Method for manufacturing packaged frozen food, and packaged frozen food

Abstract

To provide a method for producing a packaged frozen food product or the like, which can improve flavor, texture, and appearance of seafoods and vegetables stored in the same storage region of a package container in eating.SOLUTION: A package frozen food product is produced by a method comprising: a seafood heating step of heating seafoods before container filling to set a state where no raw area is included; a vegetable processing step of processing vegetables before container filling on a condition that a heating history is smaller than that in the seafood heating step separately from the seafoods; a filling packaging step of filling the same storage region of the package container with foodstuffs including the heated seafoods and the processed vegetables and vacuum-packaging the foodstuffs; and a freezing step of freezing the vacuum-packaged foodstuffs.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing a packaged frozen food, and to a packaged frozen food. [Background technology]

[0002] Due to the demand for quicker cooking of seafood, many processed seafood foods are being manufactured and sold. Among these, demand for packaged frozen foods such as frozen foods is increasing because they are more likely to maintain the original flavor and shape of seafood compared to retort-packaged foods that have undergone strong sterilization. In particular, packaged frozen foods that are cooked in a frying pan or the like before eating are very popular because they give a more cooked feel when eaten.

[0003] For example, Patent Document 1 discloses a cooked and processed frozen filleted seafood food to be used as a cooking ingredient, in which frozen raw seafood is partially thawed, washed in salt water, filleted, deboned as needed, immersed in a mixed solution of salt water and tea, with seasonings added as needed, frozen for 30 minutes, cut into fillets, secondary frozen at -35°C or below, and vacuum-packed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-334035 Summary of the Invention [Problem to be solved by the invention]

[0005] Furthermore, in response to diversifying consumer needs, packaged frozen foods have been developed that package seafood together with other ingredients, such as vegetables, or that allow other ingredients to be added during cooking. However, when uncooked seafood and vegetables are packed in the same storage area of ​​a packaging container, packaged, and frozen to produce a packaged frozen food, these ingredients must be mixed together and cooked before consumption. However, because the optimal heating conditions for each ingredient are different, opening the package and starting cooking all at once can significantly impair the flavor, texture, appearance, etc. of one ingredient or the other. Specifically, after cooking, some of the seafood may be undercooked, or some of the vegetables may be burnt. Furthermore, in packaged frozen foods that allow other ingredients, such as vegetables, to be added during cooking, the optimal cooking conditions for the mixed frozen uncooked seafood, frozen vegetables, and added vegetables (mainly non-frozen products) are different, so starting cooking all at once can also significantly impair the flavor, texture, appearance, etc. of one ingredient or the other.

[0006] Therefore, the present invention aims to provide a method for producing packaged frozen foods in which seafood and vegetables stored in the same storage area of ​​a packaging container have good flavor, texture, and appearance when eaten. [Means for solving the problem]

[0007] In order to solve the above problems, the inventors have conducted extensive research and have found that by heat-treating seafood before filling it into a container so that it contains no raw areas, and separately treating vegetables under conditions that result in a smaller heating history than the heat treatment of the seafood, filling the food ingredients including the seafood and vegetables into the same storage area of ​​a packaging container, vacuum-packaging them, and freezing them to form a packaged frozen food, both the seafood and vegetables will have a good flavor, texture, and appearance when eaten, and have completed the present invention.

[0008] That is, the present invention is the following (1) to (7). (1) A method for producing packaged frozen foods, comprising: a seafood heat treatment process in which seafood is heat-treated before being filled into containers to leave no raw areas; a vegetable processing process in which vegetables are processed separately from the seafood before being filled into containers under conditions that result in a smaller heating history than in the seafood heat treatment process; a filling and packaging process in which food ingredients including the heat-treated seafood and the processed vegetables are filled into the same storage area of ​​a packaging container and vacuum-packaged; and a freezing process in which the vacuum-packaged food ingredients are frozen. (2) The method for producing a packaged frozen food according to (1), wherein the seafood heat treatment step is a step of heat treating the seafood using superheated steam. (3) A method for producing a packaged frozen food described in (1) or (2), wherein the heat treatment conditions in the seafood heat treatment step are to heat the seafood until it reaches a state that does not include a temperature range below 75°C and hold that state for 1 minute or more, or to heat the seafood until it reaches a state that does not include a temperature range below 85°C. (4) A method for producing a packaged frozen food described in any one of (1) to (3), wherein the ambient temperature of the vegetables in the vegetable processing step is 30°C or more lower than the ambient temperature of the seafood in the seafood heating treatment step. (5) A method for producing a packaged frozen food according to any one of (1) to (4), which is a method for producing a packaged frozen food to be cooked and eaten. (6) A packaged frozen food in which seafood that does not contain any heat-treated raw areas and ingredients including vegetables that have a smaller heating history than the seafood are filled into the same storage area of ​​a packaging container, vacuum-packed, and frozen. (7) The packaged frozen food according to (6), produced by the method according to any one of (1) to (5). [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a packaged frozen food product in which seafood and vegetables contained in the same storage area of ​​a packaging container have good flavor, texture, and appearance when eaten, as well as a method for producing the same. [Brief explanation of the drawings]

