JP4621945B2 - Paste product and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
This invention is a meat paste product made from fish meat products such as chikuwa and fried satsuma and chicken, etc., and can be pulled apart to a size that is easy to eat without using a knife or the like when cooking or eating. The present invention relates to a kneaded product containing different materials such as cheese and a method for producing the same.
[0002]
[Prior art and its problems]
As is well known, paste products such as chikuwa are generally formed into a cylindrical shape with a hole penetrating through the central portion, and are generally packaged and sold as they are. For this reason, consumers currently take out the chopsticks from the packaging bags, cut them into desired sizes with a knife or knife, and use them for cooking dishes such as boiled foods. Such work is very complicated, and in the absence of a kitchen knife or knife, it is inconvenient that it is forced to be squeezed round and is very difficult to eat.
[0003]
In order to eliminate such inconvenience, conventionally, for example, a piece-shaped chikuwa previously cut into bite-sized pieces, a stick-shaped paste product as shown in Utility Model Registration No. 3052643, and the like have been proposed. .
[0004]
However, the former bite-sized chikuwa eliminates the need for knives and knives and improves convenience, but requires a production line that is formed into a bite-sized size. Since they are packaged in a state of being separated from each other, they are easy to be pressed and deformed, and at the time of packaging, the weight of the packaging must be measured each time and packed in a bag, making the production line very complicated and expensive. Had the problem of becoming.
[0005]
In the latter stick-shaped kneaded product, it crosses the axial direction from the opposite side of the connecting portion with the connecting portion having a predetermined thickness remaining on the same side in the axial direction of the side surface of the stick-shaped body. It is formed with a plurality of cuts in the direction of cutting, and even if there is no knife or knife, it can be easily torn into a bite by hand, improving convenience, and in the normal state, each bite size part is connected Since it is connected at the part, there is no need to weigh, and the bagging operation can be performed in the same manner as before, but in the case of this conventional stick-like paste product, The connected parts that have been chopped off become uneven and the appearance quality is impaired, and in the case of the stick-shaped kneaded product, the connected parts must be left. Very complex Becomes, the manufacturing process is costly and complicated, there is a problem that.
[0006]
Moreover, in the said conventional paste product, since all were formed only with the surimi of fish meat and livestock meat, it had the subject that it was poor in preference.
[0007]
The present invention was devised in view of the current situation, and the object of the invention is that it has been cut into a bite size in advance without a knife or knife, and the cut surface is uniformly clean and has an appearance. The quality is good, and unless a force is applied, the connected state is maintained by the binding force of the opposing surfaces of each piece, so the packaging can be used as it is with the conventional automatic packaging line, and any cheese or other Since different materials can be enclosed, the present invention aims to provide a sanitary and safe paste product and a method for producing the same that can greatly improve the taste and can increase demand.
[0008]
[Means for Solving the Problems]
In order to achieve the above object, in the method for producing a paste product according to the present invention, a surimi of fish meat and / or livestock meat is formed, and the surimi formed into a sheet is wound around a skewer shaft as a first layer. In addition, a paste-like dissimilar material such as cheese is wound around the surimi comprising the first layer of fish meat and / or livestock meat as the second layer, and then the sheet-like fish meat and / or livestock meat as the third layer. The step of forming the surimi is formed, and the formed body is wound in the circumferential direction, and the width dimension is set to 1 in the state where one or a plurality of strips are left without leaving a connecting portion at every required interval along the long axis direction. It is characterized by having a step of putting in a vertical direction at ˜3 mm, and a step of heat-treating the molded body in which the cuts are made to gel .
[0009]
The paste product according to the present invention is not limited to a cylindrical or circular cross section, and may be somewhat flattened, square, rectangular tube, or polygonal, and is therefore limited to chikuwa. Alternatively, it may be applied to deep-fried Satsuma, fish sausage, etc.
[0011]
In this case, it is desirable to make the cut by a blade or a piano wire, and the width of the cut is 1 to 3 mm. When a thin cut of 1 mm or less is made in a normal paste product, it is firmly bound after heating and cannot be pulled away by hand. On the other hand, this type of surimi has strong binding power due to its characteristics, so if the cut is thicker than 3 mm, each piece will be separated when the cut is made, and each piece will be removed when the skewer is pulled out after heating. This is because the pieces are separated apart.
[0012]
In addition, it is desirable that the dissimilar material pasted in this case is manufactured by being wound around the first layer in a state of being in close contact with the layer or band.
[0013]
Of course, in the method for producing a paste product according to the present invention, it is desirable to add a process of sealing the paste product in a packaging bag after the heat treatment of the paste product is finished.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail based on embodiments shown in the accompanying drawings.
