Food ingredient package, food manufacturing method, and manufacturing method of food ingredient package

Abstract

To provide a food material package, a food manufacturing method, and a method for manufacturing a food material package that are effective in improving the productivity of pickled foods. [Solution] The food material package comprises a waterproof sheet and a plurality of food ingredients arranged on the sheet and wrapped from above by a folded sheet, the sheet having anisotropic tear strength so that when pulled along a first direction, it tears along a second direction that intersects the first direction.

Description

[Technical Field]

[0001] The present disclosure relates to food ingredient packages, food manufacturing methods, and methods for manufacturing food ingredient packages. [Background technology]

[0002] Patent Document 1 discloses a method for producing spicy cod roe, which includes a salting step of soaking the roe of walleye pollack in salt water to produce salted cod roe, and an aging step of soaking the salted cod roe in a seasoning liquid to ripen it. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-283131 Summary of the Invention [Problem to be solved by the invention]

[0004] The present disclosure provides a food ingredient package, a food manufacturing method, and a method for manufacturing a food ingredient package that are effective in improving the productivity of pickled foods. [Means for solving the problem]

[0005] A food material package according to one aspect of the present disclosure comprises a waterproof sheet and a plurality of food ingredients arranged on the sheet and wrapped from above by the folded sheet, wherein the sheet has anisotropic tear strength such that when pulled along a first direction, it tears along a second direction that intersects the first direction.

[0006] A food manufacturing method according to another aspect of the present disclosure includes placing a waterproof sheet and a plurality of ingredients arranged on the sheet in a sieve-shaped container from above, pouring a marinating liquid into the sheet contained in the sieve-shaped container and immersing the plurality of ingredients in the marinating liquid held by the sheet, pulling the sheet holding the marinating liquid along a first direction and tearing it along a second direction intersecting the first direction, and pulling the sheet torn along the second direction out of the sieve-shaped container along the first direction while leaving the plurality of ingredients in the sieve-shaped container.

[0007] A method for manufacturing a food material package according to yet another aspect of the present disclosure includes placing a sheet having anisotropic tear strength in a container so that when pulled along a first direction, it tears along a second direction intersecting the first direction; arranging multiple ingredients on the sheet placed in the container; pouring a marinating liquid onto the sheet placed in the container; folding the sheet to encase the multiple ingredients and the marinating liquid from above; and freezing the multiple ingredients and the marinating liquid wrapped in the sheet. [Effects of the Invention]

[0008] According to the present disclosure, it is possible to provide a food ingredient package, a food manufacturing method, and a method for manufacturing a food ingredient package that are effective in improving the productivity of pickled foods. [Brief explanation of the drawings]

[0009] [Figure 1] FIG. 1 is a perspective view illustrating a food ingredient package. [Figure 2] FIG. 2 is a cross-sectional view illustrating a state in which a food material package is contained in a colander-shaped container. [Figure 3] 10 is a cross-sectional view illustrating a state in which recesses are formed on the underside of a plurality of food ingredients. FIG. [Figure 4] FIG. 1 is a plan view illustrating a state in which a food material package is contained in a colander-shaped container. [Figure 5] 1 is a flowchart illustrating a food production procedure. [Figure 6] FIG. 1 is a cross-sectional view illustrating a state in which a food material package is contained in a colander-shaped container. [Figure 7] 10A to 10C are cross-sectional views illustrating a procedure for immersing a plurality of ingredients in a liquid. [Figure 8] 10A to 10C are cross-sectional views illustrating a procedure for draining liquid. [Figure 9] 1 is a flowchart illustrating a manufacturing procedure for a food ingredient package. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, the embodiments will be described in detail with reference to the drawings. In the description, the same elements or elements having the same functions are denoted by the same reference numerals, and redundant description will be omitted.

[0011] [Food ingredient packaging] The food ingredient package 1 is used to produce pickled foods that are pickled in a liquid. The food ingredient package 1 is a package for multiple ingredients before pickling. As shown in FIG. 1, the food ingredient package 1 comprises a sheet 10 and multiple ingredients 20. The sheet 10 is waterproof. The multiple ingredients 20 are arranged on the sheet 10 and are wrapped from above by the folded sheet 10. The sheet 10 has anisotropic tear strength so that when pulled along a first direction D1, it tears along a second direction D2 that intersects the first direction D1. This allows the sheet 10 to be cut in a straight line along the second direction D2.

[0012] Thus, sheet 10 having anisotropic tear strength is formed, for example, by uniaxial stretching along second direction D2. There are no particular limitations on the thickness and material of sheet 10, as long as they do not impair the tearing workability described below. Examples of materials for sheet 10 include polypropylene, polyethylene, nylon, and cellophane. The thickness of sheet 10 is, for example, 10 to 100 μm, and may be 10 to 50 μm or 10 to 30 μm. For example, the thickness of sheet 10 is 20 μm.

