HK40091195A - Dried seafood paste product and production method therefor - Google Patents

Description

Dried aquatic meat paste products and their manufacturing methods

Technical Field

This invention relates to dried aquatic meat paste products used in instant foods and the like that can be reconstituted by hot water rehydration, and methods for manufacturing the same.

Background Technology

Currently, dried seafood products used as ingredients in ready-to-eat foods and other similar products include dried fish cakes and other meat-based products, as well as dried seafood such as cuttlefish and octopus. When cuttlefish and octopus are used directly, they are sometimes discarded due to non-compliance with appearance, shape, or other specifications. In recent years, the depletion of aquatic resources has become a problem, and the effective utilization of aquatic resources is required to achieve a sustainable society.

Patent documents 1 and 2 are known technologies for dried fish cakes used as ingredients in ready-to-eat foods. Patent documents 3 and 4 also know technologies for dried fish cakes using squid paste. By using aquatic products in the form of paste, waste and losses from substandard products are reduced, allowing for efficient utilization of aquatic resources. However, dried aquatic products (meat paste products) obtained by processing squid, octopus, shellfish, etc., into meat paste and then drying them have issues with appearance and texture compared to dried aquatic products obtained by directly drying aquatic products. In particular, regarding appearance, dried aquatic products obtained by directly drying aquatic products tend to bend when rehydrated with hot water due to muscle fiber contraction, unlike dried aquatic products (meat paste products) which often have a flat structure similar to dried fish cakes, resulting in a lack of visual appeal.

Furthermore, patent documents 5 and 6 are known technologies for dried seafood products with multiple layers. Patent document 5 describes a method for producing dried fish products with good taste and texture, which improves the monotony of flavor while compensating for the loss of flavor due to drying. It describes a two-layered dried fish product and its manufacturing method, characterized by manufacturing through the following steps: grinding fish paste and by-products with two different sodium content; forming the ground fish paste into thin sheets; overlapping the two sheets; heating the overlapping two-layered fish paste to gel; cutting the gelled fish paste into desired sizes; and drying the cut fish paste to a moisture content of approximately 15-25%. However, patent document 5 does not describe the process of restoring the product with hot water, etc., as an ingredient for ready-to-eat foods. Furthermore, the two materials are simply overlapped after being formed into sheets.

Furthermore, Patent Document 6 describes a ready-to-eat dried food containing meat raw material with excellent expandability even when thick. The ready-to-eat dried food is characterized by comprising meat raw material, with a minced meat portion in contact with rod-shaped or sheet-shaped edible parts, and these edible parts are arranged alternately relative to the surface of the food in contact with water during soaking. However, while Patent Document 6 describes the ready-to-eat dried food for its resilience, it does not describe its flexibility. Since the rod-shaped or sheet-shaped edible parts are made of a different material than the minced meat portion, their texture and appearance differ from dried seafood products obtained by directly drying seafood.

Existing technical documents

Patent documents

Patent Document 1: Japanese Patent Application Publication No. 2015-84669

Patent Document 2: Japanese Patent No. 6247073

Patent Document 3: Japanese Patent Publication No. 62-49023

Patent Document 4: Japanese Patent Publication No. 62-49022

Patent Document 5: Japanese Patent Application Publication No. 2013-169175

Patent Document 6: Japanese Patent Application Publication No. 2005-52141

Summary of the Invention

The problem that the invention aims to solve

The purpose of this invention is to provide a dried aquatic meat paste product that can be used in instant foods and the like, which can be reconstituted by hot water soaking, and whose reconstituted shape is curved, similar to that of dried aquatic products obtained by directly drying aquatic products.

Methods for solving problems

In order to reduce manufacturing losses in dried seafood products obtained by directly drying cuttlefish, octopus, and other aquatic products, the inventors of this invention investigated a method to reduce losses by using substandard raw materials and scraps as substitutes for drying meat paste formed from ground seafood. However, simply grinding and drying only produces a meat paste-like appearance similar to fish cake, failing to reproduce the curved appearance of cuttlefish, octopus, and other aquatic products due to muscle fiber contraction. Therefore, in-depth research was conducted, resulting in this invention.

