JP7258455B2 - cooked frozen food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a cooked frozen food that can be eaten simply by thawing. More specifically, the frozen solidification of a cooked food in which a liquid sub-ingredient containing ingredients is placed on top of a solid main ingredient such as noodles. about things.

Frozen foods are foods that do not deteriorate in quality during storage without using preservatives and can be stored for a long period of time, and are supported by many consumers for their convenience. Some frozen foods are simply frozen uncooked food ingredients, but in recent years, against the backdrop of the trend toward nuclear families and individual meals, food is simply cooked using a heating cooker such as a microwave oven. Demand for so-called ready-to-eat frozen frozen foods that can be easily eaten at home is growing rapidly. In addition, with the development of refrigeration technology, the types of cooked frozen foods have diversified, and not only main ingredients such as rice and noodles, but also main ingredients and side dishes such as various side dishes are arranged side by side in a state separated from each other. There is a separate type, or an integrated type in which fluid sub-ingredients such as sauce, bean paste, and sauce are placed on solid main ingredients, such as spaghetti with sauce and curry rice. In the former separation type, the main ingredients or sub-ingredients are generally placed in each of a plurality of compartments provided in the container. Defrosting unevenness is likely to occur, and while some foodstuffs are overheated, other foodstuffs may not be fully thawed due to insufficient heating. On the other hand, in the latter integrated type (see, for example, Patent Documents 1 and 2), the main ingredient and the secondary ingredient are overlapped and integrated, so even if the thawing process is performed in a microwave oven, uneven thawing occurs. It is difficult to eat, and the texture after thawing is generally excellent.

In addition, for cooked frozen food, not only the texture and other qualities at the time of eating but also the appearance before eating is important. . For example, commercially available precooked frozen food packages usually have printed food in a pleasing state of being eaten, and consumers judge whether the appearance of the food at the time of eating is good or bad from the food sample on the package before purchasing. In many cases, if the appearance of the thawed food product deviates significantly from the product sample on the package, it can lead to great consumer disappointment and loss of confidence in the food manufacturing company. In this regard, in the case of the frozen solidified product of the integral type cooked food in which ingredients and sub-ingredients such as sauces are arranged on the solid main food material, the solid main food material is frozen and solidified immediately after the production of the frozen solidified product. Even if the frozen and solidified sub-ingredients are placed on top of the food in an attractive way, the ingredients may be damaged or fall off from the solid main ingredient due to some external force being applied to the ingredients during frozen storage. , and the appearance was already bad at the time before decompression. In addition, after thawing the frozen and solidified cooked food whose appearance has deteriorated, the fluid auxiliary ingredients that have become fluid due to the thawing process flow down from the top of the solid main ingredients, There was a problem that it gives a messy impression to the image, and the appearance becomes very bad.

JP-A-7-31397 JP-A-2005-171

Frozen and solidified product of an integrated type cooked food in which fluid sub-ingredients such as sauce are placed on top of a solid main ingredient such as noodles, and ingredients such as cut vegetables and meat are included in the fluid sub-ingredients. If the ingredients are large, especially if the ingredients are relatively large in size, it is possible to expect an improvement in quality such as texture and appearance compared to using small ingredients. There is a concern that the size of the material will be useless and lead to quality deterioration. That is, in a cooked frozen food containing large-sized ingredients, since a part of the frozen solidified large-sized ingredients protrudes relatively large from the surface of the frozen solidified fluid sub-ingredients, the large-sized ingredients may not be stored during frozen storage. The ingredients tend to fall off and break easily, and the problem of the appearance of the food tends to become more serious.Furthermore, when thawing by heating in a microwave oven, etc., uneven thawing tends to occur in large ingredients, resulting in poor texture. Remarkable decrease is likely to appear.

An object of the present invention is to provide a cooked frozen food that can be stored for a long time in a frozen state and that can be eaten only by thawing, in which large ingredients and fluid food are arranged on the solid food in an attractive manner. To provide a cooked frozen food in which the ingredients, etc. are hardly damaged or dropped during frozen storage, and which has good texture and appearance without unevenness of thawing after thawing.

