Frozen food for microwave cooking and production method thereof

Abstract

[Problem] The present invention addresses the problem of providing: a frozen food product for microwave cooking, which has a thick soup when eaten, said soup having a natural consistency like a soup eaten in a restaurant; and a method for producing the frozen food product for microwave cooking. [Solution] A frozen food for microwave cooking in which the upper portion or the entire surface of a cooked staple food material is covered with a fat-starch mixture containing 25 wt% or less of starch, the fat-starch mixture being 3-20 wt% based on the weight of the staple food material, further, a concentrated liquid soup having a viscosity of 5 Pa.s or more at 25 DEG C is added to the upper portion of the main food material covered with the oil / fat-starch mixture in an amount of 25 to 75 wt% based on the weight of the main food material, and the concentrated liquid soup and the main food material are frozen in an integrated state. The frozen food for microwave cooking can be eaten after hot water is poured into the frozen food after microwave cooking.

Description

Technical Field

[0001] The invention relates to frozen food for microwave cooking and a production method thereof.

[0002] Traditionally, there are various frozen foods on the market that can be easily eaten by microwave cooking. For frozen noodles and frozen rice, many products using microwave cooking have been developed. In recent years, in particular, frozen noodles have developed not only noodles that can be eaten just by heating in a microwave oven (such as pasta and yakisoba), but also noodles with soup (such as ramen) that can be eaten by adding separately prepared soup to microwave-processed noodles and ingredients.

[0003] In the case of frozen noodles with soup for microwave cooking, the soup is usually packaged separately, thereby generating packaging costs. In addition, since the soup is stored in a packaged form until production, it is necessary to reduce packaging costs by concentrating, adjusting the water activity to maintain the shelf life, adjusting the pH, etc. The flavor of the soup is different from the flavor of the soup served in the restaurant. In addition, viscous soups such as ankake ramen (ankake ramen) (gravy ramen), tonkotsu ramen (tonkotsu ramen) (rich pork bone soup ramen) and tori-paitan ramen (tori-paitan ramen) (rich chicken soup ramen) are thickened with modified starch or thickeners, and the consistency of such soups has an artificial and unnatural feel.

[0004] As a technology related to a food with a thick soup such as ankake ramen, the technologies of Patent Documents 1 and 2 are known.

[0005] Patent document 1 describes a thick soup base that prevents starch from agglomerating and adds sufficient thickness to soup, the thick soup base comprising at least a package A containing fat and 10 to 70% by mass of starch having a gelatinization starting temperature of 60° C. or less and containing no water-soluble liquid component, and a package B containing a seasoning composition. The soup prepared by dissolving and mixing the thick soup base described in Patent document 1 by pouring hot water or water is actually less likely to agglomerate, and the soup is sufficiently viscous and thick; however, in particular, it is difficult to express the natural thickness that occurs when meat bones, vegetables, and other ingredients are cooked in soups served in restaurants, such as thick pork bone ramen and chicken white soup ramen.

[0006] As a technology related to a starch composition for frozen food (which prevents starch from being mixed to provide high viscosity to the soup from caking (forming lump) during cooking and eating, and can be eaten by quick and easy cooking) and also related to frozen food using a starch composition, patent document 2 describes a frozen food, wherein a portion of a starch composition having a mass ratio of starch to fat of 3:7 or 7:3 is frozen as an integral part of either or both of the main ingredient and the auxiliary ingredient, and mixed into the gap between the main ingredient and the auxiliary ingredient. However, the technology of patent document 2 has the following problems. Specifically, it is mainly used for cooking by boiling, which can be stirred with chopsticks, etc. while heating, and the starch composition has a large amount of starch to reduce fluidity because the starch composition is frozen with the main ingredient. When cooking in a microwave oven, the starch composition is also heated by microwave cooking and is easy to clump. This trend is more significant in the case of high-moisture noodles and ingredients, and is believed to be caused by the following: in contact with high-moisture ingredients, when cooking in a microwave oven, starch gelatinizes by absorbing moisture.

[0007] Citation list

[0008] Patent Literature

[0009] Patent Document 1: Japanese Patent No. 6228755

[0010] Patent Document 2: Japanese Patent No. 5409700 Summary of the invention

[0011] Technical issues

[0012] An object of the present invention is to provide a frozen food for microwave cooking, which has a viscous soup when eaten, and a production method thereof. The soup has a natural consistency like the soup eaten in a restaurant.

[0013] Solution to the problem

[0014] The present inventors have studied intensively how to reproduce the thick soup extracted from pork and chicken bones, vegetables, etc. by boiling for a long period of time in restaurants (such as thick pork bone ramen and chicken white soup ramen), in frozen noodles for microwave cooking, and unexpectedly found the present invention. Thus, the present invention has been achieved.

