Seasoning for microwave heating cooking

Abstract

To provide a liquid seasoning for microwave heating cooking that allows solid food materials, including meat or seafood and vegetables, to be simultaneously cooked and tenderized in a short time using a microwave oven.SOLUTION: The liquid seasoning of the present invention is a microwave heating cooking seasoning for cooking solid food materials, containing 1 to 20 wt.% of a fat or oil having a melting point of 16 to 60°C, and having a viscosity of 10 cm or less by means of a Bostwick viscometer at measurement temperature of 25°C with measurement time of 30 seconds. A solid food material being meat or seafood, and at least one selected from the group consisting of leafy and stem vegetables, fruit vegetables and mushrooms can be simultaneously heated and cooked, and both can be tenderized.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid seasoning for microwave cooking, which can be used to cook uncooked solid food ingredients in a microwave oven. [Background technology]

[0002] With the increasing participation of women in the workforce and changes in consumer lifestyles, there is a trend towards using microwave ovens instead of stovetop cooking in order to prepare healthy meals that are easy to prepare at home and that are tasty and delicious.

[0003] In home cooking using a microwave oven, it is common to mix ingredients and seasonings on a heat-resistant plate, cover it with plastic wrap, and heat it in the microwave. Since there is no need to use a pot or frying pan, there is little washing up to do and the kitchen stays clean, but if uncooked ingredients such as raw meat are cooked in the microwave, the moisture and juices in the ingredients will leak out, making the food less juicy and resulting in a dry texture that is not tasty.

[0004] For this reason, liquid seasonings specifically for cooking ingredients in a microwave oven have been developed, and one example is a liquid seasoning for microwave cooking of vegetable ingredients that has adjusted water activity and Brix values ​​to uniformly season ingredients and cook them in a short time (Patent Document 1). Also, to prevent ingredients such as meat and fish, which contain a lot of protein, from hardening and becoming dry when heated, a liquid seasoning for microwave cooking that adjusts pH, carbohydrate concentration, salt concentration, etc. to cook these ingredients softly and allow flavors to penetrate well has been proposed (Patent Document 2).

[0005] Furthermore, a pouched seasoning for microwave cooking has been developed, in which a liquid seasoning for microwave cooking is stored in a heat-resistant container called a pouch. A commonly used pouched seasoning is one in which a sterilized liquid seasoning is filled and sealed in a pouch equipped with a zipper that can be opened and closed and a steam release mechanism that releases steam during cooking, and when heating in a microwave oven, the consumer places their chosen fresh ingredients into the pouch and cooks (Patent Documents 3 and 4). The use of pouched seasonings not only enables more efficient microwave heating, but also eliminates the need to prepare and clean cooking containers, thereby reducing housework labor.

[0006] Because raw ingredients vary in structure and composition, it is difficult to achieve uniform quality after microwave heating. However, improvements in liquid seasoning ingredients and the use of pouch containers, as mentioned above, have improved cooking techniques for uncooked meat, seafood, vegetables, etc., making them delicious. Furthermore, being able to cook meat and vegetables simultaneously not only enriches the dish, but also makes the resulting sauce even more delicious thanks to the meat juices and vegetable extracts. However, compared to meat, leafy vegetables such as onions, fruit vegetables, and mushrooms have a high water content, while root vegetables such as potatoes and pumpkins are dense and hard. Therefore, a satisfactory seasoning that can simultaneously soften meat, seafood, and vegetables with different cooking characteristics in the microwave has yet to be developed. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2020-99204 [Patent Document 2] Patent No. 7253096 [Patent Document 3] Japanese Patent Application Laid-Open No. 2009-254303 [Patent Document 4] Japanese Patent Application Laid-Open No. 2015-130811 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a liquid seasoning for microwave cooking that can simultaneously cook meats and seafood with leafy vegetables, fruit vegetables, and / or mushrooms, which have different heating characteristics, to soften them, and to provide a method for microwave cooking solid food ingredients including meats and vegetables using the liquid seasoning. [Means for solving the problem]

[0009] The inventors discovered that by adjusting the viscosity of a liquid seasoning for microwave cooking to an ultra-high viscosity and by blending it with a high-melting-point oil or fat, it is possible to simultaneously cook meat and vegetables until they are tender, and this led to the completion of the present invention.

[0010] The present invention relates to the following seasonings for microwave cooking (1) to (7). (1) A liquid seasoning for microwave cooking of solid food ingredients including at least one selected from the group consisting of meat or seafood, and leafy vegetables, fruit vegetables, and mushrooms, which contains 1 to 20% by weight of an oil or fat having a melting point of 16 to 60°C, and has a viscosity of 10 cm or less measured at 25°C and for 30 seconds using a Bostwick viscometer. (2) The seasoning for microwave cooking according to (1) above, wherein the oil is animal oil, vegetable oil, hardened vegetable oil, or powdered oil. (3) A microwave cooking seasoning as described in (1) above, in which one side of the solid ingredient is 1 cm or more. (4) The seasoning for microwave cooking according to (1) above, wherein the livestock meat is chicken, pork, or beef, the seafood is shrimp, salmon, octopus, squid, clams, or scallops, the leafy vegetables are onions, cabbage, Chinese cabbage, spinach, broccoli, green onions, komatsuna, bok choy, or asparagus, the fruit vegetables are eggplants, tomatoes, bell peppers, snow peas, or pumpkins, and the mushrooms are king oyster mushrooms or bunashimeji mushrooms. (5) The microwave cooking seasoning according to (1) above, which is a seasoning for simultaneously softening meat or seafood and vegetables. (6) The seasoning for microwave cooking according to any one of (1) to (5) above, which is a liquid seasoning filled and sealed in a packaging container. (7) The seasoning for microwave cooking according to (6) above, wherein the packaging container is a packaging container made of a packaging material compatible with microwave heating.

