JP5246439B2 - Food containing liquid for microwave heating - Google Patents

Description

  The present invention relates to a liquid-containing food for heating a microwave oven in which the occurrence of spilling is prevented or suppressed during microwave heating (microwave heating).

  Liquid-containing foods that are assumed to be heated and thawed by heating in a microwave oven are widely available on the market. For example, retort foods in which dishes such as curry and soup cooked in advance are sealed in a pouch and retort processed, and frozen foods in which the above-described dishes are sealed in a pouch and frozen are sold. Moreover, recently, microwave heating is not only used for heating and thawing of simple foods but also actively used for cooking foods.

  By the way, when microwave heating is used for heating a liquid-containing food or thawing the frozen product, the liquid may be locally heated. In such a case, it may boil and boil locally, causing spilling. This problem is a big problem even when the microwave oven is used for cooking. In other words, when food containing liquids is cooked in a microwave oven, unlike in the case of cooking using a pan and gas stove, it is difficult to fine-tune the output of the microwave, and as a result, the food is microwaved. During cooking, the liquid material becomes a violent boiling state, and spilling is more likely to occur.

  In order to prevent such spilling, it has been attempted to add an antifoaming agent having an HLB (Hydrophile-Lipophile Balance) value of 1 to 3, but the antifoaming of such a low HLB value is usually attempted. Since the agent is oil-soluble and does not substantially dissolve in water, if it is mixed with food as it is, the antifoaming agent will adhere to the production line or product container and the defoaming effect will be reduced, the appearance of the food, Problems such as adversely affecting the flavor and texture occur. In addition, with such an antifoaming agent, foam defoaming caused by mechanical action such as a stirring process in food production can be realized, but foam defoaming caused by intense boiling of a liquid substance during cooking in a microwave oven is possible. There were cases where it was not enough.

  Therefore, it has been proposed to add a defoaming seasoning to a food for cooking by heating in a microwave oven in order to prevent the liquid-containing food from spilling out during heating in the microwave. Specifically, an antifoaming composition comprising propylene glycol fatty acid ester, sorbitan fatty acid ester or sucrose fatty acid ester and sodium chloride, potassium chloride or a mixture thereof is blended with other seasoning ingredients (patent Document 1) and an antifoaming composition (Patent Document 2) in which an antifoaming substance such as glycerin fatty acid ester, lecithin or ethanol is mixed with an enzyme or a chelating agent have been proposed.

Japanese Patent Laid-Open No. 1-1101870 JP 2001-086943 A

  However, in the case of the antifoaming composition to be blended with the seasoning described in Patent Document 1 and Patent Document 2, it was developed for a microwave oven, but it is a liquid-containing food by microwave heating, particularly severe. There has been a problem that foam defoaming in a liquid-containing food containing milk protein or water-soluble protein that causes spillage is not sufficient. For this reason, there is a need for a liquid-containing food for heating a microwave oven that is blended with an antifoaming agent composition that is more suitable for microwave heating than a conventional antifoaming agent composition and that does not spill during microwave heating. .

  SUMMARY OF THE INVENTION An object of the present invention is to solve the above-described problems of the prior art, and a microwave oven in which spillage due to microwave heating is suppressed or prevented without using a conventional antifoaming agent composition. It is to provide a liquid-containing food for heating.

  The present inventors have developed a defoamer emulsion composition obtained by emulsifying edible fats and oils with a lipophilic emulsifier having a relatively low HLB value and a hydrophilic emulsifier having a relatively high HLB value. It discovered that the objective of this invention could be achieved by mix | blending with a foodstuff containing food, and came to complete this invention.

That is, the present invention is a microwave-containing liquid food containing food containing an antifoam emulsifying composition obtained by emulsifying an edible fat with a lipophilic emulsifier and a hydrophilic emulsifier,
Provided is a liquid-containing food for microwave heating, wherein the emulsified particles of the defoamer emulsified composition have an average particle size of 0.1 to 0.5 μm.

  The present invention also provides a microwave-packed food for heating a microwave oven, wherein the above-mentioned liquid-containing food for microwave heating is filled in a microwave-heating container. It is preferable that the container for microwave heating is equipped with the description display of wattage and time required for microwave heating.

  Furthermore, this invention provides the manufacturing method of the heated food characterized by heating the above-mentioned liquid substance containing foodstuff for microwave oven heating with a microwave oven. In this production method, it is preferable to put ingredients in a container for food packed in a microwave heating container and heat in a microwave oven.

  The liquid food for microwave heating of the present invention is obtained by emulsifying edible fats and oils with a lipophilic emulsifier and a hydrophilic emulsifier so that emulsified particles of a predetermined size are formed. For this reason, when the liquid food for microwave heating is microwave-heated, spilling can be largely suppressed or prevented.

