Container-packed frozen soy milk noodle food

Abstract

To provide a novel container-packed frozen food capable of being served in a frozen state and later being taken tasting good.SOLUTION: A container-packed frozen food containing soy milk as a primary material includes: soy milk noodles formed noodle-like after a material including the soy milk noodles as a primary component is coagulated; and a liquid component which adds a taste to the soy milk noodles therein, where at least the soy milk noodles are in a frozen state.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a packaged frozen food product made mainly from soy milk. [Background technology]

[0002] Tofu is a typical example of a food product made by solidifying soy milk. Tofu is produced by adding a coagulant to soy milk, compressing and molding it or solidifying and maturing it, cutting it into pieces of a specified size, transporting it to a cooling water tank, and immersing it in the cooling water tank to cool it.

[0003] Another example of a solidified soy milk food suitable for summer is Takikawa tofu, which is made by solidifying strained tofu or soy milk with agar and extruding it into a long, thin shape like tokoroten.

[0004] Coagulated soy milk foods such as Takikawa tofu are made with the assumption that they will be eaten as is. This is because agar is used to coagulate the soy milk, and the coagulated form melts when heated.

[0005] On the other hand, frozen chilled noodle foods are popular, especially in summer. For example, Patent Document 1 describes a containerized frozen chilled noodle food that includes frozen noodles with ice for microwave heating and frozen soup that is not microwave heated and is separated from the frozen noodles with ice.

[0006] However, the containerized frozen chilled noodle foods described in Patent Document 1 are intended for chilled Chinese noodles, ramen, soba, udon, kishimen, somen, pasta, and hiyashimen, and are made primarily from wheat flour or buckwheat flour. Foods made primarily from soy milk have not been produced so far due to the inability to heat them. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] JP 2023-59739 A Summary of the Invention [Problem to be solved by the invention]

[0008] The present invention has been made to solve such a problem, and has as its object to provide a novel packaged frozen food which is provided in a frozen state and can then be eaten deliciously. [Means for solving the problem]

[0009] One aspect of the present invention for achieving the above-mentioned object is a packaged frozen food product using soy milk as a main ingredient, characterized in that the container contains soy milk noodles formed by solidifying a material containing soy milk as the main ingredient and forming it into a noodle shape, and a liquid component that adds flavor to the soy milk noodles, and at least the soy milk noodles are in a frozen state.

[0010] In this case, in one embodiment of the present invention, the soy milk noodles may contain 95% by weight or more of soy milk.

[0011] In one embodiment of the present invention, the liquid component may be concentrated 2 to 3 times.

[0012] In one aspect of the present invention, the container may be a stand-up pouch. Effect of the Invention

[0013] According to the present invention, a novel packaged frozen food can be provided which is provided in a frozen state and can then be enjoyed. BEST MODE FOR CARRYING OUT THEINVENTION

[0014] A preferred embodiment of the present invention will be described in detail below. Note that the embodiment described below does not unduly limit the content of the present invention described in the claims, and all of the configurations described in the embodiment are not necessarily essential as the solution of the present invention.

[0015] One aspect of the present invention is a packaged frozen food product using soy milk as a main ingredient, which contains soy milk noodles formed by solidifying a material containing soy milk as a main ingredient and a liquid component that adds flavor to the soy milk noodles in a container, and is characterized in that at least the soy milk noodles are in a frozen state.

[0016] In the present invention, by using soy milk as the main ingredient, it is possible to produce a high-protein, low-calorie food. Also, unlike noodles made from wheat flour such as ramen and pasta, it does not require the process of boiling or pouring hot water into cup noodles. Therefore, it is an excellent diet food that can be easily eaten.

[0017] Conventionally, soy milk noodles made mainly from soy milk, such as Takikawa tofu, have been known, but these are intended to be eaten immediately after cooking and are not frozen, so their expiration date is short. Tofu noodles and soy milk noodles have been avoided because their texture changes when frozen.

[0018] Under these circumstances, the inventors conducted trial and error and discovered a novel packaged frozen food that can be eaten deliciously even after being frozen and stored, thereby completing the present invention.

[0019] Soy milk noodles can be made by mixing soy milk with a thickening agent, an emulsifier preparation, and agar dissolved in water, pouring the mixture into a mold and rapidly cooling it to solidify it. Sterilization is also performed at the same time by boiling the mixture in water at 80 degrees or higher. Tofu noodles using a coagulant such as natural bittern (containing magnesium chloride) instead of agar can also be used. The mixture can also be extruded into noodles like tokoroten after being poured into a mold, or cut into noodles.

[0020] Soy milk noodles preferably contain 95% or more by weight of soy milk. It is preferable to avoid unnecessary additives as much as possible and to retain the flavor and taste of soy milk and tofu.

[0021] The soy milk noodles are packed in a container that can be stored in a freezer, and are further packed with liquid ingredients that add flavor to the soy milk noodles. The liquid ingredients include soy sauce, noodle soup, stock, sauce, soup, etc. In addition, seasonings such as sesame oil and salt may be included. The liquid ingredients may be mixed with the soy milk noodles when they are packed into the container, or may be placed in the container separately sealed in a bag or the like.

