JP6445766B2 - Frozen food and method for producing frozen food - Google Patents

Description

  The present invention relates to a frozen food and a method for producing the frozen food that are provided for food by adding water and cooking or thawing.

  Frozen foods can be stored for a long period of time and do not require much time for cooking, so various products are commercially available.

And various methods are proposed in order to apply various dishes to frozen food.
For example, in order to prepare frozen foods that have been frozen and stored in containers such as fish, shellfish, meat, and vegetables, and soups in the form of powder or granules, add water to the frozen foods. Heating is proposed (see Patent Document 1).

  In addition, for example, in preparing a frozen food containing a frozen product of noodles, a block frozen product of seasoned oils and fats, and a frozen product of ingredients in a heat-resistant container, the frozen food is stored in a microwave oven. Heating has been proposed (see Patent Document 2).

  Furthermore, for example, it has been proposed to prepare a frozen food by concentrating and freezing soup containing ingredients and adding it to the frozen food and heating it in a microwave oven (Patent Literature). 3).

JP 54-67043 A JP-A-3-277244 JP 2000-60503 A

However, in the method described in Patent Document 1 and the method described in Patent Document 3, the soup as a seasoning part is placed in a container together with ingredients, so that the ingredients can be stored even during frozen storage. Moisture absorption and dissolution of the seasoning part due to moisture of the material occurs.
At this time, since the surface portion of the seasoning portion hydrated and dissolved by moisture absorption has a high osmotic pressure, the moisture of the ingredients is further absorbed, and the hydrated and dissolved surface portion increases. This is because the seasoning portion is in a high concentration state, and since the degree of freezing point depression is high, it becomes a physical property that is easily deformed even in a frozen state, and the sugar and the like contained in the seasoning portion are also high concentration. As a result, the adhesiveness is also increased, so that it adheres to ingredients and other seasonings. This phenomenon is hereinafter referred to as “blocking”.
Dissolution of the seasoning part may cause soiling of the packaging member by the dissolved seasoning part, blocking by the dissolved seasoning part, change in the flavor of ingredients by the dissolved seasoning part, and the like.
Moreover, when the ingredients and the ingredients and the seasoning part are blocked, the time required for cooking is increased, which may cause problems such as boiled food, reduced flavor, reduced texture of ingredients, and boiled food. is there.

On the other hand, in the method described in Patent Document 2, a heat-resistant container is used for heating as it is in a microwave oven. Moreover, since the block-shaped frozen product of seasoning fats and oils is made into the quantity which thaw | decompresses as it is and uses for food, a volume and mass become large.
For these reasons, problems such as an increase in product cost, a limited degree of freedom in the product form, an increase in the volume and mass of the product, and an increase in time required for thawing the seasoning fats and oils may occur.

In order to solve the above-described problems, the present invention provides a frozen food that can maintain good quality during frozen storage.
Moreover, the manufacturing method of this frozen food is provided.

The frozen food of the present invention is composed of a plurality of lumps, a component containing a frozen ingredient portion containing moisture and a seasoning, an oil content of 20% or more, and a moisture / oil content ratio of 0.35 or less. A frozen seasoning portion composed of a plurality of lumps, a packaging member for containing and sealing the ingredient portion and the seasoning portion, and after opening the packaging member, the ingredient It is the structure made into the form which is used for an edible by adding water to a part and the said seasoning part, and cooking or thawing | decompressing.
In the frozen food of the present invention, the seasoning part is a non-concentrated mixture of oil or fat or water-in-oil emulsion and the seasoning, and the seasoning part is oil or water-in-oil emulsion. The composition is a non-concentrated mixture in which the powdery seasoning is dispersed, or the seasoning part is in a fat or water-in-oil emulsion and is solid or plastic solid at room temperature The composition is a mixture of the material and the seasoning.

The method for producing a frozen food according to the present invention includes a step of freezing ingredients containing water to produce an ingredient part composed of a plurality of lumps, an oil content of 20% or more, and a moisture / oil ratio of 0.1. A step of mixing a seasoning and an oil or fat or a water-in-oil emulsion so as to have a component of 35 or less, freezing the mixture, and preparing a seasoning portion composed of a plurality of lumps, and a packaging member, A step of accommodating and sealing the ingredient part and the seasoning part.
In the method for producing a frozen food of the present invention, in the step of preparing a seasoning part, the fat or oil-in-water emulsion and the seasoning are mixed without being concentrated, and the resulting non-concentrated mixture is frozen. Alternatively, a seasoning is mixed with a material that is a fat or water-in-oil emulsion and is a solid or plastic solid at room temperature.

According to the configuration of the above-described frozen food of the present invention, the seasoning portion includes a seasoning, and is composed of components having an oil content of 20% or more and a moisture / oil content ratio of 0.35 or less. In the state where it is done, it is possible to protect the seasoning with the oil in the seasoning part and to prevent the seasoning from being dissolved by the moisture in the seasoning part or the moisture in the ingredients part. Due to this, deformation of the seasoning part, contamination of the packaging material due to the dissolved seasoning, changes in ingredients due to the dissolved seasoning (taste, texture, color, etc.), ingredients and ingredients due to the dissolved seasoning And the condiment part can be blocked. Therefore, good quality can be maintained during frozen storage.
Moreover, since it can suppress blocking between ingredients and ingredients and a seasoning part, it prevents that cooking time is extended by making blocking, deterioration of cooking and flavor by extension of cooking time, It can also prevent the food texture from falling and boiling down.

According to the above-described method for producing a frozen food of the present invention, the ingredient containing water is frozen to produce an ingredient part consisting of a plurality of lumps, and the seasoning and fat or oil or water-in- oil emulsion are mixed. Then, the mixture is frozen to prepare a seasoning portion composed of a plurality of chunks, and the ingredient portion and the seasoning portion are accommodated and sealed in the packaging member, so that the frozen food of the present invention described above is manufactured. be able to.
Also, in the step of preparing the seasoning part, the seasoning and the fat or oil or water-in- oil emulsion are mixed so that the oil content is 20% or more and the moisture / oil content ratio is 0.35 or less. In addition, a frozen food excellent in preservability during frozen storage can be produced.

It is a schematic block diagram of one embodiment of the frozen food of the present invention. It is a figure which shows the state of AD seasoning part.

The frozen food of the present invention is composed of a plurality of lumps, a component containing a frozen ingredient portion containing moisture and a seasoning, an oil content of 20% or more, and a moisture / oil content ratio of 0.35 or less. And a frozen seasoning portion comprising a plurality of lumps.
Furthermore, the frozen food of this invention is equipped with the packaging member which accommodates and seals an ingredient part and a seasoning part.
And the frozen food of this invention is made into the form which uses for food by adding water to an ingredient part and a seasoning part, cooking or thawing | decompressing after opening a packaging member.

The method for producing a frozen food according to the present invention includes a step of freezing ingredients containing water to produce an ingredient part composed of a plurality of lumps, an oil content of 20% or more, and a moisture / oil ratio of 0.1. It has the process of mixing a seasoning, fats and oils, or a water-in- oil emulsion so that it may become a 35 or less component, freezing a mixture, and producing the seasoning part which consists of several lump.
Furthermore, the frozen food of this invention has a process which accommodates an ingredient part and a seasoning part in a packaging member, and seals it.

(Conditional composition)
The seasoning part of the frozen food of the present invention includes at least a seasoning and an oil component. In addition, the seasoning part of the frozen food of the present invention may contain moisture in addition to the seasoning and oil.
Of these components of the seasoning part, the oil component is derived from fats and oils or water-in-oil emulsions.
This seasoning part becomes a soup or sauce containing a seasoning by adding water when cooking or thawing.
In order to produce the seasoning part of the frozen food of the present invention, for example, a fat or water-in-oil emulsion and a powdery seasoning (hereinafter referred to as “seasoned powder”) are mixed and mixed. Is molded into a plurality of small pieces and frozen.
The shape of the molded product can be a sphere, a cube, a rectangular parallelepiped, a cylinder, a cone, or the like.

If the molded product is too large, it may be difficult to weigh, or it may be difficult to dissolve during cooking and thawing.
On the other hand, if the molded product is too small, molding may be difficult, or the specific surface area may increase and interaction with the ingredients being stored may occur.
Considering these things, the mass of one piece of the molded product is preferably, for example, about 0.2 to 8.0 g, and more preferably about 0.5 to 3.0 g so that the size is easy to handle. .

The seasoning part of the frozen food of the present invention is required to be solid in the freezing temperature zone.
The seasoning part can be kept in a solid state in the freezing temperature zone by configuring the seasoning part with the above-described components having an oil content of 20% or more and a water / oil ratio of 0.35 or less. . In order to maintain a solid state, the oil content of the seasoning part is more preferably 24% or more.
The moisture content of the seasoning part is preferably 15% or less so that it can be stored frozen and stably. More preferably, it is 12% or less, More preferably, it is 10% or less.

Usually, the soup or sauce in the eating state is an aqueous solution, an oil-in-water emulsion (emulsion), or a state where the aqueous solution and the oil layer are separated. Similarly, so-called concentrated soups and concentrated sauces are also in an aqueous solution, an oil-in-water emulsion (emulsion), or a state in which the aqueous solution and the oil layer are separated.
Since the seasoning part of the frozen food of the present invention contains the seasoning in a solid state, the straight type (concentration that can be eaten as it is) soup and the sauce are both concentrated type (diluted and eaten) soup, The source is a different configuration.

The seasoning part of the frozen food of the present invention is heated and heated by adding water, the oil is melted and dispersed, the seasoning dissolves in water to form an aqueous solution, and the oil becomes oil droplets in the water. Since the oil layer is emulsified or separated from the aqueous layer, it becomes an oil-in-water emulsion (emulsion) or a soup or sauce in a state where the aqueous solution and the oil layer are separated.
Examples of such soups and sauces include soups such as chicken soup, onion soup, corn soup, minestrone and pork soup, Western-style sauces such as curry sauce, cream sauce, brown sauce and tomato sauce, sauces for sweet and sour pork, sauce Sauce, maple sauce, chili sauce, miso stir-fried sauce, boiled and boiled fish, boiled soup such as beef bowl and oyakodon, noodle soup with soup, and pasta sauce.

The oil or fat or water-in-oil emulsion used when preparing the seasoning part is not particularly limited as long as it is an oil or fat or water-in-oil emulsion called “edible oil or fat”. It is also possible to use a plurality of types of oils and fats or water-in-oil emulsions.
The oil or water-in-oil emulsion used is particularly preferably a solid or plastic solid at room temperature in order to maintain the moldability during production and the dispersed state of the seasoning powder. And what is necessary is just to select the thing which satisfy | fills the conditions mentioned above and was suitable for the taste and flavor of soup and sauce.
Examples of the oil or water-in-oil emulsion include various animal oils (lard, head, chicken oil, etc.), various vegetable oils (rapeseed oil, soybean oil, corn oil, noodle seed oil, palm oil, etc.), milk fat (butter oil) ), Various hardened oils, shortenings, flavor oils (eg, sesame oil, leek oil, chili oil), butter (as a water-in-oil emulsion), various margarines, fat spreads, and the like.

The seasoning powder used when preparing the seasoning part is a low moisture seasoning mixture composed of various seasonings and food materials. Seasoning powders can include crystalline, powdery, granular, or particulate seasonings, food ingredients, and additives, and can be used if they are generally used in soups and sauces. It is.
By adding water and heating together with the fat or oil-in-oil emulsion, various seasonings and food materials are blended so as to be a soup or sauce of a favorite flavor to constitute a seasoned powder.

  The seasoning powder is a water-containing liquid seasoning, a paste-like seasoning or the like as long as it is within the range of the specified moisture value / oil content after mixing with the oil or water-in-oil emulsion. It is also possible to add food ingredients and additives. That is, when mixed with oil or fat or a water-in-oil emulsion, the water content of the liquid or paste-like seasoning may be uniformly mixed and dispersed in the oil and fat without being separated from the oil or fat.

