JPH0227963A - Production of crab-flavored fish-paste product - Google Patents

Abstract

PURPOSE:To provide a product having the form of a cut end of a natural product, such as crab leg, by forming a kneaded material into a cylindrical body, binding the resultant body so as not to loosen the fibrous or linear body in a binder, cutting the cylindrical body into short pieces before lightly heating and cooling the cut body. CONSTITUTION:A kneaded material is fed to a conveyor while being formed into a sheetlike shape. A colored part is simultaneously formed in the sheetlike kneaded material and the resultant material is cooked, heated and cooled. Cuts are then formed in the obtained material with a slitter so as to form fibrous or linear deep notches. The resultant sheetlike kneaded material is subsequently rolled into a cylindrical body, which is subsequently cut into plural short pieces at a prescribed angle (including 90 deg.) to the axial direction thereof, then lightly heated and cooled. Thereby, the objective crab-flavored fish-paste product is produced.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing a crab-flavored paste product, and in particular,
This invention relates to a method for producing a product in which ground fish meat (hereinafter referred to as "surimi") is heat-processed and coloring is also applied.

In recent years, a kamaboko product called crab kamaboko, which uses bond and minced meat as main ingredients and resembles the orientation of a crab, has been developed and is gaining popularity and is rapidly spreading in Japan. In addition, the products and manufacturing machinery are also exported overseas, and even in countries where seafood paste products were not familiar until recently, they began to be consumed as a substitute for real crab meat, and gradually their unique product value was introduced into the market. It's being built up.

Particularly in the North American region, the period when crab-style kamaboko products began to be imported was also the time when the sources of real crab W began to be depleted, and with the rise of the health boom in the early 1900s, fish meat as obi-hakukan became sweaty. Crab II! (Consumption of kamaboko products in North America is increasing at a high rate.

Also, in the same area, Kani I! ＠The market for kamaboko products is mainly as ingredients for seafood salads in the restaurant industry, but the market for general households has been developed ahead of the market, so it is more popular than the stick-shaped products generally distributed in Japan. Salad flakes, which are diagonally cut into small pieces, are becoming popular.

(Prior art a) Conventionally, the method of heating and coloring surimi involves using a film, coloring and molding it, and heating it in accordance with the manufacturing method for bar-shaped products as shown in FIG. After cooling to solidify the color, the film was peeled off and cut to size.

a-1. The paste-like surimi of fish meat from the crushed meat of a silent cutter, etc. is processed from the molding nozzle 2 by the molding pump l of the molding machine, as shown in the enlarged view of the molding nozzle in Figure 6. The surimi is fed and extruded as a surimi sheet 3 onto a conveyor belt.

a-2 This surimi sheet is solidified into a gel by heating and cooling AW4 using gas, steam, or a combination thereof, and is sent to the slitter 7 after passing through a cooling stage.

The a-3 slitter 7 is used to make the surimi sheet into fibers or to make deep linear notches in the sheet (
(Hereinafter referred to as shredding).

a-4 The sheet of surimi passed through the above slitter is sent to the winding device 9 while being developed into a sheet, and is rolled diagonally in the advancing direction of the conveyor by, for example, the method detailed in Japanese Utility Model Publication No. 58-105885. The surimi is wound up into a rod-shaped surimi (hereinafter referred to as a rod-shaped surimi).

a-5 Next, coloring, packaging and cutting #JT Soukou 25, the 7th
As shown in the figure, a film 27 is coated with raw (unheated) surimi (hereinafter referred to as colored surimi) 20 colored with a food coloring such as vermilion in stripes of a desired width.
Wrap the colored surimi 20 around the bar-shaped surimi 20 with the coated side inside, and wrap the remaining film 27 at the end of the bar-shaped surimi 20.
The base of the side is sealed with a sealer 28.

The rod-shaped body with the film 27 sealed thereon is sent to the heating/cooling device 12, where the rod-shaped body is first steamed, the food coloring on the film is transferred to the rod-shaped body, and then the rod-shaped body is cooled. Various methods such as a refrigerator or air cooling can be used for cooling.

