JP2023044306A - Method for producing frozen ingredient - Google Patents

Abstract

To provide a method for producing a frozen ingredient that enables the ingredient to be cooked in a short time while maintaining a sufficiently good taste of the ingredient.SOLUTION: A method includes sealing an ingredient, immersed in water, into a container, and quickly freezing the ingredient, to produce a frozen ingredient. The frozen ingredient can be cooked without addition of water. The quick-freezing should be preferably performed so that the time of passing a maximum ice crystal formation range from -1°C to -5°C is within 5 minutes.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing frozen foodstuffs.

BACKGROUND ART Conventionally, frozen foods produced by rapidly freezing cooked rice or the like have been known. For example, Patent Literature 1 discloses a food freezing method for rapidly freezing food to be frozen by causing ice slurry to flow in a freezing tank to collide with food to be frozen such as cooked rice food.

JP 2020-162524 A

In the food freezing method of Patent Document 1, the quick freezing method is devised so that even if the cooked rice food is quickly frozen, the same taste as before quick freezing can be obtained. was difficult to reproduce.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing frozen foodstuffs, which can be cooked with heat in a short period of time while maintaining good taste of the foodstuffs.

The object of the present invention is to provide a method for producing a frozen food by encapsulating the food in a container in a state of being immersed in water and rapidly freezing the food, wherein the frozen food is cooked without adding water. It is achieved by a method for producing frozen foodstuffs that can be

In this method for producing a frozen food material, the rapid freezing is preferably carried out so that the time for passing through the maximum ice crystal formation zone of -1°C to -5°C is within 5 minutes.

The food material is preferably uncooked rice.

It is preferable that the container is formed in a flat shape from a flexible resin sheet, and has a maximum thickness of 4 cm or less after accommodating the foodstuff and water.

ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the frozen foodstuff which can heat-cook in a short time can be provided, maintaining the taste of foodstuffs favorably.

1 is a flow chart for explaining a method for manufacturing frozen foodstuffs according to an embodiment of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. FIG. 1 is a flow chart for explaining a method for producing frozen foodstuffs according to an embodiment of the present invention. As shown in FIG. 1, the frozen food manufacturing method of the present embodiment includes an enclosing step S1 and a quick freezing step S2, and the manufactured frozen food is eaten after being cooked in the cooking step S3. be able to.

In the encapsulation step S1, the food material is immersed in water and enclosed in a container. The container of this embodiment is formed in a flat shape from a flexible resin sheet, and has an opening formed on one side of a rectangular shape in a plan view. The resin sheet is formed of, for example, thermoplastic resins such as polyethylene, polyethylene terephthalate, polypropylene, and polyester, and laminate films thereof.

The foodstuff enclosed in the container is the foodstuff before cooking, and uncooked rice is used in this embodiment. Raw rice is rice that has not been subjected to heat treatment such as cooking after threshing, and is not particularly limited as long as it is used for the production of cooked rice foods. For example, it may be either hard rice or soft rice. good. Raw rice is preferably rinse-free rice, but may also be brown rice, rice with 5 minutes, germinated rice, or the like.

The water sealed in the container together with the foodstuff can be water for cooking. For example, water obtained by appropriately purifying tap water with a water purifier, commercially available mineral water, or the like can be used.

The ratio of the food and water enclosed in the container may be a ratio suitable for cooking as it is, for example, for one serving of rice, the amount of water suitable for cooking the rice is accommodated. . The opening of the container containing the foodstuff and water is sealed by heat sealing.

In the rapid freezing step S2, the container containing the foodstuff and water is placed in a rapid freezer and rapidly frozen. In the rapid freezer of this embodiment, a container is placed on a holding shelf of a freezing tank and immersed in a cooling liquid (for example, -35° C. brine), and the article holding shelf is moved together with the container in the cooling liquid. It is configured to allow the cooling liquid to be agitated, and can freeze more quickly than a general quick freezer. As such a quick freezer, for example, a super high speed freezer "ZERO-03" manufactured by Zero Kara Co., Ltd. can be preferably exemplified.

In quick freezing, it is known that damage to food can be suppressed by passing through the maximum ice crystal formation zone of -1°C to -5°C in a short time during the process of cooling food from room temperature to freezing temperature. there is In the present invention, it is possible to effectively suppress the outflow of umami components from the rice that has absorbed water in the container by passing through this maximum ice crystal formation zone in a shorter time than the conventional rapid freezing. This was discovered through experiments. Specifically, it is more preferable that the temperature of the food material in the center of the container passes through the maximum ice crystal formation zone within 5 minutes.

The shape of the container is preferably flat to facilitate uniform rapid cooling to the center of the container. It is more preferable that the maximum thickness of the container after containing the food and water is 4 cm or less. In order to promote cooling inside the container, the surface of the container may be provided with a large number of irregularities.

As described above, the method for producing frozen foodstuffs according to the present embodiment can improve the production efficiency by shortening the rapid freezing time, and can reliably prevent deterioration in the quality of uncooked rice.

In the heat cooking step S3, the manufactured frozen foodstuff is taken out of the container and heated and cooked in a rice cooker, so that delicious rice can be cooked in a short time. For cooking with heat, a microwave oven, a rice cooker, or the like may be used in addition to the rice cooker. Since the frozen foodstuff of this embodiment can be cooked without adding water, it can be eaten easily and deliciously even in places where water is difficult to use (for example, foreign countries, camping areas, disaster areas, etc.). can.

Although the embodiment of the present invention has been described in detail above, the food is not necessarily limited to uncooked rice, and may be other food that is cooked using water. For example, dried or raw noodles such as udon noodles, soba noodles, and ramen noodles can be sealed in a container together with water for cooking, and rapidly frozen to produce a frozen food material.

S1 encapsulation step S2 rapid freezing step S3 heat cooking step

Claims (4)

A method for producing a frozen food by encapsulating the food in a container in a state of being immersed in water and rapidly freezing the food,
A method for producing a frozen food material, wherein the frozen food material can be cooked without adding water. 2. The method for producing a frozen food material according to claim 1, wherein the rapid freezing is performed so that the time to pass through the maximum ice crystal formation zone of -1° C. to -5° C. is within 5 minutes. The method for producing a frozen food material according to claim 1 or 2, wherein the food material is uncooked rice. 4. The method for producing frozen food according to any one of claims 1 to 3, wherein the container is formed in a flat shape from a flexible resin sheet, and has a maximum thickness of 4 cm or less after containing the food and water.

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