[0015]
As shown in FIG. 1, the cheese-filled chikuwa T according to the first embodiment of the present invention is formed of a raw material t ₁ that is formed into a sheet shape in a step of forming ground fish meat into a rod shape after thawing. Paste cheese V placed in a strip shape in a strip shape at a position away from the cut portion described later (which may be applied), and then a surimi formed into a sheet shape The raw material t ₂ is polymerized on the surimi raw material t ₁ and the cheese V, and then the polymerized sheet-shaped surimi raw material is wound into a rod shape and then formed into a bamboo or metal skewer shaft. Wrapped around B to a diameter of 2.5 to 4.0 cm and a length of about 15 cm.
[0016]
Then, before the heat treatment step, as shown in FIG. 2, by a plurality of blade _{w 1, w 2, w 3} ... w n, vertical (one a break every predetermined intervals along the longitudinal direction May be in an oblique direction.), As shown in FIG. 3, a plurality of piece portions P ₁ , P ₂ , P ₂ , P ₂ , P ₂ , 2 mm apart (this corresponds to the thickness of each blade). to form a P ₃ ~Pn.
[0017]
The rod-like cylindrical body thus cut is then steamed or baked and heat-treated, as shown in FIG. 4, so that each piece portion P ₁ , P ₂ , P _{3 to} Pn Is expanded and the opposing surface portions are bound, and thereafter, the skewer shaft B is pulled out, and the portion from which the skewer shaft B is pulled out remains as a hollow portion C in the longitudinal direction as shown in FIG. It is formed and manufactured. Of course, in place of the cheese, a different material that is compatible with a chikuwa such as curry or paste-like octopus formed in a sheet shape may be interposed. In addition, since the use material of the cheese-containing Chikuwa T according to this embodiment is the same as that of the conventional one, its detailed description is omitted here.
[0018]
The cut can be cut all around by winding the surimi raw material obtained by polymerizing each material wound around the skewer shaft B in the circumferential direction. If the width of the cut is 1 mm or less, it will be firmly bonded after heating and cannot be pulled away by hand. Conversely, if the cut is 3 mm or more thick, each piece portion P ₁ , P ₂ will be formed when the cut is made. , P _{3 to} Pn are separated from each other, and when the skewer shaft B is pulled out after heating, the pieces P ₁ , P ₂ , P _{3 to} Pn are separated apart. Of course, although the above-mentioned cut is not particularly shown, it may be made with a piano wire.
[0019]
The surimi raw material that has been roasted in the roasting process is then cooled, stored in a packaging bag (not shown), and shipped.
[0020]
Below, the more specific manufacturing process of the chikuwa T containing cheese which concerns on this form example is demonstrated.
[0021]
First, in the first step, after the raw material acceptance inspection, the fish meat is thawed, and the fish meat thawed by the silent cutter and the additive are mixed and stirred, and then the stirred raw material is lined as a sheet-like first layer t ₁ In the next second step, the cheese is pasted as a second layer on the upper surface of the first layer t ₁ formed in the form of a sheet and away from the part where the cuts to be described later are made. After placing V, in the third step, as a third layer t ₂ on the upper surface of the second layer V on which the cheese V is placed, a surimi fish meat made of the same material as the first layer t ₁ is placed in a sheet form. after, as a fourth step, it was molded by winding the skewer shaft B, and sit step of the fifth step, a break in the plural rows in the blade body _{w 1, w 2, w 3} ... w n for each predetermined interval After putting, roasted at the required temperature, and in the sixth step, roasted cheese-filled chikuwa After T is allowed to cool naturally and cooled to a certain temperature, skewer shaft removal is performed in the seventh step, and after forced cooling to 39 ° C. to 41 ° C. in the eighth step, the cheese-filled Chikuwa T is In the ninth step, it is sent to a known automatic packaging device, put in a packaging bag and sealed. Of course, the cheese-filled chikuwa T sealed in this package is first subjected to a foreign matter inspection with a metal detector and measured with a weight checker in the same manner as in the conventional chikuwa packaging process. After that, the required number of cheese-filled packaging bags containing cheese are collected, packed and shipped.
[0022]
Thus, in this manufacturing method, the strong binding nature which surimi originally has can be maintained after heating by making a cut in the sitting process before the roasting process, and each piece P ₁ , opposing surfaces of the P _2, P ₃ ~Pn, i.e., the cut surface is to be formed on the clean plane blade _{w 1, w 2, w 3} ... w n, opposing surfaces of the pieces, adequate thickness By making the slits, the pieces P ₁ , P ₂ , P _{3 to} Pn that have been gelled after heating can be kept in close contact with each other to maintain the integrity, and the Chikuwa T stick with cheese Since the state can be maintained, the product can be packaged by an automatic packaging apparatus similar to the conventional one, and an increase in manufacturing cost can be surely prevented.