[0010] [Figure 1] 1 is a process diagram showing an example of a method for producing a packaged frozen food according to the present invention. [Figure 2] 1 is a photograph of the appearance of a packaged frozen food product prepared in the example (a photograph used as a drawing). DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will now be described. The present invention relates to a method for producing a packaged frozen food, which includes a seafood heat treatment step in which seafood is heat-treated before being filled into a container to remove any raw regions, a vegetable treatment step in which vegetables are treated separately from the seafood before being filled into the container under conditions that result in a smaller heating history than in the seafood heat treatment step, a filling and packaging step in which food ingredients including the heat-treated seafood and the treated vegetables are filled into the same storage area of ​​a packaging container and vacuum-packaged, and a freezing step in which the vacuum-packaged food ingredients are frozen. The present invention also relates to a packaged frozen food that can be produced by this method, in which seafood in a heat-treated state that removes any raw regions and food ingredients including vegetables that have a smaller heating history than the seafood are filled into the same storage area of ​​a packaging container, vacuum-packaged, and frozen. Hereinafter, these may also be referred to as the "method for producing a packaged frozen food according to the present invention" or the "packaged frozen food according to the present invention."

[0012] Here, "packaged frozen food" refers to food in a frozen state that has been filled into a container and packaged (for example, frozen food that is stored at -18°C or below). Note that the storage temperature range for this packaged frozen food when it is sold (for example, when it is displayed) is not limited to below 0°C.

[0013] First, the method for producing a packaged frozen food according to the present invention will be described in detail. The method for producing a packaged frozen food product according to the present invention uses at least seafood and vegetables (including root vegetables, potatoes, beans, and nuts and seeds) as ingredients. Therefore, the packaged frozen food product of the present invention includes at least seafood and vegetables. In addition, other ingredients may be used, such as one or more selected from the group consisting of meat, grains, fruits, algae, mushrooms, eggs, and dairy products. Processed products formed using one or more of the above ingredients may also be used. In particular, embodiments using meat and / or grains in addition to seafood and vegetables as ingredients are preferred because they more easily achieve the effects of the present invention. Here, the term "food material" includes those that have been subjected to some kind of treatment (heat treatment, cutting, washing, processing, etc.). However, the term "food material" does not include those that leave substantially no solid or semi-solid content after consumption (for example, seasoning ingredients such as extracts, oils and fats such as butter, water, etc.). Note that the method for manufacturing packaged frozen foods according to the present invention does not include embodiments in which either seafood or vegetables are not used as ingredients (for example, using only seafood or only vegetables), or embodiments in which neither of these are used.

[0014] Examples of seafood include fresh or frozen fish such as salmon, mackerel, red fish, cod, flounder, horse mackerel, saury, and sardines, as well as squid, octopus, shrimp, crab, and shellfish such as scallops, clams, and mussels. Parts of these seafood (such as fillets) may also be used. A mixture of two or more selected from these may also be used as a seafood ingredient. In the present invention, processed products such as fish paste products, which contain seafood in a form that is processed to the extent that it no longer retains its original shape, are not included in the seafood category. However, as described above, fillets and other seafood that retain at least some of their original shape are also included.

[0015] Examples of vegetables include fresh or frozen products such as tomatoes, asparagus, broccoli, cabbage, chives, green onions, bell peppers, paprika, corn, onions, root vegetables (e.g., radish, carrot, lotus root, burdock), pumpkin, eggplant, parsley, and spicy vegetables (e.g., ginger, garlic, chili pepper). In addition, as described above, in the method for producing a packaged frozen food product according to the present invention, the above-mentioned root vegetables, potatoes (e.g., potato, sweet potato, taro), pulses (e.g., soybeans, kidney beans, peas), and nuts and seeds (e.g., sesame, walnuts, cashew nuts) can also be used as one of the vegetables. Two or more selected from these may also be mixed and used as vegetable ingredients. In the present invention, processed products containing vegetables, such as processed soybeans, that have been processed to the extent that they no longer retain their original shape are not included in the vegetables. However, vegetables that retain at least some of their original shape, such as some leafy vegetables, are also included.

