JP2010017138A - Packaged liquid food for microwave cooking, and method for producing cooked dish using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a packaged liquid food for microwave cooking, enabling a user to easily make a delicious cooked dish using miso at home by using microwave heating, and preventing seasoning liquid from boiling up and overspilling by boiling even when cooking a package containing miso, ingredients and seasoning as it is with a microwave. <P>SOLUTION: This packaged liquid food for microwave cooking is obtained by filling and hermetically sealing a liquid food mixed with miso in a package followed by retort treating, and a cooked dish is obtained by charging ingredients into the package and cooking with a microwave. Seasoning liquid in the liquid food is mixed with starch and has a viscosity of 400-10,000 mPa s. Furthermore, miso to be mixed with the liquid food has a protein decomposition rate of ≥20%. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a microwave-cooked container-packed liquid food that enables a delicious cooked dish using miso to be easily prepared at home using microwave heating.

Heated dishes such as miso boiled are known as heated dishes using miso. Boiled miso is a simmered dish made using soup with miso. For example, cooking ingredients containing fat such as mackerel in boiled soup with miso can make a delicious dish with less persistent taste caused by fat. it can.

On the other hand, in recent years, there has been an increasing demand for retort foods that can easily provide dishes at home, restaurants, and the like. Because retort food is filled with cooked food already in a container, it is enough to serve people by heating it in a microwave oven for 30 seconds to 1 minute at homes, restaurants, lunch boxes, or prepared dishes. Cooked dishes can be easily provided, and they can be stored for a long time because they are heat sterilized by retort processing. Therefore, it is desired to provide such a retort food also in the cooking using the miso.

However, since the retort process takes excessive heat, depending on the ingredients, the pre-cooked food is stored in a container and retort processed, and when heated again, the color and scent deteriorate, Some water comes out. Moreover, the taste of miso permeates the ingredients excessively due to excessive heating by retort treatment, and the taste of the ingredients themselves is easily lost. For this reason, there is a limit to the deliciousness even when a cooked dish using miso is packed in a container and retort processed to produce a packaged food.

By the way, Patent Document 1 (Japanese Patent Laid-Open No. 2006-44708) proposes a cooking bag in which fresh food ingredients such as vegetables and meat and seasonings are sealed in a steam-permeable cooking bag provided with a zipper. ing. When this cooking bag is cooked for several minutes in a microwave oven, fresh food ingredients are heated for the first time by microwave cooking without being subjected to retort treatment, so the taste of miso soaks into the ingredients excessively. The taste of the material itself can be expected to be difficult to lose. Therefore, it is conceivable to apply the cooking bag described in Patent Document 1 to the above-described cooking using miso.

JP 2006-44708 A

Actually, in order for the present inventors to apply the cooking bag described in Patent Document 1 to the cooking using the above-mentioned miso, for example, the container is filled with a seasoning liquid containing mackerel and miso as ingredients. When cooking with a microwave oven started, the seasoning liquid boiled due to the boiling of the microwave oven, and the container filled with bubbles and the seasoning liquid spilled out from the opening for venting the container. .

The present invention is intended to solve such problems, making it easy to make delicious cooked dishes using miso using microwave heating, and further adding seasonings containing ingredients and miso An object is to prevent the seasoning liquid from boiling up and spilling out even when cooked in a microwave with the container containing the liquid.

As a result of diligent research to solve the above problems, the present inventors used miso having a proteolytic rate of a specific amount or more as miso, and further adding starch to adjust the viscosity of the seasoning liquid to a specific range. If you do, even if you cook with a microwave oven together with a container containing seasoning mixed with ingredients and miso, you will find that boiling of foam during microwave cooking is suppressed and spilling is prevented It was. And while the present inventors perform retort treatment by filling and sealing the seasoning liquid blended with the above-mentioned miso, the ingredients to be added are to be used by the consumer without performing retort treatment, If consumers add ingredients to a container filled with seasoning liquid containing miso at the right time and cook it in a microwave oven, the miso will moderately suppress the persistent and pungent flavors derived from the ingredients. In addition, it was found that delicious cooked foods in which the miso taste soaks into the ingredients excessively and the flavor of the ingredients themselves is not impaired can be easily obtained using microwave heating, and finally the present invention is completed. It came to do.

That is, the present invention is a microwave cooking container in which a liquid food is filled and sealed in a container and then retort-treated, and ingredients are put into the container and cooked in a microwave oven to obtain a cooked dish. It is a stuffed liquid food, wherein miso and starch are blended in the liquid food, the proteolytic rate of the miso is 20% or more, and the viscosity of the seasoning liquid in the liquid food is 400 to 10,000 mPa · s. A container-packed liquid food for microwave cooking is provided. In particular, it is preferable to use a pouch having a zipper part serving as a charging port for solid ingredients and a steam venting mechanism for discharging steam during cooking by a microwave oven.

Moreover, this invention provides the manufacturing method of the heating dish characterized by throwing an ingredient into the container of the above-mentioned microwave cooking container-packed food, and cooking by heating with a microwave oven.

