JP2013017455A - Liquid food for microwave oven heating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid food for microwave oven heating, in which occurrence of burnt deposit of seasoning liquid and ingredients is prevented or suppressed when adding the ingredients to the seasoning liquid given with sweet taste and cooking with a microwave oven.SOLUTION: This liquid food for microwave oven heating is obtained by mixing honey and/or cured sugar in a previous step before bringing to refined sugar, and an emulsifier with HLB2-10, in the seasoning liquid for microwave oven heating, for obtaining a heated food by adding the ingredients to the seasoning liquid mixed with sweetener and cooking the product with the microwave oven (a heating condition equivalent to and more than 600 W×4 min per 450 g of the total of the liquid food and added ingredients).

Description

TECHNICAL FIELD The present invention relates to a liquid food for heating a microwave oven in which ingredients are added to a seasoning liquid to which sweetness is added and cooking of the seasoning liquid and / or ingredients is prevented or suppressed. .

Pouch-packed liquid foods that are presumed to be heated by a microwave oven or the like and heated after being thawed or thawed are widely marketed. For example, retort foods in which dishes such as curry and soup cooked in advance are sealed in a pouch and retort processed, and frozen foods in which the above-described dishes are sealed in a pouch and frozen are sold.
Moreover, recently, microwave heating is not used only for heating and thawing of simple foods but is actively used for cooking foods.

  By the way, when a microwave oven is used for cooking, unlike a simple warming and thawing, a strong heating for a long time is required. In this case, unlike the case of using a pan and gas stove, it is difficult to finely adjust the output of the microwave, and as a result, while the food is cooked in a microwave oven, The temperature rises locally and tends to cause scorching. In particular, when using a seasoning liquid to which sweetness is imparted, this scorching is a big problem.

  As a method for preventing the occurrence of overheating and burning of ingredients and sauces during heating in a microwave oven, a frozen food sauce that contains frozen polysaccharides and / or ungelatinized starch in a low-viscosity sauce is frozen. It has been proposed (Patent Document 1). Specifically, it is proposed that a thickening polysaccharide and / or ungelatinized starch is contained in a source having a viscosity of less than 900 mPa · s and frozen, and the viscosity after heating in a microwave oven is 1500 to 7000 mPa · s. Yes. However, in the case of the liquid food described in Patent Document 1, although it was developed for a microwave oven, it is intended for heating to the extent that a frozen product is warmed. There is a problem that scorching of seasoning liquid and ingredients due to strong heating cannot be suppressed.

JP 2002-223730 A

An object of the present invention is to provide a liquid food for heating a microwave oven in which the ingredients such as the seasoning liquid and ingredients are prevented or suppressed when the ingredients are added to the sweetened seasoning liquid and cooked in a microwave oven. Is to provide.

As a result of extensive research, the present inventor has added a sweetener and a specific emulsifier to a sweetened seasoning liquid, and when adding ingredients to the seasoning liquid and heating in a microwave oven, It has been found that a liquid food for heating a microwave oven in which the occurrence of scorching of the seasoning liquid and ingredients is prevented or suppressed is obtained, and the present invention has finally been completed.

That is, the present invention
(1) Add ingredients to seasoning liquid containing sweetener and heat cook in microwave oven (heating conditions equivalent to 600W x 4 minutes or more per total 450g of liquid food and added ingredients) In the seasoning liquid for microwave heating which makes it possible to obtain a heated food by heating, the liquid food for microwave heating which mix | blends the honey sugar of the previous step made into a honey and / or refined sugar, and the emulsifier of HLB2-10 ,
(2) The liquid food for heating a microwave oven according to (1), wherein a total of 10 to 100% of the honey sugar and the honey sugar in the previous stage to make the honey and / or purified sugar is blended with the whole sweetener
(3) The liquid food for microwave heating according to (1) or (2), wherein the emulsifier of HLB 2 to 10 is selected from one or more of sorbitan fatty acid ester, sucrose fatty acid ester, and polyglycerin fatty acid ester,
(4) The liquid food for microwave heating according to any one of (1) to (3), wherein the seasoning liquid has a viscosity of 1000 to 30000 mPa · s,
(5) Add ingredients to the microwave heating liquid food according to any one of (1) to (4) and cook with a microwave oven (600W x 4 minutes per total 450g of liquid food and added ingredients) A method for producing a heated food)
It is.

