JP2013135613A - Method for producing sheet-like processed food - Google Patents
Method for producing sheet-like processed food Download PDFInfo
- Publication number
- JP2013135613A JP2013135613A JP2011287044A JP2011287044A JP2013135613A JP 2013135613 A JP2013135613 A JP 2013135613A JP 2011287044 A JP2011287044 A JP 2011287044A JP 2011287044 A JP2011287044 A JP 2011287044A JP 2013135613 A JP2013135613 A JP 2013135613A
- Authority
- JP
- Japan
- Prior art keywords
- food
- sheet
- packaging material
- processed
- producing
- 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.)
- Pending
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、シート状の加工食品の製造方法の改良に関する。 The present invention relates to an improvement in a method for producing a sheet-like processed food.
他の食品を巻いたり、または他の食品と積層したり、或いは単独で食用に供するためのシート状の食品は、国内外で古くから知られている。代表例としては、海苔、餃子や春巻きの皮、東南アジア等のライスペーパー、あるいはラザニア等が挙げられる。また、うどんやそば等の麺類も、小麦粉やそば粉に加水して混練したものを麺棒で伸ばしてシート状に加工する工程を経て製造されている。 Sheet-like foods for winding other foods, laminating with other foods, or serving alone for food use have been known for a long time in Japan and overseas. Representative examples include seaweed, dumplings and spring rolls, rice paper such as Southeast Asia, or lasagna. In addition, noodles such as udon and soba are also manufactured through a process of stretching a kneaded mixture of wheat flour and buckwheat flour with a rolling pin and processing it into a sheet.
こうした食品の、医療機関、介護施設、食品製造業者、飲食店および一般家庭への安定供給のためには、例えば、大きなシート状の加工食品を連続的に製造し(例えば、特許文献2参照)、これを所定の形状にカット後、必要に応じて殺菌や凍結等を行った後、包装され、出荷される。 In order to stably supply such foods to medical institutions, nursing homes, food manufacturers, restaurants and general households, for example, large sheet-like processed foods are continuously manufactured (see, for example, Patent Document 2). After cutting this into a predetermined shape, it is sterilized and frozen as necessary, and then packaged and shipped.
また、近年では、咀嚼機能および嚥下機能が低下した高齢者等を対象にした、食肉を細切したものをデンプン、油脂、増粘多糖類および水等と混合し、所定の形状に成形した食肉ソフト加工食品(特許文献1参照)等の特別用途食品が開発され、需要を伸ばしつつある。 In recent years, meat for shredded meat, mixed with starch, fats and oils, thickening polysaccharides, water, etc., for elderly people with reduced chewing and swallowing functions, and molded into a predetermined shape Special-purpose foods such as soft processed foods (see Patent Document 1) have been developed, and demand is growing.
1回あたりの消費量の多い業務用の加工食品は、通常、単一の包装材に冷凍された状態で封入されて出荷される。この際、所定の形状に予め切り分けたものを複数個、袋状の包装材に封入した状態で出荷すると、輸送時の振動等により、包装材の中で加工食品同士が衝突して破損するおそれがある。また、大きめのシート状の形態で出荷された加工食品を、消費者が必要分のみ切り分けて使用し、残りは包装材に戻して冷凍保管する場合、包装材から取り出された加工食品が人の手に触れる機会が多くなり、食中毒の発生のリスクが増大するおそれがある。 Processed foods for business that consume a large amount of each time are usually packaged in a single packaging material in a frozen state before shipment. At this time, if a plurality of products cut into a predetermined shape are enclosed in a bag-shaped packaging material, the processed food may collide and be damaged in the packaging material due to vibration during transportation. There is. In addition, when the processed food shipped in the form of a large sheet is used by the consumer by cutting and using only the necessary amount, and the rest is returned to the packaging material for freezing storage, the processed food removed from the packaging material is There is an increased chance of touching and may increase the risk of food poisoning.
また、従来の加工食品の製造工程において、練り肉等の原料を所定の形状に成形する際には、所定形状を有する型枠(食品製造の分野で汎用されている山中式食品成形機においては、ドラムの表面に所定形状のキャビティが複数個マトリックス状に形成されたドラム型を使用する。)を作成し、ホッパー等を用いて型枠の中に原料を充填し、押し出し棒を用いてコンベアーの上に押し出し、加熱(蒸煮等)し固めてから冷凍するという手順を経て行われている。この方法によると、一旦型枠(ドラム型)と押し出し用の棒を作製すると、型枠のキャビティの形状は変更できないため、形状の異なる加工食品を製造する場合には、複数の型枠および押し出し棒を準備し、その都度交換するか、商品毎に複数の成型機を準備する必要があり、製造コストの高騰を招くという課題が存在する。 Moreover, in the conventional process of manufacturing processed foods, when forming raw materials such as paste meat into a predetermined shape, a mold having a predetermined shape (in a Yamanaka type food molding machine widely used in the field of food production) , A drum mold having a plurality of cavities of a predetermined shape formed in a matrix on the surface of the drum is prepared, the raw material is filled into the mold using a hopper or the like, and the conveyor is used using an extrusion bar. It is carried out through a procedure of extruding it, heating (steaming, etc.), hardening, and freezing. According to this method, once a mold (drum mold) and an extrusion rod are produced, the shape of the cavity of the mold cannot be changed. Therefore, when manufacturing processed foods with different shapes, a plurality of molds and extrusions are used. There is a problem in that it is necessary to prepare a rod and replace it each time, or to prepare a plurality of molding machines for each product, resulting in an increase in manufacturing cost.
