JP4787137B2 - Method for producing food - Google Patents

Description

  The present invention relates to a method for producing a food having excellent texture and appearance when heated in a microwave oven.

  Frozen foods that can be eaten easily simply by heating dumplings, pizza, steaks, fish, etc. in a microwave oven are commercially available. Since these foods usually have a burnt surface and a crispy texture, the appearance and texture are required even when frozen foods are heated in a microwave oven. The present inventors cooked raw dumplings and then frozen them, and placed them on an aluminum sheet and heated them in a microwave oven. However, the so-called ear portions around the dumplings are completely dried and the grilled surface is also carbonized, and it has been found that this method cannot provide an excellent texture and appearance.

In order to solve such a problem, a technique using a microwave absorption heating element has been developed. The microwave absorption heating element has the property of absorbing microwave energy, converting it into heat, and generating heat. For example, a conductive material thin film layer, an insulating material thin film layer, a conductive material thin film layer on a base film There is a laminate in which a heating element film provided with a base material layer is laminated (Patent Document 1).
And, using such a microwave absorption heating element, as a means for obtaining dumplings and pizza having a unique texture, appearance by microwave heating, for example, between the microwave absorption heating element and noodle strip food In addition, there is known a method in which water, edible fats and oils, emulsifiers, grains, and proteins are mixed and emulsified and batters are sandwiched and heated in a microwave oven (Patent Document 2).
JP-A-1-267179 JP 2006-55026 A

However, in the technique described in Patent Document 2, a crispy texture with a crispy surface is not sufficient, and a production method having a more excellent texture and appearance is desired only by heating in a microwave oven.
Therefore, the present invention is a method for producing dumplings, pizzas, steaks, and fishes that have a burnt surface with a moderately burnt surface and a crispy texture when heated in a microwave oven, and are easier to handle. An object of the present invention is to provide a production method excellent in production stability.

  As a result of intensive studies to solve the above problems, the present inventors have used milk protein as protein, liquid oil and fat at 20 ° C. as oil and fat, and these were not emulsified and simply mixed with water. A food product that has a burnt surface that is moderately burnt and has a crispy texture when heated in a microwave oven by applying only the coating liquid to the surface for the grilled surface of a food material made of dumplings or pizza Was found and the present invention was completed.

That is, the present invention provides a surface for a baking surface of a food material composed of raw or heated dumplings or pizza, milk protein having a content of 7% by mass or more, water, fats and oils that are liquid at 20 ° C., and solids at 20 ° C. the coating solution that is not emulsified containing oil is applied, then the surface for baked surface of the food material coated with a coating solution, and placed in contact with the microwave absorbing heat generating element, then microwave heated food The ratio of the milk protein to the water in the coating solution (mass ratio) is 7: 3 to 7:36 .
The milk protein content in the coating solution is preferably 10% by mass or more .
It is preferable that the ratio (mass ratio) of oil and fat which is liquid at 20 ° C. and oil and fat which is solid at 20 ° C. in the coating solution is 1: 2 to 4: 1.
The milk protein-derived material is preferably a milk protein concentrate obtained by subjecting skim milk to a lactose-free treatment.
When heating in a microwave oven, it is preferable to cover almost the entire surface of the food material other than the surface for baking with aluminum foil. Thereby, especially the surrounding ear | edge part, such as a dumpling, can be prevented, and the thing which was excellent not only in the external appearance and texture of a grille but in the whole texture can be manufactured.
The effect of the present invention is particularly remarkable when the food material is dumplings.
Further, in the present invention, a microwave absorption heating element is placed on the baking surface of the food material coated with the coating liquid, and this is placed on a tray containing water or ice with the baking surface facing up. It is also possible to heat the microwave absorption heating element while pressing it from above. Thereby, while the baked surface has a crispy texture, the other portions can produce a soft food.
In the microwave absorption heating element, it is preferable that a conductive material thin film layer and an insulating material thin film layer are laminated in this order on a base film, and the base material layer is laminated thereon.

  According to the production method of the present invention, a food having an appropriate burnt color and a crispy texture when heated in a microwave oven can be obtained.

