JPH0524308Y2 - - Google Patents
Info
- Publication number
- JPH0524308Y2 JPH0524308Y2 JP1987120246U JP12024687U JPH0524308Y2 JP H0524308 Y2 JPH0524308 Y2 JP H0524308Y2 JP 1987120246 U JP1987120246 U JP 1987120246U JP 12024687 U JP12024687 U JP 12024687U JP H0524308 Y2 JPH0524308 Y2 JP H0524308Y2
- Authority
- JP
- Japan
- Prior art keywords
- hanpen
- layer
- kamaboko
- thickness
- broth
- 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 - Lifetime
Links
- 239000000463 material Substances 0.000 claims description 113
- 241000251468 Actinopterygii Species 0.000 claims description 40
- 235000013372 meat Nutrition 0.000 claims description 21
- 229940023462 paste product Drugs 0.000 claims description 20
- 230000005484 gravity Effects 0.000 claims description 9
- 235000013305 food Nutrition 0.000 description 16
- 239000002994 raw material Substances 0.000 description 11
- 239000004615 ingredient Substances 0.000 description 10
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 235000019465 surimi Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 241001098054 Pollachius pollachius Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013547 stew Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 241000251730 Chondrichthyes Species 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000269908 Platichthys flesus Species 0.000 description 2
- 241001417494 Sciaenidae Species 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 241000258957 Asteroidea Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 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
- 241000251125 Prionace glauca Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- -1 steaming Substances 0.000 description 1
Description
【考案の詳細な説明】
「従来分野」
本考案は、気泡を含有する魚肉すり身をゲル化
してなるはんぺん様素材と、これよりも気泡含有
率の少ない魚肉すり身をゲル化してなるかまぼこ
様素材とを接合させた魚肉練製品に関する。[Detailed explanation of the invention] "Conventional field" The present invention consists of a hanpen-like material made by gelling ground fish meat containing air bubbles, and a kamaboko-like material made by gelling ground fish meat containing less air bubbles. This invention relates to a fish paste product made by bonding.
「従来技術およびその問題点」
かまぼこ、はんぺん等で代表される魚肉練製品
は、スケソウダラ、グチ、サメ、ヒラメ、ホツケ
等の原料魚またはそれらより製造したすり身を使
用し、これに２〜４重量％の食塩を加えて塩摺り
を行ない、この塩すり身を適宜形状に成形し、必
要に応じて坐りを行ない、加熱することによつて
製造されている。この場合、かまぼこは、すり身
に気泡があまり含有されないようにして製造され
るのに対し、はんぺんはすり身に気泡を含有させ
て製造される。したがつて、かまぼこは比較的緻
密な組織を有し、はんぺんは多孔質な組織を有し
ている。"Prior art and its problems" Fish paste products, such as kamaboko and hanpen, use raw fish such as pollack, croaker, shark, flounder, and hotsock, or surimi produced from them, and add 2 to 4 weight % of common salt is added and subjected to salt printing, the salt surimi is formed into an appropriate shape, and if necessary, it is soaked and heated. In this case, kamaboko is produced by not containing many air bubbles in the surimi, whereas hanpen is produced by allowing the surimi to contain air bubbles. Therefore, kamaboko has a relatively dense structure, and hanpen has a porous structure.
従来より、はんぺんは、おでんなどの煮物の材
料として使用されているが、多孔質な組織を有し
ているため、煮汁を多量に吸つてへたつてしま
い、本来の弾力性のある食感が失われてしまう傾
向があつた。また、かまぼこは、煮物の材料とし
た場合、身がひきしまつて硬化してしまい、食感
が単調となる傾向があつた。 Traditionally, hanpen has been used as an ingredient in stews such as oden, but because it has a porous structure, it absorbs a lot of the cooking liquid and becomes flattened, losing its original elastic texture. There was a tendency for it to be lost. Furthermore, when kamaboko is used as an ingredient in simmered dishes, the flesh tends to shrink and harden, resulting in a monotonous texture.
