JPS59179031A - Preparation of frozen ingredient - Google Patents

Abstract

PURPOSE:To obtain ingredients for rice, etc., which can be used easily and satisfactorily without necessitating preparatory treatment in the home, by cutting food raw materials such as meat, fish, shellfish, fresh vegetables, etc. to a proper size, frying in oil for a short time to effect the dehydration at the surface, and freezing the product. CONSTITUTION:Food raw materials such as meat, fish, shellfish, its processed product, and fresh vegetables, etc. are cut to proper size, and the cut raw materials are properly combined together and fried in oil one meal at a time or collecting several meals, or the individual raw material is fried separately, and packed in an amount of one meal or several meals. When the frying is carried out under the condition to penetrate the heat and the oil to the core part of the raw material, the original character of the material is lost, and accordingly, the materials should be fried under the condition to effect the thermal dehydration of only the surface layer of the material and to form an oil film to the surface. Ingredients of noodles, rice, etc. which can be used easily without necessitating the preparatory treatment in the cooking at home can be obtained without causing the freeze denaturation and the rapid deterioration after thawing.

Description

【発明の詳細な説明】 本発明は畜肉魚介類並びにそのＶＤ工品、及び生鮮野菜
類等の異類を、それぞれの待ち味を宇かした状態で長期
保存する方法に関し、その目的とするところに、鰻類、
米飯類等を茶庭等で調理する際、下ごしらえの手間を要
せす、簡便かつ渦足しでオリ用でさる異類を提イ共する
ことに、める。[Detailed Description of the Invention] The present invention relates to a method for long-term preservation of meat, fish and shellfish, their VD products, and fresh vegetables in a state that preserves their respective tastes. , eel,
When cooking cooked rice etc. in a tea garden, etc., it is possible to easily prepare different kinds of food by adding a whirlpool, which requires time and effort for preparation.

〒に来、異類の保存処理法としで、熱風乾燥、凍結乾燥
あるいｆま調理後加圧加熱法等が冥施されているが、い
ずれも具本来の持ち味の多（を放棄することにより、代
償として長期保存性をイ与でいるものである。Since then, different types of preservation methods have been used, such as hot air drying, freeze drying, and pressurized heating after cooking, but all of these methods remove many of the ingredients' original characteristics. In return, long-term shelf life is granted.

最近普及しできた冷凍処理法ｆこよれば、微生物増殖や
老化等を強（抑制できるが、長１１Ａ保存中の凍結変性
すなわち冷凍焼け、部分乾煩収び水晶の成長ｆこよる組
織劣化、退色等の問題かあった。生鮮野菜類を凍結前に
ブランチ／り処理する方法［ユ、酵素イこよる品質劣化
合防ぐために（ま有効であるが、酵素を失活せしめるに
必要なブランチング処理ｆこより、生鮮野菜の食味Ｉ生
か大さく変化し、更にン東結保存中の部分乾燥等による
組織臭化も大さく、解凍調理後ｆこ（ま、具本来の持ち
味の多くを失ｔうものて゛あった。又ン火に吉する際、
２尺衣（アイスクレーズ）を施す方法によれば、丸ごと
の魚の如き足形的で表面積の小ざい右のにつぃでは冷凍
呪けや表面乾燥を有効に防止できるが、食べ易い大さぎ
に裁断された異類で１１．形肪が不定形のものが多く、
表面積が極めで大きいので、均一な氷衣を加すことが困
難である。The recently popular freezing treatment method can strongly suppress microbial growth and aging, but it also causes freeze degeneration (ie, freezer burn), partial drying, and tissue deterioration due to crystal growth during storage. There were problems such as discoloration.The method of blanching/reprocessing fresh vegetables before freezing [Yu, in order to prevent quality deterioration caused by enzymes] (although it is effective, blanching is necessary to deactivate enzymes). As a result of this processing, the taste of fresh vegetables changes significantly, and in addition, tissue odor due to partial drying during storage is also significant, and after thawing and cooking, the taste of fresh vegetables (well, many of the ingredients' original flavors are lost). There was a fish. When I wished for good luck with the fire again,
According to the method of applying ice cream, it is possible to effectively prevent freezing and drying of the surface of the fish, which have a foot shape like a whole fish and have a small surface area, but it is possible to effectively prevent freezing and drying of the surface of the fish. 11. Many have irregularly shaped fat.
Because the surface area is extremely large, it is difficult to apply a uniform ice coating.

ざらに、従来の冷凍法で１よ、解凍後急】Ｚ（２黴生物
増殖等（こよる品質劣化を生じ、解凍しでかし販売する
場合や家庭等で解凍し時間が、１過して力）も使用する
場合には不都合であツＴこ。However, with the conventional freezing method, 1) rapid growth after thawing) (2) mold growth, etc. (this causes quality deterioration, and when thawing and selling or at home, thawing takes more than 1 hour) It is inconvenient if you also use it.