That is, it is a dried aquatic meat paste product, characterized by having a double-layer structure of an outer blank and an inner blank, and the bending rate of the dried aquatic meat paste product when rehydrated with boiling water is more than 20%.

In addition, the dried aquatic meat paste product of the present invention preferably has the outer layer covering the outer periphery of the inner layer by more than 180°.

In addition, the dried aquatic meat paste product of the present invention preferably contains at least one of fish, squid, octopus, shrimp, crab or shellfish.

Furthermore, the manufacturing method of the dried aquatic meat paste product of the present invention preferably includes: a double-layer blank making process, in which an outer blank and an inner blank are made such that the outer blank covers the outer periphery of the inner blank by more than 180° to form a blank having a double-layer structure, wherein the outer blank contains aquatic meat paste, the inner blank contains aquatic meat paste, and the moisture content is greater than that of the outer blank; a heating process, in which the double-layer blank made in the double-layer blank making process is heated; a cutting process, in which the heated double-layer blank in the heating process is cut into a given shape; and a drying process, in which the cut double-layer blank in the cutting process is dried with hot air.

Furthermore, in the method for manufacturing the dried aquatic meat paste product of the present invention, it is preferable that the moisture content of the inner layer blank is 3% or more higher by weight than that of the outer layer blank.

Furthermore, the aquatic products used in the method for manufacturing the dried aquatic meat paste product of the present invention preferably include at least one of fish, squid, octopus, shrimp, crab or shellfish.

Furthermore, in the double-layer blank production process of the method for manufacturing dried aquatic meat paste products of the present invention, it is preferable to produce a blank with a double-layer structure by extruding the inner and outer blanks using a tube head.

Invention Effects

This invention provides a dried aquatic meat paste product that can be used in ready-to-eat foods or similar products that can be reconstituted by hot water rehydration. Like dried aquatic products obtained by directly drying the aquatic products, the reconstituted shape is curved. Furthermore, this invention allows for the reuse of substandard products that are not normally used, as well as scraps obtained from cutting dried aquatic products, reducing manufacturing losses and thus achieving efficient utilization of aquatic resources.

Attached Figure Description

Figure 1 is an explanatory diagram of a method for measuring the curvature of dried aquatic meat paste products according to an embodiment of the present invention.

Figure 2 is an explanatory diagram of the double-layer structure of the dried aquatic meat paste product of the present invention.

Figure 3 is an explanatory diagram showing the structure of the tube head used in the manufacture of dried aquatic meat paste products according to an embodiment of the present invention.

Figure 4 is a photograph of the restored dried aquatic product (vacuum-dried squid) of Comparative Example 1, which is a comparative example of the present invention.

Figure 5 is a photograph of the restored version of Test Example 1, which is an example of the present invention.

Figure 6 is a photograph of the restored version of Test Example 2, which is an example of the present invention.

Figure 7 is a photograph of the restored version of Test Example 3, which is an example of the present invention.

Figure 8 is a photograph of the restored version of Test Example 7, which is an example of the present invention.

Figure 9 is a photograph of the restored version of Test Example 9, which is a test example of the present invention.

Figure 10 is a photograph of the restored version of Test Example 10, which is a test example of the present invention.

Figure 11 is a photograph of the restored version of Test Example 11, which is a test example of the present invention.

Figure 12 is a photograph of the restored version of Test Example 12, which is a test example of the present invention.

Figure 13 is a photograph of the restored version of Test Example 13, which is a test example of the present invention.

Figure 14 is a photograph of the restored version of Test Example 15, which is an example of the present invention.

Figure 15 is a photograph of the restored version of Test Example 16, which is an example of the present invention.

Figure 16 is a photograph of the restored version of Test Example 17, which is a test example of the present invention.

