JP2640538B2 - Food for microwave oven - Google Patents
Food for microwave ovenInfo
- Publication number
- JP2640538B2 JP2640538B2 JP1220633A JP22063389A JP2640538B2 JP 2640538 B2 JP2640538 B2 JP 2640538B2 JP 1220633 A JP1220633 A JP 1220633A JP 22063389 A JP22063389 A JP 22063389A JP 2640538 B2 JP2640538 B2 JP 2640538B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- container
- weight
- topping
- microwave
- 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.)
- Expired - Fee Related
Links
- 235000013305 food Nutrition 0.000 title claims description 66
- 239000000463 material Substances 0.000 claims description 23
- 150000003839 salts Chemical class 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000011837 pasties Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 description 21
- 238000010411 cooking Methods 0.000 description 13
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 7
- 229910052782 aluminium Inorganic materials 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 230000000903 blocking effect Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 239000011888 foil Substances 0.000 description 5
- 229920003002 synthetic resin Polymers 0.000 description 5
- 239000000057 synthetic resin Substances 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- -1 polypropylene Polymers 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 239000000571 coke Substances 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000012611 container material Substances 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000019699 ravioli Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
- Package Specialized In Special Use (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は電子レンジ用食品に関し、さらに詳しくは電
子レンジで加熱処理することにより短時間で食品表面に
配したトッピングに均一に焦げ目を生じる電子レンジ用
食品に関する。Description: FIELD OF THE INVENTION The present invention relates to a food for a microwave oven, and more particularly, to an electronic device that heats in a microwave oven to produce a uniform browning on toppings disposed on the food surface in a short time. It relates to food for microwave ovens.
（従来の技術） グラタン、ドリア、コキール等に代表されるグラタン
類等は、喫食時に加熱調理されて表面がほぼ均一に薄く
焦げた状態で提供されることにより一層風味をまし、食
指をそそるようになる。(Prior art) Gratins, such as gratin, doria, and coke, are cooked when they are eaten and are provided in a state where the surface is almost uniformly thin and scorched, so that the taste becomes even more flavorful and fingery. become.
この様なグラタン類を容器内に密封して流通させ、家
庭で手軽に喫食することができるようにした容器入り食
品が開発されているが、これらはアルミ製またはアルミ
製容器に合成樹脂を施した容器内にグラタン類を充填し
てトッピングをのせて低温で流通させるものである。こ
れらの食品は喫食時に焦げを生じさせる必要がないよう
に予め表面を焦がした状態で充填し低温下に流通させる
ものであるが、上記の食品は低温で保存されているため
に電子レンジでの加熱調理に非常に時間を要し、またグ
ラタン内部で加熱が進行した局所部分にマイクロ波が吸
収され易いのでマイクロ波の吸収が不均一になり、不均
一な焦げが生じ易いという問題点もあった。Containerized foods have been developed that allow such gratins to be sealed in a container and distributed so that they can be easily consumed at home.However, these are made of aluminum or aluminum containers coated with synthetic resin. The container is filled with gratins, topped, and circulated at a low temperature. These foods are filled in a state where the surface is burnt in advance so that there is no need to cause scorching at the time of eating and distributed at low temperature, but since the above foods are stored at low temperature, they are used in microwave ovens. There is also a problem in that heating and cooking takes a very long time, and microwaves are easily absorbed in local portions where heating has progressed inside the gratin, so that microwave absorption becomes non-uniform, and non-uniform scorching tends to occur. Was.
家庭では加熱調理用に電子レンジが頻繁に使用される
が、通常の場合電子レンジで加熱調理しても食品に焦げ
が生じることはなく、上記の様なグラタン類等の調理に
は電子レンジは適しないものとされていた。焦げを生じ
させる目的にはオーブントースター等が使用されるのが
一般的であるが、加熱温度が非常に高いために容器がス
チール製等に限定され、加熱調理も手軽に行えるもので
はなかった。従って、電子レンジを使用して加熱調理し
た場合に食感豊かな香ばしい均一な焦げが生じる食品の
開発が望まれていた。At home, microwave ovens are frequently used for cooking.However, in the usual case, cooking by heating in a microwave oven does not cause scorching of food, and microwave ovens are not used for cooking gratin as described above. It was considered unsuitable. An oven toaster or the like is generally used for the purpose of causing scorch, but the heating temperature is extremely high, so that the container is limited to steel or the like, and heating and cooking cannot be performed easily. Therefore, there has been a demand for the development of a food that produces a rich, textured, savory and even char when cooked using a microwave oven.
