201223452 六、發明說明： 【發明所屬之技術領域] 本發明係關於-種藉由同時烹煮一種以上食物項 備食物菜肴之方法，其中至少一種食物項目係於烹者袋中 調味或增香。本發明理想上適用於在烹煮袋中調味d 食物項目，其中該食物項目與米在相同烹煮設備中同^ 0 【先前技術】 在亞洲，幾乎每個家庭都有飯鍋設備。飯鍋之主… 係用於烹煮米飯。-般而言，其他需要做成菜肴用作^ 之食物需以不同方式並通常在不同烹煮設備中烹煮。然 而，隨著現代生活速度加快，需要僅使用一種烹煮設備藉 由同時烹煮兩種或三種食物項目（其中一種通常為米）而方 便且高效地準備食物。在相同時間同時烹煮兩種或更多種 不同食物之能力將具有廣泛的市場吸引力，原因在於方 便、節省時間並減少了能源消耗。 米飯類典型地係藉由將未烹煮的米、主要材料(例如， 肉片、蔬菜等）及調味料置於飯鋼設備中，並接著在水中 一起烹煮適宜時間而準備。然而，此方法具有缺點。米及 主要原料會有來自該調味料的相同味道。在烹煮期間該調 味科趨於沉降並在該設備之底部上形成一層，其係類似於 燒焦並在該設備上形成鋼巴，並亦傳送令人不悦之氣味。 該米及主要材料加上調味料可在兩個不同隔室中（例 如’飯鋼設備及爐台上的烹煮鋼）分開準備。然而，此係 159767.doc 201223452 高能源損耗方法。此外，各自的烹煮時間通常 起不便。 ，。丨 -些其他烹煮方法在飯鋼設備之上部利用塑料或不錢鋼 籃，以在該設備之頂部空間蒗芏备 門乂'茱育。一次可蒸一道菜肴’ =烹煮米飯的同時可f食物。以此方式烹煮米飯同時蒸 艮物之缺點係來自該菜肴的g 4 f _ 半“ μ υ風味釋放到該頂部空間中及該 未飯本身中。另外’烹煮汁液滴到該米飯上，影響該米飯 之原始味道及樸實風味。該米飯 " 心模貫風味或天然風咗|Τ 是許多消費者迫切希望的。 ' 因此’需要改善該等用於同時烹煮兩種或多種 其與米一起烹煮）之傳統方法。 因此，本發明之一目標是摇 .,. 八至父°ρ分克服一或多個上 述方法所存在缺點的烹煮方法 夕個上 用之替代方法。 饫且或至少提供一種適 【發明内容】 在第-態樣中，本發明提供—種藉 及米而準備食物菜肴之方法 、煮“勿項目 香味成分置於烹煮袋裏面，封閉二由:食品及調味料或 煮袋置於烹煮設借中，而使心 I將該封閉的烹 且其中在將該烹煮袋置於該亨 有風味 於該烹煮設備中，且使該食物：…之前或之後將米置 更哀β物項目與米一起烹考。 較佳使該食物項目及来亨 "、 烹煮設借以助於烹煮該米飯分鐘。可添加水至該 較佳地’㈣味科或風味成分係選自發酵成分、香料、 159767.doc 201223452 味道增強劑、及中國式功能成分，且可進 劑、黏合劑或食物著色劑。該調味料或風味成分可呈2 體、粉末、顆粒、液體或糊狀形式。 該烹煮設備可為任何適用於烹煮食物之設備，" 傳統烤爐、微波爐、電飯鋪、爐台飯銷、高壓銷或蒸籠： 在第二態樣中，本發明提供用於本發明方法的亨考套 組，其包括與含有調味料或風味成分、或調味料與風= 之組合的小袋一起提供的烹煮袋。 較佳使該烹煮袋及該小袋包裝在-起。該烹煮袋可緊緊 地折疊提供，且可用密封裝置提供。 ’、 該袋較佳係由99重量％或以上之聚醋形成之單層膜構 成。該單層膜較佳在2rc下具有11(M68em3/m2datm之氧籌 軋傳輸’及在3 8°C下具右2 率。 下具有25_40 g/m .d之水蒸氣傳輸速 【實施方式】 =明係關於-種藉由同時烹煮食物項目及米而準備食201223452 VI. Description of the Invention: [Technical Field of the Invention] The present invention relates to a method for simultaneously cooking more than one food item, wherein at least one of the food items is seasoned or flavored in a cooker's bag. The present invention is ideally suited for seasoning d food items in a cooking bag, wherein the food item is the same as rice in the same cooking equipment. [Prior Art] In Asia, almost every household has a rice cooker device. The main rice cooker... is used to cook rice. In general, other foods that need to be made into dishes for cooking need to be cooked in different ways and usually in different cooking equipment. However, as modern life speeds up, it is necessary to prepare food efficiently and efficiently by using only one cooking device by simultaneously cooking two or three food items, one of which is usually rice. The ability to cook two or more different foods simultaneously at the same time will have broad market appeal due to ease, time savings and reduced energy consumption. Rice is typically prepared by placing uncooked rice, major materials (e.g., meat, vegetables, etc.) and flavorings in a rice-steel equipment and then cooking together in water for a suitable period of time. However, this method has disadvantages. The rice and the main ingredients will have the same taste from the seasoning. The flavoring section tends to settle during cooking and