PROBLEM TO BE SOLVED: To provide a technique of a new non-heated seasoned konjak-packed food sanitarily packed and capable of being deliciously eaten as it is without requiring seasoning and cooking at all after opening.SOLUTION: There is provided a non-heated seasoned konjak-packed food obtained by once heating prescribed numbers of boiled konjak lumps made into a boil A-finished water-containing state at 80 to 100°C, desirably, at 96°C for 5 to 15 min and a suitable amount of seasoning liquid F obtained by heating and stirring a sweetener-gelling agent aqueous solution, a natural seasoning-salt aqueous solution and soy sauce at 85°C for 10 min so as to be charged H-sealed into a sealed container, further, subjecting the same to hot stabilization at 121°C for 20 to 60 min, desirably, for 45 min in various inspections J, and, after the sealing packaging, infiltrating at least a part of the seasoning liquid into each boiled konjak lump under non-heating conditions. Also provided is a method for producing the non-heated seasoned konjak-packed food.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】衛生的に包装され、開封後に調味および調理を一切必要とせずに、そのまま美味しく食することができる新たな非加熱調味コンニャク包装食品技術の提供。【解決手段】80~100℃望ましくは96℃で5~15分間ボイルA済み含水状態とした茹でコンニャク塊の所定個数と、甘味料・ゲル化剤水溶液、天然調味料・塩水溶液及び醤油を85℃で10分間加熱、攪拌した調味液Fの適量とを、密閉容器に充填H・密閉した上、各種検査J、121℃で20~60分望ましくは45分間加熱殺菌し、密閉包装後、非加熱条件下にて調味液の少なくとも一部を各茹でコンニャク塊に浸透させてなる、非加熱調味コンニャク包装食品、及び該非加熱調味コンニャク包装食品の製造方法。【選択図】図1
