JP6640488B2 - Method for producing crushed frozen food - Google Patents
Method for producing crushed frozen food Download PDFInfo
- Publication number
- JP6640488B2 JP6640488B2 JP2015162407A JP2015162407A JP6640488B2 JP 6640488 B2 JP6640488 B2 JP 6640488B2 JP 2015162407 A JP2015162407 A JP 2015162407A JP 2015162407 A JP2015162407 A JP 2015162407A JP 6640488 B2 JP6640488 B2 JP 6640488B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- frozen
- crushed
- sauce
- crushed ice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013611 frozen food Nutrition 0.000 title claims description 61
- 238000004519 manufacturing process Methods 0.000 title claims description 27
- 235000013305 food Nutrition 0.000 claims description 64
- 235000015067 sauces Nutrition 0.000 claims description 38
- 235000010987 pectin Nutrition 0.000 claims description 32
- 239000001814 pectin Substances 0.000 claims description 32
- 229920001277 pectin Polymers 0.000 claims description 32
- 235000014347 soups Nutrition 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 description 20
- 238000007710 freezing Methods 0.000 description 16
- 230000008014 freezing Effects 0.000 description 16
- 239000003349 gelling agent Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 9
- 238000011156 evaluation Methods 0.000 description 8
- 235000008519 pasta sauces Nutrition 0.000 description 7
- 238000010257 thawing Methods 0.000 description 7
- 229920001817 Agar Polymers 0.000 description 6
- 239000008272 agar Substances 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 6
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 235000015927 pasta Nutrition 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 230000032050 esterification Effects 0.000 description 3
- 238000005886 esterification reaction Methods 0.000 description 3
- 230000009969 flowable effect Effects 0.000 description 3
- 235000021456 frozen pasta Nutrition 0.000 description 3
- 239000011874 heated mixture Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000036760 body temperature Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241000982634 Tragelaphus eurycerus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 235000015089 cold sauces Nutrition 0.000 description 1
- 235000021210 cold soups Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- -1 if necessary Substances 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021269 warm food Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は、冷製ソース又は冷製スープとして利用可能な、多数の砕氷を含んで構成される砕氷状冷凍食品に関する。 TECHNICAL FIELD The present invention relates to a crushed ice-shaped frozen food containing a large number of crushed ice, which can be used as a cold sauce or a cold soup.
ソースやスープの冷蔵又は冷凍食品に関し、例えば特許文献１には、喫食可能状態とするために電子レンジ等を用いて解凍、解冷蔵するのに要する時間を短縮する目的で、ソースやスープをかき氷状又は砕いた寒天状に形成することが記載されている。特許文献１には、かき氷状のソース又はスープの製造方法の具体例として、冷凍食品に用いられるソース又はスープを冷凍して氷状態とした後に、その氷状態のソース又はスープを掻いて、かき氷状態にする方法が記載されている。また特許文献１には、寒天状のソース又はスープの製造方法の具体例として、冷凍食品に用いられるソース又はスープに、カラギーナン等の増粘剤を３〜３０重量％の範囲で添加した後、摂氏０℃以上１０℃以下で冷却して寒天状態とし、その寒天状態のソース又はスープを砕いて、砕いた寒天状態にする方法が記載されている。特許文献１記載のかき氷状又は砕いた寒天状のソース又はスープは、電子レンジ等で加熱調理されることによって、液状にされてから喫食されるものであり、かき氷状又は砕いた寒天状のまま喫食されるものではない。 Regarding refrigerated or frozen foods of sauces and soups, for example, in Patent Document 1, shaving ice on sauces and soups for the purpose of shortening the time required for thawing and defrosting using a microwave oven or the like to make them edible. It is described to be formed in the shape of a crushed or broken agar. Patent Literature 1 discloses, as a specific example of a method for producing a shaved ice-like sauce or soup, shaving ice after scraping a sauce or soup used for frozen food to an ice state, and then scraping the ice state source or soup. A method for setting the state is described. Further, Patent Document 1 discloses, as a specific example of a method for producing an agar-like sauce or soup, after adding a thickener such as carrageenan to a sauce or soup used for frozen food in a range of 3 to 30% by weight, It describes a method of cooling at 0 ° C. or more and 10 ° C. or less to an agar state, and crushing the sauce or soup in the agar state to obtain a crushed agar state. The shaved ice-like or crushed agar-like sauce or soup described in Patent Literature 1 is heated and cooked in a microwave oven or the like to be liquefied and then eaten. Not eaten.
特許文献２には、加熱調理せずに冷凍のままソースとして利用可能で、冷製パスタ等の料理を容易に完成できる冷凍ソースフレークが記載されている。特許文献２記載の冷凍ソースフレークは、液体に油脂分を添加し、必要に応じさらにゼラチン、寒天等を添加し、攪拌して乳化状態としたものを冷凍して冷凍固形物を得、該冷凍固形物をハンマー等で粉砕することによって製造されるもので、常温や体温で容易に溶けるような、細かい粉状又は粒状をなしている。 Patent Literature 2 describes a frozen sauce flake which can be used as a sauce without being cooked as it is frozen and can easily complete a dish such as a cold pasta. The frozen sauce flakes described in Patent Literature 2 are obtained by adding a fat and / or oil to a liquid, further adding gelatin, agar, and the like, if necessary, stirring and emulsifying to obtain a frozen solid, and obtaining a frozen solid. It is produced by crushing a solid with a hammer or the like, and is in the form of fine powder or granules that can be easily dissolved at room temperature or body temperature.
本発明の課題は、加熱解凍せずにそのまま喫食することができ、食感、食味に優れる砕氷状冷凍食品を提供することに関する。 An object of the present invention is to provide a crushed frozen food product that can be eaten as it is without heating and thawing, and is excellent in texture and taste.
