Molded food, method for producing molded food, and molded food contained in container

Abstract

Provided are a molded food and a method for producing a molded food, wherein a single molded food contains portions having different properties and the portions do not easily fall off. Provided is a molded food (1A-1) provided with a first food part (11) and a second food part (12) that supports the first food part (11). The second food part (12) is provided with a first main surface (12A) and a second main surface (12B) which is the back surface of the first main surface, the first main surface (12A) comprises a first partition (12A1) and a second partition (12A2) which are adjacent to each other, and the first food part (11) is supported at the position of the first partition (12A1).

Description

Technical Field

[0001] The present invention relates to a shaped food, a method for producing a shaped food, and a shaped food packaged in a container. Background Art

[0002] In recent years, mousse-like foods and paste-like foods have been circulated as care foods for elderly people who have difficulty chewing or swallowing. Such foods are also called universally designed foods (for example, see Patent Document 1, etc.).

[0003] Nursing food is classified into four categories according to the general design food standard based on hardness, etc. The softer the food is, the more it is distributed in the form of mousse food directly filled in a container and molded into the shape of the container, paste food composed of finely chopped or sieved ingredients, etc.

[0004] In order to improve the quality of life (QOL) of people with difficulty in chewing or swallowing, it is essential to improve the quality of diet. Recently, as a nursing food that takes the appearance of food into consideration, a shaped food is provided, which is a paste-like raw material obtained by mixing a plurality of ingredients, seasonings, etc., while retaining a soft texture and being shaped into a predetermined shape (for example, see Patent Documents 2 and 3, etc.). For example, by containing two or more of these shaped foods in one container, the quality of diet for the eater is improved.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent No. 5847295

[0008] Patent Document 2: Japanese Patent Application Publication No. 2021-112184

[0009] Patent Document 3: Japanese Patent Application Publication No. 2021-36345 Summary of the invention

[0010] Many foods are made of ingredients such as animals, plants, or seafood, and even a single food contains parts with different properties such as hardness, taste, color, shape, etc. However, the above-mentioned conventional molded foods are obtained by molding a single paste-like raw material, so the appearance such as color and shape derived from the ingredients cannot be fully reproduced, and the taste and taste become monotonous.

[0011] If it is possible to impart locally different properties such as hardness, taste, color, and shape to a single shaped food, it will not only be a shaped food that can stimulate the five senses of the eater, but also a shaped food with excellent reproducibility of foods using ingredients such as animals, plants, or seafood can be provided. Furthermore, if the shaped food can be provided as a soft food that complies with the universal design food specifications, people with difficulty chewing or swallowing can enjoy eating in a state closer to eating normal food, thereby improving the quality of eating.

[0012] An object of the present invention is to provide a shaped food and a method for producing a shaped food, wherein a single shaped food contains parts having different properties and the parts are less likely to fall off.

[0013] According to one embodiment of the present invention, a shaped food is provided, comprising: a first food portion; and a second food portion, wherein the second food portion has a first main surface and a second main surface which is the back side of the first main surface, the first main surface includes a first partition and a second partition adjacent to each other, and the first food portion is supported at the position of the first partition.

[0014] According to another embodiment of the present invention, there is provided a shaped food as described in the above embodiment, wherein the first main surface has a recessed portion at the position of the first partition, at least a portion of the first food portion is buried in the recessed portion and is separated from the side wall of the recess, and a groove is formed at the position of the side wall.

[0015] According to still another aspect of the present invention, there is provided the shaped food according to any one of the above aspects, wherein at least a portion of the first food portion protrudes from the first main surface.

[0016] According to another embodiment of the present invention, a shaped food according to any one of the above embodiments is provided, wherein at a position where the distance from the second main surface to the first food portion is greater than at a position where the distance from the boundary between the first partition and the second partition is smaller than at a position where the distance from the boundary is smaller.

[0017] According to another aspect of the present invention, there is provided a shaped food according to any one of the above aspects, wherein the shaped food further comprises an intermediate layer, the intermediate layer being interposed between the first food portion and the second food portion and being composed of a mixture of a material of the first food portion and a material of the second food portion.

[0018] According to another aspect of the present invention, there is provided a shaped food as described in any one of the above aspects, wherein the difference between the hardness of the first food portion and the hardness of the second food portion is within 1×10 3 N / m 2 Above and 4.9×10 4 N / m 2 Within the following range.

[0019] According to another aspect of the present invention, there is provided a shaped food as described in any one of the above aspects, wherein the hardness of the first food portion and the hardness of the second food portion are respectively between 1×10 3 N / m 2 Above and 5×10 4 N / m 2 Within the following range.

[0020] According to another embodiment of the present invention, a method for manufacturing a shaped food is provided, the method comprising the following steps: preparing a molding mold, the molding mold having a first recess and a second recess which are respectively opened at the top, the opening of the first recess being arranged at the bottom surface of the second recess or being arranged between the opening of the second recess and the bottom surface of the second recess; filling the first recess with a first liquid substance to a height below the height of the opening of the first recess; and filling the second recess with a second liquid substance different from the first liquid substance, and covering the upper surface of the layer formed by the first liquid substance with the second liquid substance.

[0021] According to another aspect of the present invention, there is provided a method for producing a shaped food according to the above aspect, wherein the shaping mold includes a partition portion that divides a bottom portion into a plurality of recessed portions including the first recessed portion and the second recessed portion.

[0022] According to another embodiment of the present invention, a method for manufacturing a shaped food according to any one of the above embodiments is provided, wherein the second recess includes: a first area, which is an area above the first recess; and a second area, which is an area outside the first area. In the method for manufacturing the shaped food, the second liquid is supplied to the second area, the second area is filled with the second liquid, and a flow of the second liquid from the second area to the first area is generated, and the upper surface of the layer composed of the first liquid is covered with the second liquid flowing out of the second area.

[0023] According to another aspect of the present invention, there is provided a method for producing a shaped food according to any one of the above aspects, wherein the height of the partition is 3 mm or more and 50% or less of the depth of the forming mold.

[0024] According to another aspect of the present invention, there is provided a method for producing a shaped food according to any one of the above aspects, wherein the opening of the first recess is provided on the bottom surface of the second recess.

[0025] According to another embodiment of the present invention, a method for manufacturing a shaped food described in any one of the above-mentioned embodiments is provided, the method for manufacturing a shaped food also including a step of solidifying the layer composed of the first liquid substance and the layer composed of the second liquid substance, and the filling of the second recess with the second liquid substance and the coating of the upper surface of the layer composed of the first liquid substance are performed without solidifying the layer composed of the first liquid substance.

