JP7596075B2 - Method and kit for cooking wrapped foods in a microwave oven - Google Patents

Description

The present invention relates to a method and kit for cooking wrapped foods in a microwave oven.

A wrapped food is a food that has a filling and an outer skin that encases the filling. Known examples of wrapped foods include xiaolongbao, meat buns, dumplings, shumai, spring rolls, wonton, and ravioli. Wrapped foods may be cooked in a microwave before eating. When wrapped foods are frozen foods, they are usually cooked in a microwave before eating.

As a method for cooking wrapped foods in a microwave oven, for example, a method for cooking shumai in a microwave oven (Patent Document 1) is known.

Japanese Patent Application Publication No. 11-123054

When cooking wrapped foods in a microwave oven, the outer skin of the wrapped food may break. When the outer skin of wrapped foods is heated, it becomes pliable and is less likely to break. However, when cooking wrapped foods in a microwave oven, the ingredients heat up faster than the outer skin, so the steam generated from the ingredients passes through the outer skin before it becomes pliable, which is thought to cause the outer skin to break. This type of break in the outer skin is particularly likely to occur with wrapped foods such as xiaolongbao. This is because in xiaolongbao, the ingredients produce soup, so the ingredients tend to heat up faster than the outer skin, which makes it easier to generate steam that causes the outer skin to break.

The present invention aims to provide a method and kit for cooking wrapped foods in a microwave oven that can prevent the outer skin of the wrapped foods from breaking.

In order to solve the above problems, the present invention provides the following methods and kits.
[1] A method for cooking wrapped food in a microwave oven, comprising the steps of:
(a) preparing a foreskin food product;
(b) providing an aqueous solution containing sodium ions and chloride ions;
(c) adding the aqueous solution prepared in step (b) to the surface of the encasement food product prepared in step (a); and (d) cooking the encasement food product subjected to step (c) in a microwave oven.
[2] The method according to [1], wherein the amount of sodium chloride of the sodium ions and chloride ions contained in the aqueous solution prepared in step (b) is 0.4 mass% or more based on the mass of the aqueous solution prepared in step (b), and the amount of the aqueous solution added to the surface of the foreskin food in step (c) is 10 mass% or more based on the mass of the foreskin food prepared in step (a).
[3] The method according to [2], wherein the amount of the aqueous solution added to the surface of the foreskin food in step (c) is 45% by mass or less, based on the mass of the foreskin food prepared in step (a).
[4] The method according to any one of [1] to [3], comprising the steps of: in step (a), preparing two or more encasement foods; carrying out step (c) on each of the two or more encasement foods prepared in step (a); and in step (d), heating and cooking the two or more encasement foods subjected to step (c) in a microwave oven at once.
[5] The method according to any one of [1] to [4], wherein the wrapped food product prepared in step (a) is Xiaolongbao.
[6] The method according to any one of [1] to [5], wherein the wrapped food prepared in step (a) is a frozen food.
[7] A kit for cooking a pre-encapsulated food in a microwave oven, comprising a first container, a pre-encapsulated food contained in the first container, a second container, and contents contained in the second container, wherein the contents contained in the second container are an aqueous solution or a solid thereof containing sodium ions and chloride ions.
[8] The kit described in [7], wherein the sodium chloride equivalent amount of sodium ions and chloride ions contained in the aqueous solution is 0.4 mass% or more based on the mass of the aqueous solution, and the amount of contents contained in the second container is 10 mass% or more based on the mass of the prep food contained in the first container.
[9] The kit described in [8], wherein the amount of contents contained in the second container is 45% by mass or less, based on the mass of the unwrapped food contained in the first container.
[10] The kit according to any one of [7] to [9], wherein two or more wrapped food products are contained in the first container.
[11] The kit described in any one of [7] to [10], wherein the wrapped food contained in the first container is a Xiaolongbao.
[12] The kit according to any one of [7] to [11], wherein the pre-packaged food contained in the first container is a frozen food.

The present invention provides a method and kit for cooking a wrapped food in a microwave oven, which can prevent the outer skin of the wrapped food from breaking.

FIG. 1 is a plan view of a kit according to a first embodiment of the present invention. FIG. 2 is a cross-sectional view taken along line AA of FIG. FIG. 3 is a plan view of a kit according to a second embodiment of the present invention. FIG. 4 is a cross-sectional view taken along line BB of FIG.

<Method for cooking foreskin foods in a microwave oven>
The present invention relates to a method for cooking wrapped food products in a microwave oven.

The method of the present invention comprises the steps of:
The following steps:
(a) preparing a foreskin food product;
(b) providing an aqueous solution containing sodium ions and chloride ions;
(c) adding the aqueous solution prepared in step (b) to the surface of the foreskin food prepared in step (a); and (d) cooking the foreskin food subjected to step (c) in a microwave oven.

The order in which steps (a) and (b) are performed is not particularly limited. Step (a) may be performed after step (b), before step (b), or simultaneously with step (b). Step (c) is performed after steps (a) and (b), and step (d) is performed after step (c).

In step (c), an aqueous solution containing sodium ions and chloride ions is added to the surface of the encased food, so that sodium ions, chloride ions, and moisture are added to the outer skin of the encased food. Then, in step (d), the encased food subjected to step (c) is cooked in a microwave oven, so that the outer skin of the encased food can be prevented from breaking. This effect is thought to be due to the combined contribution of the sodium ions, chloride ions, and moisture added to the outer skin of the encased food. That is, it is thought that the sodium ions, chloride ions, and moisture added to the outer skin of the encased food make it easier to heat the outer skin when cooking the encased food in a microwave oven, and that the outer skin is more likely to become flexible. Therefore, it is thought that the ingredients are heated faster than the outer skin, and that it is possible to prevent the steam generated from the ingredients from passing through the outer skin before it becomes flexible, which can prevent the outer skin from breaking.

Each step is explained below.

<Step (a)>
Step (a) is a step of preparing a foreskin food product.

Wrapped foods are foods that have ingredients and an outer skin that wraps the ingredients. Examples of wrapped foods include xiaolongbao, meat buns, dumplings, shumai, spring rolls, wontons, ravioli, etc.

The method of the present invention is particularly useful for Xiao Long Bao, the outer skin of which is prone to tearing when cooked in a microwave oven. Therefore, the wrapped food product is preferably Xiao Long Bao.

