JP3390886B2 - Kneaded product and its manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a device for improving the texture of a kneaded product such as a crab meat-like kneaded product.

[0002]

2. Description of the Related Art Conventionally, fish paste products which are wound around a stick to form a bamboo ring, or placed on a plate to form a kamaboko are available in various shapes other than a bamboo ring and a kamaboko because of their ease of molding. Was there. For example, there are bamboo shoots that are thinly spread out in the shape of bamboo leaves and baked, and snapper-shaped fish cakes that are presented at celebrations such as weddings.

Recently, using fish paste products as raw materials and adding umami extract such as crab, shrimp, scallop, etc., not only the shape of real crab, shrimp, scallop, etc., but also the condition and taste of muscle fiber ， A variety of seafood products made with a similar aroma and texture are on sale.

[0004] For example, various fish products prepared by adding a crab meat extract to a raw material of a fish product and forming a fine fiber or bundling these products in a predetermined length are commercially available. Various manufacturing methods have been proposed. For example,
The raw material for marine products is crushed into minced meat, and this minced meat is extruded with an extruder having small holes to make noodles. There is also a manufacturing method of heating and bundling these noodles, but there is a manufacturing method that simplifies the complexity of bundling the noodles (JP-A-60-110265).

FIG. 4 is an explanatory view showing the outline of a conventional method for manufacturing a bundle. FIG. 5: is sectional drawing of the fish paste product sheet | seat used in FIG. As shown in Fig. 4, a fish paste product sheet (2) obtained by heating and gelling a plurality of grooves (1) while leaving a part of the wall thickness.
While being formed, it is continuously moved in the longitudinal direction.

[0006] This fish paste product sheet is provided with its one side edge (3)
When forming a wound bundle that is wound by using the as a core to form a wound bundle, the rolled body is formed by being rolled up in a direction oblique to the moving direction of the sheet, and the rolled body (4) is formed. Is a method of obtaining a continuous wound bundle (6) by bending and pulling at a fulcrum (5) provided at an oblique position. This continuous wound bundle is cut into a predetermined length, and becomes a bundle of cord-shaped kneaded product material cut into grooves.

[0007]

As shown in FIG. 5, the bundle of string-shaped kneaded product materials obtained in this way uses a marine product-made product sheet having a constant thickness and grooves at constant intervals. Since the conditions such as heat treatment applied to form the strips are the same, the physical properties of the individual cord-shaped kneaded product materials are uniform, and the physical properties of the obtained bundles are also a collection of uniform properties. .

[0008] By the way, the texture is a comprehensive sensation of an individual peculiar texture such as a texture, a texture, a texture when chewing food, etc. In this conventional fish paste product, in which only the shape of the fiber was made to resemble the genuine product, the difference between the texture of the fish product itself and the texture of the muscular fiber of the real food is obvious. Remain.

In addition, if the state of the fiber is made to be similar to the real product, the manufacturing process becomes complicated, and a new device must be installed on the manufacturing line.

An object of the present invention is to obtain a paste product having a texture close to that of the muscle fibers of more natural foods. Another object is to obtain a manufacturing method for easily obtaining a kneaded product having a texture close to that of the muscle fibers of this natural food. Further, it is also an object to obtain a bundle-shaped kneaded product having an improved feeling of loosening in the mouth when eaten.

[0011]

In the kneaded product according to the invention described in claim 1, when it is bundled, it becomes a string-like kneaded product material.
To form multiple grooves, leaving a part of the wall thickness
Form heat-gelled fish paste products between these grooves.
The fish paste
Kneading the product sheet with one side edge as the core to form a bundle
In the product, the marine product sheet crosses the groove.
The elasticity is partially different with respect to the direction, and a part of the string-shaped kneaded product material having elasticity different from that of the other string-shaped kneaded product material.

In the kneaded product according to the invention described in claim 2, in the kneaded product according to claim 1, part of the string-shaped kneaded product material of the bundle is another string-shaped kneaded product material. With a different water content.

In the kneaded product according to the invention described in claim 3, in the kneaded product according to claim 1 or 2, a part of the string-shaped kneaded product material of the bundle is another string-shaped kneaded product. It has elasticity different from that of the product material and has different thickness.

In the method for producing a kneaded product according to the invention described in claim 4, a plurality of grooves are formed on the heat-gelled marine product sheet leaving a part of the wall thickness, and these grooves are formed. In the method for producing a kneaded product in which the seafood kneaded product sheet is wound around the one side edge portion thereof as a core so as to bundle the string-shaped portions formed therebetween to form a bundle, in the direction crossing the groove. It uses a seafood sheet having partially different elasticity.