It is a front view of the pouch stuffed food for microwave oven cooking which is one mode of the container stuffed food for microwave oven heating of the present invention. It is a front view of the pouch stuffed food for microwave ovens which opened the zipper part in order to throw in ingredients.

  The liquid-containing food for microwave heating of the present invention is a food containing a liquid containing an antifoam emulsifying composition. Here, the “liquid substance” is a gas bubble produced by boiling, and its form is not limited to a low to high viscosity liquid, and the whole is mixed with fine edible solids such as paste. May be liquid. Specific examples of liquid-containing foods include various sauces, seasonings such as sauce, processed rice products such as porridge and risotto, soups such as soup, stew and miso soup, beverages such as cocoa and tea, liquid foods, etc. Examples include liquid nutritional foods and custard cream.

  The antifoam emulsifying composition used in the present invention is obtained by stably dispersing edible oils and fats as emulsified particles in water with a lipophilic emulsifier and a hydrophilic emulsifier, and the average particle size of the emulsified particles is 0.00. It is characterized by being 1 to 0.5 μm. When the average particle diameter of the emulsified particles is less than 0.1 μm or exceeds 0.5 μm, the defoaming effect becomes insufficient. In addition, the said average particle diameter (median diameter) is the value calculated | required from the particle size distribution obtained by volume conversion with the laser diffraction type particle size distribution measuring apparatus.

  The edible oil and fat constituting the defoaming agent emulsified composition is for imparting defoaming properties to the defoaming agent composition. Specifically, the edible fat is a lipid mainly composed of triacylglycerol or diacylglycerol. Thus, known edible edible fats and oils, for example, liquid animal oils such as fish oil and egg yolk oil, or rapeseed oil, corn oil, soybean oil, and liquid vegetable oils such as salad oil refined from these can be preferably used.

  Moreover, the compounding quantity of the edible fat in the antifoamer emulsion composition becomes like this. Preferably it is 2-30 mass%, More preferably, it is 2-20 mass%. If the blending amount is less than this range, the effect of suppressing or preventing spray spills cannot be obtained sufficiently. If the blending amount is too large, the amount of oil in the adjusted food is conspicuous and oil floating may occur.

  The lipophilic emulsifier constituting the antifoam emulsifying composition is for imparting antifoaming properties to the antifoaming agent composition. If expressed by the HLB value, the HLB value is 2 to 8, preferably An emulsifier having an HLB value of 3 to 8, more preferably 5 to 7. Specific examples of such lipophilic emulsifiers include sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides. Although it does not restrict | limit especially as a kind of fatty acid, C12-C22 saturated or unsaturated fatty acid is mentioned. Of these, behenic acid, oleic acid, and erucic acid are preferred. Specific examples include polyglycerol erucic acid ester, sucrose oleic acid ester, and sucrose behenic acid ester. In the present invention, two or more lipophilic emulsifiers can be used in combination.

  If the blending amount of the lipophilic emulsifier in the defoamer emulsified composition is too small, the effect of suppressing or preventing spilling cannot be sufficiently obtained, and if it is too large, the emulsion stability in the emulsified composition tends to deteriorate. The amount is preferably 1 to 50% by mass, more preferably 5 to 30% by mass. In terms of the relationship with edible oils and fats, if the lipophilic emulsifier is too little or too much than the edible oil or fat, it will be insufficient to suppress or prevent spilling, so that it is edible with respect to 1 part by weight of the lipophilic emulsifier. The fat is preferably 0.1 to 2 parts by mass, more preferably 0.1 to 1 part by mass.

  Examples of the hydrophilic emulsifier constituting the defoaming agent emulsified composition include polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin and the like having an HLB value of 10 or more, preferably 10 to 16.

  Among the hydrophilic emulsifiers, polyglycene fatty acid esters that can be generally used for food production can be used. Specifically, the HLB value is 10 or more, and the saturation is 6 to 22 carbon atoms. Or the polyglycerol fatty acid ester etc. which use unsaturated fatty acid as a constituent fatty acid can be mentioned.

  Among the hydrophilic emulsifiers, as the sucrose fatty acid ester, those that can be generally used for food production can be used. Specifically, the HLB value is 10 or more, and the carbon number is 6-22. Examples thereof include sucrose fatty acid esters having a saturated or unsaturated fatty acid as a constituent fatty acid.

  Among the hydrophilic emulsifiers, the lecithin may be derived from natural sources such as soybean lecithin and egg yolk lecithin, or may be synthetic lecithin, or two or more of these may be used in combination. Among them, lysolecithin having high hydrophilicity such as enzymatically decomposed lecithin can be preferably used.

