JPH0690725A - Frozen food for microwave heating and its production - Google Patents

Abstract

PURPOSE:To provide a frozen food for microwave heating, reduced in the deterioration of its appearance, flavor, etc., even after heated with microwaves, and giving the warm food having a juicy texture and a high quality by the microwave heating, and to provide a method for producing the same. CONSTITUTION:The frozen food for microwave heating is obtained by sticking the aqueous dispersion of thermally coagulable beta-1,3-glucan to the surface of a solid food and subsequently freezing the food, and the method for producing the same. The method provides the frozen food for microwave heating giving the food having an excellent quality by heating the frozen food with the microwaves.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a frozen food for microwave heating and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, along with the widespread use of microwave ovens, the number of foods that are heated by microwaves and used for eating has increased.
Frozen foods and retort foods are provided as such microwave heating foods.

[0003]

Problems to be solved by the invention: Microwave-heated food suffers from deterioration of appearance, flavor and texture due to volatilization of flavor, evaporation of water, increase of drip, etc.
It is difficult to obtain a juicy, satisfying food product that is tasty, has a sufficient water content.

[0004]

[Means for Solving the Problems] In view of such circumstances,
The present inventors have earnestly studied foods that do not deteriorate in appearance, flavor, texture and the like even when heated by microwaves, and methods for producing the foods. As a result, an aqueous dispersion of heat-coagulable β-1,3-glucan was attached to the surface of the solid food, and then the frozen food was heated by microwaves to give an appearance,
They have found that they provide high-quality warm foods that are tasty and have a juicy texture, and have conducted further research to complete the present invention. Heat-coagulable β- on the surface of solid foods
As a method for depositing an aqueous dispersion of 1,3-glucan to form a film, a method of depositing an aqueous dispersion of curdlan on the surface of a solid food and heating it to 85 ° C. or higher (JP-A-3- No. 83546), a method of adhering an aqueous dispersion of curdlan heated at about 50 ° C. to 70 ° C. to the surface of a solid food (excluding dried grains) (JP-A-3-172145).
No.), etc., but the present invention is a further development thereof.

That is, according to the present invention, an aqueous dispersion of heat-coagulable β-1,3-glucan is attached to the surface of a solid food,
Then, the present invention provides a frozen food for microwave heating which is frozen and a method for producing the same.

As used herein, the term "food product" refers to food products and their ingredients. The term "meat" includes livestock, poultry, and fish unless otherwise specified. Solid food in the present invention has a certain degree of shape retention, non-liquid food that does not flow out within a short time at room temperature or under heating, that is, processing such as heating in a household microwave oven or There is no particular limitation as long as it retains its shape during cooking. Examples of such solid foods include those that are ready for edible use after microwave heating. For example, meat (eg, steak, beef, pork, chicken, etc.), processed meat (eg, hamburger, meat patties, chicken nuggets, etc.), meat paste (eg, sausage), soybean and / or wheat protein Processed artificial meat, processed meat (eg, chikuwa, kamaboko, etc.), noodles, cakes (eg, pancakes), confectionery, potatoes (eg, potatoes), vegetables / fruits (eg, asparagus) Examples include gas, cabbage, carrot, etc., side dishes (eg, mashed potatoes, etc.), grains (eg, rice, wheat, corn, etc.), and processed cereals (eg, rice, glutinous rice, bread, etc.). Preference is given to protein foods such as meat, processed meat products, meat paste products and processed meat products, potatoes, prepared foods, processed cereal products and the like.

The heat-coagulable β-1,3-glucan used in the present invention contains D-glucose as a constituent sugar and β-1,3-glucan.
It is a polysaccharide having a heat-coagulability formed by glucoside bond. The origin is not particularly limited, and includes microorganisms, animals, plants,
It may be of any other origin.

Examples of the heat-coagulable β-1,3-glucan used in the present invention include, for example, New Food Industry, Vol. 20, Nos. 49-57.
The following can be mentioned on page (1978).

(A) Curdlan A heat-coagulable polysaccharide mainly composed of β-1,3-glucoside bonds produced by a microorganism. Examples of the polysaccharide include those produced by microorganisms of the genus Alcaligenes or the genus Agrobacterium.
Specifically, the polysaccharide produced by Alcaligenes faecalis barr Myxogenes strain 10C3K [Agricultural Biological Chemistry (Ag
ricultural Biological Chemistry), Vol. 30, P.
196 (1966)], a mutant strain NTK-u of Alcaligenes faecalis barr Myxogenes strain 10C3K.
(IFO 13140) produced polysaccharide (Japanese Patent Publication No. 48-32673), Agrobacterium radiobactor (IFO 13127) and its mutant U-19.
Polysaccharides produced by (IFO 13126) (Japanese Patent Publication No. 48-32674) and the like can be mentioned.

