JPH0417622B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to rice porridge, which is a combination of rice, noodles, etc. as a solid component and soup, etc. as a seasoning liquid, respectively.
This invention relates to a method for producing frozen foods such as porridge, risotto, udon noodles, and spaghetti soup.

[Prior art] Methods for producing frozen foods such as rice porridge, risotto, udon, spaghetti soup, etc. include packaging the solid content and seasoning liquid separately, freezing the packaged products, then combining them, and freezing them separately. There are several types of products, such as those that are packaged together, solids and seasoning liquid mixed together in one bag, packaged, and then frozen.

[Problems with the Prior Art] However, the above manufacturing methods have the following drawbacks.

The individually packaged type requires time and effort to individually wrap and freeze, and the use of pinhole-resistant bags increases packaging costs.Furthermore, the product is shaped like a rectangular plate of frozen seasoning liquid. It is not palatable because it only contains frozen solids, and it takes time and effort to thaw, making it inferior to the instant quality.

The combined packaging method saves packaging costs, but it requires time and effort to freeze each product individually, and the product is in the form of a disc or flat plate that is simply stacked together and packaged. Just because of that, I don't like the former as much.

The type that mixes the ingredients in one bag and freezes them is cheaper to package and requires less time for freezing, but
Similarly, the product format is not appealing.

As described above, the current situation is that, in the case of any of the above-mentioned products, the product format is not appealing to consumers and has little appeal to consumers.

In order to make the shape of the product more palatable, it is conceivable to have the frozen food maintain a certain geometric shape. Generally, in order to maintain the shape of such a liquid cooked frozen food, there is a method of freezing the food by placing the food in a freezing mold or the like. This method takes a lot of effort to put in and take out the mold, especially when taking it out of the mold. In addition, increasing production requires a large number of molds and a large area of refrigeration space for freezing them. In addition, from a quality standpoint, if the product is slowly frozen in order to reduce manufacturing costs, components may separate, and the essence of the seasoning liquid may be removed to the surface, resulting in loss of uniformity. Therefore,
If the freezing speed is increased in order to suppress separation of components and increase production, a problem arises in that the shape is lost due to turgor pressure during freezing. Also, it is very difficult to make products with complex shapes because they are easily broken when removed from the mold or when handled afterwards.

Furthermore, when solids and seasoning liquid are mixed together and frozen, the freezing rate of the solids becomes slow and the quality of the solids deteriorates due to the growth of ice crystals.

An object of the present invention is to provide a method for producing a liquid cooked frozen food containing solids that allows the product to be easily formed into a desired product form without impairing the quality of the solids or seasoning liquid.

[Means for Solving the Problems] As a means for achieving the above object, the present invention proposes the following method for producing a liquid cooked frozen food containing solid content.

a Step of forming the solid content into a lump and freezing it; b A step of freezing the seasoning liquid into a shear bed; c) Combining the frozen solid content in the form of a lump and the seasoning liquid in the form of a sherbet in a molded container to form a shear bed based on an arbitrary design. a step of molding, d a step of cooling and hardening the shearbet-shaped seasoning liquid in a molded container, e a step of packaging the food cooled and hardened in step d with the molded container, f a liquid cooked frozen food containing a solid content. manufacturing method.

Step a above can be used to prepare regular white rice, rice cooked with other ingredients added to it, udon noodles,
This is a process in which buckwheat noodles or the like are made into any desired shape and then frozen.

At this time, it is important to increase the density of the solid content as much as possible and to keep the product temperature below -20°C.

Next, step b is a step of freezing the cooked soup by applying cold heat to the extent that it becomes like a sherbet.

Incidentally, the term "sheerbet-like" refers to a seasoning liquid whose temperature is below the freezing point and within a temperature range of -5°C or higher.

Next, step c is a step in which the lump-like frozen solids are placed in a molded container made of plastic or the like, and a sherbet-like seasoning liquid is poured between the solids to fill them.

Incidentally, it is also possible to first pour a sherbet-like seasoning liquid into the mold container, and then combine the solid contents based on an arbitrary design.

Next, step d is a step of applying cold heat to the sherbet-shaped seasoning liquid to harden it so that the combination does not collapse in the mold container.

Next, step e is a step of packaging using a plastic film or a composite film laminated with an aluminum film, and the condition is that automatic packaging means be selected.

[Example] As an example of the present invention, a method for manufacturing a resort will be described in detail with reference to FIG.

