Frozen food for storage, and method for manufacturing frozen food for storage

Abstract

To provide frozen foods for storage that suppress deterioration during freezing. [Solution] A frozen food for storage comprises a container, a frozen food contained in the container, and a gel-like food covering the top surface of the frozen food, wherein the gel-like food is fluid and viscous at room temperature and softer than the frozen food at the temperature range in which the frozen food is stored. Preferably, the frozen food is a frozen custard pudding with a sugar content of 17% by weight or more, and the gel-like food is softer and more viscous than the frozen food at a temperature range of -20°C to -10°C.

Description

Technical Field

[0001] The present invention relates to frozen foods for storage and a method for manufacturing frozen foods for storage.

Background Art

[0002] For example, Patent Document 1 discloses a frozen custard pudding with adjusted sugar content and the like, suppressing freezing denaturation.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] An object of the present invention is to provide a frozen food for storage that suppresses deterioration during frozen storage.

Means for Solving the Problems

[0005] The frozen food for storage according to the present invention has a container, a frozen food stored in the container, and a gel-like food covering the upper surface of the frozen food. The gel-like food has fluidity and viscosity at room temperature and is softer than the frozen food in the temperature range in which the frozen food is stored frozen.

[0006] Preferably, the frozen food is a frozen custard pudding with a sugar content of 17% by weight or more, and the gel-like food is softer than the frozen food and has viscosity in the temperature range of -20°C to -10°C.

[0007] Preferably, the gel-like food is a jelly-like food having a taste different from that of the frozen food.

[0008] Furthermore, the method for producing frozen food for preservation according to the present invention comprises the steps of: freezing food contained in a container; pouring a gel-like food having fluidity and viscosity onto the frozen food; and cooling the food on which the gel-like food has been poured. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide frozen foods for storage that suppress deterioration during frozen storage. [Brief explanation of the drawing]

[0010] [Figure 1] This is a diagram illustrating frozen pudding for storage (item 1). [Modes for carrying out the invention]

[0011] [background] For example, there are custard puddings that are less prone to syneresis or sponginess even when frozen. However, there is a problem in that moisture evaporates from frozen foods during storage, which degrades their taste. Therefore, in this embodiment, a frozen pudding 1 for storage is provided that suppresses the evaporation of moisture using a gel-like food, resulting in a good taste and easy to eat.

[0012] [Embodiment] Figure 1 is an example of frozen pudding for storage. As illustrated in Figure 1, the frozen pudding for storage 1 comprises a container 10, a frozen pudding 20 contained in the container 10, and a gel-like food 30 covering the top surface of the frozen pudding 20. Container 10 is a container that is stable on a horizontal surface and has a shape that allows fluid food to be poured in from the top, and can contain fluid food inside. The container 10 in this example is a transparent container made of glass or synthetic resin, with a substantially flat bottom and an opening on the top for pouring in the ingredients for frozen pudding 20 or gel-like food 30. A spoon or the like can be inserted through this opening to eat the pudding.

[0013] Frozen Pudding 20 is a custard pudding with a sugar content of 17% by weight or more, and is frozen at a temperature range of -20°C to -10°C. Here, custard pudding refers to a food product made from dairy ingredients such as milk and milk powder, egg liquid containing egg yolks such as whole eggs, egg yolks, and a mixture of egg yolks and egg whites, sweeteners such as sugar and corn syrup, and other ingredients such as flavorings and colorings as desired. These ingredients are mixed, heated, and then cooled to solidify into a jelly-like consistency. Furthermore, the sugar content refers to the sugar content derived from ingredients other than milk and eggs, which are the main ingredients of the custard. In this example, it is the amount (by weight) of added sugar and trehalose. Preferably, 60% to 75% of the total added sugar to the frozen custard pudding is trehalose. More preferably, the frozen custard pudding in this example contains 0.54% to 0.81% by weight of gelatin added to the total.

