JP2022070009A - Frozen food and method for producing the same - Google Patents

Abstract

To provide a frozen food capable of solidifying an egg into a shape with a moderate solid feeling by heating a frozen food having an unheated egg put on main foodstuff such as boiled rice, with a microwave oven, and improving the texture of the main foodstuff.SOLUTION: In the frozen food, a foodstuff including an unheated egg is put on boiled rice and/or noodles, and the side of the foodstuff remote from the boiled rice and/or noodles is covered with a gelatinous material having a viscosity of 130 mPa s or more at 10°C in direct contact with the unheated egg.SELECTED DRAWING: Figure 2

Description

The present invention relates to frozen foods and methods for producing the same.

Conventionally, it has been performed for various purposes to adjust the fluidity of a sauce to be combined with a main ingredient such as noodles or cooked rice in a frozen food. In Patent Document 1, a main ingredient such as cooked noodles, pasta, and rice and a gelatin-added seasoning liquid obtained by adding gelatin to a seasoning liquid such as sauce and soup are mixed and contained in a package. Frozen frozen foods are listed. The document describes that the addition of gelatin makes the noodles a liquid sauce when they are heated in a microwave oven without being soaked by the seasoning liquid. In Patent Document 2, meat and / or vegetables are arranged on rice and / or noodles, and contains modified starch, gum, etc. in order to prevent water overevaporation during microwave heating from the meat and / or vegetables. Frozen foods are described in which the meat and / or vegetables are substantially covered with a sauce having a viscosity at 25 ° C. of 5 to 75 mPa · s. In Patent Document 3, the first layer containing a frozen first component and the second layer containing a frozen second component are the frozen seasoning liquid lumps arranged with the second layer facing down. Further, a frozen food having a lower fluidity at 60 ° C. in the first component than in the second component is described. The document states that the configuration prevents uneven thawing and improves the appearance of the finished product.

Japanese Unexamined Patent Publication No. 2001-037434 Japanese Unexamined Patent Publication No. 2005-171 Japanese Unexamined Patent Publication No. 2006-0611313

In recent years, frozen foods have become widespread due to their ease of use, and their types are also expanding. For example, there is a growing movement toward frozen foods, such as porridge, which is a type of food in which beaten eggs are placed on top of main ingredients such as cooked rice and noodles and heated. In order to obtain the fluffy feeling of eggs in this type of frozen food, it is necessary to freeze the eggs in the state of unheated beaten eggs and heat them when heating in a microwave oven to solidify them. However, in such a frozen food, one that hardens the egg so as to have an appropriate solid feeling and has a good texture of the main food material has not been obtained.

As a result of diligent studies by the present inventor, an unheated egg is placed on a main food material such as cooked rice, and the frozen food is covered with a gel-like substance having a specific viscosity to form a frozen food. It was found that the unheated eggs can be solidified into a state (shape) having an appropriate solid feeling when heated in a microwave oven, and the texture of the main foodstuff can be improved.

The present invention is based on the above findings, and foodstuffs containing unheated eggs are arranged on cooked rice and / or noodles.
A gel-like substance having a viscosity of 130 mPa · s or more at 10 ° C. covers the opposite side of the foodstuff facing the cooked rice and / or noodles in direct contact with the unheated egg. It provides food.

Further, the present invention comprises a step of arranging a food material containing an unheated egg on cooked rice and / or noodles.
A state in which a gel-like substance having a viscosity at 10 ° C. of 130 mPa · s or more is placed on the food material placed on the cooked rice and / or noodles, and the gel-like substance is in direct contact with the unheated egg. In the step of arranging the food material so as to cover the opposite side of the rice and / or noodles facing the rice and / or noodles.
The present invention provides a method for producing a frozen food product, which comprises a step of freezing the food material and the gel-like material covering the food material together with the cooked rice and / or the noodles.

According to the present invention, a frozen food product in which an unheated egg is placed on a main food material such as cooked rice is heated in a microwave oven to have a shape having an appropriate solid feeling, preferably in a pan placed on an open flame. The egg can be solidified into a shape having a solid feeling like when the beaten egg is heated, and the texture of the main food can be improved.

