JP2006094815A - Daily dish having just-prepared flavor and lunch having the daily dish therein - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To profitably provide a daily dish which gives a rich fragrance and a just produced flavor, when heated in a microwave oven, and to profitably provide a lunch having the daily dish therein. <P>SOLUTION: This daily dish having a just prepared flavor and a juicy touch is characterized by receiving cooked or semi-cooked foods 11 in a container bag 1 having a water- and oil-resistant inner surface, having a self-supporting property and capable of being permanently folded, folding away its opening portion to wrap the foods, sealing the folded portion with a seal label 13, and then heating or semi-cooking the daily dish 16 packed in the container bag with a microwave oven, when eaten. The daily dish is received in a lunch box together with boiled rice or the like to obtain a lunch. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a side dish having a freshly prepared flavor obtained by heating in a microwave oven. Furthermore, it is related with the side dish which has a freshly-scented fragrance. In addition, it relates to a bento box containing such side dishes.

Traditionally, the side dishes and lunch boxes provided by convenience stores mainly consist of side dishes such as grilled meat, grilled sea bream, fried fish, potato salad, vegetable salad, and other side dishes. It wasn't always possible.
In addition, lunch boxes sold at convenience stores are stored at low temperature or frozen until consumers purchase them in consideration of preservation and hygiene, and they are heated in a microwave oven at the time of purchase.

In such a conventional lunch box, the above-mentioned prepared food and rice are usually packed together in a container that combines a tray and a lid that does not deform when heated by a microwave oven.
In addition, for foods that are not suitable for heating, such as urine and raw vegetables, a part of the container is equipped with a shielding material that shields electromagnetic waves from the microwave oven, and may be selectively heated according to the food stored. Proposed. (Patent Document 1)
JP 2000-355376 A

  However, with the diversification of lifestyle habits, especially dietary habits, the use of convenience stores has expanded rapidly, and the number of middle-aged and elderly people as well as the elderly has increased as users. For this reason, not only the traditional side dishes and lunch boxes mentioned above, but also a side dish that has a flavor similar to freshly prepared side dishes that are succulent and fragrant, and bento boxes that contain such side dishes are now required. It is coming.

  An object of the present invention is to economically provide a side dish having a fragrance and a more freshly prepared flavor when heated by a microwave oven, and a lunch box containing such a side dish.

  The present invention wraps and wraps a cooked or semi-cooked food in a container bag that is water- and oil-resistant on the inner surface and is self-supporting and can be creased. By heating or semi-cooking with a microwave oven in a state where the inside and outside of the container bag can be ventilated, it is possible to obtain the above-mentioned desired side dish or a bento box containing such a side dish.

According to the present invention, it is possible to economically obtain a side dish having a more freshly prepared flavor and a lunch box containing such a side dish. Further, by heating in a microwave oven, a flavor close to freshly prepared can be obtained, and a fragrant side dish with a good aroma and a bento box containing such a side dish can be easily obtained. Furthermore, in the case of bento, it is possible to maintain the unique taste of each side dish without being mixed with the scent or scent of other side dishes.

The inner surface of the container bag 1 is water resistant and oil resistant, and is usually a stretched polypropylene film (0PP), a polyester film (PET), a polybutylene terephthalate film (PBT), a polyethylene film (PE) and other plastic films 2. It is good to use. In addition, when a material such as heat seal is used, a container bag is easier to make and easier to use. Furthermore, when PBT is used, a product having high heat resistance of about 260 to 280 ° C. can be obtained, but generally 0PP is easy to use.

This container bag 1 has the property that it is self-supporting and can be creased. Such a property may be obtained only by the plastic film 2 forming the inner surface, but it is usually more easily obtained by laminating the paper / cloth 3 on the outer surface of the plastic film 2. For such paper / fabric 3, paper-like materials such as thin paper, Western paper such as sulfated paper, Japanese paper, cloth, non-woven fabric, and thin warp wood can be used.

The outer surface of the paper / cloth 3 is preferably covered with a plastic film 4. As such a plastic film, the plastic film forming the inner surface of the container bag 1 described above can be used, but it may be the same combination as the inner plastic film or a combination of different ones. Further, since the plastic film 4 on the outer surface is not necessarily required to be a water-resistant or oil-resistant material, various plastic films can be used.
If the outer surface of the plastic film 4 is matted, it is possible to obtain one having a good appearance and feel.

