JPH01256371A - Roasted 'hanpen' and preparation thereof - Google Patents
Roasted 'hanpen' and preparation thereofInfo
- Publication number
- JPH01256371A JPH01256371A JP63081200A JP8120088A JPH01256371A JP H01256371 A JPH01256371 A JP H01256371A JP 63081200 A JP63081200 A JP 63081200A JP 8120088 A JP8120088 A JP 8120088A JP H01256371 A JPH01256371 A JP H01256371A
- Authority
- JP
- Japan
- Prior art keywords
- hanpen
- roasted
- hot water
- roasting
- boiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 11
- 241000251468 Actinopterygii Species 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 6
- 241000251730 Chondrichthyes Species 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000020995 raw meat Nutrition 0.000 abstract description 2
- 235000015250 liver sausages Nutrition 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 230000002459 sustained effect Effects 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000004879 dioscorea Nutrition 0.000 description 2
- 238000007667 floating Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000005251 Dioscorea japonica Nutrition 0.000 description 1
- 240000008955 Dioscorea japonica Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000567769 Isurus oxyrinchus Species 0.000 description 1
- 241000736254 Makaira Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 241001469893 Oxyzygonectes dovii Species 0.000 description 1
- 241000251125 Prionace glauca Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019518 black marlin Nutrition 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は焼き冷ました後も、ふっくら感が保持されてい
る焼はんぺんに関する。[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to fried hanpen that retains its fluffy texture even after being baked and cooled.
（従来の技術〕
はんぺんは周知の通り多孔質な白色の茹でかまぼこであ
る。このはんぺんには原料の１つとしてヤマノイモが入
っているため、気泡が入り、軽くふんわりとした特有の
食感が有る。(Prior technology) As is well known, hanpen is a porous white boiled kamaboko.Since this hanpen contains yam as one of its ingredients, it has air bubbles and a unique light and fluffy texture. .
したがって、はんぺんを焙焼きして焼き色をつけて食す
る場合にも、その特徴ある食感が残っていなくては価値
がないといえる。Therefore, even when hanpen is roasted and eaten with a brown color, it is worthless unless the characteristic texture remains.
しかしながら、従来はんぺんを焙焼し、焼色を付けた場
合、焼きたてはまだその食感が維持されているものの、
冷めて温度が下がると製品内部の気体が扱けてぺたんと
してしまい、はんぺんらしからぬ味気無い食感のものと
なってしまうという問題点があった。However, when hanpen is conventionally roasted and browned, although it still maintains its texture when freshly baked,
There was a problem in that when the product cooled and the temperature dropped, the gas inside the product could be handled and it became flattened, resulting in a bland texture that was not typical of hanpen.
このため、今迄はんぺんを焙焼して焼色を付した後、冷
却してから販売される所謂「焼はんぺん」は商品化され
ておらず、市販されていなかったのである。For this reason, until now, the so-called ``yaki hanpen'', in which hanpen is roasted to give it a brown color and then cooled before being sold, had not been commercialized or sold commercially.
本発明は、はんぺん特有の軽くふんわりとした食感を保
持した市販用の焼はんぺんを提供することを目的として
なされたものである。The present invention was made for the purpose of providing a commercially available fried hanpen that retains the light and fluffy texture characteristic of hanpen.
本発明者は、はんぺん特有の食感を保持した焼はんぺん
を得るべく研究を行った結果、従来のように茹でたはん
ぺんを焙焼するのではなく、茹でと同時に焙焼を行うこ
とによって、目的とする焼は／υぺんが１７られること
を見出し、本発明に到達した。As a result of conducting research to obtain grilled hanpen that retains the unique texture of hanpen, the present inventor discovered that by roasting the hanpen at the same time as boiling, instead of roasting the boiled hanpen as in the past. It was discovered that /υpen is reduced to 17 in the firing process, and the present invention was achieved.
すなわら、本発明は焼き冷ました後も、ふっくら感か保
持されている焼はんぺんを提供するものである。In other words, the present invention provides baked hanpen that retains its fluffiness even after being baked and cooled.
