JP2007252218A - Sliced fish-like fish-meat processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide sliced fish-like fish-meat processed food similar to a slice of real fish in its appearance and shape, softer than the slice of real fish so as to be easily eaten even by a person such as an aged person who has lowered chewing/swallowing function, and also making her (him) visually feel like eating the slice of real fish. <P>SOLUTION: The sliced fish-like fish-meat processed food is obtained through the following process: adding coloring material to a mixture liquid consisting mainly of wheat flour; housing a sheet-like member produced by baking the mixture in a molding container modelling after a slice of fish; charging a fish-meat mixture member prepared by mixing flaked fish meat and a binder into the molding container so as to be laminated on the sheet-like member; and heating the mixture in the molding container to bind the sheet-like member part and the fish-meat mixture member part at the laminated surface. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to the production of a processed fish meat food and a method for producing the fish meat sliced into the shape of a fish fillet for elderly people with reduced chewing function.

  In general, meals for elderly people or people whose function of mastication / swallowing has deteriorated due to some kind of disorder are provided in the form of soft vegetable meals, chopped meals / mixer meals, liquid meals, etc., depending on the level of chewing power. Of these, in order to prevent accidental swallowing in the chopped meal and the mixer meal, a device such as gelling or solling is performed by adding a thickener or gelling agent to fish meat, livestock meat, or side dish and heat-treating it. (Patent Document 1, Patent Document 2). However, these are often in a form with no food experience for the elderly and the like, and even if they are satisfied with the taste, it is difficult to obtain a satisfying meal from the appearance.

Therefore, for example, for fish foods, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, and lecithin are added to fish meat surimi and pre-heated fish loose meat to maintain a moderate texture and appearance of the fillet. And the method (patent document 3) which heats up after emulsification is proposed. However, the fish food produced by this method also has an inorganic shape that is simple and does not escape from the feeling of chunks of fish, and it must be said that the shape is far from the actual fish fillet. I don't get it.
JP-A-7-250652 JP-A-10-215797 JP 10-248533 A

  Fish is one of the dishes that are hard to eat for those who have reduced chewing / swallowing functions such as the elderly due to the fact that they become harder and harder when cooked and have bones. In addition, the chisami food, which is mainly targeted at people with reduced chewing / swallowing functions, such as elderly people, can provide food that is sufficiently satisfactory in terms of taste, such as by using fish meat. However, there is a problem that the fish does not have the shape of a fish or a fish fillet, and the appearance and shape are inorganic, so that the satisfaction of eating a fish dish cannot be obtained and the food does not progress.

  Therefore, the present invention is a processed fish meat food that has a portion resembling an actual fish skin and a portion resembling an actual fish fillet, and is close to the appearance and shape of a real fish fillet, and is softer than an actual fish fillet. , Even elderly people, etc. who have reduced mastication / swallowing function can easily eat, but also feel that they are eating real fish fillets visually and are satisfied with eating fish dishes The purpose is to propose a fish fillet-like fish processed food that makes it possible to obtain food and a method for producing the same.

  In order to solve the above-mentioned problems, the inventors of the present application have used as a main raw material fish flesh and are soft, aiming to produce a fish processed food that is close to the shape of a real fish fillet, and as a result of earnest research, The present invention has been completed.

  The fish fillet-like fish processed food proposed by the present invention is made by adding a coloring material to a mixture mainly composed of flour and baking the sheet-like member into a mold container that is shaped like a fish fillet. Filling the mold container so as to laminate the fish meat mixing member prepared by mixing and loosening fish and tuna into the sheet-like member, heating it, and part of the sheet-like member, The fish mixing member is bonded to a laminated surface, the sheet-shaped member is a skin portion of a fish fillet, and the fish mixing member is a portion of a fish fillet, and the fish fillet It has the shape of a fish fillet that corresponds to the shape of a mold container that is shaped like this. And the manufacturing method of the fish meat processed food of the fish fillet style which this invention proposes consists of the above processes.

