Seasoning for cooking with a microwave oven

Abstract

Provided is a liquid seasoning for microwave cooking that can simultaneously and gently finish cooking solid ingredients including livestock or seafood and vegetables in a short time using a microwave oven. 【Solution means】The liquid seasoning of the present invention contains 1 to 20% by weight of a fat or oil having a melting point of 16 to 60°C, and is a seasoning for microwave cooking for cooking solid ingredients having a viscosity of 10 cm or less at a measurement temperature of 25°C and a measurement time of 30 seconds measured by a Bostwick viscometer. At least one selected from the group consisting of livestock or seafood as solid ingredients, and leafy vegetables, fruit vegetables, and mushrooms can be cooked and finished gently at the same time.

Description

Technical Field

[0001] The present invention relates to a liquid seasoning for microwave cooking that can heat and cook unheated solid foodstuffs in a microwave oven.

Background Art

[0002] With the advancement of women in society and the changes in consumers' lifestyles, there is a tendency to prefer cooking methods using a microwave oven instead of cooking on a stove for healthy meals that can be easily and deliciously cooked at home.

[0003] In home cooking using a microwave oven, it is generally practiced to mix foodstuffs and seasonings in a heat-resistant dish, cover it with plastic wrap, and heat it in the microwave oven. Since there is no need to cook using a pot or frying pan, there is less washing and the kitchen does not get dirty. However, when heating and cooking unheated foodstuffs such as raw meat directly in the microwave oven, the moisture and gravy in the foodstuffs come out, resulting in a lack of juiciness and a dry and tough texture, and there is a drawback that it cannot be cooked deliciously.

[0004] Therefore, dedicated liquid seasonings for heating and cooking foodstuffs in a microwave oven have been developed. For example, a liquid seasoning for microwave heating and cooking for vegetable ingredients, which has adjusted water activity and Brix values that can evenly season the ingredients and cook them in a short time (Patent Document 1) has been proposed. Also, in order to prevent meat and fish ingredients rich in protein from becoming hard and dry when heated, a liquid seasoning for microwave cooking that adjusts the pH, sugar concentration, salt concentration, etc., and can cook these foodstuffs soft and well-seasoned (Patent Document 2) has been proposed.

[0005] In addition, a seasoning in a pouch for microwave heating and cooking has been developed, in which a liquid seasoning for microwave cooking is stored in a heat-resistant container called a pouch. As a seasoning in a pouch, a sterilized liquid seasoning is filled and sealed in a pouch equipped with a fastener that can be opened and sealed and a steam venting mechanism that discharges steam during heat cooking. When heating in a microwave oven, the consumer puts fresh food ingredients selected into the pouch for cooking (Patent Documents 3 and 4) is generally used. By using the seasoning in a pouch, not only more efficient microwave heating becomes possible, but also there is no need to prepare and wash a heat cooking container, and housework can be labor-saving.

[0006] Since raw food ingredients are not uniform in structure and components for each tissue, it is difficult to obtain uniform quality after microwave heating. However, by improving the liquid seasoning components and using a pouch container as described above, the heat cooking technology for each of unheated meats, seafood, vegetables, etc. has been improved and can be cooked deliciously. Furthermore, when meat and vegetables can be cooked at the same time, not only does one plate become more substantial, but the sauce after cooking becomes even more delicious due to the meat juice and the extract of vegetables. However, compared with meats, leafy vegetables such as onions, fruit vegetables, and mushrooms have a large amount of water, while root vegetables such as potatoes and pumpkins are dense and hard. At present, there is still no satisfactory seasoning that can gently finish cooking these vegetables and meats and seafood with different heating characteristics at the same time in a microwave oven.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0008] The present invention aims to provide a liquid seasoning for microwave cooking that can simultaneously heat and cook livestock and seafood with different heating characteristics, leafy vegetables, fruit vegetables, and / or mushrooms to a soft finish. Another object of the present invention is to provide a method for microwave heating and cooking solid food ingredients including livestock and the like and vegetables using the liquid seasoning.

Means for Solving the Problems

[0009] The inventor of the present invention has found that by adjusting the viscosity of the liquid seasoning for microwave heating and cooking to an ultra-high viscosity and blending high melting point fats and oils, livestock and the like and vegetables can be cooked simultaneously to a soft finish, and thus the present invention has been completed.

