JP4889676B2 - Liquid seasoning in a container for microwave oven cooking and method for producing a heated dish using the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a microwave cooking container-packed liquid seasoning that can be easily produced at home using a microwave oven, and a method for producing a heated dish using the same.

There are dishes that use a frying pan, etc. that have vegetables and meat, etc. that are heated with a small amount of oil while stirring over high heat, and those that have a stir-fry flavor such as stir-fry that is added to the seasoning liquid after boiling. . The reason why these dishes are delicious is that the appropriate texture and taste of vegetables and meat are drawn out by moderate heating at high temperature and short time, and the moisture, stir-fried oil, seasonings, etc. from vegetables and meat are mixed. This is because a tasty seasoning liquid is finished in a state entangled with these vegetables and meat. In order to finish such a stir-fried dish deliciously, it is necessary to adjust the amount of heating while constantly stirring so as not to cause scorching, and it is also necessary to provide freshly prepared food on the table.

On the other hand, packaged foods in which stewed dishes such as pre-cooked curries are sealed in a container and retort-treated are commercially available. Such container-packed foods can be stored for a long time because the containers are already filled with cooked foods. At homes, restaurants, lunch boxes, or side dishes stores, they can be suitably stored in a microwave for 30 seconds to 1 minute. It is possible to easily provide cooked foods that are sufficient for people by simply heating. However, since the texture of the material is likely to be damaged due to excessive heat due to heat sterilization, it is not often performed to retort the fried food that emphasizes the texture of the material such as vegetables and meat.

Semi-solid seasonings such as so-called Chinese-matched miso are commercially available as products aimed at easily making the above-mentioned stir-fried dishes at home. When using such Chinese combined miso, it is still not easy in terms of using a frying pan, etc., although it can save time and effort to prepare a plurality of seasonings, and it is easier to provide fried dishes to the dining table at home etc. It is desirable to develop products that can be used.

By the way, in patent document 1 (Unexamined-Japanese-Patent No. 2006-44708), the cooking bag which sealed fresh food ingredients, such as vegetables and meat, and seasonings and sauce, in the water-vapor-permeable cooking bag provided with the zipper. Has been proposed. When this cooking bag is cooked in a microwave oven for several minutes, the fresh food ingredients are heated for the first time by microwave cooking without being subjected to a retort treatment, and it can be expected that the texture is hardly lost. Therefore, if the technique of the cooking bag of Patent Document 1 can be applied to stir-fried dishes and the like, it is convenient to easily prepare freshly prepared fried dishes and the like in a microwave oven without using a frying pan.

JP 2006-44708 A

Actually, in order to apply the cooking bag technology of Patent Document 1 to stir-fried dishes, etc., for example, containers are filled with ingredients such as vegetables and meat, stir-fried oil, and semi-solid miso soup, etc. When cooked in a range, unlike high-temperature heating with a frying pan, there is little outflow of moisture from vegetables, meat, etc., and ingredients and seasonings are not agitated. For this reason, it is not possible to expect a delicious dish with a stir-fried flavor that can be finished in a state where a savory seasoning liquid is entangled with vegetables and meat in microwave cooking. Therefore, even in microwave oven cooking without stirring, cooking liquid seasonings with fluidity fully blended with umami ingredients such as extracts so that the seasoning liquid with rich taste is entangled in the ingredients It is conceivable to cook in a microwave oven with ingredients to cook, but then the liquid seasoning will boil due to boiling in the microwave oven, and the container will be filled with bubbles and an opening for venting the container The problem that the liquid seasoning spills out from there.

The present invention is intended to solve such a conventional problem, and a container-packed liquid seasoning for cooking a microwave oven that makes it possible to easily cook delicious cooked food with a stir-fried dish at home using a microwave oven. In a container filled with a retort-treated liquid seasoning containing an extract or the like, when the ingredients are added and cooking in a microwave oven, the liquid seasoning becomes a container for removing steam. It is an object of the present invention to provide a containerized liquid seasoning for cooking in a microwave oven that does not spill from the opening.

The inventors of the present invention have (i) a retort-treated liquid seasoning that is pre-filled and sealed in a container into a separated liquid seasoning that is separated into an aqueous phase portion and an oil phase portion containing the extract, If the ingredients are added to the container filled with the liquid seasoning and cooked in a microwave oven, there will be a fried dish-flavored cooked dish that is delicious when heated strongly in a frying pan, etc. And (ii) blending starch into the water phase part of the liquid seasoning to adjust to a specific viscosity, and blending extracts with edible fats and oils with a freezing point of 0 ° C or higher in the oil phase part Even with the liquid seasoning, the present inventors have finally found that the boiling of foam during cooking by heating in a microwave oven is suppressed and spilling is prevented, and the present invention has been completed.

