JPWO2020250999A1 - Manufacturing method of frozen food for vacuum cooking and frozen food for vacuum cooking - Google Patents

Abstract

Utilizing the characteristics of the steam mode of the steam convection oven, we provide frozen foods for vacuum cooking that can easily cook excellent quality dishes. A frozen food for vacuum cooking 1 in which a frozen uncooked food 20 and a seasoning liquid 30 are sealed in a heatable sealed container 10, and the cooking condition 11 by a steam convection oven is displayed on the sealed container 10. Has been done. A plurality of uncooked foods 20 having a weight variation of 10% or less are enclosed in the sealed container 10. The sealed container 10 is a pouch, and is enclosed so that a plurality of uncooked ingredients 20 do not overlap when the pouch 10 is placed flat.

Description

The present invention relates to a frozen food for vacuum cooking in which an uncooked food material frozen and a seasoning liquid are sealed in a heatable sealed container, and a method for producing the frozen food for vacuum cooking.

In recent years, the introduction of steam convection ovens has been increasing as a heating device for mass cooking in restaurants and the like. A steam convection oven is a convection oven in which hot air is forcibly convected by a fan, and a steam generator is attached. In three modes: baking (oven mode), steaming (steam mode), and steaming (combi mode). You can use cooking properly. Focusing on the function of such a steam convection oven, foods for steam convection ovens that can be easily cooked have been developed.

For example, there is an okonomiyaki semi-cooked product for a steam convection oven in which konjac flour is mixed in the ingredients (see Patent Document 1). In the okonomiyaki semi-cooked product for the steam convection oven of Patent Document 1, the water of the cabbage that does not evaporate by cooking in the steam convection oven is retained without gelling by the konjac powder, so that the water leaks to other ingredients and dough. It can be baked without letting it.

Japanese Unexamined Patent Publication No. 2006-345705

By the way, in the steam mode of the steam convection oven, by heating the target while keeping the steam saturated in the processing chamber, the heating temperature can be controlled in units of 1 ° C. for cooking. By utilizing these characteristics, it is possible to cook a wider variety of dishes. However, the okonomiyaki semi-cooked product for the steam convection oven of Patent Document 1 is a food for steam-baking cooking in the combination mode, and does not take advantage of the feature of the steam mode that the heating temperature can be controlled in units of 1 ° C. Therefore, it is desired to develop foods assuming cooking in steam mode.

The present invention has been made in view of the above problems, and is a frozen food for vacuum cooking capable of easily cooking excellent quality food by utilizing the characteristics of the steam mode of a steam convection oven, and a frozen food for vacuum cooking. The purpose is to provide a method for producing food.

The characteristic composition of the frozen food for vacuum cooking according to the present invention for solving the above problems is
A frozen food for vacuum cooking in which a frozen uncooked food and a seasoning liquid are sealed in a heatable sealed container.
The sealed container is labeled with cooking conditions in a steam convection oven.

According to the frozen food for vacuum cooking of this configuration, the cooking conditions by the steam convection oven are displayed on the sealed container, so that the temperature can be controlled by taking advantage of the characteristics of the steam mode that can control the heating temperature in 1 ° C units. Since it becomes easy to carry out important vacuum cooking under the optimum cooking conditions, it is possible to easily cook excellent quality food. In addition, by enclosing the frozen uncooked food and the seasoning liquid in a heatable sealed container, the uncooked food can be thawed and vacuum cooked at the same time. It is possible to suppress changes in ingredients such as shrinkage.

In the frozen food for vacuum cooking according to the present invention
The uncooked food is preferably an uncooked food.

In general, when unheated frozen foodstuffs that have not been heat-denatured before freezing are thawed and then cooked, the foodstuffs tend to collapse. In the frozen food for vacuum cooking having this configuration, by displaying the appropriate cooking conditions according to the ingredients, it becomes easy to perform appropriate vacuum cooking using the steam convection oven, so that there are no uncooked ingredients. Even if it is a cooked food, it is possible to suppress the occurrence of boiling collapse during cooking.

In the frozen food for vacuum cooking according to the present invention
It is preferable that the sealed container is filled with a plurality of the uncooked ingredients having a weight variation of 10% or less.

In vacuum cooking, it is important to keep the core temperature of the food at a constant temperature for a predetermined time. According to the frozen food for vacuum cooking of this configuration, a plurality of uncooked foods having a weight variation of 10% or less are enclosed in a sealed container, so that vacuum cooking can be performed in a steam convection oven under the indicated cooking conditions. When this is done, the change in the core temperature is the same among the plurality of foodstuffs, and the time for the core temperature to be constant is the same, so that it is possible to cook a dish of uniform quality.

In the frozen food for vacuum cooking according to the present invention
The sealed container is a pouch, and it is preferable that the pouch is sealed so that the plurality of uncooked ingredients do not overlap when the pouch is placed flat.

According to the frozen food for vacuum cooking of this configuration, the sealed container is a pouch, and when the pouch is placed flat, multiple uncooked ingredients are enclosed so that they do not overlap, so that the food is cooked in a steam convection oven. Since the contact between the foodstuffs is sometimes suppressed, it is possible to prevent the shape of the foodstuffs from being damaged due to boiling or the like.

