JPS622788B2 - - Google Patents

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a new artificial shell and a method for manufacturing the same, and in particular, to molding the shell of shrimp or crab using minced fish material to improve decorativeness and processability. The present invention relates to a method for manufacturing an artificial shell that can be eaten as well as heated and cooked.

[Conventional technology]

Previously, the present inventor developed a kamaboko food flavored to resemble crab leg meat using a kneaded material containing minced fish material. These kamaboko foods not only have the appearance and shape of natural crab leg meat, but also have a good taste, are fibrous, and have textures such as chewiness that are very similar to those of natural crab leg meat, and have been well received. These kamaboko foods are
It exhibits natural crab or shrimp meat,
There was something lacking in terms of exterior decoration. In other words, these crab or shrimp-like kamaboko do not have the shell that natural crabs or shrimp have, and the presence or absence of this shell affects the decoration or value of the food.

[Problem that the invention seeks to solve]

Incidentally, in recent years, artificial shells that resemble the shells of crabs, shrimps, etc. have been developed for the purpose of decorating dishes. These artificial shells are mainly molded from synthetic resin or waxing material, and are merely used as decorative items.

Therefore, conventional artificial shells cannot be eaten or cooked. These artificial shells were simply displayed on the dining table, and after the meal was over, they were simply discarded or reused for decoration.

Therefore, even if crab or shrimp-like kamaboko were covered with a conventional artificial shell, the artificial shell would not be edible and would feel strange, which is why it has not been put to practical use yet. Furthermore, when the artificial shell is molded from a synthetic resin material or a brazing material, there is a problem in that the kamaboko covered with the shell cannot be heated as a whole.

Therefore, the present inventor devised a device to effectively solve the problems with conventional artificial carapaces.

An object of the present invention is to provide a method for producing an artificial shell that is edible and can be heated and is similar to the shell of a shrimp or crab.

[Means and actions for solving problems]

In order to achieve the above-mentioned object, the present invention places a minced fish material into a mold for forming the shape of a shell of shrimp or crab, allows it to sit until it becomes rubber-like, and then removes the mold. The molded product is dried to a moisture content of 10% or less, and if necessary, the molded product is treated with sweet vinegar to dehydrate it, and then dried to a moisture content of 10% or less. By placing the mold into a mold and letting it sit for a specified period of time, a rubber-like elastic molded product is created, which is then dried to a moisture content of 10% or less to create an artificial product that is as hard as a shell and has just the right amount of elasticity. It is made so that the shell can be obtained.

〔Example〕

An embodiment of the present invention will be described in detail below.

FIRST EXAMPLE This example shows a method for manufacturing a shrimp-tail-like shell.

As shown in FIG. 1, a sheet-like substrate 1 made of Teflon or the like is prepared. A pattern forming mold 2 for forming a pattern representing the outermost surface of the shrimp tail is placed on the substrate 1. This pattern shape forming mold 2
is molded from a sheet having a thickness equal to the layer thickness of the pattern to be revealed, and pattern shapes 3 are punched out as holes 4.

Specifically, pattern shape 3 is cut out on a 3 mm vinyl sheet.

A colored layer appearing on the outermost surface inside the pattern-shaped holes 4 is applied by a colored spray.

Next, the minced fish material is cast into a mold to form a raised pattern. Of course, if this fish meat minced material is colored in advance, the above-mentioned coloring spray can be made unnecessary. Furthermore, the ground fish material is obtained by adding starch, salt, chemical seasonings, etc. to ground fish such as Sukemune cod, seasoned to resemble shrimp meat, and ground.

In addition, specifically, the above-mentioned minced fish material is constituted by the following component ratio.

Surimi fish meat 10kg Food salt 270g Flour starch 800g Marumiron 7g Calcium carbonate 5g Among the ingredients, human sweetener is added to prevent fried tofu from burning, and calcium carbonate is used to make the fish paste white.

After the minced fish material is placed in the pattern-forming mold 2, it is allowed to sit for a predetermined period of time until the minced fish material exhibits rubber-like elasticity.

After the above-mentioned sitting process is completed, the basic shape forming mold 5 is placed so as to overlap the pattern shape forming mold 2. The basic shape forming mold 5 is made of a nylon sheet, and a mold hole 6 is formed in this sheet in the shape of a flattened shrimp tail.
The depth of this mold hole 6 is set to a size that determines the wall thickness of the shrimp tail. Note that since a drying step is added in the subsequent process, the mold is made to be approximately three times as thick as the dry state.

The minced fish material is placed in the mold hole 6 and allowed to sit for a predetermined period of time until it becomes rubber-like. These sitting steps take about 10 to 60 minutes at about 20°C, and the minced fish material is allowed to sit until it becomes sufficiently rubbery.

In addition, by molding the minced fish material into the mold hole 6, the basic shape body is integrally laminated and bonded to the pattern shape body previously molded onto the pattern shape forming mold 2.

