layer by a plurality of cut cutting blades.

[0006]

The bamboo ring-like multilayer food of the present invention has a first layer of surimi,
When the food of the second layer is eaten even if the food of the second layer is thickened, the food is composed of at least three layers of the second layer of the food and the third layer of the surimi. It is easy to be bitten off, and when it is wound, even if the food material of the second layer is thick, it does not pop due to elastic return (spring back). Thus, the food material of the second layer, especially the sausage or ham layer, By making the cut thicker, the first layer and the third layer of fish meat and sausage or ham do not have a sense of incongruity such that they match, and a new texture and flavor are created.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The bamboo ring-like multilayered food of the present invention comprising at least three layers of a first layer of surimi, a second layer of food, and a third layer of surimi has a cut in the second layer of food. It is formed with a plurality of circumferential cuts, a plurality of axial cuts, and a plurality of axial and intersecting cuts. When a plurality of cuts in the circumferential direction are eaten, it is easier to bite and is preferable. Also, the cuts in the second layer of food are in contact with the first layer,
Alternatively, it is formed on the surface in contact with the third layer.

The bamboo ring-like multilayer food shown in FIG. 1 has a plurality of cuts formed in the circumferential direction of the second layer foodstuff. Bamboo-like multilayer food (8) is the first layer of surimi (1),
It contains a second layer (2) of foodstuffs, such as sausage or ham, and a third layer (3) of surimi. In the food material of the second layer (2), a plurality of cuts (2a) are formed in the circumferential direction on the surface in contact with the first layer (1). The width of the second layer (2) of the food material is smaller than the width of the first layer (1) of surimi and the third layer (3) of surimi, and both sides thereof are the first layer (1) of surimi. It is covered with a third layer (3). Also, the cut (cross section) of the bamboo ring-like multilayer food has a second layer (2) of sausage or ham concentrically inside the first layer (1) of surimi and the third layer (3) of surimi, The cut surface shows a concentric pattern shape excelling in a certain aesthetic appearance. The plurality of circumferential cuts formed in the second layer food material (2) may be cut so deeply as to cut a part of the second layer food material. The second layer foodstuff (2) may be composed of a connected portion and a cut portion. The plurality of circumferential cuts formed in the second layer foodstuff (2) may be slightly inclined.

The bamboo ring-like multilayer food of the present invention comprises a first layer and a third layer.
The layer is ground, for example, in the same manner as in the manufacture of bamboo rings made by refining fish meat by water exposure and adding salt and other auxiliary materials, or by adding meat and ground salt and other auxiliary materials. Examples of the food material of the second layer include sausages such as salami sausage, ham or corned beef, vegetables, and pickles. Such food is formed into a plate, sliced and used. As the sausage or ham used as the foodstuff of the second layer, the moisture content is 35% to 75%.
It is preferable that there is no uncomfortable feeling,
In addition, there is a presence of texture different from that of fish meat surimi, and flavor is produced by taste components such as water of sausage or ham and water coming from fish meat surimi. In addition, since a plurality of cuts are made, even if the sausage or ham is thickened, there is no discomfort such as matching the first and third layers, and a new texture and flavor are brought out. . After winding, the elasticity of the second layer of sausage or ham does not cause the winding to return.

[0010] Specifically, the sausage is preferably soft salami sausage, and the moisture content of the soft salami sausage is preferably 45% to 65%, particularly preferably 50% to 55%. Soft salami sausage uses only pork and beef as raw animal meat, and appropriately, for example, starch, flour, corn meal, vegetable protein,
Add and mix binders such as egg protein, milk protein and blood protein, salt, sugar and other seasonings, garlic, black pepper, white pepper, mustard and other spices.
After filling in a casing or the like, use what is heated or dried without smoking or smoking. For example, the heating may be performed by a boil, and the drying may be performed without cooling. In addition, soft salami sausage, for example, spices such as salt, sugar and the like, garlic, black pepper, white pepper, mustard and the like are appropriately added, but the amount may be added more than usual. preferable. For example, usually, the salt is 2.4% and the spice is 0.3 to 0.5%, but in the soft salami sausage wrapped around the fish meat surimi of the present invention, the salt is 3.3.
% And the spices are preferably 3.0 to 3.5%.
In order to balance the flavor of soft salami sausage with respect to the wrapped fish meat, it is preferable to increase the amount of seasonings and spices.

