JP2018139579A - Frozen food, and production method and thawing method for the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a high-quality cooking only by simply heating/thawing in a microwave oven.SOLUTION: A production method for a frozen food includes: preparing almost square noodle strips (step 301); adding necessary pretreatment to every filling to be an ingredient; in the case of not cooking the ingredient any more (step 303); wrapping the filling as the ingredient as it is with the noodle strips followed by adding contraction by a method known in the technical field (step 305); and enclosing raw won ton sealed so as to prevent the filling from oozing out, and ice pieces made by pulverizing frozen soup in a thawing/heating packaging bag (step 306).SELECTED DRAWING: Figure 3

Description

  The present invention relates to a frozen food, a method for producing the same, and a thawing method. More specifically, the present invention relates to a frozen food enclosed in a thawing heating packaging bag and the like, and a method for producing the same.

  In recent years, with the progress of freezing technology, various processed foods using various foods have been put on the market as frozen foods, and can be easily thawed with a microwave oven or the like and used for food. In addition, the quality of frozen foods has been improved, and frozen foods that are not inferior to foods cooked at restaurants have been developed. Even when thawing, packaging bags etc. have been improved so that even simple thawing methods such as microwave ovens can be used. Frozen foods that maintain quality and methods for producing the same have been proposed.

For example, Patent Document 1 aims to produce frozen foods that can be eaten immediately by heating in a microwave oven and that have moderate hardness and characteristic texture, such as miscellaneous cooking, risotto, and pickles. It has been proposed to prepare a frozen food by uniformly mixing cooked rice in a shape and a seasoning liquid such as soup or broth frozen in a small solid form.
JP-A-10-150936

  However, the conventional method for producing frozen foods is to produce frozen or semi-cooked processed foods by freezing, but once the food is wrapped in a thin skin mainly composed of starch like Wonton, Even if it is semi-cooked, there is a problem that it is difficult to obtain a fresh texture when stored frozen.

  On the other hand, a conventional frozen food is a mixture of a frozen soup or broth and a frozen product, cooked rice or noodles. The soup or broth has some impurities mixed in an aqueous solution or water. Therefore, the freezing point is generally lowered, and it is difficult to freeze as compared with normal water.

  In addition, the frozen food described in Patent Document 1 is made of cooked rice and a seasoned liquid frozen into a small solid, thereby producing a frozen food having an appropriate hardness and a characteristic texture. The reason why the water is not absorbed excessively in this way is because the cooked cooked rice is frozen in a rose shape, so that a film is formed on the surface and the water is not absorbed more than necessary. Ordinarily cooked cooked rice without a film does not exhibit such an effect because it sucks moisture more than necessary even if it is configured as in Patent Document 1.

  The present invention has been made in view of the above-described conventional problems, and by mixing uncooked solid processed food and ice pieces such as frozen soup into a frozen food, it is more than conventional frozen food. It aims at providing frozen food excellent in texture and flavor. Also, by freezing food such as ingredients, cooked rice or noodles in a semi-cooked state, and freezing the water into a plurality of pieces of ice, the ice is dissolved prior to the processed food to become water. In addition, because the water is further heated, the half-cooked food with hot water is cooked and cooking is completed, so even if the processed food itself is not subjected to special treatment, it can be simply thawed with a microwave oven etc. It is an object of the present invention to provide a frozen food capable of obtaining a high-quality dish, a method for producing the same, and a method for thawing.

  In order to solve the above-mentioned problem, the invention described in claim 1 of the present application is a frozen wonton, and a raw wonton in which ingredients are placed and sealed on noodle strip dough, and a plurality of frozen soups The ice pieces are sealed in a thawing heating packaging means.

  The invention according to claim 2 is the refrigerated wonton according to claim 1, characterized in that the plurality of ice pieces are substantially cylindrical or elliptical and have a length of 10 to 15 mm.

  The invention described in claim 3 is the refrigerated wonton according to claim 2, wherein the plurality of ice pieces have a cross-sectional diameter of 1 to 6 mm.

  Invention of Claim 4 is frozen food, Comprising: The frozen half-cooked solid food and the several ice piece which frozen water were enclosed with the packaging bag for thawing heating, It is characterized by the above-mentioned. .

  The invention according to claim 5 is the frozen food according to claim 4, wherein the processed food is a food containing noodles.

  The invention according to claim 6 is the frozen food according to claim 4, wherein the processed food is a food containing cereals.

  The invention according to claim 7 is the frozen food according to any one of claims 4 to 6, wherein the plurality of ice pieces are granular ice.

  According to an eighth aspect of the present invention, in the frozen food according to any one of the fourth to sixth aspects, the packaging means for thawing and heating the microwave oven heats the enclosed frozen food to generate water vapor so that the internal pressure is predetermined. When the pressure is increased, it is further provided with an opening part that is partially opened so that the internal pressure does not increase, and water that becomes unnecessary after thawing of the frozen food is completed is discharged from the opening part. .

  The invention according to claim 9 is a concentrated soup or powder that becomes a seasoning composition by mixing with water obtained by thawing a plurality of ice pieces in the frozen food according to any one of claims 4 to 8. It is characterized by comprising a composition.

  The invention according to claim 10 is a method for producing frozen food, the step of cooking the ingredients to a predetermined unfinished state, freezing the cooked uncooked or half-cooked food in solid form, and water. A step of freezing into a plurality of ice pieces, and a step of enclosing the frozen uncooked or semi-cooked solid food and a plurality of ice pieces in a thawing heating packaging means And

  The invention according to claim 11 is the method for producing frozen food according to claim 10, wherein the step of freezing water into a plurality of pieces of ice is pulverized and granulated after freezing water. And

  The invention according to claim 12 is a method for thawing frozen food by heating the thawing heating packaging means enclosing the frozen food to thaw the frozen food, and a plurality of the thawing heating wrapping means enclosed in the thawing heating packaging means by heating. A step of thawing ice pieces to water and a step of further heating the thawed water to cook a frozen uncooked or semi-cooked solid food enclosed in the heated water It is characterized by comprising.

