JP2002300853A - Edible heat-controlling material for heating with microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible heat-controlling material for the heating with a microwave oven, effective for producing a food free from non-uniform heating, hardening with time, rubbery texture and the lowering of the taste, palatability, flavor, physical properties, etc., of the food in the case of using microwave radiations for the processing, heating or cooking of a food or the warming or heating of a cooked food. SOLUTION: The edible heat-controlling material for heating with a microwave oven is composed of proteinous and/or carbohydrate polymer as constituent components, contains >=20 wt.% water and is used by closely contacting with the whole surface or a part of the surface of the object to be heated with the microwave oven or covering the surface of the object without contacting with the surface.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an edible heat control material for heating a microwave oven and a food covered with the edible heat control material used for a microwave-heated body, and more particularly to heating by a microwave oven. The present invention relates to an edible heat control material for heating a microwave oven and a food covered with the edible heat control material, which is used to prevent deterioration of taste, texture, flavor, physical properties, and the like due to thawing, cooking, and the like.

[0002]

2. Description of the Related Art Microwave heating devices such as microwave ovens are used for heating, thawing, cooking, sterilizing, etc. in homes, convenience stores, food production, etc., and are being advanced and expanded. are doing. In particular, gratin, doria, pilaf, gyudon, tendon, oyakodon,
Curry, soup, stew, udon, buckwheat, ramen,
Processed foods such as fried noodles, fried udon, spaghetti, boiled rice, vegetables, fish, meat, etc., fried foods, hamburgers, croquettes, Chinese buns, bean buns, donut, bread, roll bread,
Microwave heating is used as a process in most bakery products such as danish and pies, bento, etc., or frozen or refrigerated products and cooked foods, or after processing. However, these processed and cooked foods are wheat, rice, soy, onion, carrot, cabbage, spinach, milk, beef, pork, chicken, chicken egg, oil,
Most of the examples are extremely heterogeneous systems in which various spices, salts, sugars, and the like are complexed, and are composites of protein molecules, carbohydrate molecules, lipid molecules, electrolytes, and the like having different compositions.

[0003] In microwaves, macromolecules such as proteins and starch generally move too fast in an electric field and cannot move.
It is said to be lower than fats and oils, and in the case of frozen foods, frozen water has low dielectric loss and microwaves pass through, making it easy to raise the temperature of the part that has started to melt. Easy to occur. In addition, processed foods containing chicken eggs, wheat flour or starch, when heated by microwaves, have a reduced texture such as pasagi and rubber. Furthermore, the steam generated rapidly by the microwave heating causes the skin of the pie and the like to be swollen, causing stickiness and loss of crispy. Alternatively, a phenomenon such as wrinkling on the surface of the skin occurs. Such a phenomenon is a characteristic and disadvantage of microwaves.

In order to cope with these problems, a method of combining microwave equipment with hot air heating, a method of adiabatic heating,
Various devices such as changing the composition of processed foods have been devised. For example, a method of applying an oil or fat containing an emulsifier on the surface or injecting alcohol into a product (Japanese Patent Laid-Open No. 2000-9307)
No. 5), a method of attaching a two-layer bottom sheet of a water-absorbing sheet and a microwave reflecting metal sheet (JP-A-10-234)
292), a method using a propylene glycol fatty acid ester and a pregelatinized starch (JP-A-11-262356).
And a device for preventing the stickiness due to the strong texture of the gum-like pull by the microwave heating. However, when applying fats or oils to the surface or injecting alcohol into the product, the odor peculiar to the method is apt to remain in the product and affect the taste. A method of attaching a two-layer bottom sheet of a water-absorbing sheet and a microwave reflecting metal sheet is effective for partial curing and stickiness, but a more improved method is required.
As described above, conventionally, the taste, texture,
There was no effective method for preventing the deterioration of the flavor and physical properties.

