WO2024048705A1 - Packaged frozen food composition - Google Patents

Packaged frozen food composition Download PDF

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Publication number
WO2024048705A1
WO2024048705A1 PCT/JP2023/031712 JP2023031712W WO2024048705A1 WO 2024048705 A1 WO2024048705 A1 WO 2024048705A1 JP 2023031712 W JP2023031712 W JP 2023031712W WO 2024048705 A1 WO2024048705 A1 WO 2024048705A1
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WO
WIPO (PCT)
Prior art keywords
mass
frozen
composition
seasoning
oil
Prior art date
Application number
PCT/JP2023/031712
Other languages
French (fr)
Japanese (ja)
Inventor
剛大 根岸
茂樹 里見
平井　弘子
慎一 岩畑
Original Assignee
ハウス食品株式会社
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Publication of WO2024048705A1 publication Critical patent/WO2024048705A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt 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
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof

Definitions

  • the present invention relates to a containerized frozen food composition and a method for producing the same.
  • Frozen foods allow ingredients to be preserved for long periods of time and can be easily eaten by heating them in a microwave oven, etc.
  • Today, frozen foods have been developed for a variety of ingredients and are gaining popularity. are doing.
  • Patent Document 1 cooked rice and/or noodles are placed at the bottom of a container, meat and/or vegetables are placed on top of the cooked rice and/or noodles, and a sauce having a viscosity of 5 to 75 mPa ⁇ s at 25° C. is prepared.
  • a frozen food product is disclosed in a heat-resistant container that substantially covers the meat and/or vegetables.
  • Patent Document 2 discloses a method for producing a frozen food, which comprises contact-treating the surface of a food with an oil or fat prepared by adding an emulsifier containing a polyglycerin fatty acid ester and lecithin, and then freezing the food. There is.
  • Patent Document 3 describes a food material that can withstand frozen storage and has a cooked odor obtained by heating a food material with an edible oil or fat having a melting point of 33° C. or higher, and a food material that contains the edible oil or fat used in the heating, and is made of powder particles.
  • a paste-like oil seasoning is disclosed in which the above-mentioned food material in the form of a paste is maintained in a dispersed state in the above-mentioned paste-like edible fat.
  • Patent Document 4 discloses that 0.3 to 1.5% (by weight) of gellan gum and 1.0 to 5.0% (by weight) of starch are added to a frozen-resistant side dish containing ingredients containing broth or a pasty side dish.
  • a gelled food is disclosed which is characterized by being gelled by adding, dispersing, heating and dissolving.
  • an object of the present invention is to provide a frozen food that can be easily loosened by hand without being completely hardened by freezing.
  • the present invention aims to provide a frozen food that is capable of reducing unpleasant odors and drips characteristic of frozen foods when subjected to heat treatment, and suppressing deterioration of taste and quality. purpose.
  • the present inventors found that the product contains more than 15% by mass of fats and oils, less than 15% by mass of water, and seasonings based on the total amount of 100% by mass at 25°C and a shear rate of 1.
  • Frozen foods obtained by mixing and freezing a seasoning composition for frozen foods having a viscosity of more than 120 mPa ⁇ s at (1/s) with foods are not completely hardened by freezing and can be processed by hand. It has been found that it can be easily loosened, thereby reducing heating unevenness and allowing heat treatment.
  • the frozen foods obtained by mixing with the seasoning composition for frozen foods can be heated to improve the good quality derived from the seasoning. It was found that the flavor and taste were felt, the unpleasant odor characteristic of frozen foods was reduced, and the occurrence of drips was also suppressed.
  • the present invention is based on these findings and includes the following inventions.
  • a frozen food composition in a container in which the frozen food composition is stored in a container,
  • the frozen food composition includes a liquid part that is liquid at room temperature,
  • the liquid part contains more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and seasonings based on 100% by mass of the liquid part, and is heated at 25° C. and at a shear rate of 1 (1/s).
  • a packaged frozen food composition having a viscosity of more than 120 mPa ⁇ s.
  • a seasoning composition for frozen foods comprising more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning, based on 100% by mass of the composition, A seasoning composition for frozen foods, which has a viscosity of more than 120 mPa ⁇ s at 25° C. and a shear rate of 1 (1/s).
  • a method for producing a seasoning composition for frozen foods which comprises: based on 100% by mass of the composition, more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning. mixing, as well as The composition has a viscosity of more than 120 mPa ⁇ s at 25° C.
  • manufacturing method including. [9] The manufacturing method according to [8], wherein the oil or fat contains an extremely hardened oil or fat in an amount of more than 2% by mass based on 100% by mass of the composition. [10] The manufacturing method according to [8] or [9], wherein the seasoning is mixed in an amount of more than 4% by mass with respect to 100% by mass of the composition.
  • a method for producing a containerized frozen food composition which includes a step of mixing a food ingredient and a seasoning composition for frozen food material, and freezing the resulting mixture;
  • the seasoning composition for frozen foodstuffs contains more than 15% by mass of oil and fat, less than 15% by mass to 0% by mass or more of water, and a seasoning, based on 100% by mass of the seasoning composition for frozen foodstuffs,
  • a manufacturing method in which the viscosity at 25° C. and a shear rate of 1 (1/s) is more than 120 mPa ⁇ s.
  • a frozen food that, when subjected to heat treatment, can reduce unpleasant odors and drips characteristic of frozen foods, and can suppress deterioration in taste and quality. be able to.
  • the present invention relates to a container-packed frozen food composition in which the frozen food composition is housed in a container.
  • the frozen food composition of the present invention contains a liquid part that is liquid at room temperature together with the food, and the liquid part evenly spreads and adheres to the food and is frozen together with the food.
  • the "liquid part” is characterized by containing oils and fats, seasonings, and water as necessary, and having a viscosity of more than 120 mPa ⁇ s at 25°C and a shear rate of 1 (1/s). It is.
  • “being liquid at room temperature” includes a liquid form at room temperature, or a semi-solid/semi-liquid form such as a sol and gel, as long as it has the above-mentioned predetermined viscosity.
  • the liquid part has the above-mentioned predetermined viscosity and form, when mixed with the food material, the liquid part can evenly spread and adhere to the food material.
  • liquid part may be referred to as a “seasoning composition for frozen foods,” but these terms can be used interchangeably in this specification.
  • fats and oils refer to edible fats and oils, such as vegetable-derived fats and oils (e.g., canola oil, rapeseed oil, rapeseed salad oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran).
  • vegetable-derived fats and oils e.g., canola oil, rapeseed oil, rapeseed salad oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran.
  • a liquid fat or oil having an elevated melting point of less than 30°C is used.
  • any one of the oils and fats may be used alone, or different oils and fats may be used in combination.
  • each fat and oil can be included in any amount, and the amount may be determined as appropriate so that the viscosity of the liquid part contained in the frozen food composition of the present invention is within the range of the desired value described below. Can be adjusted.
  • the fat and oil is contained in an amount of more than 15% by mass based on 100% by mass of the liquid portion (at room temperature).
  • the liquid portion at room temperature.
  • the fat and oil is more than 15% by mass, for example, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, based on 100% by mass of the liquid part.
  • the upper limit is particularly limited. Although not limited to this, it can be, for example, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, or 70% by mass or less.
  • the range of the amount of fats and oils in the present invention can be expressed using two numbers selected from the lower limit and upper limit, for example, the amount of fats and oils is from more than 15% by mass to 100% by mass of the liquid part. It can be included in an amount appropriately selected from the ranges of 95% by mass or less, 20% by mass or more and 90% by mass or less, 25% by mass or more and 85% by mass or less, and 30% by mass or more and 80% by mass or less.
  • the fats and oils used in the present invention can include extremely hardened fats and oils.
  • "Extremely hydrogenated fats and oils” are fats and oils that have been hydrogenated until almost no unsaturated fatty acids exist, that is, until the iodine value is essentially 0 (usually 2 to 3 or less), and have high hardness. , refers to solid fats and oils with a high melting point of 50 to 70°C.
  • Examples of such extremely hardened fats and oils include rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, cottonseed oil, palm oil, fractionated palm oil, mustard oil, lard, beef tallow, etc.
  • Examples include extremely hardened fats and oils prepared from fats and oils selected from (but not limited to).
  • extremely hardened fats and oils can be contained in any amount as long as the viscosity of the liquid part is within the above-mentioned predetermined range, and can be appropriately selected depending on the type of fats and oils used. It contains more than 2% by mass, 3% by mass or more, preferably 4% by mass or more (for example, 5% by mass or more), more preferably 6% by mass or more, based on 100% by mass (at room temperature).
  • the upper limit is not particularly limited, but for example, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass % or less, or 10% by mass or less.
  • the range of the amount of extremely hardened oil and fat in the present invention can be expressed using two numerical values respectively selected from the lower limit and upper limit. Appropriately selected from the range of more than 90% by mass to 90% by mass, 3% to 90% by mass, preferably 4% to 80% by mass, more preferably 6% to 70% by mass. It can be included in quantity.
  • the viscosity of the liquid part can be adjusted by including extremely hardened oil or fat.
  • “Seasoning” means a general material used for flavoring or seasoning ingredients in the production of food and drink products, and in the present invention, it is used to add flavor or seasoning to frozen food compositions. Appropriate seasonings can be selected accordingly.
  • seasonings include salt, water-soluble dextrin, monosodium glutamate, glucose, granulated sugar, white sugar, citric acid, granulated salt, rock salt, inosinic acid, guanylic acid, miso, soy sauce, vinegar, spices (for example, Ajwain, anise, shallot, allspice, onion, oregano, kaffa lime, kahokuzansho, cardamom, curry leaf, caraway, cumin, green pepper, clove, sesame, pepper, coriander, saffron, Japanese pepper, Perilla, cinnamon, ginger, star anise, sage, thyme, turmeric, knotweed, tarragon, chimpi, dill
  • seasoning can be included in any amount that can impart desired flavor or seasoning to foodstuffs, and can be appropriately selected depending on factors such as the type of ingredients and seasonings used. Although not particularly limited, for example, based on 100% by mass of the liquid part (at room temperature), more than 4% by mass, preferably 5% by mass or more, more preferably 6% by mass or more, e.g. , 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, or 60% by mass or more, and the upper limit is not particularly limited, but for example, It can be 90% by mass or less, 85% by mass or less, 80% by mass or less, or 70% by mass or less.
  • the range of the amount of seasoning in the present invention can be expressed using two numerical values respectively selected from the lower limit and upper limit.
  • the amount of seasoning is 4% by mass based on 100% by mass of the liquid part. More than 90% by mass or less, preferably 5% by mass or more and 90% by mass or less, more preferably 6% by mass or more and 90% by mass or less, for example 10% by mass or more and 80% by mass or less, or 20% by mass or more It can be included in an amount appropriately selected from a range of 70% by mass or less.
  • water can be contained in any amount as long as the viscosity of the liquid part is within the predetermined range, for example, 15% by mass of the liquid part (at room temperature). It is included in an amount less than 10% by mass, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less, the lower limit of which is not particularly limited, but for example, 0% by mass or more (means "0% by mass or more", "0% by mass” means not containing water), 1% by mass or more, 2% by mass or more, 3% by mass % or more, 4% by mass or more, or 5% by mass or more.
  • the range of the amount of water in the present invention can be expressed using two numbers selected from the above-mentioned upper and lower limits, for example, water is from 0% by mass or more to 100% by mass of the liquid part. Less than 15% by mass, 0% to 10% by mass, 0% to 8% by mass, 0% to 6% by mass, 1% to 10% by mass, 2% by mass or more It can be included in an amount appropriately selected from the range of 9% by mass or less, or from 3% by mass to 8% by mass. If water is contained in an amount of 15% by mass or more based on 100% by mass of the liquid part, it may not be possible to obtain the desired viscosity of the liquid part, and separation of fat and water may occur. When mixing with foodstuffs, it may be difficult to evenly distribute and adhere to the foodstuffs.
  • the viscosity of the liquid part at 25° C. and a shear rate of 1 (1/s) is more than 120 mPa ⁇ s, for example, 200 mPa or more, 300 mPa or more, 400 mPa or more, 500 mPa or more, or 600 mPa or more, preferably 700 mPa or more, more preferably 800 mPa ⁇ s or more (for example, 900 mPa or more), still more preferably 1 Pa ⁇ s or more (for example, 1.2 Pa ⁇ s or more, 1.4 Pa ⁇ s or more, 1.6 Pa ⁇ s or more, 1.
  • the viscosity of the liquid part under the above conditions can be expressed using two numerical values respectively selected from the upper and lower limits, for example, more than 120 mPa ⁇ s to less than 800 Pa ⁇ s, preferably more than 700 mPa ⁇ s. Appropriate selection from the range of ⁇ 800 Pa ⁇ s or less, more preferably 800 mPa ⁇ s or more – 700 Pa ⁇ s or less, still more preferably 1 Pa ⁇ s or more – 600 Pa ⁇ s or less, even more preferably 10 Pa ⁇ s or more – 400 Pa ⁇ s or less.
  • the value can be By imparting a certain viscosity to the liquid part, when mixed with food materials, the liquid part can be evenly distributed over the food materials, thereby making it easier to loosen the frozen food composition by hand after freezing. It also makes it possible to prevent freezer burn (drying) when heat-processing frozen food compositions, suppress the occurrence of drips, and evenly flavor and season foods. It is also possible to reduce unpleasant odors characteristic of frozen foods.
  • the viscosity was determined by measuring the shear rate using a rotational viscoelasticity measuring device (MCR102 manufactured by Anton Paar) using a CYLINDER B-CC25 bob cylinder at 25°C, from which solids having a size exceeding 1 mm in diameter were removed. It can be measured by measuring from the low shear rate side between 0.1 s -1 and 31 s -1 .
  • the viscosity of the liquid part can be adjusted by blending oils and fats (particularly extremely hardened oils and fats). And/or the viscosity of the liquid part may be adjusted by further blending an oil-based thickener.
  • oil-based thickener refers to a substance that can thicken, solidify, and/or sol/gelify a liquid fat by adding it to and dissolving the fat.
  • polyglycerin fatty acid ester containing fatty acid and polyglycerin as constituent components can be suitably used.
  • straight chain fatty acids with 16 to 18 carbon atoms account for 45% or more of the total constituent fatty acids in terms of the number of molecules. High viscosity can be obtained when it is included. This ratio indicates the ratio of the number of moles of straight chain fatty acids having 16 to 18 carbon atoms to the number of moles of all constituent fatty acids.
  • the constituent fatty acids preferably include any one of a straight chain fatty acid with 8 to 14 carbon atoms, a branched fatty acid with 18 to 22 carbon atoms, and an unsaturated fatty acid with 18 to 22 carbon atoms.
  • Constituent fatty acids include (a) at least one or more straight chain saturated fatty acids having 16 to 22 carbon atoms, (b) straight chain saturated fatty acids having 8 to 14 carbon atoms, branched fatty acids having 18 to 22 carbon atoms, and 18 to 22 carbon atoms; At least one type selected from the group consisting of 22 unsaturated fatty acids can be mentioned.
  • the molar ratio of fatty acid (a) and fatty acid (b) in the constituent fatty acids is 0.91:0.09 to 0.99:0.01, the viscosity is high with a low addition amount and it lasts for a long time. Separation of fats and oils can be suppressed.
  • Examples of the fatty acid (a) include, but are not limited to, palmitic acid, stearic acid, arachidic acid, behenic acid, and the like.
  • Examples of the fatty acid (b) include, but are not limited to, caprylic acid, capric acid, lauric acid, myristic acid, oleic acid, erucic acid, isostearic acid, and the like.
  • the polyglycerin constituting the polyglycerin fatty acid ester it is preferable to use one having an average degree of polymerization based on the hydroxyl value of 10 or more.
  • polyglycerin having an average degree of polymerization of less than 10 is used, sufficient viscosity may not be obtained and separation of fats and oils may not be suppressed for a long period of time.
  • the average degree of polymerization of polyglycerin is 20 or more, still more preferably 30 or more, and even more preferably 40 or more. The higher the average degree of polymerization, the higher the viscosity, and solidification is achieved with a low addition amount. can do.