The above-mentioned plastic film 2 on the inner surface side should have a thickness of about 5 to 40 μm, preferably about 15 to 30 μm. The paper / fabric 3 has a basis weight of about 7 g / in the case of paper. ^{m 2} ~50g / m ^2, preferably better to about ^{14g / m 2 ~30g / m 2} . Further, the outer plastic film 4 may have a thickness in the same range as the inner plastic film, but may have an appropriate thickness that allows the container bag to be self-supporting and foldable.

In the figure, a stretched polypropylene film (OPP) having an inner surface 2 of 20 μm, a thin paper having a basis weight of 21 g / m ² is used for the paper / fabric 3, and a surface of 25 μm of the outer surface 4 is matted. OPP) is used. Using this, the folded pleat 5 is made on one side, the other side is opened 6, both ends are heat-sealed 7, and the folded pleat 5 is widened to form the bottom 8 of the container bag 1. Since the container bag is self-supporting and can be creased, this state can be maintained, and the state in which the opening 6 is expanded as the upper opening 9 can be maintained.

From the upper opening 9 of the container bag 1, the cooked or semi-cooked food 11 is stored.
The above cooked or semi-cooked foods include chicken, pork, beef, lamb and other meats, fish, shellfish, seaweed, kneaded fish and other fish, vegetables, mushrooms and other vegetables, udon, buckwheat, macaroni, spaghetti, rice noodles There are various foods using various materials such as processed products of other grains, cheese, yogurt and other dairy products, eggs and processed eggs.
For example, chicken-flavored wine flavored with chicken as a main ingredient, chicken plum boiled with pork and beef as main ingredient, stewed hamburger with pork, beef and chicken, salmon as main ingredient with fish Chanchan-yaki, steamed salmon and clams with wine, sea bass with balsamic sauce, and roll cabbage as a food mainly made of vegetables, pork and beef, and various types of foods with a lot of juice.

  After the food is stored in the container bag 1, if the heat seals 7 at both ends are gripped and pulled on both sides, the upper opening 9 becomes narrower, so the upper opening 9 side is bent twice toward the bottom 8 side. In this way, it can be folded and sealed in the state. A sealed label 13 is stuck on the center of the sealed one, and the sealed state can be maintained.

Since the liquid stored in the container bag 1 does not flow out or ooze out from the food and the container bag 1 is self-supporting, it can maintain the brazed state. The upper portion 14 of the food bag 11 does not hang down on the food 11 stored therein, and an appropriate space 15 is maintained between the upper surface of the food 11 and the upper portion 14 of the container bag. The food inside does not stick to the top of the container bag.
Such side dishes 16 in the container bag 1 can be sold refrigerated or frozen in that state.

  When the side dish 16 in the container bag 1 is heated by changing the heating time with a microwave oven according to the refrigerated or frozen state, the food stored with the heating is warmed, and water vapor is generated from the food inside. Accordingly, the upper part of the bag swells, but since the seal label 13 does not swell any further, the increased moisture is transferred to the bottom part of the container bag and naturally falls to the bottom. There is no such thing as dripping and dropping on the food that has been.

  And since the water vapor | steam which became excess in the container bag by the said heating will escape to the outside naturally through the upper folding part 12 of a container bag, the water | moisture content of a foodstuff does not burst, but a water | moisture content of a food container It does not ooze out of the bag or leak out of the container bag.

  The contents of the heated side dish are not visible directly because some of the above use paper in the container bag, and what kind of side dish is as if you were eating a cooked food I wonder if I can peel off the seal label 13 and open the container bag 1, and if I extend the folding part 12 at the upper part of the container bag, the upper opening 9 will open greatly, and the scent of the food at that time will be even more appetizing Then, while watching the contents of the food, you can taste the side dish that has a lot of succulent flavor and has a freshly cooked flavor.

In this case, if a notch 17 is provided in the heat seal 7 so that the upper part 14 of the container bag can be cut off, the food inside can be obtained by removing the upper part after heating and opening. The container bag is not in the way and the stored food becomes easier to eat.
Moreover, about the half-cooked food, if it heats by changing overheating time according to the grade of a half-cooking, final cooking will be finished and it can be tasted as a food with a freshly prepared state flavor similarly.

FIG. 5 shows a part of the container bag 1 provided with a band-shaped see-through portion 18 so that food stored in the container bag can be seen through from the outside. Such a container bag can be suitably used when, for example, it is better to positively show the contents of the food, for example, when storing foods that are beautifully colored. The fluoroscopic part can be formed in an appropriate shape according to food or the like.

