JPS63137662A - Preparation of crab-like food - Google Patents

Abstract

PURPOSE:To obtain a food having closer feeling to crab leg meat, by forming a flat material having protrusions at the back face and a plate material from ground meat, cutting the latter part into filamentous from, collecting the filaments into a bundle and wrapping with the former material. CONSTITUTION:A part 8a of kneaded meat composed mainly of ground meat of fish or shellfish is put into a flat mold 16a having protrusions 9 on the bottom and heated to obtain a flat material 8a having a number of protrusions 9. A colorant 22 is applied to the surface having the protrusions 9. The remaining part 8b of the kneaded meat is heated is a flat mold 16b to obtain a plate material, which is slit to form a number of filaments 30. The filaments 30 are collected together in the form of a bundle and wrapped with the above flat material 8a'.

Description

[Detailed Description of the Invention] <Object of the Invention> Industrial Application Field The present invention relates to a method for producing crab imitation food, and in detail,
The filaments formed into long thin filaments are made from paste meat, which is mainly composed of minced seafood, and are bundled together.Furthermore, just like natural crab meat, these bundled filaments are wrapped in an endodermis with protrusions on the surface, giving it an appearance. The present invention also relates to a production method that can continuously produce a crab-like food whose texture is similar to that of natural tarabaka.

Although the description below will mainly focus on foods resembling cod roe, the present invention can also be applied to any meat resembling food other than cod roe as long as it is in a crab stick.

Conventional TechniquesRecently, the main ingredient of minced fish meat is molded into plate shapes, heated, cut into thick filaments, these filaments are bundled together, and the surface is colored.
Although the raw material is ground fish meat, foods that resemble natural crab meat in appearance and texture have been proposed and are becoming popular. One of the reasons for this is that the price of natural crab meat has soared and it is difficult to obtain it at an economical price, but another reason is that white fish meat, such as Sukemune cod, is actually more expensive than natural crab meat. It has low oil content, is soft, and has the value of a healthy food.

Along with this, new nakamodo food products and various manufacturing methods have been proposed and implemented, but although the appearance of the products manufactured by these methods resembles that of snow crab, - at first glance, Crabs that can be distinguished from natural snow crabs and are similar to crab crabs, which are the most expensive type of crab, cannot be produced using conventional manufacturing methods and equipment.

In other words, the surface of the legs of crustaceans such as crabs is covered with a hard shell, and the fleshy part inside is made up of bundles of long, thin filaments. A soft endothelium is interposed between the surface shell and the filament, and as it matures, this endothelium grows into a hard shell, but the crab meat that is taken out for eating does not contain the filament as in the past. Not only are the filaments bundled together, but the bundled filaments are surrounded by an endothelium. Furthermore, among crabs, the inner skin of king crab has many protrusions with pointed tips 1f protruding from the surface of the inner skin, and the inner skin is not flat like that of snow crabs.

For this reason, it is difficult to mold and bake food products that resemble natural tarabaka, and it is especially difficult to produce them continuously and industrially.

In short, the food according to the conventional example is nothing more than a bundle of many filaments. Therefore, food products with a structure in which the filaments are surrounded by the endothelium, like a natural crab, have not traditionally been made as imitation foods. No proposal or implementation has been made regarding the method of manufacturing the same.

For example, Japanese Patent Publication No. 5F3-38187 describes a method for producing crab imitation foods. In this manufacturing method, the paste made mainly of minced fish meat is formed into plate shapes, the spaces between the plates are heated and solidified, and then m-shaped cuts are made to form a large number of parallel, elongated filaments. After that, these filaments are continuously bundled into a cylinder or rod shape, and then cut into arbitrary lengths to produce crab food. As shown in FIG. 6, the mock food 1 produced by this method is made up of a large number of filaments 2 produced as described above bound and bound into a columnar or rod shape, and the outer peripheral surface is colored red. Rather, it is something that is similar to fresh crab meat, and not something that is similar to crab meat. This crab-like food 1 is essentially a kamaboko, but the structure in which the elongated filaments [2] are bundled has a structure similar to that of natural crab meat, and therefore a texture similar to that of natural crab meat can be obtained. However, compared to natural soft crab meat, this food 1 does not have anything equivalent to the endothelium, and although it may be said to be similar, its appearance is quite different from natural soft crab meat. Also,
In food products 1 in which a large number of filaments 2 are bound together in a cylindrical or rod shape, it is necessary to add a relatively large amount of binder in order to improve binding properties, and the texture and structure are considerably different from those of natural crabs. It's far from it.

