JP2012161287A - Boiled fish like processed food for microwave cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a boiled fish like processed food for microwave cooking of, allowing the cooking of boiling fish in a microwave oven.SOLUTION: The processed food 3 for microwave cooking is obtained by freezing a set of a cooked fish and shellfish material with a cooking seasoning liquid 2 included separately from the cooked fish and shellfish material 1 for addition to the cooked fish and shellfish material 1 when microwave cooking. As for the fish and shellfish material, besides fish, molluscs such as squid/octopus/shellfish, and shrimp/crab are included, and the fish and shellfish material includes not only one kind but also at least two kinds in some cases.

Description

  The present invention relates to a cooked fish specification processed food for microwave cooking, and in particular, can be used in a refrigerated or frozen state for microwave cooking, and can be cooked in a cooked fish specification microwave oven. Related to processed food.

  In recent years, the demand for processed foods that can be eaten simply by heating in a microwave oven has been increasing as a simple cooking method to save cooking effort and time in the home. Production and sales volume is also increasing. Containers and tools for using microwave ovens as cooking utensils have also been developed, commercialized, and sold.

  The principle of cooking food using a microwave oven is that when food is irradiated with microwaves, water molecules in the food absorb the microwaves and vibrate / rotate, and the frictional heat increases the temperature of the food. It is said that it is heated, and can be cooked in a short time.

  Boiled fish is a popular menu at home, but many families have become nuclear families because of the labor and time required for cooking and because it is not suitable for cooking in small quantities. In the current situation where social advancement is common, it can be said that it is one of the menus that has become less frequent on the table.

  Under such circumstances, various technical efforts have been made for boiled fish foods based on microwave cooking. Among them, the technique disclosed in Patent Document 1 listed below is for L-ascorbic acid, catechin, enzyme-treated rutin, and enzyme-decomposed apple extract for the purpose of preventing boil-down in boiled fish cooking in a microwave oven and eliminating the raw odor. , Rice bran extract, horseradish extract, sage extract, tea extract, fresh coffee bean extract, sunflower seed extract, ferulic acid, grape seed extract, bayberry extract, eucalyptus leaf extract, enju extract And a technique of cooking using a boiled fish seasoning liquid containing one or more selected from the group consisting of rosemary extracts.

  In addition, the technology disclosed in Patent Document 2 is that the cooking material composed of the solid food material and the seasoning liquid is heated inside the bag during cooking by the microwave oven so that boiled fish can be cooked instantly from raw fish by microwave cooking. The food of the form enclosed and sealed in the waterproof cooking bag which can discharge | emit the expanded gas is proposed. According to this technique, boiled fish having a good appearance and excellent texture and flavor can be easily cooked.

JP 2002-291437 A “Boiled fish seasoning liquid and method for cooking boiled fish using the seasoning liquid” Japanese Patent Laid-Open No. 8-224059 "Cooking material for microwave cooking"

  Now, in cooking with a microwave oven, as described above, the temperature rises due to frictional heat caused by the vibration and rotation of water molecules in the food, and the food is cooked in a short time. As described above, it is unsuitable as a cooking method for cooking, in which the flavor is permeated while heating and the flavor is firmly added to the center of the food. In addition, since it is difficult to cook while keeping the heating time long, there is a drawback in that it is not possible to remove fishy odor and raw odor peculiar to seafood. In each of the above-mentioned patent document disclosure technologies, a temporary solution such as elimination of a raw odor has been proposed, but the effects of these solutions are not sufficient.

  Therefore, the problem to be solved by the present invention is based on the problems of the prior art, and when the seafood is cooked in a microwave from an unheated state, the flavor soaks into the center of the food in a short time, Furthermore, the present invention is to provide a cooked fish specification processed food for microwave cooking that can be finished into a boiled fish with a fluffy texture without the smell peculiar to seafood.

  In other words, it is to provide a cooked fish-speci fi ed processed food for microwave cooking that can be cooked with a microwave oven. Furthermore, the subject of this invention is providing the processed food for microwave cooking of the boiled fish specification which can be used in the refrigerator or frozen state for microwave oven cooking.