(B) Paramylon A polysaccharide produced by a microorganism. For example, those produced by a microorganism of the genus Euglena can be mentioned. Specifically, Euglena Gracilis Krebs (Eu
glena gracilis Klebs) NIES-47, Euglena gracilis Krebs NIES-48 or Euglena gracilis var. bacillaris prings
heim) NIES-49 produced polysaccharides. These strains are publicly known strains stored in the Global Human Environment Forum. In the present invention, the polysaccharide having heat coagulation property can be used. For example,
After dissolving the above-mentioned polysaccharide with alkali, insoluble matter is removed,
It is used after being adjusted to 10 or less and deposited.

(C) Pakiman is a sclerotia glucan of Poria cocas. Of these, curdlan is preferable.

An aqueous dispersion of heat-coagulable β-1,3-glucan is prepared by a method known per se. For example, a method of adding water to the heat-coagulable β-1,3-glucan and suspending it, or a method of adding water to the heat-coagulable β-1,3-glucan and heating (eg, about 50 to 70 ° C) is adopted. To be done. A suspension may be used as the dispersion liquid. Frozen food for microwave heating of the present invention is a solid food heat coagulability β-1,
Treatment with 3-glucan or an aqueous dispersion or suspension thereof, followed by freezing to allow heat-coagulable β-1,3-glucan to adhere to the surface of the food product, at least a part of the surface, preferably the entire surface Can be produced, preferably by coating with a uniform film. For example, when curdlan is used as the heat-coagulable β-1,3-glucan, the curdlan concentration in the curdlan aqueous dispersion is about 0.1 to 20 w /
w%. It is preferably about 0.5 to 7 w / w%. More preferably, it is about 1 to 5 w / w%. This aqueous dispersion of curdlan can be prepared by adding water to the curdlan and suspending it. About 50 ~ after adding water to the curdlan
It may be prepared by heating at 70 ° C. When preparing this dispersion, it is advantageous to preliminarily disperse curdlan in water with a homogenizer or the like before heating so that a film is uniformly formed on the food surface. As a heating method, for example, 1) a method in which curdlan is dispersed in water near room temperature and heated so as to reach the above temperature range, 2) water required for dispersion is divided into two parts, and a part thereof The curdlan is dispersed at room temperature, and the other water is added to it at a high temperature, for example, hot water of about 80 to 100 ° C. and stirred to reach the temperature range of about 50 to 70 ° C. instantly. The method etc. are adopted.

Appropriate auxiliary materials can be mixed in the dispersion liquid as long as the film formation of the heat-coagulable β-1,3-glucan is not impaired. For example, seasonings
(Eg, umami seasoning, salt, etc.), flavors (eg, shrimp, etc.), oils and fats, starches (eg, sweet potato starch, potato starch, corn starch, rice starch, tapioca starch, sago starch, and the like) Processed starch, etc.), a pH adjusting agent (eg citric acid, etc.) and the like.

Next, as a method for adhering an aqueous dispersion of heat-coagulable β-1,3-glucan to the surface of a solid food,
For example, a method of immersing a solid food in the dispersion or coating or spraying the dispersion on the solid food can be employed. If the surface of the solid food is rich in water, β-
The 1,3-glucan powder may be sprinkled to have the above-mentioned concentration. The point is that the β-1,3-glucan becomes an aqueous dispersion and is uniformly attached to the surface of the solid food.
Of the above methods, the immersion method is preferred.

When the heat-coagulable β-1,3-glucan aqueous dispersion is applied to the surface of a solid food product, for example, by the dipping method, the dipping time is not particularly limited, but is generally about 1 to 30 seconds. Good. In the case of coating method, about 30 to 7 of the aqueous dispersion of β-1,3-glucan is applied to the surface of solid food.
Apply 0 ° C and apply it with a brush or a spatula,
It may be dried if necessary. When the spray coating method is used, for example, a desired amount of the heat-coagulable β-1,3-glucan heated water dispersion liquid is appropriately applied to the surface of the solid food by using a device such as an automatic ventilation type coating pan. You can spray it in time. At this time, the heat-coagulable β-1,3-glucan aqueous dispersion prepared by heating in the above temperature range is sprayed at a temperature of about 30 to 70 ° C, preferably about 50 to 70 ° C, and at the same time warmed. A film of heat-coagulable β-1,3-glucan is formed on the surface of the solid food by passing air. The hot air may be set so that the solid food has a surface temperature of about 25 to 50 ° C. The time of spray coating and the supply amount of the dispersion liquid are not particularly limited, but the point is to select working advantageous conditions such that solid foods do not adhere to each other, for example, the supply rate of the curdlan dispersion liquid. About 1-30 ml /
Good results are obtained by spraying at min./kg. The amount of the aqueous dispersion attached is not particularly limited. Usually, about 0.01 g / cm ² to about 0.3 g / cm ² is suitable for the surface of the solid food, and the heat coagulability β-1,3-based on the total weight of the target frozen food. The amount of glucan is about 0.001 to 1% by weight, preferably about 0.005 to 0.5% by weight. After attaching the water dispersion of heat coagulable β-1,3-glucan to the surface of solid food, it may be frozen and stored as it is, but once this food is heated to about 85 ° C or higher to form a film. It may be formed.