[0015] In other words, the present invention relates to a frozen food for microwave cooking, comprising a cooked main ingredient, a fat-starch mixture and a concentrated liquid soup, wherein an upper side part or the entire surface of the main ingredient is covered with the fat-starch mixture, the concentrated liquid soup is placed on the upper side part of the main ingredient covered with the fat-starch mixture, the main ingredient, the fat-starch mixture and the concentrated liquid soup are frozen in an integrated state, the fat-starch mixture has a starch content of 25% by weight or less, the weight of the fat-starch mixture is 3 to 20% by weight (based on the weight of the main ingredient), the viscosity of the concentrated liquid soup at 25° C. is 5 Pa·s or more, the weight of the concentrated liquid soup is 25 to 75% by weight (based on the weight of the main ingredient), and the frozen food for microwave cooking can be eaten by pouring hot water after microwave cooking.

[0016] In the frozen food for microwave cooking according to the present invention, the fat in the fat-starch mixture is preferably a non-Newtonian fluid at 25°C.

[0017] In the frozen food for microwave cooking according to the present invention, the main ingredient is preferably noodles.

[0018] The method for producing frozen food for microwave cooking according to the present invention is, for example, a method for producing frozen food for microwave cooking, which comprises: filling a cooked main ingredient into a freezing container; placing a fat-starch mixture (the amount of which is 3 to 20 weight % based on the weight of the cooked main ingredient) from the upper side of the main ingredient filled in the freezing container; placing a concentrated liquid soup (the amount of which is 25 to 75 weight % based on the weight of the cooked main ingredient) from the upper side of the main ingredient on which the fat-starch mixture is placed; freezing the cooked main ingredient, the fat-starch mixture and the concentrated liquid soup filled in the freezing container to prepare a frozen food; and taking the prepared frozen food out of the freezing container and sealing the prepared frozen food in a bag for microwave cooking; wherein the starch content of the fat-starch mixture is less than 25 weight %, the viscosity of the concentrated liquid soup at 25° C. is more than 5 Pa·s, and the frozen food for microwave cooking can be eaten by pouring hot water after microwave cooking.

[0019] In the method for producing frozen food for microwave cooking according to the present invention, the fat in the fat-starch mixture is preferably a non-Newtonian fluid at 25°C.

[0020] In the method for producing frozen food for microwave cooking according to the present invention, the main ingredient is preferably noodles.

[0021] Advantageous Effects of the Invention

[0022] The present invention can provide a frozen food for microwave cooking, which has a viscous soup when eaten, and a production method thereof. The frozen food for microwave cooking has a viscous soup having a natural consistency like soup eaten in a restaurant. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] [ Figure 1 ] Figure 1 is an explanatory diagram of a frozen food for microwave cooking according to an embodiment of the present invention.

[0024] [ Figure 2 ] Figure 2 It is an explanatory diagram of a modified example of the frozen food for microwave cooking according to the embodiment of the present invention.

[0025] [ Figure 3 ] Figure 3 is a graph showing the relationship between the shear rate and the viscosity of the oils of Formulation Examples 1-1 to 1-3 used in the oil-starch mixture according to an embodiment of the present invention.

[0026] Reference numerals list

[0027] 1 Main Ingredients

[0028] 2 Upper part

[0029] 3. Oil-starch mixture

[0030] 4 Concentrated liquid soup DETAILED DESCRIPTION

[0031] Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

[0032] 1. Main ingredients

[0033] The main ingredients according to the present invention include noodles, rice (cooked rice), etc. There is no particular restriction on the type of noodles, and examples thereof include wheat noodles, buckwheat noodles, Chinese noodles, spaghetti, macaroni, etc. The raw noodles or dried noodles of these noodles are cooked in advance by boiling, steaming or other cooking methods, and then used as the main ingredients. There is no particular restriction on the type of rice, and examples thereof include white rice, brown rice and multi-grain rice. Such rice is cooked, then fried to make fried rice, or such rice is fried, then cooked with soup to make pilaf. The rice cooked in this way is used as the main ingredient.

[0034] 2. Oil-starch mixture

[0035] Grease-starch mixture according to the present invention is a mixture of grease and starch, and does not contain water. For the grease in the grease-starch mixture according to the present invention, there is no particular restriction, as long as it is edible, and its example comprises lard, tallow, chicken oil, palm oil, corn oil, rapeseed oil, sesame oil, olive oil, rice bran oil, soybean oil, safflower oil and other greases, and their hydrogenated oils. One or more of these greases can be selected and used.