[0013] According to this food ingredient package, after multiple ingredients 20 on a waterproof sheet 10 are soaked in a soaking liquid in a colander-shaped container, the sheet 10 can be easily torn in a second direction D2 by pulling the sheet 10 in a first direction D1. This allows the soaking liquid to be easily drained through the tear in the sheet 10. As the soaking liquid is drained, the weight of the objects remaining on the sheet 10 is reduced, so the sheet 10 can be easily pulled out from under the multiple ingredients 20 while leaving the multiple ingredients 20 in the colander-shaped container. This eliminates the need to transfer the multiple ingredients 20 one by one to a draining container during the process from soaking to draining. This is therefore effective in improving the productivity of pickled foods.

[0014] Each of the plurality of food ingredients 20 may be fish ovaries. Eliminating the transfer process can prevent quality degradation, such as deformation of the fish ovaries. Each of the plurality of food ingredients 20 may be cod roe. Cod roe is a food ingredient made by salting the ovaries of Alaska pollack. The pickling liquid L1 may be a spicy liquid for turning cod roe into spicy mentaiko. This can improve the productivity of spicy mentaiko. The plurality of food ingredients 20 may at least be food ingredients that are pickled in a liquid and drained to produce a pickled food. Examples of such food ingredients include seafood such as the fish ovaries and cod roe mentioned above, as well as meat and vegetables.

[0015] The plurality of ingredients 20 may be arranged so as to fit into a strainer-shaped container for draining the liquid. The sheet 10 may be folded so as to form a container inside the strainer-shaped container that can hold the plurality of ingredients 20 and the pickling liquid L1 when the sheet 10 is placed inside the strainer-shaped container together with the plurality of ingredients 20 and opened upward. This improves the ease of placing the sheet 10 and the plurality of ingredients 20 inside the strainer-shaped container.

[0016] The periphery of the portion of sheet 10 that supports the plurality of food ingredients 20 may be folded upward along the entire periphery in vertical direction D3 (a direction perpendicular to first direction D1 and second direction D2) to surround the plurality of food ingredients 20. As a result, the portion that protrudes above the plurality of food ingredients 20 is folded to enclose the plurality of food ingredients 20 from above.

[0017] The food material package 1 configured as described above is placed in a colander-shaped container 30 from above, as shown in FIG. 2(a). The colander-shaped container 30 has a bottom plate 31 and a peripheral wall 32. The bottom plate 31 supports the food material package 1 from below. The peripheral wall 32 surrounds the food material package 1 supported by the bottom plate 31 all around in the vertical direction D3. At least the bottom plate 31 may have a plurality of openings 33 for draining liquid. The openings 33 are arranged across the entire area of ​​the bottom plate 31. Each of the openings 33 is smaller than each of the plurality of food ingredients 20. This allows the marinating liquid to drain downward, leaving the plurality of food ingredients 20 on the bottom plate 31. In addition to the openings 33 formed in the bottom plate 31, a plurality of openings 33 may also be formed in the peripheral wall 32.

[0018] 2(b), sheet 10, opened upward while housed in colander-shaped container 30, covers the inner surface of colander-shaped container 30 (the upper surface of bottom plate 31 and the inner surface of peripheral wall 32) to prevent liquid from leaking from multiple openings 33. This forms container 40 within colander-shaped container 30 that can hold multiple ingredients 20 and marinating liquid L1.

[0019] When each of the multiple ingredients 20 is cod roe, the cod roe's oviduct opening 21 may face downward. The cod roe is immersed in the pickling liquid L1 with the oviduct opening 21 facing downward. Therefore, even if the level of the pickling liquid L1 drops, the oviduct opening 21 continues to be immersed in the pickling liquid L1. This prevents the cod roe from being insufficiently soaked in the pickling liquid L1.

[0020] The plurality of ingredients 20 may be frozen while wrapped in the sheet 10. This can reduce variations in quality due to the length of time between the manufacture and use of the food ingredient package 1. It also more reliably maintains a shape that makes it easy to store in the colander-shaped container 30, further improving workability.

[0021] As shown in FIG. 3, the plurality of food ingredients 20 may be frozen with recesses 22 formed on their undersides into which the pickling liquid L1 can flow. By having the pickling liquid L1 flow around below the opening of the oviduct orifice 21, it is possible to further prevent the food ingredients from being insufficiently soaked in the pickling liquid L1. The recesses 22 may be formed on the underside of each of the plurality of food ingredients 20. The recesses 22 are formed, for example, by freezing the plurality of food ingredients 20 with the food ingredient package 1 placed on a mold having protrusions corresponding to the recesses 22. The packaging box containing the food ingredient package 1 may also have protrusions. In this case, the recesses 22 are formed by freezing the plurality of food ingredients 20 with the food ingredient package 1 placed in the packaging box.

