Decorated food and method for producing decorated food

Abstract

To provide a delicious and beautiful decorative food capable of being easily attached to a rice ball, an egg or the like when decorating the rice ball, the egg or the like, and hardly falling off.SOLUTION: The edible powder is mixed with an edible pigment raw material, common salt, etc., and the mixture is formed into a thin rod-like shape, etc., so as to be readily inserted into the white rice and readily folded when used and the formed product is baked or dried. Further, by using a food color raw material having a particle diameter of 500 μm or less, the folded cross section can be formed into a smooth hemisphere or a substantially flat surface. As a result, the decorative food in which the "eye prepared by cutting and sticking the sheet laver" is replaced with the "insertable rod-shaped or wedge-shaped eye" is provided.SELECTED DRAWING: Figure 8

Description

[Technical Field]

[0001] The present invention relates to decorated food products. [Background technology]

[0002] In recent years, decorative bento boxes known as deco bento have become popular, and there are increasing opportunities to include rice balls in bento boxes that resemble popular characters by attaching "eyes cut out of food-grade nori." In response to this trend, a seaweed punch that can cut out the nori to be attached to rice balls has been proposed (Patent Document 1).

[0003] Also proposed is a food decorating material, a food decorated material, a confectionery decorating agent, or a method for producing the same, which includes a coloring step of coloring and flavoring granular soybean food with a dye (Patent Document 2). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Utility model registration 3116116 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-34424 Summary of the Invention [Problem to be solved by the invention]

[0005] The problem to be solved is that when decorating bento boxes, if rice balls made from white rice or the like are attached with seaweed pieces created using a cut-out punch as described in Patent Document 1 or "eyes cut out from food-grade seaweed" cut out with scissors or a cutter, the pieces often fall off when the bento box is opened after a while. Also, when the entire rice ball is wrapped in seaweed to prevent the pieces from falling off, the color scheme becomes "white eyes cut out," which is the opposite. Furthermore, "eyes cut out from food-grade seaweed," which have a natural color, are time-consuming to cut out and may require chopsticks or tweezers to attach, which also takes time.

[0006] On the other hand, Patent Document 2 proposes a manufacturing method for food decoration materials that includes a coloring step in which granular soy protein is colored with a dye, but this is used by mixing or by placing it on the surface to coat it, and is not suitable for simply inserting the finished decorated material into other objects. Therefore, it does not have the effect of preventing the material from falling off after it has been attached to the rice ball.

[0007] Furthermore, confectioneries and cakes sometimes use eyes made of chocolate, which, while suitable in terms of flavor when used on Western-style confectioneries, has the drawback of not being suitable for use in lunch boxes containing rice or other foods, as the flavor does not blend well with the food. Furthermore, the chocolate melts when placed in a lunch box that is still warm. [Means for solving the problem]

[0008] The present invention solves the above-mentioned problems by providing a decorated food product that is made by mixing edible flour and food coloring, shaping, and then baking or drying it, and is characterized by being edible. The present invention provides a new decorated food product with the following configuration and characteristics. Note that the present invention is not limited to a mixture of edible flour and food coloring, and may include other foods.

[0009] Specifically, this is a decorative food made by mixing edible flour (wheat flour, potato starch, rice flour, or cornstarch) with edible coloring ingredients, salt, and water to form a dough, and then baking or drying it, and is characterized by containing 80 to 120% by mass of edible coloring ingredients relative to the edible flour.

[0010] Furthermore, the decorative food is characterized in that the food coloring material of the decorative food has a particle size of 500 μm or less.

[0011] The particle sizes in the following examples were measured using a digital microscope. (KEYENCE VHX-2000) Specifically, the samples were prepared using food coloring materials adjusted for each particle size, and after photographing them with a digital microscope, the images were analyzed and the particle sizes were obtained using the circle area equivalent method. The D90 value of the particle diameter used in the present invention is the diameter at which 90% of the particles in a sample have a diameter equal to or less than this value. The particle diameter of the present invention is obtained by photographing the prepared sample with a digital microscope, performing image analysis, and using the circle area equivalent method. In this specification, the particle diameter is the D90 value determined by the circle area equivalent method, as defined above.