[0022] In addition, the container-packed frozen food according to one embodiment of the present invention may contain ingredients as appropriate, and the ingredients may be leafy vegetables such as spinach, Japanese mustard spinach, and green onions, burdock, radish, root vegetables, potatoes such as sweet potatoes and Japanese yams, fungus-like mushrooms such as shiitake mushrooms and shimeji mushrooms, stem vegetables such as bamboo shoots, fruit vegetables such as eggplants and bananas, grains such as corn, beans such as red beans, and fruit-like vegetables such as strawberries, pome fruits such as apples, stone fruits such as cherries, shell fruits such as almonds, and seaweeds such as kelp and wakame seaweed. In addition, processed products of these such as boiled beans and seaweed may be used. In addition to the above, meat, fish, and shellfish and their processed products, and dairy products such as cheese may be used. These ingredients may be solid or semi-solid such as a paste.

[0023] In one aspect of the present invention, soy milk noodles and liquid components are filled into a container, and then the containerized frozen soy milk noodle food is rapidly frozen. The containerized frozen soy milk noodle food can be frozen and stored as is, thereby suppressing the growth of microorganisms, and therefore the quality can be maintained for a long period of time, and the product can be shipped to distant places. Furthermore, by freezing the container filled with soy milk noodles and liquid components, there is no need to prepare a separate container or a separate sauce, and the product can be eaten as is after thawing. In other words, there is no need to remove the soy milk noodles from the bag, cut them, or add water, which prevents the adhesion of bacteria and realizes a containerized frozen soy milk noodle food that does not require cutting the soy milk noodles or using water when storing them.

[0024] The container may be, for example, a cup container, a food container, or a stainless steel jar with good thermal conductivity, but in one embodiment of the present invention, the container is preferably a standing pouch. For example, a cup takes up space during transportation and storage, but a standing pouch does not take up space because the noodles can be made uniform and the thickness reduced by laying the bag down after filling it with soy milk noodles. In addition, the noodles can be thawed while still cold by kneading the bag before they are completely thawed. In addition, by cutting the notch on the top edge of the bag by hand and spreading the bottom of the standing pouch, it becomes cup-shaped and can be eaten as is. Furthermore, since the container (standing pouch) can be discarded after eating without the need to prepare noodle soup or tableware separately, the noodles can be eaten anywhere.

[0025] When soy milk noodles or tofu noodles are frozen, they release water when thawed, causing a change in texture. However, even if the texture changes, they still have value as a new type of noodle, and a new packaged frozen soy milk noodle food product using soy milk noodles that has not existed before can be made. In addition, there is an advantage in that the water released from the noodles when thawed makes it easier for the released noodles to absorb sauces, stock, and soups.

[0026] The liquid ingredients are preferably concentrated 2 to 3 times. As mentioned above, soy milk noodles are dehydrated (water is removed) when thawed, so it is preferable to concentrate the soy milk noodles 2 to 3 times so that the liquid ingredients (noodle soup, broth) have an appropriate concentration, including the dehydrated water.

[0027] When the containerized frozen soy milk noodle food according to one embodiment of the present invention is to be eaten, it is, for example, transferred to a refrigerator for short-term storage at least 24 hours before eating. Even after thawing in the refrigerator, since it is stored at a low temperature, there is no problem with the expiration date even if 3 to 4 days have passed. When thawing at room temperature, it can be thawed in about 2 to 5 hours, although there is some variation depending on the outside temperature. It is preferable that the container has a part where the inside can be seen so that the thawed state can be confirmed. Thawing may be performed by the purchaser (demand person), or the store selling it may calculate the time so that it is thawed appropriately at the time of sale and sell it.

[0028] In addition, since the soy milk noodles in the packaged frozen soy milk noodle food according to one embodiment of the present invention are solidified with agar or the like, the noodles will melt when heated, but if there is no problem, they may be thawed in a microwave oven. For example, they may be thawed using the thawing mode of a microwave oven (a function for melting frozen food using a low wattage that does not heat the food).

[0029] As described above, according to the present invention, a novel packaged frozen food can be provided in a frozen state and can be eaten deliciously afterwards. Furthermore, according to the present invention, a new distribution style of soy milk food can be realized, which is a new concept of distributing soy milk food in a frozen container.

[0030] Although one embodiment of the present invention and each example have been described in detail above, it will be readily apparent to those skilled in the art that many modifications are possible without substantially departing from the novel features and effects of the present invention. Therefore, all such modifications are intended to be included within the scope of the present invention.

[0031] For example, a term described at least once in the specification or drawings together with a different term having a broader or similar meaning may be replaced with that different term anywhere in the specification or drawings. In addition, the configuration of the packaged frozen soy milk noodle food is not limited to that described in the embodiment and examples of the present invention, and various modifications are possible.

Claims

1. A packaged frozen food product made mainly from soy milk, Soy milk noodles are made by solidifying soy milk as the main ingredient and forming it into noodles. A liquid ingredient that adds flavor to the soy milk noodles in a container, A packaged frozen soy milk noodle food, characterized in that at least the soy milk noodles are in a frozen state.

2. 2. The packaged frozen soy milk noodle food according to claim 1, wherein the soy milk noodle contains 95% by weight or more of soy milk.

3. 3. The packaged frozen soy milk noodle food according to claim 1, wherein the liquid component is concentrated 2 to 3 times.

4. 3. The container-packed frozen soy milk noodle food according to claim 1 or 2, wherein the container is a standing pouch.