JP6413143B2 - Microwave oven thaw / heated food composition - Google Patents
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本発明はレンジ焼けを防止するための電子レンジ解凍・加熱食品用組成物、冷凍焼け及びレンジ焼けを防止するための電子レンジ解凍・加熱用冷凍麺用組成物並びに該組成物を含む電子レンジ解凍・加熱用冷凍麺類に関するものである。 The present invention relates to a microwave oven thawing / heating food composition for preventing microwave oven burning, a microwave oven thawing / heating frozen noodle composition for preventing microwave oven baking, and a microwave oven thawing containing the composition. -It relates to frozen noodles for heating.
冷凍食品、チルド食品及び冷蔵食品を電子レンジで加熱すると、食品への部分的な過加熱による乾燥や焦げならびに加熱むらが生じる。この現象を「レンジ焼け」と言う。一方、冷凍食品では、冷凍庫での保管中に、扉の開け閉めに起因する温度変化により、食品内の水分が昇華して乾燥が進む現象、いわゆる「冷凍焼け」が起こる。これらの現象は、食品の外観や食感が損なわれるため、製品価値を低下させる。
従来、冷凍焼けについては、食品の表面に油脂主体の被膜を形成させることで水分の昇華を防ぐ方法が提案されている。例えば特許文献１には水、食塩、油脂及び増粘剤からなるコーティング液を調理済み麺類に噴霧すること、特許文献２には油脂及び乳化剤からなる乳化油脂又は油脂、乳化剤及び水からなる乳化液を調理済み麺類に付着させること、特許文献３には油脂と乳化剤からなる乳化油脂を調理済み食品（麺類、野菜、焼魚）に付着させること、特許文献４には水、油脂、タンパク質（及び／又はその加水分解物）及び増粘多糖類からなる乳化液を調理済み麺類に付着させること、特許文献５には含有水分と非α化部位の直径を茹で制御したパスタに油脂又は乳化油脂を付着させる事、及び特許文献６には乳化剤、多価アルコール、水及び油脂からなる高油分乳化油脂組成物を麺類に付着させることが開示されている。しかしながらこのような冷凍焼けを防ぐための被膜がレンジ焼けに対しても効果を有するか検討された例は報告されていない。
When frozen foods, chilled foods, and refrigerated foods are heated in a microwave oven, drying, scorching, and uneven heating due to partial overheating of the foods occur. This phenomenon is called “burning the range”. On the other hand, in frozen foods, during storage in a freezer, a phenomenon of so-called “freezing and burning” occurs in which moisture in the foods sublimes and drying proceeds due to temperature changes caused by opening and closing the doors. These phenomena reduce the product value because the appearance and texture of the food are impaired.
Conventionally, a method for preventing sublimation of moisture by forming a film mainly composed of fats and oils on the surface of food has been proposed for freeze baking. For example, Patent Document 1 sprays a coating liquid composed of water, salt, fat and thickener on cooked noodles, Patent Document 2 emulsifies fat and oil composed of fat and emulsifier, or an emulsified liquid composed of fat, emulsifier and water. Is attached to cooked noodles, in Patent Document 3, emulsified oils and fats composed of fats and emulsifiers are attached to cooked foods (noodles, vegetables, grilled fish), and in Patent Document 4, water, fats and oils, and proteins (and / or Or a hydrolyzate thereof) and an emulsified liquid consisting of a thickening polysaccharide are attached to cooked noodles. In Patent Document 5, oil or fat or emulsified oil or fat is attached to pasta in which the water content and the diameter of the non-α-ized portion are controlled with a bowl. And Patent Document 6 discloses that a high-oil emulsified oil / fat composition composed of an emulsifier, a polyhydric alcohol, water and oil / fat is attached to noodles. However, no example has been reported on whether such a coating for preventing freezing burn has an effect on range burn.