The ingredients can be appropriately selected depending on the type of foreskin food. The ingredients usually include minced meat. The raw material for the minced meat is not particularly limited as long as it is meat. Examples of the meat include livestock meat and fish meat, and preferably livestock meat. Examples of the livestock meat include meat of birds (poultry) such as chicken and duck, and meat of mammals (livestock) such as cow, pig, horse, sheep, and rabbit, and preferably chicken, pork, beef, etc. As the raw material for the minced meat, one type of meat may be used alone, or two or more types of meat may be used in combination. The minced meat can be prepared according to a conventional method. The minced meat can be prepared, for example, by shredding the meat with a meat chopper, meat grinder, etc.

The ingredients may contain ingredients other than minced meat. The ingredients may contain one type of ingredient other than minced meat, or two or more types. Examples of ingredients other than minced meat include vegetables such as Chinese cabbage and onions, mushrooms such as shiitake mushrooms, seafood such as shrimp, scallops, and shark fin, and granular or fibrous vegetable protein used as a meat substitute. If the wrapped food is a xiaolongbao, the ingredients may be mixed with jelly made by solidifying soup with gelatin or the like.

The ingredients may contain food additives such as fats and oils, seasonings, and binders. The ingredients may contain one type of food additive, or two or more types. Examples of fats and oils include vegetable fats and oils such as salad oil, corn oil, soybean oil, sesame oil, rapeseed oil, rice oil, safflower oil, cottonseed oil, sunflower oil, perilla oil, olive oil, coconut oil, peanut oil, almond oil, avocado oil, cocoa butter, peanut butter, and palm oil; and animal fats and oils such as fish oil, beef tallow, lard, and milk fat. Examples of seasonings include salt, sugars (glucose, fructose, sucrose, lactose, dextrin, etc.), powders or extracts of vegetables (carrots, onions, celery, Chinese cabbage, cabbage, etc.), powders or extracts of seaweed (kelp, wakame, etc.), powders or extracts of mushrooms (matsutake, shiitake, shimeji, etc.), powders or extracts of seafood (bonito, mackerel, horse mackerel, sardines, shrimp, scallops, oysters, etc.), powders or extracts of meat (beef, pork, chicken, etc.), soy sauce, mirin, sake, yeast extract, umami seasonings (amino acid seasonings, nucleic acid seasonings, etc.), sweeteners, acidulants, spices, etc. Examples of binders include those commonly used in minced meat processed foods, such as eggs, bread crumbs, vegetable protein powders, starch, modified starch, etc. Other common food additives include, for example, emulsifiers (glycerin fatty acid esters, sucrose fatty acid esters, saponin, lecithin, etc.), manufacturing agents (phosphates, silicon dioxide, etc.), preservatives (benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, ε-polylysine, etc.), antioxidants (ascorbic acid, erythorbic acid, catechin, etc.), fungicides (thiabenzoxol, fludioxonil, etc.), colorants (annatto pigment, turmeric pigment, gardenia pigment, etc.), flavorings (synthetic flavors such as ethyl acetoacetate and anisaldehyde, natural flavors such as squid, shrimp, crab, etc.), etc.

The outer skin contains a powdered raw material. Examples of the powdered raw material include flour and starch. The powdered raw material may contain both flour and starch, or may contain only one of them.

The cereal flour may be used alone or in combination of two or more kinds. Examples of cereal flour include wheat flour, barley flour, rice flour, glutinous rice flour, etc., but wheat flour is preferred. Examples of wheat flour include weak flour, medium strength flour, strong flour, durum flour, etc.

Starches may be used alone or in combination of two or more. Examples of starches include unmodified starches and modified starches. Examples of unmodified starches include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch. Examples of modified starches include starches obtained by subjecting unmodified starches to one or more treatments selected from oil processing, gelatinization, etherification, esterification, cross-linking, oxidation, and the like.

Starch is starch isolated from plants such as wheat, and is distinct from the starch components contained in cereal flours such as wheat flour. When a wrapped food is cooked in a microwave oven, the starch and/or the starch components contained in the cereal flour are gelatinized, which tends to make the outer skin of the wrapped food pliable.

Wrapped foods can be produced according to conventional methods. For example, wrapped foods can be produced by producing dough from raw materials including wheat flour, starch, water, glutinous rice flour, rice flour, fats and oils, thickeners, proteins, sugars, etc., cutting the dough into the desired shape to produce the shell, wrapping the ingredients in the shell, and then cooking the resulting product.

The amount of starch contained in the dough raw materials is usually 0 parts by mass to 100 parts by mass, preferably 30 parts by mass to 60 parts by mass, per 100 parts by mass of wheat flour. The amount of water contained in the dough raw materials is usually 30 parts by mass to 100 parts by mass, preferably 35 parts by mass to 60 parts by mass, per 100 parts by mass of wheat flour. The amount of glutinous rice flour contained in the dough raw materials is usually 0 parts by mass to 100 parts by mass, preferably 10 parts by mass to 50 parts by mass, per 100 parts by mass of wheat flour. The amount of rice flour contained in the dough raw materials is usually 0 parts by mass to 100 parts by mass, preferably 10 parts by mass to 50 parts by mass, per 100 parts by mass of wheat flour. The amount of oils and fats contained in the dough raw materials is usually 0 parts by mass to 10 parts by mass, preferably 0 parts by mass to 5 parts by mass, per 100 parts by mass of wheat flour. The amount of thickener contained in the dough ingredients is usually 0 to 3 parts by mass, preferably 0 to 2 parts by mass, per 100 parts by mass of wheat flour. The amount of protein contained in the dough ingredients is usually 0 to 3 parts by mass, preferably 0 to 2 parts by mass, per 100 parts by mass of wheat flour. The amount of sugar contained in the dough ingredients is usually 0 to 20 parts by mass, preferably 0.5 to 5 parts by mass, per 100 parts by mass of wheat flour.

