JP2010063436A - 食品成型方法 - Google Patents
食品成型方法 Download PDFInfo
- Publication number
- JP2010063436A JP2010063436A JP2008235317A JP2008235317A JP2010063436A JP 2010063436 A JP2010063436 A JP 2010063436A JP 2008235317 A JP2008235317 A JP 2008235317A JP 2008235317 A JP2008235317 A JP 2008235317A JP 2010063436 A JP2010063436 A JP 2010063436A
- Authority
- JP
- Japan
- Prior art keywords
- food
- molded
- food material
- small piece
- molding
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 95
- 238000000034 method Methods 0.000 title claims abstract description 42
- 238000000465 moulding Methods 0.000 title claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 51
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 150000004676 glycans Chemical class 0.000 claims abstract description 12
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 12
- 239000005017 polysaccharide Substances 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000000748 compression moulding Methods 0.000 claims abstract description 3
- 241000234282 Allium Species 0.000 claims description 22
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- 239000004615 ingredient Substances 0.000 claims description 18
- 239000000428 dust Substances 0.000 claims description 17
- 239000011575 calcium Substances 0.000 claims description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 7
- 229910052791 calcium Inorganic materials 0.000 claims description 7
- 150000002500 ions Chemical class 0.000 claims description 7
- 230000027455 binding Effects 0.000 abstract description 13
- 101100117236 Drosophila melanogaster speck gene Proteins 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 235000014347 soups Nutrition 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 229960005069 calcium Drugs 0.000 description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000010408 potassium alginate Nutrition 0.000 description 2
- 239000000737 potassium alginate Substances 0.000 description 2
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
【解決手段】本発明による食品成型方法は、成型すべき食材を第1の小片の形態にカットする工程と、成型すべき食材を微塵と汁液の形態にすりおろす工程と、第1の小片の形態の食材、微塵及び汁液の形態の食材、及び多糖類の粉末を混合する工程と、混合した食材を圧縮成型する工程と、を有する。好ましくは、成型すべき食材を、第1の小片よりも小さい第2の小片の形態にカットする工程を有し、上記混合する工程は、第2の小片を混合する工程を含む。
【選択図】なし
Description
単にカットしただけの数枚の玉葱片の代わりに、本発明による食品成型方法によって成型した一口大の成型玉葱を使用して、串かつを生産した。
Claims (5)
- 食品成型方法であって、
成型すべき食材を第1の小片の形態にカットする工程と、
成型すべき食材を微塵と汁液の形態にすりおろす工程と、
第1の小片の形態の食材、微塵及び汁液の形態の食材、及び多糖類の粉末を混合する工程と、
混合した食材を圧縮成型する工程と、を有することを特徴とする食品成型方法。 - 更に、圧縮成型した食材の表面に、カルシウムの2価イオンを含む溶液を付着させる工程を有することを特徴とする、請求項1に記載の食品成型方法。
- 更に、圧縮成型した食材を、カルシウムの2価イオンを含む溶液に浸す工程を有することを特徴とする、請求項1に記載の食品成型方法。
- 更に、成型すべき食材を、第1の小片よりも小さい第2の小片の形態にカットする工程を有し、
前記混合する工程は、第2の小片を混合する工程を含むことを特徴とする、請求項1〜3のいずれか1項に記載の食品成型方法。 - 成型すべき食材が、玉葱であることを特徴とする、請求項1〜4のいずれか1項に記載の食品成型方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008235317A JP5131474B2 (ja) | 2008-09-12 | 2008-09-12 | 食品成型方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008235317A JP5131474B2 (ja) | 2008-09-12 | 2008-09-12 | 食品成型方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2010063436A true JP2010063436A (ja) | 2010-03-25 |
JP5131474B2 JP5131474B2 (ja) | 2013-01-30 |
Family
ID=42189602
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008235317A Active JP5131474B2 (ja) | 2008-09-12 | 2008-09-12 | 食品成型方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP5131474B2 (ja) |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61158753A (ja) * | 1984-12-28 | 1986-07-18 | Kazuo Hara | 非可逆性成形ゲル及び成形ゲル状食品の製造方法 |
JPS6265658A (ja) * | 1985-09-19 | 1987-03-24 | Ajinomoto Co Inc | バラ状食品の充填方法 |
JPS63301777A (ja) * | 1987-06-02 | 1988-12-08 | Shiyoubee:Kk | さつま揚げ |