The container-packed liquid food for microwave cooking according to the present invention can be easily cooked using miso by simply putting ingredients in the container and cooking the ingredients together with the liquid food in the microwave in the container. Obtainable. In addition, in the resulting cooked food, the miso flavor suppresses the persistent or peculiar flavor derived from the ingredients, and the miso taste soaks into the ingredients excessively and the flavor of the ingredients themselves is impaired. There will be no delicious cooking. Therefore, according to the container-packed liquid food for microwave oven cooking of the present invention, when there are restrictions on the number, skill, time, etc. of the cooker, for example, at home, restaurant, lunch box shop, side dish shop or business establishment meal Even so, delicious cooked dishes using miso on the table can be provided.

Hereinafter, the present invention will be described in detail with reference to the drawings. In each figure, the same code | symbol represents elements, such as the same or the same. In the present invention, “%” represents “mass%” and “part” represents “part by mass” unless otherwise specified.

Hereinafter, the present invention will be described in detail with reference to the drawings. In each figure, the same code | symbol represents elements, such as the same or the same. In the present invention, “%” represents “mass%” and “part” represents “part by mass” unless otherwise specified.

FIG. 1 is a perspective view of a microwave-cooked container-packed liquid food 1 according to an embodiment of the present invention. This container-packed liquid food 1 for cooking in a microwave oven is a container (hereinafter also referred to as a pouch) 10 made of a film material compatible with a microwave oven, filled with a liquid food 30 and sealed, and retort-treated. The ingredients 20 are sometimes put into the container 10 and cooked in a microwave oven.

First, the liquid food 30 which comprises the container-packed liquid food 1 for microwave cooking of this invention is demonstrated. The liquid food 30 is a liquid food in which miso is blended, and a heating dish using miso can be obtained simply by adding ingredients 20 to this and heating and cooking in a microwave oven. Such a liquid food 30 of the present invention may contain ingredients in addition to miso. The ratio of the seasoning liquid in the liquid food 30 is such that the ratio of the seasoning liquid to the liquid food is at least 30% or more so that the seasoning is appropriately entangled with the ingredients 20 charged in the container 10. Preferably, it is 50% or more. Here, the seasoning liquid refers to a liquid food 30 that has been removed by passing through a 10-mesh mesh.

The miso blended in the liquid food 30 of the present invention is a miso described in Japanese Agricultural and Forestry Standard (May 7, 2004, Ministry of Agriculture, Forestry and Fisheries Notification No. 1821), that is, soybean or soybean and rice, wheat, etc. Steamed cereals such as rice, wheat, etc., and added koji fungus culture, or soybeans cooked koji fungi, or rice, wheat, etc. It refers to a semi-solid product obtained by mixing salted food with a mixture of cooked food, fermenting and aging. By blending miso into the liquid food, it is possible to obtain a delicious cooked dish that suppresses, for example, a persistent flavor or a peculiar flavor derived from ingredients added later. The amount of miso blended depends on the food finally obtained, but from the viewpoint of obtaining a delicious cooked food by suppressing the unfavorable flavor of the ingredients to be added, preferably 1% or more, more preferably, for liquid food On the other hand, if the amount of miso blended is too large, the viscosity of the seasoning liquid will increase too much, and the liquid food will become difficult to get entangled with ingredients such as vegetables and meat put in the container, and the seasoning will become too thick. Since there is a tendency that the taste familiarity with the added ingredients tends to deteriorate, it is preferably 20% or less, more preferably 10% or less, with respect to the liquid food.

In the present invention, the liquid food 30 containing miso is used in this way. However, when the ingredients 20 are put into the container 10 filled with the liquid food containing miso and cooked in a microwave oven, the seasoning liquid becomes electronic. In the present invention, as a miso to be blended in a liquid food, proteolysis is caused because the container is boiled and cooked by boiling, and the container is filled with bubbles and spills from the opening of the steam release mechanism 17 of the container. Use miso with a rate of 20% or more. Here, the proteolysis rate of miso is a value represented by the following equation.
Proteolysis rate (%) = formol nitrogen / total nitrogen × 100
The formol nitrogen is a value measured by the formol titration method, and the total nitrogen is a value measured by the Kjeldahl method. As will be described later, it is necessary to add a specific thickening material to the liquid food to obtain a specific viscosity. In the present invention, by using miso having a specific proteolytic rate, ingredients are added. Therefore, the boiling-up suppression effect when cooking with a microwave oven is obtained.

On the other hand, when miso having a decomposition rate smaller than the proteolytic rate is used, boiling of the seasoning liquid during cooking in the microwave oven is not suppressed. On the other hand, the proteolytic rate is preferably 40% or less because the taste of miso becomes uncomfortable even if the degradation rate is too high.

