JP6043082B2 - Burst suppression material during microwave cooking and food burst prevention method during microwave cooking - Google Patents

Description

  The present invention relates to a burst suppressing material during microwave heating cooking. More specifically, the present invention relates to a rupture suppressing material used for microwave cooked food and a method for preventing food rupture during microwave heat cooking.

  In recent years, microwave ovens have been generally used as cooking utensils that can be used in various cooking such as baking, boiling, and steaming, from simple reheating appliances. As described above, methods for cooking various foods using a microwave oven are being developed because of the ease of cooking and the growing interest in health such as cooking methods that do not use oil.

  In normal cooking, heat is applied from the outside of the food, whereas in microwave heating, the moisture contained in the food absorbs microwave energy and generates heat, so that not only from the outside but also from the inside of the food. It is characterized by being heated. Therefore, cooking in a microwave oven has a problem that the food ingredient is easily ruptured as compared to normal cooking.

  As a technique for preventing the rupture of food during cooking, for example, Patent Document 1 discloses a material having a relatively low heat coagulation property such as dextrin, soy protein, wheat protein, milk protein, etc. A technique for preventing a puncture phenomenon when oiling creamy ingredients (fresh cream croquettes) is disclosed.

  Patent Document 2 discloses a technique for preventing peeling or puncture of a frozen fried product by adding liquid edible oil and soybean protein powder to a batter.

  Patent Document 3 discloses a technique for preventing a puncture phenomenon during oil frying by containing a refined vegetable protein material such as soybean protein, wheat protein, corn protein, pea protein, etc. in a fried food material. Has been.

  Patent Document 4 discloses a technique for preventing the croquette from bursting during frying by adding pregelatinized flour, soybean protein, wheat protein and the like to the powder of batter.

  All of the techniques of Patent Documents 1 to 4 propose not a food burst prevention technique during microwave cooking, but a food burst prevention technique during normal heating cooking.

  In addition, as a technique referred to microwave cooking, for example, in Patent Document 5, by using wheat flour and / or starch as a main component and containing an alkaline earth metal-bound soybean protein in a batter, A technique is disclosed in which the ratio of puncture and cracking of clothing during frying is reduced, and the puncture rate during range heating is also reduced.

  Patent Document 6 discloses that an alkaline-treated wheat gluten degradation product eliminates the buffering action of acidic amino acid residues depending on wheat flour, and glucomannan, pregelatinized starch, dextrin, and basic compound. There has been disclosed a technique for suppressing the bursting of oil such as cream croquette with a high water content by controlling the formation of a strong film with a high water dilution ratio and suppressing the bursting of damage even in microwave heating.

  However, these techniques of Patent Documents 5 and 6 are techniques for preventing rupture in normal cooking (during oil cooking), and additionally, when the food after cooking is re-warmed, a microwave oven is used. Even when it is used, it is a technique that can prevent bursting.

  As described above, there is a technique for preventing rupture in the case where food that has been cooked once is reheated by using a microwave oven. The fact is that there is no technology to prevent it effectively.

JP 54-067042 A JP 54-154539 A JP 2003-023986 A Japanese Patent Laid-Open No. 51-015644 Japanese Patent Laid-Open No. 08-266239 Japanese Patent Laid-Open No. 2000-12595

  As described above, in recent years, a method of cooking by heating using a microwave oven has been widely and generally performed due to the ease of cooking and the growing interest in health such as cooking methods that do not use oil. However, the actual situation is that there is no technology for effectively preventing the bursting of food when cooking is performed using a microwave oven instead of reheating the cooked food.

  Therefore, the main object of the present invention is to provide a technique for effectively preventing the rupture of food when cooking with a microwave oven is performed.

  The inventors of the present invention have conducted intensive research on techniques for preventing the bursting of foods when cooking using a microwave oven. As a result, when performing cooking using a microwave oven, normal cooking is performed. By paying attention to the difference in the way heat is transferred to food and the rupture mechanism, the present inventors have succeeded in constructing a rupture prevention mechanism unique to microwave cooking and have completed the present invention.

That is, in the present invention, first, it is used for microwave cooking food,
Egg white powder,
A metal salt,
A burst inhibiting material for preventing the food from bursting is provided.
In the present invention, a coating film can be formed on the food surface by using egg white powder, and the coating property is improved by adding a metal salt. Furthermore, it is presumed that the microwave energy absorption to the coating on the food surface is improved and a stronger coating is formed due to the marked increase in the dielectric loss of the microwave energy due to the ionization of the metal salt. That is, the egg white powder and the metal salt exhibit functions unique to microwave heating, and their functions combine to synergistically improve the coating properties of the food surface.
The food to which the burst suppressing material according to the present invention is applicable is not particularly limited as long as it is a food used for microwave cooking, but is effective for preventing the bursting of meat having a relatively high water content.
In this case, the type of meat is not particularly limited, but is particularly effective for livestock meat and / or fish meat.
The metal salt that can be used in the burst suppressing material according to the present invention is not particularly limited, but in the present invention, one or more metals selected from metal salts consisting of sodium, calcium, potassium, or magnesium are particularly used. It is preferred to select a salt.
In the burst suppressing material according to the present invention, the blending amount of the metal salt is not particularly limited, but the sodium salt, the calcium, the potassium, or the magnesium is 0.1% per 100 g of the burst suppressing material. It is preferable to blend so as to be an amount corresponding to 01 to 0.40 mol.
Moreover, as said egg white powder, it is preferable to mix | blend 1-20 mass% in the said burst suppression material.
A roasted flavor seasoning can be further added to the burst suppressing material according to the present invention.
The type of roasted flavor seasoning that can be used for the burst suppressing material according to the present invention is not particularly limited, but in the present invention, it is particularly preferable to use roasted soy sauce powder.
In this case, the addition amount of the roasted soy sauce powder is not particularly limited, however, in the present invention, it is particularly preferable to add 1 to 25% by mass in the burst suppressing material.

Next, in the present invention, after blending egg white powder and a metal salt in food,
There is provided a rupture prevention method for preventing rupture of food during microwave cooking, wherein the food is cooked by microwave.

Here, technical terms according to the present invention are defined.
In the present invention, “rupture” means that the internal pressure of the food increases during microwave heating cooking, which causes the food to repel and the appearance of the food to be impaired, or the moisture contained in the food, the burst suppressing material, or the clothing material. A phenomenon in which these fragments are scattered.

