CN116113332A - Dried aquatic meat paste product and manufacturing method thereof - Google Patents

Abstract

The present invention addresses the problem of providing a dried aquatic meat paste product for use in instant foods or the like that can be reconstituted by hot water brewing or the like, wherein the reconstituted shape is curved, as in a dried water product obtained by directly drying a water product. The dry aquatic meat paste product is characterized by having a double-layer structure of an outer layer material and an inner layer material, and having a bending rate of 20% or more. As a method for producing the dried aquatic meat paste product, a double-layered material is produced by covering the outer periphery of an inner layer material having a higher moisture than the outer layer material with the outer layer material, heating the double-layered material, cutting the double-layered material, and drying the double-layered material with hot air, whereby the double-layered material is bent by a difference in shrinkage during drying.

Description

Dried aquatic meat paste product and manufacturing method thereof

technical field

The present invention relates to a dried aquatic meat puree product used in instant foods and the like that can be reconstituted by brewing in hot water or the like, and a method for producing the same.

Background technique

At present, as dry processed fishery products used as ingredients such as instant foods, dried fishery products obtained by directly drying aquatic products such as cuttlefish and octopus are used in addition to meat paste products such as dried kamaboko. In the case of directly using aquatic products such as cuttlefish and octopus, they may be discarded on the grounds that the specifications such as appearance and shape do not meet the standards. In recent years, the reduction of aquatic resources has become a problem, and in order to realize a sustainable society, effective use of aquatic resources is required.

The techniques of Patent Documents 1 and 2 are known as techniques for drying kamaboko used as ingredients such as instant foods. Moreover, the technique of patent documents 3 and 4 is known about the dry kamaboko using the ground meat of cuttlefish. By using fishery products in the form of minced meat in this way, waste of defective products and the like can be reduced, and fishery resources can be effectively used. However, dried processed aquatic products (meat paste products) obtained by making aquatic products such as cuttlefish, octopus, and shellfish into minced meat and drying them have inferior appearance and taste compared with dried processed aquatic products obtained by directly drying aquatic products. topic. In particular, in terms of appearance, dried processed fish products obtained by directly drying the processed fish products bend when restored with hot water or the like due to the contraction of the muscle fibers. The obtained dried processed fishery product (meat paste product) often has a flat structure similar to dried kamaboko, and there is a problem that the appearance does not have a sense of reality.

In addition, techniques of Patent Documents 5 and 6 are known as dried processed fishery products having a plurality of layers. The technology of Patent Document 5 describes a two-layered dried fish product and its production method as a method of compensating for the decrease in flavor due to drying, improving the monotony of the taste, and producing a dried fish product with good taste and texture. , is characterized in that it is produced by including the following steps, that is, a step of grinding fish meat paste and auxiliary raw materials with two kinds of different sodium amounts, and a step of forming thin slices of the ground fish meat paste blanks. , the step of stacking the two formed fish paste pieces, the step of heating and gelling the stacked two-layer fish paste pieces, and cutting the gelled fish paste products The process of cutting to a desired size, and the process of drying the cut fish meat paste product to a moisture value of about 15 to 25%. However, with regard to the technology of Patent Document 5, there is no description of reconstitution with hot water or the like as a food material for instant food, and the two kinds of bases are simply stacked after being formed into a sheet.

In addition, in Patent Document 6, as an instant dry food material including a meat material that is extremely excellent in foamability even if it has a thickness, the following instant dry food material is described, which is characterized in that it includes a meat material, a minced meat part, and a stick-shaped Or sheet-shaped edible bodies are in contact with each other, and the edible bodies are arranged in a staggered manner with respect to the contact surface between the food and water when the instant dry food is soaked. However, for the instant dry food of Patent Document 6, although there is a description about recovery, there is no description about bending, and the stick-shaped or sheet-shaped edible body is a different material from the minced meat, so the texture and appearance are different. Dry processed aquatic products obtained by directly drying aquatic products.