As described above, according to the present invention, even when ingredients are added to the seasoning liquid and heated in the microwave, the occurrence of scorching of the seasoning liquid and ingredients is prevented or suppressed. Therefore, further increase in demand for microwave foods that are cooked in a microwave oven by adding raw ingredients can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The seasoning liquid for microwave heating of the present invention contains a sweetener, and is cooked in a microwave oven with ingredients (heated equivalent to 600 W × 4 minutes or more per total 450 g of liquid food and added ingredients) Condition) is made to obtain a heated food. Here, the sweetener of the present invention is not particularly limited as long as it is generally used as a sweetener. For example, sucrose (generally called sugar), glucose Galactose, lactose, lactitol, trehalose, fructooligosaccharide, chickenpox, maltitol, sorbitol, crude sugar, honey and the like.

The present invention is characterized in that, in the above-mentioned seasoning liquid for heating in a microwave oven, honey sugar and / or refined sugar in the previous stage are mixed with an emulsifier of HLB 2 to 10. According to such a seasoning liquid for heating a microwave oven according to the present invention, when the ingredients are added to the seasoning liquid and heated in the microwave, the occurrence of scorching of the seasoning liquid and ingredients is prevented or suppressed.

The honey blended in the present invention is a natural sweetened product made from nectar collected from flowers as a main ingredient and stored in the nest. Depending on the type of flower, honey is also astragalus honey, clover honey, and acacia honey. And so on. In the present invention, any honey can be used without any particular limitation. Moreover, there is no restriction | limiting in particular as a honey sugar before the refinement | purification sugar, For example, a sweet potato, a sugar beet, etc. are mentioned as a raw material, Moreover, it is called a crude sugar, a red rough jelly, a yellow rough jelly, a raw sugar And the like.

The mixing ratio of the honey and the refined sugar in the previous stage of the present invention is preferably 10 to 100% in total of the honey and the refined sugar in the previous stage with respect to the whole sweetener. 30 to 70% is more preferable. The blending amount of the honey sugar before the honey and the refined sugar is 0.1 to 10% in total of the honey sugar and the refined sugar before the honey and the refined sugar with respect to the whole seasoning liquid for microwave heating. It is preferable that it is 0.1 to 5%. By setting the amount of honey sugar and honey sugar in the previous stage to be honey and refined sugar within the above range, when adding ingredients to the seasoning liquid and heating with a microwave oven, moderate sweetness is given, and the seasoning liquid Heated foods can be obtained in which the burning of ingredients and ingredients is sufficiently prevented or suppressed. In addition, in this invention, the compounding quantity of the said sweetener is the quantity converted into solid content.

The emulsifier having HLB 2 to 10 to be blended in the present invention is a lipophilic emulsifier constituting the emulsified composition, preferably an emulsifier having an HLB value of 2 to 8, more preferably an HLB value of 3 to 7. Specific examples of such an emulsifier include sorbitan fatty acid ester, sucrose fatty acid ester, monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, and organic acid monoglyceride. In the present invention, among these emulsifiers, it is preferable to use sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester, from the viewpoint that the occurrence of scorching of seasoning liquids and ingredients can be sufficiently prevented. It is particularly preferable to use a polyglycerol fatty acid ester. On the other hand, when the HLB value of the emulsifier exceeds 10, the occurrence of scorching of the seasoning liquid and ingredients is prevented or the suppression effect is lowered, which is not preferable.

0.01-2% is preferable with respect to the whole seasoning liquid, and, as for the compounding quantity of the emulsifier of said HLB2-10, 0.01-1% is more preferable. When the blending amount of the emulsifier is less than 0.01%, it is difficult to obtain a scorch prevention effect such as seasoning liquid or ingredients, and when it is more than 2%, the flavor of the liquid food for microwave heating tends to be affected. Therefore, it is not preferable.

