JP5666981B2 - Liquid food for microwave heating - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a liquid food for heating a microwave oven in which ingredients are added and heated in a microwave oven to prevent or suppress the occurrence of scorching.

Pouch-packed liquid foods that are presumed to be heated by a microwave oven or the like and heated after being thawed or thawed are widely marketed. 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.
In recent years, microwave heating is not used only for heating and thawing of simple foods but is actively used for cooking foods.

By the way, when liquid food is put in a container and used for heating the liquid food or thawing the frozen food in a microwave oven, the liquid food may be locally heated. In such a case, there is a problem that the peripheral portion of the liquid food in contact with the container is locally overheated and the liquid food is burnt. This problem is a big problem even when the microwave oven is used for cooking.
That is, when liquid food is cooked in a microwave oven, unlike when a pan and gas stove is used, it is difficult to finely adjust the output of the microwave. The temperature of the peripheral part of the food that tends to concentrate tends to rise locally and burnt easily.

  Then, in order to prevent the overheating location and the burning of the liquid food at the time of microwave heating, forming an ice layer in the food for microwave heating cooking is proposed (patent document 1). Specifically, a liquid food having a Brix degree of 7% or more is filled in a molded container, and a surface layer is formed on the upper part of the fluid food by freezing an aqueous solution having a Brix degree of 5% or less. Proposed.

JP 2006-14711 A

  However, in the case of the fluid food described in Patent Document 1, although it was developed for a microwave oven, it is a frozen fluid food, and therefore it is a liquid food for microwave heating that is distributed and sold at room temperature. There is a problem that it is not possible to suppress scorching.

  In addition, foods that have already been cooked and pouched with liquid foods are commercially available, but the texture of the ingredients is impaired and tends to boil, and the flavor of the seasoning liquid soaks into the ingredients. There is a problem that the taste of the material itself tends to be lost. For this reason as well, it is an important issue to easily obtain the cooked food by cooking the ingredients with a liquid food containing a seasoning liquid in a microwave oven.

  In order to heat a fresh ingredient with a liquid food containing a seasoning liquid and perform the seasoning and boiling of the ingredients at the same time, it is necessary to heat the microwave oven for a certain period of time with the liquid food boiling. is there. However, in a state where such a boiling state is maintained, it is more likely to burn.

  An object of the present invention is to solve the above-described problems of the prior art, and when a heated food is obtained by adding ingredients to a liquid food and cooking with a microwave oven, it is burned by microwave heating. It is providing the liquid food for microwave oven heating by which suppression was prevented.

  The present inventors pay particular attention to emulsifiers and starch among the components of liquid food for microwave heating, and achieve the above-mentioned object by combining an emulsifier and starch having an HLB (Hydrophile-Lipophile Balance) value in a certain range. As a result, the present invention has been completed.

  That is, the present invention provides a heated food by adding ingredients to liquid food and cooking with a microwave oven (heating conditions equivalent to 600 W × 3 minutes or more per 300 g of the liquid food and added ingredients). A liquid food for heating a microwave oven, comprising: at least one of HLB 3-7 sorbitan fatty acid ester and HLB 3-7 sucrose fatty acid ester, and starch. I will provide a.

  In addition, the present invention provides a microwaveable container-packed food, characterized in that the above-described liquid food for microwave heating is filled in a container for microwave heating. The microwave heating container is preferably provided with an explanation display of the size and amount of ingredients to be put into the container, and the 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 food for microwave oven heating with a microwave oven. In this production method, it is preferable that ingredients are put into a container for liquid food in a microwave heating container and heated in a microwave oven.

  The liquid food for microwave heating according to the present invention contains an emulsifier having a constant HLB value and starch. For this reason, when an ingredient is added and heated to the liquid food for microwave oven heating, the burning by microwave oven heating can be suppressed or prevented.

  The liquid food for microwave heating according to the present invention is a food containing a liquid substance containing an emulsifier having a constant HLB value and starch, and ingredients are added to this to cook with a microwave oven. You can get cooked food just by doing. Here, the form of the liquid food is not limited to a low to high-viscosity liquid, and the liquid food may be in a liquid state by mixing fine edible solids, such as a paste. Specific examples of liquid food 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 nutrition such as liquid food Food, custard cream, etc. are mentioned.

