JPH0534932B2 - - Google Patents

Description

[Detailed description of the invention]

<Purpose of the invention> Industrial application field The present invention relates to a method for producing seafood foods or processed foods thereof that can be heated in a microwave oven while packaged. This relates to a method for producing foods that can be grilled or browned on the surface of the food products or their processed products. In the following, cooked or uncooked seafood or its processed products include rounds, dresses, fillets, fillets, etc. in which the seafood ingredients are used as they are, as well as cooked surimi, kamaboko, and chikuwa made by grinding the ingredients. , hanpen, etc., and the object of the present invention is to propose a method for producing seafood foods that can be heated in a microwave oven so that the surfaces of these seafoods and processed products thereof can be grilled and browned. BACKGROUND OF THE INVENTION In recent years, large quantities of cooked or uncooked frozen or refrigerated foods have appeared on the market. These contribute to saving labor in cooking at home, restaurants, school lunches, etc. In addition, there are an extremely large number of types of frozen foods, and almost all foods are frozen or refrigerated, and it is unlikely that the number will decrease in the future. These frozen or refrigerated foods are usually thawed as they are or taken out from their packaging bags, heated in a microwave oven if necessary, and served to the table. In addition, cooked or uncooked seafood and processed products thereof are wrapped in a heat-resistant plastic film such as vinylidene chloride film, heated in a microwave oven, and served on the table. In either case, microwave heating
Cooking time and effort have been greatly reduced, and at home, cooking has become a driving force for shortening housewives' working hours and creating more leisure time. However, when heating in a microwave oven as described above, the heated food becomes boiled or steamed, and the so-called grilled state, that is, the state where the surface of the food is grilled or browned cannot be obtained. Problems to be Solved by the Invention The present invention was established based on these points, and specifically, it involves heating packaged seafood and processed products in a microwave oven to achieve a browning color similar to that of charcoal grilling. To provide a manufacturing method capable of manufacturing seafood food that can form . <Structure of the Invention> Means for Solving the Problems and Their Effects That is, the method of the present invention adjusts the moisture content of cooked or uncooked seafood or processed products thereof to such an extent that no dripping occurs during heating, and then Packaging seafood or processed products with a packaging film which is a heat-adhesive metal-deposited plastic film or a laminated film in which this film is laminated with another heat-adhesive plastic film, and which is provided with pores,
After that, it is characterized by being frozen or refrigerated. Hereinafter, the present invention will be explained in detail as follows. First, FIG. 1 is a longitudinal sectional view of an example of a food product obtained by the method of the present invention. As shown in Fig. 1, food 1 of seafood or its processed products is a heat-adhesive metal-deposited plastic film or a laminated film (hereinafter referred to as packaging film) made by laminating this film with another heat-adhesive plastic film.
After being packaged in step 2, it is frozen or refrigerated. By heating this food 1 in a microwave oven while it is still packaged, the same grill marks and color as those obtained when grilled over charcoal can be obtained in a short time. That is, the food 1 constituting the contents is cooked or uncooked seafood or its processed products, but before wrapping it with the packaging film 2, the moisture in the food 1 is reduced to an extent that no dripping occurs when heated in a microwave oven. Reduce moisture. For example, in the case of fresh fish, remove water.
Since it contains about 80%, it is dried to about 70% before use. This drying step is usually carried out at a low temperature of about 5 to 10°C. If the water content is not adjusted in this manner, drips will ooze out during heating inside the packaging film 2, reducing the commercial value, and the food will become steamed or boiled during heating, making it impossible to obtain a grilled-like food. In addition, moisture is removed from the surface of the food by adjusting the moisture content, and the food 1 is brought into good contact with the back surface of the packaging film 2, so that clear grill marks and cracks can be obtained. That is, when the moisture content is not adjusted and moisture remains on the surface of the food, this moisture is frozen during freezing, and frozen ice is interposed between the food 1 and the packaging film 2. Therefore, even if a metal vapor deposition layer such as aluminum is formed on the back surface of the packaging film 2, this metal vapor deposition layer is surrounded by frozen ice, and no burnt marks or the like can be formed. Moreover, the packaging film 2 is obtained by vacuum-depositing aluminum on a heat-resistant plastic film such as polyester, nylon, polyvinylidene chloride, or polycarbonate, and has an aluminum coating of 0.4
A transparent metal-deposited film with a surface resistivity of ~8 Ω/in2 and a visible light transmittance of 60% or more, or a heat-bondable film such as polyethylene on the top and/or bottom of the metal-deposit film. This is a metallized film that includes laminated films. The packaging film 2 made of these metallized films is provided with pores 3 passing through it. The pores 3 can be formed in any manner, but their purpose is to release water vapor etc. released from the food 1 when heated in a microwave oven to the outside, and they can be formed in any manner as long as they can be formed to the extent that this purpose can be achieved. . Incidentally, pores 3 such as one or more holes or alternating slit-like cuts can be made in the packaging film 2 in advance. The size of the pores 3 is not particularly limited, but may be about 1 mm or more in diameter. Further, the metal to be deposited on the packaging film 2 may be any metal as long as it is not harmful to food, but aluminum is most preferred. As described above, after adjusting the moisture content of food 1 such as seafood to such an extent that no dripping occurs when heated in a microwave oven, for example by drying at a low temperature, a thermal adhesive having pores penetrating the food 1 is prepared. It is wrapped in a packaging film 2 such as a metallized film and sealed by thermal adhesion, and then frozen or refrigerated. When this frozen food is heated as it is in a microwave oven, the microwaves collide with the surface of the metal vapor deposited layer on the packaging film 2 and generate heat energy, causing the packaging film itself to rapidly generate heat to 200 to 250°C. The contact surface of the food 1 that comes into contact with the packaging film 2 is scorched, and some of it penetrates into the inside of the food 1 and heats the inside of the food, and the water vapor that evaporates from the heated food is released from the pores 3 and creates patterns on the surface of the food. It is possible to obtain a food that has the same appearance, texture, and flavor as grilled food that is grilled over charcoal or the like. EXAMPLES The following is a further explanation using examples. Example 1 Fresh horse mackerel weighing about 100 g per fish was opened, the internal organs removed, washed, and then immersed in 12% saline solution containing seasonings for about 5 minutes. Thereafter, the horse mackerel was dried with cold air at a temperature of 5° C. for 6 hours. This moisture adjustment reduced the moisture content of the original fish from 79% to 70%. This was wrapped in a packaging film made of aluminum vapor-deposited polyethylene film having alternating slit-like cuts of 2 mm in length over the entire surface, and then frozen and stored for one week (Sample A). In addition, as a comparative example, horse mackerel whose moisture content was adjusted in the same manner as in Example 1 was packaged in an aluminum vapor-deposited polyethylene film without slit-like cuts and stored frozen (Sample B). Furthermore, for comparison, a sample D was prepared in which, unlike sample A, moisture was not adjusted by drying with cold air for 6 hours. Note that the other conditions of sample D are the same as those of sample A. Sample D along with samples A and B
Heat in a 500W microwave for 4 minutes. In sample A, in which the packaging film has a cut and the moisture content has been adjusted in advance, the microwave collides with the surface of the vapor-deposited layer of the packaging film, generating heat of 200 to 250°C, and the contact surface of the horse mackerel that comes into contact with it is heated to 200 to 250°C. The mackerel was charred in the shape of a mesh, and some of it penetrated into the inside of the mackerel and heated it, and the steam that evaporated from the inside emanated from the slits, resulting in a mackerel with a mesh-like grilled pattern and a grilled color. On the other hand, in sample B, which does not have cuts, the moisture content has been adjusted in advance, and a certain amount of brown marks are formed on the contact surface of the red mackerel. However, sometimes the water vapor from the inside was not released to the outside, so the skin peeled off and the appearance was poor, and the texture was watery, boiled, and had a fishy smell. In addition, Sample D had a texture similar to that of grilled fish without being watery, but the surface of the mackerel did not have any grill marks or the like, and its appearance was different from that of grilled fish. Of these, samples A and B were subjected to a sensory test conducted by 30 people, and as shown in Table 1, sample A received high evaluations in appearance, texture, flavor, and overall quality, but sample B It was also rated low in appearance, texture, flavor, and overall quality.