prior art literature

patent documents

Patent Document 1: Japanese Patent Laid-Open No. 2015-84669

Patent Document 2: Japanese Patent No. 6247073

Patent Document 3: Japanese Patent Publication No. 62-49023

Patent Document 4: Japanese Patent Publication No. 62-49022

Patent Document 5: Japanese Patent Laid-Open No. 2013-169175

Patent Document 6: Japanese Patent Laid-Open No. 2005-52141

Contents of the invention

The problem to be solved by the invention

The object of the present invention is to provide a dried aquatic meat paste product, which can be used in instant foods and the like that can be reconstituted by brewing hot water, etc., like dried aquatic products obtained by directly drying aquatic products, the reconstituted The shape is bent.

means to solve the problem

In order to reduce the production loss of dried aquatic products obtained by cutting aquatic products such as cuttlefish and octopus and directly drying them, the inventors of the present invention have studied the use of dried meat paste obtained by grinding and forming aquatic products as an alternative. A method of reducing waste by unqualified raw materials and fragmentary parts. However, if it is simply ground and shaped and then dried, it will only have the appearance of a meat paste like kamaboko, and cannot reproduce the appearance of bending due to muscle fiber contraction like squid, octopus and other aquatic products. Therefore, as a result of intensive studies, the present invention has been achieved.

That is, it is a dried aquatic meat paste product, characterized in that it has a double-layer structure of an outer layer material and an inner layer material, and the curvature rate of the above dried aquatic product paste product when rehydrated with boiling water is 20% or more.

In addition, in the dry aquatic product paste product of the present invention, it is preferable that the outer layer raw material covers the outer periphery of the inner layer raw material by 180° or more.

In addition, the dried aquatic meat paste product of the present invention preferably contains at least any one of fish meat, cuttlefish, octopus, shrimp, crab or shellfish.

In addition, as the manufacturing method of the dried aquatic meat puree product of the present invention, it is preferable to include: a double-layer blank production process, the outer layer blank and the inner layer blank so that the outer layer blank covers the outer circumference of the inner layer blank by more than 180° A blank with a double-layer structure is made by means of a method, the above-mentioned outer layer blank contains minced meat of aquatic products, and the above-mentioned inner layer blank contains minced meat of aquatic products, and the moisture content is greater than that of the outer layer blank; in the heating process, the double-layer blank produced The double-layer blank is heated; the cutting process is to cut the double-layer blank heated in the heating process into a given shape; and the drying process is to dry the double-layer blank cut in the cutting process with hot air.

In addition, as the method for producing the dried aquatic meat paste product of the present invention, it is preferable that the water content of the inner layer material is higher than the water content of the outer layer material by 3% by weight or more.

In addition, it is preferable that the aquatic product used in the manufacturing method of the dry aquatic product paste product of this invention contains at least any one of fish meat, cuttlefish, octopus, shrimp, crab, or shellfish.

In addition, in the double-layer raw material production process of the method for producing dried aquatic meat paste product of the present invention, it is preferable to produce a double-layer raw material by extruding the inner layer raw material and the outer layer raw material using a pipe head.

Invention effect

According to the present invention, it is possible to provide a dried aquatic product puree product, which can be used in instant foods and the like that can be restored by brewing hot water, etc., and has a restored shape like a dried aquatic product obtained by directly drying the aquatic product. Bending occurs. In addition, by using the present invention, it is also possible to reuse defective products that are not normally used, fragments obtained by cutting and drying aquatic products, etc., thereby reducing manufacturing losses and realizing effective utilization of aquatic resources.

Description of drawings

FIG. 1 is an explanatory diagram related to a method of measuring curvature of a dried fish paste product according to an embodiment of the present invention.

Fig. 2 is an explanatory diagram of the double-layer structure of the dried aquatic meat paste product of the present invention.

Fig. 3 is an explanatory view showing the structure of a nozzle used in the manufacture of the dried fish paste product according to the embodiment of the present invention.

Fig. 4 is a photograph after recovery of the dried aquatic product (vacuum-dried cuttlefish) of Comparative Example 1, which is a comparative example of the present invention.

Fig. 5 is a photograph after restoration of Test Example 1, which is a test example of the present invention.

Fig. 6 is a photograph after restoration of Test Example 2, which is a test example of the present invention.

Fig. 7 is a photograph after restoration of Test Example 3, which is a test example of the present invention.