また、該焼はんぺんを得る製造方法として、下方から茹
でると同時に上方から焙焼を行うことを特徴とづる製造
方法を提供するものである。The present invention also provides a manufacturing method for obtaining the fried hanpen, which is characterized by boiling from below and roasting from above at the same time.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
本発明の焼はんぺんの主原料は１ツメ類、例えばヨシキ
リザメ、ホシザメ、アオザメ、メジロリ“メ等のリメで
ある。また、クロカワカジキ等も用いる場合がある。The main raw material for the fried hanpen of the present invention is the rimes of fish such as blue shark, star shark, mako shark, white-eye shark, and the like.Furthermore, black marlin and the like may also be used.
これらリース類を通常の練り製品の場合と同様に、魚体
処理、水洗、採肉、水晒し等の処理工程を実施し、冷凍
づり身を加えて原料魚肉を調製する。These leases are subjected to processing steps such as fish body treatment, water washing, meat collection, and water bleaching in the same way as for ordinary paste products, and frozen fish meat is added to prepare raw fish meat.
次に、この魚肉を細潰する。初に、食塩を加え低速細潰
した後、卸したセマノイモを加えて高速細潰し、続いて
卵白、澱粉、調味料等の添加物を加え細潰する。ヤマノ
イモの添加により、空気が抱き込まれ容積が倍近くに増
え、軽くふんわりとした状態になる。Next, crush this fish meat. First, salt is added and the mixture is crushed at low speed, followed by adding the wholesaled semano imo and crushing at high speed, followed by adding additives such as egg white, starch, seasonings, etc. and crushing the mixture. By adding yam, air is trapped and the volume nearly doubles, making it light and fluffy.
これを成形機で成形した後、コンベヤ一方式の連続式茹
・焙焼機に送り込む。After forming this in a molding machine, it is sent to a continuous boiling and roasting machine with one conveyor system.
すなわち、成形された生身のはんぺんは湯槽中の７０〜
８５°Ｃ１好ましくは７０〜８０°Ｃの湯水中に投入さ
れ、下半分を該揚水中に浸漬した状態で浮いた状態で茹
でられながらコンベヤーで送られる。In other words, the molded raw hanpen is 70~
They are placed in hot water at 85° C., preferably 70 to 80° C., and sent on a conveyor while being boiled while floating with the lower half immersed in the water.
湯水上に露出した該はんぺんの上半分の面は湯槽上部に
設置されたシュバンクバーナー、電気ヒーター、遠赤外
ヒーター等の焙焼装置によって焼色が付く程度に焙焼さ
れる。The upper half of the hanpen exposed above the hot water is roasted to a brown color by a roasting device such as a Schbank burner, an electric heater, or a far-infrared heater installed above the bath.
このように、下方から茹でると同時に、上方から焙焼を
２〜５分間、好ましくは３〜４分間行って、片面に焼色
を付けた後、反転装置により、該はんぺんを裏返し、上
記と同じ茹で・焙焼を３〜６分、好ましくは４〜５分を
行い、もう一方の面にも焼色をつける。このように、後
段の茹・焙焼時間は前段で吸着した水分を蒸発させるた
め、前段より長いことが好ましい。In this way, at the same time as boiling from below, roasting is performed from above for 2 to 5 minutes, preferably 3 to 4 minutes, and after browning one side, turn the hanpen over using a reversing device and roast it in the same manner as above. Boil and roast for 3 to 6 minutes, preferably 4 to 5 minutes, and brown the other side as well. In this way, the boiling and roasting time in the second stage is preferably longer than that in the first stage in order to evaporate the water adsorbed in the first stage.
本発明において最も重要な点は、生はんぺんを茹湯に浮
かした状態で下から茹でながら、同時に上方から焙焼装
置で焙焼する点にある。The most important point in the present invention is that raw hanpen is boiled from below while floating in boiling water, and at the same time roasted from above using a roasting device.
この後、常法に従い冷却、包装することによって焼はん
ぺんの製品が得られる。Thereafter, a baked hanpen product is obtained by cooling and packaging according to a conventional method.
以下実施例で本発明を説明づる。 The present invention will be explained below with reference to Examples.
