Production method for daily prepared food (SOZAI)

Abstract

To provide a daily prepared food having a fry-up feeling.SOLUTION: A production method for daily prepared food includes: a steam heating step of heating a food material containing a vegetable by bringing the food material into contact with steam of 100-300°C; and a roasting step of roasting the food material subjected to the steam heating step by bringing the food material into contact with a flame. The roasting step can be performed using a roaster 1. The roaster 1 includes a transport path 2 for a food material 10, where one or more roasting areas 2A where the food material 10 being transported on the transport path 2 is brought into contact with a flame 3 are disposed in a part of the transport path 2, and the roasting step is performed once by a single pass of the food material 10 through the roasting areas 2A.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a method for producing side dishes having a stir-fried texture. [Background technology]

[0002] Stir-fried foods such as fried rice, stir-fried vegetables, and fried noodles have a unique stir-fried feel due to the combination of a savory stir-fried aroma and a moderately browned exterior produced by stir-frying ingredients at high temperatures, and are popular menu items in households and restaurants, as well as being popular as commercially available prepared foods provided by retail stores.

[0003] Patent Document 1 describes a food heat treatment method that uses three methods in combination: a water-based heat medium containing superheated steam, radiant heat from a heating element that generates the medium, and microwaves. According to the method described in Patent Document 1, rice can be quickly and evenly cooked deliciously and the deliciousness can be maintained for a long time, but there is a risk that the combination of steam heating, radiant heat, and microwave heating will not give the food a sufficient stir-fried texture.

[0004] Patent Document 2 describes a method for producing stir-fried foods in which a large amount of edible oil is once heated at 150°C or higher for 5 minutes or more, cooled, reheated, and then fed into a stir-fryer in small amounts according to the production lot and production speed, and ingredients are fried one by one. The method described in Patent Document 2 is said to be capable of producing stir-fried foods that have a strong, desirable stir-fried aroma and can retain the stir-fried aroma even after frozen storage. The method described in Patent Document 2 can impart a stir-fried aroma derived from the edible oil to the stir-fried foods, but it is difficult to impart a sufficient stir-fried aroma derived from ingredients other than the edible oil, and there is a risk that the food cannot be given a sufficient stir-fried feel.

[0005] Stir-fried foods require stir-frying, which results in poor production efficiency, and is considered to be difficult to mass-produce industrially compared to foods that use other cooking methods. Patent Document 3 describes a method for producing frozen or refrigerated stir-fried foods that solves this problem, which includes a step of frying some of the ingredients and adding them. However, the method described in Patent Document 3 makes it difficult to impart a stir-fried texture to the entire ingredients, and there is a risk that the food will not have a sufficient stir-fried texture. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2008-253202 A [Patent Document 2] JP 2007-049924 A [Patent Document 3] Japanese Patent Application Publication No. 8-228694 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a side dish that has a stir-fried feel. [Means for solving the problem]

[0008] The present invention provides a method for producing side dishes, which includes a steam heating step in which ingredients including vegetables are heated by contacting them with steam at 100 to 300°C, and a searing step in which the ingredients that have undergone the steam heating step are seared by contacting them with a flame. Effect of the Invention

[0009] According to the present invention, it is possible to provide side dishes that have a stir-fried feel. The side dishes produced by the production method of the present invention have a sufficient stir-fry feel in both flavor (aroma, taste) and appearance. That is, the side dishes produced by the production method of the present invention have a strong stir-fry aroma produced by stir-frying ingredients and have a pleasant taste unique to stir-fried foods, that is, they have a "stir-fry flavor," and also have a moderate browning and an "appearance with a stir-fry feel." [Brief description of the drawings]

[0010] [Figure 1] FIG. 1 is a schematic diagram of an example of a roasting machine that can be used in the roasting step according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] In the method for producing side dishes of the present invention, side dishes are produced by cooking ingredients including vegetables. The vegetables used in the present invention may be any type that can be cooked by heating, and there is no particular limitation on the type. Specific examples of vegetables include root vegetables such as radish, carrot, burdock, lotus root, potato, and sweet potato; leafy and stem vegetables such as cabbage, komatsuna, mizuna, Chinese cabbage, bok choy, chives, spinach, mitsuba, lettuce, celery, parsley, asparagus, bamboo shoots, garlic, green onions, onions, broccoli, cauliflower, edible chrysanthemum, and myoga; fruit vegetables such as eggplant, tomato, chili pepper, bell pepper, pumpkin, zucchini, cucumber, okra, sweet corn, green beans, snow peas, green peas, fava beans, and edamame; spicy vegetables such as ginger; fruit vegetables such as strawberries and melons; and sprouts such as mung bean sprouts, soybean sprouts, and tomyo.

