JP2007244363A - Method for setting prepared food material having function as cook book, set food, and container for the set food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for setting prepared packaged food materials, substitute for a cook book, preventing even a person who is not good at cooking or a child who cooks for the first time from making a mistake in a cooking procedure, having a teaching material element, reducing time to cook, facilitating salinity adjustment for home original and a lifestyle disease measurement, and enabling measuring an amount of water with a container body or a package of the packaged food materials, to provide a food material set, and to provide a container for the food material set. <P>SOLUTION: This method for setting the prepared food materials and seasoning in the container body comprises a series of means of arranging each the food materials and seasoning in the container body from the top in the order of taking out so as to take out each the food materials and seasoning according to a cooking procedure from the beginning of cooking, and arranging on a first place of taking out of each cooking process, a cooking procedure manual of remarks such as timing of charging the food materials or the seasoning, boiling time, and a next process, and in the case that there are remarks of last cooking such as steaming or reheating after boiling, arranging the cooking procedure manual on the last place in the container body after charging. The set food and the container set with a measuring means allowing to measure an amount of water with the used container are each provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method of setting a prepared food having the function of a cookbook in which a food such as side dishes and prepared vegetables and seasonings are set in a container according to a cooking procedure, a set food and a container thereof.

  A set of conventionally prepared foodstuffs is made by sealing and packaging udon and cut vegetables and liquid or powdery seasonings, as exemplified by pan-baked udon set in an aluminum foil pan, adding water and cooking only Many things that can be eaten at are sold.

  In addition, soup is set with main ingredients such as frozen noodles and vegetables, etc., and it is just squeezed in boiling water such as instant noodles such as chilled foods and instant noodles such as dried noodles that can be prepared by thawing and heating with a stove or microwave There are many easy-to-cook items such as can be made.

  And, on the background where these many ingredients such as the above simple cooking are provided, there is a lack of time to cook, and the circumstances of the side to cook such as cooking is not good, and easy cooking is carried out and eats on the contrary Disturbance of is also pointed out.

  Also, when people who can cook a little try new dishes, they can make while looking at a cookbook, but it is difficult for those who can not cook or who are not good to make a cookbook while looking at cookbooks, and kitchen knives can not be used well Many also said that there was no time to attend a cooking class again.

  Therefore, according to the prior art, the green onion base material including cabbage etc., green onion, auxiliary food material group and the like are separately added to the respective containers of the outer container 1, middle container 2 and inner container 3 There is a packed green onion pack for each package. (For example, refer to patent document 1)

  Furthermore, there is a packaging container in which a strip 3 is provided in the transparent container 1 so that the cut food 2 can be easily taken out from the transparent container 1. (For example, refer to patent document 2)

  In addition, there is a fresh food container and a fresh food storage method which are composed of the inner bag 1 and the outer bag 2 and suppress the growth of bacteria suitable for storing fresh food such as cut vegetables. (For example, refer to Patent Document 3)

  Japanese Utility Model Application Publication No. 5-70294   Japanese Patent Application Laid-Open No. 11-79157   Patent Document 1: Japanese Patent Application Laid-Open No. 2003-339309

  In recent years, as part of proposing the importance of food and education to the country, the Food Education Basic Law has been enacted to emphasize the importance of food again, but in contrast to this, instant food, frozen food, and preprocessed foods. Kit food packed in containers (kit food is recently taken up in magazines <Nikkei Trendy December 2005 page 24> etc.), and in the same line as the set food expressed in the present application, the set food is in advance Express what is set in a predetermined order, hereinafter referred to as a set food in the present invention) and many chilled foods having a content similar to that of the kit food, etc. Loving, hand-made dishes, such as heating or pouring hot water in a microwave oven, are disappearing, and are represented by fast food. Others to be eaten easily fast that, there is also a stream that runs counter to the recommendations of the food education.

  This trend is not only the pursuit of food neglect and simplicity, but also the number of housework assistants in childhood is less at study for entrance examinations, and as a result, people can not cook and can not cook, and many people are not good at cooking. An indirect factor is also suggested.

