JP6606501B2 - Method for producing frozen food - Google Patents

Description

  The present invention relates to the provision of frozen foods that are less susceptible to freeze-burning.

  In frozen foods, it is known that due to temperature changes in the freezer, moisture is sublimated from the food during frozen storage, and a so-called “freeze-burning” phenomenon occurs. The frozen and baked frozen food causes a discoloration such as loss of the original color of the food partly or wholly, and a decrease in texture.

  Conventionally, means for preventing freeze-burning of frozen foods have been provided. For example, Patent Document 1 describes that frozen noodles are prevented from being freeze-burned by freezing them after attaching at least water, salt, fats and oils and thickeners to cooked noodles. In Patent Document 2, a composition containing at least water, fats and polysaccharides and having a viscosity at 60 ° C. of 30 to 2000 mPa · s is attached to cooked noodles, and then the noodles are frozen. In addition, a method for preventing freezing and burning of frozen noodles is described. Further, Patent Document 3 provides a solution in which a sugar component composed of one or more monosaccharides or disaccharides acceptable as food is dissolved on the surface of a frozen food, and is frozen on the surface of the food by freezing the sugar component. It is described that the method for producing frozen food including the step of adhering ice grains containing the product to the surface of the food suppresses freezing and burning that occurs during frozen storage of the frozen food. Patent Document 4 describes a frozen burn-in preventing agent for frozen noodles containing fats and oils having a melting point in the range of 5 ° C. or higher and 30 ° C. or lower.

  Furthermore, Patent Documents 5 and 6 disclose a method for producing frozen noodles that can be frozen and stored for a long time. In the method described in Patent Document 5, an oil or fat having a melting point of 10 ° C. or lower or a liquid containing water, an emulsifier and a thickener is attached to cooked noodles, and then the noodles are frozen. In the method described in Patent Document 6, xanthan gum or a composition containing water, fats and oils, polysaccharides other than xanthan gum, and the viscosity at 60 ° C. is 30 to 2000 mPa · s with respect to cooked noodles. And then the noodles are frozen.

  Patent Document 7 discloses a pasta sauce containing ingredients, a source material, a seasoning, and water and having a total lipid amount of 6.0 g / 100 g or less, and based on the total amount of the pasta sauce, inulin 2.0 to 20. A pasta sauce characterized by containing 0% by mass and 1.0-5.0% by mass of gum arabic or 0.5-2.0% by mass of gati gum and a frozen product thereof are described. However, it is provided as a pasta sauce having a low taste and texture while being low in lipids, and is not used for preventing freeze-burning.

International Publication No. 2009/054100 International Publication No. 2013/172118 JP 2013-255453 A JP2013-034445A International Publication No. 2013/171930 International Publication No. 2013/172117 JP 2011-205966 A

  The present invention provides a frozen anti-burning agent capable of preventing freeze-burning that occurs during frozen storage of frozen foods, and a method for producing frozen foods that are less prone to freezing using the anti-freezing agent.

  As a result of repeating various studies to solve the above problems, the present inventor contains at least an inulin or a dextrin having a DE value of 4 to 9 or a combination thereof, water, a thickener, and fats and oils before freezing. It was found that the frozen food produced by adhering the composition to be frozen and then freezing it was highly resistant to freezing and was not easily frozen and frozen even when stored for a long time.

That is, the present invention is a method for producing frozen food,
Attaching a composition containing inulin, a dextrin having a DE value of 4 to 9 or a combination thereof, water, a thickener and an oil and fat to a cooked food, and freezing the food to which the composition is attached Including
The composition contains 1-19% by weight of inulin or dextrin having a DE value of 4-9 or combinations thereof, 95-5% by weight of fats and oils, and 0.005-0.4% by weight of thickener,
The inulin or dextrin having a DE value of 4-9 or a combination thereof in the composition, the amount of the inulin or dextrin having a DE value of 4-9 or a combination thereof in the total amount of the water and the thickener is 20 Mass% or less,
Provide a method.