The miso having a proteolysis rate of 20% or more used in the present invention is not particularly limited. For example, a mixture of steamed soybeans, koji, salt, etc., is aged by the conventional method until the proteolysis rate is reached. What is necessary is just to use. In addition, when using a commercial product, red miso is relatively matured and tends to have a high proteolysis rate. Therefore, the proteolysis rate of red miso is examined, and the proteolysis rate is 20%. The above may be used. Further, in the present invention, it is sufficient that the proteolysis rate of the whole miso to be blended is 20% or more. May be used in combination.

Further, the liquid food of the present invention has a viscosity of 400 to 10,000 mPa · s by adding starch in addition to blending miso with the specific proteolytic rate. In the present invention, by using miso having a specific proteolysis rate as described above, and adjusting the seasoning liquid to a specific viscosity with starch, an effect of suppressing boiling when adding ingredients and cooking with a microwave oven is obtained. It is done. On the other hand, when the viscosity of the seasoning liquid is lower than the above range, or when the viscosity is adjusted to the above range with, for example, xanthan gum instead of starch, the effect of suppressing boiling of the seasoning liquid during microwave cooking is sufficiently obtained. I can't. On the other hand, when the viscosity of the seasoning liquid is higher than the above range, the liquid food is less likely to get entangled with ingredients such as vegetables and meat put into the container, and it is difficult to season the ingredients.

The viscosity of the seasoning liquid of the liquid food 30 of the present invention is preferably 500 mPa · s or higher, more preferably 700 mPa · s or higher, more preferably 700 mPa · s or higher, from the viewpoint that the effect of suppressing the boiling of the seasoning liquid during microwave cooking is more easily obtained. Preferably it is 1000 mPa * s or more. On the other hand, the viscosity is preferably 8000 mPa · s or less, more preferably 5000 mPa · s or less, from the viewpoint that the liquid food can be easily entangled with the ingredients 20 newly introduced into the container and easily seasoned. is there.

It should be noted that the viscosity of the seasoning liquid is the viscosity of the seasoning liquid obtained by passing the liquid food 30 through a 10-mesh mesh and removing the ingredients, using a BH viscometer at a product temperature of 60 ° C. and a rotation speed of 20 rpm. When it is less than 375 mPa · s, it is rotor No. 1, when it is 375 mPa · s or more and less than 1500 mPa · s. When it is rotor No. 2, 1500 mPa · s or more and less than 3750 mPa · s, it is rotor No. 3, 3750 mPa · s or more and less than 7500 mPa · s. When rotor No. 4 is 7500 mPa · s or more, rotor No. 5 is used, and the value obtained from the reading when the rotor is rotated three times after the measurement is started.

Examples of the starch for adjusting the viscosity of the seasoning liquid include raw starch such as wheat starch, corn starch, potato starch, rice starch, and tapioca starch, pregelatinized starch obtained by subjecting these raw starches to gelatinization, Wet and heat starch obtained by subjecting starch to wet heat treatment by a conventional method, and further, crosslinked starch obtained by subjecting raw starch to one or more treatments such as crosslinking treatment, esterification treatment, etherification treatment and oxidation treatment by conventional methods, oxidation Processed starches such as starch, etherified starch, esterified starch and the like can be mentioned. Among these starches, when the viscosity of the seasoning liquid is adjusted to the above range using at least wet heat-treated starch or processed starch, in addition to obtaining the effect of suppressing boiling during boiling, newly added ingredients in the container The material 20 is preferable because the liquid food is easily entangled with the liquid food.

The amount of starch used to adjust the viscosity of the seasoning liquid to the above range varies depending on the type of starch used and the components of the liquid food, but is preferably 0.1 to 10%, more preferably based on the whole liquid food. Is about 0.5 to 5%.

In order to season the ingredients 20 put into the container 10, it is preferable to mix a seasoning with the liquid food 30. Examples of such a seasoning include salt, sugar, soy sauce, mirin, mayonnaise, ketchup, sauce , Vinegar, animal and plant extracts, amino acids, sodium glutamate and the like.

If the seasoning of the liquid food 30 is too thick, the difference in taste with the newly added ingredient 20 in the container becomes too large, and the familiarity between the liquid food and ingredient becomes worse, while it is too thin. Since the ingredients cannot be seasoned, the salt concentration of the liquid food is preferably 0.1 to 3%, more preferably 0.1 to 2%. The seasoning of the liquid food 30 is slightly thicker than that of the final target cooked food after the ingredients 20 are added. However, the seasoning of the liquid food 30 is not so intense as the so-called seasoning miso. It is seasoning that can be eaten even before the material 20 is charged. The salt concentration of the liquid food 30 refers to the concentration of sodium chloride or a salt-equivalent concentration converted to the sodium chloride. A sample is prepared by a dilute acid extraction method by a conventional method, and the sodium content is measured by an atomic absorption method. It is obtained by multiplying by a coefficient (2.54).

