JP2019068774A - Method for producing food material cooked under heating - Google Patents

Abstract

To provide a method for producing a food material cooked under heating which can be suitably satisfied by compensating a food additive component in heating cooking means even if a food material heated in a heating cooking chamber stays in an eatable form.SOLUTION: A method for producing a food material cooked under heating comprises a primary heating step of spraying controlled saturated wet air on a food material while switching at least once in a cooking chamber to form a heated food material, a step of causing a food additive component to be permeated into and adhered to the food material by selecting means of spraying and/or dripping a composition solution of plural food additive components, or dispersing a food additive component powder on the food material in the cooking chamber to form a precooked food material, a step of packaging the food material under vacuum, and then a secondary heating step of spraying in the cooking chamber while switching at least once to obtain the food material cooked under heating which meets the target.SELECTED DRAWING: Figure 1

Description

  In the present invention, the food material is primarily cooked by controlling the temperature and time of the saturated moist air, and then the food additive component is permeated and adhered to enhance taste and function, and further, the second cooking is preferably satisfied. It relates to cooking ingredients that can be eaten.

  A method of cooking food by introducing inert gas with 20 ° C to 100 ° C of saturated moist air for cooking purpose conventionally, introducing a steam flow path and steam for introducing steam into the cooking chamber, steam generating means and cooking chamber The method of heating steam cooking has already been disclosed by the control means and the device such as the temperature of the spouting means, steam temperature, humidity, time sensing and control, steam flow rate adjusting means, and the cooking space and the in-box baffle member to the cooking chamber. There is. (For example, refer to patent document 1)

  In addition, a liquid composition consisting of water at 100 ° C. or less, alcohol, organic acid or a mixture thereof is heated to generate steam, or steam is allowed to pass through the composition water, and introduced into the space area in the cooking chamber. It has already been disclosed to cook foodstuffs with saturated steam at atmospheric pressure and at temperatures below 100 ° C. and to apply food additives. (For example, refer to patent document 2)

  Moreover, cooking is performed using moist air at 100 ° C. or less, and the influence on the physical property characteristics and functional components such as viscoelasticity, vitamin C, carotenoid, reducing sugar, storage elastic modulus, etc. by heating conditions of vegetables is shown. There is. (For example, reference: Masahiro Sekine et al., High-grade food technology using low-temperature steam technology, Research report of Saitama Prefectural Industrial Center, Volume 6, 7)

Patent No. 5130363 JP 2005-89550 A

Masahiro Sekine et al., High-grade food technology using low-temperature steam technology, Saitama Prefecture General Industrial Center Research Report Volume 6, 7

  The above patent document 1 is for cooking food, and the cooking device for saturated moist air is equipped with a cooking chamber, steam generation, steam flow path, spray port, steam flow rate, steam temperature control, obstructive members, etc. The main component is a heating device that generates steam and stabilizes and controls the jet flow rate, and it is a heating and cooking structure equipped with an inert gas introduction as well as heating and cooking only with saturated humid air.

  Vaporizing a liquid composition comprising water, an alcohol, an organic acid or a mixture as described in Patent Document 2 or passing a vapor through the liquid composition water; and a food material with a saturated vapor of 100 ° C. or less at atmospheric pressure. The cooking method is to add food additives and / or food ingredients before and after heating, in which the components and composition of the components present in the mixture liquid are broken or denatured at various steam temperatures and times. There is a problem that the cooking of the food can not be obtained for lubrication by causing the decomposition outflow of the composition component to occur.

  Moreover, the heat denaturation under various temperature conditions of low temperature steam technology which performs cooking heating using moist air of 100 ° C. or less described in Reference Material 1, physical property values and functional components of vegetables, viscoelasticity, carotenoids, starch The ingredients such as vitamins and reducing sugars are shown, and the effect of heating temperature and treatment time on functional components according to various vegetable items is disclosed in the soft steam apparatus structure. But it is not without problems.

  The present invention is heated to an optimum texture and taste by spraying under control of temperature and time of saturated moist air according to types, items, parts, sizes, dishes and eating purposes of various food materials. A food ingredient is obtained, and the food additive component is infiltrated and adhered to the food ingredient to make a pre-cooked food ingredient, and after these two kinds of food ingredients are vacuum-packed, they are switched and sprayed for heating to soften and sterilize food ingredients. It is to do. The object of the present invention is to make the food material suitable for any food and taste by maintaining the quality of the food material so that the food can be satisfactorily satisfied, and the non-standard or unnecessary part of the food material and disposal It is to provide a cooking food which can be a food which a part etc. revives optimally.

  In the cooking food according to the present invention, the saturated wet air of the water quality component most suitable for the food material is kept at a temperature of 40 ° C. to 100 ° C. or less in the cooking chamber, and the control for 5 minutes or more is switched and sprayed once or more. Food materials can reduce the inherent nutrition, function and taste, and can reduce the taste-inhibiting lye, miscellaneous tastes and odors, reduce the ease of eating, keep the taste, and adjust the physical property values and the texture of the classification A primary heating step to make the heated food product freely selectable, and thereafter, for the purpose of processing and preserving multiple synthetic food additive components approved by the Food Sanitation Law and food additive components of natural origin in the cooking chamber. These target components are used alone and mixed to form optimum water, and composition water maintained at a temperature of 10 ° C to 40 ° C is controlled and sprayed and / or dripped for 3 minutes or more, and Likewise, the appropriateness of the target component alone and in the mixed powder The method of controlling and spraying at a suitable temperature for 2 minutes or more is selected, the step of permeating and adhering it into a finished food material, the step of applying these food materials in a vacuum packaging form, and one more time It is comprised by the secondary heating process which respond | corresponds also to softening and heat sterilization of a foodstuff by switching spray above. A method for producing a cooked food is formed in which the cooking and the penetration and adhesion of the food additive component can be performed by dividing the process back and forth in the same cooking chamber.

  In the present invention, one time exposure to saturated moist air maintained at a temperature of 40 ° C. to 100 ° C. for 5 minutes or more depending on the type of food material, item, part, size, cooking, and purpose of the foodee By spraying with the above switching control, conventionally, it was a food material that was only cooked within the range in which the food material can be eaten, but here, with various combinations of optimum temperature and time according to the feeding purpose By removing and reducing the texture that can be made flexible and also the lye and odors possessed by the food material, it has not been conventionally treated as general food; It is useful if you have a cooking method. That is, it is desirable that there is no difference in hardness between the front part and the core part of the large-sized and large-sized root vegetables such as ginseng and sweet potato, and that the temperature and time of initial heating are all constant In heating, differences in physical property values occur between the front and core parts, and as a means to prevent this, the optimum temperature and time to reach the core part of the food material become decisive factors, and the temperature and time difference between initial heating and switching heating The heat conduction method is to reduce the difference in hardness between the front and core portions by causing the target temperature to reach the core quickly by making good use of heat conduction. In addition, depending on the control of cooking temperature and time, changes and damage to the texture and structure of the cells of food material can be reduced, and the sugary action by heating suitable for food material makes it sweet, delicious, flavor, aroma and nutrients Although it is a cooked food without losing it, it can also keep the raw texture, and can also adjust the stress at break, strain and so on of soft food texture guidelines for people with chewing difficulties and digitize food texture from division cooking It is possible to make it a cooked food that can be used according to the ease of eating care food. After obtaining the processing of the heated food, adding a plurality of food additive components is conventionally a process only for cooking, and the penetration and adhesion of the food additive components are performed in the liquid container of another process. And it belonged to another work to immerse in freezer pack or sprinkle directly on raw material for food and heated food, but food ingredient supplementation such as cooking and fermentation of food material, taste, flavor, herbal medicine, color, preservation, etc. The process can be divided into front and back for cooking. From this process, the color, taste, taste, nutrition, function, taste, and storage that are not held in the heated food are enhanced, and by supplementing the fermented ingredients and herbal medicine ingredients, it is not possible to eat easily in the past. It is also a substitute for fermented foods and herbal medicines, and it can be used to cook undercooked foodstuffs that can increase intestinal bacteria and increase immunity with the efficacy and effect of taking them from the daily diet. Furthermore, various nutrients are abundant in unutilized sites such as animal meat, livestock meat, fish and shellfish, agricultural products, etc. which are not eaten very much by using the above-mentioned heating method and food additive component supplementing method. In the sense of the problem of inadequate odor, hardness and nutrients not to be missed can also be resolved and revived.