  • the average degree of polymerization based on the hydroxyl value of polyglycerin was determined using the terminal group analysis method according to a conventionally known method (Japanese Unexamined Patent Publication No. 2018-42550), and the hydroxyl value was determined using the standard established by the Japan Oil Chemists' Society, edited by the Japan Oil Chemists' Society. It can be calculated according to "Oil and Fat Analysis Test Methods (I) 1996 Edition".
  • the esterification rate of the polyglycerin fatty acid ester is preferably 70% or more. If the esterification rate is less than 70%, sufficient viscosity may not be obtained and separation of fats and oils may not be suppressed for a long period of time. More preferably, the esterification rate of the polyglycerol fatty acid ester is 80% or more, and even more preferably 90% or more. The higher the esterification rate, the higher the viscosity, and it is possible to achieve solidification with a low addition amount. can.
  • the esterification rate can be calculated according to a conventionally known method (Japanese Patent Application Laid-Open No. 2018-42550).
  • polyglycerin fatty acid esters manufactured according to conventional methods can be used. More specifically, each of the above components is prepared in a composition that satisfies the above conditions, and a catalyst such as sodium hydroxide is added. In addition, those produced by subjecting to an esterification reaction under normal pressure or reduced pressure can be used. Furthermore, in the present invention, polyglycerin fatty acid esters may be commercially available products, such as TAISET AD (Taiyo Kagaku Co., Ltd.), TAISET 50 (Taiyo Kagaku Co., Ltd.), Ryoto Polyglyester B-100D (Mitsubishi Chemical Foods Co., Ltd.). company) etc. can be suitably used.
  • the liquid part may further contain additives such as excipients, lubricants, binders, and disintegrants, which are commonly used in the production of food and drink products, as necessary.
  • additives such as excipients, lubricants, binders, and disintegrants, which are commonly used in the production of food and drink products, as necessary.
  • excipients include lactose, white sugar, D-mannitol, D-sorbitol, starch, pregelatinized starch, dextrin, glucose, corn starch, crystalline cellulose, low-substituted hydroxypropylcellulose, sodium carboxymethylcellulose, gum arabic, pullulan. , light anhydrous silicic acid, synthetic aluminum silicate, magnesium aluminate metasilicate, and the like.
  • lubricant examples include sugar esters such as sucrose fatty acid ester, calcium stearate, magnesium stearate, stearic acid, stearyl alcohol, waxes such as white beeswax, talc, silicic acid, silicon, and the like.
  • binder examples include pregelatinized starch, sucrose, gelatin, gum arabic, methylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, crystalline cellulose, white sugar, D-mannitol, trehalose, dextrin, pullulan, hydroxypropylcellulose, hydroxypropylmethylcellulose. , polyvinylpyrrolidone, and the like.
  • disintegrants include lactose, sucrose, starch, carboxymethyl cellulose, carboxymethyl cellulose calcium, croscarmellose sodium, carboxymethyl starch sodium, light silicic anhydride, and low-substituted hydroxypropyl cellulose.
  • the liquid part may further contain amino acids (e.g., glutamine, cysteine, leucine, arginine, etc.), polyhydric alcohols (e.g., ethylene glycol, polyethylene glycol, propylene glycol, glycerin, sugar alcohols, etc.), natural polymers (e.g. lecithin, starch, dextrin, etc.), vitamins (e.g. vitamin C, vitamin B group, etc.), minerals (e.g. calcium, magnesium, zinc, iron, etc.) ), dietary fiber (e.g. mannan, pectin, hemicellulose, etc.), surfactant (e.g.
  • amino acids e.g., glutamine, cysteine, leucine, arginine, etc.
  • polyhydric alcohols e.g., ethylene glycol, polyethylene glycol, propylene glycol, glycerin, sugar alcohols, etc.
  • natural polymers e.g. lecithin, starch, dex
  • sorbitan fatty acid ester etc.
  • diluent stabilizer
  • tonicity agent pH adjuster
  • buffer wetting agent
  • solubilizing agent solubilizing agent
  • a suspending agent a coloring agent, a flavoring agent, a flavoring agent, a fragrance, an antioxidant, and other components may be included as appropriate.
  • additives such as excipients, lubricants, binders, disintegrants, and other components are added to the liquid part without interfering with the predetermined viscosity, form, and desired effect of the liquid part. It can be appropriately blended in an amount within a range.
  • the packaged frozen food composition of the present invention can be obtained by a manufacturing method including a step of mixing a food material and the liquid part (or "seasoning composition for frozen food material” described below) and freezing the resulting mixture. can.
  • the "ingredients” can be selected as appropriate depending on the desired form of the frozen food composition, and can include one or more of vegetables, meat, fish, beans, grains, eggs, etc. may be prepared, heated, cooked, processed, uncooked, uncooked, or heated or frozen. It may be a product, etc.
  • the "foodstuff” is a material or something similar to a material that can be flavored or flavored by the liquid part (or the seasoning composition for frozen food).
  • the mixing ratio of the two is not particularly limited, and may be any amount that allows the liquid part to be evenly distributed throughout all the food ingredients, and may vary depending on the type, form, amount, etc. of the food ingredients. It can be selected as appropriate depending on the factors.
  • the mixing ratio Both can be mixed in the amount contained in the weight ratio (without limitation). The mixing may be performed at room temperature, under refrigerated conditions at 0 to 10°C, or under frozen conditions at -1°C or lower.
  • the resulting mixture (i.e., food composition) is filled into containers and sealed.
  • the container is not limited as long as the contents can be taken out, but for example, a pouch-shaped container, a pouch with a spout, a plastic cup container, etc. can be used.
  • the food composition filled in a container can be frozen at -50°C to -5°C, preferably at -50°C to -15°C to obtain a frozen food composition packed in a container.
  • the obtained containerized frozen food composition can be stored frozen (-30°C to -15°C, preferably -30°C to -5°C, more preferably -30°C to -10°C).
  • the packaged frozen food composition of the present invention can be prevented from deterioration or denaturation, and the growth and proliferation of microorganisms can be inhibited.
  • the packaged frozen food composition of the present invention can be easily loosened by hand or the like, and the required amount can be taken out from the container as needed. Moreover, the packaged frozen food composition of the present invention can be easily loosened by hand, etc., thereby eliminating uneven heating and making it possible to produce a food having a uniform texture.
  • the packaged frozen food composition of the present invention by heating the packaged frozen food composition of the present invention in a microwave oven or the like, the food material is simultaneously flavored and seasoned by the coexisting liquid portion, giving the food a taste that looks like it has been cooked over a long period of time. It is possible to produce food that has a heated sensation and a soft texture, and reduces the generation of drips caused by heat treatment and the generation of unpleasant odors characteristic of frozen foods, which are observed in conventional frozen foods. .
  • the present invention relates to a seasoning composition for frozen foods.
  • the seasoning composition for frozen foods of the present invention can be subjected to heat treatment together with frozen foods to impart flavor or flavor to the foods.
  • the food obtained through this process can have the taste, heat, and soft texture as if it had been cooked over a long period of time. It is possible to reduce the occurrence of peculiar unpleasant odors.
  • the seasoning composition for frozen foods of the present invention contains oil and fat, seasoning, and water as necessary, and is characterized by having a viscosity of more than 120 mPa ⁇ s at 25°C and a shear rate of 1 (1/s). That is.
  • the seasoning composition for frozen foods of the present invention may be in a liquid form at room temperature, or in a semi-solid/semi-liquid form such as a sol or gel, as long as it has the above-mentioned viscosity. Since the seasoning composition for frozen food products of the present invention has the above-mentioned viscosity and form, it can be evenly distributed and adhered to the food material by mixing it with the frozen food material or the food material before being frozen.
  • seasoning composition for frozen foods of the present invention “oil and fat”, “seasoning”, “water”, and “viscosity” are as defined in the above “liquid part”, and the seasoning composition for frozen foods of the present invention The composition also follows the above definition and amount.
  • the seasoning composition for frozen foods of the present invention may further contain the above-mentioned additives and other components that are commonly used in the production of food and drink products, if necessary. These can be appropriately blended in amounts within a range that does not interfere with the above-mentioned predetermined viscosity, form, and desired effects of the seasoning composition for frozen foodstuffs of the present invention.
  • the seasoning composition for frozen foodstuffs of the present invention comprises mixing more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning based on 100% by mass of the composition; , It can be manufactured by a manufacturing method including setting the viscosity of the composition at 25° C. and a shear rate of 1 (1/s) to be more than 120 mPa ⁇ s.
  • the seasoning composition for frozen foodstuffs of the present invention contains fats and oils, seasonings, water as necessary, and the above-mentioned additives and other components that are commonly used in the production of food and drink products as necessary. It can be manufactured by mixing each in the above amounts. Each component may be added and mixed all together, or each component may be added and mixed separately or sequentially in any combination (in any order). The mixing may be performed at room temperature, under refrigerated conditions at 0 to 10°C, or under frozen conditions at -1°C or lower.
  • the obtained mixture (i.e., seasoning composition for frozen foodstuffs) may be filled into a container and sealed.
  • the container is not limited as long as the contents can be taken out, but for example, a pouch-like container, a pouch with a spout, a plastic cup container, a metal can, etc. can be used.
  • the seasoning composition for frozen foodstuffs of the present invention can be subjected to heat treatment together with frozen foodstuffs to impart flavor or seasoning to the foodstuffs.
  • ingredients examples include those mentioned above, and they can be mixed with frozen foods or foods before being frozen.
  • the mixing ratio of the two is not particularly limited, and may be any amount that allows the seasoning composition to be evenly distributed over the food material. It can be selected as appropriate depending on factors such as the type and form of the material.
  • the seasoning composition may be mixed with 100 g of food at a mixing ratio (weight ratio) of 2 to 100 g, preferably 5 to 80 g, more preferably 8 to 60 g, even more preferably 10 to 50 g. Can be mixed (without limitation).
  • Mixing with frozen foodstuffs may be performed at room temperature, under refrigerated conditions of 0 to 10°C, or under frozen conditions of -1°C or lower.
  • the foodstuffs are simultaneously flavored and flavored by the concomitant seasoning composition for frozen foodstuffs. It has the taste, heat feel, and soft texture of a food that has been cooked over a long period of time, and eliminates the drips caused by heat treatment and the unpleasant odor characteristic of frozen foods that are observed in conventional frozen foods. Foods with reduced occurrence can be made.
  • a food before being frozen when mixed with the seasoning composition for frozen food of the present invention, it can be frozen together with the food to form a frozen food composition (frozen food) (can also be frozen together to form a frozen food composition).
  • a frozen food composition frozen food
  • the food is simultaneously flavored and seasoned with the coexisting seasoning composition for frozen food, resulting in a taste and a heated sensation as if it had been cooked over a long period of time. It is possible to produce a food that has a soft texture and reduces the generation of drips caused by heat treatment and the generation of unpleasant odors characteristic of frozen foods, which are observed in conventional frozen foods.
  • Experiment 1 Effects of seasoning content and viscosity of seasoning compositions for frozen foods 1.
  • Preparation of seasoning composition for frozen foods According to the composition shown in Table 1 below, each component is mixed to prepare seasonings for frozen foods with or without viscosity, depending on the presence or absence of extremely hardened oil and fat. A composition was prepared. The viscosity is a value measured at a shear rate of 1 (1/s) at 25°C. The obtained seasoning composition was used in the following experiment.
  • the amount of each component in the table is expressed in "% by mass", where the amount of the obtained seasoning composition is 100% by mass.
  • seasoning composition for frozen foods without viscosity
  • settling of salt was already confirmed before mixing with frozen vegetables, and it was difficult to uniformly contain salt and measure it.
  • the seasoning composition (particularly the oil) ran down from the frozen vegetables and accumulated at the bottom of the plastic bag.
  • the viscosity-added seasoning composition for frozen foods no salt precipitation was observed and it was possible to uniformly measure the salt. Furthermore, it was confirmed that after being mixed with the frozen vegetables, the seasoning composition remained attached to the surface of the frozen vegetables and did not drip down, maintaining the uniformity when mixed.
  • the seasoning composition may adhere locally or not at all to heated frozen foods (vegetables). It was confirmed that there was a large variation in flavor. It was suggested that when using a seasoning composition for frozen foods without adding viscosity, it is not easy to maintain uniform and stable quality of the produced frozen foods.
  • the heated frozen food (vegetables) had a weak salty taste, and only a slight unsatisfactory taste was felt, regardless of whether viscosity was imparted or not.
  • the seasoning composition salt
  • the salt was only localized, and I could not feel the sense of unity as a dish.
  • Experiment 2 Effects of differences in viscosity of seasoning compositions for frozen foods 1.
  • Preparation of Seasoning Compositions for Frozen Foodstuffs According to the compositions shown in Table 5 below, each component was mixed to prepare seasoning compositions for frozen foodstuffs with different amounts of extremely hardened fats and oils and with added viscosity.
  • the viscosity is a value measured at a shear rate of 1 (1/s) at 25°C.
  • the obtained seasoning composition was used in the following experiment.
  • the amount of each component in the table is expressed in "% by mass", where the amount of the obtained seasoning composition is 100% by mass.
  • Evaluation/Results (1) Ease of loosening frozen foods after freezing and extent of drips after heating. Three panelists evaluated the results.
  • Experiment 3 Effects of whether the seasoning composition for frozen foods is oil-based or water-based 1.
  • Preparation of Seasoning Compositions for Frozen Foodstuffs According to the compositions shown in Table 7 below, each component was mixed to prepare seasoning compositions for frozen foodstuffs with different amounts of oil and water and with viscosity imparting.
  • the amount of each component in the table is expressed in "% by mass", where the amount of the obtained seasoning composition is 100% by mass.
  • Experiment 4 Effects of differences in viscosity imparting means of seasoning compositions for frozen foods 1.
  • Preparation of Seasoning Compositions for Frozen Foodstuffs According to the compositions shown in Table 10 below, each component was mixed to prepare seasoning compositions for frozen foodstuffs with different viscosity imparting means.
  • Polyglycerin fatty acid ester (TAISET AD (Taiyo Kagaku Co., Ltd.)) was used as the oil-based thickener.
  • the amount of each component in the table is expressed in "% by mass", where the amount of the obtained seasoning composition is 100% by mass.
  • Evaluation/Results (1) Variation in Flavor Frozen foods were actually heated and eaten, and the variation in flavor due to each seasoning composition for frozen foods was evaluated as described in "3. Evaluation/Results" of Experiment 1 above. It was evaluated as follows.
  • any viscosity imparting means can impart a predetermined viscosity. It was suggested that the seasoning composition (salt) did not precipitate and had a consistent flavor, and that the quality of the produced frozen food could be maintained uniformly and stably.
  • the seasoning composition for frozen foods contains more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning based on 100% by mass of the composition.
  • a seasoning composition for frozen foods that has a viscosity of more than 120 mPa ⁇ s at 25°C and a shear rate of 1 (1/s)
  • it can be easily loosened by hand without being completely hardened by freezing.
  • frozen foods can be obtained that can reduce unpleasant odors and drips characteristic of frozen foods, and suppress deterioration in taste and quality. This was confirmed.

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Abstract

The present invention provides a packaged frozen food composition in which a frozen food composition is stored in a container, and the purpose of the present invention is to provide a frozen food that is not completely hardened by freezing, can be easily loosened by hand, and produces reduced drip and bad smell peculiar to frozen foods when heat-treated. The frozen food composition includes a liquid portion, which is liquid at normal temperature. The liquid portion contains more than 15 mass% of fat and 0 mass% or more to less than 15 mass% of water with respect to 100 mass% of the liquid portion, and seasoning, and has a viscosity greater than 120 mPa·s at 25°C and a shear rate of 1 (1/s).

Description

容器入り冷凍食品組成物Frozen food composition in containers
　本発明は、容器入り冷凍食品組成物、及びその製造方法に関する。 The present invention relates to a containerized frozen food composition and a method for producing the same.
