CN115734711A - Seasoning bag and cooking method using same - Google Patents

Abstract

The invention provides a seasoning packet, which comprises semi-cooked food and finished seasoning liquid for adding into the semi-cooked food to finish cooking, wherein the semi-cooked food is obtained by the following method: heating and cooking the food material before half-cooking with a seasoning liquid having a base taste with a salt content of 0.2 mass% or less until the state before cooking is completed by adding the finished seasoning liquid, and separating at least a part of the produced soup, wherein the finished seasoning liquid contains the separated soup.

Description

Seasoning bag and cooking method using same

Technical Field

The present invention relates to a seasoning packet (meal kit) and a cooking method using the same.

Background

In order to easily store and cook food, a method of storing food in a pouch is adopted. For example, patent document 1 discloses a food contained in a container, which includes a food storage portion for hermetically storing a dry food, and a liquid storage portion disposed adjacent thereto for hermetically storing a cooking liquid.

Patent document 2 describes a packaged food in a container obtained by filling a solid material and a seasoning liquid into a container, heating the container in a vacuum packaging process or the like, and separating and sealing the cooked solid material and liquid sauce in an unopened state.

Patent document 3 discloses a method for producing a bagged food by cutting a food material into an appropriate size, half-cooking the food material, draining the liquid, bagging the food material, and filling the bag with an inert gas to sterilize the food material at a high temperature. Patent document 4 describes a package of a semi-cooked product in which a plurality of kinds of food materials are stored in a plurality of kinds of bags, wherein all the bags are stacked so that at least one side is overlapped, and at least a part of the sides are bonded to each other to be integrated.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 2017-105495

Patent document 2: japanese laid-open patent publication No. 11-171138

Patent document 3: japanese patent laid-open publication No. 2002-58421

Patent document 4: japanese patent laid-open publication No. 2002-318746

Disclosure of Invention

Problems to be solved by the invention

The problem of patent document 1 is to provide a food packed in a container that is easy to handle in cooking and to discard the container after cooking, but since the food material contained is dry food, the taste of the food material itself cannot be obtained, and it is difficult to maintain the flavor and color of the food material.

Patent document 2 has a problem of suppressing changes in color tone and hardness of cooked food materials by separating a seasoning liquid used for cooking while maintaining good texture and color of solid materials during production for a long period of time. However, once the food is cooked, even if the seasoning liquid used for cooking is separated, the food itself is colored or deformed with time. In addition, since the method of this document is to enclose a desired seasoning together with a food material and cook the food material, a low molecular weight seasoning such as salt permeates first, but a high molecular weight seasoning such as sugar does not permeate sufficiently, and thus desired seasoning cannot be performed. In addition, the salt content causes high osmotic pressure, which impairs the freshness of the food.

Patent document 3 has an object to provide a bagged food which can be stored at normal temperature for a long period of time without adding a preservative and in which the nutritive value and flavor of the food do not decrease. The semi-cooking of food material in patent document 3 refers to pretreatment such as peeling, dicing, slicing, and the like, and pretreatment such as removal of astringency, PH adjustment, and the like. The packaged food materials are used as cooking materials after being distributed, but cooking knowledge is required for cooking by adding other food materials or adding soup stock, seasonings, and the like to complete the cooking, and people who have cooking knowledge need to take much time for cooking in any case.

Patent document 4 has an object to provide a package of a semi-cooked product which is easy to open and easy to fill with food materials, and which can perform secondary processing such as heat sterilization of only a part of a plurality of food materials. The semi-cooked product package is a product obtained by assembling food materials subjected to preliminary processing such as weighing, dicing, and simple cooking as needed. Even if a set of desired semi-cooked food materials is prepared, seasonings and the like need to be selected or weighed for each food material to prepare a food product, and it takes time to cook the prepared food product. In addition, if there is no experience or insufficient experience in cooking, the final seasoning is insufficient, and the cooking cannot be completed satisfactorily.

Therefore, an object of the present invention is to provide a seasoning packet which can enjoy the original flavor and taste of food materials even by a person who does not cook at home, has no experience of cooking, or has insufficient experience, and can complete cooking with nutrients retained with simple labor, and a cooking method using the same.

