JPH0383562A - Food for electronic range - Google Patents

Abstract

PURPOSE:To make possible to generate uniform scorch on topping with heating cooking in electronic range by charging main body of food in a food vessel having a partially restricted microwave-screening part and arranging topping on the surface of said food. CONSTITUTION:Said food for electronic range is constructed with following A, B and C. (A) Main body of the food; (B) a vessel for charging and sealing the food main body within comprising (a) microwave-transmitting material of the vessel and (b) microwavescreening material is provided at parts containing a part of side wall of the vessel at least covered with the main body of the food and a part containing at least a part of peripheral part in bottom of the vessel; and (C) pasty topping isolated and sealed to the food main body, containing 15-30wt.% oils and fats, 55-65 wt.% water and 0.3-4wt.% salt, and the total amount of said components is <=90wt.% to total weight of the pasty topping.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to microwave foods, and more specifically to microwave foods that produce uniform browning of toppings placed on the food surface in a short period of time by heat treatment in a microwave oven. Regarding microwave foods.

(Prior art) Gratins, such as gratin, doria, coquille, etc., are cooked with heat at the time of eating and served with a thinly charred surface almost uniformly, which enhances the flavor and makes it more appealing to the palate. become.

Containerized foods have been developed in which such gratins are distributed in sealed containers so that they can be easily eaten at home, but these are made of aluminum or aluminum containers coated with synthetic resin. The container is filled with gratin, topped with toppings, and distributed at a low temperature. These foods are packed with the surface charred in advance and distributed at low temperatures so that there is no need to burn them when eaten. However, since the above foods are stored at low temperatures, they cannot be placed in a microwave There is also the problem that it takes a very long time to heat the gratin, and that the microwaves are easily absorbed in localized areas where heating has progressed inside the gratin, resulting in uneven absorption of the microwaves and the possibility of uneven scorching. Ta.

Microwave ovens are often used for cooking at home, but in normal cases, food will not burn when cooked in a microwave oven, and microwave ovens are not suitable for cooking gratins such as those mentioned above. It was considered unsuitable. Toaster ovens and the like are commonly used for the purpose of charring food, but because the heating temperature is extremely high, containers are limited to steel and other materials, making cooking difficult. . Therefore, it has been desired to develop a food that has a rich texture, is fragrant, and is uniformly charred when cooked using a microwave oven.

On the other hand, there is a method of gluing aluminum foil to the center of the lid and using that lid to cause burnt food in the microwave.
There was a problem in that as the temperature inside the container rose due to heating in a microwave oven, the temperature of the lid itself rose, and a portion of the lid material melted and mixed into the food.

In addition, it is cumbersome as cooking must be done with a lid on when cooking, and the presence of the lid makes it difficult to check the contents, which can cause the contents to leak out from the gap between the lid and the container and cause burns. was there.

(Problems to be Solved by the Invention) Therefore, an object of the present invention is to provide a microwaveable food that can be easily and safely cooked at home and that produces uniform scorching on the toppings placed on the surface when heated in a microwave oven. With the goal.

(Means for Solving the Problems) As a result of the inventor's earnest efforts to solve the above-mentioned problems, the present inventor filled the food body into a container that has a function of blocking part of microwaves, and furthermore, The present invention was completed by discovering that by disposing a pasty topping on the surface of cough food, it is possible to easily and uniformly burn the surface of the food when cooking in a microwave oven.

That is, the present invention provides: (A) a food body; (B) a container for sealing the food body therein, wherein (a) the material of the container is microwave permeable; A container characterized in that a microwave shielding material is provided on at least a portion covered by the food main body and a portion of the bottom surface of the container including at least a part of the peripheral portion, and (C) isolated from the food main body. A sealed pasty topping, with an oil content of 15 to 30% by weight and a water content of 55 to 65% by weight based on the total weight of the pasty topping.
An electronic product comprising a pasty topping containing 0.3 to 4% by weight of salt, and a total of the above components being 90% by weight based on the total weight of the pasty topping. The company provides microwaveable foods.

In the present invention, the food refers to a food that is prepared by placing a paste topping on the surface of a cooking material such as macaroni and cooking it so that the paste topping becomes scorched and has a suitable color, flavor, and texture. It is,
Examples include gratin, doria, and coquille.

Usually, these foods include pasta such as macaroni, ravioli, dumplings, meat and meat products, seafood, fish and fish products, vegetables, fruits and fruit products, eggs and egg products, béchamel sauce and dressings. Although the food is prepared by conventional methods using cooking materials such as sauces, various changes known to those skilled in the art may be made to the cooking materials and cooking method depending on the type of food itself.

The material of the microwave transparent container used in the present invention is that a 1 mm plate made of the container material can absorb microwaves with an output of 500 to 1,500 watts and a frequency of 2,400 to 2,500 MHz generated in a microwave oven during heat treatment. It transmits 80% or more.

