【０００１】
【発明の属する技術分野】
本発明は、棒状に成形した調理食品及びこの調理食品を用いた調理パン用具材に関する。
【０００２】
【従来技術】
最近の社会情勢、すなわち、主婦の社会進出、単身赴任者の増加、結婚しない独身者の増加等に伴い、持ち帰り弁当や持ち帰り惣菜などの調理済み食品（調理食品）の需要が増大している。そして種々の調理済み食品が市販され、更にそのまま或いはパン粉を付けてフライするだけの冷凍惣菜も多く出廻っている。また、バンズの間に調理食品を挟んだハンバーガー、或いは背割りしたロールパンに調理食品を載せたり挟んだりしたいわゆる調理パンの需要も大きい。調理パンの場合、多くは調理した具材をその都度計量しパンに挟んで販売しているが、具材の計量操作が煩雑で、更に具材の種類が多い場合はその管理に大変な労力を要する。
【０００３】
【発明が解決しようとする課題】
本発明は、棒状にすることで、食べやすく、また取り扱いやすくした調理食品（調理済み食品）を提供することを目的とする。また本発明は、取り扱いやすく、計量制御が簡単な調理パン用具材を提供することを目的とする。
【０００４】
【課題を解決するための手段】
本発明者らは、上記の課題を解決すべく種々検討した結果、調理済み食品を棒状にすることに着目し、本発明を完成した。
すなわち、本発明は、固形食材及び／又は流動食材を調理した食品に食品用結着材を加え混合した後、押出機で棒状に押出してなる棒状の調理食品である。また本発明は、固形食材及び／又は流動食材を調理した食品に食品用結着材を加え混合した後、押出機でケーシングに充填してなる棒状の調理食品である。これらの棒状の調理食品は冷凍して保存するのが好ましい。また、これらの棒状の調理食品はレトルト殺菌して常温での保存性を高めてもよく、レトルト殺菌後に冷蔵保管してもよい。上記の棒状の調理食品は、調理パンの具材に適する。また、食べやすい外食用のフライ用具材に適する。
【０００５】
【発明の実施の形態】
本発明で用いる固形食材としては、肉類、魚介類、米飯類、野菜類、果実類、麺類、豆類等或いはこれらの加工品が挙げられる。また、流動食材としては、ソース類、クリーム類、牛乳類、豆乳類などが挙げられる。また、食品用結着材は、調理食品を押出機で棒状に成形したとき、調理食品がばらばらにならないように、結着力を向上させるために用いるものである。すなわち、押出機で棒状に成形するときにかかる圧力によって調理食品同士を結着させことができる食材である。この食品用結着材には、米飯、米粉、卵白、乳カゼイン、小麦グルテン、大豆蛋白、アルギン酸ソーダ、カラギーナン、ゼラチン、寒天等が用いられる。これらは単独で、或いは２種以上を組み合わせて用いる。
【０００６】
食品用結着材には、炊飯した米が好ましい。米飯又は米粉を用いた場合は単独で使用できる。卵白、乳カゼイン、小麦グルテン、大豆蛋白、アルギン酸ソーダ、カラギーナン、ゼラチン、寒天等は２種以上を組み合わせて使用するのが好ましい。食品用結着材は調理食品に対し１重量％以上用いるのが好ましい。
【０００７】
本発明では、固形食材及び／又は流動食材を調理した食品（すなわち、調理済み食品）に、食品用結着材を加え混合する。この固形食材及び／又は流動食材の調理は、通常行われている煮たり、蒸したり、焼いたりなどの方法で行なう。加熱調理した食品に、上記の食品用結着材を添加し、充分に混合する。この際、更に加熱調理が必要な場合は加熱調理を行なう。その後、この混合物を冷蔵庫で一晩冷却し、品温を２０℃以下好ましくは１５℃以下まで下げてから押出し成形して棒状にする。
【０００８】
次に、押出し成形に用いる押出機としては、油圧式、空気圧式、真空式を使用することができる。押出機のノズルは、直径５〜３０ｍｍ、長さ１５０〜３００ｍｍのものが好ましい。また、押出し圧力は２〜２０ｋｇ／ｃｍ２、好ましくは３〜１０ｋｇ／ｃｍ２である。押出機で棒状に押出した調理食品は、５０〜２００ｍｍの長さに切断するのが好ましい。棒状に成形した後、−２０℃以下、好ましくは−２５℃〜−３５℃の冷凍庫で急速冷凍して保存することができる。