一方、蓋の中心部分にアルミ箔を接着し、その蓋を使
用して電子レンジにより焦げを発生させる方法もある
が、電子レンジでの加熱により容器内部の昇温につれて
蓋自身も昇温し、蓋材の一部が溶解して食品中に混入す
るという問題があった。また、調理時に必ず蓋をして加
熱しなければならず煩雑であるとともに、蓋の存在によ
り内容物が容易に確認できないので蓋と容器の間隙から
内容物が流出して火傷の原因となることがあった。On the other hand, there is also a method in which aluminum foil is adhered to the center part of the lid and scorching is caused by a microwave using the lid, but the lid itself also heats up as the temperature inside the container rises by heating in the microwave, There was a problem that a part of the lid material was dissolved and mixed into the food. In addition, the lid must be heated when cooking and it is complicated, and the contents cannot be easily confirmed due to the presence of the lid, so that the contents may flow out of the gap between the lid and the container and cause a burn. was there.
（発明が解決しようとする課題） 従って、本発明は家庭において手軽かつ安全に加熱調
理でき、電子レンジによる加熱調理で表面に配したトッ
ピングに均一な焦げを発生する電子レンジ用食品を提供
することを目的とする。(Problems to be Solved by the Invention) Accordingly, the present invention provides a food for a microwave oven that can be cooked easily and safely at home and that evenly burns the toppings arranged on the surface by heating and cooking with a microwave oven. With the goal.
（課題を解決するための手段） 本発明者は上記の問題点を解決すべく鋭意努力した結
果、マイクロ波の一部を遮断する機能を有する容器内に
食品本体を充填し、さらに特定成分のペースト状トッピ
ングを該食品の表面に配することにより、電子レンジで
調理した場合に食品の表面に手軽に均一に焦げを発生さ
せることができることを見出し、本発明を完成するに至
った。(Means for Solving the Problems) As a result of the present inventor's intensive efforts to solve the above-mentioned problems, the food body is filled in a container having a function of blocking a part of microwaves, By arranging the paste-like topping on the surface of the food, it has been found that when cooked in a microwave oven, the surface of the food can be easily and uniformly burnt, and the present invention has been completed.
すなわち本発明は、 （Ａ）食品本体 （Ｂ）該食品本体を内部に密封充填するための容器であ
って、（ａ）該容器材質がマイクロ波透過性であり、か
つ（ｂ）該容器側壁のうち少なくとも該食品本体で覆わ
れる部分と該容器の底面のうち少なくとも周辺部の一部
を含む部分にマイクロ波遮断材が設けられていることを
特徴とする容器、及び （Ｃ）該食品本体と隔離密封されたペースト状トッピン
グであって、該ペースト状トッピングの全重量に対して
油脂分を15〜30重量％、水分を55〜65重量％、塩分を0.
3〜４重量％で含み、上記成分の総和が該ペースト状ト
ッピングの全重量に対して90重量％未満であることを特
徴とするペースト状トッピング からなることを特徴とする電子レンジ用食品を提供する
ものである。That is, the present invention provides: (A) a food main body; (B) a container for hermetically filling the food main body therein; (a) the container material is microwave-permeable; and (b) the container side wall. Wherein a microwave shielding material is provided on at least a portion of the container covered by the food main body and at least a part of the bottom of the container, and (C) the food main body And 15 to 30% by weight of fat and oil, 55 to 65% by weight of water, and 0.1% of salt based on the total weight of the pasty topping.
3 to 4% by weight, wherein the total amount of the above components is less than 90% by weight based on the total weight of the pasty topping. Is what you do.
本発明における食品とは、マカロニ等の調理素材の表
面にペースト状トッピングが配されて加熱調理されるこ
とにより該ペースト状トッピングが焦げを生じて好適な
色合い、風味、及び食感を有するようになるものであ
り、グラタン、ドリア、コキール等を挙げることができ
る。The food in the present invention is such that the paste-like topping is burnt by being cooked by arranging the paste-like topping on the surface of a cooking material such as macaroni and having a suitable color, flavor, and texture. And gratin, doria, coke, and the like.
