JP2003038105A - Ready-to-serve food set - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a ready-to-serve food causing no breakage into pieces or no denaturalization while cooking, capable of being distributed at normal temperatures, and enabling a user to readily enjoy authentic dish like handmade one by briefly heating the food with a microwave oven when eating. SOLUTION: This ready-to-serve food is obtained by the following process: filling a container with processed food containing fish meat, shellfish meat or meat as main raw material, sealing up the container with the processed food followed by subjecting the sealed container to heat sterilization to produce a food in a hermetic container, filling a different container with processed food containing vegetables as main raw material and sealing up the container with the processed food followed by subjecting the sealed container to heat sterilization to produce another different food in a hermetic container, and thereafter packaging a set of two hermetic containers with foods in a single package container.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product in a container which can be distributed at room temperature, and more particularly to a cooked food product in which a handmade dish can be easily enjoyed simply by removing it from the container and heating it for a short time.

[0002]

2. Description of the Related Art Conventionally, various canned foods and retort pouch foods have been popular in the market for providing ready-to-use and ready-to-eat foods. In recent years, along with changes in the lifestyle of eating habits, containerized processed foods that can be eaten as they are, such as cooked rice, curry, gratin, etc., can be eaten as they are by simply heating them in a container for a short time. . However, in these packaged foods, convenience is imparted, but as a characteristic of retort foods, there are many products in a mixed state of liquid and solid containing solid ingredients, for example, it takes time and effort like simmered food. There were few homemade dishes and authentic dishes.

One of the reasons is as follows. In other words, in cooking, especially in time-consuming homemade dishes and authentic dishes, there is almost no one who cooks all ingredients at once in a pan. Many cook in pots with a time lag in order to take advantage of the texture of the material. However, in conventional canned foods and retort pouch foods, all the ingredients for one dish are put in the same container for heat sterilization. For this reason, the sterilization conditions are extremely strict, which causes browning of products in conventional canned foods and retort pouch foods.
There is a problem that the solid matter is broken down, the meat quality is softened, and the fiber quality is broken down.

On the other hand, Japanese Patent Publication No. 7-79636 discloses that
It has been proposed that the boiled raw material and the seasoning liquid are filled and sealed in separate containers and then they are stored in a single dish-shaped container. Further, in Japanese Unexamined Patent Publication No. 8-242828, a plurality of kinds of solid materials are cooked and sterilized according to the respective materials in advance to sterilize them, and then these materials are combined and sealed in a single container to sterilize under low heat load. There has been proposed a method for producing a cooked food, which comprises: All of these proposals prevent the solid material from being boiled down or denatured, but the former requires a special dish-shaped container and the latter requires aseptic filling equipment. . Further, there has never been a canned food or a retort food as a full-scale hand-made dish in which both meat and vegetables are contained in the form of a relatively large solid material and cooked with time and effort.

[0005]

Therefore, the present invention is
There is no collapse of solid materials, discoloration or denaturation of contents, both the original form and taste of the material and the cooked product are kept in good condition, it can be stored and stored at room temperature, and it is taken out from the container at the time of eating and microwaved. The purpose of the present invention is to provide cooked foods that allow you to easily enjoy authentic homemade dishes by heating for a short time.

[0006]

[Means for Solving the Problems] The present invention provides "1. Food containing a processed food containing fish meat, shellfish or livestock as a main raw material in a container, sealed and heat-sterilized, and vegetables as main raw materials. A cooked food set in which the processed food containing the above-mentioned container and a separate container are sealed and then heat-sterilized in a sealed container to be contained in a single packaging container. A cooked food set according to claim 1, characterized in that it is a can and the separate container is a retort pouch. "

In the present invention, a processed product containing fish meat, shellfish or livestock meat, which is a main ingredient of cooking, and a processed product containing vegetables, which are auxiliary materials, are filled in separate containers and sealed. By heat sterilizing under different temperature and time conditions suitable for each food, it is possible to maintain good quality such as appearance, form, taste of both meat and vegetables,
Since each is a food in a heat-sterilized sealed container, it can be distributed and stored at room temperature. In addition, by putting these into a single packaging container as a set, consumers and consumers can take out each of the contents from the container at the time of enjoying, and put them together in one container for a short time in a microwave oven or the like. By heating it, you can enjoy authentic homemade dishes with a freshness and color that are not possible with conventional canned foods and retort foods, without any hassle.

