Microwave cooking seasonings

Abstract

To provide a liquid seasoning for microwave cooking, capable of simultaneously softening solid food ingredients including meat or seafood and vegetables or mushrooms in a short time by microwave cooking. [Solution] The liquid seasoning of the present invention is a microwave cooking seasoning for cooking solid ingredients including meat and / or seafood, and vegetables and / or mushrooms, which has a complex modulus (G*) value of 500 Pa or more at 75°C as measured by dynamic viscoelasticity measurement, and a Brix value of 35 or more.

Description

[Technical field]

[0001] The present invention relates to a liquid seasoning for microwave cooking, which enables unheated solid food ingredients to be cooked in a microwave oven. [Background technology]

[0002] As more women enter the workforce and consumer lifestyles change, there is a trend toward using microwave ovens instead of stovetop cooking in order to prepare healthy meals that are easy to prepare at home and taste good.

[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 pots or frying pans, there is less washing up 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 come out, making the food less juicy and more dry, which is a drawback.

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

[0005] Also, a pouched seasoning for microwave cooking has been developed, in which 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 an openable / sealable fastener and a steam release mechanism for releasing steam during cooking, and when it is time to heat in a microwave oven, fresh ingredients selected by the consumer are placed in the pouch to cook (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, saving on housework.

[0006] Raw ingredients are not uniform in structure and composition for each tissue, so it is difficult to obtain uniform quality after microwave heating, but the cooking techniques for unheated meat, fish, vegetables, etc. have been improved by the above-mentioned improvements in liquid seasoning ingredients and the use of pouch containers, and they can be cooked deliciously. However, if meat or seafood can be cooked simultaneously with vegetables or mushrooms, not only will a dish be more substantial, but the sauce after cooking will be even more delicious due to the seafood, meat juice, and extracts of ingredients such as vegetables and mushrooms. However, compared to meat, leafy stem vegetables such as onions and mushrooms have a high water content, while root vegetables such as potatoes and fruit vegetables such as pumpkins are dense and hard, so that there is still no satisfactory seasoning that can soften meat or seafood and vegetables or mushrooms, which have different heating characteristics, in the microwave at the same time. [Prior art documents] [Patent documents]

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

[0008] The present invention aims 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 become soft, and also aims 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 specific values ​​or more, it is possible to simultaneously cook meat or seafood and vegetables or mushrooms until they are soft, and thus completed the present invention.

[0010] The present invention relates to the following seasonings for microwave cooking [1] to [8]. [1] A liquid seasoning for cooking solid food ingredients, including meat and / or seafood, and vegetables and / or mushrooms, in a microwave oven, characterized in that the complex modulus (G*) value 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 having a DE value of 4 to 50. [4] The microwave cooking seasoning described in [1] above, wherein one side of the solid food 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, carrot, pumpkin, edamame, corn, tomato, broccoli, asparagus, or onion, and the mushrooms are king oyster mushrooms or bunashimeji mushrooms. [6] The microwave cooking seasoning described in [1] above, which is a seasoning for simultaneously softening solid ingredients including meat and / or seafood, and vegetables and / or mushrooms. [7] The microwave cooking seasoning described in 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 compatible with microwave heating.

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

[10] . [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 filled and sealed with the liquid seasoning. Effect of the Invention

[0012] The microwave cooking seasoning and microwave cooking method of the present invention make it possible to simultaneously heat and soften meat and hard root vegetables and fruit vegetables such as potatoes. The liquid seasoning of the present invention can satisfy the different objectives of moderately heating meat without overheating, and softening root vegetables as much as possible, and can simultaneously heat meat or seafood, and vegetables or mushrooms to a desirable quality without pretreatment. After cooking, the sauce is infused with the essences of seafood, meat juice, vegetables, mushrooms, and other ingredients, making it more delicious, and also providing a fulfilling 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 and potatoes, etc. can be cooked in a short time. In addition, dynamic viscoelasticity usually does not change much with temperature, and instead tends to decrease as temperature increases. However, with the seasoning of the present invention, dynamic viscoelasticity increases as temperature increases, so that the seasoning liquid clings to the ingredients to the end. In this way, control of dynamic viscoelasticity allows the seasoning to move appropriately and become entangled with the ingredients, which, combined with moisture control achieved 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 for releasing steam during cooking is used, solid ingredients can be placed in the pouch, the zipper can be closed, and the food can be cooked in the microwave without the need to transfer liquid seasoning to a separate heating container, reducing the amount of dishes to wash after cooking. [Brief description 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 PREFERRED EMBODIMENTS

[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 by short-term 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 meats such as chicken, pork, and beef, and seafood such as shrimp, scallops, and salmon, which are prone to changes in physical properties due to protein denaturation caused by heat and are prone to uneven heating when heated in a microwave oven.