Explanation of reference numerals in the attached figures

1. Dried aquatic meat paste products, 2. Outer blank, 3. Inner blank, 4. Outer tube head, 5. Inner tube head, 6. Guide part, 7. Tube head, 8. Outer blank piping, 9. Inner blank piping, A, A’ grounding point, B vertex, L length, h height, θ covering angle.

Detailed Implementation

The present invention will now be described in detail. However, the present invention is not limited to the following description.

1. Raw materials for dried aquatic meat paste products

As raw materials for the inner and outer layers of the dried aquatic meat paste product of the present invention, fish meat from fish such as cod, sea bream, tuna, salmon, and shark, edible parts such as the trunk and feet of cephalopods such as squid and octopus, adductor muscles of scallops such as scallops and shellfish, and meat from arthropods such as crab and shrimp can be used. Since the aquatic products are used in the form of meat paste, there are no particular limitations on the shape and other specifications. In addition, scraps generated during the manufacturing of dried aquatic products can also be reused.

In this invention, it is preferable to manufacture dried aquatic meat paste products with a shape resembling dried aquatic products, targeting dried aquatic products such as cuttlefish and octopus. The dried aquatic meat paste products of this invention preferably use not only the aquatic products used in the targeted dried aquatic products, but also fish meat from white-fleshed fish such as cod and sea bream to express a fullness (Japanese: ボディー感) without affecting the flavor.

Other raw materials may include, appropriately, starches for improving texture, salts used for making minced meat and seasoning, amino acids such as monosodium glutamate, arginine, and alanine, flavorings such as spices, egg whites, thickeners, cellulose, emulsifiers, binders such as calcium salts, texture improvers, and colorants. There are no particular limitations on the starch used for improving texture; various starches such as tapioca starch, wheat starch, potato starch, and corn starch, as well as processed starches obtained from them, may be used. However, low-swelling phosphate-crosslinked starch and heat-treated starch are preferred, and low-swelling phosphate monoesterified phosphate-crosslinked starch is particularly preferred.

2. Shape of dried aquatic meat paste products

The method for determining the curvature of the dried aquatic meat paste product of the present invention is as follows: First, boiling water is poured into the dried aquatic meat paste product to rehydrate it for 3 minutes, and the resulting material is used for measurement. The curvature is obtained as follows: as shown in Figure 1(a), the contact points when the rehydrated dried aquatic meat paste product 1 contacts the horizontal surface are designated as A and A'; as shown in Figure 1(b), the distance between A and A' is designated as the length L (mm), and the length relative to the line A-A' with the highest point as vertex B on the cross section between A and A' is designated as the height h (mm). The value represents the ratio (%) of height h to length L. It should be noted that, as shown in Figure 1(a), when the dried aquatic meat paste product 1 is bent in both directions instead of just one, the measurement is performed with the stable side facing down when both sides are placed downwards on the horizontal surface. It should be noted that when it is impossible to stably contact the horizontal surface on both sides, the grounding point is determined by pressing down by hand, etc., and the curvature of each surface is measured. The value of the side with the higher curvature is set as the curvature of the sample. In addition, when there are multiple grounding points, the grounding points A and A' with the largest length L are set as the length L of the sample, and the curvature is measured. As a specific measurement method, the restored dried aquatic meat paste product 1 is brought into contact with the horizontal surface to determine the grounding points A and A'. After measuring the length L of A and A' at the contact points using vernier calipers, the fixed side of the vernier caliper is placed at the grounding points A and A', and the moving side of the caliper is moved to the point of contact with the restored dried aquatic meat paste product 1, which is set as the height (h) for measurement.

Furthermore, the curvature (%) of the dried aquatic meat paste products of the present invention is the average value of the curvature measured from 20 randomly selected dried aquatic meat paste products. The curvature of the dried aquatic meat paste products of the present invention when rehydrated with boiling water is 20% or more. More preferably, it is 22% or more. Furthermore, the proportion of products with a curvature of 20% or more out of 20 is defined as the occurrence rate. A higher occurrence rate indicates a higher probability of curvature in each individual product of the dried aquatic meat paste, which is therefore preferable. Preferably, it is 50% or more, more preferably 80% or more.

