JP2013034390A - Microwave-heated processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a microwave-heated processed food, such as a hamburg steak, or a microwave-heated boxed meal which compensates the microwave penetration depth of the microwave-heated processed food such as a hamburg steak, is easy to warm in a short time, especially has a thickness or shape eliminating the influence of uneven temperature, thereby eliminates a difference in heating rate between the hamburg steak and rice simultaneously heated in a microwave oven, and does not generate uneven temperature upon microwave heating.SOLUTION: The heated processed food, such as a hamburg steak 1, has a disk-shaped molded body made of food materials to be heated, including ground meat, having a thickness of 20-40 mm, and primarily cooked. The processed food has a surface provided with a plurality of grooves 8 crossing the surface, and having a width of not less than 3 mm and a depth of not less than 2 mm, side by side. The hamburg steak 1 and the rice R are arranged in a lunch box container to provide the microwave-heated boxed meal. The predetermined width and depth of the groove 8 efficiently increases the microwave penetration depth and facilitates warming the processed food by microwave heating in a short time without uneven temperature.

Description

  The present invention relates to a processed food for heating a microwave oven such as a hamburger and a lunch box using the processed food.

  Generally, when food is heated by microwave irradiation in a microwave oven, microwave energy having a frequency of about 2450 MHz is permeated and absorbed into the heated food.

  Although the penetration depth of such microwave energy depends on the frequency of the microwave to be irradiated, it is known that there is a difference depending on the electrical properties of the food to be heated.

  As the electrical properties of food, the larger the dielectric loss coefficient, the easier it is to absorb microwaves, but this coefficient varies depending on the components of moisture, salt, oil, etc. contained in the food, the temperature of the food, and the like. For example, oil can reduce the dielectric loss coefficient and deepen the penetration depth of microwaves to increase the temperature rapidly to the inside, but salt and moisture increase the dielectric loss coefficient and shallow the penetration depth. Thus, the temperature of the food tends to be delayed in the food compared to the surface.

  In addition, if the inside is unheated and semi-lived hamburger is frozen and thawed and cooked by microwave cooking, there is a drawback that it is easy to lose its shape due to water vapor evaporated from the inside, in order to eliminate this, A method of producing hamburger using ground meat with a high blending ratio as a material for the middle ingredient and a blending ratio of fat lower than this middle ingredient and a high blending ratio of lean as a material for the outer ingredient is known (Patent Document 1). .

  In addition, when several different foods are heated in a microwave oven at the same time, temperature unevenness is likely to occur due to differences in the dielectric loss coefficients of the individual foods. To reduce this, microwaves such as starch and pullulan are used. It is known to add an absorption accelerator (Patent Document 2).

JP 2007-195540 A JP 2003-274909 A

However, with the conventional technology described above, it is difficult to sufficiently prevent unevenness of heating in microwave ovens for individual foods. For example, the amount of microwave absorption accelerators added is adjusted on the inside and outside of each food. Since it is difficult to do so, it has not been easy to prevent uneven heating within a single food.
In particular, if you try to reheat cooked hamburger with microwaves, it may be difficult to reheat hamburger efficiently and quickly in a microwave oven, because there may be less free water due to the first cooking. There is a problem.

  In addition, cooked hamburgers have uneven absorption characteristics of microwave energy according to their thickness and shape, and when heated in a microwave oven, the rate of temperature rise is partially different and so-called temperature unevenness is likely to occur. There is a point.

  Furthermore, when hamburger lunches that are arranged side by side with ingredients such as cooked rice that has a large surface area and is easy to warm, such as a hamburger that has a low penetration depth of microwave energy and is susceptible to temperature unevenness, There is a problem in that a temperature difference is caused by the difference in the heating rate between the hamburger and cooked rice, and even if the cooked rice is sufficiently heated, the hamburger does not sufficiently heat up, and both cannot be heated to substantially the same temperature.

  Accordingly, an object of the present invention is to solve the above-mentioned problems and to increase the penetration depth of microwave energy of processed foods for heating microwave ovens such as hamburgs so that they can be easily heated in a short time, and are particularly affected by thickness and shape. This makes it difficult to eliminate temperature unevenness, which enables efficient heating by microwave heating, and does not cause temperature unevenness. Hamburg and other processed foods for heating microwave ovens, or the heating rate of hamburger and cooked rice that are simultaneously heated in a microwave oven. It is to make a lunch for microwave oven heating that can eliminate the difference.

