JP2003210145A - Frozen soup-containing food - Google Patents
Frozen soup-containing foodInfo
- Publication number
- JP2003210145A JP2003210145A JP2002014729A JP2002014729A JP2003210145A JP 2003210145 A JP2003210145 A JP 2003210145A JP 2002014729 A JP2002014729 A JP 2002014729A JP 2002014729 A JP2002014729 A JP 2002014729A JP 2003210145 A JP2003210145 A JP 2003210145A
- Authority
- JP
- Japan
- Prior art keywords
- soup
- frozen
- concentrated
- cooked rice
- 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.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、電子レンジにて加
熱解凍してから熱湯を注ぐ方法、熱湯を注いでから電子
レンジ加熱する方法、あるいは鍋の中の熱湯の中に入れ
てから加熱する方法で、素材の量とバランスのとれたス
ープ濃度の、具材が豊富な食品に仕上げることができる
冷凍スープ含有食品に関する。本発明でいうスープ含有
食品とは、雑炊、リゾット、韓国料理のクッパなどの米
飯をスープやだし汁で食する食品、スープマカロニ、ス
ープスパゲティなどのパスタをスープで食する食品、あ
るいは、うどん、そば、ラーメン、冷やし中華などのつ
ゆのある麺類など、スープと共に食する食品を意味す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of heating and thawing in a microwave oven and then pouring hot water, a method of pouring hot water and then heating in a microwave oven, or a method of putting the hot water in a pot and then heating. The present invention relates to a frozen soup-containing food, which can be finished into a food rich in ingredients with a soup concentration balanced with the amount of the material. The soup-containing food in the present invention means porridge, risotto, food that eats cooked rice such as Kuppa of Korean food with soup or soup stock, soup macaroni, food that eats pasta such as soup spaghetti with soup, or udon, buckwheat noodles. Means foods that are eaten with soup, such as noodles with ramen, chilled Chinese and other soup sauce.
【0002】[0002]
【従来の技術】チャーハンや焼き蕎麦などの冷凍食品は
バラ凍結したものが販売されている。これらは好きな分
量だけを容器に取り出し解凍して食することができる。
一方、麺類のようなスープ、だし汁などの水分を含むも
のは、水分も一緒に凍結するのでは、解凍に時間がかか
る、容積が大きくなってかさばり重い、などの理由にか
ら、水分ごと凍結するのは好まれず、濃縮したスープが
別添される商品構成となっている。この場合、好きな分
量だけ麺を食べたいと思っても好きな分量だけの麺を容
器に取り出し、それに見合った量のスープを取り分ける
のは手間もかかり、また、適切な量のスープを取り分け
るのは難しい。そのため、麺の場合は、大袋から取り分
けるようなタイプではなく、通常1食分ずつ包装したも
のが販売されている。特開平10−150936にはバ
ラ状に凍結された米飯と小固形物状に凍結されたスープ
等の調味液(濃縮されたものではない)が均一に混合さ
れた冷凍食品が記載されている。また、雑炊の水分をそ
のまま凍結した冷凍食品についても特許出願がされてい
る。これらの製品は、そのまま加熱解凍すれば食するこ
とができるが、スープの水分がすべて冷凍されているた
め、スープ部分の解凍に時間がかかるなど上述した問題
がある。特開平10−150936のようにスープと米
飯を別にしてあっても、スープと米飯の解凍に要する時
間は同じではなく、加熱ムラが発生し、米飯の澱粉粒が
破壊され糊状になるなど、食味が悪くなるなどの問題も
ある。また、米飯とスープが別々に凍結されたもので
は、米飯とスープの大きさや比重が同一ではないため、
袋の中で均一に存在させることができず、大袋から少量
を取り出したときに米飯とスープを一定比率で取り出す
のは困難である。2. Description of the Related Art Frozen foods such as fried rice and roasted buckwheat are sold separately. These can be eaten by thawing only the desired amount in a container.
