JP2021164425A - Composition for microwave heating cooking - Google Patents

Abstract

To provide a composition for giving a slightly browned part to a food in microwave cooking, the composition being able to reproduce the slightly browned part nearly as with frying pan cooking and being able to be used for a wide range of foods.SOLUTION: There is provided a composition for microwave heating cooking for giving a slightly browned part to a surface of a food by applying the composition on the surface of the food and heating it with a microwave. The composition comprises caramel coloring granules and saccharide.SELECTED DRAWING: None

Description

The present invention relates to foods that are cooked using a microwave oven. More specifically, the present invention relates to a composition for imparting browning (baking) to food in cooking using a microwave oven.

In recent years, microwave cooking has been preferred over frying pan cooking for the purpose of effective use of time and reduction of washing. Frying pan cooking has the advantage of producing browning and aroma that arouse appetite when heated at high temperatures. On the other hand, microwave ovens increase and warm the kinetic energy of food, mainly water, and it is difficult to cook well above the boiling point of water, 100 ° C, depending on the food. Therefore, various measures have been studied to make it possible to imitate the browning of frying pan cooking in microwave oven cooking. For example, as shown in the patent document below, a composition containing a specific component has been proposed that can be attached to the surface of a food and can give the food a brown color when heated in a microwave oven.

Patent Document 1 describes a composition containing dairy products and sugars, which may further contain amino acids, for browning by adhering to the upper surface of cooked gratin and heating the gratin. There is. However, the composition described in Patent Document 1 has a strong flavor of dairy products, and when the dairy products are attached to foods that are not used, the taste is likely to be affected, so that the range of foods that can be used is limited.

Patent Document 2 describes (a) at least one of dairy products and food fats and oils (powdered fats and oils, etc.), (b) at least one of saccharides selected from monosaccharides and disaccharides, and (c) paprika. Contains at least one colorant selected from caramel, β-carotene, beet powder, carmine, food dyes, water-soluble annuts, turmeric and saffron, and may further contain (d) amino acids for food use. Colorants are listed. However, since the food coloring agent described in Patent Document 2 is in the form of powder, it is possible to reproduce the baking color, but it is difficult to reproduce the feeling of variation in browning as if it were baked in a frying pan.

Patent Document 3 describes a composition for cooking in a microwave oven containing granular soy sauce and sugars. However, due to the salt content derived from soy sauce, even if it is a complex with sugars, if it is sprinkled on foods to the extent that it is browned, some foods will have a salty taste, so the range of foods that can be used is limited.

Japanese Unexamined Patent Publication No. 5-304920 Japanese Unexamined Patent Publication No. 2001-218568 Japanese Unexamined Patent Publication No. 2014-147298 (Patent No. 6077319)

The present invention provides a composition for imparting browning to foods in microwave cooking, capable of reproducing browning similar to frying pan cooking, and being usable for a wide range of foods. Is the subject.

By granulating powdered caramel color and using a composition containing the caramel color granules and sugars, the present inventor can produce browning with excellent reproducibility such as color and variation (dark part and light part). We found that it can be produced on the surface of a wide range of foods without disturbing the taste of the food.

That is, the present invention includes the following matters.
[1]
A composition for browning the surface of a food by adhering it to the surface of the food and heating it in a microwave oven.
A composition for cooking in a microwave oven containing caramel color granules and sugars.
[2]
Item 2. The composition for cooking in a microwave oven according to Item 1, wherein the L value of the caramel color granules is 35.1 to 54.2.
[3]
Item 2. The composition for cooking in a microwave oven according to Item 1 or 2, wherein the caramel color granules satisfy the following conditions.
(I) The particle size of 95% or more (weight ratio) of the granules is 45 μm or more.
(Ii) The mode of the particle size of the granules is in the range of 180 to 300 μm.
[4]
Item 8. The composition for cooking in a microwave oven according to any one of Items 1 to 3, wherein the sugar is in the form of granules.
[5]
Item 4. The composition for cooking in a microwave oven according to Item 4, wherein the saccharide granules have a particle size of 95% or more (weight ratio) of 45 μm or more.
[6]
Item 8. The composition for cooking in a microwave oven according to any one of Items 1 to 5, wherein the weight ratio of the caramel color granules to the saccharide is 3: 1 to 1:10.
[7]
A product for cooking in a microwave oven, which comprises a pack in which the composition for cooking in a microwave oven according to any one of Items 1 to 6 is sealed and a food for which the composition for cooking in a microwave oven is attached to a surface. ..

