Method for producing processed food product, and processed food product

Abstract

The purpose of the present invention is to provide a method for manufacturing a roll-processed food, which is easy to handle, and which securely holds a food on a bar while holding both ends of the bar in a desired shape, and such a food. The present invention, which solves the above problem, is a method for manufacturing a wound processed food, comprising: a positioning step in which one end (21) of a fillet (2) is brought into contact with a bar (1) as a starting point for winding; a winding step in which the fillet (2) is wound into a spiral shape from one end (21) with the bar (1) as the axis to form a spiral portion (2A); and a holding step in which the other end of the fillet (2) is inserted and held in contact with the bar (1)-side surface of the spiral section (2A).

Description

Technical Field

[0001] This invention mainly relates to rolled food products using slices of fish. Background Technology

[0002] In the Minamiyo region of Ehime Prefecture in the Shikoku area of ​​Japan, a food called "ribbonfish roll" is popular, made by spirally rolling slices of ribbonfish around a stick and then seasoning them. Details are described, for example, in Non-Patent Document 1. Additionally, Patent Document 1 describes a food made by rolling slices of fish around burdock root.

[0003] Prior art literature Patent documents Non-patent literature 1: Ministry of Agriculture, Forestry and Fisheries of Japan, "Our Local Dish: Ribbonfish Rolls from Ehime Prefecture", [Searched on August 6, 2007], Internet <URL: https: / / www.maff.go.jp / j / keikaku / syokubunka / k_ryouri / search_menu / menu / tachiuo_maki_ehime.html Patent Document 1: Japanese Patent Publication No. 55-25829. Summary of the Invention

[0004] (The technical problem that the invention aims to solve) If the food is not securely held to the rod, the rolled food may accidentally come undone during baking or consumption, making it difficult to handle.

[0005] In contrast, in the food products described in Non-Patent Document 1 and Patent Document 1, the ends of the slices are inserted into the cracks of the rods or the gaps between the multiple rods in order to firmly hold the fish slices.

[0006] However, when notches are cut into the cross-section of the bar or the bar is bundled, the shapes at both ends of the bar become uneven, making it difficult to process industrially afterwards.

[0007] In view of the above-mentioned problems, the present invention aims to provide a method for manufacturing easily handled wound food that securely holds food in the rod while maintaining both ends of the rod in a desired shape, and such food.

[0008] (Technical solutions used to solve technical problems) The present invention, which addresses the aforementioned problems, is a manufacturing method for producing rolled processed food by winding fish fillets around a rod. The manufacturing method includes: a positioning step, in which one end of the fish fillet is positioned against the rod as the starting point for winding; a winding step, in which the fish fillet is wound from the one end around the rod as an axis into a spiral shape, forming a spiral portion; and a holding step, in which the other end of the fish fillet is inserted and held against the rod side surface of the spiral portion.

[0009] Furthermore, the present invention is a wound product comprising a rod and a fish fillet wound and held on the rod, the fish fillet having: one end abutting against the rod as the starting point of winding; another end located on the opposite side of the first end; and a spiral portion formed between the first end and the other end, wound around the rod as an axis, the other end abutting against the rod-side surface of the spiral portion and held thereon.

[0010] Using this structure, the ends of the fish fillet can be held in place without processing the ends of the rod, thus providing a firmly wound product.

[0011] (Invention effect) The present invention, which solves the above-mentioned problems, provides a method for manufacturing easily handled wound food that securely holds food in the rod while maintaining both ends of the rod in a desired shape, and such food. Attached Figure Description

[0012] Figure 1 This is an explanatory diagram of the positioning process of a wound workpiece according to an embodiment of the present invention.

[0013] Figure 2 This is an explanatory diagram of the winding process of a wound article according to an embodiment of the present invention.

[0014] Figure 3 This is an explanatory diagram of the winding and holding processes of a wound article according to an embodiment of the present invention.

