JP2021037022A - Heat-generating bowl lunch - Google Patents

Abstract

To provide a heat-generating bowl lunch capable of warming uniformly the whole food, and capable of being enjoyed like a fresh state.SOLUTION: In a heat-generating bowl lunch in which a heating material, a tray, a sealed ingredient and packaged rice are stored in a lidded bowl-shaped container, a moisture content in the ingredient is 20-40 wt.%, a moisture content in the rice is 60.0-68.0 wt.%, and the total heating value of the heating material is 27-35 kcal.SELECTED DRAWING: Figure 1

Description

The present invention relates to a heat-generating bowl lunch box in which a heating material, a tray, a sealed ingredient, and packaged rice are stored in a bowl-shaped container with a lid.

Conventionally, foods with a heating function that can be stored for a long time at room temperature have been known.

Patent Document 1 includes a steam heating device at the bottom of a container with a sealable lid and a food container placed on the bottom of the container with a sealable lid so that steam can be evenly distributed and appropriately heated throughout the food. Foods with a heating device are disclosed.

In this food with a steam heating device, the main food and the auxiliary food are taken out from a bag or the like, and the food is heated by filling the box with the heated steam generated from the steam heating device in a state where the main food and the auxiliary food are put in a food container. This steam heating device is provided with a bag containing an exothermic agent that generates heat by reacting with water such as fresh lime, and a bag containing water, and heat is generated by pulling a string drawn around these bags. The water vapor generated by the reaction between the agent and water spreads evenly over the food and warms the food.

In addition, the main food is a food such as cooked rice, which is sealed with some water removed from the pregelatinized rice, and the secondary food is curry, hayashi rice, or beef bowl. Ingredients that can be subjected to pressure heat sterilization (retort) treatment are used.

Japanese Unexamined Patent Publication No. 9-452

Since conventional foods with a steam heater are used as emergency foods, pregelatinized rice is used. Pregelatinized rice is rice that has just been cooked and is rapidly dried by applying hot air, and the shape of each grain of rice is slightly deformed. Therefore, even if it is warmed with heated steam, it does not become so-called rice with rice grains, and it cannot be made into a state like freshly cooked rice. In addition, when the pregelatinized rice was stored in a sealed manner, the whole cooked rice was solidified in a block shape, so that the water vapor did not spread throughout the cooked rice and a part of the cooked rice became dry. Therefore, it was necessary to loosen the whole cooked rice before eating.

In addition, the ingredients used for such foods with a steam heating device are limited to stewed dishes such as curry, hayashi rice, and beef bowl, which are suitable for pressure heat sterilization (retort) treatment. It was. Therefore, ingredients cooked while keeping the taste and shape of the ingredients, such as rare steaks, roast beef, smoked salmon, etc. in a semi-lived state, and eel kabayaki, etc., which are easily crumbled, are subjected to pressure heat sterilization (retort) treatment. Could not be stored for a long time because it is not suitable for. For the heat-generating donburi bento, which does not spoil the taste and shape of the ingredients, is stored for a long time while maintaining the state after cooking, and can be easily enjoyed in a fresh state anytime, anywhere. Few technologies have been specifically clarified, including patent documents.

The present invention has been made in view of the above problems, and by setting the amount of water contained in the ingredients to be heated, the amount of water contained in cooked rice, and the total amount of heat generated by the exothermic material as appropriate conditions. It is an object of the present invention to provide an exothermic rice bowl lunch box in which the whole food is uniformly warmed and can be tasted in a fresh state. Another object of the present invention is to provide a heat-generating bowl lunch box that can be stored for a long period of time without impairing the taste and shape of foodstuffs for ingredients that are not suitable for pressure heat sterilization (retort) treatment.

The characteristic configuration of the heat-generating bowl lunch box according to the present invention for solving the above problems is
It is a heat-generating bowl lunch box in which a heat-generating material, a tray, sealed ingredients, and packaged rice are stored in a bowl-shaped container with a lid.
The amount of water contained in the ingredients is 20 to 40% by weight, and the amount of water is 20 to 40% by weight.
The amount of water contained in the cooked rice is 60.0 to 68.0% by weight, and the amount of water is 60.0 to 68.0% by weight.
The total exothermic amount of the exothermic material is 27 to 35 kcal.

According to the heat-generating bowl lunch box of this configuration, rice with a water content of 60.0 to 68.0% by weight is placed with ingredients having a water content of 20 to 40% by weight, and the total calorific value is 27 to 35 kcal. By heating, it is possible to evenly heat the whole food in about 10 minutes. In addition, cooked rice that has been sealed after cooking and once cooled and beta-ized is re-alpha-ized to the same state as freshly cooked cooked rice. In addition, the ingredients on the rice are evenly warmed, so you can enjoy a delicious donburi bento that looks like freshly made.

In the heat-generating bowl lunch box according to the present invention,
The rice milled water content of the rice used in the cooked rice is preferably 14.0 to 16.0% by weight.