また、特許文献1記載の食肉ソフト加工食品等の咀嚼機能低下者向けのソフト食品の場合、加熱調理前の加工食品原料が非常に柔らかいため、使用直前にチューブ等の容器から所定量を取り出し、所定の形状に成形後加熱調理を行う必要がある。したがって、上述のように、容器から取り出された加工食品原料が人の手に触れる機会が多くなり、食中毒の発生のリスクが増大するおそれがあると共に、大量生産に不向きである。大量生産を行う場合、食品成形機を用いて連続的に製造を行うことになるが、同文献記載の食肉ソフト加工食品は、加熱前はもとより加熱後も柔らかく、外力による変形や崩壊を起こしやすい。そのため、型枠に原料を充填したまま、加熱および冷凍を行った後でなければ、型枠から取り出す事ができない。そのため、型枠の数が多く必要になり、初期投資の設備費用が莫大になるという課題が存在する。 In addition, in the case of soft foods for persons with reduced masticatory function such as meat soft processed foods described in Patent Document 1, since the processed food raw material before cooking is very soft, take out a predetermined amount from a container such as a tube immediately before use, It is necessary to heat cook after molding into a predetermined shape. Therefore, as described above, the processed food raw material taken out from the container has many opportunities to come into contact with human hands, which may increase the risk of food poisoning and is unsuitable for mass production. When mass production is carried out, the food processing machine is used for continuous production, but the processed meat soft food described in the same document is soft before and after heating, and easily deforms or collapses due to external force. . Therefore, it can be taken out from the mold only after heating and freezing with the raw material filled in the mold. Therefore, a large number of molds are required, and there is a problem that the equipment cost for initial investment becomes enormous.
本発明はかかる事情に鑑みてなされたもので、輸送時の破損や使用および保管時における雑菌の付着のおそれが少なく、取り扱いが容易で必要な数量のみを迅速かつ衛生的に取り出して利用が可能なシート状の加工食品の製造方法を提供することを目的とする。 The present invention has been made in view of such circumstances, and is less likely to be damaged during transportation, attached to bacteria during storage, and easy to handle. Only necessary quantities can be quickly and hygienically extracted and used. An object of the present invention is to provide a method for producing a processed sheet-like processed food.
前記目的に沿う本発明は、下記の[1]から[10]記載のシート状の加工食品の製造方法を提供することにより上記課題を解決するものである。
[1] 所定の温度範囲で可塑性を有する食品を、袋状の包装材に充填する工程と、
前記食品を充填した前記包装材を密封する工程と、
前記食品が可塑性を有する温度下で、前記包装材の内部に密封された状態のまま、ほぼ均一な厚さのシート状となるように成形された前記食品の少なくとも一部を、前記包装材を破断させず、かつ前記シート状に成形された食品の表面に1または複数の線状または格子状の凹部または切り込みが形成されるように押圧する工程を有するシート状の加工食品の製造方法。
[2] 前記食品が、加温した状態では可塑性を有し、室温では固形状を呈するものである上記[1]記載のシート状の加工食品の製造方法。
[3] 前記食品が、加熱により固まるものであり、前記押圧する工程の前および後の一方または双方に、前記包装材の内部に密封された食品を加熱する工程をさらに有する上記[1]記載のシート状の加工食品の製造方法。
[4] 前記食品が、魚肉、畜肉、野菜、穀粉、でんぷん、海藻、卵および豆乳からなる群より選択される1または複数の食品原料を細断または破砕したものを混練し、ペースト状としたものを主原料として含む上記[3]記載のシート状の加工食品の製造方法。
[5] 前記食品が、デンプン、タンパク質、ゲル化剤および増粘多糖類からなる群より選択される1または複数を含んでいる上記[4]記載のシート状の加工食品の製造方法。
[6] 前記食品原料が魚肉または畜肉である上記[4]または[5]記載のシート状の加工食品の製造方法。
[7] 前記食品の加熱後の硬さ応力が1000Pa以上60000Pa以下、凝集性が0.2以上0.9以下、付着性が2000J/m3以下である上記[3]から[6]のいずれか1項記載のシート状の加工食品の製造方法。
[8] 前記凹部または切り込みを形成した前記食品を、前記包装材に密封された状態で冷凍する工程をさらに有する上記[1]から[7]のいずれか1項記載のシート状の加工食品の製造方法。
[9] 前記包装材を密封する工程において、前記包装材の内部を減圧した状態で密封を行う上記[1]から[8]のいずれか1項記載のシート状の加工食品の製造方法。
[10] 前記凹部を、前記シート状に成形された食品の両面に形成する上記[1]から[9]のいずれか1項記載のシート状の加工食品の製造方法。
The present invention that meets the above object solves the above problems by providing a method for producing a sheet-like processed food according to the following [1] to [10].
[1] A step of filling a bag-shaped packaging material with plastic food in a predetermined temperature range;
Sealing the packaging material filled with the food;
At least a part of the food product formed into a sheet with a substantially uniform thickness while being sealed inside the packaging material at a temperature at which the food product has plasticity, A method for producing a sheet-like processed food, which includes a step of pressing so that one or a plurality of linear or lattice-shaped recesses or cuts are formed on the surface of the food that is formed into a sheet without breaking.
