Agent for preventing microwave heating, method for preventing microwave heating of food, method for producing frozen food, and method for producing starch-containing food to be heated in microwave oven

Abstract

The invention provides an agent for preventing microwave heating, a method for preventing microwave heating of food, a method for producing frozen food, and a method for producing starch-containing food for microwave oven heating. The present invention is characterized in that the agent for preventing microwave heating contains an oily component and a thickening polysaccharide, the oily component containing an oil or fat and an emulsifier, and the agent for preventing microwave heating is used as an emulsion having a viscosity of 100 mPa.s to 13500 mPa.s (25 DEG C) or as an emulsion having a viscosity of 100 mPa.s to 13500 mPa.s (25 DEG C) after addition of water. The agent for preventing microwave heating of a starch-containing food is applied to the starch-containing food between a heating cooking step and a freezing step or a cold storage step of the starch-containing food, and contains 70-99.9% by mass of an oil or fat and 0.1-30% by mass of an emulsifier, the emulsifier is selected from one or more than two of propylene glycol fatty acid ester, polyglycerol fatty acid ester with the HLB of 2-8, polyglycerol condensed ricinoleate, organic acid monoglyceride, sucrose fatty acid ester with the HLB of 1-3 and sorbitan fatty acid ester with the HLB of 2-8.

Description

Technical Field

[0001] The present invention relates to a microwave burning prevention agent, a method for preventing microwave burning of food, a method for producing frozen food, and a method for producing starch-containing food for microwave heating. Background Art

[0002] In order to reduce the cooking work in restaurants and homes, the cooked food is increasingly being distributed and stored by freezing, chilling, or refrigerating, and then heated in a microwave oven for serving. In particular, from the perspective of food waste, the number of frozen foods with high shelf life is increasing.

[0003] "Microwave burn" occurs when these frozen foods, chilled foods, and refrigerated foods are heated in a microwave oven. "Microwave burn" refers to dryness, scorching, and uneven heating caused by local overheating of food. "Microwave burn" causes the appearance and taste of food to be damaged, so a composition for preventing microwave burn is proposed, the composition containing water, fats, polyols, and emulsifiers (Patent Document 1). Emulsions can suppress costs by using a large amount of water, but in the method of Patent Document 1, if the water content is greater than 83% by mass relative to the total amount of the composition, the resistance to freeze burn is insufficient and cannot be used in areas with a high moisture content. In addition, microwave burn preventers in an emulsified state with a high moisture content have the problem of easy development of corruption. Prior art literature Patent Literature

[0004] Patent Document 1: Japanese Patent Application Publication No. 2016-2024 Summary of the invention Technical problem to be solved by the invention

[0005] The problem of the present invention is to provide a microwave burn prevention agent for preventing microwave burns of food. In addition, a method for preventing microwave burns of food is provided. In addition, a method for manufacturing frozen food that has been prevented from microwave burns is provided. Further, a method for manufacturing starch-containing food for microwave heating that has been prevented from microwave burns is provided. Technical means to solve technical problems

[0006] The present inventors have conducted intensive studies and have found that microwave burning can be suppressed by using a specific composition as a microwave burning inhibitor, thereby solving the above-mentioned problems and completing the present invention.

[0007] That is, the present invention provides the following [1] to

[11] . [1] A microwave burn inhibitor, the microwave burn inhibitor being used to prevent microwave burns of food caused by heating in a microwave oven, wherein: The microwave heat-preventing agent contains an oily component and a thickening polysaccharide, wherein the oily component contains fat and an emulsifier. The microwave burning inhibitor is used as an emulsion having a viscosity of 100 mPa·s to 13500 mPa·s (25° C.), or an emulsion having a viscosity of 100 mPa·s to 13500 mPa·s (25° C.) after adding water. [2] The microwave heat-preventing agent according to [1], wherein The oily component contains 20% to 80% by mass of oil and 10% to 80% by mass of emulsifier. The emulsifier has an HLB value of 3 to 10. [3] The microwave burn prevention agent according to [1], wherein The fat contains 30% by mass or more of straight-chain saturated fatty acids having 8 to 10 carbon atoms in the fatty acids constituting the fat. The emulsifier is one or more emulsifiers selected from glycerol mono-fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, organic acid mono-glycerides, sorbitan fatty acid esters, sucrose fatty acid esters, polysorbates, propylene glycol fatty acid esters, and lecithin. The thickening polysaccharide is one or more selected from xanthan gum and galactomannan. [4] The microwave heat-preventing agent according to [1], wherein The mass ratio of the oil component to the thickening polysaccharide in the microwave heat-preventing agent is oil component: thickening polysaccharide = 300:1 to 3:1. and / or the thickening polysaccharide in the emulsion is 0.01% to 2.5% by mass, And / or in the emulsifier in the oil component, 60% by mass or more of the constituent fatty acids of the emulsifier are unsaturated fatty acids. [5] The microwave burn prevention agent according to [1], wherein the food is a frozen food. [6] A method for preventing food from being burned by microwaves, the method being a method for preventing food from being burned by microwaves, wherein: An emulsion having a viscosity of 100 mPa·s to 13500 mPa·s (25° C.) is applied to the surface of food before heating by a microwave oven, The emulsion is the microwave burn inhibitor described in any one of [1] to [5], or an emulsion obtained by adding water to the microwave burn inhibitor. The total amount of fats and oils, emulsifiers, and thickening polysaccharides in the emulsion is 0.08 to 3 parts by mass based on 100 parts by mass of the food. [7] A method for producing a frozen food, the method being a method for producing a frozen food to be eaten after being heated in a microwave oven, wherein the method comprises: A process of applying an emulsion having a viscosity of 100 mPa·s to 13500 mPa·s (25° C.) to the surface of food before heating in a microwave oven, The process of subsequently freezing the food; The emulsion is the microwave burn inhibitor described in any one of [1] to [5], or an emulsion obtained by adding water to the microwave burn inhibitor. The total amount of fats and oils, emulsifiers, and thickening polysaccharides in the emulsion is 0.08 to 3 parts by mass based on 100 parts by mass of the food. [8] A microwave burn inhibitor, the microwave burn inhibitor being used to prevent microwave burns of starch-containing foods caused by heating in a microwave oven, wherein: The microwave heat-preventing agent is applied to the starch-containing food between the heating cooking process and the freezing process or the refrigeration process of the starch-containing food. The microwave heat-scalding inhibitor contains 70% to 99.9% by mass of fat and 0.1% to 30% by mass of emulsifier. The emulsifier is one or more selected from propylene glycol fatty acid esters, polyglycerol fatty acid esters with an HLB of 2 to 8, polyglycerol condensed ricinoleic acid esters, sucrose fatty acid esters with an HLB of 1 to 3, and sorbitan fatty acid esters with an HLB of 2 to 8. [9] The microwave burn inhibitor according to [8], wherein the emulsifier is one or more selected from propylene glycol fatty acid esters and polyglycerol fatty acid esters having an HLB of 2 to 8.

[10] A method for producing a frozen starch-containing food for microwave heating, wherein: After the starch-containing food is subjected to the step of applying 0.5 to 10 parts by mass of the microwave-scalding inhibitor described in [8] based on 100 parts by mass of the starch-containing food after the step of heating and cooking, a freezing step or a refrigeration step is performed.

