JP2012019733A - Highly viscous freeze-dried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a highly viscous freeze-dried food, such as a potage soup, stew, curry, or food dressed with liquid starch, which is quickly dissolved in hot water to generate viscosity without forming an undissolved lump, only when hot water is poured.SOLUTION: The highly viscous freeze-dried food exhibiting new high viscosity, when dissolved in hot water, can be obtained by mixing un-degenerated starch with an emulsifier, before the high viscous food is freeze-dried. Concretely, a seasoning liquid and ingredients for a cooked food is mixed with the emulsifier, cooled at 60°C or below, and then mixed with the un-degenerated starch. The emulsifier may be cooled to 60°C and then added. The mixture is charged into a tray for an individual meal and then freeze-dried to obtain the highly viscous freeze-dried food.

Description

  The present invention relates to a high-viscosity freeze-dried food that quickly dissolves in hot water and a method for producing the same.

As an instant freeze-dried food that can be reconstituted with hot water, many products with low viscosity, such as consomme soup and miso soup, are already on the market, and these have the original flavor and appearance even with slight agitation after pouring hot water. Can be restored. However, high viscosity foods such as potage soups that require a relatively high viscosity after restoration have had the problem of poor solubility when reconstituted and prone to lumps. Various methods have been proposed. For example, when a food containing a specific emulsifier such as monoglyceride, ester of monoglyceride and polycarboxylic acid is cooked together with starch and water, and starch is pregelatinized and then freeze-dried, starch is cooked during cooking of high viscosity food (Patent Document 1) in which a complex of an emulsifier and an emulsifier is formed, or a method in which thickeners such as starch, dextrin, and gums are uniformly dispersed in a sufficiently cooled soup base and then freeze-dried (patent) Document 2) and a method of coating a freeze-dried product made of a concentrated soup intermediate material with a heated melt of an oil and fat material and a starchy material (Patent Document 3) have been proposed. Such technological development has produced simple freeze-dried foods that can be restored even for viscous foods.
However, even with these techniques, the foods that were actually restored without being boiled only by reconstitution with hot water were foods that felt a slight “thickness” as much as a thin potage soup. Using these conventional techniques to increase the viscosity further, the capacity for freeze-drying was increased, and the price became an obstacle, so it was not very practical.
As described above, the conventional technology is still unsatisfactory as a freeze-drying technology for improvisation of high-viscosity foods that require high viscosity after restoration, such as thick potage soups, stews, curries, and baked goods. It was enough.

JP-A-9-266778 Japanese Patent Laid-Open No. 7-147943 JP-A 61-166386

  The present invention provides high-viscosity lyophilized foods such as potage soups, stews, curries, and baked potatoes that can be quickly restored to viscosity without pouring hot water, and a method for producing the same. It is what.

In the present invention, prior to freeze-drying a high-viscosity food, unmodified starch and an emulsifier are mixed to provide a food that exhibits an unprecedented high viscosity when dissolved in hot water.
Specifically, an emulsifier is added to the seasoning liquid and ingredients of high-viscosity foods such as potage soups, stews, curries, and sesame seeds, cooled to 60 ° C. or lower, and then unmodified starch is mixed. The emulsifier may be added after cooling. Next, this mixed raw material is filled in a single-use tray, and after freezing, freeze-dried as usual.
By this method, it was possible to restore the original high-viscosity food by simply pouring boiling water and stirring, without forming lumps and mamako.
By obtaining the above knowledge, the present invention could be completed.

Therefore, the present invention is as follows.
[1] An instant lyophilized food comprising a freeze-dried high-viscosity cooked food blended with an unmodified starch and an emulsifier, wherein the unmodified starch is cooled to 60 ° C. or less after cooking the cooked food material. An instant lyophilized food having a viscosity of 80 mPa · S or more at the time of restoration, which is added later.
[2] The total amount or a part of the emulsifier is added before the cooked food raw material is cooked, and the remaining amount is added after being cooled to 60 ° C. or less after the cooked food, The instant freeze-dried food according to [1].
[3] All or part of the ingredients in the cooked food ingredients are cooked separately from the other cooked food ingredients, cooled to 60 ° C. or less, and then added with unmodified starch. The instant lyophilized food according to [1] or [2].
[4] The instant lyophilized food according to any one of [1] to [3], wherein a dilution ratio when the lyophilized product is restored is 1.1 to 10 times.
[5] A method for producing an instant lyophilized food containing a non-modified starch and an emulsifier and having a viscosity of 80 mPa · S or more at the time of restoration, comprising the following steps (1) to (4);
(1) A step of preparing a liquid seasoning base by adding water to a cooked food raw material or a cooked food raw material further containing all or part of an emulsifier, and cooking by heating.
(2) a step of cooling the liquid seasoning base obtained in the step (1) to 60 ° C. or lower,
(3) A step of producing a high-viscosity cooked food by adding and mixing the whole amount of unmodified starch or further emulsifier or the remaining amount in the above step (1) to a liquid seasoning base cooled to 60 ° C. or lower,
(4) A step of filling the container or individual food tray with the high-viscosity cooked food obtained in the step (3) and freeze-drying it.
[6] In the above [5], the ingredients in the cooked food material are separately cooked, cooled to 60 ° C. or lower, and then added to the liquid seasoning base in the step (3). the method of.

  According to the present invention, it is a freeze-dried food of a high viscosity food having a viscosity of 80 mPa · S or more, such as potage soups, stews, curry, and baked potatoes, which can be quickly restored without pouring hot water. It was possible to provide a freeze-dried food that expresses high viscosity. In particular, the present invention is the first to achieve a high viscosity of 80 mPa · S or more in spite of being a compact concentrated solid type, and a freeze-dried food of a high-viscosity food having a viscosity of 2,000 mPa · S or more. This is the first time that the present invention has been provided.

Dilution rate of freeze-dried product and viscosity after restoration in Example 1 and Comparative Example 1 of the present invention Dilution rate and lysed viscosity of the lyophilized product prepared by the method of the present invention and the lyophilized product prepared by the method of Patent Document 1. The relationship between the HLB value of the emulsifier used for the freeze-dried product, and the viscosity of the highly viscous food after restoration. Relationship between added amount of emulsifier used in lyophilized product and viscosity after restoration. The viscosity of a high-viscosity food after reconstitution of a freeze-dried product prepared by changing the amount of emulsifier (sucrose stearate HLB5) with the same amount of hot water is shown. Relationship between added amount of unmodified starch used in lyophilized product and viscosity after restoration. The viscosity of a high-viscosity food when a freeze-dried product prepared by changing the addition amount of unmodified potato starch is restored with the same amount of hot water is shown. Change in viscosity when freeze-dried product prepared by the method of the present invention is reconstituted with various amounts of hot water

