JP2011211923A - Freeze-dried food for cooking and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide freeze-dried food for cooking which is obtained by freeze-drying seasoning prepared by preliminarily measuring egg raw material, milk raw material, a sweetener and the like and mixing them together to use the mixture when cooking so as to save labor and time for cooking work such as measurement, mixture and segmentation of the seasoning liquid, and which retains its original flavor and color and is excellent in dissolving/dispersing properties.SOLUTION: The freeze-dried food for cooking is obtained by freezing and drying a cooking raw material solution containing at least two kinds selected from the group of egg raw material, milk raw material and a sweetener. The cooking raw material solution is preferably as follows: when containing the egg raw material and the milk raw material, the total solid in both of them is 3-30 mass% and a mass ratio in terms of solid in both of them is 3:7 to 9:1; when containing the egg raw material and a sugar sweetener, the total solid in both of them is 5-40 mass% and a mass ratio in terms of both of them is 2:8 to 9:1; and when containing the milk raw material and the sugar sweetener, the total solid in both of them is 5-35 mass% and a mass ratio in terms of both of them is 9:1 to 3:7.

Description

  The present invention relates to a food for cooking comprising an egg raw material, a milk raw material, a sweetener and the like as raw materials, and a method for producing the same.

  There are many cooking products that contain egg ingredients, milk ingredients, sweeteners, etc. as ingredients. French toast, pudding, milkshake, croquette and omelet. In cooking these products, egg ingredients, milk ingredients, sweeteners, etc. are usually weighed and mixed to prepare a cooking liquid containing those ingredients, then cooked in a frying pan, baked in an oven, Often the process proceeds to steaming and other processes. It is possible to save labor by using the food for cooking which has been previously weighed, mixed, etc. and subjected to freeze-drying treatment at the time of cooking.

  For example, the following Patent Document 1 contains 4 to 20 (W / W)% soy milk such as soy milk, adjusted soy milk, soy milk drink, and soy protein drink, and also contains granulated sugar, sucrose, butter sugar, fructose and sucrose. And a cooking liquid for French toast containing 4 to 20 (W / W)% of saccharides such as lactose. Patent Document 2 below describes providing a storable material that can easily cook cooked foods such as pan pudding and French toast. Patent Document 3 below provides an oil and fat food for French toast that can be deliciously toasted in French toast just by applying it to bread and baking it in an oven toaster so that you can easily taste French toast at home. It is described to provide an oil and fat food for French toast that can be stored and used only when needed. In addition, Patent Document 4 below describes providing an egg processed food that can produce a heat-coagulated bread in a state in which a mixed solution containing eggs and milk is soaked in a short time. . Patent Document 5 below describes providing a processed egg liquid that is quickly absorbed into bread in order to industrially produce a large amount of French toast-like food at low cost.

JP 2006-191870 A Japanese Patent Laid-Open No. 2004-8018 JP 2003-180245 A JP 11-290003 A JP 11-215948 A

  However, conventional liquid seasoning ingredients need to be subjected to a relatively strong sterilization treatment in order to ensure storage stability when there is a lot of water, and as a result, some ingredients such as egg raw materials and milk raw materials have become denatured and have a flavor. There is a problem that damage is caused or coloring occurs. In addition, there was a problem of solubility / dispersibility such as lumps and liquid separation. Furthermore, since it is a liquid, there existed a problem of requiring a transportation cost and storage space. In the form of spread containing a lot of fat and oil components, it is difficult to cause such a problem, but when adding fat to make a spread form, the original flavor depends on the added fat and oil. In addition, there is a problem that the fragrance is impaired and a problem that the seasoning liquid cannot be immersed into the inside because it is applied to the upper surface of the bread and baked.

  The present invention has been made in view of the above prior art, and its purpose is to prepare a cooking food that has been freeze-dried by previously weighing, mixing, etc., egg raw materials, milk raw materials, sweeteners, etc. It is a food for cooking that can save the labor of cooking work by using it at the time of use, keeps the original flavor and color, is excellent in solubility and dispersibility, is lightweight, and is transportable. The object is to provide a product having excellent storage stability because it is dried.

  As a result of intensive studies to achieve the above object, the present inventors have completed the present invention.

