JP2010081897A - Half-cooked food - Google Patents

Half-cooked food Download PDF

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JP2010081897A
JP2010081897A JP2008256356A JP2008256356A JP2010081897A JP 2010081897 A JP2010081897 A JP 2010081897A JP 2008256356 A JP2008256356 A JP 2008256356A JP 2008256356 A JP2008256356 A JP 2008256356A JP 2010081897 A JP2010081897 A JP 2010081897A
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cooked
food
gel
seasoning liquid
pasta
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Fujio Kunisawa
富士夫 国沢
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CHIKAMORI SHOKUHIN KK
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Abstract

<P>PROBLEM TO BE SOLVED: To provide a half-cooked food suitable for delivery and sale at a convenience store, a supermarket or the like, enabling a purchaser to execute readily an original cooking method of a food of cooking with open flame, and enabling the food with hot feeling to be eaten readily. <P>SOLUTION: The half-cooked food obtained by directly arranging a gel-shaped seasoning liquid 3 on the bottom surface of an aluminum container, and directly arranging a food material 4 on the gel-shaped seasoning liquid 3 is provided as a base. The food material 4 is wholly or partially cooked previously, and is finished by heating by spreading the gel-shaped seasoning liquid 3 therewith. The food material 4 is a half-cooked food having a small water content, such as pasta, Udon (Japanese wheat noodle), Soba (Japanese buckwheat noodle), Chinese noodle, chow mein, Harusame (gelatin noodle), Pho (rice noodle) and risotto. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

本発明は半調理食品に関し、コンビニエンスストア（以下、コンビニという）やスーパーマーケット（以下、スーパーという）等での流通・販売に適し、かつ、直火で調理するという食品本来の調理方法を購入者が簡便に実現することができて、熱々感のある食品を簡便に食することができるものである。   The present invention relates to a semi-cooked food, which is suitable for distribution / sales in a convenience store (hereinafter referred to as a convenience store) or a supermarket (hereinafter referred to as a supermarket), and for the purchaser to use the original cooking method for cooking on an open fire. It can be easily realized and can easily eat a hot food.

近時は、各種弁当，おにぎり，丼物その他のご飯類，パスタその他の麺類等の各種調理済み食品をコンビニやスーパー等で購入して食することが、食生活の一分野を形成している。これらの調理済食品は、常温状態、冷蔵状態、チルド状態、或いは冷凍状態で流通しているが、流通を支えている大きな柱が、いまや日本列島の津々浦々まで出店しているコンビニ、或いは古くより地域と密着している大小のスーパーである。   In recent years, purchasing cooked foods such as bento boxes, rice balls, rice bowls and other rice, pasta and other noodles at convenience stores and supermarkets has formed an area of eating habits. . These cooked foods are distributed at room temperature, refrigerated, chilled, or frozen, but the major pillars that support the distribution are now convenience stores that open up to the east and west of the Japanese archipelago. It is a large and small supermarket that is closely related to the community.

調理済み食品、中でも皿状のトレイにパスタ等の麺類やリゾット等のご飯類からなる調理済み食品を収納した個食トレイタイプの調理済み食品には、加熱するタイプとそのままで食するタイプとが存在し、加熱するタイプは電子レンジで簡単に加熱調理できて、比較的家庭では味わえない一皿を味わえるということで主にコンビニやスーパーで商品展開されている。これら加熱タイプの調理済み食品はコンビニ等の店頭において、或いは自宅や職場において電子レンジを使用して加熱して食することが一般に行われている。   Cooked foods, in particular, single-tray type cooked foods that contain cooked foods made of noodles such as pasta and rice such as risotto in a dish-shaped tray, are either heated or eaten as they are There is a type that is heated and can be cooked easily in a microwave oven, and it can be tasted in a dish that is relatively uncomfortable at home. These cooked foods of the heating type are generally eaten by heating using a microwave oven at a store such as a convenience store or at home or work.

従前は、比較的簡単なパスタにソースをかけただけの製品やしっかりと味をつけた麺の製品（トマトケチャップなどの味）が主流であったが、近時は食材にこだわったものや、麺に下味をつけてソースとあわせてひとつの味になる味付けをセパレートタイプにした製品が人気で需要が高い。即ち、電子レンジによって加熱することにより、手軽に温かく、美味しい食品を食することができるという簡便性に重点をおいた商品設計が採用されている。   Previously, the mainstream products were relatively simple pasta sauces and well-flavored noodle products (tomato ketchup and other flavors). A product with a separate type of seasoning that seasons noodles with a seasoning that combines with the sauce is popular and in high demand. That is, a product design that emphasizes the convenience of being able to eat warm and delicious food easily by heating with a microwave oven has been adopted.