That is, the present invention is for cooking in a microwave oven in which a liquid seasoning is filled and sealed in a container and then retorted, and the ingredients are put into the container and cooked in a microwave oven to obtain a heated dish. A container-packed liquid seasoning, wherein the container is a pouch having a zipper part serving as an inlet for ingredients and a steam release mechanism for discharging steam during cooking by a microwave oven, and the liquid seasoning is at least a product A separation-type liquid seasoning that is separated into an upper oil phase portion and a lower aqueous phase portion at a temperature of 60 ° C., wherein the separation-type liquid seasoning has a freezing point of 0 ° C. or higher. A liquid-type seasoning in a container for microwave cooking, characterized in that it is a separate liquid seasoning composed of an oil phase part blended with water and a water phase part with a viscosity of 400 to 5000 mPa · s blended with extracts and starch. Provide a fee

Further, the present invention provides a cooking device for cooking by heating, characterized in that the zipper of the liquid seasoning container for microwave cooking is opened, the ingredients are put into the container, the zipper is closed, and then cooking is performed in a microwave oven. A manufacturing method is provided.

The container-packed liquid seasoning for microwave cooking of the present invention is filled and sealed with the liquid seasoning that has undergone retort processing. Therefore, this container for microwave oven cooking is used in homes, restaurants, bento shops, and prepared dishes stores. The stuffed liquid seasoning can be stored. Then, by adding ingredients such as vegetables and meat into the container in a timely manner, and cooking these ingredients together with a liquid seasoning in the container in a microwave oven, a cooked food with a stir-fried food flavor can be obtained. Therefore, at home, restaurants, lunch boxes, or side dishes stores, prepare ingredients such as meat and vegetables, and simply prepare them by cutting them if necessary, without using a frying pan. It becomes possible to make a fried dish-like heated dish.

In addition, the liquid seasoning that is filled and sealed in the container is a separate liquid seasoning that is separated into an aqueous phase and an oil phase containing the extract. A cooked dish with a flavor of stir-fried dishes like when heated is obtained. In addition, starch is added to the aqueous phase part of the liquid seasoning to adjust to a specific viscosity, and edible oils with a freezing point of 0 ° C. or higher are added to the oil phase part. It is possible to prevent spilling when the microwave oven is cooked.

Hereinafter, the present invention will be described in detail with reference to the drawings. In each figure, the same code | symbol represents elements, such as the same or the same. In the present invention, “%” represents “mass%” and “part” represents “part by mass” unless otherwise specified.

FIG. 1 is a perspective view of a microwave cooking container-packed liquid seasoning 1 according to an embodiment of the present invention. This container-packed liquid seasoning 1 for cooking a microwave oven is a container (hereinafter also referred to as a pouch) 10 made of a film material compatible with a microwave oven, filled with a liquid seasoning 30 and sealed, and retort-treated. When eating, predetermined ingredients are put into the container 10 and cooked in a microwave oven.

First, the liquid seasoning 30 which comprises the container-packed liquid seasoning 1 for microwave oven cooking of this invention is demonstrated.

The liquid seasoning 30 is a separate liquid seasoning separated into an upper oil phase portion and a lower aqueous phase portion. The oil phase part is composed of edible fats and oils, and the aqueous phase part is composed of an aqueous material in which a water-soluble material or a water-dispersible material is blended in an aqueous medium (eg, fresh water, soy sauce, liquid sugar). The aqueous phase part may be an emulsified phase in which a part of the edible fat is uniformly dispersed in the aqueous phase part. As will be described later, edible fats and oils having a high coagulation temperature are blended in the oil phase part of the present invention, so in the present invention, the oil phase part is separated into the upper oil phase part and the lower water phase part as described above. The meaning of being in a separated state at least at a product temperature of 60 ° C.

Moreover, the extract is mix | blended with the water phase part of the said liquid seasoning of this invention. In the present invention, the liquid seasoning to be filled and sealed in the container is a separate type liquid seasoning separated into a water phase portion and an oil phase portion blended with extracts, so that cooking in a microwave oven is possible. On the other hand, it is possible to obtain a cooked dish with a flavor of sauteed food that is as if heated strongly in a frying pan. Here, the extract refers to an extract of natural raw materials such as livestock products, marine products, agricultural products, yeasts, and specifically, for example, beef extract, pork extract, chicken extract, skipjack extract, duck extract, shrimp extract, crab extract, Examples include shellfish extract, kelp extract, carrot extract, onion extract, garlic extract, ginger extract, leek extract, celery extract, shiitake extract, mushroom extract, malt extract, yeast extract and malt extract. Since these are marketed as powder products or liquid products, these commercially available products may be used.

The blending amount of the extracts is preferably 0.01 to 15% in terms of solid content, with respect to the liquid seasoning, from the point of obtaining a savory flavor as obtained in fried dishes using a frying pan or the like. More preferably, it is 0.1-15%, More preferably, it is 1-15%.

Furthermore, the said water phase part of this invention mix | blends starch and has adjusted the viscosity to 400-10000 mPa * s. When a predetermined ingredient is put into a container filled with a liquid seasoning 30 with an unadjusted viscosity blended with the above-described extracts and cooked in a microwave oven, the liquid seasoning boils and boils through microwave cooking, There is a problem that the container is filled with bubbles and the seasoning liquid is spilled from the opening for venting the container. However, in the present invention, by adding starch to the aqueous phase part of the liquid seasoning to adjust to a specific viscosity, and further adding a specific edible fat to the oil phase part as described later, The boiling of the liquid seasoning during cooking can be suppressed. On the other hand, when the viscosity is lower than the above range, or when the viscosity is adjusted to the above range with, for example, xanthan gum instead of starch, the effect of suppressing the boiling of the liquid seasoning during microwave cooking cannot be sufficiently obtained, On the other hand, when the viscosity is higher than the above range, the liquid seasoning becomes difficult to get entangled with ingredients such as vegetables and meat put into the container, and it becomes difficult to season the ingredients.

