JP2019041747A - Processed food for microwave oven cooking - Google Patents

Abstract

To provide a technology that suppresses adherence of a cooked food material with a container and eliminates an inconvenience of hard palate feeling of the cooked food material in cooking of a food material for microwave oven cooking.SOLUTION: Processed food for microwave oven cooking of the present invention arranges a binding prevention material formed of finely processed ones of one or more of a vegetable, a fruit, and seaweed, or one obtained by squeezing or one obtained by combining on a surface of a cooking food material, and these are wrapped with a heat-resistant sheet material to form. At this time, the sheet material is desirably impregnated or coated with an edible oil. Furthermore, the cooking food material may be seasoned with a seasoning material in advance, or wrapped with a sheet material impregnated or coated with a seasoning material.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a processed food for microwave cooking, which comprises a food material wrapped in a sheet material, and more specifically, the food material and the sheet material after heat cooking are easily combined from the food material and the sheet material. The present invention relates to a processed food for microwave cooking, which can be peeled off cleanly.

  When cooking food for cooking using a microwave oven, the food for cooking is heated only by radio waves, so that cooking is carried out as if steamed by water from the food for cooking which is simply heated or evaporated by heating It can only be done. Also, at present, a microwave oven is equipped with a heater, and it is devised so that not only radio waves but also grill cooking can be achieved using the heater.

  However, in cooking using a microwave oven, the food for cooking is satisfactorily heated by radio waves, but most of the food has a texture such as steamed by evaporation of water from the food for cooking generated with heating. It becomes what has the

Moreover, in the case of a microwave oven equipped with a heater, although it is possible to bake and cook, this is achieved by the function of the heater, and the texture like baked is produced only by the function of the microwave oven. Cooking could not be achieved.
Therefore, it is desired that the microwave oven alone can achieve not only warming the food for cooking but also baking and cooking.

  Therefore, the present inventors apply or contain edible fats and oils as heat treatment with a microwave oven not only for warming the food for cooking but also for producing browning in the same manner as baking. A cooked food container comprising a porous or non-porous absorber, wherein a food material for cooking seasoned with saccharides and / or soy sauce or a seasoning with miso is packaged, an edible oil and fat, and It has been proposed to apply a material for producing grilled eyes consisting of soy sauce and cereal flour to a food for cooking and then package it in a heat-resistant container (see Patent Documents 1 and 2).

  However, in the said prior art, the foodstuff and the container might stick strongly after cooking by a microwave oven. Therefore, the container is hard to peel off from the food after cooking, and when the food for cooking is soft such as raw fish, there is a disadvantage that the skin peels off and the appearance becomes poor. In addition, if the heating (cooking) time by the microwave oven is not properly adjusted, not only the food and the container will stick strongly, but also more moisture will evaporate and be lost than the food for cooking, and after cooking The food sometimes turned into a hard texture.

  Therefore, the inventor of the present invention is insoluble in the seasoning with respect to the seasoning to which the food for cooking is seasoned, as it prevents the sticking of the food and the container with the seasoned seasoning. It has been proposed that a poorly soluble edible granular material is included, which is applied around the food for cooking and packaged together by a heat-resistant container (see Patent Document 3).

  However, in the above-mentioned prior art, although sticking of the food and the container is suppressed, it is not possible to solve the inconvenience that the food after the heating and cooking has a hard texture. That is, when an inexperienced person cooks, it is difficult to appropriately adjust the heating time by the microwave oven.

Patent No. 3538615 gazette JP, 2006-25773, A JP, 2011-78392, A

  The present invention has been made in view of the above circumstances, and prevents the sticking of the food after cooking and the container in heating and cooking of the food for cooking by the microwave, and an inexperienced person Even if the heating time by a microwave oven is adjusted appropriately, it aims at providing the technique which eliminated the inconvenience that the foodstuff after heat cooking becomes hard texture which was put on.

  The processed food for microwave cooking according to the present invention is a processed food to be cooked by heating with a microwave oven comprising a food for cooking and a heat-resistant sheet material for wrapping the food for cooking, A binding prevention material comprising any one or a combination of vegetables, fruits and / or seaweed finely divided or squeezed is disposed on the surface of the food for cooking. .

  Further, the processed food for microwave cooking according to the present invention is formed by further arranging edible fats and oils on the surface of the food for cooking, or the calcium compound is arranged on the surface of the food for cooking together with the anti-binding agent. It is good also as a thing.

