JP2023181959A - Uneven-heating inhibitor in microwave, method for inhibiting uneven-heating of food and method for producing chilled foods - Google Patents

Abstract

To provide an uneven-heating inhibitor for inhibiting uneven-heating of food in a microwave, to provide a method for inhibiting uneven-heating of food in a microwave and to provide a method for producing chilled foods processed for inhibiting uneven heating in a microwave.SOLUTION: The uneven-heating inhibitor is for inhibiting uneven-heating of food which occurs when food is heated in a microwave. The uneven-heating inhibitor contains an oily component, in which oil and fat and an emulsifier are contained, and a polysaccharide thickener, and the uneven-heating inhibitor is used as an emulsion with a viscosity of 100-13500 mPa s (25°C) or an emulsion with a viscosity of 100-13500 mPa s (25°C) after hydration. The oily component contains 20-80 wt.% of oil and fat and 10-80 wt.% of emulsifier, and HLB of the emulsifier preferably should be 3-10.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an oven burn prevention agent, a method for preventing microwave burn on foods, and a method for manufacturing frozen foods.

BACKGROUND ART In order to reduce cooking work at restaurants and at home, cooked foods are increasingly being distributed and stored in frozen, chilled, or refrigerated formats, heated in microwave ovens, and served as meals. In particular, the number of frozen foods that have a long shelf life is increasing from the perspective of food loss.

When these frozen foods, chilled foods, and refrigerated foods are heated in a microwave oven, "microwave burn" occurs. "Microwave burn" refers to drying, burning, and uneven heating due to partial overheating of food. Since "microwave burn" impairs the appearance and texture of foods, a composition containing water, oil, polyhydric alcohol, and an emulsifier for preventing microwave burn has been proposed (Patent Document 1). Emulsions can reduce costs by using a large amount of water, but in the method of Patent Document 1, resistance to freezer burn is insufficient when the water content exceeds 83% by mass based on the total amount of the composition. Therefore, it could not be used in areas with high moisture content.

Japanese Patent Application Publication No. 2016-2024

An object of the present invention is to provide a microwave oven burn prevention agent that prevents microwave burns of foods. Another object of the present invention is to provide a method for preventing food from being burnt in the microwave. Another object of the present invention is to provide a method for producing frozen foods that prevents microwave burns.

As a result of extensive studies, the present inventors have discovered that microwave burn can be suppressed by using a specific emulsion as a microwave burn preventive agent, and have found that the above problems can be solved, and have developed the present invention. Completed.

That is, the present invention provides the following [1] to [7].
[1] A microwave burn prevention agent for preventing microwave burn of food caused by heating in a microwave oven,
The oven burn prevention agent contains an oily component containing oil and fat and an emulsifier, and a thickening polysaccharide,
The oven burn prevention agent is used as an emulsion having a viscosity of 100 to 13,500 mPa·s (25°C), or as an emulsion having a viscosity of 100 to 13,500 mPa·s (25°C) after adding water.
Microwave burn prevention agent.
[2] The oil component contains 20 to 80% by mass of oil and fat and 10 to 80% by mass of emulsifier,
The oven burn prevention agent according to [1], wherein the emulsifier has an HLB of 3 to 10.
[3] The oil and fat contains 30% by mass or more of linear saturated fatty acids having 8 to 10 carbon atoms among the constituent fatty acids of the oil and fat,
The emulsifier is one or two selected from glycerin monofatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, propylene glycol fatty acid ester, and lecithin. The above emulsifier is
The oven burn prevention agent according to [1], wherein the thickening polysaccharide is one or more selected from xanthan gum and galactomannan.
[4] The mass ratio of the oily component to the thickening polysaccharide in the oven burn prevention agent is oily component:thickening polysaccharide = 300:1 to 3:1.
and/or the polysaccharide thickener in the emulsion is 0.01 to 2.5% by mass,
and/or in the emulsifier in the oily component, 60% by mass or more of the constituent fatty acids of the emulsifier are unsaturated fatty acids;
[1] Microwave burn prevention agent.
[5] The microwave burn prevention agent of [1], wherein the food is a frozen food.
[6] A method for preventing microwave burn of food by microwave heating, comprising:
Applying an emulsion having a viscosity of 100 to 13500 mPa·s (25°C) to the surface of the food before heating it in a microwave oven,
The emulsion is an emulsion obtained by adding the oven burn prevention agent according to any one of [1] to [5] or a microwave oven burn prevention agent,
Apply so that the total amount of fats and oils, emulsifiers, and thickening polysaccharides in the emulsion is 0.08 to 3 parts by mass per 100 parts by mass of the food.
How to prevent food from getting burnt in the microwave.
[7] A method for producing frozen food that is heated and eaten in a microwave oven,
applying an emulsion having a viscosity of 100 to 13500 mPa·s (25°C) to the surface of the food before heating in a microwave oven;
then the step of freezing the food;
The emulsion is an emulsion obtained by adding the oven burn prevention agent according to any one of [1] to [5] or a microwave oven burn prevention agent,
Apply so that the total amount of fats and oils, emulsifiers, and thickening polysaccharides in the emulsion is 0.08 to 3 parts by mass per 100 parts by mass of the food.
Frozen food manufacturing method.

