JP2013094079A - Processed food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food providing much more various textures, and to provide a method for producing the processed food having the texture close to real prawn meat.SOLUTION: The processed food X has a processed food body 10 having a plurality of gel-shaped molded food material fragments 1 obtained by molding food materials, and obtained by assembling the molded food material fragments 1 in a plurality of shapes. The method for producing the processed food includes: a molded food fragment-making step of making gel-shaped anterior oblique muscle fragments 1a, central muscle fragments 1b and transverse muscle fragments 1c by processing the food material; a processed food member-making step of making a plurality of processed food members 10a and 10b obtained by allowing the anterior oblique muscle fragments 1a to penetrate opening parts p formed in the central muscle fragments 1b; a processed food body-making step of making the processed food body 10 by fitting the transverse muscle fragments 1c between the processed food members 10a and 10b; and a film-forming step of forming a film of a surface film part on the surface of the processed food body 10.

Description

  The present invention relates to a processed food that is produced by molding a food material and has a texture close to that of real animal meat.

  Sea bream is a marine product made primarily from fish surimi. The persimmon is cut into a desired shape and seasoned with a seasoning as it is, or boiled in a seasoning liquid or the like. On the other hand, as processed foods having variations in the usual flavor and texture of koji, for example, koji having a flavor resembling real crab meat (hereinafter referred to as crab-flavored miso) is known. The crab-flavored miso is obtained by using ordinary koji as a food material, for example, by bundling fibrous koji and forming it into a rod shape, or making a cut in an existing koji (for example, Patent Document 1). It is manufactured by inserting a slit into a roll (for example, Patent Document 2). The crab-flavored miso produced in this way has a texture different from that of the crab used as an ingredient, provides a texture similar to real crab meat, and is colored to resemble the appearance of crab meat. By this, you can easily taste the flavor similar to real crab meat.

Japanese Patent Laid-Open No. 5-260931 Japanese Patent Laid-Open No. 08-228724

  The above-mentioned known crab-flavored miso simplifies only the fibrous form of real crab meat. For example, the fibrous crab used as a food has a uniform shape (cross-sectional area, etc.), so the produced crab miso tends to have a simple texture.

In addition, for example, even if an eater is allergic to real crab meat, a crab-flavored miso made from crab mainly composed of surimi fish will not cause allergic symptoms. Sometimes you can eat. Thus, the crab-flavored miso that can easily taste a texture similar to real crab meat can be used as a substitute for real crab meat.
In view of such food allergies, it is desired that animal meat substitutes other than crab meat can be easily eaten.

  Therefore, the objective of this invention is providing the manufacturing method of the processed food from which more various food textures are obtained, and the processed food from which the food texture close | similar to real shrimp meat is obtained.

  The first characteristic configuration of the processed food according to the present invention for achieving the above object includes a processed food main body including a plurality of gel-like formed food pieces formed from food ingredients and assembled with the formed food pieces having a plurality of shapes. It is in having.

In the present invention, a processed food is manufactured by assembling a plurality of gel-like shaped food pieces obtained by shaping food. The food material in this specification refers to, for example, a gel food material that exhibits a solid state, a sol food material that exhibits a fluid state, and the like. These food materials are processed to produce a molded food piece having a gel shape formed into a desired shape.
Gel-like foodstuffs are, for example, those obtained by crushing raw materials and adding salt to form a desired shape, and then solidifying (gelling) by heating, or by pulverizing the raw materials to obtain a desired gelling agent Can be used that has been heated and gelled.
Since the gel-like food material has appropriate elasticity, it is easy to mold the molded food piece, and it is easy to maintain the shape of the molded food piece after the molding.
Moreover, when using a sol-like foodstuff, a shaping | molding foodstuff piece can be shape | molded by pouring the said sol-like foodstuff into the type | mold which has a desired shape.

  Feeders make preference judgments on ingredients based on many factors such as texture, taste, fragrance and color, among which texture (texture, texture, chewing etc.) is a particularly important factor. . The texture is derived from the mechanical properties (elasticity and viscosity) of the food.

  The processed food of the present invention has a processed food main body in which molded food pieces having a plurality of shapes are assembled. The shape of the formed food material piece can take various shapes such as a block shape, a rod shape, and a donut shape. By assembling a plurality of molded food pieces having various shapes in this way, the texture when the food intake person chews the processed food of the present invention is a single molded food piece or a plurality of identical shaped food ingredients. It will be richer in variety than processed food consisting of pieces. Moreover, since the processed food piece of the present invention has a gel-like shape, the food texture rich in elasticity can be obtained.