Further, JP-A No. 5'l-11164 describes an inner skin and a shell made of minced fish meat, and a method for producing the same. In this method, the minced fish meat is placed in a die punched in the shape of a shell or inner skin, and the minced fish meat is boiled for a predetermined period of time and then molded to produce the shell or inner skin.

However, only the carapace and endothelium of crustaceans are produced using the oral method, and to produce crab food, even if only the endothelium is produced, the filament [...] is produced in a separate process. In addition, it is also necessary to wrap the filaments together with an endothelium or the like, making the manufacturing process comparable to that of a solder. Further, it is also not possible to carry out each process, such as the production of endothelium, filament, etc., and the process of threading the filament, etc. with endothelium, etc., as one continuous flow.

Problems to be Solved by the Invention The present invention aims to solve the above-mentioned drawbacks.Specifically, the paste made of ground seafood as a main ingredient is molded into a plate shape and then heated and baked. A part of the object is cut into thin pieces to form filaments, and these filaments are wrapped and integrated with other parts of the fired plate to produce crab food.
In particular, an endothelium corresponding to the natural endothelium of crabs, which cannot be formed in the conventional method, can be formed on the surface of the endothelium, and a large number of protrusions can be formed on the surface of this endothelium, similar to the endothelium of natural meat. We propose a method for producing a food product in which the formation of endothelial equivalents, the enveloping of filaments by the endothelium, etc., can be performed as one continuous process without having to be performed individually.

Composition of the Invention> Means for solving the problem and its operation, that is, the method of the present invention is to form one of at least two pastes containing minced seafood as a main component into a plate shape and to form protrusions on the surface. While molding and heating the other dough into a plate, the other dough is molded into a plate shape and heated, cut from C parallel to its center line to form a large number of filaments, and then these filaments I are bundled to form a group of filaments. is characterized in that it is wrapped in one of the plate-shaped molded products.

Therefore, the structure of these means and their operation will be explained in more detail with reference to the drawings as follows.

In addition, FIG. 1 is a side view of one example of manufacturing equipment used when carrying out the method of the present invention, FIG. 2 is an explanatory diagram of each step of the method of the present invention, and FIG. Manufacturing 81 shown in the figure
It is a perspective view showing the plate-shaped molding process of i'ff paste,
FIG. 4 is a perspective view showing the process of forming filaments h and the wrapping process of the manufacturing apparatus shown in FIG. 1, and FIG. 5 is a perspective view of an example of the cod roe food produced by the method of the present invention.

First, in FIG. 1, reference numeral 10 indicates a mixer, and this kneader 1io contains a raw material whose main component is ground seafood. It is made into meat, and this paste is supplied. The raw material for the mouth can be any type of raw material, as long as it has the same composition as that used for making kamabako etc. In general, the main ingredient is ground seafood, and salt, sugar, and other ingredients are added to it. Seasonings, grain flour such as wheat flour, polyphosphates, other sweetening preservatives, and other edible harmonizers to harmonize or improve texture and taste are added as desired. can.

Next, a baking conveyor 14 is provided adjacent to the kneading conveyor X214, and at least two molding recesses IGa, 1611 are formed in each baking plate 1G of this baking conveyor X214 (a baking conveyor is provided for each molding recess). (In the case of an outlet, at least two baking conveyors are provided.) A nozzle 12 is provided opposite to the inlet side of the baking conveyor 14, and as shown in FIG.
As shown in FIG. 2, it is extruded into each molding recess 1 (ia, 161) of the baking plate 16 on the inlet side as a flat piece 81.8b. That is, the baking conveyor 14 has rollers 15 at both ends.
The grilling plates 16 (see Fig. 3) are continuously connected between a and 15b by a chino etc. to form a continuous endless track, and each grilling plate 1G is connected continuously or intermittently by a chino etc. Moving. During this movement, the flattened dough 8a, 8b is rubbed into at least two molding recesses IGa, 1 (ib) on each grilling plate 1G by the pushing roller 11 to form a plate shape, and then Each rolled plate 8a'
, 8b' are fired in succession.