forms a layer on the bottom of the apparatus which is similar to charring and forms a steel bar on the apparatus and also imparts an unpleasant odor. The rice and main ingredients plus seasonings can be prepared separately in two different compartments (for example, 'cooking steel equipment and cooking steel on the stove top). However, this is the 159767.doc 201223452 high energy loss method. In addition, the respective cooking time is usually inconvenient. ,.丨 - Some other cooking methods use plastic or non-receiving steel baskets on the top of the rice-steel equipment to prepare for the door's top space. Steam one dish at a time' = cook food while f food. The disadvantage of cooking rice in this way while steaming the mash is that the g 4 f _ half μ υ flavor from the dish is released into the head space and the uncooked rice itself. In addition, the 'cooked juice drops onto the rice, Affecting the original taste and earthy flavor of the rice. The rice " heart-shaped flavor or natural wind 咗|Τ is a desire of many consumers. 'Therefore, it is necessary to improve the use of two or more of them for simultaneous cooking. The traditional method of cooking together. Therefore, one of the objects of the present invention is to replace the cooking method which overcomes the disadvantages of one or more of the above methods. And at least providing a suitable content [invention] In the first aspect, the present invention provides a method for preparing a food dish by borrowing rice, and cooking "the item fragrance component is placed in a cooking bag, and the food is sealed. And the seasoning or boiled bag is placed in the cooking setting, so that the heart I will close the cooking and place the cooking bag in the cooking flavor in the cooking device, and make the food:... Before or after the rice will be more sorrowful beta items Cooking test with meter. It is better to make the food item and Lai Heng " cooking to help cook the rice for a minute. Water may be added thereto. Preferably, the (4) flavor or flavor component is selected from the group consisting of fermentation ingredients, flavors, 159767.doc 201223452 taste enhancers, and Chinese-style functional ingredients, and may be an extender, a binder or a food colorant. The flavoring or flavoring ingredient can be in the form of a body, powder, granule, liquid or paste. The cooking apparatus can be any apparatus suitable for cooking food, " traditional ovens, microwave ovens, rice cookers, oven pins, high pressure pins or steamers: In a second aspect, the invention provides methods for use in the invention The Hunter Kit includes a cooking pouch provided with a sachet containing a flavoring or flavoring ingredient, or a combination of flavoring and wind =. Preferably, the cooking bag and the pouch are packaged in a package. The cooking bag can be folded tightly and can be provided by a sealing device. The bag is preferably made of a single layer film of 99% by weight or more of polyester. The monolayer film preferably has 11 (oxygen rolling transmission of M68em3/m2datm) and a right 2 rate at 3 8 °C at 2 rc. Water vapor transmission rate of 25_40 g/m.d under [Embodiment] = Ming Department about - preparing food by cooking food items and rice at the same time
