JP2009254293A - Method for producing pouched food and tomato stewed food for microwave oven cooking - Google Patents

Abstract

The present invention relates to a solid food that has not been soaked in a tomato stewed cooking sauce when the ingredients are put into a pouch-shaped pouch prefilled with a tomato stewed cooking sauce and cooked in a microwave oven. The ingredients are dyed in a delicious color that seems to be a dish cooked with tomatoes, and the ingredients of the solid ingredients are fully felt in the dish cooked with tomatoes.
SOLUTION: A pouch-packed food for cooking in a microwave oven for putting a solid ingredient into a pouch-shaped pouch previously filled with a tomato stewed cooking sauce and retort processed and cooking in a microwave oven is provided on the pouch. It has a steam release mechanism that discharges steam during cooking with a zipper part serving as a charging port for solid ingredients and a microwave oven. As a sauce for tomato stewed dishes, an a ^* value in the L ^* a ^* b ^* color system of 30 to 45 is used. In addition, the sauce for stewed tomato dishes is filled and sealed in the pouch at a volume of 10 to 40% of the maximum sealable capacity of the pouch.
[Selection] Figure 1

Description

  The present invention is for microwave cooking for performing microwave cooking by newly putting solid ingredients such as zucchini and chicken into a pouch filled with a retort-treated tomato stew cooking sauce The present invention relates to a pouched food and a method for producing a tomato stewed food using the pouched food.

  Pouch-stuffed foods that are prepared in a pre-cooked tomato sauce stewed in a pouch and completed as a dish by retort processing are commercially available. Such pouched foods are filled with cooked tomato sauce cooked in a pouch, so at home, restaurants, lunch boxes, or side dishes stores, just heat them for 30 seconds to 1 minute in a microwave oven. , It can easily provide tomato sauce stewed food sufficient for people.

  However, such a tomato stewed food pouched food, due to excessive heating due to the retort processing, the texture of solid ingredients such as zucchini and fish meat tend to be damaged, and tend to crumble, and also, bird meat, seafood, The taste of tomato soaks excessively into solid ingredients such as vegetables, and the taste of the solid ingredients tends to be lost. Such a tomato stewed food pouched food has a problem that it does not reach the deliciousness of the tomato stewed food cooked at home and at a restaurant.

  By the way, 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 is proposed (patent document 1). 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 retort treatment, so that the 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. Therefore, it is considered to apply the cooking bag technique of Patent Document 1 to tomato stewed dishes.

JP 2006-44708 A

  Actually, when the technique of the cooking bag of Patent Document 1 is applied to tomato stewed dishes and a generally preferred solid ingredient, for example, a cut product of about 1 cm thickness of zucchini is used, depending on the recipe, There may be a case where a solid ingredient dipped in a sauce for cooking tomatoes in a pouch and a solid ingredient not dipped are produced.

  When cooking in a microwave oven in such a state, compared to cooking with stirring with a spatula or ladle in a pan, etc., to-be-cooked material (flowing tomato stewed cooking sauce, soaked zucchini, not soaked) When the individual small regions of the cooked food are compared due to the water content and texture of the zucchini etc. and the degree of overlap between the cooked foods, the absorption of the microwave becomes non-uniform (ie, non-uniform heating). For this reason, in the case of microwave cooking, it is necessary to heat for a long time so that an unheated part does not remain, but ingredients that are not immersed in a sauce for tomato stewed cooking are in a steam cooked state, There was a problem that it was not colored with tomato sauce and it did not look delicious. Moreover, even if it took out a to-be-cooked material from a pouch and entangled ingredients, such as a zucchini, and the sauce for tomato stewed dishes, there existed a problem that it did not fully dye the color which seems to be delicious with a tomato stew sauce.

  On the other hand, in the case of solid ingredients such as zucchini that has been cooked while being immersed in a sauce for stewed tomatoes, it is excessive with the sauce for stewed tomatoes if it is assumed that the solid ingredients not soaked are sufficiently heated. Since it is heated to a high temperature, the taste of the sauce for stewed tomatoes soaks well, and the aging feeling increases as the dish of tomato stewed food, but there is a problem that the taste of the solid ingredients themselves is impaired. In order to make full use of the taste of solid ingredients in addition to a sense of maturity, it is necessary to secure a certain amount of solid ingredients cooked in a state where they are not soaked in tomato stewed cooking sauce. However, based on such a point of view, the present situation is that development of a pouched food for microwave cooking has not been performed.

  The present invention is intended to solve such problems of the prior art, and a solid ingredient is contained in the pouch of the pouch-stuffed food obtained by retorting after the sauce for tomato stewed cooking is filled and sealed in the pouch. After cooking ingredients and cooking in a microwave oven, take out the food to be cooked from the pouch and entangle the solid ingredients in the tomato sauce for cooking. The purpose of the present invention is to make it possible to dye solid ingredients that have not been soaked in a delicious color like tomato stewed dishes, and to make the taste of the solid ingredients themselves sufficiently felt in tomato stewed dishes.

