JPS62138153A - Laminar frozen curry and rice put in container - Google Patents
Laminar frozen curry and rice put in containerInfo
- Publication number
- JPS62138153A JPS62138153A JP60280763A JP28076385A JPS62138153A JP S62138153 A JPS62138153 A JP S62138153A JP 60280763 A JP60280763 A JP 60280763A JP 28076385 A JP28076385 A JP 28076385A JP S62138153 A JPS62138153 A JP S62138153A
- Authority
- JP
- Japan
- Prior art keywords
- curry
- frozen
- rice
- container
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、製品としての外観が良好で、特に電子レンジ
解凍加熱に好適な容器入り層状冷凍カレーに関し、さら
に詳しくは、別途食器を準備する必要がなく、電子レン
ジ解凍加熱等のワンタッチの解凍操作で、極めて簡便に
、良好な品質のカレーライスと為し得る容器入り層状冷
凍カレーに関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a layered frozen curry packaged in a container that has a good appearance as a product and is particularly suitable for thawing and heating in a microwave oven. The present invention relates to a container-packed layered frozen curry that can be made into curry and rice of good quality very easily with a one-touch thawing operation such as thawing and heating in a microwave oven.
［従来技術］
近時、調理加工に手間がかからず、長期保存が可能であ
り買い置きもできることから、種々の冷凍食品が広く家
庭等に普及している。[Prior Art] In recent years, various frozen foods have become widely used in households, etc., because they do not take much time to prepare, can be stored for a long time, and can be purchased in advance.
しかしながら家庭等で最も汎用されているメニューであ
るカレーライスに関しては、未だその冷凍タイプは見ら
れず、唯一カレーソースのみが冷凍食品として市販され
ている。However, with regard to curry rice, which is the most commonly used food at home, there is still no frozen type of curry rice, and only curry sauce is commercially available as a frozen food.
ところが該冷凍カレーソースを使ってカレーライスを調
製しようとした場合その解凍や喫食に際して別途食器を
準備する必要があり、又米飯調製の要もあって、極めて
簡便性に欠けるものであった。However, when attempting to prepare curry rice using the frozen curry sauce, it is necessary to prepare separate tableware for thawing and eating the sauce, and it is also necessary to prepare cooked rice, which is extremely inconvenient.
又、カレーソースが米飯上に掛った状態の出来上がりカ
レーライスをそのまま冷凍した場合、カレーソースと米
飯が入り混じったものとなり、製品としてのみばえが悪
いだけではなく、これを電子レンジ加熱に付した場合、
カレーソースから露出した具材表面に乾燥や焦げが生じ
、あるいは米飯のβ化が進行しているためベタベタとし
た食感のものとなり良好なカレーライスには復元し得な
かった。Also, if you freeze the finished curry rice with curry sauce on top of the rice, the curry sauce and rice will be mixed together, and not only will the product not look good, but it will be difficult to heat it in the microwave. if you did this,
The surfaces of the ingredients exposed from the curry sauce were dry or burnt, or the cooked rice had progressed to β-oxidation, resulting in a sticky texture that could not be restored to good curry and rice.
そこで本発明者等は、上記問題点を尽く解消し、製品と
しての外観や簡便性の点でも満足のいく冷凍カレーを提
供すべく種々研究を重ねた結果、冷凍カレーソースと冷
凍米飯を容器内にて層状に形成することによって、前記
課題の解決に成功した。Therefore, the inventors of the present invention have conducted various research in order to solve the above problems and provide a frozen curry that is satisfactory in terms of product appearance and convenience. The above problem was successfully solved by forming the film in a layered manner.
［構成の詳細な説明Ｊ
本発明は、容器内に於いて上方より順に冷凍力レーンー
スと冷凍米飯を層状に形成してなることを最大の特徴と
する。[Detailed Description of the Structure J The main feature of the present invention is that the refrigeration force lane and the frozen cooked rice are formed in layers in order from the top inside the container.
該構成の採択によって、出来上がりカレーをそのまま冷
凍したものに比して製品としての外観が良好なものとな
るとともに、電子レンジ等による解凍加熱後も出来たて
のカレーライスと同等な食欲をそそる良好な外観を呈し
たものとなる。By adopting this configuration, the appearance of the finished curry is better than that of frozen curry as it is, and the curry remains as appetizing as freshly made curry and rice even after being thawed and heated in a microwave oven. It has a unique appearance.
