JPS63109747A - Layered frozen sauced food contained in container - Google Patents

Abstract

PURPOSE:To obtain the titled food having excellent external appearance and good quality without dried and burned surfaces of ingredient materials by thawing and heating in a microwave oven, by placing frozen sauce containing a specific amount of gelatin in the form of layers on frozen rice. CONSTITUTION:(B) Gelatin in an amount of 2-15% based on the weight ratio of sauce is added to (A) sauce prepared and seasoned with ingredient materials, fats or oils and water and frozen. On the other hand, frozen and cooked rice 4 is put in a container 1, e.g. laminated material of polyethylene, etc., having heat resistance to heating in a microwave oven, cold resistance to freezing preservation, etc., and the above-mentioned frozen sauce 3 containing ingredient materials 5 is contained thereon. The container 1 is then closed with a lid 2 to afford the aimed food. If the ingredient materials and frozen sauce are separate, the frozen sauce is placed on the ingredient materials.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application J] The present invention relates to a layered frozen sauce covered food packaged in a container that has a good appearance as a product and is particularly suitable for thawing and heating in a microwave oven. No need to prepare,
This invention relates to a container-packed layered frozen food covered with sauce that can be extremely easily made into a food covered with sauce of good quality by a one-touch thawing operation such as thawing and heating in a microwave oven.

[Prior Art J] In recent years, various types of frozen foods have become widespread in households, as they do not require much effort to prepare, can be stored for long periods of time, and can be purchased in advance. Food items can also be found.

However, for so-called sauce-covered foods such as hash rice, doria, oyakodon, and gyudon, the final finished product (
If you freeze the sauce (with the sauce on top of the rice) as it is, the sauce and rice will be mixed together, and not only will the appearance of the product be poor, but if you heat it in the microwave, the sauce will come out. The exposed surface of the ingredients became dry or burnt.

Also, if the sauce and cooked rice are formed into layers, the above-mentioned problems regarding glaring and exposed ingredients can be solved, but if the viscosity of the sauce used is relatively high, such as for doria or oyakodon, the surface of the sauce may be layered during thawing and heating. Dryness and scorching occurred in the parts and surrounding areas, and the desired luster and luster peculiar to the sauce were lost.

In addition, if the water content of the sauce such as beef bowl is relatively high, when it is thawed, the water content of the sauce that has been thawed first will migrate into the cooked rice, resulting in the texture of the restored cooked rice becoming sticky. At the same time, cooked rice in a uniformly reconstituted state could not be obtained.

Therefore, the inventors of the present invention have conducted various studies in order to solve the above-mentioned problems and provide frozen sauce-covered foods that are satisfactory in terms of product appearance and quality after restoration.
The above problem was successfully solved by forming frozen sauce containing 5% (weight ratio of sauce) gelatin and frozen cooked rice into a layer in a container.

[Detailed description of the structure] The sauce-covered foods of the present invention include Western-style sauce-coated foods such as hash rice and doria, as well as Japanese and Western dishes such as oyakodon, gyudon, Chinese pieces, etc. This applies to foods that are eaten by pouring sauce over cooked rice, regardless of the inside, and in order to achieve the effects of the present invention, the raw materials of the sauce, the 1lli method, the water content, the oil and fat content, or the types of ingredients are important. , companies, etc. - no questions asked.

The present invention is characterized in that frozen sauce and frozen cooked rice are formed in layers in order from the top inside the container.

By adopting this configuration, the appearance of the product is better than that of frozen food covered with sauce, and the appetite is as good as that of freshly prepared food covered with sauce, even after thawing and heating in a microwave oven, etc. It has a good appearance that appeals to people.

Since the product of the present invention is made up of layers of frozen sauce and frozen cooked rice, even if the viscosity of the food covered with sauce is low, ingredients such as meat pieces and vegetable pieces will be removed from the sauce when thawed in the microwave. Exposure time is short, so ingredients are less likely to dry out or burn.

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

In general, the present invention is characterized in that gelatin is contained in the frozen sauce in an amount of 2 to 15% (weight ratio to the sauce).

As a result, even when thawing sauce-covered foods using high-viscosity sauces such as frozen doria and oyakodon, gelatin's water-retaining ability prevents the surface and surrounding areas of the sauce from burning or drying out, and also maintains the desirable luster characteristic of sauces. The gloss is maintained and a good quality sauced food can be obtained.

Furthermore, by adding gelatin, even when the water content of the sauce is relatively low, such as beef bowl, it is possible to suppress the transfer of moisture in the sauce into the cooked rice during thawing, resulting in cooked rice that is well and uniformly restored. can get.

In addition, syneresis of moisture in the sauce during distribution and storage can be effectively suppressed, and product quality can be maintained.

If the gelatin content is less than 2%, the above-mentioned effects cannot be effectively achieved, while if it exceeds 15%, the cooked rice becomes sticky and has a poor taste, which is not preferable.

It is more preferable that the content is 2.8 to 8.8%.

The method for preparing the container-packed frozen sauce-covered food of the present invention includes 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. Examples include a method in which the sauce is then directly poured onto the frozen cooked rice and frozen, and a method in which the frozen sauce is placed on the cooked rice in a molded container having approximately the same shape as the container.