1. "High viscosity food" in the present invention
In the present invention, a viscous “high-viscosity food” is freeze-dried to obtain a freeze-dried food in the form of a block. It aims to reproduce the original “high viscosity food”.
In the present invention, “high-viscosity food” refers to food having a viscosity of 80 mPa · S or more. Specifically, in addition to potage soup, curry, stew, etc., meat sauce, gomoku ankake, Happo vegetables, hemp Examples include seasoned foods with “Toromi” such as strawberry tofu. In addition, foods having a viscosity of 2,000 mPa · S or more achieved for the first time in the present invention are sometimes referred to as “ultra-high viscosity foods”.
In addition, the present invention includes a case where a “high viscosity food” having a viscosity of 80 mPa · S or more is concentrated to form a compact block-like freeze-dried food, and the case where the concentrated portion is diluted with hot water to restore it when consumed, Such a block freeze-dried food having a concentration ratio (that is, dilution ratio) larger than 1.0 (preferably 1.1 times or more) is sometimes referred to as a “high-concentration type” “high viscosity food”. The “high viscosity food” of the “concentration type” of the present invention can be up to 10 times or less, and preferably has a concentration rate (dilution ratio) of 5 times or less. If the concentration rate (dilution ratio) is about 1.1 to 2.0 times, it is possible to provide an “ultra-high viscosity food product” of 2,000 mPa · S or more. If it is a normal high-viscosity food of about 80 to 2,000 mPa · S, the “concentration type” product is more compact if it is concentrated 1.5 to 4.0 times (dilution ratio 1.5 to 4.0). Is preferable. Here, the dilution ratio refers to the ratio of the amount of hot water necessary to restore the freeze-dried product after drying with respect to the volume of the seasoning liquid and ingredients (tray capacity) before freeze-drying. Since it is concentrated at the same magnification during the manufacturing process, it can also be called “concentration rate”.
The mPa · S value of the “viscosity” used in the present invention is the following 2. The value obtained by the measurement method (under conditions of 60 to 80 ° C.) using a single cylindrical rotational viscometer described in the viscosity measurement method.

2. Viscosity Measurement Method In the present invention, the viscosity was measured in accordance with the quality inspection operation procedure (viscosity inspection) related to space Japanese food certification established by JAXA (Japan Aerospace Exploration Agency).
The specific test method is as follows.
<Equipment>
Single cylinder type rotational viscometer (RB80L type viscometer manufactured by Toki Sangyo Co., Ltd.): Measured at a setting of 12 revolutions per minute.
Sample container: Adapter container prepared by the viscometer manufacturer for small volume measurement, or any container with a depth that can accommodate the rotor (or spindle) of the viscometer.
<Operation>
(1) Fix the rotation axis of the viscometer vertically and perform zero correction of the device. Occasionally, calibrate with oil of known viscosity (JS10 to JS100 on the market is recommended for viscosity calibration).
(2) Attach the rotor and U-shaped guard. A guard is not required when using small sample adapters. Check the rotor device constant. The M2 rotor is suitable for the viscosity measurement in the vicinity of 1500 mPa · S at 12 rpm as described below, but a larger rotor (M1) is used at a lower viscosity, and a smaller rotor (M3, M4) is used for a higher viscosity. Set the appropriate program for each rotor according to the instruction manual.
(3) Immediately after adding a predetermined amount of boiling water to a beaker, the freeze-dried sample is placed in a freeze-dried sample, stirred with a stirrer at 1,000 rpm for 1 minute. throw into.
(4) After the reconstituted freeze-dried sample is put into the sample container, the viscometer rotor is immediately put to the depth of the scale line of the rotor shaft. Rotate at 12 rpm and read the viscometer reading after 2 minutes. The error is the smallest when the reading is about 80% relative to the measurement range of each rotor of the viscometer. For extremely low readings, it may be necessary to replace with a larger rotor. Moreover, in order to eliminate the dispersion | variation by measurement temperature, it measures within the range of about 60-80 degreeC.
(5) In addition to the homogeneous liquid, the value variation increases in the case of a sample in which a small hard solid is present in the liquid. Repeat measurements more than if homogeneous. Since the sample with solid matter cannot be measured well if the distance between the rotor and the guard or the inner wall of the adapter attached to the device is small, the mesh-passed liquid is measured.
<Measurement example>
Rough viscosity values of general high-viscosity foods measured by the above measurement method are shown below.
・ Potage soup: about 80 to 1,000 mPa · S ・ Stew: about 3,000 mPa · S or more ・ Curry: about 3,500 mPa · S or more ・ Ankake: about 2,000 mPa · S or more

3. “Restorability” Evaluation Method In the present invention, “restoration” that can quickly reproduce the texture of the original “high-viscosity food” by simply stirring the block-like freeze-dried food of “high-viscosity food” with hot water. It aims to achieve “sex”. In other words, in the present invention, “restorability” means that when hot water is applied to a freeze-dried block-shaped food, it quickly melts just by stirring and reproduces the texture of the original viscous food. As a criterion for evaluating `` restorability '', the ease of collapse of a freeze-dried block-shaped food is called `` disintegration '', and the difficulty of occurrence of lumps and mamako is sometimes called `` solubility '' .
Evaluation from the viewpoint of "disintegration" and "solubility" is to visually check whether the target block-like freeze-dried food is surely dissolved without adding lumps in the boiling water addition and stirring process. .
Specifically, a predetermined amount of boiling water is put into a beaker, and immediately after the freeze-dried block is inserted, it is stirred with a stirrer at 1,000 rpm for 1 minute, and the undissolved residue is visually determined. At that time, the case where the block is not dissolved at all is indicated as “×”, the shape of the block is collapsed, but the case where the blemish and mamako are confirmed is “Δ”, and the case where the block is completely dissolved without any blemish and mamako is indicated as “◯”.

4). Unmodified starch raw material of the present invention The term "unmodified starch" in the present invention refers to raw starch that has been purified from edible plants such as cereals and potatoes and that has not yet been gelatinized. The raw material of the unmodified starch used in the present invention is any starch that is used for food and has a gelatinization temperature of 100 ° C. (boiling water temperature) or less, such as corn starch, waxy corn starch, high Examples include amylose corn starch, wheat starch, rice starch, legume starch, potato starch, sweet potato starch, tapioca starch, and waste starch, and a combination of these starches may be used.
Particularly preferred are starches having a low gelatinization temperature (75 ° C. or lower) and a high viscosity, such as potato starch, tapioca starch, waxy corn starch, sweet potato starch, waste starch and the like.
The addition amount of the unmodified starch is 0.1 to 20 w / v%, preferably 0.2 to 15 w / v%, more preferably 0.2 to 10 w / v with respect to the amount of hot water for dissolving the lyophilized product. v%.
In the case of “ultra-high viscosity food” of 2,000 mPa · S or more, it is preferable to add 1 to 10 w / v% with respect to the amount of hot water for dissolving the lyophilized product.
In the case of a high viscosity food of 1.1 times or more concentrated type, it is preferable to add 2 to 10 w / v% with respect to the amount of hot water in which the freeze-dried product is dissolved.