[0010] The present invention relates to a seasoning for microwave cooking as follows: (1)~( 6 ) (1) A liquid seasoning for microwave heating and cooking of solid food ingredients including at least one selected from the group consisting of livestock or seafood and , leafy vegetables, fruit vegetables, and mushrooms, which contains 1 to 20% by weight of fats and oils having a melting point of 16 to 60°C and has a viscosity of 10 cm or less at a measurement temperature of 25°C and a measurement time of 30 seconds using a Bostwick viscometer. vegetables and Liquid seasoning for microwave cooking. for cooking tenderly at the same time by entangling with livestock meat or seafood, and vegetables (2) The liquid seasoning for microwave cooking according to (1) above, wherein the fats and oils are animal fats, vegetable fats, hydrogenated vegetable fats, or powdered fats. (3) The liquid seasoning for microwave cooking according to (1) above, wherein one side of the solid food ingredient is 1 cm or more. (4) The liquid seasoning for microwave cooking according to (1) above, wherein the livestock is chicken, pork, or beef, the seafood is shrimp, salmon, octopus, squid, clams, or scallops, the leafy vegetables are onions, cabbages, Chinese cabbages, spinach, broccoli, leeks, Komatsuna, turnips, or asparagus, the fruit vegetables are eggplants, tomatoes, green peppers, green beans, or pumpkins, and the mushrooms are shiitake mushrooms or shimeji mushrooms. ( 5)A liquid seasoning filled and sealed in a packaging container, the seasoning for microwave cooking according to any one of (1) to 4 ). ( 6 )The packaging container is a packaging container made of a microwave-heating compatible packaging material, the seasoning for microwave cooking according to 5 ).

[0011] Further, the present invention relates to a method for microwave heating and cooking of the following 7 ), 8 ). ( 7 )A method for microwave heating and cooking a solid food ingredient containing at least one selected from the group consisting of livestock meat or seafood and , leaves and at least one selected from the group consisting of root vegetables, fruit vegetables and mushrooms in a heating container with a liquid seasoning, wherein the liquid seasoning is the seasoning for microwave cooking according to any one of (1) to vegetables and ). 4 ( )The heating container is a packaging container made of a microwave-heating compatible packaging material filled and sealed with the liquid seasoning, the method according to 8 ). 7

Advantages of the Invention

[0012]

[0013] ​The viscosity of the liquid seasoning of the present invention measured at 25°C for 30 seconds with a Bostwick viscometer is an ultra-high viscosity of 10 cm or less, and the viscosity is adjusted with food materials such as fruit and vegetable pastes and wheat flour, thickeners, etc. In addition, the liquid seasoning of the present invention contains 1 to 20% by weight of an oil or fat having a melting point of 16 to 60°C. In this specification, an oil or fat having a melting point of 16°C or higher is referred to as a solid oil or fat, and when this solid oil or fat is heated and softened together with a thickener, the liquid seasoning provides good physical properties of moderately slipping along with heating and entangling with the food ingredients. It is considered that by controlling the physical properties by heating the thickener and the solid oil or fat in such a seasoning, the seasoning can entangle with the entire food ingredients and simultaneous cooking becomes possible.

[0014] Furthermore, as a packaging container for filling and enclosing the seasoning for microwave cooking, if a packaging container made of a microwave heating-compatible packaging material is used, the seasoning for microwave cooking can be directly cooked by microwave heating without being put into another heating container. For example, when using a zipper pouch having a steam venting function for discharging steam during heating and cooking, solid food ingredients can be put in, the zipper can be closed, and it can be directly cooked by microwave heating. Therefore, there is no need to transfer the liquid seasoning to another heating container, and the number of items to be washed after cooking is also reduced.

Mode for Carrying Out the Invention

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

[0016] The size and shape of the solid food 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. The solid food ingredients such as meat, leafy stem vegetables, and fruit vegetables 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.

[0017] The viscosity of the liquid seasoning of the present invention is 10 cm or less when measured by a Bostwick viscometer at 25°C for 30 seconds. The Bostwick viscosity is measured by a simple method of placing a sample in an inclined device and evaluating the distance it flows in a certain time. If the Bostwick viscosity exceeds 10 cm, the seasoning liquid will not easily remain on the surface of the food material when heated and will not become entangled with the food material, resulting in an undesirable quality. The viscosity of 10 cm or less measured by a Bostwick viscometer may correspond to about 20,000 mPa·s or more of the viscosity measured by a B-type viscometer, which is a rotational viscometer. Generally, the viscosity of the seasoning of the present invention, which is about 20,000 mPa·s or more measured by a rotational viscometer, is quite high, and the viscosity is adjusted by food materials such as fruit and vegetable pastes and wheat flour, thickeners, etc.

