JPH0130073Y2 - - Google Patents
Info
- Publication number
- JPH0130073Y2 JPH0130073Y2 JP1985155529U JP15552985U JPH0130073Y2 JP H0130073 Y2 JPH0130073 Y2 JP H0130073Y2 JP 1985155529 U JP1985155529 U JP 1985155529U JP 15552985 U JP15552985 U JP 15552985U JP H0130073 Y2 JPH0130073 Y2 JP H0130073Y2
- Authority
- JP
- Japan
- Prior art keywords
- food
- paste
- seeds
- composite
- shape
- 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
Links
- 235000013305 food Nutrition 0.000 claims description 93
- 239000002131 composite material Substances 0.000 claims description 34
- 241000251468 Actinopterygii Species 0.000 claims description 15
- 235000011837 pasties Nutrition 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 235000021067 refined food Nutrition 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 235000011194 food seasoning agent Nutrition 0.000 description 13
- 241000208843 Arctium Species 0.000 description 6
- 235000003130 Arctium lappa Nutrition 0.000 description 6
- 235000008078 Arctium minus Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000010485 konjac Nutrition 0.000 description 4
- 239000000252 konjac Substances 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000276498 Pollachius virens Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 244000155437 Raphanus sativus var. niger Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Description
【考案の詳細な説明】
「技術分野」
本考案は、例えばごぼうなどの種物の外周に、
例えば魚肉すり身などのペースト状食品を被着さ
せ、加熱処理した複合食品に関する。[Detailed description of the invention] "Technical field" The invention is based on the invention:
For example, it relates to a composite food in which a pasty food such as minced fish is coated and heat-treated.
「従来技術およびその問題点」
従来より、例えばごぼうなどの種物の外周に、
魚肉すり身を巻付けて油で揚げた、さつま揚げの
巻き物が知られている。例えば、第１７図に示す
ように、棒状をなすごぼう１の外周に、魚肉すり
身２を巻き付け、油で揚げたものである。これら
の巻き物は、例えばおでんなどの煮物の材料とし
て利用されている。"Prior art and its problems" Conventionally, for example, on the outer periphery of seeds such as burdock,
A fish cake roll made by wrapping minced fish meat and frying it in oil is well known. For example, as shown in FIG. 17, minced fish meat 2 is wrapped around the outer periphery of a stick-shaped burdock 1 and fried in oil. These rolls are used, for example, as an ingredient in stews such as oden.
しかしながら、上記のような従来の巻き物は、
魚肉すり身２がかなり厚いシート状をなしている
ので、魚肉すり身のボリユームが多くて食感がか
なり重いものとなつていた。また、内部のごぼう
１が魚肉すり身２で両端部を除いて完全に覆われ
るので、煮物などの材料としたときに調味液が内
部に浸透せず、味付けが充分になされなかつた。
さらに、揚げ物の特徴である油による味付けも内
部においては不充分であつた。 However, traditional scrolls such as the one above are
Since the minced fish meat 2 was in the form of a fairly thick sheet, the volume of the minced fish meat was large and the texture was quite heavy. Further, since the burdock 1 inside was completely covered with the minced fish meat 2 except for both ends, the seasoning liquid did not penetrate into the inside when used as an ingredient for boiled dishes, and the seasoning was not sufficiently seasoned.
Furthermore, the seasoning with oil, which is a characteristic of fried foods, was insufficient inside.
「考案の目的」
本考案の目的は、上記従来技術の問題点を解決
し、時代にマツチした軽い食感が得られ、内部の
味付けも良好になされるようにした複合食品を提
供することにある。``Purpose of the invention'' The purpose of the invention is to solve the above-mentioned problems of the conventional technology and to provide a composite food that has a light texture that matches the times and has good internal flavor. be.