  In order to solve the above problems, in the present invention, it is composed of a plate-shaped molded body having a thickness of 20 to 40 mm which is made of a food material for heating including ground meat, and is eaten by secondary heating in a microwave oven. In the processed food, the surface of the processed food is provided with a plurality of grooves each having a length substantially crossing the groove and having a groove width of 3 mm or more and a groove depth of 2 mm or more. It was a processed food for microwave heating.

  The processed food for microwave oven heating of the present invention configured as described above is formed on the surface of the processed food consisting of a plate-shaped molded body that is molded with a predetermined thickness with a food material for heating including minced meat, and cooked primarily, A groove having a predetermined dimension is provided in a predetermined arrangement, and the penetration depth of the microwave energy is efficiently increased by the predetermined width and groove depth of the groove so that the groove can be easily warmed in a short time. In addition, since such grooves are arranged in parallel, the permeability of microwave energy can be improved evenly over the widest possible surface.

  Even the cooked hamburger, which contains less free water by the first cooking and contains salt for seasoning, can be efficiently and uniformly heated by the above-described microwave heating.

  In addition, by arranging the plurality of grooves so as to be concentrated and unevenly distributed in the center of the surface of the disk-shaped molded body, it is possible to intensively heat a portion where the temperature is particularly difficult to rise by microwave heating. It improves the penetration characteristics of microwave energy unique to processed foods for heating microwave ovens such as used hamburgers, and makes them easy to heat efficiently and quickly.

Moreover, when the said groove | channel is a hamburger as an example of the processed food by which the sauce was hung on the surface, a temperature nonuniformity can be reduced even if it is the groove | channel formed in the surface side, and the groove | channel formed in the back surface side.
However, since the groove is formed on the rear surface side of the hamburger, the depth of penetration of the microwave energy is compensated by the predetermined width and groove depth of the groove without filling the groove with the source hung on the front surface side of the hamburger. It is preferable because it becomes a processed food such as a hamburger that can be easily heated efficiently in a short time.

  By using the above-mentioned cooked food for heating such as hamburger and cooked rice arranged in a lunch box, the cooked rice with a relatively high water content and a high heating rate in a microwave oven, Both the hamburger having the predetermined groove and the hamburger can be heated uniformly in a short time with a microwave oven so that the temperature is substantially the same.

  This invention crosses the surface of the processed food when the processed food made of a plate-shaped molded body having a predetermined thickness made of a heated food material containing ground meat is secondarily heated in a microwave oven. Since a plurality of grooves are formed in parallel with a groove width of 3 mm or more and a groove depth of 2 mm or more, the penetration depth of microwave energy in processed food for microwave oven heating such as hamburgs is compensated for a short time. However, it is easy to warm up, and is less affected by thickness and shape, thereby eliminating temperature unevenness. This eliminates the difference in the heating rate between hamburger and cooked rice that are heated simultaneously in the microwave oven. There is an advantage of becoming a hamburger or other processed food for heating a microwave oven or a bento for heating a microwave oven.

(A) The top view which shows typically the lunch which juxtaposed the hamburger and cooked rice of the comparative example (without a groove | channel), (b) Sectional drawing of a hamburger (A) The top view which shows typically the lunch which juxtaposed the hamburger of Example 7, and cooked rice, (b) Sectional drawing of a hamburger (A) The top view which shows typically the lunch which juxtaposed the hamburger and cooked rice of Example 8, (b) Sectional drawing of a hamburger (A) The top view which shows typically the lunch which juxtaposed the hamburger of Example 9 and cooked rice, (b) Sectional drawing of a hamburger (A) The top view which shows typically the lunch which juxtaposed the hamburger of Example 10 and cooked rice, (b) Sectional drawing of a hamburger (A) The top view which shows typically the lunch which juxtaposed the hamburger of Example 11 and cooked rice, (b) Sectional drawing of a hamburger (A) The top view which shows typically the lunch which juxtaposed the hamburger of Example 12 and cooked rice, (b) Sectional drawing of a hamburger (A) The top view which shows typically the lunch which juxtaposed the hamburger of Example 13 and cooked rice, (b) Sectional drawing of a hamburger Top view of a hamburger that schematically shows the measurement area of the temperature sensor The chart which shows each zone temperature average of comparative example 1 and Example 1 with a broken line, and shows a temperature width with a bar graph The chart which shows each zone temperature average of Comparative Examples 2 and 3 and Examples 2-6 by a line, and shows a temperature width with a bar graph The chart which shows each zone temperature average of comparative example 4 and Examples 7-13 with a line, and shows the temperature width with a bar graph The chart which shows each zone temperature average of comparative example 5 and Examples 14-19 by a broken line, and shows a temperature width with a bar graph The chart which shows each zone temperature average of comparative example 6 and Examples 20-22 with a broken line, and shows a temperature width with a bar graph

  As shown in FIGS. 2-8, the hamburgers 1-7 which are embodiment of the processed food for microwave oven heating of this invention are the primary cooking of thickness 20-40mm which consists of a foodstuff for heating containing minced meat (mince). It is made of a disk-shaped molded body, and on the surface of this processed food, a plurality of grooves 8-14 crossing the processed food is formed in a size of a groove width of 3 mm or more and a groove depth of 2 mm or more and arranged in parallel. is there.