  In addition, another fish fillet-like processed fish food proposed by the present invention is that a coloring material is added to a mixture mainly composed of flour, and this is added to the fish skin in a mold container that is shaped like a fish fillet. A fish mixing member prepared by mixing the fish loosening seam and the tuna is applied to the corresponding location, packed in the mold container so as to be laminated on the applied mixture, The fillet obtained by binding the portion of the mixed liquid applied to the portion corresponding to the portion of the fish skin and the portion of the fish mixing member on the laminated surface in the mold container that is shaped like a fillet The portion of the mixed liquid applied to the portion corresponding to the portion of the fish skin in the mold container in the shape of the shape of the skin of the fish fillet, the portion consisting of the fish mixing member as the body portion of the fish fillet, In the shape of the fish fillet The shape of the container and has a form of fish fillets corresponding. And the other manufacturing method of fish fillet-like fish meat processed food which this invention proposes consists of the above processes.

  Still another fish fillet-like processed fish food proposed by the present invention uses a fish mixing member prepared by mixing fish loosening and tuna, and heats this to form a fish fillet. The surface obtained by adding a colorant to a mixed liquid mainly composed of flour on the surface where the portion corresponding to the fish skin in the molded product having the shape of the fillet is formed, and obtained by applying heat thereto, The part of the applied mixed liquid is the skin part of the fish fillet, and the part of the fish mixing member is the part of the fish fillet. And still another manufacturing method of fish fillet-like fish processed food proposed by the present invention comprises the steps as described above.

  In any of the fish fillet-like fish processed foods of the present invention and the method for producing the same, the coloring material added to the mixed liquid mainly composed of flour is 0.1 to 3% by weight with respect to the mixed liquid mainly composed of flour. % Hijiki powder or red algae powder.

  According to the present invention, not only is it possible to obtain sufficient satisfaction with respect to taste, but also a processed fish food that is close to the appearance and shape of a real fish fillet, softer than an actual fish fillet, Even people with reduced chewing / swallowing functions can easily eat, and feel that they are eating real fish fillets visually, in terms of texture and texture, and eat fish dishes. It is possible to provide a fish fillet-like fish processed food that makes it possible to obtain a satisfaction that has been achieved and a method for producing the same.

  The fish fillet-like fish processed food of the present invention is prepared by adding a coloring material to a mixed liquid mainly composed of flour and baking the sheet-like member into a mold container shaped like a fish fillet. Then, a fish mixing member prepared by mixing fish loosening and tuna is packed in the mold container so as to be laminated on the sheet-like member, and this is heated, so that the sheet-like member portion and the fish meat The mixing member part is bonded to the laminated surface, the part made of the sheet-like member is the skin part of the fish fillet (pseudo-skin), and the part made of the fish mixing member is the part of the fish fillet (pseudo body) ), And has a fish fillet shape corresponding to the shape of the mold container in the shape of the fish fillet. And still another manufacturing method of fish fillet-like fish processed food proposed by the present invention comprises the steps as described above.

  In the above, a sheet-like member produced by adding a coloring material to a mixed liquid mainly composed of flour and baked it is baked to a thickness of about 1 mm according to the thickness of the actual fish skin, in the fish fillet It forms a skin part, and is used by appropriately cutting it into a size (size) according to the type of fish meat processed food of the fish fillet style to be produced, such as cod fillet style and flounder fillet style.

  The mixed liquid mainly composed of flour can be prepared by mixing flour with water, for example, water, so that it can be baked to a thickness of about 1 mm according to the thickness of the actual fish skin. In the weight ratio, the flour 1 is prepared by mixing the water and the water at a ratio of about 2.9 to 3.2, for example, water.

  The flour in the mixed liquid mainly composed of wheat flour is the core of such a thin skin when baked to a thickness of about 1 mm in accordance with the thickness of the actual fish skin, from this point of view, Thus, with respect to flour 1, water, for example, water is mixed in a ratio of about 2.9 to 3.2 to prepare a mixed liquid mainly composed of flour by mixing flour and water.

  As described above, the mixed liquid mainly composed of flour added with a coloring material is baked to a thickness of about 1 mm and forms a skin part in the fish fillet. Other ingredients known in the art can also be added.

  For example, egg white can be added in an amount of 13 to 18% by weight with respect to the total weight of the flour and moisture for the purpose of giving the skin part flexibility and strengthening it easily. This egg white is added after foaming in consideration of mixing and stirring.

