JPH05252887A - Refrigerated cooked food and its production - Google Patents

Abstract

PURPOSE:To obtain the subject food having good taste, stably cooked only by heating in a large amount and in a short time and made by refrigerating a container in which a food material such as buckwheat vermicelli, wheat vermicelli, Chinese vermicelli, etc., and a flavoring liquid necessary for eating the food by heating are received and sealed. CONSTITUTION:A food material 14 such as refrigerated buckwheat vermicelli, wheat vermicelli, Chinese vermicelli, etc., water necessary to eat the food material by heating and, if needed, ingredients such as vegetables, meets, etc., are put into a transparent bag made of a synthetic resin as a container 10 and refrigerated altogether. Then, a concentrated flavoring liquid 12 is put separately in the container 10 and the content of the container 10 is refrigerated after sealing to obtain the objective refrigerated food, capable of being stably cooked in a large amount in a short time and eatable with good taste. Here, a box shaped pack can be used instead of a bag as a container used. A container for the food material can be made apart from that for the flavoring liquid, etc., and the both can be connected as to be cut separately.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen cooked food and a method for producing the same, and more particularly, a frozen cooked food which can be simply cooked by heating and can be eaten as it is, regardless of the amount thereof, and a method for producing the same. Regarding

[0002]

2. Description of the Related Art Conventionally, a retort food can be mentioned as a food that can be eaten simply by warming it.
Retort foods consist of all the ingredients in the food already cooked. However, while the above retort pouch foods are convenient and very convenient,
Since everything is cooked and heated, there is a problem that it is not suitable for, for example, those that are preferably not overheated in terms of flavor. In addition, contents such as vegetables may be swollen in the retort food containing a large amount of liquid. Further, conventionally, what is called frozen food is commercially available and widely used. Since these foods are frozen for the purpose of maintaining and preserving the freshness of the materials, they must be thawed when using frozen foods. However, since thawing conditions and methods differ depending on the type of food, if thawing is not appropriate, it may adversely affect the taste, which is a troublesome aspect.

[0003] By the way, it is well known that, once the frozen udon is properly restored, it has a so-called elasticity and is delicious. Therefore, for example, a product in which frozen udon is put in a simple aluminum pan is commercially available, and cooking is performed by directly heating the pan. However, in this case, the amount to be thawed and cooked is limited to the amount to be heated by the pan, and since one cooking oven is required for each pan, it is time-consuming and troublesome to thaw a large amount at the same time. It is difficult and difficult.
Further, when frozen udon or the like is put into a container such as a bag as it is, the corners of the contents may be pierced into the container and damaged. On the other hand, in order to thaw frozen udon, for example, the udon is directly put in hot water and then returned. However, in this case, when a large amount of frozen udon is added to boiling water, the water temperature is significantly lowered, and it is difficult to obtain firm udon noodles. In addition, it is necessary to prepare a seasoning liquid and the like separately, which is troublesome.

[0004]

The present invention has been made based on the above circumstances. The present invention has a conventional frozen food, eliminates the annoyance of success or failure of thawing, further, regardless of the amount of, in a simple heating only step,
It is an object of the present invention to provide a frozen cooked food capable of eating a good taste and a manufacturing method. That is, an object of the present invention is to store necessary foodstuffs in a container, so that it is possible to cook a large amount of frozen foods in a short time by a simple heating step, and to eat with a good taste. It is an object of the present invention to provide a frozen cooked food and a manufacturing method thereof.

[0005]