[0011] The present invention also relates to the following microwave cooking methods (8) and (9). (8) A method for cooking solid food ingredients including at least one selected from the group consisting of meat or seafood, leafy vegetables, fruit vegetables, and mushrooms in a microwave oven using a liquid seasoning in a heating container, wherein the liquid seasoning is a microwave cooking seasoning described in any one of (1) to (5) above. (9) The method according to (8) above, wherein the heating container is a packaging container made of a microwave-compatible packaging material in which the liquid seasoning is filled and sealed. [Effects of the Invention]

[0012] The microwave cooking seasoning and microwave cooking method of the present invention enable cooking that can simultaneously soften meat or seafood with leafy stem vegetables, fruit vegetables, and mushrooms that have a high moisture content, such as onions. By using the liquid seasoning of the present invention, even when meat or seafood, which have different heating characteristics, and leafy stem vegetables, fruit vegetables, and mushrooms that have a high moisture content are cooked simultaneously without pretreatment, both the meat and vegetables can be cooked to a desirable quality, and the meat juices and vegetable extracts will infuse into the sauce after cooking, making it even more delicious, and the meat and vegetables will become a satisfying dish with a good nutritional balance.

[0013] The liquid seasoning of the present invention has an ultra-high viscosity of 10 cm or less when measured with a Bostwick viscometer at 25°C for 30 seconds, and the viscosity is adjusted by adding food ingredients such as fruit or vegetable paste or flour, thickeners, etc. The liquid seasoning of the present invention also contains 1 to 20 wt % of fats and oils having a melting point of 16 to 60°C. In this specification, fats and oils having a melting point of 16°C or higher are referred to as solid fats and oils. When this solid fat is heated and softens together with the thickener, the liquid seasoning is given good physical properties that allow it to slip appropriately and cling to the ingredients as it is heated. It is believed that controlling the physical properties of the thickener and solid fat in the seasoning by heating allows the seasoning to cling to the entire ingredients, enabling simultaneous cooking.

[0014] Furthermore, if a packaging container made of a microwave-compatible packaging material is used as the packaging container for filling and sealing the microwave cooking seasoning, the microwave cooking seasoning can be cooked directly in the microwave without being placed in a separate heating container. For example, if a zippered pouch with a steam vent function that releases steam during cooking is used, solid ingredients can be placed in the pouch, the zipper closed, and the food can be cooked in the microwave without having to be transferred to a separate heating container, eliminating the need to transfer liquid seasoning to a separate heating container and reducing the amount of dishes to wash after cooking. DETAILED DESCRIPTION OF THE INVENTION

[0015] The seasoning for microwave cooking of the present invention is a liquid seasoning that can simultaneously cook and soften solid ingredients including meat and leafy vegetables and / or fruit vegetables by microwave cooking in a short time. Examples of livestock meat include chicken, pork, beef, lamb, duck, etc., and other game meats, and examples of seafood include shrimp, yellowtail, salmon, tuna, octopus, squid, clams, scallops, etc. The effect is particularly pronounced for livestock meat such as chicken, pork, and beef, and seafood such as shrimp, scallops, and salmon, which are prone to protein denaturation and changes in physical properties due to heat, and are prone to uneven heating when heated in a microwave oven. Examples of leafy vegetables include Chinese cabbage, cabbage, spinach, lettuce, green onions, onions, komatsuna, bok choy, butterbur, celery, asparagus, cauliflower, broccoli, chives, and garlic, while examples of fruit vegetables include cucumbers, eggplants, tomatoes, bell peppers, pumpkins, sweet corn, green beans, snow peas, green peas, broad beans, and edamame, and examples of mushrooms include king oyster mushrooms, shiitake mushrooms, mushrooms, buna-shimeji mushrooms, and maitake mushrooms. The effects are particularly pronounced for leafy vegetables with a high water content, such as onions and komatsuna, and mushrooms such as buna-shimeji mushrooms.

[0016] The size and shape of the solid food material when cooked in a microwave oven are arbitrary, but a size and shape that allows it to be easily placed in a microwave heating container, is easy to eat, and is uniformly heated in the microwave is preferred, and it is used by cutting it into, for example, chunks, pieces, rods, circles, etc., with sides of about 1 to 20 cm. Solid food materials such as meat, leafy vegetables, and fruit vegetables may be unprocessed, but they may be seasoned with salt, pepper, etc., or, depending on the type of solid food material, they may be pre-processed by parboiling, removing the bitterness, or blanching in oil.