さらに、前記した個食トレイタイプの調理済み食品においては、単に再加熱による温め直しに留まらず、電子レンジを使用して最終調理を行う食品も提供されている。例えば、冷蔵状態で販売される調理済みの加熱食品として、茹で処理をすることなく電子レンジによる加熱によって最終のパスタの調理を完成させるために、乾燥パスタを標準茹で時間の３０〜５０％の茹で時間で茹で、これを自然冷却により２０〜３０℃ に冷却して得られる冷蔵半生パスタ麺と、一般的なパスタソース組成に対し、５〜２５質量％水分量の多い冷蔵パスタソースとを含む冷蔵パスタセットが提供されている（特許文献１）。
特開２００６−１９７９１９号公報 Furthermore, the above-described cooked foods of the individual meal tray type are not limited to simply reheating by reheating, but foods that are subjected to final cooking using a microwave oven are also provided. For example, as a cooked cooked food sold in a refrigerated state, dry pasta is boiled for 30-50% of the time in a standard bowl in order to complete cooking of the final pasta by heating with a microwave oven without processing with a bowl. Refrigerated containing boiled semi-pasted pasta noodles that are boiled in time and cooled to 20-30 ° C. by natural cooling, and refrigerated pasta sauce with a high water content of 5 to 25% by mass relative to the general pasta sauce composition A pasta set is provided (Patent Document 1).
JP 2006-197919 A

パスタ類やリゾット類等の個食トレイタイプの調理済み食品は、確かに電子レンジによって簡便に温め直すことはでき、取扱が簡便であるため、調理済み食品の主流となっている。しかしながら、電子レンジを使用して、過不足なく満遍に加熱することは難しく、冷たい部分が残ったり、加熱が不足したり、或いは加熱し過ぎて食材の食感が悪くなったりすることが多い。また、野菜などの食材について生で食するのが可能であったものにも火が通り、食感、味覚の面で妥協を強いられていた。   Individual meal tray type cooked foods such as pasta and risottos are certainly mainstream of cooked foods because they can be easily reheated by a microwave oven and are easy to handle. However, it is difficult to use a microwave oven to heat evenly without excess or deficiency, often leaving a cold part, insufficient heating, or too much heating, resulting in poor texture. . In addition, foods such as vegetables that were able to be eaten raw were also ignited, compromising in terms of texture and taste.

本来、これらの食品はフライパン等を使用して直火によって加熱調理されるべき商品であり、電子レンジによる加熱では、その食品が持つ本来の味、食感、中でも熱々感を実現することはできず、到底、熱々感を楽しんで食品を美味しく食するというレベルに至っていない。さらに、必要以上に加熱した場合には、トレイの変形や、食品の液漏れ、場合によっては爆発のおそれさえある。よって、電子レンジによる加熱では、直火加熱による熱々感を実現することができない。   Originally, these foods are products that should be cooked by direct fire using a frying pan, etc. Heating with a microwave oven can realize the original taste, texture, especially hot feeling of the food. However, it has not reached the level of enjoying food and eating delicious food. Furthermore, when heated more than necessary, there is a risk of deformation of the tray, leakage of food, or even explosion. Therefore, in the heating by the microwave oven, it is not possible to realize the hot feeling by the direct fire heating.

また、これらの個食トレイタイプの調理済み食品は既に味付けを含めて調理が完了しており、電子レンジでは温め直しをするだけであるため、流通時や保管時に味が麺類やご飯類、更には野菜類や肉類等の食材の内部までに浸透してゆき、時間経過とともに味が劣化していってしまう。また、既に調理を完了しているため、消費者の好みに合わせて味付けを調節することができない。   In addition, these single-tray tray-type cooked foods have already been cooked, including seasoning, and only have to be reheated in the microwave oven, so the taste can be changed to noodles and rice during distribution and storage. It penetrates to the inside of foodstuffs such as vegetables and meat, and the taste deteriorates with time. Moreover, since cooking has already been completed, seasoning cannot be adjusted according to consumer preference.

さらに、特許文献１にかかるパスタセットは、電子レンジによる加熱によって茹で処理を代替させるものであり、電子レンジで加熱されることにおいて、前記した従来の個食トレイタイプの調理済み食品と同様であり、直火加熱による熱々感を実現できるものではない。   Furthermore, the pasta set according to Patent Document 1 is a substitute for boiled treatment by heating with a microwave oven, and is similar to the above-described cooked food of the conventional individual meal tray type when heated in a microwave oven. However, it is not possible to realize a hot feeling by direct heating.