  In the present invention, the “metal salt” refers to an inorganic salt that is recognized as a food additive by the Japanese Food Sanitation Law.

  ADVANTAGE OF THE INVENTION According to this invention, when performing the cooking using a microwave oven, it becomes possible to prevent effectively the bursting of foodstuffs.

  Hereinafter, preferred embodiments for carrying out the present invention will be described. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<1. Burst Suppression Material>
The burst suppressing material according to the present invention is used for microwave cooked foods and comprises (1) egg white powder and (2) a metal salt. Moreover, (3) powdery seasonings, such as a roasted flavor seasoning, can also be further added to the burst suppression material which concerns on this invention as needed. Hereinafter, components used for the burst suppressing material according to the present invention will be described in detail.

(1) Egg white powder In the burst inhibiting material according to the present invention, the egg white powder is used to form a film on the food surface.

In normal cooking, heat is applied from the outside of the food. First, a film is formed on the surface of the food, and the inside of the food is gradually heated to evaporate the water inside the food and generate water vapor. It is thought that the internal pressure of food increases and rupture occurs.
On the other hand, in the case of microwave cooking, the water contained in the food absorbs the microwave energy and generates heat, so that it is heated not only from the outside but also from the inside of the food. For this reason, internal heating also proceeds before the film is formed on the food surface, and the internal pressure of the food is increased at an early stage. Therefore, rupture is likely to occur as compared with normal cooking. Therefore, in microwave cooking, it is important to quickly form a film on the food surface.

  Therefore, the inventors of the present invention have found that a coating film can be formed on the surface of food by using egg white powder during microwave cooking. However, conventionally, when egg white powder is used for microwave cooking, a unique odor is generated during heating or it becomes easy to burn. Therefore, it has not been preferred to use egg white powder for microwave cooking. However, in the present invention, it has been found that by using in combination with the metal salt described later, the egg white powder can be sufficiently exerted the effect of suppressing rupture at a lower blending amount than before, and it is easy to smell and scorch during heating. Suppressing this, we succeeded in making a sufficient burst suppression effect function.

  In the burst inhibiting material according to the present invention, the blending amount of the egg white powder is not particularly limited, and can be freely set according to the type of food to be used, other blending components, and the like. Particularly in the present invention, the blending amount of the egg white powder in the burst suppressing material is preferably 1 to 20% by mass, more preferably 1 to 7% by mass. By setting the blending amount of the egg white powder to 1% by mass or more, it is possible to improve the coating property on food and enhance the effect of preventing rupture. The unpleasant flavor accompanying cooking can be prevented more effectively.

(2) Metal salt In the burst inhibiting material according to the present invention, the metal salt is used to make the film formed on the food surface with the egg white powder stronger. More specifically, a strong coating is formed by promoting the coagulation ability of the egg white powder with a metal salt. The mechanism is that the metal salt neutralizes the negative charge derived from the carboxyl group of the egg white protein side chain and reduces the net charge, thus reducing the repulsive force between molecules and increasing the chance of contact between molecules. In addition, as the net charge is reduced, the hydrophobicity of the protein surface is reduced, so that hydrophobic bonds are likely to occur.

  Further, it is assumed that the microwave energy absorption loss is significantly improved by the ionization of the metal salt, thereby improving the absorption of the microwave to the film on the food surface and forming a stronger film.

Here, “dielectric loss” will be described.
During microwave heating cooking, the irradiated microwave is partially reflected on the food surface and partially penetrates into the food. At this time, the food is heated by converting the penetrated microwave energy into heat. There are two physical properties that determine the absorption of microwave energy: dielectric constant and dielectric loss, which are inversely related. The dielectric constant indicates how much electricity is accumulated in the object irradiated with microwaves (food in the present invention), and how much the irradiated microwave energy is converted into heat in the object. The dielectric loss is shown.

  The inventors of the present application have assembled an inference that the metal salt may have a function of significantly improving the dielectric loss without changing the dielectric constant. This is considered to be caused by the fact that the ion changes the electric field due to the ionization of the metal salt.

  And by utilizing this property, by using a metal salt in combination with the egg white powder, not only the coagulation ability of the egg white powder is promoted, but also the dielectric loss of microwave energy is remarkably improved, and the food surface It is thought that the microwave absorption to the coating film is improved, and as a result, a stronger coating film is formed at an early stage and it is possible to prevent the food from bursting.

  The metal salt that can be used for the burst suppressing material according to the present invention can be applied to foods, and any kind of metal salt can be freely selected and used as long as the effects of the present invention are not impaired. be able to. For example, the metal salt which consists of sodium, calcium, potassium, or magnesium can be mentioned. Among these, a calcium salt is particularly preferable in the present invention. Examples of the calcium salt include calcium carbonate.

  In the burst inhibiting material according to the present invention, the blending amount of the metal salt is not particularly limited, and can be freely set according to the type of food used, other blending components, and the like. In the present invention, in particular, the metal salt in the rupture suppressing material is preferably equivalent to 0.01 to 0.40 mol per 100 g of the rupture suppressing material as the sodium, calcium, potassium, or magnesium. It is preferable to blend as described above. By setting the blending amount of the metal salt to 0.01 mol or more per 100 g of the burst inhibiting material, it is possible to further improve the coating property on food and enhance the burst preventing effect, and 0 per 100 g of the burst inhibiting material. By setting the amount to 40 mol or less, scorching can be more effectively prevented.

(3) Powdery seasoning A powdery seasoning can be further added to the burst suppressing material according to the present invention. The powdery seasoning that can be used in the bursting-suppressing material according to the present invention can be applied to foods, and any kind of powdery seasoning can be freely used as long as the effect of the present invention is not impaired. It can be selected and used. For example, brewing seasonings; sugars such as sugar, glucose and syrup, nucleic acid seasonings such as inosinic acid and guanylic acid; yeast extract and the like can be mentioned. Among these, in the present invention, it is preferable to select at least a brewing seasoning.

  An excellent flavor can be imparted by adding a brewing seasoning to the rupture inhibiting material according to the present invention.