[0016] Further, examples of grains include polished rice such as non-glutinous rice and glutinous rice, brown rice, and processed rice (rice processed so that at least some steps such as washing, soaking, and steaming can be omitted). The variety of rice is not limited. Germinated brown rice can also be used. Other grains include millet, foxtail millet, and common millet, as well as wheat, barley, rye, and buckwheat. Examples of meat include beef, pork, chicken, horse meat, lamb, duck, and processed meats (e.g., bacon) made from one or more selected from the above. Two or more selected from the above may also be mixed and used as grain or meat ingredients. These may be processed grain products containing the above grains in a form that is processed to an extent that they no longer retain their original shape, or processed meat products containing the above meats in a form that is processed to an extent that they no longer retain their original shape.

[0017] In addition, in the method for producing a packaged frozen food product according to the present invention, in addition to the meats and grains mentioned above, other ingredients may be used in addition to seafood and vegetables, such as fruits (e.g., lemon, pineapple, apple, berries), algae (e.g., wakame seaweed, kelp), mushrooms (e.g., shiitake mushroom, maitake mushroom, shimeji mushroom, king oyster mushroom, and wood ear mushroom), eggs (e.g., chicken eggs, quail eggs, processed eggs), and dairy products (e.g., cheese). Furthermore, processed products such as fish paste products and soybean products, such as those mentioned above, may also be used in combination with seafood and vegetables. Furthermore, as necessary, seasoning ingredients (e.g., extracts, soy sauce, miso, vinegar, fruit juice, spices, salts, sugars, amino acids) and oils and fats (e.g., butter, olive oil) may also be used as ingredients other than the ingredients. In addition to these, optional additives (e.g., natural colorants, antioxidants, pH adjusters, thickeners, flavorings) and water may also be used. The seasoning ingredients, oils and fats, and additive ingredients may be in any form, such as solid (including jelly), powder, or liquid (including paste), when used together with the food ingredients (e.g., when filled in the same storage area). Furthermore, the seasoning ingredients may not be filled in the same storage area as the seafood and vegetables, but may be filled in a separate soft packaging container (such as a small bag) and attached to the packaged frozen food.

[0018] The method for producing a packaged frozen food according to the present invention first involves a seafood heat treatment step. This seafood heat treatment step involves heat treatment (artificial or mechanical heating from the outside) of seafood, which is one of the essential ingredients, before packaging, to remove any raw areas. In other words, it is a step in which the seafood is completely heat treated before packaging. Before or after the heat treatment, the seafood may be cut to a predetermined size or subjected to other processes, such as removing unnecessary parts (bones, scales, skin, shells, internal organs, etc.), or may be subjected to a sorting process using an X-ray inspection machine or a metal detector. Furthermore, the seafood may be subjected to a seasoning process, such as immersing it in a immersion liquid, before or after the heat treatment. This process involves preheating seafood, which requires more time for cooking than other ingredients, before filling the container. This process does not involve mixing the seafood with vegetables, another essential ingredient, and heat-treating them together. However, this does not completely exclude mixing the seafood with ingredients other than vegetables (e.g., meat) and heat-treating them. Multiple types of seafood may also be mixed and heat-treated. However, from the perspective of optimally heat-treating the seafood used, this seafood heat-treatment process is preferably a process in which only seafood is used as an ingredient (without ingredients other than seafood). Furthermore, when multiple types of seafood are used, it is preferable that each type of seafood is heat-treated individually (a process in which each type of seafood is heat-treated separately). Even in these cases, seasonings, oils, additives, etc. may be used in combination with the seafood. In the method for producing a packaged frozen food according to the present invention, all seafood used as ingredients undergo this seafood heat-treatment process.

[0019] Preferred methods for heat-treating seafood include baking, steaming, deep-frying, and the like using direct flame, charcoal, steam, hot water, oil, and the like. In particular, if the heat treatment uses superheated steam, i.e., if the seafood heat-treating step uses superheated steam to heat the seafood (baking or steaming), this is more preferable because the seafood is enveloped in superheated steam during the heat treatment, preventing the loss of aroma and flavor (easier to seal in the aroma and flavor). Furthermore, compared to baking over a direct flame, this method more easily prevents the seafood from shrinking and becoming hard due to overheating. This also makes it easier to achieve a good texture. Furthermore, the heat treatment conditions in this seafood heat-treating step are preferably such that the seafood is heated to a temperature that does not include any regions below 75°C and maintained at this temperature for at least one minute (e.g., heating conditions in which the central or deep temperature of the seafood is maintained at 75°C or higher for at least one minute) to more reliably ensure that the seafood contains no raw regions. Alternatively, as an equivalent condition, conditions in which the seafood is heated until it reaches a state in which there is at least no temperature below 85°C (such as conditions in which the seafood is heated until its central or deep temperature reaches 85°C or higher) are also preferred. In other words, any of these conditions is preferred.