これに対し、発明者は従来の電子レンジによる加熱調理を行う個食トレイタイプの製品がレストランなどで食する製品とは大きく相違する理由は、加熱手段、味付けから食するのまでの時間にあるのではないかと考えた。そこで、本発明は上記従来の問題点に鑑みて、コンビニやスーパーでの流通・販売に適し、かつ、直火で調理するという食品本来の調理方法を購入者が簡便に実現することができて、限りなく実際に調理する料理に近づけるように熱々感のある食品を簡便に食することができる半調理食品を提供することを目的とする。   In contrast, the reason why the inventor's individual tray type product that is cooked by a microwave oven is significantly different from a product eaten at a restaurant or the like is the heating means, the time from seasoning to eating. I thought that. Therefore, in view of the above-mentioned conventional problems, the present invention is suitable for distribution and sales at convenience stores and supermarkets, and the purchaser can easily realize the original cooking method of cooking with direct fire. It is an object of the present invention to provide a semi-cooked food that can easily eat a food with a hot feeling so that it is as close as possible to a dish that is actually cooked.

本発明は上記目的を達成するために、アルミ箔製容器の底面に直接ゲル状の調味液を配置し、該ゲル状の調味液の上に直接食材を配置した半調理食品を基本として提供する。そして、食材を予め全部又は部分的に調理しておき、食材が、パスタ，うどん，そば，中華麺，やきそば，春雨，フォー，リゾットその他の水分含有量の少ない半調理済み食品であって、ゲル状の調味液と絡めて加熱することによって完成させる。   In order to achieve the above object, the present invention basically provides a semi-cooked food in which a gel-like seasoning liquid is arranged directly on the bottom surface of an aluminum foil container, and ingredients are arranged directly on the gel-like seasoning liquid. . The ingredients are cooked in whole or in part, and the ingredients are pasta, udon, soba, Chinese noodles, yakisoba, vermicelli, pho, risotto and other semi-prepared foods with low moisture content, gel It is completed by entanglement with the seasoning liquid and heating.

また、アルミ箔製容器が皿状のトレイである構成、冷蔵又はチルド状態で流通・保存可能である構成、アルミ箔製容器内のゲル状の調味液及び食材を適宜の蓋体で被覆してなる構成、及びゲル状の調味液の存在によって、アルミ箔製容器を直接直火で加熱して食材を調理できるようにした構成を提供する。   In addition, a configuration in which the aluminum foil container is a dish-shaped tray, a configuration that can be distributed and stored in a refrigerated or chilled state, and a gel-like seasoning liquid and ingredients in the aluminum foil container are covered with an appropriate lid. The structure which can cook foodstuffs by directly heating an aluminum foil container with a direct fire by the structure which becomes and presence of a gel-like seasoning liquid is provided.

本発明にかかる半調理食品によれば、食材と皿状のトレイからなるアルミ箔製容器との間にゲル状の調味液を配置してあるため、アルミ箔製容器を直火で加熱しても損傷することがない。そして、加熱によってゲル状の調味液が液状に溶け出すため、食材と絡めつつ最終の調理・味付けを直火を利用して任意の仕上がり状態で行うことができ、電子レンジによる加熱では得られない熱々感を有する仕上がりを実現することができる。   According to the semi-cooked food according to the present invention, since the gel-like seasoning liquid is disposed between the food and the aluminum foil container made of a dish-shaped tray, the aluminum foil container is heated by direct fire. Will not be damaged. And since the gel-like seasoning liquid melts into a liquid state by heating, the final cooking and seasoning can be performed in any finished state using an open flame while entangled with the ingredients, and cannot be obtained by heating with a microwave oven A finish with a hot feeling can be realized.

また、調味液をゲル状とすることによって、調味液を収納する袋体を使用することなく、調味液を直接アルミ箔製容器に配置することができ、更にゲル状の調味液の上に直接食材を配置することができるため、調味液と食材を個別に包装する必要がなく、半調理食品を蓋体で被覆すれば一つの包装体で流通・販売が可能である。よって、ゲル状の調味液は、本来の調味液としての役割とともに、食材を支持する役割、及び水分の少ない食材であってもアルミ箔製容器を直火で加熱することを可能とする役割を有している。   In addition, by making the seasoning liquid into a gel, the seasoning liquid can be placed directly in the aluminum foil container without using a bag that contains the seasoning liquid, and further directly on the gel-like seasoning liquid. Since the ingredients can be arranged, there is no need to individually package the seasoning liquid and the ingredients, and if the half-cooked food is covered with a lid, it can be distributed and sold in one package. Therefore, the gel-like seasoning liquid has the role of supporting the food material as well as the role of the original seasoning liquid, and the role of allowing the aluminum foil container to be heated by direct fire even if the food material has little moisture. Have.

