WO2021044981A1 - Boîte-repas avec bol générateur de chaleur - Google Patents

Boîte-repas avec bol générateur de chaleur Download PDF

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Publication number
WO2021044981A1
WO2021044981A1 PCT/JP2020/032696 JP2020032696W WO2021044981A1 WO 2021044981 A1 WO2021044981 A1 WO 2021044981A1 JP 2020032696 W JP2020032696 W JP 2020032696W WO 2021044981 A1 WO2021044981 A1 WO 2021044981A1
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Prior art keywords
bowl
heat
rice
ingredients
generating
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PCT/JP2020/032696
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English (en)
Japanese (ja)
Inventor
正弥 園田
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有限会社魚庄
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Priority to CN202080061491.4A priority Critical patent/CN115551396A/zh
Publication of WO2021044981A1 publication Critical patent/WO2021044981A1/fr

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/28—Warming devices generating the heat by exothermic reactions, e.g. heat released by the contact of unslaked lime with water
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor

Definitions

  • the present invention relates to a heat-generating bowl lunch box in which a heating material, a tray, a sealed ingredient, and packaged rice are stored in a bowl-shaped container with a lid.
  • Patent Document 1 includes a steam heating device at the bottom of a container with a sealable lid and a food container placed on the bottom of the container with a sealable lid so that steam can be evenly distributed and appropriately heated throughout the food. Foods with a heating device are disclosed.
  • this food with a steam heating device the main food and the auxiliary food are taken out from a bag or the like, and the food is heated by filling the box with the heated steam generated from the steam heating device in a state where the main food and the auxiliary food are put in a food container.
  • This steam heating device is provided with a bag containing an exothermic agent that generates heat by reacting with water such as fresh lime, and a bag containing water, and heat is generated by pulling a string drawn around these bags. The water vapor generated by the reaction between the agent and water spreads evenly over the food and warms the food.
  • the main food is a food such as cooked rice, which is sealed with some water removed from the pregelatinized rice, and the secondary food is curry, hayashi rice, or beef bowl. Ingredients that can be subjected to pressure heat sterilization (retort) treatment are used.
  • retort pressure heat sterilization
  • Pregelatinized rice is rice that has just been cooked and is rapidly dried by applying hot air, and the shape of each grain of rice is slightly deformed. Therefore, even if it is warmed with heated steam, it does not become so-called rice with rice grains, and it cannot be made into a state like freshly cooked rice.
  • pregelatinized rice was stored in a sealed manner, the whole cooked rice was solidified in a block shape, so that the water vapor did not spread throughout the cooked rice and a part of the cooked rice became dry. Therefore, it was necessary to loosen the whole cooked rice before eating.
  • the ingredients used for such foods with a steam heating device are limited to stewed dishes such as curry, hayashi rice, and beef bowl, which are suitable for pressure heat sterilization (retort) treatment. It was. Therefore, ingredients cooked while keeping the taste and shape of the ingredients, such as rare steaks, roast beef, smoked salmon, etc. in a semi-lived state, and eel kabayaki, etc., which are easily crumbled, are subjected to pressure heat sterilization (retort) treatment.
  • retort pressure heat sterilization
  • the present invention has been made in view of the above problems, and by setting the amount of water contained in the ingredients to be heated, the amount of water contained in cooked rice, and the total amount of heat generated by the exothermic material as appropriate conditions. It is an object of the present invention to provide an exothermic rice bowl lunch box in which the whole food is uniformly warmed and can be tasted in a fresh state. Another object of the present invention is to provide a heat-generating bowl lunch box that can be stored for a long period of time without impairing the taste and shape of foodstuffs for ingredients that are not suitable for pressure heat sterilization (retort) treatment.
  • retort pressure heat sterilization
  • the characteristic configuration of the heat-generating bowl lunch box according to the present invention for solving the above problems is a heat-generating bowl lunch box in which a heat-generating material, a tray, sealed ingredients, and packaged rice are stored in a bowl-shaped container with a lid.
  • the amount of water contained in the ingredients is 20 to 40% by weight, and the amount of water is 20 to 40% by weight.
  • the amount of water contained in the cooked rice is 60.0 to 68.0% by weight.
  • the total exothermic amount of the exothermic material is 27 to 35 kcal.
  • the ingredients with a water content of 20 to 40% by weight are placed on cooked rice with a water content of 60.0 to 68.0% by weight, and the total calorific value is 27 to 35 kcal.