[0018] The Bostwick viscosity of the present invention is measured by a Bostwick viscometer. The measurement method is as follows: First, the Bostwick viscometer is horizontally installed using a level and the gate is closed. Then, the chamber is filled to the full with a sample maintained at a product temperature of 25°C. Then, at the same time as opening the gate, the time is measured, and 30 seconds later, the distance of the leading edge of the spreading sample is measured. Since the Bostwick viscosity is a viscosity for measuring fluidity, it is also expressed as the measured value of a consistometer. On the other hand, the viscosity measured by a B-type viscometer, which is a rotational viscometer, is a viscosity for measuring the flow resistance by immersing a rotor rotated by a motor in a liquid and rotating it with the motor. Therefore, depending on the type of rotor and the selection of the rotation speed, the applicable range for measurement is different. In addition, for the measurement of the Bostwick viscosity in the following examples, a Bostwick consistometer (CSC24925-000, SCS Scientific Co., Ltd.) was used.

[0019] As the thickener for imparting viscosity to the liquid seasoning of the present invention, starches and modified starches generally used in cooking can be used. In addition to wheat starch, rice starch, potato starch, tapioca starch, corn starch, waxy corn starch, these pregelatinized starches, wet heat starches, crosslinked starches, oxidized starches, etherified starches, and esterified starches can be mentioned as modified starches. In addition, thickening polysaccharides can be used as thickeners. For example, guar gum, xanthan gum, carrageenan, locust bean gum, gellan gum, gum arabic, tamarind seed, gellan gum, etc. can be mentioned.

[0020] If the liquid seasoning is only this highly viscous, the liquid seasoning will not uniformly adhere to the food during microwave heating. For example, it may stick to the container, damaging the pouch container or sticking to the dish and burning the food. Therefore, the liquid seasoning of the present invention further contains 1 to 20% by weight of an oil or fat having a melting point of 16 to 60°C, preferably 1 to 15% by weight. Oils and fats having a melting point of 16°C or higher are generally high-melting solid oils and fats, and are selected from animal fats, vegetable fats, hydrogenated vegetable fats, or powdered fats. For example, chicken oil, pork oil, beef oil, butter, cocoa butter, palm oil, coconut oil, palm hardened oil, shortening, powdered fats, etc. can be mentioned, but are not limited thereto. Also, the oil or fat having a melting point of 16 to 60°C may be one kind or a mixture of two or more kinds. In addition, the liquid seasoning of the present invention can optionally contain a liquid edible oil having a melting point of less than 16°C as long as it contains 1 to 20% by weight of an oil or fat having a melting point of 16 to 60°C. These oils include sesame oil, olive oil, peanut oil, perilla oil, soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, rice oil, cottonseed oil, etc.

[0021] The melting point of the oil or fat of the present invention means the peak top temperature of the endothermic peak of the differential scanning calorimeter measurement curve (DSC curve) measured using a differential scanning calorimeter (DSC). DSC is a device that measures the temperature of a reference substance and a sample while changing the sample temperature according to a program, and measures the heat quantity from the temperature difference. The melting point measurement by DSC is to heat the sample and the reference substance by raising the temperature of the heating furnace. When the melting of the sample starts, the temperature of the sample does not rise because heat is used for melting. On the other hand, the temperature of the reference substance rises regardless of the melting of the sample. After the melting is completed, the sample temperature rises again following the heating furnace temperature, and (sample temperature) - (reference substance temperature) corresponds to the DSC signal. By performing the measurement with DSC, the heat history of the substance can be confirmed, and generally an endothermic peak occurs during the melting of the oil or fat. Since the oil or fat is a mixture of a plurality of fatty acid compositions, there may be a plurality of endothermic peaks. In the present invention, the temperature of the peak top of the endothermic peak with the lowest DSC signal value is taken as the melting point.

[0022] For the measurement conditions of the DSC of the present invention, 10 mg of the oil and fat is weighed into an open-type sample container made of aluminum, and DSC analysis is performed from 10°C to 90°C at a heating rate of 5°C / min. The melting point is defined as the peak top temperature of the endothermic peak according to the DSC curve. When multiple endothermic peaks occur, the temperature of the peak top with the lowest DSC signal is defined as the melting point. In addition, for the melting point measurement in the following examples, a differential scanning calorimeter (DSC-6220, Hitachi High-Tech Science Corporation) was used.

[0023] The melting point of the oil and fat of the seasoning of the present invention is 16 to 60°C. When the solid oil and fat in the seasoning liquid heated during cooking and having a melting point of 16°C or higher softens, the liquid seasoning provides an optimal physical property of moderately sliding along with heating and adhering to the food ingredients. As a result, both meat and vegetables can be fully heated and finished soft overall. The melting point of the oil and fat is preferably 20°C or higher, more preferably 25°C or higher, and still more preferably 29°C or higher. On the other hand, when using an oil and fat with a melting point exceeding 60°C, since it softens from 60°C and is too slow to adhere sufficiently to the food ingredients, depending on the type of vegetables, partial heating may be insufficient. Since microwave cooking is a cooking method where it is difficult to intervene halfway and stirring is not possible, it is considered that a high-viscosity seasoning liquid that softens by heating exhibits an effect as a range seasoning.