[0036] In particular, the fat in the fat-starch mixture according to the present invention is preferably a non-Newtonian fluid at 25°C. Conventional oils that are liquid at 25°C are Newtonian fluids; however, by mixing fats (such as shortening), the fats can be made viscous, resulting in non-Newtonian fluids at 25°C. If the viscosity is too low, the starch will be unevenly dispersed in the fat in the fat-starch mixture, and it will be difficult to apply the mixture to the main food. Therefore, at a shear rate of 10.2 [1 / s] at 25°C, the viscosity of the fat in the fat-starch mixture according to the present invention is preferably at least 100 mPa·s or more and more preferably 250 mPa·s or more. On the contrary, if the viscosity is too high, it will be difficult to take out the frozen food when the frozen food is taken out of the freezing container after freezing. Therefore, at a shear rate of 10.2 [1 / s] at 25°C, the viscosity is preferably at least 500 mPa·s or less and more preferably 450 mPa·s or less. The viscosity can be measured using a cone-plate rotational viscometer.

[0037] There is no particular restriction on the starch in the oil-starch mixture according to the present invention, and examples thereof include potato starch, tapioca starch, corn starch, waxy corn starch, sago starch, mung bean starch, wheat starch, rice starch and other starches and modified starches obtained by subjecting these starches to gelatinization, etherification, esterification, oxidation or other treatments. One or more of these starches can be selected and used. The starch used in the present invention is preferably a starch having a gelatinization starting temperature of 60°C or less, and is most preferably hydroxypropyl starch (etherified starch).

[0038] Based on the gross weight of the grease-starch mixture, the content of starch in the grease-starch mixture according to the present invention is preferably less than 25% by weight. If the content of starch is too high, starch is unlikely to be evenly dispersed, and gelatinization occurs by microwave cooking and is easy to agglomerate when eaten. There is no particular restriction on the lower limit; however, if the content of starch is too low, the amount of the grease-starch mixture added to provide the necessary viscosity increases (depending on the type of soup). Therefore, the content of starch is preferably more than 10% by weight.

[0039] The fat-starch mixture according to the present invention is preferably added to cover the upper part or the entire surface of the main food (e.g. Figure 1 This can not only prevent the water content of the concentrated liquid soup described below from being transferred to the noodles, but also prevent the main ingredients from sticking together due to microwave cooking. In terms of uniform cooking, it is preferred to add the fat-starch mixture to cover the entire surface of the main ingredient (such as Figure 2 shown).

[0040] Based on the weight of the main food material of cooking described above, the amount of the grease-starch mixture according to the present invention added is preferably 3 to 20 weight %.If the amount of grease-starch mixture is less than 3 weight %, then when the main food material is filled in a freezing container, it is difficult to cover the upper part or the whole surface of the main food material.On the contrary, if the amount of grease-starch mixture is greater than 20 weight %, a large amount of excessive grease-starch mixtures accumulate at the bottom of the freezing container, starch clumps during microwave cooking, and the frozen food after freezing is difficult to take out from the freezing container.The amount of grease-starch mixture is more preferably about 5 to 12 weight %.

[0041] 3. Concentrated liquid soup

[0042] The viscosity of the concentrated liquid soup according to the present invention at 25° C. is preferably 5 Pa·s or more. The viscosity can be measured with a B-type viscometer. If the viscosity is less than 5 Pa·s, the moisture of the concentrated liquid soup is easily transferred to the main food. In addition, the concentrated liquid soup easily drips from the upper part of the main food, the concentrated liquid soup is burned during microwave cooking, and the main food easily sticks together. The viscosity is more preferably 8 Pa·s or more. There is no particular restriction on the upper limit; however, if the viscosity is too high, it is difficult to put in the concentrated liquid soup. Therefore, the upper limit of the viscosity is preferably 25 Pa·s or less.

[0043] The salt concentration of the concentrated liquid soup according to the present invention is preferably 7% (W / V) or less. If the salt concentration is higher than 7%, the concentrated liquid soup is burnt due to microwave cooking, and the main ingredients tend to stick together. The salt concentration can be measured by the Mohr method. Since the concentrated liquid soup according to the present invention is directly filled into the frozen food and frozen, the filling amount of the soup can be increased compared to the accompanying concentrated liquid soup. In addition, since pH adjustment is not required for storability, the degree of concentration can be reduced and the flavor can be improved. There is no particular restriction on the lower limit; however, if the degree of concentration is too low, the filling amount of the liquid soup increases, which requires a longer cooking time by microwave cooking. In addition, due to the transfer of moisture to the main ingredients during storage, the taste of the main ingredients deteriorates. Therefore, the salt concentration of the concentrated liquid soup is preferably adjusted to 3% or more.

[0044] The filling amount of the concentrated liquid soup according to the present invention is preferably 75% by weight or less based on the weight of the cooked main ingredient. If the filling amount is too large, the concentrated liquid soup cannot be placed on the upper part of the main ingredient and is easy to drip. In addition, the microwave cooking time becomes longer, the concentrated liquid soup is burnt due to microwave cooking, and the main ingredients are easy to stick together. There is no particular restriction on the lower limit; however, if the filling amount is too low, the degree of concentration of the concentrated liquid soup increases, the concentrated liquid soup is overheated and burnt due to microwave cooking, and the main ingredients are easy to stick together. Therefore, based on the weight of the main ingredient, the filling amount is preferably 25% by weight or more. A more preferred range is 50 to 70% by weight.

