JP3811979B2 - Frozen doria or frozen gratin - Google Patents

Description

【００１３】
実施例−２ マカロニグラタン
常法によりゆでたマカロニ６０ｇをグラタン容器に入れた。その上に薄膜状にのばした１５ｇの乳化物を１枚乗せた。その上にホワイトソース７０ｇを、さらにその上にトッピングとしてエビ、チーズ、ドライパセリを乗せ、常法に従い冷凍し、冷凍マカロニグラタンを調製した。尚、乳化物は大豆油８０％、水１６％、ゼラチン４％の組成の混合品を乳化器で乳化し、１ｍｍの厚さに延ばしたものを用いた。２日間マイナス２０℃で保存した、このマカロニグラタンを２４時間冷蔵庫で解凍保存後、調理し、２５名による官能評価に供した。尚、調理はコンベックオーブンにて行った。結果は表２に示したように、具材の軟化が防止され、明らかに好ましい硬い食感が保持されている本発明品がほとんどの人に好まれた。
【００１４】
【表２】

【００１５】
【発明の効果】
具材を（１）乳製品又は（２）カゼイン若しくはゼラチンを構成成分とする乳化物でコーティングすることにより、ソースからの水分移行による具材の軟化が防止できる結果、当該具材を有する、冷凍ドリア、冷凍グラタンは好ましい食感を呈する。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to frozen doria or frozen gratin.
[0002]
[Prior art]
Recently, doria and gratin are on the market as frozen products. The growth is expected to increase in the future. In particular, it is expected that the trend of consumer arcs and ecstasy will continue to increase.
Well, in order to provide frozen doria and gratin to customers quickly (1-2 minutes) at convenience stores, etc., freeze or thaw frozen doria and gratin in the refrigerator, wait for customer order, In many cases, microwave ovens and ovens are used.
However, if the frozen product is semi-thawed or thawed in the refrigerator in this way, the moisture in the sauce of doria and gratin shifts to the rice and pasta ingredients, so the original hardness of the rice and pasta As a result, there is a disadvantage that the texture is soft and worse. Therefore, there is a long-awaited technology for overcoming this drawback.
[0003]
[Problems to be solved by the invention]
The object of the present invention is to provide a technique for maintaining the original preferable hardness of the cooked rice and pasta even when the frozen doria and gratin are half-thawed or thawed in a refrigerator and then microwaved or oven treated. It is.
[0004]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have a remarkable effect by coating rice or pasta as ingredients with (1) a dairy product or (2) an emulsion containing casein or gelatin as a constituent component. The present invention has been completed.
That is, the present invention is (1) a dairy product or (2) a frozen doria or frozen gratin characterized by using rice or pasta coated with an emulsion containing casein or gelatin as a constituent.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is described in detail below.
The present invention is applied to frozen foods in which ingredients such as cooked rice and pasta are configured with a source having a high moisture content, that is, frozen doria and frozen gratin. In the present invention, the gratin refers to a material containing pasta such as spaghetti and macaroni as ingredients.
[0006]
The type of dairy product used in the present invention is not particularly limited, but for example, butter, cheese or the like may be used.
[0007]
The emulsion containing casein or gelatin as a constituent component used in the present invention is obtained by emulsifying casein or gelatin, fats and oils and water as main ingredients. In the present invention, the term “emulsion” means an emulsion containing casein or gelatin as a constituent unless otherwise specified.
[0008]
Coating methods include: (1) soaking ingredients in dissolved dairy products or emulsions, (2) applying or spraying ingredients to dissolved dairy products or emulsions, (3) dissolved dairy products or emulsions. Any method may be used, such as mixing the ingredients and ingredients, or (4) forming a dairy product or emulsion into a thin film and sandwiching the ingredients between the ingredients and the sauce.
The amount of dairy product or emulsion used for coating is not particularly limited, but is usually 0.05 to 15 parts by weight, preferably 1 to 10 parts by weight per 1 part by weight of ingredients.
Further, in the case where the container is filled with the ingredients in a relatively uniform and smooth state, it is desirable to coat only the ingredients in the layer where the ingredient layer and the source layer are in contact.
By coating the ingredients with dairy products or emulsions in this way, softening of the ingredients due to moisture transfer from the sauce can be prevented, and a favorable texture can be obtained.
[0009]
What is necessary is just to make frozen food by a normal method except using the material obtained by processing in this way. Frozen doria and frozen gratin prepared using ingredients obtained in this way are stored at room temperature for more than 1 hour, and after cooking for more than 60 hours after thawing in a refrigerator. Has an extremely excellent characteristic that the texture does not become soft.
[0010]
【Example】
Hereinafter, the present invention will be described based on examples.
[0011]
Example-1 The rice cooking rice 60g boiled by the Doria ordinary method was put into 300g cheese which melt | dissolved with the pan. A sieve was prepared so that the rice did not fall off, and the cheeses were filtered while the cheeses were dissolved. The filtration was performed while applying warm air in order to reduce the amount of cheese to coat the rice as much as possible.
Next, put all the rice that has been cooled and hardened cheese into a container, and then sprinkle with white sauce 70g as a topping, shrimp 20g, powdered cheese 10g, and dry parsley 0.5g. Frozen doria was prepared. The frozen doria stored at −20 ° C. for 2 days was thawed and cooked in a refrigerator for 24 hours. The cooking was performed in a convex oven.
This cooked product was subjected to sensory evaluation by 22 skilled panelists. As shown in Table 1, the product of the present invention in which the softening of ingredients was prevented and the apparently hard texture was maintained was preferred.
[0012]
[Table 1]

[0013]
Example-2 Macaroni Gratin 60 g boiled macaroni was put in a gratin container. On top of that, one sheet of 15 g of the emulsion stretched in a thin film was placed. On top of that, 70 g of white sauce was further added, and shrimp, cheese and dry parsley were placed thereon as toppings, and frozen according to a conventional method to prepare frozen macaroni gratan. The emulsion used was a mixture of 80% soybean oil, 16% water and 4% gelatin emulsified with an emulsifier and extended to a thickness of 1 mm. The macaroni gratan stored at minus 20 ° C. for 2 days was thawed in a refrigerator for 24 hours, cooked, and subjected to sensory evaluation by 25 people. The cooking was performed in a convex oven. As a result, as shown in Table 2, most people liked the product of the present invention in which softening of ingredients was prevented and a clearly preferable hard texture was maintained.
[0014]
[Table 2]

[0015]
【The invention's effect】
As a result of coating ingredients with an emulsion comprising (1) dairy products or (2) casein or gelatin as constituents, it is possible to prevent the ingredients from softening due to moisture transfer from the sauce. Doria and frozen gratin exhibit a favorable texture.

Claims (1)

After coating the rice or pasta in emulsion to constituents of gelatin, a manufacturing method of a refrigeration Doria or frozen gratin, characterized in that to configured with a different source than the lactic product the boiled rice or pasta as Guzai