[2] The method for producing a sheet-like processed food according to the above [1], wherein the food has plasticity when heated and is solid at room temperature.
[3] The above [1] description, wherein the food is solidified by heating, and further includes a step of heating the food sealed inside the packaging material before or after the pressing step. Method for manufacturing processed food in sheet form.
[4] A paste obtained by kneading or pulverizing one or more food ingredients selected from the group consisting of fish meat, livestock meat, vegetables, flour, starch, seaweed, eggs and soy milk. The manufacturing method of the sheet-like processed food of said [3] description which contains a thing as a main raw material.
[5] The method for producing a sheet-like processed food according to the above [4], wherein the food contains one or more selected from the group consisting of starch, protein, gelling agent and thickening polysaccharide.
[6] The method for producing a sheet-like processed food according to the above [4] or [5], wherein the food material is fish meat or livestock meat.
[7] Any of the above [3] to [6], wherein the food has a hardness stress after heating of 1000 Pa to 60000 Pa, a cohesiveness of 0.2 to 0.9, and an adhesiveness of 2000 J / m 3 or less. A method for producing a sheet-like processed food according to claim 1.
[8] The sheet-like processed food according to any one of [1] to [7], further including a step of freezing the food having the recess or cut formed in a state of being sealed in the packaging material. Production method.
[9] The method for producing a sheet-like processed food according to any one of [1] to [8], wherein in the step of sealing the packaging material, sealing is performed in a state where the inside of the packaging material is decompressed.
[10] The method for producing a sheet-like processed food according to any one of [1] to [9], wherein the recesses are formed on both surfaces of the food shaped into the sheet.
本発明のシート状の加工食品は、凹部または切り込みがその表面に形成されているため、包装材の上から凹部または切り込みに沿って手で割ることができ、手で触れることなく、必要な分のみを取り分けることができる。そのため、加工食品が手や調理器具に触れる機会を減らすことができ、それによる雑菌の付着や繁殖のおそれを軽減することができる。 Since the sheet-like processed food of the present invention has a recess or notch formed on the surface thereof, it can be divided by hand along the recess or notch from the top of the packaging material. Can only be separated. Therefore, the chance that processed foods touch a hand or a cooking utensil can be reduced, and the possibility of contamination and breeding can be reduced.
また、包装材の内部に密封された状態でシート状に加工後、凹部または切り込みが形成された状態で包装材に封入されているので、シート状に加工し、所定の形状の小片状に離断後、袋状の包装材に入れ、凍結させた従来品に比べ、常温または冷凍して固化した状態で輸送する際に、包装材の内部で加工食品同士が衝突して破損するおそれが少ない。仮に、輸送中に衝撃が加わったとしても、凹部または切り込み部分に力がかかり、凹部または切り込みから割れる場合があるが、それにより衝撃エネルギーが吸収されるため、輸送時の事故で割れる可能性が少なくなる。 In addition, after being processed into a sheet shape in a sealed state inside the packaging material, it is sealed in the packaging material in a state in which a recess or notch is formed, so it is processed into a sheet shape and formed into small pieces of a predetermined shape Compared to conventional products that have been frozen after being cut off and then put into a bag-shaped packaging material, processed foods may collide and break inside the packaging material when transported at room temperature or frozen and solidified. Few. Even if an impact is applied during transportation, force may be applied to the recess or notch and it may break from the recess or notch, but the impact energy will be absorbed, so there is a possibility that it will break in an accident during transportation. Less.
また、本発明の加工食品の製造方法では、押圧時に用いる型枠や押圧部材の変更のみで多様な形状に対応できるため、従来法に比べ製造コストを低減できる。特に、咀嚼機能低下者向けのソフトな食感を有する加工食品のように、加熱後も柔らかい加工食品の製造の場合には、従来法では加熱および冷凍時に大量に必要となる型枠が一切不要となるため、さらに製造コストを低減できるという効果を有する。 Moreover, in the manufacturing method of the processed food of this invention, since it can respond | correspond to various shapes only by the change of the formwork and pressing member which are used at the time of a press, manufacturing cost can be reduced compared with the conventional method. In particular, when manufacturing processed foods that are soft even after heating, such as processed foods with a soft texture for those with reduced chewing function, the conventional method does not require any formwork that is required in large quantities during heating and freezing. Therefore, the manufacturing cost can be further reduced.
続いて、添付した図面を参照しつつ、本発明を具体化した実施の形態につき説明し、本発明の理解に供する。
本発明の一実施の形態に係るシート状の加工食品(以下、「加工食品」と略称する場合がある。)の製造方法(以下、「加工食品の製造方法」と略称する場合がある。)は、所定の温度範囲で可塑性を有する食品を、袋状の包装材に充填する工程と、食品を充填した前記包装材を密封する工程と、食品が可塑性を有する温度下で、前記包装材の内部に密封された状態のまま、ほぼ均一な厚さのシート状となるように成形された食品の少なくとも一部を、包装材を破断させず、かつ前記シート状に成形された食品の表面に1または複数の線状または格子状の凹部(凹部または切り込みの一例。以下、両者を総称して「凹部」という。)が形成されるように押圧する工程を有する。
Next, embodiments of the present invention will be described with reference to the accompanying drawings for understanding of the present invention.