本発明１まこれらの問題点を解決した新規な異類のＩ令
凍、去に関するものである。The present invention 1 relates to a new type of ice cream that solves these problems.

本弁明で使用される異類（ユ広範囲（こ亘Ｑ１例えば生
鮮野菜類としで、キュウリ、レタス、キャベツ、ニンジ
ン、ハクサイ、ホウレンソウ、グイコン、カブ、ゴボウ
、タマネギ、ナス、ピーマノ、コ７ンナ、シュンキク、
ミツノく、シ゛〕、セ１ノ、セロリ、ネキ、ニラ、ワケ
ギ、ワサビ、ニンニク、アリツキ、アスパラガス、タケ
ノコ、ユリ、オクラ等、キノコ類としで、シイタケ、１
ノキクケ、ヒラタケ、ナメコ、７・ンシュルーム、マイ
フケ、マンフケ、ホンシメジ、ナラフケ、ムキタケ、ノ
＼ソタケ、ホウ六〜タケ等、海草類として、マコンブ、
ｊ＼ロロコンブ、ワカメ、モスク、青／す、オコノリ等
、畜肉魚介類並びｆこその加工品としで、午因、プクレ
払ハム、ベーコン、ソーセージ、ヒンジ内、馬［勾、イ
ノシシ図、スツポン因、鯨１勾、４肉、キジ肉、シチメ
ンチョウ丙、カモ肉、ツク因、ノコレイ肉、ヒラメ肉、
マグラ因、クラコ、ホウポウ因、メバル図、ハゼ肉、カ
ソオ閤、マグロ因、マク゛イ肉、アジ肉、カジキ因、ア
ナゴβコ、フナ（８）、イワシ肉、エイ［勾、カマボコ
、エビｐ〕、カニ因、クコ肉、イカ肉、アサリ肉、ホタ
テカイ因、アワビ［交］、サザエ肉等が掲げられる。A wide range of different types (Konwata) used in this defense, such as fresh vegetables, cucumbers, lettuce, cabbage, carrots, Chinese cabbage, spinach, guikon, turnips, burdock, onions, eggplants, green peppers, Chinese chrysanthemums, ,
Mitsunoku, shiitake, celery, chive, chive, spring onion, wasabi, garlic, apricot, asparagus, bamboo shoot, lily, okra, etc., mushrooms, shiitake, 1
As seaweeds, such as Nokikuke, Oyster mushroom, Nameko, 7. Nshroom, Maifuke, Manfuke, Honshimeji, Narafuke, Mukitake, No\Sotake, Houroku~take, etc., Macomb,
j＼ Loro kelp, seaweed, mosque, blue/su, okonoori, etc., processed products include meat, seafood, horse kelp, pukure ham, bacon, sausage, hinges, horses, wild boar, stupon, etc. , 1 piece of whale meat, 4 pieces of meat, pheasant meat, turkey meat, duck meat, tsukuin, seaweed meat, flounder meat,
Magura cause, Craco, Houpou cause, Rockfish map, Goby meat, Blackfish meat, Tuna cause, MacKui meat, Horse mackerel meat, Marlin cause, Conger β, Crucian carp (8), Sardine meat, Stingray [Kagashi, Kamaboko, Shrimp p] , crab meat, goji meat, squid meat, clam meat, scallop meat, abalone meat, turban shell meat, etc.

これらの異類をり・要により洗浄後、喫食（二便利な大
さξ１こ裁断する。なお野菜類（こお（・て（ユ軽し１
ブランチ／グ処理を施しで近、良いが、本発明では省略
して理しつかえない。After cleaning these foreign items, cut them into 2 convenient size pieces for consumption.
Although it would be better to perform branch/group processing, it cannot be omitted in the present invention.

裁断した異類を適宜組８でで、１食分若しく（ユ数食分
子とめで油揚処理するか、ある（＼（ま個々の具を油揚
処理した後、１食分若しく（ま牧舎分宛よとσ）で色装
置−乙。Cut the different ingredients in Group 8 as appropriate, and either fry them in a tofu for one meal or several servings, or fry them in tofu for one meal or (or send them to the ranch). and σ) and color device-B.

本発明で１ま油＋Ａ処理条件が重要である。In the present invention, 1 soybean oil + A treatment conditions are important.

油揚処５１時に、異類の中心部まで芦（及びＨ指が浸透
するような条件で１ま、具不只の特注を失なうことにな
るので、典表層部のみが加夙脱水さ）１、油脂被月莫が
形成するようｆｉ条件ｆ８：設定する２・要がある。At 51 o'clock in the aburaage place, only the surface layer is added and dehydrated, because under the condition that the reed (and H finger) penetrates into the center of the tofu, you will lose the special order. It is necessary to set fi condition f8: 2 so that oil and fat cover is formed.