When this mounting method is used, it is advantageous in terms of production control since it is possible to prepare and store the sauce, and since the cooked rice is subjected to the freezing process alone, the freezing process is completed in a short time, so it is difficult for the cooked rice to become beta. Therefore, even when using the method of injecting the sauce as it is onto frozen cooked rice, which is preferable from the viewpoint of obtaining cooked rice with good taste and texture, in the present invention, the sauce has an appropriate viscosity by adding gelatin. This effectively prevents the sauce from seeping into the cooked rice.

Furthermore, in the present invention, the shape retention of the sauce can be maintained by the coagulation effect of gelatin simply by cooling the sauce.
It is very easy to handle when freezing the sauce or filling it into containers, and it is also possible to place the coagulated sauce on top of cooked rice and freeze both at the same time.

Further, due to the presence of the gelatin, molding operations such as cutting of frozen sauce can be carried out smoothly without causing cracks or the like.

Regarding the form of the product of the present invention, it is not necessary that the frozen 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 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.

Furthermore, adding a thickening agent such as starch is effective in preventing the water in the sauce from seeping into the cooked rice during thawing, making it possible to obtain cooked rice with good taste without a soggy feeling. The emulsifier is effective in suppressing the separation of water and fat during the freezing process.

In this case, the amount of lecithin added is 0.
2 to 0.5% is preferred.

As the frozen cooked rice used in the present invention, cooked rice obtained by ordinary cooking or steaming can be used,
If it is in edible condition, the type of raw rice, moisture content m.
It does not matter whether it is 1α or not.

However, the addition of saccharides such as lactose is effective in suppressing β-ization of cooked rice when subjected to freezing treatment due to its water retention 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 cooked rice grains, thereby suppressing water aggregation on the surface, and as a result, the β In addition to suppressing the drying, it also eliminates the sticky feeling during defrosting, and can also prevent rice grains from forming into clumps.

In addition, the rice cooking process, etc., may be carried out in the final product container.In addition, in the present invention, various ingredients such as vegetable pieces and beef pieces,
It is also possible to fill the frozen container in a layered form as a separate piece from the sauce, or in a state where each piece is independent, thereby further improving the appearance of the product.

In addition, in the case of the above embodiment, as shown in FIG. 2, it is important to position the ingredients layer between the frozen cooked rice and the frozen sauce, especially in order to prevent the ingredients from drying out or burning during thawing and heating in the microwave. preferable.

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 layered frozen sauce-covered food packaged in a container of the present invention has a layered structure, so it looks good as a product, and the ingredients do not dry out or burn when thawed and heated in a microwave oven. You can get good quality sauced food without it.

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

Furthermore, even when the present invention is applied to sauce-covered foods that use high-viscosity sauces such as doria and oyakodon, gelatin's water-holding ability can effectively suppress scorching and drying of the surface and surrounding areas of the sauce. It is possible to maintain the luster and luster of the sauce and to obtain a food coated with sauce of good quality.

In general, even when the present invention is applied to sauce-covered foods using sauces with a relatively high water content, such as frozen beef bowls, cooked rice can be obtained with good texture without stickiness and in a uniformly reconstituted state.

In addition, it is very easy to handle when freezing the sauce or filling it into containers.

[Example] Melt 60 q of butter, stir-fry 90 q of flour, spread it with 80 cc of milk, add 30 cc of white wine, and stir-fry 90 q of flour.
Simmer for ~5 minutes. To this, 1000 g of fried onions, 100 g of pine mushrooms, and 400 g of boiled Shiba shrimp were added, and seasoned with salt and pepper to make a doria sauce.

Thereafter, this was filled into a cylindrical container with a diameter of 70 mm and frozen.

On the other hand, 100 g of cooked rice was prepared by a normal rice cooking process, and it was filled into a tapered container (container for final product) with a diameter of 70 rta and a height of 65+ m and frozen.

The frozen doria sauce cut into approximately 15+n+a thickness (approximately 45 g) was placed on top of the frozen cooked rice (45-thickness) to obtain a container-packed layered frozen sauce covered food of the present invention.

When the product of the present invention was heated in a microwave oven (at 500 W for 4 minutes), there was no dryness or scorching on the surface or periphery of the sauce, and the desired luster and luster peculiar to the sauce were maintained.

Furthermore, the restored state of the cooked rice was uniform and good.

[Example 2] 400 cc of dashi soup, 40 g of sugar, 100 cc of soy sauce.

After simmering 250 g of beef pieces and 100 g of onion pieces for 10 minutes in 45 cc each of sake and mirin, 2 liters of gelatin was added and dissolved to prepare a gyudon sauce.

Thereafter, the container-packed layered frozen sauce-covered food of the present invention was prepared in the same manner as in Example 1.

When the product of the present invention was heated in a microwave oven (500 W) for 4 minutes, gyudon was obtained with no uneven heating, a good chicken flavor and appearance, and rice with no sticky texture.

Furthermore, the sauce had a good gloss with no dryness or burnt appearance.

[Brief explanation of the drawing]

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

Claims (1)

[Claims] A layered frozen sauce-covered food in a container formed by forming layers of frozen sauce containing 2 to 15% (weight ratio of sauce) of gelatin and frozen cooked rice.