Frozen food for microwave cooking and production method of the same

Abstract

To provide frozen food for microwave cooking having soup in eating of the same, the soup being directly filled in the frozen food for microwave cooking and being excellent in a flavor, and a production method for the frozen food.SOLUTION: There is provided frozen food for microwave cooking comprising: a main food material which is cooked; a flavor raw material-fat mixture in which a soup raw material having a flavor and fat are mixed; concentrated liquid soup. On a top face of the cooked main food material, the flavor raw material-fat mixture is arranged, and the concentrated liquid soup is arranged on the flavor raw material-fat mixture so as to cover the mixture. The cooked main food material, the flavor raw material-fat mixture, and the concentrated liquid soup are integrated and frozen in the integrated state.SELECTED DRAWING: Figure 3

Description

[Technical field]

[0001] The present invention relates to a frozen food product for microwave cooking and a method for producing the same.

[0002] Conventionally, various frozen foods that can be easily eaten by cooking in a microwave oven have been put on the market. Many products using microwave cooking have been developed for frozen noodles and frozen rice, and in recent years, not only frozen noodles that can be eaten by simply heating in a microwave oven, such as pasta and yakisoba, but also noodles cooked in a microwave oven, such as ramen, and soup-type products that can be eaten by adding ingredients to a separately prepared soup have been developed.

[0003] In the case of frozen noodles with soup for microwave cooking, the soup is usually packaged separately, which not only incurs packaging costs, but also requires storage in the package until production. This necessitates the need to reduce packaging costs by concentrating the soup, adjust the water activity to maintain shelf life, and adjust the pH, resulting in a difference in flavor from the soup served at restaurants.

[0004] Furthermore, in the case of frozen noodles with soup for microwave cooking, compared to ordinary pasta or mazesoba, which are soupless noodles that are eaten as is after microwaving, the soup is concentrated, so when cooked in the microwave, the sauce can overheat, causing it to burn or lose its flavor, making it difficult to obtain a flavorful dish.

[0005] In the field of frozen noodles with soup for microwave cooking, there is known a direct-filling type frozen food in which concentrated soup is filled on top of a block of frozen noodles and then frozen (for example, Patent Document 1 or Patent Document 2).

[0006] Patent Document 1 discloses frozen noodles for cooking in a microwave oven that prevent the color of the soup from transferring to the noodle strings when used with noodles that have a low viscosity soup, such as ramen, and allows for direct filling with concentrated soup. The frozen noodles are frozen in a state in which a frozen mass of high viscosity soup with a viscosity of 10 to 100 Pa s at 60°C is placed on the top surface of the frozen noodle block, and a solution containing heat-resistant amylase is placed on the bottom surface of the frozen noodle block, both of which are in contact with the frozen noodle block.

[0007] Patent Document 2 discloses a soup for frozen foods that reduces the color transfer of soup to foods when stored in a freezer or when cooked in a microwave oven or the like, and a frozen food containing the soup for frozen foods. The soup for frozen foods has a two-layer structure in which an inner layer soup is enclosed by an outer layer soup, and the viscosity of the outer layer soup when filled is 270 Pa s or more, and the viscosity of the outer layer soup at 60°C is 250 Pa s or more. The soup for frozen foods and frozen foods containing the soup for frozen foods are disclosed.

[0008] Both Patent Documents 1 and 2 relate to technologies for preventing color transfer when concentrated soup, such as soy sauce soup, is directly filled, which is a concern as it may cause color transfer to noodles, but they do not relate to frozen foods for microwave cooking that are directly filled with soup and that suppress deterioration of flavor during microwave cooking. [Prior art documents] [Patent documents]

[0009] [Patent Document 1] Patent No. 7324164 [Patent Document 2] JP 2022-34223 A Summary of the Invention [Problem to be solved by the invention]

[0010] An object of the present invention is to provide a frozen food for cooking in a microwave oven, which contains soup at the time of eating and is directly filled with soup and has excellent flavor, and a method for producing the same. [Means for solving the problem]

[0011] The inventors have produced frozen foods for microwave cooking by directly filling concentrated soup for foods such as tantanmen, for which the flavor of the ingredients is important, but when the foods were cooked in a microwave oven and then eaten after pouring hot water over them, the flavor of sesame seeds and other ingredients disappeared, and it was not possible to obtain a soup with a good flavor. As a result of intensive research, the inventors have arrived at the present invention.

