Frozen food for microwave cooking and production method thereof

Abstract

To provide a frozen food for microwave cooking, including viscous soup when taken, the soup having natural thickness such as that you can get in a restaurant, the frozen food being imparted with a texture such as a lasting feeling or a heaviness feeling, and to provide a method for producing the frozen food for microwave cooking.SOLUTION: A frozen food for microwave cooking includes: fat-starch mixed liquid containing 25 wt.% or less of starch, the starch accounting for 3-20 wt.% relative to the weight of a main food material, the mixed liquid covering a top surface part or an entire surface of the heat cooked main food material; and further condensed liquid soup containing a texture imparting agent having a viscosity of 5 Pa s or more at 25°C, the liquid soup accounting for 25-75 wt.% relative to the weight of the main food material and covering the top surface part of the main food material that has been covered by the fat-starch mixed liquid, where the covered main food material is frozen in an integrated state, cooked in a microwave, and then come to an eatable state by being poured with hot water.SELECTED DRAWING: Figure 1

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 particular, in recent years, not only frozen noodles that can be eaten by cooking only in a microwave oven, such as pasta and yakisoba, but also "soup-type" frozen noodles that can be eaten by adding microwave-cooked noodles and ingredients such as ramen 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 a packaged state until the frozen noodles are manufactured, which necessitates the need to reduce packaging costs by concentrating the soup, adjust water activity to maintain shelf life, adjust pH, etc., resulting in a difference in flavor from soups served at restaurants. Also, in viscous soups such as thickened ramen with ankake sauce, rich tonkotsu ramen, and toripaitan ramen, processed starch and thickeners are used to create a thick consistency, which results in an artificial, unnatural consistency.

[0004] Patent Documents 1 and 2 disclose techniques relating to foods having viscous soup, such as ramen with thickened sauce.

[0005] Patent Document 1 describes a thick soup base that prevents starch from forming lumps and imparts sufficient thickness to soup, the thick soup base containing fats and oils and 10 to 70% by mass of starch having a gelatinization onset temperature of 60°C or less, and at least packet A that does not contain any water-soluble liquid components, and packet B that contains a seasoning composition.

[0006] However, the soup in which the thickening soup base described in Patent Document 1 is dissolved and mixed by pouring in hot water or water is indeed less likely to form lumps, and the soup has sufficient viscosity and thickness, but it is difficult to reproduce the natural thickness that occurs when ingredients such as meat, bones, and vegetables are boiled, such as in the soups of rich pork bone ramen and chicken paitan ramen served in restaurants.

[0007] Patent Document 2 describes a starch composition for frozen foods that prevents the starch blended in to give the soup a high viscosity from clumping during cooking or eating, allowing the soup to be cooked in a short amount of time and eaten simply, and describes a technology related to frozen foods using the same, in which a part of a starch composition having a mass ratio of starch to fats and oils of 3:7 to 7:3 is mixed into the gaps between either or both of a main ingredient and / or side ingredient and frozen as a whole.

[0008] However, the technology of Patent Document 2 is mainly for cooking by stirring with chopsticks while heating, and since the starch composition is frozen as a unit with the main ingredient, a large amount of starch is blended to suppress fluidity, and when cooked in a microwave oven, the starch composition is also heated by the microwave cooking, which makes it prone to lumping. This tendency is more noticeable in the case of noodles or ingredients with high moisture content, and it is thought that this is due to the starch absorbing moisture and gelatinizing when cooked in a microwave oven while in contact with something with a high moisture content.

[0009] Furthermore, with these techniques, it was difficult to recreate not only the natural thickness that occurs when ingredients such as meat, bones, and vegetables are boiled, but also the rough, residual texture and thick, heavy texture that occur when boiling ingredients, particularly in the rich soups of pork bone ramen and chicken paitan ramen served at restaurants. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Patent No. 6228755 [Patent Document 2] Patent No. 5409700 Summary of the Invention [Problem to be solved by the invention]

[0011] To provide a frozen food for cooking in a microwave oven having a viscous soup when eaten, the frozen food having a natural thick soup like that eaten in a restaurant and having texture such as a residual feeling and a heavy feeling, and a method for producing the same. [Means for solving the problem]

[0012] The inventors have studied methods for reproducing the viscous soup of rich tonkotsu ramen and toripaitan ramen, which are made in restaurants by steeping pork bones, chicken bones, and vegetables for a long time, in frozen noodles for microwave cooking, and have developed a soup with a natural viscosity like that eaten in restaurants. Furthermore, in order to get closer to the rich tonkotsu ramen and toripaitan ramen of restaurants, the inventors have studied how to express the rough, residual texture that occurs when the ingredients are boiled, and the thick, heavy texture, and have arrived at the present invention.