According to the heat-generating donburi bento of this configuration, when the polished rice water content of the rice used for the packaged cooked rice is 14.0 to 16.0% by weight, the water absorption of the rice before cooking becomes high, so the cooked rice is cooked. Sometimes it becomes a delicious rice that is glossy and sticky. Even if the rice is sealed after cooking and once cooled to beta, it is possible to return the rice to a delicious, glossy and sticky rice with a predetermined amount of water and a predetermined total calorific value. Therefore, you can enjoy a more delicious donburi bento, which is like using freshly cooked rice.

In the heat-generating bowl lunch box according to the present invention,
The rice variety is preferably Omi rice Mizukagami produced in Shiga prefecture.

According to the heat-generating donburi bento of this composition, the rice varieties used for the packaged rice are Omi rice Mizukagami from Shiga prefecture, so that the cooked rice is white, glossy, and has moderate stickiness and sweetness. Is obtained. Therefore, you can enjoy a delicious donburi bento that looks beautiful. In addition, Omi rice Mizukagami produced in Shiga Prefecture uses less than half the amount of pesticides and chemical fertilizers, so it can be provided as a safer and more secure food.

In the heat-generating bowl lunch box according to the present invention,
The ingredients are preferably prepared to contain an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (Patent Microbial Depositary Center Accession No .: NITE P-02369).

According to the heat-generating bowl lunch of this configuration, the ingredients are prepared to contain an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (Patent Microorganism Depositary Center Accession No .: NITE P-02369). This makes it possible to suppress the growth of not only Gram-positive bacteria such as Bacillus subtilis but also Gram-negative bacteria such as Escherichia coli. Therefore, the ingredients can be stored for a long period of time without being sterilized by heating under pressure.

In the heat-generating bowl lunch box according to the present invention,
As the antibacterial solution, a medium containing Lactobacillus plantarum L44 strain (Patent Microorganism Depositary Center Accession No .: NITE P-02369) containing glucose, yeast extract, and peptone was used as the antibacterial solution. It is preferable that the supernatant is obtained by culturing, sterilizing the culture medium in an autoclave, and then centrifuging.

According to the exothermic donburi lunch of this composition, the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain is cultivated using a medium containing glucose, yeast extract, and peptone, which are natural media. As a result, an antibacterial solution that is safe to use in food can be obtained. Further, by removing the bacterial cells contained in the culture solution by autoclave sterilization and then centrifuging the culture solution, it is possible to obtain an antibacterial solution containing an antibacterial substance with high purity and which does not easily affect the taste of the ingredients. ..

In the heat-generating bowl lunch box according to the present invention,
The antibacterial solution is a 7.0-9.0-fold concentration of the culture solution of the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (Patent Microorganism Depositary Center Accession No .: NITE P-02369) or the supernatant. It is preferably a liquid.

According to the heat-generating bowl lunch box having this configuration, by making the antibacterial solution 7.0 to 9.0 times concentrated, the antibacterial effect can be obtained without diluting the taste of the ingredients, and long-term storage is possible.

In the heat-generating bowl lunch box according to the present invention,
The ingredients are preferably prepared so as to contain 30 to 40 mL of the antibacterial solution in terms of undiluted solution per 100 g.

According to the heat-generating bowl lunch box having this configuration, the ingredients are prepared so as to contain 30 to 40 mL of the antibacterial solution per 100 g in terms of undiluted solution, so that an antibacterial effect can be obtained and long-term storage is possible. It becomes.

In the heat-generating bowl lunch box according to the present invention,
After the ingredients are sealed in the sealed container, it is preferably heat sterilized at 65 to 75 ° C. for 20 to 40 minutes.

According to the heat-generating bowl lunch box having this configuration, the ingredients are not suitable for the pressure heat sterilization treatment because the ingredients are sealed in a sealed container and then heat sterilized at 65 to 75 ° C. for 20 to 40 minutes. It can be stored for a long period of time without spoiling the taste and shape of the ingredients, and can be provided as an ingredient for donburi bento.

In the heat-generating bowl lunch box according to the present invention,
It is preferable that the expiration date is set to 180 days or more.

According to the heat-generating bowl lunch box having this configuration, by setting the expiration date to 180 days or more, it is possible to carry out planned production and sales and to significantly reduce the amount of waste disposal.

In the heat-generating bowl lunch box according to the present invention,
The ingredients are grilled meat bowl, steak bowl, sukiyaki bowl, parent and child bowl, egg bowl, Chinese bowl, Tianjin bowl, vinegared pork bowl, eight treasure bowl, mabo bowl, curry bowl, hayashi bowl, roast beef bowl, smoked salmon bowl. , And at least one selected from the group consisting of rice bowls.

According to the heat-generating bowl lunch box having this configuration, it is possible to increase the choices of consumers by having many variations of the bowl lunch box.

FIG. 1 is an internal configuration diagram showing a configuration of an embodiment of a heat-generating bowl lunch box of the present invention.