[0024] The liquid seasoning of the present invention contains salt and saccharide. The salt is not particularly limited, and in addition to table salt, brewing seasonings such as soy sauce and miso containing salt can be used. Due to the umami components such as amino acids contained in the brewing seasonings, cooking can be made more delicious. Examples of soy sauce include thick soy sauce, light soy sauce, sweet soy sauce, white soy sauce, etc., and examples of miso include red miso, white miso, barley miso, rice miso, Sendai miso, hatcho miso, etc. In order to improve the surface heating efficiency of solid food ingredients and enhance the penetration of taste, the salt concentration of the liquid seasoning is preferably 1% by weight or more.

[0025] As carbohydrates, specifically, carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as sucrose and lactose, oligosaccharides, dextrin, polysaccharides such as starch, reduced maltose syrup, sugar alcohols such as erythritol and maltitol, and processed sugar products. Since the texture of the meat after heating is improved and no odor remains, the carbohydrate concentration of the liquid seasoning is preferably 2% by weight or more.

[0026] The Brix of the liquid seasoning for microwave cooking of the present invention is preferably 8.8 or more, more preferably 33 or more, still more preferably 40 or more, still more preferably 50 or more, and most preferably 55 or more. There is no particular limitation on the usable Brix adjuster, and examples include oligosaccharides and dextrin exemplified as carbohydrates. The pH of the seasoning for microwave cooking of the present invention is not particularly limited. There is no particular limitation on the pH adjuster, and examples include commonly used vinegar, acetic acid, lactic acid, citric acid, succinic acid, phytic acid, phosphoric acid, gluconic acid, malic acid, tartaric acid, etc.

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

[0028] In addition, citrus fruits, seasonings, spices, spices, alcoholic beverages, dietary fiber, alcohol, additives, etc. can be appropriately blended. Examples of citrus fruits include yuzu, lemon, sudachi, kabosu, mandarin orange, etc., and examples of seasonings include ketchup, mayonnaise, sauce, soup stock, mirin, sodium glutamate, sodium inosinate, etc. The content is adjusted so that the viscosity of the present invention is within a predetermined range.

[0029] As the packaging container for filling and enclosing the seasoning for microwave cooking of the present invention, any container can be used regardless of its shape as long as it is a container for liquid seasonings capable of heat sterilization treatment or retort treatment. Further, when using a packaging container made of a packaging material compatible with microwave heating as the packaging container for liquid seasonings, it can be used not only as a packaging container but also as a container for microwave heating. There is no need to transfer the liquid seasoning from the packaging container to the heating container during heat cooking. Just put solid ingredients into the container and cook directly, which is less time-consuming and requires less washing. As an example of a packaging container that also serves as a heating container, there is one in which a part or all of the upper part of the container is open. However, it is preferable to have a resealing function for resealing the container after opening the container and putting in the ingredients and before microwave cooking, and a steam venting mechanism for discharging steam outside the container during microwave heating cooking.

[0030] Examples of such containers include heat-resistant resin molded containers capable of microwave heating cooking, and three-layer laminated plastic films composed of a heat-resistant thermoplastic resin film, a release layer, and a sealant film. Standing pouches with a flange at the bottom, gusset bags with flanges at the bottom and sides, flat-type pouches (sitting pouches), three-side seal bags, four-side seal bags, pillow bags, paper containers, etc. can be used. A standing pouch is a flat pouch-shaped pouch formed by folding and overlapping plastic films so that a flange can be formed at the bottom, and heat-sealing both side edges and the upper edge to form side edge seal portions and an upper edge seal portion. A zipper portion is provided parallel to the lower side of the upper edge seal portion, and a notch for forming openings for ingredient input and cooking removal by tearing is formed in the side edge seal portion between the zipper portion and the upper edge seal portion. In addition, a steam passage portion is provided on the surface of the pouch below the zipper portion as a steam venting mechanism for preventing the pouch from expanding and bursting during microwave heating cooking. As the steam venting mechanism of the pouch, the fitting of the zipper portion may be adjusted so that the zipper portion at the time of sealing opens partially under the pressure when the container expands during microwave heating cooking.

[0031] The liquid seasoning of the present invention is heat-sterilized at 60°C or higher and less than 100°C for 1 minute 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, and the temperature of the retort tank is raised to about 120°C by steam or hot water, etc., and a sterilization treatment is performed for a certain period of time so as to obtain a predetermined sterilization effect. Retort sterilization generally means sterilizing by a method having an efficacy equivalent to or higher than that of the center temperature of the food being 121°C for 4 minutes (F value 4) or more.