  Egg white is added for the purpose of imparting flexibility to the skin part, but emulsified oil that gives moisturizing properties and exhibits the same action and effect is added in an amount of 1 to 1.5% by weight based on the weight of flour. You may make it do.

  In addition, when a mixture of mainly flour containing colorants is baked to a thickness of about 1 mm to form the skin part of the fish fillet, it has the suppleness of an actual fish skin. Thus, it is possible to add 1 to 3% by weight of starch with respect to the total weight of the wheat flour and moisture. As starch, potato starch, corn starch, tapioca starch, processed starches thereof, and the like can be used.

  Thus, it is possible to add various components to the mixed liquid mainly composed of flour within the range that is baked to a thickness of about 1 mm and achieves the purpose of forming a skin part in the fish fillet. However, in order to form a thin skin outline having a thickness of about 1 mm, it is desirable to mainly use flour, the ratio of which is 1.0 to 3.5 water relative to flour 1, preferably As described above, the weight ratio of water to the flour 1 is about 2.9 to 3.2.

  The coloring material added to the mixed liquid mainly composed of wheat flour is baked when the mixed liquid mainly composed of flour containing the colored material is baked to a thickness of about 1 mm to form a skin portion in the fish fillet. , Etc. It is added in order to make the real fish skin have a color when cooked.

  As this coloring material, various natural materials, natural pigments, synthetic pigments and the like can be used.

  As a natural material, brown algae powder such as hijiki powder, red algae powder, paste powder, and the like can be used. However, paste powder swells when water is absorbed, and paste particles are conspicuous. In this respect, hijiki powder and red algae powder do not swell as much as the paste even if they absorb water, and maintain a moderate size. Therefore, hijiki powder and red algae powder can be preferably used.

  According to the experiments by the inventors, it is desirable to use hijiki powder in order to produce a unique black tone of fish skin, and red algal powder to produce a reddish fish skin color unique to fish skin. It was desirable to use

  The colorant can be added in powder form, but in this case, if the particle size is large, the particles of the colorant become conspicuous, which is not preferable.

  According to the experiments by the inventors, when a powdery coloring material having a particle size of 250 μm or less was added, it approached the color tone unique to fish skin and was preferable. On the other hand, when the particle size is made larger than this, it is not preferable because the particles of the colorant gradually become conspicuous.

  In particular, in the case of hijiki powder and red algae powder, the use of particles having a particle size of 250 μm or less was preferred for producing a black or red color tone peculiar to fish skin. When the particle size was made larger than this, the particles of hijiki powder and red algae powder gradually became conspicuous, and the skin color became unnatural, which was not preferable.

  Add natural materials such as hijiki powder and red algae powder, and coloring materials consisting of natural pigments, synthetic pigments, etc., in an amount of 0.1 to 3% by weight with respect to the total weight of the flour and moisture. Is desirable. If it is less than 0.1% by weight, the color of the fish skin will be light, while if it exceeds 3% by weight, it will be difficult to obtain a natural color of the fish skin. In addition, from this viewpoint, a more preferable addition ratio is 0.3 to 1.5% by weight ratio with respect to the total weight of the flour and moisture.

  In the present invention, the fish meat mixing member prepared by mixing the fish flesh and tuna is formed by heating or by forming it into the shape of a fish fillet and applying heat treatment to the portion of the fish fillet (imitation). It will be.

  As described above, the texture of the fish remains when it is formed into a fish fillet (imitation) by heat-molding or by forming it into a fish fillet and heat-treating, while the elderly etc. It is desirable to use a loosened fish so that it can be easily eaten even by people with reduced chewing / swallowing functions.

  For this purpose, as the above-mentioned fish loosening, a retorted fish meat loosening can be used. Retort processed fish meat is softened in advance by retort processing. By using this as the above-mentioned fish loosening, a fish fillet-like fish meat processed food satisfying the taste is provided. be able to.

  Considering that it is a food provided to people with reduced chewing / swallowing functions, such as elderly people, it is a fish flesh that has been softened in advance by retort processing, including head and tail, internal organs, bones, and fins. It is more desirable to have removed it.

