JP2001299309A - Method for producing frozen foodstuff set, method for thawing the frozen foodstuff set and frozen foodstuff set - Google Patents
Method for producing frozen foodstuff set, method for thawing the frozen foodstuff set and frozen foodstuff setInfo
- Publication number
- JP2001299309A JP2001299309A JP2000115202A JP2000115202A JP2001299309A JP 2001299309 A JP2001299309 A JP 2001299309A JP 2000115202 A JP2000115202 A JP 2000115202A JP 2000115202 A JP2000115202 A JP 2000115202A JP 2001299309 A JP2001299309 A JP 2001299309A
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- JP
- Japan
- Prior art keywords
- thawing
- ingredients
- cooking
- frozen
- frozen food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】この発明は、所定の組合せに
従って一の容器に盛合せられて冷凍処理及び解凍が行わ
れる冷凍食材セットの製造方法、冷凍食材セットの解凍
方法及び冷凍食材セットに関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing a frozen food set, a method for thawing a frozen food set, and a method for thawing a frozen food set, wherein the frozen food set and the frozen food set are frozen in a container according to a predetermined combination.
【0002】[0002]
【従来の技術】従来より、完全調理(味付け・加熱調理
等)済の食材を冷凍した冷凍食材が提供されており、こ
の冷凍食材の利用者は、当該冷凍食材を解凍するだけで
調理済の食材を得ることができる。2. Description of the Related Art Conventionally, frozen ingredients obtained by freezing completely cooked (seasoned, cooked, etc.) ingredients have been provided, and a user of the frozen ingredients can cook the frozen ingredients only by thawing the frozen ingredients. Food ingredients can be obtained.
【0003】ところで、冷凍食材の利用者側において、
複数種の冷凍食材を所定の容器に盛合せたものを得よう
とする場合がある。この場合、従来では、その利用者
が、当該盛合される複数種の食材をそれぞれ別々に解凍
した後、前記所定の容器に盛合せるようにしていた。[0003] By the way, on the frozen food user side,
There is a case where a plurality of types of frozen ingredients are obtained in a predetermined container. In this case, conventionally, the user has thawed the plurality of types of ingredients to be assorted separately, and then assembles them into the predetermined container.
【0004】[0004]
【発明が解決しようとする課題】しかしながら、上述の
ように複数種の冷凍食材をそれぞれ別々に解凍する作業
は面倒である。However, as described above, the operation of separately thawing a plurality of types of frozen foods separately is troublesome.
【0005】かといって、完全調理済の複数種の冷凍食
材を所定の容器に盛合せ、これを同時に解凍してしまう
と、各冷凍食材の種類によって解凍のし易さはそれぞれ
異なっているため、各食材により半解凍状態のものや加
熱し過ぎ・調理し過ぎのものが生じてしまい、不味い食
材となってしまって適当ではない。On the other hand, if a plurality of completely cooked frozen ingredients are put together in a predetermined container and thawed at the same time, the ease of thawing differs depending on the type of each frozen ingredient. Some of the ingredients may be in a partially thawed state, or may be overheated or overcooked, resulting in unpleasant ingredients, which is not appropriate.
【0006】そこで、この発明の課題は、複数種の冷凍
食材を略同時に所定の加熱調理完了状態に解凍できる冷
凍食材セットの製造方法、冷凍食材セットの解凍方法及
び冷凍食材セットを提供することにある。It is an object of the present invention to provide a method of manufacturing a frozen food set, a method of thawing a frozen food set, and a method of freezing a frozen food set, in which a plurality of types of frozen food can be thawed substantially simultaneously to a predetermined heating and cooking completion state. is there.
【0007】[0007]
【課題を解決するための手段】上記課題を解決すべく、
請求項1記載の冷凍食材セットの製造方法は、複数の食
材が予め定められた組合せに従って一の容器に盛合せら
れて冷凍処理及び解凍処理が行われる冷凍食材セットの
製造方法であって、所定の加熱環境により前記解凍処理
を行う際に前記一の容器に盛合された各食材が略同時に
各食材毎に予め定められた加熱調理完了状態に到達する
ように、その解凍処理の際の加熱調理進行分を差引い
て、それら各食材の下調理を行う下調理工程と、前記下
調理された各食材を前記一の容器に盛合せて冷凍する冷
凍工程と、を含むものである。Means for Solving the Problems In order to solve the above problems,
The method for manufacturing a frozen food set according to claim 1 is a method for manufacturing a frozen food set in which a plurality of foods are put together in one container according to a predetermined combination and subjected to freezing and thawing. When the thawing process is performed by the heating environment, the heating and cooking progress at the time of the thawing process so that each of the ingredients assorted in the one container reaches the heating and cooking completion state predetermined for each of the ingredients at substantially the same time. The method includes a lower cooking step of performing lower cooking of each of the ingredients by subtracting the amount, and a freezing step of assembling the lower-cooked ingredients in the one container and freezing.