Fig. 8 is a photograph after restoration of Test Example 7, which is a test example of the present invention.

Fig. 9 is a photograph after restoration of Test Example 9, which is a test example of the present invention.

Fig. 10 is a photograph after restoration of Test Example 10, which is a test example of the present invention.

Fig. 11 is a photograph after restoration of Test Example 11, which is a test example of the present invention.

Fig. 12 is a photograph after restoration of Test Example 12, which is a test example of the present invention.

Fig. 13 is a photograph after restoration of Test Example 13, which is a test example of the present invention.

Fig. 14 is a photograph after restoration of Test Example 15, which is a test example of the present invention.

Fig. 15 is a photograph after restoration of Test Example 16, which is a test example of the present invention.

Fig. 16 is a photograph after restoration of Test Example 17, which is a test example of the present invention.

Explanation of reference signs

1 dried aquatic meat paste product, 2 outer layer blank, 3 inner layer blank, 4 outer layer tube head, 5 inner layer tube head, 6 guide part, 7 tube head, 8 outer layer blank piping, 9 inner layer blank Piping, A, A' ground point, B apex, L length, h height, θ coating angle.

Detailed ways

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. Dry raw materials for aquatic meat paste products

As raw materials for the inner layer material and the outer layer material of the dried aquatic product paste product of the present invention, fish meat such as fish such as cod, sea bream, tuna, salmon, shark, cuttlefish, octopus and other cephalopods can be used as aquatic products. Edible parts such as the trunk and feet, shellfish such as scallops and scallops, meat of arthropods such as crabs and shrimps, etc. Since the aquatic products are used in the form of minced meat, the specifications such as shape are not particularly limited, and fragments generated during the production of dried aquatic products may be reused.

In the present invention, it is preferable to manufacture a dried aquatic product paste product having a shape similar to that of dried aquatic products of cephalopods such as cuttlefish and octopus. It is preferable to use not only aquatic products used in the target dried aquatic products, but also white-fleshed fish such as cod and sea bream in order to express a sense of body (Japanese: body feeling) without affecting the flavor. fish.

As other raw materials, starch for improving texture, salt for minced meat and seasoning, amino acids such as monosodium glutamate, arginine, and alanine, flavor components such as spices, egg white, and thickeners can be used appropriately. Agents, cellulose, emulsifiers, calcium salts and other binders, taste improvers, colorants. The starch used to improve texture is not particularly limited, and various starches such as tapioca starch, wheat starch, potato starch, and corn starch, and processed starches obtained by processing them can be used, but low-swellability phosphoric acid crosslinked starch is preferred. 1. Moist heat treated starch, especially low-swellable phosphoric acid monoesterified phosphoric acid cross-linked starch.

2. The shape of dried aquatic meat paste products

The method of measuring the individual curvature of the dried aquatic meat puree product of the present invention is as follows: first, pour boiling water (boiling water) into the dry aquatic product puree meat product, rehydrate it for 3 minutes, and use the obtained material for measurement. Curvature is the value obtained as follows, that is, as shown in Figure 1 (a), the ground contact point when the dry aquatic product paste product 1 after rehydration is contacted with a horizontal surface is set as A, A', as shown in Figure 1 (b) ), let the distance between A-A' be the length L (mm), and let the length relative to the A-A' line be the height h when the highest point on the section between A-A' is taken as the vertex B (mm) is a value showing the ratio (%) of the height h to the length L. It should be noted that, as shown in Figure 1(a), when the dried aquatic product paste product 1 is not only along one side, but under the situation of bending along both sides, when the two sides are respectively placed downwards on a horizontal plane, the stable surface Measurements are made face down. In the case where both surfaces cannot stably touch the horizontal surface, the contact point is determined by pressing with hands, etc., the curvature of each surface is measured, and the value of the higher curvature is defined as the curvature of the sample. In addition, when there are a plurality of ground contact points, the ground contact points A and A' having the largest length L are defined as the length L of the sample, and the bending ratio is measured. As a specific measurement method, the dried aquatic meat paste product 1 after recovery is contacted with a horizontal surface, and the contact points A and A' are determined. Connect the claw on the fixed side of the vernier caliper, and move the claw on the moving side to measure the height (h) when it contacts the dried aquatic meat paste product 1 after recovery.

