JP2009060860A - Frozen seasoning source and method of manufacturing foods to which seasoning source is put on - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen seasoning source which can suppress the absorption of moisture into a food while sticking to the food, when it is put on the food such as boiled rice, then it is thawed and warmed by being heated in a microwave or an oven. <P>SOLUTION: The frozen seasoning source is for being put on the food, thawed and warmed by being heated in a microwave or an oven; and characterized in that a seasoning containing a decomposed starch of a DE (dextrose equivalent) 2-40, a seasoning raw material and water, and having viscosity at 60°C of 800 mPa s or lower, is frozen in discoidal state. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a frozen seasoning sauce that is placed on a food and heated in a microwave oven or oven to defrost and warm. Specifically, it is a frozen seasoning sauce such as a frozen curry sauce, which is placed on a food such as cooked rice, thawed by heating in a microwave oven or oven, and warmed and entangled with the food. And a method for producing a seasoned food.

  Doria and the like are widely known as foods that are baked in an oven with a seasoning sauce on the food. As such a doria, what baked by baking gratin sauce on cooked rice as a seasoning sauce is known widely, for example. In recent years, a menu called “baked curry” has been proposed in which curry sauce is placed on cooked rice and baked in an oven. In addition, frozen foods such as frozen doria in which a gratin sauce and cooked rice are combined have been proposed, and these frozen foods are heated in a microwave oven or oven, thawed, and then eaten.

In relation to frozen foods that are thawed by heating in a microwave oven or oven and then heated, the patent document 1 is formed by molding a raw material consisting of a mixture of a main ingredient for sauce and a viscosity modifier. A frozen sauce for topping is disclosed, which is a board-like sauce, which is substantially the same shape and size as a hamburger, steak, etc., and is frozen and solidified (Patent claim) Range). Patent Document 1 describes the above frozen sauce for topping that can be eaten by placing it on a hamburger steak or the like and heating it with a microwave oven, oven, or the like (paragraph 0001). Furthermore, it is described that in addition to the main raw material, the viscosity can be adjusted by adding a thickener to obtain a sauce with little dripping even when heated (paragraph 0007).
However, Patent Document 1 does not specifically describe what the viscosity adjusting material is, its added amount, and the viscosity of the sauce. This technique provides a relatively high-viscosity sauce that does not cause dripping even when heated, and does not provide a sauce that melts and melts to become low-viscosity and is entangled with another food.

Patent Document 2 discloses a cross-linking degree based on a liquid seasoning such as soy sauce, miso, Worcester sauce, ketchup, etc., having a gelatinization start temperature of 60 ° C. or higher as a thickener, and strongly suppressing swelling of starch granules. A sauce obtained by adding only 3 to 7% by weight of high starch and heat gelatinizing is disclosed. It is also described that the product is baked over food after being transported in a frozen state (claims).
In Patent Document 2, a high-viscosity and low spinnable sauce is obtained by using only a specific starch having a high degree of crosslinking as a thickener (paragraph 0008). As is clear from each comparative example, when a starch with a high degree of crosslinking is not used, even if the sauce has a high viscosity of 18,000 cps level, the sauce flows out by heating and is burned and has no commercial value. Has been revealed.
Japanese Patent Laid-Open No. 10-276735 JP 2000-210059 A

  As described above, Patent Documents 1 and 2 are intended to obtain a high-viscosity frozen sauce with little dripping when placed on food and heated in a microwave oven or oven. The sauce-laden food obtained by placing such a high-viscosity frozen sauce on top of cooked rice or the like is in a state where the cooked rice or the like and the upper sauce are separated during heating or eating.

  The present inventors prepared and frozen a low-viscosity seasoning sauce with the goal of developing a frozen seasoning sauce that is entangled with foods such as cooked rice when heated in a microwave oven or oven, When it was placed on top and heated in a microwave oven or oven, the following problems were found. That is, in order to completely thaw and warm the frozen seasoning sauce to the central portion in a microwave oven or oven, it is necessary to heat for a longer time than in the case of the seasoned sauce that has not been frozen. For this reason, while the frozen seasoning sauce is being thawed, the seasoned sauce that has been thawed from the surroundings is heated for a long time in a state of being entangled with food such as cooked rice, and the cooked rice absorbs moisture from the seasoned sauce excessively. And the texture became crunchy.