[0022] FIG. 4(a) is a plan view illustrating an example of a food ingredient package 1 contained in a colander-shaped container 30. FIG. 4(b) is a plan view illustrating an example of an open state of the sheet 10 contained in the colander-shaped container 30. As shown in FIG. 4, the plurality of food ingredients 20 may be arranged in a first direction D1 and a second direction D2. Each of the plurality of food ingredients 20 has a longitudinal direction along the first direction D1. Each of the plurality of food ingredients 20 is less likely to roll when the sheet 10 is pulled out. This prevents the plurality of food ingredients 20 from becoming disorganized after the sheet 10 is pulled out, improving the ease of handling of the plurality of food ingredients 20 in the next process (e.g., selection and packaging).

[0023] The plurality of ingredients 20 may be arranged so that their overall longitudinal direction is aligned with the first direction D1. This increases the inertia of the ingredients 20, further improving the ease of pulling out the sheet 10.

[0024] The sieve-shaped container 30 may also have a longitudinal direction along the first direction D1 to match the arrangement of the plurality of ingredients 20. For example, the sieve-shaped container 30 may have a rectangular planar shape extending in the first direction D1.

[0025] As shown in FIG. 4(b), the sheet 10 may have a rectangular planar shape in an unfolded state. The sheet 10 has a pair of edges 11A, 11B that intersect with the second direction D2 (e.g., along the first direction D1) and a pair of edges 12A, 12B that intersect with the first direction D1 (e.g., along the second direction D2). The sheet 10 has, for example, a rectangular planar shape. For example, the pair of edges 11A, 11B are longer than the pair of edges 12A, 12B. The pair of edges 12A, 12B may also be longer than the pair of edges 11A, 11B.

[0026] The portion of sheet 10 that protrudes outward beyond the plurality of food ingredients 20 may be folded upward along its entire periphery, so as to encase the plurality of food ingredients 20 from above (see FIG. 4(a)). For example, the portion including edge 11A is folded toward edge 11B. The portion including edge 11B is folded toward edge 11A. The portion including edge 11A and the portion including edge 11B may overlap each other. The portion including edge 12A is folded toward edge 12B. The portion including edge 12B is folded toward edge 12A. The portion including edge 12A and the portion including edge 12B may overlap each other. The portion including edge 11A and the portion including edge 11B may overlap each other above the portion including edge 12A and the portion including edge 12B. Conversely, the portion including edge 12A and the portion including edge 12B may overlap each other above the portion including edge 12A and the portion including edge 12B.

[0027] At least one of the pair of edges 11A, 11B intersecting with the second direction D2 may have a notch formed along the second direction D2. For example, notch 13A may be formed in edge 11A. Notch 13A is formed in a portion of edge 11A whose position in the first direction D1 overlaps with the positions of the plurality of ingredients 20 in the first direction D1. Notch 13A may be formed in the center of edge 11A. For example, the distance from notch 13A to edge 12A may be approximately the same as the distance from notch 13A to edge 12B.

[0028] Incision 13B may be formed in edge 11B instead of edge 11A. Incision 13B is formed in a portion of edge 11B whose position in first direction D1 overlaps with the positions of multiple ingredients 20 in first direction D1. Incision 13B may also be formed in the center of edge 11B. For example, the distance from incision 13B to edge 12A and the distance from incision 13B to edge 12B may be approximately the same.

[0029] A notch 13A may be formed in edge 11A, and a notch 13B may be formed in edge 11B. Since tearing can be initiated from either edge 11A or edge 11B, the ease of use of sheet 10 is further improved.

[0030] It should be noted that the incisions 13A and 13B do not necessarily have to be formed at the stage when the food material package 1 is distributed, but may be formed later while the food material package 1 is in use, for example, just before the sheet 10 is torn.

[0031] The above example illustrates a configuration in which the food material package 1 itself does not contain the soaking liquid L1. In this configuration, the sheet 10 is opened upward and then the soaking liquid L1 is poured into the sheet 10. The food material package 1 itself may contain the soaking liquid L1 in which the plurality of ingredients 20 are soaked. The sheet 10 may hold the soaking liquid L1 and be folded so as to enclose the plurality of ingredients 20 and the soaking liquid L1 from above. The step of pouring the soaking liquid L1 can also be omitted.

[0032] The plurality of ingredients 20 and the pickling liquid L1 may be frozen while wrapped in the sheet 10. This can prevent the progress of pickling from occurring during the period from the production of the food ingredient package 1 to its use, and can prevent differences in taste due to the length of storage period.

[0033] [Food manufacturing procedures] As an example of a food production method, a procedure for producing food (e.g., spicy cod roe) is illustrated. This procedure includes placing sheet 10 and multiple food ingredients 20 in colander-shaped container 30 from above, pouring pickling liquid L1 into sheet 10 contained in colander-shaped container 30 to immerse multiple food ingredients 20 in pickling liquid L1 held by sheet 10, pulling sheet 10 holding pickling liquid L1 along first direction D1 and tearing it along second direction D2 intersecting first direction D1, and pulling sheet 10 torn along second direction D2 from colander-shaped container 30 along first direction D1 while leaving multiple food ingredients 20 in colander-shaped container 30.