[0012] In the present invention, in addition to vegetables, other non-vegetable ingredients can be used as food ingredients, for example, livestock meat such as beef, pork, chicken, lamb, venison, horse meat, goose meat, etc.; seafood meat such as tuna, swordfish, cod, squid, shrimp, shellfish, etc.; mushrooms such as shiitake mushroom, shimeji mushroom, king oyster mushroom, maitake mushroom, matsutake mushroom, etc.; grains such as corn, rice, wheat, etc.; and fruits such as bananas, apples, plums, etc. The present invention is particularly suitable for producing prepared foods containing vegetables and meat, with livestock meat being particularly preferred.

[0013] In the present invention, one type of food material may be used, or two or more types of food materials may be used. The food materials used in the present invention may be raw (unprocessed) or processed by subjecting raw (unprocessed) food materials to one or more pretreatments such as cutting, peeling, heating, drying, refrigeration, freezing, and seasoning.

[0014] The method for producing side dishes of the present invention is characterized in that it employs a combination of steam heating and direct flame broiling as a cooking method for ingredients including vegetables. That is, the method for producing side dishes of the present invention has a steam heating step in which ingredients are heated by contacting them with steam, and a broiling step in which the ingredients that have been subjected to the steam heating step are broiled by contacting them with a flame. Due to this feature, the method for producing side dishes of the present invention can efficiently produce side dishes that have a stir-fried feel.

[0015] In the steam heating step, the food material is heated by contacting it with steam at 100 to 300° C., preferably 200 to 300° C. If the temperature of the steam is less than 100° C., the stir-fried texture of the final side dish may be insufficient, whereas if the temperature of the steam is more than 300° C., the food material may be partially overheated, causing the final side dish to burn and failing to achieve the stir-fried texture.

[0016] The steam heating step can be carried out by placing food in a sealed space where the atmospheric temperature is adjusted to 100 to 300°C and steam is introduced. A commercially available steam heating cooker can be used to carry out the steam heating step. The steam heating cooker may be one that utilizes heating by steam or fine water droplets, or one that uses steam and hot air in combination. Representative examples include superheated steam processing, high-temperature fine water droplet processing, and steam convection. In addition, as a steam heating cooker, there are known a steam injection type that directly blows steam onto food, and a steam-filled type that does not blow steam directly onto food but introduces steam into a chamber containing food to fill the chamber with steam, and either type can be used in the present invention.

[0017] In the steam heating step, it is preferable to heat the food material until the center temperature of the vegetables contained in the food material reaches 85°C, from the viewpoints of improving hygiene and imparting an appropriate texture and aroma to the food material. The term "center of the vegetables" as used herein refers to the part of the vegetables that takes the longest time to reach 85°C when subjected to the steam heating step (hereinafter also referred to as the "temperature-resistant part"). When the food material contains multiple types of vegetables, it refers to the temperature-resistant part of the vegetables that takes the longest time to reach 85°C when subjected to the steam heating step. For example, when cabbage is used as the vegetable, the core of the cabbage can generally be the temperature-resistant part. The center temperature of the vegetables can be measured, for example, by a memory thermometer Data Trace (Seika Sangyo).

[0018] In the steam heating step, the raw materials are preferably steam-heated so that the yield of the raw materials after the steam heating step is preferably 75% by mass or more, more preferably 80 to 90% by mass, which can effectively prevent the food from being burnt in the subsequent roasting step. The "raw material yield" is the ratio (mass%) of the mass of the raw material after the steam heating step to the mass of the raw material before the steam heating step. The "raw material" referred to here is a concept including all raw materials subjected to the steam heating step, and when only ingredients such as vegetables are used as the raw materials, "raw materials = ingredients", and when other ingredients (oils and fats, seasonings, etc.) are used as the raw materials in addition to the ingredients, "raw materials = ingredients and other raw materials". The raw material yield can be adjusted by adjusting the heating temperature (temperature of steam) and heating time (contact time with steam) in the steam heating step.