Accordingly, an object of the present invention is to provide a method for processing, heating or cooking food, or using microwaves for heating and heating cooked food, in which uneven heating, hardening over time, rubbery texture, It is an object of the present invention to provide an edible heat control material for heating a microwave oven, which is used to obtain a food having no deterioration in taste, texture, flavor, and physical properties such as pasatsu feeling.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, have found an edible heat control material for heating a microwave oven having the following excellent characteristics. Was completed.

That is, a first aspect of the present invention is to use the whole of or a part of the surface of a microwave-heated body in a state of being adhered or coated without being adhered thereto, comprising a protein and / or a saccharide-based polymer as a constituent, Edible heat control material for heating a microwave oven, containing 20% by weight or more.

[0008] A second aspect of the present invention is to provide the edible heat control material for heating a microwave oven, wherein the protein is a polyamino acid and / or gluten.

A third aspect of the present invention is that the above-mentioned saccharide-based polymer is
An edible heat control material for heating a microwave oven, which is a glucan, is provided.

A fourth object of the present invention is to provide the above-mentioned edible heat control material for heating a microwave oven, in which a protein and a saccharide-based polymer are complexed.

A fifth aspect of the present invention is to provide the above-mentioned edible heat control material for heating a microwave oven, wherein the protein and / or the saccharide-based polymer is subjected to an enzyme treatment.

A sixth aspect of the present invention is to provide the edible heat control material for heating a microwave oven in the form of a sheet or film having a thickness of 1 to 10 mm.

A seventh aspect of the present invention is to provide a food which is coated on the whole or a part of the surface of the microwave-heated body with or without close contact.

An eighth aspect of the present invention provides the above-mentioned food which is a processed vegetable food, a processed meat food, a flour product or a starch product.

[0015]

Embodiments of the present invention will be described below. The heating edible heat control material of the present invention has such a softness that it can cover the surface of the microwave heated body (food), and is removed from the microwave heated body after microwave heating. It may be a raw material that can be eaten as a part of cooked food as it is. It is composed of a material that contains protein and / or saccharide-based polymer as a main component and can hold 20% by weight or more of water. Is done. The water content may be 20% by weight or more, preferably 25 to 98% by weight. When the water content exceeds 98% by weight, the water in the material of the present invention may be easily transferred to the food.

The edible heat control material of the present invention is preferably a material having a thickness of 1 to 10 mm which can be formed into a sheet or film. More preferably, it is 2 to 5 mm, and if it is less than 1 mm, the water retention of the sheet itself is likely to be lost, and if it exceeds 10 mm, heating takes time, and when the film is eaten as it is, the texture of the film may appear strongly. is there.

The edible heat control material used in the present invention comprises:
Proteins and / or carbohydrate-based polymers are the main components. Specific examples of proteins include wheat proteins such as gluten, milk proteins such as casein, egg proteins such as ovalbumin, soy protein, and gelatin. Other than the above, there may be mentioned, for example, animal milk, fish meat protein, or a mixture thereof such as total milk protein and dried egg white powder, and a salt of a protein such as sodium caseinate, in addition to a single product or a pure product. Furthermore, these hydrolysates and polyamino acids such as polyglutamine and polylysine can be mentioned, and two or more of these proteins can be combined.

Examples of the saccharide-based polymer include starches such as rice, wheat, corn, sweet potato, potato, tapioca, sago, etc., modified starches such as carboxymethylcellulose and phosphorylated starch, alginates such as sodium alginate, curdlan Polysaccharides such as β-glucan, xanthan gum, agar, furcelan, Irish moss, locust bean gum, tamarind gum, queen seeded gum, gum arabic, guar gum, dextran, pullulan, carrageenan, pectin, alginic acid, and the like. Hydrolyzate. Further, a combination of two or more of these saccharide-based polymers may also be used.

In particular, proteins include polyamino acids,
A combination containing wheat gluten or milk casein as a main component, and a saccharide-based polymer containing β-glucan as a main component is also preferable from the viewpoint of water retention and film stability.
Β-glucan having at least two or more types of -2, 1-3, 1-4, 1-6-β-D-glucopyranose bonds is preferred.

The weight ratio of protein to saccharide polymer is 5
0: 1 to 1: 1 is preferable, and 10: 1 to 2: 1 is more preferable.