  • cooked rice that has been sealed after cooking and once cooled and beta-ized is re-alpha-ized to the same state as freshly cooked cooked rice.
  • the ingredients on the rice are evenly warmed, so you can enjoy a delicious donburi bento that looks like freshly made.
  • the rice milled water content of the rice used in the cooked rice is preferably 14.0 to 16.0% by weight.
  • the heat-generating donburi bento of this configuration when the polished rice water content of the rice used for the packaged cooked rice is 14.0 to 16.0% by weight, the water absorption of the rice before cooking becomes high, so that the rice is cooked. Sometimes it becomes a delicious rice that is glossy and sticky. Even if the rice is sealed after cooking and once cooled to beta, it is possible to return the rice to a delicious, glossy and sticky rice with a predetermined amount of water and a predetermined total calorific value. Therefore, you can enjoy a more delicious donburi bento, which is like using freshly cooked rice.
  • the rice variety is preferably Omi rice Mizukagami produced in Shiga prefecture.
  • the rice varieties used for the packaged rice are Omi rice Mizukagami from Shiga prefecture, so that the cooked rice is white, glossy, and has moderate stickiness and sweetness. Is obtained. Therefore, you can enjoy a delicious donburi bento that looks beautiful.
  • Omi rice Mizukagami produced in Shiga Prefecture uses less than half the amount of pesticides and chemical fertilizers, so it can be provided as a safer and more secure food.
  • the ingredients are preferably prepared to contain an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (Patent Microorganism Depositary Center Accession No .: NITE P-02369).
  • the ingredients are prepared to contain an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (Patent Microorganism Depositary Center Accession No .: NITE P-02369).
  • This makes it possible to suppress the growth of not only Gram-positive bacteria such as Bacillus subtilis but also Gram-negative bacteria such as Escherichia coli. Therefore, the ingredients can be stored for a long period of time without being sterilized by heating under pressure.
  • the antibacterial solution a medium containing Lactobacillus plantarum L44 strain (Patent Microorganism Depositary Center Accession No .: NITE P-02369) containing glucose, yeast extract, and peptone was used as the antibacterial solution. It is preferable that the supernatant is obtained by culturing, sterilizing the culture solution in an autoclave, and then centrifuging.
  • the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain is cultivated using a medium containing glucose, yeast extract, and peptone, which are natural media.
  • a medium containing glucose, yeast extract, and peptone which are natural media.
  • an antibacterial solution that is safe to use in food can be obtained.
  • by removing the bacterial cells contained in the culture solution by autoclave sterilization and then centrifuging the culture solution it is possible to obtain an antibacterial solution containing an antibacterial substance with high purity and which does not easily affect the taste of the ingredients. ..
  • the antibacterial solution is 7.0 to 9.0 times concentrated in the culture solution of the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain (Patent Microorganism Depositary Center Accession No .: NITE P-02369) or the supernatant. It is preferably a liquid.
  • the antibacterial effect can be obtained without diluting the taste of the ingredients, and long-term storage is possible.
  • the ingredients are preferably prepared so as to contain 30 to 40 mL of the antibacterial solution in terms of undiluted solution per 100 g.
  • the ingredients are prepared so as to contain 30 to 40 mL of the antibacterial solution per 100 g in terms of undiluted solution, so that an antibacterial effect can be obtained and long-term storage is possible. It becomes.
  • the heat-generating bowl lunch box After the ingredients are sealed in the sealed container, it is preferably heat sterilized at 65 to 75 ° C. for 20 to 40 minutes.
  • the ingredients are not suitable for the pressure heat sterilization treatment because the ingredients are sealed in a sealed container and then heat sterilized at 65 to 75 ° C. for 20 to 40 minutes. It can be stored for a long period of time without spoiling the taste and shape of the ingredients, and can be provided as an ingredient for donburi bento.
  • the expiration date is set to 180 days or more.
  • the ingredients are grilled meat bowl, steak bowl, sukiyaki bowl, parent and child bowl, egg bowl, Chinese bowl, Tianjin bowl, vinegared pork bowl, eight treasure bowl, mabo bowl, curry bowl, hayashi bowl, roast beef bowl, smoked salmon bowl. , And at least one selected from the group consisting of rice bowls.
  • FIG. 1 is an internal configuration diagram showing a configuration of an embodiment of a heat-generating bowl lunch box of the present invention.