[0045] 3. Production process

[0046] A cooked main ingredient is prepared. Specifically, in the case of noodles, raw noodles prepared by making noodles, or dried noodles, are cooked by boiling or steaming by a conventional method, and optionally washed with water and cooled. The resulting noodles are used as the main ingredient. In the case of rice, the rice is cooked, the rice is fried to make fried rice, or the rice is fried and then cooked with soup to make pilaf. The rice cooked in this way is used as the main ingredient.

[0047] Then, the cooked main ingredients are filled into the freezing container. There is no particular limitation on the freezing container as long as it has antifreeze properties, and examples thereof include flexible plastic freezing containers and metal freezing containers. There is no particular limitation on the shape of the container, and it may be rectangular or circular, or may have a convex portion in the center.

[0048] After the main ingredients are filled into the freezing container, the fat-starch mixture is added to cover the upper part of the main ingredients or the entire surface of the main ingredients (such as Figure 1 There is no particular restriction on the method of adding the fat-starch mixture. Figure 1 As shown in FIG. 1 , when the fat-starch mixture is placed on the upper part of the main food material, it is preferred to place the fat-starch mixture to cover a wider range than the upper part on which the concentrated liquid soup is to be placed as described below. Figure 2 As shown, in the case of covering the entire surface of the main ingredient, for example, a method of blowing air after putting in the fat-starch mixture is used so that the fat-starch liquid evenly covers the surface of the main ingredient. It is more preferred to cover the entire surface of the main ingredient because it can prevent moisture from being transferred to the main ingredient as a whole, the main ingredient is easy to loosen, and the heating is uniform, and the mouthfeel of the main ingredient and the natural viscosity of the soup can be obtained.

[0049] After covering the main ingredients with the fat-starch mixture, the concentrated liquid soup is placed on the upper part of the main ingredients (such as Figure 1or 2). There is no particular restriction on the method of adding the concentrated liquid soup. When the fat-starch mixture is added to cover the upper part of the main ingredient (such as Figure 1 The concentrated liquid soup is evenly placed in the area covered by the fat-starch mixture. When the fat-starch mixture covers the entire surface of the main ingredient (as shown in FIG. Figure 2 The concentrated liquid soup can be evenly placed on the upper part of the main ingredients.

[0050] After the concentrated liquid soup is placed, the frozen container is placed in a freezer (freezer) and frozen. There is no particular restriction on the freezing method, and conventional techniques can be applied. For example, commercial freezing equipment can be applied, such as a blast tunnel freezer, a spiral freezer, a wagon freezer, a quick-freeze storehouse and a brine flexible freezer, as well as general commercial and household freezers. It is particularly preferred to perform quick freezing at a temperature below -35°C in a tunnel freezer or a spiral freezer.

[0051] The frozen food is then taken out of the freezing container. There is no particular restriction on the method of taking out the frozen food. The flexible freezing container may be deformed to take out the frozen food, or the underside of the freezing container may be tapped to take out the frozen food. The taken out frozen food may be placed in and sealed in a microwave cooking bag, which is then sealed with an outer packaging material (optionally together with a separate package of condiments, rice toppings (furikake), etc.), and put on the market as a microwave cooking frozen food.

[0052] 4. Cooking Method

[0053] In the case of frozen food with soup, it is usually cooked in a pot, or the frozen main ingredients are cooked in a microwave oven and then transferred to a soup prepared separately by dissolving the accompanying soup in hot water in advance. Thus, cooking is completed. However, the frozen food for microwave cooking according to the present invention is cooked in a microwave oven, then transferred to a container (such as a bowl), and hot water is poured into it and stirred. Thus, cooking is completed. Since there is no need to prepare soup separately, cooking is easier. In addition, the direct filling of liquid soup can reduce packaging materials, which is environmentally friendly. In addition, since it is cooked in a microwave oven in the state of a fat-starch mixture, the starch contained in the fat absorbs moisture and is slightly gelatinized before pouring hot water. Probably for this reason, compared with the case where the viscosity is expressed by the fat-starch mixture in the accompanying soup as in patent document 1, when hot water is poured, there is no artificial discomfort in the expression of viscosity, and the natural consistency of the soup eaten in a restaurant can be felt. In addition, since the concentrated liquid soup is also heated in the microwave, the sense of doneness is increased, the soup is well blended with the main ingredients, and the flavors are integrated as a whole.

[0054] Embodiments of the present invention will be described in more detail below with reference to Examples.

