JP2010017133A - Retort cream sauce, packaged food for microwave cooking, and method for preparing or producing cream-stew - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a retort cream sauce causing no boiloff and free from separation of oil and fat even if cooked with a microwave oven when preparing a cream-stew by adding ingredients to the retort cream sauce and cooking the mixture. <P>SOLUTION: The retort cream sauce, prepared so as to obtain a cream-stew by adding ingredients to the retort cream sauce and cooking the mixture with a microwave oven, contains 0.5-4 mass% of protein based on the whole of the retort cream sauce, 2-30 mass% of lipid based on the whole of the retort cream sauce, and 10-70 pts.mass of protein based on 100 pts.mass of the lipid, further contains starch, and has the viscosity of 1-10 Pa s. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a retort cream sauce suitable for microwave heating cooking, a microwave-packed food for microwave cooking by putting solid ingredients into a container filled with the retort cream sauce, and the same The present invention relates to a method for cooking or manufacturing cream-boiled dishes.

  One of the most popular and popular menus is that there is now a creamy dish. For cooking in cream, the ingredients such as seafood such as sea bass and oysters, meat such as chicken and beef, and vegetables such as broccoli and carrots are pretreated with oiling if necessary, then tomato sauce, white In addition to a sauce with diluted roux or a sauce with sauteed flavored vegetables added with white wine and simmered in a relatively low viscosity base sauce, simmer it and adjust the taste of the base sauce to the ingredients. It is made by adding cream and boiling.

  By the way, when making such a cream-boiled dish, the base sauce must be prepared in advance prior to the cooking of ingredients, and there is a problem that it takes time and labor to make the base sauce. In addition, when cooking the ingredients, it is necessary to perform complicated operations such as adjusting the heating with considerable frequency in order to prevent the ingredients from being cooked too much and the sauce to the bottom of the pan. There's a problem.

  By the way, in order to cope with the problem that the base sauce must be prepared, various concentrated sauces in the form of a solid, powder or paste on the market are commercially available. For example, concentrated white sauce cans are commercially available (Non-Patent Document 1).

  Moreover, about the problem that complicated operation is required, putting a cream sauce together with ingredients in a heat-resistant casserole, capping it, and cooking in a microwave oven can be considered. In the case of microwave heating, after putting in the microwave oven, only the microwave oscillation output and the heating time are set, and cooking is not time-consuming.

  It has also been proposed to cook in a microwave oven without using such heat-resistant casserole. For example, a cooking bag in which fresh food ingredients such as vegetables and meat and seasonings and sauces are sealed in a water vapor permeable cooking bag provided with a zipper has been proposed (Patent Document 1). When this cooking bag is cooked for several minutes in a microwave oven, fresh food ingredients are heated for the first time by microwave oven cooking without being subjected to retort processing, so its texture is not easily lost. It can be expected that excessive permeation of the seasoning liquid and the sauce into the fresh food ingredients will not occur.

http: // WWW. kumano-eshop. com / SHOP / 49015777175329. html JP 2006-44708 A

  However, when the concentrated white sauce of Non-Patent Document 1 is diluted with milk or fresh water and adjusted to low viscosity, it is put in a heat-resistant casserole with ingredients, covered and microwave-cooked and cooked. Has continued for several minutes, and the output cannot be adjusted according to the boiling state, so that there is a problem that the boiled sauce bubbles and spills out of the container. In addition, there was a problem that the oil and fat components were separated. For the separation of fats and oils, it is conceivable to add hydrophilic emulsifiers such as high HLB sucrose fatty acid esters and glycerin fatty acid esters. Therefore, it cannot be adopted. In addition, for whipped cream that is whipped with fresh cream, it is known that solid fat particles contribute to the stabilization of the foam, so to suppress boiling when the cream sauce is boiled by microwave heating In addition, it is possible to avoid blending solid fats and oils into cream sauce, but not blending fats and oils is incomplete as a recipe for cream sauces, and microwave ovens for cream sauces even without blending fats and oils It is not possible to reduce boiling during cooking.

  The above-mentioned problem of spilling cream sauce and oils and fats is that the concentrated white sauce of Non-Patent Document 1 is diluted with milk or fresh water, and the sauce is put into the cooking bag of Patent Document 1 together with ingredients. Naturally, it also occurs when cooking in a range.

  In this way, it is the current situation that cooking with cream is not satisfactory with microwave cooking, and cooking with cream is easy at home, restaurants, lunch boxes, or side dishes stores. It was hoped that it could be made.

  In addition, pouched foods that have been retorted from already cooked cream boiled dishes are commercially available, but the texture of the ingredients is impaired and tends to boil, and the ingredients are soaked with milk flavor, There is a problem that the taste of the ingredients themselves tends to be lost. For this reason as well, it is an important issue to be able to easily obtain the cooked cream by cooking the ingredients in a microwave with a cream sauce.

  The object of the present invention is to solve the above-mentioned problems of the prior art, and when heating the food by adding ingredients to the retort cream sauce and cooking it, the heating is microwave heating It is to provide a retort cream sauce that does not spill over and does not separate oils and fats. Moreover, this invention is providing the manufacturing method of the pouch filling foodstuff for microwave oven cooking which uses such a retort cream sauce, and cream cooking using the same.