The edible heat control material of the present invention is preferably a compound obtained by combining a protein and a carbohydrate polymer, and the compound is a mixture of an arbitrary protein and a carbohydrate polymer and appropriately humidified. It can be obtained by incubating while heating or by heating and mixing.

Further, as the edible heat control material of the present invention, a protein or a carbohydrate-based polymer material, or a mixture or complex thereof, and further blended and complexed with lipids and fatty acids can be used. In particular, it is useful when used for foods with a high oil content such as gratin and pizza.

Further, in order to improve water retention and film stability, these proteins and / or saccharide polymers are used alone, mixed or complexed, and then a protein hydrolase, transglutaminase, various proteases, amylase are used. ,
It is also preferable to carry out treatment with one or more enzymes such as cellulase, hemicellulase and lipase.

As a method for producing the edible heat control material of the present invention, for example, water is added to a protein and / or a saccharide-based polymer, and if necessary, fats and oils, salt, sweeteners, pigments, flavors, and flavors are added. An agent or the like is added and kneaded to adjust the water content to 20% by weight or more, and if necessary, it may be formed into a sheet or film having a thickness of at least 1 to 10 mm.

When the edible heat control material of the present invention is used, for example, the formed sheet is coated on all or a part of the surface of the microwave-heated body with or without close bonding, and then heating and cooking by microwave are performed. Just do it.
When the edible heat control material of the present invention is in a liquid state, it may be used by applying it to the surface of a microwave heated object.

Examples of the microwave-heated body include vegetables, fish, meat, flour products, starch products, and fresh, processed, refrigerated, and frozen foods thereof, such as gratin and doria. , Pilaf, Gyudon, Tendon, Oyakodon, Curry, Soup, Stew, Udon, Ramen,
Processed foods such as spaghetti; rice balls, cooked rice; vegetables, fish,
Fried foods such as croquettes, cutlets, and tempura; meat dishes such as hamburgers, grilled meats; dim sum dishes such as dumplings, shrimps, spring rolls, Chinese buns, and bean buns; donut, bread, roll bread, danish, pies, etc. Examples include bakery products and bento boxes, and the edible heat control material of the present invention is used at the time of heating and cooking these, or at the time of heating and thawing these refrigerated and frozen foods.

By covering these microwave-heated bodies with the edible heat control material of the present invention on the whole or a part of the surface of the microwave-heated body with or without close contact, these localized overheating can be achieved. Alternatively, it is possible to prevent undesired phenomena caused by microwave heating such as uneven heating, puffiness, rubbery state, swelling of the skin on the surface, stickiness, loss of crispy, and wrinkles on the skin surface.

Further, the edible heat control material of the present invention is not limited to being entirely coated depending on the purpose at the time of food intake, and may be partially coated as long as it meets the purpose of the present invention.

Further, the edible heat controlling material of the present invention may be a single layer or a laminated layer when covering the microwave heating object depending on the intended use. further,
A continuous or discontinuous fat layer may be provided between the layers of the edible heat control material.

As a method for forming an oil / fat layer, a liquid oil, or a hardened oil, solid fat, or the like may be heated and dissolved in a brush-like form, or sprayed with a sprayer. Oil, solid fat, etc. can be rolled with a roll or an extruder while being solid. In this case, an edible film for heating a microwave oven can be formed and simultaneously a fat layer can be formed.

When the edible heat control material of the present invention is coated on the surface of the microwave-heated body, the microwave-heated body is coated immediately after harvesting if it is fresh, or after manufacturing if it is a processed product, Thereafter, it may be refrigerated or frozen and stored, or it may be immediately before microwave heating.

In the case of a convenience store or the like, it is preferable to coat the material in a microwave heating place if it cannot be performed due to human labor, and then use a refrigerated or frozen product.

Further, the edible heat control material of the present invention can be formed in advance according to the surface of the microwave heated body, stored by freezing or the like, and coated when necessary.

The coated edible heat control material after microwave heating of the present invention can be eaten as it is with the microwave heated body. Of course, it may be removed.