According to the present invention, it is possible to prevent microwave burnt food products due to microwave heating. In particular, the occurrence of microwave burn can be more effectively suppressed for foods that are heated in a large amount by microwave heating, such as frozen foods.

Hereinafter, the present invention will be illustrated and explained in detail. Note that in the embodiments of the present invention, A (numerical value) to B (numeric value) mean greater than or equal to A and less than or equal to B. Moreover, the preferred embodiments and more preferred embodiments illustrated below can be used in combination with each other as appropriate, regardless of the expressions such as "preferable" and "more preferable". Moreover, the description of numerical ranges is an illustration, and ranges in which the upper and lower limits of each range and the numerical values of the examples are appropriately combined can also be preferably used. Furthermore, terms such as "contains" or "includes" may be read as "consist essentially of" or "consist only of."

[Microwave burn prevention agent]
The oven burn preventive agent of the present invention is a microwave burn preventive agent for preventing microwave burns of foods caused by heating in a microwave oven, wherein the microwave burn preventive agent contains an oily component containing oil and fat and an emulsifier, and a thickening agent. Containing a polysaccharide, the oven burn preventive agent is used as an emulsion having a viscosity of 100 to 13,500 mPa·s (25°C), or as an emulsion having a viscosity of 100 to 13,500 mPa·s (25°C) after adding water. It is something.

<Emulsion>
The microwave oven burn inhibitor of the present invention is used in the form of an emulsion of the microwave oven burn inhibitor itself, or as an emulsion after being emulsified. When used in an emulsified form, the microwave burn preventive agent is mixed with water to form an emulsion. The emulsion is not particularly limited, but may include an oil-in-water (O/W) emulsion, a water-in-oil (W/O) emulsion, a W/O/W emulsion, etc. are preferred, and oil-in-water emulsions are preferred.

By containing the polysaccharide thickener, the microwave burn preventive agent of the present invention has a higher viscosity of the emulsion than one that does not contain the polysaccharide thickener. The increased viscosity of the emulsion has the effect of preventing food from being burnt in the microwave. However, if the viscosity is too high, workability and food coating properties will be poor. Therefore, the microwave oven burn inhibitor of the present invention is an emulsion having a viscosity of 100 to 13,500 mPa・s (25°C), or the microwave oven burn inhibitor of the present invention is obtained by adding water to the microwave oven burn inhibitor. The viscosity of the emulsion is 100 to 13,500 mPa·s (25°C). Note that the microwave burn preventive agent before adding water may be in a substantially water-free state (no water phase) or in an emulsified state containing water. Addition of water results in emulsification and/or dilution with water. Therefore, a microwave burn preventive agent that does not substantially contain water becomes an emulsion by adding water. The emulsified microwave burn prevention agent is diluted by adding water, and the viscosity of the emulsion is reduced. In addition, the microwave oven burn preventive agent is an emulsion with a viscosity of 100 to 10,000 mPa・s (25°C), or an emulsion obtained by adding water to the microwave burn inhibitor must have a viscosity of 100 to 10,000 mPa・s (25℃). is preferred. The microwave burn preventive agent is an emulsion having a viscosity of 100 to 9000 mPa・s (25°C), or an emulsion obtained by adding water to the microwave burn preventive agent, which has a viscosity of 100 to 9000 mPa・s (25°C). preferable. The microwave burn preventive agent is an emulsion having a viscosity of 400 to 5000 mPa・s (25°C), or an emulsion obtained by adding water to the microwave burn preventive agent, which has a viscosity of 400 to 5000 mPa・s (25°C). preferable. The most suitable microwave oven burn preventive agent is an emulsion with a viscosity of 1000 to 2000 mPa・s (25°C), or an emulsion obtained by adding water to the microwave burn preventive agent. preferable.