The present inventor examined the relationship between the a ^* value in the L ^* a ^* b ^* color system and the color of the solid ingredients for the tomato stewed cooking sauce. When the a ^* value was less than 30, when adjusted to 30-45, the sauce that was foamed or scattered by boiling the sauce for stewed tomato during microwave cooking was attached to solid ingredients such as zucchini, As a result, the solid ingredients can be dyed in a palatable color peculiar to tomato stewed dishes, and (ii) by mixing the tomato stewed sauce taken from the pouch and the solid ingredients, It was found that it can be dyed in a delicious color peculiar to tomato stewed dishes.

  In addition, the present inventor has previously filled a pouch with a tomato stewed cooking sauce so as to be at least 50% of the maximum sealed filling volume of the pouch in a conventional food for pouch filling for microwave oven cooking. When filling the pouch with tomato stewed cooking sauce so that it becomes 10 to 40% of the maximum filling volume of the food, the amount of solid ingredients such as zucchini cooked without being immersed in the tomato stewed cooking sauce to some extent The present inventors have found that a tomato stewed dish that can be secured in the pouch and in which the ripening feeling of the tomato stewed dish and the taste of the solid ingredients themselves can be felt in a balanced manner is obtained.

  The inventor of the present invention has completed the present invention based on the newly found knowledge described above.

That is, in the present invention, a sauce for tomato stewed dishes is filled and sealed in a bag-shaped pouch, and then retort-treated, and a solid ingredient is put into the pouch and cooked in a microwave oven to obtain a tomato stewed dish. A pouched food for cooking a microwave oven,
The pouch has a zipper part that serves as an inlet for solid ingredients and a steam release mechanism that discharges steam during cooking by a microwave oven,
L ^* a ^* b ^* a ^* value in the color system of the sauce for stewed tomato dishes is 30 to 45,
A sauce for cooking stewed tomatoes is a pouched food for cooking in a microwave oven, characterized in that the pouch is filled and sealed at a volume of 10 to 40% of the maximum sealable capacity of the pouch.

  In addition, the present invention opens the zipper part of the pouch constituting the above-mentioned microwave cooking pouch-stuffed food, and then puts solid ingredients into the pouch and closes the zipper part, and cooks with a microwave oven. The manufacturing method of the tomato stewed food characterized by this.

The pouched food for microwave cooking of the present invention uses an a ^* value in the L ^* a ^* b ^* color system of 30 to 45 as a sauce for tomato stewed cooking filled and sealed in the pouch. For this reason, during cooking in the microwave oven, the sauce that is foamed or scattered due to the boiling of the sauce for stewed tomatoes adheres to the solid ingredients such as zucchini, so that the solid ingredients seem to be deliciously peculiar to the tomato stewed dishes Can be dyed. Moreover, the solid ingredients can be entangled and mixed with the sauce for tomato stewed food taken out from the pouch, so that all the introduced solid ingredients can be dyed in a delicious color peculiar to tomato stewed dishes.

  Moreover, the pouch-packed food for microwave cooking fills the pouch with a sauce for tomato stewed cooking so as to be 10 to 40% of the maximum sealed filling volume of the pouch. For this reason, the amount of solid ingredients such as zucchini cooked without being immersed in the sauce for tomato stewed cooking can be secured in the pouch to some extent, the aging feeling of the tomato stewed dish and the solid ingredients themselves A tomato stewed dish with a balanced taste can be provided.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In each figure, the same reference numerals represent the same or equivalent elements. 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 pouched food 1 according to an embodiment of the present invention.

  This microwave-pouched pouched food 1 is a bag-like pouch 10 made of a microwave-compatible film material, filled with a pre-cooked tomato stewed cooking sauce 30, sealed, and retort processed. When eating, a predetermined solid ingredient is put into the pouch 10 and cooked in a microwave oven. Here, examples of the retort process include a process in which the temperature of the central portion of the sauce 30 for cooking tomato sauce is heated at 120 ° C. for 4 minutes, or a process having a cooking level equal to or higher than this.

  First, the sauce 30 for cooking tomato sauce which comprises the pouched food 1 for microwave oven cooking of this invention is demonstrated.

The sauce 30 for tomato stewed cooking is filled and sealed in the pouch 10 and subjected to retort treatment, and the a ^* value in the L ^* a ^* b ^* color system is 30 to 45, preferably 32 to 45, more preferably. Use 33-40. This is because if the a ^* value is less than 30, it is difficult to dye the solid ingredients cooked in a microwave oven without being immersed in the tomato stewed sauce 30 to the delicious color of the tomato stewed sauce. Yes, if it exceeds 45, the color as a dish for tomato stew will be felt unnatural. Here, the measurement of the a ^* value of the sauce 30 for stewed tomato dishes can be performed according to JIS Z 8722 “Color measurement method—reflection and transmission object color”. For example, the measured value of the a ^* value can be obtained using a colorimetric color difference meter (model name “Color Meter ZE2000”, manufactured by Nippon Denshoku Industries Co., Ltd.).

