JP2000210033A - Processed food and cooking of food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain epoch-making processed food capable of simply preparing very delicious cooked food comprising thin sheet such as thin baked egg and crepe in good appearance immediately after heat-cooking by only cooking and heating with microwave oven, etc., enabling long-term preservation and distribution at normal temperature and capable of displaying in good appearance by using the soft vessel even when the food is liquid and facilitating preservation, distribution and handling in heat-cooking and provide a method for cooking the food. SOLUTION: This processed food is constituted so as to seal a food 2 containing large amounts of liquid protein such as egg, milk, soybean milk or gelatin in a thin sheet-like vessel body 1, subject the vessel body A in which the food is sealed to high-pressure treatment of at least 4,000 atmospheric pressure to sterilize and modify food 2 sealed in the vessel body 1 and sell and provide the foods.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed food and a food cooking method capable of easily cooking a thin sheet of food such as a thinly baked egg.

[0002]

2. Description of the Related Art For example, when making omurice at home, or when making chilled Chinese or scattered sushi and mounting it with a kinshi egg, it is necessary to make a thinly baked egg.

[0003] This thinly baked egg is a thinly baked stirred egg which is laid in a frying pan and baked.
This thinly-baked egg was made by further cutting it with a kitchen knife, but it is very difficult to make this thinly-baked egg thin and uniform in thickness.

[0004] For this reason, making thin-fried eggs at home tends to be shunned recently, such as buying omelet or chilled Chinese that has already been made at supermarkets or convenience stores,
There is a great tendency to make chilled Chinese or scattered sushi without kinshi eggs.

On the other hand, foods are generally most delicious after cooking, and the foods after cooking have a reduced taste (physical properties) when stored, and even when reheated in a microwave oven or the like, the tastes (physical properties) during heating and cooking. It was not reproduced (restored) until then. For this reason, even if the foods sold at supermarkets and convenience stores are reheated, the deterioration in taste cannot be denied.

Therefore, in light of the above-mentioned current situation, a product in which a fresh food such as a thinly baked egg is cooked by heating an unheated food material such as a raw egg with a microwave oven or the like. If it is, it is possible to easily cook thin sheet-shaped foods that are difficult to cook and to make freshly-made delicious foods, and the above problem will be solved. As is the case with processed foods, because they are easily corroded by the influence of microorganisms such as germs, refrigeration or freezing is indispensable for preserving or distributing them for a long period of time. It is not easy to handle.
There was a problem that distribution costs would be high.

[0007] In particular, raw eggs and the like are in liquid form, and in addition to the above-mentioned problems, they have the drawback that they are indefinite in appearance due to their indefinite shape. When making a sheet-shaped food, a thin sheet-shaped storage container is required, and we would like to use a low-cost, soft container as this container. Because the shape is not stable, heat coagulation by heating in a microwave oven or the like will produce a badly shaped food with a distorted shape. There are also problems such as the need for expensive containers.

[0008] The present invention has been developed in view of such a situation, and can be cooked in a microwave oven or the like, and can be easily cooked in a thin sheet shape and freshly cooked immediately after heating. The food is ready, and it can be stored and distributed for a long time at room temperature.Furthermore, even liquid foods can be displayed in a good shape using soft containers, and can be stored, distributed, and handled during cooking. It is intended to provide an epoch-making processed food and a food cooking method which are easy and easy.

[0009]

The gist of the present invention will be described with reference to the accompanying drawings.

A food 2 containing a large amount of liquid protein such as eggs, milk, soy milk, gelatin, etc. is enclosed in a thin sheet-like container 1, and at least 4000 is contained in this food enclosure A.
The packaged foods 2 in the container 1 are sterilized and denatured by applying a high-pressure treatment at a pressure higher than the atmospheric pressure, and then the packaged foods A are heated or processed by a microwave oven 3 or the like so that they can be eaten or sold. The present invention relates to a processed food characterized by the above-mentioned configuration.