[0012] That is, this is a frozen food for microwave cooking which includes a cooked main ingredient, a flavor ingredient-oil mixture obtained by mixing a flavorful soup ingredient and oils and fats, and a concentrated liquid soup, wherein the flavor ingredient-oil mixture is placed on top of the cooked main ingredient, and the concentrated liquid soup is further placed on top of the flavor ingredient-oil mixture so as to cover it, and the cooked main ingredient, the flavor ingredient-oil mixture, and the concentrated liquid soup are frozen in an integrated state, making this a frozen food for microwave cooking.

[0013] Furthermore, a method for producing a frozen food for microwave cooking according to the present invention can include the steps of: filling a freezing container with a cooked main ingredient; filling a flavor ingredient-oil mixture obtained by mixing a flavorful soup ingredient and an oil from the top of the cooked main ingredient filled in the freezing container; filling concentrated liquid soup from the top of the heated main ingredient filled with the flavor ingredient-oil mixture so as to cover the flavor ingredient-oil mixture; and freezing the cooked main ingredient, the flavor ingredient-oil mixture, and the concentrated liquid soup filled in the freezing container.

[0014] In addition, the cooked main food material according to the present invention is preferably noodles.

[0015] In addition, the frozen food for microwave cooking according to the present invention is preferably made ready to eat by pouring boiling water over it after it has been cooked in the microwave.

[0016] In addition, the soup ingredient having a flavor according to the present invention preferably contains any one selected from the group consisting of sesame, pepper, Japanese pepper, Chinese pepper, yuzu, garlic, and shallot. Effect of the Invention

[0017] The present invention can provide a soup-filled frozen food for microwave cooking that has excellent flavor when eaten, and a method for producing the same. The present invention can also be applied to soup-free frozen foods for microwave cooking that are eaten as is after being cooked in a microwave oven using a directly filled soup as a sauce, such as dry tantan noodles, and can provide a soup-filled frozen food for microwave cooking that has excellent flavor and a method for producing the same. [Brief description of the drawings]

[0018] [Figure 1] FIG. 2 is an explanatory diagram of the flavor ingredient-oil / fat mixture liquid of the frozen food for microwave cooking according to the present invention filled into a main ingredient. [Diagram 2] 1 is a schematic diagram showing an embodiment of a frozen food product for microwave cooking according to the present invention. FIG. [Diagram 3] 3 is a cross-sectional view showing the AA' cross section of the frozen food for microwave cooking according to the present invention, which is the embodiment shown in FIG. 2. [Explanation of symbols]

[0019] 1 Main ingredients 2 Top part 3 Flavor raw material-oil / fat mixture 4. Concentrated Liquid Soup DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0020] The present invention will be described in detail below, although the present invention is not limited to the following description.

[0021] 1. Main ingredients The main ingredient of the present invention includes noodles and cooked rice. The type of noodles is not particularly limited, and examples thereof include udon, soba, Chinese noodles, spaghetti, and macaroni. These raw or dried noodles are used as the main ingredient after being cooked by a cooking method such as boiling or steaming. The type of cooked rice is also not particularly limited, and examples thereof include white rice, brown rice, and multigrain rice. These cooked rice products can be used as the main ingredient, such as cooked rice, fried rice made by frying these cooked rice products, and pilaf made by frying these cooked rice products and then cooking them with soup.

[0022] 2. Flavor raw materials - oil and fat mixture The flavoring ingredient-oil mixture according to the present invention is a mixture of oil and fat, which is a soup ingredient that has a strong effect on the flavor of soup and loses its flavor when heated. The flavoring ingredient of the flavoring ingredient-oil mixture according to the present invention is a food material that has a strong effect on the flavor of soup, such as sesame, pepper, Japanese pepper, Chinese pepper, mustard, yuzu, citrus fruit, garlic, shallot, celery, ginger, parsley, mint, coriander, wasabi, mustard, etc., and these raw ingredients or dried ingredients may be chopped or grated, or may be in any state such as powder or paste. However, in the present invention, ingredients with a low moisture content are preferred because they are mixed with oil and fat. In addition, if the moisture content is high, the flavoring ingredient-oil mixture is likely to become hot during microwave cooking, which not only weakens the flavor, but also transfers moisture to the noodles during storage or cooking, causing local changes in the texture and flavor of the noodles. In addition, since the flavor-providing ingredient of the flavor ingredient-oil / fat mixture according to the present invention is mixed with oil / fat, it is preferable that the ingredient is compatible with oil / fat, and ingredients such as sesame, pepper, Japanese pepper, Chinese pepper, yuzu, garlic, and shallot are preferable.