After cooling, the film is peeled off from the rod-shaped body, and the rod-shaped body to which the A-6 food coloring has been transferred is cut diagonally or into tubes using a cutting tool W11.

a-7 The colored sticks (corresponding to the paste product of the present invention in this example) that have become loose pieces are collected and vacuum packed for shipping using a vacuum packaging device F 14, and then placed in a heating/cooling device 15. After heating and cooling for final sterilization, it is shipped.

In this method of manufacturing colored paste products, in addition to the originally necessary heating and cooling, such as heating and cooling for cooking (a-2) and heating and cooling for final sterilization (a-7), Furthermore, heating and cooling for dye transfer-a-6
This process is not only complicated, but also requires a large amount of energy and energy costs.

Furthermore, the dye transfer film used in a-6 is unnecessary because it will eventually be peeled off.
This is pushing up material costs.

In addition, the process of wrapping the transfer film around and sealing it and peeling off the film were originally redundant, and in particular, the process of peeling off the film had to be done manually as mechanization is the norm in Japan.
The personnel costs were high.

(Prior art, c) Therefore, to address the above-mentioned problems, in order to particularly reduce the cost of film materials and omit the steps of wrapping and peeling off the film, the surimi is first formed into a sheet and then fed to the conveyor belt. At the same time, a technique was developed to form colored areas on the surimi sheet.

This technique eliminates the steps of wrapping the film, heating and cooling for transferring the food coloring from the film to the surimi rod, and removing the film from the rod in step 5 of the prior art a. Now you can.

Hereinafter, a rod-shaped structure will be explained as an example.

Broadly speaking, there are two types of these technologies, which are the same up to the middle of the process.
), (prior art C).

The process parts common to prior art a are shown in FIG. 5, the parts unique to the prior art are shown in FIG. 2.8.10, and the parts unique to prior art C are shown in FIG. 9. The explanation will be based on.

(Prior art b) b-1 As shown in Fig. 2, a coloring pump 5 provided with a coloring nozzle 6 aligned with the nozzle 2 of the slicing machine co-extrudes the surimi and colored surimi onto a conveyor belt and colors the surimi. Form a sheet of surimi.

The colored surimi is pushed out to a position where the outer part of the surimi sheet 3 of the main body is colored when it is later wound up into a rod-shaped body.

b-2 The colored surimi sheet 3 is solidified into a gel-like state by a heating/cooling device 4 as shown in FIG. 5, and b-3 is shredded by a slitter 7.

b-4 Roll up the surimi sheet into a rod.

b-5 As shown in FIG. 8, the continuously molded rod-shaped body is cut into a certain length using a large-cutting machine 29, and then the rod-shaped body is hardened to the extent that it does not fall apart. Lightly heated and cooled by the heating/cooling device 12.

b-6 A rod-shaped body of a certain length is hung on the kizami device 11.

At this time, in order to cut the finished appearance as closely as possible to the desired shape, for example, the shape of a crab's leg, cut the incisions while adjusting the linear direction of the m-fibers or notches on the rod, the position of the coloring, etc. It is necessary to supply it to the device 11.

However, since the rod-shaped body is made from minced fish meat, it is soft, and it is extremely difficult to maintain its straight shape on the bottle stand, which is automatically transferred by a machine, and to prevent the fibers from changing direction. Therefore, it is supplied to the kizami device 11 while adjusting the shape manually. .

b-7 Vacuum punch and sterilize the colored rods that have become loose.

(Problems with conventional technology) In b-5, the continuous rod-shaped body is cut into a certain length and then heated and cooled. Although there is an advantage in that it can be used in a narrow space in terms of layout, there remains the costly part of manually feeding the rod-shaped body in b-6 to the kizami device 11.

(Prior Art C) Since steps up to c-4 are the same as those in step b-4ffi of the prior art process, the steps from c-5 onwards will be explained.

c-5 A rod-shaped body that has been continuously molded! As shown in FIG. 9, the bar is first heated and cooled in a heating/cooling device 12, and then passed through a kizami device 11 as a continuous bar.

c-7 Vacuum pack and sterilize the colored rods that have become loose.

