JPH02222656A - Brown and serve foodstuff packaged and making thereof - Google Patents

Abstract

PURPOSE: To efficiently change a food into brown in a microwave oven by treating the surface of the food with alkali hydroxide soln., packaging the food in a container having a microwave acceptor in such a manner that the food is near the microwave acceptor. CONSTITUTION: Before a food is packaged in a container having a microwave acceptor or microwave heating element, the food is treated with a soln. of alkali hydroxide, (preferably sodium or potassium hydroxide). The food is packaged in such a manner that the microwave acceptor is near the food surface treated with an alkali hydroxide soln., and then the food is uniformly changed into brown in a microwave oven.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention is directed to packaged brown foods whose surface becomes brown when heated with microwaves.
s prodset) and its manufacturing method.

(Prior Art) Microwave oven sales have grown tremendously in the United States and are now widely used. The use of microwave ovens for food cooking or heating has been widely developed by the food industry which allows rapid cooking or heating in microwave ovens. The conventional method of heating food with microwaves makes it difficult to produce food that is similar to food cooked in a regular oven. For example, gas-heated ovens can easily produce a brown surface color due to baking or cooking of food30
It can be maintained between 0 and 400'F. In contrast, the blast temperature of the cooking space in a microwave oven is approximately room temperature. If there is a temperature rise within this space, it is mainly due to heat loss from the food.

Microwave energy acts on food particles and instantaneously generates heat in the food to quickly cook it. However, as mentioned above, the paper surface temperature due to the evaporative cooling effect that occurs on the food surface in a microwave oven limits the crunchiness or browning of the food when it is cooked in the oven. Brown foods, such as baked goods such as bread or rolls, are problematic in terms of percentage because they are light in color and generally appear uncooked, although the interior is well cooked. In this respect, the production of darkened foods is limited to ordinary gas or electric ovens; these products do not have any color or surface browning.
This is because it does not require 4 fills.

Many methods have been proposed for producing dough products that turn brown when heated in a microwave oven. U.S. Patent No. 4.4
No. 48゜791 is a composite dough having a non-reactive substrate layer that does not turn brown when exposed to microwave energy and an outer layer of a reactive dough composition containing reducing sugar and amino acids that turns brown when exposed to microwave energy. Powder materials are listed. However, this bridge product is complex and difficult to manufacture due to the vjl-layer dough layer.

Various compositions have also been proposed that turn brown when the surface of food is irradiated with microwave energy. Examples of these include US Pat. No. 4,252,832, which describes an aqueous syrup solution containing caramelized 21Ms. US Patent No. 4
, 518, 618 also describes a coating composition for food browning consisting of a mixture of three salts: potassium acetate, potassium chloride and sodium bicarbonate. .

Another method of browning in microwave cooking is the use of a microwave receiver, usually consisting of a laminate of cardboard and a supporting surface such as metal foil or metal material, which absorbs microwave radiant heat and heats up when exposed to microwaves. be. An example of this type of packaging that browns the product in the microwave is U.S. Tokken No. 4,64.
No. 1,005, No. 4,661,671 and No. 4,1
Published in No. 90,757. A disadvantage of using a microwave receptor is that browning of the product requires contact of the receptor with the surface of the food, and uniform browning is not always possible.

DISCLOSURE OF THE INVENTION The present invention relates to a packaged baked brown food product, such as a loaf of bread or a roll, which becomes brown on the surface when heated with microwave energy. This product consists of a typical browned food product that is well formed and prebaked to actual size except that it is not surface colored or browned. The browned food product of the present invention is also packaged in a container with a microwave receiver or microwave heating element that absorbs microwave energy and dissipates heat. The microwave receptor layer of the container used in the present invention is close to, but not in contact with, the food surface.

The products of the invention also contain alkali hydroxides (preferably)
It has at least 10 surfaces treated with an aqueous solution of IJium or potassium hydroxide. The combination of a microwave receiver that does not come into contact with the product surface and the product surface treatment provides a means for uniformly browning the product in the microwave oven.

It is therefore an object of the present invention to provide a unique method for browning food products in a microwave oven.

Another object of the present invention is to provide a packaged food that can be browned easily and efficiently in a microwave oven.

A further object of the present invention is to provide a method for browning foods, especially Kfi products, to be cooked in a microwave oven, which overcomes the complexity and economic disadvantages associated with previously proposed browning methods in microwave cooking. do.

These objects of the invention will become readily apparent to those skilled in the art from the detailed description and examples of the invention.