The viscosity of the liquid seasoning is preferably 500 mPa · s or more, more preferably 700 mPa · s or more, and still more preferably 1000 mPa · s, from the viewpoint that the effect of suppressing the boiling of the liquid seasoning during microwave cooking is more easily obtained. That's it. On the other hand, the viscosity is preferably 8000 mPa · s or less, more preferably 5000 mPa · s or less, in order to make the liquid seasoning easily entangle with ingredients such as vegetables and meat.

When the viscosity is less than 375 mPa · s under the conditions of a product temperature of 60 ° C. and a rotation speed of 20 rpm, the viscosity of the water phase portion separated from the oil phase portion is the rotor No. 1, 375 mPa · s. Rotor No. 2 when 1500 mPa · s is less than 1500 mPa · s, Rotor No. 3 when 1500 mPa · s or more and less than 3750 mPa · s, Rotor No. 3 when 3750 mPa · s and less than 7500 mPa · s, Rotor No. 4 when 7500 mPa · s or more .5, and the value obtained from the reading when the rotor has rotated 3 times after the start of measurement. In addition, when a solid substance (ingredient) is contained in the liquid seasoning 30, the liquid seasoning is passed through a 10-mesh mesh and the water phase portion of the liquid seasoning is measured by removing the ingredients.

As the starch for adjusting the viscosity of the aqueous phase, for example, raw starch such as wheat starch, corn starch, potato starch, rice starch, tapioca starch, pregelatinized starch obtained by subjecting these raw starch to gelatinization by a conventional method, Wet heat starch obtained by subjecting raw starch to wet heat treatment by a conventional method, and further, crosslinked starch obtained by subjecting raw starch to one or more treatments such as crosslinking treatment, esterification treatment, etherification treatment and oxidation treatment by a conventional method, Examples thereof include processed starches such as oxidized starch, etherified starch and esterified starch. Among these starches, when the viscosity of the source part is adjusted to the above range using at least wet-heat-treated starch or processed starch, in addition to obtaining the boil-in suppressing effect during boiling, It is preferable because the liquid seasoning is easily entangled with the material 20.

The compounding amount of the starch for adjusting the viscosity of the aqueous phase to the above range varies depending on the type of starch used and the components of the liquid seasoning, but preferably 0.1 to 10% with respect to the liquid seasoning. More preferably, about 0.5 to 5% may be blended.

Moreover, the oil phase part of the liquid seasoning comprised with edible fats and oils mix | blends the edible fats and oils whose freezing point is 0 degreeC or more. In the present invention, in addition to adjusting the specific viscosity by adding starch to the aqueous phase part of the liquid seasoning as described above, the specific ingredients are added to the oil phase part. It is possible to suppress boiling of the liquid seasoning when adding ingredients and cooking with a microwave oven, and as a result, it is possible to prevent the liquid seasoning from spilling out from the opening of the steam release mechanism of the container. With regard to the upper limit of the freezing point, if an edible oil or fat having a too high freezing point is used, the melting point of the liquid seasoning tends to deteriorate, so the freezing point of the edible oil or fat is preferably 50 ° C or lower, more preferably 40 ° C or lower. is there. In the present invention, the freezing point of the edible fat / oil refers to the freezing point obtained by the freezing point measurement method of the standard fat / oil analysis test method (established by the Japan Oil Chemists' Society).

Specifically, as the edible fat having a freezing point of 0 ° C. or higher, the freezing point of, for example, vegetable oils such as palm oil, coconut oil, peanut oil, olive oil, animal fats such as lard, head, milk fat, etc. is 0 ° C. or higher. In addition to edible oils and fats, rapeseed oil, corn oil, palm oil, soybean oil, and hardened oil obtained by hydrogenating these refined salad oils can be used. Among these, in this invention, it is preferable to mix | blend the 1 type, or 2 or more types chosen from olive oil, lard, and a head from the point of flavor.

The blending amount of the edible fat having a freezing point of 0 ° C. or higher is preferably 0.1% or more with respect to the liquid seasoning, because the boiling suppression effect of the liquid seasoning during microwave cooking is more easily obtained. More preferably, it is 1% or more, More preferably, it is 5% or more. On the other hand, if the blending amount of the edible oil or fat having a freezing point of 0 ° C. or higher is too large, the melting of the seasoning liquid may be slightly worsened. , Preferably 50% or less, more preferably 30% or less.

In addition to the edible oil having a freezing point of 0 ° C. or higher, the oil phase part can be mixed with edible oils and fats such as rapeseed oil and soybean oil having a freezing point other than the above range, and constitute these oil phase parts. The total blending amount of edible fats and oils is preferably 3 to 80%, more preferably 5 to 60%, with respect to the liquid seasoning from the point of obtaining a more delicious flavor as when heated strongly in a frying pan or the like. It is.