[0017] Examples of vegetables include root vegetables such as potatoes, sweet potatoes, taro, lotus root, mountain yam, daikon radish, burdock, turnips, and carrots; fruit vegetables such as pumpkin, edamame, corn, kidney beans, broad beans, peas, soybeans, black beans, adzuki beans, green peas, tomatoes, cucumbers, bell peppers, and paprika; and leafy vegetables such as onions, Chinese cabbage, cabbage, spinach, lettuce, green onions, komatsuna, bok choy, butterbur, mitsuba, shungiku, mizuna, celery, asparagus, cauliflower, broccoli, chives, and garlic. The effect is particularly pronounced on root vegetables such as potatoes, which are dense and hard to cook until soft, leafy and stalk 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 buna-shimeji mushrooms.

[0018] The size and shape of the solid food ingredients when cooked in the microwave are arbitrary, but the size and shape are preferably such that they are easy to put into the microwave heating container, easy to eat, and evenly heated in the microwave, and are used by cutting them into chunks, pieces, bars, circles, etc., with sides of about 1 to 20 cm. Meat and vegetables, which are solid food ingredients, may be unprocessed, but they may be seasoned with salt, pepper, etc., or may be pre-processed by parboiling, removing bitterness, or rinsing depending on the type of solid food ingredient.

[0019] Viscoelasticity is an index of viscoelasticity of a viscoelastic body that exhibits both elastic and viscous properties under conditions such as materials with intermediate properties between viscous and elastic properties and temperature. Dynamic Mechanical Analysis (DMA) is a method for investigating 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 in the range of 20° C. to 75° C., and the temperature is increased at a rate of 2° C. / min to perform continuous measurement. The sample tool is a parallel plate type, in which a 2 mm thick sample is sandwiched between two flat plates (diameter: 60 mm), and the measurement is performed at a strain of 5% and a frequency of 1 Hz. The complex modulus (G*) is an index of physical properties that combine viscosity and elasticity (viscoelasticity), and is expressed as G*=|G*|=√(G' 2 +G“ 2 A larger G* means that more 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, 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 determined 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, and has high viscoelasticity. If it is less than 500 Pa, the seasoning liquid is unlikely to remain on the surface of the food material and the food material is unlikely to be heated, resulting in poor 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 hard. 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, when 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°CG*) / (25°CG*)" of the seasoning of the present invention, which is determined by dynamic viscoelasticity measurement, is preferably 7 to 1,500, more preferably 7 to 500, and G* increases as the temperature increases. When the above ratio is within this range, the seasoning liquid moves all over the food at low temperatures immediately after heating in the microwave, but at high temperatures it becomes moderately entangled with the food, providing a high coating power for the food during heating, and is believed to produce food of desirable quality. One factor that increases the coating power is believed to be that the internal structure of the seasoning liquid maintains certain physical properties and acquires physical properties that allow the seasoning liquid to be entangled with the surface of the food, even during the process in which the seasoning liquid moves due to the temperature rise and vibration caused by molecular motion during microwave heating in microwave cooking.

[0023] As a thickener for imparting viscosity to the liquid seasoning of the present invention, starch or processed starch generally used in cooking can be used, and examples of the processed starch include wheat flour starch, rice starch, potato starch, tapioca starch, corn starch, waxy corn starch, as well as pregelatinized starch, heat-moisture starch, crosslinked 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 a thickening agent, and examples thereof include guar gum, xanthan gum, carrageenan, locust bean gum, gellan gum, gum arabic, tamarind seed, and gellan gum.