The present invention is a method for browning various packaged foods in a microwave oven, and is mainly used for dough-based products such as bread, rolls, pastry confectionery, etc., which are considered to be brown to consumers if they are not brown. This applies to The present invention is applicable to browned foods such as rolls, breadsticks, crackers, white bread or pastry confectionery that have been pre-baked to actual size, except that they are fully shaped and have no surface browning. Ru. These products are browned in an oven by the consumer to become a baked product.

Baking the product, usually leavened with yeast, to firmness and volume without browning. This generally increases the oven temperature to 23
0-320'F and conditioning the dough to minimize the undesirable oven spring that normally occurs from low temperature firing. It is desirable that the dough consistency in the above method be harder than usual to facilitate the desired product consistency from the direct oven. Pure dough requires a high mixing temperature of 78-85"F, while seeded dough can be mixed at normal temperatures.

Both the yeast and yeast food used in the dough should be used in slightly lower concentrations to prevent excessive oven spring.

In general, shortening and eggs contribute to the flavor, aroma, and taste of the final product, so it is particularly preferable to include sufficiently large amounts of these.

Bake at 230 - unless there is a brown surface or crust appearance.
It is necessary to carry out the process within the temperature range of 3207. Baking at this temperature for about 10 to 25 minutes generally provides good straightness to a suitable product in most cases. The internal temperature of browning foods generally needs to be at least about 170"F' when they leave the oven, otherwise they are susceptible to mold growth. This must be done under sufficient sanitary conditions to reduce the risk of browning and to preserve the unique appearance of the product.The methods identified above are typical of the methods used in the production of browning foods. This is a non-limiting description and variations of this method or other methods may readily be practiced, and the invention is not limited by the particular method used to produce baked goods to which it is applied.

After cooling the browned food product for about 10-15 minutes, at least one surface of the baked product, particularly the top and side surfaces, is treated with an aqueous solution of an edible alkali hydroxide, generally sodium or potassium hydroxide. The alkaline hydroxide aqueous solution can be applied by spraying, dipping or coating. These solutions are used with sufficient tv to produce a brown color when the treated surface is heated in the microwave. The solution may be used in an amount of at least about 1 weight percent, preferably about 2 to 5 percent, by weight of the baked product.

The alkaline hydroxide solution is about 1 to 40 grams of sodium hydroxide in about 10 grams of water.

Preferably, it is produced by melting about 5 to 10 liters.

Although not essential, it may be advantageous to add flavoring amounts of edible molasses, such as dextrose, sucrose, lactose, fructose, etc., to the aqueous alkaline hydroxide solution to improve the taste of the product. The appropriate amount of soft lump is about 6.0 to 50 PK of sugar per 100 PK of water.
．． Of, preferably about 15 to 331.

After applying the aqueous alkali hydroxide solution, the fired product is cooled to approximately atmospheric temperature for packaging.

After alkaline hydroxide treatment, the product is placed in a container. Although the container can be selected from a variety of common materials commonly used in product heating operations, the use of a packaging material that includes a microwave receptor or microwave heating element in the container is an important factor of the present invention. Microwave receivers consist of a thin sheet or central layer of metallic material, which can be either rigid or legible, and is usually covered by paper or other packaging material. The metal usually consists of a thin coating of aluminum or a combination of metals with a moderate electrical resistance, which are deposited onto a polyester substrate and then applied to paper,
Glued to paperboard or other dielectric substrate. The polyester substrate can be coated on both sides with paper or dielectric substrates if desired. When microwave energy is applied, resistance heat is generated in the metal and heat is generated. A representative type of flexible container is a popcorn microwave heating bag made of waterproof paper and a polyester bag with a microwave receptor layer embedded on one side of the bag. When the bread loaves are placed in a bag, the receptor layer lies on the surface to which the alkali hydroxide has been applied without contacting the surface. One rigid microwave receiver used in the present invention consists of a thin aluminized layer of Paperboard KK, manufactured by James River Co., Nihon, Wis. This is generally described in US Pat. No. 4,641,005, which is incorporated herein by reference.

In this type of container, the microwave receiver or heating element is preferably formed in a lid that fits into the pan containing the browned food and covers at least one or more surfaces of the product. Also, for purposes of the present invention, it is essential that the microwave receiver or heating element do not come into contact with the surface of the browned food product. The above point is a significant difference between the present invention and the conventional method, since in the conventional method using a microwave receptor, the receptor comes into direct contact with the product surface for micro-fatigue thermal browning. Direct contact usually results in uneven browning in most cases.

