JP2002262840A - Frozen/refrigerated food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent the dispersion of temperature distribution and cook a frozen food 4 at a uniform temperature when the frozen food 4 is cooked by irradiating the frozen food 4 with microwaves in a cooking chamber 2 of a microwave oven 1. SOLUTION: Frozen food materials 7 and 8 are housed in a container 6 composed of a material such as a synthetic resin transmitting microwaves and a saline solution is sprayed on the top surface 16 of a peripheral part of the frozen food material 7. A microwave absorbing member 11 is provided and arranged near a high-temperature part 15 of the food materials 7 and 8 causing nonuniformity of heating temperature with cooking by microwave irradiation. The microwave absorbing member 11 decreases and attenuates the microwaves. Thereby, the part 15 of the food materials 7 and 8 to be heated to a high temperature if the microwave absorbing member 11 is not provided is cooked at the same temperature as that of the residual part.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen / refrigerated food made of frozen or refrigerated food which is heated and cooked by irradiating a microwave with a microwave cooker, for example, a microwave oven, and storing the food in a container. The present invention relates to a frozen / refrigerated food in a container, and a method for heating and cooking frozen or refrigerated food by microwave irradiation, and further relates to a microwave absorbing member for microwave heating and cooking.

[0002]

2. Description of the Related Art Frozen foods made of frozen foodstuffs are stored in a container made of a material such as a synthetic resin that transmits microwaves, and then placed in a cooking chamber of a microwave heating cooker such as a microwave oven to generate microwaves. Irradiate and cook food. In this prior art, even if the thickness of the frozen food is uniform and the distribution of the microwave electric field intensity in the cooking chamber is uniform, the heating temperature at the periphery of the food is higher than that at the center of the food. And the temperature at the lower part near the bottom in the periphery thereof is remarkably increased. This causes uneven thawing of the frozen food, and the peripheral portion of the food is, for example, 7 mm.
Even if the temperature is raised to the eating temperature of 5 ° C. or more, the central portion of the food is lower than the eating temperature, and the central portion of the food feels cold when eating. When heating and cooking by microwave irradiation until the center of the food reaches the eating temperature, the periphery of the food becomes overheated, the periphery of the food is dried,
Discolored and bad texture.

[0003] When the frozen food is, for example, meat spaghetti, the noodles as the main ingredient and the meat sauce as the auxiliary ingredients arranged on the noodles have different microwave absorption efficiencies. There is a problem that the temperature of the noodle with high efficiency becomes high due to a remarkable temperature difference as compared with the meat sauce. The same is true for the ankake fried noodles in which noodles and vegetable-containing ankake are combined, and also in the case of Chinese rice bowl in which cooked rice and vegetable-containing ankake are combined. Here, “high microwave absorption efficiency” means that the microwave absorptivity is high.

[0004] The three-colored rice bowl is on one kind of common main ingredient,
It has a configuration in which a plurality of types of different side ingredients are arranged. In such frozen foods, the microwave absorption efficiencies of the provided side ingredients differ from each other, and therefore, the temperatures of the side ingredients differ.

[0005] In the case of frozen food in a container in which the depth of the container in which the frozen food is stored is not uniform and the upper surface of the frozen food stored in the container is flat, the thickness of the food is not uniform. It is uniform. Therefore, even if the microwave is uniformly irradiated, the heating temperature is higher in a portion where the food material is thinner than in other portions, and particularly in a lower portion of the thin portion, overheating is likely to occur. This prevents successful heating cooking.

[0006] Such a problem similarly occurs in refrigerated foods made of refrigerated foods.

[0007] In order to solve this problem, in one prior art, the central portion of the bottom of the container is raised so that the thickness of the central portion of the food material is reduced to be thin. In this prior art, the temperature distribution of the food material cannot be made sufficiently uniform in practice.

