JP4725856B2 - Frozen food and method for producing the same - Google Patents

Description

The present invention relates to a method for producing a frozen food packaged with a natural material impregnated with water. More specifically, the present invention relates to a frozen food having a thickness of 4 cm or more and a method for producing the same, which can be easily heated and thawed in a microwave oven.

Japanese Patent Laid-Open No. 9-165067 (hereinafter referred to as Patent Document 1) states that “in the present invention, the depth of the space formed on the hot water surface and the bottom of the lid is not particularly limited, but the capacity, heating rate and microscopic capacity of the entire thawing container are not limited. Considering that the irradiation depth of the wave is usually 2 cm, it is preferably 2 cm or less, more preferably 0.5 to 2 cm, and further preferably 1 to 2 cm. For the same reason, the thickness of cooked rice is preferably at least less than 4 cm, more preferably about 2 cm.
In the present invention, at least one fine hole can be provided on the bottom of the lid for storing the frozen cooked rice, that is, on the space portion side of the lid.
By providing the fine holes, steam can be supplied into the lid, and the cooking time of the frozen cooked rice can be shortened. The effect increases as the number of micropores increases and the pore size increases, but the odor of soup moves to the cooked rice, or the frozen cooked rice on the lid spills into the container body before thawing, etc. It is preferable to select, for example, several fine holes of about 0, 1 to 2 mm are provided.
Examples of the noodles used in the present invention include Chinese noodles such as ramen, buckwheat noodles such as kake soba, and udon noodles. There are no particular restrictions on the method of freezing these noodles, but it is preferable to freeze by spraying lecithin liquid or gelatin liquid when freezing the raw heat of noodles fried in hot water. , The sticking between the noodles after rough heat is prevented, and the freezing portion in the frozen noodles can be reduced, so that the time of overheating at the time of thawing can be shortened and a firm noodle can be obtained (Patent Document) 1 paragraph number 0010 to 0010 paragraph). Is described.

