Sheeted food product

Abstract

This invention provides a sheet-like food product that retains the properties and flavor of the raw ingredients and has high softness. The sheet-like food product comprises raw ingredients and a binder, but does not substantially contain a humectant. It has a laminated structure formed by overlapping two sheets, each sheet having irregularities on its overlapping surface. In the sheet-like food product, gaps corresponding to the irregularities are formed between the overlapping surfaces of the two sheets. The dry weight (WA) of the raw ingredients relative to the total dry weight (WT) (WA / WT) is 85% or more, the dry weight (WA) of the raw ingredients relative to the dry weight (WB) of the binder (WA / WB) is 7.4 or more and 13.5 or less, and the moisture content is greater than 6.0% by mass and less than 10.0% by mass.

Description

Technical Field

[0001] This invention relates to sheet-like foods. Background Technology

[0002] Previously, sheet-like foods such as seaweed were used in seaweed rolls, rice balls, etc. However, sheet-like foods are usually thin and easily broken. Patent Document 1 discloses a technique in which seaweed coated with an alginate solution is immersed in a solution containing cations with a valence of two or more, forming a gel-like film on the surface of the seaweed. By using the technique described in Patent Document 1, it is possible to obtain sheet-like foods that are not easily broken and have a high volume (thickness).

[0003] However, as described in Patent Document 1, sheet foods with a gel-like film formed on their surface increase strength by using a large amount of this film, resulting in low flexibility when bent and thus sometimes becoming prone to breakage. Furthermore, in sheet foods with a gel-like film, it is difficult to perceive the unique properties and flavor of the raw materials.

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent document 1: Japanese Patent Application Publication No. 2004-267151.

[0007] The problem the invention aims to solve

[0008] The purpose of this invention is to provide a sheet-like food that can maintain the shape and flavor of the raw ingredients and has high softness. Summary of the Invention

[0009] Solution for solving the problem

[0010] [1] A sheet-like food product, characterized in that it comprises raw ingredients and a binder, but does not substantially contain a moisturizer.

[0011] The raw materials are cut into multiple thin slices to form the product.

[0012] The sheet-like food has a layered structure formed by overlapping two sheets into one piece.

[0013] Both pieces have uneven surfaces on their overlapping surfaces.

[0014] In the sheet-like food, gaps corresponding to the respective concave and convex shapes are formed between the overlapping surfaces of the two sheets.

[0015] The ratio of the dry weight (WA) of the raw material to the total dry weight (WT) of the sheet food (WA / WT) is 85% or more.

[0016] The mass ratio (WA / WB) of the dry weight (WA) of the raw material to the dry weight (WB) of the binder is 7.4 or more and 13.5 or less.

[0017] The moisture content of the sheet-like food is greater than 6.0% by mass and less than 10.0% by mass.

[0018] [2] According to the sheet food described in [1] above, the mass ratio (WA / WB) of the dry weight (WA) of the raw material to the dry weight (WB) of the binder is 9.0 or more and 11.0 or less.

[0019] [3] According to the sheet food described in [1] or [2] above, the sheet food is characterized in that, when viewed in cross-section, the area ratio of the voids to the cross-section is more than 35% and less than 75%.

[0020] [4] The sheet-like food according to any one of [1] to [3] above is characterized in that, in the raw material ingredients, the maximum length of the sheet is 1.0 mm or more.

[0021] [5] The sheet food according to any one of [1] to [4] above, characterized in that the moisture content of the sheet food is 7.0% by mass or more and 9.0% by mass or less.

[0022] Invention Effects

[0023] According to the present invention, a sheet-like food is provided that can maintain the properties and flavor of the raw ingredients and has high softness. Attached Figure Description

[0024] Figure 1 A cross-sectional view illustrating the laminated structure of the sheet-like food product of the present invention.

[0025] Figure 2 This is an example of a partial cross-sectional photograph of the sheet-like food product of the present invention, Gyokuro.

[0026] Figure 3 This is an example of a partial cross-sectional photograph of the sardine flake food product of the present invention.

[0027] Figure 4 This is an example of a partial cross-sectional photograph of the salmon slice food product of the present invention.

[0028] Figure 5 A flowchart illustrating an example of a method for manufacturing the sheet-like food according to the present invention. Detailed Implementation

[0029] The following descriptions of sheet-like foods will be provided with the aid of accompanying drawings as needed.

[0030] [Flake food]

[0031] Sheet foods comprise raw ingredients and a binder. Sheet foods do not substantially contain a moisturizer. The raw ingredients are cut into multiple thin slices. Sheet foods have a laminated structure formed by overlapping two slices containing the raw ingredients and a binder. Both slices have irregularities on their overlapping surfaces. In sheet foods, gaps corresponding to the irregularities are formed between the overlapping surfaces of the two slices. The ratio of the dry weight (WA) of the raw ingredients to the total dry weight (WT) of the sheet food (WA / WT) is 85% or more. The ratio of the dry weight (WA) of the raw ingredients to the dry weight (WB) of the binder (WA / WB) is 7.4 or more and 13.5 or less. The moisture content of the sheet food is greater than 6.0% by mass and less than 10.0% by mass.