Moreover, in order to season the ingredients 20 put into the container 10, it is preferable to mix a seasoning with the liquid seasoning 30. Examples of such a seasoning include salt, sugar, soy sauce, miso, mayonnaise, Ketchup, sauce, vinegar, sodium glutamate and the like.

If the seasoning of the liquid seasoning 30 is too dark, the difference in taste from the newly added ingredient 20 in the container becomes too large, and the familiarity between the liquid seasoning and the ingredient tends to deteriorate, so the liquid seasoning The salt concentration of the material is preferably 4% or less. The seasoning of such a liquid seasoning 30 is slightly thicker than the final purpose of cooking the cooked food after adding the ingredients 20, but it is not a thick seasoning such as so-called Chinese mixed miso, It is seasoning that can be eaten even before the ingredients 20 are charged. In addition, the salt concentration of the liquid seasoning 30 refers to the concentration of sodium chloride or a salt-equivalent concentration converted to the sodium chloride. A sample is prepared by a dilute acid extraction method by a conventional method, and the sodium content is measured by an atomic absorption method. It is obtained by multiplying by a predetermined coefficient (2.54).

In addition to the above-mentioned raw materials, the liquid seasonings include various raw materials that are generally blended in cooked foods, for example, various additives such as emulsifying materials such as sucrose fatty acid esters and lecithin. It can select suitably and mix | blend in the range which does not impair the effect of invention.

Although there is no restriction | limiting in particular as a preparation method of the liquid seasoning mentioned above, From the point which obtains a better flavor, it heat-cookes the mixed liquid of the raw material mentioned above so that product temperature may become 90 degreeC or more with a double pot etc. It is preferable to prepare it.

On the other hand, in the present invention, as ingredients to be charged when cooking with a microwave oven, those suitable for stir-fried dishes and fried dishes may be appropriately selected and used. For example, cabbage, spinach, Japanese mustard spinach, eggplant, green beans, broccoli, radish, carrots, turnips, pumpkins, potatoes and other mushrooms, maitake, shimeji mushrooms, chicken, pork, beef, lamb and other animal meats, perch, Examples include seafood such as cod, octopus, squid, shrimp and mussels, tofu and kamaboko. These ingredients can be subjected to a pretreatment such as oiling or punching with a lower punch before being put into the container.

It is preferable to cut the thickness of the ingredients scheduled to be charged to 0.1 to 4 cm when they are put into the container 10 so that cooking by a microwave oven can be performed without unevenness.

The amount of the ingredients to be added to the liquid seasoning 30 varies depending on the type and seasoning of the ingredients, but usually 0.1 to 5 parts by mass with respect to 1 part by mass of the liquid seasoning 30, More preferably, it is 1-3 mass parts.

Note that the microwave oven cooking referred to in the present invention means that the preferred texture and umami of the ingredients 20 put into the container 10 are drawn out by heating, and the ingredients are seasoned with the liquid seasoning 30 at least in a liquid state. The heating conditions under which the seasoning boils, specifically, heating of the liquid seasoning filled and sealed in the container and the ingredients charged in the container, preferably equivalent to an output of 600 W x 3 minutes or more means. Here, 600W × 3 minutes equivalent is the product of output wattage and time, such as 6 minutes for an output of 300W, 4.5 minutes for an output of 400W, and 2.25 minutes for an output of 800W. It is to perform microwave oven heating above the condition calculated by conversion so that the values of are the same. Further, if the total amount of the liquid seasoning filled and sealed in the container and the ingredients charged in the container is 200 g, for example, the product of the product of the output wattage and the time is double that in the case of 100 g. It is to perform range heating. It should be noted that the conventional microwave heating for simply heating the retorted cooked food is not performed under normal boiling conditions. In this case, the cooked food will not boil and boil due to microwave cooking. Therefore, the above-mentioned problem of spilling does not occur. The upper limit of the heating condition may be a condition in which the ingredients put in a boiling state are appropriately heated and cooked. Specifically, depending on the type of ingredients added, the container is filled. The heating condition may be preferably an output corresponding to 600 W × 20 minutes or less per 100 g of the total amount of the sealed liquid seasoning and ingredients charged in the container.

Next, the container 10 which comprises the container-packed liquid seasoning 1 for microwave cooking of this invention is demonstrated. As the container 10 of the present invention, various containers capable of retort processing and range cooking can be used. Examples of the container 10 according to the present invention include a heat-resistant resin-made molded container, a standing pouch with a gusset on the bottom, a gusset bag with a gusset on the bottom and sides, and a four-side sealed bag. . In addition, these containers include a resealing function for resealing the container after the container is opened and the ingredients are added and before cooking in the microwave, or steam that discharges steam outside the container during microwave cooking. A punching mechanism is preferably provided.

Among these containers, in the present invention, it is preferable to use a standing pouch having a gusset on the bottom surface or a pouch having a gusset such as a gusset bag having a gusset on the side surface. By using a pouch having a gusset in this way, as will be described later, the thickness of the pouch when the microwave cooking container-packed liquid seasoning 1 of the present invention is placed flat is reduced, and the maximum hermetically sealed amount of the container Can be satisfied simultaneously.

