CN103652597A - 微波烹调用包装冷冻面类 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及微波烹调用包装冷冻面类。提供在微波解冻后也可保持良好品质的冷冻面类。面类,其是微波烹调用包装冷冻面类,其具备具有通气部的包装体,该通气部的开口部的总面积相对于该包装体的表面积100cm2为0.02~5cm2,该包装体在内部含有烹调过的面类、与相对于该面类100质量份为1~10质量份的水,该烹调过的面类与该水是冻结的。
Description
技术领域
本发明涉及可以在包装状态下使用微波进行解冻的冷冻面类。
背景技术
微波炉的普及发展,使得用微波对食品加热烹调变得日常进行。微波加热通过微波透过食品的内部对该食品所含的水分子进行直接加热,由此具有可在短时间高效加热食品的优点。
相反,作为微波加热的缺点,存在微波集中于食品的特定部位导致的加热不均。以往,即使对冷冻食品进行微波加热,由于加热不均使得食品中有时混合存在冻结状态的部分与加热了的部分。另一方面,若进行微波加热直至冷冻食品全部解冻,则被过度加热的部分有时会干燥或变硬。特别是面类,由于大量含有淀粉质且具有独特的外观和口感,该加热不均导致的品质的降低显著。
以往提出了即使在微波炉解冻后品质也良好的冷冻面类或其制造方法。专利文献1中记载了使水附着于冷冻的面类的表面后快速地进行再冷冻的冷冻面类的制造法。专利文献2中记载了对α化的面类赋予8~17重量%的水分并进行冻结的冷冻面类的制造法。然而,这些冷冻面类均未充分地防止加热不均所致的面类的品质下降。
另外,作为微波加热的缺点,存在食品内部的急速升温所致的突沸。特别是将包装的冷冻面类与调味料(ソース)或料汁(たれ)一起微波加热时,由于包装体内压急剧上升,有时会发生激烈的突沸、或伴随突沸的食品的飞溅。
以往,提出了防止微波加热中的食品的突沸、伴随突沸的食品的飞溅的方法。专利文献3中记载了微波炉加热用食品盛放体,其具有内压超过一定时则排出蒸汽的水蒸汽调节孔。另外专利文献4中记载了微波炉用的加热容器,其具有盖子,该盖子具有以可剥离的密封用构件封闭的通气孔。另外专利文献5中记载了利用微波的照射面设置有特定大小的通气部的包装容器包装的微波照射用包装煮面类。然而,上述对防止容器的破裂或加热食品的突沸虽具有一定程度的效果,但在防止加热不均或过量的加热所致的食品品质下降方面仍不充分。
现有技术文献
专利文献
专利文献1:日本特开平3-65143号公报
专利文献2:日本特开平8-9912号公报
专利文献3:日本特开昭62-282556号公报
专利文献4:日本特开昭61-173028号公报
专利文献5:日本特开2005-176708号公报。
发明内容
发明要解决的技术问题
本发明的课题在于提供可以防止微波加热所致的冷冻面类的加热不均或突沸、和可在微波解冻后也保持良好品质的冷冻面类。
用于解决技术问题的手段
本发明人进行了深入研究,结果发现将烹调过的面类与规定量的水一起用具有特定大小的通气部的包装体包装、并进行冻结,由此可以缩短连同包装体一起进行微波加热时的加热时间,并且可以有效地防止面类的加热不均和品质下降。
即,本申请发明提供面类,其是微波烹调用包装冷冻面类,
其具备包装体,该包装体具有通气部,
该通气部的开口部的总面积相对于该包装体的表面积100cm2为0.02~5cm2,
该包装体在内部含有烹调过的面类、与相对于该面类100质量份为1~10质量份的水,该烹调过的面类与该水是冻结的。
另外,本发明提供方法,其是防止冷冻面类的微波烹调导致的品质下降的方法,
其包括:在具有通气部的包装体(该通气部的开口部的总面积相对于该包装体的表面积100cm2为0.02~5cm2)中,填充烹调过的面类、与相对于该面类100质量份为1~10质量份的水;和
使该烹调过的面类与该水冻结。
发明效果
根据本发明,可以缩短利用微波加热的冷冻面类的加热时间,同时可以防止加热不均,另外还可以防止对冷冻面类进行微波烹调时的面类的品质下降。所以,本发明的冷冻面类成为即使用微波解冻也没有加热不均、并且在解冻后也具有良好的外观和口感的面类。
具体实施方式
本发明的微波烹调用包装冷冻面类是用于微波加热解冻后食用的冷冻面类。本发明的微波烹调用包装冷冻面类以包装于包装体中的状态提供,在包装于该包装体中的状态下进行微波加热解冻。
本发明的微波烹调用包装冷冻面类具备包装体,该包装体具有通气部。该通气部可以配置在该包装体的表面的任意部位,优选配置在微波照射的面。另外,从防止加热解冻中的溢液的观点出发,优选该通气部不存在于微波加热中位于下面的部位。