[0017] The viscosity of the liquid seasoning of the present invention is 10 cm or less when measured using a Bostwick viscometer at 25°C for 30 seconds. Bostwick viscosity is measured by a simple method in which a sample is placed in an inclined device and the distance it flows over a certain period of time is evaluated. If the Bostwick viscosity exceeds 10 cm, the liquid seasoning will not easily remain on the surface of the food material when heated and will not cling to the food material, resulting in an unsatisfactory finished product. A viscosity of 10 cm or less measured using a Bostwick viscometer may correspond to a viscosity of approximately 20,000 mPa·s or more measured using a B-type rotational viscometer. The viscosity of the seasonings of the present invention, which is generally measured using a rotational viscometer at approximately 20,000 mPa·s or more, is quite high, and the viscosity is adjusted using food ingredients such as fruit or vegetable paste or flour, thickeners, etc.

[0018] The Bostwick viscosity of the present invention is measured using a Bostwick viscometer. The measurement method involves first placing the Bostwick viscometer horizontally using a level, closing the gate, and then filling the chamber to capacity with a sample maintained at a product temperature of 25°C. The gate is then opened and the time is measured, and after 30 seconds, the distance at which the sample flows and spreads is measured. Because Bostwick viscosity is a viscosity that measures fluidity, it is also expressed as a measurement value from a consistometer. On the other hand, the viscosity measured by a B-type rotational viscometer is measured by immersing a rotor rotated by a motor in a liquid and measuring the flow resistance as the rotor is rotated by the motor, so the range suitable for measurement varies depending on the type of rotor and the rotation speed selected. In the following examples, the Bostwick viscosity was measured using a Bostwick Consistometer (CSC24925-000, CSC Scientific).

[0019] The thickener used to impart viscosity to the liquid seasoning of the present invention can be a starch or modified starch commonly used in cooking, such as wheat flour starch, rice starch, potato starch, tapioca starch, corn starch, and waxy corn starch, as well as modified starches such as gelatinized starch, heat-moisture starch, cross-linked starch, oxidized starch, etherified starch, and esterified starch. Furthermore, thickening polysaccharides can be used as thickeners, and examples thereof include guar gum, xanthan gum, carrageenan, locust bean gum, gellan gum, gum arabic, tamarind seed, and gellan gum.

[0020] If the liquid seasoning has such a high viscosity, it will not coat the food evenly during microwave heating. For example, it may stick to the container, damaging it if it is a pouch, or sticking to a plate, causing the food to burn. Therefore, the liquid seasoning of the present invention further contains 1 to 20 wt. % of fats and oils with a melting point of 16 to 60°C, preferably 1 to 15 wt. The fats and oils with a melting point of 16°C or higher are generally high-melting solid fats and oils, and are selected from animal fats and oils, vegetable fats and oils, hardened vegetable fats and oils, and powdered fats and oils. Examples include, but are not limited to, chicken oil, pork oil, beef oil, butter, cacao butter, palm oil, coconut oil, hardened palm oil, shortening, powdered fats and oils, etc. Furthermore, the fats and oils with a melting point of 16 to 60°C may be one type or a mixture of two or more types. Furthermore, the liquid seasoning of the present invention may contain 1 to 20% by weight of oils and fats with a melting point of 16 to 60° C., and may also contain any liquid edible oils and fats with a melting point of less than 16° C. Examples of such oils and fats include sesame oil, olive oil, peanut oil, perilla oil, soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, rice oil, and cottonseed oil.

[0021] The melting point of the fat or oil of the present invention means the peak top temperature of the endothermic peak in a differential scanning calorimeter measurement curve (DSC curve) measured using a differential scanning calorimeter (DSC). DSC is an instrument that measures the temperature of a reference material and a sample while varying the sample temperature according to a program, and then measures the calorific value from the temperature difference. Melting point measurements using DSC involve heating a heating furnace to heat the sample and reference material. Once the sample begins to melt, the sample temperature stops rising because heat is consumed in the melting process. Meanwhile, the temperature of the reference material continues to rise regardless of the sample's melting. After melting is complete, the sample temperature rises again in line with the furnace temperature, and the DSC signal corresponds to (sample temperature) - (reference material temperature). DSC measurements can be used to confirm the thermal history of a substance. Generally, an endothermic peak occurs when fats and oils melt. Since fats and oils are mixtures of multiple fatty acid compositions, multiple endothermic peaks may occur. In this invention, the melting point is determined as the temperature at the top of the endothermic peak with the lowest DSC signal value.

[0022] The DSC measurement conditions of the present invention are as follows: 10 mg of fat or oil is weighed into an open aluminum sample container, and DSC analysis is performed from 10°C to 90°C at a temperature increase rate of 5°C / min. The melting point is the peak-top temperature of the endothermic peak in the DSC curve. When multiple endothermic peaks appear, the melting point is the temperature at the peak-top of the lowest DSC signal. In the following examples, melting points were measured using a differential scanning calorimeter (DSC-6220, Hitachi High-Tech Science Corporation).