  • the present inventor sets the water content in the ingredients, the water content in the cooked rice, and the total calorific value of the exothermic material as appropriate conditions, and once the rice is cooked, it is packaged and once packaged. It was found that the cooked rice that has been cooled and betaized can be gelatinized, and the ingredients placed on the rice can be warmed evenly, making it possible to make a freshly made rice bowl. In addition, even if the ingredients are bowls that are not suitable for pressure heat sterilization (retort) treatment, by adding an antibacterial solution derived from plant-derived lactic acid bacteria, long-term storage will be possible without impairing the taste and shape of the ingredients. The findings were obtained.
  • retort pressure heat sterilization
  • the container of the heat-generating bowl lunch box 1 includes a lid 13, a bowl-shaped container 10, and a tray 11 for storing food.
  • the exothermic material 20 is placed on the bottom of the bowl-shaped container 10, and the sealed ingredient 30 and the packaged rice 40 are stored on the tray 11.
  • the lid 13 is used to seal the entire container so that water vapor does not escape when warming the food.
  • the lid 13 may be completely removable from the bowl-shaped container 10, or a part of the lid 13 may be connected to the tray 11 or the bowl-shaped container 10.
  • the material of the lid 13, the bowl-shaped container 10, or the tray 11 may be plastic, aluminum, paper, wood, or pottery, and is most preferably plastic.
  • the shape of the bowl-shaped container 10 may be a round or quadrangular cup shape in addition to the bowl shape. Further, it is preferable that the tray 11 is provided with two or more steam ports 12 in order to evenly heat the entire food by the steam generated from the exothermic material 20.
  • the diameter of the portion where the lid 13, the bowl-shaped container 10 and the tray 11 overlap is preferably ⁇ 130 to 200 mm.
  • the height of the bowl-shaped container 10 is preferably 80 to 120 mm.
  • the height of the tray 11 is preferably 40 to 60 mm.
  • the height of the lid 13 is preferably 10 to 30 mm.
  • the lid 13 is opened, and the sealed ingredient 30 and the packaged rice 40 are taken out.
  • the packaged cooked rice 40 is opened, the cooked rice is placed in the tray 11, the sealed cooked rice 30 is opened, and the cooked rice is sprinkled on the cooked rice.
  • the lid 13 is closed and the string 23 of the exothermic material 20 is slowly pulled, high-temperature steam is generated from the exothermic material 20, and the steam fills the container through the steam port 12 of the tray 11 to form the ingredients.
  • the rice is warmed.
  • the exothermic material 20 is composed of an exothermic agent 21 and a water bag 22.
  • a string 23 is attached to the end of the water bag 22, and when the string 23 is pulled, the water bag 22 is torn, and the water that has flowed out comes into contact with the exothermic agent 21 to generate heat.
  • the exothermic agent 21 used in the exothermic material 20 is not particularly limited, but one containing quicklime and aluminum is preferable. This is because the calorific value is high and no foul odor or harmful substances are generated. It is preferable that the exothermic agent 21 is filled in a breathable bag such as a non-woven fabric, and further sealed in a non-permeable and highly airtight bag such as a metal foil.
  • the powder quicklime contained in the exothermic agent 21 is preferably 15 to 30% by weight, and the powder aluminum is preferably 70 to 85% by weight. It is preferable to bring 1.8 to 3.0 times the amount of water into contact with the weight of the exothermic agent 21.
  • the total exothermic amount of the exothermic material 20 is preferably 27 to 35 kcal. If the total calorific value is less than 27 kcal, the whole food will not be warmed and the food will be partially cooled, so that it may not be possible to make a state like a freshly made bowl lunch.
  • the food may become too warm and the semi-lived ingredients such as rare steak, roast beef, and smoked salmon may be excessively heated and the taste may change.
  • the risk of burns may increase.
  • the ingredients 30 used for the donburi lunch are not particularly limited, but the grilled meat bowl, steak bowl, sukiyaki bowl, parent and child bowl, egg bowl, Chinese bowl, Tianjin bowl, vinegared pork bowl, eight treasure bowl, mabo bowl, curry It is preferable to use the ingredients of bowl, hayashi bowl, roast beef bowl, smoked salmon bowl, and eel bowl. In addition to the ingredients for rice bowls, porridge, uncles, risotto, etc. that make the best use of the texture of the materials used may be used.
  • the ingredient 30 may be sterilized by heating under pressure, but when an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain, which will be described later, is added, the ingredient 30 is sealed and then 70. If the heat sterilization treatment is performed at ° C. for about 20 minutes, the same effect as the pressure heat sterilization treatment can be obtained.
  • an antibacterial solution derived from the plant-derived lactic acid bacterium Lactobacillus plantarum L44 strain, which will be described later
  • the sealed container of the ingredient 30 may be a plastic film or a metal foil, or may be a combination of these in multiple layers.
