JPS6033459B2 - Seafood/Chiyocolate-based composite food products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a seafood/chocolate composite food product suitable not only as a confectionery but also as a snack.

Conventionally, there are known methods of manufacturing chocolate by adding powdered cheese, powdered meat, powdered eggs, etc., and Japanese Patent Publication No. 49-21772 describes powdered meat such as seafood, ham, sausage, bacon, etc. A method for producing a solid nutritional food is disclosed, which is made by mixing powdered processed meat such as, for example, as a raw material.

However, the nutritional food made by the above manufacturing method is intended to melt quickly in the mouth and give a smooth texture and rich flavor, and the manufacturing process involves mixing the kneaded product with a size of 10 to 15 A. It is included in the process of powdering and then melting again, and when chocolate is made with powdered cheese, as many as 50% of people answered that they felt the texture of chocolate in a sensory test. It is intended to add nutrition without giving the impression of a foreign body such as seafood meat, and it melts quickly in the mouth. However, the seafood/chocolate composite food product of this invention has a fibrous, rod-like, or plate-like shape. It is made by adding chocolate ingredients for confectionery to solid seafood such as dried squid, octopus, shrimp, kelp, young cloth, oysters, and shellfish, and solidifying it.It has the texture and flavor of chocolate and has the appropriate chewiness of solid seafood. and flavor.

The chocolate raw material used in this invention may be bran, which is made by adding spices, milk, sugar, etc. to powdered cacao beans and kneading it well, or it may be made by heating and melting the solidified yammono. , or a material that solidifies by heating and cooling the kneaded material.

Example 1 Saki squid is embedded in a chocolate raw material, formed into a rod shape, and dried and solidified.

Example 2 A sweet squid cut into strips is buried in a chocolate raw material, formed into a plate shape, and dried and solidified.

The chocolate raw material is sprayed onto the top surface of the squid in Example 3, layered and dried.

Example 4 A mixture of processed shrimp prepared by boiling and drying small shrimp and chocolate raw material is formed into a plate shape, and dried and solidified.

Example 5 A flavored rod-shaped processed kelp is embedded in a chocolate raw material, formed into a rod shape, and dried and solidified.

Example 6 A processed shellfish that has been boiled, seasoned, and dried is buried in a chocolate raw material, formed into a hemispherical shape, and dried and solidified.

Example 7 A chocolate raw material is interposed between two layers of seasoned cloth, formed into a sandwich shape, and dried and solidified.

Example 8 Chocolate raw materials were layered on top of a squid, rolled into a spiral, solidified, and then sliced into rings.

Example 9 Chocolate raw material is layered on top of yam kelp, rolled into a spiral shape, cut into rings, and then solidified.

Example 10 Alternately parallel cutting grooves are provided on the shim, and the resultant product is expanded into a silk-like material, which is embedded in a chocolate raw material, formed into a plate shape, and dried and solidified.

Example 11 The processed scallops are embedded in a chocolate raw material, formed into a circular mound shape, and dried and solidified.

The embodiments of this invention have been described above, but when using the heated and melted chocolate raw material as described above, the chocolate raw material solidifies simply by cooling.
Suitable for mass production.

In addition, the seafood used in this invention includes shrimp, shrimp,
In addition to kelp, young cloth, shellfish, octopus, oysters, fish, etc. can be used, and these can be boiled or seasoned to form chocolate raw materials in the form of fibers, rods, silk, plates, etc. Various types of products can be created, such as by burying the seafood inside, by forming a thin layer of plate-shaped seafood and chocolate raw material, or by impregnating the chocolate raw material into a porous layer of seafood with holes or holes as if it were a hole. of seafood/chocolate composite foods. Since this invention is constructed as described above, when you put the seafood/chocolate composite food product of this invention in your mouth, the chocolate will first melt smoothly and the rich flavor will spread in your mouth, and then when you start chewing it, it will taste like seafood. The taste gradually fades away, allowing you to enjoy the flavor of seafood amidst the chocolate flavor, and as you chew further, only the unique taste of seafood remains, allowing you to enjoy three different flavors one after another. It has a suitable chewy texture, so you have to keep chewing it without swallowing it right away, so you can keep it in your mouth for a longer time than conventional chocolate, making it suitable not only as a confectionery but also as a snack with alcohol, and it also has a high nutritional value. It has the effect of being large.

Claims (1)

[Claims] 1. Characterized by solid seafood such as fibrous, rod-shaped, net-shaped, plate-shaped dried squid, octopus, shrimp, kelp, young cloth, oyster, shellfish, etc., and solidified by adding thiokolate raw material for confectionery.
A seafood/chiyokolate-based composite food product having the texture and flavor of chiyocolate, and the flavor and appropriate chewiness of solid marine products.