JP3160634U - Green soybean pack - Google Patents

Abstract

[PROBLEMS] When cooking edamame with salt water in a microwave oven, a plurality of open holes are formed in advance, the internal pressure is released while keeping the internal pressure constant, and the amount of steam released from the open holes is adjusted. Thus, there is provided a soy bean pack for range heating, which is stored in a soy bean cooking bag having an effect of steaming the soy beans by steam and is obtained by condensing the aroma of soy beans and the umami of salt. A cooking bag (1) having a plurality of open holes (2) and having a fastener (3) in an opening (2), a predetermined amount of green soybeans (7), and a salt water pack (6) containing a predetermined amount of salt water sprinkled on the green beans. Constitute. [Selection] Figure 1

Description

  The present invention relates to a green soybean pack stored in a cooking bag for heating that can be steamed and cooked in a microwave oven.

  2. Description of the Related Art Conventionally, cooked food green soybeans in a plastic sealed packaging container are generally taken out into another container and placed in a microwave oven for cooking.

When heated in a sealed packaging container with a microwave oven, the pressure inside the package rises due to the thermal expansion of the steam and encapsulated gas generated from the green beans, and the packaging container is broken and the green beans are scattered in the microwave oven. There was a problem.
In order to solve this problem, there has been conventionally devised to relieve the internal pressure of the packaging bag even if it is heated in a microwave oven while placed in the packaging container. For example, steaming effect by steam while reaching a predetermined pressure by providing a heat seal line that breaks at a predetermined pressure in a packaging container body that stores food such as green soybeans in advance and forming a break stop seal line at a predetermined interval Has been introduced (see, for example, Patent Document 1).

JP 2010-58815 A

  However, in the case of green soybeans stored in a conventional sealed packaging container, before cooking with a microwave oven, the process of opening a hole in the packaging container or cutting the end of the packaging container, and the size of the hole The steam generated inside escapes due to the size of the opening of the pod cut portion, and there is a problem that the steaming effect of steam cannot be obtained and the taste of green soybeans is deteriorated.

  Moreover, in the packaging container introduced by patent document 1, the heat-steaming effect at the time of reheating in a microwave oven after foods, such as green soybeans, cooled is acquired by breaking the heat seal line | wire previously fractured | ruptured by predetermined pressure. There is a problem that can not be.

  The present invention has been made with the above points in mind, and when cooking green soybeans with salt water in a microwave oven, a plurality of open holes with a predetermined size are formed in advance to keep the internal pressure constant. An object of the present invention is to provide a green soybean pack stored in a green soybean cooking bag for range heating, in which an internal pressure is released and a steaming effect by steam is obtained by adjusting the amount of steam released from the opening hole.

  In order to achieve the above object, the present invention has the following configurations (1) to (3).

  (1) It is characterized by comprising a cooking bag having a plurality of open holes and having a fastener in the opening, a predetermined amount of green soybeans, and a salt water pack in which a predetermined amount of salt water sprinkled on the green beans is enclosed. Green soybean pack.

  (2) The green soybean pack according to (1), wherein the predetermined amount of green beans and the salt water pack are placed in the cooking bag and the fastener is closed to be sealed.

  (3) The (1) or (1) above, wherein the predetermined amount of green soybeans is 150-250 g green soybeans, and the salt water pack is a salt water pack in which 15-25 cc of salt water is sealed at a 5% salt concentration. 2) Green soybean pack as described.

  According to the edamame pack of the present invention, when cooking edamame that has been adapted to salt water in a edamame cooking bag that preserves the freshness of edamame in a microwave oven, a plurality of open holes formed in advance with a predetermined size are used to provide A range where the internal pressure is released while keeping the pressure constant, and the amount of steam released from the opening hole is adjusted to obtain the green soybeans condensed with the scent of green soybeans and the salty umami by the steaming effect of the green soybeans. A soy bean pack for heating can be provided.

External view of green soybean pack according to the present invention, (a) external view of green soybean pack, (b) external view of green soybean cooking bag The figure which shows the cooking method of the green soybean pack which concerns on this invention, (a) The figure which throws in the salt water pack attached to an green soybean bag, (b) The figure which adjusts salt water to green soybean The figure which shows the cooking method of the green soybean pack which concerns on this invention, (a) The figure which puts an green soybean pack in a microwave oven, (b) The figure which shows the function which adjusts the steam quantity of the open hole of a green soybean cooking bag inside a microwave oven

  Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the drawings.

  FIG. 1 is an edamame pack of the present invention, FIG. 1A is an external view of the edamame pack, and FIG. 1B is a diagram showing an edamame cooking bag and an attached salt water pack. In the figure, 1 is an edamame cooking bag having a function of maintaining the freshness of edamame, 2 is an open hole for adjusting internal pressure and extracting steam, and has a diameter of 1.5 mm on both sides of the edamame cooking bag 1. A total of 8 holes are formed. 3 is a zipper for heat-sealing the green soybean cooking bag 1 to open and close the opening 5, 4 is a stand for standing the green soybean cooking bag 1, 5 is an opening for the green soybean cooking bag 1, and 6 is 5% sprinkled on the green soybean 7 A salt water pack containing a predetermined amount of salt water of a concentration, 7 is a predetermined amount of green soybeans to be cooked by heating, and 10 is an green soybean pack.