[11] A method for producing a frozen starch-containing food for microwave heating as described in

[10] , wherein the emulsifier contained in the microwave heat-preventing agent is one or more selected from propylene glycol fatty acid esters and polyglycerol fatty acid esters with an HLB of 2 to 8. Beneficial Effects

[0008] The present invention can prevent the occurrence of microwave burning of food caused by microwave heating, and can more effectively suppress the occurrence of microwave burning of food such as frozen food that has a large amount of heating through microwave heating. DETAILED DESCRIPTION

[0009] Hereinafter, the present invention will be described in detail with examples. In addition, in the embodiments of the present invention, A (numerical value) to B (numerical value) mean greater than A and less than B. In addition, regardless of expressions such as "preferably" and "more preferably", the preferred embodiments, more preferred embodiments, etc. illustrated below can be appropriately used in combination with each other. In addition, the description of the numerical range is an example, and the range that appropriately combines the upper and lower limits of each range and the numerical values ​​of the embodiments can be preferably used. Furthermore, terms such as "containing" or "including" can be replaced by "essentially consisting of...", "consisting only of...".

[0010] [First embodiment] [Microwave burn prevention agent 1] The microwave burn prevention agent 1 of the present embodiment is a microwave burn prevention agent for preventing microwave burns of food caused by heating in a microwave oven. The microwave burn prevention agent 1 contains an oily component and a thickening polysaccharide. The oily component contains fats and an emulsifier. The microwave burn prevention agent 1 is used as an emulsion having a viscosity of 100mPa·s to 13500mPa·s (25°C), or an emulsion having a viscosity of 100mPa·s to 13500mPa·s (25°C) after adding water.

[0011] <Emulsion> Regarding the microwave heat burning prevention agent 1 of the present embodiment, the microwave heat burning prevention agent 1 itself is in the state of an emulsion, or is used as an emulsion after emulsification. When used after emulsification, the microwave heat burning prevention agent 1 is mixed with water to form an emulsion. In addition, the emulsion is not particularly limited, and can include oil-in-water (O / W type) emulsions, or water-in-oil (W / O type) emulsions, or W / O / W type emulsions, etc., preferably oil-in-water emulsions.

[0012] Compared with the case where the thickening polysaccharide is not contained, the microwave burn prevention agent 1 of the present embodiment has a higher viscosity of the emulsion by containing the thickening polysaccharide. The viscosity of the emulsion becomes higher, thereby having the effect of preventing microwave burning of food. However, if the viscosity is too high, the operability and coating properties on food are poor. Therefore, the microwave burn prevention agent 1 of the present embodiment is an emulsion having a viscosity of 100mPa·s to 13500mPa·s (25°C). Regarding the microwave burn prevention agent 1 of the present embodiment, the viscosity of the emulsion obtained by adding water to the microwave burn prevention agent 1 is 100mPa·s to 13500mPa·s (25°C). In addition, the microwave burn prevention agent 1 before adding water can be in a state of being substantially free of water (without an aqueous phase) or in an emulsified state containing water. Adding water allows emulsification and / or dilution to be performed by water. Therefore, the microwave burn prevention agent 1 that is substantially free of water becomes an emulsion by adding water. The microwave burn prevention agent 1 in an emulsified state is diluted by adding water, and the viscosity of the emulsion is reduced. In addition, it is preferred that the microwave burn prevention agent 1 is an emulsion having a viscosity of 100mPa·s to 10000mPa·s (25°C), or the viscosity of the emulsion after adding water to the microwave burn prevention agent 1 becomes 100mPa·s to 10000mPa·s (25°C). It is more preferred that the microwave burn prevention agent 1 is an emulsion having a viscosity of 100mPa·s to 9000mPa·s (25°C), or the viscosity of the emulsion after adding water to the microwave burn prevention agent 1 becomes 100mPa·s to 9000mPa·s (25°C). It is further preferred that the microwave burn preventing agent 1 is an emulsion having a viscosity of 400mPa·s to 5000mPa·s (25°C), or that the viscosity of the emulsion after adding water to the microwave burn preventing agent 1 is 400mPa·s to 5000mPa·s (25°C). It is most preferred that the microwave burn preventing agent 1 is an emulsion having a viscosity of 1000mPa·s to 2000mPa·s (25°C), or that the viscosity of the emulsion after adding water to the microwave burn preventing agent 1 is 1000mPa·s to 2000mPa·s (25°C).

[0013] In the present invention, the viscosity can be measured according to the standard oil and fat analysis test method established by the Japan Oil Chemists' Society (2.2.10.5-2013 Viscosity (Brookfield method)). For example, a BM type viscometer can be used, and the viscosity after 1 minute from the start of rotation can be used.

[0014] <Grease> The microwave burning prevention agent 1 of the present embodiment contains an oily component, and the oily component contains fats and oils. As fats and oils, animal and plant fats and oils, fats and oils synthesized from glycerol and fatty acids, and their fractionated oils (separate oils), transesterified oils, hydrogenated oils, etc. can be used alone or in combination. Examples of the animal and plant oils and fats include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grapeseed oil, butter, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil. Examples of fats and oils synthesized from glycerol and fatty acids include fats and oils containing linear saturated fatty acids having 8 to 10 carbon atoms, such as medium-chain triglycerides (MCT). Examples of the fractionated oil include fractionated oils of palm oil such as palm olein, palm super olein, palm stearin, and palm mid-fraction. As the transesterified oil, there can be used transesterified oils of palm oil or fractionated oil of palm oil and other liquid fats and oils, or transesterified oils of MCT and vegetable oils and the like. Examples of hydrogenated oils include hydrogenated oils of animal and vegetable oils and fractionated oils of animal and vegetable oils, and hydrogenated oils of transesterified oils.

[0015] Regarding the fats and oils used in the present invention, fats and oils that lose fluidity at room temperature need to be dissolved by heating when applied to the surface of food, so fats and oils in a fluid form at 30°C are preferred. Even if a part of the raw material fats and oils is solid at 30°C, it can be used appropriately as long as it has fluidity as a whole by being used in combination with other raw material fats and oils. More preferably, fats and oils that have fluidity at 20°C are used, and more preferably, fats and oils that are liquid at 20°C are used. In particular, because it has the advantage of being a liquid oil with a low melting point and good oxidation stability, fats and oils containing straight-chain saturated fatty acids with 8 to 10 carbon atoms, rapeseed oil, palm olein, and mixtures thereof can be appropriately used. In particular, fats and oils in which 30% by mass or more of the constituent fatty acids of the fats and oils are straight-chain saturated fatty acids with 8 to 10 carbon atoms are preferred because they have a good microwave heat-prevention effect. More preferably, 50% to 100% by mass of the constituent fatty acids of the fats and oils are straight-chain saturated fatty acids having 8 to 10 carbon atoms, and even more preferably 80% to 100% by mass of the constituent fatty acids of the fats and oils are straight-chain saturated fatty acids having 8 to 10 carbon atoms. Examples of the straight-chain saturated fatty acids having 8 to 10 carbon atoms include caprylic acid and capric acid.

[0016] The microwave heat-burn prevention agent 1 of the present embodiment preferably contains 20% to 80% by mass of fat in the oily component. The microwave heat-burn prevention agent 1 of the present embodiment is used as an emulsifier or after adding water. When the oily component contains 20% to 80% by mass of fat, it can be fully emulsified as long as there is an amount of emulsifier described later. In addition, by containing fats and fats in this range, together with the emulsifier and thickening polysaccharide described later, it becomes an allowable range of microwave heat-burn prevention. The amount of fat in the oily component is more preferably 30% to 70% by mass, further preferably 40% to 60% by mass, and particularly preferably 45% to 55% by mass.

[0017] <Emulsifier> The microwave burning prevention agent 1 of the present embodiment contains an emulsifier in the oily component. As the emulsifier, glycerol monofatty acid ester, polyglycerol fatty acid ester, polyglycerol condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin, etc. can be used.