「考案の構成」
本考案の複合食品は、所定形状をなす種物の外
周に、ペースト状食品が複数の間隙を設けた形状
に被着され、全体が加熱処理されて前記ペースト
状食品が固化されていることを特徴とする。"Structure of the invention" In the composite food of the invention, a paste-like food is adhered to the outer periphery of a seed having a predetermined shape with a plurality of gaps, and the whole is heat-treated to solidify the paste-like food. It is characterized by being
このように、本考案では、種物の外周にペース
ト状食品が複数の間隙を設けた形状に被着されて
固化されているので、種物に対するペースト状食
品のボリユームが少なくなり、それによつて軽い
食感が得られるようになる。また、ペースト状食
品が複数の間隙を設けた形状の被着されているの
で、煮物などの材料としたときに調味液が内部の
種物には浸透し、充分な味付けがなされる。さら
に、油で揚げた場合には、油が内部の種物にも浸
透し、味に深みがでて風味が良好となる。 In this way, in the present invention, the paste food is adhered to the outer periphery of the seeds in a shape with a plurality of gaps and solidified, so the volume of the paste food relative to the seeds is reduced. You will get a light texture. Furthermore, since the pasty food is coated in a shape with a plurality of gaps, when used as an ingredient for boiled food, the seasoning liquid permeates the seeds inside and provides sufficient seasoning. Furthermore, when fried in oil, the oil penetrates into the seeds inside, giving it a deeper taste and a better flavor.
本考案において、複数の間隙を設けた形状と
は、複数の線状体もしくは帯状体が間隙を有する
ように接合された形状、シート状物に複数の透孔
が形成された形状などを意味し、具体的には後述
する各種の実施例に示されたような形状を包含す
る意味である。 In the present invention, a shape with a plurality of gaps means a shape in which a plurality of linear bodies or band-like bodies are joined with gaps, a shape in which a plurality of through holes are formed in a sheet-like object, etc. Specifically, it is meant to include shapes as shown in various examples described later.
また、種物の形状は、特に限定されず、例えば
棒状、円盤状、球状などの各種の形状が採用でき
る。さらに、複数本の棒状体を集めたものであつ
てもよい。 Further, the shape of the seeds is not particularly limited, and various shapes such as a rod shape, a disk shape, and a spherical shape can be adopted. Furthermore, it may be a collection of a plurality of rod-shaped bodies.
種物としては、例えばしいたけ、ごぼう、れん
こん、にんじん、大根、かぼちや、じやがいも、
さつまいもなどの野菜類、えび、いかなどの魚介
類、ソーセージ、チーズなどの加工食品類が使用
される。この中でも野菜類は、加熱処理を油で揚
げて行なう場合、油の浸透による味付け効果が高
いので特に好ましい。また、これらは複数のもの
を同時に用いることもできる。 Examples of seeds include shiitake mushrooms, burdock, lotus roots, carrots, daikon radish, pumpkins, and potatoes.
Vegetables such as sweet potatoes, seafood such as shrimp and squid, and processed foods such as sausage and cheese are used. Among these, vegetables are particularly preferable when the heat treatment is fried in oil, since the seasoning effect is high due to the penetration of oil. Moreover, a plurality of these can be used simultaneously.
ペースト状食品としては、加熱処理により固化
するものが使用され、例えば魚肉すり身、大豆蛋
白、こんにやく糊、蓄肉などが好ましい。魚肉す
り身の場合は、例えばスケソウダラ等の魚肉すり
身を主原料とし、これに食塩を添加して混捏し、
混捏後半にて澱粉、砂糖、各種調味料、蓄肉等の
副原料を添加混合してペースト状にしたものが使
用される。こんにやく糊の場合は、例えばこんに
やく芋またはこんにやく粉から調整したこんにや
く糊に、アルカリを添加したものが使用される。
大豆蛋白の場合は、例えば大豆分離蛋白と植物油
と水とを混合したペーストや、豆腐をすりつぶし
たものが使用される。蓄肉の場合は、例えばひき
肉をさらにペースト状に練つたものが使用され
る。 As the paste-like food, those that can be solidified by heat treatment are used, such as minced fish meat, soybean protein, konnyaku paste, and stored meat. In the case of minced fish, for example, the main ingredient is minced fish such as pollock, and salt is added to this and kneaded.
In the second half of kneading, auxiliary raw materials such as starch, sugar, various seasonings, and stored meat are added and mixed to form a paste. In the case of konjac paste, for example, konjac paste prepared from konjac yam or konjac flour to which an alkali is added is used.
In the case of soybean protein, for example, a paste prepared by mixing soybean protein isolate, vegetable oil, and water, or ground tofu is used. In the case of meat storage, for example, ground meat is further kneaded into a paste.