Therefore, when the present invention is placed on a food such as cooked rice and heated in a microwave oven or oven to be thawed and warmed, it is possible to suppress the absorption of moisture into the food while being entangled with the food. The object is to provide a frozen seasoning sauce.
In addition, the present invention provides a method for producing a seasoned sauce-laden food that uses a frozen seasoning sauce and is heated in a microwave oven or an oven so that the seasoning sauce is entangled with the food while suppressing the moisture absorption of the seasoning sauce. The purpose is to do.

  The present invention is based on the knowledge that the above problems can be solved by a plate-like frozen seasoning sauce in which a starch degradation product having a DE of 2 to 40 is included and the thawed sauce has a low viscosity within a certain range. is there.

The present invention includes the following inventions.
(1) A frozen seasoning sauce that is placed on a food, heated in a microwave oven or oven, defrosted and warmed, and contains a starch degradation product having a DE of 2 to 40, a seasoning raw material and moisture, and has a viscosity at 60 ° C. A frozen sauce characterized in that a seasoning sauce of 800 mPa · s or less is frozen in a disk shape.
(2) The above-mentioned frozen seasoning sauce, wherein the starch degradation product is contained at a ratio of 0.5 to 15% by mass.
(3) The above-mentioned frozen seasoning sauce, which is frozen in a plate shape having a thickness of 5 to 25 mm.
(4) The above-mentioned frozen seasoning sauce, wherein the seasoning sauce is any of curry sauce, stew, gratin sauce, doria sauce, and pasta sauce.
(5) Place the above frozen seasoning sauce on another unfrozen food and heat it in a microwave oven or oven to thaw and warm the frozen seasoning sauce to entangle it with the food. A method for producing a seasoned sauce food.

  According to the present invention, when placed on food such as cooked rice and heated in a microwave oven or oven to defrost and warm, the seasoning sauce is entangled with the food and the absorption of moisture into the food is suppressed. A frozen seasoning sauce is provided. Moreover, according to the present invention, there is provided a method for producing a seasoned sauce-laden food in which the seasoned sauce is entangled with the food by using a frozen seasoned sauce and heated in a microwave oven or an oven, and the water absorption of moisture in the seasoned sauce is suppressed. Provided.

  The seasoned sauce-applied food to which the present invention is applied is a food that is eaten by placing the seasoned sauce on the food and heating it in a microwave oven or oven. Specifically, for example, curry rice including baked curry , Doria, pasta with top sauce, macaroni and the like. Examples of the seasoning sauce include curry sauce, stew, gratin sauce, doria sauce, and pasta sauce. Examples of foods on which seasoning sauce is placed include cooked rice, pasta, flakes, macaroni, couscous, and beans. Among these, the present invention is particularly useful when using starch-containing foods, such as cooked rice, pasta, etc., that easily absorb water when heated in a microwave oven or oven.

The frozen seasoning sauce of the present invention comprises a starch decomposition product having a DE of 2 to 40, a seasoning raw material, and moisture, and a seasoning sauce having a viscosity at 60 ° C. of 800 mPa · s or less is frozen into a plate shape. As a starch degradation product, DE having a degree of degradation of 2 to 40, preferably 2 to 20 is used. When a low degradation degree with DE of less than 2 is used, the viscosity of the seasoning sauce melted by heating tends to be too high. On the other hand, when DE exceeds 40, it is derived from a starch degradation product. Sweetness comes to be felt and the flavor of the seasoning sauce tends to be affected. Therefore, by using a starch degradation product of DE in the above range, when it is placed on food and heated in a microwave oven or oven, it suppresses the absorption of moisture from the seasoning sauce into the food while being entangled with the food. It becomes possible to provide a frozen seasoning sauce.
“DE” is dextrose equivalent and is an index indicating the degree of hydrolysis of starch. The DE value shown in this specification is measured by the Wilstetter-Schudel method. Point to.