That is, this invention provides the food for cooking and the manufacturing method of food for cooking which have the following structures.
[1] A food for cooking, comprising a freeze-dried raw material solution for cooking containing at least two kinds selected from the group consisting of egg raw materials, milk raw materials, and sweeteners.
[2] The cooking food according to [1], wherein the cooking raw material solution satisfies any of the following (1) to (5).
(1) The cooking raw material solution contains an egg raw material and a saccharide sweetener as a sweetener. The total solid content of the both is 5 to 40% by mass, and the mass ratio in terms of the solid content of both is 2: 8-9: 1.
(2) The cooking raw material solution contains an egg raw material and a milk raw material, the total solid content of the both is 3 to 30% by mass, and the mass ratio of both in terms of solid content is 3: 7 to 9: 1.
(3) The cooking raw material solution includes a milk raw material and a saccharide sweetener as a sweetener. The total solid content of the both is 5 to 35% by mass, and the mass ratio in terms of the solid content of both is 9: 1-3: 7.
(4) The cooking raw material solution contains an egg raw material and a high sweetness degree sweetener as a sweetener, and the solid content of the egg raw material is 1.7 to 24% by mass, and the high sweetness degree A sweetener is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 3 to 80% by mass.
(5) The cooking raw material solution includes a milk raw material and a high-sweetness sweetener as a sweetener, and the milk raw material has a solid content of 2 to 35% by mass, and the high-sweetness sweetener Is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 3 to 80% by mass.
[3] The cooking raw material solution contains a saccharide sweetener as a sweetener, and the saccharide sweetener contains monosaccharides, disaccharides, oligosaccharides of 3-9 saccharides, sugar alcohols and the like. The food for cooking according to the above [1] or [2], which is one or more selected from the composition comprising.
[4] The cooking raw material solution contains a high-intensity sweetener as a sweetener, and the high-intensity sweetener comprises sucralose, acesulfame potassium, aspartame, stevia, licorice extract, saccharin, thaumatin, and The food for cooking according to the above [1] or [2], which is one or more selected from neotame.
[5] The cooking raw material solution contains a saccharide sweetener and a high-intensity sweetener as sweeteners, and is adjusted to have a sweetness equivalent to an aqueous sucrose solution having a concentration of 3 to 80% by mass. The food for cooking according to the above [3] or [4].
[6] The cooking raw material solution includes an egg raw material, a milk raw material, and a sweetener, and the solid content of the three components is 5 to 50% by mass, and the mass ratio in terms of the solid content of the three components is 1. The food for cooking according to any one of [1] to [5], which is -8: 1 to 8: 1 to 8.
[7] The egg raw material is whole egg, egg yolk, egg white, frozen whole egg, frozen egg yolk, frozen egg white, dried whole egg, dried egg yolk, dried egg white, whole sweetened egg, sweetened egg yolk, sweetened egg white, whole egg containing seasonings The food for cooking according to any one of [1] to [6], which is one or more selected from seasonings-containing egg yolks and seasonings-containing egg whites.
[8] The milk raw material is raw milk, component-adjusted milk, low-fat milk, non-fat milk, processed milk, concentrated whey, concentrated milk, fermented milk, cream, skim milk powder, whole milk powder, condensed milk, milk protein, and milk fat The food for cooking according to any one of [1] to [7], which is one or more selected from milk, cream, skim milk powder, whole milk powder, condensed milk, milk protein, and milk fat. .
[9] The food for cooking according to any one of the above [1] to [8], which is used for cooking French toast, pudding, custard, milk shake, croquette, steamed rice cake, or omelet.
[10] A method for producing a cooking food, comprising freeze-drying a cooking raw material solution containing at least two kinds selected from the group consisting of an egg raw material, a milk raw material, and a sweetener.
[11] The method for producing a food for cooking according to [10], wherein the raw material solution for cooking satisfies any of the following (1) to (5).
(1) The cooking raw material solution contains an egg raw material and a saccharide sweetener as a sweetener. The total solid content of the both is 5 to 40% by mass, and the mass ratio in terms of the solid content of both is 2: 8-9: 1.
(2) The cooking raw material solution contains an egg raw material and a milk raw material, the total solid content of the both is 3 to 30% by mass, and the mass ratio of both in terms of solid content is 3: 7 to 9: 1.
(3) The cooking raw material solution includes a milk raw material and a saccharide sweetener as a sweetener. The total solid content of the both is 5 to 35% by mass, and the mass ratio in terms of the solid content of both is 9: 1-3: 7.
(4) The cooking raw material solution contains an egg raw material and a high sweetness degree sweetener as a sweetener, and the solid content of the egg raw material is 1.7 to 24% by mass, and the high sweetness degree A sweetener is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 3 to 80% by mass.
(5) The cooking raw material solution includes a milk raw material and a high-sweetness sweetener as a sweetener, and the milk raw material has a solid content of 2 to 35% by mass, and the high-sweetness sweetener Is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 3 to 80% by mass.
[12] The cooking raw material solution contains a saccharide sweetener as a sweetener, and the saccharide sweetener contains monosaccharides, disaccharides, oligosaccharides of 3-9 saccharides, sugar alcohols and the like. The manufacturing method of the food for cooking of the said [10] or [11] description which is 1 type (s) or 2 or more types selected from the composition containing.
[13] The cooking raw material solution contains a high-intensity sweetener as a sweetener, and the high-intensity sweetener comprises sucralose, acesulfame potassium, aspartame, stevia, licorice extract, saccharin, thaumatin, and The method for producing a food for cooking according to the above [10] or [11], which is one or more selected from neotame.
[14] The cooking raw material solution contains a saccharide sweetener and a high-intensity sweetener as sweeteners, and is adjusted to have a sweetness equivalent to that of a 3 to 80% by weight sucrose aqueous solution. The method for producing a food for cooking according to the above [12] or [13].
[15] The cooking raw material solution includes an egg raw material, a milk raw material, and a sweetener. The solid content of the three components is 5 to 50% by mass, and the mass ratio of the three components in terms of solid content is 1. The manufacturing method of the food for cooking as described in any one of said [10]-[14] which is -8: 1 to 8: 1-8.
[16] The egg raw material is whole egg, egg yolk, egg white, frozen whole egg, frozen egg yolk, frozen egg white, dried whole egg, dried egg yolk, dried egg white, whole sweetened egg, sweetened egg yolk, sweetened egg white, whole egg containing seasonings The manufacturing method of the food for cooking as described in any one of said [10]-[15] which is 1 type (s) or 2 or more types chosen from seasoning containing egg yolk and seasoning containing egg white.
[17] The milk raw material is raw milk, component-adjusted milk, low-fat milk, non-fat milk, processed milk, concentrated whey, concentrated milk, fermented milk, cream, skim milk powder, whole milk powder, condensed milk, milk protein, and milk fat The food for cooking according to any one of the above [10] to [16], which is one or more selected from milk, cream, skim milk powder, whole milk powder, condensed milk, milk protein, and milk fat Manufacturing method.
[18] The food for cooking according to any one of the above [10] to [17], wherein the food for cooking is used for cooking French toast, pudding, custard, milkshake, croquette, steamed tea, or omelet A method for producing food.