In the method for producing a kneaded product according to the present invention as set forth in claim 5, a plurality of grooves are formed on the heat-gelled fishery kneaded product sheet with a part of the wall thickness left, and these grooves are formed. In the method for producing a kneaded product in which the seafood kneaded product sheet is wound around the one side edge portion thereof as a core so as to bundle the string-shaped portions formed therebetween to form a bundle, in the direction crossing the groove. A fish paste product sheet having partially different elasticity and partially different cross-sectional thickness is used.

[0016]

In the present invention, since a part of the string-shaped kneaded product material having a string-like bundle of the fishery kneaded product material has elasticity different from that of other string-shaped kneaded product materials, this elasticity The bundle-shaped kneaded product partially containing the different string-shaped kneaded product materials can give a kneaded product having a texture closer to that of the real product.

That is, the kneaded product obtained from the conventional fishery kneaded product has the same texture at every location (for example,
In a crab meat-like paste product, each string-like paste product material obtained by cutting a seafood paste product sheet is obtained from the same material through the same process, so all parts have the same thickness and elasticity. is doing). On the other hand, when observing microscopically, the natural tissue is that the muscle fibers are not the same one by one, there are thick fibers and thin fibers in shape, and there are soft fibers and slightly hard fibers in physical properties. I understand.

Therefore, in the present invention, since a part of the string-shaped kneaded product material having the string-shaped bundle of the fishery kneaded product material has elasticity different from that of the other string-shaped kneaded product material, it is uniform. It has a different texture, texture, texture when chewing food, etc. that is different from that of a stringy paste product, and improves the feeling of looseness in the mouth when eating, making the texture closer to the real thing. A kneaded product having is obtained.

A string-shaped kneaded product material having elasticity different from that of the other string-shaped kneaded product materials is obtained by making individual constituent elements different. For example, by using different raw materials for a kneaded product, different physical properties are obtained as a string-like kneaded product material with different legs (which shows elasticity of a kneaded product when pushed or pulled and crispness when eaten). You may make the string-like kneaded product raw material which has a bundle form. In addition, the same raw material may be used and the degree of crushing may be different to form a string-shaped kneaded product material having different physical properties into a bundle as a string-shaped kneaded product material having different feet.

More preferably, in the present invention, a part of the string-shaped kneaded product material, which is a bundle of the fishery kneaded product material having a string shape,
Since it has a different water content from other stringy kneaded product materials, the water content is made different by different heating degrees of the same raw material and gelled kneaded product raw material that have undergone the same crushed state. be able to. Therefore, it is not necessary to specially prepare different raw materials or to change the manufacturing process to a different degree of crushing, and by varying the degree of heating, the moisture content of other string-like paste products It is possible to easily obtain different string-shaped kneaded product materials.

In order to have different degrees of heating due to having different water contents, the outputs of the individual heaters may be made different, or the heating time may be made different. In heating with steam, the temperature of steam may be different or the time under steam may be different. In addition, when heating with secondary heat, the degree of heating can also be made different by making the distance from the heater different.

Further, preferably, since a part of the string-shaped kneaded product material having a string-like bundle of the fishery kneaded product material has a thickness different from other string-shaped kneaded product materials, Depending on the output and the heating time, even if the distance from the heater is the same, the one with a smaller thickness will dry more and the water content will be smaller, and it will be easier to obtain other string-like kneaded product materials with different water contents. be able to. Further, there are thick and thin shapes of the string-shaped kneaded product material, which are closer to the real thing.

By the way, the individual cord-shaped kneaded product materials are prepared by extruding the gel-shaped kneaded product raw materials one by one with an extruder having small holes and using a separate heater for each noodle-shaped product. ,
Noodle-shaped products with different degrees of heating may be bundled to form a bundle, but the noodle-shaped kneaded product material is not easy to bundle. Therefore, it is preferable to form a plurality of grooves on the heat-gelled aquatic kneaded product sheet while leaving a part of the wall thickness, and to bind the string-like portions formed between these grooves, The product sheet is obtained by winding the product sheet with one side edge thereof as a core to form a bundle.

In this case, as the heat-gelled fish paste product, a fish paste product having partially different elasticity in the direction traversing the groove is used, so that a part of the string-like paste material is replaced with another cord. A bundle of a kneaded product having elasticity similar to that of the raw material of the kneaded product and having a texture close to that of the real product can be easily produced. In addition, this method can reduce changes in the conventional manufacturing line.