Processed food for microwave heating is a food material for heating containing minced meat mixed with other ingredients and cooked to the required degree. In addition to hamburger, croquette and molded meat Other well-known processed foods for heating such as grilled meat and pork cutlet used may be used.
The minced meat may be any edible meat without limitation, and for example, so-called mince obtained by grinding beef, pork, chicken and other edible livestock meat with a minced meat machine can be used.

  Such minced meat is mixed with other ingredients as needed for cooking to become a food material for heating. Examples of such other ingredients include well-known ingredients such as vegetables, seasonings, and spices. .

  When the food material for heating is hamburger, usually the main ingredients are ground meat and onions (raw chopped raw or lightly fried with butter or oil) or bread crumbs, salt, 50 to 200 g of a mixture of seasonings such as nutmeg and pepper and spices is used as a dough, and this is formed into an appropriate size.

  Such molding is not a particularly limited shape, and may be a well-known disk shape such as a disk shape, an elliptical disk shape, a spherical shape, a square shape, or a disk shape with an indefinite shape around the shape. It may be cast molding or extrusion molding using a mold.

  The thickness of the disk-shaped formed may be 20 mm or more so that the effects of the present invention can be fully exerted. Usually, the thickness exceeding 40 mm cannot be said to be an easy-to-eat size. A thickness of 20 to 40 mm is set to a predetermined appropriate thickness.

During such molding or immediately after molding, a plurality of grooves having a groove width of 3 mm or more and a groove depth of 2 mm or more are provided in parallel on the surface of the food material for heating.
The shape of the groove is not particularly limited, and may be a triangular, quadrangular, or polygonal groove, or may be a well-known groove shape such as a circular groove or an elliptical groove, or a combination thereof. It may be a shape.

The groove can be formed by pressing a groove mold and pressure forming, or by scraping off in the manner of engraving.
The plurality of grooves are provided on the surface of the processed food at a length that crosses the surface, preferably at a length that traverses the minor axis of the ellipse, or at a length that is 1/3 or more of the major axis (maximum diameter). .

  Moreover, as shown in FIGS. 7 and 8, a plurality of grooves are provided as a set of a plurality of grooves arranged in parallel on the surface of the heating food material, and each set is crossed at an appropriate angle. You can also.

  Such grooves can be provided on the surface of the disk-shaped molded body at regular intervals, but if they are arranged so as to be concentrated and unevenly distributed at the center of the disk-shaped molded body such as an ellipse, microwave heating In this case, the central portion having the slowest rate of temperature rise can be efficiently and intensively heated, that is, the penetration depth of microwave energy can be efficiently compensated.

Further, the groove may be provided only on the lower surface, that is, the back surface side, in addition to the case where the groove is provided on the upper surface, that is, the front (front surface) side when the plate-shaped molded body is placed. It may be provided.
For example, when a source is hung on a part or the whole of the surface, forming a groove on the back side of the hamburger does not fill the groove with the source hung on the surface of the hamburger, so that the penetration depth of the microwave energy Is preferable because it can sufficiently compensate.

The size of the groove used in the present invention is a groove width of 3 mm or more and a groove depth of 2 mm or more.
This is because, in a narrow groove having a groove width of less than 3 mm, the microwaves of the microwave oven are unlikely to reach the inside of the groove due to the unevenness of the ground meat particles, and it is difficult to make the microwave easily heated by the presence of the groove. In addition, if the groove depth is less than 2 mm, it is difficult to efficiently heat in a short time while supplementing the energy penetration depth, which is not preferable.
There is no need to particularly limit the upper limit of the groove width, and the groove width may be set in consideration of the size of the formed hamburger.

  From the above-mentioned tendency, the practical preferable range of the groove width for the disk-shaped molded body having a thickness of 20 to 40 mm subjected to primary heating is 3 to 10 mm, more preferably 3 to 8 mm, and more preferably 3 to 6 mm. It is. Further, the groove depth is more preferably 2 to 20 mm, more preferably 2 to 10 mm from the above-mentioned tendency, and the groove has a depth of 1/2 or less of the wall thickness of the disk-shaped molded body. It is preferable that the groove is formed in order to enable efficient heating in a short time during microwave heating.