  • the water content of the cooked rice used in the packaged cooked rice 40 is preferably 60.0 to 68.0% by weight, more preferably 62 to 65% by weight. If the water content of cooked rice is less than 60.0% by weight, the texture becomes hard and dry, and the taste may deteriorate. On the other hand, if it exceeds 68% by weight, the rice grains become sticky and may be connected to each other, making it difficult for the ingredients to fit into the whole cooked rice. In addition, since the shape of the rice grains is deformed, the appearance may be deteriorated.
  • the rice used for the packaged rice 40 preferably has a polished rice water content of 14.0 to 16.0% by weight. If the water content of the polished rice is less than 14.0% by weight, the rice will crack during water absorption before cooking, and the starch will flow out as glue when cooking, resulting in sticky rice and a poor taste. .. If the water content of the milled rice exceeds 16.0% by weight, the rice may be deteriorated due to mold contamination or the like, and the taste may be deteriorated.
  • the rice production area is preferably domestically produced in Japan.
  • the rice varieties used for the packaged rice 40 are not particularly limited, but are preferably Mizukagami, Omi rice, Koshihikari, Kinuhikari, Nihon Hare, Hinohikari, Hitomebore, Yumemizuho, Akitakomachi, and edible rice developed by each prefecture. , More preferably, Omi rice Mizukagami from Shiga prefecture.
  • the packaged cooked rice 40 is one in which the cooked rice is packaged in an airtight container and can be stored for a long period of time at room temperature.
  • the packaged cooked rice 40 may be aseptic cooked rice that is cooked and packaged in a sterile room, or retort cooked rice that is subjected to pressure heat sterilization after packaging, but the texture of freshly cooked cooked rice may be improved. In order to keep it, it is more preferable to use sterilized packaged cooked rice.
  • Lactobacillus plantarum L44 strain which is a plant-derived lactic acid bacterium, has been isolated and identified from lactic acid bacteria contained in commercially available pickles.
  • the Lactobacillus plantarum L44 strain has been entrusted to the Patent Microorganisms Depositary Center of the National Institute of Technology and Evaluation as Accession No. NITE P-02369 on October 5, 2016.
  • plant-derived lactic acid bacteria such as Lactobacillus brevis and Lactobacillus fermentum are present in pickles.
  • these plant-derived lactic acid bacteria have an effect of enhancing immunity, and are therefore used in foods such as yogurt and beverages.
  • the culture solution of Lactobacillus plantarum L44 strain may be used as it is, or the supernatant obtained by autoclaving the culture solution and centrifuging may be used.
  • the medium for culturing the L44 strain needs to be composed of only components that can be used for food, and for example, a medium containing glucose, yeast extract, and peptone (GYP medium) is used. Is preferably cultured.
  • the glucose, yeast extract, and peptone are not particularly limited as long as they are used for foods, and commercially available ones can be used.
  • the culture solution of plant-derived lactic acid bacteria has an antibacterial effect against gram-positive bacteria such as Bacillus subtilis and Bacillus cereus, but is gram-negative such as Escherichia coli. It has no antibacterial effect against bacteria.
  • the culture solution of the Lactobacillus plantarum L44 strain has an antibacterial effect against gram-negative bacteria such as Escherichia coli, and also against Yersinia enterocolicia and Helicobacter pylori. Has antibacterial activity. It is considered that the antibacterial action of the culture solution of the L44 strain is due to the unique antibacterial peptide produced by the L44 strain in the growth process.
  • the culture solution of the L44 strain can exert an excellent antibacterial action at pH 6 or less.
  • the "antibacterial solution” can be specified by a method for culturing the Lactobacillus plantarum L44 strain. Since the peculiar antibacterial peptides contained in the antibacterial solution differ depending on the culture conditions of the L44 strain and are diverse, they cannot be represented by the general peptide formula (structure), and the antibacterial solution is extremely diverse. It is impossible to analyze and specify which peptide contributes to the antibacterial action. That is, the antibacterial solution cannot be directly specified due to its structure or characteristics, and can be specified only by the process (manufacturing method) for obtaining the antibacterial solution. At the time of filing the application of the present application, it is practically impossible and impractical to directly specify the "antibacterial solution" by its structure or characteristics.
  • the antibacterial solution is preferably prepared so as to contain 30 to 40 mL of the undiluted solution of the antibacterial solution per 100 g of the ingredient. If it is less than 30 mL, the antibacterial action becomes insufficient and long-term storage becomes difficult. Moreover, even if it exceeds 40 mL, the antibacterial effect does not improve as expected, which is not economical. Further, if the content of the antibacterial solution is increased, the taste of the ingredients may be diminished.
