JP5202445B2 - Gratin for reheating - Google Patents

Description

The present invention relates to a reheating gratin which is refrigerated or frozen after baking and reheated at the time of eating, and more specifically, reheating in which the generation of surface wrinkles generated when cooled after baking is suppressed. It relates to gratin for use.

Typical examples of cooked food using an oven include gratin and doria. Gratin and doria are ingredients that are pasta, rice, vegetables, etc. and white sauce, etc. that are baked in a deep dish. Therefore, attention is paid to the cooking procedure so that it can be provided to the table immediately after baking even in homes and restaurants. On the other hand, in convenience stores and fast food stores, gratin and doria baked in a sugar beet factory or the like are stored in a refrigerator or frozen, and heated in a microwave oven or the like during eating to be provided to customers.

However, the gratin or doria cooled after firing for refrigeration or freezing storage has a problem that the surface is wrinkled during cooling and the appearance is impaired.

In order to solve such a problem, in Japanese Patent Application Laid-Open No. 7-67591 (Patent Document 1), as an alternative to wheat flour, by adding a modified starch as a substitute for flour, Although it has been proposed to improve the texture, this method has not been able to sufficiently suppress surface wrinkles.

JP-A-7-67591

The present invention relates to a reheating gratin that is refrigerated or frozen after baking and reheated at the time of eating, wherein the reheating gratin is suppressed from generating wrinkles on the surface when cooled after baking. The purpose is to provide.

As a result of intensive studies to achieve the above object, the inventors of the present invention have unexpectedly found that gratins baked with inulin are suppressed from wrinkling on the surface even when cooled after firing. The headline and finally the present invention was completed.

That is, the present invention
(1)
Reheating gratans, characterized in that the source containing inulin is filled so that it can be seen on the surface of the reheating gratans,
(2)
The reheating gratin according to (1), wherein the content of the inulin is 0.5 to 20% with respect to the source part,
It is.

According to the present invention, reheating gratins that are refrigerated or frozen after baking and reheated at the time of eating, wherein the generation of wrinkles on the surface that is suppressed when cooled after baking is suppressed. Can provide. Therefore, further expansion of demand for these reheating gratans can be expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, the reheating gratin refers to a gratin that is refrigerated or frozen after baking and reheated during eating. Here, reheating refers to heating refrigerated or frozen gratins to a temperature suitable for eating, preferably 60 to 100 ° C. Such reheating can be performed with a microwave oven, an oven toaster, or the like.

In addition, the gratins represent dishes prepared by placing a sauce containing flour and / or starch and milk protein in a container together with ingredients and baking in an oven or the like. Specific examples of the gratans include gratin, doria, lasagna and the like. Examples of the ingredients include pasta such as macaroni and ravioli, meat, seafood, vegetables, fruits, egg products, rice and the like. Moreover, as these gratins, you may topped and baked cheese etc. as needed.

As the sauce used for gratins, raw materials such as flour such as wheat flour, raw starch, starch such as processed starch, fresh cream containing milk protein, milk, skimmed milk powder, etc. are cooked in a conventional manner. What was prepared may be sufficient. Examples of such a source include white sauce and cream sauce.

The present invention is such a gratin and contains inulin. Thereby, when the reheating gratin of the present invention is cooled after firing, generation of wrinkles on the surface is suppressed, and the appearance is excellent.

Here, the inulin used in the present invention is a polysaccharide in which D-fructofuranose is successively dehydrated and polymerized with β- (2 → 1) bonds on the fructose side of sucrose, and two or more molecules of fructose are polymerized on glucose. It is a thing. The production method of the inulin is not particularly limited. For example, a product obtained from an enzyme synthesis method from sucrose or a product obtained from a plant such as chicory or Jerusalem artichoke can be used. .

The inulin content in the present invention is preferably 0.5 to 20%, more preferably 1 to 15% with respect to the source part excluding ingredients. If the inulin content is less than the above range, it is difficult to obtain a sufficient wrinkle-suppressing effect, and if it exceeds the above range, the viscosity of the sauce becomes too high and the texture may be deteriorated.

In addition to the raw materials described above, the gratins of the present invention are blended with various foods and additives such as seasonings, spices, thickeners, saccharides, emulsifiers, etc., as long as the effects of the present invention are not impaired. can do. For example, salt, sodium glutamate, extracts, etc. as seasonings, pepper, etc. as spices, carrageenan, etc. as thickeners, sugar, sugar, reduced starch syrup, sorbitol, etc. Examples thereof include sugar fatty acid esters, glycerin fatty acid esters, polyglyceric acid fatty acid esters, lecithin, and enzyme-treated lecithin.

Next, the typical manufacturing method of the reheating gratin of this invention is demonstrated. Note that the present invention is not limited to this.

