Cooking seasonings, seasoning kits, food products, and cooking methods

Abstract

To provide seasoning for cooking, a seasoning kit, food and a cooking method which can prevent "harsh taste" and "vegetable smell" caused by vegetables even if cooking time is short.SOLUTION: Vegetables are cooked by using seasoning kit for cooking including seasoning for cooking containing seasoning ingredients, pregelatinized rice flour and / or rice flour-derived pregelatinized starch and a thickener, or seasoning liquid containing seasoning ingredients and the thickener, and a harsh taste inhibitor consisting of pregelatinized rice flour and / or rice flour-derived pregelatinized starch.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a seasoning and a seasoning kit used when cooking vegetables, a food cooked using these, and a method for cooking vegetables using the seasoning for cooking or the seasoning kit for cooking. [Background technology]

[0002] Vegetables, particularly root vegetables such as radishes and carrots, are prone to developing a harsh, grassy, ​​or earthy odor (hereinafter referred to as "vegetable odor") characteristic of vegetables when heated for a short time. For this reason, when cooking such vegetables, they are usually heated for a long time or pre-treated by pre-boiling or microwave heating. On the other hand, methods proposed to reduce the harshness and vegetable odor that occur when vegetables are cooked include using a seasoning specifically for stewing, which is prepared by blending raw meat with flavoring ingredients such as aromatic vegetables, oils and fats, and various spices and then heating and concentrating the mixture (see Patent Document 1), and adding lactic acid bacteria and allowing the mixture to stand for a certain period of time (see Patent Document 2). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-298102 [Patent Document 2] Japanese Patent Application Laid-Open No. 2005-21137 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the seasoning described in Patent Document 1 is designed exclusively for stewing, and is therefore unsuitable for stir-frying and other cooking applications, and is therefore not versatile. Furthermore, the method using lactic acid bacteria described in Patent Document 2 requires adding the lactic acid bacteria and holding the mixture for 30 minutes or more, which requires time for the treatment of vegetables, making it less convenient and not contributing to shortening cooking time. Furthermore, conventional pretreatments such as long-term heating or microwave heating have the problem of requiring time and effort for cooking, and there is a need for a method that can heat-cook vegetables in a simple manner while suppressing the bitterness and vegetable odor without taking up too much time.

[0005] Therefore, an object of the present invention is to provide a seasoning for cooking, a seasoning kit, a food product, and a cooking method that can suppress the "bitterness" and "vegetable odor" generated by vegetables even when the cooking time is short. [Means for solving the problem]

[0006] The seasoning for cooking according to the present invention is a seasoning used when cooking vegetables, and comprises a seasoning component and pregelatinized rice. Powder and and a thickener (excluding pregelatinized rice flour and pregelatinized starch derived from rice flour), and the amount of the pregelatinized rice flour is Powder amount The "thickener" in the present invention refers to a food additive other than pregelatinized rice flour and rice flour-derived pregelatinized starch that has the effect of increasing the viscosity of foods, and the same applies in the following explanation. When the seasoning for cooking of the present invention is a liquid seasoning, the viscosity at 25°C as measured with a B-type viscometer can be, for example, 0.003 to 20.5 Pa s. The "viscosity" referred to here is the value measured for the liquid component after removing solids by passing it through an 18-mesh sieve, by rotating a rotor for 30 seconds at a rotation speed of 6 to 60 rpm depending on the viscosity. In the case of such a liquid seasoning, it may be configured to contain, for example, a seasoning liquid and ingredients. In the seasoning for cooking of the present invention, the gelatinized rice Powder and The degree of gelatinization can be 21.6% or more. As the thickener, acetylated phosphate cross-linked starch and / or hydroxypropylated phosphate cross-linked starch can be used. The seasoning for cooking of the present invention is a seasoning for cooking containing the above-mentioned pregelatinized rice. Powder The content may be 0.02 to 1 mass %. The seasoning for cooking of the present invention is also used when cooking root vegetables, for example.