【0008】なお、請求項2記載のように、前記下調理
工程において、前記一の容器に盛合された各食材のうち
最も解凍し難い食材にあわせて解凍処理を行う場合にお
いて、他の解凍し易い食材に対する解凍後の加熱調理進
行分を差引いて、当該他の食材の加熱調理を行うように
するとよい。According to a second aspect of the present invention, in the lower cooking step, when the thawing process is performed in accordance with the food which is most difficult to thaw among the foods assembled in the one container, another thawing is performed. It is preferable that the cooking of the other food is cooked by subtracting the progress of the cooking after the thawing of the easy food.
【0009】また、請求項3記載の冷凍食材セットの解
凍方法は、上記請求項1記載の冷凍食材の製造方法によ
り製造された冷凍食材セットを、前記所定の加熱環境に
より解凍処理するものである。According to a third aspect of the present invention, there is provided a method for thawing a frozen food set, wherein the frozen food set manufactured by the method for manufacturing a frozen food according to the first aspect is subjected to thawing processing in the predetermined heating environment. .
【0010】また、請求項4記載の冷凍食材セットの解
凍方法は、請求項2記載の冷凍食材セットの製造方法に
より製造された冷凍食材セットを、前記所定の加熱環境
により前記一の容器に盛合された各食材のうち最も解凍
し難い食材にあわせて解凍処理するものである。According to a fourth aspect of the present invention, there is provided a method for thawing a frozen food set, wherein the frozen food set manufactured by the method for manufacturing a frozen food set according to the second aspect is assembled in the one container under the predetermined heating environment. The thawing process is performed according to the most difficult thawing food among the food ingredients.
【0011】なお、請求項5記載のように、前記所定の
加熱環境として、オーブン庫内に体積100分率で0.
1〜20パーセントの水蒸気を発生させたスチームオー
ブンを用いるとよい。According to a fifth aspect of the present invention, as the predetermined heating environment, 0.1% by volume of 100% in an oven storage.
A steam oven that generates 1 to 20 percent water vapor may be used.
【0012】また、請求項6記載の冷凍食材セットは、
上記請求項1又は請求項2記載の冷凍食材セットの製造
方法により製造されたものである。Further, the frozen food set according to claim 6 is
It is manufactured by the method for manufacturing a frozen food set according to claim 1 or 2.
【0013】[0013]
【発明の実施の形態】以下、この発明の実施形態にかか
る冷凍食材セットの製造方法及び冷凍食材セットの解凍
方法について説明する。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for manufacturing a frozen food set and a method for thawing a frozen food set according to an embodiment of the present invention will be described below.
【0014】<実施形態の基本的構成の説明>本実施形
態の冷凍食材セットの製造方法及び冷凍食材セットの解
凍方法は、図1に示すように、下調理された冷凍食材を
所定の皿に盛合せて冷凍し、この食材セットを冷凍状態
で保存・運搬し、当該食材セットを所定の料理提供場所
において解凍し料理として提供しようとするために実施
されるものである。<Description of Basic Configuration of Embodiment> As shown in FIG. 1, a method for manufacturing a frozen food set and a method for thawing a frozen food set according to the present embodiment are as follows. Assorted and frozen, this food set is stored and transported in a frozen state, and the food set is thawed at a predetermined food providing place to be provided as a dish.
【0015】即ち、冷凍食材セットの製造方法において
は、食材の下調理工程P1及び食材の盛付・冷凍工程P
2を経て、冷凍食材セットが製造される。That is, in the method of manufacturing a frozen food set, the under-cooking step P1 of the food and the laying / freezing step P of the food are performed.
After 2, the frozen food set is manufactured.
【0016】上記下調理工程P1では、所定の食材に対
して味付け・加熱等の下調理を施し、続いて、盛付・冷
凍工程P2では、図2に示すように、下調理された食材
A〜Dを予め定められた組合せに従って所定の皿1に盛
合せ、これを冷凍する。これらの工程P1、P2を経て
下調理済の冷凍食材セットが製造される。ここでの冷凍
食材A〜Dの組合せは、料理の提供場所等で単一の皿1
に盛付けられて提供される食材A〜Dの組合せであり、
例えば、ハンバーグとそれ用のソースさらにその付け合
せのゆで野菜等の組合せである。In the lower cooking step P1, predetermined ingredients are subjected to lower cooking such as seasoning and heating, and then, in the serving and freezing step P2, as shown in FIG. DD are combined in a predetermined dish 1 according to a predetermined combination, and this is frozen. Through these steps P1 and P2, a cooked frozen food set is manufactured. The combination of the frozen ingredients A to D is a single dish 1
It is a combination of ingredients A to D provided and provided
For example, a combination of a hamburger, a sauce for the hamburger, and boiled vegetables or the like.
【0017】また、冷凍食材セットの解凍方法において
は、解凍工程P3で、一の皿1に盛合された冷凍食材を
同時に解凍することにより、調理・盛合せ済の料理が完
成する。In the thawing method of the frozen food set, in the thawing step P3, the frozen food assorted on one plate 1 is simultaneously thawed to complete a cooked and assorted dish.
