JP2003038135A - Frozen food, chilled distribution food and ambient temperature distribution food filled in container and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen food, a chilled distribution food and an ambient temperature distribution food such as a gratin capable of affording a flavor and an appearance similar those of the food when cooked in an oven. SOLUTION: This frozen food, chilled distribution food or ambient temperature distribution food is filled in a container and has a structure composed of at least two layers. The food filled in the container is characterized by arranging an upper layer containing a food material cooked separately from a lower layer and deformable by heating on a precooked food material of the lower layer filled in the container or on a food material of the lower layer filled in the container and cooked.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to frozen foods, chilled foods, and room temperature foods that can be easily cooked in a microwave oven or the like.

2. Description of the Related Art Frozen foods, chilled foods, and room temperature foods are widely distributed because they can be easily prepared in a home in a microwave oven in a short time. Above all, gratin, which originally has a long cooking time, is a popular product for a wide range of generations. Chilled gratin is usually prepared by mixing cooked white sauce with ingredients such as boiled pasta and cooling, then filling this in a gratin container (for example, paper, resin, etc.), sprinkling with cheese, and shrimp. After the ingredients such as the above are placed, it is baked in an oven (for example, at 120 ° C. for about 25 minutes).

However, the thus-produced gratin has the following problems. Since it is supposed to be cooked in the microwave,
No metal can be used for the container, and a container made of paper or resin having low heat resistance is used. Therefore, the baking temperature is low, the cheese has a low brown color, and it does not taste bad. In addition, in order to obtain a brown mark, it is necessary to use an additive such as xylose. After baking for a long time, ingredients such as shrimp shrink and have a hard texture, and a large amount of water evaporates from the cheese to dry, so after heating with a microwave oven (at the time of eating)
The stringiness of is poor. During baking, chilled storage, and heating in a microwave oven, water migrates from the sauce to the pasta, which softens the texture of the pasta, and the original elasticity of the pasta cannot be enjoyed. Due to the migration of water, the overall volume (bulk) is reduced, and the surface of the gratin is shrunk and wrinkles are formed, which impairs aesthetics. Furthermore, when filling ingredients such as shrimp or during firing, the white sauce suddenly boiled and the white sauce often spatters and adheres to the edge of the inner wall of the paper container (gratin container), resulting in baking sag (dirt). Since it becomes a product, the commercial value is significantly reduced.

In order to solve the above-mentioned problems, a method for producing a gratin in which a shielding plate is provided on a container and the container is covered and then only the surface cheese is irradiated with radiant heat to be browned
9-206038. However, this method requires a device such as a shielding plate, and it is difficult to control heating. Further, there is a problem that only partial heating can be performed and natural browning cannot be freely formed on the food surface.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and it is possible to obtain the same flavor and appearance as when cooked in an oven. The purpose is to provide food. Moreover, this invention aims at providing the manufacturing method of the said foodstuff.

[0004]

Means for Solving the Problems The present invention provides a gratin in a form in which a pre-cooked white sauce is put in a container and cheese is baked separately from the white sauce to be placed on the white sauce contained in the container. Then, it was made based on the finding that the above problems can be solved. That is, the present invention, in a container, a frozen food having a structure consisting of at least two layers, a chilled distribution food or normal temperature distribution food, on the pre-cooked lower layer foodstuffs contained in the container, or in the container The above-mentioned packaged food product is characterized in that an upper layer containing a food material that is deformed by heating, which is cooked separately from the lower layer, is arranged on the lower-layer food material that is put in and cooked.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The packaged food of the present invention can be applied to various frozen foods, chilled foods, and room temperature foods. However, even frozen foods that are distributed in a chilled state after freezing are thawed little by little in the distribution stage and are sold as chilled foods in a substantially thawed state. Included in chilled food products.
In addition, the above-mentioned normal temperature distributed food can be obtained by separately subjecting the lower-layer food material and the upper-layer food material to heat sterilization under pressure, storing this in a pre-sterilized container under a sterile environment, and sealing. Examples of the food in the container of the present invention include gratin, doria, lasagna, pizza, pies, omelets, okonomiyaki, and staples such as katsuji. Baking foods such as gratin, doria, lasagna and pizza are preferable as the food in the container of the present invention. The packaged food of the present invention may be a food that has been cooked to such an extent that it can be eaten as it is, but it is preferably a semi-cooked food. Here, "semi-cooked" is not cooked to the extent that it can be eaten as it is, but to the extent that it is cooked to the extent that it can be eaten by being appropriately cooked by a microwave oven or oven at home. Means the cooking process of. Since the semi-cooked food is heated in a microwave oven or an oven to a necessary and sufficient heat cooking state, it is possible to obtain a food having the same flavor and appearance as the freshly prepared food. In particular, when the lower layer food material includes a liquid food material and a starch-containing food material, the half-cooking suppresses the migration of water from the liquid food material to the starch-containing food material, and the original texture of the starch-containing food material can be tasted. . The container used in the present invention is preferably a material that can be cooked in a microwave oven or an oven. Examples thereof include, but are not limited to, a resin container such as polyethylene terephthalate and polypropylene, a paper container, a metal container such as aluminum, and a pottery. According to the present invention, an appetizing food having a brown color can be obtained even when the above-mentioned resin container or paper container having relatively low heat resistance that cannot be baked at high temperature is used.