  In addition, the penetration to the food core is poor even if various conditions such as simple substance, mixing, amount, concentration, time, liquid, powder, etc. of various components are selected as the purpose of penetration and adhesion of a plurality of food additive components. However, in the invention according to claims 1 to 4, by emphasizing the original taste of the food material, the front part of the food has a new taste, new sense of smell, new smell, etc. by the taste, flavor, pigment and preservation of food additives. It becomes a visual food, and the subcutaneous and core parts are pulled out without loss of the taste of the ingredients of the food, and even if closed, it is possible to judge the types of food, items and parts, and the food enjoys twice taste. Depending on the concentration of the food additive ingredients, reduced-salt dishes and simmered dishes can be used in frying pans, and the taste and taste of the ingredients can be enhanced by penetration and adhesion. In addition, using food additives of fungi and herbal medicines that have poor taste, smell, and visual effects, it affects and stimulates five visceral and six oes in the body, and the action of microorganisms by this action prepares the intestinal flora and prepares the environment From the ingredients that possessed these ingredients, the food purpose and food application can be developed and utilized in a wide range, and as a cooking food for eating out, home eating, and eating inside, it is a simple cooking that meets new needs and needs. Exert an effect.

  In addition, although cooking and penetration of food additive components and adhesion cooking are carried out by dividing the process back and forth in the same cooking cabinet, food ingredients are conventionally permeated into the heated cooked food and foodstuff cooked. And, the attached lower-cooked food is prepared in a separate process, and is carried out in various ways and works of each company and each person. Here, it is the process which divided heating cooking and lower garnish cooking back and forth within the same cooking cabinet, and the equipment of the difference between the spraying method and the spraying and / or dripping method and the dispersing method also replace some parts of equipment, By switching, it is possible to select either the spray or spray type cooking method. The emergence of these two types of cooking ingredients leads to saving labor and labor for cooking and cooking by cooks and householders, and offers technical challenges to a wide range of food and beverage industries with sense of value, sense of satisfaction and sense of value. It will be possible to cope with employment problems and narrowing of the kitchen.

  In addition, after applying the above-mentioned heated food and the undercooked food in a vacuum packaging form, heating is further performed by switching control once or more, and it is applied to the heat sterilization method of food conforming to the Food Sanitation Law. The food material or edible animal meat, edible livestock meat, and edible fish and shellfish can be weakened, and even if they are eaten, ordinary people and the elderly can eat satisfactorily.

  Hereinafter, terms used in the present invention will be described.

  Here, the food material refers to the raw materials and raw materials, but in the present invention, the non-food portions such as plant, animal and fish and shellfish are removed, and the form is applied to the edible portions, Food materials are processed into shapes and sizes and made into food products.

  The term "cooking food" as used herein refers to heating a food, but in the present invention refers to a food obtained by heating a food material with saturated moist air and a food in which a food additive component is permeated and adhered.

  The term "heated food" as used herein refers to food processed by heating and the like, but in the present invention, the food material is a food which is heated with saturated moist air.

  Here, the undercooked food refers to various processing as preparation for cooking, but in the present invention, it refers to a food in which a food additive component penetrates and adheres to the heated food.

  Here, the term "food" refers to a food used as a cooking material, but in the present invention, the food made by heating the edible food material and artificially supplementing the food additive component is referred to as a food. .

  The term "cooking" as used herein refers to eating a meal, but in the present invention refers to the process and act of making the food easy to eat.

  The term "cooking" as used herein refers to the preparation of food, but in the present invention refers to the act of making food using the above-mentioned foodstuffs.

It is process drawing which shows embodiment which concerns on this invention. It is a comparison process drawing of cooking. Classification of food additive ingredients. It is an external view of a heating cooker.

  Hereinafter, an embodiment of the present invention will be described based on FIGS. 1 to 4.

  As shown in FIG. 1, the process 1 of processing the raw material foodstuffs of vegetables as an embodiment of the present invention, the process 2 of producing basic water of saturated moist air in a cooking chamber, food addition Product component composition water production step 3 food additive component powder production step 4 and one or more switching heating steam cooking in the cooking chamber and primary heating of the heated food material 5; Step 6 of spraying and / or dripping the food additive component composition water onto the food, step 7 of spraying the food additive component powder, and step 8 of permeating and adhering the food additive component to the undercooked food, and 8 A step 9 of cooling and packaging the food, a step 10 of secondary heating of the food after this, a step 10 of secondary heating of the food, and a series of cooling and packing the food. Step 12 to Step 1 to Step 12 It is a schematic block diagram of the manufacturing process divided. Note that these drawings are used to explain the technical features that can be adopted by the present invention, and the contents described are limited to only specific ones unless otherwise specified. Rather, it is just an illustrative example. Therefore, not all the illustrated steps are required in a fixed manner, and some steps may be omitted or added.

  Here, the process 1 is a series of steps from the reception of the vegetable raw material shown in FIG. 1 to washing, sterilization, washing, peeling, washing, peeling, washing, cutting, sterilizing, washing, shelf alignment, carrying in, and washing of the vegetable raw material After sterilization and washing with water, the skin portion is removed in the peeling step. However, although some skins are retained and non-edible parts are removed, these food materials should be cut, sliced, or in their original form into an optimal size and shape after washing with water, and stored in a well-ventilated bat container. Arrange them on a shelf and carry them into the cooking cabinet. Moreover, after obtaining each processing of the optimal shape, form, and dimension also in food materials other than vegetables, the process of carrying in and keeping in a cooking cabinet is the same.

  Step 2 is a series of steps consisting of basic water quality selection, water storage, heating condition setting, steam generation, steam delivery, and steam control, and the standard water standard is a drinking water approved by the health center and preferably a soft component, It is to make it vaporize as the quality of the water adapted to cooking which is most suitable for food materials, ie, basic water.

  Step 3 is a series of processes consisting of food additive composition water selection, component amount selection, component water selection, composition water generation, composition water storage, composition water storage, spray condition setting, composition water delivery, spray and / or dripping control There is a method of preparing composition water in which various components of food additive components are singly and mixed, and keeping the temperature at 10 ° C. to 40 ° C. or less for storage, delivery and spray control.

  Although step 3 has been described as another process here, the movement of the work is the same except for the difference in water quality components. Also, note that the basic water vapor spray and the food additive component composition water spray and / or drip are similar in structure and similar, and different component water quality may be mixed to become an unintended food is necessary.

  The food additive component powder is a series of processes consisting of component selection, component amount selection, powder generation, powder storage, powder condition setting, powder delivery, and spray control, and the food additive component powder As for the body, various components are mixed into the single and mixed components as described above, and the optimum amount is sprayed at normal temperature for 2 minutes or more. Here, the difference between the liquid and the powder and between the spray and the spray, and the control conditions are also different, but the penetration and adhesion of the food additive component is the same.

  In step 5, the processed food material of step 1 shown in FIG. 1 is subjected to one initial heating or two or more switching sprays with the saturated moist air of the basic water received in step 2 to become a heated food It is a series of steps.

  Step 6 is a series of steps in which the food additive component composition shown in the step 3 is sprayed and / or dripped into the heated food material under temperature and time control to permeate and adhere.

  The step 7 is a series of steps in which the food additive component powder shown in the step 4 is dispersed, permeated and adhered to the heated food in the same manner with the amount and time control.

  The step 8 is a series of steps of permeating and adhering the various food additive components of the steps 6 and 7 to the heated food of the step 5 to make it into a ready-to-eat food. Here, it is a heating food cooking method in which heating and food additive components are sprayed and / or dripped or sprinkled or scattered and cooking under preparation is performed simultaneously in the same cooking chamber.

  Step 9 is a series of steps in which the heated food in step 5 and the undercooked food in step 8 are cooled and inspected, and then filled in a gas barrier bag and vacuum-packed.

  In step 10, each of the food material or meat meat, meat, meat, fish and shellfish is softened by switching heating any one of the heated food and the bottom-cooked food obtained in step 9 one or more times. It is a series of steps to make food.

  In step 11, either the heated food or the bottom-cooked food obtained in step 9 is switched one more time or more, and heat sterilization is applied to the heat sterilization method of food according to the Food Sanitation Law. It is a series of steps.