(Problem with Prior Art C) This process overcomes the problems in the prior art process, but solves the problem of having to manually feed the rod-shaped body to the kizami device in b-6. Although it is possible to do so, it requires a long enough heating and cooling line to heat and cool the rod-shaped body that has been continuously molded as it is in C-5 of wood technology for the necessary time, and it also requires a large space layout. It may become a constraint.

(Problems with both prior art techniques i1 and c) In each of the prior art techniques b-6 and c-6, the cut surfaces cut diagonally or into tubes by the kizami device are sharp, and the shapes of natural products such as crabs are sharp. It has an artificial appearance that is very different from the feel, thus making the product unsuitable for the market's needs for a natural look.

(Objective of the Invention) The main object of the present invention is to provide a method for producing a dough product whose final cut surface has the appearance of a natural product, in view of the problems common to the above-mentioned prior art.

A further object of the present invention is to provide a crab-flavored paste that can prevent fibrous or linear materials from falling apart during the process and has a textured texture when the product is eaten. .

(Means for solving the problem) Therefore, in the method for producing a paste product of the present invention, the paste is fed to a conveyor while being formed into a sheet,
At the same time, the sheet-like dough with colored parts formed thereon is cooked, heated, cooled, and then cut into deep fibrous or linear incisions using a slitter, and this sheet-like dough is further rolled up to form a rod-shaped body. After feeding out the rod-shaped body, the rod-shaped body is rotated at a certain angle (including 90') with respect to its axial direction. In the method of cutting into l# number of short pieces, i. After forming the dough into a rod-like body and using a binding device to prevent the fibrous or linear body from coming apart, cutting it into short pieces before heating and cooling lightly. It is characterized by

(Function) In the method for producing a dough product of the present invention having the above-mentioned characteristics, the rod-shaped dough is cut into short pieces before being lightly heated and cooled to solidify it, and then subjected to the above-mentioned light heating and cooling process. One of the conveyor belts on the line between
ii17+ II: Due to some other kind of impact, the cut plane of the incision previously made in the paste becomes slightly misaligned.

Therefore, the paste product exhibits a fibrous appearance of natural products such as fish meat or crab legs.

Furthermore, since the material is cut into short pieces relatively early, it is easy to introduce machinery for subsequent handling, resulting in labor savings.

At the same time, since we are dealing with short pieces, we are able to handle continuously formed rod bodies as they are (compared to conventional processes, this process does not require particularly long sections, which is advantageous in terms of factory layout).

Furthermore, because the material is cut into pieces relatively early, the efficiency of heating and cooling the material is increased by increasing the surface species of the material.

When these short pieces are cut during the process, a binding device is already used to prevent them from coming apart by utilizing the slight adhesiveness of the material itself, so there is no possibility that the fibrous or linear material will come apart. This can be prevented, and a crab-flavored paste with a fibrous texture can be provided when the product is consumed.

(Example) Hereinafter, the present invention will be described in detail based on an example shown in the drawings in which a cut stick of minced fish meat is used as an example of the product.

FIG. 1 shows the process steps for producing a paste product according to this embodiment.

[Description of the Apparatus J First, the apparatus for forming this process will be explained step by step.

1 is a molding pump that supplies the surimi from a crushing device such as a silent cutter, and 2 is a molding nozzle that molds the surimi into a sheet while extruding the surimi.

5 is a coloring pump in which the molding nozzle 2 has a coloring nozzle 6 built therein.

From below the nozzles 2, 6 of both pumps 1, 5, a conveyor belt extends in a direction to convey the extruded surimi sheets to the next device.

4 is a heating slitter equipped with a cooling device that uses gas fire, steam, or a combination of these g2. 7 is a slitter that turns the surimi sheet into fibers or makes deep linear notches in the sheet (hereinafter referred to as shredding again) It is.

Next to the slitter 7, there is provided a winding device 9 for winding the shredded surimi spread into a sheet into a stick.

Optionally, a coating device 8 is placed between the slitter 7 and the winding device 9 for applying a glue to the shredded surimi, which is still unfolded into a sheet.

Then, a binding device #IO is placed, and then a cutting device $11 for chopping the rod-shaped body into short pieces is provided.