On the other hand, soups such as noodles, those containing water such as dashi soup are frozen together with the water because the water also freezes together, so it takes time to thaw, the volume becomes bulky and heavy, etc. Is not liked, and the product composition is such that concentrated soup is attached. In this case, even if you want to eat as much noodles as you like, it is time-consuming to take out as much noodles as you like into a container and separate an appropriate amount of soup. Is difficult Therefore, noodles are not sold in a large bag, but are usually sold one by one. Japanese Unexamined Patent Publication No. 10-150936 describes a frozen food in which a seasoning liquid (not concentrated) such as cooked rice in a rose shape and soup frozen in a small solid form is uniformly mixed. A patent application has also been filed for frozen foods obtained by freezing the water content of porridge. These products can be eaten if they are heated and thawed as they are, but since the water content of the soup is all frozen, there is the above-mentioned problem that it takes time to thaw the soup portion. Even if the soup and cooked rice are separated as in Japanese Patent Laid-Open No. 10-150936, the time required for thawing the soup and cooked rice is not the same, heating unevenness occurs, and starch grains of the cooked rice are destroyed and become pasty. There are also problems such as poor taste. Also, if the cooked rice and soup are frozen separately, the size and specific gravity of cooked rice and soup are not the same,
Since it cannot be uniformly present in the bag, it is difficult to take out a fixed ratio of cooked rice and soup when taking out a small amount from a large bag.
【0003】[0003]
【本発明が解決しようとする課題】本発明は、好きな分
量だけ取り分け解凍して食することが容易にできるスー
プを含有する食品の冷凍品を提供することを目的とす
る。バラ凍結された素材を例えば電子レンジで加熱解凍
後、熱湯を注ぐだけで、素材の量とバランスのとれたス
ープ濃度の、具材も豊富なスープ含有食品を提供するこ
とを目的とする。SUMMARY OF THE INVENTION It is an object of the present invention to provide a frozen food product containing a soup that can be easily thawed by taking an arbitrary amount and thawing. An object of the present invention is to provide a soup-containing food product rich in ingredients, which has a soup concentration balanced with the amount of the material, by simply heating and thawing the separately frozen material in a microwave oven and then pouring hot water.
【0004】[0004]
【課題を解決するための手段】本発明は、濃縮スープを
表面にからめた素材からなる冷凍スープ含有食品を要旨
とする。DISCLOSURE OF THE INVENTION The gist of the present invention is a frozen soup-containing food made of a material in which concentrated soup is entangled on the surface.
【0005】濃縮した調味液、好ましくはBrixが3
0〜70%調味液であるを素材の表面に吹き付けること
により濃縮スープを表面にからめており、その場合、本
発明は、濃縮した調味液、好ましくはBrixが30〜
70%調味液を素材の表面に吹き付けることにより濃縮
スープを表面にからめた素材からなる冷凍スープ含有食
品である。A concentrated seasoning solution, preferably Brix 3
The concentrated soup is entwined on the surface by spraying a 0 to 70% seasoning liquid on the surface of the material, in which case the present invention provides a concentrated seasoning liquid, preferably Brix of 30 to 30%.
It is a frozen soup-containing food made of a material in which concentrated soup is entangled on the surface by spraying a 70% seasoning liquid on the surface of the material.
【0006】素材が米飯および/または麺類を含むもの
であり、その場合、本発明は、濃縮スープを表面にから
めた米飯および/または麺類を含む素材、より具体的に
は濃縮した調味液、好ましくはBrixが30〜70%
調味液を米飯および/または麺類を含む素材の表面に吹
き付けることにより濃縮スープを表面にからめた素材か
らなる冷凍スープ含有食品である。The material contains cooked rice and / or noodles, and in this case, the present invention provides a material containing cooked rice and / or noodles having concentrated soup on its surface, more specifically, a concentrated seasoning solution, preferably Brix is 30-70%
A frozen soup-containing food made of a material in which concentrated soup is entangled on the surface by spraying a seasoning liquid onto the surface of a material containing cooked rice and / or noodles.
