Method for producing frozen food for cooked rice and method for producing food for cooked rice

Abstract

To provide a method for producing a frozen food for boiled rice, capable of producing a food for boiled rice in which turbidity between a soft-boiled egg part and a sauce part is suppressed and which has an appearance in which sauce is applied to the soft-boiled egg.SOLUTION: An egg portion preparation step of preparing an egg portion by mixing a heat-coagulated egg-like solid portion and a liquid egg-like liquid portion, a sauce portion preparation step of preparing a sauce portion, an egg portion heating step of heating the prepared egg portion in a state of being separated from the sauce portion, an egg portion filling step of filling a container with the heated egg portion, and a sauce portion filling step of filling a container with the heated sauce portion; A freezing step of freezing the egg portion and the sauce portion filled in the container, wherein the viscosity of the liquid portion and the viscosity of the sauce portion are adjusted within a predetermined range.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a frozen food for cooked rice containing a soft-boiled egg portion and a sauce portion, and a method for producing a food for cooked rice using the frozen food for cooked rice. [Background technology]

[0002] Coagulated eggs are served on top of cooked rice and enjoyed as omelet rice, etc. Such foods for cooked rice served on top of cooked rice can be enjoyed by pouring a favorite sauce over the coagulated egg-like eggs, for example, to enjoy the contrast in taste and color between the eggs and the sauce. However, when distributing foods for cooked rice containing such coagulated egg-like egg portions and sauce, there is a problem that the egg portion becomes cloudy with the sauce due to vibrations during distribution, etc., which deteriorates the appearance and reduces the commercial value.

[0003] In contrast, Patent Document 1, for example, describes a retort-pouched egg product in which scrambled eggs and a seasoning liquid with a viscosity of 7000 mPa·s or more at 60°C are sealed and heat-sterilized in a state in which the seasoning liquid is not clouded by the thin film of coagulated egg. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-173571 Summary of the Invention [Problem to be solved by the invention]

[0005] On the other hand, the technology described in Patent Document 1 is limited to highly viscous seasoning liquids with a viscosity of 7000 mPa·s or more, and cannot be applied to general sauces. Furthermore, in recent years, there has been a growing need to enjoy soft-boiled coagulated eggs with a variety of sauces. Therefore, there is a demand for processed foods that can easily prepare food for rice that has the appearance of soft-boiled eggs with sauce, by suppressing the cloudiness of the soft-boiled egg and the sauce.

[0006] In view of the above circumstances, an object of the present invention is to provide a method for producing a frozen food for cooked rice that can suppress the cloudiness of the soft-boiled egg portion and the sauce portion and produce a food for cooked rice that has the appearance of a soft-boiled egg covered in sauce, and a method for producing a food for cooked rice using this frozen food for cooked rice. [Means for solving the problem]

[0007] In order to achieve the above object, the present inventors conducted extensive research into processed foods that can be used to produce foods for cooked rice in which clouding between the soft-boiled egg portion and the sauce portion is suppressed. The present inventors conceived the idea that by heating the prepared egg portion and sauce portion separately, filling them into a container, and then freezing the egg portion and sauce portion filled into the container to produce a frozen product, it is possible to reduce the risk of clouding between the liquid portion of the egg portion and the sauce portion after cooking. Furthermore, they discovered that by setting the viscosity of the liquid portion within a predetermined range and the viscosity of the sauce portion within a predetermined range, it is possible to sufficiently suppress clouding between the liquid portion and the sauce portion after cooking, and thus completed the present invention.

[0008] That is, the present invention is (1) an egg portion preparation step of preparing an egg portion by mixing a heat-coagulated egg-like solid portion and a liquid egg-like liquid portion; a source portion preparation step of preparing a source portion; An egg portion heating step of heating the prepared egg portion separately from the sauce portion; A sauce portion heating step of heating the prepared sauce portion while it is separated from the egg portion; an egg portion filling step of filling the heated egg portion into a container; a sauce portion filling step of filling the container with the heated sauce portion; a freezing step of freezing the egg portion and the sauce portion filled in the container; Including, the viscosity of the liquid portion measured at 60°C using a Brookfield viscometer is 1000 mPa s or more, The viscosity of the source portion measured at 60°C using a Brookfield viscometer is 1200 mPa s or more. A method for producing frozen food for cooked rice, (2) The viscosity of the egg portion measured at 60°C for 30 seconds using a Bostwick viscometer is 3 cm or more and 24 cm or less. (1) A method for producing the frozen food for cooked rice according to (3) The container is a bag-shaped container, The bag-shaped container is It has a steam release part that releases internal steam generated by heating. (1) or (2) the method for producing the frozen food for cooked rice, (4) The egg part preparation step a solid portion preparation step of preparing the solid portion; A liquid portion preparation step of preparing the liquid portion, (1) A method for producing the frozen food for cooked rice according to (3), (5) The frozen food for cooked rice is used to produce omelet rice. A method for producing the frozen food for cooked rice according to (1) to (4), (6) A cooking step of heating the frozen food for cooked rice according to (1) to (5) is included. A method for producing food for cooked rice, is. [Effects of the Invention]

