JPH0751051B2 - Foods suitable for microwave cooking - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to a rapidly spreading food suitable for microwave heating adjustment using a microwave oven, more specifically, a food having no heating unevenness and a short time. The present invention relates to a food suitable for microwave heating, which can be cooked with.

[Problems to be Solved by Prior Art and Invention]

Conventionally, heating or cooking food using a microwave oven is generally performed, but these are uneven in heating between the central part and the peripheral parts such as the side surface, the top surface and the bottom surface during heating. Was likely to occur.

Therefore, as a countermeasure against heating unevenness as described above, methods such as reducing the unevenness of the shape of the food, making the thickness of the food uniform, placing the food in the center of the microwave oven, rotating the food with a turntable, etc. The method of covering the easily heated portion with a microwave shield is adopted. However, it is difficult to say that such a method is satisfactory for uneven heating, and it is far from the purpose of simple cooking that a microwave oven has.

Therefore, an object of the present invention is to provide a food suitable for microwave heating, which can perform heating adjustment by microwave heating in a short time without causing uneven heating.

[Means for Solving Problems] The inventors of the present invention have conducted extensive studies to solve the above problems, and as a result, the presence of the water phase and the oil phase among the constituents of the food to be cooked causes large heating unevenness. The present inventors have reached the present invention by elucidating the cause and finding that the above object can be achieved by emulsifying the aqueous phase and the oil phase.

That is, the food suitable for microwave heating of the present invention is an emulsion of water and fats and oils that are blended as constituents of the food, and the fat and oil content in the emulsion is 20 to 80% by weight. And at least 60% of the particles of the emulsion have a particle size of 5 μm or less.

The food suitable for microwave heating of the present invention has an effect that short-time cooking by microwave heating can be achieved without causing uneven heating, and such an effect is achieved by the present invention. It is also achieved when the food is frozen food.

Hereinafter, the food suitable for microwave heating of the present invention will be described in detail.

As the fats and oils to be blended as a constituent in the food of the present invention, there is no particular limitation and any fats and oils can be used as long as they are fats and oils normally used for edible,
Vegetable oils such as palm oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, corn oil, cacao butter, beef tallow, fat addition, animal fats and oils such as lard, fish oil and whale oil, and / or these It is possible to use oils and fats which have been subjected to hydrogenation, fractionation, transesterification and the like, and processed oils and fats such as butter, margarine and shortening.

In the food of the present invention, the oil and fat content needs to be emulsified with the water content as a constituent component, and the oil and fat content of this emulsion is 20 to 80% by weight, preferably 30 to
70% by weight. When the oil / fat content in the emulsion is out of the above range, the temperature rising rate of the food during microwave heating is not improved, and uneven heating occurs.

The amount of the emulsion in the food of the present invention can be appropriately selected depending on the intended food, but usually, the amount of oil and fat should be an amount corresponding to the oil and fat content of the food by the conventional method. .

Particles of the emulsion in the food of the present invention, at least
60% has a particle size of 5μ or less, preferably 80% or more has a particle size of 5
The particle size is 1 μm or less, more preferably 80% or more. When the particle size of the emulsion is out of the above range, the temperature rising rate of the food during microwave heating is not improved, and uneven heating occurs.

It should be noted that the fats and oils contained in food materials such as flour, seeds, fruits and vegetables, and the fats and oils present in a non-emulsifiable state such as water, and water are not included in the above calculation. Further, the form of the emulsion in the present invention does not affect the effect of the present invention, O /
Any of W, W / O, O / W / O, and W / O / W may be used.

Further, the emulsion in the food of the present invention contains air bubbles,
And / or if air bubbles are generated during microwave heating, the temperature rising speed of the food during microwave heating is further increased, and the food is heated more uniformly. Therefore, the content of air bubbles is preferably the same as or less than the volume of the emulsion in those having a porous structure such as sponge cake, and especially the volume of the emulsion in the case of food that does not require such a porous structure. About 20% or less is preferable.

Emulsion in the food of the present invention and / or food of the present invention, within the scope of the object of the present invention, an emulsifier, an emulsion stabilizer, a viscosity modifier, a paste, various taste substances, flavors, spices, acidulants, Ingredients such as inorganic salts, proteins, sugars and starch can be added if desired. In this case, these subcomponents may be mixed with a water-soluble or water-dispersible one in an aqueous phase (water) and an oil-soluble or oil-dispersible one in an oil phase (oil / fat content) and then made into an emulsion. After adjusting the emulsion, these subcomponents may be mixed, the emulsion and other food materials may be mixed, or these may be divided into a plurality of times.