【０００９】
また、押出機で棒状に押出した調理食品をケーシングに充填するには、調理食品を充填機に入れ、塩化ビニリデンフィルム又はナイロンフィルムで作ったケーシングに充填する。また、ケーシングに充填した後、レトルト殺菌する。このレトルト殺菌は通常の方法で行なう。すなわち、ケーシングに充填したものをバッチ式或いは連続式のレトルト装置に入れ、湿熱殺菌する。殺菌は、一般には１２０℃の温度で１４〜２０分間程度行なうが、１０５〜１１５℃の温度で行なうセミレトルト、１３０℃の温度で行なうハイレトルトでもよい。そして、レトルト殺菌後は常温保管或いは冷蔵可能である。
【００１０】
上記の如くしてして得た棒状の調理食品は、そのまま食してもよいし、必要に応じて電子レンジで温めるなど簡単な調理を施して食してもよい。また、パン粉などを付けてフライにしてもよい。
【００１１】
また、本発明の棒状の調理食品は、特に調理パンの具材に適する。すなわち、棒状の調理食品をパンの大きさに合わせて切り、背割りしたロールパンに挟むだけで調理パンが得られる。長さを調整すればよく、従来の如く具材を秤で一々計量をする必要がないので簡単である。そして、食材を変えて種々の棒状の調理食品を揃えておき、また場合によってはその２種以上を組み合わせて用いれば、好みに応じて種々の味を味わうことができる。
【００１２】
実施例１ マカロニグラタン
鶏肉５重量％、マカロニ４．５重量％、玉ねぎ５．５重量％、ホワイトソース９重量％、牛乳１２．５重量％、水４６重量％、加工澱粉５重量％、調味料適当量、食用油４重量％及び食品用結着剤（アルギン酸ソーダを主体とする千葉製粉株式会社の製品、商標名ミキシングフォーマーＳＣ）２重量％を材料に用いた。鶏肉、マカロニ、玉ねぎをそれぞれ１０ｍｍ程度の大きさ（押出機のノズルの直径の半分程度の大きさ）にカットし加熱した。次いで、ホワイトソース、牛乳、水、調味料を加えて、マカロニグラタンを通常方法で調理した。次に、食用油と食品用結着剤を混合した混合物、及び水に溶いた加工澱粉を、マカロニグラタンに加え均一に混合し、１０℃以下の冷蔵庫で一晩冷却した。翌日、品温が１２℃であることを確認し、直径１８ｍｍ、長さ２２０ｍｍのノズルを備えた押出機を使用して加圧３ｋｇ／ｃｍ２で棒状に成形した。次いで、−２５〜−３５℃の冷凍庫で急速冷凍した。
この冷凍した棒状の調理食品（マカロニグラタン）を、常法に従って調製して成形したパン生地の上に配置し、約２３０℃のオーブンで約２０分間焼成した。出来上がった調理パンは、パンの上にマカロニグラタンが載っており、風味、食感ともに優れ、美味であった。
【００１３】
実施例２ ミートソース
豚肉８重量％、玉ねぎ１２．５重量％、セロリ１．５重量％、ニンニク０．１重量％、ケチャップ２５重量％、水３５重量％、加工澱粉５重量％、調味料適当量、食用油２．５重量％、及び食品用結着剤（アルギン酸ソーダを主体とする千葉製粉株式会社の製品、商標名ミキシングフォーマーＳＣ）１．２５重量％を材料に用いた。
豚肉、玉ねぎ、セロリ、ニンニクをそれぞれ１０ｍｍ程度の大きさ（押出機のノズルの直径の半分程度の大きさ）にカットし加熱した。次いで、ケチャップ、水、調味料を加え通常の方法でミートソースを加熱調理した。その後食用油脂と食品用結着材とを混合した混合物、及び水に溶いた加工澱粉をミートソースに加え、十分混合し、１０℃以下の冷蔵庫で一晩冷却した。翌日、品温が１２℃であることを確認し、直径１８ｍｍ、長さ２２０ｍｍのノズルを備えた押出機を使用して加圧２ｋｇ／ｃｍ２で棒状に成形した。その後、−２５〜−３５℃の冷凍庫で冷凍した。
この冷凍した棒状の調理食品を、ロールパンを背割りしてその上に配置し、約２００℃のオーブンで約５分間焼成した。出来上がった調理パン（ミートソース味）は風味、食感ともに優れ、美味であった。
