JP2010017136A - Methods for producing and cooking heated dish - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide methods for producing and cooking heated dish, enabling the delicious heated dish using fish or meat as an ingredient to be produced and cooked easily by utilizing a microwave oven at a restaurant, a lunch provider, a daily dish store or the like, and preventing seasoning from boiling over from a container even when the seasoning and raw meat are inserted into the container and microwave oven heating is carried out. <P>SOLUTION: The methods for producing and cooking the heated dish include inserting the raw meat covered with starch and/or grain flour into the container filled with the seasoning having ≤10 Pa s viscosity, and carrying out the heating and cooking by the microwave oven. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention is a cooking method and a cooking method for cooking a cooked dish that makes it easy to make a delicious cooked dish using ingredients such as fish and meat stock in a restaurant, a bento shop, a side dish shop, etc. The present invention relates to a method for producing a cooking dish and a cooking method in which a seasoning liquid and raw meat are poured into a container and the seasoning liquid is not spilled out of the container even when microwave heating is performed.

There are cooking dishes such as stewed dishes that use fish and meat stocks as ingredients. In order to make these dishes delicious, it is necessary to bring out the preferable texture and taste of the raw materials such as fish and meat by appropriate heating. If the heat treatment is insufficient, the raw part remains, and if the heat treatment is excessive, the tissue becomes hard or simmers and does not provide a preferable texture. Such cooking is not only time-consuming to make seasoning liquid in a pan etc., but when actually cooking, it is necessary to cook while adjusting the heat, so you can leave the place during cooking Absent. Therefore, it has been desired to provide a method for easily making these heated dishes at restaurants, lunch boxes, side dishes stores, and the like.

As processed foods from which cooked foods can be obtained easily, conventionally, packaged foods that are prepared by sealing a previously cooked stewed dish in a container and performing a retort treatment are commercially available. Such packaged foods can be stored for a long period of time because the containers are already filled with cooked foods, and are suitably heated in a microwave oven for 30 seconds to 1 minute at restaurants, lunch boxes, side dishes stores, etc. It is easy to provide cooked food that is sufficient for people. However, since the retort process takes excessive heat, if the pre-cooked food is stored in a container and retort processed, and heated again when eating, the meat tissue may become harder or boiled. There was a problem that the texture of the material was easily damaged. For this reason, even if the cooked food is packed in a container and retort-processed to produce a packaged food, the taste is limited.

By the way, Patent Document 1 (Japanese Patent Application Laid-Open No. 2006-44708) proposes a cooking bag in which a cooking material such as fresh food is sealed in a steam-permeable cooking bag provided with a zipper. When this cooking bag is cooked for several minutes in a microwave oven, fresh food is first heated by microwave oven cooking without being subjected to retort treatment, so that it can be expected to cook without sacrificing its texture. Therefore, if the technique of the cooking bag of Patent Document 1 can be applied to cooking using fish or meat stock as an ingredient, a cooking dish using fish or meat stock or the like can be easily manufactured in a microwave oven without using a pan or the like. Can be convenient.

JP 2006-44708 A

Actually, the present inventors put the seasoning liquid and raw meat into a microwave-cookable container and performed microwave cooking, and the seasoning liquid was boiled by boiling of microwave heating due to components derived from raw meat. There was a problem that the container was filled with bubbles and the seasoning liquid spilled out from the opening of the container.

The present invention is intended to solve such problems, so that delicious cooked dishes using fish, meat stock, etc. as ingredients can be easily made at restaurants, lunch boxes, side dishes stores, etc. A cooking method and a cooking method for a heated dish in which a seasoning liquid and raw meat are put into a container and the seasoning liquid is not spilled from the container even if the microwave heating is performed. The purpose is to provide.

As a result of diligent research to achieve the above-described object of the present invention, the present inventors put raw meat coated with starch and / or flour into a container filled with a seasoning liquid having a viscosity of 10 Pa · s or less. Then, by cooking with a microwave oven, it was found that the boil of bubbles during microwave oven cooking was suppressed and spilling was prevented, and finally the present invention was completed.

That is, the present invention relates to a method and a method for producing a heated dish in which raw meat coated with starch and / or flour is placed in a container filled with a seasoning liquid having a viscosity of 10 Pa · s or less and cooked in a microwave oven. Provide a method.

