JP2003274909A - Frozen/refrigerated food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a frozen/refrigerated food improving the absorbing efficiency of a food material with inferior microwave-absorbing efficiency to reveal a warm-up characteristic equal to that of a food material with excellent microwave-absorbing efficiency and having a plurality of food materials to be equally warmed up to a moderate temperature for eating by heat cooking with microwave irradiation in a short time. <P>SOLUTION: This frozen/refrigerated food such as a bowl of rice 1 topped with a chop-suey-like mixture comprises a plurality of frozen food materials. The thick starchy sauce 7 of the bowl of rice 1 topped with a chop-suey-like mixture contains starch and pullulan which increase microwave-absorbing efficiency. Even though the content of starch of the thick starchy sauce 7 is increased, the vicinity of the thick starchy sauce 7 is prevented from increasing through letting the starch and the pullulan exist together in the thick starchy sauce 7, thus the microwave-absorbing efficiency can be increased while keeping the taste and palate feeling of the thick starchy sauce 7 excellent. As a result of this, the bowl of rice 1 topped with a chop-suey-like mixture has small unevenness in temperature both of boiled rice 5 and the thick starchy sauce 7 when heat-cooked with a microwave oven 2. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen or chilled food which is heated and cooked by being irradiated with microwaves by a microwave cooker such as a microwave oven.

[0002]

2. Description of the Related Art With the development of freezing and refrigerating techniques, cooked foods are widely used as frozen or refrigerated foods. A microwave cooker such as a microwave oven is used for thawing and cooking such cooked frozen / refrigerated food. Frozen / refrigerated food is put in a heating cooking chamber of a microwave oven and irradiated with microwaves to be cooked.

When food is cooked by microwave irradiation of the microwave oven, if the food to be heated is composed of a plurality of different foodstuffs, the foodstuffs may be heated differently, so that the foodstuff may have uneven temperature. . For example, when cooking frozen / refrigerated foods containing cooked rice, ingredients and bean paste known as Chinese rice bowls, Tianjin rice, etc. in a microwave oven, the cooked rice is heated to a temperature suitable for eating. The phenomenon that the bean jam is not heated to a temperature suitable for eating occurs.

FIG. 5 is a diagram showing the relationship between the heating time and the temperature of food when a Chinese rice bowl, which is one type of frozen food, is heated in a microwave oven. FIG. 5 shows temperature rising curves of cooked rice, ingredients, and bean paste that are heated in a microwave oven. In FIG. 5, line 11 shows the temperature rising curve of cooked rice, line 12 shows the temperature rising curve of ingredients, and line 13 shows the temperature rising curve of bean paste.

In the case of heating by microwave irradiation, it is generally easier to heat the material to be heated if it has a higher solid content. For example, the water content of cooked rice, which is a food material for a Chinese rice bowl, is 60 to 63.
It is the smallest by weight, and the water content increases in the order of ingredients and bean paste. Therefore, in the example shown in FIG.
When cooked at 400W for about 4 minutes, the cooked rice was heated to about 90 ° C, but the bean paste was only heated to over 60 ° C. Since the bean paste is mixed, it cannot be eaten deliciously.

On the other hand, when the bean paste is heated for a long time so as to be heated to a temperature suitable for eating, the water content of the cooked rice is reduced and the cooked rice is dried, and the taste and texture are deteriorated. In addition, although there is plenty of cooking time at home, for example, at convenience stores where microwave cooking of frozen / refrigerated foods is often used, it takes a long time to wait for customers to cook. I can't. Therefore, long-time heating of frozen / refrigerated food is not preferable from the viewpoint of taste and texture as well as from the viewpoint of customer service, and the above-mentioned cooked rice and bean paste are suitable for eating uniformly in a short time. It is desired to raise the temperature to the temperature.

