JP2011115055A - Frozen sauce having microwave oven resistance, and frozen food including the same - Google Patents
Frozen sauce having microwave oven resistance, and frozen food including the same Download PDFInfo
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Abstract
Description
本発明は、電子レンジ耐性を有する冷凍ソース及び該冷凍ソースを含有する冷凍食品に関する。詳しくは、魚卵類などの蛋白質含有素材を含む冷凍ソースを電子レンジで解凍・加熱（調理）する際の過加熱を防止でき、該ソースに含まれる蛋白質含有素材が過加熱により変性して、特に、ソースの食感及び外観などが損なわれることのない、電子レンジ耐性を有する冷凍ソース及び該冷凍ソースを含有する冷凍食品に関する。 The present invention relates to a frozen sauce having resistance to microwave ovens and a frozen food containing the frozen sauce. Specifically, it can prevent overheating when thawing and heating (cooking) a frozen sauce containing protein-containing materials such as fish eggs, and the protein-containing material contained in the sauce is denatured by overheating, In particular, the present invention relates to a frozen sauce having a microwave oven resistance and a frozen food containing the frozen sauce without sacrificing the texture and appearance of the sauce.
魚卵類などの蛋白質含有素材を含む冷凍ソースは、電子レンジで解凍・加熱（調理）する場合、蛋白質含有素材中の蛋白質が過加熱により凝固、白濁、変色、退色などの現象を引き起こして変性し、ソースの食感、食味、風味及び外観などが損なわれるとの問題を有している。
そのため、従来、魚卵類などの蛋白質含有素材を含む冷凍ソースを解凍するにあたっては、流水を用いた解凍や自然解凍などの緩慢な解凍法が採用されており、また解凍後、喫食に適するように加熱（調理）する場合も、過加熱にならないように、温度や昇温速度に細心の注意が払われている。
When a frozen sauce containing protein-containing materials such as fish eggs is thawed and heated (cooked) in a microwave oven, the protein in the protein-containing material is denatured due to overheating causing phenomena such as coagulation, cloudiness, discoloration, and fading. However, it has a problem that the texture, taste, flavor and appearance of the sauce are impaired.
Therefore, when thawing frozen sauces containing protein-containing materials such as fish eggs, a slow thawing method such as thawing with running water or natural thawing has been adopted, and it seems to be suitable for eating after thawing. Even when heating (cooking), careful attention is paid to the temperature and the heating rate so as not to overheat.
魚卵類などの蛋白質含有素材を含む冷凍ソースの上述の問題を解決する手段として、例えば、特許文献１には、魚卵類を含有する冷凍ソースに、単糖類、少糖類、多糖類及び多糖類の加水分解物からなる群より選ばれるすくなくとも１種の糖類を３〜３０重量％を含有させることが記載されている。この特許文献１に記載の冷凍ソースは、電子レンジで解凍・加熱（調理）しても、ソースの食感、食味、風味及び外観などの劣化が生じ難いものではあるが、十分に満足し得るものではない。 As means for solving the above-mentioned problems of frozen sauces containing protein-containing materials such as fish eggs, for example, Patent Literature 1 discloses that frozen sauces containing fish eggs contain monosaccharides, oligosaccharides, polysaccharides and polysaccharides. It describes that 3 to 30% by weight of at least one saccharide selected from the group consisting of saccharide hydrolysates is contained. Although the frozen sauce described in Patent Document 1 is less likely to cause deterioration of the texture, taste, flavor and appearance of the sauce even if it is thawed and heated (cooked) in a microwave oven, it can be sufficiently satisfied. It is not a thing.
本発明の目的は、魚卵類などの蛋白質含有素材を含む冷凍ソースを電子レンジで解凍・加熱（調理）する際の過加熱を防止でき、該ソースに含まれる蛋白質含有素材が過加熱により変性して、特に、ソースの食感及び外観などが損なわれることのない、電子レンジ耐性を有する冷凍ソース及び該冷凍ソースを含有する冷凍食品を提供することにある。 An object of the present invention is to prevent overheating when a frozen sauce containing a protein-containing material such as fish eggs is thawed and heated (cooked) in a microwave oven, and the protein-containing material contained in the sauce is denatured by overheating. In particular, the object is to provide a frozen sauce having microwave oven resistance and a frozen food containing the frozen sauce without sacrificing the texture and appearance of the sauce.
