JP2002223730A - Sauce for frozen food, frozen food for heating with microwave oven and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen food for heating with a microwave oven, suppressing or preventing the scorching of sauce even by heating a solid food material to the proper temperature with the microwave oven and increasing the viscosity of the sauce by the heating to an extent to enable the good mixing of the sauce with the solid food material to improve the deliciousness, a method for producing the frozen food and the sauce for the frozen food. SOLUTION: The sauce for frozen food contains a thickening polysaccharide and non-gelatinized starch and has a viscosity of <900 cP at 20 deg.C. The amount of the polysaccharide, etc., is set to give a viscosity of 1,500-7,000 cP when the sauce is heated with the microwave oven and cooled to 20 deg.C. The frozen food contains the sauce and a solid food material wherein the sauce has a viscosity of <900 cP at 20 deg.C when thawed at normal temperature and the viscosity of the sauce is 1,500-7,000 cP when the sauce is heated with the microwave oven and cooled to 20 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen food for heating in a microwave oven prepared by freezing sauce-containing foods such as hamburgers, curries, stews, boiled fish, etc., including a sauce and solid ingredients, a method for producing the same, and a method for producing the frozen food. More specifically, the present invention relates to a sauce for frozen food that can be used for cooking foods. The viscosity of the sauce itself, the solid food and the sauce are entangled with each other, and the frozen food for microwave cooking and the method for producing the frozen food can be used as the frozen food and the like, and the frozen food can be used for the frozen food and the like. About the source.

[0002]

2. Description of the Related Art In producing various sauces such as a demiglace sauce, a white sauce and a curry sauce, a method of increasing the viscosity of the sauce has been adopted in order to enhance the taste.
As a method of increasing the viscosity, a method of blending roux, starch, a thickener and the like and heating and cooking has been conventionally performed. At this time, for example, starch is gelatinized by heating, and once gelatinized starch cannot be ungelatinized again. by the way,
With the spread of microwave ovens, demand for various frozen foods that can be easily cooked in a short time without boil or the like is growing. However, usually, when the solid food material and the sauce of the frozen food are microwave-heated simultaneously, uneven heating occurs between the solid food material and the sauce, and the sauce is heated first. At this time, if the viscosity of the sauce is set high so that the solid food becomes entangled with the solid food, the sauce becomes overheated before the solid food is sufficiently heated, and there is a problem that the sauce is scorched. Such uneven heating can be suppressed to some extent by making the solid food material finer, but there are problems such as the size of the solid food material being limited and the texture of the solid food material being impaired. Accordingly, products have been developed in which the viscosity of the sauce is set low in advance by increasing the water content of the sauce or removing the thickener so that the sauce does not burn even when heated by a microwave oven. However, in this case, the water evaporates somewhat by microwave heating, and a slight increase in viscosity is observed, but a viscosity increase that is not easily entangled with the solid food material can be expected, and the entanglement between the sauce and the solid food material is poor,
There is a disadvantage that the original taste of the sauce is not accompanied.
Therefore, for example, in the case of a frozen food containing solid ingredients of a certain size, such as a frozen hamburger with a commercially available sauce, the food for boiling is mainly used in terms of taste, so that it is easy in a short time. There is a demand for development of a frozen food containing a sauce for heating a microwave oven, which can be easily cooked and has excellent taste. In addition, even in frozen foods such as curries containing solid foods other than large solid foods such as hamburgers, if the solid foods are heated in a microwave oven at an appropriate temperature, the sauce may be scorched.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to suppress or prevent the occurrence of scorching of a sauce even when the solid food material contained therein is heated to an appropriate temperature when cooked in a microwave oven. The viscosity of the sauce itself is increased by heating, and the solid food material and the sauce are entangled well, and the frozen food for microwave cooking and the method for producing the frozen food can be used as the frozen food, and the frozen food that can be used for the frozen food and the like. To provide a source for Another object of the present invention is to provide a frozen food for heating in a microwave oven, which can be stored in a frozen state, has good entanglement between a solid ingredient and a sauce, is excellent in taste, and can be easily cooked in a short time, and a method for producing the same. It is in.