  The blending amount of the hydrophilic emulsifier in the antifoam emulsified composition is preferably 0.4 to 10 mass because there is a tendency that the effect of suppressing or preventing spilling is not sufficiently obtained even if the amount is too small or too large. %, More preferably 0.4 to 4% by mass. In terms of the relationship between the hydrophilic emulsifier and the lipophilic emulsifier, the hydrophilic emulsifier is preferably 0.02 to 0.5 parts by weight, more preferably 0.02 to 0.2 parts by weight with respect to 1 part by weight of the lipophilic emulsifier. It is the ratio which becomes a mass part. If a mixture ratio exists in this range, the defoaming effect and the emulsification effect will become favorable.

  As water used as the dispersion medium of the defoaming agent emulsion composition, water for drinking can be used, and ion-exchanged water can be particularly preferably used. If the blending ratio of water in the defoamer emulsified composition is too small, it is difficult to obtain an emulsion, and if it is too large, the concentration of the active ingredient as the defoamer composition is lowered, and therefore preferably 20 to 90% by mass, more preferably 40%. -80 mass%.

  The defoaming agent emulsion composition used in the present invention can be prepared by a known method. For example, first, prepare an oily emulsifier solution by dissolving lipophilic emulsifiers in edible fats and oils, and separately add a hydrophilic emulsifier to fresh water and heat to dissolve as necessary to prepare an aqueous emulsifier solution. In addition, an oil emulsifier solution and an aqueous emulsifier solution are mixed, fresh water is added as necessary, and the mixture is emulsified with a high-pressure emulsifier so as to obtain a predetermined emulsified particle size.

  The liquid-containing food for a microwave oven of the present invention is preferably 0.01 to 10 parts by mass, more preferably 0, with respect to 100 parts by mass of the anti-foaming agent emulsion described above for the liquid-containing food. It mix | blends in the ratio of 0.05-5 mass parts, and can prepare by mixing by a conventional method.

  The liquid-containing food for a microwave oven according to the present invention described above can be made into a microwave-packed food for heating by filling it in a microwave heating container. This packaged food for microwave heating is also part of the present invention. Moreover, it is preferable to provide an explanation display of the wattage and time required for microwave heating in the microwave-packed food.

  Moreover, a heated food can be manufactured by transferring the liquid food containing foodstuff for microwave heating of this invention to a heat-resistant container, or by heating with a microwave oven with the foodstuff container-packed food form for microwave heating. This manufacturing method is also a part of the present invention. In the latter case, the ingredients can be further put into the container of the microwave heating container filled with the liquid-containing food for microwave heating, and heated in the microwave oven. Ingredients include, for example, cabbage, spinach, komatsuna, eggplant, green beans, broccoli, radish, carrots, turnips, pumpkins, potatoes and other mushrooms, maitake, shimeji mushrooms, chicken, pork, beef, lamb, etc. Examples include meats, seafood such as sea bass, sea bass, cod, octopus, squid, shrimp, mussels, and scallops. These ingredients can be subjected to a pretreatment such as oiling or punching with a lower punch before being put into the container.

  In addition, the microwave heating, for example, pulls out the preferred texture and taste of the added ingredients by heating, and seasons the ingredients with a seasoning liquid (preferably a retort seasoning liquid) that is a liquid-containing food for microwave heating. From the point of view, it is preferable to heat at least the equivalent of 600 W × 3 minutes per 300 g of the total of the seasoning liquid and the ingredients added, specifically, the heating conditions under which the seasoning liquid boils. Here, 600W × 3 minutes equivalent is the product of output wattage and time, such as 6 minutes for an output of 300W, 4.5 minutes for an output of 400W, and 2.25 minutes for an output of 800W. It is to perform microwave oven heating above the condition calculated by conversion so that the values of are the same. If the total of the retort seasoning liquid and ingredients is 600 g, for example, microwave heating is performed so that the product of the output wattage and time is twice that of 300 g. The upper limit of the heating condition may be a condition in which the ingredients that have been put into a boiling state are appropriately heated and cooked, and specifically, depending on the type of ingredients that have been added, the retort seasoning liquid The heating conditions are preferably equivalent to an output of 600 W × 20 minutes or less per 300 g of the added ingredients.

  Next, the microwaveable cooking container-packed food according to the present invention is described with respect to the microwave-cooked food packed in the container so that the ingredients can be put into the container and cooked in the microwave oven to obtain the seasoned liquid. To do.

