Frozen food packed in container, method for cooking the same, and cooking container for the same

Abstract

To provide a frozen food packed in a container, which enables easy acquisition of cooked fish like newly made grilled fish through microwave oven cooking and makes it difficult for the container to become high in temperature or to be melted during cooking.SOLUTION: In this frozen food packed in a container in which a frozen ingredient is stored in a cooking container 10 for microwave oven cooking, the frozen ingredient is frozen raw fish 20. The cooking container 10 is a paper box that roughly covers the entire frozen raw fish 20. Steam relief parts 10a and 10b for releasing steam generated from the frozen raw fish 20 during the microwave oven cooking are provided in the cooking container 10.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a packaged frozen food. The present invention also relates to a method for cooking the packaged frozen food and a cooking container for frozen food that can be used with the packaged frozen food. [Background technology]

[0002] In Japan, an island nation surrounded by the sea, fish has been a popular food ingredient for many years. In addition to being rich in high-quality protein, fish is often rich in polyunsaturated fatty acids such as DHA and EPA. For this reason, the health benefits of eating fish have been attracting attention. However, in recent years, per capita seafood consumption in Japan has been on the decline. This is due to the fact that cooking fish tends to be time-consuming and cleaning grills and frying pans after cooking fish is a hassle, as more women enter the workforce and people seek convenience and time-saving housework.

[0003] Another reason is that fish as a food ingredient does not keep as long as meat or eggs. Perhaps for this reason, frozen fish foods have been appearing on the market in recent years. However, most of these frozen foods are made by freezing fish that has already been boiled or grilled, and do not taste like they were freshly cooked. In particular, the appeal of grilled fish is the fragrant flavor of freshly grilled fish, but it is difficult to feel the freshly grilled flavor when using frozen foods made by grilling fish once and then freezing it.

[0004] On the other hand, frozen raw fish that has not been boiled or grilled (cooked) is also commercially available. However, such frozen raw fish is usually sold as a food ingredient, and it must be thawed before it can be cooked. In other words, if frozen raw fish is cooked on a grill or frying pan while still frozen, there is a risk that the inside of the fish will remain raw, so it is necessary to thaw the fish before cooking, which is time-consuming.

[0005] In light of this situation, in recent years, packaged foods that allow fish to be easily cooked in a microwave oven have been proposed. For example, Fig. 1 of Patent Document 1 shows a packaged food 1 that includes a tray 2, a fish 3 to be cooked placed on the bottom of the tray 2, and a packaging bag 4 that contains the tray 2 and has a steam vent 7 that releases steam to the outside when the internal pressure increases due to steam pressure. It is said that when this packaged food 1 is cooked in a microwave oven, the fish 3 to be cooked can be cooked with the same texture and quality as grilled fish on a grill or the like. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2016-188091 A Summary of the Invention [Problem to be solved by the invention]

[0007] However, as described in paragraphs 0024 and 0036 of Patent Document 1, the tray 2 and packaging bag 4 are made of resin, and therefore the temperature is likely to rise during microwave cooking. For this reason, it is difficult to handle the packaging bag 4 with bare hands immediately after microwave cooking, and it is necessary to use potholders or the like to handle it. If the packaging bag 4 is allowed to cool to a certain extent, it may be possible to handle it with bare hands, but in that case, the freshly cooked fish will also cool down. In addition, if the oil contained in the fish 3 to be cooked becomes hot during microwave cooking, there is a risk that the tray 2 and packaging bag 4 that come into contact with the oil will melt.

[0008] In this regard, paper containers for cooking grilled fish in a microwave oven have recently become commercially available. A heat generating sheet made of a metal-deposited film such as aluminum is attached to the inside of this paper container, and during microwave cooking, the fish is heated by this heat generating sheet, resulting in grilled fish. However, since the heat generating sheet heats up to a high temperature before the fish, when frozen fish is placed in this paper container and cooked, only the part of the frozen fish close to the heat generating sheet is thawed and cooked, while the other parts remain frozen or undercooked. For this reason, this paper container is not suitable for cooking frozen fish, and it is necessary to perform a thawing operation before starting cooking. In addition, since this paper container is equipped with a heat generating sheet, it is also disadvantageous in terms of cost.

[0009] The present invention has been made to solve the above problems, and provides a packaged frozen food that allows freshly cooked grilled fish to be easily obtained by microwave cooking and that is less likely to cause the container to become hot or melt during cooking. It is also an object of the present invention to provide a method for cooking this packaged frozen food and a cooking container for frozen food that can be used with this packaged frozen food. [Means for solving the problem]

[0010] The above issues are: A containerized frozen food product in which frozen ingredients are contained in a cooking container for microwave cooking, The frozen food material is frozen raw fish, The cooking container is a paper box that covers almost the entire frozen raw fish, The cooking vessel is provided with a steam release section for releasing steam generated from the frozen raw fish during microwave cooking to the outside. Packaged frozen foods This is solved by providing

[0011] This containerized frozen food can be cooked by a method for cooking frozen food in which the frozen raw fish is cooked in a microwave oven while still frozen.

[0012] As a result, freshly cooked fish that looks like grilled fish can be easily obtained by microwave cooking without the trouble of thawing the frozen raw fish. For example, if frozen raw fish is cooked in a microwave oven while simply placed on a plate or the like (without wrapping it with plastic wrap or the like), it will lose too much moisture and become dry. On the other hand, if frozen raw fish is placed on a plate or the like and wrapped tightly with plastic wrap and cooked in a microwave oven while being almost sealed, the moisture of the fish will not be fully removed, causing drips, making it difficult to achieve a grilled fish flavor. In this regard, the containerized frozen food according to the present invention employs a box that covers almost the entire frozen raw fish as the cooking container, and the cooking container is provided with a steam release section. As a result, when cooked in a microwave oven, the frozen raw fish can be steamed and the moisture of the frozen raw fish can be appropriately reduced at the same time, and cooked fish that is moist but has a grilled fish flavor can be obtained. By steaming, uneven heating can be prevented, and even if frozen raw fish is cooked in a microwave oven while still frozen, the inside of the fish can be thoroughly heated.