Further, the present invention is a method for preventing freeze-burning frozen food,
Attaching a composition containing inulin, a dextrin having a DE value of 4 to 9 or a combination thereof, water, a thickener and an oil and fat to a cooked food, and freezing the food to which the composition is attached Including
The composition contains 1-19% by weight of inulin or dextrin having a DE value of 4-9 or combinations thereof, 95-5% by weight of fats and oils, and 0.005-0.4% by weight of thickener,
The inulin or dextrin having a DE value of 4-9 or a combination thereof in the composition, the amount of the inulin or dextrin having a DE value of 4-9 or a combination thereof in the total amount of the water and the thickener is 20 Mass% or less,
Provide a method.

  The present invention also includes inulin, a dextrin having a DE value of 4-9, or a combination thereof, water, a thickener, and an oil and fat, and the content of the inulin, a dextrin having a DE value of 4-9, or a combination thereof is 1. -19% by mass, the fat content is 95-5% by mass, the thickener content is 0.005-0.4% by mass, and the inulin or DE value is 4-9. Dextrin or a combination thereof, and the amount of the inulin or dextrin having a DE value of 4 to 9 or a combination thereof in the total amount of the water and the thickener is 20% by mass or less. I will provide a.

  According to the present invention, it is possible to prevent freezing and burning during frozen storage of frozen foods, and thus it is possible to provide high-quality frozen foods that are free from frozen baking.

  In the present specification, “freeze-burning” of frozen food means a state in which the surface of the food is dried during frozen storage, and more specifically, moisture on the surface of the food evaporates or moves to other parts. This means that the food shrinks, the surface changes color, or becomes hard.

  As used herein, “frozen food” preferably refers to food that has been frozen and cooked.

  As used herein, “cooked food” refers to food that has been cooked by any cooking method such as steaming, steaming, frying, boiling, baking, or microwave heating. The type of “cooked food” is not particularly limited, but is preferably a cooked food rich in pregelatinized starch and having a relatively high moisture content, such as cooked cereals and processed products thereof, more preferably Examples include cooked rice and noodles. Examples of cooked rice include, but are not limited to, rice, cooked rice, rice bran, fried rice, pilaf, doria, risotto, rice cake, dumpling, and the like. “Noodles” for cooked noodles include, for example, pasta, pizza, udon, flat noodles, Japanese soba noodles, plain noodles, cold wheat, Chinese noodles, noodle skins (eg, dumplings, grilled rice, spring rolls, wontons, buns, buns, etc. But not limited to them.

  More preferably, the “frozen food” is frozen cooked pasta. The cooked pasta can be produced by cooking the pasta by boiling, steaming, microwave heating or the like so that it can be eaten. Although the kind in particular of the said pasta is not restrict | limited, What is necessary is just the pasta manufactured by the well-known means from the dough obtained from the flour raw material containing flour. Wheat flour includes strong flour, semi-strong flour, medium strength flour, weak flour, durum flour (including durum semolina), and mixtures thereof. The said powder raw material may further contain flour other than wheat flour, starch, or modified starch. The cooked pasta used in the present invention may be a cooked raw pasta, a semi-dried pasta or a dried pasta cooked product.

  The present invention provides a method for producing frozen food. In this method, a prepared food is adhered to a composition containing at least inulin, a dextrin having a DE value of 4 to 9 or a combination thereof, water, a thickener, and an oil and fat, and then the composition is adhered. Including freezing. The frozen food produced by the method has an advantage that it is difficult to cause freezing and burning. Therefore, the present invention also attaches to a prepared food a composition containing at least inulin or a dextrin having a DE value of 4 to 9 or a combination thereof, water, a thickener, and an oil and fat, and then attaches the composition. The present invention provides a method for preventing freeze-burning of frozen food, which comprises freezing the food.

  In the present invention, the water contained in the composition to be attached to the cooked food may be water that can be used for normal cooking, such as purified water and tap water.

  Inulin is a polysaccharide contained in tubers and bulbs of asteraceae plants, and has a structure in which a large number of fructose is polymerized. When inulin is a mixture of inulin of various degrees of polymerization, the chain length of inulin in the mixture can be expressed as an average degree of polymerization. In the present invention, the inulin contained in the composition preferably has an average degree of polymerization of 10 to 30.

  Inulin can be extracted from plants containing inulin, such as Jerusalem artichoke, dahlia, burdock, thistle, yam, chicory and the like. Further, by fractionating the extracted inulin (for example, see JP-A-9-32002), an inulin having a desired chain length can be obtained. Inulin can also be produced using inulin synthase (see, for example, JP-A-2009-50281), or a commercially available product (eg, manufactured by Fuji Nippon Seika Co., Ltd.) can be used.