In addition to the above-mentioned miso, the liquid food 30 may be mixed with ingredients such as vegetables and meat. However, as the ingredients to be mixed, the taste of miso soaks excessively due to excessive heating by retort processing. It is preferable to select an ingredient that does not impair the taste of the ingredient itself. In addition to the above-mentioned starch and seasoning, the seasoning liquid generally contains various ingredients that are generally blended in cooked foods, for example, spices such as pepper, chili, and paprika, and emulsifiers such as sucrose fatty acid ester and lecithin. Various additives such as can be appropriately selected and blended within a range not impairing the effects of the present invention.

As a method for preparing the liquid food 30 described above, there is no particular limitation as long as the above-described miso and starch are blended, and the viscosity of the seasoning liquid after the retort treatment is within the specific range, but the raw miso Since the viscosity of the seasoning liquid decreases when the enzyme acts on gelatinized starch, in the present invention, liquid food is produced by blending miso and starch that have been previously heated to a product temperature of 50 ° C. or lower to reduce enzyme activity. It is preferable to do.

On the other hand, in the present invention, as the ingredient 20 to be put into the container 10 when cooking with a microwave oven, the taste of the miso is soaked excessively by the retort treatment, and the ingredient itself is liable to be damaged. Moreover, what is necessary is just to select suitably and use the ingredient which a color and a fragrance fall easily by a retort process. For example, cabbage, spinach, komatsuna, eggplant, green beans, broccoli, radish, carrots, turnips, pumpkins, potatoes and other mushrooms, maitake mushrooms, shimeji mushrooms, chicken, pork, beef, lamb and other animal meats, perch, Examples include seafood such as cod, octopus, squid, shrimp and mussels, tofu and kamaboko. These ingredients can be subjected to a pretreatment such as oiling or punching with a lower punch before being put into the container.

It is preferable to cut the thickness of the ingredients 20 to be charged into 0.1 to 4 cm when they are put into the container 10 so that the cooking with a microwave oven can be performed without unevenness.

The amount of the ingredient 20 to be added to the liquid food 30 varies depending on the kind and seasoning of the ingredient, but is usually preferably 0.1 to 5 parts by mass, more preferably 1 part by mass of the liquid food. Is 1 to 3 parts by mass.

Note that the microwave oven cooking referred to in the present invention means that the preferred texture and umami of the ingredients 20 put into the container 10 are pulled out by heating, and the liquid food 30 is derived from these ingredients. Heating conditions at which liquid foods boil from the point of condimenting a refreshing and tasty taste with reduced taste and habit, specifically, a total of 300 g of liquid foods filled and sealed in containers and ingredients put in containers Preferably, it means that the heating is preferably equivalent to an output of 600 W × 3 minutes or more. 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. In addition, if the total amount of the liquid seasoning filled and sealed in the container and the ingredients put in the container is 600 g, for example, the product of the output wattage and the time is 300 times that of 300 g. It is to perform range heating. It should be noted that the conventional microwave heating for simply heating the retorted cooked food is not performed under normal boiling conditions. In this case, the cooked food will not boil and boil due to 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 ingredients put in a boiling state are appropriately heated and cooked. Specifically, depending on the type of ingredients added, the container is filled. The heating conditions may preferably be an output of 600 W × 20 minutes or less per total 300 g of the sealed liquid food and the ingredients charged in the container.

Next, the container 10 which comprises the container-packed liquid food 1 for microwave oven cooking of this invention is demonstrated. As the container 10 of the present invention, various containers capable of retort processing and range cooking can be used. Examples of the container 10 according to the present invention include, for example, a pouch such as a standing pouch having a gusset on the bottom surface, a gusset bag having a gusset on the bottom surface and a side surface, and a four-side seal bag, in addition to a heat-resistant resinous molded container. Can be mentioned. In addition, these containers include a resealing function for resealing the container after the container is opened and the ingredients are added and before cooking in the microwave, or steam that discharges steam outside the container during microwave cooking. A punching mechanism is preferably provided.

Among these containers, in the present invention, it is preferable to use a standing pouch having a gusset on the bottom surface or a pouch having a gusset such as a gusset bag having a gusset on the side surface. By using a pouch having a gusset in this way, as will be described later, the thickness of the pouch when the container-packed liquid food 1 for microwave cooking of the present invention is laid flat is reduced, and the maximum hermetic filling capacity of the container is increased. The increase can be met at the same time.

An example of the pouch having the gusset is a pouch 10 shown in FIG. As shown in FIG. 1, the pouch 10 is formed by folding and overlapping a plastic film so that a gusset is formed on the bottom surface, and heat-sealing both side edges and upper edges to form side edge seal parts 11 and upper edge seal parts 12. A flat bag-shaped retort pouch made of a standing pouch is formed. A zipper portion 13 is provided in the vicinity of the upper edge seal portion 12 on one side of the pouch 10.

The outside of the zipper part 13 is also heat-sealed to form a zipper seal part 14. In the side edge seal part 11 in the vicinity of the zipper seal part 14, the zipper seal part 14 is formed by tearing the part above the zipper part 13. A notch 15 is formed so that the zipper portion 13 can be opened. By providing the zipper seal portion 14 outside the zipper portion 13 in this manner, the sealed state can be maintained without opening the zipper portion 13 during the retort process.