[0012] Furthermore, it is preferable that the food coloring material of the decorative food is one or two selected from the group consisting of sesame, carrot powder, beet powder, matcha, kelp powder, cod roe powder, and processed products thereof.

[0013] The decorative food of the present invention has a rod or wedge shape with a cross section of I, 1, ○ (circle), U, V, or X, a diameter or one side of the cross section being 1 to 30 mm, preferably 2 to 6 mm, and an overall length of 0.3 to 30 cm. It is preferable that the aspect ratio of the overall shape, where one side or diameter of the cross section is the length, is 1:1 to 1:300. [Effects of the Invention]

[0014] The decorated food of the present invention is produced as described above and therefore has the following effects.

[0015] The decorative food of the present invention is a food produced by mixing edible flour with an edible coloring material, salt, and water, forming the dough, and then baking or drying it, and is characterized in that the edible coloring material is used in a ratio of 80 to 120 mass% to the edible flour. Therefore, for example, in the case of a black decorative food, when decorating rice or the like, it is possible to produce a firm molded body, which can be inserted, resulting in a clear, eye-catching appearance and maintaining adhesion strength inside the lunch box over time.

[0016] Furthermore, the food coloring material is made of one or more natural or naturally derived materials selected from the group consisting of sesame, carrot powder, beet powder, matcha green tea, kelp powder, cod roe powder, and processed products thereof, thereby making it possible to produce a safe decorative food product without using any additives.

[0017] Furthermore, conventional decorative nori seaweed is simply cut out from sheets of nori seaweed and placed on top of them with chopsticks or tweezers, resulting in a flat appearance, whereas the decorative food of the present invention is made into a rod or cylinder shape to create smooth black eyes, and when shaped into a wedge, it can be given an eye-like hemispherical appearance to decorate rice and other dishes.

[0018] Furthermore, the decorated food of the present invention can be easily folded by hand after baking, and when folded, the cross section is I-shaped, L-shaped, O-shaped, V-shaped, V-shaped, or X-shaped, with a vertical diameter of 1 to 30 mm, preferably 2 to 6 mm, and an overall length of 0.3 to 30 cm, making it easy to fold by hand and use when decorating lunch boxes or cooking. Furthermore, the specific shape allows it to be quickly inserted into rice or the like, and it is also possible to design expressions, etc., which greatly reduces the effort and time required for attachment.

[0019] Furthermore, as described in claims 1 and 4, by mixing the edible coloring material with wheat flour, rice flour, etc., and molding it into a suitable diameter, length, and shape, such as a thin rod or a pointed wedge, and then baking it, the molded body after baking is hard and firm, making it possible to quickly and easily attach it to rice balls, boiled eggs, bread, etc. as an ``edible decoration that can be inserted,'' and it becomes an edible decoration that will not easily fall off inside a bento. [Brief explanation of the drawings]

[0020] [Figure 1] This is a graph showing the particle size of the food coloring material of the present invention on the horizontal axis and the roughness (highest-lowest gap) of the cross section of the prepared decorative food observed with a digital microscope on the vertical axis. [Figure 2] 1 is a schematic diagram showing the shape of a circle-shaped decorated food product of the present invention. [Figure 3] 1 is a schematic diagram showing the shape of a V-shaped decorated food product of the present invention. [Figure 4] 1 is a schematic diagram showing the shape of a U-shaped decorated food product of the present invention. [Figure 5] 1 is a schematic diagram showing the form of a type I decorated food product of the present invention. [Figure 6] 1 is a schematic diagram showing the shape of an X-shaped decorated food product of the present invention. [Figure 7] 1 is a schematic diagram showing the shape of an L-shaped decorated food product of the present invention. [Figure 8] 1 is an example of the use of the circle-shaped decorated food and the U-shaped decorated food of the present invention in rice balls. [Figure 9] 1 is an example of the use of the V-shaped decorated food of the present invention in rice balls. [Figure 10] 1 is an example of the use of the circle-shaped decorated food and the V-shaped decorated food of the present invention in rice balls. [Figure 11] indicates a wedge-shaped product. DETAILED DESCRIPTION OF THE INVENTION

[0021] The present invention will be described with reference to FIGS.