[0013] That is, the present invention provides a frozen food for microwave cooking comprising a cooked main food ingredient, an oil-starch mixture, and a concentrated liquid soup, wherein the oil-starch mixture covers an upper surface or the entire surface of the main food ingredient, the concentrated liquid soup is placed on the upper surface of the main food ingredient covered with the oil-starch mixture, and the main food ingredient, the oil-starch mixture, and the concentrated liquid soup are frozen in an integrated state, the starch content of the oil-starch mixture is 25% by weight or less, the weight of the oil-starch mixture is 3 to 20% by weight of the main food ingredient, the concentrated liquid soup has a viscosity at 25°C of 5 Pa s or more, the weight of the concentrated liquid soup is 25 to 75% by weight of the main food ingredient, and the concentrated liquid soup contains a texture imparting agent, and the frozen food for microwave cooking is ready to eat by pouring boiling water over it after it has been cooked in a microwave oven.

[0014] In addition, the texture imparting agent in the frozen food for microwave cooking according to the present invention is preferably at least one of potato powder, granular processed starch, fish meal, maltodextrin, water-soluble dietary fiber, gelatin, konjac powder and soybean flour.

[0015] In addition, the main ingredient of the frozen food for microwave cooking according to the present invention is preferably noodles.

[0016] In addition, a method for producing a frozen food for microwave cooking according to the present invention includes the steps of: filling a cooked main food ingredient into a freezing container; filling an oil-starch mixture from the top surface of the main food ingredient filled in the freezing container at 3 to 20% by weight of the cooked main food ingredient; filling concentrated liquid soup from the top surface of the main food ingredient filled with the oil-starch mixture at 25 to 75% by weight of the cooked main food ingredient; and freezing the cooked main food ingredient, the oil-starch mixture and the concentrated liquid soup filled in the freezing container to produce a frozen food. and removing the prepared frozen food from a freezing container and sealing it in a bag for microwave cooking, wherein the starch content of the oil / starch mixture is 25% by weight or less, the concentrated liquid soup has a viscosity of 5 Pa s or more at 25°C, and the concentrated liquid soup contains a texture imparting agent, and the frozen food for microwave cooking can be made edible by pouring boiling water over it after it has been cooked in the microwave. Effect of the Invention

[0017] According to the present invention, it is possible to provide a frozen food for cooking in a microwave oven having a viscous soup when eaten, the frozen food having a natural thick soup like that eaten in a restaurant and having texture such as a residual feeling and a heavy feeling, and a method for producing the same. [Brief description of the drawings]

[0018] [Figure 1] FIG. 2 is an explanatory diagram of a frozen food product for microwave cooking according to an embodiment of the present invention. [Diagram 2] FIG. 11 is an explanatory diagram of a modified example of a frozen food product for microwave cooking according to an embodiment of the present invention. [Diagram 3] 1 is a graph showing the relationship between shear rate and viscosity of the oils and fats in Blending Examples 1-1 to 1-3 used in the oil-starch mixture liquid according to an embodiment of the present invention. [Explanation of symbols]

[0019] 1 Main ingredients 2 Top part 3 Oil-starch 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 dishes are used as the main ingredient after being cooked, fried rice made by frying these cooked rice dishes, and pilaf made by frying these cooked rice dishes and then cooking them with soup.

[0022] 2.Oil-starch mixture The oil-starch mixture according to the present invention is a mixture of oil and starch and does not contain water. The oil in the oil-starch mixture according to the present invention is not particularly limited as long as it is edible, and examples of the oil include lard, heptagonal, chicken oil, palm oil, corn oil, rapeseed oil, sesame oil, olive oil, refined rice oil, soybean oil, safflower oil, and other oils and hardened oils thereof, and one or more of these oils can be selected and used.