The viscosity of the liquid food for microwave heating according to the present invention is preferably 1000 to 30000 mPa · s, more preferably 5000 to 20000 mPa · s. When the viscosity is lower than 1000 mPa · s, it is not preferable because it does not become a sauce as a liquid food when ingredients are added. On the other hand, if it is higher than 30000 mPa · s, the seasoning liquid and ingredients are likely to be burnt, which is not preferable. The viscosity of the liquid food is BH type viscometer, when the viscosity is less than 375 mPa · s under the conditions of a product temperature of 60 ° C. and a rotation speed of 20 rpm, rotor No. 1, when the viscosity is not less than 375 mPa · s and less than 1500 mPa · s. No. 2 When rotor pressure is 1500 mPa · s or more and less than 3750 mPa · s, use rotor No. 3, when it is 3750 mPa · s or more and less than 7500 mPa · s, use rotor No. 4 and when rotor pressure is 7500 mPa · s or more, start measurement using rotor No. 5. This is the value obtained from the reading when the rear rotor has rotated three times.

In the liquid food of the present invention described above, in addition to the honey sugar in the previous stage to be honey and / or purified sugar and the emulsifiers of HLB 2 to 10, various raw materials generally blended in cooked foods, for example, Various additives such as spices such as pepper, chili and paprika can be appropriately selected and blended within a range not impairing the effects of the present invention. Moreover, the liquid food for microwave oven heating of this invention has no restriction | limiting in particular in the manufacturing method except mix | blending the raw material mentioned above, It can manufacture according to the manufacturing method of the conventional general liquid food.

Next, regarding the liquid food for heating a microwave oven according to the present invention, a container-packed food for heating a microwave oven will be described in which ingredients are put into a container and cooked in a microwave oven so that a heated dish can be obtained.

As the microwave heating container used for the microwave-packed food, various containers capable of retorting and cooking can be used. Examples of such a container include a heat-resistant resin molded container, a standing pouch with a gusset on the bottom surface, a gusset bag with a gusset on the bottom surface and side surfaces, and a four-side seal bag. In addition, these containers include a resealing function for resealing the container after the container is opened and the ingredients are added and before cooking in the microwave, or steam that discharges steam outside the container during microwave cooking. A punching mechanism is preferably provided.

The container-packed liquid food for the microwave oven can be stored by being packed in a container, and when necessary, the cooked food can be easily produced simply by putting the ingredients into the container and cooking in the microwave oven. This is preferable. Such a container-packed food for a microwave oven, for example, can be subjected to retort treatment for 4 minutes or more at 120 ° C. and freezing after filling and sealing in a heat-resistant pouch by a conventional method. The product is preferable because it can be stored for a long time even at room temperature.

Furthermore, it is preferable that the container is provided with an explanation display such as a preferable cutting method, size, input amount, and wattage and time required for microwave heating when the cooking is performed in the microwave oven. In particular, as the specific content of the explanation display, the amount of ingredients input, size, wattage and time of microwave heating, because these greatly affect the quality of the heated food after microwave heating, It is desirable to display as much as possible. Such an explanatory display may be formed by printing on the surface of the container, or may be formed by printing on an exterior material such as a packaging box of the container, printed on a piece of paper separate from the container, The piece of paper may be attached to the container.

Ingredients to be added to the liquid food for microwave heating of the present invention include, for example, cabbage, spinach, komatsuna, eggplant, green beans, broccoli, radish, carrot, turnip, pumpkin, potato, coconut, vegetables, maitake, shimeji, etc. List mushrooms, chicken, pork, beef, lamb and other beef, sea bass such as sea bass, cod, octopus, squid, shrimp, mussels, scallops, clams, dry noodles such as udon, pasta, fresh rice, tofu, etc. be able to. In addition to solid ingredients, liquids such as milk can also be added. Among these ingredients, beef, seafood, pumpkin, potato, and raw rice must be boiled enough to add the flavor of the seasoning liquid and cook until it feels boiled. Is particularly prone to scorching. The liquid food for microwave heating according to the present invention can prevent or suppress scorching even when these ingredients that are prone to scorch are added and sufficiently cooked by microwave heating. In addition, these ingredients can be pretreated with a lower punch in advance, such as oiling and punching, before being put into the container.