この条件１．ｔ、具の種類、形肋イこよ「）犬さく異な
るが、例えｔｆ　’Ｊｊ’采類や厚だ約２ｍｍ程度の肉
類で）ＪｌＳつ１７０″Ｃの油脂中で略２０〜４０秒間
厚ざ約１ｃｎ＋で（ユイつ１〜３分処理すれば良い。油
脂の７ＩＩ！！度が］７０°Ｃよりイ后い場合では処理
時間を相応（こ延長する必要がある。This condition 1. t, type of toppings, shape, etc. (The size and shape of the ingredients may vary, but for example, if you are using tf 'Jj' meat or meat with a thickness of about 2 mm), boil it in 170"C oil and fat for about 20 to 40 seconds. It is sufficient to process for 1 to 3 minutes at about 1 cn+. If the temperature of the oil or fat is higher than 70°C, the processing time may need to be extended accordingly.

このよう「こ貝類を処理すること１こよＱ１ン采芹吉斐
１生及び解凍後品温が上昇した場合の急速劣化等に列す
る抵抗１生を獲得するのである。In this way, processing of molluscs results in resistance levels comparable to rapid deterioration when the product temperature rises after thawing.

この理由は明らかではないが、次の憬に１像される。The reason for this is not clear, but it can be seen in the following example.

すなわち、異類の表面組織が高温油脂で短時閘加熱処理
されることにより、表面組織の酵索夫活や微生物の殺菌
が竹なわれるとともに、表面組織に形成された脱水油脂
層が、具の中ｌＬｒ−と表面間の水や酸素の移動を遮断
−４−ることやその他の未知要因とが複合的に作用して
、本発明の［］的が達成されるので（ユないかと考えた
。In other words, by heating a different type of surface structure with high-temperature oil and fat for a short time, the fermentation activity and sterilization of microorganisms on the surface structure are inhibited, and the dehydrated oil and fat layer formed on the surface structure improves the quality of the ingredients. The object of the present invention is achieved through the combined action of blocking the movement of water and oxygen between the medium and the surface and other unknown factors. .

なお、本発明で使用する油脂は、不胞オロ脂肪酸の含有
量が少ないものが、長期保存目的により適合する。Note that the fats and oils used in the present invention that have a low content of unfouled orofatty acids are more suitable for long-term storage purposes.

以下実施例ｆこより説明する。Example F will be explained below.

実施例］ ぎやえんどうの節を除いて半分に切ったもの約７（＜、
生しいたけの五の部分をｔつ５Ｌｒ１ｍ平方に切っｒこ
もの３．つｉｏ、ｚ、あく＠きし１こたけのこそ約３ｍ
ｍ角に切っ１こもの約５０ｇ、鶏のもも内？巾Ｓ、つ１
．５〜２Ｃｍ、厚ご約１ｃＶこそぎ切りしｔこ後間味液
１こ浸漬したちの８０ｇを、Ｘ、り１７０″Ｃの■ラグ
、山中で、それそイ’−３０’Ｌｌ・、３０秒、２０沙
及び２分間泊（易処理し冷えでか１つポリプロピレン袋
に脱メ、乙圭寸して一人前相轟分とした。次いで液体窒
素を吹きつけで瞬間凍結し、−２０°Ｇの冷凍呈で約２
ケ月間保存後取ったし、ｌ由ンツめ４・Ｘ・腔してラー
メンの具としで第１」用しＴこところ、籍食竿な具を用
いて直守妾ン由炒めと治長里したちの【こ比べ食味的に
（ユとんど遜色なかった。Example] Giya peas cut in half without the knots (<,
3. Cut the fresh shiitake mushrooms into 5Lx1m squares.3. Tsuio, z, Aku@Kishi 1 kotake is about 3m long
Approximately 50g of 1 piece cut into m cubes, inside of chicken thigh? Width S, Tsu 1
．． 5-2cm, about 1cV thick, scraped and soaked 80g in 1 drop of interstitial liquid, then put it on a 170''C rag in the mountains, about 30'-30'Ll., 30 20 seconds, 2 minutes and 2 minutes of cooling (easy to handle, remove from the cold one into a polypropylene bag, cut it to size and make a single serving). Next, flash freeze it by spraying with liquid nitrogen and freeze it at -20°C. Approximately 2 in freezing temperature of G
After storing it for several months, I took it out and used it as an ingredient for ramen. In terms of taste, it was almost as good as Satochi's.