The emulsifier used in the present invention is sorbitan fatty acid ester or sucrose fatty acid ester, and has an HLB value of 3 to 7, preferably 4 to 7.
When the HLB value of the emulsifier is less than 3, it may adhere to a container such as a production line or a resin pouch, and the effect of suppressing or preventing burning during microwave heating may be reduced, while the HLB value exceeds 7, In some cases, the effect of suppressing or preventing burning during heating in a microwave oven may be reduced.
The type of fatty acid in the emulsifier is not particularly limited, and examples thereof include saturated or unsaturated fatty acids having 12 to 22 carbon atoms. Of these, behenic acid, oleic acid, and stearic acid are preferred. Specific examples include sorbitan oleate, sorbitan stearate, and sucrose behenate.
In the present invention, sorbitan fatty acid ester and sucrose fatty acid ester can be used in combination.

  The liquid food for microwave heating according to the present invention is preferably a total of at least one of the above-described sorbitan fatty acid esters of HLB 3 to 7 and sucrose fatty acid esters of HLB 3 to 7, preferably 0.1 to 4%. Preferably it contains 0.1 to 3%. If the content is less than 0.1%, there is a possibility that the effect of suppressing or preventing burning during microwave heating cannot be obtained. If the content exceeds 4%, the flavor unique to the emulsifier tends to be felt, and the flavor of the liquid food may be impaired.

  The liquid food of the present invention uses starch from the viewpoint that it is easy to obtain the effect of preventing the liquid food from being overheated locally while preventing the peripheral portion of the liquid food from drying by microwave heating. As starch, raw starch such as wheat starch, corn starch, potato starch, rice starch, tapioca starch, pregelatinized starch obtained by subjecting these raw starches to conventional gelatinization, and raw starch subjected to wet heat treatment by conventional methods Wet heat-treated starch, and further, raw starch, cross-linked starch, oxidized starch, etherified starch, esterified starch that have been subjected to one or more treatments such as crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment, etc. And processed starch. Among these starches, wet-heat-treated starch or processed starch can be preferably used from the viewpoint that it is possible to impart a preferable property that liquid foods are easily entangled with ingredients.

  The content of starch is preferable for the whole liquid food from the viewpoint that it is easy to obtain the effect of preventing the liquid food from being overheated locally while preventing drying of the peripheral portion of the liquid food by microwave heating. Is 1 to 5 mass%, more preferably 1.5 to 3 mass%.

  In the liquid food for microwave heating according to the present invention, it is preferable that the relative amount of the emulsifier and starch is regulated within a certain range in order to suppress or prevent scorching due to microwave heating. That is, the relative blending ratio of the emulsifier and the starch in the present invention is such that the starch content is preferably 50-1500 with respect to at least 100 parts by mass of HLB 3-7 sorbitan fatty acid ester and HLB 3-7 sucrose fatty acid ester. It is 50 mass parts, More preferably, it is 50-600 mass parts. Moreover, when starch content is less than this range, the possibility of affecting the emulsification state of liquid food and impairing the appearance after microwave heating increases.

  As described above, the liquid food for microwave heating according to the present invention is a sorbitan fatty acid ester and sucrose having a HLB value in a certain range so that scorching is suppressed or prevented even when ingredients are added and heated in a microwave oven. Although at least one of the fatty acid esters is blended, since an emulsifier such as sorbitan fatty acid ester or sucrose fatty acid ester has a specific flavor, there is a case where a flavor derived from the emulsifier may be felt in the heated food after microwave heating. Therefore, it is more preferable that the liquid food for microwave heating of the present invention further contains an emulsified composition obtained by emulsifying edible fats and oils with a lipophilic emulsifier and a hydrophilic emulsifier. By using this emulsified composition in combination with at least one of a sorbitan fatty acid ester and a sucrose fatty acid ester having a HLB value in a certain range, the content of all emulsifiers in the entire liquid food for microwave heating can be reduced. .