[0023] Furthermore, the oils and fats in the flavoring material-oil and fat mixture of the present invention are not particularly limited as long as they are edible, and examples thereof include lard, heptagonist, chicken oil, palm oil, corn oil, rapeseed oil, sesame oil, olive oil, refined rice oil, soybean oil, safflower oil, and other oils and fats, as well as hardened oils thereof, and one or more of these oils and fats can be selected and used.

[0024] Furthermore, to the flavor raw material-oil / fat mixture according to the present invention, other raw materials such as solids such as starch and dextrin, emulsifiers, flavors, etc. can be added as necessary.

[0025] The flavor ingredient-oil mixture according to the present invention is prepared by mixing the soup ingredient having the flavor described above with oil. There is no particular limitation on the mixing method. The mixed flavor ingredient-oil mixture preferably has a viscosity such that the soup ingredient having the flavor is uniformly dispersed in the oil and does not drip from above the main ingredient to below the main ingredient when the flavor ingredient-oil mixture is filled on top of the main ingredient. Regarding the viscosity, if the flavor ingredient-oil mixture drips, it may be adjusted by adjusting the blending amount or melting point of the oil or by adding a solid content such as starch or dextrin.

[0026] The oil / fat added to the flavor ingredient-oil / fat mixture according to the present invention is preferably contained in an amount of 5 to 75% by weight. If the amount is too much, the viscosity of the flavor ingredient-oil / fat mixture is likely to be low, and if the amount is too little, the flavor ingredient is not sufficiently covered with the oil / fat, and the flavor is likely to disappear.

[0027] The amount of flavor ingredient-oil mixture according to the present invention added is preferably 1 to 20% by weight based on the weight of the main ingredient cooked with heat. If it is less than 1% by weight, it is difficult to sufficiently blend the flavor ingredient. Conversely, if it is more than 20% by weight, it is difficult to cover the flavor ingredient-oil mixture with the concentrated liquid soup described below. More preferably, it is about 2 to 12% by weight.

[0028] 3. Concentrated liquid soup The concentrated liquid soup according to the present invention is filled directly onto the top surface of the main ingredient, and therefore preferably has a viscosity of 5 Pa·s or more at 25°C. Viscosity may be measured using a B-type viscometer. If the viscosity is less than 5 Pa·s, not only will moisture easily transfer from the concentrated liquid soup to the main ingredient, but the concentrated liquid soup will also be more likely to drip down from the top surface of the main ingredient, which may cause the concentrated liquid soup to burn or the main ingredient to stick together during microwave cooking. A viscosity of 8 Pa·s or more is more preferable. There is no particular upper limit, but since a viscosity that is too high makes it difficult to fill the concentrated liquid soup, a viscosity upper limit of 25 Pa·s or less is preferable.

[0029] The salt concentration of the concentrated liquid soup according to the present invention is preferably 7% (W / V) or less, since it is directly filled on the top surface of the main ingredient. If the salt concentration is higher than 7%, the concentrated liquid soup will burn or the main ingredient will be easily bound during microwave cooking. The salt concentration may be measured by the Mohr method. Furthermore, since the concentrated liquid soup according to the present invention is directly filled in the frozen food and frozen, the filling weight of the soup can be greater than that of a separately-added concentrated liquid soup, and since pH adjustment for preservation is not required, the degree of concentration can be lowered and the flavor can be improved. There is no particular limit to the lower limit, but if the degree of concentration is too low, the filling amount of the liquid soup will be large, which will not only lengthen the cooking time by microwave cooking, but also cause the texture of the main ingredient to deteriorate due to the transfer of moisture to the main ingredient during storage. Therefore, the salt concentration of the concentrated liquid soup is preferably adjusted to 3% or more.

[0030] The amount of concentrated liquid soup according to the present invention to be filled is preferably 75% by weight or less based on the weight of the cooked main ingredient. If the amount is too large, the concentrated liquid soup will not be able to be placed on the top surface of the main ingredient and will tend to drip down, and the microwave cooking time will be longer, making the concentrated liquid soup more likely to burn or the main ingredient to stick together during microwave cooking. There is no particular lower limit, but if the amount is too small, the concentrated liquid soup will be highly concentrated, and the concentrated liquid soup will be overheated during microwave cooking, making it more likely to burn or the main ingredient to stick together, so the amount is preferably 25% by weight or more based on the weight of the main ingredient. A more preferred range is 50 to 70% by weight.