  The present inventors pay attention to the viscosity of the retort cream sauce and, in particular, the protein and the lipid among the ingredients, and the viscosity of the retort cream sauce (in comparison with a general low-viscosity cream sauce used for stew) It has been found that the above-mentioned object can be achieved by thickening with starch to such an extent that there is no hindrance, and by setting the protein content and lipid content to a predetermined low concentration and defining their relative amounts within a certain range. The invention has been completed.

That is, the present invention is a retort cream sauce that can be obtained by adding ingredients and cooking by heating in a microwave oven,
The protein content is 0.5 to 4% by mass of the whole retort cream sauce, the lipid content is 2 to 30% by mass of the whole retort cream sauce, and the protein is 10 to 10 parts by mass of the lipid. 70 parts by mass are contained,
A retort cream sauce is provided that contains starch and has a viscosity of 1-10 Pa · s.

  Further, the present invention is a microwave cooking container in which the above-mentioned retort cream sauce is filled in a container, a solid ingredient is put into the container, and cooking is performed by heating in a microwave oven to obtain a boiled cream. Provide stuffed food. In particular, it is preferable to use a pouch having a zipper part serving as a charging port for solid ingredients and a steam venting mechanism for discharging steam during cooking by a microwave oven.

  Moreover, this invention provides the cooking or manufacturing method of the cream cooking characterized by throwing an ingredient into the container of the above-mentioned container food for microwave cooking, and heating and cooking with a microwave oven. As a particularly preferred embodiment, when the container is a pouch having a zipper part serving as an inlet for a solid ingredient and a steam release mechanism for discharging steam during cooking by a microwave oven, the zipper of the food packed in a container for microwave cooking A method for cooking or manufacturing a cream-boiled dish is provided, in which a portion is opened, a solid ingredient is put into the pouch, the zipper portion is closed, and cooking is performed in a microwave oven. Furthermore, the zipper part of such a microwave-cooked container-packed food is opened, and then the solid ingredients are put into the pouch, the zipper part is closed, and cooking is performed by heating in a microwave oven. How to use and provide food.

  According to the present invention, the viscosity of the retort cream sauce is increased to 1-10 Pa · s by using starch, so that the cream sauce is heated when heated in a microwave oven. Can be suppressed. Moreover, since the content in the retort cream sauce of protein and lipid is 0.5-4 mass% and 2-30 mass%, respectively, and 10-70 mass parts of protein is contained with respect to 100 mass parts of lipid. , Spilling can be suppressed and separation of oil and fat can be suppressed.

  The retort cream sauce of the present invention is a sauce that allows cooking of creamed foods by adding ingredients and cooking by heating in a microwave oven. In the present invention, when the properties of the retort cream sauce (for example, viscosity, salt concentration, etc.), the content of the constituent components, etc. are specified, if the cream sauce can be visually evaluated as a uniform liquid, the cream as it is What is necessary is just to prescribe | regulate the above-mentioned property and content based on the result obtained by performing required measurement, a test, or evaluation with respect to a source | sauce. On the other hand, when ingredients such as onions and mushrooms are included in the cream sauce, the cream sauce is passed through a 10-mesh mesh, and the necessary measurements, tests, and evaluations are performed on the liquid material passing through the mesh, Based on the obtained results, the aforementioned properties and contents may be defined.

  The cream sauce targeted by the present invention is an emulsified sauce containing at least a seasoning and a milk raw material, and is retort-treated by a conventional method. Examples of the seasoning include salt, sugar, sodium glutamate, animal and plant extracts, and spices. Examples of milk materials include milk, cream, butter, cheese, whole milk powder, skimmed milk powder, cream powder, and cheese. It is preferable that the cream sauce is blended with a flavor raw material serving as a base for seasoning such as tomato sauce, white roux, flavored vegetables, or a sauce added with white wine. Specific examples of cream sauce include white cream sauce based on white roux, tomato cream sauce based on tomato sauce, van blanc sauce based on white wine, and the like.

The protein content in the retort cream sauce of the present invention is 0.5 to 4% by mass, preferably 1 to 3% by mass, based on the whole retort cream sauce. If the protein content is less than 0.5% by mass, not only can not provide a preferable richness to the retort cream sauce, but also the possibility of separation of fats and oils during microwave heating increases, and if it exceeds 4% by mass, This is not preferable because the spillage becomes noticeable during microwave heating. In addition, protein content is the value measured according to the nutrition labeling standard (April 24, 2003 Ministry of Health and Welfare Notification No. 176) according to the nitrogen quantitative conversion method described in the third column of Appendix 2.

  On the other hand, content of the lipid in the retort cream sauce of this invention is 2-30 mass% of the whole retort cream sauce, Preferably it is 4-20 mass. If the lipid content is less than 2% by mass, the retort cream sauce cannot be given a favorable body, and the effect of suppressing the spillage of the cream sauce during microwave heating cannot be obtained. Exceeding this is not preferable because the retort cream sauce becomes oily and the possibility of separation of fats and oils during microwave heating increases. In addition, lipid content is the value measured according to the nutrition extraction standard (April 24, 2003 Ministry of Health and Welfare Notification No. 176) according to the ether extraction method described in the third column of Appendix 2.

  In the present invention, the relative blending ratio of the protein and the lipid is such that the protein content is 10 to 70 parts by mass, preferably 10 to 60 parts by mass, more preferably 15 to 50 parts by mass with respect to 100 parts by mass of the lipid. . If the protein content is below this range, the possibility of separation of oils and fats increases during microwave heating, and if it exceeds this range, the cream sauce is likely to spill over during microwave heating.