The present invention has a frozen solid food portion obtained by freezing and solidifying a solid food, a frozen fluid food portion obtained by freezing and solidifying a fluid food, and a frozen ingredient obtained by freezing and solidifying an ingredient, A cooked frozen food in which the frozen fluid food portion and the frozen ingredients are arranged on the upper surface of the frozen solid food portion, wherein the frozen ingredients are large-sized frozen ingredients having a maximum span length of 20 to 60 mm. on the upper surface of the frozen solid food portion, both the frozen fluid food portion and the frozen ingredients are not arranged, and the frozen fluid food portion is on the upper surface of the frozen solid food portion Cooked frozen food that is superimposed on the frozen ingredients and the frozen solid food portion around them so that 10 to 50% of the total area of the frozen ingredients is exposed when viewed in the thickness direction. Food.

The cooked frozen food of the present invention can be stored for a long period of time in a frozen state, and becomes an edible state, that is, a cooked food simply by thawing. Arranged with good appearance, the ingredients and the fluid food are less likely to be damaged or dropped during frozen storage, and the cooked food after thawing has a good appearance, a good appearance, and a texture without uneven thawing. Good.

FIG. 1 is a schematic perspective view of frozen spaghetti, which is one embodiment of the cooked frozen food of the present invention. FIG. 2 is a schematic perspective view of one embodiment of the frozen solid food section according to the present invention.

The cooked frozen food of the present invention has a frozen solid food part, a frozen fluid food part and frozen ingredients, and the frozen fluid food part and the frozen ingredients are arranged on the upper surface of the frozen solid food part. ing. The cooked frozen food of the present invention becomes edible, ie, cooked food, by a simple operation of thawing in a conventional manner using a heating cooker such as a microwave oven.

The frozen solid food part according to the present invention is obtained by freezing and solidifying a solid food, that is, a frozen solid food product. The solid food is a food that can be eaten as it is, and may be a food that contains a non-flowing solid portion in an edible state. may consist of ingredients from Typical examples of the solid foods are foods that form the center of a meal, that is, main ingredients, and specific examples include cooked rice, noodles, and bakery foods. The solid food may consist of only one kind of cooked rice, noodles and bakery food, or may contain two or more of these.

The type of cooked rice as the solid food is not particularly limited, and examples thereof include white rice, red rice, and fried rice. Cooked rice as the solid food is usually at least uncooked rice that has been subjected to hydrothermal treatment such as rice cooking or steaming.

The type of noodles as the solid food is not particularly limited, for example, spaghetti, pasta such as macaroni; udon, hiyamugi, somen, flat noodles, Japanese soba, Chinese noodles; Skins are mentioned. The noodles as the solid food are usually gelatinized noodles that have been gelatinized by heat cooking such as boiling.

The bakery food as the solid food is mainly composed of grain flour such as wheat flour, and if necessary, yeast, leavening agent, water, salt, sugar, etc. It is a food obtained by heat treatment such as baking, steaming, and frying. The type of bakery food as the solid food is not particularly limited. Cakes such as cakes, busses, baumkuchen, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes; Fried sweets such as

The frozen fluid food portion according to the present invention is obtained by freezing and solidifying a fluid food, that is, a frozen solidified fluid food. The fluid food is a food that can be eaten as it is, and may be a food that contains a portion that has fluidity in an edible state, and may partially contain solid matter. Moreover, it may be composed of one type of food material, or may be composed of a plurality of types of food materials. Typical examples of the fluid food are side ingredients that are eaten together with the solid food that is the main ingredient, and specific examples include sauces, roux, red bean paste, sauces, sauces, creams, dips, and the like. be. For example, when the solid food is boiled rice, the fluid food used in combination includes curry sauce (in this case, the cooked food is curry and rice) and stew (in this case, the cooked food is stew rice). When the cooked food is spaghetti or pasta, and the solid food is noodles, the fluid food used in combination may include tomato sauces such as meat sauce, Neapolitan sauce and arrabbiata sauce, and white sauces such as carbonara sauce. , brown sauce.