[0031] 4. Manufacturing process Prepare a cooked main ingredient. Specifically, in the case of noodles, the main ingredient is made by boiling or steaming raw or dried noodles produced in a conventional manner, and rinsing and cooling them as necessary. In the case of cooked rice, the main ingredient is made by cooking rice, frying cooked rice, frying cooked rice and cooking it with soup, etc.

[0032] The cooked main ingredient is then packed into a freezing container. There are no particular limitations on the freezing container as long as it is resistant to freezing, and examples of the freezing container include flexible plastic freezing containers and metal freezing containers. There are also no particular limitations on the shape of the container, and it may be rectangular or circular, or may have a convex part in the center.

[0033] After the main ingredient is filled into the freezing container, a flavor ingredient-oil / fat mixture 3 is filled near the center of the top surface 2 of the main ingredient 1, as shown in Fig. 1. There are no particular limitations on the filling method, but it is preferable to fill the mixture in an area narrower than the area of ​​the top surface 2 into which concentrated liquid soup 4, described below, is filled, as shown in Figs. 2 and 3.

[0034] Next, as shown in Figures 2 and 3, the main food ingredient 1 is filled with the flavor ingredient-oil mixture 3, and then the concentrated liquid soup 4 is filled onto the upper surface 2 of the main food ingredient 1 so as to cover the flavor ingredient-oil mixture 3.

[0035] After filling the concentrated liquid soup, the freezing container is placed in a freezer and frozen. There is no particular limitation on the freezing method, and conventional techniques can be applied. For example, not only commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general commercial and home freezers can be applied. Particularly preferably, quick freezing is performed using a tunnel freezer or spiral freezer at a temperature of -35°C or lower.

[0036] The frozen food is then removed from the freezer container. There is no particular limit to the method of removal, and the frozen food may be removed by deforming the flexible freezer container or by striking the bottom of the freezer container. The removed frozen food is placed in a bag for microwave cooking and sealed, and then sealed in an outer packaging material together with other packaging such as condiments and seasonings, if necessary, and can be sold commercially as a microwaveable frozen food.

[0037] In addition, in the present invention, when ingredients such as roasted pork fillets, green onions, bamboo shoots, shrimp, wonton, tofu, eggs, and mustard greens are filled, it is preferable to fill them on top of the main food ingredient 1 before or after filling the flavor ingredient-oil / fat mixture, or to fill them after filling the concentrated liquid soup.

[0038] 4.Cooking method In the case of a normal frozen food with soup, cooking is completed by cooking in a pot or by cooking a frozen main ingredient in a microwave oven, and then transferring the main ingredient to a soup that has been prepared in advance by dissolving the attached soup in hot water. However, the frozen food for microwave cooking according to the present invention is completed by transferring the food to a container such as a bowl after cooking in a microwave oven, pouring hot water over it, and stirring it. Since there is no need to prepare a separate soup, not only is cooking easy, but the liquid soup is directly filled, which reduces packaging materials and is environmentally friendly. In addition, when cooking in a microwave oven, the concentrated liquid soup and the main ingredient are thawed and heated, and then heat is transferred to the flavor ingredient-oil mixture, so that overheating is unlikely to occur and the flavor is unlikely to disappear. In addition, since the flavored ingredients are coated with oil, they are unlikely to be affected by the concentrated liquid soup that contains a lot of water, and the flavor is likely to be maintained. In addition, by thoroughly mixing the concentrated liquid soup and the flavor ingredient-oil mixture when pouring hot water after microwave cooking, the flavor can be spread throughout the soup.

[0039] The present embodiment will be described in more detail below with reference to examples. EXAMPLES

[0040] <Experiment 1> (main ingredients) A mixing solution of 10g of salt and 10g of kansui (water-based liquor) (50% sodium carbonate, 45% potassium carbonate, 5% polymerized phosphate) in 350ml of water was added to the raw flour, which was a mixture of 950g of wheat flour and 50g of starch, and the mixture was kneaded in a mixer for 15 minutes to prepare noodle dough. This was rolled out into a 1.5mm-thick noodle band, which was then cut out with a No. 20 cutting blade (square blade) to produce raw noodle strands. The resulting raw noodle strands were then cut into 25-30cm lengths for one meal, boiled in boiling water for 30 seconds, washed in cold water for 1 minute, immersed in ice water for 30 seconds, cooled, and drained to produce cooked Chinese noodles (main ingredient).