Furthermore, the dried aquatic meat paste product of the present invention, as shown in Figure 2(a), has a double-layer structure of an outer blank 2 and an inner blank 3. The dried aquatic meat paste product of the present invention utilizes the difference in moisture content and water absorption between the outer and inner blanks to allow the dried aquatic meat paste product to bend during drying and recovery. If a layered structure like that in Figure 2(b) were present, it would be difficult to bend. Therefore, the double-layer structure of the present invention is preferably as shown in Figures 2(a), 2(d), and 2(e), where the outer blank covers the inner blank by 180° or more. The covering angle (θ) is shown in Figures 2(c) to (e), representing the angle between the center of the inner blank 3 and the two ends of the outer blank 2. More preferably, it is 270° or more, and even more preferably, as shown in Figure 2(a), the outer blank 2 completely covers the inner blank 3.

3. Method for manufacturing dried aquatic meat paste products

(Double-layer blank production process)

The raw materials used in this invention are mixed to prepare the outer and inner layers of the substrate. As a method for preparing the substrate, fish meat from cod, sea bream, tuna, salmon, and other aquatic products such as squid and octopus are ground into a paste using a chopper or similar tool. Spices, amino acids, etc., are mixed into the prepared paste, and after stirring with a chopper or similar tool, powders such as egg white and starch are added and further stirred to ensure uniform mixing of the powders, thus preparing the meat paste substrate. Aquatic products can also be prepared using pre-minced materials.

At this point, it is preferable to adjust the inner blank to have a higher moisture content than the outer blank. As a method of adjusting the moisture content, it can be easily adjusted by adding water to the same raw material as the outer blank. By making the moisture content of the inner blank higher than that of the outer blank, the solid content decreases. Using hot air drying (described later), the inner blank dries and shrinks faster than the outer blank, thus causing the dried aquatic meat paste product to bend during drying. This bend is maintained after recovery, resulting in a better appearance. It is preferable to have a moisture content that is 3% or more higher by weight. Furthermore, if the moisture difference is too large, the inner blank will be too soft and will take longer to dry; therefore, the moisture difference is preferably 20% or less by weight.

Furthermore, the raw material composition of the outer and inner layers can be different. In this case, it is preferable to add a large amount of highly absorbent materials such as starch and cellulose to the inner layer. By allowing the inner layer to recover quickly during the recovery process, the dried aquatic meat paste product after recovery is easy to bend.

A double-layer blank is made using the prepared outer and inner blanks. The manufacturing method is not particularly limited; a rod-shaped inner blank can be wrapped with a sheet-shaped outer blank to form a double-layer blank, or the outer blank can be coated onto the surface of a similarly rod-shaped inner blank, or the inner and outer blanks can be extruded using the tube head 7 shown in Figure 3. The tube head 7 has an inner tube head 5 inside the outer tube head 4 and, if necessary, a guide section 6. The outer and inner blanks respectively pass through the outer blank piping 8 and the inner blank piping 9, filling the outer tube head 4 and the inner tube head 5, and are extruded from the tube head 7, thus forming a double-layer blank.

For the shape of the double-layer blank, it is preferable to make the double-layer blank in such a way that the outer blank covers the inner blank by more than 180°, more preferably by covering by more than 270°, and even more preferably by the outer blank completely covering the inner blank.

Furthermore, regarding the ratio of the inner layer blank to the outer layer blank, it is preferable to produce a double-layer blank in such a way that the outer layer blank is about 1/4 to 3 times the size of the inner layer blank. If it is greater than 3 times, the ratio of the outer layer is too high and it is not easy to bend. Conversely, if the outer layer is less than 1/4, the outer layer blank cannot cover the inner layer blank, and it is difficult to bend. It is more preferable to be 1/4 to 2 times.

