JP7524260B2 - Packaged frozen food composition - Google Patents

Description

The present invention relates to a containerized frozen food composition and a method for producing the same.

Frozen foods allow food ingredients to be stored for long periods and can be easily eaten by heating them in a microwave oven or other device. Today, frozen foods have been developed for a wide variety of food ingredients and are gaining in popularity.

Conventionally, various frozen foods have been developed and reported.
Patent Document 1 discloses a frozen food contained in a heat-resistant container in which cooked rice and/or noodles are placed in the lower part of the container, meat and/or vegetables are placed on top of the cooked rice and/or noodles, and the meat and/or vegetables are substantially covered with a sauce having a viscosity of 5 to 75 mPa·s at 25°C.

Patent Document 2 discloses a method for producing frozen foods, which comprises contacting the surface of a food with an oil or fat containing an emulsifier containing polyglycerol fatty acid ester and lecithin, and then freezing the food.

Patent Document 3 discloses a paste-like oil seasoning that contains a food material that can withstand freezing and has a cooked odor obtained by heating the food material together with edible oils and fats with a melting point of 33°C or higher, and the edible oils and fats used in the heating, and in which the powder-like food material is dispersed in the paste-like edible oils and fats.

Patent Document 4 discloses a gelled food product that is characterized by adding 0.3 to 1.5% (by weight) gellan gum and 1.0 to 5.0% (by weight) starch to a freeze-resistant side dish containing ingredients and broth or a paste-like side dish, dispersing, heating, dissolving and gelling the mixture.

JP 2005-171 A Patent No. 4933719 JP 2001-008620 A Japanese Patent Application Publication No. 10-215797

Many conventional frozen foods become hardened when frozen, making it very difficult to remove the food from the container, especially when taking out only the portion you need. In addition, completely hardened frozen foods are prone to uneven heating when heated, and may not provide a uniform texture.

Furthermore, many conventional frozen foods can produce unpleasant odors and drips that are characteristic of frozen foods when heated, which can lead to a deterioration in taste and quality.

Therefore, the present invention aims to provide a frozen food that does not harden completely when frozen and can be easily loosened by hand.

The present invention also aims to provide frozen foods that, when heated, reduce the unpleasant odor and dripping that are characteristic of frozen foods, and can prevent deterioration in taste and quality.

As a result of intensive research by the inventors to solve the above problems, they have found that a frozen food obtained by mixing a seasoning composition for frozen food ingredients, which contains more than 15% by mass of fats and oils, less than 15% by mass of water, and seasonings, relative to a total amount of 100% by mass, and has a viscosity of more than 120 mPa·s at 25°C and a shear rate of 1 (1/s), with food ingredients and freezing the mixture, can be easily loosened by hand without completely hardening due to freezing, and thus can be heat-treated with reduced unevenness in heating.

They also found that by subjecting a frozen food obtained by mixing the seasoning composition for frozen food ingredients, or a frozen food ingredient mixed with the seasoning composition for frozen food ingredients, to a heat treatment, the good flavor and taste derived from the seasoning can be felt, the unpleasant odor specific to frozen foods is reduced, and the occurrence of dripping is also suppressed.
The present invention is based on these findings and includes the following inventions.
[1] A container-packed frozen food composition, comprising a container containing the frozen food composition,
The frozen food composition comprises a liquid portion that is liquid at room temperature,
The liquid portion contains more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning, relative to 100% by mass of the liquid portion, and has a viscosity of more than 120 mPa·s at 25°C and a shear rate of 1 (1/s).
[2] The container-packed frozen food composition according to [1], wherein the oil or fat comprises extremely hardened oil or fat, and the oil or fat comprises more than 2% by mass of the extremely hardened oil or fat relative to 100% by mass of the liquid portion.
[3] The container-packed frozen food composition according to [1] or [2], wherein the seasoning is contained in an amount of more than 4% by mass relative to 100% by mass of the liquid portion.
[4] The container-packed frozen food composition according to any one of [1] to [3], wherein the liquid portion is contained in a mixing ratio of 2 to 100 g per 100 g of food material.
[5] A seasoning composition for frozen food materials, comprising more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning, based on 100% by mass of the composition;
A seasoning composition for frozen food materials, having a viscosity of more than 120 mPa·s at 25°C and a shear rate of 1 (1/s).
[6] The seasoning composition for frozen food materials according to [5], wherein the oil or fat comprises extremely hardened oil or fat, and the oil or fat comprises the extremely hardened oil or fat in an amount of more than 2% by mass relative to 100% by mass of the composition.
[7] The seasoning composition for frozen food materials according to [5] or [6], wherein the seasoning is contained in an amount of more than 4% by mass relative to 100% by mass of the composition.
[8] A method for producing a seasoning composition for frozen food materials, comprising mixing more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning, relative to 100% by mass of the composition; and
The viscosity of the composition at 25° C. and a shear rate of 1 (1/s) is greater than 120 mPa·s;
A manufacturing method comprising:
[9] The method according to [8], wherein the oil or fat contains extremely hardened oil or fat, and the extremely hardened oil or fat is contained in an amount of more than 2% by mass relative to 100% by mass of the composition.
[10] The method according to [8] or [9], wherein the seasoning is mixed in an amount of more than 4% by mass relative to 100% by mass of the composition.
[11] A method for producing a packaged frozen food composition, comprising the steps of mixing a food material with a seasoning composition for frozen food materials and freezing the resulting mixture,
The seasoning composition for frozen food ingredients contains more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning, relative to 100% by mass of the seasoning composition for frozen food ingredients, and has a viscosity of more than 120 mPa·s at 25° C. and a shear rate of 1 (1/s).
[12] The method according to [11], wherein the oil or fat comprises extremely hardened oil or fat, and the oil or fat comprises an amount of the extremely hardened oil or fat greater than 2% by mass relative to 100% by mass of the composition.
[13] The method according to [11] or [12], wherein the seasoning is contained in an amount of more than 4% by mass relative to 100% by mass of the seasoning composition for frozen food materials.
[14] The method according to any one of [11] to [13], further comprising storing the mixture in a container and then freezing the mixture.