【0018】以下、冷凍食材セットの製造方法と冷凍食
材セットの解凍方法とついて、より詳細に説明する。Hereinafter, the method for producing the frozen food set and the method for thawing the frozen food set will be described in more detail.
【0019】<冷凍食材セットの製造方法の説明>冷凍
食材セットの製造方法における下調理工程P1において
は、解凍工程P3において、単一の皿1に盛合された各
食材A〜Dが略同時に各食材A〜D毎に予め定められた
加熱調理完了状態に到達するように、それら各食材A〜
Dの下調理を行う。なお、ここで、各食材A〜D毎に予
め定められた加熱調理完了状態というのは、この食材A
〜Dの提供者が、当該食材A〜Dを料理として提供する
のに好ましいのと判断した加熱状態をいい、要するに料
理として提供される食材A〜Dの焼き具合や茹で具合等
である。<Explanation of Manufacturing Method of Frozen Food Set> In the lower cooking step P1 in the manufacturing method of the frozen food set, in the thawing step P3, each of the food ingredients A to D assembled on the single plate 1 is substantially simultaneously. Each of the ingredients A to D is set so as to reach a predetermined heating and cooking completion state for each of the ingredients A to D.
Cook under D. Here, the heating and cooking completion state determined in advance for each of the ingredients A to D is defined as this ingredient A
To D indicate that the foods A to D are determined to be preferable for providing the foods A to D as dishes, and in other words, the degree of baking and boiling of the foods A to D provided as dishes.
【0020】即ち、下調理工程P1では、各食材A〜D
に対して、塩分・糖分・水分の添加等の味付け処理や、
ブランチング(茹で上げ)・焼く・煮る・蒸す・揚げる
等の加熱調理を行うことになる。このうちの加熱調理に
関して、各食材A〜Dに対する加熱調理を所定の加熱領
地完了状態にまで到達させずに、解凍工程P3における
加熱調理進行分を考慮して、半加熱調理状態に止めるよ
うにするのである。That is, in the lower cooking step P1, each of the ingredients A to D
To add salt, sugar, water, etc.
Heating such as blanching (boiling), baking, simmering, steaming, and frying are performed. Regarding the heating cooking among these, the heating cooking for each of the ingredients A to D is not allowed to reach the predetermined heating territory completion state, and the heating cooking in the thawing process P3 is considered, and the heating cooking is stopped in the semi-heating cooking state. You do it.
【0021】より詳細に説明すると次の通りである。A more detailed description is as follows.
【0022】つまり、解凍工程P3において、同一の皿
1に盛合された各食材A〜Dを、スチームオーブンや電
子レンジ等の解凍加熱装置により提供される所定の加熱
環境で解凍する場合には、各食材A〜Dに対して前記加
熱環境からそれぞれ同条件の加熱が行われることにな
る。ところが、各食材A〜Dが適度に温められた状態に
まで解凍される(即ち、解凍が完了する)のに要する時
間は、各食材A〜Dに固有の熱的性質(熱伝導率や熱通
過率)やその食材片或は塊の3次元形状(各次元寸法、
形)や皿1上の配置場所によって異なるものである。こ
のため、例えば、最も解凍し難いいずれかの食材A〜D
に合わせて解凍処理を行うと、それよりも解凍し易い他
の食材A〜Dに対しては、解凍処理開始のはじめの段階
でこそ付与された熱エネルギが解凍用に消費されるもの
の、解凍処理開始後ある程度時間が経過して解凍が完了
されてしまうと、さらに付与された熱エネルギは当該解
凍済食材A〜Dのさらなる加熱調理に費やされてしまう
ことになる。これにより、解凍し易い食材A〜Dに対し
ては、過度に加熱調理が行われてしまうことになり、適
度に加熱調理された美味しい食材A〜Dを得ることがで
きなくなってしまう。That is, in the thawing step P3, when the ingredients A to D assorted on the same dish 1 are thawed in a predetermined heating environment provided by a thawing heating device such as a steam oven or a microwave oven, Each of the foods A to D is heated under the same conditions from the heating environment. However, the time required for each of the foods A to D to be thawed to an appropriately warmed state (that is, thawing is completed) depends on the thermal properties (thermal conductivity and heat conductivity) specific to each of the foods A to D. Pass rate) and the three-dimensional shape (each dimension,
Shape) and the location on the plate 1. For this reason, for example, any of the ingredients A to D which are the most difficult to thaw
When the thawing process is performed according to the above, for the other foods A to D that are easier to thaw, the heat energy given at the beginning of the start of the thawing process is consumed for thawing, but the thawing is performed. If the thawing is completed after a certain period of time has elapsed after the start of the processing, the applied heat energy is used for further heating and cooking the thawed foods A to D. As a result, the foods A to D that are easily defrosted are excessively heated and cooked, and it is not possible to obtain delicious foods A to D that are appropriately heated and cooked.