  The inventors of the present application have made extensive studies on the above-mentioned problems, and pre-immersed and seasoned pre-treated seafood in a seasoning liquid containing, for example, rice fermentation seasonings, soy sauce, sugars, seafood extract, spices, and the like. The idea was to prepare as a set a thing and a seasoned liquid for boiled fish prepared separately. And when cooking in a microwave oven, we put them in a container at the same time and found that they can cook boiled fish with a fluffy texture that soaks in the flavor to the center of the material in a short time. Based on this, the present invention was completed. That is, the invention claimed in the present application as a means for solving the above-described problems, or at least the disclosed invention is as follows.

(1) A seasoned seafood material and a cooking seasoning liquid that is provided separately from the seafood material and is added to the seafood material during microwave cooking are set. Processed food for microwave cooking for boiled fish that can be boiled fish-like by wave cooking.
(2) The processed food for boiled fish specifications according to (1), wherein the seasoning of the seafood material is performed by immersing the seafood material in a seasoning liquid for the seasoning.

(3) The processed food for microwave cooking according to (1) or (2), wherein the seafood material is frozen.
(4) Any one of (1) to (3), characterized in that a food material different from the seafood material is contained together with the seasoned seafood material or in a separated state. Processed food for microwave cooking with crab fish specifications according to crab.

  Since the cooked fish specification processed food for microwave cooking according to the present invention is configured as described above, according to this, when the seafood is cooked in a microwave oven from an unheated state, the food is prepared in a short time. Boiled fish with a rich texture and a flavor that soaks up to the center of the seafood and has no peculiar smell of seafood. That is, cooked fish can be cooked with a microwave oven.

  In other words, according to the present invention, it is possible to eliminate all the problems that the flavor cannot be firmly contained up to the central part of the food in the conventional microwave cooking and that the fishy smell and raw odor peculiar to seafood cannot be removed.・ Boiled fish with a texture can be obtained.

  Moreover, the processed food by this invention can obtain the state of boiled fish for the first time by the microwave cooking from the raw, ie, unheated seafood. Therefore, according to the present invention, it is possible to obtain a feeling of freshness, a degree of fulfillment, and a satisfaction that cannot be obtained by rewarming the finished product. Furthermore, according to the present invention, it can be used in a refrigerator or a frozen state for cooking in a microwave oven.

  Further, according to the cooked fish specification processed food for microwave cooking according to the present invention, since it can be provided in a small unit such as one serving, even a small amount of cooking such as one serving that was difficult in the past can be easily performed. Can cook delicious boiled fish. Therefore, the demand and consumption of boiled fish at home can be increased.

  In fact, the processed food for microwave cooking according to the present invention requires at most about 4 to 5 minutes for cooking with a microwave oven. Moreover, even when the seafood material and the seasoning liquid for cooking are provided in a frozen state, the thawing time is at most added to this. Therefore, cooking is simple, convenient for a small number of households, single persons, and workplace cooking, and can be used easily.

It is a conceptual diagram which shows the basic composition of the processed food for microwave cooking of the boiled fish specification of this invention. It is a photograph which shows the state after the microwave oven cooking of Example 1. FIG. It is a photograph which shows the state after the microwave oven cooking of Example 2. It is a photograph which shows the state after the microwave oven cooking of Example 3.

The present invention will be described in more detail with reference to the drawings.
FIG. 1 is a conceptual diagram showing a basic configuration of a cooked fish-speci fi ed processed food for microwave cooking according to the present invention. As shown in the figure, the processed food 3 for microwave cooking is prepared by separating the seasoned seafood material 1 (hereinafter also simply referred to as “seafood material 1”) and the seafood material 1 separately. The main configuration is that the cooking seasoning liquid 2 to be added to the seafood material 1 during microwave cooking is set.

  According to the processed food 3 for microwave cooking according to the present invention, the seasoned fish and shellfish material 1 is taken in a container and further added with the seasoning liquid 2 for cooking. A boiled fish-like finish, that is, a state having a boiled fish-like appearance, texture, physical properties and flavor can be obtained.

  The seafood material 1 according to the present invention includes not only fish such as flounder, akao, mackerel, yellowtail, saury, sea bream, cod, shark fin, but also soft bodies such as squid, octopus, and shellfish as long as they can be boiled fish specifications. The genus also includes shrimp, crabs, sea urchins, whales and other edible aquatic animals obtained from seawater, freshwater and brackish waters. In addition, even if the form of the seafood material 1 is entirely (as it is in its original form), it has been subjected to some kind of processing to make the seafood material 1 edible, such as fillet, opening, fillet, shelling, etc. There may be. Moreover, as long as it is seasoned, it may be a fresh product or a frozen product.