The food material used in the production method of the present invention is dumplings or pizza. The dumplings are not particularly limited as long as they are made by adding water to the flour as a skin, and the ingredients are generally used for dumplings such as meat, shrimp, leek, garlic, cabbage etc. it can. There is no restriction | limiting in particular about the material of dough and an ingredient | tool for pizza, Generally what is used for pizza can be used.
These food materials are usually heated, but may be raw. For example, the case where topping fresh vegetables etc. on the baked pizza and apply | coating a coating liquid to this is mentioned. Heating can be performed using means such as baking, steaming, and boiled. The food material may be raw or heated and then frozen or refrigerated, or it may be room temperature. In the case of freezing, there is no particular limitation on the freezing temperature. For example, the temperature may be adjusted to −10 to −20 ° C. after rapid freezing at −35 ° C. or lower. Moreover, when refrigerated, the refrigeration temperature is preferably 0 to 10 ° C. The food material to which the coating solution is applied is particularly preferably dumplings frozen after cooking.
The surface for the baking surface of the food material is a surface heated by the microwave absorption heating element. It does not necessarily indicate the bottom. For example, when producing dumplings by heating in a microwave oven, when the upper surface placed on the microwave oven is heated by a microwave absorption heating element, the upper surface is a surface for baking.

  Milk protein is a protein contained in milk and includes whey proteins such as casein; β-lactoglobulin, α-lactalbumin, lactoferrin. A mixture of these may also be used. Milk protein contains whole milk milk, skim milk, concentrated milk, powdered milk, milk protein concentrate obtained by removing lactose from skim milk (for example, total milk protein (TMP), trade name, Morinaga Milk Industry Co., Ltd.) Manufactured), whey, whey powder, and whey powder from which lactose has been removed. Among these, a milk protein concentrate obtained by removing lactose from skim milk is preferable. Milk protein is necessary to obtain a burnt surface and a crispy texture. The milk protein content in the coating solution needs to be 7% by mass or more, preferably 10% by mass or more, and particularly preferably 12% by mass or more. If it is 10 mass% or more, the effect of obtaining the burnt color and crispy texture of the baked surface of the food is remarkable. When other proteins are used, sufficient burnt color and crispy texture cannot be obtained.

  The oil and fat that is liquid at 20 ° C. makes it easy to apply the coating liquid to the surface for baking of the food material, and improves the peelability from the microwave-absorbing heating element after heating and provides a crispy texture. Is necessary to get. Examples of such fats and oils include sesame oil, rapeseed oil, corn oil, soybean oil, salad oil, and fats and oils obtained by separating a low melting point portion from palm oil.

Oils and fats that are solid at 20 ° C. are necessary to prevent the oils and milk proteins in the coating solution from separating and to facilitate application. It is necessary that the fats and oils solid at 20 ° C. have dispersibility in liquid oils and fats at 20 ° C. and that they do not have an emulsifying action by emulsifiers, stabilizers, etc. It is preferable not to contain. When it has an emulsifying action, the viscosity of the coating solution is low, and the milk protein and the fats and oils in the coating solution are separated and the stability tends to deteriorate. Further, the solid fat at 20 ° C. may be present in a solid state or in a molten state in the coating solution as long as it is uniformly and stably mixed in the coating solution. . Among these, in order to mix more uniformly and stably, it is more preferable that it exists in a solid state. The shape may be either solid or powder, but powder is particularly preferred. Examples of such fats and oils include coconut oil, palm oil, palm kernel oil, coconut oil, and hydrogenated oils thereof. In addition, when the fats and oils whose melting | fusing point is 45 degreeC or more are used, when apply | coating a coating liquid at low temperature, the viscosity of a coating liquid will rise easily.
It is preferable that the ratio (mass ratio) of oil and fat which is liquid at 20 ° C. and oil and fat which is solid at 20 ° C. in the coating solution is 1: 2 to 4: 1.