[0019] The heating time in the steam heating step is not particularly limited and may be adjusted appropriately depending on the type of food material, but from the viewpoint of more reliably achieving the desired effect of the present invention (providing a side dish with a stir-fried texture), it is preferably 30 to 300 seconds, more preferably 60 to 250 seconds. The "heating time" referred to here refers to the time during which the food material is in contact with steam at 100 to 300°C, and when the food material is contacted with steam intermittently multiple times, it refers to the total contact time for the multiple times. From a similar viewpoint, in the water vapor heating step, the product of the water vapor temperature and the heating time (water vapor temperature (°C) × heating time (seconds)) is preferably 8000 to 90000 (°C·seconds), more preferably 16000 to 48000 (°C·seconds). From the same viewpoint, the amount of steam used in the steam heating step is preferably 20 to 300 kg / hour, more preferably 30 to 200 kg / hour.

[0020] In the present invention, all of the ingredients to be cooked may be subjected to the steam heating step at once, or the ingredients to be cooked may be divided into a plurality of groups, and the steam heating step may be performed for each group. When dividing the ingredients into a plurality of groups, there is no particular limitation on the method of grouping, and for example, the ingredients may be divided so that the total mass of each group is equal regardless of whether the ingredients are the same or different between the plurality of groups, or when using a plurality of types of ingredients, the ingredients may be grouped by type of ingredient. As an example of the latter, when the ingredients include vegetables and meat, the ingredients may be divided into a vegetable group and a meat group, and the steam heating step may be performed for each of the two groups.

[0021] In the searing process, the contact time between the food material and the flame, i.e., the searing time, may be appropriately set according to the type of food material, etc., so as to obtain a desired stir-fried texture. Typically, the total contact time between the food material and the flame in the searing process (hereinafter also referred to as "total searing time") is preferably 0.01 to 5 seconds, more preferably 0.03 to 3 seconds, per square centimeter of the food material. This makes it possible to effectively prevent the food material from burning due to excessive heating, while imparting a stir-fried texture to the food material. The "total searing time" refers to the total value of the time the food material is seared with the flame. In the method for producing side dishes of the present invention, the searing step can be performed one or more times. When the searing step is performed once, the total searing time is the contact time between the food material and the flame in that one searing step. When the searing step is performed two or more times, i.e., when multiple searing steps are performed discontinuously, the total searing time is the sum of the contact time between the food material and the flame in each of the two or more searing steps.

[0022] In the searing process, the strength with which the ingredients are seared may be appropriately set according to the type of ingredients, etc., so as to obtain a desired stir-fried texture while taking into consideration hygienic aspects. Factors related to the strength with which the ingredients are seared include "flame strength" (flame output) and "distance between the heat source and the ingredients." The latter refers to the shortest distance between the nozzle of the flame 3 (heat source) and the ingredients 10, as indicated by the symbol D in Fig. 1. For example, when the roasting step is carried out using a burner device described below, typically, the flame output is preferably about 10,000 to 30,000 kcal / h, and the distance between the heat source and the food material (object to be roasted) is preferably about 50 to 200 mm.

[0023] The roasting step can be carried out using a roasting machine. Figure 1 shows a schematic configuration of one example of a roasting machine. The roasting machine 1 shown in Figure 1 includes a conveying path 2 for food material 10, and a roasting zone 2A is disposed in a portion of the conveying path 2, where a flame 3 is brought into contact with food material 10 being conveyed along the conveying path 2. The roasting step is carried out once by the food material 10 passing through the roasting zone 2A once.

[0024] In the illustrated embodiment, the conveying path 2 is a belt conveyor, and is capable of conveying food material 10, which is the object to be conveyed, in one direction MD. In the present invention, the conveying path 2 is not limited to a belt conveyor, and any conveying means conventionally used in this type of food processing device can be used as appropriate. In addition, in the illustrated embodiment, the food material 10 is contained in a tray-shaped container 11, but the container 11 is not necessary, and the food material 10 may be placed directly on the conveying path 2.

[0025] The roasting machine 1 is equipped with a burner device 4 that sprays a flame 3. The burner device 4 is disposed above the conveying path 2, and sprays the flame 3 toward the food material 10 being conveyed along the conveying path 2 to roast it. As the burner device 4, any known burner device capable of spraying a flame, such as a Bunsen burner or a gas torch burner, can be used without any particular limitation. The roasting zone 2A is an area on the conveying path 2 that is reached by the flame 3 sprayed from the burner device 4, and in the roasting machine 1, two roasting zones 2A are arranged intermittently in the direction MD. Therefore, in the roasting machine 1, when the food material 10 passes under the burner device 4 once in the direction MD, it passes through the roasting zone 2A twice, and the roasting process is carried out twice on the food material 10. The number of roasting zones 2A arranged on the conveying path 2 corresponds to the number of roasting processes to be performed on the food material 10.