本発明は、喫食時に流動性を有する食品に、ペクチンを該食品の全質量に対して０．１〜３質量％添加混合し加熱した後、該食品を冷凍して冷凍食品を得、該冷凍食品を粉砕して砕氷にする工程を有する砕氷状冷凍食品の製造方法である。 The present invention provides a food having fluidity during eating, adding 0.1 to 3% by mass of pectin based on the total mass of the food, mixing and heating, and then freezing the food to obtain a frozen food. A method for producing a crushed ice-like frozen food, comprising a step of pulverizing the food into crushed ice.
また本発明は、喫食時に流動性を有する食品に、ペクチンを該食品の全質量に対して０．１〜３質量％添加混合して流動性を有する混合物を得、該混合物の加熱物を袋状容器に充填する工程を有する砕氷状冷凍食品中間体の包装体の製造方法である。
また本発明は、喫食時に流動性を有する食品に、ペクチンを該食品の全質量に対して０．１〜３質量％添加混合し冷凍して冷凍混合物を得、該冷凍混合物を粉砕して砕氷にし、その砕氷を袋状容器に充填する工程を有する砕氷状冷凍食品中間体の包装体の製造方法である。
Also, the present invention provides a mixture having fluidity by adding 0.1 to 3% by mass of pectin to a food having fluidity at the time of eating based on the total mass of the food, and heating the mixture to form a bag. It is a method for producing a package of a crushed ice-like frozen food intermediate having a step of filling in a container.
Further, the present invention provides a food having fluidity at the time of eating, adding 0.1 to 3% by mass of pectin based on the total mass of the food, mixing and freezing, and obtaining a frozen mixture. And a method for producing a package of a crushed ice-like frozen food intermediate having a step of filling the crushed ice into a bag-like container.
本発明によれば、加熱解凍せずにそのまま喫食することができ、食感、食味に優れる砕氷状冷凍食品が提供される。この砕氷状冷凍食品は、加熱調理用途にも利用できる。 ADVANTAGE OF THE INVENTION According to this invention, it can be eaten without heating and thawing as it is, and the crushed ice-shaped frozen food excellent in texture and taste is provided. This crushed ice-shaped frozen food can also be used for cooking.
本発明の製造目的物である砕氷状冷凍食品は、氷塊状の冷凍食品を粉砕して砕氷状にしたものであり、多数の砕氷を含んで構成されるが、該砕氷状冷凍食品には、多数の砕氷の一部が液状化している形態が含まれる。 The crushed frozen food that is the production object of the present invention is obtained by crushing ice-block-shaped frozen food into crushed ice, and is configured to include a large number of crushed ice. This includes a form in which a part of a large number of crushed ice is liquefied.
砕氷状冷凍食品を構成する多数の砕氷それぞれの大きさは特に制限されないが、該砕氷状冷凍食品は、加熱解凍を要せずそのまま喫食し得るものであることから、飲食しやすい大きさであることが好ましく、そのまま喫食した場合に食感や食味が良好であるようにすることを考慮すると、一口大程度の大きさ、あるいはそれ以下の大きさが好ましい。具体的には、砕氷状冷凍食品を構成する多数の砕氷は、それぞれ、最大寸法が好ましくは０．３〜３ｍｍ、さらに好ましくは０．５〜１ｍｍである。ここでいう「砕氷の最大寸法」は、測定対象の砕氷が有する最大長さであり、砕氷が容易に融解しない温度、例えば−５〜−１０℃の温度に冷却した公知の長さ測定手段、例えば定規、篩等を用いて測定することができる。 Although the size of each of a large number of crushed ices constituting the crushed iced frozen food is not particularly limited, the crushed iced frozen food is a size that can be eaten and consumed because it can be eaten as it is without heating and thawing. It is preferable that the size be a bite-sized or smaller, considering that the texture and taste are good when the food is eaten as it is. Specifically, each of a large number of crushed ices constituting the crushed frozen food has a maximum dimension of preferably 0.3 to 3 mm, more preferably 0.5 to 1 mm. Here, the "maximum size of the crushed ice" is the maximum length of the crushed ice to be measured, a temperature at which the crushed ice does not easily melt, for example, a known length measuring means cooled to a temperature of -5 to -10C, For example, it can be measured using a ruler, a sieve, or the like.
本発明の砕氷状冷凍食品の製造方法では、「喫食時に流動性を有する食品」（以下、流動性食品ともいう）を用いる。本発明で用いる流動性食品は、常温常圧（２５℃、１気圧）で流動性を有している液状又はペースト状の食品であり、具体例としてソース、スープが挙げられる。ここでいう「ソース」は、主として、料理に使用される調味料又は中間素材を意味し、「スープ」は、主として、水分の比較的多い料理そのもの、いわゆる汁物を意味する。ソース、スープの種類は特に制限されず、また、具材入りでも具材無しでも良い。流動性食品の品温２０℃でのＢ型粘度計による粘度（Brix粘度）は、好ましくは７〜８ｍＰａ・ｓである。 In the method for producing a crushed ice-like frozen food of the present invention, "a food having fluidity during eating" (hereinafter also referred to as a fluid food) is used. The fluid food used in the present invention is a liquid or paste food having fluidity at normal temperature and normal pressure (25 ° C., 1 atm), and specific examples thereof include sauces and soups. Here, "source" mainly means a seasoning or an intermediate material used for cooking, and "soup" mainly means a dish itself having a relatively high water content, so-called soup. The type of sauce and soup is not particularly limited, and may be with or without ingredients. The viscosity (Brix viscosity) of the fluid food at a product temperature of 20 ° C. measured by a B-type viscometer is preferably 7 to 8 mPa · s.