  In addition, although the expression "boiled fish specification" is used in the present application, as described above, the seafood material 1 according to the present invention is a wide range including those other than fish. Therefore, the “boiled fish specification” is not limited to only fish, but the processed food for microwave cooking according to the present invention composed of the seafood material according to the present invention can be presented by microwave cooking. It refers broadly to the same form as the state.

  The content of the specific seasoning in the seasoned seafood material 1 is not particularly limited, and the type of taste, such as sweetness, taste, acidity, bitterness, umami, its strength, type, selection of specific seasonings, each taste The composition such as blending can be freely performed.

  The seasoning method in the seasoned fish and shellfish material 1 can be made by immersion in the seasoning liquid for underseasoning of fish and shellfish material. The present invention is a boiled fish processed food. Therefore, it is desirable that microwave cooking provides a state equivalent to the state in which the flavor components in the broth penetrate into the seafood material, which is realized in general boiled fish cooking. For this reason, it is desirable that the seafood material is a seasoned seafood material 1 by being immersed in a predetermined seasoning seasoning liquid.

  In this case, the specific content of the seasoning seasoning liquid according to the seafood material 1 is not particularly limited, and the types of flavors such as sweetness, savory taste, acidity, bitterness, umami, herb, and other flavors, their strengths, types, The specific selection of seasonings, the composition of each taste, etc. can be freely performed. In particular, depending on the degree to which there is a point of harmony between the composition of the cooking seasoning liquid 2 and the composition of the seasoning seasoning liquid, for example, main seasonings are commonly used, during microwave cooking The boiled fish-like state after having been made can be realized more desirably. Further, specific conditions for immersing the seafood material in the seasoning liquid for seasoning, such as the type, concentration, amount, time, and liquid temperature of the seasoning liquid, are not particularly limited, and appropriate conditions can be appropriately set.

  The seasoning liquid 2 for cooking is provided separately from the seasoned seafood material 1 by being put in a dedicated bag or the like, but is added to the seafood material 1 during microwave cooking. That is, both the seasoned seafood material 1 and the seasoning liquid 1 for cooking are put in a cooking container, and microwave cooking is started. As a result, the cooking seasoning liquid 2 is heated and penetrates into the seasoned seafood material 1 to cook the seafood material 1.

  The specific content of the seasoning liquid 2 for cooking is not particularly limited, and the type of flavor, such as sweetness, sweetness, sourness, bitterness, umami, and a refreshing flavor due to herbs, its strength, type, and selection of specific seasonings, The composition of each taste and the like can be freely performed. In particular, there is a point where there is a point of mutual harmony between the composition of the seasoning seasoning liquid and the composition of the seasoning liquid 2 for cooking, for example, the main seasoning being commonly used. Thus, the boiled fish-like state after the microwave cooking time can be more desirably realized.

  The processed food 3 for microwave cooking of the boiled fish specification of the present invention includes those in which the seafood material 1 is frozen. In this case, since the seafood material 1 is set with the cooking seasoning liquid 2 and the processed food 3 is configured, the seafood material 1 and the cooking seasoning liquid 2 are also frozen together.

  Processed food 3 for microwave cooking of the boiled fish specification of the present invention includes a food (not shown) different from the seafood material in a state of being separated from the seasoned seafood material 1 or separated. It can also be assumed. For example, stewed squid and taro as a different food ingredient, boiled radish as a radish, simmered madara as a dish containing leeks and others, boiled shrimp gratin, including macaroni, cheese and mushrooms, Some of herbs such as lemongrass are added to shrimp, boiled in Tom Yum Goong.

  Note that the seasoned seafood material 1 of the cooked fish microwave processed food 3 of the present invention includes not only one kind of seafood material but also two or more kinds of seafood materials as exemplified above. It may be a thing. For example, simmered in a hot pot style that contains multiple seafood such as cod, shrimp, oysters, simmered in a hot pot style, including apricot (meat) and an liver (liver), Ainame, Kurosoi, mussels, shrimp etc. Including bouillabaisse-style cooking.

  The principle of the present invention can also be applied to foods mainly composed of proteins other than seafood materials. For example, by using livestock meat, chicken, processed foods (such as chikuwa, kamaboko, ham, sausage, etc.) in place of seafood ingredients, a processed food for microwave cooking that can obtain a boiled fish specification finish. You can also.