As described above, the sheets having different elasticity in the direction crossing the groove may have different widths of the feet, for example, by different raw materials of the kneaded product material or different degrees of crushing. A narrow kneaded product sheet may be prepared, and this may be dispersed in the width direction and laminated with the marine product kneaded product sheet to be used as a sheet having different elasticity in the width direction, but it is preferable to cross the groove. The elasticity is made different by using a sheet of fish paste which has a partially different water content in the direction. For example, by arranging the heaters with different outputs in the width direction of the sheet, the water content in the width direction can be made different.

Further, when the conventional production line is used without any change, the heat-gelled marine product sheet is preferably used as the marine product sheet having a partially different sectional thickness in the direction crossing the groove. Use a paste sheet. As a result, in a portion having a thin cross-sectional thickness, when heating with a heater, drying progresses and the water content becomes smaller than in a portion having a large water content. Thereby, elasticity changes depending on the degree of drying, and a bundle having non-uniform elasticity is obtained.

The fish paste sheet having a partially different sectional thickness may be any sheet having a difference in sectional thickness, and the sectional shape thereof is, for example, a substantially triangular shape, a convex shape, a concave shape, or a wavy upper side. It can take various shapes, such as the ones. In addition, when a roll type shredder is used when forming a groove on a fish paste product sheet, inconveniences such as bending of the groove occur in a sheet where one side edge side is thick and the other side edge side is thin. In some cases, in this case, the thickness of the fish paste product may be varied substantially symmetrically with respect to the longitudinal centerline.

The thickness of these fish paste products is
The thickness is about 0.2 to 4.5 mm, and the thickness is varied within this range. This is because if it is 0.2 mm or less, extrusion molding is difficult, and if it is 4.5 mm or more, the string-shaped kneaded product material in which the groove is formed is not similar to the muscle fiber of natural food. is there. The width of the sheet is selected within the range of about 40 to 500 mm depending on the thickness of the wound bundle.

The "grooves" engraved on the sheet are
The sheet is engraved to a depth such that it cannot be cut, and is engraved according to the intended purpose of the target molded product, for example, at intervals reminiscent of the fiber texture of natural foods such as crab legs and scallops.

[0030]

EXAMPLE FIG. 1 is an explanatory view schematically showing the cross-sectional constitution of various examples of the kneaded product of the present invention, and FIGS. 1A to 1C are cross-sectional views of each example. 2: is explanatory drawing which shows typically the structure of the cross section of the fisheries paste product sheet | seat for obtaining the paste product shown in FIG. 1, and a figure-c figure corresponds to a figure-c.
It is a schematic cross section of the sheet used for a figure.

As shown in FIG. 1a and FIG. 2a, as a crab meat-like kneaded product, there is a difference in cross-sectional thickness having a triangular cross-section with a thick central portion and thin side edges. Since the marine product paste sheet (20a) was used, the string-shaped product material inside the bundle (10a)
The material (11a) and the outer material (13a) are hard, and the material (12
a) is softened.

Further, as shown in FIG. 1b and FIG. 2b, a fish paste product sheet (20b) having an arc-shaped cross section.
Since this bundle (10b) is also used, the inner string material (11b) and the outer material (13b) are hard, and the intermediate material
Although (12c) is soft, the cross section is arcuate, so there are fewer hard parts compared to those in Figure a. Further, as shown in FIG. 1c and FIG. 2c,
Since the fish paste product sheet (20b) having a wavy section was used, the soft material (11c) and the hard material (12c) were alternately arranged in the bundle (10c).

Fishery paste sheet with different cross-sectional thickness (2
In 0), when the sheet is heated while being spread, the thin portion of the sheet is dried and becomes hard, and the thick portion of the sheet is not dried so much and remains soft. By forming a groove on this sheet and winding it with one side edge of the sheet as a core to form a wound bundle (10), the elasticity of the string-like kneaded product material of the bundle is formed. However, the texture becomes different, and the texture, texture, and texture when chewing food, which are different from those of the uniform string-shaped paste product material, are different, and a paste product with a texture closer to the real product is obtained. To be

FIG. 3 is an explanatory view showing the constitution of one embodiment of the production of the kneaded product of the present invention. For example, the case of using the fish paste product sheet (20a) shown in FIG. 2a
A die (32) having the cross-sectional shape shown in the figure is attached to the sheet extruder (30) via a tube (31), and the crushed kneaded product raw material is continuously extruded. The sheet (20a) having a cross section is continuously discharged. In the conventional kneaded product manufacturing line, the only part changed in this embodiment is the shape of the die (32).