5. Emulsifier used in the present invention The emulsifier used in the present invention has an HLB (Hydrophilic Lipophilic Balance) value of 1 to 12, preferably HLB 1 to 8, more preferably HLB 3 to 5, and is approved as a food additive. Any emulsifier may be used. For example, synthetic additives such as glycerin fatty acid ester (monoglyceride, polyglyceride), sorbitan fatty acid ester, propylene glycol (PG) fatty acid ester, sucrose fatty acid ester are collected from soybean or egg yolk. Natural products such as lecithin and casein sodium made from milk may be used, or a mixture thereof may be used. Particularly preferred emulsifiers in the range of HLB 3 to 5 include glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester and the like.
The amount of these emulsifiers added is 0.001 to 15 w / v%, preferably 0.0015 to 15 w / v%, more preferably 0.015 to 9 w / v% with respect to the amount of hot water for dissolving the lyophilized product. It is.

6). Production method of high-viscosity freeze-dried food of the present invention (1) Mixing ratio of product The amount of unmodified starch and emulsifier used in the high-viscosity food targeted by the present invention is based on the amount of hot water that dissolves the freeze-dried product The unmodified starch is 0.1 to 20 w / v% and the emulsifier is 0.001 to 15 w / v%.

(2) Production method of instant freeze-dried food of the present invention A method for producing a freeze-dried product of the high-viscosity food of the present invention that exhibits a viscosity of 80 mPa · S or more upon restoration is as follows.
(A) A cooked food raw material (seasoned liquid raw material) composed of a seasoning liquid and ingredients, or a cooked food raw material further containing all or part of an emulsifier, is heated and cooked to prepare a liquid seasoning base. Here, in the case of a concentrated type, the amount of added water is set to be small in advance, or it is prepared to a desired dilution ratio by boiling. The ingredients may be cooked separately from the seasoning liquid, cooled to 60 ° C. or lower in the next step (A), and then added before and after addition of the unmodified starch.
(A) The liquid seasoning base obtained in the above step (A) is cooled to 60 ° C. or lower, and unmodified starch and an emulsifier are mixed as uniformly as possible to obtain a high viscosity food. In addition, when the whole quantity or one part of an emulsifier is previously added to the cooking food raw material of said (a), only unmodified starch or the residual amount of unmodified starch and an emulsifier will be added. At this stage, ingredients cooked separately and cooled to 60 ° C. or lower may be added.
(C) The high-viscosity food obtained in the above step (a) is filled into a tray for individual consumption (temperature of about 20 ° C.), immediately frozen in a freezing room at −30 ° C. or lower, and then freeze-dried by a conventional method. .

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited by these Examples.

(Example 1) Comparison of viscosity between freeze-dried foods prepared according to the present invention and commercially available or freeze-dried foods prepared according to Patent Document Examples The freeze-dried seasoned foods prepared according to the present invention were prepared at various corresponding dilution ratios. The viscosity when restored with boiling water was evaluated.
As a comparative example, the viscosity of a commercially available freeze-dried soup presumed to have a relatively high viscosity and a sample faithfully reproducing Patent Documents 1 to 3 were evaluated.
The commercial soup was restored according to the specified cooking method.
Example 1-1: dilution ratio 0.83 times (120 ml before lyophilization ⇒ 100 ml after lyophilization, the same applies hereinafter)
Example 1-2: Dilution ratio 1.2 times (50⇒60 ml)
Example 1-3: 1.5 times dilution ratio (100 => 150 ml)
Example 1-4: dilution factor 3.2 times (50⇒160 ml)
Example 1-5: Dilution ratio 3.6 times (50⇒180 ml)
Comparative example 1-1 (commercially available product 1): purple potato potage (dilution factor: 1.0)
Comparative Example 1-2 (commercially available product 2): Pumpkin potage (dilution factor: 1.0)
Comparative Example 1-3 (commercially available product 3): Potato tomato (dilution factor: 1.0)
Comparative Example 1-4 (commercial product 4): Vegetable cream soup (dilution ratio 3.2 times)
Comparative Example 1-5 (Example 1 of Patent Document 1): Dilution ratio 0.83 times Comparative Example 1-6 (Example 2 of Patent Document 2): Dilution ratio 3.4 times Comparative Example 1-7 (Patent Documents) Example 3): dilution factor 3.2 times

(Example 1-1; curry)
<Combination>
Soy sauce 1g Tri-warm sugar 0.75g Tomato paste 1g Chicken extract 1.25g Vegetable extract 1.2g Onion extract 1g Worcester sauce 0.5g Curry powder 1g Palm olein 2g Salt 1g Yeast extract 0.4g Sodium glutamate 0.3g Garlic powder 0. 05g Caramel pigment 0.75g Potato starch 6g Gelatin 0.1g Sucrose stearate HLB5 1g Water 21g Onion slice 25g Pork 20g Shredded carrot 35g
<Freeze-dried food preparation method>
The ingredients for the seasoning liquid excluding the unmodified starch were weighed and cooked. The mixture was cooled to 60 ° C. or lower, and unmodified starch powder was added and stirred. Separately, the ingredients boiled and cooled to 60 ° C. or lower were mixed, filled into a 120 ml capacity tray, frozen, and freeze-dried in a conventional manner.
<Restoration method>
To a block having a volume of about 120 ml, 100 ml of boiling water (95 ° C.) was added and restored by stirring for 1 minute with a stirrer (1,000 rpm).

(Example 1-2; Potage)
<Combination>
Salt 0.5g Milk protein 0.4g Super white sugar 0.5g Powdered cheese 0.4g Fresh cream 4g Palm olein 4g Onion extract 0.8g Chicken extract 0.3g Garlic powder 0.04g Kosho 0.04g Sodium glutamate 0.2g Quen Acid 0.01g Potato starch 5.5g Sucrose stearate HLB3 0.8g Water 18g Chinese cabbage 4.5g Shredded carrot 2.8g Onion slice 2.5g Broccoli 2.2g Corn 3g
<Method of preparing freeze-dried food><Method of restoration> was the same as that of Example 1-1 except for the capacity of the tray and the amount of boiling water.

(Example 1-3; curry)
<Combination>
Soy sauce 1g Tri-warm sugar 0.75g Tomato paste 1g Palm olein 1g Chicken extract 1.25g Vegetable extract 1.2g Onion extract 1g Worcester sauce 0.5g Curry powder 1g Salt 1g Yeast extract 0.4g Sodium glutamate 0.3g Garlic powder 0. 05g Caramel pigment 0.75g Potato starch 4g Gelatin 0.1g Sucrose stearate HLB3 0.4g Water 15g Onion slice 15g Pork 20g Shredded carrot 35g
<Method of preparing freeze-dried food><Method of restoration> was the same as that of Example 1-1 except for the capacity of the tray and the amount of boiling water.

(Example 1-4; Potage)
<Combination>
Salt 0.3g Milk protein 1g Super white sugar 1g Powdered cheese 0.4g Palm olein 4g Whipped cream 1g Onion extract 0.8g Yeast extract 0.6g Chicken extract 1g Sodium glutamate 0.15g Gelatin 0.17g Dextrin 1g Potato starch 4.5g Sucrose stearate HLB5 1.5g Water 18g Chinese cabbage 4.5g Shredded carrot 2.8g Onion slice 2.5g Broccoli 2.2g Corn 3g
<Method of preparing freeze-dried food><Method of restoration> was the same as that of Example 1-1 except for the capacity of the tray and the amount of boiling water.