The present invention provides a frozen food that does not harden completely when frozen and can be easily broken down by hand.

In addition, the present invention can provide frozen foods that, when heated, reduce the unpleasant odor and dripping that are characteristic of frozen foods, and can prevent deterioration in taste and quality.

1. Containerized Frozen Food Composition The present invention relates to a containerized frozen food composition, which is a frozen food composition contained in a container.

The frozen food composition of the present invention contains food ingredients as well as a liquid portion that is liquid at room temperature, and this liquid portion spreads evenly over and adheres to the food ingredients and is frozen together with the food ingredients.

In the present invention, the "liquid portion" comprises fats and oils, seasonings, and water as necessary, and is characterized by having a viscosity of more than 120 mPa·s at 25°C and a shear rate of 1 (1/s). In the present invention, "being liquid at room temperature" includes being in a liquid form at room temperature, or in a semi-solid/semi-liquid form such as sol and gel, so long as it has the above-mentioned specified viscosity. When the "liquid portion" has the above-mentioned specified viscosity and form, when it is mixed with food ingredients, the liquid portion can be distributed evenly over and adhere to the food ingredients.

In this specification, the "liquid portion" may be referred to as the "seasoning composition for frozen food materials," and these terms may be used interchangeably.

In the present invention, "oils and fats" refers to edible oils and fats, and includes, for example, vegetable-derived oils and fats (e.g., canola oil, rapeseed white oil, rapeseed salad oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower oil, palm oil, tea oil, coconut oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, coconut oil, wheat germ oil, Examples of suitable oils include, but are not limited to, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, grape oil, cacao oil, jojoba oil, palm kernel oil, Japan wax, candelilla wax, carnauba wax, etc.), animal-derived oils and fats (beef tallow, lard, lard, lanolin, squalene, squalane, beeswax, whale wax, etc.), and their extremely hardened oils and fats, transesterified oils and fats. Preferably, a liquid oil and fat with an ascending melting point of less than 30°C is used.

In the present invention, any one of the oils and fats may be used alone, or different oils and fats may be used in combination. When different oils and fats are combined, each oil and fat may be included in any amount, and the amount may be appropriately adjusted so that the viscosity of the liquid portion contained in the frozen food composition of the present invention falls within the range of the desired value described below.

In the present invention, the fats and oils are contained in an amount of more than 15% by mass relative to 100% by mass of the liquid portion (at room temperature). By containing fats and oils in an amount of more than 15% by mass relative to the liquid portion, it is possible to impart smoothness to the liquid portion before freezing, and when mixed with food materials, it is possible to distribute the fats and oils evenly throughout the food materials. The fats and oils are contained in an amount of more than 15% by mass relative to 100% by mass of the liquid portion, for example, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more, and the upper limit is not particularly limited, but can be, for example, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, or 70% by mass or less. The range of the amount of fats and oils in the present invention can be expressed using two numerical values selected from the lower and upper numerical values, respectively. For example, the amount of fats and oils can be appropriately selected from the ranges of more than 15% by mass to 95% by mass or less, 20% by mass to 90% by mass or less, 25% by mass to 85% by mass or less, and 30% by mass to 80% by mass or less, relative to 100% by mass of the liquid portion.

The oils and fats used in the present invention may include extremely hydrogenated oils and fats. "Extremely hydrogenated oils and fats" refers to oils and fats that have been hydrogenated until there is almost no unsaturated fatty acid present, i.e., until the iodine value is substantially 0 (usually 2 to 3 or less), and that have a high hardness and a high melting point of 50 to 70°C. Examples of such extremely hydrogenated oils and fats include extremely hydrogenated oils and fats prepared from oils and fats selected from the group consisting of rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, cottonseed oil, palm oil, palm fractionated oil, mustard oil, lard, beef tallow, etc. (but are not limited to these).

In the present invention, the extremely hydrogenated oils and fats may be contained in any amount as long as the viscosity of the liquid portion is within the above-mentioned specified range, and may be appropriately selected depending on the type of oil and fat used. For example, the amount may be more than 2% by mass, 3% by mass or more, preferably 4% by mass or more (e.g., 5% by mass or more), and more preferably 6% by mass or more, relative to 100% by mass of the liquid portion (at room temperature). The upper limit is not particularly limited, and may be, for example, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. The range of the amount of extremely hardened oils and fats in the present invention can be expressed using two numerical values selected from the above lower and upper limits, and for example, the extremely hardened oils and fats can be included in an amount appropriately selected from the range of more than 2% by mass to 90% by mass or less, 3% by mass to 90% by mass or less, preferably 4% by mass to 80% by mass or less, and more preferably 6% by mass to 70% by mass or less, relative to 100% by mass of the liquid portion. In the present invention, the viscosity of the liquid portion can be adjusted by including the extremely hardened oils and fats.

"Seasoning" refers to a common ingredient used to flavor or season ingredients in the production of food and beverages. In the present invention, an appropriate seasoning can be selected depending on the desired form (flavoring or seasoning) of the frozen food composition. Examples of "seasonings" include salt, water-soluble dextrin, monosodium glutamate, glucose, granulated sugar, white sugar, citric acid, granulated salt, rock salt, inosinic acid, guanylic acid, miso, soy sauce, vinegar, spices (e.g., ajowan, anise, shallot, allspice, onion, oregano, kaffir lime, Chinese pepper, cardamom, curry leaves, caraway, cumin, green pepper, cloves, sesame, pepper, coriander, saffron, Japanese pepper, shiso, cinnamon, ginger, star anise, sage, thyme, turmeric, knotweed, tarragon, chimpi, dill, chili pepper, nutmeg, chives, garlic, green onions, basil, parsley, vanilla, paprika) , jalapeno, fenugreek, fennel, horseradish, marjoram, mustard, mandarin orange, mint, radish, lemon, lemongrass, rosemary, bay leaf, wasabi, five-spice powder, garam masala, curry powder, shichimi pepper, yuzu pepper (yuzu pepper)), sweeteners (e.g., aspartame, acesulfame potassium, licorice extract, xylitol, saccharin, saccharin sodium, stevia, D-sorbitol, etc.), acidulants (e.g., adipic acid, citric acid, succinic acid, glacial acetic acid, sodium acetate, tartaric acid, fumaric acid, sodium fumarate, etc.), bittering agents (caffeine, naringin, wormwood extract), etc., but are not limited to these. Any of the seasonings may be used alone, or different seasonings may be used in combination.