More specifically, the composition of the soft salami sausage is, for example, beef 58-60%, pork 26-30%, binder 3.5-7.0%, salt 3.0-3.0%.
3.3%, spices 3.0-3.5%, moisture content 4
5% to 65%, preferably 50% to 55%. In addition, soft salami sausage smokes and does not smoke, but soft salami sausage that has too strong smoke smell has a sense of incongruity when put in bamboo rings, and also affects the physical properties of fish meat surimi Therefore, those with less strong smoke smell will produce a more delicious bamboo ring. Also, as ham, pork is salted, smoked, boiled and given a unique flavor, for example, Bonres ham,
Use roast ham, shoulder ham, berry ham, and lux ham.

[0012]

Embodiment 1 Embodiment 1 of the present invention will be described with reference to FIGS. In the multilayer bamboo wheel of Example 1, the second layer is salami sausage, and a plurality of circumferential cuts are formed on the surface of the first layer in contact with the surimi. FIG. 2 is a perspective view showing the production of a multilayer wound bamboo wheel, and FIGS.
(D) and FIGS. 4 (e) and 4 (f) are views showing steps of a multilayer wound bamboo wheel, and FIG. 5 is a view showing a cutter for making a cut.
Fig. 2 shows a multilayer bamboo wheel in which a first layer of fish meat surimi (1), a second layer of sausage with cuts (2a) (2), and a third layer of fish meat surimi (3) are sequentially wound around a skewer (10). 1 shows the production.

A salami sausage (2) sliced in a plate shape is placed on the conveying surface of the belt conveyor (12).
The salami sausage (2) is transported while the cutter (2)
A cut (2a) is made in 5). Cutter (25)
Is provided with a plurality of blades (25a) on a rotating shaft (25c) as shown in FIG. 5, and is driven to rotate. The salami sausage (2) placed on the belt conveyor (12) is conveyed, and the blade (2) of the cutter (25) is conveyed.
A cut (2a) is made in 5a).

The salami sausage (2) with a circumferential cut (2a) is fed in the direction of the arrow by a belt conveyor (12). In the forming drum, the first layer of fish meat surimi (1) and the third layer of fish meat surimi (3) are formed and cut (2a)
Skewers (10) before salami sausage (2)
Place the first layer of fish meat surimi (1) wound around
The third layer fish surimi (3) is placed after the cut (2a) salami sausage (2). The first layer of fish meat surimi (1) has a rectangular shape having a length substantially equal to the outer peripheral length of the skewer (10), and the second layer of salami sausage (2) has a first layer of meat wrapped inside. The third layer of fish meat surimi (3) is formed into a rectangle having a length substantially equal to the outer peripheral length of the fish meat surimi (1), and the outer length of the second layer salami sausage (2) wound on the inside thereof. It is preferable to make the rectangle approximately the same length as the rectangle.

[0015] The first layer of the fish meat surimi (1) placed on the conveying surface of the belt conveyor (12), the second
A skewer that is rotatably and vertically movable supported by a U-shaped groove (11) while conveying salami sausage (2) with a circumferential cut (2a) in the layer and fish meat surimi (3) in the third layer. (10) is sequentially wound to produce a multilayer wound bamboo wheel (8). The wound skewer (10) is conveyed to the next step, and the multilayer bamboo wheel concentrically wound on the skewer is appropriately heated such as baking and steaming, and then the skewer is pulled out to be a product.