このペースト状食品を種物の外周に被着させる
手段としては、例えばペースト状食品をドラム成
形機等により所望の形状に成形し、その上に種物
を載せ、ベルトコンベヤで搬送しつつ、ベルトを
湾曲させてペースト状食品を種物に巻き付けるよ
うにした装置などが使用できる。この装置は、ご
ぼうを魚肉すり身で巻いたさつま揚げの製造に使
用される公知の成形機と同様な構造で容易に構成
することができる。 As a means for applying this pasty food to the outer periphery of seeds, for example, the paste food is formed into a desired shape using a drum molding machine, etc., the seeds are placed on top of the paste, and while being conveyed by a belt conveyor, A device that wraps the pasty food around the seeds by curving it can be used. This device can be easily constructed with a structure similar to that of a known molding machine used for producing fish cakes made by wrapping burdock root in minced fish meat.
また、本考案において、加熱処理は、油で揚げ
たり、熱湯に浸漬したり、蒸煮したり、焼いたり
する各種の手段が採用できるが、種物の油を浸透
させて味に深みをもたせるためには、特に油で揚
げることが好ましい。 In addition, in the present invention, the heat treatment can be carried out by various methods such as frying in oil, immersing in boiling water, steaming, or baking, but in order to penetrate the oil of the seeds and give them a deeper flavor. In particular, frying in oil is preferable.
「考案の実施例」
以下、本考案の好ましい実施例を種物として野
菜類、ペースト状食品として魚肉すり身を用いた
例をとつて説明する。"Embodiments of the invention" Hereinafter, preferred embodiments of the invention will be described using vegetables as seeds and ground fish meat as a paste food.
この複合食品は、次のような製造方法により製
造される。すなわち、スケソウダラの魚肉すり身
150Kgに対し、副資材として食塩５Kg、馬鈴薯澱
粉７Kg、小麦粉澱粉５Kg、砂糖６Kg、みりん６
Kg、化学調味料２Kgと、氷若干を加え、常法によ
り混捏機中で50分間混合してペースト状食品を得
る。一方、野菜類を水洗し、必要に応じて適宜形
状に切断し、種物とする。そして、ペースト状食
品を所望の形状に成形し、これに種物を載せてペ
ースト状食品を巻き付ける。最後に油で揚げてペ
ースト状食品を固化させることにより、本考案の
複合食品を得る。 This composite food is manufactured by the following manufacturing method. In other words, pollock fish paste
For 150Kg, supplementary materials include 5Kg of salt, 7Kg of potato starch, 5Kg of wheat starch, 6Kg of sugar, and 6Kg of mirin.
Kg, 2 Kg of chemical seasoning, and some ice are added and mixed in a kneading machine for 50 minutes according to the usual method to obtain a paste-like food. Meanwhile, vegetables are washed with water, cut into appropriate shapes as needed, and used as seeds. Then, the pasty food is formed into a desired shape, seeds are placed on it, and the pasty food is wrapped around it. Finally, by frying in oil to solidify the pasty food, the composite food of the present invention is obtained.
次に、第１図ないし第１６図を参照して、本考
案による複合食品の各種形状の例を説明する。 Next, examples of various shapes of the composite food according to the present invention will be explained with reference to FIGS. 1 to 16.
第１図に示す複合食品１１は、第２図に示すよ
うな形状にペースト状食品１３を成形し、このペ
ースト状食品１３を棒状をなす種物１２に巻き付
けたものである。この場合、ペースト状食品１３
は、種物１２の軸方向に直交する帯状部１３ａを
所定間隔をおいて配置し、さらにこれらの帯状部
１３ａの両端部を種物１２の軸方向と平行な帯状
部１３ｂによつて連結した形状に成形されてい
る。そして、各帯状部１３ａ，１３ｂの間には間
隙１４が設けられている。したがつて、油で揚げ
たとき、油が種物１２によく浸透し、種物の味が
良好となつている。また、調味液で煮たときに
は、調味液が種物にもよく浸透し、味付けを充分
に行なうことができる。さらに、ペースト状食品
１３のボリユームが相対的に少なくなるので、軽
い食感が得られ、食べやすいものとなつている。 The composite food 11 shown in FIG. 1 is made by forming a paste food 13 into the shape shown in FIG. 2, and wrapping the paste food 13 around a rod-shaped seed 12. In this case, paste food 13
In this method, strips 13a perpendicular to the axial direction of the seeds 12 are arranged at predetermined intervals, and both ends of these strips 13a are connected by strips 13b parallel to the axial direction of the seeds 12. molded into a shape. A gap 14 is provided between each of the strips 13a and 13b. Therefore, when fried in oil, the oil penetrates well into the seeds 12, giving the seeds a good taste. In addition, when boiled in a seasoning liquid, the seasoning liquid permeates the seeds well, allowing for sufficient seasoning. Furthermore, since the volume of the pasty food 13 is relatively reduced, a light texture is obtained, making it easy to eat.