An example of the pouch having the gusset is a pouch 10 shown in FIG. As shown in FIG. 1, the pouch 10 is formed by folding and overlapping a plastic film so that a gusset is formed on the bottom surface, and heat-sealing both side edges and upper edges to form side edge seal parts 11 and upper edge seal parts 12. A flat bag-shaped retort pouch made of a standing pouch is formed. A zipper portion 13 is provided in the vicinity of the upper edge seal portion 12 on one side of the pouch 10.

The outside of the zipper part 13 is also heat-sealed to form a zipper seal part 14. In the side edge seal part 11 in the vicinity of the zipper seal part 14, the zipper seal part 14 is formed by tearing the part above the zipper part 13. A notch 15 is formed so that the zipper portion 13 can be opened. By providing the zipper seal portion 14 outside the zipper portion 13 in this manner, the sealed state can be maintained without opening the zipper portion 13 during the retort process.

Further, in the side edge seal portion 11, a notch 16 is formed between the zipper portion 13 and the upper edge seal portion 12 for forming an opening for taking out food by tearing. As will be described later, the contents are agitated by opening the pouch 10 after cooking by heating from the notch 16 and transferring the contents to the dish at once. It can be solved.

Moreover, the surface of the pouch 10 is provided with a steam release mechanism 17 that prevents the pouch 10 from excessively expanding and rupturing during microwave cooking. As the steam release mechanism 17, those conventionally used in microwave-compatible packaging bags can be provided. For example, a weakened seal portion 18 is provided in the vicinity of the side edge seal portion 11, and the weakened seal portion 18 It is assumed that a notch 19 is formed in the. Further, as the steam release mechanism 17 of the pouch 10, even if the fitting of the zipper part is adjusted so that the sealed zipper part 13 is partially opened by the pressure when the container 10 expands during microwave heating. Good.

In the present invention, the container described above is used, but the liquid seasoning 30 to be filled in the container 10 is filled with the liquid seasoning to be filled in the container 10 in order to prevent spillage when cooking with heating in a microwave oven. It is preferable to reduce the amount. On the other hand, even if the filling amount is too small, it is difficult for the liquid seasoning to be entangled with the added ingredients. Therefore, specifically, for example, when the pouch 10 having the zipper portion 13 shown in FIG. 1 is used, the liquid seasoning 30 is filled in the pouch so as to be 10 to 40% of the maximum sealed filling volume of the pouch 10. It is preferable to do. From the standpoint of more easily preventing spillage, the filling amount of the liquid seasoning is preferably 35% or less, more preferably 30% or less of the maximum sealed filling volume of the container. In the present invention, the maximum sealed filling volume of the pouch 10 is the maximum volume that can be hermetically filled in the pouch when the zipper portion 13 of the pouch 10 is closed, and the measurement of the maximum sealed filling volume is performed on, for example, the pouch. A full amount of fresh water can be filled and sealed, and the volume of fresh water in the pouch can be measured with a graduated cylinder or the like.

The microwave-cooked container-packed liquid seasoning 1 of the present invention has been sterilized by retorting so that it can be stored for a long time at room temperature. The retort treatment may be carried out by a conventional method in which the temperature of the central part of the liquid seasoning 30 is heated at 120 ° C. for 4 minutes or a cooking level equal to or higher than this.

Furthermore, in the retort treatment, the center and the outer periphery of the liquid seasoning 30 are uniformly heated, and the center can be heated at 120 ° C. for 4 minutes even if the heating conditions are relaxed. The thickness of 10 is preferably reduced. Specifically, for example, when a pouch is used as the container 10, as shown in FIG. 2, the pouch in a state where the liquid seasoning 30 is filled and placed flat on the flat plate 50 to be flattened. Thickness (hereinafter simply referred to as pouch thickness) L is preferably 2 cm or less, more preferably 1.5 cm or less, and particularly preferably 1 cm or less. If the pouch is used as the container, the container-packed liquid seasoning 1 of the present invention for adding the ingredients 20 when cooking in the microwave after retorting can reduce the pouch thickness L. If the pouch thickness L becomes excessively thick, the outer periphery of the liquid seasoning 30 may be heated excessively until the center is heated at 120 ° C. for 4 minutes, and the flavor may deteriorate. In addition, even if the pouch thickness L is too thin, waste may be increased from the viewpoint of the cost of the pouch material and the like.

Moreover, the container-packed liquid seasoning 1 for microwave cooking according to the present invention is scheduled to be put into a pouch when cooking the microwave to be finally obtained by cooking in a microwave oven. Types of ingredients, preferred cutting method of vegetables, size, input amount, container input method, posture when cooking with microwave oven, wattage and time required for microwave heating, after heating microwave oven It is preferable to provide an explanation display 40 such as a method for opening the container. In particular, as specific contents of the explanation display, the amount of ingredients, the size, the wattage and time of microwave heating, and the posture when cooking with a microwave oven are as follows. It is desirable to display as much as possible because it greatly affects the quality of the work.

Such an explanation display 40 may be formed by printing on the surface of the container 10 as shown in FIG. 1 or printed on an exterior material such as a packaging box of the container-packed liquid seasoning 1 for microwave cooking. It may be formed by printing on a piece of paper separate from the container 10, and the piece of paper may be attached to the container-sealed liquid seasoning 1 for microwave cooking.