[0023]
Furthermore, in this manufacturing method, it is not necessary to cancel the cut partway and form the uncut portion with high accuracy, so the work of making the cut can be greatly simplified, and the production line can be controlled. An increase in manufacturing cost can be kept low without being complicated.
[0024]
In addition, the cheese-filled Chikuwa T produced by this production method does not fall apart in the packaged state, and retains the same form as the Chikuwa that does not have a conventional cut, so there is a sense of discomfort as a product. In addition, we can provide new products such as cheese-filled Chikuwa, which can stimulate new demand, and after taking out from the packaging bag, separate each piece without using a knife or knife. It can be separated into bites by simply applying force to pull away in the direction, it can be easily eaten at home, during travel, camping, etc., cooking is easy, and , Both sides of each piece, that is, the cut portion is flat, clean and sized so that it looks delicious.
[0025]
FIG. 6 shows a second production example of the present invention. In this embodiment, the cheese V is mixed with the third layer surimi raw material t ₁ on the first layer surimi raw material t ₁ as in the first embodiment. _The cheese-shaped chikuwa is manufactured even if it is configured so that a plurality of cheese V layers are juxtaposed on the second layer surimi raw material t ₂ when it is formed into a sheet in advance rather than being wound separately from ₂ can do. Since this manufacturing method is the same as that of the first embodiment except that the manufacturing process is simplified, the same reference numerals as those used in the first embodiment are attached to the drawings. Detailed description thereof is omitted here.
[0026]
In each of the above embodiments, the case where the present invention is applied to the cheese-filled Chikuwa T has been described as an example. However, the present invention is not limited to this, such as rice cake kamaboko, fried potato, sausage, etc. Of course, it can be applied to other foods, and different materials can be appropriately selected and used as long as they can be made into a paste in addition to those described above.
[0027]
【The invention's effect】
As described above, in the paste product according to the present invention, in the packaged state, it does not fall apart, and retains the same form as a conventional chikuwa with no cuts, Not only is there a sense of incongruity, but a new product called cheese-filled Chikuwa can be provided, which can stimulate new demand, and after taking out from the packaging bag, without using a knife or knife. By simply applying force to pull the pieces apart, they can be separated into bite-sized pieces, and can be easily eaten at home, during travel or camping, and cooking is also easy. In addition to being excellent in convenience, both sides of each piece, that is, the cut portions are flat, clean, and uniform in size, so that it has an excellent effect that it looks delicious.
[0028]
Further, in the method for producing a paste product according to the present invention, by cutting before heat treatment, it is possible to retain the strong binding property of surimi after heating, and each piece Because the facing surface of each piece, that is, the cut surface, is formed into a clean flat surface with a blade or a piano wire, the opposing surfaces of both pieces are each gelled pieces after heating by making a notch of appropriate thickness. Can be kept in close contact with each other and maintain unity, and the molded body can be kept in the molded state. It can be surely prevented.
[0029]
Further, in the present manufacturing method, it is not necessary to cancel the cut partway and form an uncut portion, so that the operation of making the cut can be greatly simplified, and the control of the production line is complicated. Therefore, there are many excellent effects such as an increase in manufacturing cost can be kept low.
[Brief description of the drawings]
FIG. 1 is an exploded perspective view showing a state before forming a cheese-filled chikuwa according to a first embodiment of the present invention.
FIG. 2 is a perspective view showing a step of making a cut with a blade in the cheese-containing chikuwa.
FIG. 3 is a front explanatory view showing a state immediately after the cut of the chikuwa containing the cheese is made.
FIG. 4 is a front explanatory view showing a state after roasting the cheese-filled chikuwa with the same cut.
FIG. 5 is a cross-sectional view of one piece of chikuwa with cheese.
FIG. 6 is an exploded perspective view showing a state before forming a cheese-filled chikuwa according to a second embodiment of the present invention.
[Explanation of symbols]
P ₁ , P ₂ , P _{3 to} Pn Piece T Cheeseed Chikuwa t ₁ First layer surimi raw material
t ₂ the second layer meat material V cheese _{w 1, w 2, w 3} ... w n blade

Claims (1)

Forming surimi fish and / or livestock meat, winding the surimi formed into a sheet shape around the skewer shaft as the first layer, and then pasting the dissimilar material made into a paste such as cheese as the second layer And / or wound on a surimi consisting of livestock meat, and then forming a sheet-like fish meat and / or surimi consisting of livestock meat as a third layer, and winding the formed body in its circumferential direction. , A step of placing one or more cuts in the vertical direction with a width dimension of 1 to 3 mm without leaving a connecting portion at every required interval along the major axis direction, and heat-treating the molded body with the cuts And a step of gelling, and a method for producing a kneaded product .

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