  The present invention provides a cooking food by freeze-drying a cooking raw material solution containing at least two kinds selected from the group consisting of egg raw materials, milk raw materials, and sweeteners. Can be secured. As a result, it is possible to prevent some of the ingredients such as egg raw material and milk raw material from being denatured, causing precipitation, losing flavor, and coloring. Moreover, it is excellent in solubility and dispersibility, and it is possible to prevent lumps and liquid separation from occurring when returned with water or hot water. Furthermore, if it is provided in the form of a light block of an appropriate size, it is also suitable for transportation during distribution, and even during handling during cooking, it can be easily removed from the packaging and pre-determined for 1 cup, 1 cup, The target amount of a unit such as one dish can be used.

About the evaluation result of Test Example 1, the solid content of egg raw material and sucrose is plotted on the vertical axis, and the mass ratio in terms of solid content is plotted on the horizontal axis, and the evaluation result is plotted. FIG. About the evaluation result of Test Example 1, regarding the material containing the egg material and the milk material, the solid content of the egg material and the milk material is plotted on the vertical axis, and the mass ratio in terms of solid content is plotted on the horizontal axis, and the evaluation result is plotted. FIG. About the evaluation result of Test Example 1, with respect to the one containing milk raw material and sucrose, the solid content of the milk raw material and sucrose is taken on the vertical axis, the mass ratio in terms of solid content is taken on the horizontal axis, and the evaluation result is plotted. FIG.

  Egg raw materials used in the present invention include whole egg, egg yolk, egg white, frozen whole egg, frozen egg yolk, frozen egg white, dried whole egg, dried egg yolk, dried egg white, whole sweetened egg, sweetened egg yolk, sweetened egg white, and seasoning Whole egg, seasoning-containing egg yolk, seasoning-containing egg white, and the like can be used. These egg materials may be used alone or in combination of two or more.

  As milk materials used in the present invention, raw milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, concentrated whey, concentrated milk, fermented milk, cream, skim milk powder, whole milk powder, condensed milk, milk protein, and Milk fat milk, cream, skim milk powder, whole milk powder, condensed milk, milk protein, milk fat and the like can be used. These milk raw materials may be used individually by 1 type, and may be used in combination of 2 or more types.

