JP2849321B2 - Frozen egg food packaging - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a package for frozen egg dishes which can be prepared by simply thawing and cooking. In detail, just defrost and heat cook in a microwave oven, hot water bath, etc., and the freshly prepared color and texture of Oyakodon, Katsudon,
The present invention relates to a package of a frozen egg dish which becomes an egg dish such as an egg such as an egg bowl, a crab egg bowl, an una egg bowl, a Yanagawa bowl, a Fukagawa bowl, an oyster bowl, another person bowl, and a Kaika-don.

[0002]

2. Description of the Related Art The types of frozen egg dishes that can be eaten simply by thawing and cooking are limited, and the ingredients of egg and jelly donburi rice, such as oyakodon ingredients, which are cooked in boiling broth and closed with eggs, are available. Eggs that are not completely solidified, juicy, whole, flat and soft, such as ingredients, were not subject to frozen foods.

[0003] The standard of soup stock of donburi rice is that when closing with egg, about 1/3 cup of boiling juice is required. One way to think of it is to freeze the egg dish and the broth separately so that it will be applied later, or to freeze it at the semi-finished stage before the egg closing process.
Just by thawing and heating, it becomes an ingredient of egg and rice bowl, and it is possible to complete egg and rice bowl simply by placing it on white rice in the bowl.Such egg dishes are impossible It has been.

[0004] The egg and rice bowl has a wide variety of ingredients. However, using any of the ingredients, such as chicken meat, tonkatsu, grilled eel, and tempura of white fish, it contains the color of green onions, green leafy vegetables for aroma, has a lot of juice, and the eggs are very tightly bound. Not
There are many problems to be solved in frozen storage, such as discoloration of green leafy vegetables, overevaporation of dashi broth, and ripeness of eggs.

[0005]

Under such technical background, it is possible to simply boil lightly in a bag in a frozen state, or in the case of a microwave oven, make a hole in the bag and receive it in a plate or bag. It is intended to provide a package for frozen egg dishes that can be used as a bowl of hot eggs and a bowl of rice just by taking it out, putting it on a plate, wrapping it, and cooking.

[0006]

The frozen egg dish of the present invention comprises:
Juicy egg dishes, that is, egg and rice bowl
It is a plate-shaped frozen product that can be returned to its fresh state. When the package of the frozen egg dish of the present invention is thawed and cooked, the main part of the egg is present as a non-uniform continuous phase, preferably softened with half-ripening, and the egg phase absorbs some of the broth. Although it is present, it is separated from the juice, and the juice existing above the water retention capacity of the egg phase is clear.

[0007] The present invention relates to a plate-shaped egg dish in the form of an unfinished cooked product or a finished cooked product containing at least eggs and broth, preferably containing semi-ripened eggs and broth.
It is a package for frozen egg dishes, which is frozen into a body, and preferably is a plate-like body whose bottom is formed by leaving the shape of the frozen product, leaving the peripheral surface at the center of the back surface. By leaving the frozen product in the form of a plate-like body with the bottom peripheral part left and raised, the heat during heating was evenly distributed throughout the whole, and the cooking time was shortened.

[0008] Further, the present invention provides that an egg dish is frozen in the form of an unfinished or finished cooked product containing at least green leafy vegetables, eggs and broth, preferably containing at least green leafy vegetables, semi-ripened eggs and broth. This is a package for frozen egg dishes in which the shape of the frozen product is a plate-like body having a bottom surface with a peripheral surface at the center of the back surface. By leaving the frozen product in the form of a plate-like body with the bottom peripheral part left behind,
Heat during heating was distributed uniformly throughout the whole, shortening the cooking time. As a result, it was possible to adjust the ripeness of the egg, prevent discoloration of green leafy vegetables such as green onions due to overheating, and suppress overevaporation of the broth.

Bowl of rice, such as oyakodon or katsudon, which is boiled in broth and closed with eggs, is best prepared by serving one person at a time, and the plate-shaped frozen product is prepared for one person.
The plate-shaped frozen product, preferably a disk-shaped frozen product, was housed in a heat-resistant film container that became a mold during heating and cooking.
By making one of the heat-resistant film containers into a semi-circular bag and the other into a square bag, it becomes a mold during heating and cooking, and the egg dish becomes a single item without losing its shape.