According to the present invention, since raw meat sprinkled with starch and / or flour is put into a container filled with a seasoning liquid having a viscosity of 10 Pa · s or less and microwave heating is performed, seasoning during microwave heating Liquid spillage can be suppressed. For this reason, in restaurants, bento shops, side dishes shops, etc., delicious cooked dishes using fish or meat stock can be easily produced using a microwave oven.

Hereinafter, the manufacturing method and cooking method of the heating dish of this invention are demonstrated in detail. In the present invention, “%” represents “mass%” and “part” represents “part by mass” unless otherwise specified.

The raw meat used in the present invention is not particularly limited, and raw meat such as beef, pork, chicken, duck, mutton, horse meat, or rabbit meat, and raw meat such as perch, salmon, mackerel, octopus, squid, Examples include raw meat from seafood such as clams, lobsters, and mussels. In addition, as these raw meats, frozen products may be used after being thawed. It is preferable to cut the thickness of the raw meat to 0.1 to 4 cm when heating the microwave so that cooking with a microwave oven can be performed without unevenness. Further, if necessary, it can be subjected to a pretreatment such as soaking in a seasoning liquid to add a seasoning.

On the other hand, the seasoning liquid of this invention makes it possible to obtain a heated dish using meat only by adding raw meat and heating it with a microwave oven. The seasoning liquid only needs to contain a seasoning for seasoning the meat to be put into the container. Examples of such a seasoning include salt, sugar, soy sauce, miso, mayonnaise, ketchup, sauce, Examples include vinegar, extracts of animals and plants, amino acids, sodium glutamate and the like. Further, as the seasoning liquid of the present invention containing such a seasoning, specifically, for example, a Western-style seasoning liquid such as a cream sauce, a Japanese-style seasoning liquid such as a simmering seasoning liquid, a Chinese-style seasoning liquid Chinese-style seasoning liquid. As the seasoning liquid used in the present invention, a commercially available seasoning liquid can be used. For example, a retort product or a seasoned liquid obtained by thawing a frozen product can be used. In addition, you may mix | blend ingredients with these seasonings.

The seasoning liquid used in the present invention has a viscosity of 10 Pa · s or less, so that meat added later can be seasoned. When the viscosity is higher than the above range, the meat is not seasoned since the seasoning liquid is not added to the meat added later. The viscosity is preferably 8 Pa · s or less, more preferably 5 Pa · s or less, from the viewpoint that the meat is easily seasoned. The lower limit of the viscosity is preferably 0.1 Pa · s or more since the viscosity of the seasoning liquid to some extent can be eaten deliciously by attaching to the meat when eaten after cooking in the microwave.

The viscosity was measured using a BH type viscometer when the viscosity was less than 0.375 Pa · s under the conditions of a product temperature of 60 ° C. and a rotation speed of 20 rpm. 1, when it is 0.375 Pa · s or more and less than 1.5 Pa · s, the rotor No. 2, 1.5 Pa · s or more and less than 3.75 Pa · s. 3, 3.75 Pa · s or more and less than 7.5 Pa · s, rotor No. 4. When the rotor speed is 7.5 Pa · s or higher, the rotor No. 5 is a value obtained by reading when the rotor has rotated 3 times after the start of measurement. When ingredients are included in the seasoning liquid, the seasoning liquid is passed through a 10-mesh mesh and the ingredients removed are measured.

For the adjustment of the viscosity of the seasoning liquid of the present invention, it is preferable to use starch because the effect of suppressing the boiling of the seasoning liquid during microwave cooking can be easily obtained. As the starch, for example, raw starch such as wheat starch, corn starch, potato starch, rice starch, tapioca starch, pregelatinized starch obtained by subjecting these raw starch to pregelatinization, and wet starch heat treatment by conventional methods Wet heat starch, and further, raw starch, cross-linked starch, oxidized starch, etherified starch, esterified by conventional methods, such as cross-linking treatment, esterification treatment, etherification treatment, oxidation treatment, etc. Examples include processed starch such as starch. Among these starches, wet-heat-treated starch or processed starch can be preferably used from the viewpoint that it is possible to impart a preferable property that the sauce is easily entangled with the ingredients. In addition, the usage-amount of starch should just mix | blend the quantity required for the viscosity of a seasoning liquid to become the said viscosity, Specifically, Preferably it is 0.1-10 mass% of a seasoning liquid, More preferably, it is 0.00. 5 to 5% by mass.