更に、冷凍状態とすることなく、冷蔵状態やチルド状態で流通が可能であるため、食材として生鮮食材を使用可能であり、より美味しい状態でコンビニやスーパー等で販売することができる。そして、食材の種類によって、その調理の程度を未調理、半調理、調理済み迄任意に選択することができる。   Furthermore, since it can be distributed in a refrigerated state or a chilled state without being frozen, fresh food can be used as a food, and can be sold at convenience stores, supermarkets, etc. in a more delicious state. The degree of cooking can be arbitrarily selected depending on the type of food, from uncooked, half-cooked, and cooked.

以下、本発明にかかる半調理食品の最良の実施形態を説明する。本発明における半調理食品とは、食する前に直火で加熱することによって調味液と絡める調理をすることを前提とする食品を意味するものである。よって、使用する食材そのものは、加熱済みであっても、調理済みであっても、半加熱状態であっても、半調理状態であっても、非加熱の状態であっても、未調理の状態であっても、これらの各種状態の混合した食材であってもよい。   Hereinafter, the best embodiment of the half-cooked food according to the present invention will be described. The half-cooked food in the present invention means a food premised on cooking that is entangled with the seasoning liquid by heating with direct fire before eating. Thus, the ingredients themselves used are uncooked, whether cooked, cooked, semi-heated, semi-cooked, or unheated. Even if it is a state, the foodstuff which mixed these various states may be sufficient.

本発明にかかる半調理食品は、アルミ箔製容器の底面に直接ゲル状の調味液を配置し、該ゲル状の調味液の上に直接食材を配置したことに特徴を有する。本実施形態では、半調理食品としてパスタを例として説明する。図１は本発明にかかる半調理食品としてのパスタ１を示す全体平面図、図２は、その部分拡大平面図、図３は中央部断面模式図である。図において、２はアルミ箔製容器としての平底部を有する皿状のトレイ、３はゲル状の調味液、４は食材としてのパスタ、５は副食材としての海鮮魚介類である。   The semi-cooked food according to the present invention is characterized in that a gel-like seasoning liquid is arranged directly on the bottom surface of an aluminum foil container, and a foodstuff is arranged directly on the gel-like seasoning liquid. In the present embodiment, pasta will be described as an example of semi-cooked food. FIG. 1 is an overall plan view showing a pasta 1 as a half-cooked food according to the present invention, FIG. 2 is a partially enlarged plan view thereof, and FIG. 3 is a central cross-sectional schematic view thereof. In the figure, 2 is a dish-like tray having a flat bottom as an aluminum foil container, 3 is a gel-like seasoning liquid, 4 is pasta as food, and 5 is seafood as a side food.

アルミ箔としては０．２ｍｍ〜０．００６ｍｍのものが提供されているが、皿状のトレイ２としては保形性を有する厚手のアルミ箔を使用して、底部の直径１４０ｍｍ、上面開口部の直径２００ｍｍで、深さ３０ｍｍ程度の浅い皿状のトレイを使用した。この皿状のトレイ２は、後述するようにゲル状の調味液３、食材４及び副食材５を載置して収納する運搬容器、直火にて加熱調理するための調理器具、及び食べるときの食器としての３つの機能を発揮するものである。アルミ箔は融点が６６０℃と比較的低く、焼却によって容易に灰となって土に返る環境に優しい素材である。一方において、融点が低いため空焚きをすることができず、そのまま直火にかけたのでは直ぐに破損して穴が空いてしまう。   As the aluminum foil, 0.2 mm to 0.006 mm is provided, but as the dish-shaped tray 2, a thick aluminum foil having a shape-retaining property is used, and the bottom portion has a diameter of 140 mm and the top opening portion. A shallow dish-shaped tray having a diameter of 200 mm and a depth of about 30 mm was used. This dish-shaped tray 2 is a container for placing and storing the gel-like seasoning liquid 3, the food 4 and the side food 5, as will be described later, a cooking utensil for cooking by heating in an open fire, and when eating Three functions as a tableware. Aluminum foil has a relatively low melting point of 660 ° C., and is an environmentally friendly material that easily becomes ash upon incineration and returns to the soil. On the other hand, since the melting point is low, it cannot be blown, and if it is directly exposed to fire, it will be damaged immediately and a hole will be formed.

