JP2858737B2 - Cooking material for microwave cooking - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking material for cooking by heating in a microwave oven. More specifically, a seasoning liquid is inserted into a cooking bag together with food to be cooked. The present invention relates to a cooking material that has a portion through which steam generated during cooking without passing through seasoning liquid, water, or the like, and that can be cooked by a microwave oven having a sealed insertion portion of a cooking bag. In the present invention, “a dish that becomes delicious by a single heating” is used to mean a dish that loses its taste when reheated, such as boiled fish, for example. Therefore, delicious foods that can be heated many times, such as those that can be heated by retort, are excluded.

[0002]

2. Description of the Related Art In recent years, due to changes in lifestyles, various foods such as shomai, manju, yakiniku, boiled fish, and the like have been packaged and put on the market in a state where they can be used for food only by heating with a microwave oven. I have. This food is generally intended only for food that has been cooked in advance. For example, a polyethylene film has the property of being impermeable to gas such as water vapor and liquid such as water. From this, a bag with good sealing properties such as a polyethylene film is used, and the food is stored and sealed in this bag,
Cooking, such as seasoning, has been performed in advance, including frozen foods from the viewpoint of preservation.

[0003] Foods such as oden are usually put in bags together with seasonings. When these are directly heated in a microwave oven or hot water, they are made of polyethylene film and the like, so the air permeability of gas such as water vapor is improper. Internal pressure rises,
Accidents such as breakage of a cooking bag made of a plastic film such as a polyethylene film are likely to occur. For this reason, a hole is made in a part of the cooking bag during heating, or transferred to another container for cooking.

[0004] In addition, among the foods, an instant boiled fish has been proposed that heats seasoned seafood in advance at the time of meal. However, this instant boiled fish is not boiled from raw fish at the time of meal,
There is a demand for an instant cooked food which is inferior in flavor and flavor, can be easily cooked, and is equivalent to a boiled raw fish.

[0005]

SUMMARY OF THE INVENTION The present invention aims to solve the above-mentioned problems, and specifically proposes a cooked food which can be cooked instantly from a raw fish in a microwave oven when cooking a boiled fish.

[0006]

SUMMARY OF THE INVENTION According to the present invention, a cooking material comprising a solid food material and a seasoning liquid is contained and sealed in a waterproof cooking bag capable of discharging expanded gas inside the bag during cooking by heating with a microwave oven. It is a cooking material for microwave cooking. That is, in the cooking material for microwave cooking according to the present invention, the seasoning liquid is inserted together with the food to be cooked from the insertion portion of the cooking bag, and at least a part of the cooking bag passes the seasoning liquid, water, and the like. In addition, it is made of a structure that transmits water vapor, contains synthetic resin or paper, pulp, and adjusts the permeability of water vapor etc., and is further characterized by sealing the insertion part of the cooking bag. I do.

The configuration of these means and their operation will be described in detail with reference to the drawings. FIG. 1 and FIG. 2 are cross-sectional views of cooking materials for microwave cooking according to one embodiment of the present invention. First, in FIGS. 1 and 2, reference numeral 1 generally indicates a microwave cooking material according to one embodiment of the present invention, and reference numeral 2 indicates a cooking bag.
3a is a solid food material to be cooked, 3b is a seasoning liquid, 4
Indicates an open end, 4a indicates a seal portion, 4b indicates a concave portion, 4c indicates a convex portion, and 5 indicates steam generated during heating and cooking. That is,
A cooking material 1 for microwave cooking according to the present invention comprises a cooking bag 2, a solid food material 3a to be heated and stored in the cooking bag 2, and a seasoning liquid 3b. The insertion part is sealed.

The cooking material targeted by the present invention is a material for a dish that loses its taste when it is reheated, and is therefore a dish that becomes delicious by a single heating. Therefore, the solid food material 3a to be cooked is Any solid food material can be used as long as it is a solid food material for cooking that can be delicious with a single heating, such as raw materials such as agricultural products, livestock products, and marine products, and foods that have been processed to the extent that they are prepared. However, marine products are preferred. The seasoning liquid 3b is a combination of one or two or more seasonings depending on a desired dish.

For example, the cooking bag 2 has a structure in which at least a part of the cooking bag 2 can transmit water vapor without transmitting a liquid such as water.
The seal portion 4a is made openable and closable so that a part of the seal portion 4a is opened by the internal pressure of the steam generated during the heating and steaming as described later. The seal portion 4a can be configured to be freely openable and closable. However, a concave portion 4b and a convex portion 4c are provided on the opposing inner surface of the seal portion 4a, and the concave and convex portions 4b and 4c engage with each other to form a seal. It is preferable to configure as a chuck type.

[0010] With the cooking material having such a configuration,
When the cooking bag 2 is heated in the microwave oven, the solid food material 3a to be cooked in the cooking bag 2 can be cooked together with the seasoning liquid 3b. That is, at least a part of the cooking bag 2 is composed of a sheet or film containing synthetic resin, paper, or pulp. This structure is configured to transmit gas molecules having a smaller molecular diameter than liquid molecules without transmitting liquid molecules having a large molecular diameter. In the sheet having this structure, for example, polyethylene or the like is preferable as the synthetic resin, and the synthetic resin, paper, or pulp is contained, thereby adjusting the air permeability through which steam such as water vapor passes.

