JPS5955171A - Edible container using fish paste - Google Patents

Abstract

PURPOSE:An edible container usable as a handy cup to drink Sake (liquor, etc.), directly eatable as a relish taken with Sake, by kneading ground fish meat with a binding material, molding the kneaded matter into a container, baking and solidifying it. CONSTITUTION:Ground fish meat is blended with a binding material consisting of glair, starch, protein, etc. in a weight ratio of (2-4):1, mixed further with a seasoning, kneaded for 2-3hr, the mixture is molded into a cup-shaped container, which is baked at about 150 deg.C for 20min-30min, and solidified to prepare an eatable container. Sake or drinks are poured into the eatable container thus obtained to drink them, it is directly eaten as a relish taken with Sake, or chopped and used for cooking, etc.

Description

[Detailed Description of the Invention] The present invention relates to an edible container using an edible material, which is particularly useful when drinking alcoholic beverages at home or in public. It can be used for commercial purposes, and at the same time, it can be eaten as a side dish or as a 4-meter grass, and these two things can be turned into a new product that allows you to simply enjoy sake and offerings.

When drinking sake, beer, or other beverages, there is a certain type of ``demon'' that uses a drinking utensil such as a choko spout or a cup, and also uses the same drinking utensils and snacks.

However, when doing so, due to the lack of these two items, I am unable to make sharp cuts, and often experience the hassle of having to go out and buy them.

Also, when you go out to a recreational area, you don't have to take the hassle of carrying choko or kelp with you.
Most of the time, found containers are used, but these are made of paper or plastic and can be used once and then thrown away, making it difficult to use resources effectively and eliminate waste. This is also unfavorable from the perspective of the effort required to dispose of the waste generated.

Here, the present inventor proposed that if a drinking container such as a sake cup or a cup for drinking alcoholic beverages and sake side dishes or snacks were combined together, it would be possible to save the effort of preparing two items. While drinking gamo drinks, we focused on the fact that if you use the container as a side dish or snack, you won't have to generate any garbage, so you can use it as a container for alcohol or other drinks, and it's also good enough to be used as an appetizer for alcohol. We have developed a food product that is long-lasting and is now patented. The present invention skillfully utilizes an i-product that can be molded into any shape and is suitable for appetizers and snacks for alcoholic beverages. It has the necessary properties as a container, such as preventing leakage even when pouring alcohol or other drinks into it.

It's the one I brought with me. 9. In other words, its basic composition is mixed with binding materials such as fish meat, egg white, starch, and protein in a ratio of 2 = 14, ': 1.1.
' Knead for ~3 hours and form the mixture into a container □
.

This is molded and baked and solidified by heating at a temperature of about 150° C. for 20 to 30 minutes. This product not only has the above-mentioned properties, but also has almost no fishy odor, and can be enjoyed as an accompaniment to alcoholic beverages or as a side dish.
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The present invention will be specifically explained below based on illustrated examples. First, the edible container of the present invention is manufactured through the following steps, and FIG. 1 shows a block diagram of the steps.

(1) Raw material supply process The raw material used is mainly fish meat, to which binding materials such as egg white, starch, and protein are added.

This material is almost the same as the raw material for itakamahoko, and in the present invention, fish fillet and binding material are mixed in a ratio of 2 to 4:1. This raw material:'
i': "Russian silkworms: There are various types of minced meat, but here is an example. I use minced silkworm, which seems to be suitable.
For the binding material, use potato starch), and use vegetable protein such as gluten for the protein.

Incidentally, if we write down an example of the proportion ratio of these binding materials,
10 parts of minced fish meat, 1 part of white, 1 part of starch
, 2 parts protein. In addition to the above-mentioned ingredients, water may be added depending on the properties of the fish meat. That is, the purpose is to adjust the viscosity of high-quality, highly pure sushi meat to an appropriate level so that it is easy to harden.

(2) Seasoning mixing process The above raw materials are put into a mixer and kneaded for 2 to 3 hours.

