JPH10327773A - Cooked food for heating with microwave oven - Google Patents
Cooked food for heating with microwave ovenInfo
- Publication number
- JPH10327773A JPH10327773A JP9146615A JP14661597A JPH10327773A JP H10327773 A JPH10327773 A JP H10327773A JP 9146615 A JP9146615 A JP 9146615A JP 14661597 A JP14661597 A JP 14661597A JP H10327773 A JPH10327773 A JP H10327773A
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- Japan
- Prior art keywords
- oil
- heating
- microwave oven
- food
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Freezing, Cooling And Drying Of Foods (AREA)
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、調理食品を電子レ
ンジで加熱したとき食品に加熱むらが生じないようにし
た電子レンジ調理加熱食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooked food prepared in a microwave oven so that when the cooked food is heated in a microwave oven, the food does not have uneven heating.
【0002】[0002]
【従来技術及び発明が解決しようとする課題】近年、加
熱したり、解凍したり、或は解凍・加熱すると直ぐに食
することがでる食品、すなわち調理食品がスーパースト
アー、コンビニエンスストアーなどで多く市販されてい
る。特に電子レンジの普及によって、調理食品を容器に
入れ、この容器ごと電子レンジにかけると直ぐに食する
ことができる電子レンジ調理加熱食品は、その手軽さゆ
えに需要が多い。この電子レンジ調理加熱食品は多種多
様で、例えばグラタン、ドリア、カレー、ピラフ、牛
丼、親子丼、天丼、カツ丼、スープ、シチュー、うど
ん、米飯、弁当、野菜・魚・肉など煮物や揚げ物、ハン
バーク、コロッケなどである。2. Description of the Related Art In recent years, foods which can be eaten immediately upon heating, thawing, or thawing / heating, that is, cooked foods, are widely marketed in superstores, convenience stores, and the like. ing. In particular, due to the spread of microwave ovens, microwave cooked cooked foods that can be eaten as soon as cooked food is put in a container and placed in a microwave oven together with the container are in great demand because of their simplicity. There are a wide variety of cooked and cooked foods in the microwave, such as gratin, doria, curry, pilaf, gyudon, oyakodon, tendon, katsudon, soup, stew, udon, cooked rice, bento, vegetables, fish, meat, etc. , Hamburg and croquettes.
【0003】ところで、電子レンジで調理食品を加熱す
ると、食品の中央部が加熱されにくかったり、容器の入
った食品の場合は容器の周辺又は角部のみにマイクロ波
が集中し中心部が加熱されにくい。そのため、電子レン
ジ調理加熱食品を電子レンジで加熱する場合、容器の形
状によって食品に加熱むらが生じやすいという問題点が
ある。すなわち、底面が円形や四角形の容器の場合は、
容器の中心部付近の品温が上がらなく、また底面が楕円
形の容器の場合は、容器の楕円の焦点付近の品温が上が
らないという加熱むらが生じる。例えば−15〜−18
℃に冷凍されている150gのマカロニグラタンの入っ
た円形容器を出力500Wの電子レンジで4分加熱する
と、容器の周辺部はホワイトソースが沸騰状態になり、
90℃以上になつているにもかかわらず、中心部は−5
〜+5℃と一部はまだ冷凍状態にある。[0003] When cooking food is heated in a microwave oven, it is difficult to heat the central portion of the food, or in the case of food in a container, microwaves concentrate only on the periphery or the corner of the container and the central portion is heated. Hateful. Therefore, when heating the microwave-cooked heated food in a microwave oven, there is a problem that unevenness in heating is likely to occur in the food depending on the shape of the container. In other words, if the bottom is a circular or square container,
In the case where the temperature of the product near the center of the container does not rise and the container has an elliptical bottom surface, uneven heating occurs in which the temperature of the product near the focal point of the ellipse of the container does not rise. For example, -15 to -18
When a circular container containing 150 g of macaroni gratin frozen at ℃ is heated in a microwave oven with a power of 500 W for 4 minutes, a white sauce is boiled around the container,
Despite reaching 90 ° C or higher, the center is -5
Some are still frozen at ~ + 5 ° C.