The present invention will be further described below with reference to examples, but the present invention is not limited thereto.

In the examples, the particle size of the emulsion and its content are shown in Shimadzu Sentry Fugal Particle Analyzer (Ltd.).
(Manufactured by Shimadzu Corporation).

〔Example〕

Example 1 60 parts of corn oil, 20 parts of water, and 0.12 part of sugar ester S1170 (manufactured by Mitsubishi Kasei Foods Co., Ltd.) were used with a high-pressure homogenizer (manufactured by Sanwa Machinery Co., Ltd.) to give an oil and fat content of 75% by weight and a particle size. Three
An emulsion was prepared with ~ 5μ being 80%. White sucrose in this emulsion
90 parts, 100 parts soft flour and 1 part baking powder were mixed to prepare a sponge dough by a conventional method. When 200g of this sponge cloth was cooked in a microwave oven (500W), 3
It took 10 minutes. This sponge cake had no uneven heating and had a good texture and texture.

Comparative Example 1 A sponge material was prepared in the same manner as in Example 1 except that no emulsion was prepared. When 200 g of this sponge material was cooked in a microwave oven (500 W), it took 5 minutes and 20 seconds. In this sponge cake, there was a difference in the fire street between the central part and the peripheral part, and especially the lower part was close to bonfire.

Comparative Example 2 90 parts of sucrose, 100 parts of soft flour and 1 part of baking powder were mixed with 80 parts of milk (emulsion having a fat and oil content of 3% and a particle diameter of 1 μ or less of 80%), and a sponge material was prepared by a conventional method.
When 200 g of this sponge material was cooked in a microwave oven (500 W), it took 3 minutes and 50 seconds. The fire area around the sponge cake was good, but part of it burnt.

Example 1 20 parts of soybean oil, 60 parts of water, 5 parts of butter and 0.1 part of soybean lecithin (manufactured by Ajinomoto Co., Inc.) were used with a high-pressure homogenizer (manufactured by Sanwa Machinery Co., Ltd.) to obtain an oil and fat content of 27% by weight and particles. Diameter 2-3
The emulsion was prepared to have a μ of 90%. To this emulsion, 5 parts of roasted wheat flour, 10 parts of skim milk powder, 30 parts of macaroni and 1 part of parmesan cheese were added to prepare a macaroni gratin dough by a conventional method. 250g of this macaroni gratin dough (50
It took 4 minutes and 20 seconds when cooked at 0 W). This macaroni gratin had no uneven heating and had a good texture and taste.

Comparative Example 3 A macaroni gratin dough was prepared in the same manner as in Example 2 except that no emulsion was prepared. 250g of this macaroni gratin dough was cooked in a microwave oven (500W) for 6 minutes
It took 30 seconds, but since the bottom part was raw, it was 1 minute
When cooked for 30 seconds, the bottom burned, but the surface burnt.

Example 3 20 parts of butter, 6 parts of egg yolk, 60 parts of water, and 0.1 parts of Exel 122 (manufactured by Kao Atlas Co., Ltd.) were used with a high-pressure homogenizer (manufactured by Sanwa Machinery Co., Ltd.) to obtain a fat and oil content of 21% by weight and particles. Diameter 1
2 μ was prepared in an emulsion of 90%. To this emulsion, 30 parts of sweet potato flour were added, and the mixture was kept at 60 ° C. and 30 parts of upper white sugar was added to prepare a sweet potato dough by a conventional method. When 300 g of this sweet potato dough was heated and cooked in a microwave oven (500 W), it took 3 minutes and 30 seconds. This sweet potato had no uneven heating and had a good texture and taste.

Comparative Example 4 A sweet potato dough was prepared in the same manner as in Example 3 except that no emulsion was prepared. This sweet potato dough 30
When 0 g was cooked in a microwave oven (500 W), it took 5 minutes and 20 seconds, but heating unevenness in the central portion and the peripheral portion was remarkable, and when further cooked for 1 minute and 30 seconds, the center portion was burnt.

〔The invention's effect〕

The effect of the present invention is to provide a food suitable for microwave cooking, which can achieve short-time cooking by microwave heating without causing uneven heating.

Claims (1)

[Claims] 1. A water content and an oil / fat content blended as constituents of a food product is an emulsion, and the oil / fat content in the emulsion is 20 to 80% by weight, and the particles of the emulsion are A food suitable for microwave heating, characterized in that at least 60% of the particles have a particle size of 5 μm or less.