JP4197671B2 - Frozen seasoning liquid mass, frozen food with seasoning liquid, and method for producing the same - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a frozen seasoned liquid mass, a frozen food with a seasoned liquid, and a method for producing the same, and in particular, a frozen seasoned liquid mass suitable for performing thawing and cooking with a microwave oven, a frozen food with a seasoned liquid, and a method for producing the same. About.

  Conventionally, frozen foods with seasoning liquid, such as frozen noodles with seasoning liquid and frozen cooked rice, have been frozen in a state where the noodle mass, pasta mass or cooked rice mass and the seasoning liquid are mixed and integrated. Such a frozen food with seasoning liquid is eaten after being thawed and cooked by heating using a microwave oven or the like.

  For example, frozen spaghetti is frozen with boiled noodles and sauce mixed. As such a method for producing frozen spaghetti, boiled noodles are put into a predetermined molding container, and then the sauce is dropped in a spot shape from above using a filling machine near the center of the boiled noodles. As a result, boiled noodles and sauce are mixed and integrated. And the method of freezing this noodle and sauce with a common boil is common.

  However, the frozen spaghetti manufactured by the above-described manufacturing method is frozen in a state where most of the sauce flows into the gaps in the noodle mass, so that a frozen mass of the sauce is formed at the center of the noodle mass. For this reason, when the thawing / cooking is performed in a microwave oven, the central portion is difficult to thaw and uneven thawing occurs. In addition, since the sauce enters the gaps between the noodle chunks, the sauce does not spread on the upper surface of the noodle chunks, and thus the appearance is poor. Furthermore, at the time of manufacture, the noodles in a non-frozen state come into contact with the sauce, and the sauce soaks into the noodles. Will soak into the noodles, resulting in poor taste and texture. Such a problem occurs not only in frozen noodles such as frozen spaghetti, but also in frozen foods with seasoning liquids in general, such as frozen cooked rice such as frozen curry.

  Therefore, frozen food with seasoning liquid in which the frozen seasoning liquid mass is placed on the frozen main ingredient mass, and the upper surface of the spaghetti that has been boiled and frozen are covered with sauces uniformly. The thing which integrated noodles with noodles is disclosed (for example, refer patent documents 1 and 2). Such a thing can prevent the frozen mass of the sauce from forming at the center of the noodle mass, etc., but when the sauce is highly fluid when thawed and cooked in a microwave oven, the sauce is a spaghetti mass. So that the sauces are not placed on the top surface of the spaghetti, and thus the appearance is poor, and when the fluidity of the sauces is low, the entanglement between the sauces and the spaghetti is bad, The taste is poor.

In addition, as a method for filling a white sauce of gratin in a layered manner, it is composed of two layers of white sauce, each of which is blended with a different amount of a specific amount of solid (for example, see Patent Document 3) The thing (for example, refer patent document 4) which freezes a seasoning liquid, an ingredient, and egg liquid separately, and laminates | stacks egg liquid layer up is disclosed. However, paying attention only to the appearance of the finished product, the entanglement between the seasoning liquid and the main ingredients is also examined, and it does not improve the taste, but differs from that of the present invention.
JP 2004-49224 A JP 7-31397 A Japanese Patent No. 3133923 Japanese Patent Publication No. 8-15415

  The present invention has been made in order to solve the above-described problems, and has a good taste and texture, a good appearance after cooking, and a frozen seasoning liquid that can be easily thawed and cooked. It aims at providing frozen food with a lump and seasoning liquid, and its manufacturing method.

  The frozen seasoning liquid mass of the present invention is a frozen seasoning liquid mass in which a first layer containing a frozen first component and a second layer containing a frozen second component are laminated, and at 60 ° C. The fluidity is different between the first component and the second component.

  In the frozen food with seasoning liquid of the present invention, the first layer containing the first component frozen and the second layer containing the second component frozen are laminated on the frozen main ingredient lump. The frozen seasoned liquid mass is a frozen food with a seasoned liquid in which the frozen seasoned liquid mass is arranged, and the frozen seasoned liquid mass is arranged with the second layer facing down, and the fluidity at 60 ° C. is higher than that of the second component. The first component is lower.

