JP3565531B2 - Manufacturing method of cylindrical kneaded products - Google Patents
Manufacturing method of cylindrical kneaded products Download PDFInfo
- Publication number
- JP3565531B2 JP3565531B2 JP19152296A JP19152296A JP3565531B2 JP 3565531 B2 JP3565531 B2 JP 3565531B2 JP 19152296 A JP19152296 A JP 19152296A JP 19152296 A JP19152296 A JP 19152296A JP 3565531 B2 JP3565531 B2 JP 3565531B2
- Authority
- JP
- Japan
- Prior art keywords
- core
- cylindrical
- manufacturing
- kneaded product
- cylindrical kneaded
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Fish Paste Products (AREA)
- Formation And Processing Of Food Products (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、筒状練り製品の製造方法に関する。
【０００２】
【従来の技術】
周知のように、水産練り製品には、様々な形状のものがあり、ごぼうやいか等を巻いた巻物や、竹輪のように串に巻き付け焼成した後に串を抜いて穴を形成したもの等、その種類も多種多様である。
【０００３】
ところで、竹輪のように、穴を有する筒状練り製品の場合、この穴の中にキューリやにんじん等の野菜やチーズ等を入れて、サラダとして、或は、オードブルとして用いられることが多い。
【０００４】
【発明が解決しようとする課題】
しかしながら、従来より竹輪の穴は、串の大きさに準拠するため、穴の大きさにはおのずと限界があり、詰められる材料が限定される、という課題を有していた。
【０００５】
また、より大きな穴や空洞を作るには、太い串を用いることも考えられるが、どこまでも太く形成すればよいものでもなく、また太くなるほど取り扱いが面倒になるため、これにも限界がある。
【０００６】
本発明は、かかる現状に鑑みて案出されたものであって、その目的とするところは、芯材として空洞状のフィルムや風船体で形成され、かつ、所望形状に保形可能に形成されたものを用い、この芯材に練り材料を巻き付けることで、穴や空洞の大きさを任意に形成することができ、しかも、重量が嵩張らず取扱いが容易な筒状練り製品の製造方法を提供しようとするものである。
【０００７】
【課題を解決するための手段】
上記目的を達成するためのもので、本発明にかかる筒状練り製品の製造方法は、 気体または液体が封入され所望形状に保形可能な芯体に練り材料を巻き付け又は塗り付け、所望形状に成形した芯材に練り材料を巻き付け又は塗り付けたものを加熱して上記練り材料をゲル化させて筒状練り製品を得た後、所望温度まで冷却して芯体を収縮させ、上記筒状練り製品から該芯体を抜き取ることを特徴とするものである。
【０００８】
【作用】
本発明の筒状練り製品の製造方法においては、気体または液体が封入され所望形状に保形可能な芯体を用い、これに練り材料を巻き付け、芯体を収縮させ抜き取るもので、穴や空洞の大きさを任意に形成することができ、また重量が嵩張らず取扱いが容易なものである。
【０００９】
【発明の実施の形態】
本発明の筒状練り製品の製造方法において、芯体は、空洞状のフィルムや風船体等の気体または液体を封入できるものが用いられ、その材質としては、ゴム、合成樹脂、セロファン、などがあげられる。またその形状は、例えば円筒状や角筒状或は三角筒状に保形可能に形成されたものが用いられる。
【００１０】
また、本発明の製造方法において、芯体への練り材料の巻き付け又は塗り付け、練り材料をゲル化させて筒状練り製品を得ること等は、練り材料のそれぞれの特性により適宜定められるものである。
具体的には、本発明において使用される練り材料は、例えば、魚肉摺り身を塩ズリし、澱粉や調味料等を加えたもの、或は、はんぺん等のような含気させて比重を軽くしたもの、または、油脂等を加えて乳化させたもの等、目的に応じた種々の練り材料を使用することができるものである。
【００１１】
このようにして芯材に巻き付け又は塗り付けられ、所望形状に成形された練り材料は、例えば竹輪の製造工程と同様に成形した後、芯材に成形された練り材料の厚さに応じて所要時間蒸し加熱された後、所望時間冷却される。
【００１２】
芯材の抜き取りを容易にするため、従来の工程では芯材の表面に油等を塗布していたが、この発明では、このような作業が全く不要となり、冷却により上記芯体内の気体または液体は収縮するので、芯材が縮径し抜き取りを容易に行なうことができ、製造作業が簡略化される。
【００１３】
勿論、本発明では、練り材料をゲル化させる他の手段として、上記蒸しの他に、茹でたりすることができる。
また、芯材を耐熱性の材料で形成した場合には、油ちょうやばい焼等も行なうこともできる。
【００１４】
このようにして所望の大きさおよび形状の穴または空洞が形成された練り製品は、そのまま供給され、或は、その中にキューリやにんじん等の野菜やチーズ等を入れ、或は、これらを組み合わせて詰めることができるので、サラダとしては勿論、オードブルとしてのバリエーションも従来と比較して多様化させることができる。
【００１５】
【実施例】
以下に、本発明の実施例を示す。
直径が３〜４ｃｍで長さが３０〜４０ｃｍの円筒状芯材をゴムで形成し、この該芯材内には空気を封入する。
このように形成された芯材の中央部に、１５〜２０ｃｍの長さの魚肉摺り身を巻き付けたものを竹輪の製造工程と同様に成形した後、８５℃で蒸し加熱して練り材料をゲル化させて筒状練り製品を得た。
【００１６】
この後５〜１０分間放冷し所望温度まで冷却して芯体を収縮させ、芯材を引き抜いて竹輪を得た。引き抜き作業は非常に簡単に行なうことができた。
この製法により得られた竹輪は、穴径が従来の竹輪の２倍程度大きく、この中に細く切ったキューリとチーズを合わせて詰めたところ、非常に美味なオードブルを得ることができた。
【００１７】
【発明の効果】
以上説明したように、本発明に係る筒状練り製品の製造方法によれば、芯材として空洞状のフィルムや風船体等で形成され、かつ、所望形状に保形可能に形成されたものを用い、この芯材に練り材料を巻き付けた後、加熱して練り材料をゲル化させ、次に、冷却工程を経て上記芯材を抜き取るように構成されているので、穴や空洞の大きさや形成を任意に形成することができ、しかも重量が嵩張らず取扱いも容易で能率的に製造できるという効果を有する。また得られた練り製品の活用した料理のバリエーションを多様化させることができるという効果が得られる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a cylindrical kneaded product.
[0002]
[Prior art]
As is well known, there are various shapes of fish paste products, such as rolls of burdock and squid, and skewers like bamboo rings, which are skewered and fired and then the skewer is removed to form holes. There are many types.
[0003]