Means for solving the problems

The invention provides a seasoning packet, which comprises semi-cooked food materials and finished seasoning liquid for adding into the semi-cooked food materials to finish cooking, wherein the semi-cooked food materials are obtained by the following steps: the food material before the half-cooking is heat-cooked with a base seasoning liquid having a salt content of 0.2 mass% or less until the state before the cooking is completed by adding the final seasoning liquid, at least a part of the resulting soup is separated, and the final seasoning liquid contains the separated soup. Note that "the food before the half-cooking is heated and cooked with a seasoning liquid having a base taste with a salt content of 0.2 mass% or less until the state before the cooking is completed by adding the final seasoning liquid" may be simply referred to as "half-cooking".

The food package uses half-cooked food material stopped before cooking is completed, so that the flavor, color and luster of the food material can be maintained, and deformation can be prevented. Further, since the base seasoning liquid having a salt content of 0.2 mass% or less is half-cooked, the salt content penetrates into the food material first, and the food material is sufficiently seasoned without preventing the penetration of other base seasoning liquid components. Further, since the food material can be selected without being dried, frozen or lyophilized, the nutrients and the texture are not impaired. Further, since the food material after the half cooking and the soup produced during the half cooking are separated from each other, they are suitable for storage and distribution, and since cooking can be completed by mixing and heating them thereafter, cooking can be easily completed in a short time (for example, within about 5 to 10 minutes) regardless of the cooking experience.

That is, the above-described seasoning packet is a seasoning packet that allows even a person who has no time to cook at home, has no experience or lack of experience of cooking to enjoy the original flavor and taste of the food material, and can complete cooking with nutrients retained with a simple effort.

As the base seasoning liquid, base seasoning liquids containing at least 1 base soup-stock selected from bonito stock, dried fish soup-stock, flying fish soup-stock, kelp soup-stock, mushroom soup-stock, vegetable soup-stock, chicken bone soup-stock, stock broth (bouillon), base broth (fond), and french broth (consomme) can be used.

As the base seasoning liquid, for example, a base seasoning liquid containing only water and a sweetening seasoning (granulated sugar, mirin, etc.) can be used, but since such a base soup-stock as described above is contained in the base seasoning liquid, it is possible to easily put in taste and thicken the taste. That is, the seasoning liquid for body taste may be composed of only such a soup stock for body taste, or may contain a sweetener and the above-mentioned soup stock for body taste.

The finished dressing can consist of the broth alone or contain non-sweet materials and broths that exhibit tastes other than sweetness. If cooking can be completed only with the soup, the finished seasoning liquid does not need to contain other seasoning, but if further taste adjustment is desired, non-sweet materials exhibiting tastes other than sweet taste may be added to the finished seasoning liquid in addition to the soup. Examples of such non-sweet materials include at least 1 kind of materials selected from salt, vinegar, soy sauce, miso, alcoholic beverages, spices, savory seasonings, yellow mustard, green mustard, tomato ketchup, mayonnaise, and dairy products. Note that, in the case where the finished seasoning liquid contains non-sweetened materials and soup juice exhibiting tastes other than sweetness, the finished seasoning liquid may be completely free from seasoning exhibiting sweetness (sweetening materials), but may also contain sweetening materials (e.g., granulated sugar, mirin) for the purpose of adjusting the tastes.

As the semi-cooked food material, at least 1 selected from vegetables, grains, seaweeds, fruits, meats, and fish and shellfish can be used. These materials may be used alone, or 2 or more kinds may be used in combination. When 2 or more kinds of food materials are used, when the food materials are half-cooked with the base seasoning liquid, each food material may be half-cooked with the same or different base seasoning liquids (base seasoning liquids having a salt content of 0.2 mass% or less) and a part or all of the resulting soup may be used as the finished seasoning liquid, or 2 or more kinds of food materials may be half-cooked together with the base seasoning liquid and the resulting soup may be used as the finished seasoning liquid.

The food material may contain at least vegetables, and the temperature of the vegetables may be temporarily reduced at least after or before the cooking and the separation of at least a part of the cooking liquor. That is, there can be provided a seasoning packet including a half-cooked food material containing at least vegetables and a finished seasoning liquid to be added to the half-cooked food material to complete cooking, the half-cooked food material being obtained by: the method comprises heating and cooking the food material before half-cooking with a seasoning liquid having a base taste with a salt content of 0.2 mass% or less, separating at least a part of the produced soup until the state before the final seasoning liquid is added and the cooking is completed, and after the heating and cooking, performing at least a temporary temperature reduction treatment on the vegetables before or after separating at least a part of the soup, wherein the finished seasoning liquid contains the separated soup.