物来肴之方法，装+时A 、中藉由將食品及調味料或香味成分置於 烹煮袋裏面’封閉該烹煮袋，將該封閉的烹煮袋置於亨考 =晉而㈣食物項目調味或具有風味，且其中在將該 供:衣☆該煮设備中之前或之後，將米置於該烹煮設 備中，且使該食物項目盥 + # B 、 U起又煮。本發明亦係關於烹 且/、包括與含有調味料或風味成分、或調味料盘風 味劑之組合的小袋—起提供的烹煮袋。 ” 該術浯「.*、煮袋」意指任何適用於烹煮食物的袋子，常 159767.doc 201223452 稱爲烤箱袋，並由透明的耐熱性撓性塑料材料構成。 該術語「烹煮㈣」意指任何適用於Μ食物之設備， 包括傳統烤爐、微波爐、飯鋼、高壓鋼、蒸籠，無論是使 用電能或瓦斯或是任何其他合適方式。 該烹煮套組可含有一個以上的烹煮袋，並可含有一個以 上的成分小袋。 該等調味料或風味成分較佳包含用於準備菜肴的完整調 味料混合物。此等成分可包括發酵成分、香料、味道增強 劑或中國式功能成分，及增稠劑、勒合劑或食物著色劑及 其他合適成分。 ' °亥術°口中國式功能成分」意指數個世紀以來仍被食用 並公認爲對人類健康具有某種積極效應的食品成分。實例 包括黑木耳及紅棗。 該等調味料或風味成分可呈各種不同形式，諸如立方體 (例如，壓縮立方體）、粉末、顆粒、液體或含有或不含有 微粒之糊劑（例如，包括通心粉之糊劑）。此外，此等成分 了呈冷/東形式或存在於低溫或冷藏條件下，或在正常周圍 溫度下。 該烹煮袋通常緊緊地折疊以節省空間。此外，該烹煮袋 可具有密封裝置，諸如可扭捲的綁帶或夾鍵密封。 該烹煮袋較佳由99重量％或以上之聚酯形成之單層膜組 成。可藉由習知的雙軸取向擠壓來生産該膜。為進一步改 善該烹煮袋之抗黏著特徵，該膜中可含有氧化矽。 該膜較佳具有非極化結構，在23°c下具有11〇_168 159767.doc 201223452The method of eating and drinking, when loading +, in the food bag by placing the food and the seasoning or the aroma component in the cooking bag, the closed cooking bag is placed in Hengkau = Jin (4) The food item is seasoned or flavored, and wherein the rice is placed in the cooking equipment before or after the cooking equipment is placed in the cooking apparatus, and the food item 盥+#B, U is cooked again. The present invention is also directed to a pouch provided for cooking and/or including a sachet containing a combination of a seasoning or flavoring ingredient, or a flavoring pan scent. "The term ".*, boiled bag" means any bag suitable for cooking food. It is often referred to as an oven bag and is made of a transparent heat-resistant flexible plastic material. The term "cooking (4)" means any equipment suitable for use in food, including traditional ovens, microwave ovens, rice steel, high-pressure steel, steamers, whether using electricity or gas or any other suitable means. The cooking kit can contain more than one cooking pouch and can contain more than one sachet of ingredients. Preferably, the flavoring or flavoring ingredients comprise a complete flavoring mixture for preparing the dish. Such ingredients may include fermented ingredients, perfumes, flavor enhancers or Chinese functional ingredients, as well as thickeners, chelating or food coloring agents, and other suitable ingredients. The 'Haishuo's Chinese-style functional ingredient' index has been eaten for centuries and is recognized as a food ingredient that has a positive effect on human health. Examples include black fungus and red dates. The flavorings or flavoring ingredients may be in various forms, such as cubes (e.g., compressed