(Heating process)

The prepared double-layered blank is then shaped by elongation or other means as needed, and heated to denature the proteins, thus preserving its shape and sterilizing it. The heating method is not particularly limited; any method such as boiling, steaming, or baking can be used to coagulate the aquatic proteins and egg whites contained in the double-layered blank. Furthermore, the heating method is not limited to one type; for example, steaming can be performed after boiling, or baking can be performed after steaming. Preferably, the core temperature of the double-layered blank is heated to above 80°C. This operation not only coagulates the proteins in the blank but also thoroughly sterilizes it.

Alternatively, colorants can be added during the preparation of the blank, or coloring liquid can be applied to the surface of the formed blank before or after heating to make the appearance similar to the target dried aquatic product sample.

(Cutting process)

The heated double-layer blank is cut into a given shape. The cutting method is not particularly limited; a slicer or knife can be used, and the blanks should be flat and thin, 1-3 mm thick. Temporarily freezing the heated double-layer blank reduces the likelihood of shape collapse during cutting. The freezing method is not particularly limited; existing technologies can be used. For example, not only commercial freezing equipment such as blower-type tunnel freezers, spiral freezers, box freezers, rapid freezing chambers, and brine-type flexible freezers can be used, but also general commercial and household refrigerators. Freezing can be performed quickly using a rapid freezing chamber at approximately -35°C, or by placing it in a commercial -18°C refrigerator. The cut double-layer blank can be stored in a -18°C refrigerator before use.

(Drying process)

The cut double-layer blanks are dried with hot air to produce dried aquatic meat paste products. Hot air drying is preferably performed using hot air at 50–150°C for approximately 30 minutes to 2 hours. Typically, during hot air drying, the blanks shrink during drying, resulting in a higher density of the solid components in the dried aquatic meat paste products, making them less absorbent during recovery compared to other drying methods. However, in the dried aquatic meat paste products of this invention, this is actually suitable, as the difference in shrinkage between the inner and outer blanks during drying easily allows for the creation of a curved structure. Various drying conditions can be combined; for example, a short period of high-temperature drying can be performed initially to cause shrinkage, followed by a temperature reduction to prevent scorching and slow drying.

Dried aquatic meat paste products can be used as ingredients for fast food, etc.

The following examples illustrate this implementation in further detail.

Example

<Experiment 1> Study on the moisture content of inner and outer layers of billets

For the materials shown in Table 1 below, in the recorded proportions, pollock mince and squid mince were added to a chopper and ground while stirring. Salt was then added and stirred. During mixing, salad oil and an emulsifier (glycerol fatty acid ester) were added and stirred. During mixing, a powder mixture containing calcium chloride, arginine, monosodium glutamate, alanine, and succinic acid was added and stirred. During mixing, a mixture of egg white powder and phosphate monoesterified cross-linked starch (Cargill Corporation, NOVELOSE W) powder was added and stirred. Stirring was stopped when a uniform dough was formed, thus producing a base dough for dried seafood meat paste products. After producing the base dough, water was added and further stirred to produce homogenized hydrated doughs 1-5.

[Table 1]

(Experimental Example 1)

The prepared base material of 200g was rolled and shaped into a cylindrical shape with a diameter of φ20mm while being rolled. After being boiled at 95℃ for 1 minute, it was steamed at 80℃ for 10 minutes. After cooling, it was frozen in a rapid freezing chamber at -35℃ until the product temperature reached -5℃. It was then cut into pieces with a thickness of 1.5mm using a slicer and dried at 65℃ with a wind speed of 1.5m/s to a moisture content of 10% ± 0.5% by weight, thus producing a sample of dried aquatic meat paste product (dried cuttlefish-like meat paste product).

