JP2019024443A - Cooked frozen food - Google Patents

Abstract

A cooked frozen food that can be stored for a long period of time in a frozen state and that can be eaten only by thawing, wherein large-sized ingredients and fluid food are placed on the solid food in a good-looking manner and stored frozen. To provide a cooked frozen food in which ingredients, etc., are hardly damaged or dropped, and which has good palate feeling and appearance without thawing unevenness after thawing. In a cooked frozen food (1), a frozen fluid food part (3) and frozen ingredients (4) are arranged on an upper surface (2a) of a frozen solid food part (2). The frozen ingredients 4 include large-sized frozen ingredients having a maximum span length of 20 to 60 mm. On the upper surface 2a, there are portions 5 where both the frozen fluid food portion 3 and the frozen ingredients 4 are not placed. The frozen fluid food part 3 includes the frozen ingredients 4 and the frozen solid food part 2 around them so that 10 to 50% of the total area of the frozen ingredients 4 is exposed in the projection view in the thickness direction of the upper surface 2a. are laid out on top of each other. [Selection drawing] Fig. 1

Description

  The present invention relates to a cooked frozen food that can be eaten only by thawing, and in particular, freeze-solidification of cooked food in which a fluid side food containing ingredients is arranged on a solid main food such as noodles. Related to things.

  Frozen foods are foods that can be stored for a long time with little deterioration in quality during storage without using preservatives, and their convenience is favored by many consumers. Some frozen foods are simply frozen uncooked food ingredients. In recent years, however, they have only been cooked using a heating cooker such as a microwave oven against the backdrop of the development of nuclear families and individualization. The demand for so-called ready-to-eat ready-to-eat frozen foods that can be easily eaten is increasing rapidly. In addition, with the development of freezing technology, the types of cooked frozen foods are diversifying, and not only staple foods such as rice and noodles but also staple foods and side dishes such as various side dishes are arranged side by side in a separated state. There is a separate type, or an integrated type in which fluid side ingredients such as sauce, sauce and sauce are arranged on a solid main ingredient, such as sauce-loaded spaghetti and curry rice. In the former separation type, a main food or a side food is generally arranged for each type in each of a plurality of compartments provided in a container. When frozen foods in such an arrangement form are thawed in a microwave oven In some cases, thawing unevenness is likely to occur, and some of the ingredients are overheated, while other ingredients are not sufficiently heated and almost unthawed. On the other hand, in the latter integrated type (see, for example, Patent Documents 1 and 2), the main food and the secondary food are overlapped and integrated, so that the thawing unevenness occurs even if the thawing process is performed in the microwave oven. It is difficult and generally excellent in texture after thawing.

  In addition, cooked frozen foods are important not only for quality at the time of eating such as texture, but also for appearance before eating, and it is desirable that various ingredients be arranged in a good-looking manner both before and after thawing. . For example, a commercial ready-made frozen food package usually prints food that is ready to eat, and the consumer purchases the food sample at the time of eating based on the food sample of the package. In many cases, if the appearance of the food after thawing is far away from the food sample of the package, it can give a great disappointment to the consumer and lead to a decline in the trust of the food manufacturing company. In this regard, in the case of a frozen solidified product of an integrated type prepared food in which side ingredients such as ingredients and sauces are arranged on the solid main ingredient, immediately after the production of the frozen solidified substance, the solid main ingredient is frozen and solidified. Even if the frozen solids of the side ingredients are placed nicely on the object, the ingredients may be damaged or fall off the solid main ingredient due to some external force being applied to the ingredients during frozen storage. There was a case where the appearance had already deteriorated before the thawing. In addition, after thawing frozen frozen solids of cooked foods that have deteriorated in appearance, fluid side foods that have become fluid due to the thawing process flow down from the top of the solid main ingredients, and those who see this There was a problem of giving a messy impression and making the appearance very bad.