INDUSTRIAL APPLICABILITY According to the present invention, various foods can be browned with high reproducibility as in frying pan cooking without disturbing the taste of the foods by microwave cooking.

FIG. 1 is a photograph of a cooked sample of bacon prepared using each of the compositions (A1), (B1) and (C1) in Example 1. FIG. 2 is a photograph of a cooked sample of bacon prepared using each of the compositions (C2) to (C7) in Example 2.

-Composition for cooking in a microwave oven-
The composition for cooking in a microwave oven of the present invention (hereinafter, may be simply referred to as "composition of the present invention") is adhered to the surface of a food and heated in a microwave oven to brown the surface of the food. It is a composition for attaching a caramel pigment granule and a sugar.

The content ratio (weight ratio) of the caramel color granules and sugars in the composition can be appropriately adjusted in consideration of the use and action effect of the composition of the present invention, for example, the texture of browning caused by heating in a microwave oven. It can be done, and it is not particularly limited. If the amount of caramel color granules is relatively large (the amount of sugar is relatively small), the amount (bulk) of the composition is small, which may make it difficult to sprinkle the food evenly or make it look bad. It becomes easy for the bitterness to come out. On the contrary, if the amount of sugar is relatively large (the amount of caramel color granules is relatively small), the sugar melted by heat may adhere to the surface of the food, resulting in a sticky texture. The content ratio of the caramel color granules and the sugar may be adjusted in consideration of such an effect. For example, the weight ratio of caramel color granules to sugars is preferably 3: 1 to 1:10.

-Caramel color granules "Caramel color granules" are prepared in the form of granules of "caramel color" which is generally powdery or liquid and is widely used in the food field. As the caramel color, various color tones and properties are available as products, and an appropriate caramel color can be selected and used. As the caramel color, any one type may be used alone, or two or more types having different color tones and properties may be used in combination.

The method for preparing the caramel color granules is not particularly limited, and general or known granules are used using a powdered caramel color, a caramel color solution prepared by dissolving the powder in water or the like, or a liquid caramel color. It can be prepared by a granulating means (granulation device, granulation method). For example, caramel color granules can be obtained by granulating with a fluidized bed granulator, an extrusion granulator, a stirring granulator, or the like, and then classifying and sizing as necessary.

The caramel color granules are preferably prepared from a caramel color solution or a liquid caramel color and consist only of the caramel color (do not contain thickeners, stabilizers, binders, etc.). Therefore, it is preferable that the granulation means can be performed without using a thickener, a stabilizer, a binder or the like.

The color tone of the caramel color granules, for example, the numerical values of each parameter of the L * a * b color system can be appropriately adjusted in consideration of the use of the composition of the present invention, the desired texture of browning, and the like, and are particularly limited. It is not something that is done. From the viewpoint that it is easy to add an appropriate color to the charcoal, it is preferable that the L value (brightness) of the caramel color granules is in an appropriate range. The L value of the caramel color granules is usually 62.0 or less, preferably 35.1 to 54.2, for example. The a value of the caramel color granules is usually 8.6 or less, preferably 3.3 to 8.6, for example. The b value of the caramel color granules is usually 23.0 or less, preferably 5.0 to 23.0, for example. The L value, a value and b value of the caramel color granules and the L value, a value and b value of the caramel color used as the raw material thereof may differ due to the influence of the treatment in the granulation step. The caramel color granules having the desired L value, a value and b value are prepared by selecting the caramel color having appropriate L value, a value and b value in consideration of the variation during granulation. be able to. The L value, a value, and b value are general (well-known and commonly used) such as using a powder color difference measuring meter (a color difference measuring meter and an attachment (powder measuring cup) for measuring powder). ) It can be measured by the method.