(Experimental Example 2)

100g of water-added blank 1 was rolled and stretched into a cylindrical shape. Then, 100g of base blank 1 was stretched into a sheet to create a double-layer blank that completely wrapped the water-added blank 1 with the base blank. This was then shaped by rolling and stretching the blank while forming a cylindrical shape with a diameter of φ20mm. Subsequent operations were performed according to the method in Example 1 to produce dried aquatic meat paste products (dried cuttlefish-like meat paste products) samples.

(Experimental Example 3)

In addition to using water-added material 2 instead of water-added material 1, samples of dried aquatic meat paste products (dried cuttlefish-like meat paste products) were produced according to the method of Experimental Example 2.

(Experimental Example 4)

In addition to using water-added material 3 instead of water-added material 1, samples of dried aquatic meat paste products (dried cuttlefish-like meat paste products) were produced according to the method of Experimental Example 2.

(Experimental Example 5)

In addition to using water-added material 4 instead of water-added material 1, samples of dried aquatic meat paste products (dried cuttlefish-like meat paste products) were produced according to the method of Experimental Example 2.

(Experimental Example 6)

In addition to using water-added material 5 instead of water-added material 1, samples of dried aquatic meat paste products (dried cuttlefish-like meat paste products) were produced according to the method of Experimental Example 2.

(Experimental Example 7)

The base material of the slices in Experiment 1 was refrozen in a freezer at -20°C and dried at less than 0.1 torr using a vacuum freeze dryer (TFD10LF4 manufactured by Toyo Giken Co., Ltd.) until the shelf temperature was 60°C and the product temperature was 58°C, thus producing a sample of dried aquatic meat paste product (dried cuttlefish-like meat paste product).

(Experimental Example 8)

In addition to using the base material of slices from Example 2, dried aquatic meat paste products (dried cuttlefish-like meat paste products) were prepared according to the method of Example 7.

(Experimental Example 9)

In addition to using the base material of slices from Example 3, dried aquatic meat paste products (dried cuttlefish-like meat paste products) were prepared according to the method of Example 7.

(Comparative Example 1)

The squid legs contained in commercially available cup noodles were cooked, sliced, and then vacuum freeze-dried. The resulting dried aquatic product (dried squid) was used as a control sample.

The curvature was determined for Test Examples 1-9 and Comparative Example 1. 5g of dried aquatic meat paste samples from each test area were placed in a paper container, 100g of boiling water was added, the container was covered and left to stand for 3 minutes. After the container was opened and the hot water was drained, the samples were removed and the curvature was determined according to the method described above.

The results of the curvature of each test area are shown in Table 2 below.

[Table 2]

pilot zone dried products Drying method structure Moisture difference curvature Occurrence rate Experimental Example 1 minced meat hot air drying single layer - 18.0% 40% Experimental Example 2 minced meat hot air drying Double layer 3.9% 25.7% 90% Experimental Example 3 minced meat hot air drying Double layer 5.6% 25.2% 90% Test Example 4 minced meat hot air drying Double layer 8.6% 25.4% 90% Experimental Example 5 minced meat hot air drying Double layer 14.3% 25.1% 90% Experimental Example 6 minced meat hot air drying Double layer 18.4% 26.4% 90% Experimental Example 7 minced meat Vacuum freeze drying single layer - 0% 0% Experimental Example 8 minced meat Vacuum freeze drying Double layer 3.9% 0% 0% Experimental Example 9 minced meat Vacuum freeze drying Double layer 8.6% 0% 0% Comparative Example 1 Seafood (Cuttlefish) Vacuum freeze drying Double layer - 30.5% 90%

The dried squid shown in Comparative Example 1 was flat before rehydration, but as shown in Figure 4, it became bent due to rehydration.

As shown in Figure 8, in Experiment 7, which involved vacuum freeze-drying of ordinary meat paste, the paste did not bend after recovery but instead took on a flat, fish cake-like shape.

As shown in Figure 5, in test area 1 where ordinary minced meat is dried by hot air, although some bending was observed due to hot air drying, the appearance was not sufficiently bent.