[0032] As an electronic range heating container for cooking in a range by putting a liquid seasoning and solid ingredients, the size and shape do not matter as long as the solid ingredients can be placed on top, but a heat-resistant container such as a Tupperware or heat-resistant dish suitable for cooking in an electronic range is desirable. Also, it is advisable to cover with plastic wrap or a lid and heat if necessary. Also, from the viewpoints of uniform seasoning with the liquid seasoning, adhesion to the surface of the ingredients, easy adaptation to the ingredients, suppression of moisture evaporation from the ingredients, etc., usually 5 to 100 g, preferably 7.5 to 50 g, more preferably 10 to 40 g, and optimally 12 to 35 g of the liquid seasoning is added per 100 g of the solid ingredients. However, the suitable amount varies depending on the size and shape of the heating container and the amount and type of the solid ingredients.

[0033] Next, an electronic range heating cooking method for solid ingredients using the liquid seasoning of the present invention will be described. When the packaging container is not a heating container, the solid ingredients are arranged on a heating container capable of range heating cooking, the liquid seasoning is poured from the packaging container and immersed, gently kneaded or allowed to soak in the flavor for a while, and then heated and cooked in an electronic range with plastic wrap or a lid as necessary. Also, when the packaging container also serves as a heating container, taking the liquid seasoning in a standing pouch as an example, starting from the notch of the standing pouch, the upper seal part is separated, the opening is widened, and then solid food ingredients that have been cut to a predetermined size in advance are put into the liquid seasoning in the pouch from the opening. After thoroughly kneading the food ingredients and the liquid seasoning with the zipper part closed, it is heated and cooked in a microwave oven in a vertically placed state.

[0034] The microwave heating and cooking using the seasoning for microwave cooking of the present invention is carried out under conditions where sufficient heat can be applied to the liquid seasoning and the solid food ingredients. As a result, a preferable flavor, texture, and appearance can be drawn out from the food ingredients put into the heating container by heating. Since the food ingredients are seasoned with the liquid seasoning, at least heating conditions under which the liquid seasoning boils are required, and furthermore, appropriate heating conditions vary depending on the food ingredients. For example, heating equivalent to an output of 600 W × 2 minutes or more is performed per 100 g in total of the liquid seasoning and the food ingredients. Here, the equivalent of 600 W × 2 minutes means microwave heating under conditions where the product of the output wattage and the time is the same or more, for example, 4 minutes at an output of 300 W, 3 minutes at an output of 400 W. Steaming for 30 seconds to 30 minutes, preferably 1 minute to 10 minutes, after heating and cooking in a microwave oven can further improve the flavor familiarity by the residual heat.

[0035] In the present specification above, "~" described between numerical values means a value including the numerical values before and after, that is, a value greater than or equal to the previous numerical value and less than or equal to the latter numerical value. Hereinafter, the present invention will be specifically described based on test groups as examples and comparative examples, but the present invention is not limited by the following test groups at all. Also, "%" in the test examples all means "mass%".

Example

[0036] In each example, unless otherwise specified, "preparation of the seasoning liquid" and "range cooking" in the cooking method conformed to the following basic method. [Preparation of the seasoning liquid: Basic method] 1. Mixing of raw materials The respective raw materials (mass % per total mass of seasonings) and water shown in each table were mixed, and while stirring, heated and maintained at 85 °C until uniformly mixed. 2. Filling 70 g of each seasoning was placed into a zippered standing pouch having a steam venting mechanism capable of microwave cooking, and then sealed by heat-sealing. 3. Heat treatment The pouch containing the seasoning was placed into a retort kettle and subjected to a heat treatment at 100 °C for 10 minutes to obtain a liquid seasoning in a container for microwave cooking (hereinafter referred to as test seasoning) in which the pouch was filled with a liquid seasoning.

[0037] [Microwave cooking: Basic method] 1. Preparation of meat Pork loin (250 g) was prepared and cut into 3 cm cubes as a pre-treatment. An onion (100 g cut into half) was prepared and cut into four pieces vertically and horizontally with the flat side down. 2. Kneading of ingredients The opening at the upper part of the pouch of each test seasoning liquid was opened, the cut pork loin and onion were put in, and the chuck with a zip was closed and sealed. While pinching the outside of the pouch with both hands for 30 seconds, the ingredients were kneaded to entangle the seasoning liquid with the ingredients. 3. Microwave cooking The test seasoning containing meat was placed vertically in a self-standing state with the chuck part of the pouch at the top in the center of the flat table in the microwave oven. Microwave heating was performed at 600 W for 7 minutes, and then steamed outside the oven for 4 minutes to prepare a cooked product. Sensory evaluations were performed on the obtained cooked products.

