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Method for producing processed food for heating

A technology for processing food and manufacturing method, applied in food preparation, food preservation, protein-containing food ingredients, etc., can solve the problems of high moisture content, uneven heating, long cooking time, etc.

Inactive Publication Date: 2012-04-25
KANEKA CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in general, frozen processed foods have a high moisture content, so if you heat and cook foods such as rice, sauce, soup, etc., and processed foods using these, such as curry rice and gratin, in a microwave oven, , there is a disadvantage that it cannot be heated evenly because the electromagnetic wave will be concentrated on a part of the food
This leads to so-called "homogeneous heating", i.e. although one part of the food is warmer, other parts are still cooler
Here, if a part of the cooler part is heated to a temperature suitable for consumption, there is a problem that the cooking time becomes too long
In addition, the part where the temperature of the food rises earlier will be overheated, causing the temperature of a part to rise too high, and the water will evaporate, causing quality deterioration such as discoloration, drying, and hardening

Method used

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  • Method for producing processed food for heating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] (1) Manufacture of antifreeze protein solution

[0052]700 g of commercially available Brassica juncea (trade name; mustard sprouts, manufactured by Murakami Farm) was added to 2.5 liters of distilled water, and hot water extraction was performed at 105° C. for 1 hour. After filtering with filter paper (manufactured by Advantec, retained particle size: 5 μm), about 2 liters of the extract was concentrated under pressure using an ultrafiltration concentration device (manufactured by Advantec, UHP-150) to obtain 200 ml of a concentrate. The concentrate was centrifuged at 10000 xg for 10 minutes, and the supernatant was recovered. The protein concentration of the supernatant was measured by the BCA method (BCA kit, manufactured by Pierce Co.), and found to be 5 mg / ml. Thus, the concentration of the antifreeze protein solution was 0.5%.

[0053] (2) Manufacture of frozen rice

[0054] 750 mL of tap water mixed with 1.5 mg (in terms of protein amount) of the extract obtai...

Embodiment 2

[0063] Add 15 mg and 150 mg of commercially available radish seedlings (カイワレ 大根) antifreeze protein (manufactured by Big World) to 0.72 L (4 pieces) of "Akitakomachi" (produced in Akita Prefecture) (calculated as the amount of protein) ) of tap water 750 mL, cooked rice in the same manner as in Example 1 (2). After the rice cooking was finished, the small portion of rice divided into 100 g in each container was stored in a freezer at -20°C.

Embodiment 3

[0072] In 380g of commercially available sterilized curry paste, add 20g of tap water mixed with commercially available radish seedling antifreeze protein 12mg (converted by protein amount), stir and mix until the hot water bath temperature is 80°C. After preparation, the curry paste that is divided into 100 g in each container is put into a freezer and stored at -20°C.

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PUM

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Abstract

An objective to be achieved by the present invention is to provide a method for producing a heat processed food which can be uniformly heated in a short time without causing unevenness of heating on microwave oven cooking. Another objective of the present invention is also to provide a heat processed food, use of an antifreeze protein in producing a heat processed food, a method for improving an effect of heating treatment on a heat processed food, and an agent for improving an effect of heating treatment. The method for producing a heat processed food according to the present invention is characterized in comprising the steps of adding an antifreeze protein to a food material or a food,and cooling the resulting mixture.

Description

technical field [0001] The present invention relates to a method for producing a processed food for heating, use of an antifreeze protein in the production of a processed food for heating, a processed food for heating, a method for improving the heat treatment effect of a processed food for heating, and a heat treatment effect improving agent . Background technique [0002] In recent years, for processed foods for heating such as microwave-heated foods and chilled foods, product development on the premise of heating and cooking in microwave ovens has been increasing. Before microwave ovens were used as cooking utensils for heating, the cooking method of processed food was usually: take the food out of the package, transfer it to a pot and heat it with fire, or fry it with oil, or cook it with a stove or oven. [0003] These processed foods for heating developed in recent years can be heated and cooked in a microwave oven together with the container and eaten immediately bec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/01A23L1/10A23L1/40A23L5/10A23L7/10A23L7/196A23L23/00A23L23/10A23L29/00A23L29/281
CPCA23V2002/00A23L1/39A23L3/3526A23L1/28A23L1/0325A23L1/0562A23L1/0128A23L3/37A23L1/182A23L5/15A23L29/281A23L7/196A23L31/00A23L23/00A23L29/30A23L9/00A23L21/00A23L5/00A23L7/00A23V2200/206A23V2250/54A23L5/10A23L29/00A23L23/10
Inventor 荒井直树阿部真幸友野润横田真一毛笠秀昭
Owner KANEKA CORP
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