[0055] Example

[0056] <Experiment 1> Examination of oil-starch mixture

[0057] (Main ingredients)

[0058] To the raw material flour (prepared by mixing 950 g of wheat flour and 50 g of starch), kneading water prepared by dissolving 10 g of salt and 10 g of alkaline water preparation (sodium carbonate 50: potassium carbonate 45: polyphosphate 5) in 350 ml of water was added, and the mixture was kneaded with a mixer for 15 minutes to make noodle dough. The dough was rolled into a noodle strip with a thickness of 1.5 mm with a roller, and cut with a No. 20 cutter (square knife) to form raw noodle strands. Next, the resulting raw noodle strands were cut into 25 to 30 cm pieces / meal portion, boiled in boiling water for 30 seconds, and rinsed with cold water for 1 minute, then soaked in ice water for 30 seconds, cooled, and drained, thereby obtaining cooked Chinese noodles (main ingredient).

[0059] (Fat-starch mixture)

[0060] After the rapeseed oil and shortening of the formulations of formulation examples 1-1 to 1-5 shown in Table 1 below were mixed, starch was mixed to prepare an oil-starch mixture. For formulation examples 1-1 to 1-3, the viscosity of the oils (rapeseed oil and shortening) used was measured. The measurement was performed using a digital viscometer (LVDVNeat, EKO Instruments Co., Ltd.), a conical rotor (CPA-52Z) and an adapter (SC4-27). The viscosity was measured while changing the rotation speed from 1 rpm to 80 rpm (shear rate: 0.34 to 27.2) every 60 seconds. The measurement results are shown in Tables 2 and 3. Figure 3 For formulation example 1-1, viscosity could not be measured at a shear rate of less than 10.2. Similarly, for formulation examples 1-1 to 1-3, the oil-starch mixture was mixed, the resultant was left for 1 minute, and the starch dispersibility was visually confirmed. When a large amount of starch precipitates, this situation was evaluated as poor, while when there was less starch precipitation and dispersion was generally maintained, this situation was evaluated as good.

[0061] [Table 1]

[0062]

[0063] [Table 2]

[0064]

[0065] (Concentrated liquid soup)

[0066] Then, the materials of Formulation Example 2-1 in Table 3 below were mixed and dissolved by heating to prepare a concentrated liquid soup (chicken white soup). For Formulation Example 2-1, Formulation Example 2-2, and Formulation Example 2-3, the viscosity at 25° C. was measured with a B-type viscometer (VISCOMETER TVB-15M Roter No. 3, manufactured by Toki Sangyo Co., Ltd.).

[0067] [Table 3]

[0068]

[0069] (Test Example 1-1)

[0070] 170 g of cooked Chinese noodles as the main ingredient were filled into a freezing container (container diameter: 150 mm, container bottom diameter: 140 mm, container height: 54 mm, container raised portion diameter: 108 mm, container raised portion bottom diameter: 96.5 mm, container raised portion height: 8 mm). Then, 12 g of the fat-starch mixture of Formulation Example 1-1 was added from above the Chinese noodles, and compressed air was blown in from above the container to apply the fat-starch mixture to the entire surface of the noodles.

[0071] Then, 115 g of the concentrated liquid soup of Formula Example 2-1 was evenly placed on the upper side of the Chinese noodles from above the Chinese noodles to which the fat-starch mixture was applied, so that the soup would not drip from the edge of the freezing container. Figure 2 shown.

[0072] After the concentrated liquid soup was added, the entire freezing container was placed in a blast freezer at -35°C and frozen for 45 minutes. The frozen food (Chinese noodles) was taken out of the freezing container and placed in a plastic bag for microwave cooking, thereby preparing a frozen food for microwave cooking (frozen Chinese noodles).

[0073] (Test Example 1-2)

[0074] A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-1, except that the fat-starch mixture was changed to the fat-starch mixture of Formulation Example 1-2.

[0075] (Test Example 1-3)

[0076] A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-1, except that the fat-starch mixture was changed to the fat-starch mixture of Formulation Example 1-3.

[0077] (Test Example 1-4)

[0078] A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-1, except that the fat-starch mixture was changed to the fat-starch mixture of Formulation Example 1-4.

[0079] (Test Example 1-5)

[0080] A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-1, except that the fat-starch mixture was changed to the fat-starch mixture of Formulation Example 1-5.

[0081] (Test Example 1-6)

[0082] A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-2, except that the amount of the added fat-starch mixture was changed to 5 g.

[0083] (Test Example 1-7)

[0084] A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-2, except that the amount of the added fat-starch mixture was changed to 34 g.

[0085] (Test Example 1-8)

[0086] 12 g of the fat-starch mixture of Formula Example 1-2 was placed in a separate packaging material, and 92 g of the concentrated liquid soup of Formula Example 2-4 was placed in a separate packaging material. The cooked Chinese noodles as the main ingredient were frozen according to the method of Test Example 1-1 without adding the fat-starch mixture and the concentrated liquid soup, and placed in a microwave cooking bag, thereby preparing a microwave cooking frozen food.