Also, raw eggs or eggs 2 containing raw eggs are enclosed in a thin sheet-shaped transparent container 1, and the food-enclosed container A is subjected to a high-pressure treatment of at least 4000 atm or more, and After the enclosed eggs 2 are sterilized, denatured, and semi-solidified, the food enclosed container A is heated in a microwave oven 3 to form thinly baked eggs 2A containing eggs as components. The processed food according to claim 1, characterized in that the thinly baked eggs (2A) are taken out of the transparent container (1) so that they can be eaten and sold or provided.

Further, a food 2 containing a large amount of liquid protein such as eggs, milk, soy milk, gelatin, etc. is enclosed in a thin sheet-like container 1, and at least 4
The present invention relates to a food cooking method characterized by sterilizing and denaturing the encapsulated foods 2 in the container 1 by applying a high-pressure treatment of 2,000 atm or more, and then heat-treating the encapsulated food A in a microwave oven 3 or the like. is there.

[0013] Raw eggs or eggs 2 composed of raw eggs are enclosed in a thin sheet-shaped transparent container 1, and this food-enclosed container A is subjected to a high-pressure treatment of at least 4000 atm or more. The encapsulated eggs 2 are sterilized, denatured and semi-solidified, and then the food enclosure A is heated in a microwave oven 3 to complete a thinly baked egg 2A containing eggs.
4. The method according to claim 3, wherein the thinly baked eggs 2A are taken out from the sheet-shaped transparent container 1.

After the high-pressure treatment, a water vapor discharging portion 4 is formed in the container 1, and the microwave 3
The method according to any one of claims 3 and 4, wherein the food is cooked by heat treatment.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION Preferred embodiments of the present invention (how to implement the invention) will be briefly described with reference to the drawings, showing the operational effects thereof.

In a thin sheet-like container 1, eggs 2, milk,
Foods 2 containing a large amount of liquid proteins such as soy milk and gelatin are encapsulated, and 4
A high pressure treatment of 000 atm or more is performed.

The high-pressure treatment kills germs in the container 1 and sterilizes the container 1, and also denatures the foods 2 sealed in the container 1.

Therefore, since the inside of the container 1 is sterilized, even the raw foods 2 can be stored and distributed at room temperature for a long period of time. In addition, costs for storage and distribution are reduced.

In addition, the viscosity of the foods 2 is increased (coagulated in some cases) by the denaturation of the foods 2 by the high-pressure treatment, and the form of the foods 2 is stabilized in a thin sheet-like form conforming to the shape of the container 1. .

Therefore, in order to commercialize the liquid foods 2, it was considered that a rigid and expensive container was required as a storage container for the irregular shaped foods 2. Even if the foods 2 are sold and provided in a state of being housed in the soft container 1 because the form is stabilized by the high-pressure treatment,
Since it can be easily handled during storage and distribution and at home, it can be configured at low cost and can be provided as an inexpensive product.

Subsequently, the food enclosing container A which has been subjected to the high-pressure treatment is formed, for example, by peeling off a part of the container or making a hole in the container 1 to form a water vapor emitting portion 4 and then heating the cooking device such as the microwave oven 3 Heats (cooks) the food enclosure A.

Therefore, in the present invention, unlike foods which have already been heated and cooked again, the foods 2 which have been subjected to high-pressure processing are cooked, so that freshly baked foods are completed. That is, for example, when a raw egg is enclosed in a thin sheet-shaped container 1, a freshly baked egg can be easily prepared simply by heating and cooking in a microwave oven 3 or the like.

Further, even when the liquid foods 2 are made into a commercial product in which the liquid foods 2 are sealed in the soft transparent container 1, the form of the liquid foods 2 is stabilized by the high-pressure treatment. The appearance of the foods 2 that can be seen through the container becomes good, and the shape after heating and cooking does not become irregular, and the thin foods 2 having a substantially constant thickness can be completed in a well-formed appearance.

Further, if the food-enclosed container A subjected to the high-pressure treatment is sold and provided as a product, cooking at home can be performed only by heating with a heating cooker such as the microwave oven 3, so that it is extremely simple. Cooking can be performed and the cooking time can be significantly reduced, thereby reducing the labor and cost required for cooking.