In the frozen food for vacuum cooking according to the present invention
It is preferable that the seasoning liquid is interposed between the plurality of uncooked foods so that the plurality of uncooked foods do not come into contact with each other.

According to the frozen food for vacuum cooking having this configuration, the seasoning liquid is interposed between the plurality of uncooked foods so that the plurality of uncooked foods do not come into contact with each other, so that the frozen food for vacuum cooking is transported. Since the uncooked foods do not sometimes come into contact with each other, it is possible to prevent the shape of the uncooked foods from being damaged.

In the frozen food for vacuum cooking according to the present invention
The encapsulation ratio of the uncooked food to the seasoning liquid is preferably 75:25 to 60:40 in terms of weight ratio.

According to the frozen food for vacuum cooking of this configuration, when the encapsulation ratio of the uncooked food and the seasoning liquid is within the above range, when heated by the steam convection oven under the cooking conditions indicated on the sealed container, It is possible to prevent the shape of the uncooked food from being damaged due to boiling or the like. Further, even during the transportation of the frozen food for vacuum cooking, it is possible to prevent the shape of the uncooked food from being impaired due to the contact between the uncooked foods.

In the frozen food for vacuum cooking according to the present invention
The cooking conditions preferably include the heating temperature by the steam convection oven and the heating time.

According to the frozen food for vacuum cooking having this configuration, vacuum cooking is performed using a steam convection oven in which the heating temperature can be set in units of 1 ° C. by including the heating temperature by the steam convection oven and the heating time. In some cases, it becomes easy to heat at an appropriate temperature for an appropriate time according to the type of food or dish. As a result, it is possible to cook a dish of excellent quality by preventing the shape of the food material from being impaired due to boiling and the like and the texture of the food material from being impaired.

In the frozen food for vacuum cooking according to the present invention
The uncooked ingredients are potatoes or root vegetables.
The cooking conditions are preferably such that the heating temperature is 92 to 95 ° C. and the heating time is 47 to 53 minutes.

According to the frozen food for vacuum cooking of this composition, by vacuum cooking in a steam convection oven under the above cooking conditions, it is possible to easily obtain excellent quality potatoes or root vegetables that have been stained with taste without simmering. You can cook simmered food.

In the frozen food for vacuum cooking according to the present invention
The uncooked ingredients are shrimp or shellfish,
The cooking conditions are preferably such that the heating temperature is 67 to 73 ° C. and the heating time is 32 to 38 minutes.

According to the frozen food for vacuum cooking having this configuration, by performing vacuum cooking in a steam convection oven under the above cooking conditions, the shrimp or shellfish are not excessively shrunk, and the texture is easily moist and excellent. You can cook quality shrimp or shellfish dishes.

The characteristic configuration of the method for producing a frozen food for vacuum cooking according to the present invention for solving the above problems is
A method for producing frozen foods for vacuum cooking in which uncooked foods and seasoning liquids are sealed in a heatable sealed container.
The frozen foodstuff at −10 ° C. or lower and the seasoning liquid at 5 ° C. or lower are sealed in the sealed container while maintaining the surface temperature of the sealed container at 5 ° C. or lower. Encapsulation process and
A cooling step of cooling the sealed container containing the uncooked food and the seasoning liquid to −10 ° C. or lower is included.
Before or after performing the encapsulation step, the sealed container is provided with an indication of cooking conditions by a steam convection oven.

According to the method for producing frozen food for vacuum cooking having this configuration, the temperature of the surface of the sealed container is 5 ° C or lower for the frozen uncooked food at -10 ° C or lower and the seasoning liquid at 5 ° C or lower. The encapsulation step is carried out by including the encapsulation step of enclosing the cooked food in a sealed container and the cooling step of cooling the sealed container in which the uncooked foodstuff and the seasoning liquid are encapsulated to -10 ° C or lower. By providing a display of cooking conditions by a steam convection oven on the sealed container before or after cooking, the optimum cooking conditions for vacuum cooking where temperature control is important by taking advantage of the characteristics of steam mode that can control the heating temperature in 1 ° C units. It is possible to produce frozen foods for vacuum cooking that are easy to carry out in. Further, in the produced frozen food for vacuum cooking, since the uncooked food can be thawed and vacuum cooked at the same time, it is possible to suppress changes in the food such as simmering and shrinkage.

In the method for producing frozen food for vacuum cooking according to the present invention.
The sealed container is a pouch and
Before carrying out the cooling step, it is preferable to carry out the pacing step in which the pouch is laid flat and the plurality of enclosed uncooked ingredients are arranged so as not to overlap each other.

According to the method for producing frozen food for vacuum cooking having this configuration, the sealed container is a pouch, and the pouch is laid flat before the cooling step is performed, and the enclosed uncooked foods do not overlap with each other. In the frozen foods for vacuum cooking that are produced by executing the break-in process, the contact between the foods is suppressed during cooking by the steam convection oven, so that the shape of the foods is impaired due to boiling or the like. Can be suppressed.

