JP2019149943A - Frozen food, packaged frozen food and method for generating food - Google Patents
Frozen food, packaged frozen food and method for generating food Download PDFInfo
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
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Abstract
Description
本発明は、凍結食品、容器入り冷凍食品および食品生成方法に関する。 The present invention relates to a frozen food, a frozen food in a container, and a food production method.
従来から、種々の冷凍食品が市販されている。一般に冷凍食品は、内容物を冷凍することから、常温で保管される食品に比べて長期保存が可能であるというメリットを有する。 Conventionally, various frozen foods are commercially available. In general, frozen foods have the merit that they can be stored for a long period of time compared to foods stored at room temperature because their contents are frozen.
冷凍食品の内容物は、通常、冷凍前に少なくとも一度加熱調理されたものである。従って、解凍のための加熱手段によって、内容物が再度加熱されることとなる。そのため、内容物に含まれる具材やソースが、煮崩れする、あるいはその色や成分の諸物性が変化するなどの事態が起こる。また、複数回の加熱によって、内容物に含まれる香味成分が揮発し、風味のばらつきも生じ得る。ひいては、解凍後の冷凍食品の品質劣化にも繋がる。これらを解決するため、例えば、下記の特許文献に記載の技術が提案されている。 The contents of the frozen food are usually cooked at least once before freezing. Therefore, the contents are heated again by the heating means for thawing. For this reason, ingredients and sauces included in the contents are boiled or various physical properties of the color and components are changed. Moreover, the flavor component contained in the content volatilizes by multiple times of heating, and the dispersion | variation in flavor may also arise. As a result, the quality of frozen food after thawing is also deteriorated. In order to solve these problems, for example, techniques described in the following patent documents have been proposed.
上記特許文献に記載の技術は、例えば、一旦調理済みの食品において、具材等の固形物と、ソース等の液状物とを分別すると共に、この分別物をそれぞれ冷凍、粉砕した後、喫食時に再度加熱する方法に関する。しかしながら、これらの技術は、複数回の加熱を含み、食品に澱粉が含まれていると、冷凍前の澱粉成分がα化し、冷凍時にα化した澱粉が老化するなどの課題を有する。更に、複数回の加熱によって、香味成分が揮発することを避けることができない。 The technique described in the above-mentioned patent document, for example, in a food that has been cooked, separates solids such as ingredients and liquids such as sauces, and freezes and pulverizes each of these fractions before eating. It relates to a method of heating again. However, these techniques involve a plurality of times of heating, and if the food contains starch, the starch component before freezing becomes α, and the starch that has become α during freezing ages. Furthermore, volatilization of the flavor component cannot be avoided due to multiple heating.
本発明は、上記課題に鑑みてなれさたものであり、解凍までの加熱時間、最高加熱温度及び加熱むらを低減し、食品の品質劣化及び味のばらつきを防ぐことが可能な凍結食品、この凍結食品を含む容器入り冷凍食品、及び食品の製造方法の提供を目的とする。更に、喫食時の加熱解凍によって初めて澱粉成分をα化させることで、澱粉の老化を防ぐことに加え、食品の粘性を設定通りに制御可能な凍結食品等の提供を目的とする。 The present invention has been made in view of the above-mentioned problems, a frozen food that can reduce the heating time until thawing, the maximum heating temperature and heating unevenness, and prevent food quality deterioration and variation in taste, The object is to provide a frozen food in a container containing frozen food and a method for producing the food. Furthermore, it aims at provision of the frozen food etc. which can control the viscosity of a foodstuff as set in addition to preventing aging of a starch by making a starch component into alpha by the heat thawing at the time of eating.
上記課題を解決するため、本発明に係る凍結食品は、
油脂及びα化前の澱粉を成分として含む、複数の第一の凍結組成物と、
低耐熱性素材及び水分を成分として含む、複数の第二の凍結組成物と、
を含み、
前記複数の第一の凍結組成物と、前記複数の第二の凍結組成物とは、互いに混ざり合って配置され、
前記第一の凍結組成物に含まれる澱粉と前記第二の凍結組成物に含まれる水分とが加熱されることで、前記第一の凍結組成物の澱粉がα化することを特徴とする。
また、本発明に係る凍結食品は、
前記第一の凍結組成物及び前記第二の凍結組成物の少なくとも一方が、凍結状態において粒状形態を有することが好ましい。更に、前記第一の凍結組成物及び前記第二の凍結組成物の双方が、凍結状態において粒状形態を有することが好ましい。
In order to solve the above problems, the frozen food according to the present invention is:
A plurality of first frozen compositions comprising oil and fat and pre-gelatinized starch as components;
A plurality of second frozen compositions comprising a low heat resistant material and moisture as components;
Including
The plurality of first frozen compositions and the plurality of second frozen compositions are arranged to be mixed with each other,
When the starch contained in the first frozen composition and the water contained in the second frozen composition are heated, the starch of the first frozen composition is α-ized.
In addition, the frozen food according to the present invention,
It is preferable that at least one of the first frozen composition and the second frozen composition has a granular form in a frozen state. Furthermore, it is preferred that both the first frozen composition and the second frozen composition have a granular form in the frozen state.
更に、本発明に係る凍結食品は、
前記第一の凍結組成物に含まれる前記各成分が、均一に混合された状態である、若しくは前記第二の凍結組成物に含まれる前記各成分が、均一に混合された状態である（又は、前記第一の凍結組成物の前記各成分が均一に混合された状態である共に、前記第二の凍結組成物の前記各成分が均一に混合された状態である）ことが好ましい。
更に、本発明に係る凍結食品は、
加熱終了直後の粘性に比べて、加熱終了後５分以上経過したときの粘性が高まることが好ましい。
Furthermore, the frozen food according to the present invention is:
The respective components contained in the first frozen composition are in a uniformly mixed state, or the respective components contained in the second frozen composition are in a uniformly mixed state (or It is preferable that the respective components of the first frozen composition are uniformly mixed and the respective components of the second frozen composition are uniformly mixed).
Furthermore, the frozen food according to the present invention is:
Compared to the viscosity immediately after the end of heating, it is preferable that the viscosity increases after 5 minutes or more after the end of heating.
更に、本発明に係る凍結食品は、
電子レンジによって加熱されることが好ましく、
前記第一の凍結組成物が、更に焙煎感を付与した原料を含み、
前記第一の凍結組成物に含まれる前記油脂の融点が、１０℃以上であることが好ましい。
Furthermore, the frozen food according to the present invention is:
Preferably heated by a microwave oven,
The first frozen composition further includes a raw material imparted with a roasting feeling,
It is preferable that melting | fusing point of the said fats and oils contained in said 1st frozen composition is 10 degreeC or more.
また、本発明に係る容器入り冷凍食品は、
前記凍結食品と、
加熱後も固形状態を維持可能な他の食品と、
前記凍結食品と、前記他の食品とを収容する容器と、を含むことを特徴とする。
更に、本発明に係る容器入り冷凍食品は、加熱前、前記他の食品が、前記凍結食品上に載置されることが好ましい。
The frozen food in a container according to the present invention is
The frozen food;
With other foods that can maintain a solid state after heating,
A container containing the frozen food and the other food.
Further, in the frozen food in a container according to the present invention, the other food is preferably placed on the frozen food before heating.
また、本発明に係る食品生成方法は、
少なくとも、油脂及びα化前の澱粉を混合し、複数の第一の凍結組成物を生成するステップと、
少なくとも、低耐熱性素材及び水分を混合し、複数の第二の凍結組成物を生成するステップと、
前記複数の第一の凍結組成物と、前記複数の第二の凍結組成物とを混ぜ合わせ、これらを含む凍結食品を生成するステップと、
生成された前記凍結食品を加熱し、前記第二の凍結組成物の水分によって、前記第一の凍結組成物の前記澱粉をα化させるステップと、
を含むことを特徴とする。
更に、本発明に係る食品生成方法は、
前記第一の凍結組成物及び前記第二の凍結組成物の少なくとも一方が、粒状に成形されることが好ましく、
前記第一の凍結組成物を凍結する前に、この第一の凍結組成物を１００℃以上に加熱し、その後、冷却するステップを含むことが好ましい。
Moreover, the food production method according to the present invention includes:
Mixing at least the oil and fat and the pre-gelatinized starch to produce a plurality of first frozen compositions;
Mixing at least a low heat resistant material and moisture to produce a plurality of second frozen compositions;
Combining the plurality of first frozen compositions and the plurality of second frozen compositions to produce a frozen food comprising them;
Heating the produced frozen food and alphatizing the starch of the first frozen composition with moisture of the second frozen composition;
It is characterized by including.
Furthermore, the food production method according to the present invention includes:
Preferably, at least one of the first frozen composition and the second frozen composition is formed into a granular shape,
Preferably, the method includes the step of heating the first frozen composition to 100 ° C. or higher before freezing the first frozen composition, and then cooling the first frozen composition.
更に、本発明に係る食品生成方法は、
前記凍結食品を生成した後、この凍結食品が他の食品の下方に配置するよう、これらを容器内に収容するステップと、
を更に含み、
前記容器に収容された前記凍結食品を加熱することで、前記凍結食品が液化又はペースト化し、前記他の食品が、自重によって前記凍結食品側に移動し、これに混入されることが好ましい。
Furthermore, the food production method according to the present invention includes:
After producing the frozen food, storing them in a container so that the frozen food is placed below the other food;
Further including
It is preferable that the frozen food contained in the container is heated so that the frozen food is liquefied or pasted, and the other food is moved to the frozen food by its own weight and mixed therein.
本発明に係る凍結食品は、複数の第一の凍結組成物及び複数の第二の凍結組成物が、互いに混ざり合い、適度に接触しながら配置されるため、加熱による熱量が凍結食品の内部まで速く且つ万遍なく伝達される構造を備える。そのため、本発明に係る凍結食品によれば、加熱時間、最高加熱温度、加熱むらを低減できる。これにより、凍結食品の品質劣化を効果的に防ぐことができると共に、低耐熱性素材を含んでいても、これを損傷させることが少ない。更に、加熱時間の低減を図ることができるため、揮発性成分が揮発して、喫食の際、この成分が凍結食品から消散されてしまうなどの事態を防ぎ、風味のばらつきを抑えることができる。 In the frozen food according to the present invention, since the plurality of first frozen compositions and the plurality of second frozen compositions are mixed with each other and arranged while being in proper contact with each other, the amount of heat generated by heating reaches the inside of the frozen food. It has a structure that can be transmitted quickly and uniformly. Therefore, according to the frozen food according to the present invention, the heating time, the maximum heating temperature, and the heating unevenness can be reduced. Thereby, quality deterioration of frozen food can be effectively prevented, and even if a low heat resistant material is included, it is less likely to be damaged. Furthermore, since the heating time can be reduced, it is possible to prevent a situation where the volatile component is volatilized and the component is dissipated from the frozen food at the time of eating, and the variation in flavor can be suppressed.
また、本発明に係る凍結食品は、第二の凍結組成物に含まれる水分が加熱されることで、第一の凍結組成物の澱粉がα化する構成を備える。そのため、本発明に係る凍結食品によれば、喫食時の加熱解凍の際に初めて澱粉がα化されるため、加熱解凍前の澱粉の老化を防ぐことができる。また、喫食時の解凍加熱によって澱粉のα化が起こるよう制限できるため、設定した通りの粘性を凍結食品に付与することができる。 Moreover, the frozen food which concerns on this invention is equipped with the structure which the starch of a 1st frozen composition is gelatinized by the water | moisture content contained in a 2nd frozen composition being heated. Therefore, according to the frozen food which concerns on this invention, since starch is gelatinized for the first time in the case of heat-thawing at the time of eating, the aging of the starch before heat-thawing can be prevented. Moreover, since it can restrict | limit so that gelatinization of starch may occur by the thawing heating at the time of eating, the viscosity as set can be provided to frozen food.
また、本発明に係る容器入り冷凍食品は、加熱前、他の食品が、前記の凍結食品上に載置される構成を備える。加熱によって、凍結食品が液化又はペースト化すると、他の食品は、自重によって凍結食品側に移動し、この中に混入される。従って、本発明に係る容器入り冷凍食品によれば、何らの手間をかけることなく、これらを均一に混合させることができる。そのため、凍結食品が他の食品に不均一に混入されて喫食しにくいなど、喫食者に与え得るストレスを大いに低減することができる。更に、凍結食品と他の食品とが、喫食の際の加熱時に初めて混合されるため、凍結食品から奏される良好な風味の素である、高揮発性成分（素材）の消散や低耐熱性成分（素材）の損傷を最小限に抑えることができる。 The frozen food in a container according to the present invention has a configuration in which another food is placed on the frozen food before heating. When the frozen food is liquefied or pasted by heating, the other food moves to the frozen food by its own weight and is mixed therein. Therefore, according to the frozen food in a container according to the present invention, these can be uniformly mixed without any trouble. Therefore, it is possible to greatly reduce the stress that can be given to the eater, such as the frozen food being mixed unevenly with other foods and difficult to eat. Furthermore, because frozen foods and other foods are mixed for the first time during heating at the time of eating, dissipation of highly volatile components (materials) and low heat resistance components, which are good flavor elements produced from frozen foods (Material) damage can be minimized.
また、本発明に係る食品生成方法は、解凍までの加熱時間、最高加熱温度及び加熱むらを低減し、食品の品質劣化及び味のばらつきを防ぐことが可能である。更に、本発明に係る食品生成方法は、澱粉の老化を防ぐことに加え、食品の粘性を設定通りに制御可能である。 In addition, the food production method according to the present invention can reduce the heating time until thawing, the maximum heating temperature, and the heating unevenness, and can prevent food quality deterioration and taste variation. Furthermore, in addition to preventing starch aging, the food production method according to the present invention can control the viscosity of food as set.
以下、図面を参照して本発明の実施形態を詳細に説明する。但し、本発明は多くの異なる態様で実施することが可能であり、以下に示す実施の形態の記載内容に限定して解釈されるものではない。 Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. However, the present invention can be implemented in many different modes and should not be construed as being limited to the description of the embodiments described below.
図１は、本発明の一実施形態に係る容器入り冷凍食品１０（解凍前の状態）の垂直断面図である。図１に示されるように、本実施形態に係る容器入り冷凍食品１０は、凍結食品１００、他の食品２００、これらを収容する容器３００（カップ状の容器）を含む。 FIG. 1 is a vertical cross-sectional view of a container-containing frozen food 10 (a state before thawing) according to an embodiment of the present invention. As shown in FIG. 1, the frozen food 10 in a container according to the present embodiment includes a frozen food 100, another food 200, and a container 300 (a cup-shaped container) that accommodates these.
凍結食品１００は、第一の凍結組成物１１０を複数含むと共に、第二の凍結組成物１２０を複数含む。また、図１中の凍結食品１００の一部拡大図に示されるように、第一の凍結組成物１１０と第二の凍結組成物１２０とが、互いに混ざり合って配置される。ここで、第一の凍結組成物１１０、第二の凍結組成物１２０の形状例として、粒状、キューブ状、球状の粒より大きなブロック状、薄いシート状、細長い棒状が挙げられる。第一の凍結組成物１１０、第二の凍結組成物１２０の形状は、一種のみであってもよいし、複数種を組み合わせてよい。第一の凍結組成物１１０（第二の凍結組成物１２０）として、粒状とその他の形状の組成物とが混在していても、粒状のものが、この組成物全体の５０質量％以上含まれる態様であってもよい。 The frozen food 100 includes a plurality of first frozen compositions 110 and a plurality of second frozen compositions 120. Moreover, as shown in the partially enlarged view of the frozen food 100 in FIG. 1, the first frozen composition 110 and the second frozen composition 120 are mixed and arranged. Here, examples of the shape of the first frozen composition 110 and the second frozen composition 120 include a granular shape, a cube shape, a block shape larger than a spherical particle shape, a thin sheet shape, and an elongated rod shape. The shape of the 1st freezing composition 110 and the 2nd freezing composition 120 may be only 1 type, and may combine multiple types. The first frozen composition 110 (second frozen composition 120) includes 50% by mass or more of the whole of the composition even if the composition is in the form of particles and other shapes. An aspect may be sufficient.
凍結食品１００は、解凍加熱された後（喫食時を含む）、液化又はペースト化されており、解凍加熱後に室温環境に置かれることで品温が低下する事態、又は他の食品２００と混ざり合わさる際に品温が低下する事態が生じても、完全に固化しないことが好ましい。 The frozen food 100 is liquefied or pasted after being thawed (including at the time of eating) and mixed with other foods 200 when the product temperature is lowered by being placed in a room temperature environment after thawing and heating. Even if the temperature of the product is lowered, it is preferable that the product is not completely solidified.
なお、本明細書において、「凍結」とは、０℃以下の温度下で、上記組成物が固化した状態のことである。特に、第一の凍結組成物１１０においては、使用する油脂の融点（凝固点）が０℃以下の場合、油脂の融点（凝固点）によって、第一の凍結組成物１１０が固形を維持できるか否かが定まることが多い。そのような場合、「凍結」とは、油脂の融点（凝固点）以下に冷却された状態をいう。ただし、これに限定されるものではない。 In the present specification, “freezing” means a state in which the composition is solidified at a temperature of 0 ° C. or lower. In particular, in the first frozen composition 110, when the melting point (freezing point) of the oil or fat to be used is 0 ° C. or less, whether or not the first frozen composition 110 can maintain a solid state by the melting point (freezing point) of the oil or fat. Is often determined. In such a case, “freezing” refers to a state of cooling below the melting point (freezing point) of the oil. However, it is not limited to this.
また、本明細書において、「粒状」とは、例えば日本工業規格（ＪＩＳ） Ｚ８８０１−１における目開き２０ｍｍを通過するが、目開き１ｍｍを通過しない程度の大きさを有する状態などが挙げられる。また、目開き１ｍｍを通過する第一の凍結組成物１１０、第二の凍結組成物１２０であっても、これらを容易に混合することが可能で表面積が大きくなるなどの利点を有するため、上記より細かな粒であってもよい。なお、組成物が極度に微粒化すると、隣り合う組成物同士の適度な隙間がなくなり食品内部の空気の流通が阻害されるなどの不具合が生じ得る。そのため、「粒状」の組成物は、粒と粒の隙間を適度に保てることが好ましい。これを考慮すれば、第一の凍結組成物１１０、第二の凍結組成物１２０は、目開き２．８ｍｍを通過できない程度の大きさであることが好ましい。ただし、組成物の表面積をなるべく大きくするため、目開き１５ｍｍを通過可能な大きさであることが好ましく、容器３００に収容する効率等を考慮すれば、目開き１２ｍｍを通過する大きさであることが更に好ましく、より均一に加熱できることを考慮すれば、目開き１０ｍｍを通過する大きさであることが好ましい。 In addition, in this specification, the term “granular” includes, for example, a state having a size that passes through an opening of 20 mm in Japanese Industrial Standard (JIS) Z8801-1 but does not pass through an opening of 1 mm. Moreover, even if it is the 1st frozen composition 110 and the 2nd frozen composition 120 which pass 1 mm of openings, since these have the advantage that it can be mixed easily and a surface area becomes large, the above-mentioned Finer grains may be used. In addition, when the composition is extremely atomized, there may be a problem such that an appropriate gap between adjacent compositions is lost and air circulation inside the food is hindered. Therefore, it is preferable that the “granular” composition keeps the gap between the grains moderately. Considering this, it is preferable that the first frozen composition 110 and the second frozen composition 120 have such a size that the mesh cannot pass through an opening of 2.8 mm. However, in order to increase the surface area of the composition as much as possible, the size is preferably a size that can pass through an opening of 15 mm, and the size that passes through an opening of 12 mm is considered in consideration of the efficiency accommodated in the container 300. Is more preferable, and considering that heating can be performed more uniformly, it is preferable that the size pass through 10 mm.
このように、第一の凍結組成物１１０と第二の凍結組成物１２０とが混ざり合い、適度に接触しながら配置されるため、例えば電子レンジなどの加熱手段を用いることで生じた熱量が凍結食品の内部まで速く伝達される。そのため、解凍までの加熱時間、最高加熱温度、加熱むらを低減できる。 In this way, the first frozen composition 110 and the second frozen composition 120 are mixed and arranged while being in proper contact, so that the amount of heat generated by using a heating means such as a microwave oven is frozen. It is transmitted quickly to the inside of the food. Therefore, the heating time until thawing, the maximum heating temperature, and heating unevenness can be reduced.
第一の凍結組成物１１０は、油脂及びα化前の澱粉を成分として含む。また、第一の凍結組成物１１０は、焙煎感を付与した原料、調味料成分、各種添加物等を含むものであってもよい。
焙煎感を付与した原料とは、第一の凍結組成物１１０を生成する前に、予め焙煎しておく原料であってもよく、また第一の凍結組成物１１０を生成する段階で１００℃以上に加熱されることで焙煎感を付与することもできる。原料としては、コショウやクミンなどの香辛料であったり、カレー粉などの複数の香辛料を混ぜ合わせたものであったり、穀物、豆類などの粉粒体であったりする。
The 1st frozen composition 110 contains fats and oils and starch before gelatinization as a component. In addition, the first frozen composition 110 may include a raw material imparted with a roast feeling, a seasoning component, various additives, and the like.
The raw material imparted with a roasting feeling may be a raw material that has been roasted in advance before the first frozen composition 110 is produced, or 100 at the stage of producing the first frozen composition 110. A feeling of roasting can also be imparted by heating to a temperature of ℃ or higher. The raw material may be a spice such as pepper or cumin, a mixture of a plurality of spices such as curry powder, or a granular material such as cereal or beans.
図１に示されるように、第一の凍結組成物１１０は、凍結状態において粒状形態を有してもよい。粒状形態を有することで、隣り合う他の凍結組成物（第一の凍結組成物１１０又は第二の凍結組成物１２０）との接触面積を増やすことができる。これにより、凍結食品１００が、所定の加熱手段によって加熱される際、その熱量を他の凍結組成物へ早く伝達することが可能となる。なお、粒状形態とは、図１に示されるような球体（全球体）に限られるものではなく、半球体、楕円体、その他の形状であってもよい。 As shown in FIG. 1, the first frozen composition 110 may have a granular form in the frozen state. By having a granular form, a contact area with other adjacent frozen compositions (the first frozen composition 110 or the second frozen composition 120) can be increased. Thereby, when the frozen food 100 is heated by a predetermined heating means, it becomes possible to quickly transmit the amount of heat to another frozen composition. The granular form is not limited to a sphere (full sphere) as shown in FIG. 1, but may be a hemisphere, an ellipsoid, or other shapes.
第一の凍結組成物１１０は、凍結前に既に分離されており、凍結と同時に粒状形態を有するものであってもよいし、所定の大きさを有するよう生成された塊状の凍結体を粉砕して粒状に成形されるものであってもよい。また、第一の凍結組成物１１０に含まれる各成分は、均一に混合された状態であることが好ましい。 The first frozen composition 110 is already separated prior to freezing, and may have a granular form at the same time as freezing, or a massive frozen body produced to have a predetermined size is crushed. It may be formed into a granular shape. Moreover, it is preferable that each component contained in the 1st frozen composition 110 is in the state mixed uniformly.
第一の凍結組成物１１０に含まれる油脂は、特に制限されるものではないが、パーム、ヤシ、大豆、とうもろこし、菜種、ひまわり、綿実、カカオ（ココアバター）、シア、米などの植物油脂、牛脂、豚脂、羊脂、乳脂、魚脂などの動物性油脂、また、植物性油脂や動物性油脂などを混合したりエステル交換などの処理が施された食用精製加工油脂、バターやマーガリン類に含まれる油脂などが例示される。これらから一種を選択してもよいし、複数種を適宜組み合わせて用いてもよい。 The fats and oils contained in the first frozen composition 110 are not particularly limited, but are vegetable oils such as palm, palm, soybean, corn, rapeseed, sunflower, cottonseed, cacao (cocoa butter), shea, and rice. Animal fats such as beef tallow, pork fat, sheep fat, milk fat, fish fat, etc., and edible refined processed fats and oils mixed with vegetable oils and animal fats and processed for transesterification, butter and margarine Examples include oils and fats included in the classes. One type may be selected from these, or a plurality of types may be used in appropriate combination.
第一の凍結組成物１１０は、喫食時の加熱解凍まで、粒状形態を保持可能なものであることが好ましい。従って、前記油脂も同様に、解凍加熱されるまで固形であることが好ましい。前記油脂は、喫食前の一時置きとして冷蔵保管できる点から融点が１０℃以上であることが好ましい。また、油脂は、短時間の室温保管であっても固形を維持できる点を考慮すれば、２５℃以上であることが好ましい。また、解凍加熱後、液状またはペースト状で喫食を行う点を考慮すれば、融点が６０℃以下であることが好ましく、炊飯後の白米等の他の食品・食材に合わせて喫食する時も、他の食品・食材における温度低下があったとしても液体またはペースト状態を維持できることを考慮すれば、融点が５０℃以下であることがより好ましい。 It is preferable that the 1st frozen composition 110 is what can hold | maintain a granular form until the heating thaw at the time of eating. Therefore, it is preferable that the fat is also solid until it is thawed and heated. The oil or fat preferably has a melting point of 10 ° C. or higher because it can be refrigerated for temporary storage before eating. Moreover, it is preferable that oil and fat are 25 degreeC or more if the point which can maintain solid state even if it is room temperature storage for a short time is considered. In addition, considering the point of eating in a liquid or paste form after thawing heating, the melting point is preferably 60 ° C. or less, and when eating in accordance with other foods and ingredients such as white rice after cooking, Considering that the liquid or paste state can be maintained even if there is a temperature drop in other foods / food ingredients, the melting point is more preferably 50 ° C. or less.
また、前記油脂の重量も特に制限されるものではないが、第一の凍結組成物１１０に対して、１重量％〜８０重量％であることが好ましく、１０重量％〜７０重量％であることがより好ましい。更に油脂と澱粉を過度の手間なく容易に混ぜるため、前記油脂の重量は、第一の凍結組成物１１０に対して、２０重量％〜６０重量％であることが更に好ましいい。 Further, the weight of the oil or fat is not particularly limited, but is preferably 1% by weight to 80% by weight with respect to the first frozen composition 110, and preferably 10% by weight to 70% by weight. Is more preferable. Further, in order to easily mix the fat and starch without excessive trouble, the weight of the fat is more preferably 20 wt% to 60 wt% with respect to the first frozen composition 110.
第一の凍結組成物１１０に含まれる澱粉は、第二の凍結組成物１２０に含まれる水分と解凍時の加熱によってα化する澱粉である限り特に制限されるものではない。澱粉の種類として、穀粉類（小麦粉、コーンフラワー、米粉など）澱粉を多く含む粉体原料や、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉などの各種澱粉類が例示される。更に、各種澱粉類を酵素的、物理的、化学的に各種加工した加工澱粉も例示される。これらから一種を選択してもよいし、複数種を適宜組み合わせて用いてもよい。ここで、風味や原料コスト等の観点から、前記澱粉は、小麦粉が含まれていることが好ましい。 The starch contained in the first frozen composition 110 is not particularly limited as long as it is a starch that is pregelatinized by moisture contained in the second frozen composition 120 and heating during thawing. Examples of starch types include powder raw materials containing a large amount of cereal (wheat flour, corn flour, rice flour, etc.) starch, and various starches such as potato starch, corn starch, tapioca starch, and wheat starch. Furthermore, the modified starch which processed various starches variously enzymatically, physically, and chemically is illustrated. One type may be selected from these, or a plurality of types may be used in appropriate combination. Here, from the viewpoints of flavor and raw material cost, the starch preferably contains wheat flour.
前記澱粉は、第一の凍結組成物１１０の解凍前の段階で、α化されておらず、解凍後の第二の凍結組成物１２０に含まれる水分と加熱温度によって初めてα化されるものである。このような特性の澱粉を用いることで、老化した澱粉の使用を避けることができると共に、澱粉のα化を解凍加熱時に制限し、設定した通りの粘性を凍結食品１００に付与することができる。なお、本発明におけるα化されておらずとは、解凍加熱により粘性を発現させるために使用する澱粉がα化していない状態のことで、必要に応じて風味などを付与するために添加される既α化状態の澱粉原料や、第一の凍結組成物１１０中に含まれる水分によりα化する少量の澱粉を含むことを否定しない。 The starch is not pregelatinized at the stage before thawing of the first frozen composition 110, and is first gelatinized by moisture and heating temperature contained in the second frozen composition 120 after thawing. is there. By using the starch having such characteristics, it is possible to avoid the use of aged starch and to limit the pregelatinization of the starch at the time of thawing heating, and to impart the set viscosity to the frozen food 100. In addition, in the present invention, that is not pregelatinized is a state in which the starch used for developing viscosity by thawing heating is not pregelatinized, and is added to impart a flavor or the like as necessary. It is not denied that a starch raw material already in a pregelatinized state or a small amount of starch that is pregelatinized by moisture contained in the first frozen composition 110 is not included.
第一の凍結組成物１１０に含まれる焙煎感を付与した原料は、焙煎感が付与される原料であれば特に制限されるものではないが、凍結前に焙煎感などを付与できる香辛料であると好ましい。 The raw material imparted with a roasting feeling contained in the first frozen composition 110 is not particularly limited as long as it is a raw material imparted with a roasting feeling, but a spice that can impart a roasting feeling or the like before freezing. Is preferable.
前記澱粉の重量は、第二の凍結組成物１２０や、第一および第二の凍結組成物の水分量に対して適量であれば特に制限されるものではないが、第一の凍結組成物１１０に対して、１重量％〜６０重量％であることが好ましく、５重量％〜４０重量％であればより好ましい。もしくは、前記澱粉の重量は、第一および第二の凍結組成物全体の重量に対して、０．５重量％〜４０重量％であることが好ましく、３重量％〜４０重量％であればより好ましい。なお、凍結組成物の水分量に対して適量とは、第一の凍結組成物１１０の澱粉が、解凍加熱時の熱によって所定の粘度に達するまでα化可能な量であればよい。 The weight of the starch is not particularly limited as long as it is an appropriate amount with respect to the water content of the second frozen composition 120 and the first and second frozen compositions, but the first frozen composition 110 The content is preferably 1% by weight to 60% by weight, and more preferably 5% by weight to 40% by weight. Alternatively, the weight of the starch is preferably 0.5 wt% to 40 wt% with respect to the total weight of the first and second frozen compositions, and more preferably 3 wt% to 40 wt%. preferable. It should be noted that an appropriate amount with respect to the amount of water in the frozen composition may be an amount that allows the starch of the first frozen composition 110 to be alphatized until reaching a predetermined viscosity by heat during thawing heating.
第一の凍結組成物１１０に含まれ得る水分は、同じく第一の凍結組成物１１０に含まれる澱粉をα化させないため、所定量以下であることが好ましい。澱粉をα化させない程度の量であれば特に限定されるものではないが、前記水分は、第一の凍結組成物１１０に対して、１０重量％以下であることが好ましい。ただし、澱粉の種類、含有量等によって、α化される水分の量は異なるため、澱粉に関わるこれらの因子によって、水分含有量は、適宜調整されてもよい。 The water content that can be contained in the first frozen composition 110 is preferably not more than a predetermined amount in order not to cause the starch contained in the first frozen composition 110 to be pregelatinized. Although it will not specifically limit if it is the quantity of the grade which does not gelatinize starch, It is preferable that the said water | moisture content is 10 weight% or less with respect to the 1st frozen composition 110. FIG. However, since the amount of water to be gelatinized differs depending on the type and content of starch, the water content may be appropriately adjusted depending on these factors related to starch.
更に、第一の凍結組成物１１０に、加熱による焙煎感等の風味を持たせたり、小麦粉等の風味改善を行ったり、各種酵素を失活させたりするため、凍結前に第一の凍結組成物１１０を加熱することもできる。この場合、前記加熱する前に含まれる水分は第一の凍結組成物１１０に対して、１５重量％以下が好ましく、１０重量％以下であることが更に好ましい。 Furthermore, in order to give the first frozen composition 110 a flavor such as a roasted feeling by heating, to improve the flavor of wheat flour, etc., or to deactivate various enzymes, The composition 110 can also be heated. In this case, the moisture contained before heating is preferably 15% by weight or less, and more preferably 10% by weight or less with respect to the first frozen composition 110.
第一の凍結組成物１１０の凍結前の加熱条件は、大腸菌群を死滅させるため、あるいは酵素を失活させるなどの点から８０℃以上であることが好ましく、小麦粉の生臭さを消す、あるいは水分の低減を図る点から１００℃以上であることが更に好ましい。 The heating condition before freezing of the first frozen composition 110 is preferably 80 ° C. or higher in order to kill coliforms or inactivate the enzyme, etc. It is more preferable that it is 100 degreeC or more from the point which aims at reduction of this.
第二の凍結組成物１２０は、少なくとも、低耐熱性素材及び水分を成分として含む。また、第二の凍結組成物１２０は、調味料成分、香辛料、各種添加物等を含むものであってもよい。 The second frozen composition 120 includes at least a low heat resistant material and moisture as components. Further, the second frozen composition 120 may include a seasoning component, a spice, various additives, and the like.
図１に示されるように、第二の凍結組成物１２０は、凍結状態において粒状形態を有してもよい。粒状形態を有することで、隣り合う他の凍結組成物（第一の凍結組成物１１０又は第二の凍結組成物１２０）との接触面積を増やすことができる。これにより、凍結食品１００が、所定の加熱手段によって加熱される際、その熱量を他の凍結組成物へ早く伝達することが可能となる。なお、粒状形態とは、図１に示されるような球体（全球体）に限られるものではなく、半球体、楕円体、その他の形状であってもよい。 As shown in FIG. 1, the second frozen composition 120 may have a granular form in the frozen state. By having a granular form, a contact area with other adjacent frozen compositions (the first frozen composition 110 or the second frozen composition 120) can be increased. Thereby, when the frozen food 100 is heated by a predetermined heating means, it becomes possible to quickly transmit the amount of heat to another frozen composition. The granular form is not limited to a sphere (full sphere) as shown in FIG. 1, but may be a hemisphere, an ellipsoid, or other shapes.
次に、第二の凍結組成物１２０は、凍結前に既に分離されており、凍結と同時に粒状形態を有するものであってもよいし、所定の大きさを有するよう生成された塊状の凍結体を粉砕して粒状に成形されるものであってもよい。また、第二の凍結組成物１２０に含まれる各成分は、均一に混合された状態であることが好ましい。 Next, the second frozen composition 120 is already separated before freezing, and may have a granular form at the same time as freezing, or a massive frozen body produced to have a predetermined size. May be pulverized into a granular shape. Moreover, it is preferable that each component contained in the 2nd frozen composition 120 is the state mixed uniformly.
第二の凍結組成物１２０に含まれる低耐熱性素材として、凍結前の第二の凍結組成物１２０への加熱によって、変色したり、変質したり、風味や香りが減少したり、損失したりする素材が挙げられる。その種類は、特に制限されるものではないが、乳成分を含む生クリーム、牛乳、チーズ粉末、ヨーグルトや各種旨み成分、出汁としてのかつおだし、昆布だし、フォン・ド・ボーや、香り成分を含む香辛料、オイル、加熱により固化する液卵、沸点が低く揮発しやすい香り成分を含む調味料酢、酒、醤油等が例示される。これらから一種を選択してもよいし、複数種を適宜組み合わせて用いてもよい。 As a low heat-resistant material contained in the second frozen composition 120, the second frozen composition 120 before freezing is discolored, denatured, reduced in flavor and aroma, or lost by heating. Materials to be used. The type is not particularly limited, but it includes fresh cream containing milk ingredients, milk, cheese powder, yogurt and various umami ingredients, bonito as a soup stock, kelp dashi, fond de bo and fragrance ingredients. Examples include spices to be contained, oil, liquid eggs that are solidified by heating, seasonings vinegar, sake, soy sauce and the like containing fragrant components that have a low boiling point and easily volatilize. One type may be selected from these, or a plurality of types may be used in appropriate combination.
なお、前記した凍結前の第二の凍結組成物１２０への加熱温度とは、適宜設定できるが、第一の凍結組成物１１０が凍結されるまでに達する最高温度以下であることが好ましい。第一の凍結組成物１１０が凍結するまでに達する最高温度が１００℃以上であるときは、水が沸騰する温度である１００℃以下が好ましく、８０℃以下であることがより好ましく、主要な澱粉がα化しない５５℃以下であることが更に好ましい。 The heating temperature of the second frozen composition 120 before freezing described above can be set as appropriate, but is preferably equal to or lower than the maximum temperature reached until the first frozen composition 110 is frozen. When the maximum temperature reached until the first frozen composition 110 freezes is 100 ° C. or higher, the temperature at which water boils is preferably 100 ° C. or lower, more preferably 80 ° C. or lower. Is more preferably 55 ° C. or less at which no pregelatinization occurs.
前記低耐熱性素材は、通常の冷凍食品を解凍する場合のような長時間・高温での加熱を行なうと、風味、色、その他物性が変化してしまう。前述のように、凍結食品１００は、比較的短時間かつ低温での加熱で解凍可能なものである。そのため、上記のような高温加熱に耐性を持たない素材を含んでも、本実施形態に係る凍結食品１００は、この素材の風味や色合い等を損なわない。また、そのような素材を含んだとしても、味のばらつきが生じない。 When the low heat resistant material is heated at a high temperature for a long time, such as when thawing a normal frozen food, the flavor, color, and other physical properties change. As described above, the frozen food 100 can be thawed by heating at a low temperature for a relatively short time. Therefore, the frozen food 100 according to the present embodiment does not impair the flavor, color, and the like of this material even if the material does not have resistance to high-temperature heating as described above. Moreover, even if such a material is included, variation in taste does not occur.
第二の凍結組成物１２０に含まれる水分は、解凍された後、前述の第一の凍結組成物１１０に含まれる澱粉に作用（主に接触）し、これをα化させるものである。第二の凍結組成物１２０に、このような水分を含有させることで、喫食時の加熱解凍の際に澱粉をα化させることができる。それにより、加熱解凍前の澱粉の老化を防ぐことができると共に、喫食時の解凍加熱によって澱粉のα化が起こるよう制限できるため、設定した通りの粘性を凍結食品１００に付与できる。ここで、第二の凍結組成物１２０に含まれる水分量は、第一と第二の凍結組成物の総量に対して、４５質量％以上が好ましく、さらには５０質量％以上が好ましい。容器入り冷凍食品１０の場合、凍結食品１００は流動性がある方が均一に混合され、油脂部の過加熱による容器破損を考えると、油脂の融点・沸点の影響を受けない水が多い方が好ましいためである。 The moisture contained in the second frozen composition 120 acts on the starch contained in the first frozen composition 110 described above (mainly in contact) after being thawed to make it alpha. By containing such moisture in the second frozen composition 120, the starch can be alphatized during heating and thawing at the time of eating. Thereby, it is possible to prevent aging of the starch before heating and thawing, and to limit the starch to be pregelatinized by thawing heating at the time of eating, so that the set viscosity can be imparted to the frozen food 100. Here, the amount of water contained in the second frozen composition 120 is preferably 45% by mass or more, more preferably 50% by mass or more, based on the total amount of the first and second frozen compositions. In the case of the frozen food 10 in a container, the frozen food 100 is more uniformly mixed if it has fluidity, and considering the container breakage due to overheating of the oil and fat part, the more water that is not affected by the melting and boiling points of the oil and fat This is because it is preferable.
前述のように、本実施形態に係る凍結食品１００は、短時間の加熱で解凍を行なえる。従って、揮発しやすい旨み成分や香味含有成分を凍結食品１００に十分残存させることができる。すなわち、解凍加熱しても、これらの成分を逃がさず、良好な味わいを維持できる。そのため、本実施形態に係る凍結食品１００は、特に、旨み成分や香味含有成分を含む冷凍食品として好適である。 As described above, the frozen food 100 according to the present embodiment can be thawed by heating for a short time. Therefore, the umami component and the flavor-containing component that are easily volatilized can be sufficiently left in the frozen food 100. That is, even if it is thaw-heated, these components are not escaped and good taste can be maintained. Therefore, the frozen food 100 according to the present embodiment is particularly suitable as a frozen food containing a umami component and a flavor-containing component.
次に、図１に示される他の食品２００は、解凍された凍結食品１００と相まって喫食される食品である。ここで、他の食品２００は、解凍加熱されても固形状態を維持可能なものである。他の食品２００の種類は、特に制限されるものではないが、凍結食品１００と同時の解凍加熱により喫食可能な、うどん用調理麺、ラーメン用調理麺、焼きそば用調理麺、あんかけソースにて喫食する揚げ麺、パスタ、肉料理、野菜料理、ライス、パン・パンケーキ、各種スープ具材が例示される。 Next, the other food 200 shown in FIG. 1 is a food eaten together with the thawed frozen food 100. Here, the other foods 200 can maintain a solid state even when being thawed and heated. The type of the other food 200 is not particularly limited, but can be eaten by thawing and heating at the same time as the frozen food 100, and can be eaten with cooked noodles for noodles, cooked noodles for ramen, cooked noodles for yakisoba, and ankake sauce. Examples include fried noodles, pasta, meat dishes, vegetable dishes, rice, bread and pancakes, and various soup ingredients.
また、凍結食品１００と他の食品２００の位置関係は限定されるものではないが、他の食品２００と凍結食品１００の均一な解凍加熱を行なうため、図１に示されるように積層されていることが好ましく、更には図１に示されるように、他の食品２００が、凍結食品１００上に載置されることで、他の食品２００が早く加熱されるためより好ましい。他の食品２００が、このように配置されることで、凍結食品１００が解凍されて液化又はペースト化された後、その自重で凍結食品１００側に移動し、この中に混入される。すなわち、凍結食品１００と他の食品２００とが、何らの混合手段を用いずに、互いに混じり合う状態となる。 Moreover, although the positional relationship between the frozen food 100 and the other foods 200 is not limited, the other foods 200 and the frozen foods 100 are laminated as shown in FIG. Further, as shown in FIG. 1, it is more preferable that another food 200 is placed on the frozen food 100 so that the other food 200 is heated quickly. By arranging the other foods 200 in this way, after the frozen food 100 is thawed and liquefied or pasted, it moves to the frozen food 100 side by its own weight and is mixed therein. That is, the frozen food 100 and the other food 200 are mixed with each other without using any mixing means.
更に、他の食品２００が混入される際の衝撃で、液化又はペースト化された凍結食品１００が流動する。これにより、凍結食品１００と他の食品２００とが、均一に混合される。言い換えれば、凍結食品１００と他の食品２００との位置関係を前述のようにすることで、何らのコストを掛けずに、双方を均一に混合させることができる。 Furthermore, the frozen food 100 that has been liquefied or pasted flows due to an impact when another food 200 is mixed. Thereby, the frozen food 100 and the other food 200 are mixed uniformly. In other words, by making the positional relationship between the frozen food 100 and the other foods 200 as described above, both can be mixed uniformly without any cost.
次に、凍結食品１００の製造方法を説明する。初めに、少なくとも、油脂及びα化前の澱粉を均一混合する。混合方法は、特に制限されるものではないが、ミキサー等の機械的手段によるものであってもよいし、例えば乳鉢と乳棒を用いて混合するなど手作業によるものであってもよい。 Next, the manufacturing method of the frozen food 100 is demonstrated. First, at least oil and fat and starch before gelatinization are uniformly mixed. The mixing method is not particularly limited, but may be a mechanical means such as a mixer, or may be a manual operation such as mixing using a mortar and pestle.
続いて、この混合体を冷却し凍結させる。このとき、混合体を凍結前に粒状化し、粒状化した混合体を冷却してもよいし、混合体をそのまま凍結し（前述の塊状の凍結体に対応）、これを粉砕して混合体を粒状化させてもよい。粉砕方法は、特に制限されるものではないが、均一な大きさに粒状化することが可能な削氷装置によるものが好ましい。これによって、第一の凍結組成物１１０を生成する。なお、この例では、粉砕後の第一の凍結組成物１１０を粒状化する態様を説明したが、粉砕後の第一の凍結組成物１１０の形状は、前述のように粒状に限られない。 Subsequently, the mixture is cooled and frozen. At this time, the mixture may be granulated before freezing, and the granulated mixture may be cooled, or the mixture may be frozen as it is (corresponding to the above-mentioned massive frozen body) and then crushed to obtain the mixture. It may be granulated. The crushing method is not particularly limited, but a crushing method using an ice removing device that can be granulated into a uniform size is preferable. This produces a first frozen composition 110. In addition, in this example, although the aspect which granulates the 1st frozen composition 110 after a grinding | pulverization was demonstrated, the shape of the 1st frozen composition 110 after a grinding | pulverization is not restricted to a granular form as mentioned above.
澱粉として小麦粉を用いる場合は、小麦粉の焙煎のため混合体を一度１００℃以上に加熱することが好ましい。この時、小麦粉がα化しない水分の量で加熱する必要がある。 When using wheat flour as starch, it is preferable to heat the mixture once to 100 ° C. or higher for roasting wheat flour. At this time, it is necessary to heat with an amount of moisture that does not allow the flour to become alpha.
前述の第一の凍結組成物１１０の生成前後、又はこれと平行して、第二の凍結組成物１２０の生成を行なう。具体的には、まず、少なくとも低耐熱性素材及び水分を均一混合する。混合方法は、特に制限されるものではないが、ミキサー等の機械的手段によるものであってもよいし、例えば乳鉢と乳棒を用いて混合するなど手作業によるものであってもよい。 The second frozen composition 120 is produced before, after, or in parallel with the production of the first frozen composition 110 described above. Specifically, first, at least a low heat resistant material and water are uniformly mixed. The mixing method is not particularly limited, but may be a mechanical means such as a mixer, or may be a manual operation such as mixing using a mortar and pestle.
続いて、この混合体を冷却し凍結させる。このとき、混合体を凍結前に粒状化し、粒状化した混合体を冷却してもよいし、混合体をそのまま凍結し（前述の塊状の凍結体に対応）、これを粉砕して混合体を粒状化させてもよい。粉砕方法は、特に制限されるものではないが、均一な大きさに粒状化することが可能な削氷装置によるものが好ましい。これによって、第二の凍結組成物１２０を生成する。なお、この例では、粉砕後の第二の凍結組成物１２０を粒状化する態様を説明したが、粉砕後の第二の凍結組成物１２０の形状は、前述のように粒状に限られない。 Subsequently, the mixture is cooled and frozen. At this time, the mixture may be granulated before freezing, and the granulated mixture may be cooled, or the mixture may be frozen as it is (corresponding to the above-mentioned massive frozen body) and then crushed to obtain the mixture. It may be granulated. The crushing method is not particularly limited, but a crushing method using an ice removing device that can be granulated into a uniform size is preferable. This produces a second frozen composition 120. In addition, in this example, although the aspect which granulates the 2nd frozen composition 120 after a grinding | pulverization was demonstrated, the shape of the 2nd frozen composition 120 after a grinding | pulverization is not restricted to a granular form as mentioned above.
次に、凍結食品１００を生成するために、前述の第一の凍結組成物１１０と第二の凍結組成物１２０とを混ぜ合わせる。このとき、図１に示されるように、第一の凍結組成物１１０と第二の凍結組成物１２０とを、これらが隣り合う程度まで混合することが好ましい。混合方法は、特に制限されるものではないが、第一の凍結組成物１１０と第二の凍結組成物１２０とを、それぞれ同じ容器に導入し、かき混ぜ棒等を用いて撹拌するような方法などが例示できる。これによって、凍結食品１００が製造される。 Next, the first frozen composition 110 and the second frozen composition 120 are mixed to produce the frozen food 100. At this time, as shown in FIG. 1, it is preferable to mix the first frozen composition 110 and the second frozen composition 120 to such an extent that they are adjacent to each other. The mixing method is not particularly limited, but a method in which the first frozen composition 110 and the second frozen composition 120 are introduced into the same container and stirred using a stirring rod or the like. Can be illustrated. Thereby, the frozen food 100 is manufactured.
次に、製造された凍結食品１００を容器３００に導入すると共に、他の食品２００を容器３００に導入する。前述のように、凍結食品１００を容器３００の底方側に配置し、他の食品２００を凍結食品１００に載置する位置関係とするため、凍結食品１００、他の食品２００の順番で、これらを容器３００内に導入する。最後に容器３００に蓋を被せ、容器入り冷凍食品１０を製造する。 Next, the manufactured frozen food 100 is introduced into the container 300, and another food 200 is introduced into the container 300. As described above, the frozen food 100 is disposed on the bottom side of the container 300, and the other food 200 is placed on the frozen food 100, so that the frozen food 100 and the other food 200 are in this order. Is introduced into the container 300. Finally, the container 300 is covered with a lid to produce the frozen food 10 in the container.
最後に、喫食の際、この状態の容器入り冷凍食品１０を例えば電子レンジ等の加熱手段を用いて加熱解凍する。これにより、容器３００内の凍結食品が液化又はペースト化する。このとき、液化した前記第二の凍結組成物１２０の水分によって、第一の凍結組成物１１０の澱粉がα化される。 Finally, at the time of eating, the frozen food 10 in this state is thawed by heating using a heating means such as a microwave oven. As a result, the frozen food in the container 300 is liquefied or pasted. At this time, the starch of the 1st frozen composition 110 is gelatinized with the water | moisture content of said 2nd frozen composition 120 liquefied.
凍結食品１００が液化又はペースト化することで、他の食品２００が、自重によって凍結食品１００側に移動し、この中に混入される。前述のように、他の食品２００が混入されることで、凍結食品１００が流動し、凍結食品１００及び他の食品２００が、均一に混合される。これにより、喫食用の食品が生成される。 When the frozen food 100 is liquefied or pasted, another food 200 moves to the frozen food 100 side by its own weight and is mixed therein. As described above, when the other food 200 is mixed, the frozen food 100 flows, and the frozen food 100 and the other food 200 are uniformly mixed. Thereby, the food for eating is produced | generated.
なお、凍結食品１００のみで容器に収容されているときは、適量を、別の皿に移して電子レンジで解凍加熱することや、鍋に移し替えて直火で加熱することや、プラスチック袋などに移し密封し湯銭にて解凍加熱が可能となる。更に、凍結食品１００が、前述のような粒状の凍結組成物から構成されるのであれば、冷凍状態でも適量を取り出しやすく、利用しやすい。 In addition, when the frozen food 100 is contained in the container, an appropriate amount is transferred to another plate and thawed in a microwave oven, transferred to a pan and heated in an open flame, a plastic bag, etc. It is transferred to, sealed, and thawed and heated with hot water. Furthermore, if the frozen food 100 is composed of the granular frozen composition as described above, an appropriate amount can be easily taken out and used even in a frozen state.
以上説明した本発明における具体的な実施の例を以下に示す。ただし、本発明は、下記の実施例により限定及び制限されるものではない。 Specific examples of the present invention described above will be shown below. However, the present invention is not limited or restricted by the following examples.
［実施例１］
実施例１として説明する冷凍食品１０は、カレーうどん用ソース（凍結食品１００）、このソースが絡まるうどん用調理麺（他の食品２００）を含む。
[Example 1]
The frozen food 10 described as Example 1 includes curry udon noodle sauce (frozen food 100) and cooked noodle noodles (other food 200) entangled with this sauce.
カレーうどん用ソースにおいて、第一の凍結組成物１１０は以下を含む。なお、本実施例における第一の凍結組成物１１０は、下記成分が配合される固形カレールウに基づく。 In the curry udon sauce, the first frozen composition 110 includes: In addition, the 1st frozen composition 110 in a present Example is based on the solid curry lees with which the following component is mix | blended.
＜第一の凍結組成物１１０の配合量：固形カレールウの成分配合量（１５００ｇあたり）＞
・油脂（ラード・ヘッド他） 融点３５℃：５００ｇ
・小麦粉（水分１１質量％含有）：６００ｇ
・カレー粉（ターメリック・クミン・コショウ他）：１５０ｇ
・塩：５０ｇ
・砂糖：１００ｇ
・旨み調味料 エキス他：１００ｇ
＜第一の凍結組成物１１０の製造工程＞
（１）：油脂を４０℃まで加熱し液状にした。
（２）：小麦粉、塩、砂糖、旨み調味料 エキス他を油脂に混ぜ加熱を行った。
（３）：（２）で得た生成物を撹拌しながら１１５℃まで加熱し消化し、これに対して更にカレー粉を添加混合した。
（４）：（３）で得た生成物を６０℃まで冷却後、約５００ｇずつ容器に入れて、冷凍庫で冷却した。
（５）：（４）で得た生成物を−２０℃環境で保管した。これにより、固形ルウが生成された。
（６）：（５）で得たルウ約５００ｇを削氷機で削氷（粉砕）し、目開き１５ｍｍを通過でき、且つ目開き２．８ｍｍを通過できない程度の大きさの粒状形態に成形した。
そして、得られた粒状ルウ（粒状形態の第一の凍結組成物１１０）２５ｇを計量した。
<Blend amount of first frozen composition 110: component amount of solid curry leu (per 1500 g)>
・ Oil (Lard Head, etc.) Melting point 35 ° C: 500g
・ Wheat flour (containing 11% by weight of water): 600 g
・ Curry powder (turmeric, cumin, pepper, etc.): 150g
・ Salt: 50g
・ Sugar: 100g
・ Umami seasoning extract etc: 100g
<Production process of first frozen composition 110>
(1): Fats and oils were heated to 40 ° C. to make a liquid.
(2): Wheat flour, salt, sugar, umami seasoning, extract and others were mixed in oil and fat and heated.
(3): The product obtained in (2) was digested by heating to 115 ° C. with stirring, and curry powder was further added and mixed thereto.
(4): After cooling the product obtained in (3) to 60 ° C., about 500 g was put into a container and cooled in a freezer.
(5): The product obtained in (4) was stored in a −20 ° C. environment. Thereby, solid roux was produced.
(6): About 500 g of the roux obtained in (5) is sliced (pulverized) with an ice grinder and formed into a granular form having a size that can pass through an opening of 15 mm and cannot pass through an opening of 2.8 mm did.
Then, 25 g of the obtained granular roux (first frozen composition 110 in granular form) was weighed.