  According to such a configuration, when the second layer of the frozen seasoned liquid mass is thawed when thawed / cooked in a microwave oven or the like, it is transmitted to the main ingredient lump because of its high fluidity. It becomes possible to attach the seasoning liquid throughout, the entanglement between the main ingredients and the seasoning liquid is good, the taste and texture are good, and when the first layer of the frozen seasoning liquid mass is thawed, it flows Because of its low nature, it can penetrate into the main ingredient lump after the second layer or remain on the top surface of the main ingredient lump, and the appearance of the finish can be improved by the ingredients used for the first layer. Becomes better.

  In addition, the fluidity | liquidity in 60 degreeC means the fluidity | liquidity in the temperature at the time of the normal eating thawed and cooked with the microwave oven etc.

  In the present invention, the main ingredient lump is preferably a noodle lump, a pasta lump, or a cooked rice lump.

  And this invention is arrange | positioned so that the outer periphery of the said frozen seasoning liquid lump may settle in the outer periphery of the said main ingredient lump in planar view, and the bottom part of the said frozen seasoning liquid lump is buried in the said main ingredient lump. In addition, it is preferable that the upper part of the frozen seasoning liquid mass protrudes from the peripheral upper surface of the main ingredient mass.

  According to such a configuration, since the bottom outer periphery of the frozen seasoned liquid mass is supported by the side wall of the recess formed in the main ingredient mass, the frozen seasoned liquid mass is displaced from the main ingredient mass during packaging, transportation, etc. Or separation can be prevented. In addition, since the entire product can be made thinner by the amount of frozen seasoning liquid mass embedded, it is possible to reduce logistics costs and to reduce manufacturing costs by reducing consumption of packaging materials. It becomes possible. And by thinning, it becomes possible to heat the whole uniformly in a short time during thawing and cooking.

  Furthermore, the manufacturing method of the frozen food with seasoning liquid of this invention is the 2nd containing the 2nd component formed by freezing the 1st layer containing the 1st component frozen on the frozen main ingredient lump. A method for producing a frozen food with a seasoning liquid, in which a frozen seasoning liquid mass laminated with a layer is disposed, wherein the first component is stored in a container for freezing a seasoning liquid and frozen to obtain a first layer. One step, a second step in which the second component having higher fluidity at 60 ° C. than the first component is stored in a seasoning liquid freezing container and frozen to obtain a frozen seasoned liquid mass, and the cooked main ingredients A frozen process in which the frozen seasoned liquid mass taken out from the seasoning liquid freezing molding container is placed and frozen with the second layer down, and the frozen seasoned liquid mass in plan view in the freezing process. Of the frozen seasoning is arranged so that the entire outer periphery of the main ingredient is contained within the outer periphery of the main food ingredient lump. With the bottom of the mass is embedded in the main food mass, so that the upper portion of the freezing liquid seasoning mass protrudes from the peripheral upper surface of the main ingredients mass.

  Moreover, the manufacturing method of the frozen food with a seasoning liquid of this invention is the 2nd containing the 2nd component formed by freezing the 1st layer containing the 1st component frozen on the frozen main ingredient lump. A method for producing a frozen food with a seasoning liquid in which a frozen seasoning liquid mass laminated with a layer is disposed, wherein the second component is stored in a container for seasoning liquid freezing and frozen to obtain a second layer. One step, a second step in which the first component having a lower fluidity at 60 ° C. than the second component is contained in a seasoning liquid freezing container and frozen to obtain a frozen seasoned liquid mass, and the cooked main ingredients A frozen process in which the frozen seasoned liquid mass taken out from the seasoning liquid freezing molding container is placed and frozen with the second layer down, and the frozen seasoned liquid mass in plan view in the freezing process. Of the frozen seasoning liquid is disposed so that the entire outer periphery of the main ingredient is contained within the outer periphery of the main ingredient lump. With the bottom of is buried in the main food mass, so that the upper portion of the freezing liquid seasoning mass protrudes from the peripheral upper surface of the main ingredients mass.

  According to such a configuration, the main ingredient lump and the frozen seasoning liquid lump are integrated in an independent and non-mixed state, so that it is possible to prevent the seasoning liquid from penetrating into the center of the main ingredient lump etc. Become. As a result, it becomes possible to prevent the frozen mass of the seasoning liquid from forming in the center of the main ingredient mass, so that it can be easily thawed and cooked in a microwave oven or the like without causing thawing unevenness. It becomes.