[0018] Regarding the emulsifier, in order to improve the microwave heat-burning resistance of the food, the HLB of the emulsifier of this embodiment is preferably 3 to 10. In addition, the emulsifier with an HLB of 3 to 10 also has an emulsifying function, and in this embodiment, the emulsifier can be used to prepare an emulsion. In order to emulsify particularly effectively, the HLB of the emulsifier is preferably 6 to 10, and more preferably 6 to 8.

[0019] HLB is the abbreviation of Hydrophilic Lipophile Balance, which is an indicator of whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation of the HLB value uses the Atlas method. The Atlas method is based on: HLB=20×(1-S / A) S: Saponification value A: Neutralization value of fatty acids in esters The HLB value is calculated as the arithmetic mean.

[0020] In the present embodiment, the microwave heat burning prevention agent 1 preferably contains 10% to 80% by mass of an emulsifier in the oily component. If it is within this range, it can be fully emulsified together with the above-mentioned fats and oils. Regarding the content of the emulsifier, it is more preferably 10% to 60% by mass in the oily component, more preferably 20% to 55% by mass, particularly preferably 30% to 50% by mass, and most preferably 35% to 45% by mass in the oily component.

[0021] In addition, in order to prevent solidification at low temperatures, the emulsifier contained in the oily component preferably has unsaturated fatty acids constituting 60% or more of the fatty acids. More preferably, 70% to 100% of the fatty acids are unsaturated fatty acids, and further preferably, 80% to 98% of the fatty acids are unsaturated fatty acids. In addition, as for unsaturated fatty acids, straight-chain unsaturated fatty acids with 16 to 22 carbon atoms can be used. As unsaturated fatty acids, one or more unsaturated fatty acids selected from oleic acid, linoleic acid, linolenic acid, and erucic acid are preferred. It is particularly preferred that 65% to 90% of the fatty acids are oleic acid. Fatty acids other than unsaturated fatty acids in the emulsifier are saturated fatty acids. As saturated fatty acids, straight-chain saturated fatty acids with 6 to 22 carbon atoms are preferred, and straight-chain saturated fatty acids with 16 to 22 carbon atoms are more preferred, and it is further preferred to use one or more selected from palmitic acid, stearic acid, and behenic acid.

[0022] As the emulsifier used, diglycerol mono-fatty acid ester and / or tri-glycerol mono-fatty acid ester are preferred. These emulsifiers not only have high resistance to microwave burning of food, but also have high function of emulsifying oils and fats. Therefore, they can be used alone or together with other emulsifiers. For example, diglycerol mono-fatty acid ester can be made by esterifying diglycerol with fatty acids. Diglycerol mono-fatty acid ester and / or tri-glycerol mono-fatty acid ester preferably use substances obtained by distilling the reactants to increase the purity of the mono-ester, and substances containing diesters and triesters as impurities can also be used.

[0023] In the present embodiment, the microwave heat burning prevention agent 1 preferably contains 10% to 60% by mass of diglycerol monofatty acid ester and / or triglycerol monofatty acid ester in the oily component. If the deployment amount is more than 10% by mass, it can be fully emulsified. In addition, by controlling the deployment amount to less than 60% by mass, there is room for deploying other emulsifiers, and synergy with other emulsifiers can be expected. The content of diglycerol monofatty acid ester and / or triglycerol monofatty acid ester is more preferably 20% to 55% by mass in the oily component, and further preferably 30% to 50% by mass in the oily component, and particularly preferably 35% to 45% by mass in the oily component.

[0024] In the present embodiment, the microwave heat-burning prevention agent 1 preferably uses one or more emulsifiers selected from polyglycerol fatty acid esters with an average polymerization degree of more than 4, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin. These emulsifiers can also be used alone, but by using them simultaneously with the above-mentioned diglycerol monoglyceride and / or triglycerol monoglyceride, they have the effect of further improving the microwave heat-burning prevention of food. The content of one or more emulsifiers selected from polyglycerol fatty acid esters with an average polymerization degree of more than 4, organic acid monoglycerides, propylene glycol fatty acid esters, and lecithin in the oily component is preferably 0% by mass to 40% by mass, more preferably 5% by mass to 30% by mass, further preferably 5% by mass to 20% by mass, and particularly preferably 5% by mass to 15% by mass.

[0025] The polyglycerol fatty acid ester having an average polymerization degree of more than 4 of polyglycerol is a material synthesized by esterifying polyglycerol and fatty acid. Regarding the polyglycerol used as the raw material of polyglycerol fatty acid ester, generally speaking, glycerol is used as raw material, in the presence of alkaline catalysts such as sodium hydroxide, dehydration condensation is carried out at high temperature, and distillation, deodorization, and decolorization are carried out as required to obtain. The raw material of these polyglycerol fatty acid esters, i.e., polyglycerol, is also referred to as reactive polyglycerol, and is a mixture of polyglycerols with different polymerization degrees, and is a material with a wide distribution of polymerization degrees. Regarding polyglycerol fatty acid ester, generally speaking, it is difficult to separate those with a polymerization degree of more than 4, so a mixture of polyglycerol fatty acid esters with various polymerization degrees is allowed.

[0026] In the present invention, the average degree of polymerization represents the degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester. In addition, the average degree of polymerization mentioned here is a value calculated based on the hydroxyl value of the raw material of the polyglycerol fatty acid ester, i.e., the polyglycerol. For example, the average degree of polymerization (n) can be derived from the following formulas (Formula 1) and (Formula 2). (Formula 1) Molecular weight = 74n + 18 (Formula 2) Hydroxyl value = 56110 (n + 2) / molecular weight

[0027] Furthermore, based on the average degree of polymerization determined by the end group analysis method obtained by measuring the hydroxyl value, ordinary polyglycerol is sold as tetraglycerol (average degree of polymerization 4), hexaglycerol (average degree of polymerization 6), decaglycerol (average degree of polymerization 10), etc. Therefore, the average degree of polymerization is a value obtained by calculation, and may show a value different from the actual degree of polymerization.

[0028] In the present embodiment, the average degree of polymerization of the polyglycerol part of the polyglycerol fatty acid ester is more preferably 4-12, further preferably 4-10, and particularly preferably 6-8.

[0029] The organic acid constituting the organic acid monoglyceride is not particularly limited, and citric acid, succinic acid, acetic acid, tartaric acid, butyric acid, etc. can be suitably used. Citric acid is particularly preferred because a high microwave burn prevention effect can be observed.

[0030] Propylene glycol fatty acid ester is obtained by esterifying propylene glycol and fatty acid, and those having an HLB of 3 to 10 can be preferably used.

[0031] As lecithin, egg yolk lecithin or lecithin from plants can be used, preferably lecithin from plants. As the raw material of lecithin from plants, there can be used: crude oil obtained by squeezing and / or extracting oil seeds (oil grain seeds) such as soybean, rapeseed, corn, sunflower, safflower, sesame, flaxseed (アマニ), oil residue as a precipitate obtained by blowing water or water vapor into the crude oil, crude lecithin obtained by drying the separated oil residue; lecithin from which neutral oil components are removed from the crude lecithin by a known method such as solvent fractionation, and concentrated or high-purity lecithin obtained by further concentrating and fractionating specific phospholipids from the mixed lecithin. In addition, in the present invention, from the viewpoint of suppressing coloration, it is preferred to use lecithin that has been desugared from such raw materials.