【0007】炊飯した米飯の表面に濃縮した調味液を噴
霧しており、その場合、本発明は、濃縮した調味液、好
ましくはBrixが30〜70%調味液を炊飯した米飯
の表面に噴霧することにより濃縮スープを表面にからめ
た米飯からなる冷凍スープ含有食品である。[0007] The concentrated seasoning liquid is sprayed on the surface of cooked cooked rice, and in this case, the present invention sprays the concentrated seasoning liquid, preferably 30-70% Brix seasoning liquid on the surface of cooked cooked rice. This is a frozen soup-containing food consisting of cooked rice in which concentrated soup is entangled on the surface.
【0008】素材としてさらに具材を含んでおり、その
場合、本発明は、濃縮スープを表面にからめた米飯およ
び/または麺類ならびに具材を含む素材、より具体的に
は濃縮した調味液、好ましくはBrixが30〜70%
調味液を米飯および/または麺類ならびに具材を含む素
材の表面に吹き付けることにより濃縮スープを表面にか
らめた素材、または濃縮した調味液、好ましくはBri
xが30〜70%調味液を炊飯した米飯ならびに具材の
表面に噴霧することにより濃縮スープを表面にからめた
米飯ならびに具材、からなる冷凍スープ含有食品であ
る。[0008] Ingredients are further included as a material, and in this case, the present invention is a material containing cooked rice and / or noodles having concentrated soup on the surface and ingredients, more specifically a concentrated seasoning liquid, preferably Brix is 30-70%
A material in which concentrated soup is entangled by spraying the seasoning liquid on the surface of a material containing cooked rice and / or noodles and ingredients, or a concentrated seasoning liquid, preferably Bri
x is a frozen soup-containing food consisting of cooked rice cooked with a 30 to 70% seasoning solution and cooked rice and ingredients in which concentrated soup is entangled on the surface by spraying.
【0009】[0009]
【0010】本発明の冷凍食品の実施の形態は、素材が
米飯である例について以下説明する。本発明の冷凍食品
は、例えばスープ入り米飯食品の場合、以下の工程によ
って調製される。
a)常法で米を炊く工程、b)スープ、だし汁等の調味
液の濃縮液を調製しa)の米飯に均一にかける工程、
c)全体をバラ状に凍結する工程。具材は、用いる具材
の性質によって、a)の米に混合して一緒に炊く、a)
とb)の間で調理した具材を米飯に混合する、b)と
c)の間で調理した具材を混合する、あるいは、c)の
後に調理して凍結した具材を混合するのいずれかでも可
能である。In the embodiment of the frozen food of the present invention, an example in which the material is cooked rice will be described below. The frozen food of the present invention, for example, in the case of a soup-containing cooked rice food, is prepared by the following steps. a) a step of cooking rice by a conventional method, b) a step of preparing a concentrated liquid of seasoning liquid such as soup and dashi soup, and uniformly applying it to the cooked rice of a),
c) A step of freezing the whole in a loose shape. Depending on the nature of the ingredients used, the ingredients are mixed with the rice from a) and cooked together, a)
Either the ingredients cooked between b) and b) are mixed with the cooked rice, the ingredients cooked between b) and c) are mixed, or the ingredients frozen after c) are mixed. It is also possible.
【0011】スープ、だし汁等の調味液は和風のだし、
洋風のスープ、韓国風のスープなど、好みの味付けのも
のを使用することができるが、米飯の表面に濃縮してか
ける必要から、出来上がり時のスープの量と味の加減を
考慮し、さらに米飯の表面にかけることのできる量に濃
縮したものを用いる必要がある。Seasoning liquids such as soup and dashi stock are Japanese-style dashi,
You can use western-style soup, Korean-style soup, etc. with your favorite seasoning, but since it is necessary to concentrate it on the surface of the cooked rice, consider the amount and taste of the soup when finished, and further cooked rice It is necessary to use a concentrated product that can be applied to the surface of.