  The seasoning used in the ingredients of the seasoning powder includes various salts such as salt, common salt, and refined salt, sugars and other sugars (monosaccharides, disaccharides, oligosaccharides, dextrins), powdered soy sauce, powdered miso, Powder sauce, powdered vinegar, powdered soup stock, powder bouillon, powdered consomme, meat extract powder, seafood extract powder, vegetable extract powder, yeast extract powder and other extract powders, protein hydrolyzate powder, protein enzyme decomposed product powder, Examples include seasonings (amino acids, nucleic acids, organic acids), food additives such as acidulants and sweeteners, various spices, and herb powders.

Food ingredients and additives to be added to the seasoning powder include starches (flour, corn flour, rice flour, etc.), potato starch, corn starch, tapioca starch, wheat starch and other starches, dextrin, various processed starches, Modified starch, thickening polysaccharide, powdered protein material (egg white, egg yolk, whole egg, soy protein, wheat protein, milk protein), various powder food materials such as gelatin powder, vegetable powder, fruit juice powder, caramel powder , Paprika powder, powder colorant, and the like. In addition, the seasoning powder may contain particles as long as the moldability and shape preservation are not impaired, and seeds such as sesame seeds and nuts, or those obtained by grinding or pulverizing seeds (eg, sesame seeds or crushed nuts) ), Spices such as coarsely ground pepper, round cut pepper, dried herb chips, grits, dried bread crumbs, and other particles can be used.
In addition, as a whole seasoning part after mixing, it is possible to add a seasoning, a food material, or an additive that is in the form of a water-containing liquid or paste as long as it falls within the range of the specified moisture oil content value. For example, liquid seasonings such as soy sauce, miso, sake, mirin, vinegar, wine, various extract pastes (meat meat, seafood, vegetables, yeast), honey, liquid sugar, and the like can be used.

(Method for preparing seasoning part)
When producing the seasoning part, as described above, the oil or water-in-oil emulsion and the seasoning powder are mixed and formed into, for example, small pieces. It is only necessary that the fat or oil-in-water emulsion and the seasoning powder are uniformly dispersed after mixing.
If the blended amount of the oil or water-in-oil emulsion is small, it becomes powdery, granular, or crumbly even after mixing, so that subsequent molding is difficult or even after molding.
The physical properties of the mixture vary depending on the type of fat and oil, the solid fat content of the fat and oil, the ratio of fat and seasoning powder, the temperature of the mixture, and the like. When the ratio of liquid oil is high, plasticity and fluidity increase. When the temperature is high, the solid fat portion of the fat is melted, the plasticity is further increased, and when the temperature is further raised, it becomes fluid.
The mixture may be a solid or plastic solid in the freezing temperature zone. In addition to the flavor of the soup and sauce, the type and amount of fats and oils to be used may be determined in consideration of ease of mixing and ease of molding.

The mixing method of seasoning powder, fats and oils, or a water-in-oil emulsion is not specifically limited, It is possible to mix using various existing mixers.
In addition, as a method of mixing, (1) a method in which seasoned powder is sequentially added to an oil or water-in-oil emulsion, and (2) an oil or water-in-oil emulsified after the seasoned powder is mixed. (3) Mixing seasoning powder with a part of oil or water-in-oil emulsion and adding remaining oil or water-in-oil emulsion, etc. The order is not particularly limited.
Oils and fats may be mixed with seasoning powders in liquid form (using liquid oils or by heating and melting solid fats), or mixed so that they are solid and kneaded with seasoning powders Also good. Alternatively, in a liquid state, the seasoning powder may be added and mixed while cooling. When adding water or an extract containing moisture, it is only necessary to uniformly mix and disperse the oil and fat so as not to separate.
Heating in the production of the soup material and sauce material of the seasoning part is not essential, but if necessary, part or all may be heated. For example, a method may be used in which oil and fat and wheat flour are heated to produce roux, the roux is cooled, and then the remaining oil and fat, seasoning, and food material are mixed.
The state after mixing is a state in which the mixture of oil and fat or water-in-oil emulsion and seasoned powder is uniformly mixed.
When water is included, it is presumed that the water droplets are uniformly dispersed in the oil layer and the water-in-oil emulsification state is obtained.
When the water layer and the oil layer are separated, the uniformity is lost, the moldability is deteriorated, and the interaction with the freezing material during storage is liable to occur.
In order to facilitate handling in a later molding step, it is preferably a paste or plastic solid at room temperature after mixing.

  The process of forming the condiment part of the frozen food of the present invention into a small piece lump and the freezing process can be performed in any order regardless of the order.

Various methods can be used as the method of forming the condiment portion of the frozen food of the present invention into small pieces.
For example, (1) a method of molding in a paste or plastic state and cooling and solidifying, (2) a method of cooling and solidifying and then cutting, (3) a method of freezing in a mold, and the like.
As a method of combining the above (1) and (2), for example, it can be rolled into a plate shape in a paste or plastic state, cooled, and then cut or die-cut after cooling. is there.
As a specific example of the method (3) described above, for example, a method of putting it in a freezing mold such as an ice tray and freezing it can be taken out.
As a specific example of the above-mentioned method (1), a method in which a fixed amount is ejected from a depositor in a fluid or plastic state and cooled and solidified is possible.

The shape of the molded product of the seasoning portion is not particularly limited, and can be molded into small pieces such as a spherical shape, a cubic shape, a rectangular parallelepiped shape, a cylindrical shape, a conical shape, and a disc shape.
In addition, the size of the molded product of the seasoning portion may be, for example, fine granularity or may be molded into one serving (for example, 15 g). However, if it is too fine, the surface area with respect to the mass increases and the contact with the freezer material increases, so that the interaction is likely to occur. Moreover, when the molded product of a seasoning part is too large, the ease of melting at the time of cooking will be impaired.
Considering ease of handling after preparation, ease of weighing, and ease of melting during cooking, the molded product of the seasoning part preferably has a size of about 0.2 g to 8 g, and about 0.5 g to 3 g. Size is most preferred.

(Composition of ingredients)
The ingredient used for the ingredient part of the frozen food of the present invention is not particularly limited as long as it is in a frozen solid state. For example, livestock meat such as beef, pork and chicken and processed products thereof, fish and shellfish such as shellfish, shrimp and crab and processed products thereof, vegetables such as root vegetables, leaf vegetables and fruit vegetables, beans, fruits and mushrooms And processed products thereof, cooked rice, noodles such as udon, ramen and pasta, meat dumplings, karaage, processed foods such as hamburgers. Ordinarily distributed frozen foods, frozen vegetables, frozen seafood, frozen livestock meat, etc. may be used as they are.

  The ingredients are appropriately pretreated before freezing. That is, removal of inedible parts, washing, pretreatment such as cutting, soaking, mixing, molding, dressing processing, cooking (heating, boiling, steaming, sauteing, oven baking, etc.).

The ingredients to be used need not necessarily be heated, but may be pretreated so as to be in an optimal state in a predetermined time when cooking and thawing frozen food.
In other words, the ingredients may be frozen in an unheated state, and the ingredients may be thawed and heated during the final cooking. Thaw and warm.

In order to shorten the thawing / cooking time during cooking, it is desirable that the ingredients are frozen.
However, fine solid ingredients such as minced meat soba, cooked rice, and chopped vegetables do not need to be completely separated, and even if some blocks are included, there is no problem.
In consideration of ease of handling at the time of filling the packaging member with the ingredients, the ingredients may be molded into small pieces.

The whole ingredient part is divided into each type of ingredient to make a lump, or further, the same ingredient is divided into a plurality of lumps to have a plurality of lump.
When producing the ingredient part, when dividing the same ingredient into a plurality of chunks, either the process of dividing into a plurality of chunks or the freezing process can be performed first.

In general, the ingredients described above have a moisture content of 45% or more, and in particular, many vegetables have a moisture content of 80% or more.
The higher the moisture content, the easier it is for the low moisture seasoning to absorb moisture, and the moisture absorption and dissolution of the seasoning during storage, resulting in the packaging material becoming dirty and the ingredients becoming blocked.
That is, when using a high-moisture ingredient, the effect of the present invention that can prevent the quality change during storage can be exhibited particularly remarkably.
In addition, if the moisture content of the ingredients is quite large, the rot will progress unless frozen. As described above, the present invention is particularly effective when using a material having a moisture content enough to rot if not frozen.

(Configuration of packaging material)
In the frozen food of the present invention, the frozen ingredient part and the frozen seasoning part are accommodated in the same packaging member and sealed.
The packaging member used for the frozen food of the present invention may be any one that has been conventionally used for frozen food, and there is no need to use a special packaging member.
It is not always necessary to be able to cook and cook with the packaging member.
Further, the frozen ingredient part and the frozen seasoning part enclosed in the packaging member do not need to be in a non-contact form or in a form that is difficult to contact.
Usable packaging members include, for example, plastic film, aluminum vapor deposition film, bag-like packaging materials such as paper, tray-type packaging materials made of plastic, aluminum, paper, and the like.
The ingredient part and the seasoning part may be packaged one by one, or a plurality of persons may be packaged together. Moreover, you may further wrap what packed one meal into one pack.

(Dish applicable to the frozen food of the present invention)
The frozen food of the present invention can be applied to various dishes using solid ingredients and soups and sauces containing oil. What is necessary is just to produce and enclose the ingredient part and seasoning part suitable for each dish.
As a dish to which the frozen food of the present invention can be applied, for example, soups such as chicken soup, vegetable soup, corn soup, clam chowder, pork soup, sweet and sour pork, Happo vegetables, casserole meat, chinjaoulose, mapo tofu, Chinese food such as shrimp sauce, meat dumplings with Ann, curry, stew, hamburger with sauce, Western-style dishes such as chicken tomato sauce, Japanese-style stew such as Chikuzenni, pork soup, beef bowl, Japanese radish, udon, ramen, pasta Soup such as soup, noodles with sauce, cooked rice such as risotto, miso soup, hot pot dishes such as soup pan and kimchi hot pot.

(Frozen food cooking and thawing method of the present invention)
To eat the frozen food of the present invention, water is added to the frozen food, followed by cooking or thawing in a microwave oven.
By adding water and heating, the frozen seasoning part dissolves into a soup or sauce, and at the same time the frozen ingredients are steamed, thawed and heated. As a result, a menu in which ingredients and soup or sauce are integrated is quickly and easily completed.
The cooking time may be set to the time until the seasoning part is dissolved and warmed and the frozen ingredients are heated to a temperature at which they can eat.
In the frozen food of the present invention, moisture is removed as compared with a configuration in which soups and sauces are frozen as they are, so that energy required for thawing heating is reduced and cooking time can be shortened.

  The amount of water added at the time of cooking and thawing may be determined so as to have an appropriate concentration after the seasoning part is dissolved, and if necessary, the amount evaporated during heating may be taken into consideration. Water can be added all at once, but it can also be added while watching the taste of soup and sauce. If the soup or sauce is too thin, it can be boiled by extending the heating time.

It is preferable to add the frozen food of the present invention, water and hot water to a pan and a frying pan, and cook by heating because the method of hydration cooking is easy to cook and easy to mix and stir during cooking.
Also, put frozen food and water in a microwave-cooking container, heat the microwave, add water to the frozen food container, heat the microwave, and add water to the frozen food container. Then, cooking is possible also by a method of boil cooking the whole container.

Note that some or all of the added water may be replaced with other liquids such as wine, liquor, bouillon, and milk.
Moreover, it does not matter whether a favorite seasoning is added during cooking or after cooking.

(One embodiment of frozen food)
The schematic block diagram of one Embodiment of the frozen food of this invention is shown in FIG.
A frozen food 10 shown in FIG. 1 has a frozen seasoning portion 1 composed of a plurality of chunks and an ingredient portion 2 composed of a plurality of chunks and composed of frozen ingredients. Yes.
The plurality of seasoning portions 1 and the plurality of ingredient portions 2 are accommodated in a bag-like packaging member 3 and are sealed by the packaging member 3.
The plurality of seasonings 1 and the plurality of ingredients 2 are each formed in a predetermined size.
The seasoning part 1 contains seasoning powder 11.