The heat treatment method is not particularly limited, and hot water bath heating, steaming, oil bath heating, microwave heating and the like are used.
The heating temperature may be about 85 to 180 ° C., and the heating time is appropriately about 5 seconds to 20 minutes. The specific heating method or heating time is appropriately selected in consideration of the type of the solid food to be treated.

Then, the solid food to which the aqueous dispersion of the heat-coagulable β-1,3-glucan is attached is frozen. The freezing temperature is usually about -5 ° C or lower. Preferably about -20
C to about -100C. The frozen storage temperature is about -18 ° C or lower. The frozen food of the present invention thus obtained is used for cooking by microwave heating.

[0018]

The present invention will be described in more detail below with reference to Reference Examples and Examples, but the present invention is not limited thereto. The percentages (%) used in the following examples are weight percentages (w / w) unless otherwise specified.
%) Is shown. The curdlan was produced by the mutant strain NTK-u (IFO 13140) of Alcaligenes faecalis barr Myxogenes strain 10C3K, and a powder product obtained by spray-drying after collecting and purifying from the culture was used.

Example 1 12 g of curdlan and 308 g of water were placed in a 1-liter beaker, and 480 g of hot water (90 ° C.) was added while mixing to obtain an aqueous dispersion of curdlan. Keep the above-mentioned curdlan water dispersion in a water bath at 60 ° C.
After soaking 00g of grilled hamburger steak for 3 seconds,
It was immediately taken out and frozen (-40 ° C, 1 hour). When this was frozen and stored at -20 ° C for 1 month and then cooked and eaten in a microwave oven, the appearance, flavor and water content were comparable to those of the hamburger steak made directly from the raw state.

Example 2 28 g of curdlan, 4 g of starch, 0.8 g of xanthan gum and 767 g of water were stirred with a household mixer for 10 minutes to obtain a dispersion liquid. The meat patties were immersed in the dispersion for about 3 seconds, taken out, and heated in a palm oil oil bath at 130 ° C. for 40 seconds to prepare meat patties with the surface coated with a curdlan film. After freezing it and storing it at -20 ° C for 1 month,
When heated and eaten in a microwave oven, the flavor, texture and water content were comparable to those of meat patties made directly from the raw state.

Reference Example 1 28 g of curdlan and 772 g of water were stirred with a household mixer for 10 minutes to obtain a dispersion liquid. One 100 g hamburger steak was immersed in the dispersion for about 3 seconds and then taken out to prepare a hamburger steak covered with a curdlan film. The hamburger steak was heated in the microwave.
The appearance and flavor were good.

[0022]

EFFECTS OF THE INVENTION According to the present invention, by preventing the evaporation of water during freezing storage, preventing the evaporation of flavor during microwave heating, preventing evaporation of water, and preventing drip, even after freezing storage and microwave heating. Provided are a frozen food for microwave heating and a method for producing the same, which gives a warm food having a juicy texture by microwave heating with little deterioration in quality such as appearance and flavor.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁵ Identification code Office reference number FI technical display location A23B 9/10 A23L 3/01 C08B 37/00 C 7329-4C 9281-4B A23B 9/00

Claims (11)

[Claims] 1. A heat-coagulable β-1,3 on the surface of a solid food.
Frozen food for microwave heating, which is prepared by attaching an aqueous dispersion of glucan and then freezing it. 2. Heat-solidifying β-of 0.001 to 1% by weight
The frozen food according to claim 1, which contains 1,3-glucan. 3. The frozen food according to claim 1, wherein the heat-coagulable β-1,3-glucan is derived from a microorganism. 4. The frozen food according to claim 3, wherein the heat-coagulable β-1,3-glucan is curdlan. 5. The frozen food product according to claim 1, wherein the solid food product is a food product that can be immediately edible after microwave heating. 6. The solid food is a protein food.
Frozen food as described. 7. The frozen food according to claim 6, wherein the protein food is selected from the group consisting of meat, processed meat products, artificial meat products and meat paste products. 8. The frozen food according to claim 5, wherein the solid food is selected from potatoes and cereal products. 9. The frozen food according to claim 1, wherein substantially the entire surface of the solid food is coated with a uniform film of heat-coagulable β-1,3-glucan. 10. A heat-coagulable β-1, on the surface of a solid food,
A method for producing a frozen food for microwave heating, which comprises depositing an aqueous dispersion of 3-glucan and then freezing. 11. The method according to claim 10, wherein the aqueous dispersion contains 0.1 to 20% by weight of heat-coagulable β-1,3-glucan.