  Step 12 is a series of steps of cooling, packing, and storing the heated food and the undercooked food applied in Steps 10 and 11.

  As raw materials for vegetables used in step 1, asparagus, green beans, green soybeans, pea, sesame, okra, salmon, cauliflower, cabbage, kogori, cabbage, burdock, komatsuna, shizuchi, zucchini, celery, radish, vegetable , Bamboo shoots, onions, corn, young corn, Chinese cabbage, carrots, nozawana, peppers, paprika, broccoli, spinach, brussels sprouts, moth cabbage, pokeweed, Japanese gobo, lotus root, chrysanthemum, sweet potato, sweet potato, lico , Etc.

  Other than the raw materials of vegetables used in the process 1, mushrooms, such as enoki mushroom, shiitake mushroom, shiitake mushroom, oyster mushroom, maitake mushroom, mushroom and the like correspond thereto.

  As vegetables raw materials used for process 1, cereals rice, brown rice, barley, wheat, corn, etc. correspond.

  As other than the vegetable raw materials used in the process 1, edible animal meat, edible meat, edible fish and shellfish, etc. correspond.

  As shown in FIG. 2, in the process work comparing the cooking food method of the present invention with other cooking methods, 1 is a cook-serve in the conventional home and small-scale restaurant recipes, and 2 is a hotel pan of Cook Chill. It is a cooking method for a large number of people such as large hotels, 3 is a vacuum cooking method of the new cooking system in 3, 4 is a cooking food method of the present invention in 4 and 5 is a cooking method of general household and restaurant, 6 is this BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic block diagram of the simple cooking method which uses the undercooked foodstuff of invention. This simple cooking method is used to compare convenience in the cooking and cooking operations that can be adopted by the present invention, judgment as to whether it is suitable for saving labor and saving labor, and to explain supplementation of various food additives. It is

  Fig. 2-1 shows the cooking and cooking methods conventionally used in cook-serve, and it is carried out in general homes and restaurants by preparing food materials and preparing edible food immediately after cooking. ing. Baking, frying, steaming, simmering, boiling and frying these edible foods requires considerable time and effort for preparation, and also menu, seasoning, seasoning selection, heating conditions It is a social food situation where it is not uncommon to find various foods and ideas for monitoring, cooking time, and so on, and in recent years the advancement of time-saving food.

  Fig. 2-2 shows the hotel pan type of cook chill, and in a hotel restaurant and lunch center etc., it is put in metal pans of various shapes depending on each heating dish, and it is worthy of pot pans such as Stycon or oven cooking. It is also used as a storage container. In the same manner as described above, the preparation of food materials and the operation of various heating dishes require considerable time and labor to prepare the materials, and have been suffering from recent problems such as labor shortage. In the present invention, although the raw material price is high and the cost-to-sales ratio is improved, it is possible to reduce expenses such as cooking equipment of labor cost and other indirect cost, utility cost, kitchen narrowing, food stock, storage cost, etc. It has the potential for economic profitability through utilization.

  Fig. 2-3 shows the method of adding the respective seasonings to the raw or raw processed food materials by vacuum cooking method, applying vacuum packaging and cooking at low temperature under constant temperature, taste, appearance, weight loss By being able to reduce secondary pollution, it has been introduced in restaurants, hospitals, and other facilities. It is similar to the cooking food method of the present invention, but by heating various food materials in the same temperature zone, miscellaneous tastes of unique food materials are transferred, and the original taste of food materials can be tasted. The texture also contains different issues for each food material.

  2-4 are the cooking methods of this invention, and it is different from the cooking method of FIGS. 2-1-3 so that there may be the said means and an effect, The various method according to the cooking and the food-feeding purpose It is possible to maintain the original taste of the food material and to cope with hard and soft food materials according to items, varieties, parts and sizes of food materials, and allow the food additive components to penetrate and adhere to create infinite functional food It is a manufacturing method of the cooking food which enabled wide-ranging cooking development.

  Figure 2-5 shows the usual cooking method of general household and restaurant, and there are 6 kinds of work in the process chart of heating dish, but the taste differs depending on the individual, the store, the area, the climate etc. in this cooking work To cook this dish is accompanied by buying other ingredients as an annex, preparation and storage, and it is a cooking method that the cook and cook are struggling with work and preparation time and thinking of the menu.

  Figure 2-6 shows a simple cooking method using the heat-cooked food of the present invention. There is no difference in the process work compared with the above-mentioned cooking method, but from the quality of the food, even the same cooking work, You can be relieved with already prepared semi-cooked processed products, let alone cook to supplement your favorite culinary skills, and you can do short work in a short time for eating out, eating at home or eating at home, making good use of its ingredients to make other dishes It is a simple cooking method that can be applied universally and deserves to be a food source for cooks with eating difficulties.

  As shown in FIG. 3, as a food additive component of the present invention, a fermentation component, a seasoning component, a spice component, a herbal medicine component, a coloring component, and a preservation component were selected. It is the manufacturing method which improves the qualitative function of the food material which penetrates and adheres with composition water which mixed these food additive ingredients alone and were mixed, and powder.

  Here, there are synthetic additives and natural additives specified by food additive components certified by the Food Sanitation Law, which are essential in the food manufacturing process, those that enhance the nutritional value of food, those that are spoiled or altered in food It is used for the purpose of preventing food and improving the taste and smell of food. Security is legally defined, but there are merits and demerits as well.

  Natural food additive ingredients here include sweeteners, colorants, preservatives, thickening stabilizers, antioxidants, gum bases, bitter taste agents, etc., enzymes, brighteners, acidulants, seasonings, emulsifiers, There are spices, manufacturing agents and natural flavors. In addition, chemically synthesized food additives are preservatives, fungicides, bactericides, antioxidants, bleaches, color formers, coloring agents, sweeteners, seasonings, sour agents, nutrient enhancers, flavoring agents, wheat treatment agents There are pastes, settling agents, etc.

  Fig. 3-1 shows the components of fermented bacteria, and 1) the components are various and can be fermented by the action of microorganisms or artificially added various components by utilizing the function of enzymes to artificially add various ingredients. Deterioration of the drug substance leads to improvements in shelf life, taste, taste, saccharification, hardness, etc., and the taste and smell of the food also change, and palatability and nutritional value increase. By eating the food material to which the fermented component is added by utilizing this action, it is also effective for health maintenance, improvement of immunity, improvement of intestinal environment, improvement of metabolism, antioxidant action and the like. The present invention uses the power of this microorganism as a friend to create a new cooked food that allows fermented bacteria to penetrate and adhere at the same time as heating food processing that has never been done before. 2) There are three kinds of microorganisms relating to fermented bacteria: mold, yeast and bacteria, and five kinds of lactic acid bacteria, koji mold, acetic acid bacteria, yeast and natto are present as microorganisms that produce fermentation. 3) Lactic acid bacteria use lactose and glucose as a nutrient source, and when the acidity is strong, they have a coagulant action. 4) Aspergillus is a kind of mold that propagates on cereals, and ferments well in harsh environments. 5) Acetic acid bacteria have the property of converting alcohol to acetic acid, and form a membrane in the middle of fermentation. 6) Yeast bacteria exist in nature and have the property of decomposing sugar in the process of fermentation to produce carbon dioxide and alcohol. 7) Bacillus natto is a bacterium that inhabits rice, and when it is added to heated soybeans and fermented, it is stringed, and vitamin B2 and K2 are produced in the course of fermentation. The fermented bacteria may be delicately and delicately sensitive depending on the temperature and time of the heated food, and the effect may be diluted. The present invention is a manufacturing method in which these temperature control is performed to permeate and adhere.

  By feeding the fermented bacteria described above, intestinal bacteria are produced in the body. The enteric bacteria have the effect that, when the fermented bacteria added to the food feed them and are introduced into the body for retention, the added fermented bacteria cause various enteric microorganisms to deteriorate with the enteric bacteria outside the fermented bacteria. In other words, intestinal bacteria grow in the intestine using the nutrients of the ingested food as the main nutrient source, and by artificially adding ingredients to the food outside the natural intake, the intestinal environment of the human body is adjusted and the immunity and anti- It can increase the oxidizing power. For this reason, the composition changes if artificially replenishing the deficient component, so the present invention is a method of producing an important cooking food to improve the intestinal environment and enhance the function of immunity.