[0004]

Means for Solving the Problems The present inventors have intensively studied to solve the above problems. First, determine the viscosity of the sauce that does not cause burning of the sauce by microwave heating,
Next, a means of increasing the viscosity of the sauce to a level at which the sauce is satisfactorily entangled with the solid food material by heating in a microwave oven was studied. As a result, the specific low-viscosity source before freezing contains thickening polysaccharides and / or ungelatinized starch, and is frozen without heat treatment that contributes to the increase in viscosity. By performing range heating, without causing scorching, raise the source viscosity to the desired viscosity,
We found that entanglement with solid foods could be good,
By this method, it is possible to control the increase in the source viscosity by a simple method of adjusting the type and the amount of the thickening polysaccharide and the ungelatinized starch according to the type and size of the solid foodstuff. The present invention has been completed.

That is, according to the present invention, it comprises a thickening polysaccharide and / or an ungelatinized starch, has a viscosity of less than 900 cP at 20 ° C., and comprises the thickening polysaccharide and / or an ungelatinized starch. Starch content of 20% after microwave cooking
A source for frozen food is provided, which has a viscosity of 1500 to 7000 cP when cooled to ° C. Further, according to the present invention, a frozen food which is prepared by freezing a source-containing food containing the above-mentioned frozen food sauce and a solid food, and is cooked and eaten by heating in a microwave oven. Wherein the viscosity of the frozen food sauce is less than 900 cP at 20 ° C., and the viscosity of the frozen food sauce contained when cooled to 20 ° C. after microwave cooking is 1500 to 7000 cP. The present invention provides a frozen food for heating a microwave oven. Furthermore, according to the present invention, the sauce-containing food containing the frozen food sauce and the pre-cooked solid food is accommodated in a container at a temperature at which the viscosity of the frozen food sauce does not substantially increase and frozen. A method for producing the above-mentioned frozen food for heating a microwave oven is provided. Furthermore, according to the present invention, there is provided a method for producing a frozen food for heating a microwave oven, wherein a sauce having a viscosity of less than 900 cP at 20 ° C. and a source-containing food including a solid food material are contained in a container and frozen. Before freezing the sauce-containing food, a predetermined amount of the thickening polysaccharide and / or ungelatinized starch is added and mixed at a temperature that does not substantially increase the viscosity of the contained sauce, and after the addition and mixing, the viscosity of the sauce is added. The method for producing a frozen food for heating a microwave oven is characterized by freezing without performing a heat treatment for substantially increasing the temperature of the frozen food.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail. The frozen food sauce of the present invention comprises a thickening polysaccharide and / or ungelatinized starch and has a viscosity of less than 900 cP at 20 ° C. If the viscosity at 20 ° C. is 900 cP or more, the source is scorched when heated in a microwave oven. The type of sauce is not particularly limited as long as it is liquid,
For example, demiglace sauce, white sauce, curry sauce and the like can be mentioned. In the present invention, the viscosity of the sauce is measured using a C-type viscometer (for example, CVR-2 manufactured by Tokimec).
0) means the viscosity measured at 20 ° C. and a rotor rotation speed of 20 rpm with the attached guard attached.

[0007] The thickening polysaccharide and / or ungelatinized starch to be added to the sauce for frozen foods of the present invention do not show a viscosity increasing effect at low temperatures below room temperature, for example, and reach a certain temperature. From the viewpoint that the viscosity of the sauce can be easily controlled before and after heating the microwave in the microwave and the amount of the mixture can be reduced, the starting temperature of the viscosity increasing action is low, and the maximum viscosity is particularly high. Is preferable. Examples of the ungelatinized starches include, for example, potato starch, tapioca starch, waxy corn starch, and these gelatinized starches that have not been gelatinized. In use, two or more types may be used. Preferred examples of the thickening polysaccharide include locust bean gum and / or tamarind seed gum.

