JPH0728699B2 - Grooved product - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a kneaded product having a texture improved by forming a kerf.

[0002]

2. Description of the Related Art Conventionally, kneaded products typified by kamaboko use raw fish such as walleye pollack, croaker, flatfish, and hockey, or surimi produced by them,
It is manufactured by adding 2 to 4% of salt to this, salt-smoothing, salt-soluble protein extraction and gelation, shaping into an appropriate shape, sitting, and heating. There are many types of paste products, such as kamaboko with a plate, baked kamaboko, fried satsuma, wrapping, chikuwa,
When it comes to things like rolls and rice balls.

The kneaded product is cut into an appropriate shape and then seasoned with a seasoning and eaten, or boiled with a seasoning liquid or the like and eaten. However, in such a conventional kamaboko,
There was a problem that the texture was simple and the change in taste was poor.

Recently, in order to improve the texture of kamaboko,
A so-called crab foot kamaboko product has been put on the market and is drawing attention. Initially, this crab foot kamaboko was just chopped into a shape like hijiki, but after that, this kneaded kamaboko was formed into a rod shape with a small amount of surimi as a binder, and further, The mainstream has been the one in which kamaboko is formed into a fibrous shape and then semi-bonded into a rod shape.

However, most of the crab-footed kamaboko, which is currently the mainstream, uses a binding agent to bind chopped and fibrous substances, so when biting in the mouth In addition, it gradually loosens and gives a feeling of looseness. Moreover, since the rod-shaped kamaboko will be bitten from the lateral direction with respect to the fibers, the feeling of disarray was not yet sufficient.

[0006]

OBJECT OF THE INVENTION It is an object of the present invention to provide a paste product which has an improved texture and a change in taste.

[0007]

The kneaded product according to the present invention is a kneaded product in the form of a block, and the kneaded product is formed in such a manner that both side surfaces facing each other with the center interposed therebetween are directed toward mutually opposite side surfaces. A substantially parallel kerf, and a plurality of thin piece-shaped portions extending from the respective side surfaces that are separated and independent of each other by the cut groove toward the opposite side surface thereof, and the thin piece-shaped portion includes The basic feature is that when bitten in the mouth, they are separated so as to give a feeling of separation.

The kneaded product according to the present invention has the structure as described above, and the thin flaky portions formed on the both side surfaces of the product are independent from each other by the kerfs. As soon as they are bitten, they separate and come apart in the mouth. In addition, since each of the separated portions is flaky, it gives a texture significantly different from that of the conventional kneaded product as described above.

In the present invention, the kerf spacing is 8 mm.
The following is preferable, 5 mm or less is more preferable, and 3 mm
The following are the most preferable.

Further, in the present invention, it is possible to form a through hole or a slit between the cut grooves formed from the opposite side surfaces. In such holes or slits, perilla, cucumber, ham, sausage, cheese,
Other ingredients, such as eggs, can be inserted to change the taste. In addition, the slits and holes make it easier for the sauce, soy sauce, and mayonnaise to penetrate. Furthermore, if the surface on which the slits are formed is colored in red or the like, the color of the inside and the color of the surface are different when the slits are opened, so that it is possible to bring about a color taste.

The shape of the kneaded product as a whole is not particularly limited, but may be, for example, a rectangular parallelepiped, a cube, or a column.

The material and manufacturing method for the kneaded product of the present invention are not particularly limited, and those used for so-called kamaboko can be applied as they are. To give an example of the production method, 2 to 4% by weight of salt is added to raw fish such as walleye pollack, crocodile, shark, flounder, and surimi produced by them, and 2 to 4% by weight of salt is further added, and if necessary, oil, starch, egg white Add auxiliary materials such as and glutamate, glycine, sugar, soy sauce, sauces, seasonings such as various flavors,
A raw material paste is manufactured by kneading with a stirrer. In this raw material paste, in addition to the above materials,
Squid, octopus, shellfish, glue, shrimp, meat, shredded vegetables, konjac paste, vegetable protein and the like may be added. This raw material paste is extruded into a desired shape from an extrusion molding machine or the like, and heat-treated to be solidified. The heat treatment may be performed by dipping in hot water, steaming, baking on low heat, or fried in oil. During extrusion molding of the raw material paste,
The raw material paste may be filled in an edible film or the like.

In this way, kerfs are formed at predetermined intervals on the opposing wall portions of the kamaboko, which have been molded into a desired shape and have been heated and solidified. In this case, the workability is good if the kerfs are formed by a plurality of cutting blades arranged at predetermined intervals.
When the edible film is filled with the raw material paste, a kerf may be formed on the edible film.

