JPH03164144A - Cooked ready-to-eat dish set and production thereof - Google Patents

Abstract

PURPOSE:To obtain a cooked ready-to-eat dish set without mutually mixing ingredients with soup, cooked rice or noodles during distribution and storage by placing cooked ingredients and then a gelatinized cooked soup in a housing container and further cooked rice or noodles therein and hermetically sealing the container. CONSTITUTION:A cooked ready-to-eat dish set, obtained by placing cooked ingredient materials 2, then a gelatinized cooked soup 1 and further cooked rice or noodles 3 in a housing container 4 and hermetically sealing the container and capable of providing the ingredient materials and soup on the upper side of the container in distribution and storage and the cooked rice or noodles on the upper side of the container in opening the seal.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a cooked instant meal set and a method for producing the same. Ingredients and soups or pastes such as rice bowls, rice porridge, risotto, tempura udon, katsu curry, etc. that have been prepared so that their flavor, appearance, texture, etc. are not affected by mixing during the distribution and storage stages. The present invention relates to a cooked dish set consisting of rice, noodles, etc., and a method for producing the same.

[Conventional technology] Conventionally, in a set of ready-to-cooked instant dishes using soup, rice, udon, etc. such as rice bowls, rice porridge, risotto, or tempura udon, the rice, udon, or other ingredients generally also contain soup. If left in the same state for a long time, the texture, taste, aroma, etc. will deteriorate, so it is recommended to store cooked ingredients, soup, rice, udon noodles, etc. in separate containers, or freeze these ingredients separately. There are two methods: one method is to gel the soup so that it does not mix with the ingredients and rice, and then set it in the container (see Japanese Patent Application Laid-Open No. 179351). .

[Problems to be Solved by the Invention] In the first method described above, first of all, in terms of production, cooked ingredients and soup, rice, udon noodles, etc. must be stored in separate containers, which is time-consuming and costly. That's how expensive it gets.

In addition, the sense of sizzle when they are sold side by side in a store is insufficient. It also takes time and effort to seal each bag or container before eating.

In addition, in terms of production, the second freezing method mentioned above involves freezing each cooked ingredient separately and then setting it in a container, or freezing the juice first and then adding other ingredients and freezing it again. There are ways to do this, but all of them require a lot of effort. In addition, in a frozen state, the sizzle sensation when sold at a store or the like is weak, and when thawed, the sizzle sensation improves, but as time passes, rice and noodles absorb soup and the texture when eaten deteriorates. Also, heating frozen food directly in the microwave takes time and tends to cause uneven heating.

Furthermore, the above purpose can be achieved by adding a gelatinous agent such as gelatin to the cooked rice or noodles and ingredients to set the gelatinized soup according to the third method, but the manufacturing process In this method, rice is first cooled to room temperature in a tableware-like container, and then the cooled and gelled soup and ingredients are placed on top of it. Since it would become unstable, a very time-consuming method was used in which the surface of the gelatinized juice was slightly dissolved and the ingredients were placed on top to fix it. Further, in this case, since a microwave oven is used to heat the cooking set, there is also the problem that an expensive microwave oven container must be used.

SUMMARY OF THE INVENTION An object of the present invention is to solve these problems and provide a ready-to-cook meal set that requires less effort and can be manufactured at a lower cost than the conventional set.

[Means for Solving the Problems] In order to achieve the above object, the cooked instant meal set according to the present invention includes cooked soup and ingredients containing a gelling agent such as gelatin, and cooked ingredients. Place rice or boiled noodles in a container that is made of transparent or semi-transparent material so that they do not mix, and when you turn the container upside down, the rice or noodles will fall to the bottom of the container. It is characterized by the fact that the ingredients and soup are on the top side of the container, and when opening the container, the lid is opened from the side of the rice or noodles. In addition, the method for producing a cooked instant meal set according to the present invention involves first placing cooked ingredients in a storage container, and then adding gelatin or other gelling agent on top of the ingredients to the extent that they will gel at room temperature. Cool the finished soup to the point where it begins to gel, then pour it in. After cooling it further to gel the whole thing, cool the cooked rice or boiled noodles to room temperature and place it on top. , the storage container is sealed.