【0004】このような加熱むらの現象はマイクロ波加
熱の特徴であり、そのための防止策として、従来から、
調理食品の容器への充填の形状、配置を工夫したり、容
器の形状を変える工夫をしたりしている。例えば円形容
器に調理食品を充填するときに中心部に窪みができるよ
うに充填したり、底部の中心部に凸部を形成した容器を
用い、調理食品をこの凸部分のまわりにドーナツ状に配
置したり、或は調理食品を容器全体に配置してもこの凸
部分の量が少なくなるようにする工夫がなされていた。
しかし、これらは充填時に気を配ったり、容器の形状を
変更しなければならなく、煩雑である。本発明は、電子
レンジ調理加熱食品について、電子レンジで加熱したと
き食品に加熱むらが生じないようにした電子レンジ調理
加熱食品を提供することを目的とする。[0004] Such a phenomenon of uneven heating is a feature of microwave heating, and as a preventive measure therefor, conventionally,
The shape and arrangement of cooking food in containers are devised, and the shape of containers is changed. For example, when filling a circular container with cooking food, use a container with a hollow at the center when filling it or forming a convex at the center of the bottom, and arrange the cooking food in a donut shape around this convex part However, even if cooked food is placed on the entire container, the amount of the convex portion is reduced.
However, these are troublesome because care must be taken during filling and the shape of the container must be changed. It is an object of the present invention to provide a microwave cooked food in which the food is cooked in a microwave oven without causing uneven heating.
【0005】[0005]
【課題を解決するための手段】すなわち、本発明は、油
脂50〜80重量%、水10〜40重量%、エタノール
2〜10重量%、及び加熱半変性処理卵黄又は酵素処理
卵黄4〜15重量%を含む水中油型乳化物を付着させた
ことを特徴とする電子レンジ調理加熱食品である。また
本発明は、上記の水中油型乳化物を中央部に付着させた
ことを特徴とする電子レンジ調理加熱食品である。更に
本発明は上記の調理食品が冷凍状態にあることを特徴と
する電子レンジ調理加熱食品である。That is, the present invention provides 50 to 80% by weight of fats and oils, 10 to 40% by weight of water, 2 to 10% by weight of ethanol, and 4 to 15% by weight of a heat-denatured or enzyme-treated egg yolk. % Of an oil-in-water emulsion containing the same. Further, the present invention is a heated food prepared by microwave cooking, wherein the above oil-in-water emulsion is adhered to a central portion. Further, the present invention is a heated food prepared by microwave cooking, wherein the above-mentioned cooked food is in a frozen state.
【0006】[0006]
【発明の実施の形態】本発明において、調理食品とは、
グラタン、ドリア、カレー、ピラフ、ホットケーキ、牛
丼、親子丼、天丼、カツ丼、スープ、シチュー、うど
ん、米飯、弁当、野菜・魚・肉など煮物や揚げ物、ハン
バーク、フライ、コロッケなどである。調理食品の電子
レンジによる加熱むらは水分が多く、塩分を含む食品に
顕著に現れる傾向がある。また、この加熱むらは調理食
品の保管温度にも影響され、室温や冷蔵で保管されたも
のよりも冷凍状態で保管されたものの方が生じやすい。
更に、容器に入れた調理食品の場合は、調理食品の厚さ
にも影響され、ピザやホットケーキのような薄いものよ
り、グラタン、カレー、どんぶり物など深みのある厚い
ものの方が加熱むらを生じやすい。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, cooked food is
Gratin, doria, curry, pilaf, hot cake, gyudon, oyakodon, tendon, katsudon, soup, stew, udon, rice, lunch, vegetables, fish, meat, boiled and fried foods, hamburg, fries, croquettes, etc. . Unevenness of cooking food by heating in a microwave oven has a large amount of water and tends to be noticeable in food containing salt. The uneven heating is also affected by the storage temperature of the cooked food, and is more likely to occur when stored in a frozen state than when stored at room temperature or refrigerated.
Furthermore, in the case of cooked food in a container, the thickness of the cooked food is also affected.Thick foods such as gratin, curry, and donburi have more uneven heating than thin foods such as pizza and hot cake. Easy to occur.
