JPS592249B2 - shaved bushi pack - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a shaved bonito pack containing shaved dried bonito flakes and the like sealed in a bag.

Bonito flakes, along with shiitake mushrooms and mixed mushrooms, have been used as a stock ingredient since ancient times, and are prized for their natural flavor and seasoning.

However, when bonito flakes are shaved and eaten, it is difficult to retain their original deliciousness.

In other words, since it takes a relatively long period of time to consume one piece of bonito flakes, the bonito itself is affected by the storage environment; for example, mold may form under high temperature and humidity conditions. In addition, in a dry environment, pests may occur, or the joints may become abnormally dry, which is unfavorable from a food hygiene perspective and reduces the taste.

In addition, if bonito flakes are shaved into thin pieces with a sharpener or the like and left for a long period of time, the shaved flakes will absorb moisture contained in the air, or the dried bonito flakes that have been properly dried may become abnormally dry. As a result, the original deliciousness or flavor of bonito flakes disappears, or the bonito flakes absorb bad odors from the environment in which they were stored, producing an unpleasant flavor.

For this reason, the best way to enjoy the aroma and taste of bonito flakes is to shave off the necessary amount of bonito flakes before meals.

However, since bonito flakes were originally eaten as a seasoning or food additive, the amount consumed per serving is small, and it is troublesome to cut off this amount before each meal. In addition, depending on the condition of the blade of the sharpener, it may be difficult to cut the bonito flakes to a certain thickness, or the bonito flakes may break down into clumps, giving the sensation of a foreign body with a bad texture when eaten. It has always been difficult to obtain a suitable taste.

In order to eliminate the above drawbacks, dried bonito flakes are sliced and crushed using rotary blades on a moving wire mesh body, pounded, and rolled into small pieces, which are then sealed in a bag container with an inert gas. There are packs available, but the manufacturing process adds heat due to friction and requires long processing times, resulting in quality deterioration such as loss of color and flavor of the product.

In addition, in order to obtain string-like or band-like bonito flakes, it was considered to shave the bonito flakes with a planer-shaped sharpener that has multiple unevenness in the width direction, but such a method requires a directional shave. Not only that, but the bonito flakes turn into powder in the area corresponding to the concave part of the shaving tool, which reduces the yield, and because a certain thickness and width are required, there are problems with melting in the mouth and texture. In addition, the sharpness becomes dull and the quality deteriorates, and the blade of the sharpener is easily worn out, leading to damage to the cutting edge, which causes problems such as the damaged blade getting mixed into the sharpening cylinder, and the workability is also poor. There was a problem.

Furthermore, in the conventional technology using the above-mentioned planer-shaped sharpener, the thread-like shaved knots become entangled with each other to form a spherical shape, which makes loosening them even more time-consuming and extremely troublesome to package or measure. Additionally, during the loosening process, the shaved knots are oxidized in the air, leading to deterioration in quality.

This invention was made based on the above-mentioned circumstances, and it is possible to prevent the deterioration of flavor due to oxidation of bonito flakes, etc., to enjoy the deliciousness of bonito flakes, and to improve product yield and workability, it is suitable for mass production. Alternatively, it is intended to provide a karifushi pack in which band-shaped karifushi is sealed in a bag container together with an inert gas.The bonito flakes dried to a predetermined content are shaved to a certain thickness, and then compressed to a predetermined size. It is characterized in that it is cut into strips, and an appropriate amount of the shavings are stored and sealed in an air-impermeable bag container together with an inert gas.

Here, "compression" is used as a concept to include the act of actively compressing using a compression plate, compression roller, etc., in addition to the pressing that inevitably accompanies cutting.

Hereinafter, the pack according to the present invention will be explained in detail.

Dried fish chunks, such as bonito flakes, obtained by conventional methods are sliced into a predetermined thickness in a conventional manner to produce shaved bonito flakes.

The shaved knots are sequentially conveyed by a belt conveyor, etc., and in front thereof are actively compressed by a compression device such as a compression plate or a compression roll, and cut in the width direction using a cutter or the like to form strings or bands.

When the material is cut and decompressed, it returns to its original bulk, yielding a fluffy, wavy thread or band.

This is illustrated in FIGS. 2 to 4.

In the figure, reference numeral 10 denotes a shavings before cutting, 1 a shavings after cutting, 20 a belt conveyor, 30 a compression roller, 40 a compression plate, 50 a knife cutter, and 51 a roll cutter.

In this example, compression refers to shaping the sliced bonito flakes to a certain density and bulk specific gravity, and filamentous refers to one with a radius of 1.5 mm or less.

Differences in whether the original fish for bonito flakes is from the distant sea or near the sea, and differences in fishing methods (1)
The quality of the fish is completely different depending on whether it is caught (line fishing or net fishing), whether it is frozen or not, and whether it is fresh, and the bonito flakes obtained from raw fish of completely different quality cannot always have a certain quality. Can not.