[0022] The decorated food of the present invention is made by a compounding ratio and particle size compounding ratio, and is a decorated food shaped as shown in Figures 2 to 7, and is used by inserting I, l, ○, U, V, and X shapes into rice balls, etc.

[0023] As shown in Figures 8 to 10, by inserting I, l, O, U, V, and X shapes into rice balls and other items, it is possible to express facial expressions.

[0024] Furthermore, when the food is formed into a wedge shape as shown in Figure 11, it can be used without folding. The decorated food of the present invention can obtain a uniform, deep color appearance by using food coloring material with a particle size of 500 μm or less, and preferably with a particle size of 200 μm or less, which can obtain an even more uniform, deep color appearance, and when the decorated food is folded after baking, a smooth cross section can be obtained.

[0025] The decorated food is in a shape that can be easily folded by hand after baking, and when folded, the cross-sectional diameter or one side is I, l, O, U, V, or X-shaped, the cross-sectional diameter is 1 to 30 mm, preferably 2 to 6 mm, and the overall length is 0.3 to 30 cm. These decorated foods can be folded at any position in the longitudinal direction, for example, as indicated by the dashed line in Figure 2, and the folded decorated foods are arranged as shown in Figures 8 to 10. Furthermore, when shaped like a wedge as in Figure 8, they can be used without folding. Preferably, they are in a rod or wedge shape that is sufficiently hard so that they will not easily fall off when inserted into white rice.

[0026] Hereinafter, an embodiment of the present invention will be described with reference to FIGS.

[0027] FIG. 2 is a perspective view of an embodiment of the present invention, which can be folded by hand and inserted into rice balls, boiled eggs, bread, etc., with the cross-sectional portion 2 protruding from the surface of the rice ball, etc., making it possible to create the appearance of eyes, a nose, a mouth, etc.

[0028] FIG. 2 is a perspective view of an embodiment of the present invention. The decorated food described above is made into a long rod shape to provide inexpensive materials, and is in a form that can be easily folded at the points indicated by the dashed lines for use.

[0029] Figures 2 to 11 show examples of the present invention, in which the edible flour of the present invention is one or more selected from the group consisting of wheat flour, potato starch, rice flour, and cornstarch, and when it is molded and baked, it has a sufficiently hard form that it can be inserted into rice balls, boiled eggs, or bread.

[0030] 2 to 11 show examples of the present invention, in which the edible coloring material of the present invention is one or more selected from the group consisting of sesame, carrot powder, beet powder, powdered seaweed, matcha green tea, kelp powder, and cod roe powder, and is characterized in that all natural raw materials, including the edible powder, are used, and the material is formed into a shape with sufficient hardness, making it possible to insert the material into rice balls, boiled eggs, or bread to create decorative foods that will not easily fall off.

[0031] The molded article of the present invention may be any moldable article, and examples thereof include those molded by extrusion molding, injection molding, die-cut molding, and the like.

[0032] 2 to 11 show examples of the present invention, and the decorated food of the present invention is in a form that can be produced by extrusion molding in a pre-baked state.

[0033] 2 to 11 show examples of the present invention, and the decorated food of the present invention has a form that can be produced by injection molding in a pre-baked state.

[0034] Figures 2 to 11 show examples of the present invention. The decorated food of the present invention is in a form that can be shaped into a long rod before baking, and can be easily folded and used after baking, making it possible to provide inexpensive materials.

