JPS6119223B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is a method for producing an instant food that allows a cooked food with excellent flavor and no stickiness to be obtained by heating the frozen food for an extremely short period of time. Existing frozen foods that consist of ingredients and soup include gratin and stew, which are sold in aluminum trays, etc.
Since these are all frozen and packaged in the form of cooked and finished foods, thawing and cooking at home requires at least 20 to 40 minutes (usually more than 30 minutes), and then directly heating frozen items. This creates a large temperature difference between the heating surface of the product and the inside of the product, resulting in severe scorching and evaporation of 40 to 80% of the water in the soup, resulting in loss of flavor. It is literally impossible. In addition, food placed in cooking containers (aluminum trays) may thaw if it takes a long time to arrive from the retail store to your home, causing the risk of the juices leaking out of the tray, which is a major problem. In the present invention, appropriate ingredients are heated without seasoning by boiling them in hot water, etc., and then frozen. Separately, soup in the form of powder, granules, paste, or concentrated soup is used to prepare the ingredients for consumption. By adding water during cooking, the above-mentioned problems with existing frozen foods are solved. On the other hand, dry foods such as packaged instant noodles, instant soups, and instant noodles in cups are also sold. These products are prepared by adding water and boiling or adding hot water, but the added water or hot water is for the purpose of restoring ingredients that have been dried for preservation. In addition to noodles, the only ingredients used for this are currently limited to green onions, wakame, fu, and kamaboko. This is due to quality deterioration due to drying and problems with restorability, but the frozen food of the present invention has no such limitations at all, and in terms of quality, frozen food is less likely to deteriorate. . Therefore, the present invention is a novel product that is distinct from existing dry foods. The ingredients of the present invention include fish, shellfish, poultry, and animal meat, various vegetables, processed wheat products, processed meat products, etc., which are heated with hot water, steam, etc. to the extent that they can be eaten. Since this heating is not intended for seasoning cooking, there is no particular need to use seasonings. The ingredients heat-treated in this way are drained and then frozen. Separately, the soup for flavored cooking is made into powder, granules, paste, or concentrated to prepare a concentrated soup. The above-mentioned ingredients and soup are enclosed or separately packaged in a container made of aluminum, plastic, ceramic, etc. that can be heated over an open flame, or heated in a microwave oven, and which also serves as a cooking container, and then stored frozen. When the soup is to be eaten, a cooked food can be obtained in a short time by adding water or warm water to the soup to give it an appropriate concentration and heating it. In the present invention, the addition of water or hot water before heating is not just to make a moderate soup, but also to provide energy to the frozen product in the present invention. This saves the energy required for thawing and cooking, and the temperature difference within the product is small when cooking from frozen food, making it easy to cook in less than 5 minutes without causing burning. The amount of evaporation is less than 40% of that of the soup. Furthermore, according to the present invention, since the toppings are stored frozen, there is no need to dry the toppings during the manufacturing process, and any foods that are heated to be edible can be used as toppings without any restrictions. Furthermore, there is no need to freeze the concentrated water of the soup, which saves freezing energy during manufacturing and storage. As mentioned above, the present invention provides consumers with unprecedented convenience for frozen foods, especially products with a high water content, and solves the drawbacks of frozen foods that are difficult to prepare. . Furthermore, it enables the use of wide ingredients of excellent quality, which is completely impossible with dry foods. According to the present invention, it is possible to provide processed frozen foods with the same convenience as katsupu noodles and fried noodles in trays, and also to enable the use of any food material as an ingredient, resulting in a variety of nutritionally satisfying products. However, the effects of the present invention will be specifically explained using experimental examples. Experimental Example The following samples were measured for their temperature and weight loss during cooking. Sample No. 1 230 g of water at 20°C Sample No. 2 230 g of the present invention (after adding water) No. 3 230 g of the conventional method No. 1, 2, and 3 are aluminum trays (0.1 mm thick, diameter
150mm, depth 30mm). Tray weight 11g. Stews No. 2 and 3 had 45 g of meat and 40 g of vegetables (onions, potatoes, carrots, etc.) as ingredients. For stew No. 2, 10 g of granulated soup (commercially available cream stew base) and ingredients were placed in a tray at -18°C and frozen, and 135 g of water (20°C) was added during cooking. No.3 uses 10g of granulated soup (same as No.2)
It was dissolved in 135g of hot water, cooled, and then adjusted to 145g, and placed in a tray with the ingredients. All the ingredients were boiled once, drained, and then frozen. The heating test was conducted using an LP gas range (0.1475Kg/Hr), and was heated over high heat until the temperature of all ingredients was 80℃.
The point at which the weight reached the above point was defined as the end point, and the weight at that point was measured. The results are shown in Tables 1 and 2 and the drawings (also graphs regarding the relationship between heating time and product temperature).