  An emulsified composition obtained by emulsifying edible fats and oils used in the present invention with lipophilic emulsifiers and hydrophilic emulsifiers means that edible fats and oils are stably dispersed in water as lipophilic emulsifiers and hydrophilic emulsifiers as emulsified particles. It will be. The average particle size of the emulsified particles of the emulsified composition is preferably 0.1 to 1.0 μm. When the average particle size of the emulsified particles is less than 0.1 μm or exceeds 1.0 μm, the effect of suppressing or preventing the burning during microwave heating 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 emulsified composition is a lipid mainly composed of triacylglycerol or diacyl diacylglycerol, and known edible edible oil and fat, for example, liquid animal oil 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.

  Examples of the lipophilic emulsifier constituting the emulsified composition include emulsifiers having an HLB value of less than 10, preferably 2 to 8, and more preferably 5 to 7, or phospholipids. Specific examples of such an emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride and the like. Specific examples of phospholipids include egg yolk phospholipid and soybean phospholipid. In the present invention, two or more lipophilic emulsifiers can be used in combination.

  Examples of the hydrophilic emulsifier constituting the emulsified composition include polyglycerin fatty acid esters, sucrose fatty acid esters, lysophospholipids and the like having an HLB value of 10 or more, preferably 10 to 16. Specific examples of lysophospholipids include enzyme-treated phospholipids obtained by enzyme-treating phospholipids such as egg yolk phospholipid and soybean phospholipid with phospholipase A. In the present invention, two or more hydrophilic emulsifiers can be used in combination.

  Egg yolk oil and lecithin containing phospholipid and triacylglycerol can also be used as edible oils and lipophilic emulsifiers constituting the emulsifier composition, and enzyme-treated egg yolk oil containing lysophospholipid and triacylglycerol And lysolecithin can also be used as an edible fat and oil and a hydrophilic emulsifier constituting the emulsifier composition.

  The 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. Further, an oil emulsifier solution and an aqueous emulsifier solution are mixed, purified water is added as necessary, and the mixture is emulsified with a high-pressure emulsifier so as to have a predetermined emulsified particle size.

  Moreover, the compounding quantity of the edible oil and fat in an emulsion composition becomes like this. Preferably it is 2-30 mass%. The blending amount of the lipophilic emulsifier in the emulsified composition is preferably 1 to 50% by mass. The blending amount of the hydrophilic emulsifier in the emulsion composition is preferably 0.4 to 10% by mass. The mixing ratio of water in the emulsified composition is preferably 20 to 90% by mass. If the blending ratio is within this range, the content of the total emulsifier can be reduced without affecting the effect of suppressing or preventing burning.

  The liquid food for microwave heating according to the present invention is preferably an emulsified composition obtained by emulsifying the above-mentioned edible fats and oils with a lipophilic emulsifier and a hydrophilic emulsifier, although it depends on the content of the emulsifier having an HLB value in a certain range. Is contained in an amount of 0.01 to 4%, more preferably 0.05 to 2%.

  The liquid food for heating a microwave oven according to the present invention described above can be made into a food packed in a microwave oven heating container by filling the microwave heating container. This packaged food for microwave heating is also part of the present invention.

  The heated food can be produced by transferring the liquid food for heating a microwave oven of the present invention to a heat-resistant container, or by heating it in a microwave oven while still in the form of food packed in a container 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 microwave heating food and heated in the microwave.

Ingredients to be added to the liquid food for microwave heating of the present invention include, for example, cabbage, spinach, komatsuna, eggplant, green beans, broccoli, radish, carrot, turnip, pumpkin, potato, coconut, vegetables, maitake, shimeji, etc. List mushrooms, chicken, pork, beef, lamb and other beef, sea bass such as sea bass, cod, octopus, squid, shrimp, mussels, scallops, clams, dry noodles such as udon, pasta, raw rice, tofu, etc. be able to.
Among these ingredients, pumpkins, potatoes, mushrooms, animal meat, seafood, dried noodles, raw rice, and tofu need to be fully simmered to give the flavor of the seasoning liquid and until it feels simmered In particular, when it is boiled by heating in a microwave oven, it tends to cause scorching. The liquid food for microwave heating according to the present invention can prevent or suppress scorching even when these ingredients that are prone to scorch are added and sufficiently cooked by microwave heating.
These ingredients can be subjected to a pretreatment such as oiling and punching with a lower punch before being put into the container.
Moreover, in the liquid food for microwave heating of this invention, liquid foods, such as water and milk, can further be added. Among liquid foods, when milk is added, it is particularly likely to be burnt when cooked by microwave heating, but the liquid food for microwave heating according to the present invention is also suitably used when cooking by heating in a microwave with the addition of milk. be able to.