  Therefore, if it is the processed food of this structure, the processed food which has more various food texture can be provided.

  The second characteristic configuration of the processed food according to the present invention is that the processed food main body has a processed food member configured by inserting another molded food piece into an opening formed in one molded food piece. .

According to this configuration, the other formed food material pieces are fitted into the opening formed in the one formed food material piece, so that the formed food material pieces can be assembled together by a so-called side joint. Thereby, the assembly | attachment of the shaping | molding foodstuff pieces becomes strong, and it can prevent the deformation | transformation of the processed food member as a structural unit of a processed food main body beforehand.
Therefore, it becomes easy to maintain the unique texture which the processed food of this invention has over a long period of time.

  The 3rd characteristic structure of the processed food which concerns on this invention exists in the point which has the surface film part formed in the surface of the said processed food main body.

  According to this structure, it can imitate the surface film which real animal meat has by having a surface film part. Therefore, in this configuration, in addition to the texture of the processed food main body, it also provides an elastic texture (pre-preparation) that eats and breaks the surface film when the user chews the surface film part. Especially when it is first chewed.

  The 4th characteristic structure of the processed food which concerns on this invention exists in the point which formed the said surface film part with the gel film | membrane of calcium alginate.

  According to this configuration, for example, after immersing the processed food body in an appropriate concentration of calcium chloride aqueous solution, the processed food body is easily immersed in an appropriate concentration of sodium alginate aqueous solution, thereby easily forming a calcium alginate gel film on the surface of the processed food body. Can be formed.

  A fifth characteristic configuration of the processed food according to the present invention is that the processed food main body is produced by imitating an arrangement of an animal muscular structure.

In this configuration, the processed food body can be made by simulating the arrangement of the muscular structure of an animal and arranging a plurality of molded food pieces, so that a plurality of molded food pieces can be assembled to reproduce the muscle structure of a real animal to some extent be able to. Thereby, when an eater chews processed food, the food texture very close to the texture when chewing a real animal food can be obtained.
Therefore, in this configuration, it is possible to obtain a texture that more closely resembles real animal meat by simulating the structure of complex animal meat.

  The sixth characteristic configuration of the processed food according to the present invention is that the animal is shrimp.

  According to this structure, the processed food which imitated real shrimp meat can be provided. Therefore, the processed food is a shrimp-flavored processed food that can be easily tasted like real shrimp meat. Such shrimp-flavored processed foods can be used as a substitute for real shrimp meat. In addition, even those who have not been able to eat shrimp meat from the viewpoint of food allergies can safely enjoy a texture similar to real shrimp without worrying about food allergies.

  According to a seventh characteristic configuration of the processed food according to the present invention, the processed food main body has an anterior oblique muscle piece as the molded food piece at a position corresponding to the anterior oblique muscle, the central muscle, and the transverse muscle, which are the muscle structures. The central muscle piece and the transverse muscle piece are located.

  According to this configuration, the processed food body of the present invention is used as the processed food body by assembling the anterior oblique segment, the central muscle segment, and the transverse muscle segment corresponding to the three types of muscle structures found in the abdomen of shrimp. It can resemble the arrangement of each muscular structure of the abdomen. Therefore, the processed food of the present invention can provide a texture more similar to that of real shrimp meat.

  An eighth characteristic configuration of the processed food according to the present invention is that the processed food main body includes a plurality of processed food members formed by fitting the anterior oblique strips into openings formed in the central strip. The crossing piece is inserted between the processed food members.

As shown in the examples described later, the outline of the muscular structure of the abdomen of shrimp is, for example, that an anterior oblique muscle is inserted in an opening formed in the central muscle, and the transverse muscle is between the central muscle and the central muscle. Recognized as being located.
In this configuration, the processed food member is formed by fitting the front oblique muscle piece through the opening formed in the central muscle piece in a so-called horn joint manner, and the transverse muscle piece is interposed between the plurality of processed food members. Since the crossed muscle piece is positioned between the central muscle piece and the central muscle piece by fitting, the three-dimensional structure of the three kinds of muscle structures recognized in the abdomen of shrimp is relatively compared in the processed food of the present invention. Can be faithfully reproduced. Therefore, the processed food with this configuration can more faithfully reproduce the unique texture of real shrimp meat.

  A ninth characteristic configuration of the processed food according to the present invention is that the food is a fish paste product.