In the present invention, the viscosity can be measured in accordance with the Standard Oil and Fat Analysis Test Method (2.2.10.5-2013 Viscosity (Brookfield method) established by the Japan Oil Chemists' Society. For example, BM type viscosity Using a meter, the viscosity 1 minute after the start of rotation can be used.

<Oils and fats>
The oven burn prevention agent of the present invention contains an oily component, and the oily component contains oil and fat. As the oil and fat, animal and vegetable oils, oils and fats synthesized from glycerin and fatty acids, fractionated oils thereof, transesterified oils, hydrogenated oils, etc. can be used alone or in combination.
Examples of animal and vegetable oils include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, flaxseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, Examples include coconut oil, palm oil, and palm kernel oil.
Examples of fats and oils synthesized from glycerin and fatty acids include fats and oils containing linear saturated fatty acids having 8 to 10 carbon atoms, such as medium-chain fatty acid triglycerides (MCT).
Examples of the fractionated oil include fractionated oils of palm oil such as palm olein, palm super olein, palm stearin, and palm midfraction.
As the transesterified oil, transesterified oil of palm oil or fractionated oil of palm oil and other liquid fats and oils, or transesterified oil of MCT and vegetable oil, etc. can be used.
Examples of hydrogenated oils include hydrogenated oils such as animal and vegetable oils and fractionated oils of animal and vegetable oils, as well as hydrogenated oils such as transesterified oils.

The fats and oils used in the present invention preferably have fluidity at 30° C., since those that lose fluidity at room temperature need to be dissolved by heating when applied to the surface of foods. Even if part of the raw material fat is solid at 30° C., it can be suitably used as long as it has fluidity as a whole when used in combination with other raw material fats and oils. Fats and oils that are fluid at 20°C are more preferred, and fats and oils that are liquid at 20°C are even more preferred. In particular, oils and fats containing straight chain saturated fatty acids with 8 to 10 carbon atoms, rapeseed oil, palm olein, etc. , mixtures thereof, etc. can be suitably used. Particularly, fats and oils in which 30% by mass or more of the constituent fatty acids of the fats and oils are linear saturated fatty acids having 8 to 10 carbon atoms are preferred because they have a good microwave burn prevention effect. It is more preferable that 50 to 100% by mass of the constituent fatty acids of the fat and oil are linear saturated fatty acids having 8 to 10 carbon atoms, and 80 to 100% by mass is linear saturated fatty acids having 8 to 10 carbon atoms. Fats and oils are more preferred. Examples of linear saturated fatty acids having 8 to 10 carbon atoms include caprylic acid and capric acid.

The oven burn prevention agent of the present invention preferably contains 20 to 80% by mass of fats and oils in the oily component. The microwave oven burn preventive agent of the present invention is used as an emulsion or in the form of water, and when the oil component contains 20 to 80% by mass of oil and fat, sufficient emulsification can be achieved with the amount of the emulsifier described below. Can be done. Furthermore, by containing the same range of fats and oils, along with the emulsifier and polysaccharide thickener described below, the oven burn prevention property will be within an acceptable range. The amount of oil and fat in the oily component is more preferably 30 to 70% by mass, even more preferably 40 to 60% by mass, and even more preferably 45 to 55% by mass.

<Emulsifier>
The oven burn prevention agent of the present invention contains an emulsifier in the oily component. As the emulsifier, glycerin monofatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin, etc. can be used.

The emulsifier preferably has an HLB of 3 to 10 in order to improve the microwave oven resistance of the food. Furthermore, emulsifiers with HLB of 3 to 10 also have an emulsifying function, and in the present invention, the emulsifier can be used to form an emulsion. In order to emulsify particularly efficiently, the HLB of the emulsifier is preferably 6 to 10, more preferably 6 to 8.

