KR20190026542A - A Processed Food For Microwave Oven Cooking - Google Patents

Abstract

The present invention provides a technology which inhibits food and packaging materials covering the food from adhering to each other after cooking, and prevents food from being hard after heated, when heating microwavable food materials. The microwavable processed food of the present invention places, on a surface of the food, a binding prevention material made with any one of finely cut or squeezed products of one or more of vegetables, fruits and seaweeds, or a combination thereof, and covers the food with heat-resistant sheet materials. Herein, it is preferable to impregnate edible oil and fat or apply cooking oil to the sheet materials. In addition, it is preferable for the food to be seasoned with seasoning materials in advance and to be covered with sheet materials to which the seasoning materials are impregnated or applied.

Description

[0001] The present invention relates to a process food for microwave oven cooking,

More particularly, the present invention relates to a processed food for microwave-heated cooking, which comprises a cooking material (sheet material) as a sheet material, and more specifically, And more particularly, to a processed food product for microwave-heated cooking.

When a cooked food is cooked using a microwave oven, the cooked food is heated only by radio waves, so that it is merely steamed or cooked simply because of the moisture of the cooked food which is evaporated by heating.

 In addition, currently, a microwave oven is equipped with a heater, and it is designed to be able to achieve not only the electric wave but also the cooking using the heater.

However, in the case of heating cooking using a microwave oven, the cooking plant is heat-treated without interference by radio waves, but many of them have a feeling of being steamed due to the evaporation of water from the cooking plant produced by heating.

In the case of a microwave oven equipped with a heater, baking can be performed, but this is accomplished by the function of the heater, and cooking that gives a feeling of being baked only by the function of the microwave oven can not be made.

Therefore, it is desired to not only warm the cooking material but also to achieve baking by itself in the microwave oven.

Therefore, in order not only to simply heat the cooking material but also to cause the same pressing phenomenon as when baked, the inventor of the present invention can apply the heating treatment to the porous absorbent material containing no cooking oil or the porous material containing no cooking oil As a food storage container made of an absorbent body, it is possible to wrap a cooking food seasoned with a saccharide and / or a seasoning added with soy sauce or soybean paste, or to apply a baked pottery consisting of edible oil, soy sauce and grain powder to a cooking material And then packaged with a heat-resistant receptor (see Patent Documents 1 and 2).

However, in the above-described conventional technology, the cooking material and the packaging material strongly stick to each other after the cooking in the microwave oven. Therefore, it is difficult to remove the packaging material from the planting material after the heating cooking, and when the cooking planting material is as soft as the fish, the skin is peeled off and becomes unsightly. In addition, if the heating (cooking) time of the microwave oven is not adjusted appropriately, not only the food and packaging materials will be stuck strongly but also a lot of moisture disappears by evaporation in the cooking material, and the food after the heating cooking becomes a hard texture there was.

Therefore, the inventors of the present invention have found that, as a method capable of inhibiting attachment of a planting material and a packaging material by the seared seasoning, the present inventor has found that edible particles of insoluble or hardly soluble edible particles (See Japanese Patent Application Laid-Open No. 2001-3258), and it is wrapped around a cooking material and packaged with a heat-resistant receptacle.

However, with the above-described conventional techniques, the clogging of the plant material and the packaging material is suppressed, but the inconvenience that the plant material after the heating cooking becomes a hard texture of the perishable material is not solved. As a result, it is difficult to appropriately adjust the heating time by the microwave oven when an unfamiliar person cooks.

Japanese Patent No. 3538615 Japanese Patent Application Laid-Open No. 2006-25773 Japanese Patent Application Laid-Open No. 2011-78392

SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a microwave oven capable of suppressing attachment of a plant material and a receiver after heating cooking, The present invention aims to provide a technique of eliminating the inconvenience that the planting material after heating cooking becomes a hard texture after being cooked.

The processed food for microwave oven cooking according to the present invention is a processed food prepared by heating by a microwave oven comprising a cooking plant material and a heat resistant sheet material wrapping the cooking plant material, And an anti-bonding material made of any one or a combination of finely cut or juiced one or more of vegetable, fruit and seaweed is arranged on the surface.

In the microwave-cooking cooked food according to the present invention, the cooking oil may be further supplemented with the cooking oil or the calcium compound may be added to the surface of the cooking cooking material together with the anti-bonding agent.