By the way, in the case of a cylindrical kneaded product having a hole such as a bamboo ring, vegetables such as cucumber and carrot, cheese and the like are put in the hole, and are often used as salad or hors d'oeuvres.
[0004]
[Problems to be solved by the invention]
However, conventionally, the hole of the bamboo ring has a problem that the size of the hole naturally has a limit because the hole conforms to the size of the skewer, and the material to be packed is limited.
[0005]
To make larger holes or cavities, it is conceivable to use a thick skewer. However, it is not necessary to make the skewer as thick as possible.
[0006]
The present invention has been devised in view of such a situation, and its purpose is to form a core material with a hollow film or a balloon, and to be formed so as to be able to keep a desired shape. By wrapping the kneading material around this core material, holes and cavities can be arbitrarily formed in size, and a method for manufacturing a cylindrical kneaded product that is not bulky and easy to handle is provided. It is assumed that.
[0007]
[Means for Solving the Problems]
In order to achieve the above object, a method for producing a cylindrical kneaded product according to the present invention comprises the steps of: winding or applying a kneading material on a core body filled with a gas or a liquid and capable of maintaining a desired shape; After heating the material obtained by winding or coating the kneaded material on the cored material and gelling the kneaded material to obtain a cylindrical kneaded product, the core is contracted by cooling to a desired temperature, and the core is shrunk. The core is extracted.
[0008]
[Action]
In the method for producing a cylindrical kneaded product of the present invention, a core body in which gas or liquid is sealed and which can be kept in a desired shape is used, and the kneading material is wrapped around the core body, and the core body is contracted and extracted, and holes and cavities are formed. The size can be arbitrarily formed, the weight is not bulky, and the handling is easy.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
In the manufacturing method of the cylindrical kneaded product of the present invention, the core body is one that can enclose a gas or liquid such as a hollow film or a balloon body, and examples of the material include rubber, synthetic resin, cellophane, and the like. Can be The shape used is, for example, a shape that can be maintained in a cylindrical shape, a rectangular tube shape, or a triangular tube shape.
[0010]
Further, in the production method of the present invention, the winding or coating of the kneading material on the core, the gelling of the kneading material to obtain a cylindrical kneaded product, and the like are appropriately determined according to the respective characteristics of the kneading material. .
Specifically, the kneading material used in the present invention is, for example, a fish ground meat which is salted and added with starch or a seasoning, or aerated such as starch to reduce the specific gravity. Various kneading materials can be used according to the purpose, such as those obtained by emulsification by adding fats and oils and the like.
[0011]
The kneaded material wound or coated on the core material in this manner and formed into a desired shape is formed, for example, in the same manner as the bamboo ring manufacturing process, and then required according to the thickness of the kneaded material formed on the core material. After being steamed and heated for a time, it is cooled for a desired time.
