JP2020124136A - Manufacturing method of frozen food including american waffle accommodated in shallow container with partition - Google Patents

Abstract

To provide a manufacturing method of frozen food including an American waffle and a side dish accommodated in a shallow container with a partition, with no scorching and rare occurrence of heating unevenness when heated or thawed by a microwave oven.SOLUTION: The manufacturing method of frozen food including an American waffle and a side dish accommodated in a shallow container with a partition comprises accommodating a sauce having a jelly strength equivalent to that containing 0.8 mass% or more and 2.8 mass% or less of gelatine with a jelly strength (g) of 270 in the central part of the container bottom, and placing the American waffle thereon.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing frozen food containing American waffles contained in a shallow container having a partition.

Microwave ovens are widely used to thaw frozen foods, but some foods may have a hard or burning texture when heated and thawed in a microwave oven.
In order to prevent this, it has been attempted to mix or impregnate foods with additives, devise the state of containing foods, and devise the shape of the container for containing foods.
For example, a container-layered curry in which a frozen curry sauce and frozen cooked rice are formed in layers is known (for example, refer to Patent Document 1).
Further, a method for producing a frozen wheat flour baked product is known in which the surface of the baked wheat flour product is impregnated with 5 to 50% by weight of water relative to the weight of the baked wheat flour product and then impregnated. (For example, refer to Patent Document 2).
Further, a freezing cake containing 4 to 120 parts by weight of sugar and 0.1 to 25 parts by weight of glucono delta lactone or gluconic acid per 100 parts by weight of wheat flour is known (for example, refer to Patent Document 3).
Further, it is preferable to use a raw material composed of a crushed grain of 50 to 70% by weight of durum wheat semolina and 50 to 30% by weight of another crushed grain, and at least one emulsifier selected from lecithin and a monoglyceride emulsifier. A characteristic method for producing frozen pancakes is known (see, for example, Patent Document 4).
Further, a frozen noodle in a microwave oven cooking container provided with a corner portion at its peripheral portion and filled with a gelatinized frozen noodle in a container formed of a microwave permeable material, Frozen noodles are filled in the container so as to substantially cover at least the bottom surface of the container, and the noodle strings of the pregelatinized frozen noodles near the corners of the container are added with an overheating preventing liquid. And the above-mentioned overheating preventing liquid is (a) a soup for noodles, a sauce for noodles, or a diluted solution thereof, and (b) a seasoning solution containing at least one of salt, soy sauce, sauce, and miso. Frozen noodles in a container for microwave oven cooking, which is characterized by being selected from the following group, are known (for example, see Patent Document 5).
Further, an emulsion A obtained by heating and mixing a mixture containing cream, sugar, and egg yolk in a dry weight of 18 to 38% by weight, 38 to 58% by weight, and 14 to 34% by weight at 62 to 98° C. is 1 in a dry weight. There is known a method for producing a burned flour product having a water content of 20 to 60% by weight, which is compounded with 7 to 20% by weight and baked (see, for example, Patent Document 6).
Further, it has a frozen solid food portion formed by freezing and solidifying solid food, a frozen fluid food portion formed by freezing and solidifying fluid food, and a frozen ingredient material obtained by freezing and solidifying ingredients, A frozen frozen food product in which the frozen and fluid food portion is placed on a solid food portion in a stacked manner, and the frozen ingredient material is exposed on the surface of the frozen and fluid food portion, wherein the frozen ingredient material is Including a large-sized frozen ingredient material having a maximum delivery length of 10 to 600 mm and a minimum delivery length of 2 to 400 mm, and having 100 to 100 parts by weight of the frozen solid food portion, 70 to 170 parts by weight of the frozen fluid food portion, There is known a cooked frozen food having 10 to 100 parts by mass of the large-sized frozen ingredient material with respect to 100 parts by mass of the frozen and fluid food part (see Patent Document 7, for example).
Further, in order to prevent the source from sticking, it contains a thickening polysaccharide and/or non-gelatinized starch, has a viscosity of less than 900 cP at 20° C., and has a viscosity of less than 900 cP. A sauce for frozen foods is known in which the content of starch is such that the viscosity when heated to 20° C. after cooking in a microwave oven is 1500 to 7000 cP (see, for example, Patent Document 8). ).

JP-A-62-138153 JP-A-4-237453 JP, 6-62723, A JP, 9-149756, A Japanese Patent Laid-Open No. 2000-71 JP2012-170329A JP, 2018-121586, A JP, 2002-223730, A