[0013] In addition, the containerized frozen food according to the present invention employs a paper box as the cooking container. A paper cooking container has the advantage that it is less likely to become hot or melt during microwave cooking compared to a plastic container. Here, the term "paper box" includes not only a box-shaped box made by folding or curving a flat piece of paper, but also a box-shaped box made directly from pulp, the raw material for paper, by molding or other methods.

[0014] The frozen raw fish contained in the containerized frozen food according to the present invention may be raw fish that has simply been frozen, but it is preferable that the raw fish has been immersed in a marinade and then frozen. This can enhance the flavor and moistness of the grilled fish-style seasoned fish, as described below. Furthermore, the frozen raw fish may be dried and frozen, as described below.

[0015] In the containerized frozen food according to the present invention, it is preferable that steam escape sections are provided at both left and right ends of the cooking container, which allows steam within the cooking container to escape evenly in the left and right direction during microwave cooking, making it more difficult for uneven heating to occur.

[0016] In the containerized frozen food according to the present invention, it is preferable that the bottom part of the cooking container is curved or bent so that the central part (in the front-rear or left-right direction) is lower. This makes it possible to easily arrange the frozen raw fish in the central part of the cooking container with a simple structure. Therefore, it is possible to make it more difficult for the frozen raw fish to be heated unevenly during microwave cooking. However, since the cooking container is a paper box, if a complex structure is adopted to curve or bend the bottom part, the cost of the cooking container may become too high. For this reason, it is preferable that the cooking container is a pillow box type box. The pillow box type box can be curved in the front-rear direction by simply folding the left and right flaps, and has a simple structure and is therefore low cost. In addition, since it can be stored in a folded flat state, storage costs can be kept low.

[0017] In the container-packed frozen food according to the present invention, the size of the cooking container is not particularly limited. However, if the cooking container is too large for the frozen raw fish, it may be difficult for the steam generated from the frozen raw fish to escape to the outside of the cooking container, which may make it difficult to enhance the flavor of grilled fish. For this reason, the volume V of the cooking container is set to 1000 mm. c Of these, the volume V of the frozen raw fish f The proportion of R (= V f / V c × 100[%]) is preferably 10% or more. This allows the water vapor generated by the frozen raw fish to escape to the outside of the cooking container in an appropriate amount, making it easier to enhance the grilled fish flavor.

[0018] In the containerized frozen food according to the present invention, the cooking container preferably has a top surface and a bottom surface, and a separation section for separating at least one end of the top surface from the bottom surface, and the top surface and the bottom surface are separated by the separation section after microwave cooking, so that the top surface can be removed from above the bottom surface and the bottom surface can be used as a plate. This eliminates the need to transfer the cooked grilled fish to a separate plate, reducing the amount of dishes to be washed and further reducing the amount of housework. Note that "separating the top surface from the bottom surface" means separating the connection part when the top surface and the bottom surface are directly connected, and means cutting or removing the other part when the top surface and the bottom surface are indirectly connected via another part.

[0019] The above problem is also A cooking container for frozen foods capable of cooking frozen food in a microwave oven while storing the frozen food therein, The frozen food material is formed of a paper box that can cover almost the entire frozen food material, The device has a steam release section for releasing steam generated from the frozen food material during microwave cooking to the outside. Frozen food cooking containers This can also be solved by providing

[0020] By placing frozen raw fish in this cooking container for frozen foods, the above-mentioned containerized frozen foods can be obtained. Effect of the Invention

[0021] As described above, the present invention makes it possible to provide a packaged frozen food that allows freshly cooked grilled fish to be easily obtained by microwave cooking and that is unlikely to cause the container to become hot or melt during cooking. It also makes it possible to provide a method for cooking this packaged frozen food and a cooking container for frozen food that can be used with this packaged frozen food. [Brief description of the drawings]

[0022] [Figure 1] 1 is a perspective view of a containerized frozen food according to a first embodiment. FIG. [Diagram 2] 2 is a cross-sectional view showing the containerized frozen food of FIG. 1 cut along the AA plane. [Diagram 3] 2 is an enlarged cross-sectional view showing the periphery of the right-side steam escape portion of the container-packed frozen food of FIG. 1, taken along plane BB. [Figure 4] 11A to 11C are diagrams showing the procedure for using the cooking container as a plate after microwave cooking. [Diagram 5] FIG. 2 is a perspective view of a cooking vessel employed in the first embodiment. [Figure 6] FIG. 6 is an exploded view of the cooking vessel of FIG. 5. [Figure 7] 6 is a diagram showing the first half of the procedure for assembling the cooking vessel of FIG. 5. FIG. [Figure 8] 6A to 6C are diagrams showing the latter half of the procedure for assembling the cooking vessel of FIG. 5. [Figure 9] FIG. 11 is a perspective view of a cooking vessel employed in a second embodiment. [Figure 10] FIG. 2 is a diagram showing the state of the containerized frozen foods of Test Examples 1 and 2 after they have been cooked in a microwave oven. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] 1. First embodiment 1.1 Overview A preferred embodiment of the present invention will be described in more detail with reference to the drawings. FIG. 1 is a perspective view of a container-packed frozen food according to a first embodiment. FIG. 2 is a cross-sectional view of the container-packed frozen food of FIG. 1 cut along the AA plane. FIG. 3 is an enlarged cross-sectional view of the right steam release portion 10b and its periphery in the container-packed frozen food of FIG. 1 cut along the BB plane. The x-axis, y-axis, and z-axis are shown in FIGS. 1 to 3 and FIGS. 4, 5, 7 to 9 shown later, and these axes are consistent between different drawings. In the following, for convenience of explanation, the positive x-axis direction may be expressed as the "right", the negative x-axis direction as the "left", the positive y-axis direction as the "rear", the negative y-axis direction as the "front", the positive z-axis direction as the "upper", and the negative z-axis direction as the "lower", but this does not limit the direction in which the container-packed frozen food or the cooking container 10 is used.