Further, in the present invention, as described in the section of Examples, even when the foods 2 having a low protein concentration are used as foods by adding water to the foods 2, the high pressure It is known that the low-protein foods 2 have the same appearance and form as described above by the treatment. As a result, the low-protein foods 2 are in a state of polyhydration, so that the foods 2 are soft and have a good texture and texture.
Furthermore, since it is a low-protein diet, it is useful as a foodstuff for patients who are restricted in so-called protein intake such as diabetes and kidney disease.

In the present invention, even foods (eg, fried eggs) which have been conventionally cooked with oil to prevent seizures on cooking utensils such as frying pans are used in the present invention as described above. Since the food can be cooked in a heating cooker such as the microwave oven 3 in a state of being enclosed therein, the cooking can be performed without using oil, and a low-calorie food can be provided.

[0027]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Specific embodiments of the present invention will be described with reference to the drawings.

In this embodiment, for example, eggs, milk, soy milk,
The present invention relates to a method for cooking foods 2 containing a large amount of liquid protein such as gelatin. Specifically, the foods 2 are sealed in a thin sheet-shaped transparent container 1, and at least 4000 The enclosed foods 2 in the container 1 are sterilized, denatured and semi-solidified by applying a high-pressure treatment at a pressure of not less than atmospheric pressure (actually, 6000 atm).
Is heated in a microwave oven 3 to complete the thinly baked food, and then the thinly baked food is taken out from the sheet-shaped transparent container 1.

Further, as specific examples of cooking, each method of cooking thinly baked eggs and crepes using eggs 2 (foods 2) will be described below.

The case of a thinly baked egg will be described.

First, eggs 2 composed of raw eggs prepared by mixing raw eggs, seasonings, and ingredients are put into a thin sheet-shaped transparent container 1 and sealed (FIG. 1 (a) ) State).

Next, this sheet-shaped food enclosure A
In the meantime, as shown in FIG.
A high pressure treatment of 6000 atmospheres is performed for 10 minutes. By this high-pressure treatment, various bacteria in the container 1 are killed and the container 1 is killed.
The inside of the container 1 is sterilized, and the eggs 2 enclosed in the container 1 are denatured, coagulated (semi-solidified) and the form is stabilized ((c) in FIG. 1 and the state in FIG. 2). In addition, as a result of performing a microorganism test in the container 1 after the high-pressure treatment, it was proved that the viable cell count was 0. That is, the inside of the container 1 can be completely sterilized by the high-pressure treatment at 6000 atm for 10 minutes, thereby enabling long-term storage and distribution. It is also known that foods containing proteins are denatured and semi-solidified or solidified by high-pressure treatment.

The container 1 of the food-enclosed container A subjected to the high-pressure treatment
Then, as shown in FIG. 1 (c), a water vapor discharging portion 4 for preventing rupture is formed, and as shown in FIG. cooking)
By doing so, freshly-baked eggs (thin-baked eggs 2A) that are not reheated are completed. And transparent container 1
If you take out the thinly baked egg from, it can be eaten as it is, it can be used for omurice, and if it is cut finely, it can be made into a kinshi egg.

In this embodiment, as shown in FIG. 2, a cut line 6 is formed on the surface of the sheet-like container 1, and a cut is made along the cut line 6 to obtain the water vapor discharging portion. 4 can be formed. This configuration is a configuration that can be easily designed and realized, and an excellent configuration is achieved by processing the cut line 6 so that it can be easily cut, such that the water vapor discharge section 4 can be formed more easily.

Therefore, the food sealed container A after the high pressure treatment
Is sold and offered as a product, a freshly cooked, very delicious thinly-baked egg can be completed only by the heat treatment in the microwave oven 3 at home.

When the high-pressure treatment was carried out in a state where water was added and the amount of eggs used was reduced to half, the eggs were still semi-solidified and the form was stabilized. A lightly baked egg was produced. That is, according to the cooking method of the present embodiment, fried eggs can be generated even when the amount of eggs is reduced to half, and thereby thin-baked eggs with low protein and low calories can be generated.