A method for producing a sheet-like processed food according to an embodiment of the present invention (hereinafter sometimes abbreviated as “processed food”) (hereinafter, sometimes abbreviated as “processed food production method”). Is a step of filling a bag-shaped packaging material with food having plasticity within a predetermined temperature range, a step of sealing the packaging material filled with food, and a temperature at which the food has plasticity. At least a part of the food molded into a sheet with a substantially uniform thickness while being sealed inside, without breaking the packaging material and on the surface of the food molded into the sheet There is a step of pressing so as to form one or a plurality of linear or lattice-shaped recesses (an example of the recesses or cuts, hereinafter collectively referred to as “recesses”).
本発明において「可塑性」という用語は、物体に力を加えて形状を変化させた後、力を取り除いても変形がそのままになる性質を表す。
本発明において「線状」という用語は、直線および曲線を表す。
本発明において「格子状」という用語は、等間隔かつ平行に配置され、互いに所定の角度で交わる2または3の直線群により、互いに合同な平行四辺形、菱形、長方形、正方形、三角形(二等辺三角形または直角三角形)が加工食品の表面に形成されている状態を表す。
また、本発明において、上述のとおり、凹部の少なくとも一部が、シート状に形成された加工食品を貫通していてもよい。
In the present invention, the term “plasticity” represents a property in which deformation is maintained even if the force is removed after a force is applied to the object to change the shape.
In the present invention, the term “linear” represents a straight line and a curved line.
In the present invention, the term “lattice” refers to a parallelogram, rhombus, rectangle, square, triangle (isosceles) that are congruent to each other by a group of two or three lines arranged at equal intervals and intersecting at a predetermined angle. A triangle or a right triangle) represents a state formed on the surface of the processed food.
Moreover, in this invention, as above-mentioned, at least one part of a recessed part may penetrate the processed food formed in the sheet form.
所定の温度範囲で可塑性を有する食品としては、(1)加温した状態では可塑性を有し、室温では可塑性をほぼ喪失して固形状を呈するもの、(2)加熱前は可塑性を有するが、加熱により固まるものに大別され、前者の具体例としては、チョコレート、キャラメル、キャンディー、固形のカレールー、寒天、ゼラチン等が挙げられ、後者としては、魚肉、畜肉、野菜、穀粉、でんぷんおよび海藻からなる群より選択される1または複数の食品原料を細断または破砕したものを混練し、ペースト状としたものを主原料として含むものが挙げられ、より具体的には、うどん等の麺類、団子、餅、魚肉(スケトウダラ、イワシ、ホッケ、サバ、サケ、エビ等)のすり身、牛肉、豚肉、鶏肉のミンチまたはこれらを混合した合い挽き肉、はんぺん、こんにゃく等が挙げられる。 As a food having plasticity within a predetermined temperature range, (1) it has plasticity in a heated state, it almost loses plasticity at room temperature and exhibits a solid state, (2) it has plasticity before heating, It is roughly divided into those that harden by heating. Specific examples of the former include chocolate, caramel, candy, solid curry roux, agar, gelatin, etc. Examples include kneaded crushed or crushed one or more food ingredients selected from the group consisting of pasty ingredients as main ingredients, and more specifically noodles such as udon and dumplings. , Salmon, fish meat (spotfish, sardines, hockey, mackerel, salmon, shrimp, etc.), beef, pork, chicken mince or mixed minced meat, I Nya Ku, and the like.
主原料の具体例として挙げた上記の食品に加え、野菜類や海藻類を含んでいてもよい。あるいは、加熱により固まる性質を有するタンパク質(卵や豆乳も含まれる。)やでんぷん類等をこれらの食品に添加したものを主原料として用いてもよい。食品は、これらの原料以外に、ペクチン、カラギーナン、グアーガム、ローカストビーンガム、タマリンゴガム、キサンタンガム等の増粘多糖類、前記増粘多糖類に加え、ゼラチン等のタンパク質を含むゲル化剤、調味料、着香料、着色料、保存料等の添加物をもちろん含んでいてもよい。 In addition to the above-mentioned foods listed as specific examples of the main raw material, vegetables and seaweeds may be included. Or you may use as a main raw material what added the protein (a egg and soymilk are included) which has the property hardened | cured by heating, starches, etc. to these foodstuffs. In addition to these raw materials, foods include thickening polysaccharides such as pectin, carrageenan, guar gum, locust bean gum, tama apple gum, and xanthan gum, in addition to the thickening polysaccharides, gelling agents containing proteins such as gelatin, seasonings, Of course, additives such as a flavoring agent, a coloring agent, and a preservative may be included.
原料の細断、混練には、オープンカッター、ボールカッター、ミートチョッパー、ニーダー、エクストルーダー等の任意の公知の装置を用いることができる。 Any known apparatus such as an open cutter, a ball cutter, a meat chopper, a kneader, or an extruder can be used for shredding or kneading the raw materials.