As the container used in the present invention, various containers capable of cooking in a microwave oven can be used. Examples of such a container include a heat-resistant resin molded container, a standing pouch with a gusset on the bottom surface, a gusset bag with a gusset on the bottom surface and side surfaces, and a four-side seal bag. In addition, these containers have a sealing function for sealing the container after the ingredients are added and before cooking in a microwave oven, and a steam venting mechanism for discharging steam outside the container during microwave cooking. Is preferred. Examples of the container having such a sealing function and a steam venting mechanism include a zipper pouch that can be cooked in a microwave oven, and the zipper pouch is commercially available.

The method for producing and cooking a cooked food according to the present invention is characterized in that raw meat coated with starch and / or flour is put into a container filled with a seasoning liquid and cooked in a microwave oven. Thus, boiling when cooking with a microwave oven is suppressed, and spilling is prevented. On the other hand, when the starch or flour is not sprinkled on the raw meat, or when the starch or flour is simply put into the container without being sprinkled on the raw meat, the boiling-up suppression effect due to boiling cannot be sufficiently obtained. In addition, if you put the raw meat sprinkled with starch or flour into the container first and then add the seasoning liquid, the starch or flour sprinkled on the raw meat will be washed away by the seasoning liquid that was added later, and the boiling-up suppression effect due to boiling Is not preferred because it tends to be difficult to obtain.

Here, there is no restriction | limiting in particular as starch which sprinkles raw meat, What is necessary is just to use the starch mentioned above. There is no restriction | limiting in particular as grain flour, Specifically, grain flours, such as wheat flour, buckwheat flour, rice flour, etc. are mentioned, for example. In the present invention, among these, it is preferable to use starch because the effect of suppressing spillage is more easily obtained.

Moreover, there is no restriction | limiting in particular as a method in which the said starch and flour are sprinkled on raw meat, For example, starch and flour are put into a bat etc., raw meat is put in the powder, it is taken out, and extra powder is hit by hand. It is sufficient to make starch and flour adhere to the entire surface of the raw meat. The amount of starch or flour to be sprinkled on raw meat depends on the surface area of raw meat, but the total amount of starch and flour is preferably 1 to 30 parts by mass, more preferably 3 to 10 parts by mass with respect to 100 parts by mass of raw meat. It is.

In the present invention, with respect to the volume of the seasoning liquid to be filled in the container, it is preferable to reduce the filling amount of the seasoning liquid to be filled in the container in order to prevent spilling when cooking with a microwave oven. On the other hand, even if the filling amount is too small, the added raw meat and the seasoning liquid are not easily entangled and tend not to be cooked well. Therefore, for example, when a pouch having a zipper part is used as a container, it is preferable to fill the pouch with the sauce so that it becomes 10 to 40% of the maximum sealed filling volume of the pouch. From the viewpoint that the effect of preventing spillage is more easily obtained, the filling amount of the sauce is preferably 10 to 35%, more preferably 10 to 30% of the maximum sealed filling volume of the container. The maximum sealed filling volume of the pouch in the present invention is the maximum volume that can be sealed and filled in the pouch when the zipper part of the pouch is closed, and the measurement of the maximum sealed filling volume is, for example, the full amount of the pouch. It can be performed by filling and sealing with fresh water and measuring the volume of fresh water in the pouch with a graduated cylinder or the like.

As described above, in the present invention, raw meat sprinkled with starch or flour is put into a container filled with the seasoning liquid, but the seasoning liquid used for cooking is prepared in advance and can be cooked in a microwave oven. If it is stored in a container-packed seasoning liquid, it is convenient to produce a cooked dish by simply putting raw meat into the container of the container-packed seasoning liquid and heating it in a microwave oven. . Such a container-packed seasoning liquid can be stored for a long time if it is sterilized or frozen after it is packed. Moreover, when the commercially available various seasoning liquids are filled in a container that can be cooked in a microwave oven, the commercially available products can be used as they are. That is, a commercially available container-packed seasoning solution is opened, and raw meat coated with starch or flour is put into the container.