[0032] <Composition of Flake Foods>

[0033] Flake foods contain raw ingredients and binders. They do not actually contain moisturizers.

[0034] (Ingredients and raw materials)

[0035] Flake foods consist of ingredients formed into multiple thin slices (hereinafter also referred to as "flake ingredients") as raw materials. These raw materials are typically processed by adding seasonings and colorings as needed. The seasonings, colorings, and processing methods can be selected based on the desired degree of originality (the inherent properties and flavor of the ingredients) and the level of seasoning desired for the flake food.

[0036] By using thin slices of food instead of fine powder, the raw ingredients (the original texture and flavor of the ingredients) can be fully appreciated when eating.

[0037] The shape of the raw ingredients affects the structure of sheet-like foods. When using finely powdered ingredients as raw materials, the unevenness of the overlapping surfaces of the sheet-like food is small. As a result, the gaps formed between the overlapping surfaces corresponding to their respective uneven shapes are small, making it difficult to form large gaps. On the other hand, when using thin sheet-like ingredients as raw materials, the unevenness of the overlapping surfaces of the sheet-like food is large. As a result, the gaps formed between the overlapping surfaces corresponding to their respective uneven shapes are large. In sheet-like foods, the large gaps formed between the overlapping surfaces result in a large apparent volume (thickness dimension) of the sheet-like food, allowing the forces caused by bending of the sheet-like food to be released in the gaps between the sheets. As a result, sheet-like foods with high softness can be obtained. As thin sheet-like ingredients, it is common to use thin sheets that are pressed or sliced ​​into a specified thickness in the thickness direction.

[0038] There is no particular limitation on the size of the sheet-like food. The maximum length of the sheet-like food is preferably 1.0 mm or more. This allows for a further increase in the unevenness of the overlapping surfaces of the sheets, and further increases the gap between the overlapping surfaces. From the viewpoint of further increasing the unevenness and thus further increasing the gap, the lower limit of the maximum length is more preferably 1.5 mm or more. By further increasing the gap, the apparent volume can be further increased, and the flexibility can be further increased. From the viewpoint of ease of forming into sheets, the upper limit of the maximum length is preferably 5.0 mm or less.

[0039] The maximum length is preferably 1.0 mm or more and 5.0 mm or less, more preferably 1.5 mm or more and 5.0 mm or less.

[0040] The maximum length of the sheet-like ingredients contained in the sheet-like food is the average of the maximum lengths of 20 sheet-like ingredients randomly extracted from the raw materials before sheeting (after the pre-processing step). Specifically, the maximum length of each sheet-like ingredient can be measured using a micrometer or similar instrument.

[0041] As described above, thin sheets of food are typically produced by pressing or slicing the food into a predetermined thickness along its thickness direction. The thickness of the thin sheets is preferably 100 μm or less. This improves the softness of the sheet-like food.

[0042] By using sheet-like ingredients with a thickness of less than 100 μm, it is possible to include more sheet-like ingredients in sheet-like foods. As a result, the shape retention of sheet-like foods is improved.

[0043] From the viewpoint of improving shape retention, the upper limit of the thickness of the sheet-like food is more preferably 80 μm or less, and even more preferably 60 μm or less. On the other hand, from the viewpoint of maintaining physical strength and improving shape retention, the lower limit is preferably 5 μm or more. The thickness of the sheet-like food can be adjusted by the pressing conditions and slicing conditions. The thickness of the sheet-like food contained in the sheet-like food is the average thickness of 20 sheet-like foods randomly extracted from the raw materials before sheet forming (after the pre-processing process). Specifically, the thickness of each sheet-like food can be measured using a micrometer or the like.

[0044] The thickness of the sheet-like food is preferably 5 μm or more and 100 μm or less, more preferably 5 μm or more and 80 μm or less, and even more preferably 5 μm or more and 60 μm or less.

[0045] There are no particular restrictions on the types of ingredients that can be included in the raw materials of sheet-like foods. Examples of suitable ingredients include vegetables, fish and shellfish, seaweed, tea, and beans. These ingredients can be selected based on the intended use of the sheet-like food.

[0046] There are no particular restrictions on the types of vegetables used as ingredients. Examples of vegetables include leafy greens and root vegetables. Leafy greens are not specifically limited in type. Examples include perilla, radish greens, spinach, komatsuna, nozawa greens, takana, Hiroshima cabbage, bok choy, konjac cabbage, shishiba, basil, and jute leaves. Root vegetables are not specifically limited in type. Examples include carrots, turnips, burdock, potatoes, sweet potatoes, taro, yams, lotus root, and ginger.