  Furthermore, according to the frozen food with seasoning liquid produced in this way, when the second layer of the frozen seasoning liquid mass is thawed when thawed and cooked in a microwave oven or the like, the main ingredient mass because the fluidity is high It is possible to attach the seasoning liquid over almost the whole of the main ingredients, the entanglement between the main ingredients and the seasoning liquid is good, the taste and texture are good, and the frozen seasoning liquid mass When the first layer is thawed, since it has low fluidity, it can penetrate into the main ingredient lump after the second layer, or can remain on the upper surface of the main ingredient lump. Depending on the ingredients used in one layer, the finish looks good.

  In addition, since the bottom outer periphery of the frozen seasoned liquid mass is supported by the side walls of the recesses formed in the main ingredient mass, the frozen seasoned liquid mass is displaced or separated from the main ingredient mass during packaging, transportation, etc. Can be prevented. In addition, since the entire product can be made thinner by the amount of frozen seasoning liquid mass embedded, it is possible to reduce logistics costs and to reduce manufacturing costs by reducing consumption of packaging materials. It becomes possible. And by thinning, it becomes possible to heat the whole uniformly in a short time during thawing and cooking.

  Thus, according to the frozen seasoned liquid mass and frozen food with seasoned liquid of the present invention, when the second layer of the frozen seasoned liquid mass is thawed when thawed and cooked in a microwave oven or the like, the fluidity is high. Because it is transmitted to the main ingredient mass, it becomes possible to attach the seasoning liquid over almost the entire main ingredient, the entanglement between the main ingredient and the seasoning liquid is good, the taste and texture are good, and the frozen When the first layer of the seasoning liquid mass is thawed, the fluidity is low, so that it can penetrate into the main ingredient lump after the second layer or remain on the upper surface of the main ingredient lump. The food used in the first layer improves the appearance of the finished product.

  Embodiments of the present invention will be described below with reference to the drawings. In the embodiment, frozen noodles with seasoning liquid will be described as an example of frozen food with seasoning liquid.

  FIG. 1 is a schematic plan view of a frozen noodle with seasoning liquid of the present invention, and FIG. 2 is a cross-sectional view taken along line AA of FIG.

  As shown in FIGS. 1 and 2, the frozen noodle 5 with seasoning liquid is composed of a noodle mass 1 and a frozen seasoned liquid mass 2.

  The noodle mass 1 has a flat rectangular shape having a rectangular parallelepiped concave portion on the upper surface. The opening shape of the concave portion of the noodle mass 1 is similar to the upper surface of the noodle mass 1, and the concave portion of the noodle mass 1 is located at approximately the same distance from each side of the upper surface of the noodle mass 1, and substantially the upper surface of the noodle mass 1. It is formed on the entire surface. Here, the noodle mass 1 corresponds to the main food mass.

  The frozen seasoning liquid mass 2 is formed by laminating a first layer 3 having a shape of a part of an elliptical sphere so that the second layer 4 covers the outer surface of the spherical surface of the first layer 3, and is a flat rectangular body as a whole. It has a shape. In addition, the upper surface and lower surface of the frozen seasoning liquid mass 2 are the same as the opening shape of the concave portion of the noodle mass 1.

  The frozen seasoning liquid mass 2 is arranged in the concave portion of the noodle mass 1 with the second layer 4 facing down. That is, the frozen seasoning liquid mass 2 is disposed so as to substantially cover the entire upper surface of the noodle mass 1.

  In addition, as shown in FIG. 2, the lower part of the frozen seasoning liquid mass 2, that is, the portion from the lower surface to the predetermined height is buried in the noodle mass 1, and the upper part of the frozen seasoning liquid mass 2, that is, the predetermined A portion from the height to the upper surface protrudes from the upper surface of the periphery of the noodle block 1. The concave portion of the noodle mass 1 is formed by the frozen seasoning liquid mass 2 being buried in the noodle mass under its own weight when the seasoning liquid mass 2 is placed on the noodle mass having a flat rectangular shape. The

  The noodle mass is prepared by freezing and freezing pasta such as spaghetti and macaroni, udon, buckwheat, and Chinese noodles that have been boiled and gelatinized by a conventional method.

  The first layer contains the first component and is frozen and frozen.

  The second layer contains a second component and is frozen and frozen.