It is a photograph which shows the state before heating of the frozen food obtained in an Example. It is a photograph which shows the state after heating of the frozen food obtained in an Example.

Hereinafter, the present invention will be described based on the preferred embodiment thereof.
In the frozen food of the present embodiment, cooked rice refers to cooked rice. Noodles refer to noodles that have already been boiled or steamed and have been pregelatinized (hereinafter, also referred to as “heated noodles”). Cooked rice may consist only of rice, or may have other cereals such as millet and wheat. When cooked rice has other cereals other than rice, the proportion of cereals other than rice is preferably 50% by mass or less with respect to the total cereals constituting cooked rice. Examples of noodles include Chinese noodles such as pasta, udon, buckwheat noodles, somen noodles, and ramen, rice noodles, and pho. Hereinafter, cooked rice and / or noodles are also referred to as "main ingredients".

It is preferable that the main ingredients such as cooked rice and / or noodles have been cooked in order to improve the taste of the frozen food. Cooked here means that it has been seasoned. For example, the seasoning may be a mixture of cooked rice or cooked noodles and a seasoning liquid. The above-mentioned seasoning does not necessarily have to be accompanied by heating, but heating may be appropriately performed when the cooked rice or cooked noodles and the seasoning liquid are mixed. As the seasoning liquid, those corresponding to the types of frozen foods can be used. The ratio of water in the seasoning liquid is, for example, 30% by mass or more and 99.9% by mass or less, and more preferably 50% by mass or more and 99.5% by mass or less from the viewpoint of taste and the like. When the main ingredient is cooked rice or a mixture of cooked noodles and seasoning liquid, a preferable mixing ratio of cooked rice or cooked noodles and seasoning liquid in the mixture includes the ratio described later.

Examples of the unheated egg include at least egg yolk, and specific examples thereof include whole egg and egg yolk, and whole egg is preferable from the viewpoint of ease of use. It is preferable that the whole egg is in a state where the yolk and the white of the egg are mixed, in that it is easy to obtain a shape having an appropriate solid feeling in a microwave oven and in terms of appearance such as color. In the foodstuff containing the unheated egg, the components other than the egg include seasonings such as sugars, modified starches, water, soy sauce and salt. The proportion of eggs in foodstuffs containing unheated eggs is preferably 40% by mass or more, preferably 60% by mass, from the viewpoint of easily obtaining a shape having an appropriate solid feeling in a microwave oven and the appearance such as color. The above is more preferable, 80% by mass or more is particularly preferable, and 100% by mass may be used. Ingredients containing unheated eggs are arranged so that the cooked rice or cooked noodles come into direct contact with the eggs without using a plastic sheet or the like, and the frozen food eater removes the sheet. It is preferable because it saves time and effort and is excellent in the effect of improving the texture of the main food material by using a gel-like substance.

The amount of foodstuff containing unheated eggs is, for example, 1 part by mass or more and 50 parts by mass or less with respect to 100 parts by mass of the main foodstuff, mainly because the solid shape of the egg is easy to see and the number of eggs is too large. It is preferable in terms of preventing deterioration of the texture of the food material, and more preferably 5 parts by mass or more and 20 parts by mass or less. Here, when the amount of the main ingredient is a mixture of cooked rice and / or the cooked noodles and the seasoning liquid, the amount of the main ingredient as the denominator is the amount of the above-mentioned mixture containing the seasoning liquid.

In the frozen food, the gel-like substance covers the food containing the unheated egg in direct contact with the food containing the unheated egg. The gel-like substance has a viscosity of 130 mPa · s or more at 10 ° C., and by having this viscosity, the gel-like substance is not heated in a frozen state in a state where mixing of the unheated egg and the gel-like substance is suppressed. The egg in the state is covered with a gel-like substance. As a result, the unheated egg can be solidified in a shape having an appropriate solid feeling when heated in a microwave oven, preferably in a shape having a solid feeling similar to or similar to that when the beaten egg is heated in an open flame pot. can. Further, when the gel-like substance has a specific viscosity or higher, the texture of the main food material is also good. Since the gel-like substance itself is usually melted by heating in a microwave oven, it is hardly visible at the time of eating.