[0015] Figure 4 This is an explanatory diagram of the positioning and winding processes of the secondary fish fillets in the wound processed product according to an embodiment of the present invention.

[0016] Figure 5 This is an explanatory diagram of the winding and holding process of the sub-fish fillets of the wound processed product according to an embodiment of the present invention.

[0017] Figure 6 This is an explanatory diagram of the manufacturing process of a wound article according to an embodiment of the present invention.

[0018] Figure 7This is an explanatory diagram of the heating process of a wound article according to an embodiment of the present invention. Detailed Implementation

[0019] Hereinafter, methods for manufacturing rolled processed food according to various embodiments of the present invention will be described using the accompanying drawings. The description will be presented in detail in the order of the structure of the embodiments, the method of implementation, and the modifications.

[0020] Furthermore, the embodiments shown below are examples of the present invention, and the present invention is not limited to the following embodiments. Additionally, the term "generally" in this application refers to situations where the shape subsequently joined has undergone chamfering, rounding, or where elements constituting the shape have been deformed or lengthened to the extent that they do not impede the purpose or effect of the structure.

[0021] <Implementation Method> like Figure 3 As shown in (b), the rolled food X of the present invention includes a rod 1 and a fish fillet 2 of fish wound and held on the rod 1. The fish fillet 2 has an end 21 that abuts against the rod 1 as the starting point of the winding, another end 22 located on the opposite side of the end 21, and a spiral portion 2A formed between the end 21 and the other end 22, which is wound around the rod 1 as an axis. The other end 22 abuts against the surface of the spiral portion 2A on the rod 1 side and is held thereby. Thus, the other end 22 can be firmly held. Furthermore, the rolled food X includes a secondary fish fillet 3 wound on the spiral portion 2A.

[0022] Here, Figures 1-5 A schematic diagram illustrating the process up to the point where the food X is fully wound and processed. Figure 1 (a) indicates that only the rod 1 is wound around the fish fillet 2. Figure 5 (b) indicates finished food.

[0023] Rod 1 is a round rod with a length-to-outer-diameter ratio of approximately 5:1 to 15:1. In this embodiment, it is a cylinder with a length of approximately 20 cm and an outer diameter of approximately 2 cm. Any material can be used as rod 1, but plant-based materials are preferred, such as bamboo, cedar or cypress wood, sugarcane, pineapple cores, or other fruits. Rods made of plastic with high heat insulation and resistance can also be used. Bamboo is the most preferred material because its fragrance enhances its appeal, and it is also less prone to deformation even when heated.

[0024] The rod 1 has a main body 10 and two ends 11 of the main body 10. Here, the starting point of the winding of the fish fillet 2 at the main body 10 is designated as the winding starting point 101, and the position where the spiral part 2A is folded back (described later) is designated as the folding back point 102. Similarly, the starting point of the winding of the secondary fish fillet 3 is designated as the secondary winding starting point 103.

[0025] Both the winding start point 101 and the turning point 102 are positioned separately from the rod end 11. Specifically, the winding start point 101 is positioned 25% to 40% of the length of the rod 1 from the rod end 11, and the turning point 102 is positioned approximately 15% to 30% of the length of the rod from the opposite side of the winding start point 101, close to the rod end 11. Additionally, the secondary winding start point 103 is positioned approximately 15% to 30% of the length of the rod from the side of the winding start point 101, making the areas where the fillet 2 and the secondary fillet 3 are wound symmetrical. Because the turning point 102 and the secondary winding start point 103 are positioned more than 15% of the length of the rod 1, they are easy for the user to hold and easy for the manufacturer to heat.

[0026] Fish fillet 2 is a slice obtained by deboning and slicing fish, and its raw material is ribbonfish (Trichiurus lepturus) or fish of the Trichiurus family. As a variation, fish fillet 2 can also be made from fish with slender bodies or large fish, such as eel, conger eel, moray eel, Japanese sea bream, swordfish, etc. In addition, materials such as pork or chicken that have been processed and shaped into fish fillets can also be used.