[0047] There are no particular restrictions on the types of fish and shellfish used as ingredients. Examples of fish and shellfish include small fish, small shrimp, thin slices, and fish roe. There are no particular restrictions on the types of small fish. Examples of small fish include dried sardines (small sardines). Dried sardines are a food product containing anchovy fry, etc. There are no particular restrictions on the types of small shrimp. Examples of small shrimp include krill. There are no particular restrictions on the types of fish and shellfish processed into thin slices. Examples of fish and shellfish processed into thin slices include salmon, bonito, sea bream, tuna, mackerel, cod, horse mackerel, sardines, squid, shrimp, crab, scallops, clams, oysters, and sea urchins. There are no particular restrictions on the types of fish roe. Examples of fish roe include cod roe.

[0048] There are no particular restrictions on the types of seaweed used as food. Examples of seaweed include wakame, Sargassum fusiforme, kelp, wakame sporophylla, red cockscomb seaweed, green cockscomb seaweed, sea lettuce, dried nori, and sea lettuce. Among these, wakame, Sargassum fusiforme, kelp, wakame sporophylla, red cockscomb seaweed, green cockscomb seaweed, and sea lettuce are preferred.

[0049] There are no particular restrictions on the types of tea used as ingredients. Examples of tea include Gyokuro, green tea, sencha, tencha, and black tea.

[0050] Seasonings included in raw ingredients can include salt, sugar, glucose, soy sauce, sweet cooking wine, brewed vinegar, miso, broth (from kelp, bonito, and shiitake mushrooms), fish and shellfish extracts, citric acid, malic acid, and monosodium glutamate. Colorings included in raw ingredients can include carotene pigment, red yeast rice pigment, paprika oleoresin, and gardenia pigment. These seasonings and colorings can be selected based on the intended use of the sheet food and the ingredients used.

[0051] When there are too many seasonings and colorings in the raw ingredients, it is difficult to appreciate the original texture (original properties and flavor) of the ingredients. Therefore, the mass ratio {(WA2+WA3) / WA1} of the total dry mass of seasonings (WA2) and colorings (WA3) of the raw ingredients relative to the dry mass of the sheet-like ingredients (WA1) is preferably 1.0 or less, more preferably 0.9 or less.

[0052] The ratio of the dry weight (WA) of the raw material to the total dry weight (WT) of the sheet food (WA / WT) is 85% or more. By using sheet-like ingredients as raw materials and ensuring that the ratio of the dry weight of the raw materials is 85% or more, sheet food with excellent raw material texture (original texture and flavor) can be obtained. From the viewpoint of further improving the raw material texture (original texture and flavor), the ratio of the dry weight of the raw materials (WA / WT) is more preferably 88% or more. From the viewpoint of fully utilizing the binder and ensuring shape retention of the sheet food, the ratio of the dry weight of the raw materials is preferably 94% or less. Here, shape retention means the performance used to maintain the structure of the sheet food.

[0053] The weight ratio (WA / WT) is preferably 85% or more and 94% or less, more preferably 88% or more and 94% or less.

[0054] (Adhesive)

[0055] Binders are used to improve the shape retention of sheet-like foods. There are no particular limitations on the type of binder. For example, binders containing thickening polysaccharides can be used. Examples of binders containing thickening polysaccharides include konjac (e.g., konjac flour (manufactured by Shimizu Chemical Co., Ltd.), pectin (e.g., Pectin HR-450 (manufactured by ORGANO FOOD TECH Co., Ltd.), tamarind gum (e.g., Glyloid 3S (manufactured by Dai Nippon Sumitomo Pharmaceutical Co., Ltd.), agar, carrageenan, alginate, guar gum, and xanthan gum. These binders can be used alone or in combination of two or more.

[0056] The mass ratio (WA / WB) of the dried weight of the raw ingredients (WA) to the dried weight of the binder (WB) is 7.4 or higher and 13.5 or lower. When the mass ratio (WA / WB) is greater than 13.5, the binder is insufficient, making it difficult to ensure shape retention as a sheet food. When shape retention is insufficient, it is difficult to maintain the structure with gaps on the overlapping surfaces of the sheet. As a result, sufficient softness cannot be obtained. A small mass ratio (WA / WB) means that the binder content in the sheet food is high. When the binder content in the sheet food is high, the binder swells during mixing and forms a gel-like network structure. As a result, the mass of raw ingredients contained per specified volume in the sheet food becomes low. In this case, the gel-like binder dries and shrinks in the subsequent forming process. This results in a sheet food with many gaps in the surface layer. Therefore, when the weight ratio (WA / WB) is less than 7.4, the raw material quality (original texture and flavor of the ingredients) of the sheet food is significantly reduced.

[0057] From the perspective of achieving a good balance between maintaining the shape of the sheet food, the softness of the sheet food, and maintaining the original texture (original properties and flavor) of the ingredients, the weight ratio (WA / WB) is preferably 9.0 or higher and 11.0 or lower.