[0026] The number of times the roasting step is performed is not particularly limited, but is typically preferably 1 to 10 times, and more preferably 2 to 6 times. When the roasting step is performed using a general roasting machine such as the roasting machine 1 shown in Fig. 1, that is, "a roasting machine configured to provide one or more roasting zones in a part of the food material transport path and to bring the food material into contact with a flame in the roasting zone," the "number of times the roasting step is performed" typically refers to the number of times the food material passes through the roasting zone.

[0027] For example, when the number of times the searing step is performed (the number of times the food passes through the searing area) is two or more, the contact time of the food with the flame per searing step (searing time) is preferably 0.01 to 0.5 seconds, more preferably 0.02 to 0.1 seconds per square centimeter of food. It is preferable to perform the searing step multiple times and set the searing time per step shorter than that when the searing step is performed only once, because this makes it easier to impart a stir-fried texture to the food without burning it. The "contact time of the food with the flame per searing step" corresponds to the time required for the food to pass through one searing area while being transported along the food transport path in a searing machine having two or more searing areas on the food transport path, such as searing machine 1.

[0028] When the number of times the searing step is performed (the number of times the food passes through the searing area) is two or more, it is preferable to have a stirring step for stirring the food between the preceding searing step and the next searing step. By proceeding in this order of searing step, stirring step, and searing step, even if there is a part of the food that did not come into contact with the flame in the preceding searing step, the position of that part is changed by the stirring step before it is subjected to the next searing step, so that the entire food can be seared evenly. In particular, taking the side of the food ingredient opposite to the side that comes into contact with the flame, i.e., taking food ingredient 10 in Figure 1 as an example, the side of food ingredient 10 that comes into contact with the bottom of container 11 (the bottom of food ingredient 10) is less easily reached by flame 3 than the side of food ingredient 10 that faces burner device 4 (the top of food ingredient 10). Therefore, if the searing process is simply performed multiple times without stirring food ingredient 10 (passing food ingredient 10 through searing area 2A multiple times), there is a concern that some parts of the food ingredient will not be sufficiently seared. However, by performing the food ingredient stirring process as described above, it is possible to eliminate such concerns. In the stirring step, it is preferable to stir the whole of the food material uniformly using a stirring tool. The stirring tool is not particularly limited, and known stirring tools such as wooden or silicone spatulas, stirring blades, etc. can be used.

[0029] It is preferable that the food material to be subjected to the searing process has a uniform thickness. That is, taking the food material 10 in Fig. 1 as an example, it is preferable that the thickness (vertical length in Fig. 1) of the food material 10 conveyed along the conveying path 2 is uniform. Specifically, "uniform thickness" here refers to a case where the difference between the thinnest and thickest parts of the food material is preferably 40 mm or less, more preferably 20 mm or less. If the food material has an uneven thickness and there is a relatively large difference in height within the food material, the degree of contact of the food material with the flame during the searing process will differ partially, and there is a risk of burning or insufficient searing in some places.

[0030] In the searing process, the flame that comes into contact with the food material is preferably jetted in a direction that intersects the direction of transport of the food material, not perpendicular to the direction of transport of the food material. This is the case with the searing machine 1 in Fig. 1. That is, in each of the two searing zones 2A, the flame 3 is jetted in a direction that intersects the direction of transport of the food material 10, not perpendicular to the direction of transport MD. By jetting the flame 3 in an oblique direction to the transport direction MD in this way, it is possible to bring the flame 3 into contact with a relatively wide area above the food material 10 (increasing the area of ​​the searing zone 2A) compared to the case where the flame 3 is jetted perpendicular to the transport direction MD.

[0031] The food material may be mixed with fats and oils before the roasting process. This allows the fats and oils to be roasted in the roasting process, generating a stir-fried aroma derived from the fats and oils, which, combined with the stir-fried aroma derived from the food material, can further enhance the stir-fried feel of the final side dish. The fats and oils may be any fats and oils that are used in food, and may be vegetable fats and oils such as rapeseed oil, animal fats and oils such as lard, or flavored fats and oils such as green onion oil. The timing for mixing the food material and the oil or fat may be after the steam heating step and before the broiling step, but from the viewpoints of improving work efficiency and the stir-fried texture, it is preferable to mix the food material and the oil or fat before the steam heating step.