  As a brewing seasoning that can be used for the burst-suppressing material according to the present invention, for example, one or more grains selected from wheat, soybeans, and rice were produced using microorganisms such as koji molds, lactic acid bacteria, and yeasts. The thing etc. are mentioned and what is generally marketed may be used. More specifically, examples include soy sauce powder, miso powder, vinegar powder, and mirin powder. Among these, in the present invention, it is particularly preferable to select at least soy sauce powder or miso powder. This is because it gives an excellent flavor and also improves the color tone of the appearance.

  When using a powdery seasoning for the burst inhibiting material according to the present invention, it is preferable to use a powdered seasoning imparted with a roasted flavor (hereinafter referred to as “roasted flavored powder seasoning”). By using a roasted flavor powder seasoning for the burst suppressing material according to the present invention, a fragrant flavor at the time of eating can be imparted. In addition, the burst suppressing material according to the present invention can suppress unpleasant flavors associated with microwave cooking as compared to conventional cooking in which a food containing egg white is microwave-heated. By adding, the unpleasant flavor associated with microwave heating cooking can be more reliably suppressed even when egg white powder is blended in a large amount. Furthermore, it is also possible to adjust the color tone of the food after cooking. Specific examples of the roasted flavor powder seasoning component include roasted brewed seasoning powders such as roasted soy sauce powder and roasted miso powder.

  The roasted flavor powder seasoning can be obtained by heat-treating raw materials such as the seasoning and other components as appropriate so that a roasted flavor is produced. The heat treatment method in this case is not particularly limited as long as the heat treatment can be performed so as to produce a roasted flavor, and can be freely selected according to the state of the raw material (solid, pasty, liquid) or the like. For example, roasting, ripening, simmering, steaming, autoclaving and the like can be mentioned.

  The heating temperature in the heat treatment is not particularly limited as long as the heat treatment can be performed so as to produce a roasted flavor, and can be freely set according to the state of the raw material (solid, pasty, liquid) or the like. In the present invention, the heating is preferably performed at a heating temperature of 100 ° C. or higher (more preferably 120 ° C. or higher) and the product temperature is about 100 to 300 ° C. The heating temperature (product temperature) at this time is preferably 100 ° C. or higher, more preferably 100 to 200 ° C. The heating temperature (atmosphere temperature) is preferably 150 ° C. or higher, more preferably 150 to 300 ° C., and still more preferably 150 to 180 ° C.

  The heat treatment time in the heat treatment is not particularly limited as long as the heat treatment can be performed so as to produce a roasted flavor, and can be freely set according to the state of the raw material (solid, pasty, liquid). As an example of the heat treatment, when the raw material is solid (powder, granule, etc.) or paste, it is preferable to perform roasting under the above heat treatment conditions. The roasting time at this time is preferably 30 seconds to 20 minutes, more preferably 30 seconds to 10 minutes. Moreover, when the said raw material is a liquid or paste form, it is suitable to carry out on the above-mentioned heat-processing (article temperature) conditions, simmering, and it is 3 minutes or less (preferably 1 minute or less) after simmering. It is preferred to do so.

  The method for making the seasoning described above in powder form is not particularly limited, and one or more known methods can be freely selected and performed. Examples include spray drying, sun drying, freeze drying, tunnel drying, centrifugal thin film drying, and powder drying. More specifically, there are a method of pulverizing a dried product with a pulverizer such as a turbo mill; a method of collecting powder by sieving; a method of adding dextrin and gelatin to a brewing seasoning liquid, and spray drying.

  In the burst inhibiting material according to the present invention, the amount of powdered seasoning added is not particularly limited, and can be freely set as long as the effects of the present invention are not impaired. Especially in this invention, the addition amount of the powdery seasoning in a burst suppression material becomes like this. Preferably it is 1-60 mass%. By making the addition amount of the powdery seasoning 1% by mass or more, the flavor can be improved, and by making it 60% by mass or less, it is possible to prevent the taste from becoming too deep, An excellent dry texture can also be imparted. In addition, when the sheet is used in microwave cooking by setting the addition amount of the powdery seasoning to 1 to 60% by mass, the food is prevented from adhering to the sheet after cooking. The sheet can be actively used, moisture generated from food such as meat juice generated during microwave cooking can be appropriately removed, and a superior texture and flavor can be imparted.

  In addition, in the burst inhibiting material according to the present invention, when a roasted flavor powder seasoning is used as the powdery seasoning, the addition amount is not particularly limited, and can be freely set as long as the effects of the present invention are not impaired. it can. In the present invention, the amount of the roasted flavor powder seasoning is particularly preferably 1 to 25% by mass, and more preferably 2 to 20% by mass in the burst suppressing material. By making the addition amount of the roasted flavor powder seasoning 1% by mass or more, the masking effect can be sufficiently exhibited, and by making it 20% by mass or less, scorching can be prevented.

(4) Others In the burst inhibiting material according to the present invention, when food is seasoned, for example, when cooking fried food, grilled food, boiled food, steamed food, etc. by microwave cooking, Or, for example, when adding modifiers to soften the meat, for example, various materials used for clothing, dusting powder, seasoning liquid, modifiers, etc. should be added as necessary Is also free.

  The food that can be used for the burst suppressing material according to the present invention described above is not particularly limited as long as it is a food that is cooked by microwaves. For example, livestock such as chicken, pork, beef, etc .; horse mackerel, saury, octopus And seafood such as scallops; vegetables such as peppers and onions. Among these, especially in this invention, it can use suitably for the meat | flesh which contains many water | moisture contents inside. The type of meat that can be used by the burst-suppressing material according to the present invention is not particularly limited, and examples thereof include livestock meat such as chicken, pork, beef, and mutton, and fish meat.

<2. How to prevent food rupture during microwave cooking>
The method for preventing the bursting of food during microwave cooking according to the present invention includes adding egg white powder and a metal salt to a food, and then cooking the food with microwaves, thereby cooking the food during microwave cooking. This is a method for preventing the rupture of food. If necessary, in addition to egg white powder and metal salt, after adding a powdery seasoning such as roast flavor seasoning, the food may be cooked by microwave, The rupture of food can be effectively prevented.

  Hereinafter, the method of adding egg white powder and metal salt and, if necessary, powder seasoning will be described in detail. In addition, about the function of a egg white powder, a metal salt, and a powder seasoning, a specific example, a mixing | blending or addition amount etc., since it is the same as the burst suppression material mentioned above, description is omitted here.