FIG. 1 is an explanatory diagram of the frozen food for vacuum cooking of the present invention.

Hereinafter, the frozen food for vacuum cooking and the method for producing the frozen food for vacuum cooking of the present invention will be described. However, the present invention is not intended to be limited to the following configurations.

<Frozen food for vacuum cooking>
FIG. 1 is an explanatory diagram of the frozen food for vacuum cooking 1 of the present invention. The frozen food 1 for vacuum cooking of the present invention is cooked in a steam convection oven (not shown). The frozen food 1 for vacuum cooking is a heat-sealed sealed container 10 in which a frozen uncooked food 20 and a seasoning liquid 30 are sealed, and the sealed container 10 is cooked under a steam convection oven. Is displayed.

The sealed container 10 is a flexible container, and for example, a pouch having a capacity of 0.2 to 4 L in which a resin film is made can be used. When the capacity of the pouch is 0.2 to 4 L, a suitable amount of the uncooked food 20 and the seasoning liquid 30 described later can be sealed. Examples of the resin film include a nylon resin film, a polyethylene resin film, and a polyester resin film. Although these resin films can be used alone, it is preferable to use them as a multilayer film having excellent pinhole resistance, heat resistance, cold resistance, and gas barrier properties by laminating resin films of different materials. For example, when uncooked foodstuff 20 such as shrimp, which is likely to cause pinholes due to the piercing of the shell, is sealed in the sealed container 10, a sealed container 10 made of a multilayer film containing a nylon resin film having excellent pinhole resistance is used. It is preferable to use it.

On the surface of the sealed container 10, the cooking condition 11 by the steam convection oven is displayed. The indication of the cooking condition 11 is provided by printing directly on the surface of the sealed container 10 or by attaching a label on which the cooking condition 11 is printed to the sealed container 10. The cooking condition 11 preferably includes a heating temperature 11a in the steam mode and a heating time 11b. In vacuum cooking, it is preferable to cook at 95 ° C. or lower, which is the maximum heating temperature at which the water content in the sealed container 10 does not become excessive steam. It is possible to cook excellent quality food by preventing the shape of the food material from being damaged due to collapse or the like and the texture of the food material from being damaged. Therefore, when vacuum cooking is performed using a steam convection oven that can be set in units of 1 ° C., the heating temperature 11a preferably displays the optimum set temperature of the steam convection oven at 95 ° C. or lower depending on the foodstuff. .. Further, by performing vacuum cooking at a temperature of 60 ° C. or higher, which is a general viable cell extinction temperature, the frozen food 1 for vacuum cooking after cooking is stored in a sealed container 10 unopened for a certain period of time (for example, about 5 days). It is also possible. Therefore, it is more preferable to display the heating temperature in the steam mode in the range of 60 to 95 ° C. as the heating temperature 11a. In the heating time 11b, when the temperature displayed in the heating temperature 11a is set in the steam convection oven, it is preferable to display the optimum time from the start of heating in the steam mode to the end of heating according to the food material.

For example, for potatoes, root vegetables, vegetables, etc., when uncooked frozen foods are thawed and then cooked in a pot or the like, or when pressure-high temperature treatment is performed as retort foods, the foods may collapse. Although it is likely to occur, in the frozen food 1 for vacuum cooking, by displaying the appropriate heating temperature 11a and heating time 11b according to the ingredients as the cooking condition 11, the steam convection oven can be used under the optimum cooking conditions. Since vacuum cooking becomes easy, it is possible to easily cook simmered foods such as potatoes, root vegetables, and vegetables of excellent quality that have been stained with taste without collapsing. When potatoes such as satoimo or root vegetables such as radish are enclosed as the uncooked foodstuff 20, the heating temperature 11a at 92 to 95 ° C. and the heating time 11b for 47 to 53 minutes may be displayed as the cooking condition 11. It is more preferable to display the heating temperature 11a at 95 ° C. and the heating time 11b for 50 minutes. When the pumpkin is enclosed as the uncooked food 20, it is preferable to display the heating temperature 11a at 82 to 88 ° C. and the heating time 11b for 47 to 53 minutes as the cooking condition 11, and the heating temperature 11a and 50 minutes at 85 ° C. It is more preferable to display the heating time of 11b.

In addition, shrimp, shellfish, meat, etc., when subjected to high-pressure treatment as a retort food, the foodstuffs tend to shrink and the soft texture may be lost. By displaying an appropriate heating temperature 11a and a heating time 11b close to 68 ° C., which is the start temperature of water diversion of animal protein, vacuum cooking can be performed under optimum cooking conditions using a steam convection oven. Since it is easy to carry out, it is possible to easily cook excellent quality shrimp dishes, shellfish dishes, meat dishes and the like having a moist texture without excessively shrinking the cooked foodstuffs. When shrimp or shellfish are enclosed as the uncooked food material 20, it is preferable to display the heating temperature 11a at 67 to 73 ° C. and the heating time 11b at 32 to 38 minutes as the cooking condition 11, and the heating temperature at 70 ° C. It is more preferable to display 11a and the heating time 11b for 35 minutes. When the duck breast meat is enclosed as the uncooked food material 20, it is preferable to display the heating temperature 11a at 52 to 58 ° C. and the heating time 11b for 57 to 63 minutes as the cooking condition 11, and the heating temperature 11a at 55 ° C. It is more preferable to display the heating time 11b of 60 minutes.