  As the microwave heating container used for the microwave-packed food, various containers capable of retorting and cooking can be used. Examples of such a container include a heat-resistant resin molded container, a standing pouch with a gusset on the bottom surface, a gusset bag with a gusset on the bottom surface and side surfaces, and a four-side seal bag. In addition, these containers include a resealing function for resealing the container after the container is opened and the ingredients are added and before cooking in the microwave, or steam that discharges steam outside the container during microwave cooking. A punching mechanism is preferably provided.

  Hereinafter, one aspect of the microwaveable heating container-packed food will be described in detail with reference to the drawings. In each figure, the same reference numerals represent the same or equivalent elements.

  FIG. 1 is a front view of a microwave cooking pouched food 1 according to an embodiment of the present invention.

  This microwave-cooked pouch-packed food 1 is a bag-shaped pouch 10 made of a film material compatible with a microwave oven, filled with a seasoning liquid 30 prepared in advance, sealed, and retort-treated. Sometimes, predetermined ingredients are put into the pouch 10 and cooked in a microwave oven. Here, as a retort process, the process which heats the product temperature of the center part of the retort seasoning liquid 30 for 4 minutes at 120 degreeC, or the process which has a cooking level equal to or more than this can be mentioned.

  As shown in FIG. 1, the pouch 10 is formed by folding and overlapping a plastic film so that a gusset is formed on the bottom surface, and heat-sealing both side edges and upper edges to form side edge seal parts 11 and upper edge seal parts 12. A flat bag-shaped retort pouch made of a standing pouch is formed. A zipper portion 13 is provided in the vicinity of the upper edge seal portion 12 on one side of the pouch 10.

  The outside of the zipper part 13 is also heat-sealed to form a zipper seal part 14. In the side edge seal part 11 in the vicinity of the zipper seal part 14, the zipper seal part 14 is formed by tearing the part above the zipper part 13. A notch 15 is formed so that the zipper portion 13 can be opened. By providing the zipper seal portion 14 outside the zipper portion 13 in this manner, the sealed state can be maintained without opening the zipper portion 13 during the retort process.

  Further, in the side edge seal portion 11, a notch 16 is formed between the zipper portion 13 and the upper edge seal portion 12 for forming an opening for taking out food by tearing. As will be described later, since the contents are stirred from the notch 16 by opening the pouch 10 after cooking by heating in a microwave oven and transferring the contents to the dish at once, it is possible to easily eliminate cooking unevenness of cooking. It becomes possible.

  Moreover, the surface of the pouch 10 is provided with a steam release mechanism 17 that prevents the pouch 10 from excessively expanding and rupturing during microwave cooking. As the steam release mechanism 17, those conventionally used in microwave-compatible packaging bags can be provided. For example, a weakened seal portion 18 is provided in the vicinity of the side edge seal portion 11, and the weakened seal portion 18 It is assumed that a notch 19 is formed in the. Further, the steam venting mechanism 17 of the pouch 10 may be adjusted by fitting the zipper part so that the sealed zipper part 13 is partially opened by the pressure when the pouch 10 expands during microwave heating. Good.

  Moreover, in the pouched food 1 for cooking a microwave oven according to the present invention, the type of dish to be finally obtained by cooking in a microwave oven and the ingredients that are planned to be put into the pouch when heating the microwave oven. Kind of material, preferred cutting method of the material, size, input amount, input method to pouch, posture of pouch when heating microwave oven, wattage and time required for microwave heating, after heating microwave oven It is preferable to provide an explanation display 40 such as a pouch opening method. In particular, as the specific contents of the explanation display 40, the amount of ingredients, the size, the wattage and time of microwave heating, because these greatly affect the quality of cooking after microwave heating, It is desirable to display as much as possible.

  Such an explanation display 40 may be formed by printing on the surface of the pouch 10 as shown in FIG. 1, and printed on an exterior material such as a packing box of the pouched food 1 for microwave cooking. It may be formed by printing on a piece of paper separate from the pouch 10, and the piece of paper may be attached to the pouched food 1 for microwave cooking.

  As a manufacturing method of the pouch stuffing food 1 for microwave oven cooking of this invention, for example, the upper edge seal part 12 prepares the pouch 10 in an unsealed state, is filled with the seasoning liquid 30, and the upper edge seal part 12 is used. Heat sealing and performing a retort process are mentioned.

  Next, a method for cooking or manufacturing a seasoned boiled dish using the pouch-stuffed food for microwave oven cooking of the present invention will be described. This method is characterized in that the zipper portion of the microwave-packed container-packed food is opened, and then the ingredients are put into the pouch, the zipper portion is closed, and cooking is performed in the microwave oven. Moreover, this cooking or manufacturing method has the meaning of using the pouched food for microwave oven cooking from a different viewpoint.