  Examples of the protein that can be used in the present invention include milk protein, soybean protein, egg protein and the like. From the viewpoint of obtaining milk flavor, the ratio of milk protein to the total protein of cream sauce is preferably 70% by mass or more, More preferably, it is 90 mass% or more.

  Usually, 80% of milk protein is casein and 20% is whey protein. In the present invention, it is preferable to use a milk protein derived from a milk protein-containing raw material containing casein as a main component of protein, which has been subjected to a whey protein removal treatment by a conventional method. This is because the cream sauce is boiled by microwave cooking when heated in a microwave and is difficult to boil. Here, the whey protein removal treatment may be performed by a conventional method, and examples thereof include removal treatment using a rennet reaction or an acid coagulation reaction. The whey protein-removed raw protein-containing raw material containing casein includes α, β or κ-casein, rennet casein, acid casein, casein sodium, casein calcium, casein magnesium, and other casein salts. In addition, foods processed by removing whey protein from milk raw materials by a conventional method, such as cheese, can be mentioned.

  When the whey protein-removed milk protein-containing raw material containing casein is added to the cream sauce, the amount of casein is preferably 70% or more, more preferably, the proportion of casein in the total protein of the cream sauce The amount is 80% or more, more preferably 90% or more.

  Examples of lipids that can be used in the present invention include edible oils and fats, such as animal fats such as milk fat, lard, head, egg yolk oil, or rapeseed oil, corn oil, olive oil, safflower oil, cottonseed oil, soybean oil, rice oil, corn Examples thereof include vegetable oils such as oil and salad oil refined from these. Furthermore, in addition to those obtained by subjecting these fats and oils to treatment such as curing and transesterification, fats and oils obtained by subjecting them to chemical or enzymatic treatments such as MCT (medium chain fatty acid triglycerides) and diglycerides can be mentioned. Among these fats and oils, milk fat or vegetable fats and oils are preferable from the viewpoint of flavor.

  In addition, when mix | blending edible fats and oils with the cream sauce of this invention, you may mix | blend the fresh cream and butter | batter which are milk raw materials other than the above-mentioned edible fats and oils. In addition, non-fat milk such as butter and butter oil is prepared by adding non-fat milk solids such as skim milk powder, emulsifiers, fresh water, etc. Compound cream produced by adding milk solids, emulsifiers, stabilizers, fresh water, etc., non-fat milk solids such as skim milk powder to vegetable fats, proteins other than milk, emulsifiers, stabilizers, fresh water, etc. Synthetic creams manufactured as described above may be blended.

  The viscosity of the retort cream sauce of the present invention is 1 to 10 Pa · s, preferably 1.5 to 8 Pa · s, more preferably 1.5 to 5 Pa · s. If the viscosity is less than 1 Pa · s, boiling of the cream sauce during microwave cooking cannot be sufficiently suppressed, and if it exceeds 10 Pa · s, it becomes difficult to boil as a cream boil by adding ingredients. It is not preferable. The viscosity was measured using a BH-type viscometer when the viscosity was less than 0.375 Pa · s under the conditions of a product temperature of 60 ° C. and a rotation speed of 20 rpm. 1, when it is 0.375 Pa · s or more and less than 1.5 Pa · s, the rotor No. 2, 1.5 Pa · s or more and less than 3.75 Pa · s. 3, 3.75 Pa · s or more and less than 7.5 Pa · s, rotor No. 4. When the rotor speed is 7.5 Pa · s or higher, the rotor No. 5 is a value obtained by reading when the rotor has rotated 3 times after the start of measurement.

  The adjustment of the viscosity of the retort cream sauce of the present invention uses starch because it is easy to obtain the effect of suppressing the boiling of the cream sauce during cooking in a microwave oven. As the starch, 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 pregelatinization, and wet starch heat treatment by conventional methods Wet heat starch, and further, raw starch, cross-linked starch, oxidized starch, etherified starch, esterified by conventional methods, such as cross-linking treatment, esterification treatment, etherification treatment, oxidation treatment, etc. Examples include processed starch such as starch. Among these starches, wet-heat-treated starch or processed starch can be preferably used from the viewpoint that it is possible to impart a preferable property that the sauce is easily entangled with the ingredients.

  The amount of starch used is the amount necessary for the retort cream sauce to have a viscosity of 1 to 10 Pa · s. Specifically, the retort cream sauce is preferably used in terms of the effect of suppressing boiling. It is 0.1-10 mass%, More preferably, it is 0.5-5 mass%.

  In addition, in the cream sauce of the present invention, starch is used to regulate the viscosity within a certain range in order to prevent spillage during heating in the microwave, but flour is blended for reasons such as giving a flavor. be able to. In this case, if too much flour is added, the overflow will be encouraged, so the blending amount is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and particularly preferably 0.01 to It is 0.5 mass%, and it is preferable to mix | blend wheat flour further with 50 mass parts or less with respect to 100 mass parts of starch.

  In the cream sauce of the present invention, gum properties such as xanthan gum and guar gum can be blended in order to suppress oil separation. In this case, if too much is added, the spillage will be encouraged. Therefore, the blending amount is preferably 0.1% by mass or less, more preferably 0.001 to 0.08% by mass. It is preferable to blend the gum in an amount of 10 parts by mass or less with respect to the content of 100 parts by mass.