[0024] The containerized frozen food in this embodiment is configured such that frozen raw fish 20, which is a frozen food ingredient, is contained in a cooking container 10 for microwave cooking, as shown in Fig. 1. As will be described in detail later, this containerized frozen food is capable of producing cooked fish resembling grilled fish by cooking the frozen raw fish 20 in a microwave oven together with the cooking container 10 while the frozen raw fish is still frozen.

[0025] The cooking container 10 is a paper box that covers almost the entire frozen raw fish 20. More specifically, the cooking container 10 is a pillow-box type paper box having a top surface 11, a bottom surface 12, a front surface 13, a rear surface 14, a left side surface 15, and a right side surface 16. The left side surface 15 and the right side surface 16 of the cooking container 10 are provided with steam escape sections 10a, 10b for allowing steam generated from the frozen raw fish 20 during microwave cooking to escape to the outside. That is, the left side surface 15 is provided with the left steam escape section 10a, and the right side surface 16 is provided with the right steam escape section 10b.

[0026] 1.2 Cooking method The containerized frozen food of Fig. 1 can be cooked as follows. First, the containerized frozen food is placed in a microwave oven (not shown) with the frozen raw fish 20 still frozen, and microwave cooking is performed. The output of the microwave oven at this time is not limited, but is preferably 500W to 800W, and more preferably 550W to 700W. The time for which microwave cooking is performed is not limited, but is preferably 1 minute to 5 minutes, and more preferably 2 minutes to 4 minutes.

[0027] When microwave cooking is started and heating has progressed to a certain extent, water vapor is generated from the frozen raw fish 20. Since the cooking container 10 covers almost the entire frozen raw fish 20 (is in a closed state), the generated water vapor fills the inside of the cooking container 10. This allows the frozen raw fish 20 to be steamed, and cooking can be performed in a state where uneven heating is unlikely to occur. Meanwhile, some of the water vapor generated from the frozen raw fish 20 is discharged to the outside of the cooking container 10 through the right steam escape section 10b (and the left steam escape section 10a (FIG. 1)), as shown by arrows α1 and α2 in FIG. 3. This allows the frozen raw fish 20 to be heated while appropriately reducing its moisture content, and it is possible to achieve a savory flavor and a grilled color similar to that of grilled fish. When the microwave cooking has ended for a predetermined time, cooking of the containerized frozen food is completed, and cooked fish similar to grilled fish is obtained.

[0028] Thus, with the containerized frozen food of this embodiment, freshly cooked grilled-like cooked fish can be easily obtained by simply cooking the frozen raw fish 20 in the cooking container 10 while it is still frozen in the microwave. Therefore, there is no need to take the time to thaw the frozen raw fish 20 beforehand. Because the cooking container 10 is made of paper, it is unlikely to become hot or melt during microwave cooking. Moreover, because the containerized frozen food of this embodiment is a frozen food, it can be stored for a long period of time in the freezer. Therefore, if you keep the containerized frozen food in the freezer, you can enjoy freshly cooked delicious fish dishes whenever you feel like it, even during busy days.

[0029] However, when raw fish is cooked in a microwave oven, the raw fish may explode. In this regard, in the present embodiment, as already described, the cooking container 10 covers almost the entire frozen raw fish 20, so that even if the frozen raw fish 20 explodes during cooking in the microwave oven, the fragments can be prevented from scattering inside the microwave oven (not shown).

[0030] The yield Y of the cooked fish obtained after microwave cooking (the ratio of the weight W2 of the cooked fish after microwave cooking to the weight W1 of the frozen raw fish 20 before microwave cooking; Y=W2 / W1×100[%]) is not particularly limited. However, if the yield Y is too small (i.e., too much water is lost from the frozen raw fish 20 by microwave cooking), the cooked fish may end up being dry. On the other hand, if the yield Y is too large (i.e., too little water is lost from the frozen raw fish 20 by microwave cooking), the cooked fish may end up watery, making it difficult to obtain a grilled fish-like flavor, grilled color, etc. For this reason, the yield Y is preferably 70% or more and 90% or less, and more preferably 75% or more and 85% or less.

[0031] In addition, the containerized frozen food can be cooked in a microwave oven after thawing the frozen raw fish 20 in advance. In this case, the time required to heat the frozen raw fish 20 is shortened, and cooking is completed before the water vapor generated from the frozen raw fish 20 is sufficiently discharged outside the cooking container 10, so that cooked fish that tastes like boiled fish is obtained.

[0032] 4 is a diagram showing the procedure for using the cooking container 10 as a plate after microwave cooking. In the containerized frozen food of this embodiment, the cooking container 10 can be used as a plate as is after microwave cooking is completed. The procedure is described below.