  As the sweetener used in the present invention, a saccharide sweetener, a high-intensity sweetener, and the like can be used. Examples of sugar sweeteners include monosaccharides such as glucose and fructose, disaccharides such as sucrose and maltose, oligosaccharides, and sugar alcohols. More specifically, for example, glucose (glucose), fructose (fructose), monosaccharides such as xylose, sorbose, galactose, isomerized sugar, sucrose (sucrose), maltose (maltose), lactose (lactose), isomerization Disaccharides such as lactose and palatinose, oligosaccharides such as coupling sugar and neosugar (referring to those of 3 to 9 sugars), sugar alcohols such as maltitol, erythritol, lactitol, sorbitol, mannitol, xylitol, and palatinit, Can include compositions containing these. These saccharide sweeteners may be used alone or in combination of two or more.

  Examples of the high-intensity sweetener include sucralose, acesulfame potassium, aspartame, stevia, licorice extract, saccharin, thaumatin, neotame and the like. More specifically, for example, aspartame, an amino acid sweetener having a sweetness about 200 times that of sucrose, a stevia extract having a sweetness about 200 times that of sucrose, and sucrose as a raw material, and selectively using three hydroxyl groups. Examples include sucralose having a sweetness of about 600 times that of sucrose and acesulfame potassium having a sweetness of about 200 times that of sucrose and excellent in acid resistance, heat resistance and enzyme resistance. The liquorice extract has about 50 times the sweetness of sucrose. Saccharin is about 500 times sweeter than sucrose. Thaumatin has a sweetness about 3000 to 8000 times that of sucrose. Neotame is about 10,000 times sweeter than sucrose. One of these high-intensity sweeteners may be used alone, or two or more thereof may be used in combination.

  The cooking food of the present invention is a cooking food used at the time of cooking. Specifically, for example, it is used for cooking French toast, pudding, custard, milk shake, croquette, steamed tea, omelet and the like. These cooked products include at least two kinds selected from the group consisting of egg raw materials, milk raw materials, and sweeteners as raw materials. Usually, ingredients and ingredients are prepared during cooking.

  The cooking food of the present invention is prepared by subjecting at least two kinds selected from the group consisting of egg raw materials, milk raw materials, and sweeteners to a pre-weighed and mixed seasoning solution, and then freeze-drying the mixture to prepare water, hot water, or By returning to an aqueous edible liquid such as milk, the food can be saved the labor of cooking. Therefore, the size of the food for cooking of the present invention and the content of at least two selected from the group consisting of egg raw materials, milk raw materials, and sweeteners are appropriately adjusted according to the type of cooked food and the necessity. can do. In addition, raw materials other than egg raw materials, milk raw materials, and sweeteners, for example, dextrin, starch, thickener, flavor, acidulant, emulsification stabilizer, vitamin, mineral, and the like can be appropriately blended. In addition to water, hot water, or milk, for example, soy milk, vegetable fruit juice, fruit juice beverage, carbonated water, tea, soft drink, and the like can be used as the aqueous edible liquid.

  That is, the cooking food of the present invention is obtained by freeze-drying a cooking raw material solution containing at least two kinds selected from the group consisting of egg raw materials, milk raw materials, and sweeteners. The freeze-drying method can be performed by a known method. As a preferred embodiment, for example, the cooking raw material solution is adjusted to about 5 to 50 Brix and poured into a container of a predetermined size, for example, made of polypropylene. As this pre-freezing, a method of rapid freezing usually at a temperature in the range of −20 to −40 ° C. is preferably used. As the freeze-drying treatment, the pre-freezing product of −20 to −40 ° C. A method of placing under a vacuum of about ˜2 Torr, sublimating ice in the frozen product, and finally raising the temperature to about room temperature to about 70 ° C. to dry can be used.

  In the cooking food of the present invention, the shape is not particularly limited, and can be a rectangular parallelepiped shape, a columnar shape, a rectangular parallelepiped shape, a granular shape, a powder, a pellet shape, etc., but from the viewpoint of easy manufacturing. Is preferably a rectangular parallelepiped shape, a cylindrical shape, or a rectangular parallelepiped shape. In particular, a rectangular shape having a length of 20 to 200 mm, a width of 20 to 200 mm, and a height of 10 to 100 mm is preferable. According to this, it is excellent in workability in handling during cooking.

  In the preparation of the cooking food of the present invention, it is preferable that the cooking raw material solution containing at least two kinds selected from the group consisting of the egg raw material, the milk raw material, and the sweetener is sterilized and then subjected to lyophilization. . According to this, the preservability of the food for cooking obtained can be improved. The sterilization treatment is preferably heat sterilized at a temperature of 50 to 85 ° C, more preferably heat sterilized at a temperature of 55 to 70 ° C. Heat sterilization at a temperature of 90 ° C. or higher is not preferable because some ingredients such as egg raw material and milk raw material are denatured, and precipitation tends to occur, flavor is impaired, and coloring occurs.