[0034] According to this manufacturing procedure, after immersing multiple ingredients 20 on a waterproof sheet 10 in marinating liquid L1 in a colander-shaped container 30, the sheet 10 can be torn along the second direction D2, allowing the marinating liquid L1 to be easily drained through the tear in the sheet 10. Because the weight of the objects remaining on the sheet 10 is reduced by draining the marinating liquid L1, the sheet 10 can be easily pulled out from under the multiple ingredients 20 while leaving the multiple ingredients 20 in the colander-shaped container 30. This eliminates the need to transfer the multiple ingredients 20 one by one to a draining container during the process from immersion to draining. This is therefore effective in improving the productivity of pickled foods.

[0035] Storing the plurality of ingredients 20 and the sheet 10 in the sieve-shaped container 30 from above may include aligning the longitudinal direction of each of the plurality of ingredients 20 in the sieve-shaped container 30 along the first direction D1. This makes it difficult for each of the plurality of ingredients 20 to roll when the sheet 10 is pulled out. This prevents the plurality of ingredients 20 from becoming disorganized after the sheet 10 is pulled out, improving the ease of handling the plurality of ingredients 20 in the next process.

[0036] Storing the plurality of ingredients 20 and the sheet 10 in the sieve-shaped container 30 from above may include aligning the longitudinal direction of the plurality of ingredients 20 in the first direction D1 within the sieve-shaped container 30. This increases the inertia of the plurality of ingredients 20, further improving the ease of pulling out the sheet 10.

[0037] Tearing the sheet 10 along the second direction D2 may include gradually tearing the sheet 10 in the second direction D2 from one end (e.g., edge 11A) to the other end (e.g., edge 11B) while draining the soaking liquid L1 from the tear in the sheet 10. The sheet 10 can be torn while gradually reducing the weight of the object on the sheet 10. This further improves the ease of tearing the sheet 10.

[0038] Storing the plurality of food ingredients 20 and the sheet 10 in the colander-shaped container 30 from above may include orienting the opening of the cod roe's oviduct orifice 21 downward for each of the plurality of food ingredients 20 stored in the colander-shaped container 30. As described above, this can prevent the food ingredients from being insufficiently soaked in the soaking liquid L1.

[0039] Placing the sheet 10 and the plurality of ingredients 20 in the sieve-shaped container 30 from above is not necessarily limited to simultaneously placing the sheet 10 and the plurality of ingredients 20 in the sieve-shaped container 30. For example, after the sheet 10 is laid in the sieve-shaped container 30, the plurality of ingredients 20 may be placed on top of the sheet 10.

[0040] The food ingredient package 1 described above may be used when simultaneously storing the sheet 10 and multiple food ingredients 20 in a sieve-shaped container 30. For example, storing the sheet 10 and multiple food ingredients 20 in the sieve-shaped container 30 may include placing the food ingredient package 1 in the sieve-shaped container 30 from above, and opening the sheet 10 of the food ingredient package 1 stored in the sieve-shaped container 30 upward. The sheet 10 and multiple food ingredients 20 can be stored together in the sieve-shaped container 30. This improves the ease of storing the sheet 10 and multiple food ingredients 20 in the sieve-shaped container 30.

[0041] Placing the plurality of ingredients 20 and the sheet 10 in the colander-shaped container 30 from above may further include thawing the plurality of ingredients 20 after placing the food ingredient package 1 in the colander-shaped container 30 from above and before opening the sheet 10 upward. This can reduce quality variations due to the length of time between the production and use of the food ingredient package 1.

[0042] 5 is a flowchart illustrating a food production procedure. As shown in FIG. 5, the food production procedure includes steps S01, S02, S03, S04, S05, S06, S07, and S08.

[0043] In step S01, a food ingredient package 1 comprising a sheet 10 and a plurality of ingredients 20 is placed from above in a colander-shaped container 30 (see FIG. 6). In step S02, the plurality of ingredients 20 in the food ingredient package 1 placed in the colander-shaped container 30 are thawed. In step S03, the sheet 10 is opened upward (see FIG. 7(a)). In step S04, marinating liquid L1 is poured into the opened sheet 10 (see FIG. 7(b)). In step S05, the plurality of ingredients 20 are immersed in marinating liquid L1 (see FIG. 7(c)). For example, in step S05, the plurality of ingredients 20 are left immersed in liquid L1 until a predetermined marinating period has elapsed. In step S06, the sheet 10 is pulled in a first direction D1 and torn in a second direction D2. In this case, for example, starting from the incision 13A at the edge 11A, the sheet 10 may be gradually torn from one end (e.g., edge 11A) to the other end (e.g., edge 11B) in the second direction D2. This allows the soaking liquid L1 to be gradually discharged from the tear in the sheet 10 (see (a) and (b) of Figure 8). Conversely, starting from the incision 13B at the edge 11B, the sheet 10 may be gradually torn from the edge 11B to the edge 11A. If the incision 13A is not formed at the edge 11A and the incision 13B is not formed at the edge 11B, the incision 13A (or the incision 13B) may be formed at the edge 11A (or the edge 11B), and then tearing of the sheet 10 may be started from the incision 13A (or the incision 13B). In step S07, the sheet 10 is pulled out of the colander-shaped container 30 in the first direction D1 (see FIG. 8(c)). In step S08, the plurality of ingredients 20 remaining on the colander-shaped container 30 are selected and packed.