またレンジ焼けについては、水分を外的に加えることにより過加熱を防ぐ方法が提案されている。例えば特許文献７には水切りした茹で麺を一旦冷凍させた後に、冷凍庫外に取り出して霧状の水を吹き掛け再度冷凍する工程を複数回繰返して麺の表面に氷層膜を形成させることでレンジ焼けを防止すること、引用文献８にはマイクロ波吸収促進剤を上掛けソースやタレに添加することによって、電子レンジ加熱時に生じる冷凍麺の温度ムラ及び過加熱を防止すること、引用文献９には電子レンジ加熱用容器に茹で麺を盛り付け、その周辺部上部に調味液または調味ソースなどの水分及び／又はその凍結物が中心部付近よりも多くなるようにすることで、電子レンジによる過加熱及び／又は加熱ムラを防止する冷凍麺が開示されている。これらは製造工程が複雑であり、十分なレンジ焼け防止効果を得られるものではない。また、このようなレンジ焼けを防ぐための方法が冷凍焼けに対しても効果を有するか検討された例は報告されていない。 As for the range burn, a method for preventing overheating by adding moisture externally has been proposed. For example, in Patent Document 7, the process of once freezing noodles with drained water, taking them out of the freezer, spraying mist-like water and freezing them again is repeated a plurality of times to form an ice layer film on the surface of the noodles. Preventing range-burning, in Cited Document 8, adding a microwave absorption accelerator to the top sauce and sauce, preventing temperature unevenness and overheating of frozen noodles that occur during microwave heating, Cited Document 9 In this case, boiled noodles are placed in a microwave heating container, and the upper part of the periphery is filled with moisture such as seasoning liquid or seasoning sauce and / or its frozen material more than the vicinity of the center. Frozen noodles that prevent heating and / or heating unevenness are disclosed. These have a complicated manufacturing process, and do not provide a sufficient range burn prevention effect. In addition, no example has been reported on whether or not such a method for preventing range burn has an effect on freezing burn.
上記の通り、電子レンジ解凍・加熱食品について、冷凍焼けを解消する方法としては食品を油脂主体成分で被膜を形成させることで、また、レンジ焼けを解消する方法としては水分を外的に加えることで対処してきた。しかしながら、冷凍焼け及びレンジ焼けのいずれについても十分に解消するには至っておらず、また、冷凍焼け及びレンジ焼けを同時に解消する事が出来る手段も提供されてこなかった。
従ってより簡便な方法でより効果的にレンジ焼けを解消する方法、レンジ焼け及び冷凍焼けを同時に解消する事が出来る方法の開発が望まれている。
そこで本発明者等は、特定量の水、油脂、多価アルコール及び乳化剤を含む組成物で麺の表面を被覆することによりレンジ焼けを解消できること及び更に特定量の多糖類を含む組成物を使用することによりレンジ焼け及び冷凍焼けを同時に解消できることを見いだし、本発明を完成するにいたった。
As described above, for foods that have been thawed / heated in a microwave oven, the method for eliminating freeze-burning is to form a film with the main component of fats and oils, and the method for eliminating range-burning is to add moisture externally. Have dealt with. However, neither freeze baking nor range baking has been sufficiently eliminated, and no means has been provided that can simultaneously eliminate freezing and range baking.
Therefore, there is a demand for the development of a method that can eliminate range burn more effectively by a simpler method, and a method that can simultaneously eliminate range burn and freezing burn.
Therefore, the present inventors use a composition containing a specific amount of polysaccharides, and that the range burn can be eliminated by coating the surface of the noodles with a composition containing a specific amount of water, fats and oils, a polyhydric alcohol and an emulsifier. As a result, it was found that range burning and freezing burning can be eliminated simultaneously, and the present invention has been completed.
すなわち本発明は以下の通りである。
［１］水、油脂、多価アルコール及び乳化剤を含む、レンジ焼けを防止するための電子レンジ解凍・加熱食品用組成物であって、水の含有量が、組成物の全量に対し２０質量％以上であり、油脂の含有量が、組成物の全量に対し７０質量％以下である、前記組成物。
［２］水の含有量が、組成物の全量に対し２０〜８３質量％であり、油脂の含有量が、組成物の全量に対し７〜７０質量％であり、多価アルコールの含有量が、組成物の全量に対し３〜５質量％であり、および乳化剤の含有量が、多価アルコール１００質量部に対し乾燥重量で８質量部以上である、前記［１］に記載の組成物。
［３］更に多糖類を含む、前記［１］又は［２］に記載の組成物。
［４］多糖類の含有量が、組成物の全量に対し０．０７質量％以上である、前記［３］に記載の組成物。
［５］レンジ焼け及び冷凍焼けを防止するための、前記［４］に記載の組成物。
［６］前記［１］〜［５］のいずれか１項に記載の組成物を含む、電子レンジ解凍・加熱食品。
That is, the present invention is as follows.