[0026] According to another aspect of the present invention, there is provided a method for producing a shaped food according to any one of the above aspects, wherein at least one of the first liquid material and the second liquid material contains a thickener that dissolves at a temperature within a range of 10° C. to 30° C.

[0027] According to still another aspect of the present invention, there is provided a method for producing a shaped food according to any one of the above aspects, wherein at least one of the first liquid material and the second liquid material contains a thickener having pseudoplasticity.

[0028] According to still another aspect of the present invention, there is provided a container-enclosed shaped food comprising a container and the shaped food according to any one of the above aspects accommodated in the container.

[0029] According to still another aspect of the present invention, there is provided the container-enclosed shaped food according to the above aspect, wherein the container-enclosed shaped food further comprises a seasoning liquid contained in the container.

[0030] According to the present invention, there are provided a shaped food in which parts having different properties are included in a single shaped food and the parts are less likely to fall off, and a method for producing the shaped food. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 It is a perspective view showing a formed food according to a first embodiment of the present invention.

[0032] Figure 2 It is shown Figure 1 A perspective view of a modified example of the shaped food according to the first embodiment shown.

[0033] Figure 3 It is shown Figure 1 1 is a perspective view of another modified example of the shaped food according to the first embodiment shown.

[0034] Figure 4 yes Figure 1 A perspective view of a molding die used for producing a molded food according to the first embodiment shown.

[0035] Figure 5 The forming mold is omitted and the filling is shown Figure 2A three-dimensional view of the first liquid material and the second liquid material of the molding die shown.

[0036] Figure 6 It is a perspective view of a forming mold used for producing a formed food according to a second embodiment of the present invention.

[0037] Figure 7 It is shown that the use Figure 6 A perspective view of a shaped food according to a second embodiment of the present invention manufactured by the shaping die shown.

[0038] Figure 8 It is a perspective view of a forming mold used for producing a formed food product according to a third embodiment of the present invention.

[0039] Fig. 9 It is shown that the use Figure 8 A perspective view of a formed food according to a third embodiment of the present invention manufactured by the forming die shown.

[0040] Fig.10 It is a perspective view of a forming mold used for producing a formed food product according to a fourth embodiment of the present invention.

[0041] Fig.11 It is shown that the use Fig.10 1 is a perspective view of an example of a shaped food according to a fourth embodiment of the present invention manufactured by a shaping die shown.

[0042] Fig.12 It is shown that the use Fig.10 1 is a perspective view of another example of the shaped food according to the fourth embodiment of the present invention manufactured by the shaping die shown.

[0043] Fig.13 It is a perspective view of a forming mold used for producing a formed food according to a fifth embodiment of the present invention.

[0044] Fig.14 It is shown that the use Fig.13 A perspective view of a shaped food according to a fifth embodiment of the present invention manufactured by the shaping die shown. DETAILED DESCRIPTION

[0045] Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. The embodiments described below further embody any of the above-described embodiments. The matters described below can be incorporated into each of the above-described embodiments individually or in combination.

[0046] In addition, the embodiments shown below illustrate structures for embodying the technical concept of the present invention, and the technical concept of the present invention is not limited to the material, shape, and structure of the following constituent members. Various changes can be made to the technical concept of the present invention within the technical scope specified by the claims described in the claims.

[0047] In addition, for elements having the same or similar functions, the same reference symbols are marked in the drawings referred to below, and repeated descriptions are omitted. In addition, the drawings are schematic, and the relationship between the dimensions in a certain direction and the dimensions in other directions, and the relationship between the dimensions of a certain component and the dimensions of other components, etc. may be different from the actual ones.

[0048] <1> First embodiment

[0049] Figure 1 It is a perspective view showing a formed food according to a first embodiment of the present invention. Figure 1 The shaped food 1A-1 shown has a first food portion 11 and a second food portion 12. The second food portion 12 has a first main surface 12A and a second main surface 12B which is the back of the first main surface 12A. The first main surface 12A includes a first partition 12A1 and a second partition 12A2 adjacent to each other, and the first food portion 11 is supported at the position of the first partition 12A1. Here, the first food portion 11 and the second food portion 12 are different food compositions, respectively formed by the first liquid and the second liquid described later.

[0050] In the shaped food 1A-1, the first food portion 11 and the second food portion 12 form a multilayer structure by the former being supported on the first partition 12A1 of the latter. That is, the first food portion 11 contacts a part of the upper surface of the second food portion 12 on its lower surface. Through this multilayer structure, before the shaped food 1A-1 is eaten, it is not easy for the first food portion 11 to be accidentally peeled off or dropped (hereinafter referred to as "falling off") from the second food portion 12, and the shape retention property is excellent. Therefore, the selection of ingredients, shapes, etc. used in the shaped food is expanded, and the reproducibility of the actual food imitated by the shaped food is improved.

[0051] From the viewpoint of preventing the first food portion 11 from falling off, it is preferred that the area of ​​the lower surface of the first food portion 11 be larger.

[0052] In the shaped food 1A-1, the first main surface 12A has a recessed portion at the position of the first partition 12A1, and the first food portion 11 is embedded in the recessed portion and supported by the second food portion 12. Furthermore, the first food portion 11 embedded in the recessed portion is separated from the side wall of the recessed portion, and a groove 15 is formed at the position of the side wall.

[0053] Due to the presence of the groove 15, the difference in properties between the first food portion 11 and the second food portion 12 becomes clearer to the eater. That is, the shaped food in the mouth is easily divided at the position of the groove 15, so that, for example, one part and the other part divided at the position of the groove 15 can be tasted separately, thereby making it possible to diversify the texture and taste. In addition, for example, when adding seasoning liquid to the shaped food 1A-1 and eating it, the presence of the groove 15 also improves the mixing of the seasoning liquid.

[0054] The bottom of the groove 15 may be located at the boundary between the first food portion 11 and the second food portion 12 (ie, the lower surface of the first food portion 11 ), or may be located below the lower surface of the first food portion 11 .

[0055] Figure 2 1A-1 is a perspective view showing a modified example of the shaped food 1A-1. Figure 2 In the shaped food 1A-2 shown, an intermediate layer 17 consisting of a mixture of the material of the first food portion 11 and the material of the second food portion 12 is sandwiched between the layer consisting of the first food portion 11 and the layer consisting of the second food portion 12. By sandwiching this intermediate layer 17, the fall-off inhibition effect of the first food portion 11 is further improved. As a result, the shape retention characteristics of the shaped food are further improved, and the selection surface of food materials, shapes, etc. is further expanded, and it is possible to imitate with high reproducibility. In addition, this intermediate layer 17 is composed of a solidified product of a mixture of the first liquid and the second liquid described later. As described later, the shaped food 1A-2 can be manufactured using the same molding mold as the molding mold used in the manufacture of the shaped food 1A-1.