In the exothermic bowl lunch box, the present inventor sets the water content in the ingredients, the water content in the cooked rice, and the total calorific value of the exothermic material as appropriate conditions, and once the rice is cooked, it is packaged and once packaged. It was found that the cooked rice that has been cooled and betaized can be gelatinized, and the ingredients placed on the rice can be warmed evenly, making it possible to make a freshly made rice bowl. In addition, even if the ingredients are bowls that are not suitable for pressure heat sterilization (retort) treatment, by adding an antibacterial solution derived from plant-derived lactic acid bacteria, long-term storage will be possible without impairing the taste and shape of the ingredients. The findings were obtained.

Hereinafter, embodiments relating to the heat-generating bowl lunch box according to the present invention will be specifically described with reference to the drawings. However, the present invention is not intended to be limited to the configurations described in the embodiments and drawings described below.

[Donburi-shaped container with lid]
As shown in FIG. 1, the container of the heat-generating bowl lunch box 1 includes a lid 13, a bowl-shaped container 10, and a tray 11 for storing food. The exothermic material 20 is placed on the bottom of the bowl-shaped container 10, and the sealed ingredient 30 and the packaged rice 40 are stored on the tray 11. The lid 13 is used to seal the entire container so that water vapor does not escape when warming the food. The lid 13 may be completely removable from the bowl-shaped container 10, or a part of the lid 13 may be connected to the tray 11 or the bowl-shaped container 10. The material of the lid 13, the bowl-shaped container 10, or the tray 11 may be plastic, aluminum, paper, wood, or pottery, and is most preferably plastic. The shape of the bowl-shaped container 10 may be a round or quadrangular cup shape in addition to the bowl shape. Further, it is preferable that the tray 11 is provided with two or more steam ports 12 in order to evenly heat the entire food by the steam generated from the exothermic material 20. The diameter of the portion where the lid 13, the bowl-shaped container 10 and the tray 11 overlap is preferably φ130 to 200 mm. Further, the height of the bowl-shaped container 10 is preferably 80 to 120 mm. The height of the tray 11 is preferably 40 to 60 mm. The height of the lid 13 is preferably 10 to 30 mm.

When warming food in the heat-generating bowl lunch 1, first, the lid 13 is opened, and the sealed ingredient 30 and the packaged rice 40 are taken out. Next, the packaged cooked rice 40 is opened, the cooked rice is placed in the tray 11, the sealed cooked rice 30 is opened, and the cooked rice is sprinkled on the cooked rice. Next, when the lid 13 is closed and the string 23 of the exothermic material 20 is slowly pulled, high-temperature steam is generated from the exothermic material 20, and the steam fills the container through the steam port 12 of the tray 11 to form the ingredients. The rice is warmed.

[Exothermic material]
The exothermic material 20 is composed of an exothermic agent 21 and a water bag 22. A string 23 is attached to the end of the water bag 22, and when the string 23 is pulled, the water bag 22 is torn, and the water that has flowed out comes into contact with the exothermic agent 21 to generate heat. The exothermic agent 21 used in the exothermic material 20 is not particularly limited, but one containing quicklime and aluminum is preferable. This is because the calorific value is high and no foul odor or harmful substances are generated. It is preferable that the exothermic agent 21 is filled in a breathable bag such as a non-woven fabric, and further sealed in a non-permeable and highly airtight bag such as a metal foil. The powder quicklime contained in the exothermic agent 21 is preferably 15 to 30% by weight, and the powder aluminum is preferably 70 to 85% by weight. It is preferable to bring 1.8 to 3.0 times the amount of water into contact with the weight of the exothermic agent 21. The total exothermic amount of the exothermic material 20 is preferably 27 to 35 kcal. If the total calorific value is less than 27 kcal, the whole food will not be warmed and the food will be partially cooled, so that it may not be possible to make a state like a freshly made bowl lunch. On the other hand, if the total calorific value exceeds 35 kcal, the food may become too warm and the semi-lived ingredients such as rare steak, roast beef, and smoked salmon may be excessively heated and the taste may change. In addition, the risk of burns may increase.

[Ingredients]
The ingredients 30 used for the donburi lunch are not particularly limited, but the grilled meat bowl, steak bowl, sukiyaki bowl, parent and child bowl, egg bowl, Chinese bowl, Tianjin bowl, vinegared pork bowl, eight treasure bowl, mabo bowl, curry It is preferable to use the ingredients of bowl, hayashi bowl, roast beef bowl, smoked salmon bowl, and eel bowl. In addition to the ingredients for rice bowls, porridge, uncles, risotto, etc. that make the best use of the texture of the materials used may be used. The ingredient 30 may be sterilized by heating under pressure, but when an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain, which will be described later, is added, the ingredient 30 is sealed and then 70. If the heat sterilization treatment is performed at ° C. for about 20 minutes, the same effect as the pressure heat sterilization treatment can be obtained. By using an antibacterial solution as an ingredient, even ingredients that are not suitable for pressure heat sterilization can be stored for a long time without spoiling the taste and shape of the ingredients and maintaining the state after cooking. Become. Further, when a predetermined amount of an antibacterial solution derived from Lactobacillus plantarum L44 strain is added to vinegar or the like to prepare a marinade, and the foodstuff and the marinade are placed in a sealed container and vacuum-packed, they are not necessarily sterilized by heating. Even if the treatment is not performed, it can be stored for a certain period of time while maintaining the state after cooking. Further, the sealed container of the ingredient 30 may be a plastic film or a metal foil, or may be a combination of these in multiple layers.