[0010] The egg dish of the present invention may be any dish containing an egg, preferably a soft-boiled egg and broth, and a type in which the egg is fully matured by heating. The egg dish of the present invention may be any dish that contains at least green leafy vegetables, eggs, preferably semi-ripened eggs and dashi soup, and is a type of cooked egg that is ripe. Egg-to-don donburi rice ingredients include eggs such as oyakodon, katsudon, tamagodon, crab tamadon, unatamadon, yanagawadon, fukagawadon, oyster tamadon, others bowl, kaikadon etc. Cooking is exemplified. It goes without saying that the egg and rice bowl rice bowl can be made as a side dish.

[0011] The frozen egg dish shape may be any shape as long as it forms a plate-like body is molded preferably to the bottom shape mentioned central portion. Specifically, one example is a diameter of 1
An example is a disk-shaped disk having a thickness of 50 mm and a thickness of 16 mm, and the bottom of the frozen product having a diameter of 80 mm and a depth of 10 mm with the back surface left. FIG. 1 shows the side view of the frozen product when the egg dish is a component of the Oyakodon.

[0012] In the packaging material for packaging frozen egg dishes, the front and back sides are heat-sealed during cooking and heating, and the heat-sealed portion becomes an obstacle. A non-heat-resistant film container is used. A transparent plastic film bag is preferred because the contents can be seen during cooking. As shown in FIG. 2, one of the heat-resistant film containers has a semicircular shape and the other has a square shape. When the heating and cooking means is a hot water bath, it is used so that the lower part becomes a semicircle. A frozen product is contained in the semicircular portion, which serves as a mold during heating and cooking, and is designed so that the form of the egg dish does not collapse. You can cut out the part corresponding to the dotted line and then serve it on a plate or on rice in a bowl.

The method of heating and cooking the frozen egg dish of the package of the present invention to complete the dish of the egg dish can be done by a simple method. Hereinafter, the case where the egg dish is the ingredient of the oyakodon will be described. A. In the case of a microwave oven A bag that is wrapped in a heat-resistant container is put through a thick hole in a freezer and put into a saucer like 6 or 7 holes. You may take out from a bag, put in a saucer, wrap, and heat. The lower the power of the microwave oven, the better the heating result. Although the time differs slightly depending on the model, it may be about 1 minute 40 seconds to 5 minutes 30 seconds. B. In the case of hot water roasting lightly in a frozen bag. There is no need to boil the water too much. Eggs become bowl-shaped when overheated. It may be about 4 minutes 20 seconds.

[0014]

EXAMPLES The present invention will be described in detail with reference to Examples. The present invention is not limited by the embodiments. Example 1 A package of a frozen body of ingredients for Oyakodon was prepared using the following A.I. ~ D. Manufactured according to the process. A. Dashi soup (including meat) 1% dashi stock, 5% sugar, 8% soy sauce, 7% mirin, 3 sake
%, Salt 1%, seasoning 1% and water 74% are heated to about 90 ° C., and at the same time, cut meat equivalent to 37% of the weight of the broth is added. Heated. The evaporation amount was 6%. The meat was taken separately. Onions The M-ball class was cut in two and sliced to a width of 4 to 5 mm. Green onions A green onion having a thickness of 7 to 10 mm was cut off at a length of 3 cm. Egg-shelled eggs L-2L size and raw whole eggs (sterilized) were prepared.

B. Ingredients measurement Onion 30g Green onion 8g Take meat 30g (boiled) Dashi soup 90g Egg 80g (63g with shell, raw whole egg 17g) 238g Put in order on aluminum bottom aluminum plate, put on heating line tray, egg Was filled in the last line. C. Heating line Heating was performed in a line stroke of 6 m in the manner shown in FIG. The time required was approximately 1 minute and 30 seconds. When the periphery of the egg was lightly coagulated in the final step, it was removed and placed in an instant freezing apparatus. When allowed to cool, the broth was absorbed into the egg during that time, and the egg turned into a bowl-shaped egg and failed. The weight at the time of preparation was 238 g, the weight after heating was 226 g, and the weight after freezing was 224 g. A frozen product for commercial use having a designated weight of 220 g was obtained. D. Packaging material When freezing is completed, remove from the dish and place in a nylon medium density polyethylene bag and vacuum package. In particular, when the lower side of the bag was finished in a semicircle, the shape could be maintained during the hot water bathing. When the vacuum packaged product was heated in a microwave oven, the shape of the heated component could be used without any collapse.