  Microwave heating, for example, to draw out the preferred texture and umami of the added ingredients by heating, and from the point of seasoning ingredients with the seasoning liquid that is a liquid food for microwave heating, heating conditions that at least the seasoning liquid boils, Specifically, it is preferable to perform heating at an output equivalent to 600 W × 3 minutes or more per 300 g of the seasoning liquid and the added ingredients. Here, 600W × 3 minutes equivalent is the product of output wattage and time, such as 6 minutes for output 300W, 4.5 minutes for output 400W, 2.25 minutes for output 800W. It is to perform microwave heating above the condition calculated by converting the values to be 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, regarding the microwave-packed container-packed liquid food of the present invention, description will be given on the microwave-heated container-packed food in which ingredients are put into the container and cooked in the microwave to obtain a cooked dish. 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.

  The container-packed liquid food for the microwave oven can be stored by being packed in a container, and when necessary, the cooked food can be easily produced simply by putting the ingredients into the container and cooking in the microwave oven. This is preferable. Such a container-packed food for a microwave oven, for example, can be subjected to retort treatment for 4 minutes or more at 120 ° C. and freezing after filling and sealing in a heat-resistant pouch by a conventional method. The product is preferable because it can be stored for a long time even at room temperature.

  Furthermore, it is preferable that the container is provided with an explanation display such as a preferable cutting method, size, input amount, and wattage and time required for microwave heating when the cooking is performed in the microwave oven. In particular, as the specific content of the explanation display, the amount of ingredients input, size, wattage and time of microwave heating, because these greatly affect the quality of the heated food after microwave heating, It is desirable to display as much as possible. Such an explanatory display may be formed by printing on the surface of the container, or may be formed by printing on an exterior material such as a packaging box of the container, printed on a piece of paper separate from the container, The piece of paper may be attached to the container.

  Next, a method for cooking or manufacturing a heated food using the microwave oven-heated container-packed food 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, after weighing and cutting ingredients according to the contents of the description label attached to the microwave-heated container-packed food, the microwave-heated container-packed liquid food is opened, and the ingredients are inserted from there. Reseal with a zipper.

  Next, the container is put in a microwave oven so that the contents are not easily spilled from the steam release mechanism, and microwave cooking is performed at the above-described predetermined wattage and time. During microwave heating, the liquid food and ingredients are heated directly by cooking in the microwave oven, and the container is closed by the zipper, so the liquid food and ingredients are also affected by the generated steam. It is heated by the so-called steaming effect. Liquid foods and ingredients tend to dry and burn easily as the ingredients are heated directly by microwave heating, so using a pouch with a zipper in this way can also produce steamed ingredients with steam. The material can be boiled and cooked with a seasoning liquid that is a liquid food, and as a result, the burning of the liquid food is easily suppressed or prevented. Since the generated steam is discharged from the steam release mechanism, the container is prevented from bursting.

  After cooking, the heated food obtained by opening the container may be placed on a plate or the like. In the heated food obtained as described above, the flavor of the seasoning liquid, which is a liquid food, is sufficiently imparted to the ingredients, and the burning of the liquid food due to microwave heating is suppressed or prevented.

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.

[Example 1]
<Shimeji cream boiled>
(1) Ingredients to be added Ingredients to be added later into the container (pouch) were 100 g of shimeji mushroom.

