Packaged food for microwave oven and cooking method thereof

Abstract

To provide a food product easy to circulate and cook and having improved texture.SOLUTION: According to the present invention, a packaged food product for a microwave oven contains hydrated rice in a packaging bag, wherein the packaging bag is composed of a film having flexibility formed into a bag shape and has an opening that is closable by a closure member, and the hydrated rice is rice that has been hydrated to have a water activity of 0.40 or above and less than 0.94, and has an amylose content of 17% or less.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a packaged food for a microwave oven and a cooking method thereof.

Background Art

[0002] Patent Document 1 discloses a food set having a packaging bag enclosing alpha rice that swells by absorbing water with hot water.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The food set of Patent Document 1 has the advantage of being easy to distribute and cook, but has a problem that the taste may not be good.

[0005] The present invention has been made in view of such circumstances, and provides a food that is easy to distribute and cook and has an improved taste.

Means for Solving the Problems

[0006] According to the present invention, the following inventions are provided. [1] A packaged food for a microwave oven in which water-added rice is contained in a packaging bag, wherein the packaging bag is formed of a flexible film in a bag shape and has an opening that can be opened and closed by an opening / closing member, and the water-added rice is rice that has been water-added so that the water activity is 0.40 or more and less than 0.94, and the amylose content is 17% or less. [2] The food according to [1], wherein the packaging bag includes a steam vent seal portion that forms a steam flow path as the internal pressure rises. The food according to [3][1] or [2], wherein the water content of the hydrated rice is 0.51 or more and 0.74 or less. The food according to any one of [4][1] to [3], wherein the amylose content is 2% or less. The food according to any one of [5][1] to [4], wherein the hydrated rice is produced by a partial gelatinization step and a drying step. In the partial gelatinization step, the raw rice is heated in a hydrated state so that the degree of gelatinization of the raw rice is 50 to 95% and the water activity is 0.94 or more to produce partially gelatinized rice. In the drying step, the partially gelatinized rice is dried so that the water activity is 0.40 or more and less than 0.94. A method for cooking a packaged food for a microwave oven, wherein the food is the food according to any one of [1] to [5], and includes a cooking ingredient addition step and a heating step. In the cooking ingredient addition step, the opening / closing member is opened, a cooking ingredient containing moisture is added into the packaging bag through the opening, and then the opening / closing member is closed. In the heating step, after the cooking ingredient addition step, the food is placed in a microwave oven and heated. [Advantages of the Invention]

[0007] Since the water activity of the hydrated rice in the packaged food for a microwave oven of the present invention is less than 0.94, it can be distributed at room temperature and the distribution is easy. Further, since the packaged food for a microwave oven of the present invention can be cooked by opening the opening / closing member, adding a cooking ingredient into the packaging bag, and heating it in a microwave oven, the cooking is easy. Furthermore, since the water activity of the hydrated rice in the packaged food for a microwave oven of the present invention is 0.40 or more, it is not excessively dried, and by adding a cooking ingredient and heating it in a microwave oven, cooked rice excellent in taste and texture can be obtained. Furthermore, as shown in the examples described later, when cooking in a microwave oven, when the amylose content of the hydrated rice is 17% or less, the texture of the cooked rice obtained by cooking the hydrated rice becomes particularly good. [Brief Description of the Drawings]

[0008]

Figure 1

Figure 2

Figure 3

DETAILED DESCRIPTION OF THE INVENTION

[0009] Hereinafter, embodiments of the present invention will be described. The various characteristic matters shown in the following embodiments can be combined with each other. Also, an invention can be established independently for each characteristic matter. Further, among the following embodiments, elements not defined in the claims are arbitrary elements and can be omitted. At the end of the numerical values disclosed in the following description, any number (for example, one or two) of "0" may be added. For example, one or two "0" may be added after "1.4" to make it "1.40" or "1.400".

[0010] 1. Packaged food 100 for a microwave oven The packaged food 100 for a microwave oven according to an embodiment of the present invention is configured by containing cooked rice R in a packaging bag 1. The food 100 can be made into a state where it can be eaten by adding cooking ingredients composed of water, seasonings, etc. into the packaging bag 1 and then heating it in a microwave oven. Hereinafter, each component will be described.