[0009] As described above, according to the present invention, it is possible to provide a method for producing a frozen food for cooked rice that suppresses the cloudiness of the soft-boiled egg portion and the sauce portion, and that can produce a food for cooked rice that has the appearance of a soft-boiled egg covered in sauce, and a method for producing a food for cooked rice using this frozen food for cooked rice. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention will be described in detail below.

[0011] <Frozen food for cooked rice / Food for cooked rice> The frozen food for cooked rice of the present invention is a frozen food that can be cooked to produce a food for cooked rice that includes a soft-boiled egg portion and a sauce portion packed in a container and is served on cooked rice to be eaten. The frozen food for cooked rice of the present invention can suppress clouding of the sauce portion and the soft-boiled egg portion after cooking, thereby making it possible to produce a food for cooked rice that has the appearance of a soft-boiled egg covered in sauce. Examples of foods that can be produced by serving the food for cooked rice of the present invention on cooked rice include rice-containing foods that include scrambled eggs, such as omelet rice, and rice bowls containing soft-boiled coagulated eggs, such as Tianjin rice, egg rice bowls, oyakodon, and katsudon, and are particularly suitable for omelet rice, in which the color contrast between the soft-boiled egg and the sauce is important.

[0012] <Method of manufacturing frozen food for cooked rice> The method for producing a frozen food product for cooked rice of the present invention includes an egg part preparation step, a sauce part preparation step, an egg part heating step, a sauce part heating step, an egg part filling step, a sauce part filling step, and a freezing step. Of these steps, the egg part preparation step, the egg part heating step, and the egg part filling step are carried out in this order. The sauce part preparation step, the sauce part heating step, and the sauce part filling step are carried out in this order. The order of the egg part filling step and the sauce part filling step is not limited. The freezing step is carried out after both the egg part filling step and the sauce part filling step. The order of these steps other than those mentioned above is not limited. Each step will be explained below.

[0013] <Egg preparation process> In this step, the egg portion is prepared by mixing a heat-coagulated egg-like solid portion with a liquid egg-like liquid portion. The mixing of the solid portion and the liquid portion is not particularly limited as long as they are mixed together. For example, the solid portion and the liquid portion may be simply added to a container for preparing the egg portion, or the solid portion may be stirred using a stirrer or the like to an extent that does not crush the solid portion. By mixing the solid portion and the liquid portion, the liquid portion becomes more likely to intertwine with the solid portion to form a unified egg portion, and the risk of the liquid portion and the sauce portion becoming cloudy can be reduced.

[0014] <Egg section> The egg portion prepared in this step comprises a solid portion resembling a heat-coagulated egg and a liquid portion resembling a liquid egg, and is formed as a whole in the form of a soft-boiled scrambled egg. The egg portion of the present invention preferably contains ingredients derived from avian eggs, such as chicken eggs, which are generally used for food, but as described below, it does not have to contain ingredients derived from eggs. In the frozen food for cooked rice of the present invention, the content ratio of the egg portion per 1 part by mass of the sauce portion is not particularly limited, but taking into consideration the balance with the sauce portion, it is preferably 0.5 parts by mass or more, preferably 10 parts by mass or less, more preferably 8 parts by mass or less, and even more preferably 5 parts by mass or less.