  As described above, the seasoning portion 1 is composed of components having an oil content of 20% or more and a moisture / oil ratio of 0.35 or less. Thereby, in the seasoning part 1, it can be set as the state which the seasoning powder 11 disperse | distributed in fats and oils or the water-in-oil emulsion.

In addition, in the frozen food 1 shown in FIG. 1, the seasoning part 1 and the ingredient part 2 were square shape, and the packaging member 3 was bag shape.
The shape of the seasoning portion 1 and the ingredient portion 2 and the shape and material of the packaging member 3 are not limited to the configuration shown in FIG. 1, and each may be the other configuration described above. .

(Operational effect of the frozen food of the present invention)
The frozen food of the present invention includes an ingredient part, a seasoning part, and a packaging member that accommodates and seals the ingredient part and the seasoning part.
The ingredient part is frozen, contains moisture, and consists of a plurality of lumps.
The seasoning part is frozen, includes seasonings, is composed of components having an oil content of 20% or more and a moisture / oil content ratio of 0.35 or less, and is composed of a plurality of lumps.
And the frozen food of this invention is made into the form which uses for food by adding water to an ingredient part and a seasoning part, cooking or thawing | decompressing after opening a packaging member.
According to the structure of the frozen food of the present invention described above, the following effects are obtained.

1. Since the ingredient part and the seasoning part are sealed by the packaging member, it is not necessary to open and mix separate packaging members when cooking or thawing.

2. After opening the packaging member, water is added to the ingredient part and the seasoning part, and by being cooked or thawed, it is possible to give heat energy by adding water, Time and heat energy required for cooking and thawing can be reduced. In addition, since water is added during cooking or thawing, the amount of moisture in the seasoning portion in the state of being stored frozen can be reduced, reducing energy required for freezing during production, reducing the weight of the product, The volume can be reduced, and further, the dissolution of the seasoning due to moisture in the seasoning part and the change in ingredients (taste, texture, color, etc.) due to the dissolved seasoning can be suppressed.

3. The seasoning part is frozen, contains the seasoning, is composed of components with an oil content of 20% or more, and a moisture / oil content ratio of 0.35 or less. It is possible to protect the seasoning with the oil in the seasoning part and to prevent the seasoning from being dissolved by the moisture in the seasoning part or the moisture in the ingredient part. Since it is possible to suppress the dissolution of the seasoning due to moisture, deformation of the seasoning part, contamination of the packaging material due to the dissolved seasoning, changes in ingredients due to the dissolved seasoning (taste, texture, color, etc. ), Blocking of ingredients with the dissolved seasoning and between ingredients and the seasoning portion can be suppressed.
If the ingredients and the ingredients and the seasoning part are blocked by the dissolved seasoning, the time required for cooking increases, and the contact area between the ingredients and the seasoning increases, so the ingredients change due to the seasoning (Taste, texture, color, etc.) are promoted.
According to the configuration of the frozen food of the present invention, since blocking can be suppressed, a good state can be maintained even after frozen storage. In addition, it is possible to prevent the soup and sauce from being clogged and the flavor from being deteriorated, the texture of the ingredients from being lowered and the food from being boiled down by extending the cooking time.
In addition, when the seasoning dissolves, the high-concentration (high salinity) taste component of the seasoning penetrates into the ingredients to thicken the taste of the ingredients, and the protein food (livestock meat, The texture of fish and shellfish) may be deteriorated, the ingredients may be discolored by the ingredients of the seasoning, and the ingredients may be colored by the pigment component of the seasoning. In the configuration of the frozen food of the present invention, the dissolution of the seasoning can be suppressed, so that these quality deteriorations can also be prevented.
Further, in the configuration of the frozen food of the present invention, the dissolution of the seasoning can be suppressed, so that the dissolved seasoning adheres to the packaging member, and the ingredient part and the seasoning part are difficult to take out from the packaging member. Nor.

4). When the ingredient part and the seasoning part are each composed of a plurality of lumps, the whole frozen food can be made flexible as compared with the case where the ingredient part or the seasoning part is formed into one large chunk. Therefore, the volume of the product can be reduced, and the range of configurations of the selectable packaging members can be widened. Therefore, it is possible to configure a product at a low cost by employing a simple packaging member, and it is possible to reduce the storage space for the product. For example, do not take up space in the freezer.
5). Since the ingredients contain moisture, there is no need to use special ingredients from which moisture has been removed and dried. Therefore, when such a special material is used, the quality of the material does not change due to moisture removal and drying.

  According to the configuration of the frozen food of the present invention, it is possible to prevent quality deterioration during frozen storage while enclosing a high moisture freezing ingredient and a low moisture soup or sauce material in the same packaging member. And dishes containing much water such as soups and sauces can be easily cooked in a short time.

(Explanation of thermal energy reduction)
Next, it will be described by way of example that heat energy required for cooking and thawing can be reduced by adding water during cooking and thawing.

The thermal properties of ice and water are as follows.
Specific heat of ice 0.5cal / g
Specific heat of water 1.0cal / g
Heat of melting of ice 80cal / g
For example, when a frozen soup or sauce is heated from −18 ° C. to 80 ° C., the amount of heat required per 1 g is 0.5 × 18 + 80 + 1.0 × 80 = 169 cal / g.
On the other hand, when 20 ° C. water is added instead of the water in the soup or sauce and heated to 80 ° C. for cooking, the amount of heat required per 1 g of water is 1.0 × (80− 20) = 60 cal / g.
In other words, by removing the water in the soup and sauce and freezing and cooking by adding water, it is possible to save 109 cal per gram of the removed water, and the cooking time is shortened accordingly.
In addition, the frozen food can be reduced in weight and capacity can be reduced by the amount of water removed, and the energy required for freezing when the frozen food is produced can also be reduced.

(Description of the state of the seasoning part)
Next, several states of the seasoning part are schematically shown in FIGS. 2A to 2D.
In the state shown in FIG. 2A, the seasoning powders 101, 102, and 103 are dispersed in the oil and fat 110.
In the state shown in FIG. 2B, each seasoning powder 101, 102, 103 is dispersed in a water-in-oil emulsion in which fine water droplets 104 are dispersed in the oil and fat 110.
In the state shown in FIG. 2C, the oil and fat 110 and the water 105 are separated, and the seasoning powders 101, 102, and 103 exist in the water 105. In this state, the seasoning powders 101, 102, 103 are dissolved by contact with the water 105.
In the state shown in FIG. 2D, the amount of oil 110 is small, and the oil 110 adheres to the seasoning powders 101, 102, 103.

In the frozen food of the present invention, the amount of oil and water in the seasoning part is defined as 20% or more of oil and 0.35 or less of water / oil. Thereby, a seasoning part can be made into the state shown to FIG. 2A or 2B, ie, the state which the seasoning powder disperse | distributed in fats and oils or the water-in-oil emulsion. In these states, it is possible to protect the seasoning powder with fats and oils and suppress the dissolution of the seasoning powder with moisture.
When there is too much moisture in the seasoning part, as shown in FIG. 2C, the oil 110 and the water 105 are likely to be separated.
When the oil content in the seasoning part is too small, as shown in FIG. 2D, the seasoning powder 101, 102, 103 cannot be sufficiently covered with the oil 110, so that the seasoning powder 101, 102, 103 Easier to dissolve in moisture.

(Comparison between the frozen food of the present invention and conventional products)
In the frozen food of the present invention, the ingredient part and the seasoning part are accommodated and sealed in the packaging member. Thereby, the effort at the time of cooking and thawing | decompression can be reduced compared with the conventional product which packaged each ingredient and seasoning separately.
In the frozen food of this invention, the ingredient part and the seasoning part are accommodated in the packaging member. As a result, the contact area between the ingredients and the seasoning is reduced compared to the conventional product in which the ingredients and the seasoning are integrated and accommodated in the packaging member. Changes in ingredients (flavor, texture, color, etc.) due to seasonings can be suppressed.
The frozen food of the present invention is made into a form to be edible by adding water and cooking or thawing. Thereby, since energy can be given by the added water, time and heat energy required for cooking and thawing can be reduced as compared with a conventional product that is cooked or thawed without adding water. In addition, since the amount of moisture in the seasoning portion in the state of being stored frozen can be reduced, the weight can be reduced and the volume can be reduced accordingly, and the seasoning portion can be dissolved or dissolved by the moisture in the seasoning portion. It is possible to suppress changes in ingredients (taste, texture, color, etc.) caused by the seasoning.

  The frozen food according to the present invention was actually produced and the characteristics were examined.

<Test 1> Moisture level of ingredients It was confirmed whether the occurrence of problems during frozen storage differs depending on the type of ingredient (especially the amount of moisture in the ingredient).

1. Adjustment of seasoning part (source material) First, according to the following table | surface, each material was measured and mixed, and the seasoning powder for a test was produced.

  Subsequently, the prepared seasoning powder and margarine or shortening were weighed at a mass ratio shown in the following table.

Seasoning powder was put into margarine or shortening and mixed until uniform.
After mixing, it was rolled into a flat plate with a thickness of 8 mm, and frozen in a freezer.
Then, it removed from the freezer and cut into 10 mm square. If it was difficult to cut, it was left at room temperature for a while and then cut. In this way, a sample of source material of 0.8 to 1.2 g was obtained.
However, about the test section 1-1, since it is a powder form and it is difficult to roll and cut, it was used with the following tests with powder.
The obtained sample was stored in a freezer.

2. Constituent measurement of sample of seasoning part The following component measurement was performed about the sample of the obtained seasoning part.
The sample was analyzed for moisture (%), oil (%), and salinity (%). From the moisture and oil content, the ratio (water / oil content) was determined.
In addition, approximately 10 times the amount of hot water was added to each sample and dissolved by heating. After cooling, each sample was adjusted by adding water to obtain a 10-fold dilution, and the Brix value of the 10-fold diluted solution was measured.
Each measurement result is shown in the following table.

3. Preparation of ingredients As ingredients for the ingredients of this test, frozen daikon, frozen bell pepper, frozen carrot, frozen onion, frozen potato, frozen boiled shrimp, frozen beef cattle meat dice, frozen bacon, frozen macaroni, frozen fried pork The dried macaroni was prepared as follows.
Frozen daikon (ginkgo): Cut the peeled potato into 3mm thick ginger and boiled in boiling water for 3 minutes. After standing to cool, it was frozen in a freezer to obtain frozen daikon.
Frozen bell pepper (disrupted): Excluding the seeds of bell pepper, it was cut into 1 to 2 g, boiled in boiling water for 2 minutes, and immediately cooled with cold water. The water was cut well and then frozen in a freezer to obtain frozen bell peppers (random cuts).
Frozen carrot (random cut): Peeled carrot was cut into 4-6 g. Steamed for 10 minutes with a steamer. After cooling, it was frozen in a freezer to obtain frozen carrots (random cuts).
Frozen onion (random cut): The peeled onion was cut into pieces and steamed with a steamer for 10 minutes. After standing to cool, it was frozen in a freezer to obtain a frozen onion (random cut).
Frozen potatoes (10 mm dice): Peeled potatoes were cut into 10 mm dice. Steamed with a steamer for 5 minutes, allowed to cool, then frozen in a freezer to obtain frozen potatoes (10 mm dice).
Frozen boiled shrimp: Frozen peeled shrimp (Banamei shrimp, 51/60 size) was thawed and immersed overnight in 1% saline. After draining the water, it was boiled for 6 minutes in boiling water and immediately cooled with cold water. Water was drained, spread on a freezing plate, and frozen in a freezer to obtain frozen boiled shrimp.
Frozen beef cattle meat dice: Beef cattle meat (20 × 15 × 15 mm) was immersed in 1% saline overnight. It boiled for about 8 minutes until the core temperature reached 70 ° C. in boiling water, and immediately cooled with cold water. Water was drained and spread on a freezing plate and frozen in a freezer to obtain a frozen beef cattle meat dice.
Frozen bacon: Bacon was cut into 20 × 10 × 3 mm, placed on a freezing plate and frozen to obtain frozen bacon.
Frozen macaroni: Dried macaroni (elbow) was boiled with boiling 0.8% saline for 8 minutes and then immediately exposed to running water to cool. Arranged so as not to stick to the freezing plate, and frozen in a freezer to obtain frozen macaroni (elbow) frozen in roses.
Frozen deep-fried pork: Pork thigh (20 × 15 × 15 mm) was mixed with 0.5% of the salt of salt and mixed well. Corn starch in an amount of 10% of the meat was dusted and oiled at 170 ° C for about 4 minutes until the center of the meat reached 70 ° C. It was allowed to cool and then frozen to obtain frozen fried pork.
Dry macaroni: The dried macaroni was frozen as it was.
Moreover, the moisture value of each ingredient was measured.

