JPS602155A - Cooking of food thermally sterilized in sealed container - Google Patents

Abstract

PURPOSE:To obtain a cooked food, by sealing a seasoning liquid container and a food raw material in a heat-resistant sealed container, thermally sterilizing and cooling the content, pressing the heat-resistant sealed container thereby breaking only the seasoning liquid container contained therein, mixing the seasoning liquid with the cooked food, and heating the heat-resistant sealed container containing the cooked and seasoned food again in e.g. hot water. CONSTITUTION:A seasoning liquid 2 such as sugar, soy, various sauces, etc. is filled in a heat-resistant container 3 such as a heat-resistant thin PE bag, etc. to an extent to enable the breakage of the bag by pressing with strong force, and sealed. The seasoning container 3 and the food 4 are sealed in a heat-resistant sealed container such as a nylon bag, etc., and thermally sterilized. The food 4 is, e.g. meat, fish, shellfish, vegetables, etc. The seasoning container 3 is pressed from outside of the container 1 strongly with hands, etc. to increase the liquid pressure in the container 3 to cause the breakage of the container, and the cooked food 4 is mixed and seasoned with the seasoning liquid 2 squeezed out of the broken container 3. The container 1 containing the cooked and seasoned food is heated in hot water to boil the liquid and the food again, and is opened to take out the mixture of the hot food seasoned with the liquid 2.

Description

Detailed Description of the Invention The present invention seals a seasoning liquid container and food in a heat-resistant sealed container, heat sterilizes and cools the container, and breaks the heat-resistant sealed container by simply pressing the container. Cooking food that has been heat sterilized in a sealed container by tearing open the seasoning liquid container, mixing the seasoning liquid and boiled food, and then reheating the whole heat-resistant sealed container in boiling water for seasoning. Regarding the method.

The method of sealing a seasoning liquid and the food to be boiled in a heat-resistant sealed container and boiling it by heating is well known for canned, bottled, retorted foods, etc.; Since the food is mixed and boiled, if seasoned with a high salt concentration, the salt in the seasoning liquid will excessively penetrate into the food during storage, making it salty.

However, it is difficult to use the conventional method when boiling fish in sugar soy sauce with a high salt concentration, and when it is desirable for the taste that the salt does not penetrate too much into the fish meat.

In addition, when boiled noodles such as spaghetti are boiled with a seasoning liquid such as spaghetti sauce, not only will it become salty as mentioned above, but the water in the seasoning liquid will penetrate into the noodles and spread, resulting in a loss of taste. There was a drawback.

The present invention seals a heat-resistant seasoning liquid container and food inside a heat-resistant sealed container, heat sterilizes the food, cools the heat-resistant sealed container, and presses the heat-resistant sealed container. Simply tear open the seasoning liquid container, mix the seasoning liquid and boiled food, reheat the whole heat-resistant sealed container in boiling water for a short time, adjust the salt concentration freely, and season. Moreover, it can completely prevent mixing of seasoning liquid and boiled food during storage.
The purpose of the present invention is to provide a method for cooking food that has been heat sterilized in a sealed container.

Next, the configuration of the present invention will be described in FIGS. 1, 2, and 3 of the embodiment.
Each drawing in FIG. 4 will be explained.

The structure of the present invention is as follows: (1) A heat-resistant seasoning liquid container 3 containing a seasoning liquid 2 and a food 4 are sealed in a heat-resistant sealed container 1 and heat sterilized, and the seasoning liquid 2 and the food 4 are boiled separately. Ripening and cooling step (2) Strongly press the heat-resistant seasoning liquid container 3 from the outside of the heat-resistant sealed container 1 to increase the liquid pressure inside the heat-resistant seasoning liquid container 3 to break the bag, and the seasoning liquid 2 (3) heating the whole heat-resistant sealed container 1 to mix the seasoning liquid 2 and the boiled food 4; (4) Heat-resistant sealed container 1
A step of opening the package and mixing and taking out the seasoning liquid 2 and the seasoned and re-boiled food 4 Heat sterilized in a sealed container that includes the steps (1), (2), (3) and (4) above. It is a method of cooking food.

