JPH0823943A - Frozen cooked food and thawing of the same - Google Patents

Abstract

PURPOSE:To prevent a fluid food material (a broth ingredient, etc.) on the second food material side from excessively migrating into the first food material side when the food material (the second food material) containing a fluid food material in an unfrozen state such as an ingredient material for rice served in a bowl is simultaneously superposed on the food material (the first food material) placed on the lower side of an ingredient material and thawed such as a cooked food of rice served in the bowl. CONSTITUTION:This food is obtained by housing the first food material (cooked rice) and the second food material (an ingredient material for rice served in a bowl) in frozen states in a lidded container 10 comprising a main container 1 made of a plastic and a lid member 2 so as to locate the first food material on the side of the main container 1 and the second food material on the side of the lid member 2. When the resultant materials are thawed and heated in a microwave oven, etc., a frozen and cooked food A contained in the lidded container with the lid member 2 on the lower side is placed in the microwave oven 26. Even if a fluid food material ingredient such as a broth ingredient contained on the side of the second food material is converted into a fluid state by progress of the thawing, the fluid food material does not migrate into the side of the first food material (cooked rice) on the upper side. Thereby, the side of the cooked rice does not become sticky and the side of the ingredient material is capable of retaining the juicy feeling.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is formed by freezing a first food material (for example, cooked rice) having a shape-retaining property in a eating state (unfrozen state) such as a frozen beef bowl or a frozen katsudon bowl. A frozen first food material and a second food material containing a fluid food material component that becomes a fluid in the eating state (non-frozen condition) (for example, broth or sting egg component in ingredients such as beef bowl or katsudon) (for example, The present invention relates to a frozen cooked food having a plurality of frozen frozen foods in a state in which a frozen second food material obtained by freezing the ingredients such as the beef bowl or the katsudon is stacked, and a method for thawing such frozen cooked food. is there.

[0002]

2. Description of the Related Art For example, cooked foods, which are so-called rice bowls, include various rice bowl ingredients on the lower layer of rice (for example, beef bowls with beef and vegetables boiled or shirataki). If it is a bowl, it is a pork cutlet cut with eggs, etc.), but these days, it is frozen and stored in a container with a plastic lid, and it is further packed and frozen in a supermarket showcase etc. You can see the example of selling at.

[0003] Such a frozen bowl-cooked food product in a container is generally thawed by heating in a microwave oven in the container while eating. And in that case, in the example so far, the state in which the first food material is on the lower side and the second food material is on the upper side, as in the case of normal eating, is the frozen food in the container.
It is placed on the rotary table of the microwave oven (that is, in the upright state) and heat-treated.

[0004]

By the way, like these bowl-cooked foods, shape-retaining foodstuffs (first foodstuff) such as cooked rice and fluid foodstuffs (second foodstuff) such as various ingredients. When and are stored in the same container and they are heated and thawed at the same time in a microwave oven, etc., due to the difference in the thawing (or temperature rising) characteristics of the above-mentioned food materials, the liquid food material (second food material) in the upper layer Is thawed earlier than the lower layer shape-preserving food (first food)
By the time when the fluid ingredients (boiled soup, etc.) contained in the ingredients flow down to the first ingredient side below as the thawing progresses, all the ingredients are thawed and the temperature rises to an appropriate temperature. Almost all of the liquid food ingredients (boiled soup, etc.) on the second food material side of the upper layer have been absorbed by the first food material side of the lower layer, and It is in an excessively dull state, and the first food material in the lower layer against this
On the (cooked rice) side, the liquid food ingredients such as broth become excessively sticky or soft. This is a mixture of cooked rice, which is a mixture of carbohydrate and water, a mixture of solid ingredients such as protein (meat and eggs) and vegetables, and seasoning juice (water with salt and sugar added). The freezing (or thawing) temperature is different from that of the ingredients (generally, the freezing or thawing temperature is lower on the ingredient side that contains salt, etc.), and the ingredient side starts thawing at a lower temperature than the cooked rice side. It is thought that this is due to the fact that the absorption characteristics of electromagnetic energy are not necessarily the same between the cooked rice and the ingredient side, in addition to the characteristics of.