In the preparation of the food for cooking according to the present invention, the raw materials corresponding to the respective cooked products are blended so as to have a composition corresponding to the target product, and are composed of the egg raw material, the milk raw material, and the sweetener. What is necessary is just to prepare the raw material solution for cooking containing at least 2 sort (s) chosen from the group, However, In a preferable aspect, it is as follows either.
(1) In the case where the raw material solution for cooking contains an egg raw material and a saccharide sweetener as a sweetener, the total solid content is 5 to 40% by mass, and the mass ratio in terms of the solid content of both is It is preferable to mix | blend so that it may be 2: 8-9: 1.
(2) In the case where the raw material solution for cooking contains an egg raw material and a milk raw material, the total solid content is 3 to 30% by mass, and the mass ratio in terms of the solid content is 3: 7 to 9: 1 is preferable.
(3) In the case where the cooking raw material solution includes a milk raw material and a saccharide sweetener as a sweetener, the total solid content of the both is 5 to 35% by mass, and the mass ratio in terms of the solid content of both is It is preferable to mix | blend so that it may be 9: 1-3: 7.
(4) When the cooking raw material solution contains an egg raw material and a high sweetness degree sweetener as a sweetener, the solid content of the egg raw material is 1.7 to 24% by mass, and the high sweetness degree is It is preferable that the sweetener is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 3 to 80% by mass.
(5) In the case where the cooking raw material solution includes a milk raw material and a high sweetness sweetener as a sweetener, the milk raw material has a solid content of 2 to 35% by mass, and the high sweetness sweetener Is preferably blended in an amount that provides a sweetness equivalent to that of a 3 to 80% by weight aqueous sucrose solution.

  In addition, in the case where the cooking raw material solution contains a saccharide sweetener and a high-intensity sweetener as sweeteners, it is blended so as to have a sweetness equivalent to that of a 3 to 80% by weight aqueous sucrose solution. It is preferable.

  Moreover, when the said raw material solution for cooking contains an egg raw material, a milk raw material, and a sweetener, the solid content of three total is 5-50 mass%, and mass ratio in conversion of three solid content is 1. It is preferable that it is mix | blended so that it may be 8: 1-8: 1-8.

  In preparing the cooking raw material solution, by preparing the solid content of each raw material and the blending ratio in terms of solid content to a specific one as described above, as shown in the examples described later, cooking obtained Foods are superior in solubility and dispersibility, and when they are returned to water, hot water, or an aqueous edible liquid such as milk, lumps and liquid separation are less likely to occur. Further, swelling during freeze-drying is less likely to occur.

  Here, when the cooking raw material solution contains a saccharide sweetener and a high-intensity sweetener as sweeteners, the sweetener has a sweetness equivalent to that of an aqueous sucrose solution having a concentration of 3 to 80% by mass. When the cooking raw material solution contains an egg raw material, the solid content in terms of solid content of the egg raw material and a sugar sweetener such as sucrose is 5 to 40% by mass, It is preferable that they are blended so that the mass ratio in terms of solid content is from 2: 8 to 9: 1. In addition, in the case where the cooking raw material solution includes a milk raw material, the solid content in terms of solid content of the milk raw material and a sugar sweetener such as sucrose is 5 to 40% by mass, both in terms of solid content. It is preferable that the mass ratio is from 2: 8 to 9: 1. According to this, even in the case where a saccharide sweetener and a high-intensity sweetener are included as sweeteners, in preparing the cooking raw material solution, the mixing ratio in terms of solid content of a saccharide sweetener such as sucrose As described above, it is difficult to cause swelling during freeze-drying by preparing a specific product as described above.

  It is preferable that the food for cooking of the present invention is provided by wrapping a predetermined target amount such as one serving, one cup, one dish, etc. for each package. According to this, it can take out from a package easily at the time of cooking, and can use it.

  The present invention will be specifically described below with reference to examples, but these do not limit the scope of the present invention.

  In the following example, the food for cooking was manufactured using the food raw material shown in Table 1.

  In the following tests, the values shown in Table 2 below were used for the solid contents of the whole egg liquid, milk, and cream shown in Table 2.