　冷凍食品は、食材の長期保存を可能とするとともに、電子レンジ等を用いた加熱処理により簡単に喫食可能となるものであり、今日では様々な食材について冷凍食品が開発されており、人気を博している。 Frozen foods allow ingredients to be preserved for long periods of time and can be easily eaten by heating them in a microwave oven, etc. Today, frozen foods have been developed for a variety of ingredients and are gaining popularity. are doing.
　従来、様々な冷凍食品が開発され、報告されている。
　特許文献１には、容器の下部に米飯及び／又は麺類が置かれ、米飯及び／又は麺類の上に肉及び／又は野菜が置かれ、２５℃における粘度が５～７５ｍＰａ・ｓであるソースが、肉及び／又は野菜を実質上覆っている耐熱容器に入れられた冷凍食品が開示されている。 Conventionally, various frozen foods have been developed and reported.
In Patent Document 1, cooked rice and/or noodles are placed at the bottom of a container, meat and/or vegetables are placed on top of the cooked rice and/or noodles, and a sauce having a viscosity of 5 to 75 mPa·s at 25° C. is prepared. , a frozen food product is disclosed in a heat-resistant container that substantially covers the meat and/or vegetables.
　特許文献２には、ポリグリセリン脂肪酸エステルとレシチンを含む乳化剤を添加してなる油脂を食品の表面に接触処理した後、該食品を冷凍することを特徴とする冷凍食品の製造方法が開示されている。 Patent Document 2 discloses a method for producing a frozen food, which comprises contact-treating the surface of a food with an oil or fat prepared by adding an emulsifier containing a polyglycerin fatty acid ester and lecithin, and then freezing the food. There is.
　特許文献３には、冷凍保存に耐え得る、食品素材を融点３３℃以上の食用油脂と共に加熱して得られる加熱調理臭のある食品素材および前記加熱に用いた食用油脂を含んでなり、粉粒体状の前記食品素材をペースト状の前記食用油脂に分散状態に保持させてなるペースト状オイル調味料が開示されている。 Patent Document 3 describes a food material that can withstand frozen storage and has a cooked odor obtained by heating a food material with an edible oil or fat having a melting point of 33° C. or higher, and a food material that contains the edible oil or fat used in the heating, and is made of powder particles. A paste-like oil seasoning is disclosed in which the above-mentioned food material in the form of a paste is maintained in a dispersed state in the above-mentioned paste-like edible fat.
　特許文献４には、冷凍耐性を有する、煮汁を含む具材入り惣菜または、ペースト状惣菜に、ジェランガム０．３～１．５％（重量）及び澱粉１．０～５．０％（重量）を添加、分散、加熱、溶解してゲル化したことを特徴とするゲル化食品が開示されている。 Patent Document 4 discloses that 0.3 to 1.5% (by weight) of gellan gum and 1.0 to 5.0% (by weight) of starch are added to a frozen-resistant side dish containing ingredients containing broth or a pasty side dish. A gelled food is disclosed which is characterized by being gelled by adding, dispersing, heating and dissolving.
特開２００５－１７１号公報Japanese Patent Application Publication No. 2005-171 特許第４９３３７１９号公報Patent No. 4933719 特開２００１－００８６２０号公報Japanese Patent Application Publication No. 2001-008620 特開平１０－２１５７９７号公報Japanese Patent Application Publication No. 10-215797
　従来の冷凍食品の多くは、冷凍により硬化してしまい、容器より当該食品を取り出すこと、特に、必要な分を取り分け、取り出すことは、非常に困難である場合があった。また、完全に硬化した冷凍食品は加熱処理に付した場合に加熱ムラを生じやすく、均一な食感が得られない場合があった。 Many conventional frozen foods harden due to freezing, and it is sometimes very difficult to remove the food from the container, especially to separate and remove the necessary amount. Further, when a completely cured frozen food is subjected to heat treatment, it tends to cause uneven heating, and a uniform texture may not be obtained.
　さらに、従来の冷凍食品の多くは、加熱処理した場合に、冷凍された食品特有のいやな臭いや、ドリップを生じる場合があり、これらは味や品質の低下等を引き起こす要因となっていた。 Furthermore, when many conventional frozen foods are heat-treated, they may produce unpleasant odors and drips characteristic of frozen foods, which are factors that cause deterioration in taste and quality.
　そこで本発明は、冷凍により完全に硬化することなく、手で容易にほぐすことが可能な冷凍食品を提供することを目的とする。 Therefore, an object of the present invention is to provide a frozen food that can be easily loosened by hand without being completely hardened by freezing.
　また、本発明は、加熱処理した場合における、冷凍された食品特有のいやな臭いや、ドリップの発生が低減され、味や品質の低下等を抑制することが可能な冷凍食品を提供することを目的とする。 Further, the present invention aims to provide a frozen food that is capable of reducing unpleasant odors and drips characteristic of frozen foods when subjected to heat treatment, and suppressing deterioration of taste and quality. purpose.
　本発明者らは上記課題を解決すべく鋭意検討した結果、全量１００質量％に対して１５質量％超の油脂と１５質量％未満の水、及び調味料とを含み、２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超である、冷凍食材用調味料組成物を、食材と混合して冷凍して得られた冷凍食品が、冷凍により完全に硬化することなく、手で容易にほぐすことが可能であり、それによって加熱ムラを低減して、加熱処理できることを見出した。 As a result of intensive studies by the present inventors to solve the above problems, the present inventors found that the product contains more than 15% by mass of fats and oils, less than 15% by mass of water, and seasonings based on the total amount of 100% by mass at 25°C and a shear rate of 1. Frozen foods obtained by mixing and freezing a seasoning composition for frozen foods having a viscosity of more than 120 mPa・s at (1/s) with foods are not completely hardened by freezing and can be processed by hand. It has been found that it can be easily loosened, thereby reducing heating unevenness and allowing heat treatment.
　また、当該冷凍食材用調味料組成物と混合して得られた冷凍食品、又は当該冷凍食材用調味料組成物と混合した冷凍食材は、加熱処理に付すことにより、調味料に由来する良好な風味や味が感じられ、冷凍された食品特有のいやな臭いが低減されており、またドリップの発生も抑制されていることを見出した。
　本発明はこれらの知見に基づくものであり、以下の発明を包含する。
［１］　冷凍食品組成物が容器に収納されている、容器入り冷凍食品組成物であって、
　前記冷凍食品組成物は、常温のときに液体である液部を含み、
　前記液部が、前記液部１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを含み、２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超である、容器入り冷凍食品組成物。
［２］　前記油脂が、極度硬化油脂を含み、前記極度硬化油脂を前記液部１００質量％に対して２質量％超の量で含む、［１］の容器入り冷凍食品組成物。
［３］　前記液部１００質量％に対して、前記調味料が４質量％超の量で含まれる、［１］又は［２］の容器入り冷凍食品組成物。
［４］前記液部が、食材１００ｇに対して、２～１００ｇとなる混合比にて含まれる、［１］～［３］のいずれかの容器入り冷凍食品組成物。
［５］　冷凍食材用調味料組成物であって、前記組成物１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを含み、
２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超である、冷凍食材用調味料組成物。
［６］　前記油脂が、極度硬化油脂を含み、前記極度硬化油脂を前記組成物１００質量％に対して２質量％超の量で含む、［５］の冷凍食材用調味料組成物。
［７］　前記組成物１００質量％に対して、前記調味料が４質量％超の量で含まれる、［５］又は［６］の冷凍食材用調味料組成物。
［８］　冷凍食材用調味料組成物の製造方法であって、前記組成物１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを混合すること、ならびに、
　前記組成物の２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超とすること、
を含む、製造方法。
［９］　前記油脂が、極度硬化油脂を含み、前記極度硬化油脂を前記組成物１００質量％に対して２質量％超の量で含む、［８］の製造方法。
［１０］　前記組成物１００質量％に対して、前記調味料を４質量％超の量で混合する、［８］又は［９］の製造方法。
［１１］　容器入り冷凍食品組成物の製造方法であって、食材と冷凍食材用調味料組成物を混合し、得られた混合物を冷凍する工程を含み、
　前記冷凍食材用調味料組成物が、前記冷凍食材用調味料組成物１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを含み、２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超である、製造方法。
［１２］　前記油脂が、極度硬化油脂を含み、前記極度硬化油脂を前記組成物１００質量％に対して２質量％超の量で含む、［１１］の製造方法。
［１３］　前記冷凍食材用調味料組成物１００質量％に対して、前記調味料が４質量％超の量で含まれる、［１１］又は［１２］の製造方法。
［１４］　前記得られた混合物を、容器に収納した後に冷凍する、［１１］～［１３］のいずれかの製造方法。
　本明細書は本願の優先権の基礎である２０２２年９月２日に出願された日本国特許出願２０２２－１４０２７６号の明細書等に記載される内容を包含する。
　本明細書で引用した全ての刊行物、特許および特許出願をそのまま参考として本明細書にとりいれるものとする。 In addition, the frozen foods obtained by mixing with the seasoning composition for frozen foods, or the frozen foods obtained by mixing with the seasoning composition for frozen foods, can be heated to improve the good quality derived from the seasoning. It was found that the flavor and taste were felt, the unpleasant odor characteristic of frozen foods was reduced, and the occurrence of drips was also suppressed.
The present invention is based on these findings and includes the following inventions.
[1] A frozen food composition in a container, in which the frozen food composition is stored in a container,
The frozen food composition includes a liquid part that is liquid at room temperature,
The liquid part contains more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and seasonings based on 100% by mass of the liquid part, and is heated at 25° C. and at a shear rate of 1 (1/s). ) A packaged frozen food composition having a viscosity of more than 120 mPa·s.
[2] The packaged frozen food composition according to [1], wherein the oil and fat includes an extremely hardened oil and fat, and contains the extremely hardened oil and fat in an amount of more than 2% by mass based on 100% by mass of the liquid portion.
[3] The packaged frozen food composition according to [1] or [2], wherein the seasoning is contained in an amount of more than 4% by mass based on 100% by mass of the liquid portion.
[4] The containerized frozen food composition according to any one of [1] to [3], wherein the liquid portion is contained at a mixing ratio of 2 to 100 g per 100 g of the food material.
[5] A seasoning composition for frozen foods, comprising more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning, based on 100% by mass of the composition,
A seasoning composition for frozen foods, which has a viscosity of more than 120 mPa·s at 25° C. and a shear rate of 1 (1/s).
[6] The seasoning composition for frozen foods according to [5], wherein the fat or oil contains an extremely hardened fat or oil in an amount of more than 2% by mass based on 100% by mass of the composition.
[7] The seasoning composition for frozen foods according to [5] or [6], wherein the seasoning is contained in an amount of more than 4% by mass based on 100% by mass of the composition.
[8] A method for producing a seasoning composition for frozen foods, which comprises: based on 100% by mass of the composition, more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning. mixing, as well as
The composition has a viscosity of more than 120 mPa·s at 25° C. and a shear rate of 1 (1/s);
manufacturing method, including.
[9] The manufacturing method according to [8], wherein the oil or fat contains an extremely hardened oil or fat in an amount of more than 2% by mass based on 100% by mass of the composition.
[10] The manufacturing method according to [8] or [9], wherein the seasoning is mixed in an amount of more than 4% by mass with respect to 100% by mass of the composition.
[11] A method for producing a containerized frozen food composition, which includes a step of mixing a food ingredient and a seasoning composition for frozen food material, and freezing the resulting mixture;
The seasoning composition for frozen foodstuffs contains more than 15% by mass of oil and fat, less than 15% by mass to 0% by mass or more of water, and a seasoning, based on 100% by mass of the seasoning composition for frozen foodstuffs, A manufacturing method in which the viscosity at 25° C. and a shear rate of 1 (1/s) is more than 120 mPa·s.
[12] The manufacturing method according to [11], wherein the oil and fat includes an extremely hardened oil and fat, and the extremely hardened oil and fat is contained in an amount of more than 2% by mass based on 100% by mass of the composition.
[13] The manufacturing method according to [11] or [12], wherein the seasoning is contained in an amount of more than 4% by mass based on 100% by mass of the seasoning composition for frozen foodstuffs.
[14] The manufacturing method according to any one of [11] to [13], wherein the obtained mixture is stored in a container and then frozen.
This specification includes the contents described in the specification of Japanese Patent Application No. 2022-140276 filed on September 2, 2022, which is the basis of the priority of this application.
All publications, patents, and patent applications cited herein are incorporated by reference in their entirety.
　本発明によれば、冷凍により完全に硬化することなく、手で容易にほぐすことが可能な冷凍食品を提供することができる。 According to the present invention, it is possible to provide a frozen food that can be easily loosened by hand without being completely hardened by freezing.
　また、本発明によれば、加熱処理した場合に、冷凍された食品特有のいやな臭いや、ドリップの発生が低減され、味や品質の低下等を抑制することが可能な冷凍食品を提供することができる。 Further, according to the present invention, there is provided a frozen food that, when subjected to heat treatment, can reduce unpleasant odors and drips characteristic of frozen foods, and can suppress deterioration in taste and quality. be able to.
１．容器入り冷凍食品組成物
　本発明は、冷凍食品組成物が容器に収納されてなる、容器入り冷凍食品組成物に関するものである。 1. TECHNICAL FIELD The present invention relates to a container-packed frozen food composition in which the frozen food composition is housed in a container.
　本発明における冷凍食品組成物には食材と共に、常温のときに液体である液部が含まれ、当該液部は食材に満遍なく行き渡り付着し、食材と共に冷凍されている。 The frozen food composition of the present invention contains a liquid part that is liquid at room temperature together with the food, and the liquid part evenly spreads and adheres to the food and is frozen together with the food.
　本発明において「液部」は、油脂、調味料、必要に応じて水を含んでなり、２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超であることを特徴とするものである。本発明において「常温のときに液体である」とは、上記所定の粘度を有する限り、常温のときに液体の形態、あるいは、ゾル及びゲル等の半固体／半液体の形態が含まれる。「液部」が、上記所定の粘度及び形態を有することによって、食材と混合させた場合に、当該液部を当該食材に満遍なく行き渡らせ、付着させることができる。 In the present invention, the "liquid part" is characterized by containing oils and fats, seasonings, and water as necessary, and having a viscosity of more than 120 mPa·s at 25°C and a shear rate of 1 (1/s). It is. In the present invention, "being liquid at room temperature" includes a liquid form at room temperature, or a semi-solid/semi-liquid form such as a sol and gel, as long as it has the above-mentioned predetermined viscosity. When the "liquid part" has the above-mentioned predetermined viscosity and form, when mixed with the food material, the liquid part can evenly spread and adhere to the food material.
　なお、本明細書中、前記「液部」のことを「冷凍食材用調味料組成物」と記載する場合があるが、本明細書中これらの用語は相互互換的に用いることができる。 In this specification, the "liquid part" may be referred to as a "seasoning composition for frozen foods," but these terms can be used interchangeably in this specification.
　本発明において「油脂」とは食用油脂であり、例えば、植物由来の油脂（例えば、キャノーラ油、菜種白絞油、菜種サラダ油、大豆油、コーン油、綿実油、落花生油、ゴマ油、米油、米糠油、ツバキ油、ベニバナ油、オリーブ油、アマニ油、シソ油、エゴマ油、ヒマワリ油、パーム油、茶油、ヤシ油、アボガド油、ククイナッツ油、グレープシード油、ココアバター、ココナッツ油、小麦胚芽油、アーモンド油、月見草油、ひまし油、ヘーゼルナッツ油、マカダミアナッツ油、ローズヒップ油、ブドウ油、カカオ油、ホホバ油、パーム核油、モクロウ、キャンデリラロウ、カルナバロウ等）、動物由来の油脂（牛脂、豚油、豚脂、ラノリン、スクワレン、スクワラン、ミツロウ、鯨ロウ等）、及びこれらの極度硬化油脂、エステル交換油脂等を挙げることができる（これらに限定はされない）。好ましくは、上昇融点が３０℃未満の液状油脂を用いる。 In the present invention, "fats and oils" refer to edible fats and oils, such as vegetable-derived fats and oils (e.g., canola oil, rapeseed oil, rapeseed salad oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran). Oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower oil, palm oil, tea oil, coconut oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, coconut oil, wheat germ oil , almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, grape oil, cacao oil, jojoba oil, palm kernel oil, Japanese wax, candelilla wax, carnauba wax, etc.), animal-derived fats and oils (beef tallow, (pork oil, lard, lanolin, squalene, squalane, beeswax, spermaceti, etc.), extremely hardened fats and oils thereof, transesterified fats and oils, etc. (but not limited to these). Preferably, a liquid fat or oil having an elevated melting point of less than 30°C is used.