[0023] In particular, the fat of the fat-starch mixture according to the present invention is preferably a non-Newtonian fluid at 25°C. Ordinary oils that are liquid at 25°C are Newtonian fluids, but by mixing fats and oils such as shortening, the fat can be made viscous and become a non-Newtonian fluid at 25°C. If the viscosity is too low, starch does not disperse homogeneously in the fat in the fat-starch mixture and is difficult to adhere to the main food ingredient. Therefore, the fat of the fat-starch mixture according to the present invention is preferably at least 100 mPa·s or more, more preferably 250 mPa·s or more, at 25°C and a shear rate of 10.2 [1 / s]. Conversely, if the viscosity is too high, it becomes difficult to remove the frozen food from the freezing container after freezing, so it is preferably at least 500 mPa·s or less, more preferably 450 mPa·s or less, at 25°C and a shear rate of 10.2 [1 / s]. The viscosity may be measured using a cone-plate type rotational viscometer.

[0024] The starch in the oil / fat-starch mixture according to the present invention is not particularly limited, and examples thereof include potato starch, tapioca starch, corn starch, waxy corn starch, sago starch, mung bean starch, wheat starch, rice starch, and processed starches obtained by subjecting these to pregelatinization, etherification, esterification, oxidation, and the like, and 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 onset temperature of 60° C. or less, and most preferably hydroxypropylated starch (etherified starch).

[0025] The starch content in the oil-starch mixture according to the present invention is preferably 25% by weight or less based on the total weight of the oil-starch mixture. If the amount of starch is too high, the starch is difficult to disperse homogeneously, and it is likely to gelatinize during microwave cooking and form lumps when eaten. There is no particular lower limit, but if the amount is too low, a large amount of the oil-starch mixture must be added to achieve the required viscosity depending on the type of soup, so a content of 10% by weight or more is preferred.

[0026] Furthermore, the oil-starch mixture according to the present invention is preferably added so as to cover the top surface of the main ingredient or the entire surface of the main ingredient, as shown in Figure 1 or Figure 2. This not only prevents the moisture in the concentrated liquid soup, which will be described later, from transferring to the noodles, but also prevents the main ingredients from sticking together during microwave cooking. In terms of uniform cooking, it is preferable to add the oil-starch mixture so as to cover the entire surface of the main ingredient, as shown in Figure 2.

[0027] The amount of the oil-starch mixture according to the present invention added is preferably 3 to 20% by weight based on the weight of the cooked main food ingredient. If it is less than 3% by weight, it is difficult to cover the top surface of the main food ingredient or the entire surface of the main food ingredient when it is packed into a freezing container. Conversely, if it is more than 20% by weight, a large amount of the remaining oil-starch mixture will accumulate at the bottom of the freezing container, causing the starch to clump during microwave cooking and making it difficult to remove the frozen food from the freezing container. More preferably, it is about 5 to 12% by weight.

[0028] 3. Concentrated liquid soup The concentrated liquid soup according to the present invention preferably has a viscosity of 5 Pa·s or more at 25°C. The 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 if the viscosity is too high it will be difficult to fill the concentrated liquid soup, so an 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. 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. In addition, since the concentrated liquid soup according to the present invention is directly filled into 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 be 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] (Texturizing agent) The concentrated liquid soup according to the present invention also contains a texture imparting agent. The texture imparting agent according to the present invention is a raw material that imparts texture related to the texture of the soup, specifically, a raw material that imparts a residual feeling such as roughness and a heavy feeling to the thickened soup. Examples of the texture imparting agent according to the present invention include potato powder, granular processed starch, fish meal, maltodextrin, water-soluble dietary fiber, gelatin, konjac powder, and soybean flour. Potato powder, granular processed starch, fish meal, konjac powder, and soybean flour are used to impart a roughness or residual feeling, and maltodextrin, water-soluble dietary fiber, and gelatin are used to impart a heavy feeling to the thickened soup. Even if the concentrated soup according to the present invention does not contain these texture imparting agents, a soup with a natural thickness like that eaten at a restaurant can be obtained, but by containing at least one of these texture imparting agents, a texture with a roughness or residual feeling like that of soup raw materials boiled for a long time, and a thick and heavy feeling of thickened soup can be imparted.