【００１４】
実施例３ ビビンバ
もやし１２．５重量％、人参７重量％、ぜんまい６重量％、米飯２９重量％、水２９重量％、及び調味料（しょう油、酢、みりん、豆板醤、塩、砂糖、コチジャン）適当量を材料に用いた。
もやし、人参、ぜんまいをそれぞれ１０ｍｍ程度の大きさ（押出機のノズルの直径の半分程度の大きさ）にカットして加熱し、次いで調味料（しょう油、酢、みりん、豆板醤、塩、砂糖、コチジャン）を加え加熱した。これを、炊き上げた米飯にかき混ぜながら加え一様にした。その後、１０〜５０℃（好ましくは２０〜３０℃）に冷まし、直径１８ｍｍ、長さ２２０ｍｍのノズルを備えた押出機を用いて加圧８ｋｇ／ｃｍ２で棒状に成形し、−２５〜−３５℃の冷凍庫で冷凍した。
上記の冷凍した棒状の調理食品を、解凍した冷凍スライスパイ生地でロール状に包み、約２３０℃のオーブンで約２０分間焼成した。出来上がった調理ビビンバは風味、食感ともに優れ、美味であった。
【００１５】
実施例４ ドライカレー
人参４重量％、玉ねぎ８重量％、焼豚４重量％、ドライカレーの素４重量％、カレー粉５重量％、水３７．５重量％、調味料適当量、及び米飯３７．５重量％を材料に用いた。
人参、玉ねぎ、焼豚をそれぞれ１０ｍｍ程度の大きさ（押出機のノズルの直径の半分程度の大きさ）にカットし、通常方法で加熱した。次いで、水、カレー粉、ドライカレーの素、調味料を加え、加熱してカレーを作った。このカレーを、炊き上げた米飯に、かき混ぜながら加えて一様にした。その後、１０〜５０℃（好ましくは２０〜３０℃）に冷まし、スタッファーに入れ、直径１８ｍｍ、長さ２２０ｍｍのノズルを備えた押出機を用いて加圧７ｋｇ／ｃｍ２で棒状に成形し、−２５〜−３５℃の冷凍庫で冷凍した。次にこの冷凍した棒状具材に衣をつけて１８０℃でフライした。出来上がったフライのドライカレーは食べ易く、食味、食感ともに良好であった。
【００１６】
実施例５ キムチご飯
白菜３１．５重量％、キムチの素５．５重量％、ごま油１重量％、米飯２９重量％、水２９重量％、及び調味料適当量を材料にした。
白菜を１０ｍｍ程度の大きさ（押出機のノズルの直径の半分程度の大きさ）にカットし、キムチの素、ごま油を加え、十分に混合した。この混合物を、炊き上げた米飯にかき混ぜながら加えて一様にした。その後、１０〜５０℃（好ましくは２０〜３０℃）に冷やし、ノズルを備えた押出機から加圧１０ｋｇ／ｃｍ２で押出しながら直径１８ｍｍ、長さ１１０ｍｍのケーシングに充填した。これを８５℃で９０分間熱湯中で加熱（中心部は７５℃に達温）した。次いで、室温まで放冷した後、１０℃以下の冷蔵庫で冷蔵保存した。出来上がったケーシング入りキムチご飯は２週間後においても風味、食感ともに優れ、美味であった。
【００１７】
【発明の効果】
本発明の棒状の調理食品は、取り扱いやすく、また食べやすい利点がある。そして、この棒状の調理食品は、特に調理パンの具材に適する。すなわち、調理パンの具材はいく種類かの具をそれぞれの質量を測りながらパンに載せて調製しているが、本発明の棒状の調理食品は所定の食材で調理した調理済み食品を押出し成形で棒状にしたから、所望の味や食感を有し、また長さを制御することによって質量を制御できるので計量制御が簡単であり、調理パンの具材に極めて適する。また、冷凍処理も簡単に行なえ、またケーシングに詰めてレトルト食品にすることができるので保存が便利である。そのため、本発明は、調理パン製造、外食産業における労力の削減及び作業能率の向上につながる。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a cooked food formed into a stick shape and a cooking bread ingredient using the cooked food.
