JPH10127260A - Soup, sauce capable of being quickly cooked and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a soup or sauce used as a frozen or chilled food and capable of being quickly cooked in a short thawing time or in a short warming time, and to provide a method for producing the same. SOLUTION: A soup 10 is frozen and packed in a packing bag 12 in a frozen state. Innumerable bubbles 14 are formed in the frozen soup 10. When the frozen soup 10 is thawed by the use of a microwave oven, the frozen soup 10 is put in the microwave oven and subsequently thawed by the irradiation of microwaves. Since the innumerable bubbles 14 are formed in the frozen soup 10, the electromagnetic waves of the microwave oven are transmitted to the innumerable bubbles 14 formed over the central, middle and outer parts of the frozen soup 10, thus enabling to shorten the thawing time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a soup, a sauce, and a method for producing the soup, which are mainly used for frozen foods and refrigerated foods, and are capable of rapidly cooking frozen foods and refrigerated foods.

[0002]

2. Description of the Related Art Conventionally, heat-processed frozen foods and heat-processed refrigerated foods have been proposed. Since these frozen foods and refrigerated foods are rapidly frozen and rapidly refrigerated after being heat-processed, they are excellent in taste, flavor, quality and the like of foods and widely used in the food field. In addition, when cooking these heat-processed frozen foods or heat-processed refrigerated foods, the cooking is completed simply by performing thawing and thawing operations using a microwave oven, which is convenient and widely used. By the way, among these heat-processed frozen foods and heat-processed refrigerated foods, there are foods using soups and sauces such as udon and meat sauce spaghetti. When thawing or thawing these types of frozen or chilled foods, use a microwave oven to thaw and thaw, but the soups and sauces are in a state of ice or solidified soups and sauces. Thawing and refrigeration time becomes longer, and as a result, there is a problem that the cooking time of these heat-processed frozen foods and heat-processed refrigerated foods becomes longer.

[0003]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and is capable of rapid cooking with a short thawing and thawing time even though it is a soup or sauce used for frozen foods and refrigerated foods. The present invention provides a soup, a sauce and a method for producing the same.

[0004]

According to the first aspect of the present invention,
A soup or sauce used for frozen foods, wherein countless air bubbles are formed in the frozen soup or sauce. The invention according to claim 2 is characterized in that the soup or sauce used for frozen food is agitated to form countless bubbles inside the soup or sauce, and then the sauce or soup is frozen. The invention according to claim 3 is characterized in that air is injected into soups and sauces used for frozen foods and frozen in a state in which bubbles are formed in the soups and sauces, and countless bubbles are generated inside the frozen soups and sauces. It is characterized by forming. The invention according to claim 4 is a soup or sauce used for frozen food, characterized in that it is formed like shaved ice. The invention according to claim 5 is characterized in that a soup or a sauce used for frozen food is cooled while being stirred to be in a shaved ice state. The invention according to claim 6 is characterized in that the soup or sauce used for frozen food is frozen to be in an ice state, and then the soup or sauce in the ice state is scraped to be in a shaved ice state. The invention according to claim 7 is a soup or sauce used for refrigerated food, wherein countless air bubbles are formed in the soup or sauce that has been cooled and is in an agar state. The invention according to claim 8 is characterized in that the soup or sauce used for refrigerated food is stirred to form a myriad of bubbles inside the soup or sauce, and then the soup or sauce is cooled to an agar state. I have.
The invention according to claim 9 is characterized in that air is injected into soups and sauces used for refrigerated food and cooled in a state where bubbles are formed in the soups and sauces, and countless bubbles are formed inside the agar-state soups and sauces. It is characterized by forming. The invention according to claim 10 is a soup or sauce used for frozen food, characterized in that it is in a crushed agar state. An eleventh aspect of the present invention is characterized in that a soup or a sauce used for frozen food is cooled and crushed into an agar state while stirring. According to a twelfth aspect of the present invention, after the soup or sauce used for refrigerated food is put into the agar state, the soup or sauce in the agar state is put into the crushed agar state.

