JPH04287669A - Food for microwave oven - Google Patents

Abstract

PURPOSE:To prepare the subject food having excellent water-retainability, taste and palatability and useful for Chinese bun, etc., by adding a gelatinous food. CONSTITUTION:The objective food is prepared e.g. by adding a gelatinous food (b) containing large amount of water, free from fluidity and having shape- retainability (e.g. jelly or paste) to the stuffing A of a Chinese bun composed of the stuffing A and the skin B.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] This invention is applicable to microwave foods,
For example, it relates to foods (including sweets) such as Chinese steamed buns, which are cooked in a microwave oven.

0002

BACKGROUND OF THE INVENTION Nowadays, with the widespread use of microwave ovens in households, many foods are cooked and eaten using microwave ovens.

[0003] Cooking in a microwave oven is carried out by the rotation and vibration of water molecules in the food and substances capable of absorbing microwaves such as oils and fats, which generate heat, and water evaporates rapidly during heating. Therefore, in order to cook food deliciously in a microwave oven, it is important to suppress evaporation and loss of water in the food as much as possible and prevent hardening.

[0004] As a countermeasure to this problem, there has conventionally been a method of wrapping the food in a heat-resistant film made of plastics that transmit microwaves, such as polyvinylidene chloride resin, and heating the food. However, this method is not very effective in preventing hardening of foods because the film only retains the moisture released from the foods and does not actively prevent the moisture content of the foods themselves from decreasing.

[0005] For this reason, the applicant of the present application has
As shown in Japanese Patent Application No. 941, a method was proposed in which water-retaining plant fiber powder was mixed into foods to compensate for water evaporation during cooking with the water contained in the plant fibers. This means
Although it is effective for preventing food hardening, there are cases where it is not desirable to mix vegetable fibers depending on the food.

[0006] Therefore, the object of the present invention is to prevent the above-mentioned hardening using fibers other than vegetable fibers.

[0007]

[Means for Solving the Problems] In order to solve the above problems, in the present invention, it was decided to add a gel-like food product containing a large amount of water that does not flow.

[0008] Gel-like foods are foods that contain a large amount of water but have no fluidity and have shape retention properties, such as jelly and glue. A gelatinized product may also be used.

[0009] Gel-like foods are made by heating or dissolving an aqueous dispersion of food additives having a gelling ability and solidifying them as they are, or by cooling and solidifying them. It has an extremely high water content. Food materials with gelling ability include agar,
Examples of food additives include carrageenan, gelatin, pectin, chitin, curdlan, and starch. Among the food additives listed in Attached Table 2 of the Enforcement Regulations of the Food Sanitation Act, gelling agents, thickeners, and thickeners are included. Examples of substances that can be used include: These gelling agents are selected depending on the microwave food to be used. Further, the hardness of the gel, the size and shape when used, the water content, and the amount added are similarly selected appropriately depending on the target food.

0010

[Operation] The food according to the present invention constructed as described above can be prepared by mixing gel-like food b into food a as shown in FIG. Gel products such as wrapping food a in food a, attaching gel food b to the surface of food a as shown in (c), or sandwiching gel food b between food a as shown in (d) It is possible to have a structure in which food item b is added. The gel-like food b in (b), (c), and (d) of the same figure can also be the food a1 mixed with the gel-like food b shown in the same figure (a), and in the same figure (d), It is also possible to sandwich the foods a and a with different foods, or to sandwich the regular food a with the gel-like food b. In short, various combinations are possible depending on the structure, form, and cooking processing means of the microwave food.

[0011] When a food configured in this manner is cooked in a microwave oven in the same manner as in the past, the heated gel-like food releases water, replenishes the water released from the food, and reduces the water content of the food as a whole. Prevent decline.

0012

[Embodiment 1] This embodiment relates to a Chinese steamed bun shown in FIG. 2, which is composed of an inner packaging material A and a skin B. Skin B
The main ingredient was wheat flour, which was kneaded with sugar, salt, oil, yeast, leavening agent, and water in an amount of 45% by weight based on the wheat flour.

[0013] On the other hand, for the inner packaging material A, two kinds of meat paste seasoned with a mixture of meat and vegetables and red bean paste were used, and 10% by weight of agar jelly B was mixed in the inner packaging material A. Agar jelly B is made by adding 3% by weight agar to water, heating and dissolving it, cooling and solidifying it, cutting it into cubes with sides of 5 mm, and inserting them into inner packaging material A.
mixed with. The inner wrapping material A was wrapped in a skin B, and then fermented and steamed to obtain a Chinese steamed bun (meat bun, sweet bun) shown in FIG.

0014: Chinese steamed buns (meat buns, bean buns)
When I cooked it in the microwave and ate it, the steamed meat buns also...
Both the skin B and inner packaging material A of the bean bun were soft and steamed, making it delicious to eat. This is considered to be because the moisture in agar jelly B was transferred from the inner packaging material A to the skin B.

In this embodiment, agar jelly may be mixed into skin B, or may be mixed only into skin B.

[0016]

[Embodiment 2] This embodiment relates to fried noodles shown in FIG. 3, and has a structure in which seasoned fried noodles c are placed in a container D and a gel-like food b is placed thereon.

[0017] For gel-like food b, 2% by weight agar was added to water, heated and dissolved, cooled and solidified, and then cut into cubes of 5 mm square on each side, and 5% by weight was added to the weight of fried noodles c. Yakisoba C is regular raw noodles for yakisoba seasoned with sauce.

When this packaged yakisoba c was heated and eaten in a microwave oven, gel-like food b was found in the yakisoba c.
The water was replenished and I was able to eat deliciously.

Furthermore, pizza dough (compositions of A, B, and C in FIG. 1; the same applies hereinafter), bread (A, B, and C in FIG. 1), bread fillings or toppings (A, B, and B in FIG. 1), and hamburgers (FIG. 1 A, B, and C), d), hot dogs (Fig. 1 d), etc., as well as okonomiyaki (Fig. 1 A, RO, C), dumplings (Fig. 1 A, RO, C), etc. It can also be mixed into its sauces and sauces (Figure 1A).

[0020]

Effects of the Invention The present invention is constructed as described above, and the moisture content of the food is increased by the water retention property of the gel-like food. It is possible to effectively prevent deterioration of sensation.

[Brief explanation of the drawing]

[Figure 1] (A) is a state diagram in which gel-like food b is mixed into food a (b) is a state diagram in which gel-like food b is used alone or food a1 shown in (a) is wrapped in food a (c) In the state diagram (d), gel-like food b alone or food a1 shown in (a) is attached to the surface of food a, and gel-like food b alone or food a1 shown in (b) is attached to the surface of food a. State diagram sandwiched in a

[Fig. 2] Partially cutaway perspective view of Example 1

[Figure 3] Conceptual diagram of Example 2

[Explanation of symbols]

A Inner packaging material B Leather a Food b Gel-like food c Yakisoba

Claims (1)

[Claims] [Claim 1] A food for microwave oven, characterized in that it contains a gel food.