In the present invention, it is preferable that the container is a metal can and the separate container is a retort pouch. Processed products containing fish meat, shellfish or animal meat are the main ingredients of cooking and are often processed in the form of relatively large solid materials, so they are processed under relatively severe heat sterilization conditions, but metal cans are It is suitable for enduring each process at the time of manufacturing and for protecting the quality such as the form of the contents during distribution because the container is robust. On the other hand, vegetables, which are an auxiliary material for cooking, have high thermal efficiency by being filled and sealed in a pouch, and can be treated under relatively mild sterilization conditions, so that boiling down is unlikely to occur, which is preferable.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The cooked food set of the present invention breaks the conventional concept, processes and processes the main material and the sub-material in separate containers, and then combines them into one packaging container and stores them as a set. , By warming together at the time of
Both meat and vegetables are contained in the form of a relatively large solid material, and you can easily enjoy homemade authentic cooking that takes a lot of time to cook, which is not possible with one conventional canned food or retort food. It provides cooked food in the form of.

The processed food containing fish meat, shellfish or livestock as the cooked food set may be any food prepared in advance using these meats as a raw material, and specifically, sardines, horse mackerel, saury, etc. , Mackerel, salmon, yellowtail, sawara, herring, eel, eel, flounder, cod, shrimp, octopus, squid, seafood such as various shellfish, and meat such as livestock such as cow, pig, chicken, horse, and sheep. Examples include those processed and heat-treated. In addition to these meats, vegetables and their processed products may be cooked together, or even if seasonings such as soy sauce, miso, sauce, salt, sugar, and alcohol are added as raw materials and processed. Of course, it doesn't matter.

Further, the processed food containing vegetables as the cooked food set may be any food containing vegetables as a raw material, or the vegetables themselves may be just cut or the form of vegetables. It may be processed so that there is no residue. Specifically, cabbage, radish, carrot, burdock, shiitake mushroom, tomato, butterbur, bamboo shoot,
Examples include turnips, potatoes, sweet potatoes, vegetables of various beans, various processed foods such as tofu and konjac, and heat-treated products thereof. In addition to these vegetables, meat and processed products thereof may be cooked together, or seasonings such as soy sauce, miso, sauce, salt, sugar and alcohol may be added as raw materials and processed. Of course not.

In the present invention, the processed food containing fish meat, shellfish or livestock as the main raw material and / or the processed food containing vegetable as the main raw material is processed in the form of a solid material having a relatively large size. It is preferable that each container is filled and sterilized in a sealed manner because the appearance, flavor and impression of a handmade authentic dish can be easily obtained. Specifically, it varies depending on the dish, but as the size, for example, the thickness is 2-3.
cm cut radish cut into 8 or more cuts, preferably cut into 4 or more cuts, turnips cut into 4 or more, preferably cut into 2 cuts, potatoes cut into 8 or more, preferably cut into 4 cuts The above size, and in the case of bamboo shoots, a comb-cut size having a thickness of 3 mm, preferably 5 mm or more is suitable. In addition, it is preferable that each processed food contains an appropriate amount of water or is filled and sealed together with a liquid such as juice or sauce because the heating efficiency is improved when the food is heated in a microwave oven when it is seasoned. The amount of broth or sauce added is, for example, 20% or more by weight of the content.

The heat treatment for preparing these processed foods is not particularly limited as long as it is a means used for ordinary cooking, and for example, baking, steaming, boiling, hot air drying, frying, frying, micro-heating. Means such as wave heating and a combination thereof can be adopted.

The container for filling and sealing the processed food containing meat or vegetables may be any container as long as it can withstand heat sterilization. For example, a metal can for food canning, a retort pouch, and a film-like lid material are heat-sealed. Examples include cup-shaped containers, tube containers and the like. Incidentally, in the present invention, the container for filling and sealing the processed food containing meat as the main raw material is a metal can, withstands the treatment under relatively strict heat sterilization conditions at the time of manufacture, and the form of the contents at the time of distribution, etc. Quality is preferable from the viewpoint of protection. In addition, it is preferable that the separate container for filling and sealing the processed food containing vegetables as the main raw material is a retort pouch from the viewpoint of heat efficiency during sterilization and morphology / quality preservation of vegetables.

After each processed food is filled and sealed in a container,
Heat sterilization is carried out under conditions suitable for each content / dish to impart storability. As the heat sterilization treatment, means such as hot water heat sterilization, steam heat sterilization, retort heat sterilization, high frequency heat sterilization, and combinations thereof can be adopted.