Examples of such microwave-transparent materials include synthetic resins such as polypropylene, glass, ceramics, paper, and the like, and any of these can be used as the material for the container.

The microwave blocking material is a material that blocks 99% or more of microwaves under the same conditions as above, and has a thickness of 7 μm, for example.
An example of this is aluminum M.

The container used in the present invention can be formed into a polygonal, round, circular, etc. mold and can be filled with the food main body, and may have, for example, a bottom area of 100cnf, a height of 2cm, and a volume of 2cm.
A 00 cc round-shaped synthetic resin container is preferred.

A microwave shielding material is provided on (a) at least a portion of the side wall of the container that is covered with the food body, and (b) a portion of the bottom surface of the container that includes at least a portion of the peripheral portion. By arranging the microwave shielding material in the container in this way, most of the microwave energy generated in the microwave during heat treatment can be concentrated on the surface of the food itself, allowing the pasty topping described later to be By placing it on the top surface, a uniform light browning can be formed on the topping.

Providing a microwave shielding material on at least the part of the side wall that is covered with the food main body means that when the food main body is uniformly filled into the container, the microwave shielding material is provided on at least the portion of the side wall that is covered with the food main body from the part where the upper surface of the food main body contacts the side wall to the lower side wall. This refers to covering the entire surface with the microwave shielding material. Covering the entire area means covering approximately 90% or more of the area to be covered, and also includes cases where a portion of the area is not coated due to the molding process of the container, the shape of the container, etc. The entire side wall may be coated.

In order to provide a microwave shielding material on a portion of the bottom surface of the container that includes at least a part of the peripheral portion, for example, from a part or the entire boundary area between the bottom surface and the side wall of the container toward the center of the bottom surface. However, the above embodiment may further include a portion that is coated without touching the boundary area. A portion refers to approximately 0% or more of the bottom area.

Alternatively, the entire bottom surface may be covered.

In the above containers, the microwave shielding material is coated on the inside and/or outside of the container, but as the covered area increases, microwaves concentrate on the surface of the food itself, but the overall heating efficiency deteriorates and the food rises. It tends to be slow. On the other hand, when the area becomes smaller, the rate of temperature rise of the food increases, but the microwaves are not concentrated on the surface of the food, making it difficult to uniformly burn the paste-like topping placed on the surface of the food. Therefore, the area covered by the microwave shielding material should be appropriately selected depending on the type of food to be filled in the container and the type and amount of pasty topping. In the latter case, heating efficiency may vary significantly depending on the output of the microwave oven commonly used at home and the material of the turntable, so it is desirable to provide legs on the bottom of the container.

In order to improve the heating efficiency of the food and the charred properties of the topping, it is recommended to use, for example, a round-shaped container in which 30 to 50% of the bottom area is covered with aluminum foil from the boundary area between the bottom and side walls in a donut shape. preferable. Further, the container is provided with a lid material to seal the food body, but it is preferable that the lid material be easily peeled off from the container body by means such as Easy Beer.

The paste-like topping used in the present invention is a paste-like composition that is almost uniformly distributed on the surface of the food product filled in the container before cooking in a microwave oven.

The toppings are provided to consumers in a state separated from the food itself, but each household peels off the lid of the container to expose the sealed food body, and then adds the toppings to the top of the food body. All you have to do is place it on the surface and cook it in a microwave oven for a predetermined period of time.

The topping has an oil content of 1% based on the total weight of the topping.
5 to 30% by weight, moisture 55 to 65% by weight, and salt content 0.
The total amount of these components is less than 90% by weight based on the total weight of the topping.

The topping is usually provided to households together with the food itself, which is sealed in a packaging bag made of polypropylene or the like, and has a suitable viscosity when squeezed out of the packaging bag. , and can be easily and uniformly diffused onto the surface of the food body. If the amount of salt is too low, there will be less charring when heated in the microwave.

In addition, if there is a large amount of oil or fat and moisture, the oil will tend to flow down from the packaging bag, making it difficult to spread uniformly over the surface of the food product. In addition, if the fat and water content is low, it will be difficult to squeeze it out of the packaging bag and it will be difficult to spread it evenly on the surface of the food itself.Furthermore, the high salt content will cause more charring, and the gratin will not heat up before the entire gratin is heated. The paste burns more than necessary. Furthermore, when the total amount of fat, oil, moisture, and salt is 90% by weight or more based on the total amount of the topping, the topping is less likely to burn.

In addition to the above-mentioned salt, powdered milk, a protein component of caseinate sugar, sugars such as sucrose and lactose, etc. can be added to the pasty topping.

The above paste-like topping is made by rolling the topping vertically 40
If you freeze and mold a rectangular parallelepiped with 40mm width and 18mm height and heat it in a microwave oven (180W) and stop heating when the temperature of the center of the topping reaches 70℃, The topping bottom area (spreadability) after heating when the bottom area is 1 is 2.89 or more, preferably 2.89 to 2.98. If the spreadability is too small, the topping will not spread over the entire upper surface of the food product during heating.