  In the food burst prevention method according to the present invention, at least before performing microwave heating cooking, if egg white powder, a metal salt, and, if necessary, a powder seasoning are added to the target food, its specifics A method is not specifically limited, According to the final cooking form etc., it can add by a free method. For example, when the food is not particularly required to be seasoned or coated with clothes, it can be added by directly attaching egg white powder, metal salt and, if necessary, a powder seasoning to the food surface.

  In addition, when seasoning foods, for example, cooking fried foods, grilled foods, boiled foods, steamed foods, etc. by microwave cooking, or modified to soften meat, for example When adding ingredients etc., for example, egg white powder, metal salt, and if necessary, powder seasoning are added to clothing materials, dusting powder, seasoning liquid, modifiers, etc. It can be added by using it for food before microwave cooking.

  In addition, for example, after the food is pretreated with clothing material, dusting powder, seasoning liquid, seasoning, modifier, etc., the egg white powder, the metal salt, and, if necessary, the powder seasoning have been pretreated. It can also be added to food. Hereinafter, materials that can be used for clothing materials, dusting powder, seasoning liquids, and the like will be described.

(1) Skin material In the method for preventing the bursting of food during microwave cooking according to the present invention, flour such as flour, corn flour, rice flour, buckwheat flour; starch such as corn starch, potato, tapioca, and α-modified products and processing thereof. One or two or more skin materials that can be used for normal clothing materials such as starch powder (starch powder), dusting powder, seasoning liquid and the like can be freely selected and used. It is also possible to select one or more kinds of burned products derived from wheat such as bread crumbs and crackers, and coarse particles such as corn grits, semolina and pasta pulverized products, and use them as the skin material. Among these, in the present invention, one or more kinds of hardly water-soluble granular materials that are difficult to dissolve in water, such as corn grits, semolina, and coarse pulverized pasta are used. preferable.

By using the coarse particles as the skin material, excellent food texture and flavor can be imparted to the food after microwave cooking.
Moreover, when a sheet | seat is used in microwave cooking, adhesion to the sheet | seat of the foodstuff after cooking can be prevented and it can be made easy to peel easily. Therefore, it becomes possible to actively use the sheet in microwave cooking, and moisture generated from food such as meat juice generated during microwave cooking can be appropriately removed, so that even better texture and flavor are imparted. be able to.

  When the coarse particles are selected, these may be roasted coarse particles. By using a roasted coarse-grained product, it is possible to impart a savory flavor and a hard texture (food texture that simulates the texture of a fried or grilled product). In addition, the food burst prevention method during microwave cooking according to the present invention can suppress the unpleasant flavor associated with microwave cooking as compared to the case of microwave cooking with food containing conventional egg whites. However, by using a roast coarse product, an unpleasant flavor associated with microwave heating cooking can be more reliably suppressed even when a large amount of egg white powder is blended.

  In the method for preventing the bursting of food during microwave cooking according to the present invention, when the coarse particles are used, the addition amount is not particularly limited and can be freely set as long as the effects of the present invention are not impaired. In the present invention, the total amount of the coarse particles is preferably 10 to 60% by mass, more preferably in the total amount of the clothing material, the dusting powder, the seasoning liquid and the like and the burst suppressing material according to the present invention. It is suitable to set it as 20-50 mass%, Most preferably, it is 30-50 mass%. By making the addition amount of the coarse particles 10% by mass or more, a dry texture can be obtained, and by making it 60% by mass or less, the flavor can be improved. Furthermore, when the sheet is used in microwave cooking by setting the coarse particles to 10 to 60% by mass, the food is prevented from adhering to the sheet after cooking. It is possible to apply the water, and for example, it is possible to appropriately remove moisture generated from food such as meat juice generated during microwave cooking, and to impart a further excellent texture and flavor.

(2) Processed soybean powder In the method for preventing food burst during microwave cooking according to the present invention, processed soybean powder can be further used. By using the processed soybean powder, an excellent dry texture and flavor can be imparted after microwave cooking.
Moreover, when a sheet | seat is used in microwave cooking, adhesion to the sheet | seat of the foodstuff after cooking can be prevented and it can be made easy to peel easily. Therefore, it becomes possible to actively use the sheet in microwave cooking, and moisture generated from food such as meat juice generated during microwave cooking can be appropriately removed, so that even better texture and flavor are imparted. be able to.

  In the method for preventing the bursting of food during microwave cooking according to the present invention, when the processed soybean powder is used, the amount added is not particularly limited and can be freely set as long as the effects of the present invention are not impaired. In the present invention, the total amount of the processed soybean powder is preferably 5 to 50% by mass, more preferably 5% to 50% by mass in the total amount of the clothing material, the dusting powder, the seasoning liquid, and the like and the burst inhibiting material according to the present invention. Is preferably 5 to 30% by mass, more preferably 5 to 20% by mass, and particularly preferably 5 to 15% by mass. By adding 5% by mass or more of the processed soybean powder, when a sheet is used in microwave cooking, it is possible to reliably prevent food after cooking from adhering to the sheet, and 50% by mass. By making it below, the flavor can be improved.

(3) Others In the food burst prevention method during microwave heating cooking according to the present invention, one or more other optional components can be freely selected in addition to the materials described above, as long as the effects of the present invention are not impaired. Can be used. Examples of optional ingredients include protein powders other than soybean processed powders such as gluten powder, casein powder, and milk protein powder; single or mixed spices such as pepper, garlic, onion, ginger, turmeric, mustard, and curry powder; xanthan, Examples include thickeners such as pullulan; pH adjusters; pigments; powders such as swelling agents.

  In the method for preventing food rupture during microwave heating cooking according to the present invention, egg white powder, metal salt, and if necessary, powder seasoning are added to clothing material, dusting powder, seasoning liquid, modifier, etc. When using this method, the specific addition method is not particularly limited. For example, a method of mixing a specified amount of egg white powder, metal salt, and, if necessary, powder seasoning into clothing material, dusting powder, seasoning liquid, and modifying material; clothing material, dusting powder, seasoning liquid A method of suspending in water and then drying the material used for the modifying material, egg white powder, metal salt and, if necessary, a powder seasoning; liquid seasoning to the skin material, processed soybean powder, etc. After the ingredients are mixed and dried, they can be added using a free method such as a method of mixing egg white powder, metal salt, and if necessary, a powder seasoning and other powdered components.