[0056] Figure 3 1A-1 is a perspective view showing another modified example of the shaped food 1A-1. In the shaped food 1A-1, the distance from the second main surface 12B of the second food portion 12 to the first food portion 11 is substantially constant over the entire lower surface of the first food portion 11. Figure 3 The shaped food 1A-3 of another variation shown is that at a position where the distance from the boundary between the first partition 12A1 and the second partition 12A2 is greater, the distance from the second main surface 12B to the first food portion 11 is smaller than at a position where the distance from the boundary is smaller. That is, the shaped food 1A-3 has the following structure: as it moves from the boundary toward the peripheral portion, the thickness of the layer composed of the first food portion 11 becomes larger, and the thickness of the layer composed of the second food portion 12 becomes smaller. Such a structure is suitable for reproducing ingredients or foods with structures in which different parts of the composition are arranged in a direction perpendicular to the thickness direction, such as steaks with red meat and fat, fish fillets with red meat or white meat and skin. As described later, the shaped food 1A-3 can be manufactured using the same molding mold as the molding mold used in the manufacture of the shaped food 1A-1.

[0057] The molded food 1A-1 may be a soft food. Here, the "soft food" is a food having a 6×10 5 N / m 2 Foods with a hardness of 5×10 4 N / m 2 The following foods have a certain hardness. The method for measuring the hardness of soft foods will be described later.

[0058] The first food portion 11 and the second food portion 12 are composed of, for example, different mousse-like foods. Mousse-like foods are foods obtained by grinding solid foods, preparing a liquid containing the ground foods and a thickener, etc., and molding (solidifying) the liquid. Solid foods can include, for example, meat, fish and shellfish, vegetables, mushrooms, seaweed, fruits, nuts, cereals, or two or more thereof.

[0059] According to one example, the molded food 1A-1 is a universally designed food provided as a food for people with dysphagia or a food for people with dyschewing difficulties. Universally designed foods are classified into four categories based on hardness, such as "easy to chew", "crushable with gums", "crushable with tongue", and "not chewable". For foods classified as "easy to chew", the hardness is required to be 5×10 5 N / m 2 Below, for foods classified as “capable of being crushed with gums”, a hardness of 5×10 4 N / m 2 For foods classified as "breakable with tongue", in the case of gel, the hardness is required to be 2×10 4 N / m 2 Below, in the case of sol, the hardness is required to be 1×10 4 N / m 2 For foods classified as "not chewable", in the case of gel, the hardness is required to be 5×10 3 N / m 2 Below, in the case of sol, the hardness is required to be 3×10 3 N / m 2 the following.

[0060] In the molded food 1A-1, according to one example, the hardness of the first food portion 11 and the hardness of the second food portion 12 may be 5×10 4 N / m 2 According to another example, the following may be 2×10 4 N / m 2According to one example, the hardness of the first food portion 11 and the hardness of the second food portion 12 may be 1×10 3 N / m 2 If the first food portion 11 and the second food portion 12 are made too soft, it will be difficult for the shaped food 1A-1 to maintain its shape.

[0061] The hardness of the first food portion 11 and the hardness of the second food portion 12 may be equal or different. When their hardnesses are different, the first food portion 11 may be harder than the second food portion 12, or the second food portion 12 may be harder than the first food portion 11. According to one example, the second food portion 12 is preferably harder than the first food portion 11.

[0062] The difference between the hardness of the first food portion 11 and the hardness of the second food portion 12 is preferably within 1×10 3 N / m 2 Above and 4.9×10 4 N / m 2 The following range is more preferably 3×10 3 N / m 2 Above and 2×10 4 N / m 2 In the following range. By setting suitable difference to hardness, the eater can easily feel the difference of these hardness. On the other hand, if the difference of hardness is too large, then one of the first food portion 11 and the second food portion 12 becomes too hard, and therefore may be unsuitable for universal design food sometimes.

[0063] In addition, the hardness of soft food is measured by the following method.

[0064] As a measuring device, a device capable of measuring the compressive stress of a substance by linear motion is used. A sample is filled at a height of 15 mm in a container of 40 mm in diameter, and the sample is compressed with a plunger of 20 mm in diameter to measure the compressive stress. The measurement is carried out at a temperature of 20±2°C, with a compression speed of 10 mm / second until the gap between the bottom surface of the container and the plunger becomes 5 mm. In the case where the sample is amorphous, the gap can also be set to 30% of the thickness of the sample for measurement. The measurement is carried out 5 times, and the average of the 3 values ​​after removing the maximum and minimum values ​​is taken as the measured value.

[0065] The molded food 1A-1 can be produced, for example, by the following method. Figure 4 and Figure 5 Provide explanation.

[0066] Figure 4 yes Figure 1 A perspective view of a molding die used in the production of molded food 1A-1 shown. Figure 4The mold 2A shown has a first recess 21 and a second recess 22 each opening upward, and the opening of the first recess 21 is provided between the opening of the second recess 22 and the bottom surface of the second recess 22. The mold 2A has a partition 25 that divides the bottom into the first recess 21 and the second recess 22.

[0067] Specifically, the molding die 2A includes a bottom having a disc shape and a cylindrical side wall portion protruding upward from the peripheral portion of the bottom. The partition 25 is provided on the upper surface of the bottom, and divides the lower area in the space surrounded by the bottom and the side wall portion into two partial areas. These partial areas have a semicircular shape when viewed from the depth direction of the molding die 2A. The first recess 21 corresponds to one of the two partial areas. On the other hand, the second recess 22 corresponds to the area other than the partial area of ​​the one side in the space surrounded by the bottom and the side wall portion.

[0068] Figure 5 The molding die 2A is omitted and the filling is shown Figure 4 The illustrated perspective view of the first liquid material and the second liquid material of the molding die 2A. Figure 5 The filler 3 shown includes a layer (first filler layer) 31 composed of a first liquid material and a layer (second filler layer) 32 composed of a second liquid material.

[0069] In the production of formed food 1A-1, use Figure 3 The molding die 2A shown in the figure and the first liquid and the second liquid composed of different food compositions. First, the first recess 21 of the molding die 2A is filled with the first liquid to a height below the opening of the first recess 21, that is, below the height of the partition 25, thereby forming a layer 31 composed of the first liquid. Next, the second liquid is supplied to the second recess 22, the second recess 22 is filled with the second liquid, and the upper surface of the layer 31 composed of the first liquid is covered with the second liquid, thereby forming a layer 32 composed of the second liquid. Thus, Figure 4 The filling material 3 shown. In the filling material 3, the portion obtained by solidifying the layer 31 composed of the first liquid material is the first food portion 11, and the portion obtained by solidifying the layer 32 composed of the second liquid material is the second food portion 12.