本発明で用いる流動性食品としてソースを用いる場合、ソースの種類は、ソースと共に喫食される調理済み食品に応じて適宜選択することができる。ソースには、野菜、畜肉類、魚介類等の固形物が含まれていても良い。例えば、調理済み食品がスパゲッティ（茹で麺）の場合、ソースとしてはミートソース、カルボナーラ（ホワイトソース）、ナポリタンソース、ボンゴレビアンゴ、カレーソース等が挙げられる。ソースの原材料としては、例えば、水、牛乳、塩、砂糖、卵、生クリーム；トマトや玉ねぎなどの野菜類やエンドウなどの豆類のペースト；野菜類や豆類のピューレ状物；しょうゆ、酢、ブイヨン、コンソメなどの調味料類などが挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。ソースには、原材料の他に必要に応じて、酸味料、乳化剤、増粘剤、安定剤、着色料など、従来からソースの原材料として用いられている添加剤を用いることができ、ソースの種類に応じて適宜選択することができる。ソースの原材料は、スープの原材料としても使用することができる。 When a sauce is used as the fluid food used in the present invention, the type of the sauce can be appropriately selected according to the prepared food to be eaten with the sauce. The sauce may include solid matter such as vegetables, livestock meat, and seafood. For example, when the prepared food is spaghetti (boiled noodles), examples of the sauce include meat sauce, carbonara (white sauce), napolitan sauce, bongo lebiango, curry sauce, and the like. Raw materials for the sauce include, for example, water, milk, salt, sugar, eggs, fresh cream; pastes of vegetables such as tomatoes and onions, and beans such as peas; puree of vegetables and beans; soy sauce, vinegar, bouillon And seasonings such as consomme. One of these can be used alone, or two or more can be used in combination. For the sauce, besides the raw materials, if necessary, additives that have been conventionally used as the source materials for the sauce, such as sour agents, emulsifiers, thickeners, stabilizers, and coloring agents, can be used. Can be appropriately selected according to the conditions. Sauce ingredients can also be used as soup ingredients.
本発明の砕氷状冷凍食品の製造方法では、流動性食品にゲル化剤を添加混合し加熱した後、該食品を冷凍して冷凍食品を得、該冷凍食品を粉砕して砕氷にする。ゲル化剤の添加混合時には通常、公知の撹拌機を用いて流動性食品を攪拌する。必要に応じ、食品を加熱殺菌する目的で、ゲル化剤が添加混合された食品を、冷凍前に加熱しても良い。ゲル化剤の添加混合により、流動性食品に粘りが発現し流動性が低下（粘度が上昇）する。こうして流動性が低下した食品を冷凍・粉砕して得られた砕氷は、ゲル化剤無添加の流動性食品を冷凍・粉砕して得られた砕氷に比して、冷凍保存中における砕氷の保形性に優れる。 In the method for producing a crushed ice-like frozen food of the present invention, a gelling agent is added to a fluid food, mixed and heated, then the food is frozen to obtain a frozen food, and the frozen food is crushed into crushed ice. During the addition and mixing of the gelling agent, the fluid food is usually stirred using a known stirrer. If necessary, the food to which the gelling agent has been added and mixed may be heated before freezing for the purpose of heat sterilization of the food. By adding and mixing the gelling agent, stickiness is expressed in the fluid food, and the fluidity is reduced (the viscosity is increased). The crushed ice obtained by freezing and pulverizing the food with reduced fluidity in this manner is more preserved during frozen storage than the crushed ice obtained by freezing and pulverizing the flowable food without a gelling agent. Excellent in formability.
本発明の主たる特徴の１つとして、流動性食品に添加するゲル化剤として、ペクチンを用いる点が挙げられる。本発明者らの知見によれば、ペクチンは、周知の数あるゲル化剤の中でも特に、冷凍保存中における砕氷の保形性に優れ、最終的に得られる砕氷状冷凍食品の外観及び食感を一層向上し得る。即ち、本発明の製造結果物である砕氷状冷凍食品は、ペクチンを用いていることにより、該食品を構成する砕氷が微細氷になりやすく、且つその冷凍保存中における砕氷の保形性にも優れるため、例えば、該食品の流通過程において冷凍温度に多少の高低ムラが生じても、該食品を構成する砕氷が製造当初の微細氷の形態を維持することができ、該食品全体としてシャーベット状の良好な外観を維持し得る。従って、本発明の製造結果物である砕氷状冷凍食品は、加熱解凍せずにそのまま喫食する使用形態においては、喫食前にはその良好な外観が活かされて食欲増進効果などが期待でき、且つ実際に喫食した際には良好な食感が得られるし、また、加熱解凍してから喫食する使用形態においては、冷凍前の流動性食品の外観及び食感が得られる。 One of the main features of the present invention is that pectin is used as a gelling agent to be added to a fluid food. According to the findings of the present inventors, pectin is, among other well-known gelling agents, excellent in shape retention of crushed ice during frozen storage, and the appearance and texture of the finally obtained crushed ice-like frozen food. Can be further improved. That is, the crushed ice-like frozen food that is the product of the production of the present invention uses pectin, so that the crushed ice constituting the food is liable to become fine ice, and the shape retention of the crushed ice during the frozen storage is also improved. Because it is excellent, for example, even if a slight unevenness occurs in the freezing temperature during the distribution process of the food, the crushed ice constituting the food can maintain the form of the fine ice at the beginning of the production, and the food as a whole is sherbet-like. Good appearance can be maintained. Therefore, the crushed frozen food that is the production result of the present invention can be expected to have an appetite-enhancing effect by utilizing its good appearance before eating, in a use form in which it is eaten as it is without heating and thawing, and A good texture can be obtained when the food is actually eaten, and the appearance and texture of the fluid food before freezing can be obtained in a usage form in which the food is thawed after being heated and thawed.