【0007】本発明の水中油型乳化物を調理食品に付着
させて電子レンジで加熱すると、マイクロ波が水中油型
乳化物に効率よく吸収され、該水中油型乳化物部分の昇
温が速く、この水中油型乳化物の昇温が熱伝導でその周
辺の調理食品を昇温させる。そのため、この水中油型乳
化物を調理食品の電子レンジで加熱されにくい部分、例
えば中央部に付着させて電子レンジ加熱すると、水中油
型乳化物からの熱伝導で昇温の遅い中央部の昇温を助
け、加熱むらを少なくすることができる。調理食品を容
器に入れる場合には、容器としてナイロン、ポリプロピ
レン、ポリスチレン、ポリエチレンテレフタレート、ポ
リイミドなどの耐熱性プラスチック容器、又は合成樹脂
をコーティング処理した耐熱性紙容器、さらには陶器な
どが用いられる。When the oil-in-water emulsion of the present invention is attached to cooked food and heated in a microwave oven, microwaves are efficiently absorbed by the oil-in-water emulsion, and the temperature of the oil-in-water emulsion is rapidly increased. The temperature of the oil-in-water emulsion is increased by heat conduction to the surrounding cooked food. Therefore, when this oil-in-water emulsion is adhered to a portion of the cooked food that is difficult to be heated in a microwave oven, for example, attached to the center, and heated in a microwave oven, the temperature rises slowly in the central portion due to heat conduction from the oil-in-water emulsion. Helps warmth and reduces uneven heating. When the cooked food is placed in a container, a heat-resistant plastic container such as nylon, polypropylene, polystyrene, polyethylene terephthalate, or polyimide, a heat-resistant paper container coated with a synthetic resin, and a porcelain are used.
【0008】本発明で用いる水中油型乳化物は、油脂5
0〜80重量%、水10〜40重量%、エタノール2〜
10重量%、及び加熱半変性処理卵黄又は酵素処理卵黄
4〜15重量%を含むものである。上記の油脂としては
常温液状の油、例えば大豆油、ナタネ油、コーン油、綿
実油、パーム油、ヤシ油、落花生油、ひまわり油、パー
ム核油等の植物性油及び分別油又はエステル交換油など
が適宜に使用できるが、常温、常態で液状油であること
が必要である。常温、常態で固体の脂は結晶を生じやす
く、結晶が生じたものは融解熱を吸収するため電子レン
ジ加熱の際の昇温が遅く、そのため本発明の目的を達成
するのが難しい。油脂の水中油型乳化物中に占める割合
は50〜80重量%、好ましくは60〜70%である。
50重量%未満では電子レンジ加熱のとき水中油型乳化
物の昇温を速くできないので好ましくない。また80重
量%を越えると電子レンジ加熱で水中油型乳化物が分離
するので好ましくない。また、水の水中油型乳化物中に
占める割合は10〜40重量%である。10%未満であ
ると乳化物の乳化が不安定であるにで好ましくなく、4
0%を越えると水中油型乳化物の昇温を速くできないの
で好ましくない。水中油型乳化物中の油脂の量は水の量
より多くする。油脂の量を多くし、水の量を少なくする
ことによって、マイクロ波の吸収がよくなり、電子レン
ジ加熱のとき水中油型乳化物の昇温速度を速くすること
ができる。[0008] The oil-in-water emulsion used in the present invention is oil-fat 5
0 to 80% by weight, water 10 to 40% by weight, ethanol 2 to 2%
10 to 15% by weight, and 4 to 15% by weight of a heat semi-denatured egg yolk or an enzyme-treated egg yolk. The above oils and fats are room temperature liquid oils, for example, vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, coconut oil, peanut oil, sunflower oil, palm kernel oil, and fractionated oils or transesterified oils. Can be used as needed, but it is necessary that the oil be liquid oil at normal temperature and normal state. Fats that are solid at normal temperature and normal state tend to form crystals, and those that form crystals absorb the heat of fusion, so that the temperature rise during microwave heating is slow, which makes it difficult to achieve the object of the present invention. The proportion of the fat or oil in the oil-in-water emulsion is 50 to 80% by weight, preferably 60 to 70%.