From the viewpoint of further improving the quality (appearance, texture) after thawing of the cooked frozen food of the present invention, the fluid food should have a viscosity at a product temperature of 50 to 80° C. of 0.5. Those in the range of 2 to 500 Pa·s, particularly 0.4 to 30 Pa·s are particularly preferred. The viscosity here is a viscosity measured according to a conventional method using a B-type viscometer (for example, "TVB-20L" manufactured by Toki Sangyo Co., Ltd.). The reason why the product temperature of the fluid food whose viscosity is to be measured is set to 50 to 80° C. is based on the assumption that the fluid food is generally eaten at a temperature range.

The frozen ingredients according to the present invention are obtained by freezing and solidifying ingredients, that is, frozen and solidified ingredients. The ingredient is a food that can be eaten as it is, and may be a food that contains a solid mass in an edible state, and may be composed of one type of food material. It may be composed of Typical ingredients are vegetables, livestock meats, and seafood. The shape and size of the ingredients are not particularly limited, and they may be in the form of relatively large lumps or small pieces. The ingredients can be, for example, chunks of meat or vegetables, or minced meat or finely chopped vegetables.

FIG. 1 shows one embodiment of the cooked frozen food of the present invention. The cooked frozen food 1 shown in FIG. 1 is more specifically frozen spaghetti than frozen noodles. Spaghetti is a ready-made food. The cooked frozen food 1 consists of a frozen solid food part 2 which is a frozen noodle block obtained by freezing and solidifying a noodle block of boiled noodles which is the solid food, and a frozen sauce which is obtained by freezing and solidifying the sauce which is the fluid food. It has a frozen fluid food part 3 and a frozen ingredient 4 obtained by freezing and solidifying the ingredients, and the frozen fluid food part 3 and the frozen ingredient 4 are arranged on the upper surface 2a of the frozen solid food part 2. ing. Each part (the frozen solid food part 2, the frozen fluid food part 3, and the frozen ingredients 4) constituting the cooked frozen food 1 are mutually connected and integrated.

The frozen solid food portion 2 has a substantially rectangular shape in plan view (top view), and the substantially rectangular upper surface 2a is used as a portion where the frozen fluid food portion 3 and the frozen ingredients 4 are arranged. The upper surface 2a of the frozen solid food part 2 stabilizes the arrangement of the frozen fluid food part 3, the frozen ingredients 4, and the fluid food and ingredients obtained by thawing them, and the arrangement does not change as much as possible before and after thawing. From the viewpoint of optimizing, the inclination angle with respect to the horizontal plane, that is, the horizontal direction, is preferably 0 degrees. The “horizontal plane” here includes both a plane perpendicular to the vertical direction on which gravity acts and a plane forming an angle of 30 degrees or less with the plane. The angle of inclination is measured as the angle of inclination of the plate with respect to the horizontal direction when a flat plate without irregularities is placed on the upper surface of the frozen solid food section 2 so as to cover the entire upper surface.

As described above, it is basically preferable that the upper surface 2a of the frozen solid food portion 2 is a horizontal surface. Alternatively, as shown in FIG. 2, a method of forming a recess 21 in a part of the upper surface 2a and arranging the frozen ingredients 4 in the recess 21 is also effective. From the viewpoint of improving the appearance of the cooked frozen food 1, it is preferable to form the recessed portion 21 for arranging frozen ingredients in the central portion of the upper surface 2a as shown in FIG. From the same point of view, the area of the frozen ingredients arrangement concave portion 21 in plan view (the projected area of the concave portion 21 in the thickness direction of the frozen solid food portion 2) is such that all the frozen ingredients 4 on the upper surface 2a are mutually It is preferable that the size is such that the frozen ingredients 4 in the close contact state can be just accommodated when they are arranged in the close contact state. The recessed portion 21 for arranging frozen ingredients can be formed by a method of forming a recessed portion in the portion where the recessed portion 21 is to be formed on the upper surface of the solid food before freezing and solidifying the solid food to form the frozen solid food portion 2. . Alternatively, it is also possible to form the recessed portion 21 for arranging the frozen ingredients by scraping off a part of the upper surface 2a of the frozen solid food portion 2 or the like.