In contrast, as shown in Figures 6 and 7 and the test results of Examples 2-6, by making the meat paste product into a double-layer structure and ensuring that the moisture content of the inner layer is higher than that of the outer layer, and then drying it with hot air, the dried aquatic meat paste product exhibits strong bending. Regarding the moisture difference, as shown in Example 2, a small increase in the amount of water added (10% relative to the weight before water addition) is sufficient. It is considered preferable that the moisture content of the inner layer is at least 3% by weight higher than that of the outer layer. Furthermore, as shown in Example 6, increasing the amount of water added (75% relative to the weight before water addition) makes it difficult to maintain the shape of the material, and also increases the drying time. Therefore, it is considered preferable that the moisture difference between the inner and outer layers is 20% by weight or less.

Furthermore, based on Figure 9 and the test results of Examples 8 and 9, even when the meat paste product is made into a double-layer structure, and the drying method is set to vacuum freeze-drying, it does not shrink during drying and absorbs water unchanged during recovery, thus preventing bending. Therefore, it is concluded that, when a double-layer structure is made and bending is achieved by utilizing the moisture difference between the outer and inner layers, hot air drying is the preferred drying method.

<Experiment 2> On the double-layer structure

(Experimental Example 10)

Using the water-added blank 2 prepared in Experiment 1 as the inner blank, 100g was stretched into a cylindrical shape. Using the base blank as the outer blank, 25g was stretched into a sheet, covering the inner blank with a covering angle θ of 90° as shown in Figure 2. The blank was rolled and stretched to form a cylindrical shape of φ20mm, thus creating a double-layer blank. Subsequent operations followed the method in Experiment 1 to produce dried aquatic meat paste products (dried cuttlefish-like meat paste products) samples.

(Experimental Example 11)

Except for setting the outer blank to 50g and covering the inner blank in such a way that the covering angle θ in Figure 2 is 180°, a sample of dried aquatic meat paste product (dried cuttlefish-like meat paste product) was prepared according to the method of Experimental Example 10.

(Experimental Example 12)

In addition to setting the outer blank to 75g and covering the inner blank in such a way that the covering angle θ in Figure 2 is 270°, a sample of dried aquatic meat paste product (dried cuttlefish-like meat paste product) was prepared according to the method of Experimental Example 10.

(Experimental Example 13)

Except for setting the outer blank to 25g and making the outer blank cover the entire inner blank (the covering angle θ in Figure 2 is 360°), a sample of dried aquatic meat paste product (dried cuttlefish-like meat paste product) was prepared according to the method of Experimental Example 10.

(Experimental Example 14)

Except for setting the outer blank to 50g and making the outer blank cover the entire inner blank (the covering angle θ in Figure 2 is 360°), a sample of dried aquatic meat paste product (dried cuttlefish-like meat paste product) was prepared according to the method of Experimental Example 10.

(Experimental Example 15)

Except for setting the outer blank to 100g, the inner blank to 50g, and making the outer blank cover the entire inner blank (the covering angle θ in Figure 2 is 360°), a sample of dried aquatic meat paste product (dried cuttlefish-like meat paste product) was prepared according to the method of Experimental Example 10.

(Experimental Example 16)

Except that the outer blank was set to 100g, the inner blank to 33g, and the outer blank was made to cover the entire inner blank (the covering angle θ in Figure 2 is 360°), a sample of dried aquatic meat paste product (dried cuttlefish-like meat paste product) was made according to the method of Experimental Example 10.

The curvature of each test area in Experiment 2 was measured in the same manner as in Experiment 1. The results of the curvature of each test area are shown in Table 3 below.

[Table 3]

As shown in Figures 5, 7, 10, 11, and 12, and the test results of Examples 1, 3, and 10-12, it can be seen that the larger the coverage angle θ of the outer blank covering the inner blank, the higher the curvature. Visually, if the curvature is greater than 20%, the bending of the sample as a whole is perceptible; if it is further greater than 22%, the bending of the sample as a whole is clearly perceptible. Therefore, it is preferable for the outer blank to cover the inner blank by 180° or more, more preferably by 270° or more, and even more preferably for the outer blank to completely cover the inner blank.