The content of the thickening polysaccharide and / or ungelatinized starch is such that the viscosity when heated to microwave and cooled to 20 ° C. becomes 1500 to 7000 cP. This viscosity is appropriately determined from the above range according to the type of the sauce, the type of food using the sauce, the type and size of the solid food contained in the food, etc. so as to obtain the desired effect of the present invention. can do. For example, the content of the thickening polysaccharide and / or ungelatinized starch in the sauce used for the frozen hamburger with the sauce is set at 20 ° C. of the sauce.
Is preferably 300 cP or less,
20 after microwave heating according to the size of hamburger etc.
The source viscosity when cooled to <RTIgt;
The amount to be 000 cP can be appropriately determined according to the type of thickening polysaccharide and / or ungelatinized starch to be contained. In the case of an ordinary hamburger, the content of the thickening polysaccharide and / or the ungelatinized starch is preferably 0.03 to 3.0% by mass, particularly 0.1 to 1.5% by mass in the total amount of the sauce.
% By mass.

To prepare the frozen food sauce of the present invention, for example, first, various sauces such as demiglace sauce, white sauce and curry sauce are prepared so that the viscosity at 20 ° C. is less than 900 cP. Sauces are prepared using ingredients of various sauces in a conventional manner. Thereafter, the resulting sauce is cooled to a temperature that does not substantially increase the viscosity of the sauce, and the thickened polysaccharide and / or ungelatinized starch are
It can be obtained by a method of adding and mixing an amount such that the viscosity when heated in a microwave oven falls within the above-mentioned desired range. On this occasion,
In order to adjust the source viscosity at 20 ° C. to be less than 900 cP, for example, a method of decreasing the viscosity by increasing the amount of water or the like, a method of decreasing the viscosity without using a thickener to be used,
Examples of the method include a method of decreasing the viscosity by reducing the amount of the roux or starch used. Here, thickeners and starches are used to increase the viscosity of the sauce by cooking at the time of preparing the sauce, and are added and mixed later, and the viscosity of the sauce when heated in a microwave oven to a specific range. It is to be distinguished from the thickening polysaccharides and / or ungelatinized starches for raising.

The sauce for frozen foods of the present invention can be used by freezing as it is and heating it in a microwave oven or the like, or it can be frozen together with solid ingredients described later and used in frozen foods for heating a microwave oven. .

[0011] The frozen food for heating a microwave oven according to the present invention comprises the above-mentioned sauce for frozen food and a solid foodstuff. Further, if necessary, other foods and additives may be contained as long as the desired effects of the present invention are not impaired. The frozen food for heating a microwave oven of the present invention has a viscosity of less than 900 cP at 20 ° C. when naturally thawed at room temperature, and is cooled to 20 ° C. after heating and cooking in a microwave oven. When the viscosity of the frozen food sauce contained is 1500
７7000 cP. These viscosities are adjusted to the types and amounts of the thickening polysaccharides and / or ungelatinized starches contained in the source for frozen food within the above range according to the type and size of the solid food material. Can be determined as appropriate. For example, when the frozen food of the present invention is a frozen hamburger with a sauce, the source viscosity when naturally thawed at room temperature is particularly preferably less than 300 cP at 20 ° C., and the viscosity at 20 ° C. after microwave cooking is 2500 to 5000 cP.
Is particularly preferred. Here, the conditions of the microwave heating are appropriately set according to the type and size of the solid food contained in the frozen food, and furthermore, the amount is sufficient as long as the solid food is heated to an appropriate temperature. The type and amount of the thickening polysaccharide and / or ungelatinized starch are appropriately determined such that the viscosity of the sauce when heated in a microwave oven falls within the above range.