[0024] The Brix in the present invention indicates the concentration of soluble solids in a solution, and can be measured using a saccharometer that is generally available on the market. 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 moisture control that reduces water, which is a substance with high solids and high dielectric loss in the seasoning liquid. When the Brix is ​​less than 35, the microwaves of the microwave oven are easily absorbed by the seasoning, and the absorption by the moisture of the ingredients is reduced, so that it takes time to heat and cook the ingredients. In addition, 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 make 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 limitations on the Brix adjusters that can be used, and examples of such agents include monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose and trehalose, oligosaccharides and polysaccharides such as starch hydrolysates, sugar alcohols, reduced starch syrup, sugar processes such as caramel and roasted sugar (brown products obtained by heating sugars, etc., including sugar decomposition products, oxides, condensations, polymers, etc.), and resistant dextrin. However, if monosaccharides or disaccharides are used to achieve a high Brix, the sweetness will be strong, which is not preferable for some dishes. Therefore, by using starch hydrolysates 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 can the Brix be adjusted without affecting the sweetness, but the dynamic viscoelasticity G* value can also be easily adjusted. In addition, 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 sugar processed products such as roasted sugar, sugar alcohols, and reduced starch syrup have a molecular weight smaller than starch and a molecular weight larger than oligosaccharides, and affect the G* behavior during microwave cooking and heating.

[0026] The starch hydrolysate in the present invention is obtained by reducing the molecular weight of starch by chemical or enzymatic treatment, and those generally used in the art can be used without any particular restrictions. For example, the concept of starch hydrolysate includes starch syrup, powdered syrup, maltodextrin, dextrin, etc. In addition, starch hydrolysates are graded according to the degree of reduction in molecular weight, and are distinguished by dextrose equivalent (DE). The DE value indicates the relative reducing power when the reducing power of dextrose (glucose) is set to 100, and it can be said that the closer to 0, the more similar the properties are to starch, and the closer to 100, the more similar the properties are 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, the microwaves of the microwave oven are absorbed by the free water in the liquid seasoning, and the food itself cannot be heated efficiently. The water activity (Aw) of a liquid seasoning means the water vapor pressure (energy state of water) of the water on the surface of the seasoning, and is generally the value obtained by dividing the equilibrium vapor pressure (p) on the sample by the vapor pressure (po) of water at the same temperature, and is calculated by the formula Aw=p / po. In general, water activity depends on the proportion of free water contained in the sample. Free water is defined as water that is not interacted with or bound by other components, and the water activity value of pure water is 1.00 (equilibrium relative humidity 100%).

[0028] The seasoning of the present invention contains salt and carbohydrate. The salt content is not particularly limited, and in addition to table salt, brewed seasonings such as soy sauce and miso containing salt can be used, and the umami components such as amino acids contained in the brewed 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 sugar 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, since this improves the texture of the meat and eliminates any unpleasant odor. Since carbohydrates are also related to dynamic viscoelasticity and Brix, the content is adjusted to within the range of 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 may not contain fats and oils, but may contain them for flavoring, etc. The fats and oils are mainly liquid edible fats and oils, and examples of such fats and oils include 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, additives, etc. Citrus fruits include yuzu, lemon, sudachi, kabosu, mandarin orange, etc., and seasonings include ketchup, mayonnaise, sauce, soup, mirin, sodium glutamate, sodium inosinate, etc. The content is adjusted so that the dynamic viscoelasticity and Brix of the present invention are within a predetermined range.

[0032] The packaging container into which the microwave cooking seasoning of the present invention is filled and sealed can be any container, regardless of shape, so long as it is a container for liquid seasoning that can be subjected to heat sterilization or retort treatment. Furthermore, if a packaging container made of a microwave oven compatible packaging material is used as a packaging container for liquid seasoning, 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 the heating container when cooking, and solid ingredients can be placed in the container and cooked as is, which saves time and reduces the amount of dishes to be washed. 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 the container and placing ingredients in it before microwave cooking, and 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 used for microwave cooking; containers made of three layers of laminated plastic film consisting of a heat-resistant thermoplastic resin film, a peelable layer, and a sealant film, and include standing pouches with a gusset on the bottom, gusseted bags with gussets on 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-shaped pouch made by folding and overlapping a plastic film to create a gusset on the bottom, and then heat-sealing both side edges and the top edge to form side edge seals and top edge seals. A zipper is provided parallel to the bottom of 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 inserting 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 steam vent mechanism may be one in which the fit of the zipper is adjusted so that the zipper when sealed partially opens due to the pressure caused by the expansion of the container during microwave cooking.

[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 by a normal heat sterilization method. When retort sterilization is performed for long-term storage, the packaging containers are arranged in a retort tank, the temperature of the retort tank is raised to about 120°C by steam or hot water, and a sterilization treatment is performed for a certain period of time so as to obtain a predetermined sterilization effect. Retort sterilization generally refers to sterilization at a central temperature of 121°C for 4 minutes (F value 4) or higher, or by a method having an equivalent or higher effect.