加工食品の製造に用いられる包装材としては、上記のような食品を封入しても破損や変質を起こさないよう、耐水性や耐油性を有し、シート状に成形する工程や、成形後のシート状の食品に凹部を形成するための押圧の際に破断せず、輸送時にも破損したりしない程度の強度や耐久性を有している必要がある。さらに、必要に応じて加熱や凍結を行う場合には、耐熱性や耐寒性を併せ持つことが好ましい。包装材の具体例としては、ポリエチレン、耐熱性ポリエチレン、ポリプロピレン、ナイロン(登録商標)、ポリエチレンテレフタレート(PET)等の食品包装材として用いられる任意の公知の樹脂フィルムを袋状に成形したものが挙げられる。使用される樹脂の種類、大きさおよびフィルムの厚み等については、使用条件に応じて適宜選択される。 As a packaging material used in the manufacture of processed foods, it has water resistance and oil resistance so that it will not be damaged or deteriorated even if the above foods are enclosed. It is necessary to have strength and durability that do not break during pressing to form a recess in a sheet-like food, and do not break during transportation. Furthermore, when performing heating and freezing as necessary, it is preferable to have both heat resistance and cold resistance. Specific examples of the packaging material include those obtained by forming any known resin film used as a food packaging material such as polyethylene, heat-resistant polyethylene, polypropylene, nylon (registered trademark), polyethylene terephthalate (PET) into a bag shape. It is done. About the kind of resin used, a magnitude | size, the thickness of a film, etc., it selects suitably according to use conditions.
食品の包装材への充填には、任意の公知の方法を特に制限なく用いることができる。充填量は、包装材の大きさや、シート状の加工食品の長さおよび厚さより算出される質量に応じて決定できる。なお、食品は、シート状への成形および凹部を形成するための押圧の際に可塑性を有していればよく、充填時に可塑性を有していることは必ずしも必要ではないが、均一な加工食品を得るためには、可塑性を有する状態でより均一に充填を行うことが好ましい。また、以後の圧延や押圧等の際に包装材の破損を避けるために、極力空気を混入させないように充填を行うことが好ましい。 Any known method can be used without particular limitation for filling the food packaging material. The filling amount can be determined according to the size calculated from the size of the packaging material and the length and thickness of the sheet-like processed food. In addition, food should just have plasticity at the time of the shaping | molding to a sheet form, and the press for forming a recessed part, and it is not necessarily required to have plasticity at the time of filling, but it is a uniform processed food In order to obtain, it is preferable to perform filling more uniformly in a state having plasticity. Further, in order to avoid damaging the packaging material during subsequent rolling or pressing, it is preferable to perform filling so as not to mix air as much as possible.
食品を充填した包装材の密封は、任意の公知の手段を用いて行うことができるが、熱可塑性樹脂フィルムからなる包装材を用いる場合には、ヒートシールにより行うことが好ましい。密封前に、包装材に充填した食品を圧延し、予めシート状に予備成形しておいてもよい。密封前に包装材の内部を減圧し、真空状態で密封してもよい。真空状態での密封には、真空包装機等を用いることができる。 Sealing of the packaging material filled with food can be performed using any known means, but when packaging material made of a thermoplastic resin film is used, it is preferably performed by heat sealing. Before sealing, the food filled in the packaging material may be rolled and preformed into a sheet shape in advance. Before sealing, the inside of the packaging material may be depressurized and sealed in a vacuum state. For sealing in a vacuum state, a vacuum packaging machine or the like can be used.
次いで、食品が可塑性を有する温度下で、包装材の内部に密封された状態のままの食品を圧延し、ほぼ均一な厚さのシート状となるように成形する。圧延は所定の間隔に配置された2本ロール等を用いて行ってもよく、平らな台の上または型枠の内部に載置した状態でプレートまたはローラー等を用いて行ってもよい。型枠を用いることには、その外縁の高さに応じて加工食品の厚さの調節が容易に行えるという利点がある。 Next, the food as it is sealed inside the packaging material is rolled at a temperature at which the food has plasticity, and is formed into a sheet having a substantially uniform thickness. Rolling may be performed using two rolls or the like arranged at a predetermined interval, or may be performed using a plate or a roller or the like while placed on a flat table or inside a mold. The use of the mold has an advantage that the thickness of the processed food can be easily adjusted according to the height of the outer edge.
その後、上記のようにしてほぼ均一な厚さのシート状となるように成形された食品の少なくとも一部を、包装材を破断させず、かつシート状に成形された食品の表面に1または複数の線状または格子状の凹部が形成されるように押圧する。 After that, at least a part of the food molded into a sheet having a substantially uniform thickness as described above is applied to the surface of the food molded into a sheet without breaking the packaging material. Are pressed so as to form a linear or lattice-shaped recess.
押圧には、1または複数の線状または格子状の凸部を有する押圧部材、あるいはそのような押圧部材(凸部)がキャビティの内面に形成された金型もしくは型枠を用いて一度に複数の凹部を形成してもよく、直定規状の形状を有する押圧部材を用いて1本ずつ凹部を形成してもよい。後者の場合、ロット毎に凹部の形成位置が異なるような場合にも容易に対応可能であり、ロット毎に押圧部材や金型を製作する手間を省くことができる。押圧部材の材質としては、木、金属または樹脂等が挙げられる。包装材の特定部位に過度の応力が集中して包装材が破断することのないよう、凸部の先端を丸めるか、凸部の先端に面取り加工を行うことが好ましい。 For pressing, a pressing member having one or a plurality of linear or lattice-shaped convex portions, or a plurality of such pressing members (convex portions) at a time using a mold or a mold formed on the inner surface of the cavity. The concave portions may be formed, or the concave portions may be formed one by one using a pressing member having a straight ruler shape. In the latter case, it is possible to easily cope with a case where the formation position of the concave portion is different for each lot, and it is possible to save time and labor for manufacturing a pressing member and a mold for each lot. Examples of the material of the pressing member include wood, metal, and resin. It is preferable to round the tip of the convex portion or chamfer the tip of the convex portion so that excessive stress is not concentrated on a specific portion of the packaging material and the packaging material is not broken.