  In the present invention, as the dextrin contained in the composition, dextrin having a dextrose equivalent (DE) value of 4 to 9, preferably a DE value of 4 to 5 is used. The DE value of dextrin is measured by converting the reducing sugar in the solid content into glucose, and is expressed as the ratio of the reducing sugar to the total solid content. The measurement of reducing sugar is mainly carried out according to the Wilstaetter-Schudel method (Wilstatter Schudel method), the Lane Ainon method (Lane-Eynon method), the Bertrand method (Bertrand method), the Somogy-Nelson method (Somogyi-Nelson method), etc. be able to.

  The composition may contain only one of the above-described inulin and dextrin, but may contain both in combination. Preferably, the composition contains the inulin described above.

  In the present invention, the thickener contained in the composition may be any thickener that is usually used in foods, such as xanthan gum, tamarind gum, guar gum, curdlan, carrageenan, agar, locust bean. Thickening polysaccharides such as gum, gellan gum, gum arabic, glucomannan, pullulan, hyaluronic acid, pectinic acid, alginic acid, cellulose, methylcellulose; and proteins such as collagen, albumin, gelatin and casein. Of these, xanthan gum, tamarind gum, guar gum and carrageenan are more preferred. These thickeners can be used alone or in combination of two or more.

  In the present invention, the oil and fat contained in the composition may be any vegetable or animal edible oil ordinarily used in foods, such as soybean oil, margarine, shortening, butter, olive oil, cocoa butter, Palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, rapeseed oil, sunflower oil, beef tallow, lard, milk fat, fish oil, and the like can be mentioned, but soybean oil and margarine are preferred. These fats and oils can be used individually or in mixture of 2 or more types.

  Therefore, in one embodiment, the composition to be attached to the cooked food in the present invention contains inulin or dextrin having a DE value of 4 to 9 or a combination thereof, water, a thickener, and fats and oils. The content of the inulin or dextrin having a DE value of 4 to 9 or a combination thereof in the composition may be 1 to 19% by mass, preferably 2 to 18% by mass, more preferably 5 to 5%. 15% by mass. Moreover, although content of the fats and oils in this composition should just be 95-5 mass%, Preferably it is 10-90 mass%, More preferably, it is 25-75 mass%. Moreover, content of the thickener in this composition should just be 0.005-0.4 mass%. Further, in the composition, the inulin or dextrin having a DE value of 4 to 9 or a combination thereof, the inulin or the dextrin having a DE value of 4 to 9 or a combination thereof in the total amount of the water and the thickener. The amount may be 20% by mass or less, preferably 4 to 20% by mass, more preferably 6 to 20% by mass, and still more preferably 10 to 20% by mass. In preferable embodiment, the total amount of this water and this thickener in this composition is 4-94 mass%, More preferably, it is 8-80 mass%, More preferably, it is 20-70 mass%.

In a preferred embodiment, the composition to be attached to the cooked food in the present invention is 1 to 19% by weight of inulin or dextrin having a DE value of 4 to 9 or a combination thereof, and water and a thickener in a total amount of 4 to 94%. And inulin in the composition or dextrin having a DE value of 4-9, or a combination thereof, water and a thickener with a total of inulin or DE value of 4-5 The amount of 9 dextrins or combinations thereof is 20% by weight or less.
In a more preferred embodiment, the composition to be attached to the cooked food in the present invention comprises 2-18% by weight of inulin or dextrin having a DE value of 4-9 or a combination thereof, and water and a thickener in a total of 8-80. Inulin or DE value 4 containing 10% by weight of fat and oil and 10% to 90% by weight of dextrin or DE value of 4 to 9 in the composition or a combination thereof, water and thickener The amount of -9 dextrins or combinations thereof is 4-20% by weight, preferably 6-20% by weight.
In a more preferred embodiment, the composition to be attached to the cooked food in the present invention is 5 to 15% by weight of inulin or dextrin having a DE value of 4 to 9 or a combination thereof, and water and a thickener in a total of 20 to 70. Inulin in the composition and dextrin having a DE value of 4-9 or combinations thereof, inulin or DE value 4 in the total amount of water and thickener The amount of -9 dextrins or combinations thereof is 6-20% by weight, preferably 10-20% by weight.
In said preferable embodiment, content of the thickener in the composition of this invention is 0.005-0.4 mass%.

