JPH03164156A - Frozen food and production thereof - Google Patents
Frozen food and production thereofInfo
- Publication number
- JPH03164156A JPH03164156A JP1302002A JP30200289A JPH03164156A JP H03164156 A JPH03164156 A JP H03164156A JP 1302002 A JP1302002 A JP 1302002A JP 30200289 A JP30200289 A JP 30200289A JP H03164156 A JPH03164156 A JP H03164156A
- Authority
- JP
- Japan
- Prior art keywords
- frozen
- food
- sample
- air bubbles
- foods
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 18
- 239000003925 fat Substances 0.000 claims description 17
- 235000000346 sugar Nutrition 0.000 claims description 12
- 239000003570 air Substances 0.000 claims description 8
- 150000008163 sugars Chemical class 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 17
- 235000009566 rice Nutrition 0.000 abstract description 17
- 238000005520 cutting process Methods 0.000 abstract description 15
- 244000144972 livestock Species 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000021055 solid food Nutrition 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000006735 deficit Effects 0.000 abstract 1
- 239000010685 fatty oil Substances 0.000 abstract 1
- 235000021067 refined food Nutrition 0.000 abstract 1
- 239000000523 sample Substances 0.000 description 17
- 241000209094 Oryza Species 0.000 description 16
- 235000019197 fats Nutrition 0.000 description 15
- 235000019198 oils Nutrition 0.000 description 15
- 239000007788 liquid Substances 0.000 description 13
- 235000021438 curry Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 241000287828 Gallus gallus Species 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000012520 frozen sample Substances 0.000 description 5
- 235000014121 butter Nutrition 0.000 description 4
- 239000013078 crystal Substances 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 230000001804 emulsifying effect Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000861914 Plecoglossus altivelis Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- -1 crucose Chemical compound 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 235000015255 meat loaf Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野〕
この発明は，各種の冷凍食品を、手或は刃物で必要な量
だけ容易に切断することができる冷凍食品およびその製
造方法に関する．
（従来の技術）
従来、カレーやシチュー等の液状またはペースト状のｆ
ＡＦ！食品の多くは、液状またはペースト状のものと肉
、野菜等の具材とを袋やトレーに入れ、これを冷凍機で
凍結した後、包装したものかー・般的てある。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a frozen food that can easily cut various frozen foods into the required amount by hand or with a knife, and a method for producing the same. technology) Traditionally, liquid or paste f for curry, stew, etc.
AF! Most foods are generally made by putting liquid or paste-like ingredients and ingredients such as meat and vegetables into bags or trays, freezing them in a freezer, and then packaging them.
ところで、上記各種の冷凍食品は、−１８℃から−２０
’Ｃの温度を保った状態で流通されており、これを食す
る場合には、電子レンジで解凍するか流水解凍若しくは
自然解凍するのか普通である．
このため、凍結したままの上記冷凍食品を、少量たけ必
要とする場合には、食品目体が固く凍結しているため、
包丁などでｌ；７ＪＩ！ＩＴすることかてきなす、従っ
て、まず、冷凍食品の全祉を解疎し、使用公だけを取っ
て残りを再凍結するか、半解凍して使用分を包丁などで
切り分けて残りを再凍結する方法のいずれかの方法を採
っていた。By the way, the various frozen foods mentioned above can be heated from -18°C to -20°C.
It is distributed at a temperature of 'C' and when eaten, it is usually thawed in a microwave, under running water, or naturally. For this reason, if you need a small amount of the above-mentioned frozen food that is still frozen, it is necessary to
7JI with a knife etc. It's important to do IT, so first, you can unpack all the frozen foods, take only the ones you'll be using and refreeze the rest, or partially thaw and cut up the portion you're using with a knife and refreeze the rest. One of the following methods was used.
しかしなから、このような手法によって冷凍食品を少量
づつ解凍して再凍結させるのでは、これら一連の作業か
大変面倒である他、解凍又は半解凍した後に再凍結する
と、肉や野菜など具材の組織のみならず、全体の味や風
味に悪影響を及ぼし、品質劣化をきたすという重要な問
題を有しており、これが、この種の冷凍食品の汎用性を
阻害する大きな要因の一つとなっていた。However, if you use this method to thaw and refreeze frozen foods in small quantities, this series of operations is very troublesome, and if you refreeze after thawing or semi-thawing, the ingredients such as meat and vegetables will be damaged. This has the important problem of adversely affecting not only the structure of frozen foods but also the overall taste and flavor, leading to quality deterioration, and this is one of the major factors that hinders the versatility of this type of frozen food. Ta.