Moreover, such a container bag 1 can also seal the upper opening 9 by heat sealing. In such a case, a portion that is not heat-sealed is provided in the upper opening portion, and when the container is heated in a microwave oven, the inside and outside of the container bag are ventilated so that the expanded water vapor in the container bag goes out. It is good to be in a possible state. Further, when the entire upper opening 9 is heat-sealed, it is preferable that a part of the upper opening 9 can be cut off when heated by a microwave oven.
When the upper part of the heat-sealed container bag is long or large, it may be appropriately folded as described above.

It is more preferable that the food stored in the container bag described above is used together with a material that is easily volatilized by the heating. Examples of such easily volatile materials include alcoholic beverages such as wine and sake, fats and oils such as butter, margarine and sesame oil, seasonings such as vinegar, miso and soy sauce, spices, flavors and other materials. These materials can be used alone or in combination depending on the type of food.

When using these materials, when these materials spread throughout the food in the sealed container bag due to heating in a microwave oven, the fragrance component is fragrant and the container bag is opened. First, the scent stimulates consumers' appetite and can further improve the flavor of freshly prepared side dishes.
In addition, when foods such as butter 19 and margarine are provided in a state where they are placed on the food, they are melted by heating and spread throughout the food, and a fresh aroma and flavor are further felt. Can be made.

  The side dish 16 wrapped in the container bag 1 is packed in a tray 20 together with rice 21 and other secondary foods 22, covered with a lid 23, wrapped in a wrap film 24 to be a lunch box 25, and refrigerated or frozen. However, in such a case, when the rice 21 and other supplementary foods 22 that are packed together are warmed by the microwave oven at the time of eating, the side dish 16 wrapped in the container bag is also heated to a fresh state. It is good to do so.

In the lunch box 25 shown in FIGS. 6 to 9, the side dish 16 wrapped in the container bag 1 is placed in the large storage part of the tray 20 having the storage part divided into three, and the rice 21 is put in the middle storage part. The small storage part is filled with corn dressing, seasoned with carrots and potatoes, and the food 21 is placed on top of the rice 21 with an autumnal-shaped vinyl halan 27, a pickle 28, and a transparent lid 23 Covered with a wrap film 24, and attached soy sauce 29 is attached.
The side dish 16 wrapped in the container bag 1 is this butter-flavored grilled rice cake, but since the side dish is wrapped in a container bag and the contents are not known, on the wrap film 24 on the lid 23 side, A display label 30 is added and displayed, showing the state of the contents of the vegetables wrapped in the container bag.

(Example 1)
[Chicken herb grilled wine-flavored side dish]
1. 100 g of chicken leg is soaked in a solution of 100 ml of water, 0.5 g of herb, 0.5 g of salt, 0.2 g of pepper and 0.8 g of pH adjuster for 3 hours, then oiled on an iron plate and baked at 240 ° C. for 7 minutes. .
2. Dissolve 10 g of sugar, 0.5 g of salt, 10 g of butter, 0.2 g of pepper, and 0.8 g of pH adjusting agent in 100 ml of water, put a crinkle carrot, and boil for 10 minutes.
3. Dissolve 1 g of salt, 2 g of pepper, and 0.8 g of pH adjuster in 100 ml of water, add corn, and boil for 7 minutes.
4). The baked chicken was placed in a container bag similar to that shown in FIG. 4 with an inner surface of 20μ OPP film, laminated with 21 g / m ² thin paper on the outer side, and further covered with a 25 μm matte OPP film. Add peach meat, 2 boiled crinkle carrots, 20 g of corn, 20 g of solid butter, 10 ml of wine-type cooking liquor, 0.5 g of basil, fold up the top of the container bag and stick a seal label at the center. Did.
5. The side dish wrapped in this container bag was stored at 20 ° C. for 20 hours. Then, it was heated in a 1.6 KW microwave oven for 25 seconds.
6). About the side dish after the said heating, evaluation was performed by the sensory test by five special panels. As a result, four out of five people evaluated that they had a flavor, aroma and juicy feeling close to those immediately after normal cooking.