[0023] The melting point of the fats and oils in the seasoning of the present invention is 16 to 60°C. The solid fats and oils in the seasoning liquid, which have a melting point of 16°C or higher, soften during cooking, providing the liquid seasoning with optimal physical properties, allowing it to slide smoothly and cling to the ingredients as it heats. As a result, meat and vegetables can be thoroughly cooked and softened overall. The melting point of the fats and oils is preferably 20°C or higher, more preferably 25°C or higher, and even more preferably 29°C or higher. On the other hand, if fats and oils with a melting point above 60°C are used, they soften too slowly from 60°C and do not cling to the ingredients sufficiently, which may result in insufficient heating in some parts of some vegetables. Because microwave cooking is difficult to handle and does not allow stirring, a highly viscous seasoning liquid that softens upon heating is thought to be effective as a microwave seasoning.

[0024] The liquid seasoning of the present invention contains salt and carbohydrates. The salt content is not particularly limited, and in addition to table salt, fermented seasonings such as soy sauce and miso containing salt can be used, and the umami components such as amino acids contained in the fermented seasonings make cooking more delicious. Examples of soy sauce include dark soy sauce, light soy sauce, tamari soy sauce, and white soy sauce, and examples of miso include red miso, white miso, barley miso, rice miso, Sendai miso, and Hatcho miso. The salt concentration of the liquid seasoning is preferably 1% by weight or more, in order to increase the efficiency of heating the surface of the solid food material and improve the penetration of flavor.

[0025] Specific examples of carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, polysaccharides such as oligosaccharides, dextrin, and starch, sugar alcohols such as reduced maltose syrup, erythritol, and maltitol, and processed sugar products. The carbohydrate concentration of the liquid seasoning is preferably 2% by weight or more, as this improves the texture of the meat after cooking and eliminates any unpleasant odor.

[0026] The Brix of the liquid seasoning for microwave cooking of the present invention is preferably 8.8 or more, more preferably 33 or more, even more preferably 40 or more, even more preferably 50 or more, and most preferably 55 or more. There are no particular restrictions on the Brix adjusters that can be used, and examples include the oligosaccharides and dextrins exemplified as carbohydrates. The pH of the seasoning for microwave cooking of the present invention is not particularly limited. The pH adjuster is not particularly limited, but examples thereof include commonly used vinegar, acetic acid, lactic acid, citric acid, succinic acid, phytic acid, phosphoric acid, gluconic acid, malic acid, and tartaric acid.

[0027] The water activity of the seasoning for microwave cooking of the present invention is preferably 0.98 or less, but is not particularly limited thereto. Generally, water activity depends on the proportion of free water contained in a sample. Free water is defined as water that is not bound or interacted with other components, and the water activity value of pure water is 1.00 (equilibrium relative humidity of 100%). On the other hand, when components other than water (salt, sugar, carbohydrates, etc.) are mixed, the proportion of bound water bound by interactions with those components and water adsorbed to the surface (adsorbed water) increases, resulting in a decrease in water activity.

[0028] Other ingredients that can be added include citrus fruits, seasonings, flavorings, spices, alcoholic beverages, dietary fiber, alcohol, and additives. Citrus fruits include yuzu, lemon, sudari, kabosu, and mandarin oranges, and seasonings include ketchup, mayonnaise, sauces, soup stock, mirin, monosodium glutamate, and monosodium inosinate. The content of these ingredients is adjusted so that the viscosity of the present invention falls within a predetermined range.

[0029] The packaging container into which the microwave seasoning of the present invention is filled and sealed can be any container, regardless of shape, as long as it is a container for liquid seasonings that can be subjected to heat sterilization or retort treatment. Furthermore, if a packaging container made of a microwave-compatible packaging material is used as a packaging container for liquid seasonings, it can be used not only as a packaging container but also as a container for microwave heating, and there is no need to transfer the liquid seasoning from the packaging container to a heating container when cooking, as solid ingredients can be placed in the container and cooked as is, which saves time and reduces the amount of dishes to wash. An example of a packaging container that also serves as a heating container is one in which the top of the container is partially or entirely open, and it is preferable to provide a resealing function for resealing the container after opening it and placing ingredients in it before microwave cooking, or a steam venting mechanism for venting steam outside the container during microwave cooking.

[0030] Examples of such containers that can be used include molded containers made of heat-resistant resin that can be cooked in a microwave oven, and laminated plastic films made of three layers: a heat-resistant thermoplastic resin film, a peel layer, and a sealant film. These include standing pouches with a gusseted bottom, gusseted bags with gussets on the bottom and sides, flat-type pouches (sitting pouches), three-sided sealed bags, four-sided sealed bags, pillow bags, and paper containers. A stand-up pouch is a flat-bag-like pouch made by folding and overlapping plastic film to create a gusset at the bottom, and then heat-sealing both side edges and the top edge to form side and top edge seals. A zipper is provided parallel to and below the top edge seal, and the side edge seal between the zipper and the top edge seal has notches that can be torn to form openings for adding ingredients and removing food. In addition, a steam passage is provided on the surface of the pouch below the zipper as a steam vent mechanism to prevent the pouch from expanding and bursting during microwave cooking. The pouch's steam vent mechanism may be one that adjusts the fit of the zipper when sealed so that the pressure caused by the container expanding during microwave cooking partially opens the zipper.