[0027] When using ribbonfish, it is preferable to use fish fillets with a width (length in the short side direction) of 5cm or less to reduce the influence of fish bones and make the winding operation easier.

[0028] Sub-fish slice 3, like fish slice 2, is a slice obtained by deboning and slicing fish, using the same species of fish as fish slice 2. In particular, fish slice 2 and sub-fish slice 3 can also be the right and left slices from the deboning and slicing process. Like fish slice 2, sub-fish slice 3 has a head-side end as sub-end 31 and a tail-side end as sub-end 32, and has a sub-spiral portion 3A that is coiled into a spiral shape.

[0029] One end 21 is the head-side end of the fish fillet 2, and the other end 22 is the tail-side end of the fish fillet 2. Thus, one end 21 is wider than the other end 22, improving the retention performance at the starting point of winding. The spiral portion 2A is arranged in such a way that the fish fillets 2 partially overlap each other, so that the ends of the fish fillets 2 are not exposed on the surface, thus further improving the retention performance.

[0030] In this embodiment, after the spiral portion 2A spirals forward in the forward direction, it turns back at the turning point 102 and then spirals backward. At this time, the spiral in the forward direction and the spiral in the backward direction intersect at an angle close to a right angle, thus maintaining improved performance. In addition, the skin side of the fish fillet 2 abuts against the rod 1.

[0031] The other end 22 extends to the first turn of the spiral formed from one end 21, and is inserted from the side of the rod end 11 between the first turn of the spiral portion 2A and the rod 1. Thus, the other end 22 is kept in a position separated from the rod end 11, preventing the other end 22 from accidentally falling off.

[0032] The secondary end 31 of the secondary fish fillet 3 abuts against the rod body 10 at the secondary winding starting point 103 and is wound in the forward direction in a manner that overlaps with the fish fillet 2, thereby forming a secondary spiral 3A. The secondary winding starting point 103 is adjacent to the rod end 11 side of the winding starting point 101.

[0033] The secondary spiral 3A is arranged to overlap with the entire fish fillet 2, and the other end 32 of the secondary spiral is held between the side of the rod 1 of the adjacent secondary spiral 3A and the outward-facing side of the spiral 2A located below it.

[0034] <Manufacturing Method> The following describes in detail the manufacturing method of the wound-processed food X according to an embodiment of the present invention. The wound-processed food X is manufactured according to... Figure 6 The process shown is performed by the manufacturer.

[0035] The present invention is a method for manufacturing food through a winding process, comprising: a positioning step in which one end 21 of a fish fillet 2 is used as the starting point for winding and abuts against a rod 1; a winding step in which the fish fillet 2 is wound from one end 21 into a spiral shape around the rod 1 to form a spiral portion 2A; and a holding step in which the other end of the fish fillet 2 is inserted and held against the side of the rod 1 of the spiral portion 2A.

[0036] First, as part of the cleaned fish processing, the manufacturer debones and fillets the fish. In detail, the head and internal organs of the ribbonfish are removed, and the fish is sliced ​​from the head side to obtain three fillets: a right-side fillet, a left-side fillet, and a central fillet. Either the right-side or left-side fillet is used as fillet 2 or secondary fillet 3. Then, fillet 2 and secondary fillet 3 are sterilized and disinfected.

[0037] Next, as a freezing process, the manufacturer freezes fish fillet 2 and secondary fish fillet 3. Preferably, the temperature is set to below -18°C, and cooling is performed for at least 3 hours to ensure complete freezing. By causing the water inside the cells to expand and form ice crystals, the cells are broken down, making the fish soft upon thawing and allowing for easy winding and insertion operations as described later. Alternatively, the manufacturer can also transport fish fillet 2 and secondary fish fillet 3, which have been frozen during the freezing process.

[0038] Next, as a thawing process, the manufacturer thaws fish fillet 2 and secondary fish fillet 3. Thawing is preferably carried out at +8°C for 5 to 6 hours, until at least the ice crystals inside fish fillet 2 or secondary fish fillet 3 have completely disappeared.