If the content is less than 50% by weight, the temperature of the oil-in-water emulsion cannot be increased rapidly in microwave heating, which is not preferable. If it exceeds 80% by weight, the oil-in-water emulsion is separated by heating in a microwave oven, which is not preferable. The proportion of water in the oil-in-water emulsion is 10 to 40% by weight. If it is less than 10%, the emulsification of the emulsified product becomes unstable, which is not preferable.
If it exceeds 0%, the temperature of the oil-in-water emulsion cannot be raised quickly, which is not preferable. The amount of fats and oils in the oil-in-water emulsion is greater than the amount of water. By increasing the amount of fats and oils and decreasing the amount of water, microwave absorption is improved, and the rate of temperature rise of the oil-in-water emulsion during microwave heating can be increased.
【0009】また、エタノールの水中油型乳化物中に占
める割合は2〜10重量%、好ましくは4〜7重量%で
ある。2%未満であると、水中油型乳化物の昇温を速く
することができないので好ましくなく、10%を越える
と風味の点で好ましくない。エタノールとしては、エタ
ノール、エタノール水の他にブランデーやラム酒、その
他の製菓用の洋酒などエタノールを含むものも使用でき
る。このエタノールは、保存料として作用すると共に後
述するようにマイクロ波をよく吸収し電子レンジ加熱の
とき水中油型乳化物の昇温速度を速くする。本発明では
水中油型乳化物中に糖類及び/又はデンプンを配合して
もよい。糖類は砂糖などである。デンプンとしては、デ
ンプンを加水分解したデキストリン(還元糖量:DE4
0以下)も使用できる。これらの配合量は水中油型乳化
物中10重量%以下である。これらを配合することによ
って、水中油型乳化物中の水の量を減少させることがで
き、一層昇温速度を早めることができる。The proportion of ethanol in the oil-in-water emulsion is 2 to 10% by weight, preferably 4 to 7% by weight. If the amount is less than 2%, the temperature of the oil-in-water emulsion cannot be increased quickly. As the ethanol, besides ethanol and ethanol water, those containing ethanol such as brandy, rum, and other confectionery liquors can be used. This ethanol acts as a preservative and absorbs microwaves well, as described later, to increase the rate of temperature rise of the oil-in-water emulsion during microwave heating. In the present invention, sugars and / or starch may be blended in the oil-in-water emulsion. Sugars are sugars and the like. As starch, dextrin obtained by hydrolyzing starch (reducing sugar amount: DE4
0 or less) can also be used. The amount of these components is 10% by weight or less in the oil-in-water emulsion. By blending these, the amount of water in the oil-in-water emulsion can be reduced, and the heating rate can be further increased.
【0010】本発明で用いる加熱半変性処理卵黄又は酵
素処理卵黄は乳化剤として作用する。加熱半変性処理卵
黄は、卵黄液を65℃以上70℃未満の温度、好ましく
は66〜68℃の温度に加熱したものである。65℃未
満の加熱では半変性の状態にしにくく、70℃以上の温
度で加熱すると変性が進みすぎ、卵黄は完全に凝固する
ため、半変性状態にならず好ましくない。加熱保持時間
は5分間以上必要で、好ましくは5〜30分間である
(特願平7−343357号)。酵素処理卵黄は、豚の
膵臓から抽出したトリプシン、植物を起源とするパパイ
ン、ブロメライン、ペプシンなどを用いて部分加水分解
した卵黄や、卵黄に豚の膵液や蛇毒中のフォスフォリパ
ーゼA−2、または細菌などのフォスフォリパーゼA−
1を作用させて加水分解し、発生した脂肪酸をアセトン
で除去し、精製したものである。加熱半変性処理卵黄又
は酵素処理卵黄の水中油型乳化物中に占める割合は4〜
15重量%、好ましくは6〜10重量%である。4重量
%未満では乳化が不安定であり、15重量%を越えると
卵臭が強くなり、好ましくない。The heat-modified semi-denatured egg yolk or enzyme-treated egg yolk used in the present invention acts as an emulsifier. The heated semi-denatured egg yolk is obtained by heating the yolk liquid to a temperature of 65 ° C. or more and less than 70 ° C., preferably a temperature of 66 to 68 ° C. Heating at less than 65 ° C. makes it difficult to achieve a semi-denatured state, and heating at a temperature of 70 ° C. or more causes excessive denaturation, and the egg yolk is completely coagulated. The heating and holding time is required to be 5 minutes or more, and is preferably 5 to 30 minutes (Japanese Patent Application No. 7-343357). Enzyme-treated yolk is trypsin extracted from pig pancreas, egg yolk partially hydrolyzed using plant-derived papain, bromelain, pepsin, etc., and phospholipase A-2 in pig pancreatic juice and snake venom, Or phospholipase A- such as bacteria
1 is hydrolyzed by the action of 1, and the generated fatty acids are removed with acetone and purified. The proportion of the heat-modified egg yolk or enzyme-treated egg yolk in the oil-in-water emulsion is 4 to
It is 15% by weight, preferably 6 to 10% by weight. If it is less than 4% by weight, the emulsification is unstable, and if it exceeds 15% by weight, the egg odor becomes strong, which is not preferable.
