Manufacturing method of frozen food for cooked rice and manufacturing method of food for cooked rice

Abstract

To provide a method for producing a frozen food for cooked rice, capable of producing a food for cooked rice having the appearance of a soft-boiled egg covered in sauce by suppressing the clouding of a soft-boiled egg part and a sauce part. [Solution] The frozen food for cooked rice of the present invention includes an egg part preparation step of preparing an egg part by mixing a heat-coagulated egg-like solid part and a liquid egg-like liquid part, a sauce part preparation step of preparing a sauce part, an egg part heating step of heating the prepared egg part while separated from the sauce part, a sauce part heating step of heating the prepared sauce part while separated from the egg part, an egg part filling step of filling a container with the heated egg part, a sauce part filling step of filling a container with the heated sauce part, and a freezing step of freezing the egg part and sauce part filled in the container, and the viscosities of the liquid part and the sauce part are adjusted to be within predetermined ranges.

Description

[Technical field]

[0001] The present invention relates to a method for producing a frozen food for cooked rice comprising 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. For example, by pouring a favorite sauce over the coagulated egg-like egg, a food for cooked rice like this can be enjoyed to enjoy the taste of the egg and the sauce or the contrast in color between the egg and the sauce. However, when distributing a food for cooked rice that contains such a coagulated egg-like egg part and sauce, there is a problem that the egg part becomes cloudy with the sauce due to vibrations during distribution, resulting in a poor appearance and a decrease in commercial value.

[0003] In response to this, for example, Patent Document 1 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] JP 2004-173571 A 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 an increasing need to enjoy soft-boiled coagulated eggs with various sauces. Therefore, there is a demand for a processed food that can easily prepare a rice food product that has the appearance of a soft-boiled egg with sauce by suppressing the clouding 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 suppresses clouding 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. [Means for solving the problem]

[0007] In order to achieve the above object, the present inventors have conducted extensive research into processed foods capable of producing foods for rice in which clouding of the soft-boiled egg part and the sauce part is suppressed. The present inventors have come up with the idea that the risk of clouding of the liquid part of the egg part and the sauce part after cooking can be reduced by heating the prepared egg part and sauce part in a separate state, filling the container with the egg part and the sauce part, and then freezing the egg part and the sauce part filled in the container to produce a frozen product. Furthermore, the present inventors have found that clouding of the liquid part and the sauce part after cooking can be sufficiently suppressed by setting the viscosity of the liquid part within a predetermined range and the viscosity of the sauce part within a predetermined range, and have thus completed the present invention.

[0008] That is, the present invention provides (1) an egg part preparation step of preparing an egg part by mixing a heat-coagulated egg-like solid part and a liquid egg-like liquid part; a source part preparation step of preparing a source part; An egg part heating step of heating the prepared egg part in a state separated from the sauce part; A sauce part heating step of heating the prepared sauce part in a state separated from the egg part; An egg portion filling step of filling the heated egg portion into a container; a sauce part filling step of filling the container with the heated sauce part; a freezing step of freezing the egg portion and the sauce portion filled in the container; Including, the viscosity of the liquid part measured at 60°C using a B-type viscometer is 1000 mPa s or more; The viscosity of the source portion measured by a B-type 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 at 60°C for 30 seconds using a Bostwick viscometer is 3 cm or more and 24 cm or less. A method for producing the frozen food for cooked rice according to (1), (3) The container is a bag-shaped container, The bag-shaped container is A steam discharge part is provided for discharging internal steam generated by heating. A method for producing a frozen food for cooked rice according to (1) or (2), (4) The egg part preparation step includes: A solid portion preparation step of preparing the solid portion; A liquid part preparation step of preparing the liquid part is further included. A method for producing the frozen food for cooked rice according to (1) to (3), (5) The frozen food for cooked rice is used for producing omelet rice. A method for producing the frozen food for cooked rice according to (1) to (4), (6) The method includes a cooking step of heating the frozen food for cooked rice according to (1) to (5). A method for producing food for cooked rice, It is. Effect 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 clouding of the soft-boiled egg portion and the sauce portion and makes it possible to produce a food for cooked rice that has the appearance of a soft-boiled egg with sauce, and a method for producing a food for cooked rice using this frozen food for cooked rice. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[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, which includes a soft-boiled egg portion and a sauce portion filled in a container, and is served on cooked rice to be eaten. The frozen food for cooked rice of the present invention can suppress the clouding of the sauce portion and the soft-boiled egg portion after cooking, thereby making it possible to obtain a food for cooked rice that has the appearance of a soft-boiled egg covered in sauce. Foods that can be produced by serving the food for cooked rice of the present invention on cooked rice include, for example, rice-containing foods containing scrambled eggs, such as omelet rice, and rice bowls containing soft-boiled coagulated eggs, such as Tianjin rice, egg rice bowls, oyako rice bowls, and katsu rice bowls, and are particularly preferably omelet rice, in which the color contrast between the soft-boiled egg and the sauce is important.