This allows the raw materials to be mixed uniformly and to have appropriate adhesiveness.

At this time, seasonings such as dashi, salt, ajirin, black pepper, etc. are mixed to add flavor. In addition, the egg white in the raw material is a filler, so if the amount is extremely small, there is no problem.
As this amount increases, bubbles are generated during stirring. If the next heat treatment is missed while the product contains air bubbles, the product will become spongy and cannot be used as a container, so it is necessary to reduce air bubbles as much as possible.
For this reason, it is possible to interpose a step in which the stirred raw materials are kept in a refrigerator at 0° C. to 5° C. for one day or more to eliminate air bubbles.

(3) Molding process The kneaded raw materials are molded into a suitable container shape such as a choko-shaped container or a pot-shaped container, as shown in FIG. 3, for example.

A predetermined amount of raw material is put into a mortar-shaped outer frame 1, and a mortar-shaped inner frame 24 is superimposed thereon to form a container.

(4) Baking process.

The raw material thus molded in a mold is baked and solidified. For example, the mold and frame described above are placed in an oven 3 and heated at a temperature of about 150° C. for 20 to 30 minutes. As a result, an edible container 4 as shown in FIG. 2 is formed.

The inside of this product is heated to a temperature of 80°C or higher, and the surface is roasted until it is lightly browned.

The edible container of the present invention is manufactured according to the above-described process, and is used as a container for pouring sake or other drinks into it. It can be eaten as is, as a toothpick or as a snack, or chopped and used in cooking.

The present invention has the above-mentioned four components and functions, and has the following features. First of all, this is a combination of fish meat, egg, white, starch, protein, etc.! Because it is made from a mixture of ingredients and baked, it has good stability, and even if you hand-grip it, the mold will not deviate, and the texture is fine and elastic, so there is no risk of leaking even when you pour alcohol or other drinks into it. There is no fishy odor peculiar to pastes.Use high quality minced fish meat and bake it. There's almost nothing to worry about,,'・No drinking.

Use a container that is durable enough to withstand use. :'Furthermore, the surface feels like a pottery and has a good texture.'This is also preferable. Well, since it uses the manufacturing method described above, the shape of the container or vessel can be freely shaped depending on the purpose, from the choko-shaped to the cup-shaped.
This has the advantage of being easy to do by simply changing the formwork. In addition, since this product is baked using the same materials as high-quality board kamaboko, it is a product that can be used as an appetizer or snack for alcoholic drinks, and is interesting because it can be used as a container for alcoholic beverages. Together, we can expect this to pique the interest of consumers and increase the demand for kneaded foods. In this way, the present invention
'gf! ”,!:l, -1effJfe・1ji4′sake0appetizeri?It is something that can be enjoyed as a side dish and is easy to carry, so you can easily enjoy alcohol and other drinks with just this one. There is. Also, the present invention.

The raw material layer is a mixture of minced fish meat and binding materials, so during the mixing stage, seafood such as shrimp, squid, kelp, and seaweed, as well as foods such as sesame seeds and cheese, are mixed in to change the taste and flavor. In addition to this, it is possible to produce products that meet the tastes of consumers. In addition, although the above-mentioned Example illustrated the drinking container of the shape of a choko or a cup, it is not necessarily necessary to use it only for this, and it is also possible to use it for a small bowl or the like.

[Brief explanation of the drawing]

FIG. 1 is a block diagram showing a method for manufacturing an edible container according to the present invention, FIG. 2 is a perspective view showing an example of molding an edible container, and FIG. 3 is a perspective view showing an example of a molding frame. 1; Outer frame 2; Inner frame 3; Oven 4; Edible container

Claims (1)

[Claims] Combine the boiled minced meat and a binder made of egg white, starch, protein, etc. with 2 to 4' = 1 co.
Knead for 2 to 3 hours □, mold this mixture into a container □ shape,
Bake this at a temperature of about 150℃ for 0 to 30 minutes!
The solidified paste is used for edible use.