【0011】本発明の水中油型乳化物は、先ず水にエタ
ノール、加熱半変性処理卵黄又は酵素処理卵黄、及び必
要に応じて糖類及び/又はデンプンを加え溶解して水相
を作り、この水相に撹拌しながら油脂を添加して予備乳
化し、その後コロイドミルやホモジナイザーで均質化処
理して製造する。本発明で用いる水中油型乳化物はエタ
ノールを含み、油相が液状油であるのでマイクロ波の吸
収効率が著しく良好である。しかして、エタノール濃度
の高い水中油型乳化物は安定性を保つのが難しく、保存
安定性が低いとされていたが、本発明では乳化剤として
加熱半変性処理卵黄又は酵素処理卵黄を用いたので、ア
ルコール濃度が高くても乳化安定性を保つことができ
る。また、糖類及び/又はデンプンを配合することによ
って、水の含量を減少させることができ、マイクロ波の
吸収効率を一層高めることができる。マイクロ波は水よ
り比熱の小さなエタノールや液状油に良く吸収され、そ
のためエタノールや液状油を存在させることによって、
電子レンジで加熱したときの昇温速度を早めることがで
きる。本発明の水中油型乳化物に種々の呈味料を配合し
てもよい。The oil-in-water emulsion of the present invention is prepared by adding ethanol, heated semi-denatured egg yolk or enzyme-treated egg yolk, and, if necessary, saccharides and / or starch to water to form an aqueous phase. The oil is added to the phase while stirring to pre-emulsify and then homogenized with a colloid mill or a homogenizer to produce. Since the oil-in-water emulsion used in the present invention contains ethanol and the oil phase is liquid oil, the microwave absorption efficiency is extremely good. Thus, oil-in-water emulsions having a high ethanol concentration are difficult to maintain stability and have been considered to have low storage stability.However, in the present invention, heat-modified semi-denatured egg yolk or enzyme-treated egg yolk was used as an emulsifier. Even when the alcohol concentration is high, the emulsion stability can be maintained. In addition, by incorporating saccharides and / or starch, the water content can be reduced, and the microwave absorption efficiency can be further increased. Microwaves are better absorbed by ethanol and liquid oil, which have a lower specific heat than water, so the presence of ethanol or liquid oil
The heating rate when heating in a microwave oven can be increased. Various flavors may be added to the oil-in-water emulsion of the present invention.