The steam convection oven used for vacuum cooking of frozen food for vacuum cooking 1 can use either a gas type or an electric type, but in the case of the electric type, the power consumption for mass cooking is 5 kW or more. It is preferable to use a commercial steam convection oven. Further, the steam generator of the steam convection oven may be either an injection type or a boiler type.

Examples of the uncooked foodstuff 20 include potatoes such as satoimo, potato, and sweet potato, root vegetables such as radish, carrot, and gobo, beans such as green beans, red beans, and soybeans, asparagus, okra, and pumpkin. Vegetables, car shrimp, flax shrimp, sea shrimp, shrimp such as Omar shrimp, shellfish such as asari, shijimi, and hamaguri, fish such as shake, Thai, mackerel, and sweetfish, and beef, pork, chicken, and duck meat, etc. Uncooked and frozen foodstuffs such as meat can be used. Here, uncooked means a state in which the food is not seasoned, and is not for the purpose of seasoning, but in a state in which salt, vinegar, etc. are added to improve the storage stability, and the food is heated for a short time with boiling water or steam. Pretreatment such as branching treatment to cool later, treatment to make the surface of the food marbling by pouring hot water on the food or passing the food through boiling water, and treatment to lightly roast the food to burn the surface. Also includes a state in which the surface or surface layer of the food is heat-modified by applying. For example, when potatoes, root vegetables, beans, vegetables and the like are used for the uncooked foodstuff 20, it is preferable to use the foodstuff that has been blanched and then frozen. Since the air contained in the plant tissue is removed by the blanching treatment, the sealed container 10 is expanded by the air released from the uncooked food 20 when the frozen food 1 for vacuum cooking is cooked by the steam convection oven. It can be suppressed. In addition, by applying the blanching treatment, it is possible to soften the plant tissue and enhance the freezing resistance of the food material, and further, it is possible to inactivate the enzyme in the food material and prevent the deterioration of the food material during the frozen storage. .. When shrimp, fish and the like are used for the uncooked foodstuff 20, it is preferable to use the foodstuff that has been subjected to a marbling treatment and then frozen. By using the foodstuff frozen after the marbling treatment for the uncooked foodstuff 20, it is possible to suppress the generation of ash juice when the frozen foodstuff 1 for vacuum cooking in the steam convection oven is cooked. When shrimp and the like are used for the uncooked foodstuff 20, it is preferable to use the foodstuff that has been immersed in a polyphosphate aqueous solution and then frozen. By immersing in a polyphosphate aqueous solution, the texture after cooking can be improved. Further, the uncooked food material 20 may be a frozen state of the uncooked food material. Here, unheated means a state in which at least a part of the food material is not heat-denatured. The amount of the uncooked food 20 sealed in the sealed container 10 is preferably 100 g to 2 kg, more preferably 500 g to 1 kg. When the encapsulation amount is in the range of 100 g to 2 kg, the uncooked food 20 can be uniformly heated in the vacuum cooking in the steam mode by the steam convection oven. If the encapsulation amount is less than 100 g, or if the encapsulation amount exceeds 2 kg, uneven heating of the uncooked food material 20 may occur in vacuum cooking in the steam mode using a steam convection oven.

The number of uncooked ingredients 20 sealed in the sealed container 10 may be one or plural. When a plurality of uncooked foods 20 are sealed in the sealed container 10, the weight variation of the uncooked foods 20 is preferably 10% or less, and more preferably 5% or less. The variation in the weight of the uncooked food 20 is 10% or less when the weight of each uncooked food 20 is Wi and the average weight is Wa.
-10 ≤ (Wi-Wa) / Wa x 100 ≤ 10 ... (1)
Means to meet. If the weight variation of the uncooked food 20 is 10% or less, the change in the core temperature of the food will be the same for all the foods when vacuum cooking is performed in the steam convection oven according to the cooking condition 11. The time when the core temperature is constant between the ingredients is the same, and it is possible to cook dishes of the same quality. If the weight variation of the uncooked food 20 exceeds 10%, the uncooked food 20 may be heated unevenly in the vacuum cooking in the steam mode by the steam convection oven.

Further, when a plurality of uncooked foods 20 are sealed in the sealed container 10, it is preferable that the plurality of uncooked foods 20 are sealed so as not to overlap each other when the sealed container 10 is placed flat. Since a plurality of uncooked ingredients 20 are enclosed so as not to overlap with each other, contact between the ingredients during cooking in a steam convection oven is suppressed, so that the shape of the cooked ingredients is prevented from being damaged due to simmering or the like. can do. Further, in the sealed container 10, it is preferable that the plurality of uncooked foods 20 are sealed at intervals so that the seasoning liquid 30 is interposed between them. Since the seasoning liquid 30 is interposed between the plurality of uncooked foods 20, the uncooked foods 20 do not come into contact with each other during the transportation of the frozen food 1 for vacuum cooking, so that the shape of the uncooked foods 20 is impaired. Can be suppressed.