[1] A composition for microwave oven thawing / heating food for preventing range burn, including water, fats and oils, polyhydric alcohol and emulsifier, wherein the water content is 20% by mass with respect to the total amount of the composition The composition as described above, wherein the oil content is 70% by mass or less based on the total amount of the composition.
[2] The water content is 20 to 83% by mass with respect to the total amount of the composition, the fat and oil content is 7 to 70% by mass with respect to the total amount of the composition, and the polyhydric alcohol content is The composition according to [1], which is 3 to 5% by mass relative to the total amount of the composition, and the content of the emulsifier is 8 parts by mass or more by dry weight with respect to 100 parts by mass of the polyhydric alcohol.
[3] The composition according to [1] or [2], further including a polysaccharide.
[4] The composition according to [3], wherein the content of the polysaccharide is 0.07% by mass or more based on the total amount of the composition.
[5] The composition according to the above [4], for preventing range burn and freezing burn.
[6] A microwave oven thawed / heated food comprising the composition according to any one of [1] to [5].
特定量の水、油脂、多価アルコール及び乳化剤を含む電子レンジ解凍・加熱食品用組成物により、食品の表面を被覆することで電子レンジ解凍・加熱食品のレンジ焼けを解消することが出来る。特定量の水、油脂、多価アルコール、乳化剤及び多糖類を含む電子レンジ解凍・加熱食品用組成物で食品の表面を被覆することで電子レンジ解凍・加熱用冷凍麺類のレンジ焼け及び冷凍焼けを同時に解消することができる。 Microwave oven thawing / heating food can be eliminated by coating the surface of the food with a microwave oven thawing / heating food composition containing specific amounts of water, fats and oils, polyhydric alcohol and emulsifier. Microwave oven thawing and heating frozen noodles can be cooked and frozen by coating the surface of the food with a microwave oven thawing and heating food composition containing a specific amount of water, fat, polyhydric alcohol, emulsifier and polysaccharide. It can be solved at the same time.
本発明において電子レンジ解凍・加熱食品とは電子レンジで解凍又は加熱調理する冷凍食品及び電子レンジで加熱調理するチルド食品を含む。
本発明の電子レンジ解凍・加熱食品としては、うどん、冷麦、そうめん、中華麺、日本そば、パスタ、ビーフン等の麺類、白飯、おにぎり、チャーハン、ピラフ等の米飯類、調理済み又は生の野菜類、加熱又は非加熱調理済み魚類及び甲殻類、餃子などの麺皮加工品等が挙げられる。
In the present invention, the microwave oven thawed / heated food includes frozen food thawed or cooked in a microwave oven and chilled food cooked in a microwave oven.
As the microwave oven thaw / heated food of the present invention, udon, cold wheat, somen, Chinese noodles, Japanese soba noodles, pasta, rice noodles and other noodles, white rice, rice balls, fried rice such as pilaf, cooked or raw vegetables And processed noodles such as cooked and non-heated fish and crustaceans and dumplings.
本発明の電子レンジ解凍・加熱食品用組成物において、水の含有量は、組成物の全量に対し２０質量％以上である。組成物の全量に対し、３０質量％以上であることが好ましく、４０質量％以上であることがさらに好ましい。水の含有量が組成物の全量に対し２０質量％未満ではレンジ焼け抑制効果が不十分となり不適である。
本発明の電子レンジ解凍・加熱食品用組成物が、レンジ焼け及び冷凍焼けを防止するためには、水の含有量は、組成物の全量に対し２０〜８３質量％である。組成物の全量に対し、４０〜８０質量％であることが好ましい。
水の含有量が組成物の全量に対し８３質量％を超えると冷凍焼けに対する耐性効果が不十分となり不適である。
In the microwave oven thaw / heated food composition of the present invention, the water content is 20% by mass or more based on the total amount of the composition. It is preferable that it is 30 mass% or more with respect to the whole quantity of a composition, and it is more preferable that it is 40 mass% or more. If the water content is less than 20% by mass relative to the total amount of the composition, the range burn suppression effect is insufficient, which is inappropriate.