The viscosity of the gel-like product at 10 ° C. is preferably 130 mPa · s or more, preferably 200 mPa · s, from the viewpoint of further facilitating the solidification of the egg by the gel-like material and improving the texture of the main food material. The above is more preferable. The viscosity of the gel-like product at 10 ° C. is 40,000 mPa · s or less in terms of the fact that it is easily melted by heating in a microwave oven to suppress the influence on the texture of eggs and the ease of filling the gel-like product. It is preferable, and it is more preferable that it is 5000 mPa · s or less from the viewpoint of ease of filling the gel-like substance.

For the viscosity of the gel-like substance in frozen foods, 200 g of the gel-like substance is enclosed in a pouch (made of stretched nylon) having a length of 180 mm and a width of 140 mm, frozen at -18 ° C for 2 days, and then placed in a water tank at 10 ° C for 1 hour or more. The thawed product can be measured and measured with a B-type viscometer, and specifically, it can be measured by the method described in Examples described later.

Examples of the gelling agent in the gel form include gelatin, pectin, agar, carrageenan, xanthan gum and other thickening polysaccharides, and at least one selected from gelatin, pectin and agar is the appearance and texture of miscellaneous cooking. It is preferable in that. When the viscosity of the gelling agent in the gel-like product is, for example, 0.1% by mass or more and 20% by mass or less, it is preferable from the viewpoint of easy availability and taste of the gel-like product having a predetermined viscosity, and 0.3% by mass or more and 10% by mass. % Or less is more preferable, and 0.5% by mass or more and 5% by mass or less is particularly preferable. When pectin is used, calcium salts such as calcium chloride, calcium carbonate, and calcium lactate may be contained in the gel in an amount of 0.01% by mass or more and 1% by mass or less. In the frozen food of the present invention, when the ingredients or the like are placed on the gel-like material covering the unheated egg, the ingredients or the like may be placed so that at least a part of the gel-like material is exposed. It is preferable in that the effect of the present invention having a good visual solid feeling can be easily obtained. For example, in a plan view of a frozen food, a portion covered with an ingredient or the like in the area of the surface of the gel-like substance, for example, the total projected area of the gel-like substance (projected area seen from above) when the gel-like substance is viewed in a plan view. When the projected area (same as above) of is 70% or less, particularly 50% or less, the shape of the egg becomes easy to see when heated.

The gel-like product may or may not be seasoned by itself, but it is preferable that the gel-like product is seasoned in that the flavor balance of the entire frozen food can be improved. From this viewpoint, the salt concentration of the gel-like substance is preferably 0.2% by mass or more and 4.0% by mass or less, and more preferably 0.5% by mass or more and 2.0% by mass or less. Further, the frozen food may be mixed with a gel-like substance or have ingredients such as meat and vegetables on the gel-like substance.

From the viewpoint of the taste of frozen foods, the gel-like substance preferably contains 80% by mass or more of water.
It is more preferably contained in an amount of 90% by mass or more, and further preferably contained in an amount of 95% by mass or more.

The gel-like substance covers the side opposite to the side facing the cooked rice and / or the noodles in the foodstuff containing the unheated egg in a state of being in direct contact with the unheated egg. The gel-like substance may cover the whole of the foodstuff, or may cover only a part of the foodstuff. The form of the gel-like substance may be formed into a film or the like, or the gel once solidified may be in a state of being crushed into a plurality of pieces, and the gel may be poured onto the food material in a state where the gel has a certain degree of fluidity. It may be in an amorphous state. In the plan view of the frozen food, it is preferable that the area of the portion covered with the gel-like substance (same as above) is 30% or more of the area (projected area seen from above) on which the food is present on the main food. , 60% or more is more preferable.

The amount of the gel-like substance is preferably 100 parts by mass or more and 2000 parts by mass or less with respect to 100 parts by mass of the food material including the unheated egg in terms of the ease of solidification of the egg and the overall taste and texture. It is more preferably 200 parts by mass or more and 1000 parts by mass or less.

Frozen food is usually contained in a container. The container has a container body and a lid, and is required to have heat resistance that can withstand microwave heating, cold resistance that can withstand frozen storage, water resistance, and the like. Therefore, polyethylene (PE) and polypropylene (PP) are required. ), Plastics such as polyamide (PA) such as stretched nylon (ONY), various paper materials, or materials capable of transmitting microwave waves such as laminating materials thereof are used.