(Example 2)
[Chicken herb grilled wine flavored lunch box]
1. The lunch box shown in the figure was filled with 200 g of white rice, the container bag was wrapped in the side dish of Example 1, covered with other by-products, covered with wrap film, and used as a lunch box.
2. This lunch was stored at 20 ° C. for 20 hours. After that, when heated in a 1.6 KW microwave oven for 40 seconds, a lunch with warm rice and the warm side dish of Example 1 was obtained.

(Example 3)
[Pureme Umeo-yaki-style side dish]
1. Add 1 g of ginger, 0.5 g of garlic, and 0.6 g of PH adjuster to 70 ml of water, and immerse three 35 g pork loin slices for 1 hour.
2. Apply oil to the iron plate and bake the soaked pork loin.
3. Add 50 g of onion and 40 g of cabbage, add 10 g of oil, 0.5 g of salt, 0.3 g of pepper, and 0.8 g of pH adjuster and stir for 6 minutes.
4). Bake 50g of the above onions and cabbage in a container bag similar to that shown in Fig. 4 with an inner surface of 20μ OPP film, 17g / m ² thin paper laminated on the outside, and 20μ PE film on top. 3 pieces of pork loin were put, 10 ml of sake-type cooking liquor and 3 g of ginger ginger were put on the meat, the upper part of the bag was folded, and a seal label was put on the center part and sealed.
5. The side dish wrapped in this container bag was frozen and stored for 48 hours. Thereafter, it was thawed and heated in a 1.6 KW microwave oven in 90 seconds.
6). About the side dish after the said heating, evaluation was performed by the sensory test by five special panels. As a result, three out of five people evaluated that they had a flavor and aroma that were close to normal cooking.

(Example 4)
[Plum Umeo-yaki-style lunch box]
1. The lunch box shown in the figure was filled with 200 g of white rice, the container bag wrapped with the side dish of Example 3 was put, covered with other by-products, covered with wrap film, and used as a lunch box.
2. This lunch was frozen and stored for 48 hours. After that, when it was thawed and heated in a 1.6 KW microwave oven, a warm rice and a bento with the warm side dish of Example 3 were obtained.

(Example 5)
[Boiled hamburger side dish]
1. Stir onion 100g in a kettle, add 50g of demiglace sauce and 0.8g of pH adjuster and simmer for 5 minutes.
2. Put 50g of hamburger in the demiglace sauce of the kettle and simmer for 10 minutes.
3. Stew the hamburger stewed with a net and put it in a bat to cool.
4). Take demiglace sauce into bat and cool.
5. In the container bag similar to that shown in FIG. 4, the hamburger was coated with an OPP film having an inner surface of 15 μm OPP film, 27 g / m ² of sulfuric acid paper laminated on the outer surface, and a 20 μm surface coated with matte OPP film. Demigrass sauce 80 g, red wine-style cooking liquor 10 ml, cut butter 5 g, and powdered cheese 5 g were put, the upper part of the bag was folded, and a seal label was affixed to the central part and sealed.
6). The side dish wrapped in this container bag was refrigerated at 7 ° C. and stored for 24 hours. Thereafter, heating was performed in a microwave oven of 1.6 KW in 30 seconds.
7). About the side dish after the said heating, evaluation was performed by the sensory test by five special panels. As a result, 4 out of 5 people evaluated that the flavor, aroma, and juiciness of sugar beet were close to that immediately after normal cooking.

(Example 6)
[Simmered hamburger lunch]
1. The lunch box shown in the figure was filled with 200 g of white rice, the container bag wrapped with the side dish of Example 5 was added, a transparent lid was added with other side foods, and further wrapped with a wrap film to make a lunch box.
2. This lunch was stored at 7 ° C. for 20 hours. After that, when heated in a microwave oven of 1.6 KW in 45 seconds, a bento with warm rice and the warm side dish of Example 5 was obtained.