[0011] 1-1. Packaging bag 1 As shown in FIGS. 1 to 3, the packaging bag 1 is formed by a flexible film in a bag shape and has an opening 22 configured to be openable and closable by an opening / closing member 23. According to such a configuration, by opening the opening / closing member 23, cooking ingredients can be added into the packaging bag 1 through the opening 22, and then by closing the opening / closing member 23, it is possible to suppress the leakage of the cooking ingredients from the packaging bag 1. Further, the packaging bag 1 preferably includes a steam vent seal portion 11 that forms a steam flow path as the internal pressure increases. In this case, when the packaging bag 1 is sealed and heated in a microwave oven, it is possible to suppress the packaging bag 1 from bursting.

[0012] As shown in FIG. 1, the packaging bag 1 is preferably a self-standing type and includes a bottom surface portion 2 and a peripheral surface portion 21 provided so as to rise from the bottom surface portion 2. The peripheral surface portion 21 includes a front surface portion 3 and a back surface portion 4 facing each other, and an opening 22 that opens upward. The front surface portion 3 and the back surface portion 4 are welded to each other at their left and right end portions (hereinafter also referred to as side ends). The bottom surface portion 2 is welded (heat-sealed) to the front surface portion 3 and the back surface portion 4. In this way, the bottom surface portion 2, the front surface portion 3, and the back surface portion 4 are welded to each other, and the film is formed in a bag shape.

[0013] In the present disclosure, the up, down, left, and right in FIG. 2 will be described as the up, down, left, and right of the packaging bag 1. Specifically, the bottom surface portion 2 side is the lower side, and the front surface portion 3 (and the back surface portion 4) side is the upper side. Also, the left and right when the front surface portion 3 is arranged in front are the left and right of the packaging bag 1. Further, the front surface portion 3 side is the front side, and the back surface portion 4 side is the rear side.

[0014] The front surface portion 3 includes a front lower portion 3a and a front upper portion 3b. The front lower portion 3a is welded to the bottom surface portion 2. As shown in FIG. 3, the front lower portion 3a and the front upper portion 3b are welded to each other in a state where they are folded back at a clasp portion 10 formed by overlapping the inner surfaces of the front lower portion 3a and the front upper portion 3b.

[0015] As shown in FIGS. 1 to 3, an opening / closing member 23 and an opening 24 are provided on the peripheral surface portion 21 of the packaging bag 1.

[0016] As shown in FIG. 3, the opening / closing member 23 is configured to be able to open and close the opening 22. The opening / closing member 23 includes a front-side engaging member 23a and a back-side engaging member 23b that can engage with each other. The front-side engaging member 23a is fixed to the inner surface side of the front portion 3. The back-side engaging member 23b is fixed to the inner surface side of the back portion 4. The engaging members 23a and 23b are preferably fixed by welding to the front portion 3 and the back portion 4, respectively.

[0017] As shown in FIG. 3C, the front-side engaging member 23a includes a base portion 23a1 and a hook portion 23a2 protruding from the base portion 23a1. The back-side engaging member 23b includes a base portion 23b1 and a hook portion 23b2 protruding from the base portion 23b1. The base portions 23a1 and 23b1 are fixed to the front portion 3 and the back portion 4, respectively. The hook portions 23a2 and 23b2 can be engaged with and disengaged from each other. As shown in FIG. 3B, when the hook portions 23a2 and 23b2 are engaged, the opening / closing member 23 is in a closed state and the opening 22 is closed. As shown in FIG. 3C, when the engagement of the hook portions 23a2 and 23b2 is released, the opening / closing member 23 is in an open state and the opening 22 is opened.

[0018] The opening part 24 is a part for opening the packaging bag 1. In the present embodiment, the opening part 24 includes a tear start part 24a that serves as a starting point when tearing the peripheral surface part 21, and a cut-off line 24b on which a line indicating a part to cut off the opening part is printed. The packaging bag 1 may be opened by tearing the peripheral surface part 21 starting from the tear start part 24a, or may be opened by cutting the peripheral surface part 21 along the cut-off line 24b using a cutting tool such as scissors.