[0033] In this embodiment, the front part 13 of the cooking container 10 is provided with a zipper-shaped (ribbon-shaped) tear-off part 17, as shown in the upper part of FIG. 4. This tear-off part 17 is formed by arranging break lines (intermittent cuts) in two stages, one above the other, in the vertical center of the front part 13, and is provided from the left end to the right end of the front part 13. A knob part 17a is provided at the left end of the tear-off part 17. By holding this knob part 17a and pulling it toward the right side as shown in the upper part of FIG. 4, the tear-off part 17 can be removed from the front part 13, and the front part 13 can be separated into upper and lower parts. Then, as shown in the lower part of FIG. 4, the top part 11 can be opened toward the rear side (removed from above the bottom part 12), and the cooked fish 21 placed on the bottom part 12 can be exposed. This allows the bottom part 12 to be used as a plate. In this way, with the containerized frozen food of this embodiment, the cooking container 10 can be used as a plate after microwave cooking, so that the cooked fish 21 can be eaten immediately without having to prepare a separate plate or the like, and the hassle of washing dishes, etc. can be reduced.

[0034] 1.3 Cooking vessels Fig. 5 is a perspective view of the cooking vessel 10 employed in the first embodiment. Fig. 6 is a development view of the cooking vessel 10 of Fig. 5. Figs. 7 and 8 are views showing the procedure for assembling the cooking vessel 10 of Fig. 5. Fig. 7 shows the first half of the procedure, and Fig. 8 shows the second half of the procedure.

[0035] The cooking container 10 shown in FIG. 5 is a pillow box-type paper box, as described above. As shown in FIG. 5, the cooking container 10 has steam escape sections 10a, 10b at both left and right ends. In addition, the body of the cooking container 10 is cylindrical with the bottom part 12, the front part 13, the top part 11, and the back part 14 connected in this order, and has no openings. Therefore, when the container-packed frozen food is cooked in a microwave oven using the cooking container 10, the steam generated from the frozen raw fish 20 fills the body part of the cooking container 10 and then escapes to the outside through the steam escape sections 10a, 10b at the left and right ends of the cooking container 10. This allows the frozen raw fish 20 to be thoroughly steamed and prevents uneven heating.

[0036] The cooking vessel 10 shown in Fig. 5 can be manufactured by the following procedure. First, paper, which is the raw material of the cooking vessel 10, is cut into the shape shown in Fig. 6. As shown in Fig. 6, the cut paper has an upper surface portion 11, a bottom surface portion 12, a front surface portion 13, a rear surface portion 14, a left upper flap 15a, a left lower flap 15b, a right upper flap 16a, a right lower flap 16b, and a tongue portion 14a. The left upper flap 15a and the right upper flap 16a are connected to the left and right edges of the upper surface portion 11, respectively, and the left lower flap 15b and the right lower flap 16b are connected to the left and right edges of the bottom surface portion 12, respectively. Perforations 18 are formed at the connection portions (boundary lines) between the left upper flap 15a and the right upper flap 16a and the top surface portion 11, and at the connection portions (boundary lines) between the left lower flap 15b and the right lower flap 16b and the bottom surface portion 12. On the other hand, no perforations are formed at the connection portions (boundary lines) between the bottom surface portion 12 and the front surface portion 13, the connection portions (boundary lines) between the front surface portion 13 and the top surface portion 11, the connection portions (boundary lines) between the top surface portion 11 and the rear surface portion 14, and the connection portions (boundary lines) between the rear surface portion 14 and the tongue portion 14a.

[0037] The upper edges of the left upper flap 15a, the left lower flap 15b, the right upper flap 16a, and the right lower flap 16b (the parts that will become the upper edges when the cooking vessel 10 is assembled. Similarly, in the following paragraphs, when "upper", "lower", "front" or "rear" is used, it means the directions that will become "upper", "lower", "front" or "rear" when the cooking vessel 10 is assembled) are each curved upward, and the lower edges of the left upper flap 15a, the left lower flap 15b, the right upper flap 16a, and the right lower flap 16b are each curved downward. Finger holes 15b1, 16b1 are formed in the approximate centers of the upper edges of the left lower flap 15b and the right lower flap 16b, respectively.

[0038] The boundary between the bottom portion 12 and the front portion 13, and the boundary between the rear portion 14 and the tongue portion 14a in the cut paper are folded in a mountain fold, and the tongue portion 14a is attached to the rear end of the bottom portion 12, thereby producing the cooking vessel 10 shown in FIG. 7(a). As described above, the pillow box type cooking vessel 10 can be produced with little effort, since it can be produced by simply gluing one portion after the raw material paper is cut (i.e., by gluing the tongue portion 14a and the bottom portion 12). In addition, the produced cooking vessel 10 can be stored in a folded, approximately flat state, as shown in FIG. 7(a), so it does not take up much space during storage.

[0039] When placing frozen ingredients in the cooking container 10, the cooking container 10 in the state shown in FIG. 7(a) is assembled to the state shown in FIG. 5. The assembly procedure in this case is as follows. First, in the cooking container 10 in the state shown in FIG. 7(a), the boundary between the front surface portion 13 and the upper surface portion 11 and the boundary between the rear surface portion 14 and the bottom surface portion 12 are mountain-folded. Then, as shown in FIG. 7(b), the bottom surface portion 12, the front surface portion 13, the upper surface portion 11, and the rear surface portion 14 are connected in this order to form a tube. Next, as shown in FIG. 8(a), the left lower flap 15b and the right lower flap 16b are folded upward relative to the bottom surface portion 12. As a result, the top surface portion 11 is lifted by the upper edges of the left lower flap 15b and the right lower flap 16b and curved upward. At the same time, the bottom surface portion 12 is curved downward to match the shapes of the lower edges of the left lower flap 15b and the right lower flap 16b. Finally, as shown in FIG. 8(b), the left upper flap 15a and the right upper flap 16a are folded downward relative to the top surface portion 11, and assembly of the cooking vessel 10 is completed.