(Example 7)
[Chanchan's chang-chan yaki-style side dish]
1. Add 50 g of salt, 0.1 g of pepper, and 0.4 g of pH adjuster to 50 ml of water, and soak 50 g of autumn salmon for 2 hours.
2. Apply oil to the iron plate and boil the pickled autumn salmon at 250 ° C for 5 minutes.
3. Fry 60g of onion with oil, 0.3g of salt and 0.5g of pH adjuster for 5 minutes.
4). Fry cabbage 40g with oil, 0.2g of salt and 0.3g of pH adjuster for 4 minutes.
5. Boil 30 g of frozen vegetable mix with 100 ml of water, 0.8 g of pH adjuster and 1 g of salt for 7 minutes.
6). Put the baked autumn salmon into a container bag similar to that shown in FIG. 4 with a 14 μm PET film on the inside, a 15 g / m ² thin paper laminate on the outside, and a 20 μm PE film on top. Put 30g of stir-fry and 20g of cabbage, sprinkle 10g of vegetable mix.
7). Furthermore, 10 ml of sake-type cooked liquor and 15 g of miso sauce were applied, 10 g of solid butter was placed, the upper part of the bag was folded, and a seal label was affixed to the central part and sealed.
8). The side dish wrapped in this container bag was stored at 20 ° C. for 20 hours. Then, it was heated in a 1.6 KW microwave oven for 25 seconds.
9. About the side dish after the said heating, evaluation was performed by the sensory test by five special panels. As a result, all the five people evaluated that the flavor, aroma, and juiciness close to normal cooking were exhibited.

(Example 8)
[Chang Chang Chang-yaki style lunch box]
1. The lunch box shown in the figure was filled with 200 g of white rice, the container bag wrapped in side dish of Example 7 was put, covered with other by-products, covered with wrap film, and used as a lunch box.
2. This lunch was stored at 20 ° C. for 20 hours. After that, when heated in a 1.6 KW microwave oven for 40 seconds, a bento with warm rice and the warm freshly prepared side dish of Example 7 was obtained.

(Example 9)
[Steamed crab and steamed wine with clams]
1. Add 0.3 g of salt, 0.1 g of pepper, and 0.3 g of pH adjuster to 30 ml of water, and immerse 30 g of straw in this for 2 hours.
2. Apply oil to the iron plate and bake the soaked rice cake at 230 ° C for 4 minutes.
3. Fry 60g of onion with oil, 0.3g of salt and 0.5g of pH adjuster for 5 minutes.
4). 10 g of PBT film on the inside, laminated with 30 g / m ² thin paper on the outside, and further covered with 10 μ PBT film, the container bag similar to FIG. Then, 20 g of clams were added, 10 g of white wine-style cooking liquor and 5 g of cut butter were added, and the top of the bag was folded and sealed with a seal label.
5. The side dish wrapped in this container bag was frozen and stored for 48 hours. Then, it thawed and heated in 90 seconds with a 1.6 KW microwave oven.
6). About the side dish after the said heating, evaluation was performed by the sensory test by five special panels. As a result, 3 out of 5 people evaluated that they had a flavor, aroma and juicy feeling close to normal cooking.

(Example 10)
[Steamed and clam wine steamed lunch box]
1. The lunch box shown in the figure was filled with 200 g of white rice, the container bag wrapped in side dish of Example 9 was put, covered with other side foods, covered, and further wrapped in wrap film to make a lunch box.
2. This lunch was frozen and stored for 48 hours. After that, when it was thawed and heated in a 1.6 KW microwave oven, a warm rice and a bento with the warm side dish of Example 9 were obtained.

(Example 11)
[Suzuki balsamic sauce sauce style side dish]
1. In 40 ml of water, 0.4 g of salt, 0.1 g of pepper and 0.3 g of pH adjusting agent are added, and 40 g of Suzuki is soaked for 2 hours.
2. Apply oil to the iron plate and bake the soaked Suzuki at 240 ° C for 4 minutes.
3. Boil 20 g of asparagus with 60 ml of water, 0.2 g of salt, and 0.1 g of pH adjusting agent for 4 minutes.
4). Fry 15g of pumpkin slices for 2 minutes.
5. In the container bag similar to FIG. 4, the baked sea bass is coated with an OPP film having an inner surface of 20 μm, a thin paper of 27 g / m ² laminated on the outer surface thereof, and further covered with an OPP film having a surface of 20 μm matted. Then, 20 g of boiled asparagus, 15 g of pumpkin slices, 10 g of olive oil, and 5 g of balsamic vinegar were put, the upper part of the bag was folded, and a seal label was attached to the central part and sealed.
6). The side dish wrapped in this container bag was refrigerated at 7 ° C. and stored for 24 hours. Then, it heated for 30 second with the microwave oven of 1.6KW.
7). About the side dish after the said heating, evaluation was performed by the sensory test by five special panels. As a result, 4 out of 5 people evaluated that the flavor, aroma, and juiciness of sugar beet were close to that immediately after normal cooking.