[0038] [Sensory evaluation method] <Cooking method> "Preparation of seasoning liquid" and "microwave cooking" were in accordance with the above basic method. <Evaluation method> "Evaluation panel" Analytical sensory evaluation panels (3 persons A to C, training period 8 to 20 years) excellent in the evaluation of solid ingredients (livestock meat, seafood, vegetables and mushrooms) were used. "Evaluation training" Evaluation training was conducted for each evaluation item. Specifically, regarding the characteristics of the evaluation items, discussions were held among the panelists and adjustments were made to ensure that each panelist had a common understanding. In addition, to ensure the validity of the sensory test, several evaluation samples were used to train the panel and confirm the reproducibility of the evaluations by each panelist. After conducting these evaluation trainings, evaluations were performed on the evaluation samples of each test seasoning liquid using the panel.

[0039] "Overview of Evaluation Items" The evaluation items are the following four items. · Evaluation items for texture: Two items, namely 'Softness of meat' and 'Softness of vegetables' · Evaluation item for flavor: One item, namely 'Sweetness of vegetables' · Evaluation item for appearance: One item, namely 'Spillage during cooking' The appearance was evaluated by presenting the state of the pouch immediately after heating to the panel. Next, the cooked product was cut with scissors to a bite-sized portion (about 20 g) to prepare evaluation samples. These evaluation samples were presented to the panel, and evaluations were made on the texture and flavor (the aroma that escapes from the mouth to the nose during eating) felt when eating.

[0040] "Definition of Evaluation Items" · 'Softness of meat': It is the softness of the core part of the meat, and it should be possible to chew through it when biting the meat. · 'Softness of vegetables': When bitten, it feels soft and it should be possible to chew through it. · 'Sweetness of vegetables': When bitten, it feels the sweetness of the vegetables. · 'Spillage during cooking': Spillage occurs outside the container during microwave heating.

[0041] "Evaluation Criteria" The following three-level evaluation or two-level evaluation was conducted. · 'Softness of meat' ○: Felt, △: Slightly felt, ×: Not felt (Feels fibrous and is difficult to chew through.) · 'Softness of vegetables' ○: Felt, △: Slightly felt, ×: Not felt (Felt fibrous and difficult to bite through.) · 'Sweetness of Vegetables' ○: Felt, △: Slightly felt, ×: Not felt 'Overall Evaluation' If there is an × or △ in any of the evaluations, the overall evaluation was set to ×. If all items were ○, the overall evaluation was set to ○.

[0042] <Measuring Device for Seasoning Liquid> · Brix (Bx): Digital Saccharimeter RX - 5000α (Atago Co., Ltd.) · pH: pH Meter HM - 25R (Toa DKK Corporation) · Water Activity: Water Activity Measuring Device LabMaster - awSTANDARD (Novasinas) · Bostwick Viscosity: Bostwick Consistometer (CSC24925 - 000, CSC Scientific Company) · Melting Point: Differential Scanning Calorimeter (DSC - 6220, Hitachi High - Technologies Corporation) · Viscosity: B - type Viscometer TVB - 10M (Tokyo Keiki Co., Ltd.) For the rotor used for viscosity measurement, No. 4 was used, and the measurement was carried out under the condition of adjusting to 25°C and rotating at a rotational speed of 3 - 30 rpm for 30 seconds. The descriptions in parentheses of the viscosity in each table are (type of rotor, rotational speed, temperature of the seasoning liquid).

[0043] [Test 1] [Test on the Presence or Absence of Solid Fats] Table 1 shows the content and results of Test 1. The preparation of the seasoning liquid and range cooking were in accordance with the basic method. <Seasoning Liquid> Test Group 1: Prepared by further adjusting with brewed vinegar according to the formulation of Test Seasoning 5 in Table 1 described in Japanese Patent No. 7000607, and no solid fat (pork oil) was blended. Test Group 2: Seasoning without blending solid fat (pork oil) Test Group 3: Seasoning liquid with 1.5 wt% of solid fat (pork oil) added to Test Group 2 Test area 4: Seasoning liquid with xanthan gum added instead of tamarind seed gum in test area 3 Test area 5: Seasoning liquid with increased amounts of tamarind seed gum and modified starch in test area 3

[0044]

Table 1

[0045] Test areas 1 and 2 are comparative examples, and test areas 3 to 5 are examples. Comparing test areas 1 and 2 with test areas 3 to 5, it can be seen that in order to exhibit the effects of the present invention, it is important that the seasoning contains solid fats. If the seasoning does not contain solid fats, the seasoning will not adhere to the ingredients during heating, resulting in insufficient heating. As a result, neither the meat nor the vegetables will become tender, and the vegetables will have a raw smell. In addition, the seasoning liquid will stick to the container and burn.