　本発明において、油脂はいずれか単独で用いてもよいし、異なる油脂を組み合わせて用いてもよい。異なる油脂を組み合わせる場合はそれぞれの油脂を任意の量で含めることができ、その量は本発明の冷凍食品組成物に含まれる液部の粘度が後述する所望の値となる範囲になるように適宜調整することができる。 In the present invention, any one of the oils and fats may be used alone, or different oils and fats may be used in combination. When combining different fats and oils, each fat and oil can be included in any amount, and the amount may be determined as appropriate so that the viscosity of the liquid part contained in the frozen food composition of the present invention is within the range of the desired value described below. Can be adjusted.
　本発明において、油脂は前記液部１００質量％（常温時）に対して、１５質量％超の量で含まれる。油脂を前記液部に対して１５質量％超の量で含めることによって、冷凍前の前記液部に滑らかさを付与することができ、食材と混合した際に、食材に満遍なく行き渡らせることができる。油脂は前記液部１００質量％に対して、１５質量％超、例えば、２０質量％以上、２５質量％以上、３０質量％以上、３５質量％以上、４０質量％以上、４５質量％以上、５０質量％以上、５５質量％以上、６０質量％以上、６５質量％以上、７０質量％以上、７５質量％以上、８０質量％以上、又は８５質量％以上の量で含まれ、その上限は特に限定されるものではないが、例えば、９５質量％以下、９０質量％以下、８５質量％以下、８０質量％以下、７５質量％以下、又は７０質量％以下とすることができる。本発明における油脂の量の範囲は前記下限及び上限の数値よりそれぞれ選択される２つの数値を用いて表すことができ、例えば、油脂は前記液部１００質量％に対して、１５質量％超～９５質量％以下、２０質量％以上～９０質量％以下、２５質量％以上～８５質量％以下、３０質量％以上～８０質量％以下の範囲より適宜選択される量にて含めることができる。 In the present invention, the fat and oil is contained in an amount of more than 15% by mass based on 100% by mass of the liquid portion (at room temperature). By including fats and oils in an amount of more than 15% by mass with respect to the liquid part, smoothness can be imparted to the liquid part before freezing, and when mixed with foodstuffs, it can be evenly distributed over the foodstuffs. . The fat and oil is more than 15% by mass, for example, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, based on 100% by mass of the liquid part. Contained in an amount of at least 55% by mass, at least 60% by mass, at least 65% by mass, at least 70% by mass, at least 75% by mass, at least 80% by mass, or at least 85% by mass, and the upper limit is particularly limited. Although not limited to this, it can be, for example, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, or 70% by mass or less. The range of the amount of fats and oils in the present invention can be expressed using two numbers selected from the lower limit and upper limit, for example, the amount of fats and oils is from more than 15% by mass to 100% by mass of the liquid part. It can be included in an amount appropriately selected from the ranges of 95% by mass or less, 20% by mass or more and 90% by mass or less, 25% by mass or more and 85% by mass or less, and 30% by mass or more and 80% by mass or less.
　本発明に利用する油脂には、極度硬化油脂を含めることができる。「極度硬化油脂」とは、不飽和脂肪酸がほとんど存在しなくなるまで、すなわちヨウ素価が実質的に０（通常は２～３以下）になるまで水素添加を施した油脂であって、硬度が高く、融点も５０～７０℃と高い固形油脂を意味する。このような極度硬化油脂としては、例えば、菜種油、大豆油、コーン油、サフラワー油、ヒマワリ油、オリーブ油、米ぬか油、綿実油、パーム油、パーム分別油、からし油、ラード、牛脂等（これらに限定はされない）から選択される油脂から調製された極度硬化油脂が挙げられる。 The fats and oils used in the present invention can include extremely hardened fats and oils. "Extremely hydrogenated fats and oils" are fats and oils that have been hydrogenated until almost no unsaturated fatty acids exist, that is, until the iodine value is essentially 0 (usually 2 to 3 or less), and have high hardness. , refers to solid fats and oils with a high melting point of 50 to 70°C. Examples of such extremely hardened fats and oils include rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, olive oil, rice bran oil, cottonseed oil, palm oil, fractionated palm oil, mustard oil, lard, beef tallow, etc. Examples include extremely hardened fats and oils prepared from fats and oils selected from (but not limited to).
　本発明において、極度硬化油脂は前記液部の粘度が上記所定の範囲内となる限りにおいて、任意の量で含むことができ、用いる油脂の種類に応じて適宜選択し得るが、例えば、前記液部１００質量％（常温時）に対して、２質量％超、３質量％以上、好ましくは４質量％以上（例えば、５質量％以上）、より好ましくは６質量％以上の量で含み、その上限は特に限定されるものではないが、例えば、９０質量％以下、８０質量％以下、７０質量％以下、６０質量％以下、５０質量％以下、４０質量％以下、３０質量％以下、２０質量％以下、又は１０質量％以下とすることができる。本発明における極度硬化油脂の量の範囲は前記下限及び上限の数値よりそれぞれ選択される２つの数値を用いて表すことができ、例えば、極度硬化油脂は前記液部１００質量％に対して、２質量％超～９０質量％以下、３質量％以上～９０質量％以下、好ましくは４質量％以上～８０質量％以下、より好ましくは６質量％以上～７０質量％以下の範囲より適宜選択される量にて含めることができる。本発明において、極度硬化油脂を含めることによって、前記液部の粘度を調整することができる。 In the present invention, extremely hardened fats and oils can be contained in any amount as long as the viscosity of the liquid part is within the above-mentioned predetermined range, and can be appropriately selected depending on the type of fats and oils used. It contains more than 2% by mass, 3% by mass or more, preferably 4% by mass or more (for example, 5% by mass or more), more preferably 6% by mass or more, based on 100% by mass (at room temperature). The upper limit is not particularly limited, but for example, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass % or less, or 10% by mass or less. The range of the amount of extremely hardened oil and fat in the present invention can be expressed using two numerical values respectively selected from the lower limit and upper limit. Appropriately selected from the range of more than 90% by mass to 90% by mass, 3% to 90% by mass, preferably 4% to 80% by mass, more preferably 6% to 70% by mass. It can be included in quantity. In the present invention, the viscosity of the liquid part can be adjusted by including extremely hardened oil or fat.
　「調味料」とは、飲食品の製造において、食材の風味付けや味付けに用いられる一般的な材料を意味し、本発明においては、冷凍食品組成物の所望の形態（風味付けや味付け）に応じて、適当な調味料を適宜選択することができる。「調味料」としては例えば、食塩、水溶性デキストリン、グルタミン酸ソーダ、ブドウ糖、グラニュー糖、上白糖、クエン酸、造粒塩、岩塩、イノシン酸、グアニル酸、味噌、醤油、酢、香辛料（例えば、アジョワン、アニス、エシャロット、オールスパイス、オニオン、オレガノ、カファライム、カホクザンショウ（花椒）、カルダモン、カレーリーフ、キャラウェイ、クミン、グリーンペッパー、クローブ、ゴマ、コショウ、コリアンダー（パクチー）、サフラン、山椒、シソ、シナモン、生姜、スターアニス、セージ、タイム、ターメリック、タデ、タラゴン、チンピ、ディル、トウガラシ、ナツメグ、ニラ、ニンニク、ネギ、バジル、パセリ、バニラ、パプリカ、ハラペーニョ、フェヌグリーク、フェンネル、ホースラディッシュ、マージョラム、マスタード、ミカン、ミント、ラディッシュ、レモン、レモングラス、ローズマリー、ローリエ、ワサビ、五香粉、ガラムマサラ、カレー粉、七味唐辛子、柚子胡椒（柚子唐辛子））、甘味料（例えば、アスパルテーム、アセスルファムカリウム、カンゾウ抽出物、キシリトール、サッカリン、サッカリンナトリウム、ステビア、Ｄ－ソルビトール等）、酸味料（例えば、アジピン酸、クエン酸、コハク酸、氷酢酸、酢酸ナトリウム、酒石酸、フマル酸、フマル酸ナトリウム等）、苦味料（カフェイン、ナリンジン、ニガヨモギ抽出物）等が挙げられるが、これらに限定はされない。調味料はいずれか単独で用いてもよいし、異なる調味料を組み合わせて用いてもよい。 "Seasoning" means a general material used for flavoring or seasoning ingredients in the production of food and drink products, and in the present invention, it is used to add flavor or seasoning to frozen food compositions. Appropriate seasonings can be selected accordingly. Examples of "seasonings" include salt, water-soluble dextrin, monosodium glutamate, glucose, granulated sugar, white sugar, citric acid, granulated salt, rock salt, inosinic acid, guanylic acid, miso, soy sauce, vinegar, spices (for example, Ajwain, anise, shallot, allspice, onion, oregano, kaffa lime, kahokuzansho, cardamom, curry leaf, caraway, cumin, green pepper, clove, sesame, pepper, coriander, saffron, Japanese pepper, Perilla, cinnamon, ginger, star anise, sage, thyme, turmeric, knotweed, tarragon, chimpi, dill, capsicum, nutmeg, chives, garlic, green onion, basil, parsley, vanilla, paprika, jalapeno, fenugreek, fennel, horseradish, marjoram, mustard, mandarin orange, mint, radish, lemon, lemongrass, rosemary, bay leaf, wasabi, five-spice powder, garam masala, curry powder, shichimi chili pepper, yuzu pepper (yuzu chili pepper)), sweeteners (e.g. aspartame, acesulfame potassium) , licorice extract, xylitol, saccharin, sodium saccharin, stevia, D-sorbitol, etc.), acidulants (e.g., adipic acid, citric acid, succinic acid, glacial acetic acid, sodium acetate, tartaric acid, fumaric acid, sodium fumarate, etc.), Examples include, but are not limited to, bittering agents (caffeine, naringin, mugwort extract), and the like. Any one of the seasonings may be used alone, or different seasonings may be used in combination.
　本発明において「調味料」は、食材へ所望の風味付けや味付けを行うことが可能な任意の量で含むことができ、利用する食材や調味料の種類等の要因に応じて適宜選択し得るものであり、特に限定されるものではないが、例えば、前記液部１００質量％（常温時）に対して、４質量％超、好ましくは５質量％以上、より好ましくは６質量％以上、例えば、１０質量％以上、２０質量％以上、３０質量％以上、４０質量％以上、５０質量％以上、又は６０質量％以上の量で含み、その上限は特に限定されるものではないが、例えば、９０質量％以下、８５質量％以下、８０質量％以下、又は７０質量％以下とすることができる。本発明における調味料の量の範囲は前記下限及び上限の数値よりそれぞれ選択される２つの数値を用いて表すことができ、例えば、調味料は前記液部１００質量％に対して、４質量％超～９０質量％以下、好ましくは５質量％以上～９０質量％以下、より好ましくは６質量％以上～９０質量％以下、例えば、１０質量％以上～８０質量％以下、又は２０質量％以上～７０質量％以下の範囲より適宜選択される量にて含めることができる。 In the present invention, "seasoning" can be included in any amount that can impart desired flavor or seasoning to foodstuffs, and can be appropriately selected depending on factors such as the type of ingredients and seasonings used. Although not particularly limited, for example, based on 100% by mass of the liquid part (at room temperature), more than 4% by mass, preferably 5% by mass or more, more preferably 6% by mass or more, e.g. , 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, or 60% by mass or more, and the upper limit is not particularly limited, but for example, It can be 90% by mass or less, 85% by mass or less, 80% by mass or less, or 70% by mass or less. The range of the amount of seasoning in the present invention can be expressed using two numerical values respectively selected from the lower limit and upper limit. For example, the amount of seasoning is 4% by mass based on 100% by mass of the liquid part. More than 90% by mass or less, preferably 5% by mass or more and 90% by mass or less, more preferably 6% by mass or more and 90% by mass or less, for example 10% by mass or more and 80% by mass or less, or 20% by mass or more It can be included in an amount appropriately selected from a range of 70% by mass or less.
　本発明において、「水」は前記液部の粘度が上記所定の範囲内となる限りにおいて、任意の量で含むことができ、例えば、前記液部１００質量％（常温時）に対して、１５質量％未満、例えば、１０質量％以下、９質量％以下、８質量％以下、７質量％以下、又は６質量％以下の量で含み、その下限は特に限定されるものではないが、例えば、０質量％以上（「０質量％又はそれを超える量」を意味し、「０質量％」の場合は、水を含まないことを意味する）、１質量％以上、２質量％以上、３質量％以上、４質量％以上、又は５質量％以上とすることができる。本発明における水の量の範囲は前記上限及び下限の数値よりそれぞれ選択される２つの数値を用いて表すことができ、例えば、水は前記液部１００質量％に対して、０質量％以上～１５質量％未満、０質量％以上～１０質量％以下、０質量％以上～８質量％以下、０質量％以上～６質量％以下、１質量％以上～１０質量％以下、２質量％以上～９質量％以下、又は３質量％以上～８質量％以下の範囲より適宜選択される量にて含めることができる。水を前記液部１００質量％に対して、１５質量％以上の量で含む場合には、前記液部について、上記所望の粘度を得ることができない場合があり、また油脂と水の分離を生じ、食材との混合において当該食材に満遍なく行き渡らせ付着させることが困難となる場合がある。 In the present invention, "water" can be contained in any amount as long as the viscosity of the liquid part is within the predetermined range, for example, 15% by mass of the liquid part (at room temperature). It is included in an amount less than 10% by mass, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less, the lower limit of which is not particularly limited, but for example, 0% by mass or more (means "0% by mass or more", "0% by mass" means not containing water), 1% by mass or more, 2% by mass or more, 3% by mass % or more, 4% by mass or more, or 5% by mass or more. The range of the amount of water in the present invention can be expressed using two numbers selected from the above-mentioned upper and lower limits, for example, water is from 0% by mass or more to 100% by mass of the liquid part. Less than 15% by mass, 0% to 10% by mass, 0% to 8% by mass, 0% to 6% by mass, 1% to 10% by mass, 2% by mass or more It can be included in an amount appropriately selected from the range of 9% by mass or less, or from 3% by mass to 8% by mass. If water is contained in an amount of 15% by mass or more based on 100% by mass of the liquid part, it may not be possible to obtain the desired viscosity of the liquid part, and separation of fat and water may occur. When mixing with foodstuffs, it may be difficult to evenly distribute and adhere to the foodstuffs.