通常これら食品の食品本体は、マカロニ、ラビオリ、
ギョウザ等のパスタ類、肉類及び肉製品、魚介類、魚肉
及び魚肉製品、野菜類、果物類及び果物製品、卵及び卵
製品、ベシャメルソースやドレッシングソース等のソー
ス類等の調理素材により常法により調理製造されるが、
調理材料及び調理方法には食品本体の種類により当業者
に周知の種々の変更が加えられてもよい。Usually the food itself of these foods is macaroni, ravioli,
Cooking methods such as pasta such as gyoza, meat and meat products, seafood, fish and fish meat products, vegetables, fruits and fruit products, eggs and egg products, and sauces such as bechamel sauce and dressing sauce, etc. Cooked and manufactured,
Various changes known to those skilled in the art may be added to the cooking material and the cooking method depending on the type of the food body.
本発明で使用されるマイクロ波透過性容器の材質は、
容器材質で形成された1mmの板材が、加熱処理時に電子
レンジ内に発生される出力500〜1500ワット、周波数240
0〜2500M Hzのマイクロ波を80％以上透過するものであ
る。このようなマイクロ波透過性の材質としては例えば
ポリプロピレン等の合成樹脂、ガラス、陶器、紙等を挙
げることができ、これらのいずれも容器の材質として使
用可能である。The material of the microwave-permeable container used in the present invention,
1mm plate material made of container material, output 500-1500 watts generated in microwave oven during heat treatment, frequency 240
It transmits microwaves of 0 to 2500 MHz at 80% or more. Examples of such a microwave-permeable material include synthetic resin such as polypropylene, glass, pottery, paper, and the like, and any of these can be used as the material of the container.
マイクロ波遮断材としては、上記と同様の条件でマイ
クロ波の99％以上を遮断する部材であり例えば厚さ７μ
ｍのアルミ箔等を例示できる。The microwave blocking material is a member that blocks 99% or more of the microwave under the same conditions as described above, and has a thickness of, for example, 7 μm.
m of aluminum foil and the like.
本発明に使用される容器は、多角型、ダ円型、円型等
の型に成形されて内部に該食品本体を充填することがで
きるが、例えば底面積100cm2、高さ2cm、容積200ccのダ
円型合成樹脂製容器が好ましい。The container used in the present invention can be formed into a polygonal shape, a circular shape, a circular shape, or the like, and the inside can be filled with the food body.For example, the bottom area is 100 cm 2 , the height is 2 cm, and the volume is 200 cc. Is preferred.
上記の様な容器の（ａ）側壁のうち少なくとも食品本
体で覆われる部分、及び（ｂ）該容器の底面のうち少な
くとも周辺部の一部を含む部分にマイクロ波遮断材が設
けられている。この様に容器にマイクロ波遮断材を配置
することにより、加熱処理時に電子レンジ内で発生する
マイクロ波のエネルギーの多くを食品本体の表面部に集
中させることができ、後述するペースト状トッピングを
該上部表面に配置することにより該トッピングに均一な
薄い焦げを形成することができる。The microwave shielding material is provided on at least a portion of the side wall of the container as described above that is covered with the food main body, and on a portion of the bottom surface of the container that includes at least a part of the peripheral portion. By arranging the microwave blocking material in the container in this manner, much of the microwave energy generated in the microwave during the heat treatment can be concentrated on the surface portion of the food main body. By arranging it on the upper surface, a uniform thin burn can be formed on the topping.
側壁のうち少なくとも食品本体が覆われる部分にマイ
クロ波遮断材を設けるとは、食品本体を該容器内に均一
に充填した場合に、少なくとも食品本体の上部表面が側
壁と接する部分から下側の側壁全体に該マイクロ波遮断
材を被覆することをいう。全体を被覆するとは被覆され
るべき面積の約90％以上の被覆することをいい、容器の
成形工程や容器の形状等に起因してその一部に被覆がな
されていない場合も含まれる。側壁全体が被覆されてい
てもよい。Providing the microwave shielding material at least in the portion of the side wall where the food body is covered means that when the food body is uniformly filled in the container, at least the upper surface of the food body is in contact with the side wall and the lower side wall. This means that the microwave shielding material is entirely covered. Covering the whole means covering about 90% or more of the area to be covered, and also includes cases where a part of the area is not covered due to the molding process of the container or the shape of the container. The entire side wall may be covered.