[0046] [Test 2] [Test on suitable Bostwick viscosity] Table 2 shows the content and results of Test 2. The preparation of the seasoning liquid and the range cooking were in accordance with the basic method. <Seasoning liquid> Test area 1: The same as test area 1 of Test 1 Test areas 2 to 6: Seasoning liquids with the viscosity adjusted by changing the content of modified starch Test areas 7 and 8: Seasoning liquids with the viscosity adjusted by adding modified starch and tamarind seed gum

[0047]

Table 2

[0048] Test areas 1 to 3 are comparative examples, and test areas 4 to 8 are examples. Comparing test area 3 and test area 4, which only differ in the content of modified starch, it was confirmed that a Bostwick viscosity of 10 cm or less for the seasoning is important. If solid fat is not contained in a high-viscosity seasoning with a predetermined viscosity or higher, the seasoning will not adhere to the ingredients during heating, resulting in insufficient heating. As a result, neither the meat nor the vegetables will become tender. The meat will have an unpleasant odor, and the vegetables will have a raw smell. Additionally, there will be a large amount of sauce dripping from the cooked food, and the viscosity of the sauce will not be achieved.

[0049] [Test 3] [Test on the Suitable Melting Point of Oil and Fat] Tables 3 and 4 show the content and results of Test 3. The preparation of the seasoning liquid and the range cooking were carried out according to the basic method. <Seasoning Liquid> Test Group 1: Seasoning liquid without added oil and fat Test Group 2: Seasoning liquid with 1.5% by weight of rapeseed oil (melting point 10°C or lower) added as oil and fat Test Group 3: Seasoning liquid with 1.5% by weight of pork oil (melting point 29.4°C) added as oil and fat (the same seasoning liquid as in Test Group 6 of Test 2) Test Group 4: Seasoning liquid with 1.5% by weight of chicken oil (melting point 16.4°C) added as oil and fat Test Group 5: Seasoning liquid with 1.5% by weight of beef oil 1 (melting point 31.8°C) added as oil and fat Test Group 6: Seasoning liquid with 1.5% by weight of beef oil 2 (melting point 33.2°C) added as oil and fat Test Group 7: Seasoning liquid with 1.5% by weight of rapeseed oil (melting point 10°C or lower) added as oil and fat (the same as Test Group 2) Test Group 8: Seasoning liquid with 1.5% by weight of olive oil (melting point 10°C or lower) added as oil and fat Test Group 9: Seasoning liquid with 1.0% by weight of pork oil (melting point 29.4°C) added as oil and fat Test Group 10: Seasoning liquid with 1.5% by weight of beef oil 3 (melting point 34.1°C) added as oil and fat Test Group 11: Seasoning liquid with 1.5% by weight of palm kernel hardened oil (melting point 32.0°C) added as oil and fat Test Group 12: Seasoning liquid with 1.5% by weight of powdered oil and fat spray fat PM (from Riken Vitamin Co., Ltd.) (melting point 58.6°C) added as oil and fat Test Group 13: Seasoning liquid with 1.5% by weight of powdered oil and fat spray fat NR-100 (from Riken Vitamin Co., Ltd.) (melting point 67.8°C) added as oil and fat

[0050] [Table 3] [Table 4]

[0051] Test plots 1, 2, 7, 8, and 13 are comparative examples, and the rest are examples. When comparing test plot 2 and test plot 4, it was confirmed that a melting point of the oil and fat of 16°C or higher is important. When comparing test plot 12 and test plot 13, it was confirmed that a melting point of the oil and fat of 60°C or lower is important.

[0052] [Test 4] [Test on Content of Suitable Solid Oil and Fat] Table 5 shows the content and results of Test 4. The preparation of the seasoning liquid and the range cooking were in accordance with the basic method. [Seasoning Liquid] Test plots 1 to 10: Seasoning liquid prepared by blending 0.1 to 25.0% by weight of pork oil (melting point 29.4°C) as the oil and fat Moreover, test plot 1 uses the same seasoning liquid as test plot 6 of Test 2 and test plot 3 of Test 3.

[0053] [Table 5]

[0054] Test plots 2 to 4 and 10 are comparative examples, and the rest are examples. When comparing test plot 4 and test plot 5, it was confirmed that a content of the oil and fat of 1% by weight or more is important. When comparing test plot 9 and test plot 10, it was confirmed that a content of the oil and fat of 20% by weight or less is important.