[0035]

The present invention will be described in more detail with reference to the following examples.

Example 1 Sodium alginate (trade name: Manicol DMF, Dainippon Pharmaceutical Co., Ltd.) 0.5 k
g and 0.1 kg of potato starch (trade name: RAF 37, NSC), 9.4 kg of water are added, and mixed with a mixer (Kanto Blender Co., Ltd., CS-20 type), and the mixture is placed in a mold box. The film was cast and left for 24 hours, and dried (the water content of the film was 45% by weight) to obtain an edible heat control film having a thickness of 2 mm.

The film was coated on the surface of a frozen pie with a microwave oven (RE-T496, Sharp Corporation).
(Type), and heated at 500 W for 1.5 minutes.

In addition to examining whether the edge of the pie is scorched,
The texture of crispness and crispy texture of the dough was evaluated by five panelists out of five points. Table 1 shows the results.

Example 2 Enzyme-treated casein (trade name:
Emulup, Morinaga Milk Industry Co., Ltd. 5 kg and curdlan, a kind of β-glucan (Takeda Pharmaceutical Co., Ltd.) 1 kg
To the mixer (Kanto Mixing Machine Industry Co., Ltd.)
SS-161) and poured into a stainless steel vat to obtain an edible heat control film having a thickness of 1 mm. The water content of the film was 90% by weight.

The whole eggplant was covered with this film, and the whole eggplant was covered with a microwave (Sharp Corp., RE-T496 type).
W, and cooked for 2 minutes. As a result of observing and evaluating the cooking state of the eggplant, the eggplant was heated as a whole.

Example 3 20 kg of guar gum (trade name: Guapak PF-20, Dainippon Pharmaceutical Co., Ltd.), 2 kg of gelatin (trade name: SN, Nitta Gelatin), 25 kg of soybean salad oil, and 2.5 kg of water were mixed with a Leonid kneader. After mixing and stirring at 80 ° C. for 5 hours by using (Kajiwara Kogyo Co., Ltd., KQ-SV06L type), 175.5 kg of water was further added and uniformly stirred to obtain an edible heat control material. The water content of the edible heat control material was 83% by weight.

This material was applied on the doria with a brush, and the frozen doria that had been frozen and stored was placed in a microwave oven (Sharp Co., Ltd.).
(RE-T496 type) at 500 W for 3 minutes.

The presence or absence of uneven heating of the doria and the texture of the rice portion were evaluated by five panelists on a scale of 1 to 5. Table 2 shows the results
Shown in

Example 4 20 kg of gluten (trade name: Emasoft EX-100, RIKEN Vitamin Co., Ltd.), 2.5 kg of dried egg white powder (K type, Kewpie Co., Ltd.),
1 kg of pectin (trade name: LM-13CG, Copenhagen Pectin) and 26.5 kg of water were kneaded with a mixer (Kanto Blender Co., Ltd., Model SS-161) and rolled to a thickness of 5 mm with a sheeter. An edible heat control film was obtained. The water content of the film was 52% by weight.

The Chinese bun was coated with this film, and 500 microwaves were used with a microwave oven (Sharp Corporation, RE-T496 type).
W, heated for 2 minutes.

Panel 5 of the texture (softness) of Chinese bun
The evaluation was made by a person out of 5 points. Table 3 shows the results.

Example 5 Carrageenan (trade name: GE
NUGEL CJ, Copenhagen Pectin) 5kg
And 1 kg of carboxymethylcellulose (trade name: CMC Daicel, Daicel Chemical Industries, Ltd.) and 6 kg of water were extruded into a sheet shape from a nozzle with a twin-screw extruder (TEX32F, Japan Steel Works, Ltd.) and 3 mm
An edible heat control film having a thickness of 3 mm was obtained. The water content of the film was 53% by weight.

A roll pan was coated with this film, and the roll was coated with a microwave oven (Sharp Corp., RE-T496 type).
Heated at 0 W for 1.5 minutes.

The texture (softness) of the roll bread was evaluated by five panelists out of five. Table 4 shows the results.