【0023】そこで、まず、最も解凍し難いいずれかの
食材A〜Dに対しては、解凍工程P3における解凍完了
が遅くて余分な加熱調理がほとんど行われないため、下
調理工程P1において加熱調理完了状態となるまで加熱
調理しておく。一方、その他の解凍し易い食材A〜Dに
対しては、解凍工程P3における解凍完了が早くて余分
な加熱調理が進行してしまうため、下調理工程P1にお
いては、その解凍工程P3の加熱調理進行分を差引いて
半加熱調理状態となるように加熱調理を行うようにす
る。この下調理工程P1における各食材A〜Dへの加熱
調理進行度の調整については、加熱調理の際に、食材A
〜Dを加熱する時間(ブランチング時間、焼時間、煮時
間、蒸し時間、揚げ時間)や食材A〜Dに対して単位時
間当りに与えられる熱量(要するに火力等)を調整する
ことによって対処することができる。Therefore, first of all, for any of the foods A to D which are most difficult to defrost, the completion of defrosting in the defrosting step P3 is slow, so that extra cooking is hardly performed. Cook until cooked. On the other hand, for other foods A to D that are easy to be thawed, the thawing is completed quickly in the thawing step P3 and extra heating cooking proceeds, so in the lower cooking step P1, the cooking in the thawing step P3 is performed. Heat cooking is performed so as to be in a half-heat cooking state by subtracting the progress. Regarding the adjustment of the degree of progress of the cooking to each of the ingredients A to D in the lower cooking step P1, the cooking of the ingredients A
-D heating time (branching time, baking time, boil time, steaming time, fry time) and the amount of heat given per unit time to foods A-D (in short, thermal power, etc.). be able to.
【0024】これを理解し易いように視覚的に棒グラフ
状に表したものが図3である。この図3では、冷凍食材
A〜Dのうち冷凍食材Aが最も解凍し難いものであり、
その他の冷凍食材B〜Dはそれよりも解凍し易いものと
なっている。また、図3の縦軸は、解凍工程P3におけ
る冷凍食材A〜Dの加熱度(以下では、単に加熱時間と
いうことで説明する)を示しており、加熱時間が10に
達することにより冷凍食材Aが解凍及び温められた状態
に達することとしている。FIG. 3 shows a visual bar graph for easy understanding. In FIG. 3, the frozen food A is the most difficult to defrost among the frozen foods A to D,
Other frozen foods B to D are easier to thaw than that. The vertical axis in FIG. 3 indicates the degree of heating of the frozen ingredients A to D in the thawing step P3 (hereinafter, simply described as heating time). To reach a thawed and warmed state.
【0025】そして、皿1に盛合せた冷凍食材A〜D
を、その最も解凍し難い冷凍食材Aに合わせて解凍する
と、他の解凍し易い冷凍食材B〜Dについては、冷凍食
材Aの加熱時間の10分の8、10分の5、10分の2
にそれぞれ達すると、それぞれの解凍が終了する(解凍
に費やされる加熱分を図3の白抜き部分に示す)。そし
て、それ以降の加熱によって、さらに加熱調理が進行す
ることになる(加熱調理に費やされる加熱分を図3の斜
線部分に示す)。Then, the frozen ingredients A to D assorted on the plate 1
Is thawed in accordance with the frozen food A that is the most difficult to thaw, and for other frozen foods BD that are easy to thaw, 8/10, 5/10, and 2/10 of the heating time of the frozen food A
Are reached, the respective thawing is completed (the amount of heat consumed for thawing is shown in the white part in FIG. 3). Then, by the subsequent heating, the heating cooking further proceeds (the amount of heating consumed for the heating cooking is indicated by the hatched portion in FIG. 3).
【0026】この場合、食材B〜Dには、解凍終了後の
加熱によってさらに加熱調理が進行することになる。そ
こで、下調理工程P1においては、上記加熱調理分(図
3の斜線部分)を差引いて各食材A〜Dの加熱調理を行
うのである。In this case, the foods B to D are further heated and cooked by heating after the thawing is completed. Therefore, in the lower cooking step P1, the cooking of each of the foods A to D is performed by subtracting the above-mentioned cooking (the hatched portion in FIG. 3).
【0027】実際には、所定の解凍加熱環境下(スチー
ムオーブンの場合には、庫内温度、庫内の水蒸気量、風
量等の条件、電子レンジの場合には、加熱出力等の条
件)において、各食材A〜Dの食材片或は塊の3次元形
状(各次元寸法、形)や皿1上の配置場所に対する、各
冷凍食材A〜Dの解凍に要する時間を経験的・実験的に
求め、これら前記食材A〜Dの3次元形状(各次元寸
法、形)や皿1上の配置場所等と各冷凍食材A〜Dの解
凍に要する時間とを互いに関連づけた多次元テーブルを
作成しておき、各食材A〜Dの組合せに応じて最も解凍
し難い食材Aの必要加熱時間から他の解凍し易い食材B
〜Dの必要加熱時間を引くことにより、その組合せにお
ける当該各食材B〜Dに対する加熱調理進行時間を求め
ることができる。なお、上記多数の食材A〜Dについて
の多次元ケーブルをデータベース化しておくと、後々の
多種の食材A〜Dの組合せへの対応等が容易となる。Actually, under a predetermined thawing heating environment (in the case of a steam oven, conditions such as the temperature inside the refrigerator, the amount of steam in the refrigerator, the amount of air, etc., and in the case of a microwave oven, the conditions such as the heating output). The time required for thawing the frozen foods A to D with respect to the three-dimensional shape (each dimensional size and shape) of the food pieces or lumps of the foods A to D and the location on the plate 1 is empirically and experimentally determined. A multi-dimensional table is created in which the three-dimensional shapes (each dimension and shape) of the above-mentioned ingredients A to D, the arrangement place on the plate 1, and the time required for defrosting each of the frozen ingredients A to D are associated with each other. In addition, according to the combination of each of the ingredients A to D, from the required heating time of the ingredient A that is most difficult to defrost, another ingredient B that is easy to defrost is used.