HLB is an abbreviation for Hydrophile-Lipophile Balance, and is an indicator of whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the atlas method is used to calculate the HLB value. The calculation method of the Atlas method is
HLB=20×(1-S/A)
S: saponification value
A: A method of calculating the HLB value from the neutralization value of the fatty acid in the ester. In this calculation method, the HLB value is calculated as an arithmetic mean.

In the present invention, the oven burn prevention agent preferably contains 10 to 80% by mass of an emulsifier in the oil component. Within this range, sufficient emulsification can be achieved in combination with the above-mentioned fats and oils. The content of the emulsifier is more preferably 10 to 60% by mass, even more preferably 20 to 55% by mass, even more preferably 30 to 50% by mass, in the oily component. Most preferably, the content is 35 to 45% by mass.

In addition, in order to prevent the emulsifier contained in the oily component from solidifying at low temperatures, it is preferable that 60% by mass or more of the constituent fatty acids be unsaturated fatty acids. It is more preferred that 70 to 100% by mass of the constituent fatty acids be unsaturated fatty acids, and even more preferably 80 to 98% by mass of the constituent fatty acids be unsaturated fatty acids. Further, as the unsaturated fatty acid, a linear unsaturated fatty acid having 16 to 22 carbon atoms can be used. The unsaturated fatty acids are preferably one or more unsaturated fatty acids selected from oleic acid, linoleic acid, linolenic acid, and erucic acid. Particularly preferably, 65 to 90% by weight of the constituent fatty acids are oleic acid. Fatty acids other than unsaturated fatty acids in the emulsifier are saturated fatty acids. The saturated fatty acid is preferably a linear saturated fatty acid having 6 to 22 carbon atoms, more preferably a linear saturated fatty acid having 16 to 22 carbon atoms, and one or more selected from palmitic acid, stearic acid, and behenic acid are used. It is even more preferable.

The emulsifier used is preferably diglycerin monofatty acid ester and/or triglycerin monofatty acid ester. This emulsifier not only prevents foods from being burnt in the microwave, but also has a high ability to emulsify fats and oils. Therefore, it can be used alone or together with other emulsifiers. For example, as the diglycerin monofatty acid ester, a diglycerin fatty acid ester produced by esterifying diglycerin and a fatty acid can be used. As diglycerin monofatty acid ester and/or triglycerin monofatty acid ester, it is preferable to use one obtained by distilling the reactant to increase the purity of the monoester, but it is also possible to use one containing diester or triester as an impurity. good.

In the present invention, the oven burn prevention agent preferably contains 10 to 60% by mass of diglycerin monofatty acid ester and/or triglycerin monofatty acid ester in the oily component. If the blending amount is 10% by mass or more, sufficient emulsification can be achieved, and by suppressing the blending amount to 60% by mass or less, there is room for blending other emulsifiers, and synergistic effects with other emulsifiers are expected. can. The content of diglycerin monofatty acid ester and/or triglycerin monofatty acid ester is more preferably 20 to 55% by mass in the oily component, and even more preferably 30 to 50% by mass in the oily component. More preferably, the amount is 35 to 45% by weight in the oily component.

In the present invention, the oven burn preventive agent may contain one or more emulsifiers selected from polyglycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin whose average degree of polymerization of polyglycerin is 4 or more. is preferred. These emulsifiers can also be used alone, but when used simultaneously with the diglycerin monofatty acid ester and/or triglycerin monofatty acid ester described above, they have the effect of further improving the microwave burn resistance of foods. The content of one or more emulsifiers selected from polyglycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin having an average degree of polymerization of polyglycerin of 4 or more is 0 to 40% in the oil-based component. It is preferably 5-30% by weight, even more preferably 5-20% by weight, even more preferably 5-15% by weight.

A polyglycerin fatty acid ester having an average degree of polymerization of polyglycerin of 4 or more is synthesized by esterifying polyglycerin and a fatty acid. Polyglycerin used as a raw material for polyglycerin fatty acid ester is generally obtained by dehydrating and condensing glycerin at high temperature in the presence of an alkaline catalyst such as caustic soda, followed by distillation, deodorization, and decolorization as necessary. Polyglycerin, which is a raw material for these polyglycerin fatty acid esters, is also called reactive polyglycerin, and is a mixture of polyglycerins with different degrees of polymerization, and has a wide distribution of degrees of polymerization. Polyglycerol fatty acid esters having a degree of polymerization of 4 or higher are generally difficult to isolate, so a mixture of polyglycerol fatty acid esters having various degrees of polymerization is allowed.