[0007]

Generally, starch is contained in an amount of 5.6% by weight in order to impart appropriate viscosity and develop the texture of the bean paste. Since this starch has good microwave absorption efficiency and has little effect on taste, it was tried to improve the microwave absorption efficiency by increasing the starch content in the bean paste, and to make the bean curd heating characteristics closer to those of cooked rice. Was given. However,
By simply increasing the starch content, the viscosity of the bean paste increased and the texture deteriorated, and the temperature rising characteristics were satisfied, but they were not satisfactory as foods.

The object of the present invention is to improve the absorption efficiency of foods having a poor microwave absorption efficiency, thereby exhibiting the same temperature rising characteristics as those of foods having a high microwave absorption efficiency, and heating by microwave irradiation for a short time. It is an object of the present invention to provide a frozen / refrigerated food product in which a plurality of food materials are uniformly heated to a temperature suitable for eating during cooking.

[0009]

The present invention is a frozen / refrigerated food consisting of a plurality of frozen or refrigerated foodstuffs which are cooked by microwave irradiation, and the predetermined foodstuffs among the plurality of foodstuffs are: A frozen / refrigerated food product, comprising a first microwave absorption enhancer and a second microwave absorption enhancer which enhance microwave absorption efficiency.

According to the present invention, among a plurality of food materials constituting frozen / refrigerated food, a predetermined food material, that is, a food material having a poor microwave absorption efficiency, has a first microwave absorption efficiency. A microwave absorption enhancer and a second microwave absorption enhancer are included. A first microwave absorption enhancer that has a small effect on the taste of food and enhances the microwave absorption efficiency, and a function that suppresses the change in the texture of the food due to the microwave absorption enhancer and the first microwave absorption enhancer. By using the second microwave absorption enhancer in combination with the second microwave absorption enhancer, the absorption efficiency can be increased without changing the taste and texture of foods having poor microwave absorption efficiency,
It is possible to exhibit the temperature rise characteristics equivalent to those of food materials having high microwave absorption efficiency. Such frozen / refrigerated foods can be cooked by microwave irradiation heating for a short time without causing uneven temperature on the whole.

Further, the present invention is characterized in that the first microwave absorption promoter is starch and the second microwave absorption promoter is pullulan.

According to the invention, starch is used as the first microwave absorption promoter and pullulan is used as the second microwave absorption promoter. For example, one of frozen foods
The bean jam, which is used as a food material such as Chinese rice bowl as a seed, and pullulan, which is maltotriose, are used. Starch is an excellent microwave absorption promoter, and by increasing the content in the bean paste, the microwave absorption efficiency of the bean paste is increased, and the temperature rising property during microwave heating is improved. Pullulan is also a microwave absorption enhancer, and when contained in the bean paste, it enhances the microwave absorption efficiency of the bean paste and suppresses the increase in the viscosity of the bean paste due to starch. Therefore, by using starch and pullulan in combination, the temperature rising characteristics of the bean paste can be made close to the temperature rising characteristics of the cooked rice without changing the taste and texture of the bean jam. In this way
For example, when a Chinese rice bowl is cooked by microwave irradiation, both the cooked rice and bean paste are heated to a temperature suitable for eating by heating for a short time. here,
The above-mentioned bean paste refers to a food material in which a little seasoning and seasoning oil are added to a mixture of water, starch and pullulan.

According to the present invention, the content of starch in the predetermined food material is 5.6 to 12.0% by weight,
The pullulan content is characterized by being 0.5 to 5.0% by weight.

According to the present invention, starch, which is the first microwave absorption enhancer, is used as a foodstuff such as Chinese food bowl which is one of frozen foods.
5.6 to 12.0% by weight, and 0.5 to 5.0% by weight of pullulan as the second microwave absorption promoter. The contents of starch and pullulan are selected so that they fall within the appropriate range, and they are used in combination so that the temperature-increasing characteristics of bean paste can be changed to the temperature-increasing characteristics of cooked rice without changing the taste and texture of the bean jam. You can get closer. In this way, for example, when a Chinese rice bowl is cooked by microwave irradiation, both cooked rice and bean paste are heated almost uniformly to a temperature suitable for eating.