  According to this structure, the fishery product which has as a main component fish meat, such as a salmon, can be used as a foodstuff, for example. Such a fish paste product is an easily available food and easy to process, so that the processed food of the present invention can be easily produced.

  A tenth characteristic configuration of the processed food according to the present invention is that the food is a vegetable product.

  According to this structure, the gelatinized vegetable products, such as a konjac, can be used as a foodstuff. Since such a vegetable product is an easily available food and easy to process, the processed food of the present invention can be easily manufactured.

  The characteristic means of the processed food manufacturing method according to the present invention is that the food material is processed, and the anterior oblique muscle pieces are formed as gel-like shaped food pieces corresponding to the anterior oblique muscle, the central muscle and the transverse muscle which are the muscular structures of shrimp. A processed food member manufacturing step for manufacturing a plurality of processed food members in which the anterior oblique strips are inserted into an opening formed in the central strip; A processed food body preparation step of manufacturing a processed food body by placing a plurality of the processed food members adjacent to each other, and inserting the transverse stripes between the processed food members; and a surface of the processed food body And a film forming step of forming a surface film portion.

  According to this means, a plurality of gel-like shaped food pieces formed by cutting a gel-like food material or by performing processing such as heating after pouring a sol-like food material into a mold having a desired shape The processed food of the present invention can be easily produced simply by assembling. In particular, the three-dimensional structure of the three types of muscular structures found in the abdomen of shrimp to produce processed food parts and processed food bodies by assembling the anterior oblique, central and transverse muscle pieces corresponding to the muscular structure of shrimp Can be faithfully reproduced by this means. Therefore, with this means, a processed food that can more faithfully reproduce the texture of real shrimp meat can be produced.

In addition, in this method, since the surface film portion is formed on the surface of the processed food body, the processed food manufactured by the method is not only the texture of the processed food body, but also in the surface film portion. Can give an elastic texture (pre-preparation) that eats and breaks the surface film when chewed, and has a particularly excellent texture when chewed first.
Therefore, in this method, a processed food imitating real shrimp meat can be easily produced.

It is the schematic which shows the processed foodstuff of this invention, and the shaping | molding foodstuff piece which comprises the said processed food. It is the schematic which shows the processed food of this invention. The photograph which showed the muscular structure recognized by the abdomen of shrimp. The flowchart which shows the outline | summary of the manufacturing method of the processed food of this invention. Diagram of the three-dimensional structure of shrimp muscle structure A photograph of the processed food body. The graph which showed the breaking strength curve of the comparative examples 1 and 2. FIG. The graph which showed the breaking strength curve of the comparative example 3 and this invention example 1-3.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.
The processed food of the present invention is configured so as to obtain a texture closer to the real thing by imitating a complicated structure of animal meat.

  As shown in FIGS. 1 and 2, the processed food X includes a processed food main body 10 that includes a plurality of gel-like shaped food pieces 1 formed from food ingredients and is assembled with the shaped food pieces 1 having a plurality of shapes.

  The processed food main body 10 has processed food members 10a and 10b configured by fitting other formed food pieces 1a through openings p formed in one formed food piece 1b. A surface film portion 20 is formed on the surface of the processed food main body 10. Moreover, the processed food main body 10 is produced by imitating the arrangement of animal muscle structures.

(animal)
Examples of animals include, but are not limited to, animals belonging to crustaceans, mammals, birds, fish, shellfish, mollusks and the like. In the present embodiment, a case where the animal is a crustacean shrimp will be described.

(Foodstuff)
As the food material that can be used in the present invention, for example, a gel food material that exhibits a solid state, a sol food material that exhibits a fluid state, or the like can be used.
Gel-like foodstuffs are, for example, those obtained by crushing raw materials and adding salt to form a desired shape, and then solidifying (gelling) by heating, or by pulverizing the raw materials to obtain a desired gelling agent Can be used that has been heated and gelled. Since the gel food is a food that has been gelled so as to have an appropriate elasticity, it can be easily formed into a desired shape by cutting or the like.
In addition, when using a sol-like food material, the sol-like food material is poured into a mold having a desired shape and heated, or the sol-like food material and a gelling agent are mixed in a mold having a desired shape. By pouring, heating and cooling, it can be easily formed into a desired shape.
Food ingredients include, but are not limited to, marine products, plant products, animal products, and the like.