Such a tomato stewed cooking sauce 30 is prepared by adding salt and spices to cut raw tomato or tomato paste or a mixture thereof, and if necessary, vinegar, sugar, edible oils and fats, alcoholic beverages, onions, In addition to garlic, mushrooms and other vegetables, fruits, livestock meat, fish meat, or processed products thereof, those added with acidulant, seasoning (amino acid, etc.), paste or the like can be used. Usually, it is preferable to add a red pigment so that the a ^* value in the L ^* a ^* b ^* color system is 30 to 45. The red pigment that can be used can be any edible red pigment, regardless of whether it is oil-soluble or water-soluble. For example, red cabbage pigment, gardenia pigment, cochineal pigment, paprika pigment, lycopene pigment, sockeye pigment, carotene pigment, red pepper pigment, hibiscus pigment, berry pigment, lac pigment, perilla pigment, beet red pigment, safflower pigment, food pigment No. 3 (dark peach color), Edible dye No. 102 (dark red), Edible dye No. 104 (dark peach color), Edible dye No. 105 (dark peach color), Edible dye No. 106 (dark peach color) and the like. Among these, red yeast rice pigment, lac pigment, cochineal pigment, paprika pigment, lycopene pigment and red pepper pigment can be preferably used from the viewpoint that a natural red color can be realized in a sauce for cooking tomato sauce. In this case, it is desired that the solid ingredient is oil-soluble from the viewpoint of easy coloring. In addition, the usage-amount of a red pigment | dye uses the amount required in order to set a ^* value to 30-45 according to the kind of red pigment | dye, the recipe of a sauce for tomato stewed dishes, etc.

Moreover, regarding the amount of the red pigment used, the a ^* value is increased to 30 to 45 for the tomato sauce having a relatively high soluble solid content of the tomato sauce (in other words, the tomato sauce having a relatively large tomato content). There is a tendency that the amount of the red pigment required for adjustment decreases. Conversely, the red color required for adjusting the a ^* value to 30 to 45 as the tomato sauce has a relatively low soluble solid content (in other words, a tomato sauce having a relatively low tomato content). The amount of dye used tends to increase. Here, when different tomato sauces have the same a ^* value, the tomato sauce with a larger amount of added pigment tends to obtain the coloring effect of ingredients, while the amount of the red pigment used is higher. If too much, it tends to be an unnatural color as a tomato stewed dish. Therefore, in order to obtain a more effective coloring effect of ingredients in the present invention, a certain a ^* value is ensured in the tomato sauce by adjusting the soluble solid content of the tomato sauce to preferably 9 to 20% by mass. Above, it is preferable to further mix a red pigment and adjust its a ^* value to 30-45. In addition, soluble solid content measures the sauce for tomato stewed dishes with a refractometer for sugars at 20 degreeC, reads the reading at that time, and represents the value in%.

  In addition, tomato stewed cooking sauce contains edible fats and oils, but if the content is too small, oil droplets in which the oil-soluble red pigment is dissolved cannot be sufficiently adhered to the surface of the solid ingredients, too much. Since the flavor of the tomato stewed dish is impaired, it is preferably 1 to 10% by mass, more preferably 3 to 5% by mass. Such edible oils and fats include animal fats such as butter, lard, egg yolk oil, rapeseed oil, corn oil, olive oil, safflower oil, cottonseed oil, soybean oil, rice oil, corn oil, and salad oil refined from these. Oils and fats. 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.

  If the viscosity of the sauce for stewed tomatoes is too low, it will not adhere to the surface of the solid ingredients and it will be difficult to be colored.If the viscosity is too high, the contents will be Since the tomato stewed cooking sauce becomes difficult to be entangled, the viscosity of the tomato stewed cooking sauce is preferably 0.1 to 15 Pa · s, preferably 1 to 10 Pa · s. The viscosity of the liquid material is rotor No. 1, 0.375 Pa · s or more when the viscosity is less than 0.375 Pa · s under the conditions of a BH viscometer, the product temperature of 60 ° C., and the rotation speed of 20 rpm. Rotor No. 2 when it is less than 5 Pa · s, Rotor No. 3 when it is 1.5 Pa · s or more and less than 3.75 Pa · s Rotor No. 4 when it is 3.75 Pa · s or more and less than 7.5 Pa · s, It is a value obtained from the reading when rotor No. 5 was used at 7.5 Pa · s or more and the rotor rotated 3 times after the start of measurement. In addition, when ingredients are included in tomato stewed cooking sauce, the tomato stewed cooking sauce is passed through a 10-mesh mesh to measure the liquid material from which the ingredients have been removed.

  In addition, for tomato stewed cooking sauce, raw starch, wet heat-treated starch obtained by subjecting raw starch to wet heat treatment, raw starch is cross-linked, esterified so that the viscosity is 0.1-15 Pa · s Processed starch obtained by applying one or more treatments such as treatment, etherification treatment, oxidation treatment, etc., starches such as saccharified starch, reduced saccharified starch, and gums such as xanthan gum, locust bean gum and gellan gum Can be blended. Among these, wet-heat-treated starch and processed starch can be preferably blended from the viewpoint that they can be appropriately adhered to ingredients and easily obtain a coloring effect. The amount of thickener used may be determined appropriately according to the type of thickener, recipe for tomato stewed cooking sauce, etc., so that the measured value is 0.1 to 15 Pa · s. , 0.05 to 3%, preferably 0.1 to 2% of the tomato sauce.

