JPS6391053A - Fried food for microwave oven - Google Patents

Abstract

PURPOSE:To obtain the titled food, by containing vegetables with a moisture content reduced by steaming and separately packaged seasoning in a container for heating in a microwave oven and preserving both in an unfrozen state and capable of giving much the same product as ordinary fried food by cooking in the microwave oven. CONSTITUTION:Vegetables with a moisture content reduced by the above-mentioned method and, as necessary, together with ingredient materials, e.g. meat, fishes or shellfishes, fruits, etc., as they are or packaged in a packaging material, together with a separately packaged seasoning, are contained in a container for a microwave oven. The above-mentioned ingredient materials are preheated by boiling or steaming, frying in oil, etc., for the meat, fishes or shellfishes. Common salt, soy sauce, sugar, sodium glutamate, 'MISO' (paste of fermented soybeans, used for preparing soup), etc., are used as the above-mentioned seasoning. The fried food for the microwave oven contained in the above-mentioned container is preserved in an unfrozen state. The food is specifically preserved and distributed within a zone of ice temperature - chilled temperature, e.g. about -5-+10 deg.C. In eating, the above-mentioned dried food, seasoning and ingredient materials may be blended and normally heated for 40-90sec in the microwave oven.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a stir-fried food for a microwave oven, which can be stir-fried by cooking in a microwave oven.

[Conventional technology]

Conventionally, typical methods of cooking in a microwave oven include □■ thawing, ■ reheating, and ■ steaming, boiling, and stewing. In other words, microwave cooking uses heat generated by the movement of water molecules in food, so it is possible to uniformly heat foods with a high moisture content or dry foods, and it is possible to cook foods in a short time without causing burns. Suitable for cooking methods that require heating over time.

On the other hand, it is not suitable for grilling, stir-frying, etc., where the food is finished with a crispy texture and moderate browning.

Therefore, steamed foods and simmered foods, especially the former, are generally popular as microwave-cooked foods, and when heated, sheets incorporating a thin layer of conductive substances are used for grilled foods. Cook Naruko in the microwave above (Special Publication Showa 6O-15548)
, and various other efforts have been made.

[Problem that the invention seeks to solve]

On the other hand, when it comes to stir-frying, there is no conventional idea of finishing it in a microwave. In other words, for the above-mentioned blooms, due to the history of open cooking, it is possible to achieve the same cooking effect as open cooking in a microwave oven, that is, the short heating effect unique to microwave ovens, resulting in a crispy texture and brown finish. Various attempts have been made to add 14% of the heat without damaging it, but when it comes to stir-fried foods, it is common to immerse them in a frying pan, wok, etc. for a short time over an open flame, and cooking stir-fried foods in a microwave oven is common. However, at best, the finished product can only be reheated.

However, such reheating of the finished product impairs the good texture characteristic of stir-fried foods, and only results in a watery, sticky finish.

As a way to prevent such deterioration of texture.

A widely used method for preparing Chinese food is oiling, in which each ingredient is heated in relatively low-temperature oil in advance to give the entire ingredient a uniform and optimal texture. However, this assumes cooking in a frying pan or wok after soaking in oil, and it is completely impossible to imagine how to prepare stir-fried food with good texture, flavor, appearance, etc. in a microwave oven.

Also, when foods for microwave use are stored and distributed in containers, changes in the texture of the materials that occur during storage also become a problem. In other words, the texture becomes soft during storage, resulting in loss of commercial value. Freezing preservation is effective in increasing storage stability, but it is difficult to avoid unfavorable changes in texture due to freezing.

[Means for solving problems]

The inventors of the present invention have conducted extensive research into methods for obtaining stir-fried foods that are simple and of good quality by cooking in a microwave oven, and as a result, we have developed a method for cooking stir-fried foods in a microwave oven to reduce the water content. By storing it in a microwaveable container, storing it at room temperature or refrigerating it, mixing it with seasonings before eating, and heating it in the microwave for a short time, it is comparable to a stir-fry prepared in a traditional wok. The present invention has been completed based on the knowledge that high quality products can be obtained.

Vegetables used in the present invention include Chinese cabbage, Chinese cabbage, Chinese cabbage, Chinese cabbage, and Mizuna.