[0005]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 shows an embodiment of a soup and sauce capable of being rapidly cooked according to the present invention. In addition,
In this specification, the same components are denoted by the same reference numerals, and redundant description will be omitted. In this embodiment, a soup that can be rapidly cooked and a frozen soup used for frozen udon are shown as an example of a sauce. As shown in FIG. 1, a frozen soup 10 according to the present invention is frozen in an ice state and packed in a packaging bag 12. Countless bubbles 14 are formed inside the frozen soup 10. When the frozen soup 10 is to be thawed in a microwave oven, the frozen soup 10 is placed in a microwave oven and the range is increased and thawed.
Since an infinite number of bubbles 14 are formed inside, the electromagnetic wave of the microwave oven is simultaneously transmitted to an infinite number of bubbles 14 formed over the central portion, the middle portion, and the outer portion of the frozen soup 10, so that the thawing time can be reduced. . For this reason, frozen soup 1
0 can be shortened, so that the cooking time of frozen udon is about 50 times shorter than that of conventional frozen udon.
%.

FIG. 2 shows an embodiment of a method for producing a soup or sauce capable of being rapidly cooked according to the present invention. In this embodiment, a method of manufacturing the frozen soup 10 is shown as an example of a method of manufacturing a soup and a sauce that can be rapidly cooked. When manufacturing the frozen soup 10,
First, add boiled and dried bonito and water to the kettle 15 and heat it to remove the dashi, add soy sauce and mirin, and add udon soup 1
6 is manufactured. Then, about 10% by weight of carrageenan as a thickener is added to the udon soup 16, and the udon soup 16 is stirred by a stirrer. Then, the udon soup 16 becomes sticky due to carrageenan and becomes in a soft cream state. In addition, air enters the udon soup 16 which has been brought into a soft cream state by stirring, so that the udon soup 1
Numerous bubbles 14 are formed in 6. Then, the udon soup 16 is packed in the packaging container 12 and rapidly frozen at a temperature of 18 degrees below zero to produce the frozen soup 10 in which the bubbles 14 are formed innumerably.

[0007] In order to facilitate the formation of air bubbles 14 in the udon soup 16, air is blown onto the udon soup 16 in a soft cream state using a compressor or the like at the time of stirring to force air into the udon soup 16. You may put it in.

FIG. 3 shows an embodiment of a method for producing a soup or sauce capable of being rapidly cooked according to a third aspect of the present invention. This embodiment also shows a method of manufacturing the frozen soup 10. First, the udon soup 16 is placed in a production container 20 shown in FIG. The production container 20 has an air generator 22 built therein so that air can be discharged from the hole 22A. Therefore, bubbles 14 are formed in the udon soup 16 in the manufacturing container 20. Then, by rapidly freezing the udon soup 16 in this state, the udon soup 16 in an ice state in which countless bubbles 14 are formed inside is formed. Finally, the frozen soup 10 is manufactured by cutting the iced udon soup 16 into a predetermined size and packing it in the packaging bag 12.

FIG. 4 shows an embodiment of a soup and a sauce which can be rapidly cooked according to the present invention. This embodiment also shows a soup that can be rapidly cooked and a frozen soup used for frozen udon as an example of a sauce. As shown in FIG. 4, the frozen soup 30 according to the present invention is obtained by forming the udon soup 16 into a shaved ice state and packing it in the packaging bag 12. Accordingly, since the frozen soup 30 is in the state of shaved ice, the surface area becomes large. When the frozen soup 30 is to be thawed in a microwave oven, the frozen soup 30 is placed in a microwave oven and the range is increased and thawed.
Since it is in the shaved ice state, the electromagnetic wave of the microwave oven having a large surface area hits the frozen soup 30 all at once, and the thawing time can be reduced. For this reason, the thawing time of the frozen soup 30 can be shortened, so that the cooking time of the frozen udon can be reduced by about 50% as compared with the cooking time of the conventional frozen udon.