  Starch degradation products can be liquefied with acid or enzyme according to a general method using any one or more of corn starch, waxy corn starch, tapioca starch, rice starch, wheat starch, sweet potato starch, etc. as raw material starch. -It can be prepared by saccharification.

  The content of the starch degradation product is preferably 0.5 to 15% by mass (hereinafter abbreviated as%), more preferably 1 to 5%. When the content of the starch degradation product is less than 0.5%, the moisture absorption suppression effect by the starch degradation product tends to be difficult to be achieved. On the other hand, when the content exceeds 15%, it is melted by heating. There is a tendency for the texture of the seasoning sauce to become sticky. In addition, content of a starch decomposition product points out solid content. In addition, content of each raw material shown in this specification points out the use ratio (mass ratio) of the said raw material which occupies for all the raw materials used for a frozen seasoning sauce. As the starch degradation product, a commercially available powder or liquid product can be used.

The frozen seasoning sauce of the present invention includes a seasoning raw material and moisture. The seasoning raw material and moisture may be used according to the desired frozen seasoning sauce. Examples of the seasoning ingredients include seasonings, spices, dairy products, egg ingredients, fruit ingredients, fat and oil ingredients, vegetable extracts, seafood extracts, meat extracts and the like. The moisture content of the seasoning sauce is 60 to 90%, more preferably about 62 to 82%. Moreover, the frozen seasoning sauce of this invention may use the raw material which provides a viscosity, when adjusting the viscosity of a seasoning sauce to the below-mentioned range. Such raw materials include starches such as wheat flour and corn starch, thickeners such as gum arabic, xanthan gum, guar gum and locust bean gum, proteins such as milk protein (milk casein), gelatin, gluten and pectin, sugars, fats and oils And fiber. These can be used as one kind or a mixture of two or more kinds. In addition, as an arbitrary raw material that can be included in the frozen seasoning sauce, ingredients such as meat and vegetable fruits, emulsifiers, fragrances and the like can be mentioned.

  The frozen seasoning sauce of the present invention is a seasoning sauce containing the above-mentioned raw materials and having a viscosity at 60 ° C. of 800 mPa · s or less, more preferably 90 to 700 mPa · s, still more preferably 100 to 700 mPa · s. Refrigerate in a disk shape. By adjusting the seasoning sauce to such a viscosity, the frozen seasoning sauce of the present invention can cause the seasoning sauce to be entangled with food when heated and thawed in a microwave oven or oven. The viscosity referred to in the present invention is measured using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.). 2 or No. The average value of the values measured three times under the conditions of 3, 60 rpm is shown.

  In order to freeze the seasoning sauce in a plate shape, for example, the raw material may be heat-treated, generally boiled, cooled if necessary, and frozen in a mold such as a heat-resistant tray container. The size of the plate of the frozen seasoning sauce is arbitrary, but a disc shape having a diameter of about 100 to 150 mm and a thickness of about 5 to 25 mm, or a rectangular plate shape having a side of about 80 to 90 mm and a thickness of about 5 to 25 mm can be mentioned. It is done. The thickness of the plate-like frozen seasoning sauce is preferably about 5 to 25 mm in order to achieve the desired effect of the present invention by heating with a microwave oven or an oven.

  The frozen seasoning sauce of the present invention may be appropriately combined with other materials such as cheese, mayonnaise and eggs. Other ingredients such as cheese may be combined after freezing the seasoning sauce, or may be combined when freezing the seasoning sauce. When combining other ingredients such as cheese when freezing seasoning sauce, for example, laying other ingredients such as cheese on the bottom of the heat-resistant tray container, if necessary to heat and melt other ingredients, What is necessary is just to fill a seasoning sauce from it and to freeze. Thereby, the frozen seasoning sauce with which other materials, such as cheese, were united can be obtained. Moreover, you may add 1 or more of amino acids, reducing sugars, such as a xylose, protein, etc. to other raw materials, such as cheese, so that a surface may be scorched by heating with a microwave oven or an oven.