[Packaging rice]
The water content of the cooked rice used in the packaged cooked rice 40 is preferably 60.0 to 68.0% by weight, more preferably 62 to 65% by weight. If the water content of cooked rice is less than 60.0% by weight, the texture becomes hard and dry, and the taste may deteriorate. On the other hand, if it exceeds 68% by weight, the rice grains become sticky and may be connected to each other, making it difficult for the ingredients to fit into the whole cooked rice. In addition, since the shape of the rice grains is deformed, the appearance may be deteriorated.

The rice used in the packaged rice 40 preferably has a polished rice water content of 14.0 to 16.0% by weight. If the water content of the polished rice is less than 14.0% by weight, the rice will crack during water absorption before cooking, and the starch will flow out as glue when cooking, resulting in sticky rice and a poor taste. .. If the water content of the milled rice exceeds 16.0% by weight, the rice may be deteriorated due to mold contamination or the like, and the taste may be deteriorated. The rice production area is preferably domestically produced in Japan. The rice varieties used for the packaged rice 40 are not particularly limited, but are preferably Mizukagami, Omi rice, Koshihikari, Kinuhikari, Nihon Hare, Hinohikari, Hitomebore, Yumemizuho, Akitakomachi, and edible rice developed by each prefecture. , More preferably, Omi rice Mizukagami from Shiga prefecture.

The packaged cooked rice 40 is one in which the cooked rice is packaged in an airtight container and can be stored for a long period of time at room temperature. The packaged cooked rice 40 may be aseptic cooked rice that is cooked and packaged in a sterile room, or retort cooked rice that is subjected to pressure heat sterilization after packaging the cooked rice. In order to keep it, it is more preferable to use sterilized packaged cooked rice.

[Plant-derived lactic acid bacteria]
Lactobacillus plantarum L44 strain, which is a plant-derived lactic acid bacterium, has been isolated and identified from lactic acid bacteria contained in commercially available pickles. The Lactobacillus plantarum L44 strain has been entrusted to the Patent Microorganisms Depositary Center of the National Institute of Technology and Evaluation as Accession No. NITE P-02369 on October 5, 2016. In addition to Lactobacillus plantarum, it is known that plant-derived lactic acid bacteria such as Lactobacillus brevis and Lactobacillus fermentum are present in the pickles. In addition to the intestinal regulation effect, these plant-derived lactic acid bacteria have an effect of enhancing immunity, and are therefore used in foods such as yogurt and beverages.

[Antibacterial solution]
As the antibacterial solution, the culture solution of Lactobacillus plantarum L44 strain may be used as it is, or the supernatant obtained by autoclaving the culture solution and centrifuging may be used. The medium for culturing the L44 strain needs to be composed of only components that can be used for food, and for example, a medium containing glucose, yeast extract, and peptone (GYP medium) is used. Is preferably cultured. The glucose, yeast extract, and peptone are not particularly limited as long as they are used for foods, and commercially available ones can be used.

Normally, the culture solution of plant-derived lactic acid bacteria has an antibacterial effect against gram-positive bacteria such as Bacillus subtilis and Bacillus cereus, but is gram-negative such as Escherichia coli. It has no antibacterial effect against bacteria. However, the culture solution of the Lactobacillus plantarum L44 strain has an antibacterial effect against gram-negative bacteria such as Escherichia coli, and also against Yersinia enterocolitica and Helicobacter pylori. Has antibacterial activity. It is considered that the antibacterial action of the culture solution of the L44 strain is due to the unique antibacterial peptide produced by the L44 strain in the growth process. The culture solution of the L44 strain can exert an excellent antibacterial action at pH 6 or less.

The "antibacterial solution" can be identified by the method of culturing the Lactobacillus plantarum L44 strain. Since the peculiar antibacterial peptides contained in the antibacterial solution differ depending on the culture conditions of the L44 strain and are diverse, they cannot be represented by the general peptide formula (structure), and the antibacterial solution is extremely diverse. It is impossible to analyze and specify which peptide contributes to the antibacterial action. That is, the antibacterial solution cannot be directly specified due to its structure or characteristics, and can be specified only by the process (manufacturing method) for obtaining the antibacterial solution. At the time of filing the application of the present application, it is practically impossible and impractical to directly specify the "antibacterial solution" by its structure or characteristics.

