JPS5982051A - Fish cake - Google Patents

Fish cake

Info

Publication number
JPS5982051A
JPS5982051A JP19175282A JP19175282A JPS5982051A JP S5982051 A JPS5982051 A JP S5982051A JP 19175282 A JP19175282 A JP 19175282A JP 19175282 A JP19175282 A JP 19175282A JP S5982051 A JPS5982051 A JP S5982051A
Authority
JP
Japan
Prior art keywords
fish
cake
juice
surimi
fruit juice
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.)
Pending
Application number
JP19175282A
Other languages
Japanese (ja)
Inventor
Keiko Nagae
長江 敬子
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP19175282A priority Critical patent/JPS5982051A/en
Publication of JPS5982051A publication Critical patent/JPS5982051A/en
Pending legal-status Critical Current

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  • Confectionery (AREA)

Abstract

PURPOSE:To obtain sponge cake rich containing animal protein, having good balance of nutrition, by blending small pieces of ground fish meat washed with warm water, fruit juice, vegetable juice, sweetener, fats and oils, wheat flour, and a baking agent, baking the blend. CONSTITUTION:Bone is removed from fishes such as young yellowtail, flat fish, prawn, swordfish, etc., wjich is treated with warm water, squeezed with a dishcloth, so that the meat is ground. the small pieces of the ground fish meat is blended with fruit juice, vegetable juice, sweetener, fats and oils, spice, wheat flour, and a baking agent. The amount of fish used is 0.5-0.8 based on 1 wheat flour blended, the blend is baked like a sponge cake, to give a cake containing vegetable juice, fish, and fruit juice.

Description

【発明の詳細な説明】 本発明は小麦粉を含む混合物にベーキング剤を加えベー
キングを行うことによつて得られるスポンヂケーキ類に
関するものである。
DETAILED DESCRIPTION OF THE INVENTION The present invention relates to sponge cakes obtained by adding a baking agent to a mixture containing wheat flour and performing baking.

従来これらは、普通材料として小麦粉を中心とし、これ
に砂糖・油脂・香料・其他必要に応じて玉子、牛乳等を
配合したものであるがこれらは蛋白質・ビタミンを欠き
、逆に糖分が過剰気味となる問題点がある。果汁・野菜
汁そして、魚による動物質蛋白を摂取することによつて
人体に必要な成分にとみ、従来のスポンジケーキとの栄
養的なバランスを取るのに好適な食品である。
Traditionally, these products have been made with wheat flour as the main ingredient, and added with sugar, fats and oils, flavorings, and other ingredients such as eggs and milk as needed.However, these products lack protein and vitamins, and conversely tend to have an excessive amount of sugar. There is a problem. By ingesting fruit juice, vegetable juice, and animal protein from fish, it is a food that is suitable for achieving a nutritional balance with conventional sponge cake, as it is rich in ingredients necessary for the human body.

本発明は上述の栄養バランスに效能がある程度の量配合
し、製造工程においてそれらの栄養上の利点をほとんど
減少しない栄養菓子であつて、しかも風味の充分あるケ
ーキ風のものを提供しようとするものである。魚配合比
は常識的に考えて配合される小麦粉との重量比において
 だいたい50%以上がのぞましい。
The present invention aims to provide a nutritious confectionery that incorporates the above-mentioned nutritional balance in a certain amount with a certain amount of efficacy, and whose nutritional benefits are hardly diminished during the manufacturing process, and which is also flavorful and cake-like. It is. Common sense suggests that the ratio of fish to flour should be approximately 50% or more by weight.

イ.発明の目的 近年、学校給食及び家庭料理における肉類の普及は著し
く見受けられる。ところがその内訳は重に牛・豚・とり
といつた家畜類からとれるものであつて魚肉類は敬遠さ
れるといつた傾向にある。魚肉ならではの栄養というも
のもあるので魚のもつ臭味・骨の始末・調理のかかわり
方について研究しよりよい魚料理を作ることを目的とす
る。
stomach. OBJECT OF THE INVENTION In recent years, meat has become increasingly popular in school lunches and home cooking. However, most of the meat comes from livestock such as cows, pigs, and chicken, and fish meat tends to be avoided. Since there are nutrients that are unique to fish meat, the purpose of this project is to study the smell and taste of fish, how to dispose of bones, and how to cook them, in order to create better fish dishes.

ケーキ類であるので幼児から大人まで、また甘さを嫌う
人には魚料理として 逆に魚を嫌うんへはケーキとして
すすめることが出来るという利点があるので普及の目的
ももつことが可能。
Since it is a cake type, it has the advantage that it can be recommended as a fish dish for everyone from infants to adults, and for people who dislike sweetness, and conversely, it can be recommended as a cake for those who dislike fish, so it can also serve the purpose of popularizing it.

ロ.発明の構成 従来、魚のケーキといつたものはなかつたと思うけれど
も 骨をとり、湯通しした後布中で絞りスリミ撹乱すれ
ば、レモンエツセンス、葱汁で臭味も消え レンジで焼
くことで スポンジケーキが見事に出来上がる1つの材
料となるので他の物を加え構成出きる。
B. Structure of the invention I don't think there was anything called a fish cake in the past, but if you remove the bones, blanch it, squeeze it in a cloth and stir it up, the smell and taste will go away with lemon essence and onion juice, and you can make a sponge cake by baking it in the microwave. Since it becomes one material that can be made beautifully, other things can be added to create a composition.