In the present invention, the cooking plant material is preferably seasoned by the seasoning material. Seasoning with a seasoning material may be carried out by sprinkling the foodstuff in advance before wrapping it with a heat-resistant sheet material or by using a heat-resistant sheet material impregnated or seasoned with the seasoning material to be seasoned In any case, either.

That is, in the present invention, the anti-bonding material is placed on the surface of a cooking material having a sauce made of a seasoning material in advance, and the processed food for microwave cooking, which is wrapped with a heat resistant sheet material, Or a processed food for microwave-heated cooking that is wrapped with a heat-resistant sheet material impregnated or coated with a seasoning material to be seasoned after arranging the anti-binding material.

In the present invention, the seasoning material to be seasoned in the cooking plant may contain a thermosetting protein and a starch. In this case, it is possible to further contain a saccharide.

Further, in the present invention, the seasoning material to be seasoned in the cooking plant may further contain coffee, caramel or organic acid.

In the present invention, the anti-bonding material mixed with the anti-bonding material or the seasoning material can be partially disposed on the surface of the cooking material.

In addition, in the present invention, the edible oil produced by supplementing with the anti-bonding material may include a distillate.

Further, the processed food for cooking microwave oven cooking according to the present invention may have a liquid absorbing layer in a predetermined area including the lower surface of the cooking material, or may freeze the cooking material provided in the sheet material

INDUSTRIAL APPLICABILITY As described above, according to the present invention, the anti-bonding material made of any one or a combination of one or more of vegetable, fruit, seaweed, finely cut or juice is supplemented on the surface of the cooking plant material, As shown in Fig. Therefore, even if the cooking utensil is sufficiently heated in the heating process by the microwave oven, the binding material is interposed between the cooking utensil and the sheet material, so that the plant material after the cooking and the sheet material do not adhere to each other, You can peel it clean.

Since the anti-bonding material has a large amount of moisture, the anti-bonding material is disposed on the surface of the cooking material, and when heated by the microwave, the moisture of the anti-bonding material will be removed before the cooking material loses moisture . Therefore, even if the foodstuff for cooking is sufficiently heated in the microwave oven, the planted food after the cooking does not become hard and hard.

Therefore, in heating cooking of a cooking plant with a microwave oven, it is possible to suppress sticking of the planting material and the packaging material after the cooking, and even if the unfamiliar person does not adjust the heating time of the microwave oven properly, It is possible to provide a processed food for microwave-heated cooking, which eliminates the inconvenience of becoming a hard texture.

Hereinafter, an example of an embodiment of the processed food for microwave cooking of the present invention will be described.

The processed food for microwave oven cooking according to the present invention is basically composed of a foodstuff for cooking, a sheet material and a binding preventive material.

Although the embodiments described below are specific examples suitable for the present invention, they are technically variously limited. However, the scope of the present invention is not limited to these embodiments unless otherwise stated in the following description. It is not limited.

Cooking foodstuffs are mainly unheated foodstuffs in that they are heated and cooked using a microwave oven. However, if cooking is performed using a microwave oven, it is impossible to prevent the use of semi-heated materials. Therefore, the plant of the present invention includes all kinds of unheated, heated or semi-heated products without discrimination.

Examples of such cooking ingredients include salmon, mackerel, saury, horse mackerel, defense, amphibian, melo, cod, eel, sea bream, sea urchin, marlin, conger eel, anchovy, bonito, Silver, therapy, herring, tuna, fish, duck fish, and beef, pork and chicken.

The sheet material is a receptacle for wrapping the cooking material and must be able to withstand the heating of the microwave oven. Specifically, such a heat-resistant sheet member preferably has a heat-resistant property of 160 占 폚 or more. Moreover, it is preferable that the sheet material should not cause a change in shape or the like due to the influence of moisture and oil, and it is preferable that the sheet material has absorption and absorption properties.

Further, the sheet member can be a porous member or a nonporous member as long as it meets the above requirements.

The porous member is made of an individual or a composite such as paper, cloth, nonwoven fabric, semisynthetic fiber, synthetic fiber, synthetic resin, food, or the like, and is capable of penetrating or coating the inner surface or the entire surface.