第３図に示す複合食品１１は、第４図に示すよ
うな形状にペースト状食品１３を成形し、このペ
ースト状食品１３を棒状をなす種物１２に巻き付
けたものである。この場合、ペースト状食品１３
は、長方形の枠をなす帯状部１３ａの角部を、×
形状の帯状部１３ｂで連結した形状に成形されて
いる。そして、各帯状部１３ａ，１３ｂの間には
間隙１４が形成されている。 The composite food 11 shown in FIG. 3 is made by molding a paste food 13 into the shape shown in FIG. 4, and wrapping the paste food 13 around a rod-shaped seed 12. In this case, paste food 13
is the corner of the strip portion 13a forming a rectangular frame, ×
They are formed into a shape in which they are connected by a strip-shaped portion 13b. A gap 14 is formed between each of the strips 13a and 13b.
第５図に示す複合食品１１は、第６図に示すよ
うな形状にペースト状食品１３を成形し、このペ
ースト状食品１３を棒状をなす種物１２に巻き付
けたものである。この場合、ペースト状食品１３
は、長方形の枠をなす帯状部１３ａの各片の中央
部を、◇形状の帯状部１３ｂで連結した形状に成
形されている。そして、各帯状部１３ａ，１３ｂ
の間には間隙１４が形成されている。 The composite food 11 shown in FIG. 5 is obtained by forming a paste food 13 into the shape shown in FIG. 6, and wrapping the paste food 13 around a rod-shaped seed 12. In this case, paste food 13
is formed into a shape in which the center portions of each piece of the strip 13a forming a rectangular frame are connected by a strip 13b shaped like ◇. And each band-shaped part 13a, 13b
A gap 14 is formed between them.
第７図に示す複合食品１１は、第８図に示すよ
うな形状にペースト状食品１３を成形し、このペ
ースト状食品１３を棒状をなす種物１２に巻き付
けたものである。この場合、ペースト状食品１３
は、種物１２の軸方向に沿つて平行に配列された
複数の帯状部１３ａの両端部を、種物１２の軸方
向に対して直交する帯状部１３ｂで連結した形状
に成形されている。そして、各帯状部１３ａ，１
３ｂの間には間隙１４が形成されている。 The composite food 11 shown in FIG. 7 is made by molding a paste food 13 into the shape shown in FIG. 8, and wrapping the paste food 13 around a rod-shaped seed 12. In this case, paste food 13
is formed in a shape in which both ends of a plurality of strips 13a arranged in parallel along the axial direction of the seed 12 are connected by a strip 13b perpendicular to the axial direction of the seed 12. Then, each strip portion 13a, 1
A gap 14 is formed between 3b.
第９図に示す複合食品１１は、第１０図に示す
ような形状にペースト状食品１３を成形し、この
ペースト状食品１３を棒状をなす種物１２に巻き
付けたものである。この場合、ペースト状食品１
３は、長方形の枠をなす帯状部１３ａの対向する
一対の角部を、帯状部１３ｂで連結した形状に成
形されている。そして、各帯状部１３ａ，１３ｂ
の間には間隙１４が形成されている。 The composite food 11 shown in FIG. 9 is made by forming a paste food 13 into the shape shown in FIG. 10 and wrapping the paste food 13 around a rod-shaped seed 12. In this case, paste food 1
3 is formed in a shape in which a pair of opposing corners of a band-shaped portion 13a forming a rectangular frame are connected by a band-shaped portion 13b. And each band-shaped part 13a, 13b
A gap 14 is formed between them.
第１１図に示す複合食品１１は、第１２図に示
すような形状にペースト状食品１３を成形し、こ
のペースト状食品１３を棒状をなす種物１２に巻
き付けたものである。この場合、ペースト状食品
１３は、長方形状のシートに、複数の透孔１４′
を形成した形状に成形されている。 The composite food 11 shown in FIG. 11 is obtained by forming a paste food 13 into the shape shown in FIG. 12 and wrapping the paste food 13 around a rod-shaped seed 12. In this case, the pasty food 13 is formed into a rectangular sheet with a plurality of through holes 14'.