　本発明において、前記液部の粘度は、２５℃及びせん断速度１（１／ｓ）における値が１２０ｍＰａ・ｓ超、例えば、２００ｍＰａ以上、３００ｍＰａ以上、４００ｍＰａ以上、５００ｍＰａ以上、又は６００ｍＰａ以上、好ましくは７００ｍＰａ以上、より好ましくは８００ｍＰａ・ｓ以上（例えば、９００ｍＰａ以上）、さらに好ましくは１Ｐａ・ｓ以上（例えば、１．２Ｐａ・ｓ以上、１．４Ｐａ・ｓ以上、１．６Ｐａ・ｓ以上、１．８Ｐａ・ｓ以上、２Ｐａ・ｓ以上、４Ｐａ・ｓ以上、６Ｐａ・ｓ以上、又は８Ｐａ・ｓ以上）、よりさらに好ましくは１０Ｐａ・ｓ以上（例えば、１５Ｐａ・ｓ以上、２０Ｐａ・ｓ以上、２５Ｐａ・ｓ以上、又は３０Ｐａ・ｓ以上）であり、その上限は特に限定されるものではないが、例えば、８００Ｐａ・ｓ以下、７００Ｐａ・ｓ以下、６００Ｐａ・ｓ以下、５００Ｐａ・ｓ以下、４００Ｐａ・ｓ以下、３００Ｐａ・ｓ以下、又は２００Ｐａ・ｓ以下とすることができる。前記条件における前記液部の粘度は、前記上限及び下限の数値よりそれぞれ選択される２つの数値を用いて表すことができ、例えば、１２０ｍＰａ・ｓ超～８００Ｐａ・ｓ以下、好ましくは７００ｍＰａ・ｓ超～８００Ｐａ・ｓ以下、より好ましくは８００ｍＰａ・ｓ以上～７００Ｐａ・ｓ以下、さらに好ましくは１Ｐａ・ｓ以上～６００Ｐａ・ｓ以下、よりさらに好ましくは１０Ｐａ・ｓ以上～４００Ｐａ・ｓ以下の範囲より適宜選択される値とすることができる。前記液部に一定の粘性を付与する事で、食材と混合させた場合に、当該食材に前記液部を満遍なく行き渡らせることができ、これにより凍結後の冷凍食品組成物を手で容易にほぐすことを可能とし、また冷凍食品組成物を加熱処理した場合に、冷凍焼け（乾燥）を防ぐことができ、またドリップの発生を抑えることができ、また食材にムラなく風味付けや味付けをすることができ、また冷凍された食品特有のいやな臭いを低減することができる。 In the present invention, the viscosity of the liquid part at 25° C. and a shear rate of 1 (1/s) is more than 120 mPa·s, for example, 200 mPa or more, 300 mPa or more, 400 mPa or more, 500 mPa or more, or 600 mPa or more, preferably 700 mPa or more, more preferably 800 mPa·s or more (for example, 900 mPa or more), still more preferably 1 Pa·s or more (for example, 1.2 Pa·s or more, 1.4 Pa·s or more, 1.6 Pa·s or more, 1. 8 Pa.s or more, 2 Pa.s or more, 4 Pa.s or more, 6 Pa.s or more, or 8 Pa.s or more), and even more preferably 10 Pa.s or more (for example, 15 Pa.s or more, 20 Pa.s or more, 25 Pa.s or more). s or more, or 30 Pa.s or more), and the upper limit is not particularly limited, but for example, 800 Pa.s or less, 700 Pa.s or less, 600 Pa.s or less, 500 Pa.s or less, 400 Pa.s or less. , 300 Pa·s or less, or 200 Pa·s or less. The viscosity of the liquid part under the above conditions can be expressed using two numerical values respectively selected from the upper and lower limits, for example, more than 120 mPa·s to less than 800 Pa·s, preferably more than 700 mPa·s. Appropriate selection from the range of ~800 Pa·s or less, more preferably 800 mPa·s or more – 700 Pa·s or less, still more preferably 1 Pa·s or more – 600 Pa·s or less, even more preferably 10 Pa·s or more – 400 Pa·s or less. The value can be By imparting a certain viscosity to the liquid part, when mixed with food materials, the liquid part can be evenly distributed over the food materials, thereby making it easier to loosen the frozen food composition by hand after freezing. It also makes it possible to prevent freezer burn (drying) when heat-processing frozen food compositions, suppress the occurrence of drips, and evenly flavor and season foods. It is also possible to reduce unpleasant odors characteristic of frozen foods.
　前記粘度は、直径１ｍｍの粒子を超えるサイズを有する固体を取り除いたサンプルを、回転式粘弾性測定装置（Ａｎｔｏｎ　Ｐａａｒ社製ＭＣＲ１０２）を用いＣＹＬＩＮＤＥＲ　Ｂ－ＣＣ２５のボブシリンダー、２５℃にて、ずり速度０．１ｓ-1から３１ｓ-1までの間を低ずり速度側から測定することにより測定することができる。 The viscosity was determined by measuring the shear rate using a rotational viscoelasticity measuring device (MCR102 manufactured by Anton Paar) using a CYLINDER B-CC25 bob cylinder at 25°C, from which solids having a size exceeding 1 mm in diameter were removed. It can be measured by measuring from the low shear rate side between 0.1 s -1 and 31 s -1 .
　前記液部の粘度は、油脂（特に、極度硬化油脂）の配合によって調整することができる。ならびに／あるいは、前記液部の粘度は、油系増粘剤をさらに配合することによって調整してもよい。「油系増粘剤」とは、液状の油脂に添加して溶解することにより、当該油脂を増粘、固化、及び／又はゾル・ゲル化することが可能な物質を意味する。このような油系増粘剤としては、脂肪酸とポリグリセリンとを構成成分として含む、ポリグリセリン脂肪酸エステルを好適に用いることができる。 The viscosity of the liquid part can be adjusted by blending oils and fats (particularly extremely hardened oils and fats). And/or the viscosity of the liquid part may be adjusted by further blending an oil-based thickener. The term "oil-based thickener" refers to a substance that can thicken, solidify, and/or sol/gelify a liquid fat by adding it to and dissolving the fat. As such an oil-based thickener, polyglycerin fatty acid ester containing fatty acid and polyglycerin as constituent components can be suitably used.
　油系増粘剤のポリグリセリン脂肪酸エステルを構成する脂肪酸（以下、「構成脂肪酸」と記載する）については、全構成脂肪酸の内、炭素数１６～１８の直鎖脂肪酸が分子数として４５％以上含まれる場合に高い粘度を得ることができる。この割合は、全構成脂肪酸のモル数に対する炭素数１６～１８の直鎖脂肪酸のモル数の割合を示す。 Regarding the fatty acids constituting the polyglycerin fatty acid ester of the oil-based thickener (hereinafter referred to as "constituent fatty acids"), straight chain fatty acids with 16 to 18 carbon atoms account for 45% or more of the total constituent fatty acids in terms of the number of molecules. High viscosity can be obtained when it is included. This ratio indicates the ratio of the number of moles of straight chain fatty acids having 16 to 18 carbon atoms to the number of moles of all constituent fatty acids.
　構成脂肪酸には、炭素数８～１４の直鎖脂肪酸、炭素数１８～２２の分岐脂肪酸及び炭素数１８～２２の不飽和脂肪酸のいずれかを含む事が好ましい。 The constituent fatty acids preferably include any one of a straight chain fatty acid with 8 to 14 carbon atoms, a branched fatty acid with 18 to 22 carbon atoms, and an unsaturated fatty acid with 18 to 22 carbon atoms.
　構成脂肪酸として、（ａ）炭素数１６～２２の直鎖飽和脂肪酸を少なくとも１種以上、（ｂ）炭素数８～１４の直鎖飽和脂肪酸、炭素数１８～２２の分岐脂肪酸及び炭素数１８～２２の不飽和脂肪酸からなる群より選択される少なくとも１種以上が挙げられる。構成脂肪酸における脂肪酸（ａ）と脂肪酸（ｂ）の比率をモル比にして、０．９１：０．０９～０．９９：０．０１とするとき、低添加量にて粘度が高く、長期間油脂の分離を抑えることができる。 Constituent fatty acids include (a) at least one or more straight chain saturated fatty acids having 16 to 22 carbon atoms, (b) straight chain saturated fatty acids having 8 to 14 carbon atoms, branched fatty acids having 18 to 22 carbon atoms, and 18 to 22 carbon atoms; At least one type selected from the group consisting of 22 unsaturated fatty acids can be mentioned. When the molar ratio of fatty acid (a) and fatty acid (b) in the constituent fatty acids is 0.91:0.09 to 0.99:0.01, the viscosity is high with a low addition amount and it lasts for a long time. Separation of fats and oils can be suppressed.
　脂肪酸（ａ）としては、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸等が挙げられるが、これらに限定されるものではない。脂肪酸（ｂ）としては、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、オレイン酸、エルカ酸、イソステアリン酸等が挙げられるが、これらに限定されるものではない。 Examples of the fatty acid (a) include, but are not limited to, palmitic acid, stearic acid, arachidic acid, behenic acid, and the like. Examples of the fatty acid (b) include, but are not limited to, caprylic acid, capric acid, lauric acid, myristic acid, oleic acid, erucic acid, isostearic acid, and the like.
　ポリグリセリン脂肪酸エステルを構成するポリグリセリンについては、水酸基価に基づく平均重合度が１０以上のものを用いるのが好ましい。平均重合度が１０未満であるポリグリセリンを用いた場合、十分な粘度は得られず、長期間油脂の分離を抑えることができない場合がある。より好ましくは、ポリグリセリンの平均重合度は２０以上であり、さらに好ましくは３０以上、よりさらに好ましくは４０以上であり、平均重合度が高い程、粘度が高くなり、低添加量で固化を達成することができる。 Regarding the polyglycerin constituting the polyglycerin fatty acid ester, it is preferable to use one having an average degree of polymerization based on the hydroxyl value of 10 or more. When polyglycerin having an average degree of polymerization of less than 10 is used, sufficient viscosity may not be obtained and separation of fats and oils may not be suppressed for a long period of time. More preferably, the average degree of polymerization of polyglycerin is 20 or more, still more preferably 30 or more, and even more preferably 40 or more. The higher the average degree of polymerization, the higher the viscosity, and solidification is achieved with a low addition amount. can do.
　ポリグリセリンの水酸基価に基づく平均重合度は、従来公知の手法（特開２０１８－４２５５０号公報）にしたがって、末端基分析法、水酸基価は社団法人日本油化学会編「日本油化学会制定　基準油脂分析試験法（Ｉ）１９９６年度版」に準じて算出することができる。 The average degree of polymerization based on the hydroxyl value of polyglycerin was determined using the terminal group analysis method according to a conventionally known method (Japanese Unexamined Patent Publication No. 2018-42550), and the hydroxyl value was determined using the standard established by the Japan Oil Chemists' Society, edited by the Japan Oil Chemists' Society. It can be calculated according to "Oil and Fat Analysis Test Methods (I) 1996 Edition".
　ポリグリセリン脂肪酸エステルのエステル化率は、７０％以上であることが好ましい。エステル化率が７０％未満である場合、十分な粘度は得られず、長期間油脂の分離を抑えることができない場合がある。より好ましくは、ポリグリセリン脂肪酸エステルのエステル化率は８０％以上であり、さらに好ましくは９０％以上であり、エステル化率が高い程、粘度が高くなり、低添加量で固化を達成することができる。 The esterification rate of the polyglycerin fatty acid ester is preferably 70% or more. If the esterification rate is less than 70%, sufficient viscosity may not be obtained and separation of fats and oils may not be suppressed for a long period of time. More preferably, the esterification rate of the polyglycerol fatty acid ester is 80% or more, and even more preferably 90% or more.The higher the esterification rate, the higher the viscosity, and it is possible to achieve solidification with a low addition amount. can.
　エステル化率は、従来公知の手法（特開２０１８－４２５５０号公報）にしたがって算出することができる。 The esterification rate can be calculated according to a conventionally known method (Japanese Patent Application Laid-Open No. 2018-42550).
　本発明においてポリグリセリン脂肪酸エステルは常法にしたがって製造されたものを用いることができ、より詳細には、上記の各成分を、上記条件を満たすような組成で仕込み、水酸化ナトリウム等の触媒を加えて、常圧又は減圧下におけるエステル化反応に付すことにより製造されたものを用いることができる。また、本発明においてポリグリセリン脂肪酸エステルは市販品を利用してもよく、例えば、ＴＡＩＳＥＴ　ＡＤ（太陽化学株式会社）、ＴＡＩＳＥＴ５０（太陽化学株式会社）、リョートーポリグリエステルＢ－１００Ｄ（三菱化学フーズ株式会社）等を好適に用いることができる。 In the present invention, polyglycerin fatty acid esters manufactured according to conventional methods can be used. More specifically, each of the above components is prepared in a composition that satisfies the above conditions, and a catalyst such as sodium hydroxide is added. In addition, those produced by subjecting to an esterification reaction under normal pressure or reduced pressure can be used. Furthermore, in the present invention, polyglycerin fatty acid esters may be commercially available products, such as TAISET AD (Taiyo Kagaku Co., Ltd.), TAISET 50 (Taiyo Kagaku Co., Ltd.), Ryoto Polyglyester B-100D (Mitsubishi Chemical Foods Co., Ltd.). company) etc. can be suitably used.
　本発明において、前記液部には必要に応じてさらに、飲食品の製造において通常用いられている、賦形剤、滑沢剤、結合剤、崩壊剤等の添加剤を含めることができる。 In the present invention, the liquid part may further contain additives such as excipients, lubricants, binders, and disintegrants, which are commonly used in the production of food and drink products, as necessary.
　賦形剤としては、例えば、乳糖、白糖、Ｄ－マンニトール、Ｄ－ソルビトール、デンプン、α化デンプン、デキストリン、ブドウ糖、コーンスターチ、結晶セルロース、低置換度ヒドロキシプロピルセルロース、カルボキシメチルセルロースナトリウム、アラビアゴム、プルラン、軽質無水ケイ酸、合成ケイ酸アルミニウム、メタケイ酸アルミン酸マグネシウム等が挙げられる。 Examples of excipients include lactose, white sugar, D-mannitol, D-sorbitol, starch, pregelatinized starch, dextrin, glucose, corn starch, crystalline cellulose, low-substituted hydroxypropylcellulose, sodium carboxymethylcellulose, gum arabic, pullulan. , light anhydrous silicic acid, synthetic aluminum silicate, magnesium aluminate metasilicate, and the like.
　滑沢剤としては、例えば、ショ糖脂肪酸エステル等のシュガーエステル類、ステアリン酸カルシウム、ステアリン酸マグネシウム、ステアリン酸、ステアリルアルコール、サラシミツロウ等のロウ類、タルク、ケイ酸、ケイ素等が挙げられる。 Examples of the lubricant include sugar esters such as sucrose fatty acid ester, calcium stearate, magnesium stearate, stearic acid, stearyl alcohol, waxes such as white beeswax, talc, silicic acid, silicon, and the like.
　結合剤としては、例えば、α化デンプン、ショ糖、ゼラチン、アラビアゴム、メチルセルロース、カルボキシメチルセルロース、カルボキシメチルセルロースナトリウム、結晶セルロース、白糖、Ｄ－マンニトール、トレハロース、デキストリン、プルラン、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、ポリビニルピロリドン等が挙げられる。 Examples of the binder include pregelatinized starch, sucrose, gelatin, gum arabic, methylcellulose, carboxymethylcellulose, sodium carboxymethylcellulose, crystalline cellulose, white sugar, D-mannitol, trehalose, dextrin, pullulan, hydroxypropylcellulose, hydroxypropylmethylcellulose. , polyvinylpyrrolidone, and the like.
　崩壊剤としては、例えば、乳糖、白糖、デンプン、カルボキシメチルセルロース、カルボキシメチルセルロースカルシウム、クロスカルメロースナトリウム、カルボキシメチルスターチナトリウム、軽質無水ケイ酸、低置換度ヒドロキシプロピルセルロース等が挙げられる。 Examples of disintegrants include lactose, sucrose, starch, carboxymethyl cellulose, carboxymethyl cellulose calcium, croscarmellose sodium, carboxymethyl starch sodium, light silicic anhydride, and low-substituted hydroxypropyl cellulose.
　また、本発明において、前記液部には、必要に応じてさらに、飲食品の製造において通常用いられている、アミノ酸（例えばグルタミン、システイン、ロイシン、アルギニン等）、多価アルコール（例えばエチレングリコール、ポリエチレングリコール、プロピレングリコール、グリセリン、糖アルコール等）、天然高分子（例えば、レシチン、澱粉、デキストリン等）、ビタミン（例えばビタミンＣ、ビタミンＢ群等）、ミネラル（例えばカルシウム、マグネシウム、亜鉛、鉄等）、食物繊維（例えばマンナン、ペクチン、ヘミセルロース等）、界面活性剤（例えばソルビタン脂肪酸エステル等）、希釈剤、安定化剤、等張化剤、ｐＨ調製剤、緩衝剤、湿潤剤、溶解補助剤、懸濁化剤、着色剤、矯味剤、矯臭剤、香料、酸化防止剤等のその他の成分を適宜含めることができる。 In the present invention, the liquid part may further contain amino acids (e.g., glutamine, cysteine, leucine, arginine, etc.), polyhydric alcohols (e.g., ethylene glycol, polyethylene glycol, propylene glycol, glycerin, sugar alcohols, etc.), natural polymers (e.g. lecithin, starch, dextrin, etc.), vitamins (e.g. vitamin C, vitamin B group, etc.), minerals (e.g. calcium, magnesium, zinc, iron, etc.) ), dietary fiber (e.g. mannan, pectin, hemicellulose, etc.), surfactant (e.g. sorbitan fatty acid ester, etc.), diluent, stabilizer, tonicity agent, pH adjuster, buffer, wetting agent, solubilizing agent. , a suspending agent, a coloring agent, a flavoring agent, a flavoring agent, a fragrance, an antioxidant, and other components may be included as appropriate.