The paper, cloth, and nonwoven fabric are made of, for example, natural fibers and vegetable fibers. The raw materials of semisynthetic fibers include, for example, rayon fibers and acetate fibers as main raw materials. Synthetic fibers and synthetic resins have a heat-resistant function. For example, polyester, polypropylene, nylon, polyamide, polyimide, polyamideimide and the like are used as main raw materials. In addition, the above-mentioned foods will be bread, bran, rice bran, unbaked food such as pasta, wheat flour, starch, and cooked food thinly.

Further, the nonporous member may be, for example, Non-porous paper, synthetic fiber, synthetic resin, or the like, and can be applied to the inner surface or the entire surface.

Here, "cheap" means that the sheet material may be as small as entirely enclosing the cooking material, or the sheet material may be placed on the upper surface of the cooking material, or the cooking material may be sandwiched between the upper and lower portions with the sheet material. It is also possible to use a sheet material in advance to form a bag shape so as to accommodate the cooking material therein. Further, it is also possible to use a separate envelope so as to accommodate the cooking food stuffed with the sheet material.

In the present invention, the anti-bonding material is partially or wholly disposed around the cooking material and then wrapped with a heat-resistant sheet material so as not to create a gap between the food material and the cooking material.

As a result, the gap between the heat-resistant sheet material and the cooking material is reduced, the dispersion of heat energy between the sheet material and the cooking material is suppressed, and the temperature of the food surface is maintained at a high temperature range of 100 deg. The cooking material can be properly cooked even by short-time heating by the microwave oven.

The anti-bonding material is a food having a lot of moisture such as vegetables, fruits, seaweed, and the like, and preferably has a lot of plant fibers. Specifically, there are vegetables such as onion, tomato, carrot, pumpkin, cabbage, radish and konjac, and algae such as fruit, kelp, seaweed, mozuku, and mackerel such as blueberry, apple, strawberry and pear. Vegetables also include leaf vegetables, stem vegetables, root vegetables, fungi, and other vegetables classified by food standard composition table.

 One or two or more such foods may be partially or wholly disposed on the surface of the food for cooking, with the anti-fouling material being produced by any of crushing, shredding, cutting, or the like, or any combination thereof .

The method of disposing the anti-bonding material on the surface of the cooking material is not specifically defined, but can be suitably adjusted depending on the nature and condition of the food used as the anti-binding material. Specifically, in the case of the anti-bonding material having a large amount of water, the moisture of the anti-bonding material is allowed to infiltrate the sheet material, and in the case of the anti-bonding material having a large amount of solid content, the solid content of the anti- It is also applied to the surface.

More specifically, in the case of the anti-bonding material having a large amount of water, only a few minutes are absorbed into the sheet material, and the fine solid content adheres to the surface of the sheet material. On the other hand, in the case of the anti-bonding material having a large amount of solid matter, when the anti-bonding material is applied to the surface of the sheet material, only the fine anti-bonding solid matter adheres to the surface of the sheet material and the moisture of the anti- Further, when the anti-bonding material is applied to the surface of the cooking material, the solid part of the fine anti-binding material adheres to the surface of the cooking material and the moisture of the anti-bonding material is absorbed into the wrapped sheet material.

As described above, in any arrangement method, the anti-bonding material intervenes between the cooking material and the sheet material.

When the anti-bonding material is disposed on the surface of the cooking plant material, the plant fiber contained in the anti-bonding material coated on the surface of the cooking plant material inhibits the movement and evaporation of moisture from the inside of the cooking plant material due to heating, And to prevent the surface of the cooking material from hardening.

That is, since the network structure of the dietary fiber has a large amount of water, a strong moisture barrier is formed on the surface of the cooking material, and even if the moisture is evaporated by heating the microwave oven excessively, sufficient cooking water And the cooking material and the sheet material adhered to each other, that is, the binding of both is prevented.

In addition, the present invention is also applicable to dispose of the edible oil on the surface of the food for cooking, specifically, the area to be provided with a nail mark that gives a texture like baked. The edible oil includes edible oil having fluidity at room temperature, and a foodstuff (edible fat) which maintains a solid state at room temperature.

Here, the term " normal temperature " varies depending on the season, but in the case of Japan, a range of about 0 to 35 DEG C is intended.

