JP7197912B2 - Konpeito-like confectionery and method for producing konpeito-like confectionery - Google Patents

Description

Application of Article 30, Paragraph 2 of the Patent Law Facts of Disclosure Kyomaru Unagi Co., Ltd. invented konpeito-shaped confectionery by Mr. Kazuhiro Tsukamoto at the company's sales corner (31 Kasuga-cho, Numazu City, Shizuoka Prefecture) on May 1, 2021. (named "Eel Bone Konpeito")

The present invention relates to a confetti-like confectionery and a method for producing a confetti-like confectionery, and more particularly to a confetti-like confectionery using vertebrae separated from a fish backbone and a method for producing a confetti-like confectionery.

Conventionally, as products using fish spines, for example, there are products in which the spines of eels produced in the process of producing kabayaki are fried in oil.

However, the deep-fried product has a problem that it is associated with a spine and does not look good because the spine is slightly processed.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a confetti and a method for producing a confetti that eliminates the above problems.

According to claim 1, the confectionery described in claim 1 has a vertebral bone separated from the spine of a fish as a nucleus, and an edible material attached to the nucleus.

In addition, the method for producing a confetti-like confectionery according to claim 2 comprises a vertebra separation step of separating a vertebrae from a fish backbone, a coloring step of adhering a food coloring to the vertebrae obtained in the vertebrae separation step, and the coloring matter. a drying step of drying the vertebrae obtained in the attaching step; placing the vertebrae obtained in the drying step in a heated rotating pan and pouring an edible solution over the vertebrae in the rotating rotating pan. and an attaching step of attaching the edible material to the nucleated vertebrae.

Further, the confetti-like confectionery described in claim 3 is the confetti-like confectionery described in claim 1, wherein the confetti-like confectionery described in claim 1 is an eel backbone in which the fish backbone is the residue.

According to the confetti-like confectionery of claim 1, instead of the poppy grains of granulated sugar, which is the core of the confetti, the vertebrae separated from the backbone of the fish are used, so unlike the conventional ones, the appearance is not reminiscent of the backbone. It is possible to obtain a good confetti-like confectionery which effectively utilizes the backbone of fish and is rich in calcium.

Further, according to the method for producing confetti-like confectionery described in claim 2, there is provided a vertebra separation step of separating the vertebrae from the backbone of the fish, and the vertebrae obtained in the drying step are placed in a heated rotating pan, and the said vertebrae are rotated. and an attaching step of applying an edible solution to the vertebrae in a rotating pan and attaching the edible to the vertebrae used as the nucleus. Since the separated vertebrae are used, it is possible to obtain a confectionery in the form of confetti which is not associated with the backbone and has a good appearance, effectively utilizes the backbone of the fish, and is rich in calcium. .

Further, according to the confetti-like confectionery of claim 3, in addition to the effect of the invention of claim 1, it is possible to effectively utilize the backbone of eel and obtain a calcium-rich confectionery.

FIG. 1 is a photograph showing a state in which an eel is opened on the back, and the backbone from which the remaining internal organs and head are removed is stored in a container. FIG. 2 is a photograph of a state in which the container housing the spine shown in FIG. 1 is placed in a steam steamer. FIG. 3 is a photograph of a state in which a container storing the spine steam-heated by the steam steamer of FIG. 2 is removed from the steam steamer. FIG. 4 is a photograph of a state in which the spine removed from the container of FIG. 3 is placed in a new container. FIG. 5 is a photograph of a state in which the container housing the spine of FIG. 4 is placed in a retort sterilizer. FIG. 6 is a photograph of a state in which the spine removed from the retort sterilizer of FIG. 5 is placed in a new container. FIG. 7 is a photograph of a container in which the spine of FIG. 6 is washed with water, the vertebrae are separated from the spine, and the water is drained. FIG. 8 is a photograph of drying the vertebrae of FIG. 7, placing the dried vertebrae in a heated rotating pan, and pouring a granulated sugar solution containing pigment additives over the vertebrae in the rotating rotating pan. be. FIG. 9 is a photograph of the vertebra in FIG. 8 being heated.