[0035] FIG. 11 shows an example of the present invention, in which the decorated food of the present invention is made in a wedge shape with a pointed tip, which makes it easier to attach quickly. [Example]

[0036] The method for producing the decorated food of the present invention will be described below with reference to examples, but the scope of the present invention is not limited to the following examples.

[0037] More specific examples of the present invention will be described below. <Example 1: Examination of the blending ratio of food coloring ingredients> Wheat flour, sesame seeds, and salt were mixed in the proportions shown in Table 1 below, and dissolved salt in water was added little by little. This was mixed well and shaped into a ball 3 mm in diameter and 5 cm in length. Using the same procedure, two other balls were prepared: one made by dissolving wheat flour, carrot powder, and salt in water, and another made by dissolving wheat flour, kelp powder, and salt in water; these are shown in Tables 2 and 3. Next, these balls were baked in an oven heated to 160°C for 20 minutes. After baking and allowing to cool sufficiently, the balls were evaluated for surface color, the color and appearance of the cross section when folded by hand, the taste, and the ease of shaping. [Table 1]

[0038] In Table 1 above, (1) shows a case where 200% by mass of food coloring raw material was blended with edible flour. Although it was not so hard that it could not be shaped, it did not harden after baking and the appearance was not good. In (2) where 133% by mass of food coloring raw material was blended, it was shaped, but some parts crumbled when pressed with a finger after baking. In addition, the color was black and the texture was crispy, but the taste was bitter to some people and not very good. In (3) where 120% by mass of food coloring raw material was blended, it was shaped well, the texture was crispy, the taste was fragrant, and the color was black. Furthermore, in (4) where 100% by mass of food coloring raw material was blended with edible flour, it was possible to shape it firmly, the texture was crispy, the taste was fragrant, there was a sesame flavor, and it was possible to bake a good product with a uniformly black appearance and cross-section. In the case of (5) where 80% by mass of food coloring raw material was mixed with edible flour, the dough was able to be molded into a cohesive shape, but the texture was crunchy and hard, the sesame flavor was weak, and the color was slightly grayish, so the evaluation was acceptable.In the case of (6) where 50% by mass of food coloring raw material was mixed with edible flour, the dough did not cohere well at the molding stage, and although it was difficult to mold, the texture was hard, the taste was powdery, and it could not be said to be tasty, and the color was whitish, not black, so it was not good. [Table 2]

[0039] In Table 2 above, (1) shows a case where 200% by mass of food coloring raw material was mixed with edible flour. The dough was difficult to shape due to poor cohesion, and after baking it was too hard and could not be folded. Furthermore, the color was orange, but the taste was bitter and not very good. In (2) where 133% by mass of food coloring raw material was mixed, the dough was able to be shaped, but the dough was poorly cohesive and somewhat difficult to fold, and after baking it was difficult to fold. Furthermore, the color was orange, but the taste was bitter and not very good. In (3) where 120% by mass of food coloring raw material was mixed, the dough was well-formed, had a good crispy texture, was orange in color, and had a good carrot flavor. Furthermore, in (4) where 100% by mass of food coloring raw material was mixed with edible flour, the dough was well-formed, had a crispy and good texture, had a carrot flavor, and was baked with a uniform orange color in both appearance and cross-section. In (5), when 80% by mass of food coloring material was mixed with the food flour, the dough was well-formed, but after baking it was somewhat hard, had an orange color, a gentle carrot flavor, and was rated acceptable.In (6), the dough was poorly formed at the forming stage, and although it was difficult to form, it became hard over time after baking, had a gentle carrot flavor, but the color was whitish and not good. [Table 3]