【0012】本発明は、種々の形態の電子レンジ調理加
熱食品に適用できる。そして、電子レンジで加熱すると
き、食品の温まりにくい箇所に水中油型乳化物を付着さ
せる。例えば電子レンジ調理加熱食品がフライ製品やハ
ンバーグの場合は、そのほぼ中央部に乗せて付着させ
る。また容器に充填した調理食品の場合は、この充填し
た調理食品のほぼ中央部に上記の水中油型乳化物を乗せ
て付着させる。このときほぼ中央部であれば容器の底
部、中層部、表面部のいずれでもよいが作業の容易さか
ら表面部に乗せるのが好ましい。この水中油型乳化物の
付着量は、容器の大きさや充填した調味料の厚さなどに
よって変えるが、通常の市販されている電子レンジ調理
加熱食品においては大体2〜10gである。冷凍保管す
る場合は、この付着させた状態で直ちに例えば−35〜
−40℃に急冷して凍結させ、その後−18℃程度で保
管する。また、冷凍調理食品を電子レンジにかける前に
本発明の水中油型乳化物を付着させて、電子レンジ加熱
しても上記の目的を達することができる。The present invention can be applied to various types of cooked foods cooked in a microwave oven. Then, when heating in a microwave oven, the oil-in-water emulsion is attached to a portion of the food that is difficult to warm. For example, when the cooked food in the microwave oven is a fried product or a hamburger, the food is placed almost at the center and attached. In the case of cooked food filled in a container, the above-described oil-in-water emulsion is put on and adhered to a substantially central portion of the filled cooked food. At this time, if it is almost at the center, it may be any of the bottom, middle layer and surface of the container, but it is preferable to put it on the surface for ease of operation. The amount of the oil-in-water emulsion to be attached varies depending on the size of the container, the thickness of the filled seasoning, and the like, but is generally about 2 to 10 g in a commercially available microwaved cooked food. In the case of storing in a frozen state, for example, -35-
Rapidly cool to -40 ° C and freeze, then store at about -18 ° C. The above object can also be achieved by attaching the oil-in-water emulsion of the present invention to a microwave before heating the frozen cooked food in a microwave oven.
【0013】[0013]
実施例1 大豆サラダ油60重量%、デキストリン(DE16〜1
9、松谷化学社製、TK−16)8重量%、エタノール
水(エタノール:水=60:40)10重量%、酵素処
理卵黄8重量%、上白糖2重量%、及び水12重量%の
組成の水中油型乳化物を次の手順で製造した。すなわ
ち、水にエタノール水、デキストリン、酸素処理卵黄及
び上白糖を加えて溶解し、撹拌しながら大豆サラダ油を
加えて予備乳化し、コロイドミル(クリアランス0.3
mm、3000rpm)で均質化処理してペースト状の
水中油型乳化物を製造した。常法にしたがって調理した
マカロニグラタン200gを、直径12cmの円形容器
に入れ、表面中央部に上記の水中油型乳化物を2〜5g
乗せ、−35℃で急速冷凍した後、−18℃の冷凍庫に
保管した。この保管したグラタンを容器ごと500Wの
電子レンジにかけ、6分間加熱した。容器内のグラタン
の品温は容器周辺部で95℃、中央部で65℃であっ
た。Example 1 Soybean salad oil 60% by weight, dextrin (DE16-1
9, composition of Matsutani Chemical Co., Ltd., TK-16) 8% by weight, ethanol water (ethanol: water = 60: 40) 10% by weight, enzyme-treated egg yolk 8% by weight, upper sucrose 2% by weight, and water 12% by weight Was produced by the following procedure. That is, ethanol water, dextrin, oxygen-treated egg yolk and upper sucrose are added to water and dissolved, soybean salad oil is added with stirring to pre-emulsify, and colloid mill (clearance 0.3
mm, 3000 rpm) to produce a paste-like oil-in-water emulsion. 200 g of macaroni gratin cooked according to a conventional method is placed in a circular container having a diameter of 12 cm, and 2 to 5 g of the above oil-in-water emulsion is placed in the center of the surface.
After placing, and rapidly frozen at −35 ° C., it was stored in a freezer at −18 ° C. The stored gratin was placed in a 500 W microwave oven together with the container, and heated for 6 minutes. The temperature of the gratin in the container was 95 ° C. at the periphery of the container and 65 ° C. at the center.
【0014】比較例1 実施例1と同じマカロニグラタン200gを、直径12
cmの円形容器に入れ、そのまま−35℃で急速冷凍し
た後、−18℃の冷凍庫に保管した。この保管したグラ
タンを容器ごと500Wの電子レンジにかけ、6分間加
熱した。容器内のグラタンの品温は容器周辺部で95℃
であるのに対し、中央部で−2℃と著しく低かった。COMPARATIVE EXAMPLE 1 200 g of macaroni gratin, which was the same as in Example 1, was prepared
cm, and rapidly frozen at −35 ° C., and then stored in a −18 ° C. freezer. The stored gratin was placed in a 500 W microwave oven together with the container, and heated for 6 minutes. Gratin temperature in the container is 95 ° C around the container
On the other hand, it was remarkably low at −2 ° C. in the central part.