本発明者らは、種々検討した結果、魚卵類などの蛋白質含有素材を含む冷凍ソースを、特定の粘度を有するソースからなる保護層で被覆することにより、上記目的を達成する冷凍ソースが得られることを見出し、本発明に到達した。 As a result of various studies, the present inventors have obtained a frozen sauce that achieves the above object by coating a frozen sauce containing a protein-containing material such as fish eggs with a protective layer made of a source having a specific viscosity. The present invention has been reached.
即ち、本発明は、蛋白質含有素材を含むベースソースを、解凍後の粘度が０．１〜５Ｐａ・ｓである保護ソースで被覆してなる、電子レンジ耐性を有する冷凍ソースを提供するものである。
尚、上記粘度は、Ｂ型粘度計、Ｎｏ．３ローター、６ｒｐｍ、２５℃で測定したときの粘度である。
また、本発明は、上記の本発明の冷凍ソースを含有する、電子レンジ耐性を有する冷凍食品、好ましくは、冷凍状態の食品と、該食品の上に載置された上記の本発明の冷凍ソースとからなる、電子レンジ耐性を有する冷凍食品を提供するものである。
That is, the present invention provides a frozen sauce having resistance to microwave oven, which is obtained by coating a base source containing a protein-containing material with a protective source having a viscosity after thawing of 0.1 to 5 Pa · s. .
In addition, the said viscosity is a B-type viscometer, No. It is a viscosity when measured at 3 rotors, 6 rpm, and 25 ° C.
The present invention also provides a microwave-resistant frozen food containing the frozen sauce of the present invention, preferably a frozen food, and the frozen sauce of the present invention placed on the food. A frozen food having resistance to microwave ovens is provided.
本発明の電子レンジ耐性を有する冷凍ソース及び該冷凍ソースを含有する冷凍食品は、電子レンジで解凍・加熱（調理）しても、電子レンジで解凍・加熱（調理）する際の過加熱を防止でき、該ソースに含まれる蛋白質含有素材が過加熱により凝固、白濁、変色、退色などの現象を引き起こして変性することがないため、食感及び外観などが損なわれることがない。 The frozen sauce having resistance to microwave oven of the present invention and the frozen food containing the frozen sauce prevent overheating when it is thawed / heated (cooked) in the microwave oven even if thawed / heated (cooked) in the microwave oven In addition, the protein-containing material contained in the sauce is not denatured by overheating to cause phenomena such as coagulation, white turbidity, discoloration, and fading, so that the texture and appearance are not impaired.
本発明で用いられるベースソース中に含まれる蛋白質含有素材としては、特に制限されるものではなく、例えば、たらこ、すじこ、キャビア、いくら、からすみ、かずのこ、うるかなどの魚卵類、イカ、タコ、えび、貝類などの魚介類、卵黄、卵白などが挙げられ、これらの中でも、たらこなどの魚卵類、イカなどの魚介類が好ましい。
これらの蛋白質含有素材の含有量は、ベースソース中、５〜７０質量％が好ましく、１０〜６０質量％がより好ましい。
The protein-containing material contained in the base sauce used in the present invention is not particularly limited, for example, fish eggs such as octopus, sujiko, caviar, how much, karasumi, kazunoko, uruka, squid, octopus, Examples include seafood such as shrimp and shellfish, egg yolk, and egg white. Among these, fish eggs such as octopus and seafood such as squid are preferred.
The content of these protein-containing materials is preferably 5 to 70% by mass and more preferably 10 to 60% by mass in the base sauce.
本発明で用いられるベースソースには、上記蛋白質含有素材の他に、従来の魚卵類などの蛋白質含有素材を含むソースに配合される成分と同様の成分、例えば、調味料などを、目的とするソースの種類に応じて適宜選択して配合することができる。 In addition to the above-mentioned protein-containing materials, the base sauce used in the present invention has the same components as those contained in sauces containing protein-containing materials such as conventional fish eggs, such as seasonings. Depending on the type of sauce to be used, it can be selected and blended as appropriate.
本発明で用いられるベースソースの水分量は、保護ソースの水分量を考慮し、ベースソース中、２０〜９５質量％が好ましく、３０〜５０質量％がより好ましい。ベースソース中の水分量が少ないと、ソースのなめらかさが悪くなる場合があり、また水分量が多いと、ソースのなめらかさがない場合がある。 The moisture content of the base source used in the present invention is preferably 20 to 95 mass%, more preferably 30 to 50 mass% in the base sauce in consideration of the moisture content of the protective source. When the moisture content in the base sauce is small, the smoothness of the sauce may be deteriorated, and when the moisture content is large, the sauce may not be smooth.