  At this time, it is preferable that the fluidity at 60 ° C. is lower in the first component than in the second component, and the first component is fluid enough to hardly penetrate into the main ingredient mass at the time of eating after heating and thawing. In addition, it is more preferable that the second component is adjusted to a fluidity that allows it to easily penetrate into the main ingredient lump when eating after heating and thawing.

  Moreover, the said 1st layer and / or 2nd layer may contain the ingredient, seasoning component, seasoning, etc. which are frozen as needed.

Further, the thickness of the first layer and the thickness of the second layer are not particularly limited and can be changed as appropriate.
Moreover, the frozen seasoning liquid mass may have a multilayer structure of three or more layers. For example, a third layer containing ingredients frozen may be formed on the first layer.

  The shape of the first layer and / or the second layer is not limited to the shape in the above embodiment. For example, both the first layer and the second layer may have a rectangular parallelepiped shape.

  And the shape of the said noodle block and / or frozen seasoning liquid block is not limited to the shape in said embodiment. For example, it may be a cylindrical shape.

  Furthermore, the frozen seasoning liquid mass is not necessarily limited to a shape similar to the noodle mass. The frozen seasoning liquid mass may be different from the noodle mass as long as it is smaller than the noodle mass and fits in the noodle mass in plan view. For example, in a plan view, a configuration in which a circular frozen seasoning liquid mass is arranged on a rectangular noodle mass is also possible. In order to attach the seasoning liquid to the whole noodles, it is preferable to cover the top surface of the noodle mass with the frozen seasoning liquid mass as widely as possible, so the shape of the frozen seasoning liquid mass is similar to that of the noodle mass as in the above embodiment. Is preferable.

  Next, an example of the manufacturing method of the frozen noodles with seasoning liquid of this invention is demonstrated.

  First, the noodles obtained by a conventional method are boiled and subjected to a gelatinization treatment, and then cooled or allowed to cool. Then, the noodles are put into the noodle freezing container in a predetermined amount by boiling. Here, as the noodle freeze molding container, an approximately rectangular parallelepiped shape having an opening at one end is used. This noodle freeze molding container is made of a material having freezing resistance, for example, plastic such as polyethylene, paper, or a laminate material thereof.

  On the other hand, the 1st seasoning liquid containing a 1st component and the 2nd seasoning liquid containing the 2nd component whose fluidity | liquidity in 60 degreeC is higher than a 1st component by a predetermined | prescribed cooking method are prepared. In addition, in order to adjust the fluidity of the first seasoning liquid and the second seasoning liquid at 60 ° C., in addition to the method using the fluidity of the raw material itself, for example, increasing the blending amount of water or the like And a method for increasing the fluidity and a method for increasing the fluidity by reducing the amount of the thickener used.

  Furthermore, a container for freezing the seasoning liquid is prepared. Here, as the seasoning liquid freeze-molding container, a container having a substantially rectangular parallelepiped shape having an opening at one end and having a rectangular bottom and a shorter vertical and horizontal length than the aforementioned noodle freeze-molding container is used. Such a seasoning liquid freezing mold container is made of the same material as the aforementioned noodle freezing mold container.

  And after putting a predetermined quantity of 1st seasoning liquid into the container for seasoning liquid freezing molding, the 1st seasoning liquid is frozen and frozen with the container for seasoning liquid freezing molding. Thereby, the first layer 3 is obtained. Further, after a predetermined amount of the second seasoning liquid is put on the frozen first layer 3 of the seasoning liquid freezing molding container, the second seasoning liquid is frozen and frozen together with the seasoning liquid freezing molding container. Thereby, the frozen seasoning liquid mass 2 is obtained.

  Subsequently, the rectangular parallelepiped shaped frozen seasoning liquid mass 2 is taken out from the seasoning liquid freezing molding container, and the second layer 4 is positioned so as to be located at approximately the same distance from each side of the upper surface of the noodle mass in the noodle freezing molding container. Place with down. When the frozen seasoning liquid mass 2 is placed on the upper surface of the noodle mass in this way, a concave portion is formed in the noodle mass due to its own weight, and a part of the frozen seasoning liquid mass 2 is buried in the noodle mass. It becomes. Thereby, the bottom part outer peripheral part of the frozen seasoning liquid lump 2 is supported by the side wall of the recessed part formed in the noodle lump.