  Water alone is necessary because milk protein alone does not burn the burned surface of food and does not provide a crispy texture. However, if there is too much water, it is difficult to obtain a sufficient crispy texture, and if it is too little, the adhesiveness is lowered and it becomes difficult to apply. Therefore, the ratio (mass ratio) of milk protein to water in the coating solution is preferably 7: 3 to 7:36.

  Moreover, starch can be mix | blended in the range which does not impair the effect of this invention. The starch content in the coating solution is preferably 4% by mass or less.

  By simply mixing these components, a coating solution is obtained. It is necessary that the coating solution is not emulsified. Even if an emulsifier or the like is blended with these components and emulsified by applying mechanical shearing, the burned surface of the food is not easily burnt and a crispy texture is difficult to obtain. I can not play.

Although there is no restriction | limiting in particular as a microwave absorption heat generating body, Generally, the heat_generation | fever layer which generate | occur | produces heat | fever by microwave irradiation is provided on the base material. In particular, it is preferable that three or more conductive material thin film layers and insulating material thin film layers are laminated in this order on the base film, and the base material layer is laminated thereon. When the cooking surface is flat, it is preferable that the microwave absorption heating element used in the present invention has a flat plate shape so that heat is easily transmitted. The shape of the heating element is not particularly limited, but it is preferable to take appropriate measures so that the coating liquid does not easily flow out of the microwave absorption heating element on which it is placed during heating. In particular, when applying a coating solution that has high fluidity when heated, such a spill prevention mechanism will prevent the coating solution from flowing out of the microwave-absorbing heating element, resulting in a crispy texture. easy. Such a configuration can be easily achieved by bending the peripheral edge portion of the microwave-absorbing heating element sheet upward to form a tray shape.
Examples of the microwave absorption heating element used in the present invention include “susceptor” (trade name, manufactured by Toppan Printing Co., Ltd.).

  Next, the manufacturing method of the foodstuff of this invention is demonstrated. First, the said coating liquid is apply | coated to the surface for baking surfaces of the foodstuff material obtained above. The application amount of the coating liquid varies depending on the concentration of each component in the coating liquid, the type of food material, or whether the food material to be applied is frozen, refrigerated, or at room temperature, but generally per 100 g of food material. 1-10 g, especially 1.5-8 g are preferred.

  Next, the surface for the baking surface of the food material coated with the coating solution is placed so as to be in contact with the microwave absorption heating element. Normally, it is placed so that the baking surface of the food material is in contact with the microwave absorption heating element, but the baking surface of the food material is facing upward and the microwave absorption heating element is placed thereon. It may be placed. For example, the case where the surface for baking of the dumpling which apply | coated the coating liquid is turned upwards, and a microwave absorption heat generating body is mounted on it, etc. are mentioned. At this time, it is preferable that a weight such as a dish is placed on the microwave absorption heating element and pressed in order to bring the baking surface of the food material into close contact with the microwave absorption heating element. If it does in this way, parts other than a baking surface can hold | maintain a soft food texture.

Next, the food material is heated in a microwave oven in a state of being placed on the microwave absorption heating element. At this time, if almost the entire surface other than the baked surface of the food material is covered with aluminum foil, the irradiation by electromagnetic waves concentrates on the baked surface of the food material, and as a result, only the baked surface of the food material is given burnt and crispy texture. Therefore, it is preferable. In this case, the so-called ear part is hardly cured by drying. For the coating, it is preferable to use a polypropylene tray or the like covered with an aluminum foil because the stability during heating in a microwave oven is further improved. Use of a tray that is not covered with aluminum foil is effective in preventing evaporation of water vapor in the food material, but is not preferable because the burnt surface of the food material is not sufficiently burned and the ear is cured.
In addition, when the microwave-absorbing heating element is placed on the surface of the above-described food material facing upward, microwave heating is performed with the food material placed on a tray containing water or ice. Is preferred.

  There is no restriction | limiting in particular in the heating conditions by a microwave oven, It can select suitably according to states, such as a kind of food material, frozen, refrigeration, and normal temperature.

EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
In the following examples, the texture and baked color were evaluated according to the following five-level evaluation criteria.
(Texture)
5 The entire grilled surface has a sufficient crispy feeling.
4 The entire grilled surface has a crispy feeling.
3 There is a weak crispy feeling on the entire grilled surface.
2 There is a crispy feeling on part of the grilled surface.
1 There is no crispy feeling on the grilled surface.
(Gray color)
5 There is sufficient baked color on the entire baked surface.
4 The entire baking surface has a burning color.
3 There is a weak baked color on the entire baking surface.
2 A part of the baking surface has a baking color.
1 There is no baking color on the baking surface.

(Test Example 1)
Milk protein (total milk protein (hereinafter referred to as TMP): manufactured by Morinaga Milk Industry Co., Ltd. (milk protein concentrate obtained by ultrafiltration of skim milk and processed by lactose removal), milk protein content 78%) and 100 g of water were mixed with a mixer. Then, the TMP powder contains water (powder with a little moisture), and 100 g of oil and fat powder (spray fat NR-100, manufactured by Riken Vitamin Co., Ltd., sprayed with oil and fat only and cooled) is dispersed in 200 g of soybean oil. The mixture was added and stirred with a mixer to obtain a coating solution (20 ° C., viscosity of soybean oil: 60 mPa · s, viscosity of solution in which NR-100 was dispersed: 250 mPa · s). The NR-100 powder is almost uniformly dispersed in the coating solution, but is not dissolved. 1.2 g of this coating solution was applied to a surface of 23 g of frozen dumplings (Nichirei-don dumplings, steamed and unbaked frozen dumplings) and rapidly frozen at -35 ° C. This was temperature-controlled overnight at -18 ° C., and placed on a microwave-absorbing heating element (susceptor: manufactured by Toppan Printing Co., Ltd.) with the surface for baking down, and a tray covered with aluminum foil ( (Made of polypropylene) and heated in a microwave oven with an output of 600 W for 4 minutes. After heating in the microwave, it was left for 2 minutes to check the quality.
<Result>
Crispy crispness was generated on the grilled surface (evaluation of texture: 5). In addition, there was a baked color that was not present before heating in the microwave (evaluation of baked color: 5), and a baking feeling was imparted by heating in the microwave. Hardening due to drying of the ear was hardly observed.

(Test Example 2)
Dumplings were prepared in the same manner as in Test Example 1 using the emulsified coating solution of Test Example 1 in the W / O type, and the quality was confirmed.
The coating solution was prepared according to the following procedure. Dissolve 0.2 g of emulsifier (CSR-75C condensed ricinoleic acid ester, Sakamoto Yakuhin Kogyo Co., Ltd.) in 200 g of soybean oil, add 100 g of water while stirring with a mixer, add 100 g of TMP, and finally add NR. 100 g of -100 was added to prepare a coating solution.
<Result>
When the coating liquid was emulsified in the W / O type, the crispy feeling became weaker and the baked color became lighter than when not emulsified (evaluation of texture: 3, evaluation of baked color: 3).

(Test Example 3)
Dumplings were prepared in the same manner as in Test Example 1 using the emulsified coating solution of Test Example 1 in O / W type, and the quality was confirmed.
The coating solution was prepared according to the following procedure. In 200 g of water, 0.2 g of an emulsifier (ML-750 (lauric acid ester), manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) is dissolved and emulsified by adding a solution of 100 g of NR-100 dispersed in 100 g of soybean oil while stirring with a mixer. After that, 100 g of TMP was added to prepare a coating solution.
<Result>
When the coating liquid was emulsified in the O / W type, the crispness became weaker and the baked color also became lighter than when the coating liquid was not emulsified. It was almost the same as the case of the W / O type (evaluation of texture: 3, evaluation of baked color: 3).

(Test Examples 4 to 7)
Confirmation of differences in quality due to differences in protein materials As protein materials, TMP (Test Example 4), egg white (dried egg white K: trade name, manufactured by Kew Eggago Co., Ltd., 86% protein, Test Example 5), soy protein (Fujipro 1700) : Trade name, manufactured by Fuji Protein Technology Co., Ltd., protein content 80%, Test Example 6), wheat protein (A-Guru GB: trade name, manufactured by Glico Nutrition Foods Co., Ltd., protein content 74%, Test Example 7) A coating solution was prepared in the same manner as in Test Example 1 with the formulation shown in Table 1. Next, dumplings were prepared in the same manner as in Test Example 1 except that the number of dumplings was 1 and the heating time of the microwave was 1 minute 20 seconds, and the quality was confirmed. The results are shown in Table 1. Only Test Example 4 was excellent in both the burnt color and the crispy state.