Conventionally, foods to be heated and cooked by microwave irradiation and foods such as pickles and salads which are not irradiated with microwaves and are eaten in a low temperature and cold state are stored in a common container. A configuration has been realized in which an aluminum foil lid is mounted directly above only foodstuffs that are consumed in a cold state. In this configuration, the lid made of aluminum foil functions to prevent the temperature of foodstuffs eaten in a cold state from rising, and there is no device for heating all foodstuffs with uniform temperature distribution by microwave irradiation.

[0009]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a frozen / refrigerated food which can make the temperature distribution of frozen or refrigerated foodstuff cooked by microwave irradiation uniform, and to provide the same. Provided is a method of heating / cooking frozen / refrigerated food, wherein the method provides frozen / refrigerated food in a container stored in a container, and enables cooking of such frozen / refrigerated food in a container with a uniform temperature distribution. And a microwave absorbing member for microwave heating and cooking.

[0010]

According to the present invention, there is provided a frozen / refrigerated food in a container in which frozen or refrigerated food is stored in a container made of a material that transmits microwaves, by heating and cooking by microwave irradiation. A microwave absorbing member that absorbs microwaves is provided in a portion near the surface of the food material, near the high temperature portion of the food material where unevenness of the heating temperature occurs, on the side opposite to the lower portion of the container, Frozen / refrigerated food.

[0011] The present invention also relates to a frozen / refrigerated food made of frozen or refrigerated food and cooked by microwave irradiation.
In refrigerated food, microwave absorption members that absorb microwaves are provided in the vicinity of the high temperature part of the food where the heating temperature becomes non-uniform due to heating cooking by microwave irradiation, and in part near the surface of the food. Frozen / refrigerated food.

According to the present invention, a microwave absorbing member for absorbing microwaves is provided on a part of the frozen or chilled food near the surface of the frozen or chilled food. Frozen food is less than 0 ° C., for example, -20 to -4.
It is a low temperature such as 0 ° C., which is heated and defrosted by irradiation with microwaves, and is further suitable for eating, for example, at 75 ° C.
The temperature is raised to the above-mentioned eating temperature, for example, 80 ° C., and is used for eating. The refrigerated ingredients are at a temperature of 0 ° C. or higher, are not frozen, are heated by microwave irradiation, are heated, and reach the eating temperature. The present invention can be implemented in connection with either such frozen or refrigerated ingredients. The food is dielectrically heated by the microwave energy by microwave irradiation.

[0013] In the frozen / refrigerated food in a container, the container in which the frozen or refrigerated food is stored is made of a material that transmits microwaves, for example, a synthetic resin such as PP filler, or ceramic, paper, or the like. Made of other materials. Such a container may be formed, for example, in the shape of a dish with an open top, or may have other shapes.

The food is cooked by placing the food in a cooking chamber of a microwave cooking device such as a microwave oven and irradiating the food with microwaves. The heating temperature of the food is not limited to the electric field intensity of the irradiated microwave, and therefore, even if the irradiation density is not uniform, even if the irradiation density is uniform, the temperature rise in the peripheral part and the lower part of the food becomes faster. ,
The heating temperature becomes uneven. In order to solve this problem, the present invention is provided with a microwave absorbing member in the vicinity of a high temperature portion where the heating temperature of the food becomes uneven and in a part near the surface of the food. The microwave absorbing member is made of a material that absorbs and attenuates and attenuates microwaves, such as salt and gelatin. The microwave absorbing members 11, 11a to 11e provided near the surface 5 of the food material may be provided, for example, by spraying a saline solution, or provided by placing a sheet containing a substance absorbing microwaves. (See FIGS. 1 to 10). Accordingly, if the microwave absorbing member is not provided, the vicinity of the high temperature portion where the temperature distribution becomes high during microwave irradiation and becomes high can be cooked at substantially the same temperature as the remaining portion. Thus, the temperature distribution of the frozen or refrigerated food material can be made uniform.

[0015] In addition, the frozen / refrigerated food of the present invention,
Including multiple types of foods with different microwave absorption efficiency,
The microwave absorbing member is provided near a food material having a high microwave absorption efficiency, and is not provided near a food material having a low microwave absorption efficiency.