[0040] As described above, the pillow box type cooking container 10 can be assembled simply by folding the boundaries of each part, and does not require a step of inserting an insert (for example, inserting a lid) as in, for example, a caramel type box, a one-touch bottom box, a hell bottom box, an N-type box, etc. Therefore, assembly is less laborious and can be assembled in a short time.

[0041] Near the right end of the cooking vessel 10 assembled in this manner, the right side surface portion 16 is formed with the right upper flap 16a overlapping the outside of the right lower flap 16b, as shown in Fig. 3. The upper edge of the right lower flap 16b is in contact with the top surface portion 11, and a finger hole 16b1 formed in the upper edge of the right lower flap 16b forms an opening that communicates with the inside and outside of the right lower flap 16b. The outside (right side) of this finger hole 16b1 is covered by the right upper flap 16a. Also, due to the rigidity of the paper forming the cooking vessel 10, the right upper flap 16a is slightly raised from the right lower flap 16b (the right upper flap 16a and the right lower flap 16b are separated from each other, and there is a gap between them).

[0042] During microwave cooking, as shown by arrow α1 in FIG. 3, steam generated from frozen raw fish 20 is discharged to the outside of cooking vessel 10 through finger hole 16b1. At this time, since finger hole 16b1 is covered by right upper flap 16a, steam that has passed through finger hole 16b1 is not directly discharged to the outside, but is discharged to the outside through the gap between right upper flap 16a and right lower flap 16b. That is, in this embodiment, finger hole 16b1 and the gap between right upper flap 16a and right lower flap 16b function as right steam escape section 10b. This allows steam to escape from finger hole 16b1 at an appropriate speed, so that frozen raw fish 20 can be steamed in an appropriate state. Furthermore, since finger hole 16b1 is covered by right upper flap 16a, it is also possible to prevent dust and the like from entering cooking vessel 10 through finger hole 16b1. It is sufficient that the right side upper flap 16a is able to cover at least the finger hole 16b1 in the right side lower flap 16b, but in this embodiment, the right side upper flap 16a and the right side lower flap 16b are formed to be approximately the same shape, and the right side upper flap 16a covers approximately the entire right side lower flap 16b.

[0043] In this embodiment, the finger hole 16b1 is cut out in the approximate center of the upper edge of the right lower flap 16b, and the outer periphery of the finger hole 16b1 is continuous with the upper edge of the right lower flap 16b. However, the finger hole 16b1 may be provided in a portion of the right lower flap 16b other than the upper edge (independently of the upper edge). The shape of the finger hole 16b1 is not particularly limited. The finger hole 16b1 may be, for example, elliptical (part or all), polygonal, or irregular. The size of the finger hole 16b1 is also not limited. However, if the finger hole 16b1 is too small, there is a risk that the steam generated from the frozen raw fish 20 cannot be sufficiently released. For this reason, the area of ​​the finger hole 16b1 is set to 0.5 cm 2 It is preferable to set the distance to 1 cm or more. 2On the other hand, if the finger hole 16b1 is too large, the steam generated from the frozen raw fish 20 may escape too quickly, which may make it difficult to properly steam-cook the frozen raw fish 20. For this reason, the area of ​​the finger hole 16b1 should be 3 cm or more. 2 It is preferable to keep it to 2cm or less. 2 It is more preferable to set it as follows:

[0044] In this embodiment, as already described, a perforation 18 is provided at the connection between the right upper flap 16a and the top surface portion 11. This perforation 18 functions as a folding line when folding the right upper flap 16a relative to the top surface portion 11, and also functions as an auxiliary right steam escape portion 10b. That is, as shown by the arrow α2 in Fig. 3, steam generated from the frozen raw fish 20 is also discharged to the outside through the perforation 18 formed at the boundary between the right upper flap 16a and the top surface portion 11.

[0045] The structure of the right end portion of the cooking vessel 10 (right steam relief portion 10b) has been described in detail above. The cooking vessel 10 in this embodiment is formed to be substantially symmetrical. Therefore, the configuration described for the right steam relief portion 10b can be reversed and used for the left steam relief portion 10a. That is, the configurations described for the right steam relief portion 10b, right side portion 16, right upper flap 16a, right lower flap 16b, and finger hole 16b1 can be reversed and used for the left steam relief portion 10b, left side portion 15, left upper flap 15a, left lower flap 15b, and finger hole 15b1. By making the left steam relief portion 10a and the right steam relief portion 10b have substantially the same structure (substantially line symmetrical when viewed from the top surface portion 11 side of the cooking vessel 10), the steam in the cooking vessel 10 can be easily discharged uniformly to the left and right, and uneven heating of the frozen raw fish 20 can be more unlikely to occur.

[0046] In the present embodiment, as shown in FIG. 2, the bottom part 12 of the cooking vessel 10 is curved in the front-rear direction so that the central part is lower. This makes it easier for the frozen raw fish 20 to be arranged in the central part of the cooking vessel 10, and makes it harder for uneven heating to occur during microwave cooking. As described below, if raw fish that has been immersed in a marinade and then frozen is used as the frozen raw fish 20, the cooked fish can be easily grilled or browned after cooking. If the bottom part 12 of the cooking vessel 10 is curved, the marinade that melts during microwave cooking can be easily gathered around the frozen raw fish 20, making it easier for the cooked fish to be grilled or browned. The bottom part 12 may be curved in the left-right direction. The bottom part 12 may also be bent so that the central part is lower instead of being curved.