The packaging container for storing the sterilized container and the separate container as a set is not particularly limited as long as each container can be stored at the same time. Examples include paper boxes, plastic film bags, cans, plastic boxes, bottles and cup containers.

When using the cooked food set of the present invention, the consumer / consumer takes out each hermetically sealed container from the outer packaging container, takes out the contents of each hermetically sealed container, and puts them together in a container or a dish. By warming in a microwave oven for several minutes,
You can enjoy authentic homemade dishes.

[0018]

The cooked food set of the present invention will be described below with reference to specific recipe examples. Example 1 (yellowtail radish) Preparation of radish (1) Ao-neck radish was cut into a diameter of 6 × 2.5 cm, and peeled and chamfered. (2) Add 2.5 g of vitamin C to 5 kg of water, bran 10
About 2.8 kg of radish of (1) was boiled. 65 ° C
Hold for 10 minutes at 65 ° C for 10 minutes, 65-100 ° C
For 10 minutes, and kept in boiling state for 20 minutes. (3) The bran was washed off with tap water. 2. Preparation of yellowtail ara soup stock (1) Mara ara in boiling water.
The dirt was washed with cold water. (2) 20 g of ginger was added, and 2 kg of seasoning liquid was used to boil yellowtail ara for 30 minutes. I put on the drop lid. Seasoning liquid kelp dashi stock (1 bag) 8 g Thin soy sauce (15 tbsp) 240 g Mirin (4 tbsp) 72 g Liquor (4 tbsp) 60 g Granulated sugar (6 tbsp) 108 g Water was added to bring the total amount to 2 kg. (3) The broth was rubbed with cooking paper. 1,000 g of finished product. 3. Preparation of Injection of Radish (1) 2500 g of water and 150 g of liquor were added to half of the soup stock of (3) of 2 and the alcohol content was skipped. 4. Manufacturing pouch-packed radish (1) Standing pouch with 1 (3) radish 2
200 g of the injection liquid of (1) of 3 pieces were put, and the opening was heat-sealed and sealed with a hot plate. (2) Steam pressure sterilization full water cooling system, 115 ° C, 53
Minute sterilization was performed. The Fo value at this time was 9.40. 5. Marbling of yellowtail alama and canned food production (1) Aramama was cut into large pieces (7 cm x 5 c
m). (2) Yellowtail sickle 2.4k with plenty of boiling water
It was marbling g. (3) The No. 7 can was filled with 3 pieces (about 180 to 195 g) of the yellowtail and kama of 5 (1) and 50 g of the liquid was added. A can lid was covered and vacuum winding (45 cmHg) was performed. Injection liquid Mouth soy sauce (40 tbsp) 720 g Tamari soy sauce (10 tbsp) 180 g Granulated sugar (25 tbsp) 450 g Sake (10 tbsp) 150 g Kombu soup stock 8 g Sugar was added to make a total amount of 1500 g. (4) Steam pressure sterilization It was sterilized by a full-water cooling system at 115 ° C. for 80 minutes. The Fo value at this time was 7.35. 6. Set packaging (1) Canned stewed yellowtail prepared in 5 and retort pouch cooked in radish soup prepared in 4 are put together in a single paper box on which the dish arrangement example is printed and sealed. . 7. Evaluation This cooked food set was stored at 37 ° C for 4 weeks, then the can and pouch were taken out of the outer box, opened, and the radish and yellowtail stewed on the same plate, warmed in a microwave oven for 3 minutes, and observed for appearance and When I tasted it, the daikon radish was lightly boiled in white and the yellowtail was thick, while the yellowtail was thick. In conventional cooked foods, radish and yellowtail are boiled together, so if you add a proper seasoning to the radish, the radish will have a strong taste, and if you cook it lightly, the yellowtail will be unsatisfactory. However, in the present example, the elegant Kansai-style yellowtail radish as described above was provided by boiling it separately.

