JPH0515424B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to frozen foods and methods for producing the same, which have become popular in recent years.

[Prior Art] In general, frozen foods include seafood materials such as squid, shrimp, cod, scallops, clams, etc.
Frozen food materials are known, such as vegetable materials such as green peas, asparagus, potatoes, and pumpkins, and meat materials such as beef and pork. Further, as frozen foods, frozen prepared foods such as korotsuke, hamburger steak, gratin, shumai, and gyoza are also known.

These foods are molded into predetermined shapes, raw or heat-treated, and each type of food is packaged in boxes or bags and supplied to the market.

As an example of a method for manufacturing such a frozen food, taking frozen squid as an example, first, raw squid is peeled, formed into a flat plate, a roll, or cut into a predetermined shape, and then the raw squid is processed. One method is to box or bag raw food and then place the stuffed food in a freezer at -40°C to freeze it. In addition, the flat raw squid mentioned above is frozen once, and the frozen squid is taken out.
There is also a method of cutting this into strips and packaging the cut products in boxes to re-use them as frozen products. In any case, these methods involve freezing a single type of squid.

[Problems to be solved by the invention] By the way, in the case of such conventional frozen foods, since ingredients such as raw foods and cooked foods are frozen in a single unit, the balance of nutritional value, taste preference, etc. In this respect, it is not necessarily sufficient and there is much room for improvement. Furthermore, as food culture improves, there is a desire for food diversification, and there is also a demand for diversification in frozen foods.

Therefore, an object of the present invention is to provide a new frozen food that can improve nutritional balance, taste preference, etc., and a method for producing the same.

[Means for Solving the Problems] The technical means of the present invention for solving these problems are as follows: (1) A food product consisting of two or more foods and bonding the two or more foods together with an edible glue. Found in frozen foods.

(2) A method for producing a frozen food in which two or more foods are joined to each other, in which an edible glue is attached to at least one of the adjacent foods, and the other food is bonded to one of the foods through the edible glue. The present invention provides a method for producing a frozen food by bonding two or more foods together to form a conjugate of two or more foods, and then freezing the conjugate.

[Operation] According to this method, various foods can be combined, so it is possible to produce a food with well-balanced nutritional value with adjusted nutritional components, and also to produce a unique taste that is a fusion of different types of foods. is generated.

Moreover, this frozen food is thawed and used in various dishes. In this case, since each food item is joined with edible glue, it is prevented from easily separating during cutting, heating, etc.

[Example] Hereinafter, a frozen food and a method for manufacturing the same according to an example of the present invention will be described based on the accompanying drawings.

The frozen food according to the example has a three-layer food structure, as shown in FIG.
is made of vegetable material, and the food layers 1, 2, and 3 are joined together with edible glue 4.

As the edible glue 4, for example, one whose main ingredient is protein is used, and a powder-like one that becomes adhesive due to moisture in the food or the like is used. Examples of its composition include 60% milk protein, egg protein, other animal proteins and their enzymatically decomposed extracts, 15% of plant proteins such as wheat protein and soybean protein and their enzymatically decomposed extracts, animal bones, Some have an ash content of 25%, consisting of shells, their decomposed extracts, and salt.

As a specific example of such a frozen food, the applicant of the present application has prototyped a combination of frozen foods A, B, C, D, and E as shown in FIG. 2, for example.

Next, a method for manufacturing frozen food according to this example will be explained. Now, among the three-layer frozen foods, for example, peeled shrimp 1a (upper layer food) - asparagus 3
A case will be described in which a three-layer frozen food A is manufactured from the following ingredients: a (intermediate food) and squid 2a (lower layer food).

The manufacturing method according to this example is a method in which the above-mentioned materials are placed in a freezing container 10 as shown in FIG. 3 and frozen. This freezing container 10 is used in large numbers,
The materials are sequentially conveyed by a belt conveyor (not shown), and the materials are placed into the freezing container 10 during this conveyance process.