[0019] The packaging bag 1 includes an upper cut-off part 5 and a lower main body part 6 in the vertical direction with the opening part 24 as a boundary. By tearing the peripheral surface part 21 in the circumferential direction at the opening part 24 and removing the cut-off part 5 above the opening part 24, a container-shaped main body part 6 is obtained. As shown in FIG. 1B, an opening 7 is formed in the main body part 6. The main body part 6 is used as a tableware for eating the contents in the packaging bag 1.

[0020] The opening part 24 is provided at a position closer to the bottom surface part 2 than the opening and closing member 23. That is, the opening and closing member 23 is provided at the cut-out part 5. For this reason, when the cut-out part 5 is removed during opening, the opening and closing member 23 is also removed together. Therefore, the opening and closing member 23 does not get in the way when eating the contents.

[0021] The opening part 24 is provided at a position closer to the bottom surface part 2 than the clasping part 10. That is, the clasping part 10 is provided at the cut-out part 5. For this reason, when the cut-out part 5 is removed during opening, the clasping part 10 is also removed together. Therefore, the clasping part 10 does not get in the way when eating the contents.

[0022] FIG. 2 is a view showing the packaging bag 1 in a plan view. The plan view means that the packaging bag 1 is flattened in a state where no contents are contained in the packaging bag 1, and is viewed from a direction perpendicular to the front surface part 3 of the packaging bag 1 in that state. As shown in FIG. 2, the packaging bag 1 is formed to be line-symmetric with respect to the center line in the left-right direction.

[0023] A steam vent sealing part 11 is formed in the packaging bag 1. The steam vent sealing part 11 is provided at the clasping part 10. The steam vent sealing part 11 is a welded part having a lower welding strength than other welded parts. In the steam vent sealing part 11, when the internal pressure in the packaging bag 1 rises due to the steam generated inside by heating the packaging bag 1, a steam flow path is formed accordingly. The steam in the packaging bag 1 is discharged to the outside from the steam vent sealing part 11.

[0024] The vertical length H1 of the cut-out portion 5 can be, for example, 6 to 10 cm. The vertical length H2 of the main body portion 6 is, for example, 6 to 14 cm, preferably 12 cm or less, and more preferably 10 cm or less. If it is made larger than this, it will be difficult to take out the contents. Specifically, H1 is, for example, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10 cm, and it may also be within the range between any two of the values exemplified here. Specifically, H2 is, for example, 6, 7, 8, 9, 10, 11, 12, 13, 14 cm, and it may also be within the range between any two of the values exemplified here.

[0025] Furthermore, the length H2 is preferably longer than the length H3 from the center line E of the bottom surface portion 2 to the lower end, and more preferably 2 cm or more longer than H3. The value of (H2 - H3) is, for example, 2 to 8 cm, specifically, for example, 2, 3, 4, 5, 6, 7, 8 cm, and it may also be within the range between any two of the values exemplified here. When the value of (H2 - H3) is less than 2 cm, the height of the peripheral wall when the packaging bag 1 is opened becomes low, so the amount of the contents is restricted.

[0026] On the side ends of the packaging bag 1, there is provided a side-end welding portion 12 for welding the front surface portion 3 and the back surface portion 4. Thereby, the front surface portion 3 and the back surface portion 4 are fixed in the front-rear direction. Furthermore, at the lower end of the packaging bag 1, there is provided a lower-end welding portion 13 for welding the bottom surface portion 2 and the front surface portion 3, and the bottom surface portion 2 and the back surface portion 4.

[0027] The lower-end welding portion 13 is a region below the center line E, and at the side ends and the lower end of the packaging bag 1 (the region surrounded by the dashed-dotted line in FIG. 2), it welds the bottom surface portion 2 and the front surface portion 3, and the bottom surface portion 2 and the back surface portion 4.

[0028] Here, the film constituting the packaging bag 1 is preferably a laminated film having a base material layer and a sealant layer, and more preferably includes an adhesive layer and a printing layer between the base material layer and the sealant layer.

[0029] The base material layer is arranged so as to be exposed on the outer surface of the packaging bag 1, and the sealant layer is arranged so as to be exposed on the inner surface of the packaging bag 1. By welding (heat-sealing) the sealant layers to each other, a welded portion is formed.