  The salt concentration of the retort cream sauce of the present invention is preferably 1 to 3% by mass, more preferably 1.2 to 2% by mass, from the viewpoint of appropriately seasoning ingredients. The sodium chloride concentration refers to the sodium chloride concentration or the equivalent sodium chloride concentration. A sample is prepared by a dilute acid extraction method by a conventional method, the sodium content is measured by an atomic absorption method, and a predetermined coefficient (2.54) is obtained. It is obtained by multiplying and calculating.

  In the cream sauce of the present invention, the relative amount of protein and lipid is regulated within a certain range in order to prevent spillage during heating in the microwave and to prevent oil separation of the sauce. If so, there may be a slight oil separation in the sauce. Therefore, a monoacyl hydrophilic emulsifier can be blended in a small amount in the cream sauce as long as no spill occurs. When the monoacyl hydrophilic emulsifier is blended in the cream sauce, the blending amount is preferably 0.001 to 1% by mass, more preferably 0.001 to 0.5% by mass, and still more preferably 0.001 to 0.00%. 1% by mass.

Here, the monoacyl type hydrophilic emulsifier is an emulsifier which has one acyl group and can be used for foods having the property of being dispersed in water or warm water. Specifically, for example, diacylglycerophospholipid Lysophospholipid, which is monoacylglycerophospholipid obtained by hydrolyzing the acyl group at the 1- or 2-position with the enzyme of phospholipase A ₁ or phospholipase A ₂ and converted to a hydroxyl group, and HLB (hydrophilic lipophilic balance) 10 or more sucrose fatty acid esters or polyglyceroline fatty acid esters. In particular, the use of egg yolk lysophospholipid among these emulsifiers is preferable in terms of flavor.

  When lysophospholipid is used as a monoacyl hydrophilic emulsifier, lysophospholipid itself may be used, but generally contains egg yolk lysolecithin, soybean lysolecithin, which also contains other lipid components such as triglyceride, cholesterol, phospholipid, What is called enzyme-treated egg yolk lecithin, enzyme-treated soybean lecithin, enzyme-treated egg yolk oil and the like may also be used. In this case, the lysophospholipid portion in the lipid mixture corresponds to a portion of the lipid referred to in the present invention.

  In addition to the raw materials described above, the retort cream sauce of the present invention includes saccharides such as starch syrup, dextrin, reduced dextrin, cyclodextrin, sorbitol, trehalose, organic acids such as vinegar, citric acid or salts thereof, ascorbic acid or the like Raw materials such as salts, antioxidants such as vitamin E, coloring agents, fragrances, sweeteners, preservatives and the like can be appropriately selected and used as long as the effects of the present invention are not impaired.

  The retort cream sauce of the present invention can be produced by sealing a retort pouch with a protein raw material, a lipid raw material, a seasoning, and other ingredients heated and stirred, followed by a retort treatment.

  In addition, what is necessary is just to select and use the thing suitable for cream cooking as an ingredient used as the object which should be boiled with the retort cream sauce of this invention. For example, cabbage, spinach, komatsuna, eggplant, green beans, broccoli, radish, carrots, turnips, pumpkins, potatoes and other mushrooms, maitake mushrooms, shimeji mushrooms, chicken, pork, beef, lamb and other animal meats, perch, Examples include seafood such as cod, octopus, squid, shrimp, mussels and scallops. These ingredients can be subjected to a pretreatment such as oiling or punching with a lower punch before being put into the container.

  Also, in the present invention, microwave cooking is a heating condition in which the preferred texture and flavor of the added ingredients are pulled out by heating, and at least the cream sauce is boiled from the point of cooking the ingredients with the cream sauce. Means that the heating is preferably equivalent to an output of 600 W × 3 minutes or more per 300 g of the cream sauce and the added ingredients. 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. If the total of the cream sauce and ingredients is, for example, 600 g, microwave heating is performed so that the product of the output wattage and time is twice that of 300 g. 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 that have been put in a boiled state are appropriately heated and cooked, and specifically, depending on the type of ingredients that have been added, The heating conditions may preferably be equal to or less than the output of 600 W × 20 minutes per 300 g of the added ingredients.

  Next, the retort cream sauce of the present invention is filled in a container, and the packaged food for microwave oven cooking is obtained by putting solid ingredients in the container and cooking by heating in a microwave oven. Will be described.

  As a container used for this microwaveable cooking container-packed food, various containers capable of retort processing and range cooking can be used. Examples of such a container include a heat-resistant resin molded container, a standing pouch with a gusset on the bottom surface, a gusset bag with a gusset on the bottom surface and side surfaces, and a four-side seal 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.

  In the present invention, regarding the volume of the sauce to be filled in the container, it is preferable to reduce the filling amount of the sauce to be filled in the container in order to prevent spilling when cooking with a microwave oven. On the other hand, even if the filling amount is too small, the added ingredients and the sauce are not easily entangled and tend to be simmered well. Therefore, for example, when a pouch having a zipper part is used as a container, it is preferable to fill the pouch with the sauce so that it becomes 10 to 40% of the maximum sealed filling volume of the pouch. From the viewpoint that the effect of preventing spillage is more easily obtained, the filling amount of the sauce is preferably 10 to 35%, more preferably 10 to 30% of the maximum sealed filling volume of the container. The maximum sealed filling volume of the pouch in the present invention is the maximum volume that can be sealed and filled in the pouch when the zipper part of the pouch is closed, and the measurement of the maximum sealed filling volume is, for example, the full amount of the pouch. This can be done by filling and sealing with fresh water and measuring the volume of fresh water in the pouch with a graduated cylinder or the like.