  The invention according to claim 13 is the method for thawing frozen food according to claim 12, further comprising a step of seasoning the thawed water by adding concentrated soup or a powdered composition. Features.

  The invention according to claim 14 is a frozen noodle, characterized in that frozen cooked noodles and a plurality of ice pieces frozen from soup are enclosed in a thawing heating packaging means.

  A fifteenth aspect of the present invention is the frozen noodles according to the fourteenth aspect, wherein the plurality of ice pieces are substantially cylindrical or elliptical and have a length of 5 to 10 mm.

  The invention described in claim 16 is the frozen noodles according to claim 14 or 15, wherein the cooked noodles have a cross-sectional diameter of 5 mm or more.

  According to the present invention, the frozen food is simply heated in a microwave oven or the like because the frozen semi-cooked solid food and a plurality of ice pieces frozen in water are enclosed in a packaging bag for thawing and heating. High quality food can be obtained simply by thawing.

It is a figure which shows the mode of enclosure in the packaging bag of the frozen food of one Embodiment of this invention. It is a figure for demonstrating the heating of the frozen food of one Embodiment of this invention. It is a figure which shows an example of a series of flows of the manufacturing method of the frozen food of one Embodiment of this invention. It is a figure which shows another example of a series of flows of the manufacturing method of the frozen food of one Embodiment of this invention. It is a figure which shows the external appearance of the packaging bag of one Embodiment of this invention. It is a figure which shows an example of a structure of the packaging bag of one Embodiment of this invention. It is a figure explaining the case where water is discarded from the opening part of the packaging bag of one Embodiment of this invention. It is a figure showing an example of a series of flows of a thawing method of frozen food of one embodiment of the present invention. It is a figure which shows the mode of enclosure in the packaging bag of the frozen food of another embodiment of this invention. It is a figure which shows an example of a series of flows of the manufacturing method of the frozen food of another embodiment of this invention.

  Hereinafter, embodiments of the frozen food of the present invention, a manufacturing method thereof, and a thawing method will be described with reference to the drawings.

[Principle of the present invention]
The present invention is characterized in that in a frozen food, a solid portion and a liquid portion are separated and frozen, and filled in a packaging bag for cooking, and the manufactured frozen food in the packaging bag is electronically opened without opening. By heating in a range or the like, the taste and texture of a fully cooked food that could not be obtained with conventional frozen foods are obtained. For this reason, in the present invention, when freezing the first separated liquid part, it is frozen as a small ice piece, or the ice block obtained by freezing is crushed into ice pieces, which are combined with the separately frozen solid part. Fill the packaging bag.

  As the method for heating the frozen food of the present invention for edible use, for example, heating by a microwave oven can be adopted. As is well known, the principle of heating by a microwave oven is to generate heat by irradiating microwaves and oscillating the moisture in the food with microwaves. Therefore, when the icy object is heated and thawed in a microwave oven, the solid part is not heated, so that a slight amount of moisture on the surface of the ice is heated, the water temperature rises, and the solid that is in contact with that heat Since a part of the part is melted and the melted liquid part is heated to raise the water temperature, the thawing proceeds. Therefore, it takes a long time to thaw a large ice block as it is in the microwave oven.

  Therefore, when thawing an ice-like object, it is necessary to increase the surface area and increase the liquid portion slightly generated on the surface in order to thaw in a short time. Therefore, the present inventor has examined that the ice block obtained by freezing the liquid portion is divided into a plurality of ice pieces, so that it can be crushed smaller than one large block or subdivided into small dimensions from the beginning. It was found that the frozen ice pieces thawed faster using a microwave oven. That is, if the object to be thawed is divided into, for example, 8 parts, the surface area is about twice as a whole. By making small pieces of ice, the surface area can be several times to several tens of times, and the liquid part can be thawed in a very short time. it can.

  In the present invention, the liquid portion thawed in this manner is further heated to generate heat, and the solid portion is thawed and cooked by the heat to complete the food. Thus, since the liquid portion is thawed early and becomes liquid, thawing of the frozen food as a whole is promoted, and since the microwave is evenly irradiated to the ice pieces, uneven heating is less likely to occur. In addition, the packaging bag has sufficient heat resistance and durability so that the processing in the packaging bag is appropriately performed during heating, and the internal pressure increases due to the expansion of gas and the generation of water vapor during heating. However, it has a mechanism for suppressing the pressure to an appropriate level. In the following, a description will be given using an example in which some of the various possible embodiments applying the principle of the present invention are specifically applied. Although the present invention is based on the principle as described above, the size of the ice pieces and the appropriate internal pressure of the packaging bag differ depending on the type of the target food, and the freezing method and the mode of each member also differ. Each condition will be described in each embodiment.

  Specifically, in the first embodiment, the target food is uncooked or half-cooked, and cooking is finally completed by heating with a microwave oven or the like, and is provided as food. Second Embodiment The target food is basically frozen when cooking is completed, and heating by a microwave oven or the like is mainly performed for thawing and heating.

[First Embodiment]
1 and 2 are diagrams for explaining the principle of cooking of frozen food according to an embodiment of the present invention. FIG. 1 shows a state in a packaging bag when a frozen material or the like is enclosed in the packaging bag. FIG. Moreover, FIG. 2 is a figure which shows the mode in the packaging bag of the state which heat-cooked the frozen food of this embodiment with a microwave oven etc. FIG.

  The frozen food of the present embodiment is a desired food that is finally obtained by cooking, for example, spaghetti, udon noodles, food made of vegetables such as curry or stew, or meat, or processed using cooked rice It is manufactured by freezing food in a semi-cooked state or in an uncooked state to form a solid and enclosing it in a plurality of frozen ice pieces and a thawing heating packaging bag or the like. Here, the semi-cooked state refers to a state in which each raw material of processed food is cooked to a certain degree, but is not cooked, such as heating, to the extent that it can be used for food, and then cooked by further heating. It is in a completed state.

