Method for producing processed food and processed food

Abstract

To provide a method for producing an easily handleable winding processed food which firmly holds a food on a rod material while keeping both ends of the rod material in a desired shape, and to provide the food.SOLUTION: The present invention that solves the above-described problems is a method for manufacturing a wound food product including a positioning step of bringing one end 21 of a half body 2 into contact with a rod material 1 as a starting point of winding, a winding step of winding the half body 2 around the rod material 1 from the one end 21 as an axis to form a spiral portion 2A, and a holding step of inserting the other end of the half body 2 into a surface of the rod material 1 side of the spiral portion 2A and holding the half body 2 in contact therewith.SELECTED DRAWING: Figure 3

Description

[Technical Field]

[0001] The present invention relates to a wrapped processed food product mainly using fish fillets. [Background technology]

[0002] In the Nanyo region of Ehime Prefecture in the Shikoku region of Japan, a food made by wrapping hairtail fillets spirally around a stick and seasoning them is popularly known as "tachiuo maki." Details are described, for example, in Non-Patent Document 1. Patent Document 1 also describes a food made by wrapping fish fillets around burdock. [Prior art documents] [Patent documents]

[0003] [Non-Patent Document 1] Ministry of Agriculture, Forestry and Fisheries, "Our Local Cuisine: Tachiuo Maki (Swordfish Roll) in Ehime Prefecture," [Retrieved August 6, 2024], Internet<URL: https: / / www.maff.go.jp / j / keikaku / syokubunka / k_ryouri / search_menu / menu / tachiuo_maki_ehime.html> [Patent Document 1] Special Publication No. 55-25829 Summary of the Invention [Problem to be solved by the invention]

[0004] Unless the food is firmly held on the rod, the wrapping may come undone unintentionally when the food is grilled or eaten, making it difficult to handle. In contrast to this, in the foods described in Non-Patent Document 1 and Patent Document 1, the end of the fish fillet is inserted into a slit in a rod or into a gap between multiple rods in order to hold the fillet firmly. However, when notches are made in the cross section of the rod or when the rods are bundled together, the shapes of both ends of the rod become uneven, which poses a problem that makes it difficult to carry out subsequent industrial processing.

[0005] In view of the above problems, the present invention aims to provide a method for producing an easy-to-handle wrapped processed food product that firmly holds the food product on the rod while maintaining both ends of the rod in the desired shape, and to provide such a food product. [Means for solving the problem]

[0006] The present invention, which solves the above-mentioned problems, is a method for producing a wrapped processed food by wrapping half of a fish around a rod, and includes a positioning step in which one end of the half is placed against the rod as the starting point for wrapping, a winding step in which the half is wound spirally from the one end around the rod as an axis to form a spiral portion, and a holding step in which the other end of the half is inserted into the rod-side surface of the spiral portion and held in contact with it. Also, there is a wrapped processed product comprising a rod material and half a fish body wrapped around the rod material and held thereon, wherein the half body has one end that abuts against the rod material as the starting point of the wrapping, another end located on the opposite side of the one end, and a spiral portion that is wrapped around the rod material between the one end and the other end to form a spiral with the rod material as its axis, and the other end is held in abutment against the rod material side surface of the spiral portion. With this configuration, both ends of the half body are held without processing both ends of the bar material, and a tightly wound product can be provided. [Effects of the Invention]

[0007] The present invention, which solves the above problems, can provide a method for producing an easy-to-handle wrapped processed food product in which the food product is firmly held on the rod while maintaining both ends of the rod in the desired shape, and can also provide such a food product. [Brief explanation of the drawings]

[0008] [Figure 1] 10A to 10C are explanatory diagrams of a positioning step of a wound workpiece according to an embodiment of the present invention. [Figure 2] 1 is an explanatory diagram of a winding step of a wound product according to an embodiment of the present invention. FIG. [Figure 3]1A to 1C are explanatory diagrams of a winding step and a holding step of a wound workpiece according to an embodiment of the present invention. [Figure 4] 10A and 10B are explanatory diagrams of a positioning step and a winding step for a secondary half of a wound product according to an embodiment of the present invention. [Figure 5] 10A and 10B are explanatory diagrams of a winding step and a holding step for a secondary half of a wound product according to an embodiment of the present invention. [Figure 6] 1A to 1C are explanatory diagrams illustrating a manufacturing process of a wound product according to an embodiment of the present invention. [Figure 7] 1 is an explanatory diagram of a heating step of a wound product according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, a method for producing a wrapped processed food according to each embodiment of the present invention will be described in detail with reference to the drawings. The description will be made in the order of the configuration of the embodiment, the method of implementation, and modified examples. The following embodiments are merely examples of the present invention, and the present invention is not limited to the following embodiments. Furthermore, the term "substantially" in the application documents is a concept that includes cases where the subsequent shape is chamfered or rounded, and where the elements that make up the shape are deformed or changed in length within a range that does not impair the purpose or effect of the configuration.