  Fig. 3-2 is a seasoning ingredient, and the taste in the five senses is a substance that stimulates the taste sensation with the tongue and mouth sensory receptors to produce a taste sensation, and is classified as sweet, sour, salty, bitter and umami Each taste is used in cooking with its features. As well as the original taste of food materials, the addition of the five tastes stimulates the appetite and promotes and promotes the willingness to eat, and maintains the life by feeding together the nutrients of the food materials and plays a physiologically important role of taste. . The present invention is a manufacturing method of permeating and adhering various seasoning ingredients after cooking to compensate for taste. 1) Sweetness ingredients are seasonings that give sweetness to foodstuffs, and there are natural and artificial substances. Sweetness has the most pleasing taste for everyone, and the range of concentration is wide. 2) The sour taste gives sourness to the food with vinegar, so that the taste is improved and the refreshing feeling is increased, and a strong stimulation is felt at a low concentration. 3) Salty ingredients, it is said that salt has a salty taste as a savory substance and is used as a flavoring agent, and it is said that it depends on saltiness whether it works well or not, and the strength of saltiness is a lifeline of food taste. 4) The bitter component is sensitive at the base of the tongue and has many tastes in medicines, and when it is used alone, it causes discomfort but works to complicate the taste of food by mixing it with other tastes. 5) Umami ingredients, the taste that the Japanese people do not have a good taste has been noticed empirically in a sense different from salty acidity, and it is necessary to satisfy the taste of the dish as a seasoning unique to Japan It is an essential ingredient, and the food will lead to further value improvement.

  Although the spice component of FIG. 3-3 1) imparts a flavor to food and improves a taste, it was rather used by suppression of the quality deterioration of meats and fish and shellfish, or rot prevention. After that, the off-flavor of the food was eliminated and the taste was improved by stimulation, and the monotonous flavor was changed to bring about the improvement of the appetite, and it became a flavor and pungent ingredient essential for cooking and cooking. 2) The flavor component is mainly used in foodstuffs and foods, and is a favorite product used for aromatizing and flavoring, and raw plants are mainly used, and there is also a method of flavoring with a liquid composition of an extract obtained by extracting this component. 3) The pungent ingredient tastes like a combination of the senses of the five senses and the sense of heat, and it stimulates the inside of the oral cavity, and the pungency moderately added without feeling in the miso stimulates the taste nerve and promotes the appetite. 4) The astringent component is a unique physical taste caused by the astringency of the tongue mucous membrane. It is unpleasant if the astringency is strong, but unique if it is weak. The present invention is a method for producing a ready-to-eat food material which can be eaten with taste changes that do not have in the raw food material and novel taste by permeating and adhering various spice ingredients.

  3-4 are crude drug components, and natural products derived from plants, animals and minerals are processed as they are and provided for medicine. Herbs are classified into two types: herbal medicines and natural foods that are treated as foods, and herbal medicines are ingredients of traditional Chinese medicine that are treated as pharmaceuticals, but they also serve as medicinal food because of their medicinal effects. 2) In botanical herbal medicine, various parts of plants and extracts are used for medicinal purposes, and these additions are used as ingredients for producing beneficial effects. 3) Animal crude drugs are generally unfamiliar crude drugs, but are also used for medicinal purposes. 4) Mineral herbal medicine, which is not as familiar as the above, is used for medicinal purposes. 5) Nowadays Western medicine is at the center but lifestyle-related diseases and drug problems with chemical agents, etc., traditional medicine from ancient times, that is, drug therapy for crude drugs derived from natural materials, is reviewed, and it is not limited to medicine. It has been used. The present invention is a manufacturing method that leads to the natural food-meat-source method of ingesting medicinal ingredients from daily foodstuffs by permeating and adhering herbal ingredients.

  FIGS. 3-5 is a coloring component, and the thing which extracted artificially from plant property, animal property, and mineral property similarly to the said, and the coloring component which is originally contained in an edible plant material are called as a natural coloring agent. Here, regulations on synthetic chemical colorants are strict worldwide, the tendency to use natural products is increasing, and using natural pigment components contained in herbal medicines helps to promote health. 2) Natural coloring components are characterized in Japan without regulations Article 4 of the Food Sanitation Act applies, vitamin intake of nutrition and color tone of food is natural, and safety to human body is also high. 3) The disadvantage of natural coloring components is that supply is unstable, price is high, heat resistance, light resistance, oxidation resistance, reduction resistance are poor, it is difficult to give any color tone, and it is possible to change solubility together with off-tastes and off-flavors. Can not. 4) The safety of natural coloring components is specified by voluntary regulations such as standards, purity regulations, as well as Japan, as well as by Japan and worldwide. Chemical substances are also highly carcinogenic. 5) Coloring a natural coloring component after heat treatment contains not only the original color of the food material but also nutrients, functional components and the like, and the present invention is a novelty that is heterogeneous and has novelty due to these synergistic effects. It is a manufacturing method that can be expected from the ingredients for cooking.

  Figure 3-6 is a preservative component, the food must be above all hygienic, also helps to prevent food poisoning by suppressing the growth of harmful microorganisms causing rot and deterioration. The present invention is a manufacturing method capable of enhancing the preservability by simultaneously permeating and adhering a storage component in combination with a heating and cooking method. 1) Antifungal agents are used to prevent mold deterioration and deterioration of appearance and flavor of the skin such as imported bananas and citrus fruits. 2) Antioxidants have the function of preventing food poisoning by preventing deterioration of color tone and flavor due to oxidation of fat and oil foods, discoloration of processed foods, browning and formation of harmful peroxides. 3) Bleaching agents are used to make undesirable color components and colored substances of processed food raw materials colorless and to make the color tone white, and to prepare a clear and clear color tone. 4) Thickening stabilizers are used to enhance the viscosity of liquid food, etc., stabilize emulsification and dispersion, and gelation functions, and to maintain and improve the taste and quality. 5) Emulsifier works like emulsion mixing with water layer and oil layer uniformly so that water and oil can be separated without separating them into two layers, acting like emulsion, making emulsion uniform It has the property of keeping

  In FIG. 4, the primary heating of the spray of saturated moist air and the spraying and / or dripping of the food additive component composition water in the heating cooker according to the present embodiment, or the spreading of the food additive component powder and permeation and penetration A schematic of the adhering device and the secondary heating device of softening and sterilizing heating is shown. In this figure, the cooking cabinet at the front stage is a hollow box-shaped device 1 whose front part is open, a basic water storage container 2 of the designated optimum water, a basic water vapor generator 3 and a device 4 which controls this. , A basic water vapor sprayer 5, a storage container 6 for food additive composition water, a generator 7 for spraying and / or dripping composition water, an apparatus 8 for controlling means, and spraying and / or composition water A device that integrates the drip mouth device 9, the lead wire 10 of these two types of control means, the operation control box 11 for spray heating, the storage container 12 of the food additive component powder, the flow rate of the powder component, metering, and discharge, etc. , Operation control box 13, pipe and control wire 14 for delivering it, spray nozzle port device 15 for powder, cooking rack 16 for containing food material, and disturbed part flow structure 17 of the means for discharging the heated water. Configured with To have.

  The basic water storage container 2 is a container for storing the quality of water conforming to the food to be cooked with the quality of water that generates saturated moist air, and replenishment and the like accompanying the reduction of the amount of steam are carried out separately from the storage water prepared in advance A device for supplying water is provided to make the device not disturb the heating steam process, and a storage container is also provided at the bottom and the side, not necessarily at the top.

  The basic steam generator 3 has a known structure and generates saturated humid air. In addition, as steam generation means, as long as steam can be generated, it is also possible to replace with other devices or apparatuses other than a boiler.

The basic steam generation control means device 4 is used to control known temperature and time of steam for performing command operation.

  In the steam sprayer device 5 for basic water, saturated moist air is ejected from this spout into the space inside the cooking chamber, but even if the food material set in the upper, middle, and lower stages is installed at any position, it is equal In order to maintain the inside space under various heating conditions, for that purpose, the spray ports are constructed by installing a plurality of them at the top and the side. At this time, there is no difference between the temperature and humidity of the saturated humid air on the upper side and the side, and the direction of the spray port can also be moved, and a known vapor spray mechanism capable of adjusting the heating environment in the storage.

  The food additive composition water storage container 6 is a storage container formed by spraying and / or dripping composition water on a cooked food, and replenishment and the like accompanying loss of composition water are provided as described above.