  In this invention, what is necessary is just to select and use suitably the thing suitable for a tomato stew cooking as a solid ingredient planned to throw in when cooking with a microwave oven. For example, vegetables such as zucchini, eggplant, cabbage, spinach, beans such as soybeans, chickpeas, lentils, animal meat such as chicken, pork, beef, lamb, sea bass, salmon, octopus, squid, lobster, mussels, etc. Seafood and the like. These solid ingredients can be subjected to a pretreatment such as oiling and punching with a lower punch before being put into the pouch.

  It is preferable to cut the thickness of these solid ingredients into 0.1 to 4 cm when they are put into the pouch 10 so that cooking with a microwave oven can be performed without unevenness.

  Although the usage-amount with respect to the sauce 30 for tomato stewed dishes of solid ingredients changes with the kind and density of a solid ingredient, Preferably it is 0.1-5 mass parts with respect to 1 mass part of the sauce 30 for tomato stew dishes. More preferably, it is 0.5-3 mass parts.

  In addition, from the point which obtains the flavor of a tomato stewed dish with the microwave oven cooking mentioned by this invention, Preferably, the total of 100g of the tomato stewed dish sauce filled with the pouch and the solid ingredients put into the pouch is carried out. Preferably, it means that the heating is preferably equivalent to an output of 600 W × 3 minutes or more. 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.

  Next, the pouch 10 constituting the microwave cooking pouched food 1 of the present invention will be described.

  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 present invention, the configuration of the pouch itself includes a bag-shaped retort pouch that includes a steam release mechanism and can be cooked with a microwave oven. Specific examples include standing pouches having gussets on the bottom surface, gusset bags having gussets on the bottom surface and side surfaces, three-side seal bags, four-side seal bags, and pillow bags. Among them, in order to increase the maximum filling capacity of the pouch 10, a standing pouch having a gusset on the bottom surface and a pouch having a gusset such as a gusset bag having a gusset on the side surface can be preferably used.

  In addition, in the present invention, in order to obtain a tomato stewed dish in which the ripening feeling of the tomato stewed dish and the taste of the solid ingredients themselves can be felt in a balanced manner with respect to the volume of the pouch 10, There is a need to ensure to some extent the ratio of the solid ingredients cooked in the microwave oven to the solid ingredients cooked in the microwave while not immersed. In order to satisfy this requirement, in the present invention, the pouch is filled with the sauce for tomato stewed cooking so as to be 10 to 40%, preferably 10 to 30% of the maximum sealed filling volume of the pouch. Here, the maximum sealed filling volume of the pouch means the maximum volume that can be hermetically filled in the pouch when the zipper part 13 of the pouch is closed. The maximum sealed filling volume can be measured, for example, by filling and sealing a pouch with a full amount of fresh water and measuring the volume of fresh water in the pouch with a graduated cylinder or the like.

  Furthermore, in the retort processing, the center and the outer periphery of the tomato stewed cooking 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. 2, the pouch thickness L (hereinafter simply referred to as pouch thickness) L when placed flat on the flat plate 50 and filled with the tomato stewed cooking sauce 30 is excessively thick. Then, in the retort processing of the sauce 30 for tomato stewed cooking, the outer peripheral part tends to be heated excessively until the central part is heated at 120 ° C. for 4 minutes, and the flavor tends to decrease. More preferably, it is 1.5 cm or less, and 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 the method for producing the microwave-pouched pouched food 1 of the present invention, for example, the pouch 10 with the upper edge seal portion 12 unsealed is prepared, filled with a tomato stewed cooking sauce 30, and the upper edge seal. The part 12 may be heat-sealed and subjected to a retort treatment.

  Next, a method for producing a tomato stewed dish using the pouched food for microwave cooking according to the present invention will be described.

  First, the solid ingredients to be boiled in the tomato stewed cooking sauce 30 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, as shown in FIG. 3, after the pouch 10 is torn from the notch 15 outside the zipper part 13 of the pouched food 1 for microwave cooking, the zipper seal part 14 is excised, and then the zipper part 13 is opened. Then, the solid material 20 is put into the pouch 10 as indicated by an arrow. In this case, apart from the fact that the cleaning water of the solid ingredient 20 adheres to the solid ingredient 20 and enters the pouch 10, the water in the pouch 10 is different from the solid ingredient 20 for the purpose of adjusting the taste. It is preferable not to add. When water is added, the concentration of the sauce 30 for tomato stewed food that the solid ingredient 20 contacts in the pouch 10 may vary, and the seasoning of the solid ingredient 20 after microwave cooking may also vary. Because. It should be noted that, when the solid material 20 is input, a scraping sheet may be input into the pouch 10 as necessary.