  The present invention provides a fish fillet-like fish processed food, and the fish species to be eaten as fillets, such as cod, flounder, mackerel, salmon, Thailand, sawara, yellowtail, tuna, etc. Can do.

  In the present invention, the fish meat mixing member prepared by mixing the fish flesh and the tuna is heat-molded or formed into a fish fillet and heat-treated, so that the portion of the fish fillet (imitation) In general, as the binder, those used as a binder for the heat-molded or food to be heat-molded can be used.

  For example, egg yolk and soybean oil can be used as the connection. In addition to egg yolk and soybean oil, grated taro, grated yam, potato flour, potato and corn starch, bread crumbs, edible oils including soybean oil and other vegetable oils can be used. The addition of grated taro and grated yam is particularly useful because it adds a unique moist feeling.

  In addition, when using egg yolk and soybean oil, egg yolk and soybean oil are first mixed and then added to the loose meat.

  In addition, when preparing the fish meat mixing member by mixing the fish flesh and tuna, a seasoning or the like can be added as appropriate.

  In the above-described present invention, the sheet-shaped member prepared as described above and the fish meat mixing member are first cut into a predetermined size by slicing the sheet-shaped member into a shape of a fish fillet. The mold container is charged, and then the fish meat mixing member is packed in the mold container so as to be laminated on the sheet-like member. Next, the mold container is steamed, for example, to heat it, and the sheet-like member portion and the fish meat mixing member portion are bound on the laminated surface. Thus, the portion made of the sheet-like member is the skin portion (ie, pseudo-skin) of the fish fillet, the portion of the fish mixing member is the portion of the fish fillet (ie, the simulated body), and the fish fillet It is possible to produce a fish fillet-like fish processed food having a fish fillet shape corresponding to the shape of the mold container.

  That is, the sheet-shaped member prepared as described above and the fish meat mixing member are heated in the same container (a model container that is shaped like a fish fillet), and adhered to each other on the laminated surface. By doing so, the fish fillet-like processed fish food whose shape is very similar to the real thing and the processed fish meat processed food are manufactured.

  At this time, an edible paste prepared by dissolving flour in water is thinly applied to the surface of the sheet-like member to be laminated with the fish meat mixing member, that is, the adhesive surface, and then the fish meat mixing member is laminated on the sheet-like member. When the mold container is packed and steamed with the mold container, etc., and heated to bind the part of the sheet-like member and the part of the fish mixing member, the pseudo It is advantageous because the skin and the imitation body are firmly bound, and the fish fillet-like fish processed food produced as described above can be used for meals without being disintegrated even when heated after being frozen. .

  Another fish fillet-like processed fish food of the present invention is a colorant added to a mixed liquid mainly composed of flour, and this is applied to a portion corresponding to the fish skin in a mold container that is shaped like a fish fillet. The fish mixture member prepared by applying and mixing fish seam and tuna is packed in the mold container so as to be stacked on the applied mixture, and heat is applied to the fish container to form the shape of the fish fillet. The shape of the fillet obtained by bonding the portion of the mixed liquid applied to the portion corresponding to the portion of the fish skin in the molded container and the portion of the fish mixing member on the laminated surface The portion of the mixed liquid applied to the portion corresponding to the fish skin portion in the mold container is the skin portion in the fish fillet (pseudo-skin), and the portion comprising the fish mixing member is the body portion in the fish fillet (pseudo And elephant shape of the fish fillet Was corresponding to the shape of the mold container is one having the form of fish fillets. And the other manufacturing method of fish fillet-like fish meat processed food which this invention proposes consists of the above processes.

  That is, in the fish fillet-like fish processed food of the present invention and the method for producing the same, the skin portion (pseudo-skin) in the fish fillet is baked by adding a coloring material to a mixed liquid mainly composed of flour. Formed from a manufactured sheet-like member, and this is bound to the body part of the fish fillet consisting of a fish meat mixing member prepared by mixing fish loosening and tuna in a mold container that is shaped like a fish fillet However, in the other fish fillet-like fish processed foods and other production methods of the present invention, a mixture of a mixed liquid mainly composed of flour and a coloring material is shaped like a fish fillet. Apply to the part corresponding to the skin of the fish in the container, and in the mold container, bind to the body part of the fish fillet consisting of the fish meat mixing member prepared by mixing the fish loose and the seam. Fillet It is obtained so as to manufacture the fish meat processed foods.