In case vegetables are included as food material, the following surprising effects are found: after cooking, before or after the soup is dispensed, the crispness (chewiness) of the vegetables in the finished product can be maintained by temporarily lowering the temperature, and the change in color is very small. When the temperature-lowering treatment is performed, the vegetables can be heated in two stages by giving a temperature change called heating (in the case of semi-cooking), cooling, and heating (in the case of final cooking with the seasoning liquid as a finished product added). This makes it possible to improve the taste of the finished product, as well as the appearance and texture of the product, because the crispiness of the vegetable is not impaired and the color does not change much from the original state.

The semi-cooked food material may also be cut to edible size. Cutting into a size suitable for eating can further save labor for cooking, and is particularly useful for office workers, students, and children in the kitchen where time is limited.

The semi-cooked food material and the finished seasoning liquid may be contained in different sealed containers. By containing the food in the closed container, cooking and storage are facilitated, and delivery to a user in the form of a material pack is also facilitated.

In the seasoning packet, the half-cooked food material and the finished seasoning liquid may be respectively contained in different sealed containers in a volume in which cooking can be completed only with the half-cooked food material and the finished seasoning liquid. This makes it possible to further reduce the time and effort required for cooking, and is therefore useful not only for people who do not have time at home to cook, but also for people who do not have experience in cooking. In addition, the food can be easily used by an elderly person or the like who has experience of cooking but has a cooking skill that begins to decline.

The pack may further contain at least 1 seasoning ingredient in addition to the semi-cooked food material and the finished seasoning liquid. That is, different seasoning materials such as the 1 st seasoning material, the 2 nd seasoning material, and the 3 rd seasoning material may be added to the food material and the finished seasoning liquid to form a seasoning packet. Such seasoning materials can be freely selected in consideration of final seasoning, and may be different from the osmotic pressure of the seasoning contained in the finished seasoning liquid, or may be in a liquid, solid or semisolid state. However, since a liquid seasoning material can be added to the finished seasoning liquid, a solid or semi-solid seasoning material is preferable when the seasoning material is provided separately from the finished seasoning liquid.

The semi-cooked food material, the finished seasoning liquid and at least 1 seasoning raw material can be contained in different sealed containers respectively. By being accommodated in the closed container, cooking and storage become easy. In this case, since seasoning materials are added in addition to the half-cooked food material and the finished seasoning liquid, more authentic food can be prepared in a short time. In addition, if the food is delivered to a user as a food package, the user can easily enjoy authentic food by busy office workers, people without food experience, the elderly with reduced food skills, and the like.

By using the seasoning packet, a cooking method that can be completed with a simple effort can be provided. Namely, a cooking method is provided, which comprises a step of mixing a semi-cooked food material and a finished seasoning liquid for cooking. In the case of a cooking bag containing seasoning materials, the semi-cooked food material and the finished seasoning liquid are mixed, and at least 1 seasoning material is added. According to the cooking method, the original flavor and taste of the food material can be enjoyed, and the food with retained nutrients can be easily obtained.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, it is possible to provide a seasoning packet which can enjoy the original flavor and taste of food materials even by a person who does not cook at home, has no cooking experience, or has insufficient experience, and can complete cooking with nutrients retained with a simple labor, and a cooking method using the same.

Detailed Description

The seasoning packet according to the embodiment is a food packet composed of at least a half-cooked food material and a final seasoning. Here, final seasonings are added to the semi-cooked food material for finish cooking.

The material before the half cooking may be a material that has been subjected to a pretreatment, or may be a material that has not been subjected to a pretreatment. Here, the pretreatment includes preparation such as boiling vegetables with bran (rice bran) to soften them, and immersing meat in wine to soften them. The food material may be cut into a suitable size as needed. Further, in order to facilitate the penetration of the base seasoning liquid, a slit or the like may be provided, or a string may be provided.

The food material is half-cooked, and the state before the half-cooking is completed by adding the final seasoning liquid, by performing the heat cooking of the food material before the half-cooking with the base seasoning liquid having a salt content of 0.2 mass% or less, is referred to as "half-cooking". Whether the cooking is finished or not can be judged by taste examination of the food. That is, when the seasoning is excessively seasoned when the final seasoning is added to the food material for cooking, the food material is not half-cooked (i.e., in a state of being completely cooked). In addition, when the food is eaten without using the final seasoning, it can be said that the food is a semi-cuisine if the food is judged to be not seasoned enough although seasoning is sensed or to be hard to eat.