　本発明において、前記液部には賦形剤、滑沢剤、結合剤、崩壊剤等の添加剤やその他の成分を、前記液部の上記所定の粘度や形態、所望される効果を妨げない範囲の量で適宜配合することができる。 In the present invention, additives such as excipients, lubricants, binders, disintegrants, and other components are added to the liquid part without interfering with the predetermined viscosity, form, and desired effect of the liquid part. It can be appropriately blended in an amount within a range.
　本発明の容器入り冷凍食品組成物は、食材と前記液部（又は後述の「冷凍食材用調味料組成物」）を混合し、得られた混合物を冷凍する工程を含む製造方法により得ることができる。 The packaged frozen food composition of the present invention can be obtained by a manufacturing method including a step of mixing a food material and the liquid part (or "seasoning composition for frozen food material" described below) and freezing the resulting mixture. can.
　「食材」は、冷凍食品組成物の所望の形態に応じて適宜選択することができ、例えば、野菜類、肉類、魚類、豆類、穀類、卵類等の一又は複数を含めることができ、食材は下処理済みのもの、加熱済みのもの、調理済みのものや、加工品等であってもよいし、あるいは未調理、未加熱のもの等であってもよく、あるいはそれらの加熱品、冷凍品等であってもよい。好ましくは「食材」は、前記液部（又は冷凍食材用調味料組成物）により風味付けや味付けが可能な素材又は素材に近いものである。 The "ingredients" can be selected as appropriate depending on the desired form of the frozen food composition, and can include one or more of vegetables, meat, fish, beans, grains, eggs, etc. may be prepared, heated, cooked, processed, uncooked, uncooked, or heated or frozen. It may be a product, etc. Preferably, the "foodstuff" is a material or something similar to a material that can be flavored or flavored by the liquid part (or the seasoning composition for frozen food).
　食材と前記液部との混合において、両者の混合比は特に限定されず、すべての食材の全体に前記液部が満遍なく行き渡ることが可能な量であればよく、食材の種類、形態、量等の要因に応じて適宜選択することができる。例えば、本発明の容器入り冷凍食品組成物において、食材１００ｇに対して、前記液部が２～１００ｇ、好ましくは５～８０ｇ、好ましくは８～６０ｇ、より好ましくは１０～５０ｇとなる混合比（重量比）にて含まれる量にて、両者を混合することができる（これらに限定はされない）。混合は常温で行ってもよいし、０～１０℃の冷蔵条件下、－１℃以下の冷凍条件下で行ってもよい。 In mixing the food ingredients and the liquid part, the mixing ratio of the two is not particularly limited, and may be any amount that allows the liquid part to be evenly distributed throughout all the food ingredients, and may vary depending on the type, form, amount, etc. of the food ingredients. It can be selected as appropriate depending on the factors. For example, in the packaged frozen food composition of the present invention, the mixing ratio ( Both can be mixed in the amount contained in the weight ratio (without limitation). The mixing may be performed at room temperature, under refrigerated conditions at 0 to 10°C, or under frozen conditions at -1°C or lower.
　得られた混合物（すなわち、食品組成物）は容器に充填され密封される。容器としては内容物を取り出し可能なものであれば限定されないが、例えばパウチ状容器、口栓付きパウチ、プラスチック製のカップ容器などを利用することができる。 The resulting mixture (i.e., food composition) is filled into containers and sealed. The container is not limited as long as the contents can be taken out, but for example, a pouch-shaped container, a pouch with a spout, a plastic cup container, etc. can be used.
　容器に充填された前記食品組成物は、－５０℃～－５℃、好ましくは－５０℃～－１５℃にて冷凍処理を施すことにより、容器入り冷凍食品組成物を得ることができる。得られた容器入り冷凍食品組成物は、冷凍（－３０℃～－１５℃、好ましくは－３０℃～－５℃、更に好ましくは－３０℃～－１０℃）保管することができる。冷凍保管することによって、本発明の容器入り冷凍食品組成物の変質や変性を防ぐことができ、また、微生物の発育や増殖を阻止することができる。 The food composition filled in a container can be frozen at -50°C to -5°C, preferably at -50°C to -15°C to obtain a frozen food composition packed in a container. The obtained containerized frozen food composition can be stored frozen (-30°C to -15°C, preferably -30°C to -5°C, more preferably -30°C to -10°C). By storing it in a frozen state, the packaged frozen food composition of the present invention can be prevented from deterioration or denaturation, and the growth and proliferation of microorganisms can be inhibited.
　本発明の容器入り冷凍食品組成物は、手等で簡単にほぐすことが可能であり、必要に応じて、容器より必要な分を取り分け、取り出すことが可能である。
　また、本発明の容器入り冷凍食品組成物は、手等で簡単にほぐすことが可能であり、それによって加熱ムラを解消し、均一な食感を有する食品を作ることができる。
　また、本発明の容器入り冷凍食品組成物は、電子レンジ等で加熱処理することにより、食材は同時に、併存する前記液部により風味付けや味付けがなされ、時間をかけて調理したような味、加熱感、柔らかな食感を有することができ、従来の冷凍食品で見受けられた加熱処理に伴うドリップの発生や冷凍された食品特有のいやな臭いの発生が低減された食品を作ることができる。 The packaged frozen food composition of the present invention can be easily loosened by hand or the like, and the required amount can be taken out from the container as needed.
Moreover, the packaged frozen food composition of the present invention can be easily loosened by hand, etc., thereby eliminating uneven heating and making it possible to produce a food having a uniform texture.
In addition, by heating the packaged frozen food composition of the present invention in a microwave oven or the like, the food material is simultaneously flavored and seasoned by the coexisting liquid portion, giving the food a taste that looks like it has been cooked over a long period of time. It is possible to produce food that has a heated sensation and a soft texture, and reduces the generation of drips caused by heat treatment and the generation of unpleasant odors characteristic of frozen foods, which are observed in conventional frozen foods. .
２．冷凍食材用調味料組成物
　また、別の態様において、本発明は、冷凍食材用調味料組成物に関するものである。本発明の冷凍食材用調味料組成物は、冷凍された食材と共に加熱処理に付されることにより、当該食材に風味付けや味付けを行うことを可能とするものであり、このようにして処理して得られた食材は、時間をかけて調理したような味、加熱感、柔らかな食感を有することができ、従来の冷凍食品で見受けられた加熱処理に伴うドリップの発生や冷凍された食品特有のいやな臭いの発生を低減することができる。 2. Seasoning composition for frozen foods In another aspect, the present invention relates to a seasoning composition for frozen foods. The seasoning composition for frozen foods of the present invention can be subjected to heat treatment together with frozen foods to impart flavor or flavor to the foods. The food obtained through this process can have the taste, heat, and soft texture as if it had been cooked over a long period of time. It is possible to reduce the occurrence of peculiar unpleasant odors.
　本発明の冷凍食材用調味料組成物は、油脂、調味料、必要に応じて水を含んでなり、２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超であることを特徴とするものである。本発明の冷凍食材用調味料組成物は、上記粘度を有する限り、常温のときに液体の形態、あるいは、ゾル及びゲル等の半固体／半液体の形態であってもよい。本発明の冷凍食材用調味料組成物が、上記粘度及び形態を有することによって、冷凍された食材又は冷凍される前の食材と混合させることにより、当該食材に満遍なく行き渡り、付着させることができる。 The seasoning composition for frozen foods of the present invention contains oil and fat, seasoning, and water as necessary, and is characterized by having a viscosity of more than 120 mPa·s at 25°C and a shear rate of 1 (1/s). That is. The seasoning composition for frozen foods of the present invention may be in a liquid form at room temperature, or in a semi-solid/semi-liquid form such as a sol or gel, as long as it has the above-mentioned viscosity. Since the seasoning composition for frozen food products of the present invention has the above-mentioned viscosity and form, it can be evenly distributed and adhered to the food material by mixing it with the frozen food material or the food material before being frozen.
　本発明の冷凍食材用調味料組成物について、「油脂」、「調味料」、「水」、及び「粘度」は、上記「液部」において定義したとおりであり、本発明の冷凍食材用調味料組成物においても、上記定義及び配合量に従うものである。 Regarding the seasoning composition for frozen foods of the present invention, "oil and fat", "seasoning", "water", and "viscosity" are as defined in the above "liquid part", and the seasoning composition for frozen foods of the present invention The composition also follows the above definition and amount.
　本発明の冷凍食材用調味料組成物には必要に応じてさらに、飲食品の製造において通常用いられている、上述の添加剤やその他の成分を含めることができる。これらは、本発明の冷凍食材用調味料組成物の上記所定の粘度や形態、所望される効果を妨げない範囲の量で適宜配合することができる。 The seasoning composition for frozen foods of the present invention may further contain the above-mentioned additives and other components that are commonly used in the production of food and drink products, if necessary. These can be appropriately blended in amounts within a range that does not interfere with the above-mentioned predetermined viscosity, form, and desired effects of the seasoning composition for frozen foodstuffs of the present invention.
　本発明の冷凍食材用調味料組成物は、前記組成物１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを混合すること、ならびに、
　前記組成物の２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超とすること、を含む、製造方法により製造することができる。
　なお、本方法において、「前記組成物１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを混合すること」、ならびに、「前記組成物の２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超とすること」とはこの順序で記載されることがあるが、これの記載は、これらの工程がこの順序で行われることを意味するものではない。
　また、「前記組成物の２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超とすること」について、この調整は、製造される冷凍食材用調味料組成物の粘度を所定の値にする油脂、調味料、水等の量が一度決定されれば、本製造方法を実施する際に毎回行われる必要はなく、当該粘度を達成可能な決定された配合で、油脂、調味料、水等を混合すればよい。 The seasoning composition for frozen foodstuffs of the present invention comprises mixing more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning based on 100% by mass of the composition; ,
It can be manufactured by a manufacturing method including setting the viscosity of the composition at 25° C. and a shear rate of 1 (1/s) to be more than 120 mPa·s.
In addition, in this method, "mixing more than 15% by mass of oil and fat with respect to 100% by mass of the composition, less than 15% by mass to 0% by mass or more of water, and seasoning" and "mixing the above composition "The viscosity of the product at 25°C and a shear rate of 1 (1/s) exceeds 120 mPa・s" is sometimes written in this order, but this statement does not mean that these steps are performed in this order. It does not mean that it will happen.
In addition, regarding "the viscosity of the composition at 25°C and a shear rate of 1 (1/s) to be more than 120 mPa・s", this adjustment means that the viscosity of the seasoning composition for frozen foods to be manufactured is adjusted to a predetermined value. Once the amount of oil, fat, seasoning, water, etc. to be determined is determined, it does not need to be carried out every time this production method is carried out, and the oil, fat, seasoning, etc. , water, etc. may be mixed.
　本発明の冷凍食材用調味料組成物は、油脂、調味料、及び必要に応じて水、ならびに必要に応じて飲食品の製造において通常用いられている、上述の添加剤やその他の成分を、それぞれ上記の量にて混合することによって製造することができる。各成分は全て一緒に加えて混合してもよいし、各成分を別々にもしくは任意の組み合わせで順次加えて（順序は問わない）混合してもよい。混合は常温で行ってもよいし、０～１０℃の冷蔵条件下、－１℃以下の冷凍条件下で行ってもよい。 The seasoning composition for frozen foodstuffs of the present invention contains fats and oils, seasonings, water as necessary, and the above-mentioned additives and other components that are commonly used in the production of food and drink products as necessary. It can be manufactured by mixing each in the above amounts. Each component may be added and mixed all together, or each component may be added and mixed separately or sequentially in any combination (in any order). The mixing may be performed at room temperature, under refrigerated conditions at 0 to 10°C, or under frozen conditions at -1°C or lower.
　得られた混合物（すなわち、冷凍食材用調味料組成物）は容器に充填され密封されてもよい。容器としては内容物を取り出し可能なものであれば限定されないが、例えばパウチ状容器、口栓付きパウチ、プラスチック製のカップ容器、金属缶などを利用することができる。 The obtained mixture (i.e., seasoning composition for frozen foodstuffs) may be filled into a container and sealed. The container is not limited as long as the contents can be taken out, but for example, a pouch-like container, a pouch with a spout, a plastic cup container, a metal can, etc. can be used.
　本発明の冷凍食材用調味料組成物は、冷凍された食材と共に加熱処理に付されることにより、当該食材に風味付けや味付けを行うこと等を可能とするものである。 The seasoning composition for frozen foodstuffs of the present invention can be subjected to heat treatment together with frozen foodstuffs to impart flavor or seasoning to the foodstuffs.
　「食材」としては、上記のものが挙げられ、冷凍された食材、又は冷凍される前の食材と混合することができる。 Examples of the "ingredients" include those mentioned above, and they can be mixed with frozen foods or foods before being frozen.
　食材と本発明の冷凍食材用調味料組成物との混合において、両者の混合比は特に限定されず、食材に当該調味料組成物が満遍なく行き渡らせることを可能とする量であればよく、食材の種類や形態等の要因に応じて適宜選択することができる。例えば、食材１００ｇに対して、当該調味料組成物を２～１００ｇ、好ましくは５～８０ｇ、より好ましくは８～６０ｇ、さらに好ましくは１０～５０ｇとなる混合比（重量比）にて、両者を混合することができる（これらに限定はされない）。冷凍された食材との混合は常温で行ってもよいし、０～１０℃の冷蔵条件下、－１℃以下の冷凍条件下で行ってもよい。 When mixing a food material with the seasoning composition for frozen food products of the present invention, the mixing ratio of the two is not particularly limited, and may be any amount that allows the seasoning composition to be evenly distributed over the food material. It can be selected as appropriate depending on factors such as the type and form of the material. For example, the seasoning composition may be mixed with 100 g of food at a mixing ratio (weight ratio) of 2 to 100 g, preferably 5 to 80 g, more preferably 8 to 60 g, even more preferably 10 to 50 g. Can be mixed (without limitation). Mixing with frozen foodstuffs may be performed at room temperature, under refrigerated conditions of 0 to 10°C, or under frozen conditions of -1°C or lower.
　冷凍された食材と本発明の冷凍食材用調味料組成物との混合物を、電子レンジ等で加熱処理することにより、食材は同時に、併存する冷凍食材用調味料組成物により風味付けや味付けがなされ、時間をかけて調理したような味、加熱感、柔らかな食感を有することができ、従来の冷凍食品で見受けられた加熱処理に伴うドリップの発生や冷凍された食品特有のいやな臭いの発生が低減された食品を作ることができる。 By heating a mixture of frozen foodstuffs and the seasoning composition for frozen foodstuffs of the present invention in a microwave oven, etc., the foodstuffs are simultaneously flavored and flavored by the concomitant seasoning composition for frozen foodstuffs. It has the taste, heat feel, and soft texture of a food that has been cooked over a long period of time, and eliminates the drips caused by heat treatment and the unpleasant odor characteristic of frozen foods that are observed in conventional frozen foods. Foods with reduced occurrence can be made.
