JP2005137325A - Dainty food containing smelt roe and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problem of smelt roe comprising the readily disintegrating property to fail in keeping a definite shape in contrast with fish meat and difficult in integration with cheese. <P>SOLUTION: Smelt roe 1 and small cheese pieces 3 are mixed in a pickle 2 of ground meat of white-meat fish seasoned with salt and a seasoning extract to integrate the smelt roe 1 and the cheese 3 in the coagulated pickle 2 and obtain the subject food composed of a semicylindrical pickle 2, the smelt roe 1 and the cheese 3 mixed together in a manner to keep combined taste and palatability of the components. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a delicacy food containing shishamo eggs in which shishamo eggs and cheese are mixed with white fish surimi and a method for producing the same.

  Applicants cut fish meat such as bonito tuna into bite size, season it in a square-boiled style with soy sauce-based sweet and spicy liquid, dry it, put process cheese on it and melt it together The delicacy food has been developed before and sold to the whole country for over 10 years until today.

  It was discovered that fish meat and cheese seasoned in a square-boiled style that combines fish and cheese taste-matched, and the mutual tastes were united together, bringing about a unique mellow taste not found in fish meat. is there.

  Therefore, the applicants thought that new delicacy foods could not be obtained with cheese in addition to fish meat, and as a result, focused on shishamo, which is often eaten as a sake bottle, especially shishamo with eggs Because of the taste and texture of eggs, it is popular with many consumers, so we tried to develop delicacy foods combined with cheese using the taste and texture of shishamo eggs.

  However, this shishamo egg is easy to break down as it is, and it cannot always maintain a certain shape like fish meat, so it is difficult to integrate with cheese, and development of a new food structure and manufacturing method is required.

Utility Model Registration No. 3024837

  The problem to be solved is that shishamo eggs are easy to break down as they are, and are difficult to integrate with cheese because they cannot always maintain a certain shape like fish meat.

  The present invention incorporates shishamo eggs and cheese pieces into a pickle made of surimi white fish seasoned with salt and seasoning extract, thereby integrating shishamo eggs and cheese into the surimi of white fish surimi. The main feature is the fusion of the taste and texture of surimi, shishamo eggs and cheese.

  By combining shishamo eggs and cheese pieces into white fish surimi, the shishamo eggs and cheese are integrated into the surimi, and the taste and texture of kamaboko surimi, shishamo eggs and cheese are combined. Delicacy foods with a special taste, especially a soft texture of shishamo eggs and a soft texture of cheese.

  For the purpose of obtaining a delicacy food that combines shishamo eggs and cheese, mix shishamo eggs and cheese pieces into white fish surimi, and fill surimi containing shishamo eggs and cheese in a flexible tubular casing Thus, a long and narrow rod-shaped molded body was obtained, and after heating, the contents were taken out and cut into small pieces.

  First, thaw the frozen shishamo egg 1 and immerse it in salt water in a refrigerator, preferably in salt water mixed with seasoning liquids such as vegetable extract and liquid smoke for about 5 to 12 hours. To relieve it).

  On the other hand, salt and other seasonings, binders, coloring agents, flavorings, etc. (30-40%) are added and kneaded to the surimi (50-60%) of white fish such as suketo, other hokkake, gusset, kiss, etc. The pickle 2 is manufactured.

  Examples of specific ingredients to be added to surimi include seasoning extracts such as bonito extract and onion extract, binders or fillers such as polyphosphoric acid (polymerized phosphate) and flour, sweeteners such as sorbitol and sugar, coloring Mix proper amounts of ingredients, liquid smoke, sodium glutamate, fish sauce, etc.

  A proper amount of heat-resistant cheese pieces 3 such as processed cheese cut into about 5 mm square and the shishamo egg 1 soaked in salt water and dehydrated are mixed with the pickled pickle 2 seasoned and adjusted in this manner.

  The blending amount of shishamo egg 1 and cheese pieces 3 with respect to pickle 2 changes the texture and taste of the whole product slightly depending on the amount, but there is no particular limitation, and shishamo egg 1 has a puffy texture. The cheese pieces 3 may be blended in such an amount that they can be obtained moderately and not so distractingly, and the cheese pieces 3 may be blended in such an amount that the mild taste and soft texture can be appropriately obtained. For example, pickle 40-50% It is generally well-received by tasting experiments (by many tasters of different genders and ages) that have a combination ratio of 40 to 60% shishamo eggs and 10 to 20% cheese pieces. I found out.

  Next, the raw pickle kneaded by adding the shishamo egg 1 and the cheese pieces 3 in this way is made into a flexible tubular casing having a diameter of 30 mm and a length of 5 to 20 m (with a diameter of about 20 to 40 mm). (Preferably) to produce an elongated rod-shaped molded body, which is heated in a heating chamber at 70 to 100 ° C. for about 1 to 2 hours with heated steam supplied into the heating chamber, and the shishamo egg 1 and cheese pieces 3 A piple (surimi) is bound in a state of mixing.

  The molded body that has been heated is placed in a drying chamber and dried by heating at 90 to 100 ° C. for 1 to 3 hours.

  After drying, the product is allowed to cool and the casing of the molded product is peeled off. The contents are taken out and cut into a predetermined thickness (for example, about 8 to 15 mm) with a slicer to produce a bite-sized delicacy food body 4, which is packaged in vacuum The product is individually packaged 5 by a machine, and further heat sterilized to improve the storage stability to obtain a product.

  We will provide new delicacy foods with the taste and texture of shishamo eggs that have never been seen before, and expand consumption of delicacy foods in response to consumer preferences.

It is a longitudinal cross-sectional view of the delicacy food of this invention. (Example 1)

Explanation of symbols

1 shishamo egg 2 pickle 3 heat-resistant cheese piece 4 delicacy food body 5 packaging

Claims (2)

A delicacy food containing shishamo eggs mixed with shishamo eggs and small pieces of cheese in a bite-sized binder of white fish surimi seasoned with salt and seasoning extract. Add the shishamo egg and cheese pieces to the ground fish paste seasoned with salt and seasoning extract and fill it into a flexible tubular casing with a diameter of 40 mm or less to create an elongated rod shaped body. A method for producing a delicacy food containing shishamo eggs, comprising heating the molded body at a temperature of 70 to 100 ° C., taking out the contents from the casing, cutting the contents into bite sizes, and packaging each piece in a vacuum.