Microwave-safety agent for frozen foods and method for preventing quality deterioration of frozen foods due to microwave heating using the same.

Abstract

To provide a microwave-safety agent for frozen foods that can maintain a good texture even after thawing by microwave heating, and a method for preventing quality deterioration of frozen foods due to microwave heating using the same. [Solution] The microwave-safety agent for frozen foods of the present invention contains a salt of a Group 2 element and a water excretion promoting component. Here, the salt of a Group 2 element is at least one selected from the group consisting of magnesium salts and calcium salts, and the water excretion promoting component is at least one selected from the group consisting of polysaccharides, peptides, and proteins. According to the present invention, frozen foods with enhanced microwave-safety can be easily manufactured. Furthermore, since it enables longer-term frozen storage of food, it can contribute to improving the manufacturing efficiency of frozen foods associated with mass production, and to consolidating manufacturing bases to enable long-distance transportation.

Description

Technical Field

[0001] The present invention relates to a range-up resistance imparting agent for frozen foods and a method for preventing quality deterioration of frozen foods by range-up using the same.

Background Art

[0002] With the innovation of food freezing technology, there is a movement to greatly expand the types and distribution of frozen foods. Nowadays, foods cooked in food factories or stores are rapidly frozen on the spot, transported while frozen, and sold to consumers. Consumers who have purchased this thaw the frozen food by heating and thawing using the microwave of a microwave oven or by natural thawing through placement at room temperature when eating.

[0003] Here, heating using the microwave of a microwave oven is also called "range-up". Thawing of frozen foods by range-up is useful in that it can be performed in a shorter time compared to natural thawing.

[0004] However, it has been pointed out that in thawing of frozen foods by range-up, problems such as the texture of the thawed food being easily lost occur.

[0005] On the other hand, as a technique for preventing deterioration of texture during storage in frozen foods and maintaining the texture even when heated and thawed after freezing, distribution, and storage, a frying batter mix containing at least one of acid-treated starch, heat-moisture-treated starch, and cross-linked pre-gelatinized starch with respect to wheat flour has been proposed (Patent Document 1). However, even in frozen foods using such a frying batter mix, the resistance to range-up is not satisfactory, and further technological development is desired.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

[0007] The present invention aims to solve the above-mentioned problems, and its objective is to provide a microwave-safe agent for frozen foods that can provide a good texture even after thawing by microwave heating, and a method for preventing quality deterioration of frozen foods due to microwave heating using the same. [Means for solving the problem]

[0008] This invention contains a salt of a Group 2 element and a water excretion promoting component. The salt of the group 2 element is at least one selected from the group consisting of magnesium salts and calcium salts. The water excretion promoting component is at least one selected from the group consisting of polysaccharides, peptides, and proteins, and is a microwave-safe agent for frozen foods.

[0009] In one embodiment, the salt of the Group 2 element is a carbonate.

[0010] In one embodiment, the peptides are derived from grains, and the proteins are derived from grains.

[0011] In one embodiment, the polysaccharide is at least one selected from the group consisting of thickeners and starch hydrolysates.

[0012] The present invention also provides a method for preventing the deterioration of quality of frozen foods due to microwave heating, A process of obtaining frozen food by treating the surface of a food material with the above-mentioned microwave-safety agent for frozen foods, and The process of storing the frozen food under freezing conditions, This method includes [something]. [Effects of the Invention]

[0013] According to the present invention, frozen foods with enhanced microwave resistance can be easily manufactured. Furthermore, since it enables longer-term frozen storage of food, it can contribute to improving the efficiency of frozen food production in mass production and to consolidating manufacturing bases to enable long-distance transportation. [Modes for carrying out the invention]

[0014] (Microwave-safe agent for frozen foods) The microwave-safety agent for frozen foods of the present invention (hereinafter sometimes simply referred to as "microwave-safety agent") contains a salt of a group 2 element and a moisture migration inhibitory component.

[0015] Herein, the term "microwave heating" as used herein refers to heating food to an edible temperature using microwaves from a microwave oven. The term "microwave-heat resistance" refers to the property of preventing or reducing the deterioration of food that occurs through microwave heating (including, for example, deterioration of texture, taste, flavor, and combinations thereof).