In the case of Xiaolongbao, the amount of starch contained in the dough ingredients is usually 34 parts by mass or more and 60 parts by mass or less per 100 parts by mass of wheat flour, the amount of water contained in the dough ingredients is usually 30 parts by mass or more and 60 parts by mass or less per 100 parts by mass of wheat flour, the amount of glutinous flour contained in the dough ingredients is usually 0 parts by mass or more and 30 parts by mass or less per 100 parts by mass of wheat flour, the amount of rice flour contained in the dough ingredients is usually 0 parts by mass or more and 30 parts by mass or less per 100 parts by mass of wheat flour, the amount of oil contained in the dough ingredients is usually 0 parts by mass or more and 10 parts by mass or less per 100 parts by mass of wheat flour, the amount of thickener contained in the dough ingredients is usually 0 parts by mass or more and 2 parts by mass or less per 100 parts by mass of wheat flour, the amount of protein contained in the dough ingredients is usually 0 parts by mass or more and 2 parts by mass or less per 100 parts by mass of wheat flour, and the amount of sugar contained in the dough ingredients is usually 0 parts by mass or more and 5 parts by mass or less per 100 parts by mass of wheat flour.

The mass of each prepouched food is usually 10 g to 200 g, preferably 15 g to 50 g, the mass of the filling material per prepouched food is usually 3 g to 100 g, preferably 10 g to 35 g, and the mass of the outer shell per prepouched food is usually 7 g to 150 g, preferably 4 g to 30 g.

In the case of Xiaolongbao, the mass of each Xiaolongbao is usually 15g or more and 50g or less, the mass of the filling per Xiaolongbao is usually 10g or more and 35g or less, and the mass of the outer skin per wrapped food is usually 4g or more and 30g or less.

Examples of cooking include steaming, baking, and deep-frying. Cooking can be performed using cooking equipment such as a steamer, oven, convection oven, steam convection oven, and fryer. In cooking, the heating temperature is usually 75°C to 180°C, preferably 80°C to 100°C, and the heating time is usually 1 minute to 90 minutes, preferably 3 minutes to 20 minutes. Fermentation treatment may be performed before cooking. Fermentation treatment can be performed as necessary, for example, when preparing the outer skin, after wrapping the ingredients in the outer skin and before cooking, etc. In the fermentation treatment, the temperature is usually 5°C to 60°C, preferably 30°C to 55°C, the relative humidity is usually 20% to 100%, preferably 40% to 80%, and the treatment time is usually 30 minutes to 90 minutes, preferably 30 minutes to 80 minutes.

The wrapped food is preferably a frozen food. Frozen foods can be produced by wrapping ingredients in the wrappers, cooking them, and then rapidly freezing them at low temperatures. Frozen foods are usually stored at temperatures below -15°C, preferably below -18°C, from production to sale. Thus, frozen foods are eaten after being cooked in a microwave oven.

Frozen foods generally include frozen foods to be consumed without heating, frozen foods to be consumed after heating (heated immediately before freezing), frozen foods to be consumed after heating (not heated immediately before freezing), deli products, semi-finished deli products, etc. According to the standards set forth in the Food Sanitation Act, frozen foods to be consumed without heating refer to frozen foods that have been manufactured or processed and frozen and do not require heating before consumption, frozen foods to be consumed after heating (heated immediately before freezing) refer to frozen foods to be consumed after heating (frozen foods that have been manufactured or processed and frozen, other than frozen foods to be consumed without heating) and heated immediately before freezing, and frozen foods to be consumed after heating (not heated immediately before freezing) refer to frozen foods to be consumed after heating (frozen foods that have been manufactured or processed and frozen, other than frozen foods to be consumed without heating) and other than heated immediately before freezing. A semi-finished deli is a product that has not yet undergone the final heating process to be finished as a deli product, and is a processed food that is manufactured on the assumption that it will be cooked relatively simply by baking or frying before being eaten. A finished deli is a product that has undergone the final heating process to be finished as a deli product, and heating before eating may or may not be necessary.

Foreskin foods as frozen foods fall under the category of frozen foods to be consumed after heating (heated immediately before freezing).

<Step (b)>
Step (b) is a step of preparing an aqueous solution containing sodium ions and chloride ions.

The source of the sodium ions contained in the aqueous solution is not particularly limited. Examples of sources of sodium ions contained in the aqueous solution include sodium chloride, sodium glutamate, sodium ascorbate, sodium carbonate, sodium phosphate, sodium inosinate, sodium guanylate, etc., with sodium chloride being preferred. The source of sodium ions contained in the aqueous solution may be one type or two or more types.

The source of the chloride ions contained in the aqueous solution is not particularly limited. Examples of sources of chloride ions contained in the aqueous solution include sodium chloride, potassium chloride, calcium chloride, magnesium chloride, etc., with sodium chloride being preferred. The source of chloride ions contained in the aqueous solution may be one type or two or more types.

An aqueous solution containing sodium ions and chloride ions can be produced by dissolving a source of sodium ions and a source of chloride ions in water.

The aqueous solution containing sodium ions and chloride ions may contain other ingredients in addition to sodium ions and chloride ions. The other ingredients can be appropriately selected from those generally used as seasoning ingredients. Examples of other ingredients include sugars (e.g., sugar, glucose, dextrin, trehalose, etc.), proteins (e.g., soy protein, milk protein, egg protein, etc.), processed starch, vegetable extracts, animal extracts, spices, alcoholic beverages, amino acids, vitamins, thickening polysaccharides, oils and fats (e.g., flavor oils, chili oil, etc.), etc.

From the viewpoint of more effectively preventing the breakage of the outer skin of the foreskin food in step (d), the amount of sodium chloride of the sodium ions and chloride ions contained in the aqueous solution is preferably 0.4% by mass or more, more preferably 0.5% by mass or more, even more preferably 0.6% by mass or more, even more preferably 0.7% by mass or more, even more preferably 0.8% by mass or more, even more preferably 0.9% by mass or more, even more preferably 1.0% by mass or more, even more preferably 1.1% by mass or more, even more preferably 1.2% by mass or more, even more preferably 1.3% by mass or more, even more preferably 1.4% by mass or more, and even more preferably 1.5% by mass or more, based on the mass of the aqueous solution.

The sodium chloride equivalent amount of sodium ions and chloride ions contained in the aqueous solution means the maximum amount of sodium chloride that can be formed from the sodium ions and chloride ions contained in the aqueous solution. If the amounts of sodium ions and chloride ions contained in the aqueous solution are _M1 (moles) and _M2 (moles), respectively, when _M1 > _M2 , the maximum amount of sodium chloride that can be formed is _M2 (moles), when _M1 < _M2 , the maximum amount of sodium chloride that can be formed is _M1 (moles), and when _M1 = _M2, the maximum amount of sodium chloride that can be formed is _M1 (= _M2 ) (moles).