[0032] In addition, in the present invention, the lecithin in the emulsifier can also be acetone insoluble matter measured according to the "Standard Oil Analysis Test Method 4.3.1-2013 Acetone Insoluble Matter" formulated by the Japan Oil Chemistry Society as lecithin, but this determination method is not suitable for the determination of acetone insoluble matter of 5% or less, so the phosphorus content can be measured and converted as the lecithin content. For example, the phosphorus content of the loosening agent for phosphorus-containing starchy foods can also be quantified by emission spectrometry (ICP emission analysis device) using high-frequency inductively coupled plasma (ICP) as a light source. The atomic weight of phosphorus and the molecular weight ratio of lecithin are approximately 1:25, so the phosphorus content can be set to 25 times to obtain.

[0033] <Thickening polysaccharides> The microwave heat-burning prevention agent 1 of the present embodiment contains thickening polysaccharides. Thickening polysaccharides are water-soluble polymer substances having the properties of viscosity and gelation when dissolved in water, for example, xanthan gum, galactomannan, tamarind gum, carrageenan, agar, pectin, gum arabic, pullulan, soybean polysaccharides, etc., and one or more of these thickening polysaccharides can be used. Preferably, one or more of xanthan gum and galactomannan are selected. In addition, as galactomannan, guar gum and locust bean gum are preferred.

[0034] In the present embodiment, the microwave heat-preventing agent 1 is used as an emulsion or as an emulsion after adding water, and the viscosity of the emulsion becomes high, which has the effect of preventing microwave heat-preventing food. Therefore, in the present embodiment, thickening polysaccharides are deployed. The mass ratio of the oily component and the thickening polysaccharide in the microwave heat-preventing agent 1 is preferably oily component: thickening polysaccharide = 300: 1 ~ 3: 1. And / or the content of thickening polysaccharides in the emulsion is preferably 0.01 mass % ~ 2.5 mass %. If it is within this range, it can be expected that the viscosity of a certain emulsion will rise, so the effect of preventing microwave heat-preventing food is further improved. The mass ratio of the oily component and the thickening polysaccharide in the microwave heat-preventing agent 1 is preferably oily component: thickening polysaccharide = 200: 1 ~ 3: 1, and more preferably oily component: thickening polysaccharide = 160: 1 ~ 3: 1. The content of the thickening polysaccharide in the emulsion is more preferably 0.05% by mass to 2.0% by mass, and the content of the thickening polysaccharide in the emulsion is still more preferably 0.1% by mass to 1.0% by mass.

[0035] <Water> The microwave heat burning prevention agent 1 of the present embodiment is used as an emulsion, or an emulsion having a viscosity of 100mPa·s to 13500mPa·s (25°C) after adding water. Therefore, the microwave heat burning prevention agent 1 may also contain water. The water content in the microwave heat burning prevention agent 1 is preferably 0% by mass to 99.8% by mass. When the microwave heat burning prevention agent 1 is an emulsion, the water content is preferably 50% by mass to 99.8% by mass, more preferably 84% by mass to 99.5% by mass, and particularly preferably 85% by mass to 99.5% by mass. The water content of the emulsion having a viscosity of 100 to 13500 mPa·s (25° C.) is preferably 50 to 99.8% by mass, more preferably 84 to 99.5% by mass, and even more preferably 85 to 99.5% by mass.

[0036] <Other ingredients> In addition to the above-mentioned components, the microwave heat-burning prevention agent 1 of the present embodiment can also use the raw materials usually deployed in the microwave heat-burning prevention agent. Specifically, for example, ethanol, pH adjusting agent, flavoring agent, coloring agent, fragrance, antioxidant, sugar, polyol, stabilizer, emulsifier, etc. can be used. In addition, as polyol, glycerol, sorbitol, reduced syrup (reduced water あめ) etc. can be cited, without thickening polysaccharides. About the amount of these components, as long as the effect of the present embodiment is not damaged, it can be set to any amount, for example, it can contain less than 10% by mass in the microwave heat-burning prevention agent 1, preferably it can contain less than 3% by mass, more preferably it can contain 0% by mass to 3% by mass, and further preferably it can contain 0% by mass to 1% by mass. In addition, polyol and ethanol can change the physical properties of the aqueous solution, so when the water in the emulsion is less, it is preferred that the content in the emulsion is less. For example, when the amount of water in the emulsion is 83% by mass or less, the content of polyol and ethanol is less than 3% by mass, more preferably 0% to 2% by mass or less, further preferably 0% to 1% by mass, and most preferably no content.

[0037] <Food> The microwave burn prevention agent 1 of this embodiment is used for food, and the food includes frozen food and refrigerated / chilled food. Frozen food can be eaten after being thawed and / or heated in a microwave oven, and refrigerated / chilled food can be eaten after being heated in a microwave oven. Examples of these foods include starch-containing foods, vegetables, fish, crustaceans, meat, etc. Examples of starch-containing foods include noodles such as soba, udon, Chinese noodles, and pasta, as well as rice, fried rice, curry rice, and rice bowls, and processed dough products such as dumplings. The microwave heat-burn prevention agent 1 of the present embodiment can be applied to the surface of these foods as an emulsion with a viscosity of 50mPa·s to 13500mPa·s (25°C). The amount of the microwave heat-burn prevention agent 1 applied to the food surface is preferably applied in a manner of 0.1 to 7 parts by mass as an emulsion relative to 100 parts by mass of the food, and more preferably applied in a manner of 0.2 to 5.0 parts by mass to the food surface.

[0038] [How to prevent food from being burned by microwaves] The method for preventing microwave burning of food of the present embodiment uses the microwave burning prevention agent 1 mentioned above to be applied to the surface of food. That is, the method for preventing microwave burning of food of the present embodiment is a method for preventing microwave burning of food caused by microwave heating, characterized in that an emulsion having a viscosity of 100mPa·s to 13500mPa·s (25°C) is applied to the surface of food before heating by a microwave oven, the emulsion being the microwave burning prevention agent 1 mentioned above or an emulsion obtained by adding water to the microwave burning prevention agent 1, and the total amount of fat, emulsifier, and thickening polysaccharide in the emulsion being 0.08 to 3 parts by mass relative to 100 parts by mass of the food.

[0039] In addition, in the method for preventing microwave burning of food of the present embodiment, after an emulsification is performed to prepare an emulsion having a viscosity greater than 100 mPa·s (25°C), water can be added while mixing, and the emulsion with a viscosity reduced to 100 mPa·s to 13500 mPa·s (25°C) can be applied to food.

[0040] In this embodiment, in order to show the microwave heat-prevention effect, a certain amount of emulsion is required, especially components other than water in the emulsion. Therefore, the total amount of fats, emulsifiers, and thickening polysaccharides in the emulsion is 0.08 to 3 parts by mass relative to 100 parts by mass of the food. The total amount of fats, emulsifiers, and thickening polysaccharides in the emulsion is preferably 0.3 to 3 parts by mass relative to 100 parts by mass of the food, more preferably 0.45 to 2.5 parts by mass, further preferably 0.5 to 1.5 parts by mass, and most preferably 0.7 to 1.2 parts by mass.

[0041] The microwave heat-burn prevention agent 1 used in the method for preventing microwave heat-burning of food of the present embodiment and the details of the obtained food are as described in the above-mentioned [microwave heat-burn prevention agent 1]. The method for applying the microwave heat-burn prevention agent 1 to the food surface is not particularly limited, and there are methods such as dipping, spraying, mixing and stirring (and mixing). In addition, the application to the food surface can be implemented before cooking, during cooking, and after cooking of the food, and can also be implemented multiple times. In addition, when the food is a frozen food, the application to the food surface can be implemented before freezing, during freezing, and after freezing, and can also be implemented multiple times, preferably before freezing.