[0016] Salts of Group 2 elements are compounds usable in the food industry, such as magnesium salts and calcium salts, and combinations thereof. The type of salt is not particularly limited as long as it is usable in the food industry, but examples include carbonates, hydrochlorides, acetates, lactates, nitrites, nitrates, sulfites, hyposulfites, phosphates, sorbates, polyphosphates, citrates, glutamates, inosinates, glucons, succinates, tartrates, fumarates, and metaphosphates, and combinations thereof. Carbonates (e.g., magnesium carbonate and calcium carbonate, and combinations thereof) are preferred, and magnesium carbonate is more preferred, due to their versatility and excellent safety in the food industry.

[0017] In the microwave-safety agent of the present invention, the salt of the Group 2 element is preferably in the form of particles, as this allows for more uniform mixing with the moisture migration inhibiting component described later. The salt of the Group 2 element preferably has an average particle size of 0.5 μm to 250 μm, more preferably 2.0 μm to 100 μm. If the average particle size of the Group 2 element salt is less than 0.5 μm, the resulting formulation may be prone to scattering or clumping, which may reduce the efficiency of adding it to food materials. If the average particle size of the Group 2 element salt exceeds 250 μm, the resulting modifier will be coarse overall, which may result in a rough and grainy texture on the surface of the frozen food obtained using it, which may not meet consumer needs.

[0018] The content of Group 2 element salts is preferably 65% ​​to 90% by mass, and more preferably 70% to 85% by mass, based on the total mass of the microwave-safety agent. If the content of Group 2 element salts in the microwave-safety agent is less than 65% by mass, the microwave-safety effect may be mitigated depending on the type of frozen food obtained. If the content of Group 2 element salts in the microwave-safety agent exceeds 90% by mass, the bitterness and astringency characteristic of Group 2 element salts may affect the flavor of the resulting frozen food.

[0019] Moisture migration inhibiting components are substances that, when food is treated with a microwave-safety agent containing these components, perform the function of suppressing moisture migration from the inside to the surface of the food. Examples of moisture migration inhibiting components include polysaccharides, peptides, proteins, and combinations thereof.

[0020] Examples of polysaccharides that can constitute a moisture migration inhibitory component include thickeners, starch hydrolysates, and combinations thereof.

[0021] Specific examples of the thickener include, but are not necessarily limited to, gum arabic, pullulan, and tamarind seed gum, and combinations thereof. Gum arabic, pullulan, and combinations thereof are preferred because they can provide, for example, appropriate crispness to the resulting frozen food due to their low viscosity development.

[0022] The starch hydrolyzate preferably has an average molecular weight of 500 or more and 150,000 or less, more preferably 600 or more and 9,000 or less, and / or a dextrose equivalent (DE) of 40 or less, more preferably 2 or more and 30 or less. By having such an average molecular weight and / or dextrose equivalent, the starch hydrolyzate can improve or sustain the texture of the surface of the frozen food during storage under long-term freezing.

[0023] The content of the polysaccharide is preferably 5% by mass to 35% by mass, more preferably 7% by mass to 33% by mass, based on the total mass of the range-up resistance-imparting agent. When the content of the polysaccharide contained in the range-up resistance-imparting agent is less than 5% by mass, the effect of suppressing moisture transfer from the outside to the surface of the food and / or moisture transfer from the inside to the surface of the food may be weakened. When the content of the polysaccharide contained in the range-up resistance-imparting agent exceeds 35% by mass, for example, when the range-up resistance-imparting agent is prepared in the form of a batter liquid, the viscosity increases, resulting in a thick coating on the frozen food and an overly hard texture.

[0024] Examples of the peptides that can constitute the moisture transfer suppressing component include cereal-derived peptides (e.g., cereal-derived protein hydrolysates).

[0025] Specific examples of grain-derived peptides include, but are not limited to, wheat protein hydrolysate, rice protein hydrolysate, pea protein hydrolysate, broad bean protein hydrolysate, and soy protein hydrolysate, as well as combinations thereof. These grain-derived peptides are well-known materials in this field. Wheat protein hydrolysate is preferred because it is a grain-derived peptide with high surfactant activity.

[0026] The peptide content is preferably 6% to 40% by mass, more preferably 8% to 33% by mass, based on the total mass of the microwave-safety agent. If the peptide content in the microwave-safety agent is less than 6% by mass, the effect of building a porous structure on the surface of the resulting frozen food will be weakened, making it difficult for moisture from the outside or inside the frozen food to escape, and the effect of suppressing moisture migration to the surface of the food may decrease. If the peptide content in the microwave-safety agent exceeds 40% by mass, the resulting frozen food may become less crisp and have a poor texture.

[0027] Examples of proteins that can constitute water migration inhibitory components include grain-derived proteins (e.g., grain-derived proteins).

