JP2017112920A - Stored food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a stored food product stored in a microwave heating container, and comprising a combination of an outside food product and an inside food product capable of obtaining an excellent burnt mark and crispy feeling by microwave heating.SOLUTION: In a stored food product stored in a microwave heating container in the state where an inside food product is sandwiched by or included in an outside food product, a dielectric loss angle coefficient of the inside food product is larger than a dielectric loss angle coefficient of the outside food product, and a weight of the inside food product is 0.4 or more of a weight of the outside food product.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a stored food comprising a combination of an outer food and an inner food which are stored in a microwave heating container and can obtain a good grilling and crispy feeling by microwave heating.

2. Description of the Related Art Conventionally, in a microwave heating container packaging body for gyoza disclosed in Japanese Patent Application Laid-Open No. 2013-43658, a bottomed tray provided with a placement portion on which the goose is placed, and a holding portion that holds the posture of the placed goose A microwave oven heating container for gyoza having a cover provided with a leg provided on the back surface of the tray, and a packaging material for enclosing the microwave heating container for gyoza, A structure is disclosed in which a conductive material layer that generates heat upon irradiation with microwaves is provided on a surface in contact with Gyoza.
However, in the above configuration, the portion where the crispy feeling is desired is limited to the goose having a planar shape.
Moreover, in the food package for microwave oven cooking of Unexamined-Japanese-Patent No. 2015-85999, in order to prevent the deterioration of the taste by evaporating a water | moisture content while obtaining a crispy feeling, the heating plate of a microwave absorption heating element and the said heating plate directly or the content An auxiliary food that touches the lower surface via a bowl, and a main food covering the upper surface of the auxiliary food, an area S where the auxiliary food contacts the heating plate, and a weight W of the main food above the auxiliary food, Satisfies the relationship of W / S> 1 g / cm ² , and when the side food and the main food are heated in a microwave oven, the contact surface between the side food and the main food from the main food There has been proposed a food package for cooking in a microwave oven characterized in that the amount of water released toward the side food is greater than the amount of water released from the side food to the main food.
In the above configuration, the main ingredient covers the upper surface of the supplementary food in order to increase the amount of water released from the staple food to the supplementary food than the amount of water released from the supplementary food to the staple food. At the same time, the outer container covering the main ingredient is designed to prevent the release of water vapor from the main food to the outside as an airtight structure, but the water vapor evaporated from the main ingredient is not released from the outer container, but the surface of the main ingredient. There is a risk of sticking to the stick.
In addition, some microwave heating containers are used for frozen foods and the like in order to generate crispy (crisp texture) and grilled eyes on pizza dough and the like. However, some foods are overdried and hardened on both the food surface and the interior before the crispy or grilled texture is obtained by the microwave heating container. This phenomenon has a tendency to appear remarkably in foods such as bread, and it has been difficult to set the heating conditions for good baking.

JP 2013-43658 A JP2015-85999A

  The problem to be solved by the present invention is that when a microwave food is heated using a microwave exothermic container, a food in which both sides of the inner food are sandwiched or wrapped in an outer food such as bread is moderately used. It is an object of the present invention to provide a stored food stored in a microwave heating container that can be baked with a smooth finish and a good crispy feeling.

By sandwiching or wrapping the inner food that absorbs microwaves more easily than the outer food inside the outer food such as bread, microwaves are easily absorbed by the inner food and absorbed by the outer food. Microwave is reduced, the time until the outer food is hardened, and the inner food is baked and the outer food is baked. It is done.
Here, the ease of absorption of microwaves must be measured not by the moisture content or amount of food but by the dielectric loss angle coefficient, and the value of the dielectric loss angle coefficient of the inner food is that coefficient of the outer food. It was found that the greater the value of, the easier it is to absorb microwaves.
Therefore, in the invention of claim 1,
In the stored food stored in the microwave heating container with the inner food sandwiched between the outer food or the built-in food,
The dielectric loss angle coefficient of the inner food is larger than the dielectric loss angle coefficient of the outer food,
The weight ratio of the inner food to the outer food (weight of the inner food / weight of the outer food) is 0.4 or more.
In the invention of claim 2,
The positional relationship between the inner food and the outer food is
Inner food must be sandwiched between outer foods, inner food must be wrapped in outer food, or inner food must be dispersed in outer food Is characterized.
In the invention of claim 3,
The dielectric loss angle coefficient of the inner food is not less than 4.5 times the dielectric loss angle coefficient of the outer food.

When a food (for example, cutlet sand) satisfying the above conditions was heated in a microwave using a microwave exothermic container, a good crispy feeling and a grilled texture were obtained.
Moreover, when it heated on the same conditions only with the outer food which does not have an inner food, hardening of the outer food was confirmed.
As foods other than cutlet sand, curry bread, American dogs, hot dogs, karinto buns, etc. were subjected to a heating test.

