JP3647172B2 - Frozen food and method for producing the same - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、加熱解凍するだけで、直ちに食することができる適度な固さと特徴的な食感を有する雑炊、リゾット、お茶漬けのような冷凍食品及びその製造方法に関するものである。
【０００２】
【従来の技術】
従来、米飯とスープ、だし汁等を組み合わせた種々のインスタント米飯食品が提供されている。このインスタント米飯食品には、次のような製品流通形態がある。
流通形態には常温流通と冷凍流通の２つの方法があり、前者は、調理済のものを缶詰あるいはレトルト製品として販売する方法であり、調理は開缶、開封して皿又は容器に移して電子レンジで温めるか、又は湯せんにより加熱する方法が採用されている。この場合は製造段階で高温かつ長時間の殺菌工程が採用されるため、米が水分を吸収しすぎて米飯がやわらかくなりすぎ、粥等には適した方法であるが、雑炊、リゾット、お茶漬けのような適度な固さと特徴的な食感を保持することができない。このため高品質の製品を作ることはできない。
後者は、調理済の食品を冷凍し、これを包装して販売するものであるが、未だ好ましい状態を保持していると評価される製品は販売されていない。
冷凍雑炊、粥、リゾット等の製造方法として、特公平２─５５０２３号公報に開示されている方法を例示できる。これは、米飯とスープを分けて調理した後、米飯は任意形状の固まりにして、また、スープはリング状に形成して別々に冷凍し、固まりの米飯をリング状のスープの中心に組み合わせて密封包装するものである。又、特公平４─１７６２２号公報には、米飯を塊状に形成して冷凍し、調味液をシヤーベット状に冷凍し、次いで容器内に塊状の冷凍米飯を所定位置に配置し、シャーベット状の調味液を流し込んで充填した後、冷却硬化させ包装する液状調理冷凍食品の製造方法が開示されている。これらの方法には、以下の問題点が指摘される。
▲１▼調理時間が長すぎる。▲２▼調理時における加熱ムラが多く、過加熱部位では米飯粒内の澱粉粒破壊により糊状になり、食味が著しく悪くなる。▲３▼電子レンジの機種の違いによる加熱ムラが起こる。▲４▼工業的設備として、多額の設備費が必要で、生産能力も低い。
【０００３】
【本発明が解決しようとする課題】
本発明は、このような従来の雑炊、粥、リゾット等の冷凍食品及びその製造方法の欠点を改善したものであって、電子レンジの加熱によって、直ちに食することができ、かつ雑炊、リゾット、お茶漬け等の適度な固さと特徴的な食感を有する高品質の製品とその製造方法を提供することを目的とするものである。
【０００４】
【課題を解決するための手段】
本発明はこのような従来の問題点を克服するために種々検討を重ねた結果、バラ状に凍結された米飯と小固形物状に凍結されたスープ又はだし汁等の調味液が均一に混合された冷凍食品が上記目的に適することが判明したことにより完成されたものである。
本発明の冷凍食品は、バラ状に凍結された米飯と小固形物状に凍結されたスープ又はだし汁等の調味液の混合比率を好ましくは２５：７５〜７０：３０にした冷凍食品である。さらに、本発明は液状のスープ又はだし汁等の調味液を−５〜−２０℃で凍結後、凍結温度雰囲気下で長辺が１ｍｍ〜５０ｍｍの大きさになるようカット又はクラッシュするかあるいは製氷皿で凍結することによって小固形物状のスープ又はだし汁等を調製し、これをバラ状の凍結米飯と均一に混合した冷凍食品の製造方法である。
【０００５】
本発明でいう冷凍食品とは、雑炊、リゾット、粥、お茶漬け等をいう。又、カレーライス、ハヤシライス、ドリア等、冷凍米飯と凍結調味液又は凍結ソースあるいは凍結スープを組み合わせたものであっても良い。
本発明の冷凍食品及びその製造方法について以下に説明する。
本発明の冷凍食品は以下の工程によって調製される。
ａ）常法で米を炊き、必要に応じ調味料、具を混合して調製した米飯をバラ凍結する工程。