Subsequently, the container into which the seasoning liquid and raw meat sprinkled with starch or flour are preferably sealed and placed in a microwave oven for cooking. In the microwave cooking, the preferred texture and flavor of the added ingredients are extracted by heating, and at least the seasoning liquid boils from the point of seasoning the meat, specifically, the seasoning liquid and the added ingredients. It means that the heating is preferably equivalent to 600 W × 3 minutes or more per 300 g in total. Here, 600W × 3 minutes equivalent is the product of output wattage and time, such as 6 minutes for an output of 300W, 4.5 minutes for an output of 400W, and 2.25 minutes for an output of 800W. It is to perform microwave oven heating above the condition calculated by conversion so that the values of are the same. If the total amount of seasoning liquid and ingredients is 600 g, for example, microwave heating is performed so that the product of the output wattage and time is twice that of 300 g. It should be noted that the conventional microwave heating for simply heating the retorted cooked food or the like is not performed under normal boiling conditions, and in this case, the cooked food is not boiled and boiled by microwave cooking. Therefore, the above-mentioned problem of spilling does not occur. The upper limit of the heating condition may be a condition in which the meat that has been put in a boiling state is cooked appropriately, specifically, depending on the type and amount of the meat that has been added, The heating conditions may preferably be equal to or less than the output of 600 W × 20 minutes per 300 g of the added ingredients.

When cooking in a microwave oven, it is not always necessary to heat the microwave oven in a state where all of the raw meat is immersed in the seasoning liquid, and cooking in the microwave oven may be performed in a state where a portion of the raw meat is not immersed in the seasoning liquid. . In this case, the raw meat is not only directly heated by microwave heating, but is also heated by the steaming effect by the generated steam. The generated steam is discharged from the steam release mechanism.

As described above, delicious cooked dishes using fish, meat stock, etc. can be made. And after cooking, the cooking dish in a container is put on a plate. Even if the dishes are unevenly seasoned in the container, the seasoning liquid and the meat are moderately agitated by opening the dish in the container on the plate, so that the uneven seasoning of the dishes is eliminated.

Hereinafter, the present invention will be specifically described based on examples and the like.

[Example 1]
(1) Manufacture of seasoning liquid The raw materials shown in Table 1 were prepared. Next, these blended raw materials were put into a pan, heated with stirring, and allowed to reach a certain temperature (90 ° C.) to obtain a seasoning liquid. The viscosity of the seasoning liquid was 0.2 Pa · s (60 ° C.).

(2) Manufacture of container-packed seasoning solution Next, 150 g of the seasoning solution obtained is a stand-up pouch with a zipper having a vapor venting mechanism consisting of a weakened seal part and a notch (pouch size: length 220 mm × width 140 mm × folding (gusset) 40 mm) , Material: (Pouch) Polyester / Polyamide / Unstretched Polypropylene, (Zipper) Polypropylene, Maximum Sealable Capacitance Capacity: 820 mL) Filled and sealed in a container filled with seasoning liquid (150 mL) in the pouch Got.

(3) 150 g of cod (2 pieces of raw fillet having a thickness of 2 cm) was prepared as an ingredient to be added to the cooking pouch by a microwave oven. Starch (raw potato starch) was put into a bat, and cod was taken out from the starch, and the excess starch was dropped by hand, and starch was applied to the entire surface of the cod. The amount of starch applied to the cod was 5 parts by mass with respect to 100 parts by mass of cod. Then, the zipper of the container-packed seasoning liquid of (2) was opened, the cod sprinkled with starch was added, the zipper was closed again, and cooking was performed in a microwave oven (600 W × 7 minutes). After cooking, the zipper was opened and the contents were opened on a platter. In addition, even if the seasoning liquid during the microwave heating boiled, foam did not boil on the liquid surface.

The stew of the obtained cod was very delicious, with the cod cooked softly and not crumbled.

[Example 2]
In Example 1, the cod was cooked in the same manner except that the starch was replaced with the wheat flour. In addition, the quantity of the flour sprinkled on the cod was 6 mass parts with respect to 100 mass parts of cod. In addition, the seasoning liquid during heating in the microwave boiled and bubbles boiled up on the liquid surface, but the height at which the bubbles boiled up was 20 mm or less from the liquid level, and there was no problem. .

The stew of the obtained cod was very delicious, with the cod cooked softly and not crumbled.