In the present invention, "seasoning" can be included in any amount that is capable of imparting the desired flavor or seasoning to the food material, and can be appropriately selected depending on factors such as the type of food material and seasoning used. It is not particularly limited, but for example, it can be included in an amount of more than 4% by mass, preferably 5% by mass or more, more preferably 6% by mass or more, for example, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, or 60% by mass or more, relative to 100% by mass of the liquid portion (at room temperature). The upper limit is not particularly limited, but can be, for example, 90% by mass or less, 85% by mass or less, 80% by mass or less, or 70% by mass or less. The range of the amount of seasoning in the present invention can be expressed using two numerical values selected from the lower and upper numerical values, respectively. For example, the seasoning can be included in an amount appropriately selected from the range of more than 4% by mass to 90% by mass or less, preferably 5% by mass to 90% by mass or less, more preferably 6% by mass to 90% by mass or less, for example, 10% by mass to 80% by mass or less, or 20% by mass to 70% by mass or less, relative to 100% by mass of the liquid portion.

In the present invention, "water" can be included in any amount so long as the viscosity of the liquid portion is within the above-mentioned specified range, and for example, the amount is less than 15% by mass, for example, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less, relative to 100% by mass of the liquid portion (at room temperature). The lower limit is not particularly limited, and can be, for example, 0% by mass or more (meaning "0% by mass or more", and "0% by mass" means that no water is included), 1% by mass or more, 2% by mass or more, 3% by mass or more, 4% by mass or more, or 5% by mass or more. The range of the amount of water in the present invention can be expressed using two numerical values selected from the upper and lower numerical values, respectively. For example, water can be included in an amount appropriately selected from the range of 0% by mass or more to less than 15% by mass, 0% by mass or more to 10% by mass or less, 0% by mass or more to 8% by mass or less, 0% by mass or more to 6% by mass or less, 1% by mass or more to 10% by mass or less, 2% by mass or more to 9% by mass or less, or 3% by mass or more to 8% by mass or less, relative to 100% by mass of the liquid portion. If water is included in an amount of 15% by mass or more relative to 100% by mass of the liquid portion, it may not be possible to obtain the desired viscosity for the liquid portion, and separation of the oil and water may occur, making it difficult to distribute and adhere evenly to the food material when mixed with the food material.

In the present invention, the viscosity of the liquid portion at 25°C and a shear rate of 1 (1/s) is greater than 120 mPa·s, for example, 200 mPa or more, 300 mPa or more, 400 mPa or more, 500 mPa or more, or 600 mPa or more, preferably 700 mPa or more, more preferably 800 mPa·s or more (for example, 900 mPa or more), and even more preferably 1 Pa·s or more (for example, 1.2 Pa·s or more, 1.4 Pa·s or more, 1.6 Pa·s or more, 1.8 Pa·s or more). , 2 Pa·s or more, 4 Pa·s or more, 6 Pa·s or more, or 8 Pa·s or more), and even more preferably 10 Pa·s or more (for example, 15 Pa·s or more, 20 Pa·s or more, 25 Pa·s or more, or 30 Pa·s or more), and the upper limit is not particularly limited, but can be, for example, 800 Pa·s or less, 700 Pa·s or less, 600 Pa·s or less, 500 Pa·s or less, 400 Pa·s or less, 300 Pa·s or less, or 200 Pa·s or less. The viscosity of the liquid portion under the above conditions can be expressed using two values selected from the upper and lower limit values, and can be, for example, a value appropriately selected from the range of more than 120 mPa·s to 800 Pa·s, preferably more than 700 mPa·s to 800 Pa·s, more preferably 800 mPa·s to 700 Pa·s, even more preferably 1 Pa·s to 600 Pa·s, and even more preferably 10 Pa·s to 400 Pa·s. By imparting a certain viscosity to the liquid portion, when mixed with foodstuffs, the liquid portion can be evenly distributed over the foodstuffs, which makes it possible to easily loosen the frozen food composition by hand after freezing, and when the frozen food composition is heat-treated, freezer burn (drying) can be prevented, drips can be suppressed, foodstuffs can be evenly flavored and seasoned, and the unpleasant odors peculiar to frozen foods can be reduced.

The viscosity can be measured by removing solid particles having a diameter exceeding 1 mm from a sample, using a rotational viscoelasticity measuring device (MCR102 manufactured by Anton Paar) with a CYLINDER B-CC25 bob cylinder at 25° C., and measuring the viscosity from the low shear rate side at shear rates between 0.1 ^s and ³¹ s.

The viscosity of the liquid portion can be adjusted by blending fats and oils (particularly, highly hydrogenated fats and oils). And/or the viscosity of the liquid portion can be adjusted by further blending an oil-based thickener. An "oil-based thickener" refers to a substance that can thicken, solidify, and/or sol-gel a liquid fat and oil by being added to and dissolved in the liquid fat and oil. As such an oil-based thickener, a polyglycerin fatty acid ester, which contains fatty acids and polyglycerin as constituents, can be suitably used.

With regard to the fatty acids constituting the polyglycerol fatty acid ester of the oil-based thickener (hereinafter referred to as "constituent fatty acids"), high viscosity can be obtained when linear fatty acids with 16 to 18 carbon atoms make up 45% or more of the total constituent fatty acids in terms of molecular number. This ratio indicates the ratio of the number of moles of linear fatty acids with 16 to 18 carbon atoms to the number of moles of all constituent fatty acids.

The constituent fatty acids preferably include any of straight-chain fatty acids having 8 to 14 carbon atoms, branched fatty acids having 18 to 22 carbon atoms, and unsaturated fatty acids having 18 to 22 carbon atoms.