As shown in Figures 7, 13-15, and the test results of Examples 3, 13-16, the ratio of inner to outer blanks should be such that the outer blank completely covers the inner blank. However, as shown in Example 16, if there is too much outer blank relative to the inner blank, the curvature deteriorates drastically. Therefore, it is preferable to set the weight of the outer blank relative to the inner blank to about 1/4 to 3 times, and more preferably to about 1/4 to 2 times.

Experiment 3: Study on the fabrication method of tube heads

(Experimental Example 17)

The base blank is designated as the outer layer blank, and the water-added blank 2 is designated as the inner layer blank. The outer and inner layer blanks are extruded using the tube head shown in Figure 3, thus creating a double-layer structure. The diameter of the outlet of the inner layer blank at the inner tube head 3 is set to φ14mm, the guide part connected to the outer tube head is set to 50mm, and the diameter of the guide part discharging the double-layer blank is set to φ20mm. The double-layer blank is produced while extruding the inner and outer layer blanks at a speed of 66g/min. The resulting double-layer blank is then used to produce dried aquatic meat paste samples following the method in Example 1.

The dried aquatic meat paste samples prepared in Experiment 3 were restored in the same manner as those in Experiment 1, and the curvature was measured. The measurement results are recorded in Table 4 below.

[Table 4]

pilot zone Manufacturing method curvature Occurrence rate Experimental Example 17 Extrusion using the tube head 24.90% 100% Experimental Example 3 winding 25.20% 90%

The double-layer structure can be manufactured using extrusion through a tube head, as shown in Experiment 3 and Figure 16, or by winding the inner layer blank around the outer layer blank, as shown in Experiments 1 and 2. Both methods yield the same curvature. Because the double-layer blank produced by extrusion through a tube head has a stable shape during cutting, manufacturing losses are low. Furthermore, it offers advantages such as easy mass production, high yield, and stable weight during filling. The winding method, being performed manually, results in a less constant shape for the double-layer blank, with the expanded shape varying depending on the sample, giving it a more natural appearance.

Claims (7)

1. A dried aquatic meat paste product, characterized in that, Having a double-layer structure with an outer blank and an inner blank, the curvature of the dried aquatic meat paste product is above 20%. 2. The dried aquatic meat paste product according to claim 1, characterized in that, The outer blank covers the outer periphery of the inner blank by more than 180°. 3. The dried aquatic meat paste product according to claim 1 or 2, characterized in that, The dried aquatic meat paste product contains at least one of the following: fish, squid, octopus, shrimp, crab, or shellfish. 4. A method for manufacturing dried aquatic meat paste products, characterized in that, include: The double-layer blank making process involves making an outer blank and an inner blank in such a way that the outer blank covers the outer periphery of the inner blank by more than 180° to form a blank with a double-layer structure. The outer blank contains minced aquatic products, and the inner blank contains minced aquatic products, with a higher water content than the outer blank. The heating process involves heating the double-layer blank produced during the double-layer blank manufacturing process. The cutting process cuts the heated double-layer blank from the heating process into a given shape; and The drying process involves hot air drying of the double-layer blanks cut in the cutting process. 5. The method for manufacturing dried aquatic meat paste products according to claim 4, characterized in that, The moisture content of the inner layer blank is more than 3% by weight higher than that of the outer layer blank. 6. The method for manufacturing dried aquatic meat paste products according to claim 4 or 5, characterized in that, The aquatic products include at least one of fish, cuttlefish, octopus, shrimp, crab, or shellfish. 7. The method for manufacturing dried aquatic meat paste products according to any one of claims 4 to 6, characterized in that, In the double-layer billet manufacturing process, a billet with a double-layer structure is produced by extruding the inner and outer layer billets using a tube head.