[0039] Next, as a salting process, the manufacturer soaks fish fillets 2 and sashimi 3 in brine for at least 5 minutes. At this time, the brine is preferably set to have a salinity at least 3% higher than the osmotic pressure of seawater fish. This removes odors and eliminates moisture lost during the thawing process, thus improving the flavor.

[0040] It should be noted that the thawing process can also be carried out by immersing the food in brine along with the salting process.

[0041] Next, as a positioning process, the manufacturer, such as Figure 1 As shown in (b), the skin side of one end 21 of the fish fillet 2 is brought into contact with the starting point 101 of the winding, and one end 21 is pressed in this state.

[0042] Next, as part of the winding process, the manufacturer, such as Figure 2 As shown in (a), the fish fillet 2 is wound into a spiral shape in the forward direction, and the spiral part 2A is formed to the turning point 102. At this time, since the adjacent fish fillets overlap in the front-back direction, the boundary of the fish fillet 2 is pressed down, the rod body 10 is not exposed, and a firm winding can be performed.

[0043] Next, as part of the winding process, the manufacturer, such as Figure 2 As shown in (b), the fish fillet 2 is rolled into a spiral shape in the backward direction, as follows. Figure 3 As shown in (a), it is wound to the vicinity of one end 21. At this time, the lower fish fillet 2 crosses with the upper sub-fish fillet 3, thereby increasing the holding force.

[0044] Next, as a holding process, the manufacturer, such as Figure 3 As shown by the dashed line in (b), the other end 22 is inserted and held between the spiral portion 2A and the rod 1. The insertion point is between the side of the fish fillet 2 rod body 10 and the rod body 10 during the first turn of the spiral portion 2A, preferably at least 1 cm. Thus, the first turn of the spiral portion 21 and the other end 22 are simultaneously and securely held.

[0045] When the weight of the processed food X is insufficient, the manufacturer performs a positioning process, a winding process, and a holding process on the secondary fish fillet 3.

[0046] As a positioning process for the third fillet of fish, the manufacturer, such as Figure 4 As shown in (a), the skin side of the secondary end 31 is brought into contact with the secondary winding start point 103. Since the secondary winding start point 103 is located adjacent to one end 21 or the other end 22, it is possible to securely wind the rod body 10 between the fish fillet 2 and the secondary fish fillet 3 without exposing it.

[0047] Next, as part of the winding process for the third fillet of fish, such as... Figure 4 of (b) Figure 5As shown in (a), the manufacturer winds the fish fillet in the forward direction. By making the winding direction the same as the fish fillet 2, the fillet 3 is arranged so that it crosses the fillet 2 directly below it, thus ensuring a secure winding.

[0048] The method of rolling is roughly the same as that of fish fillet 2, such as... Figure 4 As shown in (b), compared to other parts, the second turn of the helix in the sub-helix section 3A is designed to overlap more with the previous spiral (the first turn of the helix). This securely fixes the first turn of the helix in the helix section 2A and reduces the height difference generated at the ends.

[0049] Based on the above, a highly designed rolled food product is formed, in which fish slices are rolled up in a way that is raised in the center and thins towards the ends.

[0050] Next, as a process for preserving the third fillet of fish, the manufacturer, as... Figure 5 As shown by the dashed line in (b), the other end 32 is inserted. The insertion point is between the side of the rod body 10 of the sub-fish fillet 3 and the fish fillet 2 located directly below it in the spiral that surrounds the sub-spiral portion 3A containing the other end 32, and the other end 32 is fixed by inserting it at least 1 cm. This forms the rolled processed food X.

[0051] Next, as a freezing process, the manufacturer freezes the rod body 10, which is wrapped with fish fillets 2, in this state. Freezing is preferably carried out in an environment below -18°C for at least 3 hours to ensure complete freezing. By freezing in a wrapped state, it is less likely to lose its shape even if subjected to some impact.