[0087] Test examples 1-2 and 1-8 were cooked in a microwave oven, eaten, and sensory evaluation was performed. For test example 1-2, the frozen food was cooked at 600 W for 4 minutes and then transferred to a container. Then, 200 ml of hot water was placed therein, and the concentrated liquid soup was dissolved while stirring. The resulting product was eaten and evaluated. For test example 1-8, the frozen food was cooked at 600 W for 4 minutes, then placed in a soup prepared by placing the fat-starch mixture of recipe example 1-2 and the concentrated liquid soup of recipe example 2-4 in a container in advance, and 220 ml of hot water was added to dissolve them. The resulting product was eaten and evaluated. The evaluation was based on the consistency of the thick chicken white soup of the restaurant (Tenkaippin). Foods with almost the same natural consistency as in the restaurant were evaluated as excellent, foods with generally good natural consistency were evaluated as good, foods with poor artificial consistency were evaluated as acceptable, and foods with very poor strong artificial consistency were evaluated as poor.

[0088] Test Examples 1-1 to 1-7 were evaluated for production suitability, such as the degree of application of the fat-starch mixture to the noodle strands, dripping of fat, and removal of the frozen food after freezing. Test Examples 1-1 to 1-8 were evaluated for cooking suitability, such as loosening of the noodle strands during microwave cooking and clumping in the soup. Test Examples 1-1 to 1-7 were cooked in the same manner as Test Example 1-2.

[0089] Table 4 shows the evaluation results.

[0090] [Table 4]

[0091]

[0092] According to the results of the sensory evaluation of Test Examples 1-2 and Test Examples 1-8, in the frozen food for microwave cooking according to the present invention (frozen Chinese noodles), the artificial viscosity produced by starch is reduced compared with the food described in Patent Document 1 with liquid soup and fat-starch mixture divided into individual packages, and the viscosity is close to the thick but strong and natural viscosity served in the restaurant. The reason is speculated as follows. Specifically, during microwave cooking, the starch in the fat-starch mixture absorbs the moisture from the directly filled concentrated liquid soup and the moisture from the noodles while being heated, resulting in partial starch gelatinization. Then, hot water is poured into it for final gelatinization, which suppresses the artificial viscosity produced by starch compared with Test Example 1-8 in which gelatinization is completed only with hot water. In addition, the sample of Test Example 1-2 is directly filled with concentrated liquid soup, and the microwave oven heats the concentrated liquid soup together with the noodles. Accordingly, compared with Test Example 1-8, the cookedness of the soup itself is increased, the noodles are well integrated with the soup, and the flavor is integrated as a whole.

[0093] For the oils of Formulation Examples 1-1 to 1-3, the relationship between the shear rate and the viscosity at 25°C was measured. As the results, as shown in Tables 2 and Figure 3 As shown in , the viscosity of the grease in Formulation Example 1-1 hardly changes even when the shear rate changes, indicating that the grease is a Newtonian fluid. For the greases in Formulation Example 1-2 and Formulation Example 1-3, the viscosity decreases as the shear rate increases, indicating that the grease is a non-Newtonian fluid.

[0094] According to the evaluation results of the fat-starch mixtures of Test Examples 1-1 to 1-3, by adding shortening to obtain a non-Newtonian fluid like the fats of Formula Examples 1-2 and 1-3 (rather than the fat of Formula Example 1-1), the dripping of the fat-starch mixture at the bottom of the container can be reduced after the fat-starch mixture is applied to the noodles. It is difficult to compare the viscosity of a non-Newtonian fluid with that of a Newtonian fluid; however, as Figure 3 As shown in Table 2, a viscosity higher than 100 mPa·s at a shear rate of 10.2 at 25° C. may indicate a non-Newtonian fluid. In addition, as in Formulation Example 1-2, when the viscosity is 250 mPa·s or more, dripping of the oil-starch mixture may be prevented.

[0095] On the contrary, as shown in Test Examples 1-3, when shortening is added to the fat-starch mixture to increase the viscosity of the non-Newtonian fluid of the fat, it is difficult to fill the container with the fat-starch mixture, and after filling, the mixture is difficult to spread over the entire surface of the noodle strands. In addition, it is difficult to take out the frozen food from the container when frozen. Accordingly, as shown in Formula Examples 1-3, the viscosity of the fat is preferably 500 mPa·s or less and more preferably 450 mPa·s or less at a shear rate of 10.2 at 25°C. However, as Figure 1 As shown, when the fat-starch mixture covers the upper part of the frozen food, for the filling of the fat-starch mixture, the viscosity of the non-Newtonian fluid can be further increased by increasing the capacity of the filling machine or adopting a process using a non-flexible plastic container or metal container to extrude the mixture.