該容器の底面のうち少なくとも周辺部の一部を含む部
分にマイクロ波遮断材を設けるには、例えば容器の底面
部と側壁部を画する境界域の一部分又は全体から底面部
の中心方向に向けてマイクロ波遮断材を被覆すればよい
が、上記の態様にさらに該境界域に接しないで被覆され
た部分を含んでもよい。一部分とは底面積の約10％以上
をいう。また、底面全体を被覆してもよい。In order to provide the microwave shielding material at a portion including at least a part of the peripheral portion of the bottom surface of the container, for example, from a part or the whole of a boundary area defining the bottom portion and the side wall portion of the container toward the center direction of the bottom portion. It is sufficient to coat the microwave blocking material by the above method, but the above-described embodiment may further include a portion covered without contacting the boundary area. A portion refers to about 10% or more of the bottom area. Further, the entire bottom surface may be covered.
上記の容器においてマイクロ波遮断材は容器の内部及
び／又は外部に被覆するが、被覆面積が増大すると、食
品本体の表面にマイクロ波が集中するが、全体の加熱効
率が悪化し食品の昇温が遅くなる傾向がある。一方、該
面積が小さくなると食品の昇温速度は速くなるが、食品
の表面にマイクロ波が集中しなくなり該食品の表面に配
されたペースト状トッピングに均一な焦げが生じにくく
なる。従って、該容器に充填される該食品の種類やペー
スト状トッピングの種類や量に応じて、適宜容器を被覆
するマイクロ波遮断材の被覆面積を選択すべきである。
また後者の場合には一般に家庭で使用される電子レンジ
の出力やターンテーブルの材質によって加熱効率が著し
く変化する場合もあるので、容器の底面に脚を設けるこ
とが望ましい。In the above-mentioned container, the microwave shielding material covers the inside and / or outside of the container. When the covering area increases, the microwave concentrates on the surface of the food body, but the overall heating efficiency deteriorates and the temperature of the food rises. Tends to be slow. On the other hand, as the area becomes smaller, the temperature rise rate of the food increases, but the microwaves do not concentrate on the surface of the food, so that it is difficult for uniform scorching to occur on the paste-like topping disposed on the surface of the food. Therefore, the coverage area of the microwave shielding material covering the container should be appropriately selected according to the type of the food and the type and amount of the paste-like topping to be filled in the container.
In the latter case, the heating efficiency may vary significantly depending on the output of a microwave oven generally used at home and the material of the turntable. Therefore, it is desirable to provide a leg on the bottom of the container.
食品の加熱効率と該トッピングに生じる焦げの性状を
好ましいものとするため、例えば底面と側壁の境界域か
らドーナツ状にアルミ箔で底面積の30〜50％を被覆した
ダ円型容器の使用が好ましい。また、食品本体を密封す
るために容器には蓋材が設けられるが、該蓋材はイージ
ーピール等の手段により容易に容器本体から剥がし取る
ことができるものであることが好ましい。In order to make the heating efficiency of the food and the nature of the scorching caused by the topping preferable, for example, use of a donut-shaped container covered with aluminum foil in a donut shape from the boundary area between the bottom surface and the side wall with 30 to 50% of the bottom area is preferred. preferable. A lid is provided on the container for sealing the food main body, and it is preferable that the lid be easily peelable from the container main body by means such as an easy peel.
本発明に使用されるペースト状トッピングとは電子レ
ンジによる加熱調理前に該容器に充填された該食品本体
の表面にほぼ均一に配されるペースト状の組成物であ
る。該トッピングは該食品本体と隔離された状態で消費
者に提供されるが、各家庭では該容器の蓋を剥がして密
封された該食品本体を露出させた後に、該トッピングを
該食品本体の上部表面に配して所定の時間電子レンジで
加熱処理すればよい。The paste-like topping used in the present invention is a paste-like composition which is almost uniformly distributed on the surface of the food main body filled in the container before cooking by heating in a microwave oven. The topping is provided to the consumer in a state separated from the food main body, but in each household, after removing the lid of the container to expose the sealed food main body, the topping is placed on the top of the food main body. What is necessary is just to arrange | position on a surface and heat-process with a microwave oven for predetermined time.