By subtracting the required heating time of the food ingredients B to D, the cooking time for each of the ingredients B to D in the combination can be obtained. If a multi-dimensional cable for the large number of foods A to D is stored in a database, it is easy to deal with a combination of various foods A to D later.
【0028】また、このように各食材B〜Dに対する加
熱調理進行時間を求めることができると、上記解凍工程
における加熱環境を加味することで解凍工程P3におけ
る加熱調理進行分を知ることができる。そして、そのよ
うに求められた加熱調理進行分を差引いて下調理工程P
1における加熱調理をすればよいことになる。Further, when the cooking time for each of the foods B to D can be obtained in this way, the amount of the cooking progress in the thawing step P3 can be known by taking into account the heating environment in the thawing step. Then, the lower cooking process P is subtracted by subtracting the heating cooking progress thus obtained.
It is only necessary to perform the heating cooking in step 1.
【0029】ここでも、実際には、所定の加熱環境にお
ける各食材B〜Dの加熱調理進行時間に対する、下調理
工程P1における加熱調理進行度(例えば、どの程度の
火力でどの程度焼いたり、煮たりすればよいか)を、経
験的・実験的に求め、これらを互いに関連づけた多次元
テーブルを作成しておき、この多次元テーブルから上記
加熱調理に基づいて下調理工程P1における加熱調理進
行度を求めるようにするとよい。なお、この場合にも、
多数の食材A〜Dについての多次元ケーブルをデータベ
ース化しておくと、後々の多種の食材A〜Dの組合せへ
の対応等が容易となる。Here, in practice, the degree of the cooking progress in the lower cooking process P1 with respect to the cooking time of each of the foods B to D in the predetermined heating environment (for example, how much baking or boiling with the heating power) Is determined empirically and experimentally, and a multidimensional table is created in which these are associated with each other, and the degree of progress of the heating cooking in the lower cooking process P1 is calculated from the multidimensional table based on the heating cooking. It is good to ask for. Also in this case,
If a multi-dimensional cable for a large number of foods A to D is stored in a database, it is easy to deal with a combination of various foods A to D later.
【0030】なお、各冷凍食材A〜Dの解凍し易さは、
当該食材A〜Dに糖分量、塩分量、水分量に応じて変動
する。従って、それら糖分量、塩分量、水分量のうちの
少なくともいずれかを変更することによって、各冷凍食
材A〜Dの解凍し易さを調整することができる。よっ
て、これら糖分量、塩分量、水分量に対応する下調理工
程P1における加熱調理進行度の補正係数を、経験的・
実験的に求め、これら糖分量、塩分量、水分量と下調理
工程P1における加熱調理進行度の補正係数とを関連づ
けた多次元テーブルを作成しておくと、糖分量、塩分
量、水分量に応じて下調理工程P1における加熱調理進
行度を容易に調整することができる。The ease of thawing the frozen ingredients A to D is as follows:
It fluctuates according to the sugar content, the salt content, and the water content of the foods A to D. Therefore, by changing at least one of the sugar content, the salt content, and the water content, the thawing easiness of each of the frozen foods A to D can be adjusted. Therefore, the correction coefficient of the heating cooking progress degree in the lower cooking process P1 corresponding to the sugar content, the salt content, and the water content is determined empirically.
If a multidimensional table is created by associating these amounts of sugar, salt, and water with the correction coefficient of the degree of progress of cooking in the lower cooking step P1, it is determined experimentally. Accordingly, the degree of progress of heating cooking in lower cooking step P1 can be easily adjusted.
【0031】そして、上記下調理工程P1において下調
理された各食材A〜Dを、次の冷凍工程P2において、
所定の組合せに従って皿1に盛付けて、これを急速冷凍
装置等で冷凍させることにより、冷凍された食材セット
が製造される。Then, in the following freezing step P2, each of the ingredients A to D, which has been under-cooked in the above-mentioned under-cooking step P1, is
Plates are put on the plate 1 in accordance with a predetermined combination, and are frozen by a quick freezing device or the like, whereby a frozen food set is manufactured.
