JPH1066525A - Frozen food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To readily obtain a food product of good appearance and taste with only once heating by filling the bottom of the vessel with staple food, for example, boiled rice, covering the staple food with a sheet of food on its upper surface, placing a liquid subsidiary food on the sheet food and refrigerating them. SOLUTION: The staple food 2, for example, boiled rice or noodles are charged in the bottom of the vessel 1 and the upper face of the staple food 2 is covered with sheets of food 3, for example, omelet, sheets of vegetable, meat or gelatin. Then, a liquid subsidiary food 4, for example, topping food of starchy sauce, is placed on the sheet food 3 and they are frozen to obtain boiled rice or noodles dressed with liquid starch or curry rice or doria.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to frozen foods, and more particularly, to ankake rice, ankake soba, curry rice,
The present invention relates to a frozen food comprising a main ingredient such as cooked rice and noodles and a cooked liquid side ingredient such as doria and the like, which is eaten by heating in a microwave oven or an oven.

[0002]

2. Description of the Related Art Liquid side ingredients, such as bean curd sauce, bean curd sauce and bean curd sauce, bean curd sauce and bean curd sauce.
Foods that are eaten by soaking, tangling, or mixing so-called sauces with staple ingredients such as cooked rice and noodles are classified into two types: staple ingredients and auxiliary ingredients. There is a type in which side ingredients are directly hung on the ingredients. As the frozen foods, the former type is widely available, but it is necessary to individually heat the main ingredients and the auxiliary ingredients, and it takes time to cook the food. In addition, there are also problems in terms of manufacturing costs, such as individually sealing the main food material and the auxiliary food material, and requiring a specially shaped container.

[0003] The latter type of frozen food does not require individual heating, is simple and can reduce the production cost.
At the time of heating, the main food material absorbs the moisture of the auxiliary food material and swells, so that the texture and taste such as the original texture of the main food material may be lost. In addition, the main food in a portion where the auxiliary food is not applied may be dried or burned due to excessive heating. In addition, the liquid side ingredients sometimes penetrate into the gaps between the main ingredients and impair the aesthetic appearance of the food.

[0004] Therefore, the present invention is a frozen food in which auxiliary ingredients are laid on top of a main ingredient, and when heated in a microwave oven or an oven or the like, without impairing the original texture and taste of the main ingredient. It is an object of the present invention to provide a frozen food in which a main food material and a sub food material can be simultaneously put in an appropriate heating state and a food with excellent appearance can be obtained.

[0005]

Means for Solving the Problems To achieve the above object, the frozen food of the present invention fills the bottom of a container with staple foods such as cooked rice and noodles, and covers the upper surface of the staple food with a sheet-shaped food. In addition, a liquid auxiliary ingredient is placed on the sheet-like ingredient and frozen.

[0006]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 shows an example of a process for producing a frozen food of the present invention, and shows a process for producing a Chinese-style ankake yakisoba. First, FIG.
As shown in (1), the bottom of the container 1 is filled with the noodles that will become the main ingredients 2. As the container 1, a container that has been widely used as a container for this type of frozen food for heating and cooking in a microwave oven can be used, and usually, a container having a size of one serving may be used. In addition, the noodles may be prepared by cooking, for example, fried Chinese noodles, and manufactured by the same procedure as ordinary yakisoba.

Next, as shown in FIG. 1 (B), the upper surface of the noodles is covered with a thin roasted egg serving as a sheet-shaped foodstuff 3. As the sheet-like food material 3, besides thinly baked eggs, various food materials that can be processed into a sheet shape such as vegetables, meat, gelatin sheets, or the like can be used as long as moisture is hardly permeated. They can be used in combination. At this time, it is preferable to cover substantially the entire surface of the main ingredient 2 with the sheet-shaped ingredient 3, and it is possible to prevent the water (juice) of the next liquid auxiliary ingredient from flowing into the main ingredient 2. The escape of moisture (steam) generated from the main food material 2 can be prevented.

[0010] Finally, as shown in FIG. 1 (C), an anion, which is a liquid auxiliary food material 4, is poured onto a sheet-like food material 3. As with the noodles, which are the main ingredient 2, the bean jam can be produced by the same procedure as that for the ordinary Chinese style bean jam. In addition, the sub-foodstuff 4 may be spread over the sheet-like foodstuff 3 with a substantially uniform thickness.
It is preferable from the viewpoint of performing the heating uniformly and further from the viewpoint of preventing overheating of the sheet-shaped foodstuff 3 and the like.