[Example] Examples of the present invention will be described below. Using the method of the present invention, we prototyped a five-course meal set containing seratin: risotto Milanaise, salmon porridge, mustard greens porridge, Chinese gomoku porridge, and Chinese gomokudon. Freeze the soup, ingredients, and rice separately.
set). After cooking, all of the prototypes were stored at -15°C for one week, thawed naturally, heated in a microwave oven, and then tasted. Table 1 shows the differences in appearance, texture, etc. between the two.
Shown below.

In addition, when comparing the effort and workability when preparing dishes, in the case of dishes containing gelatin according to the method of the present invention, the soup and ingredients are first put into the storage container, but since the soup quickly gels, it is necessary to add the rice. I was able to put in the liquid and then move it for freezing, but the workability was good with no problems with liquid spilling. On the other hand, in the method using freezing method, the workability was not good because it was necessary to first put soup and ingredients in a storage container and freeze it, then put rice on top and freeze it again.

Another method is to freeze the soup, ingredients, and rice separately in advance and set them in containers, but in this case, it also takes time and effort to put them in and out of the freezing mold, making it less workable. I don't think so.

Figures 1 to 3 show an instant meal set manufactured by the present manufacturing method, in which cooked soup l containing a gelling agent such as gelatin, ingredients 2, and cooked rice 3 are shown. They are set in a container 4 made of a material that is at least partially transparent or semi-transparent so that they do not mix with each other, and when selling at a store, the container 4 is placed upside down as shown in Figure 2. The rice 3 is on the bottom side of the container 4, and the ingredients 2 and soup 1 are on the top side of the container 4, so that the contents of the dish can be clearly seen from the outside.

Further, the lid 5 of the container 4 is configured to be opened from the rice 3 side. If this instant meal set is to be stored for a long period of time, it should be frozen, but in principle it should be thawed when it is to be sold in stores. Therefore, when eating at home, etc., the food is in a thawed state, so lightly press the bottom of the container 4, transfer it to another tableware 6 as shown in FIG. 3, heat it in the microwave, and eat it. Therefore, the container 4 does not have to be a container specifically for use in a microwave oven.

[Effects of the Invention] As explained above, according to the present invention, with the above-described configuration, the following effects can be obtained.

l. It does not take much effort to produce and eat the cooking set.

2. When selling the food side by side at a store, by placing the containers upside down, you can clearly see the food inside the container from the outside and get a sense of sizzle.

3. The cooking set manufactured according to the present invention is distributed in a refrigerated or frozen state, but even if it is thawed at the store or when it is ready to be eaten again, the soup is still gelatinous, so the rice and noodles absorb the soup. It does not impair the texture.

4. Even though it is a pre-cooked instant meal set, when you want to eat it, you still want to transfer it to a suitable tableware. Also, since the ingredients are on the top, it gives a nice sizzle feeling, which is convenient.

5. Since the container does not have to be one for microwave ovens, the cost of the container is reduced.

[Brief explanation of the drawing]

Fig. 1 is a schematic sectional view showing an instant meal set made by the manufacturing method of the present invention, Fig. 2 is a similar view showing the instant meal set of Fig. 1 in an overturned state, and Fig. 3 is a diagram showing the instant meal set in an overturned state. FIG. In the diagram, ■... Soup, 2... Ingredients, 3... Rice, 4...
... Container, 5... Lid, 6... Another tableware.

Claims (1)

[Claims] 1. Cooked soup and ingredients containing a gelling agent such as gelatin, and cooked rice or boiled noodles can be turned upside down, at least in part made of a transparent or translucent material. When the container is placed upside down, the rice and noodles will be at the bottom of the container and the ingredients and soup will be at the top of the container. A cooked instant meal set characterized in that the lid is opened from the side of the noodles. 2. In the production of ready-to-eat ready-to-eat meal sets that can be eaten as soon as they are warmed up, first put the cooked ingredients into a storage container, and then add gelatin or other gelatin to the extent that it will gel at room temperature. Cool the cooked soup to which the agent has been added until it starts to gel, then pour it in. After cooling it further to gel the whole thing, pour cooked rice or boiled noodles on top of it and cool it to room temperature. A method for producing a cooked instant meal set, characterized by placing the food on the table and then sealing the storage container.