[0032] The preferred amount of texture imparting agent added to the concentrated liquid soup varies depending on the respective ingredients, the filling amount of the concentrated soup, and the amount of hot water added when consumed, and is not particularly limited, but ingredients used to impart a residual feel are preferably added to the concentrated liquid soup so that the amount in the soup when consumed is about 0.03 to 2% by weight. Fish meal is also used to flavor the soup, so it may be added to the concentrated liquid soup so that the amount in the soup when consumed is about 0.01 to 3% by weight. Materials used only to impart a thick, heavy feel are preferably added to the concentrated liquid soup so that the amount in the soup when consumed is about 0.003 to 2% by weight.

[0033] 4. Manufacturing process Prepare a cooked main ingredient. Specifically, in the case of noodles, the main ingredient is made by boiling or steaming raw noodles or dried noodles, which are cooked by a conventional method and washed and cooled as necessary. In the case of cooked rice, the main ingredient is made by cooking rice, frying cooked rice to make fried rice, frying cooked rice and then cooking it with soup, etc.

[0034] 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.

[0035] After the main ingredient is filled into the freezing container, the oil-starch mixture is filled so as to cover the top surface of the main ingredient or the entire surface of the main ingredient, as shown in FIG. 1 or FIG. 2. There are no particular limitations on the filling method, but when filling the top surface of the main ingredient as shown in FIG. 1, it is preferable to fill it so as to cover a wider area than the top surface where the concentrated liquid soup described below is filled. Also, as shown in FIG. 2, a method for covering the entire surface of the main ingredient includes a method in which the oil-starch mixture is filled and then air is blown onto the main ingredient to cover the oil-starch liquid evenly over the surface of the main ingredient. Covering the entire surface of the main ingredient is preferable in that it generally suppresses the transfer of moisture from the concentrated liquid soup or ingredients to the main ingredient, makes the main ingredient easy to break apart, provides uniform heating, and is also preferable in terms of the texture of the main ingredient and the natural viscosity of the soup.

[0036] After the main ingredient is coated with the oil-starch mixture, concentrated liquid soup is filled onto the top surface of the main ingredient as shown in Figure 1 or Figure 2. There are no particular limitations on the filling method, but when the oil-starch mixture is filled so as to cover the top surface of the main ingredient as shown in Figure 1, the soup is filled homogeneously within the area covered by the oil-starch mixture. When the entire surface of the main ingredient is covered with the oil-starch mixture as shown in Figure 2, the soup may be filled homogeneously onto the top surface of the main ingredient.

[0037] 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.

[0038] 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.

[0039] 5.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 soup separately in hot water. However, the frozen food for microwave cooking according to the present invention is completed by cooking in a microwave oven, transferring it to a container such as a bowl, pouring hot water 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. Furthermore, since the food is cooked in a microwave oven in the form of an oil-starch mixture, the starch contained in the oil absorbs water and becomes slightly gelatinized before the hot water is poured in, and the viscosity that appears when hot water is poured in is not as strange as if the viscosity of the soup had been artificially adjusted, as in the case of the oil-starch mixture in the attached soup as in Patent Document 1, and the natural thickness of the soup that can be eaten at a restaurant can be felt. In addition, concentrated liquid soups are also heated in the microwave, which gives them a more cooked feel, makes the soup blend better with the main ingredients, and gives the soup a more unified overall flavor.

[0040] The present embodiment will be described in more detail below with reference to examples. EXAMPLES

[0041] <Experiment 1> Study of oil-starch mixture (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).