  The frozen food according to the present embodiment employs heating by a microwave oven as a method of heating for food use. As is well known, the principle of heating by a microwave oven is to generate heat by irradiating microwaves and oscillating the moisture in the food with microwaves. When thawing a frozen liquid, If they are the same, ice pieces that have been frozen by being shredded smaller or subdivided into smaller dimensions from the beginning will thaw faster than one large lump. In other words, at least only liquid was taken out from frozen food produced by freezing the processed food to be processed into one lump, frozen into small pieces of ice and granules, and mixed with the solid part and put in the microwave oven On the other hand, the liquid part thaws earlier and becomes liquid, so that thawing is promoted as a whole frozen food, and because the microwaves are evenly irradiated to each lump and grain that freezes the liquid, uneven heating is less likely to occur. .

  Referring to the drawing, as shown in FIG. 1, noodles, ingredients, etc. 102 and ice pieces 103 are enclosed in the cooking bag 101, and storage and transportation are performed in this state. In addition, the packaging bag for heat cooking of this embodiment has the steam release seal | sticker part 104 so that a packaging bag may not inadvertently burst when the foodstuff which generate | occur | produces water vapor | steam etc. by heating is heated. As a result of heating such a frozen food with a microwave oven, the ice pieces thawed and boiled, and the state where the food is boiled is shown in FIG. As shown in FIG. 2, the ice piece 103 of FIG. 1 is melted to become soup, hot water, etc. 201, and the food material 102 is boiled in the packaging bag. At this time, when the inside of the packaging bag 101 reaches a certain pressure due to water vapor generated by boiling of the soup or the like, it is discharged from the steam vent seal portion 104 as described later. Further, unnecessary moisture described later can be discharged from the upper opening portion 105.

  Here, in the process of thawing the ice piece, first, the thin film part of the liquid part formed on the surface of the ice piece is heated by microwave irradiation, and the contacting solid part is heated and melted. The ice pieces eventually become liquid by increasing. For this reason, the larger the surface area, the shorter the thawing time. Therefore, it takes time to melt a large block of ice, but by crushing the block into ice pieces, the surface area can be increased and the thawing time can be shortened. However, if the size of the ice pieces is too small, depending on the storage condition of the frozen food, it may be thawed inadvertently, which may hinder subsequent heating and thawing. It is necessary to determine an appropriate size for each type of frozen food.

  Therefore, the inventors extract the liquid component from the cooked processed food, freeze it separately from the remaining solid part, and the liquid component is frozen into small lumps and granules as described above and mixed with the solid part Then, as described above, thawing was promoted and heating unevenness did not occur. On the other hand, excessively water was absorbed in (cooked) food or cooked rice made from noodles, vegetables, meat, etc., which are solid parts, and the taste was impaired. This is because when the liquid part is thawed early, the thawed and heated liquid adds heat and cooking to the solids, but since these solids were originally cooked, excessive cooking is added. This is thought to be due to this. Based on the results of such studies, the cooking with heated liquid at the time of thawing is calculated backwards, and the processed foods that are raw or semi-cooked are used so that the processing is close to freshly cooked foods that exceed frozen foods. It was thought that food could be provided.

[Wonton's frozen food]
In particular, when used in frozen foods in the form of so-called raw wonton without cooking, such as boiling wonton, which uses a relatively thin noodle band of 0.3-0.8 mm thick as the skin, the soup becomes liquid by heating. After being cooked, it was boiled moderately by further heating, and it was possible to obtain a close texture and flavor when cooked from ingredients. Specifically, like normal cooking, after wrapping the ingredients to become a bowl with noodle strips, adding a squeeze and the like by a method known in the art, and sealing so that the ingredients do not leak, Ice pieces obtained by freezing soup from so-called raw wonton and pulverizing the soup were enclosed in a thawing heating packaging bag to obtain a frozen food. The frozen food thus obtained was then heated for a predetermined time with a microwave oven to obtain a food excellent in flavor, appearance and texture.

  Unlike conventional frozen wontons, frozen wontons with fresh wonton and soup ice pieces are not cooked such as boiled as they are. The ingredients may be prepared by cooking meat or vegetables in advance, or may be enclosed without cooking, depending on the material, and boiled with the wonton skin during cooking with a microwave oven. When cooking ingredients, as with normal Wonton cooking, if the rice cake has heat, cool it down to room temperature or a certain temperature and wrap it with noodle strips, but do not remove the raw Wonton that has been sealed. It may be cooled or frozen, or may be kept at room temperature until it is finally sealed in a thawing and heating packaging bag. By adopting such a configuration, the wonton frozen food of the present embodiment does not need to keep main constituent materials in a special state, so that the system can be simplified and the manufacturing cost can be reduced. Can also be lowered.

  A specific process will be described with reference to FIG. 3. A substantially square noodle strip is prepared in the same manner as in normal cooking (step 301). Next, when necessary preparations are added to each ingredient to become a candy and no further cooking of the candy (step 303), the ingredients to become a candy are wrapped in noodle strips as they are and are known in this technical field. A method such as squeezing is used to seal the ingredients so that they do not leak (step 305), and the so-called raw wonton obtained in this way is frozen in soup and crushed into pieces of ice in a packaging bag for thawing and heating. (Step 306). In this way, when the frozen food cocoon is uncooked, then it was heated for a predetermined time with a microwave oven, and it became a food having a taste, appearance, and texture close to freshly prepared food that was boiled with skin that was wonton . In addition, when cooking salmon separately (step 303), ingredients such as meat and vegetables are cooked in advance (step 304) and wrapped with noodle strips (step 305).