本考案者は、はんぺんとかまぼこの両者が有す
る長所を生かした魚肉練製品を得るため、はんぺ
ん様食品素材の層とかまぼこ様食品素材の層とを
接合させた食品を既に提案している（特開昭61−
92552号、特願昭61−19260号参照）。これらは、
はんぺん様食品素材の外周をかまぼこ様食品素材
の層で覆うことにより、加熱調理したときにはん
ぺん様食品素材の過度な熱膨張を制止し、はんぺ
ん様食品素材の組織破壊を防止することや、はん
ぺん様食品素材の外側にかまぼこ様食品素材の層
を接合することにより、はんぺん様食品素材への
煮汁のしみ込みを防止することを目的としたもの
であつた。 The present inventor has already proposed a food product in which a layer of hanpen-like food material and a layer of kamaboko-like food material are bonded together in order to obtain a fish paste product that takes advantage of the advantages of both hanpen and kamaboko. 1986-
No. 92552, Patent Application No. 61-19260). these are,
By covering the outer periphery of the hanpen-like food material with a layer of kamaboko-like food material, excessive thermal expansion of the hanpen-like food material can be suppressed when cooked, and tissue destruction of the hanpen-like food material can be prevented. By bonding a layer of kamaboko-like food material to the outside of the hanpen-like food material, the purpose was to prevent broth from seeping into the hanpen-like food material.
しかしながら、はんぺん様食品素材の外側をか
まぼこ様食品素材で覆つた食品においては、これ
をおでん等の煮物の材料とすると、はんぺん様食
品素材への煮汁のしみ込みは大幅に抑制されるの
であるが、外側のかまぼこ様食品素材によつて煮
汁のしみ込みが抑制されすぎて、味付けが不足し
てしまうという新たな問題点が発生した。すなわ
ち、おでん等の煮物の材料とする場合、煮汁がし
み込みすぎてはんぺんの弾力性が失われてしまう
ことは好ましくないが、煮汁のしみ込みが少なす
ぎると、煮汁による味付けがなされないので、良
好な味覚を得られないのである。 However, in foods where the outside of a hanpen-like food material is covered with a kamaboko-like food material, when this is used as an ingredient in stews such as oden, the seepage of the broth into the hanpen-like food material is greatly suppressed. A new problem has arisen in that the outer kamaboko-like food material prevents the broth from seeping in too much, resulting in a lack of seasoning. In other words, when using hanpen as an ingredient in stews such as oden, it is undesirable for the hanpen to soak in too much broth and lose its elasticity, but if it soaks in too little broth, the flavor will not be imparted by the broth. You can't get a good taste.
「考案の目的」
本考案の目的は、おでん等の煮物の材料とした
ときに、多孔質組織による弾力性が保持されると
共に、煮汁による適度な味付けもなされるように
した魚肉練製品を提供することにある。``Purpose of the invention'' The purpose of the invention is to provide a fish paste product that retains elasticity due to its porous structure and is moderately seasoned with broth when used as an ingredient in boiled dishes such as oden. It's about doing.
「考案の構成」
本考案による魚肉練製品は、気泡を含有する魚
肉すり身をゲル化してなるはんぺん様素材と、上
記よりも気泡含有率の少ない魚肉すり身をゲル化
してなるかまぼこ様素材とが接合されてなる魚肉
練製品において、中心部に配置された厚さ10〜30
mmのはんぺん様素材の層と、その外側に配置され
た厚さ１〜５mmのかまぼこ様素材の層と、最外層
に配置された厚さ１〜10mmのはんぺん様素材の層
とが接合されてなることを特徴とする。"Structure of the invention" The fish paste product according to the invention is made of a hanpen-like material made by gelling ground fish meat containing air bubbles and a kamaboko-like material made by gelling ground fish meat containing less air bubbles than the above. In fish paste products, the thickness of 10 to 30 mm is placed in the center.
A layer of hanpen-like material with a thickness of mm, a layer of kamaboko-like material with a thickness of 1 to 5 mm placed on the outside, and a layer of hanpen-like material with a thickness of 1 to 10 mm placed on the outermost layer are joined. It is characterized by becoming.