Microwave heating is, for example, a heating condition in which the seasoning liquid boils at least from the point of drawing out the preferred texture and umami of the added ingredients by heating, and seasoning the ingredients with the seasoning liquid for microwave heating. The heating is preferably performed for an output equivalent to 600 W × 4 minutes or more per 450 g of the seasoning liquid and the added ingredients. Here, 600W × 4 minutes equivalent means that the product of output wattage and time is the same, such as 8 minutes for an output of 300W, 6 minutes for an output of 400W, and 3 minutes for an output of 800W. It is to perform microwave oven heating above the condition calculated by conversion. If the total of the retort seasoning liquid and ingredients is 600 g, for example, microwave heating is performed so that the product of the output wattage and time is twice that of 300 g. The upper limit of the heating condition may be a condition in which the ingredients that have been put into a boiling state are appropriately heated and cooked, and specifically, depending on the type of ingredients that have been added, the retort seasoning liquid The heating conditions should preferably be an output of 600 W × 20 minutes or less per total 450 g of added ingredients.

Hereinafter, the present invention will be described with reference to examples. In Examples, “%” and “part” mean “% by mass” and “part by mass”, respectively, unless otherwise specified.

[Example 1]
<Japanese style boiled chicken>
(1) The ingredient added later in the ingredient container (pouch) to be added was 250 g of chicken.

(2) Preparation of seasoning liquid for microwave heating (with Japanese-style sauce) The raw material of the following mixture ratio was prepared. First, onion, honey, rapeseed oil, and garlic are added to a mixer and mixed with stirring. Then, soy sauce, black vinegar, sucrose, and refined sugar, honey sugar (crude sugar), starch, sorbitan fatty acid ester (HLB4. 3) Fresh water was added and further stirred and mixed. Subsequently, a Japanese-style sauce was prepared by adding the obtained liquid mixture to a heated double kettle and heating it to 90 ° C. with stirring. In addition, the honey compounding quantity was 4% with respect to the whole seasoning liquid obtained in conversion of solid content, and was 63% with respect to the whole sweetener.

Subsequently, the obtained Japanese-style source 70g is a stand pouch with a zipper having a vapor venting mechanism composed of a weakened seal portion and a notch (the zipper portion is opened so as to partially open at the pressure when the pouch expands during microwave heating). A container with a steam release mechanism with an adjusted fitting) is filled and sealed, and then retort processed (115 ° C., 20 minutes), and a liquid food packaged in a microwave oven for heating is filled with a Japanese-style sauce (70 g) in a pouch. Obtained. The obtained liquid food for heating in a microwave oven was sealed in a paper cosmetic box printed with explanations such as the preferred size of chicken to be added to a Japanese-style sauce, the input amount, the wattage and time required for microwave heating.

<Combination ratio>
Onion 20.0%
Soy sauce 10.0%
Super white sugar 2.0%
Refined sugar in the previous stage 0.3%
Honey (80% solids) 5.0%
Rapeseed oil 5.0%
Garlic 5.0%
Black vinegar 3.0%
Sorbitan fatty acid ester (HLB4.3) 2.0%
Starch 1.5%
Shimizu remaining amount ――――――――――――――――――――――――――――
Total 100.0%

(3) Cooking by microwave oven The zipper of the above-mentioned (2) microwave heating container-packed liquid food was opened, (1) 250 g of chicken was added, and the zipper was closed again. Next, the container-packed liquid food for heating the microwave oven after pouring the chicken into the microwave oven was placed flat so that the steam release mechanism was on the upper surface. This was cooked in a microwave (600 W × 8 minutes) and opened from the notch for taking out the dish.

  The liquid food heated by the microwave oven was very preferable because neither the seasoning liquid nor the chicken was burnt.

[Test Example 1]
The following tests were conducted to examine the effects of the types of emulsifiers and sweeteners added to the liquid food for microwave heating on the occurrence of burning. That is, in Example 1, except that the type of emulsifier, the type of sweetener, and the blending amount were changed as shown in Table 1, respectively, the container-packed liquid food for microwave heating was changed in the same manner as in Example 1. (Examples 2 and 3 and Comparative Example 1 were prepared. At this time, the increase or decrease in the amount of sweetener was corrected by the amount of clean water. Subsequently, each of the obtained microwave-packed liquid foods for heating in a microwave oven was used. Then, cooking with a microwave oven was performed in the same manner as in Example 1, and the degree of scoring was evaluated according to the following evaluation criteria: Table 1 shows the obtained results.

<Evaluation criteria for scorch>
A: There was no scorch and was in a preferable state.
○: Although there was a part that was burnt, it was a level that did not matter.
X: There was a burnt part, which was not preferable.