【0012】しかし、一方で、濃い塩分濃度の調味液は
凍結しにくく、流通過程において溶解が起きる可能性が
あるので、濃度の高すぎるものは好ましくない。米飯の
量と等量のスープ量を仕上がりの状態とするスープ入り
米飯食品の場合、好ましい濃度域は、Brix値で30
〜65%であり、好ましくは、40〜55%である。塩
分濃度は他の味付けにより影響されるが、6〜12%程
度が好ましい。仕上がりの状態の米飯等、具材の量とス
ープの液量の比率により、適宜調節する必要がある。On the other hand, on the other hand, a seasoning solution having a high salt concentration is unlikely to freeze, and dissolution may occur in the distribution process. Therefore, a too high concentration is not preferable. In the case of cooked rice food with soup, which has the same amount of soup as the amount of cooked rice, the preferred concentration range is a Brix value of 30.
˜65%, preferably 40-55%. The salt concentration is influenced by other seasonings, but is preferably about 6 to 12%. It is necessary to appropriately adjust the amount of ingredients such as cooked rice and the amount of soup liquid.
【0013】調味料原料としては、和風のだし、洋風、
韓国風のスープに使用される原料であればなんでも使用
できる。濃縮した調味液の米飯に対する液量は、Bri
x値によるが、製造に適するのは8〜18%の液量であ
り、最適液量は9〜15%である。濃縮した調味液を米
飯にかける方法は、表面に均一にからめる方法として、
米飯に噴霧するほか、具材に調味液を噴霧し、その調味
液を噴霧した具材を米飯に絡ませる方法もある。また
は、調味液をあらかじめ粉末状にしてから米飯にまぶす
ことも可能である。具材の種類によっても調味液の量、
濃度を調節する必要がある。雑炊、リゾット、韓国料理
のクッパなどの米飯をスープやだし汁で食する目的とす
る食品の種類に応じて、また電子レンジにて加熱解凍し
てから熱湯を注ぐ方法、熱湯を注いでから電子レンジ加
熱する方法、あるいは鍋の中の熱湯の中に入れてから加
熱する方法で、素材の量とバランスのとれたスープ濃度
の、具材が豊富な食品に仕上げることができるように、
仕上がりの状態の米飯等、具材の量とスープの液量の比
率を考慮して、調味液の量、濃度を適宜調節する。As the seasoning raw material, Japanese-style stock, Western-style,
Any raw material used for Korean soup can be used. The amount of concentrated seasoning liquid for cooked rice is Bri
Although it depends on the x value, a liquid amount of 8 to 18% is suitable for production, and an optimum liquid amount is 9 to 15%. The method of sprinkling the concentrated seasoning liquid on cooked rice is to entangle the surface evenly.
In addition to spraying cooked rice, there is also a method of spraying the seasoning liquid on the ingredients and entwining the ingredients sprayed with the seasoning liquid on the cooked rice. Alternatively, the seasoning liquid may be powdered in advance and then sprinkled on rice. Depending on the type of ingredients, the amount of seasoning liquid,
It is necessary to adjust the concentration. Depending on the type of food you want to eat cooked rice, such as porridge, risotto, Korean kuppa with soup or dashi soup, or by heating and thawing in a microwave oven before pouring hot water, pouring hot water and then microwave oven By heating it or by putting it in hot water in a pan and then heating it, you can make a rich food with a soup concentration that is well balanced with the amount of ingredients,
The amount and concentration of the seasoning liquid are appropriately adjusted in consideration of the ratio between the amount of ingredients such as cooked rice and the amount of soup liquid.
【0014】具材の種類としては、和風スープ、洋風ス
ープ、韓国風スープなどに使用される具材原料であり、
冷凍に適するものであれば使用できる。米飯等の解凍時
間とバランスのとれた大きさや処理をして用いるのが好
ましい。具材と米飯の量の関係は好みにより様々にでき
る。The types of ingredients are ingredients used in Japanese soup, western soup, Korean soup, etc.
Any material suitable for freezing can be used. It is preferable to use the rice after treating it with a size and treatment that are balanced with the thawing time of cooked rice and the like. The relationship between the ingredients and the amount of cooked rice can be varied according to taste.