(Example 1-5; Potage)
<Combination>
Salt 0.3g Milk protein 1.2g Super white sugar 1g Powdered cheese 0.4g Palm olein 4g Whipped cream 1.2g Onion extract 0.9g Yeast extract 0.65 Chicken extract 1.1g Sodium glutamate 0.15g Gelatin 0.15g Dextrin 1g Potato starch 4.5g Sucrose stearate HLB5 1.5g Water 20g Chinese cabbage 4.5g Shredded carrot 2.8g Onion slice 2.5g Broccoli 2.2g Corn 3g
<Method of preparing freeze-dried food><Method of restoration> was the same as that of Example 1-1 except for the capacity of the tray and the amount of boiling water.

(Comparative Examples 1-1 to 4; Commercial products 1 to 4)
In the commercial products 1 to 3, a block of about 100 ml volume was reconstituted with 100 ml of hot water (corresponding to a dilution factor of 1.0), and in the commercial product 4, a block of about 50 ml volume was reconstituted with 160 ml of hot water (dilution factor 3). Equivalent to 2 times).

(Comparative Example 1-5; Example 1 of Patent Document 1)
<Combination>
Consomme 14.2g Curry powder 9.5g Water 355g Potato starch 24g Stearic acid monoglyceride 0.6g Water 225.4g Beef leg 355g Fully fried onion 266g
<Freeze-dried food preparation method>
Stir-fried beef leg and add well-fried onion. The total amount of consomme and water for dissolving the soup material was added, and another half amount of curry powder was added. Cooked for 3 hours. The rest of curry powder was added. Next, potato starch powder, emulsifier and water were added and heated to gelatinize the starch and dissolve with stirring. A 60-g tray was filled, and after quick freezing, freeze-dried as usual.
<Restoration method>
Boiling water (95 ° C.) was added to a total volume of 50 ml, and the mixture was restored by stirring for 1 minute with a stirrer (1,000 rpm) (corresponding to a dilution factor of about 0.83).

(Comparative Example 1-6; Example 2 of Patent Document 2)
<Combination>
Sesame Oil 10g Salt 3g Soy Sauce 20g Mirin 15g Sodium Glutamate 5g Crab Extract 8g Potato Starch 21g Water 154g Shaved Egg Liquid (Liquid Egg 60g Dextrin 5g Water 185g) Crab Fillet 16g Green Onion 10g Slice Shiitake 8g
<Freeze-dried food preparation method>
Dextrin was heated and dissolved in water, and the melted egg was slowly dripped so as not to become a lump. Boiled crab fillet, green onion and sliced shiitake mushrooms and drained the water. Separately, sesame oil, salt, soy sauce, mirin, sodium glutamate, crab extract, and potato starch were added to water and heated to 85 ° C or higher. This was mixed with cooked crab fillet, green onion, and sliced shiitake mushrooms and cooled sufficiently to 40 ° C or lower. When the temperature became 40 ° C. or lower, the eggplant solution and potato starch were added and stirred. It was filled in a 50 g tray, and after quick freezing, it was freeze-dried as usual.
<Restoration method>
Boiling water (95 ° C.) was added to a total volume of 170 ml, and the mixture was restored by stirring for 1 minute with a stirrer (1,000 rpm) (corresponding to a dilution ratio of about 3.4 times).

(Comparative Example 1-7; Example of Patent Document 3)
<Combination>
Sweet corn powder 15.2g Milk powder 14.1g Salt 4g Meat extract powder 7.6g Sodium glutamate 1.5g Vegetable extract powder 4.6g β-Carotene 0.2g White pepper powder 0.1g Dextrin 12.7g Pregelatinized starch (potato) Starch) 17.7g Hardened palm oil 17.7g Sugar 4.6g Water 180g
<Freeze-dried food preparation method>
Sweet corn powder, milk powder, salt, meat extract powder, sodium glutamate, vegetable extract powder, β-carotene, white pepper powder and dextrin were mixed in warm water, filled with 60 g, and freeze-dried. Next, the gelatinized starch, the hardened palm oil, and the sugar were mixed, heated to 55 ° C. with stirring and dissolved, and about 10 g was layered on the lyophilized product, and then allowed to cool.
<Restoration method>
Boiling water (95 ° C.) was added so that the total amount was 225 ml, and the mixture was restored by stirring for 1 minute with a stirrer (1,000 rpm) (corresponding to a dilution factor of about 3.2 times).

Examples 1-1 to 5 are all highly recoverable, can achieve ultra-high viscosity exceeding 10,000 mPa · S even in a concentrated type, and exhibit a high viscosity of 210 mPa · S even at a dilution factor of 3.6 times. did it.
On the other hand, all of the commercial products of Comparative Example 1-4 are in a uniform state without pouring hot water and stirring, and Comparative Examples 1-1 to 1-2 satisfy the high viscosity condition of 80 mPa · S. However, since the dilution factor is 1.0 and it is not a concentrated type, there is a drawback that the volume is large and difficult to handle. Comparative Examples 1-3 to 1-4 were all products that could not be called “high viscosity foods”.
In the case of Comparative Example 1-5, “high viscosity” of 1,290 mPa · S is achieved in a uniform state without pouring hot water and stirring, but the dilution rate, that is, the concentration rate is 1.0 times. It is 0.83 times that becomes a larger scalp state than the original volume, and even a solid type is difficult to handle and cannot be said to be a suitable form for distribution. Moreover, when compared with the viscosity of 42,450 mPa · S of Example 1-1 where the dilution ratio is the same, only an extremely low value of about 1/30 of that can be achieved.
In Comparative Example 1-6, a freeze-dried product in which starch settled at the bottom and separated into a starch precipitate layer and a soup layer was obtained, and even after 170 ml of hot water was poured and stirred for 1 minute, the starch precipitate layer remained as it was without being dispersed. . The viscosity increased only to 65 mPa · S.
In Comparative Example 1-7, hot water was poured and the mixture was stirred and became uniform, but the viscosity was 30 mPa · S, indicating almost no viscosity. Compared with Example 1-4 which has the same dilution rate, the viscosity is 1/17 or less.
Table 1 shows the viscosity values and the restorability evaluation of each example and comparative example.

(Example 2) Viscosity comparison data when the freeze-dried food according to the present invention and the freeze-dried product obtained by the method of Patent Document 1 are restored at various dilution ratios (2-1) Other than the potage and water of Example 1-5 Were lyophilized after cooking according to the production method of the present invention at the same blending ratio to prepare the freeze-dried food of Example 2. Specifically, it is as follows.
<Combination>
Salt 0.6 g Milk protein 2.4 g White sugar 2 g Powdered cheese 0.8 g Palm olein 8 g Whipped cream 2.4 g Onion extract 1.8 g Yeast extract 1.3 g Chicken extract 2.2 g Sodium glutamate 0.3 g Gelatin 0.3 g Dextrin 2g Potato starch 9g Sucrose stearate HLB5 3g Water 54g Chinese cabbage 9g Shredded carrot 5.6g Onion slice 5g Broccoli 4.4g Corn 6g
<Freeze-dried food preparation method>
Seasoning liquid ingredients were weighed and cooked. The emulsifier was previously added to the seasoning liquid raw material. The ingredients were added during the cooking of the seasoning liquid ingredients. The seasoning liquid and ingredients were cooled to 60 ° C. or lower. Unmodified potato starch was added, filled into a 120 ml tray, and lyophilized to produce a lyophilized cream soup.