[0047] In this embodiment, as already described, the tear-off portion 17 is provided on the front surface portion 13 of the cooking container 10, so that the cooking container 10 can be used as a plate after microwave cooking. The tear-off portion 17 is not particularly limited in its specific configuration as long as at least one end of the top surface portion 11 can be separated from the bottom surface portion 12. For example, as shown in FIG. 4, the tear-off portion 17 can be formed by directly cutting a break line (slit) in the cooking container 10, so that a part of the cooking container 10 can be easily torn in a zipper shape (ribbon shape). Alternatively, a tear tape (tear tape, cut tape) shape can be used as the tear-off portion 17. In this embodiment, the tear-off portion 17 is provided only on the front side (front surface portion 13) of the cooking container 10, but the tear-off portion 17 can also be provided on both the front side and the rear side (rear surface portion 14) of the cooking container 10.

[0048] The dimensions of the cooking vessel 10 are not particularly limited. However, if the cooking vessel 10 is too large compared to the frozen raw fish 20, it may be difficult for the steam generated from the frozen raw fish 20 to escape to the outside of the cooking vessel 10. For this reason, the volume V c Of these, the volume of frozen raw fish is V f The proportion of R (= V f / Vc × 100[%]) is preferably 10% or more, more preferably 12% or more, and even more preferably 15% or more. On the other hand, if the cooking vessel 10 is too small for the frozen raw fish 20, it may be difficult to accommodate the frozen raw fish 20 in the cooking vessel 10. In addition, the steam generated from the frozen raw fish 20 may be discharged to the outside of the cooking vessel 10 too quickly, causing the cooked fish to be dry. For this reason, the volume V of the cooking vessel 10 c Of these, the volume of frozen raw fish is V f The ratio R of is preferably 40% or less, more preferably 30% or less, and even more preferably 25% or less. In this embodiment, the ratio R is set to about 17 to 20%.

[0049] The width L1 (FIG. 5) of the cooking vessel 10 in the longitudinal direction is not limited, but is preferably 10 cm or more, and more preferably 13 cm or more. The width L1 is preferably 30 cm or less, and more preferably 20 cm or less. The width L2 (FIG. 5) of the cooking vessel 10 in the lateral direction is not limited, but is preferably 8 cm or more, and more preferably 9 cm or more. The width L2 is preferably 15 cm or less, and more preferably 12 cm or less. The height H1 (FIG. 2) of the cooking vessel 10 is not limited, but is preferably 2 cm or more, and more preferably 3 cm or more. The height H1 is preferably 6 cm or less, and more preferably 4 cm or less. The cooking vessel 10 in this embodiment has a width L1 in the longitudinal direction of about 15 cm, a width L2 in the lateral direction of about 10 cm, and a height H1 of about 3.5 cm.

[0050] The bottom area S1 of the cooking vessel 10 is, but is not limited to, 80 cm 2 It is preferable that the length is more than 100 cm. 2 More preferably, the base area S1 is 300 cm 2 Preferably less than 200 cm 2 More preferably, the volume V of the cooking vessel 10 is equal to or less than 1000 mm. c is not limited to, but is 160cm 3More preferably, 300 cm 3 More preferably, the volume V c is 800cm 3 Preferably, it is less than 600 cm 3 In this embodiment, the bottom area S1 of the cooking vessel 10 is 140 cm 2 degree, volume V c is 400cm 3 It is about that level.

[0051] The material of the cooking vessel 10 is not particularly limited as long as it is mainly made of paper (pulp). For example, thick paper (paperboard) or thin corrugated paper can be used as the paper forming the cooking vessel 10. For example, cardboard or cardboard can be used as the thick paper. The thickness of the paper forming the cooking vessel 10 is also not particularly limited, but if it is too thin, it may be difficult to maintain the strength of the cooking vessel 10, and if it is too thick, it may be difficult to assemble the cooking vessel 10 or the cooking vessel 10 may be too heavy. For this reason, the thickness of the paper forming the cooking vessel 10 is preferably about 0.2 mm to 0.8 mm, and more preferably about 0.3 mm to 0.5 mm.

[0052] The cooking container 10 may be made of paper only, but in this embodiment, the cooking container 10 is formed by applying a resin coating to the inner surface of the paper (the surface that will be inside when the cooking container 10 is assembled; the same applies below). This is because, in the containerized frozen food of this embodiment, as shown in FIG. 1, the frozen raw fish 20 is directly placed in the cooking container 10, and the frozen raw fish 20 is in contact with the inner surface of the cooking container 10 (no other members are interposed between the frozen raw fish 20 and the cooking container 10). If the inner surface of the cooking container 10 is not resin-coated, the cooked fish may burn to the inside of the cooking container 10 during microwave cooking. It is preferable to use a resin that does not easily absorb microwaves as the resin used for the resin coating. Examples of such resins that can be used include polyethylene, polyvinyl alcohol, silicone resin, acrylic resin, vinyl acetate resin, and fluorine resin, but in this embodiment, an acrylic resin is used. In addition, instead of forming the cooking container 10 from resin-coated paper, a non-stick sheet (e.g., a resin-coated paper sheet, etc.) may be provided on the underside of the frozen raw fish 20 inside the cooking container 10.

[0053] 1.4 Frozen raw fish The frozen raw fish 20 may simply be raw fish that has been frozen. However, in this case, the frozen raw fish 20 may lose moisture easily when cooked in a microwave oven, and the cooked grilled fish may end up being dry. For this reason, it is preferable that the frozen raw fish 20 is made by immersing the raw fish in a marinade and then freezing it. This makes it easier for the frozen raw fish 20 to retain moisture when cooked in a microwave oven, and the grilled fish may be more moist after cooking. It also makes it easier for the cooked fish to be grilled or charred. Furthermore, it also saves the effort of seasoning after microwave cooking.