The reheating gratans of the present invention can be produced in accordance with a conventional general method for producing gratans except that the above-described sauce containing inulin is used. For example, first, a sauce containing flour and / or starch and milk protein is prepared according to a conventional method except that inulin is added. Next, ingredients such as vegetables and macaroni are placed in a heat-resistant container such as paper or aluminum, filled with a sauce containing inulin, topped with cheese if necessary, and then baked together. Firing may be performed for about 3 to 20 minutes in an oven heated to 120 to 300 ° C.

Subsequently, the baked gratin is cooled. Cooling should just be performed using a cooling device etc. As cooling temperature, if it is a chilled distribution product, it will cool to 0-15 degreeC. If it is a frozen product, it is cooled to a product temperature of -5 to -30 ° C. Gratans are more likely to be wrinkled on the surface when cooled more rapidly than slowly cooled, and particularly in the case of a frozen product, the surface is more likely to be wrinkled because it is rapidly cooled with a freezer. According to the present invention, wrinkles of the gratans that are generated during cooling can be suppressed. Therefore, the present invention is suitable for rapidly cooled gratans that are more likely to generate wrinkles. Here, rapid cooling refers to cooling to a product temperature of 15 ° C. or less within 60 minutes. In particular, the present invention can be suitably implemented in a gratin that is rapidly cooled to a product temperature of 15 ° C. or less within 40 minutes. Furthermore, it can be suitably implemented in a frozen product that tends to wrinkle when rapidly frozen in a freezer or the like.

The reheating gratans of the present invention obtained as described above are excellent in appearance even if they are cooled after firing, and the generation of wrinkles on the surface is suppressed.

Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. In addition, this invention is not limited to these.

[Example 1]
(1) Preparation of white sauce White sauce was prepared with the following blending raw materials. That is, firstly, in a mixer, fresh water and inulin (Fuji Nippon Seika Co., Ltd., trade name “Fuji FF”), flour, starch, chicken bouillon, sodium glutamate, and sodium chloride mixed with powder are mixed and stirred. Was prepared. Next, the mixed solution, vegetable oil and fat, milk and sauteed onion were put into a double kettle and heated while stirring until the product temperature reached 90 ° C. to prepare a white sauce.

<Combination of white sauce>
Inulin 5 parts onion (sautéed) 5 parts milk 15 parts wheat flour 2 parts starch 2 parts vegetable oil 1 part salt 1 part chicken bouillon 0.5 part sodium glutamate 0.5 part
68 parts of Shimizu <br/> 100 parts in total

(2) Manufacture of gratin 100 parts of boiled macaroni and 100 parts of white sauce with an inulin content of 5 parts prepared in (1) were introduced into a mixer and mixed with stirring. The obtained mixture was filled into a paper container by 200 g, topped with 12 g of cheese, and then baked in an oven heated to 200 ° C. for 5 minutes to produce a gratin. Subsequently, the baked gratin is cooled with a cooler (atmosphere temperature 10 ° C.) within 30 minutes to a product temperature of 15 ° C., and then rapidly frozen in a freezer (atmosphere temperature −40 ° C.) to obtain a frozen product of gratin ( Product temperature-20 ° C).

(3) Reheating of the gratin The frozen product of the gratin was stored in a freezer at −20 ° C. for 1 week, then stored in a refrigerator at 10 ° C. for 24 hours and thawed. Next, the thawed gratin was heated in a 600 W microwave oven for 3 minutes and heated to a product temperature of about 70 ° C., and the resulting gratin was free from wrinkles on the surface and had a beautiful appearance and was very preferable. .

[Example 2]
In Example 1 (1), white sauce was produced in the same manner except that the amount of inulin was 10 parts and the increase was corrected by reducing the amount of fresh water. Subsequently, a frozen product of gratin was produced in the same manner as in Example 1 (2) except that white sauce containing 10 parts of this inulin was used.

[Examples 3 to 5]
In Example 1 (1), the amount of inulin was changed to 0.5 parts, 3 parts, and 20 parts, and the increment or decrement was corrected for each with Shimizu, as in Example 1 (1). Three types of white sauce with different inulin contents were prepared. Subsequently, three types of frozen products (Examples 3 to 5) having different white sauces were produced in the same manner as in Example 1 (2) except that these white sauces were used.

[Comparative Examples 1-3]
In Example 1 (1), three types of white sauces having different additives were prepared in the same manner as in Example 1 (1) except that inulin was replaced with crystalline cellulose, dextrin, and trehalose, respectively. Subsequently, three types of frozen products (comparative examples 1 to 3) having different white sauces were produced in the same manner as in Example 1 (2) except that these white sauces were used.

[Comparative Examples 4 to 6]
In Example 2, three types of white sauces having different additives were prepared in the same manner as in Example 2 except that inulin was replaced with crystalline cellulose, dextrin, and trehalose, respectively. Subsequently, three types of frozen products (comparative examples 4 to 6) having different white sauces were produced in the same manner as in Example 2 except that these white sauces were used.