According to the present invention, as shown in FIGS. 1 to 3 and FIGS. 5 to 8, the microwave absorbing members 11 and 11b are provided only in the vicinity of the food having a high microwave absorption efficiency among a plurality of types of foods. , 11c are provided. Thus, if the microwave absorbing member is not provided, the food which is heated to a high temperature due to the temperature distribution due to the microwave irradiation can be prevented from being undesirably heated by the microwave absorbing member. In this manner, a plurality of food materials having individually different microwave absorption efficiencies can be cooked with a uniform temperature distribution in the thickness direction and the direction perpendicular to the thickness direction.

Further, the present invention is characterized in that the microwave absorbing member provided near the surface of the food material of the frozen / refrigerated food contains salt.

According to the present invention, the microwave absorbing member comprises:
Contains salt. Salt has a very high microwave absorption efficiency, and saline does not significantly affect the flavor of food. Therefore, if a microwave absorbing member is provided by coating the vicinity of the surface of the food material using a saline solution, the food can be cooked with a uniform temperature distribution and can be directly used for food. The salt concentration in the salt solution is not particularly limited, but when serving as it is,
About 1 to 10% is preferable. If it is less than 1%, the microwave absorption efficiency is low, and if it exceeds 10%, the salt concentration is high, which may affect the flavor of the food. In another embodiment of the present invention, the microwave absorbing member may be a sheet containing salt, and may be used by being placed on the surface of food at the time of heating and cooking by microwave irradiation. Thereby, it is possible to provide a frozen / refrigerated food product that can obtain a uniform temperature distribution by heating and cooking by microwave irradiation.

Further, the frozen / refrigerated food in a container according to the present invention comprises:
The inner surface of the bottom of the container has a concave portion and a convex portion, and the microwave absorbing member is provided near the surface of the food material of the convex portion.

According to the present invention, as shown in FIG. 10, a microwave absorbing member 11e is provided on the surface near the food of the convex portion 32 in which the inner surface of the bottom of the container is raised. If the microwave absorbing member is not provided, the thickness of the food material in the vicinity of the convex portion 32 is small, so that the region of the food material in the vicinity of the convex portion 32 is higher than the remaining region by the irradiation of the microwave. In the present invention, by providing the microwave absorbing member 11e, it is possible to make the heating temperature of the foodstuffs present in the concave portions 31 and the convex portions 32 and the like by the microwave irradiation uniform.

The present invention also relates to a frozen / refrigerated foodstuff which is cooked by microwave irradiation.
A method of producing refrigerated food, wherein microwaves are heated using a microwave-absorbing substance in a portion near the surface of the food, near the high-temperature portion of the food where the heating temperature becomes uneven due to heating by microwave irradiation. A method for producing frozen / refrigerated food, comprising providing an absorbing member.

According to the present invention, the frozen / refrigerated food is produced by providing a microwave absorbing member at a part near the surface of the frozen or refrigerated food material. That is, the microwave absorbing member is formed by coating the surface of the food with a material that absorbs microwaves, such as a saline solution, in the vicinity of the high temperature portion of the food where the heating temperature becomes uneven due to heating by microwave irradiation. Is provided. Further, the microwave absorbing member may be provided so as to cover a part near the surface of the food using a sheet containing a substance that absorbs microwaves. Thereby, a frozen / refrigerated food that can be cooked uniformly by microwave irradiation can be manufactured.

The present invention also provides a container made of a material that transmits microwaves, in which a frozen or refrigerated food made of frozen or refrigerated food is stored, and a part of the food near the surface thereof is provided with:
A microwave absorbing member for absorbing microwaves is provided, and a container containing frozen / refrigerated food is placed in a cooking chamber of a microwave heating cooker where microwaves are generated, and irradiated with microwaves. And a method of heating and cooking frozen / chilled food.

According to the present invention, frozen / refrigerated food is stored in a container, a microwave absorbing member is provided in a part near the surface of the food material, and placed in a cooking chamber of a microwave cooking device such as a microwave oven. By irradiating the microwaves, foods stored in the container can be cooked with a uniform temperature distribution in both the thickness direction and the direction perpendicular to the thickness direction.