In addition, the bending rate (%) of the dried fish paste product of the present invention is an average value measured for the curvature of 20 dried fish paste products individually selected at random. The bending ratio of the dried aquatic product puree product of the present invention when the dry aquatic product puree product is rehydrated with boiling water is more than 20%. More preferably, it is 22% or more. In addition, the rate of curvature of 20% or more among 20 pieces was defined as the occurrence rate. The higher the occurrence rate, the higher the probability that each individual product of the dried aquatic meat paste product will be bent, so it is preferable. Preferably it is 50% or more, More preferably, it is 80% or more.

In addition, the dried aquatic meat paste product of the present invention has a double-layer structure of an outer layer raw material 2 and an inner layer raw material 3 as shown in FIG. 2( a ). The dry aquatic meat puree product of the present invention utilizes the moisture difference and water absorption difference between the outer layer blank and the inner layer blank to bend the dried aquatic product puree product during drying and restoration. If the laminated structure is as shown in Figure 2(b), it is not easy Bending, so that the double-layer structure of the present invention is preferably as shown in Figure 2(a), Figure 2(d) and Figure 2(e), which is a double-layer structure in which the outer layer blank covers the inner layer blank by more than 180°. The covering angle (θ) represents an angle connecting the center of the inner layer material 3 and both ends of the outer layer material 2 as shown in FIGS. 2( c ) to ( e ). It is more preferably 270° or more, and a structure in which the outer layer material 2 completely covers the inner layer material 3 as shown in FIG. 2( a ) is further preferred.

3. Manufacturing method of dried aquatic meat paste products

(Double-layer billet production process)

The raw materials used in the present invention are mixed to produce an outer layer material and an inner layer material. The raw material is prepared by grinding fish meat such as cod, sea bream, tuna, salmon, squid, octopus and other aquatic products with a chopping machine to make minced meat, and mixing spices, amino acids, etc. into the prepared minced meat , After stirring with a chopping machine, etc., powders such as egg white and starch are added, and the powders are further stirred in a manner that the powders are uniformly mixed to prepare a meat paste base. Aquatic products can also use the material made into minced meat in advance.

At this time, it is preferable to adjust the inner layer material so that the water content is higher than that of the outer layer material. As a method of adjusting the water content, it can be easily adjusted by adding water to the same raw material as that of the outer layer material. By making the water content of the inner layer material higher than the moisture content of the outer layer material, the solid content becomes smaller, and the hot air drying described later causes the inner layer material to dry and shrink faster than the outer layer material. The meat paste product is warped, and this warpage is maintained even after restoration, so the appearance becomes good. It is preferable to increase the water content by 3% by weight or more. Also, if the moisture difference is too large, the inner layer material will be too soft and it will take time to dry, so the moisture difference is preferably 20% by weight or less.

In addition, the raw material mix of the outer layer material and the inner layer material may be different, and in this case, it is preferable to add a large amount of highly water-absorbing materials such as starch and cellulose to the inner layer material. By rapidly restoring the inner layer portion at the time of restoration, the dried aquatic meat paste product after restoration is easy to bend.

Two-layer blanks were produced using the produced outer layer blanks and inner layer blanks. The production method is not particularly limited, and the inner layer blank formed into a rod shape can be wrapped with the outer layer blank formed into a sheet to make a double-layered blank, or the outer layer can be coated on the surface of the same rod-shaped inner layer blank. Layer blanks can be made into double-layer blanks, and double-layer blanks can also be made by extruding the inner layer blank and the outer layer blank by utilizing the pipe head 7 shown in Figure 3 . The tube head 7 has the inner layer tube head 5 inside the outer layer tube head 4 and has a guide part 6 if necessary. The outer layer billet and the inner layer billet pass through the outer layer billet pipe 8 and the inner layer billet pipe 9 respectively, fill in the outer layer pipe head 4 and the inner layer pipe head 5, and extrude from the pipe head 7, thereby forming a double-layer billet .

Regarding the shape of the double-layer blank, it is preferable to make the double-layer blank so that the outer layer blank covers more than 180° of the inner layer blank, more preferably covers more than 270°, and it is still more preferable that the outer layer blank completely covers the inner layer blank.