ｂ）スープ、だし汁等の調味液を調理し、さらに小固形物状に凍結する工程。ｃ）凍結米飯と凍結スープ又はだし汁等の調味液を一定の割合で均一に混合する工程。
ｄ）包装、冷凍保存する工程。
上記ａ）の工程は、常法で米を炊飯し、あるいはこれに味付けし、具材を混合した調理米飯、又は具材をいっしょに炊き込んだ調理米飯を急速冷凍法でバラ状に凍結する工程である。米飯をバラ状に凍結するためには、炊飯後２０分以内に−１８℃まで温度を降下させることが重要である。尚、本発明のバラ状に凍結された米飯とは、バラバラに凍結されていて米粒同士が付着してブロックを形成していない状態の米飯をいう。
【０００６】
次のｂ）の工程は、調理済のスープ又はだし汁等の調味液を１〜２０ｇの小固形物状の冷凍品に形成する工程である。この小固形物状の形状は、電子レンジの加熱調理時にマイクロ波吸収を促進しやすい角のある形状が好ましい。この時、米飯を均一に混ぜ合わせるために長辺の長さが１ｍｍ〜５０ｍｍ程度の大きさにすることが好ましい。又、調理時における凍結状態からの溶けやすさと保存中の温度変化による溶けにくさを両立させるため、スープ又はだし汁等の調味液の固形分率は１〜１０重量％に調製することが好ましい。スープ又はだし汁等の調味液の他にソース等の粘性物を用いる場合は、温度範囲が４０〜７０℃の間で測定した時、その粘度範囲が１２，０００〜５０，０００ｃＰになるように調製したものを使用することが好ましい。１２，０００ｃＰ以下では、保存時の温度変化によって水分が分離し、５０，０００ｃＰより高い場合には食感上好ましくない。
小固形物状に凍結したスープ又はだし汁等の調味液は、冷菓類の製造に用いられるモールドを利用した成型凍結方法又は板状の容器に凍結し凍結後取り出して刃物により小固形物状にカット又はクラッシュして調製することができる。カット又はクラッシュする場合は、−５〜−２０℃の温度雰囲気下でギロチン式のカッター又はクラッシャーを使用して行う。又、製氷皿で凍結する場合は、スープ又はだし汁等の調味液を製氷皿に流し込み−１８℃以下に凍結後製氷皿から取り外し小固形物状として使用する。
【０００７】
次のｃ）工程は、バラ状に凍結した米飯と小固形物状に凍結したスープ又はだし汁等の調味液を一定の割合に計量し、均一に混合する工程である。特に、一包装当たりの重量を正確に計量しかつ混合することが重要である。混合を均一にすることは、本発明で得られた製品の加熱調理後の風味に大きな影響をおよぼす。バラ状に凍結された米飯と小固形物状に凍結されたスープ又はだし汁等の調味液の混合比率は、製品によって異なる。雑炊、粥、リゾット、お茶漬け等の場合、バラ状に凍結された米飯と小固形物状に凍結されたスープ又はだし汁等の調味液の混合比率は２５：７５〜７０：３０の範囲とする。
次のｄ）工程は、三方シールされた包装形態の袋に、バラ状に凍結された米飯と小固形物状に凍結されたスープ又はだし汁等の調味液を一定の割合に混合したものを充填し、包装する工程である。容器の材質はプラスチックフイルムあるいはプラスチックフイルムにアルミフイルムをラミネートした複合フイルム等を用いる。又電子レンジで加熱可能でかつ耐冷凍性のあるポリプロピレン、又は紙とポリプロピレンをラミネートした包材等を用いた容器を使用することもできる。
【０００８】
【発明の実施の形態】
本発明の冷凍食品について説明するが、これに限定されるものではない。
まず、常法で米を炊き、調味、具を混合した米飯を急速冷凍法で米粒をバラ状に凍結させた米飯を得る。次に、雑炊、リゾット、お茶漬け等のスープ又はだし汁等の調味液を−５〜−２０℃で凍結後、凍結温度雰囲気下で長辺が１ｍｍ〜５０ｍｍの大きさになるようカット又はクラッシュするかあるいは製氷皿で凍結して、−１８℃以下に冷凍して小固形物状に凍結されたスープ又はだし汁等の調味液を得る。得られたバラ状の凍結米飯と小固形物状に凍結したスープ又はだし汁等の調味液を均一に混合したものを三方シールのプラスチックの袋に充填し、トップシールして包装し冷凍食品を得る。