The sodium chloride equivalent amount of sodium ions and chloride ions contained in the aqueous solution is calculated from the amount of sodium ions and chloride ions contained in the aqueous solution.

When the composition of the aqueous solution is known, the amount of sodium ions and chloride ions contained in the aqueous solution is calculated based on the composition of the aqueous solution.

When the composition of the aqueous solution is unknown, the amount of sodium ions and chloride ions contained in the aqueous solution is measured using a method commonly used in food analysis. Commercially available measuring instruments may be used for the measurement. Methods for measuring sodium ions include, for example, the ion electrode method, atomic absorption spectrometry, and flame photometry, of which atomic absorption spectrometry is preferred. Methods for measuring chloride ions include, for example, precipitation titration (Mohr method), potentiometric titration, coulometric titration, ion electrode method, and Volhardt method, of which Volhardt method is preferred.

The sodium chloride equivalent amount of the sodium ions and chloride ions contained in the aqueous solution being within the above ranges based on the mass of the aqueous solution means that the amounts of sodium ions and chloride ions contained in the aqueous solution are within the ranges shown in the table below based on the mass of the aqueous solution. For example, the sodium chloride equivalent amount of the sodium ions and chloride ions contained in the aqueous solution being 0.4 mass% or more based on the mass of the aqueous solution means that the amount of sodium ions contained in the aqueous solution is 0.16 mass% or more based on the mass of the aqueous solution, and the amount of chloride ions contained in the aqueous solution is 0.24 mass% or more based on the mass of the aqueous solution.

<Step (c)>
Step (c) is a step of adding the aqueous solution prepared in step (b) to the surface of the wrapped food product prepared in step (a).

From the viewpoint of more effectively preventing the breakage of the outer skin of the foreskin food in step (d), the amount of the aqueous solution added to the surface of the foreskin food in step (c) is preferably 10% by mass or more, more preferably 11% by mass or more, even more preferably 12% by mass or more, even more preferably 13% by mass or more, even more preferably 14% by mass or more, even more preferably 15% by mass or more, even more preferably 16% by mass or more, even more preferably 17% by mass or more, even more preferably 18% by mass or more, even more preferably 19% by mass or more, and even more preferably 20% by mass or more, based on the mass of the foreskin food prepared in step (a). Note that the "amount of the aqueous solution added to the surface of the foreskin food in step (c)" is the amount of the aqueous solution added per foreskin food, and is specified based on the mass of one foreskin food.

By adjusting the amount of sodium chloride of the sodium ions and chloride ions contained in the aqueous solution prepared in step (b) and the amount of the aqueous solution added to the surface of the foreskin food in step (c), it is possible to adjust the amount of sodium chloride of the sodium ions and chloride ions added to the surface of the foreskin food in step (c), thereby effectively preventing the breakage of the outer skin of the foreskin food in step (d). For example, when the amount of sodium chloride of the sodium ions and chloride ions contained in the aqueous solution prepared in step (b) is 0.4% by mass or more based on the mass of the aqueous solution prepared in step (b) and the amount of the aqueous solution added to the surface of the foreskin food in step (c) is 10% by mass or more based on the mass of the foreskin food prepared in step (a), the amount of sodium chloride of the sodium ions and chloride ions added to the surface of the foreskin food in step (c) is 0.04% by mass or more based on the mass of the foreskin food prepared in step (a).

From the viewpoint of more effectively preventing the breakage of the outer skin of the foreskin food in step (d), the amount of sodium chloride of the sodium ions and chloride ions added to the surface of the foreskin food in step (c) is, based on the mass of the foreskin food prepared in step (a), preferably 0.05% by mass or more, more preferably 0.06% by mass or more, even more preferably 0.07% by mass or more, even more preferably 0.08% by mass or more, even more preferably 0.09% by mass or more, even more preferably 0.1% by mass or more, even more preferably 0.11% by mass or more, even more preferably 0.12% by mass or more, even more preferably 0.13% by mass or more, even more preferably 0.14% by mass or more, even more preferably 0.15% by mass or more, even more preferably 0.16% by mass or more, even more preferably 0.17% by mass or more, even more preferably 0.18% by mass or more, even more preferably 0.19% by mass or more, and even more preferably 0.2% by mass or more. In addition, the "sodium chloride equivalent amount of sodium ions and chloride ions added to the surface of the foreskin food in step (c)" is the sodium chloride equivalent amount of sodium ions and chloride ions added per one foreskin food, and is specified based on the mass of one foreskin food.

The upper limit of the sodium chloride equivalent amount of the sodium ions and chloride ions added to the surface of the foreskin food in step (c) is not particularly limited. Considering the production cost, the effect on the taste of the foreskin food, etc., the sodium chloride equivalent amount of the sodium ions and chloride ions added to the surface of the foreskin food in step (c) is preferably 1.4 mass% or less, more preferably 1.2 mass% or less, even more preferably 1.0 mass% or less, even more preferably 0.8 mass% or less, even more preferably 0.6 mass% or less, and even more preferably 0.4 mass% or less, based on the mass of the foreskin food prepared in step (a).

The larger the amount of the aqueous solution added to the surface of the foreskin food in step (c), the larger the amount of sodium chloride of the sodium ions and chloride ions added to the surface of the foreskin food in step (c) in terms of sodium chloride, and the more effectively the breaking of the outer skin of the foreskin food can be prevented in step (d). However, if the amount of the aqueous solution added to the surface of the foreskin food in step (c) is too large, the amount of water added to the surface of the foreskin food in step (c) becomes too large, and there is a risk that the breaking of the outer skin of the foreskin food in step (d) cannot be prevented. Therefore, from the viewpoint of more effectively preventing the breaking of the outer skin of the foreskin food in step (d), the amount of the aqueous solution added to the surface of the foreskin food in step (c) is preferably 45% by mass or less, more preferably 40% by mass or less, even more preferably 35% by mass or less, even more preferably 30% by mass or less, even more preferably 25% by mass or less, and even more preferably 20% by mass or less, based on the mass of the foreskin food prepared in step (a).

<Step (d)>
Step (d) is a step of cooking the wrapped food product subjected to step (c) in a microwave oven.

