JPS5941975Y2 - Crab leg meat fibrous paste product - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a paste product of kamaboko or the like having a fibrous structure similar to crab leg meat.

The price of crab products has soared due to the recent slump in the North Sea fishing industry, and there is a desire to develop products with high added value to increase the demand for paste products such as kamaboko. There are prepared products on the market that do this.

However, since these paste products were researched with the main issues of product development being similarity in appearance and ease of manufacture, it cannot be said that they are far from actual crab leg meat.

Therefore, the conventional crab leg meat paste product shown in the drawings will be explained below.

First, the crab leg meat paste product 2 shown in FIG. 6 is made by cutting fibrous bodies shredded into noodle strings in the fiber direction and cutting them into appropriate lengths. It has a structure in which the fibers 2a are arranged in the vertical direction.

In other words, if you eat this paste product, you can get a fibrous texture, but since it is made of long fibers 2a, if you chew it without cutting it, the fibers will connect and be pulled out, making it difficult to eat. You don't get that actual crab leg meat texture.

Furthermore, even if you try to use it after peeling it off, it is still a long fiber 2a, so unless you cut it, you cannot use it as is for dishes such as vinegar dishes or salads.

Next, the crab leg meat paste product 3 shown in FIG. 8 is made by molding shredded short fibers without any directionality of the fibers, and as shown in FIG. It has a structure in which they are connected in a certain direction and state.

In other words, although this paste product is easy to chew, it hardly has a fibrous texture and is far from the texture of actual crab leg meat.

In addition, it cannot be used after being removed, which limits its use.

This project was developed by researching the above-mentioned drawbacks of conventional crab leg meat paste products, and by focusing on the fiber structure of actual crab leg meat, a completely new paste product was completed. The reason for this is that because it is made of short fibers and has a fiber structure with a certain diagonal directionality, it has a fibrous texture similar to that of actual crab leg meat, and if eaten as is, it easily tears in the fiber direction. You can further loosen it and use it as is.
Another object of the present invention is to provide a crab leg fibrous dough product that can be used in a wide variety of applications.

Next, the present invention will be described in detail below based on embodiments shown in the drawings.

First, the fiber strip-shaped intermediate product 1, which is the constituent unit of the paste product of this proposal,
As shown in Figure 3, by making diagonal cuts in the intermediate strip from both sides, the two
The short fibers la, la are arranged in rows and are formed to have a certain directionality.

Here, the belt-shaped intermediate product is made by using fish paste as a raw material, seasoning it with crab flavor or scallop flavor depending on the purpose, and heat-forming it like a normal pastry product such as kamaboko. .

In addition, the diagonal diagonal cuts that cross each other from both sides are continuous cuts at arbitrary angles from both sides, and are used when butting and binding the fiber strip-like intermediate product 1 or when eating the paste product of the present invention. In this embodiment, as shown in the drawings, the fibers are cut into small pieces while leaving a portion of the fibers to the extent that they can be easily separated. However, it is not limited to the examples and may be performed using one of them.

In other words, this is because it is not only extremely difficult to orderly arrange a large number of chopped short fibers in a diagonal direction that intersects with each other, but also because productivity is poor.

The paste product of the present invention has the aforementioned two rows of short fibers 1a, 1a.
It is formed by a structure in which a large number of fiber band-like intermediate products 1 having a certain directionality are bundled together as a structural unit.

Here, tying together a large number of fiber strips may mean tying together fiber strip-like intermediate products 1 of an appropriate width in the longitudinal direction, as shown in FIG. They may be tied together both vertically and horizontally.

The dough of the present invention is formed with the above-mentioned structure, and its shape may be a crab stick-shaped dough 4 as shown in FIG. 1, or a flat plate shape as shown in FIG. It may be used as a pastry product 5, and its shape is not limited to the examples, but it may have a structure in which actual crab leg meat has obliquely fibrous tissue attached to both sides of a flat, flexible bone. For this reason, the crab stick internally shaped pasted product 4 shown in FIG. 1 closely resembles actual crab leg meat and is therefore preferable.

Therefore, when eating the crab leg meat fibrous paste product of the present invention, first, like actual crab leg meat, two rows of short fibers 1a, 1
Since the letters a are arranged in an orderly manner in a diagonal direction that intersects with each other, a pleasant fibrous feel can be obtained and the food texture is excellent.

In addition, it can be eaten as is because it can be easily torn in the fiber direction from the bitten part without being cut into short pieces.

Sara (even when used after being loosened, it is short fiber 1a, 1a, so it can be used in various dishes without cutting it, and it can be used in a variety of dishes like crab leg meat, which is a conventional product). Instead, it can be made into a plate-like product for sandwiches, etc., and it can also be used as kansume to improve the texture and taste.

Since the present invention can be configured and used as described above, it produces the following effects.

(1) It has excellent texture and has high commercial value as a paste product.

(2) It can be eaten as it is because of the tearing in the direction of the fibers, allowing you to enjoy a variety of ways to eat it.

(3) It can be peeled off and used, and can be used in the form of crab sticks, for sandwiches, and for various other uses such as Kanzume (kanzume), so it has high added value as a product by expanding its uses.

(4) Continuous production is possible because the structural unit is the fiber strip intermediate product 1.

[Brief explanation of drawings]

Figure 1 is a perspective view showing an example of the implementation of the paste product of the present invention, Figure 2
The figures are a cross-sectional view taken along line A-A in Figure 1, Figure 3 is an enlarged perspective view showing the constituent units of the same line product, Figure 4 is a perspective view showing the other side of the same line product, and Figure 5 is a perspective view showing the other side of the line product. Fig. 4 is a cross-sectional view taken along the line B-B, Fig. 6 is a perspective view showing an example of a conventional crab leg meat paste product, Fig. 7 is a cross-sectional view taken along the line C-C in Fig. 6, and Fig. 8 9 is a perspective view showing the other side of the conventional same-line product, and FIG. 9 is a cross-sectional view taken along the line DD in FIG. 8. 1a...short fiber, 1...fiber band-like intermediate product.

Claims (1)

[Scope of utility model registration request] A fiber strip intermediate product 1 having two rows of short fibers 1a, 1a and having a certain directionality is formed by making oblique cuts in diagonal directions that intersect with each other from both sides of the intermediate product. Crab leg meat fibrous paste product characterized by a structure in which a large number of crab leg meat pieces are assembled and tied together as a unit.