The above frozen foods are easily solidified by heating them in a microwave oven because the unheated eggs are covered with a gel-like substance having a specific viscosity or higher. The gel-like substance is melted by heating. As a result, a food product in which the beaten egg is appropriately solidified, which is obtained by heating the beaten egg in an open flame pan, can be obtained. Suitable examples of such frozen foods include cooked rice soaked in soup such as porridge, uncle, porridge, and risotto-style cooked rice.

When the frozen food is heated in the microwave from the frozen state, the microwave heating time is, for example, 1 minute to 9 minutes for 500 W and 1 minute to 8 minutes for 600 W for food for one person. ..

Subsequently, a method for producing a frozen food will be described. The matters described in the above description of the frozen food can be appropriately used in the following description of the method for producing the frozen food. Further, the following description of the method for producing a frozen food can be appropriately used for the above description of the frozen food.
As a method for producing frozen foods, a step of arranging foodstuffs containing unheated eggs on rice and / or noodles (hereinafter, also referred to as “first step”) and
On the foodstuff placed on the rice and / or noodles, a gel-like substance having a viscosity at 10 ° C. of 130 mPa · s or more is placed in direct contact with the unheated egg. A step of arranging the food material so as to cover the opposite side of the rice and / or noodles (hereinafter, also referred to as "second step").
It has a step of freezing the cooked rice and / or the noodles together with the cooked rice and / or the gel-like substance covering the foodstuff (hereinafter, also referred to as “third step”).

As the cooked rice and / or noodles used in the first step, the above-mentioned ones can be used. When using a mixture of cooked rice and / or heated noodles and seasoning liquid as the cooked rice and / or noodles, the mixing ratio of the cooked rice and / or the heated noodles and the seasoning liquid is rice cooking. It is preferable that the seasoning liquid is 50 parts by mass or more with respect to 100 parts by mass of rice and / or the cooked noodles from the viewpoint of the texture of the main ingredients, and the ingredients containing eggs are arranged so that the seasoning liquid is 100 parts by mass or less. It is preferable in terms of the high shape-retaining property of the egg and the ease of solidification by heating in a range. From this viewpoint, the seasoning liquid is preferably 50 parts by mass or more and 120 parts by mass or less, and more preferably 60 parts by mass or more and 100 parts by mass or less with respect to 100 parts by mass of the main food material. The ratio of water in the seasoning liquid to be mixed with cooked rice and / or heated noodles includes the above-mentioned preferable range.

As the foodstuff containing the unheated egg used in the first step, the above-mentioned one can be used. In order to obtain a favorable state in which the yolk and white of the egg are mixed, it is sufficient to loosen the normal beaten egg. Further, as a preferable usage ratio of the unheated egg in the foodstuff containing the unheated egg, the above-mentioned ratio can be mentioned as a preferable ratio of the unheated egg in the foodstuff containing the unheated egg. Further, as the preferable amount of the food material containing the unheated egg with respect to the main food material, the same amount as the preferable amount of the food material containing the unheated egg with respect to the above-mentioned main food material can be mentioned. The foodstuff containing unheated eggs placed on cooked rice and / or noodles is preferably liquid or fluid in terms of workability and the like. The term "fluid" as used herein means that after 40 g of an object to be evaluated (foodstuff) having a product temperature of 5 ° C. is placed in a cylindrical container having an inner diameter of 5 cm and one end in the axial direction having an open end, the shaft of the container is used. When the direction is aligned with the horizontal direction and the axial direction of the container is tilted by 40 ° with respect to the horizontal direction from that state, the evaluation object starts to flow from the open end of the container within 2 seconds after tilting. It means that it can be visually recognized.

In the second step, as the gel-like substance, for example, a gelling agent and water are put in a pot or the like and heated to dissolve the gelling agent, and then cooled and hardened, which can be preferably used. Examples of the gelling agent include those described above. Further, as the amount of the gelling agent used, the same amount as the above-mentioned preferable amount of the gelling agent can be used. The gel-like substance may further contain a seasoning or the like, and the amount of salt can be used so as to have the above-mentioned preferable amount of salt.