In the present invention, it is desirable that the food for cooking be seasoned with a seasoning. The seasoning with a seasoning material is a heat resistant sheet material impregnated or coated with a seasoning material for seasoning food material for cooking, when it is applied to the food material for cooking before being wrapped with the heat resistant sheet material In case of wrapping food for cooking using either
That is, in the present invention, the anti-binding material is disposed on the surface of the food material for cooking which has been previously seasoned with a seasoning material, and the processed food for microwave oven cooking wrapped with a heat-resistant sheet material is not subjected to seasoning. A binding prevention material may be disposed on the surface of the food for cooking, and the food may be used as a processed food for microwave oven cooking, which is wrapped in a heat resistant sheet material impregnated or coated with a seasoning to be seasoned.

The seasoning to which the food for cooking is seasoned in the present invention can include a heat-cured protein and starch. Also, in this case, saccharides can be further included.
Moreover, the seasoning material which seasons the foodstuff for cooking in this invention can further contain coffee, caramel, and an organic acid.
Further, in the present invention, the anti-binding material containing the anti-binding material or the seasoning material can be partially disposed on the surface of the food for cooking.
Further, the edible fat and oil to be disposed in the binding preventing material in the present invention can include distilled liquor.

  Furthermore, in the processed food for microwave cooking according to the present invention, the food provided with the liquid-absorbent layer in a predetermined area including the lower surface side of the food for cooking, or the food for cooking wrapped with a sheet material is frozen. It can also be

  As described above, according to the present invention, an anti-binding material comprising any one or more of vegetables, fruits, and / or seaweed finely divided or squeezed on the surface of a food for cooking. And are wrapped in heat resistant sheet material. Therefore, even if the food for cooking is sufficiently heated in the heat treatment by the microwave, the binding preventing material intervenes between the food for cooking and the sheet material, so the food and sheet material after the heating and cooking are bonded. The sheet material can be peeled off easily and cleanly from the food without doing so.

  In addition, the binding preventing material holds a large amount of water, and the binding preventing material is disposed on the surface of the food for cooking, so that the water from the food for cooking is heated by the microwave oven. The water of the binder will be lost before it is lost. Therefore, even if the food for cooking is sufficiently heated in the heat treatment by the microwave, the food after the heating and cooking does not have a hard texture with pasa.

  Therefore, in heating and cooking the food for cooking by the microwave, it is prevented that the food and the container after cooking become stuck, and the heating time by the microwave is appropriately adjusted even for an unskilled person. Therefore, it is possible to provide a processed food for microwave cooking, which eliminates the inconvenience that the food after cooking becomes a hard and hard texture.

Hereinafter, an example of the embodiment of the processed food for microwave oven cooking according to the present invention will be described.
The processed food for microwave cooking according to the present invention is basically composed of a food for cooking, a sheet material and an anti-binding material.

  The embodiments described below are technically variously limited because they are preferable specific examples of the present invention, but the scope of the present invention is described to be particularly limited in the following description. As long as it does not exist, it is not limited to these forms.

  Foods for cooking are mainly uncooked foods because they are heated and cooked using a microwave, but if they are cooked and cooked using a microwave, use of cooked or semi-heated foods Does not interfere with Therefore, the foodstuff in the present invention includes indifferently unheated items, heated items or semi-heated items.

  As such cooking ingredients, for example, salmon, salmon, autumn sword fish, salmon, yellowtail, yellowtail, yellowtail, yellowtail, yellowtail, yellowtail, silver, salmon, salmon, salmon, sea urchin, sea urchin, eel, sardines, bonito, bonito, kinji, chicken Examples include fish species such as salmon, salmon, silver, tilapia, fish, such as tuna, tuna, tuna, and mutsu, and meat such as beef, pork, and chicken.

The sheet material is a container that wraps the food for cooking and needs to be able to withstand heating in a microwave oven. Specifically, such a heat-resistant sheet material preferably has a heat resistance of 160 ° C. or more. In addition, the sheet material is also required to have no change in shape or the like due to the influence of water or oil, and it is preferable that the sheet material has water absorption and oil absorption.
In addition, as the sheet material, any of porous members and nonporous members can be used as long as the above requirements are satisfied.

The porous member is made of, for example, a simple substance or a composite of paper, cloth, non-woven fabric, semi-synthetic fiber, synthetic fiber, synthetic resin, food and the like, which can be permeated or coated on the inner surface or entirely. It is.
The paper, the cloth, and the non-woven fabric described above are mainly made of, for example, natural fibers and vegetable fibers. The raw material of the semi-synthetic fiber is, for example, a rayon fiber, an acetate fiber, etc. as a main raw material. Further, synthetic fibers and synthetic resins have a heat-resistant function, and for example, polyester, polypropylene, nylon, polyamide, polyimide, polyamide imide, etc., as a main raw material. Furthermore, the above-mentioned food is obtained by thinning uncooked food such as bread, rice cake, unheated bread dough and pie dough, wheat, starch and the like, and cooked food.