【0032】なお、冷凍食材A〜Dを盛付ける皿1は、
容器の一例であり、その他の食器等であってもよい。The dish 1 on which the frozen ingredients A to D are placed is:
It is an example of a container, and may be another tableware or the like.
【0033】<冷凍食材セットの解凍方法の説明>冷凍
食材セットの解凍方法における解凍工程P3において
は、皿1に盛付けられた冷凍食材A〜Dを、スチームオ
ーブンや電子レンジ等の解凍加熱装置により所定の加熱
環境下で解凍する。この際、各食材A〜Dのうち最も解
凍し難いいずれかの食材A〜D(図3の例では、最も解
凍し難い冷凍食材A)にあわせて、その解凍が完全に行
われるように解凍を行う。すると、その解凍処理が終了
した時には、各食材A〜Dは、解凍工程P3において与
えられた熱エネルギのうちの各冷凍食材A〜Dの解凍に
用いられた熱エネルギ以外の熱エネルギによって加熱処
理された状態となる。つまり、各食材A〜Dに対して、
下調理工程P1での加熱調理分と、解凍工程P3におけ
る加熱調理分とが加わった状態となり、各食材A〜Dの
所定の加熱調理完了状態に加熱された美味しい食材A〜
Dを得ることができる。<Explanation of Defrosting Method of Frozen Food Set> In the defrosting step P3 in the defrosting method of the frozen food set, the defrosting heating apparatus such as a steam oven or a microwave oven converts the frozen foods A to D placed on the plate 1 into a thaw. To defrost in a predetermined heating environment. At this time, in accordance with one of the ingredients A to D which is the most difficult to thaw among the ingredients A to D (in the example of FIG. 3, the frozen ingredient A which is the most difficult to thaw), the thawing is performed so that the thawing is completely performed. I do. Then, when the thawing process is completed, each of the foods A to D is heated by heat energy other than the heat energy used for thawing the frozen foods A to D among the heat energies given in the thawing step P3. It will be in the state that was done. That is, for each of the ingredients A to D,
The cooking ingredients in the lower cooking step P1 and the cooking ingredients in the thawing step P3 are added, and the delicious foods A to D heated to the predetermined cooking completion state of the foods A to D are obtained.
D can be obtained.
【0034】なお、この際の解凍は、電子レンジを用い
て行ってもよいが、スチームオーブンを用いて行うのが
好ましい。The thawing at this time may be performed using a microwave oven, but is preferably performed using a steam oven.
【0035】スチームオーブンを用いて行う場合には、
庫内温度が50度〜300度のときに、庫内に水蒸気を
体積100分率で0.1パーセント〜20パーセント発
生させると共にその庫内に熱風を所定の風量で微調整し
つつ供給することにより、庫内に水蒸気流を発生させて
解凍を行うようにするとよい。When using a steam oven,
When the temperature in the refrigerator is 50 degrees to 300 degrees, water vapor is generated in the refrigerator at a rate of 0.1% to 20% by volume, and hot air is supplied into the refrigerator while fine-tuning it at a predetermined flow rate. Therefore, it is preferable to generate a steam flow in the refrigerator to perform thawing.
【0036】この場合、水蒸気流によって冷凍食材A〜
Dの熱伝達率や熱通過率が向上して素早くかつムラ無く
解凍を行うことができる。また、水蒸気によって冷凍食
材A〜Dの表面に瞬時に水分バリアが形成されて、冷凍
食材A〜Dの解凍ドリップ(滲み出しによる重量損失)
を防止することができ、食材A〜Dの旨み分損失を押え
て美味しく食材A〜Dを解凍することができる。さら
に、庫内に水蒸気を体積100分率で0.1パーセント
〜20パーセント発生させているので、食材A〜Dが蒸
されたような状態になることなく、美味しく解凍でき
る。In this case, the frozen foods A to
The heat transfer coefficient and heat transmission rate of D are improved, and thawing can be performed quickly and without unevenness. In addition, a moisture barrier is instantaneously formed on the surfaces of the frozen foods A to D by the water vapor, so that the frozen foods A to D thaw drip (weight loss due to seepage).
Can be prevented, and the ingredients A to D can be thawed deliciously while suppressing the loss of the flavor of the ingredients A to D. Further, since 0.1% to 20% of steam is generated in the refrigerator at a volume ratio of 100%, the foods A to D can be thawed deliciously without being steamed.
【0037】このようにして、各食材A〜Dが解凍及び
加熱調理されて略同時に所定の加熱調理完了状態とな
る。In this manner, each of the foods A to D is thawed and cooked, and at the same time, a predetermined cooked state is completed.