[0042] [Method for producing frozen food] The method for manufacturing frozen food of the present embodiment uses the above-mentioned method for preventing microwave burning of food to manufacture frozen food. That is, the method for manufacturing frozen food of the present embodiment is a method for manufacturing frozen food to be eaten after being heated in a microwave oven, characterized in that the method includes: a process of applying an emulsion having a viscosity of 100mPa·s to 13500mPa·s (25°C) to the surface of the food before heating in a microwave oven, and then a process of freezing the food; the emulsion is the above-mentioned microwave burning prevention agent 1, or an emulsion obtained by adding water to the microwave burning prevention agent 1, and the total amount of fat, emulsifier, and thickening polysaccharide in the emulsion is 0.08 mass parts to 3 mass parts relative to 100 mass parts of food. The details are described in the above-mentioned [Microwave Burn Prevention Agent 1] and [Method for Preventing Microwave Burning of Food].

[0043] [Second embodiment] [Microwave burn prevention agent 2] The microwave burn prevention agent 2 of the present embodiment is a microwave burn prevention agent used to prevent microwave burns of starch-containing foods caused by heating in a microwave oven. The microwave burn prevention agent 2 is applied to the starch-containing food between the heating cooking process and the freezing process or the refrigeration process of the starch-containing food. The microwave burn prevention agent 2 contains 70% to 99.9% by mass of oil and fat and 0.1% to 30% by mass of emulsifier. The emulsifier is one or more selected from propylene glycol fatty acid esters, polyglycerol fatty acid esters with an HLB of 2 to 8, polyglycerol condensed ricinoleic acid esters, organic acid monoglycerides, sucrose fatty acid esters with an HLB of 1 to 3, and sorbitan fatty acid esters with an HLB of 2 to 8.

[0044] <Starchy foods> The microwave burning prevention agent 2 of the present embodiment is applied to the starch-containing food after the heating and cooking process, and then the freezing process or refrigeration process is performed to make the frozen starch-containing food. The microwave burning prevention effect can be obtained by applying it before the freezing process. In addition, when the microwave burning prevention agent 2 of the present embodiment is used in the heating and cooking process, it is absorbed into the starch-containing food and cannot be expected to obtain a sufficient effect, so it is applied after the heating and cooking process.

[0045] As the heating cooking process, boiling cooking, steaming cooking, frying cooking, deep-frying cooking, etc. can be cited. In order to give full play to the effect of the microwave heat burning prevention agent 2 of the present embodiment, it is necessary to have a sufficient concentration of microwave heat burning prevention agent 2 on the surface of starch-containing food, so although there is no problem with the amount of fat contained in the starch-containing food after the heating cooking process, it is preferred that the fat on the food surface is less. For example, the amount of fat on the surface of the starch-containing food after the heating cooking process is preferably less than 1% by mass of the starch-containing food, more preferably less than 0.5% by mass, and further preferably less than 0.2% by mass. In addition, it is preferred to boil cooking and steam cooking. The amount of fat on the surface of food can be confirmed by lightly wiping the surface of the food with absorbent cotton containing hexane or the like and measuring the oil content transferred to the absorbent cotton.

[0046] Examples of starch-containing foods include noodles such as soba, udon, Chinese noodles, and spaghetti, rice dishes such as rice, fried rice, curry rice, and rice bowls, and processed noodle products such as dumplings.

[0047] <Grease> The microwave burning prevention agent 2 of the present embodiment contains 70 mass % to 99.9 mass % of fats and oils. As fats and oils, animal and plant fats and oils, fats and oils synthesized from glycerol and fatty acids, and their fractionated oils, transesterified oils, hydrogenated oils, etc. can be used alone or in combination. The types of each fat and oil are the same as those in the first embodiment.

[0048] When the microwave heat burning prevention agent 2 of the present embodiment contains 70 mass % to 99.9 mass % of fat, it becomes the permissible range of the microwave heat burning prevention agent together with the emulsifier described later. Regarding the microwave heat burning prevention agent 2 of the present embodiment, it is preferred that the microwave heat burning prevention agent 2 contains 90 mass % to 99.5 mass % of fat. The amount of fat in the microwave heat burning prevention agent 2 is more preferably 95 mass % to 99.5 mass %, further preferably 97 mass % to 99.5 mass %, and particularly preferably 98 mass % to 99.5 mass %.

[0049] <Emulsifier> The microwave burning prevention agent 2 of the present embodiment can exhibit a microwave burning prevention effect by containing 0.1% by mass or more of a specific emulsifier. Therefore, the microwave burning prevention agent 2 of the present embodiment contains 0.1% by mass to 30% by mass of an emulsifier, and the emulsifier is one or more emulsifiers selected from propylene glycol fatty acid esters, polyglycerol fatty acid esters with an HLB of 2 to 8, polyglycerol condensed ricinoleic acid esters, sucrose fatty acid esters with an HLB of 1 to 3, and sorbitan fatty acid esters with an HLB of 2 to 6.

[0050] In order to prevent solidification at low temperatures, the emulsifier selected from propylene glycol fatty acid esters, polyglycerol fatty acid esters with HLB of 2 to 8, sucrose fatty acid esters with HLB of 1 to 3, and sorbitan fatty acid esters with HLB of 2 to 6 used in the microwave heat burning prevention agent 2 of the present embodiment preferably has more than 60% by mass of fatty acids as unsaturated fatty acids. More preferably, 70% to 100% by mass of fatty acids are unsaturated fatty acids, and further preferably, 80% to 98% by mass of fatty acids are unsaturated fatty acids. In addition, unsaturated fatty acids can use straight-chain unsaturated fatty acids with 16 to 22 carbon atoms. As unsaturated fatty acids, it is preferably one or more unsaturated fatty acids selected from oleic acid, linoleic acid, linolenic acid, and erucic acid. It is particularly preferred that 65% to 90% by mass of fatty acids are oleic acid. Fatty acids other than the unsaturated fatty acids of the emulsifier are saturated fatty acids. As the saturated fatty acid, a linear saturated fatty acid having 6 to 22 carbon atoms is preferred, a linear saturated fatty acid having 16 to 22 carbon atoms is more preferred, and one or more selected from palmitic acid, stearic acid, and behenic acid is further preferably used.

[0051] For the microwave burn prevention agent 2 of the present embodiment, one or more emulsifiers selected from propylene glycol fatty acid esters, polyglycerol fatty acid esters with an HLB of 2 to 8, polyglycerol condensed ricinoleic acid esters, sucrose fatty acid esters with an HLB of 1 to 3, and sorbitan fatty acid esters with an HLB of 2 to 6 are preferably contained in the microwave burn prevention agent at 0.5 mass % to 10 mass %, more preferably at 0.5 mass % to 5 mass %, further preferably at 0.5 mass % to 3 mass %, and particularly preferably at 0.5 mass % to 3 mass %.

[0052] For the microwave burn prevention agent 2 of the present embodiment, one or more emulsifiers selected from propylene glycol fatty acid esters and polyglycerol fatty acid esters with an HLB of 2 to 8 are preferably contained in the microwave burn prevention agent at 0.1 mass % to 30 mass %, more preferably at 0.5 mass % to 10 mass %, further preferably at 0.5 mass % to 5 mass %, particularly preferably at 0.5 mass % to 3 mass %, and most preferably at 0.5 mass % to 3 mass %.