As described above, depending on the food, when it is thawed in a microwave oven, the texture becomes hard or charred, and the texture and flavor are impaired.
When a single item is heated and thawed in a microwave oven, it can be thawed and thawed for an optimal heating time, so the degree of texture deterioration can be suppressed to a low level. The optimum heating time differs for each case, and the time required for heating also becomes long, so it was difficult to suppress the degree of texture deterioration to a low level.
In addition, for the sake of simplicity, in frozen bento etc., the main food and the side food are stored in the same container, frozen, and thawed in a microwave oven, but a container provided with a partition so that the main food and the side food are not mixed is used. In this case, the degree of heating was high around the partition, and some foods had uneven heating such as a partially hard texture or charring.
In particular, when American waffles were used as the staple food, there was a problem that the American waffles were easily burned due to the effects of the oils and sugars contained in the American waffles.
Usually, American waffles are tasted with maple sauce or fruit sauce just before eating, but for convenience, when sauce is added to American waffles in advance, the sauce is absorbed by American waffles and the texture and flavor are absorbed. There was a problem of damage.
Therefore, the object of the present invention is to produce a frozen food product containing American waffles that does not burn and does not cause uneven heating when a frozen food product containing an American waffle and a side dish is heated and thawed in a microwave oven in a shallow container equipped with a partition. Is to provide a method.

As a result of extensive studies to achieve the above-mentioned object, the present inventor can prevent the heating and thawing unevenness due to the microwave oven of the American waffle by devising the way of adding the sauce used for the American waffle with a specific composition. The inventors have found out what can be done and have completed the present invention.
Therefore, the present invention is a frozen food containing an American waffle and a side dish in a shallow container provided with a partition, and contains gelatin having a jelly strength (g) of 270 of 0.8% by mass or more and 2.8% by mass or less. A method for producing a frozen food containing an American waffle, characterized in that a sauce having a jelly strength equivalent to that of (1) is housed in the center of the bottom of the container and the American waffle is placed thereon.

It is possible to prevent the texture and flavor from deteriorating during heating and thawing by an American waffle microwave oven housed in a shallow container.

It is a top view showing frozen food stored in a shallow container. It is an AA line partial sectional view showing frozen food stored in a shallow container.

Hereinafter, the present invention will be described in detail.
The shallow container with a partition according to the present invention means a container with a partition having a container depth of about 20 mm to 50 mm, and is widely used as a container for lunch boxes sold at convenience stores and the like.
There may be one partition or a plurality of partitions.
In a shallow container equipped with a partition, the temperature of the product around the partition tends to rise, so that some foods tend to be uneven in heating and have a hard texture.

The American waffle of the present invention means a dough prepared by adding sugars, eggs, water and/or milk, a chemical swelling agent, fats and oils, if necessary an emulsifier, a thickener, etc. to flour and thoroughly mixing them, and baking them with a grid pattern. It is produced by casting in a mold, sandwiching it between baking molds with a grid pattern, and baking.
There are various types of waffles, for example, Belgian waffles in which a batter-shaped dough using yeast is baked in the same baking type, and Japanese-style waffles in which sponge dough is baked in an open baking type. However, it is different from the American waffle of the present invention.
Since American waffles contain fats and oils and sugars as a raw material, they have a characteristic of being easily scorched when heated and thawed in a microwave oven.

The sauce used in the present invention contains gelatin, but the type of sauce is not particularly limited as long as it can be eaten with American waffles.
Examples thereof include maple sauce, fruit sauce, caramel sauce, chocolate sauce, custard sauce, savillon sauce and the like.
The raw material for the sauce is not particularly limited as long as it is the raw material used for the sauce that has been eaten with American waffles.
For example, in addition to gelatin, maple sugar, white sugar, brown sugar, salt, blueberry, strawberry, mango, orange, chicken egg, chocolate, fruit wine, vanilla beans, perfume, colorant, thickener, emulsifier and the like can be mentioned.
The sauce used in the present invention has a jelly strength corresponding to the case where gelatin having a jelly strength (g) of 270 is contained in an amount of 0.8% by mass or more and 2.8% by mass or less.
The gelatin strength corresponding to the case where the gelatin having a jelly strength (g) of 270 is less than 0.8% by mass is not preferable because the shape retaining property of the gelatin is weak and the sauce is burnt out immediately after heating in a microwave oven.
Further, at a gelatin strength corresponding to the case where gelatin having a jelly strength (g) of 270 exceeds 2.8% by mass, the strength of gelatin is increased but it is difficult to dissolve upon heating, and the texture and flavor with American waffles are deteriorated. Is not preferred.
The jelly strength of gelatin in the present invention refers to the jelly strength defined in JIS K6503:2001.

In the case of accommodating one American waffle, the method for accommodating an American waffle and a sauce of the present invention can be easily carried out by accommodating the sauce in the central portion of the bottom surface of the container and placing the American waffle on it.
When two American waffles are used in a stacked manner, the sauce can be placed on the upper surface of the area of the American waffle located in the center of the container and the American waffles can be placed on top of the sauce.
If three or more sheets are accommodated, the same operation can be performed easily.
In either case, the sauce can be placed on the upper surface of the uppermost American waffle, if necessary.
The amount of sauce added should be at least on the bottom side of the American waffle from the viewpoint of preventing charring, but if there is only one American waffle, the bottom side of the American waffle should be 100 parts by weight of the American waffle. 30 parts by mass or more and 100 parts by mass or less, when accommodating two American waffles in a stack, 30 parts by mass or more and 100 parts by mass with respect to 100 parts by mass of the lower American waffle on the bottom side of the lower American waffle. Hereinafter, it is preferable to add 30 parts by mass or more and 100 parts by mass or less to 100 parts by mass of the upper American waffle on the upper surface side of the lower American waffle.
Even when three or more sheets are accommodated, the amount of sauce may be added to the bottom of each American waffle such that the amount of the sauce is 30 parts by mass or more and 100 parts by mass with respect to 100 parts by mass of the American waffles.