凹部を形成する直線または曲線の方向とシート状の加工食品の長手方向との関係に特に制限はない。凹部は、図1(a)に示すように、加工食品の片面側にのみ形成してもよいが、図1(b)に示すように、厚手の加工食品の場合等において、加工食品の両側に形成してもよい。格子状の凹部を形成する場合、特定の食品の形状を模して格子の形状を決定してもよい。例えば、魚肉のすり身を主原料とする加工食品の場合、魚の切り身を模して三角形状の格子を用いて凹部を形成してもよい。
なお、凹部の深さ、幅について特に制限はないが、冷凍された状態の加工食品を手で割ることができる程度の深さおよび幅であることが好ましい。冷凍状態のまま、包装材から取り出すことなく必要量のみを取り分けることが可能となるため、より衛生的であるためである。
There is no restriction | limiting in particular in the relationship between the direction of the straight line or curve which forms a recessed part, and the longitudinal direction of a sheet-like processed food. The recess may be formed only on one side of the processed food as shown in FIG. 1 (a). However, as shown in FIG. 1 (b), the recesses may be formed on both sides of the processed food. You may form in. When forming a lattice-shaped recessed part, you may determine the shape of a lattice imitating the shape of a specific foodstuff. For example, in the case of processed foods that use fish paste as the main ingredient, the recesses may be formed using a triangular lattice, simulating fish fillets.
In addition, although there is no restriction | limiting in particular about the depth and width | variety of a recessed part, It is preferable that it is the depth and width | variety of the grade which can crack the frozen processed food by hand. This is because it is more hygienic because it is possible to separate only the required amount without taking it out from the packaging material in the frozen state.
以上、圧延を行い食品の形状をシート状とした後に押圧により凹部を形成する場合について説明したが、上述のような凸部を形成した型枠やローラーを用いて、圧延と押圧(凹部形成)の両者を同時に行ってもよい。 As mentioned above, although the case where a recessed part is formed by pressing after rolling and making the shape of food into a sheet form, rolling and pressing (recessed part formation) using the formwork and roller which formed the above convex part was explained. Both may be performed simultaneously.
必要に応じて、押圧による凹部の形成の前または後、あるいは押圧前および押圧後に、調理または殺菌のために、シート状に成形した加工食品の加熱を行ってもよい。加熱は、包装材を損傷させない限りにおいて、熱湯中でのボイル、蒸気加熱、マイクロ波加熱、レトルト加熱等の任意の方法を用いて行うことができる。主原料が魚のすり身の場合、凹部の形成のための押圧の前に予め加熱を行っておくことが好ましい。また、主原料が細断した畜肉(ミンチ等)の場合、押圧後に加熱を行うと、凹部の形成された部位を中心に収縮が起こり、調理後の食肉に近い外観を有する加工食品を得ることができる。後述する咀嚼機能低下者向きの機能食品等の場合、「本物」の食品に近い外観および質感を有する加工食品を提供できることは、生活の質の向上という観点からも好ましい。 As needed, you may heat the processed food shape | molded in the sheet form for cooking or disinfection before or after formation of the recessed part by pressing, or before and after pressing. As long as the packaging material is not damaged, heating can be performed using any method such as boiling in hot water, steam heating, microwave heating, retort heating, or the like. When the main raw material is fish surimi, it is preferable to perform heating in advance before pressing for forming the recesses. In addition, in the case of livestock meat (such as minced meat) in which the main raw material is shredded, when heated after pressing, contraction occurs around the site where the recess is formed, and a processed food having an appearance close to that of cooked meat is obtained. Can do. In the case of functional foods and the like that are suitable for persons with reduced chewing function, which will be described later, it is preferable from the viewpoint of improving the quality of life that processed foods having an appearance and texture close to “real” foods can be provided.
咀嚼機能低下者向きの機能食品として加工食品を製造する場合、原料の組成としては、例えば、特開2011−147439号公報や特開2004−272501号公報記載のもの等が挙げられる。これらの原料組成を有する食品は非常に柔らかいため、成型後に練り肉等の原料がダレやすく、形の保持が難しい上、加熱後も柔らかいので手で取扱う場合崩れやすい等の問題を有している。したがって、本実施の形態に係る加工食品のような形態で提供することにより、ハンドリングが向上すると共に、衛生上の観点からも好ましく、大量供給が可能になる点でも好ましい。 In the case of producing a processed food as a functional food suitable for persons with reduced masticatory function, examples of the composition of the raw material include those described in JP 2011-147439 A and JP 2004-272501 A. Since foods having these raw material compositions are very soft, the raw materials such as kneaded meat are easy to sag after molding, and it is difficult to maintain the shape, and since they are soft after heating, they tend to collapse when handled by hand. . Therefore, by providing it in the form of the processed food according to the present embodiment, handling is improved, it is preferable from the viewpoint of hygiene, and it is also preferable from the viewpoint that mass supply is possible.