cubes), powders, granules, liquids, or pastes with or without particulates (e.g., pastes including macaroni). In addition, these ingredients are in cold/east form or present in low temperature or refrigerated conditions, or at normal ambient temperatures. The cooking bag is usually folded tightly to save space. Additionally, the cooking bag can have a sealing device such as a twistable strap or a keyed seal. The cooking bag is preferably composed of a single layer film of polyester of 99% by weight or more. The film can be produced by conventional biaxially oriented extrusion. To further improve the anti-adhesive characteristics of the cooking pouch, the film may contain cerium oxide. The film preferably has a non-polarized structure and has 11〇_168 at 23°C. 159767.doc 201223452
Cm3/m2，d'atm之氧氣傳輸，及在38°C下具有25-40 g/m2.d2 水蒸氣傳輸速率。該低的氧氣傳輸及水蒸氣傳輸速率提供 該袋良好的防水性及防油性。此外，該袋具有抗黏著特性 且在30-12 1°C溫度範圍内不會分解、變形或熔化。因此， 本發明之烹煮袋特別適用於多種烹煮設備，尤其是飯鋼。 在一般的烹煮設備中可安裝一個以上的密封烹煮袋，並 因此可同時在該設備中準備兩道或更多道菜肴。該袋之防 水及防油特性意指該等不同袋的食物材料之間氣味或風味 無影響。在該設備中同時準備-種以上菜肴亦可節約能 在烹煮期間’㈣飯保持其原始天然風味，原因在於其 不與包含在該烹煮袋中的食物接觸。 此外本土日月之烹煮袋典型地具有抗點著特性，盆竟产 該袋、任何食物材料或調味成分不會黏著於該烹煮設：： 底部。因此’該設備在烹煮後易於清洗。 實例 本發明進一步參昭以-p香Μ »、Α. 明並無意以任何方式受到此等實例限制 實例1 ο立、 …、實例指述。應了解所申請之本發 將液態的黑胡椒汁(約50g)置於裝有魚肉塊(3〇〇g)及青 ==裏。在充分混合後，密封該烹煮袋。將 H㈣φ，、過的切GG g)置於飯鋼中並添加水（5〇〇 5、煮袋係使用由1〇〇重 159767.doc 201223452 量0/。聚醋形成之單層膜構成。該袋在烹煮期間保持完整， 且不炼化、變形或黏著於該飯鍋。因此，該飯鍋在烹煮後 易於清洗。該飯鍋中無令人不悅的味道。此外，該米飯保 持其原始天然味道且該米飯及該烹煮的黑胡椒肉片之間無 氣味污染。 實例2 將又燒粉（約30 g)置於裝有豬肉塊（2〇〇 g)之烹煮袋中。 在充分混合後，密封該烹煮袋。將該密封袋及未煮過的米 (300 g)置於飯鋼中並添加水（5〇〇 mL)至該飯鋼中。在烹煮 45分鐘後，取出該袋，並移出該烹煮好的叉燒豬肉準備食 用。該使用的烹煮袋係由含有〇 〇2重量％或更少氧化矽的 單層聚酯膜構成。該袋在烹煮期間保持完整，且不熔化、 變形或黏著於該飯鍋。因此，該飯鍋在烹煮後易於清洗。 該飯鍋、烹煮的食物或米飯中無令人不悦的味道。此外， 該米飯保持其原始天然味道且該米飯及該烹煮的又燒肉之 間無氣味污染。 實例3 將咖哩塊（約50 g)置於裝有牛肉片（3〇〇 g)及蔬菜（包括馬 鈴薯及胡蘿« )(100 g)的烹煮袋中。在充分混合後，密封 該‘1煮袋。將該密封袋與實例2密封的烹煮袋一起置於飯 鍋中。將未,1煮的米（300 g)及水（4〇〇_5〇〇 mL)添加至該飯 鍋中。在烹煮45-55分鐘後，取出兩個袋子並移出該烹煮 好的咖哩牛肉及叉燒猪肉準備食用。該使用的烹煮袋係與 實例1之相同。在烹煮期間兩個袋子保持完整，且不熔化 159767.doc 201223452 或變形。在兩個袋子之間無黏著，且無袋子黏著於該飯 鋼。因此，該飯鍋設備在烹煮之後易於清洗，且該飯锅、 或該烹煮好的食物或米飯中無令人不悦的味道。此外，在 該咖哩牛肉及該又燒豬肉之間無氣味污染。此外，該米飯 保持其原始天然味道’且該米飯及該咖哩牛肉或該又燒豬 肉之間無氣味污染。 實例4 將粉末形式的辣子雞混合物（約30-50 g)置於裝有雞塊 (300-500 g)及一些蔬菜（諸如青椒）的烹煮袋中。混合在一 起後’役封該袋並置於電器壓力鋼中。添加米及所需量的 水至該鍋中。在烹煮20-30分鐘後，即可上菜。該使用的 工煮袋係藉由習知方法製備。該使用的聚酯單層膜含有 0-02重量。/。或更少氧化矽。在烹煮期間，該袋保持完整， 無物理或化學損壞。該袋不熔化、變形或黏著於該壓力 銷。 實例5 將粉末形式之泰式咖哩混合物（約3〇 g)至於裝有雞肉塊 (300 g)及一些蔬菜（諸如馬鈴薯塊）的烹煮袋中。混合在一 起後’密封該袋並置於傳統壓力鍋中的米飯上，同時添加 水’並在瓦斯爐上加熱。在烹煮20分鐘後，移出該烹飪的 難並準備食用。該使用的烹煮袋與實例6相同。在烹煮期 間’該袋保持完整，無物理或化學損壞。該袋不熔化、變 形或黏著於該壓力鍋。 如本發明書中所用，該等用詞「包括（cornprises)」，「包 159767.doc 201223452 括（comprising)」及類似用詞，並不以專有或詳盡意義闡 述。換句話說，其等意在意指「包括，但不限於」。 此外’本發明書中任何提及之先前技術文件並無意承認 其等係衆所周知或形成此領域中一般常識之部分。 應了解，儘管本發明已參照特定實施例描述，但是可在 不脫離如該等申請專利範圍定義的本發明之範圍内進行變 化及修改。此外，若針對特定特徵存在已知的等價物，則 其可如同本發明書中明確提及一般併入此等等價物。 