[0015] <Solid part> The solid portion of the present invention is a portion that has been coagulated in a manner similar to a heat-coagulated egg. In the present invention, "heat-coagulated egg-like" refers to a form that mimics a heat-coagulated egg obtained by completely coagulating liquid egg through heat. The solid portion of the present invention may be prepared in advance or may be prepared in the solid portion preparation step described below. The content of the solid portion in the entire egg portion is not particularly limited, but is preferably adjusted to achieve the viscosity of the egg portion described below. For example, the lower limit is 30% by mass or more, preferably 40% by mass or more, and more preferably 45% by mass or more, and the upper limit is, for example, 90% by mass or less. The solid portion of the present invention may form a single mass or film in the container described below. However, from the viewpoint of presenting a scrambled egg-like appearance and improving intertwining with the liquid portion, it is preferably separated into multiple small pieces. The shape of the multiple small pieces can be various, such as film-like, rod-like, scale-like, flat, or granular (minced) shape. From the viewpoint of preparing a scrambled egg-like solid portion with a good appearance, a film-like shape is preferred. By layering the solid membranes in an appropriate amount, the surface has folds, giving it a fluffy and delicious appearance, just like real soft-boiled scrambled eggs.

[0016] In the present invention, the liquid egg is a liquid egg component derived from raw egg liquid obtained by cracking an egg of a bird such as a chicken for food, and any liquid egg containing egg yolk can be appropriately selected. Examples of such liquid eggs include raw whole egg liquid, raw egg yolk liquid, and those that have been subjected to one or more treatments such as sterilization, freezing, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or protease, desugaring with yeast or glucose oxidase, cholesterol removal treatment such as supercritical carbon dioxide treatment, mixing with salt or sugars, extraction with an organic solvent, or drying treatment such as spray drying or freeze drying followed by reconstitution with water.

[0017] <Solid part preparation process> The egg portion preparation step of the present invention may include a solid portion preparation step of preparing a solid portion. In this step, for example, a liquid egg-like mixture can be coagulated to prepare the solid portion. The ingredients contained in the mixture are not particularly limited as long as they can be coagulated and produce a heat-coagulated egg-like solid portion. Examples include one or more ingredients selected from liquid egg, thickeners (modified starch, gums, pectin, curdlan, pullulan, mannan, cellulose derivatives, unmodified starch, etc.), gelling agents (gums, alginates, pectin, curdlan, pullulan, mannan, cellulose derivatives, agar, modified starch, etc.), edible oils and fats, seasonings (soy sauce, salt, sweeteners, pepper, amino acids, etc.), dairy products (milk, cream, butter, cheese, skim milk powder, fermented milk, etc.), emulsifiers, legumes (soybeans, peas, kidney beans, mung beans, adzuki beans, etc.) and processed products thereof, nuts and seeds (almonds, coconuts, etc.) and processed products thereof, coloring agents, etc. Examples of alginates include sodium alginate, potassium alginate, and ammonium alginate. Examples of gums include xanthan gum, native gellan gum, deacylated gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and psyllium seed gum. Examples of modified starches include hydroxypropyl starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphated starch. Examples of cellulose derivatives include methylcellulose, hydroxypropylmethylcellulose, and carboxymethylcellulose. Examples of unmodified starches include rice starch, corn starch, tapioca starch, potato starch, and wheat starch. When the solid portion contains liquid egg, the content of liquid egg in the entire solid portion (in terms of fresh egg) is not particularly limited, but from the viewpoint of exerting the heat coagulation effect of the liquid egg, it is preferably 30% by mass or more, more preferably 50% by mass or more, and even more preferably 70% by mass or more.

[0018] In this process, for example, the ingredients are mixed to prepare a mixed liquid, and the prepared mixed liquid is solidified. The ingredients can be mixed using, for example, a mixer or a stirrer. The method for solidifying the mixed liquid can be selected appropriately depending on the composition of the mixed liquid. For example, if the mixed liquid contains a thermocoagulable component such as liquid egg, the solid portion can be prepared by heating the mixed liquid. The heating method is not particularly limited, and for example, the mixed liquid can be poured into a heated solution and drained after coagulation. This makes it easier to obtain a film-like solid portion. Furthermore, if the mixed liquid contains a gelling agent, the solid portion can be prepared by performing a gelation treatment appropriate for the gelling agent. For example, if the gelling agent contains alginate or the like that gels upon contact with metal ions, the mixed liquid can be solidified by contacting the mixed liquid with a solution containing metal ions (e.g., calcium ions).

[0019] <Liquid part> The liquid portion of the present invention is a liquid egg-like portion of the egg portion. The liquid portion of the present invention is not particularly limited as long as it is liquid egg-like and can achieve the viscosity of the liquid portion described below, and may be prepared in advance or may be prepared in the liquid portion preparation step described below. The liquid portion of the present invention may be liquid when the frozen food for cooked rice is thawed (for example, at 5°C or higher), or may be solid when the frozen product is in a frozen state.