[0070] In the above method, after the first recess 21 is filled with the first liquid, the second liquid is preferably supplied to the second recess 22 by, for example, the following method. In addition, in the following description, the area above the first recess 21 in the second recess 22 is referred to as the first area, and the area outside the first area is referred to as the second area. In this preferred method, the second liquid is supplied to the second recess 22 by supplying the second liquid to the second area. When the second liquid is supplied to the second area, in the middle of the second area being filled with the second liquid, the second liquid overflows from the lower area of ​​the second area over the partition 25, and the second liquid flows from the second area to the first area. As a result, the upper surface of the layer 31 composed of the first liquid is covered with the second liquid flowing out of the second area. And, by continuing to supply the second liquid to the second area, the entire first area is filled with the second liquid.

[0071] Compared with the case where the second liquid is supplied to the first area of ​​the second recess 22, this supply method has the following effects. That is, the stirring effect of the first liquid contained in the first filling layer 31 accompanying the supply of the second liquid is small, and excessive mixing of the first liquid and the second liquid can be suppressed. As a result, it is easy to form a multilayer structure including the first filling layer 31 and the second filling layer 32, and it is also easy to form a multilayer structure in which an intermediate layer composed of a mixture of the first liquid and the second liquid is sandwiched between the two layers. This means that in the molded food 1A-1, it is easy to form a multilayer structure including the first food portion 11 and the second food portion 12, and in a modified example Figure 2 The shaped food 1A-2 shown also easily has a multilayer structure in which the intermediate layer 17 composed of a mixture of the material of the first food portion 11 and the material of the second food portion 12 is interposed.

[0072] Another modification of the shaped food 1A-1 described above, namely Figure 3 The shaped food 1A-3 shown can be easily formed by the method of supplying the second liquid material to the second recessed portion 22 described herein. That is, when the second liquid material is supplied to the second region, if the viscosity of the first liquid material forming the first filling layer 31 and the viscosity of the second liquid material are within an appropriate range, a portion of the first liquid material located near the partition 25 is rushed to a position away from the partition 25 by the flow of the second liquid material from the second region to the first region. Therefore, the following structure can be obtained: at a position where the distance from the boundary between the first partition 12A1 and the second partition 12A2 is greater, the distance from the second main surface 12B to the first food portion 11 is smaller than at a position where the distance from the boundary is smaller.

[0073] The difference in distance can be adjusted, for example, by the viscosity of the first liquid and the second liquid, the supply speed of the second liquid, etc. For example, when the first liquid has a low viscosity and the second liquid has a high viscosity, a structure in which the difference in distance is large can be obtained. When the first liquid has a high viscosity and the second liquid has a low viscosity, a structure in which the difference in distance is small or zero can be obtained. In addition, when the supply speed of the second liquid is increased, the difference in distance can be increased.

[0074] The height of the partition 25 is preferably 3 mm or more and 50% or less of the depth d of the molding die 2A, for example. When the height of the partition 25 is 3 mm or more, it is easy to adjust the filling amount when the first liquid is filled to a height below the height of the partition 25. In addition, when the height of the partition 25 is 50% or less of the depth of the molding die 2A, it is possible to prevent the molded food 1A-1 from being easily broken, broken or damaged by the groove 15. It is more preferable that the height of the partition 25 is 30% or less of the depth of the molding die 2A. The depth d of the molding die 2A is preferably 6 mm or more and 100 mm or less, for example.

[0075] The first liquid material for forming the first food portion 11 and the second liquid material for forming the second food portion 12 may be viscous liquid materials and have the property of solidifying by heating or cooling, etc. The first liquid material and the second liquid material contain, for example, raw materials and other components such as thickeners.

[0076] As raw materials, for example, components obtained by grinding solid foods can be cited. Solid foods can include, for example, meat, fish and shellfish, vegetables, mushrooms, seaweed, fruits, nuts, cereals, or two or more thereof. Solid foods can be ingredients before cooking or cooked foods. In the latter case, solid foods can also further contain one or more of fats and oils and seasonings such as sugar and salt.

[0077] Solid food is preferably ground until the particle size is sufficiently small. The smaller the particle size, the smoother the taste. The particle size of the ground food is preferably 2.0 mm or less, more preferably 0.5 mm or less, and further preferably 0.1 mm or less. Here, "particle size" is a value obtained by measuring the particle size distribution using a laser diffraction scattering method.

[0078] The first liquid and the second liquid contain, for example, a thickener as another component. It is important that the first liquid and the second liquid are viscous liquids with appropriate viscosity in forming a multilayer structure including the first filling layer 31 and the second filling layer 32 possessed by the filler 3. That is, when the viscosity of the first liquid and the second liquid is small, excessive mixing of the first liquid and the second liquid occurs, and sometimes the filler 3 with the above-mentioned multilayer structure cannot be obtained. The viscosity of the first liquid and the second liquid is preferably, for example, greater than 0.5 Pa·s. From the same point of view, it is preferred that the viscosity of the first liquid is higher than that of the second liquid, or the first liquid contains a pseudoplastic thickener described later.

[0079] On the other hand, if the viscosity of the first and second liquid materials is high when filling the molding die 2A, problems such as insufficient expansion of the liquid materials in the molding die 2A may occur during filling. The viscosity of the first and second liquid materials is preferably, for example, (10) Pa·s or less.

[0080] The viscosity of the liquid is the viscosity obtained by measuring the value obtained by setting the measurement temperature to 20±2° C. with a B-type rotational viscometer, rotating the M3 rotor at 12 rpm, and reading the value after 2 minutes, and multiplying the value by the count corresponding to the reading value in Pa·s.

[0081] Examples of thickeners are xanthan gum, guar gum, carboxymethyl cellulose, lambda carrageenan, sodium alginate, tamarind gum, karaya gum, pectin, pullulan, glucomannan, gum arabic, tamarind polysaccharide, carrageenan, tara gum, locust bean gum, curdlan, psyllium seed gum, gellan gum, chitin, chitosan, arabinogalactan, welan gum, sesbania gum, aloe extract, dammar resin, ghatti gum, elemi resin, glucose Polysaccharides, oligoglucosamine, hibiscus, microfibrous cellulose, tragacanth gum, natto gum, cystine extract, fusarium gum, cassia gum, macrostria gum, aloe arborescens extract, peach resin, black yeast culture solution, guar gum hydrolysate, rhamnan gum, glucosamine, fructan, Agrobacterium succinoglycan, yeast cell membrane, flax gum, wormwood seed gum, almond gum, sclerotium gum or two or more thereof, but not limited to these.