  As the soup, a common wonton soup known in this technical field can be used, and this is frozen to produce an ice block, which is crushed or cut into ice pieces. By crushing, the length of the ice pieces can be reduced to 10-15 mm or 5-10 mm, or can be reduced to 1 mm or less by cutting. Any method known in this technical field can be used as a method of enclosing ice pieces and fresh wonton in a packaging bag. For example, Wonton may be first placed in a packaging bag and filled with ice pieces, or Wonton and ice pieces may be sealed together. Various methods and sequences can be selected according to the frozen food production system. Can be manufactured.

  In particular, the shape of the ice pieces can be spherical or substantially cubic, but in this embodiment, a sufficient surface area can be ensured even with ice pieces having a length of 10 to 15 mm by using a long and narrow substantially cylindrical or elliptical shape. Thus, it was found that melting during heating can be promoted and that it is relatively difficult to melt even when the outside air temperature rises. Further, since the ice pieces having such a length can be manufactured without using a special ice breaker, the cost can be reduced. In the case where the ice piece of the present embodiment is substantially a cylinder or an ellipse, the diameter of the cross section of the thickest portion in the cross section perpendicular to the longitudinal direction is preferably about 1 to 6 mm.

  The soup is frozen here, but as described later, water ice pieces are prepared instead of soup, and ice pieces are prepared. You can go with hot water instead of soup and then season the soup.

[Frozen foods such as frozen noodles]
As described above, the embodiment has been described by showing the frozen food using raw wonton. However, according to the experiment of the inventor, the noodles and the cooked rice are raw or half-cooked, and the frozen food is similar to the above-mentioned wonton. However, heat and moisture did not reach the inside of noodles and rice properly, and the core remained, and could not be provided as a dish with freshly prepared taste and flavor. Therefore, the inventor further examined, such a phenomenon occurs more prominently in thick noodles in the case of noodles, especially in the case of foods having a certain size or thickness in cereals such as noodles and cooked rice, soup or It was thought that it became difficult to cook properly even in a half-cooked state due to osmotic pressure, etc., when it was boiled with an aqueous solution such as soup stock or a liquid in which some impurities were mixed in water.

  Here, in general, an aqueous solution such as soup or soup stock or a liquid in which some impurities are mixed with water causes a freezing point depression, and it may be difficult to freeze as compared with normal water. As a result, it was found that heating was performed with normal water (hot water) instead of such a liquid, that is, boiled to the core of noodles and cooked rice so that cooking could be properly performed. As mentioned above, when it is boiled with an aqueous solution such as soup or soup stock or a liquid in which some impurities are mixed, water and heat hardly enter the noodles and rice due to osmotic pressure etc., but water (hot water) Then, it is considered that the food is properly cooked, and if heated from the half-cooked state, it is cooked in the same state as heated for an appropriate time with the necessary amount of heat from the beginning.

  Regarding the seasoning of the frozen food of the present embodiment after thawing, it can be seasoned as a soup or broth by mixing thawed water used for heating with a concentrated soup or powdered composition or the like. The water used for heating can be discarded from an opening of a packaging bag or the like as described later, and seasoned by any method known in the present technical field.

  Further, in this embodiment, water is used instead of soup or soup stock, but the water here is not only chemically pure water, but does not reach the final seasoning when eating soup or soup stock. It can be used as an aqueous solution of any compound necessary or effective for heating the ingredients, or can be mixed in water. For example, if it is pasta, it can also be set as a fixed concentration salt solution.

[Production of frozen noodles and the like of this embodiment]
The foods that are the target of the frozen food of this embodiment include spaghetti and udon noodles and processed foods, processed foods made from vegetables and meat such as curry and stew, and foods containing cooked rice, etc. Including various foods. In other words, if it is noodles, it includes processed foods made of soup and ingredients that can be used for ordinary meals, but also includes boiled noodles that have been boiled to an arbitrary extent before being boiled. However, food that does not have any ingredients to be cooked, such as raw food or consomme soup, is not included in the food subject to this embodiment, but it is not originally cooked, such as fried noodles or fried rice, but is usually manufactured according to this embodiment. What can be manufactured by a method is contained in the foodstuff of the object of this embodiment. In the case of noodles only, after the thawing of this embodiment is generally performed, it is provided as a meal after cooking by an arbitrary method. The same applies to cooked rice.

  Prepare the same ingredients as when cooking the foods to be processed in the usual way, and after each necessary pretreatment, mix and freeze, freeze the water, crush the granular ice blocks or crushed ice At the same time, the frozen food of this embodiment is manufactured by being enclosed in a thawing heating packaging means. Here, noodles, rice, and other materials that can be cooked by heating at the time of thawing may not particularly require the preparation, but the preparation may be applied according to the cooking characteristics of the target food. In addition, if it is better to boil or boil together to some extent after preparing and mixing each ingredient, soup or dashi soup without solids is concentrated or powdered before freezing treatment, After thawing, it can be combined with the liquid to make soup or broth. In this case, water lost due to concentration or powdering is supplemented with water obtained by thawing granular ice blocks or crushed ice.

In this embodiment, the granular ice block or crushed ice is an ice piece having a volume of about 1 cc or less, and any shape may be used according to the manufacturing method such as a spherical shape, a plate shape, or a rectangular shape. The length of the ice piece can be 10 to 15 mm, 5 to 10 mm, or 1 mm or less by cutting.
In addition, the manufacturing method can manufacture ice blocks once frozen in water, and the ice blocks can be crushed or cut into granular ice pieces or crushed ice. It is also possible to produce a granular ice mass by cooling it, but this is not restrictive.