  Hereinafter, one aspect of a microwave-cooked packaged food will be described in detail with reference to the drawings. In each figure, the same reference numerals represent the same or equivalent elements.

  FIG. 1 is a perspective view of a microwave cooking pouched food 1 according to an embodiment of the present invention.

  This microwave-pouched pouched food 1 is a bag-shaped pouch 10 made of a microwave-compatible film material, filled with a pre-cooked cream sauce 30 and sealed, and retort-treated. Sometimes, a predetermined solid ingredient is put into the pouch 10 and cooked in a microwave oven. Here, as a retort process, the process which heats the product temperature of the center part of the retort cream sauce 30 for 4 minutes at 120 degreeC, or the process which has a cooking level equal to or more than this can be mentioned.

  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, since the contents are stirred from the notch 16 by opening the pouch 10 after cooking by heating in a microwave oven and transferring the contents to the dish at once, it is possible to easily eliminate cooking unevenness of cooking. It becomes possible.

  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, the steam venting mechanism 17 of the pouch 10 may be adjusted by fitting the zipper part so that the sealed zipper part 13 is partially opened by the pressure when the pouch 10 expands during microwave heating. Good.

  In the retort treatment, the center and outer periphery of the cream sauce are uniformly heated, and even if the heating conditions are relaxed, the center can be heated at 120 ° C. for 4 minutes, as shown in FIG. When the cream sauce 30 is filled and flattened on the flat plate 50 and flattened, the pouch thickness L (hereinafter simply referred to as pouch thickness) L becomes excessively thick, and the cream sauce 30 is retorted. In the above, since the outer peripheral portion tends to be excessively heated and the flavor tends to be lowered until the central portion is heated at 120 ° C. for 4 minutes, it is preferably 2 cm or less, more preferably 1.5 cm or less, particularly preferably 1 cm or less.

  Moreover, in the pouched food 1 for microwave oven cooking of the present invention, the type of dish to be finally obtained by microwave cooking and the solid to be put into the pouch when microwave heating is planned. Kind of ingredients, preferred cutting method of the solid ingredients, size, input amount, pouring method, attitude of pouch for microwave heating, wattage and time required for microwave heating, microwave heating It is preferable to provide an explanation display 40 such as a method for opening a later pouch. In particular, as specific contents of the explanation display 40, the amount and size of the solid ingredients, the wattage and the time of microwave heating are greatly affected by the quality of cooking after heating the microwave. It is desirable to display as much as possible.

  Such an explanation display 40 may be formed by printing on the surface of the pouch 10 as shown in FIG. 1, and printed on an exterior material such as a packing box of the pouched food 1 for microwave cooking. It may be formed by printing on a piece of paper separate from the pouch 10, and the piece of paper may be attached to the pouched food 1 for microwave cooking.

  As a manufacturing method of the pouched food 1 for microwave oven cooking of the present invention, for example, a pouch 10 having an unsealed upper edge seal portion 12 is prepared, and a cream sauce 30 is filled therein, and the upper edge seal portion 12 is Heat sealing and performing a retort process are mentioned.

  Next, a specific method for cooking or manufacturing a cream-boiled dish using the pouched food for microwave cooking according to the present invention will be described. This method is characterized in that the zipper part of the food packaged in a microwave oven is opened, and then a solid ingredient is put into the pouch, the zipper part is closed, and cooking is performed in a microwave oven. Moreover, this cooking or manufacturing method has the meaning of using a pouched food for microwave cooking from a different viewpoint.

  First, the solid ingredients to be boiled in the cream sauce 30 that has been retorted are selected with reference to the explanation display 40 attached to the pouched food 1 for microwave cooking, and according to the contents of the explanation display 40 as necessary. Cut into pouch 10 input size.

  Next, a method for cooking or manufacturing a cream-boiled dish using the pouched food for microwave cooking according to the present invention will be described. This method is characterized in that the zipper part of the food packaged in a microwave oven is opened, and then a solid ingredient is put into the pouch, the zipper part is closed, and cooking is performed in a microwave oven. Moreover, this cooking or manufacturing method has the meaning of using a pouched food for microwave cooking from a different viewpoint.

  Next, after closing the zipper portion 13, the pouch 10 is laid in the microwave oven or stood so that the contents of the steam venting mechanism 17 are at the top so that the contents are not easily spilled from the steam venting mechanism 17. Microwave cooking is done in wattage and time. Specific conditions for the cooking include microwave heating conditions preferably equivalent to 600 W × 3 minutes or more per 100 g in total of the cream sauce 30 filled in the pouch 10 and the charged solid ingredients 20.