Regarding the winding step, FIGS.
(D) and FIGS. 4 (e) and 4 (f). As shown in FIG. 3 (a), the first layer of fish meat surimi (1) is peeled off from the belt conveyor (12) at the position of the skewer (10) by a piano wire or a glove, and as shown in FIG. 3 (b). The skewers (10) rotate and move upward in the U-shaped groove (11) while being conveyed, and wind the first layer of fish meat surimi (1). Next, as shown in FIG. 3 (c), the salami sausage (2) of the second layer has a plurality of cuts (2a) in the circumferential direction on the surface in contact with the fish meat surimi (1) of the first layer. Is formed. The plurality of cuts in the circumferential direction are cut from the upper surface to the chain line (2a). Multiple breaks (2
a) Salami sausage (2) is sent and skewered (1)
At position 0), the skewer (10) is peeled off from the belt conveyer (12) by a piano wire or a tex to rotate and move upward while being conveyed, as shown in FIG. A salami sausage (2) with a cut (2a) in the second layer is wound around the outer periphery of (1). The second layer of salami sausage (2) has a plurality of cuts (2
Since a) is inserted, even if the salami sausage (2) of the second layer is thick, it can be wound without being popped by elastic return (spring back).

Further, as shown in FIG. 4 (e), the third layer of the fish meat surimi (3) is peeled off from the belt conveyor (12) at the position of the skewer (10) by a piano wire or a glove.
As shown in FIG. 4 (f), the skewers (10) rotate and move upward in the U-shaped groove (11), and the outer periphery of the salami sausage (2) with the cut (2a) in the second layer. Third
A layer of fish meat surimi (3) is wound. The wound multi-layer bamboo wheel is as shown in FIG. 1, and its cross section is the first layer of fish meat surimi (1), the second layer of cut sausage (2a) sausage (2), and the third layer of fish meat surimi Only (3) shows a concentric pattern, which is aesthetically superior in each color. Further, it was easy to bite when eaten, and had a new texture and flavor.

[0018]

Second Embodiment FIG. 6A shows a second embodiment of the present invention.
The description will be made with reference to FIG. FIG.
FIG. 6A is a perspective view showing the production of a multilayer wound bamboo wheel in which a plurality of circumferential cuts are formed on the surface of the second layer of salami sausage in contact with the fish meat surimi of the third layer, and FIG.
(B) is a perspective view showing the wound multilayer bamboo wheel.
As shown in FIG. 6A, the first layer of fish meat surimi (1) and the second layer of cut (2) are provided on the conveyor surface of the belt conveyor (12).
b) Sausage (2), 3rd layer fish meat surimi (3)
Is placed. The salami sausage (2) of the second layer has a plurality of cuts (2b) formed in the circumferential direction on the surface in contact with the fish meat surimi (3) of the third layer. And the plurality of cuts (2b) are placed on the conveyor surface side of the belt conveyor (12).

The first winding of the fish meat (1) placed on the conveying surface of the belt conveyor (12) and the second
Salami sausage (2) with layer cut (2b), 3rd
While conveying the layer of fish meat surimi (3), it is sequentially wound around a skewer. Since the salami sausage (2) of the second layer has a plurality of circumferential cuts on the surface in contact with the fish meat surimi of the third layer, even if the salami sausage (2) of the second layer is thicker Elastic return (spring-back) allowed winding without popping. As shown in FIG. 6 (b), the wound multilayer bamboo wheel has a first layer of fish meat surimi (1), a second layer of cut sausage (2b) with sausage (2), and a third layer of fish meat surimi ( 3) represents a concentric pattern, which is also aesthetically superior in each color. FIG. 7A shows a state in which the second layer of salami sausage is connected and cut, and is placed on the conveying surface of the belt conveyor (12).
(B) is the cross section. The salami sausage (2) of the second layer is composed of a connecting portion (2d) and a cutting portion (2c). The first layer of fish meat is placed on the conveying surface of the belt conveyor (12). The salami sausage (2) having the connection part (2d) and the cut part (2c) of the layer and the fish meat surimi of the third layer are wound on a skewer while being transported. Since the salami sausage (2) of the second layer has the connection part (2d) and the cut part (2c), the salami sausage (2) could be wound without being popped by elastic return (spring back). Further, it was easy to bite when eaten, and had a new texture and flavor.