(2) Preparation of container-packed liquid food for microwave heating (with retort cream sauce) Raw materials having the following blending ratio were prepared. First, salt, super white sugar, and xanthan gum were mixed with powder. Next, after this powder mixture and fresh water are added to a mixer and mixed with stirring, rapeseed oil, sorbitan fatty acid ester (HLB4.3), chicken extract, skim milk powder, wheat flour, fresh cream, hydroxypropylated phosphate cross-linked starch, Butter was added and further stirred and mixed. Subsequently, a cream sauce was prepared by adding the obtained liquid mixture to a heated double kettle and heating to a product temperature of 90 ° C. while stirring.

Subsequently, 200 g of the obtained cream sauce was used as a stand-up pouch with a zipper having a vapor venting mechanism composed of a weakened seal portion and a notch (the zipper portion of the zipper portion so as to be partially opened by the pressure when the pouch expands during microwave heating). Filled and sealed in a steam venting mechanism with an adjusted fitting), retort processed (115 ° C., 20 minutes), and packed in a pouch with retort cream sauce (200 g) packed in a microwave heating container-packed liquid food Got.
The obtained liquid food for heating in a microwave oven was sealed in a paper cosmetic box printed with a description of the preferred size of the shimeji mushroom to be added to the cream sauce, the input amount, the wattage and time required for microwave heating. In addition, starch content was 250 parts with respect to 100 parts of content of sorbitan fatty acid ester (HLB4.3).

<Combination ratio>
Salt 2.0%
Super white sugar 0.5%
Nonfat dry milk 2.0%
Flour 1.5%
Fresh cream 7.0%
Rapeseed oil 2.0%
Hydroxypropylated phosphate cross-linked starch 1.5%
Xanthan gum 0.2%
Butter 0.5%
Chicken extract 0.2%
Sorbitan fatty acid ester (HLB4.3) 0.6%
Shimizu remaining amount ――――――――――――――――――――――――――――
Total 100.0%

(3) Cooking with a microwave oven The zipper of the above-mentioned (2) microwave heating container-packed liquid food was opened, 100 g of the koji mushroom (1) was added, and the zipper was closed again. Next, the container-packed liquid food for heating the microwave oven after putting the shimeji in the microwave oven was placed flat so that the steam release mechanism was on the upper surface. This was cooked in a microwave (600 W × 6 minutes) and opened from the notch for taking out the dish. The liquid food heated in the microwave oven did not burn. In addition, the flavor derived from an emulsifier was not felt.

  In addition, in the cream sauce of Example 1, the amount of sorbitan fatty acid ester (HLB4.3) was 0.08%, and the decrease was also corrected for the cream sauce prepared in the same manner except that it was corrected by increasing fresh water. Similarly, when cooking with a microwave oven and observing the liquid food after heating, there was a burnt spot on a part of the peripheral portion of the liquid food, but it was in a range where there was no problem. In addition, starch content was 1875 parts with respect to 100 parts of total contents of sorbitan fatty acid ester (HLB4.3).

  Further, in the cream sauce of Example 1, the control product not containing hydroxypropylated phosphate cross-linked starch was also cooked in a microwave oven and the liquid food after heating was observed. There were spots that were dry and burnt.

[Example 2]
<Boiled pasta in oil sauce>
(1) Ingredients to be added Pasta (dried noodles, length 25 cm, diameter 1.6 mm, product name: Ma Mar Spaghetti, manufacturer name: Nisshin Foods Co., Ltd.) 80 g It was.

(2) Preparation of packaged food for microwave oven heating (with oil sauce)

  The raw material of the following mixture ratio was prepared. These raw materials were put into a kneader and heated to a product temperature of 90 ° C. with stirring and mixing to obtain an oil source.

  Subsequently, 30 g of the obtained oil source was filled and sealed in a zippered stand pouch (same as Example 1) having a steam venting mechanism consisting of a weakened seal portion and a notch, and then retorted (115 ° C., 20 minutes), A microwave heating container-packed liquid food product in which an oil source (30 g) was filled in the pouch was obtained. In addition, starch content was 67 parts with respect to 100 parts of total content of sorbitan fatty acid ester (HLB7.0) and sucrose fatty acid ester (HLB6.0).