そこで、本発明では、皿状のトレイ２を直火で加熱可能とするために、皿状のトレイ２の平底部にゲル状の調味液３を袋等に収納することなく直接配置してある。ゲル状の調味液３は、食材４や副食材５を調理するために必要な調味料、例えば食塩や醤油などの塩分、糖分、辛味成分、苦味成分、酸味成分、その他の水溶性の調味料を組み合わせ、必要に応じて水分を添加して所定の調味液を製造する。次いで、この液状の調味液に約１％程度のゼラチンを添加して、冷却してゲル状の調味液３を製造する。   Therefore, in the present invention, the gel-like seasoning liquid 3 is disposed directly on the flat bottom portion of the dish-shaped tray 2 without being stored in a bag or the like so that the dish-shaped tray 2 can be heated by direct fire. . The gel-like seasoning liquid 3 is a seasoning necessary for cooking the ingredients 4 and the side ingredients 5, for example, salt, soy sauce, salt, sugar, pungent ingredients, bitter ingredients, sour ingredients, and other water-soluble seasonings. And a predetermined seasoning liquid is produced by adding water as necessary. Next, about 1% of gelatin is added to the liquid seasoning liquid and cooled to produce a gel-like seasoning liquid 3.

ゲル状の調味液３は、ゲル状であるため皿状のトレイ２の平底部に敷くように配置することができ、皿状のトレイ２の空焚きを防止することができて、皿状のトレイ２をガスコンロ等にかけて直火で直接加熱することを可能とする。また、ゲル状としたため、袋体等に収納することなく、直接皿状のトレイ２に配置することができる。ゲル状の調味液３は加熱されることによって直ぐに溶け出し、食材４や副食材５などと絡み、これらに味付けをして調理することができる。   Since the gel-like seasoning liquid 3 is gel-like, the gel-like seasoning liquid 3 can be placed on the flat bottom of the dish-like tray 2, can prevent the dish-like tray 2 from being sprinkled, The tray 2 can be directly heated by a direct fire on a gas stove or the like. Moreover, since it was made into the gel form, it can arrange | position to the dish-shaped tray 2 directly, without accommodating in a bag body. The gel-like seasoning liquid 3 melts immediately by being heated, is entangled with the ingredients 4 and the supplementary ingredients 5, and can be seasoned and cooked.

このゲル状の調味液３の上に、パスタ，うどん，そば，中華麺，やきそば，春雨，フォー，リゾットその他の水分含有量の少ない総菜食品としての半調理済み食品からなる食材４を載置して配置する。食材４には、それぞれの製品に応じた各種の具材を混入しておくとよい。そして、食材４は直火加熱によってゲル状の調味液３と絡めて仕上げをされるものでありさえすればよく、食材４そのものの状態はどのような状態であっても使用することができ、加熱済み、調理済み、半加熱状態、半調理状態、非加熱の状態、未調理の状態、味付け済み、下味付け済みの状態であってもよく、又これらの各種状態の混合した食材であってもよい。好ましくは、事前加工として加熱処理や下味を付けておくとよい。また、食材４としてはチルド状態（１０℃以下）又は冷蔵状態で流通する食材が適している。   On top of this gel-like seasoning liquid 3 is placed an ingredient 4 consisting of pasta, udon, soba, Chinese noodles, yakisoba, vermicelli, pho, risotto and other semi-cooked foods as low-moisture foods. Arrange. Various ingredients according to each product may be mixed in the food 4. And the foodstuff 4 should just be entangled with the gel-like seasoning liquid 3 by direct-fired heating, and the state of the foodstuff 4 itself can be used whatever the state, Heated, cooked, semi-heated, semi-cooked, unheated, uncooked, seasoned, seasoned, or a mixture of these various conditions Also good. Preferably, heat treatment or undercoating is added as pre-processing. Moreover, as the foodstuff 4, the foodstuff distribute | circulated in a chilled state (10 degrees C or less) or a refrigerated state is suitable.