[0020] <Liquid part preparation process> The egg portion preparation step of the present invention may include a liquid portion preparation step. In this step, for example, the liquid portion can be prepared by mixing the ingredients. The ingredients can be mixed using, for example, a mixer or a stirrer, and heating may be performed to achieve more uniform mixing. The ingredients for the liquid portion preferably contain a thickener (modified starch, gum, pectin, curdlan, pullulan, mannan, unmodified starch, etc.) from the viewpoint of adjusting the viscosity to be described later. Furthermore, the ingredients for the liquid portion other than the thickener are not particularly limited as long as they can achieve a liquid egg-like liquid portion, and examples thereof include one or more selected from liquid egg, edible oils and fats, seasonings, dairy products, emulsifiers, beans and processed products thereof, nuts and seeds and processed products thereof, coloring agents, etc. When the liquid portion contains liquid egg, the content of liquid egg (in terms of fresh egg) in the entire liquid portion is not particularly limited, but from the viewpoint of imparting the flavor of liquid egg, it is preferably 3% by mass or more, more preferably 5% by mass or more, and preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less. The content of the thickener is also not particularly limited as long as the viscosity of the egg portion described below can be achieved, but it is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and preferably 20% by mass or less, and more preferably 15% by mass or less.

[0021] <Viscosity of egg part> In the present invention, the viscosity of the egg portion measured for 30 seconds at 60°C using a Bostwick viscometer is preferably 3 cm or more and 24 cm or less. When the egg portion of the present invention has such a viscosity, clouding of the egg portion and the sauce portion can be more effectively prevented after the frozen food for cooked rice is cooked. Furthermore, the lower limit of the viscosity of the egg portion is preferably 8 cm or more, more preferably 13 cm or more, from the viewpoint of obtaining a soft, soft-boiled egg portion. The upper limit of the viscosity of the egg portion is preferably 23 cm or less, from the viewpoint of more effectively preventing clouding of the egg portion and the sauce portion. The method for measuring the viscosity of the egg portion in the present invention involves filling the sample feed section of the Bostwick viscometer to the fullest with the egg portion, and measuring the distance to the tip of the sample that flows out 30 seconds after flipping up the partition plate. The timing of measuring the viscosity of the egg portion is not particularly limited; for example, it may be during the egg portion preparation process or the egg portion heating process, or it may be measured by separating the egg portion from the sauce portion after the egg portion heating process.

[0022] <Source section> The sauce portion of the present invention is a sauce used together with the egg portion in the frozen food for cooked rice. The type and seasoning of the sauce portion of the present invention are not particularly limited, and may be, for example, tomato sauce, demi-glace sauce, white sauce, meat sauce, cream sauce, Chinese-style sauce, soup, Japanese-style seasoning liquid (such as dashi or broth), other sauces, seasoning liquids, etc.

[0023] <Sauce preparation process> In this step, the sauce portion is prepared. This step includes, for example, mixing the ingredients and may further include a step of cooking the mixed liquid of ingredients, if necessary. The ingredients can be mixed using, for example, a mixer or a stirrer, and heating may be performed to achieve uniform mixing. The ingredients contained in the sauce portion can be appropriately selected so as to achieve the viscosity of the sauce portion described below and depending on the type and seasoning of the sauce portion, and examples include one or more selected from thickeners, seasonings, sauce bases, edible oils and fats, emulsifiers, spices, various pastes, various extracts, colorings, fragrances, and other ingredients. The sauce portion may also include ingredients within a range that allows the viscosity of the sauce portion described below to be achieved.

[0024] <Egg heating process> In this step, the prepared egg portion is heated while separated from the sauce portion. Specific examples of heating the egg portion while separated from the sauce portion include a mode in which the egg portion and the sauce portion are housed in different heat-resistant containers and heated, and a mode in which the egg portion and the sauce portion are housed in separate spaces within the same heat-resistant container and heated. The heating conditions for the egg portion may be any conditions that sterilize the egg portion and do not solidify the liquid portion. For example, the heating temperature for the egg portion may be 70°C for 1 minute or more, or any conditions that have an equivalent or greater sterilization effect.