  Specifically, referring to FIG. 4, the same materials as those used when cooking the target food by a normal method are prepared (step 401), and the necessary pretreatment is performed on each material (step). 402) In the case of foods that need to be mixed after being mixed and boiled to some extent after mixing the ingredients, such as stew or curry, when using boiled soup or broth for seasoning of the food after thawing, Boiled with soup stock, soup or stock soup without solids before freezing treatment is concentrated or powdered (step 406), and frozen thawed granular ice blocks or crushed ice, thawing and heating packaging It is enclosed in a bag or the like (step 407). Concentrate or powder the seasoning separately. When the remaining boiled juice is boiled with hot water and not used for the seasoning after thawing, it is boiled with soup or dashi soup for a predetermined time (step 405), and the solid material drawn from the boiled juice is frozen to form granular ice blocks or crushed ice At the same time, it is enclosed in a thawing heating packaging bag or the like (step 407). Noodles, rice, and other ingredients that can be cooked only by heating at the time of thawing are not boiled. Together with the granular ice blocks or crushed ice frozen and crushed, they are enclosed in a thawing heating packaging bag or the like (step 407).

  In addition, as will be described later, the frozen food thawing packaging bag or the like of this embodiment is partially opened when ice is thawed and further heated and applied with a certain pressure by water vapor, and the inside of the packaging bag is a constant pressure. However, if heating is continued by this, water vapor will be released from the unsealed part, so if this action can be used positively to release moisture to the outside as much as possible. , Almost liquid-free foods such as fried noodles and fried rice.

[Packaging means of this embodiment]
The packaging means for thawing and heating frozen food of this embodiment is a mechanism that automatically opens a part when ice is thawed and further heated and a certain pressure is applied by water vapor, so that the inside of the packaging means becomes a constant pressure. have. Thus, as will be described later, there is no spillage or the like even by heating at the time of thawing, and the half-cooked food can be heated in the packaging means with confidence and cooking can be completed. Specifically, as shown in FIGS. 5 to 7, the thawing heating wrapping means of the present embodiment causes an unexpected location to be ruptured unexpectedly by the pressure of water vapor generated when heating in the wrapping means 101. When the internal pressure increases to a certain pressure, the steam release seal portion 104 is automatically generated at a position where the contents are not ejected.

  Here, the packaging bag or the like or the thawing heating packaging means of the present embodiment is a frozen food packaging bag or container that holds the frozen processed food in a frozen state and heats it with a microwave oven or the like. Can be defrosted. Such a frozen food packaging bag or container needs to have a material and a structure that can be stored for a long time around minus 20 ° C. and can be heated to 100 ° C. or higher.

  Specifically, in the present embodiment, as an example, a steam venting seal portion 104 that is easy to peel off is provided in a part of the sealing portion of the packaging bag by a mechanism as shown in FIG. The steam release seal portion 104 is peeled off before the seal portion to produce an opening portion. Here, after completion of thawing by heating, as shown in FIG. 7, an opening part 105 can be formed in a part, and unnecessary water in the packaging means can be discarded from this opening part. At this time, the opening portion 105 is made smaller than the contents so that the contents can be prevented from popping out and only water can be discarded.

  More specifically, as shown in FIG. 5, the packaging bag 101 of the present embodiment is such that the films are bonded to each other as a film constituting the lower surface portion, the opening-side upper surface portion 105, and the depth-side upper surface portion. Any film can be used as long as it is a film that can be used. For example, a plastic film having heat-sealability used in a normal packaging bag can be used. In this case, for example, a thermoplastic resin having heat-sealability can be used. A multilayer film or the like laminated with other thermoplastic resin or the like can be used.

  Examples of the material constituting the heat-sealable thermoplastic resin include known low-density polyethylene, linear low-density polyethylene, medium-density polyethylene, high-density polyethylene, polypropylene, propylene-ethylene copolymer, and ethylene-vinyl acetate. Copolymers, olefin resins such as olefin resins graft-modified with ethylenically unsaturated carboxylic acids or their anhydrides, polyamides or copolyamide resins with relatively low melting points or low softening points, polyesters or copolyester resins, polycarbonate resins Etc. can be used.

  Moreover, various barrier films etc. can be used as a material which comprises the other thermoplastic resin to laminate | stack. In addition, when using a laminated film with these thermoplastic resins, it is preferable to heat-seal so that thermoplastic resin layers with good heat-sealing properties such as a resin having a low melting point may be inner surfaces.

  The packaging bag 101 of this embodiment forms part of the side seal portion by heat-sealing both side edges of the lower surface portion and the opening-side upper surface portion. Further, the side edges on three sides of the lower surface portion and the depth side upper surface portion are heat sealed to form a part of the side seal portion and the end seal portion. Further, a curved seal portion is formed at a portion where the end seal portion and the side seal portion are connected. Further, the edge of the opening 105 is heat-sealed to form a top seal portion. Further, a curved seal portion is formed at a portion where the side seal portion and the top seal portion are connected.

  The packaging bag 101 of this embodiment has a curved seal portion at the portion where the seal portions are connected to each other. For this reason, when internal pressure rises, compared with the case where the portion where the seal portions are connected to each other has a right-angled shape, it is possible to disperse the steam and prevent the portion where the seal portions are connected from being locally high stressed. can do. The shape of the curved seal portion is not particularly limited as long as it is a curved shape protruding toward the portion where the seal portions are connected to each other, and an arbitrary curved seal portion can be formed.

  Of course, even a mechanism other than the mechanism shown in FIG. 5 is a mechanism that automatically releases water vapor when heated and applied with a certain pressure by water vapor so that the inside of the packaging means has a constant pressure. Any mechanism known in the art can be used, if any.

[Defrosting frozen noodles of this embodiment]
The frozen food of this embodiment is thawed by heating with a microwave oven or the like from a frozen storage state, but since the granular ice block or crushed ice of this embodiment is small, it becomes liquid at the initial stage of heating, and further Heating causes water molecules to vibrate and the water temperature to rise, and heating is performed in the form of boiling a frozen, uncooked or half-cooked solid food that is enclosed in hot water. An appropriate heating time is set by a method known in the art depending on the food and to what extent the food has been cooked and frozen.