In the present invention, the starch is 5.6 to 1
The viscosity of a foodstuff containing 2.0% by weight and 0.5 to 5.0% by weight pullulan measured by a parallel plate viscometer was 40,0.
It is characterized in that it is from 0 to 56,000 mPa · s.

According to the invention, starch is added in the range of 5.6 to 1
The viscosity of a food material containing 2.0% by weight and 0.5 to 5.0% by weight pullulan measured by a parallel plate viscometer was 40,0.
It is 00-56,000 mPa * s. For example, starch and pullulan selected in the above range are used as an ingredient used as a food such as Chinese rice bowl which is one of frozen foods, and the viscosity of the soybean paste after cooking is 40,0 at the above viscosity.
When it is from 0 to 56,000 mPa · s, it has a good temperature rising property and maintains a good texture as bean jam.

[0017]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a cross-sectional view schematically showing a state where a frozen food 1 according to an embodiment of the present invention is cooked by a microwave heating cooker 2. Here, the microwave heating cooker 2 is a microwave oven. A heating cooking chamber 3 is formed in the microwave oven 2, and the heating cooking chamber 3 is formed.
A microwave source 4 such as a magnetron is provided on the upper part of the. Microwaves are radiated from the microwave generation source 4 into the cooking chamber 3.

The microwave radiated from the microwave generation source 4 toward the inside of the heating / cooking chamber 3 is radiated so that the irradiation intensity, that is, the electric field intensity is substantially uniform in the heating / cooking chamber 3. The heating and cooking chamber 3 of the microwave oven 2 is provided with a door that can be opened and closed so that frozen food can be taken in and out, and a shield made of a conductive material such as metal is provided to prevent microwave leakage.

Frozen food 1 to be loaded into the cooking chamber 3
In this embodiment, a Chinese rice bowl is exemplified. The Chinese bowl 1 is a container 8 made of synthetic resin that transmits microwaves.
It is configured to include the cooked rice 5, the ingredient 6 and the bean paste 7 which are housed in.

The cooked rice 5 is rice cooked. The ingredient 6 includes, for example, sautéed vegetables such as Chinese cabbage and seasoned with a little seasoning, shrimp, squid, pork and the like. The bean jam 7 has a higher water content than the cooked rice 5 and the ingredient 6, and has a poor microwave absorption efficiency.
Microwave absorption enhancer is added. That is, the bean jam 7 is water, starch that is the first microwave absorption promoter, and pullulan that is the second microwave absorption promoter,
Includes some seasoning and seasoning oil.

In the present embodiment, potato starch is used as the starch, but the kind of starch is not particularly limited, and starch other than potato starch may be used. In pullulan, three glucose molecules are α- (1,
4) Combined maltotriose. Anan 7 is a mixture of water, pullulan and a little seasoning, which is heated and boiled, and water-soluble starch is added to the mixture and heated for a predetermined time with stirring. It is manufactured by adding and mixing oil. Chinese bowl 1 is container 8
On top of the cooked rice 5 which has been prepared in (1), the bean jam (7) produced as described above is placed, and the ingredients (6) are further prepared, and then frozen to form a frozen food. The Chinese rice bowl 1 is not limited to frozen foods in which food materials are frozen, and may be refrigerated foods in which food materials are stored in a refrigerated state without being frozen and cooked.

Next, the reasons for selecting starch, which is the first microwave absorption enhancer, and pullulan, which is the second microwave absorption enhancer, contained in Bean 7 and the reason for limiting the range of their contents will be described. .

Starch can improve the microwave absorption efficiency without changing the taste of bean jam,
Although it can be used as an effective microwave absorption enhancer, the temperature increase characteristics are improved by simply increasing the starch content in the bean paste 7, but the viscosity of the bean paste 7 is increased and the texture is significantly deteriorated. . However, by coexisting pullulan in bean paste with starch,
The present invention has been completed based on the finding that the increase in the viscosity is suppressed despite the increase in the starch content.