Means for solving the problem of Japanese Patent Application Laid-Open No. 2002-291456 (hereinafter referred to as Patent Document 2) includes the following description.
“Therefore, the frozen material is sealed in a bag larger than the volume of the frozen material, and even if this bag is left in place, an appropriate amount of steam and vapor pressure fill the bag, and the remaining excess steam Moisture and excess pressure should be removed from the bag at the start of heating.
Also, with the bag with the frozen material sealed, put the pressure adjustment pinhole on the top and the highest part of the bag's front surface, and steam is the highest part due to the entto effect during cooking. Go out smoothly from. It is difficult for the vapor to condense due to the entz effect. Of course, the position of the pressure adjustment pinhole is changed according to the shape, softness and hardness of the frozen material. For example, if it is a jelly-like material, it may expand by heating and block the pressure adjusting pinhole. In this case, a pressure adjusting pinhole must be provided outside the expansion range of the material. "
Further, the effects of the invention are described below.
"Frozen steamed confectionery, room temperature steamed confectionery, fish liquor steamed, steamed, cooked in a steamed state. Even if liquid is in the frozen state, liquid can leak from the pressure control pinhole. Don't worry, even if it's not a special bag, you can just attach a pressure adjustment pinhole from the beginning.It's originally a bag that becomes garbage.There is no need to cost such a thing. Since there is only a pressure-control pinhole on the surface, even if you chin in the bag, the melted liquid will accumulate inside the bag and will not spill out. , If you put the amount of each serving in a bag and freeze it for distribution, consumers can eat the steamed crab in a bag in a microwave oven very conveniently. As well as summer dishes In addition, for example, seafood on remote islands cannot be shipped because of transportation problems, but with this processed form, rare fish are inserted into this bag and frozen for consumption. Frozen seafood can be eaten as it is in season without losing taste, as long as it leads to the activation of the remote islands. Simple, convenient and delicious bags of buns make frozen food more delicious. "
Japanese Patent Laid-Open No. 2000-201661 (hereinafter referred to as Patent Document 3) states that “the food 11 to be a frozen food is not particularly limited in its type and production method, and various foods generally distributed as frozen food such as white rice, Shrimp, rice balls, cooked rice such as omelet rice, hamburgers such as hamburger and meatballs, grilled rice, meat bun, fried noodles, takoyaki, various side dishes, croquettes, fried white fish, fried chicken, spring rolls, fried food like donuts Various foods such as doria, gratin, and hot cakes can be targeted, and the size and shape are not limited (paragraph 0011).
In addition, the freezing treatment can be performed either before or after twist packaging depending on the type of food. In general, it is industrially preferable to twist food after freezing treatment. . Furthermore, the method for thawing frozen food is also arbitrary, and it can be thawed or heated by a well-known thawing method such as microwave answering, natural thawing, steam thawing, etc. Depending on the type and condition of the food to be packaged, various materials that are used and available as various food packaging materials can be used. For example, synthetic resin films such as polyethylene, polypropylene, and polyvinylidene chloride or Sheets, paper, synthetic resin nonwoven fabrics and the like can be used (paragraph number 0013).
In the ratio to the peripheral length (perimeter) of the frozen food, the range of 2/3 to 1/20, preferably 1/2 to 1/10, particularly 1/3 to 1/10 of the circumference. Is optimal. When the overlap ratio exceeds 2/3, it becomes difficult for the steam to escape and it becomes difficult to take out the food. Moreover, if it is less than 1/20, the twisted package may loosen and the content food may be exposed or jumped out (paragraph 0015).
On the other hand, the specific dimension of the overlap allowance R depends on the size and softness of the food, but in the size and shape of the frozen food generally distributed in the market, the minimum overlap at the center portion thereof. The allowance is 3 to 100 mm, preferably 10 to 60 mm, more preferably 15 to 40 mm, and it is preferable to set this dimension within the above range. In this case, food is exposed when the overlap allowance is less than 3 mm. Or when it exceeds 100 mm, it becomes difficult to take out food (paragraph number 0016). Is described.
Japanese Patent Laid-Open No. 2005-58150 (hereinafter referred to as Patent Document 4) states that “thawing by microwave irradiation is known and used as microwave oven thawing in general households, but the microwave penetrates into the food. Since heat is generated here, rapid thawing from inside the food becomes possible.
However, due to the unique absorption characteristics of microwaves, there is a drawback that the temperature distribution in the food tends to be non-uniform. That is, the microwave penetrates into the food and is mainly absorbed by water molecules. However, in the frozen state, most of the water is in an ice state, and the absorption of the microwave is extremely small. When a part of the food is in a thawed state and water is present, the microwave is intensively absorbed in the thawed part and heats the part, causing a significant temperature unevenness in the food. There was a case. Especially when the frozen food is raw fish with a lot of water like tuna,
In a conventional microwave oven, the surface of the food is first thawed by receiving radiated microwaves as well as radiated heat and conduction heat from the inner wall of the room temperature, and the tip part of the microwave oven concentrates microwaves in particular. It has the characteristic of being easily received and thawed. As a result, microwave absorption was concentrated on the previously thawed end portion as described above, and the end portion was likely to be overheated (so-called boiled end). Is described.
In order to solve the problem of Japanese Patent Application Laid-Open No. 2001-342354 (hereinafter referred to as Patent Document 5), “To achieve the above object, the present invention comprises at least a formed product, a food container, a tray, and a bowl. And use a material made of vegetable fiber powder and moisture.

JP-A-9-165067 JP 2002-291456 A JP 2000-201661 A JP 2005-58150 A JP 2001-342354 A

In Patent Document 1, the thickness of the frozen cooked rice is generally less than 4 cm because the microwave irradiation depth is generally 2 cm, and more preferably 2 cm, so that the thickness of the frozen food is 4 cm or more. There is a problem with doing. For example, it is a well-known fact that it is difficult to freeze a commercial rice ball and thaw it in a home microwave oven. Moreover, there is no thing with the thickness of the commercially available cooked rice put into the container made with resin etc. exceeding 4 cm.
Also in Patent Document 3, it is “more preferably 15 to 40 mm”.

Furthermore, in order to reduce the freezing part of frozen noodles, a lecithin solution or a gelatin solution is sometimes used.