ペクチンは、メチルエステル化の割合により、高メトキシルペクチン（ＨＭペクチン）と低メトキシルペクチン（ＬＭペクチン）とに大別される。ＨＭペクチンはエステル化度５０％以上、ＬＭペクチンはエステル化度５０％未満であり、本発明では何れのペクチンも用いることができる。例えばＬＭペクチンは、カルシウム等の２価金属イオンと反応してゲル化するという性質を有しているため、ペクチンの添加対象物である流動性食品にカルシウムイオンが多く含まれている場合に、ペクチンとしてＬＭペクチンを用いると、流動性食品のゲル化反応が進行しやすく、保形性に優れた砕氷が得られやすい。 Pectin is roughly classified into high methoxyl pectin (HM pectin) and low methoxyl pectin (LM pectin) according to the rate of methyl esterification. HM pectin has a degree of esterification of 50% or more, and LM pectin has a degree of esterification of less than 50%. In the present invention, any pectin can be used. For example, LM pectin has a property of gelling by reacting with divalent metal ions such as calcium. Therefore, when a fluid food to which pectin is added contains a large amount of calcium ions, When LM pectin is used as the pectin, the gelling reaction of the fluid food easily proceeds, and crushed ice having excellent shape retention is easily obtained.
ペクチンの流動性食品への添加量は、該食品の全質量に対して０．１〜３質量％であり、好ましくは０．５〜２質量％、さらに好ましくは１〜２質量％である。ペクチンの添加量が少なすぎると、これを添加する意義に乏しく、ペクチンの添加量が多すぎると、砕氷状冷凍食品をそのまま又は加熱調理して喫食した際の食感に、好ましくないヌメリ感が加わるおそれがある。尚、このヌメリ感の発生は、ペクチン以外のゲル化剤の添加量過多の場合にも見られる現象である。また、ペクチンの流動性食品への添加量は、ペクチン添加前の流動性食品のBrix粘度を考慮して決定することが好ましく、一般に、該Brix粘度が高い場合は該添加量を少なくし、該Brix粘度が低い場合は該添加量を多くすることが好ましい。 The amount of pectin added to the fluid food is 0.1 to 3% by mass, preferably 0.5 to 2% by mass, more preferably 1 to 2% by mass based on the total mass of the food. If the added amount of pectin is too small, it is insignificant to add the pectin, and if the added amount of pectin is too large, the unpleasant slimy feeling on the texture when eating the crushed iced frozen food as it is or by heating and cooking is unpleasant. May be added. The generation of the slimy feeling is a phenomenon that is also observed when the amount of the gelling agent other than pectin is excessive. Further, the amount of pectin added to the flowable food is preferably determined in consideration of the Brix viscosity of the flowable food before the addition of pectin.In general, when the Brix viscosity is high, the addition amount is reduced, and When the Brix viscosity is low, it is preferable to increase the addition amount.
本発明においては、流動性食品にゲル化剤を添加混合した後、該食品を冷凍する前に、該食品を加熱する。この流動状食品の加熱の主たる目的は殺菌である。流動状食品の加熱方法は特に制限されず、この種の食品の加熱殺菌法を適宜利用することができる。 In the present invention, after the gelling agent is added to and mixed with the fluid food, the food is heated before freezing the food. The main purpose of heating the fluid food is sterilization. The method for heating the fluid food is not particularly limited, and a heat sterilization method for this type of food can be appropriately used.
本発明において、ペクチンが添加混合され加熱された流動性食品の冷凍は、常法に従って実施することができ、急速冷凍でも緩慢冷凍でも良いが、急速冷凍が好ましい。流動性食品の冷凍は、それによって得られる冷凍食品の品温が好ましくは−１０〜−４０℃、さらに好ましくは−２０〜−４０℃となるように、なされることが好ましい。流動性食品を冷凍ではなく、冷蔵、例えば特許文献１に記載されているように品温が０〜１０℃程度になるように冷却した場合には、ゲル形成が冷凍の場合より強くなるため、食感が悪くなる。 In the present invention, freezing of a fluid food to which pectin has been added and mixed and heated can be carried out according to a conventional method, and may be rapid freezing or slow freezing, but rapid freezing is preferred. It is preferable that the freezing of the fluid food is performed such that the temperature of the frozen food obtained thereby becomes preferably -10 to -40C, more preferably -20 to -40C. If the liquid food is not frozen but refrigerated, for example, when the product temperature is cooled to about 0 to 10 ° C. as described in Patent Document 1, the gel formation becomes stronger than in the case of freezing, The texture becomes worse.