FIG. 5 shows an embodiment of a method for producing a soup and a sauce capable of being rapidly cooked according to the present invention. As an example of a method for manufacturing a soup and a sauce that can be rapidly cooked, a method for manufacturing the frozen soup 30 is shown.
First, the udon soup 16 is put in the production container 32. A cooling unit 34 is formed outside the manufacturing container 32. A rotating pin 38 that is rotated by a motor 36 is hung inside the manufacturing container 32, and a stirring piece 40 and a scraping piece 42 protrude from the rotating pin 38. Therefore, when the udon soup 16 freezes and adheres to the wall surface 32A of the manufacturing container 32 by cooling the cooling unit 34, the scraper 42 scrapes the frozen udon soup 16 and moves it inside the manufacturing container 32. On the other hand, the udon soup 16 that has not been frozen moves to the inner side surface of the manufacturing container 32 and is cooled by the cooling unit 34, and the wall surface 32A of the manufacturing container 32 is cooled.
And is scraped off by the scraping pieces 42. By repeating this, the frozen soup 30 in a shaved ice state is produced inside the production container 32. Finally, the frozen soup 30 in the form of shaved ice is packed in the packaging bag 12 to manufacture the frozen soup 30.

FIG. 6 shows an embodiment of a method for producing a soup or sauce capable of being rapidly cooked according to the present invention. This embodiment also shows a method of manufacturing the frozen soup 30. The udon soup 16 is placed in a production container 44 and frozen as shown in FIG. The frozen udon soup 16 is taken out of the production container 44 and scraped like shaved ice to produce a frozen soup 30 in a shaved ice state. Finally, the frozen soup 30 in the form of shaved ice is packed in the packaging bag 12 to manufacture the frozen soup 30.

FIG. 7 shows an embodiment of a soup and a sauce capable of being rapidly cooked according to the present invention. In this embodiment, a chilled soup used for chilled udon is shown as an example of a soup that can be rapidly cooked and a sauce. As shown in FIG. 7, the chilled soup 50 according to the present invention is prepared by adding about 10% by weight of the carrageenan as a thickener to the udon soup 16 and cooling the mixture at 0 to 10 degrees Celsius to form an agar state. In the packaging bag 12. In the refrigerated soup 50, countless bubbles 14 are formed. When the refrigerated soup 50 is to be refrigerated in a microwave oven, the refrigerated soup 50 is put in and the range is increased to refrigerate the refrigerated soup. Is refrigerated soup 50
To the bubbles 14 formed at the center, middle, and outer portions of the container at once. For this reason, the time required for defrosting the refrigerated soup 50 can be shortened, so that the cooking time of refrigerated udon can be reduced by about 70% as compared with the conventional refrigerated udon.

FIG. 8 shows an embodiment of a method for producing a soup or sauce capable of being rapidly cooked according to the present invention. In this embodiment, a method for manufacturing the refrigerated soup 50 is shown. When the chilled soup 50 is manufactured, FIG.
About 10% by weight of the carrageenan as a thickener is added to the udon soup 16 made by the kettle 15 indicated by (1), and the mixture is stirred with a stirrer for several minutes. Then, the udon soup 16 becomes a soft cream state by stirring and contains air, so that countless bubbles 14 are formed in the udon soup 16. Next, the udon soup 16 is packed in a packaging bag 12 and cooled at a temperature of 0 ° C. or more and 10 ° C. or less, whereby the refrigerated soup 50 in an agar state in which countless bubbles 14 are formed therein is manufactured.

The air bubbles 14 may be more easily formed by forcibly injecting air into the soft noodle soup 16 using a compressor or the like.

FIG. 9 shows an embodiment of a method for producing a soup or sauce capable of being rapidly cooked according to the present invention. This embodiment also shows a method of manufacturing the refrigerated soup 50. First, the udon soup 16 to which about 10% by weight of the carrageenan as a thickener is added is put into a production container 20 as shown in FIG. Since the production container 20 has an air generator 22 built therein, air bubbles 1 are contained in the udon soup 16.
4 are formed. Then, in this state, the udon soup 16 is cooled at a temperature of 0 to 10 degrees Celsius to form an agar-shaped refrigerated soup 5 in which countless bubbles 14 are formed inside.
0 is created. Finally, the refrigerated soup 50 is manufactured by cutting the refrigerated soup 50 in the agar state into a predetermined size and packing it in the packaging bag 12.