なお上記実施例に対する対叩１クリとしで１．山場処理
ａせず他１ま上記実施（＋：Ｉと目標に３行なった典に
ついで同揉に調理試食しＴコところ、膣・味、食味、外
観とも上言己冥施例より４各段Ｃ二劣っていた。Note that the comparison with the above example is 1. The above was carried out without processing the mountain (+: I and the goal was 3 times), and then I tried the cooking test and found that the vagina, taste, taste, and appearance were 4 each based on the above example. I was inferior to Dan C2.

１；力但イシリ２ ｆ−のす４ノ゛ミを１〜２ｃ＋＋＋角に切ったもの約６
０ｇ。1; Chikaratan Ishiri 2 F-4 squares cut into 1-2c+++ squares Approximately 6 pieces
0g.

きくりげを水で戻しｔこ後、２〜３ｃｉ平方に切ったも
のＳト月０．；　、　７７（点うすらの卯コ個、１五う
れん草を約３〜４ｃｍ巾に切ったもの約２０ｇ、生しい
にけの笠の部分を＆′ｊ　５　ｔｎｒｎ巾ｆこ切ったも
の約１（Ｊｇ　を、Ｋつ１８０℃のサラダ曲中で、それ
ぞれ１分、１０秒、２０秒、５秒及び３０秒間油揚処理
し、冷えてからポリプロピレン袋に脱気密封して一人前
イＵ当分とした。After soaking the wood ear mushrooms in water, cut them into 2-3cm square pieces. , 77 (1 piece of Tenusura no Uko, 15 Japanese spinach cut into 3-4 cm wide pieces, about 20 g, fresh shiitake mushrooms cut into 5 cm wide pieces) 1 (Jg) was deep-fried for 1 minute, 10 seconds, 20 seconds, 5 seconds, and 30 seconds in a salad oven at 180°C, and after cooling, it was degassed and sealed in a polypropylene bag to serve for one person. And so.

これを−２０℃のｌ令ン束室に放置して紗′１炒ン東結
し、その：ｉ　；ｔ　ｈ’）　３ケ月間保存後取のだし
、調味ノ夜中で解凍調理して日本そばの具としで利用し
たところ、新鮮な具を用いて直接調理したもの（こ比べ
て食味的にほとんど遜色なかっＴこ。This was left in a room at -20°C and fried for 3 months, then stock was taken out, seasoned and thawed in the middle of the night and cooked. When I used it as an ingredient for soba, I found that it was almost as good in taste as the one that was cooked directly using fresh ingredients.

実力也ｆうυ３ 小エビの殻を除いたもの約２５６１　クリンピースに、
つ１５（ｇ　、、ｌこんしんのみじん切り約３０ｇ、玉
ねぎのみじん切Ｑ　ｊ＋つ５０４及び薄焼卯を約１ｃｌ
Ｔ１匹方に切ったもの約３０ｇを油揚用金網に入れ、約
１５０℃のサラダ、日中で４０秒間油揚処理し、冷えて
からポリプロピレン袋ｌこ月兄気富士づしに。これを−
３５°Ｃの〕令ン東室（風通８つ３０ｍ１　　で急速球
箱し、−２０℃の冷凍室で約１−　’ｒ月間保存後、約
８°Ｃの冷蔵庫で一夜解ン火した。′Ａ年１束した具合
白飯「こ、昆合しでシ′少め也ｊ司王千し、チャーハン
としで喫食したところ、それぞれの具の持ち味が生され
でいて大変美味であった。Jikiya f u υ 3 Small shrimp with shells removed Approximately 2561 clean pieces,
15g (approximately 30g of chopped onion, about 1 cl of chopped onion
Put about 30g of T-fish cut into pieces into a wire mesh for frying, fry the salad at about 150℃ for 40 seconds during the day, and after it has cooled down, put it in a polypropylene bag and use it for Kotsukineki Fujizushi. This-
The mixture was placed in a rapid-ball box in a 30 m1 room with 8 vents at 35°C, stored in a -20°C freezer for about 1 month, and then thawed overnight in a refrigerator at about 8°C. When I ate it with fried rice and fried rice, it was very delicious, bringing out the unique characteristics of each ingredient.

Claims (1)

【特許請求の範囲】 畜肉魚介類並びにその加工品、及び生鮮野菜類等の異類
を適宜大さぎ〔こ裁断し、次いで加熱油中で短時間油揚
処理して表面脱水し、１食分若しく（ユ数食分死包装後
、冷凍することを特徴とする冷ン采具の４造７去。[Scope of Claims] Different types of meat, seafood, processed products thereof, and fresh vegetables are cut into appropriate sizes, and then deep-fried for a short time in heated oil to dehydrate the surface. (This is a cold brewing tool that is characterized by being packaged for several servings and then frozen.)