[0035] The liquid seasoning for microwave cooking of the present invention is not used by adding it to solid ingredients after they have been cooked in a microwave oven, 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 state where some or all of them are immersed in the liquid seasoning (the solid ingredients are immersed in the liquid surface). The size and shape of the container for microwave heating in which liquid seasonings and solid ingredients are placed and cooked in the microwave can be any size as long as the solid ingredients can be placed on it, but heat-resistant containers such as Tupperware and heat-resistant dishes suitable for cooking in a microwave oven, as well as the above-mentioned sitting pouches and standing pouches are preferable. Heat-resistant containers can be wrapped or covered with plastic wrap as necessary. Furthermore, from the viewpoints of uniform seasoning with the liquid seasoning, adhesion to the surface of the food ingredients, ease of blending with the food ingredients, suppression of evaporation of moisture from the food ingredients, etc., 5 to 100 g, preferably 7.5 to 50 g, more preferably 10 to 40 g, and optimally 12 to 35 g of liquid seasoning are added per 100 g of solid food ingredients, but 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 food ingredients are arranged on a heating container that is microwave-compatible, and liquid seasoning is poured in from the packaging container, soaked in the ingredients, lightly rubbed in or left to soak for a while, and then, if necessary, wrapped or covered, is used for cooking in a microwave oven. Furthermore, in cases where 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 cut away starting from the notch in the stand-up pouch, the opening is widened, and solid ingredients that have been cut to a specified size are then 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 seasoning for microwave cooking of the present invention is carried out under conditions that allow the liquid seasoning and solid ingredients to be given a necessary and sufficient amount of heat, and as a result, the ingredients placed in the heating container can be heated to bring out a desirable flavor, texture, and appearance. Since the ingredients are seasoned with the liquid seasoning, heating conditions that at least bring the liquid seasoning to a boil are required, and the appropriate heating conditions differ depending on the ingredients. For example, heating is performed for at least 2 minutes at an output of 600W per 100g of liquid seasoning and ingredients in total. Here, 600W x 2 minutes refers to microwave heating under conditions of at least 4 minutes at an output of 300W, or 3 minutes at an output of 400W, where the product of the output wattage and time is the same. If you steam it for 30 seconds to 30 minutes, preferably 1 to 10 minutes, after cooking in the microwave, the residual heat will allow the flavors 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 described below based on examples and comparative test examples, but the present invention is not limited to the following test examples. In addition, all "%" in the test examples means "% by mass". EXAMPLES

[0039] In each example, unless otherwise specified, the cooking methods of "preparation of seasoning liquid" and "cooking in the microwave" were in accordance with the basic methods described 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, heated to 90°C with stirring, and maintained at that temperature until the mixture was uniformly mixed. 2. Filling 70 g of each seasoning was placed into a microwaveable zippered stand-up pouch with a steam release mechanism and then sealed. 3. Heat treatment The pouch containing the seasoning was placed in a retort oven and heated at 100°C for 10 minutes to obtain a liquid seasoning in a container for microwave cooking (hereinafter referred to as the test seasoning) in which the liquid seasoning was filled inside the pouch.

[0040] [Microwave cooking: Basic method] 1. Meat Preparation A whole chicken thigh (250g) was prepared and cut into 5cm x 5cm pieces as a preliminary step. Prepare potatoes (150g) and cut them into 12 equal pieces (each side is approximately 2cm). 2. Rub the ingredients together Open the top of each test seasoning pouch and add the cut chicken thighs and potatoes. The pouch was then sealed with a zip fastener. The food was then held in place for 30 seconds while holding the outside of the pouch with both hands. The ingredients are kneaded to coat them in the seasoning. 3. Microwave cooking The test seasoning containing meat can be placed upright with the zipper part of the pouch at the top. The food 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. Then, sensory evaluation was carried out.

[0041] [Sensory evaluation method] <Cooking method> "Preparation of seasoning liquid" and "cooking in the microwave" were performed according to the basic method described above. <Evaluation method> "Evaluation Panel" An analytical sensory evaluation panel (three members, A to C, with training periods ranging from 8 to 20 years) with expertise in evaluating solid food ingredients (meat, seafood, vegetables, and mushrooms) was used. "Evaluation training" Evaluation training was conducted for each evaluation item. Specifically, the panel discussed and refined the characteristics of the evaluation items so that each panelist had a common understanding. In addition, in order to ensure the validity of the sensory test, the panel was trained to evaluate using several evaluation samples, and the reproducibility of the evaluations by each panelist was confirmed. After these evaluation trainings, the panel was used to evaluate the evaluation samples of each test seasoning liquid.

