JPH0115359Y2 - - Google Patents

Description

[Detailed explanation of the idea] [Industrial application field] The present invention relates to fish paste products.

[Prior art and its problems] Conventionally, a packaging film to which the decorative characters and figures to be drawn are exposed and attached by surimi is prepared in advance in Japanese Patent Publication No. 57-30, and this packaging film is By overlaying the shapes formed by the surimi that have adhered to the surimi molded product and steaming it in that state to form a kamaboko, the shapes will become integrated with the kamaboko and be transferred when it is steamed. It has been proposed in Japanese Patent Publication No. 12589/1989 that a packaging film is top-printed using edible ink mainly based on fats and oils, and this film is negative-pressure molded to place the printed area on the inside of the recess. It has been proposed that an edible ink mainly composed of oils and fats is transferred to the oil-based confectionery dough by forming a motsu confectionery mold, pouring fluid oil-based confectionery dough into the mold, and cooling and solidifying it. The latter was made by using surimi rather than edible ink and was able to transfer shapes onto kamaboko, and the latter was an oil-based confectionery, in which fluid oil-based confectionery dough was poured into a confectionery mold. However, it is difficult to adapt as it is essentially different from cultivated fish products. Further, a pattern or the like is printed on an edible and water-soluble film using edible oil-based ink, and melted cheese is filled into the packaging material, and the film is melted by the cheese within the packaging material. Japanese Patent Laid-Open No. 54-52752 proposes a method for producing processed cheese in which patterns printed on the cheese are brought into close contact with the surface of the cheese. However, this method also involves pouring melted, fluid cheese into the packaging material, and is essentially different from fish paste products in which the material is not dissolved, making it difficult to apply. In addition, a dammar was applied and dried on one side of a heat-resistant synthetic resin film, and a film obtained by further applying and drying shellac to the film surface of the dammar was used to cover the raw material so as to be in close contact with the film surface of the film. Japanese Patent Publication No. 55-48774 proposes a method for producing preservative refined foods in which the preservability is improved by heat-treating the food. However, since it is necessary to coat the film with dammar and shellac twice and dry it, this increases the number of packaging steps and requires a long time.

In view of these circumstances, the present invention aims to provide a fish paste product that allows transfer of edible ink.

[Means for Solving the Problems] The present invention is a fermented seafood product packaged under pressure with a packaging film having a sugar layer printed with edible ink in a transferable manner.

[Function] The present invention is packaged under pressure with a packaging film,
When the packaging film is peeled off to make it edible, the edible ink is transferred to the surface of the dough, allowing it to be eaten as a colored fish paste product.

[Examples] Examples will be described below with reference to the accompanying drawings. In other words, packaging film 1 contains sugar 1
A film based on film 1b coated with a, for example, a film with vinylidene chloride coated on both sides of moisture-proof cellophane, and a film further coated with polysaccharide on the surface (product name Q-lap).
is preferred. In that case, it is sufficient that the saccharide is coated only on the printed surface of the film. The edible ink 2 is preferably an alcoholic solution of shellac, which is a natural resin, or an aqueous alcoholic solution obtained by adding an edible coloring to an alkaline solution of shellac.

As shown in FIG.
As shown in the figure, it is pasted on top of the plate-attached surimi 3 of the plate-attached kamaboko, packaged, and placed in a retainer (not shown) and subjected to a conventional steaming heat treatment. In this case, the plate-attached surimi 3 is pressed against the retainer and pressure is applied, and the packaging film 1 is wrapped under pressure and comes into close contact with the surface of the surimi 3 as shown in FIG. In this case, since the film 1 is coated with the polysaccharide 1a, the edible ink 2 printed on the layer of the polysaccharide 1a does not repel and becomes beautiful, and the edible ink 2 printed on the layer of the polysaccharide 1a does not repel and becomes beautiful. Ink 2 has good compatibility with the binder component, and ink 2 is reliably transferred to the fabric surface. That is, the edible ink 2 in which food coloring is dissolved in an alcoholic solution of shellac prints clearly and beautifully on the surface coated with the polysaccharide 1a of the packaging film 1, and the binder component of the edible ink 2 is made from fish paste. Since the degree of adhesion to the fabric of the product is good, when the packaging film 1 is peeled off and removed from the product as shown in Figure 4 in order to make it edible, the edible ink is surely transferred to the surface of the fabric and the transfer makes it clear and clear. Beautifully colored seafood products can be obtained. In this case printed edible ink 2
can be transferred so clearly that almost no residue remains on the film 1 side.

In FIG. 1, 2a is ink that reacts with the phototube, and by sensing this ink 2a, the film 1 is automatically cut and packaged, making continuous automatic production possible. Further, although the above-mentioned film is shown in which pressure is applied by a retainer, packaging in a pressurized state may be performed by applying pressure to the wrapped film by an appropriate means such as vacuum packaging. The edible ink 2 is preferably one in which edible coloring is added to an ethanol solution of shellac. In addition, although the case of kamaboko is illustrated, it can be applied to all fish paste products such as hams and sausages, and it can be applied to all fish paste products such as confectionery by wrapping small fish paste products in a packaging film with characters and illustrations printed on it. This is a fermented seafood product that even children can enjoy.

In this way, in this example, instead of pouring melted fluid cheese into the packaging material and dissolving the film as in the past, the surface of the dough was covered with a packaging film having a sugar layer printed with edible ink. Since packaging is carried out under pressure, the edible ink is printed clearly and beautifully on the saccharide layer of the packaging film, and the binder component of the edible ink adheres well to the fabric of the aquaculture product, making it easy to wrap. Simply peeling off the film allows you to eat vividly colored fish paste products.

In addition, the method disclosed in Japanese Patent Application Publication No. 54-52752 requires an edible and water-soluble film in addition to the packaging material, which increases costs and makes packaging work difficult. The method according to the publication requires applying dammar and shellac to the film twice and drying them, which requires many packaging steps and takes a long time, but in this example, it is only necessary to print edible ink on the packaging material itself. Application and drying of other films or dammars is not necessary, and the packaging process is low cost and easy, and can be packaged in a short time. In addition, conventional methods dissolve the film, so there is a concern that the film may remain, but in this example, there is no need to dissolve the film, and since the edible ink is printed on the sugar layer, the printing is clear and dark. Simply by peeling off the packaging film, you can eat the fish paste product, which has a beautifully colored surface.

[Effects of the Invention] The present invention can provide a fish culture product that is packaged under pressure with a packaging film having a saccharide layer printed with edible ink so that the edible ink can be transferred thereto.

[Brief explanation of the drawing]

FIG. 1 is a surface view of the packaging film, FIG. 2 is a sectional view showing the packaging state, FIG. 3 is an enlarged sectional view of the main part, and FIG. 4 is a perspective view showing the film in a peeled state. 1... Packaging film, 2... Edible ink.

Claims (1)

[Scope of utility model registration request] A fermented fish product characterized by being packaged under pressure with a packaging film having a saccharide layer printed with edible ink in a transferable manner.