また、本発明で用いられるベースソースの粘度は、特に制限されるものではないが、測定温度２５℃で、好ましくは６〜３０Ｐａ・ｓ、より好ましくは１０〜２０Ｐａ・ｓである。ベースソースの粘度が低いと、電子レンジによる蛋白質含有素材自体の過加熱が起きる場合があり、また粘度が高いと、ソースのなめらかさが悪い場合がある。 The viscosity of the base sauce used in the present invention is not particularly limited, but is preferably 6 to 30 Pa · s, more preferably 10 to 20 Pa · s at a measurement temperature of 25 ° C. When the viscosity of the base source is low, the protein-containing material itself may be overheated by a microwave oven, and when the viscosity is high, the smoothness of the source may be poor.
本発明で用いられる保護ソースは、解凍後の粘度が、測定温度２５℃で、０．１〜５Ｐａ・ｓ、好ましくは０．１〜２Ｐａ・ｓである。
保護ソースの解凍後の粘度が０．１Ｐａ・ｓより低いと、電子レンジによる蛋白質含有素材自体の過加熱が起きる場合があり、また粘度が５Ｐａ・ｓより高いと、ベースソースを充分に覆えなくなる場合がある。
The protective source used in the present invention has a viscosity after thawing of 0.1 to 5 Pa · s, preferably 0.1 to 2 Pa · s at a measurement temperature of 25 ° C.
If the viscosity of the protective source after thawing is lower than 0.1 Pa · s, the protein-containing material itself may be overheated by a microwave oven. If the viscosity is higher than 5 Pa · s, the base source cannot be sufficiently covered. There is a case.
本発明で用いられる保護ソースは、上記蛋白質含有素材を含有するものではなく、水を主体とし、粘度調整剤として、馬鈴薯澱粉、タピオカ澱粉、コーンスターチ、小麦でんぷん、またはそれらの加工澱粉などの澱粉類、増粘多糖類などの増粘剤、好ましくは馬鈴薯澱粉、またはタピオカ澱粉を配合することにより、粘度を上記範囲内に調整したものである。
上記粘度調整剤の含有量は、保護ソースの粘度を上記範囲内とする量であり、粘度調整剤の種類によっても異なるが、通常、保護ソース中、０．０１〜５質量％とするとよく、好ましくは１〜４質量％とするのがよい。
The protective sauce used in the present invention does not contain the above-mentioned protein-containing material, but mainly contains water, and as a viscosity modifier, starches such as potato starch, tapioca starch, corn starch, wheat starch, or processed starch thereof. Viscosity is adjusted within the above range by blending thickeners such as thickening polysaccharides, preferably potato starch or tapioca starch.
The content of the viscosity modifier is an amount that makes the viscosity of the protective source within the above range and varies depending on the type of the viscosity modifier, but is usually 0.01 to 5% by mass in the protective source. Preferably it is 1-4 mass%.
本発明で用いられる保護ソースの水分量は、保護ソース中、５０〜９７質量％が好ましく、８０〜９７質量％がより好ましい。保護ソース中の水分量が少ないと、ベースソースを充分に覆えなくなる場合があり、また水分量が多いと、電子レンジによる蛋白質含有素材自体の過加熱が起きる場合がある。 The moisture content of the protective source used in the present invention is preferably 50 to 97% by mass, more preferably 80 to 97% by mass in the protective source. If the amount of water in the protective source is small, the base source may not be sufficiently covered, and if the amount of water is large, the protein-containing material itself may be overheated by the microwave oven.
本発明で用いられる保護ソースには、水及び粘度調整剤の他に、例えば、食用油、調味料などを、目的とするソースの種類に応じて適宜選択して配合することもできる。 In addition to water and a viscosity modifier, for example, edible oils, seasonings, and the like can be appropriately selected and blended with the protective sauce used in the present invention depending on the type of the intended sauce.
本発明の冷凍ソースにおいて、ベースソースと保護ソースとの割合は、ベースソース１００質量部に対し、保護ソース２０〜１００質量部であることが好ましく、保護ソース３０〜７０質量部であることがより好ましい。
保護ソースの割合が少ないと、電子レンジによる蛋白質含有素材自体の過加熱が起きる場合があり、また保護ソースの割合が多いと、ベースソース自体の風味が弱まる場合がある。
In the frozen sauce of the present invention, the ratio of the base source and the protective source is preferably 20 to 100 parts by mass of the protective source and more preferably 30 to 70 parts by mass of the protective source with respect to 100 parts by mass of the base source. preferable.