(Test Examples 8 to 11)
Examination of the composition of the coating solution With the formulation shown in Table 2, a coating solution was prepared in the same manner as in Test Example 4, then dumplings were prepared, and the quality was confirmed. The results are shown in Table 2.
Water is necessary because the protein alone does not provide a burnt or crispy texture. However, when there is much water, sufficient food texture cannot be obtained (Test Example 11). If the amount of water is reduced, the adhesiveness is reduced, making application difficult (Test Example 10). When dispersed in liquid oil, it can be applied to some extent, the peelability from the heat generating sheet is improved, and the texture is improved, but the problem is that protein and liquid oil are separated, handling is poor and unstable (test example) 9). When solid fat was added, it was ready to be applied (Test Example 8).

(Test Examples 12-14)
Comparison of non-emulsified powder oil / fat, emulsified powder oil / fat and high melting point oil / fat With the formulation shown in Table 3, a coating solution was prepared in the same manner as in Test Example 4, then dumplings were prepared, and the quality was confirmed. The results are shown in Table 3. Magic Fat 100 (trade name, manufactured by Miyoshi Oil & Fat Co., Ltd.) is emulsified by adding an emulsifier, a stabilizer and an excipient to the oil and fat, sprayed and cooled. Melba 45 (trade name, manufactured by Fuji Oil Co., Ltd., melting point 45 ° C.) is a non-powdered high melting point fat.
When a coating solution using NR-100 was used, a burnt color and a crispy sensation were produced, and good results were obtained (Test Example 12). When a coating solution using Magic Fat 100 was used, the coating solution did not become viscous, and the protein and oil in the coating solution separated and were not stable (Test Example 13). When a coating solution using a high melting point oil was used, good results were obtained as in Test Example 12 (Test Example 14). However, the viscosity gradually increased as the temperature decreased, and the physical properties of the coating solution changed.

(Test Examples 15 to 24)
Examination of types of milk proteins As types of milk proteins, TMP (Test Example 15), Miractail 80 (trade name, manufactured by Morinaga Milk Industry Co., Ltd., milk protein content 80.0%, Test Example 16), Emul Up (trade name, Morinaga Milk Industry Co., Ltd., milk protein hydrolyzate obtained by enzymatically treating casein, milk protein content 89%, Test Example 17), casein (milk-derived casein, chemical grade manufactured by Wako Pure Chemical Industries, Ltd. (Pr.G.) , Milk protein content 88.2%, Test Example 18), skim milk powder (Morinaga Milk Industry Co., Ltd., milk protein content 35.9%, Test Examples 19 and 20), creep (trade name, Morinaga Milk Industry Co., Ltd., milk Protein content 6.7%, Test Examples 21 and 22), Whey powder (Morinaga Milk Industry Co., Ltd., cheese whey powdered after desalting, Milk protein content 12.5%, Test Example 23 24), the coating solution was prepared in the same manner as in Test Example 4 with the formulation shown in Table 4, and then dumplings were prepared and the quality was confirmed. The results are shown in Table 4.
Test examples 15, 16, and 20 are good in both dark color and texture, and are considered to have particularly excellent effects when the milk protein content is as high as 10% or more, regardless of the type of milk protein. It is done. In Test Examples 19 and 24, the milk protein content is in the range of 5 to 10%, and a relatively good burnt color and texture are imparted. Moreover, although the test example 17 is enzyme-processed, milk protein amount is high and the comparatively favorable dark color and food texture are provided. Test Example 18 has a high milk protein content, but is slightly inferior in burnt color and texture compared to Test Examples 15, 16, and 20. In Test Examples 21, 22, and 23 having a milk protein content of less than 5%, good burnt color and texture were not obtained.