さらに本発明品は、冷凍カレーソースと冷凍米飯が層状
に形成されているため使用するカレーソースの粘度が低
い場合にも電子レンジ解凍の際、食肉片や野菜片等の具
材がカレーソースから露出する時間が短く、従がって具
材が乾燥したり焦げたりすることがない。Furthermore, since the product of the present invention has frozen curry sauce and frozen cooked rice formed in layers, even if the curry sauce used has a low viscosity, ingredients such as meat pieces and vegetable pieces will be removed from the curry sauce when thawed in the microwave. The exposure time is short, so the ingredients won't dry out or burn.
さらに本発明品は、加熱復元や喫食に際して別途食器を
準備でる必要もなく、電子レンジ等によるワンタッチの
加熱復元操作で短時間に良好なカレーライスと為し得る
。Furthermore, the product of the present invention does not require separate tableware for heating and restoring and eating, and can be made into good curry and rice in a short time with a one-touch heating and restoring operation using a microwave oven or the like.
本発明の容器入り冷凍カレーの調製法どしては、所定量
の米飯を最終の容器内にて冷凍し、あるいは該容器と略
同形の成型容器内で冷凍された米飯を製品容器中に充填
した後、カレーソースをイのまま該冷凍米飯上に注入し
て冷凍する方法、又該容器と略同形の成型容器中で冷凍
されたカレーソースを該米飯上に載置する方法が例示さ
れる。The method for preparing the frozen curry in containers of the present invention involves freezing a predetermined amount of cooked rice in a final container, or filling frozen cooked rice in a molded container with approximately the same shape as the final container into a product container. After that, a method of pouring the curry sauce directly onto the frozen cooked rice and freezing it, and a method of placing the frozen curry sauce on the cooked rice in a molded container having approximately the same shape as the container are exemplified. .
該載置法による時は、冷凍カレーソースの作りだめが利
く点で゛生産管理上有利゛（゛ある。When this mounting method is used, it is advantageous in terms of production control since it is possible to make frozen curry sauce in advance.
前記カレーソースをぞのまま冷凍米飯上に注入する方法
を採る場合は、各種澱粉等の増粘剤をカレーソースへ添
加したり、又カレーソースを予め冷却してカレーソース
粘度を高め、カレーソースの米飯中への染み込みを抑制
することが望ましい。When using the method of injecting the curry sauce directly onto frozen cooked rice, thickeners such as various starches may be added to the curry sauce, or the curry sauce may be cooled in advance to increase the viscosity of the curry sauce. It is desirable to suppress seepage into the cooked rice.
又、ゼラチン等のゲル化剤を使用してカレーソースの保
型性が維持し得る場合は、凍結米飯−［にカレーソース
固形物を収容後、冷凍処理することも、又米飯どソース
の冷凍処理を最終の製品容器内で同時に行なうことも可
能である。In addition, if the shape retention of the curry sauce can be maintained using a gelling agent such as gelatin, it is also possible to store the curry sauce solids in frozen cooked rice and then freeze it. It is also possible to carry out the treatment simultaneously in the final product container.
但し、米飯のβ化を抑制する観点からは、前述載置法等
の如く、米飯を単独で冷凍処理に付し、短時間で冷凍処
理を完了することが望ましい。However, from the viewpoint of suppressing β-ization of cooked rice, it is desirable to subject the cooked rice to freezing treatment alone and to complete the freezing treatment in a short time, as in the above-mentioned mounting method.
本発明品の形態としては、必ずしも冷凍カレーソースが
冷凍米飯表面部の全Ｃを覆う必要はなく、又、該両層間
に空間を介して容器内に収納することも可能である。In the form of the product of the present invention, it is not necessary that the frozen curry sauce covers the entire surface of the frozen cooked rice, and it is also possible to store it in a container with a space between the two layers.
又、本発明では、冷凍カレーソースや冷凍米飯の形状を
必ずしも製品容器形状とその周縁部に於いて合致させた
り、又その上面や下面を平坦状に成型する必要はない。Furthermore, in the present invention, the shape of the frozen curry sauce or frozen cooked rice does not necessarily have to match the shape of the product container at its periphery, nor does it need to mold the top and bottom surfaces into a flat shape.