[0044] [Food ingredient packaging manufacturing procedure] As an example of a method for manufacturing the food ingredient package 1, the following describes a manufacturing procedure for the food ingredient package 1. This procedure includes laying the sheet 10 inside a container (e.g., a packaging box), arranging a plurality of food ingredients 20 on the sheet 10 laid inside the container, folding the sheet 10 so as to enclose the plurality of food ingredients 20 from above, and freezing the plurality of food ingredients 20 wrapped in the sheet 10. This makes it possible to easily manufacture a food ingredient package that is effective in improving the workability from soaking the plurality of food ingredients in liquid to draining the liquid.

[0045] The method may further include pouring the marinating liquid L1 onto the sheet 10 laid in the container before folding the sheet 10. In this case, it is not necessary to arrange the ingredients 20 on the sheet 10 first, or to pour the marinating liquid L1 onto the sheet 10 first. These steps may also be performed simultaneously.

[0046] The method may further include selecting one type of pickling liquid L1 based on a database in which identification information of multiple customers is associated with multiple types of pickling liquid L1, and on identification information of the customer of the shipping destination, and pouring the selected pickling liquid L1 onto the sheet 10 laid in the container. This makes it easy to produce a wide variety of food material packages 1, each with a different pickling liquid L1 for each customer. The selection of one type of pickling liquid L1 based on the database and the identification information of the customer may be performed by a computer. The selection result by the computer may be displayed so that it can be visually confirmed by an operator. The device may automatically pour the liquid L1 corresponding to the selection result.

[0047] 9 is a flowchart illustrating a manufacturing procedure for a food ingredient package. As shown in FIG. 9, the manufacturing procedure for a food ingredient package includes steps S11, S12, S13, S14, S15, S16, and S17.

[0048] In step S11, a plurality of ingredients 20 are soaked in salt water. In step S12, a sheet 10 is laid in a container such as a packaging box. In step S13, a plurality of ingredients 20 are arranged on the laid sheet 10. In step S14, one type of soaking liquid L1 is selected based on a database that associates the identification information of a plurality of customers with multiple types of soaking liquid L1, and the identification information of the customer to whom the food is to be shipped. In step S15, the selected soaking liquid L1 is poured onto the sheet 10, and the plurality of ingredients 20 are immersed in the liquid L1. In step S16, the sheet 10 is folded so as to enclose the plurality of ingredients 20 and the liquid L1 from above. In step S17, the plurality of ingredients 20 and the liquid L1 wrapped in the sheet 10 are frozen.

[0049] 〔summary〕 (1) A food material package 1 includes a waterproof sheet 10 and a plurality of food ingredients 20 arranged on the sheet 10 and wrapped from above by the folded sheet 10, wherein the sheet 10 has anisotropic tear strength so that when pulled along a first direction D1, it tears along a second direction D2 that intersects the first direction D1. According to this food ingredient package 1, after multiple ingredients 20 on a waterproof sheet 10 are immersed in a marinating liquid L1 in a colander-shaped container 30, the sheet 10 can be easily torn in a second direction D2 by pulling the sheet 10 in a first direction D1. This allows the marinating liquid L1 to be easily drained through the tear in the sheet 10. Because the weight of the objects remaining on the sheet 10 is reduced by draining the marinating liquid L1, the sheet 10 can be easily pulled out from under the multiple ingredients 20 while leaving the multiple ingredients 20 in the colander-shaped container 30. This eliminates the need to transfer the multiple ingredients 20 one by one to a draining container during the process from immersion to draining. This is therefore effective in improving the productivity of pickled foods.

[0050] (2) The food ingredient package 1 according to (1), wherein each of the plurality of food ingredients 20 is a fish ovary. By eliminating the transfer process, deterioration in quality, such as deformation of the fish ovaries, can be prevented.

[0051] (3) A food material package 1 according to (1) or (2), in which the plurality of ingredients 20 are arranged to fit within a strainer-shaped container 30 for draining liquid, and the sheet 10 is folded so as to form a container within the strainer-shaped container 30 that can hold the plurality of ingredients 20 together with the marinating liquid L1 when the sheet 10 is placed within the strainer-shaped container 30 together with the plurality of ingredients 20 and opened upward. This improves workability when placing the sheet 10 and multiple ingredients 20 in the colander-shaped container 30.