Further, in the side edge seal portion 11, a notch 16 is formed between the zipper portion 13 and the upper edge seal portion 12 for forming an opening for taking out food by tearing. As will be described later, the contents are agitated by opening the pouch 10 after cooking by heating from the notch 16 and transferring the contents to the dish at once. It can be solved.

Moreover, the surface of the pouch 10 is provided with a steam release mechanism 17 that prevents the pouch 10 from excessively expanding and rupturing during microwave cooking. As the steam release mechanism 17, those conventionally used in microwave-compatible packaging bags can be provided. For example, a weakened seal portion 18 is provided in the vicinity of the side edge seal portion 11, and the weakened seal portion 18 It is assumed that a notch 19 is formed in the. Further, the steam venting mechanism 17 of the pouch 10 can be adjusted by fitting the zipper part so that the sealed zipper part 13 is partially opened by the pressure when the container 10 expands during microwave heating. Good.

In the present invention, the container described above is used, but regarding the volume of the liquid food 30 to be filled in the container 10, the amount of liquid food to be filled in the container 10 is set in order to prevent spillage when cooking with heating in a microwave oven. It is preferable to reduce it. On the other hand, even if the filling amount is too small, it is difficult for the liquid food to get entangled with the added ingredients. Therefore, specifically, for example, when the pouch 10 provided with the zipper portion 13 shown in FIG. 1 is used, the liquid food 30 is filled into the pouch so as to be 10 to 40% of the maximum sealed filling volume of the pouch 10. It is preferable. From the standpoint of more easily preventing spillage, the filling amount of the liquid food is preferably 35% or less, more preferably 30% or less, of the maximum sealed filling volume of the container. In the present invention, the maximum sealed filling volume of the pouch 10 is the maximum volume that can be hermetically filled in the pouch when the zipper portion 13 of the pouch 10 is closed, and the measurement of the maximum sealed filling volume is performed on, for example, the pouch. A full amount of fresh water can be filled and sealed, and the volume of fresh water in the pouch can be measured with a graduated cylinder or the like.

The container-packed liquid food 1 for microwave oven cooking of the present invention is sterilized by retort treatment so that it can be stored for a long time at room temperature. The retort treatment may be performed by a conventional method in which the temperature of the central portion of the liquid food 30 is heated at 120 ° C. for 4 minutes or a process having a cooking level equal to or higher than this.

Further, in the retort treatment, the central portion and the outer peripheral portion of the liquid food 30 are uniformly heated, and even if the heating conditions are relaxed, the central portion can be heated at 120 ° C. for 4 minutes. It is preferable to reduce the thickness. Specifically, for example, when a pouch is used as the container 10, as shown in FIG. 2, the pouch thickness when the liquid food 30 is filled and placed flat on the flat plate 50 to be flattened. (Hereinafter simply referred to as pouch thickness) L is preferably 2 cm or less, more preferably 1.5 cm or less, and particularly preferably 1 cm or less. After the retort process, the container-packed liquid food 1 for microwave cooking according to the present invention, in which the ingredients 20 are added when cooking with a microwave oven, can reduce the pouch thickness L when a pouch is used as a container. When the pouch thickness L becomes excessively thick, in the retort processing of the liquid food 30, the outer peripheral portion may be excessively heated and the flavor may be lowered before the central portion is heated at 120 ° C. for 4 minutes. In addition, even if the pouch thickness L is too thin, waste may be increased from the viewpoint of the cost of the pouch material and the like.

Moreover, it is planned to put into the container at the time of microwave oven heating, the kind of dish finally obtained by microwave oven cooking in the container-packed liquid food 1 for microwave oven cooking of the present invention. Kind of ingredients, preferred cutting method of vegetables, size, input amount, input method to container, posture when cooking with microwave oven, wattage and time required for microwave heating, after heating microwave oven It is preferable to provide an explanation display 40 such as a container opening method. In particular, as specific contents of the explanation display, the amount of ingredients, the size, the wattage and time of microwave heating, and the posture when cooking with a microwave oven are as follows. It is desirable to display as much as possible because it greatly affects the quality of the work.

Such an explanation display 40 may be formed by printing on the surface of the container 10 as shown in FIG. 1, and is printed on an exterior material such as a packaging box of the liquid food 1 packed in a container for microwave cooking. It may be formed by printing, and may be printed on a piece of paper separate from the container 10 and attached to the liquid food 1 in the container for microwave cooking.

As a manufacturing method of the container-packed liquid food 1 for microwave oven cooking of the present invention, for example, the container 10 whose upper edge seal portion 12 is unsealed is prepared and filled with liquid food, and the upper edge seal portion 12 is Heat sealing and sealing and performing a retort process are mentioned.

Then, the method to manufacture a cooking dish using the container-packed liquid food 1 for microwave oven cooking of this invention is demonstrated.