この食材４にトッピング或いは具材として、副食材５を載置して配置する。本実施形態では海の幸のパスタとして、イカ、タコ、エビの海鮮魚介類やオリーブその他のピクルス、唐辛子等を加熱した状態で配置した。そして、皿状のトレイ２、ゲル状の調味液３、食材４、及び副食材５を図示しない適宜の蓋体で被覆して商品として完成する。蓋体としては透明なものを使用することにより中身が確認できるため、適当である。また、蓋体に香辛料のトッピング部材や調味オイル等を収納した小袋を貼り付けておくこともできる。   A side food 5 is placed on the food 4 as a topping or ingredient. In this embodiment, squid, octopus, shrimp seafood, olives and other pickles, chili, and the like are arranged as heated pasta for seafood. And the dish-shaped tray 2, the gel-like seasoning liquid 3, the food material 4, and the side food material 5 are coat | covered with the appropriate cover body which is not shown in figure, and it completes as a product. Since the contents can be confirmed by using a transparent lid, it is suitable. Also, a small bag containing a spice topping member, seasoning oil, or the like can be attached to the lid.

かかる半調理食品としてのパスタ１は、必要に応じて包装を施して流通過程に供給され、コンビニやスーパー等の店頭で冷蔵或いはチルド状態で販売される。パスタ１を購入した購入者は、包装を開き、蓋体や香辛料等の小袋を取り去った状態でガスコンロ等の直火にかけて加熱する。アルミ箔製の皿状のトレイ２を直火で加熱しても、皿状のトレイ２の底部にはゲル状の調味液３が配置されているため、ゲル状の調味液３が解けて液状となるため、皿状のトレイ２が直火によって穴が空いたりする等の損傷を生じることがない。その後、溶け出したゲル状の調味液３を食材４や副食材５と絡めて加熱をし、適当な状態となったところで調理を終了する。加熱時間としては概ねガスコンロの中火で３分程度が適当である。   The pasta 1 as a half-cooked food is packaged as necessary and supplied to the distribution process, and sold in a chilled or chilled state at a store such as a convenience store or a supermarket. The purchaser who has purchased the pasta 1 opens the package and heats it over a direct fire such as a gas stove with the lid and spices removed. Even if the dish-shaped tray 2 made of aluminum foil is heated by an open flame, the gel-like seasoning liquid 3 is melted and liquid because the gel-like seasoning liquid 3 is disposed at the bottom of the dish-shaped tray 2. Therefore, the dish-like tray 2 is not damaged such as being punctured by direct fire. Thereafter, the melted gel-like seasoning liquid 3 is entangled with the ingredients 4 and the supplementary ingredients 5 and heated, and when it is in an appropriate state, the cooking is finished. As the heating time, about 3 minutes is appropriate for the medium temperature of the gas stove.

なお、食材４や副食材５の加熱の程度は食材や料理品に応じて最適の完成状態を選択することができ、食材や料理品によって、完全に火が通った状態、部分的に火が通った状態等を選択することができる。よって、食する直前の直火による加熱によって最適の状態となるように、食材４や副食材５の事前調理を施しておく。また、副食材５として、生鮮食品等を選択した場合は、加熱に際して副食材５を除去して直火により加熱調理し、調理後に副食材５を食材４に絡めたり、食材４の上にトッピングすることもできる。   In addition, the degree of heating of the ingredients 4 and the supplementary ingredients 5 can select an optimal completed state according to the ingredients and dishes, and depending on the ingredients and dishes, the fire is completely cooked, or partly cooked. The passed state can be selected. Therefore, the food 4 and the side food 5 are pre-cooked so that it may be in the optimal state by the heating by the direct fire immediately before eating. In addition, when fresh food or the like is selected as the side food 5, the side food 5 is removed during heating and cooked by direct fire. After cooking, the side food 5 is entangled with the food 4 or topped on the food 4. You can also

次に前記したパスタ１を家庭用ガスコンロの中火による直火で３分加熱して、ゲル状の調味液３と食材４及び副食材５を絡めた場合（本発明）と、ほぼ同様の材料を使用した電子レンジで加熱する同量の従来のパスタ（従来例）を商品設計に基づいた規格時間の電子レンジで加熱した場合の仕上がり時のパスタの芯温度を測定した。その結果を表１に示す。   Next, the above-mentioned pasta 1 is heated for 3 minutes in an open flame of a gas stove for home use for 3 minutes, and the gel-like seasoning liquid 3, the ingredients 4 and the supplementary ingredients 5 are entangled (the present invention). The pasta core temperature at the time of finishing when the same amount of conventional pasta (conventional example) heated in a microwave oven using a standard oven was heated in a standard time based on product design was measured. The results are shown in Table 1.

