Vegetable for microwave cooking, food product for microwave cooking, and production method thereof

Abstract

To provide a vegetable for microwave cooking to be used for preparing a food product including cooked vegetable having an appearance and a flavor as a fried vegetable has, by not being subjected to a cooking step but to microwave cooking, and a food product for microwave cooking including the same.SOLUTION: A production method of a vegetable for microwave cooking to be cooked by a microwave includes a step of coating with an oil composition a non-cooked vegetable or a cooked vegetable fried or cooked by cooking means other than frying, where the oil composition includes edible oil and lecithin and / or polyglycerol-condensed ricinoleic acid ester, when the lecithin is included, the lecithin is contained 0.3-15 pts.mass to 100 pts.mass of the edible oil, and when the polyglycerol-condensed ricinoleic acid ester is included, the polyglycerol-condensed ricinoleic acid ester is contained 0.01-3 pts.mass to 100 pts.mass of the edible oil. And the production method of a vegetable for microwave cooking to be cooked by a microwave includes: a step of preparing a vegetable for microwave cooking by the disclosed production method; and a step of storing in a container a food material including the vegetable for microwave cooking.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a microwave heating cooking vegetable used for manufacturing a food (referred to as "food containing cooked vegetables" in the present invention) containing cooked vegetables that can obtain the appearance and flavor similar to stir-fried vegetables by heating and cooking in a microwave oven without going through a stir-frying cooking process, a microwave heating cooking food containing the same, and a manufacturing method thereof.

Background Art

[0002] Generally, when stir-frying vegetables, oil is spread on a frying pan or a griddle, appropriately cut vegetables are put in, and they are heated and cooked at a high temperature while entangling the vegetables and the oil. Thereby, the vegetables are given an appearance with a unique gloss and a flavorful and savory taste.

[0003] Since stir-frying cooking has problems such as oil splashing and sticking to the frying pan, it may be avoided in households. Therefore, for example, in Non-Patent Document 1, a recipe for a food containing cooked vegetables with a stir-fried vegetable flavor is disclosed, in which cut vegetables and salad oil are put in a heat-resistant container, heated in a microwave oven, and seasonings are added and mixed.

Prior Art Documents

Non-Patent Documents

[0004]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the conventional method cannot impart the appearance with a unique gloss and the flavorful and savory taste similar to stir-fried vegetables.

[0006] Accordingly, an object of the present invention is to provide a microwave heating cooking vegetable for use in the production of a food product containing a heat-cooked vegetable having an appearance and flavor similar to those of stir-fried vegetables, a food product for microwave heating cooking containing the same, and a method for producing such a heat-cooked vegetable-containing food product, by heating and cooking with a microwave oven without going through a stir-frying cooking process.

Means for Solving the Problems

[0007] As a result of various studies on the types and blending amounts of additives in the oil and fat composition to be attached to vegetables, the present inventors have found that the above problems can be solved by using an oil and fat composition containing a predetermined emulsifier in an appropriate content.

[0008] That is, the above object is achieved by a method for producing a vegetable for microwave heating cooking, which is heated and cooked in a microwave oven, and includes a step of attaching an oil and fat composition to an unheated vegetable or a vegetable heated by a heating means other than stir-frying cooking and deep-frying cooking, wherein the oil and fat composition contains edible oil and fat, and lecithin and / or polyglycerol condensed ricinoleic acid ester, and when containing lecithin, the content of lecithin is 0.3 to 15 parts by mass with respect to 100 parts by mass of the edible oil and fat, and when containing polyglycerol condensed ricinoleic acid ester, the content of polyglycerol condensed ricinoleic acid ester is 0.01 to 3 parts by mass with respect to 100 parts by mass of the edible oil and fat. Further, the above object is achieved by a method for producing a food product for microwave heating cooking, which is heated and cooked in a microwave oven, and includes a step of preparing a vegetable for microwave heating cooking by the production method of the present invention, and a step of accommodating a food material containing the vegetable for microwave heating cooking in a container.