次に本発明のカレーに使用するカレーソースとしては、
世の中でカレーソースと称される全てのものの適用が可
能であり、本発明の効果を奏する上で、その原材料、調
製方法、水分含量、油脂含量、あるいは具材の種類・量
等の如何は問わない。Next, the curry sauce used in the curry of the present invention is as follows:
All kinds of curry sauces in the world can be applied, and in order to achieve the effects of the present invention, the raw materials, preparation method, moisture content, oil and fat content, and types and amounts of ingredients are not important. do not have.
但し、本発明に於いてカレーソースにゼラチン等のゲル
化剤を添加すれば、カレーソースに凝固性が付与される
ためカレーソースを冷凍あるいは容器に充填するに際し
て非常に取り扱い易いとともに、冷凍処理後に於いても
、カット処理等の成型操作をひび割れ等を起こすことな
〈実施し得る点で有利である。However, in the present invention, if a gelling agent such as gelatin is added to the curry sauce, the curry sauce will be given coagulability, making it very easy to handle when freezing or filling the curry sauce into containers, and it will also be easier to handle after freezing. Also, it is advantageous in that molding operations such as cutting can be carried out without causing cracks or the like.
該ゲル化剤のなかでもゼラチンは、保水性が優れている
ため流通時に於（′ｊるソース水分の離水を防ぎその保
型性を維持する効果をも右す”る。Among these gelling agents, gelatin has excellent water retention properties, so it is effective in preventing water separation of source water and maintaining its shape retention during distribution.
この場合、ゼラチンの添加量としては、対ソース重量比
で３．５％程度が好適である。In this case, the amount of gelatin added is preferably about 3.5% by weight of the sauce.
さらに澱粉等の増粘剤の添加は、解凍時の離水を防ぐに
有効であり、又レシチン等の乳化剤は、冷凍過程での水
分、油脂の分離を抑えるに効果がある。Furthermore, addition of a thickener such as starch is effective in preventing syneresis during thawing, and an emulsifier such as lecithin is effective in suppressing separation of water and oil during the freezing process.
この場合のレシチンの添加量は、対カレーソース重量比
で０．２〜０．５％が好ましい。In this case, the amount of lecithin added is preferably 0.2 to 0.5% by weight relative to the curry sauce.
本発明で使用する冷凍米飯としては、通常の炊飯あるい
は蒸し処理によって得られた米飯の使用が可能であり、
喫食し得る状態のものであれば、原料米種類、水分含量
、α化程度の如何を問わない。As the frozen cooked rice used in the present invention, cooked rice obtained by ordinary cooking or steaming can be used,
The type of raw rice, moisture content, and degree of gelatinization do not matter as long as it is in an edible state.
但し、乳糖等の糖類の添加は、その有する保水効果によ
って、凍結処理に剛する際の米飯のβ化を抑える点で有
効である。その添加量としては、対米飯１０％程度（重
量比）が好ましい。However, the addition of saccharides such as lactose is effective in suppressing β-ization of cooked rice during freezing treatment due to its water-retaining effect. The amount added is preferably about 10% (weight ratio) to cooked rice.
さらに、レシチン等の乳化剤の混入した油脂と水の乳化
液を米飯に添加すれば、米飯粒表面に乳化被膜を形成す
ることによって、該表面での水分凝集を抑制し、その結
果、米飯のβ化を抑制するとともに、解凍時のベトベト
感を解消し、さらには飯粒の団子化も防止し得る。Furthermore, if an emulsion of oil and water mixed with an emulsifier such as lecithin is added to cooked rice, an emulsion film is formed on the surface of the rice grains, thereby suppressing water aggregation on the surface, and as a result, the β In addition to suppressing the rice grains from becoming sticky, it also eliminates the sticky feeling during thawing, and can also prevent the rice grains from forming into clumps.
又、該炊飯処理等の米飯調製は、最終の製品容器中で行
なってもかまわない
また本発明に於いては、野菜片や牛肉等の各種具材をカ
レーソースとは別体として層状に、あるいは多片が独立
した状態で冷凍せしめ容器内に充填することも可能であ
り、製品としての外観を一層向上させることができる。Further, the cooked rice preparation such as the rice cooking process may be performed in the final product container.In addition, in the present invention, various ingredients such as vegetable pieces and beef are layered separately from the curry sauce. Alternatively, it is also possible to fill a freezing container in a state where multiple pieces are independent, and the appearance of the product can be further improved.