In the container-containing food of the present invention, when the lower layer contains a liquid food material, the advantages of the present invention such as reduction of water migration and prevention of baking sag (dirt) can be more enhanced. Examples of the lower layer food materials include liquid food materials and starch-containing food materials. For example, macaroni and rice mixed with white sauce for gratin, bread, rice, pasta, pizza dough, yak buckwheat, hamburger, pie dough, etc., these may be used alone or in combination, other foods, For example, tomato sauce, potato, spinach and the like may be mixed and used. Furthermore, the lower layer may be a single layer or may be composed of two or more layers.

In the container-containing food of the present invention, the upper layer arranged on the lower layer contains food such as cheese which is deformed by heating. Examples of the "foodstuff that is deformed by heating" include those that obtain fluidity by heating, those that lose fluidity by heating, and the like. The former includes cheese, gelatin, etc., but juice, etc., and the latter includes eggs, etc. Especially in the former case, the gap between the upper layer and the lower layer is eliminated by heating by a microwave oven and the like, and they are integrated, and a product equivalent to the food cooked by a general household in which both are familiar is completed. In addition to cheese and eggs, ingredients such as bread, pie crust, shrimp, parsley, tomato, bacon, meat sauce, visa sauce, and cutlet may be mixed or placed on the upper layer.
In addition, when other foods are placed on the upper layer, it may be before cooking the upper layer, or after cooking,
Further, the upper layer may be placed on the lower layer in the container and then placed. Furthermore, the upper layer may be a single layer or may be composed of two or more layers. The shape of the upper layer may be any of a sheet shape, a mesh shape, a lump shape or any other shape according to the food to be produced, but from the viewpoint of production, it is also a sheet shape from the viewpoint of preventing sagging. Is preferred. Further, the upper layer may cover a part of the lower layer or the entire surface depending on the food to be produced, but it is preferable that the upper layer covers the entire surface from the viewpoint of prevention of sagging. The container-containing food of the present invention may have a non-adhesive portion between the upper layer and the lower layer, from the viewpoint of prevention of moisture migration, prevention of baking sagging, appearance at the time of eating, familiarity with food materials of the upper layer and lower layer, etc. The area of the unbonded portion varies depending on the food, but is generally about the area of the upper layer.
It is preferably in the range of 10% to 100%, more preferably in the range of 20% to 90%. More specifically, in the case of gratin, 10 to 100%, more preferably 40 to 9
0%, for doria 10 to 90%, more preferably 30 to 80
%, For pizza 10 to 100%, more preferably 20 to 60%
%, In the case of lasagna 10 to 70%, more preferably 30 to 50
%. The container-containing food of the present invention is prepared by placing a pre-cooked lower-layer food item in a container, or by placing a lower-layer food item in a container for cooking, and then cooking an upper layer containing a food item that is deformed by heating, separately from the lower layer. Although it can be manufactured by arranging it above, other steps may be added to the extent that the flavor and appearance are not impaired. After that, the container can be closed with a lid and then stored in a container such as a packaging bag or a box, or wrapped with a plastic film to be put on the market as chilled food or cold food. As the lid,
It is preferable that the food be transparent or translucent so that the appearance of the food can be seen by the consumer, and that the material can be cooked in a microwave oven.