In this production method, a gel-like substance having a viscosity of 130 mPa · s or more at 10 ° C. is placed on a food material containing an unheated egg placed on the rice and / or noodles, and the gel-like substance is placed. Cover the opposite side of the rice and / or noodles in the food with the object in direct contact with the unheated egg. By setting the viscosity of the gel-like product at 10 ° C. to 130 mPa · s or more, it is possible to solidify the eggs in the foodstuff containing the unheated eggs and to improve the texture of the main foodstuff. From the viewpoint of further enhancing the effect of the gel-like substance, the viscosity of the gel-like substance at 10 ° C. is preferably 130 mPa · s or more, and more preferably 200 mPa · s or more.
The viscosity of the gel-like product at 10 ° C. is 40,000 mPa · s or less in terms of the fact that it is easily melted by heating in a microwave oven to suppress the influence on the texture of eggs and the ease of filling the gel-like product. It is preferable, and it is more preferable that it is 5000 mPa · s or less from the viewpoint of ease of filling the gel-like substance.
The viscosity of the gel-like substance can be measured with a B-type viscometer, and specifically, it can be measured by the method described in Examples described later.

When the gel-like material is placed on the foodstuff containing the unheated egg, the temperature of the gel-like material, the foodstuff containing the unheated egg, the rice and / or the noodles (main foodstuff) is 0. It is preferable that the temperature is higher than ° C. and the temperature at which the gel-like substance can maintain the gelled state.

In the third step, the foodstuff obtained in the second step and the gel-like material covering the foodstuff are frozen together with the cooked rice and / or the noodles. The freezing temperature is usually −15 to −50 ° C.

(Examples 1 to 15, Comparative Examples 1 to 4)
1: Preparation of cooked rice Rice was cooked at a yield of 230% by mass to obtain cooked rice. After cooling the cooked rice at 15 ° C. for 20 minutes, the cooked rice was mixed with 70 parts by mass of a seasoning liquid for porridge with 100 parts by mass of the cooked rice and allowed to stand at 5 ° C. for 30 minutes. The seasoning liquid for porridge was a solution consisting of 0.5% by mass of salt, 0.5% by mass of other seasonings, and the balance of water. The mixture after standing was lightly mixed again.
2: Preparation of gel form Add salt to 2% by mass in water, and add gelatin, pectin (LM pectin) or xanthan gum to the concentrations shown in Tables 1 to 3 below. It was heated while stirring and mixing. The standard for the concentration of salt and gelling agent is a solution obtained by dissolving them in water to obtain a gel-like product. When pectin was added, calcium chloride was added so as to have a concentration of 0.2% by mass in the solution. The weight of the solution was adjusted, water was added by the amount reduced by heating, the mixture was mixed again, and the mixture was cooled to more than 0 ° C. and 5 ° C. or lower. In addition, the viscosity of the obtained gel-like product was measured by the following method. The results are shown in Tables 1 to 3. About the obtained gel-like substance, 200 g of the gel-like substance was sealed in a pouch (manufactured by ONY) having a length of 180 mm and a width of 140 mm, frozen at -18 ° C for 2 days, and then placed in a water tank at 10 ° C for 1 hour or more to thaw. The viscosity measured by the method described in Examples described later with a B-type viscometer is also shown.
3: Arrangement A rectangular, side trapezoidal container (opening length 10 cm, width 15 cm, bottom length 9 cm, width 13 cm, height 3.75 cm, material PP, PE) was prepared. 140 g (5 ° C.) of the mixture of the cooked rice prepared in 1 above and the seasoning liquid was placed in a container. 10 g (10 ° C.) of the loosened whole egg was sprinkled on the cooked rice, and then 70 g of the gel-like substance cooled in 2 above was put on the whole egg, and the whole egg was covered with the gel-like substance. Of the area where the whole egg was visible when viewed in a plan view, the area covered by the gel-like substance was 100%. The container was covered with a lid (material: ONY, PE) and frozen at −40 ° C. to obtain a frozen porridge.

