JP3127382B2 - Frozen food and manufacturing method thereof - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen food for improving the quality of a frozen food by utilizing freeze denaturation and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, when cooling and freezing food,
Since it was known that in the maximum ice crystal formation zone, the alteration was most likely to proceed, the refrigeration conditions were set so that the temperature range was quickly passed by rapid freezing. The maximum ice crystal formation zone varies depending on the moisture content of the food, the dissolved component, and other factors, but is generally -10.
It was known to be in the range of 0 ° C to 0 ° C.

Conventionally, there has been known a method for producing a frozen sponge cake in which dough produced by high blending is cooled and then slowly frozen at a low temperature of -20 ° C. to -35 ° C. for 48 hours or more (Japanese Patent Laid-Open No. 61-85134). ).

Conventionally, there has been known a technique in which octopus baked, okonomiyaki, or the like, which has been heated and baked, is cooled under reduced pressure, then rapidly frozen, and then thawed in a microwave oven when edible (Japanese Patent Laid-Open No. 3-168073). ).

[0005] Further, a method for producing dried potato chips, in which raw potato chips are subjected to slow freezing treatment in the maximum ice crystal formation zone and then drying treatment, is known (Japanese Patent Application Laid-Open No. 61-152258).
issue).

[0006]

Thawing and heat-treating a rapidly frozen food, which has been widely performed in the past, in a microwave oven has the advantage that it can be processed in a short time, but has the advantage of hardening the texture of the heat-thawed food. However, there is a problem that the rubber is formed.

The method for producing the sponge cake is as follows:
This is a technique of slow freezing at 48 ° C. to −35 ° C. (low temperature below the maximum ice crystal formation zone) for 48 hours or more.
This is a different technology with a different configuration.

[0008] Further, the technique of decompressing octopus grilled, okonomiyaki and the like in a microwave oven is a conventional technique, as described above, and has the above-mentioned problem.

The processing of the raw potato is a drying technique, and the processing of a baked product with a high blending rate and a low blending rate is a different technique having a different purpose, structure and effect.

[0010]

However, the present invention provides a food dough which is heated and edible, and then slowly frozen in the maximum ice crystal formation zone of the food, so that the food has good quality even when thawed in a microwave oven. By obtaining food, the above-mentioned conventional problems were solved.

[0011] In other words, in this invention, flour, starch, water, was heated Allowed Shokuka the food dough made from other raw materials, the food
The average temperature drop of the product temperature in the maximum ice crystal formation zone of the product
A method for producing a frozen food, wherein the frozen food is slowly frozen in the maximum ice crystal formation zone at a temperature of 0.01 to 0.2 ° C / H continuously for 1 to 20 days.

The above-mentioned frozen foods include, for example, hot cakes, large-sized grills, dora-yaki, doll-yaki, pancakes, waffles, crepes, sea bream, pizza, steamed bread, Chinese buns, pizza dumplings, and the like. . The maximum ice crystal formation zone of these foods is generally between -2 ° C and -10 ° C.

The freezing speed for judging the quick freezing and the slow freezing described above is based on the method of expressing the speed of the freezing layer, and the quick freezing is said to be a case of 5 to 10 cm / H or more.

In the above, in order to prevent the growth of harmful microorganisms, it is desirable that the temperature be lowered as quickly as possible between the maximum ice crystal formation zone temperature and normal temperature. For example, in the case of a food having a maximum ice crystal formation zone of −2 ° C. to −10 ° C., the temperature is lowered from normal temperature to −2 ° C. within 60 minutes, and −2 ° C. to −−
The temperature is lowered at a temperature of 10 ° C. below 0.2 ° C./H.

In the above, the temperature drop is 0.01 ° C./H
If the amount is less, the processing time becomes too long, and the quality of the food may be deteriorated.
If the temperature is higher than C / H, it is considered that ice crystals of uniform size are difficult to form.