  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 cooking by heating include microwave heating conditions preferably equivalent to 600 W × 3 minutes or more per 100 g total of the tomato stewed cooking sauce 30 filled in the pouch 10 and the solid ingredients 20 that have been charged. .

  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): If so, the maximum spacing of the solid ingredients in the direction of gravity) is between the depth β (31 (source surface) and 32 (the lowest position of the sauce or solid ingredients)) of the sauce for tomato stewed cooking: in other words, the direction of gravity The solid ingredient 20 is put into the pouch 10 so that the depth is preferably 1.2 times to 10 times, more preferably 2 times to 10 times. Thereby, the solid ingredient which is not immersed in the sauce 30 for stewed tomatoes can be ensured.

  In addition, the tomato stewed cooking sauce 30 and the solid ingredients 20 are directly heated by microwave cooking, and the zipper part is closed, so the tomato stewed cooking sauce 30 is also generated by the generated steam. And the solid ingredient 20 are heated by a 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 sauce 30 for tomato stewed cooking filled in the pouch 10 and the solid ingredients 20 that have been soaked and not soaked are appropriately cooked and cooked, and the food that looks and tastes delicious Can be made. Then, immediately after cooking, the upper end of the pouch 10 is torn open 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 immersed in the sauce 30 for tomato stewed cooking. If the solid ingredient 20 which is not done is entangled and mixed, the solid ingredient 20 which is not so colored can be colored in a color that seems to be delicious. 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 (Zucchini tomato stewed dish: 18% soluble solids)
First, 150 g of zucchini cut into a single mouthful (about 5 × 20 × 40 mm) was prepared as a solid ingredient to be put into the pouch.

  Next, ingredients of sauce composition for cooking tomato stew shown in Table 1 (namely, boiled tomato, tomato paste, onion (adding 5 parts rapeseed oil to 95 parts raw onion cut into 1 cm square, total mass 60 Part), sugar, rapeseed oil, chicken bouillon, processed starch (acetylated adipic acid cross-linked starch, manufactured by Nippon SC Co., Ltd., trade name “Colflo 67”), salt, garlic powder, oil-soluble paprika Dye, Shimizu) was mixed and heated in a pan and heated to a certain temperature (90 ° C.) to obtain a sauce for stewed tomato dishes.

Next, 150 g of the obtained sauce for stewed tomato dishes with a zipper of FIG. 1 having a steam release mechanism consisting of a weakened seal portion and a notch (pouch size: length 220 mm × width 140 mm × folding (gusset) 40 mm, material: (Pouch) Polyester / Polyamide / Unstretched polypropylene, (Zipper part) Polypropylene, Maximum sealable capacity: 820 mL) After filling and sealing, retort treatment (115 ° C., 15 minutes: 120 ° C. for 4 minutes as the heat treatment condition of the central part) Pouched food for microwave cooking, which was prepared by filling 150 g (150 mL) of tomato stewed cooking sauce that had undergone retort treatment in the pouch. The measured value of the viscosity of the filled tomato stewed cooking sauce was 7 Pa · s, the soluble solid content was 18%, and the a ^* value was 35. The pouch thickness was 0.7 cm.

  The zipper of the obtained microwave cooking pouched food was opened, 150 g of zucchini prepared in advance was added, and the zipper was closed again. The pouch thickness after introduction of zucchini was 5 cm. Next, the pouched food for cooking the microwave oven after putting the zucchini into the microwave oven was placed flat so that the steam release mechanism was on the upper surface. The depth of the sauce for tomato stewed food at this time is 1/4 of the space height in the pouch defined by the solid ingredients (that is, the space height in the pouch prescribed by the solid ingredients is for tomato stewed dishes) 4 times the depth of the source). This was cooked in a microwave oven (600 W × 5 minutes), the notch for taking out the pouch dish was opened, and the resulting unsealed portion was opened on a platter and mixed thoroughly.

  The obtained zucchini stewed tomato dish was very preferable because the zucchini flavor and the tomato flavor were in good harmony and had a favorable texture and flavor peculiar to zucchini. The zucchini cut surface in the tomato stewed dish was evenly colored and had a very favorable appearance, and the color tone of the sauce portion of the tomato stewed dish was an appropriate red color tone, which was preferable.

Example 2 (Zucchini tomato stewed dish: 23% soluble solids)
In Example 1, the amount of tomato paste was increased to 45 parts of the tomato stewed cooking sauce, and the increase was corrected by reducing the amount of fresh water in the same manner as in Example 1. A pouched food for cooking was obtained. The measured value of the viscosity of the sauce for tomato stewed food that had undergone the retort treatment was 10 Pa · s, the soluble solid content was 23%, and the a ^* value was 36. The pouch thickness was 0.7 cm.

  Next, the zipper of the pouched food for microwave cooking obtained as in Example 1 was opened, 150 g of zucchini was added, and the zipper was closed again. The pouch thickness after introduction of zucchini was 5 cm. Next, the pouched food for cooking in a microwave oven after putting zucchini was placed flat in the microwave oven so that the steam release mechanism was on the upper surface. In this case, the depth of the sauce for cooking tomato stewed through the retort processing is 1/4 of the space height in the pouch defined by the solid ingredients (that is, the space height in the pouch defined by the solid ingredients is 4 times the depth of sauce for stewed tomatoes). This was cooked in a microwave oven (600 W × 5 minutes), opened from the notch for taking out the pouch, opened from the resulting opening to a platter, and thoroughly mixed.