Cooking in a microwave oven is usually carried out so that the core temperature of the encasement food is between 20°C and 100°C, preferably between 45°C and 90°C. The output of the microwave oven is usually between 500W and 1800W, preferably between 500W and 1000W. The cooking time in a microwave oven can be adjusted appropriately according to the number of encasement foods to be cooked in the microwave oven at one time. For example, when one encasement food is cooked in the microwave oven at one time, the cooking time in the microwave oven is usually between 10 seconds and 150 seconds, preferably between 30 seconds and 50 seconds, and when four encasement foods are cooked in the microwave oven at one time, the cooking time in the microwave oven is usually between 30 seconds and 420 seconds, preferably between 100 seconds and 110 seconds.

The number of the foreskin foods prepared in step (a) may be one, or may be two or more (e.g., two, three, four, etc.). When the number of the foreskin foods prepared in step (a) is two or more, step (c) is carried out for each of the foreskin foods. When the number of the foreskin foods prepared in step (a) is two or more, in step (d), two or more of the foreskin foods provided in step (c) may be cooked in a microwave oven at the same time, or two or more of the foreskin foods provided in step (c) may be cooked in a microwave oven separately. Regardless of the number of the foreskin foods cooked in a microwave oven at the same time, the outer skin of the foreskin foods can be prevented from breaking during cooking in a microwave oven.

Generally, when two or more pieces of encased food are cooked at once in a microwave oven, the temperature of the encased food is likely to be uneven, and the outer skin of the encased food is likely to break. In this regard, according to the method of the present invention, even when two or more pieces of encased food are cooked at once in a microwave oven, the outer skin of the encased food can be effectively prevented from breaking. Therefore, the method of the present invention is particularly useful when two or more (e.g., two, three, four, etc.) encased foods are cooked at once in a microwave oven.

<A kit for cooking foreskin foods in a microwave oven>
The present invention relates to a kit for cooking wrapped food in a microwave oven. Hereinafter, an embodiment of the kit of the present invention will be described with reference to the drawings.

First Embodiment
A kit 1A according to a first embodiment of the present invention will be described below with reference to Figures 1 and 2. Figure 1 is a plan view of the kit 1A, and Figure 2 is a cross-sectional view taken along line AA in Figure 1.

As shown in Figs. 1 and 2, the kit 1A includes a first container 10A, a pre-packaged food product 20 contained in the first container 10A, a second container 30, and a content 40 contained in the second container 30. The kit 1A may be packaged in a packaging bag (not shown).

As shown in Figures 1 and 2, the first container 10A has a bottom wall portion 11A, a peripheral wall portion 12A that rises from the periphery of the bottom wall portion 11A to form a recess 14A, and a flange portion 13A that extends outward from the upper end of the peripheral wall portion 12A. The flange portion 13A is formed continuously so as to surround the opening of the recess 14A. It is preferable that the bottom wall portion 11A, the peripheral wall portion 12A, and the flange portion 13A are integrally molded. Examples of molding methods include injection molding, press molding, vacuum molding, and compressed air molding.

The material of the first container 10A can be appropriately selected from known materials for food containers. The material of the first container is preferably water resistant. When the wrapped food 20 is to be cooked in a microwave oven while contained in the first container 10A, the material of the first container 10A is preferably microwave transparent and heat resistant enough to withstand microwave heating. Examples of materials for the first container 10A include synthetic resins such as polyethylene, polypropylene, polyethylene terephthalate, and polystyrene.

1 and 2, the wrapped food 20 has an ingredient 21 and an outer skin 22 that wraps the ingredient 21, and is placed on the bottom surface of the recess 14A and contained in the first container 10A. In this embodiment, four wrapped foods 20 are contained in the first container 10A, but the number of wrapped foods 20 contained in the first container 10A can be changed as appropriate. The number of wrapped foods 20 contained in the first container 10A may be, for example, one, two, three, etc. In addition, the size of the recess 14A can be changed as appropriate depending on the number, size, etc. of the wrapped foods 20 contained in the first container 10A.

The pre-wrapped food 20 may be contained in the first container 10A while being contained in a separate container. For example, four pre-wrapped food items 20 may be contained in the first container 10A while being contained in separate containers (e.g., paper, silicone, or paper cups with silicone coating on one or both sides).

The encasement food product 20 corresponds to the encasement food product prepared in step (a) of the method of the present invention. Therefore, the description of step (a) of the method of the present invention applies to the encasement food product 20.

The second container 30 is not particularly limited as long as it is capable of containing a liquid in a sealed state and the contained liquid can be removed. Examples of the second container 30 include a packaging bag (e.g., a three-sided bag), a tube with a cap, a bottle with a cap, etc.

As shown in Figs. 1 and 2, the second container 30 contains the contents 40. The contents 40 are an aqueous solution containing sodium ions and chloride ions or a solidified product thereof. The solidified product of the aqueous solution is a solidified product formed by subjecting the aqueous solution to a temperature below its freezing point and solidifying the aqueous solution. When the foreskin food 20 is a frozen food, the kit 1A is stored in a frozen state, and therefore the contents 40 is usually a solidified product of the aqueous solution.

Content 40 (if content 40 is a coagulated aqueous solution, the aqueous solution obtained by thawing) corresponds to the aqueous solution prepared in step (b) of the method of the present invention. Therefore, the description of step (b) of the method of the present invention applies to content 40, unless otherwise specified.

The contained material 40 (if the contained material 40 is a coagulated solution, the aqueous solution obtained by thawing) is used in step (c) of the method of the present invention. Therefore, unless otherwise specified, the explanation regarding step (c) of the method of the present invention applies to the contained material 40. In applying this, "the amount of the aqueous solution added to the surface of the foreskin food in step (c)" is read as "the amount of the contained material 40 contained in the second container 30", and "based on the mass of the foreskin food prepared in step (a)" is read as "based on the mass of the foreskin food 20 contained in the first container 10A". When the number of the encased foods 20 contained in the first container 10A is one, the "mass of the encased foods 20 contained in the first container 10A" means the mass of the one encased food 20, and when the number of the encased foods 20 contained in the first container 10A is two or more, the "mass of the encased foods 20 contained in the first container 10A" means the total mass of the two encased foods 20.