After the frozen food produced by freezing in the maximum ice crystal formation zone as described above is frozen and stored, it is rapidly irradiated with microwaves using a microwave oven or the like, and then rapidly thawed or further heated. You can eat. Alternatively, frozen food produced by freezing in the maximum ice crystal formation zone can be thawed immediately without freezing, or further heated and eaten.

[0017]

According to the present invention, there is an effect that the quality of a product can be improved irrespective of the conventionally known general ingredients.
Therefore, since the conventional equipment and process are used as they are and there is no need to change them, there is no need to provide new equipment, and the equipment cost in this regard is unnecessary. Furthermore, the low-temperature (for example, -20 ° C. or higher) frozen storage period is shortened by the slow processing time. Furthermore, despite the advantages of microwave oven thawing, there are other effects such as no risk of quality deterioration. For example, electronic
Soft and preferred without rubbery texture even when thawed in microwave
Good texture can be obtained.

In addition to the advantages of microwave oven thawing, there are other effects such as no risk of quality deterioration.

[0019]

Example 1 Conducted on a hot cake.

[0020]

The above-mentioned raw materials were kneaded to form a uniform batter, which was flown on a copper plate heated to 180 ° C. for 2 minutes, baked for 1 minute after inversion, and a hot cake was obtained. As a result of obtaining a freezing curve of this hot cake, the maximum ice crystal formation zone was −5 ° C.
It was −10 ° C. (FIG. 1).

The hot cake obtained as described above is allowed to cool at room temperature, wrapped in a plastic film, placed in an atmosphere of -5 ° C for 72 hours, and further transferred to a freezer at -30 ° C.
The product was frozen to -18 ° C or lower.

From the result of the measurement of the product temperature, the residence time in the maximum ice crystal formation zone (-5 ° C. to -10 ° C.) was 60 hours.

The frozen hot cake is placed in a microwave (50
(0 W) for 60 seconds to bring the product temperature to 90 ° C.

Next, the hot cake prepared in the same manner with the same composition and rapidly frozen was heated under the same conditions, and compared with the above-mentioned Example, the results shown in Table 1 were obtained. Even when thawed in a microwave oven, there was no rubbery texture and the texture was soft and preferred.

[0026]

[Table 1]

[0027]

[Example 2] Conducted on Chinese steamed bun.

[0028]

The above raw materials were kneaded to obtain a uniform dough, which was divided into 50 g. The dough was wrapped with 30 g of Ann and left for 40 minutes at a humidity of 60% and 40 ° C. (Heiro). After 5 minutes at room temperature, 12
Steamed for a minute to obtain Chinese steamed bun. As a result of obtaining a freezing curve of the Chinese steamed bun, the maximum ice crystal formation zone was (-5 ° C
-10 ° C) (Fig. 2).

After cooling the obtained Chinese steamed bun at room temperature,
After wrapping in polypropylene and placing in an atmosphere of -5 ° C for 72 hours, it was further transferred to a freezer at -30 ° C, and the product temperature was -18.
Frozen below ℃.

From the result of the measurement of the product temperature, the residence time in the maximum ice crystal formation zone (-5 ° C. to -10 ° C.) was 60 hours.

The frozen Chinese steamed bun is placed in a microwave oven (5
(00W) for 90 seconds to bring the product temperature to 90 ° C. Table 2 shows the results obtained by heating and quick-frozen Chinese steamed buns under the same conditions and produced in the same manner with the same composition as described above. Even when thawed in a microwave oven, there was no rubbery texture and the texture was soft and preferred.

[0033]

[Table 2]

[Brief description of the drawings]

FIG. 1 is a graph showing the results of double testing of a freezing curve of a hot cake according to an example of the present invention.

FIG. 2 is a graph showing the result of double testing of the freezing curve of Chinese steamed bun.

Claims (1)

(57) [Claims] 1. A food dough comprising flour, starch, water and other raw materials is heated and edible, and then the maximum ice crystal of the food is obtained.
The average drop temperature of the product temperature in the production zone is 0.01 to 0.2
° C / H.
A method for producing frozen food, comprising slow freezing for 20 to 20 days.