[0020]

Third Embodiment FIGS. 8 to 13 show a third embodiment of the present invention.
This will be described with reference to FIG. FIGS. 8 and 9 show a second layer of salami sausage in which a plurality of axial cuts are formed on the surface of the first layer that is in contact with the surimi. As shown in FIG. 8, a first layer of fish meat surimi (1), a second layer of axial cut (2e) salami sausage (2), and a third layer of fish meat surimi are provided on the conveyor surface of the belt conveyor. (3)
Is placed. The cut (2e) in the axial direction of the salami sausage (2) of the second layer is formed on the surface in contact with the fish meat surimi (1) of the first layer. These are conveyed and sequentially wound around a skewer to form a multilayer wound bamboo wheel. In the wound multi-layer bamboo wheel (8), the salami sausage (2) of the second layer has a plurality of cuts (2e) in the axial direction, so that the salami sausage (2) of the second layer is thickened. Even if it does, it does not pop due to elastic return (spring back), and as shown in FIGS. 9 (a) and 9 (b), the width of the second layer (2) of salami sausage is the 1
Smaller than the width of the layer (1) and the third layer (3) of the surimi,
Both sides are covered with a first layer of fish meat surimi (1) and a third layer of fish meat surimi (3). Also, the cross-section of the multilayer bamboo wheel (cross section)
Indicates concentric patterns of the first layer of fish meat surimi (1), the second layer of sausage (2) with axial cuts (2e), and the third layer of fish meat surimi (3). It was also aesthetically excellent. Also, when eaten, it was well bite and had a new texture and flavor.

FIGS. 10 to 11 are views showing a second layer of salami sausage having a plurality of axial cuts on a surface of the third layer which is in contact with the fish meat surimi. FIG.
As shown in FIG. 0, the first layer of fish meat surimi (1), the second layer of axial cut (2 g) salami sausage (2), and the third layer of fish meat surimi (2) are provided on the conveyor surface of the belt conveyor. 3)
Is placed. The cut (2 g) in the axial direction of the second layer salami sausage (2) is formed on the surface in contact with the third layer fish meat surimi (1). These are conveyed and sequentially wound around a skewer to form a multilayer wound bamboo wheel. In the wound multi-layer bamboo wheel (8), the salami sausage (2) of the second layer has a plurality of cuts (2 g) in the axial direction, so the salami sausage (2) of the second layer is thickened. Even if it does, it does not pop due to elastic return (spring back), and as shown in FIGS. 11 (a) and 11 (b), the first layer fish fillet (1) and the second layer axial cut ( The sausage (2) containing 2g) and the fish meat surimi (3) in the third layer show concentric patterns, and are aesthetically superior in their respective colors. Also, when eaten, it was well bite and had a new texture and flavor.

FIG. 12 shows that the salami sausage of the second layer is
FIG. 6 is a diagram showing a plurality of cuts in the axial direction and cuts crossing the cuts on the surface in contact with the first layer fish meat surimi. The first layer fish meat surimi ( 1) A salami sausage (2) with an axial cut (2e) and an intersecting cut (2f) in the second layer, and a fish meat surimi (3) in the third layer are placed and wound sequentially on a skewer while being transported. It is. Although FIG. 12 shows the case where the cut crosses the cut in the axial direction at a right angle, the cut (2f) crossing the cut in the axial direction (2e) may cross diagonally. FIG. 13 shows that the salami sausage of the second layer has a plurality of cuts in the axial direction and the cuts crossing the cut in the surface in contact with the fish meat surimi of the third layer. In the figure, the first layer of fish meat surimi (1), the second layer of salami sausage (2) with the axial cut (2g) and the cross cut (2h), the third layer of fish meat on the conveying surface of the belt conveyor (3) is placed, and sequentially wound around a skewer while being transported. FIGS. 12 and 13 show the case where the cuts intersect at right angles with the cuts in the axial direction. However, the cuts in the axial direction and the cuts intersecting with the cuts may be obliquely crossed. Thus the second
Since the salami sausage (2) of the layer has a plurality of cuts and cross cuts in the axial direction, it can be wound without being popped by elastic return (spring back). Also, when eaten, it was well bite and had a new texture and flavor.

