JPH03133773A - Packed food for vacuum cooking - Google Patents

Abstract

PURPOSE:To protect deterioration of quality due to drips, by vacuum-packing separately cooked food and sauce for food in a series of air-tight packing materials. CONSTITUTION:A packed food for vacuum cooking, composed of cooked and cooled foods 1 eatable in any time comprising cooked meat 2 and vegetables 3, sauce 4 for this cooked foods 1, is separately vacuum-packed in a series of air-tight packing materials made of synthetic resin sheet or the like. For the cooked food 1, cooked food may be vacuum-packed as it is but it may be vacuum-packed in the condition of a lowered water-activity with adjusted water contents before cooking or after cooking or before and after cooking. By this adjusted water contents as such a way, not only proliferation of pathogenic bacteria during preserving but also generation of drips on heating can be depressed. And further, breakage of structure on icing and drip generation on thawing out can be protected.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a vacuum-cooked food package that can be eaten just by heating it while still being vacuum-packed.

[Prior Art] In recent years, vacuum-cooked foods that can be heated and eaten while still being vacuum-packed have rapidly become popular, and various types of vacuum-cooked foods have been provided. Such sous vide food is
For example, after cooking food such as meat to an edible state, it can be vacuum packaged in an airtight container to seal in the flavor and aroma and maintain its freshness for a long time. It has become possible to transport famous dishes from all over the world and deliver them to your table as they are.
It is said to have revolutionized the world of cooking.

On the other hand, with conventional vacuum-packaged foods, the premise is that the cooked food is delivered as is, so for example, cooked meat is packaged with vegetables and sauce in a vacuum-packed package, which means that the meat will not be absorbed during heating. The tripe leaches from the sauce or mixes directly into the sauce, changing the original taste of the sauce, resulting in
This method has the disadvantage that the flavor and aroma of the food deteriorates, resulting in quality deterioration.

[Problems to be Solved by the Invention] An object of the present invention is to provide a food package for vacuum cooking that does not suffer from quality deterioration due to tripping.

[Means for Solving the Problems] In order to solve the above problems, the present invention is characterized in that a recipe food and a sauce for the food are vacuum packaged separately in a series of airtight packaging materials. It is something.

[Function] The above-mentioned vacuum cooking food package is heated to a predetermined temperature, and then the recipe food and the sauce are opened separately and placed on tableware. At this time, be careful not to mix the tripe or sauce that has oozed out from the prepared food.

In this way, the above-mentioned food package for vacuum cooking vacuum-packages the cooked food and the sauce separately, so that the drips that ooze out from the food due to heating do not mix with the sauce. There will be no deterioration in flavor or aroma.

[Embodiments] Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

The food package for vacuum cooking shown in FIG. They are individually vacuum packaged in a series of airtight packaging materials 5 made of sheets or the like.

The above-mentioned recipe food 1 may be vacuum packaged as is after cooking, or the moisture content may be adjusted before or after cooking to reduce the water activity, for example, 0.9.
By adjusting the moisture content in this way, you can not only suppress the growth of pathogenic microorganisms such as bacteria during storage, but also reduce the It is possible to suppress the generation of trips. In addition, tissue destruction caused by freezing of water and trip formation during thawing can be suppressed, making it possible to preserve frozen food, which was impossible with conventional vacuum-cooked foods.

The moisture content can be adjusted using the osmotic pressure caused by the high osmotic pressure substance. That is, a semipermeable membrane made of one or more types of sugars and salts such as sucrose, fructose, grape stems, maltose, or high osmotic substances such as chrycerin, and cellophane paper, parchment paper, water-resistant polyvinyl alcohol film, etc. By bringing an aqueous solution of a highly osmotic substance into contact with the food through a semipermeable membrane, water contained in the food is removed by the action of osmotic pressure. In addition, by using a dehydration sheet containing an aqueous solution of a highly osmotic substance in a semipermeable membrane, the water adjustment work can be easily performed.

The vacuum-packed food package having the above configuration may be heated while being vacuum-packed, and the recipe food 1 and the sauce 4 may be taken out separately and placed on tableware. At this time, since the recipe food 1 and the sauce 4 are vacuum packaged separately, the drips exuded from the recipe food 1, especially the meat 2, during heating will not mix into the sauce 4, and therefore the taste of the sauce 4 will be reduced. It does not cause quality deterioration due to deterioration of flavor or aroma due to changes in flavor or aroma.

Note that the above-mentioned recipe food 1 is not limited to a combination of meat and vegetables, and may be seafood or other appropriate foods.

[Effects of the Invention] As described above, according to the present invention, the prepared food and the sauce are vacuum packaged separately, so that the tripe exuded from the prepared food during heating does not mix with the sauce. , the taste of the sauce will not change and the quality will not deteriorate due to a decrease in flavor and aroma. Moreover, since the food prepared according to the above-described method and the sauce are vacuum packaged in a series of packaging materials, handling is easy without the possibility of mixing the combinations incorrectly or losing one of them.

[Brief explanation of the drawing]

FIG. 1 is a perspective view showing one embodiment of the present invention. 1 processed foods, sauce, packaging material.

Claims (1)

[Claims] 1. 1. A food package for vacuum cooking, characterized in that a cooked food and a sauce for the food are vacuum packaged separately within a series of airtight packaging materials.