[0002]
[Prior art]
2. Description of the Related Art In recent social situations, that is, with the advancement of housewives into society, the increase in single employees, the increase in singles who do not get married, etc., the demand for cooked foods (cooked foods) such as take-out lunch boxes and take-out prepared foods is increasing. Various cooked foods are available on the market, and many frozen prepared foods are available on the market as they are or simply with bread crumbs and fried. There is also a great demand for so-called cooking buns in which cooked food is placed on or sandwiched between hamburgers with cooked food sandwiched between buns, or roll pans split on the back. In the case of cooking bread, many cooked ingredients are weighed each time and sold between breads, but the weighing operation of ingredients is complicated, and when there are many types of ingredients, it is a great effort to manage the ingredients Cost.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to provide a cooked food (cooked food) which is easy to eat and easy to handle by forming a stick. Another object of the present invention is to provide a cooking pan material that is easy to handle and easy to measure.
[0004]
[Means for Solving the Problems]
The present inventors have conducted various studies to solve the above-mentioned problems, and as a result, have focused on making cooked food into a bar shape, and completed the present invention.
That is, the present invention is a stick-shaped cooked food obtained by adding a food binder to a food prepared by cooking a solid food material and / or a liquid food material, mixing the mixture, and extruding the resultant into a rod shape using an extruder. The present invention is also a stick-shaped cooked food obtained by adding a food binder to a food prepared by cooking a solid food and / or a liquid food, mixing the mixture, and filling the casing with an extruder. These cooked bar foods are preferably stored frozen. Moreover, these stick-shaped cooked foods may be sterilized by retort to enhance the preservability at room temperature, or may be refrigerated and stored after sterilization of the retort. The above-mentioned stick-shaped cooked food is suitable for ingredients of a cooking pan. It is also suitable as a fry ingredient for eating out, which is easy to eat.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
Examples of the solid food used in the present invention include meat, seafood, cooked rice, vegetables, fruits, noodles, beans, and the like, and processed products thereof. Examples of the liquid food include sauces, creams, milk, soy milk, and the like. Further, the binder for food is used to improve the binding force so that the cooked food does not fall apart when the cooked food is formed into a rod shape by an extruder. That is, it is a food material capable of binding cooked foods to each other by the pressure applied when the extruder is formed into a rod shape. As the binder for food, cooked rice, rice flour, egg white, milk casein, wheat gluten, soybean protein, sodium alginate, carrageenan, gelatin, agar, and the like are used. These may be used alone or in combination of two or more.
[0006]
Cooked rice is preferred as a binder for food. When cooked rice or rice flour is used, it can be used alone. Egg white, milk casein, wheat gluten, soy protein, sodium alginate, carrageenan, gelatin, agar and the like are preferably used in combination of two or more. The binder for food is preferably used in an amount of 1% by weight or more based on the prepared food.
[0007]
In the present invention, a food binder prepared by cooking a solid food and / or a liquid food (i.e., cooked food) is added and mixed. The cooking of the solid food and / or the liquid food is carried out by a commonly used method such as boiling, steaming or baking. The above-mentioned binder for food is added to the cooked food and mixed well. At this time, if further cooking is required, cooking is performed. Thereafter, the mixture is cooled in a refrigerator overnight, and the product temperature is lowered to 20 ° C. or lower, preferably 15 ° C. or lower, and then extruded to form a rod.
[0008]
Next, as an extruder used for extrusion molding, a hydraulic type, a pneumatic type, and a vacuum type can be used. The nozzle of the extruder preferably has a diameter of 5 to 30 mm and a length of 150 to 300 mm. The extrusion pressure is 2 to 20 kg / cm 2 , preferably 3 to 10 kg / cm 2 . It is preferable that the cooked food extruded into a rod shape by an extruder is cut into a length of 50 to 200 mm. After being shaped into a rod, it can be frozen and stored in a freezer at −20 ° C. or lower, preferably −25 ° C. to −35 ° C., and stored.