The chilled food and normal temperature food of the present invention have the following effects. The baking temperature can be controlled without being limited by the heat resistance of the container, and a tasting appearance can be obtained. Since the firing time can be controlled as well as the firing temperature,
It is possible to prevent a decrease in water content and migration of water, so that the original texture of the ingredients can be tasted, and a product with a volume feeling can be obtained as in the case of baking at home. It is possible to prevent the container from becoming dirty during cooking, such as bumping, and it is possible to obtain a more attractive food product of high commercial value. It is possible to shorten the production time by cooking each material separately and then combining these materials to commercialize them. Hereinafter, the present invention will be described in more detail with reference to Examples.
However, the present invention is not limited to these examples.

[0009]

【Example】

[Example 1] (pasta rattan topped with shrimp)
77 g of boiled penne cooled to 10 ° C and 153 g of cooked white sauce are mixed, and a cylindrical paper container (opening diameter 125 mm, bottom diameter 120 mm, height 40 m) is mixed.
m). On the other hand, about 25 mm dice cheese 25
g is a round glassine paper type (opening diameter 125 mm, bottom diameter 1
25mm, height 10mm), put 4 pieces of lightly sautéed prawns on it and bake in oven (200 ℃,
After 2 minutes and 30 seconds), it was immediately cooled to 10 ° C. Next, the obtained sheet-shaped cheese (thickness: about 2 mm) was peeled from the glassine paper mold, placed on the mixture of penne and white sauce filled in the above-mentioned paper container, and parsley 0. Sprinkle with 5 g. Then, the paper container was closed with a transparent plastic dome lid, and the whole was wrapped with a plastic film to obtain a chilled pasta rattan product topped with shrimp. The obtained pasta rattan product had an overall volume feeling (bulk) even after chilled storage for 2 days. In addition, there are no shrinkage wrinkles on the surface, the luster and terri have a good burning color, and the shrimp toppings have hardly shrunk, and furthermore, burnt sag (dirt) adheres to the inner wall of the container. Although it was a chilled preserved product, it had an extremely high commercial value with an appearance similar to that of gratin just after firing.
On the other hand, when the above product was heated in a microwave oven (500 W) for about 3 minutes and eaten, elastic pasta,
I was able to taste the texture of shrimp. In addition, the white sauce had a mellow taste without burning or browning. Furthermore, like the freshly baked gratin, the cheese pulled the thread moderately and no dryness was felt.

[0010]

[Comparative Example 1] (pasta rattan topped with shrimp)
70 g of boiled penne cooled to 10 ° C and 165 g of cooked white sauce are mixed, and this is used as a cylindrical paper container (opening diameter 125 mm, bottom diameter 120 mm, height 40 m).
m). On top of that, shredded cheese (6 x 1
(5 mm) 12 g and 4 pieces of lightly sautéed shrimp were placed and baked in an oven (120 ° C, about 25 minutes), then immediately 1
Cooled to 0 ° C. Then, the paper container was closed with a transparent plastic dome lid, and the whole was wrapped with a plastic film to obtain a chilled pasta rattan product topped with shrimp. The obtained chilled pasta rattan product is
The surface shrank and wrinkled, there was no gloss and no swelling, and no voluminous feeling (bulk) was felt at all in the shrunk state. In addition, the shrimp topping shrank and felt very poor. Also, the inside wall of the container may be slightly burnt (dirt).
Was attached. On the other hand, the above product is a microwave oven (500
After heating for 3 minutes in W) and eating, the pasta was fluffy and no elasticity was felt. Also, the shrimp topping had a contracted and hard texture. In addition, the white sauce was slightly browned. Further, the cheese did not feel dry and had no feeling of pulling threads.

[0011]

