JPH0586176B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing frozen liquid foods such as soups and sauces.

(Prior Art) In recent years, many cooked foods have become popular, and freezing treatment has been used as a method for preserving and distributing these foods. Examples of such foods include liquid foods such as soups and sauces whose main ingredients are fats, oils, grains, and water; however, when thawing the raw materials, the oils and fats separate and the oil floats on the surface of the liquid food. There was a problem that the appearance and flavor were unfavorable. Conventionally, as a means to deal with this, additives such as plant gums, polysaccharides such as pectin, cellulose derivatives such as CMC, or emulsifiers such as sugar ester and lecithin have been added.

(Problems to be Solved by the Invention) However, these conventional methods do not completely solve the problem of separation of fats and oils, and furthermore, the use of additives poses problems in terms of taste and texture. .

Therefore, the present invention provides a method for producing a frozen liquid food that does not cause separation of fats and oils during thawing without using additives.

(Means for Solving the Problems) The present invention relates to a method for producing a frozen liquid food, which comprises homogenizing main raw materials consisting of fats and oils, flour, and water at a temperature of 85° C. or higher and then freezing.

The frozen liquid food in the present invention includes, for example, frozen soups such as potage soup and cream soup, and frozen sauces such as white sauce and demi-glace sauce.

The fats and oils used in the present invention may be any edible fats and oils, such as butter, fresh cream, lard, etc.
Animal fats and oils such as head and their processed products, as well as soybean oil, cottonseed oil, corn oil, rapeseed oil,
Examples include vegetable oils such as sesame oil and coconut oil.

The flour used in the present invention may be any flour suitable for producing the soups and sauces mentioned above, such as rice flour, wheat flour, barley flour, corn flour, buckwheat flour, corn starch, wheat starch, etc. Examples include various starches such as potato starch, and also include starches as they are or those that have been heat-treated.

Water serves as the base of the liquid food of the present invention, but in addition to water, fruit juice, tomato juice, milk, stock, meat juice, etc. may be mixed or used as an alternative.

The blending amount of each raw material varies depending on the type of liquid food to be obtained. For example, regarding fats and oils,
In the case of soups, 4 to less than 15 parts by weight, particularly preferably 4.5 to 10 parts by weight per 100 parts by weight of water, and in the case of sauces, 15 to 50 parts by weight per 100 parts by weight of water.
Particularly preferably 20 to 30 parts by weight. Regarding the amount of grain flour added, in the case of soups, it is preferably 1 to less than 10 parts by weight, especially 1.5 to 2.5 parts by weight, per 100 parts by weight of water, and in the case of sauces, it is preferably 10 to 10 parts by weight per 100 parts by weight of water. ~50 parts by weight, especially 15-30 parts by weight are preferred.

In addition, in the present invention, in addition to the above-mentioned raw materials, extracts of vegetables, fish and shellfish, meat, etc., seasonings, spices, etc. may be added, and if these raw materials contain a large amount of water, this water may be added as water. Add when determining quantity. Also, if you mix or use milk or meat juice instead of water, remove these liquids for convenience.
Determine the blending amount assuming it to be 100%. The same applies to fats and oils; for example, when fresh cream is used as a raw material, the oil content in fresh cream is approximately 20%,
Since the water content is approximately 75%, the amount of each ingredient is determined separately.

The above raw materials are mixed and the temperature is preferably 85℃ or higher.
Perform homogenization at 90-95 °C. If the temperature at the start and end of homogenization is less than 85°C, fats and oils will separate during thawing, which is not preferable. Note that homogenization is preferably carried out to such an extent that the diameter of oil droplets in the liquid food after stirring is 20μ or less. Equipment for this purpose includes a turpin type homomixer, a twin-shaft stirrer, a colloid mill, a Stephan cutter, A stirrer such as a high-pressure homomixer is used. Using these devices, e.g. at a speed of about 3000 rpm within 30 minutes, preferably from 5 to
This is achieved by doing it for 10 minutes.

In the present invention, a part of each of the above-mentioned raw materials except for fats and oils may be added and mixed after homogenization.

After homogenization, heating is preferably carried out, and this heating is carried out for the purpose of sufficient gelatinization of the starch of the raw material, sufficient denaturation of protein, flavor improvement, and sterilization. It is appropriate to carry out the reaction at a temperature of 90 to 95°C for 20 to 30 minutes. This heating is particularly effective when a portion of each raw material except fats and oils is added and mixed after homogenization.

The liquid food obtained after the heat treatment is frozen. This method may be carried out under the usual methods and conditions, and after the liquid food is packaged, it is frozen at -10°C or lower. For freezing, rapid freezing is preferred.

When eating the frozen liquid food according to the present invention, it is thawed naturally at room temperature or in boiling water.

(Effects of the Invention) The frozen liquid food obtained by the method of the present invention shows no separation of fats and oils or roughness in texture even when thawed after being frozen and stored for a long time. Moreover, even after repeated freezing and thawing, there was no change at all.

(Examples) Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited thereto.

Example 1 50 g of butter, 300 g of milk, 15 g of wheat starch, 200 g of onion, 35 g of seasoning spices and 400 g of water were emulsified and homogenized using a homomixer for 25 minutes while maintaining the temperature at 85°C to obtain 1000 g of white cream soup. After cooling, the soup was quickly frozen at -30°C, stored at -30°C for 7 days, and then thawed naturally, resulting in a smooth and good-textured soup with no oil or fat separation.

Example 2 Heat 120g of soybean oil in a frying pan and add 2g of garlic, 3g of Japanese ginger, 50g of onion, and green onion.
50g was chopped, mixed and stir-fried. 120 g of waxy cornstarch and 580 g of water were added to this mixture, and the mixture was emulsified and homogenized using a warning blender for 30 minutes while maintaining the temperature at 85°C. 20g of seasoning spices and tomato paste (moisture content)
72%) was added and heated at 95°C for 15 minutes to obtain concentrated chili sauce. After cooling this sauce to -25℃
It was quickly frozen. When I thawed it by boiling it the next day, the sauce had a smooth texture with no oil or fat separation.

Claims (1)

[Claims] 1 Heat the main ingredients consisting of oil, fat, flour and water to a temperature of 85.
A method for producing a frozen liquid food, which is characterized by homogenizing at a temperature of ℃ or higher and then freezing.