The invention as set forth in claim 1 for solving the above-mentioned problems comprises food materials such as buckwheat noodles, udon and ramen, and a seasoning liquid required when the food materials are heated and eaten. It is a frozen cooked food characterized in that it is sealed and stored in a container and frozen. In addition, it is preferable that the seasoning liquid is frozen in a state in which the food material is wrapped. The invention of the method for producing a frozen cooked food, in a container, put ingredients such as frozen buckwheat noodles, udon, ramen, and a seasoning liquid required when eating this ingredient by heating, and then the above-mentioned The container is hermetically sealed, and then the contents in the container are frozen. Another invention of a frozen cooked food is to store ingredients such as buckwheat noodles, udon, and ramen, and water required for heating and eating the ingredients in a container in a state where the ingredients are wrapped in water. While adding ingredients such as vegetables and meat as needed,
A frozen cooked food, characterized in that the concentrated seasoning liquid is separated and put in the container, and the container is sealed. In addition,
The concentrated seasoning liquid may be separated and sealed from other contents. Another invention of a method for producing frozen foods is, in a container, frozen soba, udon, noodles, and other food materials, water required when eating the food materials, and vegetables if necessary. It is characterized in that ingredients such as meat and meat are put and frozen together, then the concentrated seasoning liquid is put in the container, the container is sealed, and the contents of the container are frozen. Another frozen cooked food invention is that the first container is frozen in a state in which ingredients such as buckwheat noodles, udon, and ramen are wrapped in water, and the second container is then seasoned and optionally vegetables or vegetables. It is characterized in that ingredients such as meat are put and frozen, and the first container and the second container are detachably connected. Further, the container may be a bag or a box-shaped pack.

[0006]

SUMMARY OF THE INVENTION The frozen cooked food of the present invention comprises a food container such as buckwheat noodles, udon noodles, and ramen, and a seasoning liquid required when the food material is heated to be sealed and stored in a container. Is. Further, as shown in FIG. 1, it is preferable that the seasoning liquid 12 is frozen in a state that the foodstuff 14 is wrapped in a bag-shaped container 10. Such frozen foods can be used without particular limitation as long as they are foods containing seasoning liquid and the like. Specific examples of preferable ones include noodles such as soba, udon, and ramen, and prepared foods such as oden. Besides, for example, wonton, tea making, etc. can be mentioned. As a food ingredient as a component of the material, either frozen food or non-frozen food can be arbitrarily selected and used. The use of frozen foods helps the seasoning liquid to cool rapidly without being affected by the temperature of the seasoning liquid when blended with the seasoning liquid, and utilizes the fact that the seasoning liquid cools rapidly Obtainable.

The ingredients can be arbitrarily selected from raw materials, raw materials pretreated with boiling water, and cooked products such as seasonings. In particular,
By using a so-called raw product, such as vegetables, which has not been processed, as its ingredient, its flavor is good and unique. In addition, for example, tempura and the like are frozen in advance and frozen with the seasoning liquid to obtain a more delicious frozen cooked food. Further, as the seafood, wakame, kelp, scallop, crab, fish and the like may be used, and meat and the like may be used. Use the seasoning liquid that has been cooled to just before the freezing temperature, and the amount of food that is previously placed in a container and frozen and is required to eat by heating, that is, add the food to the extent that it is frozen and freeze. By doing so, it is possible to shorten the freezing time and produce a hygienic frozen cooked food product of good quality. The food material and seasoning liquid shown in the above-described specific example are mixed in a container, and ingredients are added if necessary, and the container is sealed.

A specific example of the container used in the present invention is a bag made of synthetic resin. The container may be used for frozen food, used as it is in the manufacturing process, and used for storage. In particular, the bag is preferably made of polyethylene or a synthetic resin composite material. By sealing this type of bag, food can be shielded from outside air, hot water, and the like. In addition, the thickness of the bag can be adjusted according to the size of the bag, and both small and thin bags can be made. Freezing is performed while the foodstuffs are wrapped in seasoning liquid etc., so that the foodstuffs are not affected by temperature control during storage,
Hard to dry. In addition, since the ingredients are frozen in a state of being wrapped in seasoning liquid, the ingredients that cannot be kept together for a long time under normal conditions can be stored without a sterilization process, and can be kept fresh and long. You will be able to save. The frozen cooked food of the present invention can be cooked by only one step of applying heat without undergoing a special procedure for thawing.
That is, the frozen cooked food does not require thawing as thawing, but the cooking itself is thawing. Therefore,
The annoying point that the taste depends on how you thaw is eliminated, and you can just heat and cook without going through a special process for thawing, in terms of taste, the same taste as a professional cooked. Can be easily realized. In the case of a frozen cooked food packaged in a synthetic resin bag, the bag is placed in hot water as it is and heated by boiling. This heating is stably performed regardless of the amount and number of frozen foods to be added. Further, the temperature of the hot water used for heating is almost stable even if frozen food is added. In other words, frozen cooked food is contained in a container and is heated from the outside of the container, so the surface area of the frozen part that comes into contact with hot water is small, and it is not possible to take the food out of the container and put it directly into hot water. Since there is no convection, the temperature of the hot water can be kept almost stable. As a result, cooking is performed in a short time. Further, the time required for cooking can be adjusted by adjusting the size of the bag and the thickness of the contents.