Example 2 (boiled beef and potatoes in tomato) Stir-fried vegetables for Sofrit (onions, celery, carrots fried and boiled in olive oil) (1) Peel onions. 4845g (2) Peel carrots. 2133g (3) Trimming celery. After trimming 790 g (4) After peeling, chop onion and chop with a food processor. (5) After peeling, cut carrots into pieces and chop them with a food processor. (6) After chopping the celery roughly, chop it with a food processor. (7) Grind olive oil in a wok and add onion.
3932 g, carrot 2133 g, and celery 721 g were put, and it stir-fried for about 4 hours until it became a fox color. Meanwhile, add a little olive oil. The total oil is 131g. (8) The weight of the fried vegetables after heating was 1442 g. 2. Roasted beef (1) 3015 g of beef (harami) was prepared. (2) 30 g of salt and 0.5 g of pepper were mixed with meat and kneaded. (3) Olive oil was spread over a frying pan and baked in high power over browns in 6 batches. The total amount of olive oil used was 10 tablespoons. (4) 300g of white wine was made into frampe. (5) Baked meat is ready. (6) The broth produced during baking was chilled in the refrigerator after being heated to solidify and remove the fat, and then the meat extract was precipitated. 3. Preparation of sauce (1) 801 g of fried vegetables was subdivided into another container, and 14 g of salt and 0.3 g of pepper were mixed. (2) 1 to 2255 g of commercially available tomato sauce (without taste)
It was concentrated to 321 g. (3) 500 g of concentrated tomato sauce was added to the stir-fried vegetables of (1) to prepare a sofrit for canning beef. 4. Preparation of Canned Beef with Tomato (1) 80 g of sauce was put in a No. 7 can. (2) Furthermore, 2 pieces of baked beef were added. (3) A can lid was put on and a double winding was performed with a vacuum winding machine. At this time, the gauge pressure of the vacuum chamber of the winding machine is 6
It was 2 kPa. (4) Steam pressure sterilization full water cooling system, come up 1
It took 5 minutes and sterilized by heating at 118 ° C. for 63 minutes. The Fo value at this time was 7.72. 5. Blanching potatoes (1) Peeled potatoes. 3420 g → 2635
g (2) After peeling, potatoes were cut into pieces. (3) 5 L of ion-exchanged water added so that the ascorbic acid concentration was 0.05% and the calcium lactate concentration was 0.1% was heated to 65 ° C. (4) Pour the potatoes into the solution at 65 ° C,
Hold at 65 ° C for 20 minutes. Then, the potatoes were taken out and boiled for 10 minutes with separately prepared boiling water. The weight of boiled fish was 2660 g. 6. Preparation of boiled potato sofrit (1) To 641 g of stir-fried vegetables, 250 g of concentrated tomato sauce made in (2) of 3 was added, and 53 g of meat extract made in (6) of 2 was further added. ) 50 g was mixed, 19 g of salt and 0.6 g of pepper were added, and the mixture was further heated and concentrated. After concentration, 16 bags of sofrit for potato could be prepared. (2) Three pieces (about one piece) of potatoes were put into a transparent standing pouch with a content capacity of 300 g. (3) Add 60 g of sofrit sauce. (4) The opening was heat-sealed and sealed. (5) Come-up 2 with steam type isobaric sterilization full water cooling system
After taking a minute, it was sterilized by heating at 115 ° C. for 59 minutes. The Fo value at this time was 8.62. 7. Set packaging (1) Combine the canned beef with tomatoes prepared in 4 with the potato sofrit-boiled retort pouch prepared in 6 into a single polyethylene film outer bag with the dish arrangement example printed on the outside. Housed and sealed. 8. Evaluation This cooked food set was stored at 37 ° C for 4 weeks, then the can and pouch were taken out from the outer bag, opened, and the beef tomato stew and the potato sofrit stew were placed in the same container and microwaved for 2 minutes 30 After heating for 2 seconds and observing the appearance and tasting, the potatoes were not boiled down and the textures of beef and potatoes remained respectively, and a volume-like Italian dish was obtained.