この発明は、かかる現状に鑑み創案されたものであって
、その目的とするところは、冷凍食品を凍結した状悪の
ままで任意の大きさに簡単に切り分けたり、手で割るこ
とができる取り扱い至便な冷凍食品およびその製造方法
を提供しようとするものである．
〔課題を解決するための手段〕
上記目的を違成するため、この発明にあっては、糖類、
油脂および気泡のうち少なくとも１種類を含有し，冷凍
状態での切断が可能となる冷凍食品を提供しようとする
ものである．
また，この発明にあっては、上記冷凍食品を得るために
、食品材料に糖類，油脂および気泡のうちｌ種類以上を
添加する工程と，必要に応じて具材を混合する工程と、
これらの工程で得られたものを凍結させる工程と，を含
む工程で製造することを特徴とするものである．
この発明に用いられる糖類は，例えば、ンルビトール、
マルチトール、オリゴ糖アルコール、マルトース、シュ
ークロース、クルコース、フラクトース等てあり、単独
又は二種類以上を混合して用いられる。冷凍食品全体の
１〜５０ｇＬ９％を添加することで氷点降下の作用か生
じ、凍結時の氷結品のサイズを小さくすることかでき、
凍結品かシＶ−ベット状となって包丁の刃が入り易くな
るといった効果がある他、形状によっては手で容易に測
ることかできるという効果かある。This invention was devised in view of the current situation, and its purpose is to allow frozen foods to be easily cut into arbitrary sizes or to be broken by hand in a frozen state. The aim is to provide convenient frozen foods and a method for producing them. [Means for Solving the Problems] In order to achieve the above object, the present invention provides sugars,
The present invention aims to provide a frozen food that contains at least one of oil and fat and air bubbles and can be cut in a frozen state. In addition, in this invention, in order to obtain the above-mentioned frozen food, a step of adding one or more types of sugars, fats and oils, and air bubbles to food materials, and a step of mixing ingredients as necessary,
It is characterized in that it is manufactured through a process that includes a process of freezing the product obtained through these processes. The saccharides used in this invention include, for example, nrubitol,
These include maltitol, oligosaccharide alcohol, maltose, sucrose, crucose, fructose, etc., and can be used alone or in combination of two or more types. By adding 1 to 50gL9% of the whole frozen food, it will have the effect of lowering the freezing point, and the size of the frozen product can be reduced when frozen.
It has the effect of becoming frozen or civet-shaped, making it easier to insert a knife blade, and depending on the shape, it can also be easily measured by hand.
また、本発明に用いられる油脂は、牛脂，豚脂、鶏抽、
バターなとの動物性油脂またはナタネ油、大豆油、綿実
油、パーム油などの植物性油脂てあり、屯独又は二種類
以上を混合して用いられる。このような油脂を食品に添
加する手法としては、１】記油脂を予め乳化させたもの
を添加し、または、添加後に乳化させる等の手段を採る
ことかできる。油脂自体は強固に凍結しないため，冷凍
食品全体に対して１〜８０重量％を添加し、かつ、これ
を均一な分！行状態とすることて大きな氷結晶かできず
、従って、糖添加の場合と同様，包丁の刃が入り易くな
り、容易に切り分け或は手で割ることかできる。In addition, the fats and oils used in the present invention include beef tallow, pork fat, chicken fat,
They include animal fats and oils such as butter, and vegetable fats and oils such as rapeseed oil, soybean oil, cottonseed oil, and palm oil, and can be used in combination or in combination of two or more types. As a method for adding such fats and oils to foods, methods such as 1) adding the above-mentioned fats and oils by emulsifying them in advance, or emulsifying them after addition can be adopted. Since fats and oils themselves do not freeze strongly, add 1 to 80% by weight to the entire frozen food and distribute this evenly! In this state, large ice crystals do not form, and therefore, as in the case of sugar addition, it becomes easier to insert the blade of a knife and can be easily cut into pieces or broken by hand.