The vegetable oil may be vegetable oil such as edible oil, olive oil, vegetable oil, soybean oil, corn oil, safflower oil, cottonseed oil, sesame oil, peanut oil, new flower oil, sunflower seed oil, flaxseed oil, crepe seed oil, squalane It says. On the other hand, edible papers, for example, milk palm, palm oil, palm oil, tallow, lard. Vegetable oil such as cacao oil, shortening obtained by hardening fish oil, margarine and the like, animal oil, vegetable oil, or mixed oil thereof, and is eluted by heating of the microwave oven.

These solid state animal oil, vegetable oil, or mixed oil thereof may be applied to a sheet material as it is, and the sheet material is heated to be in a liquid state. The sheet material of the porous member is immersed, sufficiently penetrated, It can also be used.

In addition, it is also possible to apply the oil or vegetable oil or the mixed oil thereof to the sheet material by adding a distillation liquor such as ethanol or whiskey or brandy which is adjusted to lower the viscosity. Adding spirits in this way is desirable from a work point of view.

In addition, the distilled liquor can be used not only for lowering the viscosity of the edible oil, but also for increasing the adsorption or adsorption to the sheet material and increasing the absorption rate, as well as for preventing the propagation of common bacteria and deodorizing effect. In the case of using distilled liquor, the concentration is adjusted in a range of more than 0% by weight and not more than 70% by weight in accordance with the intended use (target foodstuff).

Here, the method of arranging the edible oil and the anti-bonding agent is not limited to this, but can be appropriately carried out according to the nature and condition of the food and the edible oil used as the anti-bonding agent as follows.

 2) the sheet material is impregnated into the sheet material, and the anti-bonding material is applied to one side of the sheet material to be brought into contact with the food material for cooking; 3) the edible oil 4) The edible oil and the anti-bonding material are applied on one side of the sheet material to be brought into contact with the cooking material. 5) The edible oil and the anti-bonding material are applied to the surface of the cooking material. It may be applied to the surface of the cooking material.

6) The foodstuff and the anti-bonding material are impregnated into the sheet material, and the anti-bonding material is applied to one side of the sheet material to be brought into contact with the food material for cooking. 7) The food material and the anti- 8) The edible oil and the anti-bonding material are impregnated into the sheet material, and the edible oil and the anti-bonding material are applied to the surface of the food material for cooking, 9) impregnating the sheet material with the edible oil and the anti-bonding material, and applying the edible oil and the anti-bonding material to the surface of the cooking material, 10) impregnating the sheet material with the edible oil and the anti- 11) The edible oil and the anti-bonding material are impregnated into the sheet material, and the edible oil is applied to the surface of the food material for cooking. As it may be.

When the sheet material is impregnated with the edible oil and the anti-binding material, the edible oil and the anti-binding material may be directly impregnated into the sheet material. Alternatively, the edible material may be melted by heating and then mixed with the anti- .

As described above, since the edible oil can be sufficiently carried on the porous absorber or the non-porous absorbent which is the packaging material of the cooking plant, the heating temperature of the cooking plant surface is raised by the cooking oil, Can be assigned a mark. Therefore, even if heated in a microwave oven for a short time, it is possible to produce a texture that is baked on the surface of the cooking material.

Further, in the present invention, the calcium compound may be added to the surface of the food for cooking together with the above-described anti-bonding material. Examples of the calcium compound include water-soluble calcium compounds such as calcium lactate, calcium gluconate, calcium carbonate, calcium sulfate, calcium chloride and calcium phosphate. Particularly, if the anti-adhesion material is of plant origin, calcium lactate which becomes a calcium pectate by binding with a pectic acid contained in a plant cell and has a viscosity is preferable.

As described above, by arranging the calcium compound together with the anti-bonding material, viscosity of the anti-bonding material is given or increased, and even if the surface of the cooking material has a flat shape without a flat surface, It does not flow down from the surface. Further, the protein on the surface of the food for cooking is hardened by the calcium component, and the sheet material is easily peeled off. Therefore, it is possible to reliably prevent the binding between the cooking material and the sheet member.

In the present invention, it is preferable that the cooking plant material is seasoned with a seasoning material. The seasoning by the seasoning material should be seasoned beforehand with the cooking material before being packed with the heat resistant sheet material, that is, the anti-sticking material is placed on the surface of the foodstuff for seasoning and seasoned with the seasoning material, As shown in FIG. In addition, the sauce made of the seasoning material can be prepared by sprinkling seasoning on a planting material for cooking or wrapping the planting material using a heat-resistant sheet material impregnated or coated with seasoning material, that is, It is also possible to wrap the seasoning material to be seasoned with the heat-resistant sheet material having the anti-fouling material on its surface with the infiltrated or applied heat-resistant sheet material.

