Seafood Imitation Product Tendon Layer Insertion Method

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Solution Overview

Problem

Conventional seafood imitating products struggle to accurately reproduce the tendon of seafood, leading to unsatisfactory visual and textural experiences, and the tendon often comes off easily from the flesh.

Innovation Solution

A method involving the formation of layers of flesh and tendon solutions with different viscosities, where a blade is used to create a cut in the flesh layer through the tendon layer, allowing the tendon solution to be inserted and solidified with the flesh solution.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Shape

If tendon is incorporated between the flesh to reproduce the tendon, then the visual appearance is improved, but the tendon easily comes off between the tendon and the flesh

Engineering Contradiction:

Improvetendon structureVSAvoidadhesion between tendon and flesh

Core Design Contradiction:

ShapeVSReliability

Solution Approach 1:

The invention divides the imitation seafood product into distinct layers: a flesh layer (first layer) and a tendon layer (second layer). This segmentation allows each layer to have optimized properties - the flesh layer provides the base structure while the tendon layer provides the characteristic tendon appearance and texture, preventing the adhesion problems that occur when tendon is simply incorporated into a homogeneous mixture.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The invention applies different material compositions and viscosities to different regions of the product. The flesh layer uses a first viscous material while the tendon layer uses a second viscous material with different rheological properties. This local differentiation ensures that the tendon layer maintains its structural integrity and adheres properly to the flesh layer, solving the adhesion problem while preserving the desired visual appearance.

Inventive Principle:

Principle #3Local quality

2Ease of manufacture

If conventional methods are used to produce seafood imitation, then the production process is simple, but the tendon cannot reproduce the tendon peculiar to seafood enough

Engineering Contradiction:

Improveproduction processVSAvoidtendon reproduction accuracy

Core Design Contradiction:

Ease of manufactureVSManufacturing precision

Solution Approach 1:

The production process is segmented into distinct stages: preparing the flesh layer, preparing the tendon layer, and combining them. This segmentation enables each layer to be optimized independently for its specific function while maintaining overall production efficiency. The tendon layer can be formulated with precise viscosity and compositional parameters to accurately reproduce seafood tendon characteristics.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

The invention uses composite material structures with at least two different viscous materials - one for the flesh layer and another for the tendon layer. This composite approach allows the tendon layer to have specific rheological properties that accurately mimic real seafood tendon, achieving high manufacturing precision in tendon reproduction while maintaining a relatively simple overall production process.

Inventive Principle:

Principle #40Composite materials

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This method successfully produces a seafood imitating product with a tendon that resembles real seafood, ensuring the tendon and flesh adhere well and replicates the color, cloudiness, and mouthfeel of red fish flesh when tapioca and lycopene are added and the product is frozen.

Implementation Method 1

forming a layer of the tendon solution on the layer of the flesh solution; inserting a blade from the above of the layer of the tendon solution, and making a cut in the layer of the flesh solution by the blade through the layer of the tendon solution; pulling up the blade and putting the tendon solution into the cut of the layer of the flesh solution

Methodology Applied

Scientific EffectViscosity difference:

Implementation Method 2

solidifying the flesh solution and the tendon solution

Methodology Applied

Scientific EffectSolidification:

Implementation Method 3

which further comprises freezing the solidified body after solidifying the flesh solution and the tendon solution

Methodology Applied

Scientific EffectFreezing: Freezing

Data Source

PatentUS20250024857A1Method for producing a seafood imitation product

Publication Date: 2025.01.23 FUKUICHI FISHERY CO LTD

AI summary

The object of the present invention is to provide a method for producing the reproducible seafood imitating product which can reproduce the flesh of the seafood better than before.A method for producing the seafood imitating product of the present invention is provided. This production method is a method for producing the seafood imitating product including dietary fiber comprising mixing dietary fiber and the first thickener in water to prepare a flesh solution, forming a layer of the flesh solution, preparing a tendon solution which includes titanium dioxide and/or calcium carbonate and the second thickener and has different viscosity from the flesh solution, forming a layer of the tendon solution on the layer of the flesh solution, inserting a blade from the above of the layer of the tendon solution and making a cut by the blade into the layer of the flesh solution through the layer of the tendon solution, pulling up the blade and putting the tendon solution into the cut of the layer of the flesh solution, and solidifying the flesh solution and the tendon solution.