[0052] Finally, as a packaging process, the manufacturer vacuum-packs the frozen, rolled food X. At this point, since there are no slits or other openings on the rod, the packaging is less likely to break from the inside. Because it becomes solid from freezing, it can be packaged without damaging its shape.

[0053] Therefore, it is possible to provide a method for manufacturing food X by winding it while keeping both ends of the rod 1 in a cylindrical shape, and to provide such food.

[0054] Furthermore, in the aforementioned winding process, the rod 1 is fixed in place, and the hand holding the fish fillet 2 rotates around the rod 1. The winding direction is always clockwise when viewed from the right side. By keeping the rotation direction constant, the structure is simplified and the winding quality is improved.

[0055] When the rolled processed food X obtained by the above manufacturing method is made into an edible state, the manufacturer heats the rolled processed food X as a heating process. Various methods can be used for heating, such as frying in an air fryer, grilling over charcoal or a heater, or heating in a microwave oven.

[0056] When using charcoal or similar methods to heat wound food X, the manufacturer prefers to rotate the rod 1 to ensure even heating. Figure 7 The automatic rotation device P shown is provided. The automatic rotation device P includes a first holding part P1 and a second holding part P2 that hold both ends of the rod 1, a support part P3 that supports the rod 1 from below, and a heating part P4.

[0057] The first retaining part P1 and the second retaining part P2 have protrusions that are approximately the same as or slightly smaller than the inner diameter of the rod body 10. These protrusions are inserted into both ends of the rod body 10, respectively, to hold the rod 1 suspended in the air. On the other hand, the construction of these retaining parts is not limited to this; for example, they can be clamp-like structures or structures that fit the two ends of the rod body 10 from the outside. By making both ends of the rod body 10 cylindrical, it can be held stably.

[0058] The first holding part P1 or the second holding part P2 is configured such that at least one of them can be driven to rotate, thereby rotating the food X about the rod 1 as an axis. More preferably, the other part can also be configured to be driven to rotate, and can be easily installed and removed by sliding along the axial direction of the rod 1.

[0059] The support part P3 is a thin plate member that is erected at a position separate from the first retaining part P1 and the second retaining part P2. It includes a recess in part in which the rod body 10 is supported so that it can rotate, thereby assisting the rotation of the retaining part.

[0060] The heating unit P4 is a heater located between the first holding unit P1 and the second holding unit P2, which heats the fish fillet 2 wound around the center of the rod 1. The manufacturer can adjust the heating of the food by adjusting the rotation speed of the holding unit and the heating unit P4.

[0061] In practice, when using the automatic rotating device P, the manufacturer places a portion of the rod 1 on the support P3, inserts one end of the rod 1 into the first holding part P1, and then inserts the other end into the second holding part P2, thereby holding the food X being wound and heated while rotating it.

[0062] After baking to a certain golden-brown color, the maker uses a brush to apply a seasoning liquid containing soy sauce and sugar to the rolled processed food X, or it is seasoned by soaking in the seasoning liquid after baking. Alternatively, the seasoning liquid can be applied to the rolled processed food X before heating.

[0063] As a variation, additional fish fillets 3' can be further wound onto the rod 1. In this case, the additional fish fillets 3' undergo a positioning process, a winding process, and a holding process. The starting point for winding one end of the additional fish fillet 3' is adjacent to the portion of the secondary fish fillet 3' located at the rod end 11 side. The additional fish fillet 3' is wound in the same forward direction as the secondary fish fillet 3, thereby forming a spiral that overlaps with the fish meat directly below. Furthermore, the other end of the additional fish fillet 3' is held between the surface of the rod 1 side of the spiral formed by the additional fish fillet 3' and the outward-facing surface of the secondary spiral portion 3A located below it.