The inventor of the present application has paid attention to the above-mentioned problems and has conducted earnest research for the purpose of improving the problems, and as a result, has reached the invention of the present application as shown below.

[0006]

That is, the invention of the present application is
In order to prevent the flow-down migration of the fluid food ingredient from the second food material side of the upper layer to the first food material side of the lower layer during thawing and heating,
The second food material that is located on the upper layer side when eating, and is placed on the lower side when thawing and heating, that is, the second food material containing the fluid food material component, that is, a multi-food stacked frozen food, with the second food material side facing down It is a basic technical idea to place it on a pedestal of a heating device, and to devise a form of a container with a lid that enables such heating and thawing treatment is another technical idea. To do.

The basic embodiment of the frozen cooked food of the present invention is realized in the form of a frozen cooked food in a container with a lid,
In this case, as a container with a lid for storing both the first food material located in the lower layer at the time of eating and the second food material located in the upper layer at the time of eating, a volume sufficient to accommodate the total amount of both food materials is provided. The main container and the lid member that is turned upside down during thawing and becomes a pedestal surface when placed on a heating device such as a microwave oven are used. The lid member is in the shape of an inverted dish having an upward convex shape, and is in a fluid state when thawed.
It is provided with a volume sufficient to prevent leakage of fluid food ingredients from the food.

As the first ingredient located on the lower layer side at the time of eating, cooked rice is used in a normal bowl cooked food, and as the second ingredient placed on the first ingredient at the time of eating, beef bowl, katsudon, Ingredients for various types of rice bowls such as tempura bowl, oyakodon, stranger bowl, Chinese rice bowl, Tianjin rice, and eel bowl are used.

The present invention is not limited to the so-called bowl-cooked foods as exemplified above, but a cooked food in which a fluid food is placed on a shape-retaining food.
Any (eg, curry rice, hayashi rice, meat spaghetti) can be applied.

When the first foodstuff and the second foodstuff are stored in a container with a lid, both foodstuffs are frozen and the first foodstuff is placed on the lower side and the second foodstuff is placed on the upper side in a container with a lid. To be done.

When the frozen cooked food containing the lid-equipped container is thawed and heated, the lid member side is set to the lower side, that is, the lid-equipped container containing the frozen cooked food is turned upside down.
Place on a heating device such as a microwave oven. Therefore, in the frozen cooked food of the present invention, as described above, the shape is determined so that the upper wall surface of the lid member can be a pedestal surface for mounting on a heating device such as a microwave oven. Further, with respect to the main container, it is preferable to form a vapor vent hole at an appropriate place for discharging vapor generated in the container during thawing and heating. Further, it is more preferable that the vapor vent hole is formed in the raised portion formed on the bottom wall of the main container.

[0012]

When the frozen cooked food of the present invention is thawed by the method of the present invention, it is placed on the pedestal of a heating device such as a microwave oven with the lid member of the lidded container facing down. As the thawing heating progresses, the first food material and the second food material in the container with the lid begin to melt, and at this time, the second food material containing the fluid food material component is melted.
Since the food material is on the lower layer side, the fluid food material component does not flow down and move to the first food material side such as cooked rice.

