JP2598901B2 - Method for producing frozen sauce hung food in container - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a food with a layered frozen sauce in a container having a good appearance as a product, and particularly suitable for thawing and heating in a microwave oven. There is no need to prepare, with one-touch thawing operation such as microwave thawing heating,
The present invention relates to a method for producing a frozen sauce-packed food in a container, which can be made very simply and a good-quality sauce-packed food.

[Prior art] Recently, various frozen foods have been widely used in homes and the like, since cooking processing is not troublesome, long-term storage is possible, and stocking can be carried out. Frozen foods are also found.

However, in the case of soy sauce food such as hayashi rice, doria, oyakodon, and gyudon, if the final finished food (with the sauce hung on rice) is frozen as it is, the sauce and rice will be mixed. Not only did the product have poor appearance, but when it was subjected to heating in a microwave oven, the surface of the ingredients exposed from the sauce was dried and burnt.

In addition, if the sauce and cooked rice are formed in layers, the above-mentioned problems relating to the appearance and the ingredients can be solved. As a result, drying and burning occurred in the part and the peripheral part, and the desirable luster and gloss peculiar to the sauce were lost.

Also, if the water content of the sauce, such as gyudon, is relatively high, during thawing, the previously defrosted source moisture will migrate into the cooked rice,
As a result, the color of the restored cooked rice became vivid and the cooked rice in a uniform restored state could not be obtained.

Thus, the present inventors have exhaustively solved the above problems, and have conducted various studies to provide a frozen sauce-hung food that is also satisfactory in terms of appearance and quality after restoration as a product. % (Weight ratio to sauce) gelatin, and the sauce and cooked rice are separately frozen, and then the frozen sauce is placed on the frozen cooked rice, thereby successfully solving the above problem. did.

[Detailed Description of Configuration] Examples of the food with a sauce according to the present invention include foods with a Western-style sauce such as Hayashi Rice and Doria, so-called bowls such as Oyakodon, Gyudon, and Chukadon, and Japanese, Western, and Chinese dishes. Regardless of the type of food, the target is a type of food that is served on a cooked rice with a sauce and served for eating, and in order to achieve the effects of the present invention, the source material of the sauce, the preparation method, the water content, the oil and fat content or the type and amount of ingredients It does not matter at all.

The present invention is characterized in that a frozen sauce and frozen cooked rice are formed in layers in order from above in a container.

By adopting this configuration, the appearance as a product becomes better than that obtained by freezing the finished sauce-hung food as it is, and the appetite is the same as that of the freshly sausage-hung food even after being thawed and heated by a microwave oven or the like. And a good appearance.

Furthermore, since the frozen sauce and frozen cooked rice are formed in layers, even when the viscosity of the sauce-hung food to be used is low, the ingredients such as meat pieces and vegetable pieces are exposed from the sauce during microwave thawing. Time is short, so that the ingredients hardly dry or burn.

Further, the product of the present invention can be made into a good sauce-hung food in a short time by a one-touch heating and restoring operation using a microwave oven or the like, without having to prepare separate dishes for heating and restoring or eating.

Further, the present invention is characterized in that the frozen sauce contains 2 to 15% (weight ratio to source) of gelatin.

Thus, even when thawed food using a high-viscosity sauce such as frozen doria, oyakodon, etc., the water is retained on the gelatin and the surface and peripheral portions of the sauce are not scorched due to the water retention capacity of the gelatin. Gloss is maintained and a good quality sauce food is obtained.

Further, even if the water content of the sauce, such as gyudon, is relatively high, the addition of the gelatin can suppress the migration of the water in the sauce into the cooked rice during thawing, and as a result, the cooked rice in a good and uniform reconstituted state can be obtained. Can be

In addition, the separation of water in the sauce during distribution and storage can be effectively suppressed, and product quality can be maintained.

If the gelatin content is less than 2%, the above effects cannot be exhibited effectively, while if it exceeds 15%, stickiness is imparted to the cooked rice and it becomes unpalatable, which is not preferable.

 More preferably, the content is 2.8 to 8.8%.

As a method of preparing a frozen sauce-hung food in a container according to the present invention, a predetermined amount of cooked rice is frozen in a final container, or rice rice frozen in a molded container having substantially the same shape as the container is filled in a product container. After that, a method of placing the frozen sauce on the cooked rice in a molded container having substantially the same shape as the container is exemplified.

When the placing method is used, it is advantageous in terms of production control in that the sauce is easy to make and store, and since the freezing process is completed in a short time because the freezing process is applied to the cooked rice alone, beta conversion of the cooked rice does not easily progress. Therefore, it is also preferable from the viewpoint that rice with good taste and texture can be obtained. Further, in the present invention, the sauce can be hardly preserved due to the coagulation action of the gelatin simply by cooling the sauce. It is very easy to handle when filling into containers.

In addition, the presence of the gelatin makes it possible to smoothly perform a molding operation such as a cutting process of a frozen sauce without causing cracks or the like.

As a form of the product of the present invention, the frozen sauce does not necessarily need to cover the entire surface of the frozen cooked rice, and it is also possible to store the frozen cooked rice in a container via a space between both layers.

Also, in the present invention, the shape of the frozen sauce or frozen cooked rice does not necessarily match the shape of the product container at the periphery thereof,
It is not necessary to mold the upper and lower surfaces to be flat.