  With respect to the composition containing inulin or dextrin having a DE value of 4 to 9 or a combination thereof, water, a thickener, and fats and oils with the above content, further components such as salt, emulsifier, seasoning, etc. Can be added. The salt may be any edible salt that is usually used. Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin and the like. These emulsifiers can be used alone or in admixture of two or more. The total content of salt, emulsifier, seasoning and the like in the composition is preferably 3% by mass or less, more preferably 1% by mass or less. More preferably, the composition comprises the above-mentioned inulin or dextrin having a DE value of 4 to 9, or a combination thereof, water, a thickener, and fats and oils.

  The above-described inulin or dextrin having a DE value of 4 to 9 or a combination thereof, water, a thickener, and a composition containing fats and oils are liquid compositions such as aqueous solutions, suspensions, dispersions, and emulsions. However, it is preferably in the form of an emulsion. The emulsion can be prepared, for example, by mixing water in which inulin or dextrin having a DE value of 4 to 9 or a combination thereof is dissolved, a thickener, and fats and oils.

  In the present invention, the inulin, the dextrin having a DE value of 4 to 9, or a combination thereof, water, a thickener, and a composition containing fats and oils are applied to the cooked food and adhered to the surface of the food. More particularly, the composition is applied to a cooked food to cover the surface of the food. The frozen food to which the composition is attached is prevented from being frozen and burned. Therefore, the composition is a composition for preventing freezing / burning of frozen food, and more specifically, a coating liquid for preventing freezing / burning of frozen food.

  As a means for attaching the above-described inulin or dextrin having a DE value of 4 to 9 or a combination thereof, water, a thickener, and a fat and oil to a cooked food, the surface of the cooked food is covered with the composition. Means capable of, for example, spraying or applying the composition to the cooked food, a method of adding and mixing the composition to the cooked food, and immersing the cooked food in the composition The method of letting it be mentioned. Of these, spraying is preferred from the viewpoints of economy and simplicity. The amount of the composition attached to the cooked food is preferably 3 to 15 parts by weight, more preferably 5 to 15 parts by weight, and even more preferably 5 to 10 parts by weight with respect to 100 parts by weight of the cooked food. obtain. The product temperature of the cooked food when the composition is attached is preferably 15 ° C. or lower.

  Next, the cooked food to which the composition is attached is subjected to a freezing treatment. As the freezing treatment in the production method of the present invention, a freezing treatment usually performed on foods can be employed. In order to make freeze-burning less likely to occur or to simplify the thawing process such as microwave heating, the cooked food to which the composition is attached may be filled in a packaging container such as a tray before or after freezing. Good. For example, the cooked food can be put into a container in a predetermined amount, for example, for one person, and then subjected to a freezing treatment. Also, for example, the cooked food can be divided into a predetermined amount, for example, for one person, frozen, and then filled into a container. As the freezing treatment, either quick freezing or slow freezing can be adopted, but quick freezing is preferable. Once frozen by quick freezing, it can be stored under normal frozen storage conditions.

  In the freezing process, the cooked food may be frozen together with the sauces. For example, after the cooked food to which the above composition is attached is separated into a tray or the like, the sauce may be put on or entangled with the sauce and then placed on the tray and frozen, or the food to which the composition is attached The finished food may be frozen once, and the sauces may be placed on the frozen food and frozen again. Sauces can be selected as appropriate according to the type of cooked food and consumer preference. For example, for pasta and pizza, meat sauce, Neapolitan sauce, Arabica sauce, tomato sauce, carbonara sauce, cheese sauce, cream sauce, white sauce, oil sauce, brown sauce, etc .; udon, flat noodles, Japanese soba, Noodle soup, curry sauce, etc. for cold wheat and raw noodles; Chinese soup, Worcester sauce, etc. for Chinese noodles; White sauce, curry sauce, hayashi rice sauce for cooked rice, Examples include, but are not limited to, sauce and sauce. Further, the sauces may appropriately contain ingredients such as vegetables, mushrooms, meats, seafood, eggs and spices.