When the proportion of the protective sauce is small, the protein-containing material itself may be overheated by the microwave oven, and when the proportion of the protective sauce is large, the flavor of the base sauce itself may be weakened.
また、本発明の冷凍ソースにおいて、ベースソースを被覆する保護ソースの厚みは、０．４〜２．０ｍｍであることが好ましく、０．５〜１．４ｍｍであることがより好ましい。
保護ソースの厚みが薄いと、電子レンジによる蛋白質含有素材自体の過加熱が起きる場合があり、また保護ソースの厚みが厚いと、ベースソース自体の風味が弱まる場合がある。
Moreover, in the frozen sauce of this invention, it is preferable that the thickness of the protection source which coat | covers a base sauce is 0.4-2.0 mm, and it is more preferable that it is 0.5-1.4 mm.
If the thickness of the protective source is thin, the protein-containing material itself may be overheated by a microwave oven, and if the thickness of the protective source is thick, the flavor of the base source itself may be weakened.
本発明の冷凍ソースにおいて、ベースソースは、少なくとも上面（電子レンジで解凍・加熱（調理）するために冷凍ソースを電子レンジ内に置いたときに、該冷凍ソースの上面となる面）が保護ソースで被覆されていることが好ましく、上面及び側面が保護ソースで被覆されていることがより好ましく、全面がすべて保護ソースで被覆されていることが特に好ましい。 In the frozen sauce of the present invention, at least the upper surface (the surface that becomes the upper surface of the frozen sauce when the frozen sauce is placed in the microwave oven for thawing and heating (cooking) in the microwave oven) is the protective sauce. It is preferable that the upper and side surfaces are covered with a protective source, and it is particularly preferable that the entire surface is covered with a protective source.
また、本発明の冷凍ソースにおいて、冷凍状態のベースソースの形状は、制限されるものではなく、例えば、円盤形状、矩形状などが挙げられが、電子レンジで解凍・加熱（調理）した際の温度ムラの防止や成形性の点から、円盤形状とすることが好ましい。 Further, in the frozen sauce of the present invention, the shape of the base sauce in the frozen state is not limited, and examples thereof include a disk shape, a rectangular shape, etc., but when thawed and heated (cooked) in a microwave oven From the viewpoint of preventing temperature unevenness and formability, it is preferable to have a disk shape.
本発明の冷凍ソースは、例えば、ベースソースを所定の形状に冷凍した後、冷凍状態のベースソースの表面に、保護ソースを付着させ、さらに冷凍することにより製造することができる。また、所定形状のベースソースの上面に保護ソースを付着させ、冷凍することにより、製造することもできる。冷凍方法は従来の冷凍ソースにおける冷凍方法と同様である。
保護ソースの付着方法としては、制限されるものではなく、例えば、冷凍状態のベースソースを保護ソース中に浸漬する方法、冷凍状態のベースソースに保護ソースを噴霧又は塗布する方法などが挙げられる。
The frozen sauce of the present invention can be produced, for example, by freezing the base sauce into a predetermined shape, attaching a protective source to the surface of the frozen base sauce, and further freezing it. Moreover, it can also manufacture by attaching a protection source to the upper surface of the base source of a predetermined shape, and freezing. The freezing method is the same as the freezing method in the conventional freezing sauce.
The method for attaching the protective source is not limited, and examples thereof include a method in which a frozen base source is immersed in the protective source, and a method in which the protective source is sprayed or applied to the frozen base source.
本発明の冷凍ソースは、パスタソース、カレーソース、シチューなどとして好適であり、特にパスタソースとして好適である。 The frozen sauce of the present invention is suitable as a pasta sauce, curry sauce, stew or the like, and particularly suitable as a pasta sauce.
本発明の冷凍食品は、上述の本発明の冷凍ソースを含有する冷凍食品、好ましくは、冷凍状態の食品と、該食品の上に載置された上述の本発明の冷凍ソースとからなる、冷凍食品である。本発明の冷凍ソースは、保護ソースで被覆された面が上向きとなるように、冷凍状態の食品の上に載置することが好ましい。
上記食品としては、パスタ、日本そば、うどん、中華麺、ビーフン、ご飯などが挙げられ、特にパスタが好ましい。
冷凍状態の食品の形状は、特に限定されるものではなく、食品の種類に応じた通常の冷凍食品の形状でよい。
The frozen food of the present invention is a frozen food containing the above-mentioned frozen sauce of the present invention, preferably a frozen food, and the above-mentioned frozen sauce of the present invention placed on the food. It is food. The frozen sauce of the present invention is preferably placed on a frozen food so that the surface covered with the protective sauce faces upward.