In the present invention, the average degree of polymerization indicates the degree of polymerization of polyglycerin constituting the polyglycerin fatty acid ester. The average degree of polymerization here is a value calculated from the hydroxyl value of polyglycerin, which is a raw material for polyglycerin fatty acid ester. For example, the average degree of polymerization ( n) can be derived.
(Formula 1) Molecular weight = 74n + 18
(Formula 2) Hydroxyl value = 56110 (n+2)/molecular weight

General polyglycerin is classified into tetraglycerin (average degree of polymerization 4), hexaglycerin (average degree of polymerization 6), decaglycerin ( It is sold under the name of average degree of polymerization 10). Therefore, the average degree of polymerization is a calculated value, and may show a value different from the actual degree of polymerization.

The average degree of polymerization of the polyglycerin moiety of the polyglycerin fatty acid ester is more preferably 4 to 12, even more preferably 4 to 10, even more preferably 6 to 8.

The organic acid constituting the organic acid monoglyceride is not particularly limited, but citric acid, succinic acid, acetic acid, tartaric acid, butyric acid, etc. can be suitably used. In particular, citric acid is preferable because it has a high microwave burn prevention effect.

Propylene glycol fatty acid ester is obtained by esterifying propylene glycol and fatty acid, and those with HLB 3 to 10 can be preferably used.

As the lecithin, egg yolk lecithin or plant-derived lecithin can be used, and it is preferable to use plant-derived lecithin. Raw materials for lecithin derived from plants include crude oil obtained by compressing and/or extracting oil seeds such as soybeans, rapeseed, corn, sunflower, safflower, sesame, and flaxseed, and precipitating by blowing water or steam into the crude oil. Specified from the soapstock obtained as a product, crude lecithin obtained by drying the separated soapstock, lecithin obtained by removing neutral oils and fats from the crude lecithin by a known method such as solvent fractionation, and further from the mixed lecithin. Concentrated or highly purified lecithin obtained by concentrating and fractionating phospholipids can be used. In the present invention, lecithin obtained by desugarizing such raw materials is preferable from the viewpoint of suppressing coloring.

In addition, in the present invention, the lecithin in the emulsifier can be an acetone insoluble matter measured by "Standard Oil and Fat Analysis Test Method 4.3.1-2013 Acetone Insoluble Matter" established by the Japan Oil Chemists' Society. Since the same measurement method is not suitable for measuring 5% by mass or less of acetone insoluble matter, the phosphorus content can be measured and converted to the lecithin content. For example, the phosphorus content of a starch-containing food loosening agent that contains phosphorus is determined by optical emission spectrometry (ICP emission spectrometer) using high-frequency inductively coupled plasma (ICP) as a light source, and the ratio of the atomic weight of phosphorus to the molecular weight of lecithin is determined. is approximately 1:25, so the phosphorus content may be calculated by multiplying it by 25.

<Thickening polysaccharide>
The oven burn prevention agent of the present invention contains a polysaccharide thickener. Polysaccharide thickeners are water-soluble polymeric substances that exhibit viscosity or gel when dissolved in water, such as xanthan gum, galactomannan, tamarind seed gum, carrageenan, agar, pectin, Examples include gum arabic, pullulan, soybean polysaccharide, and one or more of these thickening polysaccharides can be used. Preferably, one or more selected from xanthan gum and galactomannan. Further, as the galactomannan, guar gum and locust bean gum are preferable.

In the present invention, the microwave oven burn preventive agent is used as an emulsion or an emulsion obtained by adding water, and the increased viscosity of the emulsion has the effect of preventing microwave burns on foods. Therefore, in the present invention, a polysaccharide thickener is blended. The mass ratio of the oily component to the thickening polysaccharide in the oven burn prevention agent is preferably oily component:thickening polysaccharide=300:1 to 3:1. And/or the content of polysaccharide thickener in the emulsion is preferably 0.01 to 2.5% by mass. Within this range, a certain increase in the viscosity of the emulsion can be expected, which further enhances the effect of preventing foods from being burnt in the microwave. The mass ratio of the oily component and the thickening polysaccharide in the microwave burn prevention agent is preferably oily component: thickening polysaccharide = 200:1 to 3:1, and oily component: thickening polysaccharide = 160:1 to 3: 1 is more preferred. The content of polysaccharide thickener in the emulsion is more preferably 0.05 to 2.0% by mass, and the content of polysaccharide thickener in the emulsion is preferably 0.1 to 1.0% by mass. More preferred.