[0058] Drying mass is the mass of the raw materials or binders contained in the sheet food (total mass of the test subject) minus the moisture content of the test subject. The moisture content of the test subject is determined using the atmospheric pressure heating drying method described in the 2015 edition (seventh revision) Analytical Handbook of Japanese Food Standards Ingredients. Specifically, the moisture content of the test subject can be determined using a heating drying moisture meter MX-50 (manufactured by A&D Co., Ltd.).

[0059] (Moisturizer)

[0060] Flake-shaped foods do not actually contain humectants. As a result, the reduction in the original texture (original properties and flavor of the food) caused by the flavor of humectants (such as sweetness) can be suppressed. Humectants are commonly used in the field of food technology. Examples of humectants include: reducing sugar syrups (e.g., Amami 500MC (manufactured by MC Food Science Co., Ltd.)), sorbitol (e.g., Sorbitol F (manufactured by Busan Food Science Co., Ltd.)), mannitol, maltitol, erythritol, etc.

[0061] "Substantially not containing" means that the ratio of the dry weight (WC) of the humectant to the total dry weight (WT) of the sheet food (WC / WT) is 1% or less. From the viewpoint of improving the raw material feel of the ingredients, WC / WT is preferably 0.1% or less, and more preferably 0.0% (excluding humectant).

[0062] (Moisture content)

[0063] The moisture content of the sheet-like food is greater than 6.0% by mass and less than 10.0% by mass. When the moisture content is less than 6.0% by mass, the softness of the sheet-like food decreases significantly. When the moisture content is greater than 10.0% by mass, the shape retention of the sheet-like food decreases. From the viewpoint of both the softness and shape retention of the sheet-like food, the moisture content of the sheet-like food is more preferably 7.0% by mass or more and 9.0% by mass or less.

[0064] The moisture content of the sheet-like food was determined using the atmospheric pressure heating drying method described in the 2015 edition (seventh revision) of the Japanese Food Standard Composition Tables Analysis Manual. Specifically, the moisture content of the sheet-like food was determined using a heating drying moisture meter MX-50 (manufactured by A&D Co., Ltd.) with a 5g sample.

[0065] (Other ingredients)

[0066] Flake foods may also contain ingredients other than the raw materials and binders mentioned above. There are no particular restrictions on other ingredients. Examples of other ingredients include fats and dietary fiber.

[0067] <Structure of Flake Foods>

[0068] Sheet-shaped foods have an integral, laminated structure in which two sheets overlap. The two sheets are manufactured by shaping a mixture containing raw ingredients and a binder into sheets. Both sheets have irregularities on their overlapping surfaces. In sheet-shaped foods, gaps corresponding to the shapes of the irregularities are formed between the overlapping surfaces of the two sheets. For example... Figure 1As shown in the schematic cross-sectional view of the sheet-like food, the sheet-like food 10 has an integral laminate structure in which two sheets (the first layer 1 and the second layer 2) are overlapped. Both of the two sheets (the first layer 1 and the second layer 2) have concavities and convexities (convex portions 3 and concave portions 4) on the overlapping surface. As Figure 1 shown, by overlapping the surface with concavities and convexities of the first layer 1 and the surface with concavities and convexities of the second layer 2, voids 5 corresponding to the shapes of the respective concavities and convexities are formed between the overlapping surfaces. The "voids 5" formed between the overlapping surfaces of the two sheets not only include the large voids 5 formed by connecting the vertices of the convex portions of the first layer and the second layer to each other as Figure 1 shown, but also include the state where the relative positions of the vertices of the convex portions of the first layer and the convex portions of the second layer are offset. For example, the first layer and the second layer are connected in such a way that the concave portion 4 faces the convex portion 3, or the middle portion between the convex portion 3 and the concave portion 4 faces the convex portion 3, and the voids 5 corresponding to this overlapping structure are formed. Figures 2-4 This is an example of a partial cross-sectional photograph of the sheet-like food using each food ingredient. As the food ingredients, Figure 2 gyokuro is used, Figure 3 dried sardines are used, Figure 4 and salmon is used.

[0069] By forming voids corresponding to the shapes of the respective concavities and convexities between the overlapping surfaces of the sheet-like food, the volume (thickness dimension) of the sheet-like food in appearance can be increased, and the force caused by bending can be released in the voids between the sheets. As a result, a sheet-like food with high flexibility can be obtained.

[0070] From the viewpoint of obtaining sufficient satisfaction during eating, the thickness of the sheet-like food is preferably 150 μm or more and 800 μm or less, and more preferably 200 μm or more and 600 μm or less.