[0031] The liquid seasoning of the present invention is sterilized by heat at 60°C or higher but lower than 100°C for 1 to 60 minutes using a conventional heat sterilization method. When retort sterilization is performed for long-term storage, the packaging containers are placed in a retort tank, the temperature of the retort tank is raised to about 120°C using steam or hot water, and a sterilization treatment is carried out for a certain period of time to achieve a predetermined sterilization effect. Retort sterilization generally refers to sterilization at a core temperature of 121°C for 4 minutes (F value 4) or higher, or by a method with an equivalent or greater effect.

[0032] The size and shape of the microwave-heated container used to hold the liquid seasoning and solid ingredients can be any size as long as the solid ingredients can be placed on top, but a heat-resistant container such as a Tupperware or heat-resistant dish suitable for microwave cooking is preferable. It is also a good idea to cover the container with plastic wrap or a lid when heating, if necessary. Furthermore, from the viewpoints of achieving uniform seasoning with the liquid seasoning, adhesion to the surface of the food ingredients, ease of blending with the food ingredients, and suppression of evaporation of water from the food ingredients, the amount of liquid seasoning added per 100 g of solid food ingredients is usually 5 to 100 g, preferably 7.5 to 50 g, more preferably 10 to 40 g, and optimally 12 to 35 g, although the suitable amount varies depending on the size and shape of the heating container and the amount and type of solid food ingredients.

[0033] Next, a method for cooking solid food ingredients by heating in a microwave oven using the liquid seasoning of the present invention will be described. If the packaging container is not a heating container, the solid ingredients are arranged on a heating container that can be used for microwave cooking, and the liquid seasoning is poured in from the packaging container, the ingredients are immersed, lightly rubbed in or left to soak for a while, and then the ingredients are covered with plastic wrap or a lid as needed and cooked in a microwave oven. Furthermore, when the packaging container also serves as a heating container, for example, in the case of a liquid seasoning in a stand-up pouch, the upper seal is separated starting from the notch in the stand-up pouch, the opening is widened, and solid ingredients that have been cut to a predetermined size are placed through the opening into the liquid seasoning in the pouch. With the zipper closed, the ingredients and liquid seasoning are thoroughly mixed together, and the pouch is then placed upright and cooked in a microwave oven.

[0034] Microwave cooking using the microwave cooking seasoning of the present invention is carried out under conditions that allow the necessary and sufficient amount of heat to be applied to the liquid seasoning and solid ingredients, thereby bringing out the desired flavor, texture, and appearance of the ingredients placed in the heating container. Because ingredients are seasoned with a liquid seasoning, heating conditions that at least bring the liquid seasoning to a boil are required, and the appropriate heating conditions vary depending on the ingredient. For example, heating is performed for at least 2 minutes at 600W output per 100g of liquid seasoning and ingredients combined. Here, "600W x 2 minutes" refers to microwave heating under conditions where the product of output wattage and time is the same, such as 4 minutes at 300W output or 3 minutes at 400W output. If you steam it for 30 seconds to 30 minutes, preferably 1 to 10 minutes, after cooking it in the microwave, the residual heat will allow the flavor to blend even better.

[0035] In the present specification, the symbol "to" between numerical values ​​means a value that includes the numerical values ​​before and after it, and means a value that is equal to or greater than the preceding numerical value and equal to or less than the following numerical value. The present invention will be specifically explained below based on test plots as examples and comparative examples, but the present invention is not limited to the following test plots. In addition, all "%" in the test examples means "% by mass." [Example]

[0036] In each example, unless otherwise specified, the cooking methods of "preparation of seasoning liquid" and "microwave cooking" were in accordance with the basic methods below. [Preparing seasoning liquid: Basic method] 1. Mixing ingredients Each ingredient (mass % based on the total mass of the seasoning) shown in each table and water were mixed together, and the mixture was heated to 85°C with stirring and maintained at this temperature until the mixture was uniformly mixed. 2. Filling 70 g of each seasoning was placed in a microwaveable zippered stand-up pouch with a steam release mechanism, which was then sealed. 3. Heat treatment The pouch containing the seasoning was placed in a retort oven and heated at 100°C for 10 minutes, yielding a liquid seasoning in a container for microwave cooking (hereinafter referred to as the test seasoning), in which the liquid seasoning was filled into the pouch.

[0037] [Microwave cooking: Basic method] 1. Preparing the meat Pork belly (250 g) was prepared and cut into 3 cm cubes as a preparatory step. Prepare an onion (100g, cut in half) and cut it into 4 pieces lengthwise and widthwise with the flat side facing down. 2. Rub the ingredients together The opening at the top of each test seasoning pouch was opened, the cut pork belly and onion were added, and the pouch was closed with a zipper to seal it. The ingredients were rubbed while holding the outside of the pouch with both hands for 30 seconds to coat the ingredients in the seasoning. 3. Microwave cooking The test seasoning containing meat was placed upright in the center of the flat table inside the microwave oven, with the zippered pouch facing up. The test seasoning was heated in the microwave at 600W for 7 minutes, and then steamed outside the oven for 4 minutes to produce a cooked product. The resulting cooked products were then subjected to sensory evaluation.