The seasoning liquid 30 is a mixture of seasonings such as soy sauce, vinegar, mirin, miso, salt, and sugar, sake, spices, water, and the like, depending on the type of dish. The seasoning liquid 30 may be adjusted in viscosity to 1 to 20 Pa · s by adding a thickening polysaccharide or the like as a thickener. By adjusting the viscosity of the seasoning liquid 30 to 1 to 20 Pa · s, when a plurality of uncooked foods 20 and the seasoning liquid 30 are sealed in a sealed container 10 and the uncooked foods 20 come into contact with each other before freezing. In addition, it is possible to prevent the shape of the uncooked food 20 from being impaired. Further, even after cooking, it is possible to prevent the shape from being impaired when the cooked ingredients come into contact with each other in the sealed container 10. The amount of the seasoning liquid 30 sealed in the sealed container 10 is preferably 25 to 800 g. When the amount of the seasoning liquid 30 sealed is within this range, when a plurality of uncooked foods 20 are sealed in the sealed container 10, an appropriate amount of the seasoning liquid 30 can be interposed between the uncooked foods 20. .. If the amount of the seasoning liquid 30 enclosed is less than 25 g, there is a possibility that the seasoning liquid 30 cannot be interposed between the uncooked ingredients 20. If the amount of the seasoning liquid 30 enclosed exceeds 800 g, the temperature rise rate of the frozen food 1 for vacuum cooking slows down in vacuum cooking in the steam mode using a steam convection oven, and there is a risk that proper cooking cannot be performed. The encapsulation ratio of the uncooked food 20 and the seasoning liquid 30 in the sealed container 10 is preferably 75:25 to 60:40, more preferably 70:30 to 65:35 in terms of weight ratio. When the encapsulation ratio is within this range, when a plurality of uncooked foods 20 are sealed in the sealed container 10, an appropriate amount of seasoning liquid 30 can be interposed between the uncooked foods 20. If the encapsulation ratio deviates to the side where the seasoning liquid 30 is less than this range, there is a possibility that the seasoning liquid 30 cannot be interposed between the uncooked ingredients 20. If the encapsulation ratio deviates from this range to the side where the seasoning liquid 30 is larger, the temperature rise rate of the frozen food 1 for vacuum cooking becomes slow in the vacuum cooking in the steam mode by the steam convection oven, and there is a possibility that the food cannot be cooked properly.

As described above, the frozen food 1 for vacuum cooking of the present invention has a steam mode in which the heating temperature can be controlled in units of 1 ° C. by displaying the cooking condition 11 by the steam convection oven on the sealed container 10. Taking advantage of the characteristics, it becomes easy to perform vacuum cooking under the optimum cooking conditions according to the enclosed uncooked foodstuff 20, so that it is possible to easily cook a dish of excellent quality. Further, since the frozen uncooked food 20 and the seasoning liquid 30 are sealed in the sealed container 10, the frozen food 1 for vacuum cooking is heated in the steam mode of the steam convection oven to be uncooked. Since the thawing of the food material 20 and the vacuum cooking can be performed at the same time, changes in the foodstuff such as simmering and shrinkage can be suppressed. Therefore, the frozen food 1 for vacuum cooking of the present invention is suitable for advanced cooking that requires delicate seasoning while making the best use of ingredients such as Japanese food.

<Manufacturing method of frozen food for vacuum cooking>
In the frozen food 1 for vacuum cooking of the present invention, the temperature of the surface of the sealed container 10 is 5 ° C or lower for the frozen uncooked food 20 at −10 ° C. or lower and the seasoning liquid 30 at 5 ° C. or lower. In addition to carrying out the encapsulation step of encapsulating the sealed container 10 and the cooling step of cooling the sealed container 10 encapsulating the uncooked food 20 and the seasoning liquid 30 to -10 ° C. or lower. , Before or after performing the encapsulation step, the sealed container 10 can be manufactured by providing the indication of the cooking condition 11 by the steam convection oven. The indication of the cooking condition 11 can be provided by printing directly on the surface of the sealed container 10 or by attaching a label on which the cooking condition 11 is printed to the sealed container 10. By providing the sealed container 10 with a display of cooking condition 11 by a steam convection oven, vacuum cooking in which temperature control is important is performed under the optimum cooking condition by taking advantage of the characteristics of the steam mode in which the heating temperature can be controlled in units of 1 ° C. It is possible to produce a frozen food 1 for vacuum cooking which is easy to carry out. Further, in the produced frozen food for vacuum cooking 1, since the uncooked food material 20 can be thawed and vacuum cooked at the same time, it is possible to suppress changes in the food material such as simmering and shrinkage.