  The food additive component composition water generating apparatus 7 has a known apparatus structure and generates the food additive component composition water.

  The food additive component control means 8 is used to control known spray and / or drip temperature and time control operations.

  Food additive composition The water spray port device 9 is a spray port that sprays and / or drips composition water, and the difference between spraying and dripping is the difference between the molecular weight of water quality and the water pressure. It is an installation apparatus which has a well-known apparatus.

  The leads 10 of the two control means are known leads connected to the devices 4 and 8 of the figure and the control box 11.

  The control box 11 of the two types of devices is a device board for instructing and instructing a series of operations formed by combining a basic water spray and a device for generating and / or dripping food additive components and a controller. For these two types of operations, a processor configured with known software and hardware, processing circuits of a plurality of program modules, and input of a set temperature and time, start instructions, and the control device based on a predetermined program In the course of cooking, adjustment of the temperature, amount and time of the moist saturated air and the food additive component composition water can be used to control various devices.

  The food additive component powder storage container 12 is a storage container in which the powder component is dispersed to the cooked food, and replenishment and the like accompanying the reduction of the powder are equipped with known devices.

  The food additive component powder control box 13 is provided with devices such as supply, transport, discharge, flow rate, metering, distribution, control, etc. necessary to disperse known powders as an integrated supply device and control device.

  The food additive component powder delivery pipe and the control lead 14 are known delivery and leads connected to the powder control box 13 above.

  The spray spray nozzle port device 15 of the food additive component powder has a known device structure and sprays the food additive component powder.

  The cooking cabinet 16 is a flat shape for placing processed foods, and the bottom side has a large number of holes or a mesh, and in the lower part is a flat type frame where water droplets of hot water under steam and composition water do not directly contact the upper food. A two-stage type that accumulates in receiving pans and consists of a rack on which a plurality of food items are placed in the cooking cabinet and can be moved in and out of the cooking cabinet as needed. The material is heat resistant, acid resistant, and resistant It has a structure. The baffled part flow structure 17 of the water temperature discharge means of the lower temperature is provided with a hole in one of the 16 square plates and a pipe connectable member in this hole so that water droplets are made to flow downward to one point. It is accumulated in the installed container or equipped with a structure consisting of drainage outside the cooking cabinet.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

  According to step 1 of FIG. 1, the food material of ginseng 10 mm square cut sample 1, round ginseng sample 2 and sample 3 equivalent to 250 g of ginseng is kept at 100% humidity of saturated wet air of city water in soft water range, temperature 1 and 5 initial heating and 2 switching heating primary heating without switching in step 5 in FIG. 1 step 5, after cooling in a refrigerator in step 9 and vacuum filling and packaging in a gas barrier bag, switching 2 in step 10 A second heating sample was obtained which was heated once and heated once in step 11. Both of these three samples are for keeping for 3 weeks in refrigerated 10 ° C. storage and for 10 months in a frozen storage of -15 ° C. or less. The ginseng 10 mm square cut of sample 1 was heated at 70 ° C, 60/60 times initial heating, 250 g of round solid ginseng sample 2 of sample 2 was heated 70 ° C, 50 minutes, then switched twice at 85 ° C, 30 minutes Sample 3 is switched and heated twice according to sample 2, and the three samples are allowed to cool, and then vacuum packaged, and samples 1 and 2 are sterilized at 85 ° C. for 30 minutes according to step 11. The sample 3 was subjected to the secondary heating of soft heating at 85 ° C., 30 minutes and 90 ° C., 30 minutes according to the step 10 to obtain a total of 3 samples. The breaking stress (× 105 N / m 2) and breaking strain (%), which are standard criteria for hardness, of these three samples were measured. Sample 1 has an average of 6.784 and 28.67%, and the bottom and top of sample 2 have an average of 1.354 and 22.56%, and the upper and middle portions of the ginseng core of sample 2 have an average of 1.579 And at 22.46% the ginseng buttocks and surface of sample 3 averaged 0.593 and 21.26%, and the top and middle of ginseng core of sample 3 averaged 0.634 and 21.65% The As the measured values of breaking strain of Samples 1 to 3 indicate, the difference in physical property value is large, and Sample 1 has a firm and fresh feeling despite the 10 mm square cut. Sample 2 had differences in physical property values for the two samples at the top and core of the round, but both samples were soft and felt too simmered, and differences in texture even after eating I felt great. The sample 3 had differences in physical property values between the two samples of the front and core portions as described above, but there was a feeling that it would eventually be lost, and rather it felt a flowable texture similar to a paste. In this way, it is said that changes in the physical property values of food materials can be seen by the temperature and time of cooking, and the switching and number of heating conditions, as it is said to have been a long time ago since ancient times in Japan, By switching heating from the initial heating stage to the same constant temperature zone cooking method, heat is conducted to the core of the food material by the effect of the initial heating until it reaches the target temperature zone. The effect can also realize softening without difference between the top part and core part of the food material, leading to classification of physical property value setting for food purposes. In this way, it is proof that it will be the target food that you want to reduce the change in physical property value of the buttocks, tops and cores of the food material depending on temperature and time control and the number of times for cooking food materials that are large and large in size. According to the physical property value characteristics of the three samples of food, it was a food satisfying and satisfying the texture for the individual and individual fooders of each chewing power.

  This case is an example of cooking a vegetable food material obtained by heat treatment of the saturated wet air spray in step 5 and step 10 and step 11 of FIG. 1 of the above-mentioned description. It can be quantified by changes in the texture of the material, and will serve as a foundation for providing and supporting food for elderly people's food and nursing care food in the future. It is an example that can be eaten with a spoon and can be easily chewed, and a person with masticatory difficulty can also be a food of surprise that reminds him of a food with a young sun. In recent years, JAS standard of care food and smile care food are recommended according to the national guidelines, and in particular, four divisions of ease of eating are classified according to production area, harvest period, ripeness, variety, part, size, shape and shape in vegetables. The hardness and so on of the raw material for food are varied in a wide variety of ways, and it is expected that it will be difficult to adjust these foodstuffs and cope with the digitization by division, but this embodiment will help to cope. Thus, if the selection of the solid food numerical value is satisfied under the cooking condition, it is possible to realize the swallowing food pyramid and the elderly food soft food stage divided food. People who have reduced energy from eating food in this category will also become training food that aims for a higher class food and will also know the joy of eating. Moreover, it is also possible to make this quantified solid food and other leafy vegetables into a heated paste to adjust the cohesion and adhesion. This also leads to an optimal diet that can be excreted by gastrophages, and depending on this adjustment and divided diet, oral intake can be enabled, and it is also possible to support the pleasure of eating from the mouth. In this way, if it can be adapted to the purpose of food by combining the digitization of the food material and the natural taste of the food material without impairing the original taste of the food material, the elderly and people with eating difficulties can be adjusted. It will be a cooking food that will lead to the future of the elderly food culture where menu development is planned.

  According to step 1 in Figure 1, the ginseng and ginseng are washed with a root vegetable washing machine to remove dirt and foreign substances (beards) adhering to it, disinfected with water-soluble bactericidal water, washed with water and cut into 10g each without peeling. And cooked with saturated moist air of municipal water in the soft water range described above. The beef bowl was heated at 85 ° C. for 60 minutes and then raised to 95 ° C. for 30 minutes. Ginseng was heated in 1/70 steps at a temperature of 90 ° C., which is a little soft and has a texture, and two kinds of foodstuffs further cooled in a refrigerator were obtained. These were not carried out for eating on the same day or the next day of the above-mentioned vacuum packaging filling and sterilization steps. In addition, since the two species are different from each other in the characteristics of the varieties, they are the individual cooking method, and the two species are not simultaneously cooked. Especially, beef bowl is rich in fiber and hard, and a two-step switching cooking method was performed to make it feel soft. In order to compare the two types of root vegetable vegetables of ginseng and ginseng, each of which has its own individuality, nothing was added when eating, and it was not eaten and tasted. It has no taste, and it has become a food that food users are satisfied with a mellow taste and a moderate texture.