さらに，本発明において混入される気泡は、二酸化炭素
、室素、空気などであり、これらは単独又は二種類以上
を混合して用いられる．この気泡の混入は、ホイツパや
撹拌機等により行う。攪拌時間は１５秒〜ｌＯ分程度で
あり、直径０．０５〜２．０ｍｍ程度の気泡を混入する
。Further, the bubbles mixed in the present invention include carbon dioxide, nitrogen, air, etc., and these may be used alone or in combination of two or more types. This mixing of air bubbles is performed using a whisk, a stirrer, or the like. The stirring time is about 15 seconds to 10 minutes, and air bubbles with a diameter of about 0.05 to 2.0 mm are mixed.
このように、気泡を均一に混入した場合、凍結時の氷結
晶を小さくすることができ，また、凍結体内部に空隙を
作ることにより、包丁の刃が入り易くなる．勿論、凍結
食品を、例えば、一定量毎にブロック化し、これら各ブ
ロックな薄厚片で連鮎することて，各ブロックを手で容
易に割ることができる。In this way, when air bubbles are evenly mixed in, the ice crystals during freezing can be made smaller, and by creating voids inside the frozen body, it becomes easier to insert the blade of a knife. Of course, it is possible to easily break each block by hand by, for example, dividing the frozen food into blocks of a certain amount, and making continuous sweetfish with the thin pieces of each block.
上述した糖類、油脂又は気泡はいずれか一種類を混入す
るだけでも包丁による切断を容易にする効果はあるが、
これらのうち適宜の二種類を組み合せて混入したり，又
はこれら三種類を一緒に混大した場合には、より一層包
丁の刃か入り易くなり、また、手で容易に割ることもで
きる。Mixing just one of the above-mentioned sugars, fats and oils, or air bubbles has the effect of making cutting with a knife easier, but
When a suitable combination of two of these types is mixed in, or when these three types are mixed together, it becomes easier to penetrate the blade of a kitchen knife, and it can also be easily broken by hand.
本発明に適用される食品は，液状またはペースト食品に
限られず，固形食品、米飯類、水産物、畜産物加工品な
ど種々の冷凍食品に幅広く適川することかできる。Foods to which the present invention can be applied are not limited to liquid or paste foods, but can be broadly applied to various frozen foods such as solid foods, cooked rice, marine products, and processed livestock products.
例えば、液状またはペースト食品としては、カレー、シ
チ，１−，スープ、ソース類、味噌汁などに適用できる
。For example, as liquid or paste foods, it can be applied to curry, shichi, soup, sauces, miso soup, etc.
また、液状のものを加熱して固形化する食品としては、
卵焼き、オムレツ、ミートローフ、お好み焼き、ホット
ケーキなどにも適用できる。In addition, foods that are made solid by heating liquids include:
It can also be applied to fried eggs, omelets, meatloaf, okonomiyaki, pancakes, etc.
水産物・畜産物加工品としては，まぐろ，イカ，エビ、
ほたて貝柱、ツナ、牛肉，豚肉、鳥肉、ずつ身などを原
料とした加工品に適用できる。Processed marine and livestock products include tuna, squid, shrimp,
It can be applied to processed products made from scallops, tuna, beef, pork, poultry, zutsumi, etc.
これらの液状またはペースト食品や液状のものを加熱し
て固形化する食品及び水産物・畜産物加工品の場合には
、前記糖類、油脂、気泡のうちｌ！！知以上を充填する
。In the case of these liquid or paste foods, foods that solidify liquids by heating, and processed marine and livestock products, l! ! Fill in more than you know.
また、この発明をチャーハン，ピラフ、チキンライス，
おこわ、すしなどの米飯類に適用する場合には、前記糖
類，油脂のうちｌ：！４類以上を添加し、次いで．Ｊｌ
ｌ向に応じて調理済みの肉などの具材を混合すればよい
．
このように糖類、油脂、気泡のうち１種類以上か添加さ
れた食品は，装などに密封された後凍結され、或は、所
定形状の型枠に流し込むことにより行われる．
また、第１図に示すように、直方体状のブロック体ｌの
間にＶ字或は凹状の切＃Ｉ２を形成することで、該冷凍
食品を手ても簡単に割ることが可能となる．
上記冷凍食品を所定の形状に成形する場合には、この戊
形体の大きさ（体積）は、食品の１４類によって異なる
が，用いられる現場が家庭であることを考慮すれば、そ
の体積は１００〜５０００ｃｍ”程度か適当である．こ
のように型枠にて或形した後、−４０℃で急速に凍結し
，型枠から成形体を取り出すことで全工程を終了する。In addition, this invention can be used for fried rice, pilaf, chicken rice,
When applied to cooked rice such as rice and sushi, among the sugars and fats listed above, l:! Add 4 or more types, and then. Jl
You can mix ingredients such as cooked meat according to the direction. Foods to which one or more of sugars, fats and oils, and air bubbles have been added are sealed in packaging and then frozen, or poured into molds of a predetermined shape. Further, as shown in FIG. 1, by forming a V-shaped or concave cut #I2 between the rectangular parallelepiped blocks 1, it becomes possible to easily break the frozen food by hand. When molding the above-mentioned frozen food into a predetermined shape, the size (volume) of this oval body differs depending on the 14 types of food, but considering that the place where it is used is the home, the volume is 100%. The length is approximately 5,000 cm" or so. After being shaped in a mold in this manner, it is rapidly frozen at -40°C and the entire process is completed by taking out the molded body from the mold.