In the encapsulation step, the temperature of the uncooked food 20 is set to −10 ° C. or lower, the temperature of the seasoning liquid 30 is set to 5 ° C. or lower, and the temperature of the surface of the sealed container 10 containing these is maintained at 5 ° C. or lower. Therefore, it is possible to prevent the uncooked food 20 from being thawed and destroying the tissue. Further, in the cooling step, when the temperature of the uncooked food material 20 is changed during cooling, the uncooked food material 20 is rapidly frozen by passing through the maximum ice crystal formation temperature range (0 to -5 ° C.) within 1 hour. It is preferable to cool. By rapid freezing, it is possible to prevent the structure of the uncooked food 20 from being significantly damaged during freezing, so that the frozen food 1 for vacuum cooking having a good texture after cooking can be produced. The quick freezing can be performed using, for example, a liquid freezer in which the object is immersed in a liquid refrigerant.

In the method for producing frozen food for vacuum cooking 1, when a plurality of uncooked foods 20 are sealed in the sealed container 10 in the sealing step, the sealed container 10 is placed flat and sealed before the cooling step is executed. It is preferable to carry out the break-in step in which the plurality of uncooked ingredients 20 are arranged so as not to overlap each other. The leveling step can be performed, for example, by vibrating the sealed container 10 containing the uncooked food 20 and the seasoning liquid 30 in a flat state. In the frozen food for vacuum cooking 1 produced by executing the leveling process before executing the cooling process, contact between the ingredients is suppressed during cooking by the steam convection oven, so that the shape of the ingredients due to boiling or the like is suppressed. Can be suppressed from being impaired.

Hereinafter, the frozen food for vacuum cooking of the present invention will be described in detail by way of examples. In the following examples, "g" is shown as a unit of weight, but it is possible to scale up at an arbitrary magnification. That is, the unit "g" can be read as "part by weight".

[Simmered taro]
A frozen food for vacuum cooking of simmered satoimo having the constitution of the present invention (Example 1) and a frozen food for vacuum cooking of simmered satoimo having different indications of cooking conditions from the present invention (Comparative Example 1) were prepared, and each of them was prepared. The simmered satoimo were compared after cooking according to the cooking conditions of.

<Example 1>
Prepare a flat pouch made of a multilayer film in which a nylon resin film, a polyethylene resin film, and a polyester resin film are laminated, and display the cooking conditions by a steam convection oven on the surface, which is suitable for vacuum cooking of satoimo in steam mode. A label printed with a heating temperature of 95 ° C. and a heating time of 50 minutes was attached. This pouch is filled with 620 g of the following frozen uncooked foodstuff A (31 taros) and 413 g of the following seasoning liquid B cooled to 3 ° C., and the inside of the pouch is degassed using a vacuum packaging machine and then sealed. bottom. The encapsulation ratio of the uncooked food A and the seasoning liquid B was 60:40 by weight. The surface temperature of the pouch after encapsulating the uncooked food material A and the seasoning liquid B was 2 ° C. By vibrating the sealed pouch in a flat state, a plurality of taros enclosed in the pouch are arranged so as not to overlap each other, and then placed in a liquid freezer and cooled to -20 ° C. Frozen food for vacuum cooking (simmered taro) of No. 1 was obtained.
・ Uncooked ingredients A
Thirty-one taros were prepared, peeled as a pretreatment, chamfered, and then blanched with boiling water at 100 ° C. The total weight of 31 taros after the pretreatment was 620 g, the weight per taro was 19.5 to 20.5 g, and the average weight was 20 g. The prepared taro was placed in a container and cooled to −20 ° C. with a liquid freezer to obtain a frozen uncooked food material A.
・ Seasoning liquid B
Seasoning liquid B was prepared by mixing 2100 mL of soup stock, 360 mL of sake, 1150 mL of mirin, 1065 mL of soy sauce, 725 g of sugar, 50 g of salt, and 48 g of a thickener (Inagel, manufactured by Ina Food Industry Co., Ltd.) and cooled to 3 ° C.

According to the cooking conditions displayed on the surface of the pouch, the heating temperature was set to 95 ° C. and the heating time was set to 50 minutes in the steam convection oven, and the frozen food for vacuum cooking of Example 1 was heated in the steam mode. Vacuum cooking was performed. The cooked taro simmered from the pouch did not crumble and had an excellent texture.

<Comparative example 1>
Prepare the same flat pouch as that used in Example 1, and display the cooking conditions on the surface with a steam convection oven, with a heating temperature of 80 ° C, which is lower than the temperature suitable for vacuum cooking of satoimo in steam mode. A label printed with a heating time of 50 minutes was attached. Other than that, the frozen food for vacuum cooking (simmered taro) of Comparative Example 1 was obtained by the same procedure as in Example 1.

According to the cooking conditions displayed on the surface of the pouch, the heating temperature was set to 80 ° C. in the steam convection oven, the heating time was set to 50 minutes, and the frozen food for vacuum cooking of Comparative Example 1 was heated in the steam mode. Vacuum cooking was performed. The cooked taro simmered from the pouch had a hard texture.

[Frozen food for vacuum cooking of shrimp turf]
A frozen food for vacuum cooking of shrimp turf boiled with the constitution of the present invention (Example 2) and a frozen food for vacuum cooking of shrimp turf boiled with different indications of cooking conditions from the present invention (Comparative Examples 2 and 3). It was prepared, cooked according to each cooking condition, and the shrimp turf boiled after cooking was compared.