【0015】本発明の冷凍米飯は、電子レンジにて加熱
解凍してから熱湯を注ぐ、熱湯を注いでから電子レンジ
加熱する、あるいは鍋の中の熱湯の中に米飯を入れて加
熱するなどの簡単な方法で米粒感に優れ、具材も豊富な
雑炊等のスープ含有食品に仕上げることができる。ま
た、本発明の冷凍米飯はバラ状に凍結された冷凍食品で
ある。The frozen cooked rice of the present invention may be heated and thawed in a microwave oven before pouring hot water, pouring hot water and then heating in a microwave oven, or by putting cooked rice in hot water in a pan and heating. It is possible to finish soup-containing foods such as porridge with excellent graininess and rich ingredients by a simple method. The frozen cooked rice of the present invention is a frozen food frozen in a rose shape.
【0016】[0016]
【実施例】本発明の詳細を実施例で説明する。本発明は
これらの実施例によって何ら限定されることはない。The details of the present invention will be described with reference to examples. The invention is in no way limited by these examples.
【0017】実施例1
<キムチクッパ>本発明のキムチクッパは下記の工程で
製造することができる。
―工程―
洗米→一次浸漬→一次蒸し→二次浸漬*→二次蒸し*→調
味料噴霧(13.3kg/炊飯米100kg)→油噴霧
→具材投入(40kg/炊飯米100kg)→凍結:−
45℃、約30分→包装
調味液の組成は表1、具材の組成は表2の通りである。
表1の原料を混合、撹拌し、80℃まで加熱し、調味液
とする。また、表2の原料を80℃まで加熱した後に、
混合、撹拌し、具材として投入する。Example 1 <Kimchi kuppa> The kimchi kuppa of the present invention can be manufactured by the following steps. -Process-Rinse rice-> Primary soaking-> Primary steaming-> Secondary soaking *-> Secondary steaming *-> Seasoning spray (13.3 kg / cooked rice 100 kg)-> Oil spray-> Add ingredients (40 kg / cooked rice 100 kg)-> Freeze: −
The composition of the packaging seasoning liquid is as shown in Table 1, and the composition of the ingredients is as shown in Table 2.
The raw materials in Table 1 are mixed, stirred, and heated to 80 ° C. to prepare a seasoning liquid. Also, after heating the raw materials in Table 2 to 80 ° C.,
Mix, stir and add as ingredients.
【0018】[0018]
【表1】 ────────────────── 原料 % ────────────────── エキス 60.8 生姜汁 0.5 食塩 7.8 砂糖 11.8 化学調味料 5.7 水 13.4 ────────────────── 合計 100 ──────────────────[Table 1] ────────────────── material % ────────────────── Extract 60.8 Ginger juice 0.5 Salt 7.8 Sugar 11.8 Chemical seasoning 5.7 Water 13.4 ────────────────── Total 100 ──────────────────
【0019】[0019]
【表2】 ───────────────────── 原料 % ───────────────────── ごま油 2.3 食塩 2.8 黒コショウ、ニンニク 0.6 キムチ 31.8 豚肉 14.2 人参、青ねぎ、にら、椎茸 32.2 豆腐 15.9 澱粉 0.2 ───────────────────── 合計 100 ─────────────────────[Table 2] ───────────────────── material % ───────────────────── Sesame oil 2.3 Salt 2.8 Black pepper, garlic 0.6 Kimchi 31.8 Pork 14.2 Carrot, green onion, leek, shiitake mushroom 32.2 Tofu 15.9 Starch 0.2 ───────────────────── Total 100 ─────────────────────
【0020】実施例2
<Brix値の至適範囲確認試験>
方法:冷凍するのに適する調味液の濃度を確認するた
め、各種のBrix値の調味液を調製し、実際に米飯に
付着させ、凍結性を確認した。凍結条件はすべて−30
℃、30分間とした。実施例1の調味液と同じ組成の調
味液の糖の量を加減してBrix値を調整した。
結果:結果は表3に示した。Brixが34〜62%が
好ましく、41〜54%が特に好ましい結果であった。
また、調味液量は米飯に対して8〜18%が好ましく、
8−15%が特に好ましい結果であった。塩分は他の味
とのバランスなので一概には言えないが、本実施例の場
合、7.4〜11.4%が好ましく、9.0〜11.4
%が特に好ましい結果であった。液流れ状況は調味液を
米飯に噴霧し混ぜたときの状況を示し、
○:調味液すべてが米に絡まっている、
△:2割以上の調味液が、米粒間に溜まっている、
×:5割以上の調味液が、米粒間に溜まっている、
※:調味液が均一に分散しない、
と評価した。凍結状況は凍結後のサンプルの凍結状況を
示し、
○:調味液の掛かった米が、一粒一粒凍結されている、
△:調味液の掛かった米が7割以上凍結されていて、そ
の他はシャーベット状である、
×:調味液の掛かった米の5割以下は凍結されている
が、その他はシャーベット状である、
と評価した。味は、味の良し悪しではなく、凍結したサ
ンプルに等量の水を加え電子レンジ加熱した時のスープ
の味の濃淡を評価したものであり、
×:スープの味が薄すぎるもの、濃すぎるもの、
○:スープの味が商品として許容範囲のもの
と評価した。総合評価は上記3つの点から総合的に良好