The shape of the frozen solid food portion 2 is not limited to the illustrated rectangular shape in plan view, and can be arbitrarily selected. For example, in plan view (upper view), shapes other than rectangles such as squares, circles, ellipses, rhombuses, and trapezoids can be exemplified. Also, the size of the frozen solid food portion 2 is not particularly limited, but a size that allows thawing in a normal microwave oven is preferable. As a specific example of a preferable form of the frozen solid food portion 2, the upper surface 2a of the frozen solid food portion 2, which is the portion where the frozen fluid food portion 3 is arranged, has a short side of 100 to 200 mm and a long side of 120 to 300 mm in plan view. or an elliptical shape or a rhomboid shape inscribed on all sides of the rectangular shape. As another specific example, the upper surface 2a of the frozen solid food portion 2 may be circular with a diameter of 100 to 250 mm. The height of the frozen solid food portion 2 (the distance between the upper surface 2a and the lower surface of the frozen solid food portion 2) is preferably about 5 to 50 mm from the viewpoints of preventing uneven thawing and improving the appearance.

The cooked frozen food of the present invention includes, as the frozen ingredients, relatively large-sized frozen ingredients, specifically, large-sized frozen ingredients having a maximum span length of 20 to 60 mm. Since the cooked frozen food contains such large-sized frozen ingredients, the cooked food obtained by thawing the cooked frozen food has a good texture of the large-sized ingredients, and has a good texture. It can be excellent and can also look good, provided that the visually conspicuous large ingredients are well-balanced on the surface of the fluid food product. From the viewpoint of further improving the texture and appearance, and from the viewpoint of preventing uneven thawing, the maximum span length of the large frozen ingredients according to the present invention is preferably 24 to 54 mm, more preferably 26 to 50 mm. The maximum span length is the maximum span length of the frozen ingredients (large frozen ingredients) in plan view. That is, the maximum span length can also be said to be the maximum span length in a projection view when the frozen ingredients are projected in an arbitrary direction. When the shape of the frozen ingredient is spherical (the shape in plan view is circular), the maximum span length is the diameter of the sphere (circle). In addition, when the shape of the frozen ingredient is a figure with a center and has two or more types of span lengths passing through the center, specifically, for example, when the shape in plan view is a rectangle, an ellipse, or a rhombus, the two types The maximum span length among the above span lengths is as described above, and the minimum span length is preferably in the range of 10 to 40 mm, particularly 12 to 30 mm, especially 14 to 25 mm.

In the cooked frozen food 1 shown in FIG. 1, a plurality of frozen ingredients 4 are included. It may be a large-sized frozen ingredient. The ratio of the total number of the large frozen ingredients to the total number of frozen ingredients 4 contained in the cooked frozen food 1 is preferably 80% or more, and may be 100%. In addition, the plurality of frozen ingredients 4 included in the cooked frozen food 1 may be of the same or different types of ingredients.

As described above, since the cooked frozen food contains the large frozen ingredients, the cooked food obtained by thawing the cooked frozen food can be expected to have an improved texture and appearance. The mere inclusion of large-sized frozen ingredients may rather deteriorate the texture and appearance. The reason for this is that relatively large-sized frozen ingredients, such as the large-sized frozen ingredients, tend to fall off or break during frozen storage of cooked frozen food containing them due to their size. , the arrangement of the frozen ingredients is significantly different before and after thawing the frozen food, and the arrangement of the fluid food is also significantly different due to the change in the arrangement of the frozen ingredients, resulting in a worse appearance than before thawing. This is because problems such as uneven thawing of frozen ingredients are likely to occur.