Further, the present invention is a microwave absorbing member used to cover at least a part near the surface of food material in heating cooking by microwave irradiation, wherein the microwave absorbing member contains a substance absorbing microwaves. It is a sheet-like microwave absorbing member.

According to the present invention, the microwave absorbing member comprises:
It consists of a sheet containing a substance that absorbs microwaves.
The sheet may be in the form of a plate or a thin plate, may be in the form of a film, or may be formed by dispersing a microwave absorbing material such as salt in a synthetic resin used as a food container material. Alternatively, a microwave-absorbing material-containing layer may be sandwiched between the synthetic resin sheets from both sides to form a sandwich-type laminated structure. The sheet using the synthetic resin can be reused. In addition, instead of a synthetic resin, salt may be dispersed using an edible polymer such as pullulan (a kind of natural polysaccharide) to form a film-like sheet. In this case, the food can be used together with the food. By using the sheet-shaped microwave absorbing member of the present invention, frozen / refrigerated food can be easily cooked by microwave irradiation with a uniform temperature distribution.

[0027]

DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a cross-sectional view schematically showing the entire structure of an embodiment of the present invention. In a cooking chamber 2 formed in a microwave cooking device 1 such as a microwave oven, a microwave generation source 3 such as a magnetron provided in an upper portion of the cooking chamber 2 moves downward from above in FIG. Microwaves are generated. Cooking room 2
Within, the microwave irradiation density, and thus the electric field strength, is almost uniform. The cooking chamber 2 can be opened and closed, and is shielded with a conductive material such as metal to prevent microwave leakage.

In the cooking chamber 2, the frozen food 4 in a container is placed.
Is inserted. The packaged frozen food 4 provides one adult meal. The frozen food 4 in the container is basically a dish-shaped container 6 made of a material that transmits microwaves, and the frozen foods 7 and 8 are stored in the container.

FIG. 2 is a plan view of the frozen food 4 in a container. Foodstuff 7 is, for example, spaghetti as a main foodstuff, and another foodstuff 8 provided above the center of foodstuff 7 is a meat sauce as an auxiliary foodstuff. Ingredients 7
Has a uniform thickness on the inner surface of the bottom 9. The foodstuff 8 also has a uniform thickness above the foodstuff 7. These foods 7 and 8 are rapidly frozen before heating and cooking by microwave irradiation.

The container 6 has a uniform overall thickness.
It includes a bottom part 9 having a substantially elliptical plate shape, and a peripheral wall 10 which rises from the outer edge of the bottom part 9 in a cylindrical shape. The microwave absorbing member 11 is provided on the upper surface 5 of the food 7 in FIG. When such a frozen food 4 in a container is put into the cooking chamber 2 and irradiated with microwaves by the microwave generation source 3, the action of the microwave absorbing member 11 causes unevenness in the temperature distribution of the foodstuffs 7 and 8. Without being heated to the same temperature, the temperature reaches a suitable eating temperature, for example, 80 ° C.

FIG. 3 is a simplified cross-sectional view schematically showing a state in which microwaves are applied to the frozen food 4 in a container in the cooking chamber 2. The traveling direction of the microwave with respect to the food 7 is indicated by reference numeral 13.

If the microwave absorbing member 11 is not provided, the electric field strength of the microwave from the microwave generation source 3 is low at the upper part A of the central part 12 of the foods 7 and 8, and It is high at the lower portion B near the bottom 9 in the peripheral portion 15. Therefore, the heating temperature Ta due to the microwave irradiation is low in the upper portion A at the center of the foodstuffs 7 and 8, and the heating temperature Tb in the lower portion B near the bottom 9 of the peripheral portion 15 is high (Ta <Tb). Therefore, when microwaves are applied to the foods 7 and 8 in the thickness direction (the vertical direction in FIG. 3) and the direction perpendicular to the thickness direction (the horizontal direction in FIG. 3), the heating temperature becomes non-uniform. When thawing, uneven thawing occurs. As a result, even if these foods 7 and 8 reach the eating temperature, the foods have unevenness in temperature.

