JPS62138153A - Laminar frozen curry and rice put in container - Google Patents

Abstract

PURPOSE:The titled high-quality curry and rice having improved appearance, requiring no tableware separately, obtainable by one operation of thawing, heating, etc., of electronic oven, having improved simplicity, obtained by laying frozen curry sauce and frozen boiled rice in a laminar state. CONSTITUTION:Frozen curry sauce 3 and frozen boiled rice 4 are formed in this order from the top of a container 1 to give the aimed curry and rice. A gelatinizing agent (e.g., gelatin, etc.,) is preferably added to the curry sauce.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a layered frozen curry packaged in a container that has a good appearance as a product and is particularly suitable for thawing and heating in a microwave oven. The present invention relates to a container-packed layered frozen curry that can be made into curry and rice of good quality very easily with a one-touch thawing operation such as thawing and heating in a microwave oven.

[Prior Art] In recent years, various frozen foods have become widely used in households, etc., because they do not take much time to prepare, can be stored for a long time, and can be purchased in advance.

However, with regard to curry rice, which is the most commonly used food at home, there is still no frozen type of curry rice, and only curry sauce is commercially available as a frozen food.

However, when attempting to prepare curry rice using the frozen curry sauce, it is necessary to prepare separate tableware for thawing and eating the sauce, and it is also necessary to prepare cooked rice, which is extremely inconvenient.

Also, if you freeze the finished curry rice with curry sauce on top of the rice, the curry sauce and rice will be mixed together, and not only will the product not look good, but it will be difficult to heat it in the microwave. if you did this,
The surfaces of the ingredients exposed from the curry sauce were dry or burnt, or the cooked rice had progressed to β-oxidation, resulting in a sticky texture that could not be restored to good curry and rice.

Therefore, the inventors of the present invention have conducted various research in order to solve the above problems and provide a frozen curry that is satisfactory in terms of product appearance and convenience. The above problem was successfully solved by forming the film in a layered manner.

[Detailed Description of the Structure J The main feature of the present invention is that the refrigeration force lane and the frozen cooked rice are formed in layers in order from the top inside the container.

By adopting this configuration, the appearance of the finished curry is better than that of frozen curry as it is, and the curry remains as appetizing as freshly made curry and rice even after being thawed and heated in a microwave oven. It has a unique appearance.

Furthermore, since the product of the present invention has frozen curry sauce and frozen cooked rice formed in layers, even if the curry sauce used has a low viscosity, ingredients such as meat pieces and vegetable pieces will be removed from the curry sauce when thawed in the microwave. The exposure time is short, so the ingredients won't dry out or burn.

Furthermore, the product of the present invention does not require separate tableware for heating and restoring and eating, and can be made into good curry and rice in a short time with a one-touch heating and restoring operation using a microwave oven or the like.

The method for preparing the frozen curry in containers of the present invention involves freezing a predetermined amount of cooked rice in a final container, or filling frozen cooked rice in a molded container with approximately the same shape as the final container into a product container. After that, a method of pouring the curry sauce directly onto the frozen cooked rice and freezing it, and a method of placing the frozen curry sauce on the cooked rice in a molded container having approximately the same shape as the container are exemplified. .

When this mounting method is used, it is advantageous in terms of production control since it is possible to make frozen curry sauce in advance.

When using the method of injecting the curry sauce directly onto frozen cooked rice, thickeners such as various starches may be added to the curry sauce, or the curry sauce may be cooled in advance to increase the viscosity of the curry sauce. It is desirable to suppress seepage into the cooked rice.

In addition, if the shape retention of the curry sauce can be maintained using a gelling agent such as gelatin, it is also possible to store the curry sauce solids in frozen cooked rice and then freeze it. It is also possible to carry out the treatment simultaneously in the final product container.

However, from the viewpoint of suppressing β-ization of cooked rice, it is desirable to subject the cooked rice to freezing treatment alone and to complete the freezing treatment in a short time, as in the above-mentioned mounting method.

In the form of the product of the present invention, it is not necessary that the frozen curry sauce covers the entire surface of the frozen cooked rice, and it is also possible to store it in a container with a space between the two layers.

Furthermore, in the present invention, the shape of the frozen curry sauce or frozen cooked rice does not necessarily have to match the shape of the product container at its periphery, nor does it need to mold the top and bottom surfaces into a flat shape.