Figure 2010081897
Figure 2010081897

表１に示すように、本発明によれば、加熱調理後のパスタの芯温が７５℃あり、３分後でも６４℃あるため、熱々感を充分に実感してパスタを食することができる。これに対し、従来の電子レンジで加熱したパスタは加熱調理後の芯温が６２℃しかなく、３分経過後には５４℃まで低下している。このことからも直火で調理するという食品本来の調理方法が持つ優位性を確認することができ、本発明によって半調理食品において直火加熱による調理を簡便に実現することができる。   As shown in Table 1, according to the present invention, since the core temperature of the pasta after cooking is 75 ° C., and it is 64 ° C. even after 3 minutes, the pasta can be eaten with a real sense of heat. . On the other hand, pasta heated in a conventional microwave oven has a core temperature after cooking of only 62 ° C., and it drops to 54 ° C. after 3 minutes. From this fact, it is possible to confirm the superiority of the original cooking method of cooking by direct fire, and according to the present invention, cooking by direct fire heating can be easily realized in half-cooked food.

次に、上記手段によって調理した本発明にかかるパスタと従来例のパスタの１０名による試食結果を表２に示す。   Next, Table 2 shows the results of tasting by 10 persons of the pasta according to the present invention cooked by the above means and the pasta of the conventional example.

Figure 2010081897
Figure 2010081897

表２に示すようにパスタの温度に関しては、圧倒的に本発明にかかるパスタが「温度の高さが今までにない製品」として評価されており、しかも「簡単調理が可能」と評価されている。このことはパスタの温度に関して、１０人の試食者全員が満足していることからも裏付けられている。さらに、「麺の表面が引き締まっている。」「ソースの水分量が多めなので食べやすい。」との評価を得ている。これに対して、従来例では、「規定時間加熱しても軽く混ぜた後は熱い状態で食べられない。」として、パスタの食感に関して満足している人は２人しかいない。更に、「麺表面の水分含有量が低めなのでソースとの絡みが悪い。」と評価されている。   As shown in Table 2, with regard to the temperature of pasta, the pasta according to the present invention has been overwhelmingly evaluated as “a product that has never had a high temperature” and has been evaluated as “easy to cook”. Yes. This is supported by the satisfaction of all 10 tasters with respect to the temperature of the pasta. Furthermore, it has been evaluated as “The surface of the noodles is tightened” and “It is easy to eat because the moisture content of the sauce is large”. On the other hand, in the conventional example, there are only two people who are satisfied with the texture of pasta, saying that after heating for a specified time, it cannot be eaten hot after lightly mixing. Furthermore, it is evaluated that “entanglement with the sauce is bad because the moisture content on the noodle surface is low”.

本発明にかかる半調理食品によれば、食材と皿状のトレイからなるアルミ箔製容器との間にゲル状の調味液を配置してあるため、アルミ箔製容器を直火で加熱しても損傷することがない。そして、加熱によってゲル状の調味液が液状に溶け出すため、食材と絡めつつ最終の調理・味付けを直火を利用して任意の仕上がり状態で行うことができ、電子レンジによる加熱では得られない熱々感を有する仕上がりを実現することができる。   According to the semi-cooked food according to the present invention, since the gel-like seasoning liquid is disposed between the food and the aluminum foil container made of a dish-shaped tray, the aluminum foil container is heated by direct fire. Will not be damaged. And since the gel-like seasoning liquid melts into a liquid state by heating, the final cooking and seasoning can be performed in any finished state using an open flame while entangled with the ingredients, and cannot be obtained by heating with a microwave oven A finish with a hot feeling can be realized.

また、調味液をゲル状とすることによって、調味液を収納する袋体を使用することなく、調味液を直接アルミ箔製容器に配置することができ、更にゲル状の調味液の上に直接食材を配置することができるため、調味液と食材を個別に包装する必要がなく、半調理食品を蓋体で被覆すれば一つの包装体で流通・販売が可能である。よって、ゲル状の調味液は、本来の調味液としての役割とともに、食材を支持する役割、及び水分の少ない食材であってもアルミ箔製容器を直火で加熱することを可能とする役割を有している。   In addition, by making the seasoning liquid into a gel, the seasoning liquid can be placed directly in the aluminum foil container without using a bag that contains the seasoning liquid, and further directly on the gel-like seasoning liquid. Since the ingredients can be arranged, there is no need to individually package the seasoning liquid and the ingredients, and if the half-cooked food is covered with a lid, it can be distributed and sold in one package. Therefore, the gel-like seasoning liquid has the role of supporting the food material as well as the role of the original seasoning liquid, and the role of allowing the aluminum foil container to be heated by direct fire even if the food material has little moisture. Have.