[0012]
In the conventional process, oil or the like has been applied to the surface of the core material in order to facilitate the removal of the core material. However, in the present invention, such work is not required at all, and the gas or liquid in the core body is cooled by cooling. Since the core shrinks, the core material is reduced in diameter and can be easily extracted, and the manufacturing operation is simplified.
[0013]
Needless to say, in the present invention, other means for gelling the kneaded material can be boiled in addition to the steaming.
When the core material is formed of a heat-resistant material, it is also possible to perform frying or roasting.
[0014]
The kneaded product in which holes or cavities of a desired size and shape are formed in this way is supplied as it is, or a vegetable or cheese such as cucumber or carrot is put therein, or a combination thereof. Since it can be packed, it is possible to diversify not only salads but also hors d'oeuvres as compared with conventional ones.
[0015]
【Example】
Hereinafter, examples of the present invention will be described.
A cylindrical core material having a diameter of 3 to 4 cm and a length of 30 to 40 cm is formed of rubber, and air is sealed in the core material.
A 15 to 20 cm length of fish meat wrapped around the center of the core material thus formed is formed in the same manner as the bamboo ring manufacturing process, and then steamed at 85 ° C. and heated to gel the kneaded material. To obtain a cylindrical kneaded product.
[0016]
Thereafter, the mixture was allowed to cool for 5 to 10 minutes, cooled to a desired temperature to shrink the core, and the core was pulled out to obtain a bamboo ring. The drawing operation was very easy.
The bamboo ring obtained by this manufacturing method has a hole diameter about twice as large as that of a conventional bamboo ring, and when stuffed with a thinly cut cucumber and cheese, a very delicious hors d'oeuvre could be obtained.
[0017]
【The invention's effect】
As described above, according to the method for manufacturing a cylindrical kneaded product according to the present invention, a core material formed of a hollow film or a balloon body or the like, and a material formed so as to be able to keep a desired shape is used. After the kneading material is wound around this core, the kneading material is gelled by heating, and then the core is withdrawn through a cooling process, so that the size and formation of holes and cavities are reduced. It can be formed arbitrarily, and has an effect that it is not bulky, easy to handle, and can be manufactured efficiently. In addition, there is an effect that variations of dishes using the obtained kneaded products can be diversified.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19152296A JP3565531B2 (en) | 1996-07-02 | 1996-07-02 | Manufacturing method of cylindrical kneaded products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19152296A JP3565531B2 (en) | 1996-07-02 | 1996-07-02 | Manufacturing method of cylindrical kneaded products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1014539A JPH1014539A (en) | 1998-01-20 |
| JP3565531B2 true JP3565531B2 (en) | 2004-09-15 |
Family
ID=16276070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19152296A Expired - Fee Related JP3565531B2 (en) | 1996-07-02 | 1996-07-02 | Manufacturing method of cylindrical kneaded products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3565531B2 (en) |
-
1996
- 1996-07-02 JP JP19152296A patent/JP3565531B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH1014539A (en) | 1998-01-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3863020A (en) | Method of preparing a ground meat pattie for storage and transportation | |
| US2186435A (en) | Food product | |
| JP3565531B2 (en) | Manufacturing method of cylindrical kneaded products | |
| US3180737A (en) | Method of making annular sausages | |
| US4544561A (en) | Method of manufacturing food resembling scallop and food resembling scallop obtained by the same method | |
| US3732113A (en) | Method and apparatus for preparing a poultry product | |
| US2475408A (en) | Meat product and method of making same | |
| US2507486A (en) | Smoked food product and method of preparing same | |
| US2547747A (en) | Method of producing a bacon rind product | |
| US4975291A (en) | Spiced meat product | |
| US1855948A (en) | Food preparation | |
| US3649303A (en) | Tamale manufacture | |
| GB2231250A (en) | Filled food product | |
| JPH0574336B2 (en) | ||
| JPS621911Y2 (en) | ||
| JPS58179463A (en) | Preparation of rod-like boiled egg | |
| JPS6249017B2 (en) | ||
| JPS57155975A (en) | Film for food packaging and method for packaging | |
| JP4621945B2 (en) | Paste product and method for producing the same | |
| JPH0198461A (en) | Sausage having spiral form and preparation thereof | |
| DE4429837A1 (en) | Prepn. of re-heatable, deep frozen or refrigerated, high quality fish meat prods. | |
| JPS63116661A (en) | Preparation of 'abura-age' | |
| JPH0132879Y2 (en) | ||
| JP3052970U (en) | Hollow ham | |
| JP3003102U (en) | Seasoned konjac with seeds |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20040309 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20040506 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20040602 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20040607 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080618 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090618 Year of fee payment: 5 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20080617 |
|
| A072 | Dismissal of procedure |
Free format text: JAPANESE INTERMEDIATE CODE: A072 Effective date: 20081007 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100618 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100618 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110618 Year of fee payment: 7 |
|
| LAPS | Cancellation because of no payment of annual fees |