First, a consumer selects a microwave-packed liquid food 1 for cooking in accordance with the type of food he wants to make, the ingredients he has, and the like. Cut or weigh based on the description.

Next, as shown in FIG. 3, after tearing the pouch 10 from the notch 15 outside the zipper part 13 of the microwave-packed container-packed liquid food 1, the zipper seal part 14 is excised, and then the zipper part 13 is opened. From there, the material 20 that has been subjected to the pretreatment as needed is put into the pouch 10 as shown by the arrow. In this case, apart from the fact that cleaning water or the like adheres to the ingredients 20 and enters the pouch 10, water is not added to the pouch 10 for the purpose of adjusting the taste, etc., separately from the ingredients. If water is added, the concentration of the liquid food 30 in contact with the ingredients 20 in the pouch 10 will vary, and the seasoning of ingredients after microwave heating will also vary, which is not preferable.

Next, after closing the zipper portion 13, the pouch 10 is laid in the microwave oven or stood so that the contents of the steam venting mechanism 17 are at the top so that the contents are not easily spilled from the steam venting mechanism 17. Microwave cooking is done in wattage and time. Specific conditions for the cooking include microwave heating conditions preferably equivalent to 600 W × 3 minutes or more per total 300 g of the liquid food 30 filled in the pouch 10 and the charged solid ingredients 20. Although the liquid food 30 is boiled by cooking in a microwave oven, as described above, miso having a proteolysis rate of a specific amount or more is used as a miso to be mixed in the liquid food, and further, starch is added to the liquid food and the viscosity of the seasoning liquid Is adjusted to a specific range, so that the liquid food is prevented from boiling and boiling, and the pouch 10 is filled with bubbles and prevents the seasoning liquid from spilling from the opening for steaming the pouch. Is done.

In addition, in FIG. 4, in the case of microwave oven cooking, the solid ingredient 20 is thrown in, the zipper part 13 is closed, and it is the state for heating cooking with a microwave oven, Comprising: The state before microwave oven heating Indicates. As shown in FIG. 4, the space height α in the pouch defined by the input solid ingredient 20 (between 21 (the highest position of the solid ingredient) and 32 (the lowest position of the solid ingredient): In this case, the maximum interval of the solid ingredients in the direction of gravity is set between the seasoning liquid depth β (31 (surface of the seasoning liquid) and 32 (minimum position of the seasoning liquid or solid ingredients): in other words, the direction of gravity. The solid ingredient 20 is put into the pouch 10 so that the depth is preferably 1.2 times to 10 times, more preferably 2 times to 10 times. Thereby, the solid ingredient which is not immersed in a seasoning liquid is securable. When cooking in a microwave oven is started without immersing a part of the solid ingredients in the seasoning liquid, even if the seasoning liquid 30 is boiled and excessively heated by the microwave oven, the preferred texture and taste of the solid ingredients themselves are extracted. You can make delicious cooked dishes. On the other hand, when the seasoning liquid surface 31 is higher than the said height and the microwave oven cooking is started in the state where most of the solid ingredients 20 put in the pouch 10 are immersed, these solid ingredients The miso flavor of the seasoning liquid soaks into 20 and the taste of the material itself is impaired, and the whole dish tends to have a homogeneous taste.

Moreover, since the liquid food 30 and the solid ingredient 20 are directly heated by microwave cooking, since the zipper part is closed, the liquid food 30 and the solid ingredient 20 are also generated by the generated steam. Is heated by the so-called steaming effect. Since the generated steam is discharged from the steam venting mechanism 17, even if the pouch 10 expands, its burst is prevented. As a result, the liquid food 30 filled in the pouch 10 and the solid ingredient 20 immersed in and not immersed in the pouch 10 are appropriately heated and cooked, and a dish that looks and tastes delicious can be made. . Then, immediately after cooking, the upper end of the pouch 10 is torn open from the notch 16 in the vicinity of the upper edge seal portion 12, and the dish of the pouch 10 is immediately opened on a large plate and not immersed in the liquid food 30. The solid material 20 may be entangled and mixed. Moreover, even if there is uneven heating in cooking in the pouch 10, the cooking is stirred and the temperature is made uniform by opening the cooking in the pouch 10 on a large plate. In addition, the cooked pouch 10 is very hot and it is difficult to open the zipper portion 13 by hand. In this way, the upper end portion of the pouch 10 is torn from the notch 16 and the dish is taken out. And can be opened safely.

By the above, delicious cooked dishes using miso can be made. And after cooking, the upper end part of the pouch 10 is torn and opened from the notch 16 near the upper edge seal part 12, or the zipper part 13 is opened, and the dish of the pouch 10 is put on a plate. Even if the dish has uneven seasoning in the pouch 10, the liquid food 30 and the ingredients 20 are agitated by opening the dish in the pouch 10 on a plate, so that the uneven seasoning of the dish is eliminated.