[0030] The base material layer is formed of a material having excellent strength and high impact resistance. As the base material layer, for example, polyamide, polyolefin, polyethylene, polyester, etc. are used. The adhesive layer is a layer for adhesively bonding the base material layer and the sealant layer so as to laminate them with each other. The sealant layer can be formed of a resin having excellent weldability. As the sealant layer, for example, it can be formed of polyolefin-based resins such as polyethylene, polypropylene, ethylene-vinyl acetate copolymer, ethylene-propylene block copolymer, and more specifically, unstretched polypropylene or linear low density polyethylene can be used.

[0031] 1-2. Hydrated rice R The water-added rice R is rice that has been water-added so that its water activity is 0.40 or more and less than 0.94. Since the water activity of the water-added rice R is less than 0.94, it can be distributed at room temperature and the distribution is easy. Since the water activity of the water-added rice R is 0.40 or more, it is not overly dried, and by adding cooking ingredients and heating in a microwave oven, cooked rice with excellent taste and texture can be obtained. The water activity is preferably 0.74 or less. In this case, the storage stability is particularly good. The water activity is preferably 0.51 or more. In this case, the taste is particularly good. Specifically, the water activity is, for example, 0.40, 0.41, 0.42, 0.43, 0.44, 0.45, 0.46, 0.47, 0.48, 0.49, 0.50, 0.51, 0.52, 0.53, 0.54, 0.55, 0.56, 0.57, 0.58, 0.59, 0.60, 0.61, 0.62, 0.63, 0.64, 0.65, 0.66, 0.67, 0.68, 0.69, 0.70, 0.71, 0.72, 0.73, 0.74, 0.75, 0.76, 0.77, 0.78, 0.79, 0.80, 0.81, 0.82, 0.83, 0.84, 0.85, 0.86, 0.87, 0.88, 0.89, 0.90, 0.91, 0.92, 0.93, 0.935, 0.939, and it may be in the range between any two of the numerical values exemplified here. The water activity can be measured by the method shown in the examples.

[0032] The water-added rice R has an amylose content of 17% or less. The water-added rice R is, for example, low-amylose rice (amylose content 3 - 17%) or glutinous rice (amylose content 0 - 3%). As shown in the examples described later, when cooking with a microwave oven, when the amylose content of the water-added rice is 17% or less, the texture of the cooked rice obtained by cooking the water-added rice becomes particularly good. The amylose content is preferably 2% or less. In this case, the texture of the cooked rice obtained by cooking the water-added rice becomes even better. Specifically, the amylose content is, for example, 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17%, and it may also be in the range between any two of the values exemplified here. In this specification, the amylose content means the mass percentage of the amylose amount with respect to the total starch amount (the total of the amylose amount and the amylopectin amount) of the rice. The amylose content is measured by the iodine colorimetric method, which is the standard measurement method determined by the Ministry of Agriculture, Forestry and Fisheries. Since the amylose content hardly changes even after adding water or cooking, the above values are also applicable to the raw rice for producing the water-added rice R and the cooked rice obtained by cooking the water-added rice R.

[0033] The water-added rice R preferably has a moisture content of 30% or less, and more preferably 16% or less. If the moisture content is high, it may cause mold growth. If the moisture content is low, mold growth can be suppressed and it can be stored without enclosing a deoxidizer. In this case, the taste and storage stability are excellent. The moisture content is, for example, 7 - 30%, and specifically, for example, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30%, and it may also be in the range between any two of the values exemplified here. The moisture content can be measured by the method shown in the examples.

[0034] In one example, the water-added rice R can be produced by a partial gelatinization step and a drying step.

[0035] In the partial gelatinization step, the raw rice is heated in a water-added state so that the degree of gelatinization of the raw rice becomes 50 to 95% and the water activity becomes 0.94 or more to produce partially gelatinized rice. When producing the water-added rice R, a part is left as β-starch without being completely gelatinized, and then the taste and / or texture can be improved by completely gelatinizing it during cooking in a microwave oven. The state of the water to be added is not limited and may be liquid water or water vapor. As the raw rice, those having the amylose content described above can be used. The degree of gelatinization is more preferably 80 to 90%. The degree of gelatinization can be controlled by changing the heating time and / or the amount of water added. Specifically, the degree of gelatinization is, for example, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95%, and may be in the range between any two of the values exemplified herein. The degree of gelatinization can be measured by the glucoamylase second method. The water activity is, for example, 0.94 to 0.99, specifically, for example, 0.94, 0.95, 0.96, 0.97, 0.98, 0.99, and may be in the range between any two of the values exemplified herein.