  In the food burst prevention method during microwave heating cooking according to the present invention, microwave heating cooking may be performed by adjusting the output and time so that the food can be heated until it can be eaten. For example, cook chicken thighs (about 30 ± 2g per piece, about 8 pieces) to which the burst-suppressing material according to the present invention and, if necessary, clothing materials, dusting powder, seasoning liquid, and modifying materials are added to the surface In doing so, if the microwave heating is performed at 500 to 600 W for about 6 to 7 minutes, the texture and flavor of the obtained food are improved.

  In the present invention, when performing microwave heating cooking, contact the sheet with the burst-suppressing material according to the present invention and, if necessary, the food material added with clothing material, dusting powder, seasoning liquid, modifying material, etc. on the surface It is preferable to arrange so that the By using a sheet | seat, since the water | moisture content produced from foodstuffs, such as meat juice, which arises during a microwave cooking can be removed appropriately, the further outstanding food texture and flavor can be provided.

  The material of the sheet that can be used in the present invention can be used for processing / cooking foods, and any material that absorbs liquid such as gravy to some extent, for example, water-absorbing and / or oil-absorbing. If it exists, it can be freely selected and used. More specifically, for example, paper sheets such as towel paper (cooking paper, cooking sheet, cooking towel, etc.), printing paper, processed paper, tissue paper; cellulose (pulp, cotton, paper etc.) fiber, nylon fiber And a sheet made of non-woven fabric or woven fabric such as vinylon fiber, polyester fiber, polyolefin fiber, rayon fiber, and the like.

  When using a sheet, the method of contacting the food and the sheet is not particularly limited, and can be freely designed, for example, a method of laying the sheet under the food or a method of sandwiching the food between the sheets.

  Further, in the present invention, when performing microwave heating cooking, whether or not to cover the food with a food wrap film or the like can be freely selected according to the type of food, the desired texture, flavor and the like. .

  Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example demonstrated below shows an example of the typical Example of this invention, and, thereby, the range of this invention is not interpreted narrowly.

The specific products used in this example are as follows.
Egg white powder: Taiyo Kagaku Co., Ltd. Calcium carbonate: Shiraishi Calcium Co., Ltd. Sodium chloride: Wako Pure Chemical Industries, Ltd. Potassium chloride: Wako Pure Chemical Industries, Ltd. Magnesium chloride: Wako Pure Chemical Industries, Ltd. Trisodium citrate Dihydrate: manufactured by Wako Pure Chemical Industries, Ltd. Disodium dihydrogen pyrophosphate: manufactured by Taihei Chemical Industry Co., Ltd. Calcium chloride dihydrate: manufactured by Wako Pure Chemical Industries, Ltd. calcium dihydrogen pyrophosphate: Taihei Chemical Industry Co., Ltd. Manufactured by potassium carbonate: Wako Pure Chemical Industries, Ltd.

<Experimental example 1>
In Experimental Example 1, it was investigated whether or not an effect such as a burst suppressing effect could be obtained with a single component blended with the burst suppressing material according to the present invention. More specifically, egg white powder; sodium chloride as a metal salt, calcium carbonate, potassium chloride, magnesium chloride; roasted soy sauce powder as an example of a powdered seasoning, each having a burst inhibiting effect (plosive sound, Appearance due to bursting, dirt in the range), scorching, and egg odor were evaluated.

(1) Preparation of sample Each component shown in the following Table 1 and the fat and oil powder that induces bursting were mixed and adjusted so that the total mass was 100% by mass. Each mixed powder and chicken thigh meat (30 ± 2 g × 2 pieces) as an example of food are placed in a vinyl bag, and the vinyl bag is shaken so that the average coverage is 7-8%. Samples 1 to 7 were prepared by unifying the addition amount and applying each powder to the whole chicken thigh surface.
The coating rate was calculated using the following formula (1).

(2) Microwave heating cooking The samples 1-7 prepared above are placed on a plate with a paper sheet, and microwave heating cooking is performed for 2 minutes 30 seconds in a microwave oven (output 600 W) without wrapping. The microwave cooking food was obtained.

(3) Evaluation Evaluation of the resulting microwave heat-cooked food for the bursting suppression effect (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor based on the following evaluation criteria It was.

<Plosive>
The average value of 3 times was calculated | required about the plosive sound during a microwave heating cooking. Based on 16 bursts of sample 7 (see Table 1 below) using only 100% by weight of fat and oil powder as a standard, it was determined that a burst sound of 50% or less of the standard was 8 or less, and that there was a burst suppression effect. It was evaluated that a sufficient burst inhibiting effect was obtained when the number was less than 5 times.

<Appearance (appearance by bursting)>
After microwave cooking, the appearance of each microwave cooked food obtained was evaluated according to the following evaluation criteria.
(Double-circle): There is no damage by bursting, and it is very beautiful and good.
○: Some irregularities are seen on the surface due to rupture, but it is clean and good.
Δ: Slightly peeled off from the deposited composition along with rupture, but generally good.
X: The composition which adhered is peeled off with bursting, and puncture is seen also in cooked food itself.

<Dirt in the range>
About the state in the microwave oven after microwave heating, the stain | pollution | contamination in a microwave oven was evaluated according to the following evaluation criteria.
A: Slight dusting is observed only on the bottom surface, but the dirt is not a concern.
○: Some dust scattering is observed on the bottom and side surfaces.
Δ: Powder scattering is observed on the bottom, side, and top surfaces.
X: Spattering of powder and meat pieces is seen on the bottom, side, top, and open / close doors.

<Burn>
About each obtained microwave heating cooking food, burn evaluation was performed according to the following evaluation criteria.
(Double-circle): There is no scorch and is very favorable.
○: Partial scorch is observed but good.
(Triangle | delta): Although scorching is seen, it is almost favorable.
X: Scorching is severe, but does not adhere to kitchen paper.
XX: Scorching is severe and adheres to kitchen paper.

<Egg smell>
Each microwave cooked food was evaluated for egg odor according to the following evaluation criteria.
A: The egg does not smell.
○: Not concerned at all.
Δ: Slightly annoying
X: Strong odor.