[Example 2] (pasta rattan topped with tomato and meat sauce) 60 g of boiled penne cooled to 10 ° C and 120 g of cooked white sauce were mixed,
This is a cylindrical paper container (opening diameter 125 mm, bottom diameter 120
mm, height 40 mm). On the other hand, 25 g of die cheese of about 3 mm square is rounded into a glassine paper mold (opening diameter 1
25 mm, bottom diameter 125 mm, height 10 mm), and mixed with 0.2 g of xylose and baked in an oven (2
(00 ° C., 2 minutes and 30 seconds), and then immediately cooled to 10 ° C. Next, the obtained sheet-shaped cheese (thickness of about 2 m
m) is peeled off from the glassine paper mold, placed on a mixture of penne and white sauce filled in the paper container, and about 25 g of meat sauce, four comb-shaped tomatoes and 0.3 g of parsley are placed on the mixture. Topped with. Then close the paper container with a transparent plastic dome lid,
The whole was wrapped in a plastic film, and a pasta platan product for chilled with tomato and meat sauce was obtained. The obtained pasta rattan product had an overall volume feeling (bulk) even after chilled storage for 2 days. In addition, there is no shrinkage and wrinkles on the surface, and a very small amount of xylose makes it possible to give a glossy, well-finished baking color.
The tomatoes that have been topped also retain their freshness. Furthermore, even though they are chilled preserved products, there is no sticking (dirt) on the inner wall of the container, and they have the same appearance as gratin just after baking. The product value presented was extremely high. On the other hand, when the above product was heated in a microwave oven (500 W) for about 3 minutes and ate, the texture of pasta with elasticity and elasticity could be tasted. In addition, the white sauce had a mellow taste without burning or browning. Furthermore, like freshly baked gratin,
The cheese pulled the thread moderately and no dryness was felt.

[0012]

[Example 3] (Doria) After cooking rice, 100 g of rice cooled to 10 ° C was used as a cylindrical paper container (opening diameter 125 mm, bottom diameter 1
20 mm and height 40 mm). Then, 100 g of white sauce that had been cooked and then cooled to 10 ° C. was filled in the paper container. On the other hand, about 25 mm dice cheese 25
g is a round glassine paper type (opening diameter 125 mm, bottom diameter 1
It was spread over 25 mm and 10 mm in height, baked in an oven (200 ° C., 2 minutes and 30 seconds), and immediately cooled to 10 ° C. Next, the obtained sheet-shaped cheese (thickness of about 2
mm) was peeled from the glassine paper mold, placed on the white sauce filled in the paper container, and sprinkled with 0.5 g of parsley on the white sauce. Then, the paper container was closed with a transparent plastic dome lid, and the whole was wrapped with a plastic film to obtain a doria product for chilled products. The obtained doria product had an overall volume (bulk) even after being chilled for 2 days. In addition, there is no shrinkage and wrinkles on the surface, the luster and territory have a good burning color, and there is no burning sag (dirt) on the inner wall of the container. It had an appearance similar to that of Doria and had an extremely high commercial value. On the other hand, when the above product was heated in a microwave oven (500 W) for about 3 minutes and ate, it was possible to taste the texture of appropriately cooked rice without the feeling of fluff. In addition, the white sauce had a mellow taste without burning or browning. Furthermore, like the freshly baked doria, the cheese pulled the thread moderately and no dryness was felt.

[0013]

Example 4 (Lasagna) Two 100 × 100 mm sheet pasta (80 g) which had been boiled and cooled to 10 ° C. were used to form a cylindrical paper container (opening diameter 125 mm, bottom diameter 120 mm,
(Height 40mm), and then cook it 1
80 g of tomato sauce cooled to 0 ° C. was filled. After that, sheet-like pasta and tomato sauce were repeatedly filled in the same manner as above so that the lower layer had a four-layer structure of pasta / sauce / pasta / sauce. On the other hand, 25 g of about 3 mm square die cheese is rounded into a glassine paper mold (opening diameter 125 m
m, bottom diameter 125 mm, height 10 mm), and baked in an oven (200 ° C., 2 minutes and 30 seconds) and immediately cooled to 10 ° C. Next, the obtained sheet-shaped cheese (thickness: about 2 mm) was peeled from the glassine paper mold, placed on the tomato sauce filled in the paper container, and sprinkled with 0.5 g of parsley from the top. . Then, the paper container was closed with a transparent plastic dome lid, and the whole was wrapped with a plastic film to obtain a lasagna product for chilled products. The obtained lasagna product had an overall volume feeling (bulk) even after chilled storage for 2 days. In addition, there was no shrinkage and wrinkles on the surface, and it had a good burnt color with gloss and sag, and it had an appearance similar to that of lasagna immediately after firing and was of very high commercial value. On the other hand, when the above product was heated in a microwave oven (500 W) for about 3 minutes and ate, the pasta had no fluffy feeling, and the original texture of the pasta with elasticity could be tasted. Also, tomato sauce,
I was able to taste the fresh taste without burning. Furthermore, as with freshly baked lasagna, the cheese pulled the thread moderately and no dryness was felt.