In Patent Document 2, there is a pressure adjustment pinhole for adjusting the humidity, but the size of the pinhole is not shown. The bag expands simultaneously with the generation of steam, but the steam is smooth for several tens of seconds. I won't go out. When actually tried, problems such as insufficient heating, rupture and excessive drying occur. I don't know at what point the best finish.
Patent Document 3 discloses a synthetic resin film or sheet that is a vapor-impermeable packaging material as a packaging material, paper, synthetic resin in the case of foods that require moisture retention when heated in a microwave oven and thaw-cooked. A non-woven fabric is used.
Oil and fat-containing stored foods that can be stored for a long time at room temperature or in a frozen state, such as fried foods and fried foods, so that the terminal portion is likely to be overheated (so-called boiled) in Patent Document 4 When heated in a microwave oven, the moisture (free water) contained in the food material adheres to the surface of the food material and lowers the texture (becomes a sticky texture).
The present invention can pack food with natural materials impregnated with water and store it for a long time, and it can be cooked easily and in a short time with just a microwave oven without using fire, water, pots or dishes. Another object of the present invention is to provide a high-quality frozen food that is easy to throw away trash and has a low environmental impact, and a method for producing the same.
Wrapping well contains water, if it is a wooden container, does not block microwave passage, can maintain its shape even if it contains water, does not use metal fittings that reflect microwaves, and does not use adhesives To remove the scent of wood, to reduce the overlap of the boards, to be able to withstand the impact, and to be able to withstand impact. Even if the thickness of the main ingredient is 4cm or more, it can be easily heated and thawed in a microwave oven for home use, freezing does not occur in the intimate part where the auxiliary ingredient is placed, the texture of the ingredient does not deteriorate, and the ingredient does not dry excessively To solve the problems of foods not adsorbing moisture excessively, foods not becoming hard, foods not burning up, and ambiguity of heating time of frozen foods can be eliminated and visually confirmed To do.

As a result of diligent research, the inventor of the present invention has solved the above problem by packaging with a natural material package impregnated with water, freezing the package and food as one body, and packaging in a plastic film bag under reduced pressure. did.
In other words, with heating by microwave irradiation, the moisture content of natural materials evaporates, and the pressure of the bag that expands when the temperature rises makes it possible to cook in a short time and finish cooking before the food texture decreases. be able to.
In addition, the main ingredients are formed into a higher-order structure, that is, a small lump is formed with the main ingredients, and these are stacked in a higher-order structure so as to be bulky in a natural material package, and a low-density form with voids. Heating can be accelerated by the steam emanating from the gap.
The form of the higher order structure referred to in the present invention means that one grain is a primary structure, and 30 to 40 grains of an irregular shape having a major axis of 5 to 20 mm are stacked to form voids. This is a form in which there are many.
Furthermore, the above-mentioned production method can produce a frozen food in which the main ingredients are supplementary ingredients such as grilled eel, boiled pork, scallops, and steamed salmon.
In addition, using a slice of wood as a natural material packaging, even if it becomes soft with water, it will not be distorted when ingredients are added, it will not be deformed even if it is put in a bag and packed under reduced pressure, it will withstand impact, range It is possible to use a package that removes the irritating odor at the time of heating without using an adhesive or a fastener by meshing a slice plate of wood of 0,7 to 1,5 mm, which is difficult to prevent the passage of the microwave.
It can be used as a package by adding water until the bamboo skin becomes soft.
The cooked food used in the present invention is in the form of a solid or sol-gel, and is a food having animal protein, or a single product such as seaweed, vegetables, beans, and processed products of cereals or a mixed cooked product.
The main ingredients used in the present invention are those obtained by cooking and cooking grains, and specifically, cooked rice, cooked rice, rice bran, barley rice, mixed rice, or these rice (also called steamed rice). It is a mixture of oil and fat sauce (also called sauce rice).
The natural material package used in the present invention is a container made of wood, specifically sliced into 0.7 mm to 1,5 mm of wood that is sticky and resistant to bending and withstands temperatures of -40 to +120 degrees C. And water-containing cuts (Figs. 8 to 10), engaging the members without using adhesives or fasteners (Fig. 11). Skin, such as Moso bamboo skin and madake skin.
The plastic film bag used in the present invention is a bag made of a plastic film having a low gas permeability and can be heat-sealed. Specifically, polyethylene, polypropylene, polyvinylidene chloride, polyvinyl A bag made from alcohol or polylactic acid, or a bag made from a laminate film.
The method for producing a frozen food according to the present invention includes a solid, sol-like, or gel-like cooked food packaged using a natural material package impregnated with water, and the package is frozen as a whole with the food product. It is characterized in that it is put in a plastic film bag, packed under reduced pressure and stored frozen, and its internal capacity is 300 g or less.
The frozen food of the present invention is characterized in that the main food material having a higher-order structure is produced by the above-described manufacturing method, and the relative density ratio Dj of the main food material is 65 to 85.
The frozen food of the present invention is characterized in that a foodstuff on which a main ingredient is formed in a higher order structure is prepared by the above manufacturing method, and the relative density ratio of the main ingredient is Dj 65 to 85. To do.
The frozen food of the present invention is a frozen food of the present invention in which the cooked food is meat, seafood, vegetables, beans, seaweed, or a processed product of cereals, which is produced by the above production method. The above-mentioned frozen food produced by the above-described production method, wherein the natural material package is processed and assembled into a form in which a side plate and a bottom plate are meshed with a cedar slice board.
The frozen food of the present invention is the above-described frozen food produced by the production method described above, wherein the natural material package is bamboo skin.