[0020] Furthermore, since the effects of the present invention are more readily achieved, it is preferable that the ambient temperature of the seafood in this seafood heat treatment step (the ambient temperature of the seafood being heat treated) be at least 30°C higher, more preferably at least 50°C higher, even more preferably at least 80°C higher, and even more preferably at least 100°C higher (conditions that result in a higher temperature) than the ambient temperature of the vegetables in the vegetable treatment step described below (the ambient temperature of the vegetables being treated). If there are multiple ambient temperatures in the vegetable treatment step, the ambient temperature should be at least 30°C higher than the highest temperature. Furthermore, if this ambient temperature is preferably above 150°C, more preferably at least 160°C, even more preferably at least 170°C, and even more preferably at least 180°C, this is very preferable because it allows the seafood to be rendered free of raw regions in a shorter time during the seafood heat treatment step and also makes it less likely for excess moisture to be released from the seafood during cooking before consumption. In particular, such temperature conditions are more preferable when heat treatment is performed using superheated steam. The ambient temperature for the seafood is more preferably 190°C or higher, even more preferably 200°C or higher, and even more preferably 220°C or higher. The upper limit is not limited, but may be 400°C or lower, 350°C or lower, or 330°C or lower. Furthermore, the duration of this heat treatment (the duration of treatment at a predetermined ambient temperature) can be set appropriately depending on the temperature conditions, the type and part of the seafood, etc., and is not limited, but may be 5 minutes or longer, more than 5 minutes, 7 minutes or longer, 30 minutes or shorter, 20 minutes or shorter, or 15 minutes or shorter. It is more preferable to perform the heat treatment under the above conditions once, but the predetermined treatment time may be divided into multiple steps to perform the heat treatment. The "ambient temperature" here refers to the temperature of the area surrounding the seafood or vegetables being heat-treated, and means the atmospheric temperature when gases such as superheated steam or saturated steam are used or when physical processing is performed, and the temperature of the liquid (ambient liquid temperature) when liquids such as hot water, water, or oil are used. The same applies hereinafter.

[0021] Furthermore, the method for producing a packaged frozen food product according to the present invention includes a vegetable processing step. This vegetable processing step involves processing vegetables, another essential ingredient, separately from the seafood (in a separate process without being mixed with the seafood) before filling the container under conditions that result in a smaller heating history than in the seafood heat processing step. That is, this step involves either a heat processing under conditions that result in a smaller heating history than in the seafood heat processing step, or a non-heat processing under conditions that result in a smaller heating history than in the seafood heat processing step. Both of these processes may be performed. Note that this step does not involve mixing vegetables with seafood, another essential ingredient, but may involve mixing other ingredients besides seafood with the vegetables and processing. Furthermore, multiple types of vegetables may be mixed and processed. However, from the perspective of achieving optimal processing for the vegetables used, this vegetable processing step is preferably a step in which only vegetables are processed as ingredients (without ingredients other than vegetables). When multiple types of vegetables are used, it is preferable to process each type of vegetable separately (a process in which each type of vegetable is processed separately). Even in these cases, seasoning ingredients, oils and fats, additive ingredients, etc. may be used in combination with the vegetables.

[0022] Here, "conditions resulting in a smaller heating history than the seafood heat treatment process" means that the heating history of vegetables under these processing conditions is smaller than the heating history of seafood under the heat treatment conditions of the seafood heat treatment process described above. This "heating history" is the total amount of heat (total thermal energy) imparted to the food material by the process, calculated from the processing temperature and processing time. Therefore, processing under conditions resulting in a smaller heating history than the seafood heat treatment process also includes processing without heating. In the present invention, vegetables that have been subjected to heat treatment that results in a heating history equal to or greater than that of seafood (for example, pumpkins that have been subjected to heat treatment equal to or greater than that of seafood) may be used, as long as they are used in combination with vegetables that have a smaller heating history than seafood.