As shown in FIG. 1 and FIG. 2, the kit 1A further includes a lid 50A that seals the opening of the recess 14A. The lid 50A can be detachably attached to the first container 10A. The lid 50A may be included in the kit 1A in a state where it is attached to the first container 10A, or may be included in the kit 1A in a state where it is detached from the first container 10A. The material of the lid 50A is preferably microwave transparent and heat resistant to microwave heating. Examples of the material of the lid 50A include synthetic resins such as polyethylene, polypropylene, polyethylene terephthalate, and polystyrene. The lid 50A may be a film that is peelably bonded to the flange portion 13A of the first container 10A. Examples of such films include synthetic resin films such as packaging wrap. The film can be peelably bonded to the flange portion 13A of the first container 10A by a known bonding method such as fusion or adhesive. The lid 50A is an optional component, and the kit 1A does not necessarily have to include the lid 50A.

The kit 1A can be used to carry out the method of the present invention. That is, the method of the present invention can be carried out by opening the second container 30, adding the contents 40 contained in the second container 30 (if the contents 40 are a coagulated solution, the aqueous solution obtained by thawing) to the surface of the foreskin food 20 contained in the first container 10A, and then cooking the foreskin food 20 in a microwave oven. The foreskin food 20 may be cooked in a microwave oven while contained in the first container 10A, or may be cooked in a microwave oven while contained in another container, but from the viewpoint of ease of cooking, it is preferable to cook the foreskin food 20 in a microwave oven while contained in the first container 10A.

Second Embodiment
A kit 1B according to a second embodiment of the present invention will be described below with reference to Figures 3 and 4. Figure 3 is a plan view of the kit 1B, and Figure 4 is a cross-sectional view taken along line BB in Figure 3.

As shown in Figs. 3 and 4, kit 1B includes a first container 10B, a pre-packaged food product 20 contained in first container 10B, a second container 30, and a content 40 contained in second container 30. Kit 1B may be packaged in a packaging bag (not shown).

In kit 1B, the same components as those in kit 1A (the wrapped food 20, the second container 30, and the contents 40) are given the same reference numerals as those in kit 1A, and the explanation for kit 1A applies unless otherwise specified.

As shown in Figures 3 and 4, the first container 10B includes multiple container elements 100B. In this embodiment, the number of container elements 100B is four, but the number of container elements 100B can be changed as appropriate depending on the number of wrapped foods 20 to be contained in the first container 10B, etc.

As shown in Figures 3 and 4, each of the multiple container elements 100B has a bottom wall portion 101B, a peripheral wall portion 102B that rises from the periphery of the bottom wall portion 101B to form a recess 104B, and a flange portion 103B that extends outward from the upper end of the peripheral wall portion 102B. The flange portion 103B is formed continuously so as to surround the opening of the recess 104B. It is preferable that the bottom wall portion 101B, the peripheral wall portion 102B, and the flange portion 103B are integrally molded. Examples of molding methods include injection molding, press molding, vacuum molding, and pressure molding.

As shown in Figures 3 and 4, the flange portions 103B of adjacent container elements 100B are connected to each other. It is preferable that the flange portions 103B of adjacent container elements 100B are integrally formed so as to be separable from each other.

The material of the first container 10B can be appropriately selected from known materials for food containers. The explanation regarding the material of the first container 10A also applies to the material of the first container 10B.

As shown in Figs. 3 and 4, the encased food 20 is contained in the first container 10B in a state in which it is placed on the bottom surface of the recess 104B. In this embodiment, one encased food 20 is contained in the first container 10B in a state in which it is placed on the bottom surface of one recess 104B, but the number of encased foods 20 contained in one recess 104B and the total number of encased foods 20 contained in the first container 10B can be changed as appropriate. In addition, the number and size of one recess 104B can be changed as appropriate depending on the number and size of the encased foods 20 contained in one recess 104B, the total number of encased foods 20 contained in the first container 10B, etc.

As shown in FIG. 3 and FIG. 4, the kit 1B further includes a lid 50B that seals the opening of the recess 104B. The lid 50B can be removably attached to the first container 10B. The lid 50B may be included in the kit 1B in a state where it is attached to the first container 10B, or may be included in the kit 1B in a state where it is detached from the first container 10B. The material of the lid 50B is preferably microwave transparent and heat resistant to microwave heating. Examples of the material of the lid 50B include synthetic resins such as polyethylene, polypropylene, polyethylene terephthalate, and polystyrene. The lid 50B may be a film that is peelably bonded to the flange portion 103B of the first container 10B. Examples of such films include synthetic resin films such as packaging wrap. The film can be peelably bonded to the flange portion 103B of the first container 10B by a known bonding method such as fusion or adhesive. The lid 50B is an optional component, and the kit 1B does not have to include the lid 50B.

The kit 1B can be used to carry out the method of the present invention. That is, the method of the present invention can be carried out by opening the second container 30, adding the contents 40 contained in the second container 30 (if the contents 40 are a coagulated solution, the aqueous solution obtained by thawing) to the surface of the foreskin food 20 contained in the first container 10B, and then cooking the foreskin food 20 in a microwave oven. The foreskin food 20 may be cooked in a microwave oven while contained in the first container 10B, or may be cooked in a microwave oven while contained in another container, but from the viewpoint of ease of cooking, it is preferable to cook the foreskin food 20 in a microwave oven while contained in the first container 10B.

<Production Example>
The ingredients and manufacturing method of frozen Xiaolongbao are as follows:
<Ingredients for Xiaolongbao>
The filling was prepared by mixing 53% by mass of ground pork and chicken, 17% by mass of chicken and pork soup, 13% by mass of onion, 5% by mass of lard, 2.5% by mass of soy sauce, 2.3% by mass of sugar, 2% by mass of ginger, 2% by mass of bread crumbs, 1% by mass of starch, 0.3% by mass of powdered soy protein, 0.6% by mass of salt, 1.1% by mass of seasonings (amino acids, etc.) and 0.2% by mass of sesame oil.
50% by mass of wheat flour, 15% by mass of modified starch, 2% by mass of edible oil and fat, 1% by mass of trehalose, a trace amount of a thickener, and 32% by mass of water were mixed to prepare the dough for the outer skin.

<Shaping and heating Xiaolongbao>
The prepared ingredients and dough were formed into the shape of Xiaolongbao using a filling machine. The filling machine used is a molding machine that rolls the skin into a cylindrical shape and forms the shape of Xiaolongbao with the ingredients in the skin tube. Four paper cups with silicone coating on both sides were placed on the bottom surface of the recess (recess 14A of first container 10A) of a container (first container 10A shown in Figures 1 and 2), and the molded Xiaolongbao was placed in each cup, and heated with steam at 100 ° C. for 10 minutes using a box steamer.

