Powdered seasonings for heating and cooking

Abstract

This product provides a powdered seasoning for cooking that can soften and savory raw solid ingredients, allowing them to be prepared in a short time, similar to oven-baked dishes. [Solution] The powdered seasoning for cooking according to the present invention has a density of 0.35 g / cm³. 3 In summary, the median particle size distribution is 150-1250 μm for dry dispersion and 50-1250 μm for wet dispersion, and the difference angle is 2.0 degrees or more, resulting in a cooking seasoning that adheres uniformly to solid food ingredients before heating and can be prepared in a short amount of time.

Description

Technical Field

[0001] The present invention relates to a powdery seasoning for heat cooking, which enables unheated solid food materials to be cooked mainly in a microwave oven, steam convection oven, or oven.

Background Art

[0002] Driven by factors such as women advancing into society, the increase in single-person households and couple-only households, and the increased opportunities for home cooking during periods when going out was not possible, the use of microwave ovens to save effort in home cooking has been expanding. In home microwave cooking, it is common practice to mix food materials and seasonings in a heat-resistant dish, cover with plastic wrap, and heat in a microwave oven. Since there is no need for cooking with pots or frying pans, there are fewer dishes to wash and the kitchen stays clean. However, for example, when unheated food materials such as raw meat are directly cooked in a microwave oven, the moisture and meat juice in the food materials leak out, resulting in a dry, non-juicy texture, uneven heating that prevents delicious cooking, and a reduced finished volume, among other drawbacks.

[0003] Accordingly, dedicated seasonings for cooking food materials in microwave ovens have been developed. For example, as liquid seasonings, there has been proposed a liquid seasoning for microwave heat cooking for vegetable ingredients that can uniformly season ingredients with adjusted water activity and Brix values and enable short-time cooking (Patent Document 1), and a liquid seasoning that adjusts pH, carbohydrate concentration, salt concentration and the like to prevent protein-rich meat and fish food materials from becoming hard and dry upon heating, thereby enabling the food materials to be cooked tender and well-flavored (Patent Document 2).

[0004] Furthermore, as powdered seasonings, a microwave cooking seasoning powder (Patent Document 3) has been proposed which contains salt and amino acids or powdered soy sauce containing salt and amino acids, one or more sugars selected from monosaccharides and disaccharides, DE3-15 dextrin, karaya gum, and spices, and which has the effect of improving heating and baking efficiency in a microwave oven. Also proposed is a fried chicken mix powder suitable for microwave cooking which consists of at least one selected from the group consisting of coarsely crushed nuts, seeds and nuts, corn grits, durum wheat semolina, granular modified protein, high-amylose corn granules, and nut-like fat solids, and which contains 90% or more by weight of a poorly hydrated granular substance with a particle size of 0.2-2.0 mm, as well as high protein powder, grain flour and / or starches, and coloring agents.

[0005] By the way, oven cooking is a common cooking method that involves raising the internal temperature using a heater to heat, bake, or dry food. In oven cooking, cooking at 200-250°C usually browns the food and adds a savory flavor. However, in oven cooking, it is necessary to heat the food for a long time in order to cook it thoroughly without burning it, and there is a risk that moisture and juices (drip) will escape from inside the food if the heating time is prolonged. Therefore, there has been a demand for a cooking method that can easily and quickly provide a savory flavor similar to oven cooking. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2020-99204 [Patent Document 2] Patent No. 7253096 [Patent Document 3] Patent No. 2957080 [Patent Document 4] Patent No. 2589483 [Overview of the project] [Problems that the invention aims to solve]

[0007] The present invention aims to provide a powdered seasoning for cooking that can quickly and easily heat raw solid ingredients such as meat, seafood, and vegetables to a tender and flavorful state, resulting in a dish similar to one baked in an oven. Furthermore, the invention aims to provide a method for cooking solid ingredients using this powdered seasoning. [Means for solving the problem]

[0008] The inventors of the present invention have discovered that by setting the density of the powdered seasoning for heating and the median diameter and difference angle of the particle size distribution in dry dispersion and wet dispersion to predetermined ranges, and then applying this to the surface of raw solid ingredients such as meat, seafood, and vegetables before heating, oven-cooked items can be made soft in a short time, thus completing the present invention.

[0009] The present invention relates to the following [1] to [7] powdered seasonings for cooking with heat. [1] A powdered seasoning for heating and cooking solid food ingredients, wherein (1) the density is 0.35 g / cm³ 3 The above is true, and the powdered seasoning for cooking is characterized in that (2) the median diameter of the particle size distribution is 150 to 1250 μm in dry dispersion and 50 to 1250 μm in wet dispersion, and (3) the difference angle is 2.0 degrees or more. [2] The powdered seasoning described in [1] above, comprising 9% by weight or more of one or more powders selected from the group consisting of spices, grains, seaweeds, and vegetables. [3] The powdered seasoning according to [1] above, wherein the ratio of wet dispersion to dry dispersion of the median diameter of the particle size distribution is 0.20 to 2.00. [4] The powdered seasoning described in [1] above, which is used to quickly turn solid ingredients into savory, oven-baked dishes. [5] The powdered seasoning described in [1] above, used in amounts of 1 to 10 g per 100 g of solid food. [6] A powdered seasoning as described in any of [1] to [5] above, which is a powdered seasoning filled and sealed in a packaging container. [7] The powder seasoning according to [6] above, wherein the packaging container is a packaging container made of microwave-safe packaging material.