この得られた製品の袋を開封し、皿に開けてラップをかぶせ電子レンジで加熱することにより、適度な固さと特徴的な食感を有する高品質の食品が得られる。又、電子レンジ加熱可能な容器に充填しシールした製品の場合は、シール部に穴を開けて電子レンジにより加熱解凍すると同様に適度な固さと特徴的な食感を有する食品となる。
【０００９】
【実施例】
以下、本発明の実施例について説明する。
実施例１
（１）〔雑炊の調製〕
常法により白飯８ｋｇを炊き上げて、これに醤油１１０ｇ、昆布だし１．５ｋｇ、鰹だし１．２ｋｇ、清酒１１０ｇ等で下味をつけた。次にあらかじめ醤油５００ｇ、食塩６０ｇで味付けし、加熱調理した一口大の鶏肉５ｋｇとスライスした椎茸８５０ｇを米飯と混合した。この時、米飯に均一に味が馴染むように撹拌をおこなった。次に、この米飯を急速凍結法により−１８℃まで温度を降下させ攪拌しながらバラ状に凍結した。一方、だし汁は、昆布だし１ｋｇ、鰹だし１ｋｇに醤油１０ｇ、清酒５０ｇ、砂糖１０ｇ、食塩１０ｇの調味をして固形分を３％に調整しただし汁を作り、９０℃まで加熱殺菌し、次いで厚さ約１０ｍｍになるように型に流し込み凍結をおこなった。固化後−１０℃になった時点でギロチン式のカッターを用いて１５ｍｍ角にカットし、さらに冷凍して−１８℃以下に品温を低下させた。上記のバラ状に凍結した米飯１００ｇと小固形物状に凍結しただし汁５４ｇ（調味液の割合は３５重量％）を均一になるように良く混合して、三方シールされたプラスチックフイルムの包材を用いた袋に充填し、シールし冷凍雑炊を得た。
この袋を開封し、少し深めの皿に開けて小さな穴を開けたラップをかけて、５００Ｗの電子レンジに入れ３分１０秒間加熱して解凍調理を行った。この製品は、加熱ムラがなく雑炊としての適度な固さの食感を有していた。
（２）〔雑炊の調製〕
実施例１と同様にして得られたバラ状に凍結した米飯１００ｇと小固形物状に凍結されただし汁１６０ｇ（調味液の割合は６１重量％）を混合して三方シールされたプラスチックフイルムの袋に充填し、シールし冷凍雑炊を得た。
（３）〔雑炊の調製〕
実施例１と同様にして得られたバラ状に凍結した米飯１００ｇと小固形物状に凍結されただし汁２３０ｇ（調味液の割合は７０重量％）を混合して三方シールされたプラスチックフイルムの袋に充填し、シールし冷凍雑炊を得た。
【００１０】
比較例１
本比較例では、特公平２−５５０２３号に開示された方法による例を示す。
（１）〔雑炊の調製〕
実施例１と同様に調製したスープを外径が８ｃｍ、内径が３ｃｍのドーナツ状の型に入れて−２０℃以下の冷凍庫で凍結させて、ドーナツ状のスープ５４ｇを得た。このスープの中央部に任意形状の固まりの凍結米飯１００ｇを入れ、次いで三方シールされたプラスチックフイルムの袋を用いて包装し冷凍雑炊を得た。（２）〔雑炊の調製〕
比較例１の（１）と同様にしてドーナツ状に凍結されただし汁１６０ｇと任意形状の固まりの凍結米飯１００ｇを用いて冷凍雑炊を得た。
（３）〔雑炊の調製〕
比較例１の（１）と同様にしてドーナツ状に凍結されただし汁２３０ｇと任意形状の固まりの凍結米飯１００ｇを用いて冷凍雑炊を得た。
【００１１】
（４）〔加熱調理試験〕
実施例１の調味液の割合を変えた例（１）、（２）、（３）と比較例１の調味液の割合を変えた例（１）、（２）、（３）のそれぞれの冷凍雑炊を皿に移し、ラップをかけて、５００Ｗの電子レンジ（サンヨーＥＭＯ−ＶＡ４型式）と６００Ｗの電子レンジ（ナショナルＮＥ−Ａ７４０型式）で解凍加熱した時間とその時の雑炊の中央部と表面部の温度について測定した結果を表１に示す。実施例１の（１）、（２）、（３）では、雑炊の中心と表面の温度は６５〜７３℃でほぼ均一となり、加熱ムラはなかった。比較例１の（１）、（２）、（３）では、雑炊の中心温度は６４〜７８℃であり、一方表面の温度は３８〜５８℃であり、加熱ムラが生じた。また実施例１の本発明品は雑炊として好ましい固さと食感を有していた。しかし、比較例では、加熱ムラが生じているため、雑炊としての好ましい食感を有していなかった。
さらに、本発明品は従来の技術と比較して短時間の調理時間ですむことがあきらかになった。
【００１２】