[0010] <Embodiment> As shown in Figure 3(b), the wrapped processed food X of the present invention comprises a rod 1 and a fish half 2 wrapped around the rod 1, the half 2 having one end 21 that abuts against the rod 1 as the starting point of the wrapping, the other end 22 located on the opposite side of the one end 21, and a spiral portion 2A that is wound around the rod 1 between the one end 21 and the other end 22 to form a spiral around the rod 1, the other end 22 being held in abutment against the surface of the spiral portion 2A facing the rod 1. This allows the other end 22 to be firmly held in place. The wrapped processed food X further comprises a secondary half 3 that is wrapped around the spiral portion 2A. Here, Figures 1 to 5 are schematic diagrams showing the process of completing the wrapped processed food X, with Figure 1(a) showing only the rod 1 around which the half 2 is wrapped, and Figure 5(b) showing the finished food.

[0011] The rod 1 is a round rod with a length-to-outer diameter ratio of approximately 5:1 to 15:1, and in this embodiment is a cylinder with a length of approximately 20 cm and an outer diameter of approximately 2 cm. Any material may be used for the rod 1, but it is preferable to use a plant-based rod, such as bamboo, wood such as cedar or cypress, or fruit such as sugarcane or pineapple core. A plastic rod with high insulating and heat-resistant properties may also be used. The most preferable material is bamboo, as its fragrance enhances its palatability and it is resistant to deformation even when heated.

[0012] The rod 1 has a rod body 10 and rod ends 11, which are both ends of the rod body 10. Here, the starting point of winding the half 2 on the rod body 10 is referred to as a winding starting point 101, and the position where the spiral portion 2A, which will be described later, turns back is referred to as a turning point 102. Similarly, the starting point of winding the secondary half 3 is referred to as a secondary winding starting point 103.

[0013] Both winding starting point 101 and turning point 102 are located away from rod end 11. More specifically, winding starting point 101 is located 25% to 40% of the length of rod 1 from rod end 11, and turning point 102 is located about 15% to 30% of the length from the end opposite winding starting point 101, with turning point 102 being closer to rod end 11. Additionally, secondary winding starting point 103 is located about 15% to 30% of the length from the end on the winding starting point 101 side, so that the area around which half 2 and secondary half 3 are wound is symmetrical overall. Because turning point 102 and secondary winding starting point 103 are located at least 15% of the length of rod 1, it is easy for users to hold and for manufacturers to heat.

[0014] The half 2 is a fillet obtained by filleting a fish into three pieces, and its raw material is hairtail (Trichiurus lepturus) or a fish of the hairtail family. As an alternative, the half 2 may be a fish with a long, slender body or a large fish, such as eel, conger eel, conger eel, halfbeak, or swordfish. It is also possible to use pork or chicken that has been processed and formed into the shape of a half. When using hairtail, it is preferable to use a half body 2 having a width (length in the short direction) of 5 cm or less, which reduces the influence of bones and makes the wrapping work easier.

[0015] The secondary body 3, like the half body 2, is a fillet obtained by filleting a fish into three pieces, and is made from the same type of fish as the half body 2. In particular, the half body 2 and the secondary body 3 may be the right and left halves when the fish is filleted into three pieces. Like the half body 2, the secondary body 3 has a secondary one end 31 at the end on the head side, a secondary other end 32 at the end on the tail side, and a secondary spiral portion 3A that is wound in a spiral shape.

[0016] One end 21 is the end on the head side of the body half 2, and the other end 22 is the end on the tail side of the body half 2. As a result, one end 21 is made wider than the other end 22, improving the holding performance at the starting point of wrapping. The spiral portion 2A is made so that the body halves 2 partially overlap each other, and as a result, the ends of the body halves 2 are not exposed, further improving the holding performance.