Next, when the coating device 8 is installed, a heating/cooling device 12 for lightly heating and cooling the short piece of the bar is provided, followed by a vacuum packaging @ device 13 and a heating/cooling device for final sterilization.
A cooling device 14 is installed.

If the coating device is not installed, the A-airing device 13 and the heating/cooling bag s14 for final sterilization are installed following the kizami device.

[Manufacturing method] Next, a method for manufacturing a paste product using this manufacturing process will be explained.

d-1 First, from the nozzle 2 of the machine to form minced meat such as fish meat supplied from the dispersing device via the molding pump 1, the blue color Q%26 colored with food coloring is fed to the nozzle 6 of the coloring pump 5.
Then, both are extruded simultaneously to extrude a linearly colored surimi sheet 3 onto a conveyor belt.

d-2 A sheet of surimi is cooked and heated in a heating/cooling device 4 to solidify it into a gel-like state, and then cooled.

d-3 Next, the Kamapoko sheet is shredded using the slitter 7.

One of the methods is JP-A No. 61-282056.
A knife roller having a plurality of link-shaped annular blades formed in parallel, as disclosed in 2003, is formed into a slope with a partner roller having an opposing cylindrical portion, and a semi-cylindrical sheet is fed between them. There is a method that involves cutting into a number of long thin filaments in the direction of propagation.

Alternatively, as described in the above-mentioned publication as a conventional example, a combination of a roller having a plurality of parallel annular grooves on its surface and a roller having opposing grooves, or a combination of these rollers, the phase of the roller may be changed. Some machines are installed in a staggered manner, and the kamaboko sheets are sent between them to be shredded by cutting.

d-4-1 (a-4) The shredded surimi is transported again on the conveyor while being rolled out into a sheet, and if necessary, the coating device 8 coats the raw surimi into a thin layer before winding it up in the next process. Apply a thin layer of melted glue to the sheet. This coating material serves to wrap the sheet more tightly.

However, as mentioned above, the paste-like solution should be sufficiently thin so that it does not interfere with the subsequent process in which the cut surface by the slitter is shifted and the cut by the scorer becomes gradually shaped.

The coating device includes, for example, a hopper 15 as shown in FIG.
A roller 16 and a piano wire 17 are used. That is, first, the hopper 15 filled with the coating material 18 is brought into contact with the surimi sheet [9] that has passed through the slitter 7.
Surimi with adjusted viscosity is also used for the cloth material. and,
The roller 16 is rotated, and the filled coating material 18 is attached to the roller 16 from the lower part thereof.As the roller 16 rotates, the coating material 18 moves onto the surimi sheet 19 and is peeled off from the roller J6 by the piano [17]. Transfer to surimi sheet 25i'#+1.

d-4-2 (b-4) A coating material is applied, or
The untreated surimi sheet is sent to a winding device 9. Kamapoko, which has already been shredded, can be prepared here, e.g.
According to the method detailed in Japanese Utility Model Application No. 58-i05885, the material is wound diagonally in the direction of progress of the conveyor to form a rod-shaped material.

d-4-3 Binding device 10 is Honda 1 morning 1 Jojin 1
It is detailed in Toku 14 Sho 62-49672 by Ton, and No. 4
As shown in the figure, the rod-shaped body 20 is wrapped in a belt using a clamping body 23 that has a groove 22 that clamps the upper central part of the belt 2) of the belt conveyor from the left and right. The bar-shaped body is pressed from above by a groove wheel 24.

d-5 (a-6) Cut the rod-shaped body into short pieces by diagonally or cylindrically using a kizami tool.

d-6 (a-5) Lightly heat and cool the short pieces of the fish stick using 710 Heat/Cool [12].

This step is to harden the surimi strips.

In other words, for the surimi to which a coating material has been applied in some cases, the coating material acts as a paste, and for sticks to which no coating material has been applied, it provides the assimilation effect of the main body.

d-7 The surimi rods that have been further heated and cooled as short pieces are collected and vacuum packed using the vacuum packaging device 13 for delivery, and then heated and cooled @ $1
4 for final sterilization, cool and serve for delivery.

[Detailed explanation of the action of the present inventionj The operation of the present invention will be explained in detail based on the present embodiment.