　なお、冷凍される前の食材と本発明の冷凍食材用調味料組成物とを混合した場合には、当該食材と一緒に冷凍されて冷凍食品組成物を形成することができる（冷凍された食材と混合した場合においても、一緒に冷凍されて冷凍食品組成物を形成することができる）。当該冷凍食品組成物は、電子レンジ等で加熱処理することにより、食材は同時に、併存する冷凍食材用調味料組成物により風味付けや味付けがなされ、時間をかけて調理したような味、加熱感、柔らかな食感を有することができ、従来の冷凍食品で見受けられた加熱処理に伴うドリップの発生や冷凍された食品特有のいやな臭いの発生が低減された食品を作ることができる。 In addition, when a food before being frozen is mixed with the seasoning composition for frozen food of the present invention, it can be frozen together with the food to form a frozen food composition (frozen food) (can also be frozen together to form a frozen food composition). By heating the frozen food composition in a microwave oven or the like, the food is simultaneously flavored and seasoned with the coexisting seasoning composition for frozen food, resulting in a taste and a heated sensation as if it had been cooked over a long period of time. It is possible to produce a food that has a soft texture and reduces the generation of drips caused by heat treatment and the generation of unpleasant odors characteristic of frozen foods, which are observed in conventional frozen foods.
　以下、実施例により本発明を説明するが、本発明はこれらの実施例に限定されるものではない。 The present invention will be explained below with reference to Examples, but the present invention is not limited to these Examples.
実験１：冷凍食材用調味料組成物の調味料含量と粘度の影響
１．冷凍食材用調味料組成物の調製
　下記表１の組成にしたがって、各成分を混合して、極度硬化油脂の配合の有無に起因して、粘性付与なし及び粘性付与ありの各冷凍食材用調味料組成物を調製した。粘度は２５℃でのせん断速度１（１／ｓ）にて測定した値を示す。得られた調味料組成物を以下の実験に用いた。 Experiment 1: Effects of seasoning content and viscosity of seasoning compositions for frozen foods 1. Preparation of seasoning composition for frozen foods According to the composition shown in Table 1 below, each component is mixed to prepare seasonings for frozen foods with or without viscosity, depending on the presence or absence of extremely hardened oil and fat. A composition was prepared. The viscosity is a value measured at a shear rate of 1 (1/s) at 25°C. The obtained seasoning composition was used in the following experiment.
　なお、表中の各成分の量は、得られた調味料組成物の量を１００質量％とする、「質量％」の量にて示される。 Note that the amount of each component in the table is expressed in "% by mass", where the amount of the obtained seasoning composition is 100% by mass.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
２．実験方法
　各冷凍食材用調味料組成物（５ｇ）と冷凍野菜（５０ｇ）とを、金属製のボウルに計量して入れ、ビニール手袋をした手で混合して、冷凍野菜全体に各調味料組成物を混ぜ合わせた。その後、ビニール袋に入れて冷凍し、得られた冷凍食品について以下の評価を行った。冷凍食品の風味や味の評価を行う場合には、冷凍食品を冷凍状態のまま皿にのせ、ラップをかけて６００Ｗの電子レンジで２分間加熱した後に、食した。 2. Experimental method Weigh each seasoning composition for frozen foods (5 g) and frozen vegetables (50 g) into a metal bowl, mix with hands wearing vinyl gloves, and mix each seasoning composition for each frozen vegetable. I mixed things up. Thereafter, the food was placed in a plastic bag and frozen, and the resulting frozen food was evaluated as follows. When evaluating the flavor and taste of a frozen food, the frozen food was placed on a plate in its frozen state, covered with plastic wrap, heated in a 600W microwave for 2 minutes, and then eaten.
３．評価・結果
（１）分離
　冷凍野菜に各調味料組成物を混ぜ合わせた直後の、冷凍野菜からの調味料組成物の分離の様子を下記の基準にしたがって目視により、訓練された３名のパネラーが評価した。 3. Evaluation/Results (1) Separation Immediately after each seasoning composition was mixed with frozen vegetables, three trained panelists visually observed the separation of seasoning compositions from frozen vegetables according to the following criteria. rated it.
＜分離の程度の評価基準＞
〇：混ぜ合わせた後に、冷凍野菜からの調味料組成物の分離は認められない
×：混ぜ合わせた後に、冷凍野菜からの調味料組成物の分離が確認される。
＜分離の程度の評価結果＞ <Evaluation criteria for degree of separation>
○: Separation of the seasoning composition from the frozen vegetables is not observed after mixing. ×: Separation of the seasoning composition from the frozen vegetables is observed after mixing.
<Evaluation results of degree of separation>
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　粘性付与なしの冷凍食材用調味料組成物は、冷凍野菜と混ぜ合わせる以前に、既に食塩の沈降が確認され、均一に食塩を含んで計量することが難しかった。冷凍野菜と混ぜ合わせた後においては、調味料組成物（特に油）が冷凍野菜から流れ落ちて、ビニール袋の底に溜まっているのが確認された。 In the seasoning composition for frozen foods without viscosity, settling of salt was already confirmed before mixing with frozen vegetables, and it was difficult to uniformly contain salt and measure it. After mixing with the frozen vegetables, it was confirmed that the seasoning composition (particularly the oil) ran down from the frozen vegetables and accumulated at the bottom of the plastic bag.
　一方、粘性付与ありの冷凍食材用調味料組成物においては、食塩の沈降は認められず、均一に計量することができた。また、冷凍野菜と混ぜ合わせた後においては、調味料組成物は冷凍野菜の表面に付着したまま垂れ落ちず、混ぜ合わされた際の均一性を保持していることが確認された。 On the other hand, in the viscosity-added seasoning composition for frozen foods, no salt precipitation was observed and it was possible to uniformly measure the salt. Furthermore, it was confirmed that after being mixed with the frozen vegetables, the seasoning composition remained attached to the surface of the frozen vegetables and did not drip down, maintaining the uniformity when mixed.
（２）風味のばらつき
　冷凍食品における各冷凍食材用調味料組成物による風味のばらつきを下記の基準にしたがって、冷凍食品を実際に加熱し、訓練された３名のパネラーが食して評価した。 (2) Variation in flavor The variation in flavor of each frozen food seasoning composition was evaluated by actually heating the frozen food and eating it by three trained panelists according to the following criteria.
＜風味のばらつきの評価基準＞
〇：電子レンジで加熱した冷凍食品を食した場合に、野菜の部位によって風味にばらつきがあるとは認められない（風味にばらつきが無い）
×：電子レンジで加熱した冷凍食品を食した場合に、野菜の部位によって風味にばらつきがあることが確認される（風味にばらつきがある）。
＜風味のばらつきの評価結果＞ <Evaluation criteria for flavor variation>
○: When eating frozen food heated in a microwave oven, there is no variation in flavor depending on the part of the vegetable (no variation in flavor)
×: When eating a frozen food heated in a microwave oven, it is confirmed that the flavor varies depending on the part of the vegetable (there is variation in flavor).
<Evaluation results of flavor variation>
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　粘性付与なしの冷凍食材用調味料組成物を用いた場合には、加熱した冷凍食品（野菜）に調味料組成物（食塩）が局所的に付着しているところや、全く付着していないところが混在し、風味のばらつきが大きいことが確認された。粘性付与なしの冷凍食材用調味料組成物を用いた場合には、製造される冷凍食品の品質を、均一に安定して保つことは容易ではないことが示唆された。 When using a seasoning composition for frozen foods that does not add viscosity, the seasoning composition (salt) may adhere locally or not at all to heated frozen foods (vegetables). It was confirmed that there was a large variation in flavor. It was suggested that when using a seasoning composition for frozen foods without adding viscosity, it is not easy to maintain uniform and stable quality of the produced frozen foods.
　一方、粘性付与ありの冷凍食材用調味料組成物を用いた場合においては、加熱した冷凍食品（野菜）に調味料組成物（食塩）が全体的に、ほぼ均一に付着しており、風味のばらつきが少ないことが確認された。 On the other hand, when using a seasoning composition for frozen foods that has added viscosity, the seasoning composition (salt) adheres almost uniformly to the heated frozen food (vegetables), resulting in a loss of flavor. It was confirmed that there was little variation.
（３）味の付き具合の評価
　冷凍野菜に各冷凍食材用調味料組成物を混ぜ合わせたときの、調味料組成物（塩）による味の付き具合を下記の基準にしたがって、冷凍食品を訓練された３名のパネラーが実際に食して評価した。 (3) Evaluation of flavoring When each seasoning composition for frozen foods is mixed with frozen vegetables, the frozen food is trained to evaluate the flavoring of the seasoning composition (salt) according to the following criteria. Three panelists actually ate the food and evaluated it.
＜味の付き具合の評価基準＞
〇：電子レンジで加熱した冷凍食品を食した場合に、野菜の全体が調味されていることが確認される
△：電子レンジで加熱した冷凍食品を食した場合に、野菜に薄い塩味が感じられる、及び／又は、味にムラがあることが感じられる
×：電子レンジで加熱した冷凍食品を食した場合に、野菜にごく僅かな塩味のみが感じられる。
＜味の付き具合の評価結果＞ <Evaluation criteria for flavoring>
〇: When eating frozen food heated in the microwave, it is confirmed that all the vegetables are seasoned △: When eating frozen food heated in the microwave, the vegetables have a slight salty taste , and/or the taste is felt to be uneven. ×: When eating a frozen food heated in a microwave oven, only a very slight salty taste is felt in the vegetables.
<Results of evaluation of taste>
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　食塩の配合量が４質量％場合には、粘性付与の有無にかかわらず、加熱した冷凍食品（野菜）における塩味の付き具合が薄く、物足りない味が僅かに感じられるのみであった。ただし、粘性付与なしの冷凍食材用調味料組成物を用いた場合には、調味料組成物（食塩）が局所的に付着している部分があり、その部分については塩味が強く感じられたが、塩が局在しているだけであり、料理としての一体感は感じられなかった。 When the amount of salt was 4% by mass, the heated frozen food (vegetables) had a weak salty taste, and only a slight unsatisfactory taste was felt, regardless of whether viscosity was imparted or not. However, when using a seasoning composition for frozen food without adding viscosity, there were some areas where the seasoning composition (salt) was locally attached, and a strong salty taste was felt in those areas. However, the salt was only localized, and I could not feel the sense of unity as a dish.
　粘性付与なしの冷凍食材用調味料組成物は、食塩の配合量を５質量％及び６質量％とした場合においても、加熱した冷凍食品（野菜）において味にムラが感じられ、塩味が感じられるところとそうではないところの差が大きかった。 Even when the seasoning composition for frozen food without adding viscosity has a salt content of 5% and 6% by mass, the heated frozen food (vegetables) has an uneven taste and a salty taste. There was a huge difference between where it was and where it wasn't.
　一方、粘性付与ありの冷凍食材用調味料組成物を用いた場合には、加熱した冷凍食品（野菜）において、食塩の配合量が５質量％である場合には薄い塩味が感じられるのみであったが、食塩の配合量が６質量％である場合には、塩味が全体的に感じられ、はっきりと調味されていることが確認された。調味の面からみても、粘性付与なしの冷凍食材用調味料組成物を用いた場合には、製造される冷凍食品の品質を、均一に安定して保つことは容易ではないことが示唆された。 On the other hand, when using a seasoning composition for frozen foods with added viscosity, only a faint salty taste is felt in heated frozen foods (vegetables) when the amount of salt is 5% by mass. However, when the amount of salt was 6% by mass, a salty taste was felt throughout, and it was confirmed that the food was clearly seasoned. From the perspective of seasoning, it has been suggested that it is not easy to maintain uniform and stable quality of the produced frozen foods when using seasoning compositions for frozen foods that do not add viscosity. .
実験２：冷凍食材用調味料組成物の粘度の違いによる影響
１．冷凍食材用調味料組成物の調製
　下記表５の組成にしたがって、各成分を混合して、極度硬化油脂の配合量の異なる、粘性付与ありの各冷凍食材用調味料組成物を調製した。粘度は２５℃でのせん断速度１（１／ｓ）にて測定した値を示す。得られた調味料組成物を以下の実験に用いた。 Experiment 2: Effects of differences in viscosity of seasoning compositions for frozen foods 1. Preparation of Seasoning Compositions for Frozen Foodstuffs According to the compositions shown in Table 5 below, each component was mixed to prepare seasoning compositions for frozen foodstuffs with different amounts of extremely hardened fats and oils and with added viscosity. The viscosity is a value measured at a shear rate of 1 (1/s) at 25°C. The obtained seasoning composition was used in the following experiment.
　なお、表中の各成分の量は、得られた調味料組成物の量を１００質量％とする、「質量％」の量にて示される。 Note that the amount of each component in the table is expressed in "% by mass", where the amount of the obtained seasoning composition is 100% by mass.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
２．実験方法
　各調味料組成物（５ｇ）と冷凍野菜（５０ｇ）とを、上記実験１の「２．実験方法」に記載のとおり混合、冷凍し、得られた冷凍食品について以下の評価を行った。加熱は、冷凍食品を冷凍状態のまま皿にのせ、ラップをかけて６００Ｗの電子レンジで２分間加熱することにより行った。 2. Experimental method Each seasoning composition (5g) and frozen vegetables (50g) were mixed and frozen as described in "2. Experimental method" of Experiment 1 above, and the obtained frozen food was evaluated as follows. . Heating was performed by placing the frozen food on a plate in its frozen state, covering it with plastic wrap, and heating it in a 600W microwave oven for 2 minutes.
３．評価・結果
（１）冷凍後のほぐしやすさ、加熱後のドリップ発生の程度
　冷凍後の冷凍食品のほぐしやすさ、ならびに、加熱後のドリップの発生の程度について、下記の基準にしたがって、訓練された３名のパネラーがそれぞれ評価した。 3. Evaluation/Results (1) Ease of loosening frozen foods after freezing and extent of drips after heating. Three panelists evaluated the results.
＜ほぐしやすさの評価基準＞
〇：冷凍食品を冷凍したまま、手で難なく、ほぐすことができる
△：冷凍食品を冷凍したまま、手で難なく、ほぐすことができるが、一部に硬化して手ではほぐせない部分がある
×：冷凍食品が硬化しており、手ではほぐすことができない <Evaluation criteria for ease of loosening>
〇: Frozen food can be easily loosened by hand while frozen. △: Frozen food can be loosened without difficulty by hand, but some parts are hardened and cannot be loosened by hand. ×: The frozen food is hardened and cannot be loosened by hand.
＜加熱後のドリップ発生の評価基準＞
〇：冷凍食品の加熱後に発生したドリップの量が少ない（ドリップの量が１２ｇ以下）
△：冷凍食品の加熱後に発生したドリップの量がやや多い（ドリップの量が１４ｇ未満）×：冷凍食品の加熱後に発生したドリップの量が多い（ドリップの量が１４ｇ以上）
（評価結果） <Evaluation criteria for drip generation after heating>
○: The amount of drips generated after heating the frozen food is small (the amount of drips is 12g or less)
△: The amount of drips generated after heating the frozen food is slightly large (the amount of drips is less than 14 g) ×: The amount of drips generated after heating the frozen food is large (the amount of drips is 14 g or more)
(Evaluation results)
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　冷凍食品のほぐしやすさについて、極度硬化油脂の配合量の違いに起因して、大きな差は認められなかった。 Regarding the ease of loosening frozen foods, no major differences were observed due to the difference in the amount of extremely hardened fats and oils.
　極度硬化油脂の配合量が２質量％の調味料組成物を用いた場合には、冷凍野菜と混合した際にビニール袋の底に、油脂が溜まっているのが確認されたが、凍結後の冷凍食品のほぐしやすさへ大きく影響をもたらすものではなかった。これは、冷凍野菜と金属製のボウルで混合した際に、必要最低限の油脂が、冷凍野菜の表面に付着したものと考えられる。実際、極度硬化油脂の配合量が２質量％の調味料組成物では、凍結後の冷凍食品において、油脂をまとっていない部分が所々で見受けられ、その部分同士が固まって凍結していることが確認されたが、そのような箇所は部分的であったため、冷凍食品を手でほぐすことに問題はなかった。 When using a seasoning composition containing 2% by mass of extremely hardened fats and oils, it was confirmed that fats and oils had accumulated at the bottom of the plastic bag when mixed with frozen vegetables; This did not significantly affect the ease with which frozen foods were loosened. This is thought to be because when the frozen vegetables were mixed in a metal bowl, the necessary minimum amount of fat and oil adhered to the surface of the frozen vegetables. In fact, in a seasoning composition containing 2% by mass of extremely hardened fats and oils, in the frozen food after freezing, there are some parts that are not coated with fats and fats, and these parts solidify together and are frozen. However, since such areas were only local, there was no problem in loosening the frozen food by hand.