The solid food used for the frozen food for heating a microwave oven according to the present invention can be appropriately selected according to the type of the frozen food.
For example, various vegetables, seafood, meat, and the like used for hamburgers, curries, stews, boiled fish, and the like are mentioned, and these are cooked in advance before freezing. The source for frozen food and the solid food ingredient contained in the frozen food for heating a microwave oven according to the present invention may be any one that is put in the same container and frozen, and the source containing the source and the solid food ingredient previously combined. Even if the contained food is frozen in a container for freezing, the separately prepared frozen food sauce and the solid ingredients are combined into the same container and frozen as a sauce-containing food. May be.

In order to prepare the frozen food for heating a microwave oven according to the present invention, for example, a sauce-containing food containing the above-mentioned frozen food sauce and a pre-cooked solid ingredient is prepared by substantially reducing the viscosity of the frozen food sauce. Method of housing and freezing in a container at a temperature that does not raise the temperature (hereinafter, referred to as a first method),
Or a source having a viscosity of less than 900 cP at 20 ° C.
Source-containing food containing solid ingredients, a method of containing and frozen in a container, before freezing the source-containing food,
A heating treatment for adding and mixing a predetermined amount of the thickening polysaccharide and / or ungelatinized starch at a temperature at which the viscosity of the contained sauce does not substantially increase, and after the addition and mixing, substantially increases the viscosity of the sauce. Freezing method without performing
Method).

[0014] In the first method, the sauce-containing food is prepared by cooking the sauce and the solid ingredients together, cooling the sauce to a temperature that does not substantially increase the viscosity of the sauce, and then adding the thickening polysaccharide and / or Alternatively, even those prepared by adding and mixing a predetermined amount of ungelatinized starches, the frozen food sauce and the solid food material are separately prepared, and the viscosity of the frozen food sauce is substantially reduced. They may be combined under a temperature condition that does not increase.

In the second method, "the temperature at which the viscosity of the sauce contained is not substantially increased" is appropriately determined according to the type of the thickening polysaccharide and / or ungelatinized starch to be added and mixed. Can be determined. In the case of a thickening polysaccharide, the temperature may be lower than the temperature at which the thickening polysaccharide is dissolved by heating to develop a viscosity, and in the case of non-gelatinized starch, the non-gelatinized starch may be used. Should be lower than the temperature at which gelatinization starts. Further, "without performing a heat treatment for substantially increasing the viscosity of the sauce after the addition and mixing", does not perform a heat treatment at a temperature higher than the temperature at which the added and thickened polysaccharide is dissolved and the viscosity is increased. Alternatively, it means that the ungelatinized starch added and mixed is not subjected to a heat treatment at a temperature higher than the temperature at which gelatinization starts. However, performing the sterilization heat treatment for a short time without substantially increasing the source viscosity does not require that the viscosity of the source at 20 ° C. be 900 cP or more.

In the production method of the present invention, the container for accommodating the sauce-containing food is not particularly limited, but it is generated during heating in order to prevent the container from expanding when heated in a microwave oven and to maintain the taste. A container having a structure capable of discharging steam out of the container is preferable. In the production method of the present invention, freezing can be carried out in the same manner as in the case of producing normal frozen food, and the obtained frozen food can be eaten by a predetermined microwave cooking. At this time, the microwave heating conditions are determined in advance according to the type and amount of the thickening polysaccharide and / or ungelatinized starch to be added, depending on the type of the frozen food, the size of the solid food material, and the like. The selection can be performed under the determined conditions. For example, in the case of a frozen hamburger with a sauce, it is 3 to 10 in a microwave oven of 600 W.
It is preferable to determine the composition and size of each material, the initial viscosity of the sauce, and the like so that the heat treatment conditions are on the order of minutes.