  Moreover, as a non-porous member, it consists of single-piece | units or composites, such as non-porous paper, a synthetic fiber, a synthetic resin, etc., Comprising: It can apply | coat to an inner surface or the whole.

  Here, "wrapping" may be used so as to entirely wrap the food for cooking with the sheet material, or the sheet material may be placed on the upper surface of the food for cooking, or the food for cooking with the sheet material from above and below You may use it so that it may be inserted. Alternatively, the sheet material may be formed into a bag shape in advance, and the food for cooking may be stored therein. Furthermore, a separate bag may be used to accommodate the food for cooking wrapped with the sheet material.

  In the present invention, the binding preventing material is partially or entirely disposed around the food for cooking, and thereafter, a heat-resistant sheet body does not create a gap as much as possible with the food for cooking. Pack in

  As a result, the gap between the heat-resistant sheet and the food for cooking becomes small, the dispersion of heat energy between the sheet and the food for cooking is suppressed, and the temperature rises in a short time. By maintaining a high temperature zone of 100 ° C. or more at the surface temperature, it is possible to properly cook the food for cooking even if heating is performed for a short time by a microwave oven.

The anti-binding material is a food retaining much water such as vegetables, fruits and seaweeds, and desirably contains a large amount of dietary fiber. Specifically, mentioning vegetables such as onions, tomatoes, carrots, pumpkins, cabbages, radishes, konnyaku, seaweeds such as blueberries, apples, strawberries, none, fruits, kelp, seaweed, mozuku, mekabu etc. it can. In addition, in addition to leafy vegetables, stem vegetables, root vegetables, and fruit vegetables classified according to the food standard composition table, vegetables shall include fungal fungi and wild vegetables.
Any one or more of such food products may be crushed, ground, cut, etc., crushed or squeezed, or a combination thereof as a binding preventive material for cooking food Arranged partially or completely on the surface.

  The way of arranging the anti-binding material on the surface of the food for cooking is not particularly limited, and the method can be appropriately performed according to the properties of the food used as the anti-binding material. Specifically, in the case of a binding inhibitor with a large amount of water, the sheet body is impregnated with the water of the binding inhibitor, while in the case of a binding inhibitor with a large solid content, a binding inhibitor The solid content of (1) is applied to the surface of the sheet or to the surface of the food for cooking.

More specifically, in the case of a binding preventing material containing a large amount of water, only the water is absorbed inside the sheet, and the finely divided solid content adheres to the vicinity of the surface of the sheet. On the other hand, in the case of the anti-binding material having a large solid content, when the anti-binding material is applied to the surface of the sheet, only the solid content of the finely divided anti-binding material adheres to the vicinity of the surface of the sheet and The moisture of the anti-adhesion material is absorbed inside the sheet. In addition, when the anti-binding material is applied to the surface of the food for cooking, the solid content of the finely divided anti-binding material adheres to the surface of the food for cooking, and the moisture of the anti-binding material is wound into a sheet Will be absorbed inside the
As described above, in any arrangement method, the anti-binding material intervenes between the food for cooking and the sheet material.

When the binding preventing material is disposed on the surface of the food for cooking, the dietary fiber contained in the binding preventing material covering the surface of the food for cooking suppresses the movement and evaporation of water from the inside of the food for cooking due to heating. And maintain the water retentivity of the food for cooking to prevent the surface of the food for cooking from becoming hard.
That is, since the network structure of dietary fiber retains a large amount of water, a strong water barrier is formed on the surface of the food for cooking, and even if the water evaporates due to excessive heating by a microwave oven, it will be solidified. While the hardening of the food for cooking is suppressed by the sufficient moisture by the anti-stick material, the sticking of the food for cooking and the sheet material, that is, the binding of both is prevented.

Further, in the present invention, the edible fat and oil may be disposed on the surface of the food for cooking, specifically, in the area intended to impart burnt which produces a baked texture. The edible fat and oil include an edible oil having fluidity at normal temperature and an edible oil which maintains a solidified state at normal temperature.
In addition, with "normal temperature" said here, it changes with seasons, but in the case of Japan, the range of about 0-35 degreeC is intended, and about 5 degreeC is intended if it is conditions to always carry out refrigeration.