JP 7-31397 A JP-A-2005-171

  In the frozen solidified product of an integrated type cooked food in which fluid side ingredients such as sauce are arranged on solid main ingredients such as noodles, ingredients such as cut vegetables and meat are included in the fluid side ingredients In particular, if the ingredient is a large-sized ingredient with a relatively large size, improvement in quality, such as texture and appearance, can be expected as compared with the case of using a small ingredient. There is a concern that the size of the material may cause a deterioration in quality. In other words, in cooked frozen foods containing large ingredients, a large portion of the frozen solidified product of the large ingredients protrudes relatively large from the surface of the frozen solidified product of the fluid side food. The material tends to fall off and break down, and the above-mentioned problem of appearance of food tends to become more serious.Furthermore, when heated and thawed with a microwave oven etc., thawing unevenness is likely to occur on large ingredients, and the texture is Decrease tends to appear remarkably.

  An object of the present invention is a cooked frozen food that can be stored for a long time in a frozen state and can be eaten only by thawing, and a large ingredient and a fluid food are nicely arranged on a solid food An object of the present invention is to provide a cooked frozen food that is unlikely to be damaged or dropped off during frozen storage and that has no thawing unevenness after thawing and has a good texture and appearance.

  The present invention has a frozen solid food part obtained by freezing and solidifying a solid food, a frozen fluid food part obtained by freezing and solidifying a fluid food, and a frozen ingredient obtained by freezing and solidifying the ingredients, A cooked frozen food in which the frozen fluid food part and the frozen ingredient are arranged on the upper surface of the frozen solid food part, wherein the frozen ingredient is a large frozen ingredient having a maximum extension length of 20 to 60 mm The frozen solid food portion has a non-arranged portion of both the frozen fluid food portion and the frozen ingredient material, and the frozen fluid food portion is on the top surface of the frozen solid food portion. The cooked refrigeration that is arranged on the frozen solid food part and its surrounding frozen solid food part so that 10 to 50% of the total area of the frozen ingredient is exposed in a projected view in the thickness direction. It is food.

  The cooked frozen food of the present invention can be stored in a frozen state for a long period of time, and can be eaten only by thawing, that is, a cooked food. Large ingredients and fluid food are placed on the solid food. The ingredients and the fluid food are not easily damaged or dropped during frozen storage, and the cooked food after thawing has a good appearance, good appearance, no thawing unevenness and texture. It is good.

FIG. 1 is a schematic perspective view of a frozen spaghetti which is an embodiment of the cooked frozen food of the present invention. FIG. 2 is a schematic perspective view of an embodiment of the frozen solid food part according to the present invention.

  The cooked frozen food of the present invention has a frozen solid food part, a frozen fluid food part, and a frozen ingredient, and the frozen fluid food part and the frozen ingredient are arranged on the upper surface of the frozen solid food part. ing. The cooked frozen food of the present invention becomes a ready-to-eat state, that is, a cooked food, simply by thawing according to a conventional method using a heating cooker such as a microwave oven.

  The frozen solid food part according to the present invention is a product obtained by freezing and solidifying a solid food, that is, a frozen solid product of the solid food. The solid food is a food that can be eaten as it is, as long as it is a food that includes a non-flowable solid portion in a ready-to-eat state, and may be composed of one kind of food, and a plurality of kinds It may be composed of other ingredients. A typical example of the solid food is a food that is the center of a meal, that is, a main ingredient, and specifically includes cooked rice, noodles, and bakery food. The said solid food may be comprised only from 1 type of cooked rice, noodles, and bakery food, and may be comprised including these 2 or more types.

  The kind of cooked rice as the solid food is not particularly limited, and examples thereof include white rice, red rice, and fried rice. The cooked rice as the solid food is usually obtained by subjecting raw rice to a hydrothermal treatment such as cooking or steaming.

  The type of noodle as the solid food is not particularly limited. For example, pasta such as spaghetti and macaroni; udon, hiyagigi, somen, flat noodles, Japanese soba noodles, Chinese noodles; Examples include skins. The noodles as the solid food are usually pregelatinized noodles that have been pregelatinized by cooking such as cooking with boiled rice.

  The bakery food as the solid food is mainly a flour such as wheat flour, and fermented or non-fermented dough obtained by adding auxiliary materials such as yeast, swelling agent, water, salt, sugar, etc. as necessary. It is a food obtained by subjecting it to heat treatment such as baking, steaming and frying. The type of the bakery food as the solid food is not particularly limited, and examples thereof include breads such as bread, rolls, white bread, black bread, French bread, copper bread, croissant, steamed bread; sponge cake, butter cake, roll cake, hot cake Cakes such as cakes, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes, etc .; pizza stands; And fried confectionery.