(4) Results The results are shown in Table 1 below.

  As shown in Table 1, the number of burst sounds of Samples 1 to 6 was suppressed as compared to Sample 7 using 100% by mass of fat and oil powder, but the number of burst sounds was 9 or more, and sufficient burst suppression effect. The result was not obtained.

<Experimental example 2>
In Experimental Example 2, when using a single egg white powder blended in the burst inhibiting material according to the invention, the burst inhibiting effect on the blended amount (burst sound, appearance due to bursting, dirt in the range), scorching, egg odor Evaluation was performed.

(1) Production of Samples Samples 8 to 15 were produced in the same manner as in Experimental Example 1 using the egg white powders of the respective blending amounts shown in Table 2 below.

(2) Microwave heating cooking About the samples 8-15 produced above, microwave heating cooking was performed by the method similar to the said Experimental example 1, and the microwave heating cooking food was obtained.

(3) Evaluation Based on the same evaluation criteria as in Experimental Example 1 with respect to the effect of suppressing bursting of the microwave-cooked food obtained (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor And evaluated.

(4) Results The results are shown in Table 2 below.

  As shown in Table 2, samples 12 to 15 in which the blending amount of egg white powder was 14% by mass or more were able to confirm an obvious burst inhibiting effect, but on the other hand, the egg odor was strong and the blending amount increased. It became easier to burn. Considering the results of egg odor and scorching, it is preferable to set the blending amount of egg white powder to 7% by mass or less as in Samples 8 to 11, but satisfactory results were not obtained with respect to the burst suppressing effect.

<Experimental example 3>
In Experimental Example 3, the effect of suppressing bursting (explosive sound, appearance due to bursting, dirt in the cooking cabinet), scorching, and egg odor when egg white powder and various metal salts were used in combination were evaluated.

(1) Production of Samples Samples 16 to 24 were produced in the same manner as in Experimental Example 1 using the egg white powder and various metal salts in the blending amounts shown in Table 3 below.

(2) Microwave heating cooking About the samples 16-24 produced above, microwave heating cooking was performed by the method similar to the said Experimental example 1, and the microwave heating cooking food was obtained.

(3) Evaluation Based on the same evaluation criteria as in Experimental Example 1 with respect to the effect of suppressing bursting of the microwave-cooked food obtained (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor And evaluated.

(4) Results The results are shown in Table 3 below.

  As shown in Table 3, by using together the egg white powder and the metal salt, which were not effective in a single product, a sufficient burst suppressing effect could be confirmed in all the samples 16 to 24.

<Experimental example 4>
In Experimental Example 4, a suitable blending amount when calcium carbonate was used as the metal salt blended in the burst suppressing material according to the present invention was examined. More specifically, the effect of suppressing bursting (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor with respect to the amount of calcium carbonate was evaluated.

(1) Production of Samples Samples 25 to 30 were produced in the same manner as in Experimental Example 1 using the egg white powder and calcium carbonate in the blending amounts shown in Table 4 below.

(2) Microwave heating cooking About the samples 25-30 produced above, microwave heating cooking was performed by the method similar to the said Experimental example 1, and the microwave heating cooking food was obtained.

(3) Evaluation Based on the same evaluation criteria as in Experimental Example 1 with respect to the effect of suppressing bursting of the microwave-cooked food obtained (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor And evaluated.

(4) Results The results are shown in Table 4 below.

As shown in Table 4, from 1% by mass (as calcium per 100 g of composition (hereinafter, mol notation is expressed as 0.01 mol of metal per 100 g of composition)), there is a sufficient burst inhibiting effect, and 10% by mass (0.1% mol) did not change the effect. According to the Food Sanitation Law, “the amount of calcium carbonate used is 10% or less for chewing gum as calcium, and 1.0% except for other specially recognized foods (up to 2.5% in terms of calcium carbonate). % Equivalent) ".
Considering the above, it has been found that when calcium carbonate is used as the metal salt in the burst suppressing material according to the present invention, the blending amount is preferably 1% by mass to 3% by mass.

<Experimental example 5>
In Experimental Example 5, when 7% by mass of egg white powder was blended, a suitable blending amount when sodium chloride was used as a metal salt blended in the burst suppressing material according to the present invention was examined. More specifically, the bursting suppression effect (burst sound, appearance due to bursting, dirt in the microwave oven), scorching, and egg odor with respect to the amount of sodium chloride was evaluated.

(1) Preparation of Samples Samples 31 to 36 were prepared in the same manner as in Experimental Example 1 using the egg white powder and sodium chloride in the blending amounts shown in Table 5 below.

(2) Microwave heating cooking About the samples 31-36 produced above, microwave heating cooking was performed by the method similar to the said Experimental example 1, and the microwave heating cooking food was obtained.

(3) Evaluation Based on the same evaluation criteria as in Experimental Example 1 with respect to the effect of suppressing bursting of the microwave-cooked food obtained (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor And evaluated.

(4) Results The results are shown in Table 5 below.

As shown in Table 5, sodium chloride was 3% by mass (0.05 mol) or more, and a sufficient burst inhibiting effect could be confirmed. On the other hand, it turned out that sodium chloride becomes easy to burn as mass% increases.
In addition, when the point of flavor is comprehensively considered, when 7% by weight of egg white powder is blended, when sodium chloride is used as the metal salt in the burst inhibiting material according to the present invention, the blending amount is 3% by weight to 3% by weight. It turned out that it is suitable to set it as 24 mass%.

<Experimental example 6>
In Experimental Example 6, when 3% by mass of egg white powder was blended, a suitable blending amount when sodium chloride was used as the metal salt blended in the burst suppressing material according to the present invention was examined. More specifically, the bursting suppression effect (burst sound, appearance due to bursting, dirt in the microwave oven), scorching, and egg odor with respect to the amount of sodium chloride was evaluated.

(1) Production of Samples Samples 37 to 41 were produced in the same manner as in Experimental Example 1 using egg white powder and sodium chloride in the blending amounts shown in Table 6 below.

(2) Microwave heating cooking About the samples 37-41 produced above, microwave heating cooking was performed by the method similar to the said Experimental example 1, and the microwave heating cooking food was obtained.