It is molded into a shape that has been formed.
第１３図に示す複合食品１１は、帯状をなすペ
ースト状食品１３が、棒状をなす種物１２の外周
に環状に軸方向に所定間隙１４をおいて被着され
ている。この複合食品１１は、第１４図に示すよ
うに、帯状をなすペースト状食品１３を、種物１
２の軸方向に直交するように、所定間隙１４をお
いて複数本平行に、かつ、種物１２の上下に対向
するように配置し、図中想像線で示す種物１２の
両側部を圧接して上下のペースト状食品１３を連
結し、その部分で切断することにより、製造する
ことができる。 In the composite food 11 shown in FIG. 13, a strip-shaped pasty food 13 is annularly attached to the outer periphery of a rod-shaped seed 12 with a predetermined gap 14 in the axial direction. This composite food 11, as shown in FIG.
A plurality of seeds 12 are arranged in parallel with a predetermined gap 14 so as to be orthogonal to the axial direction of the seeds 12, and are arranged so as to face each other above and below the seeds 12, and both sides of the seeds 12 shown by imaginary lines in the figure are pressed together. It can be manufactured by connecting the upper and lower paste-like foods 13 and cutting at that part.
第１５図に示す複合食品１１は、円盤状をなす
種物１２の外周に、上下面から見て＋の形状をな
す帯状のペースト状食品１３が被着されている。
そして、帯状のペースト状食品１３の間に間隙１
４が設けられている。 In the composite food 11 shown in FIG. 15, a strip-shaped pasty food 13 having a + shape when viewed from the top and bottom is adhered to the outer periphery of a disk-shaped seed 12.
There is a gap 1 between the strip-shaped paste foods 13.
4 is provided.
第１６図に示す複合食品１１は、円盤状をなす
種物１２の外周に、上下面から見てＹの形状をな
す帯状のペースト状食品１３が被着されている。
そして、帯状のペースト状食品１３の間に間隙１
４が設けられている。 In the composite food 11 shown in FIG. 16, a strip-shaped pasty food 13 having a Y shape when viewed from the top and bottom is adhered to the outer periphery of a disk-shaped seed 12.
There is a gap 1 between the strip-shaped paste foods 13.
4 are provided.
「考案の効果」
以上説明したように、本考案によれば、種物の
外周に、ペースト状食品が複数の間隙を設けた形
状に被着され、全体が加熱処理されてペースト状
食品が固化されてなるので、種物に対するペース
ト状食品のボリユームが相対的に少なくなり、軽
い食感が得られ、食べやすいものとなる。また、
煮物の材料としたときに、ペースト状食品の間隙
を通して調味液が種物に浸透するので、充分な味
付けがなされる。さらに、油で揚げて加熱処理し
た場合には、油がペースト状食品の間隙を通して
種物に浸透し、種物の味覚に深みをもたせること
ができる。"Effects of the invention" As explained above, according to the invention, the paste food is adhered to the outer periphery of the seed in a shape with a plurality of gaps, and the whole is heat-treated to solidify the paste food. As a result, the volume of the pasty food compared to the seeds is relatively small, giving it a light texture and making it easy to eat. Also,
When used as an ingredient in boiled dishes, the seasoning liquid permeates into the seeds through the gaps in the paste-like food, resulting in sufficient seasoning. Furthermore, when the paste-like food is fried and heat-treated, the oil penetrates into the seeds through the gaps in the paste-like food, giving the seeds a deeper flavor.