FIG. 10 shows an embodiment of a soup and a sauce capable of being rapidly cooked according to the tenth aspect. In this embodiment, a chilled soup 60 is shown. As shown in FIG. 10, the refrigerated soup 60 according to the present invention is prepared by adding about 10% by weight of the carrageenan as a thickener to the udon soup 16 and cooling the mixture to 0 to 10 degrees Celsius to form an agar state. In this state, it is packed in the packaging bag 12.
Therefore, the refrigerated soup 60 has a large surface area. When the refrigerated soup 60 is defrosted in a microwave oven, the refrigerated soup 60 is placed in a microwave oven and the range is increased to refrigerate the refrigerated soup 60. It hits the surface of the soup 60 all at once, so that the refrigeration time can be reduced. Therefore, the time required for defrosting the refrigerated soup 60 can be shortened, so that the cooking time for chilled udon can be reduced by about 70% as compared with the cooking time for conventional chilled udon.

FIG. 11 shows an embodiment of a method for producing a soup or sauce capable of being rapidly cooked according to the present invention.
In this embodiment, a method for manufacturing the refrigerated soup 60 is shown. First, the udon soup 16 to which about 10% by weight of the carrageenan as a thickener is added is put into the production container 32. A cooling unit 3 is provided outside the manufacturing container 32.
4 is formed, the cooling unit 34 is cooled, so that the udon soup 16 near the wall surface 32A of the production container 32 is cooled.
Is cooled and becomes agar. In this state, the scraper 42 is moved inside the scraper. Thereby, the inner udon soup 16 moves to the vicinity of the wall surface 32 </ b> A of the manufacturing container 32 and is scraped off by the scraping pieces 42. As a result, a crushed agar refrigerated soup 60 is produced inside the production container 32.
Finally, the crushed chilled soup 60 is packed in the packaging bag 12 to manufacture the chilled soup 60.

FIG. 12 shows an embodiment of a method for producing a soup or sauce capable of being rapidly cooked according to the twelfth aspect.
In this embodiment, a method for manufacturing the refrigerated soup 60 is shown. About 10% of the carrageenan as a thickener
The udon soup 16 to which the weight percent has been added is put into a production container 44 as shown in FIG. 12, and cooled at a temperature of 0 to 10 degrees Celsius. The cooled udon soup 16 which has become agar is crushed and packed in the packaging bag 12. Thus, the chilled soup 60 is manufactured.

In the embodiment, carrageenan is added as a thickener to make the udon soup 16 into a soft cream state or an agar state. However, when the sauce itself has a viscosity such as a spaghetti meat sauce, It is not necessary to add a thickener.

By increasing or decreasing the size of the air bubbles 14, thawing soup and sauce can be achieved.
The thawing time may be adjusted. Alternatively, the soup or the soup in the shaved ice state or the crushed agar state or the size of the soup may be changed to adjust the thawing time and the thawing time of the soup and the sauce.

In the examples, carrageenan obtained from seaweed was used as a thickener. However, the present invention is not limited to this. Examples of thickeners for synthetic additives include sodium alginate, cellulose derivatives, starch derivatives, and polyacrylics. Sodium acid is a natural additive thickener as alginic acid obtained from seaweed, pectin obtained from fruit, carob bean gum obtained from seeds, guar gum, locust pea gum, gum arabic obtained from sap, xanthan gum obtained from fermentation products Of course, gelatin obtained from animal, bullrun, and animal can also be used. Further, since the viscosity of the thickener is reduced by heating in a microwave oven or the like, there is no discomfort due to the addition of the thickener when eating.
In the examples, about 10% by weight of the thickener was added, but the amount to be added is generally in the range of 3% to 30% by weight.

In the embodiments of claims 7, 8, and 9, the thickener is added to form the bubbles 14, but an edible foaming agent such as soybean saponin is used instead of the thickener. May be added to form the bubbles 14. The amount of the edible foaming agent generally ranges from 3% by weight to 30% by weight.

In the embodiment, the frozen soup of frozen udon and the chilled soup of chilled udon are shown as examples. However, the present invention is not limited to this. For example, spaghetti meat sauce,
May be applied to sauces and soups such as curry sauce, stew sauce, cream soup soup, ramen soup, soup powder soup, oden soup, porridge soup, zoni soup, porridge soup, etc. Of course. In the examples, the soup to be added to the frozen udon noodles or the chilled udon noodles is shown, but it is a matter of course that the sauce or the soup may be used alone.