<Combination ratio>
Cooking oil 42.0%
Salt 8.0%
Sodium glutamate 3.0%
Octenyl succinic acid starch 2.0%
Xanthan gum 0.2%
Red pepper 0.3%
2.5% dry garlic
Sorbitan fatty acid ester (HLB7.0) 1.5%
Sucrose fatty acid ester (HLB6.0) 1.5%
Shimizu remaining amount ――――――――――――――――――――――――――――
Total 100.0%

(3) Cooking by microwave oven The zipper of the liquid food packaged in the microwave oven heating of (2) was opened, 80 g of pasta and 200 g of fresh water from (1) were added, and the zipper was closed again. Next, the resin pouch-packed seasoning liquid after the addition of pasta and fresh water was placed in a microwave oven so that the steam release mechanism was on the upper surface. This was cooked in a microwave oven (600 W x 10 minutes) and opened from the notch for taking out the dish. The liquid food heated in the microwave oven did not burn. In addition, the flavor derived from an emulsifier was not felt.

  In the oil source of Example 2, the blending amount of sorbitan fatty acid ester (HLB7.0) was 0.05%, the blending amount of sucrose fatty acid ester (HLB6.0) was 0.05%, and the decrease was Shimizu. For oil sauces prepared in the same way except for correction by increasing the amount of the food, the same was cooked in the microwave and the liquid food after heating was observed. However, there was no problem. In addition, starch content was 2000 parts with respect to 100 parts of total content of sorbitan fatty acid ester (HLB7.0) and sucrose fatty acid ester (HLB6.0).

[Test Example 1]
In order to examine the effect of the emulsifier on the occurrence of scorch in the mushroom cream boil, the following test was conducted. That is, in Example 1, except that the emulsifier (sorbitan fatty acid ester) was changed as shown in Table 1, in the same manner as in Example 1, the containers for microwave heating of Test Nos. 1 to 9 in Table 1 were packed. A liquid food was prepared. Shimeji cream boiled was similarly cooked by microwave heating (2 samples each), and the presence or absence of scorching was evaluated according to the following criteria. The obtained results are shown in Table 1.

<Evaluation criteria for scorch>
○: Both specimens were not burned Δ: There was a spot burned on one specimen ×: There was a spot burned on both specimens

  According to Table 1, the container-packed liquid food for microwave heating containing at least any one of sorbitan fatty acid ester of HLB3-7 and sucrose fatty acid ester of HLB3-7 suppresses the occurrence of scorching due to microwave heating. Can understand. In addition, the flavor derived from the emulsifier was not felt in the container-packed liquid food for microwave oven heating of test numbers 2-4 and 7.

  On the other hand, it can be understood that the microwave heating container-packed liquid food containing the emulsifiers of Test Nos. 1, 6, 7, 8 and 9 is inferior in the scorch suppression effect.

[Preparation Example 1] (Preparation of emulsion composition)
2 parts of the enzyme-treated phospholipid was added to 60 parts of purified water and dissolved by heating to obtain an aqueous emulsifier solution. Further, 20 parts of glycerin fatty acid ester (HLB 5.0) and 10 parts of edible oil (salad oil) were mixed and dissolved by heating to obtain an oily emulsifier solution. The obtained aqueous emulsifier solution and oily emulsifier solution were mixed, and purified water was added so that the total amount of the mixture was 100 parts. The resulting mixture was emulsified with a high-pressure emulsifier under conditions that provide a predetermined average particle size of the emulsified particles to prepare an emulsified composition (hereinafter referred to as “emulsified composition X”).
The average particle size of the emulsified composition X was 0.5 μm.

[Preparation Example 2] (Preparation of emulsion composition)
15 parts of glycerin fatty acid ester (HLB 9.5) was added to 50 parts of purified water and dissolved by heating to obtain an aqueous emulsifier solution. Further, 7 parts of egg yolk oil (phospholipid content 30%) and 20 parts of ethanol were mixed and dissolved by heating to obtain an oily emulsifier solution. The obtained aqueous emulsifier solution and oily emulsifier solution were mixed, and purified water was added so that the total amount of the mixture was 100 parts. The obtained mixture was emulsified with a high-pressure emulsifier under the conditions for obtaining an oil-in-water emulsion to prepare an emulsion composition (hereinafter referred to as “emulsion composition Y”).
The average particle size of the emulsified composition Y was 0.3 μm.