【0038】以上のように構成された冷凍食材セットの
製造方法及び冷凍食材セットの解凍方法によると、同一
の皿1に盛合された各食材A〜Dのうち最も解凍し難い
食材A〜Dにあわせて解凍を行う場合に、その解凍し難
い食材A〜Dの解凍完了と略同時に、他の食材A〜Dが
解凍及び加熱調理されて加熱調理完了状態となるよう
に、その解凍の際の加熱調理進行分を差引いて、それら
各食材A〜Dを下調理し、これを冷凍して冷凍食材セッ
トを製造するようにしているため、皿1に盛合せた各冷
凍食材A〜Dのうち最も解凍し難い食材にあわせて解凍
処理を行うことにより、複数種の冷凍食材A〜Dを略同
時に加熱調理完了状態に到達させることができる。According to the method for manufacturing a frozen food set and the method for thawing a frozen food set configured as described above, the foods A to D which are the most difficult to thaw among the foods A to D assembled on the same plate 1 are used. When thawing is performed at the same time, the other ingredients A to D are thawed and cooked almost simultaneously with the completion of the thawing of the hard-to-thaw ingredients A to D. Since the cooking ingredients A to D are prepared by subtracting the amount of the cooking progress, the frozen ingredients are prepared to produce a frozen ingredient set. By performing the thawing process in accordance with the food that is difficult to thaw, the plurality of types of frozen foods A to D can reach the heating and cooking completed state substantially simultaneously.
【0039】[0039]
【発明の効果】以上のように、この発明の請求項1記載
の冷凍食材セットの製造方法によると、複数の食材が予
め定められた組合せに従って一の容器に盛合せられて冷
凍処理及び解凍処理が行われる冷凍食材セットの製造方
法であって、所定の加熱環境により前記解凍処理を行う
際に前記一の容器に盛合された各食材が略同時に各食材
毎に予め定められた加熱調理完了状態に到達するよう
に、その解凍処理の際の加熱調理進行分を差引いて、そ
れら各食材の下調理を行い、これら各食材を一の容器に
盛合せて冷凍するようにしているため、この冷凍食材セ
ットを、前記所定の加熱環境により解凍処理を行えば、
複数種の冷凍食材を略同時に加熱調理完了状態に解凍処
理することができる。As described above, according to the method for manufacturing a frozen food set according to the first aspect of the present invention, a plurality of foods are put together in one container according to a predetermined combination, and the freezing and thawing processes are performed. A method of manufacturing a frozen food set to be performed, wherein when the thawing process is performed in a predetermined heating environment, each of the foods assorted in the one container is almost simultaneously heated and cooked in a predetermined state for each food. In order to arrive at the food, the amount of the cooking progress at the time of the thawing process is subtracted, the cooking of each of the ingredients is performed, and these ingredients are put together in one container and frozen. If the thawing process is performed by the predetermined heating environment,
A plurality of types of frozen foods can be thawed almost simultaneously at the completion of heating and cooking.
【0040】また、下調理を行う際には、請求項2記載
のように、前記一の容器に盛合された各食材のうち最も
解凍し難い食材にあわせて解凍処理を行う場合におい
て、他の解凍し易い食材に対する解凍後の加熱調理進行
分を差引いて、当該他の食材の加熱調理を行うようにす
ると、当該一の容器に盛合された各食材のうち最も解凍
し難い食材にあわせて解凍処理を行うと、それらの冷凍
食材が略同時に予め定められた加熱調理完了状態に到達
するように解凍処理することができる。[0040] In addition, when the under-cooking is performed, as described in claim 2, when the thawing process is performed according to the most difficult-to-thaw ingredients among the ingredients assembled in the one container, other thawing processing is performed. By subtracting the amount of heat cooking progress after thawing for the easy-to-thaw ingredients, and then cooking the other ingredients, thawing to the most difficult-to-thaw ingredients among the assorted ingredients in the one container When the processing is performed, thawing processing can be performed so that those frozen ingredients reach a predetermined heating cooking completion state substantially simultaneously.
【0041】また、この発明の請求項3又は4記載の冷
凍食材セットの解凍方法によると、上記製造方法により
製造された冷凍食材セットを、前記所定の加熱環境によ
り解凍処理し、或は、各食材のうち最も解凍し難い食材
にあわせて解凍処理するようにしているため、複数種の
冷凍食材を略同時に所定の加熱調理完了状態に解凍処理
することができる。Further, according to the method for thawing a frozen food set of the present invention, the frozen food set manufactured by the above manufacturing method is subjected to thawing processing in the predetermined heating environment, or Since the thawing process is performed in accordance with the most difficult-to-thaw food material, a plurality of types of frozen food materials can be thawed substantially simultaneously to a predetermined heating and cooking completed state.
【0042】この際、請求項5記載のように、前記所定
の加熱環境として、オーブン庫内に体積100分率で
0.1〜20パーセントの水蒸気を発生させたスチーム
オーブンを用いると、より美味しい状態に解凍処理する
ことができる。At this time, as described in claim 5, when the steam oven in which 0.1 to 20% of steam is generated at a volume fraction of 100% is used as the predetermined heating environment, it is more delicious. It can be decompressed to a state.