  Thus, since the process of baking is not added to form the skin part (pseudo-skin) in the fish fillet, the ratio of the flour in the mixed liquid mainly composed of the flour added with the coloring material is It is necessary to find a strong viscosity in the liquid itself. Therefore, the flour and water are mixed at a weight ratio of about 1.0 to 2.0 with respect to the flour 1, preferably about 1.4 to 1.6 with respect to the flour 1. To prepare.

  In addition, in order to give a strong viscosity to the mixed liquid mainly composed of wheat flour, adding the same amount of taro paste as the mixed liquid mainly composed of flour becomes a more preferable mixed liquid mainly composed of wheat. Coloring material can be added as required.

  In this way, the ratio of the flour in the mixed liquid mainly composed of flour is increased, except for the ratio of the flour in the mixed liquid mainly composed of flour in the above-described fish fillet-like fish processed food of the present invention. Can prepare a mixed liquid mainly composed of flour added with a coloring material in the manner described above, and, as described above, prepare by adding egg white, emulsified oil, starch, etc. as necessary. Can do.

  In addition, a fish meat mixing member prepared by mixing fish flesh and tuna can also be prepared in the manner described above.

  Still another fish fillet-like fish processed food of the present invention is a fish meat mixing member prepared by mixing fish loosening and tuna, and is heated to form a fish fillet. In the molded product having a shape, the surface corresponding to the fish skin is formed, after applying a mixture of colorant to a mixed liquid mainly composed of flour, and then applying the heat, the applied A portion of the mixed liquid is a skin portion of the fish fillet, and a portion made of the fish meat mixing member is a portion of the fish fillet. And still another manufacturing method of fish fillet-like fish processed food proposed by the present invention comprises the steps as described above.

  In this case, using a fish mixing member prepared by mixing fish loosening and tuna, the molded product formed into a fish fillet by applying heat to this is a fish meat mixing prepared by mixing fish loosening and tuna The member can be obtained as a molded product formed into the shape of a fish fillet, which is packed in a mold container in the shape of a fish fillet and heated to correspond to the shape of the mold container.

  Also, a fish meat mixing member prepared by mixing fish loosening and tuna is formed into a fish fillet shape, and heat is added to this to form a fish fillet shape. Using the prepared fish meat mixing member, heat can be applied to this to obtain a molded product formed into a fish fillet.

  In the other fish fillet-like processed fish food of the present invention and other production methods, the skin portion (pseudo-skin) in the fish fillet is obtained by adding a coloring material to a mixture mainly composed of flour. In a mold container that is shaped like a fillet, it is formed by applying to a portion corresponding to a fish skin portion.

  On the other hand, the fish meat mixing member prepared by mixing the fish fillet and the seam is packed in a mold container that is shaped like a fish fillet, and heat is applied to this to support the shape of the mold container. Obtaining a molded product molded into a shape, or forming a fish meat mixing member prepared by mixing fish loose and tuna into a fish fillet shape, and applying heat to obtain a molded product having a fish fillet shape, In yet another fish fillet-like fish processed food of the present invention and still another production method, a fish mixing member prepared by mixing fish loosening and tuna is used, and heat is applied to this to form fish fillets. Flour is formed on the surface on which the portion corresponding to the skin of the fish is formed, that is, the body part of the fish fillet composed of a fish meat mixture member prepared by mixing fish loosening and tuna. Colored mixture mainly composed of After applying the food, the heat is applied (for example, by steaming) to form a skin part (pseudo-skin) in the fish fillet and bind it to the body. .

  In the processed fish meat-like food of still another fish fillet of the present invention and also in the other manufacturing method, the step of baking is not added to form the skin portion (pseudo-skin) in the fish fillet. The ratio of the flour in the mixed liquid mainly composed of flour added with the material needs to obtain a strong viscosity in the mixed liquid itself. Therefore, the flour and water are mixed at a weight ratio of about 1.0 to 2.0 with respect to the flour 1, preferably about 1.4 to 1.6 with respect to the flour 1. To prepare.

