JP2893821B2 - Multi-layer frozen food for microwave oven - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a frozen food containing a liquid material such as a source of gratin, which has a reduced thawing time.

[Related Art] Recently, frozen foods that are thawed and eaten in a microwave oven have become remarkably popular. It is expected that the consumption of frozen foods for microwave thawing will increase in the future as the tendency to individualize foods advances. In particular, frozen foods that are thawed and sold in a microwave oven installed at a store such as a convenience store are favored by single persons such as students because of their simplicity, and an assortment of such products is desired.

Such a frozen food for microwave oven thawing is required to be able to be quickly thawed in a store in 1-2 minutes. Currently, the only products that can satisfy such conditions are pilafes that can be thawed in about one minute. Therefore, frozen foods containing liquid materials such as gratin, doria, stew, and spaghetti, which require time for thawing, cannot be distributed. Therefore, it is desired to provide a frozen food containing the above-mentioned liquid material which can be thawed in a microwave oven within 2 minutes without impairing the taste, texture and flavor.

[Problems to be Solved by the Invention] The present invention is intended to solve such problems, and the object thereof is to be able to be thawed by a microwave oven in less than 2 minutes and not to impair the taste, texture and flavor. It is to provide a frozen food containing a liquid material such as gratin, doria, stew, and spaghetti.

Means for Solving the Problems The present inventors arrange a liquid material such as a sauce or seasoning liquid frozen in a thin plate shape above and below a layer made of large ingredients such as macaroni to form a multilayer structure. The present invention has been completed based on the finding that the frozen food can be thawed within 2 minutes when subjected to microwave thawing. That is, the present invention relates to a frozen food having a layer made of frozen liquid material above and below a layer made of large ingredients.

The liquid material in the present invention refers to a material having a high water content such as a white sauce, a tomato sauce, a brown sauce, and a sauce material. These liquid materials may contain small ingredients, for example, crushed animal meat such as ground meat, vegetables such as seafood, corn, green peas, or crushed cheese. The small ingredient may be contained in the large ingredient layer, or may be topped on the uppermost layer of the liquid material frozen layer.

The large ingredients in the present invention are main ingredients that can be mixed with the above-mentioned liquid material and eaten, for example, pasta such as macaroni and spaghetti, vegetables such as potatoes and eggplant, and cooked rice.

In order to carry out the present invention, it is sufficient to form a multilayer structure of three or more layers by sandwiching the large-sized component between layers obtained by freezing the above-mentioned liquid material into a thin plate shape. The thickness of the frozen liquid material layer is suitably 15 mm or less, preferably 10 mm or less. If the thickness of the frozen liquid material layer is more than 15 mm, it cannot be thawed within 2 minutes by a microwave oven. The microwave used at this time is about 1400 watts usually installed in convenience stores. The thickness of the large material layer: The thickness of the frozen liquid material layer is
1: 0.5 to 1: 1 is preferred. If the frozen liquid material layer is relatively thick, it takes too much time to thaw, and if it is thin, the texture and taste are lacking.

Conventionally, frozen foods containing liquid materials such as gratin, doria, etc. are frozen after applying the sauce on the main material such as macaroni, the source and the main material are unified and thawed,
It takes nearly 4 minutes to defrost in a microwave oven. In addition, while the central portion is in an unheated state, the source portion on the surface is in an overheated state, and the texture is significantly impaired. In the multilayered frozen food of the present invention, since the liquid material portions of the upper layer, the middle layer and the lower layer are separately frozen and then laminated, it is possible to avoid the whole being integrated and frozen as in the conventional product. . Therefore, a gap is formed between the ingredients of the middle large ingredient layer, microwaves can easily pass therethrough, and the time of microwave oven thawing is reduced. Needless to say, the thawing time can be shortened because the liquid material portion has a thin plate shape.

1 and 2 are schematic views of a three-layer frozen food product as an example of the product of the present invention. FIG. 1 shows an example of macaroni gratin, in which a large ingredient 2 is arranged between a layer 1 of a frozen liquid food and a layer 3 of a frozen liquid food containing a topping ingredient 4, and is placed on the layer 3 of a frozen liquid food. The topping material 4 is placed. FIG. 2 shows an example of spaghetti napolitan, in which a large-sized ingredient 2 is arranged between a layer 1 of frozen liquid food and a layer 3 of frozen liquid food containing topping ingredients.

[Examples] Hereinafter, the present invention will be described in detail with reference to Examples.

Example 1 Macaroni gratin 70 g of white sauce prepared from wheat flour, butter and the like by a conventional method is mixed with shrimp and corn, and then filled into a tray to a thickness of 10 mm and frozen (referred to as A sauce). 70 g of white sauce prepared by a conventional method is filled in another tray to a thickness of 10 mm and frozen (referred to as B sauce). Place 56 g of boiled macaroni on B sauce, and then layer A sauce on it. Then, on top of the A sauce, 10 g of cheese and 0.1 g of dry parsley
g, paprika 0.1 g and flavor 0.1 g and freeze. The three-layer frozen food was thawed using a microwave oven of 1400 watts and the thawing was completed in about 2 minutes. The conventional product took 3 minutes and 30 seconds. Table 1 shows the results of the evaluation of tasting by 10 trained panels. As is clear from Table 1, the product of the present invention was preferred over the conventional product in appearance, texture, taste and flavor. Incidentally, the conventional product was prepared by filling a tray with 56 g of boiled macaroni, filling 140 g of white sauce produced by a conventional method, topping 10 g of cheese thereon, and then freezing.

Example 2 Spaghetti Napolitan 70 g of tomato sauce prepared by a conventional method using flour, butter, and tomato sauce, 3 g of crushed peppers and 8 of crushed bacon
After mixing with g, fill the tray to a thickness of 10 mm and freeze (A
Source). 70g of tomato sauce prepared by the usual method
Is filled in another tray to a thickness of 10 mm and frozen (referred to as B sauce). 56 g of boiled pasta is placed on the B sauce, and the A sauce is further laminated thereon, and then frozen. The obtained three-layer frozen food was thawed in a microwave oven of 1400 watts with the lid closed, and the thawing was completed in 2 minutes. Table 2 shows the results of the tasting evaluation by 10 panels. As is clear from Table 2, the product of the present invention was preferred over the conventional product in appearance, texture, taste and flavor.

[Effects of the Invention] According to the present invention, a frozen food containing a liquid material that can be thawed within 2 minutes by a microwave oven without impairing the taste, texture and flavor can be provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view of a multilayered frozen macaroni gratin according to an embodiment of the present invention, and FIG. 2 is a schematic view of a multilayered frozen spaghetti napolitan. 1: Lower layer of frozen liquid material, 2: Large ingredients, 3: Upper layer of frozen liquid material, 4: Topping ingredients, 5: Tray

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Akira Uchijima 7-21-11 Nishigotanda, Shinagawa-ku, Tokyo 2nd TOC Building Ajinomoto Co., Inc. Tokyo Branch Examiner Koichi Niimi (56) References Akira Mikai 59-191189 (JP, U) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 3/36-3/54 A23L 1/36-1/48 A23L 1/16-1/162

Claims (2)

(57) [Claims] 1. A frozen food for a microwave oven, which is a cooked food selected from gratin, doria, stew, and spaghetti, wherein the frozen food has liquid material frozen layers above and below a layer made of large ingredients. 2. The frozen food for a microwave oven according to claim 1, wherein the thickness of the layer of the frozen liquid material is 15 mm or less.