[0036] In one example, the partial gelatinization step includes an immersion step, a heating step, a cooling step, and a loosening step. In the immersion step, the raw rice is immersed. In the heating step, the immersed raw rice is taken out of the immersion water and heated to be partially gelatinized. Draining may be performed before heating. Heating can be performed using steam or microwaves. In the cooling step, the rice after heating is cooled. Cooling can be performed by blowing cold air or vacuum cooling. In the loosening step, the cooled rice is loosened to be granulated into single grains.

[0037] In the drying process, the partially gelatinized rice is dried so that the water activity becomes 0.40 or more and less than 0.94. The drying may be vacuum drying or hot air drying. In vacuum drying, for example, it can be carried out by irradiating the partially gelatinized rice with microwaves under reduced pressure. The pressure can be, for example, 0.5 to 0.9 atmospheres (preferably 0.6 to 0.9 atmospheres). The output of the microwaves can be, for example, 100 to 300 W. The temperature of the hot air in hot air drying can be, for example, 40 to 95 °C, and the time can be, for example, 1 to 6 hours.

[0038] 2. Cooking method for packaged food for microwave oven The cooking method for the packaged food 100 for microwave oven includes a cooking ingredient adding step and a heating step.

[0039] In the cooking ingredient adding step, after opening the opening / closing member 23 and adding the cooking ingredient into the packaging bag 1 through the opening 22, the opening / closing member 23 is closed. Since the food 100 is stored in the packaging bag 1 having the opening / closing member 23, it is easy to add the cooking ingredient. The cooking ingredient is a material for cooking the hydrated rice R into a state suitable for eating, and it may contain moisture and may be in any state such as liquid, solid, or gel state. Examples of the cooking ingredient include water and a seasoning liquid for seasoning. Further, the cooking ingredient may include ingredients necessary for a dish with ingredients such as cooked rice.

[0040] In the heating step, after the step of adding cooking ingredients, the food 100 is placed in a microwave oven and heated. As a result, the pre-cooked rice R is cooked to a state suitable for eating. Since it is cooked by heating in a microwave oven, it is easier to improve the taste and / or texture compared to the case of simply adding hot water for cooking. Further, when the cooking ingredient is a seasoning liquid, it is easy for the taste of the seasoning liquid to penetrate into the pre-cooked rice R, and it is particularly easy to improve the taste. The output of the microwave oven is preferably 600 W or less. In this case, it is possible to suppress the hardness remaining in the core of the cooked rice or the spillage during cooking. This output is, for example, 200 to 600 W, specifically, for example, 200, 250, 300, 350, 400, 450, 500, 550, 600 W, and it may be in the range between any two of the values exemplified here.

[0041] Conventionally, when cooking pre-cooked rice in a microwave oven, it has been assumed that the pre-cooked rice is transferred to another dish and then heated, and it has not been assumed to heat the pre-cooked rice in a packaging bag in the microwave oven. Further, when heating pre-cooked rice in a packaging bag in a microwave oven, spillage is likely to occur, but the pre-cooked rice R having the above-described physical properties is less likely to spill even when cooked in a microwave oven, and is suitable for being accommodated in the packaging bag 1 having the steam vent sealing portion 11 and cooked in a microwave oven.

Example

[0042] 1. Manufacture of pre-cooked rice R Three types of raw rice with different amylose contents (ordinary rice (Koshihikari): amylose content 20%, low amylose rice (Milky Queen): amylose content 10%, glutinous rice (Hakucho mochi): amylose content 0%) were prepared. After each raw rice was immersed in water for 1 hour, it was drained, and then steam-heated under the condition that the degree of gelatinization was 85%, and then air-cooled and loosened to make it into single grains. Next, it was dried under the conditions shown in Table 1 to produce pre-cooked rice R. The produced pre-cooked rice R was put into the packaging bag 1, sealed without enclosing a deoxidizer, and stored at room temperature for 1 month, and no mold grew.