  In this way, along with changes in the social environment, simplicity is given priority over the importance of hand-made dishes, while on the other hand, the importance of food education has been proposed, and considering this again, simple solutions can be accepted as solutions now accepted. The challenge is to provide food that is both sexy and has a hand-crafted feel, people who can cook, and people who can easily do it regardless of people who are not good at cooking.

  So, if you look at the traditional cooking methods again, it is almost determined by the preparation and cutting of the ingredients such as cutting food, heating and watering, heating time and timing of food input and seasoning, and those who are not good at cooking master these It was not easy, and it was not easy to increase the repertoire from complicated procedures.

  In addition, in recent years, what is marketed by packing vegetables such as cut and pre-processed is boiled and cooked for busy people, and only seasoning is convenient, but for those who are not good at cooking, it is boiled and cooked, It can not be said that the seasoning can be easily understood, but rather, it is a factor that the poor sense of being said that the cooking is bad is greater, and that cooking can not be done, because it stumbles from the pretreatment to the later seasoning.

  And there are many things that can not be adjusted in taste, and it is recommended that the above-mentioned food education be used daily or continuously, as it is good for temporary use, because there are many things that can not be adjusted in taste. Besides, it can not be called home cooking, so-called home cooking.

  In light of the above-mentioned circumstances, what is said that it can be eaten as it is simmered as it is representative of pan-baked udon which is marketed at present is convenient, busy and useful when you can not take time, but such dishes for daily meals Then, it can not be said that it is a hand-made dish, and from the perspective of the family, there is no excuse for criticizing it as a home-cooked dish, and it was not possible to adjust the seasoning for lifestyle-related disease measures such as salt restriction.

  In addition, frozen foods, instant noodles, etc. are written on the back of the package, but there are few people who make them while reading, but rather they are usually more complete than they can be made without reading. It is a seasoning that there is no room for making, and it is also a problem to appear in the daily menu at home as mentioned above, and it is temporarily added to the number of items or used temporarily. Was the food to

  In addition, although the above-mentioned conventional pack for returning green onions of Patent Document 1 described above is delicious and convenient such as exhibiting unique taste of the maker, the material is randomly placed in the container regardless of the cooking procedure. If you do not make it while reading detailed procedures, you can not make it the same way to anyone as intended by the proposing side, and target people who cook to some extent on a daily basis. There were people who hadn't cooked at all, but the proposed flavorful green onion was not set for anyone to make.

  Furthermore, Patent Document 2 is intended to simply and easily take out the food from the transparent container 1, and the procedure for taking out the food is not to obtain the effect of facilitating the hand cooking.

  Furthermore, Patent Document 3 suppresses the growth of bacteria suitable for preserving fresh foods such as cut vegetables in fresh food containers, and does not individually package food according to the procedure of cooking.

  Therefore, from the above, there are many commercial food products that can be easily made, but there is no proposal for homemade food that can be made in earnest at home, and food that can be uniquely seasoned by each home, and people who are not good at cooking However, there is nothing that can be easily hand-made home-cooked food, for example, it is common to make while looking at the cookbook, but for people who are not good at cooking, it would be cumbersome if it is made from scratch while looking at the cookbook So, it was very time-consuming, it was not possible to cook it, and it was not possible to do that every day, often relying on traditional foods or ready-to-eat general dishes.

  Such a situation loses the taste of home, the so-called taste of plump, becomes uniform taste in any home or region, and is contrary to food education, and the taste unique to the home is busy every day In order to save extra time and effort, and to make cooking easy at home's own taste, set food has long been awaited.

  In addition, as a teaching material that can be used for cooking education, such as people who are not good at cooking or children who are cooking for the first time, there is no proposed set food alternative to a cookbook capable of gradual cooking training, and use as a cookbook or cooking training materials, In the home, you can learn the fun of making basic dishes with parents and children, and you can easily make it delicious, and by arranging it for your own seasoning from here, you can connect to the unique taste of each home, the so-called plump taste Food was long awaited.

  In addition, high blood pressure in lifestyle-related diseases is said to have salt restrictions, and there are no general commercial foods that support salt restrictions in the seasoning, and at present, we are cooking at each home under the guidance of a dietitian at a hospital etc. It has been long awaited that it is a set food for general sale and can easily adjust saltiness etc. for lifestyle-related disease measures such as salt restriction.