I59767.doc 10·Cm3/m2, d'atm oxygen transport, and a water vapor transmission rate of 25-40 g/m2.d2 at 38 °C. This low oxygen transport and water vapor transmission rate provides the bag with good water and oil repellency. In addition, the bag has anti-adhesive properties and does not decompose, deform or melt in the temperature range of 30-12 1 °C. Therefore, the cooking pouch of the present invention is particularly suitable for use in a variety of cooking equipment, especially rice steel. More than one sealed cooking pouch can be installed in a typical cooking device, and thus two or more dishes can be prepared simultaneously in the device. The water and oil repellency characteristics of the bag means that the odor or flavor between the food materials of the different bags has no effect. Simultaneous preparation of more than one dish in the device can also save the '(4) rice from maintaining its original natural flavor during cooking because it does not come into contact with the food contained in the cooking bag. In addition, the local sun and moon cooking bags are typically resistant to pitting, and the pots produce the bag, any food material or flavoring ingredients that do not stick to the cooking:: bottom. Therefore, the device is easy to clean after cooking. EXAMPLES The present invention is further described with reference to -p Μ Μ Α Α Α 明 明 明 明 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 It should be understood that the applied black pepper juice (about 50g) is placed in a fish fillet (3〇〇g) and a green ==. After thorough mixing, the cooking pouch is sealed. H(tetra)φ, and the cut GG g) were placed in rice steel and water was added (5〇〇5, and the boiled bag was composed of a single layer film formed of 1 〇〇 weight 159767.doc 201223452 quantity 0/. The bag remains intact during cooking and does not refine, deform or adhere to the rice cooker. Therefore, the rice cooker is easy to clean after cooking. There is no unpleasant taste in the rice cooker. Maintaining its original natural taste and odorless contamination between the rice and the cooked black pepper fillet. Example 2 Place the burnt powder (approx. 30 g) in a cooking pouch containing pork cubes (2 g) After thorough mixing, the cooking bag is sealed. The sealed bag and uncooked rice (300 g) are placed in rice steel and water (5 〇〇mL) is added to the rice steel. After a minute, the bag is removed and the cooked pork roast is removed for consumption. The cooking bag used consists of a single layer of polyester film containing 2% by weight or less of cerium oxide. It remains intact during cooking and does not melt, deform or stick to the rice cooker. Therefore, the rice cooker is easy to clean after cooking. There is no unpleasant taste in the boiled food or rice. In addition, the rice retains its original natural taste and there is no odor pollution between the rice and the cooked meat. Example 3 Will be a curry block (about 50 g) Place in a cooking bag containing beef slices (3〇〇g) and vegetables (including potatoes and carrots) (100 g). After thorough mixing, seal