【表１】
実施例２
〔小海老のトマトリゾット〕
常法により白飯８ｋｇを炊き上げてこれに、ブイヨン２０ｇ、食塩８０ｇの調味料と白ワイン２０ｇで下味を付けた。玉葱２００ｇ、人参１００ｇ、ほうれん草３００ｇ等の野菜類をカット後、ブランチング処理して米飯と混合した。これを、急速冷凍法で−１８℃まで温度を降下させバラ状に凍結した。一方、バター１００ｇでガーリック１５ｇと玉葱２００ｇを焙焼し、そこにブイヨン６ｋｇとトマト３ｋｇを加え加熱して食塩と胡椒で調味してトマトソースを調製した。この調製したトマトソースを９０℃まで加熱殺菌した後、厚さ約１０ｍｍになるように型に流し込み冷凍した。凍結後−１０℃になった時点でギロチン式カッターを用いて１５ｍｍ角にカットし、再度冷凍して−１８℃以下にした。バラ状に凍結した米飯１００ｇと小固形物状に凍結されたトマトソース９０ｇと別に凍結した小海老１０ｇの３種類を計量、混合して三方シールされたプラスチックフイルムの包材を用いた袋に充填し、シールして冷凍リゾットを得た。
この袋を開封し、少し深めの皿に開けて小さな穴を開けたラップをかけて、５００Ｗの電子レンジに入れ４分３０秒間加熱して解凍調理を行った。この製品は、加熱ムラがなくリゾットとしての適度な固さと特有の食感を有していた。
【００１４】
実施例３
〔鮭茶漬け〕
常法により白飯８ｋｇを炊き上げて、これに加熱処理した鮭フレーク１ｋｇと小ねぎ２００ｇを混合し、急速冷凍法で−１８℃まで温度を降下させバラ状に凍結した。一方、昆布だし１ｋｇと鰹のだし１ｋｇを食塩１５ｇで調味しただし汁を９０℃まで加熱殺菌して、１０ｍｍ角に成型できる製氷皿に流し込み冷凍し、−１８℃以下に凍結した。凍結後製氷皿から取り外し冷凍だし汁を得た。バラ状に凍結した米飯１００ｇと小固形物状に凍結されただし汁１６０ｇを混合して三方シールされたプラスチックフイルムの包材を用いた袋に充填し、シールして冷凍茶漬けを得た。
この袋を開封し、茶碗に開けて小さな穴を開けたラップをかけて、５００Ｗの電子レンジに入れ５分間加熱して解凍調理を行った。この製品は、加熱ムラがなく鮭茶漬けとしての適度な固さと特有の食感を有していた。
【００１５】
【発明の効果】
本発明は、バラ状に凍結された米飯と小固形物状に凍結されたスープ又はだし汁等の調味液を均一に混合したもので、電子レンジ加熱によって解凍するだけで、適度な固有の固さと食感を有する高品質の製品が得られる。
又、本発明は、米飯とスープを別々に調理、凍結するために米飯に必要以上の水分吸収が生じず、澱粉粒を膨潤させることがなく、又、米飯が糊状になることがなく常に同じ品質の製品が得られる。
さらに、本発明は、バラ状に凍結された米飯と、小固形物状に凍結されたスープ又はだし汁等の調味液が均一に混合されているため、電子レンジで加熱調理することによって、従来のブロック状に凍結されたスープのものより、加熱ムラのない均一な加熱ができ、さらに短時間の調理が可能になる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to frozen foods such as miscellaneous foods, risottos, and ochazuke that have a moderate hardness and a characteristic texture that can be eaten immediately only by heating and thawing, and a method for producing the same.
[0002]
[Prior art]
Conventionally, various instant cooked rice foods combining cooked rice with soup, broth and the like have been provided. This instant cooked rice food has the following product distribution forms.