  • a concentrated solution of the antibacterial solution for example, a concentrated solution of 7.0 to 9.0 times
  • the antibacterial solution may be concentrated by any of boiling concentration, vacuum concentration, and freeze concentration. As will be described later, the antibacterial solution retains its antibacterial action even by boiling and concentrating, so it is considered that a heat-resistant antibacterial substance is present.
  • the antibacterial solution may be contained not only in the ingredients but also in the packaged rice.
  • the heat sterilization treatment is performed to kill all the bacteria that cause food poisoning contained in the ingredients after cooking.
  • the main heat sterilization treatment for foods for long-term storage is pressure heat sterilization treatment (retort treatment). After putting the ingredients in a container and sealing them, the "center" stipulated by the Food Sanitation Law.
  • the heat treatment is performed at a temperature of 120 ° C. for 4 minutes or more.
  • the pressure heat sterilization treatment is suitable for stewed dishes, but for other dishes, the shape of the ingredients may be impaired or the taste may change.
  • the ingredients are placed in a sealed container, vacuum-packed, and then 20 to 40 at 65 to 75 ° C.
  • the ingredients By being heat-sterilized for a minute, it can be stored for a long time at room temperature while maintaining the state after cooking.
  • the heating temperature By suppressing the heating temperature to 65 to 75 ° C., for example, egg products can be cooked in a soft state.
  • "normal temperature” means that the temperature is 15 to 30 ° C.
  • the ingredients are vacuum-packed and then stored at room temperature for 5 days, and the container containing the ingredients swells. , Check that the color of the ingredients does not change or that odor is generated. If there is no particular change even after 5 days at room temperature, the antibacterial effect is exhibited and the product can be stored at room temperature for 180 days or more.
  • the best-by date is the "best-by date” until this "date" when the product is stored according to the written storage method without opening the bag or container.
  • the best-by date is set to 180 days or more" in the present invention means that the quality can be maintained for 180 days or more at room temperature while avoiding direct sunlight and high humidity.
  • the best-by date can be further extended by refrigerating the ingredients (4 to 8 ° C.). It is possible to further extend the expiration date as long as the ingredients are sealed in a metal foil or a container in which a plastic film and a metal foil are combined in multiple layers.
  • the antibacterial solution used for the ingredients was obtained by the following method. Lactobacillus plantarum L44 strain (NITE P-02369) was inoculated into 5 mL of GYP medium (glucose 1%, yeast extract 1%, peptone 0.5%) at 30 ° C. for 12 hours. It was allowed to stand and precultured. 25 ⁇ L of the preculture solution was collected, added to 50 mL of GYP medium, and allowed to stand at 30 ° C. for 4 days for main culture. The main culture solution was sterilized by an autoclave (121 ° C., 15 minutes), centrifuged (8000 rpm, 10 minutes), and the supernatant from which the bacterial cells had been removed was used as an antibacterial solution.
  • Example 1 As an ingredient, chicken soboro curry was used. As a cooking method, 3 pieces of crushed and chopped garlic were fried in a frying pan containing olive oil over low heat, and when the scent came out, 600 g of chopped onions were added and fried on medium heat for about 5 minutes. Next, 360 g of minced chicken was added and stir-fried until browned, 36 g of flour was sprinkled in, and further stir-fried. Next, 600 g of boiled tomatoes were added and fried until the tomatoes had no sourness.
  • a round bowl (main body ⁇ 180 mm ⁇ height 95, tray ⁇ 180 mm ⁇ height 50 mm: manufactured by Yoshizawa Co., Ltd.) was used. A sensory evaluation test was conducted on the bowl lunch after heating.
  • Example 2 Dice steak was used as an ingredient.
  • a cooking method 270 g of Omi beef was cut into 2 cm square dice and baked in a frying pan until the surface was browned to make it medium rare. The steak meat was once taken out from the frying pan, and 42 g of chopped carrots, 60 g of potatoes, 48 g of red paprika, 48 g of yellow paprika, and 102 g of green onions were fried until the whole was cooked.
  • Example 3 As an ingredient, we used eel kabayaki. As a cooking method, 100 g of the prepared domestic eel was roasted on both sides with charcoal fire until it became brown, 50 mL of eel sauce was added, and the eel was boiled on low heat until it became plump. For the eel sauce, 25 mL of sake, 10 mL of mirin, 5 mL of dashi soy sauce, 30 mL of dark soy sauce, 10 g of eel, and 5 g of sugar cane were boiled over low heat. The cooked ingredients were placed in 5 packs of plastic film (Fujimori Kogyo Co., Ltd.