勿論、成形を必要としない場合には、上記液状等の食品
を包装袋内に入れて密封した後、これを−４０゜Ｃで急
速に凍結すればよい．尚、卵焼きなどの固形食品の場合
には、子め食晶材料を液状又はペースト状としておき、
これに糖や油脂又は気泡などを混入した後，場合によっ
ては具材を混合し，これを型枠に流し込んで焼くか又は
シート状に焼いてから巻き込んで或形し，−１−．述と
同様−４０℃で棟結する．また、チャーハンやピラフな
どの米飯類は、米を所定濃度の糖液に一定時間浸積させ
てから加熱、調味するか，又は先に米を加熱・乾燥・膨
化龍どの処理を施してから糖液に浸漬させ、その後調味
する．そして、調味済みの米を、例えば、上述の液状食
品と同様の手段で成形若しくは包装した後、これを−４
０℃で凍結する．
さらに、水産物や畜産物の場合には、所定の材料を混合
した後，ａ類の添加、油脂の添加、油脂を乳化してから
添加，或は、気泡の混入等の作業を単独或は混合して用
い、その後、− ４ ０ ’Ｃで凍結する．上述のよう
にして得られた冷凍食品は内部の氷結晶のサイズが小さ
く，また、気泡等の混入によって窄隙か形成されるため
，−１８℃程度の凍結温度でも許通の包丁で容易に切る
ことができ、これを直接電子レンジ等で加熱することが
可能となる．
以ｒ、本９．＃１の実施例を説明する．〔実施例ｌ〕
玉ねき６００ｇを４０ｇのバターや２０ｇのヘッドを用
いて茶色になるまでいため，これをスープに混合して約
２時間ほど煮込む．このスープは、スープストック１５
００ｇ，にんにくｌｏｇ，ショウガｌＯｇ，ワイン５０
ｇ．コショウｌｇ，ビーフエキス３０ｇ，ケチャップ４
０ｇを煮込んで作られている．
一方、バター２０ｇ，へ・ンド４０ｇ，小麦粉４０ｇを
茶色になるまでいため，これにカレーパウダー２０ｇを
入れて軽くローストした後、これにチャツネ２０ｇ，カ
ラメル４ｇを入れたものを、上記２時間煮込んだスープ
に加え、さらに１時間煮込む。Of course, if shaping is not required, the above-mentioned liquid food may be placed in a packaging bag, sealed, and then rapidly frozen at -40°C. In addition, in the case of solid foods such as tamagoyaki, the child food crystal material should be kept in liquid or paste form.
After adding sugar, oil, fat, air bubbles, etc. to this, and depending on the case, mixing ingredients, pouring this into a mold and baking it, or baking it into a sheet shape and rolling it into a certain shape, -1-. As mentioned above, it is cured at -40℃. In addition, for cooked rice such as fried rice and pilaf, rice must be soaked in a sugar solution of a specified concentration for a certain period of time before being heated and seasoned, or the rice must first be heated, dried, puffed, etc. and then treated with sugar. Soak in liquid, then season. The seasoned rice is then molded or packaged in the same manner as the liquid food described above, and then
Freeze at 0℃. Furthermore, in the case of marine products and livestock products, after mixing the specified ingredients, operations such as adding type a, adding oils and fats, emulsifying oils and fats before adding them, or adding air bubbles can be carried out singly or in combination. and then freeze at -40'C. The frozen food obtained as described above has small ice crystals inside, and gaps are formed due to the inclusion of air bubbles, so even at freezing temperatures of around -18°C, it can be easily frozen with an approved knife. It can be cut into pieces and heated directly in a microwave oven. Hereafter, Book 9. An example of #1 will be explained. [Example 1] 600 g of onions are roasted using 40 g of butter and 20 g of head until brown, then mixed with soup and simmered for about 2 hours. This soup has a soup stock of 15
00g, log of garlic, lOg of ginger, 50g of wine
g. 1g pepper, 30g beef extract, 4g ketchup
It is made by boiling 0g. Meanwhile, boil 20g of butter, 40g of flour, and 40g of wheat flour until brown, add 20g of curry powder, roast lightly, add 20g of chutney, and 4g of caramel, and simmer for the above 2 hours. Add to the soup and simmer for another hour.