[0096] According to the evaluation results of the fat-starch mixture of Test Examples 1-4 and Test Examples 1-5, the amount of starch mixed in the fat-starch mixture is no problem when it is a small amount; however, as shown in Test Examples 1-5, the looseness of the noodles began to become slightly worse during cooking, and lumps began to form in the soup. Therefore, the amount of starch in the fat-starch mixture is preferably 25% by weight or less. However, if the amount of starch is too low, it is necessary to add a large amount of fat-starch mixture to achieve viscosity depending on the type of soup. Therefore, it is considered that the amount of starch in the fat-starch mixture is preferably 10% by weight or more.

[0097] As shown in Test Examples 1-6 and 1-7, if the filling amount of the fat-starch mixture in the main food is too low, it is difficult to cover the entire surface of the main food with the fat-starch mixture. On the contrary, if the filling amount is too large, the excess fat-starch mixture accumulates at the bottom of the container, making it difficult to take the frozen food out of the freezing container. If the fat-starch mixture accumulated at the bottom of the freezing container hardens in one place, it is easy to clump in the soup, and the noodles are not easy to loosen when heated. Therefore, based on the weight of the cooked main food, the amount of the fat-starch mixture added is preferably in the range of 3 to 20 weight %.

[0098] <Experiment 2> Examination of concentrated liquid soup

[0099] (Test Example 2-1)

[0100] The materials of Formulation Example 2-2 in Table 2 below were mixed and dissolved by heating to prepare a concentrated liquid soup. A frozen food for microwave cooking (frozen Chinese noodles) was prepared according to the method of Test Example 1-2 except that the concentrated liquid soup prepared in Formulation Example 2-2 was used.

[0101] (Test Example 2-2)

[0102] The materials of the recipe examples 2-3 in the following Table 2 were mixed and dissolved by heating to prepare a concentrated liquid soup. In addition to putting 127 g of the concentrated liquid soup prepared in the recipe examples 2-3, a frozen food for microwave cooking (frozen Chinese noodles) was prepared according to the method of the test examples 1-2.

[0103] (Test Example 2-3)

[0104] The materials of Formulation Example 3 in Table 5 below were mixed and dissolved by heating to prepare a concentrated liquid soup (ankake ramen).

[0105] [Table 5]

[0106]

[0107] Then, 180 g of the cooked Chinese noodles prepared in Experiment 1 were filled as the main ingredient into a freezing container (container diameter: 150 mm, container bottom diameter: 140 mm, container height: 54 mm, container raised portion diameter: 108 mm, container raised portion bottom diameter: 96.5 mm, container raised portion height: 8 mm). Then, 12.5 g of the fat-starch mixture of Formulation Example 1-2 was added from above the Chinese noodles, and compressed air was blown in from above the container to apply the fat-starch mixture to the entire surface of the noodles.

[0108] Then, 85 g of the concentrated liquid soup of Formula Example 3 was evenly placed on the upper side of the Chinese noodles from above the Chinese noodles to which the fat-starch mixture was applied, so that the soup would not drip from the edge of the container. Figure 2 shown.

[0109] After the concentrated liquid soup was added, the entire freezing container was placed in a blast freezer at -35°C and frozen for 45 minutes. The frozen food (Chinese noodles) was taken out of the freezing container and placed in a plastic bag for microwave cooking, thereby preparing a frozen food for microwave cooking (frozen Chinese noodles).

[0110] (Test Example 2-4)

[0111] The materials of Formulation Example 4 in Table 6 below were mixed and dissolved by heating to prepare a concentrated liquid soup (sesame Tantan noodles).

[0112] [Table 6]

[0113]

[0114] Then, 200 g of the cooked Chinese noodles prepared in Experiment 1-1 were filled as the main ingredient into a freezing container (container diameter: 150 mm, container bottom diameter: 140 mm, container height: 54 mm, container raised portion diameter: 108 mm, container raised portion bottom diameter: 96.5 mm, container raised portion height: 8 mm). Then, 6 g of the fat-starch mixture of Formulation Example 1-2 was added from above the Chinese noodles, and compressed air was blown in from above the container to apply the fat-starch mixture to the entire surface of the noodles.

[0115] Then, 105 g of the concentrated liquid soup of Formula Example 4 was evenly placed on the upper side of the Chinese noodles from above the Chinese noodles to which the fat-starch mixture was applied, so that the soup would not drip from the edge of the container. Figure 2 shown.

[0116] After the concentrated liquid soup was added, the entire freezing container was placed in a blast freezer at -35°C and frozen for 45 minutes. The frozen food (Chinese noodles) was taken out of the freezing container and placed in a plastic bag for microwave cooking, thereby preparing a frozen food for microwave cooking (frozen Chinese noodles).