  In addition, in order to give a strong viscosity to the mixed liquid mainly composed of wheat flour, adding the same amount of taro paste as the mixed liquid mainly composed of flour becomes a more preferable mixed liquid mainly composed of wheat. The colorant can be added in the same manner as described above.

  Thus, the ratio of the flour in the mixed liquid mainly composed of flour is larger than the ratio of the flour in the mixed liquid mainly composed of flour in the fish fillet-like fish processed food of the present invention described above and the manufacturing method thereof. Can prepare a mixed liquid mainly composed of flour added with a coloring material in the manner described above, and, as described above, prepare by adding egg white, emulsified oil, starch, etc. as necessary. Can do.

  In addition, a fish meat mixing member prepared by mixing fish flesh and tuna can also be prepared in the manner described above.

  The fish fillet-like fish processed food of the present invention produced as described above has a shape corresponding to the shape of a mold container that is shaped like a fish fillet. Alternatively, the fish meat mixing member prepared by mixing the fish fillet and the seam is packed in a mold container that is shaped like a fish fillet, and heat is applied to this to support the shape of the mold container. Formed into a shape of a fish fillet molded into a shape of a fish fillet molded into a shape or a fish mixing member prepared by mixing fish loosening and tuna into a shape Yes. That is, the fish fillet-like fish processed foods of the present invention are all shaped like real fish fillets.

  And since the skin part (pseudo-skin) in the fish fillet is prepared as described above, it shows the color of the fish skin when cooked, for example, by baking the actual fish fillet.

  Therefore, the person who eats the fish fillet-like processed fish meat food of the present invention can visually feel that he is eating a real fish fillet, and can obtain the satisfaction of eating a fish dish from the visual aspect. Is possible.

  In addition, both the part that becomes the artificial skin and the fish mixing member that becomes the artificial body are prepared by the above-described method using the above-described materials, and are softer than the actual fish fillet. Even a person with reduced swallowing function can easily eat the skin.

  In addition, as described above, since the material to be used and the preparation method of the fish meat mixing member to become the artificial skin and the artificial meat are different, the food between the artificial skin portion and the artificial body portion is different. The feeling and crunch are different. In particular, in the embodiment of the present invention in which the artificial skin portion is baked into a sheet shape, the tendency of the artificial skin to be more chewy than the artificial body portion can be made clearer. .

  The person who eats the fish fillet-like fish processed food of the present invention, such as the texture of the simulated skin part and the part of the simulated body, the difference in texture, from the texture and texture of the texture, You can feel that you are eating a real fish fillet, and you can get the satisfaction of having eaten a fish dish.

  Examples 1, 2, and 3 below are examples of manufacturing a fish fillet-like fish meat processed food according to the present invention, which is a cod fillet style, by using the production method of the present invention. In addition, in the manufacturing method of Example 3, a preferable example will be described for Example 4 in which the molding method of the dummy part is different.

  The mixture was stirred while adding 61% by weight of water to 21% by weight of wheat flour, and then 16% by weight of whisked egg white and 2% by weight of potato starch were added and stirred to prepare a mixture mainly composed of flour. This mixed liquid is stirred while being added little by little to 1/100 weight powdered hijiki (particle size 180 μm) with respect to the whole mixed liquid, and the mixture is mainly composed of flour to which powdered hijiki as a coloring material is added. A liquid was prepared.

  Next, this was poured into a frying pan, spread over the whole, heated in a medium heat, and baked while slowly rotating the frying pan to form a sheet of about 1 mm thickness. The sheet-like member was allowed to cool to room temperature and cut appropriately to fit the size of the cod fillet.

  Stirring while gradually adding the same amount of soybean oil to the foamed egg yolk, a mixture of egg yolk and oil was obtained. Retort cod 70% by weight, egg yolk / oil mixture 16%, taro paste 10%, salt weight 0.5%, yam powder 2.7%, dashi mochi 0.8% Then, the mixture was stirred and used as a fish mixing member using cod loosening.

  The sheet-like member cut as described above is moistened and attached to the side surface of the mold container in the shape of a cod fillet, and the surface of the sheet-like member (sheet-like member) is melted with water. And the fish-mixing member are joined to each other), and the fish-mixing member and the sheet-like member are stacked and packed in the mold container.