[0023] Furthermore, since the effects of the present invention are more readily achieved, it is preferable that the ambient temperature of the vegetables in this vegetable processing step be at least 30°C lower, more preferably at least 50°C lower, even more preferably at least 80°C lower, and even more preferably at least 100°C lower (lowering conditions). If there are multiple ambient temperatures for the seafood in the seafood heat treatment step, the ambient temperature should be at least 30°C lower than the lowest temperature. It is more preferable that the vegetables are processed at an ambient temperature of 150°C or lower. That is, it is more preferable that the vegetables are processed at a heat treatment at an ambient temperature of 150°C or lower, or that the vegetables are not processed at a heat treatment. If the vegetables are processed by heat treatment, it is more preferable that the ambient temperature is at least 30°C lower than the ambient temperature of the seafood in the seafood heat treatment step and at most 150°C, or that the vegetables are processed for a time shorter than the heat treatment time of the seafood in the seafood heat treatment step. It is also preferable that either of these conditions is satisfied. This is because the flavor, texture, and appearance of both the seafood and vegetables are likely to be better when the resulting packaged frozen food is eaten. The ambient temperature of the vegetables is more preferably 130°C or less, even more preferably 120°C or less, and even more preferably 100°C or less. This lower limit is not limited, but may be 0°C or higher or 10°C or higher when non-heating treatment is included. In the case of heat treatment, the temperature may be 50°C or higher, 70°C or higher, or 80°C or higher. The treatment time for heat treatment may be appropriately set depending on the temperature conditions, the type and part of the vegetables, etc., but is not limited, and may be 5 minutes or less, less than 5 minutes, 4 minutes or less, or 3 minutes or less. However, as long as the conditions result in a smaller heating history than in the seafood heating process in which the seafood is heated in combination (for example, the ambient temperature in the vegetable heating process is 30°C or more lower than the ambient temperature of the seafood in the seafood heating process), the heating process in this vegetable processing process may be performed at an ambient temperature above 150°C (for example, an ambient temperature of 180 to 220°C using superheated steam or an oven, etc.).Examples of heat treatments for vegetables include blanching, removing bitterness, steaming with saturated steam, and deep-frying.

[0024] As mentioned above, this vegetable processing step also includes an embodiment in which vegetables are processed without heating, but this non-heating processing is processing that does not involve external artificial or mechanical heating (processing at or below the temperature of the processing environment), and includes, for example, cutting processing in which vegetables are cut to a predetermined size or unnecessary parts are removed, washing processing with cold water, etc., immersion processing (seasoning processing, etc.) in which vegetables are immersed for a certain period of time in an immersion liquid whose temperature is below the temperature of the processing environment, sorting processing using an X-ray inspection machine, metal detector, etc. When vegetables are processed without heating, the heating history is necessarily smaller than in the seafood heat processing step.

[0025] In the method for producing a packaged frozen food product according to the present invention, when ingredients other than seafood and vegetables are used (e.g., meat, grains, fruits, etc.), the ingredients may also be separately heat-treated before being packed into containers. Alternatively, these may be separately processed without heating (cutting, washing, etc.), or both may be performed. The heat-treatment and non-heat-treatment methods are not particularly limited, but the same methods as those for seafood and vegetables described above can be used. In particular, it is more preferable to heat-treat meat and grains, as with seafood, before being packed into containers to remove any raw portions. However, this does not completely exclude the use of meat and grains that contain raw portions. Furthermore, when fruits are used, it is more preferable to process them (heat-treated or non-heat-treated) under conditions that result in a smaller heating history than in the seafood heat-treatment process before being packed into containers, as with vegetables.

[0026] Next, in the method for producing a packaged frozen food according to the present invention, a filling and packaging step is carried out in which food materials including the seafood and processed vegetables that have been heat-processed as described above, together with seasoning ingredients, oils and fats, etc., if necessary, are filled into the same storage area of ​​a packaging container (in an area that is not separated by a part of the packaging container, etc.) and vacuum-packaged. The weighing and filling of each food material, seasoning ingredient, etc. may be carried out by a known method (mechanical filling using a weighing machine, manual filling, etc.).

[0027] This "vacuum packaging," also known as vacuum packing, is a packaging method in which the gas inside a packaging container filled with food (such as the storage area) is sucked out and degassed while the container is sealed, creating a nearly vacuum state inside the packaging container. This can be done using a known vacuum packaging machine. This reduces the risk of food losing its shape or being damaged during packaging, and even when stored for long periods as packaged frozen foods, it is possible to similarly prevent deterioration or loss of taste or aroma for multiple types of contents (food ingredients) with different heating histories. Furthermore, the contents are less likely to dry out, making it easier to maintain the optimal moisture content for multiple types of contents with different heating histories. Note that this "nearly vacuum state" refers to a substantially vacuum state and is not limited to a complete vacuum state.