In order for the microwave oven thaw / heated food composition of the present invention to prevent range burning and freeze baking, the water content is 20 to 83% by mass based on the total amount of the composition. It is preferable that it is 40-80 mass% with respect to the whole quantity of a composition.
If the water content exceeds 83% by mass with respect to the total amount of the composition, the effect of resistance to freezing is insufficient, which is inappropriate.
本発明の電子レンジ解凍・加熱食品用組成物において使用される油脂は、食用に使用できるものであれば特に限定されない。例えば、サラダ油、菜種油、大豆油、サフラワー油、コーン油、ひまわり油、米油、パーム油、やし油、カカオ油、オリーブ油、魚油、乳脂、牛脂など。油脂は単独で使用しても、または２種以上を混合して使用してもよい。
本発明の電子レンジ解凍・加熱食品用組成物において、油脂の含有量は組成物の全量に対し７０質量％以下である。組成物の全量に対し、６０質量％以下であることが好ましく、５０質量％以下であることがさらに好ましい。油脂の含有量が組成物の全量に対し７０質量％を超えるとレンジ焼けに対する耐性効果が不十分となる。
本発明の電子レンジ解凍・加熱用食品用組成物が、レンジ焼け及び冷凍焼けを防止するためには油脂の含有量は、組成物の全量に対し７〜７０質量％である。組成物の全量に対し、１０〜５０質量％であることがさらに好ましい。
油脂の含有量が組成物の全量に対し７質量％未満では冷凍焼けに対する耐性効果が不十分となり不適である。
The fats and oils used in the microwave oven thaw / heated food composition of the present invention are not particularly limited as long as they can be used for food. For example, salad oil, rapeseed oil, soybean oil, safflower oil, corn oil, sunflower oil, rice oil, palm oil, palm oil, cacao oil, olive oil, fish oil, milk fat, and beef tallow. The fats and oils may be used alone or in combination of two or more.
In the microwave oven thaw / heated food composition of the present invention, the content of fats and oils is 70% by mass or less based on the total amount of the composition. It is preferable that it is 60 mass% or less with respect to the whole quantity of a composition, and it is further more preferable that it is 50 mass% or less. When the content of fats and oils exceeds 70% by mass with respect to the total amount of the composition, the resistance effect against range burning becomes insufficient.
In order for the food composition for microwave oven thawing and heating according to the present invention to prevent range burning and freezing, the content of fats and oils is 7 to 70 mass% with respect to the total amount of the composition. It is more preferable that it is 10-50 mass% with respect to the whole quantity of a composition.
If the content of fats and oils is less than 7% by mass relative to the total amount of the composition, the effect of resistance to freezing is insufficient, which is not suitable.
本発明の電子レンジ解凍・加熱用食品用組成物において使用される多価アルコールは分子内に水酸基が２つ以上あるアルコールであり、食用に使用できるものであれば特に限定されない。例えば、グリセリン、ソルビトール、マルチトール、キシリトール、エリスリトール、ラクチトール、還元水飴のような糖アルコール、プロピレングリコールなどの直鎖状炭化水素の複数個の水素を水酸基で置換した直鎖状多価アルコールが挙げられる。好ましくは糖アルコールであり、より好ましくはソルビトールである。多価アルコールは単独で使用しても、または２種以上を混合して使用してもよい。
本発明の電子レンジ解凍・加熱用食品用組成物において、多価アルコールの含有量は組成物の全量に対し、３〜５質量％であることが好ましい。組成物の全量に対し、３．７０〜４．６３質量％であることがさらに好ましく、３．８〜４．２質量％であることが最も好ましい。
The polyhydric alcohol used in the microwave thawing / heating food composition of the present invention is an alcohol having two or more hydroxyl groups in the molecule and is not particularly limited as long as it can be used for food. Examples include glycerin, sorbitol, maltitol, xylitol, erythritol, lactitol, sugar alcohols such as reduced starch syrup, and linear polyhydric alcohols in which multiple hydrogens of linear hydrocarbons such as propylene glycol are substituted with hydroxyl groups. It is done. Preferably it is sugar alcohol, More preferably, it is sorbitol. Polyhydric alcohols may be used alone or in admixture of two or more.