[0071] From the viewpoint of improving flexibility, the ratio of the area of the voids to the area of the cross-section of the sheet-like food is preferably 35% or more, and more preferably 45% or more. From the viewpoint of shape maintainability, the ratio of the area of the voids to the area of the cross-section of the sheet-like food is preferably 75% or less, and more preferably 65% or less. The ratio of the area of the voids to the area of the cross-section of the sheet-like food is obtained as follows. First, the sheet-like food is cut at 5 places, and photographs of the cross-sections at each place are obtained. For the photographs of the cross-sections at each place, the ratio of the area of the voids to the area of the cross-section is calculated by image analysis. The average value of the calculated ratio values of the area of the voids is the ratio of the area of the voids to the area of the cross-section of the sheet-like food.

[0072] [Manufacturing method of sheet-like food]

[0073] Using Figure 5 , the manufacturing method of the sheet-like food will be described. Figure 5This is a flowchart illustrating an example of the manufacturing process for sheet-like foods. Figure 5 As shown, the manufacturing process of sheet-like foods includes, for example, a pre-processing step ST1, a pre-treatment step ST2, an adjustment step ST3, and a shaping step ST4. Furthermore, depending on the type and freshness of the raw materials, the pre-processing step ST1 and the pre-treatment step ST2 can sometimes be omitted, and the raw materials can be processed (adjusted, shaped) directly. The following explanation uses tea leaves, dried sardines, salmon, and leafy vegetables as representative ingredients to illustrate the manufacturing method of sheet-like foods.

[0074] <Pretreatment Process>

[0075] Pre-processing step ST1 is a process specific to each ingredient and varies depending on the type of ingredient. In the case of tea such as Gyokuro, pre-processing step ST1 includes pre-processing steps from raw tea leaves to finished tea (raw tea; unprocessed tea; shaping and sorting; roasting; finished tea). Specifically, it includes: (1) picking, (2) airing and humidifying, (3) steaming, (4) cooling, (5) tea leaf loosening, (6) rough rolling, (7) kneading, (8) medium rolling, (9) fine rolling, (10) drying, (11) shaping and sorting, (12) roasting, and (13) finished tea.

[0076] When the ingredient is salmon (fish or shellfish), the pre-processing step ST1 includes: (1) removing the head, gills, viscera, etc. from the salmon; (2) steaming the salmon; and (3) making the salmon into thin slices (removing the skin and bones from the salmon). Furthermore, the thin slices can also be frozen.

[0077] When the ingredient is dried sardines, the pretreatment step ST1 includes: (1) washing dried sardines; (2) boiling dried sardines; (3) drying dried sardines; (4) screening dried sardines; and (5) freezing dried sardines.

[0078] When the ingredient is radish greens (leaf vegetables), the pretreatment step ST1 includes: (1) washing and sterilizing the radish greens; (2) cutting the radish greens; (3) blanching the radish greens; (4) seasoning the radish greens with salt, glucose, and other seasonings; and (5) drying the radish greens. These pretreatments yield so-called seasoned dried vegetables. Alternatively, blanched vegetables (radish greens) can be directly frozen and stored as frozen vegetables, or blanched vegetables can be dehydrated and frozen to create frozen pressed salted vegetables, thus replacing steps (4) and (5). The pretreatment step ST1 when the ingredient is carrot (root vegetable) is the same as the pretreatment step ST1 when the ingredient is radish greens (leaf vegetables).

[0079] <Pre-processing steps>

[0080] Pre-processing step ST2 is a process specific to each ingredient and varies depending on the type of ingredient. In the case of tea such as Gyokuro, pre-processing step ST2 includes: (1) granulating the dried Gyokuro (dried in pre-processing step ST1) into granules (e.g., 1-3 mm in size); (2) adding water (e.g., twice the amount of water) to the granulated Gyokuro and allowing it to swell; (3) pressing or slicing the swelled Gyokuro; and (4) adding salt, sugar, etc. Through pre-processing step ST1 and pre-processing step ST2, Gyokuro is processed into thin slices of a specified size.

[0081] When the ingredient is salmon (fish or shellfish), the pre-processing step ST2 includes: (1) pressing or slicing the salmon (fish or shellfish) into thin slices; and (2) adding salmon extract, salt, sugar, and other seasonings and colorings to the salmon; etc. Through the pre-processing step ST1 and the pre-processing step ST2, the salmon (fish or shellfish) is processed into thin slices of a specified size.

[0082] When the ingredient is dried sardines, the pre-processing step ST2 includes: (1) pressing or slicing the dried sardines; and (2) adding salt, sugar, etc. to the dried sardines; etc. Through the pre-processing step ST1 and the pre-processing step ST2, the dried sardines are processed into thin slices of a specified size.

[0083] When the ingredient is radish greens (leaf vegetables), the pretreatment step ST2 includes: (1) desalting the radish greens dried in the pretreatment step ST1 with a large amount of water (e.g., 10 times the amount of water); (2) dehydrating the radish greens; and (3) pressing or slicing the radish greens; etc. The pretreatment step ST2 when the ingredient is carrot (root vegetable) is the same as the pretreatment step ST2 when the ingredient is radish greens (leaf vegetables). Through the pretreatment step ST1 and the pretreatment step ST2, the radish greens (leaf vegetables) or carrots (root vegetables) are processed into thin slices of a specified size.