Example 2 A package of frozen crab balls was prepared using the following A.I. ~ D. Manufactured according to the process. A. Ingredients preparation Andare Dashi no 1%, sugar 5%, soy sauce 8%, mirin 7%, sake 3
%, Salt 1%, seasoning 1% and water 74% were heated to about 90 ° C. to make a broth, which was solidified with water-dissolved cataclysm powder to make an soup. Crab flakes 30 g Carrots 5 g Bamboo shoots 5 g Green onions A thing with a thickness of 7 to 10 mm was cut off at a length of 3 cm. Green Peace 4g Eggs L-2L eggs with shell and raw whole eggs (sterilized) were prepared.

[0017] The eggs were placed in an aluminum dish with a swallow bottom and placed on a heating line tray in the following order, and the eggs were filled in the final line. C. Heating line Heating was performed in a line stroke of 6 m in the manner shown in FIG. The time required was approximately 1 minute and 30 seconds. When the periphery of the egg was lightly coagulated in the final step, it was removed and placed in an instant freezing apparatus. The weight at the time of preparation was 233 g, the weight after heating was 224 g, and the weight after freezing was 223 g. A frozen product for commercial use having a designated weight of 220 g was obtained. D. Packaging material When freezing is completed, remove from the dish and place in a nylon medium density polyethylene bag and vacuum package. When the vacuum-packaged product was heated in hot water, the shape of the cooked product could be used without any deterioration. I got the same crab gyodon ingredients as freshly made. When a sea grace (registered trademark of Nihon Suisan) product was used in place of the crab flakes described above, a more delicious crab ball bowl was obtained with a more voluminous feel. Microwave heating can be used instead of hot water. Depending on the length of heating time,
Although there was a slight difference in the finish after cooking, the difference was acceptable because the eggs were semi-ripened.

[0018]

According to the present invention, simply immerse in a bag in a frozen state, or in the case of a microwave oven, make a hole in the bag and receive it in a plate or take it out of the bag and put it in a plate and wrap it.
By simply heating, you can complete egg dishes such as egg and rice bowl. Even though it is a succulent egg dish that is not firm, it keeps a firm shape by freezing, and when eating it, just complete thawing and heating to complete the dish as a beautiful egg dish Can be.

[Brief description of the drawings]

FIG. 1 is a schematic sectional view of a frozen oyakodon ingredient.

FIG. 2 is a schematic view showing a state in which ingredients for frozen oyakodon are packaged.

[Explanation of symbols]

 1 Frozen Oyakodon 2 Heat-resistant film container

Claims (6)

(57) [Claims] Claims 1. An egg dish containing ingredients and in which eggs and broth are present in a non-uniform state, wherein most of the eggs are present as a continuous phase, and the egg phase hardly absorbs the broth and is separated from the broth. A package for a frozen egg dish, wherein the juice which is present and which is present in excess of the water retention capacity of the egg phase is frozen on a plate in a clear state. 2. The package of a frozen egg dish according to claim 1, wherein the eggs are still semi-ripened. 3. The ingredient comprises at least green leafy vegetables.
Or the package of the frozen egg dish of Claim 2. 4. The package for frozen egg dishes according to claim 1, wherein the frozen egg dishes are in the form of a plate-like body having a bottom surface and a bottom peripheral portion left. 5. The frozen egg dish according to claim 1, 2 or 3, wherein the frozen egg dish is contained in a heat-resistant film container which becomes a mold during thawing and cooking. Packaging. 6. The package according to claim 5, wherein one of the heat-resistant film containers is a semicircular bag and the other is a rectangular bag.