  The cases of the above two cases are the cases where the vegetable food obtained by the treatment in step 1 is cooked, which reduces the lye and miscellaneous taste of the food material, and further the starchy substance is saccharified and sweetened by heat denaturation. Ginseng that can easily and easily eat foods that have never been tasted conventionally, and is also rich in dietary fiber, which is said to be the sixth nutrient, ginseng rich in β-carotene, which is essential to the human body Ingestion also improves effects such as nutritional deficiency and lifestyle-related diseases. Furthermore, it contains a large amount of nutrients and nutrients contained in the subcutaneous part of vegetables, but it is preferred by modern children when the smell, smell, taste, etc., which are also characteristic of food materials, remain. In addition, even as a measure to dislike ginseng and carrots, it will lead to increased appetite if it is a cooked food form with little decanting and miscellaneous taste. In addition, we can taste nostalgic beef bowl and carrot by realization of softening for elderly people and eating difficulty people, and the range of cooking menu spreads with these ingredients, and seasoning is expanded to various dishes of Japanese food, Western food, Chinese food Will also be possible. How to maintain the taste of food ingredients and the characteristics of nutritional components, and also reduce the taste that is not preferred, can feed food ingredients from young people to the elderly, and this healthy vegetable will be fostered by this vegetable intake It is also a cooking food that leads.

  In accordance with step 5 of FIG. 1, the frozen-packed ground meat portion of 1 kg of meat-packed ground meat meat is thawed in a refrigerator and then opened, and aligned as it is on a cooking shelf, the city of the soft water range described above After maintaining the humidity of water and saturated humidity of 100%, the primary cooking processing was performed with temperature and time control, and after cooling in a refrigerator, vacuum packaging was carried out with a gas barrier bag to obtain secondary heating. Here, as primary heating, heating was performed at 70 ° C. for 70 minutes for the purpose of reducing animal odor and saturated fatty acids contained in minced meat. Thereafter, it was cooled to 15 ° C. or less in a refrigerator and vacuum-packed in a pack bag composed of a barrier film, and then it was further heated at 90 ° C. for 300 minutes as secondary heating, cooled in a refrigerator and sliced to obtain minced meat. Vacuum-packing at the time of secondary heating here is the purpose of softening the hardness of the meat unique to meat and preventing the discharge of nutritional components and flavors. As described above, when nothing was added, neither eating nor eating, and when the tasting was carried out as it was, the animal meat peculiar to salmon meat had a slight decrease, and the salmon meat also became softer than ever before. In addition, although it was possible to realize the new taste and texture that wiped out the fixed concept of the meat, on the contrary, there was also an unpopular scene if it was not good for hunting hunters to lose their distinctive animal odor. In any case, even if the meat was cooked with saturated moist air in the soft water range, there was a difference from the taste and smell of simmering or grilling and eating the conventional uncooked raw food. In addition, cooking the minced meat of this animal means that livestock meats have antibiotics in the meat from the prevention of the drug substance and the injection to be cured, etc. The utilization of the minced meat is effective for preventing allergy and antibiotics. It can be avoided, and it will affect the future carnivorous dishes, and the expansion of the cooking range from the utilization of edible animals and meat will increase the demand, which can also contribute to the reduction of serious pest damage in Japan.

  The reason for selecting the minced meat in this case was that, in the diet of livestock meat described above, it was found that antibiotics reacted in the body and there were a large number of meat-allergists, and as a countermeasure, we cut off the kangaroo in Australia Meat is primarily heated in two steps of 65 ° C, 30 minutes and 70 ° C, 45 minutes in city water in soft water range, vacuum packaged after cooling, and then secondarily heated at 85 ° C, 400 minutes, meat for curry As a result of manufacturing as a meat-rich person who could not eat meat until now, it became possible to consume animal protein, and it was well received from the influence of reduced odor due to the flavor of curry ingredients, resulting in the pleasure of eating meat. There are also examples that you felt in reality. As described above, it is also a cooking method that can reduce meat odor, which is the most serious defect of meat, and can also process meat softly or softly. In addition, it did not rely on domestic and imported livestock meat of the current food problems, but it used to be a meat meat dish of only a part of mania, but the material can be reviewed by cooking the meat meat, and various kinds of The variety of seasonings also broadens the range of dishes, and in particular, the absence of antibiotics in meat materials makes it a heat-cooked food for animal meat that can be expected to increase in needs and seeds of animal meat.

According to 1 of FIG. 3, this is an example of the compound component of the fermented bacteria of the food additive component and the soup seasoning. This
The food material here was obtained by the process of the "0027" column, and was cooked with saturated moist air of city water in the soft water range described above in accordance with the "0032" column. Carrot 1 cm square cut at 85 ° C, 60 minutes. Cut radish 1 cm into 85 ° C, 40 minutes. Stir-frying beef porridge at 90 ° C for 70 minutes. The yellow paprika 1 cm square cut is heated at 65 ° C. for 30 minutes with four types of vegetable food. Each of the four types was heated under the individual cooking condition, because the food materials were different from each other and the texture was made the same. In addition, 100g of kelp, 10g of dried shiitake mushrooms, and 1 liter of water are put in a container as a method of extracting fermented broth using fermented bacteria of food additive component in these cooked foodstuffs, and refrigerator for 3 to 4 days 100 g of rice bran is placed in a storage container and kept in a container for 1 day at room temperature, and after 4 days when the rice bran becomes soft, the kelp and shiitake are taken out and heated for 15 minutes at 80 ° C. After cooling, the rice bran is crushed with a mixer, and the extract, ie, the fermented miso seasoning ingredient, is extracted with filter paper, and a small amount of soy sauce and salt of Gomi is added to it to make a fermented fungi decoction seasoning. Thereafter, in accordance with the “0033” column and the step 8, each of the four kinds of heated foodstuffs was cooled to 40 ° C. and sprayed at a composition water temperature of 30 ° C. for 8 minutes. After that, it was subdivided into a zippered plastic bag and stored in a refrigerator, and when eating, the whole bag was reheated in a microwave. Since these storage periods were 7 days as a standard, vacuum packing was not performed. In addition, there were voices that the four types were eaten individually and four elderly people were mixed in equal proportions, but the taste of the soup was weak, but the overall evaluation was good . Above all, it was soft until burdock, and a flavor was also present, and it was a food that elderly people are satisfied with when the umami of the soup is also felt. In addition, it becomes proof that food processing of seasoning ingredient and fermented ingredient can be done at the same time with cooking, and it is eaten and tastes intestinal bacteria growth by free combination of fermented bacteria of other wheat straw and sweet sake and food additive ingredient. It became a satisfying, ready-to-eat cooking food that can keep up with the second base.

  In this case, the cooking is performed by combining and spraying two kinds of components, fermenting bacteria and seasoning components. The reason why these two types were mixed is that the taste of the food is tasted and tasted by the effect of the seasoning ingredients, and by eating the functional ingredient which is the secret of fermented bacteria, the intestinal chemistry is not relied only on saliva or pancreatic juice. It is a combination that enhances the digestive action and regulates the intestinal environment with this digestive enzyme. In addition, the willingness of people with dysphagia and dysphagia is promoted by this effect, and it becomes a food material that simultaneously enhances nutrition balance and immunity, and depending on the utilization of fermented bacteria, individual correspondence such as age, gender, occupation, health etc. Makes it possible to expand the menu freely. Specifically, in order to alleviate constipation often found in women, it is also possible to eat vegetable foods every meal on a daily basis, containing plant-derived lactic acid bacteria. It is a good food form for old and young people.