○、不可×、境界△とした。Example 2 <Test for Confirming Optimum Range of Brix Value> Method: In order to confirm the concentration of the seasoning solution suitable for freezing, various seasoning solutions having Brix values were prepared and actually attached to cooked rice, Freezing was confirmed. Freezing conditions are all -30
C. and 30 minutes. The Brix value was adjusted by adjusting the amount of sugar in the seasoning liquid having the same composition as the seasoning liquid of Example 1. Results: The results are shown in Table 3. Brix is preferably 34 to 62%, and 41 to 54% is a particularly preferable result.
The amount of seasoning liquid is preferably 8 to 18% with respect to the cooked rice,
8-15% was a particularly favorable result. Since the salt content is a balance with other tastes, it cannot be generally stated, but in the case of this example, 7.4 to 11.4% is preferable, and 9.0 to 11.4.
% Was a particularly favorable result. The liquid flow condition shows the condition when the seasoning liquid is sprayed and mixed on rice, ○: all the seasoning liquid is entangled in rice, Δ: 20% or more of the seasoning liquid is accumulated between rice grains, ×: It was evaluated that 50% or more of the seasoning liquid was accumulated between the rice grains, *: the seasoning liquid was not uniformly dispersed. The freezing status shows the freezing status of the sample after freezing. ○: Each grain of seasoning liquid is frozen, △: More than 70% of the seasoning liquid is frozen, and others Is evaluated as being sherbet-like, x: 50% or less of the rice to which the seasoning liquid has been applied is frozen, and the others are evaluated as sherbet-like. The taste is not good or bad, and is an evaluation of the tint of the soup when an equal amount of water is added to a frozen sample and heated in a microwave oven. ×: The soup is too light or too thick No., ○: The taste of the soup was evaluated as acceptable as a product. From the above three points, the overall evaluation was good (good), bad (bad), and borderline (triangle).
【0021】[0021]
【表3】 [Table 3]
【0022】実施例3
本発明の冷凍食品を実際に調理して試食した。
<調理方法>
調理例1:容器に実施例1のクッパを225g入れ、電
子レンジ加熱(500W 4分半)した。熱湯を等量
(約230cc)注ぎ、かき混ぜる。
調理例2:容器に実施例1のクッパを225g入れ、お
湯を等量(約230cc)注ぎ、電子レンジで加熱(5
00W 4分半)し、かき混ぜる。
調理例3:中鍋に水230g入れ沸騰後、実施例1のク
ッパ225gを入れ、2分半加熱し、かき混ぜる。
調理例4:容器に実施例1のクッパを225g入れ、水
を等量(230cc)入れ、電子レンジ加熱(500W
7分半)し、かき混ぜる。
いずれの調理法でも良好なクッパが得られた。Example 3 The frozen food of the present invention was actually cooked and sampled. <Cooking Method> Cooking Example 1: 225 g of the kuppa of Example 1 was placed in a container and heated in a microwave oven (500 W for 4 minutes and a half). Pour an equal amount (about 230 cc) of boiling water and stir. Cooking Example 2: 225 g of the Kuppa of Example 1 was placed in a container, hot water was poured in an equal amount (about 230 cc), and the mixture was heated in a microwave oven (5
00W 4 and a half minutes) and stir. Cooking Example 3: 230 g of water is put in a medium pot and boiled, then 225 g of the kuppa of Example 1 is put thereinto, heated for 2 and a half minutes, and stirred. Cooking Example 4: 225 g of the kuppa of Example 1 was put in a container, an equal amount (230 cc) of water was put, and microwave heating (500 W
7 and a half minutes) and stir. Good kuppa was obtained by any of the cooking methods.