[0042] (Oil-starch mixture) After mixing the rapeseed oil and shortening in the formulations of Formulation Examples 1-1 to 1-5 shown in Table 1 below, starch was mixed to prepare an oil-starch mixture. In addition, for Formulation Examples 1-1 to 1-3, the viscosity of the oil (rapeseed oil and shortening) used was measured. The measurement method was performed using a digital viscometer (LVDVNeat) manufactured by Eiko Seiki Co., Ltd., a cone spindle (CPA-52Z) and an adapter (SC4-27), and the rotation speed was changed from 1 rpm to 80 rpm (shear rate of 0.34 to 27.2) every 60 seconds to measure the viscosity. The measurement results are shown in Table 2 and FIG. 3. Note that for Formulation Example 1-1, the viscosity could not be measured when the shear rate was less than 10.2. Similarly, for Formulation Examples 1-1 to 1-3, the mixture of the oil-starch mixture was left for 1 minute, and the dispersibility of the starch was visually confirmed. The samples in which a large amount of starch had precipitated were rated as ×, and the samples in which little starch had precipitated and the starch generally remained dispersed were rated as ◯.

[0043] [Table 1]

[0044] [Table 2]

[0045] (Concentrated liquid soup) Next, the materials in Blending Example 2-1 in Table 3 below were mixed and heated to prepare a concentrated liquid soup (chicken broth). For Blending Examples 2-1, 2-2, and 2-3, the viscosity at 25°C was measured using a B-type viscometer (Toki Sangyo Co., Ltd., VISCOMETER TVB-15M, rotor No. 3).

[0046] [Table 3]

[0047] (Test Example 1-1) 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 170 g of cooked Chinese noodles as the main ingredient, and then 12 g of the oil-starch mixture of Blend Example 1-1 was added from above the Chinese noodles. Compressed air was blown onto the container from above to adhere the oil-starch mixture to the entire surface of the noodles.

[0048] Next, 115 g of the concentrated liquid soup of Formulation Example 2-1 was evenly poured onto the Chinese noodles with the oil-starch mixture attached thereto, as shown in FIG. 2, on top of the Chinese noodles so as not to drip over the edge of the freezing container.

[0049] 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 Chinese noodles).

[0050] (Test Example 1-2) A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-1, except that the oil-starch mixture was changed to Blend Example 1-2.

[0051] (Test Example 1-3) A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-1, except that the oil-starch mixture was used as Blend Example 1-3.

[0052] (Test Example 1-4) A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-1, except that the oil-starch mixture was changed to Blend Example 1-4.

[0053] (Test Example 1-5) A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-1, except that the oil-starch mixture was used as Blend Example 1-5.

[0054] (Test Example 1-6) A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-2, except that the amount of the oil-starch mixture added was 5 g.

[0055] (Test Example 1-7) A frozen food for microwave cooking was prepared in the same manner as in Test Example 1-2, except that the amount of the oil-starch mixture added was 34 g.

[0056] (Test Example 1-8) 12 g of the oil-starch mixture of Formulation Example 1-2 was packed into a separate packaging material, and 92 g of the concentrated liquid soup of Formulation Example 2-4 was packed into a separate packaging material. Cooked Chinese noodles, which are the main ingredient, were frozen according to the method of Test Example 1-1 without adding the oil-starch mixture and concentrated liquid soup, and placed in a bag for microwave cooking to produce a frozen food for microwave cooking.

[0057] Test Examples 1-2 and 1-8 were cooked in a microwave oven, eaten, and subjected to a sensory evaluation. For Test Example 1-2, the frozen food was cooked at 600W for 4 minutes, then transferred to a container, 200ml of hot water was added, and the concentrated liquid soup was dissolved while stirring, and then eaten and evaluated. For Test Example 1-8, the frozen food was cooked at 600W for 4 minutes, then the oil-starch mixture of Blend Example 1-2 and the concentrated liquid soup of Blend Example 2-4 were placed in a container in advance, 220ml of hot water was added to the dissolved soup, and the food was eaten and evaluated. The evaluation was based on the thickness of a thick chicken paitan soup (Tenkaippin) at a restaurant, and the evaluation was performed with a standard of ◎ for a natural thickness almost equivalent to that of a restaurant, ◯ for a natural thickness and generally good, △ for an artificial thickness and poor, and × for a strongly artificial thickness and very poor.

[0058] Test Examples 1-1 to 1-7 were evaluated for manufacturing suitability, such as the degree of adhesion of the oil-starch mixture to the noodle strings, dripping of oil, and removal of the frozen food after freezing, while Test Examples 1-1 to 1-8 were evaluated for cooking suitability, such as loosening of the noodle strings and generation of lumps in the soup when cooked in a microwave oven. Test Examples 1-1 to 1-7 were cooked in the same manner as Test Example 1-2.