  In the present invention, in order to effectively achieve the above-mentioned problems, as the first solution means, in setting the pretreated food and the seasoning in the container, each food and the seasoning are cooked from the beginning of the cooking Place in the container body from the top in the order of removal, and place the cooking procedure manual of the precautions such as the timing of cooking or cooking and the next process, so that it can be taken out according to the procedure, at the beginning of each cooking process. After cooking and cooking, if there are any final notes on cooking such as steaming or reheating, follow the cooking procedure according to the series of means placed at the end of the container where the cooking procedure was finished. By setting the prepared food with the function of the cookbook set in order from the top, even people who can or can not cook the dish are stored in the container in order. The ingredients are taken out, since it is a procedure only in cooking, such as cook was charged, such as in the pot, and with that can be easily cooked without mistake even in weak and novice cuisine.

  In addition, the second solution is to set food as a set food using the method of setting the prepared food having the function of the cookbook of the first solution, and sequentially insert and cook without considering the cooking procedure. You can get a set of food that is ready to be cooked.

  In addition, the third solution means that the container or packaging package of the used food or seasoning is provided with a measuring means such as a scale capable of measuring water to be cooked, so that the food or seasoning is added. After that, the amount of water and the like required in the container body or the packaging package is measured, which eliminates the need for extra appliances and saves the time for cooking.

The present invention can obtain effective effects by the respective means described above, and in particular, the food and sugar used for cooked vegetables, fish, meat and the like such as cut of the first invention, etc. According to the characteristics of the seasoning such as salt, soy sauce, spices, etc. Individually packaged or packaged individually packaged together and packaged, and in the method of setting the respective foodstuffs and the respective seasoning in the container body, the cooking starts In order to be able to take out each food and seasoning from the top to the end according to the cooking procedure, place in the container body from the top in taking order and put in the timing of feeding of the food or seasoning, cooking time and the next process etc. Preparation instructions for precautions are placed at the beginning of each preparation process, and after cooking and cooking, there are preparation instructions for preparation instructions such as reheating after steaming or immersion of taste. If are that by a series of means for positioning the cooking instructions to the end of the input has ended container body,
Foods and seasonings such as sugar, salt, soy sauce and spices that are used in side dishes such as vegetables, fish, meat and other dishes that have been pretreated such as cut in the container of the second invention are matched to their respective features In each food material and each seasoning for packaging individually packaged or individually packaged together, by setting using the setting method according to claim 1,
The set food containers can be prepared without thinking about the recipe, especially by putting them in a pot in order from the inside of the body, so people who are not good at cooking, children who want to learn cooking or children who cook for the first time, etc. There is an element, and it is a set food that can be easily prepared regardless of the cooking procedure, with a sense of convenience and handmade feeling, regardless of people who can cook and people who are not good at cooking.

  In addition, cooking materials are pre-processed beforehand, and cooking is put in according to the procedure, and seasoning is set with standard seasoning, and all you have to do is just put in and simmer unless you adjust it. Because even people who can not take it can cook easily, it takes less time and effort to cook side dishes and so on, making it possible to shorten the cooking time.

  Furthermore, since the seasonings are individually set in advance so that seasonings can be adjusted, home-made seasonings can be used to make freshly prepared homemade dishes, and standard seasonings to home-made seasonings can optionally be made, thereby leaving them to children It does not take time and effort for the taste unique to the family, such as the taste of plum, and it leads to the fact that cooking can be used to learn how to use the seasoning and seasoning unique to the family.

  In addition, since the above-mentioned seasoning is set so that it can be adjusted arbitrarily, adjustment of seasoning for lifestyle-related disease measures, such as salt restriction, can be easily performed, and also the dietitian's It can also be provided as a set food for lifestyle-related disease measures that can be simplified in each home without relying on guidance.

In addition, by providing the used container body or packaging package of the food or seasoning of the third invention with a weighing means such as a scale capable of weighing water to be cooked, etc.
Since the amount of water necessary for cooking and the like can be measured by the container body or packaging package after the food or seasoning has been added, it is possible to cook quickly and save time, since no extra equipment such as a measuring cup is required.

  In addition, there is no need to wash and tidy up extra measuring cups and the like, and the time for cooking can be further reduced, thereby making it possible to provide a set food container that can be simplified and not complicated even by people who are not good at cooking. . Therefore, from these facts, the present invention has significant effects in practical use.