次いで、この煮込み液に生クリーム５０ｇを加えた後、
該煮込み液を５゜Ｃ前後に保ったまま６０秒間高速攪拌
し、該煮込み液の体積の１０％程度の気泡及び適宜量の
油脂を混入し、４×７×２０ｃｍの型枠に流し込んだ後
，エアブラスト方式て−４０℃にて急速凍結し、総量１
２５０ｇのカレー凍結品の試料ｌを得た。Next, after adding 50g of fresh cream to this stew liquid,
The stewed liquid was stirred at high speed for 60 seconds while being maintained at around 5°C, air bubbles of about 10% of the volume of the simmered liquid and an appropriate amount of oil and fat were mixed in, and the mixture was poured into a 4 x 7 x 20 cm mold. , rapidly frozen at -40℃ using air blast method, total amount 1
A sample 1 of 250 g of frozen curry product was obtained.
一方，Ｅ記試料ｌとは別に、材料は全く同一であるが、
混入されるものが気泡てはなく油脂を入れたカレー凍結
品の試料２を得た．
このようにして得た試料１．２と、市販のレトルトカレ
ー凍結品の包丁による切断荷重のパネルテストの結果を
比較したところ、別表１に示すとおり，パネラーによる
５段階評価の評点の荷重平均値は、本実施例の試料ｌか
３．６６ポイントであり、また、試料２か３．０４ポイ
ントであったのに対し，市販のレトルトカレーは２．２
２ポイントてあった．
また、上記パネラーテストで得られた試料１の切断強度
は７．３ｋｇであり、試料２の切断強度は１０．２ｋｇ
であるのに対し、市販のレトルトカレーでは．１３．０
ｋｇであった．尚、条件はいずれも切断温度−１８℃，
断面積２１ｃｍ”（３Ｘ７ｃｍ）の成形品である．
また、上記試料１．２と，市販のレトルトカレー凍結品
とを第１［：ｌＪに示すような形状に或形し、これを手
で割った場合における切断荷咀のパネルテスト結果を比
較したところ、別表２に示すとおり，パネラーによる５
段階評価の評点の荷重平均値は，本実施例の試料ｌが４
．８２ポイントであり，また、試料２か４．１４ポイン
トであったのに対し、市販のレトルトカレーは２．９２
ポイントであった．尚、条件はいずれも切断温度ｌ８゜
Ｃ、切溝部分で切断された断面積は１０．５ｃｍ２ （
１．５ｘ７ｃｍ）の戊形品である．
これらのパネルテストからも明らかなように、気泡及び
油脂か混入された本実施例の試料１及び油脂のみか混入
された試料２は、市販のレトルトカレー凍結品と比較し
ていずれも小さな力で切断か容易なことが理解される．
（実施例２）
全卵２００ｇに対してソルビット２０ｇ、上白糖Ｌｏｇ
、牛乳１０ｇ．その他調味料を添加すると共に、これに
気泡を混合し、３５Ｘ１３ｃｍの型枠に流し込んで５ｍ
ｍ厚に焼威した．この場合，上記気泡は，焼成前の混合
液の体積の３０％を混合した。On the other hand, apart from Sample I in E, the materials are exactly the same, but
Sample 2, a frozen curry product, was obtained in which the contaminant was not air bubbles but fat and oil. When we compared sample 1.2 obtained in this manner with the results of a panel test of the cutting load of a commercially available frozen retort curry product using a kitchen knife, we found that the weighted average of the five-level evaluation by the panelists was as shown in Attached Table 1. was 3.66 points for sample 1 of this example, and 3.04 points for sample 2, whereas commercially available retort curry was 2.2 points.