  First, the ingredients to be put into the pouch are selected with reference to the explanation display 40 attached to the microwave cooking pouch-stuffed food 1, and the size to be put into the pouch 10 according to the contents of the explanation display 40 as required. Cut into.

  Next, as shown in FIG. 2, after tearing the pouch 10 from the notch 15 outside the zipper part 13 of the pouch stuffed food 1 for microwave cooking, the zipper seal part 14 is excised, and then the zipper part 13 is opened. The ingredients 20 are put into the pouch 10 as shown by arrows. In this case, apart from the fact that the cleaning water of the ingredient 20 adheres to the ingredient 20 and enters the pouch 10, water is added to the pouch 10 for the purpose of adjusting the taste separately from the ingredient 20. However, in principle it is safer to avoid it. This is because when water is added, in most cases, the concentration of the retort seasoning liquid 30 with which the ingredient 20 comes into contact in the joint pouch 10 will vary, and the ingredient 20 will also vary in the seasoning after microwave cooking. It should be noted that a cutting sheet may be inserted into the pouch 10 as necessary when the ingredient 20 is introduced.

  Next, after closing the zipper portion 13, the pouch 10 is laid in the microwave oven or stood so that the contents of the steam venting mechanism 17 are at the top so that the contents are not easily spilled from the steam venting mechanism 17. Microwave cooking is done in wattage and time. Specific conditions for cooking by heating include microwave heating conditions preferably equivalent to 600 W × 3 minutes or more per 100 g of the total amount of the retort seasoning liquid 30 filled in the pouch 10 and the added ingredients 20.

  In addition to heating the retort seasoning liquid 30 and the ingredients 20 directly by microwave cooking, the zipper part is closed, so that the retort seasoning liquid 30 and the ingredients 20 are also so-called by the generated steam. Heated by the steaming effect. Since the generated steam is discharged from the steam venting mechanism 17, even if the pouch 10 expands, its burst is prevented. Thereby, the retort seasoning liquid 30 filled in the pouch 10 and the ingredients 20 that have been immersed and not immersed in the pouch 10 are appropriately heated and cooked, and a dish that looks and tastes delicious can be made. . Then, immediately after cooking, the upper end portion of the pouch 10 is opened by tearing from the notch 16 near the upper edge seal portion 12, and the dish of the pouch 10 is immediately opened on a large plate and immersed in the retort seasoning liquid 30. What is necessary is just to entangle and mix the ingredient 20 which is not. Moreover, even if there is uneven heating in cooking in the pouch 10, the cooking is stirred and the temperature is made uniform by opening the cooking in the pouch 10 on a large plate. In addition, the cooked pouch 10 is very hot and it is difficult to open the zipper portion 13 by hand. In this way, the upper end portion of the pouch 10 is torn from the notch 16 and the dish is taken out. And can be opened safely.

  Hereinafter, the present invention will be described with reference to examples. In Examples, “%” and “part” mean “% by mass” and “part by mass”, respectively, unless otherwise specified.

Reference Example 1 (Preparation and evaluation of antifoam composition)
<Preparation of emulsion>
In each test described below, an antifoam emulsifying composition was prepared using predetermined components A (emulsifier), B (emulsifier) and C (edible oil and fat). Tests 1 to 4 were performed using the obtained antifoaming agent emulsion composition, and the state of the test solution after confirmation of the antifoaming effect and preparation was visually observed.

<Preparation of defoaming agent emulsion composition>
A predetermined amount of the emulsifier (component B) was added to 60 parts by mass of ion-exchanged water and dissolved by heating to obtain an aqueous emulsifier solution. Separately, a predetermined amount of emulsifier (component A) and edible fat (component C) were mixed and dissolved by heating to obtain an oily emulsifier solution. The obtained aqueous emulsifier solution and oily emulsifier solution were mixed, and ion-exchanged water was added so that the total amount of the mixture was 100 parts by mass. The obtained mixture was emulsified with a high-pressure emulsifier under the condition that an average particle diameter of predetermined emulsified particles was obtained, to prepare an antifoaming agent emulsion composition.

  The average particle size of the obtained emulsified composition was determined as the median size from the particle size distribution obtained by volume conversion using a laser diffraction particle size distribution analyzer SALD-1100 (manufactured by Shimadzu Corporation).