The configuration of the present invention will be explained in further detail with reference to Examples.

The structure of the present invention includes (1) a heat-resistant nylon film and a heat-resistant nylon film;
A heat-resistant thin-film polyethylene container N1, such as a laminated bag made of polyethylene film, is filled and sealed with a seasoning liquid 2 such as sugar soy sauce or various sauces to the extent that the bag will break if pressed with strong force. A heat-resistant seasoning liquid container 3 such as a bag and food 4 such as meat, fish, shellfish, and vegetables to be heat sterilized are sealed and heat sterilized, and the seasoning liquid 2 and food 4 are separated and boiled and cooled separately. Step (2) Strongly press the heat-resistant seasoning liquid container 3 from the outside of the heat-resistant sealed container 1 by hand or the like before, during, or after reheating to increase the liquid pressure inside the heat-resistant seasoning liquid container 3. (3) placing the heat-resistant sealed container 1 in boiling water, etc. Step of heating and re-boiling the seasoning liquid 2 and the boiled food 4, (4) #Opening the thermal sealed container 1 and adding the seasoning liquid 2
This is a method of cooking food that has been heat sterilized in a sealed container and includes the steps (1), (2), (3), and (4) above. .

In order to break the heat-resistant seasoning liquid container 3 without breaking the heat-resistant sealed container Wjl, when the heat-resistant seasoning liquid field @li3 is strongly pressed and the liquid pressure of the seasoning liquid 2 is increased to break the bag, The capacity of the heat-resistant sealed container 1 must be sufficiently large so that strong internal pressure does not occur in the heat-resistant sealed container 1.

The number of heat-resistant seasoning liquid containers is not necessarily limited to one, and a plurality of heat-resistant seasoning liquid containers may be used, and different types of seasoning liquids may be sealed in a plurality of heat-resistant seasoning liquid containers.

Further, by appropriately setting the material and thickness of the heat-resistant seasoning liquid layer N3 and the heat-bonding method of the heat-bonding portion 5, the pressing force required to break the heat-resistant seasoning liquid container 3 can be adjusted.

In particular, as shown in FIG. 1, if a part of the heat-resistant seasoning liquid container 3 is fixed to the heat-resistant sealed container 1 by heat bonding or the like to provide a fixed part 6, the heat-resistant sealed container 1 can be opened and the food 4 or the seasoning can be added. liquid 2
Since the heat-resistant seasoning liquid container 3 does not come out even if the container is removed, it is optimal when the contamination of inedible foreign substances is avoided from food hygiene standpoint.Moreover, the adhesive part 6 is heat-bonded when the heat-resistant sealed container 1 is sealed. If it is placed at the same location as the heat bonding part 7, workability will be improved.

Further, in order to prevent oxidation of the food 4, to prevent bag breakage during heat sterilization, and to prevent bag breakage due to movement of the heat-resistant seasoning liquid container 3, deaerated packaging such as vacuum packaging is desirable.

The cooking method of the present invention, which allows consumers to season themselves to their desired taste in a timely manner using a seasoning liquid in a heat-resistant seasoning liquid container, is suitable for cooking meat, fish and shellfish, vegetables, processed foods such as beef, pork, whale meat, chicken, fish meat, etc.
Meat minced meat, fish minced meat, ham, sausage, hamburger steak,
Meatballs, kamaboko, molluscs, shellfish, shrimp, crabs, leafy vegetables, root vegetables, udon, soba, champon, ramen, chashu noodles, wontons, wonton noodles,
It can also be applied to various foods such as fried noodles, fried dumplings, steamed dumplings, water dumplings, shumai, oden, miso soup, soups, soups, zoni, zenzai, cooked rice, spaghetti, macaroni, stew, curry, and dumplings.

In particular, it is clear that the present invention has great economic effects when applied to foods such as retort foods that are sterilized under pressure and heat in a retort pot and distributed at room temperature.

Since the invention has the above-described configuration, it has the following unique effects.