Therefore, in the cooked frozen food of the present invention, in addition to adopting the large frozen ingredients, the arrangement of the large frozen ingredients and the frozen fluid food part on the upper surface of the frozen solid food part is devised. Therefore, the occurrence of inconvenience caused by the use of the large-sized frozen ingredients can be effectively prevented, and the large-sized ingredients and the fluid food can be arranged on the solid food with good appearance, and the ingredients and the liquid food can be arranged during frozen storage. To obtain a cooked frozen food which hardly causes breakage or dropout of a fluid food, has a good appearance, has a good appearance, does not have unevenness of thawing, and has a good texture in the cooked food after thawing.

Specifically, as shown in FIG. 1, the upper surface 2a of the frozen solid food portion 2 is provided with a portion 5 where both the frozen fluid food portion 3 and the frozen ingredients 4 are not disposed. The upper surface 2a of the frozen solid food portion 2 is a portion that can be said to be the "face" of the cooked frozen food 1. For example, in a typical product form of the cooked frozen food 1, the frozen solid food portion 2 is a container such as a tray. , and only the upper surface 2a is observable from the upper opening of the container, the upper surface 2a can be the only part that can convey information about the appearance of the cooked frozen food 1 to the observer. In the upper surface 2a of the frozen solid food portion 2, which is the portion that influences the impression of the cooked frozen food 1, the frozen fluid food portion 3 and the frozen ingredients 4 are arranged over the entire area, and the upper surface 2a is completely exposed. Otherwise, it generally gives the viewer the impression that the appearance is not good. In particular, the frozen fluid food part 3 is a frozen and solidified fluid food with a relatively large amount of water, and most of it is substantially ice. Ice has a microwave energy absorption efficiency higher than water. It is very low and therefore difficult to defrost in a microwave oven. Defrosting in the microwave may not go well, resulting in uneven thawing, and a noticeable decrease in texture. The above-mentioned inconveniences related to appearance and texture can be resolved by providing the non-placement portion 5 in which neither the frozen fluid food portion 3 nor the frozen ingredients 4 are arranged on the upper surface 2a of the frozen solid food portion 2.

In the cooked frozen food 1, as shown in FIG. 1, the frozen ingredient 4 is arranged in the center of the upper surface 2a of the frozen solid food portion 2, and the frozen ingredient 4 and the upper surface 2a around it are provided with frozen fluidity. The food part 3 is superimposed, and the frozen fluid food part 3 and the frozen ingredients 4 are unevenly distributed in the central part and the peripheral part of the upper surface 2a, and the other parts of the upper surface 2a, specifically, the upper surface 2a , that is, the peripheral edge (contour line) of the upper surface 2a and the non-arranged portion 5 in the vicinity thereof. The non-arranged portion 5 exists in a range of 10 to 50 mm, particularly 15 to 40 mm, inward of the upper surface 2a from the peripheral edge (contour line) of the upper surface 2a from the viewpoint of improving the appearance and reducing uneven thawing. is preferred.

In addition, from the viewpoint of ensuring the effects of the non-arranged portion 5 described above, the area of the non-arranged portion 5 that occupies the total area of the upper surface 2a of the frozen solid food portion 2 (projected area of the upper surface 2a) The ratio (occupancy of non-arranged portion 5) of (projected area of non-arranged portion 5) is preferably 15 to 75%, more preferably 25 to 65%. The frozen fluid food portion 3 and the frozen ingredients 4 are arranged on the portion other than the non-arranged portion 5 on the upper surface 2a. The number of frozen ingredients 4 (the large-sized frozen ingredients), the weight of the frozen solid food part 3, and the like are not particularly limited, and may be appropriately adjusted according to the type of the cooked frozen food 1 and the like.

Moreover, in the cooked frozen food 1, in addition to providing the non-disposed portion 5 on the upper surface 2a of the frozen solid food portion 2, the arrangement of the frozen fluid food portion 3 is devised. That is, in the cooked frozen food 1, the frozen fluid food part 3 is the frozen ingredient in the projection view in the thickness direction of the upper surface 2a of the frozen solid food part 2 (the direction perpendicular to the upper surface 2a. The normal direction of the upper surface 2a.). 10 to 50%, preferably 20 to 40% of the total area of the material 4 is exposed, so that it is overlaid on the frozen ingredients 4 and the surrounding frozen solid food portion 2 (specifically, the upper surface 2a). It is That is, the non-covering rate of the frozen fluid food part 3 in the frozen ingredients 4 is set to 10 to 50%.