(3) Evaluation Based on the same evaluation criteria as in Experimental Example 1 with respect to the effect of suppressing bursting of the microwave-cooked food obtained (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor And evaluated.

(4) Results The results are shown in Table 6 below.

  As shown in Table 6, with respect to 3% by weight of egg white powder, as in the case of 7% by weight of egg white powder (see Experimental Example 5), sodium chloride is 3% by weight (0.05 mol) or more in the burst inhibitor, A sufficient burst inhibiting effect was confirmed.

<Experimental example 7>
In Experimental Example 7, when 7% by mass of egg white powder was blended, a suitable blending amount when using potassium chloride as a metal salt to be blended in the burst suppressing material according to the present invention was examined. More specifically, the bursting suppression effect (burst sound, appearance due to bursting, dirt in the range cabinet), scorching, and egg odor with respect to the amount of potassium chloride was evaluated.

(1) Preparation of Samples Samples 42 to 44 were prepared in the same manner as in Experimental Example 1 using egg white powder and potassium chloride in the blending amounts shown in Table 7 below.

(2) Microwave heating cooking About the samples 42-44 produced above, microwave heating cooking was performed by the method similar to the said Experimental example 1, and the microwave heating cooking food was obtained.

(3) Evaluation Based on the same evaluation criteria as in Experimental Example 1 with respect to the effect of suppressing bursting of the microwave-cooked food obtained (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor And evaluated.

(4) Results The results are shown in Table 7 below.

As shown in Table 7, potassium chloride was 4% by mass (0.05 mol) or more, and a sufficient burst inhibiting effect was confirmed. On the other hand, it was found that potassium chloride tends to burn as the mass% increases.
Considering the above, when 7% by mass of egg white powder is blended, when potassium chloride is used as the metal salt for the burst inhibiting material according to the present invention, the blending amount is preferably 4% by mass to 8% by mass. It turns out that.

<Experimental Example 8>
In Experimental Example 8, when 7% by mass of egg white powder was blended, a suitable blending amount when magnesium chloride was used as a metal salt blended in the burst suppressing material according to the present invention was examined. More specifically, the bursting suppression effect (burst sound, appearance due to bursting, dirt in the cooking cabinet), scorching, and egg odor with respect to the blending amount of magnesium chloride were evaluated.

(1) Preparation of Samples Samples 45 to 48 were prepared in the same manner as in Experimental Example 1 using egg white powder and magnesium chloride in the blending amounts shown in Table 8 below.

(2) Microwave heating cooking About the samples 45-48 produced above, microwave heating cooking was performed by the method similar to the said Experimental example 1, and the microwave heating cooking food was obtained.

(3) Evaluation Based on the same evaluation criteria as in Experimental Example 1 with respect to the effect of suppressing bursting of the microwave-cooked food obtained (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor And evaluated.

(4) Results The results are shown in Table 8 below.

As shown in Table 8, magnesium chloride was 10.5% by mass (0.05 mol) or more, and a sufficient burst inhibiting effect was confirmed. On the other hand, it has been found that magnesium chloride also becomes easier to burn as the mass% increases.
Considering the above, when 7% by mass of egg white powder is blended, when magnesium chloride is used as the metal salt in the burst inhibiting material according to the present invention, the blending amount is preferably 10% by mass to 21% by mass. It turns out that.

<Experimental Example 9>
In Experimental Example 9, when roasted soy sauce powder is used as an example of roasted flavor seasoning for the burst inhibiting material according to the present invention, roasted soy sauce powder in an amount of 7% by weight of egg white powder and 1% by weight of calcium carbonate is used. The masking effect with respect to the addition amount of was investigated.

(1) Preparation of Samples Samples 49 to 56 were prepared in the same manner as in Experimental Example 1 using the egg white powder, calcium carbonate, and roasted soy sauce powder in the amounts shown in Table 9 below.

(2) Microwave heating cooking About the samples 49-56 produced above, microwave heating cooking was performed by the method similar to the said Experimental example 1, and the microwave heating cooking food was obtained.

(3) Evaluation Based on the same evaluation criteria as in Experimental Example 1 with respect to the effect of suppressing bursting of the microwave-cooked food obtained (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor And evaluated.

(4) Results The results are shown in Table 9 below.

As shown in Table 9, it was found that the roasted soy sauce powder had a masking effect from 1% by mass or more. On the other hand, it was also found that as the mass% of the roasted soy sauce powder increases, it becomes easier to burn.
Considering the above, when 7% by weight of egg white powder and 1% by weight of calcium carbonate are blended, when roasted soy sauce powder is used as a roasted flavor seasoning for the burst inhibiting material according to the present invention, the amount added is 1% by weight. It turned out that it is suitable to set it as% -25 mass%.

<Experimental example 10>
In Experimental Example 10, when roasted soy sauce powder is used as an example of roasted flavor seasoning for the burst inhibiting material according to the present invention, roasted soy sauce powder in an amount of 7% by weight of egg white powder and 3% by weight of sodium chloride is used. The masking effect with respect to the addition amount of was investigated.

(1) Production of Samples Samples 57 to 64 were produced in the same manner as in Experimental Example 1 using the egg white powder, sodium chloride, and roasted soy sauce powder in the blending amounts shown in Table 10 below.

(2) Microwave heating cooking About the samples 57-64 produced above, microwave heating cooking was performed by the method similar to the said Experimental example 1, and the microwave heating cooking food was obtained.

(3) Evaluation Based on the same evaluation criteria as in Experimental Example 1 with respect to the effect of suppressing bursting of the microwave-cooked food obtained (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor And evaluated.

(4) Results The results are shown in Table 10 below.

As shown in Table 10, it was found that the roasted soy sauce powder had a masking effect from 1% by mass or more. On the other hand, it was also found that as the mass% of the roasted soy sauce powder increases, it becomes easier to burn.
In consideration of the above, when 7% by weight of egg white powder and 3% by weight of sodium chloride are blended, when the roasted soy sauce powder is used as a roasted flavor seasoning in the burst inhibiting material according to the present invention, the amount added is 1 It turned out that it is suitable to set it as the mass%-25 mass%.