[0025] <Source heating process> In this step, the prepared sauce portion is heated while separated from the egg portion. Specific examples of heating the sauce portion while separated from the egg portion include the steps exemplified in the egg portion heating step described above. By heating the sauce portion while separated from the egg portion, the risk of clouding between the egg portion and the sauce portion can be reduced compared to when the egg portion and the sauce portion are heated in the same heat-resistant container. The heating conditions for the sauce portion may be any conditions that allow the sauce portion to be heat-sterilized. For example, the heating temperature for the sauce portion may be 70°C for 1 minute or more, or any conditions that have an equivalent or greater sterilization effect.

[0026] <Egg filling process> In this step, the heated egg portion is filled into a container. The filling method is not particularly limited, and the egg portion can be filled from the opening of the container using a filling machine or the like. The product temperature during filling is not particularly limited, and may be, for example, below the heating temperature and at least 5°C.

[0027] <Sauce filling process> In this step, the heated sauce portion is filled into the container. This step may be performed before or after the egg portion filling step. The filling method is not particularly limited, and the sauce portion can be filled from the opening of the container using a filling machine or the like. The product temperature during filling is not particularly limited, and may be, for example, below the heating temperature and at least 5°C. In the present invention, by adjusting the viscosity of each portion as described above or by heating the egg portion and sauce portion in a separated state, mixing of the liquid portion and the sauce portion is suppressed, and therefore the risk of mixing can be reduced even if the sauce portion is filled into the same container as the egg portion in this step.

[0028] <Container> The container into which the egg portion and sauce portion of the present invention are filled may be any food container that is resistant to freezing, and preferably has heat resistance for cooking the frozen rice food. Examples of materials for such containers include thermoplastic resins such as polyethylene, polypropylene, polyethylene terephthalate, nylon, ethylene-vinyl alcohol copolymer resin, and polyvinylidene chloride, as well as paper materials coated with thermoplastic resins. The shape of the container of the present invention is not particularly limited, and examples include bag-shaped containers and tray-shaped containers. When the container of the present invention has a shape that cannot be sealed by itself, such as a tray-shaped container, it is preferable to seal the frozen rice food filled in the container using a packaging material.

[0029] <Bag-shaped container> The container of the present invention is preferably a bag-like container because it is easy to handle and can be sealed by itself. The bag-like container may have any shape, such as a flat bag or a standing pouch, but is preferably a flat bag because it saves space and is easy to handle.

[0030] <Bag-shaped container with steam release section> The pouch-shaped container of the present invention preferably has a steam release section that releases internal steam generated by heating. This allows the frozen rice food to be sufficiently heated in a microwave oven while still in the pouch-shaped container, improving convenience. The steam release section may be an opening, small hole, slit, notch, etc. formed in the pouch-shaped container, but is preferably a weakly sealed section that combines the sealing properties of the pouch-shaped container with the function of a steam vent during heating. The weakly sealed section is a sealed section that can be opened by an increase in internal pressure due to heating. For example, it can be fully or partially opened during heating in a microwave oven or the like, and function as a steam vent for releasing internally generated steam to the outside. Specific examples of the weakly sealed section include those with a weaker heat-sealing strength than the peripherally sealed section, those with a narrower heat-sealed area than the peripherally sealed section, and those with easily peelable tape. Furthermore, the weakly sealed section may have an opening, small hole, slit, notch, etc. to assist in the release of steam. The steam release portion may be located at any position that can prevent overflow from the inside during heating, for example, at the periphery or side of the bag-shaped container.

[0031] <Freezing process> In this step, the egg portion and sauce portion packed in the container are frozen. The freezing process is carried out, for example, by freezing the egg portion and sauce portion packed in the container in a freezing device at a temperature of −15° C. to −40° C. or lower. This produces a frozen food product for cooked rice.

[0032] <Method of manufacturing a food product for cooked rice using a frozen food product for cooked rice> The present invention can provide a method for producing a food product for cooked rice using a frozen food product for cooked rice. The method for producing a food product for cooked rice includes a cooking step of heating the frozen food product for cooked rice. The method for heating the frozen food product for cooked rice is not particularly limited, and examples include heating in a microwave oven, heating in a hot water bath, and heating in a steam convection oven. When heating in a microwave oven, the bag-shaped container has a steam release section, which allows steam generated inside during heating to be released from the steam release section, thereby preventing damage to the bag-shaped container due to an increase in internal pressure during heating. Furthermore, the frozen food product for cooked rice of the present invention can prevent the egg portion and the sauce portion from becoming cloudy, even when heated sufficiently to increase the internal pressure due to steam inside the container.