The constituent fatty acids include (a) at least one type of linear saturated fatty acid having 16 to 22 carbon atoms, and (b) at least one type selected from the group consisting of linear saturated fatty acids having 8 to 14 carbon atoms, branched fatty acids having 18 to 22 carbon atoms, and unsaturated fatty acids having 18 to 22 carbon atoms. When the molar ratio of fatty acid (a) to fatty acid (b) in the constituent fatty acids is 0.91:0.09 to 0.99:0.01, the viscosity is high even with a small amount added, and separation of oils and fats can be suppressed for a long period of time.

Fatty acids (a) include, but are not limited to, palmitic acid, stearic acid, arachidic acid, behenic acid, etc. Fatty acids (b) include, but are not limited to, caprylic acid, capric acid, lauric acid, myristic acid, oleic acid, erucic acid, isostearic acid, etc.

The polyglycerin constituting the polyglycerin fatty acid ester preferably has an average degree of polymerization based on the hydroxyl value of 10 or more. If a polyglycerin with an average degree of polymerization of less than 10 is used, sufficient viscosity cannot be obtained, and separation of oils and fats may not be suppressed for a long period of time. More preferably, the average degree of polymerization of polyglycerin is 20 or more, even more preferably 30 or more, and even more preferably 40 or more. The higher the average degree of polymerization, the higher the viscosity, and solidification can be achieved with a small amount added.

The average degree of polymerization of polyglycerol based on the hydroxyl value can be calculated according to the terminal group analysis method and the hydroxyl value according to the 1996 edition of the Standard Methods for Analysis of Fats, Oils and Related Materials (I) Established by the Japan Oil Chemists' Society, edited by the Japan Oil Chemists' Society.

The esterification rate of the polyglycerol fatty acid ester is preferably 70% or more. If the esterification rate is less than 70%, sufficient viscosity cannot be obtained, and separation of oils and fats may not be suppressed for a long period of time. More preferably, the esterification rate of the polyglycerol fatty acid ester is 80% or more, and even more preferably 90% or more. The higher the esterification rate, the higher the viscosity, and solidification can be achieved with a small amount added.

The esterification rate can be calculated according to a conventional method (JP Patent Publication No. 2018-42550).

In the present invention, the polyglycerol fatty acid ester may be one produced according to a conventional method, and more specifically, one produced by charging the above-mentioned components in a composition that satisfies the above-mentioned conditions, adding a catalyst such as sodium hydroxide, and subjecting the mixture to an esterification reaction under normal pressure or reduced pressure may be used. In addition, the polyglycerol fatty acid ester may be a commercially available product, and for example, TAISET AD (Taiyo Kagaku Co., Ltd.), TAISET 50 (Taiyo Kagaku Co., Ltd.), Ryoto Polyglycerol B-100D (Mitsubishi Chemical Foods Co., Ltd.), etc. may be suitably used.

In the present invention, the liquid portion may further contain additives, such as excipients, lubricants, binders, and disintegrants, that are commonly used in the manufacture of foods and beverages, as necessary.

Examples of excipients include lactose, sucrose, D-mannitol, D-sorbitol, starch, pregelatinized starch, dextrin, glucose, corn starch, crystalline cellulose, low-substituted hydroxypropyl cellulose, sodium carboxymethylcellulose, gum arabic, pullulan, light anhydrous silicic acid, synthetic aluminum silicate, magnesium aluminometasilicate, etc.

Examples of lubricants include sugar esters such as sucrose fatty acid esters, calcium stearate, magnesium stearate, stearic acid, stearyl alcohol, waxes such as white beeswax, talc, silicic acid, silicon, etc.

Binders include, for example, pregelatinized starch, sucrose, gelatin, gum arabic, methylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, crystalline cellulose, sucrose, D-mannitol, trehalose, dextrin, pullulan, hydroxypropylcellulose, hydroxypropylmethylcellulose, polyvinylpyrrolidone, etc.

Examples of disintegrants include lactose, sucrose, starch, carboxymethylcellulose, calcium carboxymethylcellulose, croscarmellose sodium, sodium carboxymethylstarch, light anhydrous silicic acid, and low-substituted hydroxypropylcellulose.

In addition, in the present invention, the liquid portion may further contain other ingredients, as necessary, that are commonly used in the manufacture of foods and beverages, such as amino acids (e.g., glutamine, cysteine, leucine, arginine, etc.), polyhydric alcohols (e.g., ethylene glycol, polyethylene glycol, propylene glycol, glycerin, sugar alcohols, etc.), natural polymers (e.g., lecithin, starch, dextrin, etc.), vitamins (e.g., vitamin C, B vitamins, etc.), minerals (e.g., calcium, magnesium, zinc, iron, etc.), dietary fiber (e.g., mannan, pectin, hemicellulose, etc.), surfactants (e.g., sorbitan fatty acid esters, etc.), diluents, stabilizers, isotonicity agents, pH adjusters, buffers, wetting agents, solubilizers, suspending agents, colorants, flavorings, odorants, fragrances, antioxidants, etc.

In the present invention, additives such as excipients, lubricants, binders, disintegrants, and other components can be appropriately blended into the liquid portion in amounts that do not interfere with the above-mentioned specified viscosity, form, or desired effect of the liquid portion.

The containerized frozen food composition of the present invention can be obtained by a manufacturing method including the steps of mixing food ingredients with the liquid portion (or the "seasoning composition for frozen food ingredients" described below) and freezing the resulting mixture.

The "foodstuff" can be appropriately selected depending on the desired form of the frozen food composition, and can include, for example, one or more of vegetables, meat, fish, beans, grains, eggs, etc., and the foodstuff may be pre-processed, heated, cooked, processed, etc., or uncooked, uncooked, etc., or may be a heated or frozen product thereof. Preferably, the "foodstuff" is a material or a material similar to a material that can be flavored or seasoned with the liquid portion (or the seasoning composition for frozen foodstuffs).