There were 2 points. In addition, the cutting strength of sample 1 obtained in the above panel test was 7.3 kg, and the cutting strength of sample 2 was 10.2 kg.
In contrast, commercially available retort curry. 13.0
It was kg. The conditions are cutting temperature -18℃,
It is a molded product with a cross-sectional area of 21 cm" (3 x 7 cm). In addition, sample 1.2 and a commercially available frozen retort curry product were shaped into the shape shown in No. 1 [:lJ, and this was broken by hand. A comparison of the panel test results for cutting loads in the following cases revealed that the panelists' 5
The weighted average value of the graded evaluation score is 4 for sample l in this example.
．． The score was 82 points, and while sample 2 was 4.14 points, commercially available retort curry was 2.92 points.
That was the point. The cutting temperature was 18°C in all cases, and the cross-sectional area cut at the kerf was 10.5cm2 (
It is a hollow-shaped item (1.5x7cm). As is clear from these panel tests, sample 1 of this example, in which air bubbles and oil were mixed, and sample 2, in which only oil was mixed, both had a smaller force than the commercially available frozen retort curry product. It is understood that cutting is easy. (Example 2) 20g of sorbitol and Log of caster sugar for 200g of whole eggs
, milk 10g. Add other seasonings, mix air bubbles with this, pour into a 35 x 13 cm mold and 5 m long.
It was incinerated to a depth of m. In this case, the bubbles accounted for 30% of the volume of the mixed liquid before firing.
次いで、シート状の卵焼きを巻き込んでから−４０℃で
急速凍結し、卵焼きの試料３を得た．一方、全卵２００
ｇに対して上白ｌ１０ｇ、牛乳ｌｏｇ，その他調味料を
添加すると共に、これに気泡を混合し、３５Ｘｌ３ｃｍ
の型枠に流し込んで５ｍｍ厚に焼成した．
次いで，シート状の卵焼きを巻き込んでから−４０℃で
急速凍結し，卵焼きの試料４を得た．これら試料３．４
と通常の凍結された玉子焼きの切断荷重を調べたところ
，試料３は７．０ｋｇ．試料４は１３．０ｋｇてあるの
に対し、通常の凍結された玉子焼き１５，Ｏｋｇ以上で
あった．
尚、これらの各試料は、直径４．５ｃｍのｒＩＲ面ｔａ
１６ｃｍ”の円柱形のものであり、切断温度は−１８℃
であった。Next, a sheet of tamagoyaki was rolled up and quickly frozen at -40°C to obtain tamagoyaki sample 3. On the other hand, 200 whole eggs
Add 10g of white flour, log of milk, and other seasonings to g, mix air bubbles to it, and make a 35Xl3cm
It was poured into a mold and fired to a thickness of 5 mm. Next, a sheet of tamagoyaki was rolled up and quickly frozen at -40°C to obtain tamagoyaki sample 4. These samples 3.4
When we investigated the cutting load of normal frozen tamagoyaki, sample 3 was 7.0 kg. Sample 4 weighed 13.0 kg, whereas normal frozen tamagoyaki weighed 15.0 kg or more. Note that each of these samples has an rIR surface ta with a diameter of 4.5 cm.
16cm" cylindrical shape, cutting temperature is -18℃
Met.