(Example 12)
[Suzuki's balsamic sauce sauce wind lunch]
1. The lunch box shown in the figure was filled with 200 g of white rice, the container bag wrapped in side dish of Example 11 was added, other side foods were added, a transparent lid was wrapped, and the wrap film was further wrapped to make a lunch box.
2. This lunch was stored at 7 ° C. for 20 hours. After that, when heated in a 1.6 KW microwave oven for 45 seconds, a lunch with warm rice and the warm side dish of Example 11 was obtained.

(Example 13)
[Roll cabbage side dish]
1. Boil 40 g of frozen roll cabbage in 80 g of tomato sauce.
2. Remove roll cabbage and cool.
3. Cool the stewed sauce.
4). In 100 ml of water, put 10 g of sugar, 0.5 g of salt, 10 g of butter, 0.2 g of pepper, 0.8 g of pH adjusting agent, put crinkle carrot and boil for 7 minutes.
5. A container bag similar to that shown in FIG. 4 having an inner surface of a 14 μm OPP film, a 35 g / m ² thin paper laminated on the outer surface, and a 15 μm surface covered with PE film, and the roll cabbage 40 g, crinkle carrot Two pieces, 70 g of sauce, 10 ml of white wine-style cooked liquor, and 5 g of solid butter were put, and the upper part of the bag was folded and sealed with a seal.
6). The side dish wrapped in this container bag was stored at 20 ° C. for 20 hours. Then, it was heated in a 1.6 KW microwave oven for 25 seconds.
7). About the side dish after the said heating, evaluation was performed by the sensory test by five special panels. As a result, all the five people evaluated that the flavor, aroma, and juiciness close to normal cooking were exhibited.

(Example 14)
[Roll cabbage lunch box]
1. The lunch box shown in the figure was filled with 200 g of white rice, the container bag wrapped in side dish of Example 13 was put, covered with other by-products, covered with wrap film, and used as a lunch box.
2. This lunch was stored at 20 ° C. for 20 hours. After that, when heated in a 1.6 KW microwave oven for 40 seconds, a box lunch with warm rice and a warm freshly prepared side dish of Example 13 was obtained.

It is a perspective view of the side dish which shows the Example of this invention. It is sectional drawing of FIG. It is a partially omitted sectional view showing a sectional structure of the container bag. 1 is a front view of a container bag wrapping a side dish. It is a front view which shows the modification of a container bag. It is a perspective view of the lunch box which shows the example of the present invention. It is sectional drawing of FIG. It is a perspective view of the state which removed the lid | cover of the lunch box of FIG. It is a perspective view of the state which opened the container bag of the side dish of FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Container bag 2 Plastic film of container bag inner surface 3 Paper and cloth of container bag 4 Plastic film of container bag outer surface 5 Folding fold part 6 Opening part 7 Heat seal part 8 Bottom part 9 Top opening 11 Food 12 Folding part 13 Seal label 15 Space above the container bag 16 Vegetables in the container bag 18 Transparent section of the container bag 20 Lunch tray 21 Rice 23 Lunch lid 25 Lunch box 30 Label

Claims (7)

  Cooked or semi-cooked food is water- and oil-resistant on the inside, is self-supporting, can be folded and wrapped in a container bag, and can be ventilated inside and outside the container bag when eating A freshly prepared side dish characterized by being heated or semi-cooked in a microwave oven.   The freshly prepared flavored side dish according to claim 1, wherein the container bag has a water-resistant and oil-resistant plastic film on the inner surface, and paper and cloth are laminated on the plastic film.   3. The container bag according to claim 2, wherein the inner surface is a water- and oil-resistant heat-sealable plastic film, paper and cloth are laminated on the plastic film, and the paper and cloth are further covered with a plastic film. Freshly prepared side dish as described.   The above-prepared or semi-cooked food is made of meat, fish, vegetables, processed cereal products, dairy products, processed eggs / eggs, and is succulent or simmered by heating Freshly prepared side dish according to any one of claims 1 to 3.   The freshly prepared flavored side dish according to any one of claims 1 to 4, wherein the cooked or semi-cooked food contains a material that tends to volatilize aroma by heating.   6. The material that easily volatilizes aroma by heating is at least one selected from wines, sakes such as sake, fats and oils such as butter and margarine, seasonings such as vinegar, miso and soy sauce, spices, and flavorings. Freshly prepared side dish as described.   A bento comprising the freshly-flavored side dish according to any one of claims 1 to 6 as a side dish for a lunch box.

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