  After arrange | positioning the frozen seasoning liquid lump 2 as mentioned above, the noodle lump and the frozen seasoning liquid lump 2 are frozen and frozen with the container for noodle freezing molding. When the noodle mass is frozen, the frozen noodle 5 with seasoning liquid is taken out from the noodle freezing container, and this is put into a packaging container. As packaging containers, bags such as microwave oven pouches and containers such as trays and dishes are used. Here, for example, a rectangular parallelepiped tray having an opening at one end is used. As a constituent material of such a packaging container, since heat resistance that can withstand microwave heating, cold resistance that can withstand freezing storage, water resistance, etc. are required, plastic such as polyethylene and polypropylene, various paper materials, or A material capable of transmitting microwaves such as a laminate material thereof is used.

  In the frozen noodles 5 with seasoning liquid of the present embodiment manufactured in this way, the noodle mass 1 and the frozen seasoned liquid mass 2 are individually and in an unmixed state and integrated and frozen, It is possible to prevent the seasoning liquid from getting into the noodle mass 1 during frozen storage distribution. Thereby, the following effects are obtained.

  That is, since it becomes possible to prevent the seasoning liquid from entering the noodle mass 1 and forming a frozen mass of the seasoning liquid, it can be easily thawed and cooked in a microwave oven without causing uneven thawing. It becomes possible.

  Moreover, since the frozen seasoning liquid mass 2 is made smaller than the noodle mass 1 and part of the frozen seasoning liquid mass 2 is buried in the noodle mass 1 by its own weight, the following effects are obtained.

  That is, since the bottom outer peripheral part of the frozen seasoning liquid mass 2 is supported by the side wall of the recess formed in the noodle mass 1, the frozen seasoning liquid mass 2 deviates from or separates from the noodle mass 1 during packaging or transportation. Can be prevented, and a product that is hard to break can be realized.

  Further, the entire product can be made thinner by the amount of the frozen seasoning liquid mass 2 buried in the noodle mass 1. Therefore, it is possible to reduce the distribution cost and increase the number of products displayed. Further, since the consumption of the product packaging material can be reduced as much as the thickness is reduced, the manufacturing cost can be reduced. Furthermore, thin frozen noodles can be heated uniformly by microwave heating. For this reason, it becomes possible to heat easily in a short time.

  In addition, the frozen seasoning liquid mass 2 is formed by laminating the first layer 3 and the second layer 4, and is arranged with the second layer 4 facing down, and has a fluidity at 60 ° C. higher than that of the second component. Since the first component is made lower, the following effects can be obtained.

  That is, when thawing / cooking in a microwave oven etc., when the second layer 4 is thawed, it is transferred to the main ingredient lump because of its high fluidity, so the seasoning liquid adheres to almost the entire main ingredient. The entanglement between the main ingredient and the seasoning liquid is good, the taste and texture are good, and when the first layer 3 is thawed, the fluidity is low and the main layer is delayed after the second layer. It is possible to penetrate into the food ingredient lump or to remain on the upper surface of the main ingredient lump, and the appearance of the finished product is improved by the ingredients used for the first layer.

  Further, when the second layer 4 of the frozen seasoning liquid mass 2 protruding from the noodle mass 1 is thawed, it flows over the noodle mass and spreads appropriately, so that the frozen seasoning liquid mass 2 is not disposed. It also becomes possible to make the seasoning liquid adhere to the peripheral part. Moreover, since the frozen seasoning liquid lump 2 is smaller than the noodle lump 1, it is possible to prevent the seasoning liquid from dripping on the portion outside the noodle lump when thawing and cooking.

  The shapes of the noodle freezing container, seasoning liquid freezing container and packaging container used in the present invention are not limited to the shapes in the above embodiments. For example, a cylindrical tray or dish may be used as a container for noodle freezing molding, a container for seasoning liquid freezing molding, and a container for packaging, or tapered so that the cross section becomes wider toward the opening. A tray or dish may be used.