As a manufacturing method of the container-packed liquid seasoning 1 for microwave oven cooking of this invention, for example, the upper edge seal part 12 prepares the container 10 in an unsealed state, is filled with the liquid seasoning, and the upper edge seal part 12 is heat-sealed and a retort process is given.

Then, the method to manufacture the heating dish which has a fried flavor using the container-packed liquid seasoning for microwave oven cooking of this invention is demonstrated.

First, according to the type of food to be prepared, the ingredients on hand, etc., the consumer selects a liquid seasoning for cooking in a microwave oven for making a predetermined dish, and the ingredients 20 to be added to the explanation are displayed. Cut or weigh based on the description.

Next, as shown in FIG. 3, after tearing the pouch 10 from the notch 15 outside the zipper part 13 of the microwave seasoning container-packed liquid seasoning 1 to cut out the zipper seal part 14, the zipper part 13 is opened. From there, the material 20 that has been subjected to the pretreatment as needed is put into the pouch 10 as shown by the arrow. In this case, apart from the fact that cleaning water or the like adheres to the ingredients 20 and enters the pouch 10, water is not added to the pouch 10 for the purpose of adjusting the taste, etc., separately from the ingredients. If water is added, the concentration of the liquid seasoning 30 with which the ingredient 20 contacts in the pouch 10 will vary, and the seasoning of the ingredient after heating in the microwave will also vary, which is not preferable.

Next, after closing the zipper 13, the microwave oven is placed in a position where the pouch 10 is placed flat so that the contents are not easily spilled from the steam venting mechanism 17 or in a standing position so that the steam venting mechanism 17 is at the top. Heating is performed at a predetermined wattage and time. At this time, the liquid seasoning 30 is boiled by cooking in the microwave oven, and as described above, starch is added to the water phase part of the liquid seasoning to adjust to a specific viscosity, and the freezing point is 0 ° C. in the oil phase part. By blending the above edible fats and oils, boiling of foam during microwave cooking is suppressed, and the pouch 10 is filled with foam, and the seasoning liquid spills out from the opening for venting the pouch. Is prevented. Moreover, since the liquid seasoning 30 and the ingredients 20 are heated directly by microwave cooking, the zipper part is closed, so that the liquid seasonings 30 and the ingredients 20 are also generated by the generated steam. Is heated by the so-called steaming effect. Since the generated steam is discharged from the steam venting mechanism 17, even if the pouch 10 expands, its burst is prevented.

As described above, it is possible to produce a delicious cooked dish having a flavor of stir-fried dishes as if heated in a high heat with a frying pan or the like. And after cooking, the upper end part of the pouch 10 is torn and opened from the notch 16 near the upper edge seal part 12, or the zipper part 13 is opened, and the dish of the pouch 10 is put on a plate. Even if the cooking is uneven in the pouch 10, the liquid seasoning and the ingredients 20 are agitated by opening the cooking in the pouch 10 on a plate, so that the uneven seasoning of the cooking is eliminated.

Hereinafter, the present invention will be specifically described based on examples.

[Example 1] (cooked food of cod)
(1) The ingredient added later in the ingredient pouch to be charged was about 200 g of cod (two slices having a thickness of 2 cm).

(2) Liquid seasoning and container-packed liquid seasoning for microwave cooking The blending raw materials shown in Table 1 were prepared. Next, soybean oil (coagulation temperature −7 ° C.), lard (coagulation temperature 25 ° C.) and ginger paste are put into a heated double kettle and fried with stirring, followed by sugar, salt and processed starch (acetylated adipine) Acid-crosslinked starch), pork extract powder, chicken extract powder, shrimp extract powder and onion extract powder are added to fresh water and further added to a double kettle, and heated to a product temperature of 90 ° C while stirring and mixing. A seasoning was prepared.

Subsequently, 200 g of the obtained liquid seasoning is used as a stand-up pouch with a zipper as shown in FIG. 1 having a steam venting mechanism consisting of a weakened seal portion and a notch (pouch size: 220 mm long × 140 mm wide × 40 mm gusset), material: (pouch ) Polyester / Polyamide / Unstretched polypropylene, (Zipper part) Polypropylene, Maximum sealed filling capacity: 820 mL) After filling and sealing, retort treatment (115 ° C., 15 minutes) and liquid seasoning (200 mL) filled in the pouch The container-packed liquid seasoning for microwave cooking was obtained. The filling amount of the liquid seasoning was 24% of the maximum sealable volume of the pouch. The salt concentration of the liquid seasoning is 1%, and the viscosity of the aqueous phase of the liquid seasoning (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 2, rotation speed 20 rpm) is 440 mPa. S and pouch thickness was 1 cm.

(3) Heat cooking by microwave oven The zipper of the container-packed liquid seasoning for microwave cooking of (2) was opened, 200 g of cod (thawed frozen product) of (1) was added, and the zipper was closed again. Next, the container-packed liquid seasoning for cooking the microwave oven after placing the cod in the microwave oven was placed flat so that the steam release mechanism was on the top surface. This was cooked in a microwave oven (600 W x 5 minutes), opened from the notch for taking out the dish, and opened on a large plate. In addition, even if the liquid seasoning under microwave oven heating boiled, a bubble did not boil up on the liquid level.