[0038] [Sensory evaluation method] <Cooking method> "Preparation of seasoning liquid" and "microwave cooking" were performed according to the basic method described above. <Evaluation method> "Evaluation Panel" An analytical sensory evaluation panel (three members, A to C, with training periods of 8 to 20 years) with expertise in evaluating solid food ingredients (meat, seafood, vegetables, and mushrooms) was used. "Evaluation training" Evaluation training was conducted for each evaluation item. Specifically, the characteristics of the evaluation items were discussed and refined among the panelists so that each panelist had a common understanding. In addition, to ensure the validity of the sensory test, the panelists were trained using several evaluation samples to confirm the reproducibility of the evaluations by each panelist. After this evaluation training, the panelists evaluated the evaluation samples of each test seasoning liquid.

[0039] "Overview of evaluation items" The evaluation items are the following four items. Texture evaluation items: "meat tenderness" and "vegetable tenderness" Flavor evaluation item: One item: "Sweetness of vegetables" Appearance evaluation item: One item: "Overflow during cooking" The state of the pouch immediately after heating was presented to a panel for evaluation of appearance. Next, the cooked product was cut into bite-sized pieces (approximately 20 g) using kitchen scissors to prepare evaluation samples. These evaluation samples were presented to a panel, who evaluated the texture and flavor (the aroma that wafted from the mouth to the nose when eaten) perceived when eating.

[0040] "Evaluation Item Definition" "Meat tenderness": The tenderness of the meat core, so that it can be bitten off when chewed. "Softness of vegetables": Vegetables should feel soft when chewed and be easy to bite through. "Sweetness of vegetables": Feeling the sweetness of vegetables when chewing them. "Overflow during cooking": Overflowing of the container during microwave heating.

[0041] "Evaluation Criteria" The following three- or two-level evaluation was conducted. "Meat tenderness" ○: Feel, △: Feel slightly, ×: Not feel (You can feel the muscle fibers and it's difficult to bite through) "Softness of vegetables" ○: Feel, △: Feel slightly, ×: Not feel (You can feel the muscle fibers and it's difficult to bite through) "The sweetness of vegetables" ○: Feeling, △: Feeling slightly, ×: Not feeling "comprehensive evaluation" If there was even one × or △ in the evaluation, the overall evaluation was marked ×. If all items were ○, the overall evaluation was marked ○.

[0042] <Seasoning liquid measuring device> Brix (Bx): Digital sugar content meter RX-5000α (Atago) pH: pH meter HM-25R (DKK Toa) Water activity: LabMaster-awSTANDARD water activity measuring device (Novasinas) Bostwick viscosity: Bostwick Consistometer (CSC24925-000, CSC Scientific) Melting point: Differential scanning calorimeter (DSC-6220, Hitachi High-Tech Science Corporation) Viscosity: B-type viscometer TVB-10M (Toki Sangyo Co., Ltd.) The viscosity was measured using a No. 4 rotor, adjusted to 25°C, at a rotation speed of 3-30 rpm for 30 seconds. The viscosity values ​​in parentheses in each table are (rotor type, rotation speed, and seasoning liquid temperature).

[0043] [Test 1] [Test for the presence of solid fats and oils] Table 1 shows the details and results of Test 1. The preparation of the seasoning liquid and microwave cooking followed the basic method. <Seasoning liquid> Test group 1: This was prepared according to the formulation of test seasoning 5 in Table 1 described in Japanese Patent No. 7000607, with the addition of brewed vinegar, and did not contain any solid fats or oils (pork oil). Test area 2: Seasoning without solid fat (pork oil) Test group 3: Test group 2 seasoning liquid with 1.5% by weight of solid fat (pork oil) added Test area 4: Seasoning liquid with xanthan gum added instead of tamarind seed gum in test area 3 Test area 5: Seasoning liquid with increased amounts of tamarind seed gum and modified starch from test area 3

[0044] [Table 1]

[0045] Test plots 1 and 2 are comparative examples, and test plots 3 to 5 are working examples. Comparing Test Plots 1 and 2 with Test Plots 3 to 5, it is clear that in order for the effects of the present invention to be exerted, it is important that the seasoning contains solid oils and fats. If a high-viscosity seasoning does not contain solid fats, the seasoning will not adhere to the ingredients and the food will not be heated enough, resulting in meat and vegetables not being tender and the vegetables having a grassy smell.In addition, the seasoning will stick to the container and burn.

[0046] [Test 2] Test for suitable Bostwick viscosity Table 2 shows the details and results of Test 2. The preparation of the seasoning liquid and microwave cooking followed the basic method. <Seasoning liquid> Test area 1: Same as test area 1 in Test 1 Test areas 2-6: Seasoning liquid with viscosity adjusted by varying the content of modified starch Test areas 7 and 8: Modified starch and tamarind seed gum were added to adjust the viscosity of the seasoning liquid.