【0023】[0023]
【発明の効果】本発明の冷凍スープ含有食品は素材に濃
縮スープが付着させてあるので、大袋から好みの分量を
取り分けても、素材とスープ等の量の比率が常に均一に
取り分けることができ、そのスープが薄すぎたり濃すぎ
たりすることなく食せる製品の提供を可能にした。スー
プは濃縮したものであり、水分を含んでいないので、電
子レンジでの解凍時間も短縮された。EFFECTS OF THE INVENTION Since the frozen soup-containing food of the present invention has concentrated soup adhered to the material, even if the desired amount is separated from the large bag, the ratio of the material to the soup etc. can always be evenly distributed. , So that the soup can be provided without being too thin or too thick. Since the soup was concentrated and contained no water, the thawing time in the microwave oven was shortened.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 千葉 智 東京都八王子市北野町559−6 日本水産 株式会社商品開発センター内 Fターム(参考) 4B036 LC04 LE04 LF15 LF19 LH22 LH29 LK01 LP12 LP17 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Satoshi Chiba 559-6 Kitano-cho, Hachioji-shi, Tokyo Japan Fisheries Product Development Center Co., Ltd. F term (reference) 4B036 LC04 LE04 LF15 LF19 LH22 LH29 LK01 LP12 LP17
Claims (6)
る冷凍スープ含有食品。1. A frozen soup-containing food consisting of a material in which concentrated soup is entangled on the surface.
ることにより濃縮スープを表面にからめる請求項1の冷
凍スープ含有食品。2. The frozen soup-containing food product according to claim 1, wherein the concentrated soup is tangled on the surface of the material by spraying the concentrated seasoning liquid on the surface of the material.
請求項2の冷凍スープ含有食品。3. The frozen soup-containing food according to claim 2, wherein the seasoning liquid has a Brix of 30 to 70%.
のである請求項1、2または3の冷凍スープ含有食品。4. The frozen soup-containing food according to claim 1, 2 or 3, wherein the material contains cooked rice and / or noodles.
噴霧した請求項4の冷凍スープ含有食品。5. The frozen soup-containing food according to claim 4, wherein the concentrated seasoning liquid is sprayed on the surface of cooked cooked rice.