  Put a wrap film on the surface of the fish mixing member packed in this mold container, cook for 3 minutes at a central temperature of 75 ° C or higher, peel off the film, cool to room temperature, freeze by quick freezing, Molded cod fillet-like fish processed food) was taken out, filled into a plastic bag, and stored at -18 ° C or lower.

The frozen cod fillet-like processed fish meat food was taken out of the plastic bag, steamed with a steamer until the center was warmed, allowed to cool to room temperature, and then measured for hardness. As a result, it was 2.17 × 10 ⁵ dyn / cm ² and kept sufficiently soft as a food for elderly people.

  In addition, when this was sampled by multiple elderly people with reduced chewing / swallowing functions, it had the appearance and shape of a cod fillet, and the color of the cod fillet was the same as that of the skin. In addition, it is softer than the actual fillet of the cod, but the part corresponding to the skin and the part corresponding to the body are different in texture and texture, and not only satisfy the taste of the cod but also visually In terms of texture and crunch, it was well received that it felt like eating real cod fillets.

  The mixture was stirred while adding 60% by weight of water to 40% by weight of wheat flour, and 1.5% by weight of emulsified oil was added thereto to prepare a mixed liquid mainly composed of wheat. This mixed solution was stirred while being added little by little to 2% by weight of hijiki (particle diameter 180 μm) to prepare a mixed solution mainly composed of flour to which powder hijiki as a coloring material was added.

  Stirring while gradually adding the same amount of soybean oil to the foamed egg yolk, a mixture of egg yolk and oil was obtained. Retort cod 70% by weight, egg yolk / oil mixture 16%, taro paste 10%, salt weight 0.5%, yam powder 2.7%, dashi mochi 0.8% Then, the mixture was stirred and used as a fish mixing member using cod loosening.

  After applying a mixed liquid mainly composed of flour to which powdered hijiki, which is the coloring material, is added, to the skin part on the side of the mold container that is shaped like a cod fillet, the fish meat mixing member is Laminated and packed in the mold container.

  Put a wrap film on the surface of the fish mixing member packed in this mold container, cook for 3 minutes at a central temperature of 75 ° C or higher, peel off the film, cool to room temperature, freeze by quick freezing, Molded cod fillet-like fish processed food) was taken out, filled into a plastic bag, and stored at -18 ° C or lower.

  Take the frozen cod fillet-like processed fish food from a plastic bag, steam it in a steamer until the center is warmed, let it cool to room temperature, and sensuously evaluate it. It is soft enough for elderly food. Was kept.

  Moreover, it had the appearance and shape of a cod fillet, and it resembled the cod fillet up to the color corresponding to the skin.

  Stirring while gradually adding the same amount of soybean oil to the foamed egg yolk, a mixture of egg yolk and oil was obtained. Retort cod 70% by weight, egg yolk / oil mixture 16%, taro paste 10%, salt weight 0.5%, yam powder 2.7%, dashi mochi 0.8% Then, the mixture was stirred and used as a fish mixing member using cod loosening.

  Apply cooking oil to the inner surface of the mold container in the shape of a cod fillet, fill with this fish mixing member, cover the surface with a wrap film, cook for 3 minutes at a center temperature of 75 ° C or higher, peel off the film and mold Removed from container.

  On the other hand, the taro was cut into an appropriate size, boiled for 15 minutes, the water was cut well, and ground into a paste using a chopper. 20% by weight of wheat flour and 30% by weight of water were added to 50% by weight of this taro paste and stirred, and 2% by weight of hijiki (particle size 180 μm) was added to the mixture while stirring little by little to prepare a mixed solution. .

  After the portion (pseudo body) of the cod cut taken out from the mold container is allowed to cool to room temperature, the mixed skin is added to the above-mentioned powdered hijiki that becomes a pseudo skin, and the pseudo skin forms in the simulated body It was applied to the surface of the portion to be treated, and again steamed for 3 minutes at a central temperature of 75 ° C. or higher, and then cooled to room temperature. This was frozen by quick freezing, filled in a plastic bag and stored at -18 ° C or lower.