  The green soybean pack 10 shown in FIG. 1A contains about 150 to 250 g of green soybean 7 and 5 to 25 cc of salt water pack 6 having a 5% salt concentration. When the edamame 7 is stored in the lower part, the edamame cooking bag 1 is formed in a triangular shape so that the edamame cooking bag 1 is stable with the opening 5 facing upward. When a part of the water accumulates at the bottom, when cooking in the microwave oven 8, the moisture contained in the salt water becomes steam and steams the green soybeans 7 from below to efficiently steam. Further, the green soybean cooking bag 1 can be cooked by the microwave oven 8 any number of times, and the green soybean 7 that has been cooked again can be cooked again to provide a warm cooked green soybean 7.

  A total of 8 open holes 2 are formed on both sides of the green soybean cooking bag 1 shown in FIG. 1 (b) so that when cooking with a microwave oven, the bag is not torn while keeping the pressure due to the generated steam constant. The purpose is to adjust the internal pressure and to exert the steaming effect of the green soybean 7 by steam, and to keep the freshness of the green soybean 7 during storage. The zipper 3 that can be freely opened and closed reliably adheres the opening 5 of the green soybean cooking bag 1 to prevent the green soybean 7 from scattering outside, and the internal pressure of the green soybean cooking bag 1 becomes so high that it cannot be adjusted at the opening hole 2. It also has the function of a pressure valve that prevents the fastener 3 from being opened and the green soybean cooking bag 1 from breaking. Moreover, the plastic sheet material used for the green soybean cooking bag 1 is a film having a heat resistance that can withstand the heating of the microwave oven 8 and a freshness maintaining function for maintaining the freshness of the green soybean 7. For example, a commercially available spash (registered) Any of transparent or translucent formed of a plastic sheet such as a trademark) may be used.

  The salt water pack 6 containing the salt water 6a sprinkled on the green soybeans 7 contains 15 to 25 cc of salt water 6a having a 5% salt concentration, and adds a moderate salty taste to the green beans 7 of about 150 to 250 g. Excess salt can be added to the green soybean 7 by pressurizing and steaming.

  FIGS. 2 and 3 are diagrams showing an actual cooking method of the green soybean pack 10. FIG. 2 (a) is a drawing of the green soybean bag 1 containing about 150 to 250 g of green soybean 7 in the attached salt water pack 6. Sprinkle 15% to 25 cc of salt water 6a on the green soybeans 7 and securely close the fastener 3 as shown in FIG. 2 (b). Shake the bag to familiarize the green beans 7 and the salt water 6a well. A part of 6a collects in the stand part 4 of a bag. After blending 5% salt water 6a and about 150-250 g of green soybeans 7, the green soybean pack 10 is put into the microwave oven 8 as shown in FIG. 3 (b) and cooked at 500 W for about 5-7 minutes. To do. At that time, as shown in FIG. 3B, in the microwave oven 8, steam is generated from the green soybean 7 stored in the green soybean cooking bag 1 and the salt water 6 a, so that a total of 8 formed in the green soybean cooking bag 1. By releasing extra pressure and steam from the 1.5 mm diameter open hole 2 at a location, the green soybean 7 is pressurized and cooked with steam at a constant pressure, and steamed with steam, The green soybean 7 condensed with the umami of salt can be cooked.

  In addition, the size and number of the open holes 2 formed in the green soybean cooking bag 1 are as follows. Although a total of eight holes of mm were formed, the size of the holes and the number of holes can be changed according to the size of the green soybean cooking bag 1, and the present invention is not limited thereto. Moreover, there are a wide variety of types of sheets having a freshness-maintaining function, such as Splash (registered trademark), used for the green soybean cooking bag 1, and the present invention is not limited thereto.

  As mentioned above, when cooking green soy beans in salted water with a green soybean cooking bag that maintains the freshness of green soybeans, the internal pressure is kept constant while keeping the internal pressure constant by a plurality of open holes formed in a predetermined size. The soy beans pack for heating the range is obtained by adjusting the amount of steam released from the opening hole and by condensing the scent of edamame and the umami taste of salt by the steaming effect of the edamame by steam. can do.

1 Edamame cooking bag (corresponding to cooking bag)
2 Open hole 3 Fastener part 4 Stand part 5 Opening part 6 Salt water pack 6a Salt water 7 Edamame 8 Microwave oven 10 Edamame pack

Claims (3)

  An edamame pack comprising a cooking bag having a plurality of open holes and having a fastener in the opening, a predetermined amount of green soybeans, and a salt water pack in which a predetermined amount of salt water sprinkled on the green beans is enclosed. .   2. The green soybean pack according to claim 1, wherein the predetermined amount of green soybean and the salt water pack are placed in the cooking bag and the fastener is closed to be sealed.   The said predetermined amount of green soybeans are 150-250g green soybeans, The said salt water pack is a salt water pack with which 15-25cc salt water was enclosed by 5% salt concentration, The claim 1 or Claim 2 characterized by the above-mentioned. Edamame pack.

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