[0040] In Table 3, (1) above, when the food coloring raw material was blended at 200% by mass with the edible flour, the shaping was poor and impossible. In (2) when the food coloring raw material was blended at 133% by mass, the shaping was poor and difficult, and after baking it had a kelp flavor, but cracks occurred and it was not good. In (3) when the food coloring raw material was blended at 120% by mass, the shaping was good, there were few cracks, the color was green, the taste was kelp flavored, and it was rated as acceptable. Furthermore, in (4) when the food coloring raw material was blended at 100% by mass with the edible flour, the shaping was good, the shaping was hard after baking, the taste was kelp flavored, there were few cracks, and it was a good green product that was baked. In (5) when the food coloring raw material was blended at 80% by mass with the edible flour, the shaping was good, but it was somewhat hard, the color was green, the taste was kelp flavored, and it was rated as acceptable. In (6), when 80% by mass of food coloring material was mixed with edible flour, the product was molded well, but was somewhat hard, and although the taste was kelp flavor, the color was whitish green and not good.

[0041] <Example 2: Examination of the blending ratio of edible flour> Mix rice flour, sesame seeds, and salt in the proportions shown in Table 1 below, then add the dissolved salt in water little by little. Mix well and shape into balls 3 mm in diameter and 5 cm in length. Next, bake in an oven at 160°C for 20 minutes. After baking and allowing to cool sufficiently, evaluate the surface color, as well as the color and appearance of the cross section when folded by hand, the taste, and the difficulty of shaping. [Table 4]

[0042] In Table 4 above, (1) shows a case where 200% by mass of food coloring raw material was mixed with edible flour. The dough was able to be molded into a cohesive shape, but did not harden after baking, crumbled when pressed with a fingertip, and had a poor appearance. A bitter taste was also observed. In (2) where 133% by mass of food coloring raw material was mixed, the dough was able to be molded into a cohesive shape, but some parts crumbled when pressed with a finger after baking. Although the color was black, some people found the taste bitter and not very good. Furthermore, in (3) where 120% by mass of food coloring raw material was mixed, the dough was able to be molded into a cohesive shape and had a certain degree of hardness after baking. The taste was also good, with a fragrant sesame flavor and a black color. Furthermore, in (4) where 100% by mass of food coloring raw material was mixed with edible flour, the dough was able to be molded into a cohesive shape, had a good crispy texture, was delicious with a fragrant sesame flavor, and was uniformly black in both appearance and cross-section. In the case of (5) where 80% by mass of food coloring material was mixed with food flour, molding was possible but the consistency was not good. The taste was sesame-flavored and the color was black, so the evaluation was acceptable. In (6), the dough did not cohere well during the molding stage, making molding difficult, the taste was powdery and not tasty, and the appearance was whitish and not black, so it was not good.

[0043] From the results of Table 4 above and Table 1 of Example 1, it was confirmed that although there are differences in the starch and protein content of the edible flour when wheat flour and rice flour are used as the edible flour, when the ratio of edible coloring material to edible flour as described in claim 1 is 80 to 120% by mass, the conditions for decorative food can be met in terms of molding, texture, taste and appearance. Furthermore, the scope of the present invention is not limited to the examples of edible flour described in this example.

[0044] Example 3: Study of particle size of food coloring materials Below we explain a comparison of examples in which commercially available sesame seeds were used as the raw material for food coloring (black), and five types of ground sesame seeds with different particle sizes were prepared by changing the grinding time, and decorative foods were made.

[0045] These five types of ground sesame seeds (6g) were mixed with wheat flour (6g), water (3g), and salt (0.6g) in the proportions shown in Table 5 below, and then formed into cylinders 3mm in diameter and 5cm in length. These were then baked in an oven at 160°C for 20 minutes to produce five samples with different sesame particle sizes.

[0046] The D90 values ​​of the particle sizes of the sesame seeds used as the food coloring material below are 200 μm, 300 μm, 500 μm, 1000 μm, and 3000 μm, respectively.

[0047] The particle sizes in the following examples were measured using a digital microscope. (KEYENCE VHX-2000) Specifically, the samples were prepared using food coloring materials adjusted for each particle size, and after photographing them with a digital microscope, the images were analyzed and the particle sizes were obtained using the circle area equivalent method. The D90 value of the particle diameter used in the present invention is the diameter at which 90% of the particles in a sample have a diameter equal to or less than this value. The particle diameter of the present invention is obtained by photographing the prepared sample with a digital microscope, performing image analysis, and using the circle area equivalent method. In this specification, the particle diameter is as defined above.