In the food composition for thawing and heating a microwave oven according to the present invention, the content of the polyhydric alcohol is preferably 3 to 5% by mass with respect to the total amount of the composition. The amount is more preferably 3.70 to 4.63% by mass, and most preferably 3.8 to 4.2% by mass with respect to the total amount of the composition.
本発明の電子レンジ解凍・加熱用食品用組成物において使用される乳化剤は、食用に使用できるものであれば特に限定されない。例えば、デカグリセリン脂肪酸エステル、ショ糖ステアリン酸脂肪酸エステル、ヘキサグリセリンモノオレイン酸エステル、ショ糖パルミチン酸エステル、ショ糖ラウリン酸エステルなどが挙げられる。好ましくはＨＬＢ１５以上のデカグリセリン脂肪酸エステルおよびＨＬＢ１５以上のショ糖ステアリン酸脂肪酸エステルである。乳化剤は単独で使用しても、または２種以上を混合して使用してもよい。
本発明の電子レンジ解凍・加熱食品用組成物において、乳化剤の含量は、多価アルコール１００質量部に対する乾物換算で８質量部以上であることが好ましい。乳化剤の含量が多価アルコール１００質量部に対する乾物換算で８質量部より少なくなると油脂が分離し、不適である。
また、得られる食品の風味の観点から多価アルコール１００質量部に対する乾物換算で、８〜３５質量部であることがさらに好ましい。
The emulsifier used in the food composition for thawing / heating microwaves according to the present invention is not particularly limited as long as it can be used for food. For example, decaglycerin fatty acid ester, sucrose stearic acid fatty acid ester, hexaglycerin monooleic acid ester, sucrose palmitic acid ester, sucrose lauric acid ester and the like can be mentioned. Preferred are decaglycerin fatty acid esters of HLB 15 or higher and sucrose stearic acid fatty acid esters of HLB 15 or higher. An emulsifier may be used independently or may be used in mixture of 2 or more types.
In the microwave oven thaw / heated food composition of the present invention, the content of the emulsifier is preferably 8 parts by mass or more in terms of dry matter with respect to 100 parts by mass of the polyhydric alcohol. When the content of the emulsifier is less than 8 parts by mass in terms of dry matter with respect to 100 parts by mass of the polyhydric alcohol, the fats and oils are separated, which is inappropriate.
Moreover, it is more preferable that it is 8-35 mass parts in conversion of the dry matter with respect to 100 mass parts of polyhydric alcohol from a viewpoint of the flavor of the foodstuff obtained.
本発明の電子レンジ解凍・加熱食品用組成物において使用される多糖類は、食品に使用できるものであれば特に限定されない。例えば、大豆多糖類、キサンタンガム、タマリンドガム、グアガム、カードラン、カラギーナン、寒天、ローカストビーンガム、ヒアルロン酸、セルロース、メチルセルロースなど。好ましくは大豆多糖類である。単独または２種以上の混合でもよい。
本発明の電子レンジ解凍・加熱食品用組成物が、レンジ焼け及び冷凍焼けを防止するためには、多糖類の含有量は組成物の全量に対し０．０７〜５質量％である。組成物の全量に対し、０．１質量〜２％であることがさらに好ましく、０．５質量〜１％が最も好ましい。
多糖類の含有量が組成物の全量に対し０．０７質量％未満では冷凍焼け抑制効果が不十分となる。
The polysaccharide used in the microwave thawing / heated food composition of the present invention is not particularly limited as long as it can be used for food. For example, soybean polysaccharide, xanthan gum, tamarind gum, guar gum, curdlan, carrageenan, agar, locust bean gum, hyaluronic acid, cellulose, methylcellulose and the like . A soybean polysaccharide is preferred. It may be used alone or in combination of two or more.
