PROBLEM TO BE SOLVED: To provide a formed food product in which fibers are stretched for alignment, specifically the orientation of fibers are controlled for better biting/binding and better final cooked shape by lessening the myosin activity.SOLUTION: Provided is a cooked formed food product, including a formed food product having a constantly changing diameter and having a constant cooked shape without stripping off from the product, the cooked formed product also maintaining its shape during being cooked and having the textures of straight grain. Also provided is a method of providing a cooked meat patty, which comprises: placing a meat patty in an oven； changing the shape of the meat patty to be constant in the diameter； suppressing completely or nearly completely the stripping off of the meat from the meat patty； maintaining the shape during the cooking of the meat patty； and bringing the meat patty into contact constantly with the oven to let the meat patty have a constant color.SELECTED DRAWING: None【課題】製品が、より良い噛み心地（bite）／結合および最終料理形状に制御をもたらすより少ないミオシン活動性を有する線維を整列するように伸ばされた成形食品の提供。【解決手段】成形食品であって、成形食品の直径が一定に変化しかつ成形食品からの製品の剥がれ落ちがないという一定の料理形状を有する成形食品を含み、成形食品が調理の間その形状を保持し、成形食品が柾目の質感を有する、調理された成形食品。調理された食肉パティを提供する方法であって、食肉パティを焼き器に置くステップと、形状を前記食肉パティの直径において一定に変化させるステップと、食肉パティからの食肉の剥がれ落ちがほとんどまたは全くないステップと、食肉パティの調理の間形状を保持するステップと、食肉パティを前記焼き器に一定に接触させ、食肉パティに一定の色を生じさせるステップと、を含む方法。【選択図】なし