FIG. 2 is a diagram showing the relationship between the starch and pullulan contents in the bean jam 7 and the viscosity. When the pullulan is contained in an amount of 1.0% by weight, 3.0% by weight and 5.0% by weight, the starch content (hereinafter sometimes referred to as the starch concentration) is 5.6 to 9.0% by weight. ,
The bean paste varied in 5.6 to 11.0% by weight and 5.6 to 12.0% by weight were produced, and their viscosities were measured. The bean paste that contains 5.6% by weight of starch, which is a widely used Chinese rice bowl, and contains no pullulan (hereinafter
The viscosity of the standard bean paste was measured at the same time, and the viscosity of the standard bean paste was compared with that of pullulan-containing bean paste. Furthermore, the texture of the standard bean paste and the bean paste containing pullulan was tested by a sensory test, and those with no significant difference in texture between the standard bean paste and the sweet bean were considered to be in the proper viscosity range as the Chinese bean sauce and the obtained viscosity range was determined. The corresponding starch and pullulan contents were determined.

The viscosity of the bean paste was measured by a Wells-Brookfield cone / plate type viscometer which is one of parallel plate viscometers. Although the viscosity is obtained as the viscosity by the equation (1), the torque value T [% full scale torque] obtained by developing the equation (1), which can be obtained as the reading value of the viscometer for convenience, is used as the evaluation index. RV used this time
Under the condition that the spindle number is 5 and the rotation speed is 5 rpm, the torque value T: 100%, the viscosity: 80,000 mPa · s.
And the percentage obtained as the torque value T is 80,0
The value obtained by multiplying 00 mPa · s is the viscosity. Viscosity [mPa · s] = 100 × (3T / 2πr ³ ) / (ω / sin θ) (1) where, r: cone radius ω: cone angular velocity [rad / sec] θ: cone angle [degree]

The torque value obtained for each bean paste is shown in FIG. 2 described above, and Table 1 shows the real values of the data shown in FIG. The% notation in FIG. 2 excluding the torque value means% by weight.

[0027]

[Table 1]

Torque value T obtained for the reference bean paste
Is 65.2%, and the range of the torque value T (hereinafter sometimes referred to as an allowable range) in which no significant difference is found between the standard bean paste and the texture obtained as a result of the sensory test is 50 to 70%. Met. The torque value T of 50 to 70% is 4 in terms of viscosity.
This corresponds to 50,000 to 56,000 mPa · s.

Next, of the bean paste containing 1.0% by weight, 3.0% by weight and 5.0% by weight of pullulan, the bean paste whose torque value T is within the allowable range, that is, Table 2
The bean paste x, y, and z shown in Fig. 2 were selected and used as a food material for a Chinese rice bowl together with the reference bean paste, and the temperature rise characteristics by a microwave oven were examined.

[0030]

[Table 2]

FIG. 3 is a diagram showing the temperature measurement points of the Chinese bowl. A Chinese rice bowl was produced using the bean paste x, y, z and the standard bean paste, cooked rice and ingredients, and a frozen type Chinese rice bowl was prepared by attaching a contact type thermometer to 15 places of the produced Chinese rice bowl and freezing. The 15 places where the thermometer is mounted are 5 places I to V shown in the plan view of FIG. 3A, and 5 places I shown in the plan view as shown in the sectional view of FIG. 3B. For each of ~ V, near the surface layer portion u of the Chinese bowl and near the bottom surface w of the container,
There are a total of 15 places including the intermediate position v and three places.