JPH022324A (ja) * | 1988-01-22 | 1990-01-08 | Takeda Chem Ind Ltd | 造形食品およびその製造法 |
JPH02145157A (ja) * | 1988-11-28 | 1990-06-04 | Fuji Oil Co Ltd | 冷凍食品 |
JPH06189697A (ja) * | 1992-12-24 | 1994-07-12 | Unie Colloid Kk | 油揚げ食品及びその製法 |
JPH0779713A (ja) * | 1993-06-29 | 1995-03-28 | Kibun Foods Inc | 野菜入りこんにゃく及びその製造法 |
JPH10290670A (ja) * | 1996-03-13 | 1998-11-04 | Chiba Seifun Kk | 食品接着用組成物及び該組成物を用いて接着してなる接着食品 |
JP2003144107A (ja) * | 2001-11-15 | 2003-05-20 | Kimica Corp | 離水防止された具材を含む生餃子 |
JP2003334002A (ja) * | 2002-05-17 | 2003-11-25 | Nichiro Corp | 大根おろしデザート |
JP2009297011A (ja) * | 2008-06-17 | 2009-12-24 | Food Business Supply:Kk | 菊芋こんにゃく |
-
2008
- 2008-09-12 JP JP2008235317A patent/JP5131474B2/ja active Active
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS61158753A (ja) * | 1984-12-28 | 1986-07-18 | Kazuo Hara | 非可逆性成形ゲル及び成形ゲル状食品の製造方法 |
JPS6265658A (ja) * | 1985-09-19 | 1987-03-24 | Ajinomoto Co Inc | バラ状食品の充填方法 |
JPS63301777A (ja) * | 1987-06-02 | 1988-12-08 | Shiyoubee:Kk | さつま揚げ |
JPH022324A (ja) * | 1988-01-22 | 1990-01-08 | Takeda Chem Ind Ltd | 造形食品およびその製造法 |
JPH02145157A (ja) * | 1988-11-28 | 1990-06-04 | Fuji Oil Co Ltd | 冷凍食品 |
JPH06189697A (ja) * | 1992-12-24 | 1994-07-12 | Unie Colloid Kk | 油揚げ食品及びその製法 |
JPH0779713A (ja) * | 1993-06-29 | 1995-03-28 | Kibun Foods Inc | 野菜入りこんにゃく及びその製造法 |
JPH10290670A (ja) * | 1996-03-13 | 1998-11-04 | Chiba Seifun Kk | 食品接着用組成物及び該組成物を用いて接着してなる接着食品 |
JP2003144107A (ja) * | 2001-11-15 | 2003-05-20 | Kimica Corp | 離水防止された具材を含む生餃子 |
JP2003334002A (ja) * | 2002-05-17 | 2003-11-25 | Nichiro Corp | 大根おろしデザート |
JP2009297011A (ja) * | 2008-06-17 | 2009-12-24 | Food Business Supply:Kk | 菊芋こんにゃく |
Also Published As
Publication number | Publication date |
---|---|
JP5131474B2 (ja) | 2013-01-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US9332780B2 (en) | Gelated crab meat and food products derived from gelated crab meat | |
US20020048623A1 (en) | Composite meat product and method for the manufacture thereof | |
SI2445357T1 (en) | Procedure for the production of a feed forage and product | |
JP6406915B2 (ja) | 油揚様外皮被覆食品の製造方法 | |
JP5131474B2 (ja) | 食品成型方法 | |
CN104472623A (zh) | 一种速冻粘粉海鲜蔬菜饼的制作方法 | |
JPH09299026A (ja) | 圧着成型チーズ製品及びその製造方法 | |
JP2009178077A (ja) | 揚げ物用海老加工食品及びその製造方法 | |
CN103892333A (zh) | 一种鲜味丸子的制备方法 | |
JP2008072926A (ja) | 揚げ物用打ち粉 | |
JP5431226B2 (ja) | チーズ食品およびその製造方法 | |
JP2011019468A (ja) | 粗挽きハムまたはソーセージのスプレッドおよびその製造方法 | |
JP2011078356A (ja) | 食肉加工品の製造方法 | |
JP2019037203A (ja) | 漬物ペースト及びその製造方法 | |
CN104304962A (zh) | 一种用于油炸肉制品的外裹粉及其加工方法 | |
JP5323595B2 (ja) | 生食用魚肉の加工方法 | |
US20170339989A1 (en) | Meat and methods of preparing same having reduced sodium content | |
RU2797860C1 (ru) | Долма с мясом креветок | |
KR102477069B1 (ko) | 고함량의 새우를 함유하는 햄버거용 새우패티의 제조방법 | |
KR101126267B1 (ko) | 도넛형 가공육 제조방법과 이를 이용한 가공육 | |
JP7026650B2 (ja) | 冷凍成型トンカツの製造方法 | |
JP4679292B2 (ja) | 漬け物を素材とする食品の製造方法、及び漬け物を素材とする食品 | |
JPH07177867A (ja) | ゲル化魚貝類及びその製造法 | |
CN104824559A (zh) | 一种即食牛肉面 | |
CN115812917A (zh) | 一种不规则肉块的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20110217 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20120712 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20120723 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20120921 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20121010 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20121023 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20151116 Year of fee payment: 3 |
|
R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 Ref document number: 5131474 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20151116 Year of fee payment: 3 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |