JP7402095B2 - cooked frozen food - Google Patents
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- JP7402095B2 JP7402095B2 JP2020053796A JP2020053796A JP7402095B2 JP 7402095 B2 JP7402095 B2 JP 7402095B2 JP 2020053796 A JP2020053796 A JP 2020053796A JP 2020053796 A JP2020053796 A JP 2020053796A JP 7402095 B2 JP7402095 B2 JP 7402095B2
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- 235000013611 frozen food Nutrition 0.000 title claims description 16
- 239000000463 material Substances 0.000 claims description 59
- 239000004615 ingredient Substances 0.000 claims description 51
- 230000005484 gravity Effects 0.000 claims description 27
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- 235000019197 fats Nutrition 0.000 description 12
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 description 11
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- 244000061458 Solanum melongena Species 0.000 description 2
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- 244000300264 Spinacia oleracea Species 0.000 description 2
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- 244000061456 Solanum tuberosum Species 0.000 description 1
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- 239000000654 additive Substances 0.000 description 1
- 239000013566 allergen Substances 0.000 description 1
- -1 and lard may be used Substances 0.000 description 1
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- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 description 1
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- 235000012015 potatoes Nutrition 0.000 description 1
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- Freezing, Cooling And Drying Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
Description
本発明は、電子レンジ調理により喫食可能状態となる調理済み冷凍食品に関し、詳細には、具材の欠落を抑制することのできる冷凍食品に関するものである。 The present invention relates to a cooked frozen food that becomes ready to eat when cooked in a microwave oven, and more particularly to a frozen food that can prevent missing ingredients.
冷凍食品は、保存料を使用することなく長期保存が可能であるため、利便性の高さから近年注目を集めている。なかでも、電子レンジ調理により簡単に喫食状態にすることが可能な、いわゆる調理済み冷凍食品の需要が増加しており、その種類も多様化している。 Frozen foods have attracted attention in recent years due to their high convenience, as they can be stored for long periods without using preservatives. In particular, there is an increasing demand for so-called cooked frozen foods that can be easily prepared for consumption by microwave cooking, and the types of such foods are diversifying.
例えば、省資源化のためにソース用の小袋等を削減し、ご飯や麺などの凍結主食部にソース・あん・たれなど（ソース等）を直接配置する一体化タイプが存在する。この一体化タイプは、小袋を開封する必要が無く、手軽であるため需要が増加している。 For example, in order to conserve resources, there is an integrated type that eliminates the need for sauce sachets and places sauces, bean paste, sauces, etc. directly onto frozen staple foods such as rice and noodles. Demand for this integrated type is increasing because it is convenient and does not require opening the sachet.
近年では、一体型タイプにおいて、よりレストランや家庭料理に近づけるため、具材をふんだんに盛り込むことが増えてきている。ここで最近課題となってきているのが、輸送時や保管時における具材の破損や欠落である。従来は、具材に対するソース等が潤沢であったため具材の破損等の問題は顕在化していなかったが、具材の増加及びソースの相対的な減少により、具材の破損等の問題が顕在化してきている。 In recent years, it has become increasingly common for all-in-one types to include plenty of ingredients in order to make them more similar to restaurants or home-cooked meals. A recent issue that has become a problem is that ingredients are damaged or missing during transportation or storage. In the past, problems such as damage to ingredients did not emerge because there was an abundance of sauce, etc. for ingredients, but with an increase in the number of ingredients and a relative decrease in sauce, problems such as damage to ingredients have become apparent. It is becoming more and more.
本発明は、上記のような事情に鑑みてなされたものであり、調理済み冷凍食品において、具材の欠落を防止することのできる冷凍食品に関するものである。 The present invention has been made in view of the above-mentioned circumstances, and relates to a frozen food that can prevent missing ingredients in a cooked frozen food.
本発明者らは、主食部と、具材と、嵩比重１．２５ｃｍ３／ｇ以上の固定材とからなる冷凍食品であって、主食部と具材とが固定材を介して接着していることを特徴とする冷凍食品により、上記課題を解決できることを見出した。 The present inventors have proposed a frozen food consisting of a staple portion, ingredients, and a fixing material with a bulk specific gravity of 1.25 cm 3 /g or more, in which the staple portion and the ingredients are bonded together via the fixing material. It has been found that the above problems can be solved by a frozen food characterized by the following.
本発明の完成により、調理済み冷凍食品において、より少量の固定材（ソース等）によって、具材の欠落を防止することが可能となる。 With the completion of the present invention, it becomes possible to prevent missing ingredients in cooked frozen foods by using a smaller amount of fixing material (sauce, etc.).
本発明は、主食部と、具材と、嵩比重１．２５ｃｍ３／ｇ以上の固定材とからなる冷凍食品であって、主食部と具材とが固定材を介して接着していることを特徴とする冷凍食品であり、より好ましくは、固定材が少なくとも油脂、水及びセルロース製剤を含むことを特徴とする冷凍食品に関するものである。以下詳細に説明する。 The present invention provides a frozen food consisting of a staple food part, ingredients, and a fixing material having a bulk specific gravity of 1.25 cm 3 /g or more, wherein the staple food part and the ingredients are bonded together via the fixation material. More preferably, the present invention relates to a frozen food characterized in that the fixing material contains at least oil, water, and a cellulose preparation. This will be explained in detail below.
主食部
本発明に係る主食部は、穀類、芋類、又は豆類を少なくとも１種類以上含む食材を加熱調理し、喫食可能にしたものである。本発明において好適に利用される主食部の態様としては、チャーハンやピラフ等の米飯類、パスタや中華麺等の麺類、総菜パンやピザ等のパン類などが挙げられる。なお、凍結主食部とは、前記主食品を凍結して長期保存可能としたものである。
Staple Food Part The staple food part according to the present invention is a food material containing at least one type of grains, potatoes, or beans that is heated and cooked to make it edible. Examples of the staple food portion suitably used in the present invention include cooked rice such as fried rice and pilaf, noodles such as pasta and Chinese noodles, and bread such as deli bread and pizza. Note that the frozen staple food portion is the staple food that is frozen and can be stored for a long period of time.
具材
本発明に係る具材は、そのままの状態で喫食可能な塊状の食品であればよく、複数の食材から構成されていてもよい。発明において好適に利用される具材の態様としては、野菜類、きのこ類、果物類、畜肉類、魚介類である。また、形状は特に限定されず、塊状でも細片でもよく、ハンバーグやツミレ等のように複数の食品を混ぜ合わせた加工食品でもよい。なお、凍結具材とは、前記具材を凍結して長期保存可能としたものである。
Ingredients The ingredients according to the present invention may be any lump-like food that can be eaten as is, and may be composed of a plurality of ingredients. Ingredients preferably used in the invention include vegetables, mushrooms, fruits, meat, and seafood. Further, the shape is not particularly limited, and may be in the form of lumps or pieces, or may be a processed food such as a hamburger steak or tsumire, which is a mixture of a plurality of foods. Note that the frozen ingredients are the ingredients that have been frozen and can be stored for a long period of time.
具材の大きさについては、最大差し渡し長さが５ｍｍ以上、最小差し渡し長さが２ｍｍ以上の具材を使用する場合において本発明の効果が顕著に現れやすい。これより小さな具材の場合には、主食部の表面に付着した水滴が接着材としての役割を果たすため、間材を用いる必要性が乏しい。ただし、小さな具材を大量に使用する場合には、凍結主食部の表面に付着した水滴だけでは十分に接着させることができないため、固定材を用いる必要性が高まる。 Regarding the size of the ingredients, the effects of the present invention tend to be noticeable when ingredients with a maximum length of 5 mm or more and a minimum length of 2 mm or more are used. In the case of ingredients smaller than this, water droplets adhering to the surface of the staple portion serve as an adhesive, so there is little need to use a filler. However, when using a large amount of small ingredients, the need to use a fixing material increases because water droplets adhering to the surface of the frozen staple portion alone cannot sufficiently adhere them.
また、主食部１００重量部に対して、具材を５部以上使用する場合において本発明の効果が顕著に現れやすい。小さな具材を用いる場合と同様に、具材が少ない場合には、主食部表面に付着した水滴が接着剤としての役割を果たすため、固定材を用いる必要性が乏しい。 Furthermore, the effects of the present invention tend to be noticeable when 5 parts or more of ingredients are used per 100 parts by weight of the staple food. As in the case of using small ingredients, when there are few ingredients, water droplets adhering to the surface of the staple food part serve as an adhesive, so there is little need to use a fixing material.
一方、具材の量について特に上限はない。具材を増やした分だけ、固定材を増やせば発明の目的を果たすことが可能である。 On the other hand, there is no particular upper limit on the amount of ingredients. The purpose of the invention can be achieved by increasing the number of fixing materials in proportion to the number of ingredients.
固定材
本発明に係る固定材は、嵩比重１．２５ｃｍ３／ｇ以上であり、１．５０ｃｍ３／ｇ以上であることがより好ましい。
水と比べて嵩比重の大きい（軽い）固定材を用いることで、少量の固定材でより多くの具材を覆い、強固に固定することができる。また、電子レンジ調理によって固定材が溶解することで、喫食時の違和感を無くすことができる。
Fixing material The fixing material according to the present invention has a bulk specific gravity of 1.25 cm 3 /g or more, more preferably 1.50 cm 3 /g or more.
By using a fixing material that has a larger bulk specific gravity (lighter) than water, more ingredients can be covered and firmly fixed with a small amount of fixing material. Further, by dissolving the fixing material by microwave cooking, it is possible to eliminate the discomfort when eating.
さらに、固定材が、油脂、水、及びセルロース製剤を含むことが好ましい。油脂と水に、乳化安定剤であるセルロース製剤を加えて攪拌することにより、泡状で嵩比重の大きい固定材を用意に調整することができる。 Furthermore, it is preferable that the fixing material contains oil, water, and a cellulose preparation. By adding a cellulose preparation, which is an emulsion stabilizer, to fats and oils and water and stirring the mixture, it is possible to easily prepare a foamy fixing material with a large bulk specific gravity.
起泡性をもたらす素材としては、セルロース製剤以外にも、卵白や、乳化剤と増粘剤の組み合わせなどが考えられる。しかしながら、セルロース製剤と比べて、起泡性を発現させるのに必要な添加量が多く、食感や風味に対する影響が大きい。また、セルロース製剤を用いることで、卵白などのアレルギー物質を使用せずに済むという利点もある。 In addition to cellulose preparations, other materials that can provide foaming properties include egg white and a combination of emulsifiers and thickeners. However, compared to cellulose formulations, the amount of addition needed to develop foaming properties is large, and the effect on texture and flavor is large. Additionally, the use of cellulose preparations has the advantage of not requiring the use of allergens such as egg white.
油脂は食用油脂であれば特に制限なく使用することができる。具体的には、パーム油、ヤシ油、大豆油等の植物性油脂、乳脂、牛脂、豚脂等の動物性油脂などがあげられ、これらを混合して用いてもよい。なお、常温で液状の油脂の方が作業性が良好である。 Any edible fat or oil can be used without particular restriction. Specifically, vegetable fats and oils such as palm oil, coconut oil, and soybean oil, and animal fats and oils such as milk fat, beef tallow, and lard may be used, and a mixture of these may be used. Note that oils and fats that are liquid at room temperature have better workability.
セルロース製剤とは、微結晶セルロース、メチルセルロース（以下「ＭＣ」と称する場合がある）、ヒドロキシプロピルメチルセルロース（以下「ＨＰＭＣ」と称する場合がある）、及びカルボキシメチルセルロース（以下「ＣＭＣ」と称する場合がある）、並びにこれらの塩を指す。 Cellulose preparations include microcrystalline cellulose, methylcellulose (hereinafter sometimes referred to as "MC"), hydroxypropylmethylcellulose (hereinafter sometimes referred to as "HPMC"), and carboxymethylcellulose (hereinafter sometimes referred to as "CMC"). ), as well as their salts.
セルロース製剤は起泡性が良好であるが、高温領域における粘度が高い。したがって、セルロース製剤を使用した固定材においては、電子レンジ調理後であっても泡沫状態のゲルが消滅せずに残存しやすく、異物と認識されやすい。このため、セルロース製剤の使用量を決める際には、泡沫状態のゲルが消滅するかどうか、言い換えると泡の溶解性（消泡性）が重要な要素となる。そして、溶解性の観点において最も適しているのがＨＰＭＣである。ＨＰＭＣはＭＣやＣＭＣと比較して高温領域における貯蔵弾性率が低いという特徴があり、起泡性と溶解性の両立が可能である。 Cellulose formulations have good foaming properties, but have high viscosity at high temperatures. Therefore, in a fixing material using a cellulose preparation, the foamy gel tends to remain without disappearing even after cooking in a microwave oven, and is easily recognized as a foreign substance. Therefore, when determining the amount of cellulose preparation to be used, an important factor is whether the foamy gel disappears, in other words, the solubility of the foam (defoamability). From the viewpoint of solubility, HPMC is the most suitable. HPMC is characterized by a lower storage modulus in a high temperature range than MC or CMC, and can achieve both foamability and solubility.
次に、固定材の最適な配合比率について説明する。
先ず、油脂と水の重量比率は１０：９０～４０：６０であることが好ましく、１５；８５～３０：７０であることがより好ましい。本発明を実現するためには、少なくとも固定材を主食部及び／又は具材の表面に塗布してから凍結されるまでの間、泡沫状態を維持する必要がある。この点、油脂が少ない場合（水が多い場合）には、泡沫状態を維持しにくく、油脂と水が分離してしやすい。一方、油脂が多い場合（水が少ない場合）には、泡沫状態は維持できるが、溶解性が悪化しやすく、電子レンジ調理後に泡沫状態のゲルが消滅せずに残存しやすくなる。
Next, the optimum mixing ratio of the fixing material will be explained.
First, the weight ratio of fats and oils to water is preferably 10:90 to 40:60 , more preferably 15:85 to 30:70. In order to realize the present invention, it is necessary to maintain a foamy state at least after the fixing material is applied to the surface of the staple food portion and/or ingredients until it is frozen. In this regard, if there is little fat or oil (if there is a lot of water), it is difficult to maintain a foamy state, and the fat and water tend to separate. On the other hand, when there is a large amount of oil or fat (when there is little water), the foamy state can be maintained, but the solubility tends to deteriorate, and the foamy gel tends to remain without disappearing after microwave cooking.
次に、油脂と水の総量を１００重量部に対して、セルロース製剤を０．２～０．７重量部含むことが好ましく、０．２５～０．６重量部含むことが好ましく、０．３～０．５重量部含むことが極めて好ましい。セルロース製剤の添加量が少なすぎると、泡沫状態を維持しにくく、油脂と水が分離してしやすい。一方、セルロース製剤の添加量が多すぎると、油脂が多い場合と同様に、泡沫状態は維持できるが、溶解性が悪化しやすい。 Next, the cellulose preparation preferably contains 0.2 to 0.7 parts by weight, preferably 0.25 to 0.6 parts by weight, and preferably 0.3 parts by weight, based on 100 parts by weight of the total amount of oil, fat, and water. It is highly preferable to contain up to 0.5 parts by weight. If the amount of cellulose preparation added is too small, it will be difficult to maintain a foamy state, and oil and fat will easily separate from water. On the other hand, if the amount of cellulose preparation added is too large, the foamy state can be maintained, but the solubility tends to deteriorate, similar to the case where there is a large amount of fat or oil.
（固定材の製造方法）
次に、固定材の製造方法について例を挙げて詳しく説明する。
まず水相及び油相を用意する。水相は、６０～８５℃に加熱した水にセルロース製剤、必要に応じてその他水溶性成分を加えて溶解させて水相とする。一方、油脂を６０～８０℃に加熱し、必要に応じてその他油性成分を加えて溶解させて油相とする。次いで、水相に油相を徐々に加えて水中油型の乳化物を調整し、冷却後にハンドディスパー等を用いて含気させることで、泡沫状態の固定材を調整する。
(Method for manufacturing fixing material)
Next, a method for manufacturing the fixing material will be explained in detail by giving an example.
First, a water phase and an oil phase are prepared. The aqueous phase is prepared by adding the cellulose preparation and, if necessary, other water-soluble components to water heated to 60 to 85°C and dissolving them. Meanwhile, the oil and fat are heated to 60 to 80°C, and other oily components are added and dissolved as needed to form an oil phase. Next, an oil phase is gradually added to the water phase to prepare an oil-in-water emulsion, and after cooling, aeration is performed using a hand disper or the like to prepare a foamy fixative.
また、セルロース製剤を油脂に分散させ、ここに水を加えて乳化物を調整し、さらに含気させることによって泡沫状態の固定材を調整することができる。この方法は、セルロース製剤の高濃度溶液を調整するのには向かないが、本発明のようにセルロース製剤の希薄溶液を調整するのには適している。 Further, a foamy fixing material can be prepared by dispersing a cellulose preparation in oil and fat, adding water thereto to prepare an emulsion, and further aerating the emulsion. Although this method is not suitable for preparing highly concentrated solutions of cellulose preparations, it is suitable for preparing dilute solutions of cellulose preparations as in the present invention.
（固定材の積層）
本発明では、具材１００重量部に対して、嵩比重１．２５ｃｍ３／ｇ以上の固定材を６５ｃｍ３以上積載することが好ましく、７５ｃｍ３以上積載することがより好ましい。固定材が少なすぎると、具材を固定する機能が低下するためである。なお、積載する固定材の体積には特に上限はなく、制限なく積載することができる。ただし、２００ｃｍ３以上積載したとしても、具材の欠落を防止機能はさほど高まらない。
(Lamination of fixing material)
In the present invention, it is preferable that 65 cm 3 or more of the fixing material having a bulk specific gravity of 1.25 cm 3 /g or more is loaded, and more preferably 75 cm 3 or more of the fixing material is loaded with respect to 100 parts by weight of the ingredients. This is because if there is too little fixing material, the function of fixing the ingredients will deteriorate. Note that there is no particular upper limit to the volume of the fixed material to be loaded, and it can be loaded without any restriction. However, even if the container is loaded with 200 cm 3 or more, the ability to prevent missing ingredients will not improve much.
（凍結工程）
凍結工程は、主食部、具材、および固定材を凍結する工程である。凍結方法は特に制限されないが、急速凍結することが好ましい。なお、本発明においては、全ての材料を纏めて凍結させてもよいし、複数回に分けて凍結させてもよい。具体的には、予め主食部と具材をそれぞれ凍結させておき、その後に固定材を塗布して凍結させることで主食部と具材とを接着させてもよい。
(Freezing process)
The freezing step is a step of freezing the staple food, ingredients, and fixing materials. The freezing method is not particularly limited, but rapid freezing is preferred. In addition, in the present invention, all the materials may be frozen all at once, or may be frozen in multiple batches. Specifically, the staple food portion and the ingredients may be frozen in advance, and then a fixing material may be applied and frozen to adhere the staple food portion and the ingredients.
急速凍結の条件としては、－３５℃以下で急速凍結することが好ましい。緩慢凍結をした場合、凍結するまでに固定材が欠落したり、起泡が縮小して嵩比重が小さくなってしまうためである。また、緩慢凍結の場合、最大氷結晶生成温度帯（－１～－５℃の間）の通過に時間がかかり、食品の組織が破壊され、食感が悪くなってしまうためである。 As conditions for quick freezing, it is preferable to freeze quickly at -35°C or lower. This is because when slow freezing is performed, the fixing material may be missing or the foaming may be reduced and the bulk specific gravity may be reduced before freezing. In addition, in the case of slow freezing, it takes time for the food to pass through the maximum ice crystal formation temperature range (-1 to -5°C), which destroys the structure of the food and deteriorates its texture.
（試作例１～４）
ＨＰＭＣ（メトセルＫ４Ｍ、ダウケミカル社製）０．５部をナタネ油２５部に分散させ、均一になったところに水７５部を加えて溶解させた。次にハンドミキサーを用いて含気させ、嵩比重１．６ｃｍ３／ｇの固定材（試作例１）を製造した。また、含気量を表２の通り調整して試作例２～４を製造した。
(Prototype examples 1 to 4)
0.5 parts of HPMC (Methocel K4M, manufactured by Dow Chemical Company) was dispersed in 25 parts of rapeseed oil, and when the mixture became homogeneous, 75 parts of water was added to dissolve it. Next, aeration was performed using a hand mixer to produce a fixing material (prototype example 1) having a bulk specific gravity of 1.6 cm 3 /g. Further, the air content was adjusted as shown in Table 2, and Trial Examples 2 to 4 were manufactured.
（試作例６～１０）
また、ＨＰＭＣの添加量を表２の通り変更して試作例５～１０を製造した。なお、試作例６～１０については、嵩比重を試作例１（１．６ｃｍ３／ｇ）に合わせたが、試作例５については、嵩比重が１．６ｃｍ３／ｇに達さなかったため、できる限り含気させたうえ（嵩比重を高めたうえ）で評価を実施した。
(Prototype examples 6 to 10)
Further, Prototype Examples 5 to 10 were manufactured by changing the amount of HPMC added as shown in Table 2. In addition, for Prototype Examples 6 to 10, the bulk specific gravity was adjusted to Prototype Example 1 (1.6 cm 3 /g), but for Prototype Example 5, the bulk specific gravity did not reach 1.6 cm 3 /g. The evaluation was conducted after aerating as much as possible (increasing the bulk specific gravity).
（試作例１１～１５）
更に、ＨＰＭＣをＭＣ（メトセルＡ４Ｍ、ダウケミカル社製）に変更し、且つ表３の通り添加量を変更して試作例１１～１５を製造した。試作例１２～１５については、嵩比重を試作例１（１．６ｃｍ３／ｇ）に合わせたが、試作例１１については、嵩比重が１．６ｃｍ３／ｇに達さなかったため、できる限り含気させたうえで評価を実施した。
(Prototype examples 11 to 15)
Furthermore, Prototype Examples 11 to 15 were produced by changing HPMC to MC (Methocel A4M, manufactured by Dow Chemical Company) and changing the amount added as shown in Table 3. For Prototype Examples 12 to 15, the bulk specific gravity was adjusted to Prototype Example 1 (1.6 cm 3 /g), but for Prototype Example 11, the bulk specific gravity did not reach 1.6 cm 3 /g, so it was adjusted as much as possible. Evaluation was performed after aeration.
（試作例１６～２２）
表４に記載の通り、油脂（ナタネ油）と水の比率を変更して試作例１６～２２を製造した。試作例１７～２２については、嵩比重を試作例１（１．６ｃｍ３／ｇ）に合わせたが、試作例１６については、嵩比重が１．６ｃｍ３／ｇに達さなかったため、できる限り含気させたうえで評価を実施した。
(Prototype examples 16 to 22)
As shown in Table 4, Prototype Examples 16 to 22 were produced by changing the ratio of oil (rapeseed oil) to water. For Prototype Examples 17 to 22, the bulk specific gravity was adjusted to Prototype Example 1 (1.6 cm 3 /g), but for Prototype Example 16, the bulk specific gravity did not reach 1.6 cm 3 /g, so it was adjusted as much as possible. Evaluation was performed after aeration.
ＨＰＭＣとＭＣの詳細は表１の通りである。 Details of HPMC and MC are shown in Table 1.
（起泡性）
ハンドミキサーを用いて１０分攪拌した際の嵩比重に従って、起泡性を評価した。詳細は下記の通りである。
なお、試作例２～４については、試作例１の含気量を調整したものなので、起泡性については評価しなかった。
○：攪拌後の嵩比重が２ｃｍ３／ｇ以上である・。
△：攪拌後の嵩比重が１．６ｃｍ３／ｇ以上、２ｃｍ３／ｇ未満である。
×：攪拌後の嵩比重が１．６ｃｍ３／ｇ未満である。
(foaming property)
Foaming properties were evaluated according to bulk specific gravity when stirred for 10 minutes using a hand mixer. Details are as below.
Note that for Prototype Examples 2 to 4, the air content of Prototype Example 1 was adjusted, so foaming properties were not evaluated.
○: Bulk specific gravity after stirring is 2 cm 3 /g or more.
Δ: Bulk specific gravity after stirring is 1.6 cm 3 /g or more and less than 2 cm 3 /g.
×: Bulk specific gravity after stirring is less than 1.6 cm 3 /g.
（試験用サンプル）
リテーナーに入った冷凍麺塊（茹で調理済み、２００ｇ）の上面に凍結具材３７ｇ（バナメイエビ５ｇ、パプリカ（短冊切り）１２ｇ、ほうれん草（ザク切り）８ｇ、ズッキーニ（１０ｍｍ×１０ｍｍ）６ｇ、なす６ｇ）を載せ、この上に固定材（試作例１～２２）２０ｇを積載し、改めて凍結させて試験用サンプルを調整した。なお、表２～５には、具材１００ｇに対する固定材の体積を記載している。
(Test sample)
37g of frozen ingredients (5g of vannamei shrimp, 12g of paprika (cut into strips), 8g of spinach (cut into chunks), 6g of zucchini (10mm x 10mm), 6g of eggplant) on the top of the frozen noodle block (boiled and cooked, 200g) in the retainer. 20g of the fixing material (Prototype Examples 1 to 22) was placed on top of this and frozen again to prepare a test sample. Note that Tables 2 to 5 list the volume of the fixing material per 100 g of ingredients.
（溶解性試験）
試験用サンプルを５００Ｗの電子レンジで規定時間（５分３０秒）加熱し、固定材が溶解しているかどうかを目視で評価した。規定時間内に固定材が溶解しなかった場合には更に１分間加熱してから、改めて目視で評価した。この試験を試作例ごとに１０回実施した。なお、５００Ｗの電子レンジで５分３０秒加熱することにより、冷凍麺塊が完全に氷解し、８０℃まで温度が上昇することを確認済みである。
なお、試作例２～４については、試作例１の含気量を調整したものなので、溶解性については評価しなかった。
○：全ての試験（１０回）において、規定時間で固定材（泡）が完全に溶解する。
△：全て又は一部の試験において、“○”に該当しなかった場合であっても、１分間追加で加熱（５００Ｗ）することにより、全ての試験において、固定材が完全に溶解する。
×：“○”または“△”に該当しない。※加熱を追加しても全て又は一部の試験において固定材が溶解しない。
(Solubility test)
The test sample was heated in a 500W microwave oven for a specified time (5 minutes and 30 seconds), and visually evaluated whether the fixing material had dissolved. If the fixing material did not dissolve within the specified time, it was heated for an additional minute and then visually evaluated again. This test was conducted 10 times for each prototype. It has been confirmed that by heating the frozen noodle block for 5 minutes and 30 seconds in a 500W microwave oven, the frozen noodle block will completely thaw and the temperature will rise to 80°C.
Note that for Prototype Examples 2 to 4, the air content of Prototype Example 1 was adjusted, so the solubility was not evaluated.
○: In all tests (10 times), the fixing material (foam) completely dissolves within the specified time.
Δ: Even if it does not fall under "○" in all or some of the tests, the fixing material is completely dissolved in all tests by additional heating (500 W) for 1 minute.
×: Not applicable to “○” or “△”. *Fixing material does not dissolve in all or some tests even if heating is added.
（落下試験）
試験用サンプルを凍結させたまま９０ｃｍの高さからステンレストレーの上に水平に自由落下させて、飛散した具材の割合を測定した。なお、この試験は、試作例ごとに１０回実施し、平均値を評価結果とした。
○：飛び散った具材が１重量％未満
△；飛び散った具材が１重量％以上、３重量％未満
×：飛び散った具材が３重量％以上
※落下の衝撃で主食材が飛び散ることもがあるが、これは評価に加味しなかった。
(drop test)
The frozen test sample was allowed to freely fall horizontally onto a stainless steel tray from a height of 90 cm, and the proportion of the ingredients that were scattered was measured. This test was conducted 10 times for each prototype, and the average value was taken as the evaluation result.
○: Scattered ingredients are less than 1% by weight △; Scattered ingredients are 1% or more by weight, less than 3% by weight ×: Scattered ingredients are 3% or more by weight *The main ingredients may be scattered due to the impact of falling. However, this was not taken into account in the evaluation.
落下試験に大きく影響するのが固定材の体積である。本発明においては、サンプルごとに固定材の嵩比重が異なるため、麺塊に積載される固定材の体積も異なっており、これが落下試験の結果に大きく影響していると考えられる。 The volume of the fixing material has a large effect on drop tests. In the present invention, since the bulk specific gravity of the fixing material differs for each sample, the volume of the fixing material loaded on the noodle block also differs, and this is thought to have a large influence on the results of the drop test.
（試作例Ａ）
氷のみからなる固定材について検討する。
先ず、平均長径30mmの氷と、平均長径30mmのドライアイスを用意する。次に、氷とドライアイスを５：１の割合でかき氷機（ホシザキ電機社製、ホシザキアイスクラッシュ＆スライサー）のホッパーに投入して、嵩比重2.0cm3/gかき氷（固定材）を製造した。通常は、かき氷を作っている最中に氷の一部溶けてしまうため、嵩比重の小さいかき氷を作るのは容易ではないが、ドライアイスを併用しているため、氷が解けることなく、嵩比重の小さいかき氷を得ることができた。
(Prototype example A)
Consider a fixing material consisting only of ice.
First, ice with an average major axis of 30 mm and dry ice with an average major axis of 30 mm are prepared. Next, ice and dry ice were put into the hopper of a shaved ice machine (manufactured by Hoshizaki Electric Co., Ltd., Hoshizaki Ice Crush & Slicer) at a ratio of 5:1 to produce shaved ice (fixing material) with a bulk specific gravity of 2.0 cm 3 /g. . Normally, it is not easy to make shaved ice with a small bulk specific gravity because some of the ice melts during the process of making shaved ice, but since dry ice is also used, the ice does not melt and has a large bulk. We were able to obtain shaved ice with low specific gravity.
リテーナーに入った冷凍麺塊（茹で調理済み、２００ｇ）の上面に凍結具材３７ｇ（バナメイエビ５ｇ、パプリカ（短冊切り）１２ｇ、ほうれん草（ザク切り）８ｇ、ズッキーニ（１０ｍｍ×１０ｍｍ）６ｇ、なす６ｇ）を載せ、その上からかき氷を載せて改めて凍結させた。なお、かき氷の嵩比重を調整するために、かき氷の上から水を散布したので、最終的な固定材の嵩比重は１．６cm3/g、固形材の総重量は２０ｇである。 37g of frozen ingredients (5g of vannamei shrimp, 12g of paprika (cut into strips), 8g of spinach (cut into chunks), 6g of zucchini (10mm x 10mm), 6g of eggplant) on the top of the frozen noodle block (boiled and cooked, 200g) in the retainer. Then I put shaved ice on top and froze it again. In order to adjust the bulk specific gravity of the shaved ice, water was sprinkled on top of the shaved ice, so the final bulk specific gravity of the fixing material was 1.6 cm 3 /g, and the total weight of the solid material was 20 g.
試作例１と同様に溶解性及び落下試験を確認した。評価結果は表５の通りである。 The solubility and drop test were confirmed in the same manner as Prototype Example 1. The evaluation results are shown in Table 5.
固定材の嵩比重を１．２５ｃｍ３／ｇ以上にすることで、少量の固定材で具材を強固に固定できているこがわかる（試作例１～４）。また、具材１００ｇに対して、固定材を６５ｃｍ３以上とすることで、具材の欠落が少なくなっていることもわかる。 It can be seen that by setting the bulk specific gravity of the fixing material to 1.25 cm 3 /g or more, the ingredients can be firmly fixed with a small amount of fixing material (Prototype Examples 1 to 4). It can also be seen that when the amount of fixing material is 65 cm 3 or more per 100 g of ingredients, the amount of missing ingredients is reduced.
固定材にＨＰＭＣを含む場合には、油脂と水の総量を１００重量部としたとき、起泡性の観点でＨＰＭＣを０．２重量部以上含むことが好ましく、０．３重量部以上とすることがより好ましいことがわかる。また、溶解性の観点では０．７重量部以下とすることが好ましく、０．５重量部以下とすることがより好ましいことがわかる。（試作例５～１０） When the fixing material contains HPMC, it is preferable to contain 0.2 parts by weight or more of HPMC, and 0.3 parts by weight or more from the viewpoint of foaming properties, when the total amount of oil and water is 100 parts by weight. It turns out that this is more preferable. Further, from the viewpoint of solubility, the amount is preferably 0.7 parts by weight or less, and more preferably 0.5 parts by weight or less. (Prototype examples 5 to 10)
一方、固定材にＭＣを含む場合には、油脂と水の総量を１００重量部としたとき、起泡性の観点でＭＣを０．２重量部以上含むことが好ましく、０．３重量部以上とすることがより好ましいことがわかる。また、溶解性の観点では０．４重量部以下とすることが好ましく、０．２重量部以下とすることがより好ましいことがわかる。したがって、ＭＣを使用した場合には、ＨＰＭＣを使用した場合と比較して起泡性と溶解性の両立が難しいことがわかる。（試作例１１～１５） On the other hand, when the fixing material contains MC, it is preferable to contain 0.2 parts by weight or more, and 0.3 parts by weight or more of MC from the viewpoint of foaming properties, when the total amount of oil and water is 100 parts by weight. It can be seen that it is more preferable to Further, from the viewpoint of solubility, it is preferable to use 0.4 parts by weight or less, and more preferably 0.2 parts by weight or less. Therefore, it can be seen that when MC is used, it is difficult to achieve both foamability and solubility compared to when HPMC is used. (Prototype examples 11 to 15)
固定材の油脂と水の比率については、１０：９０～４０；６０とすることが好ましく、２０：８０～３０：７０とすることがより好ましいことがわかる。この範囲であれば、起泡性と溶解性の両立が可能である。（試作例１６～２２） It can be seen that the ratio of oil and water in the fixing material is preferably 10:90 to 40:60, and more preferably 20:80 to 30:70. Within this range, both foamability and solubility can be achieved. (Prototype examples 16 to 22)
固定材を氷（添加剤無し）にした場合には、溶解性は良好であるが、具材の欠落を防止する機能が劣ることがわかる。（試作例Ａ） It can be seen that when ice (without additives) is used as the fixing material, the solubility is good, but the ability to prevent the ingredients from falling off is poor. (Prototype example A)
Claims (3)
主食部と具材とが固定材を介して接着しており、
固定材が少なくとも油脂、水及びセルロース製剤を含み、
油脂と水の総量を１００重量部としたとき、セルロース製剤を０．２～０．７重量部含むことを特徴とする冷凍食品。 A frozen food consisting of a staple portion, ingredients, and a fixing material with a bulk specific gravity of 1.25 cm 3 /g or more,
The staple food part and the ingredients are glued together via a fixing material.
The fixing material includes at least oil, water and a cellulose preparation,
A frozen food characterized by containing 0.2 to 0.7 parts by weight of a cellulose preparation when the total amount of oil, fat and water is 100 parts by weight .
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001269150A (en) | 2000-03-27 | 2001-10-02 | Snow Brand Milk Prod Co Ltd | Frozen food and freeze-processing cooked food |
| JP2008154578A (en) | 2006-11-28 | 2008-07-10 | Sanei Gen Ffi Inc | Cream croquette and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001269150A (en) | 2000-03-27 | 2001-10-02 | Snow Brand Milk Prod Co Ltd | Frozen food and freeze-processing cooked food |
| JP2008154578A (en) | 2006-11-28 | 2008-07-10 | Sanei Gen Ffi Inc | Cream croquette and method for producing the same |
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