【0015】実施例2 ナタネ油65重量%、ごま油5重量%、上白糖5重量
%、エタノール5重量%、加熱半変性処理卵黄5重量
%、及び水15重量%の組成の水中油型乳化物を次のよ
うにして調製した。水に、上白糖、エタノール及び加熱
半変性処理卵黄を溶解し、撹拌しながらナタネ油とごま
油を添加し、予備乳化し、次いでホモジナイザー(10
0Kg/cm2)で均質化し、水中油型乳化物を調製し
た。常法により調理されたカレーライス(米飯150
g、カレーソース100g)を楕円形のトレーに充填
し、楕円容器の焦点付近2か所の表面に上記の水中油型
乳化物を各5g乗せ、−40℃のフリーザーで急速に冷
凍し、−18度で保管した。このカレーライスを容器ご
と600Wの電子レンジで7分間加熱した。容器周辺の
米飯及びカレーソースの品温は90〜98℃で、楕円焦
点付近中心部の米飯及びカレーソースの品温は75℃で
あった。EXAMPLE 2 An oil-in-water emulsion comprising 65% by weight of rapeseed oil, 5% by weight of sesame oil, 5% by weight of upper sugar, 5% by weight of ethanol, 5% by weight of heat-denatured egg yolk, and 15% by weight of water Was prepared as follows. Dissolve the white sucrose, ethanol, and the heat-denatured egg yolk in water, add rapeseed oil and sesame oil with stirring, pre-emulsify, and then homogenize (10
0 kg / cm 2 ) to prepare an oil-in-water emulsion. Curry rice cooked by the usual method (Rice rice 150
g, curry sauce 100 g) into an elliptical tray, 5 g each of the above oil-in-water emulsion was placed on two surfaces near the focal point of the elliptical container, and was rapidly frozen in a freezer at -40 ° C. Stored at 18 degrees. The curry rice was heated together with the container in a 600 W microwave oven for 7 minutes. The product temperature of the cooked rice and curry sauce around the container was 90 to 98 ° C, and the product temperature of the cooked rice and curry sauce near the center of the elliptical focal point was 75 ° C.
【0016】比較例2 実施例1と同じカレーライスを楕円形のトレーに充填
し、そのまま−40℃のフリーザーで急速に冷凍し、−
18℃で保管した。このカレーライスを容器ごと600
Wの電子レンジで7分間加熱した。容器周辺の米飯及び
カレーソースの品温は90〜98℃でるのに対し、楕円
焦点付近中心部の米飯及びカレーソースの品温は10℃
で、著しく低かった。Comparative Example 2 The same curry rice as in Example 1 was filled in an elliptical tray and immediately frozen as it was in a freezer at -40.degree.
Stored at 18 ° C. 600 pieces of this curry rice
Heated in W microwave oven for 7 minutes. The temperature of cooked rice and curry sauce around the container is 90-98 ° C, while the temperature of cooked rice and curry sauce near the center of the elliptical focal point is 10 ° C.
And it was remarkably low.
【0017】実施例3 冷凍庫から出したばかりの冷凍ハンバーグ(重量200
g)のほぼ中央部の表面に、実施例1で製造した水中油
型乳化物を2〜5g乗せ、500Wの電子レンジで2分
間加熱した。得られたハンバーグは加熱むらがなく、全
体が温まっていた。Example 3 A frozen hamburger that has just been taken out of the freezer (weight 200
2) to 5 g of the oil-in-water emulsion produced in Example 1 was placed on the surface of almost the center of g), and heated in a 500 W microwave oven for 2 minutes. The obtained hamburger had no heating unevenness and was entirely warm.
【0018】実施例4 コロッケ(重量100g)のほぼ中央部の表面に、実施
例2で製造した水中油型乳化物を2〜5g乗せ、−40
℃のフリーザーで急速冷凍し、−18℃で保管した。こ
のコロッケを500Wの電子レンジで1分間加熱した。
得られたコロッケは加熱むらがなく、全体が温まってい
た。Example 4 2-5 g of the oil-in-water emulsion prepared in Example 2 was placed on the surface of the croquette (weight: 100 g) almost at the center of the croquette.