[0010] Furthermore, the present invention relates to the following methods for heating food [8], [9]. [8] A method of cooking solid food by attaching powdered seasoning to it and heating it in a heating container, wherein the powdered seasoning is one of the powdered seasonings described in any of [1] to [5] above. [9] The method according to [8] above, wherein the heating container is a packaging container for microwave-safe packaging in which the powdered seasoning is filled and sealed. [Effects of the Invention]

[0011] While existing liquid seasonings for microwave cooking allow for the creation of dishes that include sauces and dressings, the powdered seasonings of the present invention allow for waterless cooking or low-moisture cooking, such as in an oven. Compared to liquid seasonings, powdered seasonings contain no moisture, allowing the ingredients to be heated directly in the microwave, resulting in softer ingredients in a shorter time. Furthermore, powdered seasonings have stronger coating power than liquid seasonings, and the powdered seasonings of this invention adhere uniformly to the ingredients. As a result, moisture and flavor are not lost during heating, and the flavor of the ingredients is concentrated, resulting in a fragrant finish.

[0012] The cooking method using the powdered seasoning for heating of the present invention allows for uniform adhesion to the surface of raw ingredients, resulting in less water separation from the ingredients and less sticking of ingredients together, thus ensuring even heating. Furthermore, compared to liquid seasonings, ingredients cook in a shorter time, and less is needed for cooking. In addition, it is possible to achieve a tender finish in a short time using not only microwave ovens but also steam convection ovens and conventional ovens.

[0013] The powdered seasoning of the present invention has a density of 0.35 g / cm³. 3 This ensures uniform adhesion to the food. The density is 0.35 g / cm³. 3If it is less than the above value, it is too light to be uniformly dispersed, and thus cannot be uniformly attached to food materials. In addition, when the median diameter in dry dispersion is 150 to 1250 μm, the particle size is constant in a dry state, which facilitates uniform adhesion. On the other hand, when the median diameter in wet dispersion is 50 to 1250 μm, the particle size is constant in a wet state, so that even when in contact with the moisture of food materials, it is less likely to dissolve, adheres in a powder state, and can heat the food materials.

[0014] Furthermore, when the difference angle is 2.0 degrees or more, food materials are less likely to adhere to each other. Furthermore, if a packaging container made of a microwave-heatable packaging material is used as the packaging container for filling and enclosing the cooking seasoning, the cooking seasoning can be directly heated and cooked in a microwave without being transferred to another heating container, thereby reducing the number of items to wash after cooking. In addition, if a pouch made of a microwave-heatable packaging material is used, food materials are less likely to overlap with each other, which prevents sogginess caused by moisture released during heating. Modes for Carrying Out the Invention

[0015] The present invention relates to a powdery seasoning for cooking, which, when attached to the surface of a raw solid food material and heated, can heat the food material to be tender and fragrant in a short time, and achieve a finish similar to that of a cooked product baked in an oven.

[0016] The solid food material is not particularly limited, and examples thereof include livestock meat, seafood, vegetables, mushrooms and the like, among which one type or a plurality of types may be used. Examples of livestock meat include chicken, pork, beef, mutton, duck and other animal meats, and examples of seafood include shrimp, yellowtail, salmon, tuna, octopus, squid, clam, scallop and the like. Examples of vegetables include root vegetables such as potatoes and sweet potatoes, fruit vegetables such as pumpkins, green soybeans and corn, leaf and stem vegetables such as onions, Chinese cabbages and cabbages, and mushrooms such as king oyster mushrooms and buna shimeji mushrooms.

[0017] The size and shape of solid ingredients for microwave cooking are arbitrary, but it is preferable that they be easy to put into the heating container, easy to eat, and allow for even microwave heating. For example, they can be cut into chunks, slices, rods, or circles of about 1-20 cm on each side. The solid ingredients, such as meat and vegetables, may be left unprocessed, but they may be seasoned with salt and pepper, or pre-processed by blanching, removing bitterness, or deep-frying depending on the type of solid ingredient.

[0018] In this invention, the density of the powder refers to the density of the powder particles themselves, excluding voids and gaps within the particles. It is an inherent property of the material and is not affected by the compression or packing state of the particles. The density of the powdered seasoning of the present invention is 0.35 g / cm³. 3 This ensures uniform adhesion to the food. The density is 0.35 g / cm³. 3 If the powder is too light, it won't disperse evenly and won't adhere uniformly to the food. If the powdered seasoning doesn't adhere uniformly, more water will separate from the food, and the food items will stick together, making uneven heating more likely.

[0019] In the following examples, the density measurement is the bulk density obtained when a loosely packed sample is made densely packed by tapping. Tapping is the process of repeatedly dropping a container filled with the sample from a certain height, applying a light impact to the bottom, to make the sample densely packed. On the other hand, loose density refers to the bulk density in a loosely packed state. Bulk density is the density including the voids between particles when powder is packed into a container of known volume using a certain method. Since it is the density obtained by dividing the mass of the powder by the volume including the voids between particles, it depends on the packing method.

[0020] The particle size distribution of this invention is determined by the laser diffraction and scattering method, and in the examples, it was measured using the SYNC30 particle size distribution analyzer (Microtrac-Bell Co., Ltd.). The median diameter refers to the cumulative 50% diameter, or D(cumulative) 50%, and means the particle size at 50% of the cumulative value in the volume particle size distribution. In this invention, the particle size distribution is measured by the laser diffraction and scattering method using both dry and wet dispersion methods.