  In the following tests, the sweetness values of sucrose, erythritol, sorbitol, lactitol, sucralose, acesulfame potassium, and aspartame shown in Table 3 were those shown in Table 3 below. The sweetness degree is an index representing the degree of sweetness with respect to the sucrose solution. For example, when the sweetness of an aqueous solution having a sucrose concentration of 1% by mass is 1 (sweetness degree 1), the sweetness degree of a sweetness component that exhibits a sweetness comparable to that sweetness at a concentration of 1/200 is 200. .

<Production Example 1>
About each raw material shown in the column of Example 1-Example 124 of the following Table 4-Table 30, it put into the beaker with each compounding ratio, and stirred for about 5 minutes at 800 rpm with the stirrer. 30 g of these were freeze-dried. Specifically, it was poured into a 44 mm × 65 mm × 20 mm polypropylene container and frozen at −20 ° C. for 24 hours. This frozen product is subjected to a freeze-drying production apparatus, reduced in pressure to 0.03 to 0.3 Torr, heated so that the product temperature becomes 50 ° C., and then returned to normal temperature and normal pressure 24 hours after the start of the reduced pressure, The cooking food for the French toast of Examples 1 to 124 was manufactured. In Examples 115 to 124, when dried whole eggs were used, 76 parts by mass of water was returned per 24 parts by mass of dried whole eggs, and the whole eggs were mixed.

<Test Example 1>
About the cooking food for French toast obtained in manufacture example 1, the presence or absence of foaming in a freeze-drying process and shape retention were evaluated. In addition, 30 g of water was added to the food for cooking, and solubility, liquid separation, and film formation when stirring and dissolving were evaluated. Further, 1/2 sliced bread was cut with the solution and fired in a frying pan that had been processed with fluorine without smashing oil, butter, etc. to obtain French toast. The coloring, drainage, powderiness, and flavor were evaluated. The evaluation results were classified according to the criteria of each evaluation item shown in Table 31 below: ○;

  The results are shown in Tables 32 to 57 below.

<Result 1> (mass ratio in terms of solid content and solid content of egg raw material and sucrose)
In FIG. 1, regarding the above evaluation results, the solid content of egg raw material and sucrose is plotted on the vertical axis, the mass ratio in terms of solid content is plotted on the horizontal axis, and the evaluation result is shown as follows. Plotted. As a result, a preferred food for cooking was obtained when the solid content on the vertical axis was about 5 to 40% and the mass ratio on the horizontal axis was about 2: 8 to 9: 1.

<Result 2> (mass ratio in terms of solid content and solid content of egg raw material and milk raw material)
In FIG. 2, regarding the above evaluation results, regarding the contents including egg raw materials and milk raw materials, the solid content of egg raw materials and milk raw materials is taken on the vertical axis, and the mass ratio in terms of solid content is taken on the horizontal axis. Plotted. As a result, a preferred food for cooking was obtained when the solid content on the vertical axis was about 3 to 30% and the mass ratio on the horizontal axis was about 3: 7 to 9: 1.

<Result 3> (solid content of milk raw material and sucrose and mass ratio in terms of solid content)
In FIG. 3, regarding the above evaluation results, the solid content of the milk raw material and sucrose is plotted on the vertical axis, and the mass ratio in terms of solid content is plotted on the horizontal axis. Plotted. As a result, a preferred food for cooking was obtained when the solid content on the vertical axis was approximately 5 to 35% and the mass ratio on the horizontal axis was approximately 9: 1 to 3: 7.

<Result 4> (Influence of sweetener type)
As a result of Examples 73 to 76, it was found that even when the sugar alcohol was substituted with various sugar alcohols having the same sweetness as that of sucrose, a food for cooking excellent in freeze-drying process, solubility, and flavor could be obtained. .

  As a result of Examples 77 to 80, it was found that even when the solid content equivalent to sucrose was substituted with various sugar alcohols, a food for cooking good in terms of freeze-drying process, solubility, and flavor could be obtained. .

  As a result of Examples 81 to 99, it was found that when various sugar alcohols were used as sweeteners, foods for cooking good in terms of freeze-drying process, solubility, and flavor were obtained.

  As a result of Examples 100 to 114, it is clear that foods for cooking that are favorable in terms of freeze-drying process, solubility, and flavor can be obtained even when they are replaced with various high-intensity sweeteners having sweetness equivalent to sucrose. It became.

<Result 5> (Evaluation with a combination of egg, milk and sugar)
As a result of Example 115-Example 124, the total solid content of the egg, milk, and sugar is 5 to 50% by mass, and the mass ratio in terms of the solid content of the three is 1 to 8: 1 to 8: 1 to 8 In some cases, it has become clear that foods for cooking that are good in terms of freeze-drying process, solubility, and flavor can be obtained.