In addition to the above-described criteria, the determination may be made based on appearance. That is, when the deformation or color change of the food becomes more remarkable than in the initial state, it can be said that the food is not half-cooked (i.e., a cooked state). Therefore, the phrase "performing heat cooking until the state before completion of cooking by adding the finished seasoning liquid" can be said to mean that the heat cooking is stopped while maintaining the shape or color tone of the food material, or that the heat cooking is performed only while maintaining the shape or color tone of the food material, or that the heat cooking is performed so that the shape or color tone of the food material does not significantly change. However, in the case where the base seasoning liquid has a dark color tone, even in the case of a half-cooked food material, the color tone may vary depending on the base seasoning, but this is coloring caused by the base seasoning, and cannot be considered as a significant change in the color tone of the food material itself.

If the above-mentioned judgment reference is further added, the time for finish cooking can be judged. That is, when the food material and the finished seasoning liquid are mixed and cooked, the food material is considered to be half-cooked if the seasoning state suitable for eating is achieved within 10 minutes (preferably within 5 minutes).

The time for cooking the food material for half-cooking differs depending on the type of the food material, but when cooking is performed with a base seasoning liquid having a salt content of 0.2% by mass or less, the standards for each food material are: 500g of white radish for 10 minutes, 100g of carrot for 10 minutes, 150g of potato for 8 minutes, 150g of onion for 5 minutes, 150g of cabbage for 5 minutes, 200g of spinach for 1 minute, 200g of kidney bean for 2 minutes, 100g of green pepper for 30 seconds, 200g of asparagus for 30 seconds, 200g of broccoli for 1 minute, 200g of lotus root for 7 minutes, 300g of taro for 10 minutes, 300g of konjak for 8 minutes, 300g of chicken for 15 minutes, 300g of pork for 10 minutes, and 300g of beef for 10 minutes. In the case of materials other than the above, the cooking time can be determined by referring to the cooking time of the most similar type of material. In the case where the g number of the food is different from the above, the time can be changed in proportion to the g number in the case of a normal eating size.

Although various types of semi-cooking criteria have been described above, it is not necessary for semi-cooking to satisfy all of the above criteria, and at least 1 of the above criteria may be satisfied.

When a plurality of types of semi-cooked food materials are used, the respective food materials may be semi-cooked with the same or different ground taste seasoning liquids, or 2 or more types of food materials may be semi-cooked together with the ground taste seasoning liquids. When a plurality of food materials are half-cooked at the same time, the time required for half-cooking is a time required for selecting the food material having the longest cooking time, or a time required for selecting the food material having the shortest cooking time, or a time (a time between the longest time and the shortest time) between them, and it is preferable to change the amount of the food materials in order to ensure that the half-cooking times of all the food materials coincide.

The half-cooking is performed with a base seasoning liquid having a salt content of 0.2 mass% or less. The seasoning liquid for ground taste preferably contains at least 1 kind of soup stock for ground taste selected from bonito stock, stock soup for dried fish (small sardine stock soup), stock soup for flying fish, kelp stock, mushroom stock soup, vegetable stock soup, chicken rib stock soup, ground soup and french soup. In the japanese diet, at least 1 kind of a bonito stock, a dried fish stock (small sardine stock), a flying fish stock, a kelp stock, a mushroom stock, a vegetable stock, and a chicken rib stock is preferable, and at least 1 kind of a vegetable stock, a stock broth, and a french soup is preferable in a western food.

Here, the stock-broth refers to a broth prepared by boiling meat and savory vegetables. The base soup is a soup stock prepared by decocting animal materials such as young cattle beef, such as cattle soup stock (fond de veau), chicken soup stock (fond de volaille), and fish soup stock (fond de poisson). French soup is prepared by adding meat and vegetables into soup stock prepared from beef, chicken and fish, and is selected from cow soup (consomme de boeuf), chicken soup (consomme de volaille), and fish soup (consomme de poisson).

The seasoning for the base flavor may be composed of only the soup stock for the base flavor, or may be prepared by adding the soup stock for the base flavor to water. The food materials having a slower permeation rate into food materials having a large molecular weight than a salt content may include sweeteners such as granulated sugar and mirin. However, the salt content needs to be 0.2 mass% or less. The salt content may be 0.18 mass% or less or 0.16 mass% or less. The lower limit of the salt content may be 0 mass%. The content may be 0.01 mass% or more or 0.02 mass% or more.