また本発明において、流動性食品を冷凍して得られた冷凍食品の粉砕は、所望の砕氷の大きさが得られるよう、常法に従って実施することができ、例えば、切断、破砕、空気圧等を利用して加工する各種の粉砕機等を用いて実施することができる。後述するように、粉砕対象の冷凍食品がパウチ袋等の袋状容器に収容されている場合において、該袋状容器全体を手で揉むことによって該冷凍食品の粉砕を可能にする観点からは、粉砕対象の冷凍食品の品温は−５〜−１５℃が好ましく、−８〜−１２℃が特に好ましい。本発明者らの知見によれば、粉砕対象の冷凍食品の品温が−１０℃前後であると、氷塊状の冷凍食品を袋状容器ごと手揉みするだけで微細氷に粉砕することが可能となり、シャーベット状の良好な外観の砕氷状冷凍食品が容易に得られる。一方、粉砕対象の冷凍食品の品温が−２０℃以上であると、冷凍食品が硬すぎるため手揉みだけで粉砕するのが難しく、また、粉砕できても得られる砕氷が大きすぎるおそれがある。また、粉砕対象の冷凍食品の品温が−５℃未満であると、手揉み中の手の体温で冷凍食品の一部が融解し、所望の砕氷状冷凍食品が得られないおそれがある。 Further, in the present invention, the pulverization of the frozen food obtained by freezing the fluid food can be carried out according to a conventional method so as to obtain a desired size of crushed ice, for example, cutting, crushing, air pressure, etc. It can be carried out using various pulverizers or the like that use and process. As described below, when the frozen food to be crushed is contained in a bag-shaped container such as a pouch bag, from the viewpoint of enabling the crushing of the frozen food by rubbing the entire bag-shaped container by hand, The temperature of the frozen food to be ground is preferably -5 to -15C, and particularly preferably -8 to -12C. According to the findings of the present inventors, when the temperature of the frozen food to be ground is about -10 ° C, it is possible to grind the frozen food in the form of ice blocks into fine ice simply by manually rubbing the bag-like container. Thus, a sherbet-like frozen iced food having a good appearance can be easily obtained. On the other hand, if the temperature of the frozen food to be crushed is -20 ° C or higher, the frozen food is too hard to be crushed only by hand massage, and the crushed ice may be too large even if crushed. . In addition, if the temperature of the frozen food to be ground is lower than -5 ° C, a part of the frozen food may be melted by the body temperature of the hand during massaging, and a desired crushed ice-like frozen food may not be obtained.
本発明の砕氷状冷凍食品の製造方法は、例えば次のようにして実施できる。先ず、流動性食品にペクチンを特定量添加混合し、次いで、加熱殺菌の目的で該食品を加熱し、その加熱済み食品を密封可能な容器に充填し密封した後、該容器ごと冷凍して氷塊状の冷凍食品の包装体を得、次いで、該包装体の密封状態を維持した状態で、該冷凍食品を粉砕して砕氷することで、目的とする、砕氷状冷凍食品が容器に密封されてなる、砕氷状冷凍食品の包装体が得られる。斯かる工程で用いる容器としては、内部に収容された氷塊状の冷凍食品を粉砕可能にする観点から、可撓性を有する容器が好ましく、例えばパウチ袋等の袋状容器が挙げられる。袋状容器に収容された氷塊状の冷凍食品を粉砕する方法は特に制限されず、例えば、袋状容器を手揉みする、ハンマー等で叩く等の、物理的に圧力を加える方法が挙げられる。 The method for producing the crushed ice-like frozen food of the present invention can be carried out, for example, as follows. First, a specific amount of pectin is added to a fluid food and mixed.Then, the food is heated for the purpose of heat sterilization, and the heated food is filled in a sealable container and sealed. A package of frozen food in a shape is obtained, and then, while maintaining the sealed state of the package, the frozen food is crushed and crushed with ice. Thus, a package of crushed ice-like frozen food is obtained. As a container used in such a step, a flexible container is preferable from the viewpoint of crushing the ice-block-shaped frozen food contained therein, and examples thereof include a bag-like container such as a pouch bag. The method of pulverizing the frozen food in the form of ice blocks contained in the bag-shaped container is not particularly limited, and examples thereof include a method of physically applying pressure, such as manually rubbing the bag-shaped container or hitting with a hammer.
本発明の製造結果物である砕氷状冷凍食品は、加熱解凍せずにそのまま冷製食品として喫食することもできるし、加熱解凍してから温製食品として喫食することもでき、何れの使用形態であっても、良好な食感、食味が得られる。本発明の製造結果物である砕氷状冷凍食品の適用例としては、例えば、冷製又は温製スープ；麺類、丼物、カレー、シチュー、オムライス等のソースが挙げられる。 The crushed frozen food that is the product of the present invention can be eaten as a cold food as it is without heating or thawing, or it can be eaten as a warm food after being heated and thawed. However, good texture and taste can be obtained. Examples of application of the crushed ice-like frozen food product resulting from the production of the present invention include cold or hot soups; sauces such as noodles, bowls, curries, stews, and omelets.
本発明には、前記砕氷状冷凍食品の製造中間体である、砕氷状冷凍食品中間体の包装体が含まれる。この砕氷状冷凍食品中間体の包装体は、例えば下記製造方法Ａ又はＢによって製造することができる。下記製造方法Ａは、食品とペクチンとの混合物の冷凍を必須構成要件として含まない態様であり、下記製造方法Ｂは、袋状容器への充填前に該混合物の冷凍及び粉砕を実施する態様である。 The present invention includes a package of the crushed ice-like frozen food intermediate, which is an intermediate for producing the crushed ice-like frozen food. The package of the crushed ice-like frozen food intermediate can be produced, for example, by the following production method A or B. The following production method A is an embodiment in which freezing of a mixture of food and pectin is not included as an essential component, and the following production method B is an embodiment in which the mixture is frozen and pulverized before filling in a bag-like container. is there.