[0028] Specific examples of grain-derived proteins include, but are not limited to, wheat protein, rice protein, pea protein, broad bean protein, and soy protein, as well as combinations thereof. These grain-derived proteins are well-known materials in this field. Wheat protein is preferred because it has a strong effect in creating a porous structure on the surface of the resulting frozen food, which makes it easier for moisture to escape.

[0029] The protein content is preferably 6% to 35% by mass, and more preferably 7% to 33% by mass, based on the total mass of the microwave-safety agent. If the protein content in the microwave-safety agent is less than 6% by mass, the effect of suppressing moisture migration from the inside to the surface of the resulting frozen food may be weakened. If the protein content in the microwave-safety agent exceeds 35% by mass, the resulting frozen food may have poor texture, such as becoming too hard and losing its crispness.

[0030] In the microwave-safety agent of the present invention, it is preferable to use a combination of polysaccharides and peptides and / or proteins as the moisture migration inhibitory component, for the following reasons: the resulting frozen food exhibits excellent resistance to changes over time during frozen storage, and when thawed and consumed, the texture that can be felt from the surface of the food (for example, a crisp texture (hereinafter sometimes referred to as "crispness")) can be further enhanced. When such a combination is used, it is also preferable to select the content of polysaccharides, peptides and proteins from the above ranges.

[0031] The range-up resistance-imparting agent of the present invention can be obtained by mixing a salt of the above-mentioned Group 2 element with a moisture migration-inhibiting component.

[0032] The microwave-safety imparting agent of the present invention can also be provided, by mixing with other materials, as a dusting powder, dusting powder mix, batter mix, or breader mix used for, for example, frozen food ingredients.

[0033] The following describes an example of using the range-up resistance-imparting agent of the present invention as a batter mix.

[0034] The content of the microwave-safety agent of the present invention when manufacturing the batter mix is ​​not necessarily limited, but is preferably 0.01% to 2% by mass, more preferably 0.1% to 1% by mass, based on the total mass of the batter mix. If the content of the microwave-safety agent of the present invention in the batter mix is ​​less than 0.1% by mass, the resulting frozen food will have insufficient resistance to changes over time during frozen storage, and the texture (e.g., crispness) that can be felt from the surface of the food when it is stored frozen for a long time and then thawed and eaten may not be sufficiently maintained. If the content of the microwave-safety agent of the present invention in the batter mix exceeds 2% by mass, the surface of the frozen food obtained using it may become too hard, resulting in poor texture.

[0035] Other ingredients that make up the batter mix are not particularly limited as long as they make up a conventional batter mix, and include, for example, wheat flour (cake flour), corn (cornstarch), rice flour, corn grits, rye flour, oat flour, soy flour, buckwheat flour, millet flour, foxtail millet flour, starches (including modified starches), breadcrumbs and other grain flours, or modified starches that have been modified or improved in properties or given or enhanced functionality by enzymatic, physical or chemical treatment of starch, leavening agents such as single leavening agents (e.g., sodium bicarbonate and / or ammonium bicarbonate) and synthetic leavening agents (e.g., baking powder and / or yeast powder), dextrin, sugar, glucose, salt, spices, (powdered) soy sauce, egg yolk powder, egg white powder, and coloring agents (e.g., vitamin B2), as well as combinations thereof. The amount of other ingredients that may make up the batter mix is ​​not particularly limited and can be appropriately selected by those skilled in the art depending on the type and / or quantity of the frozen food to be prepared.

[0036] When preparing the batter mix, the microwave-temperature resistant agent of the present invention may be mixed with the other materials mentioned above immediately before use, or it may be added to a pre-prepared batter mix liquid, or it may be pre-mixed and stored under predetermined conditions.

[0037] (Methods to prevent quality deterioration of frozen foods due to microwave heating) Using the above-mentioned microwave-safety agent, frozen foods can be prevented from deteriorating in quality as follows.

[0038] In the method of the present invention, the surface of the food material is treated with the above-mentioned microwave-safety agent.

[0039] Examples of food ingredients include meats such as pork, beef, chicken, lamb, and goat; seafood such as fish, squid, octopus, shellfish, shrimp, and crab; vegetables such as fruiting plants, leafy vegetables, and root vegetables; fruits such as wet fruits, dried fruits, stone fruits, nuts, and achenes; processed meat products such as ham; and pre-cooked or partially cooked processed foods made from these ingredients. Food ingredients themselves may have been pre-cooked, for example, by heating, parboiling, seasoning, mixing, kneading, cutting, etc.