[0084] By utilizing the above pre-processing steps ST1 and ST2, the ingredients are processed into appropriate sizes and shapes, thereby enabling the production of sheet foods with further improved softness.

[0085] <Adjusting the process>

[0086] Adjustment step ST3 is a common processing step that is basically independent of the type of ingredients. In adjustment step ST3, a binder is added to the raw ingredients. The binder is added to the raw ingredients in such a way that the mass ratio (WA) of the dried mass of the raw ingredients to the dried mass (WB) of the binder (WA / WB) is 7.4 or more and 13.5 or less, and the raw ingredients and binder are mixed.

[0087] <Molding Process>

[0088] The forming process ST4 is a common process that is largely independent of the type of food ingredient. However, the heating temperature and rotation speed of the rollers, as described later, can vary depending on the type of food ingredient. In the forming process ST4, by appropriately adjusting the drying time on the rollers, sheet-like food products with a moisture content greater than 6.0% by mass and less than 10.0% by mass can be obtained.

[0089] In molding process ST4, firstly, the raw material with added binder is placed in a roller heated to, for example, 110°C or higher. Then, by rotating the roller, a first layer with one side dried is formed. In this stage, the side of the first layer opposite to the dried side is not completely dry and has an uneven surface due to the presence of sheet-like material. Similarly, a second layer with one side dried is formed. In this stage, the side of the second layer opposite to the dried side is not completely dry and has an uneven surface due to the presence of sheet-like material.

[0090] Next, the uneven surface of the first layer 1 is overlapped with the uneven surface of the second layer 2. Thus, as... Figure 1 As shown, gaps 5 corresponding to the shapes of their respective protrusions and concavities (protrusions 3, concave portions 4) are formed between the overlapping surfaces. Then, by further heating or using residual heat from the surface layer to dry the stacked sheet food, the size of the gaps 5 becomes larger. Furthermore, the term "gap" in this specification includes not only large, layered gaps formed between overlapping surfaces by the connection of a few protrusions and concavities, but also gaps formed between protrusions and concavities by the connection of a majority of protrusions and concavities.

[0091] Through these processes, a sheet-like food product is manufactured from a mixture of raw materials and a binder, forming a single-layer structure by overlapping two sheets. Both sheets have irregularities on their overlapping surfaces. In the sheet-like food product, gaps corresponding to the irregularities of the two sheets are formed between their overlapping surfaces. Alternatively, the sheet-like food product can also be manufactured using methods other than those described above. For example, multiple rollers can be used to integrally form a single-layer structure with gaps formed by overlapping the two sheets.

[0092] <Seasoning Process>

[0093] The sheet-like food produced in the forming process ST4 can be further seasoned in the seasoning process. In the seasoning process, liquid seasoning and / or powdered seasoning can be used. The sheet-like food can be seasoned by, for example, placing the sheet-like food in a rotary mixer and spraying liquid seasoning while the mixer rotates, coating the surface of the sheet-like food with the liquid seasoning, or by adhering powdered seasoning to the sheet-like food.

[0094] The embodiments of the present invention have been described above, but the present invention is not limited to the above embodiments, but includes the concept of the present invention and all the ways contained in the claims. Various changes can be made within the scope of the present invention.

[0095] Example

[0096] The present invention will now be described with reference to embodiments and comparative examples. The present invention is not limited to these embodiments.

[0097] 1. Experiment 1: Manufacturing and Evaluation of Flake Foods

[0098] The sheet-like foods of Examples 1-5 and Comparative Examples 1-5 were manufactured in the order shown below and evaluated. Regarding moisture content, the values ​​measured using the manufactured sheet-like foods as samples with a heated drying moisture meter MX-50 (manufactured by A&D Corporation) are shown.

[0099] (Examples 1-4)

[0100] In Examples 1-4, tea leaves (Gyokuro) that had been pretreated using the same method as described above were used as ingredients. Next, the Gyokuro was granulated and pressed using the same method as the pretreatment steps described above. The pressed Gyokuro was then seasoned to obtain the sheet-like ingredients shown in Table 1. These sheet-like ingredients were used in the conditioning process.

[0101] Next, in the adjustment process, pressed and seasoned gyokuro (a type of Japanese fermented bean curd) was used as a raw material to manufacture sheet-like foods. Specifically, a binder was added to the sheet-like ingredients in a dry weight ratio (WA / WB) as shown in Table 1, and the binder and sheet-like ingredients were mixed. Then, a forming process was performed in the same manner as the manufacturing method described above to form the mixture of binder and sheet-like ingredients into sheets, thus manufacturing the sheet-like foods of Examples 1 to 4.

[0102] (Comparative Examples 1-3)

[0103] Using the raw materials shown in Table 1, and employing the same manufacturing method as in Examples 1 to 4, the sheet-like foods of Comparative Examples 1 to 3 shown in Table 1 were manufactured.