  The frozen fluid food part according to the present invention is a product obtained by freezing and solidifying a fluid food, that is, a frozen and solidified product of a fluid food. The fluid food is a food that can be eaten as it is, as long as it is a food that includes a portion having fluidity in a ready-to-eat state, and may contain a solid in part. Moreover, it may be comprised from 1 type of foodstuffs and may be comprised from multiple types of foodstuffs. A typical example of the fluid food is a side food that is eaten together with the solid food as a main ingredient, and specifically, for example, sauce, roux, sauce, sauce, soup, cream, dip, etc. is there. For example, as the fluid food used in combination when the solid food is cooked rice, curry sauce (in this case, the cooked food is curry rice) and stew (in this case, the cooked food is the stew rice) can be mentioned. In addition, when the cooked food is spaghetti or pasta, the liquid food used in combination with the solid food is noodles. , Brown sauce.

  From the viewpoint of further improving the quality (appearance, texture) of the cooked frozen food of the present invention after thawing, the fluid food has a product temperature, that is, a viscosity at a temperature of 50 to 80 ° C. of the fluid food of 0.00. Those in the range of 2 to 500 Pa · s, particularly 0.4 to 30 Pa · s are particularly preferable. The viscosity here is a viscosity measured according to a conventional method using a B-type viscosity measuring device (for example, “TVB-20L” manufactured by Toki Sangyo Co., Ltd.). In addition, the product temperature of the fluid food that is a viscosity measurement target is set to 50 to 80 ° C., assuming a general eating temperature range of the fluid food.

  The frozen ingredient according to the present invention is obtained by freezing and solidifying the ingredient, that is, a frozen solidified ingredient. The ingredients are foods that can be eaten as they are, as long as they are foods that contain lump-like solids in a ready-to-eat state, and may be composed of one kind of food, or multiple kinds of food You may be comprised from. Typical examples of the ingredients are vegetables, livestock meat, and seafood. The shape and size of the ingredients are not particularly limited and may be a relatively large lump or strip, but a lump shape is preferred from the viewpoint of appearance. The ingredients can be, for example, chunky meat and vegetables, or minced meat and finely chopped vegetables.

  FIG. 1 shows an embodiment of the cooked frozen food of the present invention. The cooked frozen food 1 shown in FIG. 1 is more specifically frozen spaghetti than frozen noodles, and is ready to eat, that is, cooked by a simple operation using a heating cooker such as a microwave oven according to a conventional method. It becomes spaghetti as a finished food. The cooked frozen food 1 is a frozen solid food part 2 that is a frozen noodle mass obtained by freezing and solidifying a noodle mass of noodles with the solid food koji, and a frozen sauce obtained by freezing and solidifying the fluid food source. It has a frozen fluid food part 3 and a frozen ingredient 4 obtained by freezing and solidifying the ingredients, and the frozen fluid food part 3 and the frozen ingredient 4 are arranged on the upper surface 2 a of the frozen solid food part 2. ing. Each part (the frozen solid food part 2, the frozen fluid food part 3, and the frozen ingredient 4) constituting the cooked frozen food 1 is combined and integrated with each other.

  The frozen solid food part 2 has a substantially rectangular shape in a plan view (top view), and the substantially rectangular upper surface 2 a serves as an arrangement part for the frozen fluid food part 3 and the freezing ingredient 4. The upper surface 2a of the frozen solid food part 2 stabilizes the arrangement of the frozen fluid food part 3 and the frozen ingredient 4 and the fluid food and ingredient obtained by thawing them, and the arrangement does not change as much as possible before and after thawing. From the viewpoint of doing so, it is preferable that the inclination angle with respect to the horizontal plane, that is, the horizontal direction is 0 degree. Here, the “horizontal plane” includes both a plane perpendicular to the vertical direction in which gravity acts and a plane having an angle of 30 degrees or less. The inclination angle is measured as the inclination angle of the plate with respect to the horizontal direction when a flat plate without unevenness is placed on the upper surface of the frozen solid food part 2 so as to cover the entire upper surface.