[0032] As described above, in the present invention, the food material may further include meat in addition to vegetables. In this case, it is preferable to mix the food material including vegetables and meat with seasonings before the roasting step. In this way, the meat and seasonings are roasted in the roasting step, and a stir-fried aroma is generated, which, together with the stir-fried aroma derived from the food material, can further enhance the stir-fried feel of the final side dish. The type of seasoning is not particularly limited, and may be in powder or liquid form at room temperature and pressure. The timing for mixing the ingredients including vegetables and meat with the seasonings may be after the steam heating step and before the broiling step, but from the viewpoints of improving work efficiency and the stir-fried texture, it is preferable to mix the ingredients before the steam heating step.

[0033] The method for producing side dishes of the present invention may include a step of refrigerating or freezing the food material, i.e., the side dish, that has been subjected to the roasting step. That is, the side dish produced by the present invention may be a refrigerated or frozen side dish that has been cooked. The method for refrigerating or freezing the side dish (food material) is not particularly limited, and any known method can be appropriately adopted. EXAMPLES

[0034] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0035] [Examples 1 to 7 and Comparative Examples 1 to 2] Using the ingredients (food ingredients, oils and fats, seasonings) shown in Table 1 below, and following steps 1 to 7 below, a type of prepared food, a frozen stir-fried meat and vegetables, was produced. Step 1: Vegetables and oil were mixed and the mixture was spread in a metal tray. At that time, the ingredients (vegetables) were not overlapped in the tray. Step 2: The meat and seasonings were mixed, and the mixture was spread in a metal tray separate from the tray used in step 1. At that time, care was taken to ensure that the ingredients (meat) did not overlap each other in the tray. Step 3: Using a steam-filled steam heating cooker (Fujimak Co., Ltd., Combi Oven), the contents of the vats from steps 1 and 2 were individually exposed to steam and heated under the conditions shown in Table 2 below (steam heating process). Step 4: The contents of the vats from steps 1 and 2 that had undergone the steam heating process were placed together in one vat, mixed in the vat, and then spread out in the vat so that the ingredients (vegetables and meat) did not overlap. Step 5: Using a continuous roasting machine (manufactured by Fujimak Co., Ltd.), the contents of the vat in 4) above were brought into contact with a flame and roasted under the conditions shown in Table 2 below (roasting process). The roasting machine used had the same basic configuration as the roasting machine 1 shown in Figure 1, with one roasting area arranged on the food material transport path (belt conveyor) and configured to spray flame from above the food material in the roasting area to contact the top of the food material, with a flame output of 20,000 kcal / h (total output of one row of burner devices for a conveyor width of 85 cm), and a distance D (see Figure 1) between the heat source and the food material (material to be roasted) of 10 cm. When the roasting process was performed multiple times, the food material was passed through the roasting area a desired number of times. Step 6: When the roasting step was performed multiple times, a stirring step was performed between the preceding roasting step and the next roasting step. The stirring step was performed by stirring the entire contents of the vat with a rubber spatula. Step 7: After the searing process, the cooked ingredients (prepared dishes) in the tray were transferred to individual plastic trays, and the trays were placed in a vacuum cooler to cool the contents of the trays to 10°C. The trays and their contents were then placed in a quick freezer to freeze, producing the desired frozen stir-fried meat and vegetables (prepared dishes).

[0036] [Table 1]

[0037] [Evaluation test] The frozen side dishes obtained in each Example and Comparative Example were placed on a heat-resistant plate, lightly covered with plastic wrap, and heated in a microwave oven at 600 W for 2 minutes to prepare edible side dishes. The side dishes thus obtained by heating and thawing were visually inspected and eaten by a panel of experts, who evaluated the appearance and flavor according to the following evaluation criteria. The results are shown in Table 2 below.

[0038] <Appearance evaluation criteria> A: Very good, with just the right amount of browning and a very pleasant stir-frying texture. B: There is a little or a little bit of browning, but it has a pleasant stir-frying texture and is good. C: There is no browning and the food does not feel fried properly, or there is noticeable browning, so it is defective. <Flavor evaluation criteria> A: When you eat it, you can smell the strong stir-fry aroma, which is very good. B: When eaten, the aroma of stir-frying is noticeable, which is good. C: Almost no stir-fried aroma was detected when eaten, poor quality.