[0104] (Example 5 and Comparative Example 4)

[0105] In Example 5, food fiber of 5% by mass relative to the total dry mass of the sheet food was used. Otherwise, the sheet food of Example 5 was manufactured using the same manufacturing method as in Examples 1 to 4.

[0106] In Comparative Example 4, food fiber of 8% by mass relative to the total dry mass of the sheet food was used. Otherwise, the sheet food of Comparative Example 4 was manufactured using the same manufacturing method as in Examples 1 to 4.

[0107] (Comparative Example 5)

[0108] Using the raw materials shown in Table 1, and except for the molding process, a sheet-like food product of Comparative Example 5 with a single-layer structure was manufactured using the same manufacturing method as Examples 1-4. In Comparative Example 5, instead of stacking two sheets in the molding process, both sides of a single sheet were dried.

[0109] <Evaluation Methods>

[0110] The sheet-like foods of Examples 1-5 and Comparative Examples 1-5 were evaluated using the following methods. The evaluation results are shown in Table 1.

[0111] [1] Evaluation of softness

[0112] The sheet-like foods from the examples and comparative examples were used as samples for evaluating softness. For each example and comparative example, 10 samples were rolled around the outer circumference of three test cylinders with diameters of 10 cm, 5 cm, or 3 cm, respectively. For each sample, it was confirmed whether any tearing occurred due to rolling. The softness of the sheet-like foods was evaluated according to the following evaluation criteria. In addition, a diameter of 5 cm is equivalent to the diameter of a typical thick roll (sushi roll). If there is no tearing in the sheet-like food rolled around a cylinder with a diameter of 5 cm, it can be determined that the sheet-like food has good softness and is suitable for use in wrapping common foods such as sushi rolls and rice balls.

[0113] (Evaluation Criteria)

[0114] 5: Of all the test cylinders with diameters of 10cm, 5cm, or 3cm, none of the 10 samples showed signs of breakage.

[0115] 4: In test cylinders with a diameter of 10cm or 5cm, none of the 10 samples were confirmed to be broken, but in test cylinders with a diameter of 3cm, more than one but less than three samples were confirmed to be broken.

[0116] 3: In test cylinders with a diameter of 10cm or 5cm, none of the 10 samples were confirmed to be broken, but in test cylinders with a diameter of 3cm, more than 4 but less than 10 samples were confirmed to be broken.

[0117] 2: In the test cylinder with a diameter of 10 cm, none of the 10 samples were confirmed to be broken, but in the test cylinders with diameters of 5 cm or 3 cm, more than one sample was confirmed to be broken.

[0118] 1: In a test cylinder with a diameter of 10 cm, more than one sample was confirmed to be ruptured.

[0119] [2] Evaluation of the raw material quality of ingredients (the original texture and flavor of the ingredients)

[0120] The sheet-like food products of the Examples and Comparative Examples were used as samples for evaluating the raw material feel of the ingredients. The raw material feel (original texture and flavor) of the gyokuro (gyokuro mochi), dried sardines, and salmon as perceived by 10 monitoring personnel was evaluated using the following evaluation criteria. The average of the evaluation results from the 10 monitoring personnel, rounded to one decimal place, is shown in Table 1 as the evaluation result of the raw material feel of the ingredient. If the evaluation result of the raw material feel (original texture and flavor) of the ingredient is 3 or higher, the raw material feel of the ingredient can be fully perceived.

[0121] (Evaluation Criteria)

[0122] 5: You can appreciate the original texture and flavor of the ingredients in exceptionally good condition.

[0123] 4. You can appreciate the original texture and flavor of the ingredients.

[0124] 3: You can fully appreciate the original texture and flavor of the ingredients.

[0125] 2: The original properties and flavor of the ingredients are not fully realized.

[0126] 1: You can't taste the original texture and flavor of the ingredients.

[0127] [3] Evaluation of the presence or absence of a laminated structure

[0128] The sheet-like food products of the Examples and Comparative Examples were used as samples for evaluating the presence or absence of a laminated structure. The presence or absence of an integral laminated structure (two overlapping sheets) was evaluated by observing the cross-section of the samples using an optical microscope. The presence of a laminated structure in the sheet-like food product was evaluated as "present". The absence of a laminated structure in the sheet-like food product was evaluated as "absent".

[0129] [4] The proportion of the area of ​​the void to the area of ​​the cross-section

[0130] The ratio of the area of ​​the voids to the cross-sectional area of ​​the sheet food was determined as follows: First, the sheet food was cut at five points, and a photograph of the cross-section was taken at each point. For each photograph of the cross-section, the ratio of the area of ​​the voids to the cross-sectional area was calculated through image analysis. The average of the calculated ratios of the void areas was taken as the ratio of the area of ​​the voids to the cross-sectional area of ​​the sheet food.