The size and particle size distribution of the caramel color granules, for example, the mode, median, and mean, which are indicators of the size and particle size distribution, determine the use of the composition of the present invention and the desired brown texture. It can be adjusted as appropriate in consideration, and is not particularly limited. For example, if there are many small caramel color granules, it may be difficult for the brown color to spread, and if there are many large caramel color granules, it may not be completely melted by heating in a microwave oven and it may be difficult to develop the brown color. Caramel color granules having an appropriate particle size distribution may be prepared and used in consideration. Those skilled in the art can prepare caramel color granules having a desired particle size distribution by adopting appropriate granulation means (granulation apparatus, granulation method) and conditions.

In one embodiment of the present invention, the caramel color granules preferably contain a preparation having a mode of particle size in the range of 180 to 300 μm, particularly preferably consisting only of the preparation. The preparation may further satisfy the condition that the median particle size is in the range of 125-180 μm. By including such a preferable preparation, the composition of the present invention can easily impart a highly reproducible browning to the food.

The "caramel color granules" in the present invention can be distinguished from the conventional "caramel color powder (powdered caramel color)" by the difference in the size of the granules and the powder. The caramel color granules of the present invention preferably have a particle size of 95% or more (weight ratio) of 45 μm or more.

Caramel color granules contain alone a preparation having a specific color tone and particle size distribution (consisting only of the preparation) obtained by a certain manufacturing method (raw material, manufacturing conditions, manufacturing equipment). It may be a mixture of a plurality of preparations obtained by different production methods and having different color tones and particle size distributions from each other.

The particle size distribution of the caramel color granules and the mode, median and average values can be measured by a common (well-known and conventional) method. For example, caramel color granules are classified (with a predetermined distribution width) using a plurality of sieves having a predetermined mesh size, and the weight of the granules belonging to each distribution width is measured to indicate the particle size distribution. Values and averages can be calculated. It is also possible to measure the particle size distribution, mode, median and average values using a particle size distribution measuring device capable of targeting dried granules.

-Sugars As the "sugar", generally powdered ones widely used in the food field can also be used in the present invention. Examples of such sugars include monosaccharides such as glucose and fructose; disaccharides such as sugar (sucrose), lactose and maltose; oligosaccharides, powdered water candy, dextrin (starch-degrading sugar) and the like. As the saccharide, any one type may be used alone, or two or more types may be used in combination. Among these, saccharides having a low sweetness are preferably selected from the viewpoint of having a low effect on the taste of foods, specifically, powdered starch syrup and dextrin (starch-degrading sugar) are more preferable, and dextrin (starch-decomposing sugar) is more preferable. Sugar) is particularly preferred.

In one embodiment of the present invention, the saccharide may be in the form of granules (sugar granules). By using saccharide granules, it is possible to suppress stickiness and lumps that may be seen when powdered saccharides are used. In addition, sugar granules are also used for adhesion to plastic bottles and packaging materials for individual packaging during commercialization due to static electricity (causing it to bite into the heat-sealed part) and deterioration of handleability such as powder scattering. It can be prevented by doing so.

The method for preparing saccharide granules is not particularly limited, and is a powdered saccharide or a saccharide solution prepared by dissolving it in water or the like, or a liquid saccharide (high fructose corn syrup, high fructose corn syrup, high fructose corn syrup). Common or known granulation means (granulation device, granulation) using sugar, high fructose corn syrup mixed with sugar, high fructose corn syrup mixed with sugar, high fructose corn syrup mixed with sugar, water candy and reduced water candy, honey, etc.) Method). For example, saccharide granules can be obtained by granulating with a fluidized bed granulation dryer, agitating granulation machine, or a dry granulation machine, and then classifying and sizing as necessary. In addition, granulated saccharides are also commercially available as products, and they can also be used.

The size and particle size distribution of the saccharide granules, for example, the mode, median, and mean, which are indicators thereof, are appropriately adjusted in consideration of the use and handleability of the composition of the present invention. It can be done, and it is not particularly limited. For example, the saccharide granules may have a mode of particle size in the range of 180 to 300 μm, similar to the caramel color granules described above.