In the frozen cooked food of the present invention, since the lid member has an inverted dish shape, the lid member has a normal dish shape when it is turned upside down. Since a volume is provided to prevent leakage of the fluid food ingredient from the fluidized second food ingredient,
During the thawing heating (while the lidded container is turned upside down), the fluid food ingredient in the lid member does not leak out from the lid member. After the first food material and the second food material in the lidded container are thawed, heating is further continued until the temperature reaches a temperature suitable for eating. During this time, if the main container has a steam vent hole, steam is released from the steam vent hole, so that pressure rise in the container with a lid is prevented. When thawing and heating are complete, the cooked food containing the first foodstuff and the second foodstuff in a container with a lid is inverted again to return to an upright state (the main container is at the bottom, the lid member is at the top), and the container with the lid is returned. Inside, the second ingredient is placed on top of the first ingredient. At this time, the second food material on the upper layer side (rice bowl ingredients, etc.) contains a large amount of fluid components (boiled soup, etc.) as it was originally, and the same juice as just after cooking before freezing. The texture can be restored.

In the case where the bottom wall of the main container is formed with a raised portion and a vapor vent hole is formed in the raised portion, the second
Even if the fluid food ingredients (juice components) from the food ingredients penetrate to the bottom of the main container, they are stored in the recesses around the ridges, so the fluid food ingredients do not leak from the steam vent holes. .

[0015]

1 to 5 are drawings for explaining a preferred embodiment of the frozen cooked food and the method for thawing the frozen cooked food according to the present invention. In FIG. 1, reference numeral 1 indicates heat resistance (electron resistance). Main range made of plastic (in addition to circular shape,
It can be any shape such as rectangle, square, etc.),
2 is a lid member made of the same material as the main container 1, 3F is the first frozen food (rice), 4F is the frozen second food (beef bowl, katsudon, tempura bowl, etc.) Is shown.

Frozen cooked food A containing this container with lid 10
When thawing and heating, heating equipment as shown in Fig. 4
It is placed upside down on the pedestal (rotary table) 27 of the (microwave oven) 26, that is, with the lid member 2 facing downward.

In the frozen cooked food of the present invention, when the lidded container 10 is turned upside down and the lid member 2 is placed on the pedestal 27 of the heating device 26, the lidded container 10 with the frozen cooked food is inverted. The shape of the upper wall 23 of the lid member 2 is determined so that the lid member 2 can stably stand on its own. In the illustrated embodiment,
The upper wall 23 of the lid member 2 is formed with a circumferential groove 23b in order to have a certain rigidity, but the central portion 23a on the inner side and the annular base 23c on the outer side have the same height. The upper wall 23 of the member 2 serves as a pedestal surface, and the container 10 with a lid containing frozen cooked food in the inverted state is the pedestal 27 of the heating device 26.
It is designed to be able to be stable and independent. When the thawing and heating of the frozen cooked food progresses, the first ingredient 3 and the second ingredient 4
Absorbs energy according to their respective electromagnetic energy absorption characteristics and is defrosted according to their respective defrosting characteristics. Generally, the second food material (various ingredients) 4 containing a large amount of salt and sugar has a lower freezing temperature (melting temperature) than the first food material (cooked rice) 3, and the first food material 3 The second food material 4 tends to start melting more easily than the second food material 4, but when the electromagnetic heating is performed with the first food material 3 on the top and the second food material 4 on the bottom as shown in FIG. Energy is strongly absorbed in the one food material 3, and the entire first food material 3 and the second food material 4 tend to be heated uniformly as compared with the conventional case.

The first food material 3 retains almost its shape even if it is melted (has shape retention), but the second food material 4 becomes fluid when melted, but the lid member 2 is adapted to it. As shown in FIG. 4, it is in the shape of an inverted dish (in the state of being upside down as shown in FIG. 4, it is a normal dish), and the fluid food ingredients (boiled soup, stitched egg) from the second food material 4 in a fluidized state. , Curry roux, etc.) has a volume large enough to prevent leakage. In addition, both flange portions of the main container 1 and the lid member 2 (31,
51) are sealed and fitted to each other so that the fluid components inside do not easily leak out. Flange 31 of this main container 1
The fitting structure of the portion and the flange 51 portion of the lid member will be described in detail later.

When thawing and heating, the first food material 3 and the second food material 4
The steam generated from the steam is discharged from the steam vent hole 14 formed in the bottom wall 13 of the main container 1.