It is a perspective view which shows an example of a microwave heat generating container. It is a schematic diagram showing the positional relationship between the outer food and the inner food, (a) is a diagram in which the inner food is sanded with the outer food, (b) is a diagram in which the inner food is incorporated in the outer food in the form of dots, (c) Is a diagram in which the inner food is integrated and incorporated in the outer food.

Hereinafter, a preferred embodiment of a food (hereinafter referred to as “stored food”) stored in a microwave heating container in which the inner food of the present invention is included in the outer food will be described with reference to the drawings.
Here, the outer food and the inner food are not limited to a single food, but may be a combination of a plurality of foods, and the foods may be integrated or separated.

The microwave heating container 10 used in this embodiment is composed of a box having an opening / closing lid 11 on the upper side, and a conductive material layer (hereinafter referred to as “microwave heating”) that generates heat upon receiving microwave irradiation on the inner wall surface of the box. It has a known structure having a body.
In the present embodiment, the microwave heating element 12 is formed on the inner wall surface of the lid 11, the inner wall surface of the front and rear left and right side walls, and the inner wall surface of the bottom surface. What is necessary is just to be provided in the inner wall surface.
The stored food 1 is stored in the microwave heating container 1 so as to be in contact with the inner wall surface thereof (see FIG. 1).

As a result of the heating test, when the moisture content of the inner food 3 contained in the outer food 2 such as bread is gradually increased, overdrying of the outer food 2 is suppressed and a crispy feeling is gradually obtained. It was confirmed that it was easy to be done.
On the other hand, although the degree of heating of food by microwaves varies depending on the substance, the ease of receiving microwaves is represented by the relative dielectric constant (εr), and the degree of loss of rotation is represented by the dielectric loss tangent (tan δ).
The larger the relative dielectric constant (εr) and the dielectric loss tangent (tan δ), the more the food absorbs microwaves. Therefore, the microwave absorbed by the food can be expressed as a dielectric loss angle coefficient (εr · tan δ).
As the moisture content of the inner food 3 increased, the dielectric loss angle coefficient (εr · tanδ) tended to increase.

  However, as a result of measuring the moisture content of the outer food 2 and the inner food 3 and their dielectric loss angle coefficients (εr · tan δ) by the heating test, the inner side of the outer food 2 is the same for the same food. Food 3 had a higher dielectric loss angle coefficient, but there was a case where there was no correlation between the moisture content and the dielectric loss angle coefficient between different foods.

In other words, the value of the dielectric loss angle coefficient (εr · tan δ) may differ greatly even if the moisture content is approximated for different foods. For example, in the Tonkatsu of M company, the moisture content is 57.9% and the dielectric loss Whereas the angle coefficient is 20.05, the cooked rice has a moisture content of 51.2% and a dielectric loss angle coefficient of 11.30, which is considered to be due to the shape and surface state of the food.
Therefore, the ease of absorption of microwaves is determined based on the dielectric loss angle coefficient (εr · tan δ), not the water content or the water content.

Here, the positional relationship between the inner food 3 and the outer food 2 showed the same tendency in browning and crispy feeling in the following three forms.
Therefore, the form of the outer food and the inner food in this invention is the following three forms.
(1) 1st form (refer Fig.2 (a)) The form (for example, cutlet sand etc.) which the inner food 3 was arrange | positioned in the intermediate position, and was sandwiched by a pair of outer food 2 on the upper and lower sides.
(2) 2nd form (refer FIG.2 (b)) The form (for example, pound cake etc.) by which the inner side foodstuff 3 was sparsely arrange | positioned in the outer side foodstuff 2 in the shape of a dot.
(3) 3rd form (refer FIG.2 (c)) The form (for example, curry bread, an American dog, a karinto bun, etc.) where the inner food 3 was wrapped inside the outer food 2.

Under the above, the dielectric loss angle coefficient (εr · tan δ) of the inner food 3 needs to be larger than the dielectric loss angle coefficient of the outer food 2.
As a result, the microwave irradiated to the outer food 2 is easily absorbed by the inner food 3, so that the microwave absorbed by the outer food 2 is reduced, and the drying speed of the outer food 2 is reduced. Conditions spread and it becomes easy to obtain a crispy feeling on the outer food at the same time as heating the inner food to an appropriate temperature.

Here, as a result of the test of Sample 1 to Sample 8 described later, the dielectric loss angle coefficient is 3.66 to 21.7 for the inner food and 0.3 to 2.14 for the outer food. The ratio of the dielectric loss angle coefficient of the outer food with respect to was 4.5 or more.
And it was confirmed that the inner food is heated to an appropriate temperature, the grill of the outer food 2 such as bread is reasonably appropriate, and a crispy feeling is also obtained.

If the mass (weight) of the outer food 2 is too large compared to the inner food 3, the microwave absorption by the inner food 3 is weak, the influence on the outer food 2 is reduced, and the outer food becomes overdried.
As a result of the experiment, the weight ratio of the inner food 3 / the outer food 2 is preferably 0.4 or more.