Effects of the Invention

[0009] According to the present invention, by heat-cooking with a microwave oven without going through a stir-frying cooking process, a microwave oven heating-cooking vegetable used for manufacturing a heat-cooked vegetable-containing food that can obtain an appearance and flavor similar to stir-fried vegetables, and a food for microwave oven heating-cooking containing the same can be provided. Therefore, a heat-cooked vegetable-containing food can be easily manufactured and eaten in a store or at home.

Embodiments for Carrying Out the Invention

[0010] [Method for Manufacturing Vegetables for Microwave Oven Heating-Cooking] The method for producing vegetables for microwave cooking according to the present invention is a method for producing vegetables for microwave cooking that are cooked by microwave heating, and includes a step of attaching an oil and fat composition to unheated vegetables or vegetables heated by heating means other than stir-frying and deep-frying. The oil and fat composition includes edible oil and fat, as well as lecithin and / or polyglycerin condensed ricinoleic acid ester. When the lecithin is included, the content of the lecithin is 0.3 to 15 parts by mass with respect to 100 parts by mass of the edible oil and fat. When the polyglycerin condensed ricinoleic acid ester is included, the content of the polyglycerin condensed ricinoleic acid ester is 0.01 to 3 parts by mass with respect to 100 parts by mass of the edible oil and fat. The vegetables for microwave cooking obtained by the above production method have the above-mentioned oil and fat composition attached to unheated vegetables or vegetables heated by heating means other than stir-frying and deep-frying (that is, they have an oil and fat composition layer made of the above-mentioned oil and fat composition on at least a part of the surface). Therefore, even when cooked by microwave heating without going through a stir-frying process, cooked vegetables having an appearance and flavor similar to stir-fried vegetables can be obtained. As shown in the examples described later, when the content of the lecithin and / or the polyglycerin condensed ricinoleic acid ester is outside a predetermined range, a shiny and firm appearance and / or a fragrant flavor similar to stir-fried vegetables cannot be obtained for the cooked vegetables as described above. When the lecithin is included, the content of the lecithin is preferably 0.5 to 12% by mass, more preferably 1 to 9% by mass, and even more preferably 1.5 to 8% by mass with respect to 100 parts by mass of the edible oil and fat. When the polyglycerin condensed ricinoleic acid ester is included, the content of the polyglycerin condensed ricinoleic acid ester is preferably 0.05 to 2 parts by mass, more preferably 0.08 to 1.5 parts by mass, and even more preferably 0.1 to 1 part by mass with respect to 100 parts by mass of the edible oil and fat. Also, it is preferable to include both lecithin and polyglycerin condensed ricinoleic acid ester rather than including either one of lecithin and polyglycerin condensed ricinoleic acid ester.

[0011] In the present invention, the edible oil used is not particularly limited. For example, vegetable oils such as corn oil, rice oil, rapeseed oil (including canola oil), soybean oil, sunflower oil, safflower oil, cottonseed oil, avocado oil, olive oil, sesame oil, coconut oil, groundnut oil, palm oil, palm kernel oil, palm oil, cocoa butter, algal oil, etc., animal fats such as beef tallow, lard, fish oil, whale oil, etc. may be mentioned. The vegetable oil may be extracted from a plant with improved varieties. For example, in the case of rapeseed oil, sunflower oil, safflower oil, soybean oil, etc., an oil obtained from a high-oleic type variety with an increased oleic acid content can be used. Further, processed oils and fats obtained by subjecting these to processing treatments such as fractionation, hydrogenation, transesterification, synthesis, etc., and mixed oils and fats obtained by combining two or more of these oils and fats can be used. In the present invention, the edible oil preferably has fluidity at room temperature. It is preferable that the content of corn oil and / or rice oil in the edible oil is 5% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more, even more preferably 25% by mass or more, and it can also be 40% by mass or more, 45% by mass or more.