このように、本考案においては、はんぺん様素
材の外側にかまぼこ様素材の層が形成され、この
かまぼこ様素材のさらに外側にはんぺん様素材の
層が形成されているので、おでん等の煮物の材料
としたときに、煮汁は最外層のはんぺん様素材の
層には容易に浸透するが、その内側にあるかまぼ
こ様素材の層によつてそれよりもさらに内部への
煮汁の浸透は抑制される。このため、かまぼこ様
素材の層よりもさらに内側に位置するはんぺん様
素材は、煮汁を吸い込みすぎることなく、ソフト
な弾力性が保持される。また、最外層に位置する
はんぺん様素材の層には、煮汁が容易にしみ込む
ので、煮汁による味付けも適度になされる。そし
て、全体的な煮汁のしみ込み量は、最外層に位置
するはんぺん様素材の層の厚さを調整することに
より、所望の量に調整することが可能である。 In this way, in the present invention, a layer of kamaboko-like material is formed on the outside of the hanpen-like material, and a layer of hanpen-like material is formed further outside of this kamaboko-like material, so that it can be used as an ingredient for stews such as oden. When this happens, the broth easily penetrates the outermost layer of hanpen-like material, but the inner layer of kamaboko-like material prevents the broth from penetrating further into the interior. Therefore, the hanpen-like material located further inside the layer of kamaboko-like material maintains its soft elasticity without absorbing too much broth. In addition, since the broth easily soaks into the outermost layer of the hanpen-like material, the broth can be seasoned appropriately. The overall amount of broth soaked in can be adjusted to a desired amount by adjusting the thickness of the layer of the hanpen-like material located at the outermost layer.
本考案によれば、前記最外層のはんぺん様素材
の層は、厚さ１〜10mmとされる。この厚さが１mm
未満では、全体的な煮汁のしみ込み量が不足して
味付けが充分になされず、この厚さが10mmをこえ
ると、煮汁がしみ込みすぎて全体的な食感を悪く
する傾向がある。なお、最外層のはんぺん様素材
の層の厚さは、１〜５mmとすることがさらに好ま
しい。 According to the present invention, the outermost layer of paper-like material has a thickness of 1 to 10 mm. This thickness is 1mm
If the thickness is less than 10 mm, the overall amount of broth soaked in will be insufficient and the seasoning will not be sufficient, and if the thickness exceeds 10 mm, the broth will soak in too much and the overall texture will tend to deteriorate. Further, it is more preferable that the outermost layer of the paper-like material has a thickness of 1 to 5 mm.
また、中心部の層と最外層との間に配置される
かまぼこ様素材の層の厚さは、１〜５mmとされ
る。この厚さが１mm未満では、中心部の層へ煮汁
のしみ込みを防止する効果が乏しく、この厚さが
５mmを超えると、全体としてソフトな食感が損な
われてしまう。なお、かまぼこ様素材の層の厚さ
は、１〜３mmとすることがさらに好ましい。 Further, the thickness of the layer of the kamaboko-like material disposed between the center layer and the outermost layer is 1 to 5 mm. If the thickness is less than 1 mm, the effect of preventing broth from seeping into the center layer is poor, and if the thickness exceeds 5 mm, the overall soft texture will be impaired. In addition, it is more preferable that the thickness of the layer of the kamaboko-like material is 1 to 3 mm.
さらに、中心部の層の厚さは、10〜30mmとされ
る。この厚さが10mm未満では、はんぺんのような
ソフトな弾力性を有する食感が得られず、この厚
さが30mmを超えると食べにくくなつてしまう。 Furthermore, the thickness of the central layer is 10 to 30 mm. If the thickness is less than 10 mm, it will not be possible to obtain the soft and elastic texture of hanpen, and if the thickness exceeds 30 mm, it will be difficult to eat.