[0014]

1 and 2 show an embodiment in which the present invention is applied to a kamaboko. The kamaboko 11 is formed in a rectangular parallelepiped shape as a whole, and a plurality of kerfs 12 are formed in parallel in the opposing wall portions A and B at intervals a of 8 mm or less. A flaky portion 13 is formed between the cut grooves 12. Also, kerf 1
The depth of 2 is about 1/3 of the length b of one side located between the opposing wall portions A and B. The surfaces of the walls A and B on which the kerfs 12 are formed are colored red.
Further, in this kamaboko 11, a slit 14 that is substantially perpendicular to the kerf 12 is formed by penetrating the central portion of the opposing wall portions parallel to the kerf 12 (that is, the surfaces where the kerf 12 is not visible). Has been done.

The kamaboko 11 is manufactured as follows. That is, to 100 parts by weight of salted ground pollack of pollack, 1.5 parts by weight of salt, 5 parts by weight of starch, 3 parts by weight of sugar, and 30 parts by weight of water were added and mixed with a stirrer to form a raw material paste. To do. This raw material paste is extrusion-molded by an extrusion molding device so that the cut surface becomes a square, sitting, and steam-heated to solidify. The kamaboko solidified in this manner is manufactured by inserting the kerfs 12 and the slits 14.

This kamaboko 11 can be eaten as it is with soy sauce, wasabi, etc., or can be boiled with a seasoning liquid and eaten. In this case, other ingredients such as perilla, cucumber, ham, sausage, cheese, and eggs can be inserted into the slit 14 to change the taste. Then, when eaten, the flaky portion 13 is separated and a good texture is obtained. Further, since the surfaces of the walls A and B are red and the color inside the kerf 12 is white, if the kerf 12 is displaced and the inside is exposed, a white color can be seen in the red color, giving an aesthetic effect. Is obtained.

FIGS. 3 and 4 show another embodiment in which the present invention is applied to a kamaboko. The kamaboko 11 is formed in a rectangular parallelepiped shape as a whole, and a plurality of kerfs 12 are formed in parallel on the opposing wall portions A and B at intervals a of 8 mm or less. A flaky portion 13 is formed between the cut grooves 12. In addition, in this kamaboko 11, a slit that penetrates the central portion of the wall portion (that is, the surface in which the kerf 12 is expressed in a comb tooth shape) that is perpendicular to the kerf 12 and that is substantially perpendicular to the kerf 12 is formed. 14 is formed. Also in this kamaboko 11, when it is eaten, the flaky portion 13 is scattered and a good texture is obtained. The manufacturing method is the same as that of the embodiment shown in FIGS. 1 and 2.

FIGS. 5 and 6 show still another embodiment in which the present invention is applied to a kamaboko. This kamaboko 11 is formed in a rectangular parallelepiped shape as a whole, and a plurality of kerfs 12 are formed in the opposing wall portions A and B at intervals a of 8 mm or less.
Are formed in a grid pattern. And the kerf 12
To form a linear portion 15. Also in this kamaboko 11, when it is eaten, the linear portions 15 are scattered and a good texture is obtained. This texture is similar to so-called crab-foot kamaboko, which is formed by forming a large number of kamaboko into fibers. However, a point different from the conventional crab foot or kamaboko is that the linear portion 15 has a shape in which it is bundled by an uncut portion in the middle, and the linear portion 15 is formed by inserting teeth from the facing wall portions A and B. Since it can be chewed from the protruding direction, the feeling of dislocation can be further increased. The manufacturing method is similar to that of the embodiment shown in FIGS. Note that FIG. 6 is a cross-sectional view taken along the groove 12 in the vertical direction, as shown by line VI-VI in FIG.

FIGS. 7 and 8 show still another embodiment in which the present invention is applied to a kamaboko. The kamaboko 11 is formed in a rectangular parallelepiped shape as a whole, and the kerfs 12 are parallel to the opposing wall portions A and B (portions centered on the diagonally opposite sides of the upper and lower surfaces) with an interval a of 8 mm or less. Is formed in. Then, a flaky portion 13 is formed between the cut grooves 12. As shown in FIG. 8, the flaky portion 13 has a triangular shape, and a connecting portion 16 is provided between the facing flaky portions 13. Also in this kamaboko 11, when it is eaten, the flaky portion 13 is scattered and a good texture is obtained. The manufacturing method is similar to that of the embodiment shown in FIGS. Note that FIG. 8 is a cross-sectional view taken along the groove 12 as shown by the line VIII-VIII in FIG.