[0131] [Table 1]

[0132]

[0133] *The underlined text indicates that the composition of the sheet-like food is outside the scope of this invention.

[0134] As shown in Table 1, in Examples 1 to 5, where the WA / WB ratio is 7.4 or higher and 13.5 or lower, the WA / WT ratio is 85% or higher, the moisture content is greater than 6.0% by mass and less than 10.0% by mass, and the sheet food has a layered structure, sheet foods with good raw material texture (original properties and flavor of the ingredients) and good softness are obtained.

[0135] On the other hand, in Comparative Example 1, where WA / WB was less than 7.4, a sheet food with poor raw material texture was obtained. In Comparative Example 2, where WA / WB was greater than 13.5, a sheet food with poor softness was obtained. Furthermore, the sheet food of Comparative Example 2 was prone to breakage during the evaluation process and had poor shape retention. In Comparative Example 3, where the moisture content was less than 6.0% by mass, a sheet food with poor softness was obtained. In Comparative Example 4, where WA / WT was 84%, a sheet food with poor raw material texture (original texture and flavor of the ingredients) was obtained.

[0136] In Comparative Example 5, which has a single-layer structure, a sheet-like food product was obtained that had insufficient volume and significantly reduced softness due to the lack of gaps. Furthermore, the sheet-like food product of Comparative Example 5 also had a poorer raw material texture.

[0137] 2. Experiment 2: Evaluation of the influence of the shape of thin-sheet food ingredients

[0138] Using the sheet-like ingredients shown in Table 2 as raw materials, the sheet-like foods of Examples 6 to 11 were manufactured using the same manufacturing method as Examples 1 to 4 of Experiment 1. The shapes of the sheet-like ingredients and the composition of the sheet-like foods are shown in Table 2. The obtained sheet-like foods were evaluated in the same manner as in Examples 1 to 4. The evaluation results are shown in Table 2.

[0139] [Table 2]

[0140]

[0141] As shown in Tables 1 and 2, increasing the porosity by making the maximum length of the sheet-like ingredients 1.0 mm or more further improves the softness. Furthermore, it is also shown that making the thickness of the sheet-like ingredients less than 100 μm further improves the softness of the sheet-like food.

[0142] 3. Experiment 3: Evaluation of sheet-like foods made from other ingredients (dried sardines, salmon)

[0143] Using dried sardines (referred to as "sardines" in Table 3) and thin slices of salmon as ingredients, the sheet-like foods shown in Examples 12-19 of Table 3 were manufactured using the same manufacturing method as described above. The sheet-like foods of Examples 12-19 were evaluated using the same method as in Experiment 1. The evaluation results are shown in Table 3.

[0144] [Table 3]

[0145]

[0146] As shown in Table 3, although there are slight differences in the proportion of voids due to the physical properties of the ingredients, in Examples 12 to 19, which use dried sardines and salmon as ingredients, have a WA / WB ratio of 7.4 or higher and 13.5 or lower, a WA / WT ratio of 85% or higher, a moisture content of 6.0% by mass or 10.0% by mass, and have a layered structure in the sheet food, sheet foods with both good raw material feel (original properties and flavor of the ingredients) and good softness are obtained.

[0147] Explanation of reference numerals in the attached figures

[0148] 1: First layer

[0149] 2: Second layer

[0150] 3: convex part

[0151] 4: concave part

[0152] 5: Gap

[0153] 10: Flaky food

[0154] A: Overlapping surfaces

Claims

1. A sheet-like food product, characterized in that, It contains raw ingredients and binders, but does not actually contain moisturizers. The raw materials are cut into multiple thin slices to form the product. The sheet-like food has a layered structure formed by overlapping two sheets into one piece. Both pieces have uneven surfaces on their overlapping surfaces. In the sheet-like food, gaps corresponding to the respective concave and convex shapes are formed between the overlapping surfaces of the two sheets. The ratio of the dry weight (WA) of the raw material to the total dry weight (WT) of the sheet food (WA / WT) is 85% or more. The mass ratio (WA / WB) of the dry weight (WA) of the raw material to the dry weight (WB) of the binder is 7.4 or more and 13.5 or less. The moisture content of the sheet-like food is greater than 6.0% by mass and less than 10.0% by mass.

2. The sheet-like food product according to claim 1, characterized in that, The mass ratio (WA / WB) of the dry weight (WA) of the raw material to the dry weight (WB) of the binder is 9.0 or more and 11.0 or less.

3. The sheet-like food product according to claim 1, characterized in that, When the sheet-like food is observed in cross-section, the voids account for more than 35% and less than 75% of the area of ​​the cross-section.

4. The sheet-like food product according to claim 1, characterized in that, In the raw materials, the maximum length of the thin slice is 1.0 mm or more.

5. The sheet-like food product according to claim 1, characterized in that, The moisture content of the sheet food is 7.0% by mass or more and 9.0% by mass or less.

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