The fish paste product is, for example, a paste product mainly composed of fish meat, such as salmon, hampen, chikuwa, fried fish, fish sausage and the like. This embodiment demonstrates the case where a candy is used as an example of a foodstuff.
The salmon is usually produced by adding salt to fish meat, crushing, molding, and heating to solidify (gel). However, any basket manufactured by a known method can be used. In addition, examples of the type of fish meat used as a raw material for salmon include white fish such as walleye pollock, but are not limited thereto.

As the vegetable product, for example, a gelatinized food material such as konjac or jelly can be used. For example, konjac can be produced by gelatinizing a polysaccharide called konjac mannan contained in konjac potato, and heating the resulting hydrate with an alkali such as calcium hydroxide to cause gelation.
The jelly of the plant product may be any food that has been coagulated with a gelling agent such as plant-derived agar, pectin, or carrageenan.

  For animal products, for example, gelatinized foods such as jelly containing a gelling agent such as animal-derived gelatin can be used.

For example, the gel-like food may be set to a desired concentration of the gelling agent to be used so that the molded food piece 1 used for constituting the processed food of the present invention has appropriate elasticity. .
The processed food X of the present invention uses a plurality of shaped food pieces 1, but each shaped food piece 1 may be the same gel-like food material or a combination of different gel-like food materials.

(Processed food body, molded food pieces)
The processed food body 10 is provided with a gel-like shaped food piece 1 obtained by shaping a food, and the molded food piece 1 having a plurality of shapes is assembled.

  This embodiment demonstrates the case where the shaping | molding foodstuff piece 1 was produced paying attention to three main types of muscle structures recognized by the abdomen of shrimp. The three main types of muscle are the anterior oblique, central and transverse muscles. There are front anterior oblique muscles and rear anterior oblique muscles. Outlines of these muscle structures are shown in FIG. 3 ((a) transverse sectional view, (b) horizontal sectional view, (c) midline sectional view). The muscular structure shown in FIG. 3 is the posterior anterior oblique muscle a, the central muscle b, and the transverse muscle c. As the gel-like shaped food pieces 1 corresponding to these muscle structures, anterior oblique muscle pieces 1a, central muscle pieces 1b and transverse muscle pieces 1c are respectively produced. The cocoon can be formed using a cutter or knife. Alternatively, when the candy is produced, it may be formed in advance so as to have a desired shape of the molded food piece 1.

  As shown in FIG. 1, the front oblique muscle piece 1a is formed in a long (bar-shaped) and curved form. In this way, by curving the front oblique muscle piece 1a, it is possible to resemble the shape of the abdomen of shrimp to some extent accurately. The central strip 1b is generally formed in a block shape and has an opening p so as to be a donut shape. The crossing strip 1c is also generally shaped like a block, but has a recess formed on its surface.

The shape of the formed food material piece 1 is not limited to the above-described embodiment, and may be formed into a shape imitating a muscle structure (for example, posterior oblique muscle) other than the three types of muscle structures.
By assembling a plurality of shaped food pieces 1 having various shapes as described above, the texture when the food intake person chews the processed food X of the present invention is more than the processed food made of a single shaped food piece. It will be rich in variety.

  The processed food main body 10 includes an anterior oblique muscle piece 1a, a central muscle piece 1b, and a transverse muscle piece 1c as molded food pieces 1 at positions corresponding to the rear anterior oblique muscle a, the central muscle b, and the transverse muscle c, respectively. It is arranged. In the present embodiment, the processed food member 10a is formed by fitting the anterior oblique strip 1a into the opening p formed in the central strip 1b of these molded food pieces 1.

  Although the processed food main body 10 which has the two processed food members 10a and 10b is shown in FIG. 1, the number of processed food members is not limited to this. The transverse strip 1c is assembled so as to be fitted into a gap formed between the two processed food members 10a and 10b (central strip 1b). When assembling the crossing strips 1c, if the recesses formed on the surface of the crossing strips 1c are engaged with the projections on the surface of the processed food member, the positioning of the respective shaped food pieces 1 is performed accurately. It is possible to prevent misalignment. The number of crossing strips 1c is not particularly limited.

  As described above, in the processed food X of the present invention, the processed food body 10 is formed by assembling the anterior oblique muscle pieces 1a, the central muscle pieces 1b, and the transverse muscle pieces 1c corresponding to the three types of muscle structures found in the abdomen of shrimp. Therefore, the processed food X can be made to resemble the arrangement of each muscular structure of the shrimp abdomen. Therefore, the processed food X of the present invention can obtain a texture more similar to the texture of real shrimp meat.