In order for the microwave oven thaw / heated food composition of the present invention to prevent range burning and freeze baking, the content of polysaccharide is 0.07 to 5% by mass relative to the total amount of the composition. The content is more preferably 0.1% to 2%, and most preferably 0.5% to 1%, based on the total amount of the composition.
If the content of the polysaccharide is less than 0.07% by mass relative to the total amount of the composition, the effect of suppressing freezing burn will be insufficient.
本発明の電子レンジ解凍・加熱食品用組成物は、さらに冷凍耐性付与物質を含んでもよい。本発明における冷凍耐性付与物質とは、氷点以下で氷核形成や氷結晶の成長を抑制する物質であって、食品に使用できるものであれば特に限定されないが、トレハロース等の二糖、ラフィノース、メレジトース、マルトトリオース等の三糖、アカルボース、スタキオース、マルトテトラオース等の四糖、ペクチン、ヒアルロン酸、ベタイン、コラーゲン、植物又は魚類由来の不凍タンパク質などが挙げられる。好ましくは二糖であり、さらに好ましくはトレハロースである。冷凍耐性付与物質を配合することで冷凍焼け防止効果を向上させることができる。本発明において、冷凍耐性付与物質は食味等を損なわない範囲で配合するのが好ましく、例えば冷凍耐性付与物質の含量は、組成物の全量に対し１０質量％以下であることが好ましく、０．５〜１０質量％であることがさらに好ましく、４〜８質量％であることが最も好ましい。 The composition for thawing and heating food of the microwave oven of the present invention may further contain a freeze-tolerant substance. The freezing tolerance-imparting substance in the present invention is a substance that suppresses ice nucleus formation and ice crystal growth below the freezing point, and is not particularly limited as long as it can be used for food, but disaccharides such as trehalose, raffinose, Examples thereof include trisaccharides such as melezitose and maltotriose, tetrasaccharides such as acarbose, stachyose and maltotetraose, pectin, hyaluronic acid, betaine, collagen, plant and fish-derived antifreeze proteins, and the like. Disaccharide is preferable, and trehalose is more preferable. By blending a freeze resistance imparting substance, the effect of preventing freezing and burning can be improved. In the present invention, the freeze-resistant substance is preferably blended within a range that does not impair the taste and the like. For example, the content of the freeze-resistant substance is preferably 10% by mass or less based on the total amount of the composition, 0.5 More preferably, it is 10 mass%, Most preferably, it is 4-8 mass%.
本発明の電子レンジ解凍・加熱食品用組成物は更に調味料、香料、色素など通常食品において使用される添加物を含んでいても良い。 The microwave oven thaw / heated food composition of the present invention may further contain additives used in normal foods such as seasonings, fragrances, and pigments.
本発明の電子レンジ解凍・加熱食品は、本発明の電子レンジ解凍・加熱用冷凍麺用組成物で麺の表面を被覆する以外は、常法の製造方法により得ることができる。例えば冷凍麺の場合、小麦粉を含む穀物粉に水分、塩などを加えて混捏し生地を作成し、得られた生地を熟成した後、製麺ロールにより成形、複合および圧延して麺帯を製造し、切歯で切り出し麺線とする、又は押出し製麺により麺線を得る。更に得られた麺線を各麺の種類に応じた時間茹で、直後に水冷し水切りした後に本発明の電子レンジ解凍・加熱食品用組成物を添加し、麺の表面が電子レンジ解凍・加熱用冷凍麺用組成物で十分に被覆されるように混合し、−４０℃〜−２０℃の冷凍庫で冷凍することにより得ることが出来る。組成物の使用量は、食品の表面を十分に被覆することが出来る量であれば特に限定されないが、例えば食品１００質量部に対して０．５〜１０質量部である。 The microwave oven thaw / heated food of the present invention can be obtained by a conventional method except that the surface of the noodle is coated with the microwave oven thaw / heated frozen noodle composition of the present invention. For example, in the case of frozen noodles, water and salt are added to the flour containing wheat flour to create a dough, and after the dough is aged, the noodle roll is formed, combined and rolled to produce a noodle strip. Then, cut noodles with incisors or noodle strings with