[0012] In the present invention, "lecithin" means the lecithin described in the Food Additive Codex. That is, it is obtained from oilseed or animal raw materials and is defined as having phospholipids as its main component. The phospholipids in lecithin are phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidic acid, lysophosphatidylcholine, etc. Generally, lecithin is classified according to the production method, etc., into crude lecithin obtained from oil sludge generated during vegetable oil refining, purified lecithin obtained by removing impurities such as neutral lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments from crude lecithin by conventional methods, fractionated lecithin with a specific phospholipid concentration changed, enzymatically decomposed lecithin obtained by enzymatic decomposition treatment, etc. In the present invention, the raw material of lecithin may be any of oilseed raw materials such as soybean, rapeseed, sunflower, rice, cottonseed, corn, peanut, palm, sesame, safflower, perilla, and flaxseed, and animal raw materials such as egg yolk, and may be any of crude lecithin, purified lecithin, fractionated lecithin, enzymatically treated lecithin, etc. Crude lecithin obtained from oil sludge generated during vegetable oil refining is preferable in terms of effectiveness and cost. Crude lecithin is also referred to as crude lecithin or paste-like lecithin. In the present invention, the crude lecithin is preferably crude lecithin derived from one or more plant raw materials selected from the group consisting of soybean, sunflower, and rice, and more preferably crude lecithin derived from soybean. Commercially available crude lecithin can be appropriately used. For example, in the case of crude lecithin derived from soybean, examples include Showa M Lecithin (Showa Sangyo), SLP-Paste (Tsujimoto Oil), and in the case of crude lecithin derived from sunflower, SLP-Paste SF (Tsujimoto Oil), etc. Further, in the present invention, "polyglycerol condensed ricinoleate" is a compound in which condensed ricinoleic acid and polyglycerol are ester-bonded and is a type of emulsifier.

[0013] In the present invention, as long as the effects of the present invention are not impaired, the oil and fat composition may contain, if necessary, natural flavors, synthetic flavors, pigments, flavoring agents, emulsifiers other than lecithin and polyglycerol condensed ricinoleic acid esters, tocopherol, ascorbic acid fatty acid esters, silicone and other materials. The oil and fat composition can be produced by mixing the above-mentioned materials in a predetermined formulation by a conventional method.

[0014] In the method for producing vegetables for microwave cooking according to the present invention, the step of attaching the oil and fat composition to unheated vegetables or vegetables heated by heating means other than stir-frying and deep-frying is not particularly limited and can be carried out by a conventional method. For example, vegetables such as cabbage, bean sprouts, carrots, onions, and bell peppers are cut into appropriate sizes and then heated without heating or by heating means other than stir-frying and deep-frying (for example, boiling, steaming, microwave cooking, etc.). After that, an appropriate amount of the oil and fat composition may be sprinkled, showered, or stirred and entangled while adding the oil and fat composition, or immersed in the oil and fat composition, and the excess oil and fat composition may be separated and removed with a wire mesh or the like. The amount of the oil and fat composition attached to the vegetables is not particularly limited and can be appropriately selected according to the type of vegetables, cutting method, etc. For example, with respect to 100 parts by mass of unheated vegetables or vegetables heated by heating means other than stir-frying and deep-frying, 0.5 to 50 parts by mass is preferable, 1 to 40 parts by mass is more preferable, 2 to 30 parts by mass is further preferable, and 3 to 20 parts by mass is even more preferable. After attaching the oil and fat composition, for example, superheated steam treatment or the like may be performed for the purpose of sterilization or the like.

[0015] Incidentally, as can be understood from the above description, the present invention relates to vegetables for microwave cooking that are cooked by microwave heating, wherein the vegetables for microwave cooking have an oil and fat composition layer on at least a part of the surface, the vegetables are vegetables that are unheated or heated by heating means other than stir-frying and deep-frying, the oil and fat composition layer contains edible oil, and lecithin and / or polyglycerol condensed ricinoleic acid ester, and when containing the lecithin, the content of the lecithin is 0.3 to 15 parts by mass with respect to 100 parts by mass of the edible oil, and when containing the polyglycerol condensed ricinoleic acid ester, the content of the polyglycerol condensed ricinoleic acid ester is 0.01 to 3 parts by mass with respect to 100 parts by mass of the edible oil. A preferred embodiment of the vegetables for microwave cooking of the present invention is the same as the preferred embodiment of the method for producing vegetables for microwave cooking of the present invention.