By packaging with a natural material impregnated with moisture, it is possible to provide a frozen food in which the cooking time is shortened and the texture such as the taste of the food does not deteriorate.
By adjusting the water content of the natural packaging, the moisture content of the food after heating can be adjusted.
By forming cooked rice or the like into a higher-order structure, a frozen food using cooked rice can be provided without being restricted by a thickness of 4 cm or less.
Various side foods can be easily placed on cooked rice.

[Method for producing frozen food]
A wrap film to prevent the container from drying, placing an appropriate amount of side food on the main food that has been placed in a Wappa container, which is a natural material package impregnated with water, to form a higher-order structure and covering it. Wrap in and freeze. After freezing, place it in a bag made of a predetermined plastic film. 50-20% of the volume obtained by subtracting the capacity of the wrapper container from the volume of the bag is sealed by heat sealing while reducing the pressure. The amount of pressure reduction is set so that the main food material has an optimum temperature of about 70 ° C. when the bag is expanded in a balloon shape in advance. This is again stored frozen at -20 degrees C or lower. When eating, put the whole bag in a microwave oven (500W or more) and heat it up. Turn off the microwave by visually observing when the balloon expands during heating.
On the other hand, in the manufacturing method of the frozen food packaged with bamboo skin, since the temperature which forms the form of a higher-order structure is 10-20 degree C, it manufactures considering the following points.
Place an appropriate amount of side food (for example, eel broiled eel) at 3 to 5 degrees C on the main food (for example, cooked rice) having a higher-order structure formed at a temperature of 10 to 20 degrees C. . Quickly wrap with bamboo skin containing water according to the procedure shown in FIGS. This is put in a predetermined plastic film bag and sealed by heat sealing while reducing the pressure. The amount of pressure reduction is set so that the main food material has an optimum temperature of about 70 ° C. when the bag is expanded in a balloon shape in advance. This is stored frozen at -20 degrees C or lower.

[Method of forming higher-order structure]
Steamed, cooked, or sprinkled with a main ingredient is formed into a sheet having a thickness of 5 to 30 mm, and cooled or frozen. Break this into an irregular shape. Compressed air and ice stick can be used. Although the grain size varies depending on the type of cereals, it produces 3-40 grains, a major diameter of 5-20 mm, and a small block of main ingredients with an irregular shape.
In addition, how to make a small lump of sauce mixed rice will be described taking rice as an example. Sprinkle sauce on rice grains. Visually check until the rice is covered with the rice grains.
At the same time, it is cooled by wind from an electric fan or a fan, and the oil on the sauce that has adhered to the rice grains is solidified, and the sauce acts as an adhesive material. This cooked rice is divided into aluminum containers with a diameter of 40 cm. Divide one large dumpling of rice into one serving using rice scoop. This is further cut with a blade to make a small chunk of cooked rice having an irregular shape with a major axis of 5 to 20 mm. These are shown in FIGS. 1 (A), (B), (C).
The main ingredients are stacked in containers (capacity VO, weight WO) according to the purpose of use so as to create voids as much as possible so that the small chunks of the main ingredients are bulked to form a higher-order structure of rice grains. As shown in FIG. The weight (Wj) of this form is measured and the apparent density dj is calculated.
At the same time, the freshly cooked or sprinkled main ingredients are put in the same container, the weight (Wk) is measured, and the apparent density dk is calculated. When the relative density ratio is Dj, the following relational expression is obtained.
dj = (Wj−WO) / VO
dk = (Wk−WO) / VO
Dj = 100 * dj / dk = 100 * (Wj-WO) / (Wk-WO)
It is selected depending on the freshly cooked, sprinkled sauce or mixed main ingredients, or the purpose of use. When a thickness of at least 40 mm is required, 65 <Dj <85 is preferable. For example, when the thickness of the cooked rice is 70 mm and Dj is about 75, it can be thawed by heating in a microwave oven (500 W) for about 5 minutes.

Put the cooked rice that has been sprinkled into the cooked rice grains and the cooked rice in a lump in the same type of container (L11 cm x W 7 cm x H 3, 5 cm) and weigh each. The cooked rice is 155 g in a state of being sprinkled with the cooked rice grains, and the cooked rice in a lump is 120 g. As a result, the relative density ratio is Dj77,4.
Moreover, the weight when put in the container of L11cmxW7cmxH7cm is 400g when the cooked rice is in a state where the rice grains are sprinkled with sauce, and 300g of cooked rice is lump. The relative density ratio Dj is 75.