According to the present invention, at the peripheral portion 15 of the food material 7,
Since the microwave absorbing member 11 is provided on the surface 5 as described above, the microwave from the microwave generation source 3 is absorbed and attenuated by the microwave absorbing member 11. As a result, the electric field intensity of the microwave in the peripheral portion 15 of the food 7 decreases. This lowers the microwave irradiation density of the lower portion B near the bottom 9 in the peripheral portion 15 of the food 7. As a result, the electric field strength of the microwave is relatively higher in the upper part A of the central part 12 of the foodstuffs 7 and 8 than in the lower part B. Thus, the heating temperature by microwave irradiation can be made uniform over the whole of the foodstuffs 7 and 8. In this way, the foodstuffs 7 and 8 are thawed and heated with a uniform temperature distribution without causing uneven thawing.
The eating temperature can be reached elevated.

As described above, in the frozen food in a container in which the food having a uniform thickness is stored, the microwave absorbing member is provided only in the peripheral portion of the surface of the food.
If the microwave absorbing member is not provided, it is possible to prevent the food near the peripheral portion, which tends to become high in temperature due to the irradiation of microwaves, from becoming abnormally high in temperature. In this manner, heating and cooking can be performed with a uniform temperature distribution over the whole food material in the container.

The microwave absorbing member 11 is made of a material that absorbs microwaves, for example, salt, gelatin or the like.
The width W1 of the microwave absorbing member 11 is, for example, 5 to 20.
mm.

The container 6 is made of a material which has microwave resistance and a heat resistance which can withstand the temperature suitable for eating the food after thawing and which can be frozen.
It may be made of a synthetic resin such as, ceramic, paper, or the like. The planar shape of the container 6 is elliptical in the embodiment of FIGS. 1 to 3, but may be another shape, for example, a circle, a square, or a rectangle.

In another embodiment of the present invention, when the food is an baked soba noodle, the food 7 is noodles such as Chinese noodles, udon, and buckwheat, and the food 8 is an ankake. When the food is curry rice, the food 7 is cooked rice such as white rice, butter rice, saffron rice, ketchup rice, and the food 8 is curry. Ingredients 8 may be bowl ingredients or the like.

FIG. 4 is a sectional view of a frozen food 4a in a container according to another embodiment of the present invention. In this container-containing frozen food 4a, a single food material 7 such as white rice or spaghetti peperontino is provided in a container 6 with a uniform thickness. According to the present invention, since the microwave absorbing member 11a is provided in the peripheral portion 15 of the surface 5 of the food material 7, the microwave from the microwave generation source 3 is absorbed and attenuated by the microwave absorbing member 11a. Thereby, heating cooking can be performed with a uniform temperature distribution over the whole food 7 in the container 6.

FIG. 5 is a sectional view of a frozen food in a container 4b according to another embodiment of the present invention, and FIG. 6 is a plan view of the frozen food 4b in a container shown in FIG. This food 4b
Is a curry rice, for example. In the container 6, a food 17 which is cooked rice is arranged, and a food 18 which is a curry is arranged side by side next to the food 17 and arranged. These ingredients 17, 18 are frozen.
The food 17 has a higher microwave absorption efficiency than the food 18. According to the present invention, near the food 17, the surface 5
A microwave absorbing member 11b is provided. Other configurations of the frozen food in a container 4b are the same as those in the embodiment of FIGS. 1 to 3 described above.

When the frozen food 4b in a container is placed in the cooking chamber 2 of the microwave cooking device 1, and irradiated with microwaves, the microwave irradiation density of the microwaves near the microwave absorbing member 11b is increased by the function of the microwave absorbing member 11b. That is, the electric field strength and the electric flux density are reduced. Therefore, the temperature distribution of cooking by microwave irradiation is made uniform throughout the thickness direction of these ingredients 17 and 18 (vertical direction in FIG. 5) and the direction perpendicular to the thickness direction (right and left direction in FIG. 5). . Therefore, the ingredients 17, 18
And the eating temperature is achieved with a uniform temperature distribution.