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

Example 1 (Simmered mackerel in miso)
(1) The ingredient added later in the ingredient pouch to be charged was 100 g of mackerel (two slices of about 2 cm thick).

(2) Liquid foods, microwave-cooked container-packed liquid foods The blended raw materials shown in Table 1 were prepared. Next, rice miso (proteolysis rate 23%) and fresh water are added to the double pot and heated to 80 ° C. with stirring and mixing, and then sugar, soy sauce and processed starch (acetylated). Adipic acid cross-linked starch) was added and heated to 90 ° C. with stirring and mixing to prepare a liquid food.

Subsequently, 200 g of the obtained liquid food is a stand-up pouch with a zipper of FIG. 1 having a steam release mechanism composed of a weakened seal part and a notch (pouch size: 220 mm long × 140 mm wide × 40 mm folds, material: (pouch)) Polyester / Polyamide / Non-stretched polypropylene, (Zipper part) Polypropylene, Maximum sealed filling capacity: 820 mL) After filling and sealing, retort treatment (115 ° C., 20 minutes), liquid food (200 mL) is filled in the pouch A microwave-cooked container-packed liquid food was obtained. The filling amount of the liquid food was 24% of the maximum sealable volume of the pouch. The salt concentration of the liquid food was 2.7%, the viscosity of the seasoning liquid (product temperature 60 ° C.) was 450 mPa · s, and the pouch thickness of the liquid food packed in a container for microwave cooking was 1 cm.

(3) Heat cooking by microwave oven (2) The zipper of the container-packed liquid food for microwave oven cooking was opened, 100 g of mackerel from (1) was added, and the zipper was closed again. Next, the container-packed liquid food for microwave oven cooking after the mackerel was put in the microwave oven was placed flat so that the steam release mechanism was on the upper surface. The depth of the seasoning liquid at this time is 1/3 of the space height in the pouch defined by the solid ingredients (that is, the space height in the pouch defined by the solid ingredients is 3 times the depth of the seasoning liquid. Times). This was cooked in a microwave oven (600 W × 7 minutes), opened from the notch for taking out the dishes, and opened on a large plate. In addition, even if the liquid food under microwave heating was boiled, bubbles did not rise on the liquid surface.

The obtained mackerel boiled in mackerel was a delicious miso-flavored dish in which the persistent flavor derived from mackerel fat was suppressed and the mackerel had a preferred flavor.

[Example 2]
In Example 1, except that bean miso having a proteolysis rate of 36% was used, a liquid food packaged in a microwave cooking container in which the liquid food was filled in the pouch was obtained in the same manner as in Example 1. The filling amount of the liquid food was 24% of the maximum sealable volume of the pouch. Further, the salt concentration of the liquid food was 2.4%, the viscosity of the seasoning liquid (product temperature 60 ° C.) was 450 mPa · s, and the pouch thickness of the liquid food packed in a container for microwave cooking was 1 cm.

A mackerel miso boiled was produced in the same manner as in Example 1 by using the obtained liquid food in a container for microwave cooking. At this time, even when the liquid food being heated in the microwave oven boiled, bubbles did not rise on the liquid surface. The obtained mackerel boiled in mackerel was a delicious miso-flavored dish in which the persistent flavor derived from mackerel fat was suppressed and the mackerel had a preferred flavor.

[Comparative Example 1]
In Example 1, except that rice miso having a proteolysis rate of 18% was used, a liquid food packaged in a microwave cooking container in which the liquid food was filled in the pouch was obtained in the same manner as in Example 1.

[Test Example 1]
The following evaluation criteria evaluated the state of the liquid food during the microwave oven heating when mackerel was added to the container-packed liquid food for microwave oven cooking of Examples 1 and 2 and Comparative Example 1 and cooked in the 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 symbol for the state of liquid food during microwave heating>
A: Although it is boiling, bubbles are not boiling on the liquid surface.
B: Bubbles boiled on the liquid surface by boiling, and the height at which the bubbles boiled is 20 mm or less from the liquid surface.
C: Bubbles boiled on the liquid surface after boiling, and the height at which the bubbles boiled is a height exceeding 20 mm from the liquid surface.

From Table 2, the liquid foods of Examples 1 and 2 using miso with a proteolysis rate of 20% or more were compared with the liquid food of Comparative Example 1 using miso with a proteolysis rate of less than 20%. It turns out that the boil of the bubble during heating is suppressed.

[Example 3] (Boiled eggplant miso)
(1) The material to be added later into the material pouch to be added was about 150 g of eggplant cut into one large (about 5 × 20 × 40 mm).

(2) Liquid foods, microwave-cooked container-packed liquid foods The blended raw materials shown in Table 3 were prepared. Next, after adding mixed rice miso (proteolysis rate 21%) and fresh water to the double pot and heating to 80 ° C with stirring and mixing, sugar, soy sauce, ginger paste and wet Liquid food was prepared by adding heat-treated starch and heating to 90 ° C. with stirring and mixing.