[0033] <Viscosity of the liquid part> In the present invention, the viscosity of the liquid portion measured at 60°C using a Brookfield viscometer is 1000 mPa·s or more. Having the viscosity of the liquid portion in this range reduces the risk of the liquid portion and the sauce portion becoming cloudy after cooking the frozen rice food. Furthermore, from the viewpoint of more effectively suppressing clouding with the sauce portion, the lower limit of the viscosity of the liquid portion is preferably 1200 mPa·s or more, more preferably 1500 mPa·s or more, even more preferably 2500 mPa·s or more, and most preferably 4000 mPa·s or more. Furthermore, from the viewpoint of achieving a liquid egg-like liquid portion, the upper limit of the viscosity of the liquid portion is preferably 12000 mPa·s or less, more preferably 10000 mPa·s or less, and even more preferably 9000 mPa·s or less. The viscosity of the liquid portion of the present invention can be measured using a Brookfield viscometer (e.g., a BH-type viscometer manufactured by Toki Sangyo Co., Ltd.). Specifically, using the BH-type viscometer, measurements are made using rotor No. 2 at a product temperature of 60°C and a rotation speed of 10 rpm. If the reading exceeds 100, measurements are then made using rotor No. 4 at a rotation speed of 10 rpm. If the reading still exceeds 100, measurements are then made using rotor No. 5 at a rotation speed of 10 rpm, and the value calculated from the reading when the rotor has made four rotations after the start of measurement is used. The timing of measuring the viscosity of the liquid portion is not particularly limited; for example, it may be during the egg portion preparation step, after the egg portion preparation step, or even after production. When measuring the viscosity of the liquid portion after the egg portion preparation step, the liquid portion is separated from the solid portion using a sieve (e.g., with a mesh size of 2 to 3 mm) or the like.

[0034] <Viscosity of the sauce> In the present invention, the viscosity of the sauce portion measured at 60°C using a Brookfield viscometer is 1200 mPa·s or more. When the viscosity of the sauce portion in the present invention is 1200 mPa·s or more, the liquid portion and the sauce portion are less likely to become cloudy after the frozen food for cooked rice is cooked with heat. Furthermore, from the viewpoint of more effectively suppressing clouding with the liquid portion, the lower limit of the viscosity of the sauce portion is preferably 1500 mPa·s or more, more preferably 2000 mPa·s or more, and even more preferably 4000 mPa·s or more. The upper limit of the viscosity of the sauce portion can be appropriately set depending on the type of sauce, but is preferably 10000 mPa·s or less, more preferably 9000 mPa·s or less, even more preferably 8000 mPa·s or less, and even more preferably less than 7000 mPa·s. The viscosity of the sauce portion in the present invention can be measured using the same Brookfield viscometer (e.g., BH type manufactured by Toki Sangyo Co., Ltd.) as that used for the liquid portion. Specifically, using the above-mentioned BH-type viscometer, measurement is performed using rotor No. 2 at a product temperature of 60°C and a rotation speed of 10 rpm. If the reading exceeds 100, measurement is then performed using rotor No. 4 at a rotation speed of 10 rpm. If the reading still exceeds 100, measurement is then performed using rotor No. 5 at a rotation speed of 10 rpm, and the value calculated from the reading when the rotor has made four rotations after the start of measurement is used. The timing of measurement of the viscosity of the sauce portion is not particularly limited, and may be, for example, during the sauce portion preparation step or the sauce portion heating step, or even after production. When measuring the viscosity of the sauce portion after production, the sauce portion is separated from the egg portion and measured.

[0035] <Effects of the present invention> As described above, according to the method for producing a frozen food product for cooked rice of the present invention, the egg portion and sauce portion are prepared separately, heated, and then filled into a container. This reduces the risk of clouding of the egg portion and sauce portion during the heating process, compared to when the egg portion and sauce portion are filled into a container and then heated. Furthermore, by premixing the solid and liquid portions of the egg portion and then heating, the liquid portion blends with the solid portion, making it easier to form a unified egg portion, thereby reducing the risk of clouding of the egg portion and sauce portion. Furthermore, by filling the egg portion and sauce portion separately and then freezing them to produce a frozen food, the egg portion and sauce portion are stored in a state with lower fluidity than when stored at room temperature or chilled. This prevents clouding of the egg portion and sauce portion during storage. In addition, in the present invention, the viscosity of the liquid portion measured by a B-type viscometer at 60°C is 1000 mPa·s or more, and the viscosity of the sauce portion measured by a B-type viscometer at 60°C is 1200 mPa·s or more. This effectively reduces the risk of clouding between the egg portion and the sauce portion when filling the container with the egg portion and the sauce portion or when cooking the frozen food for cooked rice. Thus, in the present invention, the risk of clouding between the egg portion and the sauce portion is reduced in many ways by adjusting the viscosities of the liquid portion and the sauce portion and by carrying out the above-described steps, thereby making it possible to obtain a frozen food for cooked rice that can suppress clouding between the soft-boiled egg portion and the sauce portion even after thorough cooking. This makes it possible to provide a processed food that is highly convenient for distribution and storage and easy to cook, while still allowing customers to enjoy the color and flavor of both the egg portion and the sauce portion, as if a smooth sauce had been poured over a soft-boiled coagulated egg.