  Edible oils are, for example, plants such as salad oil, olive oil, rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sesame oil, peanut oil, safflower oil, sunflower oil, sunflower oil, linseed oil, jojoba oil, crepe seed oil, squalane etc. It means sex oil. On the other hand, edible fat is, for example, milk fat, coconut oil, palm oil, beef tallow, pork fat, cocoa butter, etc. and vegetable oil, shortening made by curing fish oil, animal fat such as margarine, vegetable fat or a mixture thereof It is greasy and will be eluted by heating in a microwave oven.

  These solid animal fats and vegetable fats, or mixed fats thereof may be used as they are supported by being applied as they are to a sheet material, but they may be heated to be liquid, and made of a porous member. The sheet material may be immersed and sufficiently impregnated, and then cooled and solidified to be supported and used.

  Furthermore, these solid animal fats and vegetable fats, or their mixed fats are adjusted by lowering the viscosity by adding ethyl alcohol or distilled spirit with a high alcohol content such as whiskey or brandy. What is good also as what is apply | coated to a sheet material. It is desirable in terms of work to add distilled spirit like this.

  In addition, distilled spirit is not used to simply reduce the viscosity of edible oil to equalize adsorption or absorption to sheet material and to increase absorption speed, and is also used in expectation of reproduction prevention and deodorizing effect of general bacteria. be able to. And the density | concentration is adjusted in 0 to 70% of range according to a use application (target foodstuff).

Here, the method of arranging the edible fat and oil and the binding preventive material is not particularly limited, and can be appropriately performed as follows according to the properties of the food and the edible fat and oil used as the binding preventive material.
That is, 1) impregnate the sheet material with the edible fat and oil and the binding preventive material, 2) impregnate the sheet material with the edible fat and oil, and apply the binding preventive material to one side of the sheet material to be in contact with the food for cooking 3) impregnate the sheet material with edible fat and oil, and apply the anti-binding material to the surface of the food for cooking 4) one side of the sheet material that comes in contact with the food for cooking fat and oil and the anti-binding material 5) apply the edible fat and oil and the anti-binding agent on the surface of the food for cooking.

  6) impregnate the sheet material with the edible fat and oil and the anti-binding material, and apply the anti-binding material to one side of the sheet material to be in contact with the food for cooking; 7) the edible oil and fat and the anti-binding material Impregnate the sheet material and apply the anti-binding material to the surface of the food for cooking, 8) impregnating the sheet material with the edible oil and fat and the anti-binding material, and combining the edible oil and fat and the anti-binding material 9) apply edible oil and fat and anti-binding material to the surface of the food for cooking, while impregnating the sheet material with edible oil and fat and anti-binding material. The sheet material is impregnated with the edible oil and fat and the anti-binding material, and the edible oil and fat is applied to one side of the sheet material to be in contact with the food for cooking. 11) The sheet material is impregnated with the edible oil and the anti-binding material. Together with edible fats and oils on the surface of the food for cooking To, may be things.

  When the edible fat and oil and the binding preventive material are impregnated into the sheet material, the edible oil and the binding preventive material may be impregnated into the sheet material as it is, and after the edible fat is heated and dissolved, the binding preventive material And may be mixed to form an emulsion, which may be impregnated into a sheet material.

  As described above, since the edible fat and oil can be sufficiently supported on the porous or nonporous absorbent material serving as a packaging material for the food for cooking, the heating temperature of the surface of the food for cooking is increased by the food and fat. It is possible to impart burnt-like burnt on the surface of the food for cooking. Therefore, even if it is heating for a short time by a microwave oven, it is possible to bring about the texture like baking on the surface of the food for cooking.

  In the present invention, a calcium compound may be disposed on the surface of the food for cooking together with the binding preventive material. Examples of calcium compounds include water-soluble calcium compounds such as calcium lactate, calcium gluconate, calcium carbonate, calcium sulfate, calcium chloride and calcium phosphate. In particular, when the binding preventive material is derived from a plant, calcium lactate which binds to pectinate contained in plant cells to form calcium pectate and has viscosity is desirable.

  By disposing the calcium compound together with the anti-binding agent in this manner, the anti-binding agent is imparted with viscosity or increased in viscosity, and even if the surface of the food for cooking is not flat but has roundness, The binding prevention material will stay without flowing down from the surface of the food for cooking. In addition, proteins on the surface of the food for cooking are hardened by the calcium component, and the sheet material is easily peeled off. Therefore, binding prevention with the foodstuff for cooking and sheet material can be achieved certainly.