  If boiled juice is not required, discard and complete thawing. Moreover, when using boiled soup, cooking is completed by adding concentrated soup or a powdery composition. At this time, further heating can be performed.

  Specifically, referring to FIG. 8, the frozen food in a frozen storage state is placed in a microwave oven together with the packaging means from a freezer or the like and heated (step 801). Since the crushed ice is small, it immediately becomes melted water, and further heated by microwaves to become hot water, which thaws the food in the contents and boiles or simmers it (step 802). Thereby, additional heating and supply of moisture are performed on uncooked or half-cooked food, and cooking can be completed. For example, in the case of frozen food that is not boiled at all or frozen boiled noodles to some extent, the crush ice melts and the noodles are boiled in the same way as normal cooking that does not freeze from the stage where the water temperature rose, Unlike those who thawed conventional frozen foods, it is possible to obtain almost the same dishes as those obtained by ordinary cooking. The same applies to foods other than noodles.

  After that, the concentrated soup or powdered composition is added to the boiled soup, and it can be eaten as a soup stock soup while being placed in the packaging means or transferred to other dishes (step 805). When seasoning is performed separately, the juice is discarded from the unsealed portion of the packaging means (step 804), and the thawing is completed.

[Example 1]
An embodiment of the present invention will be described taking a frozen wonton as an example.

[Adjustment of frozen wonton]
Make the wonton dough and the straw to be enclosed in the wonton by methods known in the art. Place the candy on the Wonton fabric, wrap the candy while stretching the fabric, join the joints of the fabric, and adjust the Wonton. Usually, the cocoon encloses cooked food, but it can be semi-cooked or untreated, and finally heated by heating with the dough in a microwave oven. Wonton is at least at room temperature and preferably frozen.

  Next, water or soup is frozen to produce ice blocks. In this example, a plate-shaped ice block of approximately 25 cm × 40 cm × 5 cm is formed, and then crushed into several pieces of ice, and crushed ice is prepared with an ice crusher (SWAN CR-3: manufactured by Ikenaga Tekko Co., Ltd.). . In this embodiment, the ice piece has a length of 10 to 15 mm and a cross-sectional diameter of 1 to 6 mm.

  Cooled wonton is placed in a packaging bag having a steam release seal portion of about 100 cm × about 150 cm, and then a suitable amount of crushed ice is sealed to seal the packaging bag.

[Cooking test]
The time during which the frozen wonton stored in a frozen state was thawed and heated in a 500 W microwave oven and a 600 W microwave oven while sealed in a packaging bag, the temperature of the soup and the temperature inside the wonton were measured. As a result of heating in a 500 W microwave oven and a 600 W microwave oven in 3 minutes, 5 minutes, and 7 minutes, respectively, about 500 minutes after heating in a 500 W microwave oven, about 50 seconds after heating in a 600 W microwave oven The ice is completely thawed to become a liquid, and after 40 seconds and 30 seconds, respectively, starts boiling, and raw wonton is boiled in the soup. As for the measurement results of temperature, 3 minutes, 5 minutes and 7 minutes in a 500 W microwave oven are soup 90 ° C, 94 ° C and 97 ° C, and the inside of wonton is 88 ° C, 92 ° C and 95 ° C. The soups were 95 ° C, 96 ° C and 98 ° C for 3 minutes, 5 minutes and 7 minutes in a 600 W microwave oven, and the temperatures in the wonton were 90 ° C, 94 ° C and 96 ° C, respectively.

  In addition, as a result of a similar experiment with crushed ice having a particle diameter of 20 to 25 mm as a comparative example, the crushed ice was completely thawed after about 2 minutes after heating and about 1 minute and 40 seconds after heating in a 600 W microwave oven. Then, boiling begins after 40 seconds and 30 seconds, respectively, and raw wonton is boiled in the soup. As a result of measuring the temperature, the soup was 85 ° C., 90 ° C. and 92 ° C. for 3 minutes, 5 minutes and 7 minutes in a 500 W microwave oven, and the inside of the wonton was 75 ° C., 80 ° C. and 85 ° C., respectively. The soups are 95 ° C, 96 ° C and 98 ° C for 3 minutes, 5 minutes and 7 minutes in a 600 W microwave oven, and the inside of wonton is 90 ° C, 94 ° C and 96 ° C, respectively. Thus, in the comparative example, since the particle size is large, it takes time for thawing, heating is insufficient, and heating unevenness occurs.

  Moreover, the wonton of the present Example had the preferable hardness and texture like freshly prepared wonton. However, in the comparative example, since the heating unevenness has occurred, it did not have a preferable texture as Wonton. Furthermore, it has been clarified that the product of the present invention requires a shorter cooking time compared to the prior art.

[Example 2]
The embodiment will be described with a frozen spaghetti as an example. Spaghetti is a medium-sized pasta with a diameter of about 1.6 mm among long pasta, and when it reaches this thickness, conventional frozen food manufacturing methods cannot properly heat or add water to the core, and it was boiled I couldn't get a taste like this. If it is the frozen pasta by the manufacturing method of a present Example, the taste and texture like freshly boiled pasta can be obtained by heating for an appropriate time with a microwave oven.

  In this embodiment, the noodles are produced using dry noodles having a thickness of 1.6 mm. The normal standard boil time for spaghetti of this thickness is about 7 minutes, but in this embodiment, it is cooked to about half in the manufacturing stage, and the remaining cooking is performed at the time of thawing. Specifically, after being heated for 4 minutes, it is pulled out of hot water and frozen. Meanwhile, prepare crash ice. Crush ice is obtained by pulverizing ordinary block ice to form a granule having a side of 6 to 10 mm and enclosed in a packaging bag together with a frozen semi-cooked spaghetti.