The cooking of the food material before half-cooking is performed by using the base seasoning liquid, and when the food material is in a half-cooked state, soup can be obtained. The soup contains components eluted from the food material in addition to the components of the base seasoning liquid. The soup can be used as an ingredient of a finished seasoning liquid for adding to a semi-cooked food material to complete cooking. The separation of the half-cooked food material from the soup may be performed by separating the half-cooked food material from the soup, but the separation may be performed by using a filter or a strainer as necessary. Note that, the soup contained in the half-cooked food material is not necessarily completely separated, and the soup attached to the half-cooked food material may be drained.

The final seasoning comprises the broth obtained by the above method. The final seasoning can consist of soup alone, or comprise non-sweet materials exhibiting tastes other than sweetness and the aforementioned soup. In the latter case, the inclusion of the sweet taste components is not excluded, and the sweet taste components such as granulated sugar, mirin and the like may be added as necessary.

Examples of the nonsweetened material include salt, vinegar, soy sauce, miso, alcoholic beverages, spices, savory seasonings, yellow mustard, green mustard, tomato ketchup, mayonnaise, and dairy products, and at least 1 of these materials may be contained. The final flavour is preferably liquid and therefore the non-sweet material is preferably water soluble or water swellable, or granulated in such a way that it is dispersible in water.

The alcoholic beverage may be any of brewed alcoholic beverages, distilled alcoholic beverages, and blended alcoholic beverages, and examples thereof include japanese alcoholic beverages, wine (red wine, white wine, pink wine, and the like), and beer. When they are foaming, they may be used in a state of having foamability or may be used by heating or the like so as not to foam. The spice is aromatic or irritant plant for cooking food, and the plant can be part of fruit, pericarp, flower, bud, bark, stem, leaf, seed, and root. Examples of the spices include spices (pepper, etc.) having a use part other than stem, leaf and flower, and herbs having a use part of stem, leaf or flower. Examples of the umami seasoning include sodium glutamate, sodium inosinate, sodium guanylate, and sodium ribonucleotide. Yellow mustard includes Japanese yellow mustard and American yellow mustard, and can be used in the form of mustard paste or water-added mustard (Japanese original: 123971242663. The tomato paste includes tomato paste and banana paste. Examples of the dairy product include milk and yogurt.

The food materials used in the seasoning bag are represented by vegetables, grains, seaweeds, fruits, meats, and fish and shellfish, and these materials can be freely combined. The vegetables can be selected from cabbage, chinese cabbage, onion, shallot, spinach, broccoli, cauliflower, lettuce, shuijing vegetable, komatsuna, celery, caulis et folium Chrysanthemi Segeti, and Germinatus Phragmitis; fruits and vegetables such as tomato, green pepper, eggplant, pumpkin, green soybean, kidney bean, okra, etc.; root vegetables such as white radish, carrot, potato, sweet potato, taro, yam, lotus root and the like.

In the case where the food material contains vegetables (including the case where the food material is composed of only vegetables), the vegetables may be subjected to a temporary temperature reduction treatment after the cooking by heating before or after at least a part of the cooking liquor is separated. Here, the treatment of lowering the temperature includes cooling in air, cooling with water or cold water, cooling with ice, and the like. After the temperature is temporarily lowered, the temperature of the vegetables can be returned to normal temperature. The temperature reduction treatment may be performed in a state where the food is contained in a closed container (described in detail below).

When leaf vegetables are used as the vegetables, particularly when green vegetables are used, it is preferable to rapidly perform a temperature lowering treatment (rapid cooling), and for this purpose, cooling may be performed using water, cold water, ice, or the like. On the other hand, when root vegetables are used as vegetables, it is preferable to lower the temperature gradually (gradual cooling) rather than to lower the temperature rapidly.

When the food material contains meat, it is preferable to perform a treatment of temporarily lowering the temperature (preferably, gradually cooling) before separating at least a part of the soup after the cooking, and then separate the meat. That is, if the meat is taken out in a hot state immediately after the heating treatment for half-cooking, the meat may become hard during the evaporation of water, and therefore, it is preferable to take out the meat from the soup after the temperature of the meat has decreased to a certain degree. On the other hand, if the soup is not separated for a long time after the temperature is lowered to room temperature, the taste and texture of meat may be impaired due to the osmotic pressure. Therefore, when the food material contains meat, it is preferable to separately package the meat before the meat reaches room temperature after the cooking by heating and before at least a part of the soup is separated, and after the treatment of temporarily lowering the temperature (preferably, gradually cooling) is performed.