Further, in the present invention, it is desirable that the cooking food be seasoned with a seasoning.
The seasoning with seasoning materials is applied to food for cooking before being wrapped with heat-resistant sheet material, that is, anti-binding material is disposed on the surface of food for cooking which has been seasoned with seasoning previously. Can be wrapped with a heat-resistant sheet material. In addition, seasoning with a seasoning material is performed by using a heat-resistant sheet material impregnated or coated with a seasoning material to season the food for cooking, that is, for cooking food without seasoning. A binding preventing material may be disposed on the surface, and the sheet may be wrapped with a heat resistant sheet material impregnated or coated with a seasoning material to be seasoned.

As seasoning materials, general seasonings, such as salt, soy sauce, miso, ketchup, sauce, vinegar, and brewed liquor, are used singly or in combination of two or more.
Examples of cooking ingredients seasoned with seasonings include the above-mentioned fish species, salted and marinated marinades of beast meat such as beef, pork and chicken, Seikyo pickles, miso pickles, salmon pickles and the like.

In addition, when it is desired to generate browning such as baked on the surface of a food by cooking with a microwave oven, it is desirable to use a seasoning containing a thermosetting protein and a starch as a seasoning.
The seasoning containing this thermosetting protein and starchy material is produced, for example, by using cereals and potatoes as raw materials. Specifically, it is desirable to use a raw material containing 3% by weight or more of protein, and as such raw materials, for example, rice, wheat, barley, rye, oats, wheat, oats, hail, kneader, There may be mentioned flours such as buckwheat, corn and the like, and it is particularly desirable to use wheat flour.

  On the other hand, potato, such as potato, sweet potato, taro, yam, cassava, taro, etc. have low protein content, so soy protein, wheat protein, soy protein, milk protein, egg white, egg yolk, egg, meat, fish and shellfish Etc. It is good to add, adjust and use thermosetting proteins.

  Moreover, in the case of the protein containing fermented food which fermented and ripened the raw material in which the seasoning used for a seasoning contains protein, it can also be used as a saccharides containing seasoning which added saccharides. In addition, when producing a protein-containing fermented food, saccharides may be added and fermented and ripened to be used as a saccharide-containing seasoning material.

  The protein-containing fermented food is, for example, soy sauce, miso, fish meal, meat meal, beer, bean curd meal, kochi meal, which is fermented and matured using soybean, wheat, rice, barley, ground beans, rice, barley, etc. as raw materials. Fermented foods can be mentioned.

  Examples of sugars include sugar, fructose, glucose, sugar beet sugar, dextrin, maltose, mirin, fruit juice, etc. With seasonings, along with these sugars, sake, spices and the like are added to give a liquid And seasonings containing sugar.

  A saccharide-containing seasoning material obtained by adding saccharides to a protein-containing fermented food produces melanoidin, which is a brown pigment, by the Maillard reaction by heating. On the other hand, a saccharide-containing seasoning material obtained by adding a saccharide to a raw material containing a protein and fermenting and ripening produces a melanoidin by the Maillard reaction by fermentation and ripening.

  After coating or impregnating the sheet body with the saccharide-containing seasoning material or edible fat and oil, the sheet body is covered on a cooking food and heated in a microwave oven, the temperature of the cooking food and the sheet rises, and the cooking food As the water evaporates, the sugar-containing seasonings and edible fats and oils applied or impregnated to the sheet are eluted by heat and steam from the food for cooking and adhere to the surface of the food for cooking.

  Then, the surface temperature of the food for cooking becomes 100 ° C. or more by the oil contained in the food for cooking itself, and the edible oil and fat which is eluted from the sheet and attached to the surface of the food for cooking, the surface of the food for cooking Proteins and saccharides contained in the saccharide-containing seasoning material adhering to the above are decomposed, and the surface of the food for cooking can be burnt and burnt as if it were burnt.

  That is, by containing saccharides in a seasoning material, if heating for a short time at a food surface temperature of about 100 to 200 ° C. for 1 to 2 minutes by heating in a microwave oven, the Maillard reaction is promoted to further enhance the food surface. Thus, it becomes possible to easily carry out the baking and cooking to produce a brownish fragrant brown on the surface of the food as browned and baked in an oven or the like.

  In the invention, the seasoning may be added with coffee or caramel. Coffee and caramel are brownish and have a slightly bitter taste, and therefore, like coffee and sugars, they can be burned and burnt. It should be noted that, instead of coffee or caramel, it is also possible to add charcoal powder or squid ink to create a feeling of browning.

  In the invention, the seasoning may further contain an organic acid. As the organic acid, a fermentation-derived food, a plant-derived food, or a chemically synthesized one can be used.