[0040] Treatment of the surface of food materials with the above-mentioned microwave-safe agent can include, for example, directly sprinkling an appropriate amount of the microwave-safe agent as a dusting powder; preparing the microwave-safe agent in advance in the form of a dusting powder mix, batter mix, or breader mix and applying it to the surface of the food material by methods such as dipping, coating, or dusting; or combining these methods. Furthermore, the amount of microwave-safe agent applied to the surface of the food material is not particularly limited, and an appropriate amount of the microwave-safe agent can be arbitrarily selected by those skilled in the art depending on the type and amount of food material used.

[0041] The application of a microwave-safety agent to the surface of food materials may be carried out, for example, at room temperature, and after the application, drying, aging, etc., may be performed under appropriate temperature conditions.

[0042] In this invention, the surface of a food material may be treated with a microwave-safety agent, and then cooked using methods known to those skilled in the art. Specifically, for example, cooking may be carried out through baking, oiling, simmering, and microwave heating, or combinations thereof, to produce food for freezing.

[0043] The resulting food is placed in packaging containers as needed and stored under freezing conditions as frozen food in a sealed state. For example, this frozen storage is carried out by placing the resulting frozen food in storage equipment adjusted to a freezing temperature (e.g., -18°C or lower, preferably -18°C to -20°C). At such freezing temperatures, frozen food that has not undergone the above-mentioned treatment may experience deterioration in quality during frozen storage (e.g., deterioration in texture, taste, flavor, and combinations thereof). In contrast, frozen food produced by treating it with the above-mentioned microwave-safety agent can prevent such deterioration in quality through storage at these freezing temperatures. Frozen food produced by treating it with the above-mentioned microwave-safety agent can maintain its quality even when stored at the above-mentioned freezing temperatures for preferably 7 to 540 days, more preferably 30 to 450 days.

[0044] Frozen foods processed as described above can be transported for long periods and distances while maintaining their frozen temperature, and can continue to be stored in the freezer after purchase by the consumer. The consumer can then remove the food from the freezer and thaw it through natural thawing and / or heating methods such as microwave heating or boiling. When the thawed food is consumed by the consumer, it will have a texture similar to or comparable to freshly cooked food, despite having been stored frozen, and the consumer will realize that the deterioration of the food's quality during frozen storage has been prevented.

[0045] The frozen foods to which the method of the present invention can be used are not necessarily limited, but include, for example, fried foods such as pork cutlets, beef cutlets, chicken cutlets, ham cutlets, fried shrimp, fried oysters, and croquettes; tempura made with food ingredients such as shrimp, crab, sillago, horse mackerel, squid, abalone, lotus root, pumpkin, onion, potato, sweet potato, shishito pepper, shiitake mushroom, eggplant, and yam; karaage made with food ingredients such as meat, fish, and vegetables; and savory breads such as curry bread. [Examples]

[0046] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0047] (Example 1: Formulation of mixed powder (E1)) To obtain a microwave-safety agent, 1 part by mass of magnesium carbonate (average particle size 7.5 μm) and 0.1 parts by mass of wheat peptide (wheat protein hydrolysate) were mixed. Then, 88 parts by mass of wheat flour, 10 parts by mass of corn starch, and 1 part by mass of leavening agent were added to this mixture and mixed further to obtain mixed powder (E1). The components of the obtained mixed powder (E1) are shown in Table 1.

[0048] (Examples 2-16: Mixing of powders (E2)-(E16)) To obtain a microwave-safety agent, the ingredients listed in Table 1 were mixed, and then the amounts of wheat flour, corn starch, and leavening agent shown in Table 1 were added to obtain mixed powders (E2) to (E16) in the same manner as in Example 1.

[0049] (Comparative Examples 1-14: Composition of Mix Powders (C1)-(C14)) To obtain a microwave-safety agent, the ingredients listed in Table 2 were mixed, and then the amounts of wheat flour, corn starch, and leavening agent shown in Table 2 were added to obtain mixed powders (C1) to (C14) in the same manner as in Example 1.

[0050] [Table 1]

[0051] [Table 2]

[0052] (Test to confirm the microwave-safety effect of fried chicken) 100g each of the mixed powders (E1) to (E16) and (C1) to (C14) obtained in Examples 1 to 16 and Comparative Examples 1 to 14 was weighed and divided into 50g for batter, 25g for dusting, and 25g for breading.