[0042] "Overview of Evaluation Items" The evaluation items are the following four items. Texture evaluation items: 2 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 displayed 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) felt when eating.

[0043] "Definition of Evaluation Items" "Meat tenderness": This refers to the tenderness of the core of the meat, allowing it to be bitten off. "Softness of vegetables": They should feel soft when biting into them and be easy to chew. · "Sweetness of vegetables": Feeling the sweetness of vegetables when chewing them. "Overflow during cooking": Overflow outside the container during microwave heating.

[0044] "Evaluation Criteria" The following three-level evaluation was conducted: "Meat tenderness" ○: Can feel, △: Slightly can feel, ×: Can't feel (Can feel muscle fiber and is difficult to bite through. Or, some parts are raw due to insufficient cooking.) "Softness of vegetables" ○: Can feel, △: Can feel a little, ×: Can't feel (can feel muscle fiber and it's hard to bite through) "The sweetness of vegetables" ○: Sensed, △: Slightly sensed, ×: Not sensed "Overflow during cooking" ○: No overflow, ×: Overflow "comprehensive evaluation" If even one item was rated as × or △, the overall rating was marked as ×. If all items were rated as ○, the overall rating was marked as ○.

[0045] <Seasoning liquid measuring device> Brix (Bx): Digital sugar content meter RX-5000α (Atago) pH: pH meter HM-25R (DKK Toa) Water activity: Water activity measuring device LabMaster-awSTANDARD (Novasinas) Dynamic viscoelasticity: Rheometer "HAAKE Viscotester iQ Air" (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 are (type of rotor, rotation speed, and temperature of seasoning liquid).

[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 cooking in the microwave were performed according to the basic method.

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

[0048] Test group 1 in Table 1-1 was prepared according to the formulation of test seasoning 5 in Table 1 described in Patent 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 (G*) at 75°C measured by dynamic viscoelasticity measurement (hereinafter referred to as "dynamic viscoelasticity (G*75°C)" for short). In test plots 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. In test area 15, the Brix was 35 or more, but the dynamic viscoelasticity (G*75℃) was less than 500 Pa and the (75℃G*) / (25℃G*) 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. Additionally, in the high viscosity processed starch from test group 3, the seasoning liquid of the cooked food did not disperse. This suggests that the starch chains present in starch hydrolysates and oxidized starch with DE4-50 may reduce friction between starch granules and change the viscosity behavior. When comparing test plots 1 and 9, it was confirmed that a Brix of 35 or more is important, and when comparing test plots 3 and 9, it was confirmed that a dynamic viscoelasticity (G*75℃) of 500 Pa or more is important.

[0049] [Test 2] [Testing for DE value of suitable starch hydrolysates] The details and results of Test 2 are shown in Table 2. The preparation of the seasoning liquid and cooking in the microwave were performed in accordance with the basic method. [Table 2]

[0050] Test plot 1 in Table 2 was prepared without adding any carbohydrates other than hydroxypropylated phosphate cross-linked processed starch. Test plot 2 was mixed with glucose as the carbohydrate, and test plot 3 was mixed with sucrose as the carbohydrate. Test plots 4 to 13 were mixed with starch hydrolysates with DE4 to 50 as the carbohydrate, and test plot 14 was mixed with DE30 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 value of less than 35, and test plots 1 to 3 had dynamic viscoelasticity (G*75℃) of less than 500 Pa. Test plots 4, 13, and 14 confirmed that dextrin with DE4 to 50 or oxidized starch was good for carbohydrates. The number average molecular weights of the carbohydrates used in this test, as analyzed by HPLC, were as follows: fructose glucose syrup: 180; starch syrup (DE value 50): 340; starch syrup (DE value 40): 420; Pine Index #6 (DE value 40): 460; powdered candy (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; 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] The details and results of Test 3 are shown in Table 3. The preparation of the seasoning liquid and cooking in the microwave were performed in accordance with 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 grown in test area 1 were potatoes (root vegetables), in test area 2 pumpkin (fruit vegetables), in test area 3 carrots (root vegetables), and in test area 4 daikon radish (root vegetables). All the vegetables were soft and the sweetness of the vegetables was brought out in the cooking process.