At this time, since the upper surface of the main ingredient 2 is covered with the sheet-shaped ingredient 3, when the auxiliary ingredient 4 is poured, the liquid auxiliary ingredient 4 does not flow into the gap between the main ingredients 2.
In addition, since direct contact can be minimized, it is possible to prevent the main food 2 from absorbing water and swelling at this stage.

[0010] As described above, the container 1 is filled with noodles as the main food material 2, thinly baked eggs as the food material 3 in sheet form, and bean paste as the liquid auxiliary food material 4 in layers from the bottom in order from the bottom. And a predetermined freezing process is performed. As a result, a frozen Chinese-style ankake fried noodle is obtained.

When eating the above-mentioned ankake fried noodles,
A predetermined heat treatment, for example, a heat treatment by a microwave oven is performed. Moisture generated from the main ingredient 2 during this heating is prevented from being dissipated by the sheet-like ingredient 3 and the auxiliary ingredient 4 covering the upper surface, so that the main ingredient 2 is heated by steaming with wrapping. The same state is obtained, and the main food 2 can be uniformly heated in a preferable state without drying or burning of the main food 2.

Further, since the contact between the auxiliary food material 4 and the main food material 2 which have become liquid by heating is minimized as in the case of manufacturing, the liquid auxiliary food material 4 may permeate into the gaps of the main food material 2. In addition, it is possible to maintain a state in which the auxiliary food 4 is laid on the main food 2, to maintain the appearance as a food, and to prevent the main food 2 from swelling due to a large amount of water from the auxiliary food 4. Further, since the drying and scorching of the main ingredient 2 can be suppressed, heating can be performed for a sufficient time to heat the sub ingredient 4, and the main ingredient 2 and the sub ingredient 4 are suitable for eating. It can be heated uniformly to the temperature.

[0013] When eating the above bean noodles after heating, cut the thinly baked egg which is the sheet-shaped food material 3 with chopsticks or a fork and stir so that the noodles and the bean are properly entangled. Can be.

A so-called Chinese bowl is obtained by replacing the main ingredient 2 with ordinary cooked rice, and a so-called Tianjin bowl is obtained by replacing the thinly baked egg of the sheet-shaped ingredient 3 with a crab. . Also, the main ingredient 2 is cooked rice, the auxiliary ingredient 4 is curry sauce, curry rice, the auxiliary ingredient 4 is white sauce, doria, and the auxiliary ingredient 4 is bowl-like, , Each can be obtained. Further, in the case of a sukiyaki bowl or the like, the sliced meat and Chinese cabbage may be appropriately arranged as the sheet-shaped ingredients 3, and if these are not compatible with the food, the sheet-shaped ingredients 3 may be replaced. It may be made as thin as possible, or a colorless and almost tasteless gelatin sheet may be used. As described above, by appropriately combining the main food material 2, the sheet-shaped food material 3, and the auxiliary food material 4, it is possible to convert various types of foods with sauce, which have not been obtained conventionally, into frozen foods.

[0015]

EXAMPLE In a synthetic resin container, 100 g of fried noodles, which had been stir-fried in a conventional manner, were filled in a uniform thickness, and thinly baked eggs were spread over the noodles.
0 g was poured so as to have a substantially uniform thickness. And
A synthetic resin film was heat-sealed and sealed at the opening of the container, and frozen by performing a quick freezing treatment at -37 ° C. After this was stored at −20 ° C. for several days, it was heated in a microwave oven of 500 W for 5 minutes before eating. As a result, the original texture of the noodles is not lost, the appearance of the noodles does not penetrate into the gaps between the noodles, and it can be uniformly thawed by a single heating, without drying or scorching the noodles. The taste and texture were the same as the Ankake Yakisoba.

On the other hand, when the thinly baked egg was not used, the soup was soaked between the noodles in a state in which the bean before the freezing treatment was poured, and the appearance as the soup was lost. Further, after being frozen and heated and eaten in a microwave oven, the noodles swelled and were not crunchy, and were inferior in taste and texture.

[0017]

As described above, according to the present invention,
Various sauces can be hanged on rice or noodles, entangled, mixed and eaten as frozen foods,
At the time of eating, one-time heating makes it easy to obtain good-looking and delicious food.

[Brief description of the drawings]

FIG. 1 is a diagram showing an example of a process for producing a frozen food of the present invention.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 ... Container, 2 ... Main food, 3 ... Sheet food, 4 ... Sub food

Claims (1)

[Claims] 1. A container bottom is filled with main ingredients such as cooked rice and noodles, and an upper surface of the main ingredient is covered with a sheet-shaped ingredient, and a liquid auxiliary ingredient is placed on the sheet-shaped ingredient. Frozen food characterized by being frozen.