  A frozen food can be manufactured by the above procedure. As a thawing means at the time of eating the frozen food obtained in the present invention, natural thawing or slow thawing may be used, but rapid thawing is preferably performed by heat treatment such as microwave treatment, boil treatment, heating steam treatment, oven treatment, and the like. . In addition, when the frozen noodles are packaged in a packaging container, it is preferable to thaw the frozen noodles together with the packaging container by a microwave treatment from the viewpoint of hygiene.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

The following materials were used as the material for the coating solution for preventing freezing and burning.
Inulin: Fuji FF (Fuji Nippon Seiko Co., Ltd.)
Dextrin (DE = 2): Parsley SA-2 (Matsutani Chemical Industry Co., Ltd.)
Dextrin (DE = 4): Paindex # 100 (Matsutani Chemical Industry Co., Ltd.)
Dextrin (DE = 5): Foodtex (Matsuya Chemical Industry Co., Ltd.)
Dextrin (DE = 8): Paindex # 1 (Matsutani Chemical Industry Co., Ltd.)
Dextrin (DE = 9): Max 1000 (Matsutani Chemical Industry Co., Ltd.)
Dextrin (DE = 11): Paindex # 2 (Matsutani Chemical Industry Co., Ltd.)
Dextrin (DE = 15): Glister P (Matsutani Chemical Industry Co., Ltd.)
Dextrin (DE = 19): Paindex # 4 (Matsutani Chemical Industry Co., Ltd.)
Sugar (Fuji Nippon Seiko Co., Ltd.)
Trehalose (Hayashibara)
Sorbitol (Mitsubishi Corporation Food Tech Co., Ltd.)
Xanthan gum (DSP Gokyo Food & Chemical Co., Ltd.)
Soybean oil (J Oil Mills Co., Ltd.)

Test example 1
(Preparation of coating solution for freeze-burning prevention)
Inulin was dissolved in water (20 ° C.), and then a fat (soybean oil) and a thickener (xanthan gum) were added and mixed to prepare a freeze-burning coating solution. In the coating solution, the amount of inulin is 0, 1, 2, 5, 10, 15, 18, 19 or 20% by mass, and the amount of fat is 0, 5, 10, 25, 50, 75, 90. , 95, or 100% by mass, with the balance being water and a thickener. Xanthan gum was added in an amount to emulsify the composition within a range of 0.005 to 0.4% by mass in the total amount of the composition.

(Manufacture of frozen and cooked spaghetti)
A commercially available dried spaghetti (Select 1.7, manufactured by Ma Ma Macaroni Co., Ltd.) was boiled so that the yield would be within 220 to 235%, then cooled with cold water, and put in a sieve to sufficiently cut the moisture. 20 g of any of the above-described freeze-baking prevention coating liquids were sprayed onto 200 g of the prepared cooked spaghetti, and the entire amount of the coating liquid was adhered to the spaghetti surface. Spaghetti with the coating solution attached was filled in a tray and rapidly frozen at -20 ° C. to obtain frozen spaghetti.
The tray containing the frozen spaghetti was sealed and stored on a heat sheet set at −5 ° C. in a freezer set at −20 ° C. After 24 hours, the frozen spaghetti was thawed by microwave heating, and the state of freezing and baking (whitening of noodles) was evaluated based on the following evaluation criteria, and the average value of 10 samples was obtained.
[Evaluation criteria for freeze-burning]
5 The whitened portion of the noodle surface is less than 5%.
4 The whitened portion of the noodle surface is 5% to less than 10%.
3 The whitened portion of the noodle surface is 10% to less than 20%.
2 The whitened portion of the noodle surface is 20% to less than 50%.
1 The whitened part of the noodle surface is 50% or more.

  The results are shown in Tables 1-3. “%” In the table represents “% by mass”. Table 1 shows the total amount (%) of water and thickener in the coating solution, Table 2 shows the amount of inulin (%) in the total amount of inulin, water and thickener, and Table 3 shows the freezing and baking of the coating solution. The evaluation results of the prevention effect are listed side by side based on the contents (%) of inulin and fats and oils in the coating solution. Inulin was not completely dissolved in some of the coating solutions shown in Tables 1 to 3, and thus evaluation of the effect of preventing freezing and burning was not performed (in the table, nd).