カレーうどん用ソースにおいて、第二の凍結組成物１２０は以下を含む。
＜第二の凍結組成物１２０の配合量＞
・低耐熱性素材（生クリーム）：５００ｇ
・水分：５００ｇ
＜第二の凍結組成物１２０の製造工程＞
（１）：低耐熱性素材と水を室温（２５℃）で混合し、５００ｇずつ容器に入れて冷凍庫で冷却した。
（２）：（１）で得た凍結組成物５００ｇを削氷機で削氷（粉砕）し、目開き１５ｍｍを通過でき、且つ目開き２．８ｍｍを通過できない程度の大きさの粒状形態に成形した。
そして、得られた粒状凍結組成物（粒状形態の第二の凍結組成物１２０）１６０ｇを計量した。
In the curry udon sauce, the second frozen composition 120 includes:
<Amount of the second frozen composition 120>
・ Low heat resistant material (fresh cream): 500g
・ Moisture: 500g
<Production process of second frozen composition 120>
(1): A low heat resistant material and water were mixed at room temperature (25 ° C.), and 500 g each was put into a container and cooled in a freezer.
(2): 500 g of the frozen composition obtained in (1) is sliced (pulverized) with an ice smashing machine to form a granular form that can pass through an opening of 15 mm and cannot pass through an opening of 2.8 mm. Molded.
Then, 160 g of the obtained granular frozen composition (second frozen composition 120 in the granular form) was weighed.
＜容器入り冷凍食品１０の製造工程＞
更に、削氷された第一の凍結組成物１１０及び第二の凍結組成物１２０を混合し、冷凍のカレーうどん用ソース（凍結食品１００）を製造した。その後、カレーうどん用ソースを容器３００の底側に配置し、冷凍されたうどん調理麺（２５０ｇ）をカレーうどん用ソースの上に載せて、容器入り食品１０を製造した。
<Manufacturing process of frozen food 10 in a container>
Furthermore, the frozen first frozen composition 110 and the second frozen composition 120 were mixed to produce a frozen curry udon sauce (frozen food 100). Thereafter, the curry udon sauce was placed on the bottom side of the container 300, and the frozen udon cooked noodles (250 g) were placed on the curry udon sauce to produce the food 10 in the container.
この容器入り冷凍食品１０を電子レンジで加熱した。このとき電子レンジの出力は５００Ｗであり、カレーうどん用ソースが完全に解凍されるまで加熱した。このときの加熱時間は、１０分であった。また、このときのカレーうどん用ソースの中心温度は、およそ７０℃であった。 This container-containing frozen food 10 was heated in a microwave oven. At this time, the output of the microwave oven was 500 W, and it was heated until the curry udon sauce was completely thawed. The heating time at this time was 10 minutes. At this time, the center temperature of the curry udon sauce was about 70 ° C.
［比較例１］
実施例１との比較を行なうため、下記比較例１の試料を準備した。比較例１は、実施例１において、第一の凍結組成物１１０と第二の凍結組成物１２０とに分けて含ませていたカレーうどん用ソースの成分全てを単に混合し、混合体に対して加熱処理を施した後、冷凍した点で実施例１と異なる。冷凍されたカレーうどん用ソース（凍結食品１００）は、板状の塊体である。なお、カレーうどん用ソースに含まれる各成分の分量は、前述の実施例１と同じとした。
[Comparative Example 1]
In order to compare with Example 1, a sample of Comparative Example 1 below was prepared. In Comparative Example 1, the ingredients of the curry udon sauce that were separately contained in the first frozen composition 110 and the second frozen composition 120 in Example 1 were simply mixed, and the mixture was mixed. It differs from Example 1 by the point which freezes after giving heat processing. The frozen curry udon sauce (frozen food 100) is a plate-like lump. The amount of each component contained in the curry udon sauce was the same as in Example 1 described above.
このカレーうどん用ソースを含む容器入り冷凍食品１０を電子レンジで加熱した。このとき電子レンジの出力は５００Ｗであり、カレーうどん用ソースが完全に解凍されるまで加熱した。このときの加熱時間は、１５分であった。比較例１に係るカレーうどん用ソースは、板状の塊体であるため、完全に解凍されるまで時間が掛かり、そのときの中心温度がおよそ８０℃であった。 The container-containing frozen food 10 containing the curry udon sauce was heated in a microwave oven. At this time, the output of the microwave oven was 500 W, and it was heated until the curry udon sauce was completely thawed. The heating time at this time was 15 minutes. Since the curry udon sauce according to Comparative Example 1 is a plate-like lump, it took time until it was completely thawed, and the center temperature at that time was approximately 80 ° C.
［比較例２］
比較例１と同様に、実施例１との比較を行なうため、下記比較例２の試料を準備した。カレーうどん用ソースの成分全てを単に混合し、混合体に対して加熱処理を施した後、冷凍するまでの工程は、比較例１と同じとした。これに対して、冷凍されたカレーうどん用ソースを粉砕した点で比較例１と異なる。なお、粉砕されたカレーうどん用ソースの大きさは、実施例１に係る第一の凍結組成物１１０及び第二の凍結組成物１２０と同程度とした。また、カレーうどん用ソースに含まれる各成分の分量は、前述の実施例１、比較例１と同じとした。
[Comparative Example 2]
Similarly to Comparative Example 1, a sample of Comparative Example 2 below was prepared for comparison with Example 1. All the components of the curry udon sauce were simply mixed, the heat treatment was performed on the mixture, and the process until freezing was the same as in Comparative Example 1. On the other hand, it differs from the comparative example 1 by the point which grind | pulverized the frozen sauce for curry udon. The size of the ground curry udon sauce was the same as that of the first frozen composition 110 and the second frozen composition 120 according to Example 1. The amount of each component contained in the curry udon sauce was the same as in Example 1 and Comparative Example 1 described above.
このカレーうどん用ソースを含む容器入り冷凍食品１０を電子レンジで加熱した。このとき電子レンジの出力は５００Ｗであり、カレーうどん用ソースが完全に解凍されるまで加熱した。このときの加熱時間は、１０分であった。また、このときのカレーうどん用ソースの中心温度は、およそ７０℃であった。 The container-containing frozen food 10 containing the curry udon sauce was heated in a microwave oven. At this time, the output of the microwave oven was 500 W, and it was heated until the curry udon sauce was completely thawed. The heating time at this time was 10 minutes. At this time, the center temperature of the curry udon sauce was about 70 ° C.
［比較結果］
実施例１、比較例１、比較例２の比較を下表１に示す。具体的には、これらの試料の加熱後の見た目、味に関して比較を行った。
[Comparison result]
A comparison of Example 1, Comparative Example 1, and Comparative Example 2 is shown in Table 1 below. Specifically, the appearance and taste after heating of these samples were compared.
表１に示されるように、粒状ソースを用いた実施例１は、塊状ソースを用いた比較例１に比べて、解凍に至るまでの最高加熱温度、加熱時間を低減させることができた。また、比較例１及び比較例２では、ソースにレンジ焼けが見られ、加熱むらが生じていることが窺える。これに対して、実施例１では、そのようなレンジ焼けはなく、加熱むらが生じていないことが窺える（図２参照）。これによって、実施例１は、比較例１及び比較例２に比べて良好な見た目、味わいを提供できた。 As shown in Table 1, Example 1 using a granular sauce was able to reduce the maximum heating temperature and heating time until thawing compared to Comparative Example 1 using a bulk sauce. Moreover, in Comparative Example 1 and Comparative Example 2, it can be seen that range burning is seen in the sauce and uneven heating occurs. On the other hand, in Example 1, there is no such range burning, and it can be seen that there is no uneven heating (see FIG. 2). As a result, Example 1 was able to provide better appearance and taste than Comparative Example 1 and Comparative Example 2.
また、実施例１では、比較例１及び比較例２に比べて、とろみ（粘性）が向上した。実施例１の冷凍のカレーうどん用ソース（凍結食品１００）の１８５ｇを、鍋に入れ７５℃まで加熱した結果、７５℃加熱直後の粘度は、Ｂ形粘度計（３ｒｐｍ）での測定結果が２１５０ＣＰＳであったものが、５分後の粘度は、Ｂ形粘度計（１．５ｒｐｍ）での測定結果が８５５００ＣＰＳまで向上していた。また比較例１の加熱直後の粘度は、Ｂ形粘度計（１．５ｒｐｍ）での測定結果が７８００ＣＰＳで、５分後の粘度はＢ形粘度計（１．５ｒｐｍ）での測定結果が７２５００ＣＰＳであった。このように、実施例１において、加熱直後の粘度が比較例１に比べて低い一方で、加熱５分後の粘度が比較例１に比べて高いという結果が得られた。すなわち、実施例１は、比較例に比べて、加熱直後にうどん（他の食品２００）を流動させやすい（すなわち、ソースをうどんに絡め易い）一方で、例えば喫食する時点で、所望のとろみ（粘性）を付与することができた。 Moreover, in Example 1, as compared with Comparative Example 1 and Comparative Example 2, the thickening (viscosity) was improved. As a result of putting 185 g of the frozen curry udon sauce (frozen food 100) in Example 1 into a pan and heating to 75 ° C., the viscosity immediately after heating at 75 ° C. is 2150 CPS measured with a B-type viscometer (3 rpm). However, the viscosity after 5 minutes was improved to 85500 CPS as measured with a B-type viscometer (1.5 rpm). The viscosity immediately after heating in Comparative Example 1 is 7800 CPS measured with a B-type viscometer (1.5 rpm), and the viscosity after 5 minutes is 72500 CPS measured with a B-type viscometer (1.5 rpm). there were. As described above, in Example 1, the viscosity immediately after heating was lower than that in Comparative Example 1, whereas the viscosity after heating for 5 minutes was higher than that in Comparative Example 1. That is, compared with the comparative example, Example 1 is more likely to flow noodles (other foods 200) immediately after heating (that is, the sauce is easily entangled with the noodles). Viscosity) could be imparted.