  The obtained zucchini stewed tomato dish was very preferable because the zucchini flavor and the tomato flavor were in good harmony and had a favorable texture and flavor peculiar to zucchini. In addition, the zucchini cut surface in the tomato stewed dish was evenly colored and had a very favorable appearance, and the color tone of the sauce portion of the tomato stewed dish was an appropriate red color tone, which was preferable.

Example 3 (Zucchini tomato stewed dish: 10% soluble solids)
Microwave cooking in the same manner as in Example 1 except that the amount of tomato paste in the sauce composition for stewed tomato sauce was reduced to 6 parts and the decrease was corrected by increasing the amount of fresh water. A pouched food was obtained. The measured values of the viscosity of the sauce for tomato stewed food that had undergone the retort treatment were 4 Pa · s, the soluble solid content was 18%, and the a ^* value was 33. The pouch thickness was 0.7 cm.

  The zipper of the microwave cooking pouched food obtained in the same manner as in Example 1 was opened, 150 g of zucchini was added, and the zipper was closed again. The pouch thickness after introduction of zucchini was 5 cm. Next, the pouched food for cooking in a microwave oven after putting zucchini was placed flat in the microwave oven so that the steam release mechanism was on the upper surface. In this case, the depth of the sauce for cooking tomato stewed through the retort processing is 1/4 of the space height in the pouch defined by the solid ingredients (that is, the space height in the pouch defined by the solid ingredients is 4 times the depth of sauce for stewed tomatoes). This was cooked in a microwave oven (600 W × 5 minutes), opened from the notch for taking out the pouch, opened from the resulting opening to a platter, and thoroughly mixed.

  The obtained zucchini stewed tomato dish was very preferable in which the flavor of zucchini and the flavor of tomato were in harmony. Moreover, there was a favorable texture and flavor peculiar to zucchini. In addition, the zucchini cut surface in the tomato stewed dish was evenly colored and had a very favorable appearance, and the color tone of the sauce portion of the tomato stewed dish was an appropriate red color tone, which was preferable.

Comparative Examples 1-3
In Examples 1 to 3, pouched foods for microwave cooking were obtained in the same manner as in Examples 1 to 3 except that no pigment was blended. The soluble solid content and a ^* value of the obtained sauce for stewed tomato dishes are as follows.
Comparative Example 1 (soluble solid content = 18%, a ^* value = 28)
Comparative Example 2 (soluble solid content = 23%, a ^* value = 29)
Comparative Example 3 (soluble solid content = 10%, a ^* value = 27)

Test example 1
Using the pouched food for microwave cooking of Examples 1 to 3 and Comparative Examples 1 to 3, a zucchini stewed dish of zucchini was obtained in the same manner as in Example 1, and the tomato was cooked thoroughly mixed by opening it on a large plate. The degree of coloring of the zucchini cut surface in the stewed dish and the color tone of the sauce portion of the tomato stewed dish were evaluated. The obtained results are shown in Table 2.

<Evaluation symbol for coloring degree of zucchini cut surface in tomato stew>
A It was colored evenly and had a very favorable appearance.
B Although there was a slightly light colored portion, there was no problem.
C There was a part with light coloring, and it was a somewhat unnatural appearance as a tomato stewed dish.
D There were many parts which were hardly colored, and it was unnatural appearance as a tomato stewed dish.

<Evaluation symbol of the color tone of the sauce portion of the tomato stew>
A Moderate red color tone is preferable.
B Slightly red color is weak, but there is no problem.
C Slightly red color tone, but no problem.
D The red color tone was too strong and the appearance was unnatural.

From the above test results, it can be seen that the higher the soluble solid content of the tomato stewed cooking sauce, that is, the higher the tomato concentration, the higher the a ^* value. And when a pigment | dye is mix | blended with the sauce for tomato stewed dishes and a ^* value is set to 30 or more, it turns out that the zucchini cut surface was colored favorably.

Test example 2
In Example 1, seven types of pouched food for microwave cooking were obtained in the same manner as in Example 1 except that the blending amount of the oil-soluble paprika pigment was changed to the range shown in the table.

  Using these seven types of pouched foods for cooking in a microwave oven, a zucchini tomato stewed dish was obtained in the same manner as in Example 1, and the dish was put on a large plate and thoroughly mixed to obtain a tomato stewed dish. The degree of coloring of the zucchini cut surface and the color tone of the sauce portion of the tomato stew dish were evaluated in the same manner as in Test Example 1. The obtained results are shown in Table 3.

From the test results shown in Table 3, if the a ^* value is 30 or more when a pigment is added to the sauce for stewed tomato cooking, the zucchini cut surface is colored, and if it is 45 or less, the color tone of the sauce portion of the tomato stewed dish is not good. It turns out that it does not turn red naturally.

