JP3844224B2 - Crab leg-like marine product and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a crab leg-like fish paste product and a method for producing the same.
[0002]
[Prior art]
A crab leg-like fish paste product is produced by coloring the surface of a stick-shaped dough and imparting a crab flavor. Conventionally, when coloring a stick-shaped dough, for example, a method of directly applying a coloring material to the surface of a flat strip-like paste product is known, but this method causes the coloring material to flow due to external factors or the like. There was a problem of uneven color.
[0003]
Thus, for example, Japanese Patent Application Laid-Open No. 2000-300216 and Japanese Patent Publication No. 5-79303 disclose a method of forming a skin by transferring a thin colored raw material formed by spray coating on a plastic film to the outer surface of a stick-shaped fabric. ing. In addition, a method of transferring a red and white colored material made of fish paste formed on a plastic film by double spraying to a stick-shaped dough, and applying a coloring material paste on the plastic film, followed by There is also known a method of applying a non-colored material and transferring the colored material to a rod-like cloth.
[0004]
However, since these methods use plastic film to prevent fluidity due to external factors, it is necessary to peel the plastic film from the product, and the peeled plastic film cannot be reused and discarded. There was also the problem of having to. Furthermore, the film forming ability of the coloring material is weak and the transparency is low.
[0005]
[Problems to be solved by the invention]
The present invention was made in order to solve the above problems, and its purpose is to reduce color unevenness when producing a crab leg-like kneaded product by coloring a stick-shaped dough, etc. To provide a crab leg-like fish paste product that is good for the environment by approximating the color sense of the crab while improving the film-forming ability of the outer skin and not using a plastic film, and a method for producing the product. .
[0006]
[Means for Solving the Problems]
As a result of diligent research to solve the problem, the present inventors have colored the edible film and included a stick-shaped dough, etc. It was possible to approximate the color feeling. Based on this finding, the present invention has been completed.
[0008]
That is, the crab leg-like fish paste product according to the present invention is a crab leg-like fish paste product that has a fish paste product mainly made from fish paste and an outer skin that encloses the fish paste product, skin is a transparent edible film, between the outer skin and the fisheries paste product, a layer of colored material red colorant is added to the fish meat surimi as the main raw material is formed, the water producing paste products and the skins Are integrated with each other, thereby achieving the above object.
[0009]
In one embodiment, said edible film and starch amylose, at least one selected from the group consisting of flops Ruran and agar as a main raw material.
[0010]
The method for producing a crab leg-like fish paste product according to the present invention comprises a step of manufacturing a fish paste product made mainly from fish paste, a step of coating a fish paste product with a colored edible film, and an edible film. A method for producing a leg meat-like aquatic product, comprising the step of heating the wrapped aquatic product and integrating the aquatic product and the edible film, wherein the colored edible film comprises: A transparent edible film and a layer of a coloring material made mainly from fish meat surimi and added with a red colorant, and the coloring material layer is disposed between the edible film and the marine product. And the above object is achieved.
[0011]
The operation of the present invention is as follows.
[0012]
By using a colored edible film as the outer skin of fish paste made from fish meat surimi, the colored material layer can be formed on the edible film to prevent uneven coloring, etc. There is no need to peel off and discard the plastic film after the product is formed, as in the case of using a conventional plastic film. Furthermore, since the edible film itself is transparent, a leg meat-like marine product can be obtained if the outer side is transparent, and the film and outer skin are solidified integrally by heating, so that the film forming ability of the outer skin can be obtained. Will improve.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
[0014]
First, the edible film used for the leg meat-like fish paste product in the present invention will be described.
[0015]
The edible film employed in the present invention is starch amylose, casein-based, seafood-based, pullulan, etc., thickening polysaccharide-based or agar or other edible materials, the thickness of which is the target stick-shaped dough ( Although it can be arbitrarily selected depending on the water content of the aquatic product) and the heating temperature such as boiling, it is preferably, for example, 10 to 30 microns.
[0016]
As a method for applying crab leg-like coloration using an edible film, it can be applied to all known methods for producing crab leg-like fishery products using a plastic film.
[0017]
For example, it is possible to use a method of forming a layer of a coloring material on an edible film by spray coating, and transferring the thin coloring material layer to the surface of a stick-shaped fabric or the like to form an outer skin. The edible film provides a strong and highly adhesive skin, and since it is highly transparent, it can be colored with a crab leg-like color with a natural crab leg-like color.
[0018]
As the coloring material, all the pigments used in foods can be used, and it is possible to use a material obtained by adding a coloring agent using fish meat surimi as a main raw material. For example, a fish meat surimi is added with egg white and seasonings such as colorings, crab-flavored extracts and flavors are added.
[0019]
Next, the rod-shaped dough included in the edible film will be described.
[0020]
Any stick-shaped dough prepared by a known method can be used.