たは5の冷凍スープ含有食品。6. The frozen soup-containing food product according to claim 4, further comprising ingredients as ingredients.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002014729A JP2003210145A (en) | 2002-01-23 | 2002-01-23 | Frozen soup-containing food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002014729A JP2003210145A (en) | 2002-01-23 | 2002-01-23 | Frozen soup-containing food |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2003210145A true JP2003210145A (en) | 2003-07-29 |
Family
ID=27651324
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2002014729A Pending JP2003210145A (en) | 2002-01-23 | 2002-01-23 | Frozen soup-containing food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2003210145A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006180743A (en) * | 2004-12-27 | 2006-07-13 | Nissin Food Prod Co Ltd | Plate-like frozen food, and method for cooking the same |
JP2018068159A (en) * | 2016-10-26 | 2018-05-10 | 日清食品ホールディングス株式会社 | Cooking method of frozen cooked rice |
CN111134279A (en) * | 2018-11-06 | 2020-05-12 | 白象食品股份有限公司 | Non-fried instant noodles with core-spun structure and preparation method thereof |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5467043A (en) * | 1977-11-07 | 1979-05-30 | Asahi Chemical Ind | Production of instant food |
JPS5754565A (en) * | 1980-09-19 | 1982-04-01 | Nitto Shokuhin Seizo Kk | Frozen rice porridge |
JPS58116640A (en) * | 1981-12-28 | 1983-07-11 | Ajinomoto Co Inc | Preparation of boiled rice food put in container |
JPH06284874A (en) * | 1991-04-18 | 1994-10-11 | Karasawa Tomoyoshi | Noodle food capable of chilled preservation |
JPH07265029A (en) * | 1994-03-31 | 1995-10-17 | Nippon Sanso Kk | Frozen food and its production |
JPH10150936A (en) * | 1996-11-25 | 1998-06-09 | Snow Brand Milk Prod Co Ltd | Frozen food and its manufacture |
-
2002
- 2002-01-23 JP JP2002014729A patent/JP2003210145A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5467043A (en) * | 1977-11-07 | 1979-05-30 | Asahi Chemical Ind | Production of instant food |
JPS5754565A (en) * | 1980-09-19 | 1982-04-01 | Nitto Shokuhin Seizo Kk | Frozen rice porridge |
JPS58116640A (en) * | 1981-12-28 | 1983-07-11 | Ajinomoto Co Inc | Preparation of boiled rice food put in container |
JPH06284874A (en) * | 1991-04-18 | 1994-10-11 | Karasawa Tomoyoshi | Noodle food capable of chilled preservation |
JPH07265029A (en) * | 1994-03-31 | 1995-10-17 | Nippon Sanso Kk | Frozen food and its production |
JPH10150936A (en) * | 1996-11-25 | 1998-06-09 | Snow Brand Milk Prod Co Ltd | Frozen food and its manufacture |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006180743A (en) * | 2004-12-27 | 2006-07-13 | Nissin Food Prod Co Ltd | Plate-like frozen food, and method for cooking the same |
JP2018068159A (en) * | 2016-10-26 | 2018-05-10 | 日清食品ホールディングス株式会社 | Cooking method of frozen cooked rice |
CN111134279A (en) * | 2018-11-06 | 2020-05-12 | 白象食品股份有限公司 | Non-fried instant noodles with core-spun structure and preparation method thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2019027027A1 (en) | Frozen meat sauce and method for manufacturing same | |
JP2011188838A (en) | Rice dumpling and method for producing the same | |
JP5893613B2 (en) | Frozen pasta | |
JP2003210145A (en) | Frozen soup-containing food | |
JP2894982B2 (en) | Seasoning sauce and pilaf using it | |
KR100441277B1 (en) | method for manufacturing a beans cooked in soy sauce and a beans cooked in soy sauce which is made by the method | |
JPH0723755A (en) | Retort food similar to cooked cream stew | |
KR20020021570A (en) | Spicy seasoning laver | |
KR980008031A (en) | Bibim cold noodle cooking method | |
JP3651688B2 (en) | Mixed miso for spicy miso ramen and its use | |
JPH10146164A (en) | Curry-flavored food for sprinkling | |
JPH0884572A (en) | Pork cutlet dish | |
JPS6336752A (en) | Instant food | |
KR20000001289A (en) | Cooking method of water cold noodle dish | |
KR980008032A (en) | How to cook cold water noodles | |
KR20020080813A (en) | Bio-Garlic Seasoned Health Food and Its Manufacturing Method | |
CN109497504A (en) | A kind of compound thick chilli sauce | |
KR20200129761A (en) | Method of making tteokbokki rice cake made with crustaceans and seasoning | |
JP3080302U (en) | sushi | |
JP2001321096A (en) | Packaged frozen boiled rice and method for producing the same | |
JP2013169177A (en) | Crab innards butter and method of manufacturing the same | |
KR20200078814A (en) | Fried Meat with Added Chunjang Sauce and Its Preparation Method | |
JPS6379564A (en) | Preparation of fried food such as 'tempura', fry and snack | |
JPH0364099B2 (en) | ||
JP2000342206A (en) | Packed frozen food for microwave oven and method for cooking the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20040722 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20040728 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20040924 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20041104 |