該トッピングはトッピングの全重量に対して油脂分を
15〜30重量％、水分を55〜65重量％、塩分を0.3〜４重
量％で含み、これらの成分の総和がトッピングの全重量
に対して90重量％未満である。The topping removes fat and oil based on the total weight of the topping.
It contains 15 to 30% by weight, 55 to 65% by weight of water and 0.3 to 4% by weight of salt, and the sum of these components is less than 90% by weight relative to the total weight of the topping.
該トッピングは、通常例えばポリプロピレン製等の包
装袋に密封充填された状態で容器に密封された該食品本
体とともに家庭に提供されるが、該包装袋から絞り出す
場合に好適な粘性を有じており、かつ該食品本体の表面
に容易に均一に拡散されるものである。塩分の量が少な
すぎるとマイクロ波で加熱した場合に焦げの発生が少な
くなる。また油脂分と水分が多いと包装袋から流れ落ち
るようになり、かえって該食品本体の表面に均一に拡散
することが困難になる。また油脂分と水分が少ないと包
装袋から絞り出すのが困難であり、食品本体表面に均一
に拡散することが困難となり、さらに塩分が多いため焦
げの発生が多くなりグラタン全体が加熱される前に該ペ
ーストが必要以上に焦げてしまう。さらに該油脂分、水
分及び塩分の総和がトッピング全量に対して90重量％以
上になるとトッピングに焦げが生じにくい。The topping is usually provided to the home together with the food body sealed in a container in a state of being sealed and filled in a packaging bag made of, for example, polypropylene, but has a suitable viscosity when squeezed from the packaging bag. And it is easily and uniformly diffused on the surface of the food main body. If the amount of salt is too small, the occurrence of scorch will be reduced when heated by microwaves. Also, if the amount of fats and oils and moisture is large, it will flow down from the packaging bag, and it will be difficult to uniformly diffuse it on the surface of the food main body. Also, if the oil and fat content is low, it is difficult to squeeze out of the packaging bag, it is difficult to spread it evenly on the surface of the food body, and since the salt content is large, the occurrence of scorch increases and before the whole gratin is heated The paste burns more than necessary. Further, when the total amount of the fats, oils, water and salts is 90% by weight or more with respect to the total amount of the topping, the topping is less likely to be scorched.
該ペースト状トッピングには上記の成分の他に粉乳、
カゼイン糖の蛋白成分、しょ糖、乳糖等の糖質等を加え
ることができる。In addition to the above ingredients,
Protein components of casein sugar, saccharides such as sucrose, lactose and the like can be added.
上記のペースト状トッピングは、該トッピングを縦40
mm、横40mm、高さ18mmの直方体に連結成形したものを電
子レンジ（180W）で加熱し、トッピングの中央部の温度
が70℃に達した時に加熱を中止した場合に、加熱前のト
ッピングの底面積を１とした時の加熱後のトッピング底
面積（展延度）が2.89以上であり、好ましくは2.89〜2.
98である。上記の展延度が小さすぎると加熱時にトッピ
ングが食品本体の上部表面全体に拡散しなくなる。The above paste-like toppings are
If the top of the topping before heating is heated by a microwave oven (180W) and the heating is stopped when the temperature of the center of the topping reaches 70 ° C, it is heated in a microwave oven (180W). The topping bottom area (extensibility) after heating when the bottom area is 1 is 2.89 or more, preferably 2.89 to 2.
98. If the spreadability is too small, the topping will not spread over the entire upper surface of the food body during heating.
各家庭では、該トッピングを該食品本体に配した後に
電子レンジを使用して加熱調理すると、食品本体が加熱
されるのと同時に該トッピングに均一な薄い焦げが生じ
るので、食感の豊かな香ばしい食品として本発明の食品
を喫食することができる。例えば、容器底面の35％をマ
イクロ波遮断材で周辺部からドーナツ状に被覆した200c
cのダ円型合成樹脂製容器に食品本体を170グラム充填
し、上記の組成のペースト状トッピングを40グラム使用
して電子レンジ（500ワット）で４分間加熱処理するこ
とにより好ましい食品として喫食できる。In each household, if the topping is placed on the food body and then cooked using a microwave oven, the food body is heated and at the same time the topping is uniformly lightly burned, so that the food is rich and fragrant. The food of the present invention can be eaten as food. For example, 200c in which 35% of the bottom of the container is covered with a microwave blocking material in a donut shape from the periphery
170g of the food main body is filled in a dough-shaped synthetic resin container of c, and the pasty topping having the above composition is heated by a microwave oven (500 watts) for 4 minutes using 40g of the topping, so that it can be eaten as a preferable food. .