尚上記態様による場合は、該具材層等を第２図に示す如
く、冷凍米飯と冷凍カレーソース層の中間に位置させる
ことが特に電子レンジ解凍加熱時の具材の乾燥や焦げを
防止する上で好ましい。In addition, in the case of the above embodiment, as shown in FIG. 2, positioning the ingredients layer etc. between the frozen cooked rice and the frozen curry sauce layer particularly prevents the ingredients from drying or burning during thawing and heating in a microwave oven. preferred above.
次に本発明で使用する容器としては、電子レンジ加熱に
耐え得る程度の耐熱性を有しているのが好ましく、さら
に冷凍保管に耐え得る耐寒性及び耐水性を有することが
要求される。 そして該容器は、ポリエチレン、ポリプ
ロピレン等の合成樹脂や各種紙材等あるいはそれらのラ
ミネート材等高周波を透過するものを主体として構成す
ることが必要とされる。Next, the container used in the present invention preferably has heat resistance sufficient to withstand heating in a microwave oven, and is further required to have cold resistance and water resistance sufficient to withstand frozen storage. The container is required to be mainly made of a material that transmits high frequencies, such as synthetic resin such as polyethylene or polypropylene, various paper materials, or laminate materials thereof.
本発明の容器形状に関しては、丼タイプ、カップタイプ
、角形タイプ等どのようなものでもよく、又その大きさ
も問わない。Regarding the shape of the container of the present invention, any shape may be used, such as a bowl type, a cup type, or a rectangular type, and the size thereof is not limited.
［本発明の効果］
本発明の容器入り層状冷凍カレーは、層状を呈するため
商品としてのみばえが良いとともに、電子レンジで解凍
加熱を行なう際も具材が乾燥したり焦げたりすることが
なく良好な品質のカレーライスと為し得る。[Effects of the present invention] The containerized layered frozen curry of the present invention has a layered structure, so it looks good as a product, and the ingredients do not dry out or burn even when thawed and heated in a microwave oven. It can be used as curry rice of good quality.
又、本発明品は、家庭等で食器を準備する手間が入らず
、そのまま短時間の電子レンジ加熱や沸騰水中加熱等の
解凍加熱操作を行なうだけで喫食に供し得る。In addition, the product of the present invention does not require the time and effort of preparing tableware at home, etc., and can be eaten by simply performing a thawing/heating operation such as heating in a microwave oven for a short time or heating in boiling water.
［実施例］
カレールつ７０ｇ、水１５０ｇ、ゼラチン２０ｇ、具材
として牛肉片２００ｇ、玉葱片２５０（＋、以上の原材
料を使用して常法によりカレーソースを調製後、これを
径７０ｍｍの円筒形成型容器に充填後冷凍した。[Example] Curry sauce 70g, water 150g, gelatin 20g, as ingredients 200g beef pieces, onion pieces 250 (+) After preparing a curry sauce by a conventional method using the above raw materials, it was formed into a cylinder with a diameter of 70mm. After filling into a mold container, it was frozen.
一方通常の炊飯処理によって米飯１００ｇを調製し、こ
れを口径７０ｍｍ、高さ６０ ｍｍのテーパー状容器（
最終製品用容器）に充填後冷凍した。On the other hand, prepare 100 g of cooked rice using normal rice cooking process, and place it in a tapered container with a diameter of 70 mm and a height of 60 mm (
After filling into final product containers), it was frozen.
該冷凍米飯（４５ｍｍ厚）上に前記冷凍カレーソースを
約１５ｍｍ厚にカットしたもの（約４５ｇ）を収納載置
して本発明の容器入り層状カレーを得た。The frozen curry sauce cut into approximately 15 mm thick pieces (approximately 45 g) was placed on top of the frozen cooked rice (45 mm thick) to obtain the containerized layered curry of the present invention.
該本発明品を電子レンジによって（５００Ｗ）４分間加
熱したところ何ら加熱ムラなく良好な風味と外観を呈し
たカレーライスが得られた。When the product of the present invention was heated in a microwave oven (500 W) for 4 minutes, curry rice with good flavor and appearance was obtained without any uneven heating.
第１〜２図は、本発明の実施例を示す断面図である。 1 and 2 are cross-sectional views showing embodiments of the present invention.