(Test Example 25)
Examination of Aluminum Foil Same as Test Example 1, except that the coating solution prepared in Test Example 1 was applied in the same manner as in Test Example 1 and a polypropylene tray not covered with aluminum foil was used and the heating time was 3 minutes. In this way, dumplings were produced. Although the heating time was shorter than in the case of Test Example 1, the ear was slightly cured (eating texture evaluation: 2). Moreover, since the heating time was short, the burnt surface color was not always sufficient (evaluation of burnt color: 3). That is, the balance between the dark color and the texture was slightly bad.

(Test Examples 26 to 32)
Examination of content of water in coating solution A coating solution was prepared in the same manner as in Test Example 4 with the formulation shown in Table 5, and then dumplings were prepared and the quality was confirmed. The results are shown in Table 5.
From the results of Test Examples 26 to 32, the ratio of the content of milk protein and water is preferably 7: 3 to 7:36, more preferably 7: 4.5 to 7:27, and 7: 9 to 7 : 18 is particularly preferable.

(Test Examples 33 and 34)
Examination when using cheese instead of coating solution Mozzarella cheese (Meiji Dairies Co., Ltd., Test Example 33), Cheddar cheese (Rolf Cheese Co., Ltd., milk protein 25.7%, lipid 33.8%, moisture 35 .3%, Test Example 34) was placed on the surface for the grilled dumpling instead of the coating solution, and placed on a microwave absorption heating element and heated in a microwave oven.
However, both Test Examples 33 and 34 are difficult to use because they cannot be applied, the cheese has a strong taste and flavor, is cured after being melted by heating, or the cheese is extruded out of the dumplings by the weight of the dumplings, cheese The surface of the surface became smooth and flat, and there was a problem that a natural bumpy feeling was not produced by baking dumplings (Evaluation of texture in Test Examples 33 and 34: 4, Evaluation of baking color: 3, Both are somewhat unnatural as dumplings).

(Test Examples 35 to 39)
Examination of content of starch in coating solution A coating solution was prepared in the same manner as in Test Example 4 with the formulation shown in Table 6, and then dumplings were prepared to confirm the quality. The results are shown in Table 6. In addition, the upper fresh powder (starch content 78.5%) was used as rice flour.
As a result, it was confirmed that even if starch was blended, dumplings with excellent burnt color and texture were obtained if TMP was blended.

(Test Example 40)
100 g of TMP and 100 g of water were mixed with a mixer, 100 g of fat powder NR-100 dispersed in 200 g of soybean oil was added, and the mixture was stirred with a mixer to obtain a coating solution. 1.5 g of this coating solution was applied to a surface for baking of 23 g of frozen dumplings, baked on an iron plate at 210 ° C. for 3 minutes, and rapidly frozen at −35 ° C. This was temperature-controlled overnight at -18 ° C, and four dumplings were placed upside down on a tray containing 16 g of ice, and a microwave absorbing heating element (susceptor: manufactured by Toppan Printing Co., Ltd.) was placed on it. The pan was heated for 4 minutes in a microwave oven with an output of 600 W, although a plate of about 100 g was placed and pressure was applied from above. After heating in the microwave, it was left for 2 minutes to check the quality.
<Result>
Crispy crispness was generated on the grilled surface. In addition, there was no hardening of the ears (evaluation of texture: 5, evaluation of burnt color: 5).

(Test Examples 41 to 43)
Examination of heating conditions of food material 2 g of the coating solution obtained in Test Example 1 was applied to chilled dumplings, baked under the following conditions, and rapidly frozen at -35 ° C. Adjust the temperature overnight at -18 ° C, place 4 dumplings upside down on a tray containing 16g of ice, place a heat generating sheet on top of it, place a 100g dish on it and apply pressure from above. While applying, it was heated in a microwave oven with an output of 600 W for 4 minutes. After heating in the microwave, it was left for 2 minutes to check the quality.
Test Example 41: 160 ° C., 20 seconds Test Example 42: 220 ° C., 10 seconds Test Example 43: 210 ° C., 3 minutes The crispy texture of the grilled surface of the dumplings of Test Examples 41 and 42 was not always sufficient, There was a crispy texture on the grilled surface of the dumplings of Test Example 43 (Evaluation of the texture of Test Example 41: 1, Evaluation of the baking color: 3, Evaluation of the texture of Test Example 42: 2, Evaluation: 4, evaluation of food texture of Test Example 43: 5, evaluation of baking color: 5). The dumplings stored for 3 months at −18 ° C. and heated in the microwave oven under the conditions of Test Example 43 were also excellent as in the case of Test Example 43 (evaluation of texture: 5, grilled color) Evaluation: 5).