extruded noodles. Further, the noodle strings obtained were cooled for a period of time according to the type of each noodle, immediately after water cooling and draining, and then the composition for microwave oven thawing / heating food of the present invention was added, and the surface of the noodles was for microwave oven thawing / heating. It mixes so that it may fully coat | cover with the composition for frozen noodles, It can obtain by freezing with a -40 to -20 degreeC freezer. Although the usage-amount of a composition will not be specifically limited if it is the quantity which can fully coat | cover the surface of a foodstuff, For example, it is 0.5-10 mass parts with respect to 100 mass parts of foodstuffs.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。
試験例１ ［電子レンジ解凍・加熱食品用組成物の調製］
多価アルコール水溶液（物産フードサイエンス株式会社製、商品名：ソルビトールF、７０質量％ソルビトール水溶液）５．７１５質量部（ソルビトール乾物換算４質量部）と乳化剤水溶液（４０質量％デカグリセリン脂肪酸エステル水溶液）２．５質量部（デカグリセリン脂肪酸エステル乾物換算１質量部）を鍋で６０〜７０℃に加温した後、カッターミキサー（フォアベルク社製、商品名：サーモミックス）に移し、攪拌（１０００〜１５００min-1）しながら表記載の質量部のサラダ油を少しずつ添加し、高油分乳化油脂組成物を調製した。
得られた高油分乳化油脂組成物（８．２１５＋表記載のサラダ油の質量部）に対し、表記載の値から３．２１５を差し引いた質量部の水、それぞれ表記載の質量部の大豆多糖類及びトレハロースをホイッパーで混合し、電子レンジ解凍・加熱食品用組成物を調製した。
EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
Test Example 1 [Preparation of composition for thawing / heating food]
Polyhydric alcohol aqueous solution (product name: sorbitol F, 70% by mass sorbitol aqueous solution, manufactured by Bussan Food Science Co., Ltd.) 5.715 parts by mass (4 parts by mass in terms of sorbitol dry matter) and emulsifier aqueous solution (40% by mass decaglycerin fatty acid ester aqueous solution) After heating 2.5 mass parts (decaglycerin fatty acid ester dry matter equivalent 1 mass part) to 60-70 degreeC with a pan, it moves to a cutter mixer (The product name: Thermomix made by Voraberg), and stirs (1000-1000). While 1500 min −1 ), a portion of the mass of salad oil described in the table was added little by little to prepare a high oil emulsified fat composition.
With respect to the obtained high oil emulsified oil and fat composition (8.215 + part by weight of salad oil in the table), parts by mass of water obtained by subtracting 3.215 from the values in the table, and parts by weight of soybean polysaccharide in the table respectively. And the trehalose was mixed with the whipper, and the composition for microwave oven thaw | heated and heated foods was prepared.
試験例２ ［電子レンジ解凍・加熱食品用組成物被覆冷凍スパゲッティの調製］
スパゲッティ（オーマイ社製スパゲッティ１．７ｍｍ）を８分茹で、直後に水冷して水切りした。このスパゲッティ１００質量部に電子レンジ解凍・加熱食品用組成物５質量部を添加し、スパゲッティ表面を電子レンジ解凍・加熱食品用組成物で十分に被覆されるように混合した。次いで電子レンジ加熱用容器に盛り付け、−３０℃の冷凍庫で急速冷凍した後、密封して冷凍スパゲッティとした。
Test Example 2 [Preparation of frozen spaghetti coated with a composition for thawing and heating food in a microwave oven]
Spaghetti (Spaghetti 1.7 mm manufactured by Ohmai Co., Ltd.) was boiled for 8 minutes and immediately cooled with water to drain the water. 5 parts by mass of the microwave oven thawing / heating food composition was added to 100 parts by mass of the spaghetti and mixed so that the surface of the spaghetti was sufficiently covered with the microwave oven thawing / heating food composition. Next, the mixture was placed in a microwave heating container, rapidly frozen in a freezer at −30 ° C., and sealed to obtain frozen spaghetti.
