JP2914848B2 - Cooked cream stew-like retort food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked cream stew-like retort food which can be easily rearranged for a specific cooked food in a short time. But it is possible to eat properly, at the same time, further adding cooking ingredients as appropriate, and without any special seasoning means such as adding a seasoning for seasoning, it was predetermined as it is The present invention relates to a completely new type of cooked cream stew-like retort food (rearranged food) that can be easily rearranged in a specific cooked food in a short time.

[0002] Here, the re-arrangement is based on a specific cooked food that can be suitably eaten directly as it is, and a special seasoning means can be obtained by simply adding cooking ingredients to this base. Without being applied, it is defined as meaning to be reconstituted as it is into a plurality of types of prepared foods (rearranged cooking foods) determined in advance based on a certain manual. Also,
The term "rearranged food" as used in the present invention is defined as a cooked processed food which can be changed into a plurality of dishes without adding a seasoning. Further, re-arranged cooking foods is defined as meaning the re-arranged cooked food.

[0003]

2. Description of the Related Art Conventionally, so-called retort foods manufactured by storing cooked various foods in a retort pouch and processing the retort pouches have been widely used in microwave ovens, and have tended to simplify cooking and save labor. In response to the development of retort technology, there is a tendency to spread and develop widely, and the types of products are wide-ranging, such as curry products, stew products, cooked rice products, noodle products, prepared food products, etc. It is expected to be a growing product in the future.

[0004] As a factor of the spread and development of such retort foods, retort foods are cooked foods, so they can be eaten as they are, or they can be eaten simply by simply warming them in a microwave oven or the like. In addition, the advancement of retort technology has made it possible to produce products that make full use of the characteristics of materials, such as the ability to use ingredients in large shapes, and even cook main dishes within 15 minutes. Various things such as that the dietary habits in the home have changed drastically, such as being able to be desired, and the tendency of shortening the cooking time are becoming increasingly stronger, etc., but in any case, recently, At the core of this is the fact that the development of retort technology itself is a major factor, such as the possibility of technically expanding the capacity of retort foods. It is needless to say.

[0005] By the way, most retort foods have conventionally been commercialized with the main goal of eating them as they are, apart from sauces and the like, and the seasoning of the cooked retort foods has been common. Regarding technology, in the past, when developing the retort food, the technology has been developed in the direction of pursuing that an optimal umami can be obtained when the food is eaten as it is, without specially modifying the food. Therefore, when actually eating the cooked retort food, it is possible to eat the retort food as it is, or simply heat-treat it with a microwave oven or the like, and immediately eat it. As a matter of course, the optimum seasoning standard has been set only on the premise that the cooked retort food is eaten as it is.

As described above, conventionally, generally, cooked retort foods have a basic concept that they can be eaten as they are, or they can be eaten simply by warming them with a microwave oven or the like. In order to develop a product that can be used in an optimal form in such a case, the seasoning standards for the cooked retort food are also optimized when the cooked retort food is eaten as it is. Usually, it is set to be the same, and such use has been a so-called fixed basic concept of the conventional cooked retort food.

[0007] On the other hand, when using conventional cooked retort foods, it has been practiced to add appropriate ingredients, add seasonings, and arrange the foods on their own. Add soups such as meat, add seasonings, etc. to change the seasoning, completely correct the so-called seasoning standards, and cook again as a whole, so to speak, so-called cooked retort food as a kind of cooking material It belongs to the category of normal cooking or cooking used, that is, merely secondary cooking or re-cooking, and the cooked food is prepared without applying any special seasoning means such as using a seasoning for seasoning. It does not re-arrange retort foods into specific cooked foods.

[0008] As described above, conventionally, the cooked retort foods are secondarily re-cooked together with other ingredients and the like, and the seasonings for seasoning are added, although appropriate changes are made. Prepared retort foods that can be directly re-arranged as they are based on a specific manual for specific prepared foods without any special seasoning means such as adding Does not exist,
Therefore, until now, existing cooked retort foods are used as they are, or the cooked retort foods are used and subjected to ordinary cooking means or cooking processing to prepare cooked foods of another form. The fact was that there was no other way to utilize the food than processing it and re-cooking it.