[0082] As a thickener, it is preferred that at least one of the first liquid and the second liquid contains a thickener that dissolves at a temperature in the range of 10°C to 30°C. When the temperature of the liquid is in the range of 10°C to 30°C, the contained components are stable, so it is preferred that the thickener dissolves in this temperature range. Among them, it is more preferred that at least one of the first liquid and the second liquid contains xanthan gum, guar gum, carboxymethyl cellulose, λ carrageenan, sodium alginate, tamarind gum, karaya gum, pectin, pullulan, glucomannan, gum arabic, or two or more thereof, and it is further preferred that both the first liquid and the second liquid contain one or more of these thickeners.

[0083] As thickener, at least one of the preferred first liquid and the second liquid comprises a thickener with pseudoplasticity, wherein, more preferably comprises at least one of xanthan gum and guar gum. If use has a pseudoplastic thickener, then when the liquid is subjected to pressure, etc., the viscosity of the liquid is given to reduce the characteristic. In other words, even when filling the liquid, it is low viscosity, after filling, viscosity also can rise. Therefore, when utilizing a pump to absorb the liquid, when the liquid is ejected from the nozzle and filled, realize suitable production speed by reducing viscosity, and after filling, easily form multilayer structure by increasing viscosity. From the viewpoint of easily forming multilayer structure, as mentioned above, preferably at least the first liquid comprises a thickener with pseudoplasticity.

[0084] The first liquid and the second liquid may further contain a gelling agent, a coagulant, a seasoning, water, a food coloring, etc. as other components other than the thickener. Examples of the gelling agent include agar, gelatin, thickening polysaccharides, or two or more thereof, but are not limited thereto.

[0085] The coagulant may be, for example, a protein that is heat-denatured and irreversibly solidified by heating. Such a protein is mixed with the ground raw material in the form of an aqueous solution, for example. As the protein or its aqueous solution, for example, egg white can be used.

[0086] The method for producing the shaped food 1A-1 generally includes a step of solidifying a layer composed of a first liquid substance (first filling layer) 31 and a layer composed of a second liquid substance (second filling layer) 32. The solidification may be performed immediately after the first liquid substance is filled and immediately after the second liquid substance is filled, or may be performed simultaneously after the first liquid substance and the second liquid substance are filled, but the latter is preferred in view of the following advantages.

[0087] That is, the second liquid is supplied to the second recess 22 (preferably the second region) without solidifying the first filling layer 31. The second recess 22 (the second region) is filled with the second liquid, and after the upper surface of the first filling layer 31 is covered and the second recess 22 is filled, the first solidification is performed. The advantages include: higher production efficiency can be achieved; since the intermediate layer is formed, it is less likely that the first food portion 11 will accidentally fall off in the molded food 1A-1; and the thickness of the layer constituting the multilayer structure included in the molded food 1A-1 can be diversified.

[0088] Curing can be performed using a known method. Examples of the curing method are not particularly limited, and include heating treatment and cooling treatment.

[0089] As the heat treatment, a heating method commonly used in the field of processed foods can be used, for example, steaming heating or boiling heating can be cited. These treatments can be performed by conventional methods in the field of processed foods. In the case where the first liquid and the second liquid are liquids that solidify by heating, the shaped food 1A-1 can be obtained at the stage of the heat treatment, but a cooling treatment can also be further performed.

[0090] When the first liquid and the second liquid are solidified by cooling or freezing, a shaped food 1A-1 can be obtained by cooling. In addition, a shaped food having a different appearance can be obtained by using other shaped dies described later instead of the shaped dies 2A.

[0091] The shaped food 1A-1 shaped by curing can also be circulated as a shaped food in a container by plugging the opening with a lid without releasing it from the forming mold 2A. In this case, the "container" in "shaped food in a container" refers to the forming mold 2A whose opening is plugged with a lid and sealed.

[0092] Alternatively, the shaped food 1A-1 shaped by curing can be demolded from the molding die 2A and contained in a container different from the molding die 2A, and circulated as a shaped food in a container. The form of the container is not particularly limited, and for example, it can be a form in which the opening of the cup-shaped container body is blocked and sealed with a lid, or it can be a four-side sealed bag with a notch as an easy-to-open structure, or it can be a three-side sealed bag, a gusset bag, or other bags.

[0093] The shaped food put into a container can be distributed in the form of the shaped food 1A-1 contained alone in the container. Alternatively, the shaped food put into a container can be distributed in the form of the shaped food 1A-1 and other edible items such as seasoning contained in the container.

[0094] When the shaped food to be put into a container contains shaped food 1A-1 and seasoning liquid in the container, according to one example, shaped food 1A-1 and seasoning liquid may be contained in a mixed state.

[0095] According to one example, the seasoning liquid is water, seasoning, animal food extract, plant food extract, or a liquid containing a combination thereof. The seasoning liquid is, for example, a solution, a dispersion such as a sol, or a combination thereof.

[0096] The seasoning liquid may further contain a thickener. Examples of the thickener are the same as the examples of the thickener described above in the first liquid material and the second liquid material.

[0097] The seasoning liquid may further contain a gelling agent. Examples of the gelling agent are the same as the examples of the gelling agent described above in the first liquid material and the second liquid material.

[0098] The viscosity of the seasoning liquid is preferably in the range of 0.5 to 20.0 Pa·s, more preferably in the range of 0.5 to 10.0 Pa·s, and further preferably in the range of 1.5 to 2.0 Pa·s. The above-mentioned solutions or sols classified as "breakable with the tongue" and "not chewable" are required to have a viscosity of 1.5 Pa·s or more.

[0099] The viscosity of the seasoning liquid is measured in the same manner as the above-mentioned viscosity of the first liquid material and the second liquid material.

[0100] <2> Second embodiment

[0101] Figure 6 It is a perspective view of a forming mold used for producing a formed food according to a second embodiment of the present invention.

[0102] Figure 6 The molding die 2B shown is the same as the molding die 2A except that the partition 25 is cylindrical and exists in the center of the bottom.

[0103] Figure 7 It is shown that the use Figure 6 The perspective view of the formed food according to the second embodiment of the present invention manufactured by the forming die 2B shown.

[0104] Figure 7 The shaped food 1B of the second embodiment shown can be produced by the same method as the method described for the shaped food 1A-1 in the first embodiment, except that a shaping mold 2B is used instead of the shaping mold 2A. The shaped food 1B is the same as the shaped food 1A-1, except that the concave portion of the first main surface 12A is cylindrical and exists in the center.