In more detail, the work procedure will be described using cooked rice as an example. The cooked cooked rice is cooled to about 40 degrees C with a fan or a fan, and the surface of the cooked rice is dried. The sauce containing the fats and oils cooled to about 3 degrees C is stirred and mixed with 2,800 g of cooked rice and further cooled. Then sprinkle the rice grains evenly. Visually check until the rice is covered with the sauce. At the same time, the surface is dried by cooling with wind from a fan or fan.

Furthermore, put it in the refrigerator and lower it to 20-10 degrees C. Check that the oil and fat of the sauce adhering to the rice grains has solidified, the sauce has worked as an adhesive, the rice has become viscous and has become a dumpling mass, and the rice is 40 cm in diameter using rice scoop In an aluminum container, divide it into the quantity that is easiest to work with. Divide one large dumpling of rice into one serving. This is further cut with a blade to form a small chunk of cooked rice having an irregular shape with a major axis of about 7 to 20 mm. 1A, 1B and 1C are shown. Take care not to crush the lump, and put it in a container of a size suitable for the purpose of use. These small lumps are piled up so as to have as much space as possible. As shown in FIG. The cooked rice at that time was set to a low density of Dj = 65 to 85 with respect to ordinary cooked rice. The rice thus obtained has many voids inside. There are many gaps like a stone wall piled up with unshaped stones, and there is a lot of air inside. Even if 70 mm thick cooked rice is formed and frozen, it can be easily thawed by heating.

[How to make side ingredients]
Steam, boil, bake, fry, fry, and so on the side ingredients, add sauce and store at low temperature (5 to -40 degrees C). The thickness of the side food is preferably 2 to 10 mm.
An example of how to make eel is grilled.
A live, healthy eel is pierced, split, or split. A bamboo skewer is stabbed into the back of the eel like a sewing needle.
A heat-resistant glass is heated to produce far-infrared rays.
Add a sauce to a white-baked eel and grill it several times to make a roasted eel.
Cut into sizes according to the purpose of use.
Put in an aluminum tray, cover the whole with wrap film, put in a refrigerator set at 2-5 degrees C, cool and store. Alternatively, the sardines are quickly frozen and stored frozen to prevent drying.

[Pretreatment method of packaging materials]
A wappa container made from a cedar thin plate is immersed in water for 2 to 8 hours after deodorizing, and the surface is drained. In order not to dry it, it is refrigerated or frozen using a plastic film bag. Buy bamboo skin that is well dried. Sort out and remove damaged or dirty items. Align the thickness, length and width of the bamboo skin. Disinfect it by immersing it in a tank containing acid water. After disinfection, wash away the salt with tap water. Then immerse in tap water stored in the aquarium for 10 to 48 hours. Add enough moisture to the bamboo skin. Take out the bamboo skin from the water tank, drain it, and confirm that it has become sufficiently moist and soft. Then, the portion of the bamboo skin that is hard and difficult to contain water is cut out to obtain a bamboo skin having a length of 40 to 50 cm. After further sorting, it is divided into a bamboo skin for packaging and a bamboo skin for binding. Put the bamboo skin for packaging into a freezer and freeze it. The binding bamboo skin is thin and is torn using a bamboo skewer about 5mm wide.

These natural materials are used as containers. These can sufficiently withstand -40 ° C. or lower during freezing and 120 ° C. or higher during heating, and can contain a large amount of moisture. During heating, the moisture evaporates in the bag, and this steam fills the voids in the cooked rice, thereby shortening the heating time of the cooked rice. It also plays a role in recovering moisture to the dried rice. On the other hand, if these moistures are reduced, for example, in the case of dried dried mackerel, the moisture that floats on the dried fish after heating is adsorbed to dry the dried fish.

Rice and eel wrapped in bamboo skin were put in a plastic film bag and decompressed by 70 to 90% while heat-sealing. Since the heating time differs depending on the food, a guideline for setting the cooking time is obtained according to the size of the bag and the degree of decompression. Frozen food is about 70 ° C. As the heating progresses, the inside of the bag becomes hot and the bag begins to expand at about 70 ° C. And it becomes balloon-like. Therefore, heating may be stopped when the expansion starts or when the balloon is formed. In this way, it can be confirmed visually that cooking has been completed. There was no underheating or overheating.

Freeze eel and cooked rice separately. Wrap each in a wrap and freeze.
In addition, if rice and eel at different temperatures (temperature difference of 5 degrees C or more) are integrally cooled, no thin ice remains during heating.