[0009]

In view of such circumstances, the present inventors have been able to utilize the retort food more diversifiedly without being bound by the basic concept of the conventional cooked retort food. As a result of undertaking the study with the goal of developing a completely new type of cooked retort food possible, a completely new concept of cooked retort food that can be eaten traditionally, as is, or simply warmed In addition to (being cooked), the following development goals were set and the research was started.

[0010] That is, it is possible to easily and quickly rearrange foods to specific cooked foods using cooking materials at home, and the method is manualized. That is, for example, an appropriate cooking material is added. And can be easily re-arranged for other specific cooked foods (re-arranged cooking foods), and can be cooked in less than 15 minutes on a main dish and a microwave oven can be used, that is, A new cooked retort that satisfies the basic concept based on the fact that it can be cooked simply and quickly without any special seasoning means such as using seasonings or full-scale cooking or cooking means. As a result of intensive research with the goal of developing foods, we have been able to rebuild one or more specified cooked foods in advance. A completely new type of cooked cream stew-like food that may be Nji (Re-arrange food)
And succeeded in completing the present invention.

That is, according to the present invention, it is possible to suitably eat the food as it is or directly by heating it. It is an object of the present invention to provide a completely new type of ready-to-eat cream stew-like retort food that can be easily rearranged in a short time.

Further, the present invention provides a method of adding a suitable cooking ingredient without using special seasoning means or cooking or cooking means such as using a seasoning for seasoning.
An object of the present invention is to provide a completely new type of cooked cream stew-like retort food that can be rearranged into a specific cooked food simply and in a short time.

Further, the present invention can be applied to the case where the food is eaten as it is, or when it is eaten in a form to which other cooking ingredients are added.
An entirely new type of prepared cream, each of which can be eaten in a manner that maintains good taste, i.e., good seasoning standards, without applying special seasoning means such as adding seasonings for seasoning. It is intended to provide a stew-like retort food.

Further, the present invention relates to a method of adding one or more specific cooked food products to a seasoning for seasoning based on a certain manual processing method. It is an object of the present invention to provide a completely new type of prepared cream stew-like retort food which can be easily prepared without applying a seasoning means.

[0015]

The structure of the present invention for achieving the above object comprises the following technical means (1) to (3). (1) It is possible to suitably eat directly in the form as it is, and, at the same time, add cooking ingredients as appropriate, and
To be able to re-arrange to more than one kind of special cooked food ,
Even if it is eaten directly or rearranged, it has a certain taste
Or a certain upper limit that can be perceived as good flavor
Or within the lower limit, set the seasoning standard
Set to the bell, a cooked cream stew-like retort food adjusted, the cream stew-like retort food of at least flour, oil, milk components, salt, suitably Seasonings and carrot, and consisted ingredients potatoes, etc.,
The flour content is 3 to 5% by weight, the fat and oil content is 4 to 7% by weight, the milk solid content is 1.8 to 5% by weight, and the salt content is based on the cream stew-like retort food excluding ingredients. Is 0.5 to 1.5% by weight, and the viscosity at 60 ° C. is 2
A cooked cream stew-like retort food which can be rearranged to the specific cooked food, wherein the food is at a rate of 00 to 1500 cps.

(2) The predetermined cooking ingredients that can be added as appropriate
The cooked cream stew-like retort food according to the above (1), which is a material such as spaghetti, macaroni, rice, vegetables, eggs and the like which has not been subjected to a special seasoning treatment.

(3) The cooking according to (1), wherein the predetermined one or more specific cooked foods are cream spaghetti, macaroni gratin, rice gratin, risotto, cooked vegetables and / or Western-style teacup steamed. Used cream stew-like retort food.

Next, the present invention will be described in more detail. The cooked cream stew-like retort food of the present invention can be suitably eaten as a cream stew even directly as it is, and the composition of the cooked cream stew-like retort food is specified based on its seasoning standard. Except for the ratio of the content of the component, basically, the same one as in a normal cream stew can be appropriately used.

The cooked cream stew-like retort food of the present invention can be eaten as it is or by simply warming it and eat it directly as it is as the cream stew. It is possible to re-arrange one or more specified cooked foods by performing a very simple cooking operation, and at the time of the re-arranging operation, use any special seasoning means. The point which does not need to be applied has the greatest feature. Here, the re-arrangement, as described above, is based on a specific cooked food that can be suitably eaten directly as it is, and only by adding appropriate cooking ingredients to it as a special seasoning. Without taking any measures,
It is defined as meaning to be reconstituted into a specific plurality of types of prepared foods (rearranged cooking foods) determined in advance based on a certain manual.