[0009]
In addition, in order to fill the casing with the cooked food extruded in a rod shape by the extruder, the cooked food is put into a filling machine and filled in a casing made of a vinylidene chloride film or a nylon film. After filling in the casing, retort sterilization is performed. This retort sterilization is performed by a usual method. That is, the material charged in the casing is placed in a batch or continuous retort device and sterilized by heat and humidity. Sterilization is generally performed at a temperature of 120 ° C. for about 14 to 20 minutes, but may be a semi-retort performed at a temperature of 105 to 115 ° C. or a high retort performed at a temperature of 130 ° C. After retort sterilization, it can be stored at room temperature or refrigerated.
[0010]
The bar-shaped cooked food obtained as described above may be eaten as it is, or may be eaten after being subjected to simple cooking such as heating in a microwave oven as needed. Further, the bread may be fried with bread crumbs or the like.
[0011]
Further, the stick-shaped cooked food of the present invention is particularly suitable for cooking bread ingredients. That is, a cooked bread can be obtained only by cutting a bar-shaped cooked food according to the size of the bread and sandwiching the cut food between rolled breads. It is easy to adjust the length, and it is not necessary to weigh the ingredients one by one as in the prior art, which is simple. By preparing various bar-shaped cooked foods by changing the ingredients, and optionally using a combination of two or more, various tastes can be tasted according to taste.
[0012]
Example 1 Macaroni gratin chicken 5% by weight, macaroni 4.5% by weight, onion 5.5% by weight, white sauce 9% by weight, milk 12.5% by weight, water 46% by weight, modified starch 5% by weight, seasoning An appropriate amount, 4% by weight of edible oil, and 2% by weight of a binder for food (a product of Chiba Flour Milling Co., Ltd., made mainly of sodium alginate, trade name: Mixing Former SC) were used as materials. Chicken, macaroni, and onion were each cut into a size of about 10 mm (about half the diameter of the nozzle of the extruder) and heated. The macaroni gratin was then cooked in the usual way, with the addition of white sauce, milk, water and seasonings. Next, the mixture of the edible oil and the binder for food and the processed starch dissolved in water were added to macaroni gratan, mixed uniformly, and cooled in a refrigerator at 10 ° C. or lower overnight. The next day, it was confirmed that the product temperature was 12 ° C., and the mixture was molded into a rod at a pressure of 3 kg / cm 2 using an extruder equipped with a nozzle having a diameter of 18 mm and a length of 220 mm. Then, it was rapidly frozen in a freezer at −25 to −35 ° C.
This frozen stick-shaped cooked food (macaroni gratin) was placed on bread dough prepared and molded according to a conventional method, and baked in an oven at about 230 ° C. for about 20 minutes. The resulting cooked bread had macaroni gratin on the bread, and was excellent in both flavor and texture and was delicious.
[0013]
Example 2 Meat sauce pork 8% by weight, onion 12.5% by weight, celery 1.5% by weight, garlic 0.1% by weight, ketchup 25% by weight, water 35% by weight, processed starch 5% by weight, seasoning appropriate amount , 2.5% by weight of edible oil, and 1.25% by weight of a binder for food (a product of Chiba Flour Milling Co., Ltd., made mainly of sodium alginate, trade name: Mixing Former SC).
Pork, onion, celery, and garlic were each cut into a size of about 10 mm (about half the diameter of the nozzle of the extruder) and heated. Next, ketchup, water and seasonings were added, and the meat sauce was cooked in a usual manner. Thereafter, a mixture of edible oil and fat and a binder for food and a processed starch dissolved in water were added to the meat sauce, mixed well, and cooled in a refrigerator at 10 ° C. or lower overnight. The next day, the product temperature was confirmed to be 12 ° C, and the mixture was molded into a rod at a pressure of 2 kg / cm 2 using an extruder equipped with a nozzle having a diameter of 18 mm and a length of 220 mm. Then, it frozen in the freezer of -25-35 degreeC.