[0053] Next, raw chicken thigh meat (seed meat) was cut into 20g to 25g pieces, and 25 parts by mass of pickling solution, which consists of the ingredients shown in Table 3, was added to 100 parts by mass of raw chicken thigh meat, and the mixture was marinated for 12 hours to prepare the product.

[0054] [Table 3]

[0055] 75g of cold water cooled to below 5°C was placed in a stainless steel container. 50g each of the mixed powders (E1) to (E16) and (C1) to (C14) obtained in Examples 1 to 16 and Comparative Examples 1 to 14 were added, sifted through the container, and the mixture was stirred with a whisk for 40 seconds, being careful not to create any clumps.

[0056] Subsequently, the cut raw chicken thigh meat, which had been treated by soaking in pickling solution, was covered on the surface with the dusting powder samples obtained from the mixed powders (E1) to (E16) and (C1) to (C14) obtained in Examples 1 to 16 and Comparative Examples 1 to 14. Then, it was covered with the batter sample mixed with cold water in a stainless steel container, and then the breading sample was applied. Next, it was fried in oil at 170°C for 4 minutes, drained of oil, allowed to cool at room temperature, evenly arranged on an aluminum tray, rapidly frozen at -40°C, and then stored frozen at -20°C for 14 days to produce frozen fried chicken (KE1) to (KE16) and (KC1) to (KC14).

[0057] (Evaluation results for fried chicken) For the frozen fried chicken (KE1) to (KE16) and (KC1) to (KC14) obtained in this way, microwave heating resistance was evaluated by assessing the crispness and chewiness of the coating immediately after heating in a microwave oven and after leaving it at room temperature for 2 hours immediately after heating, according to the evaluation conditions shown in Table 4.

[0058] [Table 4]

[0059] Among the frozen fried chicken heated under the evaluation conditions shown in Table 4, the "crispness" and "chewiness" of the coating of Comparative Example 1 (KC1) under Condition 1 were set to 3 points (reference range). The average post-eating evaluations by 10 panelists were calculated based on the evaluation criteria shown in Table 5 for "crispness" and Table 6 for "chewiness". The results are shown in Table 7.

[0060] [Table 5]

[0061] [Table 6]

[0062] [Table 7]

[0063] As shown in Table 7, the fried chicken (KE1) to (KE16) made using the mixed flours (E1) to (E16) obtained in Examples 1 to 16 had better crispness and chewiness immediately after heating compared to the fried chicken (KC1) to (KC14) made using the mixed flours (C1) to (C14) obtained in Comparative Examples 1 to 14. Furthermore, the crispness and chewiness after being left for 2 hours after heating were also better for the fried chicken (KE1) to (KE16) made using the mixed flours (E1) to (E16) obtained in Examples 1 to 16 compared to the fried chicken (KC1) to (KC14) made using the mixed flours (C1) to (C14) obtained in Comparative Examples 1 to 14.

[0064] This indicates that the microwave-safety-granting agents (Table 1) contained in the mixed powders (E1) to (E16) obtained in Examples 1 to 16 enhanced the durability of frozen foods against microwave heating.

[0065] (Example 17: Formulation of mixed powder (E17)) To obtain a microwave-safety agent, 1 part by mass of magnesium carbonate (average particle size 7.5 μm) and 0.1 parts by mass of wheat peptide (wheat protein hydrolysate) were mixed. Then, 86.9 parts by mass of modified starch, 10 parts by mass of pregelatinized starch, 1 part by mass of dried egg white, and 1 part by mass of a thickener (xanthan gum) were added and mixed further to obtain mixed powder (E17). The components of the obtained mixed powder (E17) are shown in Table 8.

[0066] (Examples 18-32: Mixing of powders (E18)-(E32)) To obtain a microwave-safety agent, the ingredients listed in Table 8 were mixed, and then the amounts of modified starch, pregelatinized starch, dried egg white, and a thickener (xanthan gum) shown in Table 8 were added to obtain mixed powders (E18) to (E32) in the same manner as in Example 17.

[0067] (Comparative Examples 15-28: Mixture of Mix Powders (C15)-(C28)) To obtain a microwave-safety agent, the ingredients listed in Table 9 were mixed, and then the amounts of modified starch, pregelatinized starch, dried egg white, and a thickener (xanthan gum) shown in Table 9 were added to obtain mixed powders (C15) to (C28) in the same manner as in Example 17.

[0068] [Table 8]

[0069] [Table 9]

[0070] (Test to confirm the microwave-safety effect of non-fried minced meat cutlets) 100g each of the mixed powders (E17) to (E32) and (C15) to (C28) obtained in Examples 17 to 32 and Comparative Examples 15 to 28 was weighed and divided into 50g samples for batter and 50g samples for dusting.