[0105] The molded food 1B, like the molded food 1A-1, has a multilayer structure in which the lower surface of the first food portion 11 is supported by the second food portion 12, and thus it is not easy for the first food portion 11 to fall off. Therefore, the selection of ingredients, shapes, etc. used in the molded food is expanded, and the reproducibility of the food is excellent.

[0106] Moreover, in the manufacturing method of the shaped food 1B, similarly to the manufacturing method of the shaped food 1A-1, after the first recess 21 is filled with the first liquid, the second area of ​​the second recess 22 is supplied with the second liquid, thereby filling the second recess 22 with the second liquid and concentrating on solidification, thereby making it possible to manufacture shaped foods with excellent food reproducibility with high production efficiency.

[0107] It should be noted that the second liquid may be supplied to the second region of the second recess 22 using three or more nozzles that uniformly eject the second liquid toward the periphery of the partition 25. In this case, if the viscosities of the first liquid and the second liquid and the supply speed of the second liquid are appropriately set, a shaped food 1B having a structure in which the center of the lower surface of the first food portion 11 protrudes downward can be obtained.

[0108] <3> Third embodiment

[0109] Figure 8 It is a perspective view of a forming mold used for producing a formed food product according to a third embodiment of the present invention.

[0110] Figure 8 The molding die 2C shown is the same as the molding die 2A except that the following structure is adopted: That is, the opening of the first recess 21 of the molding die 2C is provided at the bottom of the second recess 22, and the first recess 21 and the second recess 22 do not have a partition that divides the bottom.

[0111] Fig. 9 It is shown that the use Figure 8 The perspective view of the formed food according to the third embodiment of the present invention manufactured by the forming die 2C shown.

[0112] Fig. 9 The shaped food 1C of the third embodiment shown can be manufactured by the same method as the method described for the shaped food 1A-1 in the first embodiment, except that a forming mold 2C is used instead of the forming mold 2A. In the shaped food 1C, the first food portion 11 protrudes from the first main surface 12A of the second food portion 12. Unlike the shaped food 1A-1, the first food portion 11 does not exist in a manner of embedding the recess of the second food portion 12. Therefore, the shaped food 1C also does not include the groove 15 formed by separating the first food portion 11 from the side wall of the recess.

[0113] In the molded food 1C, similarly to the molded food 1A-1, the lower surface of the first food portion 11 is supported by the second food portion 12, so it is not easy to fall off the first food portion 11. Therefore, the selection of ingredients, shapes, etc. used in the molded food is expanded, and the reproducibility of the food is excellent.

[0114] The manufacturing method of the molded food 1C is the same as that of the molded food 1A-1. After the first recess 21 is filled with the first liquid, the second liquid is supplied to the second area of ​​the second recess 22, thereby filling the second recess 22 with the second liquid and solidifying them intensively, thereby making it possible to manufacture a molded food with excellent food reproducibility with high production efficiency.

[0115] In one example, the shaped food 1C is a shaped food like a fried egg. By adopting the above method as a supply method for supplying the second liquid portion to the second recessed portion 22 for the white portion, by adjusting the viscosity of the first liquid and the second liquid, the supply speed of the second liquid, the position and number of nozzles supplying the second liquid, etc., a shaped food like a fried egg can be obtained in which the central portion of the first food portion 11 as the yellow portion is raised toward the second main surface 12B side of the second food portion 12 and the thickness of the central portion of the yellow portion is thicker than that of the peripheral portion.

[0116] <4> Fourth embodiment

[0117] Fig.10 It is a perspective view of a forming mold used for producing a formed food product according to a fourth embodiment of the present invention.

[0118] Fig.10 The molding die 2D shown has a first recess 21, a second recess 22, and a third recess 23, each of which is opened at the top. The molding die 2D is the same as the molding die 2A except that it further has a partition 26. The partition 26 and the partition 25 divide the bottom into the first recess 21, the second recess 22, and the third recess 23.

[0119] Here, the height of the partition 26 is Fig.11 In the case of manufacturing the molded food 1D-1 shown in FIG. 1 , the height of the partition 26 is preferably 3 mm or more and 50% or less of the depth d of the molding die 2D, and more preferably 3 mm or more and 30% or less of the depth d of the molding die 2D, as in the case of the partition 25. On the other hand, when the molding die 2D is used for the following Fig.12 When manufacturing the molded food 1D-2 shown, the height of the partition 26 needs to be higher than the partition 25. In this case, the height of the partition 26 is preferably, for example, 1 mm or more higher than the partition 25 and 50% or less of the depth d of the molding die 2D.

[0120] Fig.11 It is shown that the use Fig.10 The shown molding die 2D is a perspective view of an example of a molded food according to a fourth embodiment of the present invention manufactured.

[0121] Fig.11 The molded food 1D-1 shown is the same as the molded food 1A-1 except that it has the following structure. That is, the molded food 1D-1 also includes a third food portion 13. The first main surface 12A of the second food portion 12 has a recess embedded by the third food portion 13 (hereinafter also referred to as the "recess for the first food portion") in addition to the recess embedded in the first food portion 11 (hereinafter also referred to as the "recess for the first food portion"). The lower surface of the third food portion 13 is supported by the second food portion 12. The third food portion 13 is separated from the side wall of the recess for the third food portion, and a groove 16 is formed at the position of the side wall.

[0122] In the molded food 1D-1, similarly to the molded food 1A-1, the first food portion 11 and the third food portion 13 have a multilayer structure in which the lower surfaces are supported by the second food portion 12, respectively, so that it is not easy to fall off the first food portion 11 and the third food portion 13. Therefore, the selection of ingredients, shapes, etc. used in the molded food is expanded, and the reproducibility of the food is excellent.

[0123] The shaped food 1D-1 can be produced by the same method as the method for producing the shaped food 1A-1 except for the following points.

[0124] That is, in the manufacture of the molded food 1D-1, in addition to the first liquid and the second liquid, a third liquid is also used. The layer obtained by solidifying the third liquid is the third food portion 13, and the third liquid is different from the second liquid, and may be the same as the first liquid, or may be different from the first liquid.

[0125] The method for manufacturing the shaped food 1D-1 further includes a step of filling the third recess 23 with the third liquid material to a height below the opening of the third recess 23, that is, below the height of the partition 26. This step can be performed before the second recess 22 is filled with the second liquid material, and can be performed before the first recess 21 is filled with the first liquid material, or after the first recess 21 is filled with the first liquid material.