When mixing the food ingredients with the liquid portion, the mixing ratio of the two is not particularly limited, and any amount that allows the liquid portion to be evenly distributed throughout all of the food ingredients can be selected appropriately depending on factors such as the type, form, and amount of the food ingredients. For example, in the containerized frozen food composition of the present invention, the two can be mixed in a mixing ratio (weight ratio) such that 2 to 100 g, preferably 5 to 80 g, preferably 8 to 60 g, and more preferably 10 to 50 g of the liquid portion per 100 g of food ingredients (this is not limited to these amounts). Mixing may be performed at room temperature, under refrigerated conditions of 0 to 10°C, or under frozen conditions of -1°C or below.

The resulting mixture (i.e., food composition) is filled into a container and sealed. There are no limitations on the container as long as the contents can be removed, but examples of containers that can be used include pouch-shaped containers, pouches with stoppers, and plastic cup containers.

The food composition filled in a container can be subjected to a freezing treatment at -50°C to -5°C, preferably -50°C to -15°C, to obtain a packaged frozen food composition. The packaged frozen food composition obtained can be stored frozen (-30°C to -15°C, preferably -30°C to -5°C, more preferably -30°C to -10°C). By storing it in a frozen state, it is possible to prevent the deterioration or denaturation of the packaged frozen food composition of the present invention, and also to inhibit the growth and proliferation of microorganisms.

The containerized frozen food composition of the present invention can be easily loosened by hand or the like, and the required amount can be separated and removed from the container as needed.
Furthermore, the containerized frozen food composition of the present invention can be easily loosened by hand or the like, thereby eliminating uneven heating and enabling the production of food with a uniform texture.
In addition, by heating the containerized frozen food composition of the present invention in a microwave oven or the like, the ingredients are simultaneously flavored and seasoned by the coexisting liquid portion, giving the food ingredients a taste, cooked feel, and soft texture as if they had been cooked over a long period of time, and it is possible to produce a food product with reduced dripping associated with the heat treatment seen in conventional frozen foods and reduced unpleasant odors peculiar to frozen foods.

2. Seasoning composition for frozen food materials In another aspect, the present invention relates to a seasoning composition for frozen food materials. The seasoning composition for frozen food materials of the present invention is capable of flavoring or seasoning the frozen food materials by being subjected to a heat treatment together with the frozen food materials, and the food materials obtained by such treatment can have a taste, cooked feel, and soft texture as if they had been cooked over a long period of time, and can reduce the occurrence of drips associated with heat treatments observed in conventional frozen foods and the occurrence of unpleasant odors peculiar to frozen foods.

The seasoning composition for frozen ingredients of the present invention comprises fats and oils, seasonings, and water as necessary, and is characterized by having a viscosity of more than 120 mPa·s at 25°C and a shear rate of 1 (1/s). As long as the seasoning composition for frozen ingredients of the present invention has the above viscosity, it may be in a liquid form at room temperature, or in a semi-solid/semi-liquid form such as a sol or gel. By having the above viscosity and form, the seasoning composition for frozen ingredients of the present invention can be evenly distributed and adhered to frozen ingredients or ingredients before freezing when mixed with the ingredients.

In the seasoning composition for frozen food materials of the present invention, "oil and fat," "seasoning," "water," and "viscosity" are as defined in the "liquid portion" above, and the above definitions and amounts of ingredients are also applicable to the seasoning composition for frozen food materials of the present invention.

The seasoning composition for frozen food materials of the present invention may further contain the above-mentioned additives and other ingredients that are commonly used in the manufacture of food and beverages, as necessary. These may be appropriately blended in amounts that do not interfere with the above-mentioned specified viscosity, form, or desired effect of the seasoning composition for frozen food materials of the present invention.

The seasoning composition for frozen food materials of the present invention is a mixture of more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning, based on 100% by mass of the composition; and
The composition can be produced by a production method including making the viscosity of the composition greater than 120 mPa·s at 25° C. and a shear rate of 1 (1/s).
In this method, "mixing more than 15% by mass of fat or oil, less than 15% by mass to 0% by mass or more of water, and a seasoning, relative to 100% by mass of the composition" and "having a viscosity of the composition at 25° C. and a shear rate of 1 (1/s) exceed 120 mPa·s" are sometimes described in this order, but this description does not mean that these steps are performed in this order.
Regarding "the viscosity of the composition at 25°C and a shear rate of 1 (1/s) exceeds 120 mPa·s," once the amounts of fats and oils, seasonings, water, etc. that will give the seasoning composition for frozen food materials to have a predetermined viscosity have been determined, this adjustment does not have to be made every time the present production method is carried out; it is sufficient to mix the fats and oils, seasonings, water, etc. in the determined ratio that will achieve the desired viscosity.

The seasoning composition for frozen food materials of the present invention can be produced by mixing the fats and oils, seasonings, and water as required, as well as the additives and other ingredients commonly used in the production of food and beverages as required, each in the amounts described above. All of the ingredients may be added together and mixed, or the ingredients may be added separately or in any combination and added sequentially (in any order) and mixed. Mixing may be performed at room temperature, under refrigerated conditions of 0 to 10°C, or under frozen conditions of -1°C or below.

The resulting mixture (i.e., seasoning composition for frozen food materials) may be filled into a container and sealed. There are no limitations on the container as long as the contents can be removed, but examples of the container that can be used include pouch-shaped containers, pouches with stoppers, plastic cup containers, and metal cans.

The seasoning composition for frozen food materials of the present invention is subjected to a heat treatment together with frozen food materials, thereby making it possible to impart flavor or seasoning to the food materials.

"Food ingredients" include those listed above, and can be mixed with frozen food ingredients or food ingredients before freezing.

When mixing food materials with the seasoning composition for frozen food materials of the present invention, the mixing ratio of the two is not particularly limited, and any amount that allows the seasoning composition to be evenly distributed over the food materials may be used, and can be appropriately selected depending on factors such as the type and form of the food materials. For example, the two can be mixed at a mixing ratio (weight ratio) of 2 to 100 g, preferably 5 to 80 g, more preferably 8 to 60 g, and even more preferably 10 to 50 g of the seasoning composition per 100 g of food materials (this is not limited to these). Mixing with frozen food materials may be performed at room temperature, under refrigerated conditions of 0 to 10°C, or under frozen conditions of -1°C or below.