得られた冷凍スパゲッティについて、表１に示す評価基準により「レンジ焼け」及び「冷凍焼け」の評価を１０名のパネラーで評価した。得られた結果を下記の表２〜４に示す。「レンジ焼け」については家庭用電子レンジにて５００Ｗの出力で５分間加熱したものを評価した。「冷凍焼け」については−２０℃の冷凍庫に入れ、一日当たり３分間の扉開放を７回行う条件で１ヶ月保存したものを評価した。 About the obtained frozen spaghetti, the evaluation of "range burn" and "freeze burn" was evaluated by 10 panelists according to the evaluation criteria shown in Table 1. The obtained results are shown in Tables 2 to 4 below. As for “burning range”, a microwave oven heated at 500 W for 5 minutes was evaluated. About "freeze-burning", it put into the -20 degreeC freezer, and evaluated what was preserve | saved for one month on the conditions which open the door for 3 minutes per day 7 times.
油脂と水の合計含量を組成物の全量に対して９０質量％となるように固定した上で、油脂及び水の含量を変化させた結果を表２に示す。
実施例１〜３はいずれも冷凍焼け及びレンジ焼けに対し良好な耐性を示した。組成物の全量に対し、水の含量が８３質量％より高く、油脂の含量が７質量％よりも低い実施例４ではレンジ焼けに対する耐性効果は見られなかった。また組成物の全量に対し、水の含量が２０質量％より低く、油脂の含量が７０質量％よりも高い比較例１では冷凍焼けに対しては良好な耐性を示したが、レンジ焼けに対する耐性効果は見られなかった。 Examples 1 to 3 all showed good resistance to freezing and range baking. In Example 4 where the water content was higher than 83% by mass and the fat content was lower than 7% by mass with respect to the total amount of the composition, no resistance effect against range burn was found. In Comparative Example 1, the water content is lower than 20% by mass and the fat content is higher than 70% by mass with respect to the total amount of the composition. No effect was seen.
多糖類（大豆多糖類）と水の合計含量を組成物の全量に対して５１質量％となるように固定した上で、多糖類の含量を変化させた結果を表３に示す。
実施例２及び５〜６はいずれも「冷凍焼け」及び「レンジ焼け」に対し良好な耐性を示した。
組成物の全量に対し、多糖類の含量が０．０７質量％未満である実施例７及び実施例８はレンジ焼けに対しては良好な耐性を示したが冷凍焼けに対する耐性効果は見られなかった。
Examples 2 and 5-6 all showed good resistance to “freeze burn” and “range burn”.
Example 7 and Example 8 in which the content of polysaccharide is less than 0.07% by mass with respect to the total amount of the composition showed good resistance to range burning, but no resistance to freezing was observed. It was.
さらに、冷凍耐性付与物質として、トレハロースを使用した場合の「冷凍焼け」及び「レンジ焼け」に対する耐性効果への影響を検討した結果を表４に示す。なお、冷凍耐性付与物質（トレハロース）と水の合計含量を組成物の全量に対して５４．５質量％となるように固定した。
実施例２及び５〜６はいずれも「冷凍焼け」及び「レンジ焼け」に対し良好な耐性を示した。実施例９の結果からも明らかなように冷凍耐性付与物質を添加しなくても冷凍焼けに対し耐性を示したが、組成物の全量に対し、冷凍耐性付与物質の含量が０．５質量％以上である実施例１０、実施例６及び実施例１１では冷凍焼けに対する耐性効果をさらに補強することができた。
Furthermore, Table 4 shows the results of examining the effect on the resistance effect against “freeze-burning” and “range-burning” when trehalose is used as a freeze-resistant substance. The total content of the freeze-tolerant substance (trehalose) and water was fixed to 54.5% by mass with respect to the total amount of the composition.
Claims (7)
水の含有量が、組成物の全量に対し４０質量％以上であり、油脂の含有量が、組成物の全量に対し５０質量％以下である、前記被覆組成物。 A coating composition for microwave oven thawing and heating noodles for preventing range burn, including water, fats and oils, polyhydric alcohol and emulsifier,
The said coating composition whose content of water is 40 mass% or more with respect to the whole quantity of a composition, and content of fats and oils is 50 mass% or less with respect to the whole quantity of a composition.
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