The obtained cod cooked food had a soft and preferable texture unique to cod, and had a preferable sautéed flavor with umami, no unevenness in the seasoning, and was very delicious.

[Example 2]
In Example 1, except for blending a head (solidification temperature of 35 ° C.) instead of lard, a liquid seasoning in a container for microwave cooking in which a liquid seasoning is filled in a pouch is obtained in the same manner as in Example 1. It was. The filling amount of the liquid seasoning was 24% of the maximum sealable volume of the pouch. The salt concentration of the liquid seasoning is 1%, and the viscosity of the aqueous phase of the liquid seasoning (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 2, rotation speed 20 rpm) is 440 mPa. S and pouch thickness was 1 cm.

A cooked cod dish was produced in the same manner as in Example 1 by using the obtained liquid seasoning in a container for microwave cooking. At this time, the liquid seasoning during heating in the microwave oven did not boil up on the liquid surface even when it boiled. The obtained cod cooked food had a soft and preferable texture unique to cod, and had a preferable sautéed flavor with umami, no unevenness in the seasoning, and was very delicious.

[Example 3]
In Example 1, except for blending palm oil (coagulation temperature 35 ° C.) instead of lard, a liquid cooking seasoning container for microwave cooking in which a liquid seasoning is filled in a pouch is performed in the same manner as in Example 1. Obtained. The filling amount of the liquid seasoning was 24% of the maximum sealable volume of the pouch. The salt concentration of the liquid seasoning is 1%, and the viscosity of the aqueous phase of the liquid seasoning (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 2, rotation speed 20 rpm) is 440 mPa. S and pouch thickness was 1 cm.

A cooked cod dish was produced in the same manner as in Example 1 by using the obtained liquid seasoning in a container for microwave cooking. At this time, the liquid seasoning during heating in the microwave oven did not boil up on the liquid surface even when it boiled. The obtained cod cooked food had a soft and preferable texture unique to cod, and had a preferable sautéed flavor with umami, no unevenness in the seasoning, and was very delicious.

[Comparative Example 1]
In Example 1, the lard was not blended, and the reduced amount was increased in the amount of soybean oil. The same as in Example 1, except that the liquid seasoning was filled in the pouch. Seasoning was obtained.

[Test Example 1]
Evaluation of the state of the liquid seasoning during heating in the microwave oven when adding cod to the container-packed liquid seasoning for cooking in microwave ovens of Examples 1 to 3 and Comparative Example 1 and cooking in a microwave oven, respectively, was performed according to the following evaluation criteria. did. The results are shown in Table 2.

<Evaluation symbol of the state of the liquid seasoning during heating in the microwave>
○: Boiling but no bubbles are boiling on the liquid surface.
X: Boiled and bubbles boiled on the liquid surface, and most of the head space in the pouch was filled with bubbles.

From Table 2, the liquid seasonings of Examples 1 to 3 blended with edible oils with a freezing point of 0 ° C. or higher were compared with the liquid seasonings of Comparative Example 1 with no solid oil having a freezing point of 0 ° C. or higher. It turns out that the boiling of the bubble during microwave heating is suppressed.

[Example 4] (cooked green beans)
(1) The ingredient to be added later into the ingredient pouch to be added was about 100 g of green beans cut into one mouthful (about 40 mm in length).

(2) Liquid seasoning and container-packed liquid seasoning for microwave cooking The blending raw materials shown in Table 3 were prepared. Next, olive oil (coagulation temperature 3 ° C), rapeseed oil (coagulation temperature -5 ° C), dried tomatoes, garlic paste and chili powder are put into a heated double kettle and fried with stirring. Liquid seasoning by adding a mixture of heat-treated starch, pork extract powder, chicken extract powder, crab extract powder and onion extract powder to fresh water to a double kettle and heating to 90 ° C with stirring and mixing Was prepared.

Subsequently, 150 g of the obtained liquid seasoning was filled and sealed in the zippered stand pouch used in Example 1, and then retort processed (115 ° C., 15 minutes), and the liquid seasoning liquid (150 mL) was filled in the pouch. A liquid seasoning in a container for microwave cooking was obtained. The filling amount of the liquid seasoning was 18% of the maximum sealable volume of the pouch. The salt concentration of the liquid seasoning is 1%, and the viscosity of the aqueous phase of the liquid seasoning (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 3, rotation speed 20 rpm) is 3500 mPa S and pouch thickness was 0.7 cm.

(3) Heat cooking by microwave oven The zipper of the container-packed liquid seasoning for microwave cooking in (2) was opened, 100 g of green beans of (1) were added, and the zipper was closed again. Next, the container-packed liquid seasoning for microwave oven cooking after putting beans into the microwave oven was placed flat so that the steam release mechanism was on the upper surface. This was cooked in a microwave oven (600 W × 4 minutes), opened from the notch for taking out the dish, and opened on a large plate. In addition, even if the liquid seasoning under microwave oven heating boiled, a bubble did not boil up on the liquid level.

The cooked dish of green beans had a good crisp and peculiar texture that was characteristic of green beans, had a good fried savory flavor, had no unevenness in seasoning, and was very delicious.