[Table] Example 2 Sample A was pretreated and frozen in the same manner as in Example 1, except that a vapor deposited film in which a thermoadhesive plastic film was laminated on a metal vapor deposited film was used.
Sample C, which had been treated in the same manner as Sample A except that it was not packaged with perforated aluminum vapor-deposited plastic film, was heated in a 500W microwave oven for 4 minutes, and Sample A had the same appearance and appearance as in Example 1. Although the texture, flavor, and overall baked color were similar, Sample C did not use a vapor-deposited film, so there was no browning and a slight fishy odor remained. This food was subjected to a sensory test conducted by 30 people in the same manner as in Example 1, and the results are shown in Table 2. As shown in Table 2, sample A was superior in all respects, with moderate grill marks on the surface.
The texture and flavor were also good.

[Table] <Effects of the Invention> As explained above, in the method of the present invention, the moisture content of seafood, etc. is adjusted in advance to such an extent that no dripping occurs when heated in a microwave oven, and then the heat-adhesive metal having pores is heated. It is wrapped in vapor-deposited plastic film and then frozen or refrigerated. Therefore, by heating foods such as seafood produced in this way in a microwave oven while still packaged, it is possible to obtain the same grill marks and texture as charcoal-grilled foods, and this processing method is also compatible with microwave heating. As a result, the processing time is short and the process is free from problematic odors and smoke.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view of an example of a food product obtained by the method of the present invention. Code, 1...Food such as seafood, 2...
Packaging film made of metal-deposited plastic film, etc. 3... Pores.

Claims (1)

[Claims] 1. After adjusting the moisture content of cooked or uncooked seafood or processed products thereof to such an extent that no dripping occurs during heating, a heat-adhesive metallized plastic film or another heat-adhesive plastic film is laminated on this film. It is a laminated film,
Moreover, the production of a seafood food or a processed food thereof that can be heated in a microwave oven while still packaged is characterized in that the seafood or the processed product is packaged with a packaging film provided with pores, and then frozen or refrigerated. Method.