  In addition, in FIG. 4, in the case of microwave oven cooking, the solid ingredient 20 is thrown in, the zipper part 13 is closed, and it is the state for heating cooking with a microwave oven, Comprising: The state before microwave oven heating Indicates. As shown in FIG. 4, the space height α in the pouch defined by the input solid ingredient 20 (between 21 (the highest position of the solid ingredient) and 32 (the lowest position of the solid ingredient): The maximum spacing of the solid ingredients in the direction of gravity), the cream sauce depth β (between 31 (the source surface) and 32 (the lowest position of the sauce or solid ingredients): in other words, the depth in the direction of gravity) The solid ingredient 20 is put into the pouch 10 so as to be preferably 1.2 times to 10 times, more preferably 2 times to 10 times. Thereby, the solid ingredient which is not immersed in the cream sauce 30 is securable. Moreover, when microwave cooking is started in a state where a part of the solid ingredient is not immersed in the cream sauce 30, even if the cream sauce 30 is heated in a boiling state by the microwave oven, a preferable texture of the solid ingredient itself You can make delicious cooked foods with umami. On the other hand, when the microwave oven cooking is started in a state in which the source surface 31 is higher than the height and the solid ingredients 20 put into the pouch 10 are completely immersed, these solid ingredients 20 The seasoning ingredients in the cream sauce are soaked so much that the taste of the ingredients themselves is impaired, resulting in a very homogeneous taste throughout the dish.

  In addition to the fact that the cream sauce 30 and the solid ingredient 20 are directly heated by microwave cooking, the zipper part is closed, so that the cream sauce 30 and the solid ingredient 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. Thereby, the cream sauce 30 filled in the pouch 10 and the solid ingredient 20 immersed in and not immersed in the pouch 10 are appropriately heated and cooked, and a dish that looks and tastes delicious can be made. . Then, immediately after cooking, the upper end of the pouch 10 is opened by tearing from the notch 16 in the vicinity of the upper edge seal portion 12, and the dish of the pouch 10 is immediately opened on a large plate and not immersed in the cream sauce 30. The solid material 20 may be entangled and mixed. Moreover, even if there is uneven heating in cooking in the pouch 10, the cooking is stirred and the temperature is made uniform by opening the cooking in the pouch 10 on a large plate. In addition, the cooked pouch 10 is very hot and it is difficult to open the zipper portion 13 by hand. In this way, the upper end portion of the pouch 10 is torn from the notch 16 and the dish is taken out. And can be opened safely.

Example 1 (Cooked broccoli in cream)
(1) Ingredients to be added Ingredients to be added later in the pouch were about 100 g of broccoli cut into bite-sized pieces (about 3 cm square).

(2) Cream sauce The raw materials shown in Table 1 were prepared. First, casein sodium, egg yolk lysolecithin, xanthan gum, nonfat dry milk, starch, salt and spices were powder mixed. Next, the powder mixture and fresh water were added to a mixer for stirring and mixing, and then rapeseed oil was gradually added and further stirring and mixing was performed. Subsequently, a cream sauce was obtained by adding the obtained liquid mixture to a heated double kettle and heating it to 90 ° C. with stirring.

(3) Container food for microwave cooking (with cream sauce)
Next, 200 g of the obtained cream sauce is provided with a zippered stand pouch of FIG. 1 having a steam release mechanism composed of a weakened seal portion and a notch (pouch size: 220 mm long × 140 mm wide × 40 mm folds, material: (pouch)) Polyester / Polyamide / Unstretched polypropylene, (Zipper part) Polypropylene, Maximum sealable capacity: 820 mL) After filling and sealing, retort treatment (115 ° C., 15 minutes), and cream sauce (200 mL) is filled in the pouch. Obtained containerized food for microwave cooking. The filling amount of the cream sauce was 24% of the maximum sealable volume of the pouch. The salt concentration of the cream sauce is 1.5%, and the viscosity of the cream sauce (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 2, rotation speed 20 rpm) is 2 Pa · s. The lipid content was 5% by mass, and the protein content was 1.7% by mass (the protein content was 34 parts by mass with respect to 100 parts by mass of the lipid content). 100% of the total protein in the cream sauce was milk protein, and 90% of the total protein in the cream sauce was casein.

(4) Heat cooking with microwave oven The zipper of the microwaveable cooking container-packed food of (3) was opened, 100 g of broccoli of (1) was added, and the zipper was closed again. Next, the container-packed cream sauce for cooking in a microwave oven after placing the broccoli in a microwave oven was placed flat so that the steam release mechanism was on the upper surface. The depth of the cream sauce at this time is 1/3 of the height of the space inside the pouch defined by the solid ingredients (that is, the height of the space inside the pouch defined by the solid ingredients is 3 times the depth of the cream sauce). Times). 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, the cream sauce during microwave heating did not boil bubbles on the liquid surface even when boiling.

  The resulting broccoli boiled in cream showed no oil separation on the cream sauce surface. In addition, it had a favorable texture and color tone characteristic of broccoli, and had a rich cream flavor, no unevenness in seasoning, and was very delicious.

Examples 2 to 4 and Comparative Example 1
In order to examine the effect of the ratio of protein and lipid in the cream sauce on the state of the sauce when the ingredients were added and heated in the microwave, the blending amount of the milk protein-containing material in Example 1 was changed to the formulation shown in Table 2. 4 types of retort cream sauces (Examples 2 to 4 and Comparative Example 1) having different protein and lipid contents were obtained in the same manner as in Example 1 except that the decrease or increase was adjusted by the blending amount of fresh water. It was. Using the obtained four types of retort cream sauce, the state of the cream sauce during microwave heating was evaluated according to the following evaluation criteria when broccoli was added and cooked in a microwave as in Example 1. The results are shown in Table 2. In addition, the results of Example 1 are also shown. What is rated as A or B rank is a level with no practical problem.