[0036] The present invention will be specifically described below based on examples and comparative examples. In the following description, "%" means "% by mass." Note that the present invention is not limited to the following examples, and various modifications can be made within the scope of the present invention. [Example]

[0037] <Manufacturing frozen food for cooked rice> (Preparation of solid portion) A mixed egg liquid was prepared by mixing the ingredients in the proportions shown in Table 1. The obtained mixed egg liquid was gradually poured into hot water at 90°C to prepare a solid portion.

[0038] [Table 1]

[0039] (Preparation of liquid part) The raw materials were mixed in the proportions shown in Table 2, added to a pot and gradually heated to 70°C to prepare samples of liquid parts 1 to 3.

[0040] [Table 2]

[0041] (Viscosity measurement of liquid part) The viscosities of liquid parts 1 to 3 were measured at 60°C using a B-type viscometer (BH model manufactured by Toki Sangyo Co., Ltd.). Liquid part 1 was measured using rotor No. 4, and liquid parts 2 and 3 were measured using rotor No. 2, at a rotation speed of 10 rpm. The viscosity measurements were taken from the reading after four rotations. As shown in Table 2, the viscosities of liquid parts 1 and 2 were 4900 mPa s and 1940 mPa s, respectively, while the viscosity of liquid part 3 was 280 mPa s.

[0042] (Preparation of egg parts) The prepared solid portion was mixed with each of liquid portions 1 to 3 in a mass ratio of 1:1 to obtain samples of egg portions 1 to 3. Egg portion 1 was a sample containing liquid portion 1. Egg portion 2 was a sample containing liquid portion 2. Egg portion 3 was a sample containing liquid portion 3.

[0043] (Preparing the sauce) The ingredients were mixed in the proportions shown in Table 3, added to a pot and gradually heated to 70°C to prepare samples of sauce parts 1 to 3.

[0044] [Table 3]

[0045] (heating of egg part) Egg portions 1 to 3 packed in small pouches were each heated to 70°C in a hot water bath.

[0046] (viscosity measurement of egg parts) A portion of the sample that had reached 60°C was filled in the sample inlet of a Bostwick viscometer (model number CSC 24925-000, manufactured by CSC Scientific Company, Inc.) in an amount of 100 g. The partition plate was flipped up, and the distance to the tip of the sample that had flowed out 30 seconds later was measured. As a result, as shown in Table 4, the viscosities of egg parts 1 and 2 were 19 cm and 23 cm, respectively, but egg part 3 reached the tip of the measuring part of the viscometer (24 cm), making it impossible to measure its viscosity.

[0047] [Table 4]

[0048] (heating the source) Each of the sauce portions 1 to 3 packed in a small pouch was heated to 70°C in a steam convection oven.

[0049] (Viscosity measurement of the source part) As with the liquid portion, the viscosity of each of sauce portions 1 to 3 was measured at 60°C using a B-type viscometer (Model BH manufactured by Toki Sangyo Co., Ltd.). Rotor No. 4 was used for sauce portion 1, and rotor No. 2 was used for sauce portions 2 and 3, with each measurement being performed at a rotation speed of 10 rpm. The viscosity measurements were taken from the reading after four rotations. As shown in Table 3, the viscosities of sauce portions 1 and 2 were 4800 mPa·s and 2880 mPa·s or less, respectively, while the viscosity of sauce portion 3 was 340 mPa·s.

[0050] (Egg filling) A flat pouch-shaped container for microwave heating was prepared. This pouch-shaped container had a weak seal portion (steam release portion) for steam release. 90 g of the heated egg portions 1 to 3 were filled into each pouch-shaped container. The temperature during filling was approximately 60 to 70°C.