[Example 3]
<Simmered Potato Cream>
(1) Ingredients to be added Ingredients to be added later in the pouch were about 180 g of potatoes cut into bite-sized (about 1 cm width, sliced) and 80 g of milk.

(2) Preparation of container-packed liquid food for microwave heating (with retort cream sauce) Raw materials having the following blending ratio were prepared. A cream sauce was obtained by charging these materials into a kneader and heating them to 90 ° C. with stirring and mixing.

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), A microwave heating container-packed liquid food in which a pouch was filled with retort cream sauce (200 g) was obtained. In addition, starch content was 286 parts with respect to 100 parts of content of sorbitan fatty acid ester (HLB4.9).

<Combination ratio>
Salt 2.0%
Super white sugar 2.0%
White wine 2.0%
Flour 1.5%
Milk 15.0%
Cheese 3.0%
Acetylated adipic acid crosslinked starch 2.0%
Xanthan gum 0.1%
Butter 2.0%
Onion 7.0%
Bacon 7.0%
Sorbitan fatty acid ester (HLB4.9) 0.7%
Emulsified composition X 0.7%
Shimizu remaining amount ――――――――――――――――――――――――――――
Total 100.0%

(4) Cooking by microwave oven The zipper of the liquid food packaged in the microwave oven heating of (3) was opened, 100 g of potato of (1) was added, and the zipper was closed again. Next, the microwave-heated container-packed liquid food after the potato was put in the microwave oven was placed flat so that the steam release mechanism would be on the upper surface. This was cooked in a microwave (600 W × 4 minutes) and opened from the notch for taking out the dish. The liquid food heated in the microwave oven did not burn. In addition, the flavor derived from an emulsifier was not felt.

[Test Example 2]
In order to investigate the effect of the combination of an emulsifier and an emulsified composition on the occurrence of scorch in potato creaming, the following test was conducted. That is, in Example 3, except that the emulsifier (sorbitan fatty acid ester (HLB 4.9)) and the emulsified composition X were changed as shown in Table 2, the test numbers in Table 2 were obtained in the same manner as in Example 3. 1 to 10 microwave heating container-packed liquid foods were prepared. Potato cream boiled was similarly cooked by heating in a microwave oven (2 samples each), and the presence or absence of scorching was evaluated according to the following criteria. The obtained results are shown in Table 2.

<Evaluation criteria for scorch>
○: Both specimens were not burned Δ: There was a spot burned on one specimen ×: There was a spot burned on both specimens

  According to Table 1, the liquid food for microwave oven heating containing at least one of sorbitan fatty acid ester of HLB3-7 and sucrose fatty acid ester of HLB3-7, and containing emulsion composition X or emulsion composition Y, It can be understood that the occurrence of scorching due to microwave heating is suppressed. The same result was obtained even when the emulsified composition prepared by the same method was used except that the enzymatically decomposed lecithin of the emulsified composition X was changed to polyglycerin fatty acid ester (HLB16.0). The same results were obtained even when the emulsion composition prepared in the same manner was used except that the egg yolk oil of the emulsion composition Y was changed to sorbitan fatty acid ester (HLB3.7).

  On the other hand, the liquid food for microwave heating which does not contain the emulsifier of the HLB value of the test numbers 7 and 8 in a certain range, and the liquid food for microwave heating containing the emulsifier of the test numbers 9 to 11 suppress the burning. It can be understood that all the effects are inferior.

[Example 4]
<Boiled tofu with soy sauce>
(1) Ingredients to be added Ingredients to be added later to the liquid food were 300 g of silk tofu cut into bite-sized pieces (3 cm square).