Snap frozen in a freezer at ℃ and stored at -18 ℃. The croquette was heated in a 500 W microwave for 1 minute.
The resulting croquettes were evenly heated and the whole was warm.
【0019】[0019]
【発明の効果】通常、調理食品を電子レンジにかけて加
熱したとき、調理食品の周囲部分は充分加熱されていて
もその中心部が極めて低温であるなどして、均一に加熱
するのは困難である。本発明の電子レンジ加熱調理食品
においては、調理食品に前記の水中油型乳化物を付着さ
せたので、電子レンジで加熱したとき、この水中油型乳
化物が速やかに昇温し、水中油型乳化物周辺の調理食品
を熱伝導で昇温させるから、調理食品の電子レンジによ
る加熱むらを減少させることができる。また、電子レン
ジ加熱で加熱むらが生じやすい冷凍した容器入り調理食
品についても、電子レンジによる加熱むらを減少させる
ことができる。In general, when cooking food is heated in a microwave oven, it is difficult to uniformly heat the cooking food because the center of the cooking food is extremely low even though the surrounding area is sufficiently heated. . In the microwave cooked food of the present invention, the oil-in-water emulsion was adhered to the cooked food, so that when heated in a microwave oven, the temperature of the oil-in-water emulsion quickly increased, and the oil-in-water emulsion was heated. Since the temperature of the cooked food around the emulsion is increased by heat conduction, uneven heating of the cooked food by the microwave oven can be reduced. Further, even for cooked food in a frozen container in which uneven heating is likely to occur due to heating in a microwave oven, uneven heating due to a microwave oven can be reduced.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 竹ケ原 正義 東京都荒川区東尾久7丁目2番35号 旭電 化工業株式会社内 (72)発明者 松林 敏博 東京都荒川区東尾久7丁目2番35号 旭電 化工業株式会社内 (72)発明者 河野 博繁 東京都荒川区東尾久7丁目2番35号 旭電 化工業株式会社内 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masayoshi Takegahara 7-2-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kako Kogyo Co., Ltd. (72) Inventor Toshihiro Matsubayashi 7-2 Higashiogu, Arakawa-ku, Tokyo No. 35 Asahi Denka Kogyo Co., Ltd.
Claims (3)
%、エタノール2〜10重量%、及び加熱半変性処理卵
黄又は酵素処理卵黄4〜15重量%を含む水中油型乳化
物を付着させたことを特徴とする電子レンジ調理加熱食
品。An oil-in-water emulsion containing 50 to 80% by weight of fats and oils, 10 to 40% by weight of water, 2 to 10% by weight of ethanol, and 4 to 15% by weight of heat-modified semi-denatured egg yolk or enzyme-treated egg yolk is attached. A cooked food prepared by microwave cooking.
付着させたことを特徴とする電子レンジ調理加熱食品。2. A cooked food in a microwave oven, wherein the oil-in-water emulsion according to claim 1 is adhered to a central portion.
又は2記載の電子レンジ調理加熱食品。3. The apparatus according to claim 1, wherein the apparatus is in a frozen state.
Or the cooked food of microwave cooking according to 2.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9146615A JPH10327773A (en) | 1997-06-04 | 1997-06-04 | Cooked food for heating with microwave oven |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9146615A JPH10327773A (en) | 1997-06-04 | 1997-06-04 | Cooked food for heating with microwave oven |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH10327773A true JPH10327773A (en) | 1998-12-15 |
Family
ID=15411751
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9146615A Pending JPH10327773A (en) | 1997-06-04 | 1997-06-04 | Cooked food for heating with microwave oven |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH10327773A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002218931A (en) * | 2001-01-26 | 2002-08-06 | Showa Sangyo Co Ltd | Batter mix for microwave heating |
-
1997
- 1997-06-04 JP JP9146615A patent/JPH10327773A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2002218931A (en) * | 2001-01-26 | 2002-08-06 | Showa Sangyo Co Ltd | Batter mix for microwave heating |
JP4689845B2 (en) * | 2001-01-26 | 2011-05-25 | 昭和産業株式会社 | Screening method for batter mix for microwave heating |
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