実施例A 玉葱小2分の1を、おろして汁だけ使用。又、林■も2
分の1をおろして同様に使う。バターは20gを火であ
たためてさましておく。小麦粉150g・はまち120
g・はちみつ50g砂糖20g・塩50g・ベーキング
パウダーは5g・レモンエツセンスを数敵■あわせてお
く玉子の白味を充分に泡立てた中にあわせたものをよく
かき混ぜた上玉子のきみも入れあわせるこれを中パウン
ド型に入れ、上から、アーモンドそしてピーナツツ、コ
コナツ・等を粒状にしたものをふりかけて、約150℃
のオーブン中に入れ約40分ベーキングした。これによ
つてできたケーキは、綜合して極めて良好であつた。
Example A: Grate 1/2 onion and use only the juice. Also, Hayashi is also 2
Grate 1/2 cup and use in the same way. Warm 20g of butter over a fire. Flour 150g/hamachi 120
g. 50 g of honey, 20 g of sugar, 50 g of salt, 5 g of baking powder, some lemon essence. Whisk the whites of the eggs thoroughly. Stir the mixture well. Add the top eggs. Place this in a medium pound mold, sprinkle granulated almonds, peanuts, coconut, etc. on top and heat to about 150℃.
I put it in the oven and baked it for about 40 minutes. The resulting cake was very good overall.

出来上がつてから、好みに応じてホイツプした生クリー
ムをのせる、又果物等好みで飾ると更にケーキらしさが
増した。
Once it's done, you can top it with whipped cream if you like, and decorate it with fruit or other decorations to make it even more cake-like.

実施例B、C、D、E、F、G、H、I実施例Aにおけ
るはまちの代りにかれい120g・えび120g・たら
120g・かじき120g・はまち60g とかれい6
0g・たら100gとえび20g・かじき80gとはま
ち40gえび100gとはまち20gをそれぞれ置き換
え、実施例Aとほぼ同じく他の条件を実施したところ各
々極めて良好な結果を得た。
Examples B, C, D, E, F, G, H, I Instead of the hamachi in Example A, use 120 g of flounder, 120 g of shrimp, 120 g of cod, 120 g of swordfish, 60 g of hamachi, and 6 flounder.
When 0 g of cod, 100 g of shrimp, 80 g of swordfish, 40 g of seaweed, 100 g of shrimp and 20 g of seaweed were replaced, and the same conditions as in Example A were repeated, very good results were obtained in each case.

尚、ケーキにした魚製品は他の魚料理に■して小嵩であ
るなどの点から、冷蔵等の処置により保存し易く、季節
を問わず食用出来、又魚菓子すなわちフイツシユケーキ
なるものは生魚より長期間の保存が可能であるなどの利
点も認められる。
In addition, fish products made into cakes are small in bulk compared to other fish dishes, so they can be easily preserved by refrigeration, etc., and can be eaten regardless of the season. It also has the advantage of being able to be stored for a longer period of time than raw fish.

(以下余白)(Margin below)

Claims (1)

【特許請求の範囲】 1.湯通しした魚肉スリミの細砕及び果汁・野菜汁を甘
味料・油脂・香料其他と共に混合し小麦粉とベーキング
剤を加えたものにおいて、配合する小麦粉1とした場合
配合する魚の重料が0.5〜0.8の範囲にあるものを
スポンジケーキ風にベーキングした魚・果汁・野菜汁入
ケーキ2.魚スリミ細粋の全部または一部がはまちであ
る特許請求の範囲第1項記載の魚入りケーキ3.魚スリ
ミ細粋の全部または一部がかれいである特許請求の範囲
第1項記載の魚入りケーキ4.魚スリミの細粋の全部ま
たは一部がえびである特許請求の第1項記載のケーキ。 5.魚スリミ細粋の全部または一部がたらである特許請
求の範囲第1項記載の魚入りケーキ6.魚スリミ細粋の
全部または一部がか■きである特許請求の範囲 第1項
記載の魚入りケーキ
[Claims] 1. In a product made by mixing shredded blanched fish meat surimi, fruit juice and vegetable juice with sweeteners, fats and oils, flavorings, etc., and adding flour and baking agent, if the flour to be blended is 1, the weight of the fish to be blended is 0.5 ~ Cake with fish, fruit juice, and vegetable juice baked like a sponge cake in the range of 0.8 2. 3. The fish cake according to claim 1, wherein all or a part of the fish surimi is hamachi. 4. The fish cake according to claim 1, wherein all or a part of the fish surimi pieces are shellfish. The cake according to claim 1, wherein all or part of the fish surimi pieces are shrimp. 5. 6. The fish cake according to claim 1, which is made entirely or partially of fish surimi. The fish cake according to claim 1, wherein all or a part of the fish surimi paste is shelled.
JP19175282A 1982-11-02 1982-11-02 Fish cake Pending JPS5982051A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP19175282A JPS5982051A (en) 1982-11-02 1982-11-02 Fish cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP19175282A JPS5982051A (en) 1982-11-02 1982-11-02 Fish cake

Publications (1)

Publication Number Publication Date
JPS5982051A true JPS5982051A (en) 1984-05-11

Family

ID=16279909

Family Applications (1)

Application Number Title Priority Date Filing Date
JP19175282A Pending JPS5982051A (en) 1982-11-02 1982-11-02 Fish cake

Country Status (1)

Country Link
JP (1) JPS5982051A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63191186U (en) * 1987-05-28 1988-12-09
KR100381723B1 (en) * 2000-12-26 2003-04-26 전정자 Fish-based fried cake and process for manufacturing the same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63191186U (en) * 1987-05-28 1988-12-09
KR100381723B1 (en) * 2000-12-26 2003-04-26 전정자 Fish-based fried cake and process for manufacturing the same

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