The antibacterial solution is preferably prepared so as to contain 30 to 40 mL of the undiluted solution of the antibacterial solution per 100 g of the ingredient. If it is less than 30 mL, the antibacterial action becomes insufficient and long-term storage becomes difficult. Moreover, even if it exceeds 40 mL, the antibacterial effect does not improve as expected, which is not economical. Further, if the content of the antibacterial solution is increased, the taste of the ingredients may be diminished. As the antibacterial solution contained in the ingredient, it is preferable to use a concentrated solution of the antibacterial solution (for example, a concentrated solution of 7.0 to 9.0 times) in order to avoid changing the taste of the ingredient. The antibacterial solution may be concentrated by any of boiling concentration, vacuum concentration, and freeze concentration. As will be described later, the antibacterial solution retains its antibacterial action even by boiling and concentrating, so it is considered that a heat-resistant antibacterial substance is present. The antibacterial solution may be contained not only in the ingredients but also in the packaged rice.

[Heat sterilization]
The heat sterilization treatment is performed to kill all the bacteria that cause food poisoning contained in the ingredients after cooking. The main heat sterilization treatment for foods for long-term storage is pressure heat sterilization treatment (retort treatment). After putting the ingredients in a container and sealing them, the "center" stipulated by the Food Sanitation Law. The heat treatment is performed at a temperature of 120 ° C. for 4 minutes or more. The pressure heat sterilization treatment is suitable for stewed dishes, but for other dishes, the shape of the ingredients may be impaired or the taste may change. In the present invention, by adding a predetermined amount of an antibacterial solution derived from Lactobacillus plantarum L44 strain to the ingredients, the ingredients are placed in a sealed container and vacuum-packed, and then 20 to 40 at 65 to 75 ° C. By being heat-sterilized for a minute, it can be stored for a long time at room temperature while maintaining the state after cooking. By suppressing the heating temperature to 65 to 75 ° C., for example, egg products can be cooked in a soft state. Further, "normal temperature" means that the temperature is 15 to 30 ° C. To determine whether or not there are bacteria that cause food poisoning in the ingredients (quality evaluation test), the ingredients are vacuum-packed and then stored at room temperature for 5 days, and the container containing the ingredients swells. , Check that the color of the ingredients does not change or that odor is generated. If there is no particular change even after 5 days at room temperature, the antibacterial effect is exhibited and the product can be stored at room temperature for 180 days or more.

[Sell by]
The best-by date is the "best-by date" until this "date" when the product is stored according to the written storage method without opening the bag or container. Is. "The best-by date is set to 180 days or more" in the present invention means that the quality can be maintained for 180 days or more at room temperature while avoiding direct sunlight and high humidity. In addition, the best-by date can be further extended by refrigerating the ingredients (4 to 8 ° C.). It is possible to further extend the expiration date as long as the ingredients are sealed in a metal foil or a container in which a plastic film and a metal foil are combined in multiple layers.

The antibacterial solution used for the ingredients was obtained by the following method. Lactobacillus plantarum L44 strain (NITE P-02369) was inoculated into 5 mL of GYP medium (glucose 1%, yeast extract 1%, peptone 0.5%) at 30 ° C. for 12 hours. It was allowed to stand and precultured. 25 μL of the preculture solution was collected, added to 50 mL of GYP medium, and allowed to stand at 30 ° C. for 4 days for main culture. The main culture solution was sterilized by an autoclave (121 ° C., 15 minutes), centrifuged (8000 rpm, 10 minutes), and the supernatant from which the bacterial cells had been removed was used as an antibacterial solution.

[Sensory evaluation test]
In the sensory evaluation test, the donburi bento was heated with an exothermic material, and the "freshness", "texture of the ingredients", "stickiness of cooked rice", and all of these were combined into five panelists. A three-stage scoring evaluation was performed. The higher the score, the higher the evaluation of the bowl lunch. The sensory evaluation test was conducted 180 days after the ingredients were vacuum-packed.

[Example 1]
As an ingredient, chicken soboro curry was used. As a cooking method, 3 pieces of crushed and chopped garlic were fried in a frying pan containing olive oil over low heat, and when the scent came out, 600 g of chopped onions were added and fried on medium heat for about 5 minutes. Next, 360 g of minced chicken was added and stir-fried until browned, 36 g of flour was sprinkled in, and further stir-fried. Next, 600 g of boiled tomatoes were added and fried until the tomatoes had no sourness. Next, add 240 g of boiled chick beans and mix, add spices and 6 g of granule consomme, which is a combination of 18 g of curry powder, 18 g of coriander powder, 9 g of cumin powder and 9 g of turmeric, and simmer for about 10 minutes to a water content of 25. When it became about% by weight, 6 g of Garam masala was added and the heat was turned off. The cooked ingredients were vacuum-sealed in 5 packs of plastic films (Fujimori Kogyo Co., Ltd. for retort (white solid) T-35 200 cc) by 180 g each, and heat sterilized at 120 ° C. for 20 minutes. After 180 days of storage at room temperature, put 200 g (JA Green Omi) of Omi rice Mizukagami retort rice from Shiga prefecture, which has a water content of 64% by weight, on the tray of a bowl-shaped container with a lid. Further, the sealed ingredients were opened and put in, the lid was closed, and the mixture was heated with an exothermic material. As the exothermic material, 25 g of Morian Heat Pack (registered trademark) (total calorific value: about 29.8 kcal) (manufactured by Kyodo Co., Ltd.) was used. As a bowl-shaped container, a round bowl (main body φ180 mm × height 95, tray φ180 mm × height 50 mm: manufactured by Yoshizawa Co., Ltd.) was used. A sensory evaluation test was conducted on the bowl lunch after heating.