  As the fermentation-derived food, for example, soy sauce, miso, sauce, mirin, vinegar, sake, wine, yogurt, cheese, pickles etc. can be mentioned. As main acids contained in these, for example, acetic acid, There are acids such as acid, lactic acid, butyric acid, malic acid, gluconic acid, citric acid and the like. Therefore, when seasonings such as soy sauce, miso, sauce, and vinegar are used as seasonings, they are already seasonings containing an organic acid.

  Further, as plant-derived foods, for example, citrus fruits such as lemon, lime, orange, orange, orange, coconut, citrus, kabosu, etc., fruits such as apple, grape, tamarind, seeds such as coffee, lemon grass etc. Herbs, rhubarb, onions, etc. are vegetable types, and the main acids contained in these are, for example, acids such as citric acid, vitamin C, malic acid, tartaric acid, acetic acid, formic acid, chlorogenic acid, succinic acid, etc. There is.

  And, those chemically synthesized include, for example, at least one or more organic acids selected from the group consisting of acetic acid, citric acid, succinic acid, malic acid, lactic acid, butyric acid and tartaric acid.

  These organic acids neutralize and decompose the components of the unpleasant fresh odor generated at the time of heating and cooking of raw meat and raw water products to turn into components that do not smell, and the raw odor generated at the time of heating and cooking in a microwave oven You will be able to cook the food comfortably without the taste. Moreover, by fixing the seasoning material containing the organic acid on the surface of the raw meat and the raw aquatic product, the raw odor of the raw meat and the raw aquatic product, in the case of the raw fish in particular, the raw odor of the skin portion is effectively effective. It will be eliminated.

  Here, soy sauce and miso are fermented using rice, wheat, beans, fish, shrimp, etc. as raw materials, for example, concentrated soy sauce, light soy sauce, white soy sauce, white soy sauce, tamari soy sauce, re-charged soy sauce, rice miso, barley miso, There are so-called "mochi" made in China, which contains rice, glutinous rice, wheat, barley, soybeans, broad beans, fish, shrimps and the like as main ingredients, and is added as a spice auxiliary material such as pepper, in addition to bean miso. Vinegar also includes grain vinegar, rice vinegar, wheat vinegar, black vinegar, and wine vinegar. Furthermore, some brewed sakes are so-called "fermented sakes" such as sake, wine, Shaoxing sake, and beer, and so-called "distilled liquors" obtained by distilling fermented sakes are not included.

  In the present invention, depending on preference, seasonings such as spice, wasabi, ginger, yam, pepper, thyme, rosemary, clove, coriander, fennel and the like may be added to the above-mentioned seasoning materials. good.

Further, in the present invention, the anti-binding material or the anti-binding material including the seasoning material can be partially disposed on the surface of the food for cooking.
Here, “partially” is, for example, in the form of stripes, nets, or spots on the upper surface of the food for cooking without being evenly distributed on the upper surface of the food for cooking.

  As described above, when the binding preventing material or the binding preventing material including the seasoning material is partially disposed on the surface of the food for cooking, although it is cooked by the microwave oven, the texture like cooking by the frying pan or net It can be assumed that the mark of.

Further, in the present invention, it is preferable that a liquid absorbing layer capable of absorbing water or oil is provided in a predetermined region including the lower surface side of the food for cooking.
As the absorbent layer, for example, those obtained by drying plant leaves such as bamboo skin, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, persimmon leaves, banana leaves, corn peel, etc .; A sheet material made of cotton, woven fabric, paper (pulp product), non-woven fabric can be mentioned. In particular, it is desirable to use a sheet-like non-woven fabric.

  Thus, as the liquid absorbent layer, the same material as the heat resistant sheet material in the present invention may be used, or the sheet material and the liquid absorbent layer may be different materials, and the liquid absorbent layer may be formed on the inner surface of the sheet material. It may be combined to overlap (spread).

  Therefore, the liquid absorbing layer absorbs moisture and oil exuded from the food for cooking and the anti-binding agent, and the food for cooking is more effectively prevented from becoming moist and the food becoming fresh odor. can do.

There is no problem in the above-described microwave oven-cooked food of the present invention even if it is subjected to freezing and then subjected to seasoning, and it is also possible to cook by the microwave oven in the frozen state.
By thus freezing the microwave oven-cooked food, even uncooked raw food can be stored for a long period of time, so that cooking can be easily performed at a desired time.