[0051] (Filling the source part) A 50 mL syringe (Terumo Corporation) was filled with 30 g of the heated sauce portion, and the sauce portion was poured into the bag-shaped container containing the egg portion from a position 10 cm higher than the top end of the bag-shaped container over 2 to 3 seconds. The combinations of egg portions 1 to 3 and sauce portions 1 to 3 were as shown in Table 5.

[0052] [Table 5]

[0053] (freezing process) After filling with the sauce, the pouch-shaped container was sealed and immediately placed horizontally in a freezer, thereby obtaining samples of frozen food products for cooked rice of Examples 1 to 3 and Comparative Examples 1 and 2 shown in Table 5.

[0054] [evaluation] Each sample was heated in a microwave oven at 600 W for 2 minutes and 30 seconds. After heating, the pouch was opened and each sample was placed on top of cooked rice in the shape of an omelet rice.

[0055] Three trained panelists with five or more years of experience in developing processed egg products checked the appearance based on the following criteria and evaluated the products based on the scoring criteria shown below. The results are shown in Table 5. (Scoring criteria) 2 points: The liquid part of the egg and the sauce part are not completely mixed and are not uniform, and the appearance is like a soft-boiled egg covered in sauce. 1 point: The liquid part of the egg and the sauce part are uniform throughout, and the egg does not have the appearance of a soft-boiled egg with sauce on top. (Overall evaluation criteria) A: Rounded up to 2 points (1.5 points or more and 2 points or less) B: Rounded to 1 point (1 point or more but less than 1.5 points)

[0056] As shown in Table 5, in all of the samples of Examples 1 to 3, the liquid portion of the egg portion and the sauce portion were not completely mixed and were in a non-uniform state, giving the appearance of a soft-boiled egg with sauce on it. In contrast, in the sample of Comparative Example 1, which included an egg portion 3 with a low liquid viscosity of 280 mPa s and whose viscosity could not be measured using a Bostwick viscometer, and the sample of Comparative Example 2, which included a sauce portion 3 with a viscosity of 340 mPa s, the liquid portion of the egg portion and the sauce portion were both uniform overall, and did not have the appearance of a soft-boiled egg with sauce on it. These results show that the samples of Examples 1 to 3, which include an egg preparation step, a sauce preparation step, an egg heating step, a sauce heating step, an egg filling step, a sauce filling step, and a freezing step, and in which the viscosity of the liquid part measured with a B-type viscometer at 60°C is 1000 mPa·s or more and the viscosity of the sauce part measured with a B-type viscometer at 60°C is 1200 mPa·s or more, can suppress the cloudiness of the liquid part of the egg and the sauce, and can produce a food product for rice that looks like a soft-boiled egg with sauce on it.

Claims

1. An egg portion preparation step of preparing an egg portion by mixing a heat-coagulated egg-like solid portion and a liquid egg-like liquid portion; a source portion preparation step of preparing a source portion; An egg portion heating step of heating the prepared egg portion separately from the sauce portion; A sauce portion heating step of heating the prepared sauce portion while it is separated from the egg portion; an egg portion filling step of filling the heated egg portion into a container; a sauce portion filling step of filling the container with the heated sauce portion; a freezing step of freezing the egg portion and the sauce portion filled in the container; Including, the viscosity of the liquid portion measured by a Brookfield viscometer at 60°C is 1000 mPa s or more, The viscosity of the source portion measured by a Brookfield viscometer at 60°C is 1200 mPa s or more. A method for producing frozen food for cooked rice.

2. The viscosity of the egg portion measured for 30 seconds at 60°C using a Bostwick viscometer is 3 cm or more and 24 cm or less. The method for producing the frozen food for cooked rice according to claim 1.

3. the container is a bag-like container, The bag-shaped container is It has a steam release part that releases internal steam generated by heating. The method for producing the frozen food for cooked rice according to claim 1 or 2.

4. The egg part preparation step includes: a solid portion preparation step of preparing the solid portion; A liquid portion preparation step of preparing the liquid portion, The method for producing the frozen food for cooked rice according to claim 1 or 2.

5. The frozen food for cooked rice is used for producing omelet rice, The method for producing the frozen food for cooked rice according to claim 1 or 2.

6. The method comprises a cooking step of heating the frozen food for cooked rice according to claim 1 or 2, A method for producing food for cooked rice.

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