[0012] <Method of manufacturing frozen food for rice> The method for producing a frozen food 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 described below.

[0013] <Egg preparation process> In this process, the egg part is prepared by mixing a heat-coagulated egg-like solid part and a liquid egg-like liquid part. The mixing of the solid part and the liquid part is not particularly limited as long as they are mixed together, and for example, the solid part and the liquid part may be simply added to a container for preparing the egg part, or the solid part may be stirred with a stirrer or the like to an extent that the solid part is not crushed. By mixing the solid part and the liquid part, the liquid part is easily entangled with the solid part to form an integrated egg part, and the risk of clouding of the liquid part and the sauce part can be reduced.

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

[0015] <Solid part> The solid portion of the present invention is a portion that is coagulated like a heat-coagulated egg. In the present invention, "heat-coagulated egg-like" refers to an embodiment that imitates a heat-coagulated egg in which liquid egg is completely coagulated by heating. The solid portion of the present invention may be prepared in advance or may be prepared in a solid portion preparation step described later. The content of the solid portion in the entire egg portion is not particularly limited, but is preferably adjusted so as to realize the viscosity of the egg portion described later, and for example, the lower limit is 30% by mass or more, preferably 40% by mass or more, 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 membrane in a container described later, but is preferably separated into multiple small pieces from the viewpoint of presenting a scrambled egg-like appearance and improving entanglement with the liquid portion. The shape of the multiple small pieces can be various shapes such as a membrane, a rod, a scale, a flattened shape, a granular shape (minced shape), etc., and is preferably a membrane from the viewpoint of preparing a scrambled egg-like solid portion with a good appearance. By layering the solid membranes in appropriate amounts, the surface is pleated, giving it a soft 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 to be used for food, and liquid eggs containing egg yolk can be appropriately selected. Examples of such liquid eggs include raw whole egg liquid, raw egg yolk liquid, and those subjected to one or more treatments such as sterilization treatment, freezing treatment, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, protease, etc., desugaring treatment with yeast or glucose oxidase, etc., cholesterol removal treatment such as supercritical carbon dioxide treatment, mixing treatment with salt or sugars, etc., extraction treatment with organic solvents, etc., and those subjected to drying treatment such as spray drying or freeze drying and then reconstituted with water.