[0017] In this embodiment, the spiral portion 2A spirals forward, then turns back at the turning point 102, spiraling 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, improving holding performance. In addition, the skin side of the half body 2 abuts against the bar 1.

[0018] The other end 22 extends to the first turn of the spiral formed from the one end 21, and is inserted from the rod end 11 side between the first turn of this spiral portion 2A and the rod 1. This holds the other end 22 at a position away from the rod end 11, preventing the other end 22 from unintentionally falling off.

[0019] The secondary half 3 forms a secondary spiral 3A by having the secondary end 31 abut against the rod body 10 at the secondary winding starting point 103 and winding in the forward direction so as to overlap with the half 2. The secondary winding starting point 103 is adjacent to the winding starting point 101 on the rod end 11 side. The secondary spiral 3A is arranged so as to overlap the entire half body 2, and the secondary other end 32 is held in place by being inserted between the surface of the adjacent secondary spiral portion 3A facing the bar 1 and the outward-facing surface of the underlying spiral portion 2A.

[0020] <Manufacturing method> A method for producing the wrapped processed food X according to an embodiment of the present invention will be described in detail below. The wrapped processed food X is produced by a manufacturer according to the steps shown in FIG. The present invention is a method for producing a wrapped processed food, which includes a positioning step in which one end 21 of the half 2 is placed against the rod 1 as the starting point for wrapping, a winding step in which the half 2 is wound spirally from the one end 21 around the rod 1 as an axis to form a spiral portion 2A, and a holding step in which the other end of the half 2 is inserted into the surface of the rod 1 side of the spiral portion 2A and held in contact with it.

[0021] First, in the filleting process, the producer fillets the fish. Specifically, the head and the part containing the internal organs are cut off, and by cutting from the head side with a knife, the fish is divided into three pieces: the right half, the left half, and the backbone. Of these, the right half or the left half is used as half 2 or sub-half 3. Half 2 and sub-half 3 are then sterilized and disinfected.

[0022] Next, the manufacturer freezes the half 2 and the sub-half 3 in the freezing process. The temperature during this process is preferably -18°C or below, and the process is carried out for at least three hours to completely freeze the fish. The water inside the cells forms ice crystals, which expand and destroy the cells, softening the fish when thawed, making it easier to wrap or insert the fish as described below. The manufacturer may also transport the half 2 and the sub-half 3 frozen in the freezing process.

[0023] Next, in the thawing step, the manufacturer thaws half 2 and sub-half 3. The thawing is preferably carried out for 5 to 6 hours in an environment of +8°C, for example, and is preferably continued until the ice crystals inside half 2 or sub-half 3 are completely removed.

[0024] Next, the manufacturer salts the half 2 and the sub-half 3 in salt water for at least 5 minutes. The salt content of the salt water is preferably 3% or more, which is higher than the osmotic pressure of saltwater fish. This removes the fish's odor and removes the moisture lost during the thawing process, improving the taste. The thawing step may be carried out in conjunction with the salting step by immersing the food in salt water.

[0025] Next, as a positioning step, the manufacturer brings the leather side of one end 21 of the half 2 into contact with the wrapping starting point 101, and presses down the one end 21 in this state, as shown in FIG. 1(b).

[0026] Next, as shown in Figure 2(a), in the winding process, the manufacturer winds the half 2 spirally in the forward direction to form the spiral portion 2A up to the turning point 102. At this time, since adjacent half bodies overlap in the front-to-back direction, the boundaries of the half bodies 2 are pressed down and the rod body 10 is not exposed, allowing for tight winding.

[0027] Next, as shown in Figure 2(b), the manufacturer winds the half 2 in a spiral in the backward direction, winding it up to the vicinity of one end 21 as shown in Figure 3(a). At this time, the lower half 2 and the upper sub-half 3 intersect, increasing the holding force.

[0028] Next, in the holding step, the manufacturer inserts the other end 22 and holds it between the spiral portion 2A and the rod 1, as shown by the dashed line in Figure 3(b). The insertion point is between the surface of the half 2 facing the rod body 10 and the rod body 10 during the first turn of the spiral portion 2A, and it is preferable to insert it at least 1 cm. This allows the first turn of winding, including the one end 21, and the other end 22 to be firmly held in place at the same time.