Test example 2
In the same procedure as in Test Example 1, a coating solution for preventing freezing burn having the composition shown in Table 4 was prepared. 200 g of cooked spaghetti was prepared in the same procedure as in Test Example 1, the coating solution was adhered in the amount shown in Table 4, filled into a container, and rapidly frozen at -20 ° C to obtain frozen spaghetti. In the same procedure as in Test Example 1, the state of the frozen spaghetti frozen and thawed by microwave heating and storage after 24 hours of freezing was evaluated. The results are shown in Table 4.

Test example 3
A frozen spaghetti was produced in the same procedure as in Production Example 4 except that other saccharides were added to the coating solution instead of inulin, and the state of freezing and burning was evaluated. The results are shown in Table 5.

Test example 4
A frozen spaghetti was produced in the same procedure as in Production Example 4 except that inulin and dextrin were used in combination, and the state of freezing and burning was evaluated. The results are shown in Table 6.

Claims (16)

A method for producing frozen food,
Cooked food, including Inuri emissions, water, thickeners, and the depositing a composition containing oil or fat, and to frozen food obtained by attaching the composition,
The composition contains a Inuri down 1-19% by weight, and 95 to 5 wt% fat, and from 0.005 to 0.4 wt% thickener,
The Inuri down, the amount of the Inuri down in the total amount of water and the thickening Ri der 20 wt% or less in the composition,
The thickener, Ru least 1 Tanedea xanthan gum, tamarind gum, guar gum, and is selected from the group consisting of carrageenan,
Method.   The method of Claim 1 that the adhesion amount of the said composition with respect to the said cooked food is 3-15 mass parts with respect to 100 mass parts of this cooked food.   The method of Claim 1 or 2 whose sum total content of the said water and the said thickener is 4-94 mass%.   Attaching the composition to the cooked food; spraying or applying the composition to the cooked food; adding and mixing the composition to the cooked food; or The method according to any one of claims 1 to 3, wherein the method is immersed in the composition.   The method according to any one of claims 1 to 4, wherein the cooked food is cooked noodles or cooked rice.   The method of any one of Claims 1-5 in which the said composition contains at least 1 sort (s) further selected from the group which consists of salt, an emulsifier, and a seasoning. A method for preventing freeze-burning frozen foods,
Cooked food, including Inuri emissions, water, thickeners, and the depositing a composition containing oil or fat, and to frozen food obtained by attaching the composition,
The composition contains a Inuri down 1-19% by weight, and 95 to 5 wt% fat, and from 0.005 to 0.4 wt% thickener,
The Inuri down, the amount of the Inuri down in the total amount of water and the thickening Ri der 20 wt% or less in the composition,
The thickener, Ru least 1 Tanedea xanthan gum, tamarind gum, guar gum, and is selected from the group consisting of carrageenan,
Method.   The method of Claim 7 that the adhesion amount of the said composition with respect to the said cooked food is 3-15 mass parts with respect to 100 mass parts of this cooked food.   The method according to claim 7 or 8, wherein a total content of the water and the thickener is 4 to 94% by mass.   Attaching the composition to the cooked food; spraying or applying the composition to the cooked food; adding and mixing the composition to the cooked food; or The method according to claim 7, wherein the method is immersed in the composition.   The method according to claim 7, wherein the cooked food is cooked noodles or cooked rice.   The method according to any one of claims 7 to 11, wherein the composition further contains at least one selected from the group consisting of salt, an emulsifier and a seasoning. Inuri contain emissions, water, a thickener, and a fat, a content of the Inuri emission is 1 to 19 wt%, the content of the fat is 95-5 wt%, content of the thickener the amount is 0.005 to 0.4 wt%, the Inuri down, the amount of the Inuri down in the total amount of water and the thickening Ri der 20 wt% or less, and the thickener , xanthan gum, tamarind gum, guar gum, and Ru at least Tanedea selected from the group consisting of carrageenan, freezer burn inhibitors frozen foods.   The freeze-burn-proofing agent of Claim 13 whose sum total content of the said water and the said thickener is 4-94 mass%.   The frozen anti-burning agent according to claim 13 or 14, wherein the frozen food is frozen cooked noodles or frozen cooked rice.   Furthermore, the freeze-baking prevention agent of any one of Claims 13-15 containing at least 1 sort (s) selected from the group which consists of salt, an emulsifier, and a seasoning.