<Freezing Xiaolongbao>
After cooling, the Xiaolongbao were frozen at -18°C or lower for at least 4 hours.

<Test Example 1>
(1) Several frozen Xiaolongbao (mass of each frozen Xiaolongbao: 25 g) were prepared and stored at −18° C. overnight.
(2) Sodium chloride was dissolved in water to prepare an aqueous sodium chloride solution. The amount of sodium chloride contained in the aqueous sodium chloride solution was adjusted to 0.4% by mass based on the mass of the aqueous sodium chloride solution. The temperature of the aqueous sodium chloride solution was adjusted to 10° C. using an incubator.
(3) One frozen xiaolongbao was placed on a tray, and a sodium chloride aqueous solution was poured onto the surface of one frozen xiaolongbao. The amount of sodium chloride aqueous solution poured onto one frozen xiaolongbao was adjusted to 5 g (20% by mass based on the mass of one frozen xiaolongbao).
(4) One frozen Xiaolongbao dumpling sprinkled with the aqueous sodium chloride solution was placed in a microwave oven cooking container and then cooked at 600 W for 40 seconds in a microwave oven (RE-S26F-B, manufactured by Sharp Corporation).
(5) After cooking, the central temperature of the Xiaolongbao was measured using a central thermometer, and the Xiaolongbao was visually evaluated for the presence or absence of tears in its outer skin.
(6) The above steps (3) to (5) were repeated to determine the average temperature at the center of the Xiaolongbao and the percentage of Xiaolongbao whose skin was not torn (non-defective product rate). The results are shown in Tables 2 and 20.

<Test Example 2>
The same operation as in Test Example 1 was performed, except that the amount of sodium chloride contained in the aqueous sodium chloride solution was changed to 0.5 mass % based on the mass of the aqueous sodium chloride solution. The results are shown in Tables 3 and 20.

<Test Example 3>
The same operation as in Test Example 1 was performed, except that the amount of sodium chloride contained in the sodium chloride aqueous solution was changed to 0.7 mass % based on the mass of the sodium chloride aqueous solution. The results are shown in Tables 4 and 20.

<Test Example 4>
The same operation as in Test Example 1 was performed, except that the amount of sodium chloride contained in the sodium chloride aqueous solution was changed to 2.0 mass % based on the mass of the sodium chloride aqueous solution. The results are shown in Tables 5 and 20.

<Test Example 5>
The same operation as in Test Example 1 was performed, except that the amount of sodium chloride contained in the aqueous sodium chloride solution was changed to zero (i.e., water was used instead of the aqueous sodium chloride solution). The results are shown in Tables 6 and 20.

<Test Example 6>
The same procedure as in Test Example 1 was carried out, except that the above step (3) was omitted (i.e., the frozen Xiaolongbao was heated and cooked in a microwave oven without pouring an aqueous sodium chloride solution). The results are shown in Tables 7 and 20.

<Test Example 7>
The same operation as in Test Example 1 was performed, except that the amount of sodium chloride contained in the sodium chloride aqueous solution was changed to 0.5 mass% based on the mass of the sodium chloride aqueous solution, and the amount of sodium chloride aqueous solution applied to the surface of one frozen Xiaolongbao was changed to 3.75 g (15 mass% based on the mass of one frozen Xiaolongbao). The results are shown in Tables 8 and 20.

<Test Example 8>
The same operations as in Test Example 1 were performed, except that the amount of sodium chloride aqueous solution poured onto the surface of each frozen Xiaolongbao was changed to 12.5 g (50 mass% based on the mass of each frozen Xiaolongbao), and cooking was performed in a microwave oven at 600 W for 60 seconds. The results are shown in Tables 9 and 20. When the amount of sodium chloride aqueous solution poured onto the surface of each frozen Xiaolongbao was changed to 12.5 g (50 mass% based on the mass of each frozen Xiaolongbao), the average central temperature of the Xiaolongbao was 26.6°C when cooking in a microwave oven at 600 W for 40 seconds, and the average central temperature of the Xiaolongbao was 16.7°C when cooking in a microwave oven at 600 W for 50 seconds.

<Test Example 9>
(1) Several frozen Xiaolongbao (mass of each frozen Xiaolongbao: 25 g) were prepared and stored at −18° C. overnight.
(2) Sodium chloride was dissolved in water to prepare an aqueous sodium chloride solution. The amount of sodium chloride contained in the aqueous sodium chloride solution was adjusted to 0.5% by mass based on the mass of the aqueous sodium chloride solution. The temperature of the aqueous sodium chloride solution was adjusted to 10° C. using an incubator.
(3) Four frozen xiaolongbao were placed on a tray, and sodium chloride aqueous solution was poured onto the surface of each of the four frozen xiaolongbao. The amount of sodium chloride aqueous solution poured onto each frozen xiaolongbao was adjusted to 5 g (20% by mass based on the mass of one frozen xiaolongbao) (total amount of sodium chloride aqueous solution poured onto the four frozen xiaolongbao: 20 g).
(4) The four frozen Xiaolongbao pieces poured with the sodium chloride aqueous solution were placed in a container for microwave cooking and then cooked at 600 W for 1 minute and 40 seconds in a microwave oven (RE-S26F-B, manufactured by Sharp Corporation).
(5) After cooking, the central temperature of the Xiaolongbao was measured using a central thermometer, and the Xiaolongbao was visually evaluated for the presence or absence of tears in its outer skin.
(6) The above steps (3) to (5) were repeated to determine the average temperature at the center of the Xiaolongbao and the percentage of Xiaolongbao whose skin was not torn (non-defective product rate). The results are shown in Tables 10 and 20.

<Test Example 10>
The same operation as in Test Example 9 was performed, except that the amount of sodium chloride contained in the sodium chloride aqueous solution was changed to 0.75 mass% based on the mass of the sodium chloride aqueous solution. The results are shown in Tables 11 and 20.

<Test Example 11>
The same operation as in Test Example 9 was performed, except that the amount of sodium chloride contained in the sodium chloride aqueous solution was changed to 1.0 mass % based on the mass of the sodium chloride aqueous solution. The results are shown in Tables 12 and 20.