Seasoning ingredients, for example, salt and soy sauce, miso, ketchup, sauce, vinegar, brewing or other common seasonings to be used alone or in combination with two or more.

In addition, the cooking ingredients with seasoning ingredients added with seasoning include salted or marinated beef such as fish, beef, pork, and chicken, and pickles, miso pickles, miso bean paste, and persimmon leaves.

In addition, it is preferable to use a seasoning material containing a thermosetting protein and a starch as a seasoning material in order to generate a burned mark such as baked on the surface of the plant by heating cooking in a microwave oven.

 Seasonings containing this thermoset protein and starch are made from cereal or tubers as raw materials. Specifically, it is preferable to use a raw material containing 3% or more of protein weight. Examples of such raw materials include cereals such as rice, wheat, barley, rye, oat, hawthorn, millet, It is preferable to use flour, in particular.

On the other hand, because the protein content of the potato tubers, sweet potatoes, taro, yam, cassava, taro, etc. is small, the thermosetting proteins such as soybean protein and wheat protein, soy protein, milk protein, egg yolk, egg, May be added and adjusted.

When the seasoning used in the seasoning material is a protein-containing fermented food fermented and aged as a raw material containing the protein, a saccharide may be further added and used as a seasoning ingredient for saccharides. It is also possible to use a saccharide-containing seasoning material which is fermented and aged by adding a saccharide when producing a protein-containing fermented food.

Examples of such protein-containing fermented foods include fermented foods such as soy sauce, soybean paste, fish paste, shiitake, beer, bamboo, and kochujang fermented with fermented raw materials such as soybean, wheat, rice, barley, .

Examples of the saccharides include sugar, fructose, glucose, meze sugar, dextrin, maltose, mirin, fruit juice, etc. For the seasonings, Japanese sake and spices are added together with these saccharides, Materials.

A sugar-containing seasoning material to which a saccharide is added to a protein-containing fermented food produces a melanoidin, which is a brown pigment, by a mailard reaction upon heating. On the other hand, a saccharide-containing seasoning material which is fermented and aged by adding a saccharide to a raw material containing a protein produces melanoid by a fermentation aging and a mailarade reaction.

When the sheet material is applied to or infiltrated into the sheet material and the sheet material is placed on the cooking material and heated in the microwave oven, the temperature of the cooking material and the sheet material are increased and the moisture is evaporated in the cooking material, The saccharide-containing seasoning material and the edible oil which have been applied or penetrated into the ash have been eluted with steam in the heat and cooking plant and adhered to the surface of the cooking plant.

And the surface temperature of the food for cooking is 100 ° C or more due to the edible oil which has been eluted from the oil and the sheet material contained in the cooking material itself and adhered to the surface of the food material for cooking, The protein and the saccharide contained in the seasoning material are decomposed and the surface of the foodstuff is pressed on the surface of the foodstuff as if it is baked.

That is, by containing saccharide in the seasoning material, short-time heating for 1 to 2 minutes at a food surface temperature of about 100 to 200 DEG C in a microwave oven promotes the eardrard reaction to further browse the food surface, It is possible to easily grill cooking that causes the pressed surface to appear on the food surface.

In the present invention, coffee or caramel may be added as the seasoning material. Coffee or caramel is a bit brown with a bitter taste, and it can give the impression that it is burned and scratched like the case of adding sugars. In addition, it is possible to use charcoal or squid ink instead of coffee or caramel, It is good to feel like a feeling.

In addition, in the invention, the seasoning material may further comprise an organic acid. As the organic acid, a fermentation-derived food, a plant-derived food, or a chemical synthesized product can be used.

Examples of fermentation-derived foods include soy sauce, miso, sauce, mirin, vinegar, seeds, wine, yogurt, cheese, pickles, and the main organic acids contained therein. For example, there are acids such as acetic acid, succinic acid, lactic acid, butyric acid, malic acid, gluconic acid, and citric acid. Therefore, when a seasoning such as soy sauce, soybean paste, sauce, vinegar or the like is used as a seasoning material, it is already a seasoning material containing an organic acid.