As another example of the container used in the present invention, as shown in FIG. 2, a box-shaped pack made of synthetic resin may be used. For example, frozen food material and seasoning liquid may be put into the container body 16 having an open upper surface, the opening surface of the container body 16 may be covered and sealed with the sealing material 17, and then the contents of the container may be frozen.

Next, the manufacturing method will be described. First, put ingredients such as buckwheat noodles, udon, and ramen in a frozen state in a container. Then, the seasoning liquid (the amount that makes the foodstuff wrapped) necessary for heating and eating the foodstuff is added. If necessary, the ingredients described above are added. In addition,
As described above, the seasoning liquid is easy to handle when it is cooled to just before the freezing temperature or when the ingredients are frozen in advance. Then, the container is sealed and the contents in the container are frozen.

As another frozen cooked food, water may be used instead of the above seasoning liquid. In this case, the frozen ingredients and, if necessary, ingredients such as vegetables and meat are put in the container, and water is also frozen in such an amount that the ingredients can be wrapped in the container. The concentrated seasoning liquid was added to the container, the container was sealed, and the contents of the container were further frozen. The amount of water and the concentrated seasoning liquid is the amount of the seasoning liquid required to eat the foodstuff when the water and the concentrated seasoning liquid are mixed. Also, the seasoning should be suitable. In this case, the concentrated seasoning liquid is in a state of being separated from other contents, and does not hinder the freezing storage and thawing of the other contents. Note that the concentrated seasoning liquid may be stored separately by partitioning a part of the container 10 into the liquid storage portion 20 by the seal 18 as shown in FIG. In addition, as the manufacturing method, frozen ingredients and, if necessary, ingredients such as vegetables and meat are placed in a container, and water is added in an amount enough to wrap the ingredients and once frozen. To do. The food may be frozen in a state of being wrapped in water beforehand. Then, the concentrated seasoning liquid is placed in the container and sealed, and the contents of the container are frozen.

Further, the frozen cooked food may be divided into two according to the contents. That is, as shown in FIG. 4, the first container 22 is filled with food and water in an amount enough to wrap the food, and the food is frozen in a water-wrapped state. Then, the second container 24 is filled with a seasoning liquid which becomes soup when eating the food and, if necessary, ingredients such as vegetables and meat and frozen. Then, the first container 22 and the second container 24 are detachably connected via the cutting portion 26. The frozen cooked food is, for example, one in which udon as a food material is boiled with water in the first container 22,
In the second container 24, the seasoning liquid is heated and the ingredients are cooked. After heating, the seasoning liquid and ingredients of the second container 24 are put in a bowl or the like, and only the udon of the first container 22 is put in this bowl or the like. In this way, the seasoning liquid does not become cloudy even when the udon is heated.