[0014]

[Example 5] (Pizza) Round paper plate container (opening diameter 200 m
m, bottom diameter 200 mm, height 40 mm) and put the pizza dough in the oven (200 ℃, 2 minutes 30 seconds)
And immediately cooled to 10.degree. On the other hand, 30 g of about 3 mm square die cheese is spread on a round dish-shaped glassine paper mold (opening diameter 190 mm, bottom diameter 190 mm, height 20 mm), 0.2 g of xylose is mixed, and baked in an oven (2
(00 ° C., 2 minutes and 30 seconds), and then immediately cooled to 10 ° C. Next, the obtained sheet-shaped cheese (thickness of about 2 m
m) is peeled from the glassine paper mold, placed on the baked pizza dough in the paper plate container, and the pizza sauce 50 is placed on the baked pizza dough.
g, 3 pieces of comb-cut tomatoes, 3 pieces of slice-cut bacon (30 × 40 mm), and 1 g of parsley were sprinkled. Then, the paper plate container was closed with a transparent plastic dome lid, and the whole was wrapped with a plastic film to obtain a pizza product for chilled food. The obtained pizza product had an overall volume (bulk) even after being chilled for 2 days. In addition, there was no shrinkage and wrinkles on the surface, and the luster and sag exhibited a favorable baked color, and the product had an appearance similar to that of pizza immediately after baking, and had an extremely high commercial value. On the other hand, when the above product was heated in a microwave oven (500 W) for about 3 minutes and eaten, the sheet-shaped cheese was present between the pizza sauce and the pizza dough, so that the crispy texture of the pizza dough could be fully enjoyed. did it. Furthermore, like the freshly baked pizza, the cheese pulled the thread moderately and no dryness was felt.

[0015]

[Example 6] (Frozen pasta rattan topped with shrimp) 77 g of boiled penne each cooled to 10 ° C and 153 g of cooked white sauce were mixed, and this was mixed into a cylindrical paper container (opening diameter 125 mm, bottom diameter 120 mm, Height 4
0 mm). On the other hand, 25 g of about 3 mm square dice cheese is spread over a round glassine paper mold (opening diameter 125 mm, bottom diameter 125 mm, height 10 mm), and 4 lightly sautéed prawns are placed on it and baked in an oven (200
C., 2 minutes and 30 seconds), and immediately cooled to 10.degree. Next, the obtained sheet-shaped cheese (thickness about 2 mm)
Peeled from the glassine paper mold, put it on the mixture of penne and white sauce filled in the paper container,
0.5 g of parsley was sprinkled on it. Then, the above-mentioned paper container was closed with a transparent plastic dome lid, and the whole was wrapped with a plastic film, which was rapidly frozen at -40 ° C to obtain a frozen pasta rattan product topped with shrimp. The obtained frozen pasta rattan product had an overall sense of volume (bulk). In addition, there are no shrinkage wrinkles on the surface, the luster and terri have a good burning color, and the shrimp toppings have hardly shrunk, and furthermore, burnt sag (dirt) adheres to the inner wall of the container. However, the product had an extremely high commercial value with an appearance similar to that of gratin just after firing. On the other hand, the above product is a microwave oven (500
When it was heated and eaten in W) for about 3.5 minutes, it was possible to taste the texture of pasta and shrimp with elasticity. In addition, the white sauce had a mellow taste without burning or browning. Furthermore, like the freshly baked gratin, the cheese pulled the thread moderately and no dryness was felt.

[0016]