[0021] Dry dispersion is a method of measuring powder samples while they are in a dry state. Because the sample is dispersed using dispersion pressure (compressed air) or a vibrating feeder to measure the particle size distribution, it allows for measurements that closely resemble the actual state of the dry powder. The powdered seasoning of the present invention has a median diameter of 150 to 1250 μm in its particle size distribution when dry dispersed (dry median diameter). Having a consistent particle size in the dry state makes it easy to adhere uniformly to food ingredients.

[0022] Wet dispersion is a method of measuring powder samples while they are dispersed in a liquid. Because the powder is dispersed in the liquid using ultrasound or a dispersant and the particle size distribution is measured, powders that dissolve easily in liquid will appear to have a smaller particle size. The powdered seasoning of the present invention has a median diameter of 50 to 1250 μm in its particle size distribution when wet dispersed (wet median diameter). Because it maintains a consistent particle size in the wet state, it adheres to the food in powder form without dissolving when in contact with the moisture in the food, allowing the food to be heated.

[0023] Furthermore, the powdered seasoning of the present invention preferably has a ratio of wet dispersion to dry dispersion of median diameter of the particle size distribution of 0.20 to 2.00, and more preferably 0.20 to 1.50. This ratio corresponds to the degree of swelling of the powder. When the ratio is 0.20 to 2.00, the powder has the property of not swelling easily in water, but even when dissolved in water, the particle size remains, and it is heated in a state where it adheres uniformly and does not dissolve easily.

[0024] The powdered seasoning of the present invention preferably contains one or more powders selected from the group consisting of spices, grains, seaweeds, and vegetables that do not swell easily with water, and more preferably contains 9% by weight or more. For example, spices that do not swell easily with water include various types of pepper such as granular black pepper and white pepper, turmeric, garlic, wasabi, ginger, mustard, oregano, cumin, basil, thyme, cardamom, nutmeg, curry powder, garlic, chili peppers, mint, sage, and rosemary. Grains that do not swell easily with water include corn grits, cornmeal, breadcrumbs, whole wheat flour, oatmeal, rye, defatted soy flour, wheat germ, amaranth, and millet. Seaweed and vegetables that do not swell easily with water are not particularly limited, but include vegetables such as nori, aonori, carrots, bell peppers, onions, shiso, parsley, coriander, mitsuba, scallions, and green onions.

[0025] Furthermore, the difference angle of the powder seasoning of the present invention is 2.0 degrees or more, preferably 3.0 degrees or more. The difference angle is an indicator of the fluidity of the powder, meaning the disintegration angle minus the angle of repose. The smaller the value of the difference angle, the better the fluidity. For example, if the difference angle is between 0 and 5 degrees, the fluidity is very good, and the powder is evaluated as a free-flowing powder that easily crumbles and slides. The angle of repose and the angle of collapse of a powder are indicators used to evaluate the fluidity and cohesiveness of the powder, respectively. The difference between them (angle of collapse - angle of repose) is an indicator of the powder's fluidity.

[0026] The angle of repose is the angle of inclination of the natural cone-shaped mound formed when powder is freely piled up. It is an indicator of static fluidity; a large angle of repose indicates poor fluidity, while a small angle of repose indicates good fluidity. The collapse angle is the angle of inclination after a powder pile that has formed an angle of repose collapses when external vibration or impact is applied. It is an indicator of dynamic fluidity; a small collapse angle means the powder is easily broken down and has high fluidity, while a large collapse angle means the powder is difficult to break down and has strong cohesiveness.

[0027] The powdered seasoning of the present invention may contain food ingredients and food additives commonly used in powdered seasonings. For example, it may contain various powdered extracts such as beef extract, pork extract, chicken extract, seafood extract, vegetable extract, and yeast extract; salts such as sodium chloride; monosaccharides, disaccharides, oligosaccharides, sugar alcohols, dextrin, cellulose, xanthan gum and other polysaccharides; amino acids, peptides, proteins; seasonings such as soy sauce, nucleic acids, and monosodium glutamate; dried seafood, dried meat, dried eggs, and powdered dairy products. It may also contain additives such as powdered oils and fats, thickeners, colorants, flavorings, and antioxidants.

[0028] The packaging container for filling and sealing the powdered seasoning for cooking according to the present invention can be any container, regardless of shape, as long as it is a container for powdered seasonings. Furthermore, if a packaging container made of microwave-safe material is used for powdered seasonings, it can be used not only as a packaging container but also as a microwave heating container. This eliminates the need to transfer the powdered seasoning from the packaging container to the heating container during cooking; solid ingredients can be placed directly into the container and heated, saving time and reducing the amount of washing up. One example of a packaging container that also serves as a heating container is one in which part or all of the top of the container is open. It would be beneficial to include a resealing function to reseal the container after opening and adding ingredients before microwave cooking, as well as a steam venting mechanism to release steam to the outside of the container during microwave cooking.

[0029] Such containers can include heat-resistant resin molded containers that can be used for microwave cooking, and three-layer laminated plastic films consisting of a heat-resistant thermoplastic resin film, a release layer, and a sealant film, such as standing pouches with a gusset at the bottom, gusseted bags with gussets at the bottom and sides, flat-laying pouches (sitting pouches), three-sided sealed bags, four-sided sealed bags, pillow bags, and paper containers. A standing pouch is a flat 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 the bottom of the top edge seal, and notches are formed in the side edge seal between the zipper and the top edge seal to create openings for adding food and removing food by tearing. Furthermore, a steam vent is provided on the surface of the pouch below the zipper, serving as a steam release mechanism to prevent the pouch from expanding and bursting during microwave heating. The steam release mechanism for the pouch may also involve adjusting the fit of the zipper so that the zipper, when sealed, partially opens due to the pressure generated when the container expands during microwave heating.