[0016] [Method for Producing Food for Microwave Cooking] The method for producing food for microwave cooking of the present invention is a method for producing food for microwave cooking that is cooked by microwave heating, and includes a step of preparing vegetables for microwave cooking by the production method of the present invention, and a step of accommodating a food material containing the vegetables for microwave cooking in a container. Since the food for microwave cooking obtained by the above production method contains the above-mentioned vegetables for microwave cooking, by microwave heating, a cooked food containing cooked vegetables having an appearance and flavor similar to stir-fried vegetables can be easily cooked without going through a stir-frying step. The food material to be accommodated in the container together with the vegetables for microwave cooking is not particularly limited, and examples thereof include mushrooms, seaweeds, livestock meats, seafoods, noodles, cooked rices, bakery products, sauces, soups, seasonings, and the like. The food material may be in an uncooked state or a cooked state, and for example, an oil and fat composition or the like used in the method for producing vegetables for microwave cooking may be attached thereto. Further, as long as the effects of the present invention are not impaired, vegetables other than the vegetables for microwave cooking may be included.

[0017] In the method for manufacturing a food for microwave heating cooking according to the present invention, the step of accommodating a food material including the vegetable for microwave heating cooking in a container is not particularly limited and can be appropriately carried out according to a desired food for microwave heating cooking. For example, for each container, so that it can be subjected to microwave heating cooking, in a microwave-compatible plastic bag, plastic case, etc., the vegetable for microwave heating cooking for one serving and other food materials, seasonings, etc. may be accommodated together or separately, or divided into small portions in another heat-resistant container, etc. and then accommodated in a plastic bag or plastic case not compatible with microwave in order to be subjected to microwave heating cooking, and the vegetables for microwave heating cooking for a plurality of servings may be accommodated. After being accommodated in a container, for example, superheated steam treatment or the like may be carried out for the purpose of sterilization or the like. As the food for microwave heating cooking, any kind of food may be used as long as it includes the vegetable for microwave heating cooking. For example, bowls such as Chinese rice bowls, noodles such as tantanmen, ramen, yakisoba, tsukemen, etc., side dish sets including stir-fried vegetables, bento boxes, etc. may be mentioned.

[0018] Note that, as can be understood from the above description, the present invention is also related to a food for microwave heating cooking including the vegetable for microwave heating cooking according to the present invention. The method for manufacturing a food for microwave heating cooking according to the present invention and the preferred embodiments of the food for microwave heating cooking according to the present invention are the same as the preferred embodiments of the method for manufacturing the vegetable for microwave heating cooking according to the present invention.

[0019] [Method for manufacturing a food containing heat-cooked vegetables] The method for producing a cooked vegetable-containing food of the present invention comprises a step of preparing vegetables for microwave cooking by attaching an oil and fat composition to unheated vegetables or vegetables heated by heating means other than stir-frying and deep-frying; and a step of cooking a food material containing the vegetables for microwave cooking in a microwave oven. The oil and fat composition contains edible oil and fat, and lecithin and / or polyglycerin condensed ricinoleic acid ester. When containing lecithin, the content of lecithin is 0.3 to 15 parts by mass with respect to 100 parts by mass of the edible oil and fat. When containing polyglycerin condensed ricinoleic acid ester, the content of polyglycerin condensed ricinoleic acid ester is 0.01 to 3 parts by mass with respect to 100 parts by mass of the edible oil and fat. The cooked vegetable-containing food obtained by the above production method contains the above-mentioned vegetables for microwave cooking. Therefore, by microwave cooking, a cooked vegetable-containing food containing cooked vegetables having the appearance and flavor of stir-fried vegetables can be obtained without going through a stir-frying process. The method for producing a cooked vegetable-containing food of the present invention can be easily carried out in stores and at home by using the vegetables for microwave cooking obtained by the method for producing vegetables for microwave cooking of the present invention and / or the food for microwave cooking obtained by the method for producing food for microwave cooking of the present invention. A preferred embodiment of the method for producing a cooked vegetable-containing food for microwave cooking of the present invention is the same as the preferred embodiment of the method for producing vegetables for microwave cooking of the present invention.