(1) Since the heat-resistant seasoning liquid container and the food are sealed in a heat-resistant sealed container and heated, the seasoning liquid and the food can be separated and heated and sterilized separately for long-term storage, especially when used in a retort pot. Pressure and heat sterilization allows long-term storage at room temperature.

In addition, since the seasoning liquid and food are boiled separately, it is possible to completely prevent the seasoning liquid from penetrating into the food, and in particular, it is possible to completely prevent the excessive permeation of salt in the seasoning liquid into the food, which should be avoided. Since the seasoning liquid can be measured in advance and filled into the seasoning liquid container, work efficiency is significantly improved.

(2) By simply pressing the heat-resistant sealed container strongly, no special equipment is required, the liquid pressure inside the heat-resistant seasoning liquid container is increased, the bag is ruptured, the seasoning liquid is squeezed out, and the seasoning liquid and food are mixed. You can season it by seasoning it.

In addition, since you can choose the right time to tear the seasoning liquid container, you can freely adjust the seasoning by tearing the bag before, during, or after reheating the heat-resistant sealed container. Since it has already been boiled, the time to reheat and season it is much shorter than for uncooked foods.

(3) By rubbing the heat-resistant sealed container with your hands, you can easily mix and season the seasoning liquid and food to the desired state without getting your hands dirty; Since the friction on the inner surface of the sealed container is reduced, food destruction can be reduced.

In particular, as shown in the drawings of the embodiment, even when the food is boiled spaghetti that is packaged in a deaerated package and is soft and easy to get used to, the seasoning liquid can be easily mixed and seasoned, such as sauce for spaghetti.

[Brief explanation of the drawing]

FIG. 1 is a partially sectional plan view showing a heat-resistant seasoning liquid container and food sealed in a heat-resistant sealed container used in the cooking method of the present invention, FIG. 2 is a perspective view of the heat-resistant seasoning liquid container, and FIG. 3 is a perspective view of the heat-resistant seasoning liquid container. is A-A
'Cross-sectional view, Figure 4 is A-A with the heat-resistant seasoning liquid container broken.
'It is a sectional view. (1) is the heat-resistant sealed container (2) is the seasoning liquid spaghetti sauce (3) is the heat-resistant seasoning liquid container (4) is the spaghetti food (5) is the heat-adhesive part of the heat-resistant seasoning liquid container (6) The adhesive part (7) of the heat-resistant sealed container and the heat-resistant seasoning liquid container is the adhesive part of the heat-resistant sealed container Procedural amendment June 21, 1981 1, Indication of case submitted June 20, 1988 Patent application 2, Name of the invention Method for cooking food sterilized by heating in a sealed container 3, Relationship to the amended person's case Patent applicant Zip code 854-05 Address 905-4 Kitahon-cho, Obama-cho, Minamitakagi-gun, Nagasaki Prefecture Specification 5 , Contents of the amendment (1) The heat-resistant nylon film on page 4, line 16 of the specification was corrected to be heat-resistant nylon film.

Claims (4)

[Claims] (1) Step of sealing the heat-resistant seasoning liquid container 3 containing the seasoning liquid 2 and the food 4 in the heat-resistant sealed container 1, heating and sterilizing them, boiling the seasoning liquid 2 and the food 4 separately, and cooling them. (2) From the outside of the heat-resistant sealed container 1 to the heat-resistant seasoning liquid container 3
is strongly pressed, the liquid pressure inside the heat-resistant seasoning liquid container 3 is increased to break the bag, the seasoning liquid 2 is forced out into the heat-resistant sealed container 1, and the seasoning liquid 2 and the boiled food 4 are mixed. seasoning process (3) Process of heating the heat-resistant sealed container 1 and re-boiling the seasoning liquid 2 and the boiled food 4 (4) Step of opening the heat-resistant seasoning container, seasoning with seasoning liquid 2, re-boiling, mixing 12 foods 4, and taking out the above (1)
2) A method for cooking food sterilized by heating in a sealed container, comprising the steps of (3) and (4).