  • Example 1 As an ingredient, chicken soboro curry was used. The cooking method was the same as in Example 1 except that the water content of the ingredients was 15% by weight. The method of vacuum-sealing the ingredients after cooking, heat sterilization treatment, packaged rice, bowl-shaped container, tray, and exothermic material were the same as in Example 1. In addition, a sensory evaluation test was conducted under the same conditions as in Example 1.
  • Example 2 As an ingredient, chicken soboro curry was used. The cooking method, the vacuum sealing method of the ingredients after cooking, the heat sterilization treatment, the ingredients, the packaged rice, the bowl-shaped container, and the tray were the same as in Example 1. As the exothermic material used, 20 g of Morian Heat Pack (registered trademark) (total calorific value: about 23.8 kcal) (manufactured by Kyodo Co., Ltd.) was used. Other than that, a sensory evaluation test was conducted under the same conditions as in Example 1.
  • Morian Heat Pack registered trademark
  • total calorific value about 23.8 kcal
  • Example 3 As an ingredient, chicken soboro curry was used. As the packaged cooked rice to be used, commercially available retort cooked rice having a water content of less than 60% by weight was used. The cooking method, the vacuum sealing method of the ingredients after cooking, the heat sterilization treatment, the ingredients, the bowl-shaped container, the tray, and the exothermic material were the same as in Example 1. Other than that, a sensory evaluation test was conducted under the same conditions as in Example 1.
  • Example 1 the moisture content of the ingredients is 25% by weight, the moisture content of cooked rice is 64 wt%, and the total calorific value of the heating material is 29.8 kcal
  • “fresh feeling” and “freshness of the ingredients” “Texture”, “Rice chewy”, and “Comprehensive” are all highly evaluated, “The texture of soboro and chick beans is alive”, “Rice seems to be freshly cooked”, “It looks like freshly cooked” It ’s very delicious. ”
  • Comparative Example 1 the high evaluation as in Example 1 was not obtained, and “it was delicious, but the ingredients were slightly dry” and "the ingredients in the rice”.
  • Example 2 a dice steak in which an antibacterial solution was added so as to contain 36 mL of an antibacterial solution per 100 g of the ingredient), "fresh (hot) feeling", “texture of the ingredient”, and “rice chewy”. Both “feeling” and “overall” were highly evaluated, and there were comments such as “the whole meat is warm, but the rare part remains properly”, “soft and juicy”, and “it goes well with rice”. Was done.
  • Example 3 eel kabayaki in which an antibacterial solution was added so as to be contained in 36 mL in terms of undiluted solution per 100 g of ingredients), all were highly evaluated, and "eel kabayaki did not collapse at all”.
  • Example 2 Dice steak was used as an ingredient.
  • the cooking method was the same as in Example 2 except that the ingredients did not contain an antibacterial solution.
  • the method of vacuum sealing the ingredients after cooking, heat sterilization treatment, packaged rice, bowl-shaped container, tray, and exothermic material were the same as in Example 2.
  • the quality evaluation test as in Example 2, it was confirmed whether or not the ingredients had an odor or a change in color.
  • Example 2 a dice steak in which an antibacterial solution was added so as to contain 36 mL of an antibacterial solution per 100 g of the ingredient
  • the appearance did not change even when stored at room temperature for 5 days, and due to gas generation. No swelling of the packaging pack or generation of odor was observed. The same was true even when stored at room temperature for 180 days.
  • Reference Example 1 a dice steak in which an antibacterial solution was added so as to contain 24 mL of an antibacterial solution per 100 g of ingredients
  • the packaging pack expanded due to the generation of gas when stored at room temperature for 5 days. Was there.
  • Reference Example 2 containing no antibacterial solution the color of the dice steak became turbid and the packaging pack was expanded. When I opened it, it had an acid odor. Therefore, the sensory evaluation test was not performed on Reference Examples 1 and 2.
  • Example 3 eel kabayaki in which an antibacterial solution was added so as to be contained in 36 mL in terms of undiluted solution per 100 g of ingredients
  • the appearance did not change and gas was generated even when stored at room temperature for 5 days. No swelling of the packaging pack or generation of odor was observed. The same was true even when stored at room temperature for 180 days.
  • Reference Example 3 eel kabayaki in which an antibacterial solution was added so as to contain 24 mL of the undiluted solution per 100 g of the ingredient
  • the packaging pack expanded due to the generation of gas when stored at room temperature for 5 days.
  • Reference Example 4 containing no antibacterial solution, the entire eel was turbid and the packaging pack was swollen. When I opened it, it had a rotting odor. Therefore, the sensory evaluation test was not performed on Reference Examples 3 and 4.
  • the heat-generating bowl lunch box according to the present invention can be used for sale in parking areas, train stations, airports, and for gifts. It can also be used outdoors and as relief supplies.