<Production Example 2>
Using the raw materials shown in Table 58 below, a cooking food for pudding was produced in the same manner as in Production Example 1.

  The cooking food for pudding was added to the mass before lyophilization treatment and dissolved by stirring. Using this cooking raw material solution, a pudding was obtained. Specifically, caramel sauce was put into a heat-resistant container (cup), and a solution in which the food for cooking was stirred and dissolved was poured. This cup was placed on the top plate of the oven, water was poured onto the top plate and steamed at 150 ° C. for 45-50 minutes. After taking the rough heat, it was cooled in the refrigerator and pudding could be obtained.

<Production Example 3>
Using the raw materials shown in Table 59 below, a cooking food for milk shakes was prepared in the same manner as in Production Example 1.

  One cooking food for milkshake was added to a mass before freeze-drying, and dissolved by stirring. This cooking raw material solution was put in a pan and heated with a low heat so as not to get scorched to obtain a milkshake.

<Production Example 4>
Using the raw materials shown in Table 60 below, a food for cooking for croquette was produced in the same manner as in Production Example 1.

  The cooking food for crock mash was added to the mass before freeze-drying and stirred and dissolved. Crock mousse was obtained using this cooking raw material solution. Specifically, the bread was cut to allow ingredients to enter, and the cooking food was immersed in a solution obtained by stirring and dissolving. In addition to frying pan with ham, cheese, ketchup and melted butter in the cut, it was baked until it was moderately burnt to obtain a crochet.

<Production Example 5>
Using the raw materials shown in Table 61 below, a cooking food for omelet was produced in the same manner as in Production Example 1.

  The cooking food for omelet was added to the mass before lyophilization treatment and dissolved by stirring. This cooking raw material solution was added to a frying pan in which butter had been dissolved and heated according to a conventional method to obtain an omelet.

<Production Example 6>
Using the raw materials shown in Table 62 below, a cooking food for steaming tea was produced in the same manner as in Production Example 1.

  One cooking food for steaming tea was added to the mass before freeze-drying and stirred and dissolved. This cooking raw material solution was poured into a bowl of tea bowl steamed and heated with a steamer for about 5 to 15 minutes. Along with the trefoil, we were able to get steamed tea.

Claims (18)