There are two distribution modes: normal temperature distribution and frozen distribution. The former is a method of selling cooked foods as canned or retort products. Cooking can be opened, opened, transferred to a plate or container, and electronic. A method of heating in a range or heating with a hot water bath is employed. In this case, a high-temperature and long-time sterilization process is adopted in the manufacturing stage, so the rice absorbs moisture too much and the cooked rice becomes too soft, which is a suitable method for rice cakes, etc. Such moderate hardness and characteristic texture cannot be maintained. This makes it impossible to make high-quality products.
In the latter, cooked foods are frozen and packaged for sale, but products that are still evaluated to be in a favorable state have not been sold.
Examples of methods for producing frozen miscellaneous foods, rice cakes, risottos, etc. include the method disclosed in Japanese Examined Patent Publication No. 2-55023. After cooking cooked rice and soup separately, cook the rice in any shape, and form the soup in a ring and freeze it separately. Combine the cooked rice in the center of the ring soup. It is to be sealed and packaged. In Japanese Patent Publication No. 4-17622, cooked rice is formed into a lump and frozen, the seasoning liquid is frozen in a sheer bed, and then the lump frozen rice is placed in a predetermined position in a container, and a sherbet-like seasoning is placed. A method for producing a liquid cooked frozen food is disclosed in which a liquid is poured and filled, followed by cooling and curing and packaging. The following problems are pointed out in these methods.
(1) Cooking time is too long. (2) There are many heating irregularities at the time of cooking, and in an overheated part, the starch grains in the cooked rice grains become paste-like and the taste is remarkably deteriorated. (3) Uneven heating due to differences in microwave oven models. (4) Industrial equipment requires a large amount of equipment costs and has a low production capacity.
[0003]
[Problems to be solved by the present invention]
The present invention is an improvement of the drawbacks of such conventional frozen foods such as miscellaneous foods, rice cakes, risottos and the production method thereof, and can be eaten immediately by heating in a microwave oven. An object of the present invention is to provide a high-quality product having an appropriate hardness such as tea pickles and a characteristic texture and a method for producing the product.
[0004]
[Means for Solving the Problems]
As a result of various investigations in order to overcome such conventional problems, the present invention uniformly mixes rice that has been frozen in the form of roses with a seasoning liquid such as soup or broth that has been frozen in the form of small solids. It was completed by finding that the frozen food was suitable for the above purpose.
The frozen food of the present invention is a frozen food in which the mixing ratio of seasoned liquid such as cooked rice frozen in a rose shape and soup or soup stock frozen in a small solid form is preferably 25:75 to 70:30. Further, the present invention is to freeze a seasoning liquid such as liquid soup or soup stock at -5 to -20 ° C, and then cut or crash in a freezing temperature atmosphere so that the long side becomes a size of 1 mm to 50 mm, or an ice tray This is a method for producing frozen foods in which a small solid soup or broth is prepared by freezing and then uniformly mixed with rose-shaped frozen cooked rice.
[0005]
The frozen food as used in the present invention refers to assorted cooking, risotto, rice cake, tea pickles and the like. Moreover, what combined frozen rice and frozen seasoning liquid or frozen sauce, or frozen soup, such as curry rice, hayashi rice, and doria, may be used.
The frozen food of the present invention and the production method thereof will be described below.
The frozen food of the present invention is prepared by the following steps.
a) A step of cooking rice by a conventional method and freezing cooked rice prepared by mixing seasonings and ingredients as necessary.
b) A step of cooking seasoning liquids such as soup and soup stock, and further freezing into small solids. c) A step of uniformly mixing frozen cooked rice and seasoning liquid such as frozen soup or broth in a certain ratio.
d) A step of packaging and freezing storage.
The above step a) is a step of freezing rice in a rose shape by a quick freezing method by cooking rice by a conventional method or seasoning it, and cooking cooked rice mixed with ingredients or cooked together with ingredients. It is. In order to freeze the cooked rice in a rose shape, it is important to lower the temperature to −18 ° C. within 20 minutes after cooking. In addition, the rice rice frozen in the shape of the rose of this invention means the rice rice in the state which is frozen separately and the rice grains adhere and are not forming the block.