本考案のさらにまた好ましい態様によれば、前
記はんぺん様素材は比重0.7以下とされ、前記か
まぼこ様素材は比重0.7以上とされ、前記はんぺ
ん様素材と前記かまぼこ様素材との比重の差が
0.1以上とされている。はんぺん様素材の比重が
上記よりも多い場合には、はんぺん特有のソフト
な弾力性が得られない。また、かまぼこ様素材の
比重が上記よりも少ない場合には、煮汁の浸透を
効果的に抑制することができない。さらに、両者
の比重の差が上記よりも少ない場合には、本考案
の効果を充分に得ることができない。 According to a further preferred embodiment of the present invention, the hanpen-like material has a specific gravity of 0.7 or less, the kamaboko-like material has a specific gravity of 0.7 or more, and the difference in specific gravity between the hanpen-like material and the kamaboko-like material is
It is considered to be 0.1 or higher. If the specific gravity of the hanpen-like material is higher than the above, the soft elasticity peculiar to hanpen cannot be obtained. Furthermore, if the specific gravity of the kamaboko-like material is lower than the above, penetration of broth cannot be effectively suppressed. Furthermore, if the difference in specific gravity between the two is smaller than the above, the effects of the present invention cannot be sufficiently obtained.
はんぺん様素材およびかまぼこ様素材は、魚肉
すり身を主成分とする原料で形成される。この魚
肉すり身は、例えばスケソウダラ、グチ、サメ、
ヒラメ、ホツケ等の原料魚またはそれらより製造
したすり身を使用し、これに食塩と水を加え、さ
らに必要に応じて、澱粉、グルタミン酸ナトリウ
ム、砂糖、みりん等の副原料を加え、攪拌機で練
成ることにより調製される。なお、この魚肉すり
身を他に、鳥肉、畜肉、大豆蛋白などの他の原料
を添加混合することもできる。 The hanpen-like material and the kamaboko-like material are formed from a raw material whose main component is ground fish meat. This fish meat paste is made from pollack, croaker, shark, etc.
Using raw fish such as flounder and starfish, or surimi made from them, add salt and water, and if necessary, add auxiliary materials such as starch, monosodium glutamate, sugar, mirin, etc., and knead with a stirrer. It is prepared by In addition to this minced fish meat, other raw materials such as poultry meat, livestock meat, and soybean protein can also be added and mixed.
はんぺん様素材の原料とするには、上記のよう
にして調製された魚肉する身に気泡を含有させる
必要がある。気泡を含有させるには、例えば攪拌
を行なつて気泡を抱き込ませたり、あるいは強制
的な空気を圧送して攪拌したりすればよい。気泡
含有量を多くするには、魚肉すり身中に、山
芋、卵白、気泡剤などの気泡を抱き込みやすい原
料を添加すること、攪拌速度、攪拌時間、空気
注入量などの処理条件を多くすること、などの手
段が採用される。かまぼこ様素材の原料は、上記
のような気泡を含有させる処理を行なわないで、
あるいは気泡を含有させるにしてもその含有量が
なるべく少なくなるようにして調製される。 In order to use it as a raw material for a hanpen-like material, it is necessary to incorporate air bubbles into the fish meat prepared as described above. In order to contain air bubbles, for example, stirring may be performed to enclose the air bubbles, or air may be forcefully fed for stirring. To increase the air bubble content, add ingredients that tend to trap air bubbles, such as yam, egg white, and air foaming agents, to the fish paste, and increase processing conditions such as stirring speed, stirring time, and amount of air injection. , etc. are adopted. The raw material for the kamaboko-like material is not treated to contain air bubbles as described above.
Alternatively, even if bubbles are included, the content is prepared to be as small as possible.
こうして調製されたはんぺん様素材の魚肉すり
身と、かまぼこ様素材の魚肉すり身とを、成形お
よび接合する。この場合、本考案においては、は
んぺん様素材の外側にかまぼこ様素材の層が形成
され、このかまぼこ様素材の層のさらに外側には
んぺん様素材の層が形成されるように、接合する
ことが必要である。その具体的な好ましい構造を
挙げれば、はんぺん様素材の外周にかまぼこ様素
材の層が形成され、このかまぼこ様素材の層のさ
らに外周にはんぺん様素材の層が形成された構造
や、あるいは、板状をなすはんぺん様素材の両面
にかまぼこ様素材の層が形成され、さらにその外
側面にはんぺん様素材の層が形成された構造など
が挙げられる。このような成形は、例えば吐出口
が複数に区画された押出し成形装置を用いて行な
うことができる。 The thus prepared hampen-like ground fish meat and the kamaboko-like ground fish meat are molded and joined. In this case, in the present invention, it is necessary to bond so that a layer of kamaboko-like material is formed on the outside of the hanpen-like material, and a layer of hanpen-like material is formed further outside of this layer of kamaboko-like material. It is. Specific preferred structures include a structure in which a layer of a kamaboko-like material is formed around the outer periphery of a hanpen-like material, and a layer of a hanpen-like material is further formed around the outer periphery of this layer of kamaboko-like material, or a plate. Examples include a structure in which a layer of a kamaboko-like material is formed on both sides of a paper-shaped material, and a layer of a paper-like material is further formed on the outer surface. Such molding can be performed using, for example, an extrusion molding device having a plurality of discharge ports.