  Take the frozen cod fillet-like processed fish food from a plastic bag, steam it in a steamer until the center is warmed, let it cool to room temperature, and sensuously evaluate it. It is soft enough for elderly food. Was kept.

  Moreover, it had the appearance and shape of a cod fillet, and it resembled the cod fillet up to the color corresponding to the skin.

  Stirring while gradually adding the same amount of soybean oil to the foamed egg yolk, a mixture of egg yolk and oil was obtained. Mixing 68% by weight of cod roe with retort, 16% by weight of egg yolk / oil mixture, 12% by weight of taro paste, 0.5% of salt, 2.7% of yam powder, and 0.8% by weight of dashi Then, the mixture was stirred and used as a fish mixing member using cod loosening.

  The fish mixing member prepared as described above is formed into a cod fillet shape, covered with a wrap film, cooked for 3 minutes at a central temperature of 75 ° C. or higher, and the film is peeled off to form a cod fillet shape. (Imitation) was obtained.

  On the other hand, the taro was cut into an appropriate size, boiled for 15 minutes, the water was cut well, and ground into a paste using a chopper. 20% by weight of wheat flour and 30% by weight of water were added to 50% by weight of this taro paste and stirred, and 2% by weight of hijiki (particle size 180 μm) was added to the mixture while stirring little by little to prepare a mixed solution. .

  After the molded product having the shape of the cod fillet (imitation) is allowed to cool to room temperature, the mixed solution to which the above-mentioned powdered hijiki, which becomes an imitation skin, is added to the place where the imitation skin is to be formed in the imitation. It was applied to the surface and again boiled at a central temperature of 75 ° C. for 3 minutes, and then cooled to room temperature. This was frozen by quick freezing, filled in a plastic bag and stored at -18 ° C or lower.

  Take the frozen cod fillet-like processed fish food from a plastic bag, steam it in a steamer until the center is warmed, let it cool to room temperature, and sensuously evaluate it. It is soft enough for elderly food. Was kept.

  Moreover, it had the appearance and shape of a cod fillet, and it resembled the cod fillet up to the color corresponding to the skin.

Claims (4)

Add a coloring material to the mixed liquid mainly composed of flour, and charge the sheet-like member produced by baking it into a mold container shaped like a fish fillet,
A fish meat mixing member prepared by mixing fish loosening and tuna is packed in the mold container so as to be laminated on the sheet-like member,
Heat was applied thereto, and the sheet-like member and the fish mixing member part were obtained by binding on the laminated surface.
The fish fillet corresponding to the shape of the shape of the fish fillet, wherein the sheet-shaped member is the skin portion of the fish fillet, and the fish mixing member is the fish fillet portion. Fish fillet-like fish processed food with the shape of Add a coloring material to the mixture consisting mainly of flour, and apply it to the part corresponding to the fish skin in a mold container that is shaped like a fish fillet.
A fish mixing member prepared by mixing fish loosening and tuna is packed in the mold container so as to be laminated on the applied mixed solution,
Heat is applied to this, and the portion of the mixed liquid applied to the portion corresponding to the portion of the fish skin in the mold container that is shaped like the fillet of the fish and the portion of the fish mixing member are connected by a laminated surface. Obtained by wearing,
The portion of the mixed liquid applied to the portion corresponding to the portion of the fish skin in the mold container in the shape of the fillet is the skin portion of the fish fillet, and the portion consisting of the fish mixing member is the portion of the fish fillet. A fish fillet-like fish meat processed food having a shape of a fish fillet that corresponds to the shape of a mold container that is shaped like the shape of the fish fillet.   Using a fish mixing member prepared by mixing fish loosening and tuna, heat it to form it into a fish fillet, and the part corresponding to the fish skin in the molded product with this fish fillet shape is formed On the surface, after applying a mixture of flour mainly containing a colorant and applying heat to the mixture, the applied mixture is part of the skin in the fish fillet, the fish mixture Fish fillet-like fish meat processed food with parts made of components as the body part of fish fillets.   The coloring material added to the mixed liquid mainly composed of wheat flour is 0.1 to 3% by weight of hijiki powder or red algae powder based on the mixed liquid mainly composed of wheat flour. The fish fillet-like fish meat processed food according to any one of the above.