[0028] The packaging container used for this vacuum packaging is not particularly limited as long as it is at least capable of vacuum packaging (such as a flexible packaging container), and for example, a packaging container made of flexible plastic or a packaging container made of flexible plastic and paper can be used, but from the standpoint of lightweighting and ease of vacuum packaging, a packaging container made of flexible plastic (such as a non-formed deep-draw packaging container) is preferred. In other words, the "packaging container" in this invention is not limited to a partially formed container. The same applies to the packaged frozen food of the present invention described below.

[0029] Before filling the container or before or after vacuum packaging, the heated food material may be cooled to remove any residual heat. For example, the cooling method may involve storing the food material at an ambient temperature of 0 to 10°C for approximately 0.5 to 2 hours, and it is preferable to keep the food material at a temperature of approximately 0 to 20°C.

[0030] The vacuum-packaged food material is then subjected to a freezing process in which it is stored in a quick freezer or the like at an ambient temperature of, for example, -25°C or below (e.g., -40 to -25°C) for approximately 10 to 30 hours. The temperature of the contents in the packaging container is preferably set to -18°C or below. After this freezing process, the resulting packaged frozen food is then packaged or boxed as necessary to complete the product. At least one of the packaging and boxing processes may be performed before the freezing process.

[0031] A major feature of the method for producing a packaged frozen food according to the present invention is that the seafood and vegetables packed in the same storage area of ​​the packaging container have different heating histories in the resulting packaged frozen food (the vegetables have a smaller heating history than the seafood). As a result, this packaged frozen food is less likely to experience uneven heating (overcooking or undercooking) between the seafood and vegetables during cooking before eating, and seafood with a large heating history is less likely to release excess moisture during cooking (moisture that negatively affects the flavor and texture when eaten), resulting in a good flavor, texture, and appearance when eaten. In particular, if the packaged frozen food obtained by the method for producing a packaged frozen food according to the present invention is intended to be opened, removed, cooked, and eaten (for cooking), the above-mentioned effects are likely to be achieved when eaten after cooking. It should be noted that "to be cooked and eaten (for cooking)" here refers to food that has been subjected to a heating process that imparts a cooked texture, such as baking or stir-frying using a frying pan or the like, as well as boiling (including boiling in a packaged state), steaming, or cooking in a microwave oven. However, food that is eaten after simply undergoing a heating process that thaws a frozen food and brings it to a temperature suitable for eating is not included in this category of food that is for cooking. If the resulting packaged frozen food is opened, taken out, and cooked by baking and / or stir-frying from that state before eating (for cooking by baking and / or stir-frying), this is preferable as it provides a more desirable cooked texture and flavor unity when eaten after cooking.

[0032] Furthermore, in the present invention, the above-mentioned effects are more likely to be achieved when other ingredients (e.g., unfrozen vegetables or mushrooms) are added to the resulting packaged frozen food product and cooked before eating. Again, the above-mentioned effects are even more likely to be achieved when the cooking involves baking and / or stir-frying using a frying pan or the like. In other words, the method for producing a packaged frozen food product according to the present invention is highly suitable for producing a packaged frozen food product that is opened, removed, cooked by baking and / or stir-frying with unfrozen ingredients, and then eaten, from the perspective of the cooked texture, flavor, and texture when eaten after cooking. While the unfrozen ingredients added during cooking can be the same as those previously mentioned, it is particularly preferable to add vegetables such as onions or mushrooms.

[0033] The method for producing a packaged frozen food according to the present invention may include any steps other than those described above, provided that they do not significantly affect the effects of the present invention. The packaged frozen food obtained by the method for producing a packaged frozen food according to the present invention, which includes the steps described above, has a good flavor, texture, and appearance when eaten, even if the seafood and vegetables contained in the same storage area of ​​the packaging container are cooked at the same time. In other words, all of the food is delicious. The same applies when vegetables or the like are further added and cooked. As an example (one embodiment) of a method for producing a packaged frozen food according to the present invention, a seafood heat treatment is performed on seafood before filling it into a container to remove any raw areas, and separately, vegetables are treated under conditions that result in a smaller heating history than the seafood heat treatment before filling it into a container, and after cooling (removing rough heat), these are filled into a packaging container, vacuum packaged and sealed, and then quick-frozen to obtain a packaged frozen food, as shown in Figure 1.