こうして、はんぺん様素材の魚肉すり身と、か
まぼこ様素材の魚肉すり身とを成形および接合し
た後、必要に応じて坐りを行ない、加熱処理する
ことにより、本考案による魚肉練製品を得ること
ができる。この場合、加熱処理は、湯中浸漬、蒸
煮、ガス加熱、マイクロウエーブ加熱などいずれ
の手段も採用可能であるが、好ましくは湯中浸漬
が採用される。 In this way, after forming and joining the minced fish meat made of a hanpen-like material and the minced fish meat made of a kamaboko-like material, the fish meat paste product according to the present invention can be obtained by sitting and heat treating as necessary. In this case, any means such as immersion in hot water, steaming, gas heating, or microwave heating can be used for the heat treatment, but immersion in hot water is preferably used.
「考案の実施例」
第１図には、本考案による魚肉練製品の一実施
例が示されている。"Embodiment of the invention" FIG. 1 shows an embodiment of the fish paste product according to the invention.
すなわち、この魚肉練製品１１は、板状をなす
はんぺん様素材１２の外周に、かまぼこ様素材の
層１３が形成され、このかまぼこ様素材の層１３
のさらに外周にはんぺん様素材の層１４が形成さ
れてできている。なお、両端面は、上記各層がい
わゆる切り出し状に露出した状態となつている。 That is, in this fish meat paste product 11, a layer 13 of a kamaboko-like material is formed on the outer periphery of a plate-shaped hanpen-like material 12.
Further, a layer 14 of a paper-like material is formed on the outer periphery of the holder. Note that, on both end faces, each of the above-mentioned layers is exposed in a so-called cutout shape.
はんぺん様素材１２およびはんぺん様素材の層
１４の原料としては、ヨシキリサメの肉身50重量
部、スケソウダラの肉身50重量部に対して、食塩
2.5重量部、澱粉15重量部、砂糖６重量部、グル
タミン酸ナトリウム0.06重量部、卵白30重量部、
水10重量部を、攪拌機にて気泡を抱き込むように
混合して調製した魚肉すり身を使用した。また、
かまぼこ様素材の層１３の原料としては、スケソ
ウダラの加塩すり身100重量部に対して、食塩1.5
重量部、グルタミン酸ナトリウム0.05重量部、澱
粉15重量部、砂糖10重量部、水30重量部を添加
し、攪拌機にて混合して調製した。 As raw materials for the hanpen-like material 12 and the hanpen-like material layer 14, 50 parts by weight of blue shark flesh, 50 parts by weight of Alaska pollack flesh, and salt.
2.5 parts by weight, 15 parts by weight of starch, 6 parts by weight of sugar, 0.06 parts by weight of monosodium glutamate, 30 parts by weight of egg white,
Fish meat paste prepared by mixing 10 parts by weight of water with a stirrer to incorporate air bubbles was used. Also,
As raw materials for layer 13 of the kamaboko-like material, 1.5 parts by weight of salt per 100 parts by weight of salted pollack surimi.
part by weight, 0.05 part by weight of sodium glutamate, 15 parts by weight of starch, 10 parts by weight of sugar, and 30 parts by weight of water, and mixed with a stirrer to prepare.