　一方、極度硬化油脂の配合量が３質量％、４質量％、及び６質量％の調味料組成物を用いた場合には、冷凍後の冷凍野菜は、難なくほぐすことができた。また、冷凍野菜と混合した際にビニール袋の底への油脂溜まりも認められなかった。 On the other hand, when seasoning compositions containing extremely hardened fats and oils in amounts of 3% by mass, 4% by mass, and 6% by mass were used, the frozen vegetables after freezing could be loosened without difficulty. Furthermore, no oil or fat accumulation was observed at the bottom of the plastic bag when mixed with frozen vegetables.
　冷凍食品の加熱後のドリップ発生の程度については、極度硬化油脂の配合量の違いに起因して、大きな差が認められた。 Regarding the degree of drip generation after heating frozen foods, large differences were observed due to differences in the amount of extremely hardened fats and oils blended.
　極度硬化油脂の配合量が２質量％の調味料組成物を用いた場合には、凍結後の冷凍食品をレンジ加熱すると、大量のドリップが発生した。一方、極度硬化油脂の配合量が３質量％、４質量％、及び６質量％の調味料組成物を用いた場合には、当該レンジ加熱後に発生するドリップの量を大きく低減することができた。 When a seasoning composition containing 2% by mass of extremely hardened oil and fat was used, a large amount of dripping occurred when the frozen food was heated in the microwave after freezing. On the other hand, when seasoning compositions containing extremely hardened oils and fats of 3% by mass, 4% by mass, and 6% by mass were used, the amount of drips generated after heating in the microwave could be significantly reduced. .
実験３：冷凍食材用調味料組成物が油系か水系かの違いによる影響
１．冷凍食材用調味料組成物の調製
　下記表７の組成にしたがって、各成分を混合して、油脂及び水の配合量が異なる、粘性付与ありの各冷凍食材用調味料組成物を調製した。 Experiment 3: Effects of whether the seasoning composition for frozen foods is oil-based or water-based 1. Preparation of Seasoning Compositions for Frozen Foodstuffs According to the compositions shown in Table 7 below, each component was mixed to prepare seasoning compositions for frozen foodstuffs with different amounts of oil and water and with viscosity imparting.
　なお、表中の各成分の量は、得られた調味料組成物の量を１００質量％とする、「質量％」の量にて示される。 Note that the amount of each component in the table is expressed in "% by mass", where the amount of the obtained seasoning composition is 100% by mass.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
２．評価・結果
（１）均一性、滑らかさ
　調製直後の各種冷凍食材用調味料組成物について、その均一性及び滑らかさの様子を、常温において下記の基準にしたがって目視により、訓練された３名のパネラーが評価した。 2. Evaluation/Results (1) Uniformity and smoothness Immediately after preparation, the uniformity and smoothness of seasoning compositions for various frozen foods were visually inspected at room temperature according to the following criteria by three trained people. Evaluated by panelists.
＜均一性の評価基準＞
〇：水又は油脂の分離が認められない
×：水又は油脂の分離が確認される
＜滑らかさの評価基準＞
〇：滑らかなペースト状である
×：滑らかでなくペースト状でない
＜均一性、滑らかさの評価結果＞ <Evaluation criteria for uniformity>
〇: Separation of water or fat is not observed ×: Separation of water or fat is confirmed <Smoothness evaluation criteria>
〇: Smooth paste-like ×: Not smooth or pasty <Evaluation results of uniformity and smoothness>
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　水の配合量が１５質量％以上となると、水と油脂が分離してしまい均一性が保てず、安定したペースト状態を保てないことが分かった。 It has been found that when the amount of water added is 15% by mass or more, water and fats and oils separate, making it impossible to maintain uniformity and a stable paste state.
　一方、油脂の量を減らしていくと１５質量％以下となったところで滑らかさが失われ、ぼそぼそとした物性になることが確認された。このぼそぼそした状態でムラなく野菜などの食材に付着させることは難しく、上記所望の特性を有する、すなわち、ほぐれやすく、
風味及び味の付き具合が良好な冷凍食品を得ることは容易ではないことが示唆される。 On the other hand, it was confirmed that when the amount of fat and oil was reduced to 15% by mass or less, the smoothness was lost and the physical properties became uneven. It is difficult to evenly adhere to foodstuffs such as vegetables in this loose state, and it has the desired characteristics described above, that is, it is easy to loosen,
This suggests that it is not easy to obtain frozen foods with good flavor and seasoning.
実験４：冷凍食材用調味料組成物の粘性付与手段の違いによる影響
１．冷凍食材用調味料組成物の調製
　下記表１０の組成にしたがって、各成分を混合して、粘性付与手段が異なる、粘性付与ありの各冷凍食材用調味料組成物を調製した。油系増粘剤として、ポリグリセリン脂肪酸エステル（ＴＡＩＳＥＴ　ＡＤ（太陽化学株式会社））を用いた。 Experiment 4: Effects of differences in viscosity imparting means of seasoning compositions for frozen foods 1. Preparation of Seasoning Compositions for Frozen Foodstuffs According to the compositions shown in Table 10 below, each component was mixed to prepare seasoning compositions for frozen foodstuffs with different viscosity imparting means. Polyglycerin fatty acid ester (TAISET AD (Taiyo Kagaku Co., Ltd.)) was used as the oil-based thickener.
　なお、表中の各成分の量は、得られた調味料組成物の量を１００質量％とする、「質量％」の量にて示される。 Note that the amount of each component in the table is expressed in "% by mass", where the amount of the obtained seasoning composition is 100% by mass.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
２．実験方法
　各調味料組成物（５ｇ）と冷凍野菜（５０ｇ）とを、上記実験１の「２．実験方法」に記載のとおり混合、冷凍し、得られた冷凍食品について、訓練された３名のパネラーが以下の評価を行った。加熱は、冷凍食品を冷凍状態のまま皿にのせ、ラップをかけて６００Ｗの電子レンジで２分間加熱することにより行った。 2. Experimental method Each seasoning composition (5g) and frozen vegetables (50g) were mixed and frozen as described in "2. Experimental method" of Experiment 1 above, and three trained people examined the obtained frozen food. panelists made the following evaluations. Heating was performed by placing the frozen food on a plate in its frozen state, covering it with plastic wrap, and heating it in a 600W microwave oven for 2 minutes.
３．評価・結果
（１）風味のばらつき
　冷凍食品を実際に加熱し、食して、冷凍食品における各冷凍食材用調味料組成物による風味のばらつきを上記実験１の「３．評価・結果」に記載のとおり評価した。 3. Evaluation/Results (1) Variation in Flavor Frozen foods were actually heated and eaten, and the variation in flavor due to each seasoning composition for frozen foods was evaluated as described in "3. Evaluation/Results" of Experiment 1 above. It was evaluated as follows.
＜風味のばらつきの評価結果＞ <Evaluation results of flavor variation>
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
　粘性付与手段として、ラードを用いた場合、油系増粘剤を用いた場合、ラード及び油系増粘剤を用いた場合、いずれの粘性付与手段でも所定の粘性を付与することができるため、調味料組成物（食塩）が沈降せずバラつきの無い風味になり、製造される冷凍食品の品質を、均一に安定して保つことができることが示唆された。 When lard is used as the viscosity imparting means, when an oil-based thickener is used, or when lard and an oil-based thickener are used, any viscosity imparting means can impart a predetermined viscosity. It was suggested that the seasoning composition (salt) did not precipitate and had a consistent flavor, and that the quality of the produced frozen food could be maintained uniformly and stably.
（２）冷凍後のほぐしやすさ、加熱後のドリップ発生の程度
　冷凍後の冷凍食品のほぐしやすさ、ならびに、加熱後のドリップの発生の程度について、上記実験２の「３．評価・結果」に記載のとおりそれぞれ評価した。
＜ほぐしさすさ、ドリップ発生の評価結果＞ (2) Ease of loosening after freezing and extent of drips after heating The ease of loosening frozen foods after freezing and the extent of drips after heating were evaluated in "3. Evaluation and Results" of Experiment 2 above. Each was evaluated as described in .
<Evaluation results of ease of loosening and occurrence of drips>
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　冷凍食品のほぐしやすさについて、粘性付与手段の違いに起因して、大きな差は認められなかった。 Regarding the ease of loosening frozen foods, no major differences were observed due to the difference in viscosity imparting means.
　冷凍食品の加熱後のドリップ発生の程度についても、粘性付与手段の違いに起因して、大きな差は認められなかった。このことから、いずれの粘性付与手段でもむらなく野菜表面に冷凍食材用調味料組成物が付着し、付着後も均一に野菜表面にコーティングされている状態を維持できていたためであることが示唆された。 There was no significant difference in the degree of drip generation after heating the frozen food, due to the difference in viscosity imparting means. This suggests that the seasoning composition for frozen food adhered evenly to the vegetable surface using any viscosity imparting means, and even after adhesion, it was possible to maintain a state in which the vegetable surface was coated uniformly. Ta.
　以上の結果より、冷凍食材用調味料組成物であって、前記組成物１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを含み、２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超である、冷凍食材用調味料組成物を用いることによって、冷凍により完全に硬化することなく、手で容易にほぐすことができ、また、電子レンジ等で加熱処理した場合に、冷凍された食品特有のいやな臭いや、ドリップの発生を低減し、味や品質の低下等を抑制することが可能な冷凍食品が得られることが確認された。


  From the above results, it is clear that the seasoning composition for frozen foods contains more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and a seasoning based on 100% by mass of the composition. By using a seasoning composition for frozen foods that has a viscosity of more than 120 mPa·s at 25°C and a shear rate of 1 (1/s), it can be easily loosened by hand without being completely hardened by freezing. Furthermore, when heat-treated in a microwave oven, etc., frozen foods can be obtained that can reduce unpleasant odors and drips characteristic of frozen foods, and suppress deterioration in taste and quality. This was confirmed.

Claims (14)

  1. 　冷凍食品組成物が容器に収納されている、容器入り冷凍食品組成物であって、
    　前記冷凍食品組成物は、常温のときに液体である液部を含み、
    　前記液部が、前記液部１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを含み、２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超である、容器入り冷凍食品組成物。     A packaged frozen food composition, wherein the frozen food composition is stored in a container,
    The frozen food composition includes a liquid part that is liquid at room temperature,
    The liquid part contains more than 15% by mass of fats and oils, less than 15% by mass to 0% by mass or more of water, and seasonings based on 100% by mass of the liquid part, and is heated at 25° C. and at a shear rate of 1 (1/s). ) A packaged frozen food composition having a viscosity of more than 120 mPa·s.
  2. 　前記油脂が、極度硬化油脂を含み、前記極度硬化油脂を前記液部１００質量％に対して２質量％超の量で含む、請求項１に記載の容器入り冷凍食品組成物。 The packaged frozen food composition according to claim 1, wherein the fat or oil contains an extremely hardened oil or fat in an amount of more than 2% by mass based on 100% by mass of the liquid portion.
  3. 　前記液部１００質量％に対して、前記調味料が４質量％超の量で含まれる、請求項１に記載の容器入り冷凍食品組成物。 The packaged frozen food composition according to claim 1, wherein the seasoning is contained in an amount of more than 4% by mass based on 100% by mass of the liquid portion.
  4. 　前記液部が、食材１００ｇに対して、２～１００ｇとなる混合比にて含まれる、請求項１に記載の容器入り冷凍食品組成物。 The packaged frozen food composition according to claim 1, wherein the liquid portion is contained at a mixing ratio of 2 to 100 g per 100 g of the food material.
  5. 　冷凍食材用調味料組成物であって、前記組成物１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを含み、
    ２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超である、冷凍食材用調味料組成物。     A seasoning composition for frozen foods, comprising more than 15% by mass of oil and fat, less than 15% by mass to 0% by mass or more of water, and a seasoning, based on 100% by mass of the composition,
    A seasoning composition for frozen foods, which has a viscosity of more than 120 mPa·s at 25° C. and a shear rate of 1 (1/s).
  6. 　前記油脂が、極度硬化油脂を含み、前記極度硬化油脂を前記組成物油脂１００質量％に対して２質量％超の量で含む、請求項５に記載の冷凍食材用調味料組成物。 The seasoning composition for frozen foodstuffs according to claim 5, wherein the fat or oil contains an extremely hardened oil or fat in an amount of more than 2% by mass based on 100% by mass of the fat or oil in the composition.
  7. 　前記組成物１００質量％に対して、前記調味料が４質量％超の量で含まれる、請求項５に記載の冷凍食材用調味料組成物。 The seasoning composition for frozen foods according to claim 5, wherein the seasoning is contained in an amount of more than 4% by mass based on 100% by mass of the composition.
  8. 　冷凍食材用調味料組成物の製造方法であって、前記組成物１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを混合すること、ならびに、
    　前記組成物の２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超とすること、
    を含む、製造方法。     A method for producing a seasoning composition for frozen foods, comprising mixing more than 15% by mass of oil and fat, less than 15% by mass to 0% by mass or more of water, and a seasoning based on 100% by mass of the composition. , as well as
    The composition has a viscosity of more than 120 mPa·s at 25° C. and a shear rate of 1 (1/s);
    manufacturing methods, including
  9. 　前記油脂が、極度硬化油脂を含み、前記極度硬化油脂を前記組成物１００質量％に対して２質量％超の量で含む、請求項８に記載の製造方法。 The manufacturing method according to claim 8, wherein the oil and fat includes an extremely hardened oil and fat, and the extremely hardened oil and fat is contained in an amount of more than 2% by mass based on 100% by mass of the composition.
  10. 　前記組成物１００質量％に対して、前記調味料を４質量％超の量で混合する、請求項８に記載の製造方法。 The manufacturing method according to claim 8, wherein the seasoning is mixed in an amount of more than 4% by mass based on 100% by mass of the composition.
  11. 　容器入り冷凍食品組成物の製造方法であって、食材と冷凍食材用調味料組成物を混合し、得られた混合物を冷凍する工程を含み、
    　前記冷凍食材用調味料組成物が、前記冷凍食材用調味料組成物１００質量％に対して１５質量％超の油脂と１５質量％未満～０質量％以上の水、及び調味料とを含み、２５℃及びせん断速度１（１／ｓ）における粘度が１２０ｍＰａ・ｓ超である、製造方法。     A method for producing a containerized frozen food composition, the method comprising the steps of mixing a food ingredient and a seasoning composition for a frozen food product, and freezing the resulting mixture;
    The seasoning composition for frozen foodstuffs contains more than 15% by mass of oil and fat, less than 15% by mass to 0% by mass or more of water, and a seasoning, based on 100% by mass of the seasoning composition for frozen foodstuffs, A manufacturing method in which the viscosity at 25° C. and a shear rate of 1 (1/s) is more than 120 mPa·s.
  12. 　前記油脂が、極度硬化油脂を含み、前記極度硬化油脂を前記組成物１００質量％に対して２質量％超の量で含む、請求項１１に記載の製造方法。 The manufacturing method according to claim 11, wherein the oil and fat includes an extremely hardened oil and fat, and the extremely hardened oil and fat is contained in an amount of more than 2% by mass based on 100% by mass of the composition.
  13. 　前記冷凍食材用調味料組成物１００質量％に対して、前記調味料が４質量％超の量で含まれる、請求項１１に記載の製造方法。 The manufacturing method according to claim 11, wherein the seasoning is contained in an amount of more than 4% by mass based on 100% by mass of the seasoning composition for frozen foodstuffs.
  14. 　前記得られた混合物を、容器に収納した後に冷凍する、請求項１１に記載の製造方法。


          The manufacturing method according to claim 11, wherein the obtained mixture is stored in a container and then frozen.
PCT/JP2023/031712 2022-09-02 2023-08-31 Packaged frozen food composition WO2024048705A1 (en)

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