JP3211712U - Fish meat ingredients - Google Patents
Fish meat ingredients Download PDFInfo
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- JP3211712U JP3211712U JP2017001361U JP2017001361U JP3211712U JP 3211712 U JP3211712 U JP 3211712U JP 2017001361 U JP2017001361 U JP 2017001361U JP 2017001361 U JP2017001361 U JP 2017001361U JP 3211712 U JP3211712 U JP 3211712U
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- fish meat
- ingredient
- substantially parallelogram
- fish
- paste
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- 235000013372 meat Nutrition 0.000 title claims abstract description 38
- 239000004615 ingredient Substances 0.000 title claims abstract description 36
- 241000251468 Actinopterygii Species 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims abstract description 4
- 235000019688 fish Nutrition 0.000 claims description 39
- 239000000049 pigment Substances 0.000 claims description 5
- 241000972773 Aulopiformes Species 0.000 claims description 2
- 235000019515 salmon Nutrition 0.000 claims description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 9
- 238000010586 diagram Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 241000473391 Archosargus rhomboidalis Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000276438 Gadus morhua Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
【課題】骨による食感低下や喫食時のリスクを低減できると共に、魚のほぐし身と同等の形状を有し、具材としての見栄えが良い、魚肉具材を提供する。【解決手段】ペースト状の原料を加熱、成形してなり、魚肉及び調味料を含み、平行する二面が略平行四辺形の立体形状であって、略平行四辺形の一辺が５〜４０ｍｍ、厚み３が２〜２０ｍｍ、略平行四辺形の内角の１つ４が１０〜７０度である。【選択図】図１Disclosed is a fish meat ingredient that can reduce the texture caused by bones and reduce the risk of eating, has the same shape as a fish loosening body, and has a good appearance as an ingredient. A paste-like raw material is heated and molded, and includes fish meat and seasonings, and the parallel two faces have a substantially parallelogram solid shape, and one side of the substantially parallelogram is 5 to 40 mm, Thickness 3 is 2 to 20 mm, and one of the inner angles 4 of the substantially parallelogram is 10 to 70 degrees. [Selection] Figure 1
Description
本考案は、魚肉具材に関する。 The present invention relates to fish meat ingredients.
従来から、加工食品用の具材として、加熱調理した魚肉をほぐした身を使用した魚肉具材が知られているが、骨が混入し易いため、食感への影響や、喫食時に咽頭部を傷つける等のリスクがあった。 Traditionally, fish ingredients that use cooked fish that has been cooked are known as ingredients for processed foods. However, because bones are easy to mix, the influence on the texture and the pharynx during eating There was a risk of hurting.
食感への影響やリスクを避けるために、骨の除去や微細化が考えられるが、除去するためには手作業による選別が必要なため、煩雑な上、完全な除去は困難だった。また、混入した骨ごと身をペースト状にすることで骨を微細化できるが、身の形状を保てないため、具材としての見栄えが悪くなり、商品価値の低下が懸念されていた。 In order to avoid the influence and risk on the texture, it is possible to remove or refine the bone. However, since it is necessary to perform manual selection in order to remove the bone, it is complicated and complete removal is difficult. Moreover, although the bone can be refined by making the mixed bone into a paste, the shape of the body cannot be maintained, so that the appearance as an ingredient is deteriorated and there is a concern that the commercial value may be reduced.
本考案は、骨による食感低下や喫食時のリスクを低減できると共に、魚のほぐし身と同等の形状を有し、具材としての見栄えが良い、魚肉具材を提供するものである。 The present invention provides a fish meat ingredient that can reduce the texture caused by bones and the risk of eating, and has the same shape as a fish flesh, and has a good appearance as an ingredient.
本考案者は、上記課題を解決するために検討した結果、ペースト状の原料を用いると共に、製品形状を略平行四辺形に成形することで、具材として遜色ない外観を有する魚肉具材が製造できることを見出し、本発明に至った。 As a result of studying to solve the above-mentioned problems, the present inventor uses a paste-like raw material and forms a product shape into a substantially parallelogram, thereby producing a fish meat ingredient having an inferior appearance as an ingredient. As a result, the inventors have found out that the present invention can be achieved.