The frozen Chinese rice bowl prepared as described above was heated and cooked for 3 minutes and 40 seconds in a microwave oven NE-SC21 (made by Matsushita Electric Industrial Co., Ltd.) having a capacity of 1400 W.
The difference between the maximum temperature and the minimum temperature of the temperatures measured at the points (hereinafter referred to as the maximum temperature difference) was determined. Five Chinese rice bowls were produced for each bean paste, and the maximum temperature difference was determined for each of the five Chinese rice bowls. Further, the maximum temperature difference was measured for five Chinese rice bowls using each bean paste, and an average value of three measurement values (hereinafter, referred to as a three-point average value) excluding the maximum value and the minimum value was obtained, and this 3 The point average value was used as an index of temperature unevenness. It was evaluated that the smaller the three-point average value was, the less the temperature unevenness was and the better temperature rising characteristics were expressed.

Table 3 shows the results of obtaining a three-point average value for each bean paste. The average value of 3 points of standard bean paste is 50.7 ° C, whereas the average value of 3 points of bean x (pullulan: 1.0% by weight, starch: 8.0% by weight) is reduced to 35.1 ° C. However, the temperature unevenness is reduced and the temperature rise characteristics are remarkably improved. The three-point average value of bean jam (pullulan: 3.0% by weight, starch: 10.5% by weight) was 43.3 ° C, and anz (pullulan: 5.0% by weight, starch: 1%).
1.5% by weight) has a three-point average value of 47.0 ° C. Although the three-point average value of bean jam y and z is larger than the three-point average value of bean jam x, it is smaller than the three-point average value of the standard bean jam, so that the effect of reducing temperature unevenness is recognized.

Further, the torque value T is within an allowable range of 50 to 50.
Within the range of 70%, it is possible to produce bean paste having different combinations of pullulan content and starch content, and to reduce the average value of 3 points as compared with the standard bean paste, thereby exhibiting the effect of improving temperature unevenness. The range of each content was examined. As a result, the appropriate ranges of pullulan and starch were set to starch: 5.6 to 12.0% by weight and pullulan: 0.5 to 5.0% by weight.

If the starch content is less than 5.6% by weight, the content ratio of the starch content to the water content is too small to satisfy the texture as it is. If it exceeds 12.0% by weight, pullulan is added. It becomes difficult to suppress that increase in viscosity even if both are included. Therefore, the range of the starch content is set to 5.6 to 12.0% by weight.

If the pullulan content is less than 0.5% by weight, the effect of suppressing the viscosity increase of starch is not sufficiently exhibited, and if it exceeds 5.0% by weight, the effect of suppressing the viscosity increase of starch is suppressed. Is saturated. Therefore,
The pullulan content range was 0.5 to 5.0% by weight.

[0037]

[Table 3]

The frozen food cooked in the microwave oven 2 has a high microwave absorption efficiency in the peripheral portion of the container,
It is known to be low in the center of the container. Therefore,
The temperature rising characteristic of the Chinese rice bowl 1 of the present embodiment is also influenced by the arrangement of the cooked rice 5, the ingredients 6 and the bean paste, that is, the serving. Then, the arrangement | positioning form of the cooked rice 5, the ingredient 6, and the bean paste 7 which can make the temperature rising characteristic improvement effect of the bean paste 7 which has the composition contained in the said appropriate range is demonstrated more effectively.

FIG. 4 is a cross-sectional view showing the serving form of the Chinese bowl 1. In FIG. 4, bean jam x (pullulan: 1.0% by weight, starch:
(8.0% by weight) is used as the bean jam 7, and the serving form of the Chinese rice bowl 1 produced using the cooked rice 5 and the ingredient 6 is shown.