Examples of the food include pasta, Japanese soba noodles, udon, Chinese noodles, rice noodles, and rice. Pasta is particularly preferable.
The shape of the frozen food is not particularly limited, and may be a normal frozen food according to the type of food.
本発明の冷凍ソース及び該冷凍ソースを含有する本発明の冷凍食品は、電子レンジで解凍・加熱（調理）する際、保護ソースで被覆された面が上向きとなるように、電子レンジ内に置くことが好ましい。電子レンジでの解凍・加熱（調理）条件は、従来の冷凍ソース又は冷凍食品における場合と同条件とすることができる。 The frozen sauce of the present invention and the frozen food of the present invention containing the frozen sauce are placed in the microwave oven so that the surface covered with the protective sauce faces upward when thawing and heating (cooking) in the microwave oven It is preferable. The thawing / heating (cooking) conditions in the microwave oven can be the same as those in a conventional frozen sauce or frozen food.
以下、実施例及び比較例を挙げて本発明をさらに具体的に説明するが、本発明は以下の実施例によって何ら制限されるものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not restrict | limited at all by the following examples.
実施例１〜６及び比較例１〜２
表１に示す配合でベースソースを、また表２に示す配合で保護ソースを、それぞれ調製した。ベースソースの粘度を表１に、また保護ソースの解凍後の粘度を表２に、それぞれ示した。
ベースソース５０ｇを径４０ｍｍ及び厚み３ｍｍの円盤形状に冷凍した後、冷凍状態のベースソースを保護ソース中に浸漬し、冷凍状態のベースソースの表面に、保護ソースの付着量が２５ｇ、保護ソースの厚みが約１ｍｍとなるように保護ソースを付着させ、冷凍パスタソースをそれぞれ得た。
得られた冷凍パスタソースを、長辺１５０ｍｍ、短辺１００ｍｍ及び厚み２０ｍｍの直方体形状に成形された冷凍スパゲッティの麺塊１００ｇの上に載置し、冷凍ソース付き冷凍パスタ食品をそれぞれ得た。
得られた各冷凍ソース付き冷凍パスタ食品について、冷凍ソースが上になるようにして皿に乗せ、電子レンジにて６００Ｗで２４０秒間解凍・加熱（調理）して、ソースの食感及び外観を、下記の評価基準に従ってパネラー１０名に評価させた。その結果（平均点）を表３に示す。
Examples 1-6 and Comparative Examples 1-2
A base sauce was prepared with the formulation shown in Table 1, and a protective sauce was prepared with the formulation shown in Table 2. The viscosity of the base sauce is shown in Table 1, and the viscosity of the protective sauce after thawing is shown in Table 2.
After freezing 50 g of the base sauce into a disk shape having a diameter of 40 mm and a thickness of 3 mm, the frozen base source is immersed in the protective source, and the amount of the protective source attached to the surface of the frozen base source is 25 g. A protective sauce was attached so that the thickness was about 1 mm to obtain frozen pasta sauces.
The obtained frozen pasta sauce was placed on 100 g of frozen spaghetti noodle chunks molded into a rectangular parallelepiped shape having a long side of 150 mm, a short side of 100 mm, and a thickness of 20 mm to obtain frozen pasta foods with a frozen sauce.
About each frozen pasta food with each frozen sauce obtained, put it on a plate with the frozen sauce on top, and thaw and cook (cook) for 240 seconds at 600 W in a microwave oven, the texture and appearance of the sauce, Ten panelists were evaluated according to the following evaluation criteria. The results (average points) are shown in Table 3.