[0117] Test examples 2-1 to 2-4 were cooked in a microwave oven, eaten, and subjected to sensory evaluation. For test examples 2-1 and 2-2, the frozen food was cooked at 600 W for 4 minutes, then transferred to a container, 200 ml of hot water was put in, and the concentrated liquid soup was dissolved while stirring. The resulting food was eaten and evaluated. For test example 2-3, the frozen food was cooked at 600 W for 4 minutes, then transferred to a container, 200 ml of hot water was put in, and the concentrated liquid soup was dissolved while stirring. The resulting food was eaten and evaluated. For test example 2-4, the frozen food was cooked at 600 W for 4 minutes and 30 seconds, then transferred to a container, 220 ml of hot water was put in, and the concentrated liquid soup was dissolved while stirring. The resulting food was eaten and evaluated.

[0118] Test Examples 2-1 to 2-4 were evaluated for production suitability (such as filling of liquid soup, dripping from the upper side of the main ingredients, and taking out of frozen food) and cooking suitability (such as burning of soup, loosening of noodle strings, and lumps in soup during cooking). The evaluation results are shown in Table 7 below.

[0119] [Table 7]

[0120]

[0121] In Experiment 2, as shown in Table 7, production suitability and cooking suitability when using different soups, such as concentrated liquid soups of Recipe Example 2-2 (prepared by reducing the viscosity of the soup of Recipe Example 2-1), Recipe Example 2-3 (prepared by diluting Recipe Example 2-1), Recipe Example 3 (ankake soup), and Recipe Example 4 (sesame dandan soup) were examined. As a result, as shown in Test Example 2-1, when the viscosity of the concentrated liquid soup at 25° C. was about 5 Pa·s, the production suitability and cooking suitability were at a generally acceptable level, but the concentrated liquid soup dripped slightly. In addition, as shown in Test Example 2-2, as the amount of concentrated liquid soup put in, up to about 75% by weight (based on the main ingredient) of the soup can be put in the upper part of the main ingredient.

[0122] As shown in Test Example 2-3, by microwave heating, the soup with a high salt concentration was not burnt, but slightly overheated. As a result, in some noodles, the looseness was slightly poor. Therefore, it is considered that the salt concentration is preferably 7% or less.

[0123] As shown in Test Example 2-4, if the viscosity of the soup increases, the filling property deteriorates, and therefore it is considered that the viscosity of the soup at 25° C. is preferably 25 Pa·s or less.

[0124] Although not shown in the data, as a result of the sensory evaluation of each sample, the viscosity was appropriately expressed in all test examples, the main ingredients and the soup were better blended than the viscosity expressed by the accompanying soup, and the soup had a natural viscosity like the soup served in a restaurant.

Claims

1. A frozen food for microwave cooking, comprising a cooked main ingredient, a fat-starch mixture and a concentrated liquid soup. wherein the upper part or the entire surface of the main food is covered by the oil-starch mixture, wherein the concentrated liquid soup is placed on the upper portion of the main food material covered by the fat-starch mixture, The main food material, the oil-starch mixture and the concentrated liquid soup are frozen in an integrated state. The starch content of the oil-starch mixture is less than 25% by weight, Wherein, based on the weight of the main ingredient, the weight of the oil-starch mixture is 3 to 20% by weight. wherein the viscosity of the concentrated liquid soup at 25° C. is greater than 5 Pa·s, Wherein, based on the weight of the main ingredient, the weight of the concentrated liquid soup is 25 to 75 weight %, and The frozen food for microwave cooking can be eaten by pouring hot water after microwave cooking.

2. The frozen food for microwave cooking according to claim 1, wherein the fat in the fat-starch mixture is a non-Newtonian fluid at 25°C.

3. The frozen food for microwave cooking according to claim 1 or 2, wherein the main ingredient is noodles.

4. A method for producing frozen food for microwave cooking, the method comprising: Fill freezer containers with cooked main ingredients; Putting a fat-starch mixture from the upper side of the main food filled into the freezing container, wherein the amount of the fat-starch mixture is 3 to 20% by weight based on the weight of the cooked main food; Add concentrated liquid soup from the upper side of the main food on which the fat-starch mixture is placed, wherein the amount of the concentrated liquid soup based on the weight of the cooked main food is 25 to 75% by weight; Freezing the cooked main food, the fat-starch mixture and the concentrated liquid soup filled into the freezing container to prepare a frozen food; and removing the prepared frozen food from the freezing container and sealing the prepared frozen food in a microwave cooking bag, The starch content of the oil-starch mixture is less than 25% by weight, The viscosity of the concentrated liquid soup at 25°C is 5 Pa·s or more, and The frozen food for microwave cooking can be eaten by pouring hot water after microwave cooking.

5. The method for producing frozen food for microwave cooking according to claim 4, wherein the fat in the fat-starch mixture is a non-Newtonian fluid at 25°C.

6. The method for producing a frozen food for microwave cooking according to claim 4 or 5, wherein the main ingredient is noodles.

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