<Evaluation criteria for the state of cream sauce during microwave heating>
Evaluation rank Contents A: Although it is boiling, bubbles are not boiling on the liquid level.
B: Boiled and bubbles were boiled on the liquid level, and the height at which the bubbles boiled is 20 mm or less from the liquid level.
C: Bubbles are boiled and boiled on the liquid surface, and the height at which the bubbles are boiled is a height exceeding 20 mm from the liquid surface.
D: Boiled and bubbles boiled on the liquid surface, and most of the head space in the pouch was filled with bubbles and finally spilled from the opening for venting the pouch (note that the bubbles boiled up) The height is more than 20 mm from the liquid level).

  As can be seen from Table 2, in the case of the cream sauces of Examples 2 to 4 including Example 1, the protein content is 1 to 4% by mass of the whole retort cream sauce, and the lipid content is the whole retort cream sauce. 2 to 30% by mass, the protein content with respect to 100 parts by mass of lipid is 10 to 70 parts by mass, contains starch, and has a viscosity of 1 to 10 Pa · s. The evaluation of the state was A or B rank, and separation of oil was not seen on the cream sauce surface, which was preferable. In addition, it turns out from the comparison of the result of Examples 1-3 and Example 4 that the protein content with respect to 100 mass parts of lipids provides a more preferable result with 10-60 mass parts.

On the other hand, in the case of the cream sauce of Comparative Example 1, the protein content with respect to 100 parts by mass of lipid was 84 parts by mass and greatly exceeded 70 parts by mass, so the evaluation of the state of the cream sauce during microwave heating was D It was a rank.

Comparative Example 2
The raw material shown in Table 3 was put into a double kettle and heated to 90 ° C. with stirring to obtain a cream sauce.

  Subsequently, the obtained cream sauce was filled and sealed in a stand pouch with a zipper in the same manner as in Example 1, and then retort-treated to obtain a containerized cream sauce for microwave cooking in which the cream sauce was filled in the pouch. . The filling amount of the cream sauce was 24% of the maximum sealable volume of the pouch. The viscosity of the cream sauce (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 2, rotation speed 20 rpm) is 2 Pa · s, and the lipid content is 30.5% by mass. The protein content was 2.7% by mass (the protein content was 8.9 parts by mass with respect to 100 parts by mass of the lipid content).

  Open the zipper of the cream sauce packed in the resulting microwave cooking container, put 100 g of broccoli in the same way as in Example 1 and cook it in the microwave, open it from the notch for taking out the dish, and put it on a platter When opened, separation of oil was seen on the cream sauce surface, which was not preferable.

Example 5
The raw material shown in Table 4 was put into a double kettle and heated to 90 ° C. with stirring to obtain a cream sauce. In addition, the natural cheese used what used the rennet casein obtained by isolate | separating from the milk raw material by a conventional method as a raw material.

  Subsequently, the obtained cream sauce was filled and sealed in a stand pouch with a zipper in the same manner as in Example 1, and then retort-treated to obtain a containerized cream sauce for microwave cooking in which the cream sauce was filled in the pouch. . The filling amount of the cream sauce was 24% of the maximum sealable volume of the pouch. The salt concentration of the cream sauce is 1.5%, and the viscosity of the cream sauce (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 2, rotation speed 20 rpm) is 2 Pa · s. The lipid content was 2.6% by mass and the protein content was 1.5% by mass (the protein content was 58 parts by mass with respect to 100 parts by mass of the lipid content). 100% of the total protein in the cream sauce was milk protein, and 90% of the total protein in the cream sauce was casein.

  Open the zipper of the cream sauce packed in the resulting microwave cooking container, put 100 g of broccoli in the same way as in Example 1 and cook it in the microwave, open it from the notch for taking out the dish, and put it on a platter Opened. In addition, the cream sauce during microwave heating did not boil bubbles on the liquid surface even when boiling.

In addition, in the broccoli cream obtained, oil separation was not observed on the cream sauce surface. In addition, it had a favorable texture and color tone characteristic of broccoli, and had a rich cream flavor, no unevenness in seasoning, and was very delicious.

Comparative Example 3
In Example 5, the starch was not blended, but 0.7 parts of xanthan gum was blended instead, and the decrease was corrected by increasing the blending amount of fresh water. The liquid retort cream in the pouch was the same as in Example 5. A packaged food for cooking in a microwave oven filled with sauce was obtained. The viscosity of the liquid food seasoning liquid (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 4, rotation speed 20 rpm) was 5 Pa · s.

  Using the obtained packaged food for microwave cooking, a boiled cream sauce was produced in the same manner as in Example 5. As a result, the cream sauce boiled during heating in the microwave, and bubbles boiled on the liquid surface. The bulk of the headspace was filled with foam, and eventually liquid food was spilled from the opening for steaming the pouch. The height at which the bubbles boiled was a height exceeding 20 mm from the liquid level.

Comparative Example 4
In Example 5, starch was not blended, but instead 5 parts of wheat flour was blended, and the increase was corrected by reducing the blending amount of fresh water. In the same manner as in Example 5, the liquid retort cream sauce was contained in the pouch. A filled food for microwave cooking was obtained. The viscosity of the liquid food seasoning liquid (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 4, rotation speed 20 rpm) was 4.5 Pa · s.

