JPS6233854B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a colored packaging method for obtaining cultured seafood products whose surfaces are colored with edible ink, and the purpose of which is to peel the packaging film from the products in order to make them edible. The purpose is to make it possible to obtain a colored seafood product by transferring edible ink onto the surface of the fabric when removed.The characteristic method for achieving this purpose is to apply edible ink to the packaging film. The edible ink is transferably printed on the fabric of the fish paste product, and after packaging, the edible ink is transferred to the fish meat product by pressure.

Conventionally, in Japanese Patent Publication No. 57-30, a packaging film is prepared in advance on which the decorative characters and figures to be drawn are exposed and adhered to by surimi, and the decorative characters and figures to be depicted are formed by the surimi adhering to this packaging film. It has been proposed that shapes, etc., are superimposed on a molded surimi product and then steamed in that state to form a kamaboko, so that the shapes, etc. become integrated with the kamaboko at the stage of steaming and are transferred. , which is used to transfer figures etc. formed by surimi. In addition, as disclosed in Japanese Patent Publication No. 53-12589, a packaging film is mimeographed with edible ink mainly composed of fats and oils, and this film is negative pressure molded to form a confectionery mold with the printed area inside the recess. It has been proposed that an edible ink mainly composed of oil or fat is transferred to the oil-based confectionery dough by pouring fluid oil-based confectionery dough and cooling it to solidify. The reality is that it is difficult to transfer edible ink clearly and beautifully by covering and packaging a molded product of aquaculture products with a packaging film.

In view of these circumstances, the present invention has been developed by printing an edible ink on a packaging film having a saccharide layer so that it can be transferred onto the fabric of a fish culture product, and applying pressure by an appropriate means after packaging to apply the edible ink to the fabric of the fish culture product. After transfer, when the packaging film is peeled off from the product for consumption, the edible ink is transferred onto the surface of the fabric, resulting in a vividly and beautifully colored fish product.

Next, the structure of the present invention will be described. The packaging film is mainly composed of a film coated with sugar and provided with a sugar layer. For example, both sides of moisture-proof cellophane are coated with vinylidene chloride,
A film whose surface is further coated with a polysaccharide (trade name: Q-lap) or a film whose surface is coated with a polysaccharide of vinyl chloride/vinylidene chloride copolymer are preferred. In that case, it is sufficient that the saccharide is coated only on the printed surface of the film. The edible ink is preferably an alcoholic solution of shellac, which is a natural resin, or an aqueous alcoholic solution prepared by adding an edible coloring to an alkaline solution of shellac. Note that polysaccharides refer to those that produce two or more molecules of monosaccharide by hydrolysis of disaccharides, trisaccharides, tetrasaccharides, and the like.

Then, in the case of kamaboko with a board, the above-mentioned packaging film printed with the above-mentioned edible ink is pasted on top of the surimi using a conventional method, and in the case of hams and sausages, the packaging film is made of the above-mentioned film. After filling and sealing the material, heat treatment is performed using a conventional method. In this case, the edible ink printed on the film is transferred by applying pressure from above the film by heat treatment in a retainer or vacuum packaging. In this case, since the above film is coated with polysaccharides, the edible ink printed on this polysaccharide layer will not repel and will be beautiful, and the surface fabric of the fish paste product and the binder component of the above edible ink will not be repelled. The ink blends well and is reliably transferred to the surface of the fabric. In other words, the edible ink, which is made by dissolving food coloring in the alcoholic solution of shellac, prints clearly, beautifully, and darkly on the polysaccharide layer of the packaging film, and the binder component of the edible ink improves the degree of adhesion to the fabric of the aquaculture product. Because of its good quality, when the packaging film is peeled off and removed from the product in order to make it edible, the edible ink is reliably transferred to the surface of the fabric, resulting in a clearly and beautifully colored aquaculture product.

Furthermore, it is also possible to provide a small-sized cultured fish product in the form of a confectionery that can be enjoyed by children by packaging it with a packaging film printed with characters or illustrations.

Furthermore, in JP-A-51-115951, which softens cellophane paper by soaking it in a natural pigment extract that has been pre-moistened with water, the packaging film does not have a saccharide layer; The edible ink printed on the layer looks beautiful without repelling, and the binder component of the edible ink blends well with the surface fabric of the aquaculture product, ensuring that the ink is transferred to the surface of the fabric. There are some difficult aspects. In addition, the conventional method described above has the disadvantage that it is difficult to simply transfer the color of the entire cellophane paper to meat products such as ham because it is necessary to immerse the cellophane paper in a natural pigment extract. Since the method of the present invention does not require immersion, characters, patterns, etc. of edible ink can be transferred, and the commercial value is high.

Example An edible ink prepared by dissolving 50 parts of cellulose in 300 parts of ethanol and adding food coloring was applied to a packaging film made by coating both sides of moisture-proof cellophane with vinylidene chloride and coating the surface with dextrin polysaccharide. Printing is performed using a printing press, and the raw surimi of the kamaboko with a board is covered with this packaging film with the gravure-printed side facing the dough, and then packaged, and the product is placed in a retainer and steamed in a conventional manner. In this case, pressing force is applied to the retainer of the surimi of the urahoko with itaduke, and the packaging film is brought into close contact with the surface of the dough. When the packaging film was then peeled off, the coloring of the edible ink was transferred to the surface of the fabric, and a clear and beautiful coloring appeared on the surface of the fish culture product.
In that case, almost no printed color remained on the film.

Claims (1)

[Claims] 1. Colored packaging for fish culture products, characterized in that edible ink is printed on a packaging film having a saccharide layer so that it can be transferred onto the fabric of fish culture products, and after packaging, the edible ink is transferred to the fish culture products. Method.