JPH05317011A - Gel film-coated cooked food - Google Patents

Abstract

PURPOSE:To obtain a gel film-coated cooked food edible as it is after thawing, not causing water separation, having excellent shape retention. CONSTITUTION:A cooked food in a fluid state is formed and frozen to give a solid material, which is coated with an edible gelatinous film containing a gelatinizing agent to keep a gelatinous state at normal temperature and a gelatinizing agent to become a sol state at normal temperature.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gel film-coated cooked food in which the handling of cooked food such as curry, hayashi and stew is improved.

[0002]

2. Description of the Related Art Cooked food products in a fluid state, such as curry and stew, have no shape-retaining property and are easily flowable, so that it is difficult to carry them in a bento box or the like.

On the other hand, a curry or stew for business use is known in which curry or stew is housed in a plastic bag, frozen, and formed into blocks. However, the frozen curry and stew produce water separation when they are thawed, and they cannot be eaten as they are because the starch is aged, and they require reheating.

The present invention has been made to solve the above-mentioned conventional problems, and provides a gel film-coated cooked food which does not cause water separation, has good shape retention, and can be eaten as it is after thawing. Is what you are trying to do.

[0005]

The gel film-coated cooked food according to the present invention is a gelling agent that maintains a gel state at room temperature in a solid material obtained by molding and freezing a fluid cooked food, and a sol state at room temperature. It is characterized by being coated with an edible gel film containing a gelling agent. The above-mentioned cooked food means curry, hayashi, stew, gratin. It is desirable that the cooked food contains at least one paste selected from modified starch and high molecular polysaccharides.

As the above-mentioned modified starch, for example, potato starch or a starch derivative obtained from a raw material mainly containing waxy corn starch can be used. The modified starch is preferably contained in the cooked food in an amount of 1.0 to 5.0% by weight. The reason for this is that if the content of the modified starch is less than 1.0% by weight, it becomes difficult to improve the texture when the gel film-coated cooked food is thawed and eaten. On the other hand, if the content of the modified starch exceeds 5.0% by weight, the viscosity becomes too high, and the bean paste appears, resulting in a loss of the original texture of the sauce.

Examples of the high molecular polysaccharides include xanthan gum, tamarindon gum, locust bean gum,
Carayan gum, pullulan, carrageenan, guar gum,
At least one selected from phaserelan, alginic acid and salts thereof can be used. The polymeric polysaccharide is preferably contained in the cooked food in an amount of 0.01 to 1.5% by weight. The reason for this is that if the content of the polymeric polysaccharide is less than 0.01% by weight, it becomes difficult to improve the texture when the gel film-coated cooked food is thawed and eaten. On the other hand, when the content of the high molecular polysaccharide exceeds 1.5% by weight, the viscosity becomes high, and there is a possibility that the spinnability or the texture may be slimy. The solid material may have any shape such as a sphere, a cube, a star, and a flower.

Examples of the gelling agent which maintains the gel state at room temperature include LM type and HM type pectins, kappa type,
At least one selected from iota type and lambda type carrageenan can be used. The gelling agent is preferably contained in the gel film in an amount of 0.5 to 7% by weight. The reason is that if the content of the gelling agent is less than 0.5% by weight, it becomes difficult to sufficiently enhance the holding power of the gel film. On the other hand, if the content of the gelling agent exceeds 7% by weight, the viscosity of the gelling agent solution becomes too high, which may significantly deteriorate the workability.

As the gelling agent which is in the sol state at room temperature, gelatin can be used, for example. The gelling agent is preferably contained in the gel film in an amount of 0.2 to 10% by weight. The reason is that if the content of the gelling agent is less than 0.2% by weight, it becomes difficult to improve the texture of the gel film. On the other hand, the content of the gelling agent is 10
If the content exceeds 100% by weight, the viscosity of the gelling agent solution becomes too high,
The workability may be significantly deteriorated. In the gel film, various flavors such as fruit flavor and curry flavor,
Allow broth to be added. The gel film is
It is desirable that the thickness is 1 to 5 mm, more preferably 1.5 to 2 mm. The gel film-coated cooked food according to the present invention is produced, for example, by the following method.

(1) First, a fluid cooked food is molded,
For example, it is frozen at −10 ° C. or lower to prepare a solid material having a desired shape. Subsequently, the solid material is dipped in a heated (for example, 60 to 80 ° C.) solution containing a gelling agent that maintains a gel state at room temperature and a gelling agent that becomes a sol state at room temperature, and then pulled up. At this time, the gel aqueous solution attached to the surface of the solid material is endothermicly solidified by the cold air of the solid material. Then, the solid matter is frozen to produce a gel film-coated cooked food product in which the solid matter is coated with an edible gel film.