  An embodiment of the present invention will be described based on the drawings. In FIG. 1, 1 is a set food of an example meat and potato, and the set food 1 of the meat and potato is a general home-made standard meat and potato stew. In cooking, the cooking procedure is illustrated as three steps of a general cooking procedure, and is set in a three-tiered process from the upper first to the lower third.

  Therefore, as shown in FIG. 1 and FIG. 2, the container 3 of the set 2 at the top of the first stage is formed in the shape of a saucer of a shallow cylinder, and a bowl-like portion 4 is formed on the upper peripheral portion.

  Also, the container 6 of the second-stage set 5 forms a bowl 4a substantially similar to the first-stage container 3, and the difference is that the upper opening of the container 6 has a slightly larger bottom depth, and the upper end More slightly, the stepped portion 7 is formed in the lower portion.

  Furthermore, the container 9 of the third-stage set 8 forms a bowl-like portion 4b substantially similar to the second-stage container 6, and the difference is that the upper opening of the container 9 is slightly larger than the container 6 At the bottom, the stepped portion 7a is formed at a deeper position, and the stepped portions 7 and 7a are in contact with the container 3 and the container 6, respectively, and form a three-tiered structure.

  Thus, in the container 3 of the set 2 at the top of the first stage shown in FIGS. 1 and 2, the cooking procedure manual 10 of the first stroke and the salad oil 11 and the beef 12 are stored at the bottom thereof. .

  And in the second-stage container 6, the cooking procedure manual 10a for the next second stroke at the top, the lower part of the second stage, onion 13, the lower part of partition plate 14 and potato 15, and the lower part of partition plate 14a and its part The carrot 16 is stored at the bottom.

  And furthermore, in the container 9 of the third row, the cooking procedure manual 10b of the third step at the top and the lower part thereof are the sugar 17 for seasoning, the extract 18 for seasoning, the salt 19, the soy sauce 20, the mirin 21 and The lower end of the procedure manual 22 and the lower end thereof are stored.

  Therefore, when making meat and potatoes with the set food 1 of one example of meat and potatoes, take out the cooking procedure manual 10 of the first stroke from the container 3 of the set 2 of the first stage at the top, and according to the cooking procedure manual 10, salad oil Add 11 and beef 12 to the pan and cook for the first step.

  According to the cooking procedure manual 10, "take the salad oil in a pan and cook the beef so that the salad oil is heated and then light red meat remains. If the beef sticks to the pan, place the pan on a wet cloth and stick If the color of the beef changes, please put the vegetables as per the second-stage cooking procedure.

  Subsequently, in the second set 5, the second cooking procedure manual 10 a is taken out at the top of the container 6, and according to the cooking procedure manual 10 a, vegetable onions 13, potatoes 15, carrots 16 are partitioned 14, Put in the pan while removing 14a.

  According to the cooking procedure manual 10a, “If beef is added to the extent that red meat remains, put onions of vegetables, potatoes, and carrots into a pan while removing the partition plate, lightly fry it as it is, and the potato has a slight sense of transparency And, at the mark of this vegetable container, measure 2 cups of water.

  Here, with regard to the above-mentioned "measure 2 cups of water at the mark of this vegetable container.", This vegetable container 6 is stepped so that it can be used as a measuring cup as shown in FIG. Part 7 is used as a mark of weighing, and the "2 cups of water" mentioned above is the pouring of water up to the stepped part 7 and its two servings.

  Furthermore, according to the cooking procedure manual 10a, “boil it down to medium heat and simmer for about 10 minutes while taking the batter. Simmer until the potato sticks a little bit with potato. If the potatoes simmer, the third step of the next process Please put seasoning etc. according to the cooking procedure of the book. ”It is described, and so on, the set 5 of the second stage is finished in the second process, and the next process becomes the set of the third stage .

  Subsequently, in the third set 8, the next cooking procedure manual 10 b is taken out at the top of the container 9, and according to the cooking procedure manual 10 b, sugar 17 for seasoning, seasoning broth 18, salt 19, soy sauce 20, mirin 21 is put into the pot in order, and this becomes the seasoning of standard intensity.