[Comparative Example 7]
In Example 1 (1), white sauce was prepared in the same manner as in Example 1 (1) except that inulin was not blended and the decrease was corrected by increasing the blending amount of fresh water. Subsequently, a frozen product of gratin was produced in the same manner as in Example 1 (2) except that this white sauce not containing inulin was used.

[Test Example 1]
The 12 kinds of gratin frozen products obtained in Examples 1 to 5 and Comparative Examples 1 to 7 were stored in a freezer at −20 ° C. for 1 week, then stored in a refrigerator at 10 ° C. for 24 hours, and thawed. The degree of wrinkle generation was evaluated according to the following evaluation criteria. The results are shown in Table 1.

<Evaluation criteria for the degree of wrinkle generation>
A: Wrinkles cannot be confirmed.
B: There are few wrinkles.
C: There are many wrinkles.

From Table 1, when the reheating gratin produced by cooling after firing did not contain an additive (Comparative Example 7), a lot of wrinkles were generated on the surface, whereas Example 1 containing inulin. It can be understood that the generation of wrinkles on the surface was suppressed in the reheating gratans 5 to 5. In particular, when the inulin content was 1% or more (Examples 2 to 5), generation of wrinkles could not be confirmed, which was very preferable. On the other hand, in the case of using crystalline cellulose, dextrin, and trehalose instead of inulin, the wrinkles were generated and the wrinkles were not suppressed.

[Example 5]
(1) Preparation of tomato cream sauce A tomato cream sauce was prepared with the following blending materials. That is, first, fresh water and inulin mixed with powder (Fuji Nippon Seika Co., Ltd., trade name “Fuji FF”), flour, starch and salt were added to a mixer and stirred to prepare a mixed solution. Next, the mixed solution, vegetable oil and fat, fresh cream, tomato ketchup and sauteed onion were put into a double kettle and heated until the product temperature reached 90 ° C. while stirring to prepare a tomato cream sauce. .

<Combination of tomato cream sauce>
Inulin 5 parts Onion (sautéed) 5 parts Tomato ketchup 20 parts Fresh cream 10 parts Wheat flour 2 parts Starch 2 parts Vegetable oil 1 part Salt 1 part
Shimizu 54 parts Total 100 parts (2) Doria production Butter rice 60 parts, cheese 10 parts, shrimp 20 parts, mushroom 10 parts, bacon 20 parts and green peas 10 parts and (1) After filling 100 g of the tomato cream sauce prepared in the above into a paper container, the doria was manufactured by baking for 3 minutes in an oven heated to 200 degrees. The doria after firing is cooled with a cooler (atmosphere temperature 10 ° C.) within 30 minutes to a product temperature of 15 ° C., then rapidly frozen in a freezer (atmosphere temperature −40 ° C.), and frozen doria (product temperature− 20 ° C.).

(3) Reheating Doria A frozen product of doria was stored in a freezer at -20 ° C for 1 week, then stored in a refrigerator at 10 ° C for 24 hours and thawed. Next, when the thawed doria was heated in a 600 W microwave oven for 3 minutes and heated to a product temperature of about 70 ° C., the obtained doria had no wrinkles on the surface and the appearance was beautiful and very favorable. .

[Example 6]
In Example 1, a chilled product of gratin was manufactured in the same manner except that the cooling conditions of the baked gratin were changed. That is, after baking the gratin in the same manner as in Example 1, it was cooled at room temperature of 20 ° C. for 60 minutes, and then cooled in a 15 ° C. storage. At this time, the time until the product temperature was cooled to 15 ° C. or lower after firing was 90 minutes.

[Comparative Example 8]
In Example 6, a chilled product of gratin was produced in the same manner except that inulin was not blended in the sauce part and the decrease was corrected by increasing the blending amount of fresh water.

Regarding the influence of the cooling conditions on the generation of wrinkles, more wrinkles were generated in Comparative Example 7 in which the cooling rate was faster and quick frozen than in Comparative Example 8 (slow cooling). Further, regarding the degree of improvement effect by inulin on wrinkles generated due to the difference in cooling rate, the finished gratans in both Example 1 and Example 6 were very preferable with no wrinkles on the surface and a beautiful appearance. That is, the effect of the present invention was more obtained in the rapidly frozen gratin. In addition, the chilled products of Example 6 (with inulin / slow cooling) and Comparative Example 8 (without inulin / slow cooling) were stored in a freezer at 10 ° C. for 3 days, and then stored in a 600 W microwave oven. When heated to a temperature of about 70 ° C. for a minute, the gratin of Comparative Example 8 had many surface wrinkles, whereas the gratin of Example 6 had no surface wrinkles and the appearance was clean. It was very preferable.

Claims (2)

A reheating gratan characterized by being filled so that a source containing inulin is visible on the surface of the reheating gratan. The reheating gratin according to claim 1, wherein the inulin content is 0.5 to 20% with respect to the source part.