  The manufactured frozen food is placed in a microwave oven and heated in a frozen state. In a 600 W microwave oven, heating was performed for 6 minutes, and an appropriate spatula that was boiled up was obtained. First, about 1 minute from the start of heating, all of the crushed ice was thawed, and then about 2 minutes later, hot water near 100 ° C. was obtained, and then boiled for another 3 minutes. It was. Although the standard boil time is about 7 minutes, the heating time before freezing and thawing of the spaghetti of this example is about 6 minutes in total, which is shorter than this. This seems to have been cooked before being frozen from hot water before freezing.

[Second Embodiment]
Unlike the first embodiment, the frozen food of the present embodiment is a desired food that is finally obtained by heating and cooking, for example, a processed food using udon noodles, and then frozen to be solid, It is manufactured by separating a frozen liquid portion such as soup or soup into a plurality of frozen ice pieces and a thawing heating packaging bag. That is, in the first embodiment, a half-cooked state or an uncooked food is used as it is or frozen, but this embodiment relates to a frozen food that has been cooked and frozen in an edible state.

  Referring to the drawing, as shown in FIG. 9, the cooked packaging bag 101 contains cooked noodles 901, ingredients, etc., and ice pieces 902 obtained by freezing and crushing a liquid portion such as juice. It is stored and transported in this state. Similarly to the one used in the first embodiment, the packaging bag 101 for cooking according to the present embodiment also has a steam release seal portion 104 so that the packaging bag does not inadvertently burst during heating. As a result of heating such frozen food in a microwave oven, the ice pieces 902 are first thawed and boiled, and the frozen noodles 901 are heated and thawed. At this time, packaging is performed by water vapor generated by boiling of juice or the like. When the inside of the bag reaches a certain pressure, it is discharged from the steam vent seal portion 104 as in the first embodiment, preventing inadvertent ejection of the contents.

  The present inventors cooked the noodles of the present embodiment, that is, boiled noodles, taken out and frozen, and liquid components such as soup and juice were frozen into small chunks and granules as described above, and solid When it was applied to a microwave oven in a state of being mixed with the part, thawing was promoted as described above, and heating unevenness did not occur. On the other hand, the noodles, which are solid portions, absorbed moisture and slightly deteriorated the taste. This is because when the liquid part is thawed early, the thawed and heated liquid adds heat and cooking to the solids, but since these solids were originally cooked, excessive cooking is added. This is thought to be due to this. Based on these examination results, when a similar experiment was performed with ice pieces smaller than the ice pieces used in the first embodiment, the taste could be thawed with almost no loss of taste. This is because by making the ice pieces smaller, the liquid part rapidly thawed and the water temperature rose quickly, so the cooked noodles were thawed in a short period of time and the moisture did not penetrate excessively into the noodles. It is guessed. That is, it was found that by adjusting the size of the ice pieces, food can be provided without losing the taste and texture even when the cooked noodles are heated together with the ice pieces of the soup.

[Frozen food of noodles]
In particular, in frozen foods using udon with a relatively large diameter of 5 mm or more, water (hot water) is used instead of soup or juice, and even if boiled by heating in a microwave oven in the packaging bag of this embodiment. It takes a long time to be able to eat through fire. On the other hand, even if the boiled udon is completely boiled and then frozen and then thawed with heated juice, it does not stretch or lose its texture. Therefore, in this embodiment, when udon is completely boiled, hot water is cut and frozen, and then used for food, finer pieces of juice are quickly thawed using a microwave oven, etc. Thaw frozen udon. Specifically, as in normal cooking, cook ingredients and make udon soup, boil it with enough hot water, discard the hot water, freeze it, freeze the juice, crush, etc. The frozen ice pack was filled into a thawing and heating packaging bag to obtain a frozen food. The frozen food thus obtained was then heated for a predetermined time with a microwave oven to obtain a food excellent in flavor, appearance and texture.

  Udon can be made from wheat flour and boiled, or dried noodles. Since the frozen food of the udon of this embodiment has such a configuration, it is not necessary to keep main constituent materials in a special state, so that the system can be simplified and the manufacturing cost can be reduced. Can also be lowered.

  A specific process will be described with reference to FIG. 10. Necessary ingredients are prepared as in normal cooking (step 1001). Next, necessary preparation is added to each ingredient, cooking is performed to separate the juice and ingredients (steps 1002 and 1003). The ingredients and the juice are frozen separately (step 1004), and the separated and frozen juice is crushed to form ice pieces (step 1005). On the other hand, the udon is boiled with raw noodles or dried noodles and only the solid portion is taken out and frozen (step 1006). Finally, the frozen udon, udon and crushed juice are filled in the packaging bag and sealed (step 1007).

  As the juice of this embodiment, a normal udon soup known in the art can be used, and this is frozen to produce an ice block, which is crushed or cut into ice pieces. By crushing, the length of the ice piece can be made shorter, 5 to 10 mm, or can be reduced to 1 mm or less by cutting. Any method known in the art can be used as the method of filling the packaging bag with the solid pieces of ice and udon. For example, udon can first be placed in a packaging bag and filled with ice pieces, or it can be filled with udon and ice pieces together. Can be manufactured in order.

  In particular, the shape of the ice piece can be spherical or substantially cubic, but in this embodiment, a sufficient surface area can be secured even with an ice piece having a length of 5 to 10 mm by using an elongated substantially cylindrical or elliptical shape. Thus, it was found that melting during heating can be promoted and that it is relatively difficult to melt even when the outside air temperature rises. Further, since the ice pieces having such a length can be manufactured without using a special ice breaker, the cost can be reduced. In the case where the ice piece of the present embodiment is substantially a cylinder or an ellipse, the diameter of the cross section of the thickest part in the cross section perpendicular to the longitudinal direction is preferably about 1 to 4 mm.

[Example 1]
An example of this embodiment will be described using frozen udon as an example.