Example

[0020] Hereinafter, the present invention will be described in detail with reference to examples. 1. Preparation of oil and fat composition The edible oil and fat having the formulations described in Tables 1 to 3 were heated to 75°C, and each emulsifier was added in the parts by mass described in Tables 1 to 3 with respect to 100 parts by mass of each edible oil and fat, and mixed with a mixer to prepare each oil and fat composition. Note that the edible oil and fat used were corn oil, rice oil, canola oil, and soybean oil (all from Showa Sangyo). Also, as lecithin, crude lecithin (soybean-derived) (Showa M Lecithin; Showa Sangyo), refined lecithin (soybean-derived) (SLP-White; Tsujikawa Oil), and enzymatically decomposed lecithin (soybean-derived) (SLP-White Lys; Tsujikawa Oil) were used. 2. Preparation of Vegetables for Microwave Cooking 1. The prepared vegetable for microwave cooking was prepared using each of the fat compositions. Specifically, in Example 1, Examples 5 to 33, and Comparative Examples 2 to 6, 7 g of each fat composition was added to 100 g of unheated shredded cabbage and mixed. In Example 2, 100 g of unheated shredded cabbage was boiled in boiling water for 1 minute, the water was drained, and then 7 g of the fat composition was added and mixed. In Example 3, 100 g of unheated shredded cabbage was steamed in a steamer for 2 minutes, and 7 g of the fat composition was added and mixed. In Example 4, 7 g of the fat composition was mixed with 100 g of unheated shredded cabbage and treated with superheated steam at 200 °C for 2 minutes. In Comparative Example 1, 7 g of canola oil was added to 100 g of unheated shredded cabbage and mixed, then stir-fried in a frying pan heated to 200 °C for 2 minutes, and 7 g of the fat composition was added and mixed. The vegetables for microwave cooking in each example and comparative example were stored in a plastic container with a lid that can be heated in a microwave. Each of the obtained vegetables for microwave cooking was stored at 10 °C for 1 day. 3. Evaluation of Vegetables for Microwave Cooking 2. The vegetables for microwave cooking in each example and comparative example prepared in 2. were heated in a microwave (1500 W, 30 seconds), and the appearance and flavor were evaluated according to the following evaluation criteria. Each evaluation result represents the average score of 10 trained professional panelists. Control 1 is 100 g of unheated shredded cabbage mixed with 7 g of canola oil and stir-fried in a frying pan heated to 200 °C for 2 minutes, and Control 2 is 100 g of unheated shredded cabbage heated directly in a microwave (1500 W, 30 seconds). (i) Appearance 5: Very shiny and firm, very good (equivalent to Control 1) 4: Shiny and firm, good 3: Slightly shiny and firm, slightly good 2: Almost no shine or firmness, slightly bad 1: No shine or firmness at all, bad (equivalent to Control 2) (ii) Flavor 5: A very pleasant aroma and richness are felt, extremely good (equivalent to Control 1) 4: A pleasant aroma and richness are felt, good 3: A slight pleasant aroma and richness are felt, slightly good 2: A pleasant aroma and richness are hardly felt, slightly bad 1: A pleasant aroma and richness are not felt at all, bad (equivalent to Control 2) The results of the sensory evaluation are shown in Tables 1 to 3.