  As described above, it is basically preferable that the upper surface 2a of the frozen solid food part 2 is a horizontal plane, but as a method for preventing breakage or dropout during frozen storage of the frozen fluid food part 3 disposed on the upper surface 2a. As shown in FIG. 2, it is also effective to form a recess 21 in a part of the upper surface 2 a and dispose the freezer material 4 in the recess 21. From the viewpoint of improving the appearance of the cooked frozen food 1 or the like, it is preferable that the frozen ingredient arranging recess 21 is formed at the center of the upper surface 2a as shown in FIG. From the same point of view, the area (the projected area of the recessed portion 21 in the thickness direction of the frozen solid food portion 2) in the plan view of the recessed portion 21 for arranging the frozen ingredients is such that all the frozen ingredients 4 on the upper surface 2a are mutually connected. When arranged in a close contact state, it is preferable that the size is such that the freezing material 4 in the close contact state just fits. The recessed part 21 for frozen ingredient arrangement | positioning can be formed by the method of forming a recessed part in the formation formation site | part of this recessed part 21 in the upper surface of this solid food, before freezing and solidifying solid food to make the frozen solid food part 2. . Or it is also possible to form the recessed part 21 for frozen ingredient arrangement | positioning by scraping off a part of upper surface 2a of the frozen solid food part 2, for example.

  The shape of the frozen solid food part 2 is not limited to the illustrated rectangular shape in plan view, and can be arbitrarily selected. For example, in a plan view (top view), shapes such as a quadrangle other than a rectangle, a circle, an ellipse, a diamond, and a trapezoid can be exemplified. The size of the frozen solid food part 2 is not particularly limited, but is preferably a size that can be thawed in a normal microwave oven. As a specific example of a preferred form of the frozen solid food part 2, the upper surface 2a of the frozen solid food part 2 serving as the arrangement part of the frozen fluid food part 3 has a short side of 100 to 200 mm and a long side of 120 to 300 mm in plan view. Or an elliptical shape or a rhombus shape inscribed in all sides of the rectangular shape. As another specific example, the upper surface 2a of the frozen solid food portion 2 has a circular shape with a diameter of 100 to 250 mm. In addition, the height of the frozen solid food part 2 (the distance between the upper surface 2a and the lower surface of the frozen solid food part 2) is preferably about 5 to 50 mm from the viewpoint of preventing uneven thawing and improving the appearance.

  The cooked frozen food of the present invention includes a relatively large size frozen food material, specifically, a large frozen food material having a maximum extension length of 20 to 60 mm as the frozen food material. By preparing such a large frozen ingredient in the cooked frozen food, the cooked food obtained by thawing the cooked frozen food has a good texture and the texture of the large ingredient. It can be excellent and can look good on the premise that large ingredients that are visually noticeable are well balanced on the surface of the fluid food. From the viewpoint of further improving the texture and appearance, and from the viewpoint of preventing thawing unevenness, the maximum delivery length of the large-sized freezing device according to the present invention is preferably 24 to 54 mm, and more preferably 26 to 50 mm. The maximum delivery length is the maximum value of the delivery length in a plan view of the freezing material (large-scale freezing material). That is, it can be said that the maximum delivery length is the maximum value of the delivery length in the projection view when the frozen ingredient is projected in an arbitrary direction. When the shape of the freezing material is spherical (the shape in plan view is circular), the maximum passing length is the diameter of the sphere (circle). In addition, when the shape of the freezing material is a figure having a center and has two or more kinds of passing lengths passing through the center, specifically, for example, when the shape in plan view is a rectangle, an ellipse, or a rhombus, the two kinds Among the above-mentioned delivery lengths, the maximum delivery length is as described above, and the minimum delivery length is preferably in the range of 10 to 40 mm, particularly 12 to 30 mm, and particularly 14 to 25 mm.

  In the cooked frozen food 1 shown in FIG. 1, when a plurality of frozen ingredients 4 are included, all of the plurality of frozen ingredients 4 may be the large-sized frozen ingredients. A large freezer material may be used. The ratio of the total number of the large frozen ingredients to the total number of the frozen ingredients 4 contained in the cooked frozen food 1 is preferably 80% or more, and may be 100%. In addition, the plurality of frozen ingredients 4 included in the cooked frozen food 1 may be the same or different from each other.