(Measurement of viscosity)
The viscosity was measured using a B-type viscometer (TV-25 type manufactured by Toki Sangyo Co., Ltd.) in a water tank set at 10 ° C. 20 mL of the sample was added and held at 10 ° C. for 15 minutes. The rotor R14 (HH2) was rotated (50 rpm), and the value was read 60 seconds after the start of rotation.

For the frozen foods obtained in each Example and Comparative Example, the shape of the egg located under the gel was visually evaluated in the frozen state. The results are shown in Tables 1 to 3.
In addition, regarding the frozen foods obtained in each Example and Comparative Example, the solid feeling visually and the texture of cooked rice when heated in a microwave oven at 600 W for 4 minutes and 30 seconds per food with a lid are as follows. Evaluated as. The results are shown in Tables 1 to 3.
Further, a photograph of the frozen porridge obtained in Example 3 is shown in FIG. 1, and a photograph of the porridge heated in a microwave oven is shown in FIG.

<Evaluation>
Egg shape:
5: The egg and the gel-like substance are not integrated at all.
4: The egg and the gel-like substance are hardly integrated.
3: The egg and the gel-like substance are slightly integrated, but there is no problem because the egg and the gel-like substance are not mixed in many parts.
2: The egg and the gel-like substance are almost integrated.
1: The egg and gel are completely integrated.

Egg solidity:
5: The egg is solidified in a shape having the same solid feeling as when the beaten egg is heated in a pan with an open flame.
4: The egg is almost solidified, and the solid feeling is close to when the beaten egg is heated in a pan with an open flame, and there is no problem.
3: The egg is not partially solidified, but the solid feeling is close to when the beaten egg is heated in a pan with an open flame, and there is no problem.
2: The egg is liquid and almost not solidified.
1: Eggs are liquid and not solidified.

Texture of cooked rice:
5: It does not absorb water and has an appropriate hardness.
4: Almost no water absorption and generally moderate hardness.
3: It absorbs water, but it has a hardness that is not a problem.
2: It absorbs water and is slightly soft.
1: It absorbs water and is soft.

Comprehensive evaluation:
5: Very good texture and appearance.
4: Good texture and appearance.
3: The texture and appearance are slightly good.
2: The texture and appearance are slightly poor.
1: Poor texture and appearance.

From Tables 1 to 3, according to the frozen foods of each example in which the gel-like substance having a viscosity of 130 mPa · s or more covers the food material containing the unheated egg, the egg is in contact with the gel-like substance. It can be seen that the eggs are arranged in a state where they are not integrated with each other, that is, in a state where they are not mixed with each other, and when the eggs are heated in a microwave oven, the eggs harden and have an appropriate solid feeling, and the texture of rice is good. On the other hand, according to the frozen foods of each comparative example in which the gel having a viscosity of less than 130 mPa · s covers the food containing the unheated egg, the egg is integrated with the gel-like substance and is heated in a microwave oven. It can be seen that the eggs do not harden and the texture of rice is inferior.

Claims (5)

Ingredients containing unheated eggs are placed on top of cooked rice and / or noodles.
A gel-like substance having a viscosity of 130 mPa · s or more at 10 ° C. covers the opposite side of the foodstuff facing the cooked rice and / or noodles in direct contact with the unheated egg. Food. The frozen food according to claim 1, wherein a food material containing an unheated egg is arranged on the cooked rice, and the cooked rice is cooked rice. The frozen food according to claim 1 or 2, wherein the gel-like substance contains at least one selected from gelatin, pectin and agar. The process of placing ingredients containing unheated eggs on cooked rice and / or noodles, and
A state in which a gel-like substance having a viscosity at 10 ° C. of 130 mPa · s or more is placed on the food material placed on the cooked rice and / or noodles, and the gel-like substance is in direct contact with the unheated egg. In the step of arranging the food material so as to cover the opposite side of the rice and / or noodles facing the rice and / or noodles.
A method for producing a frozen food product, comprising a step of freezing the cooked rice and / or the noodles together with the food material and the gel-like material covering the food material. It has a step of arranging foodstuffs containing unheated eggs on cooked rice, and the cooked rice contains 50 parts by mass or more and 100 parts by mass or less of a seasoning liquid with respect to 100 parts by mass of the cooked rice. The method for producing frozen food according to claim 4, which is obtained by mixing.

Images