更に、冷凍状態とすることなく、冷蔵状態やチルド状態で流通が可能であるため、食材として生鮮食材を使用可能であり、より美味しい状態でコンビニやスーパー等で販売することができる。そして、食材の種類によって、その調理の程度を未調理、半調理、調理済み迄任意に選択することができる。   Furthermore, since it can be distributed in a refrigerated state or a chilled state without being frozen, fresh food can be used as a food, and can be sold at convenience stores, supermarkets, etc. in a more delicious state. The degree of cooking can be arbitrarily selected depending on the type of food, from uncooked, half-cooked, and cooked.

本発明にかかる半調理食品としてのパスタを示す全体平面図。The whole top view which shows pasta as the half-cooked food concerning this invention. 部分拡大平面図。FIG. 中央部断面模式図。FIG.

符号の説明Explanation of symbols

１…パスタ
２…皿状のトレイ
３…ゲル状の調味液
４…食材
５…副食材 DESCRIPTION OF SYMBOLS 1 ... Pasta 2 ... Dish-shaped tray 3 ... Gel-like seasoning liquid 4 ... Foodstuff 5 ... Secondary foodstuff

Claims (7)

アルミ箔製容器の底面に直接ゲル状の調味液を配置し、該ゲル状の調味液の上に直接食材を配置したことを特徴とする半調理食品。   A semi-cooked food characterized in that a gel-like seasoning liquid is arranged directly on the bottom surface of an aluminum foil container, and a foodstuff is arranged directly on the gel-like seasoning liquid. 食材を予め全部又は部分的に調理しておく請求項１記載の半調理食品。   The half-cooked food according to claim 1, wherein the food is cooked in whole or in part. 食材が、パスタ，うどん，そば，中華麺，やきそば，春雨，フォー，リゾットその他の水分含有量の少ない半調理済み食品であって、ゲル状の調味液と絡めて加熱することによって完成させる請求項１又は２記載の半調理食品。   Claims whose ingredients are pasta, udon, buckwheat, Chinese noodles, yakisoba, vermicelli, pho, risotto and other semi-cooked foods with low moisture content, which are completed by heating with a gel-like seasoning liquid. Semi-cooked food according to 1 or 2. アルミ箔製容器が皿状のトレイである請求項１，２又は３記載の半調理食品。   The half-cooked food according to claim 1, 2 or 3, wherein the aluminum foil container is a dish-shaped tray. 冷蔵又はチルド状態で流通・保存可能である請求項１，２，３又は４記載の半調理食品。   The semi-cooked food according to claim 1, 2, 3 or 4, which can be distributed and stored in a refrigerated or chilled state. アルミ箔製容器内のゲル状の調味液及び食材を適宜の蓋体で被覆してなる請求項１，２，３，４又は５記載の半調理食品。   The half-cooked food according to claim 1, 2, 3, 4 or 5, wherein a gel-like seasoning liquid and food in an aluminum foil container are covered with an appropriate lid. ゲル状の調味液の存在によって、アルミ箔製容器を直接直火で加熱して食材を調理できるようにした請求項１，２，３，４，５又は６記載の半調理食品。   The half-cooked food according to claim 1, 2, 3, 4, 5 or 6, wherein the foodstuff can be cooked by directly heating the aluminum foil container by direct fire due to the presence of the gel-like seasoning liquid.
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WO2011125767A1 (en) 2010-03-31 2011-10-13 日本碍子株式会社 Honeycomb filter
KR20180073034A (en) * 2016-12-22 2018-07-02 농업회사법인 주식회사 엘마노 Pasta in sausage form and producing method thereof
JP6810491B1 (en) * 2020-05-11 2021-01-06 寛子 槻谷 Meal kit and cooking method using it

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JPS61205445A (en) * 1985-03-08 1986-09-11 Kiyohiro Nagai Cooked chilled food and production thereof
JPS61227744A (en) * 1985-04-02 1986-10-09 Bell Shokuhin Kk Method of packing food using heat-resistant container
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JPS6123919U (en) * 1984-07-17 1986-02-13 大阪瓦斯株式会社 frozen food
JPS61205445A (en) * 1985-03-08 1986-09-11 Kiyohiro Nagai Cooked chilled food and production thereof
JPS61227744A (en) * 1985-04-02 1986-10-09 Bell Shokuhin Kk Method of packing food using heat-resistant container
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011125767A1 (en) 2010-03-31 2011-10-13 日本碍子株式会社 Honeycomb filter
KR20180073034A (en) * 2016-12-22 2018-07-02 농업회사법인 주식회사 엘마노 Pasta in sausage form and producing method thereof
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JP6810491B1 (en) * 2020-05-11 2021-01-06 寛子 槻谷 Meal kit and cooking method using it
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