A confetti-shaped confectionery (a confectionery similar to confetti) and a method for producing a confetti-shaped confectionery according to one embodiment of the present invention will be described with reference to the drawings (FIGS. 1 to 9).

FIG. 1 shows a state in which a fish such as an eel is separated from the back, and the remaining viscera and head are removed, and the backbone 1 is stored in a container 2 .

A container 2 containing a spine 1 shown in FIG. 1 is heated in a steam steamer 3, for example, 21.3 kg of eel bones at a temperature of 100° C. for 40 to 60 minutes (see FIG. 2). The finished product is 12.4 kg (eel bone).

The backbone 1 heated by the steam steamer 3 is transferred to a new container 2' (see FIG. 4).
A container 2' containing the backbone 1 of FIG. 4 is heated in a retort sterilizer 4 at, for example, 12.4 kg of eel bones at a temperature of 115° C. to 130° C. for 40 minutes (see FIG. 5).

The spine 1 heated by the superheated steam of the retort sterilizer 4 is put into a new container 2'' (see FIG. 6).
The spine 1 of FIG. 6 is rinsed in a container 2″ and drained (see FIG. 7). When the spine 1 of FIG. Separate (see FIG. 7 vertebra separation step).
After separation, 1.8 kg of eel bones are dried at 90° C. for 3 hours in a dryer (not shown). The dried eel bone weighs 0.82 kg.

The eel bone itself (white) may be used, but a food coloring may be added to add color.
The edible dyes are blue, green, red, and yellow food additive coloring preparations manufactured by Kyoritsu Foods Co., Ltd. 2 liters of water and 5.5 g of each color of edible dyes are soaked in 1 kg of eel bones before drying for each edible dye. obtains blue, green, red, and yellow eel bones in about 30 minutes (a process of attaching a food dye to the vertebrae 1′ obtained in the vertebra separation process).
The orange food coloring is made by mixing the remaining liquid after pickling the above red and yellow colors in a volume ratio of 2:3 in red and 3 in yellow. The soaking time is about 30 minutes to obtain an orange eel bone (a process of attaching a food dye to the vertebrae 1' obtained in the process of separating the vertebrae).
The purple food coloring is made by mixing the remaining liquid after pickling the above blue and red colors in a volume ratio of 2:3 red. The immersion time is about 30 minutes to obtain purple eel bones (dye attachment step of attaching food coloring to the vertebrae 1' obtained in the vertebra separation step).
Then, the blue eel bones, green eel bones, red eel bones, yellow eel bones, orange eel bones, and purple eel bones are dried in a dryer (not shown) at 90°C for 3 hours. (a drying step for drying the vertebrae 1′ obtained in the pigment attachment step). After drying, add 2100 g of dense liquid to 60 g of each color (60 g of each color in total) in a heated rotating pot (gong) 5 (adhesion step). Yield is 1600g.
In the case of red and white, 300 g of white eel bone after drying in a heated rotating pot (gong) 5 (drying process for drying vertebra 1' obtained in the vertebra separation process), Pour 2100g of honey liquid over 60g of red eel bones to season them (sticking process). The finished product is 1600g.
The above honey liquid is 600 cc of water, 1 kg of granulated sugar, and 15 g of salt (manufactured by Hakata Shiogyo Co., Ltd. under the trade name of "Hakata no Shio").

As described above, the vertebrae 1' can be separated from the remaining eel backbone 1 (vertebral separation step).
That is, according to the method for separating the spine 1 of the fish, the spine 1 separated from the fish (for example, the spine separated from the eel) is heated, and then washed with water to separate the spine 1 from the spine 1 into the vertebrae 1 ′. Since the spine 1 is heated, the spine 1 and the ossicles attached to the spine 1 become brittle, and after heating, the spine 1 is washed with water to remove blood adhering to the spine 1, resulting in a beautiful white vertebra 1' rich in calcium. can be obtained.