FIG. 7 is a sectional view of a frozen food 4c in a container according to another embodiment of the present invention. The frozen food in a container 4c is similar to the frozen food in a container 4 shown in FIGS. 1 to 3 described above, and the corresponding portions are denoted by the same reference numerals. The food 4c is, for example, a three-colored rice bowl, and three types of foods 22 are placed above the food 21 which is rice cooked in the container 6.
To 24 are loaded, and these ingredients 21 to 24 are frozen.

FIG. 8 is a plan view of the foods 21 to 24 shown in FIG. The food materials 22 to 24 have different microwave absorption efficiencies, and the food material 24 has higher microwave absorption efficiency than the food materials 22 and 23. According to the present invention, the microwave absorbing member 11c is provided on the surface in the vicinity of the food material 24 having high microwave absorption efficiency.

When the frozen food 4c in a container shown in FIGS. 7 and 8 is put into the cooking chamber 2 of the microwave cooking device 1, and irradiated with microwaves, the microwaves placed near the surface of only the food 24 are microwaved. Due to the function of the absorbing member 11c, the irradiation density of the microwave absorbing member 11c and the vicinity thereof is reduced. This allows food 21
To 24 can be thawed with a uniform temperature distribution throughout the thickness direction (vertical direction in FIG. 7) and the direction perpendicular to the thickness direction (left-right direction in FIG. 7) to reach the eating temperature.

As described above, by providing the microwave absorbing member only on the surface near the food material having high microwave absorption efficiency among the plurality of types of food materials stored in the container,
If the microwave absorbing member is not provided, a food material having a high temperature due to the temperature distribution caused by the irradiation of the microwave is prevented from being undesirably heated by the microwave absorbing member. In this way, a plurality of types of food materials having individually different microwave absorption efficiencies can be cooked with a uniform temperature distribution in the thickness direction and the direction perpendicular to the thickness direction.

FIG. 9 is a sectional view of a frozen food 4d in a container according to still another embodiment of the present invention. In the container 6,
The food material 25 is stored with its thickness 26 changed. According to the present invention, the microwave absorbing member 11d is provided in the vicinity of the region 27 where the thickness 26 is the smallest in order to equalize the heating temperature of the food 25 by microwave irradiation. Due to the function of the microwave absorbing member 11d, the microwave irradiation density is reduced near the region 27 during microwave irradiation. Thus, thawing can be performed with a uniform temperature distribution over the entire food 25, and the edible temperature can be reached.

As described above, there is a thick part and a thin part in the thickness of the food material, but when the food material is composed of the same food, the microwave absorbing member is provided only in the vicinity of the food material region 27 having the small thickness. By being provided, it is possible to prevent the temperature in the thin region of the food from becoming higher than that in the remaining region, and to perform the heating and cooking by microwave irradiation with a uniform temperature distribution over the whole of the food.

FIG. 10 is a sectional view of a frozen food 4e in a container according to still another embodiment of the present invention. The bottom portion 9d of the container 6d has a uniform thickness, and is partially raised to form irregularities. Therefore, the inner surface of the bottom 9d is
A projection 32 projecting above the recess 31; According to the present invention, the microwave absorbing member 11e is provided on the surface 5 of the food material 33 near the convex portion 32.

The food material 33 is stored in the container 6d and, in a frozen state, is put into the heating chamber 2 of the microwave heating cooker 1, and when microwaves are irradiated, the microwave is irradiated near the convex portion 32. The microwave irradiation density is reduced by the function of the wave absorbing member 11e. Therefore, an increase in the cooking temperature due to the dielectric heating of the portion 34 of the food material 33 that is thin near the convex portion 32 is suppressed as compared with the remaining portion. Therefore, thawing can be performed with a uniform temperature distribution over the entire thickness direction of the food material 33 and the direction perpendicular to the thickness direction, so that the food temperature can be reached. 7 to 1
Other configurations of each of the embodiments of the present embodiment are the same as those of the embodiments of FIGS.