  If the frozen seasoning liquid mass 2 can be molded so that the size of the frozen seasoning liquid mass 2 is smaller than that of the noodle mass 1, the same container is used as the seasoning liquid freezing molding container and the noodle freezing molding container. May be. For example, an inverted frustoconical container that is tapered so that its cross section becomes wider toward the opening so that it can be easily removed after freezing may be used in common when freezing noodles and seasoning liquids. . In this case, the size of the frozen surface formed on the opposite side of the bottom of the container in the frozen seasoning liquid mass 2 and the noodle mass 1 is reduced by making the height of the seasoning liquid to be filled in the container lower than the height of the noodle mass. In contrast, the frozen seasoning liquid mass 2 is smaller than the noodle mass 1. Therefore, the frozen seasoning liquid mass 2 corresponding to the surface shape of the noodle mass 1 and smaller in size than the noodle mass 1 can be easily produced in a common container.

  In addition, in the above, although the frozen noodle with seasoning liquid was demonstrated as frozen food with a seasoning liquid which concerns on this invention, this invention is not limited to frozen noodles, Frozen cooked rice with a seasoning liquid may be sufficient. For example, it may be frozen curry, frozen coconut rice, frozen rice cake, frozen doria, and the like. In this case, the frozen frozen seasoning liquid mass is arranged on the frozen cooked rice mass in the same manner as the arrangement of the noodle mass 1 and the frozen seasoning liquid mass 2 in the case of the aforementioned frozen noodles (FIGS. 1 and 2). reference).

  Here, the cooked rice lump corresponds to the main ingredient lump. As the cooked rice constituting the cooked rice lump of the frozen cooked rice with seasoning liquid, for example, white rice, brown rice, glutinous rice, etc., which is cooked and gelatinized by a conventional method, is used. Examples of the first component constituting the frozen seasoned liquid mass include soft-boiled egg sauce and cheese sauce. Examples of the second component constituting the frozen seasoned liquid mass include ketchup sauce and beef sauce. Can be mentioned.

  In addition, thawing / cooking is not limited to a method using a microwave oven. For example, for frozen doria, etc., thawing / cooking is performed in an oven.

  The present invention will be specifically described below based on preferred examples thereof, but the present invention should not be construed as being limited based on the disclosure of these examples.

(Example 1)
Spaghetti (thickness 1.7 mm) obtained by a conventional method was boiled for 9 minutes, then water was drained, allowed to cool, and cooled to room temperature. Then, 200 g of this noodle was weighed and divided into small portions, and placed in a plastic noodle freezing container having a rectangular bottom surface (155 mm × 115 mm).

  On the other hand, 10 kg of vegetable oil and 5 kg of butter are dissolved at 60 ° C., and 155 kg of milk, 5 kg of fresh cream, 110 kg of water, 9 kg of starch, 4 kg of cheese, extract seasoning 3 kg, powder seasoning 2.5 kg, salt 7 kg, xanthan gum 0 .5 kg and carotene pigment 0.15 kg were added. And after heating to 85 degreeC, heating was stopped and it stood to cool for 60 minutes, and obtained carbonara sauce.

  Next, 5 g of bacon cooked and finely cut by a predetermined method was weighed into small portions, and placed in a plastic seasoning liquid freeze molding container having a rectangular bottom surface (145 mm × 105 mm).

  Then, a half-ripe egg sauce (fluidity at 60 ° C. lower than that of carbonara sauce) cooked by a predetermined method was weighed into 50 g portions and subdivided into a seasoning liquid freeze-molding container containing bacon. And this was frozen for 60 minutes with -18 degreeC with the container for seasoning liquid freezing molding, and the 1st layer 3 was obtained.

  Further, 90 g of carbonara sauce was weighed into small portions and placed on the frozen first layer 3 in the seasoning liquid freezing molding container. And this was frozen for 60 minutes with -18 degreeC with the container for seasoning liquid freezing molding, and the frozen seasoning liquid lump 2 was obtained.

  After the noodle mass is flattened in the noodle freezing container so as to have a uniform thickness, the second layer 4 is placed on the upper surface of the noodle mass with the frozen seasoning liquid mass 2 taken out from the seasoning liquid freezing molding container. I put it down. Here, as shown in FIG.1 and FIG.2, the frozen seasoning liquid lump 2 was arrange | positioned so that it might be located substantially equidistant from each edge | side of the upper surface of the noodle lump 1, and may cover the whole upper surface of the noodle lump 1 substantially uniformly. Next, the noodle mass on which the frozen seasoning liquid mass 2 is placed is quickly frozen and frozen together with the container for noodle freezing molding, and the frozen seasoning liquid mass is placed on the frozen noodle mass 1 as shown in FIGS. Frozen spaghetti 5 in which 2 was arranged was obtained. Then, this was taken out from the noodle freeze molding container and sealed in a microwave oven pouch according to a predetermined method.