第１図は本考案による複合食品の一実施例を示
す斜視図、第２図は同複合食品を製造するための
ペースト状食品と種物との配置を示す平面図、第
３図は本考案による複合食品の他の実施例を示す
斜視図、第４図は同複合食品を製造するためのペ
ースト状食品と種物との配置を示す平面図、第５
図は本考案による複合食品のさらに他の実施例を
示す斜視図、第６図は同複合食品を製造するため
のペースト状食品と種物との配置を示す平面図、
第７図は本考案による複合食品のさらに他の実施
例を示す斜視図、第８図は同複合食品を製造する
ためのペースト状食品と種物との配置を示す平面
図、第９図は本考案による複合食品のさらに他の
実施例を示す斜視図、第１０図は同複合食品を製
造するためのペースト状食品と種物との配置を示
す平面図、第１１図は本考案による複合食品のさ
らに他の実施例を示す斜視図、第１２図は同複合
食品を製造するためのペースト状食品と種物との
配置を示す平面図、第１３図は本考案による複合
食品のさらに他の実施例を示す斜視図、第１４図
は同複合食品を製造するためのペースト状食品と
種物との配置を示す平面図、第１５図は本考案に
よる複合食品のさらに他の実施例を示す斜視図、
第１６図は本考案による複合食品のさらに他の実
施例を示す斜視図、第１７図はごぼうに巻き付け
た従来のさつま揚げの斜視図である。
図中、１１は複合食品、１２は種物、１３はペ
ースト状食品、１４は間隙である。
FIG. 1 is a perspective view showing an embodiment of the composite food according to the present invention, FIG. 2 is a plan view showing the arrangement of a paste food and seeds for producing the composite food, and FIG. 3 is a perspective view showing an embodiment of the composite food according to the present invention. FIG. 4 is a perspective view showing another embodiment of the composite food according to the present invention; FIG.
The figure is a perspective view showing still another embodiment of the composite food according to the present invention, and FIG. 6 is a plan view showing the arrangement of the paste food and seeds for producing the composite food.
FIG. 7 is a perspective view showing still another embodiment of the composite food according to the present invention, FIG. 8 is a plan view showing the arrangement of the paste food and seeds for producing the composite food, and FIG. FIG. 10 is a perspective view showing still another embodiment of the composite food according to the present invention, FIG. FIG. 12 is a perspective view showing still another embodiment of the food, FIG. 12 is a plan view showing the arrangement of the paste food and seeds for producing the same composite food, and FIG. 13 is still another example of the composite food according to the present invention. Fig. 14 is a plan view showing the arrangement of the paste food and seeds for producing the composite food, and Fig. 15 shows still another embodiment of the composite food according to the present invention. A perspective view showing,
FIG. 16 is a perspective view showing still another embodiment of the composite food according to the present invention, and FIG. 17 is a perspective view of a conventional fish cake wrapped around burdock. In the figure, 11 is a composite food, 12 is a seed, 13 is a paste food, and 14 is a gap.
Claims (1)
品が複数の間隙を設けた形状に被着され、全体
が加熱処理されて前記ペースト状食品が固化さ
れていることを特徴とする複合食品。 (2) 実用新案登録請求の範囲第１項において、前
記種物は、野菜類、魚介類、加工食品類から選
ばれた少なくとも一種よりなる複合食品。 (3) 実用新案登録請求の範囲第１項または第２項
において、前記ペースト状食品は、魚肉すり
身、大豆蛋白、こんにやく糊、蓄肉から選ばれ
た一種よりなる複合食品。 (4) 実用新案登録請求の範囲第１項ないし第３項
のいずれか一において、全体が油で揚げられて
いる複合食品。[Claims for Utility Model Registration] (1) A pasty food is adhered to the outer periphery of a seed having a predetermined shape with a plurality of gaps, and the whole is heat-treated to solidify the pasty food. A complex food characterized by: (2) Scope of Utility Model Registration Claim 1, wherein the seed is a composite food consisting of at least one selected from vegetables, seafood, and processed foods. (3) In claim 1 or 2 of the utility model registration claim, the paste food is a composite food consisting of one kind selected from minced fish, soybean protein, konnyaku paste, and meat paste. (4) A composite food that is entirely fried in oil according to any one of claims 1 to 3 of the claims for utility model registration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1985155529U JPH0130073Y2 (en) | 1985-10-11 | 1985-10-11 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1985155529U JPH0130073Y2 (en) | 1985-10-11 | 1985-10-11 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6264295U JPS6264295U (en) | 1987-04-21 |
| JPH0130073Y2 true JPH0130073Y2 (en) | 1989-09-13 |
Family
ID=31076317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1985155529U Expired JPH0130073Y2 (en) | 1985-10-11 | 1985-10-11 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0130073Y2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5038041B2 (en) * | 2007-07-11 | 2012-10-03 | 株式会社ヤマヒサ | Pet snacks |
-
1985
- 1985-10-11 JP JP1985155529U patent/JPH0130073Y2/ja not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6264295U (en) | 1987-04-21 |
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