Claims (1)
入り層状冷凍カレー。A layered frozen curry packaged in a container made by layering frozen curry sauce and frozen rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60280763A JPS62138153A (en) | 1985-12-12 | 1985-12-12 | Laminar frozen curry and rice put in container |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60280763A JPS62138153A (en) | 1985-12-12 | 1985-12-12 | Laminar frozen curry and rice put in container |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62138153A true JPS62138153A (en) | 1987-06-20 |
Family
ID=17629613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60280763A Pending JPS62138153A (en) | 1985-12-12 | 1985-12-12 | Laminar frozen curry and rice put in container |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62138153A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01187058A (en) * | 1988-01-21 | 1989-07-26 | Satae Matsui | Roasted curry |
| JPH01296949A (en) * | 1988-05-20 | 1989-11-30 | House Food Ind Co Ltd | Boiled rice contained in vessel for electronic oven and preparation of said boiled rice |
| JPH02211853A (en) * | 1989-02-10 | 1990-08-23 | Ajikan:Kk | Ingredient maintainable in gel state at ordinary temperature for dish served in large bowl commonly seen at japanese restaurant and production thereof |
| JPH03164144A (en) * | 1989-11-24 | 1991-07-16 | Yamaki Kk | Cooked ready-to-eat dish set and production thereof |
| JPH08228733A (en) * | 1995-02-23 | 1996-09-10 | Ritsuku Kikaku:Kk | Preparation of bowl of rice to be cold-eaten and preparation in frozen or chilled state |
| US6855934B2 (en) | 1999-01-14 | 2005-02-15 | Matsushita Electric Industrial Co., Ltd. | Infrared imaging device, vehicle having the same installed therein, and infrared image adjustment device |
| JP2013202003A (en) * | 2012-03-29 | 2013-10-07 | Meiji Co Ltd | Frozen cooked rice food and method for producing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5529936A (en) * | 1978-08-21 | 1980-03-03 | Koji Nakamura | Frozen curry and rice, and its preparation |
| JPS5639860A (en) * | 1979-08-30 | 1981-04-15 | Ishikawajima Harima Heavy Ind Co Ltd | Roller table |
| JPS58116640A (en) * | 1981-12-28 | 1983-07-11 | Ajinomoto Co Inc | Preparation of boiled rice food put in container |
-
1985
- 1985-12-12 JP JP60280763A patent/JPS62138153A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5529936A (en) * | 1978-08-21 | 1980-03-03 | Koji Nakamura | Frozen curry and rice, and its preparation |
| JPS5639860A (en) * | 1979-08-30 | 1981-04-15 | Ishikawajima Harima Heavy Ind Co Ltd | Roller table |
| JPS58116640A (en) * | 1981-12-28 | 1983-07-11 | Ajinomoto Co Inc | Preparation of boiled rice food put in container |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01187058A (en) * | 1988-01-21 | 1989-07-26 | Satae Matsui | Roasted curry |
| JP2691213B2 (en) * | 1988-01-21 | 1997-12-17 | 松井 和之 | Grilled curry |
| JPH01296949A (en) * | 1988-05-20 | 1989-11-30 | House Food Ind Co Ltd | Boiled rice contained in vessel for electronic oven and preparation of said boiled rice |
| JPH02211853A (en) * | 1989-02-10 | 1990-08-23 | Ajikan:Kk | Ingredient maintainable in gel state at ordinary temperature for dish served in large bowl commonly seen at japanese restaurant and production thereof |
| JPH03164144A (en) * | 1989-11-24 | 1991-07-16 | Yamaki Kk | Cooked ready-to-eat dish set and production thereof |
| JPH08228733A (en) * | 1995-02-23 | 1996-09-10 | Ritsuku Kikaku:Kk | Preparation of bowl of rice to be cold-eaten and preparation in frozen or chilled state |
| US6855934B2 (en) | 1999-01-14 | 2005-02-15 | Matsushita Electric Industrial Co., Ltd. | Infrared imaging device, vehicle having the same installed therein, and infrared image adjustment device |
| US7030377B2 (en) | 1999-01-14 | 2006-04-18 | Matsushita Electric Industrial Co., Ltd. | Infrared imaging device, vehicle having the same installed therein, and infrared image adjustment device |
| JP2013202003A (en) * | 2012-03-29 | 2013-10-07 | Meiji Co Ltd | Frozen cooked rice food and method for producing the same |
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