[0052] (4) The food material package 1 according to (3), wherein each of the plurality of ingredients 20 is cod roe, and the marinating liquid L1 is a spicy liquid for turning the cod roe into spicy mentaiko. It is possible to improve the productivity of spicy mentaiko.

[0053] (5) The food material package 1 according to (4), wherein the cod roe oviduct opening 21 faces downward in each of the plurality of food ingredients 20. The cod roe is immersed in the liquid L1 with the oviduct opening 21 facing downwards. Therefore, even if the level of the liquid L1 drops, the oviduct opening 21 continues to be immersed in the liquid L1. This prevents the cod roe from being insufficiently immersed in the liquid L1.

[0054] (6) The food material package 1 according to (5), wherein the plurality of food ingredients 20 are frozen with a recess 22 formed on the underside into which the pickling liquid L1 can flow. By letting the liquid L1 flow around below the opening of the fallopian tube opening 21, it is possible to further prevent the baby from being insufficiently immersed in the liquid L1.

[0055] (7) A food material package 1 according to any one of (1) to (6), wherein the plurality of food ingredients 20 are arranged in a first direction D1 and a second direction D2, and each of the plurality of food ingredients 20 has a longitudinal direction along the first direction D1. Each of the plurality of ingredients 20 is less likely to roll when the sheet 10 is pulled out. This prevents the arrangement of the plurality of ingredients 20 from becoming disorganized after the sheet 10 is pulled out, improving the ease of handling the plurality of ingredients 20 in the next process.

[0056] (8) The food material package 1 according to (7), wherein the plurality of food ingredients 20 are arranged so that their overall longitudinal direction is along the first direction D1. This increases the inertia of the plurality of ingredients 20, further improving the ease of pulling out the sheet 10.

[0057] (9) A food material package 1 according to any one of (1) to (8), further comprising a pickling liquid L1 in which a plurality of food ingredients 20 are soaked, wherein the sheet 10 holds the pickling liquid L1 and is folded so as to enclose the plurality of food ingredients 20 and the pickling liquid L1 from above. The step of pouring the soaking liquid L1 can also be omitted.

[0058] (10) The food material package 1 according to (9), wherein the plurality of ingredients 20 and the marinating liquid L1 are frozen while wrapped in the sheet 10. This can slow down the progression of pickling during the freezing period and reduce differences in taste due to the length of storage period.

[0059] (11) A food manufacturing method including: placing a waterproof sheet (10) and a plurality of food ingredients (20) arranged on the sheet (10) in a sieve-shaped container (30) from above; pouring a pickling liquid (L1) into the sheet (10) placed in the sieve-shaped container (30) to immerse the plurality of food ingredients (20) in the pickling liquid (L1) held by the sheet (10); pulling the sheet (10) holding the pickling liquid (L1) along a first direction (D1) and tearing it along a second direction (D2) intersecting the first direction (D1); and pulling the sheet (10) torn along the second direction (D2) out of the sieve-shaped container (30) along the first direction (D1) while leaving the plurality of food ingredients (20) in the sieve-shaped container (30). According to this manufacturing method, after immersing multiple ingredients 20 on a waterproof sheet 10 in marinating liquid L1 in a colander-shaped container 30, the sheet 10 can be torn along the second direction D2, allowing the marinating liquid L1 to be easily drained through the tear in the sheet 10. Because the weight of the objects remaining on the sheet 10 is reduced by draining the marinating liquid L1, the sheet 10 can be easily pulled out from under the multiple ingredients 20 while leaving the multiple ingredients 20 in the colander-shaped container 30. This eliminates the need to transfer the multiple ingredients 20 one by one to a draining container during the process from immersion to draining. This is therefore effective in improving the productivity of pickled foods.

[0060] (12) A food manufacturing method as described in (11), in which each of the plurality of ingredients 20 has a longitudinal direction, and placing the plurality of ingredients 20 and the sheet 10 in a sieve-shaped container 30 from above includes aligning the longitudinal direction of each of the plurality of ingredients 20 in the sieve-shaped container 30 along the first direction D1. Each of the plurality of ingredients 20 is less likely to roll when the sheet 10 is pulled out. This prevents the arrangement of the plurality of ingredients 20 from becoming disorganized after the sheet 10 is pulled out, improving the ease of handling the plurality of ingredients 20 in the next process.

[0061] (13) A food manufacturing method as described in (12), in which the plurality of ingredients 20 are arranged so as to have a longitudinal direction as a whole, and placing the plurality of ingredients 20 and the sheet 10 in a sieve-shaped container 30 from above includes aligning the longitudinal direction of the plurality of ingredients 20 in the sieve-shaped container 30 along the first direction D1. This increases the inertia of the plurality of ingredients 20, further improving the ease of pulling out the sheet 10.