【0043】また、請求項6記載の冷凍食材セットによ
ると、所定の加熱環境により解凍処理を行う際に一の容
器に盛合された各食材が略同時に各食材毎に予め定めら
れた加熱調理完了状態に到達するように、その解凍処理
の際の加熱調理進行分を差引いて、それら各食材の下調
理を行って、これら各食材を一の容器に盛合せて冷凍し
たものであるため、この冷凍食材セットを、前記所定の
加熱環境により解凍処理することにより、複数種の冷凍
食材を略同時に所定の加熱調理完了状態に解凍処理する
ことができる。Further, according to the frozen food set of the present invention, when the thawing process is performed in a predetermined heating environment, the foods put together in one container are almost completely cooked at the same time. In order to reach the state, subtraction of the amount of the heating and cooking progress at the time of the thawing process is performed, and each of the ingredients is cooked underneath, and these ingredients are put together in one container and frozen. By thawing the food set in the predetermined heating environment, a plurality of types of frozen foods can be thawed almost simultaneously to a predetermined heating and cooking completed state.
【図1】この発明の実施の形態に係る冷凍食材セットの
製造方法及び冷凍食材セットの解凍方法を示す工程図で
ある。FIG. 1 is a process chart showing a method for manufacturing a frozen food set and a method for thawing a frozen food set according to an embodiment of the present invention.
【図2】食材が皿に盛付けられた状態を説明するための
概略斜視図である。FIG. 2 is a schematic perspective view for explaining a state in which ingredients are stacked on a plate.
【図3】解凍工程における各食材の解凍状態を説明する
ための図である。FIG. 3 is a diagram for explaining a thawing state of each foodstuff in a thawing step.
1 皿 A〜D 食材 1 dish A-D ingredients
Claims (6)
って一の容器に盛合せられて冷凍処理及び解凍処理が行
われる冷凍食材セットの製造方法であって、 所定の加熱環境により前記解凍処理を行う際に前記一の
容器に盛合された各食材が略同時に各食材毎に予め定め
られた加熱調理完了状態に到達するように、その解凍処
理の際の加熱調理進行分を差引いて、それら各食材の下
調理を行う下調理工程と、 前記下調理された各食材を前記一の容器に盛合せて冷凍
する冷凍工程と、 を含む冷凍食材セットの製造方法。1. A method for manufacturing a frozen food set in which a plurality of foods are put together in one container according to a predetermined combination and subjected to freezing and thawing, wherein the thawing is performed in a predetermined heating environment. In such a case, the cooking progress at the time of the thawing process is subtracted so that the food ingredients mixed in the one container reach the cooking completion state predetermined for each food ingredient at substantially the same time, and the respective food ingredients are subtracted. A method for manufacturing a frozen food set, comprising: a lower cooking step of performing lower cooking; and a freezing step of assembling and freezing each of the lower-cooked food ingredients in the one container.
食材にあわせて解凍処理を行う場合において、他の解凍
し易い食材に対する解凍後の加熱調理進行分を差引い
て、当該他の食材の加熱調理を行う請求項1記載の冷凍
食材セットの製造方法。2. In the lower cooking step, when thawing processing is performed in accordance with the most difficult-to-thaw ingredients among the ingredients assorted in the one container, heating cooking after thawing to other easily-thawable ingredients The method for manufacturing a frozen food set according to claim 1, wherein the other food is cooked by subtracting the amount of progress.
法により製造された冷凍食材セットを、前記所定の加熱
環境により解凍処理する冷凍食材セットの解凍方法。3. A method for thawing a frozen food set, wherein the frozen food set manufactured by the method for manufacturing a frozen food set according to claim 1 is thawed in the predetermined heating environment.
法により製造された冷凍食材セットを、前記所定の加熱
環境により前記一の容器に盛合された各食材のうち最も
解凍し難い食材にあわせて解凍処理する冷凍食材セット
の解凍方法。4. The frozen food set manufactured by the method for manufacturing a frozen food set according to claim 2 is matched with the food which is most difficult to thaw among the foods assembled in the one container by the predetermined heating environment. Defrosting method of frozen food set to defrost.
内に体積100分率で0.1〜20パーセントの水蒸気
を発生させたスチームオーブンを用いる請求項3又は請
求項4記載の冷凍食材セットの解凍方法。5. The frozen food set according to claim 3, wherein a steam oven in which 0.1 to 20% water vapor is generated at a volume fraction of 100% in an oven storage is used as the predetermined heating environment. Decompression method.
ットの製造方法により製造された冷凍食材セット。6. A frozen food set manufactured by the method for manufacturing a frozen food set according to claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP2000115202A JP2001299309A (en) | 2000-04-17 | 2000-04-17 | Method for producing frozen foodstuff set, method for thawing the frozen foodstuff set and frozen foodstuff set |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2000115202A JP2001299309A (en) | 2000-04-17 | 2000-04-17 | Method for producing frozen foodstuff set, method for thawing the frozen foodstuff set and frozen foodstuff set |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2001299309A true JP2001299309A (en) | 2001-10-30 |
Family
ID=18626894
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2000115202A Pending JP2001299309A (en) | 2000-04-17 | 2000-04-17 | Method for producing frozen foodstuff set, method for thawing the frozen foodstuff set and frozen foodstuff set |
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2000
- 2000-04-17 JP JP2000115202A patent/JP2001299309A/en active Pending
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