[0030] The powdered seasoning for cooking according to the present invention is not used by adding it to solid food after cooking, but rather by heating the solid food and the added powdered seasoning together in a heating container using a microwave oven or steam convection oven, etc., so that the solid food is cooked with the powdered seasoning attached to it. For microwave cooking with powdered seasonings and solid ingredients, any container that can hold the solid ingredients on top is acceptable in terms of size and shape. However, heat-resistant containers such as polyethylene bags, Tupperware, or heat-resistant dishes, or the aforementioned sitting or standing pouches, are preferable. If using a heat-resistant container, it is recommended to cover it with plastic wrap or a lid before heating. Furthermore, from the viewpoint of uniform adhesion of powdered seasonings, typically 1 to 10 g, preferably 2 to 8 g, of powdered seasoning is applied to 100 g of solid food. Although the amount used is less than that of liquid seasonings, the appropriate amount will vary depending on the size and shape of the heating container and the size, quantity, and type of solid food.

[0031] Next, a method for microwave cooking solid food ingredients using the powdered seasoning of the present invention will be described. If the packaging container is not suitable for heating, arrange the solid ingredients on a heat-resistant container and sprinkle the powdered seasoning from the packaging container evenly over them to ensure uniform coating. Cover with plastic wrap or a lid as needed and heat in a microwave or steam convection oven. Furthermore, if the packaging container also serves as a heating container, taking powdered seasoning in a standing pouch as an example, you would cut the top seal off the notch of the standing pouch, widen the opening, then put the solid ingredients that have been pre-cut to the desired size into the powdered seasoning inside the pouch through the opening, close the zipper, mix the ingredients and powdered seasoning well, and then heat it in a microwave oven while it is standing upright.

[0032] Microwave cooking using the seasoning for heating according to the present invention is performed under conditions that allow sufficient heat to be applied to the powdered seasoning and solid ingredients, and as a result, desirable flavor, texture, and appearance can be extracted from the ingredients placed in the heating container through heating. Since the ingredients are seasoned with powdered seasoning, the appropriate heating conditions will differ depending on the ingredients. For example, heating equivalent to 600W x 2 minutes or more per 100g total of powdered seasoning and ingredients is recommended. Here, 600W x 2 minutes means 4 minutes if the output is 300W, 3 minutes if the output is 400W, and so on, referring to microwave heating under conditions where the product of the wattage and time is the same or greater.

[0033] The powdered seasoning for cooking of the present invention can be used to obtain food by attaching it to ingredients and then heating them. The method of heating the ingredients is not particularly limited and includes, for example, grilling, stir-frying, boiling, steaming, deep-frying, as well as known heating methods such as microwave ovens, ovens, steam convection ovens, toaster ovens, and grills. Among these heating methods, the powdered seasoning for cooking of the present invention is particularly effective in microwave ovens, steam convection ovens, and ovens, and is especially effective in microwave ovens and steam convection ovens, and is most effective in microwave ovens.

[0034] There are no particular restrictions on the method of cooking using the seasoning of the present invention by steam convection, and the method should be appropriately selected depending on the target food (cooked product). For example, a mixture of solid ingredients and the powdered seasoning of the present invention can be heated using the combination mode (combination of oven function (hot air heating) and steam function (steam heating)), with the oven temperature set to approximately 100-250°C and the steam humidity set to 10-100%. For hygienic safety, the internal temperature of the solid ingredients should be set to at least 80°C (80°C or higher) during heating (core temperature cooking), and the cooked product should be stirred immediately after heating to produce a high-quality dish.

[0035] In this specification, the "~" between numbers represents a value that includes the numbers before and after it, meaning that the value is greater than or equal to the first number and less than or equal to the second number. The present invention will be described in detail below based on examples and comparative test examples, but the present invention is not limited in any way by the following test examples. Furthermore, all instances of "%" in the test examples refer to "mass%". [Examples]

[0036] In each embodiment, unless otherwise specified, the basic method for microwave cooking was as follows. [Microwave Cooking: Basic Methods] 1. Prepare the ingredients Prepare one chicken thigh (250g) and cut it into 5cm x 5cm pieces as a preliminary step. Prepare one potato (150g) and cut it into 12 equal pieces (each side about 2cm). 2. Mixing ingredients and powdered seasonings Open the top opening of the zippered standing pouch, which has a steam release mechanism for microwave cooking, add the ingredients and each powdered seasoning, and close the zipper to seal it. Shake the outside of the pouch with both hands for 30 seconds to mix the seasonings and ingredients together. 3. Microwave cooking The test seasoning pouches, containing the ingredients, were placed upright in the center of the flat tray inside the microwave oven, with the zipper facing upwards. The pouches were heated in the microwave at 600W for 8 minutes to prepare the cooked food. The resulting cooked food was then subjected to various sensory evaluations.