[0017]

The frozen food sauce of the present invention has a low initial viscosity of less than 900 cP at 20 ° C., so that burning during microwave cooking can be suppressed and prevented, and a predetermined amount of the thickening polysaccharide and / or Alternatively, since non-gelatinized starch is blended, the viscosity of the sauce after microwave cooking can be increased to 1500 to 7000 cP at 20 ° C. which makes the sauce delicious. Therefore, it is useful for sauces for hamburgers, demiglace sauce, curry sauce, white sauce, etc. for microwave cooking. Further, the frozen food for heating a microwave oven of the present invention comprises the frozen food sauce of the present invention and a solid foodstuff, and the viscosity of the frozen food sauce contained when naturally thawed at room temperature is 90 ° C. at 90 ° C.
Less than 0 cP and 20 ° C. after microwave heating
When it is cooled down, it contains a thickening polysaccharide and / or ungelatinized starch so that the viscosity of the frozen food sauce contained is 1500 to 7000 cP, so that it can be preserved by freezing, In addition, the viscosity of the sauce is moderately increased by microwave heating, and even if the solid ingredients are heated to the appropriate temperature, the sauce does not scorch.In addition, a delicious food in which the solid ingredients and the sauce are moderately entangled can be produced in a short time. Can be easily obtained. The production method of the present invention employs a method of freezing in a state in which the viscosity-increasing action of the thickening polysaccharide and / or ungelatinized starches that appropriately increases the viscosity of the sauce by heating is not exhibited, The frozen food for heating a microwave oven having the desired effects can be easily and simply obtained.

[0018]

The present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not limited to these examples. In addition, the viscosity in an example is a C-type viscometer (manufactured by Tokimec, CVR-20), a guard is attached, 20 ° C,
This is a value measured under the condition of a rotor rotation speed of 20 rpm.

Example 1 Water was added to a commercially available demiglace sauce and heated to a viscosity of 10
Adjusted to 0 cP. Next, after the sauce was naturally cooled to room temperature, 1.0% by mass of a modified starch of ungelatinized potato starch (gelatinization start temperature: 64 ° C.) was added to the sauce, and uniformly dispersed by a mixer. 75 g of the obtained sauce and 130 g of pre-cooked hamburger are filled in a product name “Range Pom” (a container having a structure for discharging steam generated by microwave heating out of the container, manufactured by Meiwa Pax Co., Ltd.), and vacuum-packed. And frozen to prepare a frozen hamburger with sauce. The obtained frozen hamburger with sauce was cooked in a microwave at 600 W for 6 minutes. The product temperature of the obtained hamburger had been raised to an appropriate temperature of 75 ° C. After about 3 minutes of heating, boiling of the sauce was observed, but the sauce was not scorched, and the hamburger and the sauce were well entangled by the thickened sauce. The viscosity of the sauce at this time is 3
It was 500 cP.

Example 2 Water was added to a commercially available demiglace sauce, and the mixture was heated to a viscosity of 10%.
Adjusted to 0 cP. Next, after the sauce was naturally cooled to room temperature, the locust bean gum was added to the sauce in an amount of 0.1%.
3% by mass was added and uniformly dispersed by a mixer. 75 g of the obtained sauce and 130 g of hamburger cooked in advance,
The product was filled in a brand name “Range Pom” (manufactured by Meiwa Pax), vacuum-packed and frozen to prepare a frozen hamburger with sauce. The obtained frozen hamburger with sauce was cooked in a microwave at 600 W for 6 minutes. The product temperature of the obtained hamburger had been raised to an appropriate temperature of 75 ° C. After about 3 minutes of heating, boiling of the sauce was observed, but the sauce was not scorched, and the hamburger and the sauce were well entangled by the thickened sauce. The viscosity of the sauce at this time is 4
It was 500 cP.