The frozen stick-shaped cooked food was placed on a roll bread with the spine split, and baked in an oven at about 200 ° C. for about 5 minutes. The finished cooked bread (meat sauce taste) was excellent in both flavor and texture and was delicious.
[0014]
Example 3 Bibimbap sprouts 12.5% by weight, ginseng 7% by weight, mainspring 6% by weight, cooked rice 29% by weight, water 29% by weight, and seasonings (soy sauce, vinegar, mirin, bean sauce, salt, sugar, kochijang) Appropriate amounts were used for the materials.
Cut sprouts, carrots, and springs each to a size of about 10 mm (about half the diameter of the nozzle of the extruder), heat, and then seasonings (soy sauce, vinegar, mirin, soy sauce, salt, sugar, Kochijan) and heated. This was added to the cooked rice while stirring, and the mixture was made uniform. Thereafter, the mixture is cooled to 10 to 50 ° C. (preferably 20 to 30 ° C.), and is molded into a rod shape at a pressure of 8 kg / cm 2 using an extruder equipped with a nozzle having a diameter of 18 mm and a length of 220 mm. It was frozen in a freezer at ℃.
The frozen stick-shaped cooked food was wrapped in a roll with the thawed frozen sliced pie dough and baked in an oven at about 230 ° C. for about 20 minutes. The prepared bibimbap was excellent in both flavor and texture, and was delicious.
[0015]
Example 4 Dry curry 4% by weight, carrot 4% by weight, onion 4% by weight, dry curry 4% by weight, curry powder 5% by weight, water 37.5% by weight, appropriate amount of seasoning, and rice 5% by weight was used for the material.
Ginseng, onion, and baked pork were each cut into a size of about 10 mm (about half the diameter of the nozzle of the extruder) and heated by a usual method. Next, water, curry powder, dry curry ingredients and seasonings were added and heated to make curry. This curry was added to the cooked rice with stirring to make it uniform. Thereafter, the mixture is cooled to 10 to 50 ° C. (preferably 20 to 30 ° C.), put into a stuffer, and molded into a rod shape at a pressure of 7 kg / cm 2 using an extruder having a nozzle having a diameter of 18 mm and a length of 220 mm. The mixture was frozen in a freezer at 25 to -35 ° C. Next, the frozen stick-shaped material was put on clothes and fried at 180 ° C. The dried fried curry was easy to eat and had good taste and texture.
[0016]
Example 5 31.5% by weight of kimchi rice cabbage, 5.5% by weight of kimchi, 1% by weight of sesame oil, 29% by weight of cooked rice, 29% by weight of water, and an appropriate amount of seasoning were used as ingredients.
Chinese cabbage was cut into a size of about 10 mm (about half the diameter of the nozzle of the extruder), kimchi base and sesame oil were added and mixed well. This mixture was added to the cooked cooked rice with stirring to make it uniform. Thereafter, the mixture was cooled to 10 to 50 ° C (preferably 20 to 30 ° C) and filled in a casing having a diameter of 18 mm and a length of 110 mm while being extruded from an extruder equipped with a nozzle at a pressure of 10 kg / cm 2 . This was heated in hot water at 85 ° C. for 90 minutes (the central part reached 75 ° C.). Then, after allowing to cool to room temperature, it was refrigerated and stored in a refrigerator at 10 ° C. or lower. The finished kimchi rice with casing was excellent in both flavor and texture even after 2 weeks, and was delicious.
[0017]
【The invention's effect】
The stick-shaped cooked food of the present invention has an advantage that it is easy to handle and easy to eat. This stick-shaped cooked food is particularly suitable for cooking bread ingredients. That is, the ingredients of the cooking pan are prepared by placing several kinds of ingredients on the pan while measuring their respective masses, but the stick-shaped cooked food of the present invention is formed by extruding a cooked food cooked with predetermined ingredients. Since it has a desired shape and texture, the weight can be controlled by controlling the length, so that the weighing control is simple, and it is extremely suitable for cooking pan ingredients. In addition, freezing can be easily performed, and can be packed in a casing to make retort food, so that storage is convenient. Therefore, the present invention leads to a reduction in labor and an improvement in work efficiency in the cooking bread manufacturing and restaurant industry.