4). Sample packaging, abuse test 30 g of each source material (1-1 to 1-4) in the seasoning part and 100 g of each ingredient in the ingredient part were housed in a plastic bag and sealed to prepare a sample. That is, 44 types of samples were prepared by combining 4 types of source materials and 11 types of ingredients.
The packaged samples were stored in a -18 ° C freezer for 1 month.
In the meantime, it was programmed to increase the temperature to −3 ° C. once a day for 1 hour, and an abuse storage test was conducted for 1 week.

5). Evaluation The stock was evaluated for each sample.
The following items were evaluated by five members.
Dissolution of seasoning: It was evaluated whether the seasoning was dissolved or not during abuse storage. Those not dissolved (no change) were rated high.
Stain inside bag: The degree of soiling with the seasoning in which the inside of the packaging bag was dissolved during abuse storage was evaluated. Those not soiled were rated high.
Blocking: The degree of blocking of seasonings and ingredients was evaluated. Those that were not blocked were rated high.
Then, the above three items were combined, and quality degradation during storage was evaluated in five stages.
No quality degradation 5 ← → 1 Significant quality degradation As an evaluation result, the average score of the evaluation of five people is shown in the following table together with the measurement result of moisture value.

6). Consideration The source material 1-1 having a low oil content of 13% is not evaluated well except for dry macaroni having a low water content.
Source materials 1-2 to 1-4 having an oil content of 24% or more and a moisture / oil content of 0.35 or less have good evaluation during storage for each ingredient.
Moreover, it turns out that evaluation becomes low, so that the water | moisture content of ingredients is high. This is presumably because the higher the moisture content of the ingredients, the easier the source material absorbs and dissolves with moisture.
In dry macaroni with low moisture content, the source material does not absorb moisture, so it is considered that the source does not dissolve.
Of the 11 ingredients used in this test, frozen daikon has the highest moisture content, and the conditions for the moisture absorption of the source material are severe. The test was performed as a material.

<Test 2> Oil content of seasoning part The relationship between the amount of oil content of the seasoning part and the occurrence of dissolution and blocking of the seasoning part was examined.

1. Adjustment of seasoning part (source material) First, according to the following table | surface, each material was measured and mixed, and the seasoning powder for a test was produced.

  Subsequently, the prepared seasoning powder and the adjusted lard were each weighed at a mass ratio shown in the following table.

Seasoned powder was added to the adjustment lard and mixed until uniform.
After mixing, it was rolled into a flat plate with a thickness of 8 mm, and frozen in a freezer.
Then, it removed from the freezer and cut into 10 mm square. If it was difficult to cut, it was left at room temperature for a while and then cut. In this way, a sample of source material of 0.8 to 1.2 g was obtained.
However, the test sections 2-1 to 2-4 were in the form of powder or rags and were difficult to roll or cut, so they were subjected to the following tests as powders.
The obtained sample was stored in a freezer.

2. Concentration measurement of sample of seasoning part About the sample of the obtained seasoning part, the water content (%), oil content (%), water / oil content, salt content (%), 10 times by the same measurement method as in Test 1 The Brix value of the diluted solution was measured.
Each measurement result is shown in the following table.

3. Adjustment of material part As a material for the material part of this test, frozen daikon (icing) was adjusted in the same procedure as test 1.

4). Sample packaging, abuse test 30 g of each source material (2-1 to 2-15) in the seasoning part and 100 g of frozen sausage (guyo cut) in the ingredient part are housed in a plastic bag and sealed to produce a sample. did.
The packaged samples were stored in a -18 ° C freezer for 1 month.
In the meantime, it was programmed to increase the temperature to −3 ° C. once a day for 1 hour, and an abuse storage test was conducted for 1 week.

5). Evaluation Each sample was evaluated for production and storage.
As evaluation of manufacturing and stored goods, the following items were evaluated in five levels by five members.
Seasoning moldability: Ease of forming when the mixed seasoning was rolled and cut was evaluated. Those that were difficult to mold in powder form and those that were strong and sticky and difficult to roll and cut were rated low.
Easy to mold 5 ← → 1 Difficult to mold Seasoning dissolution: Evaluated whether the seasoning was dissolved during abuse storage. Those not dissolved (no change) were rated high.
Undissolved 5 ← → 1 Dissolved Stain inside bag: The degree of soiling of the inside of the packaging bag with the dissolved seasoning during abuse storage was evaluated. Those not soiled were rated high.
Not dirty 5 ← → 1 Dirty Blocking: The degree of blocking of seasonings and ingredients was evaluated. Those that were not blocked were rated high.
Not blocked 5 ← → 1 Blocked

In addition, as a comprehensive evaluation, the above four items of manufacture and evaluation of stored items were comprehensively evaluated.
As an evaluation result, the average score of the evaluation of five people is shown in the following table.

6). Discussion In test sections 2-1 to 2-4, the oil content is less than 15%. These samples are in powder form and are poor in moldability. In addition, the seasoning dissolved during storage, resulting in bag stains.
In test section 2-5, the oil content is less than 20%. This sample can be barely molded, but the seasoning is dissolved during storage and the bag is soiled.
Test plots 2-6 to 2-7 have an oil content of 20 to 23%. These samples could be molded and were relatively good in terms of dissolution of seasonings, bag dirt, and blocking.
In test sections 2-8 to 2-9, the oil content is 24 to 30%. In these samples, good results were obtained for each item.
In test sections 2-10 to 2-15, the oil content is 30% or more. These samples had a maximum score of 5 for each item, and particularly good results were obtained.
From the above results, by making the oil content of the seasoning part 20% or more, the moldability is good, dissolution of the seasoning during storage, blocking, and contamination inside the packaging material are suppressed, and good results are obtained. I understand that.
Furthermore, it turns out that a more favorable result is obtained as the oil content of a seasoning part is 24% or more.

<Test 3>
Using two types of fats and oils (shortening and fat spread) in the seasoning part, samples were prepared by changing the ratio of these two types of fats and oils, and the characteristics of the samples were examined.

1. Adjustment of seasoning part (source material) First, according to the following table | surface, each material was measured and mixed, and the seasoning powder for a test was produced.

Subsequently, the prepared seasoning powder, shortening, and fat spread were weighed at the mass ratios shown in the following table, respectively.
In addition, the standard value of the shortening used was a water content of 0.5% or less and an oil content of 99.5% or more. The standard value of the fat spread used was 27% moisture and 71% oil content.
Test plots 3-1 to 3-6 are blended so that the oil content is about 25%, and test plots 3-7 to 3-12 are blended so that the oil content is about 33%. 3-18 is blended so that the oil content is about 40%.

Seasoning powder was added to shortening and fat spread and mixed until uniform.
After mixing, it was rolled into a flat plate with a thickness of 8 mm, and frozen in a freezer.
Then, it removed from the freezer and cut into 10 mm square. If it was difficult to cut, it was left at room temperature for a while and then cut. In this way, a sample of source material of 0.8 to 1.2 g was obtained.
The obtained sample was stored in a freezer.

2. Concentration measurement of sample of seasoning part About the sample of the obtained seasoning part, the water content (%), oil content (%), water / oil content, salt content (%), 10 times by the same measurement method as in Test 1 The Brix value of the diluted solution was measured.
Each measurement result is shown in the following table.

3. Adjustment of material part As a material for the material part of this test, frozen daikon (icing) was adjusted in the same procedure as Test 1 and Test 2.

4). Sample packaging, abuse test 30 g of each source material (3-1 to 3-18) in the condiment part and 100 g of frozen sausage (guillotine) in the ingredient part are placed in a plastic bag and sealed to produce a sample. did.
The packaged samples were stored in a -18 ° C freezer for 1 month.
In the meantime, it was programmed to increase the temperature to −3 ° C. once a day for 1 hour, and an abuse storage test was conducted for 1 week.

5). Evaluation The stock was evaluated for each sample.
As items for evaluation of stored products, three items of dissolution of seasonings, dirt inside the bag, and blocking were evaluated on a five-point scale by five members. The evaluation method for each item was the same as in Test 2.
In addition, as a comprehensive evaluation, the three items of the above-mentioned evaluation of stored products were comprehensively evaluated.
As an evaluation result, the average score of the evaluation of five people is shown in the following table.

6). Discussion From the evaluation results, in the sample of this test, good results are obtained when the water / oil content is 0.35 or less regardless of the water content or the oil content.
Since all of the samples of this test have an oil content of 20% or more, the oil content is 20% or more, and the water / oil content is 0.35 or less. It turns out that it is obtained.

<Test 4> Moisture of seasoning part By mixing a lot of water in the seasoning powder, the moisture content of the seasoning part was increased, and the relationship between the amount of moisture in the seasoning part and the occurrence of blocking, etc. was investigated. It was investigated how much water content was allowed.

1. Adjustment of seasoning part (source) First, according to the following table | surface, each material was measured and mixed, and the seasoning powder for this test was produced.

  Subsequently, the prepared seasoning powder, the adjusted lard, and water were weighed at the mass ratios shown in the following table.

Seasoned powder was added to the adjustment lard and mixed until uniform. Then, water was added little by little and mixed well.
After mixing, it was rolled into a flat plate with a thickness of 8 mm, and frozen in a freezer.
Then, it removed from the freezer and cut into 10 mm square. If it was difficult to cut, it was left at room temperature for a while and then cut. In this way, a sample of source material of 0.8 to 1.2 g was obtained.
The obtained sample was stored in a freezer.

2. Concentration measurement of sample of seasoning part About the sample of the obtained seasoning part, the water content (%), oil content (%), water / oil content, salt content (%), 10 times by the same measurement method as in Test 1 The Brix value of the diluted solution was measured.
Each measurement result is shown in the following table.

3. Adjustment of material part As a material for the material part of this test, frozen daikon (icing) was adjusted in the same procedure as Test 1 and Test 2.

4). Sample packaging, abuse test 30g of each source material (4-1 to 4-11) in the seasoning part and 100g of frozen daikon (guyo cut) in the ingredients part are housed in a plastic bag and sealed to produce a sample. did.
The packaged samples were stored in a -18 ° C freezer for 1 month.
In the meantime, it was programmed to increase the temperature to −3 ° C. once a day for 1 hour, and an abuse storage test was conducted for 1 week.

5). Evaluation Each sample was evaluated for production and storage.
As the evaluation of production and storage products, four items were evaluated on five levels by five members: moldability of seasonings, dissolution of seasonings, dirt inside the bag, and blocking. The evaluation method for each item was the same as in Test 2.
In addition, as a comprehensive evaluation, among the above four items, three items (e.g., dissolution of seasonings, dirt inside the bag, blocking) of the evaluation of stored items were evaluated in a 5-level evaluation.
As an evaluation result, the average score of the evaluation of five people is shown in the following table.