In addition, it is preferable to produce a two-layer material so that the ratio of the inner layer material to the outer layer material is about 1/4 to 3 times that of the outer layer material. If it is more than 3 times, the ratio of the outer layer is too high and it becomes difficult to bend. On the contrary, if the outer layer is less than 1/4, it is difficult for the outer layer blank to cover the inner layer blank, and it is difficult to bend. More preferably, it is 1/4 to 2 times.

(heating process)

The produced double-layer material is shaped by elongating it finely if necessary, and heating it to denature the protein by heat, and performing shape retention and sterilization. The heating method is not particularly limited, as long as the protein derived from aquatic products, egg white, etc. contained in the double-layered material are coagulated by boiling, steaming, baking or the like. In addition, the heating method is not limited to one kind, and for example, steaming may be performed after boiling, or baking may be performed after steaming. It is preferable to heat the center temperature of the double-layer material to 80° C. or higher. By doing so, not only the protein in the material can be thermally solidified, but also the bacteria can be sufficiently sterilized.

In addition, a coloring agent may be added when making the billet, or a coloring liquid may be applied to the surface of the shaped billet before and after heating for coloring, so that the appearance can be made similar to the target dried aquatic product.

(cutting process)

Cut the heated double-layer blank into a given shape. The cutting method is not particularly limited, and it may be cut using a slicer or a kitchen knife, and it may be in the shape of a flat sheet with a thickness of 1 to 3 mm. At this time, by temporarily freezing the heated two-layer blank, the shape collapse during cutting can be reduced. The freezing method is not particularly limited, and existing techniques can be applied. For example, not only commercial freezing devices such as blast-type tunnel freezers, spiral freezers, box-type freezers, quick freezers, and brine-type flexible freezers can be applied, but also general commercial and household electric appliances can be applied. refrigerator. For freezing, for example, quick freezing can be performed in a quick freezer at about -35°C, or it can be frozen in a commercially available -18°C refrigerator. Cut bilayer blanks can be stored in a -18°C refrigerator until use.

(drying process)

Dry the cut double-layer blanks with hot air to make dried aquatic meat paste products. Hot air drying is preferably performed with hot air at 50 to 150° C. for about 30 minutes to 2 hours. Generally, in hot air drying, since the raw material shrinks while drying, the density of the solid content of the dried aquatic product puree product becomes higher, and the water absorption during recovery is not as good as other drying methods. However, the dried aquatic product of the present invention In meat paste products, on the contrary, it is suitable, and it is easy to use the shrinkage difference between the inner layer blank and the outer layer blank during drying to obtain a curved structure. Various drying conditions can be combined. In the early stage of drying, dry at high temperature for a short time to make it shrink, then lower the temperature to prevent scorching and dry slowly.

The dried dried aquatic meat paste product can be used as ingredients for instant food and the like.

Hereinafter, an Example is given and this Embodiment is demonstrated in more detail.

Example

<Experiment 1> Research on the moisture content of the inner and outer layer blanks

For the materials shown in the following Table 1, add pollock minced meat and cuttlefish minced meat to the chopping machine and grind them while stirring, then add salt and stir, and add salad oil when mixing Stir with emulsifier (glycerin fatty acid ester), when mixing, add powder mixed with calcium chloride, arginine, sodium glutamate, alanine, succinic acid, stir, mix At the same time, add egg white powder and phosphoric acid monoesterified phosphoric acid cross-linked starch (Cargill, NOVELOSE W) into powder, stir, stop stirring when a uniform billet is formed, and make dry aquatic meat Basic blank for clay products. In addition, after the base material was produced, water was added and further stirred to produce homogenized water-added materials 1 to 5 .

[Table 1]

(Test example 1)

Roll 200g of the prepared basic material into a cylindrical shape of φ20mm, shape it while rolling it, boil it at 95°C for 1 minute, steam it at 80°C for 10 minutes, cool it, and put it in a quick freezer at -35°C Freeze until the product temperature is -5°C, cut with a slicer to a thickness of 1.5mm, and dry at 65°C with a wind speed of 1.5m/s to a moisture content of 10% by weight ± 0.5% by weight to make dried aquatic meat paste products ( Dried cuttlefish-like meat paste product) sample.