<Example 2>
Prepare the same flat pouch as that used in Example 1, and display the cooking conditions by the steam convection oven on the surface, with a heating temperature of 70 ° C suitable for vacuum cooking of prawns in steam mode and a heating time of 35 minutes. I attached a label with and printed on it. This pouch is filled with 380 g of the following frozen uncooked food C (20 prawns after pretreatment) and 163 g of the following seasoning liquid D cooled to 3 ° C., and the inside of the pouch is removed using a vacuum packaging machine. It was sealed after being careful. The encapsulation ratio of the uncooked food material C and the seasoning liquid D was 70:30 by weight. The surface temperature of the pouch after encapsulating the uncooked food material C and the seasoning liquid D was 2 ° C. By vibrating the sealed pouch in a flat state, a plurality of mukiebi sealed in the pouch are arranged so as not to overlap each other, and then placed in a liquid freezer and cooled to -20 ° C. 2 Frozen food for vacuum cooking (simmered shrimp turf) was obtained.
・ Uncooked ingredients C
Twenty prawns were prepared, the shells and back cotton were removed as a pretreatment, and the prawns were immersed in a 1% aqueous solution of sodium polyphosphate and then marbling. The total weight of the 20 prawns after the pretreatment was 380 g, the weight per prawn was 18.5 to 19.5 g, and the average weight was 19 g. The prepared prawns were placed in a container and cooled to −20 ° C. with a liquid freezer to obtain a frozen uncooked food C.
・ Seasoning liquid D
A seasoning liquid D was prepared by mixing 500 mL of soup stock, 200 mL of sake, 100 mL of mirin, 50 mL of soy sauce, and 5 g of a thickener (Inagel, manufactured by Ina Food Industry Co., Ltd.) and cooled to 3 ° C.

According to the cooking conditions displayed on the surface of the pouch, the heating temperature was set to 70 ° C. and the heating time was set to 35 minutes in the steam convection oven, and the frozen food for vacuum cooking of Example 2 was heated in the steam mode. Vacuum cooking was performed. The cooked shrimp turf boiled out of the pouch had an excellent texture.
<Comparative example 2>
Prepare the same flat pouch as that used in Example 1, and display the cooking conditions on the surface with a steam convection oven, with a heating temperature of 85 ° C, which is higher than the temperature suitable for vacuum cooking of prawns in steam mode. A label printed with a heating time of 35 minutes was attached. Other than that, the frozen food for vacuum cooking (shrimp turf boiled) of Comparative Example 2 was obtained by the same procedure as in Example 2.

According to the cooking conditions displayed on the surface of the pouch, the heating temperature was set to 85 ° C. and the heating time was set to 35 minutes in the steam convection oven, and the frozen food for vacuum cooking of Comparative Example 2 was heated in the steam mode. Vacuum cooking was performed. The cooked shrimp turf boiled out of the pouch had a hard texture with the ingredients shrinking.

<Comparative example 3>
Prepare the same flat pouch as that used in Example 1, and display the cooking conditions on the surface with a steam convection oven, with a heating temperature of 60 ° C, which is lower than the temperature suitable for vacuum cooking of prawns in steam mode. A label printed with a heating time of 35 minutes was attached. Other than that, the frozen food for vacuum cooking (shrimp turf boiled) of Comparative Example 3 was obtained by the same procedure as in Example 2.

According to the cooking conditions displayed on the surface of the pouch, the heating temperature was set to 60 ° C. and the heating time was set to 35 minutes in the steam convection oven, and the frozen food for vacuum cooking of Comparative Example 3 was heated in the steam mode. Vacuum cooking was performed. The shrimp turf boiled out of the pouch was not sufficiently heated and had some uncooked parts.

[Frozen food for vacuum cooking of duck steak]
A frozen food for vacuum cooking of duck steak having the constitution of the present invention (Example 3) and a frozen food for vacuum cooking of duck steak having different indications of cooking conditions from the present invention (Comparative Examples 4 and 5) were prepared. , Cooked according to each cooking condition, and compared the cooked duck steaks.

<Example 3>
Prepare the same flat pouch as that used in Example 1, and display the cooking conditions by the steam convection oven on the surface, with a heating temperature of 55 ° C and a heating time suitable for vacuum cooking of duck breast meat in steam mode. A label printed with 60 minutes was attached. This pouch is filled with 200 g of the following frozen uncooked foodstuff E (one piece of pretreated duck breast meat) and 67 g of the following seasoning liquid F cooled to 3 ° C., and inside the pouch using a vacuum packaging machine. Was degassed and then sealed. The encapsulation ratio of the uncooked food E and the seasoning liquid F was 75:25 by weight. The surface temperature of the pouch after encapsulating the uncooked food material E and the seasoning liquid F was 2 ° C. It was placed in a sealed pouch liquid freezer and cooled to −20 ° C. to obtain a frozen food (duck steak) for vacuum cooking of Example 3.
・ Uncooked ingredients E
One piece of duck breast meat was prepared, and the fat part was excised and removed as a pretreatment. The weight of the duck breast meat after the pretreatment was 200 g. The prepared duck breast meat was placed in a container and cooled to −20 ° C. with a liquid freezer to obtain a frozen uncooked food material E.
・ Seasoning liquid F
200 mL of sake, 200 mL of mirin, and 200 mL of soy sauce were mixed to prepare a seasoning liquid F, which was cooled to 3 ° C.