[0006]
The next step b) is a step of forming a seasoned liquid such as cooked soup or broth into 1 to 20 g of a small solid frozen product. The small solid-like shape is preferably an angular shape that facilitates microwave absorption during cooking in a microwave oven. At this time, in order to mix the cooked rice uniformly, the length of the long side is preferably about 1 mm to 50 mm. Moreover, in order to make it easy to melt | dissolve from the frozen state at the time of cooking, and the difficulty to melt | dissolve by the temperature change in storage, it is preferable to adjust the solid content rate of seasoning liquids, such as soup or soup stock, to 1 to 10 weight%. When using a viscous material such as sauce in addition to seasoning liquid such as soup or soup stock, the viscosity range is 12,000 to 50,000 cP when measured in the temperature range of 40 to 70 ° C. It is preferable to use what was done. If it is 12,000 cP or less, moisture is separated by a temperature change during storage, and if it is higher than 50,000 cP, it is not preferable in terms of texture.
Seasoning liquids such as soup or broth frozen in small solids are frozen in a mold freezing method using a mold used in the manufacture of frozen confectionery or in a plate-like container and taken out after freezing and cut into small solids with a knife Or it can be prepared by crashing. When cutting or crushing, it is performed using a guillotine-type cutter or crusher in a temperature atmosphere of -5 to -20 ° C. When freezing in an ice tray, a seasoning liquid such as soup or broth is poured into the ice tray, frozen at -18 ° C. or lower, removed from the ice tray, and used as a small solid.
[0007]
The next step c) is a step in which the cooked rice in the form of roses and the seasoning liquid such as soup or soup in the form of a small solid are weighed at a certain ratio and mixed uniformly. In particular, it is important to accurately weigh and mix the weight per package. Uniform mixing greatly affects the flavor of the product obtained in the present invention after cooking. The mixing ratio of seasoned liquids such as cooked rice cooked in the form of roses and soup or soup frozen in the form of small solids varies depending on the product. In the case of miscellaneous cooking, rice cakes, risottos, tea pickles, etc., the mixing ratio of cooked rice in a rose shape and seasoning liquid such as soup or broth stock frozen in a small solid form is in the range of 25:75 to 70:30.
In the next step d), a three-side-sealed packaging bag is filled with a mixture of cooked rice in a rose shape and a condiment such as soup or broth frozen in a small solid form at a certain ratio. And packaging. The material of the container is a plastic film or a composite film in which an aluminum film is laminated on a plastic film. A container using a polypropylene that can be heated in a microwave oven and has freezing resistance, or a packaging material in which paper and polypropylene are laminated can also be used.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Although the frozen food of this invention is demonstrated, it is not limited to this.
First, rice is cooked in a conventional manner, and then the cooked rice in which seasonings and ingredients are mixed is obtained by freezing rice grains into a rose shape by a quick freezing method. Next, after freezing seasoning liquids such as miso soup, risotto, and soup or soup stock at −5 to −20 ° C., cut or crash so that the long side becomes 1 mm to 50 mm in the freezing temperature atmosphere Alternatively, a seasoning liquid such as soup or broth is obtained by freezing in an ice tray, frozen to -18 ° C or lower and frozen in a small solid form. Filled in a three-sided plastic bag with a homogeneous mixture of the obtained frozen frozen rice-like rice and seasoned liquid such as soup or broth frozen in a small solid form, top-sealed and packaged to obtain frozen food .
The resulting product bag is opened, opened on a plate, covered with a wrap, and heated in a microwave oven to obtain a high-quality food having an appropriate hardness and a characteristic texture. In the case of a product that is filled and sealed in a container that can be heated in a microwave oven, a food having an appropriate hardness and a characteristic texture is obtained when a hole is made in the seal portion and heating and thawing by a microwave oven.
[0009]
【Example】
Examples of the present invention will be described below.
Example 1
(1) [Preparation of miscellaneous cooking]
8 kg of white rice was cooked by a conventional method, and seasoned with 110 g of soy sauce, 1.5 kg of kelp stock, 1.2 kg of koji stock, 110 g of sake. Next, 500 kg of soy sauce and 60 g of salt were mixed in advance, and 5 kg of cooked bite-sized chicken and 850 g of sliced shiitake were mixed with cooked rice. At this time, stirring was performed so that the taste could be evenly blended with the cooked rice. Next, the cooked rice was frozen in a rose shape while being stirred by dropping the temperature to -18 ° C by a rapid freezing method. On the other hand, the soup stock is 1kg of kelp stock, 1kg of koji stock, seasoned with 10g soy sauce, 50g sake, 10g sugar and 10g salt to adjust the solid content to 3%. The mold was frozen by pouring into a mold so that the thickness was about 10 mm. When solidified to −10 ° C., it was cut into 15 mm squares using a guillotine cutter and further frozen to reduce the product temperature to −18 ° C. or lower. 100 g of the above rice frozen in a rose shape and 54 g of soup frozen in a small solid form (mixed with 35% by weight of the seasoning liquid) are mixed well to obtain a three-side sealed plastic film packaging material. The used bags were filled and sealed to obtain frozen miscellaneous cooking.