6). Consideration It can be seen that by adding moisture, the evaluation of dissolution of the seasoning, dirt inside the bag, and blocking becomes lower.
From the results shown in Tables 15 and 16, the oil content is generally 20% or more and the water / oil content is 0.35 or less (test sections 4-3, 4-5, 4-8, 4-9, 4-10). ) Shows that good quality can be obtained.
The osmotic pressure of high-concentration seasoning ingredients (salt, sugar, amino acids, etc.) draws the water from the frozen daikon, which is thought to dissolve the seasoning.
Once the seasoning component is dissolved in water, it becomes a high-concentration aqueous solution, which becomes an antifreeze liquid or a sherbet-like shape and stains the inside of the packaging bag. It is thought that seasonings and melted seasonings become the core and combine with ingredients to cause blocking.

  Subsequently, samples of frozen foods applied to specific dishes were prepared and the characteristics were examined.

<Test 5> Sweet and sour pork Adjustment of seasoning part (sauce) First, each material was measured according to the following table | surfaces, and the seasoning powder for sweet and sour pigs was produced.

  Subsequently, the prepared seasoning powder, sesame oil, lard, and water were each weighed in the mass ratios shown in the following table.

(Experiment 5-1 to 5-12)
Seasoned powder was added to sesame oil and lard and mixed until uniform, and when adding water, water was added little by little and mixed well.
After mixing, it was rolled into a 5 mm thick plate and frozen in a freezer.
Then, it removed from the freezer and cut into 15 mm square. If it was difficult to cut, it was left at room temperature for a while and then cut. In this way, a sample of the source material for sweet and sour pork of 1.2 to 1.6 g was obtained.
However, since the test section 5-1 was in a powder form, it was difficult to roll and cut, so that the powder was subjected to the following tests as it was.
The obtained sample was stored in a freezer.

(Test area 5-13 to 5-14)
All ingredients (seasoned powder, sesame oil, lard, water) were put into the pan.
After boiling, the mixture was heated for 1 minute, and water was evaporated to adjust the yield.
Pour into an ice tray and freeze. As a result, 3 to 5 g of a block-shaped frozen sauce was obtained. Even in a frozen state, it was sherbet-like, and the blocks were easy to stick together.
The obtained sample was stored in a freezer.

2. Concentration measurement of sample of seasoning part About the sample of the obtained seasoning part, the water content (%), oil content (%), water / oil content, salt content (%), 10 times by the same measurement method as in Test 1 The Brix value of the diluted solution was measured.
Each measurement result is shown in the following table.

3. Preparation of ingredient part As ingredients for the ingredient part of the sweet and sour pork, frozen fried pork, frozen onion, frozen carrot, frozen bamboo shoot, frozen bell pepper, and frozen shiitake mushroom were adjusted as follows.
Frozen fried pork: Pork thigh (20 × 15 × 15 mm) was covered with salt in an amount of 0.5% of the meat and mixed well. Furthermore, corn starch in an amount of 10% of the meat was dusted and oiled at 170 ° C. for 4 minutes until the center of the meat reached 70 ° C. It was allowed to cool and then frozen to obtain frozen fried pork.
Frozen onion (random cut): The peeled onion was cut into pieces and steamed with a steamer for 10 minutes. After cooling, it was frozen in a freezer to obtain a frozen onion (random cut).
Frozen carrots (overcut): Peeled carrots were cut into 4-6 g pieces and steamed with a steamer for 10 minutes. After cooling, it was frozen in a freezer to obtain frozen carrots (random cuts).
Frozen bamboo shoots (random cut): Boiled bamboo shoots were cut into 4-6 g pieces and boiled in boiling water for 10 minutes. After standing to cool, it was frozen in a freezer to obtain frozen bamboo shoots (random cuts).
Frozen bell pepper (disrupted): Excluding the seeds of bell pepper, it was cut into 1 to 2 g, boiled in boiling water for 2 minutes, and immediately cooled with cold water. After thoroughly draining the water, it was frozen in a freezer to obtain frozen bell peppers (random cuts).
Frozen shiitake mushrooms: Dried shiitake mushrooms (20-30 mm in diameter) were rehydrated and boiled in boiling water for 5 minutes. After thoroughly draining the water, the frozen shiitake mushrooms were frozen by arranging them on a freezing plate.

  When the moisture value of each ingredient was measured, it was as shown in the following table.

4). Sample packaging and storage test According to the following table, the ingredients and seasonings (source material or frozen sauce) were weighed, placed in a plastic bag, and sealed.
The amounts of the sauce material and the frozen sauce were calculated and added so that the amount of seasoning powder in one bag was all the same 35 g.
The packaged samples were stored in a -18 ° C freezer for 3 months.

5). Cooking (test areas 5-1 to 5-12)
The contents of the sample were put into an 18 cm frying pan, and water was weighed and charged according to the amount of water during cooking described in Table 21, and the frying pan was covered.
The blocked sample was put in a frying pan as it was without loosening.
After heating was started with a gas stove, the ingredients were heated and heated until the sauce melted, and the time required until that time was measured as “cooking time”. In the case of the block, it took time to thaw the ingredients and the cooking time was longer.
The lid was opened, mixed well, placed on a plate and examined.

(Test area 5-13 to 5-14)
The contents of the sample were put in an 18 cm frying pan and the frying pan was covered.
It was heated with care not to burn with a gas stove, and heated until the sauce and ingredients were completely thawed and warmed. When boiled in the middle, water was appropriately added during cooking.
The lid was opened, mixed well, placed on a plate and examined.

6). Evaluation About each sample, evaluation of stored goods and sensory evaluation after cooking were performed, respectively.

(Evaluation of stored items)
As an evaluation of stored products, five items were evaluated by five members on three items of dissolution of seasonings, dirt inside the bag, and blocking. The evaluation method for each item was the same as in Test 2.

(Sensory evaluation after cooking)
As sensory evaluation after cooking, the following items were evaluated in five stages by five members.
Thickness of ingredients (carrots): The ingredients were evaluated for whether they had a strong taste (salty), and those that were not salty were rated high. In this test, carrots were evaluated.
Not salty 5 ← → 1 Salty taste unevenness of ingredients: The ingredients were evaluated as to whether there was any unevenness between the thick and thin tastes, and those with no unevenness were rated high.
No taste unevenness 5 ← → 1 There is taste unevenness Texture of ingredients (pork): The texture of ingredients was evaluated. In this test, the hardness of pork was evaluated. Soft items were rated highly.
Soft 5 ← → 1 Hard Ingredient (green pepper) color: The color of the ingredient was evaluated. In this test, the green color of bell pepper was evaluated. Those not faded were rated highly.
Green is maintained 5 ← → 1 Fading

(Comprehensive evaluation)
As a comprehensive evaluation, the above-mentioned stored product evaluation and sensory evaluation after cooking were combined and evaluated in five stages.

(Evaluation results)
As an evaluation result, the average score of the evaluation of five people is shown in the following table together with the measurement result of cooking time.

7). Discussion In the test sections 5-2, 5-5, 5-6, 5-9 to 5-11, which are conditions within the scope of the present invention, good results were obtained and good even after storage for 3 months. It was a result.
In other test areas, which are outside the scope of the present invention, good results were obtained for some of the following items: dirt inside the bag, blocking, deterioration of the taste and texture of ingredients, and changes in ingredient colors. It was not obtained.
As a comparative example, in the test sections 5-13 and 5-14 using a frozen sauce containing a lot of water, the ingredients and the sauce were blocked, and the pork meal was eaten because the dissolved sauce penetrated the ingredients. The feeling and the color of the bell pepper changed. In addition, the cooking time was significantly increased to 9 minutes by using the frozen sauce.
The cooking time for the unblocked sample was 3 minutes, whereas for the blocked sample, the cooking time was extended from 4 minutes to 6.5 minutes.

<Test 6> Chicken soup Preparation of seasoning part (soup) First, each ingredient was measured according to the following table | surfaces, and the seasoning powder for chicken soup was produced by mixing.

  Subsequently, the prepared seasoning powder, a mixed oil of lard and chicken oil (lard: chicken oil = 85: 15), and water were weighed at a mass ratio shown in the following table.

(Experiment 6-1 to 6-14)
Into the mixed oil of lard and chicken oil (lard: chicken oil = 85:15), add the seasoning powder and mix until uniform, and when adding more water, add water little by little and mix well .
After mixing, it was rolled into a 5 mm thick plate and frozen in a freezer.
Then, it removed from the freezer and cut into 10 mm square. If it was difficult to cut, it was left at room temperature for a while and then cut. In this way, a sample of soup material for chicken soup of 0.5 to 0.8 g was obtained.
However, since the test section 6-1 was in a powder form, it was difficult to roll and cut, so that it was subjected to the following tests as powder.
The obtained sample was stored in a freezer.

(Test section 6-15 to 6-16)
All ingredients (seasoned powder, mixed oil of lard and chicken oil, water) were put into the pan.
After boiling, the mixture was heated for 1 minute, and water was evaporated to adjust the yield.
Pour into an ice tray and freeze. As a result, a block-shaped frozen soup of about 3 g was obtained.
The obtained sample was stored in a freezer.

2. Concentration measurement of sample of seasoning part About the sample of the obtained seasoning part, the water content (%), oil content (%), water / oil content, salt content (%), 10 times by the same measurement method as in Test 1 The Brix value of the diluted solution was measured.
Each measurement result is shown in the following table.

3. Adjustment of ingredient parts As ingredients for the ingredient part of chicken soup, frozen chicken fillet dice, frozen mill pois mix, and frozen macaroni were adjusted as follows.
Frozen chicken fillet dice: Chicken fillet (10 mm dice) was mixed with 1% salt of the fillet, and stored in the refrigerator for 2 hours to add seasoning. Then, it was boiled in boiling water for about 3 minutes and immediately cooled with cold water. Water was drained, spread on a freezing plate and frozen to obtain a frozen chicken fillet die.
Frozen milpois mix: 40 parts by weight of onion cut into 8 mm dies, 20 parts by weight of carrot and 10 parts by weight of celery were mixed. 3% of vegetable oil was heated in a frying pan, vegetables were added and sauteed to a yield of 85%. It spreads thinly on a freezing plate and frozen, and this was crushed to obtain a rose-shaped frozen Mill Pois mix.
Frozen macaroni: Dried macaroni (elbow) was boiled with boiling 0.8% saline for 8 minutes and then immediately exposed to running water to cool. Arranged so as not to stick to the freezing plate, and frozen in a freezer to obtain frozen macaroni (elbow) frozen in roses.

  When the moisture value of each ingredient was measured, it was as shown in the following table.

4). Sample packaging and storage test According to the following table, the ingredients and seasonings (soup material or frozen soup) were weighed, placed in a plastic bag and sealed.
The amounts of soup material and frozen soup were calculated and added so that the amount of seasoning powder in one bag was all 5 g.
The packaged samples were stored in a -18 ° C freezer for 3 months.

5). Cooking (test areas 6-1 to 6-14)
The contents of the sample were put in a 16 cm pan, and water was weighed and charged in accordance with the amount of water during cooking described in Table 27, and the pan was covered.
The blocked sample was put in a frying pan as it was without loosening.
After heating was started with a gas stove, the ingredients were heated and heated until the sauce melted, and the time required until that time was measured as “cooking time”. In the case of the block, it took time to thaw the ingredients and the cooking time was longer.
The lid was opened, mixed well, placed on a plate and examined.

(Test section 6-15 to 6-16)
The contents of the sample were put into a 16 cm pan and the pan was covered.
It was heated with care not to burn on a gas stove and heated until the soup and ingredients were completely thawed and warmed. When boiled in the middle, water was appropriately added during cooking.
The lid was opened, mixed well, placed on a plate and examined.
The time required for heating was 7 minutes each.

6). Evaluation About each sample, evaluation of stored goods and sensory evaluation after cooking were performed, respectively.

(Evaluation of stored items)
As an evaluation of stored products, five items were evaluated by five members on three items of dissolution of seasonings, dirt inside the bag, and blocking. The evaluation method for each item was the same as in Test 2.