  According to 2 of FIG. 3, this is an example of the seasoning ingredient of a food additive. The food material here is cooked with saturated moist air of city water in the soft water range described above, and a 10 g cut of ginseng cut at 85 ° C for 50 minutes. Cut potato 10g cut at 85 ° C for 50 minutes. Beef stir fry 10g cut at 85 ° C, after 50 minutes Heat at 95 ° C for 30 minutes by switching in two steps, cucumber stick 55 ° C for 60 minutes. A 10 g cut with a 10 g cut of southern sea bream is made by processing five kinds of vegetable food ingredients at 85 ° C for 20 minutes. They are food materials that differ in variety and shape, and in order to bring out the characteristics of the texture, each of the five types was operated under individual cooking and cooking conditions. The seasoning ingredients in Fig. 4 are soaked in 500g of city water for 100g of pure kelp overnight with reference to a method for extracting well-known umami taste, and then simmered with medium heat and then take out the kelp, and then Just warm up to just before boiling and put in 50g of dried bonito. In addition, a small amount of Gomi soy sauce and salt were added as a basic seasoning, and spray processing was carried out at a composition water temperature of 30 ° C. for 8 minutes in accordance with the “0029” column and Step 8 according to the lower temperature of the heated food. Although the food materials are different in each kind, after making the most of the taste of the material, by permeating and adhering the same seasoning ingredients to the food surface, the taste of the material and the umami of the soup will be transmitted to the mouth, and the taste and taste I also got a good food texture. Fresh vegetables such as lettuce, caves, paprika and onions are cut into a salad style and placed in 5 kinds of undercooked food, and then eaten with dressing, olive oil, vinegar, mayonnaise and salt and pepper etc. Japanese-style miso taste is enjoyed, but root vegetables such as carrots, potatoes, beef bowls, and nanban are strong for cooking. However, cucumbers also have a unique texture of low-temperature heat treatment, and each ingredient has umami The taste of the meal was a new sensation like never before, and it was realized that 10g of ginseng, potato, beef bowl, and minced fish with a slice of salad could not be eaten. However, in fact, umami vegetables were not dressings, and small amounts of mayonnaise and salt and pepper were preferred. Furthermore, it is popular among nutritional ingredients now, and sprinkles powder such as walnut and black sesame, etc., and is satisfied with the newly created salad in that it is possible to take root vegetables and vegetables.

  An example of this is undercooked cooking cooked with seasoning ingredients. Essentially, ingredients that taste the taste of root vegetables are preferred because of their simplicity and convenience for boiled foods that require cooking time, but here are examples of root vegetables that have an umami taste of soup that are also suitable for a salad sense, Because of the importance of vegetable intake for health, it can also contribute to the global 5ADAY movement of food intake, and in particular, it is limited to only salad and simmered dishes by utilizing the soup component emphasizing the umami component peculiar to Japan in foreign countries. It is also possible to develop a new creation menu that can meet the wishes of cooks and food eaters in the world without. Here, it takes time and effort to extract the broth, so it is possible to use a stock solution of a suitable seasoning solution on the market or dilute it to make a basic seasoning solution, and this taste differs depending on locality, individual, home, etc.五 五 変 質 変 質 変 質 拵 拵 変 質 変 質 変 質 変 質 変 質 変 質 次第 次第 次第 次第 次第 次第 次第 次第 次第 次第, 種類 変 質 万 万 変 質 変 質 変 質 変 質 変 質 変 質 次第 次第 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質 変 質.

  According to 3 in FIG. 3, this is an example of the flavor component of a food additive. As a method to extract natural fragrant flavor components, the green ajiiso bulk is washed, then heated at 45 ° C for 15 minutes with saturated humid air, cooled, ground by grinding method to form paste, squeezed, filtration process The fine particulate solid content was removed to obtain an extract component. The paste-like green azalea was not hydrolyzed except for the bulk substance retention and the vapor-deposited water, and the weight was slightly equivalent to the bulk weight, and when extracted from this, 30% was a fine solid . The green azalea extract is a natural product, and thus the flavor components are altered at the harvest time, but after cooling, it was made into a mixed liquid composition water with an extract amount of 15% in city water. The foodstuff here is cooled down to 15 ° C. or less in the refrigerator after reducing meat odor and saturated fatty acid in 50 minutes at 75 ° C. for 50 minutes under the cooking condition based on the “0032” column. After the above-mentioned jujube extract composition water was obtained at 30 ° C. for 7 minutes, it was vacuum packaged and heated at 85 ° C. for 30 minutes as the sterilizing heat of step 11 to obtain undercooked chicken breast meat. After cooling, it was opened and sliced into chicken breasts, which were then eaten with salt and pepper added. In addition, the remaining breast meat is simply stored in a zippered plastic bag, with oxygen removed, and stored in a refrigerator, and heated the breast meat in a microwave oven and boiling water for 5 to 10 minutes at a later date in two different ways. , And eaten with salt and pepper addition as described above. In the three types of feeding here, chicken meat with blue leaf flavor and flavor could be tasted with an unprecedented flavor and texture, and no change in taste in the three types was felt. If added to the salad in the "0086" column, it is also worthy of loin meat, and depending on the concentration difference of the extract component, it also leads to the novelty of chicken dishes and can taste different from eaten grilled chicken and roasty It became possible to cope with low salt diets. In addition, since the taste of aojiji remains in the food for cooking food, the ajiiso has been heat-treated in advance, so the aroma remains and the initial heat effect as a flavor component even when compared to the conventional fresh aji extract The heat resistance was good, and the taste, texture and flavor were satisfactory. As an example of this cooked Aojiza extract, it is also used for beer, shochu, wine, chikuwa, buckwheat, etc. It received high evaluation for remaining in the aroma even if it is heat-treated in the next step.

  In this case, there are a method of extracting green azalea extract and an example of cooked food prepared by spraying this ingredient onto a heated food. Traditional chicken dishes are mainly baked, fried, fried, steamed and raw food, and the steamed chicken ingredients are eaten with wasabi, ginger, soy sauce, salt, mayonnaise etc. but here chicken meat ingredients with a flavor extract attached This is an example of the processing of the undercooked food that has been transformed to a taste different from the conventional one, with a flavoring that is the taste of the green miso component of familiar flavored vegetables. Recently, however, some chickens with herbs added to chickens and retort pouches have been sold, but even if you eat the green miso-flavored chicken here, you can fry it with a second dish and eat it Also, the flavor remained, and the combination of chicken and green pepper flavor became a new taste. Speaking of spices, red pepper is immediately and widely distributed, and many fooders are aware of its taste. Here, it is not odd, and the selection of the aroma, irritating flavor component, pungent component and astringent component of other natural and natural origin spices such as green azalea is abundant, so conventional It is the best food if you want to improve the taste, smell and flavor from the law.

  According to 4 in FIG. 3, this is an example of the herbal component of a food additive. Boil 50g of natural black wolfberry and water 2000CC in a clay pot and simmer over half an hour over low heat for 30 minutes, and filter the black wolfberry with a paper towel. Obtained by naturally cooling and storing in a container. The food here is the cooking condition in accordance with the “0032” column, and the potato 10 g cut at 85 ° C. for 50 minutes and processed as a herbal medicine component in accordance with the step 8 in the “0033” column. Then, the composition was sprayed at a water temperature of 30 ° C. for 8 minutes. The cooked potato food is also suitable with plump and finished texture, and with the adhesion and penetration of black berry extract, the food front part becomes pale red, while the subcutaneous and core parts have the conventional potato color, which is tasted Then, although there was some eryngea, it was discolored due to black grain adhesion, but the food was not deteriorated at all, and it was satisfactory in terms of taste and texture.

  In this case, the cooking of the food and the penetration and adhesion of the herbal ingredient are unique in a unique food form, and further, from the combination of the heating food and various herbal extracts, a new food where the food and medicinal ingredients can be taken simultaneously And there is also the possibility of the development of food civilization. However, in the case of herbal medicine, it is common to use the herb itself as a food and to use it for medicinal and medicinal dishes since ancient times. Here, it is not possible to ingest ingredients other than the ingredients held in a single food material, which is a drawback of the cooked food, and it is possible to eat from the usual diet with the herbal medicine extract, which is a treasure trove of these various effects. For example, natural sources brought by herbal medicines are good for food and medicine, and they protect human health, and they can also be used to prevent various dietary supplements recently. In addition, medicinal herbs have been discovered and eaten since ancient times, and are distributed and prescribed throughout the country, and their medicinal effects are natural healing power and delayed, but suitable for Japanese people who consume a large amount of vegetable food In addition, the development of applications for preventive diets, health diets, medical diets, and beauty diets aimed at healthier life prolongation leads to the effect of herbal demand.