FIG. 9 and FIG. 10 show still another embodiment in which the present invention is applied to a kamaboko. This kamaboko 11 is formed in a cylindrical shape as a whole having a hole 17 in the center thereof, and has a kerf 12 in the opposing wall portions A and B.
It is formed in parallel with an interval a of not more than mm. Then, a flaky portion 13 is formed between the cut grooves 12. As shown in FIG. 10, the flaky portion 13 has a shape surrounded by a circular arc and a chord, and the flaky portion 1 is opposed to the flaky portion 13.
A connecting portion 16 is provided between the three. Also in this kamaboko 11, when it is eaten, the flaky portion 13 is scattered and a good texture is obtained. Also, other ingredients such as perilla, cucumber, ham, sausage, cheese, and eggs can be inserted into the holes 17 to change the taste. The manufacturing method is
This is similar to the embodiment shown in FIGS. 1 and 2. The first
FIG. 0 is a cross-sectional view taken along the groove 12 as shown by the line X--X in FIG.

FIGS. 11 and 12 show still another embodiment in which the present invention is applied to a kamaboko. The kamaboko 11 is formed in a cylindrical shape as a whole having a hole 17 in the center thereof, and kerfs 12 are formed in parallel on the opposing wall portions A and B at intervals a of 8 mm or less. Then, a flaky portion 13 is formed between the cut grooves 12. In this case, each kerf 12 is formed to a depth where it is partially exposed to the inner periphery of the hole 17, and as shown in FIG. 12, the flaky portion 13 has an arc shape, and the facing flaky shape. A connecting portion 16 is provided between the portions 13. In this kamaboko 11, when eaten, a flaky portion 13
The feeling of disparity can be further obtained. The manufacturing method is similar to that of the embodiment shown in FIGS. In addition, FIG.
FIG. 12 is a cross-sectional view taken along the groove 12 as indicated by line XII-XII in FIG. 11.

FIGS. 13 and 14 show still another embodiment in which the present invention is applied to kamaboko. The kamaboko 11 has a rectangular parallelepiped shape as a whole, and has a hole 17 penetrating the center of the upper and lower surfaces. Then, the kerfs 12 are formed in parallel in the opposing wall portions A and B (portions centered on the sides located on the diagonals of the upper and lower surfaces) at intervals a of 8 mm or less. Then, a flaky portion 13 is formed between the cut grooves 12. In this case, each kerf 12 is formed to a depth where it is partially exposed on the inner periphery of the hole 17, and as shown in FIG. 14, a flaky portion 13 is formed.
Has a shape in which a part of a triangle is cut out by an arc, and a connecting portion 16 is provided between the facing thin piece-shaped portions 13.
Also in this kamaboko 11, when eating, the feeling of the flaky portion 13 becoming looser can be further obtained. The manufacturing method is similar to that of the embodiment shown in FIGS. The 14th
The drawing is a cross-sectional view taken along the groove 12 as indicated by line XIV-XIV in FIG.

In each of the above embodiments, the slit 1
4 and the bottom of the hole 17 may be closed.

Test Example 1 In the kamaboko 11 shown in FIGS. 1 and 2, a block having a length of 20 mm, a width of 35 mm and a height of 35 mm was used as a whole, and various kerfs 12 were formed from the opposing wall portions A and B, respectively. They were put in parallel at different intervals. The depth of the cut groove 12 was 8 mm. Further, a slit 14 that is substantially perpendicular to the kerf 12 is provided.

Each kamaboko 11 obtained in this way was mixed with 10
The name of the panel was sampled and the quality of the texture was evaluated. The evaluation is good when there is a sense of disparity and abundant changes,
The average score of the panelists (rounded to the nearest whole number) was displayed by performing a 10-point method with 10 being the best and 1 being the lowest. The results are shown in Table 1.

As shown in Table 1, the distance between the kerfs 12 is preferably 8 mm or less, more preferably 5 mm or less, and more preferably 3 mm in order to obtain a good texture with a feeling of disarray. It can be seen that the following is most preferable.