  As described above, the cooked frozen food contains the large-sized frozen food, and thus the texture and appearance of the cooked food obtained by thawing the cooked frozen food can be expected. If only a large freezer is included, the texture and appearance may be deteriorated. The reason for this is that a relatively large-sized frozen ingredient, such as the large-sized frozen ingredient, easily drops and breaks during frozen storage of cooked frozen foods containing it. The arrangement of the frozen food material is greatly different before and after the thawing of the frozen food, and the arrangement of the fluid food is greatly different with the change in the arrangement of the frozen food material, and as a result, the appearance is worse than before the thawing. This is because inconveniences such as thawing unevenness are likely to occur in the freezing material.

  Therefore, in the cooked frozen food of the present invention, in addition to the adoption of the large-sized frozen food material, the arrangement of the large-sized frozen food material and the frozen fluid food portion on the upper surface of the frozen solid food portion should be devised. Thus, the occurrence of inconvenience due to the adoption of the large-sized frozen ingredients is effectively prevented, and the large ingredients and the fluid food are nicely arranged on the solid food, and the ingredients and the It was made difficult to cause breakage or dropout of the fluid food, and in the cooked food after thawing, a cooked frozen food having good appearance, good appearance, no thawing unevenness and good texture was obtained.

  Specifically, as shown in FIG. 1, the non-arranged portion 5 of both the frozen fluid food portion 3 and the frozen ingredient 4 is present on the upper surface 2 a of the frozen solid food portion 2. The upper surface 2a of the frozen solid food portion 2 is a portion that can be said to be a “face” of the cooked frozen food 1. For example, in a typical product form of the cooked frozen food 1, the frozen solid food portion 2 is a container such as a tray. The upper surface 2a can be observed only from the upper opening of the container, and the upper surface 2a can be the only part that can convey information regarding the appearance of the cooked frozen food 1 to the observer. In the upper surface 2a of the frozen solid food portion 2 which is the part that determines the impression of the cooked frozen food 1, the frozen fluid food portion 3 and the frozen ingredients 4 are arranged in the entire area, and the upper surface 2a is completely exposed. If not, it generally gives the observer the impression that it looks bad. In particular, the frozen fluid food part 3 is a frozen solid product of a fluid food with a relatively high water content, most of which is substantially ice, but ice has a higher efficiency in absorbing microwave energy than water. Since it is very low and therefore difficult to be thawed in a microwave oven, if the frozen fluid food portion 3 having such characteristics covers the entire upper surface 2a of the frozen solid food portion 2, the electronics of the cooked frozen food 1 There is a possibility that thawing unevenness may occur due to unsuccessful thawing with a range, and a significant decrease in texture may occur. The above-mentioned inconveniences relating to the appearance and texture can be solved by providing the non-arranged portion 5 in which neither the frozen fluid food portion 3 nor the frozen ingredients 4 are provided on the upper surface 2a of the frozen solid food portion 2.

  In the prepared frozen food 1, as shown in FIG. 1, a frozen ingredient 4 is arranged at the center of the upper surface 2 a of the frozen solid food part 2, and the frozen fluidity is provided on the frozen ingredient 4 and the upper surface 2 a around it. The food part 3 is arranged in an overlapping manner, and the frozen fluid food part 3 and the freezing ingredient 4 are unevenly distributed in the central part of the upper surface 2a and its peripheral part, and other parts of the upper surface 2a, specifically, the upper surface 2a. The non-arrangement part 5 exists in the peripheral part, that is, the peripheral part (contour line) of the upper surface 2a and the vicinity thereof. The non-arrangement part 5 exists in the range of 10 to 50 mm, particularly in the range of 15 to 40 mm from the peripheral edge (contour line) of the upper surface 2 a to the inner surface of the upper surface 2 a from the viewpoint of improving the appearance and reducing the unevenness of thawing. It is preferable.

  Moreover, the area of the non-arrangement part 5 occupying in the total area of the upper surface 2a of the frozen solid food part 2 (projected area of the upper surface 2a) from the viewpoint of more surely exhibiting the operational effects of the non-arrangement part 5 described above. The ratio of (the projected area of the non-arranged part 5) (occupation ratio of the non-arranged part 5) is preferably 15 to 75%, and more preferably 25 to 65%. The frozen fluid food part 3 and the freezing ingredient 4 are arranged in a portion other than the non-arranged part 5 on the upper surface 2a. The number of frozen ingredients 4 (the large frozen ingredients), the weight of the frozen solid food portion 3 and the like are not particularly limited, and may be appropriately adjusted according to the type of the cooked frozen food 1 or the like.