[0059] The evaluation results are shown in Table 4.

[0060] [Table 4]

[0061] From the results of the sensory evaluation of Test Examples 1-2 and 1-8, the frozen food for microwave cooking (frozen Chinese noodles) according to the present invention, compared with the one described in Patent Document 1 in which the liquid soup and the fat-starch mixture are separated into separate packaging materials, has a less artificial viscosity like that made with starch, and is closer to a natural viscosity with a thick but sharp feel like that served at restaurants. This is presumably because the starch in the fat-starch mixture absorbs the moisture from the concentrated liquid soup directly filled and the moisture from the noodles while being heated during microwave cooking, and the starch is partially gelatinized, and hot water is poured into it to finally gelatinize it, so that the artificial viscosity created by starch is suppressed compared to 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 concentrated liquid soup is heated together with the noodles in the microwave oven, so the soup itself has a more cooked feel than Test Example 1-8, the noodles and soup blend well, and the flavor is well-balanced overall.

[0062] The relationship between shear rate and viscosity at 25°C was measured for the oils and fats of Blending Examples 1-1 to 1-3. As shown in Table 2 and Figure 3, the oil and fat of Blending Example 1-1 shows almost no change in viscosity even when the shear rate is changed, making it a Newtonian fluid, while the oils and fats of Blending Examples 1-2 and 1-3 show a decrease in viscosity as the shear rate increases, making them non-Newtonian fluids.

[0063] The evaluation results of the oil-starch mixtures in Test Examples 1-1 to 1-3 show that by adding shortening to the oil in Blending Examples 1-2 and 1-3 rather than the oil in Blending Example 1-1 to make a non-Newtonian fluid, it is possible to reduce the dripping of the oil-starch mixture to the bottom of the container after it has been applied to the noodles. It is difficult to compare the viscosity of a non-Newtonian fluid with that of a Newtonian fluid, but as shown in Figure 3 and Table 2, if the viscosity is greater than 100 mPa s at a shear rate of 10.2 at 25°C, it can be said to be a non-Newtonian fluid, and furthermore, if it is 250 mPa s or more as in Blending Example 1-2, dripping of the oil-starch mixture can be prevented.

[0064] Conversely, as shown in Test Example 1-3, if the viscosity of the non-Newtonian fluid of the oil is increased by adding shortening to the oil-starch mixture, it becomes difficult to fill the oil-starch mixture, it becomes difficult to spread over the entire surface of the noodle strings after filling, and furthermore, it becomes difficult to remove the frozen food from the container when frozen, so as shown in Formulation Example 1-3, the viscosity of the oil is preferably 500 mPa s or less at 25°C and a shear rate of 10.2, and more preferably 450 mPa s or less. However, as shown in Figure 1, when the oil-starch mixture is to cover the top surface of the frozen food, it is possible to further increase the viscosity of the non-Newtonian fluid in filling the oil-starch mixture by increasing the capacity of the filling machine or adopting a process of forcibly removing the oil-starch mixture using a non-flexible plastic or metal container.

[0065] From the evaluation results of the oil-starch mixture in Test Examples 1-4 and 1-5, it is found that there is no problem with a small amount of starch in the oil-starch mixture, but as shown in Test Example 1-5, the noodles start to become slightly harder to separate during cooking and some lumps start to form in the soup, so the starch amount in the oil-starch mixture is preferably 25% by weight or less. However, if the starch amount is too low, depending on the type of soup, a large amount of the oil-starch mixture needs to be added to develop viscosity, so it is considered that the starch amount in the oil-starch mixture is preferably 10% by weight or more.

[0066] As shown in Test Examples 1-6 and 1-7, if the amount of oil-starch mixture filled relative to the main ingredient is too small, it is difficult to cover the entire surface of the main ingredient with the oil-starch mixture, and conversely, if the amount is too large, the excess will accumulate at the bottom of the container, making it difficult to remove the frozen food from the freezer. In addition, if the oil-starch mixture that has accumulated at the bottom of the freezer container solidifies in one place, it is likely to cause lumps in the soup, and the noodles will not easily come apart when heated. Therefore, the amount of oil-starch mixture added is preferably in the range of 3 to 20% by weight based on the weight of the main ingredient cooked with heat.