<Water>
The oven burn prevention agent of the present invention is used as an emulsion or as an emulsion with water added to a viscosity of 100 to 13,500 mPa·s (25° C.). Therefore, the microwave burn prevention agent may contain water. The water content in the oven burn prevention agent is preferably 0 to 99.8% by mass. When the oven burn prevention agent is an emulsion, the water content is preferably 50 to 99.8% by mass, more preferably 84 to 99.5% by mass, and even more preferably 85 to 99.5% by mass.
Further, for an emulsion having a viscosity of 100 to 13,500 mPa·s (25°C), the water content is preferably 50 to 99.8% by mass, more preferably 84 to 99.5% by mass, and more preferably 85 to 99. 5% by mass is more preferred.

<Other ingredients>
In addition to the above-mentioned components, the microwave oven burn preventive agent of the present invention may also contain raw materials that are commonly blended into microwave oven burn inhibitors. Specifically, for example, ethanol, pH adjusters, seasonings, colorants, fragrances, antioxidants, sugars, polyhydric alcohols, stabilizers, emulsifiers, etc. can be used. Note that polyhydric alcohols include glycerin, sorbitol, reduced starch syrup, and the like, and do not include polysaccharide thickeners. The amount of these components can be any amount as long as it does not impair the effects of the present invention, but for example, they can be contained in the oven burn prevention agent in an amount of 10% by mass or less, preferably 3% by mass or less, It can be contained more preferably in an amount of 0 to 3% by mass, and even more preferably in an amount of 0 to 1% by mass. Moreover, since polyhydric alcohols and ethanol change the physical properties of an aqueous solution, when the amount of water in the emulsion is small, it is preferable that the content in the emulsion is small. For example, when the amount of water in the emulsion is 83% by mass or less, the content of polyhydric alcohol and ethanol is less than 3% by mass, more preferably 0 to 2% by mass, and even more preferably 0 to 1% by mass. %, and most preferably not.

<Food>
The oven burn prevention agent of the present invention is used for foods, and foods include frozen foods and refrigerated/chilled foods. Frozen foods can be thawed and/or heated in a microwave, and refrigerated/chilled foods can be eaten after being heated in a microwave.
These foods include starch-containing foods, vegetables, fish, crustaceans, meat, and the like. Examples of starch-containing foods include noodles such as soba, udon, Chinese noodles, and pasta, rice such as rice, fried rice, curry rice, and rice bowls, and processed noodle products such as gyoza.
Microwave burn prevention agents can be used as emulsions having a viscosity of 50 to 13,500 mPa·s (25° C.) and applied to the surfaces of these foods. The amount of oven scorch preventive agent applied to the food surface is preferably 0.1 to 7 parts by mass as an emulsion, and preferably 0.2 to 5.0 parts by mass, per 100 parts by mass of the food. It is more preferable to apply it to the food surface so that the

[How to prevent food from being burnt in the microwave]
The method of preventing microwave burn on foods of the present invention is to use the above-mentioned microwave burn preventive agent and apply it to the surface of the food. That is, the method of preventing microwave burn of foods of the present invention is a method of preventing microwave burns of foods by microwave heating, in which an emulsion having a viscosity of 100 to 13,500 mPa·s (25°C) is heated before heating in a microwave oven. The emulsion is applied to the surface of a food product, and the emulsion is the above-mentioned oven burn prevention agent or an emulsion obtained by adding a microwave oven burn prevention agent, and the total amount of oil, fat, emulsifier, and polysaccharide thickener in the emulsion is the same as that of the food product. It is characterized by being 0.08 to 3 parts by mass per 100 parts by mass.

In addition, in the method for preventing microwave burn of food according to the present invention, after emulsifying to form an emulsion having a viscosity of more than 100 mPa・s (25°C), water is added with mixing to form an emulsion of 100 to 13500 mPa・s (25°C). The emulsion, reduced to a viscosity of , may be applied to foods.