The aforementioned "total area of the frozen ingredients" means the sum of the areas of all the frozen ingredients 4 in a projection view in the thickness direction of the upper surface 2a (that is, a planar view of the upper surface 2a). For example, when six frozen ingredients 4 are arranged on the upper surface 2a, the total area of each of the six frozen ingredients 4 in the projection view in the thickness direction of the upper surface 2a is the "frozen ingredient The total area of 4”.
In addition, the above-mentioned "non-covering rate of the frozen fluid food part" is obtained by imaging the upper surface 2a of the frozen solid food part 2, and based on the image data, image analysis software (for example, manufactured by NIH, product name "ImageJ"). to calculate the "total area of the frozen ingredients 4" and "the area of the portion covered with the frozen fluid food part 3 in the frozen ingredients 4" according to the usual method, and subtract the latter from the former (frozen ingredients It is calculated by dividing the area of the uncovered portion of the frozen fluid food portion 3 in the material 4 by the former (total area of the frozen ingredient 4).

The cooked frozen food 1 is typically produced by pouring fluid food from above the frozen ingredients 4 arranged on the upper surface 2a of the frozen solid food part 2 and then freezing them. By freezing and solidifying the fluid food, the frozen fluid food portion 3 is obtained. The frozen fluid food part 3 formed in this way exists over the frozen ingredient 4 and the surrounding frozen solid food part 2 (upper surface 2a), so that the frozen ingredient 4 becomes the frozen solid food part. 2 (upper surface 2a). Therefore, from the viewpoint of preventing the frozen ingredients 4 from breaking or falling off during frozen storage of the cooked frozen food 1, the frozen fluid food part 3 covers the entire surface of all the frozen ingredients 4 existing on the upper surface 2a. It is preferable that the covering and the surrounding upper surface 2a of the frozen ingredients 4 are continuously present. However, if the entire surface of the frozen ingredient 4 is covered with the frozen fluid food portion 3, the problem of uneven thawing occurs, and the appearance is not preferable. Therefore, the arrangement form of the frozen fluid food part 3 adopted to balance these is the above-mentioned "arrangement form in which the non-covering rate of the frozen fluid food part 3 in the frozen ingredients 4 is 10 to 50%". is. If the non-covering rate of the frozen fluid food part 3 is less than 10%, most of the surface of the frozen ingredient 4 is covered with the frozen fluid food part 3, so the cooked frozen food 1 can be Uneven thawing may occur frequently during thawing. Further, when the non-covering ratio of the frozen fluid food part 3 exceeds 50%, the function of the frozen fluid food part 3 as an adhesive for fixing the frozen ingredients 4 to the frozen solid food part 2 is significantly reduced. As a result, the frozen ingredients 4 are likely to fall off or break during frozen storage of the cooked frozen food 1, which adversely affects the arrangement of the frozen fluid food part 3, resulting in poor appearance, uneven thawing, and poor food quality. Inconvenience such as a decrease in sensitivity may occur frequently.

As shown in FIG. 1, when a plurality of frozen ingredients 4 are arranged on the upper surface 2a of the frozen solid food portion 2, it is assumed that the non-covering rate of the frozen fluid food portion 3 is within the specific range. It is preferable that the frozen fluid food portion 3 is in contact with all of the plurality of frozen ingredients 4 . As a preferred embodiment of the upper surface 2a of the frozen solid food portion 2, a plurality of frozen ingredients 4 are localized on a portion (for example, the central portion) of the upper surface 2a of the frozen solid food portion 2, and the frozen fluid food portion 3 is , in contact with each of the plurality of localized frozen ingredients 4 and arranged so as to exist continuously.