Table 1 (Relationship between kerf interval and texture) Interval of kerf Evaluation of texture 10 mm 2 8 mm 5 6 mm 5 5 mm 7 4 mm 8 3 mm 10 2 mm 10 Test Example 2 FIG. 1 and FIG. In the illustrated fish cake 11, the entire block is a block having a length of 27 mm, a width of 35 mm and a height of 35 mm.
The kerfs 12 were inserted at various intervals of mm and with various depths. Further, a slit 14 that is substantially perpendicular to the kerf 12 is provided. Each of the kamaboko thus obtained was tasted by 10 panelists, and the quality of the texture was judged. The evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 2.

Table 2 (Relationship between depth of kerfs and texture) Depth of kerfs Evaluation of texture 2 mm 3 4 mm 5 6 mm 7 8 mm 8 9 mm 10 10 mm 10 11 mm 10 12 mm 10 From Table 2, kerfs The deeper the texture, the better the texture with a feeling of variation, especially the depth of 9 mm or more (about 1 / thickness)
It can be seen that excellent texture is obtained in 3 or more).

Test Example 3 In the kamaboko 11 shown in FIGS. 5 and 6, the entire block is 20 mm in length × 35 mm in width × 35 mm in height, and various kerfs 12 are provided from opposing wall portions A and B, respectively. It was put in a grid pattern at different intervals. The depth of the cut groove 12 was 8 mm.

Each kamaboko thus obtained is
The taste of the texture was judged by allowing 10 panelists to sample. The evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 3.

Table 3 (Relationship between kerf interval and texture) Interval of kerf Evaluation of texture 10 mm 2 8 mm 5 6 mm 6 5 mm 7 4 mm 7 3 mm 8 2 mm 10 1 mm 10 As shown in Table 3, In order to obtain a good texture with a squeaky feeling, the interval between the kerfs 12 is preferably 8 mm or less, more preferably 5 mm or less, and 3
It turns out that it is the most preferable that it is less than or equal to mm.

[0032]

EFFECTS OF THE INVENTION The kneaded product according to the present invention has the above-mentioned constitution, and the thin flaky portions formed on both side surfaces of the product are made independent by the kerfs. Therefore, when they are bitten they will separate and come apart in the mouth. Moreover, since each of the separated parts is in the form of flakes, it gives a texture greatly different from that of the conventional kneaded product as described above.

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment in which the present invention is applied to a kamaboko.

FIG. 2 is a sectional view taken along line II-II in FIG.

FIG. 3 is a perspective view showing another embodiment in which the present invention is applied to a kamaboko.

4 is a sectional view taken along line IV-IV in FIG.

FIG. 5 is a perspective view showing still another embodiment in which the present invention is applied to a kamaboko.

6 is a sectional view taken along line VI-VI in FIG.

FIG. 7 is a perspective view showing still another embodiment in which the present invention is applied to a kamaboko.

8 is a sectional view taken along the line VIII-VIII in FIG.

FIG. 9 is a perspective view showing still another embodiment in which the present invention is applied to a kamaboko.

FIG. 10 is a sectional view taken along line XX of FIG.

FIG. 11 is a perspective view showing still another embodiment in which the present invention is applied to a kamaboko.

12 is a sectional view taken along line XII-XII in FIG.

FIG. 13 is a perspective view showing still another embodiment in which the present invention is applied to a kamaboko.

14 is a sectional view taken along line XIV-XIV in FIG.

[Explanation of symbols]

11 is a kamaboko, 12 is a kerf, 13 is a flaky part,
14 is a slit, 15 is a linear portion, 16 is a connecting portion, 1
7 is a hole, a is a gap between kerfs, and A and B are opposing wall portions.

Claims (6)

[Claims] 1. A block-shaped kneaded product, comprising kerfs formed from both side surfaces facing each other with a center in between, and facing parallel to each other, and substantially parallel to each other.
And a plurality of flaky portions extending from the respective side surfaces separated from each other by the kerfs toward the opposite side surfaces thereof, the flaky portions each being bitten in the mouth. A block-shaped kneaded product characterized by the fact that it is separated to give a feeling of separation. 2. The block-shaped kneaded product according to claim 1, wherein the entire shape is a substantially regular hexahedron. 3. The block-shaped kneaded product according to claim 2, wherein the central portion has a slit provided so as to be orthogonal to the cutting direction of the kerf. 4. The block-shaped kneaded product according to claim 2, wherein the central portion has a through hole provided so as to be orthogonal to the cutting direction of the kerf. 5. The block-shaped kneaded product according to claim 1, wherein the overall shape is cylindrical. 6. The block-shaped kneaded product according to claim 2, which has a through hole provided in the central portion so as to be orthogonal to the cutting direction of the kerf.