(Examples) Hereinafter, the present invention will be described in more detail with reference to examples. FIG. 11 is a sectional view of the frozen food 4f in a container used in the experiment, and FIG.
FIG. 5 is a simplified plan view of the frozen food in a container 4f shown in FIG. The configuration of the packaged frozen food 4f shown in FIGS. 11 and 12 is similar to the embodiment shown in FIGS. 1 to 3 described above, and corresponding parts are denoted by the same reference numerals.

First, the procedure for producing the frozen food 4f in a container will be described. 100 g of dried spaghetti (available from Okumoto Flour Mill, trade name "Dio", diameter 1.7 mmφ) 7
Was boiled for 7 minutes in a barrel containing hot water (10 liters) (yield 288%). Then, the boiled spaghetti 7 was tightened with cold water, drained,
g into a plastic container 6 (longitudinal inner size L1 = 205)
mm, transverse direction inner dimension L2 = 155 mm, depth S1 = 3
Then, a commercially available meat sauce (manufactured by MCC, trade name "meat sauce red") 8 is put on it, the temperature is returned to room temperature, and 100 g of the meat is served on spaghetti. At this time, the size of the meat sauce 8 was set to an elliptical shape of 120 mm × 90 mm, and the meat sauce 8 was arranged at the center of the spaghetti. Then, immediately after quick freezing (−40 ° C.), on the surface of the periphery of the spaghetti, that is, the surface of the portion where the meat sauce 8 is not placed,
A microwave absorbing member 11f was provided by spraying 5% by weight saline solution in the amount shown in Table 1. After spraying, the mixture was sealed in a plastic bag and stored frozen in a freezer (−20 ° C.) for 3 days or more.

Next, the cooking by microwave will be described. To thaw and cook, remove the prototype from the plastic bag and leave it in the container, that is, without the lid, and use a household microwave oven (product name RE-M210 manufactured by Sharp, output 5).
00W) for 6 minutes, and the product temperature immediately after the thawing is heated, as shown in FIG. 11, as shown in FIG. 11 at the point P in the central part 12, two points Q and R in the peripheral part 15, and three points in the vertical direction (surface a , Central part b, lower part c) A total of 3 × 3 = 9 temperatures were measured with a thermocouple. Table 1 shows the results. The temperature difference in Table 1 is the temperature difference between the highest temperature and the lowest temperature in each of the examples and the comparative examples.

[0052]

[Table 1]

As can be seen from Table 1, the temperature TQc of the noodle 7 in the lower part c at the point Q at both ends in the longitudinal direction of the peripheral part 15 is the highest, and the lower part of the meat sauce 8 at the point P in the central part 12, ie, the upper part n Is the lowest, and the temperature difference (uneven thawing = TQc-TPa) is very large in Comparative Example 1, and when eaten, the temperature difference is felt in the mouth and is not delicious. However, in Examples 1 to 4 in which the microwave absorbing member 11f was provided on the upper surface of the spaghetti where the meat source 8 was not provided, the temperature difference was reduced, and particularly, the salt content of the microwave absorbing member 11f was increased. The temperature difference, that is, the thawing unevenness becomes smaller,
It was found that the thawing state was good. In addition, the amount of salt is 10
Up to g, it was delicious without any discomfort.

In the present invention, the container 6 may not be provided with a lid, or may be provided with a lid made of a material that transmits microwaves as in the case of the container. May be overlaid.

[0055]

According to the present invention, when microwaves are applied to frozen or refrigerated foods for heating and cooking, a microwave absorbing member is provided if the microwave absorbing member is not provided. It is provided in the vicinity of a portion where a temperature distribution is generated and the temperature becomes high, so that the food can be cooked with a uniform temperature distribution throughout the thickness direction and the direction perpendicular to the thickness direction. Therefore, the frozen ingredients can be thawed and cooked to a temperature suitable for eating without uneven thawing, and the refrigerated ingredients can also be eaten at the same eating temperature without uneven temperature. Can be reached.

[Brief description of the drawings]

FIG. 1 is a simplified cross-sectional view showing the overall configuration of an embodiment of the present invention.