[0041] (Flavor raw material-oil / fat mixture) The blends of Blend Examples 1-1 to 1-3 shown in Table 1 below were mixed to prepare a flavor ingredient-oil / fat mixture (or a flavor ingredient-water mixture).

[0042] [Table 1]

[0043] (Concentrated liquid soup) Next, the ingredients of the following Table 2, Blending Examples 2-1 to 2-4, were mixed and dissolved by heating to prepare concentrated liquid soup (Dandan noodles). Specifically, the ingredients of the meat and miso were first placed in a pot and heated, and once cooked, the ingredients of the soup were added, and the mixture was heated to 90°C while stirring, held for 10 minutes, and then cooled to 25°C.

[0044] [Table 2]

[0045] Example 1 A freezer container (container opening diameter: 150 mm, container bottom diameter: 140 mm, container height: 54 mm, container convex opening diameter: 108 mm, container convex bottom diameter: 96.5 mm, container convex height: 8 mm) was filled with 180 g of cooked Chinese noodles as the main ingredient, and then 9 g of the flavor ingredient-oil mixture of Example 1-1 was filled in the center of the top surface of the Chinese noodles on top of the Chinese noodles as shown in Figure 1.

[0046] Next, 97 g of concentrated liquid soup of Blend Example 2-1 was evenly poured onto the Chinese noodles with the flavor ingredient-oil mixture attached thereto, so as to cover the upper surface of the Chinese noodles with the flavor ingredient-oil mixture, as shown in Figures 2 and 3.

[0047] After filling with concentrated liquid soup, the freezer container was placed in an air blast type quick freezer at -35°C and frozen for 45 minutes. The frozen food (Chinese noodles) was then removed from the freezer container and placed in a plastic bag for microwave cooking to produce a frozen food for microwave cooking (frozen dandan noodles).

[0048] Example 2 A frozen food for microwave cooking (frozen dandan noodles) was prepared using the method of Test Example 1-1, except that the flavor ingredient-oil mixture was formulation example 1-2, the filling amount was 19 g, the concentrated liquid soup was formulation example 2-2, and the filling amount was 87 g.

[0049] Comparative Example 1 A frozen food for microwave cooking (frozen dandan noodles) was prepared according to the method of Example 1, except that the flavor ingredient-oil mixture was not filled, the concentrated liquid soup was blended as in Blend Example 2-3, and the filling amount was 100 g.

[0050] Comparative Example 2 A frozen food for microwave cooking (frozen tantan noodles) was produced in the same manner as in Example 1, except that the flavor ingredient-oil / fat mixture was changed to the flavor ingredient-water mixture of Blending Example 1-3.

[0051] The frozen foods for microwave cooking (frozen tantan noodles) prepared in Examples 1-2 and Comparative Examples 1-2 were cooked, eaten, and subjected to a sensory evaluation. The prepared frozen foods for microwave cooking (frozen tantan noodles) were cooked at 600W for 4 minutes and 30 seconds, then transferred to a container, 220 ml of boiling water was added, and the concentrated liquid soup was stirred with chopsticks to dissolve homogeneously. The flavor was evaluated based on Comparative Example 1, with 1 being inferior to Comparative Example 1, 2 being equivalent to Comparative Example 2, 3 being insufficient with an improvement over Comparative Example 2, 4 being good with an improvement over Comparative Example 2, and 5 being very good with a significant improvement over Comparative Example 2. The evaluation was performed by six veteran panelists using an open panel method.

[0052] The evaluation results are shown in Table 3.

[0053] [Table 3]

[0054] The sample of Comparative Example 1 was simply filled with concentrated liquid soup alone, but despite the large amount of sesame-derived ingredients, when cooked in a microwave oven, the sesame flavor was weak and the taste of the soup itself was bland.

[0055] In contrast, as shown in Examples 1 and 2, by blending part or all of the sesame paste, which is a flavor component of concentrated liquid soup, into a flavor ingredient-oil / fat mixture and filling it as shown in Figures 1 to 3, the sesame flavor was strong even when the concentrated liquid soup was directly filled and cooked in a microwave oven, and the result was an evaluation of good or better.