对于上述通气部,其开口部的总面积相对于上述包装体的表面积100cm2为0.02~5cm2、优选为0.1~3cm2。通气部的总面积小于0.02cm2时,利用微波加热之际由于内压的上升使得包装体破裂的危险性变高,另外也变得容易引起加热不均。另一方面,通气部的总面积大于5cm2时,水蒸汽大量放出至包装体外,因而面类的加热所需的时间变长,且变得容易引起加热不均。
作为优选的方式,上述通气部的数目在上述包装体的表面积每100cm2为5处以上。通气部的数目少于5处时,每1处的通气部的大小变得过大,面类有时会自包装体挤出。另外,作为优选的方式,各通气部具有开口部的最大长度为0.1~5.0mm、优选0.8~4.0mm的大小。
上述通气部的形状可以形成为圆形、三角形、四边形、楕圆形、裂缝状、星形等任意形状,但从耐撕裂性的观点出发,优选为圆形。各通气部可以是相同形状和大小,另外各自也可以是不同形状或大小。另外,各通气部可以相互远离配置,或者可以是相互相邻的开口部(例如点状或网孔状)。优选通气部形成水蒸汽透过但面类不通过的形状和配置。例如,通气部具有面类可通过的形状时,优选将该通气部配置于利用微波加热中成为上侧的面。
上述包装体是由微波透过性原材料制造的。包装体可以全部由微波透过性原材料构成,也可以一部分由可以反射或吸收微波的原材料构成。例如,只要是以微波至少照射该包装体内部的面类和水的方式配置有微波透过性原材料的包装体即可。微波透过性原材料优选为不吸收面类解冻时产生的水的原材料。作为优选的微波透过性原材料,例如可举出:聚对苯二甲酸乙二醇酯、结晶化聚对苯二甲酸乙二醇酯、聚丙烯、聚乙烯、聚苯乙烯和它们的复合材料。作为可以反射微波的原材料,可举出铝等。
构成上述包装体的原材料还优选穿刺强度为10N以上。通过提高穿刺强度,则包装体尽管具有通气部也可以具有一定的强度,因而包装体难以被内部的冷冻面类的尖锐部穿孔,另外运输或操作时包装体不易发生撕裂或破裂等损坏。原材料的穿刺强度可以通过适宜改变上述原材料的高分子聚合度、厚度、层叠等来进行调整。本说明书中,穿刺强度是指根据基于食品卫生法“食品、添加物等的规格基准”中记载的“穿刺强度试验”测定得到的值。
作为上述包装体的形状,可举出袋状、杯状、盘状等各种形状。上述包装体可具有上述通气部,并且可具备与容器主体密闭的盖子(例如、压盖、罩盖、柱状盖等)。另外,上述包装体还能够以盖板、膜、袋等分开的包装体进一步密封的状态、或者利用顶部密封等以通气部被密封的状态提供。这些分开的包装体或密封在微波加热前保护上述包装体及其内部的冷冻面类,并且在微波加热时被除去。
本发明的微波烹调用包装冷冻面类通过在上述包装体中填充烹调过的面类、与规定量的水来制造。
上述包装体中充填的烹调过的面类只要是烹调过的、可进行微波加热的面类则没有特别限制。例如,烹调过的面类可举出意大利式细面条(スパゲティ)、乌冬面、日本荞麦面(そば)、中式面条(中華麺)、通心粉、短管状通心面(ペンネ)、馄饨等,但并不限定于此。另外,上述面类还包括与调味料或料汁等调味液类共存的状态,例如,将调味料与面整体拌匀的状态或在面块上部载置调味料的状态的面类。
将上述烹调过的面类填充至上述包装体时,可以一并填充多人份的量(例如1kg),也可以填充少人份或1人份的量(例如150~300g)。
作为填充于上述包装体的水,可以是通常食品使用的水、例如自来水、纯水等。作为充填的水的量,相对于上述烹调过的面类100质量份,可以是1~10质量份、优选3~7质量份。水的量小于1质量份时,微波加热所需的时间变长,同时还引起加热不均。另一方面,水的量超过10质量份时,加热后的面类变得水分多,或者加热变得过度引起加热不均,加热后的口感下降。
上述水可以填充于上述包装体的内部。例如,该水可以填充于上述包装体的底部,或者,该水可以覆盖上述烹调过的面类的表面,或添加至该烹调过的面类的上部、侧部或下部。
上述水优选附着于上述烹调过的面类。作为使水附着于上述烹调过的面类的方法,优选为可以使水附着于该面类的表面整体的方法,例如,可举出喷雾、涂布、浸渍、添加混合等。其中,从经济性和简便性的观点出发,优选喷雾或添加混合。
上述烹调过的面类与水可以以未冻结的状态填充于上述包装体,也可以以冻结的状态填充于该包装体。上述烹调过的面类与调味料或料汁等液状物共存时,理想的是将该面类在填充于该包装体之前或充填后暂先冻结,然后附着或充填水。
例如,将上述烹调过的面类成型为可填充于上述包装体中的形状后,在该面类的表面附着规定量的水,接着使之冻结再填充于该包装体,或者填充于该包装体再使之冻结,由此可以制造本发明的微波烹调用包装冷冻面类。
另外,例如,将上述烹调过的面类成型为可填充于上述包装体中的形状后,暂先使之冻结,接着在冻结的该面类的表面附着水,然后填充于该包装体,再次进行冻结,或者再次冻结后在填充于该包装体,由此可以制造本发明的微波烹调用包装冷冻面类。