The sealing portion 4a of the cooking bag 2 can be sealed, for example, by locking the uneven portions 4b, 4c.
A part of the seal portion 4a is opened in response to a rapid increase in the internal pressure, or the locking state of the concave and convex portions 4b and 4c is easily loosened, and steam is exhausted from between the slightly loose concave and convex portions 4b and 4c. The rise in internal pressure is suppressed. When cooking as described above, since the cooking bag has a waterproof structure, there is no leakage during cooking. Further, the cooking bag 2 may be partially constituted by a sheet having the above-described structure, without being entirely constituted by the above-described structure.

[0012] These solid food ingredients 3a to be cooked
As described above, any material can be used as long as it is a solid food material for cooking that becomes a delicious dish by one heating.
Here, a dish that becomes a delicious dish by one heating does not include a dish that can be heated many times, for example, a dish that can be heated by retort. Among the stews, white stew, mackerel boiled in miso, and boiled karai are exemplified. The solid food ingredients for cooking that become delicious dishes by one heating are agricultural products, livestock products, marine products, and one or more selected from these. Specific examples are agricultural products. , Ginseng, burdock, green peas,
Maize and other livestock products include beef, pork, chicken, etc., and marine products include shrimp, crab, squid, salmon, mackerel, mackerel, etc. However, marine products are preferred. That is, the present invention relates to a cooking material comprising a solid food material and a seasoning liquid, which becomes a delicious dish by a single heating, that is, a material for making a dish which loses its taste when reheated, when cooked by a microwave oven. A cooking material for microwave heating cooking, wherein the cooking material is housed and sealed in a waterproof cooking bag capable of discharging inflated gas inside the bag.

The mode of adding and mixing the seasoning liquid 3b to the solid food material 3a to be cooked and cooked will be described with reference to an example in which 3a is a raw fish. A form in which the liquid is mixed and frozen, a form in which the raw fish and the seasoning liquid are frozen and then combined and stored in a bag, and a state in which the raw fish and the seasoning liquid are individually stored in the bag as shown in FIG. After that, an embodiment in which it is stored in a bag is exemplified. The thing shown in FIG. 2 stores the raw fish 3a and the seasoning liquid 3b individually in a bag, takes out the raw fish 3a and the seasoning liquid 3b from the cooking bag 2 during cooking, and puts them in the cooking bag 2. Reinsert and seal. Thereafter, when the cooking bag 2 is heated and cooked in a microwave oven, the raw fish 3a can be cooked in the cooking bag 2 together with the seasoning liquid 3b. In this case, it is preferable that both the cooking bag and the seal portion are configured in the same manner as the embodiment of FIG. That is, in the present invention, the raw fish material comprising the raw fish material for boiled fish and the seasoning liquid is housed and sealed in a waterproof cooking container capable of discharging expanded gas inside the container during heating cooking by a microwave oven. A material for boiled fish for heating and cooking in a microwave oven.

[0014]

EXAMPLES The present invention will be described with reference to examples. The present invention is not limited by this embodiment.

EXAMPLE 80 g of raw fish is accommodated in a cooking bag mainly composed of polyethylene whose permeability is adjusted by adding paper and pulp while adjusting the air permeability by stretching or the like, and 90 g of seasoning liquid is added thereto.
And sealed and frozen. The frozen bag was put on a plate, placed in a 500 w microwave oven, and cooked for 7 minutes.
First, the seasoning liquid dissolves and the temperature rises. The microwave works to heat the inside of the fish and the seasoning liquid. Seasonings with a high salt concentration are easily heated and boil easily. The fish was heated by both the microwaves and the boiling seasoning liquid, but finished neatly with the seasoning liquid boiled down, just like making a boiled fish in a pan. Unlike a pot, there was no scorching or boiling.

[0016]

As explained in detail above, the present invention provides:
At least in part, a seasoning liquid is inserted together with the food to be cooked into a cooking bag containing synthetic resin, paper or pulp, and having air permeability adjusted for containing water vapor, and the insertion portion is sealed. Raw fish and the like can be easily boiled only by cooking by heating in a microwave oven. However, the boiled fish has an extremely good appearance, and is excellent in texture and flavor.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a cooking material for microwave cooking according to one embodiment of the present invention.

FIG. 2 is a cross-sectional view of a boiled fish material for microwave cooking according to one embodiment of the present invention.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 Cooking material for microwave cooking 1 2 Cooking bag 3a Solid food material to be cooked 3b Seasoning liquid 4 Open end 4a Seal 4b Concave 4c Convex 5 Steam

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI B65D 81/26 B65D 81/26 E 81/34 81/34 V

Claims (3)

(57) [Claims] 1. A cooking material comprising a solid food material and a seasoning liquid is housed and sealed in a waterproof cooking bag capable of discharging expanded gas inside the bag during heating cooking by a microwave oven. Cooking material for microwave cooking. 2. The cooking material for microwave cooking according to claim 1, wherein the cooking material is a cooking material that becomes a delicious dish by one heating. 3. The cooking material for microwave cooking according to claim 1 or 2, wherein the dish which becomes a delicious dish by one heating is boiled fish.