Example 6 1 kg of poly-ε-lysine (Chisso Corporation), a kind of polyamino acid, 4 kg of xanthan gum (trade name: Echo gum, Dainippon Pharmaceutical Co., Ltd.)
Mix 45 kg of water with a mixer (Kanto Blender Co., Ltd., SS-
161) to obtain an edible heat control material. The water content of the material was 92% by weight.

After this material was applied to a beef bowl stored overnight after refrigeration by brush, a microwave oven (Sharp Corporation, RE-T
496) for 500 minutes.

The texture of the beef bowl centered on the hardness of the meat
The evaluation was made by a person out of 5 points. Table 5 shows the results.

Comparative Example 1 A frozen pie was heated under the conditions described in Example 1 without coating the edible heat control film, and evaluated in the same manner as in Example 1. Table 1 shows the results.

[Comparative Example 2] Eggplant was heated and cooked under the conditions described in Example 2 without coating with the edible heat control film, and evaluated in the same manner as in Example 2. There was a part.

Comparative Example 3 The doria was frozen under the conditions described in Example 3 without applying the edible heat control material, and then heated, and evaluated in the same manner as in Example 3. Table 2 shows the results.

Comparative Example 4 Chinese buns were heated under the conditions described in Example 4 without coating with an edible heat control film, and evaluated in the same manner as in Example 4. Table 3 shows the results.

Comparative Example 5 A roll pan was heated under the conditions described in Example 5 without coating with an edible heat control film, and evaluated in the same manner as in Example 5. Table 4 shows the results.

Comparative Example 6 A beef bowl was heated under the conditions described in Example 6 without applying the edible heat control material, and evaluated in the same manner as in Example 6. Table 5 shows the results.

[0059]

[Table 1]

[0060]

[Table 2]

[0061]

[Table 3]

[0062]

[Table 4]

[0063]

[Table 5]

[0064]

According to the edible heat control material for microwave oven heating of the present invention, when microwaves are used for food processing, heat processing or food preparation, or heating and heating of prepared food, uneven heating is obtained. In addition, it is possible to provide a food product which has no deterioration in taste, texture, flavor, physical properties such as hardening with time, rubbery texture, and puffiness.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 1/212 A23L 1/212 Z 1/31 1/31 Z 1/48 1/48 (72) Inventor Hiroshi Sugiyama 7-35, Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Inventor Yoshikazu Tokaibayashi 7-35, Higashiogu, Arakawa-ku, Tokyo F-term (reference) 4B016 LC02 LE01 LG01 LG05 LK09 LK10 LP05 LP10 4B032 DB01 DB40 DE04 DE06 DE07 DK16 DK17 DK21 DK22 4B035 LC12 LE06 LE12 LG15 LG20 LG26 LK08 LK14 4B036 LF11 LF15 LF17 LH11 LH15 LP01 LP12 AE05 AP10

Claims (8)

[Claims] Claims: 1. The whole or a part of the surface of a microwave-heated body is used by being adhered or covered without being adhered,
An edible heat-controlling material for heating a microwave oven, comprising a protein and / or a saccharide-based polymer as a constituent component and containing 20% by weight or more of water. 2. The edible heat controlling material for heating a microwave according to claim 1, wherein the protein is a polyamino acid and / or gluten. 3. The edible heat controlling material for heating a microwave according to claim 1, wherein the saccharide-based polymer is β-glucan. 4. The edible heat controlling material for heating a microwave oven according to claim 1, wherein the protein and the saccharide-based polymer are complexed. 5. The edible heat control material for heating a microwave oven according to claim 1, wherein said protein and / or saccharide-based polymer is treated with an enzyme. 6. The edible heat control material for heating a microwave oven according to claim 1, which is in the form of a sheet or a film having a thickness of 1 to 10 mm. 7. A food product in which the edible heat control material according to any one of claims 1 to 6 is adhered to the whole or a part of the surface of the microwave-heated body with or without close adhesion. 8. The food according to claim 7, which is a processed vegetable food, processed meat food, flour product or starch product.