すなわち、本考案は、以下の［１］〜［４］の態様に関する。
［１］ペースト状の原料を加熱、成形してなり、魚肉及び調味料を含み、平行する二面が略平行四辺形の立体形状であって、略平行四辺形の一辺が５〜４０ｍｍ、厚みが２〜２０ｍｍ、略平行四辺形の内角が１０〜７０度である、魚肉具材。
［２］色素を含む、［１］に記載の魚肉具材。
［３］魚肉が鮭である、［１］又は［２］記載の魚肉具材。
［４］乾燥した具材である、［１］〜［３］の何れかに記載の魚肉具材。That is, the present invention relates to the following aspects [1] to [4].
[1] A paste-like raw material is heated and molded, and includes fish meat and seasonings. The parallel two surfaces are substantially parallelogram solids, and one side of the substantially parallelogram is 5 to 40 mm in thickness. Is a fish meat ingredient having an inner angle of 10 to 70 degrees.
[2] The fish meat ingredient according to [1] containing a pigment.
[3] The fish meat ingredient according to [1] or [2], wherein the fish meat is salmon.
[4] The fish meat ingredient according to any one of [1] to [3], which is a dried ingredient.
本考案の魚肉具材は、ペースト状の原料を使うことで、通常のほぐし身に混入する骨の食感への影響や、喫食時のリスクを抑えることができ、さらに、略平行四辺形状に成形することで、魚のほぐし身に近い形状を有し、魚肉具材として遜色ない外観を有する。 By using paste-like ingredients, the fish meat ingredients of the present invention can suppress the effects on the texture of bones mixed in normal loosened meat and the risk of eating. By molding, it has a shape close to the fish flesh and has an appearance that is inferior to fish meat ingredients.
本考案の魚肉具材は、魚肉を含んでいればよく、魚肉としては、例えば、鮭、鯛、タラ、グチ、イトヨリ等の魚肉を使用することができる。さらに、塩、糖類等の調味料を含んでいてもよく、色素、香料、保存料等を含んでいてもよい。 The fish meat ingredient of this invention should just contain fish meat, and fish meat, such as sea bream, sea bream, cod, gusset, and oyster, can be used as fish meat, for example. Furthermore, seasonings such as salts and sugars may be included, and pigments, fragrances, preservatives and the like may be included.
本考案では、ペースト状の原料を用いればよく、魚肉をペースト状にして用いてもよく、すり身等のペースト状の魚肉を原料として用いてもよい。原料はさらに調味料、色素、香料、保存料、卵、油脂等を含んでいてもよい。また、原料の加熱後に凝固できる範囲であれば、水を含んでいてもよい。 In the present invention, a paste-like raw material may be used, fish meat may be used in a paste form, or paste-like fish meat such as surimi may be used as a raw material. The raw material may further contain seasonings, pigments, fragrances, preservatives, eggs, fats and oils and the like. Moreover, water may be included as long as it can be solidified after heating the raw material.
本考案は、平行する二面が略平行四辺形の立体形状である魚肉具材であればよく、例えば、ペースト状の原料を厚さ２〜２０ｍｍ、好ましくは２〜１０ｍｍのシート状にし、加熱して凝固させた後、本考案の形状に裁断機等でカットして成形することで製造できる。又は、ペースト状の原料を型に入れ、加熱して凝固させることで本考案の形状に成形してもよい。 The present invention only needs to be a fish meat ingredient in which two parallel surfaces have a substantially parallelogram-shaped solid shape. For example, a paste-like raw material is formed into a sheet having a thickness of 2 to 20 mm, preferably 2 to 10 mm, and heated. Then, after solidifying, it can be manufactured by cutting into a shape of the present invention with a cutting machine or the like. Or you may shape | mold into the shape of this invention by putting a paste-form raw material in a type | mold, and solidifying by heating.