  A cooking food characterized by freeze-drying a cooking raw material solution containing at least two kinds selected from the group consisting of egg raw materials, milk raw materials, and sweeteners. The food for cooking according to claim 1, wherein the cooking raw material solution satisfies any of the following (1) to (5).
(1) The cooking raw material solution contains an egg raw material and a saccharide sweetener as a sweetener. The total solid content of the both is 5 to 40% by mass, and the mass ratio in terms of the solid content of both is 2: 8-9: 1.
(2) The cooking raw material solution contains an egg raw material and a milk raw material, the total solid content of the both is 3 to 30% by mass, and the mass ratio of both in terms of solid content is 3: 7 to 9: 1.
(3) The cooking raw material solution includes a milk raw material and a saccharide sweetener as a sweetener. The total solid content of the both is 5 to 35% by mass, and the mass ratio in terms of the solid content of both is 9: 1-3: 7.
(4) The cooking raw material solution contains an egg raw material and a high sweetness degree sweetener as a sweetener, and the solid content of the egg raw material is 1.7 to 24% by mass, and the high sweetness degree A sweetener is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 3 to 80% by mass.
(5) The cooking raw material solution includes a milk raw material and a high-sweetness sweetener as a sweetener, and the milk raw material has a solid content of 2 to 35% by mass, and the high-sweetness sweetener Is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 3 to 80% by mass.   The cooking raw material solution contains a saccharide sweetener as a sweetener, and the saccharide sweetener contains monosaccharides, disaccharides, 3-9 saccharide oligosaccharides, sugar alcohols, and compositions containing these. The food for cooking of Claim 1 or 2 which is 1 type, or 2 or more types chosen from.   The cooking raw material solution contains a high-intensity sweetener as a sweetener, and the high-intensity sweetener is selected from sucralose, acesulfame potassium, aspartame, stevia, licorice extract, saccharin, thaumatin, and neotame The food for cooking of Claim 1 or 2 which is 1 type, or 2 or more types.   The raw material solution for cooking contains a saccharide sweetener and a high-intensity sweetener as sweeteners, and is adjusted to have a sweetness equivalent to that of a 3-80% by weight sucrose aqueous solution. The food for cooking according to claim 3 or 4, wherein   The cooking raw material solution includes an egg raw material, a milk raw material, and a sweetener, and the total solid content of the three components is 5 to 50% by mass, and the mass ratio of the three components in terms of solid content is 1 to 8: The food for cooking according to any one of claims 1 to 5, which is 1 to 8: 1 to 8.   The egg material is whole egg, egg yolk, egg white, frozen whole egg, frozen egg yolk, frozen egg white, dried whole egg, dried egg yolk, dried egg white, whole sweetened egg, sweetened egg yolk, sweetened egg white, whole egg containing seasoning, seasoning The food for cooking according to any one of claims 1 to 6, wherein the food is one or more selected from containing egg yolk and seasoning-containing egg white.   The milk material is selected from raw milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, concentrated whey, concentrated milk, fermented milk, cream, skim milk powder, whole milk powder, condensed milk, milk protein, and milk fat. The food for cooking according to any one of claims 1 to 7, wherein the food for cooking is one or more.   The food for cooking according to any one of claims 1 to 8, which is used for cooking French toast, pudding, custard, milkshake, croquette, steamed rice cake, or omelet.   A method for producing a cooking food, comprising freeze-drying a cooking raw material solution containing at least two selected from the group consisting of an egg raw material, a milk raw material, and a sweetener. The said cooking raw material solution is a manufacturing method of the food for cooking of Claim 10 which satisfy | fills any of following (1)-(5).
(1) The cooking raw material solution contains an egg raw material and a saccharide sweetener as a sweetener. The total solid content of the both is 5 to 40% by mass, and the mass ratio in terms of the solid content of both is 2: 8-9: 1.
(2) The cooking raw material solution contains an egg raw material and a milk raw material, the total solid content of the both is 3 to 30% by mass, and the mass ratio of both in terms of solid content is 3: 7 to 9: 1.
(3) The cooking raw material solution includes a milk raw material and a saccharide sweetener as a sweetener. The total solid content of the both is 5 to 35% by mass, and the mass ratio in terms of the solid content of both is 9: 1-3: 7.
(4) The cooking raw material solution contains an egg raw material and a high sweetness degree sweetener as a sweetener, and the solid content of the egg raw material is 1.7 to 24% by mass, and the high sweetness degree A sweetener is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 3 to 80% by mass.
(5) The cooking raw material solution includes a milk raw material and a high-sweetness sweetener as a sweetener, and the milk raw material has a solid content of 2 to 35% by mass, and the high-sweetness sweetener Is blended in such an amount that the sweetness is equivalent to that of an aqueous sucrose solution having a concentration of 3 to 80% by mass.   The cooking raw material solution contains a saccharide sweetener as a sweetener, and the saccharide sweetener contains monosaccharides, disaccharides, 3-9 saccharide oligosaccharides, sugar alcohols, and compositions containing these. The manufacturing method of the food for cooking of Claim 10 or 11 which is 1 type, or 2 or more types chosen from.   The cooking raw material solution contains a high-intensity sweetener as a sweetener, and the high-intensity sweetener is selected from sucralose, acesulfame potassium, aspartame, stevia, licorice extract, saccharin, thaumatin, and neotame The manufacturing method of the food for cooking of Claim 10 or 11 which is 1 type or 2 types or more obtained.   The raw material solution for cooking contains a saccharide sweetener and a high-intensity sweetener as sweeteners, and is adjusted to have a sweetness equivalent to that of a 3-80% by weight sucrose aqueous solution. The method for producing a food for cooking according to claim 12 or 13.   The cooking raw material solution includes an egg raw material, a milk raw material, and a sweetener, and the total solid content of the three components is 5 to 50% by mass, and the mass ratio of the three components in terms of solid content is 1 to 8: It is 1-8: 1-8, The manufacturing method of the foodstuff for cooking of any one of Claims 10-14.   The egg material is whole egg, egg yolk, egg white, frozen whole egg, frozen egg yolk, frozen egg white, dried whole egg, dried egg yolk, dried egg white, whole sweetened egg, sweetened egg yolk, sweetened egg white, whole egg containing seasoning, seasoning The manufacturing method of the food for cooking of any one of Claims 10-15 which is 1 type, or 2 or more types chosen from the containing egg yolk and the seasoning containing egg white.   The milk raw material is raw milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, concentrated whey, concentrated milk, fermented milk, cream, skim milk powder, whole milk powder, condensed milk, milk protein, and milk fat milk, cream The manufacturing method of the food for cooking of any one of Claims 10-16 which is 1 type (s) or 2 or more types chosen from skim milk powder, whole milk powder, condensed milk, milk protein, and milk fat.   The method for producing a food for cooking according to any one of claims 10 to 17, wherein the food for cooking is used for cooking French toast, pudding, custard, milkshake, croquette, steamed tea, or omelet.