本発明の食品は食品本体が容器内に密封されており、
かつペースト状トッピングが該食品本体と密封隔離され
ているので、常温で保存することができ、食品の品質及
び外観の経時変化がほとんどないので流通時、家庭での
保存に好適である。The food of the present invention has a food body sealed in a container,
Further, since the paste-like topping is hermetically isolated from the food main body, it can be stored at room temperature, and there is almost no change in the quality and appearance of the food with the passage of time.
（発明の効果） マイクロ波遮断材を特定部位に設けたマイクロ波透過
製容器内に充填された食品本体に、特定の組成を有する
ペースト状トッピングを配して電子レンジで加熱調理す
ることにより、該トッピングに均一な薄い焦げが生じ、
食感の豊かな香ばしい食品を得ることができる。また加
熱調理に電子レンジを使用するので手軽であり、容器内
から内容物が流出することもないので家庭用に好適な食
品である。(Effects of the Invention) By disposing a paste-like topping having a specific composition on a food main body filled in a microwave transmission container provided with a microwave blocking material at a specific site, and heating the food in a microwave oven, The topping is uniformly lightly scorched,
A fragrant food with a rich texture can be obtained. In addition, since a microwave oven is used for heating and cooking, the contents are easy to use, and the contents do not leak out of the container, so that the food is suitable for home use.
（実施例） 実施例１ （容器） 合成樹脂性容器（最大径医140mm、最小径:100mmの楕
円形で深さ:25mm）の側壁及び底面に第１表で示すよう
な条件でアルミ箔を貼った。(Example) Example 1 (Container) An aluminum foil was applied to the side wall and bottom surface of a synthetic resin container (maximum diameter: 140 mm, minimum diameter: 100 mm, elliptical shape, depth: 25 mm) under the conditions shown in Table 1. pasted.
（グラタン本体） 茹マカロニ30重量部、玉葱20重量部、鶏肉15重量部、
マッシュルーム２重量部にペシャメルソース100重量
部、計170重量部を添加し、混合した。(Gratin body) 30 parts by weight of boiled macaroni, 20 parts by weight of onion, 15 parts by weight of chicken,
To 2 parts by weight of the mushroom, 100 parts by weight of the peschamel sauce and 170 parts by weight in total were added and mixed.
（ペースト状トッピング） 植物性油脂20重量部、脱脂粉乳（水分約４％）20重量
部、水59重量部、食塩１重量部、品質安定剤（リン酸
塩）0.005重量部、乳化剤（レシチン）0.1重量部を配合
した後、60℃の調温下で混練して、ペースト状トッピン
グを製造した。ペースト状トッピングの主成分は油脂
分:20重量％、水分:60重量％、塩分:1重量％であった。(Paste topping) 20 parts by weight of vegetable oil, 20 parts by weight of skim milk powder (water content: about 4%), 59 parts by weight of water, 1 part by weight of salt, 0.005 parts by weight of quality stabilizer (phosphate), emulsifier (lecithin) After blending 0.1 part by weight, the mixture was kneaded under a temperature control of 60 ° C. to produce a paste-like topping. The main components of the paste-like topping were oil and fat: 20% by weight, water: 60% by weight, and salt: 1% by weight.
上記の合成樹脂製容器にグラタン素材170重量部を収
納し、その上にペースト状トッピング20重量部をかけ、
電子レンジ（出力:500W）で４分間加熱処理してペース
ト状トッピングの焦げ状態を確認した。結果を第１表に
示す。170 parts by weight of the gratin material is stored in the above synthetic resin container, and 20 parts by weight of a paste-like topping is placed thereon,
Heat treatment was performed for 4 minutes in a microwave oven (output: 500 W), and the burnt state of the paste-like topping was confirmed. The results are shown in Table 1.
第１表の結果から明らかなように、アルミ箔を容器側
壁の少なくとも内容物の上面から下全部と容器底部の周
辺部を含む部分に施した本発明の容器入り食品は均一の
焦げが生じ、食感の豊かなものであった。 As is clear from the results in Table 1, the food in the container of the present invention in which the aluminum foil was applied to at least the entire lower part from the upper surface of the contents of the container side wall and the portion including the periphery of the container bottom portion was uniformly scorched, The texture was rich.