  The frozen seasoning sauce of the present invention can also be provided as a frozen food in the form of being placed on a food such as frozen rice, but the quality of the frozen rice is likely to deteriorate due to starch aging, In the frozen foods in which the seasoning sauce and these foods are combined, the heat treatment takes time, so the heating becomes non-uniform and there is a problem that it is easily burnt. For this reason, it is desirable to provide the frozen seasoning sauce of the present invention as food for cooking in a microwave oven or oven on food such as non-frozen cooked rice. In this case, the thickness of another food may be about 10 to 40 mm. By these, it becomes possible to achieve the desired effect of the present invention in which the frozen seasoning sauce is uniformly melted by heating, and to obtain a higher quality seasoning sauce food. The frozen seasoning sauce can be commercialized by putting it in a suitable packaging container such as film packaging.

(Example 1)
(Food covering the surface: Preparation of cheese)
A 0.2 g of xylose powder was sprinkled on the center of the bottom surface of an oil tray having a diameter of 130 mm and a depth of 25 mm, and 16 g of cheese that had crashed was placed thereon. This was heated in a continuous oven to melt the cheese and burnt.

(Frozen seasoning sauce: Preparation of curry sauce)
The raw materials listed in Table 1 were heated to reach 90 ° C. while mixing in a heating kettle, and then cooled to about 85 ° C. to prepare a curry sauce. The curry sauce had a viscosity at 60 ° C. of about 304 mPa · s (rotor No. 3, 60 rpm) and a moisture content of about 74%.

176 g of the above curry sauce is filled into the tray container from above the cheese, cooled to about room temperature, then frozen at −40 ° C. for 30 minutes in a freezer, and the diameter of the combined cheese is 130 mm, thickness. A disc-shaped frozen curry sauce with a thickness of 15 mm was produced.

150 g of cooked rice that was not frozen was placed in a disc-shaped dish having a diameter of about 150 mm and a height of about 30 mm. The frozen food was taken out of the tray container and inverted, placed on the cooked rice with cheese on top, and heated for 4 minutes 30 seconds with an output of 600 W in a microwave oven.
The seasoned sauce-cooked food (baked curry) cooked in this way is covered with cheese with moderate burnt on the surface, inside the curry sauce melts and entangles with the cooked rice, and the curry sauce is the bottom of the cooked rice The two were completely fused. In addition, the water absorption from the curry sauce to the cooked rice was suppressed throughout the meal, and the cooked rice hardly swelled, maintaining a favorable texture and flavor.

(Comparative test)
As shown in Table 2, Examples 1 to 6 and Comparative Examples 1 to 3 were prepared by adjusting the blending amounts of dextrin, starch and water, and evaluated.

(Example 7)
A frozen curry sauce was produced in the same manner as in Example 1 except that the raw materials listed in Table 3 were used. Using this frozen curry sauce, the seasoned sauce-covered food (baked curry) is covered with cheese with moderate burnt on the surface in the same manner as in Example 1, and inside the curry sauce melts into cooked rice However, the rice was hardly swollen and had a favorable texture and flavor. The curry sauce had a viscosity at 60 ° C. of about 95 mPa · s (rotor No. 2, 60 rpm).

INDUSTRIAL APPLICABILITY The present invention is useful as a frozen seasoning sauce that can be placed on a food such as cooked rice and cooked in a microwave oven or oven to prepare a seasoned sauce-laden food in relation to the food.

Claims (5)

  A frozen seasoning sauce that is placed on a food and heated in a microwave oven or oven to defrost and warm, including a starch breakdown product having a DE of 2 to 40, a seasoning material and moisture, and a viscosity at 60 ° C. of 800 mPa · s A frozen sauce characterized in that the following seasoning sauce is frozen in a plate shape.   The frozen seasoning sauce of Claim 1 in which the starch degradation product is contained in the ratio of 0.5-15 mass%.   The frozen seasoning sauce according to claim 1 or 2, which is frozen in a plate shape having a thickness of 5 to 25 mm.   The frozen seasoning sauce according to any one of claims 1 to 3, wherein the seasoning sauce is any of curry sauce, stew, gratin sauce, doria sauce, and pasta sauce. The frozen seasoning sauce according to any one of claims 1 to 4 is placed on another unfrozen food and heated in a microwave oven or oven to defrost and warm the frozen seasoning sauce. A method for producing a seasoned sauce food, characterized by being entangled with the food.