[Comparative Example 2]
In Example 4, the olive oil was not blended, and the reduced amount was increased in the amount of rapeseed oil, and the liquid content in the container for microwave oven cooking in which the liquid seasoning was filled in the pouch was the same as in Example 4. Seasoning was obtained.

[Test Example 2]
In the same manner as in Example 4 using the microwave-cooked liquid seasoning of Comparative Example 2 when adding green beans to the microwave-cooked liquid seasoning of Example 4 and cooking by heating in the microwave oven The state of the liquid seasoning during heating in the microwave when cooked in the microwave was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

From Table 4, the liquid seasoning of Example 4 blended with an edible fat having a freezing point of 0 ° C. or higher is a microwave oven compared to the liquid seasoning of Comparative Example 2 not blended with an edible fat having a freezing point of 0 ° C. or higher. It turns out that the boil of the bubble during heating is suppressed.

[Comparative Example 3]
In Example 4, the starch was not blended, but instead 1 part of xanthan gum was blended, and the decrease was corrected by increasing the blending amount of fresh water. The liquid seasoning was filled in the pouch in the same manner as in Example 4. A microwave-cooked container-packed liquid seasoning was obtained. The viscosity (water temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 4, rotation speed 20 rpm) of the water phase part of the liquid seasoning was 5000 mPa · s.

Using the obtained microwave seasoned container-packed liquid seasoning, a cooked green beans dish was produced in the same manner as in Example 4. As a result, the liquid seasoning boiled during the microwave heating, and the bubbles boiled on the liquid surface. The bulk of the head space in the pouch was filled with bubbles, and finally the liquid seasoning spilled out from the opening for venting the pouch.

[Comparative Example 4]
In Example 4, except that starch was not blended, and the decrease was corrected by increasing the blending amount of fresh water, the same as in Example 4, but the liquid seasoning was filled in the pouch. Seasoning was obtained. The viscosity of the aqueous phase of the liquid seasoning (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 1, rotation speed 20 rpm) was 350 mPa · s.

Using the obtained microwave seasoned container-packed liquid seasoning, a cooked green beans dish was produced in the same manner as in Example 4. As a result, the liquid seasoning boiled during the microwave heating, and the bubbles boiled on the liquid surface. Most of the head space in the pouch was filled with foam.

[Comparative Example 5]
In Comparative Example 4, olive oil was not blended, and the reduced amount was increased in the amount of rapeseed oil. The same as in Comparative Example 4, except that the liquid seasoning was filled in the pouch. I got a fee.

Using the obtained microwave seasoned container-sealed liquid seasoning, a cooked green beans dish was produced in the same manner as in Comparative Example 4. As a result, the liquid seasoning boiled during the microwave heating, and bubbles boiled on the liquid surface. The bulk of the head space in the pouch was filled with bubbles, and finally the liquid seasoning spilled out from the opening for venting the pouch.

It is a perspective view of the container-packed liquid seasoning for microwave oven cooking of one embodiment of the present invention. It is a side view of the state which laid flat the container-packed liquid seasoning for microwave oven cooking. It is a perspective view of the container-packed liquid seasoning for microwave ovens which opened the zipper part in order to throw in an ingredient.

Explanation of symbols

1 Containerized liquid seasoning for microwave oven cooking 10 Container (pouch)
11 Side edge seal part 12 Upper edge seal part 13 Zipper part 14 Zipper seal part 15 Notch 16 Notch 17 Steam release mechanism 18 Weak seal part 19 Notch 20 Ingredient 30 Liquid seasoning 40 Explanation display 50 Flat plate

Claims (6)

A liquid seasoning filled in a container, sealed and retorted, filled with ingredients in the container and cooked in a microwave oven to obtain a heated dish. There,
The container is a pouch having a zipper part serving as an inlet for ingredients and a steam release mechanism for discharging steam during cooking by a microwave oven, and the liquid seasoning is at least at a product temperature of 60 ° C. and the upper oil phase A separated liquid seasoning in a separated state between a part and a lower aqueous phase part, wherein the separated liquid seasoning contains an edible oil and fat having a freezing point of 0 ° C. or higher, and an extract A container-packed liquid seasoning for microwave cooking, characterized in that it is a separate type liquid seasoning comprising a water phase part having a viscosity of 400 to 5000 mPa · s, which is mixed with a starch and a starch. The container-packed liquid seasoning for microwave oven cooking of Claim 1 whose compounding quantity of starch is 0.1 to 10% with respect to a liquid seasoning. The container-packed liquid seasoning for microwave cooking according to claim 1 or 2, wherein the blending amount of the edible fat having a freezing point of 0 ° C or higher is 0.1% or more with respect to the liquid seasoning. The container-packed liquid seasoning for microwave cooking in any one of Claims 1-3 whose compounding quantity of extracts is 0.01-15% in conversion of solid content with respect to a liquid seasoning. The container for microwave oven cooking according to any one of claims 1 to 4, wherein cooking is performed in a microwave oven under conditions equivalent to 600W x 3 minutes or more per 100g of liquid seasonings filled in the container and the added ingredients. Stuffed liquid seasoning. Opening the zipper part of the container-packed liquid seasoning for microwave cooking according to any one of claims 1 to 5, putting the ingredients into the container and closing the zipper part, followed by cooking in a microwave oven A method for producing a heated dish.

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