(2-2) Just like Comparative Example 1-5, freeze-dried high-viscosity food obtained by the same blending ratio and cooking method as Example 1 of Patent Document 1, and freeze-dried food of Comparative Example 2 Was made. Specifically, it is as follows.
<Combination>
Consomme 14.2g Curry powder 9.5g Water 355g Potato starch 24g Stearic acid monoglyceride 0.6g Water 225.4g Beef leg 355g Fully fried onion 266g
<Freeze-dried food preparation method>
Stir-fried beef leg and add well-fried onion. The total amount of consomme and water for dissolving the soup material was added, and another half amount of curry powder was added. Simmer for 3 hours. The rest of curry powder was added. Next, potato starch powder, emulsifier and water were added and heated to gelatinize the starch and dissolve with stirring. A 120 ml tray was filled, frozen, and freeze-dried in the usual manner to prepare a freeze-dried curry stew.

(2-3) Comparison of Viscosity and Restorability when Restoring at Various Dilution Factors The total amount of boiling water (95 ° C.) is 96 ml (dilution factor 0.8) and 108 ml in each of Example 2 and Comparative Example 2. (Dilution factor 0.9), 120 ml (dilution factor 1), 204 ml (dilution factor 1.7), 300 ml (dilution factor 2.5), 480 ml (dilution factor 4), and a stirrer (1,000 Rotation / min) and restored by stirring for 1 minute.
In any case, when the amount of hot water at each dilution ratio is poured and stirred for 1 minute, the state becomes uniform without becoming lumpy, so there is no problem in the resilience.
However, when the viscosities at the respective dilution ratios were compared, Example 2 exhibited an overwhelming high viscosity of 20 to 40 times or more. As the dilution factor decreased, Example 2 developed a strong viscosity. In particular, Comparative Example 2 decreased to a viscosity that hardly felt thickening at the stage of dilution factor 1.7, whereas Example 2 had a viscosity of 80 mPa · S or more at which a thickening could be felt even at dilution factor 4. Expressed. (Figure 2)

(Example 3) Volume comparison data of freeze-dried product exhibiting the same viscosity In Comparative Example 1-5 (freeze-dried curry stew corresponding to Example 1 of Patent Document 1), the method of Patent Document 1 also has a restorability. The viscosity of 1,290 mPa · S was well achieved, but the product dilution ratio was about 0.83, and the volume of the product to be distributed was much higher than the volume of the original food. I have seen that. Here, according to the method of the present invention, the viscosity of about 1,300 mPa · S, which can be achieved only when the dilution ratio is equal to or less than the same ratio by the method of Patent Document 1, according to the method of the present invention, that is, It shows that it can be provided as a concentrated compact size solid product.
A freeze-dried food was produced by the same method as Comparative Example 1-5 corresponding to Example 1 of Patent Document 1, and designated as Comparative Example 3.
On the other hand, as Example 3, a freeze-dried curry stew using a material similar to Comparative Example 3 was produced by the method of the present invention. The amount of hot water for restoring the freeze-dried curry stew is fixed at 150 ml, and a freeze-dried product that exhibits a viscosity of about 1,300 mPa · S, which is the same as that of Comparative Example 3 with a dilution rate of about 0.83. By examining the volume, the dilution factor at that time was determined.
A specific method for producing the freeze-dried curry stew of Example 3 is as follows.
<Combination>
Consomme 3g Salt 0.15g Curry powder 2g Rapeseed oil 1g Dextrin 3g Gelatin 0.2g Sucrose stearate HLB3 1g Water 35g Potato starch 4.5g
9g stir-fried beef leg 7g
<Freeze-dried food preparation method>
Seasoning liquid ingredients were weighed and cooked. The emulsifier was previously added to the seasoning liquid raw material. The ingredients were added during the cooking of the seasoning liquid ingredients. The seasoning liquid and ingredients were cooled to 60 ° C. or lower. Unmodified potato starch was added, filled into a 65 ml tray, and lyophilized to prepare curry.
<Restoration method>
Add boiling water (95 ° C) to a total volume of 150 ml, stir with a stirrer (1,000 rpm) for 1 minute to restore the volume of the lyophilized product that develops a viscosity of about 1,300 mPa · S. Was found to be about 65 ml, and the recoverability was good.
In addition, although the freeze-dried curry stew of the comparative example 3 was manufactured using the same mixing | blending ratio and the same cooking method and lyophilization method as the said comparative example 1-5, it is reconstituted with 150 ml of boiling water (95 degreeC). Therefore, the tray was filled with a weight before lyophilization of 180 g. The volume of the lyophilized product at that time was about 180 ml.

  As described above, in Example 3, a freeze-dried product that was very compact and had a good restorability, approximately 0.35 times the volume of the freeze-dried product of Comparative Example 3, was obtained. In other words, according to the method of the present invention, the production amount per lot can be approximately tripled compared to the conventional method (Patent Document 1), so that the production cost can be greatly reduced. It can be said that it is possible to develop an inexpensive high-viscosity freeze-dried food that is compact and advantageous in terms of product distribution.

(Example 4) Viscosity expression ability comparison data of freeze-dried product using unmodified starch and pregelatinized starch (4-1) In a freeze-dried product using the same cooking ingredients and the same emulsifier, blended The difference in the viscosity when the obtained freeze-dried product was reconstituted with hot water was compared only by the difference between the starch being “unmodified starch” or the pregelatinized starch.
The freeze-dried product (Example 4) using the unmodified starch and the emulsifier used potato starch as the starch and succinic acid monoglyceryl stearate HLB4 as the emulsifier. In order to prevent denaturation (alpha conversion), starch was added after cooling to 60 ° C. or lower. After filling in a 100 ml tray and freeze-drying, it was reconstituted with hot water and the viscosity was measured.
The same starch and emulsifier as in Example 4 were used for the freeze-dried product (Comparative Example 4) using the pregelatinized starch and the emulsifier. The starch was cooked together with other raw materials, gelatinized, filled into a 100 ml tray, freeze-dried, dissolved in hot water, and the viscosity was measured.
Example 4, comparative example 4: dilution factor 1.5 times (100⇒150 ml)

(4-2) Lyophilized product of Example 4 <Formulation>
Salt 0.6g Milk protein 2g White saccharose 2g Powdered cheese 0.8g Onion extract 1.6g Yeast extract 1.2g Chicken extract 2g Sodium glutamate 0.3g Dextrin 1g Succinate monoglyceryl stearate HLB4 0.5g Potato starch 4g Water 54g Chinese cabbage 9g Shredded carrot 5.6g Onion slice 5g Broccoli 4.4g Corn 6g
<Lyophilized product manufacturing method>
The ingredients for the seasoning liquid excluding the unmodified starch were weighed and cooked. The mixture was cooled to 60 ° C. or lower, and unmodified potato starch powder was added and stirred. Separately, the ingredients that were boiled and cooled to 60 ° C. or less were mixed, filled into a 100 ml tray, frozen, and freeze-dried in a conventional manner.
<Restoration method>
It restored with 150ml of hot water. By pouring hot water and stirring for 1 minute, it became uniform without becoming lumpy.
(4-3) Lyophilized product of Comparative Example 4 Add potato starch together with the same seasoning liquid raw material as in Example 4, and cook with the same method as the production method in Example 1 of Patent Document 1, The potato starch was gelatinized. The ingredients were boiled and mixed, filled into a 100 ml tray, frozen, and lyophilized as usual. Restoration was performed in the same manner as in Example 4. Similarly, the hot water was poured and the mixture was stirred for 1 minute and became uniform without becoming lumpy.