[0034] Next, the packaged frozen food of the present invention will be described in detail. The packaged frozen food of the present invention is a packaged frozen food in which ingredients including seafood in a state in which no heat-treated raw regions have been present and vegetables with a smaller heating history than the seafood are packed into the same storage area of ​​a packaging container, vacuum-packaged, and frozen. That is, it is a packaged frozen food in which ingredients including at least seafood in a state in which no heat-treated raw regions have been present (e.g., heat-treated with superheated steam) and vegetables with a smaller heating history than the seafood (e.g., processed without heating) are packed together into the same storage area of ​​a packaging container, and then vacuum-packaged and frozen as described above. The packaged frozen food of the present invention can be produced by the packaged frozen food manufacturing method of the present invention, which includes the seafood heat treatment step, vegetable processing step, filling and packaging step, and freezing step described above. The packaged frozen food is characterized in that the seafood and vegetables both have a good flavor, texture, and appearance when eaten (especially when eaten after cooking). The packaged frozen food of the present invention includes the seafood and vegetables described above, but may also contain other ingredients (meat, grains, fruits, etc.) and seasoning ingredients as described above in addition to the seafood and vegetables, and then vacuum-packaged and frozen. These seasoning ingredients may be packed in a separate soft packaging container or the like and attached. Furthermore, in addition to the vegetables described above, the packaged frozen food of the present invention may also include vegetables that have been subjected to a heat treatment that results in a heating history equivalent to or greater than that of the seafood. However, the packaged frozen food of the present invention does not include frozen seafood, including raw seafood, as contained contents.

[0035] Furthermore, the packaged frozen food of the present invention is preferably one in which seafood in a state free of heat-treated raw regions, vegetables with a smaller heating history than the seafood, and meat and / or grains are packed in the same storage area of ​​a packaging container, vacuum-packaged, and frozen, as this makes it easier to achieve the effects of the present invention. It is more preferable that the meat and grains, like the seafood, are vacuum-packaged and frozen in a state free of heat-treated raw regions. Furthermore, an embodiment in which fruits, which have a smaller heating history than the seafood, are included in addition to the seafood and vegetables is also preferred. Furthermore, from the same viewpoint as above, the packaged frozen food of the present invention is more preferably a packaged frozen food for cooking by heating as described above, and even more preferably a packaged frozen food for baking and / or stir-frying as described above (particularly a packaged frozen food that is cooked by heating by baking and / or stir-frying together with ingredients in a non-frozen state and then eaten).

[0036] Here, among the packaged frozen foods of the present invention, those characterized by being produced by the method for producing a packaged frozen food according to the present invention may be considered to be inventions of products specified by the process. However, even if this were the case, the specific differences (differences in structure or characteristics that contribute to differences in flavor, texture, etc.) between such packaged frozen foods of the present invention and packaged frozen foods produced by a method clearly different from the method for producing a packaged frozen food according to the present invention (for example, seafood and vegetables mixed before filling a container, heat-treated under the same conditions, then filled and vacuum-packaged) have not yet been clearly identified, and identifying these differences would require significantly excessive economic expenditure and time. Therefore, it is recognized that there are circumstances that make it impossible or almost impractical to directly identify these differences by their structure or characteristics.

[0037] Hereinafter, examples of the present invention will be described, but the present invention is not limited to the following examples, and various modifications are possible within the technical concept of the present invention. [Example]

[0038] (Example) Fresh mackerel, as well as frozen snap peas, cut potatoes, cut cherry tomatoes, and cut lemons were prepared. The mackerel fillets were cut into fillets, and the mackerel fillets alone (without any other ingredients) were baked (heat-treated) for 5 to 8 minutes in a superheated steam atmosphere at 280 to 350°C to produce fillets without raw areas (baked fillets) (see the top row of Table 1 below). After the heat treatment, the fillets were then cooled. The snap peas were washed, blanched in hot water, and then frozen. The cut potatoes were washed, cut to approximately the specified size, and then blanched in hot water and frozen. The cut cherry tomatoes and cut lemons were both washed, cut to approximately the specified size, and then frozen (non-heat-treated). Next, a predetermined amount of the cooled grilled mackerel fillets, along with frozen snap peas, cut potatoes, cut cherry tomatoes, and cut lemons, was placed in the same storage area of ​​a deep-drawn packaging container, and a predetermined amount of liquid containing seasoning ingredients (vegetable oil, salt, spices, amino acids, etc.) was added, followed by vacuum packaging using a vacuum packaging machine. The deep-drawn vacuum-packaged product containing the ingredients was then subjected to a quick freezing process at -25°C or below to reduce the product temperature to -18°C or below, yielding a packaged frozen food product (Example) of the present invention. A photograph of the appearance of this Example is shown in Figure 2.