実施例１
半解凍した助宗冷凍すり身１０Ｋｇを攪拌機に入れ、低
速回転で５分間空店した後、食塩０．３Ｋｇを添加して
４分間塩摺りする。次にこれにリメ肉１０に、９、食塩
０．３Ｋｇを入れ、３分間塩摺りをする。ざらに、これ
にヤマノイモ１ Ｋｇと氷１．５Ｋｇを加え、高速回転
で２分間攪拌し、生身の状態を見ながら、さらに氷１．
５Ｋｇを入れ、２〜３分間攪拌づる。身が浮いてきたら
卵白２Ｋｇを添加し、１分３０秒間攪拌した後、砂糖２
Ｋｇ、澱粉３にび、調味料０．２ＫＦｌ及び味醗１ Ｋ
ｇを入れ、２分間攪拌し、摺り上り調味摺り身を得る。Example 1 10 kg of half-thawed Sukemune frozen surimi was placed in a stirrer, and after stirring at low speed for 5 minutes, 0.3 kg of common salt was added and salted for 4 minutes. Next, add 0.3 kg of salt to 10 pieces of lime meat and rub with salt for 3 minutes. Roughly add 1 kg of Japanese yam and 1.5 kg of ice, stir at high speed for 2 minutes, and add 1 kg of ice while checking the condition of the raw meat.
Add 5 kg and stir for 2 to 3 minutes. When the egg whites start to float, add 2 kg of egg whites, stir for 1 minute and 30 seconds, then add 2 kg of sugar.
Kg, 3 Kg of starch, 0.2 KFl of seasoning and 1 K of mirin
Add g and stir for 2 minutes to obtain seasoned surimi.
次に摺り上り調味ＩＳり身をドラム成型機でｉｏｘ ｔ
ｏｘ １ （（１１に成型し、湯面より２０Ｃｔｎ上方
にシュバンクバーナーを設置した湯槽（湯温８０℃）で
４分間加熱し、はんぺんの片面に焼色を付け、さらには
んぺんを反転した後、４分３０秒間加熱して両面に焼色
が付いたはんぺんを得た。Next, use a drum molding machine to mold the seasoned IS surimi into iox t.
Ox 1 It was heated for 4 minutes and 30 seconds to obtain hanpen with browned color on both sides.
出来上ったはんぺんは、両面に美しい焼色が付いており
、冷却後もふっくらとした形態を維持していノご。The finished hanpen has a beautiful brown color on both sides and maintains its fluffy shape even after cooling.
（発明の効果）
本発明の焼はんぺんは、通常のはんぺんと異なり、冷め
ると内部の気体が抜けて、ぺたんとなり、商品価値を失
ってしまうという欠点がなく、内部の気体を保持したま
ま、きれいに焼色が付いているという特長を持っている
。この様な、はんぺん独特のふっくらとした食感を持っ
た市販用焼はんぺんを初めて提供した本発明の効果は大
きいといえる。(Effect of the invention) Unlike ordinary hanpen, the baked hanpen of the present invention does not have the disadvantage that when it cools down, the internal gas escapes, becoming flat and losing its commercial value, and it can be cleaned while retaining the internal gas. It has the characteristic of being browned. It can be said that the effect of the present invention, which provides for the first time a commercially available fried hanpen with the fluffy texture unique to hanpen, is significant.
Claims (1)
んぺん。 ２、下方から茹でると同時に、上方から焙焼を行うこと
を特徴とする焼はんぺんの製造方法。[Scope of Claims] 1. Baked hanpen that retains its fluffiness even after baking and cooling. 2. A method for producing fried hanpen, which is characterized by boiling from below and roasting from above at the same time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63081200A JPH0646930B2 (en) | 1988-04-04 | 1988-04-04 | Manufacturing method of grilled rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63081200A JPH0646930B2 (en) | 1988-04-04 | 1988-04-04 | Manufacturing method of grilled rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01256371A true JPH01256371A (en) | 1989-10-12 |
| JPH0646930B2 JPH0646930B2 (en) | 1994-06-22 |
Family
ID=13739833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63081200A Expired - Fee Related JPH0646930B2 (en) | 1988-04-04 | 1988-04-04 | Manufacturing method of grilled rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0646930B2 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5435241A (en) * | 1977-08-24 | 1979-03-15 | Kibun Kk | Production of food with sponge like texture |
-
1988
- 1988-04-04 JP JP63081200A patent/JPH0646930B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5435241A (en) * | 1977-08-24 | 1979-03-15 | Kibun Kk | Production of food with sponge like texture |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0646930B2 (en) | 1994-06-22 |
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