(4-4) Comparison of Viscosity of Restored Food As shown in Table 3 below, the comparative examples that differ only in the point that the starch was gelatinized had remarkably low viscosity.

Example 5 Comparison of Viscosity and Restoration with Addition of Emulsifier Viscosity and restorability when only non-modified starch or lyophilized products using both unmodified starch and emulsifier were restored with hot water were compared.
The emulsifier used in the examples was sucrose stearate HLB5, and was added during cooking of the seasoning liquid and ingredients.
Example 5-1 and Comparative Example 5-1: Dilution ratio 0.8 times (100⇒80 ml)
Example 5-2, Comparative example 5-2: Dilution ratio 1 time (100⇒100 ml)
Example 5-3, Comparative Example 5-3: Dilution ratio 1.5 times (100⇒150 ml)

(Examples 5-1 to 3, Comparative Examples 5-1 to 3)
<Combination>
Chicken Garage Soup Powder 2g Worcester Sauce 2.2g Palm Olein 3g Flavor Oil 1g Light Soy Sauce 2.2g Brewing Seasoning 0.6g Yeast Extract 0.4g Sodium Glutamate 0.6g Salt 1.2g Sugar 0.3g Vegetable Mix 0.5g Pepper 0.02 g Chicken extract 2 g Sucrose stearate HLB5 1 g (used only in Examples 5-1 to 3) Tapioca starch 4.5 g Water 22 g Chinese cabbage 35 g Shredded carrot 8 g Dried jellyfish 1 g Pork 6 g Bamboo slicing 6 g
<Lyophilized food production method>
Seasoning liquid ingredients were weighed and cooked. In the examples, an emulsifier was previously added to the seasoning liquid. The mixture was cooled to 60 ° C. or lower, and unmodified potato starch powder was added and stirred. Separately, the ingredients that were boiled and cooled to 60 ° C. or less were mixed, filled into a 100 ml tray, frozen, and freeze-dried in a conventional manner.
<Restoration method>
The hot water was restored with 80 ml, 100 ml and 150 ml, respectively.

  As for the results of Examples 5-1 to 3, the hot water was poured and stirred for 1 minute, and none of them became dull and uniform, but no emulsifier was added. Comparative Examples 5-1 to 3 (Patent Literature) 2), the viscosity of the unmodified starch was so low that most of the gel was gelled and lumps and mamaco were generated.

(Example 6) Comparison of Viscosity with HLB Value of Emulsifier A freeze-dried consomme soup was produced by changing the type of emulsifier used and the HLB value, and the viscosity and the restorability when restored with the same amount of hot water were evaluated.
In this example and comparative example, the dilution ratios were all adjusted to 1 (60⇒60 ml), and the raw materials were mixed as follows.
<Combination>
Consomme 3g Salt 0.15g Dextrin 3g Gelatin 0.2g Rapeseed oil 1g Water 48g Potato starch 4.5g Emulsifier 0.1g
<Type of emulsifier>
(Example 6-1) Sucrose stearate HLB3 (sucrose fatty acid ester)
Example 6-2 PG ester HLB3
(Example 6-3) Succinic acid monoglycerol monostearate HLB4 (monoglycerol fatty acid ester)
(Example 6-4) Sucrose stearate HLB5 (sucrose fatty acid ester)
(Example 6-5) Sorbitan monostearate HLB5 (Sorbitan fatty acid ester)
Example 6-6 Citric Acid Monoglycerol Monooleate HLB6 (Monoglycerol Fatty Acid Ester)
(Example 6-7) Sorbitan monostearate HLB6.5 (Sorbitan fatty acid ester)
(Example 6-8) Diglycerol monooleate HLB8 (polyglycerol fatty acid ester)
(Example 6-9) Decaglycerin monostearate HLB12 (polyglycerin fatty acid ester)
(Example 6-10) Lecithin (HLB is unknown, but is usually referred to as HLB3-4)
(Comparative Example 6-1) Sucrose stearate HLB15 (sucrose fatty acid ester)
(Comparative Example 6-2) Decaglycerol monolaurate HLB15.5 (polyglycerol fatty acid ester)
<Lyophilized food production method>
Seasoning liquid ingredients were weighed and cooked. Each emulsifier was previously added to the seasoning liquid raw material. The mixture was cooled to 60 ° C. or lower, and unmodified potato starch powder was added and stirred. Individually, 60 ml trays were filled, frozen, and lyophilized as usual.
<Restoration method>
Each was restored with 60 ml of hot water.

The viscosity after restoration is as shown in FIG. Regardless of the type of emulsifier used, it depends on the HLB value, and any type of emulsifier can be used as the emulsifier of the present invention as long as it is within the range of HLB 1 to 12, and has a sufficiently high viscosity. Can be expressed. In particular, an emulsifier in the range of HLB 3 to 7 has a good restorability and can exhibit a very high viscosity of 8,000 mPa · S or higher. Particularly, an emulsifier in the range of HLB 3 to 5 has a high viscosity of 9,000 mPa · S or higher. Met.
As for the resilience, Examples 6-1 to 6-9 were all good, but in the case of Example 6-10 (lecithin), a little lumps occurred, but the viscosity was 7,000 mPa · S. It is expressed in the above and is in a usable range.
On the other hand, in Comparative Example 6-1 (sucrose stearate HLB15), some small lumps are generated, and Comparative Example 6-2 (Decaglycerin monolaurate HLB15.5) has poor recovery properties, both having a viscosity of 2 It did not reach 1,000 mPa · S.