[Example 2]
Dice steak was used as an ingredient. As a cooking method, 270 g of Omi beef was cut into 2 cm square dice and baked in a frying pan until the surface was browned to make it medium rare. The steak meat was once taken out from the frying pan, and 42 g of chopped carrots, 60 g of potatoes, 48 g of red paprika, 48 g of yellow paprika, and 102 g of green onions were fried until the whole was cooked. Next, 42 g of diced red konjac, 90 g of subdivided king trumpet mushrooms, and 144 g of thinly sliced onions were quickly fried to the extent that the texture remained, combined with dice steak, added 222 g of steak seasoning, and turned off when it boiled. .. The cooked ingredients were placed in 5 packs of plastic film (Fujimori Kogyo Co., Ltd. for retort (white solid) T-35 200 cc) by 180 g each, and obtained by boiling and concentrating in packs containing each ingredient. An 8-fold concentrated antibacterial solution was added so as to be contained in 8.1 mL (64.8 mL in terms of undiluted solution. 36 mL of antibacterial solution in terms of undiluted solution per 100 g of ingredients). The water content of the ingredients was 25% by weight. The plastic film containing the ingredients was vacuum-sealed and heat sterilized at 70 ° C. for 20 minutes. In the quality evaluation test described later, it was confirmed whether the ingredients had any odor or color change. In the quality evaluation test, the ingredients that did not change were stored at room temperature for 180 days, and then under the same conditions as in Example 1, a sensory evaluation test was conducted on the heated bowl lunch box.

[Example 3]
As an ingredient, we used eel kabayaki. As a cooking method, 100 g of the prepared domestic eel was roasted on both sides with charcoal fire until it became brown, 50 mL of eel sauce was added, and the eel was boiled on low heat until it became plump. For the eel sauce, 25 mL of sake, 10 mL of mirin, 5 mL of dashi soy sauce, 30 mL of dark soy sauce, 10 g of eel, and 5 g of sugar cane were boiled over low heat. The cooked ingredients were placed in 5 packs of plastic film (Fujimori Kogyo Co., Ltd. for retort (white solid) T-35 200 cc) by 180 g each, and obtained by boiling and concentrating in packs containing each ingredient. An 8-fold concentrated antibacterial solution was added so as to be contained in 8.1 mL (64.8 mL in terms of undiluted solution. 36 mL of antibacterial solution in terms of undiluted solution per 100 g of ingredients). The water content of the ingredients was 25% by weight. It was vacuum-sealed on a plastic film and heat sterilized at 70 ° C. for 20 minutes. In the quality evaluation test described later, it was confirmed whether the ingredients had any odor or color change. In the quality evaluation test, the ingredients that did not change were stored at room temperature for 180 days, and then under the same conditions as in Example 1, a sensory evaluation test was conducted on the heated bowl lunch box.

[Comparative Example 1]
As an ingredient, chicken soboro curry was used. The cooking method was the same as in Example 1 except that the water content of the ingredients was 15% by weight. The method of vacuum-sealing the ingredients after cooking, heat sterilization treatment, packaged rice, bowl-shaped container, tray, and exothermic material were the same as in Example 1. In addition, a sensory evaluation test was conducted under the same conditions as in Example 1.

[Comparative Example 2]
As an ingredient, chicken soboro curry was used. The cooking method, the vacuum sealing method of the ingredients after cooking, the heat sterilization treatment, the ingredients, the packaged rice, the bowl-shaped container, and the tray were the same as in Example 1. As the exothermic material used, 20 g of Morian Heat Pack (registered trademark) (total calorific value: about 23.8 kcal) (manufactured by Kyodo Co., Ltd.) was used. Other than that, a sensory evaluation test was conducted under the same conditions as in Example 1.

[Comparative Example 3]
As an ingredient, chicken soboro curry was used. As the packaged cooked rice to be used, commercially available retort cooked rice having a water content of less than 60% by weight was used. The cooking method, the vacuum sealing method of the ingredients after cooking, the heat sterilization treatment, the ingredients, the bowl-shaped container, the tray, and the exothermic material were the same as in Example 1. Other than that, a sensory evaluation test was conducted under the same conditions as in Example 1.

In the sensory evaluation test (Examples 1 to 3 and Comparative Examples 1 to 3), "freshness", "texture of ingredients", "stickiness of cooked rice", and all of these were combined. Five panelists evaluated the score on a three-point scale. The higher the score, the higher the evaluation of the bowl lunch.