[0062] (14) A food manufacturing method according to any one of (11) to (13), wherein tearing the sheet 10 along the second direction D2 includes gradually tearing the sheet 10 from one end to the other end in the second direction D2 while discharging the marinating liquid L1 from the tear in the sheet 10. The sheet 10 can be torn while gradually reducing the weight of the object on the sheet 10. Therefore, the workability when tearing the sheet 10 can be further improved.

[0063] (15) A food production method according to any one of (11) to (14), wherein each of the plurality of food ingredients 20 is a fish ovary. By eliminating the transfer process, deterioration in quality, such as deformation of the fish ovaries, can be prevented.

[0064] (16) The food production method according to (15), wherein each of the plurality of ingredients 20 is cod roe, and the marinating liquid L1 is a spicy liquid for turning the plurality of ingredients 20 into spicy mentaiko. It is possible to improve the productivity of spicy mentaiko.

[0065] (17) A food manufacturing method as described in (16), in which placing the plurality of food ingredients 20 and the sheet 10 in a sieve-shaped container 30 from above includes placing the opening of the cod roe's oviduct opening 21 downward for each of the plurality of food ingredients 20 placed in the sieve-shaped container 30. The cod roe is immersed in liquid L1 with the opening of the oviduct opening 21 facing downward. Therefore, even if the level of liquid L1 drops, the opening of the oviduct opening 21 continues to be immersed in liquid L1. This makes it possible to prevent the cod roe from being insufficiently immersed in liquid L1.

[0066] (18) A food production method according to any one of (11) to (17), wherein placing the sheet 10 and the plurality of ingredients 20 in the sieve-shaped container 30 from above includes placing a food material package 1 having the sheet 10 and the plurality of ingredients 20, with the sheet 10 folded so as to encase the plurality of ingredients 20 from above, into the sieve-shaped container 30 from above, and opening the sheet 10 of the food material package 1 placed in the sieve-shaped container 30 upward. The sheet 10 and the plurality of ingredients 20 can be stored together in the sieve-shaped container 30. This improves the workability when storing the sheet 10 and the plurality of ingredients 20 in the sieve-shaped container 30.

[0067] (19) A food manufacturing method as described in (18), in which in the food material package 1, the plurality of ingredients 20 are frozen wrapped in a sheet 10, and placing the plurality of ingredients 20 and the sheet 10 in a sieve-shaped container 30 from above further includes thawing the plurality of ingredients 20 after placing the food material package 1 in the sieve-shaped container 30 from above and before opening the sheet 10 upward. This makes it possible to reduce variations in quality due to the length of time between the production and use of the food ingredient package 1.

[0068] (20) A method for manufacturing a food ingredient package 1, comprising: placing a sheet 10 in a container, the sheet 10 having anisotropic tear strength so that when pulled along a first direction D1, the sheet 10 will tear along a second direction D2 intersecting the first direction D1; arranging a plurality of food ingredients 20 on the sheet 10 placed in the container; pouring a marinating liquid L1 onto the sheet 10 placed in the container; folding the sheet 10 so as to encase the plurality of food ingredients 20 and the marinating liquid L1 from above; and freezing the plurality of food ingredients 20 and the marinating liquid L1 wrapped in the sheet 10. The food material package 1 can be easily manufactured, which is effective in improving the workability from immersing a plurality of ingredients 20 in the liquid L1 to draining the liquid.

[0069] (21) A method for manufacturing a food material package 1 described in (20), further comprising selecting one type of pickling liquid L1 based on a database in which identification information of multiple customers is associated with multiple types of pickling liquid L1, and the identification information of the customer to whom the product is to be shipped, and pouring the selected pickling liquid L1 onto a sheet 10 placed inside a container. It is possible to easily manufacture a wide variety of food material packages 1 with different pickling liquids L1 for each customer.

[0070] Although the embodiments have been described above, the present disclosure is not necessarily limited to the above-described embodiments, and various modifications are possible without departing from the spirit of the present disclosure. [Explanation of symbols]

[0071] 1...food material package, 10...sheet, 20...food ingredient, 30...sieve-shaped container, D1...first direction, D2...second direction, 21...oviduct opening, 22...recess, L1...soaking liquid.

Claims

1. A waterproof sheet and A plurality of ingredients arranged on the sheet and wrapped from above by the folded sheet; Equipped with The plurality of ingredients are arranged so as to fit into a strainer-shaped container for draining liquid, the sheet is folded so as to form a container in the sieve-shaped container that can hold a pickling liquid together with the plurality of ingredients when the sheet is placed in the sieve-shaped container together with the plurality of ingredients and opened upward, The food material package has anisotropic tear strength such that when the sheet is pulled along a first direction in the sieve-shaped container and opened upward, it tears along a second direction intersecting the first direction.