(Surface part)
A surface film portion 20 is formed on the surface of the processed food main body 10.
The surface membrane | film | coat part 20 will not be specifically limited if it is a foodstuff which can cover the whole processed food main body 10. FIG. For example, the processed food main body 10 may be coated with a calcium alginate gel film or an intestine of an animal as the surface film portion 20.
When the surface film part 20 is used as an intestine of an animal, for example, a sheep intestine may be used. Moreover, the clothing part produced in the manner of the clothing of Tempura may be used as the surface film part 20.

  Thus, by forming the surface film part 20 on the surface of the processed food body 10, the surface film part 20 imitating the epidermis can be produced on the surface of the processed food body 10 imitating the structure of animal meat. Thereby, for example, the surface film part of the shrimp can be reproduced by the surface film part 20, and an even more resilient texture (pre-feel) similar to real shrimp meat can be obtained.

<The manufacturing method of the processed food of this invention>
The processed food X of the present invention can be prepared, for example, by the following procedure (FIG. 4).
(1) Molded food piece production process A
In this step, the food material is processed, and the anterior oblique muscle pieces 1a, 1a, A central muscle piece 1b and a transverse muscle piece 1c are produced.

  As the food, a gel food, a sol food, or the like can be used. Since the gel-like food is a food that has been gelled so as to have an appropriate elasticity, it can be formed into a desired shape by cutting or the like. In addition, when using a sol-like food material, the sol-like food material is poured into a mold having a desired shape and heated, or the sol-like food material and a gelling agent are mixed in a mold having a desired shape. It can be formed into a desired shape by pouring, heating and cooling.

This embodiment demonstrates the case where a candy is used as a gel-like foodstuff. For example, the bag is manufactured as follows.
First, raw fish such as walleye pollock are washed with water, divided into bone, skin and meat, the excess water is removed, the water content is about 75-80%, and sugar and polymerized phosphate are kneaded to prevent freezing and denaturation. And freeze to make frozen surimi.
Add 2% to 4% salt to the frozen surimi, and then add water to adjust the salt and firmness to form a viscous paste.
Adding paste, surimi, sugar, egg white, starch, seasonings, preservatives, stabilizers, etc., forming the desired shape and heating it to a center temperature of 75 ° C or higher After the gelation and sterilization treatment, the koji is completed by cooling.
In addition to the above, for example, shrimp extract, vitamins, minerals, sweeteners, acidulants, coloring agents and the like may be added as auxiliary materials.

  For example, the rough shape of the shrimp muscular structure can be grasped by analyzing the abdomen of the shrimp with an X-ray CT apparatus or image processing software (Examples 1 and 2 described later). As the muscles constituting the abdomen of shrimp, anterior oblique muscles (anterior anterior oblique muscle, posterior anterior oblique muscle), central muscle, transverse muscle, posterior oblique muscle, and the like are known. Among these, as the gel-like molded food pieces 1 corresponding to the rear anterior oblique muscle, the central muscle, and the transverse muscle, the anterior oblique muscle piece 1a, the central muscle piece 1b, and the transverse muscle piece 1c were produced as described above. Cut the cocoon with a knife and make it.

  Since the molded food piece 1 produced in the present invention is produced from a cocoon (gel food) having appropriate elasticity, the molded food piece 1 can be easily molded, and the molded food piece 1 is molded after the molding. It becomes easy to maintain the shape of the food piece 1.

(2) Processed food material production process B
In this step, a plurality of processed food members 10a and 10b are produced in which the front oblique stripes 1a are inserted into the openings p formed in the central stripe 1b.
You may make it fill the gap formed between the front oblique muscle piece 1a and the central muscle piece 1b, for example, by applying fish paste to the contact portion of the anterior oblique muscle piece 1a and the central muscle piece 1b.

(3) Processed food body production process C
In this step, the processed food body 10 is produced by placing the plurality of processed food members 10a, 10b adjacent to each other and fitting the cross-strand pieces 1c between the processed food members 10a, 10b.

  For example, fish meat surimi may be applied to the contact portion between the processed food members 10a and 10b and the crossing strip 1c so as to fill a gap formed between the processed food members 10a and 10b and the crossing strip 1c. Good.