（製造方法Ａ）
喫食時に流動性を有する食品に、ペクチンを該食品の全質量に対して０．１〜３質量％添加混合して流動性を有する混合物を得、該混合物の加熱物を袋状容器に充填する工程を有する、砕氷状冷凍食品中間体の包装体の製造方法。
尚、製造方法Ａにおける「混合物の加熱物を袋状容器に充填する」には、１）混合物を袋状容器に充填する前に加熱した後、その加熱済みの混合物を袋状容器に充填する態様、及び２）未加熱の混合物を袋状容器に充填した後、該容器ごと加熱する態様が含まれる。いずれにせよ、斯かる混合物の加熱の主たる目的は殺菌である。
（製造方法Ｂ）
喫食時に流動性を有する食品に、ペクチンを該食品の全質量に対して０．１〜３質量％添加混合し冷凍して冷凍混合物を得、該冷凍混合物を粉砕して砕氷にし、その砕氷を袋状容器に充填する工程を有する、砕氷状冷凍食品中間体の包装体の製造方法。
(Production method A)
0.1 to 3% by mass of pectin is added to and mixed with food having fluidity at the time of eating to obtain a mixture having fluidity, and the heated mixture is filled in a bag-like container. A method for producing a package of a crushed ice-like frozen food intermediate having a step.
Note that “filling the heated mixture into a bag-shaped container” in the manufacturing method A includes 1) heating the mixture before filling the bag-shaped container, and then filling the heated mixture into the bag-shaped container. Embodiments and 2) an embodiment in which an unheated mixture is filled in a bag-like container, and then the entire container is heated. In any case, the main purpose of heating such a mixture is sterilization.
(Production method B)
0.1 to 3% by mass of pectin is added to a food having fluidity at the time of eating, and the mixture is frozen to obtain a frozen mixture. The frozen mixture is crushed into crushed ice. A method for producing a package of a crushed ice-like frozen food intermediate, comprising a step of filling a bag-like container.
前記製造方法Ａによって製造された砕氷状冷凍食品中間体の包装体は、流動性を有する砕氷状冷凍食品中間体と、これを収容する袋状容器とを含んで構成されており、使用時には、該包装体全体を冷凍して該中間体の冷凍物を得、該冷凍物を該袋状容器内で粉砕することにより、前記砕氷状冷凍食品が得られる。前記製造方法Ａによって製造された砕氷状冷凍食品中間体の包装体の使用形態としては、例えば、該包装体の購入者が家庭で該包装体を冷凍し、その包装体の冷凍物全体を手で揉む等して、袋状容器内の該中間体の冷凍物を粉砕して砕氷状冷凍食品とし、しかる後、袋状容器を開封して該砕氷状冷凍食品を取り出す使用形態が挙げられる。つまり、本発明の砕氷状冷凍食品中間体の包装体の製造方法によれば、前述の如き高品質の砕氷状冷凍食品が、家庭でも容易に作れるようになる。 The package of the crushed ice-like frozen food intermediate produced by the production method A is configured to include a crushed ice-like frozen food intermediate having fluidity, and a bag-shaped container for containing the same. The whole package is frozen to obtain a frozen product of the intermediate, and the frozen product is crushed in the bag-like container to obtain the crushed ice-like frozen food. As a usage form of the package of the crushed ice-like frozen food intermediate produced by the production method A, for example, a purchaser of the package freezes the package at home and hands the whole frozen product of the package manually. The frozen form of the intermediate in the bag-shaped container is pulverized to obtain a crushed ice-like frozen food, and thereafter, the bag-shaped container is opened to take out the crushed ice-like frozen food. In other words, according to the method for manufacturing a package of the intermediate product of the frozen iced frozen food of the present invention, the high-quality frozen iced food as described above can be easily produced at home.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。尚、実施例５は参考例である。 EXAMPLES Examples will be given to specifically describe the present invention, but the present invention is not limited by the following examples. Example 5 is a reference example.
〔実施例１〜５及び比較例１〜８〕
流動性食品として市販のパスタソース（日清フーズ製、「マ・マー アサリコンソメ」）を用い、該ソース１００ｇにゲル化剤を所定量添加混合した後、該ソースを品温９０℃で３０秒間加熱し、その加熱済みソースを、平面視において縦２６０ｍｍ、横１８０ｍｍの四角形形状のシール可能なパウチ袋の内部に充填し、脱気シーラーを用いてパウチ袋を密封シールした後、該パウチ袋を、庫内温度が−２０℃に設定された冷凍庫に投入して急速冷凍し、厚さ約１０ｍｍの板状の冷凍パスタソースの包装体を得た。そして、この包装体を冷凍庫から取り出して気温２６℃の環境下に放置し、該包装体の品温が−１０℃になった時点で、該包装体におけるパウチ袋の密封状態を維持しつつ、該包装体全体を手揉みすることにより、パウチ袋内の氷塊板状の冷凍パスタソースを粉砕して無数の砕氷にし、砕氷状冷凍パスタソースの包装体を得た。尚、ゲル化剤として用いたペクチンは、ＬＭペクチン（カーギル社製、「ユニテックフーズ」）であった。
[Examples 1 to 5 and Comparative Examples 1 to 8]
After using a commercially available pasta sauce (manufactured by Nisshin Foods Co., Ltd., "Ma-Ma-Asari-Consomme") as a fluid food, a predetermined amount of a gelling agent was added to 100 g of the sauce and mixed. After heating, the heated source is filled in a rectangular sealable pouch bag having a length of 260 mm and a width of 180 mm in a plan view, and the pouch bag is hermetically sealed using a degassing sealer. Then, the product was put into a freezer in which the temperature in the refrigerator was set at -20 ° C. and rapidly frozen to obtain a plate-like package of frozen pasta sauce having a thickness of about 10 mm. Then, the package is taken out of the freezer and left in an environment at a temperature of 26 ° C. When the product temperature of the package reaches −10 ° C., while maintaining the sealed state of the pouch bag in the package, By hand-rubbing the whole package, the frozen pasta sauce in the shape of an ice block in the pouch bag was pulverized into countless pieces of crushed ice to obtain a package of the crushed ice-like frozen pasta sauce. The pectin used as the gelling agent was LM pectin ("Unitech Foods", manufactured by Cargill).