[0126] After the first recess 21 is filled with the first liquid and the third recess 23 is filled with the third liquid, the second liquid is supplied to the second recess 22, the second recess 22 is filled with the second liquid, and the upper surface of the layer formed by the first liquid and the upper surface of the layer formed by the third liquid are covered with the second liquid.

[0127] Here, the second liquid material is preferably supplied to the second recessed portion 22 by, for example, the following method. That is, when the second recessed portion 22 is divided into the first region as the upper portion of the first recessed portion 21, the third A region as the upper portion of the third recessed portion 23, and the second A region as the region other than the first region and the third A region, the second liquid material is supplied to the second recessed portion 22 by supplying to the second A region. In this case, in the process of supplying the second liquid material to the second A region, the upper surfaces of the layer composed of the first liquid material and the layer composed of the third liquid material are covered with the second liquid material overflowing from the second A region, and the second recessed portion 22 is filled with the second liquid material.

[0128] In the method for producing the shaped food 1D-1, by further intensively performing the solidification, it is possible to produce a shaped food with excellent food reproducibility at high production efficiency.

[0129] Fig.12 It is shown that the use Fig.10 The perspective view of another example of the shaped food according to the fourth embodiment of the present invention manufactured by the shaping die 2D shown.

[0130] Fig.12 The molded food 1D-2 shown is the same as the molded food 1A-1 except that it has the following structure. That is, the molded food 1D-2 also includes a third food portion 13. The third food portion 13 has a first main surface 13A and a second main surface 13B which is the back of the first main surface 13A. The first main surface 13A has a recessed portion, and the second food portion 12 is supported by its lower surface on the third food portion 13 in a manner that the recessed portion (hereinafter also referred to as the "recessed portion for the second food portion") is buried. In addition, the second food portion 12 is separated from the side wall of the recessed portion for the second food portion, and a groove 16 is formed at the position of the side wall.

[0131] In the shaped food 1D-2, since the lower surface of the first food portion 11 is supported by the second food portion 12, and the lower surface of the second food portion 12 is supported by the third food portion 13, the food portions are unlikely to accidentally fall off before eating. Therefore, the selection of ingredients, shapes, etc. used in the shaped food is expanded, and the reproducibility of the food is excellent.

[0132] The molded food 1D-2 can be produced, for example, by the following method.

[0133] That is, in the manufacture of the molded food 1D-2, in addition to the first liquid and the second liquid, the third liquid is also used. The layer obtained by solidifying the third liquid is the third food portion 13, and the third liquid is different from the second liquid, and can be the same as the first liquid, or can be different from the first liquid.

[0134] In the method for producing the shaped food 1D-1, the first recess 21 is filled with the first liquid material, the second recess 22 is filled with the second liquid material, and the third recess 23 is filled with the third liquid material in this order.

[0135] First, the first recess 21 is filled with the first liquid portion in the same manner as in the molded food 1A-1. Next, the second liquid is supplied to the second recess 22 until it reaches a height below the opening of the second recess 22, that is, below the height of the partition 26, and the second recess 22 is filled with the second liquid, and the upper surface of the layer composed of the first liquid is covered with the second liquid. Next, the third liquid is supplied to the third recess 23, and the third recess 23 is filled with the third liquid, and the upper surface of the layer composed of the second liquid is covered with the third liquid. Thus, a multilayer structure is obtained.

[0136] Here, the filling of the second liquid material into the second recess 22 and the filling of the third liquid material into the third recess 23 are preferably performed by, for example, the following method.

[0137] That is, when the third recess 23 is divided into the first region as the upper part of the first recess 21, the second B region as the upper part of the second recess 22, and the third B region as the region other than the first region and the second B region, the second liquid material is supplied to the second recess 22 by supplying to the second B region. In this case, during the process of supplying the second liquid material to the second B region, the upper surface of the layer composed of the first liquid material is covered with the second liquid material overflowing from the second B region, and the second recess 22 is filled with the second liquid material.

[0138] Then, the third liquid material is supplied to the third B region to fill the third recess 23. In this case, the third recess 23 is filled in the process of supplying the third liquid material to the third B region, and the upper surface of the layer composed of the second liquid material is covered with the third liquid material overflowing from the third B region.

[0139] In the method for producing the shaped food 1D-2, by further intensively performing the solidification, it is possible to produce a shaped food with excellent food reproducibility at high production efficiency.

[0140] <5> Fifth embodiment

[0141] Fig.13 It is a perspective view of a forming mold used for producing a formed food according to a fifth embodiment of the present invention.

[0142] Fig.13The molding die 2E shown has a first concave portion 21, a second concave portion 22, a third concave portion 23, and a fourth concave portion 24, each of which is opened at the top. The molding die 2E is the same as the molding die 2A except that it has a partition 26 that further divides the bottom into the third concave portion 23 and the fourth concave portion 24 by intersecting with the partition 25 that divides the bottom into the first concave portion 21 and the second concave portion 22. In the molding die 2E, the partition 25 and the partition 26 have the same height.

[0143] Fig.14 It is shown that the use Fig.13 The perspective view of an example of the formed food according to the fifth embodiment of the present invention manufactured by the forming die 2E shown.

[0144] Fig.14 The shaped food 1E shown is the same as the shaped food 1A-1 except that it also has a third food portion 13 and a fourth food portion 14. The recessed portion of the second food portion 12 on the first main surface 12A is not buried only by the first food portion 11, but a part of the recessed portion is buried by the first food portion 11, another part of the recessed portion is buried by the third food portion 13, and the remaining part of the recessed portion is buried by the fourth food portion 14. The lower surface of each of the third food portion 13 and the fourth food portion 14 is supported by the second food portion 12. The third food portion 13 and the fourth food portion 14 are separated from each other by a groove 15, and the second food portion 12 and the third food portion 13, and the first food portion 11 and the fourth food portion 14 are separated from each other by grooves 16.

[0145] In the molded food 1E, similarly to the molded food 1A-1, the lower surfaces of the first food portion 11, the third food portion 13, and the fourth food portion 14 are supported by the second food portion 12, respectively, so that the first food portion 11, the third food portion 13, and the fourth food portion 14 are not easily dropped before consumption. Therefore, the selection of ingredients, shapes, etc. used in the molded food is expanded, and the reproducibility of the food is excellent.

[0146] The shaped food 1E can be produced by the same method as the method for producing the shaped food 1A-1 except for the following points.

[0147] That is, in the manufacture of the shaped food 1E, in addition to the first liquid and the second liquid, the third liquid and the fourth liquid are also used. The layer obtained by solidifying the third liquid is the third food portion 13, and the layer obtained by solidifying the fourth liquid is the fourth food portion 14. The third liquid and the fourth liquid are different from the second liquid. The first liquid, the third liquid, and the fourth liquid may be the same or different from each other.