Hereinafter, experimental examples will be described.
In this experimental example, for each sample, (1) heating conditions, (use of a turntable microwave oven), (2) temperature of inner food 3 during heating (° C.), (3) temperature of outer food 2 during heating (° C.), (4) Weight ratio (inner food (g) / outer food (g)), (5) dielectric loss angle coefficient of inner food 3, (6) dielectric loss angle coefficient of outer food 2; (7) Ratio of dielectric loss angle coefficient (inner food 3 / outer food 2), (8) evaluation of grill by panel test, and (9) evaluation of crispiness.
The evaluation of the roasting is made into four stages: none, occurrence, good occurrence, and scorch, and the evaluation of crispy feeling is no occurrence, occurrence, good occurrence, gummy feeling (food texture with elasticity like rubber) There were 4 stages of development.

The measurement results are as follows.
(A) Sample 1 Katsu Sand A
(1) 500W 160 seconds, (2) 79, (3) 72, (4) 109.2 / 39.3 = 2.8, (5) 14.87, (6) 1.26, (7) 11 .8, (8) Good occurrence, (9) Good occurrence.

(B) Sample 2 Katsu Sand B
(1) 500W 120 seconds, (2) 98, (3) 86, (4) 76.1 / 40.8 = 1.9, (5) 20.1, (6) 2.1, (7) 9 .6, (8) Good occurrence, (9) Good occurrence.

(C) Sample 3 Cutlet Sand C
(1) 500W 170 seconds, (2) 85, (3) 78, (4) 106 / 65.8 = 1.6, (5) 21.7, (6) 0.5, (7) 43.4 , (8) good occurrence, (9) good occurrence.

(D) Sample 4 curry pan (1) 500W 90 seconds, (2) 86, (3) 82, (4) 31.7 / 88.4 = 0.4, (5) 18.9, (6) 0 .8, (7) 23.6, (8) occurrence, (9) occurrence.

(E) Sample 5 American Dog (1) 500W 90 seconds, (2) 98, (3) 92, (4) 39.8 / 70.1 = 0.6, (5) 12.93, (6) 0 .36, (7) 35.9, (8) occurrence, (9) good occurrence.

(F) Sample 6 hot dog (1) 500W 90 seconds, (2) 86, (3) 88, (4) 57.5 / 46.3 = 1.2, (5) 9.63, (6) 2 .14, (7) 4.5, (8) occurrence, (9) occurrence.

(G) Sample 7 Karin and Wharf (1) 500W 50 seconds, (2) 111, (3) 99, (4) 16.8 / 28.4 = 0.6, (5) 3.66, (6) 0 .30, (7) 12.2, (8) None, (9) Occurrence.

(H) Sample 8 Imagawa ware (1) 500W 80 seconds, (2) 86, (3) 67, (4) 39.8 / 40.9 = 1.0, (5) 14, (6) 0.6 , (7) 23.3, (8) occurrence, (9) occurrence.

(I) Control product 1 Rice balls (1) 500W 90 seconds, (2) 78, (3) 70, (4) 7/104 = 0.1, (5) 24.6, (6) 11.3, ( 7) 2.2, (8) None, (9) No occurrence.
(J) Control 2 takoyaki (1) 500W 210 seconds, (2) 95, (3) 93, (4) 2.3 / 30.3 = 0.1, (5), (6), (7) Neither measurement was possible, (8) none, (9) no occurrence.
(K) Control 3 bread (non-consolidated)
(1) 500W 120 seconds, (2) (3) 79, (4)-, (5) (6) 1.26, (7)-, (8) Good occurrence, (9) Strong gammy feeling .

From the above, the weight ratio of the control products 1 and 2 is only 0.1, and in the control product 1, the ratio of the dielectric loss angle coefficient is as low as 2.2. It did not occur, no crispy sensation occurred, and it was confirmed that the amount of microwave absorbed into the inner food was too small.
In the above embodiment, the outer food comes into contact with the microwave heating element on the inner wall surface of the container, but the microwave heating element is supplementarily provided in a place where the surface of the outer food is not in contact with the microwave heating element. You may use the structure of making the auxiliary piece which has this contact the surface of an outer foodstuff.
In addition, various design changes can be made without departing from the scope of the present invention.

DESCRIPTION OF SYMBOLS 1 Stored food 2 Outer food 3 Inner food 10 Microwave heating container 12 Microwave heating element

Claims (3)

In the stored food stored in the microwave heating container with the inner food sandwiched between the outer food or the built-in food,
The dielectric loss angle coefficient of the inner food is larger than the dielectric loss angle coefficient of the outer food,
A stored food, wherein the weight ratio of the inner food to the outer food (weight of the inner food / weight of the outer food) is 0.4 or more. The positional relationship between the inner food and the outer food
Inner food must be sandwiched between outer foods, inner food must be wrapped in outer food, or inner food must be dispersed in outer food The stored food according to claim 1.   The stored food according to claim 1 or 2, wherein the dielectric loss angle coefficient of the inner food is 4.5 times or more of the dielectric loss angle coefficient of the outer food.

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