Further, if a thickener such as starch is added, it is effective to prevent the moisture in the sauce at the time of thawing from penetrating into the cooked rice, and it is possible to obtain cooked rice with a good taste without a sticky feeling, and lecithin and the like. The emulsifier is effective in suppressing the separation of water and oil during the freezing process.

In this case, the added amount of lecithin is 0.
2-0.5% is preferred.

As the frozen cooked rice used in the present invention, it is possible to use cooked rice obtained by ordinary cooking or steaming, and if it is in a edible state, the type of raw rice, moisture content, degree of pregelatinization, etc. Regardless.

However, the addition of lactose and the like is effective in suppressing the β-formation of cooked rice during the freezing treatment due to its water retention effect. The addition amount is preferably about 10% (by weight) based on rice.

Furthermore, if an emulsion of oil and fat mixed with an emulsifier such as lecithin and water is added to cooked rice, an emulsion film is formed on the surface of the cooked rice grains, thereby suppressing water aggregation on the surface. In addition to suppressing the sticking, the sticky feeling at the time of thawing can be eliminated, and the rice grains can be prevented from being dumped.

Further, the preparation of cooked rice such as the cooking process may be performed in the final product container.In the present invention, various ingredients such as vegetable pieces and beef pieces are layered separately from the sauce, Alternatively, each piece can be frozen and filled in a container in an independent state, and the appearance as a product can be further improved.

In addition, in the case of the above embodiment, as shown in FIG. 2, the ingredient layer and the like are located between the frozen cooked rice and the frozen sauce, particularly in order to prevent the ingredients from drying and burning during thawing heating in a microwave oven. preferable.

Next, the container used in the present invention preferably has heat resistance enough to withstand heating in a microwave oven, and is further required to have cold resistance and water resistance enough to withstand freezing and storage.

The container is required to be composed mainly of a synthetic resin such as polyethylene or polypropylene, various paper materials, or a laminate thereof, which transmits high frequency.

The shape of the container of the present invention may be any type such as a bowl type, a cup type, a square type, and the size is not limited.

[Effect of the present invention] The layered frozen sauce-hooked food in a container according to the present invention has a good appearance as a product because it exhibits a layered shape, and the ingredients are dried or burnt even when thawing and heating in a microwave oven. It can be a good quality sauce food without any problem.

In addition, the product of the present invention can be used for eating simply by performing a thawing heating operation such as heating in a microwave oven or heating in boiling water for a short time without the need to prepare tableware at home or the like.

Furthermore, the present invention, even when applied to sauce-hung foods using a high-viscosity sauce such as doria, oyakodon, etc., can be effectively suppressed from burning and drying of the sauce surface and peripheral portions due to the water retention ability of gelatin, It is possible to maintain the luster and gloss of the sauce and to obtain a good quality sauce food.

Furthermore, even when the present invention is applied to a sauce-hung food using a sauce having a relatively high moisture content such as a frozen gyudon, cooked rice with a good texture without a sticky feeling and a uniform reconstituted state can be obtained.

Also, when the sauce is frozen or filled in a container, it is very easy to handle.

[Example] Dissolve 60 g of butter and fry 90 g of flour.
After extending with cc, add 30cc of white line and boil for 3-5 minutes. To this was added 100g of fried onion, 100g of mushrooms and 400g of boiled turf shrimp, and seasoned with salt and pepper to make a sauce for doria.

Thereafter, this was filled into a cylindrical forming container having a diameter of 70 mm and frozen.

On the other hand, 100 g of cooked rice was prepared by a normal rice cooking process, filled in a tapered container (final product container) having a diameter of 70 mm and a height of 65 mm, and frozen.

On the frozen rice (45 mm thick), add the frozen doria sauce about 15
The product cut into a thickness of about mm (about 45 g) was stored and placed to obtain a food in a container with a layered frozen sauce according to the present invention.

When the product of the present invention was heated by a microwave oven (500 W) for 4 minutes, there was no drying or scorching on the surface or the periphery of the source,
The preferred luster and gloss unique to the sauce were maintained.

Furthermore, the restored state of the cooked rice was uniform and favorable.

[Example 2] Dashi soup 400cc, sugar 40g, soy sauce 100cc, sake and mirin 45c each
250 g of beef pieces and 100 g of onion pieces were boiled for 10 minutes using c, and then 20 g of gelatin was added and dissolved to obtain a sauce for gyudon.

Thereafter, the food was prepared in the same manner as in Example 1 to obtain a food in a container with a layered frozen sauce according to the present invention.

When the product of the present invention was heated by a microwave oven (500 W) for 4 minutes, a beef bowl with cooked rice having good flavor and appearance without any unevenness in heating and having no sticky feeling was obtained.

In addition, the sauce exhibited good gloss without drying or scorching.

[Brief description of the drawings]

1 and 2 are sectional views showing an embodiment of the present invention. 1 ... container, 2 ... lid, 3 ... frozen sauce, 4 ... frozen rice, 5 ... ingredients

 ──────────────────────────────────────────────────続 き Continuing on the front page Judge Yoshinobu Ishida, Judge, Judge Yasushi Higuchi, Judge Toshiko Odaka (56)

Claims (1)

(57) [Claims] 1. A method for producing a container-layered frozen sauce food in which a sauce and cooked rice are formed in layers, wherein the sauce contains 2 to 15% (weight ratio to sauce) of gelatin, And a method for producing a frozen food with a layered frozen sauce in a container, wherein the frozen rice and the cooked rice are separately frozen to form a frozen sauce and a frozen cooked rice, and the frozen sauce is placed on the frozen cooked rice.