Examples of the grains include rice, wheat, soybean, millet, barnyard grass, buckwheat, and the like, and examples thereof include Undaria pinnatifida, kelp, hizikia fusiforme, nemacystus decipiens, undaria pinnatifida (Japanese original: \12513\12459), ulva lactuca, and the like. Examples of the fruit include apple, citrus, peach, pear, and the like, and examples of the meat include chicken, pork, beef, mutton, pork, venison, and the like. Examples of fish and shellfish include tuna, saury, sardine, mackerel, yellowtail, and eastern yellowtail (arabesque greenling); clam, ruditapes philippinarum, japanese scallop, red shellfish, pinus massoniana, mytilus edulis, etc.; cephalopods such as octopus and squid; echinoderms such as sea urchin, sea cucumber, etc.; crustaceans such as shrimp and crab. The above food materials can be cut into food size according to requirement.

Although it is preferable to use fresh food material after harvesting as the food material, unnecessary food material may be used to prevent waste of food.

The preparation bag may contain at least 1 seasoning ingredient in addition to the half-cooked food material and the finished seasoning liquid. Examples of the seasoning materials include solid or semisolid seasoning materials such as miso, dried bonito, dried fish (dried small sardine), kelp, butter, cream, cheese, and wheat flour. Dried bonito, dried fish, kelp, cheese, and the like may be used in the form of powder. The flavoring materials can be used in combination or individually.

The semi-cooked food material, the finished seasoning liquid and at least 1 seasoning material can be contained in different sealed containers. Thus, it can be used for storage, transportation, etc.

The sealed container may be a pouch made of a resin (e.g., plastic). Such pouches can be sealed by heat sealing using a hot plate, a heating roller, ultrasound, or the like. Alternatively, an openable and closable fastener may be provided. To further facilitate the unsealing, a slit may be formed.

Examples of the resin for pouches include polyolefins such as polyethylene and polypropylene, and ethylene copolymers such as ethylene-methacrylic acid copolymers and ethylene-vinyl acetate copolymers, and pouches can be formed from these films in a single layer or a multilayer. The material pack contains a liquid material and a moisture-containing substance, and therefore, a pouch made of a resin having low moisture permeability is preferable. The resin for the pouch may be formed by vapor deposition of a metal or lamination of a resin (e.g., a metal film) other than the resin. As the sealed container, a container made of glass, resin, or metal (a container with a sealing lid) may be used in addition to the above.

The semi-cooked food material, the finished seasoning liquid and the seasoning material may be contained in a sealed container, or an inert gas such as nitrogen may be sealed in a sealed container, or an antioxidant may be introduced. Further, sterilization may be performed before or after storage. In addition, the sealed container may be refrigerated or frozen in consideration of storage and transportation, but in the case of freezing, it is preferable to pay attention to temperature and the like so as not to lose the flavor of the food material.

In the case of cooking using the seasoning packet, when the half-cooked food material, the finished seasoning liquid, and the seasoning material are contained in the sealed container, the contents may be taken out of the sealed container, placed in a pot or the like, and cooked by heating or the like. At least 1 of the sealed containers may be used by preheating using a microwave oven or the like, or may be used by mixing the contents taken out of the sealed containers and heating with a microwave oven.

Examples

The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.

[ example 1]

(stewed white radish)

Cooking and softening the white radish (500 g) cut into edible size with bran, washing, and cooking for 10 minutes with a base flavor seasoning liquid composed of dried fish soup stock (800 mL), granulated sugar (30 g), mirin (50 mL) and Japanese wine (100 mL) to obtain the semi-cooked white radish. Only the white radishes were taken out, transferred to a resin container (pouch), and sealed by heat sealing to obtain a 1 st sealed container. Further, soy sauce (30 mL) was added to the soup (600 mL) obtained in the half cooking to prepare a finished seasoning liquid, which was stored in a resin container different from the above and sealed by heat sealing to obtain a 2 nd sealed container. Then, the 1 st and 2 nd sealed containers are combined to form a material pack. The salt concentration of the seasoning liquid with a base taste was 0.125 mass%. The 1 st sealed container was stored in a refrigerator for 1 to 3 days without deformation of the contents.