Because the present invention uses a unique coating composition, contact between the microwave receiver and the product surface is not desirable or critical; in fact, the microwave receiver can be quite far away from the product surface and still provide even browning. .

The solid distance between the receiver and the product surface is not critical to the practice of the invention, but should be sufficient to allow space for heating;
Typical distances are approximately 1 inch to 1 inch. When a packaged product with the coating composition of the present invention is heated in a microwave oven for about 2 minutes, the product is dark brown and very evenly browned.

It is therefore clear that the combination of a microwave receptor and an alkaline pretreatment represents a unique method of improving the browning of this type of product in the microwave oven. The following examples illustrate particular embodiments of the invention, but are not intended to limit the invention thereby.

Example 1 A loaf of browned bread was prepared as follows: Asahi Minnesota Bleached Bromine Ireto Flour Vital Wheat Gluten Granule Sugar Non-Fat Dry Milk Emplex 1 US 500° Calcium Propionate Vegetable Shortening Dirt Schlemm 204 Emulsifier Ingredients Weight, 1 water
250 yeast
19 salt
1O02ADA @ Mother Food XC (Optional) 0.5 Tatami M064111, Kansas City, 3947 Broadway, Bat Products.

Utatami NJosiio, Pennsauken, 9242 Commercial Highway, Palatos Corporation.

Bone Bud Tatami Ohio 44115. Durkee Industrial Foods, 925 Euclid Avenue, Cleveland.

The ingredients were mixed together in a 5 force-tohovert mixer at 3 speeds. Mix for 1 minute on first speed and 12-14 minutes on second speed, final temperature should be below 78-82.

After kneading and fermenting for 50 to 60 minutes, the cut pieces were weighed into 1752 ml, then the dough was rolled into small pieces and left to stand for 10 minutes, then formed into a suitable white bread shape and placed in a French basket bread. 40-45 to 105 below (rolling ball) relative humidity 65-90%
Keep for 1 minute at 255-320°F in the oven using only bottom heat.
Bake for 8 to 20 minutes to obtain 4 pieces with a dark area. The product was completely baked, but no browning occurred on the outside or surface of the bread.

After the bread loaves have cooled, place them in a suitably sized aluminum foil pan.The baked weight should be approximately 160f.

The bread loaves were allowed to cool to room temperature for approximately 10-15 minutes. After this water 30
A 10% aqueous solution containing sodium hydroxide grains 302 dissolved in 0F was sprayed onto the top and sides of the bread to provide a liquid amount of about 2% of the finished weight of the baked loaf. The bread was subsequently cooled to ambient temperature.

#200 corrugated board #608 foil Cut to fit the shape of the bottom of the pan, loaves of bread are placed in a pan and then microwaved, generally cut to size to fit over the pan as described in U.S. Pat. No. 4,461,005. covered with a receptor layer. The receptor layer lid did not contact the bread loaf surface. Place the entire pan and lid in a 1 mil thick polyethylene bag, seal it, and remove the wrapped browned bread from the bag and place it in a microwave oven at 600-700 watts for 2 to 2.5 watts.
Heated for minutes. The surface to which the alkali hydroxide was applied had a nice brown color.

Example 2゜ A browned whole wheat bread was produced as follows.

100% whole wheat flour (fine grains) 490 weight, ? 1.5 0.7 3.5 10.2 Floatway Products, Kansas.

Pennsauken, Commer Snow Completed Vital Wheat Gluten Granulated sugar non-fat dry milk Emplex 8 US500” calcium propionate vegetable shortening GOOKY 204 Emulsifier 04'' water yeast salt Bone j (064111゜ 3947, Patco Pass #708110, A9492, Baratos.

Tatami Scrolls Durkee Industrial Foods, Inc., 925 Neckled Avenue, Cleveland, Ohio 44115.

The ingredients were placed in a 1.5-force Tohovert mixer and mixed with a dough hook for 2 minutes on low speed and 8-9 minutes on high speed, and fermented for 2.45 minutes at a final dough temperature of 78-80°C.

3. Roll the paste and leave it for 10 minutes.

4. 145 f for cardboard and IC175 for foil pan
A loaf of bread weighing f was weighed. Served on French basket bread.

5.1057 (rolled balls), kept at 65-75% relative humidity for 30 minutes. 6. Bake at 255°F for 20 minutes. 7. Placed in a suitable cardboard or aluminum foil pan.