[0048] The evaluation method was to manually fold each sample prepared according to sesame particle size, and observe the cross section with a digital microscope (KEYENCE VHX-2000). The roughness of the cross section was measured using height measurement (highest-lowest gap) in 3D image processing, and the visual smoothness and color tone of the folded cross section were also evaluated. Figure 1 shows the relationship between particle size and cross-sectional roughness (the gap between the highest and lowest points). In the figure, different marks are used depending on the evaluation of the smoothness and color tone of the cross-section. ● indicates a smooth cross-section with a uniform black color tone (good), ■ indicates a cross-section with a slightly reduced smoothness and uniformity, but with a nearly black color tone (good to fair), and ▲ indicates a product that can be molded and is fully capable of serving its role as a decorative food, but has an uneven cross-section and lacks uniformity in color tone (fair). As is clear from this figure, a particle size of 500 μm provided a sheared surface with good smoothness and color tone, and a particle size of 200 μm was particularly excellent in both smoothness and color tone of the sheared surface. [Table 5] [Table 6]

[0049] The results in Table 6 and Figure 1 indicate that the decorative foods using food coloring materials with particle diameters of 200 μm had significantly smaller cross-sectional maximum-minimum values ​​(μm) than samples using food coloring materials with particle diameters larger than 200 μm. The cross-sectional maximum-minimum values ​​(μm) of Sample 3, which used material with particle diameters of 500 μm, were approximately two times higher than those of Sample 1, which used material with particle diameters of 200 μm. The cross-sectional maximum-minimum values ​​(μm) of Sample 4, which used material with particle diameters of 1000 μm, were approximately 2.4 times higher than those of Sample 1, which used material with particle diameters of 200 μm. Furthermore, the cross-sectional maximum-minimum values ​​(μm) of Sample 5, which used material with particle diameters of 3000 μm, were approximately 4.3 times higher than those of Sample 1, which used material with particle diameters of 200 μm. This indicates a correlation between particle diameter and cross-sectional maximum-minimum values. This means that by using food coloring materials with a particle size of 200 μm, it was possible to reduce the unevenness of the cross section. Therefore, when food coloring materials with a particle size of 200 μm are used, the cross section is smoother than when materials with a particle size larger than 200 μm are used, and when inserted into food, it looks like an eye, which increases the commercial value of food used to decorate bento boxes.

[0050] <Example 4: Comparison of adhesion rate of this decorative food by vibration> Below, an example will be described in which the decorative food of the present invention and cut-out pieces of nori seaweed are attached to rice balls, and the adhesion rates are compared after the rice balls are vibrated a certain number of times.

[0051] The evaluation was performed by visually checking for the presence or absence of the decorative food A and cut-out seaweed B shown below. The decorative food of the present invention attached to the rice ball and the decorative seaweed of the comparative example with a diameter of 3 mm were placed in a plastic container and left in that state for 3 hours, after which the container was vibrated 20 times each in the vertical and horizontal directions over a width of 30 cm. After 4 hours from the start of the test, the presence or absence of the decorative food was checked, and the number of attached decorative food A of the present invention and cut-out seaweed of the comparative example B was tallied and evaluated.

[0052] The comparative example A used in the vibration test was a decorated food product of the present invention. Edible flour and edible color raw materials were mixed in the proportions shown in Table 3 below, and salt dissolved in water was added little by little to each mixture. The mixture was mixed well and formed into a cylindrical shape with a diameter of 3 mm and a length of 5 cm. This was then baked in an oven heated to 160°C for 20 minutes. After baking, it was allowed to cool sufficiently and cut into 1 cm lengths to produce sample A. The nori sheets of comparative example B were cut into 3 mm diameter circles with scissors.