<Experimental example 11>
In Experimental example 11, the suitable compounding quantity of the egg white powder mix | blended with the burst suppression material which concerns on this invention was examined. More specifically, the effect of suppressing bursting (burst sound, appearance due to bursting, dirt in the cooking stove), scorching, and egg odor with respect to the blended amount of egg white powder was evaluated. In this experimental example, calcium carbonate was used as an example of the metal salt.

(1) Production of Samples Samples 65 to 70 were produced in the same manner as in Experimental Example 1 using egg white powder and calcium carbonate in the blending amounts shown in Table 11 below.

(2) Microwave heating cooking About the samples 65-70 produced above, microwave heating cooking was performed by the method similar to the said Experimental example 1, and the microwave heating cooking food was obtained.

(3) Evaluation Based on the same evaluation criteria as in Experimental Example 1 with respect to the effect of suppressing bursting of the microwave-cooked food obtained (burst sound, appearance due to bursting, dirt in the range), scorching, and egg odor And evaluated.

(4) Results The results are shown in Table 11 below.

  As shown in Table 11, it was found that the egg white powder has a sufficient burst suppressing effect at 1% by mass or more. On the other hand, it was found that the egg odor became stronger as the blending amount of egg white powder increased. Moreover, it turned out that it becomes easy to burn in the sample 70 which mix | blended egg white powder with 50 mass% in large quantities. However, with regard to egg odor, it is possible to sufficiently cope with the addition of a material having a masking effect such as the aforementioned roasted flavor seasoning, so that a suitable blend of egg white powder to be blended with the burst suppressing material according to the present invention It was confirmed that the amount was 1 to 20% by mass.

<Experimental example 12>
In Experimental Example 12, the food was actually microwave-cooked using the method for preventing the bursting of food during microwave cooking according to the present invention. Specifically, Sample 71: Microwave cooking to fried food, Sample 72: Microwave cooking teriyaki food, Sample 73: Microwave cooking chicken cutlet food. In addition, in this Example 12, after adding the burst suppression material which concerns on this invention to clothing material, a dust powder, etc., the burst suppression material with respect to food was added by using for food.

[Sample 71] Deep-fried food from microwave cooking Sample 71 shown in Table 12 below and chicken thigh meat (30 g ± 2 g × 6 pieces) as an example of food are placed in a vinyl bag, and the vinyl bag is shaken By coating the entire surface of the chicken thigh with clothing and a bursting inhibitor. This chicken thigh was placed on a plate with a paper sheet and microwave-cooked for 4 minutes in a microwave oven (output 600 W) without wrapping to obtain a fried food from microwave cooking. There was little popping sound during cooking, and no dirt due to rupture was found in the range. The resulting deep-fried food from microwave cooking had good flavor and no appearance damage or scorch due to bursting.

[Sample 72] Microwave-cooked teriyaki-like food The material of sample 72 shown in Table 12 below and chicken thigh meat (80 g ± 10 g × 1 sheet) as an example of food are placed in a vinyl bag, and the vinyl bag is wiped. The whole surface of chicken thighs was dusted with dusting powder and a bursting inhibitor. The chicken thighs were placed on a thin dish of water, wrapped and microwave-cooked in a microwave oven (output 600W) for 3 minutes 30 seconds to obtain a microwave-cooked teriyaki-like food. There was little popping sound during cooking, and no dirt due to rupture was found in the range. The obtained microwave-cooked teriyaki-like food had good flavor and no appearance damage or scorch due to bursting.

[Sample 73] Microwave cooked chicken cutlet-like food The composition of sample 73 shown in Table 12 and chicken thigh meat (80 g ± 10 g × 1) as an example of food are placed in a vinyl bag, and the vinyl bag is wiped. The entire surface of the chicken thigh was coated with clothing and a bursting inhibitor. This chicken thigh meat was placed on a plate with a paper sheet and microwave-cooked in a microwave oven (output 600W) for 3 minutes and 30 seconds without wrapping to obtain a microwave cooked chicken cutlet-like food. . There was little popping sound during cooking, and no dirt due to rupture was found in the range. The obtained microwave-cooked chicken cutlet-like food was good in flavor without damaging appearance and burning.

  ADVANTAGE OF THE INVENTION According to this invention, when performing the cooking using a microwave oven, it is possible to prevent effectively the bursting of foodstuffs. Therefore, various cooking such as baking, boiling, and steaming can be performed using a microwave oven, not simply reheating.

  In addition, for foods that could not be cooked using a microwave oven, for example, due to high moisture content, the application of microwave oven cooking can be expanded by using the burst inhibiting material according to the present invention. Is possible.

Claims (9)

Used for food that is cooked by microwaves,
Egg white powder: 1 to 20% by mass,
Calcium carbonate and / or calcium chloride : as calcium, 0.01 mol equivalent or more per 100 g of the burst inhibiting material,
Roasted flavor seasoning: 1-25% by mass,
A burst inhibiting material for preventing the food from bursting.   The burst suppressing material according to claim 1, wherein the food is meat.   The burst suppressing material according to claim 2, wherein the meat is livestock and / or fish meat.   The burst inhibiting material as described in any one of Claim 1 to 3 which further contains 1 type, or 2 or more types of metal salt chosen from the metal salt which consists of sodium, potassium, or magnesium as a metal salt.   The rupture according to claim 4, wherein the rupture-suppressing material is blended as a metal salt in the rupture-suppressing material such that the sodium, calcium, potassium, or magnesium is equal to or less than 0.40 mol equivalent per 100 g of the rupture-suppressing material. Inhibitor material.   The burst inhibitor according to any one of claims 1 to 5, wherein the roasted flavor seasoning is roasted soy sauce powder. For food, egg white powder: 1 to 20% by mass, calcium carbonate and / or calcium chloride : calcium, equivalent to 0.01 mol or more per 100 g of rupture inhibitor, roasted flavor seasoning: 1 to 25% by mass After blending the anti-rupture material
A rupture prevention method for preventing rupture of food during microwave heating cooking, wherein the food is cooked by microwave. The rupture prevention method according to claim 7, wherein the rupture-preventing material is blended into the food by individually blending the egg white powder, the roasted flavor seasoning, and the calcium carbonate and / or the calcium chloride . The rupture according to claim 7, wherein the rupture-preventing material is mixed in the food in a state where two or more selected from the egg white powder, the roasted flavor seasoning, and the calcium carbonate and / or the calcium chloride are mixed. Prevention method.