Examples of the plant-derived food include citrus fruits such as lemon, lime, orange, mandarin, citron, citrus, cabbage, fruits such as apple, grape, tamarind, seeds such as coffee, herbs such as lemon grass Vegetables, and vegetables such as onion, lamb, and onion. The main herbicides contained in these include citric acid, vitamin C, malic acid, tartaric acid, acetic acid, formic acid, chlorogenic acid, and succinic acid.

Examples of the chemical synthesis include at least one organic acid selected from at least acetic acid, citric acid, succinic acid, malic acid, lactic acid, butyrate, and tartaric acid.

These organic acids neutralize and decompose unpleasant fishy ingredients that are generated during meat cooking, the heating of raw marine products, and cooked to make them smellless, and eliminate the smell that occurs during heating and cooking in a microwave oven. Furthermore, by immersing seasoning ingredients containing organic acids on the surface of meat products and meat products, the fish meat is smoothed out, fish meat products are smothered, and particularly fish meat is smoked.

Here, soy sauce or soybean is fermented with raw materials such as rice, barley, soybean, fish, shrimp, soy sauce, diluted soy sauce, white shark oil, tamari shoyu (tamari oil) In addition to rice miso, barley miso and soybean miso, there is what is called "sauce" of Chinese origin which added spice such as rice and glutinous rice, wheat, barley, soybean, peanut, fish, Vinegar also includes grain vinegar, rice vinegar, barley vinegar, vinegar, and wine vinegar. The brewers are called so-called "fermented beverages" such as sake, wine, Shaoxing and beer, and do not include so-called "distilled spirits" that distill the fermented beverages.

In the present invention, the above-described seasoning ingredients may be added with spices such as mustard, wasabi, ginger, sancho, pepper, time, rosemary, clove, coriander and fennel according to preference.

Further, in the present invention, the anti-bonding material including the anti-bonding material or the seasoning material can be partially disposed on the surface of the cooking material.

Here, the term " partial " means that the food is arranged uniformly on the upper surface of the food for cooking, for example, on the upper surface of the food for cooking, in a stripe pattern, a net shape, or a contour.

If the anti-bonding material including the anti-bonding material or the seasoning material is partially disposed on the surface of the food for cooking, the texture of the same texture as the food cooked with the frying pan and the net can be produced have.

Further, in the present invention, it is preferable that a predetermined region including the lower surface of the cooking plant is provided with a liquid-absorbent layer capable of absorbing moisture or oil.

The absorptive layer is a layer of dried vegetable bark or leaf such as bamboo bark, sage leaf, mandibular leaf, oak leaf, persimmon leaf, cherry leaf, perilla leaf, banana leaf, corn husk, Paper (pulp products), and nonwoven fabric sheets. It is particularly preferable to use a sheet-like nonwoven fabric.

The absorbent layer may be made of the same material as that of the heat-resistant sheet material of the present invention, or may be made of a sheet material and a liquid-absorbent layer different from each other, and may be combined so as to overlap the absorbent layer inside the sheet material.

Thus, it is possible to more effectively prevent the absorption layer from absorbing moisture or oil that has been poured out from the cooking plant or the anti-bonding material, so that the cooking plant becomes damp or the planting material becomes opaque.

The above-described microwave-heated cooking food of the present invention can be cooked in a microwave oven in a frozen state without any problem even if it is frozen after seasoning.

 By freezing the microwave-heated cooked food in this way, even if the material is unheated, it can be preserved for a long time, so that it can be easily cooked when desired.

Hereinafter, embodiments of the present invention will be described in detail.

≪ Embodiment 1 >

 In the first embodiment, 100 g of a hamburger steak prepared by a known method using pork and beef together is prepared in a small plate shape as a cooking material for cooking. Next, tomatoes (100 g) and blueberries (35 g) were crushed with a mixer, 20 g of tomato paste was added to the mixture, and 5 g of anti-fouling agent was applied to the top surface of a hamburger steak prepared in advance and 100 g of tomato and 100 g of onion 20 g of tomato paste was added to the mixture and homogenized. 1.5 g of the anti-fouling material was applied to the underside of the hamburg steak, wrapped in a sheet material made of nonwoven fabric, and cooked as a microwave-heated cooking food.

 The microwave-heated cooked food was cooked in a 600-watt microwave oven for 100 seconds.