  The obtained frozen spaghetti 5 was heated together with a microwave pouch for 6 minutes and 30 seconds in a home microwave oven (500 w), defrosted and cooked, transferred to a dish, and sampled. In the spaghetti after thawing, the color of the sauce did not soak into the noodles as often seen in frozen spaghetti, and the same texture as that immediately after applying the seasoning liquid to the boiled spaghetti was obtained . Furthermore, since the egg sauce spreads on the spaghetti, the egg sauce is placed on the top surface of the spaghetti, the appearance is good, and the carbonara sauce is transmitted to the spaghetti mass, so almost all of the spaghetti Carbonara sauce can be attached throughout, and the entanglement between spaghetti and carbonara sauce is good and the taste is good.

It is a typical top view of frozen noodles with seasoning liquid concerning an embodiment of the invention. It is sectional drawing along the AA line of FIG.

Explanation of symbols

1 Noodle mass 2 Frozen seasoning liquid mass 3 First layer 4 Second layer 5 Frozen noodles with seasoning liquid

Claims (4)

A frozen seasoning liquid mass in which a first layer containing a first component frozen and a second layer containing a second component frozen is laminated on a frozen main ingredient lump. Frozen food with seasoning liquid,
The frozen seasoning liquid mass is disposed with the second layer down, and the fluidity at 60 ° C. is lower in the first component than in the second component ,
In the plan view, the entire outer periphery of the frozen seasoning liquid mass is disposed so as to be within the outer periphery of the main ingredient mass,
The bottom part of the frozen seasoning liquid mass is buried in the main ingredient lump, and the upper part including at least a part of the second layer of the frozen seasoning liquid mass protrudes from the peripheral upper surface of the main ingredient lump. Frozen food with seasoning liquid. The frozen food with seasoning liquid according to claim 1, wherein the main ingredient chunk is a noodle chunk, pasta chunk, or cooked rice chunk. A frozen seasoning liquid mass in which a first layer containing a frozen first component and a second layer containing a frozen second component are stacked is disposed on a frozen main ingredient lump. A method for producing a frozen food with seasoning liquid,
The first component is stored in a container for seasoning liquid freezing and frozen to obtain a first layer;
A second step in which a second component having a higher fluidity at 60 ° C. than the first component is contained in a container for freezing a seasoning liquid and frozen to obtain a frozen seasoned liquid mass;
A frozen process in which the frozen seasoning liquid mass taken out from the seasoning liquid freezing molding container is placed on the second layer down and frozen on the cooked main ingredient,
In the freezing step, the entire outer periphery of the frozen seasoned liquid mass in a plan view is arranged so as to be contained within the outer periphery of the main food mass,
The bottom part of the frozen seasoning liquid mass is buried in the main ingredient lump, and the upper part including at least a part of the second layer of the frozen seasoning liquid mass protrudes from the peripheral upper surface of the main ingredient lump. The manufacturing method of the frozen food with seasoning liquid characterized by the above-mentioned. A frozen seasoning liquid mass in which a first layer containing a frozen first component and a second layer containing a frozen second component are stacked is disposed on a frozen main ingredient lump. A method for producing a frozen food with seasoning liquid,
The second component is stored in a container for seasoning freeze molding and frozen to obtain a second layer;
A second step in which a first component having a lower fluidity at 60 ° C. than the second component is contained in a seasoning liquid freezing container and frozen to obtain a frozen seasoned liquid mass;
A frozen process in which the frozen seasoning liquid mass taken out from the seasoning liquid freezing molding container is placed on the second layer down and frozen on the cooked main ingredient,
In the freezing step, the entire outer periphery of the frozen seasoned liquid mass in a plan view is arranged so as to be contained within the outer periphery of the main food mass,
The bottom part of the frozen seasoning liquid mass is buried in the main ingredient lump, and the upper part including at least a part of the second layer of the frozen seasoning liquid mass protrudes from the peripheral upper surface of the main ingredient lump. The manufacturing method of the frozen food with seasoning liquid characterized by the above-mentioned.

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