The "sugar granules" in the present invention can be distinguished from the "sugar powder (powdered saccharide)" by the difference in the size of the granules and the powder. For example, the saccharide granules of the present invention have a particle size of 95% or more (weight ratio) of 45 μm or more, and “granule” of such a size is clearly different from “powder”.

If necessary, the composition of the present invention may contain components other than caramel color granules and sugars within a range (type and amount) that does not interfere with the action and effect of the present invention. Examples of such ingredients include egg white powder and egg white granules for improving texture, dried spices for seasoning and flavoring, seasonings and flavors.

In the composition of the present invention, caramel color granules, saccharides, and other components used as necessary are mixed in an appropriate blending ratio by a general or known means (method, apparatus, conditions). Can be manufactured by The mixing means is not particularly limited as long as it can uniformly mix the dried granules and powder, or the dried granules (when sugar granules are used). The mixing is preferably carried out under mild conditions so that the caramel color granules (and the sugar granules) are not crushed.

The compositions of the present invention can be adhered to and browned on the surface of various foods. The amount of adhesion to food can be appropriately adjusted according to the surface area of food while considering the content ratio of caramel color granules and sugars in the composition, and is not particularly limited. For example, bacon, sausage steak, cheese, and other highly salty foods, as well as onions, which have an original sweetness, can be browned with a natural taste.

After the composition of the present invention is attached to the surface of food, it can be browned by cooking in a microwave oven. The heating conditions (microwave oven output, time, etc.) are not particularly limited, and usually, the same conditions as in the case of cooking food without attaching the composition of the present invention can be used. In other words, the composition of the present invention is preferably one capable of imparting browning to the food surface under the same heating conditions as before.

The composition of the present invention may be commercialized independently, for example, by filling it in a plastic bottle, or it may be packed into a sealed pack (individually packaged) as described below, and then the food to be adhered to the surface. It may be commercialized together with.

-Microwave cooking products-
The microwave oven cooking product of the present invention (hereinafter, may be simply referred to as "the product of the present invention") is a pack (individual packaging) in which the above-mentioned microwave oven cooking composition of the present invention is sealed. , Foods to which the composition for cooking in a microwave oven is attached to the surface.

The foods contained in the product of the present invention are not particularly limited, and various foods that are preferably browned in microwave cooking can be selected. Such foods include, for example, bacon, sausage steaks, pizzas, dumplings.

For technical matters not specifically specified in the present specification, those skilled in the art will be familiar with conventional general technical matters in the technical field related to foods such as microwave oven cooking products and granular foods or additives. Matters or known technical matters can be applied as appropriate, whereby the present invention can be carried out based on the matters described in the present specification.

[Caramel color granule preparation]
Caramel color granule preparations (A), (B) and (C) having the following properties were prepared. These granule preparations were prepared by using a common caramel color powder (L value 54.2, a value 8.5, b value 22.9) and changing only the particle size distribution. The granule preparation also had an L value of 35.7, an a value of 3.3, and a b value of 5.5 (average values measured a plurality of times). Moreover, it was confirmed that the particle size of 95% or more (weight ratio) of each of the preparations was 45 μm or more.
Caramel color granule preparation (A): Mode of particle size 125-180 μm, median particle size 125-180 μm, average particle size: 173 μm
Caramel color granule preparation (B): Mode of particle size 90-125 μm, median particle size 90-125 μm, average particle size: 129 μm
Caramel color granule preparation (C): Mode of particle size 180-300 μm, median particle size 125-180 μm, average particle size: 185 μm

The particle sizes of the caramel color granule preparations (A), (B) and (C) were measured as follows. A constant weight of the preparation was sieved, sorted by eye size, and a particle size distribution was created from the weight ratio. The particle size with the highest ratio in the particle size distribution is the mode, the median particle size including 50% when the weight ratio is calculated, and the weight ratio to the average value of each particle size distribution width. And the total divided by 100 was taken as the average value.

The L, a and b values of the caramel color granule preparations (A), (B) and (C) are the color difference measurement system "CR-410" (Konica Minolta Co., Ltd.) and the powder measurement cup CR-A50. (Konica Minolta Co., Ltd.) was used, and the measurement was performed according to the procedure of the device.