〔実施例３〕
木４００ｇに対してソルビット４０ｇ，食塩４ｇ？混合
した溶液中に、水洗いした生米を３時間浸漬し，引きＥ
げた後、炊飯した．
そして、この飯にバターで予めいためた玉ねぎや鳥ひき
肉などの具材を混合し、７Ｘ７Ｘ２０Ｃｍの型枠に入れ
て成形した後．−４０゜Ｃで急速凍結し、チキンライス
の凍結試料を得た．このようにして得られたチキンライ
スの凍結試料と通常に凍結されたチキンライスとの切断
荷重を調べた結果，前者の荷重は９．０ｋｇであるのに
対し、後者の荷重は１５．０ｋｇ以上であった．尚，こ
れらの各試料の断面積は４９ｃｍ”（７Ｘ７ｃｍ）であ
り、切断温度は−１８℃であった．
（実施例４）
卵黄２０ｇ、食酢（＃度４．２）３０ｇ，ナタネ油１５
０ｇ．食塩４ｇを混合して乳化させたものに，ツナオイ
ル漬３００ｇ．ａアルコール類５０ｇ、玉ねぎのみしん
切り５０ｇをよく混合し，これを４Ｘ７Ｘ２０ｃｍの型
枠に入れて威形した後、−４０℃で急速棟結し、ツナフ
ィリング凍結試料を得た．
このようにして得られたツナフィリンク凍結試料と通常
に凍結されたツナフィソング凍結試料との切断荷重を調
べた結果、前者のものは８．０ｋｇであるのに対し、後
者のものは１５．．ｏｋｇ以上であった．尚、これらの
各試料の断面積は１７．５ｃｍ” （７ｘ２．５ｃｍ
）であり、切断温度は−１８℃であった．
（発明の効果）
以上説明したように、本発明（係る冷凍食品及びその製
造方法によれば，−１８℃程度の凍結状態のままでも汀
通の包丁でｗＭ単に切ることができ、また、形状によっ
ては容易に手で割ることがてきる．
それ故、この冷凍食品から必要な量を任意の大きさに切
り取り、これを電子レンジ等で加熱するだけの操作で、
必要なときに必要な人数分の調理品を容易に得ることか
できると共に，残った冷凍食品は、解凍・半解凍される
ことなくそのまま冷凍保存されるため、その取扱いが従
来のものに比べて極めて簡単である他、味や風味が損な
われるということもなく、安定した品質を保持すること
かできる等、幾多の優れた効果を奏する．（以ド，余白
）[Example 3] 40g of sorbitol and 4g of salt for 400g of wood? Soak the washed raw rice in the mixed solution for 3 hours, and
After cooking, I cooked the rice. Then, ingredients such as onions and ground chicken that had been pre-heated with butter were mixed with this rice, and the mixture was placed in a 7 x 7 x 20 cm mold and shaped. A frozen sample of chicken rice was obtained by rapid freezing at -40°C. As a result of examining the cutting load between the frozen sample of chicken rice obtained in this way and normally frozen chicken rice, the load of the former was 9.0 kg, while the load of the latter was over 15.0 kg. Met. The cross-sectional area of each of these samples was 49 cm" (7 x 7 cm), and the cutting temperature was -18°C. (Example 4) 20 g of egg yolk, 30 g of vinegar (degree #4.2), 15 g of rapeseed oil
0g. Add 300g of tuna oil to the emulsified mixture of 4g of common salt. a. 50 g of alcohol and 50 g of chopped onions were mixed well, placed in a 4 x 7 x 20 cm mold, and then molded rapidly at -40°C to obtain a frozen sample of tuna filling. As a result of examining the cutting load of the thus obtained Tuna Filink frozen sample and the normally frozen Tuna Fisong frozen sample, the former was 8.0 kg, while the latter was 15.0 kg. ．． It was over okg. The cross-sectional area of each of these samples is 17.5cm” (7x2.5cm
), and the cutting temperature was -18°C. (Effects of the Invention) As explained above, according to the present invention (the frozen food and the method for producing the same), even in a frozen state of about -18°C, it can be easily cut with a standard kitchen knife, and the shape Depending on the type of food, you can easily break it by hand.Therefore, all you have to do is cut the desired amount from this frozen food into desired sizes and heat it in a microwave oven.
In addition to making it easy to prepare food for the required number of people when needed, leftover frozen food can be stored frozen without being thawed or partially thawed, making handling easier compared to conventional methods. In addition to being extremely simple, it has many excellent effects, such as maintaining stable quality without sacrificing taste or flavor. (below, margin)
第１図はこの発明の一実施例に係る冷凍食品の一或形例
を示す斜視図である．
（符号の説明）
■・・・ツロンク体
２・・・切溝FIG. 1 is a perspective view showing an example of a frozen food according to an embodiment of the present invention. (Explanation of symbols) ■...Turonku body 2...kerf
Claims (2)
含有し、冷凍状態で容易に切断可能な冷凍食品。(1) A frozen food that contains at least one of sugars, fats and oils, and air bubbles and can be easily cut in a frozen state.