Moreover, each rolled plate 8a', 8b' is a baking competition N7
14 molding recesses IGa, 161], and at the same time divided into two parts, one rolled plate 8a' has protrusions 9 formed on its T surface, and the other rolled plate 8b' has protrusions formed on its back surface. Form it flat without bending. Further, when the flat brick meat 8a is pushed by the pushing roller 17 to form the pair of rolled plates 8a' and 8b', if the wall thickness of one of the rolled plates 8a' is too small, this will cause the filament to form. When wrapping h30 (see FIGS. 4 and 5), it tears and the filament 30 is exposed from inside. On the other hand, if the thickness of the other rolled plate 8b' is made thicker, the thickness of the filament 30 will become thicker even if the cuts are made smaller during the formation of the filament i in JV. It will thicken and the texture will be impaired.

From this point of view, it is preferable that the thickness of one rolled plate 8a' be slightly larger than the thickness of the other rolled plate 8b'.

In order to make the thickness of each rolled plate 8a', 8b' different in this way, two molding recesses IGa%161] of each grilled plate 16 are required.
Even if the depth of the push roller 17 is changed, the push roller 17 can be stepped to form a large diameter portion and a small diameter portion.

Further, in order to form a protrusion 9 on the back surface of one of the rolled plates 8a', a sliding hole 1 (ic) is formed in one of the molding recesses 16a of the pair of molding recesses IGa, 1G1).

Therefore, when the dough 8a is rubbed into one of the molding recesses IGa, the thickness of one rolled plate 8a' becomes slightly thicker, and a protrusion 9 is formed on the back surface at a position corresponding to the insertion hole IGc. Can be molded.

Further, in the molding recess 1 (3a, 161) of each baking plate 1G, a hole is formed in which a mold release layer (not shown) is formed by coating a fluororesin or the like as a mold release agent. Each grilling plate) G is formed by continuously connecting caterpillar strips with a chino, so that it can be constructed as an integral band without being constructed endlessly.

In addition, above and below each baking plate 16 in the baking conveyor 14,
For example, a far-infrared heating device 118b is provided at the top, and a gas heating device 18a is provided at the bottom. Furthermore, steam or the like can be introduced near the exit of the baking conveyor 14, and a moist heat source can also be used in part. In other words, when baked using a dry heat source such as gas heating, electric heat, or far infrared rays, the sitting progresses appropriately.
The first conveyor 19 can be configured to have a length that allows drying,
This first conveyor 19 and second conveyor 23' (legs grow appropriately and harden, resulting in a texture similar to natural crab meat. The texture is moderately balanced, and the texture can be partially softened.

Further, a first conveyor 19 is provided above the baking conveyor 14, and on the first conveyor 19, a pair of baked rolled plates 8a' and 8b' are turned over by inversion so that the protrusions 9 are positioned on the surface. The first conveyor 19 has a pair of rollers 20
a, 20tlL: An endless belt is installed, but as shown in FIG. It is also possible to provide the first conveyor 19 close to each other on the same level.

Further, a coloring device 21 is provided on the entrance side of the first conveyor 19 to color only the portion where the protrusions 9 of one rolled plate 8a' are formed usually red, and to form a colored layer 22. See FIG. 2.
, the colored layer 22 is dried while continuously moving on the first conveyor 19. A second conveyor 23 is provided at the end of the first conveyor 19, and a device (not shown) such as a heating hood is interposed in the second conveyor 23. The second conveyor 23 is for reversing and moving a pair of rolled plates 8a' and 8b', and is constructed by passing, for example, a footbell between a pair of rollers 24a and 24b.