或者,将上述烹调过的面类填充于上述包装体,根据需要进行冻结后,将规定量的水填充于该包装体中,进行冻结,由此可以制造本发明的微波烹调用包装冷冻面类。
更或者,将规定量的水填充于上述包装体,根据需要进行冻结后,将上述烹调过的面类填充于该包装体,进行冻结,由此可以制造本发明的微波烹调用包装冷冻面类。
作为上述烹调过的面类与水的冻结处理,可以采用对食品所通常进行的冻结处理。例如,对于填充了上述烹调过的面类与水的包装体,根据需要密封通气部,和/或用外包装袋或外包装盒等其它的包装体进一步包装进行密封后,进行冻结处理。冻结处理可以采用急速冷冻、缓慢冷冻的任一者,优选为急速冷冻。暂先通过急速冷冻进行冻结后,可以在通常的冷冻保存条件下进行保存。
本发明的微波烹调用包装冷冻面类在填充于上述包装体中的状态下进行微波加热。微波加热可以与解冻通常的冷冻面类的情形相同地进行。例如,260g的烹调过的意大利式细面条的情形,在500W下加热4分左右。应予说明,上述包装体在用密封将通气部密封、和/或用其它包装体进一步密封时,将该密封或其它包装体除去后进行微波加热。
本发明的微波烹调用包装冷冻面类在微波加热之际难以发生加热不均或突沸。因此,对本发明的微波烹调用包装冷冻面类进行微波加热而得的面类可以抑制加热不均所致的面类的干燥或硬化、或突沸所致的破损,因此防止微波烹调导致的品质下降,并保持良好的外观与口感。
实施例
以下,举出实施例进一步详细说明本发明,但本发明不受这些实施例的限定。
以下的实施例中,穿刺强度试验是根据基于食品卫生法的“食品、添加物等的规格基准”中记载的“穿刺强度试验”进行的。固定测定试样,将直径1.0mm、前端部形状为半径0.5mm的半圆形的针以50±5mm/分钟的速度穿刺试样面,测定直至针贯穿为止的最大荷重(N:牛顿)。
(制造例1~6)
煮制市售的干燥意大利式细面条直至产率230%后,进而在冷水中冷却。充分撇除水并按每份180g盛于盘中,将表1所示量的水通过喷雾器喷洒使之附着于意大利式细面条整体。将附着水后的意大利式细面条在-20℃下急速冻结。准备穿刺强度12N的聚乙烯制膜制包装体,其在每100cm2具有20处直径0.1cm的圆形的通气部(通气部的开口部面积0.00785cm2)(包装体通气部的开口部的面积总计0.16cm2/100cm2)。将上述冻结意大利式细面条充填于该包装体,直至冷冻包装意大利式细面条。
(试验例1)
将制造例1~6的冷冻包装意大利式细面条在微波炉500W下加热至中心部的产品温度为60℃,测量加热时间。确认加热后的包装体有无破损后,对于没有破损的,根据表2记载的评价基准通过10人评判对面的滑溜度或口感进行评价。评价结果的平均值示于表1。
[表1]
*1: 相对于意大利式细面条100质量份的质量份
*2: 相对于包装体表面积100cm2。
[表2]
(制造例9~14)
除了将包装体的通气部的大小如表3所示改变之外,以与制造例4相同的步骤制造制造例9~14的冷冻包装意大利式细面条。
(试验例2)
对于制造例9~14的冷冻烹调过的意大利式细面条,以与试验例1相同的步骤进行评价。结果示于表3。应予说明,表3还记载了制造例4的结果。
[表3]
*1: 相对于意大利式细面条100质量份的质量份
*2: 相对于包装体表面积100cm2
*3: 蒸汽导致的包装体的张力相当强。
(制造例15~17)
除了将包装体用穿刺强度8、10或12N的聚乙烯制膜替代之外,以与制造例4相同的步骤制造制造例15~17的冷冻包装意大利式细面条各120个。
(试验例4)
调查包装体的强度。将制造例15~17的冷冻包装意大利式细面条每次各20个分别包装于纸板中,对每个制造例制造5个纸板。将该纸板从高度60cm落下5次后,开包确认包装体的破损状况。将破损的包装体的个数示于表4。
[表4]
制造例15 | 制造例16 | 制造例17 | |
穿刺强度 N | 8 | 10 | 12 |
破损数目/试验数目 | 3/100 | 0/100 | 0/100 |
Claims (12)
1. 面类,其是微波烹调用包装冷冻面类,
其具备包装体,该包装体具有通气部,
该通气部的开口部的合计面积相对于该包装体的表面积100cm2为0.02~5cm2,
该包装体在内部含有烹调过的面类、与相对于该面类100质量份为1~10质量份的水,该烹调过的面类与该水是冻结的。
2. 权利要求1所述的冷冻面类,其中,所述水附着于所述烹调过的面类的表面。
3. 权利要求1或2所述的冷冻面类,其中,所述包装体是由穿刺强度为10N以上的原材料制造的。
4. 权利要求1~3中任一项所述的冷冻面类,其中,所述通气部的开口部的最大长度为0.1~5.0mm。
5. 权利要求1~4中任一项所述的冷冻面类,其中,所述通气部是在上述包装体的微波照射的面上在上述包装体的表面积每100cm2设置5处以上。
