PROBLEM TO BE SOLVED: To provide foods for microwave cooking capable of shortening heat time without generation of heating unevenness when heat cooking by microwave is conducted.SOLUTION: There are provided foods for microwave cooking in which heat resistant gel having the melting point of 90°C or more is dispersed in foods or granular food groups. There are provided foods for microwave cooking in which the heat resistant gel further contains oil and fat and the content of the oil and fat to the heat resistant gel is 5 to 70 wt.%. There are provided foods for microwave cooking in which the heat resistant gel is derived from at least one or more gelling agent of alginic acid monovalent cation salt, deacylated gellan gum, curdlan, agar, konjak powder, LM pectin. There is provided a manufacturing method of foods for microwave cooking having a process for gelling the gelling agent which forms the heat resistant gel having the melting point of 90°C or more to obtain the heat resistant gel and a process for dispersing the heat resistant gel in the foods or the granular food groups.SELECTED DRAWING: None【課題】電子レンジによる加熱調理を行う際に加熱ムラが生じず、加熱時間を短縮することができる電子レンジ調理用食品及びその製造方法の提供。【解決手段】融点が90℃以上である耐熱性ゲルが食品中又は粒状食品群中に分散している電子レンジ調理用食品。前記耐熱性ゲルが油脂をさらに含有し、前記耐熱性ゲルに対する前記油脂の含有量が5~70重量%である電子レンジ調理用食品。前記耐熱性ゲルがアルギン酸1価カチオン塩、脱アシルジェランガム、カードラン、寒天、こんにゃく粉、LMペクチンのうちいずれか1以上のゲル化剤に由来する電子レンジ調理用食品。融点が90℃以上である耐熱性ゲルを形成するゲル化剤をゲル化させて、前記耐熱性ゲルを得る工程と、前記耐熱性ゲルを食品中又は粒状食品群中に分散させる工程と、を有する電子レンジ調理用食品の製造方法。【選択図】なし