[0023]

As described above, according to the bamboo ring-like multilayered food of the present invention, since the second layer of food has a plurality of cuts, even if the food such as sausage or ham is thickened, the food can be eaten. It is easy to bite when it is wrapped, and when it is wrapped, it is thick but does not pop due to elastic return (spring back). And has the effect of having a new texture and flavor. In addition, the flavor is brought out by taste components such as the moisture of sausage or ham wrapped in surimi and the moisture coming out of the surimi of fish meat, and the effect of having a new texture and flavor is exhibited.

[Brief description of the drawings]

FIG. 1 illustrates an embodiment of the present invention.

FIG. 2 is a diagram showing a first embodiment of the present invention.

FIG. 3 is a diagram showing a first embodiment of the present invention.

FIG. 4 is a diagram showing a first embodiment of the present invention.

FIG. 5 is a diagram showing a first embodiment of the present invention.

FIG. 6 is a diagram showing a second embodiment of the present invention.

FIG. 7 is a diagram showing a second embodiment of the present invention.

FIG. 8 is a diagram showing a third embodiment of the present invention.

FIG. 9 is a diagram showing a third embodiment of the present invention.

FIG. 10 is a diagram showing a third embodiment of the present invention.

FIG. 11 illustrates a third embodiment of the present invention.

FIG. 12 is a diagram showing a third embodiment of the present invention.

FIG. 13 is a diagram showing a third embodiment of the present invention.

[Explanation of symbols]

 Reference Signs List 1 1st layer fish meat surimi 2 second layer sausage or ham 2a-2h cut 3 third layer fish meat surimi 8, multi-layer bamboo wheel

Continued on the front page F term (reference) 4B034 LB02 LB04 LB06 LC05 LE03 LE05 LE15 LK29Z LK30Z LP02 4B048 PE08 PK02 PK04 PP03

Claims (8)

[Claims] 1. A multi-layer structure comprising at least three layers of a first layer of surimi, a second layer of food, and a third layer of surimi, wherein the second layer of food has a cut. A bamboo ring-like multilayer food characterized by being 2. The bamboo ring-like multilayer food according to claim 1, wherein a plurality of cuts in the second layer of food are formed in the circumferential direction. 3. The bamboo ring-like multilayer food according to claim 2, wherein the plurality of cuts in the circumferential direction of the foodstuff in the second layer comprise a connected portion and a cut portion. 4. The bamboo ring-like multilayer food according to claim 1, wherein a plurality of cuts in the second layer of food are formed in the axial direction. 5. The bamboo ring-like multilayer food according to claim 1, wherein a plurality of cuts of the foodstuff in the second layer are formed in an axial direction and a direction crossing the axial direction. 6. The bamboo ring-like multilayer food according to claim 1, wherein the foodstuff of the second layer is sausage or ham. 7. The first layer of fish meat surimi is formed to a length substantially equal to the outer peripheral length of the skewer, and the food material of the second layer is substantially equal to the outer peripheral length of the first layer fish meat surimi wound thereon. It is molded into a length and has multiple cuts.
The first layer of the fish meat surimi, the second layer of the food with a plurality of cuts, and the third layer of the fish meat surimi are formed into a transporting means. A method for producing a bamboo wheel-like multilayered food, comprising placing and sequentially winding around a skewer provided rotatably and vertically movable. 8. The method for producing a bamboo ring-like multilayer food according to claim 7, wherein the cuts in the second layer food are formed by a plurality of cut cutting blades.