Adding the half-cooked white radish taken out of the 1 st sealed container and the finished seasoning liquid taken out of the 2 nd sealed container into the pan, and cooking for 5 minutes to complete the stew of the white radish. Most of the conventional stewed vegetables are soaked in the finished seasoning liquid contained in the No. 2 sealed container, and the taste of white radishes is often thickened due to osmotic pressure, but the problem does not exist in cooking by using the cooking bag. In addition, the fresh taste just after the pan is taken out can be tasted, and the taste is good.

[ example 2]

(seasoning soup with vegetable)

Cabbage (150 g), potato (150 g), and onion (100 g) cut into an edible size were boiled with a base seasoning solution prepared by adding 800mL of water to 10mL of a bonito stock concentrate for 5 minutes to obtain half-cooked vegetables. Only the vegetables were taken out, once cooled, transferred to a resin container (pouch), and sealed by heat sealing, to obtain the 1 st sealed container. Further, the soup (380 mL) obtained in the half cooking was stored in a different resin container from the above as a finished seasoning liquid, and sealed by heat sealing to obtain a 2 nd sealed container. Next, a seasoning material consisting of miso (25 g), bonito dry powder, and a mixture of kelp powder and fish dry powder (3 g) was stored in a container made of a resin different from the above and sealed by heat sealing, to obtain a 3 rd sealed container. Then, the 1 st, 2 nd and 3 rd sealed containers were combined as a material pack. The salt concentration of the seasoning liquid with a base taste was 0.125 mass%. The 1 st sealed container was stored in a refrigerator for 1 to 3 days without deformation of the contents.

Adding the semi-cooked cabbage, potato and onion taken out of the 1 st sealed container, the finished seasoning liquid taken out of the 2 nd sealed container, and the seasoning raw material taken out of the 3 rd sealed container into the pot, and cooking for 5 minutes to complete the vegetable-added miso soup. Unlike freeze-dried miso, the miso-containing miso-flavored soup tastes fresh and fresh like vegetables immediately after being taken out of a pot, and also tastes good like natural stock soup and miso.

[ example 3]

(Chicken and cream stew)

Cooking chicken (300 g), carrot (80 g) and potato (80 g) cut into edible size with a base seasoning liquid consisting of raw soup broth (10 g), water (800 mL) and wine (30 mL) for 10 minutes to obtain semi-cooked food material. Only the chicken, carrot and potato were taken out, transferred to a resin container (pouch) and sealed by heat sealing, to obtain a 1 st sealed container. Further, a mixed liquid obtained by adding milk (50 mL) and spices to the broth (150 mL) obtained in the half cooking was contained as a finished seasoning liquid in a resin container different from the above container and sealed by heat sealing to obtain the 2 nd sealed container. Then, a seasoning material obtained by adding wheat flour (10 g) to dissolved butter in which butter (8 g) was dissolved was stored in a container made of a different resin from the above container and sealed by heat sealing, to obtain a 3 rd sealed container. Then, the 1 st, 2 nd and 3 rd sealed containers were combined to make a material pack. The salt concentration of the base seasoning liquid was 0.156 mass%. The 1 st sealed container was stored in a refrigerator for 1 to 3 days without deformation of the contents.

Adding the half-cooked chicken, carrot and potato taken out of the 1 st sealed container and the finished seasoning liquid taken out of the 2 nd sealed container into a pot, heating, adding the seasoning raw material taken out of the 3 rd sealed container under slow fire, and slowly stirring for 5 minutes to dissolve, thereby completing the chicken-cream stew. As a chicken-cream stew, a steamed product (retort product) containing 1 container of all food materials is common, but chicken and vegetables are often too soft due to osmotic pressure, and compared with this, the obtained chicken-cream stew has fresh vegetables, can taste the flavor of cream immediately after being taken out of the pot, and has a good taste.

Comparative example 1

(stewed white radish)

White radish (500 g) cut to edible size was cooked with bran and washed. Mixing the dried fish stock (800 mL), granulated sugar (30 g), mirin (50 mL) and Japanese liquor (100 mL), and adding salt to obtain a base flavor seasoning liquid with a salt concentration of 0.3 mass%. Cooking with the flavoring agent for 10 min to obtain white radish before cooking. Only white radishes were taken out, transferred to a resin container (pouch) and sealed by heat sealing, to obtain a 1 st sealed container. Further, soy sauce (30 mL) was added to the obtained broth (600 mL) to prepare a finished seasoning liquid, which was contained in a resin container different from the above container and sealed by heat sealing to obtain a 2 nd sealed container. Then, the 1 st and 2 nd sealed containers are combined to form a material pack.