(Sensory evaluation after cooking)
As sensory evaluation after cooking, the following items were evaluated in five stages by five members.
Intensity of ingredients (chicken): The ingredients in the soup were evaluated for whether the ingredients had a strong taste (salty), and those that were not salty were rated high. This test evaluated chicken.
It is not salty 5 ← → 1 Salty taste unevenness of ingredients: The ingredients in the soup were evaluated as to whether there was any unevenness between the thick and thin tastes, and those with no unevenness were rated high.
No taste unevenness 5 ← → 1 There is taste unevenness Texture of ingredients (macaroni): The texture of ingredients in the soup was evaluated. In this test, the macaroni texture was evaluated for its elasticity. Highly rated is elastic.
Elasticity 5 ← → 1 No elasticity (soft)

(Comprehensive evaluation)
As a comprehensive evaluation, the above-mentioned stored product evaluation and sensory evaluation after cooking were combined and evaluated in five stages.

(Evaluation results)
As an evaluation result, the average score of the evaluation of five people is shown in the following table together with the measurement result of cooking time.

7). Discussion In the test sections 6-3, 6-7 to 6-9, 6-11 to 6-13, which are the conditions within the scope of the present invention, good results were obtained and good even after storage for 3 months. It was a result.
In other test areas, which are outside the scope of the present invention, good results were obtained for some of the following items: dirt inside the bag, blocking, deterioration of the taste and texture of ingredients, and changes in ingredient colors. It was not obtained.
As comparative examples, in the test sections 6-19 and 6-20 using frozen soup containing a lot of water, the texture of macaroni was changed by the penetration of the dissolved soup into the ingredients. Also, the use of the frozen sauce greatly increased the cooking time to 7 minutes.
The cooking time of the unblocked sample was 2 minutes, while the blocked sample extended the cooking time from 3 minutes to 4 minutes.

<Test 7> Blocking and cooking time (tomato sauce penne)
For tomato sauce penne, the relationship between the state of blocking and cooking time was investigated.

1. Adjustment of seasoning part (tomato sauce) First, according to the following table | surface, each material was measured and mixed, and the seasoning powder for tomato sauce of tomato sauce penne was produced.

  Subsequently, the prepared seasoning powder, the adjustment lard, and water were weighed at the mass ratios shown in the following table, respectively.

Seasoned powder was added to the adjustment lard and mixed until uniform, and when water was added, water was added little by little and mixed well.
After mixing, it was rolled into a flat plate having a thickness of 8 mm, cut into a 15 mm lattice, and frozen in a freezer. In this way, a sample of the source material for tomato sauce of about 1 g piece was obtained.
However, since test group 7-3 was in powder form, it was difficult to roll and cut, so it was subjected to the following tests as powder.
The obtained sample was stored in a freezer.

2. Concentration measurement of sample of seasoning part About the sample of the obtained seasoning part, the water content (%), oil content (%), water / oil content, salt content (%), 10 times by the same measurement method as in Test 1 The Brix value of the diluted solution was measured.
Each measurement result is shown in the following table.

3. Adjustment of ingredient parts As ingredients for the ingredient part of the tomato sauce penne, frozen penne, frozen sautéed onion, and frozen fried eggplant were adjusted as follows.
Frozen Penne: The dried penne was boiled with boiling 0.8% saline for 13 minutes, then immediately exposed to running water and cooled. They were arranged so as not to stick to the freezing plate, and frozen in a freezer to obtain a frozen penne that had been frozen in roses.
Frozen sautéed onion: The peeled onion was cut into 5 × 5 mm. In a frying pan, 5% of onion salad oil was heated, onion was added, and sauteed to a yield of 80%. A thin plate-like frozen sautéed onion was spread on a frozen plate and frozen to obtain a rose-shaped frozen sautéed onion.
Frozen deep-fried eggplants: Frozen deep-fried eggplants for commercial use were used.

4). Sample packaging and abuse test In accordance with the following table, the ingredients and seasonings (source material) were weighed, placed in a plastic bag and sealed.
The amount of the source material was calculated and added so that the amount of seasoning powder in one bag was all the same 30 g.
The packaged samples were stored in a -18 ° C freezer for 1 month.
In the meantime, it was programmed to increase the temperature to −3 ° C. once a day for 1 hour, and an abuse storage test was conducted for 1 week.

5). Cooking The contents of the sample were put into an 18 cm frying pan, and water was weighed and added according to the amount of water during cooking described in Table 32, and the frying pan was covered.
In the test sections 7-3 to 7-6, blocking was observed, but the blocked samples were put in blocks.
Heated on a gas stove and boiled until boiling, heated until the ingredients were loosened and the whole was warm. The time required for heating at that time was measured as “cooking time”. When it was boiled halfway, water was appropriately added and heated.
The lid was opened, mixed well, placed on a plate and examined.

6). Evaluation About each sample, evaluation of stored goods and sensory evaluation after cooking were performed, respectively.

(Evaluation of stored items)
As an evaluation of stored products, five items were evaluated by five members on three items of dissolution of seasonings, dirt inside the bag, and blocking. The evaluation method for each item was the same as in Test 2.

(Sensory evaluation after cooking)
As sensory evaluation after cooking, the following items were evaluated in five stages by five members.
Thickness of taste of ingredients (eggplant): It was evaluated whether there was a thing with a strong taste (salty) among ingredients, and a thing that was not salty was rated high. In this test, eggplant was evaluated.
Not salty 5 ← → 1 Salty taste unevenness of ingredients: The ingredients were evaluated as to whether there was any unevenness between the thick and thin tastes, and those with no unevenness were rated high.
No taste unevenness 5 ← → 1 There is taste unevenness Texture of ingredients (penne): The texture of ingredients (penne) was evaluated. A high evaluation was given to the remaining elasticity, and a low evaluation was given when it became softer.
Elasticity 5 ← → 1 Soft

(Comprehensive evaluation)
As a comprehensive evaluation, the above-mentioned stored product evaluation and sensory evaluation after cooking were combined and evaluated in five stages.

(Evaluation results)
As an evaluation result, the average score of the evaluation of five people is shown in the following table together with the measurement result of cooking time.

7). Consideration When the fats and oils in the seasoning part are small (test sections 7-3 and 7-4) and when the moisture is high (test sections 7-5 and 7-6), dissolution of the seasoning during storage occurs, Blocking progresses. As a result, excessive taste stains on the ingredients and uneven taste of the ingredients occur.
When the block is advanced, the cooking time is extended and the penne is simmered, so that the texture is impaired.

<Test 8> Blocking and cooking time (minestrone)
For minestrone, the relationship between blocking and cooking time was investigated.

1. Preparation of Seasoning Part (Soup) First, each ingredient was weighed and mixed according to the following table to prepare seasoning powder for minestrone soup.

  Subsequently, the prepared seasoning powder, shortening, and water were weighed at a mass ratio shown in the following table.

Seasoning powder was added to the shortening and mixed until uniform. When water was further added, water was added little by little and mixed well.
After mixing, it was rolled into a flat plate with a thickness of 5 mm, cut into a 10 mm lattice, and frozen in a freezer. In this way, a sample of soup material for minestrone of about 0.8 g was obtained.
However, since the test section 8-3 was in a powder form, it was difficult to roll and cut, so that the powder was subjected to the following tests as a powder.
The obtained sample was stored in a freezer.

2. Concentration measurement of sample of seasoning part About the sample of the obtained seasoning part, the water content (%), oil content (%), water / oil content, salt content (%), 10 times by the same measurement method as in Test 1 The Brix value of the diluted solution was measured.
Each measurement result is shown in the following table.

3. Adjustment of ingredient part As ingredients for the ingredient part of minestrone, frozen potato, frozen mill pois mix, frozen bacon, frozen macaroni, and frozen dice tomato were adjusted as follows.
Frozen potatoes: Peeled potatoes were cut into 10 mm dies. Steamed with a steamer for 5 minutes, allowed to cool and then frozen in a freezer to obtain frozen potatoes.
Frozen milpois mix: mixed with 40 parts by weight of onion, 20 parts by weight of carrot, and 10 parts by weight of celery each cut into 8 mm dies. We heated salad oil of 3% of vegetables to frying pan, added vegetables and sauteed to 85% yield. It spreads thinly on a freezing plate and frozen, and this was crushed to obtain a rose-shaped frozen Mill Pois mix.
Frozen bacon: Bacon was cut into 20 × 10 × 3 mm, placed on a freezing plate and frozen to obtain frozen bacon.
Frozen macaroni: Dried macaroni (elbow) was boiled with boiling 0.8% saline for 8 minutes and then immediately exposed to running water to cool. The frozen macaroni (elbow) was frozen in roses and frozen in a freezer to avoid sticking to the freezing plate.
Frozen dice tomatoes: Dice tomato cans were opened in a colander, the juice was cut, and the solid portion was thinly spread on a freezing plate and frozen. After freezing, it was crushed into small pieces to obtain frozen dice tomatoes.

4). Sample packaging and abuse test According to the following table, ingredients and seasonings (soup ingredients) were weighed, placed in a plastic bag and sealed.
The amount of soup material was calculated and added so that the amount of seasoning powder in one bag was all 10 g.
The packaged samples were stored in a -18 ° C freezer for 1 month.
In the meantime, it was programmed to increase the temperature to −3 ° C. once a day for 1 hour, and an abuse storage test was conducted for 1 week.

5). Cooking The contents of the sample were placed in a 16 cm pan, and water was weighed in according to the amount of water during cooking described in Table 37, and the lid was put on.
In the test groups 8-3 to 8-6, blocking was observed, but the blocked sample was put in a block.
Heated on a gas stove, boiled when boiling, heated with occasional stirring with the lid open. The whole ingredients and soup were heated until they were warmed, and the time required for heating was measured as “cooking time”. When it was boiled halfway, water was appropriately added and heated.
The lid was opened, mixed well, placed on a plate and examined.

6). Evaluation About each sample, evaluation of stored goods and sensory evaluation after cooking were performed, respectively.

(Evaluation of stored items)
As an evaluation of stored products, five items were evaluated by five members on three items of dissolution of seasonings, dirt inside the bag, and blocking. The evaluation method for each item was the same as in Test 2.

(Sensory evaluation after cooking)
As sensory evaluation after cooking, the following items were evaluated in five stages by five members.
Taste unevenness of ingredients: The ingredients were evaluated for unevenness between the thick and thin tastes, and those with no unevenness were rated high.
There is no unevenness of taste 5 ← → 1 There is unevenness of taste Boiled ingredients (potato, dice tomato): The degree of boiled ingredients (potato, dice tomato) was evaluated. What remained solid was set as high evaluation, and what boiled down was set as low evaluation.
5 ← → 1 Boiled food texture of ingredients (macaroni): The texture of ingredients (macaroni) was evaluated. A high evaluation was given to the remaining elasticity, and a low evaluation was given when it became softer.
Elasticity 5 ← → 1 Soft

(Comprehensive evaluation)
As a comprehensive evaluation, the above-mentioned stored product evaluation and sensory evaluation after cooking were combined and evaluated in five stages.

(Evaluation results)
As an evaluation result, the average score of the evaluation of five people is shown in the following table together with the measurement result of cooking time.

7). Consideration When the fat and oil in the seasoning part is small (test sections 8-3 and 8-4) and when the moisture is high (test sections 8-5 and 8-6), dissolution of the seasoning during storage occurs, Blocking progresses. Thereby, uneven taste of ingredients occurs.
When block formation progresses, cooking time will be prolonged and the ingredients will be boiled, so it can be seen that the food is boiled and the texture is impaired.

As further examples, some examples of a method (recipe) for producing frozen food applied to a specific dish will be described below.
In addition, about each recipe example demonstrated below, preparation and cooking of frozen food were actually performed, respectively, and the state was investigated.