When the heating of the first food material 3 and the second food material 4 is continued for a certain period of time following the melting, the first food material 3 and the second food material 4 are heated to a temperature suitable for eating (for example, 80 ° C.).

After thawing and heating of the frozen cooked food A in a container with a lid and subsequent heating by heating are completed, the container with a lid containing the cooked food is taken out from the heating device (microwave oven), and the container with a lid containing the cooked food is further removed. Turn it upside down (make it upright).

In FIG. 5, the container with the lid containing the cooked food taken out from the heating device (microwave oven) 26 after being heated to the eating temperature is turned upside down, the lid member 2 is removed from the main container 1, and The state where the lid member 2 is used as a saucer for the main container 1 is shown. Also in this case, the upper wall 23 of the lid member 2 serves as a pedestal surface to the table surface.

In the state of FIG. 5, the melted second food material 4 is placed on the melted first food material 3, and the fluid food material component such as broth contained in the second food material 4 is placed. Begins to gradually penetrate into the inside of the first food material 3 from this stage.
Therefore, when eating this cooked food, the bowl food can be eaten in the same state as when the freshly made ingredient 4 is placed on the cooked rice 3.

Even if the amount of fluid food ingredients such as broth contained in the second food material 4 is large and some of them reach the bottom of the main container 1, the fluid food ingredients still remain. , The fluid food ingredients are collected in the concave portion 16 around the raised portion 15, so that the vapor vent holes 1 formed in the raised portion 15
There is no leakage from 4,14 ... In addition,
If the lid member 2 is used as a saucer for the main container 1 as shown in FIG.
・ Even if it leaks from the table, it will not stain the table surface.

Next, the flange portion 31 of the main container 1 and the flange portion 51 of the lid member 2 will be described. In the illustrated embodiment, as shown in FIG. 2, the flange portion 31 on the main container 1 side is An annular body 31A having a cross-sectional shape that is convex upward
On the other hand, the flange portion 51 on the lid member 2 side has an annular body 51A having a cross-sectional shape that is concave upward.
The two annular bodies 31A and 51A are closely fitted to each other, but in the illustrated embodiment, the flange portion 51 on the lid member 2 side of the outer diameter D ₁ of the flange portion 31 on the main container 1 side. The outer diameter D ₂ of the main container 1 is smaller than the outer diameter D ₂ of the main container 1 when the flanges 31 and 51 are fitted to each other. They are elastically deformed and fitted, and the fitted state is maintained by the respective elastic repulsive forces. In addition,
In the case of the illustrated embodiment, both the flange portions 31 and 51 with the inner peripheral annular body 51B of the flange portion 51 on the lid member 2 side mounted on the annular shelf portion 31B inside the flange portion 31 on the main container 1 side.
Is fitted, there is an effect that even when the lid member 2 is removed from the main container 1 for eating, the juice component on the ingredient 4 side does not scatter to the outside.

The method for thawing frozen foods according to the present invention is not necessarily limited to the method shown in FIG. 1 in which the frozen foods are put in a plastic container with a lid. That is, the defrosting method of the present invention can also be applied to the case of providing a bowl dish such as a tempura bowl or a cutlet bowl in a restaurant or various dining rooms. In that case, as shown in FIG. 6, a container with a lid made of ceramics is used as the main container 1 and the lid member 2, and when they are thawed and heated, they can be turned over so that they can be provided to the audience as they are. Become. By doing so, the bowl dish can be used as a frozen cooked food even in a restaurant, a Japanese restaurant, a Chinese restaurant, and the like.