  And as above, according to the cooking procedure manual 10b, "When potatoes are boiled, seasoning sugar, seasoning soup, salt, soy sauce, and mirin are all added to become standard seasoning, and adjust according to taste. This Boil for a further 15 to 20 minutes, simmer until simmer slightly while mixing occasionally.

  In addition, below the seasoning taken out, there is a procedure manual for finishing 22. According to the procedure manual for finishing 22 "If the boil is a little bit small, add soy beans 23 at the end and mix it once and stop the fire." It is described that, at the final finish, the string beans 23 are added, and the set 8 of the third row is finished up to this point, and the cooking is completed.

  In addition, if there is a note after the end of cooking, or a useful note, for example, speaking of the above, "After cooking, turn off the heat, put a little time after reheating, and the soup gets soaked in the potato while it cools It is preferable to put a note such as “It can taste better” and put it in the bottom of the last container 9, but illustration is omitted.

  Thus, the other embodiment shown in FIG. 4 is substantially the same as the above-described three-tiered embodiment, except that the first-tier set 2, the second-tier set 5 and the third-tier set 8 are horizontally elongated. The partitions, which can be taken in three places in the container body 24, are set in a state where the sets 2, 5 and 8 are continuously arranged in a line, and the content and configuration are the same.

  The contents of the sets 2, 5 and 8 are the same as the first row set 2 from the left in FIG. 4 and the cooking procedure manual 10, salad oil 11 and beef 12 are set, and the next is the same as the second row set 5 and cooked Procedure manual 10a, onion 13 of vegetables, potato 15, and carrot 16 are divided by partition plates 14 and 14a, and the right end is the same as set 8 of the third step in cooking procedure manual 10b, sugar 17 for seasoning, soup for seasoning 18 , Salt 19, soy sauce 20, mirin 21 and procedure manual 22 for finishing, and green beans 23 are stored.

  In addition, the said Example illustrated meat and potatoes as an example, and the cooking method, cooking procedure manual 10, 10a, 10b, the partition plates 14 and 14a, the capacity | capacitance of the containers 3, 6, and 9 and the size according to the type of other side dishes. The order of arrangement, etc., is changed in various ways according to the depth, the procedure, and the procedure, but illustration is omitted individually.

  It is a front sectional view of an example of the present invention.   It is the front sectional view which developed the example of the present invention.   FIG. 6 is a front cross-sectional view of the container 6;   It is a perspective view of the principal part cross section of the other Example of this invention.

Explanation of sign

1 set of meat and potatoes food 2 first set 3 containers 5 second set 6 containers 8 third set 9 containers 10, 10a, 10b, cooking procedure manual 11 salad oil 12 beef, 13 onions, 15 potatoes, 16 ginseng , 23 green beans 17 sugar, 18 miso soup, 19 salt, 20 soy sauce, 21 mirin 24 containers.

Claims (3)

  Foods used for side dishes such as cut vegetables, fish, meat etc. and seasonings such as sugar, salt, soy sauce, spices etc. are individually packaged or individually packaged according to their characteristics In the method of putting together and packaging each food material and each seasoning in the container body, the food materials and the seasoning can be taken out according to the cooking procedure from the beginning to the end of the cooking, arranged in the container body from the top in the taking out order. At the same time, the cooking procedure sheet for precautions such as feeding timing of the food or seasoning, cooking time and the next process is placed at the beginning of each cooking process, and after cooking, steaming or taste If there is a cooking procedure manual such as the last notes on cooking such as reheating after being soaked, it is important to use a series of means to place the cooking procedure at the end of the container where the feeding is finished. Set method of mise en place food material with a cookbook of functions with.   Food and vegetables used for prepared vegetables, fish, meat and other dishes such as cut etc. in the container body and seasonings such as sugar, salt, soy sauce, spices etc. individually packaged or individually according to their respective features A set food of a ready-to-use food having a function of a cookbook characterized by being set using the setting method according to claim 1 in each of the food and the seasoning for collectively packaging what is packaged.   The cooking container according to claim 1 or 2, characterized in that the used container body or packaging package of the foodstuff or the seasoning is provided with a weighing means such as a scale capable of weighing water to be cooked and the like. A set of prepared food containers for food.

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