加熱後の咀嚼機能低下者向きの機能食品の物性の具体例としては、硬さ応力が1000Pa以上60000Pa以下、凝集性が0.2以上0.9以下、付着性が2000J/m3以下である。これらの物性値の測定法等については、例えば、食糧−その科学と技術−第7号、p.119−127(農林省 食品研究所(当時)刊)等を参照されたい。 Specific examples of the physical properties of functional foods intended for persons with reduced chewing function after heating include hardness stress of 1000 Pa to 60000 Pa, cohesiveness of 0.2 to 0.9, and adhesion of 2000 J / m 3 or less. . For the measurement methods of these physical properties, etc., see, for example, Food-its science and technology-No. 7, p. Refer to 119-127 (published by the Ministry of Agriculture and Forestry, Food Research Institute (then)).
上記の様にして得られた加工食品は、包装材に密封された状態のままで冷凍してもよい。冷凍は任意の公知の手段を用いて行うことができ、冷凍温度についても、特に制限されない。 The processed food obtained as described above may be frozen while sealed in a packaging material. Freezing can be performed using any known means, and the freezing temperature is not particularly limited.
次に、本発明の作用効果を確認するために行った実施例について説明する。
実施例1:サケすり身を主原料とする加工食品の製造
サケ落とし身を主原料とし、油脂およびデンプンを加えペースト状にした原料500gをポリエチレン製の規格袋(280×425mm、厚さ70ミクロン)に充填し、真空包装機を用いて、内部を真空状態にし、末端をヒートシールすることにより真空包装した(図2(a)参照)。木枠とローラーを用いて規格袋の内部に真空包装された原料を均一に伸ばし、厚さ2〜5mm、または10〜20mmのシート状に成形した(図2(b)参照)。90℃で10分間蒸煮加熱後、定規を用いてシートの長手方向およびそれに直行する方向に押圧し、45×100mmの長方形が4×6列に配置された長方形状の格子状の凹部を形成した(図2(c)参照)。
Next, examples carried out for confirming the effects of the present invention will be described.
Example 1: Manufacture of processed foods using salmon surimi as the main raw material 500 g of raw material made from salmon drop and main ingredient and pasted with fat and starch into a standard bag made of polyethylene (280 x 425 mm, thickness 70 microns) Then, using a vacuum packaging machine, the interior was evacuated and the ends were heat sealed (see FIG. 2A). The raw material vacuum-packed inside the standard bag using a wooden frame and a roller was uniformly stretched and formed into a sheet having a thickness of 2 to 5 mm or 10 to 20 mm (see FIG. 2B). After cooking at 90 ° C. for 10 minutes, the sheet was pressed in the longitudinal direction of the sheet and in the direction perpendicular thereto using a ruler to form rectangular lattice-shaped recesses in which 45 × 100 mm rectangles were arranged in 4 × 6 rows. (See FIG. 2 (c)).
実施例2:豚ミンチを主原料とする加工食品の製造
豚ミンチを主原料とし、油脂およびデンプンを加えペースト状にした原料500gをポリエチレン製の規格袋(280×425mm、厚さ70ミクロン)に充填し、真空包装機を用いて、内部を真空状態にし、末端をヒートシールすることにより真空包装した。木枠とローラーを用いて規格袋の内部に真空包装された原料を均一に伸ばし、厚さ2〜3mmのシート状に成形した(図3(a)参照)。定規を用いてシートの長手方向およびそれに直行する方向に押圧し、45×100mmの長方形が4×6列に配置された長方形状の格子状の凹部を形成後、95℃で10分間蒸煮加熱すると、加熱により肉が収縮して、凹部の部分が一部離断した(図3(b)参照)。
Example 2: Manufacture of processed foods using pork mince as the main raw material 500 g of raw material made from pork mince as the main raw material and added with fat and starch into a paste form into a standard bag made of polyethylene (280 x 425 mm, thickness 70 microns) It filled and vacuum-packed by making the inside into a vacuum state and heat-sealing the terminal using a vacuum packaging machine. The raw material vacuum-packed inside the standard bag using a wooden frame and a roller was uniformly stretched and formed into a sheet having a thickness of 2 to 3 mm (see FIG. 3A). Press in the longitudinal direction of the sheet and the direction perpendicular to it using a ruler to form rectangular lattice-shaped recesses in which 45 × 100 mm rectangles are arranged in 4 × 6 rows, and then steamed and heated at 95 ° C. for 10 minutes. The meat contracted by heating, and a part of the recess parted off (see FIG. 3B).
