Microwave scorching preventive agent, coating sauce, food manufacturing method and method for preventing food from scorching during microwave heating.

Abstract

This invention provides a microwave scorching preventant for preventing food from scorching during microwave heating. The preventant contains 80% to 97% by mass of oil and at least 2% by mass of diglycerides, wherein 10% to 100% by mass of the triglycerides of the oil are medium-chain fatty acids with 6 to 10 carbon atoms. Furthermore, this invention provides a food coating sauce containing 0.5% to 10% by mass of an oil component. This oil component contains 80% to 97% by mass of oil and at least 2% by mass of diglycerides, wherein 10% to 100% by mass of the triglycerides of the oil are medium-chain fatty acids with 6 to 10 carbon atoms. Finally, this invention provides a method for preventing microwave scorching of food using this coating sauce.