[0047] [Table 2]

[0048] Test plots 1 to 3 are comparative examples, and test plots 4 to 8 are examples. Comparing test plots 3 and 4, which differ only in the content of modified starch, it was confirmed that a Bostwick viscosity of 10 cm or less is important for the seasoning. If the high-viscosity seasoning does not contain solid fats with a viscosity above the specified level, the seasoning will not adhere to the ingredients and the cooking will be insufficient, resulting in meat and vegetables not being tender, meat having an unpleasant odor, and vegetables having a grassy smell.In addition, the amount of sauce from the cooked food will be too much, and the sauce will not have the desired viscosity.

[0049] [Test 3] [Test for the optimum melting point of fats and oils] Tables 3 and 4 show the details and results of Test 3. The preparation of the seasoning liquid and microwave cooking followed the basic method. <Seasoning liquid> Test area 1: Seasoning liquid without oil or fat Test group 2: Seasoning liquid containing 1.5% by weight of rapeseed oil (melting point 10°C or less) as fat. Test area 3: Seasoning liquid containing 1.5% by weight of pork oil (melting point 29.4°C) as fat (same seasoning liquid as test area 6 in test 2) Test group 4: Seasoning liquid containing 1.5% by weight of chicken oil (melting point 16.4°C) as fat. Test group 5: Seasoning liquid containing 1.5% by weight of beef oil 1 (melting point 31.8°C) as fat Test group 6: Seasoning liquid containing 1.5% by weight of beef oil 2 (melting point 33.2°C) as fat. Test area 7: Seasoning liquid containing 1.5% by weight of rapeseed oil (melting point 10°C or less) as fat (same as test area 2) Test group 8: Seasoning liquid containing 1.5% by weight of olive oil (melting point 10°C or less) as fat. Test group 9: Seasoning liquid containing 1.0% by weight of pork oil (melting point 29.4°C) as fat Test group 10: Seasoning liquid containing 1.5% by weight of beef oil 3 (melting point 34.1°C) as fat Test group 11: Seasoning liquid containing 1.5% by weight of hardened palm kernel oil (melting point 32.0°C) as fat Test group 12: Seasoning liquid containing 1.5% by weight of powdered oil spray fat PM (Riken Vitamin Co., Ltd.) (melting point 58.6°C) as oil. Test group 13: Seasoning liquid containing 1.5% by weight of powdered oil spray fat NR-100 (Riken Vitamin Co., Ltd.) (melting point 67.8°C) as oil.

[0050] [Table 3] [Table 4]

[0051] Test plots 1, 2, 7, 8, and 13 are comparative examples, and the rest are examples. Comparing Test Area 2 and Test Area 4, it was confirmed that the melting point of the oil and fat must be 16°C or higher. Comparing Test Area 12 and Test Area 13, it was confirmed that the melting point of the oil and fat must be 60°C or lower.

[0052] [Test 4] [Test for suitable solid fat content] Table 5 shows the details and results of Test 4. The preparation of the seasoning liquid and cooking in the microwave were performed according to the basic method. <Seasoning liquid> Test areas 1 to 10: Seasoning liquid containing 0.1 to 25.0% by weight of pork oil (melting point 29.4°C) as fat. In addition, Test Area 1 used the same seasoning liquid as Test Area 6 in Test 2 and Test Area 3 in Test 3.

[0053] [Table 5]

[0054] Test plots 2 to 4 and 10 are comparative examples, and the rest are working examples. Comparing Test Plots 4 and 5, it was confirmed that an oil content of 1% by weight or more is important. Comparing Test Plots 9 and 10, it was confirmed that an oil content of 20% by weight or less is important.

[0055] [Test 5] [Tests on meat, seafood, vegetables, or containers] Table 6 shows the details and results of Test 5. The seasoning liquid was prepared according to the standard method. Microwave cooking for Tests 1 to 7 was performed according to the standard method. <Seasoning liquid> Test areas 1 to 9: The same seasoning liquid as test area 6 in test 2, test area 3 in test 3, and test area 1 in test 4 <Meat, seafood, vegetables, or containers> Test area 1: The solid ingredients were pork and onion (leafy vegetables) (same solid ingredients as test area 6 in test 2, test area 3 in test 3, and test area 1 in test 4). Test area 2: The solid ingredients were pork and cabbage (leafy vegetables). Test area 3: The solid ingredients were pork and eggplant (vegetables). Test area 4: The solid ingredients were chicken and onion. Test area 5: Container used as a dish Test area 6: Tupperware container Test area 7: The container was a sitting pouch Test area 8: The solid ingredients were chicken and king oyster mushrooms. Test area 9: The solid ingredients were shrimp (seafood) and broccoli (leafy vegetables).

[0056] <Cooking method> Test group 8: One chicken thigh (250 g) was prepared and cut into approximately 5 cm cubes. I prepared one pack of king oyster mushrooms (100g) and cut them into pieces approximately 3cm x 4cm x 1cm thick. Microwave heating conditions: 600W for 7 minutes. Test area 9: Commercially available peeled shrimp (200g, 3-5cm) were prepared. One head of broccoli (150g) was prepared and cut into florets. Microwave heating conditions: 600W for 4 minutes.