[0067] <Experiment 2> Study of concentrated liquid soup (Test Example 2-1) The materials of Formulation Example 2-2 shown in Table 2 were mixed and dissolved by heating to prepare a concentrated liquid soup. A frozen food for microwave cooking (frozen Chinese noodles) was produced according to the method of Test Example 1-2, except that the concentrated liquid soup of Formulation Example 2-2 was filled.

[0068] (Test Example 2-2) The materials in Blending Example 2-3 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 produced according to the method in Test Example 1-2, except that 127 g of the concentrated liquid soup in Blending Example 2-3 prepared was filled.

[0069] (Test Example 2-3) The ingredients in Blend Example 3 in Table 5 below were mixed and dissolved by heating to prepare a concentrated liquid soup (ankake ramen).

[0070] [Table 5]

[0071] Next, 180 g of cooked Chinese noodles prepared in Experiment 1 were filled as the main ingredient into 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), and then 12.5 g of the oil-starch mixture of Blend Example 1-2 was added from above the Chinese noodles. Compressed air was blown from above the container to adhere the oil-starch mixture to the entire surface of the noodles.

[0072] Next, 85 g of the concentrated liquid soup of Formulation Example 3 was poured evenly onto the Chinese noodles with the oil-starch mixture attached thereto, as shown in FIG. 2, on top of the Chinese noodles so as not to drip over the edge of the container.

[0073] 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 Chinese noodles).

[0074] (Test Example 2-4) The ingredients in Blend Example 4 in Table 6 below were mixed and dissolved by heating to prepare a concentrated liquid soup (sesame tantan noodles).

[0075] [Table 6]

[0076] Next, 200 g of cooked Chinese noodles prepared in Experiment 1-1 were filled as the main ingredient into 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), and then 6 g of the oil-starch mixture of Blend Example 1-2 was added from above the Chinese noodles. Compressed air was blown from above the container to adhere the oil-starch mixture to the entire surface of the noodles.

[0077] Next, 105 g of the concentrated liquid soup of Formulation Example 4 was evenly poured onto the Chinese noodles with the oil-starch mixture attached thereto, as shown in FIG. 2, on the top surface of the Chinese noodles so as not to drip over the edge of the container.

[0078] 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 Chinese noodles).

[0079] Test Examples 2-1 to 2-4 were cooked in a microwave oven, eaten, and subjected to a 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 boiling water was added, the concentrated liquid soup was dissolved while stirring, and the 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 boiling water was added, the concentrated liquid soup was dissolved while stirring, and the 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 boiling water was added, the concentrated liquid soup was dissolved while stirring, and the food was eaten and evaluated.

[0080] In addition, for Test Examples 2-1 to 2-4, evaluation was performed on manufacturing suitability, such as filling of liquid soup, dripping from the top of the main ingredient, and removal of frozen foods, as well as cooking suitability, such as burning of soup, loosening of noodles, and generation of lumps of soup during cooking. The evaluation results are shown in Table 7 below.

[0081] [Table 7]

[0082] In Experiment 2, as shown in Table 7, the manufacturing suitability and cooking suitability were investigated when different concentrated liquid soups such as Blend Example 2-2 (Blend Example 2-1 with reduced soup viscosity), Blend Example 2-3 (Blend Example 2-1 diluted), Blend Example 3 (Ankake soup), and Blend Example 4 (Sesame Dandan soup) were used.As a result, as shown in Test Example 2-1, if the viscosity of the concentrated liquid soup at 25°C was around 5 Pa s, some dripping of the concentrated liquid soup was observed, but the manufacturing suitability and cooking suitability were generally at an acceptable level.In addition, as shown in Test Example 2-2, concentrated liquid soup could be filled on the top surface of the main ingredient so long as the filling amount was up to around 75% by weight of the main ingredient.

[0083] Also, as shown in Test Example 2-3, when the soup had a high salt concentration, the soup was slightly overheated when heated in a microwave oven, though it did not burn. As a result, the soup became slightly less fluffy in some places. Therefore, it is considered that a salt concentration of 7% or less is preferable.