(How to adjust ingredients for each recipe example)
First, prior to explaining the preparation of each recipe example and the cooking method, the adjustment method of ingredients used in each recipe example will be summarized below.
Frozen chicken fillet dice: Chicken fillet (10 mm dice) was mixed with 1% salt of the fillet, and stored in the refrigerator for 2 hours to add seasoning. Boiled in boiling water for about 3 minutes and immediately cooled with cold water. Water was drained and spread on a freezing plate and frozen in a freezer to obtain a frozen chicken fillet die.
Frozen chicken thigh dies: Chicken thighs (20 × 15 × 15 mm) were soaked overnight in 1% saline. It boiled for about 10 minutes until the core temperature reached 70 ° C. in boiling water, and immediately cooled with cold water. Water was drained and spread on a freezing plate and frozen in a freezer to obtain frozen chicken thighs.
Frozen pork soro: The pork was chopped to 5 mm with a grinder to obtain ground meat. Heat 3% salad oil of minced meat to a frying pan, add minced meat and sauté it to make pork soba. It was spread out thinly on a freezing plate, and frozen in a freezer to obtain a frozen pork soup that was frozen in roses.
Frozen deep-fried pork: Pork thigh (20 × 15 × 15 mm) was mixed with 0.5% salt of the meat and mixed well. 10% corn starch of meat was dusted and oiled at 170 ° C for about 4 minutes until the center of the meat reached 70 ° C. It was allowed to cool and then frozen to obtain frozen fried pork.
Frozen pork belly (slices): Pork belly slices (50 × 30 × 3 mm) were boiled in boiling water for about 1 minute and immediately cooled with cold water. Water was drained, spread on a freezing plate, and frozen in a freezer to obtain frozen pork belly (slice).
Frozen beef thigh (chopped): Beef thigh cut (40 × 5 × 5 mm) was boiled in boiling water for about 2 minutes and immediately cooled with cold water. Water was drained, spread on a freezing plate, and frozen in a freezer to obtain frozen beef thigh meat (chopped).
Frozen beef cattle meat dice: Beef cattle meat (20 × 15 × 15 mm) was immersed in 1% saline overnight. It boiled for about 8 minutes until the core temperature reached 70 ° C. in boiling water, and immediately cooled with cold water. Water was drained and spread on a freezing plate and frozen in a freezer to obtain a frozen beef cattle meat dice.
Frozen beef belly (slices): Beef belly meat slices (40 × 30 × 3 mm) were boiled in boiling water for about 1 minute and immediately cooled with cold water. Water was drained and spread on a freezing plate and frozen in a freezer to obtain frozen beef belly (slice).
Frozen beef soba: The beef was chopped at 5 mm with a grinder to obtain minced meat. To the minced meat, 0.5% salt and 0.05% pepper were added and mixed well. Heat 3% salad oil of minced meat to a frying pan, add minced meat and sauté it to make beef rags. It was spread out thinly on a freezing plate and frozen in a freezer to obtain a frozen beef rag that was frozen in roses.
Frozen bacon: Bacon was cut into 20 × 10 × 3 mm, placed on a freezing plate and frozen to obtain frozen bacon.
Frozen fried shrimp: Frozen peeled shrimp (Banamei shrimp, 51/60 size) was thawed and immersed overnight in 1% saline. After thoroughly draining water, 10% shrimp potato starch was dusted and oiled at 160 ° C. for about 5 minutes. It was allowed to cool and then frozen to obtain frozen fried shrimp.
Frozen boiled shrimp: Frozen peeled shrimp (Banamei shrimp, 51/60 size) was thawed and immersed overnight in 1% saline. After draining the water, it was boiled for 6 minutes in boiling water and immediately cooled with cold water. Water was drained, spread on a freezing plate, and frozen in a freezer to obtain frozen boiled shrimp.
Frozen potatoes (10 mm dies, 15 mm dies): Peeled potatoes were cut into 10 mm dies or 15 mm dies. Steamed with a steamer for 5 minutes, allowed to cool and then frozen in a freezer to obtain frozen potatoes (10 mm dice) and frozen potatoes (15 mm dice).
Frozen onion (random cut): The peeled onion was cut into pieces and steamed with a steamer for 10 minutes. After cooling, it was frozen in a freezer to obtain a frozen onion (random cut).
Frozen onion (slice): Peeled onion was cut into 5 mm slices and steamed with a steamer for 3 minutes. After standing to cool, it was frozen in a freezer to obtain a frozen onion (slice).
Frozen sautéed onion: The peeled onion was cut into 5 × 5 mm. Heat 5% salad oil of onions to a frying pan, add onions and saute to 80% yield. A thin plate-like frozen sautéed onion was spread on a frozen plate and frozen to obtain a rose-shaped frozen sautéed onion.
Frozen carrot (disrupted cut, strip, chopped): peeled carrot was cut into 4-6 g cut, 30 × 10 × 3 mm strip, or 3 mm thick cut. The steamer was steamed for 10 minutes for random cuts and 5 minutes for strips and ginger cuts. The mixture was allowed to cool and then frozen in a freezer to obtain frozen carrots (random cuts), frozen carrots (cut strips), and frozen carrots (icing cuts).
Frozen daikon (random cut, chopped): The peeled bun was cut into 4-6 g chopped or 3 mm thick chopped. In boiling water, boiling was boiled for 10 minutes, and chopping was boiled for 3 minutes. After standing to cool, it was frozen in a freezer to obtain frozen daikon (random cut) and frozen daikon (ginger cut).
Frozen burdock (random cut, chopped): The peeled burdock was cut into 3-5 g chopped or chopped. Steamed in boiling water for 10 minutes and steamed for 3 minutes. After standing to cool, it was frozen in a freezer to obtain frozen burdock (random cut) and frozen burdock (sagaki).
Frozen bamboo shoots (random cuts, strips, shreds): Boiled bamboo shoots were cut into 4-6 g, 30 × 10 × 3 mm strips, or 40 × 3 × 3 mm strips. In boiling water, boiled for 10 minutes, and stripped and shredded for 5 minutes. After cooling, it was frozen in a freezer to obtain frozen bamboo shoots (random cut), frozen bamboo shoots (striped), and frozen bamboo shoots (chopped).
Frozen bell pepper (random cut): Excluding the seeds of green pepper, it was cut into 1-2 g. Boiled in boiling water for 2 minutes and immediately cooled with cold water. The water was cut well and then frozen in a freezer to obtain frozen bell peppers (random cuts).
Frozen Chinese cabbage, frozen cabbage: Chinese cabbage and cabbage were cut into 50 × 50 mm, and each was steamed with a steamer for 5 minutes. After standing to cool, it was frozen on a freezing plate to obtain frozen Chinese cabbage and frozen cabbage.
Frozen shiitake mushrooms: Dried shiitake mushrooms (20-30 mm in diameter) were rehydrated and boiled in boiling water for 5 minutes. After thoroughly draining the water, the frozen shiitake mushrooms were frozen on a freezing plate.
Frozen leek (chopped): The white part of the long leek was cut into 8 mm squares and washed with cold water. After the water was cut well, it was frozen so as not to overlap the freezing plate to obtain frozen leeks (chopped).
Frozen milpois mix: 40 parts of onion cut into 8 mm dies, 20 parts of carrot and 10 parts of celery were mixed. 3% of vegetable oil was heated in a frying pan, vegetables were added and sauteed to a yield of 85%. It spreads thinly on a freezing plate and frozen, and this was crushed to obtain a rose-shaped frozen Mill Pois mix.
Frozen macaroni: Dried macaroni (elbow) was boiled with boiling 0.8% saline for 8 minutes, then immediately exposed to running water and cooled. They were arranged so as not to stick to the freezing plate, and frozen in a freezer to obtain frozen macaroni (elbow) frozen in roses.
Frozen spaghetti: 1.6 mm dry spaghetti was boiled with boiling 0.8% saline for 8 minutes and immediately cooled by exposure to running water. 160 g each was put into a freezing retainer (12 cm × 18 cm) and frozen to obtain frozen spaghetti (noodle mass).
Frozen Penne: The dried penne was boiled with boiling 0.8% saline for 13 minutes and then immediately exposed to running water to cool. They were arranged so as not to stick to the freezing plate, and frozen in a freezer to obtain a frozen penne that was frozen in roses.
Rose frozen rice: Cooked rice was put in a bag, powdered dry ice was added thereto, and stirred well while shaking to obtain IQF (rose frozen) rice.
Frozen clams, frozen boiled squid, frozen tofu, frozen sweet corn, frozen broccoli, frozen mushrooms, frozen bell peppers (frozen shrimp), frozen sweet potatoes, frozen lotus root, frozen ginnan, frozen bamboo shoots Used the product.

(Recipe Example 1) Chicken Soup An example of a chicken soup recipe will be described below.

1. Seasoning (Soup material)
The ingredients shown in the following table were weighed as ingredients for the seasoning part (soup material) for chicken soup.

In a vertical mixer (Kenmix (manufactured by Aikosha Seisakusho), using beater blades), shortening and chicken oil were added, and other raw materials were sequentially added, and stirred and mixed until uniform.
The mixture was put in a squeeze bag, and squeezed into a conical shape by about 1.5 g on a freezing tray.
It was frozen in a freezer to obtain a soup material for chicken soup with a piece of about 1.5 g.

2. Ingredients As ingredients for chicken soup, the ingredients of frozen chicken fillet dice, frozen milpois mix, frozen macaroni, and frozen bacon were prepared as described above.

3. Packaging According to the following table, the ingredients and seasonings (soup ingredients) were weighed, placed in a plastic bag and sealed.
Thereafter, it was stored in a -18 ° C freezer until cooking. During storage, the soup material did not absorb moisture or dissolved, and the ingredients were not blocked.

4). Cooking Water obtained by adding 20 g of evaporation to the amount of water in the following table was weighed and put into an 18 cm pan, and heating was started with a gas stove. When the water boiled, the bag was opened and the contents were transferred to a pan, covered and heated.
After boiling again, heated for 1 minute, opened the lid, mixed gently, and placed in a soup dish.
The texture, color, taste of sauce, color and flavor were also good.

The weight reduction ratios of the products shown in Table 41 are weight reduction ratio = water content / (water content + product mass).
In this example, the weight reduction rate was 0.77.
The soup material dilution rate shown in Table 41 is dilution rate = (water content + soup material mass) / soup material mass. In this example, the dilution factor was 22.4.
In this example, since the amount of water added is 150 g, the weight can be reduced by 150 g, and 16.34 kcal (150 g × 109 cal / g) can be reduced as energy during cooking.

(Recipe example 2) Soup (corn soup, clam chowder)
Examples of recipes for corn soup and clam chowder as soups other than chicken soup are described below.

1. Seasoning (Soup material)
The ingredients shown in the following table were weighed as ingredients for the seasoning portion (soup ingredients) of this example.

Shortening was added to the steam kettle and heating started. When the shortening was dissolved, thin wheat flour was added and heated to 130 ° C. with mixing to prepare roux.
After completion of heating, the mixture was allowed to cool with stirring.
When the temperature of the roux has dropped to 30 ° C, put it in a vertical mixer (using Kenmix (manufactured by Aikosha Seisakusho), using beater blades), add margarine, and then add other raw materials in order to make it uniform. And mixed until stirring.
The mixture was rolled into a 5 mm thick sheet using a rolling pin and cooled in a freezer.
It was cut into a lattice shape of about 10 mm × 10 mm, and put in a freezer as it was and frozen. As a result, a soup material having a piece of about 0.6 to 0.8 g was obtained.

2. Ingredients As ingredients for the soup of this example, frozen potatoes (10 mm dice), frozen mill pois mix, frozen bacon, frozen sweet corn, and frozen clams were prepared as described above.

3. Packaging According to Table 43 and Table 44, the ingredients and the seasoning (soup material) were weighed, placed in a plastic bag, and sealed.
Thereafter, it was stored in a -18 ° C freezer until cooking. During storage, the soup material did not absorb moisture or dissolved, and the ingredients were not blocked.