The 1 st sealed container was stored in a refrigerator, and as a result, it was found that moisture was exuded from white radish as a content within half a day, and the shape of white radish was also destroyed.

Comparative example 2

(stewed white radish)

A seasoning packet was obtained in the same manner as in comparative example 1, except that the salt concentration of the base seasoning was 0.5 mass%. The 1 st sealed container was stored in a refrigerator, and as a result, it was found that moisture was exuded from white radish as a content and the shape of white radish was also destroyed within several hours.

Comparative example 3

(stewed white radish)

Cooking and softening the white radish (500 g) cut into edible size with bran, washing, and cooking for 20 minutes with a base flavor seasoning liquid consisting of dried fish soup stock (800 mL), granulated sugar (30 g), mirin (50 mL) and Japanese wine (100 mL) to obtain the cooked white radish. Only the white radishes were taken out, transferred to a resin container (pouch), and sealed by heat sealing to obtain a 1 st sealed container. Further, soy sauce (30 mL) was added to the obtained soup (600 mL) as a finished seasoning liquid, and the resultant was stored in a container made of a resin different from the above container and sealed by heat sealing to obtain a 2 nd sealed container. Then, the 1 st and 2 nd sealed containers were combined to prepare a material pack. The salt concentration of the seasoning liquid with a base taste was 0.125 mass%.

The 1 st sealed container was stored in a refrigerator, and as a result, it was found that moisture was exuded from white radish as a content within half a day, and the shape of white radish was also destroyed.

Claims (15)

1. A seasoning packet comprising a semi-cooked food material and a finished seasoning liquid for adding to the semi-cooked food material to complete cooking,

the semi-cooked food material is obtained by the following method: heating and cooking the food material before half-cooking with a seasoning liquid having a base taste with a salt content of 0.2% by mass or less until the food material is completely cooked by adding the final seasoning liquid, separating at least a part of the produced soup,

the finished seasoning liquid contains the separated soup.

2. The seasoning packet according to claim 1, wherein the seasoning liquid for ground taste contains at least 1 kind of soup stock for ground taste selected from the group consisting of bonito stock, dried fish stock, flying fish stock, kelp stock, mushroom stock, vegetable stock, chicken bone stock, stock broth, ground broth and french broth.

3. The food package according to claim 2, wherein the base seasoning liquid consists of only the base stock, or contains a sweetener and the base stock.

4. The pod of any of claims 1-3, wherein the finished flavored liquid consists of the broth alone, or comprises non-sweet materials that exhibit a taste other than sweetness and the broth.

5. The seasoning packet according to claim 4, wherein the non-sweet material is at least 1 selected from the group consisting of salt, vinegar, soy sauce, miso, wine, spices, savory seasonings, yellow mustard, green mustard, ketchup, mayonnaise, and dairy products.

6. The seasoning packet according to any one of claims 1 to 5, wherein the food material is at least 1 selected from vegetables, grains, seaweeds, fruits, meats and fish and shellfish.

7. The pod of any of claims 1-6, wherein the food material comprises at least vegetables, and wherein after the cooking, the vegetables are subjected to at least a temporary temperature reduction treatment before or after the separation of at least a part of the broth.

8. The seasoning packet of any one of claims 1 to 7, wherein the semi-cooked food material is cut to edible size.

9. The seasoning packet according to any one of claims 1 to 8, wherein the semi-cooked food material and the finished seasoning liquid are contained in different sealed containers, respectively.

10. The seasoning packet of claim 9, wherein a cooking volume is achieved with only the semi-cooked food material and the finished flavored liquid,

and respectively containing the semi-cooked food material and the finished seasoning liquid in different sealed containers.

11. The seasoning packet according to any one of claims 1 to 8, wherein the seasoning packet further comprises at least 1 seasoning ingredient in addition to the semi-cooked food material and the finished seasoning liquid.

12. The food package of claim 11, wherein the at least 1 flavoring material is a solid or semi-solid flavoring material.

13. The seasoning packet of claim 11 or 12, wherein the semi-cooked food material, the finished flavored liquid and the at least 1 flavoring material are each contained in a separate sealed container.

14. A cooking method using the food pack according to any one of claims 1 to 10,

the cooking method comprises a step of mixing the semi-cooked food material and the finished seasoning liquid for cooking.

15. A cooking method using the food pack according to any one of claims 1 to 13,

the cooking method comprises a step of mixing the semi-cooked food material and the finished seasoning liquid, and adding the at least 1 seasoning material for cooking.