[0037] <Preliminary tests to establish evaluation criteria for each sensory evaluation item> [Cooking method] The preparation of ingredients followed the basic method. Preliminary Examination Section 1: The following dishes were prepared without using any seasonings. Remove the mixed ingredients from the pouch, transfer them to an oven tray, and place it in a preheated oven at 220°C for 30 minutes. Preliminary Examination Section 2: The following dishes were prepared without using any seasonings. The mixed ingredients were removed from the pouch and transferred to a special tray, which was then heated using steam convection cooking (combi mode, 20% steam, 180°C, 8 minutes). Preliminary Examination Section 3: 10g of granulated soy sauce was used as the powdered seasoning. The basic method was followed for "mixing ingredients and powdered seasoning" and "microwave cooking." Preliminary Test Section 4: Powdered seasoning A was prepared according to the formulation of Example 1 in Patent Document 4 (Japanese Patent Publication No. 2589483). The "mixing of ingredients and powdered seasoning" and "microwave cooking" followed the basic method.

[0038] [Evaluation Panel] An analytical sensory evaluation panel (3 members, trained for over 3 years) excelling in meat and vegetable evaluation was used to conduct evaluation training for each evaluation item. Specifically, the characteristics of the evaluation items were discussed and aligned among the panel members to ensure a common understanding. In addition, to ensure the validity of the sensory evaluation, the panel was trained using several evaluation samples to confirm the reproducibility of each panel member's evaluation. After this evaluation training, the panel was used to evaluate the evaluation samples for each test group.

[0039] [Sensory evaluation] The evaluation criteria are the following six items: • Flavor evaluation criteria: "Aromaticity" and "Sweetness of vegetables" (2 items) • Texture evaluation criteria: Two items: "tenderness of meat" and "tenderness of vegetables" • Appearance evaluation criteria: Two items: "Non-binding properties of ingredients" and "Drip resistance". The cooked food was transferred immediately after heating to a white plate (22.5 cm in diameter, 0-1.5 cm deep), and then presented on a panel for visual evaluation. Next, the prepared food was cut into bite-sized pieces (approximately 20g) using kitchen scissors to create evaluation samples. These evaluation samples were presented on a panel, and the flavor (the aroma that travels from the mouth to the nose when eaten) and texture were evaluated.

[0040] [Definition of sensory evaluation] • "Savory aroma": The savory flavor that can be obtained from oven-baked food, resulting from the Maillard reaction, etc. • "Sweetness of vegetables": The sweetness felt from cooked vegetables that spreads in the mouth when chewed. • "Meat tenderness": This refers to the tenderness of the meat's core, meaning that the meat can be easily bitten through. • "Vegetable tenderness": This refers to the tenderness of the core of the vegetable, meaning that it can be easily bitten through without leaving any hard core, like boiled vegetables. • "Non-binding properties of ingredients": The state in which meat and vegetables do not bind together and remain separate. • "Drip resistance": This refers to a state where meat or vegetables continue to retain drip (meat juices, vegetable juices, or scum) after heating, and the cooked product does not contain any drip.

[0041] [Evaluation Criteria] All evaluation items were rated as Good (◎), Fair (〇), Somewhat Unsuitable as a Cooked Dish (△), and Unacceptable (×), and qualitative evaluations (comments) were also provided. The evaluation was conducted by three panelists, and the evaluation level (rank) selected by two or more of them was adopted as the evaluation result for each sample. • In this evaluation, all three panel members gave the same rating level.

[0042] [Table 1]

[0043] [Evaluation Results] The evaluation results are shown in Table 1. In preliminary test section 2, while the meat was tender and the ingredients did not stick together, it lacked the characteristic aroma of oven cooking and had a raw smell. Also, there was some separation of oil and water in the cooked food, the meat was somewhat dry and not very juicy, and some parts of the vegetables were tough. In preliminary test section 3, some parts of the meat were tough, and the meat pieces were partially stuck together. There was some separation of oil and water in the cooked food, the seasonings were not properly coated on some parts of the meat and vegetables, and clumps that appeared to be burnt seasonings were partially present. In preliminary test section 4, the meat was tender and had good drip resistance, but the meat and vegetables were stuck together, and some parts of the meat and vegetables were not properly coated with seasonings. The powdered seasonings were not evenly dispersed in the ingredients, resulting in some parts hardening together with the meat. Some parts of the vegetables were tough, and no sweetness was detected.

[0044] [Setting sensory evaluation criteria] Using preliminary test sections 1 to 4 as indicators, the evaluation criteria for each sensory evaluation were set as follows. • "Savory aroma": The savory flavor that can be obtained from oven-baked food, resulting from the Maillard reaction, etc. 6: Feel more strongly 5: I feel it strongly (Preliminary Examination Section 1) 4: Feel (Preliminary Examination Section 3 or 4) 3: I feel it somewhat 2: I barely feel it (Preliminary Exam Section 2) 1: I don't feel it • "Sweetness of vegetables": The sweetness felt from cooked vegetables that spreads in the mouth when chewed. 6: Feel more strongly 5: I feel it strongly (Preliminary Examination Section 3) 4: Feel (Preliminary Examination Section 1) 3: I feel it somewhat 2: I barely feel it (Preliminary Exam Section 2 or 4) 1: I don't feel it

[0045] • "Meat tenderness": This refers to the tenderness of the meat's core, meaning that the meat can be easily bitten through. 6: Feel more strongly 5: I feel it strongly (Preliminary Examination Section 4) 4: Feel (Preliminary Examination Section 1 or 2) 3: I feel it somewhat 2: I barely feel it (Preliminary Exam Section 3) 1: I don't feel it • "Vegetable tenderness": This refers to the tenderness of the core of the vegetable, meaning that it can be easily bitten through without leaving any hard core, like boiled vegetables. 6: Feel more strongly 5: I feel it strongly 4: Feel (Preliminary Examination Section 1 or 3) 3: I feel it somewhat 2: I barely feel it (Preliminary Exam Section 2 or 4) 1: I don't feel it