10 加工食品
11 包装材
12 凹部
10 Processed food 11 Packaging material 12 Recess
Claims (10)
前記食品を充填した前記包装材を密封する工程と、
前記食品が可塑性を有する温度下で、前記包装材の内部に密封された状態のまま、ほぼ均一な厚さのシート状となるように成形された前記食品の少なくとも一部を、前記包装材を破断させず、かつ前記シート状に成形された食品の表面に1または複数の線状または格子状の凹部または切り込みが形成されるように押圧する工程を有することを特徴とするシート状の加工食品の製造方法。 Filling a bag-shaped packaging material with food having plasticity within a predetermined temperature range; and
Sealing the packaging material filled with the food;
At least a part of the food product formed into a sheet with a substantially uniform thickness while being sealed inside the packaging material at a temperature at which the food product has plasticity, A sheet-like processed food characterized by having a step of pressing so that one or a plurality of linear or lattice-shaped recesses or cuts are formed on the surface of the food formed into a sheet without breaking Manufacturing method.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2011287044A JP2013135613A (en) | 2011-12-27 | 2011-12-27 | Method for producing sheet-like processed food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2011287044A JP2013135613A (en) | 2011-12-27 | 2011-12-27 | Method for producing sheet-like processed food |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2013135613A true JP2013135613A (en) | 2013-07-11 |
Family
ID=48911941
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2011287044A Pending JP2013135613A (en) | 2011-12-27 | 2011-12-27 | Method for producing sheet-like processed food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2013135613A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT202100000011A1 (en) * | 2021-01-04 | 2022-07-04 | Riccardo Curto | "MEAT-BASED FOOD PRODUCT, PREPARATION METHOD" |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2964920A (en) * | 1958-01-10 | 1960-12-20 | Philco Corp | Refrigeration |
JPH09313149A (en) * | 1996-05-30 | 1997-12-09 | Rieko Sano | Partition plate for freezing |
JP2001078724A (en) * | 1999-09-13 | 2001-03-27 | Kibun Foods Inc | Air-containing food and its production |
JP2001146261A (en) * | 1999-09-08 | 2001-05-29 | Lec Inc | Freezing subdivided case |
JP2002262785A (en) * | 2001-03-08 | 2002-09-17 | Fushimi Kamaboko Kk | Method for producing and treating food, pet food or the like and meat processed food |
JP2005110677A (en) * | 2003-09-17 | 2005-04-28 | Itoham Foods Inc | Meat soft-processed food and method for producing the same |
JP3155645U (en) * | 2009-05-21 | 2009-11-26 | 真紀 増田 | Freezing pack divider |
-
2011
- 2011-12-27 JP JP2011287044A patent/JP2013135613A/en active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2964920A (en) * | 1958-01-10 | 1960-12-20 | Philco Corp | Refrigeration |
JPH09313149A (en) * | 1996-05-30 | 1997-12-09 | Rieko Sano | Partition plate for freezing |
JP2001146261A (en) * | 1999-09-08 | 2001-05-29 | Lec Inc | Freezing subdivided case |
JP2001078724A (en) * | 1999-09-13 | 2001-03-27 | Kibun Foods Inc | Air-containing food and its production |
JP2002262785A (en) * | 2001-03-08 | 2002-09-17 | Fushimi Kamaboko Kk | Method for producing and treating food, pet food or the like and meat processed food |
JP2005110677A (en) * | 2003-09-17 | 2005-04-28 | Itoham Foods Inc | Meat soft-processed food and method for producing the same |
JP3155645U (en) * | 2009-05-21 | 2009-11-26 | 真紀 増田 | Freezing pack divider |
Non-Patent Citations (3)
Title |
---|
"あんこの冷凍", クックパッド, JPN6015044483, ISSN: 0003188835 * |
ラクチン&美味しい冷凍保存 製品編, JPN6015044486, ISSN: 0003188837 * |
特集 食べものの「ムダ」をなくそう(6), JPN6015044484, ISSN: 0003188836 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IT202100000011A1 (en) * | 2021-01-04 | 2022-07-04 | Riccardo Curto | "MEAT-BASED FOOD PRODUCT, PREPARATION METHOD" |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
TW416834B (en) | Preparation of pastas | |
TWI669070B (en) | Edible tableware manufacturing method | |
KR20130115928A (en) | Rice powder cutlet and manufacturing method thereof | |
JP2013135613A (en) | Method for producing sheet-like processed food | |
KR20110080828A (en) | Patty containing rice cake and production method thereof | |
JP7170715B2 (en) | Method for Producing Molded Three-Dimensional Self-Contained Single-Serve Pasta Food Products | |
KR19980082432A (en) | Rice cake with beef, its processed product and manufacturing method thereof | |
JP2011254735A (en) | Method for producing sheet-shaped boiled brown rice or sheet-shaped boiled rice and barley | |
CA2562316C (en) | Process for the simultaneous surface treatment, apportioning and shaping and conservation of foodstuffs such as meat and sausage products, sausage meat or the like | |
KR102502384B1 (en) | Manufacturing method of meat meat using mixed meat | |
JP2013118867A (en) | Method for producing pet food | |
JP5762614B1 (en) | Squid frozen food easy to chew | |
TWI629937B (en) | Pet cheese manufacturing method and finished product thereof for fluidizing foodstuffs at normal temperature | |
JP2014124149A (en) | Meat product and manufacturing method of the meat product | |
KR100834594B1 (en) | Process for producing wrapped food having non-fried dry fillings | |
JP4802293B1 (en) | Baked food and manufacturing method thereof | |
JP2014217274A (en) | Method for producing fried bean curd food, and fried bean curd food | |
JP2021155088A (en) | Method to cook with microwave pastry enclosed food and kit | |
JP3179864U (en) | Processed fried food | |
RU2475095C1 (en) | Method for production of preserves "special round rissoles with sour cream sauce" | |
JP3151814U (en) | Delicacy food using edible sheet containing whale meat | |
JP2021052600A (en) | Bar-shaped meat processed product manufacturing method and bar-shaped meat processed product | |
KR20200092913A (en) | Hamburger Patties and Manufacturing method | |
JP3115677U (en) | Food with skewered rind | |
DE202009004428U1 (en) | Snackburger (meatballs baked into a roll) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20141224 |
|
RD03 | Notification of appointment of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7423 Effective date: 20141224 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20151013 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20151110 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20160112 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20160607 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20160808 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20170207 |
|
A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20170407 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20170608 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20171107 |