When a comparative experiment was carried out with the case where the high-pressure treatment was not performed, the case where eggs 2 (eggs, seasonings and ingredients) were simply put in a container (container) and sealed, showed the viable cell count. Is 3000
The decay became 1,000,000 ko / g after 3 days. In addition, when this was heated in a microwave oven for 20 seconds, fried eggs (thin-baked eggs) were completed,
It contracted immediately after heating, and the volume decreased.

In this respect, according to the cooking method of the present embodiment, since the inside of the container 1 is sterilized as described above, distribution and long-term storage at room temperature are possible, thereby eliminating the need for freezing and refrigeration. Therefore, the handling of the product becomes simpler, the cost required for storage and distribution is reduced, and the thinly baked egg produced by the heat treatment does not shrink and decrease in volume, and is extremely small. Excellent food cooking method.

The case of crepe will be described.

First, eggs 2 composed of raw eggs made by adding sugar, milk, eggs and butter to flour are put into a thin sheet-shaped transparent container 1 and sealed.

Next, the container-shaped food enclosure A is
For example, high-pressure processing of 6000 atmospheres is performed for 10 minutes by the high-pressure generator 5 or the like. By this high-pressure treatment, germs in the container 1 are killed and the container 1 is sterilized, and the eggs 2 sealed in the container 1 are coagulated (semi-solidified) and the form is stabilized.

In the same manner as in the case of fried eggs (thin-baked eggs), a water vapor discharging portion 4 for preventing rupture is formed in the container 1 of the food enclosure A subjected to the high pressure treatment, and the microwave 3 for each food enclosure A is set in the microwave oven 3. Freshly cooked crepe (thin eggs) that is not reheated by heating (cooking) for 2 seconds
Is completed. Then, if the crepe is taken out of the transparent container 1, it can be eaten.

[0043]

As described above, the present invention is constructed as described above, and thus, by simply heating the food-enclosed container subjected to the high-pressure treatment with a microwave oven or the like, a thin sheet-like food such as a thinly baked egg or crepe is obtained. Because it can be easily cooked without any hassle, and unlike the one that reheats the already cooked food, it cooks the foods that have been subjected to high pressure treatment, so it is fresh and very delicious It is a processed food with an excellent composition that can produce sheet-shaped foods.

In addition, since the interior of the container is sterilized by the high-pressure treatment, even raw foods can be stored and distributed at room temperature for a long period of time. Is simpler, and the cost required for storage and distribution is reduced, and the liquid foods are denatured by the high-pressure treatment, the viscosity is increased (in some cases, solidified), and the form is stabilized. Therefore, the appearance at the time of display is good, and even if it is provided in the state of being stored in a soft container at a low cost, it can be easily handled during storage and distribution, and when cooking with a microwave oven etc. Therefore, it can be configured at a low cost, the finished form after the heat treatment is very good, and a thin product having a substantially constant thickness can be obtained.

According to the second aspect of the present invention, in addition to the functions and effects of the first aspect of the present invention, a thinly baked egg which is easily prepared without heat and only by heating in a microwave oven can be used. In addition to being able to cook thinly baked eggs such as crepes, it can be eaten by taking out thinly baked eggs from a thin sheet-shaped container after heat treatment, and furthermore, the eggs are enclosed in a transparent container, so the contents can be seen It is possible to visually identify what the product is, and as described above, the liquid eggs are denatured by the high-pressure treatment, the viscosity is increased (in some cases, solidified), and the form is stabilized. The processed food has an excellent composition.

According to the third aspect of the present invention, as described above, the encapsulated foods in the thin sheet-shaped container are sterilized and denatured by high-pressure treatment, and then the encapsulated food is heated by a microwave oven or the like. Unlike the reheating of foods that have already been cooked, the foods that have been subjected to high-pressure processing are cooked and cooked, making it easy to produce fresh, very delicious sheet-like foods. It is an excellent composition of food cooking method.

Furthermore, since the interior of the container is sterilized by the high-pressure treatment, if it is commercialized in a state after the high-pressure treatment, it can be stored and distributed at room temperature for a long period of time, and there is no need for freezing and refrigeration. In addition to simple handling, the cost required for storage and distribution is also reduced, and liquid foods are denatured by the high-pressure treatment and the viscosity is increased (in some cases, solidified), and the form is stabilized. Because
The appearance at the time of display is good, and even when provided in a state of being stored in a soft container at a low cost, it can be easily handled during storage and distribution, and at the time of cooking at home using a microwave oven or the like. In addition, the finished form after the heat treatment is very good and the thickness is almost constant, resulting in an innovative food cooking method.