[0053] For the microwave burn prevention agent 2 of the present embodiment, one or more emulsifiers selected from polyglycerol condensed castor oil ester, sucrose fatty acid ester with HLB of 1 to 3, and sorbitan fatty acid ester with HLB of 2 to 6 are preferably contained in the microwave burn prevention agent 2 at 0.5 mass % to 10 mass %, more preferably at 0.5 mass % to 5 mass %, further preferably at 0.5 mass % to 3 mass %, and particularly preferably at 0.5 mass % to 3 mass %.

[0054] Propylene glycol fatty acid ester is formed by esterifying propylene glycol and fatty acid, and commercial products can be used, and propylene glycol fatty acid ester manufactured by a known method can also be used. As commercial products, Type BP (HLB4.2), Richema PP-100 (HLB3.8), Richema PO-100V (HLB3.6) manufactured by Riken Vitamin Co., Ltd. can be appropriately used. In addition, regarding propylene glycol fatty acid ester, those with HLB of 3 to 10 can be appropriately used, and those with HLB of 3 to 5 are more preferably used.

[0055] The polyglycerol fatty acid ester having an HLB of 2 to 8 is obtained by esterifying polyglycerol with fatty acids, and commercial products can be used, or polyglycerol fatty acid esters produced by conventionally known methods can be used. As commercial products, Sunsoft Q-17B (HLB 6.5), Sunsoft Q-175S (HLB 4.5), Sunsoft Q1710S (HLB 3.0), and Sunsoft A-173E (HLB 7.0) manufactured by Taiyo Chemical Co., Ltd., and Poem DO-100V (HLB 7.3) manufactured by Riken Vitamin Co., Ltd. can be used appropriately.

[0056] The HLB of the polyglycerol fatty acid ester is preferably 3-10, and the HLB of the emulsifier is preferably 3-8, more preferably 6-8.

[0057] Regarding the polyglycerol used as the raw material of polyglycerol fatty acid ester, in general, glycerol is used as the raw material, and dehydration condensation is carried out at high temperature in the presence of an alkaline catalyst such as sodium hydroxide, and distillation, deodorization, and decolorization are performed as needed. The raw material of these polyglycerol fatty acid esters, i.e., polyglycerol, is also called reactive polyglycerol, which is a mixture of polyglycerols with different polymerization degrees and a substance with a wide distribution of polymerization degrees. Regarding polyglycerol fatty acid esters, generally speaking, those with a polymerization degree of 4 or more are difficult to separate, so a mixture of polyglycerol fatty acid esters with various polymerization degrees is allowed. The polyglycerol of the polyglycerol fatty acid ester of the present invention can use one with an average polymerization degree of 2 to 40. The average polymerization degree of the polyglycerol part of the polyglycerol fatty acid ester is more preferably 2 to 12, and even more preferably 2 to 4.

[0058] As polyglycerol condensed ricinoleic acid ester, commercially available products can be used, and polyglycerol condensed ricinoleic acid ester manufactured by a known method can also be used. As commercially available products, for example, SYGLYSER CR-310, SYGLYSER CR-500, SYGLYSER CR-ED, SYGLYSER CRS-75 manufactured by Sakamoto Pharmaceutical Industry Co., Ltd., Sunsoft No. 818DG, Sunsoft 818R, Sunsoft 818SK, Sunsoft 818H manufactured by Taiyo Chemical Co., Ltd., and Poem PR-300, Poem PR-400 manufactured by Riken Vitamin Co., Ltd. can be appropriately used.

[0059] The HLB of the polyglycerol condensed ricinoleic acid ester is preferably 3 or less, and more preferably 1 to 2. The average degree of polymerization of the polyglycerol in the polyglycerol condensed ricinoleic acid ester is preferably 4 to 12, and more preferably 4 to 10.

[0060] Organic acid monoglyceride is an ester of fatty acid monoglyceride and organic acid. Commercial products can be used, and organic acid monoglyceride manufactured by existing known methods can also be used. There is no particular limitation on the organic acid constituting the organic acid monoglyceride, and citric acid, succinic acid, acetic acid, tartaric acid, butyric acid, etc. can be used appropriately. In particular, citric acid can be observed to have a high microwave heat-preventing effect, so it is preferred. In addition, as commercial products, for example, Sunsoft No. 621B, Sunsoft No. 623M, Sunsoft No. 681NU, Sunsoft No. 641D, etc. manufactured by Sun Chemical Co., Ltd. can be appropriately used.

[0061] Sucrose fatty acid esters having an HLB of 1 to 3 are obtained by esterifying sucrose and fatty acids. Commercially available products may be used, and sucrose fatty acid esters produced by conventionally known methods may be used. Commercially available products include, for example, Real Watergard Esters O-170 (HLB1), Real Watergard Esters P-170 (HLB1), Real Watergard Esters S-170 (HLB1), Real Watergard Esters S-170 (HLB1), and Real Watergard Esters S-170 (HLB1) manufactured by Mitsubishi Chemical Corporation. -270(HLB2), リョートーシュガーエステルS-370(HLB3), リョートーシュガーエステルB-370(HL B3), リョートーシュガーエステルER-290 (HLB2), リョートーシュガーエステルPOS-135 (HLB1), etc. The HLB of the sucrose fatty acid ester is more preferably 1 to 2.

[0062] Sorbitan fatty acid esters having an HLB of 2 to 8 are obtained by esterifying sorbitan with fatty acids. Commercial products may be used, and sorbitan fatty acid esters produced by conventionally known methods may also be used. As commercial products, for example, Riken Vitamin Co., Ltd.'s Richemaru L250A (HLB 7.4), Richemaru OV-250 (HLB 4.9), Richemaru OR-85 (HLB 3.0), and Poem O-80V (HLB 4.9) may be used appropriately. The HLB of the sorbitan fatty acid ester is more preferably 3 to 6, and even more preferably 4 to 5.

[0063] The emulsifier contained in the microwave burning inhibitor 2 of the present embodiment is preferably one or more selected from propylene glycol fatty acid esters and polyglycerol fatty acid esters having an HLB of 2 to 8.

[0064] <Other ingredients> In addition to the above-mentioned ingredients, the microwave heat-burning prevention agent 2 of the present embodiment can also use the raw materials usually deployed in the microwave heat-burning prevention agent. Specifically, for example, flavoring agents, coloring agents, spices, antioxidants, stabilizers, emulsifiers other than the above-mentioned can be used. Regarding the amount of these ingredients, as long as the effect of the present embodiment is not damaged, it can be set to any amount, for example, it can contain 10% by mass or less in the microwave heat-burning prevention agent 2, preferably contain 3% by mass or less, more preferably contain 0% by mass to 3% by mass, and further preferably contain 0% by mass to 1% by mass. In addition, water-soluble components can also be included in the microwave heat-burning prevention agent 2 in a solubilized state.

[0065] <Method for producing frozen starch-containing food for microwave heating> Regarding the manufacturing method of frozen starch-containing food for microwave heating of the present embodiment, after the heating cooking process of the starch-containing food, the process of applying 0.5 to 10 parts by mass of the above-mentioned microwave heat-preventing agent 2 relative to 100 parts by mass of the starch-containing food is carried out, and then a freezing process or a refrigeration process is carried out.

[0066] In this embodiment, the frozen starch-containing food for microwave heating includes frozen food and refrigerated / chilled food. The frozen food can be eaten after being thawed and / or heated in a microwave oven, and the refrigerated / chilled food can be eaten after being heated in a microwave oven. Examples of frozen starch-containing foods for microwave heating include noodles such as soba, udon, Chinese noodles, and spaghetti, rice such as rice, fried rice, curry rice, and rice bowls, and processed noodle products such as dumplings.