By subjecting a mixture of frozen food ingredients and the seasoning composition for frozen food ingredients of the present invention to a heat treatment in a microwave oven or the like, the food ingredients are simultaneously flavored and seasoned with the coexisting seasoning composition for frozen food ingredients, giving the food ingredients a taste, cooked feel, and soft texture as if they had been cooked over a long period of time, and reducing the occurrence of drips associated with heat treatments seen in conventional frozen foods and the unpleasant odors peculiar to frozen foods.

When food ingredients before freezing are mixed with the seasoning composition for frozen food ingredients of the present invention, they can be frozen together to form a frozen food composition (even when mixed with frozen food ingredients, they can be frozen together to form a frozen food composition). By heating the frozen food composition in a microwave oven or the like, the food ingredients are simultaneously flavored and seasoned with the seasoning composition for frozen food ingredients present therein, resulting in a taste, cooked texture, and soft texture as if the food had been cooked over a long period of time, and a food can be produced in which the generation of drips associated with the heating process and the generation of unpleasant odors specific to frozen foods, which were seen in conventional frozen foods, are reduced.

The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

Experiment 1: Effect of seasoning content and viscosity of seasoning composition for frozen food ingredients 1. Preparation of seasoning composition for frozen food ingredients According to the composition in Table 1 below, each component was mixed to prepare seasoning compositions for frozen food ingredients with and without viscosity imparting depending on the presence or absence of blending of extremely hardened oils and fats. The viscosity is shown as a value measured at 25°C and a shear rate of 1 (1/s). The obtained seasoning compositions were used in the following experiments.

The amount of each component in the table is shown in "% by mass" with the amount of the resulting seasoning composition being 100% by mass.

2. Experimental method Each seasoning composition for frozen food ingredients (5 g) and frozen vegetables (50 g) were weighed and placed in a metal bowl, and mixed with hands wearing vinyl gloves to mix each seasoning composition into the entire frozen vegetables. Then, they were placed in a plastic bag and frozen, and the following evaluations were performed on the resulting frozen foods. When evaluating the flavor and taste of the frozen foods, the frozen foods were placed on a plate in the frozen state, covered with plastic wrap, and heated in a 600 W microwave oven for 2 minutes, and then eaten.

3. Evaluation and Results (1) Separation Immediately after mixing each seasoning composition with the frozen vegetables, separation of the seasoning composition from the frozen vegetables was visually evaluated by three trained panelists according to the following criteria.

<Criteria for evaluating the degree of separation>
◯: After mixing, separation of the seasoning composition from the frozen vegetables is not observed. ×: After mixing, separation of the seasoning composition from the frozen vegetables is observed.
<Evaluation results of the degree of separation>

When the seasoning composition for frozen foodstuffs without viscosity additive was mixed with the frozen vegetables, salt settling was already observed, making it difficult to measure the salt evenly. After mixing with the frozen vegetables, it was observed that the seasoning composition (especially the oil) ran off the frozen vegetables and accumulated at the bottom of the plastic bag.

On the other hand, in the seasoning composition for frozen food materials with added viscosity, no settling of salt was observed and it was possible to measure it uniformly. Furthermore, after mixing with the frozen vegetables, it was confirmed that the seasoning composition remained attached to the surface of the frozen vegetables without dripping off, and maintained the uniformity it had when mixed.

(2) Variation in Flavor Variation in flavor of each seasoning composition for frozen food ingredients in frozen foods was evaluated by actually heating the frozen foods and having three trained panelists eat them according to the following criteria.

<Evaluation criteria for flavor variation>
〇: When eating frozen foods heated in a microwave oven, there is no noticeable difference in flavor depending on the part of the vegetable (there is no variation in flavor)
×: When eating frozen food heated in a microwave oven, it is confirmed that the flavor varies depending on the part of the vegetable (flavor varies).
<Evaluation results of flavor variation>

When a seasoning composition for frozen food ingredients without viscosity imparting was used, it was confirmed that the heated frozen food (vegetables) had a mixture of areas where the seasoning composition (salt) was locally attached and areas where it was not attached at all, resulting in a large variation in flavor. This suggests that when a seasoning composition for frozen food ingredients without viscosity imparting is used, it is not easy to maintain a uniform and stable quality of the frozen food produced.

On the other hand, when a seasoning composition for frozen foodstuffs with added viscosity was used, the seasoning composition (salt) adhered almost uniformly to the entire surface of the heated frozen food (vegetables), and it was confirmed that there was little variation in flavor.

(3) Evaluation of flavor When each seasoning composition for frozen food ingredients was mixed with frozen vegetables, the flavor of the seasoning composition (salt) was evaluated by three panelists who were trained in frozen foods, who actually tasted the mixture and evaluated it according to the following criteria.

<Evaluation criteria for flavor>
◯: When eating a frozen food heated in a microwave oven, it is confirmed that the vegetables are seasoned throughout. △: When eating a frozen food heated in a microwave oven, the vegetables have a slight salty taste and/or there is an uneven taste. ×: When eating a frozen food heated in a microwave oven, the vegetables have only a very slight salty taste.
<Flavor evaluation results>

When the salt content was 4% by mass, the heated frozen food (vegetables) had a weak salty taste, with or without viscosity imparted, and only a slightly unsatisfying taste was felt. However, when a seasoning composition for frozen food ingredients without viscosity imparting was used, there were areas where the seasoning composition (salt) adhered locally, and those areas had a strong salty taste, but the salt was merely localized, and there was no sense of unity as a dish.

When the seasoning composition for frozen food ingredients without viscosity additive was used and the salt content was set at 5% by mass and 6% by mass, the flavor of the heated frozen food (vegetables) was uneven, with a large difference between the areas that tasted salty and those that did not.

