JP7046455B2 - A method for manufacturing frozen foods contained in a shallow container with a partition. - Google Patents

Description

The present invention relates to a method for producing a frozen food product contained in a shallow container provided with a partition.

Microwave ovens are widely used to thaw frozen foods, but some foods may have a hard texture and a poor texture when heated and thawed in a microwave oven.
In order to prevent the texture from becoming hard during heating and thawing, attempts have been made to add additives to or impregnate the food, and to devise the storage state of the food and the shape of the container for storing the food.
For example, a layered curry in a container formed by forming a layer of frozen curry sauce and frozen cooked rice is known (see, for example, Patent Document 1).
Further, there is known a method for producing a frozen wheat flour fired product, which comprises impregnating the surface of the wheat flour fired product with water in an amount of 5 to 50% by weight based on the weight of the wheat flour fired product and then freezing the surface. (See, for example, Patent Document 2).
Further, a frozen cake containing 4 to 120 parts by weight of sugar and 0.1 to 25 parts by weight of glucono delta lactone or gluconic acid with respect to 100 parts by weight of wheat flour is known (see, for example, Patent Document 3).
In addition, it is recommended to use a raw material consisting of a cereal crushed product consisting of 50 to 70% by weight of durum wheat semolina and 50 to 30% by weight of other crushed cereal products, and at least one emulsifier selected from lecithin and monoglyceride-based emulsifiers. A characteristic method for producing frozen pancakes is known (see, for example, Patent Document 4).
Further, the frozen noodles in a microwave cooking container, which are provided with corners on the peripheral edge thereof and are filled with pregelatinized frozen noodles in a container formed of a microwave-permeable material, are the above-mentioned pregelatinized noodles. The frozen noodles are filled in the container so as to cover at least the bottom surface of the container, and the overheat prevention liquid is added to the noodle strings of the pregelatinized frozen noodles near the corners of the container. From a seasoning solution containing (a) a soup for noodles, a sauce for noodles, or a diluted solution thereof, and (b) at least one of salt, soy sauce, sauce, and miso. Frozen noodles in a microwave cooking container, which are selected from the following groups, are known (see, for example, Patent Document 5).
Further, emulsion A obtained by heating and mixing a mixture containing cream, sugar and egg yolk by dry weight at 18 to 38% by weight, 38 to 58% by weight and 14 to 34% by weight at 62 to 98 ° C. is 1 by dry weight. .There is known a method for producing a roasted grain flour having a water content of 20 to 60% by weight, which is blended in an amount of 7 to 20% by weight and fired (see, for example, Patent Document 6).
Further, it has a frozen solid food section obtained by freezing and solidifying a solid food, a frozen fluid food section obtained by freezing and solidifying a fluid food, and a frozen ingredient prepared by freezing and solidifying the ingredients. A cooked frozen food in which the frozen fluid food section is superposed on the solid food section and the frozen ingredient is exposed on the surface of the frozen fluid food portion, and the frozen ingredient is a cooked frozen food. It contains a large refrigerating ingredient having a maximum delivery length of 10 to 600 mm and a minimum delivery length of 2 to 400 mm, and has 70 to 170 parts by mass of the frozen fluid food portion with respect to 100 parts by mass of the frozen solid food portion. A cooked frozen food having 10 to 100 parts by mass of the large-sized frozen ingredient with respect to 100 parts by mass of the frozen fluid food portion is known (see, for example, Patent Document 7).

Japanese Patent Application Laid-Open No. 62-138153 Japanese Unexamined Patent Publication No. 4-237453 Japanese Unexamined Patent Publication No. 6-62723 Japanese Unexamined Patent Publication No. 9-149756 Japanese Unexamined Patent Publication No. 2000-71 Japanese Unexamined Patent Publication No. 2012-17329 Japanese Unexamined Patent Publication No. 2018-121586

As described above, depending on the food, when it is heated and thawed in a microwave oven, the texture becomes hard and the texture is impaired.
When a single item is heated and thawed in a microwave oven, it can be heated and thawed in the optimum heating time, so the degree of texture deterioration can be kept low. Since the optimum heating time differs for each case and the time required for heating also becomes long, it is difficult to keep the degree of texture deterioration low.
For convenience, in frozen lunch boxes, the staple food and side dishes are stored in the same container, frozen, and thawed by heating in a microwave oven, but a container with a partition so that the staple food and side dishes do not mix is used. In this case, the degree of heating was high around the partition, and depending on the food, the texture was partially hardened, causing uneven heating.
Therefore, an object of the present invention is to provide a method for producing a frozen food in which a staple food and a side dish are stored in a shallow container provided with a partition, and the texture becomes hard when the frozen food is heated and thawed in a microwave oven. It is to be.

As a result of intensive research to achieve the above object, the present inventor accommodates the staple food and the side dish in a shallow container equipped with a partition, and a part of the staple food is placed on the lower side within a range of 30 mm from the side dish of the partition. We have found that it is possible to prevent uneven heating and thawing by a microwave oven of the staple food by covering it with 80% by mass or more of the sauce used for the staple food so as to cover it from the upper side, and have completed the present invention.
Therefore, in the present invention, the staple food and the side dish are stored in a shallow container provided with a partition, and 80 of the sauce used for the staple food is provided so as to cover a part of the staple food from the lower side and the upper side within a range of 30 mm from the side dish of the partition. It is a method for producing a frozen food, which comprises covering a staple food with a mass% or more.

It is possible to prevent uneven heating during heating and thawing by a microwave oven, which is the staple food contained in a shallow container.