[0021]

Table 1

[0022]

Table 2

[0023]

Table 3

[0024] As shown in Tables 1 to 3, it includes a step of attaching an oil and fat composition to unheated vegetables, or vegetables heated by boiling or steaming, wherein the oil and fat composition contains edible oil, as well as lecithin and / or polyglycerol condensed ricinoleic acid ester. When containing lecithin, the content of the lecithin is 0.7 to 12 parts by mass with respect to 100 parts by mass of the edible oil. When containing polyglycerol condensed ricinoleic acid ester, the content of the polyglycerol condensed ricinoleic acid ester is 0.05 to 2 parts by mass with respect to 100 parts by mass of the edible oil. The vegetables for microwave cooking of Examples 1 to 33 obtained by the manufacturing method of vegetables for microwave cooking can obtain a good appearance and flavor like stir-fried vegetables (Control 1) by heating and cooking in a microwave oven without going through a stir-frying process. On the other hand, in Comparative Example 1 where a similar oil and fat composition was attached to stir-fried vegetables, although the flavor was good when heated in a microwave oven, the appearance was inferior. Also, in Comparative Example 2 where the content of lecithin contained in the oil and fat composition was 0.1 part by mass with respect to 100 parts by mass of the edible oil, the evaluations of appearance and flavor were low. From Example 5 where the content was 0.7 part by mass, better evaluations were obtained as the content increased, but in Comparative Example 3 where the content was 20 parts by mass, the evaluation of flavor was low. Regarding the content of polyglycerol condensed ricinoleic acid ester contained in the oil and fat composition, better evaluations were obtained as the content increased starting from Example 13 where the content was 0.05 part by mass, but in Comparative Example 4 where the content was 5 parts by mass, the evaluation of flavor was low. In Comparative Example 5 using polyglycerol fatty acid ester as the emulsifier contained in the oil and fat composition and Comparative Example 6 using sucrose fatty acid ester, the evaluations of appearance and flavor were low, suggesting that the above effects cannot be obtained with other emulsifiers. Regarding the edible oil used in the oil and fat composition, compared with Examples 22 and 23 that do not contain corn oil and rice bran oil, Examples 24 to 33 containing a total of 10% by mass or more of corn oil and / or rice bran oil in the edible oil had higher flavor evaluations, suggesting that it is preferable to contain a total of 10% by mass or more of corn oil and / or rice bran oil in the edible oil.

[0025] [Examples 34, 35] Heated and cooked vegetables were produced based on the methods of Examples 1 to 4, except that the vegetables used were changed to 100 g of bean sprouts (Example 34) or 100 g of shredded carrots (Example 35). As a result, heated and cooked vegetables with good appearance and flavor were obtained. [Examples 36, 37] Also, heated and cooked vegetables were produced based on the methods of Examples 1 to 4, except that the amount of the oil and fat composition used was changed to 1 g (Example 36) or 15 g (Example 37) per 100 g of shredded cabbage. As a result, heated and cooked vegetables with good appearance and flavor were obtained.

[0026] From the above results, in the method for producing vegetables for microwave heating and cooking, a step of attaching an oil and fat composition to unheated vegetables or vegetables heated by heating means other than stir-frying and deep-frying is included, the oil and fat composition contains edible oil, and lecithin, and / or polyglycerol condensed ricinoleic acid ester, and when the lecithin is included, the content of the lecithin is 0.3 to 15 parts by mass with respect to 100 parts by mass of the edible oil, and when the polyglycerol condensed ricinoleic acid ester is included, the content of the polyglycerol condensed ricinoleic acid ester is 0.01 to 3 parts by mass with respect to 100 parts by mass of the edible oil. By using the production method, it was suggested that vegetables for microwave heating and cooking having an appearance and flavor like stir-fried vegetables can be obtained by heating and cooking in a microwave without going through a stir-frying step.

[0027] 4. Preparation of a food for microwave heating and cooking containing vegetables for microwave heating and cooking 7 g of the oil and fat composition of Example 1 prepared in 1. was mixed with 100 g of unheated shredded cabbage to prepare vegetables for microwave heating and cooking. 150 g of steamed Chinese noodles were placed in a plastic container with a lid that can be heated in a microwave, and the vegetables for microwave heating and cooking were further placed on top and contained, and treated with superheated steam at 200 °C for 2 minutes to prepare a food for microwave heating and cooking. The obtained food for microwave heating and cooking was stored at 10 °C for 1 day.