The bag was opened, wrapped in a slightly deeper dish and wrapped with a small hole, placed in a 500 W microwave oven and heated for 3 minutes and 10 seconds for thaw cooking. This product had no unevenness in heating and had a texture that was moderately hard as a casserole.
(2) [Preparation of miscellaneous cooking]
A bag of plastic film obtained in the same manner as in Example 1 and mixed in three-sides with 100 g of frozen rice cooked in the form of a rose and 160 g of the juice (mixed with 61% by weight of seasoning liquid). And sealed to obtain a frozen miscellaneous meal.
(3) [Preparation of miscellaneous cooking]
A bag of plastic film obtained in the same manner as in Example 1 and 100 g of frozen rice cooked in a small solid form and frozen in a small solid form, but mixed with 230 g of juice (70% by weight of seasoning liquid). And sealed to obtain a frozen miscellaneous meal.
[0010]
Comparative Example 1
In this comparative example, an example according to the method disclosed in Japanese Patent Publication No. 2-55023 is shown.
(1) [Preparation of miscellaneous cooking]
The soup prepared in the same manner as in Example 1 was put into a donut-shaped mold having an outer diameter of 8 cm and an inner diameter of 3 cm, and frozen in a freezer at −20 ° C. or lower to obtain 54 g of donut-shaped soup. 100 g of frozen rice in an arbitrary shape was put in the center of the soup, and then packed using a plastic film bag sealed on three sides to obtain a frozen miso. (2) [Preparation of miscellaneous cooking]
In the same manner as in (1) of Comparative Example 1, frozen frozen rice cooked food was obtained using 160 g of frozen rice cooked in a donut shape, but 160 g of juice and an arbitrarily shaped lump.
(3) [Preparation of miscellaneous cooking]
In the same manner as in (1) of Comparative Example 1, frozen frozen rice cooked food was obtained using 230 g of juice and 100 g of frozen rice in a solid shape.
[0011]
(4) [Cooking test]
Examples (1), (2), (3) in which the ratio of the seasoning liquid in Example 1 was changed and Examples (1), (2), (3) in which the ratio of the seasoning liquid in Comparative Example 1 was changed Transfer the frozen miscellaneous cooking to a dish, wrap it, and defrost and heat it in a 500 W microwave oven (Sanyo EMO-VA4 model) and a 600 W microwave oven (National NE-A740 model), and the center and surface area of the cooking at that time Table 1 shows the result of measurement for the temperature. In (1), (2), and (3) of Example 1, the temperature of the center and surface of miscellaneous cooking became almost uniform at 65 to 73 ° C., and there was no unevenness of heating. In Comparative Example 1 (1), (2), and (3), the center temperature of the miscellaneous cooking was 64 to 78 ° C, while the surface temperature was 38 to 58 ° C, and heating unevenness occurred. In addition, the product of the present invention of Example 1 had a hardness and a texture that were preferable for cooking. However, in the comparative example, since the heating nonuniformity has arisen, it did not have the preferable food texture as miscellaneous cooking.
Furthermore, it has become apparent that the product of the present invention requires a shorter cooking time than the prior art.
[0012]
[Table 1]
Example 2
[Shrimp Tomato Risotto]
8 kg of white rice was cooked by a conventional method and seasoned with 20 g of bouillon and 80 g of salt and 20 g of white wine. After cutting vegetables such as onion 200 g, carrot 100 g, and spinach 300 g, they were blanched and mixed with cooked rice. This was frozen in a rose shape by reducing the temperature to −18 ° C. by a quick freezing method. On the other hand, 15 g of garlic and 200 g of onion were roasted with 100 g of butter, 6 kg of bouillon and 3 kg of tomato were added thereto, heated and seasoned with salt and pepper to prepare a tomato sauce. The prepared tomato sauce was sterilized by heating to 90 ° C., then poured into a mold so as to have a thickness of about 10 mm, and frozen. When it became −10 ° C. after freezing, it was cut into 15 mm squares using a guillotine cutter and frozen again to −18 ° C. or lower. Filled into a bag using plastic film packaging material that is three-way sealed by weighing, mixing and mixing three types of frozen rice shrimp, 10 g, separately from 100 g of rice frozen in a rose form and 90 g of tomato sauce frozen in a small solid form And sealed to obtain a frozen risotto.