In the case of attaching edible material to the white vertebrae 1′, as shown in FIGS. ) Put the posterior vertebrae 1 ′ and edible white vertebrae 1 ′ as nuclei in the rotating rotary pan 5 600cc granulated sugar 1kg salt 15g) is applied. ] to attach the flavor (adhering step).

In addition, for a different seasoning from the above, for example, tea flavor, 360 g of white eel bones after drying the vertebrae obtained in the vertebrae separation process are mixed with honey liquid [for 600cc of water, 1 kg of granulated sugar, 15 g of salt (product name “Hakata no Shio” manufactured by Hakata Shiogyo Co., Ltd.)] and 100 g of green tea paste (product name of Kobo Kawai Co., Ltd.) are sprinkled over to add flavor (heated rotary pan 5 Put the vertebrae 1′ obtained in the “drying step of drying the vertebrae 1′ obtained in the vertebrae separation step” into the vertebral bones 1′, pour an edible solution on the vertebrae 1′ in the rotating rotating pan 5, and attachment step of attaching the edible material to the vertebrae 1′ formed thereon). Yield is 1600g.
For the mandarin orange flavor, 360 g of the dried vertebral bone 1' obtained in the vertebrae separation process was added to 360 g of the white eel bones in a rotating pot 5. (Hakata Salt Co., Ltd. trade name “Hakata Salt”) 15 g] 2 kg] and the above-mentioned food coloring red 0.12 g, yellow 0.18 g, water 2 g, T & M Co., Ltd. orange flavor 8 g, T & M Co., Ltd. orange Pour in a mixture of 2g of oil and 100g of JA Nansun Jutaro mandarin orange juice to add flavor. 1′ is placed, an edible solution is applied to the vertebrae 1′ in the rotating rotary pan 5, and the edibles solution is adhered to the vertebrae 1′ as the nucleus). Yield is 1600g.

As a result, according to the above-mentioned confetti (method for manufacturing confetti), the vertebrae are separated from the backbone 1' of the fish (e.g., eel), and the heated rotary pan 5 is heated in the drying step. The obtained vertebrae 1' are put in, an edible solution is applied to the vertebrae 1' in the rotating rotary pan 5, and the edible solution is applied to the vertebrae 1' as the nucleus. Since the vertebrae 1' separated from the backbone 1 of the fish are used instead of the poppy grains of granulated sugar as the nucleus of the confectionery, it is a confetti-like confectionery with a good appearance without being associated with the backbone as in the past. It is possible to effectively utilize the backbone 1 of the fish and to obtain confectionery rich in calcium.

In this embodiment, the spine 1 of an eel is used as an example, but the present invention is not limited to this, and may be fish such as saltwater fish such as horse mackerel and mackerel. Although the pigment was attached with a substance, the present invention is not limited to this, and it is also possible to apply honey liquid (600 cc of water, 1 kg of granulated sugar, 15 g of salt) without attaching the pigment to attach edible food. As edibles, seasonings such as green tea paste, mandarin orange paste, spices, condiments, and sauces may be added.

1 spine 1' vertebrae 2 container 2' container 2" container 3 steam steamer 4 retort sterilizer 5 rotary pan

Claims (3)

A confetti-like confection characterized by comprising a vertebral bone separated from a fish backbone as a nucleus and an edible substance attached to the nucleus. a vertebra separation step of separating the vertebrae from the spine of the fish;
a dye attachment step of attaching a food dye to the vertebra obtained in the vertebra separation step;
a drying step of drying the vertebrae obtained in the dyeing step;
An attachment step of placing the vertebrae obtained in the drying step in a heated rotating pan, pouring an edible solution over the vertebrae in the rotating rotating pan, and attaching the edible vertebrae to the nucleated vertebrae. A method for producing a confetti-like confectionery, comprising: 2. The confetti-like confectionery according to claim 1, wherein the backbone of fish is the backbone of eel, which is a residue.

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