[0071] On the other hand, the filling was prepared by mixing the raw materials shown in Table 10.

[0072] [Table 10]

[0073] 300g of 5°C cold water was placed in a 500mL plastic container and stirred with a two-bladed propeller at a rotation speed of 1000rpm. To this, 50g each of the batter samples obtained from the mixed powders (E17) to (E32) and (C15) to (C28) from Examples 17 to 32 and Comparative Examples 15 to 28 were added to the plastic container over a period of 1 minute, and the mixture was stirred for a further 4 minutes while maintaining the propeller rotation speed at 1000rpm to prepare the batter.

[0074] Next, 100g of commercially available medium-grain breadcrumbs were placed in a stainless steel bowl, and 40g of salad oil was added and mixed until uniform. This mixture was spread evenly onto a tray specifically designed for a steam convection oven and heated at 220°C for 5 minutes (combining steam and hot air). Afterwards, it was allowed to cool to room temperature to prepare toasted breadcrumbs with a browned surface.

[0075] Next, the filling was dusted with the set aside flour sample, then battered with the batter prepared above, coated with baked breadcrumbs as a breading agent, and finally cooked in a steam convection oven at 220°C for 12 minutes (combining steam and hot air) to produce a non-fried minced meat cutlet.

[0076] The resulting minced meat cutlets were allowed to cool at room temperature, then rapidly frozen at -40°C, and further frozen and stored at -20°C for 14 days to produce frozen minced meat cutlets (MK17) to (MK32) and (MC15) to (MC28).

[0077] (Evaluation results for non-fried minced meat cutlet) For the frozen minced meat cutlets (MK17) to (MK32) and (MC15) to (MC28) obtained in this way, microwave resistance was evaluated by assessing the crispness and chewiness of the coating immediately after heating in a microwave oven under the evaluation conditions shown in Table 11, and after leaving them at room temperature for 2 hours immediately after heating in the microwave.

[0078] [Table 11]

[0079] Of the frozen minced meat cutlets heated under the evaluation conditions shown in Table 11, the "crispness" and "chewiness" of the coating of Comparative Example 15 (MC15) under Condition 1 were set to 3 points (reference range). The average post-eating evaluations by 10 panelists were calculated based on the evaluation criteria shown in Table 12 for "crispness" and Table 13 for "chewiness". The results are shown in Table 14.

[0080] [Table 12]

[0081] [Table 13]

[0082] [Table 14]

[0083] As shown in Table 14, the minced meat cutlets (ME17) to (ME32) made using the mixed flours (E17) to (E32) obtained in Examples 17 to 32 had better crispness and chewiness immediately after heating compared to the minced meat cutlets (M15) to (MC28) made using the mixed flours (C15) to (C28) obtained in Comparative Examples 15 to 28. Furthermore, the crispness and chewiness after being left for 2 hours after heating were also better for the minced meat cutlets (ME17) to (ME32) made using the mixed flours (E17) to (E32) obtained in Examples 17 to 32 compared to the minced meat cutlets (MC15) to (MC28) made using the mixed flours (C15) to (C28) obtained in Comparative Examples 15 to 28.

[0084] This indicates that the microwave-safety-granting agents (Table 8) contained in the mixed powders (E17) to (E32) obtained in Examples 17 to 32 enhanced the durability of frozen foods against microwave heating. This can be understood. [Industrial applicability]

[0085] This invention is useful, for example, in the field of processed food manufacturing.

Claims

1. It contains salts of Group 2 elements and water excretion promoting components, The salt of the group 2 element is at least one selected from the group consisting of magnesium salts and calcium salts. A microwave-safety agent for frozen foods, wherein the water excretion promoting component is at least one selected from the group consisting of polysaccharides, peptides, and proteins.

2. The microwave-safety agent for frozen foods according to claim 1, wherein the salt of the group 2 element is a carbonate.

3. Microwave-tolerant agent for frozen foods according to claim 1, wherein the peptides are derived from grains and the proteins are derived from grains.

4. The microwave-safety agent for frozen foods according to claim 1, wherein the polysaccharide is at least one selected from the group consisting of thickeners and starch hydrolysates.

5. A method for preventing the deterioration of quality of frozen foods due to microwave heating, A process of obtaining frozen food by treating the surface of a food material with the above-mentioned microwave-safety agent for frozen foods, and The process of storing the frozen food under freezing conditions, Methods that include...

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