  Moreover, in the prepared frozen food 1, in addition to installing the non-arrangement part 5 on the upper surface 2a of the frozen solid food part 2, the arrangement of the frozen fluid food part 3 is further devised. That is, in the prepared frozen food 1, the frozen fluid food part 3 is a frozen utensil in a projection view in the thickness direction of the upper surface 2 a of the frozen solid food part 2 (direction orthogonal to the upper surface 2 a. Normal direction of the upper surface 2 a). Arranged on the frozen ingredient 4 and its surrounding frozen solid food part 2 (specifically, the upper surface 2a) so that 10 to 50%, preferably 20 to 40% of the total area of the ingredient 4 is exposed. Has been. That is, the non-coverage ratio of the frozen fluid food part 3 in the freezer material 4 is set to 10 to 50%.

The above-mentioned “total area of the freezer material” means the sum of the areas of all the freezer materials 4 in a projected view in the thickness direction of the upper surface 2a (that is, a plan view of the upper surface 2a). For example, when six freezer materials 4 are arranged on the upper surface 2a, the sum of the areas of the six freezer materials 4 in the projection view in the thickness direction of the upper surface 2a is “freezer material”. 4 total area ".
The “non-coverage ratio of the frozen fluid food part” is obtained by imaging the upper surface 2a of the frozen solid food part 2 and using image analysis software (for example, product name “ImageJ” manufactured by NIH) based on the image data. Using “the total area of the frozen ingredient 4” and “the area of the part covered with the frozen fluid food part 3 in the frozen ingredient 4” according to a conventional method, the former minus the latter (the frozen ingredient It is calculated by dividing the area of the non-covered portion of the frozen fluid food portion 3 in the material 4 by the former (the total area of the freezer material 4).

  The cooked frozen food 1 is typically produced by applying a flowable food from above the freezing ingredients 4 arranged on the upper surface 2a of the frozen solid food portion 2 and then freezing them. Thus, the fluid food is frozen and solidified to form the frozen fluid food part 3. The frozen fluid food part 3 formed in this manner is present across the frozen ingredient 4 and the frozen solid food part 2 (upper surface 2a) in the vicinity thereof, so that the frozen ingredient 4 is frozen. 2 (upper surface 2a) functions as an adhesive. Therefore, from the viewpoint of preventing the frozen ingredients 4 from being damaged or falling off during the frozen storage of the cooked frozen food 1, the frozen fluid food portion 3 covers the entire surface of all the frozen ingredients 4 existing on the upper surface 2a. It is preferable to cover and continuously exist over the upper surface 2a around the freezing material 4. However, if the entire surface of the freezing ingredient 4 is covered with the frozen fluid food part 3, a problem of thawing unevenness occurs and it is not preferable in terms of appearance. Then, the arrangement | positioning form of the frozen fluidity food part 3 employ | adopted in order to balance these is "the arrangement | positioning form from which the non-coverage rate of the frozen fluidity food part 3 in the freezing ingredient 4 becomes 10-50%". It is. When the non-coverage ratio of the frozen fluid food part 3 is less than 10%, the surface of the freezing ingredient 4 is mostly covered with the frozen fluid food part 3, so that the cooked frozen food 1 has a microwave oven. There is a risk of uneven thawing when thawing. In addition, when the non-coverage ratio of the frozen fluid food part 3 exceeds 50%, the function of the frozen fluid food part 3 as an adhesive for fixing the frozen ingredient 4 to the frozen solid food part 2 is significantly reduced. Therefore, the frozen ingredients 4 are likely to drop off and break during frozen storage of the cooked frozen food 1, adversely affect the arrangement of the frozen fluid food part 3, deteriorate in appearance, cause thawing unevenness, food There is a risk that inconveniences such as a decrease in feeling occur frequently.

