JP6413143B2 - Microwave oven thaw / heated food composition - Google Patents

Description

  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.

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.

  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.

WO2009 / 054100 JP2013-34445A WO2003 / 022079 JP2007-174920A JP 2000-32938 A JP2010-246466 WO01 / 052669 JP 2002-315553 JP 2000-270794 A

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.

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].

  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.

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.

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.

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.

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.

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.

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.

  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%.

  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.

  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.

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.

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.

  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.

＊乳化剤はHLB１５以上のデカグリセリン脂肪酸エステル Table 2 shows the results of changing the content of fat and water after fixing the total content of fat and water to 90 mass% with respect to the total amount of the composition.

* Emulsifier is decaglycerin fatty acid ester of HLB15 or higher

  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.

＊乳化剤はHLB１５以上のデカグリセリン脂肪酸エステル Table 3 shows the results of changing the polysaccharide content after fixing the total content of the polysaccharide (soybean polysaccharide) and water to 51% by mass with respect to the total amount of the composition.

* Emulsifier is decaglycerin fatty acid ester of HLB15 or higher

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.

＊乳化剤はHLB１５以上のデカグリセリン脂肪酸エステル
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.

* Emulsifier is decaglycerin fatty acid ester having HLB of 15 or more Examples 2 and 5 to 6 showed good resistance to "freeze burn" and "range burn". As is clear from the results of Example 9, resistance to freeze-burning was shown without adding a freeze-tolerant substance, but the content of the freeze-tolerant substance was 0.5% by mass relative to the total amount of the composition. In Example 10, Example 6, and Example 11 as described above, it was possible to further reinforce the effect of resistance to freezing.

Claims (7)

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. The content of water is 40 to 80 % by mass with respect to the total amount of the composition, the content of fats and oils is 10 to 50 % by mass with respect to the total amount of the composition, and the content of polyhydric alcohol is the composition. The coating composition according to claim 1, wherein the content of the emulsifier is 3 to 5% by mass with respect to the total amount, and the emulsifier content is 8 parts by mass or more by dry weight with respect to 100 parts by mass of the polyhydric alcohol. The coating composition according to claim 1 or 2, further comprising a polysaccharide. The coating composition according to claim 3, wherein the polysaccharide is at least one selected from soybean polysaccharide, xanthan gum, tamarind gum, guar gum, curdlan, carrageenan, agar, locust bean gum, hyaluronic acid, cellulose and methylcellulose. object. The coating composition according to claim 3 or 4 , wherein the content of the polysaccharide is 0.07% by mass or more based on the total amount of the composition. The coating composition according to claim 5 for preventing range burn and freezing burn. Microwave oven thaw / heated noodles coated with the coating composition according to any one of claims 1 to 6 .