[0029] If the weight of the wrapped processed food X is not sufficient, the manufacturer performs the positioning step, the wrapping step, and the holding step for the secondary half 3. As shown in Figure 4(a), in the positioning step of the secondary half 3, the manufacturer abuts the leather side of the secondary end 31 against the secondary winding starting point 103. Because the secondary winding starting point 103 is located adjacent to the one end 21 or the other end 22, the rod body 10 is not exposed between the half 2 and the secondary half 3, allowing for strong winding.

[0030] Next, the manufacturer winds the secondary half 3 in the forward direction as shown in Figures 4(b) and 5(a). By winding in the same direction as the secondary half 2, the secondary half 3 and the secondary half 2 directly below are positioned so that they intersect, allowing for a tighter winding. The winding method is similar to that of half 2, but as shown in Figure 4(b), the second spiral of sub-spiral portion 3A is arranged so that it overlaps more with the earlier spiral (first spiral) than with the other portions. This firmly fixes the first spiral of spiral portion 2A and reduces the step at the end. According to the above, a highly decorative wrapped processed food is formed in which the half of the food is wrapped so that the center is raised and the edges become thinner.

[0031] Next, as a step of holding the secondary half 3, the manufacturer inserts the secondary other end 32 as shown by the dashed line in Figure 5(b). The insertion point is between the surface of the secondary half 3 facing the rod body 10 and the half 2 directly below it in the spiral at the end of the secondary spiral portion 3A including the secondary other end 32, and the secondary other end 32 is fixed by inserting it at least 1 cm. This forms the wrapped processed food X.

[0032] Next, the manufacturer freezes the rod body 10 with the halves 2 wrapped around it in this state as a freezing process. It is preferable to freeze the rod body 10 in an environment of -18°C or below for at least 3 hours until it is completely frozen. By freezing the rod body 10 in this wrapped state, it is less likely to lose its shape even if it is subjected to a slight impact.

[0033] Finally, in the packaging process, the manufacturer vacuum-packs the frozen wrapped processed food X. At this time, since the rod material has no notches or other cuts, the packaging is difficult to tear from the inside, and since it has become solid from being frozen, it can be packed without losing its shape. As a result, it is possible to provide a method for producing a wrapped processed food X in which the food (2, 3) is firmly held on the rod 1 while both ends of the rod 1 are kept cylindrical, and to provide such a food.

[0034] In all of the above winding processes, the bar 1 is fixed, and the gripper holding the half 2 rotates around the bar 1. The winding direction is always clockwise when viewed from the right side, and keeping the rotation direction constant simplifies the structure and improves the quality of the winding.

[0035] When the wrapped processed food X obtained by the above-mentioned manufacturing method is made edible, the manufacturer heats the wrapped processed food X as a heating step. Various methods can be used for heating, such as frying in a fryer, grilling over charcoal or a heater, or heating in a microwave oven.

[0036] When the wrapped processed food X is grilled over charcoal or the like, it is preferable for the manufacturer to rotate the rod 1 to ensure uniform heating, and an automatic rotation device P as shown in Figure 7 may be used. 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.

[0037] The first holding portion P1 and the second holding portion P2 have protrusions that are approximately the same as or slightly smaller than the inner diameter of the rod body 10, and these protrusions are inserted into both ends of the rod body 10 to hold the rod material 1 in the hollow. However, the structure of these holding portions is not limited to this, and they may be configured to clamp like a clip, or to fit both ends of the rod body 10 from the outside. The cylindrical shape of both ends of the rod body 10 allows for stable holding. At least one of the first holding part P1 and the second holding part P2 is provided so as to be rotatable when driven, thereby rotating the wrapped processed food X around the axis of the rod 1. More preferably, the other is provided so as to be driven to rotate, and may be slidable in the axial direction of the rod 1 to facilitate attachment and detachment.

[0038] The support portion P3 is a thin plate member that stands at a position away from the first holding portion P1 and the second holding portion P2, and includes a recess in one portion. This portion rotatably supports the rod body 10, thereby supporting the rotation of the holding portion.

[0039] The heating part P4 is a heater provided between the first holding part P1 and the second holding part P2, and heats the half 2 wrapped around the center of the bar 1. The manufacturer can adjust the degree of heating of the food by adjusting the rotation speed of the holding parts and the heating part P4.

[0040] When a manufacturer actually uses the automatic rotating device P, he places a portion of the rod 1 on the support part 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 to hold the wrapped processed food X and heat it while rotating it.

[0041] Once the food has browned to a certain extent, the manufacturer applies a seasoning liquid containing soy sauce and sugar to the wrapped processed food X using a brush or the like, or soaks the food in the seasoning liquid after baking to season it. Note that the seasoning liquid may also be applied to the wrapped processed food X before heating.