EXAMPLES Hereinafter, although an Example demonstrates this invention further, this invention is not limited to this Example. In addition, examples will be described in explaining part of the experimental process that led to the completion of the present invention.
<1 Stewed flounder>
1. -1 Example 1: Stewed flounder The fillet of pre-treated Asaba flounder was soaked in the seasoning liquid overnight (16 hours) according to the following composition to give it a seasoning, and after freezing, it was put in a -40 ° C freezer and quickly frozen. .
1000g Asaba flounder fillet (10 slices)
100g thick soy sauce
100g sugar
50g rice fermented seasoning
Skipjack extract 10g
Kelp extract 5g
Grated ginger 10g
325 g of water

As a seasoning used in microwave cooking, a seasoning liquid was prepared according to the following composition, and 30 g was filled and packaged in a small bag as an amount per 1 piece (about 100 g) of cutfish to prepare an attached seasoning liquid.
60g sugar
60g soy sauce
30g fermented rice seasoning
Skipjack extract 7g
Kelp extract 3g
Grated ginger 5g
335 g of water

  A piece of seasoned frozen Asaba flatfish (about 100 g) was placed on a deep dish, 30 g of the attached seasoning was applied from above, lightly wrapped, and subjected to microwave heating (500 W for 4 minutes 30 seconds). After confirming that the center temperature was 80 ° C. or higher, Example 1 was obtained. And comparative sensory evaluation was performed. If the attached seasoning is used to such an extent that the fillet of 60 g of sea bream is soaked, 60 g is required, but the amount used in this example was 30 g, which is not soaked.

1. -2 Comparative Example 1 (Simmered flounder No under taste / Normal stew)
10 slices (about 1000 g) of raw asaba flounder that are not seasoned are placed in a pan at the same blending ratio as the soaking (immersion) blending of Example 1, and are cooked on medium heat for 25 minutes using a gas stove. Stewed and set as Comparative Example 1. And comparative evaluation was performed.

1. -3 Comparative Example 2 (no simmering flounder, seasoning liquid, microwave cooking)
Also put one slice of frozen Asaba flatfish that is not seasoned (about 100 g) on a deep dish and add 60 g of seasoning liquid in the same proportion as the attached seasoning liquid used in Example 1 The amount was applied from above, lightly wrapped, and subjected to microwave heating (500 W for 4 minutes 30 seconds). After confirming that the center temperature was 80 ° C. or higher, Comparative Example 2 was obtained. And comparative evaluation was performed similarly.

1. -4 Sensory Evaluation Comparative Example 1 and Comparative Examples 1 and 2 were subjected to sensory comparison evaluation by an expert 5 panel after cooking. The standard of evaluation was the following five-step deduction method. The evaluation results are shown in Table 1 (the criteria are the same in the following tables).
5: Flavor and texture as a boiled fish are very good 4: Flavor and texture as a boiled fish are good 3: Flavor and texture as a boiled fish are generally good 2: As a boiled fish Flavor and texture are slightly inferior 1: Flavor and texture as boiled fish are remarkably inferior

  As shown in the table, in Example 1, the taste penetrated into the fish, the smell peculiar to the fish was not felt, and there was a texture of the plump boiled fish. In particular, the texture was rather good compared to Comparative Example 1 (conventional boiled fish) that was actually boiled with a gas fire. Moreover, the cooking time was significantly shortened compared to conventional boiled fish. FIG. 2 is a photograph showing a state after cooking in the microwave oven of Example 1.

  Further, Comparative Example 1 had a good taste penetration and no fish odor. Moreover, although food texture was also favorable, it was inferior to Example 1. Furthermore, compared with the microwave oven cooking of Example 1, the cooking time took significantly longer.

  In Comparative Example 2, there was almost no permeation of the taste, and the original flavor of the boiled fish was poor. Further, even in a heated state, the fish had a unique odor, which was not preferable.