Komatsuna, rape blossoms, mustard greens, takana, spinach,
Swiss chard, Japanese chard, Japanese chrysanthemum, shepherd's purse, morning glory, lettuce, chichatou, asparagus, celery, Japanese parsley,
Watercress, cauliflower, broccoli, Brussels sprouts,
Leafy vegetables such as parsley, onions, spring onions, spring onions, chives, chive seedlings, garlic stems, garlic seedlings, pea seedlings, Chinese horsetail, perilla, butterbur, okra, bamboo shoots, Japanese star mushrooms, radish, turnips, n-choy, Carrots, radishes, potatoes, sweet potatoes, Japanese yam/yam, taro, Jerusalem artichoke, kwai, lotus root, lily root, Ko9? Root vegetables such as cucumber, white cucumber, two-gourmet cucurbit, chili pepper,
Vegetables such as kagecha, eggplant, peas, shishito peppers, young sweet corn, inden, soybeans, snow peas, edamame, green peas, fava bean sprouts, soy bean sprouts, mung bean sprouts, or mushrooms such as pine mushrooms and shiitake mushrooms, etc., stir-fried. As long as it is a target vegetable, the type does not matter. One of these vegetables may be used alone or two or more may be used in combination.

Experimental Example Onions, bell peppers, and cabbage leaves and cores were soaked in oil under the following conditions and then cooked in a microwave oven. Measure and evaluate the following.

Experimental method 1, materials and equipment (1) Materials Vegetables: Cutting method: Cabbage Separate the leaves and core, slice the core to the same thickness, and cut into 5 crn x 5 α pieces.

Green pepper, chopped (4-51/piece) Onion, outer skin removed, thickness The same part (2 pieces) of using 2.5n++x2.5 Cut to.

Weight...50j' each Oil: "Ajinomoto KK Corn Salad Oil" (2) Utensils Wok: φ=35 countries, d=120 Microwave: Pear, Naru NE-M400 600W heat-resistant glass container φ=9trs, d= 4.5on2, Yujie method, measurement, and evaluation method (1) Yuketsu method Place each cut vegetable in a pot of 50. Put in f each, 15
Vegetables were placed in oil heated to 0°C, stirred with chopsticks so that they were evenly covered, and placed on a frying pan that was smoked in oil for 1 to 20 seconds.

(2) Method for removing oil Spread the soot-covered vegetables one by one on a paper towel and leave it for 30 minutes, then gently wipe off the oil, measure the weight after the oil and soot, and calculate the weight loss. , the condition of the vegetables was evaluated. (
(3) Microwave heating method After cooling the vegetables in 2), take 3011 pieces of each, place in a heat-resistant glass container, wrap, and heat in the microwave for 15 seconds, then evaluate the condition and taste of the vegetables. did. (Described later) (4) Evaluation method All evaluations were performed by sensory evaluation, including appearance (color, gloss), aroma, taste, flavor, and texture. (n = 5) Experimental results 1. Reduction amount after oil soot and sensory evaluation The amount of reduction after oil soot was removed from cut vegetables (dehydration amount + oil absorption amount...apparent dehydration i) was measured. , sensory evaluation was performed.

/' The amount of weight loss, which is the apparent amount of dehydration, has a correlation with the soot temperature and soot time. Although it depends on the type of vegetables and the subsequent microwave cooking conditions, if the reduction rate exceeds 20%, both the texture and the external appearance will deteriorate, so the reduction rate should be kept at 1 to 20%.

A suitable dehydrated state can be achieved by passing the soot through the oil at a temperature of 130 to 150° C. and for a time of about 3 to 15 seconds.

2. Sensory evaluation after cooking in a microwave oven 30.9 pieces of each of the soot-sooted vegetables in 1 were taken, and a sensory evaluation was conducted after cooking them in a microwave oven.

In addition to the vegetables whose water content has been reduced by passing through the oil, it is also possible to combine ingredients such as meat, seafood, fruits/seeds, eggs, etc., if necessary. For meat and seafood, these ingredients are preferably steamed, heated with oil and soot, etc. in advance.

These vegetables and other ingredients as needed are part 1.
The product is packaged in a plastic or packaging material and placed in a microwave container together with separately packaged seasonings.

Seasonings include salt, soy sauce, sugar, sodium glutamate, miso, bean paste, bean drum, sweet soy sauce, yellow soy sauce,
Shiba soy sauce, vinegar, 0 soybean sauce, red soy sauce, soy sauce, tofu kong, and other seasonings are distributed according to the type of stir-fry, but it is desirable to mix alcoholic beverages and spices into the seasonings as appropriate. .