[0028] 5. Evaluation of Food for Microwave Cooking Containing Vegetables for Microwave Cooking The food for microwave cooking prepared in 4. was cooked by microwave (1500 W, 60 seconds). After cooking, it was put into separately cooked Chinese soup to produce ramen. When the appearance and flavor were evaluated, it was possible to produce good ramen with a glossy and firm texture in the vegetables, a good appearance, and a fragrant and flavorful taste.

[0029] Note that the present invention is not limited to the configurations and examples of the above embodiments, and various modifications are possible within the scope of the gist of the invention.

Industrial Applicability

[0030] According to the present invention, by cooking with a microwave without going through a stir-frying process, it is possible to provide vegetables for microwave cooking used for producing a cooked food containing heated vegetables having an appearance and flavor similar to stir-fried vegetables, and a food for microwave cooking containing the same. Therefore, it is possible to easily produce and eat a cooked food containing heated vegetables in a store or at home. In addition, when using unheated vegetables, by being able to cook with a single microwave heating before eating in combination with an oil and fat composition, the energy required until eating can be reduced.

Claims

1. A method for producing vegetables for microwave cooking, which are cooked by microwave heating, comprising: a step of attaching an oil and fat composition to unheated vegetables or vegetables heated by heating means other than frying and deep-frying; wherein the oil and fat composition contains edible oil, and lecithin and / or polyglycerin condensed ricinoleic acid ester; when the lecithin is contained, the content of the lecithin is 0.3 to 15 parts by mass with respect to 100 parts by mass of the edible oil; when the polyglycerin condensed ricinoleic acid ester is contained, the content of the polyglycerin condensed ricinoleic acid ester is 0.01 to 3 parts by mass with respect to 100 parts by mass of the edible oil, and a method for producing vegetables for microwave cooking is characterized in that.

2. The method for producing vegetables for microwave cooking according to claim 1, wherein the edible oil contains a total of 10% by mass or more of corn oil and / or rice oil.

3. A method for producing a food for microwave cooking, which is cooked by microwave heating, comprising: a step of preparing vegetables for microwave cooking by the production method according to claim 1, and a step of accommodating a food material containing the vegetables for microwave cooking in a container, and a method for producing a food for microwave cooking.

4. Vegetables for microwave cooking, which are cooked by microwave heating, wherein: the vegetables for microwave cooking have an oil and fat composition layer on at least a part of the surface; the vegetables are unheated or vegetables heated by heating means other than frying and deep-frying; the oil and fat composition layer contains edible oil, and lecithin and / or polyglycerin condensed ricinoleic acid ester; when the lecithin is contained, the content of the lecithin is 0.3 to 15 parts by mass with respect to 100 parts by mass of the edible oil; when the polyglycerin condensed ricinoleic acid ester is contained, the content of the polyglycerin condensed ricinoleic acid ester is 0.01 to 3 parts by mass with respect to 100 parts by mass of the edible oil, and is composed of an oil and fat composition, and is characterized in that vegetables for microwave cooking.

5. A food for microwave cooking, comprising the vegetables for microwave cooking according to claim 4.

6. A step of attaching an oil and fat composition to unheated vegetables or vegetables heated by heating means other than frying and deep-frying to prepare vegetables for microwave cooking, a step of cooking a food material containing the vegetables for microwave cooking by microwave heating, The fat and oil composition contains edible oil and fat, and lecithin and / or polyglycerol condensed ricinoleic acid ester, when the lecithin is contained, the content of the lecithin is 0.3 to 15 parts by mass with respect to 100 parts by mass of the edible oil and fat, when the polyglycerol condensed ricinoleic acid ester is contained, the content of the polyglycerol condensed ricinoleic acid ester is 0.01 to 3 parts by mass with respect to 100 parts by mass of the edible oil and fat, and a method for producing a food containing cooked vegetables is characterized by this.

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