[0039] (Comparative Example) As in the Examples, fresh mackerel, as well as frozen snap peas, cut potatoes, cut cherry tomatoes, and cut lemons were prepared. The mackerel was prepared as fillets (raw fillets). The snap peas, cut potatoes, cut cherry tomatoes, and cut lemons were all the same as those used in the Examples. Next, predetermined amounts of the raw mackerel fillets (raw fillets) and the frozen snap peas, cut potatoes, cut cherry tomatoes, and cut lemons were packed into the same storage area of ​​a deep-draw packaging container. A predetermined amount of liquid containing seasoning ingredients (vegetable oil, salt, spices, amino acids, etc.) was then filled into the container, and the container was vacuum-packaged using a vacuum packaging machine. The deep-draw vacuum-packaged product containing the ingredients was then rapidly frozen at -25°C or below to reduce the product temperature to -18°C or below, yielding a packaged frozen food (Comparative Example).

[0040] The resulting Examples and Comparative Examples were then opened, removed, and cooked (baked or fried) in a frying pan all at once to a state ready for consumption, and a sensory evaluation was performed. The cooking time before consumption was 8 minutes for the Examples and 15 minutes for the Comparative Examples (top row of Table 1 below).

[0041] The sensory evaluation was carried out for four items: taste, texture, aroma, and appearance (presentability), using the following evaluation criteria, which were standardized to ensure a common evaluation standard among panelists. In other words, the Comparative Example was used as the reference sample (rated 2.0 for all items), and five trained panelists with sensory discrimination abilities performed a comparative sensory evaluation of the Comparative Example and Examples using a relative evaluation based on the following evaluation criteria, and the average evaluation score of the Examples by these five panelists was calculated. The results are shown in the bottom of Table 1 below.

[0042] <Evaluation criteria> 5: Very good 4: Fairly good 3: Good 2: Slightly poor (same as the comparative example) 1: Bad

[0043] [Table 1]

[0044] These results show that the example of the packaged frozen food of the present invention is produced by filling grilled mackerel fillets that have been heat-processed to the point where they contain no raw areas (completely heat-processed) and vegetables with a much smaller heating history into the same storage area of ​​a container, vacuum-packaging them, and freezing them.This means that, unlike the comparative example which was similarly produced using raw mackerel fillets and vegetables with an equivalent or greater heating history, there is almost no unevenness in cooking after heating before eating, and the taste, texture, aroma, and appearance when eaten are all very favorable.

[0045] Furthermore, in this example, the grilled mackerel fillets were frozen, so even when cooked from a frozen state, the mackerel did not drip, resulting in little loss of flavor due to the drip. This means that there was no need to pre-thaw or remove the drip before cooking, and the cooking time before eating was significantly shorter. Therefore, this example was recognized as not only high quality at the time of eating, but also very convenient. It was also inferred that this example could be cooked in a microwave oven. On the other hand, the Comparative Example required a longer cooking time (almost twice as long) than the Examples because the frozen mackerel (raw fillets) needed to be sufficiently heated before eating, and it was presumed that the evaluation of flavor and appearance was low due to overcooking of the vegetables and dripping from the mackerel. Therefore, it was recognized that the Comparative Example was clearly inferior to the Examples in terms of convenience and quality after cooking.

Claims

1. A method for producing a packaged frozen food for cooking, which is cooked and eaten, comprising: A seafood heat treatment step in which seafood is heat-treated using superheated steam before being filled into a container to make it free of raw regions; a vegetable processing step of processing vegetables separately from the seafood before filling the container under conditions that result in a smaller heating history than in the seafood heat treatment step; a filling and packaging process in which the food materials including the heat-treated seafood and the treated vegetables are filled into the same storage area of ​​a packaging container and vacuum-packaged; a freezing step of freezing the vacuum-packed food material, The seafood heat treatment step is a step of heat treating only the seafood as a food ingredient. Method for producing packaged frozen foods.

2. 2. The method for producing a packaged frozen food according to claim 1, wherein the conditions for the heat treatment in the seafood heat treatment step are to heat the seafood until it reaches a state that does not include a temperature range below 75°C and hold that state for at least 1 minute, or to heat the seafood until it reaches a state that does not include a temperature range below 85°C.

3. 3. The method for producing a packaged frozen food according to claim 1, wherein the ambient temperature of the vegetables in the vegetable processing step is at least 30°C lower than the ambient temperature of the seafood in the seafood heat treatment step.

4. A packaged frozen food for cooking that is cooked and eaten, comprising: This packaged frozen food is prepared by filling seafood containing no raw region, which has been heat-treated as a food ingredient using superheated steam, and food ingredients including vegetables, which have been treated separately from the seafood and have a smaller heating history than the seafood, into the same storage area of ​​a packaging container, vacuum-packaging the food, and freezing it.

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