[0042] As a modified example, an additional half 3' may be further wound around the rod 1. In this case, the positioning step, winding step, and holding step are performed for the additional half 3'. The starting point for winding one end of the additional half 3' is adjacent to the rod end 11 side of the portion where the secondary end 31 of the secondary half 3 is provided. The additional half 3' is wound in the forward direction in the same way as the secondary half 3, thereby forming a spiral that overlaps with the fish meat directly below. The other end of the additional half 3' is held in place by being inserted between the surface of the spiral formed by the additional half 3' facing the rod 1 and the outward surface of the secondary spiral portion 3A below it. In this way, the manufacturer can provide a heavier wrapped processed food X by adding more halves to be wrapped. By continuing the same operation inductively, the manufacturer can provide a wrapped processed food X of any weight. Preferably, wrapping is continued until the weight of the wrapped processed food X reaches about 120 g to 150 g, which ensures convenience in distribution and makes it easier to place on the automatic rotating device P.

[0043] In the winding process, the half 2 is wound around the bar 1 in the forward direction up to the turning point 102, and then the half 2 is wound around the bar 1 in the backward direction from the turning point 102, so that the wound halves cross and are firmly fixed, and further, one end 21 and the other end 22 are brought close to each other, making it easier to fix them.

[0044] Furthermore, by including a freezing step of freezing the half body 2 and a thawing step of thawing the frozen half body 2 before the positioning step, the half body 2 can be softened to facilitate the operations of the wrapping step and holding step.

[0045] Furthermore, the method has a secondary half 3 separate from the half 2, and includes a positioning step of placing one end of the secondary half 3 on a rod as a starting point for winding, and a winding step of winding the secondary half 3 so that it overlaps the half 2, thereby enabling the secondary half 3 and the half 2 to be firmly fixed at the same time.

[0046] Furthermore, since the rod material is made of bamboo, it is less likely to deform when frozen or heated, and it is possible to provide an easy-to-handle wrapped processed food X. Furthermore, since the rod material is cylindrical, it is easier to handle.

[0047] Furthermore, by including a heating step in which both ends of the rod 1 are held and heated, the wrapped processed food X can be handled industrially and mass-produced. In particular, since both ends of the wrapped processed food X are cylindrical, the food can be handled more easily. [Explanation of symbols]

[0048] X Wrapped processed foods 1 bar 10. Rod body 101 Winding starting point 102 Turning Point 103 Sub-winding starting point 11 Rod end 2 half body 20 Half Body 21 One end 22 Other end 2A Spiral part 3 Secondary body 30 Secondary body body 31 Vice end 32 Sub-other end 3A Minor helix 3' additional half body P Automatic rotation device P1 First holding part P2 Second holding part P3 support part P4 heating section

Claims

1. A method for producing a wrapped processed food by wrapping half of a fish around a rod material, comprising: a positioning step of contacting one end of the half body with the bar material as a starting point for winding; a winding step of winding the half body from the one end in a spiral shape around the rod material as an axis to form a spiral portion; and a holding step of inserting the other end of the half into the surface of the spiral portion on the rod side and holding it in contact with it.

2. The winding step includes: The half body is wound around the bar in a forward direction up to a turning point; 2. The method for producing processed food according to claim 1, wherein the half body is wound around the rod material in a backward direction from the turning point.

3. Before the positioning step, A freezing step of freezing the half body; The method for producing a processed food according to claim 2, further comprising a thawing step of thawing the frozen half body.

4. A secondary body part separate from the body part, a positioning step of contacting one end of the secondary half with the bar material as a starting point for winding; The method for producing a processed food according to claim 1, further comprising a wrapping step of wrapping the secondary half around the primary half so that the secondary half overlaps the primary half.

5. The method for producing processed food according to claim 1, wherein the rod material is bamboo.

6. The method for producing a processed food according to claim 1, further comprising a heating step of heating the rod while holding both ends of the rod.

7. A wrapped processed product comprising a rod and a half of a fish wound and held around the rod, The half body has one end portion that contacts the rod material as a starting point of winding, another end portion that is located on the opposite side of the one end portion, and a spiral portion that is wound between the one end portion and the other end portion to form a spiral with the rod material as an axis, The other end is inserted into and held in contact with the surface of the spiral portion on the rod side.

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