Next, the curry sauce used in the curry of the present invention is as follows:
All kinds of curry sauces in the world can be applied, and in order to achieve the effects of the present invention, the raw materials, preparation method, moisture content, oil and fat content, and types and amounts of ingredients are not important. do not have.

However, in the present invention, if a gelling agent such as gelatin is added to the curry sauce, the curry sauce will be given coagulability, making it very easy to handle when freezing or filling the curry sauce into containers, and it will also be easier to handle after freezing. Also, it is advantageous in that molding operations such as cutting can be carried out without causing cracks or the like.

Among these gelling agents, gelatin has excellent water retention properties, so it is effective in preventing water separation of source water and maintaining its shape retention during distribution.

In this case, the amount of gelatin added is preferably about 3.5% by weight of the sauce.

Furthermore, addition of a thickener such as starch is effective in preventing syneresis during thawing, and an emulsifier such as lecithin is effective in suppressing separation of water and oil during the freezing process.

In this case, the amount of lecithin added is preferably 0.2 to 0.5% by weight relative to the curry sauce.

As the frozen cooked rice used in the present invention, cooked rice obtained by ordinary cooking or steaming can be used,
The type of raw rice, moisture content, and degree of gelatinization do not matter as long as it is in an edible state.

However, the addition of saccharides such as lactose is effective in suppressing β-ization of cooked rice during freezing treatment due to its water-retaining effect. The amount added is preferably about 10% (weight ratio) to cooked rice.

Furthermore, if an emulsion of oil and water mixed with an emulsifier such as lecithin is added to cooked rice, an emulsion film is formed on the surface of the rice grains, thereby suppressing water aggregation on the surface, and as a result, the β In addition to suppressing the rice grains from becoming sticky, it also eliminates the sticky feeling during thawing, and can also prevent the rice grains from forming into clumps.

Further, the cooked rice preparation such as the rice cooking process may be performed in the final product container.In addition, in the present invention, various ingredients such as vegetable pieces and beef are layered separately from the curry sauce. Alternatively, it is also possible to fill a freezing container in a state where multiple pieces are independent, and the appearance of the product can be further improved.

In addition, in the case of the above embodiment, as shown in FIG. 2, positioning the ingredients layer etc. between the frozen cooked rice and the frozen curry sauce layer particularly prevents the ingredients from drying or burning during thawing and heating in a microwave oven. preferred above.

Next, the container used in the present invention preferably has heat resistance sufficient to withstand heating in a microwave oven, and is further required to have cold resistance and water resistance sufficient to withstand frozen storage. The container is required to be mainly made of a material that transmits high frequencies, such as synthetic resin such as polyethylene or polypropylene, various paper materials, or laminate materials thereof.

Regarding the shape of the container of the present invention, any shape may be used, such as a bowl type, a cup type, or a rectangular type, and the size thereof is not limited.

[Effects of the present invention] The containerized layered frozen curry of the present invention has a layered structure, so it looks good as a product, and the ingredients do not dry out or burn even when thawed and heated in a microwave oven. It can be used as curry rice of good quality.

In addition, the product of the present invention does not require the time and effort of preparing tableware at home, etc., and can be eaten by simply performing a thawing/heating operation such as heating in a microwave oven for a short time or heating in boiling water.

[Example] Curry sauce 70g, water 150g, gelatin 20g, as ingredients 200g beef pieces, onion pieces 250 (+) After preparing a curry sauce by a conventional method using the above raw materials, it was formed into a cylinder with a diameter of 70mm. After filling into a mold container, it was frozen.

On the other hand, prepare 100 g of cooked rice using normal rice cooking process, and place it in a tapered container with a diameter of 70 mm and a height of 60 mm (
After filling into final product containers), it was frozen.

The frozen curry sauce cut into approximately 15 mm thick pieces (approximately 45 g) was placed on top of the frozen cooked rice (45 mm thick) to obtain the containerized layered curry of the present invention.

When the product of the present invention was heated in a microwave oven (500 W) for 4 minutes, curry rice with good flavor and appearance was obtained without any uneven heating.

[Brief explanation of drawings]

1 and 2 are cross-sectional views showing embodiments of the present invention.

Claims (1)

[Claims] A layered frozen curry packaged in a container made by layering frozen curry sauce and frozen rice.