(2) A heated solution (eg, 60 to 80 ° C.) containing a gelling agent that maintains a gel state at room temperature and a gelling agent that becomes a sol state at room temperature is added to the solid material prepared in (1) above. To spray. At this time, the gel aqueous solution sprayed on the surface of the solid material is endothermically solidified by the cold air of the solid material. Then, the solid matter is frozen to produce a gel film-coated cooked food product in which the solid matter is coated with an edible gel film.

[0012]

According to the present invention, an edible gel film containing a gelling agent that retains a gel state at room temperature and a gelling agent that becomes a sol state at room temperature is coated on a solid product obtained by molding and freezing a fluid cooked food. By doing so, the cooked food after thawing can have shape retention.

That is, in order to provide shape retention after thawing, it is necessary to contain a gelling agent having a gel retaining ability at room temperature in a high concentration in the gel film. However, the gelling agent alone gives a rubbery and hard texture because the coating thickness of the gel film on the surface of the solid material becomes too thick. Therefore, by combining a gelling agent that maintains a gel state at room temperature with a gelling agent that turns into a sol state at room temperature to form an edible gel film, as described above, the texture of the gel film is improved. It is possible to impart the shape retention property to the solid material without damaging the solid material.

Therefore, the gel film-coated cooked food according to the present invention can prevent collapse after thawing and spillage of roux in the cooked food (for example, curry). In addition, the present invention has an effect that it can be stored in a lunch box as it is and carried. Moreover, even if the thawed gel film-coated cooked food is eaten as it is, it has a good texture. However, it is also possible to heat and eat with a microwave oven or the like.

[0015] Further, the cooked food is thawed by including at least one kind of paste selected from modified starch and polymeric polysaccharides that do not cause aging in place of the roux consisting of wheat flour and edible oils and fats. It is possible to prevent water separation of the gel film-coated cooked food and further improve the texture when eating as it is.

[0016]

EXAMPLES Examples of the present invention will be described in detail below. Example 1 Curry was prepared by using the following formulations and cooking as follows. (Curry compound) Beef 200g Onion 240g Carrot 80g Salad oil 80g Channe 20g Xanthan gum 4g Tamarind gum 10g Modified starch 50g Curry powder 40g Salt 14g Water 1600g

First, onions were finely chopped, carrots and beef were cut into 5 mm squares, which were then fried in a pan with salad oil. Next, after adding water to the pan and simmering it,
Add channe and curry powder. 20 such stew
After a minute, salt, xanthan gum, tamarind gum and modified starch were added, and simmering was continued for another 3 minutes to make a curry. Subsequently, the curry was poured into, for example, a star-shaped mold, frozen at a temperature of -10 ° C or lower, and then taken out from the mold to obtain a star curry solid. A gelling agent solution was prepared by the following method using the formulations shown below. (Formulation of gelling agent solution) Carrageenan 40 g Gelatin 40 g Water 400 g First, water was put in a pan and stirred at high speed, then carrageenan and gelatin were added, and a gelling agent solution was prepared by heating to 85 ° C.

Then, the frozen star curry solid is immersed in the warmed (60-80 ° C.) gelling agent solution, then pulled up and further frozen at a temperature of -10 ° C. A gel film-coated curry in which an edible gel film having a thickness of about 1.5 mm was coated on the entire surface of the star curry solid material was produced. Comparative Example 1 A gel film-coated curry was produced by the same method as in Example 1 except that the following formulation was used as the gelling agent solution. (Formulation of Gelling Agent Solution) Carrageenan 40 g Water 400 g Comparative Example 2 Example 1 except that the following formulation was used as the gelling agent solution:
A gel film-coated curry was produced by the same method as described above. (Formulation of gelling agent solution) Gelatin 40 g Water 400 g

For the gel film-coated curries obtained in Example 1 and Comparative Examples 1 and 2, the presence or absence of water separation of the gel film,
The shape retention and the texture of the gel film after thawing were examined. The results are shown in Table 1 below. Table 1 Actual Example 1 Comparative Example 1 Comparative Example 2 With or without water separation Good shape retention Good Good shape collapse Occurrence Good texture Rubbery, hard sponge Comparative Example 3 I made cooked curry. (Curry mix) Beef 200g Onion 240g Carrot 80g Salad oil 80g Channe 20g Lard 10g Wheat flour 80g Curry powder () g Salt 14g Water 1600g

First, the onions were finely chopped, carrots and beef were cut into 5 mm squares, which were then fried in a pan with salad oil. Next, after adding water to the pan and simmering it,
Add channe and curry powder. 20 such stew
After a minute, salt, lard and wheat flour were slowly heated on a low heat, the roux prepared by mixing was added, and simmering was continued for another 3 minutes to prepare curry. Next, pour the curry into a star-shaped mold, for example, and -10
After freezing at a temperature of ℃ or less, it was taken out of the mold to obtain a star curry solid.