[0084] In addition, as shown in Test Example 2-4, as the viscosity of the soup increases, the filling properties deteriorate. Therefore, it is considered preferable that the viscosity of the soup is 25 Pa·s or less at 25°C.

[0085] In addition, although not shown in the data, the results of the sensory evaluation of each sample showed that in all test examples, the viscosity was properly developed, the main ingredients and the soup blended better than when the viscosity was developed using a separate soup, and the soup had a natural viscosity like that served in a restaurant.

[0086] <Experiment 3> Adding more texture to soup Using the concentrated liquid soup of Formulation Example 2-1 as a base, concentrated liquid soup Formulation Examples 5-1 to 5-8 were prepared by adding 2.2 wt% potato flour, Formulation Example 5-2 1.1 wt% granular processed starch (Ingredion), Formulation Example 5-3 0.9 wt% bonito powder, Formulation Example 5-4 0.5 wt% konjac powder, Formulation Example 5-5 2.6 wt% soy flour, Formulation Example 5-6 0.7 wt% gelatin, Formulation Example 5-7 2.3 wt% maltodextrin, and Formulation Example 5-8 1.3 wt% resistant dextrin, and the amount of water was reduced to account for the addition of the texture imparting agent.

[0087] (Test Examples 5-1 to 5-8) Frozen foods for microwave cooking were prepared according to the method of Test Example 1-2, except that the concentrated liquid soups were changed to those of Blend Examples 5-1 to 5-8.

[0088] The freshly prepared frozen food for microwave cooking was cooked and eaten in the same manner as in Test Example 1-2. The results upon eating are shown in Table 8 below.

[0089] [Table 8]

[0090] As shown in Experiment 3, by adding a texturizing agent to concentrated liquid soup, a sense of residue and weight was added to the naturally thick soup, making it closer to an authentic soup that had been simmered for a longer period of time.

Claims

1. A microwaveable frozen food product comprising a cooked main ingredient, an oil-starch mixture, and a concentrated liquid soup, The oil-starch mixture is coated on the top or entire surface of the main food ingredient, The concentrated liquid soup is placed on the top surface of the main food covered with the oil-starch mixture, The main food ingredient, the fat / oil-starch mixture, and the concentrated liquid soup are frozen in an integrated state, The fat / oil-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 food ingredient, The concentrated liquid soup has a viscosity of 5 Pa·s or more at 25° C., The weight of the concentrated liquid soup is 25 to 75% by weight based on the weight of the main ingredient, The concentrated liquid soup comprises a texturizing agent; The frozen food for cooking in a microwave oven is characterized in that after cooking in a microwave oven, it can be made into an edible state by pouring boiling water over it.

2. 2. The frozen food product for microwave cooking according to claim 1, wherein the texturing agent is at least one of potato powder, granular modified starch, fish meal, maltodextrin, water-soluble dietary fiber, gelatin, konjac flour and soy flour.

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

4. packing the cooked main ingredient into a freezer container; A step of filling the freezing container with an oil-starch mixture in an amount of 3 to 20% by weight based on the weight of the cooked main ingredient from above the main ingredient filled in the freezing container; filling the main food ingredient with concentrated liquid soup from above the main food ingredient filled with the oil-starch mixture in an amount of 25 to 75% by weight based on the weight of the cooked main food ingredient; freezing the cooked main ingredient, the oil-starch mixture, and the concentrated liquid soup packed in the freezing container to prepare a frozen food product; and removing the prepared frozen food from the freezing container and sealing it in a bag for microwave cooking. The starch content of the oil / fat / starch mixture is 25% by weight or less, The concentrated liquid soup has a viscosity of 5 Pa·s or more at 25° C., The concentrated liquid soup comprises a texturizing agent; The method for producing a frozen food for cooking in a microwave oven is characterized in that the frozen food for cooking in a microwave oven is made ready to eat by pouring boiling water over the food after cooking in a microwave oven.

5. 5. The method for producing a frozen food for microwave cooking according to claim 4, wherein the texture imparting agent is at least one of potato powder, granular modified starch, fish meal, maltodextrin, water-soluble dietary fiber, gelatin, konjac powder and soybean flour.

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

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