[0017] <Solid part preparation process> The egg preparation step of the present invention may include a solid preparation step for preparing a solid portion. In this step, for example, a liquid egg-like mixed liquid can be solidified to prepare a solid portion. The raw material contained in the mixed liquid is not particularly limited as long as it can be solidified and can realize a heat-solidified egg-like solid portion, and examples thereof include one or more selected from liquid egg, thickeners (processed starch, gums, pectin, curdlan, pullulan, mannan, cellulose derivatives, unprocessed starch, etc.), gelling agents (gum, alginate, pectin, curdlan, pullulan, mannan, cellulose derivatives, agar, processed starch, etc.), edible oils and fats, seasonings (soy sauce, salt, sweeteners, pepper, amino acids, etc.), dairy products (milk, fresh cream, butter, cheese, skim milk powder, fermented milk, etc.), emulsifiers, beans (soybeans, peas, kidney beans, mung beans, red beans, etc.) and processed products thereof, nuts and seeds (almonds, coconuts, etc.) and processed products thereof, colorants, 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 processed starches include hydroxypropyl starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate crosslinked starch, and phosphorylated starch. Examples of cellulose derivatives include methylcellulose, hydroxypropylmethylcellulose, and carboxymethylcellulose. Examples of unprocessed starches include rice starch, corn starch, tapioca starch, potato starch, and wheat starch. When the solid portion contains liquid egg, the liquid egg content (in fresh egg equivalent) in the entire solid portion 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 above-mentioned raw materials are mixed to prepare a mixed liquid, and the prepared mixed liquid is solidified. The raw materials can be mixed, for example, using a mixer or a stirrer. The method for solidifying the mixed liquid can be appropriately selected according to the composition of the mixed liquid. For example, when 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 may be poured into a heated solution and drained after coagulation. This makes it easier to obtain a membrane-like solid portion. In addition, when the mixed liquid contains a gelling agent, the solid portion can be prepared by performing a gelling process according to the gelling agent. For example, when 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 part of the present invention is a liquid egg-like portion of the egg part. The liquid part of the present invention is not particularly limited as long as it is liquid egg-like and can achieve the viscosity of the liquid part described below, and may be prepared in advance or may be prepared in the liquid part preparation step described below. The liquid part of the present invention may be liquid when the frozen food for cooked rice is in a thawed state (e.g., 5°C or higher), and may be solid when the frozen product is in a frozen state.

[0020] <Liquid part preparation process> The egg part preparation step of the present invention may include a liquid part preparation step. In this step, for example, the raw materials can be mixed to prepare the liquid part. The raw materials can be mixed, for example, using a mixer or a stirrer, and may be heated to mix more uniformly. The raw materials for the liquid part preferably contain a thickener (processed starch, gum, pectin, curdlan, pullulan, mannan, unprocessed starch, etc.) from the viewpoint of adjusting the viscosity to be described later. In addition, the raw materials for the liquid part other than the thickener are not particularly limited as long as they can realize a liquid egg-like liquid part, 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, colorants, etc. When the liquid portion contains liquid egg, the liquid egg content (fresh egg equivalent) in the entire liquid portion is not particularly limited, but from the viewpoint of imparting a liquid egg flavor, 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 thickener content is also not particularly limited as long as the viscosity of the egg portion described below can be achieved, but 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] <Egg Viscosity> In the present invention, the viscosity of the egg part measured for 30 seconds at 60°C by a Bostwick viscometer is preferably 3 cm or more and 24 cm or less. When the egg part of the present invention has such a viscosity, the egg part and the sauce part can be more effectively prevented from becoming cloudy after the frozen food for cooked rice is cooked. Furthermore, the lower limit of the viscosity of the egg part is preferably 8 cm or more, more preferably 13 cm or more, from the viewpoint of making the egg part soft and soft-boiled. The upper limit of the viscosity of the egg part is preferably 23 cm or less, from the viewpoint of more effectively preventing the egg part and the sauce part from becoming cloudy. In the present invention, the viscosity of the egg part is measured by filling the sample input part of the Bostwick viscometer to the fullest with the egg part, and measuring the distance to the tip of the sample that flows out 30 seconds after the partition plate is flipped up. The timing of measuring the viscosity of the egg part is not particularly limited, and may be, for example, during the egg part preparation process or the egg part heating process, or may be measured by separating the egg part from the sauce part after the egg part heating process.

[0022] <Source section> The sauce portion of the present invention is a sauce used in a frozen food for rice together with the egg portion. 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, soups, Japanese-style seasonings (such as dashi and broth), other sauces, seasonings, etc.

[0023] <Sauce preparation process> In this step, the sauce part is prepared. This step includes, for example, a step of mixing the ingredients, and may further include a step of cooking the mixture of ingredients as necessary. The ingredients can be mixed, for example, using a mixer or a stirrer, and may be heated to mix uniformly. The ingredients contained in the sauce part can be appropriately selected according to the type and seasoning of the sauce part, and can be, for example, one or more kinds selected from thickeners, seasonings, sauce bases, edible oils and fats, emulsifiers, spices, various pastes, various extracts, colorants, flavorings, and other ingredients. The sauce part may also include ingredients within a range that can achieve the viscosity of the sauce part described below.