実施例１は、喫食時の加熱解凍によって初めてα化された澱粉を用いる一方で、比較例１及び比較例２は、喫食時の加熱前に少なくとも一度加熱処理された澱粉（すなわち、喫食時の加熱時点で、既に一度α化された澱粉）を用いる。この違いが、味、食感、粘性の違いに影響したことが実証された。 While Example 1 uses starch that has been pregelatinized by heating and thawing at the time of eating, Comparative Example 1 and Comparative Example 2 are starches that have been heat-treated at least once before the heating at the time of eating (ie, at the time of eating) Starch that has already been gelatinized at the time of heating is used. It was demonstrated that this difference affected differences in taste, texture, and viscosity.
更に、実施例１よりカレーの味にメリハリをつけるために、第二の凍結組成物１２０の総量は同じで、第一の凍結組成物１１０の総量を２５ｇから２０ｇ又は３０ｇに変更し、実施例１同様に喫食した結果、第一の凍結組成物１１０の総量を２０ｇとした結果カレーの味を適度に抑えることができ、第一の凍結組成物１１０の総量を３０ｇとした結果カレーの味を適度に強調することが容易にできた。この結果より、第一の凍結組成物１１０と第二の凍結組成物１２０の総量を適切に調節することで、過度な試行錯誤なく凍結食品１００に豊富なバリエーションを持たせることができる。 Further, in order to give a sharper curry taste than Example 1, the total amount of the second frozen composition 120 is the same, and the total amount of the first frozen composition 110 is changed from 25 g to 20 g or 30 g. As a result of eating in the same manner, the taste of curry can be moderately suppressed as a result of setting the total amount of the first frozen composition 110 to 20 g, and the taste of curry as a result of setting the total amount of the first frozen composition 110 to 30 g. It was easy to emphasize properly. From this result, by properly adjusting the total amount of the first frozen composition 110 and the second frozen composition 120, the frozen food 100 can have abundant variations without excessive trial and error.
また、第一の凍結組成物を３０ｇに変更した結果、第二の凍結組成物１２０の含有原料に基づく生クリーム感はそのままで、第一の凍結組成物１１０の含有原料に基づくカレーの味が引き立つ結果が得られた。第一の凍結組成物１１０と第二の凍結組成物１２０を喫食直前に混ぜ合わせたことで、各原料の持つ味わいがぼやけることなく、これら本来の味わいを保てることが確認できた。 Further, as a result of changing the first frozen composition to 30 g, the fresh cream feeling based on the raw material contained in the second frozen composition 120 remains the same, and the taste of curry based on the raw material contained in the first frozen composition 110 remains unchanged. Excellent results were obtained. By mixing the first frozen composition 110 and the second frozen composition 120 immediately before eating, it was confirmed that the original taste could be maintained without blurring the taste of each raw material.
本発明の凍結食品は、カレーうどん用ソース、カレーソース、シチューソース、デミグラスソース（チーズ入りデミグラスソース）、パスタソース（カルボナーラソース）、あんかけソース、パンケーキ用のソースなどに利用できる。 The frozen food of the present invention can be used for curry udon sauce, curry sauce, stew sauce, demiglace sauce (cheese-containing demiglace sauce), pasta sauce (carbonara sauce), sauce for pancakes, sauce for pancakes, and the like.
１０・・・・・・容器入り冷凍食品
１００・・・・・凍結食品
１１０・・・・・第一の凍結組成物
１２０・・・・・第二の凍結組成物
２００・・・・・他の食品
３００・・・・・容器
10. ····························· Freezing food in container 100 ································································································ No food 300 ... container
Claims (13)
低耐熱性素材及び水分を成分として含む、複数の第二の凍結組成物と、
を含み、
前記複数の第一の凍結組成物と、前記複数の第二の凍結組成物とは、互いに混ざり合って配置され、
前記第一の凍結組成物に含まれる澱粉と前記第二の凍結組成物に含まれる水分とが加熱されることで、前記第一の凍結組成物の澱粉がα化する、
凍結食品。 A plurality of first frozen compositions comprising oil and fat and pre-gelatinized starch as components;
A plurality of second frozen compositions comprising a low heat resistant material and moisture as components;
Including
The plurality of first frozen compositions and the plurality of second frozen compositions are arranged to be mixed with each other,
By heating the starch contained in the first frozen composition and the moisture contained in the second frozen composition, the starch of the first frozen composition is α-ized.
Frozen food.
請求項１に記載の凍結食品。 At least one of the first frozen composition and the second frozen composition has a granular form in the frozen state;
The frozen food according to claim 1.
請求項１又は２に記載の凍結食品。
条件（１）：前記第一の凍結組成物に含まれる前記各成分は、均一に混合された状態である。
条件（２）：前記第二の凍結組成物に含まれる前記各成分は、均一に混合された状態である。 Satisfy at least one of the following conditions (1) and (2),
The frozen food according to claim 1 or 2.
Condition (1): The respective components contained in the first frozen composition are in a uniformly mixed state.
Condition (2): Each component contained in the second frozen composition is in a uniformly mixed state.
請求項１から３のいずれか一項に記載の凍結食品。 Compared to the viscosity immediately after the end of heating, the viscosity increases when 5 minutes or more have elapsed after the end of heating.
The frozen food according to any one of claims 1 to 3.
請求項１から４のいずれか一項に記載の凍結食品。 Heated by microwave oven,
The frozen food according to any one of claims 1 to 4.
請求項１から５のいずれか一項に記載の凍結食品。 The first frozen composition further includes a raw material imparted with a roasting feeling,
The frozen food according to any one of claims 1 to 5.
請求項１から６のいずれか一項に記載の凍結食品。 The melting point of the fats and oils contained in the first frozen composition is 10 ° C. or higher.
The frozen food according to any one of claims 1 to 6.
加熱後も固形状態を維持可能な他の食品と、
前記凍結食品と、前記他の食品とを収容する容器と、
を含む、
容器入り冷凍食品。 The frozen food according to any one of claims 1 to 7,
With other foods that can maintain a solid state after heating,
A container for containing the frozen food and the other food;
including,
Frozen food in containers.
請求項８に記載の容器入り冷凍食品。 Prior to heating, the other food is placed on the frozen food,
The frozen food in a container according to claim 8.
少なくとも、低耐熱性素材及び水分を混合し、複数の第二の凍結組成物を生成するステップと、
前記複数の第一の凍結組成物と、前記複数の第二の凍結組成物とを混ぜ合わせ、これらを含む凍結食品を生成するステップと、
生成された前記凍結食品を加熱し、前記第二の凍結組成物の水分によって、前記第一の凍結組成物の前記澱粉をα化させるステップと、
を含む、
食品生成方法。 Mixing at least the oil and fat and the pre-gelatinized starch to produce a plurality of first frozen compositions;
Mixing at least a low heat resistant material and moisture to produce a plurality of second frozen compositions;
Combining the plurality of first frozen compositions and the plurality of second frozen compositions to produce a frozen food comprising them;
Heating the produced frozen food and alphatizing the starch of the first frozen composition with moisture of the second frozen composition;
including,
Food production method.
請求項１０に記載の食品生成方法。 At least one of the first frozen composition and the second frozen composition is shaped into granules,
The food production method according to claim 10.
請求項１０又は１１に記載の食品生成方法。 Heating the first frozen composition to 100 ° C. or higher before freezing the first frozen composition, and then cooling the first frozen composition;
The food production method according to claim 10 or 11.
を更に含み、
前記容器に収容された前記凍結食品を加熱することで、前記凍結食品が液化又はペースト化し、前記他の食品が、その自重によって前記凍結食品側に移動し、これに混入される、
請求項１０から１２のいずれか一項に記載の食品生成方法。
After producing the frozen food, storing them in a container so that the frozen food is placed below the other food;
Further including
By heating the frozen food contained in the container, the frozen food is liquefied or pasted, the other food is moved to the frozen food by its own weight, and is mixed therein.
The food production method according to any one of claims 10 to 12.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05316965A (en) * | 1992-05-15 | 1993-12-03 | Yasuho Kakikawa | Production of mixture of heat-cooked and gelatinized starch and heated ingredient |
| JPH08154606A (en) * | 1994-12-08 | 1996-06-18 | Kunoole Shokuhin Kk | Alpha-starch granule excellent in dispersibility |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05316965A (en) * | 1992-05-15 | 1993-12-03 | Yasuho Kakikawa | Production of mixture of heat-cooked and gelatinized starch and heated ingredient |
| JPH08154606A (en) * | 1994-12-08 | 1996-06-18 | Kunoole Shokuhin Kk | Alpha-starch granule excellent in dispersibility |
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| JP7483315B2 (en) | 2021-01-29 | 2024-05-15 | 株式会社ニップン | Frozen pasta made with two sauces with different viscosities |
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