[Comparative Example 1]
In Example 2, boiled cod was obtained in the same manner except that the cod was not sprinkled with flour.

[Comparative Example 2]
After opening the zipper of the container-packed seasoning liquid produced in Example 1 (2), 150 g of cod used in Example 1 and 9 g of flour are sequentially put into the container, the zipper is closed again, and cooking is performed in a microwave oven. (600W x 7 minutes), and boiled cod was obtained.

[Test Example 1]
In Examples 1-2 and Comparative Examples 1-2, the following evaluation criteria evaluated the state of the seasoning liquid during the microwave heating at the time of cooking with a microwave oven. The results are shown in Table 2. What is rated as A or B rank is a level with no practical problem.

<Evaluation criteria for the state of the seasoning liquid during microwave heating>
Evaluation rank Contents A: Although it is boiling, bubbles are not boiling on the liquid level.
B: Boiled and bubbles were boiled on the liquid level, and the height at which the bubbles boiled is 20 mm or less from the liquid level.
C: Bubbles are boiled and boiled on the liquid surface, and the height at which the bubbles are boiled is a height exceeding 20 mm from the liquid surface.
D: Boiled and bubbles boiled on the liquid surface, and most of the head space in the pouch was filled with bubbles and finally spilled from the opening for venting the pouch (note that the bubbles boiled up) The height is more than 20 mm from the liquid level).

As can be seen from Table 2, in Examples 1 and 2 in which raw meat sprinkled with flour was put into a container filled with seasoning liquid and cooked in a microwave oven, boiling when cooking in a microwave oven Was suppressed and spilling was prevented. On the other hand, in Comparative Example 1 in which the flour was not sprinkled on raw meat or in Comparative Example 2 in which the flour was simply put into a container without being sprinkled on raw meat, the boiling-up suppression effect due to boiling was not sufficiently obtained. . Moreover, Example 1 using starch was preferred because the effect of suppressing boiling by boiling was more easily obtained.

[Example 3]
(1) Manufacture of seasoning liquid The raw materials shown in Table 3 were prepared. First, these blended raw materials were stirred and mixed with a mixer to obtain a raw material mixture. Next, the obtained raw material mixture was charged into the heated double kettle and heated to 90 ° C. with stirring to obtain a cream sauce. The viscosity (60 ° C.) of the cream sauce was 3 Pa · s.

(2) Production of container-packed seasoning solution Subsequently, the obtained cream sauce is filled and sealed in a stand pouch with a zipper in the same manner as in Example 1, and the container-packed seasoning in which cream sauce (150 mL) is filled in the pouch. A liquid was obtained.

(3) 150 g of raw chicken breast cut into bite-sized pieces (about 3 cm square) was prepared as an ingredient to be added to the cooking pouch using a microwave oven. Starch (corn starch) was put into a vat, chicken was put into the starch and taken out, and the starch was sprinkled on the entire surface of the chicken so that excess starch was dropped by hand. The amount of starch sprinkled on the cod was 4 parts by mass with respect to 100 parts by mass of chicken. Then, the zipper of the container-packed seasoning liquid of (2) was opened, chicken meat sprinkled with starch was put in, the zipper was closed again, and cooking was performed in a microwave oven (600 W × 7 minutes). After cooking, the zipper was opened and the contents were opened on a platter. In addition, even if the seasoning liquid during the microwave heating boiled, foam did not boil on the liquid surface.

The resulting chicken stewed in cream was very delicious with the chicken being boiled softly and not crumbled.

Claims (4)

A method for producing a heated dish, characterized in that raw meat sprinkled with starch and / or flour is placed in a container filled with a seasoning liquid having a viscosity of 10 Pa · s or less, and cooked in a microwave oven. The method for producing a heated dish according to claim 1, wherein the input amount of raw meat is 0.1 to 5 parts by mass with respect to 1 part by mass of the seasoning liquid. The manufacturing method of the heating dish of Claim 1 or 2 which heat-cooks with the microwave oven on the conditions equivalent to 600Wx3 minutes or more per total 300g of contents. A cooking method for cooked food, characterized in that raw meat sprinkled with starch and / or flour is put into a container filled with a seasoning liquid having a viscosity of 10 Pa · s or less and cooked in a microwave oven.