Try different bag thickness, bag size and content. Also try the degree of compression. It took too much time because there were too many combinations, but when the inner volume was 170 g to 300 g, put it in the smallest bag and wrap it under reduced pressure to about 60% to 70% and heat it. The best condition is when the bag swells like a balloon. For the inner volume, the size of the bag and the thickness of the bag are determined to be minimized.
From these facts, the frozen food can be cooked and heated for about 2 minutes or 2 minutes and 30 seconds.

In a Wappa container (FIG. 13) that was deodorized and assembled, and impregnated with water, 300 g of cooked rice was massed and stacked in a stone wall shape to a height of 60 mm. It was frozen at −20 ° C., placed in a plastic film bag, vacuum-packed to 70% with a vacuum packaging machine, and heated in a 700 W microwave oven. Water vapor was generated from the Wappa container impregnated with water, and the temperature in the bag suddenly increased after exceeding 20 degrees C. After 210 seconds, the temperature became 70 degrees C. The bag started to expand and became a balloon.
Frozen food is about 70 ° C. Heating was stopped when it became a balloon. It was confirmed that cooking was complete by visual inspection. There was neither underheating nor excessive overheating, there was no temperature unevenness, and there was no decrease in texture. Cooking time was shortened. The cooking time could be set by adjusting the pressure reduction of the bag. The fever went to the center and it was delicious.

When the eel was put on the cooked rice, heat was passed along with the cooked rice eel, and the close part was heated to the center without freezing. In the case where only cooked rice was used without adding rice, the fever was heated and the food was delicious. With the expansion of the bag, the ingredients were also softened. In addition to the range heating, I could eat by steaming steaming, thawing with running water, and natural thawing.

40 g of eel was placed on 150 g of cooked rice, wrapped in bamboo skin impregnated with water, and frozen. It was put in a plastic film bag (0.007 mm × 150 mm × 170 mm) and heat-sealed by reducing the pressure to 70% with a vacuum packaging machine. Eel rice cooked at −20 ° C. was placed in a 700 W microwave oven and heated. Frozen bamboo skin containing water generated steam in a vacuum-packed bag when heated. When the heating was promoted in the range, the temperature inside the bag rapidly exceeded 20 ° C, and after 130 seconds, the temperature became 70 ° C and the bag started to expand and became a balloon.

In addition, hamburger, boiled pork, yakitori, ham, sausage, beef gall, chicken gall, yellowtail teriyaki, salmon and salmon meuniere, and dried mackerel dried as a side food, were all delicious.

In addition, the moisture of bamboo skin is adjusted to a low level, the dried dried mackerel dried, packed in a bag and heated in a range, the bamboo skin adsorbs and dries the water that floats on the dried horse mackerel. It was.
In the same way, fried chicken was heated by adjusting the water content of the wappa to a low level. It was still dry and delicious, and there was no sticky texture. By adjusting the amount of water impregnated in the natural material package, the natural material package could replenish and adsorb the food in the container.

The cooked rice cooked by a conventional method was formed into 15 mm and 30 mm thick sheets and frozen. This was crushed into an irregular shape with an ice stick. In order to make these small lumps bulky, as much space as possible can be created by stacking them in a wappa container (bottom diameter 87 mm x top diameter 120 mm x height 70 mm) made of water-containing cedar thin plates to a height of 50 mm. The lid formed was put into a polyethylene bag (0.007 mm × 180 mm × 270 mm) and sealed with a heat sealer while reducing the pressure slightly. This was frozen at -40 degrees C. Two days later, it was taken out and heated in a microwave oven to observe the thawing state. We obtained other uniform rice. There was no dry texture.

We put chicken cut into 7mm and chopped beef bowl and boiled in sauce to make ingredients. To 700 grams of cooked rice, 160 grams of ingredients and sauce 20 CC were added and mixed with stirring to make chicken rice ingredients. The room temperature was 15 degrees C. The cooked rice was cooled to 17 ° C. to form a lump, frozen in a water-impregnated wappa, sealed under reduced pressure, and heated in a microwave oven. The taste and taste were very good. The density of the formed cooked rice was 167 grams with respect to 250 grams of cooked rice cooked in a conventional manner in the same container. Dj was 67.
[Comparative Example 1]

The cooked rice cooked in the usual way was the same as in Example 1 except that it was frozen in a cedar Wappa container impregnated with water in the usual way without making a small lump. Even if it was heated for 3 minutes or overheated for 5 minutes, it could not be thawed.
[Comparative Example 2]

The same procedure as in Example 2 was conducted except that the cooked rice having a higher-order structure was not put in a water-impregnated cedar Wappa container but directly in a plastic film bag. The center was cold and uneven thawing. When heated in a microwave for a long time, the corners were dried and hardened.