Example 3 (Boiled Chicken Tsukune and Turnip) Making Canned Chicken Tsukune (1) Grated 3 onions (855 g). The amount of onion after squeezing with bleaching was 190 g. (2) Grated 30 g of peeled ginger. It was squeezed with bleaching to make 20 g of squeezed juice. (3) 1740 g of minced chicken and 1 grated onion
90 g, 20 g ginger juice, 220 g grated whole egg, 18 g salt (1% of meat), 0.17 g pepper, 2 cups bread crumbs (90 g), 10 tablespoons potato starch (60 g) I matched it. 2052 total
It was g. (4) About 20 to 25 g of dango was prepared, dropped in boiling water, and blanched. (5) Boiled with the seasoning liquid for 10 minutes. The broth was used as the injection liquid. Seasoning liquid composition: 4 kg of water, 72 g of light soy sauce, 72 g of thick soy sauce, 60 g of sake, 36 g of mirin, 1 dashi stock
0 g and 2 g of salt were boiled. The total amount was 3890 g. (6) Fruit No. 7 can was filled with 4 Tsukune and 35 g of boiled soup prepared in (5). (7) A can lid was put on, a vacuum winding machine held the chamber vacuum at 90 kPa for 5 seconds, and then double winding was performed. (8) Steam pressure sterilization with full water cooling, 118 ° C, 1
Heat sterilized for 8 minutes. The Fo value at this time was 7.61. 2. Preparation of boiled retort pouch including turnip (1) 15 turnips (total amount of 2690 g) were peeled thickly, and 1095 g of peeled turnips were cut into two pieces. 10
It was blanched at 0 ° C. for 10 minutes. 480 g of the root mira stem (5 to 6 cm) was blanched at 100 ° C. for 3 minutes. (2) A retort pouch was filled with 3 cut turnips, about 5 stems, and 30 g of boiled tsukune soup, and the opening was heat-sealed. (3) Steam type constant value sterilization full water cooling system at 115 ° C, 4
Heat sterilized for 1 minute. The Fo value at this time was 8.14. 3. Set packaging (1) Canned chicken meatballs prepared in 1 and the boiled retort pouch containing the turnip prepared in 2 are put together in a single polypropylene sheet-molded container with the dish serving example printed on the outside. A polypropylene lid was put on and sealed. 4. Evaluation This cooked food set was stored at 37 ° C for 4 weeks, then the can and pouch were taken out from the outer bag, opened, and the chicken tsukune soup and turnip soup were placed in the same container and microwaved for 3 minutes. After heating and observing the appearance and tasting, there was no collapse of both Tsukune and turnip, and if you put the turnip and chicken in one can, it would be too soft to obtain normally, the texture of the turnip is sufficient. There was a taste and it was easy to enjoy authentic homemade dishes.

The embodiments of the present invention have been described above.
The present invention is not limited to the above embodiment, and various modifications can be made. For example, as a dish to which the present invention is applicable, in addition to the above-mentioned examples, fried canned mackerel and tomato paste vegetables boiled mackerel tomato boiled with retort pouch set, pork simmered canned and bamboo shoot vegetable boiled. Braised pork with retort pouches, canned fish fillets and vegetable sauce with pouches as an accessory such as Udo and burdock Boiled fish, grated fish fillet with grated radish pouches, ground meat curry Firm vegetable curry set with canned and eggplant curry boiled pouch, chicken vegetable cream boiled with canned chicken soup and vegetable cream boiled pouch, canned sardine simmered and green peas boiled pouch set Examples include stir-fried green peas. Further, in the above embodiment, the sealed container is described as a combination of canned food and retort pouch,
Canned products and canned products, or a combination of retort pouches and retort pouches may be used. Further, the number of sealed containers to be set is not limited to two and may be three or more. For example, one container having meat as contents and two containers having vegetables as contents may be combined to form a set.

[0022]

EFFECTS OF THE INVENTION According to the present invention, processed products containing fish meat, shellfish or livestock meat, which are the main ingredients for cooking, and processed products containing vegetables, which are an auxiliary material, are filled in separate containers. After sealing, it was heat sterilized under different temperature and time conditions suitable for each food, so using the existing canned food and retort pouch food manufacturing equipment instead of complicated manufacturing equipment, It is possible to provide a cooked food in a container, which has a good quality such as appearance, form and taste.
In addition, the food is heat-sterilized in a sealed container, so it can be distributed and stored at room temperature. In addition, by putting these into a single packaging container as a set, consumers and consumers can take out each of the contents from the container at the time of enjoying, and put them together in one container for a short time in a microwave oven or the like. By heating it, you can enjoy authentic homemade dishes with a freshness and color that are not possible with conventional canned foods and retort foods, without any hassle.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) B65D 81/34 B65D 81/34 UF term (reference) 3E067 AA11 AB04 AB08 AC06 BA04B BA07C BA13B BB11B BB14B BB16C BB25B EA17 EA32 EB27 FA03 FC01 GC02 GD02 4B021 LA05 LA13 LA14 LA30 LA32 LW02 LW03 LW04 4B035 LC11 LE11 LG32 LG42 LG43 LP01 LP16 LT16

Claims (2)

[Claims] 1. A container in which a processed food containing fish meat, shellfish or livestock as a main ingredient is filled and sealed in a container and then heat sterilized, and a processed food containing vegetables as a main ingredient is a container separate from the container. A cooked food set in which a food packaged in a sealed container which has been filled and sealed, and then heat-sterilized is housed in a single packaging container. 2. The cooked food set according to claim 1, wherein the container is a metal can and the separate container is a retort pouch.