After the minced fish material placed in these molds is allowed to sit for a predetermined period of time and becomes rubber-like, the molds are removed and molded into a flat shrimp-tail shape as shown in Figure 2. Item 7 is completed. The molded product 7 made of ground fish material removed from the mold is dried. This molded product 7 has a moisture content of approximately 30
It is dried until it becomes around %.

The dried molded product 7 is three-dimensionally molded into the shape of a shrimp tail, as shown in FIG. The three-dimensional molded article 8 thus finished is further dried until the content of the three-dimensional molded article 8 is 10% or less, preferably about 8%.

The artificial shrimp tail produced in this way has a shrimp meat-like kamaboko product previously proposed by the present inventor.
By molding the shrimp head part 9 and attaching the shrimp head part 9, an artificial shrimp made of minced fish material is completed.

Second Embodiment In this embodiment, an artificial crab leg shell was manufactured, and as shown in Fig. 4, from a natural crab leg shell,
A female mold 10 in which a shell is expanded into a flat shape is prepared.

This mold 10 is formed from a sheet of an elastic synthetic resin material, and is applied along the surface of a natural carapace and then cut out. Therefore, an uneven pattern appears on the surface of the mold 10.

This mold 10 will be filled with minced fish material. When molding minced fish material, mold 1
A coloring agent is applied to the surface of 0 in advance by spraying or the like. After the coloring agent has been applied, the minced fish material is placed in a mold, and after being molded, the minced fish material is allowed to sit until it exhibits a rubber-like elasticity. Moisture content is 40-50
After aging for a predetermined period of time, the mold 10
Cut out the shape more.

The die-cut sheet-like molded product is then three-dimensionally formed into a hollow crab foot shell 11 using a male die or the like, as shown in FIG. After three-dimensional molding, the finished product is further dried to a moisture content of 10% or less.

Third Embodiment In this embodiment, first, the molded product cut out in the above two embodiments is directly immersed in an acetic acid solution. In this case, sweet and sour vinegar is generally used. By immersing the fibrous material in the sweet vinegar solution, the vinegar permeates into the fish paste material due to osmotic pressure, and the water contained therein is dehydrated. When the moisture contained in the minced fish material is replaced with vinegar and the moisture is removed, the meat becomes firmer, that is, has increased elasticity, and becomes a fibrous material that has been preservative-treated. The time for immersion in the sweet vinegar solution varies depending on the material of the surimi, but is generally about 5 to 10 hours, and the immersion time can of course be adjusted as necessary.

Note that when the shaped surimi material is immersed in a 100% vinegar solution, the protein in the surimi material is immersed in acetic acid, the main component of vinegar, causing protein denaturation, which tends to change the color to white. So, as mentioned above,
Sweet vinegar mixed with seasonings such as vinegar, sugar, and salt is used, and by using this, the minced fish material does not discolor and can maintain its natural color.

Next, once this sweet and vinegar treatment has been completed, the shells are dried at low or high temperatures so that the moisture content is 10% or less, as in the previous example, thereby producing edible shellfish with a flavor such as crab or shrimp. Manufacture.

〔Effect of the invention〕

As described above, according to the present invention, the following excellent effects are exhibited.

(1) By molding the shells of shrimp, crab, etc. using minced fish material, a novel food that can be cooked and eaten can be provided.

(2) Artificial shells of shrimp, crab, etc. can be easily and industrially mass-produced using ground fish material.

(3) After molding the minced fish material, let it sit to form a rubber-like shape.
By drying it to a moisture content of 10% or less after demolding, it is possible to create an artificial shell that is as hard as a shell but also has appropriate elasticity.

(4) The obtained artificial shell can be combined with shrimp or crab meat-like kamaboko obtained by using minced fish material to improve its commercial value as much as possible.

[Brief explanation of the drawing]

Fig. 1 is a process diagram showing a first embodiment of the present invention, Fig. 2 is a plan view of a molded product obtained by the first embodiment, and Fig. 3 is a plan view of a molded product obtained by the first embodiment. FIG. 4 is a perspective view of the mold used in the second embodiment; FIG. 5 is a perspective view of the molded product obtained in the second embodiment. It is. In the figure, 1 is a substrate, 2 is a mold for forming a pattern, 3 is a mold for forming a basic shape, 10 is a mold, 8 is a shrimp tail molded product, and 11 is a crab foot shell.

Claims (1)

[Scope of Claims] 1. Filled with salt-added fish minced material into a mold that forms the shape of a shell of shrimp or crab, let it sit until it becomes rubber-like, and then removed from the mold. A method for producing an artificial shell, characterized by drying the shell to a moisture content of 10% or less. 2. Fill a mold with salt-added minced fish material into a mold to form the shape of a shrimp or crab shell, let it sit until it becomes rubber-like, then remove it from the mold, and treat the molded product with sweet vinegar. Dehydrated and contains 10% moisture
A method for producing an artificial carapace, which comprises drying as follows.