The same procedure as in Example 3 was carried out except that the grilled eel was placed on the cooked rice formed into a higher-order structure. There was no icing in the place where the grilled rice and rice were placed in close contact with each other.
[Comparative Example 3]

The same procedure as in Example 2 was conducted, except that it was frozen in a cedar Wappa container impregnated with water. The heating time for eel and cooked rice was clearly different. Although the cooked rice was thawed, the eel became overheated when it was added to the cooked rice, and the cooked rice was cold at the center.

The steamed cooked rice 800g was transferred to an aluminum bowl, and the temperature was lowered to 40 ° C using a fan or fan while unwinding with rice paddles. At the same time, the steam was released to dry the surface.
The sauce containing the fats and oils cooled to about 3 degrees C was stirred and mixed over 800 g of cooked rice and further cooled. And evenly sprinkled sauce on the rice grains. It was performed until the sauce was covered with the rice grain by visual observation. At the same time, it was cooled by wind from an electric fan or fan and the surface was dried.

The cooked rice containing fats and oils was put in the refrigerator and lowered to 18 degrees C. The oil and fat of the sauce adhering to the rice grains hardened, and the sauce acted as an adhesive, causing the rice to become viscous and into a dumpling lump. Using rice scoop, etc., dumpling lump-shaped cooked rice in an aluminum container with a diameter of 40 cm is divided into portions. Further, it was cut with a blade to make a small chunk of cooked rice having an irregular shape with a major axis of 7 to 20 mm. It put into the container of the magnitude | size according to the intended purpose, and made it the low density of 75%-85% with respect to normal cooked rice. The cooked rice thus obtained had a lot of voids inside, a lot of gaps like a stone wall piled up with unshaped stones, and a lot of air inside.
Even when cooked rice having a thickness of 70 mm was frozen, it could be easily frozen.

I cooked chicken, hijiki, fried chicken, carrots and soybeans. In addition, I made egg bindings using cabbage, asparagus, onions and eggs. A horse mackerel was pickled using horse mackerel, soybean oil, onions and peppers. Made fried sweet vinegar from chicken. These side dishes were put in a cedar Wappa container impregnated with water, frozen, placed in a plastic bag and heated in a microwave oven. Both were delicious.

Wooden wappers were made using 0,7mm cedar slices on the sides and 1.5mm cedar slices on the bottom and lid (Figure 12). The cedar slices were soaked with water until they were twice as dry as dry to prevent cracking and bend easily during cutting and assembly. It became soft like paper.
A plate with a thickness of 0, 7 mm was cut into a fan shape using scissors, cuts were made to engage the side plates, and a hole was made using a cutter knife to stop the bottom plate (FIG. 8).
A plate with a thickness of 1.5 mm was processed into a gear with a wart to mesh with the side plate to form a bottom plate (Fig. 9).
A plate with a thickness of 1.5 mm was processed into a disk shape and a lid was made (FIG. 10). Wappa containers were made only by slicing natural cedar slices without using adhesives and fasteners (bottom 87 mm x top 120 mm x height 70 mm) (Fig. 11). In the case of microwave heating, the plates were thin and the overlap of the plates was reduced so as not to disturb the microwave passage. As a method of solving the lack of strength, the lid is dropped as a method to solve the distortion that is difficult to maintain the shape when the board is soft and containing water, the shape is difficult to maintain, the shape collapses when compressed in a bag, it is weak against shock when frozen The strength was increased (FIG. 13). A thin, strong Wapper container containing sufficient water was produced.

At first, the cedar board emitted a strong odor when heated in the microwave. Therefore, assuming that the source of the odor was the oil and fat content of the cedar board, in order to remove the oil and fat content of the cedar board, the alkaline water was changed and immersed in strong alkaline water 7 times in 2 days. It was weak enough that I didn't mind the smell. In addition, it was boiled in hot water for 20 minutes and repeated three times to obtain similar results. In order to eliminate the odor of the cedar board, green tea, dried mugwort, lemongrass, persimmon tea and extract were extracted using hot water, and the dried cedar board was put into a boil and allowed to penetrate into the board. Each scent produced a scent that could suppress the smell of cedar board when heated.
[Comparative Example 4]

Plates that did not contain water were prone to cracking during processing and had a high probability of failure, and there were also many failures when the moisture content was low.
[Comparative Example 5]

If the cedar board is not deodorized, simply adding water will cause the unique odor of the cedar board to be transferred to the food during cooking.
[Comparative Example 6]

When joining the cedar board and the cedar board, glue, adhesive and fasteners could not be used. There was a concern that glue and adhesive melted with water and heat and had some effect on food. The bracket reflected the microwaves in the range.