<2 Mackerel of mackerel>
2. -1 Example 2: Mackerel of mackerel Japanese mackerel was pretreated to make about 60 g of fillet. Using this fillet, a seasoning liquid was prepared by the following composition, dipped for 2 days (about 40 hours), drained, placed in a freezer at −40 ° C., and quickly frozen.
1000g mackerel fillet
130g red miso
130g sugar
20g fermented rice seasoning
Yeast extract 10g
Protein hydrolyzate 10g
Grated ginger 30g
260g of water

As a seasoning used in microwave cooking, a seasoning liquid was prepared by the following composition, and 20 g was filled and packaged in a small bag as an amount per mackerel fillet (about 60 g) to prepare an attached seasoning liquid.
170g sugar
120g red miso
Sake 30g
Yeast extract 5g
3g sugar caramel
Xanthan gum 1g
Modified starch 5g
450 g of water

  Two slices (about 120 g) of seasoned and frozen mackerel were placed on a deep dish, 40 g of the attached seasoning was applied from above, lightly wrapped, and subjected to microwave heating (500 W for 4 minutes and 30 seconds). After confirming that the center temperature was 80 ° C. or higher, Example 2 was obtained. And sensory evaluation was performed like Example 1 grade | etc.,.

2. -2 Sensory evaluation As a result of evaluation, the taste of miso soaked well into the fish, was good, had no peculiar smell of mackerel, and had a fluffy mackerel texture. Furthermore, like Example 1, cooking time was short and it could cook simply. FIG. 3 is a photograph showing a state after cooking in the microwave oven of Example 2.

<3 Yellowtail simmered>
3. -1 Example 3: Yellowtail simmered Japanese yellowtail was pretreated to make about 60 g of fillet. Using this fillet, a seasoning liquid was prepared by the following composition, dipped overnight (about 16 hours), drained, placed in a freezer at -40 ° C., and quickly frozen.
Yellowtail fillet 1000g
100g thick soy sauce
50g sugar
Isomerized liquid sugar 50g
20g fermented rice seasoning
10g sugar caramel
370 g of water

As a seasoning used at the time of cooking in a microwave oven, a seasoning liquid was prepared by the following composition, and 15 g was filled and packaged in a small bag as an amount per one piece of brisket (about 60 g) to prepare an attached seasoning liquid.
180g sugar
130g thick soy sauce
Mizuame 50g
Mirin 30g
Sugar caramel 15g
10g seafood extract
Yeast extract 10g
10g thickening polysaccharide
Modified starch 10g
555 g of water

  Two slices (about 120 g) of seasoned and frozen yellowtail were placed on a dish, 30 g of the attached seasoning was applied from above, lightly wrapped, and subjected to microwave heating (500 W for 4 minutes and 30 seconds). After confirming that the center temperature was 80 ° C. or higher, Example 3 was obtained. And sensory evaluation was performed like Example 1 grade | etc.,.

3. -2 Sensory evaluation As a result of the evaluation, the taste was well soaked in the fish and was good. Also, the texture was plump. Furthermore, like Example 1 and 2, cooking time was short and it could cook simply. FIG. 4 is a photograph showing the state of Example 3 after cooking in the microwave oven.
The sensory evaluation results of Examples 1, 2, and 3 are summarized in Table 2 above.

  According to the cooked fish specification processed food for microwave cooking according to the present invention, it is impossible to firmly add flavor to the central part of food in conventional microwave cooking, and remove fishy smell and raw odor characteristic of seafood All the problems that can not be solved can be solved, and boiled fish with a preferable taste and texture can be provided. In addition, it provides a feeling of freshness, fullness, and satisfaction that cannot be obtained by reheating the finished product, and it can be easily performed even for small amounts of cooking such as one serving, which was difficult in the past. Therefore, the consumption of boiled fish can be increased. Therefore, the invention is extremely useful in the food processing field and related industrial fields.

1 ... Seasoned seafood material 2 ... Seasoning liquid 3 for cooking ... Processed food for microwave cooking for boiled fish

Claims (4)

A seasoned seafood material, and a seasoning liquid for cooking that is provided separately from the seafood material and is added to the seafood material during microwave cooking, are set by microwave cooking. Processed food for microwave cooking with boiled fish specifications that can be boiled fish-like. 2. The processed food for microwave cooking according to claim 1, wherein the seasoning of the seafood material is performed by immersing in a seasoning liquid for the seafood material. The processed food for microwave cooking according to claim 1 or 2, wherein the seafood material is frozen. The boiled food according to any one of claims 1 to 3, wherein a food material different from the seafood material is contained together with the seasoned seafood material or in a separated state. Processed food for microwave cooking for fish.