[Example 1]
(1-1) Preparation of composition for cooking in a microwave oven Caramel color granule preparations (A), (B) and (C) and dextrin (Paindex 2 # AG, Matsutani Chemical Industry Co., Ltd.) Three compositions (A1), (B1) and (C1) were prepared by hand mixing at a weight ratio of 1: 1. It was confirmed that dextrin (Paindex 2 # AG, Matsutani Chemical Industry Co., Ltd.) was granular and had a particle size of 95% or more (weight ratio) of 45 μm or more.

(1-2) Preparation and evaluation of cooking sample Using the compositions (A1), (B1) and (C1) obtained in the above (1-1) as specimens, bacon and sausage steak were prepared by the following procedure. A cooking sample was prepared.
Bacon: 0.07 g of the sample was sprinkled on one 4 cm × 10 cm square (about 10 g) product, and cooked in a microwave oven at 600 W for 30 seconds.
Sausage steak: 0.15 g of a sample was sprinkled on one circular (about 50 g) product having a diameter of 8 cm, and cooked at 600 W for 40 seconds in a microwave oven.

Seven panelists were asked to visually confirm each of the prepared cooking samples and evaluate the appearance on a scale of 1 to 5 (the better the score, the closer to 5), and the average score of the 7 subjects was calculated. In addition, seven panelists were also asked to compare the three bacon cooking samples and the three sausage steak cooking samples, and to select each cooking sample having the most preferable appearance.

The results are shown in the table below. In all of the three bacon cooking samples and the three sausage steak cooking samples, there were appropriate shades and variations, and it was possible to impart a certain degree of reproducibility to the browning of frying pan cooking (see FIG. 1). ). For bacon, the composition (C1) using the caramel color granule preparation (C) was used, and for sausage steak, the composition using the caramel color granule preparations (A) and (C) (C). It was found that A1) and (C1) can impart a more favorable browning than other compositions.

[Example 2]
(2-1) Preparation of composition for microwave cooking The weight ratio of the caramel color granule preparation (C) obtained in Preparation Example 1 and dextrin (Paindex 2 # AG, Matsutani Chemical Industry Co., Ltd.) Was mixed in a ratio of 4: 1 to 1:10 as shown in the table below to prepare six compositions (C2) to (C7). The composition (C4) having a mixing ratio of 1: 1 is practically the same as the composition (C1) of Example 1.

(2-2) Preparation and evaluation of cooking sample Using the compositions (C2) to (C7) obtained in (2-1) above as test samples, bacon was prepared in the same procedure as in (1-2) above. Cooking samples were prepared and their appearance was evaluated.

The results are shown in the table below. There were some points to be noted in the cooking samples using the compositions (C2), (C6) and (C7), but in all the cooking samples including them, there was a certain degree to the browning of frying pan cooking. It was possible to impart a browning having the reproducibility of (see FIG. 2).

Claims (7)

A composition for browning the surface of a food by adhering it to the surface of the food and heating it in a microwave oven.
A composition for cooking in a microwave oven containing caramel color granules and sugars. The composition for microwave cooking according to claim 1, wherein the L value of the caramel color granules is 35.1 to 54.2. The composition for microwave cooking according to claim 1 or 2, wherein the caramel color granules satisfy the following conditions.
(I) The particle size of 95% or more (weight ratio) of the granules is 45 μm or more.
(Ii) The mode of the particle size of the granules is in the range of 180 to 300 μm. The composition for cooking in a microwave oven according to any one of claims 1 to 3, wherein the sugar is in the form of granules. The composition for microwave cooking according to claim 4, wherein the saccharide granules have a particle size of 95% or more (weight ratio) of 45 μm or more. The composition for microwave cooking according to any one of claims 1 to 5, wherein the weight ratio of the caramel color granules to the saccharide is 3: 1 to 1:10. For microwave oven cooking, which comprises a pack in which the composition for microwave oven cooking according to any one of claims 1 to 6 is sealed and a food for which the composition for microwave oven cooking is adhered to a surface. product.

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