FIG. 4 (a) shows a Chinese rice bowl 1 in which cooked rice 5 is placed in a convex shape in the central portion, the bean jam 7 is hung on the cooked rice 5, and the ingredient 6 is placed in the central portion. In FIG. 4 (b), the rice 5 is arranged in a convex shape at the center, the bean jam 7 is hung on the rice 5, and then the ingredients 6 are arranged around the periphery in a donut shape on the plan view. It is bowl 1. Figure 4 (c)
Is a Chinese rice bowl 1 in which cooked rice 5 is arranged in a concave shape in the central part, an bean 7 is hung on the cooked rice 5, and then an ingredient 6 is arranged in the central part. FIG. 4 (d) shows a Chinese rice bowl in which rice 5 is arranged in a concave shape in the central part, rice balls 5 are hung on the rice 5, and ingredients 6 are arranged in the peripheral part in a donut shape on the plan view. It is 1.

As shown in FIG. 3, a contact type thermometer is used for the Chinese rice bowl 1 shown in FIGS. 4 (a) to 4 (d).
It was attached to a portion and heated and cooked in the same manner as in the examination of the temperature rising characteristics described above, and the three-point average value was obtained. The results are shown in Table 4. Table 4
As shown in Fig. 4 (b), the cooked rice 5 is arranged in a convex shape in the central portion, and after the bean jam 7 is hung on the cooked rice 5, the ingredients 6 are formed in a donut shape on the plan view in the peripheral portion. It can be seen that the three-point average value of the Chinese bowl 1 placed on the table, that is, the temperature unevenness during cooking is the smallest.

[0042]

[Table 4]

Thus, starch is added to 5.6 to 12.0.
Wt% and pullulan 0.5-5.0 wt% containing bean jam 7, cooked rice 5, and ingredients 6, and the cooked rice 5 is arranged so that it has a convex shape in the central part. After being hung, the Chinese rice bowl 1 with the ingredients 6 arranged in a donut shape on the plan view on the periphery is cooked by microwave irradiation. The temperature is evenly raised to a temperature suitable for eating. As a result, the Chinese rice bowl 1 is uniformly cooked at the so-called temperature at the time of eating without changing the taste and texture of all of the bean jam 7, the cooked rice 5, and the ingredients 6, and thus can be eaten deliciously.

As described above, in the present embodiment,
The frozen food 1 is exemplified by a Chinese rice bowl, but is not limited to this and is composed of foods such as Tianjin rice, crab balls, etc. other than Chinese rice bowl and food ingredients having a lower water content than bean paste. It may be one. Further, the food is not limited to frozen food in which the food is frozen, and may be a chilled food in which the food is stored in a refrigerated state and cooked by heating.

[0045]

According to the present invention, among a plurality of foodstuffs constituting frozen / refrigerated foods, a predetermined foodstuff, that is, a foodstuff having a low microwave absorption efficiency is improved in the microwave absorption efficiency. 1 microwave absorption enhancer and 2
And a microwave absorption enhancer. A first microwave absorption enhancer that enhances microwave absorption efficiency with a small effect on the taste of foodstuffs, and a first microwave absorption efficiency enhancer
Use of a second microwave absorption enhancer having a function of suppressing a change in food texture caused by the above microwave absorption enhancer in combination with the second microwave absorption enhancer, thereby changing the taste and texture of foods having poor microwave absorption efficiency. It is possible to enhance the absorption efficiency without any increase and to develop the temperature rise characteristics equivalent to those of food materials having good microwave absorption efficiency. Such frozen / refrigerated foods can be cooked by microwave irradiation heating for a short time without causing uneven temperature on the whole.

According to the present invention, starch is used as the first microwave absorption promoter and pullulan is used as the second microwave absorption promoter. For example, bean jam, which is used as a food material for Chinese rice bowl, which is one of frozen foods, and pullulan, which is maltotriose, are used. Starch is an excellent microwave absorption promoter, and by increasing the content in the bean paste, the microwave absorption efficiency of the bean paste is increased, and the temperature rising property during microwave heating is improved. Pullulan is also a microwave absorption enhancer, and when contained in the bean paste, it enhances the microwave absorption efficiency of the bean paste and suppresses the increase in the viscosity of the bean paste due to starch. Therefore, by using starch and pullulan in combination, the temperature rising characteristics of the bean paste can be made close to the temperature rising characteristics of the cooked rice without changing the taste and texture of the bean jam. In this way, for example, when a Chinese rice bowl is cooked by microwave irradiation, short-time heating raises the temperature of both cooked rice and bean paste substantially uniformly to a temperature suitable for eating. Here, the above-mentioned bean paste refers to a food material in which a little seasoning and seasoning oil are added to a mixture of water, starch and pullulan.