Subsequently, 150 g of the obtained liquid food was filled and sealed in the zippered stand pouch used in Example 1, followed by retorting (115 ° C., 15 minutes), and the liquid food (150 mL) filled in the pouch. A container-packed liquid food for cooking the range was obtained. The filling amount of the liquid food was 18% of the maximum sealable volume of the pouch. The salt concentration of the liquid food was 2%, the viscosity of the seasoning liquid (product temperature 60 ° C.) was 3500 mPa · s, and the pouch thickness of the liquid food packed in a container for microwave cooking was 0.7 cm.

(3) Heating by microwave oven The zipper of the microwave-cooked container-packed liquid food of (2) was opened, 150 g of eggplant from (1) was added, and the zipper was closed again. Next, the container-packed liquid food for cooking the microwave oven after placing the eggplant into the microwave oven was placed flat so that the steam release mechanism was on the top. The depth of the seasoning liquid at this time is 1/4 of the height of the space inside the pouch defined by the solid ingredients (that is, the height of the space inside the pouch defined by the solid ingredients is 4 times the depth of the seasoning liquid. Times). This was cooked in a microwave oven (600 W × 5 minutes), opened from a notch for taking out the dishes, and opened on a large plate. In addition, even if the liquid food under microwave oven heating boiled, bubbles did not boil up on the liquid surface.

The eggplant miso boiled obtained was a delicious dish with a miso-flavored taste that had a peculiar flavor unique to eggplants while suppressing the savory flavor derived from eggplant.

[Comparative Example 2]
In Example 3, 0.7 parts of xanthan gum was blended instead of starch, and the reduced amount was corrected by increasing the blending amount of fresh water. The liquid food was filled in the pouch in the same manner as in Example 3. A microwave-cooked container-packed liquid food was obtained. The viscosity (product temperature 60 ° C.) of the seasoning liquid of the liquid food was 5000 mPa · s.

Eggplant miso boiled was produced in the same manner as in Example 3 using the obtained liquid food in a microwave cooking container, and the liquid food boiled during heating in the microwave, causing bubbles to boil on the liquid surface. Most of the head space inside was filled with foam, and finally liquid food spilled from the opening for steaming out the pouch (note that the height at which the foam is boiling exceeds 20 mm from the liquid level) Height).

[Comparative Example 3]
In Example 3, the starch was not blended, and the decrease was corrected by increasing the blending amount of fresh water. The liquid food in the microwave oven cooking container was filled with liquid food in the same manner as in Example 3, except that the pouch was filled with liquid food. Got. The viscosity of liquid seasoning liquid (product temperature 60 ° C.) was 120 mPa · s.

Eggplant miso boiled was produced in the same manner as in Example 3 using the obtained liquid food in a microwave cooking container, and the liquid food boiled during heating in the microwave, causing bubbles to boil on the liquid surface. Most of the inner head space was filled with bubbles (note that the height at which the bubbles boiled was higher than 20 mm from the liquid level).

It is a perspective view of the container-packed liquid food for microwave oven cooking of one embodiment of the present invention. It is a side view of the state which laid flat the container-packed liquid food for microwave oven cooking. It is a perspective view of the container-packed liquid food for microwave ovens which opened the zipper part in order to throw in an ingredient. It is a side view of the pouch filling foodstuff for microwave oven cooking of the state which put it into the attitude | position which heat-cooks the pouch with a microwave oven after throwing an ingredient into a pouch.

Explanation of symbols

1 Microwave cooking container stuffed liquid food 10 Container (pouch)
11 Side edge seal part 12 Upper edge seal part 13 Zipper part 14 Zipper seal part 15 Notch 16 Notch 17 Steam release mechanism 18 Weak seal part 19 Notch 20 Ingredient 30 Liquid food 31 Seasoning liquid surface 40 Explanation display 50 Flat plate

Claims (6)

Liquid food is filled and sealed in a container, and is retort processed. The liquid food is filled in a container and filled with food, and cooked in a microwave oven to obtain a heated dish. In addition, miso and starch are blended in a liquid food, the proteolysis rate of the miso is 20% or more, and the viscosity of the seasoning liquid in the liquid food is 400 to 10,000 mPa · s. Containerized liquid food. The container-packed liquid food for microwave cooking according to claim 1, wherein the amount of miso blended is 1 to 20% with respect to the liquid food. The container-packed liquid food for microwave cooking according to claim 1 or 2, wherein the salt concentration of the liquid food is 0.1 to 3%. The container for microwave oven cooking according to any one of claims 1 to 3, wherein the container is a pouch having a zipper part serving as an inlet for solid ingredients and a steam release mechanism for discharging steam during cooking by a microwave oven. Food. A method for producing a heated dish, comprising: putting ingredients into the container of the microwave-cooked container-packaged food according to any one of claims 1 to 4; The manufacturing method of the heating dish of Claim 5 which heat-cooks with the microwave oven on the conditions equivalent to 600 W x 3 minutes or more per total 300g of liquid food and added ingredients.

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