The cooking ingredients used in the re-arrangement operation include, in particular, spaghetti, macaroni, rice, vegetables, eggs, etc., which are suitable for the re-arrangement of cream stew-like retort foods. As a typical example, fresh ingredients that have not been subjected to a special seasoning treatment can be cited, but it goes without saying that the cooking ingredients can be appropriately changed according to the type of cooked food to be rearranged. Absent.

In the present invention, it is necessary to define one or more specific prepared foods in advance for the prepared food (rearranged cooking foods) which is the target of the rearrangement. About kind, if it can be re-arranged based on the prepared cream stew-like retort food (re-arranged food) of the present invention,
Anything is possible and is not particularly limited.
And as a preferable specific example of the one or more specific cooked foods, for example, cream spaghetti using spaghetti as a material, macaroni gratin using macaroni as a material, rice gratin using rice as a material, and others, Risotto, cream-boiled warm vegetables, Western-style teacup steaming, etc. are exemplified as typical re-arranged cooking foods.

When these cooked foods are used as foods to be rearranged, the cooked cream stew-like retort foods of the present invention contain at least flour, oil and fat, milk components, salt, seasonings and carrots, potatoes and other ingredients. The content of flour is 3-5% by weight, the content of fats and oils is 4-7% by weight, and the content of milk solids is 1.8- It is important to set the content to be 5% by weight and the content of salt to be 0.5 to 1.5% by weight. For example, when the cream spaghetti, macaroni gratin, rice gratin, risotto, hot vegetable cream-boiled and / or Western-style teacup steamed are selected as one or more specific cooked foods, the cream stew-like retort food of the present invention is used. As for the seasoning standards, the content ratio of each component is set in the above range in consideration of the optimum seasoning standards of each of these foods.

In this case, if the flour content is below the lower limit and less than 3%, the viscosity becomes soup-like and the viscosity is too low, which is not preferable. Unfavorable physical properties are produced. On the other hand, when the content of the fat or oil is lower than the lower limit and lower than 4%, problems such as feeling of powdery smell, easy formation of lumps in production, and light taste are caused. , The oil separates,
The problem is that oil sticks to the mouth and makes the skin feel irritated, which is not preferable. When the content of the milk solids falls below the lower limit and becomes less than 1.8%, the body becomes insufficient.
The problem of wateriness is unfavorable, and the upper limit of 5
%, It is not preferable because of problems such as persistent and browning odor and a tendency of the color tone to become red.

Further, the content of salt is below the lower limit,
If it is less than 0.5%, problems such as lack of tightness and wateriness occur, which is not preferable.
If it exceeds 5%, it becomes salty and it is not possible to maintain a suitable seasoning standard. On the other hand, if the viscosity is out of the above range, it is not possible to obtain the texture unique to cream stew, and it is impossible to maintain the characteristics of the re-arranged food of the present invention. These foods cannot be rearranged.

As described above, the content ratio of each component is
It has a critical significance, when these are set in the above range, it is possible to rearrange the cooked cream stew-like retort food of the present invention to the cooked food, but the content of each component If the ratio deviates from these ranges, it is difficult to satisfy a suitable seasoning standard, and the intended purpose cannot be achieved. Also,
The suitable seasoning standard is defined as, for example, a concentration of a suitable seasoning of each of the foods, a degree of balance, and the like, and means a so-called suitably edible seasoning. .

In general, the taste or flavor of food is unique to each food, and it goes without saying that the taste of food, including its physical properties, is determined comprehensively. With regard to the taste of such foods, for foods having very similar contents, for example, a specific type of taste is basically determined by the concentration level of the taste component, that is, the shading of the seasoning. In addition, the concentration of the seasoning, which depends on the degree of balance, furthermore, the taste or flavor actually felt as a taste, for example, there are certain upper and lower limits depending on the concentration of the seasoning, the degree of balance, these As long as the concentration and the balance do not exceed the range, that is, as long as the concentration of the seasoning and the degree of the balance are set in the range of the concentration and the balance, a certain taste or flavor is good. It is one that is felt as the.