[0055] [Test 5] [Test on Livestock Meat, Seafood, Vegetables, or Containers] Table 6 shows the content and results of Test 5. The preparation of the seasoning liquid was in accordance with the basic method. The range cooking for test plots 1 to 7 was in accordance with the basic method. [Seasoning Liquid] Test areas 1 - 9: The same seasoning liquid as in Test 2, Test Area 6; Test 3, Test Area 3; and Test 4, Test Area 1 <Livestock meat, seafood, vegetables, or containers> Test Area 1: The solid ingredients were pork and onions (leafy vegetables) (the same solid ingredients as in Test 2, Test Area 6; Test 3, Test Area 3; and Test 4, Test Area 1) Test Area 2: The solid ingredients were pork and cabbage (leafy vegetables) Test Area 3: The solid ingredients were pork and eggplant (fruiting vegetables) Test Area 4: The solid ingredients were chicken and onions Test Area 5: The container was a plate Test Area 6: The container was a Tupperware Test Area 7: The container was a sitting pouch Test Area 8: The solid ingredients were chicken and shiitake mushrooms (mushrooms) Test Area 9: The solid ingredients were shrimp (seafood) and broccoli (leafy vegetables)

[0056] <Cooking method> Test Area 8: One piece of chicken thigh (250 g) was prepared and cut into approximately 5 cm squares One pack of shiitake mushrooms (100 g) was prepared and cut into approximately 3 cm × approximately 4 cm × approximately 1 cm thickness The microwave heating conditions were 600 W for 7 minutes Test Area 9: Commercially available peeled shrimp about 3 - 5 cm (200 g) were prepared One bunch of broccoli (150 g) was prepared and separated into florets The microwave heating conditions were 600 W for 4 minutes

[0057]

Table 6

[0058] All are examples, and it was found that whether the solid food ingredients were changed, the meat and vegetables would turn out soft. In the present invention, the effect is exerted without being limited to the container. However, from the viewpoints of the softness of the solid food ingredients, the entanglement state between the solid food ingredients and the sauce, and the state of the sauce after heating, the standing pouch was the most excellent among the containers. In terms of the entanglement state between the solid food ingredients and the sauce and the state of the sauce after heating, the sitting pouch and the tapper also had high effects, and the effect was sufficient even with a plate in terms of the state of the sauce after heating. In addition, tests similar to those in Test Group 1 were conducted with the solid food ingredients being only pork (without onions) and only onions (without pork). As a result, in the former test group, the meat was slightly hard in terms of softness and the smell of pork was also easily felt. In the latter test group, there was a variation in the hardness of individual onions in terms of the softness of the vegetables, and a slight fibrous feeling of raw vegetables was felt partially. Also, in terms of the sweetness of the vegetables, a slightly less sweet part was confirmed. Therefore, it was found that in the present invention, the effect is more exerted by simultaneously cooking meat, fish and shellfish with different heating characteristics and leafy vegetables, fruit vegetables and mushrooms by microwave heating.

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

[0060]

Table 7

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

[0062] Since fats and oils are a mixture of multiple fatty acid compositions, multiple endothermic peaks occurred. In the seasoning liquid of the present invention, the temperature of the peak top with the lowest DSC signal is regarded as the melting point, and a plurality of fats and oils showing other melting points may be mixed. For example, rapeseed oil and pork oil can be used in combination, and if the fat and oil at 16 °C or higher is contained in the seasoning liquid at 1% or more, the effect will be exhibited.

Claims

1. The liquid seasoning is for cooking solid food ingredients including meat or seafood and at least one vegetable selected from the group consisting of leafy stem vegetables, fruit vegetables and mushrooms in a microwave oven, the liquid seasoning containing 1 to 20% by weight of an oil having a melting point of 16 to 60°C and having a viscosity of 10 cm or less as measured at a temperature of 25°C and for a measurement time of 30 seconds using a Bostwick viscometer, and is used to coat the meat or seafood and the vegetables and cook them soft at the same time.

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

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

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

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

6. The seasoning for microwave cooking according to claim 5, wherein the packaging container is a packaging container made of a packaging material compatible with microwave heating.

7. 5. A method for cooking solid food ingredients, including meat or seafood, and at least one vegetable selected from the group consisting of leafy stem vegetables, fruit vegetables, and mushrooms, in a microwave oven using a liquid seasoning in a heating container, the liquid seasoning being a microwave cooking seasoning according to any one of claims 1 to 4.

8. The method according to claim 7, wherein the heating container is a packaging container made of a microwave oven compatible packaging material filled and sealed with the liquid seasoning.

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