It is preferable that the American waffle has no corners because uneven heating can be suppressed.
If the American waffle has corners, it is preferable to place the American waffle so that the corners are separated from the partition of the container.
For example, in the case of a fan shape having a central angle of 90 degrees, the arc part may be placed so that it is closest to the partition.

Frozen foods containing the American waffles of the present invention can be sealed, frozen and stored in the same manner as ordinary frozen foods, and heated and thawed in a microwave oven for eating.

Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to these examples.
[Test of gelatin content]
In a heat-resistant container, 25 parts by mass of upper sucrose, 0.25 parts by mass of salt, 0.2 parts by mass of caramel pigment, 3.0 parts by mass of hydroxypropylated phosphoric acid crosslinked starch, 0.05 parts by mass of sucrose fatty acid ester, maple sauce base. 2.0 parts by mass, xanthan gum 0.2 parts by mass, and water 48.5 parts by mass were mixed well, heated to 85° C. and kept warm for 10 minutes, and then the amount of gelatin (jelly strength 270 [g]) shown in Table 1 was added to water. What was swollen with 19 parts by mass of water was added, and the mixture was heated until the gelatin particles disappeared.
This was cooled to a product temperature of 20° C. or lower and the maple sauce was solidified to obtain a maple sauce.
A disk-shaped American waffle with a diameter of 150 mm was cut into approximately 1/4 size to make a fan-shaped American waffle.

Maple sauce, American waffles, and side dishes were placed in a shallow container 1 as shown in FIGS. 1 and 2.
The depth of the shallow container 1 provided with a partition is 30 mm, the length is 205 mm, and the width is 155 mm.
Containment procedure is
(1) The maple sauce 20 was accommodated in the accommodating portion 4 formed by the partition 2 and the outer peripheral portion 3 at the center of the shallow container 1 having the partition as shown in FIGS. 1 and 2.
The amount of maple sauce 20 was 20 g.
(2) A fan-shaped American waffle 10 was housed as shown in FIGS.
The fan-shaped American waffle 10 weighed 27 g.
(3) The maple sauce 21 was accommodated in the accommodating portion 4 formed by the partition 2 and the outer peripheral portion 3 at the central portion of the shallow container 1 as shown in FIGS. 1 and 2.
The amount of maple sauce 21 was 13 g.
(4) A fan-shaped American waffle 11 was housed as shown in FIGS.
The fan-shaped American waffle 11 weighed 28 g.
(5) As a side dish 12, potato salad, syrup-pickled apples, boiled broccoli, and omelet with tomato ketchup were stored in the storage portion 5 formed by the partition 2 and the outer peripheral portion 3.
(6) This was sealed and quick frozen at -35°C to obtain a frozen food containing American waffles.
Then, this was stored in a -18 degreeC freezer for 3 days.
After storage, this was heated in a microwave oven at 600 W for 3 minutes, and the texture and flavor of American waffles were evaluated by 10 panelists based on the following evaluation criteria.
The texture was more than 3.0 points (average point) and the flavor was more than 3.0 points (average point).
・Five points of texture American waffle texture is very good 4 points American waffle texture is good 3 points Normal 2 points American waffle texture is bad 1 point American waffle texture is very bad ・Flavor 5 points American Very good waffle and maple sauce 4 points American waffle and maple sauce 3 good taste Normal 2 points American waffle and maple sauce 1 bad taste American waffle and maple sauce very bad taste

In Comparative Example 1, since the shape retention of the sauce was not good, it was immediately melted by the microwave heating and burnt.
In Comparative Example 2, the flavor was excellent, but the coagulation by gelatin was strong and the texture was poor.

[Source placement test]
The texture and flavor of American waffles were evaluated in the same manner as in Example 1 except that the amount of maple sauce 20 was changed to 25 g and the amount of maple sauce 21 was changed to 10 g.
The texture was 3.6 points (average point) and the flavor was 3.8 points (average point), and both the texture and the flavor were excellent.

1 Shallow container with partition 2 Partition 3 Outer peripheral part 4, 5 Storage part 10, 11 American waffle 12 Side meal 20, 21 Maple sauce

Claims (1)

A frozen food containing American waffles and a side dish in a shallow container equipped with a partition, which has a jelly strength equivalent to that in the case where gelatin of jelly strength (g) of 270 is contained in an amount of 0.8% by mass or more and 2.8% by mass or less. A method for producing a frozen food product containing an American waffle, characterized in that the sauce having the same is housed in the center of the bottom of the container and the American waffle is placed from above.

Images