It is a top view which shows the frozen food housed in a shallow container.

Hereinafter, the present invention will be described in detail.
The staple food of the present invention is a food made from flour or starch as a main raw material, and has a hard texture when thawed by heating in a microwave oven.
For example, pancakes, hot cakes and the like can be mentioned.

The sauce of the present invention refers to a paste-like seasoning used as a staple food for seasoning.
The type of sauce is not particularly limited as long as it has a viscosity that can maintain the coating state until it is frozen, and the sauce used for the staple food differs depending on the taste. For example, in pancakes, scrambled eggs sauce, strawberry jam, custard cream, etc. Can be mentioned.

The side dish of the present invention refers to a food that serves as a side dish with respect to the staple food.
For example, raw meat and vegetables, cooked meat and vegetables, pickles and the like can be mentioned.
In the present invention, the staple food and the side dish are housed in one shallow container provided with a partition, but a longer heating time is required and uneven heating is more likely to occur as compared with the case where the staple food is independently heated and thawed in a microwave oven. Despite the conditions of heating and thawing, uneven heating is unlikely to occur.

The shallow container provided with the partition of the present invention means a container having a depth of about 20 mm to 50 mm and provided with a partition, and is widely used in bento containers and the like sold at convenience stores and the like.
There may be one partition or multiple partitions.
In a shallow container equipped with a partition, the product temperature around the partition tends to rise, so that the texture tends to be hard and uneven heating tends to occur depending on the food.
In the present invention, the staple food is covered with 80% by mass or more of the sauce used for the staple food so as to cover a part of the staple food from the lower side and the upper side within a range of 30 mm from the partition side surface of the shallow container provided with the partition. This prevents uneven heating of the staple food.
If the sauce is coated only from the upper side of the staple food, the lower side of the staple food becomes hard, which is not preferable.
Further, when the sauce is covered only from the lower side of the staple food, the upper side of the staple food becomes hard, which is not preferable.
When the amount of the lower side of the staple food is 1 part by mass, the upper side of the sauce needs to cover the vicinity of the partition which tends to be hard, so it is preferable to cover the sauce so as to have a ratio of 1 part by mass or more and 6 parts by mass or less.
If the amount of the sauce exceeds 6 parts by mass, the texture of the pancake is impaired, which is not preferable.
The staple food and the side dish are stored in the storage section formed by the partition, respectively, but if the side dish that does not transfer the taste to the main dish does not prevent uneven heating, the side dish should be stored in the same storage section as the staple food. You can also do it.

The method of covering the staple food from the upper side and the lower side of the staple food so as to sandwich the staple food is to first place the sauce along the partition and then place the staple food from above so that a part of the staple food is covered with the sauce. Furthermore, it can be easily carried out by placing the sauce on the staple food along the partition.

The frozen food of the present invention can be sealed, stored frozen, heated and thawed in a microwave oven, and eaten in the same manner as ordinary frozen foods.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
FIG. 1 is a plan view of a frozen food containing a staple food and a side dish of the present invention.
The depth of the shallow container 1 provided with a partition is 30 mm, the length is 205 mm, and the width is 155 mm.
As shown in FIG. 1, scrambled eggs sauces 11 and 12 were placed above and below the pancake 10 so as to cover a part of the pancake along the partition 2.
The pancake 10 is housed in a storage part 4 formed by a partition 2 and an outer peripheral portion 3.

The scrambled eggs sauce 11 is 20% by mass of the sauce used for the pancakes and is placed along the partition 2, the pancake 10 is placed on the scrambled eggs sauce 11, and the remaining scrambled eggs sauce 12 is placed on the partition 2. It is placed along.
The scrambled eggs sauce 11 and the scrambled eggs sauce 12 are housed in the storage unit 4 so that the total amount is 80% by mass or more of the sauce used for pancakes within a range of 30 mm from the partition.
Then, as a side dish 13, boiled corn, boiled snap peas, boiled peppers, and boiled pumpkin were housed in a storage portion 5 formed by a partition 2 and an outer peripheral portion 3.
Then, the shallow container 1 was sealed and frozen at −35 ° C. to obtain a frozen food.
This frozen food was stored at -25 ° C for 10 days.
After storage, the pancakes were heated and thawed in a 500 W microwave oven for 4 minutes, and the texture of the pancakes was evaluated by 10 panelists.
For comparison, the frozen foods obtained in the same manner as the frozen foods were evaluated in the same manner except that the scrambled eggs sauce was placed on the upper surface of the pancake so as to cover almost the entire surface.
In addition, the frozen foods obtained in the same manner as the frozen foods were evaluated in the same manner except that the entire amount of scrambled eggs sauce was placed on the upper side along the partition.
In addition, the frozen foods obtained in the same manner as the frozen foods were evaluated in the same manner except that the entire amount of scrambled eggs sauce was placed on the lower side along the partition.
For all 10 panelists, the pancakes of the present invention were pancakes and sauces that covered almost the entire top surface with sauce and placed only on the upper side along the partition. It was evaluated that the texture was suppressed from becoming hard due to uneven heating as compared with the placed pancakes.

1 Shallow container with dividers 2 dividers 3 outer circumferences 4, 5 containments 10 pancakes 11, 12 sauces 13 side dishes

Claims (1)

The staple food and side dishes are stored in a shallow container with a partition, and the staple food is covered with 80% by mass or more of the sauce used for the main dish so as to cover a part of the staple food from the lower side and the upper side within a range of 30 mm from the side of the partition. A method for producing a frozen food, which comprises coating.

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