〔比較例９〕
加熱済みソースの入ったパウチ袋を冷凍せずに、庫内温度が５℃に設定された冷蔵庫に投入し冷却して寒天板状のパスタソースの包装体を得た以外は、実施例６と同様にして、砕いた寒天状のパスタソースの包装体を得た。
[Comparative Example 9]
Example 6 was repeated except that the pouch bag containing the heated sauce was not frozen, but was placed in a refrigerator set at a temperature of 5 ° C. and cooled to obtain an agar plate-like pasta sauce package. Similarly, a crushed agar-like package of pasta sauce was obtained.
〔評価試験１〕
乾麺のスパゲッティ（日清フーズ（株）製、「マ・マー スパゲティ」、麺厚１. ６ｍｍ）を茹で歩留まり２３０％で茹で上げた後、冷水で冷却して皿に１００ｇ盛り、さらにその冷たいスパゲティの上に、評価対象の各実施例及び比較例のパスタソース１００ｇをそのまま盛り付けて冷製パスタを得た。この冷製パスタを１０名のパネラーに喫食してもらい、ソースの外観及び食感・食味を下記評価基準により評価してもらった。その結果（１０名のパネラーの平均点）を下記表１に示す。
[Evaluation Test 1]
Boil a dried noodle spaghetti (Nisshin Foods Co., Ltd., “Ma Mar Spaghetti”, noodle thickness 1.6 mm), boil it at a yield of 230%, cool it with cold water and put it on a plate 100 g, then put the cold spaghetti On top of this, 100 g of the pasta sauce of each of the examples to be evaluated and the comparative example was directly mounted to obtain cold pasta. This cold pasta was eaten by 10 panelists, and the appearance, texture and taste of the sauce were evaluated according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.
（冷製パスタソースの外観の評価基準）
５点：砕氷が微細（最大寸法２ｍｍ以下）で、ソース全体としてかき氷のような外観であり、非常に良好。
４点：砕氷が比較的微細（最大寸法２ｍｍ超３ｍｍ以下）であり、良好。
３点：砕氷が小さな粒状（最大寸法３ｍｍ超５ｍｍ以下）であり、普通。
２点：砕氷がやや大きな塊状（最大寸法５ｍｍ超７ｍｍ以下）であり、不良。
１点：砕氷が大きな塊状（最大寸法７ｍｍ超）であり、非常に不良。
(Evaluation criteria for the appearance of cold pasta sauce)
5 points: The crushed ice is fine (maximum size 2 mm or less), the appearance of the whole sauce is like shaved ice, and very good.
4 points: The crushed ice is relatively fine (the maximum dimension is more than 2 mm and 3 mm or less), which is good.
3 points: The crushed ice is small and granular (maximum size 3 mm to 5 mm or less), which is normal.
2 points: The crushed ice was rather large lump (maximum dimension more than 5 mm and 7 mm or less), and was defective.
1 point: The crushed ice has a large lump (maximum size of more than 7 mm) and is very poor.
（ソースの食感・食味の評価基準）
５点：ヌメリ又はパサツキが無く、さわやかな口溶けがあり、非常に良好。
４点：ヌメリ又はパサツキが無く、さわやかな口溶けがややあり、良好。
３点：さわやかな口溶けは無いが、ヌメリ又はパサツキも無く、普通。
２点：さわやかな口溶けは無く、且つヌメリ又はパサツキが少しあり、不良。
１点：さわやかな口溶けは無く、且つヌメリ又はパサツキが強く、非常に不良。
(Evaluation criteria for the texture and taste of the sauce)
5 points: There is no slime or puffiness, there is a refreshing mouth melting, and it is very good.
4 points: No slime or puffiness, slightly refreshing mouth melting, good.
3 points: There is no refreshing melting in the mouth, but there is neither slime nor pastsuki, and it is normal.
2 points: There is no refreshing melting in the mouth, and there is a little slime or puffiness, which is poor.
1 point: There is no refreshing melting of the mouth, and slimy or pastsuki is strong and very poor.
〔評価試験２〕
乾麺のスパゲッティ（日清フーズ（株）製、「マ・マー スパゲティ」、麺厚１. ６ｍｍ）を茹で歩留まり２３０％で茹で上げた後、湯切りして皿に１００ｇに盛り付けた。また別途、評価対象の各実施例及び比較例のパスタソース１００ｇを、パウチ袋に封入された状態のまま湯煎して該パウチ袋が８０℃になるまで加熱し、その加熱済みパスタソースを、湯切りした温かいスパゲティの上に盛り付けて温製パスタを得た。この温製パスタを１０名のパネラーに喫食してもらい、ソースの外観を下記評価基準により評価してもらうと共に、食感・食味を前記評価基準により評価してもらった。その結果（１０名のパネラーの平均点）を下記表１に示す。
[Evaluation Test 2]
Spaghetti of dry noodles (manufactured by Nisshin Foods Co., Ltd., "Ma Mar Spaghetti", noodle thickness 1.6 mm) was boiled at a yield of 230%, then hot-dried and served on a plate to 100 g. Separately, 100 g of the pasta sauce of each of the examples and comparative examples to be evaluated was immersed in hot water while being sealed in a pouch bag, and heated until the pouch bag reached 80 ° C. Served on top of the cut hot spaghetti to get warm pasta. This hot pasta was eaten by 10 panelists, and the appearance of the sauce was evaluated according to the following evaluation criteria, and the texture and taste were evaluated according to the above evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.