the '1 boiled bag. The sealed bag and examples 2 sealed cooking bags are placed together in a rice cooker. Add 1 , cooked rice (300 g) and water (4 〇〇 _5 〇〇 mL) to the rice cooker. Cook for 45-55 minutes. After that, remove the two bags and remove the cooked curry beef and pork roast pork for consumption. The cooking pouch used is the same as in Example 1. The two bags remain intact during cooking and do not melt 159767.doc 201223452 or deformation. There is no adhesion between the two bags, and no bag is adhered to the rice steel. Therefore, the rice cooker device is easy to clean after cooking, and the rice cooker, or the cooked food or rice No unpleasant taste. In addition, there is no odor pollution between the curry beef and the roast pork. In addition, the rice retains its original natural taste' and there is no odor pollution between the rice and the curry beef or the roast pork. Example 4 A mixture of spicy chickens in powder form (about 30-50 g) is placed in a chicken nugget. (300-500 g) and some vegetables (such as green pepper) in the cooking bag. After mixing together, 'enclose the bag and place it in the electrical pressure steel. Add rice and the required amount of water to the pot. After boiling for 20-30 minutes, the dish can be served. The used cooking bag is prepared by a conventional method. The polyester monolayer film used contains 0-02 weight% or less of cerium oxide. During cooking, the bag remains intact without physical or chemical damage. The bag does not melt, deform or adhere to the pressure pin. Example 5 A Thai curry mixture (about 3 g) in powder form was placed in a cooking pouch containing chicken pieces (300 g) and some vegetables (such as potato pieces). After mixing together, the bag was sealed and placed on rice in a conventional pressure cooker while water was added and heated on a gas burner. After cooking for 20 minutes, it is difficult to remove the cooking and ready to eat. The cooking pouch used was the same as in Example 6. The bag remains intact during cooking without physical or chemical damage. The bag does not melt, deform or adhere to the pressure cooker. As used in this specification, the terms "cornprises", "package 159767.doc 201223452" and the like are not to be construed in a specific or exhaustive sense. In other words, it is intended to mean "including, but not limited to". In addition, any prior art documents mentioned in the present specification are not intended to be recognized as part of the well-known or common general knowledge in the field. It is to be understood that while the invention has been described with reference to the specific embodiments thereof, the modifications and modifications may be made without departing from the scope of the invention as defined by the appended claims. Furthermore, if there is a known equivalent to a particular feature, it can be I59767.doc 10·