Test example 3
In the sauce composition for tomato stewed dish of Example 2 and Example 3, the blending amount of the pigment was changed to the amount shown in Table 4, and the a ^* value of the sauce for tomato stewed dish after retort treatment was the same as in Example 1. Thus, a pouched food for microwave cooking was obtained. For these two types of pouched foods for cooking in a microwave oven and pouched foods for cooking in a microwave oven of Example 1, a zucchini tomato stewed dish was obtained in the same manner as in Test Example 1, and the tomato stewed dish was opened on a large plate. The degree of coloring of the zucchini cut surface and the color tone of the sauce portion of the tomato stewed dish were evaluated.

From the above test results, it is understood that the zucchini is more easily colored when the added amount of the dye is larger when the a ^* value is the same. On the other hand, if the amount of pigment added is too large and the a ^* value of the sauce for tomato stewed food exceeds 45, the color tone of the sauce for tomato stewed food becomes unnaturally red, so that a more effective zucchini coloring effect is obtained. It is understood that the soluble solid content of the sauce for cooking tomatoes is preferably 20 or less, and the a ^* value of the sauce for cooking tomatoes is preferably 30 or more by adding a pigment.

Example 4 (Zucchini tomato stewed dish: 18% soluble solids)
In Example 1, a pouched food for microwave cooking was obtained in the same manner as in Example 1 except that the oil-soluble paprika color was changed to a water-soluble paprika color. The measured value of the viscosity of the sauce for tomato stewed food that had undergone the retort treatment was 7 Pa · s, the soluble solid content was 18%, and the a ^* value was 34. The pouch thickness was 0.7 cm.

  In the same manner as in Example 1, the zipper of the pouched food for microwave cooking was opened, 150 g of zucchini was added, and the zipper was closed again. The pouch thickness after introduction of zucchini was 5 cm. Next, the pouched food for cooking the microwave oven after putting the zucchini into the microwave oven was placed flat so that the steam release mechanism was on the upper surface. In this case, the depth of the sauce for tomato sauce cooking is ¼ from the lower end to the upper end of the contents (that is, the space height in the pouch defined by the solid ingredients is the depth of the sauce for tomato sauce sauce). 4 times higher). This was cooked in a microwave oven (600 W × 5 minutes), opened from the notch for taking out the pouch, opened on a large plate, and thoroughly mixed.

  The obtained zucchini stewed tomato dish was very preferable in which the flavor of zucchini and the flavor of tomato were in harmony. Moreover, there was a favorable texture and flavor peculiar to zucchini. On the other hand, compared with Example 1 using oil-soluble paprika pigment, the zucchini cut surface in the tomato stewed dish is a slightly light colored part, but there is no problem, and the color tone of the sauce part of the tomato stewed dish is It was a favorable red tone.

Example 5 (Zucchini tomato stewed dish: 18% soluble solids)
In Example 1, a pouched food for cooking in a microwave oven was obtained in the same manner as in Example 1 except that the oil-soluble paprika pigment was changed to a red yeast rice pigment. The measured value of the viscosity of the sauce for tomato stewed food that had undergone the retort treatment was 7 Pa · s, the soluble solid content was 18%, and the a ^* value was 38. The pouch thickness was 0.7 cm.

  In the same manner as in Example 1, the zipper of the pouched food for microwave cooking was opened, 150 g of zucchini was added, and the zipper was closed again. The pouch thickness after introduction of zucchini was 5 cm. Next, the pouched food for cooking the microwave oven after putting the zucchini into the microwave oven was placed flat so that the steam release mechanism was on the upper surface. In this case, the depth of the sauce for tomato sauce cooking is ¼ from the lower end to the upper end of the contents (that is, the space height in the pouch defined by the solid ingredients is the depth of the sauce for tomato sauce sauce). 4 times higher). This was cooked in a microwave oven (600 W × 5 minutes), opened from the notch for taking out the pouch, opened on a large plate, and thoroughly mixed.

  The obtained zucchini stewed tomato dish was very preferable because the zucchini flavor and the tomato flavor were in good harmony and had a favorable texture and flavor peculiar to zucchini. In addition, the zucchini cut surface in the tomato stewed dish was evenly colored and had a very favorable appearance, and the color tone of the sauce portion of the tomato stewed dish was an appropriate red color tone, which was preferable.

Example 6 (Chicken tomato stewed dish: soluble solid content 18%)
First, as a solid ingredient to be put into a pouch, about 200 g of chicken breast meat cut into a single bite (about 3 cm square) was prepared.

Next, a pouched food for microwave cooking was obtained in the same manner as in Example 1 except that the processed starch was changed to wet heat-treated starch (manufactured by NSC Japan, "Novation 2300"). The measured value of the viscosity of the sauce for tomato stewed food that had undergone the retort treatment was 7 Pa · s, the soluble solid content was 18%, and the a ^* value was 35. The pouch thickness was 0.7 cm.