In this way, the cooked food (primary heating) is performed by baking the processed food for heating such as raw hamburger dough having a predetermined groove at a predetermined position on a frying pan or an iron plate.
The heating in this case is not limited to heating by conduction heat through a metal such as an iron plate or ceramic material, but may be heating by radiant heat including infrared rays, far infrared rays, etc., and cooking, vacuum packing or other film packaging It may be a hot water bath in the state or heating that is brought into direct or indirect contact with a heat medium such as heating oil.

  The degree of completion of cooking by primary heating may be heating until the state where cooking is completely completed, or a half-baked state where cooking is intentionally completed by secondary heating by a microwave oven immediately before eating It may be heating.

[Examples 1 to 22, Comparative Examples 1 to 6]
As a hamburger dough, a regular hamburger dough prepared by blending ground beef and onion dice cuts in a weight ratio of 2: 1 and adding bread crumbs, egg whites, soy sauce, salt, top white sugar, and spices is prepared. A molded body having an elliptical disc shape (also referred to as a saddle type, see FIGS. 1 to 9) was formed by a molding machine in pieces of ˜160 g.

  The size of this saddle-shaped molded body is 80 mm (minor axis), 109 mm (major axis), 22 mm (thickness) as the basic shape, and the thickness is 20 mm, 25 mm, 30 mm, 35 mm, and the same weight accordingly. The minor axis and major axis were adjusted appropriately.

  After forming the grooves of the predetermined dimensions shown in Tables 1 to 5 in a predetermined arrangement on the upper surface (front surface) or the lower surface (rear surface) of the raw hamburger material, using a regular triangular prism-shaped or regular quadrangular prism-shaped stamping die, Both sides were heated with an iron plate type baking machine to obtain a baked hamburger (primary heat cooking).

About the obtained hamburger, the temperature measurement area shown in the following Tables 1-5 and FIG. 9 was set, and the heating test was done.
That is, the center temperature of the hamburger is adjusted in advance to 18 to 20 ° C., which is assumed to be room temperature, and is placed in the illustrated plastic lunch box, and 230 g of cooked rice (indicated by R in the figure) and a microwave oven (manufactured by Panasonic, 1800 W) It was heated at 1800 W for 50 seconds, the temperature after 1 minute and a half was measured after heating, and the results were also shown in the following Tables 1 to 5 and FIGS.

  In Examples 1 to 6, 14 to 22, and Comparative Examples 1 to 3, 5 and 6, the hamburger was heated with a demiglace sauce on the upper half, and in Examples 7 to 13 and Comparative Example 4, the same source was not applied. Heated.

  When measuring the temperature distribution of the entire hamburger, as shown in FIGS. 1 and 9, a hamburger 15 (in FIG. 1, as a comparative example 1, the material is the same as that of the first embodiment, but the hamburger 15 having no groove is shown. Are divided into 15 zones (A1-5, B1-5, C1-5), and the core temperature of each zone was measured.

  As is clear from the results of FIGS. 10 to 14, since the grooves are formed in a size of a groove width of 3 mm or more and a groove depth of 2 mm or more and arranged in parallel, the hamburger is short regardless of the presence or absence of the source. It was easy to warm up over time, and in particular, it was less affected by thickness and shape, and temperature unevenness was eliminated. Moreover, since the cooked rice was warmed to an average of 75 ° C. in any of the examples, it was found that a hamburger and a hamburger lunch for heating the microwave oven were obtained by heating the microwave oven.

1, 2, 3, 4, 5, 6, 7, 15 Hamburg 8, 9, 10, 11, 12, 13, 14 Groove R Rice

Claims (5)

In a processed food that consists of a plate-shaped molded body that is cooked primarily by heating and is made of a food material for heating that includes minced meat, and that is eaten by secondary heating in a microwave oven,
A processed food for heating a microwave oven, wherein a plurality of grooves each having a groove width of 3 mm or more and a groove depth of 2 mm or more are formed in parallel on the surface of the processed food.   The processed food for heating a microwave oven according to claim 1, wherein the processed food is a hamburger.   The processed food for heating a microwave oven according to claim 1 or 2, wherein the plurality of grooves are arranged so as to be concentrated and unevenly distributed in a central portion of the surface of the disk-shaped molded body.   The processed food for heating a microwave oven according to any one of claims 1 to 3, wherein the groove is a groove formed on a front surface side or a back surface side of the processed food with a sauce on the front surface side.   A lunch for heating a microwave oven, wherein the processed food for heating and cooked rice according to any one of claims 1 to 4 are arranged in a lunch box.

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