The cooking of the frozen cooked food is not particularly limited as long as it is ordinary heating. Depending on the shape of the container, the type of food, etc., it can be arbitrarily selected from hot water, steam, microwave oven, and the like. When cooking, it is preferable to cook as a container. On the other hand, in the case of a microwave oven, when the container is a bag, make a hole in a part of the surface,
Place on a pottery dish and heat. If the container is a box-shaped pack container, holes or cuts may be provided in the sealing material. Further, the frozen cooked food may be so-called vacuum-sealed, in which air in the container is deaerated and hermetically sealed. For example, in a frozen cooked food using a vacuum-sealed container, when the container is heated in hot water, the air contained in the seasoning liquid or water is also heated and expands to form air bubbles between foodstuffs. Is moved to the upper part of the container to form a space, and the seasoning liquid and the like are present in the space as water vapor to expand the container. At this time, the contents in the container are ready to be eaten. On the other hand, when boiling water is heated with high heat, the container expands before the center of the contents warms up to an appropriate temperature, so heating is required after expansion of the container, but when heating on medium heat Is ready to eat when the container is in a slightly expanded state. Therefore, the total heating time is almost the same regardless of whether the heat is high or medium. The air may be sealed as it is without being degassed. In this case also, the same action and effect are obtained. In addition, compared to when vacuum sealed
Since there is a large air space in the container, the surface area of the seasoning liquid or the like that comes into contact with the hot water becomes small, and it takes some time for heating. In addition, since there is an air space in the container, it floats and the time required for heating becomes slightly longer.
Since the frozen cooked food of the present invention is cooked by a short heating time, cooking is completed in a time such that raw ingredients such as raw ingredients such as vegetables are warmed optimally. , A unique good taste is obtained. Further, the frozen cooked food of the present invention is easy to cook and can be easily prepared by anyone without using much nerve.

[0014]

EXAMPLES Examples of the present invention will be described below. (Example 1) 200 g of frozen udon as foodstuff and a raw seaweed (cut to an appropriate size) as a serving in a transparent plastic bag as a container
After blending 5 g, 10 g of raw green onions (diagonally cut), and 350 cc of chilled seasoning liquid, the container was vacuum-sealed, frozen, and refrigerated at -18 ° C or lower. For heating and cooking, the frozen cooked food in a container was placed in 10 liters of hot water as it was and boiled for about 7 to 8 minutes. At this time, since the contents are in a bag and the state of the contents is known, the air in the seasoning liquid is heated and becomes air bubbles, which rises up the gap between foods etc. and gradually gathers in the upper part of the container, and the seasoning liquid is also collected. It becomes water vapor and expands the container. Then, since the container slightly expanded, the heating was completed. The temperature of the seasoning liquid was about 78 ° C. The seasoning liquid is prepared by adding 10 g of kelp to 6 kg of water, heating it, pulling it up in a boiling state, and adding 20 g of bonito to the soup stock and pulling it up in about 1 minute. Then, get the broth and season it. For seasoning, 140 g of thin soy sauce, 80 g of salt, and 70 g of sake were added to prepare a Japanese-style seasoning liquid. The frozen cooked food of this example has a firmness in udon, is delicious, and by mixing raw wakame and green onion as ingredients, it has a taste that cannot be obtained with conventional frozen foods and retort foods. It was realized. Further, even if the frozen cooked food was taken out from the boiling water, it was difficult to cool it unless it was opened, and if it was desired to make it a little softer, it was possible to pass heat through it as it was. In the case of this embodiment,
Since the temperature of the boiling water did not drop during heating, a large amount of udon could be made at the same time. Furthermore, since the hot water does not get dirty, it is convenient because there is no need to replace it.

The frozen cooked food of Example 1 was subjected to a taste test by 20 people. The frozen cooked food of Example 1 was placed in 10 liters of boiling water at a rate of 5 servings and heated for 8 minutes,
The one transferred to the bowl was used.

[0016]

[Table 1]

As can be seen from the above results, it does not impair the firmness of the udon noodles and the taste and aroma of the ingredients.

(Example 2) Ramen was used as a food material. The ramen was boiled once and then frozen. Frozen ramen, other ingredients, and seasoning liquid were mixed in a polyethylene bag, vacuum sealed, and then frozen. As described above, by using the frozen food material in advance before blending the ingredients, it was possible to obtain a firm ramen even if the temperature of the boiling water was not so sensitive during heating.

