METHOD FOR PRODUCING HEAT PROCESSED FOOD
An objective to be achieved by the present invention is to provide a method for producing a heat processed food which can be uniformly heated in a short time without causing “unevenness of heating” on microwave oven cooking. Another objective of the present invention is also to provide a heat professed food, use of an antifreeze protein in producing a heat processed food, a method for improving an effect of heating treatment on a heat professed food, and an agent for improving an effect of heating treatment. The method for producing a heat processed food according to the present invention is characterized in comprising the steps of adding an antifreeze protein to a food material or a food; and cooling the resulting mixture.
1 . A method for producing a heat processed food, comprising the steps of adding an antifreeze protein to a food material or a food; and cooling the resulting mixture.
2 . The production method according to claim 1 , wherein the content of the antifreeze protein in the heat processed food is not less than 0.00001% by mass.
3 . The production method according to claim 1 , wherein the antifreeze protein is derived from a plant.
4 . The production method according to claim 1 , wherein the antifreeze protein is derived from a fungi.
5 . Use of an antifreeze protein for producing a heat processed food.
6 . A heat processed food, comprising an antifreeze protein.
7 . The heat processed food according to claim 6 , the content of the antifreeze protein in the heat processed food is not less than 0.00001% by mass.
8 . The heat processed food according to claim 6 , wherein the antifreeze protein is derived from a plant.
9 . The heat processed food according to claim 6 , wherein the antifreeze protein is derived from a fungi.
10 . The heat processed food according to claim 6 , wherein the heat processed food is a frozen food, a microwave food, a chilled food or a retort pouch food.
11 . A method for improving a heating treatment effect on a heat processed food, comprising the step of adding an antifreeze protein to a food material or a food.
12 . The method for improving a heating treatment effect according to claim 11 , wherein the heating treatment effect is to shorten a heating time.
13 . The method for improving a heating treatment effect according to claim 11 , wherein the heating treatment effect is to inhibit the unevenness of heating.
14 . An agent for improving a heating treatment effect on a heat processed food, comprising an antifreeze protein.
15 . The agent for improving a heating treatment effect according to claim 14 , wherein the antifreeze protein is derived from a plant.
16 . The agent for improving a heating treatment effect according to claim 14 , wherein the antifreeze protein is derived from a fungi.
17 . The production method according to claim 2 , wherein the antifreeze protein is derived from a plant.
18 . The production method according to claim 2 , wherein the antifreeze protein is derived from a fungi.
19 . The heat processed food according to claim 7 , wherein the antifreeze protein is derived from a plant.
20 . The heat processed food according to claim 7 , wherein the antifreeze protein is derived from a fungi.