<Test Example 12>
The same operation as in Test Example 9 was performed, except that the amount of sodium chloride contained in the sodium chloride aqueous solution was changed to 1.5 mass % based on the mass of the sodium chloride aqueous solution. The results are shown in Tables 13 and 20.

<Test Example 13>
The same operation as in Test Example 9 was performed, except that the amount of sodium chloride contained in the sodium chloride aqueous solution was changed to 2.0 mass % based on the mass of the sodium chloride aqueous solution. The results are shown in Tables 14 and 20.

<Test Example 14>
The same operation as in Test Example 9 was performed, except that the amount of sodium chloride contained in the sodium chloride aqueous solution was changed to 3.0 mass % based on the mass of the sodium chloride aqueous solution. The results are shown in Tables 15 and 20.

<Test Example 15>
The same procedure as in Test Example 9 was carried out, except that the amount of sodium chloride contained in the aqueous sodium chloride solution was changed to zero (i.e., water was used instead of the aqueous sodium chloride solution). The results are shown in Tables 16 and 20.

<Test Example 16>
The same operation as in Test Example 9 was performed, except that the amount of sodium chloride contained in the sodium chloride aqueous solution was changed to 1.0 mass% based on the mass of the sodium chloride aqueous solution, and the amount of sodium chloride aqueous solution applied to the surface of one frozen Xiaolongbao was changed to 2.5 g (10 mass% based on the mass of one frozen Xiaolongbao) (total amount of sodium chloride aqueous solution applied to four frozen Xiaolongbao: 10 g). The results are shown in Tables 17 and 20.

<Test Example 17>
The same operation as in Test Example 9 was performed, except that the amount of sodium chloride contained in the aqueous sodium chloride solution was changed to 1.0 mass% based on the mass of the aqueous sodium chloride solution, and the amount of the aqueous sodium chloride solution applied to the surface of one frozen Xiaolongbao was changed to 3.75 g (15 mass% based on the mass of one frozen Xiaolongbao) (total amount of the aqueous sodium chloride solution applied to four frozen Xiaolongbao: 15 g). The results are shown in Tables 18 and 20.

<Test Example 18>
The same operation as in Test Example 9 was performed, except that the amount of sodium chloride contained in the sodium chloride aqueous solution was changed to 1.0 mass% based on the mass of the sodium chloride aqueous solution, and the amount of sodium chloride aqueous solution applied to the surface of one frozen Xiaolongbao was changed to 10 g (40 mass% based on the mass of one frozen Xiaolongbao) (total amount of sodium chloride aqueous solution applied to four frozen Xiaolongbao: 40 g). The results are shown in Tables 19 and 20.

As shown in Table 20, adding an aqueous solution containing sodium ions and chloride ions to the surface of the foreskin food and then cooking the foreskin food in a microwave oven prevented the outer skin of the foreskin food from breaking. When the sodium chloride equivalent amount of the sodium ions and chloride ions contained in the aqueous solution was 0.4% or more by mass based on the mass of the aqueous solution and the amount of the aqueous solution added to the surface of the foreskin food was 10% or more by mass based on the mass of the foreskin food, the effect of preventing the outer skin of the foreskin food from breaking was significant, and when the sodium chloride equivalent amount of the sodium ions and chloride ions contained in the aqueous solution was 0.5% or more by mass based on the mass of the aqueous solution and the amount of the aqueous solution added to the surface of the foreskin food was 15% or more by mass based on the mass of the foreskin food, the effect of preventing the outer skin of the foreskin food from breaking was even more significant.

1A, 1B... Kit 10A, 10B... First container 20... Foreskin food 30... Second container 40... Content (aqueous solution or its coagulated substance)
50A, 50B... Lid body

Claims (4)

1. A method for cooking frozen xiaolongbao in a microwave oven, comprising:
The following steps:
(a) preparing frozen Xiaolongbao;
(b) providing an aqueous solution containing only sodium chloride as a source of sodium ions and chloride ions ;
(c) adding the aqueous solution prepared in step (b) to the surface of the frozen xiaolongbao prepared in step (a); and (d) cooking the frozen xiaolongbao subjected to step (c) in a microwave oven so that the central temperature of the xiaolongbao is 20° C. or higher and 100° C. or lower ,
the amount of sodium ions and chloride ions contained in the aqueous solution prepared in the step (b) calculated as sodium chloride is 0.4 mass% or more and 3.0 mass% or less based on the mass of the aqueous solution prepared in the step (b);
A method in which the amount of the aqueous solution added to the surface of the frozen Xiaolongbao in step (c) is 10% by mass or more and 40% by mass or less, based on the mass of the frozen Xiaolongbao prepared in step (a). In step (a), two or more frozen xiaolongbao are prepared;
carrying out step (c) on each of the two or more frozen xiaolongbao prepared in step (a);
The method according to claim 1, wherein in step (d), two or more frozen Xiaolongbao pieces subjected to step (c) are cooked in a microwave oven at the same time. A kit for cooking frozen xiaolongbao in a microwave oven, comprising: a first container, frozen xiaolongbao contained in the first container, a second container, and contents contained in the second container,
the content contained in the second container is an aqueous solution or a solidified product thereof containing only sodium chloride as a sodium ion source and a chloride ion source ,
The amount of sodium ions and chloride ions contained in the aqueous solution in terms of sodium chloride is 0.4 mass% or more and 3.0 mass% or less based on the mass of the aqueous solution,
The amount of the contents contained in the second container is 10% by mass or more and 40% by mass or less based on the mass of the frozen Xiaolongbao contained in the first container;
The kit comprises the steps of:
(e) adding an aqueous solution contained in a second container or an aqueous solution obtained by thawing the coagulum contained in the second container to the surface of the frozen xiaolongbao contained in the first container; and (f) cooking the frozen xiaolongbao subjected to step (e) in a microwave oven so that the central temperature of the xiaolongbao is 20° C. or higher and 100° C. or lower ,
A kit, wherein the amount of aqueous solution added to the surface of the frozen Xiaolongbao in step (e) is 10% by mass or more and 40% by mass or less, based on the mass of the frozen Xiaolongbao contained in the first container. Two or more frozen xiaolongbao are contained in a first container;
Step (e) is carried out for each of the two or more frozen xiaolongbao contained in the first container;
The kit according to claim 3 , wherein in step (f), two or more frozen Xiaolongbao pieces subjected to step (e) are cooked in a microwave oven at the same time.

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