上を添加する工程と、必要に応じて具材を混合する工程
と、これらの工程で得られたものを凍結させる工程と、
を含む冷凍食品の製造方法。(2) a step of adding one or more types of sugars, fats and oils, and air bubbles to food materials; a step of mixing ingredients as necessary; and a step of freezing the product obtained in these steps;
A method for producing frozen food including.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1302002A JPH03164156A (en) | 1989-11-22 | 1989-11-22 | Frozen food and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1302002A JPH03164156A (en) | 1989-11-22 | 1989-11-22 | Frozen food and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03164156A true JPH03164156A (en) | 1991-07-16 |
Family
ID=17903702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1302002A Pending JPH03164156A (en) | 1989-11-22 | 1989-11-22 | Frozen food and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03164156A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008507959A (en) * | 2004-07-27 | 2008-03-21 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Aerated food products containing hydrophobins |
| JP2008286516A (en) * | 1998-09-25 | 2008-11-27 | Mitsubishi Electric Corp | Freezer/refrigerator |
| JP2012231693A (en) * | 2011-04-28 | 2012-11-29 | Tablemark Co Ltd | Method for producing okonomiyaki (vegetable-filled pancake) good in texture |
| JP2012231689A (en) * | 2011-04-28 | 2012-11-29 | Tablemark Co Ltd | Method for producing okonomiyaki (vegetable-filled pancake) giving good volume-rich sense |
| US9115349B2 (en) | 2008-10-16 | 2015-08-25 | Conopco, Inc. | Hydrophobin solution containing antifoam |
| JP2019097496A (en) * | 2017-12-04 | 2019-06-24 | 味の素株式会社 | Solid seasoning food and manufacturing method therefor |
-
1989
- 1989-11-22 JP JP1302002A patent/JPH03164156A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008286516A (en) * | 1998-09-25 | 2008-11-27 | Mitsubishi Electric Corp | Freezer/refrigerator |
| JP2008507959A (en) * | 2004-07-27 | 2008-03-21 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Aerated food products containing hydrophobins |
| JP4723581B2 (en) * | 2004-07-27 | 2011-07-13 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Aerated food products containing hydrophobins |
| US8206770B2 (en) | 2004-07-27 | 2012-06-26 | Conopco, Inc. | Frozen products |
| US9115349B2 (en) | 2008-10-16 | 2015-08-25 | Conopco, Inc. | Hydrophobin solution containing antifoam |
| JP2012231693A (en) * | 2011-04-28 | 2012-11-29 | Tablemark Co Ltd | Method for producing okonomiyaki (vegetable-filled pancake) good in texture |
| JP2012231689A (en) * | 2011-04-28 | 2012-11-29 | Tablemark Co Ltd | Method for producing okonomiyaki (vegetable-filled pancake) giving good volume-rich sense |
| JP2019097496A (en) * | 2017-12-04 | 2019-06-24 | 味の素株式会社 | Solid seasoning food and manufacturing method therefor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US10244770B2 (en) | Method for producing dried food | |
| US3264121A (en) | Production of dehydrated meat and vegetable salads | |
| JPH03164156A (en) | Frozen food and production thereof | |
| EP0371725B1 (en) | Method of preparing a food product | |
| JP3434482B2 (en) | Molded food mainly composed of shark meat and method for producing the same | |
| JP6445766B2 (en) | Frozen food and method for producing frozen food | |
| US3041178A (en) | Process for preparing an edible clam product | |
| KR101637238B1 (en) | Preparation of cut-up rice cake sausage mingled with bulgogi | |
| JPH01228427A (en) | Fats and oils composition and production thereof | |
| JP3975632B2 (en) | Freeze-heat-treated molded foods containing granular ingredients and process for producing the same | |
| RU2005127854A (en) | READY KIT FOR PREPARING FOOD | |
| RU2797860C1 (en) | Dolma with shrimp meat | |
| JPH0884572A (en) | Pork cutlet dish | |
| JP2018000086A (en) | Molded ground-meat processed food having enhanced irregularities on the surface | |
| KR100481752B1 (en) | A hambuger patty added the powder of chestnuts | |
| KR20020091105A (en) | Foods having laminated structure and foods for packing | |
| Holmes et al. | Heat transfer and temperature of foods during processing | |
| JPH0223850A (en) | Processed chicken food and production thereof | |
| US2942981A (en) | Process for producing smoked cereal food | |
| JP2020054261A (en) | Method of producing japanese pancake (okonomi-yaki) | |
| JPS5944027B2 (en) | How to make korotsuke base | |
| JP2020092619A (en) | Frozen daily dish and manufacturing method thereof | |
| JPS5820674A (en) | Steamed burger package and its manufacture | |
| JP2000166513A (en) | Hamburg steak-like food | |
| JP3039505U (en) | Teriyaki-style fish meat food |