これらの原料の成形は、第１図における端面形
状に示す如く、はんぺん様素材１２の原料を押出
す区画と、かまぼこ様素材の層１３の原料を押出
す区画と、はんぺん様素材の層１４を押出す区画
を有する多重構造の押出し成形ノズルを用いて、
上記各原料を同時に押出し接合することによつて
なされた。そして、成形物を85℃の湯中に浸漬し
て10分間加熱し、魚肉すり身をゲル化させること
により、上記魚肉練製品１１を得た。 The molding of these raw materials consists of a section for extruding the raw material for the hanpen-like material 12, a section for extruding the raw material for the layer 13 of the kamaboko-like material, and a layer 14 for the hanpen-like material, as shown in the end shape in FIG. Using a multilayer extrusion nozzle with extrusion compartments,
This was done by simultaneously extruding and joining the above raw materials. Then, the molded product was immersed in hot water at 85° C. and heated for 10 minutes to gel the minced fish meat, thereby obtaining the fish paste product 11 described above.
この魚肉練製品１１は、はんぺん様素材１２の
厚さａが15mm、かまぼこ様素材の層１３の厚さｂ
が２mm、はんぺん様素材の層１４の厚さｃが２mm
とされている。そして、この魚肉練製品１１をお
でんの材料として煮込んだところ、煮汁のしみ込
みがかまぼこ様素材の層１３によつて抑制される
ため、中心部のはんぺん様素材１２は煮汁のしみ
込み量が極めて少なかつた。このため、中心部の
はんぺん様素材１２は、ソフトな弾力性が保たれ
ており、良好な食感を有していた。一方、最外層
のはんぺん様素材の層１４には、煮汁が充分にし
み込み、これによつて味付けも適度になされてい
た。 In this fish paste product 11, the thickness a of the hanpen-like material 12 is 15 mm, and the thickness b of the layer 13 of the kamaboko-like material.
is 2 mm, and the thickness c of layer 14 of the hanpen-like material is 2 mm.
It is said that When this fish meat paste product 11 is simmered as an ingredient for oden, the penetration of the broth is suppressed by the layer 13 of the kamaboko-like material, so that the amount of the broth soaked into the hanpen-like material 12 in the center is extremely small. There weren't many. Therefore, the hanpen-like material 12 in the center maintained soft elasticity and had a good texture. On the other hand, the outermost layer 14 of the hanpen-like material was sufficiently soaked with the broth, thereby giving it an appropriate amount of seasoning.
なお、各素材の厚さａ，ｂ，ｃを種々変えて実
験を行なつたところ、厚さａは10〜30mm、厚さｂ
は１〜５mm、厚さｃは１〜10mmとすることが、食
感、味付けの点で最も好ましい結果が得られるこ
とがわかつた。 In addition, when we conducted experiments by changing the thicknesses a, b, and c of each material, we found that the thickness a was 10 to 30 mm, and the thickness b was 10 to 30 mm.
It has been found that setting the thickness c to 1 to 5 mm and the thickness c to 1 to 10 mm yields the most favorable results in terms of texture and seasoning.
第２図には、本考案による魚肉練製品の他の実
施例が示されている。 FIG. 2 shows another embodiment of the fish paste product according to the present invention.
この魚肉練製品１１は、板状をなすはんぺん様
素材１２の図において上下面に、かまぼこ様素材
の層１３が形成され、さらにその上下面にはんぺ
ん様素材の層１４が形成されている。なお、各素
材の原料および成形方法、加熱方法は前記実施例
と同様である。この魚肉練製品１１においても、
おでんの材料として煮込んださき、ソフトな弾力
性を有する良好な食感が得られ、しかも適度な味
付けがなされていた。 In this fish meat paste product 11, layers 13 of a kamaboko-like material are formed on the upper and lower surfaces of a plate-shaped hanpen-like material 12, and further layers 14 of a hanpen-like material are formed on the upper and lower surfaces thereof. Note that the raw materials for each material, the molding method, and the heating method are the same as in the previous example. Also in this fish paste product 11,
When stewed as an ingredient for oden, it had a good texture with soft elasticity and was seasoned with just the right amount of flavor.