Feeling of freshly made material Feeling of texture of cooked rice Comprehensive Example 1 15 13 15 14
Example 2 15 15 15 15
Example 3 15 15 15 15
Comparative Example 1 10 10 10 10
Comparative Example 2 5 10 5 8
Comparative Example 3 10 15 5 8

In Example 1 (the moisture content of the ingredients is 25% by weight, the moisture content of cooked rice is 64 wt%, and the total calorific value of the heating material is 29.8 kcal), "fresh feeling" and "freshness of the ingredients" "Texture", "Rice chewy", and "Comprehensive" are all highly evaluated, "The texture of soboro and chickpeas is alive", "Rice seems to be freshly cooked", "It looks like freshly cooked" It ’s very delicious. ” On the other hand, in Comparative Example 1 (the water content of the ingredients was 15% by weight), the high evaluation as in Example 1 was not obtained, and "it was delicious, but the ingredients were slightly dry" and "the ingredients in the rice". There were comments such as "I'm not familiar with it" and "Dry curry rather than curry bowl". Further, in Comparative Example 2 (the calorific value of the exothermic material is 23.8 kcal), the evaluations of "freshness" and "stickiness of cooked rice" are low, and "some parts are not warm" and "hot and not fresh". There was a comment. Furthermore, in Comparative Example 3 (using commercially available packaged cooked rice whose water content is estimated to be less than 60% by weight), the evaluation of "the chewy feeling of cooked rice" was low, and "it did not feel freshly cooked" and "hardened". It feels like the cold rice is warmed in the microwave. "

In Example 2 (a dice steak in which an antibacterial solution was added so as to contain 36 mL of an antibacterial solution per 100 g of the ingredient), "fresh (hot) feeling", "texture of the ingredient", and "rice chewy". Both "feeling" and "overall" were highly evaluated, and there were comments such as "the whole meat is warm, but the rare part remains properly", "soft and juicy", and "it goes well with rice". Was done. In addition, in Example 3 (eel kabayaki in which an antibacterial solution was added so as to be contained in 36 mL in terms of undiluted solution per 100 g of ingredients), all were highly evaluated, and "eel kabayaki did not collapse at all". Comments such as "The good scent of charcoal has drifted from the time it was heated" and "It is delicious with a fluffy texture" were seen. Therefore, it was shown that by setting the amount of water contained in the ingredients, the amount of water contained in cooked rice, and the total amount of heat generated by the exothermic material as appropriate conditions, it is possible to enjoy a freshly made rice bowl lunch.

[Quality evaluation test]
In the quality evaluation test, the ingredients were vacuum-packed and then stored at room temperature for 5 days, and the deterioration of the ingredients was visually and olfactoryly confirmed. Evaluation was made with (+) and without (-) with "change in shape and color of ingredients", "generation of odor", and "expansion of packaging pack due to gas generation". If there is even one (+), it is judged to be corrupt.

[Reference example 1]
Dice steak was used as an ingredient. As a cooking method, 180 g of the ingredient contains 5.4 mL of the 8-fold concentrated antibacterial solution obtained by boiling concentration (43.2 mL of the undiluted solution. 24 mL of the antibacterial solution is equivalent to the undiluted solution per 100 g of the ingredient). It was carried out by the same method as in Example 2 except that it was added. The method of vacuum sealing the ingredients after cooking, heat sterilization treatment, packaged rice, bowl-shaped container, tray, and exothermic material were the same as in Example 2. In the quality evaluation test, as in Example 2, it was confirmed whether or not the ingredients had an odor or a change in color.

[Reference example 2]
Dice steak was used as an ingredient. The cooking method was the same as in Example 2 except that the ingredients did not contain an antibacterial solution. The method of vacuum sealing the ingredients after cooking, heat sterilization treatment, packaged rice, bowl-shaped container, tray, and exothermic material were the same as in Example 2. In the quality evaluation test, as in Example 2, it was confirmed whether or not the ingredients had an odor or a change in color.

[Reference example 3]
As an ingredient, we used eel kabayaki. As a cooking method, 180 g of the ingredient contains 5.4 mL of the 8-fold concentrated antibacterial solution obtained by boiling concentration (43.2 mL of the undiluted solution. 24 mL of the antibacterial solution is equivalent to the undiluted solution per 100 g of the ingredient). It was carried out by the same method as in Example 3 except that it was added. The method of vacuum-sealing the ingredients after cooking, heat sterilization treatment, packaged rice, bowl-shaped container, tray, and exothermic material were the same as in Example 3. In the quality evaluation test, it was confirmed whether or not the ingredients had an odor or a change in color, as in Example 3.

[Reference example 4]
As an ingredient, we used eel kabayaki. The cooking method was the same as in Example 3 except that the ingredients did not contain an antibacterial solution. The method of vacuum-sealing the ingredients after cooking, heat sterilization treatment, packaged rice, bowl-shaped container, tray, and exothermic material were the same as in Example 3. In the quality evaluation test, it was confirmed whether or not the ingredients had an odor or a change in color, as in Example 3.

In the quality evaluation test (Examples 2 and 3, Reference Examples 1 to 4), deterioration of the ingredients was confirmed. Evaluation was made with (+) and without (-) with "change in shape and color of ingredients", "generation of odor", and "expansion of packaging pack due to gas generation". If there is even one (+), it is judged to be corrupt. As a matter of course, the sensory evaluation test was not performed on the ingredients judged to be putrefactive.