<Method for confirming defoaming effect>
0.069 parts by mass of the defoamer emulsion composition obtained by the above preparation method was added to 69.93 parts by mass of a 4% non-fat dry milk aqueous solution in a 100 ml volumetric flask to make the whole 70 parts by mass. The mixture was shaken with a vertical shaker, the amount of foaming and the defoaming time were measured, and the defoaming effect was evaluated according to the following defoaming effect criteria. Further, the state of the solution after shaking was visually observed and evaluated according to the following solution evaluation criteria.

<Defoaming effect evaluation criteria>
◎ ・ ・ ・ Defoaming effect high ○ ・ ・ ・ Defoaming effect △ ・ ・ ・ Defoaming effect low × ・ ・ ・ Almost no defoaming effect

<Solution state evaluation criteria>
◎ ... Good condition (no precipitate)
○ ... Slightly good condition (slight deposits)
△ ... There are precipitates × ... Many precipitates and oil floats

Test 1
An antifoaming agent emulsion composition having a predetermined average particle diameter was prepared using the following components A to C, and the antifoaming effect and the state of the solution were evaluated. The obtained results are shown in Table 1.
Component A: 20 parts of polyglycerin erucic acid ester (HLB 5.0) Component B: 2 parts of sucrose stearate (HLB 16), 0.5 part of enzymatically decomposed lecithin Component C: 10 parts of edible fat (salad oil)

  As can be seen from Table 1, the antifoaming emulsion composition prepared to have an average particle size of 0.05 μm had an insufficient antifoaming effect. Moreover, in the antifoaming agent emulsion composition having an average particle size of 0.7 μm and 1.0 μm, although the antifoaming effect was obtained, precipitation and oil floating occurred in the solution, which was not preferable.

  On the other hand, in the defoaming agent emulsion composition prepared with an average particle size of 0.1 to 0.5 μm, good results were obtained for both the defoaming effect and the state of the solution, and in particular, a high defoaming effect was obtained.

Test 2
A predetermined amount of components A to C shown in Table 2 were combined to prepare an antifoaming agent emulsion composition (average particle diameter of emulsified particles 0.1 μm), and the antifoaming effect and the state of the solution were evaluated. The obtained results are shown in Table 2.

Emulsifier used in Table 1 <Component A>
* 1: Monoglycerin stearate * 2: Sucrose fatty acid behenic acid ester * 3: Polyglycerin erucic acid ester * 4: Polyglycerin oleate * 5: Sucrose fatty acid stearate * 6: Sucrose fatty acid stearic acid Esters <Component B>
* 7: Polyglycerin oleate (HLB16)
* 8: Enzymatic degradation lecithin * 9: Sucrose stearate (HLB16)

  As can be seen from the results in Table 2, in test groups 1 to 6, in test groups 5 and 6 in which no lipophilic emulsifier having an HLB of 2 to 8 was used, a sufficient defoaming effect was not obtained. From this result, it became clear that a solution having a defoaming effect and a good state can be obtained by using a lipophilic emulsifier having an HLB of 2 to 8.

  Further, in the test group 7 with only the lipophilic emulsifier, the test group 8 with only the hydrophilic emulsifier, and the test group 9 with only the edible fats and oils, none of the defoaming effect and the solution state was satisfactory. Next, sufficient effects could not be obtained even in test section 10 in which a hydrophilic emulsifier and edible oil and fat were used in combination, and in test section 11 in which a lipophilic emulsifier and edible oil and fat were used in combination.

  From the results of the test groups 7 to 11, it was not possible to obtain a sufficient defoaming effect and a good solution state by using any one of lipophilic emulsifier, hydrophilic emulsifier and edible oil and fat. Even when any of the hydrophilic emulsifiers and edible fats and oils were combined, good results were not obtained.

  In addition, it was confirmed that a sufficient effect was obtained in the test section 13 in which a lipophilic emulsifier, a hydrophilic emulsifier, and an edible fat / oil were used in combination.

  Furthermore, in the test groups 14 to 17, it is clear that sufficient effects can be obtained even when the hydrophilic emulsifier is used alone for each of lecithin and sucrose fatty acid ester and in the case of the combined use including polyglycerin fatty acid ester. It was.

Test 3
An antifoam emulsifying composition (average particle diameter of emulsified particles 0.1 μm) was prepared by combining predetermined amounts of components A to C shown in Table 3, and in this test, the amount of emulsifier B added was changed. The defoaming effect and the state of the solution were evaluated. In addition, the component A-C used the same thing as Test Example 2 test section 16. The obtained results are shown in Table 3.

  By this test, the amount of hydrophilic emulsifier added is 0.02 to 0.5 parts with respect to 1 part of the lipophilic emulsifier added, so that the defoaming effect is sufficiently exhibited and the state of the solution is also good. Turned out to be.