FIG. 2 is a plan view of the frozen food 4 in a container.

FIG. 3 is a simplified cross-sectional view schematically showing a state in which microwaves are applied to the frozen food in a container in the cooking chamber;

FIG. 4 is a frozen food 4 in a container according to another embodiment of the present invention.
It is sectional drawing of a.

FIG. 5 is a frozen food 4 in a container according to another embodiment of the present invention.
It is sectional drawing of b.

FIG. 6 is a plan view of the frozen food in a container 4b shown in FIG. 4;

FIG. 7: Frozen food 4 in a container according to another embodiment of the present invention.
It is sectional drawing of c.

8 is a plan view of foods 21 to 24 shown in FIG.

FIG. 9 is a cross-sectional view of a frozen food in a container 4d according to still another embodiment of the present invention.

FIG. 10 is a sectional view of a frozen food in a container 4e according to still another embodiment of the present invention.

FIG. 11: Frozen food in a container 4 used in the experiment
It is sectional drawing of f.

12 is a simplified plan view of the frozen food in a container 4f shown in FIG.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Microwave cooking device 2 Cooking room 3 Microwave generation source 4,4a-4f Frozen food in a container 5 Surface 6,6d container 7,8,17,18,21-25 Foodstuff 9 Bottom part 11,11a-11f Micro Wave absorbing member 15 Peripheral part of bottom 9

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 3L086 BF04 DA12 DA29 4B022 LA01 LB02 LB05 LJ02 LQ07 LT11 4B035 LC12 LE11 LE16 LP16 LP26 LT16 4B055 AA10 BA63 CA02 CB03 FA04 FB11 FC05

Claims (8)

[Claims] 1. A frozen / refrigerated food in a container in which frozen or refrigerated food is stored in a container made of a material that transmits microwaves, wherein the heating temperature of the food becomes uneven due to heating and cooking by microwave irradiation. A frozen / refrigerated food product, characterized in that a microwave absorbing member for absorbing microwaves is provided in a part near the surface of the food material, near the high temperature part and on the opposite side to the lower part of the container. 2. In a frozen / refrigerated food made of frozen or refrigerated food and heated and cooked by microwave irradiation, the food is heated near a high temperature portion of the food where the heating temperature becomes uneven due to heating by microwave irradiation. A frozen / refrigerated food product, wherein a microwave absorbing member for absorbing microwaves is provided in a part near the surface of the food. 3. The food material includes a plurality of types of food materials having different microwave absorption efficiencies, wherein the microwave absorbing member is provided near a food material having a high microwave absorption efficiency, and a food material having a low microwave absorption efficiency. The frozen / refrigerated food product according to claim 1 or 2, wherein the frozen / refrigerated food product is not provided in the vicinity of. 4. The frozen / refrigerated food according to claim 1, wherein the microwave absorbing member contains salt. 5. The refrigerator according to claim 1, wherein the inner surface of the bottom of the container has a concave portion and a convex portion, and the microwave absorbing member is provided near a surface of the food material of the convex portion. / Refrigerated food. 6. A method for producing a frozen / refrigerated food made of frozen or refrigerated food and heating and cooking by microwave irradiation, wherein the heating by microwave irradiation causes a non-uniform heating temperature of the food. A method for producing a frozen / refrigerated food product, comprising providing a microwave absorbing member using a substance that absorbs microwaves in a part near the surface of the food material in the vicinity of the foodstuff. 7. A microwave absorbing member for storing frozen / refrigerated foodstuffs made of frozen or refrigerated foodstuffs in a container made of a material that transmits microwaves, and partially absorbing the microwaves near the surface of the foodstuffs. And placing the container containing the frozen / refrigerated food into the cooking chamber of the microwave heating cooker where microwaves are generated,
A method of heating and cooking frozen / refrigerated food, comprising irradiating microwaves. 8. A sheet-like microwave comprising a microwave absorbing member used to cover at least a part of the surface of a food material in heating cooking by microwave irradiation, wherein the microwave absorbing member contains a substance absorbing microwaves. Wave absorbing member.