On the other hand, when a thickening seasoning composition for frozen food ingredients was used, only a slight salty taste was felt in the heated frozen food (vegetables) when the salt content was 5% by mass, but when the salt content was 6% by mass, the salty taste was felt throughout, and it was confirmed that the food was clearly seasoned. From the perspective of seasoning, it was suggested that it is not easy to maintain a uniform and stable quality of the frozen food produced when a thickening seasoning composition for frozen food ingredients without thickening is used.

Experiment 2: Effect of difference in viscosity of seasoning composition for frozen food ingredients 1. Preparation of seasoning composition for frozen food ingredients Each component was mixed according to the composition in Table 5 below to prepare seasoning compositions for frozen food ingredients with different amounts of extremely hardened oil and fat and with viscosity imparted. The viscosity is shown as a value measured at 25°C and a shear rate of 1 (1/s). The obtained seasoning compositions were used in the following experiments.

The amount of each component in the table is shown in "% by mass" with the amount of the resulting seasoning composition being 100% by mass.

2. Experimental Method Each seasoning composition (5 g) and frozen vegetables (50 g) were mixed and frozen as described in "2. Experimental Method" of Experiment 1 above, and the resulting frozen foods were evaluated as follows. Heating was performed by placing the frozen foods on a plate while still frozen, covering them with plastic wrap, and heating them in a 600 W microwave oven for 2 minutes.

3. Evaluation and Results (1) Ease of loosening after freezing and degree of dripping after heating Three trained panelists each evaluated the ease of loosening the frozen foods after freezing and the degree of dripping after heating according to the following criteria.

<Easy to loosen evaluation criteria>
◯: The frozen food can be easily loosened by hand while still frozen. △: The frozen food can be easily loosened by hand while still frozen, but some parts have hardened and cannot be loosened by hand. ×: The frozen food has hardened and cannot be loosened by hand.

<Evaluation criteria for dripping after heating>
Good: The amount of dripping generated after heating the frozen food is small (the amount of dripping is 12g or less)
△: A little more dripping occurred after heating the frozen food (amount of dripping was less than 14 g)
×: A large amount of dripping occurred after heating the frozen food (amount of dripping was 14 g or more)
(Evaluation results)

No significant differences were observed in the ease of breaking up frozen foods due to differences in the amount of hardened oils and fats used.

When a seasoning composition containing 2% by mass of extremely hardened oils and fats was used, it was confirmed that oils and fats accumulated at the bottom of the plastic bag when mixed with frozen vegetables, but this did not have a significant effect on the ease of loosening the frozen food after freezing. This is thought to be because the minimum amount of oil and fats was attached to the surface of the frozen vegetables when they were mixed in a metal bowl. In fact, when a seasoning composition containing 2% by mass of extremely hardened oils and fats was used, parts of the frozen food after freezing that were not covered with oil and fats were found in places, and it was confirmed that these parts were frozen together, but since such parts were partial, there was no problem in loosening the frozen food by hand.

On the other hand, when seasoning compositions containing 3% by mass, 4% by mass, and 6% by mass of extremely hardened oils and fats were used, the frozen vegetables could be easily loosened after freezing. In addition, no accumulation of oil and fat was observed at the bottom of the plastic bag when mixed with the frozen vegetables.

A large difference was observed in the degree of dripping of frozen foods after heating, due to differences in the amount of hardened oils and fats used.

When a seasoning composition containing 2% by mass of extremely hardened oils and fats was used, a large amount of dripping occurred when the frozen food was heated in a microwave after freezing. On the other hand, when seasoning compositions containing 3%, 4%, and 6% by mass of extremely hardened oils and fats were used, the amount of dripping that occurred after heating in the microwave was significantly reduced.

Experiment 3: Influence of whether the seasoning composition for frozen food ingredients is oil-based or water-based 1. Preparation of seasoning composition for frozen food ingredients According to the composition in Table 7 below, each component was mixed to prepare each seasoning composition for frozen food ingredients with viscosity imparted, which had different amounts of oil and water.

The amount of each component in the table is shown in "% by mass" with the amount of the resulting seasoning composition being 100% by mass.

2. Evaluation and Results (1) Uniformity and Smoothness Immediately after preparation, the uniformity and smoothness of each of the seasoning compositions for frozen food materials were visually evaluated at room temperature by three trained panelists according to the following criteria.

<Uniformity evaluation criteria>
◯: No separation of water or oil is observed. ×: Separation of water or oil is observed. <Smoothness evaluation criteria>
◯: Smooth and paste-like ×: Not smooth and not paste-like <Evaluation results of uniformity and smoothness>

It was found that if the amount of water added was 15% by mass or more, the water and oil would separate, making it impossible to maintain uniformity and maintain a stable paste state.

On the other hand, it was confirmed that when the amount of oil and fat was reduced to 15% by mass or less, the smoothness was lost and the physical properties became gritty. In this gritty state, it is difficult to adhere the oil and fat evenly to ingredients such as vegetables, suggesting that it is not easy to obtain a frozen food that has the desired characteristics described above, i.e., is easy to break apart and has a good flavor and taste.

Experiment 4: Influence of difference in viscosity imparting means on seasoning composition for frozen food materials 1. Preparation of seasoning composition for frozen food materials Each component was mixed according to the composition in Table 10 below to prepare seasoning compositions for frozen food materials with different viscosity imparting means and with viscosity imparting. Polyglycerol fatty acid ester (TAISET AD (Taiyo Kagaku Co., Ltd.)) was used as the oil-based thickener.

The amount of each component in the table is shown in "% by mass" with the amount of the resulting seasoning composition being 100% by mass.

2. Experimental Method Each seasoning composition (5 g) and frozen vegetables (50 g) were mixed and frozen as described in "2. Experimental Method" of Experiment 1 above, and three trained panelists evaluated the resulting frozen foods as follows. Heating was performed by placing the frozen foods on a plate while still frozen, covering them with plastic wrap, and heating them in a 600 W microwave oven for 2 minutes.