(4) Film formation process D
In this step, the surface film portion 20 is formed on the surface of the processed food body 10.
In this embodiment, when producing a gel film of calcium alginate as the surface film part 20, after immersing the processed food main body 10 in about 10% calcium chloride aqueous solution, it is immersed in about 0.5% sodium alginate aqueous solution. . Thereby, a gel film of calcium alginate can be formed on the surface of the processed food main body 10.
Moreover, what is necessary is just to accommodate the processed food main body 10 in a bag-shaped sheep intestine, and to seal, when using the sheep intestine as the surface film part 20. FIG.

In addition, in the above-mentioned aspect, after surimi was heated to 75 degreeC and the salmon was manufactured, the said salmon was cut and the molded food piece 1 was produced, but not only this but surimi is put into a desired type | mold, 50 After the processed food body 10 is formed by combining a plurality of the shaped food pieces 1 that have been gelled into a desired shape by heating at about 0 ° C., heating at 75 ° C. or higher may be performed.
The heating method can be appropriately selected from known methods such as steaming, hot water roasting, roasting, frying with oil, and the like. Further, the film forming process D described above may be omitted.

[Example 1]
Shrimp was selected as an animal, and when preparing a shrimp-like processed food which is the processed food X of the present invention, the muscular structure of the shrimp was examined.

  The head and shell of shrimp (Shrimp family Shrimp) were removed, freeze-dried, and then X-rayed using an X-ray CT apparatus (Yamato Kagaku, TDM1000-IW). The imaging was performed under the conditions of an X-ray tube voltage of 60000 KV and an X-ray tube current of 0.008 mA. The results are shown in FIG. 3 ((a) transverse section, (b) horizontal longitudinal section, (c) midline longitudinal section). FIG. 3 shows the positions of the front oblique muscle (rear front oblique muscle) a, the central muscle b, and the transverse muscle c.

[Example 2]
Using the image processing software, the three-dimensional structure of the above three kinds of muscle structures was analyzed. The image processing software used was VGStudio MAX2.1 (Nippon Visual Science).

First, based on the sample shrimp image photographed in Example 1, the three types of muscle structures were color-coded (FIG. 5 (a)), and the muscle structures were converted to 3D (FIG. 5 (b)). . Next, the 3D muscle structure was disassembled for each muscle (anterior oblique muscle a: FIG. 5 (c), central muscle b: FIG. 5 (d), transverse muscle c: FIG. 5 (e)).
FIGS. 5C to 5D show a side view of each muscular structure and a top view (a figure surrounded by a square) of the whole or a part of the muscular structure. From these, it was recognized that each muscular structure has the following structure.

The front oblique line a (FIG. 5C) has a long shape (bar shape) and has a curved shape as a whole. It was also recognized that the anterior oblique muscle a gathered to form the shape of the abdomen of shrimp.
The central line b (FIG. 5 (d)) generally had a shape in which donut-shaped blocks having openings were connected. Another muscular structure (for example, anterior oblique muscle a) entered the opening.
The transverse muscle c (FIG. 5 (e)) was generally block-shaped.

Example 3
The processed food main body 10 was produced using the candy.

The scissors were produced as follows.
The frozen surimi of Alaska pollock was placed in a refrigerator overnight and thawed. Cut into approximately 1 cm square with a knife. Cool water with a weight of 20% of surimi was added and mixed with a food processor for 1 minute. 3% of the total weight of salt was added and mixed for 1 and a half minutes with a food processor. Placed in a pouch and heated in boiling water for about 10 minutes. After heating, it was quenched with running water to make a soot.

With reference to each muscular structure found in Example 2, a ridge was formed using a knife to produce a molded food piece 1 (anterior oblique piece 1a, central piece 1b and transverse piece 1c) (FIG. 1). ).
Of the molded food pieces 1 thus produced, two processed food members 10a and 10b were formed by fitting the front oblique stripes 1a through the openings p formed in the central piece 1b. The two processed food members 10a and 10b are overlapped, and the transverse muscle piece 1c is placed between the two processed food members 10a and 10b so that the transverse muscle piece 1c is disposed between the central muscle piece 1b and the central muscle piece 1b. The processed food main body 10 was produced by assembling it so as to fit in the gap formed between them (FIGS. 1 and 6).

Example 4
The surface film part 20 was formed on the surface of the processed food main body 10 produced in Example 3.

  The processed food body 10 was immersed in an aqueous 10% calcium chloride solution for 1 minute, and then immersed in an aqueous 0.5% sodium alginate solution for 3 minutes. Thereby, the gel film | membrane of the calcium alginate was formed in the surface of the processed food main body 10 (FIG. 2).