As a result, the hamburger steak was heated and cooked uniformly and satisfactorily, and the sheet material did not stick to the hamburger steak, so that the hamburger steak could be easily peeled off. Also, the grilling completion of the hamburg steak was as if the top surface was cooked in a steam oven, and the bottom surface was in a frying pan. Furthermore, the evaporated water of the material was properly discharged and there was no feeling of failure of the surface of the plant as if it was wet.

≪ Embodiment 2 >

Next, in the second embodiment, 10 g of the onion which is heated and ground with a mixer, 5 g of the tomato which has been heated and pulverized with a mixer, and 1 g of blueberry are crushed with a mixer are mixed to adjust the anti-bonding material. Then, 4 pieces of pork loin thinly sliced to 3 to 4 mm in thickness (100 g in total) were spread and applied on both sides, and then these 4 pieces were superimposed and wrapped with a sheet material made of nonwoven fabric to prepare a microwave-heated cooked food.

Then, the microwave-heated cooked food was cooked in a 600-watt microwave oven for 120 seconds.

As a result, the superimposed pork loin could be heated and cooked like a grilled oven roasted surface. Also, the pork loin was not cooked in a frying pan, but the meat was cooked smoothly. Moreover, the sheet material did not stick to the pork loin, so it was easy to peel off, and the pork pieces were not stuck together, so one piece could be peeled cleanly.

≪ Third Embodiment >

Next, in the third embodiment, 100 g of a hamburger steak prepared by a known method using beef is prepared in a small plate as a round cooking material. Subsequently, 50 g of blueberries and 100 g of onion were crushed with a mixer, and 10 g of sauce, 10 g of ketchup and. 200 g of rice oil was added to the mixture, and 3 g each of the prepared seasoning ingredients was applied to both sides of a hamburg steak, which was prepared in advance, and wrapped in paper sheet material to prepare a microwave-heated cooking food.

The microwave-heated cooked food was cooked in a 600-watt microwave oven for 100 seconds.

As a result, the hamburg steak was heated and cooked in a uniformly satisfactory state, and baked in the same manner as in the first example, and dark brown marks were formed on the surface thereof, and the cooked meat could be cooked as if baked. Also, like the first embodiment, the sheet material was not pressed against the hamburger steak, so that it was easily peeled off.

<Fourth Embodiment>

Next, in the fourth embodiment, 150 g of cooking oil is added to an anti-bonding material obtained by heating 100 g of onion and ground with a mixer, and the resulting mixture is emulsified and emulsified. The cloth material is dipped in the oil agent to form an anti- Impregnated with edible oil. Using this sheet material, 90 g of salmon which had been made of salt was wrapped and used as a microwave-heated cooked food.

The microwave-heated cooked food was cooked in a 600-watt microwave oven for 80 seconds.

As a result, the salmon was salted and heated at a central temperature of 80 ° C or higher, so that the salmon could be cooked as if it had been roasted in an oven as a whole. Also, the sheet material did not adhere to the salmon, and was easily peeled off.

<Fifth Embodiment>

Next, in the fifth embodiment, 2 g of calcium lactate and 100 g of rapeseed oil are added to an anti-bonding material obtained by heating 50 g of tomatoes and 50 g of carrots and kneaded with a mixer, and the resulting mixture is emulsified to prepare a sheet material composed of vignetting To impregnate the sheet material with the anti-bonding material, calcium lactate and edible oil. This sheet material was wrapped in 80 g of jellyfish to make a microwave-heated cooked food.

 The microwave-heated cooked food was cooked in a 600-watt microwave oven for 80 seconds.

As a result, the surface of the horseshoe crab was dense brown, and the whole surface of the horseradish was cooked as if it had been baked as an oven. In addition, when the bark was easily peeled off, the shell of the jellyfish was not stuck on the sheet material and was easy to peel off.

<Sixth Embodiment>

In the sixth embodiment, 10 g of the seasoning material prepared by adding 50 g of tomato paste, 10 g of instant coffee powder, and 70 g of oil to an anti-bonding material obtained by crushing 100 g of blueberry with a mixer is emulsified and applied to both upper and lower surfaces of 150 g of sirloin Wrapped in a sheet material made of non-woven fabric, and paper was laid as a liquid absorbent layer thereunder to prepare a microwave-heated cooked food.

The microwave-heated cooked food was cooked in a 600-watt microwave oven for 130 seconds.