[0039] [Table 2]

[0040] As shown in Table 2, each Example includes a steam heating step in which foodstuffs including vegetables are exposed to steam at 100 to 300°C, and a searing step in which the foodstuffs that have been through the steam heating step are exposed to a flame to sear them, and therefore the side dishes have a superior stir-frying feel in both appearance and flavor compared to the comparative examples that do not meet these requirements. The side dishes obtained in Comparative Example 1 without the searing step had an unpleasant grassy flavor, and the side dishes obtained in Comparative Example 2 without the steam heating step were noticeably burnt.

[0041] [Examples 8 to 9 and Comparative Examples 3 to 4] Frozen stir-fried meat and vegetables were produced in the same manner as in steps 1 to 7 above, except for the following changes, and evaluated in the evaluation test described above. The results are shown in Table 3 below. (Changes) In step 1, 5.86 parts by mass of liquid seasoning was further added to 100 parts by mass of the mixture of vegetables and fats and oils and mixed. The liquid seasoning contained soy sauce, oyster sauce, chicken stock, and water. In step 3, a steam injection type (SV Roaster, manufactured by Nakanishi Manufacturing Co., Ltd.) was used as the steam heating cooker instead of the steam filled type, and the steam heating step was carried out under the conditions shown in Table 3 below. In step 5, a gas torch burner (manufactured by Iwatani Corporation) with a nozzle body connected to a gas cylinder was used as the roasting machine, and the roasting process was carried out under the conditions shown in Table 3 below. The flame output of the gas torch burner used was 1600 kcal / h. In the roasting process using this gas torch burner, the distance between the flame outlet (heat source) of the gas torch burner and the food (object to be roasted) was set to 15 cm, and the operation of roasting the entire top surface of the food in the vat with the flame without overlapping was defined as "one roasting process". When the roasting process was carried out multiple times, the operation was repeated multiple times as desired, and a stirring process was carried out between the preceding roasting process and the next roasting process.

[0042] [Table 3]

[0043] In Table 3, the same tendency was observed as in the Examples and Comparative Examples in Table 2. From this, it can be seen that the manufacturing method of side dishes of the present invention represented by the Examples can be applied to both steam-filled type and steam-injection type steam heating cookers. [Explanation of symbols]

[0044] 1. Roasting machine 2 Transport path 2A Roasting area 3 flame 4 Burner equipment 10. Ingredients 11 Container

Claims

1. a steam heating step of heating food materials including vegetables by bringing them into contact with steam at 100 to 300 °C; A method for producing side dishes, comprising a grilling step of bringing the food material that has undergone the steam heating step into contact with a flame to grill it.

2. The method for producing side dishes according to claim 1, wherein the temperature of the steam is 200 to 300 ° C.

3. 3. The method for producing prepared foods according to claim 1 or 2, wherein in the steam heating step, the ingredients are heated until the core temperature of the vegetables reaches 85°C.

4. The method for producing side dishes according to claim 1 or 2, wherein the total contact time of the food material with the flame in the grilling step is 0.01 to 5 seconds per square centimeter of the food material.

5. The method for producing side dishes according to claim 1 or 2, wherein the number of times the broiling step is carried out is 1 to 10 times.

6. The roasting step is carried out twice or more times, The method for producing side dishes according to claim 1 or 2, wherein the contact time of the food material with the flame per grilling step is 0.01 to 0.5 seconds per square centimeter of the food material.

7. The roasting step is carried out twice or more times, The method for producing prepared foods according to claim 1 or 2, further comprising a stirring step of stirring the ingredients between the preceding grilling step and the next grilling step.

8. The roasting step is carried out using a roaster, The method for producing side dishes described in claim 1 or 2, wherein the grilling machine has a conveying path for the ingredients, and one or more grilling areas are arranged in part of the conveying path to bring a flame into contact with the ingredients as they are being conveyed along the conveying path, and the grilling process is carried out once by the ingredients passing through the grilling area once.

9. The method for producing side dishes according to claim 1 or 2, wherein the food material and oil are mixed before the grilling step.

10. The method for producing prepared dishes according to claim 1 or 2, wherein the ingredients further include meat.

11. The method for producing prepared dishes according to claim 10, wherein the ingredients and seasonings are mixed together before the grilling step.

12. The method for producing prepared foods according to claim 1 or 2, further comprising a step of refrigerating or freezing the ingredients that have been subjected to the grilling step.

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