Test 4
Similarly to Test 3, an antifoam emulsifying composition (average particle diameter of emulsified particles 0.1 μm) was prepared by combining predetermined amounts of components A to C described in Table 4, and in this test, edible oil C was added. The defoaming effect and the state of the solution when the amount was changed were evaluated. In addition, the component A-C used the same thing as Test Example 2 test section 16. Table 4 shows the obtained results.

  As a result of this test, it was found that the defoaming effect was sufficiently exhibited by setting the amount of edible oil / fat to 0.1 to 2 parts with respect to 1 part of the lipophilic emulsifier.

Reference example 2
Antifoam emulsifying compositions X, Y and Z having the composition shown in Table 5 used in the following Examples and Comparative Examples were prepared in the same manner as in Reference Example 1.

Example 1
<Simmered clams with bongole sauce (steamed)>
(1) Ingredients to be added Ingredients to be added later in the pouch were 150 g of clams.

(2) Preparation of retort bongole sauce, microwave-packed container-packed liquid food The blended raw materials shown in Table 6 below were prepared. Next, soybean oil, garlic paste, garlic extract powder, sugar, salt, processed starch, and fresh water were added to the double kettle and heated until the product temperature reached 90 ° C. with stirring and mixing to prepare a bongole sauce.

  Subsequently, the obtained bongo sauce 150g is a stand-up pouch with a zipper of FIG. 1 having a steam venting mechanism composed of a weakened seal portion and a notch (pouch size: length 220 mm × width 140 mm × folding (gusset) 40 mm, material: (pouch) Polyester / Polyamide / Unstretched polypropylene, (Zipper part) Polypropylene, Maximum sealed filling capacity: 820 mL) After filling and sealing, retort treatment (115 ° C., 20 minutes) and retort bongole sauce (200 mL) is filled in the pouch. A microwave-cooked container-packed liquid food was obtained. The viscosity of the retort bongole sauce was 1 Pa · s.

(3) Cooking with a microwave oven The zipper of the above-mentioned (2) microwave cooking container-packed liquid food was opened, 150 g of clams (1) were added, and the zipper was closed again. Next, the container-packed liquid food for cooking the microwave oven after placing the clams in the microwave oven was placed flat so that the steam release mechanism was on the upper surface. This was cooked in a microwave oven (600 W × 6 minutes), opened from the notch for taking out the dish, and opened on a large plate. The liquid food during microwave heating did not spill out of the container even when it boiled.

  In addition, about the control | contrast goods which are not mix | blended with an antifoamer emulsion composition, when it cooked similarly with the microwave oven, the spilling generate | occur | produced from the container.

Example 2
<Simmered broccoli in cream>
(1) Ingredients to be added Ingredients to be added later in the pouch were about 100 g of broccoli cut into bite-sized pieces (about 3 cm square).

(2) Cream sauce The raw materials shown in Table 7 were prepared. First, casein sodium, egg yolk lysolecithin, xanthan gum, skim milk powder, processed starch, salt and spices were powder mixed. Next, the powder mixture and fresh water were added to a mixer and mixed with stirring, and then further mixed with stirring while gradually adding rapeseed oil. Subsequently, a cream sauce was obtained by adding the obtained liquid mixture to a heated double kettle and heating it to 90 ° C. with stirring.

(3) Packaged food for microwave oven cooking (with retort cream sauce)
Next, 200 g of the obtained cream sauce was filled and sealed in a stand pouch with a zipper (same as in Example 1) having a vapor venting mechanism consisting of a weakened seal part and a notch, and then retorted (115 ° C., 15 minutes), The container food for microwave cooking with which the retort cream sauce (200 mL) was filled in the pouch was obtained. The viscosity of the retort cream sauce was 2 Pa · s.

(4) Heat cooking by microwave oven The zipper of the microwaveable cooking container-packed food of (3) was opened, 100 g of broccoli of (1) was added, and the zipper was closed again. Next, the container-packed liquid food for cooking the microwave oven after the broccoli was put in the microwave oven was placed flat so that the steam release mechanism was on the upper surface. This was cooked in a microwave oven (600 W × 4 minutes), opened from the notch for taking out the dish, and opened on a large plate. The liquid food during microwave heating did not spill out of the container even when it boiled.

  In addition, when the control product which did not contain the antifoaming agent was also cooked in a microwave oven, spilling occurred from the container.

Example 3
<Simmered cod>
(1) Ingredients to be added The ingredients to be added later in the pouch were 200 g of cod (2 slices of 2 cm thick).