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  • Biomedical Technology (AREA)
  • Biochemistry (AREA)
  • Medicinal Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Virology (AREA)
  • Microbiology (AREA)
  • Mechanical Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Cereal-Derived Products (AREA)
  • Cookers (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Package Specialized In Special Use (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne une boîte-repas à bol de génération de chaleur avec laquelle il est possible de chauffer uniformément la totalité d'un produit alimentaire et avec laquelle le produit alimentaire peut être apprécié comme s'il avait été fraîchement préparé.　L'invention concerne une boîte-repas à bol de génération de chaleur dans laquelle un matériau générant de la chaleur, un plateau, un ingrédient scellé et du riz cuit emballé sont logés dans un récipient en forme de bol avec couvercle, la boîte-repas à bol de génération de chaleur étant telle que la teneur en humidité incluse dans l'ingrédient est de 20,0 à 40,0 % en poids, la teneur en humidité comprise dans le riz cuit est de 60,0 à 68,0 % en poids, et la quantité totale de chaleur générée par le matériau générateur de chaleur est de 27-35 kcal.
PCT/JP2020/032696 2019-09-02 2020-08-28 Boîte-repas avec bol générateur de chaleur WO2021044981A1 (fr)

Priority Applications (1)

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CN202080061491.4A CN115551396A (zh) 2019-09-02 2020-08-28 发热式盒饭

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JP2019-159436 2019-09-02
JP2019159436A JP7345780B2 (ja) 2019-09-02 2019-09-02 発熱式どんぶり弁当

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WO2021044981A1 true WO2021044981A1 (fr) 2021-03-11

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Country Link
JP (1) JP7345780B2 (fr)
CN (1) CN115551396A (fr)
WO (1) WO2021044981A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6065870U (ja) * 1983-10-07 1985-05-10 井上　襄 温食品自動販売機
JPH03155812A (ja) * 1989-11-15 1991-07-03 Sanyoo Shokuhin Kk 食品用発熱体容器および即席食品内装の発熱体容器
JP2001275588A (ja) * 2000-04-03 2001-10-09 Q P Corp 容器入り調理用加工米
JP2004057758A (ja) * 2002-07-26 2004-02-26 Masashige Asano 貯蔵米飯
JP2018082680A (ja) * 2016-11-25 2018-05-31 幸男 瀧井 乳酸菌の抗菌性培養物

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6065870U (ja) * 1983-10-07 1985-05-10 井上　襄 温食品自動販売機
JPH03155812A (ja) * 1989-11-15 1991-07-03 Sanyoo Shokuhin Kk 食品用発熱体容器および即席食品内装の発熱体容器
JP2001275588A (ja) * 2000-04-03 2001-10-09 Q P Corp 容器入り調理用加工米
JP2004057758A (ja) * 2002-07-26 2004-02-26 Masashige Asano 貯蔵米飯
JP2018082680A (ja) * 2016-11-25 2018-05-31 幸男 瀧井 乳酸菌の抗菌性培養物

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JP7345780B2 (ja) 2023-09-19
JP2021037022A (ja) 2021-03-11

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