In the present invention, in order to exhibit the microwave burn prevention effect, a certain amount of the emulsion, particularly components other than water in the emulsion, are required. Therefore, the emulsion is applied to the surface of the food so that the total amount of fat, oil, emulsifier, and polysaccharide thickener is 0.08 to 3 parts by mass per 100 parts by mass of the food. The total amount of fats and oils, emulsifiers, and thickening polysaccharides in the emulsion is preferably 0.3 to 3 parts by mass, more preferably 0.45 to 2.5 parts by mass, based on 100 parts by mass of the food. The amount is preferably 0.5 to 1.5 parts by weight, more preferably 0.7 to 1.2 parts by weight.

Details of the microwave oven burn preventive agent used in the method for preventing microwave burns of foods of the present invention and the obtained food are as described in the above section [Microwave burn inhibitor]. Methods for applying the oven scorch preventive agent to the surface of foods are not particularly limited, and include methods such as dipping, spraying, and dressing. Further, the application to the food surface may be performed before, during or after cooking the food, and may be applied multiple times. In addition, when the food is a frozen food, the application to the surface of the food may be carried out before, during or after freezing, and may be carried out multiple times, but preferably before freezing.

[Frozen food manufacturing method]
The method for producing a frozen food according to the present invention involves producing a frozen food using the above-described method for preventing oven burnt food. That is, the method for producing a frozen food of the present invention is a method for producing a frozen food that is eaten by heating in a microwave oven. The emulsion includes the step of first applying it to the surface of the food, and then the step of freezing the food, wherein the emulsion is the above-mentioned microwave burn prevention agent or an emulsion obtained by adding the microwave burn prevention agent, and the emulsion contains oils and fats in the emulsion. It is characterized in that the total amount of the emulsifier and polysaccharide thickener is 0.08 to 3 parts by mass per 100 parts by mass of the food. The details are as described in the above-mentioned [Microwave burn prevention agent] and [Method for preventing microwave burn of food].

Next, the present invention will be explained in more detail by giving Examples and Comparative Examples, but the present invention is not limited thereto. Also. In the following, "%" indicates mass % unless otherwise specified.

[Microwave burn prevention agent: Reference example 1, comparative examples 2 to 5]
Microwave burn prevention agents were prepared using the formulations shown in Tables 1 to 3. The oils and fats, emulsifiers, and thickening polysaccharides used are as follows.
MCT (medium-chain fatty acid triglyceride: manufactured by Nisshin Oillio Group Co., Ltd.: Constituent fatty acids: 60% caprylic acid, 40% capric acid),
Rapeseed oil (refined canola oil, product name “Nissin Canola Oil”: manufactured by Nisshin Oilli Group Co., Ltd.)
Diglycerin monooleate ester (manufactured by Riken Vitamin Co., Ltd., product name "Poem DO-100V": HLB7.3)
Decaglycerin pentaoleate (manufactured by Taiyo Kagaku Co., Ltd., product name "Sunsoft Q-175S": HLB7)
Xanthan gum (manufactured by Taiyo Kagaku Co., Ltd., product name “Neosoft XR”)
Guar gum (Unitech Foods Co., Ltd. product name “VIDOGUM GHK175”)

In Reference Example 1, water was used as a sample.

In Comparative Examples 1 to 3, samples mixed according to the formulations shown in Table 1 were used.

In Comparative Example 4, oil and fat and an oily component of an emulsifier were mixed in the formulation shown in Table 1. The oily component was further mixed with water to form an emulsion, and a sample was obtained.

In Comparative Example 5 and Examples 1 to 15, the oils and fats as oil components and the emulsifier were mixed in the formulations shown in Tables 1 to 3. Further, a thickening polysaccharide was dispersed in the oily component, and then mixed with water to form an emulsion to obtain a sample.

[viscosity]
The viscosity of each sample at 25°C was measured 1 minute after the start of rotation using a Brookfield viscometer (BM type viscometer, manufactured by Toki Sangyo Co., Ltd., trade name "VISCOMETER TVB-15"). .