In each household, when the topping is placed on the food itself and then cooked in a microwave oven, the topping is uniformly lightly charred at the same time as the food itself is heated, resulting in a rich and fragrant food with a rich texture. The food of the present invention can be eaten as a food. For example, 35% of the bottom of the container is coated with microwave blocking material from the periphery in a donut shape.
170 grams of the food itself is filled into a 0cc double-circle plastic container, and 40 grams of the paste topping having the above composition is heated in a microwave oven (500 watts) for 4 minutes to prepare a suitable food for consumption. can.

Since the food product of the present invention is sealed in a container and the pasty topping is sealed and isolated from the food product, it can be stored at room temperature, and the quality and appearance of the food will hardly change over time. This makes it suitable for storage at home during distribution.

(Effect of the invention) By placing a paste-like topping having a specific composition on a food body filled in a microwave-transparent container with a microwave blocking material provided in a specific part, and cooking the food in a microwave oven, The topping is uniformly lightly charred, and a fragrant food with a rich texture can be obtained. Moreover, since it uses a microwave oven for heating, it is easy to cook, and the contents do not leak out from the container, making it a suitable food for home use.

(Example) Example 1 (Container) Synthetic resin container (maximum diameter: 140 mm, minimum diameter: 100 mm)
mm oval shape, depth: 25 mm) on the side wall and bottom surface.
Aluminum foil was pasted under the conditions shown in the table.

(Gratin itself) 30 parts by weight of boiled macaroni, 20 parts by weight of onion, 15 parts by weight of chicken, 2 parts by weight of pine mushrooms, and 100 parts by weight of béchamel sauce.
A total of 170 parts by weight was added and mixed.

(Paste-like topping) 20 parts by weight of vegetable oil, 20 parts by weight of skim milk powder (4% water content), 59 parts by weight of water, 1 part by weight of salt, 0.05 parts by weight of quality stabilizer (phosphate), emulsifier ( After blending 0.1 part by weight of lecithin, the mixture was kneaded at a controlled temperature of 60° C. to produce a pasty topping.

The main component of the paste topping is 9220% fat and oil by weight.
Moisture content was 60% by weight, and salt content was 1% by weight.

170 parts by weight of the gratin material was stored in the above synthetic resin container, 20 parts by weight of the paste topping was poured on top of it, and the paste topping was heated in a microwave oven (500'vV) for 4 minutes until the paste topping became burnt. It was confirmed. The results are shown in Table 1.

As is clear from the results in Table 1, the food packaged in the container of the present invention in which aluminum was applied to at least the portion of the side wall of the container from the upper surface of the contents to the lower metal portion and the peripheral portion of the bottom of the container resulted in uniform scorching. , and had a rich texture.

Example 2 (container) The container of Sample 2 in Example 1 was used.

(Gratin body) The same material as in Example 1 was used.

(Paste-like topping) Vegetable oil, skim milk powder (moisture: approx. 4%), salt, quality stabilizer (phosphate), and emulsifier (lecithin) are added to the paste-like topping in such a way that the oil, water, and salt content are adjusted accordingly. After blending in the ratio shown in Table 2, the mixture was kneaded at a controlled temperature of 60° C. to produce a pasty topping.

It was carried out using the same method and conditions as in Example 1. 3rd result
Shown in the table.

No. table *Oil and fat in the paste topping, moisture, salt is the total content of minutes.

C relates to "ease of squeezing out", and ◎: very easy to squeeze out and handle; O: easy to squeeze out and handle; Δ: somewhat difficult to squeeze out; ◎: Spreads well, ○: Spreads, Δ: Difficult to spread, X: Does not spread, D refers to the "degree of charring", ◎: Very well charred, O: Burnt, Δ: Slightly charred.
X: represents the evaluation standard of not burning.

As is clear from the evaluation results in Table 3, the paste-like topping has an oil content of 15-30% by weight and a water content of 55-65%.
% by weight, salt content 20.3-4% by weight, 90% by weight based on the total weight
Good results were obtained with a component composition of less than % by weight.

Claims (1)

[Scope of Claims] (A) A food body; (B) a container for sealing the food body therein, wherein (a) the material of the container is microwave permeable; and (b) the container (C) a container characterized in that a microwave shielding material is provided on at least a portion of the side wall covered with the food main body and a portion of the bottom surface of the container including at least a portion of the peripheral portion; and (C) the food. A pasty topping that is isolated and sealed from the main body, with an oil content of 15 to 30% by weight and a water content of 55 to 65% by weight based on the total weight of the pasty topping.
A microwave oven comprising a pasty topping containing salt in an amount of 0.3 to 4% by weight, and a total of the above components being less than 90% by weight based on the total weight of the pasty topping. food for use.