Then, the frozen star curry solid was immersed in the gelling agent solution heated (60 to 80 ° C.) in the same manner as in Example 1 and then raised, and the temperature was further lowered to −10 ° C. or less. A gel film-coated curry in which an edible gel film having a thickness of about 1.5 mm was coated on the entire surface of the star-shaped curry solid material was produced by freezing.

With respect to the gel film-coated curries obtained in Example 1 and Comparative Example 3, the texture of the contents (curry) after thawing was examined. As a result, it was confirmed that the gel film-coated curry of Example 1 had a smooth and good texture and a good flavor. On the other hand, the gel film-coated curry of Comparative Example 3 had a texture with a noticeably uneven water separation, and had a flavor like that it came off.

A gel film-coated curry was produced by the same method as in Example 1 except that the following formulation was used as the gelling agent solution, and it was possible to eat curry having an apple flavor. .. (Composition of Gelling Agent Solution) Carrageenan 40 g Gelatin 40 g Apple juice 400 g Water 400 g Example 2 The following cooking was carried out using the composition shown below to prepare a stew. (Stew mix) Beef 200g Onion 240g Ginseng 80g Butter 20g Milk 300g Modified starch 50g Salt 14g Water 1500g

First, the onions were finely chopped, carrots and beef were cut into 5 mm squares, which were then fried in a pan with butter. Subsequently, water and milk were added to the pan and simmered for 20 minutes. After simmering for 20 minutes, salt and modified starch were added, and sterilization was continued for another 3 minutes to prepare a cream stew. Subsequently, the cream stew was poured into, for example, a star-shaped mold, frozen at a temperature of -10 ° C or lower, and then removed from the mold to obtain a star-shaped cream stew solid product. A gelling agent solution was prepared by the following method using the formulations shown below. (Composition of gelling agent solution) Pectin 8 g Gelatin 24 g Beef consomme 40 g Water 360 g First, water and beef consomme are put in a pan, and after high speed stirring, pectin and gelatin are added and the gelling agent is heated to 85 ° C. A solution was prepared.

Then, the frozen star cream stew solids are immersed in the warmed (60-80 ° C.) gelling agent solution, then pulled up and further frozen at a temperature of -10 ° C. or lower. A gel film-covered cream stew was prepared in which an edible gel film having a thickness of about 1.5 mm was coated on the entire surface of the star-shaped cream stew solid material.

With respect to the gel film-coated cream stew obtained in Example 2, the presence or absence of water separation, the shape retention property and the texture of the gel film after thawing were examined. As a result, there is no syneresis,
It was confirmed that the gel film and the content (cream stew) had a good texture while having a good shape retention property.

[0027]

As described in detail above, the gel film-coated cooked food according to the present invention does not cause water separation, has a good shape retention property, and can be eaten as it is after thawing. It has remarkable effects such as being portable.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Internal reference number FI technical display location A23L 1/0532 1/054

Claims (5)

[Claims] 1. A edible gel film containing a gelling agent which maintains a gel state at room temperature and a gelling agent which becomes a sol state at room temperature are coated on a solid material obtained by molding and freezing a fluid cooked food. And gel film coated cooked food. 2. The gel film-coated cooked food according to claim 1, wherein the fluid cooked food contains at least one paste selected from modified starch and high molecular polysaccharides. 3. The modified starch is a starch derivative obtained from a raw material mainly consisting of potato starch or waxy corn starch, and 1.0 to 5.0% by weight in the cooked food.
The gel film-coated cooked food according to claim 2, wherein the cooked food is coated with the gel film. 4. The high molecular polysaccharide is xanthan gum,
Tamarin don gum, locust bean gum, carayan gum, pullulan, carrageenan, guar gum, phaserelan, alginic acid, and salts thereof, and at least one selected from the range of 0.01 to 1.5% by weight in the cooked food. The gel film-coated cooked food according to claim 2, characterized in that: 5. The gelling agent, which maintains the gel state at room temperature, is an LM type or HM type pectin, a kappa type, a jota type,
The gelling agent comprises at least one selected from lambda type carrageenan, is contained in the gel film in an amount of 0.5 to 7% by weight, and the gelling agent which is in a sol state at room temperature is gelatin.
The gel film-coated cooked food according to claim 1, wherein the gel film contains 0.2 to 10% by weight.