JPS64796Y2 - - Google Patents

Description

[Detailed description of the invention] [Industrial application field] This invention relates to kamaboko, and more specifically to kamaboko that has been devised to stimulate the appetite visually and tastefully.

[Conventional technology]

Traditionally, there are various types of kamaboko, and when classified by shape, there are known ones that are comb-shaped, Osaka-shaped, round-shaped, Rikyu-shaped, and paper-shaped.

In addition, there are other types of crafted kamaboko, such as ``uni kamaboko'', which is coated with fish meat containing sea urchin, and after vapor-depositing white kamaboko, the surface is cut out into multi-triangular shapes.
It is known that ``Uji Bridge'' was later overpainted in red, and that the cross-sectional shape perpendicular to the longitudinal direction was shaped (filled) to represent pictures such as the character for Kotobuki, cranes and turtles, pine, bamboo, and plum blossoms, and Mt. Fuji. In addition, kamaboko made of fish-shaped composition (Jitsugan 50-87181
Although it is not a kamaboko, there are also known seasonings that are made by blending okara into the raw material (fish paste) and are shaped into fish (see Japanese Utility Model Application No. 155581/1981). .

These products visually or taste-wise increase appetite and desire to purchase, and are widely accepted by consumers. Furthermore, in the case of kamaboko with a fish-shaped cross section, since the raw material is fish meat, it can be said to be preferable as it gives better added value to the kamaboko itself.

[Problem that the invention attempts to solve]

However, the traditional kamaboko mentioned above focuses on either the visual or the taste.
It can be said that this product cannot satisfy both requirements at the same time and does not give much consideration to flavor.

In addition, in the case of fish cakes and seasonings whose cross-sectional shape is shaped like a fish, although they are pleasing visually or taste-wise, the reality is that they do not satisfy consumers in terms of flavor. be.

Therefore, the present inventor conducted various experiments and prototype production studies, and found that by adding spices to fish meat, it was possible to impart "flavor" to conventional kamaboko. After conducting various studies on this spice, we found that when adding it to minced fish meat, when a regular spice forms kamaboko, the "legs" in kamaboko are inferior. Therefore,
As a result of prototyping spices that were not likely to have a negative effect on feet, they found that roasted sesame seeds were preferable.

This idea was created in view of the above points, and it solves the problems of conventional kamaboko, satisfies customers in terms of visual, taste, and flavor. The purpose is to provide kamaboko that can stimulate appetite and desire to purchase.

[Means for solving problems]

In order to achieve the above objectives, this invention forms the cross-sectional shape in the direction perpendicular to the longitudinal direction to the side shape of a fugu, and has a thickness of 5 to 10 mm.
Black roasted sesame seeds with a grain size of about 0.5 to 2 mm, which have a flavor, are scattered and mixed in the upper surface layer of about ³ mm, and black roasted sesame seeds are mixed in at a rate of about 5 to 20 grains/cm3, and black roasted sesame seeds are mixed into the exposed part of the upper surface layer. It is composed of a spotted pattern made of sesame seeds.

[Effect]

Next, the operation of this invention will be explained based on the above configuration.

In other words, the cross-sectional shape of a fugufish visually arouses the consumer's desire to purchase, and the black roasted sesame seeds dotted and mixed on the upper surface of the kamaboko form a spotted pattern on the back of the fugu. This not only improves the flavor, but also visually reminds consumers of fugu,
In addition, the flavor of black roasted sesame acts to stimulate the consumer's desire to purchase the product.

〔Example〕

Hereinafter, embodiments embodying this invention will be described with reference to the drawings.

That is, the kamaboko of this embodiment has a configuration in which the shape of the cross section 10 in the direction perpendicular to the longitudinal direction forms the side shape of a fugu. And roasted black sesame seeds 12 having flavor on the upper surface layer 11
are scattered and mixed in.

Here, black roasted sesame seeds are placed in the upper surface layer 11.
They are scattered and mixed at a rate of about 20 grains/ ^cm3 . This reminds consumers of the spotted pattern on the back of the fugu.
This is because if it is less than this, there is a risk that the dotted pattern will not appear, and if it is more than this, the upper surface layer 11 may be covered with the color of the black roasted sesame seeds 12. be. Also,
The particle size used is usually about 0.5 to 2 mm.
Further, a fugu extract, a fugu flavoring agent, or the like may be added. Here, we used particles with a particle size of about 0.5 to 2 mm in consideration of texture, etc., and we also took into account that particles with a particle size around this size are inferior in terms of flavor and are difficult to eat. be.

The upper surface layer 11 differs depending on the size of the kamaboko, etc., but in the case of a normal size kamaboko, 5
It is formed to have a wall thickness of ~10 mm, and its color is slightly different from that of the lower layer 14. Here, the reason why black roasted sesame seeds were mixed into the 5-10 mm thick surface layer was to take into consideration the appearance as well as to ensure that the flavor would be immediately available to the consumer when the kamaboko was taken out. In addition, the upper surface layer portion 11
(Excluding the mouth) is slightly grayish, lower layer 1
4 is formed as a white fish cake. but,
It is also possible to use other colors.

The surface layer 11 of the kamaboko is usually prepared by a coating method in which, after obtaining the lower layer 14, the surimi containing black roasted sesame seeds 12 is coated on top of the lower layer 14. It is formed by a baking method, etc. in which surimi containing surimi is applied.

In this configuration, the black roasted sesame seeds add a nice flavor and texture to the surimi,
It acts to give the consumer a more favorable appetite.

[Effect of idea]

In this invention, the cross-sectional shape in the direction perpendicular to the longitudinal direction is shaped like a fugu, and the upper surface layer is dotted with flavorful black roasted sesame seeds. We provide kamaboko that satisfies consumers visually, taste-wise, and flavor-wise without reducing the customer's appetite, and these three points combine to whet the consumer's appetite and desire to purchase. It has the effect of being able to.

[Brief explanation of drawings]

The drawing is a perspective view showing an embodiment of this invention. 10: Cross section in the direction perpendicular to the longitudinal direction, 1
1: Upper surface layer portion, 12: Granular food product.

Claims (1)

[Scope of utility model registration request] The cross-sectional shape in the direction perpendicular to the longitudinal direction is shaped like the side surface of a fugu, and the thickness is 5 to 10 mm.
Black roasted sesame seeds with a grain size of about 0.5 to 2 mm having a flavor are scattered and mixed in the upper surface layer of the grain at a rate of about 5 to 20 grains/ ^cm3 , and the black roasted sesame seeds are mixed in the exposed part of the upper surface layer. Kamaboko is characterized by the formation of a pattern of spots.