（解凍後のソース中の蛋白質含有素材の食感の評価基準）
５：かなり良い硬さ
４：ほど良い硬さ
３：やや硬い
２：少し硬い
１：かなり硬い
(Evaluation criteria for the texture of protein-containing materials in the sauce after thawing)
5: Pretty good hardness 4: Moderately good hardness 3: Slightly hard 2: Slightly hard 1: Pretty hard
（解凍後のソース中の蛋白質含有素材の外観の評価基準）
５：ほとんど変色なしの外観
４：やや変色ありの外観
３：やや焼けた外観
２：少し焼けた外観
１：かなり焼けた外観
(Evaluation criteria for the appearance of protein-containing material in the sauce after thawing)
5: Appearance with almost no discoloration 4: Appearance with slight discoloration 3: Appearance slightly burnt 2: Appearance slightly burnt 1: Appearance slightly burnt
比較例３
実施例１において、保護ソースを付着させない以外は、実施例１と同様にして円盤形状の冷凍パスタソースを得た。得られた冷凍パスタソースを、実施例１と同様にして円盤形状の冷凍スパゲッティの麺塊の上に載置し、冷凍ソース付き冷凍パスタ食品を得た。
得られた冷凍ソース付き冷凍パスタ食品について、実施例１と同様にして、電子レンジにて解凍・加熱（調理）後のソースの食感及び外観を評価した。その結果（平均点）を表３に示す。
Comparative Example 3
In Example 1, a disc-shaped frozen pasta sauce was obtained in the same manner as in Example 1 except that no protective source was attached. The obtained frozen pasta sauce was placed on a disk-shaped frozen spaghetti noodle mass in the same manner as in Example 1 to obtain a frozen pasta food with a frozen sauce.
About the obtained frozen pasta food with a frozen sauce, the food texture and appearance of the sauce after thawing and heating (cooking) were evaluated in the same manner as in Example 1. The results (average points) are shown in Table 3.
比較例４
実施例１において用いたベースソースと保護ソースとを混合し、この混合ソースを実施例１と同様にして円盤形状に冷凍して、冷凍パスタソースを得た。得られた冷凍パスタソースを、実施例１と同様にして円盤形状の冷凍スパゲッティの麺塊の上に載置し、冷凍ソース付き冷凍パスタ食品を得た。
得られた冷凍ソース付き冷凍パスタ食品について、実施例１と同様にして、電子レンジにて解凍・加熱（調理）後のソースの食感及び外観を評価した。その結果（平均点）を表３に示す。
Comparative Example 4
The base sauce and the protective sauce used in Example 1 were mixed, and the mixed sauce was frozen into a disk shape in the same manner as in Example 1 to obtain a frozen pasta sauce. The obtained frozen pasta sauce was placed on a disk-shaped frozen spaghetti noodle mass in the same manner as in Example 1 to obtain a frozen pasta food with a frozen sauce.
About the obtained frozen pasta food with a frozen sauce, the food texture and appearance of the sauce after thawing and heating (cooking) were evaluated in the same manner as in Example 1. The results (average points) are shown in Table 3.
Claims (6)
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| JP2018117526A (en) * | 2017-01-23 | 2018-08-02 | 日本水産株式会社 | Method for producing omelet packaging fluid content and omelet rice |
| WO2019027028A1 (en) * | 2017-08-03 | 2019-02-07 | 日清フーズ株式会社 | Method for producing frozen fish eggs-containing sauce |
| JP2020129997A (en) * | 2019-02-14 | 2020-08-31 | キユーピー株式会社 | Standing pouch-contained pasta sauce |
| JP2021087458A (en) * | 2021-03-11 | 2021-06-10 | 日本水産株式会社 | Method for producing omelet packaging fluid content and omelet rice |
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| JP2018117526A (en) * | 2017-01-23 | 2018-08-02 | 日本水産株式会社 | Method for producing omelet packaging fluid content and omelet rice |
| WO2019027028A1 (en) * | 2017-08-03 | 2019-02-07 | 日清フーズ株式会社 | Method for producing frozen fish eggs-containing sauce |
| JPWO2019027028A1 (en) * | 2017-08-03 | 2020-07-27 | 日清フーズ株式会社 | Method for producing a sauce containing frozen roe |
| JP7085550B2 (en) | 2017-08-03 | 2022-06-16 | 株式会社日清製粉ウェルナ | How to make sauce with frozen roe |
| JP2020129997A (en) * | 2019-02-14 | 2020-08-31 | キユーピー株式会社 | Standing pouch-contained pasta sauce |
| JP7489861B2 (en) | 2020-08-18 | 2024-05-24 | 日清食品ホールディングス株式会社 | Soup for frozen food, its manufacturing method, and frozen food using said soup for frozen food |
| JP7483315B2 (en) | 2021-01-29 | 2024-05-15 | 株式会社ニップン | Frozen pasta made with two sauces with different viscosities |
| JP2021087458A (en) * | 2021-03-11 | 2021-06-10 | 日本水産株式会社 | Method for producing omelet packaging fluid content and omelet rice |
| JP7059416B2 (en) | 2021-03-11 | 2022-04-25 | 日本水産株式会社 | How to make omelets and omelet rice wrapped in fluid contents |
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