According to the cooking conditions displayed on the surface of the pouch, the heating temperature was set to 55 ° C. in the steam convection oven, the heating time was set to 60 minutes, and the frozen food for vacuum cooking of Example 3 was heated in the steam mode. Vacuum cooking was performed. The cooked duck steak taken out of the pouch had a moist and rare texture.

<Comparative example 4>
Prepare the same flat pouch as that used in Example 1, and display the cooking conditions on the surface with a steam convection oven at a heating temperature of 75 ° C., which is higher than the temperature suitable for vacuum cooking of duck breast meat in steam mode. And a label printed with a heating time of 60 minutes was attached. Other than that, the frozen food (duck steak) for vacuum cooking of Comparative Example 4 was obtained by the same procedure as in Example 3.

According to the cooking conditions displayed on the surface of the pouch, the heating temperature was set to 75 ° C. and the heating time was set to 60 minutes in the steam convection oven, and the frozen food for vacuum cooking of Comparative Example 4 was heated in the steam mode. Vacuum cooking was performed. The cooked duck steak taken out of the pouch was whitish like ham and lost its rare texture.
<Comparative example 5>
Prepare the same flat pouch as that used in Example 1, and display the cooking conditions on the surface with a steam convection oven at a heating temperature of 45 ° C., which is lower than the temperature suitable for vacuum cooking of duck breast meat in steam mode. And a label printed with a heating time of 60 minutes was attached. Other than that, the frozen food (duck steak) for vacuum cooking of Comparative Example 5 was obtained by the same procedure as in Example 3.

According to the cooking conditions displayed on the surface of the pouch, the heating temperature was set to 45 ° C. and the heating time was set to 60 minutes in the steam convection oven, and the frozen food for vacuum cooking of Comparative Example 5 was heated in the steam mode. Vacuum cooking was performed. The duck steak taken out of the pouch was not sufficiently heated and had some uncooked parts.

The frozen food for vacuum cooking of the present invention can be used for cooking in restaurants, accommodation facilities, general households, etc., and is particularly suitable for use in uniform cooking in mass cooking facilities.

1 Frozen food for vacuum cooking 10 Sealed container 11 Cooking conditions 11a Heating temperature 11b Heating time 20 Uncooked ingredients 30 Seasoning liquid

Claims (11)

A frozen food for vacuum cooking in which a frozen uncooked food and a seasoning liquid are sealed in a heatable sealed container.
A frozen food for vacuum cooking in which cooking conditions by a steam convection oven are displayed on the sealed container. The frozen food for vacuum cooking according to claim 1, wherein the uncooked food is an uncooked food. The frozen food for vacuum cooking according to claim 1 or 2, wherein a plurality of the uncooked foods having a weight variation of 10% or less are sealed in the sealed container. The frozen food for vacuum cooking according to any one of claims 1 to 3, wherein the sealed container is a pouch and is enclosed so that a plurality of the uncooked foods do not overlap when the pouch is placed flat. .. The frozen food for vacuum cooking according to claim 4, wherein the seasoning liquid is interposed between the plurality of uncooked foods so that the plurality of uncooked foods do not come into contact with each other. The frozen food for vacuum cooking according to any one of claims 1 to 5, wherein the encapsulation ratio of the uncooked foodstuff to the seasoning liquid is 75:25 to 60:40 by weight. The frozen food for vacuum cooking according to any one of claims 1 to 6, wherein the cooking conditions include a heating temperature by a steam convection oven and a heating time. The uncooked ingredients are potatoes or root vegetables.
The frozen food for vacuum cooking according to any one of claims 1 to 7, wherein the cooking conditions are a heating temperature of 92 to 95 ° C. and a heating time of 47 to 53 minutes. The uncooked ingredients are shrimp or shellfish,
The frozen food for vacuum cooking according to any one of claims 1 to 7, wherein the cooking conditions are a heating temperature of 67 to 73 ° C. and a heating time of 32 to 38 minutes. A method for producing frozen foods for vacuum cooking in which uncooked foods and seasoning liquids are sealed in a heatable sealed container.
The frozen foodstuff at −10 ° C. or lower and the seasoning liquid at 5 ° C. or lower are sealed in the sealed container while maintaining the surface temperature of the sealed container at 5 ° C. or lower. Encapsulation process and
A cooling step of cooling the sealed container containing the uncooked food and the seasoning liquid to −10 ° C. or lower is included.
A method for producing a frozen food for vacuum cooking, in which the sealed container is provided with an indication of cooking conditions by a steam convection oven before or after the encapsulation step is executed. The sealed container is a pouch and
The vacuum cooking according to claim 10, wherein the pouch is laid flat before the cooling step is performed, and the plurality of enclosed uncooked foods are arranged so as not to overlap each other. How to make frozen foods.

Images