The content of each component in the cooked frozen food 1 is not particularly limited, and may be appropriately adjusted according to the type of the cooked frozen food 1. For example, it can be set as follows.
The content of the frozen fluid food part 3 in the cooked frozen food 1 is preferably 20 to 100 parts by mass with respect to 100 parts by mass of the frozen solid food part 2 contained in the cooked frozen food 1, and further It is preferably 25 to 90 parts by mass, more preferably 30 to 80 parts by mass.
The content of the frozen ingredients 4 in the cooked frozen food 1 is preferably 10 to 100 parts by mass, more preferably 100 parts by mass of the frozen solid food part 2 contained in the cooked frozen food 1. 15 to 90 parts by mass, more preferably 20 to 80 parts by mass.
The content of the frozen solid food portion 2 in the cooked frozen food 1 is preferably 30 to 80% by mass, more preferably 40 to 70% by mass, based on the total mass of the cooked frozen food 1.

The frozen cooked food of the present invention typically comprises the steps of obtaining a non-frozen cooked food having ingredients including solid food, fluid food and large ingredients, and freezing the cooked food. manufactured through For example, the cooked frozen food 1 (frozen spaghetti) shown in FIG. The cooked food (spaghetti) is obtained by putting the ingredients on top and pouring the fluid food (sauce) over the ingredients, and then freezing the whole cooked food. In the method for producing the cooked frozen food 1, the fluid food does not contain large-sized ingredients, but may contain smaller-sized ingredients than large-sized ingredients. In addition, when forming the frozen ingredient placement recess 21 (see FIG. 2) on the upper surface 2a of the frozen solid food portion 2, before placing the ingredients on the upper surface of the solid food (boiled noodle mass), the The solid food may be molded so that a recess is formed in a part of the upper surface, preferably in the center.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 5 and Comparative Examples 1 to 2]
A cooked frozen spaghetti similar to the cooked frozen food 1 shown in FIG. 1 was produced. Specifically, first, commercially available dry spaghetti was boiled and cooked, and 200 g of the boiled spaghetti was served per tray to obtain a noodle block (solid food) of boiled noodles. Next, six spherical meatballs with a diameter of 30 mm (large ingredients with a maximum span length of 30 mm) are placed in the center of the upper surface of the noodle block, and a predetermined amount of commercially available meat sauce (fluid food, Cooked spaghetti (cooked food) was obtained by applying a viscosity of 200 Pa s at a product temperature of 60 ° C. By freezing the cooked spaghetti thus obtained at -35 ° C., the cooked spaghetti having frozen noodle mass (frozen solid food part), frozen sauce (frozen fluid food part) and frozen meatballs (large frozen ingredients) I made frozen spaghetti.

The prepared frozen spaghetti had a rectangular upper surface with a short side length of 140 mm, a long side length of 190 mm, and a height of 40 mm in plan view.
Further, in the cooked frozen spaghetti produced, when there is a non-arranged part where neither the frozen solid food part nor the frozen ingredients are arranged in the peripheral edge part of the upper surface of the frozen solid food part, the frozen solid food part The ratio of the area of the non-arranged portion to the total area of the upper surface of the (occupancy ratio of the non-arranged portion) was 55%.
In the cooked frozen spaghetti produced, the content of the frozen meat sauce (frozen fluid food part) is 50 parts by mass with respect to 100 parts by mass of the frozen noodle mass (frozen solid food part) contained in the frozen spaghetti. and the content of the frozen meatballs (frozen ingredients) was 40 parts by mass with respect to 100 parts by mass of the frozen noodle block. In addition, the content of the frozen noodle block (frozen solid food portion) in the produced frozen cooked spaghetti was 55% by mass with respect to the total mass of the cooked frozen spaghetti.