[0057] [Table 6]

[0058] All of these are examples, and it was found that meat and vegetables could be softened even when the solid ingredients were changed. In the present invention, the effects are not limited to the container, but from the viewpoints of the softness of the solid ingredients, the degree of intertwining of the solid ingredients with the sauce, and the state of the sauce after heating, the standing pouch was the most excellent container. In terms of the degree of intertwining of the solid ingredients with the sauce and the state of the sauce after heating, the sitting pouch and Tupperware were also highly effective, and the state of the sauce after heating was also sufficient when used on a plate. In addition, a test similar to Test Group 1 was conducted using only pork (without onions) and only onions (without pork) as solid ingredients. As a result, in the former test group, the meat was slightly hard in terms of tenderness, and the pork odor was also easily noticeable. In the latter test group, the softness of the vegetables varied among the individual onions, and in some places the texture of raw vegetable fibers was slightly felt. In addition, some parts of the vegetables were slightly less sweet. Therefore, it was found that the present invention is more effective when meat and seafood, which have different heating characteristics, and leafy vegetables, fruit vegetables, and mushrooms are cooked simultaneously in a microwave oven.

[0059] [Test 6] [Melt point measurement of various solid fats and oils] A differential scanning calorimeter (Hitachi High-Tech Science Corporation, DSC-6220) was used to measure the melting points of the fat and oil samples. 10 mg of fat or oil was weighed into an open aluminum sample container, and DSC measurement was performed from 10 to 90°C at a temperature increase rate of 5°C / min. The melting point was determined as the peak-top temperature of the endothermic peak in the DSC curve. When multiple endothermic peaks were observed, the peak-top temperature of the lowest DSC signal was determined as the melting point. Table 7 shows the melting points of the solid fats and oils used in the examples, measured by the method of Test 6.

[0060] [Table 7]

[0061] Chicken oil is a fat obtained by boiling chicken bones (bone from which the edible meat has been removed, consisting of bone marrow and a small amount of meat attached), and in addition to a top endothermic peak of 16.4°C, an endothermic peak at 29.3°C was also confirmed. Pork oil is a fat obtained by boiling pork bones (pig bones with the edible meat removed, consisting of bone marrow and a small amount of meat attached). Beef oil 1 is an oil obtained by boiling beef bones (beef bones from which the edible meat has been removed, consisting of bone marrow and a small amount of meat attached to it), and in addition to a top endothermic peak of 31.8°C, an endothermic peak at 26.7°C was also confirmed. Beef oil 2 is an oil obtained by boiling beef fat, and in addition to the top endothermic peak of 33.2°C, an endothermic peak of 24.3°C was also confirmed. Beef oil 3 is an oil obtained by boiling beef fat, and in addition to the top endothermic peak of 34.1°C, an endothermic peak of 21.8°C was also confirmed. In addition to the top endothermic peak at 32.0°C, hardened palm kernel oil also showed an endothermic peak at 44.3°C.

[0062] Since fats and oils are mixtures of multiple fatty acid compositions, multiple endothermic peaks were observed. In the seasoning liquid of the present invention, the melting point is the temperature at the peak top of the lowest DSC signal, and multiple fats and oils with different melting points may be mixed. For example, rapeseed oil and pork oil can be used together, and the effect is achieved when the seasoning liquid contains 1% or more of fats and oils with a temperature of 16°C or higher.

Claims

1. A liquid seasoning for microwave cooking of solid food ingredients including at least one selected from the group consisting of meat or seafood, and leafy vegetables, fruit vegetables, and mushrooms, the seasoning containing 1 to 20% by weight of an oil or fat having a melting point of 16 to 60°C, and having a viscosity of 10 cm or less measured at a temperature of 25°C and a measurement time of 30 seconds using a Bostwick viscometer.

2. 2. The seasoning for microwave cooking according to claim 1, wherein the oil is animal oil, vegetable oil, hydrogenated vegetable oil, or powdered oil.

3. 2. The seasoning for microwave cooking according to claim 1, wherein one side of the solid food material is 1 cm or more.

4. 2. The seasoning for microwave cooking according to claim 1, wherein the livestock meat is chicken, pork, or beef, the seafood is shrimp, salmon, octopus, squid, clams, or scallops, the leafy vegetables are onion, cabbage, Chinese cabbage, spinach, broccoli, green onion, komatsuna, bok choy, or asparagus, the fruit vegetables are eggplant, tomato, bell pepper, snow pea, or pumpkin, and the mushrooms are king oyster mushrooms or bunashimeji mushrooms.

5. 2. The seasoning for microwave cooking according to claim 1, which is a seasoning for simultaneously softening meat or seafood and vegetables.

6. 6. The seasoning for microwave cooking according to claim 1, which is a liquid seasoning filled and sealed in a packaging container.

7. 7. The seasoning for microwave cooking according to claim 6, wherein the packaging container is made of a packaging material compatible with microwave heating.

8. 6. A method for cooking solid food ingredients, including meat or seafood, and at least one selected from the group consisting of leafy vegetables, fruit vegetables, and mushrooms, in a microwave oven using a liquid seasoning in a heating container, wherein the liquid seasoning is a microwave cooking seasoning as defined in any one of claims 1 to 5.

9. The method according to claim 8, wherein the heating container is a packaging container made of a microwaveable packaging material in which the liquid seasoning is filled and sealed.

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