Comparative Example 1 0.5 mass% of the ungelatinized potato starch used in Example 1 and water were added to a commercially available demiglace sauce, and the mixture was heated to a viscosity of 3500 cP. Was prepared. 75 g of the obtained sauce and 130 g of a pre-cooked hamburger were filled in a brand name "Range Pom" (manufactured by Meiwa Pax), vacuum-packed and frozen to prepare a frozen hamburger with the sauce. The obtained frozen hamburger with sauce was cooked in a microwave at 600 W for 6 minutes. The temperature of the obtained hamburger was raised to an appropriate temperature of 75 ° C., but the boiling of the sauce was observed from about 3 minutes after heating, and when the cooking was completed, severe burning occurred and the texture and flavor were significantly impaired. Was gone. At this time, the viscosity of the sauce was 7000 cP.

Comparative Example 2 Water was added to a commercially available demiglace sauce, and the mixture was heated to a viscosity of 10%.
Adjusted to 0 cP. 75 g of the obtained sauce and 130 g of a pre-cooked hamburger are sold under the brand name “Range Pom”
(Manufactured by Meiwa Pax), vacuum-packed and frozen to prepare a frozen hamburger with sauce. The obtained frozen hamburger steak is placed in a microwave oven at 600 W for 6 hours.
Cooked for minutes. The temperature of the hamburger obtained was raised to an appropriate temperature of 75 ° C, and there was no scorch of the sauce. Was. At this time, the viscosity of the sauce was 1000 cP.

Comparative Example 3 Commercially available demiglace sauce was added to locust bean gum 0.1%.
3% by mass and water were added and heated to adjust the viscosity to 4500 cP. 75 g of the obtained sauce and 130 g of a pre-cooked hamburger were filled in a brand name "Range Pom" (manufactured by Meiwa Pax), vacuum-packed and frozen to prepare a frozen hamburger with the sauce. The obtained frozen hamburger with sauce was cooked in a microwave at 600 W for 6 minutes. The temperature of the obtained hamburger was raised to an appropriate temperature of 75 ° C., but the boiling of the sauce was observed from about 3 minutes after heating, and when the cooking was completed, severe burning occurred and the texture and flavor were significantly impaired. Was gone. At this time, the viscosity of the sauce was 8,500 cP.

Claims (6)

[Claims] Claims 1. A thickened polysaccharide and / or ungelatinized starch, having a viscosity of less than 900 cP at 20 ° C, and a content of the thickened polysaccharide and / or ungelatinized starch. Has a viscosity of 1 when cooled to 20 ° C after microwave cooking.
A source for a frozen food, which has an amount of 500 to 7000 cP. 2. The non-gelatinized starch is at least one of potato starch, tapioca starch, waxy corn starch, and non-gelatinized modified starch, and the thickening polysaccharide is locust bean gum and / or The sauce for frozen food according to claim 1, which is tamarind seed gum. 3. Frozen food obtained by cooking and eating a frozen food containing the sauce for frozen food according to claim 1 or 2 and a solid ingredient by heating in a microwave oven, which is naturally thawed at room temperature. In this case, the viscosity of the frozen food sauce contained is less than 900 cP at 20 ° C, and the viscosity of the frozen food sauce contained when cooled to 20 ° C after microwave cooking is 1500 to 7000 cP. A frozen food for heating a microwave oven. 4. The sauce for frozen food according to claim 1,
4. The microwave oven according to claim 3, wherein the sauce-containing food containing the pre-cooked solid ingredients is contained in a container and frozen at a temperature at which the viscosity of the frozen food sauce does not substantially increase. Method of manufacturing frozen foods. 5. The method for producing a frozen food for heating a microwave oven according to claim 3, wherein a sauce-containing food containing a sauce having a viscosity of less than 900 cP at 20 ° C. and a solid ingredient is contained in a container and frozen. Prior to freezing the sauce-containing food, a predetermined amount of thickening polysaccharide and / or ungelatinized starch is added and mixed at a temperature at which the viscosity of the contained sauce is not substantially increased, and the sauce is added after the addition and mixing. A method for producing a frozen food for heating a microwave oven, wherein the frozen food is frozen without performing a heat treatment for substantially increasing the viscosity of the food. 6. The method according to claim 4, wherein the solid food is a hamburger.