According to Table 1, the container-packed liquid food for heating in a microwave oven containing honey sugar and / or refined sugar in the previous stage and an emulsifier of HLB 2 to 10 is used for the cooking of seasoning liquid and ingredients. It can be understood that the occurrence is prevented or suppressed. In particular, when sorbitan fatty acid ester or polyglyceric acid fatty acid ester is used, and the total blending amount of honey sugar and honey sugar to the refined sugar in the previous stage is 30 to 70%, seasoning liquid and ingredients It was in a preferable state. On the other hand, in Comparative Example 1 in which the HLB value of the emulsifier was a specific value or more, there was a burnt spot in the seasoning liquid, ingredients, etc., which was not preferable.

[Example 4]
<Pumpkin meat miso sauce>
(1) 200 g of pumpkin was added to the ingredients container (pouch) to be added later.

(2) Preparation of seasoning liquid for microwave heating (meat miso sauce) Raw materials having the following blending ratio were prepared. First, fresh water, chicken (ground meat), miso, honey sugar (crude sugar) in the previous stage to be refined sugar, and ginger were added to a mixer and mixed with stirring. Subsequently, the resulting mixture, chicken extract, sorbitan fatty acid ester (HLB7.5), and starch are added to the heated double kettle and heated until the product temperature reaches 90 ° C. with further stirring. A miso sauce was prepared. In addition, the compounding quantity of raw material sugar was 4% with respect to the whole seasoning liquid obtained in conversion of solid content, and was 100% with respect to the whole sweetener.

Subsequently, 180 g of the obtained meat miso sauce was placed on a stand-up pouch with a zipper having a vapor venting mechanism consisting of a weakened seal part and a notch (the zipper part was opened so as to be partially opened by the pressure when the pouch expands during microwave heating) With a steam venting mechanism that has been adjusted to fit) and then retort-treated (115 ° C., 20 minutes) and packed in a container for heating a microwave oven filled with meat miso sauce (180 g) in a pouch. Got food.
The obtained liquid food for microwave heating was enclosed in a paper cosmetic box printed with explanations such as the preferred size of pumpkin to be added to the meat miso sauce, input amount, wattage and time required for microwave heating. .

<Combination ratio>
Chicken (ground meat) 15.0%
Dashi soup 10.0%
Miso 5.0%
Mineral sugar in the previous stage to make refined sugar 4.0%
Ginger 4.0%
Chicken extract 3.0%
Sorbitan fatty acid ester (HLB7.5) 1.0%
Starch 1.5%
Shimizu remaining amount ――――――――――――――――――――――――――――
Total 100.0%

(3) Cooking by microwave oven The zipper of the above-mentioned (2) microwave heating container-packed liquid food was opened, (1) 200 g of pumpkin was added, and the zipper was closed again. Next, the container-packed liquid food for heating the microwave oven after pouring the chicken into the microwave oven was placed flat so that the steam release mechanism was on the upper surface. This was cooked in a microwave (600 W × 9 minutes) and opened from the notch for taking out the dish.

The liquid food heated by the microwave oven was very preferable because neither the seasoning liquid nor the pumpkin was burnt.

Claims (5)

Heated food by adding ingredients to the seasoning liquid containing sweetener and cooking in a microwave oven (heating conditions equivalent to 600W x 4 minutes or more per total 450g of liquid food and added ingredients) In the seasoning liquid for heating in a microwave oven so as to obtain honey, and / or honey sugar and / or refined sugar before mixing honey sugar and an emulsifier of HLB 2 to 10 are used. Liquid food. The liquid food for heating a microwave oven according to claim 1, wherein a total amount of the honey sugar and / or refined sugar in the previous stage of honey sugar is 10 to 100% based on the whole sweetener. The liquid food for microwave oven heating according to claim 1 or 2, wherein the emulsifier of HLB 2 to 10 is selected from one or more of sorbitan fatty acid ester, sucrose fatty acid ester, and polyglycerol fatty acid ester. The liquid food for heating a microwave oven according to any one of claims 1 to 3, wherein the seasoning liquid has a viscosity of 1000 to 30000 mPa · s. The ingredients are added to the liquid food for heating a microwave oven according to any one of claims 1 to 4 and cooked in a microwave oven (heating conditions equivalent to 600 W x 4 minutes or more per total 450 g of the liquid food and the added ingredients) A method for producing a heated food.