First, cook butter rice using the usual method.
Butter rice can also be cooked with mushrooms or seafood like pilaf. Take 100g of this and compression mold it into a bun with a diameter of about 7cm. The bulk density at this time is approximately 0.95 g/cc. Freeze this at a temperature below -20℃. Incidentally, arbitrary holes may be made in the lumpy solid content with the intention of freezing and thawing effects. next,
The soup containing tomatoes and onions is pre-cooled to about +5°C while stirring in the pre-cooling step A. The soup is sent to the shear bed processing step B using a rotary pump or the like, for example, using an ice cream freezer, and the soup is frozen into a homogeneous sherbet state that is fluid and maintains its shape.
An appropriate amount of a stabilizer (freezing agent) such as gelatin or CMC may be added to the soup in advance.
Next, in the combination step C, steamed bun-shaped frozen butter rice that has been sufficiently frozen in advance is placed in the center of a heat-resistant plastic container with a diameter of about 15 cm based on an arbitrary design. Then, the seasoning liquid made into a sherbet in step B is poured into the gap between the mold container and the solid content to fill it. In the next step D, the surface of the shear bed is flattened using a pressing die. By doing this, the soup is formed into a ring shape. Furthermore, since the temperature of the shear bed is as low as -3 to -4°C, the solid content in the center will hardly melt, and since it is compressed to increase its bulk density,
The shear bet rarely penetrates into the interior through the gaps between the solids, and the boundary between the solids and the seasoning liquid is sharply divided, which can lead to dissolution of the solids and the seasoning liquid, which can cause quality deterioration. Does not occur. Next, in step E, about 30 g of toppings are added as needed, and then quickly cooled and hardened in rapid hardening step F. This is then packaged in a packaging step G to form a product. The shape of the molded container is selected based on the design, since it forms the outline of the product.

Figures 2 and 3 show the external shape of the resort produced by the above process, 1 is a frozen soup, 2 is a manju-shaped solid content with a hole 3 in the center, and this solid content 2 is a frozen soup. Soup 1 is located in the center of the ring.

4 is the ingredients sprinkled on top of the soup 1, and 5 is a heat-resistant container. When eating, the container is cooked in a microwave oven or on a stove.

Figures 4 and 5 show an example of the form of a combination of bulk solids and seasoning liquid, and are examples in which the panda shape is applied to the form of a frozen food product.

[Effects of the present invention] As described above, the present invention is a method for manufacturing a liquid cooked frozen food containing solid content, in which the solid content is frozen in the form of lumps and the seasoning liquid is frozen in the form of a sherbet, and these are combined arbitrarily. A sherbet-like seasoning liquid was cured to make a product. As a result, frozen foods having the following characteristics can be obtained.

a) Since the seasoning liquid is once frozen in the form of a sherbet and then handled, there is no need for a conventional freezing mold exclusively for the seasoning liquid. In addition, compared to the conventional method of freezing in separate processes, freezing molds for seasoning liquids are no longer required, streamlining the production process and saving labor.
Automation and uniform quality can be achieved.

b Next, the seasoning liquid in the form of a sherbet is combined with the solids and molded, so there is a great degree of freedom in this combination, and complex shapes can be easily created, allowing for diversification of product formats and the creation of palatable products. It becomes possible to provide.

c. Because the frozen solids with increased bulk density and the sherbet-formed seasoning liquid are combined and molded, there is little possibility that the two will dissolve and swell the starch granules, and instead of being frozen using molds in separate processes as in the past. It is possible to produce products that are of the same quality as those produced by methods such as combining and molding objects.

Furthermore, since the solid content is fixed in the shear bed, the contents will not move during the distribution stage and will not damage the product form.

d) The frozen solid content and the sherbet-like seasoning liquid are packaged together with the molded container used to form the combination, and after opening, the product can be used for thawing and eaten in this container, which improves instantaneousness.

e As shown in Figures 2 and 3, when solids are placed in the center of a seasoning liquid and thawed in a microwave oven, the microwave tends to concentrate radio waves around the food, resulting in a large amount of moisture. , the radio waves concentrate on the seasoning liquid side, where the load is placed on thawing, and it is heated strongly, while the solid content side in the center, which does not need to be heated very strongly, is heated weakly. As a result, there is an effect that rapid thawing can be achieved without deteriorating quality by heating in a way that is harmonious on both sides.

[Brief explanation of drawings]

Fig. 1 is an explanatory diagram of the process of the present invention, Fig. 2 is a plan view of a resort manufactured according to the present invention, Fig. 3 is a central vertical sectional view of Fig. 2, and Fig. 4 is a product form in the shape of a panda. A plan view of the formed product according to the present invention, and FIG. 5 is a sectional view taken along the line A-A. 1...soup, 2...solid content, 3...hole, 4...
...Ingredients, 5... shaped containers.

Claims (1)

[Scope of Claims] 1 a. A step of forming the solid content into lumps and freezing them; b. A step of freezing the seasoning liquid into a shearbet shape; c. A step of placing the frozen solid content in the form of a predetermined amount in a molded container formed with an arbitrary design. After placing the frozen solids in the desired position, the shearbet-like seasoning liquid is poured into the space inside the mold container other than the frozen solid content, or the shearbet-like seasoning liquid is poured into a mold container formed with an arbitrary design and filled. d. Cooling and hardening the shearbet-like seasoning liquid filled in step c above in a mold container; e. Putting the food cooled and hardened in step d into a mold container. A method for producing a liquid cooked frozen food containing solid content, comprising: a step of packaging the whole food;