4). I opened the cooking bag and moved the contents of the bag to an 18 cm pan for IH. Water obtained by adding 20 g of evaporation to the amount of water in the following table was weighed and poured into a pan, the pan was covered, and heating was started with strong heating using an IH stove.
One minute after boiling, the lid was opened, mixed gently, and placed on a plate.
The texture, color, taste of sauce, color and flavor were also good.
In the case of normal frozen soup, the ingredients and soup are filled and sealed in a packaging member, frozen, frozen and thawed in a hot water bath. Time (bath time) takes about 10-15 minutes.
In the soup of this example, the cooking time was significantly shorter than that of the above-mentioned normal frozen soup, and cooking was simple.
In this example, the weight reduction ratio and the dilution ratio are as shown in Table 45.

(Recipe example 3) Various Chinese dishes In this example, recipes for various Chinese dishes such as mapo tofu, chili, sweet and sour pork, Happo vegetables, chinjaoulose, and hot pot meat are described.

1. Seasoning (source material)
As shown in the following table, the ingredients of the sauce materials of the various Chinese dishes of this example were weighed.

Lard and other fats and oils were charged into a vertical mixer (Kenmix (manufactured by Aikosha Seisakusho), using beater blades), and other raw materials were sequentially added and stirred until uniform.
The mixture was rolled on a freezing plate into a 8 mm thick sheet and cooled in a freezer.
This was cut into a grid of about 15 mm × 15 mm on a freezing plate, and placed in a freezer as it was to freeze.
After freezing, it was peeled off from the freezing plate to obtain a source material of about 2.5 g per piece.

2. Ingredients Ingredients for the various Chinese dishes in this example include frozen pork soba, frozen fried pork, frozen pork belly (sliced), frozen beef leg (sliced), frozen fried shrimp, frozen boiled shrimp, frozen onion ), Frozen carrots (random cuts, strips), frozen bamboo shoots (random cuts, strips, shreds), frozen bell peppers (random cuts), frozen cabbage, frozen cabbage, frozen shiitake mushrooms, frozen leek (chopped), frozen tofu, frozen boiled squid, frozen The ingredients of ginnan and frozen bell pepper (chopped) were prepared as described above.

3. Packaging According to each table below, each material of the ingredient part and the seasoning part (source material) was weighed, accommodated in a plastic bag, and sealed.
Thereafter, it was stored in a -18 ° C freezer until cooking. During storage, the soup material did not absorb moisture or dissolved, and the ingredients were not blocked.

4). Cooking Water obtained by adding 20 g of evaporation to the amount of water in the following table was weighed and put into an 18 cm frying pan, and heating was started with a gas stove.
When the water boiled, the bag was opened and the contents of the bag were transferred to a frying pan, covered and heated.
After boiling again, heated for 1 minute, opened the lid, mixed gently, and placed on a plate.
The texture, color, taste of sauce, color and flavor were also good.
In this example, the weight reduction ratio and the dilution rate are as shown in Table 53.

(Recipe Example 4) Curry, Stew In this example, recipes for beef curry, beef stew, and chicken stew will be described as various curries and stews.

1. Seasoning (source material)
As shown in the following table, the materials of the curry and stew source materials of this example were weighed.

Adjusting lard or shortening was put into a steam kettle with blades and heating was started.
When the adjusted lard or shortening was dissolved, thin flour was added and curry powder was also added for the curry sauce material.
While mixing, the mixture was heated to 130 ° C. to obtain curry roux and roux.
When the temperature of the roux dropped to 30 ° C., butter was added, and other raw materials were sequentially added and stirred until uniform.
One mass was put into an ice tray having a size of 10 mm × 10 mm, and the surface was flattened and frozen.
After freezing, it was taken out from the ice tray to obtain a source material of 1.0 to 1.3 g per piece.

2. Ingredients Various curry and stew ingredients in this example include frozen chicken tuna dies, frozen beef cattle dies, frozen potatoes (15mm dice), frozen onions (disrupted), frozen carrots (disrupted), frozen broccoli, Each ingredient of the frozen mushroom was adjusted as described above.

3. Packaging According to each table below, each material of the ingredient part and the seasoning part (source material) was weighed, accommodated in a plastic bag, and sealed.
Thereafter, it was stored in a -18 ° C freezer until cooking. During storage, the soup material did not absorb moisture or dissolved, and the ingredients were not blocked.

4). The bag was opened and the contents of the bag were transferred to an 18 cm IH pan. Water obtained by adding 20 g of evaporation to the amount of water shown in the following table was weighed and poured into a frying pan, covered, and heated by strong heating with an IH stove.
When boiling, medium heating was applied, and the mixture was further heated for 2 minutes, the lid was opened, the sauce was mixed, and the mixture was served on a plate.
The texture, color, taste of sauce, color and flavor were also good.
In the case of ordinary frozen curry and frozen stew, the ingredients and sauce are packed and sealed in a packaging member, frozen, and thawed in a hot water bath. The cooking time (bath time) takes about 10-15 minutes.
In the curry and stew of this example, the cooking time was significantly shorter than in the above-mentioned normal frozen curry and frozen stew, and cooking was easy.
In this example, the weight reduction ratio and the dilution ratio are as shown in Table 58 below.

(Recipe example 5) Pasta and risotto In this example, the recipe of carbonara spaghetti, meat sauce penne, and cheese risotto is demonstrated as various pasta and risotto.

1. Seasoning (sauce material, soup material)
As shown in the following table, various pasta, risotto sauce material, and soup material of this example were weighed.

Oils and fats (butter, adjustment lard or margarine) were charged into a vertical mixer (Kenmix (Aikosha Seisakusho), using beater blades), and other raw materials were sequentially charged. The mixture was put in a squeeze bag, and squeezed into a conical shape by about 2 g on a freezing tray.
It was frozen in a freezer to obtain a source material and soup material of about 2 g per piece.

2. Ingredients As various pasta and risotto ingredients of this example, frozen spaghetti, frozen penne, rose frozen rice, frozen bacon, frozen beef soup, frozen sautéed onion, and frozen buns It was adjusted.

3. Packaging In accordance with the following tables, the ingredients and seasonings (sauce material, soup material) were weighed, placed in a plastic bag, and sealed.
Thereafter, it was stored in a -18 ° C freezer until cooking. During storage, the soup material did not absorb moisture or dissolved, and the ingredients were not blocked.

4). The bag was opened and the contents of the bag were transferred to a 20 cm frying pan. Water obtained by adding 20 g of evaporation to the amount of water in the following table was weighed and put into a frying pan, the pan was covered, and heating was started on a gas stove with high heat.
After 3 minutes, the lid was opened and the sauce and soup were mixed well and placed on a plate.
The texture of pasta and ingredients, the taste, color and flavor of the sauce were also good.
Cooking time was shorter than normal one-person frozen pasta, and cooking was easy.
In this example, the weight reduction ratio and the dilution ratio are as shown in Table 63.

(Recipe Example 6) Japanese Cuisine In this example, recipes for pork soup, boiled Chikuzen and beef bowl will be described as various Japanese dishes.

1. Seasoning (sauce material, soup material)
As shown in the following table, the sauce material and soup material of various Japanese-style dishes of this example were weighed.

Lard and other fats and oils were placed in a pan and heated to melt.
After the fats and oils were cooled to 45 ° C., other raw materials were sequentially added and stirred until uniform.
The mixture was poured into a tray and chilled in a refrigerator to a thickness of 10 mm.
This was cut into 10 mm squares and placed in a freezer as they were to freeze them.
After freezing, it was peeled off from the freezing plate to obtain a source material or soup material in which one piece was about 1.5 to 2.0 g.

2. Ingredients As ingredients of various Japanese dishes in this example, frozen chicken thigh meat dice, frozen pork belly (sliced), frozen beef belly (sliced), frozen onion (disrupted, sliced), frozen carrot (disrupted, Ingredients of icing, frozen daikon (disrupted, chopped), frozen burdock (disrupted, chopped), frozen shiitake mushroom, frozen sweet potato, and frozen lotus root were prepared as described above.

3. Packaging In accordance with the following tables, the ingredients and seasonings (sauce material, soup material) were weighed, placed in a plastic bag, and sealed.
Thereafter, it was stored in a -18 ° C freezer until cooking. During storage, the soup material did not absorb moisture or dissolved, and the ingredients were not blocked.

4). Cooking Water obtained by adding 20 g of evaporation to the amount of water in the following table was weighed and put into an 18 cm frying pan, and heating was started with a gas stove.
When the water boiled, the bag was opened, the contents of the bag were transferred to a frying pan, covered and heated.
After boiling again, pork soup and gyudon were heated for 1 minute and boiled for Chikuzen for 3 minutes. The lid was opened and mixed well, then placed on a plate.
The texture, color, taste of sauce, color and flavor were also good.
In this example, Table 68 shows the weight reduction ratio and dilution ratio.

(Ingredients in recipe examples, ingredients moisture)
About each above-mentioned recipe example, the component of the produced seasoning part (soup raw material, sauce raw material) and the moisture content of the used ingredient were investigated.
Table 69 shows the measured values of the ingredients (water content, oil content, water content / oil content, salt content) of the recipe part of each recipe example and the Brix value of the 10-fold diluted solution.
Table 70 shows the moisture content of the ingredients used in each recipe example.

  The present invention is not limited to the above-described embodiments and examples, and various other configurations can be taken without departing from the gist of the present invention.

1 Seasoning part 2 Ingredients part 3 Packaging member 10 Frozen food 11, 101, 102, 103 Seasoned powder 104 Water droplets 105 Water 110 Oil

Claims (5)

Consisting of a plurality of lumps, and a frozen ingredient part containing moisture,
A frozen seasoning portion comprising a plurality of lumps, comprising a seasoning, composed of components having an oil content of 20% or more and a moisture / oil content ratio of 0.35 or less;
A packaging member for containing and sealing the ingredient part and the seasoning part;
After opening the packaging member, water is added to the ingredient part and the seasoning part, and it is a frozen food that is made into an edible form by being cooked or thawed ,
The seasoning part is a non-concentrated mixture of an oil or fat or a water-in-oil emulsion and the seasoning,
Frozen food . Consisting of a plurality of lumps, and a frozen ingredient part containing moisture,
A frozen seasoning portion comprising a plurality of lumps, comprising a seasoning, composed of components having an oil content of 20% or more and a moisture / oil content ratio of 0.35 or less;
A packaging member for containing and sealing the ingredient part and the seasoning part;
After opening the packaging member, water is added to the ingredient part and the seasoning part, and it is a frozen food that is made into an edible form by being cooked or thawed,
The said seasoning part is frozen food which is a non-concentrated mixture in the state by which the said powdery seasoning was disperse | distributed in fats and oils or the water-in-oil emulsion. Freezing the ingredients containing moisture to produce an ingredient part consisting of a plurality of lumps;
Non-concentration obtained by mixing oil or water-in-oil emulsion and seasoning without concentrating so that the oil content is 20% or more and the water / oil content ratio is 0.35 or less. Freezing the mixture to produce a seasoning portion comprising a plurality of lumps;
The manufacturing method of frozen food which has the process of accommodating the said ingredients part and the said seasoning part in a packaging member, and sealing. Consisting of a plurality of lumps, and a frozen ingredient part containing moisture,
A frozen seasoning portion comprising a plurality of lumps, comprising a seasoning, composed of components having an oil content of 20% or more and a moisture / oil content ratio of 0.35 or less;
A packaging member for containing and sealing the ingredient part and the seasoning part;
After opening the packaging member, water is added to the ingredient part and the seasoning part, and it is a frozen food that is made into an edible form by being cooked or thawed,
A frozen food in which the seasoning part is a mixture of a material that is a fat or water-in-oil emulsion and is a solid or plastic solid at room temperature and the seasoning . Freezing the ingredients containing moisture to produce an ingredient part consisting of a plurality of lumps;
A material and seasoning that is a fat or water-in-oil emulsion and is a solid or plastic solid at room temperature so that the oil content is 20% or more and the water / oil content ratio is 0.35 or less. And freezing the mixture to produce a seasoning part consisting of a plurality of lumps,
The manufacturing method of the frozen food which has the process which accommodates the said ingredient part and the said seasoning part in a packaging member, and seals .

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