JPS59143570A - Forming method of "kamaboko" on wood plate - Google Patents

Abstract

PURPOSE:The starting mixture for fish meat paste is formed on a wood piece which is coated with food oil on its surface to ensure the prevention of small pore formation on the boundary surface between the wood piece and the fish paste. CONSTITUTION:Wood pieces on which KAMABOKO (boiled fish paste with half circle cross section) is to be formed is coated with a food oil such as soybean or sesami seed oil to smoothen its surface, then the fish meat paste is molded with a mold. Thus, the formation of porous parts on the boundary surface with the wood plate is completely prevented.

Description

【発明の詳細な説明】 本発明は板付蒲鉾形成方法の改良に関する。[Detailed description of the invention] The present invention relates to an improvement in a method for forming kamaboko with a board.

板付蒲鉾においては、練成原料を板上に成型する際に板
面上に微小な凹凸があるため蒸煮工程で凹部にある空気
が膨張して蒲鉾原料の板接着面に大きな巣（空気孔）が
発生し、その発生率は多いときには２０％以上にも達し
品質を低下せしめる欠陥がある。In kamaboko with a board, when the raw material is molded onto a board, there are minute irregularities on the board surface, so during the steaming process, the air in the recesses expands, creating large holes (air holes) on the bonding surface of the board of the kamaboko raw material. The occurrence rate often reaches 20% or more, and there are defects that degrade quality.

この欠陥を防止するために本出願人は先に板表面に魚肉
、天然多糖類、アラビヤカム等にエチルアルコールを添
加又は添加しないで糊状としだもの、水、又はアルコー
ル等の平滑材を塗布することを開発し、巣の発生を大巾
に防止できることに成功した。In order to prevent this defect, the applicant first applies a smoothing agent such as paste-like shingles, water, or alcohol to the surface of the board, with or without adding ethyl alcohol to fish meat, natural polysaccharides, arabicum, etc. We have developed this technology and succeeded in largely preventing the occurrence of nests.

ところがこのような平滑材をもってしても依然として巣
の発生による５〜１０％の不良品が生じ、特に板材料が
柾目の場合の巣の発生を確実に防止できないのが現状で
ある。However, even with such a smooth material, 5 to 10% of products are defective due to the occurrence of cavities, and the current situation is that the occurrence of cavities cannot be reliably prevented, especially when the plate material is straight-grained.

そこで本発明者は更に実験研究したところ特に食用油を
平滑材として塗布することにより板材料の種類を問わず
、巣の発生を確実に阻止できることに成功したものであ
る。Therefore, the present inventor conducted further experimental research and succeeded in reliably preventing the formation of cavities, regardless of the type of board material, by applying edible oil as a smoothing agent.

即ち次表に示すように無処理の板に蒲鉾を成型した場合
には、板目のときで２０％、凝−目のときには２４％に
も達する巣の発生による不良品が認められ、また板にプ
ルラン、小麦粉、アルコール等の平滑材を塗布した場合
でも、板目で６％−’＋ｍ目で８％の巣の発生による不
良品が認められ、巣の発生を確実に阻止できなかったが
、本発明の食用油を塗布したときは板目、柾目倒れのと
きも巣の発生は確実に防止することができた。In other words, as shown in the following table, when kamaboko is molded on an untreated board, 20% of the products are found to be defective due to the occurrence of cavities, which reach as high as 20% when the grain is grained and 24% when the grain is hard. Even when a smoothing material such as pullulan, flour, alcohol, etc. was applied to the board, defective products due to the occurrence of nests at 6% - ' + m were observed, and the occurrence of nests could not be reliably prevented. When the edible oil of the present invention was applied, it was possible to reliably prevent the occurrence of nests even when the board grain and straight grain were falling.

蒲鉾巣発生比較表 本発明における食用油としては、食用に使用されている
通常の大豆油、ゴマ油等植物油又は動物油を使用し、こ
れを刷毛、スポンジローラー等で板の蒲鉾原料成型面に
塗布するものであるが、塗布時には予め４０Ｃ程度に加
温し塗布後放置して少し乾いた状態において蒲鉾原料を
成型するのが好ましい。Comparison table for occurrence of kamaboko nests As the edible oil in the present invention, vegetable oils or animal oils such as soybean oil and sesame oil, which are commonly used for edible purposes, are used, and this is applied to the molding surface of the kamaboko raw material of the board with a brush, sponge roller, etc. However, it is preferable to mold the kamaboko raw material in a state in which the material is preheated to about 40 C during application and left to dry slightly after application.

本発明は上記のように板付蒲鉾の形成に当って板面上に
特に食用油を塗布して蒲鉾成型面を平滑にして蒲鉾原料
を密着成型するようにしたので、蒸煮工程における巣の
発生を殆んど完全に阻止することができ、無処理板や従
来の平滑材処理板に比し巣による不良品蒲鉾の出埃を確
実に防止でき品質の良い板は蒲鉾を簡易かつ能率良く製
造できる優れた特徴を有するものである。In the present invention, as described above, when forming kamaboko with a board, cooking oil is especially applied to the board surface to make the kamaboko molding surface smooth and the kamaboko raw material is closely molded, thereby preventing the formation of nests during the steaming process. This can be almost completely prevented, and compared to untreated boards and conventional smooth material treated boards, it is possible to reliably prevent dust from forming defective kamaboko due to nests, and high-quality boards can produce kamaboko simply and efficiently. It has excellent characteristics.

特許出願人　　株式会社　備文Patent applicant: Bibun Co., Ltd.

Claims (1)

【特許請求の範囲】[Claims] 板表面に食用油を塗布した後その上部に形成口金から蒲
鉾原料を成型することを特徴とする板付蒲鉾形成方法。A method for forming kamaboko with a board, characterized in that after applying edible oil to the surface of the board, a kamaboko raw material is molded from a forming die onto the surface of the board.