  Using the obtained packaged food for microwave cooking, a boiled cream sauce was produced in the same manner as in Example 5. As a result, the cream sauce boiled during heating in the microwave, and bubbles boiled on the liquid surface. The bulk of the headspace was filled with foam, and eventually liquid food was spilled from the opening for steaming the pouch. The height at which the bubbles boiled was a height exceeding 20 mm from the liquid level.

Comparative Example 5
In Example 5, the starch was not blended, and the reduced amount was corrected by increasing the blending amount of fresh water. The container for microwave cooking was filled with a liquid retort cream sauce in the pouch in the same manner as in Example 5. A stuffed food was obtained. The viscosity of the liquid food seasoning liquid (product temperature 60 ° C., BH viscometer manufactured by Tokyo Keiki Co., Ltd., rotor No. 1, rotation speed 20 rpm) was 0.1 Pa · s.

  Using the obtained packaged food for microwave cooking, a boiled cream sauce was produced in the same manner as in Example 5. As a result, the cream sauce boiled during heating in the microwave, and bubbles boiled on the liquid surface. Most of the head space was filled with bubbles. The height at which the bubbles boiled was a height exceeding 20 mm from the liquid level.

Reference example 1
In order to investigate the effect of the type of milk protein on the state of the sauce when ingredients were added and heated in a microwave oven, the following test was conducted. That is, as shown in Table 5, four types of aqueous solutions having different milk proteins or their concentrations were prepared, and 200 g each of these four types of aqueous solutions were filled in the same pouch as in Example 1, followed by retorting. 100 g of broccoli was added to each of the four types of pouches obtained (samples 1 to 4), and the state when heated at 600 W was evaluated. The results are shown in Table 5.

  From Table 5, it can be seen that all of the milk ingredients containing protein have the property that bubbles boil on the liquid surface after boiling, but the casein sodium milk protein boiles on the liquid surface compared to milk protein. It turns out that it is a difficult property.

  Even when the retort cream sauce of the present invention is put in a cooking bag and heated in a microwave oven, the cream sauce is prevented from being spilled and the oil and fat content is also suppressed. Therefore, it is useful for making cream-cooked dishes of various ingredients by microwave cooking.

It is a front view of the pouched food for microwave oven cooking of one embodiment of the present invention. It is a side view of the state which laid flat the pouched food for microwave oven cooking. It is a front view of the pouched food for microwave oven cooking which opened the zipper part in order to throw in a solid ingredient. It is a side view of the pouched food for microwave oven cooking of the state which put the solid ingredient into the pouch, and made the posture which heat-cooks the pouch with a microwave oven.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Pouch filling food for microwave oven 10 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 Solid ingredient 30 (Retort) cream Source 31 Source surface 40 Explanation display 50 Flat plate

Claims (12)

It is a retort cream sauce that adds ingredients and cooks in a microwave oven so that it can be cooked in cream,
The protein content is 0.5 to 4% by mass of the whole retort cream sauce, the lipid content is 2 to 30% by mass of the whole retort cream sauce, and the protein is 10 to 10 parts by mass of the lipid. 70 parts by mass are contained,
A retort cream sauce containing starch and having a viscosity of 1 to 10 Pa · s.   The retort cream sauce according to claim 1, wherein the protein is derived from a milk protein-containing raw material containing casein that has been subjected to whey protein removal treatment.   The retort cream sauce according to claim 1, wherein the starch content is 0.1 to 10% by mass.   The retort cream sauce according to any one of claims 1 to 3, comprising 0.001 to 1% by mass of a monoacyl hydrophilic emulsifier.   A microwave oven in which the retort cream sauce according to any one of claims 1 to 4 is filled in a container, a solid ingredient is placed in the container, and cooking is performed by heating in a microwave oven to obtain a cream stew. Containerized food for cooking.   6. The container-packed food for microwave oven cooking according to claim 5, wherein the container is a pouch having a zipper part serving as an inlet for solid ingredients and a steam release mechanism for discharging steam during cooking by a microwave oven.   The packaged food for microwave oven cooking according to claim 6, comprising a display for explaining the type and amount of solid ingredients suitable for charging into a pouch.   The packaged food for microwave cooking according to claim 6 or 7, wherein the retort cream sauce is filled and sealed in the pouch at a volume of 10 to 40% of the maximum sealable filling volume of the pouch.   6. A method for cooking or manufacturing a cream-boiled dish, wherein ingredients are put into a container of a packaged food for microwave oven cooking according to claim 5 and cooked by heating in a microwave oven.   Opening the zipper part of the container-packed food for microwave cooking according to any one of claims 6 to 8, putting the solid ingredient into the pouch from there, closing the zipper part, and cooking by heating in the microwave oven. A method for cooking or producing a cream-boiled dish according to claim 9.   The method for cooking or producing a cream-boiled dish according to claim 9 or 10, wherein cooking is performed in a microwave oven under conditions equivalent to 600W x 3 minutes or more per total 300g of retort cream sauce and added ingredients.   Opening the zipper part of the container-packed food for microwave cooking according to any one of claims 6 to 8, putting the solid ingredient into the pouch from there, closing the zipper part, and cooking by heating in the microwave oven. How to use pouch-packed liquid food.

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