The discharged sheet (20a) is immediately conveyed on the heating conveyor (33), and the upper heating burner (3) is conveyed during the conveyance.
It is heated in 4). This heating heats and solidifies the crushed gel-like kneaded product raw material to such an extent that it does not deform when being conveyed. The heated sheet (20a) is allowed to cool on the subsequent cooling conveyors (35) (36).

During this heating and solidification and cooling, the drying becomes non-uniform due to the difference in the cross-sectional thickness of the sheet. That is, FIG.
As shown in Fig. A, since both sides of the sheet are thin, it becomes dry and hard and elastic, and since the central part of the sheet is thick, it becomes soft and elastic without drying too much. .

Sheets cooled by the cooling conveyor (35) (36)
The groove (20a) is further conveyed and a groove is formed by a shredder (38) arranged in front of the following belt conveyor (37). The shredder (38) is composed of an engraving roll (38a) in which a plurality of disc-shaped blades overlap each other and a presser roll (38b) located opposite to each other with the sheet (20a) interposed therebetween. ), The groove is cut to a depth that does not cut the sheet (20a). The cutting width of the shredder blade may be constant or different.

When the sheet (20a) having the grooved grooves is conveyed by the subsequent belt conveyor (37), the sheet (20a) is wound around its one side edge as shown in FIG. It becomes a wound bundle-like body (40a) by inserting. That is, the sheet (20a) is rolled up in a diagonal direction to form a rolled body (40), and the rolled body (40) is bent at a fulcrum (39) provided at a diagonal position. A continuous wound bundle (40a) is obtained by pulling the belt conveyor (41) in the downstream direction with the conveying force.

This continuous wound bundle (40a) is cut into a predetermined length by a subsequent cutting device (not shown),
As shown in the cross-sectional view of the figure, the inner string-shaped kneaded product material (11a) and the outer string-shaped kneaded product material (13a), which are separated by grooves, are hard, and the intermediate string-shaped kneaded product material is (12a) becomes a soft bundle (10a).

As described above, the bundle of the fish-based kneaded product material having a string-like shape is not a uniform string-shaped kneaded product material, but an unevenness between the soft string-shaped kneaded product material and the hard string-shaped kneaded product material. As it is a gathered product, it has a different texture, texture, texture when chewing food, etc., which is different from that of a uniform kneaded material, and a kneaded product with a texture closer to the real thing is obtained. To be

Moreover, in order to make the elastic properties of the individual cord-shaped paste products different, the use of a fish paste product having different thicknesses in the cross section in the longitudinal direction makes it possible to change the conventional production line. Only the mouthpiece (32) of the extruder (31) allows for minimal changes.

In this embodiment, the string-shaped kneaded product materials having different elasticity are arranged in a substantially concentric shape. However, regardless of this,
It may be arranged to more closely resemble the natural food subject to imitation. In that case, without using the method of engraving the groove on the fish paste product sheet to form a wound bundle, when bundling with different elasticity of each fiber, by making a desired arrangement, can get.

Further, the difference in elasticity was also made by adjusting the water content in the present embodiment, but regardless of this, the raw materials of the stringy kneaded product material are individually adjusted to obtain different physical properties. You may get things.

Further, in the present embodiment, the adjustment of the water content was performed by the difference in the thickness of the fish paste product sheet. However, regardless of this, heating unevenness is generated when the fish paste product is heated. You may go.

[0045]

As described above, according to the present invention, a part of the string-shaped kneaded product material having a string-like shape of a fish-based kneaded product material has elasticity different from that of other string-shaped kneaded product materials. Therefore, the bundle-shaped kneaded product partially containing the string-shaped kneaded product material having different elasticity can obtain a kneaded product having a texture closer to that of the real product.

Further, since a part of the string-shaped kneaded product material having a string-like bundle of the fishery kneaded product material has a water content different from that of the other string-shaped kneaded product material, the same raw material, The water content can be varied by varying the degree of heating of the gel-like kneaded product raw material that has undergone the same crushed state. Therefore, it is not necessary to specially prepare different raw materials or to change the manufacturing process to a different degree of crushing, and by varying the degree of heating, the moisture content of other string-like paste products It is possible to easily obtain different string-shaped kneaded product materials.

Further, since a part of the string-shaped kneaded product material having a string-like bundle of the fishery kneaded product material has a different thickness from other string-shaped kneaded product materials, the same output, Depending on the heating time, even if it is at the same distance from the heater, the one with a smaller thickness will dry more and the water content will become smaller, and it will be easier to obtain other string-like paste products with different water contents. it can. Further, there are thick and thin shapes of the string-shaped kneaded product material, which are closer to the real thing.