実施例２ （容器） 実施例１における試料２の容器を使用した。Example 2 (Container) The container of Sample 2 in Example 1 was used.
（グラタン本体） 実施例１と同様のものを使用した。(Gratane main body) The same one as in Example 1 was used.
（ペースト状トッピング） 植物製油脂、脱脂粉乳（水分：約４％）、食塩、品質
安定剤（リン酸塩）、乳化剤（レシチン）を、ペースト
状トッピング中の油脂分、水分、塩分がそれぞれ第２表
に示す比率になるように配合した後、60℃の調温下で混
練して、ペースト状トッピングを製造した。(Paste-like topping) Vegetable fats and oils, skim milk powder (water content: about 4%), salt, quality stabilizer (phosphate), emulsifier (lecithin) After being blended so as to have the ratios shown in Table 2, the mixture was kneaded at a controlled temperature of 60 ° C. to produce a paste-like topping.
実施例１と同様の方法及び条件で実施した。結果を第
３表に示す。It carried out by the method and conditions similar to Example 1. The results are shown in Table 3.
Ｃは「絞り出し易さ」に関し、該項の◎：大変出し易
く扱い易い、○：出し易く扱い易い、△：やや出しにく
い、X:出しにくい、Ｄは「加熱中の拡がり」に関し、該
項の◎：きれいに拡がる、○：拡がる、△：拡がりにく
い、X:拡がらない、Ｄは「焦げの程度」に関し、該項の
◎：大変よく焦げる、○：焦げる、△：やや焦げにく
い、X:焦げない、という評価基準を表す。 C is related to “easy squeezing”, and ◎: very easy to handle and easy to handle, ○: easy to handle and easy to handle, Δ: slightly difficult to handle, X: hard to remove, and D is related to “spreading during heating”. ◎: Spreads neatly, ○: Spreads, Δ: Difficult to spread, X: Does not spread, D relates to “degree of scorch”, ◎: Very scorch, ○: Scorches, Δ: Slightly scrambled, X : Indicates the evaluation criteria of not burning.
第３表の評価結果から明らかなように、ペースト状ト
ッピングは油脂分:15〜30重量％、水分:55〜65重量％、
塩分:0.3〜４重量％で、全重量に対し90重量％以下とな
る成分構成を有する良好な結果を与えた。As is clear from the evaluation results in Table 3, the paste-like topping has a fat content of 15 to 30% by weight, a water content of 55 to 65% by weight,
Salinity: 0.3 to 4% by weight gave good results with a component composition of not more than 90% by weight based on the total weight.
Claims (1)
って、（ａ）該容器材質がマイクロ波透過性であり、か
つ（ｂ）該容器側壁のうち少なくとも該食品本体で覆わ
れる部分と該容器の底面のうち少なくとも周辺部の一部
を含む部分にマイクロ波遮断材が設けられていることを
特徴とする容器、及び （Ｃ）該食品本体と隔離密封されたペースト状トッピン
グであって、該ペースト状トッピングの全重量に対して
油脂分を15〜30重量％、水分を55〜65重量％、塩分を0.
3〜４重量％で含み、上記成分の総和が該ペースト状ト
ッピングの全重量に対して90重量％未満であることを特
徴とするペースト状トッピング からなることを特徴とする電子レンジ用食品。(A) a food main body; (B) a container for hermetically filling the food main body therein; (a) the material of the container is microwave-permeable; and (b) a side wall of the container. Wherein a microwave shielding material is provided on at least a portion of the container covered by the food main body and at least a part of the bottom of the container, and (C) the food main body And 15 to 30% by weight of oil and fat, 55 to 65% by weight of water, and 0.1% of salt based on the total weight of the pasty topping.