The weight of the baked bread loaf in the aluminum foil container is approximately 15
6-160? After applying IJum, either the cardboard or aluminum pan was covered with a receptor lid as described in Example 1, and the bread loaf was microwaved. heated in the oven. The surface of the bread loaf after heating was uniformly browned.

Example 3゜ The following formulation generally produced browned bread loaves.

Flour (bleached and brominated) Vital Wheat Gluten Granulated Sugar Nonfat Dry Milk Emplex 0 US 500” Ingredients Weight, f Vegetable Shortening 30 Darky #2
04 Emulsifier 2.8 Yeast
15 salt
Calcium 12,5 propionate 0.5 water
235='M
3947 Broadway, Kansas City, O64111,
Baratco Products.

Bone 41I NJ, 08110. Baratos Co., 9242 Commercial Highway, Pennsauken.

II Durkee Industrial Foods, 925 Euclid Avenue, Cleveland, Ohio 44115.

Produce bread loaves as in Example 1? =However, the weight of the kneaded bread loaf after fermentation was 145 tons. To heat this in a microwave oven, place it on a cardboard flat pan and place the bread loaf at 255-
Bake under 285 for 17-22 minutes. This was treated with an alkali hydroxide and then heated in a microwave oven as described in Example 2, resulting in a dark brown surface on the bread loaf surface.

Although the foregoing examples describe specific embodiments of the invention, they are not intended to limit the invention. All variations or modifications of this invention are considered to be included within the scope of this invention.

Patent applicant: Continental Baking Company Agent Patent attorney: Takehiko Saito Patent attorney: Ryoji Kawase Patent attorney: Akira Mizuno

Claims (1)

[Scope of Claims] 1. The food is packaged in a container having a microwave receptor that is close to but not in contact with at least one surface of the food, and which becomes burnt when heated with microwaves. hand,
A baked food product capable of imparting burnt marks to packaging, the surface of which is treated with an aqueous alkali hydroxide solution before packaging. 2. The food according to claim 1, wherein the alkali hydroxide is selected from the group consisting of sodium hydroxide and potassium hydroxide. 3. The food product of claim 2, wherein the aqueous solution contains 1 to 40 g of alkali hydroxide particles dissolved in about 100 g of water. 4. The food product of claim 3, wherein the solution comprises about 5 to 10 g of alkali hydroxide particles dissolved in 100 g of water. 5. The food according to claim 1, wherein the aqueous solution contains sugar. 6. The solution is about 6 to 50 g of sugar dissolved in 100 g of water.
The food according to claim 5, comprising: 7. A food that is packaged in a container that has a microwave receptor that is close to but not in contact with at least one surface of the food, and that becomes brown when heated with microwaves, and whose surface is hydroxylated before packaging. Food according to claim 1, characterized in that it has been treated with an aqueous alkali hydroxide solution selected from the group consisting of sodium and potassium hydroxide. 8. The food product of claim 7, wherein the aqueous solution comprises about 1 to 40 g of alkali hydroxide particles dissolved in about 100 g of water. 9. The food product of claim 6, wherein the aqueous solution comprises about 5 to 10 g of alkali hydroxide particles dissolved in 100 g of water. 10. The food according to claim 7, wherein the aqueous solution contains sugar. 11. The aqueous solution is about 6 to 50 sugar dissolved in 100 g of water.
The food product according to claim 10, comprising g. 12. (a) prebaking the dough; (b) treating at least one surface thereof with an aqueous alkaline hydroxide solution; and (c) placing the food product in close proximity to, but not in contact with, the treated surface. comprising the step of packaging in a container with a microwave receptor, characterized in that the combination of the microwave receptor and the surface treatment browns the surface of the food product that is in close proximity to the receptor when the product is heated in the microwave. Baked food whose surface turns brown when heated with microwaves. 13. Claim 12, wherein the alkali hydroxide is selected from the group consisting of sodium hydroxide and potassium hydroxide.
The method described in. 14. The method of claim 12, wherein the aqueous solution comprises about 1 to 40 g of alkali hydroxide dissolved in about 100 g of water. 15. The method of claim 14, wherein the aqueous solution contains about 5 to 10 g of alkali hydroxide dissolved in 100 g of water. 16. The method according to claim 12, wherein the aqueous solution contains sugar. 17. The method of claim 16, wherein the sugar is dissolved in an amount of about 6 to 50 g in 100 g of water.