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

[0025] <Source heating process> In this step, the prepared sauce part is heated in a state separated from the egg part. Specific examples of the mode of heating the sauce part in a state separated from the egg part include the modes exemplified in the above-mentioned egg part heating step. By heating the sauce part in a state separated from the egg part, the risk of the egg part and the sauce part becoming cloudy can be reduced compared to the case where the egg part and the sauce part are contained in the same heat-resistant container and heated. The heating conditions for the sauce part may be any conditions under which the sauce part can be heat-sterilized. For example, the heating temperature for the sauce part 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, the above-mentioned heating temperature or lower and 5°C or higher.

[0027] <Sauce filling process> In this step, the heated sauce part is filled into the container. This step may be performed before or after the egg part filling step. The filling method is not particularly limited, and the sauce part 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 5°C or higher. In the present invention, the turbidity of the liquid part and the sauce part is suppressed by adjusting the viscosity of each part as described above and heating the egg part and the sauce part in a separated state, so that the risk of turbidity can be reduced even if the sauce part is filled into the same container as the egg part in this step.

[0028] <Container> The container in which the egg part and the sauce part of the present invention are filled may be a food container having resistance to freezing, and preferably has heat resistance to cooking of the frozen food for cooked rice. Examples of the material of such a container include thermoplastic resins such as polyethylene, polypropylene, polyethylene terephthalate, nylon, ethylene-vinyl alcohol copolymer resin, polyvinylidene chloride, and 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. In addition, 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 food for cooked rice filled in the container using a packaging material.

[0029] <Bag-shaped container> The container of the present invention is preferably a bag-shaped container because it is easy to handle and can be sealed by itself. The bag-shaped container may be of 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 bag-shaped container of the present invention preferably has a steam release section that releases internal steam generated by heating. This allows the frozen food for rice to be fully heated in a microwave oven while still in the bag-shaped container, thereby improving convenience. The steam release section may be an opening, small hole, slit, notch, etc. formed in the bag-shaped container, but is preferably a weakly sealed section that combines the sealing property of the bag-shaped container and the function of a steam hole during heating. The weakly sealed section is a sealed section that can be opened by an increase in internal pressure caused by heating, and can function as a steam hole that releases steam generated inside to the outside by opening all or part of it during heating in a microwave oven, etc., specifically, the weakly sealed section may have a heat fusion strength adjusted to be weaker than the peripheral sealed section, or the width of the heat fusion region adjusted to be narrower than the peripheral sealed section, or may have a tape that is easily peelable. 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 part and the sauce part packed in the container are frozen. The freezing process is carried out, for example, by freezing the egg part and the sauce part packed in the container in a freezing device at a temperature of −15° C. to −40° C. or lower. In this way, a frozen food for cooked rice is produced.

[0032] <Method of manufacturing rice food using frozen rice food> The present invention can provide a method for producing a food for cooked rice using a frozen food for cooked rice. The method for producing a food for cooked rice includes a cooking step of heating the frozen food for cooked rice. The method for heating the frozen food for cooked rice is not particularly limited, and examples thereof 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, so that steam generated inside during heating can be released from the steam release section, and damage to the bag-shaped container due to an increase in internal pressure during heating can be suppressed. In addition, the frozen food for cooked rice of the present invention can suppress clouding of the egg part and the sauce part even when heated sufficiently to increase the internal pressure due to steam in the container.