(Test example 2)

After rolling 100g of water-filled billet 1 and elongating it into a cylindrical shape, elongate 100g of the base billet into a sheet shape, and make a double-layer billet that completely wraps the water-added billet 1 with the base billet to form a cylindrical shape of φ20mm The way it rolls and stretches to form. Subsequent operations followed the method of Test Example 1 to prepare samples of dried aquatic meat paste products (dried cuttlefish-like paste meat products).

(Test example 3)

In accordance with the method of Test Example 2 except that the water-added material 2 was used instead of the water-added material 1, a sample of a dried aquatic product paste (dried cuttlefish-like paste product) was prepared.

(Test example 4)

In accordance with the method of Test Example 2 except that the water-added material 3 was used instead of the water-added material 1, a sample of a dried aquatic meat paste product (dried cuttlefish-like meat paste product) was produced.

(Test example 5)

In accordance with the method of Test Example 2 except that the water-added material 4 was used instead of the water-added material 1, a sample of a dried aquatic meat paste product (dried cuttlefish-like meat paste product) was produced.

(Test example 6)

In accordance with the method of Test Example 2 except that the water-added material 5 was used instead of the water-added material 1, a sample of a dried aquatic meat paste product (dried cuttlefish-like meat paste product) was produced.

(Test example 7)

The basic blank sliced in Test Example 1 was re-frozen in a freezer at -20°C, and dried at a temperature below 0.1 torr using a vacuum freeze dryer (TFD10LF4 manufactured by Toyo Giken Co., Ltd.) until the shelf temperature was 60°C and the product temperature was 58°C. °C, a sample of dried aquatic meat paste product (dried cuttlefish-like meat paste product) was made.

(Test example 8)

Except for using the sliced base material in Test Example 2, samples of dried aquatic meat paste products (dried cuttlefish-like paste meat products) were prepared according to the method of Test Example 7.

(Test example 9)

Except for using the sliced base material in Test Example 3, samples of dried aquatic meat paste products (dried cuttlefish-like paste meat products) were prepared according to the method of Test Example 7.

(comparative example 1)

The legs of cuttlefish contained in commercially available cup noodles were boiled, sliced and vacuum freeze-dried, and the obtained dried aquatic product (dried cuttlefish) was used as a control sample.

Curvature was measured about Test Examples 1-9 and Comparative Example 1. Put 5g of dried aquatic meat paste samples in each test area into a paper container, add 100g of boiling water, cover and let it stand for 3 minutes, open the cover, drain the hot water, take it out, and measure the bending rate according to the above method .

The results of the bending ratio of each test area are shown in Table 2 below.

[Table 2]

test area dry product drying method structure Moisture difference Curvature occurrence rate Test example 1 Meat slime hot air drying single layer - 18.0% 40% Test example 2 Meat slime hot air drying double layer 3.9% 25.7% 90% Test example 3 Meat slime hot air drying double layer 5.6% 25.2% 90% Test example 4 Meat slime hot air drying double layer 8.6% 25.4% 90% Test example 5 Meat slime hot air drying double layer 14.3% 25.1% 90% Test example 6 Meat slime hot air drying double layer 18.4% 26.4% 90% Test example 7 Meat slime vacuum freeze drying single layer - 0% 0% Test example 8 Meat slime vacuum freeze drying double layer 3.9% 0% 0% Test example 9 Meat slime vacuum freeze drying double layer 8.6% 0% 0% Comparative example 1 Aquatic products (cuttlefish) vacuum freeze drying double layer - 30.5% 90%

The dried cuttlefish shown in Comparative Example 1 was flat before reconstitution, however, as shown in FIG. 4 , it was bent due to rehydration.

As shown in FIG. 8 , in Test Example 7 in which normal meat paste was subjected to vacuum freeze-drying, it did not bend after recovery, but had a kamaboko-like flat shape.

As shown in FIG. 5 , in the test area 1 where hot-air drying was performed on normal meat paste, some bending was observed due to hot-air drying, but the appearance was not sufficiently curved.

