WO2020250999A1 - Aliment congelé destiné à la cuisson sous vide et procédé de fabrication d'aliment congelé destiné à la cuisson sous vide - Google Patents

Aliment congelé destiné à la cuisson sous vide et procédé de fabrication d'aliment congelé destiné à la cuisson sous vide Download PDF

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Publication number
WO2020250999A1
WO2020250999A1 PCT/JP2020/023126 JP2020023126W WO2020250999A1 WO 2020250999 A1 WO2020250999 A1 WO 2020250999A1 JP 2020023126 W JP2020023126 W JP 2020023126W WO 2020250999 A1 WO2020250999 A1 WO 2020250999A1
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Prior art keywords
uncooked
cooking
food
vacuum cooking
frozen
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PCT/JP2020/023126
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English (en)
Japanese (ja)
Inventor
正弥 園田
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有限会社魚庄
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Priority to CN202080036755.0A priority Critical patent/CN113840539A/zh
Priority to JP2021526144A priority patent/JP7051070B2/ja
Publication of WO2020250999A1 publication Critical patent/WO2020250999A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/50—Molluscs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure

Definitions

  • 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.
  • a steam convection oven is a convection oven in which hot air is forcibly convected by a fan, and a steam generator is attached.
  • baking 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 a steam convection oven that can be easily cooked have been developed.
  • the heating temperature can be controlled in 1 ° C units for cooking.
  • 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 a food product 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 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.
  • the uncooked food can be thawed and vacuum cooked at the same time. It is possible to suppress changes in ingredients such as shrinkage.
  • the uncooked food is preferably an uncooked food.
  • 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.
  • the sealed container is a pouch, and when the pouch is placed flat, a plurality of uncooked ingredients are enclosed so that they do not overlap, so that the food is cooked in a steam convection oven. Since contact between foodstuffs is sometimes suppressed, it is possible to prevent the shape of the foodstuff from being damaged due to boiling or the like.
  • 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 encapsulation ratio of the uncooked food and the seasoning liquid is within the above range, so that 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 food.
  • the cooking conditions preferably include the heating temperature by the steam convection oven and the heating time.
  • 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.
  • 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 seasonings 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.
  • the sealed container Before or after performing the encapsulation step, the sealed container is provided with an indication of cooking conditions by a steam convection oven.
  • the temperature of the surface of the sealed container is 5 ° C or less for the frozen uncooked food at -10 ° C or less and the seasoning liquid at 5 ° C or less.
  • 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 enclosed so as to be -10 ° C or lower.
  • 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.
  • 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 each other.
  • the contact between the foods is suppressed during cooking by the steam convection oven, so that the shape of the foods is damaged 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.
  • 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 the frozen uncooked food 20 and the seasoning liquid 30 are sealed, and the sealed container 10 is cooked under a steam convection oven. Is displayed.
  • the 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.
  • the cooking condition 11 by the steam convection oven is displayed on the surface of the sealed container 10.
  • 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 in the sealed container 10 does not become excessive steam, but when heated at an appropriate temperature for an appropriate time depending on the type of food, it is boiled. 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.
  • the foods may collapse.
  • 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.
  • shrimp, shellfish, meat, etc. may shrink easily and lose their soft texture when subjected to high-pressure treatment as a retort food, but in the case of frozen food for vacuum cooking 1, cooking conditions
  • an appropriate heating temperature 11a and a heating time 11b close to 68 ° C. which is the start temperature of water diversion of animal proteins
  • 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.
  • the heating temperature 11a 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.
  • 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.
  • 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 a heating time of 60 minutes and 11b.
  • 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 of either an injection type or a boiler type.
  • uncooked foodstuff 20 examples 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, bean shrimp, sardine shrimp, shrimp such as Omar shrimp, shellfish such as asari, shijimi, and hamaguri, fish such as shake, Thai, mackerel, and sweet potato, and beef, pork, chicken, and duck Uncooked and frozen foodstuffs such as meat can be used.
  • uncooked means a state in which the food is not seasoned, and is not for the purpose of seasoning, but in a state where salt, vinegar, etc.
  • Pretreatment such as branching treatment to cool the food 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.
  • Pretreatment such as branching treatment to cool the food 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.
  • Pretreatment 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.