According to the fourth aspect of the present invention, in addition to the functions and effects of the third aspect of the present invention, a thinly baked egg which is easily prepared without heat and only by heat treatment in a microwave oven. In addition to being able to cook thinly baked eggs such as crepes, it is an excellent food cooking method that can be eaten simply by taking out thinly baked eggs from a thin sheet-shaped container after heat treatment, and enclosing eggs in a transparent container As a result, the contents can be seen so that the consumer can see what the product is at the time of display, and as described above, the liquid eggs are denatured by the high-pressure treatment, and the viscosity is increased (in some cases, solidified). Is stabilized, and the appearance at the time of display is improved, so that the food cooking method has an excellent configuration.

According to the fifth aspect of the present invention, in addition to the functions and effects of the third and fourth aspects of the present invention, a water vapor discharging portion is formed in the container, and the food-enclosed container is heat-treated in a microwave oven or the like. Therefore, it is an excellent food cooking method that can be safely cooked without rupture of the body.

[Brief description of the drawings]

FIG. 1 is a block diagram illustrating a cooking method according to an embodiment.

FIG. 2 is an explanatory view showing a sheet-shaped food-enclosed container after high-pressure treatment according to the present embodiment.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container 2 Foods (eggs) 2A Thinly baked eggs 3 Microwave oven 4 Steam release part A Food enclosure

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification code FI Theme coat ゛ (Reference) B65B 55/12 B65B 55/12 F term (Reference) 4B021 LA07 LA23 LA32 LA41 LP06 LP07 LP09 LW04 LW05 LW10 MC01 MQ05 4B035 LC03 LC12 LE04 LE06 LE11 LG15 LG33 LG43 LG44 LP12 LP16 LP45 LP55 4B042 AC09 AD30 AE05 AH09 AK10 AK13 AK15 AP02 AP06 AP10 4B048 PE14 PL02 PL15 PS11 PS13 PS18

Claims (5)

[Claims] 1. A food containing a large amount of liquid protein such as eggs, milk, soy milk, gelatin, etc. is enclosed in a thin sheet-like container, and the food enclosure is subjected to a high-pressure treatment of at least 4000 atm or more. Processed food characterized in that it is configured to sterilize and denature the encapsulated foods in the container, and then heat or treat this encapsulated food in a microwave oven or the like so that it can be eaten or sold or provided. . 2. A raw sheet or eggs containing raw eggs are enclosed in a thin sheet-shaped transparent container, and the food enclosure is subjected to a high-pressure treatment of at least 4000 atm to remove the enclosed eggs. After being sterilized, denatured and semi-solidified, the food-enclosed container is heated in a microwave oven so that thinly-baked eggs composed of eggs are completed, and the thinly-baked eggs are taken out from the sheet-shaped transparent container. The processed food according to claim 1, wherein the processed food is configured to be sold or provided so that the food can be eaten. 3. A food containing a large amount of liquid proteins such as eggs, milk, soy milk, and gelatin is enclosed in a thin sheet-shaped container, and the container is subjected to a high-pressure treatment of at least 4000 atm or more. A method for cooking food, comprising sterilizing and denaturing enclosed foods in a container, and then heating the encapsulated food in a microwave oven or the like. 4. A method for enclosing raw eggs or eggs containing raw eggs in a thin sheet-shaped transparent container, and subjecting the food enclosing container to a high-pressure treatment of at least 4,000 atm or more to reduce the encapsulated eggs in the container. It is sterilized, denatured, semi-solidified, and then heat-treated this food-enclosed container in a microwave oven to complete egg-baked thin eggs, and then take out the thin-baked eggs from the sheet-shaped transparent container. The food preparation method according to claim 3, wherein 5. The method according to claim 3, wherein after the high-pressure treatment, a water vapor releasing portion is formed in the container, and the food-enclosed container is heated by a microwave oven or the like. Food cooking method.