(2) Simmered seasoning liquid, container-packed liquid food for microwave oven cooking

  The raw materials shown in Table 8 were prepared. Here, the radish grated was prepared by pulverizing the radish with a 5 mm chopper. Next, daikon boiled seasoning liquid was prepared by adding daikon grated radish, soy sauce, bonito, salt, processed starch and fresh water to a double kettle and heating them to 90 ° C. with stirring and mixing.

  Subsequently, 200 g of the obtained simmered seasoning liquid was filled and sealed in a zippered stand pouch (same as Example 1) having a steam venting mechanism consisting of a weakened seal part and a notch, followed by retort treatment (115 ° C., 20 minutes) And the container-packed liquid food for microwave ovens with which the retort simmered seasoning liquid (200 mL) was filled in the pouch was obtained. The viscosity (article temperature 60 ° C.) of the retort simmered seasoning liquid was 0.3 Pa · s.

(3) Cooking with a microwave oven

  The zipper of the container-packed liquid food for microwave oven cooking in (2) was opened, 200 g of cod in (1) was added, and the zipper was closed again. Next, the container-packed liquid food for microwave oven cooking after the cod was put in the microwave oven was placed flat so that the steam release mechanism was on the upper surface. This was cooked in a microwave oven (600 W × 6 minutes), opened from the notch for taking out the dish, and opened on a large plate. The liquid food during microwave heating did not spill out of the container even when it boiled.

  In addition, about the control | contrast goods which are not mix | blended with an antifoamer emulsion composition, when it cooked similarly with the microwave oven, the spilling generate | occur | produced from the container.

<Test evaluation of foaming and spilling>
In order to investigate the influence of the composition of the defoamer emulsifying composition on foaming and spilling during cream cooking, the following tests were conducted. That is, in Example 2, it replaces with the antifoamer emulsion composition X, and it replaces with the antifoamer emulsion composition Y, Z, silicone, or replaces with the antifoamer emulsion composition X, and Example 2 uses it. In the same manner as above, a liquid food packaged in a container for microwave cooking was prepared. Similarly, broccoli cream was cooked by heating in a microwave oven, and the presence or absence of foaming and spilling was evaluated according to the following criteria. Table 9 shows the obtained results.

<Bubbling>
A: Boiling but no bubbles are boiling on the liquid surface.
○: Boiled and bubbles boiled on the liquid surface, and the height at which the bubbles boiled is 20 mm or less from the liquid surface.
(Triangle | delta): It boiled and the bubble boiled on the liquid level, and the height which the bubble boiled is a height exceeding 20 mm from a liquid level.

<Blowout>
Existence: Bubbles are blowing from the container and the source spills down from the steam outlet. None: Source is not spilled from the container's steam outlet.

  The liquid-containing food for microwave oven of the present invention contains a defoamer emulsion composition in which an oily emulsifier solution is dispersed as emulsified particles in an aqueous emulsifier solution. Therefore, the conventional antifoam composition is used. Even if it does not, the spill from the microwave oven heating is suppressed or prevented. Therefore, it is very useful for microwave oven cooking.

DESCRIPTION OF SYMBOLS 1 Pouch filling food for microwave oven 10 Pouch 11 Side edge seal part 12 Upper edge seal part 13 Zipper part 14 Zipper seal part 15 Notch 16 Notch 17 Steam release mechanism 18 Weak seal part 19 Notch 20 Ingredient 30 (Retort) seasoning liquid 40 Explanation display

Claims (6)

A liquid-containing food for microwave heating containing an antifoam emulsifying composition in which an edible fat is emulsified with a lipophilic emulsifier and a hydrophilic emulsifier,
The lipophilic emulsifier is an emulsifier of HLB 2-8,
The hydrophilic emulsifier is at least one selected from polyglycerin fatty acid ester of HLB10 or higher, sucrose fatty acid ester of HLB10 or higher, and lecithin,
A liquid-containing food for microwave heating, wherein the emulsified particles of the defoamer emulsion composition have an average particle size of 0.1 to 0.5 µm.   The antifoam emulsifying composition contains 0.02 to 0.5 parts by mass of a hydrophilic emulsifier and 0.1 to 2 parts by mass of edible fat / oil with respect to 1 part by mass of a lipophilic emulsifier. Liquid food for microwave oven heating. A microwave-heated container-packed food, wherein the microwave-heating liquid-containing food according to claim 1 or 2 is filled in a microwave-heated container. The container-packed food for microwave heating according to claim 3, which is provided with an explanation display of the wattage and time required for microwave heating. A method for producing a heated food, comprising heating the liquid-containing food for heating a microwave oven according to claim 1 or 2 using a microwave oven. A method for producing a heated food, wherein the ingredients are put into a container for food in a microwave heating container according to claim 3 and heated in a microwave oven.

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