Hereinafter, an embodiment of the present invention will be described in detail.
First Embodiment
In the first embodiment, a food for cooking is first prepared by rounding 100 g of hamburger seeds, which is made according to a known method, using a combination of pork and beef in a known manner. Then, 100 g of tomatoes and 35 g of blueberries are crushed with a mixer, and 5 g of an anti-binding material prepared by adding 20 g of tomato paste and stirring is applied to the upper surface of hamburger seeds which is a prepared food for cooking. 100 g of onion is crushed with a mixer, and 20 g of tomato paste is added and stirred to prepare 1.5 g of a binding preventing material, which is coated on the lower surface of a hamburger seed and wrapped in a non-woven sheet material to make a microwave cooking food .
Then, this microwave oven-cooked food was cooked for 100 seconds in a 600 watt microwave oven.

  As a result, it was possible to peel off the sheet material without sticking to the hamburger, not to mention that the hamburger was uniformly heated and cooked to a satisfactory state. The hamburger was baked as if the upper surface was cooked with a steam oven and the lower surface was grilled with a frying pan. Moreover, the water evaporated from the food was properly exhausted, and the food surface did not have a damp feeling of being moist.

Second Embodiment
Next, in the second example, 10 g of a heated onion crushed with a mixer, 5 g of a heated tomato crushed with a mixer, and 1 g of blueberries crushed with a mixer Mix and adjust the binding prevention material. Next, spread 4 slices of pork loin meat (total 100 g) sliced to a thickness of 3 to 4 mm, apply each on both sides, then stack these 4 pieces, and further wrap in a non-woven sheet material for microwave cooking food And
Then, the microwave cooking food was cooked for 120 seconds in a 600 watt microwave oven.

  As a result, the superimposed pork loin meat could be cooked as if the surface and the superimposed surface were oven-baked. In addition, pork loin was able to be cooked with a soft texture without shrinking as when it was baked in a frying pan. In addition, the sheet material can be easily peeled off without sticking to pork loin, and the stacked porks can be peeled off neatly one by one without binding.

Third Embodiment
Next, in the third embodiment, a food for cooking prepared by rounding 100 g of hamburger seeds made of beef according to a known method is prepared. Next, hamburger serving as a food for cooking prepared beforehand with 3 g of a seasoning material prepared by adding 10 g of sauce, 10 g of ketchup and 200 g of rice bran oil to a binding prevention material prepared by crushing 50 g of blueberries and 100 g of onions with a mixer. It was applied to both the upper and lower sides of the seeds and wrapped in a sheet material made of paper to make a microwave oven cooked food.
Then, this microwave oven-cooked food was cooked for 100 seconds in a 600 watt microwave oven.

  As a result, the hamburger is also cooked to a uniform and satisfactory state, and baked as in the first embodiment, and a burnt brown burn occurs on the surface, and the cook could be cooked as if baked. . Also, as in the first embodiment, the sheet material could be easily peeled off without sticking to the hamburger.

Fourth Embodiment
Next, in the fourth embodiment, 100 g of onion is heated, 150 g of salad oil is added to the binding preventing material crushed using a mixer, and the mixture is stirred to form an emulsion, and a sheet material made of cloth is dipped in this emulsion The sheet material was impregnated with the binding preventive material and the edible fat and oil. Using this sheet material, it was wrapped with 90 g of salted salmon to make a microwave cooking food.
Then, this microwave oven-cooked food was cooked for 80 seconds in a 600-watt microwave oven.

  As a result, the salted salmon was heated to a center temperature exceeding 80 ° C., and was able to be cooked as if the whole was oven-baked. In addition, the sheet material could be easily peeled off without sticking to the salty salmon.

Fifth Embodiment
Next, in the fifth example, 50 g of tomatoes and 50 g of carrots are heated, 2 g of calcium lactate and 100 g of rapeseed oil are added to the binding preventive material crushed using a mixer, stirred to emulsify, and a sheet made of wood The material was immersed in this emulsion to impregnate the sheet material with the anti-binding material, calcium lactate and edible fat and oil. Using this sheet material, it was wrapped with 80 g of salted mackerel to make a microwave oven cooked food.
Then, this microwave oven-cooked food was cooked for 80 seconds in a 600-watt microwave oven.

  As a result, the salted mackerel formed a brownish brown on its surface, and could be cooked as if it had been completely baked in the oven. In addition, the surface of the salted mackerel, which was easily peeled off when heated, was able to be peeled off easily and cleanly without sticking to the sheet material.

Sixth Embodiment
In the sixth embodiment, 50 g of tomato paste, 10 g of instant coffee powder, and 70 g of rice bran oil are added to an anti-binding material obtained by crushing 100 g of blueberries with a mixer, and 10 g of seasoning material emulsified by stirring is used as a pig The composition was applied to both upper and lower surfaces of 150 g of loin meat and wrapped with a non-woven sheet material, and then a paper was spread under it as a liquid absorbent layer to obtain a microwave cooking food.
The microwave cooking food was then cooked for 130 seconds in a 600 watt microwave oven.