【table】

[Table] As is clear from Table 1, the weight loss of the product of the present invention when compared to the food temperature is less than 1/2 that of the conventional method. In addition, the time required was reduced to less than half, as shown in Table 2. The reason for this is that the product of the present invention provides energy by adding water, which has energy, to the freezing tool (-18°C). Another reason for this is that the water portion, which has the largest specific heat and latent heat in frozen foods, is not frozen.
As a result, it has become possible to save time and energy. Furthermore, regarding the problem of burning, in conventional products, only the heating surface (the surface in contact with the tray) begins to boil immediately after heating starts, and burning occurs from that area. Therefore, the surface in contact with the tray is
At the end of heating, the entire surface was scorched. On the other hand, in the product of the present invention, since water is added, local boiling does not occur and there is no problem of burning. Therefore, compared to the conventional method, the result is a marked difference in simplicity and ease of cooking. Next, examples of the present invention will be described. Example 1 Cream stew (in an aluminum tray, for 1 person) Ingredients: 8 pieces of potatoes, sliced onions, corn, carrots, green peas, and macaroni were each boiled in hot water, drained, cooled, and frozen. do. Pork is cut into cubes, heated in a steamer, cooled, and frozen. Weigh the ingredients that have been processed above (40g of pork, 40g of potatoes, 20g of onions,
Corn, carrot, green peas 25g, macaroni 15g
g) Set on an aluminum tray and add 10g of cream soup granules. The top of the weighed and set aluminum tray is shrink-wrapped, then the whole is sealed and stored frozen. To cook this, remove the packaging and
Add 100ml of water or hot water and heat it directly on the gas range or in a toaster oven or oven. Example 2 Beef stew (3 servings for home use in a ceramic container) The ingredients were heat treated in the same manner as in Example 1, and the beef was browned on an iron plate and then steamed.
Ingredients used: 120g of beef, 120g of potatoes,
60g onion, corn, carrot, green peas 75g
g, green beans 45g, beef stew paste
Place 30g in a ceramic container, seal and store in the freezer. To cook this, remove the packaging and approx.
Add 270-300ml of water or warm water and heat with gas. Example 3 Macaroni gratin (for 1 person in an aluminum tray) Vegetables, macaroni, and chicken are steamed and heated, drained, cooled, frozen, weighed, and placed in an aluminum tray. 30g of chicken, 50g of macaroni, 25g of onion, 15g of corn, carrots, green peas, and 30g of gratin mix. The following steps are carried out in the same manner as in Example 1. Example 4 Oden (in an aluminum tray, for 1 person) Ingredients: radish, taro, fish cake, ganmodoki, hanpen, chikuwa, kelp, bag, kanpiyo, meatball (commercially available), bag (deep-fried tofu, shiitake mushroom) , cabbage, mochi), and after washing and cutting, simmer in oden soup for about 60 minutes. After separating the juice, the ingredients are cooled, frozen, and weighed and set in an aluminum tray. For one person: 50 g of radish, 50 g of taro, 20 g of fish cakes, 15 g of ganmodoki, 20 g of hanpen, 30 g of meatballs, 1 bag (20 g of mochi, 5 shiitake mushrooms)
g, cabbage 5g), and kelp 10g. As a base for oden soup, a granular soup base consisting of salt, MSG, sugar, extract, powdered soybean oil, miso, etc. is separately packaged in an aluminum tray and stored frozen. The following steps are carried out in the same manner as in Example 1.

[Brief explanation of the drawing]

The drawing is a graph showing the relationship between heating time and product temperature in experimental examples.

Claims (1)

[Claims] 1 Ingredients such as fish, shellfish, poultry, meat, vegetables, etc. that have been heated to an edible level and frozen, and powdered,
Production of instant food that can be made edible by adding water and heating, which is characterized by placing granular, paste-like soup or concentrated soup in a container that can be heated over an open flame or in a microwave oven, and storing it frozen. Law.