[0046] • "Non-binding properties of ingredients": The state in which meat and vegetables do not bind together and remain separate. 6: Excellent 5: Better (Preliminary Examination Section 1) 4: Excellent (Preliminary Examination Section 2) 3: The food is acceptable as a cooked dish, but the ingredients are slightly stuck together. 2: Some of the ingredients are partially bound together (Preliminary Examination Section 3) 1: The ingredients are bound together (Preliminary Examination Section 4) • "Drip resistance": This refers to the state of meat or vegetables that retain drip (meat juices, vegetable juices, or scum) even after heating, and where there is no drip in the cooked product. 6: Excellent 5: Better (Preliminary Examination Section 4) 4: Excellent (Preliminary Examination Section 1) 3: Acceptable as a cooked product, but a slight amount of dripping is visible. 2: Some dripping is observed (Preliminary test section 2 or 3) 1: Drip can be seen • Overall evaluation: Any sample with at least one sensory evaluation result of 1 or 2 was deemed unacceptable (comparative example).

[0047] [Test 1] [Effects of powdered materials] <Cooking method> The basic method was followed. Test Groups 1-8: 10g of each individual powdered ingredient was weighed out and prepared as a powdered seasoning. Test Section 9: As shown in the table, multiple powdered ingredients were mixed to prepare 11.7g of powdered seasoning B. Test section 10: As shown in the table, multiple powdered ingredients were mixed to prepare 9.1g of powdered seasoning C. <Sensory evaluation> Sensory evaluation was conducted using sensory evaluation criteria. Other sensory evaluation methods followed those used in the preliminary test. The results are shown in Table 2.

[0048] <Measurement of powdered seasonings> • Loose density: Measured using a powder tester PT-E (Hosokawa Micron Corporation). "Loose density" refers to the bulk density in a loosely packed state. It was calculated by uniformly supplying the sample from above through a funnel (8 cm in diameter, 0.5 cm in outlet diameter) from a specified height (5 cm) into a cylindrical cup with a diameter of 5.03 cm and a height of 5.03 cm (volume of 100 mL) from above. After leveling the top surface and brushing off any sample powder adhering to the cup, the weight was measured. For test plots with large particle sizes that could not pass through the funnel, measurements were taken by gently and uniformly supplying the sample from above at a specified height (5 cm). • Density: Measured using a powder tester PT-E (Hosokawa Micron Corporation). "Dense density" is the bulk density obtained when a loosely packed sample is tapped to achieve a dense pack. Tapping is the process of repeatedly dropping a container filled with the sample from a certain height, applying a light impact to the bottom to create a dense pack. When measuring loose density, the top surface is leveled and weighed, then a cap is placed on top of the container, and powder is added up to the top rim of the cap. Tapping is then performed 180 times at a tapping height of 1.8 cm. After completion, the cap is removed, the powder on the top surface of the container is leveled and weighed, and the bulk density in this state is taken as the dense density.

[0049] • Dry median diameter: Measured using the laser diffraction / scattering method with a SYNC30 particle size distribution analyzer (Microtrac-Bell Co., Ltd.). The median diameter is the particle size at which the cumulative value in the volume particle size distribution reaches 50%. The "dry median diameter" is the median diameter measured at a particle refractive index of 1.81 and a dispersion pressure of 100 kPa. • Wet median diameter: Measured using the laser diffraction and scattering method with a particle size distribution analyzer SYNC30 (Microtrac-Bell Co., Ltd.). The "wet median diameter" is measured using water as the dispersion medium, with an ultrasonic vibration output of 40W and irradiation for 1 minute. • Size: For powdered seasonings with large particles where the median diameter could not be measured (>2000 μm), the size was measured using calipers, and the average value of "(long side + short side) / 2" (N=15) was used as the particle size. • Swelling degree: This is the value obtained by dividing the wet median diameter by the dry median diameter.

[0050] • Angle of repose: Measured using a powder tester PT-E (Hosokawa Micron Corporation). Powdered seasoning was uniformly supplied from above onto an 8cm diameter disc from a specified height (5cm) through a funnel (8cm diameter, 0.5cm outlet diameter), and the angle of the resulting conical volume layer was directly measured using a protractor. For particles that were too large to pass through the funnel, the measurement was performed by gently and uniformly supplying them from above at a specified height (5 cm). • Collapse angle: Measured using a powder tester PT-E (Hosokawa Micron Corporation). The sample on which the angle of repose was determined was placed was subjected to three impacts from a height of 5 cm using a special shocker to collapse the cone-shaped sample, and the angle was measured in the same manner as the angle of repose. • Angle difference: Calculated from the difference between the angle of repose and the angle of collapse.

[0051] [Table 2]

[0052] <Evaluation Results> Test sections 1-5 are comparative examples, and test sections 6-10 are examples. Test section 1: It was found that onion powder alone, which has small particles (small dry median diameter) and swells easily (high degree of swelling), did not produce a savory aroma, caused ingredients to stick together, and resulted in dripping. Test section 2: It was found that even with large particles (low density, large size, etc.), such as in minced onions, the savory flavor was not perceived, and the ingredients stuck together. Test area 3: It was found that even with red bell peppers, which have relatively large particles, the ingredients stuck together, similar to test area 2. Test plot 4: In the parsley with a large volume (low density), some hard parts were observed in the vegetables. In test group 5, water-soluble (small wet median diameter) granular soy sauce was found to be inferior in terms of meat tenderness, non-binding of ingredients, and drip resistance.

[0053] Test plots 6-7: Insoluble oregano and cumin, with particle size and density within a certain range, were found to have a roasted aroma and were suitable for use in cooked dishes. Test section 8: The black pepper, which had slightly larger particles, caused very slight sticking between ingredients, but the quality of the cooked product was maintained. Furthermore, in test sections 1-8, a correlation was observed between the angle of difference and the non-binding properties of the ingredients, with ingredients sticking together more easily when the angle of difference was small. From these results, it was inferred that the density of the powder material, the dry median diameter, the wet median diameter, and the difference angle are all involved in obtaining this effect.

[0054] Test sections 9-10: Powdered seasonings B and C, which were created by mixing multiple powdered ingredients and adjusting each parameter, were found to produce good cooked dishes. In particular, test section 9, which used powdered seasoning B, had a crispy surface on the meat characteristic of oven cooking and a very fragrant flavor, and the amount of oil and water separation in the cooked dish was very small. Furthermore, the seasoning was evenly and thoroughly coated on the meat and vegetables, making it the best cooked dish. In these test sections, good cooked dishes were obtained despite the inclusion of comparative examples such as onion powder (test section 1) and granulated soy sauce (test section 5). This is considered an unexpected effect. Based on these results, it was found that the density, dry median diameter, wet median diameter, and differential angle of the powdered seasoning, rather than the powder material itself, have a greater influence on achieving this effect.

[0055] [Exam 2] [Effects of various powdered seasonings] <Cooking method> The basic method was followed. Test Section 11: Powdered Seasoning D 15.25g (Salt 0.5g, Granulated Soy Sauce 0.5g, Spice Mix 0.5g, Wheat Puffs 1.5g, Potato Flakes 1.0g, Corn Grits 1.0g, Puffed Soy Flour (Puffmin F, Kikkoman Foods Corporation) 2.5g, Potato Starch 5.5g, Wheat Flour 1.5g, Powdered Syrup 0.25g, Amino Acids 0.5g) Test Group 12: Powdered seasoning E 11.25g (salt 0.5g, onion powder 0.5g, granulated soy sauce 0.5g, puffed soybean flour (Puffmin F, Kikkoman Foods Corporation) 2.5g, potato starch 5.0g, wheat flour 1.5g, powdered syrup 0.5g, amino acids 0.25g) Test Section 13: Powdered Seasoning F 17.00g (Salt 3.0g, Butter Powder 3.0g, Aosa Seaweed 0.4g, Aonori Seaweed 0.2g, Food Products Made Mainly from Milk (Lactose, Protein Concentrate Whey Powder, Whey Protein Concentrate) 4.0g, Yeast Extract 0.5g, Powdered White Roux 1.5g, Powdered Soy Sauce 1.4g, Potato Starch 2.0g, Okara Powder 1.0g) Test plot 14: Powdered seasoning G 18.00g (salt 1.5g, powdered soy sauce 3.0g, potato starch 8.0g, Sichuan pepper powder 1.0g, puffed soy flour (Puffmin F) 1.0g, puffed rice flour (Puffgen C1) 1.0g, chicken extract powder 1.0g, garlic powder 0.5g, corn grits 1.0g)

[0056] Test plot 15: Powdered seasoning H 19.00g (salt 4.0g, powdered soy sauce 1.0g, okara powder 1.0g, puffed soy flour (Puffmin F) 2.0g, garlic powder 2.0g, paprika powder 2.0g, chili powder 2.0g, doubanjiang powder 1.0g, granulated sugar 2.0g, corn grits 2.0g) Test plot 16: Powdered seasoning I 16.50g (3.5g salt, 1.0g powdered soy sauce, 1.0g puffed soybean flour (Puffmin F), 1.0g chicken extract powder, 4.0g breadcrumbs, 2.0g parsley, 1.0g onion powder, 1.0g almond powder, 2.0g tomato powder) Test Section 17: Powdered Seasoning J 16.50g (Salt 3.5g, Powdered Soy Sauce 2.0g, Puffed Soybean Flour (Puffmin F) 1.0g, Chicken Extract Powder 1.0g, Dried Green Onion 3.0g, Ground Sesame Seeds 4.0g, Ginger Powder 2.0g) Test Section 18: Powdered seasoning A was prepared according to the formulation of Example 1 in Patent Document 4 (Japanese Patent Publication No. 2589483). Powdered seasoning A 18.00g (Roasted peanuts 7.2g, Corn grits 1.8g, Egg white powder 1.8g, Gluten powder 1.53g, Wheat flour 2.7g, Corn flour 2.7g, Yellow coloring 0.162g, Red coloring 0.108g)

[0057] <Sensory evaluation> Sensory evaluation was conducted using sensory evaluation criteria. Other sensory evaluation methods followed those used in the preliminary test. The results are shown in Table 3. <Measurement of powdered seasonings> It was similar to Exam 1. <Evaluation Results> Test section 18 is a comparative example, and test sections 11 to 17 are examples. In conjunction with the results of Test 1, it was found that in order to achieve this effect, the physical properties of the powdered seasoning must satisfy all of the following conditions (1) to (4). (1) Density is 0.35 g / cm³ 3 In summary, (2) the dry median diameter is 150 to 1250 μm, (3) the wet median diameter is 50 to 1250 μm, and (4) the angle difference is 2.0 degrees or more.

[0058] [Table 3]

[0059] [Exam 3] [Consideration of containers and cooking methods] <Cooking method> For test sections 19 to 22, the same powdered seasoning G as in test section 14 was used. Test Section 19: Instead of a pouch, a plate (22.5 cm in diameter, 0-1.5 cm deep) and plastic wrap were used as containers. Otherwise, the basic method was followed. Test Section 20: Microwave-resistant polyethylene bags (I-Wrap®, Iwatani Material Co., Ltd.) were used as containers instead of pouches. Otherwise, the basic method was followed. Test Section 21: The microwave heating conditions were set to 1000W for 5 minutes (high-power microwave cooking). Otherwise, the basic method was followed. Test section 22: The mixed ingredients were removed from the pouch and transferred to a special tray, which was then heated using steam convection cooking (combi mode, 20% steam, 180°C, 8 minutes).

[0060] <Sensory evaluation> Sensory evaluation was conducted using sensory evaluation criteria. Other sensory evaluation methods followed those used in the preliminary test. The results are shown in Table 4. <Evaluation Results> Test sections 19-22 are examples of actual cases. The powdered seasoning of the present invention has been confirmed to be effective regardless of the material or shape of the container or the microwave heating conditions. It has also been confirmed that the powdered seasoning of the present invention is equally or even more effective in steam convection cooking in addition to microwave cooking.

[0061] [Table 4]

[0062] [Exam 4] [Consideration of ingredient types and cooking methods] <Cooking method> For test sections 23 to 30, the same powdered seasoning G as in test section 14 was used. Test section 23: The solid food ingredient was chicken drumsticks (300g). Microwave heating conditions were 600W for 7 minutes. Test Section 24: The solid food ingredient was swordfish (300g). The swordfish was cut in half from a 1.5cm thick fillet. Microwave heating conditions were 600W for 5 minutes. Test plot 25: The solid ingredients were pork shoulder loin (250g) and onion (100g). The pork shoulder loin was cut into 3cm cubes, and the onion (100g, half an onion cut into pieces) was cut into 1cm wide wedges. Microwave heating conditions were 600W for 7.5 minutes. Test plot 26: The solid ingredients were chicken drumsticks (250g) and broccoli (150g). One head of broccoli was cut into florets. Microwave heating conditions were 600W for 7 minutes.

[0063] Test plot 27: The solid ingredients were chicken thigh (250g) and snap peas (150g). The chicken thigh was cut into 5cm x 5cm pieces. Microwave heating conditions were 600W for 8 minutes. Test Group 28: The solid ingredients were pork shoulder loin (250g) and pumpkin (150g). The pork shoulder loin was cut into 3cm cubes, and the pumpkin was cut into 3cm x 3cm pieces. Microwave heating conditions were 600W for 7 minutes. Test section 29: The solid ingredients were chicken thigh (250g) and king oyster mushroom (100g). The chicken thigh was cut into 5cm x 5cm pieces, and one pack of king oyster mushrooms (100g) was cut in half horizontally and into eight pieces vertically. Microwave heating conditions were 600W for 8 minutes. Test plot 30: Mixed solid ingredients (chicken thigh and potato) were removed from the pouch and transferred to a special tray, which was then heated in an oven (200°C, 20 minutes).

[0064] <Sensory evaluation> Sensory evaluation was conducted using sensory evaluation criteria. Other sensory evaluation methods followed those used in the preliminary test. The results are shown in Table 5. <Evaluation Results> Test plots 23-30 are all examples of actual cases. The powdered seasoning of this invention has been shown to tenderize both meat and vegetables, regardless of the type of solid ingredient used. The powdered seasoning of this invention proved highly effective not only in microwave cooking but also in oven cooking.

[0065] [Table 5]

Claims

1. A powdered seasoning for heating and cooking solid food ingredients, (1) Density is 0.35 g / cm³ ３ That's all. (2) The median diameter of the particle size distribution is 150 to 1250 μm for dry dispersion and 50 to 1250 μm for wet dispersion, and (3) The difference angle is 2.0 degrees or more. A powdered seasoning for cooking, characterized by the following features.

2. The powdered seasoning according to claim 1, comprising 9% by weight or more of one or more powders selected from the group consisting of spices, grains, seaweeds, and vegetables.

3. The powdered seasoning according to claim 1, wherein the ratio of wet dispersion to dry dispersion of the median diameter in the particle size distribution is 0.20 to 2.

00.

4. The powdered seasoning according to claim 1, which is a seasoning for quickly transforming solid ingredients into a savory, oven-baked dish.

5. The powdered seasoning according to claim 1, used in amounts of 1 to 10 g per 100 g of solid food ingredients.

6. A powdered seasoning according to any one of claims 1 to 5, which is a powdered seasoning filled and sealed in a packaging container.

7. The powdered seasoning according to claim 6, wherein the packaging container is a packaging container made of microwave-safe packaging material.

8. A method for cooking solid food ingredients by attaching them to powdered seasonings and heating them in a heating container, wherein the powdered seasoning is a powdered seasoning described in any one of claims 1 to 5.

9. The method according to claim 8, wherein the heating container is a packaging container for a microwave-safe packaging material in which the powdered seasoning is filled and sealed.

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