[0056] The flavor ingredient-oil / fat mixture of Blend 1-1 in Example 1 was a mixture of oil and sesame paste in a ratio of 2:1, but the flavor ingredient-oil / fat mixture of Blend Example 1-1 had a viscosity that was just enough to prevent the flavor ingredient-oil / fat mixture from dripping down to the bottom of the noodles when filled. The blending ratio that results in the preferred viscosity varies depending on the type of flavor ingredient and the type of oil / fat, so there are no particular limitations, but in the flavor ingredient-oil / fat mixture of Blend 1-1, it is believed that it is preferable to blend a smaller amount of oil in order to keep the noodle block more stably at the top surface of the noodle block.

[0057] On the other hand, the flavor ingredient-oil mixture of Blend 1-2 in Example 2 contains oil and sesame paste in a ratio of 6:19, but the flavor ingredient-oil mixture of Blend Example 1-2 has a high viscosity and is barely able to be filled with a filling machine. The blending ratio that provides a preferred viscosity varies depending on the type of flavor ingredient and the type of oil, so there is no particular limitation, but in order to fill more stably, it is preferable to increase the amount of oil in the flavor ingredient-oil mixture of Blend 1-2. However, the more oil is blended, the more greasiness is imparted to the soup, so it is preferable to adjust it to a level that does not affect the flavor of the soup.

[0058] The flavor ingredient-water mixture of Blend 1-3 in Comparative Example 2 was made by blending water instead of the oil of the flavor ingredient-oil mixture of Blend 1-1, and by separating a portion of the sesame paste, a slight sesame flavor could be felt compared to Comparative Example 1, but it was weaker and insufficient compared to Example 1. In addition, the part of the noodle where the flavor ingredient-water mixture was supposed to have adhered became softer than the other parts, and the texture of the noodle became non-uniform.

[0059] As described above, by mixing a flavorful soup ingredient with fats and oils to prepare a flavor ingredient-fat mixture, filling the top surface of the main food ingredient, and then covering it with concentrated liquid soup, a frozen food for microwave cooking that has a good flavor can be provided even when the concentrated liquid soup is filled at market value. The embodiment is frozen tantan noodles, but it can also be implemented with other types of frozen foods, and the ratio of flavor ingredient and fats in the flavor ingredient-fat mixture, the filling amount, and the filling amount of concentrated liquid soup can be appropriately adjusted depending on the flavorful soup ingredient and the type of frozen food, taking into consideration the filling suitability and the effect on flavor.

Claims

1. A frozen food for microwave cooking, comprising a cooked main ingredient, a flavored soup ingredient and a fat / oil mixture, and a concentrated liquid soup, The flavor ingredient-oil / fat mixture is placed on the top surface of the cooked main food ingredient, Further, the concentrated liquid soup is loaded on the flavor raw material-oil / fat mixture so as to cover it, The frozen food for microwave cooking is characterized in that the cooked main food ingredient, the flavor ingredient-oil and fat mixture, and the concentrated liquid soup are frozen in an integrated state.

2. 2. The frozen food product for microwave cooking according to claim 1, wherein the main food ingredient to be cooked is noodles.

3. 3. The frozen food for cooking in a microwave oven according to claim 1, wherein the frozen food for cooking in a microwave oven is made ready to eat by pouring boiling water over the food after cooking in the microwave oven.

4. 3. The frozen food for microwave cooking according to claim 1 or 2, wherein the soup ingredient having a flavor contains at least one selected from the group consisting of sesame, pepper, Japanese pepper, Chinese pepper, yuzu, garlic and shallot.

5. packing the cooked main ingredient into a freezer container; A step of filling a flavored raw material-oil mixture obtained by mixing a flavored soup raw material and an oil from the top surface of the cooked main food material filled in the freezing container; A step of filling the concentrated liquid soup from the top surface of the heated main food material filled with the flavor ingredient-oil mixture so as to cover the flavor ingredient-oil mixture; and freezing the cooked main ingredient, the flavor ingredient-oil mixture, and the concentrated liquid soup packed in the freezing container.

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

7. 7. The method for producing a frozen food for cooking in a microwave oven according to claim 5 or 6, wherein the frozen food for cooking in a microwave oven is made ready to eat by pouring boiling water over it after cooking in the microwave oven.

8. 7. The method for producing a frozen food for microwave cooking according to claim 5 or 6, wherein the soup ingredient having a flavor contains at least one selected from the group consisting of sesame, pepper, Japanese pepper, Chinese pepper, yuzu, garlic and shallot.

Images