[0024]

As described above, the soup and sauce which can be rapidly cooked according to the present invention are capable of forming countless bubbles in the soup or sauce, or shaving the soup or sauce itself into a shaved ice state or a crushed agar state. When cooked in a microwave oven, electromagnetic waves from the microwave are transmitted to soups and sauces with increased air bubbles and surface area, so that the sauces and soups can be thawed and refrigerated in a short time. It has an excellent effect that the cooking time of food can be shortened. In addition, the method for producing sauces and soups that can be rapidly cooked according to the present invention has an excellent effect that sauces and soups that can be quickly thawed and refrigerated can be produced.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a soup and sauce capable of rapid cooking according to claim 1.

FIG. 2 is a process diagram showing a part of a method for producing a soup and a sauce capable of being rapidly cooked according to claim 2;

FIG. 3 is a process chart showing a part of a method for producing a soup and a sauce capable of being rapidly cooked according to claim 3;

FIG. 4 is a cross-sectional view of a soup and a sauce that can be rapidly cooked according to claim 4;

FIG. 5 is a process diagram showing a part of a method for producing a soup and a sauce capable of being rapidly cooked according to claim 5;

FIG. 6 is a process chart showing a part of a method for producing a soup and a sauce capable of being rapidly cooked according to claim 6;

FIG. 7 is a cross-sectional view of a soup and sauce capable of rapid cooking according to claim 7;

FIG. 8 is a process chart showing a part of a method for producing a soup and a sauce capable of being rapidly cooked according to claim 8;

FIG. 9 is a process chart showing a part of a method for producing a soup and a sauce capable of being rapidly cooked according to claim 9;

FIG. 10 is a sectional view of a soup and a sauce capable of being rapidly cooked according to claim 10;

FIG. 11 is a process chart showing a part of the method for producing a soup and a sauce capable of being rapidly cooked according to claim 11;

FIG. 12 is a process chart showing a part of a method for producing a soup and a sauce capable of being rapidly cooked according to claim 12;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 ... Frozen soup 12 ... Packaging bag 14 ... Air bubbles 30 ... Frozen soup 50 ... Refrigerated soup 60 ... Refrigerated soup

Claims (12)

[Claims] 1. A soup or sauce that can be used for frozen food, wherein countless air bubbles are formed in the soup or sauce in a frozen state. 2. The rapid cooking method according to claim 1, wherein the soup or the sauce used in the frozen food is stirred to form countless air bubbles inside the soup or the sauce, and then the sauce or the soup is frozen. Possible soup and sauce manufacturing methods. 3. Injecting air into soups and sauces used for frozen foods and freezing in a state where bubbles are formed in the soups and sauces to form countless bubbles inside the frozen soups and sauces. The method for producing a soup and a sauce capable of being rapidly cooked according to claim 1, characterized in that: 4. A soup or sauce used for frozen foods, wherein the soup and sauce can be rapidly cooked and are shaped like shaved ice. 5. The method according to claim 4, wherein the soup or sauce used for the frozen food is cooled to a shaved ice state while stirring. 6. The quick-cookable food according to claim 4, wherein the soup or sauce used for the frozen food is frozen to an ice state, and then the soup or sauce in the ice state is scraped to a shaved ice state. How to make soups and sauces. 7. A soup or sauce that can be rapidly cooked, wherein the soup or sauce is used for refrigerated foods, wherein countless air bubbles are formed in the soup or sauce that has been cooled and is in an agar state. 8. The soup or sauce used for chilled food is stirred to form countless bubbles inside the soup or sauce, and then the soup or sauce is cooled to agar. 8. The method for producing a soup and sauce capable of being rapidly cooked according to 7. 9. A method in which air is injected into a soup or sauce used for refrigerated food and cooled in a state where bubbles are formed in the soup or sauce, and countless bubbles are formed inside the soup or sauce in an agar state. The method for producing a sauce and soup according to claim 7, wherein the sauce and soup can be rapidly cooked. 10. A soup or sauce used for frozen food, wherein the soup and the sauce can be rapidly cooked, which are in a crushed agar state. 11. The method for producing a soup and a sauce that can be rapidly cooked according to claim 10, wherein the soup and the sauce used for the frozen food are cooled to a crushed agar state while stirring. 12. The rapid-cookable sauce and soup according to claim 10, wherein the soup or sauce used for refrigerated food is made agar, and then the agar soup or sauce is made into a crushed agar. Manufacturing method.