[Test example]
The cooked frozen spaghetti of each example and comparative example was placed in a polyethylene bag and stored in a −35° C. freezer for 3 days, then taken out of the freezer and dropped together with the bag from a height of 50 cm. After repeating this dropping operation of the cooked frozen spaghetti twice, the frozen spaghetti was thawed in a microwave oven at an output of 500 W for 8 minutes while still in the bag. After thawing, remove the spaghetti from the bag and observe the appearance. While comparing with the result of the external observation of the spaghetti before the dropping operation, its appearance (fluid food and ingredients arrangement, appearance of the whole food) is evaluated according to the following evaluation criteria. Evaluated by In addition, after thawing, the spaghetti taken out of the bag was eaten, and its texture (thawability) was evaluated according to the following evaluation criteria. Ten samples were prepared for each example and comparative example and evaluated by a specialized panel, and the average value of the evaluation scores of the ten samples was used as the evaluation result of the example or comparative example. The results are shown in Table 1 below.

<Appearance evaluation criteria>
5 points: All of the 6 ingredients (meatballs) are integrated with the fluid food (meat sauce) on the upper surface of the solid food (spaghetti noodle block), and are frozen before the dropping operation. There is practically no change in appearance.
4 points: All 6 ingredients are arranged on the solid food and integrated with the fluid food, but compared to the appearance in the frozen state before the dropping operation, the frozen ingredients are A portion of the frozen fluid food part covering the material has fallen off after thawing.
3 points: Compared with the appearance in the frozen state before the dropping operation, one ingredient is dropped from the fluid food.
2 points: Compared to the appearance in the frozen state before the dropping operation, two ingredients are dropped from the fluid food.
1 point: 3 or more ingredients are dropped from the fluid food compared to the appearance in the frozen state before the dropping operation.

<Evaluation criteria for texture (thawability)>
5 points: The whole cooked food (spaghetti with sauce) is thawed in a well-balanced manner and is very good.
4 points: Ingredients (meatballs) partially thawed unevenly, but good.
3 points: Solid food (spaghetti) and ingredients are partially thawed unevenly, but generally good.
2 points: Defective solid food and ingredients with slightly uneven thawing.
1 point: Uneven thawing of the cooked food as a whole, very unsatisfactory.

From the comparison between the examples and the comparative examples in Table 1, it can be seen that the ingredients and the like are less likely to be damaged or dropped during frozen storage, and after thawing, there is no unevenness in thawing and the texture and appearance are good. shows that it is effective to set the non-covering rate of the frozen fluid food part in the frozen ingredients in the range of 10 to 50%.

1 Cooked frozen food (frozen spaghetti)
2 Frozen Solid Food Department (Frozen Noodle Blocks)
2a Upper surface of frozen solid food part 21 Recess for arranging frozen ingredients 3 Frozen fluid food part (frozen sauce)
4 Frozen ingredient 5 Non-arrangement part

Claims (3)

The frozen solid food has a frozen solid food portion obtained by freezing and solidifying a solid food, a frozen fluid food portion obtained by freezing and solidifying a fluid food, and a frozen ingredient obtained by freezing and solidifying ingredients, the frozen solid food. A cooked frozen food in which the frozen fluid food part and the frozen ingredients are arranged on the upper surface of the part,
The frozen ingredients include large frozen ingredients with a maximum span length of 20 to 60 mm,
On the upper surface of the frozen solid food part, there is a non-arrangement part of both the frozen fluid food part and the frozen ingredient,
The frozen fluid food part is arranged on the upper surface so that 10 to 50% of the total area of the frozen ingredient is exposed in a projection view in the thickness direction of the upper surface of the frozen solid food part. It is superimposed on the frozen ingredients and the frozen solid food portion around them so as to contact the frozen ingredients,
The frozen fluid food part and the frozen ingredients are unevenly distributed in the central part and the peripheral part of the upper surface of the frozen solid food part, and the non-arranged part is present in the peripheral edge of the upper surface and its vicinity. food. The cooked frozen food according to claim 1, wherein said solid food comprises one or more selected from the group consisting of boiled rice, noodles and bakery food. The cooked frozen food according to claim 1 or 2, wherein the fluid food has a viscosity of 0.2 to 500 Pa·s at a product temperature of 50 to 80°C.

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