Dried bamboo skin was purchased, disinfected with acidic water, and immersed in water stored in a water tank for 48 hours. After confirming that the rice had become soft, the rice was placed in the vertical direction at the center of the bamboo skin (Fig. 3). An eel grilled eel was placed on the rice with the back facing down (FIG. 4). The bamboo skin was folded and folded over rice and eel (FIG. 5-A). The folded bamboo skin was lightly pressed with a finger, and the bamboo skin folded from the top of the head was stacked (FIG. 5-B). It was pinched with fingers so that it was in close contact with the cooked rice and eel, and both ends were bent and brought into close contact with the cooked rice and eel. The bamboo skin of the rising part was folded (FIG. 6). The portion of the bamboo under the cooked rice and eel was directed upward and covered so that it was in close contact. The left and right sides are finished, and the rectangular parallelepiped is completely wrapped. And the whole was spread | wound with the string of the bamboo skin in the horizontal direction, and it united in the upper center (FIG. 7). Bamboo skin can withstand even from −40 to + 120 ° C. or more and can contain a lot of moisture. During heating, the water evaporated in the bag, and this steam filled the voids in the cooked rice, shortening the heating time of the cooked rice. In addition, because the surface of the dried rice is used to restore moisture, the flexibility of the bamboo bark was able to be wrapped without creating any gaps when the rice was wrapped.

It is a conceptual diagram in which the rice is mixed with sauce and made into an indeterminate small lump. The dimension increases from A to C. It is the figure showing the state which formed the rice cooked in the small lump in the form of the higher order structure It is the figure showing the state which put the cooked rice formed in the form of the higher order structure on the bamboo skin. It is the figure showing the state which mounted the auxiliary foodstuff on the main foodstuff on the bamboo skin. It is a figure showing the method of wrapping a main ingredient and an auxiliary ingredient in bamboo skin. It is a figure showing the method of wrapping a main ingredient and an auxiliary ingredient in bamboo skin. It is the figure showing the state which bound the bamboo skin in the upper center using the bamboo skin for binding. It is the figure which made the side board using the slice board of cedar, cut it into fan shape, and made the cut. It is the figure which made the bottom board using the cedar slice board, cut it into the gear shape, and attached the wart. It is the figure which made the drop lid using the slice board of cedar and opened the hole to attach the handle to the board for the upper lid. It is the figure assembled by engaging the Wapper container. It is the figure which formed the sauce in the form of the higher order structure in the wrapper container, and mounted the eel. It is the figure which dropped and attached the lid to the Wapper container.

Explanation of symbols

(Reference T1) The top of the bamboo skin.
(Code T2) Bamboo skin base.
(Reference T3) Bamboo skin impregnated with water.
(Reference T4) Cooked rice formed in a higher-order structure.
(Code T5) Grilled eel on rice.
(T6) A string for binding made of bamboo skin.
(Reference T7) A knot of a string for binding.
(Numerical symbol T8) A female portion for meshing the side plates.
(Numerical symbol T9) A female portion for meshing the bottom plate and the side plate.
(Numerical symbol T10) The male part of the side plate meshing.
(Reference sign T11) A male part for meshing the bottom plate and the side plate.
(T12) A hole for a lid handle, which is made by passing a bamboo string through the hole.
(Symbol T13) Cooked rice formed in a higher-order structure.
(Symbol T14) Grilled eel on rice.
(Reference T15) A handle for the drop lid.

Claims (5)

The main ingredient of the cooked food in solid or sol-like gel is formed into a higher-order structure with a relative density ratio DJ of 65 to 85, and packaged using a natural material package impregnated with water,
A method for producing a frozen food, characterized in that the package and food are frozen as a whole, and further packed in a plastic film bag and then packed under reduced pressure and frozen, and the content is 300 g or less. The frozen food produced by the method according to claim 1, wherein a side food is placed on the main food.       The frozen food produced by the method according to claim 1, wherein the cooked food material is a processed product of meat, seafood, vegetables, beans, seaweed, or cereal.       The frozen food according to claims 2 to 3, wherein the natural material package is a cedar sliced plate, a container that is processed and assembled into a form in which a side plate and a bottom plate are engaged with each other. The frozen food according to claim 2, which is made by the method according to claim 1, wherein the natural material package is bamboo skin.

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