[Adjustment of frozen udon]
A dough for udon is prepared by a method known in this technical field and stretched into noodles to make raw udon. In the following, dry noodles can be used, but boiled time is raw noodles, dry noodles, or an appropriate time is set depending on the thickness, ingredients, cooking environment, and the like. When the frozen udon of the present embodiment is finally heated, the frozen udon is basically heated in order to thaw the frozen udon and bring it to an edible temperature.

  Next, the juice is frozen to produce ice blocks. In this example, a plate-shaped ice block of approximately 25 cm × 40 cm × 5 cm is formed, and then crushed into several pieces of ice, and crushed ice is prepared with an ice crusher (SWAN CR-3: manufactured by Ikenaga Tekko Co., Ltd.). . In this example, the ice piece has a length of 5 to 10 mm and a cross-sectional diameter of 1 to 6 mm.

  The frozen udon is placed in a packaging bag having a steam release seal portion of about 100 cm × about 150 cm, and then the packaging bag is sealed by filling an appropriate amount of crushed ice.

[Cooking test]
The time for thawing and heating the frozen udon stored in a frozen state in a 500 W microwave oven and a 600 W microwave oven, the temperature of the juice and the temperature of the udon surface were measured. As a result of heating in a 500 W microwave oven and a 600 W microwave oven in 3 minutes, 5 minutes, and 7 minutes, respectively, about 500 minutes after heating in a 500 W microwave oven, about 50 seconds after heating in a 600 W microwave oven The ice is completely thawed to become a liquid, and further begins to boil after 40 seconds and 30 seconds, respectively, and the frozen udon is heated in the soup and thawed to an edible temperature. The measurement results of the temperature are as follows: 3 minutes, 5 minutes and 7 minutes in a 500 W microwave oven, 90 ° C, 94 ° C and 97 ° C for the juice, and 88 ° C, 92 ° C and 95 ° C for the udon surface. The juice was 95 ° C, 96 ° C, 98 ° C and the udon surface was 90 ° C, 94 ° C, 96 ° C for 3 minutes, 5 minutes, and 7 minutes, respectively, in a 600 W microwave oven.

  In addition, as a result of a similar experiment with crushed ice having a particle diameter of 20 to 25 mm as a comparative example, the crushed ice was completely thawed after about 2 minutes after heating and about 1 minute and 40 seconds after heating in a 600 W microwave oven. Then, boiling begins after 40 seconds and 30 seconds, respectively, and the frozen udon is heated and thawed in the juice. The measurement results of the temperature were 85 ° C, 90 ° C and 92 ° C for the juice, and 75 ° C, 80 ° C and 85 ° C for the udon surface for 3 minutes, 5 minutes and 7 minutes, respectively, in a 500 W microwave oven. In a 600 W microwave oven, 3 minutes, 5 minutes, and 7 minutes are 95 ° C., 96 ° C., and 98 ° C., and the udon surface is 90 ° C., 94 ° C., and 96 ° C., respectively. Thus, in the comparative example, since the particle size is large, it takes time for thawing, heating is insufficient, and heating unevenness occurs.

  In addition, the udon of this example had a preferable hardness and texture like boiled udon. However, the comparative example did not have a preferable texture as udon because of uneven heating. Furthermore, it became clear that the frozen noodles of this example require a shorter cooking time compared to the conventional technology.

Claims (16)

  A frozen wonton characterized in that raw wonton in which ingredients are placed and sealed on noodle strip dough and a plurality of ice pieces frozen in soup are enclosed in a thawing and heating packaging means.   2. The frozen wonton according to claim 1, wherein each of the plurality of ice pieces has a substantially cylindrical shape or an elliptical shape and has a length of 10 to 15 mm.   The frozen wonton according to claim 2, wherein the plurality of ice pieces have a cross-sectional diameter of 1 to 6 mm.   A frozen food comprising a frozen uncooked or semi-cooked solid food and a plurality of ice pieces frozen in water enclosed in a thawing and heating packaging means.   The frozen food according to claim 4, wherein the processed food is a food containing noodles.   The frozen food according to claim 4, wherein the processed food is a food containing cereals.   The frozen food according to any one of claims 4 to 6, wherein the plurality of ice pieces are granular ice. The microwave oven thawing heating packaging means further includes an opening portion that partially opens to prevent the internal pressure from rising when the enclosed frozen food is heated and water vapor is generated to increase the internal pressure to a predetermined pressure. ,
The frozen food according to any one of claims 4 to 7, wherein water that becomes unnecessary after the thawing of the frozen food is completed is discharged from the opening portion.   The frozen product according to any one of claims 4 to 8, further comprising a concentrated soup or powdered composition that becomes a seasoning composition by mixing with water obtained by thawing the plurality of pieces of ice. Food. Cooking the ingredients to a predetermined incomplete state and freezing the cooked uncooked or half-cooked food in solid form;
Freezing the water into multiple pieces of ice;
A method for producing frozen food, comprising the step of: enclosing the frozen uncooked or semi-cooked solid food and the plurality of ice pieces in a thawing and heating packaging means.   The method for producing frozen food according to claim 10, wherein the step of freezing the water into a plurality of pieces of ice is pulverized after the water is frozen and granulated. A method for thawing frozen food by heating a thawing heating packaging means enclosing frozen food to thaw the frozen food,
A step of thawing a plurality of ice pieces enclosed in the thawing heating packaging means into water by the heating; and
A step of further heating the thawed water and cooking the frozen uncooked or semi-cooked solid food enclosed with the heated water. Defrost method.   The method for thawing frozen food according to claim 12, further comprising the step of seasoning the thawed water by adding concentrated soup or a powdered composition.   Frozen noodles characterized in that frozen cooked noodles and a plurality of ice pieces frozen from soup are enclosed in a thawing and heating packaging means.   The frozen noodles according to claim 14, wherein each of the plurality of ice pieces has a substantially cylindrical shape or an elliptical shape, and has a length of 5 to 10 mm.   The frozen noodles according to claim 14 or 15, wherein the cooked noodles have a cross-sectional diameter of 5 mm or more.

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