[Microwave performance]
(Microwave heating of udon)
Commercially available frozen udon noodles (manufactured by Table Mark Co., Ltd.) were thawed in boiling water for 1 minute, cooled with cold water, and drained. Samples were added to the obtained udon noodles in the amounts shown in Tables 1 to 3, mixed, and applied to the surface of the udon noodles. Tables 1 to 3 show the amount of sample applied (parts by mass) and the total amount (parts by mass) of fats and oils, emulsifiers, and polysaccharide thickeners relative to 100 parts by mass of the food.

60 g of udon noodles coated with microwave burn preventive agent were placed in a container, quickly frozen (-30°C), and after freezing, stored in a -18°C freezer for 12 hours to obtain frozen udon noodles. In order to make it easier to bake in the microwave, 60 g of frozen udon noodles were excessively heated in a microwave oven (600 W, 2 minutes) to obtain heated udon noodles.

(Breaking strength)
The breaking strength of the heated udon noodles was measured and microwave burntness was evaluated. The breaking strength was measured using a Texture Analyzer (model number "TA.XA Plus", manufactured by Stable Micro Systems Ltd.) (Measurement conditions: descending speed 1 mm/sec, jig Blade Set, strain stopped at 98%) I set it up)). The resulting breaking strengths (maximum strength when broken to 98% were measured) are shown in Tables 1 to 3.
It should be noted that the higher the value of the breaking strength, the more the oven baking progressed and the harder the udon noodles became.
Breaking strength 2001g or more: × (fail)
Breaking strength 1601-2000g:● (pass)
Breaking strength 1201-1600g: 〇 (Pass: Good)
Breaking strength 1200 or less: ◎ (Pass: Excellent)

Examples 1 to 15 all had lower breaking strength than Reference Example 1 and Comparative Examples 1 to 5, and were effective in suppressing oven burn.

Claims (7)

A microwave burn prevention agent for preventing microwave burn of food caused by heating in a microwave oven,
The oven burn prevention agent contains an oily component containing oil and fat and an emulsifier, and a thickening polysaccharide,
The oven burn prevention agent is used as an emulsion having a viscosity of 100 to 13,500 mPa·s (25°C), or as an emulsion having a viscosity of 100 to 13,500 mPa·s (25°C) after adding water.
Microwave burn prevention agent. The oily component contains 20 to 80% by mass of oil and fat and 10 to 80% by mass of emulsifier,
The emulsifier has an HLB of 3 to 10.
The oven burn prevention agent according to claim 1. The oil and fat contains 30% by mass or more of linear saturated fatty acids having 8 to 10 carbon atoms among the constituent fatty acids of the oil and fat,
The emulsifier is one or two selected from glycerin monofatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, propylene glycol fatty acid ester, and lecithin. The above emulsifier is
The thickening polysaccharide is one or more selected from xanthan gum and galactomannan,
The oven burn prevention agent according to claim 1. The mass ratio of the oily component to the thickening polysaccharide in the oven burn prevention agent is oily component: thickening polysaccharide = 300:1 to 3:1.
and/or the polysaccharide thickener in the emulsion is 0.01 to 2.5% by mass,
and/or in the emulsifier in the oily component, 60% by mass or more of the constituent fatty acids of the emulsifier are unsaturated fatty acids;
The oven burn prevention agent according to claim 1. The oven burn prevention agent according to claim 1, wherein the food is a frozen food. A method for preventing microwave burn of food by microwave heating,
Applying an emulsion having a viscosity of 100 to 13500 mPa·s (25°C) to the surface of the food before heating it in a microwave oven,
The emulsion is the oven burn inhibitor according to any one of claims 1 to 5, or an emulsion obtained by adding a microwave oven burn inhibitor,
Apply so that the total amount of fats and oils, emulsifiers, and thickening polysaccharides in the emulsion is 0.08 to 3 parts by mass per 100 parts by mass of the food.
How to prevent food from getting burnt in the microwave. A method for producing frozen food that is heated and eaten in a microwave oven,
applying an emulsion having a viscosity of 100 to 13500 mPa·s (25°C) to the surface of the food before heating in a microwave oven;
then the step of freezing the food;
The emulsion is the oven burn inhibitor according to any one of claims 1 to 5, or an emulsion obtained by adding a microwave oven burn inhibitor,
Apply so that the total amount of fats and oils, emulsifiers, and thickening polysaccharides in the emulsion is 0.08 to 3 parts by mass per 100 parts by mass of the food.
Frozen food manufacturing method.