3. Evaluation and Results (1) Variation in Flavor The frozen foods were actually heated and eaten, and the variation in flavor of each seasoning composition for frozen food ingredients in the frozen foods was evaluated as described in "3. Evaluation and Results" of Experiment 1 above.

<Evaluation results of flavor variation>

When lard is used as the viscosity imparting means, when an oil-based thickener is used, or when lard and an oil-based thickener are used, any of the viscosity imparting means can impart a predetermined viscosity, so it was suggested that the seasoning composition (salt) does not settle, resulting in a consistent flavor and that the quality of the manufactured frozen food can be maintained uniformly and stably.

(2) Ease of loosening after freezing and degree of dripping after heating The ease of loosening the frozen foods after freezing and the degree of dripping after heating were each evaluated as described in "3. Evaluation and Results" of Experiment 2 above.
<Easy to loosen and dripping evaluation results>

No significant differences were observed in the ease of loosening frozen foods due to differences in viscosity imparting methods.

Regarding the degree of dripping after heating of frozen foods, no significant difference was observed due to the difference in viscosity imparting means. This suggests that the seasoning composition for frozen food materials adhered evenly to the vegetable surface with any viscosity imparting means, and was able to maintain a uniform coating on the vegetable surface even after adhesion.

The above results confirmed that by using a seasoning composition for frozen food ingredients, which contains more than 15% by mass of fats and oils, less than 15% to 0% by mass of water, and seasonings relative to 100% by mass of the composition, and has a viscosity of more than 120 mPa·s at 25°C and a shear rate of 1 (1/s), it is possible to obtain frozen foods that can be easily loosened by hand without completely hardening due to freezing, and that can reduce the unpleasant odor and dripping characteristic of frozen foods when heated in a microwave oven or the like, and that can suppress deterioration in taste and quality, etc.

Claims (13)

A container-packed frozen food composition, the frozen food composition being packed in a container,
The frozen food composition comprises a frozen food material and a liquid portion that is mixed with or adhered to the frozen food material and is liquid at room temperature;
the liquid portion contains more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning, relative to 100% by mass of the liquid portion (but does not contain gelatin, collagen, agar, or carrageenan) ; and has a viscosity of more than 120 mPa·s at 25° C. and a shear rate of 1 (1/s);
The liquid portion is contained in a mixing ratio of 2 to 100 g per 100 g of food material,
The food ingredients are composed of a plurality of ingredients , and include one or more of vegetables, meat, fish, beans, grains, and eggs (excluding fish eggs);
The frozen food composition is a containerized frozen food composition that is subjected to a heat treatment before use . The containerized frozen food composition according to claim 1, wherein the oil contains extremely hardened oil and fat, and the amount of the extremely hardened oil and fat is more than 2% by mass relative to 100% by mass of the liquid portion. The containerized frozen food composition according to claim 1, wherein the seasoning is contained in an amount of more than 4% by mass relative to 100% by mass of the liquid portion. A seasoning composition for frozen food materials, comprising, relative to 100% by mass of the composition, more than 15% by mass of fat or oil, less than 15% by mass to 0% by mass or more of water, and a seasoning (but excluding gelatin, collagen, agar, and carrageenan) ;
The viscosity at 25° C. and a shear rate of 1 (1/s) is greater than 120 mPa·s;
The food material is composed of a plurality of ingredients, and includes one or more of vegetables, meat, fish, beans, grains, and eggs (excluding fish eggs) , and the frozen food material is used after being subjected to a heat treatment;
The seasoning composition for frozen food materials is used by mixing and applying it at a mixing ratio of 2 to 100 g per 100 g of frozen food materials or food materials before freezing. The seasoning composition for frozen food materials according to claim 4 , wherein the oil and fat comprises extremely hardened oil and fat, and the amount of the extremely hardened oil and fat is greater than 2% by mass relative to 100% by mass of the composition. 5. The seasoning composition for frozen food materials according to claim 4 , wherein the seasoning is contained in an amount of more than 4% by mass relative to 100% by mass of the composition. A method for producing a seasoning composition for frozen food materials, comprising mixing more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning, relative to 100% by mass of the composition;
The viscosity of the composition at 25° C. and a shear rate of 1 (1/s) is greater than 120 mPa·s;
Including,
The food material is composed of a plurality of ingredients, and includes one or more of vegetables, meat, fish, beans, grains, and eggs (excluding fish eggs) , and the frozen food material is used after being subjected to a heat treatment;
The composition is mixed and applied at a mixing ratio of 2 to 100 g per 100 g of frozen or unfrozen food material (however, gelatin, collagen, agar, and carrageenan are not included) .
Production method. The method according to claim 7 , wherein the oil or fat comprises extremely hardened oil or fat, and the amount of the extremely hardened oil or fat is greater than 2% by mass relative to 100% by mass of the composition. The method according to claim 7 , wherein the seasoning is mixed in an amount of more than 4% by mass relative to 100% by mass of the composition. A method for producing a packaged frozen food composition, comprising the steps of mixing and adhering a seasoning composition for frozen food materials to a food material, and freezing the resulting mixture,
The seasoning composition for frozen food materials is mixed and applied to the food material in a mixing ratio of 2 to 100 g per 100 g of food material,
The seasoning composition for frozen food ingredients contains more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning, relative to 100% by mass of the seasoning composition for frozen food ingredients (however, does not contain gelatin, collagen, agar, or carrageenan) , and has a viscosity of more than 120 mPa·s at 25° C. and a shear rate of 1 (1/s);
The food ingredients are composed of a plurality of ingredients , and include one or more of vegetables, meat, fish, beans, grains, and eggs (excluding fish eggs);
The frozen food composition is subjected to a heat treatment before use . The method according to claim 10 , wherein the oil or fat comprises extremely hardened oil or fat, and the amount of the extremely hardened oil or fat is greater than 2% by mass relative to 100% by mass of the composition. The method according to claim 10 , wherein the seasoning is contained in an amount of more than 4% by mass relative to 100% by mass of the seasoning composition for frozen food materials. The method according to claim 10 , wherein the mixture is frozen after being placed in a container.