[0043] Details of the drying conditions are as follows. · Drying condition A: Reduce the pressure to 0.79 atm and irradiate with 200 W of microwave for 3 hours for drying · Drying condition B: Hot air drying at 90 °C for 2.5 hours · Drying condition C: Hot air drying at 45 °C for 4 hours

[0044] 2. Measurement of water activity and moisture content For the obtained hydrated rice R, the water activity and moisture content were measured by the methods shown below.

[0045] <Water activity> Take 8 g of the sample and place it in a measurement cup. Set it in a water activity measuring device (AW-1, Shibata Scientific) and measure it in the ST mode. Randomly collect from the same lot and use the average value of 5 measurements as the water activity.

[0046] <Moisture content> Place 1 g of the sample on a heat drying type moisture meter (MX-50, A&D) and measure it in the standard mode (heating temperature 160 °C, end condition 0.1% / min). Randomly collect from the same lot and use the average value of 5 measurements as the moisture content (%).

[0047] 3. Evaluation of taste and texture In Examples 1 to 6 and Comparative Examples 1 to 3, after putting 100 g of hydrated rice R and 150 g of water into the packaging bag 1 having the shape shown in FIG. 1 and closing the opening / closing member 23, the hydrated rice R was cooked by heating with a microwave oven at 500 W for 10 minutes. Then, 10 people ate the cooked hydrated rice R, and for each of the taste and texture, it was evaluated according to the following criteria according to the number of people who felt it was good. Also, for Comparative Example 4, 10 people ate the product after pouring 170 g of 95 °C hot water into 100 g of commercially available alpha rice and after 15 minutes had passed, and it was evaluated according to the same criteria. When the taste of the cooked rice was felt to be delicious, it was judged that the taste was good, and when it was felt that there was no core left in the cooked rice, it was judged that the texture was good.

[0048] ○: 8 or more people △: 3 to 7 people ×: 2 or fewer people

[0049] [Table 1]

[0050] As shown in Table 1, it was found that the cooked paddy rice R of Examples 1 to 6 with an amylose content of 17% or less was likely to have good taste and texture even when cooked in a microwave oven, and had excellent taste compared to the one obtained by pouring hot water on alpha rice and allowing it to absorb water and swell. [Explanation of Signs]

[0051] 1: Packaging bag 2: Bottom part 3: Front part 3a: Lower front part 3b: Upper front part 4: Back part 5: Cut-out part 6: Main body part 7: Opening 10: Clasp part 11: Steam vent sealing part 12: Side-end welding part 13: Lower-end welding part 21: Peripheral part 22: Opening part 23: Opening / closing member 23a: Front-side engaging member 23a1: Base part 23a2: Hook part 23b: Back-side engaging member 23b1: Base part 23b2: Hook part 24: Opening part 24a: Tear-starting part 24b: Cutting line 100: Packaged food for microwave oven E: Center line R: Cooked paddy rice

Claims

1. A packaged food for a microwave oven in which pre-cooked rice with added water is contained in a packaging bag, wherein the packaging bag is formed of a flexible film in a bag shape and has an opening that can be opened and closed by an opening / closing member, and the pre-cooked rice with added water is rice that has been added with water so that its water activity is 0.40 or more and less than 0.94, and its amylose content is 17% or less.

2. The food according to Claim 1, wherein the packaging bag is provided with a steam vent seal portion that forms a steam flow path as the internal pressure rises.

3. The food according to Claim 1, wherein the pre-cooked rice with added water has a water activity of 0.51 or more and 0.74 or less.

4. The food according to Claim 1, wherein the amylose content is 2% or less.

5. The food according to Claim 1, wherein the pre-cooked rice with added water is produced by a partial gelatinization step and a drying step, in the partial gelatinization step, the raw rice is heated in a water-added state so that the raw rice has a gelatinization degree of 50 to 95% and a water activity of 0.94 or more to produce partially gelatinized rice, and in the drying step, the partially gelatinized rice is dried so that its water activity is 0.40 or more and less than 0.

94.

6. A cooking method for a packaged food for a microwave oven, wherein the food is the food according to any one of Claims 1 to 5, and includes a cooking ingredient addition step and a heating step, in the cooking ingredient addition step, the opening / closing member is opened, a cooking ingredient containing water is added into the packaging bag through the opening, and then the opening / closing member is closed, and in the heating step, after the cooking ingredient addition step, the food is placed in a microwave oven and heated.

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