[0053] The above Comparative Example A was attached by inserting the seaweed into the rice ball, taking advantage of one of the features of the present invention, while the comparative example Nori B was attached by placing it on the surface of the rice ball and pressing it lightly, which is a common method used in the past. [Table 7] [Table 8]

[0054] The results in Table 8 show that the decorated food A of the present invention was able to withstand vibration even in a humid plastic container, and no falling off was observed. However, the comparative example B fell off in a test under the same conditions. The adhesion rate for decorated food A was 100%, while the adhesion rate for comparative example B was 24%.

[0055] From the above results, it can be said that the decorative food A of the present invention was able to significantly reduce the amount of falling off compared to conventional decoration methods. This means that the "seaweed eyes" that are attached at the time of completion do not fall off when the bento is opened, and a decorative food was created that can remain firmly attached even after being subjected to intense vibrations. Although examples of the present invention have been shown above, the present invention is not limited to these descriptions. [Industrial Applicability]

[0056] The decorated food of the present invention can be easily folded by hand after baking, and when folded, its cross section is I, l, O, U, V, or X-shaped, with a vertical diameter of 1 to 30 mm, preferably 2 to 6 mm, and its overall length is 1 to 30 cm, making it easy to fold by hand and suitable for use in decorating lunch boxes or cooking, and it is available at low cost.

[0057] The decorative food of the present invention is rod-shaped or wedge-shaped and can be used without being broken by hand, and can be quickly inserted into rice, greatly reducing the labor and time required for attachment. Therefore, it can also contribute to time savings when used as decoration for finished foods sold in stores.

[0058] The decorative food of the present invention is made by mixing the edible coloring material with wheat flour, rice flour, or the like, forming it into a suitable diameter, length, and shape, such as a thin rod or wedge, and then baking it.The baked product is firm and has a shape that can be easily inserted into food ingredients, i.e., it is an "edible insertable rod-shaped decoration" that can be quickly and easily attached to rice balls, boiled eggs, bread, sweets, etc., and can become an edible decoration that will not easily fall off inside a bento box or on sweets.Therefore, even when used as a product, it can be manufactured in a food factory, transported, put on display in stores, sold, and will not fall off until just before eating. [Explanation of symbols]

[0059] 1. Round decorative food 2. Cross section of a decorative food in the shape of a circle 3 V-shaped decorative food 4. V-shaped decorative food cross section 5 U-shaped decorative food 6 U-shaped decorative food cross section 7. I-type decorative food 8 I-shaped decorative food cross section 9 X-shaped decorative food 10 X-shaped decorative food cross sections 11 L-shaped decorative food 12 L-shaped decorative food cross sections 13 Wedge-shaped decorative food insert 14 Wedge-shaped decorative food hemisphere

Claims

1. A decorated food comprising a molded product of mixing edible flour with a food coloring material and salt, wherein the ratio of the edible coloring material to the edible flour is 80 to 120% by mass.

2. 2. The decorative food according to claim 1, wherein the food coloring material of the decorative food has a particle size of 500 μm or less as measured by the circle area equivalent method using a D90 value.

3. 3. The decorated food according to claim 1, wherein the food coloring material is one or more selected from the group consisting of sesame, carrot powder, beet powder, matcha green tea, kelp powder, and cod roe powder.

4. The decorative food according to claim 1 or 2, wherein the decorative food is a rod-shaped decorative food, the cross section of which is I, l, O, U, V or X-shaped, the diameter or one side of the cross section is 1 to 30 mm, the length of the long side of the rod is 0.3 to 30 cm, and in the case of a U-shaped, X-shaped or V-shaped decorative food, the diameter of the U-shaped, X-shaped or V-shaped decorative food placed inside a circle is also 1 to 30 mm, and the overall length is 0.3 to 30 cm.

5. 5. A method for producing a decorated food according to any one of claims 1 to 4, characterized in that edible flour is mixed with an edible coloring material, salt, and water to form a dough, and then the dough is baked or dried to produce a molded body.

Images