  According to 5 of FIG. 3, this is the case of the coloring component of the food additive. As a method of extracting the coloring components using gold leaf tea, 20 g of gold leaf tea is put in a porcelain container and put in a porcelain container for about 2 minutes and roasted for about 2 minutes, the gold leaf is filtered out with a stainless steel mesh and cooled to normal temperature and stored. Placed in a container for coloring. The food here heats the peeled M size Baron Hall potato once at 65 ° C for 30 minutes, twice at 85 ° C for 30 minutes, and with a thickness of 6 cm thick, under the heating and cooking conditions according to the “0032” column. The food processing was performed in which heating was switched to 85 ° C. for 30 minutes, and second heating was switched to 95 ° C. for two steps of 30 minutes. After that, the cooked food of different varieties is taken out from the refrigerated storage room, aligned on the shelf of the cooking cabinet, and the first spraying is performed for 8 minutes at a composition water temperature of 30 ° C. according to the “0033” column and step 8. After finishing, the 2 kinds of food were turned upside down and then sprayed a second time. The reason for the second spraying is to average the bottom of the whole food. Potatoes and daikon radish were different in color from the composition water stock solution color, but the effect was also reversed and the whole was colored averagely, but it was only the front part and it was penetrated to the core part It was not. However, the food has a different color from the raw food material and has a moment of confusion and surprise, but it has a mellow sweetness, a flavor that has never been tasted, and a taste different from conventional cooked food I was satisfied that it became a new taste and new visual food with the taste and color unique to golden tea.

  In this case, conventional foodstuffs and foodstuffs mainly use synthetic coloring agents. Here, it is food processing mainly composed of natural and natural color components, and the color is not a clear and vivid color tone, but rather becomes a dull color tone, but it has little influence on the human body and is naturally low in consumption conventionally By using coloring materials, synergetic effects are also produced by ingesting ingredients outside the food material. In addition, gold leaf tea is said to be the best and rare tea leaf in teas, and it is made to penetrate and adhere to the distinctive red color, and it is transformed into a novel visual food that is different from the original color of the food material It is also the purpose of eating. The use of various naturally-occurring coloring components is also to make the food material interested in the taste of the material and the color of the coloring components. In the present invention, adding a coloring component is a processing method that visually tastes a color that is not present in the raw material of the food, and recently cooking programs and recipe disclosures are popular, but many of them are colored food using a commercially available seasoning It is not limited to the above-mentioned golden tea, but using the coloring ingredients such as ordinary black tea, match tea, bancha, brown rice tea, coffee, fruits, vegetables, etc., it is a sight and taste with a changing food with an appearance unlike before It is also an important food source for complaining, vegetables hate infants, adolescents, eccentrics and the elderly. In addition, based on the negative effects of synthetic coloring intake being screamed in the academic society and in the media, the use of naturally-derived coloring ingredients will be the foundation for future safe and secure foodstuffs, and ingredients that can be transmitted to the development of the next generation of global cuisine It can also contribute to the processing field.

  In accordance with step 5 of FIG. 1, the frozen tuna probiotic block site is thawed in a refrigerator and then aligned in a cooking cabinet, and the soft water range of the above described municipal water wet saturated air at 65 ° C. for 30 minutes The primary cooking process was switched twice at 75 ° C. for 20 minutes, and thereafter, 2 g / square meter equivalent of commercially available kimchi seasoning powder was dispersed at room temperature for 5 minutes according to the “0034” column and step 8. It cooled with a refrigerator and vacuum-packed with the gas barrier bag, and also obtained the secondary heating of the heat sterilization of 85 degreeC and 25 minutes. Here, two-step switching cooking was carried out for the purpose of reducing the smell of fishy fish contained in tuna lavage as primary heating, and for the purpose of not losing nutrients rich in euphoria. In addition, by spreading Kimchi seasoning, in order to dispel the taste unique to tuna lavage and tuna lavage material becomes a food material evolved by the penetration and adhesion of seasoning, it is also aimed at wide-ranging expansion of the cooking menu. Furthermore, the tuna line has the property of becoming hard when steamed as it is, and secondary heating was applied to soften it. A total of three samples obtained by boiling the ingredients after cooking, one week after storage under refrigeration and one week after storage under refrigeration were obtained. When these three samples were tasted, the bloody odor remained a little, but the taste was unique to kimchi, and the taste was different from that of ordinary sake, soy sauce, miso, sugar, ginger braised, and fried rice and fried rice. Especially, steaming and Kimchi seasoning also contained other seasonings, and the cooked food combined with the spice flavor was the first known taste. Compared with the stored refrigerated and frozen products, Kimchi seasoning was also infiltrated by the effect of heating three times of time change and hot water, and the taste was enhanced, but it was favorable. The tasters both commented that the kimchi flavor is light and dark, and the optimum flavor has individual differences, and there were also voices of surprise with the tuna kinship and kimchi flavor. In the future, this is not limited to conventional close-dining, and many of tuna's openness are not used, and it is an example that became a sign of expansion of new recipe development depending on the effect of switching cooking of primary heating and various seasoning penetration and adhesion. is there.

In this case, the reason for selecting the tuna lineage is that the part of the lineage possesses rich nutrient sources such as vitamins A, B, D, E, EPA, DHA, iron, zinc, magnesium, etc. It is considered to be an iron nutrient source that is particularly lacking for women, and it is also for each fishery company to have little use value and be discarded in part by each fishery company, and to aim for effective utilization of resources by optimizing these ingredients. In addition, regardless of the tuna's richness, river fish in different parts of the world do not use more food than sea fish due to their unique odor, and non-standard, unnecessary parts and waste parts of agricultural products and other food materials in Japan and all parts of the world. Also from the viewpoint of reuse, the cooking method of heating temperature and time control according to the present invention and the method of supplementing food additive components such as spices and seasonings suitable for food cultures all over the world, it becomes a revival food Manufacturing method of cooking food which throws a stone on the food problem of

In the cooking food according to the present invention, a primary heating step of obtaining a heated food by spraying saturated moist air at 40 ° C. to 100 ° C. on the food material in the cooking chamber;
A food additive ingredient consisting of any one or more of a fermented ingredient, a seasoning ingredient, a spice ingredient, a herbal medicine ingredient, and a preservative ingredient and water are mixed in the cooking cabinet and the composition water kept at 10 ° C to 40 ° C. Spray and / or drip over the heated food for 3 minutes or more, or spray the powder of the food additive component for 2 minutes or more to penetrate / adhere the food additive component to the food material, and add the undercooked food to the food material. The process of obtaining
Vacuum packaging the cooked foodstuff or the cooked foodstuff;
Further, the method comprises a secondary heating step of spraying saturated vacuum air at 80 ° C. to 100 ° C. onto the vacuum-packed heated food or bottom-fed food.
And saturated moist air in the above-mentioned primary heating process and the above-mentioned secondary heating process is obtained by the manufacturing method which makes the whole spraying time 5 minutes or more, raising the temperature constantly or continuously or stepwise. .
The food additive component is preferably a natural food additive component or a chemically synthesized food additive component.
Furthermore, the food additive component is a natural food additive component or a chemically synthesized food additive component, and the natural food additive component is a sweetener, a colorant, a preservative, a thickening stabilizer, an antioxidant, a gum, and the like. At least one selected from a base, a bittering agent, an enzyme, a brightener, an acidulant, a seasoning, an emulsifying agent, a spice and a flavoring agent, and the chemically synthesized food additive component is a preservative, It is desirable to select at least one or more from an inhibitor, a bleach, a color former, a colorant, a sweetener, a seasoning, an acidulant, a nutrient fortifying agent, a flavoring agent, a wheat treatment agent, a sizing agent and a settling agent.

Claims (4)

Primary heating step of obtaining the heated food material by switching the control of the temperature and time of the saturated moist air to the food material one or more times in the cooking cabinet and spraying;
Composition water containing a plurality of food additive components in the cooking chamber is sprayed and / or dripped to this heated food material by controlling temperature and time, or powder containing food additive components is heated and temperature and time Controlling the amount and spraying, and infiltrating and adhering the food additive component to obtain the undercooked food;
Vacuum packaging the cooked food and the cooked food;
A method for producing a cooked food comprising secondary heating by switching the control of temperature and time of saturated moist air one or more times and spraying the heated food and the cooked food in the cooking chamber one or more times.   The method for producing a cooked food according to claim 1, wherein the temperature of the saturated moist air is 40 ° C to 100 ° C or less, and the spraying time is 5 minutes or more.   In the step of the above-described pre-cooked food product, an appropriate amount of a simple substance and a mixed component containing a food additive component is produced with appropriate water, composition water kept at 50 ° C. or less is exposed for 3 minutes or more, sprayed and / or dripped. The manufacturing method of the heat-cooked foodstuff of Claim 2. The method for producing a cooked food according to claim 1 or 2, wherein the step of preparing the finished food includes preparing a powder containing a food additive component as a single substance and a mixed component, and dispersing an appropriate amount for 2 minutes or more at normal temperature. .

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