In contrast, as shown in Figures 6 and 7 and the test results of Test Examples 2 to 6, by making the meat paste product into a double-layer structure, and making the moisture content of the inner layer blank higher than that of the outer layer blank, the Drying with hot air, the dried aquatic meat paste products are strongly bent. As for the difference in water content, as shown in Test Example 2, only a small amount (10% of the weight before adding water) is sufficient to increase the amount of water added. It is considered that the moisture content of the inner layer material is preferably higher than that of the outer layer material in terms of water content. 3% by weight or more. In addition, as shown in Test Example 6, if the amount of water added is increased (75% relative to the weight before water addition), the shape retention of the blank becomes difficult, and the drying time also becomes longer. Therefore, it is considered that the difference between the inner layer blank and the outer layer blank The moisture difference is preferably 20% by weight or less.

In addition, according to the test results of Fig. 9 and Test Examples 8 and 9, even if the mashed meat product is made into a double-layer structure, when the drying method is set to vacuum freeze-drying, shrinkage does not occur during drying, and it remains the same when restored. Absorbs water unchanged and therefore does not bend. As a result, hot air drying is preferable as a drying method in the case of forming a two-layer structure and bending it by utilizing the moisture difference between the outer layer material and the inner layer material.

＜Experiment 2＞ About double-layer structure

(Test example 10)

Use the water-added blank 2 produced in Experiment 1 as the inner layer blank, elongate 100g into a cylindrical shape, use the basic blank as the outer layer blank, and elongate 25g into a sheet shape, so that the coating angle θ in Figure 2 is 90° The inner layer blank is covered by the method, and it is stretched and formed while rolling to form a cylindrical shape of φ20mm, and a double-layer blank is produced. Subsequent operations followed the method of Test Example 1 to prepare samples of dried aquatic meat paste products (dried cuttlefish-like paste meat products).

(Test example 11)

Samples of dried aquatic meat paste products (dried cuttlefish-like paste meat products) were produced according to the method of Test Example 10, except that the outer layer of raw materials was set at 50 g, and the inner layer of raw materials was covered so that the covering angle θ in Fig. 2 was 180°. .

(Test example 12)

Samples of dried aquatic meat paste products (dried cuttlefish-like paste meat products) were prepared according to the method of Test Example 10, except that the outer layer raw materials were set at 75 g and the inner layer raw materials were covered so that the covering angle θ in Fig. 2 was 270°. .

(Test example 13)

In addition to making the outer layer blank 25g, and making the outer layer blank cover the whole of the inner layer blank (the covering angle θ of Fig. 2 is 360°), a dried aquatic product paste product (dried cuttlefish sample Meat paste products) samples.

(Test example 14)

In addition to making the outer layer blank 50g, and making the outer layer blank cover the whole of the inner layer blank (the covering angle θ of Fig. 2 is 360°), a dried aquatic product paste product (dried cuttlefish sample Meat paste products) samples.

(Test example 15)

Except that the outer layer blank is set to 100g, the inner layer blank is set to 50g, and the outer layer blank covers the entire inner layer blank (the covering angle θ in Fig. 2 is 360°), a dry Aquatic meat paste products (dried cuttlefish-like meat paste products) samples.

(Test example 16)

Except that the outer layer blank is set to 100g, the inner layer blank is set to 33g, and the outer layer blank covers the entire inner layer blank (the covering angle θ in Fig. 2 is 360°), a dried Aquatic meat paste products (dried cuttlefish-like meat paste products) samples.

Curvature was measured in the same manner as in Experiment 1 for each test area in Experiment 2. The results of the bending ratio of each test area are shown in Table 3 below.

[table 3]

As shown in Fig. 5, Fig. 7, Fig. 10, Fig. 11, Fig. 12 and the test results of Test Examples 1, 3, 10-12, it can be seen that the larger the covering angle θ at which the outer layer blank covers the inner layer blank, the greater the curvature. high. Visually, when the curvature rate is greater than 20%, it is felt that the entire sample is bent, and when it is further greater than 22%, it is clearly felt that the entire sample is definitely bent. Therefore, it is considered that it is preferable that the outer layer blank covers the inner layer blank by more than 180°, more preferably by 270° or more, and it is further preferred that the outer layer blank completely covers the inner layer blank.