Further, a plurality of grooves are formed on the heat-gelled fish paste product sheet, leaving a part of the wall thickness, and the fish paste is formed so that the string-like portions formed between the grooves are bundled. When the product sheet is obtained by a method of forming a bundle by rolling up one side edge of the product sheet as a bundle, as a heat-gelled fishery kneaded product sheet, the fishery products partially differ in elasticity in the direction crossing the groove. By using a kneaded product sheet, a bundle of kneaded products having a texture close to that of a genuine product, in which some string-like kneaded product materials have different elasticity from other string-like product, can be easily manufactured. be able to. In addition, this method can reduce changes in the conventional manufacturing line.

Further, as the heat-gelated fish paste product sheet, a fish paste product sheet having partially different sectional thicknesses in the direction crossing the groove is used. As a result, in a portion having a thin cross-sectional thickness, when heating with a heater, drying progresses and the water content becomes smaller than in a portion having a large water content. Thereby, elasticity changes depending on the degree of drying, and a bundle having non-uniform elasticity is obtained. Further, this method has an effect that the change of the conventional manufacturing line can be minimized.

[Brief description of drawings]

FIG. 1 is an explanatory view schematically showing a cross-sectional structure of various examples of a kneaded product of the present invention, and FIGS. 1A to 1C are cross-sectional views of each example.

FIG. 2 is an explanatory view schematically showing a cross-sectional structure of a fish paste product sheet for obtaining the paste product shown in FIG. 1, and FIG.
FIG. 3C is a schematic cross-sectional view of the sheet used in FIGS. 1A to 1C corresponding to FIG.

FIG. 3 is an explanatory view showing the constitution of one embodiment of production of a kneaded product of the present invention.

FIG. 4 is an explanatory view showing an outline of a conventional method for producing a bundle.

FIG. 5 is a cross-sectional view of the fish paste product sheet used in FIG.

[Explanation of symbols]

(10), (10a) to (10c) ... Bundles, (11a), (11b)… Internal cord-shaped paste product material, (12a), (12b) ... string-shaped kneaded product material in the middle part, (13a), (13b)… External stringed paste material, (11c)… Soft cord-like paste material, (12c)… Hard stringed paste material, (20a) ~ (20b) ... Seafood paste sheet, (30)… Sheet extruder, (31)… Tube, (32)… Base, (33)… Heating conveyor, (34)… Heating burner, (35) (36)… Cooling conveyor, (37)… Belt conveyor, (38)… Shredder, (38a)… Engraving roll, (38b)… Presser roll, (39)… fulcrum, (40)… Rolled body, (40a) ... wound bundle, (41)… Belt conveyor,

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Claims (5)

(57) [Claims] 1. A bundle-shaped kneaded product material when bundled
Heat gelation with multiple grooves formed while leaving part of the wall thickness
The seafood paste sheet that has been used is the string formed between these grooves.
The fish paste product sheet so that the raw material product parts are bundled
For a kneaded product that is rolled up with one side edge as the core
And the fish paste product sheet has a section in the direction of crossing the groove.
A kneaded product having different elasticity, and a part of the string-shaped kneaded product material having elasticity different from other string-shaped kneaded product materials. 2. The kneaded product according to claim 1, wherein a part of the string-shaped kneaded product material of the bundle has a water content different from that of another string-shaped kneaded product material. . 3. The kneaded product according to claim 1, wherein a part of the string-shaped kneaded product material of the bundle has elasticity different from that of the other string-shaped kneaded product material , and is different. A kneaded product characterized by having a thickness. 4. The fish paste product, wherein a plurality of grooves are formed on the heat-gelled fish paste product sheet while leaving a part of the wall thickness, and the string-like portions formed between the grooves are bundled. In the method for producing a kneaded product in which a sheet is rolled up with one side edge portion thereof as a core to form a bundle, a seafood kneaded product sheet having elasticity partially different in the direction crossing the groove is used. A method for producing a kneaded product. 5. The fish paste product, wherein a plurality of grooves are formed while leaving a part of the wall thickness of the heat-gelled fish paste product, and the string-like portions formed between the grooves are bundled. In the method for producing a kneaded product in which a sheet is rolled up with one side edge thereof as a core to form a bundle, elasticity is partially different in a direction crossing the groove ,
A method for producing a kneaded product, characterized in that a fishery kneaded product sheet having a partially different cross-sectional thickness is used.