[0014] The gel-like food 30 is fluid and viscous at room temperature and is softer than the frozen pudding 20 at the temperature range in which the frozen pudding 20 is stored frozen. More specifically, the gel-like food 30 is softer and more viscous than the frozen pudding 20 at temperatures between -20°C and -10°C. For example, the gel-like food 30 is a gel-like food that is served with commercially available ice cream, and by adjusting the thickening and stabilizing agent, it becomes a soft and viscous food at temperatures between -20°C and -10°C. Because the gel-like food 30 is fluid and viscous at room temperature, it continues to cover the top surface of the frozen pudding 20 even when it is thawed, and follows changes in the shape of the top surface due to temperature changes, etc. Also, because the gel-like food 30 is softer and more viscous than the frozen pudding 20 at temperatures between -20°C and -10°C, it follows the deformation of the frozen pudding 20 due to changes in freezing temperature, etc., due to its softness and viscosity. Furthermore, the gel-like food 30 is a jelly-like food with a different taste from the frozen pudding 20. For example, the gel-like food 30 is a fruit-flavored jelly-like food with a sour taste, or a coffee-flavored or caramel-flavored jelly-like food with a bitter taste. This allows for a change in the taste of the pudding when the frozen pudding 20 is thawed and eaten.

[0015] Next, we will explain the manufacturing method for frozen pudding 1 for storage. The method for manufacturing the frozen pudding 1 for storage comprises three steps: Step A, freezing the custard pudding contained in a container 10; Step B, pouring a fluid and viscous gel-like food 30 onto the frozen custard pudding (frozen pudding 20); and Step C, cooling the frozen pudding 20 with the gel-like food 30 poured into it, together with the container 10. In Step B, the fluid gel-like food 30 is poured so as to cover the entire exposed top surface of the frozen pudding 20. The above manufacturing method is suitable when the specific gravity of the gel-like food 30 is greater than that of the custard. For example, if the specific gravity of the gel-like food 30 is lighter than that of the custard, the gel-like food 30 may be poured into the container 10 before the custard is frozen into the pudding 10.

[0016] Furthermore, process A includes process A1, which involves adding sugar to make custard in an amount of 17% by weight or more of the total; process A2, which involves heating the custard under steam; and process A3, which involves cooling the heated custard and rapidly freezing it to -40°C. More specifically, the main ingredients, milk and eggs, sugar and trehalose in an amount of 17% by weight or more of the total are added, and then gelatin is added in an amount of 0.54% to 0.81% by weight and mixed to obtain a pudding base. Next, pour the pudding base into container 10 and heat it in a convection oven at 100% steam and a temperature of 80°C to 86°C for 30 to 45 minutes. Then, rapidly freeze the custard pudding in container 10 to -40°C using a shock freezer to make frozen pudding 20. Frozen custard pudding can be thawed under running water or at room temperature to become custard pudding.

[0017] As described above, the frozen pudding 1 for storage of this embodiment can suppress the evaporation of water from the frozen pudding 20 stored in the container 10 by covering the exposed surface (mainly the upper surface) of the frozen pudding 20 with the gel-like food 30. Further, by setting the sugar addition rate of the frozen pudding 20 to 17% by weight or more of the whole, the shape retention property can be enhanced and the freeze denaturation can be suppressed. Therefore, the phenomena of bleeding water and spongification during freezing are suppressed, and it can be stored frozen with the texture immediately after production.

Description of Reference Numerals

[0018] 1... Frozen pudding for storage 10... Container 20... Frozen pudding 30... Gel-like food

Claims

1. Container and The frozen food contained in the aforementioned container, A gel-like food covering the top surface of the frozen food and It has, The gel-like food is fluid and viscous at room temperature, and is softer than the frozen food at the temperature range in which the frozen food is stored frozen. Frozen food for preservation.

2. The aforementioned frozen food is a frozen custard pudding with a sugar content of 17% by weight or more. The gel-like food is softer and more viscous than the frozen food at temperatures ranging from -20°C to -10°C. The frozen food for storage according to claim 1.

3. The gel-like food is a jelly-like food having a different taste from the frozen food. The frozen food for storage according to claim 2.

4. The process of freezing food in a container, A step of pouring a gel-like food having fluidity and viscosity onto the frozen food, The process of cooling food into which gel-like food has been poured and A method for producing frozen food for preservation.

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