  As a result, only the portion to which the seasoning material had been applied resulted in the formation of burnt brown eyes of pork loin, and it was possible to heat and cook as if it had been baked in a frying pan. Also, the texture was soft and could be cooked. Moreover, the sheet material could be easily peeled off without sticking to the pork loin.

Seventh Embodiment
Next, in the seventh embodiment, first, a cooking material is prepared by rolling 90 g of hamburger seeds made of pork using a known method into ovals. Next, 2 g of calcium lactate and 10 g of instant coffee powder are added to a binding preventive material obtained by crushing 40 g of blueberries with a mixer and stirred, and further 60 g of olive oil is added and stirred to emulsify 10 g of a seasoning made of non-woven fabric (sheet material It apply | coated to the sheet material which consists of types, and using this sheet material, the upper and lower sides of the hamburg type which is the foodstuff for cooking prepared beforehand were wrapped up, and it was set as the microwave cooking food.
Then, this microwave oven-cooked food was cooked for 80 seconds in a 600-watt microwave oven.

  As a result, the hamburger was heated to a center temperature exceeding 80 ° C., and a brown burn occurred on the entire surface, and it could be cooked as if it was baked in a frying pan. Also, the sheet material could be easily peeled off without sticking to the hamburger.

Eighth Embodiment
In the eighth embodiment, as in the third embodiment, 40 g of onion is heated, and 50 g of soybean oil is added to the anti-binding material crushed using a mixer and stirred to form an emulsion, which is made of non-woven fabric The sheet material is immersed in the emulsion to impregnate the sheet material with the anti-binding material and the edible fat and oil. Further, as in the fifth embodiment, first, a cooking food is prepared by rolling 90 g of hamburger seeds, which has been prepared by a known method using beef, pork and chicken in a known manner, into oval shapes.

Next, 2 g of calcium lactate and 10 g of instant coffee powder are added to the binding preventive material crushed with a mixer of 40 g of blueberries and stirred, and then 60 g of corn oil is further added and stirred to prepare 2 g of a seasoning material prepared beforehand. After partially applying to the surface of hamburger type which is a food material, it is wrapped using a sheet material impregnated with a binding preventing material and an edible oil and fat prepared in advance to obtain a microwave cooking food.
Then, this microwave oven-cooked food was cooked for 80 seconds in a 600-watt microwave oven.

  As a result, in the hamburger, only the portion to which the seasoning material was applied had burnt brown eyes, and the contrast was clear in appearance and baked, and it was possible to heat and cook beautifully. Also, the sheet material could be easily peeled off without sticking to the hamburger.

Claims (13)

A processed food prepared by heating with a microwave oven comprising: a food for cooking; and a heat-resistant sheet material for wrapping the food for cooking;
A binding preventing material comprising any one or a combination of vegetables, fruits and / or seaweed finely divided or squeezed is disposed on the surface of the food for cooking. Processed food for microwave cooking.   The processed food for microwave cooking according to claim 1, wherein edible fats and oils are further disposed on the surface of the food for cooking.   The processed food for microwave cooking according to claim 1 or 2, wherein a calcium compound is disposed together with the binding preventive material.   The processed food for microwave cooking according to any one of claims 1 to 3, wherein the food for cooking is seasoned with a seasoning in advance.   The processed food for microwave cooking according to any one of claims 1 to 3, wherein the sheet material is impregnated or coated with a seasoning material for seasoning the food material for cooking. .   The processed food for microwave cooking according to claim 4 or 5, wherein the seasoning contains a thermosetting protein and a starch.   The processed food according to claim 6, wherein the seasoning further comprises a saccharide.   The processed food for microwave cooking according to any one of claims 4 to 7, wherein the seasoning material further comprises coffee.   The processed food for microwave cooking according to any one of claims 4 to 8, wherein the seasoning material further contains an organic acid.   The processed food for microwave cooking according to any one of claims 2 to 9, wherein the edible fat and oil comprises distilled spirit.   11. The electronic according to any one of claims 1 to 10, wherein the binding preventing material or the binding preventing material containing the seasoning material is partially disposed on the surface of the food for cooking. Processed food for microwave cooking.   The processed food for microwave oven cooking according to any one of claims 1 to 11, further comprising a liquid-absorbent layer in a predetermined area including the lower surface side of the food for cooking.   The processed food for microwave cooking according to any one of claims 1 to 12, wherein the cooking food wrapped with the sheet material is frozen.