[0027]

The method for thawing frozen cooked foods according to the present invention comprises:
As described above, since the second food material side having the fluid food material component that becomes a fluid during thawing and heating is thawed with the second food material side facing down, the fluid food material component that is in a fluidized state during the thawing and heating ( The first ingredient is the broth component in the bowl material)
It does not flow down to the side (such as cooked rice), so these ingredients are thawed and heated while maintaining the state of containing the fluid food ingredients (the state immediately after cooking), and then by turning it upside down, The juicy second ingredient can be placed on one ingredient and used for eating. Therefore, there is a problem in the conventional thawing method, that is, during the thawing and heating, the second food material side on the upper layer side becomes dull with less juice content, or the first food material side on the lower layer side becomes sticky. This can be prevented in advance.

Next, in the frozen cooked food of the present invention, since the upper wall of the lid member serves as the pedestal surface at the time of thawing and heating, the same can be done even when the lidded container is turned upside down and placed on the heating device. The container with the lid can be stably and self-supporting as it is. Further, since the lid member is provided with a volume capable of preventing leakage of the fluid food ingredient from the second food material in a fluidized state, the lidded container containing the frozen cooked food can be turned upside down as it is. It is possible to cook by heating, and it is possible to provide a food material such as a bowl-cooked food in a frozen state, which is an epoch-making effect.

[Brief description of drawings]

FIG. 1 is a vertical sectional view of a frozen cooked food product in a container with a lid according to an embodiment of the present invention.

FIG. 2 is a longitudinal sectional view of the container with the lid shown in FIG. 1 in a separated state.

3 is a plan view of the main container shown in FIG. 2. FIG.

FIG. 4 is an explanatory view of a method for thawing the frozen cooked food contained in the container with the lid shown in FIG. 1.

FIG. 5 is an explanatory diagram of the eating state of the frozen cooked food shown in FIG.

FIG. 6 is an explanatory diagram showing another embodiment of the decompression method of the present invention.

[Explanation of symbols]

1 is a main container, 2 is a lid member, 3 is the first food material, 4 is the second food material, 10 is a container with a lid, 13 is a bottom wall of the main container, 14 is a steam vent hole, 15 is a raised portion, and 23 is a lid. An upper wall of the member, 26 is a heating device, 27 is a pedestal, 31 is a flange portion, and 51 is a flange portion.

Claims (4)

[Claims] 1. A container (10) with a lid, comprising a main container (1) and a lid member (2) for covering the upper part of the main container (1), having a shape-retaining property in a non-frozen state. A frozen first food material (3F) obtained by freezing the food material (3) and a frozen second food material (4F) obtained by freezing the second food material (4) containing a fluid food material component that becomes a fluid in a non-frozen state. And the frozen first foodstuff (3F) located in the main container (1) side and the second frozen foodstuff (4F) located in the lid member (2) side The main container (1) is provided with a volume sufficient to accommodate the entire amount of the thawed first food material (3) and the second food material (4). Lid member (2)
Is provided with a volume that can prevent leakage of the fluid food ingredient from the second food material (4) that is in a fluid state during thawing and heating, while its upper wall (23) is the container with a lid during thawing and heating. Frozen cooked food in a container with a lid, characterized in that it has a shape that also serves as a pedestal surface when placing (10) on a heating device (26). 2. A steam vent hole for discharging steam generated in the container at the time of thawing and heating at an appropriate position on the vessel wall (11) of the main container (1).
(14) is formed, The frozen cooked food in a container with a lid according to claim 1. 3. A part of the bottom wall (13) of the main container (1) is a raised portion.
(15) and vapor vent holes (14) in the raised portion (15)
The frozen cooked food in a container with a lid according to claim 1, wherein the frozen cooked food is formed. 4. A first food material (3) which has a shape-retaining property in a non-frozen state and is positioned in a lower layer when eating.
The frozen first foodstuff (3F) obtained by freezing and the second foodstuff (4) containing the fluid foodstuff component that becomes a fluid in the non-frozen state and positioned in the upper layer at the time of eating are frozen. A method of thawing a frozen cooked food, characterized in that the frozen second food (4F) laminated with a plurality of ingredients is thawed with the frozen second food (4F) side facing down.