(2) Preparation of container-packed liquid food for microwave oven heating (with soy sauce-containing seasoning liquid) Raw materials having the following blending ratios were prepared. These raw materials were put into a kneader and heated to a product temperature of 90 ° C. while stirring and mixing to obtain a liquid food for microwave heating. In addition, the emulsified composition X of the present Example changed the conditions of the emulsification process, and set the average particle diameter to 0.8 μm.

Subsequently, 100 g of the obtained soy sauce-containing seasoning liquid was filled and sealed in an aluminum pouch, then retort-treated (115 ° C., 20 minutes), and the pouch filled with the soy sauce-containing seasoning liquid (100 g) was heated in a microwave oven. A liquid food was obtained.
The resulting liquid food for microwave heating is enclosed in a paper cosmetic box printed with explanations such as the preferred size of tofu to be added to the soy sauce-containing seasoning liquid, the input amount, the wattage and time required for microwave heating did. In addition, starch content was 1500 parts with respect to 100 parts of content of sorbitan fatty acid ester (HLB7.0).

<Combination ratio>
Ground beef 10.0%
Sugar 5.0%
Deep mouth soy sauce 5.0%
Mirin 5.0%
Salt 1.3%
Wet heat-treated starch 3.0%
Sorbitan fatty acid ester (HLB7.0) 0.2%
Emulsion composition X 0.1%
Shimizu remaining amount ―――――――――――――――――――――――――――――
Total 100.0%

(3) Cooking with a microwave oven The aluminum pouch of the liquid food for microwave heating of (3) is opened, and the liquid food for microwave heating and 300 g of tofu of (1) are formed into a molded container (length 18) 0.5 × width 12 cm × height 5.7 cm). Next, the liquid food for heating the microwave oven after the tofu was put in the microwave oven was cooked (600 W × 4 minutes) in the microwave oven. The liquid food heated in the microwave oven did not burn. In addition, the flavor derived from an emulsifier was not felt.

  In addition, about the control | contrast goods which are not mix | blending sorbitan fatty acid ester (HLB7.0) and the emulsification composition X, when it heat-cooked similarly with the microwave oven, there existed the burnt location in the liquid surface peripheral part of liquid food.

Claims (8)

Microwave oven that enables heating food to be obtained by adding ingredients to liquid food and cooking in a microwave oven (heating conditions equivalent to 600 W x 3 minutes or more per 300 g of liquid food and added ingredients) A liquid food for heating, comprising at least one of HLB 3-7 sorbitan fatty acid ester and HLB 3-7 sucrose fatty acid ester, processed starch or wet heat-treated starch , HLB 3-7 sorbitan fatty acid ester and HLB 3-7 The total content of at least one of the sucrose fatty acid esters is 0.1 to 4% by mass of the total liquid food, starch is 1 to 5% by mass of the total liquid food, and HLB3 to 7 sorbitan fatty acid esters and HLB3 The blending amount of starch with respect to 100 parts by mass of the total content of at least any one of sucrose fatty acid esters Microwave heating liquid food, characterized in that 50 to 1,500 parts by weight. The food for microwave oven heating according to claim 1, wherein the ingredients are at least one selected from mushrooms, tofu, raw rice, raw noodles, dry noodles, and meat. The liquid food for heating a microwave oven according to claim 1 or 2, wherein milk is added to the liquid food together with ingredients and cooked in a microwave oven. The liquid food for microwave heating according to any one of claims 1 to 3 , comprising an emulsified composition obtained by emulsifying edible fats and oils with a lipophilic emulsifier and a hydrophilic emulsifier. A liquid food for microwave heating according to any one of claims 1 to 4 is filled in a container, and a heated food is obtained by putting ingredients into the container and cooking with a microwave oven. Liquid food in containers for microwave heating. The container-packed liquid food for heating a microwave oven according to claim 5 , comprising an explanation display of the size and amount of ingredients to be put into the container and the wattage and time required for microwave heating. The manufacturing method of the heated food characterized by adding an ingredient to the liquid food for microwave heating in any one of Claims 1 thru | or 4 , and cooking by heating with a microwave oven. A method for producing a heated food, wherein the ingredients are put into the container of the liquid food packaged in a microwave oven container according to claim 5 or 6 and cooked in a microwave oven.