  As shown in FIG. 1, in the case where a plurality of freezer ingredients 4 are arranged on the upper surface 2a of the frozen solid food part 2, on the assumption that the uncovered rate of the frozen fluid food part 3 is in the specific range, It is preferable that the frozen fluid food part 3 is in contact with all of the plurality of freezing ingredients 4. As a preferred embodiment of the upper surface 2a of the frozen solid food part 2, a plurality of frozen ingredients 4 are localized on a part (for example, the central part) of the upper surface 2a of the frozen solid food part 2, and the frozen fluid food part 3 is The form arrange | positioned so that it may contact with each of the local some freezing material 4 and may exist continuously is mentioned.

The content of each constituent member in the cooked frozen food 1 is not particularly limited, and may be appropriately adjusted according to the type of the cooked frozen food 1, and can be set as follows, for example.
The content of the frozen fluid food part 3 in the cooked frozen food 1 is preferably 20 to 100 parts by weight with respect to 100 parts by weight of the frozen solid food part 2 contained in the cooked frozen food 1. Preferably it is 25-90 mass parts, More preferably, it is 30-80 mass parts.
The content of the frozen ingredient 4 in the cooked frozen food 1 is preferably 10 to 100 parts by weight, more preferably 100 parts by weight of the frozen solid food part 2 contained in the cooked frozen food 1. It is 15-90 mass parts, More preferably, it is 20-80 mass parts.
The content of the frozen solid food part 2 in the cooked frozen food 1 is preferably 30 to 80% by mass and more preferably 40 to 70% by mass with respect to the total mass of the cooked frozen food 1.

  The cooked frozen food of the present invention typically includes a step of obtaining a non-frozen cooked food having ingredients including a solid food, a fluid food and a large ingredient, and a step of freezing the cooked food. It is manufactured through. For example, the cooked frozen food 1 (frozen spaghetti) shown in FIG. 1 includes ingredients that include large ingredients (the ingredients that are frozen and become the large frozen ingredients) on the upper surface of the solid food (boiled noodle mass). It is manufactured by placing and then applying a fluid food (sauce) on the ingredients to obtain a cooked food (spaghetti), and then freezing the whole cooked food. In the method for producing the cooked frozen food 1, the fluid food does not include large ingredients, but may contain ingredients smaller than the large ingredients. Moreover, when forming the said recessed part 21 for frozen ingredient arrangement | positioning (refer FIG. 2) in the upper surface 2a of the frozen solid food part 2, before putting an ingredient on the upper surface of solid food (boiled noodle mass), What is necessary is just to shape | mold this solid food so that a recessed part may be formed in a part of upper surface, preferably a center part.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example.

[Examples 1-5 and Comparative Examples 1-2]
A cooked frozen spaghetti similar to the cooked frozen food 1 shown in FIG. 1 was produced. Specifically, first, a commercially available dried spaghetti was cooked with a boil, and 200 g of spaghetti per tray was placed with the boil to obtain a boiled noodle mass (solid food). Next, six spherical meat balls with a diameter of 30 mm (large ingredients with a maximum passing length of 30 mm) are placed in the center of the upper surface of the noodle mass, and a predetermined amount of commercially available meat sauce (fluid food, A cooked spaghetti (cooked food) was obtained by applying a viscosity of 200 Pa · s at a product temperature of 60 ° C. The cooked spaghetti obtained in this way is frozen at -35 ° C. so that it has a frozen noodle mass (frozen solid food part), a frozen sauce (frozen fluid food part), and a frozen meatball (large frozen ingredient) Frozen spaghetti was produced.

The prepared cooked frozen spaghetti had a rectangular shape with a short side length of 140 mm and a long side length of 190 mm in plan view, and the height of the frozen solid food portion was 40 mm.
Further, in the prepared cooked frozen spaghetti, there is a non-arranged portion where neither the frozen solid food portion nor the frozen ingredients are arranged in the peripheral portion of the upper surface of the frozen solid food portion. The ratio of the area of the non-arranged portion to the total area of the upper surface of the substrate (occupation ratio of the non-arranged portion) was 55%.
Moreover, in the prepared cooked frozen spaghetti, the content of the frozen meat sauce (frozen fluid food part) is 50 parts by mass with respect to 100 parts by mass of the frozen noodle mass (frozen solid food part) contained in the frozen spaghetti. The content of the frozen meatballs (freezer ingredients) was 40 parts by mass with respect to 100 parts by mass of the frozen noodle mass. In addition, the content of the frozen noodle mass (frozen solid food part) in the prepared cooked frozen spaghetti was 55% by mass with respect to the total mass of the cooked frozen spaghetti.