[0064] Therefore, the manufacturer can add more rolled fish fillets to provide a heavier rolled processed food X. By systematically and continuously performing the same operation, the manufacturer can provide rolled processed food X of any weight. Preferably, the rolling is carried out until the weight of the rolled processed food X is about 120g to 150g, thereby ensuring convenient distribution and easy installation in an automatic rotating device P.

[0065] In addition, during the winding process, the fish fillet 2 is wound in the forward direction relative to the rod 1 to the turning point 102, and then the fish fillet 2 is wound in the backward direction relative to the rod 1 from the turning point 102. The wound fish fillets are thus crossed and firmly fixed, making it easy to fix one end 21 close to the other end 22.

[0066] In addition, by including a freezing process for freezing the fish fillet 2 and a thawing process for thawing the frozen fish fillet 2 before the positioning process, the fish fillet 2 can be softened, making the winding and holding processes easier.

[0067] In addition, the fish fillet 2 and the fish fillet 3 are separate from the fish fillet 2. Through a positioning process that uses one end of the fish fillet 3 as the starting point for winding against the rod, and a winding process that winds the fish fillet 3 in a manner that overlaps with the fish fillet 2, the fish fillet 2 and the fish fillet 3 can be firmly fixed at the same time.

[0068] Furthermore, the aforementioned rod material is bamboo, which prevents deformation even when frozen or heated, enabling the production of easily handled rolled food products. Additionally, its cylindrical shape further enhances its ease of handling.

[0069] Furthermore, by employing a heating process that includes holding both ends of the rod 1 and heating them, it is possible to mass-produce the wound food X through industrial processing. In particular, since the two ends of the wound food X are cylindrical, the food can be handled more easily.

[0070] Explanation of reference numerals in the attached figures X Wrapped processed foods 1. Bar stock 10-bar main body 101 Winding Start Point 102 Turnaround Point 103 Secondary winding start points 11. End of rod 2 fish fillets 20 Fish fillets 21 One end 22 The other end 2A Spiral Section 3 fish fillets 30 fish fillets 31. One end of the auxiliary 32 pairs at the other end 3A Secondary Helical Section 3' Add fish fillets P Automatic Rotation Device P1 First Holding Section P2 Second Holding Section P3 Support P4 Heating section.

Claims

1. A method for manufacturing processed food, comprising rolling fish fillets around a rod to produce rolled processed food, wherein, The manufacturing method of this processed food includes: The positioning process involves placing one end of the fish fillet against the rod as the starting point for winding; The winding process involves winding the fish fillet from one end into a spiral shape around the rod as an axis, forming a spiral portion; and The holding process involves inserting the other end of the fish fillet and holding it against the side of the rod of the spiral portion.

2. The method for manufacturing processed food according to claim 1, wherein, In the winding process, The fish fillet is wound relative to the rod in the forward direction to the turning point. The fish fillet is then wound backward relative to the rod from the turning point.

3. The method for manufacturing processed food according to claim 2, wherein, The following steps are included before the positioning process: The freezing process, which freezes the fish fillets; and The thawing process involves thawing the frozen fish fillets.

4. The method for manufacturing processed food according to claim 1, wherein, It has a secondary fish fillet that is separate from the fish fillet. The manufacturing method of this processed food includes: The positioning process involves placing one end of the sub-fish fillet against the rod as the starting point for winding; and The winding process involves winding the secondary fish fillet in a manner that overlaps with the main fish fillet.

5. The method for manufacturing processed food according to claim 1, wherein, The rod is made of bamboo.

6. The method for manufacturing processed food according to claim 1, wherein, The method for manufacturing this processed food includes a heating step of holding both ends of the rod and heating it.

7. A processed food product comprising a rod and a fish fillet wrapped and held in said rod, wherein, The fish fillet has: one end, which serves as the starting point for winding and abuts against the rod; another end, located on the opposite side of the first end; and a spiral portion, which forms a spiral around the rod as an axis between the first end and the other end for winding. The other end is inserted into and abuts against the side of the rod of the spiral portion and is held in place.

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