（温製パスタソースの外観の評価基準）
５点：ソース表面が非常に滑らかで色相が良く、非常に良好。
４点：ソース表面が滑らかで色相が良く、良好。
３点：ソース表面がやや滑らかで色相が良く、普通。
２点：ソース表面に部分的に塊又はダマが存在し、不良。
１点：ソース表面全体に塊又はダマが存在し、非常に不良。
(Evaluation criteria for the appearance of hot pasta sauce)
5 points: The source surface is very smooth, the hue is good, and it is very good.
4 points: Source surface is smooth, hue is good and good.
3 points: The source surface is slightly smooth, good in hue, and normal.
2 points: Lumps or lumps are partially present on the source surface, and are defective.
1 point: Lumps or lumps are present on the entire surface of the source, which is very poor.
Claims (2)
前記食品がソース又はスープである、砕氷状冷凍食品の製造方法。 After adding pectin to the food having fluidity at the time of eating, 0.1 to 2% by mass based on the total mass of the food and mixing and heating, the food is frozen to obtain a frozen food, and the frozen food is crushed. Has the step of breaking into ice,
A method for producing a crushed ice-like frozen food, wherein the food is a sauce or a soup.
前記食品がソース又はスープである、砕氷状冷凍食品中間体の包装体の製造方法。 0.1 to 2% by mass of pectin is added to food having fluidity at the time of eating and mixed and frozen to obtain a frozen mixture, and the frozen mixture is pulverized into crushed ice. Having a step of filling the bag-like container,
A method for producing a package of a crushed ice-like frozen food intermediate, wherein the food is a sauce or a soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015162407A JP6640488B2 (en) | 2015-08-20 | 2015-08-20 | Method for producing crushed frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015162407A JP6640488B2 (en) | 2015-08-20 | 2015-08-20 | Method for producing crushed frozen food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2017038554A JP2017038554A (en) | 2017-02-23 |
| JP6640488B2 true JP6640488B2 (en) | 2020-02-05 |
Family
ID=58202220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015162407A Active JP6640488B2 (en) | 2015-08-20 | 2015-08-20 | Method for producing crushed frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6640488B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021083417A (en) * | 2019-11-29 | 2021-06-03 | ハウス食品株式会社 | Roux and freezing source |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52156945A (en) * | 1976-06-24 | 1977-12-27 | Sanei Kagaku Kogyo Kk | Cooked and frozen vegetable and cereal food |
| SG77558A1 (en) * | 1993-11-05 | 2001-01-16 | Unilever Plc | Food product and process for preparation thereof |
| JPH10127260A (en) * | 1996-10-31 | 1998-05-19 | Tsutomu Kamikura | Soup, sauce capable of being quickly cooked and its production |
| JP2920767B1 (en) * | 1998-07-07 | 1999-07-19 | 日本水産株式会社 | Beverage with frozen jelly |
| JP2003072840A (en) * | 2001-08-28 | 2003-03-12 | Dainippon Printing Co Ltd | Packing body for packaging bag |
| US20110033598A1 (en) * | 2009-06-09 | 2011-02-10 | Yachai Amornkul | Edible Polymer Based Food System |
| JP2011205966A (en) * | 2010-03-30 | 2011-10-20 | Nichirei Foods:Kk | Pasta sauce |
| JP2014054216A (en) * | 2012-09-13 | 2014-03-27 | Akemi Nara | Frozen sauce flake |
| JP6385159B2 (en) * | 2014-06-24 | 2018-09-05 | キユーピー株式会社 | Sauce with ingredients |
-
2015
- 2015-08-20 JP JP2015162407A patent/JP6640488B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2017038554A (en) | 2017-02-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101088415B (en) | Inkfish ball with mustard and its making process | |
| TWI243021B (en) | Individual frozen rice or individual frozen pasta and process for manufacturing the same | |
| CN108366592A (en) | Food improver | |
| CN105249401A (en) | Mushroom soup freezing condiment and preparation method thereof | |
| JP7349780B2 (en) | Frozen noodle set including frozen seasoning liquid and frozen noodles | |
| JP4619843B2 (en) | Frozen food and method for producing the same | |
| JP6640488B2 (en) | Method for producing crushed frozen food | |
| JP6082540B2 (en) | Method for producing frozen seasoning liquid, method for producing chilled noodles | |
| JP5893613B2 (en) | Frozen pasta | |
| JP3647172B2 (en) | Frozen food and method for producing the same | |
| KR20170133906A (en) | frozen dumpling preparing method | |
| JP2024504659A (en) | Frozen block manufacturing method, frozen block, and frozen food | |
| JP6297871B2 (en) | Gel-like seasoning grain-containing sauce and food containing the same | |
| JP2009017806A (en) | Sausage having cut, and method for producing the same | |
| JP2015154749A (en) | Frozen food and method for manufacturing the same | |
| JP5740770B2 (en) | Shoe fabric and sticky shoe puff | |
| JP2004283172A (en) | Tofu processed product and method for producing the same | |
| KR20100113224A (en) | Process for the sauce production of instant jajangmyeon using the agar | |
| JP2015159751A (en) | Composite food and beverage having solid matter in continuous phase | |
| JP5969904B2 (en) | Potato salad manufacturing method | |
| WO2021025048A1 (en) | Method for producing fluidic food product | |
| JP2016073214A (en) | Cooked food product containing gelatinous seasoning particles | |
| JP2023550968A (en) | Frozen porridge kit and method for producing porridge using the same | |
| JP2015149938A (en) | Manufacturing method of cold noodle, and manufacturing vessel used therefor | |
| JP2022053985A (en) | Refrigerated cooked noodle food for microwave oven heating in container and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RD03 | Notification of appointment of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7423 Effective date: 20160304 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20180111 |
|
| RD04 | Notification of resignation of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7424 Effective date: 20180111 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20181204 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20181130 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190118 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190604 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20190708 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20191210 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20191226 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6640488 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |