Seasoning for microwave heating cooking

Abstract

To provide a liquid seasoning for microwave heating cooking that makes it possible to soften, in a short time and simultaneously, solid food ingredients including meat and / or seafood together with vegetables and / or mushrooms through microwave heating.SOLUTION: The liquid seasoning of the present invention is a seasoning for microwave heating cooking of solid food ingredients including meat and / or seafood and vegetables and / or mushrooms, which has a complex modulus (G*) at 75°C of 500 Pa or more as measured by dynamic viscoelasticity measurement, and a Brix value of 35 or higher.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] Although it is difficult to obtain uniform quality after microwave heating because raw ingredients have different tissue structures and components, improvements in liquid seasoning ingredients and the use of pouch containers as described above have improved cooking techniques for uncooked meat, fish, vegetables, etc., allowing them to be cooked deliciously. Furthermore, the ability to simultaneously cook meat or seafood with vegetables or mushrooms not only enriches a dish, but also makes the resulting sauce even more delicious due to the seafood and meat juices and extracts of the vegetables and mushrooms. However, compared to meat, leafy vegetables such as onions and mushrooms have a high water content, while root vegetables such as potatoes and fruit vegetables such as pumpkin are dense and hard. Therefore, a satisfactory seasoning that can simultaneously soften meat or seafood with vegetables or mushrooms, which have different heating characteristics, in a microwave oven has not yet been 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 meat or seafood and vegetables or mushrooms, which have different heating characteristics, until they are tender, and to provide a method for cooking solid food ingredients, including meat or seafood and vegetables or mushrooms, in a microwave oven using the liquid seasoning. [Means for solving the problem]

[0009] The present inventors discovered that by adjusting the dynamic viscoelasticity and Brix of a liquid seasoning for microwave cooking to a specific value or higher, it is possible to simultaneously cook meat or seafood and vegetables or mushrooms until they are tender, and have completed the present invention.

[0010] The present invention relates to the following seasonings for microwave cooking [1] to [8]. [1] A liquid seasoning for microwave cooking of solid ingredients including meat and / or seafood, and vegetables and / or mushrooms, characterized in that the complex modulus (G*) at 75°C measured by dynamic viscoelasticity measurement is 500 Pa or more and the Brix is ​​35 or more. [2] The seasoning for microwave cooking according to [1] above, which contains a carbohydrate having a number average molecular weight of 300 to 120,000. [3] The seasoning for microwave cooking according to [1] above, which contains starch hydrolysates and / or oxidized starch with a DE value of 4 to 50. [4] The microwave cooking seasoning described in [1] above, wherein one side of the solid ingredient is 1 cm or more. [5] The microwave cooking seasoning described in [1] above, wherein the meat is chicken, pork, or beef, the seafood is shrimp, salmon, squid, or clams, the vegetables are potato, sweet potato, taro, lotus root, mountain yam, burdock, turnip, daikon radish, carrot, pumpkin, edamame, corn, tomato, broccoli, asparagus, or onion, and the mushrooms are king oyster mushrooms or bunashimeji mushrooms. [6] The microwave cooking seasoning according to [1] above, which is a seasoning for simultaneously softening solid ingredients including meat and / or seafood, and vegetables and / or mushrooms. [7] The seasoning for microwave cooking according to any one of [1] to [6] above, which is a liquid seasoning filled and sealed in a packaging container. [8] The seasoning for microwave cooking described in [7] above, wherein the packaging container is a packaging container made of a packaging material that is microwave-compatible.

[0011] The present invention also relates to the microwave cooking methods [9] and

[10] below. [9] A method for cooking solid ingredients including meat and / or seafood, and vegetables and / or 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 [6] above.

[10] The method according to [9] 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 make it possible to simultaneously cook meat and hard root vegetables and fruit vegetables such as potatoes until they are tender. The liquid seasoning of the present invention satisfies the different needs of moderate heating of meat without overcooking, while softening root vegetables and the like by heating them as much as possible, and can simultaneously cook meat or seafood and vegetables or mushrooms to desirable quality without pretreatment. After cooking, the sauce is infused with the essences of ingredients such as seafood, meat juice, vegetables, and mushrooms, making it even more delicious, and also resulting in a satisfying dish with a good nutritional balance of meat, seafood, vegetables, and mushrooms.

[0013] The Brix of the liquid seasoning of the present invention is 35 or more, and by controlling the moisture content by reducing water, which is a substance with high solids and high dielectric loss in the seasoning liquid, ingredients are easily heated, allowing potatoes and other foods to be cooked in a short time. Furthermore, dynamic viscoelasticity usually does not change much with temperature, and in fact tends to decrease as the temperature increases. However, with the seasoning of the present invention, dynamic viscoelasticity increases as the temperature increases, so that the seasoning liquid clings to the ingredients until the very end. In this way, by controlling the dynamic viscoelasticity, the seasoning moves appropriately and becomes entangled with the ingredients, which, combined with moisture control by high Brix, is thought to make simultaneous cooking possible.

[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. [Brief explanation of the drawings]

[0015] [Figure 1] FIG. 2 is a graph showing the dynamic viscoelasticity (relationship between temperature and G*) measured using a rheometer for the liquid seasonings produced in the Examples and Comparative Examples. DETAILED DESCRIPTION OF THE INVENTION

[0016] The seasoning for microwave cooking of the present invention is a liquid seasoning that can simultaneously cook and soften solid ingredients including meat and / or seafood and vegetables and / or mushrooms in a short time using microwave heating. One or more types of meat and / or seafood may be used. Also, one or more types of vegetables or mushrooms may be used. 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.

[0017] Examples of vegetables include root vegetables such as potato, sweet potato, taro, lotus root, yam, daikon radish, burdock, turnip, and carrot; fruit vegetables such as pumpkin, edamame, corn, kidney beans, broad beans, peas, soybeans, black beans, adzuki beans, green peas, tomato, cucumber, bell pepper, and paprika; and leafy vegetables such as onion, Chinese cabbage, cabbage, spinach, lettuce, green onion, komatsuna (Japanese mustard greens), bok choy, butterbur, mitsuba (Japanese laurel wort), garland chrysanthemum, mizuna (water mustard greens), celery, asparagus, cauliflower, broccoli, chives, and garlic. The effect is particularly pronounced on dense, hard root vegetables such as potatoes, which are difficult to cook until tender, leafy vegetables such as broccoli and asparagus, which are long and bulky and difficult to cook evenly, fruit vegetables such as pumpkin, and mushrooms such as king oyster mushrooms and bunashimeji mushrooms.

[0018] 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, a block, piece, stick, circle, etc. with a side of about 1 to 20 cm. Meat and vegetables, which are solid food materials, 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 bitterness, blanching, etc.

[0019] Viscoelasticity is an index of the viscoelasticity of a viscoelastic body that exhibits both elastic and viscous properties under conditions such as materials with intermediate properties between viscosity and elasticity, temperature, etc. Dynamic Mechanical Analysis (DMA) is a method for examining materials whose hardness or softness changes with deformation, and analyzes the viscoelasticity of a material from the force and deformation when it is deformed.

[0020] The dynamic viscoelasticity of the present invention is measured using a rheometer, and the measurement conditions are that the temperature is raised continuously at a rate of 2°C / min within the range of 20°C to 75°C. The sample jig is a parallel plate type in which a 2mm thick sample is sandwiched between two flat plates (diameter: 60mm), and the measurement is performed at a strain of 5% and a frequency of 1Hz. The complex modulus (G*) is an index of physical properties (viscoelasticity) that combine viscosity and elasticity, and is expressed as G* = |G*| = √(G' 2 +G“ 2 A larger G* means that a larger force is required to produce the same amount of deformation. G' (storage modulus) = τ / γ * Cos(δ) G“(loss modulus)=τ / γ*Sin(δ) τ is stress, γ is strain, and δ is the phase angle. In the following examples, the dynamic viscoelasticity was measured using a commercially available rheometer "HAAKE Viscotester iQ Air" (manufactured by Thermo Fisher Scientific).

[0021] The G* of the seasoning of the present invention at 75°C as measured by dynamic viscoelasticity measurement is preferably 500 Pa or more, more preferably 800 Pa or more, even more preferably 1000 Pa or more, even more preferably 1200 Pa or more, particularly preferably 2000 Pa or more, and most preferably 2500 Pa, indicating high viscoelasticity. If it is less than 500 Pa, the seasoning liquid is less likely to remain on the surface of the food material, making it difficult for the food material to be heated, resulting in an unsatisfactory finished quality. On the other hand, if G* is too high, the seasoning liquid will not move from the surface of the food, and meat in particular may become overheated and tough. G* at 75°C is preferably 100,000 Pa or less, more preferably 30,000 Pa or less, even more preferably 25,000 Pa or less, and most preferably 10,000 Pa or less.

[0022] Generally, as the temperature rises, molecular motion increases, and the overall resistance often decreases as the temperature rises. It has also been reported that in polymers, thermal denaturation, an increase in molecular weight, and an increase in crosslinked structures due to molecular entanglement reduce the temperature-induced decrease in viscoelastic properties. When a seasoning is heated, its dynamic viscoelasticity usually does not change much with temperature, or tends to decrease as the temperature increases. In contrast, the ratio of G* at 75°C to G* at 25°C, "(75°C G*) / (25°C G*)," as determined by dynamic viscoelasticity measurement of the seasoning of the present invention, is preferably 7 to 1,500, more preferably 7 to 500, and G* increases as the temperature increases. When the value of the above ratio is within this range, the seasoning liquid moves throughout the food at low temperatures immediately after microwave heating, but becomes moderately entangled with the food at high temperatures, resulting in a high coating power for the food during heating, and it is thought that this results in a product of desirable quality. One factor that contributes to this high coating power is that the internal structure of the seasoning liquid maintains certain physical properties, even during the process of the seasoning liquid moving due to the temperature rise and vibration caused by molecular motion during microwave heating in microwave cooking, and the seasoning liquid acquires physical properties that allow it to be entangled with the surface of the food.

[0023] As a thickener for imparting viscosity to the liquid seasoning of the present invention, starches and modified starches commonly used in cooking can be used, such as wheat flour starch, rice starch, potato starch, tapioca starch, corn starch, waxy corn starch, and modified starches such as pregelatinized starch, heat-moisture starch, cross-linked starch, oxidized starch, etherified starch, and esterified starch. In particular, when oxidized starch is used as a thickener, it is easy to adjust the G* value of the dynamic viscoelasticity of the seasoning of the present invention. 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.

[0024] In the present invention, Brix refers to the concentration of soluble solids in a solution and can be measured using a commonly available saccharometer. The Brix of the liquid seasoning of the present invention is 35 or more, preferably 40 or more. When the Brix is ​​35 or more, the ingredients are easily heated by controlling the moisture content, which reduces the water content, a substance with high dielectric loss, due to the high solid content in the seasoning liquid. When the Brix is ​​less than 35, microwaves from a microwave oven are more easily absorbed by the seasoning, and absorption by the moisture in the ingredients is reduced, resulting in a longer cooking time for the ingredients. Furthermore, the Brix of the liquid seasoning of the present invention is preferably 75 or less, more preferably 70 or less, and even more preferably 65 or less. When the Brix is ​​higher than 75, it may be difficult to produce a homogeneous seasoning for microwave cooking. In the following examples, Brix was measured using a commercially available Brix measuring device, a digital sugar content meter "RX-5000α" (manufactured by Atago Co., Ltd.).

[0025] There are no particular restrictions on the Brix adjusters that can be used, and examples include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and trehalose, oligosaccharides, polysaccharides such as starch hydrolysates, sugar alcohols, reduced starch syrup, processed sugar products such as caramel and roasted sugar (brown products obtained by heating sugars, etc., including sugar decomposition products, oxides, condensates, polymers, etc.), and indigestible dextrin. However, achieving a high Brix using monosaccharides or disaccharides results in an overly sweet taste, which is undesirable for some dishes. Therefore, using a starch hydrolysate with a DE value of 50 or less, preferably 4 to 50, more preferably 4 to 40, and even more preferably 5 to 30, not only allows for adjustment of the Brix without affecting the sweetness, but also facilitates adjustment of the dynamic viscoelasticity (G*) value. Furthermore, carbohydrates with a number-average molecular weight of 300 to 120,000, preferably 340 to 100,000, more preferably 420 to 50,000, and even more preferably 550 to 10,000, such as starch hydrolysates with a DE value of 50 or less, oxidized starch, some processed sugar products such as roasted sugar, sugar alcohols, and reduced starch syrup, have molecular weights smaller than starch but larger than oligosaccharides, which affect the G* behavior during microwave cooking.

[0026] The starch hydrolysate of the present invention is obtained by depolymerizing starch by chemical or enzymatic treatment, and those commonly used in the art can be used without particular limitation. For example, starch hydrolysate is a concept that encompasses starch syrup, powdered syrup, maltodextrin, dextrin, etc. Starch hydrolysates are also graded according to the degree of depolymerization and distinguished by dextrose equivalent (DE). The DE value indicates the relative reducing power, where the reducing power of dextrose (glucose) is set to 100; the closer to 0, the more similar the properties to starch, and the closer to 100, the more similar the properties to glucose.

[0027] The water activity of the seasoning of the present invention is not particularly limited, but is preferably 0.94 or less, more preferably 0.93 or less. If the water activity is high, microwaves from a microwave oven are absorbed by the free water in the liquid seasoning, preventing efficient heating of the food material itself. The water activity (Aw) of a liquid seasoning refers to the water vapor pressure (energy state of water) of the water on the surface of the seasoning, and is generally calculated by dividing the equilibrium vapor pressure (p) on the sample by the vapor pressure (p) of water at the same temperature, using the formula Aw = p / p. Water activity generally depends on the proportion of free water contained in the sample. Free water is defined as water that is not interacting with or bound by other components, and the water activity of pure water is 1.00 (equilibrium relative humidity of 100%).

[0028] The 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. In order to increase the efficiency of heating the surface of the solid food material and improve the penetration of flavor, the salt concentration of the liquid seasoning is preferably 2% by weight or more, and more preferably 2 to 15% by weight.

[0029] Specific examples of carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, oligosaccharides, starch hydrolysates, polysaccharides such as starch, reduced maltose syrup, sugar alcohols such as erythritol and maltitol, polymers containing sugars and other materials such as caramel, roasted sugar, and Maillard reaction products. More preferred carbohydrates are starch hydrolysates, polysaccharides such as starch, reduced starch syrup, sugar alcohols, caramel, and roasted sugar. The liquid seasoning of the present invention preferably contains 5% by weight or more of carbohydrates, as this improves the texture of meat and eliminates any unpleasant odor. Since carbohydrates are also related to dynamic viscoelasticity and Brix, the carbohydrate content is adjusted to be 5% by weight or more.

[0030] 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.

[0031] The liquid seasoning of the present invention does not need to contain fats and oils, but may contain them for flavoring, etc. The fats and oils are mainly liquid edible fats and oils, such as sesame oil, olive oil, peanut oil, perilla oil, soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, rice oil, cottonseed oil, palm oil, coconut oil, etc. Other ingredients that can be added include citrus fruits, seasonings, flavorings, spices, alcoholic beverages, dietary fiber, alcohol, and additives. Citrus fruits include yuzu, lemon, sudachi, kabosu, and mandarin oranges, while seasonings include ketchup, mayonnaise, sauces, soup stock, mirin, monosodium glutamate, and monosodium inosinate. The content of these ingredients is adjusted so that the dynamic viscoelasticity and Brix of the present invention fall within the specified ranges.

[0032] 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.

[0033] 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.

[0034] 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.

[0035] The liquid seasoning for microwave cooking of the present invention is not used by adding it to solid ingredients after microwave cooking, but is used to cook the added solid ingredients and liquid seasoning in a microwave oven in a heating container, so that the solid ingredients are cooked in a microwave oven with some or all of them immersed in the liquid seasoning (the solid ingredients are immersed in the liquid surface). 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 heat-resistant containers such as Tupperware or heat-resistant dishes suitable for microwave cooking, as well as the sitting pouches and standing pouches mentioned above, are preferred. Heat-resistant containers can also be covered with plastic wrap or a lid 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.

[0036] 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.

[0037] 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.

[0038] 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 examples and comparative test examples, but the present invention is not limited to these test examples. In addition, all "%" in the test examples means "% by mass." [Example]

[0039] 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 90°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.

[0040] [Microwave cooking: Basic method] 1. Preparing the meat A chicken thigh (250g) was prepared and cut into 5cm x 5cm pieces as a preparatory step. Prepare potatoes (150g) and cut them into 12 equal pieces (each side approximately 2cm). 2. Rub the ingredients together Open the top opening of each test seasoning pouch and add the cut chicken thighs and potatoes. The pouch was then closed and sealed with a zipper. The food was then poured into the pouch while holding the outside of the pouch with both hands for 30 seconds. The ingredients were kneaded to coat them in the seasoning liquid. 3. Microwave cooking The test seasoning containing meat can be placed upright with the zipper part of the pouch at the top. The product was placed in the center of the flat table inside the microwave oven. The food was heated in the microwave and then steamed for 4 minutes to prepare the cooked food. Each sensory evaluation was then carried out.

[0041] [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" We used an analytical sensory evaluation panel (three members, A to C, with training periods of 8 to 20 years) who excel in evaluating solid food ingredients (meat, seafood, vegetables, and mushrooms). "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.

[0042] "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.

[0043] "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.

[0044] "Evaluation Criteria" The following three-level evaluation was carried out: "Meat tenderness" ○: Can feel, △: Slightly can feel, ×: Can't feel (You can feel the muscle fibers and it's hard to bite through. Or there are raw parts due to insufficient cooking.) "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 "Overflow during cooking" ○: No overflow, ×: Overflow "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 ○.

[0045] <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) Dynamic viscoelasticity: HAAKE Viscotester iQ Air rheometer (Thermo Fisher Scientific) Viscosity: B-type viscometer TVB-10M (Toki Sangyo Co., Ltd.) The viscosity measurement rotors used were No. 1 to 4, adjusted to 25°C, and rotated at 6 to 60 rpm for 30 seconds. The viscosity values ​​in parentheses in each table indicate the rotor type, rotation speed, and seasoning liquid temperature.

[0046] [Test 1] [Testing for optimal Brix and dynamic viscoelasticity] Table 1 shows the details and results of Test 1. The preparation of the seasoning liquid and microwave cooking followed the basic method.

[0047] [Table 1-1] [Table 1-2]

[0048] Test group 1 in Table 1-1 was prepared in accordance with the formulation of test seasoning 5 in Table 1 described in Patent Publication No. 7000607, and test groups 2 to 16 were prepared by adjusting the contents of starch hydrolysates and starch to change the values ​​of Brix and the complex modulus of elasticity at 75°C (G*) measured by dynamic viscoelasticity measurement (hereinafter referred to as "dynamic viscoelasticity (G*75°C)"). In test areas 1 to 3 and 16, the Brix was less than 35 and the dynamic viscoelasticity (G*75℃) was less than 500 Pa, so the meat and vegetables were not cooked to a tender state. Test area 15 had a Brix of 35 or more, but the dynamic viscoelasticity (G*75°C) was less than 500 Pa and the (75°CG*) / (25°CG*) ratio was also low at less than 1, so both the meat and vegetables were hard in parts, and the vegetables had a grassy smell and were not very sweet. Furthermore, the seasoning liquid of the cooked food did not disperse in the high-viscosity processed starch in Test Group 3. This suggests that the starch chains present in starch hydrolysates and oxidized starch with DE 4-50 may reduce friction between starch granules and change viscosity behavior. Comparing test plots 1 and 9, it was confirmed that a Brix of 35 or more was important, and comparing test plots 3 and 9, it was confirmed that a dynamic viscoelasticity (G*75℃) of 500 Pa or more was important.

[0049] [Test 2] [Testing the DE value of suitable starch hydrolysates] Table 2 shows the details and results of Test 2. The preparation of the seasoning liquid and microwave cooking followed the basic method. [Table 2]

[0050] Test group 1 in Table 2 was prepared without adding any carbohydrates other than hydroxypropylated phosphate cross-linked modified starch. Test group 2 contained glucose as the carbohydrate, and test group 3 contained sucrose as the carbohydrate. Test groups 4 to 13 contained starch hydrolysates with DE 4 to 50 as the carbohydrate, and test group 14 contained DE 30 and oxidized starch as the carbohydrate. Test plots 1 to 3 are comparative examples, and the other test plots are examples. Test plot 1 had a Brix of less than 35, and test plots 1 to 3 had dynamic viscoelasticity (G*75°C) of less than 500 Pa. Test plots 4, 13, and 14 confirmed that dextrin with a DE of 4 to 50 or oxidized starch was suitable for the carbohydrates. The analytical examples (HPLC method) of the number average molecular weights of the carbohydrates used in this test were as follows: high fructose corn syrup: 180, corn syrup (DE value 50): 340, corn syrup (DE value 40): 420, Pine Index #6 (DE value 40): 460, powdered syrup (DE value 30): 560, Pine Index #3 (DE value 25): 660, TK-16 (DE value 18): 890, Glister P (DE value 15): 1,200, Pine Index #2 (DE value 11): 1,500, Max 1000 (DE value 9): 2,200, and Pine Index #100 (DE value 4): 8,300. The weight average molecular weight (HPLC method) was 850 for Pine Index #6 (DE value 40), 17,200 for Max 1000 (DE value 9), and 102,100 for Pine Index #100 (DE value 4).

[0051] [Test 3-1] [Vegetable Test 1] Table 3 shows the details and results of Test 3. The preparation of the seasoning liquid and cooking in the microwave were performed according to the basic method. [Table 3]

[0052] Test plots 1 to 4 in Table 3 contained DE30 powdered candy and oxidized starch as carbohydrates. The vegetables used were potatoes (root vegetables) in test area 1, pumpkin (fruit vegetables) in test area 2, carrots (root vegetables) in test area 3, and daikon radish (root vegetables) in test area 4. All the vegetables were soft and the sweetness of the vegetables was brought out.

[0053] [Test 3-2] [Tests on meat and seafood] The preparation of the seasoning liquid and cooking in the microwave followed the basic method. (1) Pork belly block (250g: cut into 3cm cubes) + potatoes The result: The pork was tender and crisp, and the potatoes were soft and sweet all the way through to the center. (2) Thinly sliced ​​pork (250g: cut into 7cm widths) + potatoes The result: the thinly sliced ​​pork was uniformly tender, and the potatoes were soft and sweet all the way through to the center. (3) Beef thigh (250g: cut into 2cm cubes) + potatoes Results: The beef was tender and crisp without any strong stringiness, and the potatoes were soft and sweet all the way to the center. (4) Thinly sliced ​​beef (250g: ground beef) + potatoes The result: the thinly sliced ​​beef was uniformly tender, and the potatoes were soft and sweet all the way through to the center. (5) Microwave 600W for 7 minutes with seafood (150g: shrimp, squid, clam mix) + salmon (60g: fillet cut into 3 equal parts) + potato (150g: 1.5cm cube) + 2 cherry tomatoes (10g). Results: The salmon was plump and soft with a sweet and savory flavor, the shrimp was firm and soft with a sweet and savory flavor, the squid was crisp and soft with no stringiness, and had a sweet and savory flavor, and the clams were soft and savory. The potatoes were soft and sweet, and the tomatoes were soft and sweet. The flavors of the various ingredients blended together in the sauce, giving it a rich flavor.

[0054] [Test 3-3] [Test on vegetables and mushrooms 2] The preparation of the seasoning liquid and cooking in the microwave followed the basic method. (1) Chicken and edamame (150g) Results: The chicken was tender, the edamame was soft and fluffy, and had a delicious sweetness (no grassy smell). (2) Chicken and corn (150g: kernels only, excluding the core) Results: The chicken was tender, the corn was crisp and juicy with a soft interior and a rich sweetness (no grassy smell). (3) Chicken and tomato (150g, cut into 8 wedges) The result: the chicken was tender, the tomatoes were soft and creamy, and the dish had just the right amount of acidity and sweetness. (4) Chicken and onion (150g: 1 / 2 large onion cut crosswise) The result: the chicken was tender and the onions were soft and creamy with a sweet taste. (5) Chicken + 2 king oyster mushrooms (2 x 50g: cut each into 8 equal parts, cut each lengthwise into a cross, then cut each into 2 equal parts widthwise) Result: The chicken was tender, and the king oyster mushrooms were soft and had just the right amount of elasticity, while still being sweet, flavorful, and juicy. (6) Chicken + Bunashimeji mushrooms (100g: cut off the stems and separate into small florets) Result: The chicken was tender, and the shimeji mushrooms were soft, with a sweet and savory flavor. (7) Chicken + 2 king oyster mushrooms (50g x 2: cut each into 8 equal parts, cut crosswise vertically, then cut each into 2 equal parts horizontally) + 10 cherry tomatoes Results: The chicken was tender, the king oyster mushrooms were soft and chewy, with a sweet, savory, and juicy taste. The tomatoes were soft and sweet. The flavors of the various ingredients blended together in the sauce, giving it a rich flavor.

[0055] [Test 3-4] [Tests on meat or vegetables alone] A test similar to Test 1 of Test 3-1 was conducted using chicken meat only (no potatoes) and potatoes only (no chicken meat) as the solid ingredients. As a result, in the former case, the chicken meat was slightly burnt and the meat stuck together, resulting in a poor quality product. In the latter case, the potatoes were soft and sticky and sweet, but the absence of meat resulted in a plain appearance as a cooked product, and the sauce after cooking contained no meat juices, resulting in a monotonous taste overall. Thus, it was found that the present invention is more effective when meat and vegetables, which have different heating characteristics, are cooked simultaneously in a microwave oven.

[0056] [Test 4] [Test on comparison with prior art (Part 1)] Table 4 shows the details and results of Test 4. The preparation of the seasoning liquid and microwave cooking followed the basic method. <Seasoning liquid> Test area 1: Same as test area 4 in test 1. Test plot 2: Same as test plot 1 of test 1 (prepared according to the formulation of test seasoning 5 in Table 1 described in Japanese Patent No. 7000607). Test plot 3: Prepared according to the formulation described in Test plot 4 in Table 5 of JP 2022-43938 A. Test plot 4: Prepared according to the formulation described in Test plot 6 in Table 5 described in JP 2022-43938 A.

[0057] [Table 4]

[0058] Test plots 2 to 4 are comparative examples, and test plot 1 is an example. Test Groups 2 to 4 had Brix values ​​of less than 35 and dynamic viscoelasticity (G*75°C) of less than 500 Pa, which are different from the present invention (Test Group 1). On the other hand, it was confirmed that the present invention provides an excellent effect that could not be predicted from these prior art technologies, that is, it can cook meat and vegetables until they are tender.

[0059] [Test 5] [Test on comparison with prior art (Part 2)] Table 5 shows the details and results of Test 5. The preparation of the seasoning liquid and cooking in the microwave were performed according to the basic method. <Seasoning liquid> Test area 1: Same as test area 7 in test 2. Test group 2: Adjusted according to the formulation of "Bagna Cauda seasoning" in Table 2 of Patent Document 1 (JP 2020-99204 A). Test group 3: Prepared according to the blending of "black vinegar seasoning" in Table 2 of Patent Document 1.

[0060] [Table 5]

[0061] Test plots 2 and 3 are comparative examples, and test plot 1 is an example. Tests 2 and 3 had dynamic viscoelasticity (G*75°C) of less than 500 Pa, both of which differ from the present invention (Test 1). On the other hand, it was confirmed that the present invention provides an excellent effect that could not be predicted from these prior art technologies, namely, the ability to cook meat and vegetables until they are tender.

Claims

1. A liquid seasoning for microwave cooking of solid food ingredients including meat and / or seafood, and vegetables and / or mushrooms, characterized in that the complex modulus (G*) at 75°C measured by dynamic viscoelasticity measurement is 500 Pa or more and the Brix is ​​35 or more.

2. 2. The seasoning for microwave cooking according to claim 1, comprising a saccharide having a number average molecular weight of 300 to 120,000.

3. 2. The seasoning for microwave cooking according to claim 1, comprising a starch hydrolysate and / or oxidized starch having a DE value of 4 to 50.

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

5. 2. The seasoning for microwave cooking according to claim 1, wherein the livestock meat is chicken, pork, or beef, the seafood is shrimp, salmon, squid, or clam, the vegetables are potato, sweet potato, taro, lotus root, mountain yam, burdock, turnip, daikon radish, carrot, pumpkin, edamame, corn, tomato, broccoli, asparagus, or onion, and the mushrooms are king oyster mushrooms or bunashimeji mushrooms.

6. 2. The seasoning for microwave cooking according to claim 1, which is a seasoning for simultaneously softening solid ingredients including meat and / or seafood, and vegetables and / or mushrooms.

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

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

9. A method for cooking solid food ingredients including meat and / or seafood, and vegetables and / or 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 6.

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

Images