Is the seasoning Retortono J? Enclosed at home and retorted. Alternatively, it may be hot-filled into a heat-resistant packaging material, packaged separately from the above-mentioned ingredients, and housed in a microwave oven container.

The material, shape, etc. of the container are not particularly limited as long as it can be heated in a microwave oven. It is also possible to use containers that can be used as tableware as they are, or containers for microwave ovens that have additional functions such as partially blocking microwaves.

The stir-fried food for microwave oven of the present invention is stored in an unfrozen state.
It is stored and distributed at temperatures around 10 degrees Celsius.

When eating, mix the seasonings and ingredients and heat in the microwave. Microwave heating time of 40 seconds or less is generally insufficient heating, but conversely, heating time of 90 seconds or more is overheating, resulting in poor texture.
Appearance is damaged.

〔Effect of the invention〕

The stir-fried food for microwave ovens of the present invention can be prepared by storing vegetables whose water content has been reduced by soaking them in oil and seasonings packaged separately in a microwave oven container and storing them in an unfrozen state. In addition to being able to obtain a product that is almost the same as stir-fried food prepared in a frying pan by microwave cooking, it also has various advantages as described below.

■When cooking vegetables with oil and soot that have a good shelf life after cooking in the microwave, the water content in the vegetables is reduced (dehydration). Best of all, water won't drain out and it won't get sticky.

■The color of green vegetables becomes clear.As the oil and soot is produced in a short time, the color of green vegetables becomes clear and glossy.■It can be cooked in a short time.It can be cooked in a microwave oven in one minute.■The cooking process is There is no need to prepare simple ingredients in several stages.

(Meat → root vegetables → leafy vegetables, etc.) Since each ingredient is pre-processed, it is possible to cook them all at once in a fixed amount of time.

■ Cooking and eating can be done easily in one container without staining the utensils or surroundings.

■Microwave cooking has a sterilizing effect, so it has a sterilizing effect.

The present invention will be further explained below with reference to Examples.

Example 1 Cabbage, green pepper, and onion cut to the same size as in the experimental example were soaked in salad oil heated to 150° C. for 3 seconds for the cabbage leaves, 7 seconds for the core, 5 seconds for the green pepper, and 10 seconds for the onion. Separately, pork belly cut into 5 widths and boiled for 1 minute in boiling water and seasonings (Ajinomoto KKrCooKD
Prepare oJ double-pot meat pouches for one person, store them in a heat-resistant resin cup along with the vegetables soaked in oil above, and store in the refrigerator for 5 minutes.
It was stored at ℃ for 24 hours.

To control the mixture, we used the conventional method: stir-fry the cabbage, beans, and onions cut in the same way as above over strong heat for 1 minute, add the pork belly that had been prepared under the knife, and stir-fry further. CooK Do J made by KK (for multi-pot meat) was added and stir-fried while stirring over high heat.

The microwaveable multi-pot meat of the present invention was taken out of the refrigerator, and the seasonings were poured over the vegetables and meat.The top of the cup was covered with cling film and heated in the microwave for 60 minutes.

Sensory evaluation was performed on the two types of multi-pot meat obtained.

The evaluation items were appearance, aroma, taste/flavour, and texture, and the control was scored as 5 points. The results are shown in Table 1.

Table 1 Example 2 The prepared raw materials (cutting, seasoning, oil soot) were stored in a heat-resistant resin cup according to the following, and heated to 5cm'C by cold heating.
, stored for 24 hours.

As a control, a conventional method was used, that is, seasoned pork was stir-fried, mixed with separately fried vegetables, seasonings were added, and stir-fried.

Take out the fried vegetables of the present invention from the refrigerator, mix with seasonings, cover the top with Lang and heat in the microwave for 60 seconds.
As in Example 1, a sensory design was performed using 5 control points. The results are shown in Table 3.

From the above results in Table 3, it was found that, overall, the microwave cooking method was almost the same as the normal stir-frying method.

Claims (1)

[Claims] 1. (1) Vegetables whose water content has been reduced by soaking in oil and other ingredients as necessary, and (2) separately packaged seasonings are stored in a microwave heating container and are unfrozen. A stir-fried food for microwave ovens, characterized in that it is preserved in a state where 2. The weight of vegetables after oiling is 80 to 99 of the weight before oiling.
The stir-fried food for microwave oven according to claim 1, characterized in that the water content is reduced to %.