[0148] The first recess 21, the third recess 23 and the fourth recess 24 of the mold 2E are filled with the first liquid, the third liquid and the fourth liquid, respectively. The order of these steps is arbitrary as long as they are before the second recess 22 is filled with the second liquid.

[0149] Next, the second recess 22 is filled with the second liquid material, and the upper surfaces of the layer composed of the first liquid material, the layer composed of the third liquid material, and the layer composed of the fourth liquid material are covered with the second liquid material, thereby obtaining a multilayer structure.

[0150] Here, the second liquid material is preferably filled into the second recess 22 by, for example, the following method. That is, when the second recess 22 is divided into the first region as the upper part of the first recess 21, the third region as the upper part of the third recess 23, the fourth region as the upper part of the fourth recess 24, and the second C region as the region other than the first region, the third region, and the fourth region, the second liquid material is supplied to the second recess 22 by supplying to the second C region. In this case, in the process of supplying the second liquid material to the second C region, the upper surfaces of the layers composed of the first liquid material, the layers composed of the third liquid material, and the layers composed of the fourth liquid material are covered with the second liquid material overflowing from the second C region, and the second recess 22 is filled with the second liquid material.

[0151] In the method for producing the shaped food 1E, by further intensively performing the solidification, it is possible to produce a shaped food with excellent food reproducibility at high production efficiency.

[0152] In addition, the present invention is not limited to the above-mentioned embodiments, and various modifications can be made in the implementation stage without departing from the scope of the main purpose. In addition, each embodiment can also be implemented in appropriate combination, in which case the effect of the combination can be obtained. Moreover, various inventions are included in the above-mentioned embodiments, and various inventions can be extracted by combining selected from a plurality of disclosed constituent elements. For example, in the case where the problem can be solved and the effect can be obtained even if several constituent elements are deleted from all the constituent elements shown in the embodiments, the structure in which the constituent elements are deleted can be extracted as an invention.

[0153] Description of Reference Numerals

[0154] 1A-1…molded food, 1A-2…molded food, 1A-3…molded food, 1B…molded food, 1C…molded food, 1D-1…molded food, 1D-2…molded food, 1E…molded food, 2A…molding die, 2B…molding die, 2C…molding die, 2D…molding die, 2E…molding die, 3…filler, 11…first food portion, 12…second food portion, 13…third food portion, 14…fourth food portion, 15…groove, 16…groove, 21…first recess, 22…second recess, 23…third recess, 24…fourth recess, 25…partition, 26…partition, 31…layer composed of the first liquid substance (first filling layer), 32…layer composed of the second liquid substance (second filling layer), d…depth of the molding die.

Claims

1. A formed food, wherein: The shaped food comprises: First Food Department; and The second food portion has a first main surface and a second main surface which is the back side of the first main surface, the first main surface includes a first subarea and a second subarea adjacent to each other, and the first food portion is supported at a position of the first subarea.

2. The shaped food according to claim 1, wherein The first main surface has a recessed portion at the position of the first partition, at least a portion of the first food portion is embedded in the recessed portion and is separated from a side wall of the recessed portion, and a groove is formed at the position of the side wall.

3. The shaped food according to claim 1 or 2, wherein At least a portion of the first food portion protrudes from the first main surface.

4. The shaped food according to any one of claims 1 to 3, wherein At a position farther from a boundary between the first subarea and the second subarea, a distance from the second main surface to the first food portion is shorter than at a position farther from the boundary.

5. The shaped food according to any one of claims 1 to 4, wherein The shaped food further includes an intermediate layer interposed between the first food portion and the second food portion and formed of a mixture of a material of the first food portion and a material of the second food portion.

6. The shaped food according to any one of claims 1 to 5, wherein The difference between the hardness of the first food portion and the hardness of the second food portion is 1×10 3 N / m 2 Above and 4.9×10 4 N / m 2 Within the following range.

7. The shaped food according to any one of claims 1 to 6, wherein The hardness of the first food portion and the hardness of the second food portion are respectively between 1×10 3 N / m 2 Above and 5×10 4 N / m 2 Within the following range.

8. A method for producing a shaped food, wherein: The method for producing the shaped food comprises the following steps: preparing a molding die, the molding die having a first recess and a second recess respectively opening at the top, wherein the opening of the first recess is disposed at the bottom surface of the second recess or disposed between the opening of the second recess and the bottom surface of the second recess; Filling the first recess with a first liquid material to a height that is lower than a height of the opening of the first recess; as well as The second recess is filled with a second liquid material different from the first liquid material, and the upper surface of the layer formed of the first liquid material is covered with the second liquid material.

9. The method for producing a shaped food according to claim 8, wherein: The molding die includes a partition that divides a bottom portion into a plurality of recessed portions including the first recessed portion and the second recessed portion.

10. The method for producing a shaped food according to claim 8 or 9, wherein: The second concave portion includes: a first region, the first region is a region above the first concave portion; and a second region, the second region is a region outside the first region. In the method for manufacturing the shaped food, the second liquid is supplied to the second area, the second area is filled with the second liquid, and a flow of the second liquid from the second area to the first area is generated, and the upper surface of the layer composed of the first liquid is covered with the second liquid flowing out of the second area.

11. The method for producing a shaped food according to claim 9, wherein: The height of the partition is greater than or equal to 3 mm and less than or equal to 50% of the depth of the molding die.

12. The method for producing a shaped food according to any one of claims 8 to 11, wherein: The opening of the first recess is disposed on the bottom surface of the second recess.

13. The method for producing a shaped food according to any one of claims 8 to 12, wherein: The method for producing the shaped food further includes the step of solidifying the layer composed of the first liquid material and the layer composed of the second liquid material. The filling of the second recessed portion with the second liquid material and the covering of the upper surface of the layer composed of the first liquid material are performed without solidifying the layer composed of the first liquid material.

14. The method for producing a shaped food according to any one of claims 8 to 13, wherein At least one of the first liquid material and the second liquid material contains a thickener that dissolves at a temperature in a range of 10° C. to 30° C. inclusive.

15. The method for producing a shaped food according to any one of claims 8 to 14, wherein: At least one of the first liquid material and the second liquid material contains a thickener having pseudoplasticity.

16. A shaped food packaged in a container, wherein: The container-enclosed shaped food comprises a container and the shaped food according to any one of claims 1 to 7 accommodated in the container.

17. The container-packed shaped food according to claim 16, wherein: The container-enclosed shaped food further includes a seasoning liquid contained in the container.

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