Next, a device 25 for forming cuts, etc. is provided on the exit side of the second conveyor 23, and the mouth device 25 is configured by combining a roller 25b with a cutting edge 25a on the surface and a silk as shown in FIG.
A cut 2G is made only in the other rolled plate 8b' by the cut q 25a of this roller 25b, and the filament 30 is
form. This cut 2G can be configured as a complete cutting line, but it can also be configured as a cut line C in which a part of the thin portion is left and the filament 30 is connected by a thin layer. Further, the exit side of the second conveyor 23 is connected to a molding conveyor 28, and the molding conveyor 28 is also constructed by passing a belt around a pair of rollers 29a, 29b.

In other words, on the forming conveyor 28,
As shown in the figure, while each filament 30 is bundled together, these filament groups are connected to one of the adjacent rolled plates 8a.
' Place it on top and wrap it. At that time, a binding material is interposed in the overlapping margin, and any edible VO binding material can be used, but the dough may be diluted with water or the like. Further, this wrapping device can be configured by attaching the bell 1 to the side surface of the molding conveyor 28, but since this does not constitute the gist of the present application, a detailed explanation will be omitted.

If the product is continuously produced as described above, a crab food 33 as shown in FIG. 5 is obtained. In this food product 33, one rolled plate 8a' corresponds to the inner skin 31 of natural crab meat, and the surface of this inner skin 31 has protrusions 9 integrally formed therein, and inside the other rolled plate 8b. ' Fillamen made by cutting!・30 pieces are tied together and the appearance matches the natural Tarabaka flesh. Further, the crab-like food 33 is obtained by cutting into a predetermined length using the cutting device 32. Although a binding material may be interposed between the filaments 30, it is necessary to interpose an FF31ff material between the filaments 30. There is no. Therefore, the food 33 has a structure in which the filaments are easily separated, and the food 33 becomes very similar to crab meat tissue.

<Effects of the Invention> As explained in detail above, the method of the present invention involves forming one of at least two pastes mainly composed of ground seafood into a plate shape, integrally forming protrusions on the back side, and heating the mixture. On the other hand, the other paste is formed into a plate shape, heated, and then cut parallel to its center line to form a large number of filaments.
Thereafter, these filaments are bundled and this filament group is wrapped in one of the plate-shaped molded products.

Therefore, the inner filament I and the inner skin are manufactured separately from at least two pastes, and the inner skin is used to bind the filament I and the inner skin together, so it is close to natural crab meat. You can get very similar food.

In addition, when at least two molding recesses are formed on a common baking plate, the filament and the inner skin are adjacent to each other, and since they are connected and integrated by the usuoka, processes such as bundling the filaments are easy. The process is simple, can be easily configured as a continuous process, and manufacturing equipment can be shared.

In addition, although the case where baking was carried out using dry heat such as gas or far infrared rays using a baking conveyor has been described, heating can be performed using moist heat such as steam, and these may also be used in combination.

4. Explanation of the drawings (!1llt1) Figure 1 is a side view of one example of the manufacturing equipment used in carrying out the method of the present invention, Figure 2 is an explanatory diagram of each step of the method of the present invention, and Figure 3 1 is a perspective view showing the process of forming dough into a plate shape using the manufacturing apparatus shown in FIG. 1; FIG. 4 is a perspective view showing the filament forming process and the wrapping process of the manufacturing apparatus shown in FIG. 1;
FIG. 5 is a perspective view of an example of a crab-like food produced by the method of the present invention, and FIG. 6 is a perspective view of a conventional crab-like food.

Codes 8a, 8b...Kneaded meat 8a', 8b'...Rolled plate 9...
・Protrusion 10...Kneader 12...
... Nozzle 14 ... Baking conveyor 1G
......Yaki plate IGa, IGb...Molding recess 19...
・First conveyor 23...Second conveyor 30・
... Filament 31 ... Endothelium 33 ...
・・・・Increase in the number of patent applicants for Tarabakamodoki food products
1) Written by Hikoyo Masato, Patent Attorney Matsu
Down! i Katsu Attorney Fumihiro Soejima Figure 5

Claims (1)

[Claims] One of at least two pastes containing minced seafood as a main ingredient is molded into a plate shape with protrusions integrally formed on the back side and heated, while the other paste is molded into a plate shape and heated, and then heated. 1. A method for producing a crab-like food product, comprising: cutting parallel to a center line to form a large number of filaments, then bundling these filaments, and wrapping this group of filaments with the one plate-shaped molded product.