(Example 7) Comparative data of viscosity according to the amount of added emulsifier The amount of emulsifier (sucrose stearate HLB5) was changed, and after cooking and cooling in the same manner as in Example 6, unmodified starch was added and lyophilized. Consomme soup was made. Viscosity and recovery after being melted with hot water were evaluated.
In this example, the dilution ratios were all adjusted to 1 (60⇒60 ml), and the formulation was adjusted as follows. The emulsifier was previously added to the seasoning liquid raw material.
<Combination>
Consomme 3g Salt 0.15g Dextrin 3g Gelatin 0.2g Rice oil 5g Sucrose stearate HLB5 Potato starch 4.5g Emulsifier Water <Emulsifier addition amount> Examples and comparative examples of the present invention are arranged in the order of blended emulsifier amount. It becomes as follows.
(Comparative Example 7-1) Emulsifier addition amount 0 g (no addition) (44 g of water)
(Example 7-1) Emulsifier addition amount 0.001 g (water 43.999 g) (about 0.00167 w / v%)
(Example 7-2) Emulsifier added amount 0.01 g (water 43.9 g) (about 0.0167 w / v%)
(Example 7-3) Emulsifier addition amount 0.1 g (43.9 g water) (about 0.167 w / v%)
(Example 7-4) 1 g of emulsifier added (43 g of water) (about 1.67 w / v%)
(Example 7-5) Emulsifier addition amount 5 g (water 39 g) (about 8.33 w / v%)
(Example 7-6) 10 g of emulsifier added (34 g of water) (about 16.67 w / v%)
(Comparative Example 7-2) Emulsifier addition amount 20 g (water 24 g) (about 33.33 w / v%)
<Lyophilized food production method>
Seasoning liquid ingredients were weighed and cooked. Each emulsifier was previously added to the seasoning liquid raw material. The mixture was cooled to 60 ° C. or lower, and unmodified potato starch powder was added and stirred. Individually, 60 ml trays were filled, frozen, and lyophilized as usual.
<Restoration method>
Each was restored with 60 ml of hot water.

In Comparative Example 7-1 and Comparative Example 7-2, even after pouring hot water and stirring for 1 minute, the block gelled and the viscosity hardly developed without restoring. On the other hand, all of Examples 7-1 to 7-6 showed high viscosity, and Examples 7-2 to 7-5 all showed good restoration. However, in Examples 7-1 and 7-6, some lumps and mamako were generated, but were not so strong that they could not be used.
Also from this, the result is that the amount of the emulsifier added is preferably 0.001 to 20 w / v%, particularly preferably 0.01 to 10 w / v% with respect to the amount of hot water for dissolving the lyophilized product. (Fig. 4)

(Example 8) Comparative data of viscosity with starch seeds Decaglycerin monostearate HLB12 was used as an emulsifier, and after cooking and cooling in the same manner as in Example 6, various unmodified starches were added and freeze-dried. Consomme soup was prepared. Viscosity and recovery after being melted with hot water were evaluated.
In this example, the dilution ratios were all adjusted to 1 (60⇒60 ml), and the formulation was adjusted as follows. The emulsifier was previously added to the seasoning liquid raw material.
<Combination>
Consomme 3g Salt 0.15g Dextrin 3g Gelatin 0.2g Rapeseed oil 2g Decaglycerin monostearate HLB12 1g Starch 4.5g Water 47g
<Starch species>
(Example 8-1) Potato starch (Example 8-2) Tapioca starch (Example 8-3) Sweet potato starch (Example 8-4) Scrap starch (Comparative Example 8) No starch added <Freeze-dried food production method >
Seasoning liquid ingredients were weighed and cooked. Each emulsifier was previously added to the seasoning liquid raw material. The mixture was cooled to 60 ° C. or lower, and unmodified potato starch powder was added and stirred. Individually, 60 ml trays were filled, frozen, and lyophilized as usual.
<Restoration method>
Each was restored with 60 ml of hot water.

By pouring hot water and stirring for 1 minute, none of them became dull and uniform, but in the case where no unmodified starch was added (Comparative Example 8), the viscosity after restoration was not expressed. On the other hand, in Examples 8-1 to 4, the viscosity was expressed.
Therefore, preferable results were obtained when potato starch, tapioca starch, sweet potato starch, and waste starch were used.

(Example 9) Comparison of viscosity with added amount of starch Using sucrose stearate HLB3 as an emulsifier, heating and dissolving the raw material, cooling, changing the amount of unmodified starch, adding lyophilized and lyophilized A product was made. Next, the viscosity after being melted with hot water was measured and evaluated for restoring property.
In this example, the dilution ratios were all adjusted to 0.8 (120 => 100 ml), and the formulation was adjusted as follows. The emulsifier was previously added to the seasoning liquid raw material.
<Combination>
Salt 0.3g Dextrin 12g Gelatin 0.4g Corn oil 10g Sucrose stearate HLB3 2g Potato starch Water <Starch addition amount> Examples and comparative examples of the present invention are arranged in the order of blended starch amount as follows. .
(Comparative Example 9-1) 0 g of starch added (no addition) (95.3 g of water)
(Example 9-1) Starch added amount 0.2 g (water 95.1 g) (about 0.2 w / v%)
(Example 9-2) 1 g of starch added (94.3 g of water) (about 1 w / v%)
(Example 9-3) 2g of starch added (93.3g of water) (about 2w / v%)
(Example 9-4) 5g of starch added (90.3g of water) (about 5w / v%)
(Example 9-5) 10 g of starch addition (85.3 g of water) (about 10 w / v%)
(Example 9-6) 15g of starch added (80.3g of water) (about 15w / v%)
(Comparative Example 9-2) 20g of starch added (75.3g of water) (about 20w / v%)
<Lyophilized food production method>
Seasoning liquid ingredients were weighed and cooked. The emulsifier was previously added to the seasoning liquid raw material. The mixture was cooled to 60 ° C. or lower, and unmodified potato starch powder was added and stirred. (Excluding Comparative Example 9-1) A 120-ml tray was filled, frozen, and lyophilized as usual.
<Restoration method>
In each of Examples 9-1 to 6 and Comparative Examples 9-1 and 2, boiling water (95 ° C.) was added to a total volume of 100 ml, and the mixture was stirred for 1 minute with a stirrer (1,000 rpm) to restore. did.

The viscosity measurement results are shown in FIG. 2 and the restoration property evaluation results are shown in Table 8.
In Comparative Example 9-1, the restoring property was good, but the viscosity did not develop. It was not restored in Comparative Example 9-2 in which 20 g of starch was added by pouring hot water and stirring for 1 minute (corresponding to 20 w / v% with respect to the seasoning liquid and ingredients before lyophilization). In the case of 15 g (corresponding to 15 w / v% or less with respect to the seasoning liquid and ingredients before lyophilization) (Experimental Example 9-6), although some lumps and mamako were generated, the viscosity was expressed well. . In Examples 9-1 to 5, all of them were restored to a uniform state without becoming lumps and developed a viscosity.
Therefore, the result that the addition amount of starch was 0.2-15 w / v% with respect to the amount of the hot water which melts a lyophilizate, especially 0.2-10 w / v% was obtained. (Fig. 5)

(Example 10) Viscosity of lyophilized product when reconstituted at various dilution ratios Viscosity when lyophilized product (Example 10) prepared by the production method according to the present invention was reconstituted with various doses of hot water was measured. did.
(Example 10)
<Combination>
Potato starch 9 g Oil 4 g Emulsifier (sucrose stearate HLB5 3 g) Dextrin 12 g Gelatin 0.4 g Water 92 g
<Lyophilized food production method>
The ingredients for the seasoning liquid were weighed and dissolved by heating. The emulsifier was previously added to the raw material. The solution was cooled to 60 ° C. or lower. Unmodified potato starch was added, 120 g was filled in a tray, and lyophilized to prepare a sample for viscosity measurement.
<Restoration method>
To the sample prepared as in Example 10, boiling water (95 ° C.) was 96 ml (dilution factor 0.8), 108 ml (dilution factor 0.9), 120 ml (dilution factor 1), 204 ml (dilution factor 1). 7), 300 ml (dilution ratio 2.5) and 480 ml (dilution ratio 4), and the mixture was stirred and restored for 1 minute with a stirrer (1,000 rpm).