The bag was opened, wrapped in a slightly deeper dish and covered with a small hole, placed in a 500 W microwave oven, heated for 4 minutes 30 seconds, and thawed. This product was free from uneven heating and had an appropriate hardness as a risotto and a unique texture.
[0014]
Example 3
[Boiled green tea]
8 kg of white rice was cooked by a conventional method, 1 kg of heat-treated rice cake flakes and 200 g of green onion were mixed, and the temperature was lowered to −18 ° C. by a quick freezing method and frozen in a rose shape. On the other hand, 1 kg of kelp stock and 1 kg of koji stock were seasoned with 15 g of salt, and the juice was sterilized by heating to 90 ° C., poured into an ice tray that could be molded into 10 mm squares, frozen, and frozen at −18 ° C. or lower. After freezing, it was removed from the ice tray to obtain frozen soup stock. 100 g of rice frozen in a rose form and 160 g of frozen frozen solid were mixed and filled into a bag using a plastic film packaging material sealed on three sides, and sealed to obtain a frozen tea pickle.
The bag was opened, wrapped in a teacup and punctured with a small hole, placed in a 500 W microwave oven and heated for 5 minutes for thawing cooking. This product had no unevenness in heating and had an appropriate hardness and a specific texture as a tea sauce.
[0015]
【The invention's effect】
The present invention is a mixture of cooked rice that has been frozen in the form of roses and a seasoning liquid such as soup or soup that has been frozen in the form of small solids. A high quality product with a texture is obtained.
In addition, since the present invention separately cooks and freezes cooked rice and soup, the cooked rice does not absorb more moisture than necessary, does not swell starch granules, and does not cause the cooked rice to be pasty. The same quality product is obtained.
Furthermore, the present invention is a mixture of cooked rice frozen in a rose shape and a seasoning liquid such as soup or broth frozen in a small solid form. Compared to the soup frozen in blocks, it can be heated evenly without uneven heating, and cooking can be done in a shorter time.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31369096A JP3647172B2 (en) | 1996-11-25 | 1996-11-25 | Frozen food and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31369096A JP3647172B2 (en) | 1996-11-25 | 1996-11-25 | Frozen food and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH10150936A JPH10150936A (en) | 1998-06-09 |
| JP3647172B2 true JP3647172B2 (en) | 2005-05-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP31369096A Expired - Fee Related JP3647172B2 (en) | 1996-11-25 | 1996-11-25 | Frozen food and method for producing the same |
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| JP (1) | JP3647172B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003210145A (en) * | 2002-01-23 | 2003-07-29 | Nippon Suisan Kaisha Ltd | Frozen soup-containing food |
| AU2003236695A1 (en) * | 2002-06-06 | 2003-12-22 | Barilla G. E R. Fratelli S.P.A. | A method for producing frozen ready-to-eat dishes based on rice, barley, wheat or spelt |
| JP6445766B2 (en) * | 2014-02-20 | 2018-12-26 | 株式会社ニチレイフーズ | Frozen food and method for producing frozen food |
| CN103919129A (en) * | 2014-03-31 | 2014-07-16 | 梁爱华 | Porridge for treating cervical spondylosis and preparation method of porridge |
| JP5666730B1 (en) * | 2014-04-23 | 2015-02-12 | 井上製氷冷蔵株式会社 | Method for producing frozen tea bowl and frozen tea bowl |
| JP6681291B2 (en) * | 2016-07-12 | 2020-04-15 | 日本製粉株式会社 | Frozen risotto manufacturing method |
| WO2018038203A1 (en) * | 2016-08-26 | 2018-03-01 | 味の素株式会社 | Soup base |
| JP2020000026A (en) * | 2018-06-25 | 2020-01-09 | 株式会社いしだ屋 | Frozen porridge, production method of the same, and thawing method of the same |
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1996
- 1996-11-25 JP JP31369096A patent/JP3647172B2/en not_active Expired - Fee Related
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| JPH10150936A (en) | 1998-06-09 |
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