[Embodiment 7] (Past shrimp topped with normal temperature pasta gelatin) Cylindrical plastic container (opening diameter 125 m
m, flange width 10 mm, bottom diameter 120 mm, height 40 m
m) was filled with 77 g of boiled penne and sterilized by heating under pressure at 125 ° C. for 15 minutes in a sterilization chamber (steam atmosphere).
It was cooled under reduced pressure in the same sterilization chamber and taken out into a sterile room chamber connected to the same sterilization chamber. Next, from the storage tank connected to the sterile room, 153 g of the white sauce separately sterilized by heating under pressure was filled in the plastic container containing the sterilized penne. On the other hand, 25 g of dice cheese of about 3 mm square is rounded into a glassine paper mold (opening diameter 12
5mm, bottom diameter 125mm, height 10mm),
Place four lightly sautéed prawns on it and bake in an oven (200 ° C, 2 minutes and 30 seconds), and then in a sterilization chamber (steam atmosphere) different from the above sterilization chamber, 125 ° C 10
After sterilizing by heating under pressure for a minute, it was cooled under reduced pressure in the same sterilization chamber and taken out in the above-mentioned sterile room chamber connected to the sterilization chamber. Next, in the sterile room, the obtained sheet-shaped cheese (thickness: about 2 mm) was peeled off from the glassine paper mold,
Subsequently, this was placed on the penne and white sauce filled in the plastic container. Next, in the same sterile room, cover the opening of the above plastic container with a sterilized transparent plastic dome lid with a flange, overlap the lid and the flange portion of the container, heat seal the overlapped flange portion, and shrimp. A pasteurized product for aseptic packaging for aseptic packaging, topped with the above, was obtained. The obtained pasta rattan product had an overall volume feeling (bulk). Also,
The surface has no shrinkage, no wrinkles, and the luster and terri have a good burning color.The shrimp topping has hardly shrunk, and there is no sticking (dirt) on the inner wall of the container. The product had an extremely high commercial value with an appearance similar to that of gratin just after firing. On the other hand, when the above product was heated in a microwave oven (500 W) for about 3 minutes and ate, it was possible to taste the pasta with elasticity and the texture of shrimp. In addition, the white sauce had a mellow taste without burning or browning. Furthermore, like the freshly baked gratin, the cheese pulled the thread moderately and no dryness was felt.

[0017]

EFFECTS OF THE INVENTION According to the present invention, even after being stored in a chilled state or at room temperature, the texture of each food material can be tasted in the same manner as that immediately after cooking in an oven or the like.
In addition, the products displayed in the store have a volume feeling as a whole, and there is no sticking (dirt) on the inner wall edge of the container at all, and a product with a more beautiful appearance and a high commercial value can be obtained. Further, after cooking each material separately, by combining these and commercializing them, the production time can be shortened.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Hironobu Toge             1 Stock Market Association, 324, Ojihara, Ageo City, Saitama Prefecture             Inside the company delica chef (72) Inventor Hiroko Yamaoka             1 Stock Market Association, 324, Ojihara, Ageo City, Saitama Prefecture             Inside the company delica chef F term (reference) 4B036 LC05 LE04 LF14 LP12 LP19

Claims (14)

[Claims] 1. A frozen food, a chilled distributed food or a room temperature distributed food having a structure consisting of at least two layers, which is contained in a container, and which is placed on the pre-cooked lower-layer food product contained in the container or in the container. The above-mentioned packaged food product, characterized in that an upper layer containing a food material that is deformed by heating, which is cooked separately from the lower layer, is disposed on the lower layer food material that has been cooked. 2. The packaged food according to claim 1, wherein the container is a container that can be cooked in a microwave oven or an oven. 3. The packaged food according to claim 1 or 2, wherein the food is gratin, doria, lasagna or pizza. 4. The packaged food according to claim 1, wherein the food is a semi-cooked food. 5. The food product in a container according to claim 1, wherein the upper layer contains cheese. 6. The food product in a container according to claim 1, wherein the upper layer has a sheet shape. 7. The food product in a container according to claim 1, wherein the upper layer covers the entire surface of the lower layer. 8. The food product in a container according to claim 1, wherein the lower layer contains a liquid food material. 9. The food product in a container according to claim 1, wherein the lower layer contains a starch-containing food material. 10. The food product in a container according to claim 1, which has an unbonded portion between the upper layer and the lower layer. 11. A frozen food, a chilled-distributed food or a room-temperature-distributed food, which is contained in a container and has a structure of at least two layers, which is not yet present between a lower layer containing a liquid food material and an upper layer containing cheese. The container-containing food product having an adhesive portion. 12. A frozen food, a chilled-distributed food or a room-temperature-distributed food, which is contained in a container and has a structure of at least two layers, which is not yet present between a lower layer containing a starch-containing food material and an upper layer containing cheese. The container-containing food product having an adhesive portion. 13. The method according to claim 10, wherein the area of the unbonded portion between the upper layer and the lower layer is within the range of 10% to 100% of the area of the upper layer. Food in a container. 14. A frozen food, a chilled-distributed food or a room-temperature-distributed food, which is contained in a container and has a structure of at least two layers.
Alternatively, the method for producing a food product in a container is characterized in that the lower layer foodstuff is put in a container and cooked, and then the upper layer containing the foodstuff that is deformed by heating is cooked separately from the lower layer and placed on the lower layer.