As shown in FIGS. 3 to 5, this freezing container 10 is composed of a container body 11 and a lid 12 made of, for example, stainless steel. The container body 11 is formed into a rectangular box shape with an open top, and includes a receiving part 13 into which the ingredients of the three-layer food are placed so as to slightly protrude, and a receiving part 13 that is connected to the upper edge of the receiving part 13 and is thicker than the receiving part 13. It consists of a flange portion 14 having a wide cross-sectional area,
A stepped portion 15 is formed between the receiving portion 13 and the flange portion 14. In addition, a pair of flange sides 14a and 14b facing each other in the flange portion 14 include:
Two notches 16 are formed in each. On the other hand, the lid 12 is formed into a plate-shaped body that is removably fitted into the flange portion 14 and supported by the step portion 15 . In addition, the flange sides 14a, 14
A pair of lid sides 12a and 12b corresponding to b has a protrusion 17 that is inserted into and guided by the notch 16.
is formed. In addition, the flange portion 14 includes
As shown in FIG. 8, the bottom of the receiving portion 13 of another similarly formed freezing container 10 is adapted to be removably fitted, so that a large number of freezing containers 10 can be stacked.

Moreover, in this method, as shown in FIG. 6, a cart 20 is used on which a large number of freezing containers 10 are stacked and mounted and placed in a freezer after the above-mentioned transportation step. This trolley 20 has a support base 21
It has wheels 22 under it, and a support stand 2
Freezing containers 10 are stacked and loaded on top of 1.
Guide bars 23 are erected to guide the four corners of. Also, a pair of guide bars 2 facing each other
The two sets of 3 each have a presser bar 2 on their upper ends.
It has 4. This presser bar 24 has one end 24
a is pivotally supported by the upper end of one guide bar 23, and the other end 24b is supported by the upper end of the other guide bar 23.
removably and lockably engages with the engaging portion 25;
This engagement presses down the lids 12 of a predetermined number of stacked freezing containers 10 from above.

Therefore, according to the method for producing frozen food according to this example, frozen food A is produced according to the following procedure. Explaining according to the process diagram shown in FIG. 7, Lower layer food loading process: First, the squid 2a is placed in the container body 11 of the freezing container 10 that is being transported. In the previous step, the squid 2a is peeled, a peg-shaped cut is made on the bottom side, and cut into a predetermined shape to fit into the receiving part 13 of the container body 11.

First Gluing Step Sprinkle an appropriate amount of powdered edible glue 4 on the surface of the squid 2a to make it adhere. In this case, the thickness of the squid 2a is approximately uniform and the surface is flat, so
The edible glue 4 can be easily attached and can be attached uniformly.

Intermediate Layer Food Bonding Step Next, asparagus 3a is placed on the edible glue 4, and the asparagus 3a is bonded to the surface of the squid 2a. Asparagus 3a, as shown in FIG.
Glued in parallel without any gaps. In this case, edible glue 4
Since it is adhered almost uniformly, it will be glued reliably.

Second gluing step Edible glue 4 is sprinkled on top of this asparagus 3a to make it adhere. In this case, since the asparagus 3a is adhered without any gaps, the edible glue 4 is adhered substantially uniformly.

Upper layer food adhesion process Next, a large number of peeled shrimp 1a are placed on the edible glue 4, and the peeled shrimp 1a are placed on the surface of the asparagus 3a.
Glue. In this case, since the edible glue 4 is applied substantially uniformly, the peeled shrimp 1a is reliably glued.

Lid Placing Step After that, the container body 11 is covered with the lid 12. In this case, as shown in FIGS. 4 and 5, the lid 12
The convex portion 17 is guided by the notch 16 of the flange portion 14, so that it is easily fitted. In this way, the freezing containers 10 covered with the lids 12 are stacked one after another on the cart 20, as shown in FIG.

Pressing Step When a predetermined number of frozen containers 10 are stacked on the trolley 20, the presser bar 24 is closed and engaged with the guide bar 23, as shown in FIG. Press 12 from above. In this case, as shown in FIG. 8, the lid 12 of each freezing container 10 is pressed by the load of stacking the freezing containers 10 and the pressing by the presser bar 24, so that the lid 12 is supported by the stepped portion 15. Ru. In this step, the upper surface of the peeled shrimp 1a that slightly protrudes from the receiving part 13 is pressed, and the three-layer food material is pushed into the receiving part 13, so that its thickness H is equal to the depth L of the receiving part 13. Become. Moreover, each material is crimped onto the edible glue 4 by this pressing, so the edible glue 4
The material blends well and the materials are reliably bonded together. As a result, a joined body S of each material is formed.

Freezing Step Next, this cart 20 is carried to a freezer, and the joined body S is frozen. Thereby, each material is frozen while being joined.

Extraction Step After the required time has elapsed, the trolley 20 is taken out of the freezer and the zygote S is removed from the freezing container 10. As a result, frozen food A is completed. Since this frozen food A is joined in the depth L range of the receiving part 13, the thickness H is uniform, and the product accuracy is good.