As a result, the pork loin was baked as if it had been baked on a frying pan, and only the brown portion of the portion where the seasoning material was coated was baked. In addition, the texture was gently heated and cooked. Moreover, the sheet material did not adhere to the pork loin and was easily peeled off.

<Seventh Embodiment>

Next, in the seventh embodiment, 90 g of a hamburger steak prepared by a known method using pork is prepared in a small plate shape as a round cooking material for cooking. Next, 10 g of calcium lactate and 10 g of instant coffee powder were added to an anti-bonding material obtained by crushing 40 g of blueberry with a mixer, and 60 g of olive oil was added to the mixture. 10 g of the seasoning material, which was emulsified by mixing, was added to a sheet material (nonwoven fabric And the top and bottom sides of a hamburg steak, which is a cooking material prepared in advance by using the sheet material, were wrapped to prepare an electronic cognition-heating cooked food.

The microwave-heated cooked food was cooked in a 600-watt microwave oven for 80 seconds.

As a result, the hamburg steak was heated to a temperature exceeding 80 캜 at the center temperature, and dark brown marks were formed on the entire surface of the hamburg steak, and the cooked meat could be cooked as if baked in a frying pan. Also, the sheet material did not stick to the hamburger steak, and it was easy to peel off easily.

&Lt; Eighth Embodiment >

In the eighth embodiment, 50 g of soybean oil is added to an anti-bonding material obtained by heating 40 g of an onion and crashed with a mixer, and the mixture is emulsified by homogenization. The sheet material made of a nonwoven fabric is immersed in the oil agent, It is impregnated with preservative and cooking oil. In the same manner as in the fifth embodiment, 90 g of hamburger steak prepared by mixing meat, pork, and chicken with known methods is prepared in a small plate as a round cooking material.

Next, 2 g of calcium lactate and 10 g of instant coffee powder were added to the anti-bonding material obtained by crushing 40 g of blueberry with a mixer, and the mixture was homogeneously mixed. Then, 60 g of corn oil was added to the mixture, and 2 g of the seasoning material prepared by emulsifying was added to the hamburger steak After partially applying it on the surface, it is wrapped with a sheet material impregnated with the anti-bonding material and the cooking oil prepared in advance and made into a microwave-heated cooking food.

The microwave-heated cooked food was cooked in a 600-watt microwave oven for 80 seconds.

As a result, the hamburg steak was dark brown with only the portion of the seasoning material covered, and it was apparently prepared and baked, so that it could be heated and cooked beautifully. Moreover, the sheet material was not pressed and peeled off easily.

Claims (13)

A processed food prepared by microwave heating comprising a cooking plant material and a heat resistant sheet material wrapping the cooking plant material,
Wherein an anti-bonding material made of any one or a combination of one or more of vegetable, fruit, seaweed, finely cut or juice is placed on the surface of the cooking plant material processed food. The microwave oven-processed food for cooking according to claim 1, wherein the surface of the cooking material is further supplemented with cooking oil. The microwave oven-processed food for cooking according to claim 1 or 2, wherein a calcium compound is disposed together with the anti-bonding material. The microwave oven-processed processed food according to any one of claims 1 to 3, wherein the cooking plant material is pre-seasoned with a seasoning material. The microwave oven-processed processed food according to any one of claims 1 to 3, wherein the sheet material is impregnated or coated with a seasoning material to be spiced with respect to the cooking material. The processed food for microwave-heated cooking according to claim 4 or 5, wherein the seasoning material contains a thermosetting protein and a starch. The microwave oven-processed food for cooking according to claim 6, wherein the seasoning material further contains a saccharide. The microwave oven-processed processed food according to any one of claims 4 to 7, wherein the seasoning material further contains coffee. 9. The processed food for microwave oven-cooking according to any one of claims 4 to 8, wherein the seasoning material further contains an organic acid. 10. The processed food for microwave-heated cooking according to any one of claims 2 to 9, wherein the edible oil contains a distillate. 11. The processed food for microwave oven-cooking according to any one of claims 1 to 10, wherein the anti-bonding material comprising the anti-bonding material or the seasoning material is partially disposed on the surface of the cooking material. 12. The processed food for microwave oven-cooking according to any one of claims 1 to 11, wherein a food absorbent layer is provided in a predetermined area including the lower surface of the cooking plant. 13. The processed food for microwave oven-cooking according to any one of claims 1 to 12, wherein the cooking material that has been wrapped with the sheet material is frozen.