  In Example 10, a particularly high viscosity was exhibited at a dilution ratio of 0.8 to 1.7, and a high viscosity of 80 mPa · S or more at which a thickening was felt even at a dilution ratio of 4 was exhibited. (Fig. 6)

(Prototype Example 1) Freeze-dried corn soup (1-1) Manufacture of corn soup Condiment raw material (corn powder 25g Whole milk powder 44.5g Salt 6g Onion powder 2g Pepper 0.05g White sugar 5g Chicken powder 5g Emulsifier (Diglycerin mono A corn soup was prepared by adding 350 g of water to 5 g of oleate HLB 8), 5 g of gelatin and 5 g of dextrin and heating to 80 ° C. to dissolve.

(1-2) Preparation method of freeze-dried product The obtained corn soup seasoning liquid was cooled to 60 ° C., and 15 g of unmodified potato starch was mixed. (Total amount 350ml)
Then, it dispensed to the plastic individual tray so that it might become 70 ml per meal. Each tray was frozen in a freezer at −30 ° C. or lower and then freeze-dried by a conventional method to produce a block-shaped freeze-dried corn soup that was subdivided for each meal.

(1-3) Restorability of freeze-dried corn soup Put 1 serving of freeze-dried corn soup into a container, pour 150 ml of boiling water and stir well. The corn soup could be restored in about minutes.
After restoration, the measured viscosity (75 ° C.) showed a value of 970 mPa · S. Five testers actually ate and evaluated the flavor, appearance, and texture. “Flavor, appearance, and texture are all preferred” is “+2”, “Two flavors, appearance, and texture are preferred” is “+1”, “Taste, appearance, and texture are any two” As a result of performing a four-step evaluation with "-1" being "not preferred" and "-2" being "all flavor, appearance and texture are not preferred", the average was "+1.8".

(Prototype Example 2) Freeze-dried Beef Stew (2-1) Manufacture of Beef Stew 100g of pork and 100g of carrots, and 100g of onion thoroughly fried together with ingredients for seasoning (salt 10g, milk protein 8g, white white sugar 10g, flour Cheese 8g, tomato paste 40g, rapeseed oil 20g, onion extract 24g, yeast extract 12g, vegetable extract 10g, caramel pigment 9g, chicken extract 6g, red wine sauce 6g, garlic powder 0.8g, pepper 0.8g, sodium glutamate 4g, emulsifier (Diglycerin monooleate HLB8) 10 g, gelatin 10 g, potato starch 14 g, dextrin 20 g), mushroom 100 g, and water 580 g were added and heated to 80 ° C. to dissolve to prepare beef stew.

(2-2) Preparation method of freeze-dried product The obtained beef stew was cooled to 60 ° C., and 30 g of unmodified potato starch was mixed. (Total amount 1,200 ml)
Subsequently, it dispensed to the plastic individual tray so that it might become 60 ml per meal. Each tray was frozen in a freezer at −30 ° C. or lower and then freeze-dried by a conventional method to produce a block-shaped freeze-dried beef stew subdivided for each meal.

(2-3) Restorability of freeze-dried beef stew Put 1 serving of the freeze-dried beef stew into a container, pour 100 ml of boiling water and stir well. The beef stew was restored in about minutes.
After restoration, the measured viscosity (75 ° C.) showed a value of 2,050 mPa · S.
As a result of evaluating in the same manner as in Example 1, the evaluation was as high as an average “+1.8”.

(Prototype 3) Summer vegetable curry (3-1) Manufacture of curry Pork 200g, eggplant 75g, carrot 75g, pepper 50g, onion 150g, and seasoning ingredients (soy sauce 10g, tri-warm sugar 7.5g, tomato paste 10g, Chicken extract 12.5g, vegetable extract 12g, onion extract 1g, Worcester sauce 5g, curry powder 10g, vegetable oil 40g, salt 10g, yeast extract 4g, sodium glutamate 3g, garlic powder 0.5g, emulsifier (sucrose stearate HLB3) 10g , 7.5 g of caramel pigment, 10 g of potato starch, 1 g of gelatin) and 237 g of water were added to the mixture and heated to 80 ° C. to prepare a curry.

(3-2) Preparation method of freeze-dried product The obtained curry was cooled to 60 ° C., and 50 g of unmodified potato starch was added and mixed. (Total amount 1,000ml)
Then, it dispensed to the plastic individual tray so that it might become 100 ml per meal. Each tray was frozen in a freezer at −30 ° C. or lower, and then freeze-dried by a conventional method to produce a block-shaped freeze-dried summer vegetable curry that was subdivided for each meal.

(3-3) Restorability of freeze-dried summer vegetable curry Put a portion of the freeze-dried summer vegetable curry into a container, pour 100 ml of boiling water, and stir well. The summer vegetable curry was restored in about 1 minute.
After restoration, when eating, it was confirmed that there was a normal curry thickening and a good response to eating. The measured viscosity (75 ° C.) showed a value of 8,890 mPa · S.
As a result of evaluation in the same manner as in Example 1, the evaluation was as high as an average “+1.4”.

Claims (6)

  An instant lyophilized food comprising a freeze-dried high-viscosity cooked food blended with an unmodified starch and an emulsifier, wherein the unmodified starch is added after the cooked food material is cooled to 60 ° C. or lower after cooking. Instant lyophilized food having a viscosity of 80 mPa · S or more upon restoration.   The total amount or a part of the emulsifier is added before the cooked food material is cooked, and the remaining amount is added after being cooled to 60 ° C. or less after cooking. Instant lyophilized food as described.   The whole or a part of ingredients in the cooked food raw material is cooked separately from other cooked food raw materials, cooled to 60 ° C or lower, and then added together with unmodified starch. Immediate freeze-dried food according to 1 or 2.   The instant freeze-dried food according to any one of claims 1 to 3, wherein a dilution ratio for restoring the freeze-dried product is 1.1 to 10 times. A method for producing an instant freeze-dried food containing a non-modified starch and an emulsifier and having a viscosity of 80 mPa · S or more upon restoration, comprising the following steps (1) to (4);
(1) A step of preparing a liquid seasoning base by adding water to a cooked food raw material or a cooked food raw material further containing all or part of an emulsifier, and cooking by heating.
(2) a step of cooling the liquid seasoning base obtained in the step (1) to 60 ° C. or lower,
(3) A step of producing a high-viscosity cooked food by adding and mixing the whole amount of unmodified starch or further emulsifier or the remaining amount in the above step (1) to a liquid seasoning base cooled to 60 ° C. or lower,
(4) A step of filling the container or individual food tray with the high-viscosity cooked food obtained in the step (3) and freeze-drying it.   The method according to claim 5, wherein ingredients in the cooked food material are separately cooked, cooled to 60 ° C. or less, and then added to the liquid seasoning base and mixed in the step (3).