[0054] Furthermore, frozen dried fish (e.g., frozen fish dried overnight) obtained by drying and freezing raw fish can also be used as the frozen raw fish 20. The frozen dried fish may be raw fish that is simply dried and frozen, or raw fish that has been pretreated (e.g., immersed in a marinade or salted) and then dried and frozen.

[0055] The composition of the marinade sauce is not particularly limited. The marinade sauce preferably contains sugar (e.g., monosaccharide, disaccharide, oligosaccharide, polysaccharide, etc.), starch, etc. This can enhance the moistness of the cooked fish and can make it easier to grill or brown the cooked fish. The marinade sauce also preferably contains soy sauce or salt, which can add flavor to the cooked fish. In particular, the use of soy sauce is preferable because it makes it easier to obtain a savory flavor similar to that of grilled fish.

[0056] The frozen raw fish 20 may be whole raw fish (including head and internal organs) or nearly whole raw fish with only the head or internal organs or both removed. However, depending on the type of fish, the whole or nearly whole fish may be too large to fit into the cooking container 10. For this reason, depending on the type of fish, it is preferable to use raw fish fillets as the frozen raw fish 20. On the other hand, for small fish such as Shishamo, whole or nearly whole raw fish may be used as the frozen raw fish 20.

[0057] It is preferable that the frozen raw fish 20 have the skin on, since this makes it easier to obtain a fragrant flavor and browned color when cooked in a microwave oven. In this case, the skin may be cut, but in this embodiment, the skin of the frozen raw fish 20 is not cut. When the frozen raw fish 20 is to be cut into fillets, the cuts can be made in the flesh instead of the skin. This makes it easier for the inside of the frozen raw fish 20 to be thoroughly heated.

[0058] The size (weight) of the frozen raw fish 20 is not particularly limited. However, if the frozen raw fish 20 is too large (too heavy), there is a risk that microwave cooking will take too long. For this reason, the weight of the frozen raw fish 20 is preferably 150 g or less, more preferably 100 g or less, and even more preferably 80 g or less. On the other hand, if the frozen raw fish 20 is too small (too light), there is a risk that the moisture in the frozen raw fish 20 will escape too quickly during microwave cooking, resulting in the cooked fish becoming dry. For this reason, the weight of the frozen raw fish 20 is preferably 50 g or more, more preferably 60 g or more, and even more preferably 70 g or more.

[0059] There is no particular limitation on the type of fish used for the frozen raw fish 20. Examples of the frozen raw fish 20 that can be used include Spanish mackerel, yellowtail, mackerel, salmon, sardine, cod, sea bream, herring, hairtail, flounder, flatfish, tilefish, alfonsino, rockfish, barracuda, horse mackerel, sweetfish, amago, yamame, trout, Atka mackerel, shishamo, pacific saury, and rosy sea bass.

[0060] 1.5 Other It is preferable to provide the containerized frozen food with the cooking container 10 covered on the outside with a resin wrapping film, wrapping bag, or the like (with the cooking container 10 and the frozen raw fish 20 inside it sealed in a wrapping film, wrapping bag, or the like). This makes it possible to prevent the frozen raw fish 20 from freezer burn when the containerized frozen food is sold or stored in a freezer.

[0061] 2. Second embodiment FIG. 9 is a perspective view of the cooking container 10 employed in the second embodiment. The separation portion 17 of the cooking container 10 in the first embodiment is provided by disposing two break lines in the vertical center of the front surface portion 13, as shown in FIG. 5. In contrast, in the cooking container 10 employed in the container-packed frozen food of the second embodiment, the entire front surface portion 13 functions as the separation portion 17, as shown in FIG. 9. That is, a break line (intermittent cut) is formed at each of the connection portion between the front surface portion 13 and the top surface portion 11 and the connection portion between the front surface portion 13 and the bottom surface portion 12, and the front surface portion 13 itself can be removed from the cooking container 10 by pulling the knob portion 17a provided at the left end portion of the front surface portion 13 toward the right side. Other configurations can be adopted that are similar to those described in the first embodiment.

[0062] 3. Other embodiments In the first and second embodiments described above, as shown in Fig. 5 and Fig. 9, a pillow box type paper box having a front surface 13 and a rear surface 14 is used as the cooking vessel 10. On the other hand, in another embodiment, a pillow box type paper box not having the front surface 13 and the rear surface 14 (i.e., the front end edge of the top surface 11 and the front end edge of the bottom surface 12, and the rear end edge of the top surface 11 and the rear end of the bottom surface 12 are directly connected, respectively, and the body portion of the cooking vessel 10 is composed of the top surface 11 and the bottom surface 12) can be used as the cooking vessel 10. In this case, it is preferable to provide the tear-off portion 17 at the connection portion between the top surface 11 and the bottom surface 12. In addition, it is preferable to use a tear-off tape (tear tape, cut tape) type as the tear-off portion 17.

[0063] In the first and second embodiments described above, as shown in FIG. 3, the finger hole 16b1 provided in the right lower flap 16b functions as the right steam relief portion 10b (i.e., it functions both as a finger hole and a steam relief portion). In other embodiments, the right lower flap 16b may be provided with a steam relief hole portion in addition to the finger hole 16b1. Alternatively, the right lower flap 16b may be provided with only a steam relief hole portion without providing the finger hole 16b1. In this case, it is preferable that the right upper flap 16a is in a state of covering the steam relief hole portion.