6. 权利要求1~5中任一项所述的冷冻面类,其中,所述通气部为圆形。
7. 方法,其是防止冷冻面类的微波烹调导致的品质下降的方法,
其包括:在具有通气部的包装体中填充烹调过的面类、与相对于该面类100质量份为1~10质量份的水;和
使该烹调过的面类与该水冻结,该通气部的开口部的合计面积相对于该包装体的表面积100cm2为0.02~5cm2。
8. 权利要求7所述的方法,其中,所述水附着于所述烹调过的面类的表面。
9. 权利要求7或8所述的方法,其中,所述包装体是由穿刺强度为10N以上的原材料制造的。
10. 权利要求7~9中任一项所述的方法,其中,所述通气部的开口部的最大长度为0.1~5.0mm。
11. 权利要求7~10中任一项所述的方法,其中,所述通气部是在上述包装体的微波照射的面上在上述包装体的表面积每100cm2设置5处以上。
12. 权利要求7~11中任一项所述的方法,其中,所述通气部为圆形。
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JP6357175B2 (ja) * | 2016-01-06 | 2018-07-11 | 日清食品ホールディングス株式会社 | 冷凍麺の製造方法 |
WO2020112034A2 (en) * | 2018-11-27 | 2020-06-04 | Scg Packaging Public Company Limited | Susceptor film structure for packaging used with microwave ovens and packaging comprising the said susceptor film structure |
KR102649407B1 (ko) | 2020-11-18 | 2024-03-22 | 최현지 | 즉석 식품 및 그 제조방법 |
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- 2013-06-18 RU RU2015114535A patent/RU2015114535A/ru not_active Application Discontinuation
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2015
- 2015-08-13 HK HK15107812.4A patent/HK1206946A1/zh unknown
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20170347672A1 (en) * | 2008-12-12 | 2017-12-07 | General Mills, Inc. | Packaged Frozen Precooked Dough or Batter-Based Food Products and Methods |
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RU2015114535A (ru) | 2016-11-10 |
HK1206946A1 (zh) | 2016-01-22 |
SG11201502051YA (en) | 2015-05-28 |
KR20150058144A (ko) | 2015-05-28 |
EP2898781B1 (en) | 2020-10-14 |
CA2881128A1 (en) | 2014-03-27 |
IN2015DN01421A (zh) | 2015-07-03 |
AU2013319538A1 (en) | 2015-02-26 |
CN104661536A (zh) | 2015-05-27 |
EP2898781A1 (en) | 2015-07-29 |
NZ704625A (en) | 2016-04-29 |
EP2898781A4 (en) | 2016-06-01 |
BR112015004952A2 (pt) | 2017-07-04 |
WO2014045652A1 (ja) | 2014-03-27 |
US20150237894A1 (en) | 2015-08-27 |
AU2013319538B2 (en) | 2016-10-13 |
JP5537747B1 (ja) | 2014-07-02 |
JPWO2014045652A1 (ja) | 2016-08-18 |
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