[0053] [Test 3-2] [Tests on meat and seafood] The preparation of the seasoning liquid and cooking in the microwave were performed according to 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 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 Result: The beef was tender and easy to bite into without being too stringy, and the potatoes were soft and sweet all the way through to the center. (4) Thinly sliced ​​beef (250g: minced beef) + potatoes The result: the sliced ​​beef was uniformly tender, and the potatoes were soft and sweet all the way through to the center. (5) Seafood (150g: shrimp, squid, clam mix) + salmon (60g: fillet cut into 3 equal parts) + potatoes (150g: 1.5cm cubes) + 2 cherry tomatoes (10g) microwaved at 600W for 7 minutes. Results: The salmon was plump and soft with sweetness and umami, the shrimp was firm and soft with sweetness and umami, the squid was crisp and soft with no stringiness, sweet and umami, and the clams were soft and umami. 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] [Tests on vegetables and mushrooms 2] The preparation of the seasoning liquid and cooking in the microwave were performed according to the basic method. (1) Chicken and edamame (150g) Results: The chicken was tender and the edamame was soft and fluffy, with a delicious sweetness (not grassy). (2) Chicken + corn (150g: kernels only, excluding core) Results: The chicken was tender, the corn was crisp and juicy with a soft interior and a strong sweetness (not too grassy). (3) Chicken + 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) Result: The chicken was tender and the onions were soft and creamy with a sweet flavour. (5) Chicken + 2 king oyster mushrooms (50g x 2: cut each into 8 equal parts, cut crosswise vertically, then cut each into 2 horizontally) Result: The chicken was tender, and the king oyster mushrooms were soft and had just the right amount of elasticity, as well as a sweet, flavorful, and juicy taste. (6) Chicken + Bunashimeji mushrooms (100g: cut off the stems and divided into small bunches) 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 horizontally) + 10 cherry tomatoes Results: The chicken was tender, the king oyster mushrooms were soft and chewy with a sweet, savory, and juicy flavor. 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 solid ingredients. As a result, in the former case, the chicken meat was somewhat heavily burnt and the meat was stuck together, resulting in a lack of quality as a cooked product. In the latter case, the potatoes were soft and sticky and sweet, but the appearance of the cooked product was simple because there was no meat, and the sauce after cooking did not contain any meat juices, resulting in a monotonous taste as a whole cooked product. Thus, it was found that the present invention is more effective when meat and vegetables, which have different heating characteristics, are cooked in a microwave oven at the same time.

[0056] [Test 4] [Test on comparison with prior art (part 1)] The details and results of Test 4 are shown in Table 4. The preparation of the seasoning liquid and cooking in the microwave were performed in accordance with 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 composition of test seasoning 5 in Table 1 described in Patent No. 7000607). Test area 3: Prepared according to the formulation described in test area 4 in Table 5 of JP 2022-43938 A. Test area 4: Prepared according to the formulation described in test area 6 in Table 5 of JP 2022-43938 A.

[0057] [Table 4]

[0058] Test plots 2 to 4 are comparative examples, and test plot 1 is an embodiment. Test plots 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 plot 1). On the other hand, it was confirmed that the present invention thereby provides an excellent effect that could not be predicted from these prior art techniques, that is, meat and vegetables can be cooked until tender.

[0059] [Test 5] [Test on comparison with prior art (part 2)] The details and results of Test 5 are shown in Table 5. The preparation of the seasoning liquid and cooking in the microwave were performed in accordance with the basic method. <Seasoning liquid> Test area 1: Same as test area 7 in test 2. Test area 2: Prepared according to the composition of “Bagna Cauda seasoning” in Table 2 of Patent Document 1 (JP 2020-99204 A). Test group 3: Prepared according to the blending ratio of "black vinegar flavor 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 embodiment. In Test Groups 2 and 3, the dynamic viscoelasticity (G*75°C) was less than 500 Pa, both of 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 cannot be predicted from these prior art techniques, that is, meat and vegetables can be cooked to a tender state.

Claims

1. The liquid seasoning for microwave cooking of solid food ingredients including meat and / or seafood, and vegetables and / or mushrooms, is characterized in that the complex modulus (G*) value 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 ingredient is 1 cm or more.

5. 2. The microwave cooking seasoning according to claim 1, wherein the 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, carrot, pumpkin, edamame, corn, tomato, broccoli, asparagus, or onion, and the mushrooms are king oyster mushroom or bunashimeji mushroom.

6. 2. The seasoning for microwave cooking according to claim 1, which is a seasoning for simultaneously softening solid food 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. 7. 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, the method being characterized in that 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 filled and sealed with the liquid seasoning.

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