なお、上記各実施例において、魚肉練製品１１
の端面においては、各素材の層が露出している
が、その表面積は比較的小さいので、そこからし
み込む煮汁の量は少なく、本考案の効果が低減さ
れる虞れはない。最も、本考案においては、中心
部のはんぺん様素材１２の外側を完全に包み込む
ように、かまぼこ様素材の層１３およびはんぺん
様素材の層１４を形成してもよい。 In addition, in each of the above examples, the fish paste product 11
Although the layers of each material are exposed on the end face, since the surface area is relatively small, the amount of broth that seeps in from there is small, and there is no risk that the effects of the present invention will be reduced. Most importantly, in the present invention, the layer 13 of the kamaboko-like material and the layer 14 of the hanpen-like material may be formed so as to completely surround the outside of the hanpen-like material 12 at the center.
また、上記各実施例で得られた魚肉練製品１１
は、餅網等に載せて弱火で焼いたり、フライパン
に薄く油を引いて焼いたりした場合にも、良好な
結果が得られた。すなわち、最外層がかまぼこ様
素材の層でできている場合には、加熱によつてか
まぼこ様素材の層が極めて硬くなり、食感が低下
する傾向があつたが、最外層をはんぺん様素材の
層１４とすることにより、その内側に位置するか
まぼこ様素材の層１３が過度に硬くなつてしまう
ことを防止でき、食感が良好に保たれるからであ
る。しかも、かまぼこ様素材の層１３によつて、
中心部のはんぺん様素材１２の熱膨張が抑制され
るので、中心部のはんぺん様素材１２の組織破壊
が防止され、ソフトな弾力性ある食感も保たれ
る。 In addition, fish paste products 11 obtained in each of the above examples
Good results were also obtained when the rice cake was placed on a rice cake grill and baked over low heat, or when it was baked in a frying pan with a thin layer of oil. In other words, when the outermost layer was made of a layer of kamaboko-like material, the layer of kamaboko-like material became extremely hard due to heating, and the texture tended to deteriorate. This is because by forming the layer 14, the layer 13 of the kamaboko-like material located inside the layer 14 can be prevented from becoming excessively hard, and the texture can be maintained good. Moreover, due to the layer 13 of kamaboko-like material,
Since the thermal expansion of the center portion of the hanpen-like material 12 is suppressed, tissue destruction of the hanpen-like material 12 of the center portion is prevented, and a soft and elastic texture is maintained.
「考案の効果」
以上説明したように、本考案によれば、はんぺ
ん様素材の外側にかまぼこ様素材の層が形成さ
れ、このかまぼこ様素材の層のさらに外側にはん
ぺん様素材の層が形成されているので、おでんの
材料などとして煮込んだときに、煮汁は最外層の
はんぺん様素材の層には容易に浸透するが、その
内側にあるかまぼこ様素材の層によつてそれより
もさらに内部への煮汁の浸透は抑制される。この
ため、かまぼこ様素材の層よりもさらに内側に位
置するはんぺん様素材は、煮汁を吸い込みすぎる
ことなく、ソフトな弾力性が保持される。また、
最外層に位置するはんぺん様素材の層には、煮汁
が容易にしみ込むので、煮汁による味付けも適度
になされる。そして、全体的な煮汁のしみ込み量
は、最外層に位置するはんぺん様素材の層の厚み
を調整することにより、所望の量に調整すること
が可能である。さらに、本考案の魚肉練製品は、
餅網等に載せて弱火で焼いたり、フライパンに薄
く油を引いて焼いたりした場合にも、最外層がは
んぺん様素材の層となつているので、その内側に
位置するかまぼこ様素材の層が過度に硬くなつて
しまうことを防止でき、食感が良好に保たれる効
果が得られる。"Effect of the invention" As explained above, according to the invention, a layer of kamaboko-like material is formed on the outside of the hanpen-like material, and a layer of the hanpen-like material is formed further outside of this layer of kamaboko-like material. Therefore, when boiled as an ingredient for oden, etc., the broth easily penetrates the outermost layer of hanpen-like material, but the inner layer of kamaboko-like material allows the broth to penetrate further into the interior. Penetration of the broth is suppressed. Therefore, the hanpen-like material located further inside the layer of kamaboko-like material maintains its soft elasticity without absorbing too much broth. Also,
The broth easily soaks into the outermost layer of the hanpen-like material, so the broth provides just the right amount of seasoning. The overall amount of broth soaked in can be adjusted to a desired amount by adjusting the thickness of the outermost layer of the hanpen-like material. Furthermore, the fish paste product of the present invention is
Even if you place the rice cake on a wire rack and bake it over low heat, or fry it in a frying pan with a thin layer of oil, the outermost layer is a layer of hanpen-like material, so the inner layer of kamaboko-like material is It is possible to prevent the food from becoming excessively hard and maintain a good texture.
