PURPOSE: To prepare the titled food cookable within a short time without causing uneven heating, by using water and oil and fat in emulsified state and specifying the content of the oil and fat and the particle size in the emulsion.
CONSTITUTION: Water and oil and fat component compounded to a food as a constituent component are used in the form of an emulsion having an oil and fat content of 20W80wt% and containing emulsion particles of ≤5μ diameter accounting for ≥60% of the whole particles. The oil, fat and water existing in the food raw material such as flour, seed, fruit, vegetable, etc., are excluded from the above content. The form of the emulsion is uninfluential to the effect, i.e. it may be O/W, W/O, O/W/O or W/O/W emulsion. The rate of temperature increase and the uniformity of heating of the food in the microwave-heating process can be further improved by using a bubble-containing emulsion in the above food.
IKEDA KENJI
TSUNODA NORIYASU