[Test example]
The cooked frozen spaghetti of each example and comparative example was put in a polyethylene bag, stored in a freezer at −35 ° C. for 3 days, taken out from the freezer, and dropped from the height of 50 cm together with the bag. After the operation of dropping the cooked frozen spaghetti was repeated twice, the frozen spaghetti was thawed for 8 minutes at an output of 500 W with a microwave while still in the bag. After thawing, take out the spaghetti from the bag, observe the appearance, and compare the appearance (the arrangement of fluid food and ingredients, the appearance of the whole food) with the following evaluation criteria while comparing with the external observation result of the spaghetti before the dropping operation It was evaluated by. Moreover, the spaghetti taken out from the bag after thawing was eaten, and the texture (defrostability) was evaluated according to the following evaluation criteria. The evaluation was carried out by preparing 10 samples for each example and comparative example, and the expert panel performed the average value of the evaluation points of the 10 samples as the evaluation result of the example or comparative example. The results are shown in Table 1 below.

<Evaluation criteria for appearance>
5 points: All 6 ingredients (meat balls) are integrated with fluid food (meat sauce) on the top of the solid food (spaghetti noodle mass), in the frozen state before dropping operation There is virtually no change in appearance.
4 points: All of the 6 ingredients are integrated with the fluid food on the solid food, but compared to the frozen appearance before the drop operation, the freezer before the drop operation A part of the frozen fluid food part that had been coated with the material is missing after thawing.
3 points: One ingredient has fallen out of the fluid food compared to the appearance in the frozen state before the dropping operation.
2 points: Compared with the appearance in the frozen state before the dropping operation, two ingredients are dropped from the fluid food.
1 point: Compared with the appearance in the frozen state before the dropping operation, three or more ingredients have fallen off from the fluid food.

<Evaluation criteria for texture (defrostability)>
5 points: The whole cooked food (spaghetti with sauce) is thawed in a well-balanced manner and is very good.
4 points: Ingredients (meat balls) are partially defrosted but good.
3 points: Solid food (spaghetti) and ingredients partially uneven in thawing, but generally good.
2 points: There is a little more thawing unevenness in solid food and ingredients, which is defective.
1 point: The entire cooked food has a lot of thawing unevenness and is very bad.

  In Table 1, in order to obtain a cooked frozen food that is less likely to break or drop off ingredients during freezing storage and that has no thawing unevenness and a good texture and appearance from the comparison between Examples and Comparative Examples. It is understood that it is effective to set the non-coverage ratio of the frozen fluid food part in the freezing material to a range of 10 to 50%.

1 Cooked frozen food (frozen spaghetti)
2 Frozen solid food part
2a Upper surface of the frozen solid food part 21 Recessed ingredient placement recess 3 Freezing fluid food part (frozen sauce)
4 Freezing ingredients 5 Non-arranged part

Claims (3)

A frozen solid food part obtained by freezing and solidifying a solid food; a frozen fluid food part obtained by freezing and solidifying a fluid food; and a frozen ingredient obtained by freezing and solidifying the ingredient. A frozen frozen food in which the frozen fluid food part and the frozen ingredients are arranged on the upper surface of the part,
The freezer material includes a large freezer material with a maximum delivery length of 20 to 60 mm,
On the upper surface of the frozen solid food part, there is a non-arranged part of both the frozen fluid food part and the freezer ingredient,
The frozen fluid food part has the frozen ingredient and the surrounding area thereof exposed so that 10 to 50% of the total area of the frozen ingredient is exposed in a projected view in the thickness direction of the upper surface of the frozen solid food part. Cooked frozen food placed on top of the frozen solid food section.   The cooked frozen food according to claim 1, wherein the solid food contains one or more selected from the group consisting of cooked rice, noodles, and bakery food.   The cooked frozen food according to claim 1 or 2, wherein the fluid food has a viscosity of 0.2 to 500 Pa · s at a product temperature of 50 to 80 ° C.

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