[0064] There are no limitations on the number, shape, or size of the steam release holes. However, if the total area of ​​finger holes 16b1 and the steam release holes (if multiple steam release holes are provided, this includes the area of ​​all of them. If no finger hole 16b1 is provided, this does not include the area of ​​finger hole 16b1. The same applies below) is too small, there is a risk that steam generated from frozen raw fish 20 cannot be sufficiently released. For this reason, the total area of ​​finger holes 16b1 and the steam release holes should be less than 0.5 cm. 2 It is preferable to set the distance to 1 cm or more. 2 On the other hand, if the total area of ​​the finger hole 16b1 and the steam release hole is too large, the steam generated from the frozen raw fish 20 may escape too quickly, making it difficult to properly steam-cook the frozen raw fish 20. For this reason, the total area of ​​the finger hole 16b1 and the steam release hole should be 3 cm or more. 2 It is preferable to keep it to 2cm or less. 2 It is more preferable to set it as follows:

[0065] The configurations described above for the right side steam relief section 10b, the right side upper flap 16a, the right side lower flap 16b, and the finger hole 16b1 can also be adopted for the left side steam relief section 10b, the left side upper flap 15a, the left side lower flap 15b, and the finger hole 15b1 by reversing the left and right sides. EXAMPLES

[0066] The present invention will be described in more detail below with reference to more specific test examples, but the embodiments of the present invention are not limited to the following test examples. Figure 10 shows the state of the containerized frozen foods of test examples 1 and 2 after cooking in a microwave oven. Figure 10(a) shows test example 1 after cooking, and Figure 10(b) shows test example 2 after cooking.

[0067] [Test Example 1] Approximately 70 g of raw sawara fillets were immersed in a marinade containing sugar and soy sauce for a predetermined period of time, then removed from the marinade and flash-frozen to prepare seasoned frozen raw sawara. This seasoned frozen raw sawara was placed in a pillow box-type cooking container similar to that shown in Figure 5 to produce the container-packed frozen food of Test Example 1. The volume of the pillow box-type cooking container in this case was approximately 382 cm3. 3 The volume of the seasoned frozen raw sawara is about 69 cm 3 The containerized frozen food of Test Example 1 was placed in a microwave oven and cooked in the microwave oven at 600 W for 180 seconds.

[0068] [Test Example 2] The seasoned frozen raw sawara prepared under the same conditions as in Test Example 1 was placed in a molded cooking container to produce a containerized frozen food in Test Example 2. A non-wood pulp molded container (product number MP-2) manufactured by Daikoku Kogyo Co., Ltd. was used as the molded cooking container. This molded cooking container has a main body having a substantially rectangular flat bottom surface (see FIG. 10(b)), and a lid connected to the rear end of the main body and provided so as to be openable and closable relative to the main body. When the lid of the molded cooking container is closed, no large gap is generated between the main body and the lid. With the lid closed, the molded cooking container has a width of 171 mm, a depth of 118 mm, and a height of 50 mm (main body height 37 mm + lid height 13 mm), and a volume of approximately 670 cm. 3 The container-packed frozen food of Test Example 2 was cooked in a microwave oven under the same conditions as in Test Example 1.

[0069] [result] In Test Example 1, as shown by the arrow in Fig. 10(a), cooked fish with a grilled-fish-like flavor was obtained, with grilled marks and a savory taste. In contrast, in Test Example 2, as shown in Fig. 10(b), the cooked fish obtained had almost no grilled marks. The cooked fish in Test Example 2 had a soggy finish and did not have a savory taste. In Test Example 2, the marinade sauce was washed away by the drips from the seasoned frozen raw mackerel, and accumulated away from the cooked fish, as shown by the arrow in Fig. 10(b). [Explanation of symbols]

[0070] 10 Cooking vessels 10a Steam relief (left steam relief) 10b Steam relief section (right steam relief section) 11 Top part 12 Bottom part 13 Front part 14 Rear part 14a Tongue section 15 Left side part 15a Left upper flap 15b Left bottom flap 15b1 finger hole 16 Right side part 16a Right upper flap 16b Right bottom flap 16b1 finger hole 17 Separation section 17a Knob 18 Perforations 20 Frozen raw fish 21 Cooked Fish

Claims

1. A containerized frozen food product in which frozen ingredients are contained in a cooking container for microwave cooking, The frozen food material is a frozen raw fish, The cooking container is a paper box that covers almost the entire frozen raw fish, The cooking vessel is provided with a steam release section for releasing steam generated from the frozen raw fish during microwave cooking to the outside. Containerized frozen food.

2. 2. The containerized frozen food according to claim 1, wherein steam escape sections are provided at both lateral ends of said cooking container.

3. 2. The container-packed frozen food according to claim 1, wherein the bottom of the cooking container is curved or bent so that the central portion is lower.

4. 4. The containerized frozen food according to claim 3, wherein the cooking container is a pillow box type box.

5. The volume V of the cooking vessel ｃ Of these, the volume V of the frozen raw fish ｆ 2. The container-packed frozen food according to claim 1, wherein the proportion of said components is 10% or more.

6. The cooking vessel has an upper surface portion and a bottom surface portion, and has a separation portion for separating at least one end side of the upper surface portion from the bottom surface portion, After microwave cooking, the top and bottom parts are separated by the separation part, so that the top part can be removed from above the bottom part and the bottom part can be used as a plate.

2. The containerized frozen food according to claim 1.

7. A method for cooking a frozen food, comprising cooking the containerized frozen food according to any one of claims 1 to 6 in a microwave oven while the frozen raw fish is still frozen.

8. A cooking container for frozen foods capable of cooking frozen food in a microwave oven while storing the frozen food therein, The frozen food material is formed of a paper box that can cover almost the entire frozen food material, The device has a steam release section for releasing steam generated from the frozen food material during microwave cooking to the outside. Cooking container for frozen foods.

Images