Therefore, in order to make it easy to cut the sliced bonito flakes and to maintain them in a soft state after cutting, it is necessary to adjust the bonito flakes to a certain density and bulk specific gravity that matches the quality of each loft of the bonito flakes.

Adjustment of the bulk specific gravity of this constant density is regulated by the set height of the compression plate or the spacing of the compression rolls mentioned above, and the set height of the compression plate or the spacing of the compression rolls is determined by quality inspection of the sliced bonito flakes. This is determined for each loft.

. The cutting wave compression is released, and thread-like or band-like printed knots are obtained in a fluffy state in each cutting unit without entanglement between the cutting units.

Note that the roll type cutter 51 used at this time is, for example, those shown in FIGS. 5 to 7.

In the figure, 51a is a rotating shaft, and 51b is a blade.

Further, if the feed rate of the kerifubushi 10 is small, or if the cutter 50 or 51 is significantly large compared to the feed rate of the kerifubushi 10, or depending on the shape of the cutter, etc., another method that does not use the above-mentioned compression device may be adopted. .

That is, as shown in FIGS. 8 to 10, the fed shavings 10 are simply cut to obtain string-like or band-shaped shavings 1.

The "compression" at this time is not the aggressive compression mentioned above, but
This is the pressure that inevitably accompanies cutting.

In this other method, after cutting, it is preferable to provide a comb-shaped member in contact with the exit side of the roll to support it, and then remove it from the roll to make the thread fluffy and have aggressive waves formed thereon. Or get strips.

This is illustrated in FIG. 11, where 60 indicates a comb-shaped member and 70 indicates a roll.

The bonito flakes 1 thus obtained are weighed, for example, in standard amounts for one-time use and sealed in an appropriate bag container 2 together with an inert gas.

Note that the inert gas at this time must be harmless to the human body, such as nitrogen gas or carbon dioxide gas.

Furthermore, it is preferable to use a transparent synthetic resin film or aluminum foil as the enclosing bag container.

Since such a shavings pack is opened and used each time, it is possible to avoid deterioration in quality such as oxidation and bad taste.

Katsuobushi is made by compressing the sliced bonito flakes according to the conventional method, and then cutting them in the compressed state, which minimizes the time they are exposed to air in the sliced state (with a large surface area). This makes it possible to prevent quality deterioration such as air oxidation, scattering of fragrance, and powdering due to moisture dissipation of the dried bonito flakes until cutting, as much as possible.

Furthermore, the bonito flakes according to the present invention are thinner and narrower than those shaved with the above-mentioned planer-shaped sharpener with unevenness in the width direction, and the surface area is increased, so it melts in the mouth. At the same time, it has a good texture on the tongue and the texture, and in addition, the time required to extract the stock can be shortened.

In addition, the cut karebushi pieces are not tangled and fluffed up into cut units, and because they do not scatter, each puncture can be weighed quickly, reducing the time from cutting to packaging. As a result, quality deterioration due to air oxidation during this period can be prevented as much as possible.

In addition, the cutting of the present invention not only does not damage the cutting blade and prevent any broken blade from getting mixed into the cutting tube, but also does not select the direction of the bonito flakes, so for example, the fibers in the lengthwise direction of the fish can be cut. Cutting it into pieces will further improve the flavor of the dried bonito flakes.

Moreover, compared to simply shaving the bonito flakes with the above-mentioned shaving machine, there is almost no turning into powder, which significantly improves the yield, and there is no oxidation caused by the heat during shaving, resulting in better quality. When compressed, it is easy to work with and suitable for mass production.

Since the thread-like or strip-like bonito flakes are sealed in an appropriate container with an inert gas, their deliciousness and mildness can be preserved for a long time. This allows fresh bonito flakes to be obtained at any time, withstands long-term storage without deterioration of flavor, and quality control is easy.

In addition, in this invention, although the case of the dried bonito flakes was described in the above description, it is also possible to use other dried fish chunks.

In addition, the inert gas may be filled by sealing the container in an inert gas atmosphere, or by replacing the air and inert gas in the container with any method. Any means may be used as long as it encloses gas.

[Brief explanation of drawings]

FIG. 1 is a perspective view showing an embodiment of the present invention, and FIGS. 2 to 11 are schematic explanatory diagrams of an apparatus for producing bonito flakes of the present invention. 1...Katsubushi, 2...Bag container.

Claims (1)

[Claims] 1 Shave dried bonito flakes to a certain thickness to a specified moisture content, compress it and cut it to a specified size, and place an appropriate amount of this shaved bonito together with an inert gas into a non-porous bag container. A shavings pack characterized by being stored and sealed.