Example 5
The compression breaking strength of the processed food X (shrimp-like processed food) produced as described above was measured.

  The breaking strength curve can be created based on the measured value obtained by measuring the compression breaking strength. The compressive breaking strength can be measured by, for example, a rheometer that is a device for measuring the mechanical properties of a substance. The rheometer is a measuring instrument that can measure compression rupture strength, tensile strength, cutting strength, elasticity, viscoelasticity, brittleness, adhesiveness, stress relaxation, creep, and the like.

  The breaking strength curve indicates that the plunger provided in the rheometer enters the food that is the object to be measured, and the load applied to the plunger as the food is pressed and broken every predetermined unit time or unit distance. And can be obtained as a function of the plunger penetration rate (distortion rate (%)) and the compression load (N) applied to the plunger.

  In other words, the fact that a clear peak is obtained in the breaking strength curve by allowing the plunger to enter the food material to be measured can be regarded as feeling the texture such as the crunch felt by food eaters. it can. For example, when a plurality of clear peaks are obtained in the breaking strength curve, the foodstuff can feel the chewing sharpness with respect to the food, so that it is a food that can provide a favorable elastic texture. Can be considered.

  There are no particular restrictions on the location where the plunger enters the food, but for example, if the food is easy to chew, or if it is the thickest part, the person actually chewed it It is considered that the texture at the time is easily reflected in the breaking strength curve. As such a part, when a foodstuff is shrimp, it is good to set it as the center part of abdominal two nodes (FIG. 3).

For example, it is known that shrimp is boiled for about 2 minutes and muscle protein is denatured to improve the texture. In this state, since the hydrolysis of collagen has not progressed, the structure of the muscle matrix, which is a membrane bundled with myofibrils, is maintained. Therefore, the surface texture of the food material and the muscle fiber structure are prevented from collapsing, and the food texture is excellent.
Therefore, if it is recognized that the structure of the shrimp-like processed food X of the present invention has the same characteristics as the structure of the muscle matrix protein after boiling in a short time, the shrimp-like processed food X is even more authentic. It can be considered that a texture close to that is obtained.

  The tissue strength of the sample shrimp (raw shrimp used in Example 1 (Comparative Example 1), sample shrimp boiled for 2 minutes (Comparative Example 2)) was measured with a rheometer (manufactured by Yamaden Co., Ltd., REII-33005, for load cell 2Kgf). Measured to create a breaking strength curve. The rheometer is equipped with a 3 mm diameter cylindrical plunger, and with a sample table moving speed of 1 mm / sec, the plunger entry rate is 99% from the left side to the right side with respect to the center of the abdomen second joint of the sample shrimp. The compression load was continuously applied until The results are shown in FIGS. 7 (a) and (b).

  In the non-heated sample shrimp (Comparative Example 1), a large peak was confirmed in the breaking strength curve at a strain rate (plunger entry rate) of around 45% and around 55% (FIG. 7 (a)). In particular, at a position near 45% distortion, a large compressive load was applied to the plunger, and then the compressive load applied to the plunger decreased, so the sample shrimp skin was broken at that position. It was recognized.

  When the sample shrimp was poured into boiling water and boiled for 2 minutes (Comparative Example 2), a large peak was confirmed at around 45%, 55%, 65%, and 80% in the breaking strength curve. (FIG. 7B). In Comparative Example 2, the peaks confirmed at around 65% and around 80% were not confirmed in Comparative Example 1. This is because the muscle protein was denatured by boiling the sample shrimp. In other words, the shrimp is boiled for 2 minutes to form a muscle layer having a hardness that provides an appropriate texture. When compared with the muscle bundle shown in FIG. 3 (a) (cross section), the peaks in the vicinity of 45% distortion, 55%, 65%, and 80% are the epidermis and (left half) central muscle b, respectively. It was considered that the peak corresponds to a rupture of the rear anterior oblique a and (right body) central muscle b. Thus, when a plurality of peaks appear, a good texture (pre-feel) can be obtained.

  Under the same conditions, scissors (Comparative Example 3), processed food member 10a (Invention Example 1: Anterior oblique strip 1a and central muscle strip 1b), processed food body 10 (Invention Example 2: anterior oblique strip 1a, Breaking strength curves were prepared for each of the central muscle piece 1b and the transverse muscle piece 1c) and the processed food main body 10 on which the surface film portion 20 was formed (Example 3 of the present invention). Each result was shown to Fig.8 (a)-(d).