Changes in the shape and color of ingredients Generation of odor Expansion of packaging pack Example 2 − − −
Example 3 − − −
Reference example 1 − − ＋
Reference example 2 ＋ ＋ ＋
Reference example 3 − − ＋
Reference example 4 ＋ ＋ ＋

In Example 2 (a dice steak in which an antibacterial solution was added so as to contain 36 mL of an antibacterial solution per 100 g of the ingredient), the appearance did not change even when stored at room temperature for 5 days, and due to gas generation. No swelling of the packaging pack or generation of odor was observed. The same was true even when stored at room temperature for 180 days. On the other hand, in Reference Example 1 (a dice steak in which an antibacterial solution was added so as to contain 24 mL of an antibacterial solution per 100 g of ingredients), the packaging pack expanded due to the generation of gas when stored at room temperature for 5 days. Was there. Further, in Reference Example 2 containing no antibacterial solution, the color of the dice steak became turbid and the packaging pack was expanded. When I opened it, it had an acid odor. Therefore, the sensory evaluation test was not performed on Reference Examples 1 and 2.

In Example 3 (eel kabayaki in which an antibacterial solution was added so as to be contained in 36 mL in terms of undiluted solution per 100 g of ingredients), the appearance did not change and gas was generated even when stored at room temperature for 5 days. No swelling of the packaging pack or generation of odor was observed. The same was true even when stored at room temperature for 180 days. On the other hand, in Reference Example 3 (eel kabayaki in which an antibacterial solution was added so as to contain 24 mL of the undiluted solution per 100 g of the ingredient), the packaging pack expanded due to the generation of gas when stored at room temperature for 5 days. Was. Further, in Reference Example 4 containing no antibacterial solution, the entire eel was turbid and the packaging pack was swollen. When I opened it, it had a rotting odor. Therefore, the sensory evaluation test was not performed on Reference Examples 3 and 4.

Therefore, by using an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain, even foodstuffs that are not suitable for pressure heat sterilization can be stored for a long time at room temperature. It has been shown.

The heat-generating bowl lunch box according to the present invention can be used for sale in parking areas, train stations, airports, and for gifts. It can also be used outdoors and as relief supplies.

1 Heat-generating bowl lunch box 10 Bowl-shaped container 11 Tray 13 Lid 20 Exothermic material 30 Ingredients 40 Packaged rice

Claims (10)

It is a heat-generating bowl lunch box in which a heat-generating material, a tray, sealed ingredients, and packaged rice are stored in a bowl-shaped container with a lid.
The amount of water contained in the ingredients is 20 to 40% by weight, and the amount of water is 20 to 40% by weight.
The amount of water contained in the cooked rice is 60.0 to 68.0% by weight, and the amount of water is 60.0 to 68.0% by weight.
A heat-generating bowl lunch box in which the total calorific value of the exothermic material is 27 to 35 kcal. The heat-generating bowl lunch according to claim 1, wherein the polished rice water content of the rice used for the cooked rice is 14.0 to 16.0% by weight. The heat-generating bowl lunch according to claim 2, wherein the rice variety is Omi rice Mizukagami produced in Shiga prefecture. The ingredients of claims 1 to 3 are prepared to contain an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (Patent Microbial Depositary Center Accession No .: NITE P-02369). The heat-generating bowl lunch described in any one of the items. As the antibacterial solution, a medium containing Lactobacillus plantarum L44 strain (Patent Microorganism Depositary Center Accession No .: NITE P-02369) containing glucose, yeast extract, and peptone was used as the antibacterial solution. The exothermic bowl lunch according to claim 4, which is a supernatant obtained by culturing, sterilizing the culture medium in an autoclave, and then centrifuging. The antibacterial solution is a 7.0-9.0-fold concentration of the culture solution of the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (Patent Microbial Depositary Center Accession No .: NITE P-02369) or the supernatant. The heat-generating bowl lunch according to claim 4 or 5, which is a liquid. The heat-generating bowl lunch according to any one of claims 4 to 6, wherein the ingredient is prepared so as to contain 30 to 40 mL of the antibacterial solution in terms of undiluted solution per 100 g. The heat-generating bowl lunch according to any one of claims 4 to 7, wherein the ingredients are sealed in the sealed container and then heat-sterilized at 65 to 75 ° C. for 20 to 40 minutes. The fever-type bowl lunch according to any one of claims 1 to 8, which has a best-by date of 180 days or more. The ingredients are grilled meat bowl, steak bowl, sukiyaki bowl, parent and child bowl, egg bowl, Chinese bowl, Tianjin bowl, vinegared pork bowl, eight treasure bowl, mabo bowl, curry bowl, hayashi bowl, roast beef bowl, smoked salmon bowl. The heat-generating bowl lunch according to any one of claims 1 to 9, which is at least one selected from the group consisting of rice bowl and rice bowl.

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