  • the sealed container 10 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.
  • the plant tissue can be softened to enhance the freezing resistance of the food material, and further, the enzyme in the food material can be inactivated to prevent the deterioration of the food material during the frozen storage. ..
  • 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.
  • 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.
  • 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.
  • 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, the following formula (1): -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 uncooked food 20 may be heated unevenly in the vacuum cooking in the steam mode by the steam convection oven.
  • 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 according to 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.
  • 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.
  • 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.
  • 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.
  • the sealed container 10 with the indication of the cooking condition 11 by the steam convection oven, the vacuum cooking in which the temperature control is important is performed under the optimum cooking condition by taking advantage of the characteristic 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, since the produced frozen food for vacuum cooking 1 can thaw the uncooked food 20 and vacuum cook at the same time, it is possible to suppress changes in the food such as simmering and shrinkage.
  • 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 foodstuff 20 is changed during cooling, the uncooked foodstuff 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.
  • the quick freezing can be performed using, for example, a liquid freezer in which the object is immersed in a liquid refrigerant.
  • the frozen food for vacuum cooking of the present invention will be described in detail by way of 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”.
  • Example 1 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, respectively.
  • 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 on the surface with a steam convection oven, 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. did.
  • 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.
  • [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). They were prepared, cooked according to their respective cooking conditions, 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 printed with.
  • 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 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.
  • 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 shiba) 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 20 prawns after 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.
  • 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 was excellent with a plump texture.
  • ⁇ Comparative example 2> The same flat pouch as that used in Example 1 was prepared, and a heating temperature of 85 ° C., which is higher than the temperature suitable for vacuum cooking of prawns in steam mode, was displayed on the surface of the pouch as a display of cooking conditions by a steam convection oven. 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.
  • 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.
  • Example 3 The same flat pouch as that used in Example 1 was prepared, and a heating temperature of 60 ° C., which is lower than the temperature suitable for vacuum cooking of prawns in steam mode, was displayed on the surface of the pouch as a display of cooking conditions by a steam convection oven. 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.
  • 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 (Comparative Examples 4 and 5) having different indications of cooking conditions from the present invention 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 on the surface with a steam convection oven, 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 duck breast meat after pretreatment) 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 E.
  • Seasoning liquid F 200 mL of sake, 200 mL of mirin, and 200 mL of soy sauce were mixed to prepare seasoning liquid F, which was cooled to 3 ° C.
  • 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.
  • 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.
  • the frozen food (duck steak) for vacuum cooking of Comparative Example 5 was obtained by the same procedure as in Example 3.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne un aliment congelé destiné à la cuisson sous vide et permettant la préparation facile d'un plat de haute qualité, au moyen de l'exploitation des caractéristiques du mode vapeur d'un four à convection à vapeur.　L'aliment congelé (1) destiné à la cuisson sous vide comprend des produits alimentaires non cuits (20) en état congelé et un assaisonnement liquide (30), renfermés dans un récipient (10) fermé hermétiquement et pouvant être chauffé. Les conditions (11) de cuisson à l'aide d'un four à convection à vapeur sont indiquées sur le récipient (10) fermé hermétiquement. Une pluralité de produits alimentaires non cuits (20), présentant une variation de poids dans une marge de 10 %, sont renfermés dans le récipient (10) fermé hermétiquement. Le récipient (10) fermé hermétiquement est un sachet dans lequel la pluralité de produits alimentaires non cuits (20) sont renfermés de telle manière que les produits alimentaires non cuits (20) ne soient pas situés les uns sur les autres lorsque le sachet (10) est placé horizontalement.
PCT/JP2020/023126 2019-06-12 2020-06-12 Aliment congelé destiné à la cuisson sous vide et procédé de fabrication d'aliment congelé destiné à la cuisson sous vide WO2020250999A1 (fr)

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CN202080036755.0A CN113840539A (zh) 2019-06-12 2020-06-12 真空烹调用冷冻食品、以及真空烹调用冷冻食品的制造方法
JP2021526144A JP7051070B2 (ja) 2019-06-12 2020-06-12 真空調理用冷凍食品、及び真空調理用冷凍食品の製造方法

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