As shown in Figure 7, Figures 13 to 15 and the test results of Test Examples 3 and 13 to 16, as the ratio of the inner layer material to the outer layer material, as long as the outer layer material can completely cover the inner layer material, the outer layer exists However, as shown in Test Example 16, if there are too many outer-layer raw materials relative to the inner-layer raw materials, the bending rate will rapidly deteriorate. From this, it is considered that the weight of the outer layer material to the inner layer material is preferably about 1/4 to 3 times, more preferably about 1/4 to 2 times.

<Experiment 3> Research on the manufacturing method using the tube head

(Test example 17)

The basic blank is set as the outer layer blank, the water-added blank 2 is set as the inner layer blank, and the outer layer blank and the inner layer blank are extruded using the pipe head shown in Figure 3, thereby producing a double-layer structure. Set the diameter of the discharge port of the inner layer billet of the inner layer pipe head 3 to φ14mm, set the guide part connected from the outer layer pipe head to 50mm, and set the diameter of the guide part for discharging the double-layer billet to φ20mm While extruding the inner layer billet and the outer layer billet at a speed of 66 g/min, a double-layer billet was produced. For the prepared double-layer blank, the subsequent operation was performed according to the method of Test Example 1 to produce a sample of dried aquatic meat paste product.

The dried aquatic meat paste product sample prepared in Experiment 3 was restored in the same manner as in Experiment 1, and the curvature was measured. The measurement results are described in Table 4 below.

[Table 4]

test area method Curvature occurrence rate Test Example 17 Extrusion using pipe head 24.90% 100% Test example 3 wind up 25.20% 90%

The manufacturing method of the double-layer structure may be the method of extruding through the use of a pipe head as shown in the test results of Experiment 3 and Figure 16, or it may be that the inner layer blank is wound around the outer layer blank as shown in Experiments 1 and 2. As for the method of making a double-layer structure, no matter which method is used, the result of the same curvature can be obtained. Since the shape of the double-layer billet when cut is stable under the conditions of extrusion using a pipe head, there is little manufacturing loss, and there are also advantages of easy mass production, yield, and weight during filling. The winding method is performed by hand, so the shape of the double-layer blank is not constant, and the shape after foaming changes with the sample, which has the advantage of feeling close to natural products.

Claims (7)

1. A dry aquatic meat paste product, characterized in that, It has a double-layer structure of an outer layer blank and an inner layer blank, and the bending rate of the dried aquatic product paste product is more than 20%. 2. The dried aquatic meat paste product according to claim 1, characterized in that, The outer layer blank covers the outer periphery of the inner layer blank by more than 180°. 3. The dried aquatic meat paste product according to claim 1 or 2, characterized in that, The dried aquatic meat paste product contains at least any one of fish, cuttlefish, octopus, shrimp, crab or shellfish. 4. A method for manufacturing dried aquatic meat paste products, characterized in that, include: In the double-layer blank manufacturing process, the outer layer blank and the inner layer blank are made into a blank with a double-layer structure in such a manner that the outer layer blank covers the outer periphery of the inner layer blank by more than 180°, and the outer layer blank includes The minced meat of the aquatic product, the inner layer material comprises the minced meat of the aquatic product, and the moisture content is greater than that of the outer layer material; A heating process, heating the double-layer blank produced in the production of the double-layer blank; A cutting process, cutting the double-layer blank heated in the heating process into a given shape; and In the drying process, hot air drying is performed on the double-layer blank cut in the cutting process. 5. the manufacture method of dry aquatic meat paste product according to claim 4, is characterized in that, The moisture content of the inner material is higher than that of the outer material by more than 3% by weight. 6. The manufacture method of the dried aquatic meat paste product according to claim 4 or 5, characterized in that, The aquatic product contains at least any one of fish meat, cuttlefish, octopus, shrimp, crab or shellfish. 7. The method for producing dried aquatic meat paste product according to any one of claims 4 to 6, characterized in that, In the double-layer billet manufacturing process, a billet having a double-layer structure is produced by extruding the inner layer billet and the outer layer billet using a pipe head.

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