[0033] <Viscosity of liquid part> In the present invention, the viscosity of the liquid portion measured at 60°C using a B-type viscometer is 1000 mPa·s or more. When the viscosity of the liquid portion in the present invention is in such a range, the risk of the liquid portion and the sauce portion becoming cloudy after the frozen food for cooked rice is reduced. Furthermore, 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, from the viewpoint of more effectively suppressing the clouding with the sauce portion. Furthermore, 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, from the viewpoint of making the liquid portion like a liquid egg. The viscosity of the liquid portion of the present invention can be measured using a B-type viscometer (for example, BH type manufactured by Toki Sangyo Co., Ltd.). Specifically, the above-mentioned BH type viscometer is used, and measurements are performed 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 performed using rotor No. 4 at a rotation speed of 10 rpm. If the reading exceeds 100, measurements are then performed using rotor No. 5 at a rotation speed of 10 rpm. 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 part is not particularly limited, and may be, for example, during the egg part preparation process, after the egg part preparation process, or even after production. When measuring the viscosity of the liquid part after the egg part preparation process, the liquid part is separated from the solid part using a sieve (e.g., 2 to 3 mm opening) or the like on the egg part, and then measured.

[0034] <Viscosity of sauce> In the present invention, the viscosity of the sauce portion measured by a B-type viscometer at 60°C 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 heated. Furthermore, from the viewpoint of more effectively suppressing the 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. Furthermore, the upper limit of the viscosity of the sauce portion can be appropriately set depending on the type of sauce, etc., 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 of the present invention can be measured using the same B-type viscometer (for example, BH type manufactured by Toki Sangyo Co., Ltd.) as the liquid portion. Specifically, the above-mentioned BH type viscometer is used, and measurements are performed 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 performed using rotor No. 4 at a rotation speed of 10 rpm. If the reading exceeds 100, measurements are 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 the measurement of the viscosity of the sauce part is not particularly limited, and may be, for example, during the sauce part preparation process or the sauce part heating process, or even after production. When the viscosity of the sauce part is measured after production, the sauce part is separated from the egg part and measured.

[0035] <Effects of the present invention> As described above, according to the method for producing a frozen food for cooked rice of the present invention, the egg part and the sauce part are heated in a separated state and then filled into a container, which reduces the risk of clouding of the egg part and the sauce part in the heating process, compared to the case where the egg part and the sauce part are filled into a container and then heated. In addition, in the egg part, by mixing the solid part and the liquid part in advance and then heating, the liquid part blends with the solid part and is more likely to form an integrated egg part, which reduces the risk of clouding of the egg part and the sauce part. Furthermore, by filling the egg part and the sauce part separately and then freezing them to form a frozen food, the egg part and the sauce part are stored in a state where the fluidity of the egg part and the sauce part is low, compared to the case where they are stored at room temperature or in a chilled temperature range. This prevents clouding of the egg part and the sauce part during storage. In addition to these, in the present invention, the viscosity of the liquid part measured by a B-type viscometer at 60°C is 1000 mPa·s or more, and the viscosity of the sauce part 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 part and the sauce part when filling the egg part and the sauce part or when cooking the frozen food for cooked rice. In this way, in the present invention, the risk of clouding between the egg part and the sauce part is reduced in many ways by adjusting the viscosity of the liquid part and the sauce part and the above-mentioned process, and it is possible to obtain a frozen food for cooked rice that can suppress clouding between the soft-boiled egg part and the sauce part even after sufficient cooking. This makes it possible to provide a frozen food for cooked rice that is a processed food that is highly convenient for distribution and storage and easy to cook, while allowing the user to enjoy the color and taste of both the egg part and the sauce part, 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 "mass%". Note that the present invention is not limited to the following examples, and various modifications can be made without departing from the gist of the present invention. EXAMPLES

[0037] <Manufacturing frozen foods for rice> (Preparation of solid portion) A mixed egg liquid was prepared by mixing the ingredients in the ratio 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 ingredients were mixed in the ratios shown in Table 2, added to a pan 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 viscosity of liquid parts 1 to 3 was measured at 60°C using a B-type viscometer (BH type 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 measured viscosity was obtained from the reading after four rotations. As a result, 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] (Preparation of 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 each of the sauce samples 1 to 3.

[0044] [Table 3]

[0045] (Heating of egg parts) The egg portions 1 to 3 packed in small bags were each heated to 70°C in a water bath.

[0046] (Viscosity measurement of egg parts) 100 g of a portion of the sample that had reached 60°C was filled into the sample feed section of a Bostwick viscometer (CSC 24925-000 (model number), manufactured by CSC Scientific Company, Inc.), and the partition was flipped up, after which 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 measurement section of the viscometer (24 cm), and the viscosity could not be measured.