On the premise of this, the ratio of the content of each component serving as a basis for the seasoning of the cooked cream stew-like retort food which can be re-arranged is determined by one of the target types of the re-arrangement. By setting so that each suitable seasoning standard of the above specific cooked foods and the like can be obtained, it is possible to suitably eat the cooked cream stew-like food of the present invention directly as it is, In addition, even when the above-mentioned cooking ingredients are added and rearranged to the predetermined one or more specific cooking foods, each of the cooking foods can be eaten as a suitable one. .

In order to clear such a seasoning standard,
As described above, the content of flour is 3 to 5% by weight, the content of fats and oils is 4 to 7% by weight, and the content of milk solids is 1.8 to 5% by weight based on the cream stew-like retort food excluding ingredients. %, The content ratio of each component is set in a specific range so that the salt content is 0.5 to 1.5% by weight, and 6
It is indispensable to set the viscosity at 0 ° C. in the range of 200 to 1500 cps. If the viscosity deviates from these ranges, it is impossible to rearrange the one or more kinds of cooked foods as described above.

As described above, the cooked cream stew-like retort food of the present invention can be easily rearranged to the one or more specific cooked foods.
And so that the taste or flavor of each of the prepared foods can be maintained at a suitable level even by the re-arrangement,
It is necessary to set the seasoning standard of the cooked cream stew-like retort food to a suitable seasoning standard for each of these foods by setting the content ratio of each component in the above range. As a factor of the seasoning reference, the concentration of the seasoning is mentioned as a typical example. However, basic types of taste or taste, balance of taste or flavor, color tone, physical property value and the like are included. Elements, such as product viscosity or fluidity, are all included. In the present invention, the content ratio of each component and the viscosity range are qualitatively and quantitatively determined in consideration of the elements of the seasoning standards of these prepared foods.

In the case of the seasoning concentration, for example, in the case of the seasoning concentration, an upper limit or lower limit seasoning concentration which is felt as a suitable taste or flavor in each of the specific prepared foods is set in advance. Within the range of the same upper or lower seasoning concentration of each of the specific cooked foods and the cream stew-like retort food set in the same manner, the concentration is determined as a suitable seasoning concentration of each of the cooked foods and the like. Can be. The concentration of the seasoning is
Needless to say, it means the concentration level of the taste or flavor in the product such as the above-mentioned cooked food, not the concentration of the product itself.

As with the flavor concentration, the above-mentioned reference values can be set for the balance of taste or flavor, color tone, physical properties, viscosity or fluidity of the product, etc. May be appropriately selected according to the type of the target re-arranged food.

[0032]

Next, the present invention will be specifically described based on examples, but the present invention is not limited to only the examples. Example 1 A cream stew base was prepared based on the following composition. (Composition) (Blending amount, g) White roux 80 Milk 320 Water 500 Full fat milk powder 5

The white roux was prepared by heating light flour with a butter while stirring lightly so as not to color. Milk, water, etc. are added little by little to the white roux with good stirring, and further, solid contents such as salt, pepper, onion powder, sodium glutamate, etc. are added little by little while stirring, and the whole is further stirred uniformly. Stewed to prepare a cream stew base.

On the other hand, meat, vegetables and the like cut into appropriate sizes are prepared, and this is lightly roasted with butter in a conventional manner and used as a tool, and used together with the cream stew base. While being stirred uniformly, it was further boiled and finished.

The final flavor of the cream stew is
The optimal seasoning standards for the cream stew and the preferred seasonings for each of the predetermined six specific cooked foods, namely cream spaghetti, macaroni gratin, rice gratin, risotto, cream-boiled hot vegetables, and western-style teacup steamed. Based on the standard, it was set so as to satisfy those standard values. As a final seasoning, 7 g of salt, 0.5 g of pepper, 1 g of onion powder, and 3 g of sodium glutamate were added.

The cream stew thus finished is bagged in a retort pouch every 180 g by a conventional method.
A cooked cream stew-like retort food of the present invention was obtained. The content of each component excluding the ingredients of the cooked cream stew-like retort food was 4.4% by weight for flour, 4.7% by weight for fats and oils, and 1.% for milk solids.
9% by weight, the content of salt is 0.76% by weight, and
The viscosity at 60 ° C. was 500 cps.