本考案の形状は、略平行四辺形の一辺、つまり、模式図として示した図１の２が５〜４０ｍｍ、好ましくは５〜２０ｍｍで、厚み、つまり、模式図として示した図１の３が２〜２０ｍｍ、好ましくは２〜１０ｍｍであって、略平行四辺形の内角、つまり、模式図として示した図１の４が１０〜７０度である魚肉具材であればよい。 The shape of the present invention is one side of a substantially parallelogram, that is, 2 in FIG. 1 shown as a schematic diagram is 5 to 40 mm, preferably 5 to 20 mm, and the thickness, that is, 3 in FIG. 1 shown as a schematic diagram. It is 2 to 20 mm, preferably 2 to 10 mm, and it may be a fish meat ingredient whose inner angle of a substantially parallelogram, that is, 4 in FIG. 1 shown as a schematic diagram is 10 to 70 degrees.
また、本考案の魚肉具材は、乾燥した乾燥魚肉具材であってもよく、熱風乾燥、凍結乾燥、マイクロ波乾燥等により得られる。 The fish meat material of the present invention may be a dried fish meat material, which is obtained by hot air drying, freeze drying, microwave drying, or the like.
本考案の魚肉具材は、様々な食品に利用することができ、ご飯、麺類、サラダ等のトッピング（ふりかけ）、茶漬けの素、スープ等の具材としても利用できる。 The fish meat ingredients of the present invention can be used for various foods, and can also be used as ingredients for rice, noodles, salads and other toppings, tea sauce, and soup.
以下、実施例を示して本発明を具体的に説明するが、本発明は以下の例によって限定されるものではない。 EXAMPLES Hereinafter, although an Example is shown and this invention is demonstrated concretely, this invention is not limited by the following examples.
鮭フィーレの皮を除去し、目開き２ｍｍのメッシュにて裏ごししてペースト状にした鮭ペースト１００重量部に対し、ベニコウジ色素１重量部、食塩５重量部、水４０重量部を加えて混合した。該ペースト状の混合物を厚さ５ｍｍのシート状にし、品温８０℃まで加熱した後、略平行四辺形の一辺が約１０ｍｍ、内角が約４５度になるようにカットし、魚肉具材とした。得られた魚肉具材の写真を図２に示した。 The skin of the cocoon fillet was removed, and 100 parts by weight of the cocoon paste that had been pasted with a mesh with a mesh opening of 2 mm was added to 1 part by weight of Benikouji pigment, 5 parts by weight of salt, and 40 parts by weight of water and mixed. . The paste-like mixture was formed into a sheet having a thickness of 5 mm, heated to a product temperature of 80 ° C., and then cut so that one side of a substantially parallelogram was about 10 mm and the inner angle was about 45 degrees to obtain a fish meat ingredient . The photograph of the obtained fish meat ingredient was shown in FIG.
得られた魚肉具材は、加熱調理した魚肉をほぐした身に近い形状であり、具材として遜色ない外観を有していた。また、喫食時に、骨等の異物感は感じられず、良好な食感だった。 The obtained fish meat ingredient was the shape close | similar to the body which loosened the cooked fish meat, and had the appearance which is inferior as an ingredient. Moreover, when eating, the foreign material feeling, such as a bone, was not felt, but it was favorable food texture.
１ 魚肉具材
２ 辺
３ 厚み
４ 内角1
Claims (4)
魚肉及び調味料を含み、
平行する二面が略平行四辺形の立体形状であって、略平行四辺形の一辺が５〜４０ｍｍ、厚みが２〜２０ｍｍ、略平行四辺形の内角が１０〜７０度である、
魚肉具材。Paste-like raw material is heated and molded,
Including fish and seasonings,
Two parallel surfaces are solid shapes of a substantially parallelogram, one side of the substantially parallelogram is 5 to 40 mm, the thickness is 2 to 20 mm, and the interior angle of the substantially parallelogram is 10 to 70 degrees.
Fish meat ingredients.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017001361U JP3211712U (en) | 2017-03-09 | 2017-03-09 | Fish meat ingredients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017001361U JP3211712U (en) | 2017-03-09 | 2017-03-09 | Fish meat ingredients |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP3211712U true JP3211712U (en) | 2017-08-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2017001361U Expired - Fee Related JP3211712U (en) | 2017-03-09 | 2017-03-09 | Fish meat ingredients |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3211712U (en) |
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2017
- 2017-03-09 JP JP2017001361U patent/JP3211712U/en not_active Expired - Fee Related
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