Cutting process The frozen food A is cut into a predetermined shape, such as a strip. In this case, since each material is frozen and joined with edible glue 4, the joint is strong, which prevents the materials from separating when cut. .

Packaging process After that, these are packed into boxes or bags to become products.

When cooking three-layer frozen foods such as the above-mentioned frozen food A manufactured in this way,
First, you can freeze it and use it in various dishes. In this case, since each material is bonded with the edible glue 4, it will not easily separate during cutting or heating, and therefore it can be eaten as a food product with a three-layer food structure.

In addition, this frozen food is a combination of seafood and vegetables, so it has a well-balanced nutritional value in terms of various components such as protein, carbohydrates, and vitamins, and also has different tastes. A unique taste is created by combining different types of foods.

FIG. 9 shows a process diagram of a method for producing frozen food according to another embodiment. This manufacturing method includes a seasoning step 5a and a heating step 7a in addition to the above manufacturing method.
and a cooling step 7b is inserted.

The seasoning process 5a is performed after the upper layer food adhesion process, and is a process of adding seasoning to season the three-layer food. The seasoning is in liquid form, and various seasonings such as common salt, soy sauce, and chemical seasonings are used.

The heating step 7a is performed after the pressing step,
For example, the stacked freezing containers 10 are exposed to steam at 100° for a predetermined period of time (for example, 40 minutes) to heat-treat the three-layer food product. As a result, the seasoning permeates into each ingredient, the ingredients are boiled and solidified, and further, the solidification bonds the ingredients more reliably.

Thereafter, in a cooling process 7b, the product is cooled to about room temperature, and then the process proceeds to a freezing process.

When cooking the three-layer frozen food produced in this manner, it is first necessary to thaw it and use it in various dishes. In this case, each material is bonded with edible glue, and the bond is ensured by heat treatment, so it will not easily separate during cutting, heating, etc. Furthermore, since each ingredient is seasoned with seasonings and heat-treated, the food can be cooked in a shorter time and is provided as a highly efficient food.

In the above embodiments, the edible glue 4 is not limited to the one described above, and any suitable one may be used. Further, in the above embodiment, the trolley 20
Although the configuration was configured to include a row of freezing containers 10, the present invention is not necessarily limited to this.
It is good if it is equipped with multiple rows. Further, in the above embodiments, a frozen food having a three-layer food structure has been described, but the structure is not necessarily limited to this, and any number of layers may be formed as long as it is two or more layers. Furthermore, the materials used are not limited to those mentioned above, and it goes without saying that various types of foods such as raw foods and cooked foods may be used as the materials.

[Effects of the Invention] As explained above, according to the frozen food and the manufacturing method of the present invention, two or more foods are joined together, so it is possible to provide frozen products in various combinations and respond to the diversification of foods. In addition, the combination can improve the balance of nutritional value and provide better food. Furthermore, since the food items are bonded together with edible glue, they are difficult to separate from each other when thawing and cooking.Therefore, the three-layer structure can be visually maintained, and two or more bonded It can bring out the unique taste of food,
It has the effect of being able to accommodate a wide variety of tastes.

[Brief explanation of drawings]

FIG. 1 is a perspective view showing the structure of a frozen food according to an embodiment of the present invention, FIG. 2 is a diagram showing an example of a specific material combination of a frozen food according to an embodiment, and FIG. 3 is an embodiment of the present invention. FIG. 4 is a sectional view taken along the line 3 in FIG. 3, FIG. 5 is a view taken along the line V in FIG. 4, and FIG. A perspective view showing the trolley used in the method for manufacturing frozen food according to the example along with its operation, FIG. 7 is a process diagram of the method for manufacturing frozen food according to the example, and FIG. 8 is a partial cross section showing the operation of the pressing step. 9 are process diagrams showing a method for manufacturing frozen food according to another embodiment. A, B, C, D, E... Frozen food, 1... Upper layer food, 2... Lower layer food, 3... Middle layer food, 4...
...edible glue, 10...freezing container, 20...trolley, S
...Zygote.

Claims (1)

[Scope of Claims] 1. A frozen food product comprising two or more foods, the two or more foods being bonded to each other with edible glue. 2. A method for producing a frozen food in which two or more foods are joined together, which comprises: attaching an edible glue to at least one of the mutually adjacent foods, and adhering the other food to the above one food through the edible glue. 1. A method for producing a frozen food, comprising: forming a conjugate of two or more foods, and then freezing the conjugate.