[0019]

According to the present invention, a frozen cooked food which can be eaten only with the contents of one container can be easily prepared by one step of applying heat. And, it can give a professional taste that commercial instant foods cannot produce, and anyone can easily perform stable and efficient cooking regardless of the amount of frozen foods. The frozen cooked food of the present invention can be processed without any special process for the present invention, because it can be processed in the storage state of ordinary food production. It is also hygienic because it is cooked when eating. On the other hand, when the ingredients are put in, they are frozen with a seasoning liquid or the like which is necessary when eating together with the ingredients, so that it is not necessary to separately package the ingredients according to their types. Further, also in the production, it is easy to store it in a container and freeze it together with the seasoning liquid and the like. Also, since the foodstuffs and seasoning liquid etc. are sealed and stored in a container and frozen, the foodstuffs etc. may be uneven or partially protruding like a frozen product, and the container may be damaged. Nor. In particular, it is more remarkable when the seasoning liquid or the like is frozen in a state of wrapping the foodstuff or the like. And, the conventional frozen food is difficult to handle, and therefore its influence is exerted when it is processed. Therefore, even if you thaw it a little,
The food is not affected and is easy to handle and store. On the other hand, since the foodstuffs and the like are wrapped in the seasoning liquid and water in the container, and the area in contact with the hot water is small, the temperature of the hot water in the pan or the like does not drop significantly. By using a box-shaped pack container, it is easy to store and transport. Furthermore, by freezing the concentrated seasoning liquid after separating it from other contents, the contents can be frozen easily. In addition, the first container is filled with the food material and water in an amount enough to wrap the food material, and the food material is frozen in a state of being wrapped in water, and the second container is filled with soup for eating the food material. By adding the seasoning liquid and, if necessary, ingredients such as vegetables and meat and freezing,
The food in the first container is boiled, the water is discarded, and the food is eaten with the seasoning liquid in the second container, so that the seasoning liquid does not become cloudy. on the other hand,
In the method for producing a frozen cooked food, the production can be performed more quickly by freezing the food material in advance. By cooling the seasoning liquid or the like that wraps the foodstuff in advance, the production can be further speeded up.

[Brief description of drawings]

FIG. 1 is a cross-sectional explanatory view of a frozen cooked food according to the present invention.

FIG. 2 is a front view of the frozen cooked food stored in a box-shaped container.

FIG. 3 is a plan view of a container in which a concentrated seasoning liquid is partitioned and stored.

FIG. 4 is a plan view of a frozen cooked food consisting of two containers.

[Explanation of Codes] 10 Container 12 Seasoning Liquid 14 Food Material 16 Container Main Body 17 Sealing Material 22 First Container 24 Second Container 26 Cutting Section

Claims (9)

[Claims] 1. A frozen cooked food characterized in that foods such as buckwheat, udon and ramen, and a seasoning liquid required when the foods are heated and eaten are sealed and stored in a container and frozen. .. 2. The frozen cooked food according to claim 1, wherein the seasoning liquid is frozen in a state in which the food material is wrapped. 3. Frozen buckwheat noodles, udon,
Frozen cooked food characterized in that ingredients such as ramen and seasoning liquid required when eating by heating the ingredients are put, the container is subsequently sealed, and then the contents in the container are frozen. Manufacturing method. 4. Ingredients such as buckwheat noodles, udon, and ramen, and water necessary for heating and eating the ingredients are stored in a container while the ingredients are wrapped in water, A frozen cooked food, characterized in that ingredients such as vegetables and meat are put in according to the contents, and the concentrated seasoning liquid is put in the container separately and sealed. 5. The frozen cooked food according to claim 4, wherein the concentrated seasoning liquid is separated and sealed from other contents. 6. Frozen buckwheat noodles, udon,
Ingredients such as ramen, water required when eating by heating the ingredients, and if necessary, ingredients such as vegetables and meat are frozen together, and then the seasoning solution concentrated in the container A method for producing a frozen cooked food, characterized in that the container is sealed, sealed, and the contents of the container are frozen. 7. The first container is frozen in a state in which ingredients such as buckwheat noodles, udon and ramen are wrapped in water, and the second container is provided with seasoning liquid and, if necessary, ingredients such as vegetables and meat. A frozen cooked food characterized in that the first container and the second container are detachably connected to each other by putting a material into the container and freezing it. 8. The frozen cooked food according to claim 1, wherein the container is a bag. 9. The frozen cooked food according to claim 1, wherein the container is a box-shaped pack.