A food for microwave oven, comprising 3 to 4% by weight, wherein the total amount of the above components is less than 90% by weight based on the total weight of the pasty topping.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1220633A JP2640538B2 (en) | 1989-08-28 | 1989-08-28 | Food for microwave oven |
| GB9018452A GB2236469B (en) | 1989-08-28 | 1990-08-22 | Prepared packaged food for microwave cooking and method of preparing a food product |
| DE4027077A DE4027077A1 (en) | 1989-08-28 | 1990-08-27 | PREPARED, PACKED FOOD FOR MICROWAVE COOKING AND METHOD FOR PRODUCING A FOOD PRODUCT |
| KR1019900013286A KR0149443B1 (en) | 1989-08-28 | 1990-08-28 | Method of preparing a food for microwave cooking |
| FR909010719A FR2651097B1 (en) | 1989-08-28 | 1990-08-28 | PREPARED FOOD PRODUCT, PACKAGE FOR MICROWAVE COOKING AND PROCESS FOR PREPARING A FOOD PRODUCT. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1220633A JP2640538B2 (en) | 1989-08-28 | 1989-08-28 | Food for microwave oven |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0383562A JPH0383562A (en) | 1991-04-09 |
| JP2640538B2 true JP2640538B2 (en) | 1997-08-13 |
Family
ID=16754031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1220633A Expired - Fee Related JP2640538B2 (en) | 1989-08-28 | 1989-08-28 | Food for microwave oven |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP2640538B2 (en) |
| KR (1) | KR0149443B1 (en) |
| DE (1) | DE4027077A1 (en) |
| FR (1) | FR2651097B1 (en) |
| GB (1) | GB2236469B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE9105684U1 (en) * | 1991-05-07 | 1991-06-27 | Alcan Deutschland GmbH, 3400 Göttingen | Packaging containers for heating food |
| JP2003039854A (en) * | 2001-07-31 | 2003-02-13 | Yamano Shigyo:Kk | Scratch type calendar |
| US7038182B2 (en) | 2003-06-27 | 2006-05-02 | Robert C. Young | Microwave oven cooking process |
| JP2010110600A (en) * | 2008-11-07 | 2010-05-20 | Aoki Ryutsu Kk | Inner pressor with seasoning |
| JP2017158850A (en) * | 2016-03-10 | 2017-09-14 | 東洋製罐グループホールディングス株式会社 | Package for heating and package |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2582174A (en) * | 1949-10-22 | 1952-01-08 | Raytheon Mfg Co | Electronic cooking |
| BE880315A (en) * | 1978-11-29 | 1980-05-29 | Polak Frutal Works | METHOD FOR PREPARING FOODSTUFFS WITH MICROWAVE RADIATION |
| US4450334A (en) * | 1981-04-24 | 1984-05-22 | Raytheon Company | Microwave pizza maker |
| US4448791A (en) * | 1981-11-19 | 1984-05-15 | Campbell Soup Company | Brownable dough for microwave cooking |
| US4588600A (en) * | 1983-04-18 | 1986-05-13 | Scm Corporation | Dry premix composition for imparting a fried appearance to baked foods |
| GB8403675D0 (en) * | 1984-02-13 | 1984-03-14 | Griffith Laboratories | Food coating compositions |
| US4626641A (en) * | 1984-12-04 | 1986-12-02 | James River Corporation | Fruit and meat pie microwave container and method |
| IN169459B (en) * | 1987-03-16 | 1991-10-19 | Unilever Pic | |
| US4917907A (en) * | 1987-08-14 | 1990-04-17 | Campbell Soup Company | Pie having a microwave brownable crust and method of baking same |
-
1989
- 1989-08-28 JP JP1220633A patent/JP2640538B2/en not_active Expired - Fee Related
-
1990
- 1990-08-22 GB GB9018452A patent/GB2236469B/en not_active Expired - Fee Related
- 1990-08-27 DE DE4027077A patent/DE4027077A1/en active Granted
- 1990-08-28 KR KR1019900013286A patent/KR0149443B1/en not_active IP Right Cessation
- 1990-08-28 FR FR909010719A patent/FR2651097B1/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| KR0149443B1 (en) | 1998-09-15 |
| KR910004123A (en) | 1991-03-28 |
| DE4027077C2 (en) | 1992-07-30 |
| FR2651097B1 (en) | 1992-05-22 |
| DE4027077A1 (en) | 1991-03-14 |
| GB9018452D0 (en) | 1990-10-03 |
| JPH0383562A (en) | 1991-04-09 |
| GB2236469B (en) | 1993-03-24 |
| FR2651097A1 (en) | 1991-03-01 |
| GB2236469A (en) | 1991-04-10 |
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