(Test Example 44)
Examination of burnt color and texture of pizza 100 g of TMP and 100 g of water were mixed with a mixer, 100 g of oil powder NR-100 dispersed in 200 g of soybean oil was added and stirred with a mixer to obtain a coating solution. Apply the above coating solution to the crust baked surface of chilled pizza (22cm diameter cut by 1/8), snap freeze at -35 ° C, adjust temperature at -18 ° C overnight, A microwave oven heating with an output of 600 W was performed.
As a result, a baked color and a crispy texture were obtained on the baked surface (evaluation of texture: 5, evaluation of baked color: 5).

(Test Examples 45 to 47)
Examination of the presence or absence of liquid fats and oils With the formulation shown in Table 7, a coating solution was prepared in the same manner as in Test Example 4, then dumplings were prepared, and the quality was confirmed. The results are shown in Table 7. In addition, Test Example 27 is shown again. The formulation of Test Example 45 is obtained by removing the liquid fat from the formulation of Test Example 27. The blends of Test Examples 46 and 47 are obtained by increasing the amount of water from the blend of Test Example 45.

In Test Example 45, the coating was difficult because it was not liquid but solid. In Test Example 46, the coating solution was barely fluid. In Test Example 47, the coating solution was liquid and there was no problem in coating properties.
On the other hand, in Test Examples 45 to 47, the texture of the grilled surface remained flexible, and a sufficient crispy feeling was not obtained. The peelability from the microwave absorption heating element was also poor. From these results, it has been found that even if the amount of water is increased, an excellent grilled surface and texture cannot be obtained unless liquid oil is present.

  The production method of the present invention can be used particularly in the field of frozen foods.

Claims (8)

Emulsified containing milk protein with a content of 7% by mass or more, water, fats and oils that are liquid at 20 ° C., and fats and oils that are solid at 20 ° C., on the surface for baking surfaces of raw or heated dumplings or pizza. A method for producing a food product in which a non-coated coating solution is applied, and then the surface for baking of the food material coated with the coating solution is placed in contact with a microwave-absorbing heating element and then heated in a microwave oven. The method for producing a food product , wherein a ratio (mass ratio) of milk protein and water in the coating solution is 7: 3 to 7:36 .   The method for producing a food according to claim 1, wherein the milk protein content in the coating solution is 10% by mass or more. The method for producing a food according to claim 1 or 2 , wherein the ratio (mass ratio) of the oil and fat that is liquid at 20 ° C and the oil and fat that is solid at 20 ° C in the coating solution is 1: 2 to 4: 1. The method for producing a food according to any one of claims 1 to 3 , wherein the milk protein-derived material is a milk protein concentrate obtained by subjecting skim milk to a lactose-free treatment. The method for producing a food according to any one of claims 1 to 4 , wherein when heating with a microwave oven, substantially the entire surface of the food material other than the surface for baking is covered with an aluminum foil. The method for producing a food according to any one of claims 1 to 5 , wherein the food material is dumplings. A microwave absorption heating element is placed on the baking surface of the food material to which the coating liquid is applied, and this is placed on a tray containing water or ice with the baking surface facing up. The manufacturing method of the foodstuff of Claim 6 which heats a microwave oven, pressing from above. Microwave absorbing heating element, the conductive material film layer on a substrate film, an insulating material thin film layer are laminated in this order three or more layers, according to claim 1-7 substrate layer is of laminated thereon The manufacturing method of the foodstuff of any one.