[0021]
Uses the kneaded dough made into a sheet, heated, chopped and converged as it is, used as described above to adjust the converged one to the desired shape, and finely chopped cocoons it can.
[0022]
Using such raw materials, crab leg-like fish paste products can be produced as follows.
[0023]
A rod-shaped dough or the like is appropriately manufactured by a known manufacturing process.
[0024]
As a coloring step, the edible film is appropriately colored with crab leg-like using a known coloring method, and the previously produced stick-shaped dough is fed onto the colored edible film and colored edible. Cover with film. The method here can be carried out in the same manner as for the leg-like fishery paste product using a known plastic film, except that an edible film is used. Thereafter, the rod-shaped dough wrapped with the edible film is heated and solidified to bond the edible film and the rod-shaped dough.
[0025]
The leg meat-like fishery product thus obtained is covered with a transparent edible film, so that it has a natural leg meat-like color.
[0026]
As described above, according to the present invention, when a crab meat-like fishery product is produced by coloring a stick-shaped dough or the like, a layer of a coloring material is formed on the edible film, and the laminated film is Because it coats the surface of stick-shaped fabrics, etc., it is environmentally friendly by reducing color unevenness, improving the film forming ability of the outer skin, approximating the color sense of crab and not using a plastic film. .
[0027]
【Example】
Hereinafter, the present invention will be specifically described by way of examples. Of course, the present invention is not limited to this embodiment.
Example 1
After thawing the frozen frozen groundnut surimi, it was mixed and mixed with starch, seasoning, cold water, etc. to obtain a paste for surimi fish meat. A fish paste raw material paste was formed into a sheet shape, heated and solidified, and finely cut into fibers to obtain a stick-shaped dough.
[0028]
A red pigment was added to the fish meat surimi raw material prepared previously as a coloring raw material to obtain a red coloring raw material paste. Next, a red colored raw material paste was discharged from a discharge nozzle onto a pullulan film having a thickness of 20 microns to form a leg-like colored layer having a thickness of 50 microns.
[0029]
The previously prepared rod-shaped dough was placed on the colored surface of the colored pullulan film, and the rod-shaped dough was wrapped with the pullulan film. Thereafter, the mixture was heated and solidified and cooled to adhere the rod-shaped dough and the pullulan film.
[0030]
The leg meat-like marine products are obtained in such a way that the leg meat is colored with a transparent natural crab, and the fiber-like rod-like dough is not broken for the hand. It became a fishery product.
(Example 2)
After thawing the frozen frozen groundnut surimi, it was mixed and mixed with starch, seasoning, cold water, etc. to obtain a paste for surimi fish meat. A fish paste raw material paste was formed into a sheet shape, heated and solidified, and finely cut into fibers to obtain a stick-shaped dough. This rod-shaped fabric was cut into small pieces to obtain a flake-shaped fabric.
[0031]
A red pigment was added to the fish meat surimi raw material prepared previously as a coloring raw material to obtain a red coloring raw material paste. Next, a red colored raw material paste was discharged from a discharge nozzle onto a pullulan film having a thickness of 25 microns to form a leg-like colored layer having a thickness of 50 microns.
[0032]
The flaky fabric prepared previously was placed on the colored surface of the colored pullulan film so as to form a crab leg shape, and wrapped with a pullulan film. Thereafter, the mixture was heated and solidified and cooled to adhere the flaky fabric and the pullulan film.
[0033]
Whether the leg meat-like fishery product is obtained in this way is translucent, natural, leg-like colored, and the leg flesh-like fabric will not be broken for the hand. It became a fishery product.
[0034]
【The invention's effect】
The crab leg-like fish paste product according to the present invention is a method for producing a crab leg-like fish paste product by coloring a stick-shaped dough and the like while reducing the uneven color and improving the film forming ability of the outer skin. By approximating such a color sensation and not using a plastic film, it is possible to improve the environment.

Claims (4)

A crab leg-like marine product having a marine product made mainly from fish surimi and an outer skin that encloses the marine product, the outer skin comprising a transparent edible film, the outer skin and the marine product A layer of a coloring material in which fish meat surimi is used as a main raw material and a red colorant is added is formed between the paste product and the fish paste product and the outer skin are integrated. Leg meat-like fishery products. The edible film, starch amylose, crab leg meat-like marine paste product according to claim 1, at least one selected from the group consisting of pullulan and agar as a main raw material. The crab leg-like fish paste product according to claim 1 or 2, wherein the edible film has a thickness of 10 to 30 microns. Processes for producing marine products made from surimi fish meat, coating colored edible films on marine products, and heating marine products wrapped in edible films to produce marine products A method for producing a leg-like fishery paste product comprising the step of integrating the edible film, wherein the colored edible film comprises a transparent edible film and a fish meat surimi as a main ingredient. A coloring material layer to which is added a coloring agent, wherein the coloring material layer is disposed between the edible film and the marine product. Method.