[0047] [Table 4]

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

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

[0050] (Egg filling) A bag-shaped container, which is a flat bag for microwave heating, was prepared. This bag-shaped container was formed with a weak seal part (steam release part) for steam release. 90 g of egg parts 1 to 3 after heating were each packed into the bag-shaped container. The temperature during packing was about 60 to 70°C.

[0051] (Filling the source section) 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 filled with the egg portion over a period of 2 to 3 seconds from a position 10 cm higher than the upper end of the bag-shaped container. 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 the sauce portion was filled, the pouch-shaped container was sealed and immediately placed horizontally in a freezer, whereby samples of the frozen cooked rice foods of Examples 1 to 3 and Comparative Examples 1 and 2 shown in Table 5 were obtained.

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

[0055] A trained panel of three people with five or more years of experience in developing egg processed products checked the appearance based on the following criteria and evaluated them 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 non-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 overall, and it does not have the appearance of a soft-boiled egg with sauce on it. (Overall evaluation criteria) A: Rounded up to 2 points (1.5 points or more and 2 points or less) B: Rounded off 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 part of the egg part and the sauce part were not completely mixed and were in a non-uniform state, and they had the appearance of a soft-boiled egg with sauce. In contrast, in the sample of Comparative Example 1 including an egg part 3 whose liquid part had a low viscosity of 280 mPa s and whose viscosity could not be measured using a Bostwick viscometer, and the sample of Comparative Example 2 including a sauce part 3 whose viscosity was 340 mPa s, the liquid part and the sauce part of the egg part were both generally uniform, and they did not have the appearance of a soft-boiled egg with sauce. From these results, it was found 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 clouding of the liquid part and the sauce part, and can produce a food product for rice with the appearance of a soft-boiled egg with sauce.

Claims

1. An egg part preparation step of preparing a half-boiled scrambled egg-like egg part by mixing a heat-coagulated egg-like solid part and a liquid egg-like liquid part containing a thickener; a source part preparation step of preparing a source part; An egg part heating step of heating the prepared egg part separated from the sauce part under conditions in which the liquid egg-like liquid part does not solidify; A sauce part heating step of heating the prepared sauce part in a state separated from the egg part; An egg portion filling step of filling the heated egg portion including the solid portion and the liquid egg-like liquid portion into a container; a sauce part filling step of filling the container with the heated sauce part; a freezing step of freezing the egg portion and the sauce portion filled in the container; Including, The viscosity of the liquid egg-like liquid portion after heating is 1000 mPa s or more at 60° C. as measured by a B-type viscometer; The viscosity of the sauce portion after heating, as measured by a B-type 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 after heating, measured at 60° C. for 30 seconds using a Bostwick viscometer, is 3 cm or more and 24 cm or less. A method for producing the frozen food for cooked rice according to claim 1.

3. The container is a bag-shaped container, The bag-shaped container is A steam discharge part is provided for discharging 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; The liquid part preparation step further includes preparing the liquid egg-like liquid part. 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. An egg part preparation step of preparing a half-boiled scrambled egg-like egg part by mixing a heat-coagulated egg-like solid part and a liquid egg-like liquid part containing a thickener; a source part preparation step of preparing a source part; An egg part heating step of heating the prepared egg part separated from the sauce part under conditions in which the liquid egg-like liquid part does not solidify; A sauce part heating step of heating the prepared sauce part in a state separated from the egg part; An egg portion filling step of filling the heated egg portion including the solid portion and the liquid egg-like liquid portion into a container; a sauce part filling step of filling the container with the heated sauce part; A freezing step of preparing a frozen food for cooked rice by freezing the egg portion and the sauce portion filled in the container; A cooking step of heating the frozen food for cooked rice, The viscosity of the liquid egg-like liquid portion after heating is 1000 mPa s or more at 60° C. as measured by a B-type viscometer; The viscosity of the sauce portion after heating, as measured by a B-type viscometer at 60°C, is 1200 mPa s or more. A method for producing food for cooked rice.

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