[0067] As the heating cooking process, boiling cooking, steaming cooking, frying cooking, deep-frying cooking, etc. can be cited. In order to give full play to the effect of the microwave heat burning prevention agent 2 of the present embodiment, it is necessary to have a sufficient concentration of microwave heat burning prevention agent 2 on the surface of starch-containing food, so although there is no problem with the amount of fat contained in the starch-containing food after the heating cooking process, it is preferred that the fat on the food surface is less. For example, the amount of fat on the surface of the starch-containing food after the heating cooking process is preferably less than 1% by mass of the starch-containing food, more preferably less than 0.5% by mass, and further preferably less than 0.2% by mass. In addition, it is preferred to boil cooking and steam cooking.

[0068] Regarding the process of applying the microwave heat-burn prevention agent 2 to the starch-containing food, for example, a method such as spraying the microwave heat-burn prevention agent 2 on the starch-containing food, or immersing the starch-containing food in the microwave heat-burn prevention agent 2, or mixing the starch-containing food and the microwave heat-burn prevention agent 2 can be used. Through this process, the microwave heat-burn prevention agent 2 is applied to the surface of the starch-containing food, so that the microwave heat-burn prevention effect of the present embodiment can be demonstrated. Regarding the coating amount of the microwave heat-burn prevention agent 2 to the starch-containing food, it is preferably applied in a manner of 0.5 to 7 parts by mass relative to 100 parts by mass of the starch-containing food, and more preferably in a manner of 0.8 to 3.0 parts by mass.

[0069] The microwave burn inhibitor 2 is as described in the above-mentioned [Microwave burn inhibitor 2]. In addition, the emulsifier contained in the microwave burn inhibitor 2 is preferably one or more selected from propylene glycol fatty acid esters and polyglycerol fatty acid esters with an HLB of 2 to 8.

[0070] The freezing process or the refrigeration process can use a conventionally known method. The freezing process is a process of cooling the starch-containing food to below 0°C, more preferably freezing it below -10°C, and further preferably freezing it below -15°C. In addition, the refrigeration process is a process of cooling the starch-containing food to 0°C to 10°C, more preferably cooling it to 0°C to 5°C. In order to fix the microwave heat-burning prevention agent 2 on the surface of the starch-containing food, the freezing process is preferred, and quick freezing is more preferably performed below -10°C. Example Example 1

[0071] Next, the present invention will be described in more detail with reference to Examples and Comparative Examples for the first embodiment and the second embodiment, but the present invention is not limited thereto. In addition, "%" hereinafter means mass % unless otherwise specified.

[0072] [Microwave Burn Prevention Agent 1: Reference Example 1-1, Comparative Example 1-2 to Comparative Example 1-5] The microwave burning inhibitor 1 was prepared according to the mixing ratios shown in Tables 1 to 3. The fats, emulsifiers, and thickening polysaccharides used were as follows. MCT (Medium chain triglyceride: manufactured by Nissin Oillio Group Co., Ltd.: fatty acid composition: caprylic acid 60%, capric acid 40%), Rapeseed oil (Refined canola oil, trade name "Nissin Canola Oil": manufactured by Nissin Oillio Group Ltd.) Diglyceryl monooleate (trade name "Poem DO-100V" manufactured by Riken Vitamin Co., Ltd.: HLB 7.3) Decaglycerol pentaoleate (trade name "Sunsoft Q-175S" manufactured by Taiyo Chemical Co., Ltd.: HLB7) Xanthan gum (trade name "Neosofut XR" manufactured by Taiyo Chemical Co., Ltd.) Guar gum (Unique Foods Co., Ltd. (Trade name: "VIDOGUM GHK175", Co., Ltd.)

[0073] Reference Example 1-1 uses water as a sample.

[0074] Comparative Examples 1-1 to 1-3 used substances mixed according to the ratios in Table 1 as samples.

[0075] Comparative Examples 1-4 mixed the oil components of the fat and the emulsifier according to the ratios shown in Table 1. Furthermore, the oil components were mixed with water to prepare an emulsion, thereby obtaining a sample.

[0076] Comparative Example 1-5 and Example 1-1 to Example 1-15 The oil component and the emulsifier were mixed in the proportions shown in Tables 1 to 3. Furthermore, after the thickening polysaccharide was dispersed in the oil component, it was mixed with water to form an emulsion, thereby obtaining a sample.

[0077] [Viscosity] The viscosity of each sample at 25° C. was measured 1 minute after the start of rotation using a Brookfield viscometer (BM type viscometer, trade name “VISCOMETER TVB-15” manufactured by Toki Sangyo Co., Ltd.).

[0078] [Microwave heating performance] (Udon noodles in the microwave) Commercially available frozen udon noodles (manufactured by Taibo Meike Co., Ltd.) were thawed with hot water for 1 minute, cooled with cold water, and water was drained. The samples were added and mixed to the obtained udon noodles according to the blending amounts shown in Tables 1 to 3, and then applied to the surface of the udon noodles. The application amount (parts by mass) of the sample relative to 100 parts by mass of the food and the total amount (parts by mass) of the fat, emulsifier, and thickening polysaccharide are shown in Tables 1 to 3.

[0079] 60 g of udon noodles with microwave burning prevention agent 1 attached thereto were placed in a container, rapidly frozen (-30° C.), and then stored in a freezer at -18° C. for 12 hours to prepare frozen udon noodles. In order to facilitate microwave burning, 60 g of frozen udon noodles were superheated in a microwave oven (600 W, 2 minutes) to obtain heated udon noodles.

[0080] (Breaking Strength) The breaking strength of the heated udon noodles was measured to evaluate the microwave burning. The breaking strength was measured using a Texture Analyzer (model "TA.XA Plus", manufactured by Stable Micro Systems Ltd) (the measurement conditions were set to: descent speed 1 mm / sec, clamp Blade Set, Strain (strain (ひずみ) stopped at 98%). The breaking strength obtained (the maximum strength when breaking to 98%) is measured) is shown in Tables 1 to 3. In addition, the higher the breaking strength value, the more severe the microwave burning is and the harder the udon noodles are. Breaking strength 2001g or more: × (unqualified) Breaking strength 1601g~2000g: ●(Qualified) Breaking strength 1201g~1600g: 0 (pass: good) Breaking strength 1200 or less: ◎ (Qualified: Excellent)

[0081] [Table 1]

[0082] [Table 2]

[0083] [Table 3]

[0084] Compared with Reference Example 1-1 and Comparative Examples 1-1 to 1-5, Examples 1-1 to 1-15 all have lower breaking strengths and all have microwave thermal burning inhibition effects.