First, in the present invention, as in the present embodiment, the surimi stick is put through the kizami machine after step 4 in the prior art is completed and before the heating and cooling in step 5 is performed. Before the surimi rod solidifies, it may be subjected to vibrations from the conveyor belt during the process or some other impact. For this reason, the cutting direction of the surimi stick by the slitter slips in the direction of the length of the fibers or lines, and each fiber or line is gradually scraped at the cut end by the kizami machine. Therefore, the shape of this cut is just like that of a natural product such as fish meat or crab legs.

Similarly, in d-4 and tfII of this embodiment, when step 4 in the prior art is completed, proceed to step 6 in the prior art as d-5 to form stick-shaped short pieces of surimi using a kizami machine. Because of this, this chopping work can be done on the conveyor line leading to step d-4. Therefore, unlike the prior art process, there is no need to manually transfer the rod-shaped body to be applied to the kizami machine.

Furthermore, since the rods are short pieces when sending them to the heating and cooling process, even if the line has to be bent at a sharp angle due to the layout of the factory, the direction of travel of the sticks can be adjusted by the machine. can be easily changed. That is,
In the conventional technology that handles long objects with no waist, this is the first method.
A gently curved curved conveyor 3 as shown in diagram O
In contrast to having to prepare a conveyor belt and gently change the direction of travel, in the present invention, for example, the next conveyor belt is stacked on top of the other and short pieces of surimi are dropped onto it. The direction of movement of the short pieces can be changed.

Alternatively, similarly, unlike prior art C, a sufficiently long portion is not necessarily required for the work to be sent to the heating/cooling process described above.

In addition, in the heating and cooling that may be performed in step 6, since the surimi rods are already small, the surface area per container is large, so both heating and cooling are efficient and the process time can be shortened.

(Effects of the Invention) According to the above-described method for producing a paste product of the present invention, the cut edges of the product are stepped and resemble the cut edges of natural products such as fish meat, crab legs, etc., so it is suitable for people who prefer a natural atmosphere. We can manufacture products that best meet your needs.

Furthermore, since the materials handled are made smaller at a relatively early stage of the process, there are fewer constraints on the factory layout and site costs can be reduced.

Since the material used is made smaller at a relatively early stage of the process, the surface area per weight of the material increases, increasing heating and cooling efficiency, and reducing energy costs in subsequent heating and cooling processes.

[Brief explanation of the drawing]

FIG. 1 is a process diagram according to an embodiment of the present invention. FIG. 2 is an enlarged view of a molding nozzle according to an embodiment of the present invention. FIG. 3 is a sectional view of a coating device according to an embodiment of the present invention. Cross-sectional view of Fig. 5 Process diagram of prior art a Fig. 6 Enlarged view of the molding nozzle in prior art a Fig. 7 Coloring process diagram of conventional technology a Fig. 8 Partial process diagram of conventional technology Fig. 9 Prior art C Partial process diagram Figure 10 Diagram of the shape of the conveyor used in the conventional technique 1 Forming pump 2 Forming nozzle 3 Surimi sheet 4 Heating/cooling device 5 Coloring pump 6 Coloring nozzle 7 Slitter 8 Coating device 9 Winding device 10 Binding device 11 Kizami Attire! 12 Heating/cooling device 13 Vacuum packaging device Heating/cooling device Hopper Loaf Piano Wire Coating material Surimi sheet passed through slitter Rod-shaped surimi belt Groove section Holding body Full coloring/wrapping/cutting device Colored surimi film sealer Large slicing cutting device Curve conveyor

Claims (1)

[Scope of Claims] 1. The dough is fed into a conveyor while being formed into a sheet, and at the same time, the sheet-like dough with colored parts formed thereon is cooked, heated and cooled, and then deeply slit in the form of fibers or lines using a slitter. This sheet-like dough is further rolled up to form a rod-shaped body and sent out, and then the rod-shaped body is cut into a plurality of short pieces at a certain angle (including 90°) with respect to its axial direction. In the method of producing a crab-flavored paste product by cutting, i. After forming the paste into a rod-shaped body and using a binding device to prevent the fibrous or linear body from coming apart, it is cut into short pieces before being lightly heated and cooled. A method characterized by cutting.