Next, the prepared cream stew-like retort food of the present invention thus obtained is opened, and based on the retort food, 200 g of boiled spaghetti prepared separately and 50 g of water are added, and the liquid component and the solid are added. The ingredients were thoroughly mixed and the whole was heated in a microwave oven to obtain a re-arranged cream spaghetti with ingredients. In this way, the cream spaghetti obtained by re-arranging has a very good taste and flavor balance without applying special seasoning means such as adding a seasoning for seasoning. , As it is,
The food could be suitably eaten as re-arranged cooking foods.

In such a re-arrangement step, instead of the spaghetti, as a cooking material, a material such as macaroni, rice, vegetables, eggs, etc., which has not been subjected to a special seasoning treatment, is used. Similarly, by rearranging, using the cooked cream stew-like retort food of the present invention, simply and in a short time, respectively, macaroni gratin, rice gratin, risotto, creamy boiled vegetables, Western-style teacup steamed. Obtained, all of them have a very good taste and flavor balance without applying special seasoning means such as adding a seasoning for seasoning, as it is, as re-arranged cooking foods It could be eaten properly.

[0039]

As described in detail above, the present invention can be suitably eaten directly as it is, and at the same time, by adding appropriate cooking ingredients, one or more predetermined specific ingredients can be obtained. The present invention relates to a completely new type of prepared cream stew-like retort food (re-arranged food) that can be rearranged into cooked foods. Specific cooked food that can be eaten properly without adding any special seasoning means such as adding a seasoning for seasoning just by adding ingredients and warming as it is or simply by microwave oven etc. (Rearrange Cooking Foods).

Conventionally, when other cooking ingredients are added to cream stew, which is usually a retort food, and then processed into another form of cooked food, it is necessary to add a special seasoning step and a special seasoning. However, according to the cooked cream stew-like retort food of the present invention, a specific seasoned food can be easily rearranged in a short time without requiring a special seasoning step or the like.

Furthermore, the cooked cream stew-like retort food of the present invention can be suitably eaten directly as it is, and further, by adding other cooking ingredients,
Even when rearranged in one or more predetermined cooked foods, it has a feature that it can be suitably eaten as it is without applying special seasoning means.

──────────────────────────────────────────────────の Continuation of the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/32 A23L 1/32 Z 3/00 101 3/00 101C (72) Inventor Tomoko Asano 1 Mikunisakaecho, Higashiosaka-shi, Osaka No. 5-7, House Food Industry Co., Ltd. (56) References JP-A-62-275672 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/48 A23L 1 / 10 A23L 1/16 A23L 1/212 A23L 1/216 A23L 1/32 A23L 3/00 101

Claims (3)

(57) [Claims] Claims 1. It is possible to suitably eat food directly in its original form, and at the same time, add predetermined cooking ingredients as appropriate to re-arrange the food into one or more predetermined cooking foods. Even if you eat it directly, re-arrange it
Even if the taste or flavor is good
Within the range of a certain upper limit or lower limit, the seasoning standard is set to a predetermined level in advance, and the cooked cream stew-like retort food is adjusted, and the cream stew-like retort food is at least flour, oil, fat, milk component, salt. , Made of ingredients such as seasonings and carrots, potatoes and the like, the content of flour is 3 to 5% by weight, and the content of fats and oils is 4 to 7% by weight based on the cream stew-like retort food excluding the ingredients. The milk solid content is 1.8 to 5% by weight, the salt content is 0.5 to 1.5% by weight,
A cooked cream stew-like retort food that can be rearranged to the specific cooked food, wherein the viscosity at 200C is 200 to 1500 cps. 2. The cooked cream according to claim 1, wherein the predetermined cooking material that can be added as appropriate is a material such as spaghetti, macaroni, rice, vegetables, eggs, etc., which has not been subjected to a special seasoning treatment. Stew-like retort food. 3. The cooked cream according to claim 1, wherein the predetermined one or more specific cooked foods are cream spaghetti, macaroni gratin, rice gratin, risotto, cream-boiled hot vegetable and / or Western-style teacup steamed. Stew-like retort food.