In an unprocessed wrinkle (Comparative Example 3: FIG. 8A), a remarkable peak could not be confirmed in the breaking strength curve.
In the processed food member 10a (Invention Example 1: Anterior oblique strip 1a and central strip 1b), a large peak was confirmed in the vicinity of a strain rate of 40% (FIG. 8B). In view of the fact that a large peak was observed at a distortion rate of around 45% in Comparative Examples 1 and 2, the texture of Example 1 of the present invention was close to the texture of Comparative Examples 1 and 2, particularly the first The texture when chewing on is similar.

In the processed food main body 10 (Invention Example 2: Anterior oblique muscle piece 1a, central muscle piece 1b and transverse muscle piece 1c), peaks were confirmed at a distortion rate of around 40%, around 55%, and around 70% (FIG. 8). (C)). In Comparative Examples 1 and 2, considering that large peaks were observed near 45%, 55%, and 65% of the distortion rate, the texture of Example 2 of the present invention is the texture of Comparative Examples 1 and 2. It was recognized that a closer texture was obtained.
In Example 2 of the present invention, one more shaped food piece 1 (crossing strip 1c) than in Example 1 of the present invention is used, and therefore, there are more peaks in the breaking strength curve than Example 1 of the present invention. From Example 1, it was recognized that the sharpness during chewing can be clearly felt.

In the processed food main body 10 (Invention Example 3: forming the surface film portion 20), peaks were confirmed at a distortion rate of around 30%, around 50%, around 70%, and around 80% (FIG. 8 (d)). In Comparative Example 2, taking into consideration that large peaks were observed near 45%, 55%, 65%, and 80% in Comparative Example 2, the texture of Example 3 of the present invention is the texture of Comparative Example 2 It was recognized that a closer texture was obtained.
In particular, in Example 3 of the present invention, the surface film part 20 is formed, and the first peak obtained when the surface film part 20 is broken (around 30% distortion) has a texture corresponding to the skin of shrimp. Admitted to have. Therefore, it was recognized that Invention Example 3 can feel the sharpness during mastication more clearly than Invention Examples 1 and 2.

  INDUSTRIAL APPLICABILITY The present invention can be used for a processed food that is produced by molding a food material and has a texture close to that of real animal meat and a method for producing the same.

X Processed food 1 Molded food piece 1a Front oblique strip 1b Center strip 1c Transverse strip 10 Processed food body 10a, 10b Processed food member 20 Surface coating part p Opening A Molded food piece preparation process B Processed food member preparation process C Processed food body production process D Film formation process

Claims (11)

  A processed food having a processed food main body comprising a plurality of gel-like formed food pieces formed from food ingredients, and assembled with the formed food pieces having a plurality of shapes.   The processed food according to claim 1, wherein the processed food main body has a processed food member configured by inserting another molded food piece into an opening formed in one molded food piece.   Processed food of Claim 1 or 2 which has the surface film part formed in the surface of the said processed food main body.   The processed food according to claim 3, wherein the surface film part is formed of a calcium alginate gel film.   The processed food body according to any one of claims 1 to 4, wherein the processed food body is produced by imitating an arrangement of animal muscle structures.   The processed food according to claim 5, wherein the animal is shrimp.   In the processed food body, anterior oblique muscle pieces, central muscle pieces, and transverse muscle pieces are respectively arranged as the molded food pieces at positions corresponding to the anterior oblique muscles, central muscles, and transverse muscles that are the muscle structures. The processed food according to claim 6. The processed food body includes a plurality of processed food members formed by inserting the front oblique muscle pieces into openings formed in the central muscle pieces,
The processed food according to claim 7, wherein the transverse muscle piece is fitted between the plurality of processed food members.   The processed food according to any one of claims 1 to 8, wherein the food is a marine product.   The processed food according to any one of claims 1 to 8, wherein the food material is a vegetable product. Molded ingredients that process the ingredients to produce anterior oblique, central, and transverse muscle pieces as gel-like shaped ingredients that correspond to the anterior oblique, central, and transverse muscles, which are shrimp muscle structures A piece making process;
A processed food member production step for producing a plurality of processed food members in which the front oblique muscle pieces are inserted into the opening formed in the central muscle piece,
A plurality of the processed food members are positioned adjacent to each other, and a processed food body manufacturing step for manufacturing the processed food body by inserting the transverse muscle piece between the processed food members,
And a film forming step of forming a surface film portion on the surface of the processed food main body.