[0085] [Microwave burn prevention agent 2] Microwave burn prevention agents 2 having the formulations shown in Tables 4 to 6 were prepared. Comparative Example 2-3, Example 2-1 to Example 2-15 Emulsifier and fat were heated and mixed (40° C. to 60° C.) to prepare microwave burn prevention agents 2. The fats and emulsifiers used were as follows. (grease) Rapeseed oil (refined canola oil, trade name "Nissin Canola Oil", manufactured by Nissin Oillio Group Co., Ltd.) (Emulsifier) PE (propylene glycol oleate, trade name "Li Kemal PO-100V", manufactured by Riken Vitamin Co., Ltd.: HLB 3.6) PGE1 (decaglycerol decaoleate, trade name "Sunsoft Q-1710S", manufactured by Taiyo Chemical Co., Ltd.: HLB3) PGE2 (Diglyceryl monooleate, trade name "Poem DO-100V", manufactured by Riken Vitamin Co., Ltd.: HLB 7.3) PGPR1 (pentaglycerol condensed ricinoleate, trade name "Sansofute No. 818R", manufactured by Taiyo Chemical Co., Ltd.: HLB 3 or less) PGPR2 (hexaglycerol condensed ricinoleate, trade name "SYGLYSTAR CR-500", manufactured by Sakamoto Pharmaceutical Co., Ltd.: HLB 3 or less) Organic acid MG (citric acid monoolein, trade name "Sansof No. 623M", manufactured by Taiyo Chemical Co., Ltd.: HLB7) SOE (Sorbitan oleate, trade name "Poem O-80V", manufactured by Riken Vitamin Co., Ltd.: HLB 4.9) SUE1 (sucrose stearate trade name "Left Stearate S-170" manufactured by Mitsubishi Chemical Corporation: HLB1) SUE2 (sucrose oleate trade name "Ryrotron O-170" manufactured by Mitsubishi Chemical Corporation: HLB1) SUE3 (sucrose palmitate trade name "Ryropalmitate P-170" manufactured by Mitsubishi Chemical Corporation: HLB1) SUE4 (sucrose palmitate trade name "Ryropalmitate S-1670" manufactured by Mitsubishi Chemical Corporation: HLB16)

[0086] [Microwave heating performance] (Noodles heated in microwave) Commercially available pasta (dried noodles: manufactured by Nissin Welna Co., Ltd.) was boiled in hot water for 7 minutes, cooled with cold water, and drained. To the obtained pasta, 2 parts by mass of the microwave heat-burn prevention agent 2 adjusted in the blending amount of Tables 4 to 6 was added to 100 parts by mass of the pasta and mixed (applied on the surface of the pasta). In addition, Reference Example 2-1 is an example of manufacturing without using the microwave heat-burn prevention agent 2.

[0087] 60 g of pasta with microwave burn prevention agent 2 attached was placed in a container, quickly frozen (-30°C), and then stored in a freezer at -18°C for 12 hours to prepare frozen pasta. In order to facilitate microwave burning, 60 g of frozen pasta was superheated in a microwave oven (600 W, 2 minutes) to obtain thawed pasta.

[0088] (Breaking Strength) The breaking strength of the heated pasta was measured to evaluate microwave burning. The breaking strength was measured using a Texture Analyzer (model "TA.XA Plus", manufactured by Stable Micro Systems Ltd) (the measurement conditions were set to: descent speed 1 mm / sec, clamp Blade Set, Strain (strain (ひずみ) stopped at 98%). The obtained breaking strength (the maximum strength when breaking to 98%) is measured) is shown in Tables 4 to 6. In addition, the higher the breaking strength value, the more severe the microwave burn is and the harder the pasta is. Breaking strength 2801g or more: × (unqualified) Breaking strength 2601g~2800g: ●(Qualified) Breaking strength 2101g~2600g: 0 (pass: good) Breaking strength 2100 or less: ◎ (Qualified: Excellent)

[0089] [Table 4]

[0090] [Table 5]

[0091] [Table 6]

[0092] Compared with Reference Example 2-1 and Comparative Example 2-1 to Comparative Example 2-3, Examples 2-1 to 2-15 all have lower breaking strengths and all have the effect of suppressing microwave scorching.

Claims

1. A microwave burn prevention agent, the microwave burn prevention agent is a microwave burn prevention agent used to prevent microwave burns of food caused by heating in a microwave oven, wherein: The microwave heat-preventing agent contains an oily component and a thickening polysaccharide, wherein the oily component contains fat and an emulsifier. The microwave burning inhibitor is used as an emulsion having a viscosity of 100 mPa·s to 13500 mPa·s (25° C.), or an emulsion having a viscosity of 100 mPa·s to 13500 mPa·s (25° C.) after adding water.

2. The microwave burn prevention agent according to claim 1, wherein The oily component contains 20% to 80% by mass of oil and 10% to 80% by mass of emulsifier. The emulsifier has an HLB value of 3 to 10.

3. The microwave heat-preventing agent according to claim 1, wherein: The oil contains 30% by mass or more of straight-chain saturated fatty acids having 8 to 10 carbon atoms in the constituent fatty acids of the oil. The emulsifier is one or more emulsifiers selected from glycerol mono-fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, organic acid mono-glycerides, sorbitan fatty acid esters, sucrose fatty acid esters, polysorbates, propylene glycol fatty acid esters, and lecithin. The thickening polysaccharide is one or more selected from xanthan gum and galactomannan.

4. The microwave heat-preventing agent according to claim 1, wherein: The mass ratio of the oil component to the thickening polysaccharide in the microwave heat-preventing agent is oil component: thickening polysaccharide = 300:1~3:

1. and / or the thickening polysaccharide in the emulsion is 0.01% to 2.5% by mass, And / or in the emulsifier in the oil component, 60% by mass or more of the constituent fatty acids of the emulsifier are unsaturated fatty acids.

5. The microwave heat-preventing agent according to claim 1, wherein: The food is frozen food.

6. A method for preventing food from being burned by microwaves, the method being a method for preventing food from being burned by microwaves, wherein: An emulsion having a viscosity of 100 mPa·s to 13500 mPa·s (25°C) is applied to the surface of food before heating in a microwave oven. The emulsion is the microwave burn prevention agent according to any one of claims 1 to 5, or an emulsion obtained by adding water to the microwave burn prevention agent. The total amount of fat, emulsifier, and thickening polysaccharide in the emulsion is 0.08 to 3 parts by mass based on 100 parts by mass of the food.

7. A method for producing frozen food, the method being a method for producing frozen food to be eaten after being heated in a microwave oven, wherein: The method comprises: A process of applying an emulsion having a viscosity of 100 mPa·s to 13500 mPa·s (25°C) to the surface of food before heating in a microwave oven. The process of subsequently freezing the food; The emulsion is the microwave burn prevention agent according to any one of claims 1 to 5, or an emulsion obtained by adding water to the microwave burn prevention agent. The total amount of fat, emulsifier, and thickening polysaccharide in the emulsion is 0.08 to 3 parts by mass based on 100 parts by mass of the food.

8. A microwave burn preventer, the microwave burn preventer is used to prevent microwave burn of starch-containing food caused by heating in a microwave oven, wherein: The microwave heat-preventing agent is applied to the starch-containing food between the heating cooking process and the freezing process or the refrigeration process of the starch-containing food. The microwave heat-preventing agent contains 70% to 99.9% by mass of fat and 0.1% to 30% by mass of emulsifier. The emulsifier is one or more selected from propylene glycol fatty acid esters, polyglycerol fatty acid esters with an HLB of 2 to 8, polyglycerol condensed ricinoleic acid esters, organic acid monoglycerides, sucrose fatty acid esters with an HLB of 1 to 3, and sorbitan fatty acid esters with an HLB of 2 to 8.

9. The microwave heat-preventing agent according to claim 8, wherein: The emulsifier is one or more selected from propylene glycol fatty acid esters and polyglycerol fatty acid esters with an HLB of 2 to 8.

10. A method for producing a starch-containing food for microwave heating, wherein: After the starch-containing food is heated and cooked, 0.5 to 10 parts by mass of the microwave burning inhibitor according to claim 8 is applied to 100 parts by mass of the starch-containing food, followed by a freezing or refrigeration step.

11. The method for producing starch-containing food for microwave heating according to claim 10, wherein: The emulsifier contained in the microwave burning inhibitor is one or more selected from propylene glycol fatty acid esters and polyglycerol fatty acid esters with an HLB of 2 to 8.

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