Further, according to the present invention, starch used as the first microwave absorption enhancer is used as the foodstuff such as Chinese food bowl which is one of frozen foods.
5.6 to 12.0% by weight, and 0.5 to 5.0% by weight of pullulan as the second microwave absorption promoter. The contents of starch and pullulan are selected so that they fall within the appropriate range, and they are used in combination so that the temperature-increasing characteristics of bean paste can be changed to the temperature-increasing characteristics of cooked rice without changing the taste and texture of the bean jam. You can get closer. In this way, for example, when a Chinese rice bowl is cooked by microwave irradiation, short-time heating raises the temperature of both cooked rice and bean paste substantially uniformly to a temperature suitable for eating.

According to the present invention, starch is added in an amount of 5.6 to
12.0 wt% and pullulan 0.5-5.0 wt%
The viscosity of the contained food measured by a parallel plate viscometer is 40,
It is 000-56,000 mPa * s. For example, starch and pullulan selected in the above range are used as an ingredient used as a foodstuff such as Chinese rice bowl which is one of frozen foods, and the viscosity of bean paste after cooking is 40,000-5.
When it is 6,000 mPa · s, it has a good temperature rising characteristic and maintains a good texture as an bean jam.

[Brief description of drawings]

FIG. 1 is a cross-sectional view schematically showing a state where a frozen food 1 according to an embodiment of the present invention is cooked by a microwave heating cooker 2.

FIG. 2 is a diagram showing the relationship between the content of starch and pullulan in bean jam and viscosity.

FIG. 3 is a diagram showing temperature measurement points of a Chinese bowl.

FIG. 4 is a cross-sectional view showing a serving form of the Chinese bowl 1.

FIG. 5 is a diagram showing the relationship between the heating time and the temperature of food when a Chinese rice bowl, which is one type of frozen food, is heated in a microwave oven.

[Explanation of symbols]

1 Chinese rice bowl 2 microwave oven 3 cooking rooms 4 Microwave source 5 rice 6 ingredients 7 bean jam 8 containers

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Keizo Higo             4-1-2 Hirano-cho, Chuo-ku, Osaka-shi, Osaka Prefecture               Within Osaka Gas Co., Ltd. (72) Inventor Nakamoto             4-1-2 Hirano-cho, Chuo-ku, Osaka-shi, Osaka Prefecture               Within Osaka Gas Co., Ltd. F-term (reference) 4B022 LA01 LB02 LQ07                 4B036 LC05 LF15 LH11 LH12 LK06                       LP17

Claims (4)

[Claims] 1. A frozen / refrigerated food consisting of a plurality of frozen or refrigerated foodstuffs, which is heated and cooked by microwave irradiation, wherein a predetermined foodstuff of the plurality of foodstuffs has a microwave absorption efficiency A frozen / refrigerated food product, which comprises the first microwave absorption promoter and the second microwave absorption promoter. 2. The frozen / refrigerated food according to claim 1, wherein the first microwave absorption enhancer is starch and the second microwave absorption enhancer is pullulan. 3. The predetermined food material has a starch content of 5.6 to 12.0% by weight and a pullulan content of 0.5 to 5.0% by weight. The frozen / refrigerated food according to claim 2. 4. The starch is 5.6 to 12.0% by weight.
The frozen / refrigerated food product according to claim 3, wherein the foodstuff containing 0.5 to 5.0% by weight of pullulan has a viscosity measured by a parallel plate viscometer of 40,000 to 56,000 mPa · s. .