第１図は本考案による魚肉練製品の一実施例を
示す斜視図、第２図は本考案による魚肉練製品の
他の実施例を示す斜視図である。
図中、１１は魚肉練製品、１２ははんぺん様素
材、１３はかまぼこ様素材の層、１４ははんぺん
様素材の層である。
FIG. 1 is a perspective view showing one embodiment of the fish paste product according to the present invention, and FIG. 2 is a perspective view showing another embodiment of the fish paste product according to the present invention. In the figure, 11 is a fish paste product, 12 is a hanpen-like material, 13 is a layer of kamaboko-like material, and 14 is a layer of hanpen-like material.
Claims (1)
はんぺん様素材と、上記よりも気泡含有率の少
ない魚肉すり身をゲル化してなるかまぼこ様素
材とが接合されてなる魚肉練製品において、中
心部に配置された厚さ10〜30mmのはんぺん様素
材の層と、その外側に配置された厚さ１〜５mm
のかまぼこ様素材の層と、最外層に配置された
厚さ１〜10mmのはんぺん様素材の層とが接合さ
れてなることを特徴とする魚肉練製品。 (2) 実用新案登録請求の範囲第１項において、前
記はんぺん様素材は比重0.7以下とされ、前記
かまぼこ様素材は比重0.7以下とされ、前記は
んぺん様素材と前記かまぼこ様素材との比重の
差が0.1以上とされている魚肉練製品。[Scope of Claim for Utility Model Registration] (1) A hanpen-like material made by gelling ground fish meat containing air bubbles and a kamaboko-like material made by gelling ground fish meat containing less air bubbles than the above are joined. In the fish paste product, a layer of hanpen-like material with a thickness of 10 to 30 mm is placed in the center, and a layer of 1 to 5 mm thick is placed on the outside.
A fish paste product characterized by being made by bonding a layer of kamaboko-like material and a layer of hanpen-like material with a thickness of 1 to 10 mm arranged as the outermost layer. (2) Scope of Utility Model Registration Claims In paragraph 1, the hanpen-like material has a specific gravity of 0.7 or less, the kamaboko-like material has a specific gravity of 0.7 or less, and the difference in specific gravity between the hanpen-like material and the kamaboko-like material Fish paste products with a value of 0.1 or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987120246U JPH0524308Y2 (en) | 1987-08-05 | 1987-08-05 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1987120246U JPH0524308Y2 (en) | 1987-08-05 | 1987-08-05 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6424990U JPS6424990U (en) | 1989-02-10 |
| JPH0524308Y2 true JPH0524308Y2 (en) | 1993-06-21 |
Family
ID=31366185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1987120246U Expired - Lifetime JPH0524308Y2 (en) | 1987-08-05 | 1987-08-05 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0524308Y2 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54101449A (en) * | 1978-01-27 | 1979-08-10 | Ajinomoto Kk | Novel * ukimi * comprising two food layer with different density |
| JPS6192552A (en) * | 1984-10-11 | 1986-05-10 | Chikako Hoashi | Food for heat-cooking |
-
1987
- 1987-08-05 JP JP1987120246U patent/JPH0524308Y2/ja not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54101449A (en) * | 1978-01-27 | 1979-08-10 | Ajinomoto Kk | Novel * ukimi * comprising two food layer with different density |
| JPS6192552A (en) * | 1984-10-11 | 1986-05-10 | Chikako Hoashi | Food for heat-cooking |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6424990U (en) | 1989-02-10 |
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