2. Each of the plurality of ingredients is a fish ovary. The food material package according to claim 1.

3. Each of the plurality of ingredients is cod roe, The pickling liquid is a spicy liquid for turning cod roe into spicy cod roe. The food material package according to claim 1.

4. In each of the plurality of food ingredients, the oviduct opening of the cod roe faces downward. The food material package according to claim 3.

5. The plurality of ingredients are frozen in a state in which a recessed portion into which the pickling liquid can flow is formed on the underside. The food material package according to claim 4.

6. The plurality of ingredients are arranged in the first direction and the second direction, Each of the plurality of ingredients has a longitudinal direction along the first direction. The food material package according to claim 1.

7. The plurality of ingredients are arranged so that they have a longitudinal direction along the first direction as a whole. The food material package according to claim 6.

8. Further provided is a marinade liquid in which the plurality of ingredients are immersed, The sheet holds the pickling liquid and is folded so as to enclose the plurality of ingredients and the pickling liquid from above. The food material package according to claim 1.

9. The plurality of ingredients and the pickling liquid are frozen while being wrapped in the sheet. The food material package according to claim 8.

10. the sheet has an edge that intersects with the second direction, In the edge, a cut is formed along the second direction in a portion where a position in the first direction overlaps with a position of the plurality of ingredients in the first direction. The food material package according to any one of claims 1 to 9.

11. A waterproof sheet and A plurality of ingredients arranged on the sheet; and placing the mixture in a colander-shaped container from above. Pour a soaking liquid into the sheet contained in the colander-shaped container, and immerse the plurality of ingredients in the soaking liquid held by the sheet; Pulling the sheet holding the soaking liquid along a first direction and tearing the sheet along a second direction intersecting the first direction; Pulling the sheet torn along the second direction out of the sieve-shaped container along the first direction while leaving the plurality of ingredients in the sieve-shaped container; A food manufacturing method comprising:

12. Each of the plurality of ingredients has a longitudinal direction, Storing the plurality of ingredients and the sheet in the sieve-shaped container from above includes aligning the longitudinal directions of the plurality of ingredients in the sieve-shaped container along the first direction. The method for producing a food product according to claim 11.

13. The plurality of ingredients are arranged so as to have a longitudinal direction as a whole, Storing the plurality of ingredients and the sheet in the sieve-shaped container from above includes aligning the longitudinal direction of the plurality of ingredients in the sieve-shaped container along the first direction. The method for producing a food product according to claim 12.

14. tearing the sheet in the second direction includes gradually tearing the sheet from one end to the other end in the second direction while draining the soaking liquid through tears in the sheet. The method for producing a food product according to claim 11.

15. Each of the plurality of ingredients is a fish ovary. The method for producing a food product according to claim 11.

16. Each of the plurality of ingredients is cod roe, The pickling liquid is a spicy liquid for making the plurality of ingredients into spicy cod roe, 16. The method for producing a food product according to claim 15.

17. Storing the plurality of ingredients and the sheet in the colander-shaped container from above includes directing the opening of the oviduct opening of the cod roe downward in each of the plurality of ingredients stored in the colander-shaped container.

17. The method for producing a food product according to claim 16.

18. The sheet and the plurality of ingredients are placed in the basket-shaped container from above, placing a food material package having the sheet and the plurality of ingredients, the sheet being folded so as to enclose the plurality of ingredients from above, into the basket-shaped container from above; Opening the sheet of the food material package contained in the sieve-shaped container upward; Including, The method for producing a food product according to claim 11.

19. In the food ingredient package, the plurality of ingredients are frozen while being wrapped in the sheet, The step of placing the plurality of ingredients and the sheet in the basket-shaped container from above further includes thawing the plurality of ingredients after placing the food material package in the basket-shaped container from above and before opening the sheet upward.

19. The method for producing a food product according to claim 18.

20. Further, the method includes forming a cut along the second direction in a portion of an edge of the sheet that intersects with the second direction and whose position in the first direction overlaps with the position of the plurality of ingredients in the first direction, When tearing the sheet along the second direction, tearing of the sheet starts from the incision. The method for producing a food product according to any one of claims 11 to 19.

21. placing a sheet having anisotropic tear strength inside a container so that when pulled along a first direction, the sheet tears along a second direction intersecting the first direction; Arranging a plurality of ingredients on the sheet laid in the container; pouring a soaking liquid onto the sheet placed in a container; Folding the sheet so as to enclose the plurality of ingredients and the pickling liquid from above; freezing the plurality of ingredients wrapped in the sheet and the marinating liquid; A method for manufacturing a food ingredient package, comprising:

22. The method further includes selecting one type of soaking liquid based on a database in which identification information of a plurality of customers is associated with a plurality of types of soaking liquid, and based on identification information of a customer of the shipping destination, Pour the selected soaking liquid onto the sheet placed in a container; A method for producing the food material package according to claim 21.

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