  Subsequently, the zipper of the pouched food for microwave cooking was opened, 200 g of chicken breast was added, and the zipper was closed again. The thickness of the pouch after pouring chicken breast meat was 4 cm. Next, the pouched food for cooking the microwave oven after pouring chicken breast into the microwave oven was placed flat so that the steam release mechanism was on the top surface. In this case, the depth of the sauce for stewed tomatoes is ½ from the lower end to the upper end of the contents (that is, the height in the pouch defined by the solid ingredients is the depth of the sauce for tomato stewed dishes). (2 times) high. This was cooked in a microwave (600 W x 7 minutes), opened from the notch for taking out the pouch and opened on a large plate, and the whole was mixed well.

  The chicken tomato stewed dish obtained was very preferable in which the flavor of chicken and the flavor of tomato were in good harmony, and the chicken had a favorable texture and flavor peculiar to chicken. Further, the chicken was colored evenly and had a very favorable appearance, and the color tone of the sauce portion of the tomato stewed dish was an appropriate red color tone, which was preferable.

Example 7 (Dish of eggplant tomato stew: soluble solid content 18%)
First, as a solid ingredient to be put into the pouch, 150 g of eggplant cut into a single mouthful (about 5 × 20 × 40 mm) was prepared.

Next, in the same manner as in Example 1, a pouched food for microwave cooking was obtained. The measured value of the viscosity of the sauce for tomato stewed food that had undergone the retort treatment was 7 Pa · s, the soluble solid content was 18%, and the a ^* value was 35. The pouch thickness was 0.7 cm.

  In the same manner as in Example 1, the zipper of the food for pouch filling for microwave cooking was opened, 150 g of eggplant was added, and the zipper was closed again. The pouch thickness after eggplant charging was 5 cm. Next, the pouched food for cooking the microwave oven after the eggplant was placed in the microwave oven was placed flat so that the steam release mechanism was on the upper surface. In this case, the depth of the sauce for tomato sauce cooking is ¼ from the lower end to the upper end of the contents (that is, the space height in the pouch defined by the solid ingredients is the depth of the sauce for tomato sauce sauce). 4 times higher). This was cooked in a microwave oven (600 W × 5 minutes), opened from the notch for taking out the pouch, opened on a large plate, and thoroughly mixed.

  The eggplant tomato stewed dish obtained was very preferable because the eggplant flavor and the tomato flavor were moderately harmonized, and the eggplant had a favorable texture and flavor. Moreover, the eggplant cut surface in the tomato stewed dish was evenly colored and had a very preferable appearance, and the color tone of the sauce portion of the tomato stewed dish was an appropriate red tone, which was preferable.

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 For tomato stew cooking Source 40 Explanation display 50 Flat plate

Claims (10)

The sauce for tomato stewed dishes is filled and sealed in the pouch, and then retort processed. The solid ingredients are put into the pouch and cooked in the microwave to cook the tomato stewed dishes. Food,
The pouch has a zipper part that serves as an inlet for solid ingredients and a steam release mechanism that discharges steam during cooking by a microwave oven,
L ^* a ^* b ^* a ^* value in the color system of the sauce for stewed tomato dishes is 30 to 45,
A pouched food for cooking in a microwave oven, characterized in that the sauce for tomato stewed cooking is filled and sealed in the pouch at a volume of 10 to 40% of the maximum sealable filling volume of the pouch. The pouched food for cooking in a microwave oven according to claim 1, wherein a red pigment is blended in the sauce for stewed tomato dishes so that the a ^* value of the sauce for stewed tomato dishes is 30 to 45.   The pouched food for cooking in a microwave oven according to claim 2, wherein the red pigment is a red potato pigment, a lac pigment, a cochineal pigment, a paprika pigment, a lycopene pigment, or a red pepper pigment.   The pouch-packed food for microwave cooking in any one of Claims 1-3 in which the sauce for tomato stewed dishes contains soluble solid content 9-20 mass%.   The viscosity of the sauce for tomato stewed dishes is 0.1-15 Pa.s, The pouched food for microwave cooking in any one of Claims 1-4.   The pouched food for microwave cooking according to any one of claims 1 to 5, which has an explanation display relating to microwave cooking.   The zipper part of the pouch constituting the pouch-packed food for cooking in a microwave oven according to any one of claims 1 to 6 is opened, and then the solid ingredients are put into the pouch from there to close the zipper part and heated in a microwave oven A method for producing a tomato stewed dish characterized by cooking.   The manufacturing method of Claim 7 which throws in the said solid ingredients in a pouch in the ratio of 0.1-5 mass parts with respect to 1 mass part of sauce for stewed tomato dishes.   When the pouch with the solid ingredients is put into a posture for cooking with a microwave oven, the height of the space inside the pouch defined by the input solid ingredients is 1 of the depth of the sauce for cooking tomato sauce The manufacturing method according to claim 7 or 8, wherein the solid ingredient is added so as to be 2 to 10 times.   The manufacturing method according to any one of claims 7 to 9, wherein microwave heating is performed for at least 600W x 3 minutes or more per 100 g of the tomato stewed cooking sauce filled in the pouch and the input solid ingredients.

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