[0007] The seasoning kit for cooking according to the present invention is a seasoning kit used when cooking vegetables, and comprises a seasoning liquid containing seasoning ingredients and a thickener (excluding pregelatinized rice flour and pregelatinized starch derived from rice flour), and a seasoning liquid containing pregelatinized rice flour. Powder or and a bitterness suppressant.

[0008] The food product of the present invention is a food product containing vegetables, the seasoning for cooking or the seasoning liquid of the seasoning kit for cooking, and Bitterness suppressant and the amount of the pregelatinized rice relative to the total amount of the vegetables is Powder The content is 0.01 to 0.5 mass %.

[0009] The cooking method according to the present invention is a method for cooking vegetables by heating, comprising: Powder and and a thickener (excluding pregelatinized rice flour and pregelatinized starch derived from rice flour), and Powder amount The seasoning is added so that the amount of the seasoning is 0.01 to 0.5% by mass. Another cooking method according to the present invention is a method for cooking vegetables by heating, which comprises a seasoning liquid containing a seasoning component and a thickener (excluding pregelatinized rice flour and pregelatinized starch derived from rice flour), and a mixture of pregelatinized rice. Powder or and a bitterness suppressant comprising the above-mentioned pregelatinized rice and the above-mentioned seasoning kit for cooking. Powder amount The astringency inhibitor is added so that the amount of the astringency inhibitor becomes 0.01 to 0.5% by mass. In these cooking methods, the heat cooking is, for example, stir-fry cooking. [Effects of the Invention]

[0010] According to the present invention, since the food product contains pregelatinized rice flour and / or pregelatinized starch derived from rice flour and a thickener, it is possible to obtain a food product that suppresses the bitterness and vegetable odor that occur when vegetables are cooked by simply cooking it for a short period of time. DETAILED DESCRIPTION OF THE INVENTION

[0011] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the preferred embodiments. However, the present invention is not limited to the preferred embodiments described below.

[0012] (First embodiment) First, a seasoning according to a first embodiment of the present invention will be described. The seasoning according to this embodiment is used when cooking vegetables, and contains pregelatinized rice flour and / or pregelatinized starch derived from rice flour, and a thickener in addition to seasoning ingredients. The seasoning according to this embodiment may be in any of liquid, paste, and powder form.

[0013] [Seasoning ingredients] Seasoning ingredients are used to improve the taste, flavor, appearance, etc. of foods, and examples thereof include sugars such as sugar, liquid sugar, glucose, brown sugar, and starch syrup, soy sauce, salt, miso paste, brewed vinegar, spices, yeast extract, meat, seafood, or vegetable extracts and seasonings, alcoholic beverage seasonings such as mirin, sake, wine, and ethanol, various oils, citrus fruits such as yuzu and kabosu, aromatic vegetables such as leeks and garlic and processed products thereof, and starches, but are not limited to these, and various seasoning ingredients can be blended depending on the food being cooked.

[0014] [gelatinized rice flour / gelatinized starch] The present applicant has discovered that rice flour that has been pregelatinized (hereinafter referred to as "pregelatinized rice flour") and starch derived from pregelatinized rice flour (hereinafter referred to as "rice flour-derived pregelatinized starch") are effective in suppressing the vegetable odor emitted from vegetables heated in a microwave, and has proposed new seasonings for microwave heating that contain these (see Patent Application No. 2020-062617). The present inventor has further studied pregelatinized rice flour and pregelatinized starch derived from rice flour, and has found that using them in combination with a thickener can suppress not only the "vegetable odor" but also the "bitterness" emitted from cooked vegetables, and that pregelatinized rice flour is particularly effective.

[0015] Examples of rice that can be used as raw materials for the pregelatinized rice flour and rice flour-derived pregelatinized starch used in the seasoning of this embodiment include, but are not limited to, non-glutinous rice, glutinous rice, and indica rice, and various types of rice can be used, including ancient rice such as black rice and red rice. Pregelatinized rice flour can be produced, for example, by denaturing raw material rice such as polished rice, immature rice, brown rice, crushed polished rice, and white bran by heating through steaming, roasting, or frying, or by subjecting the raw material rice to a puffing treatment (puffing) to pregelatinization, followed by pulverization.

[0016] Furthermore, rice flour-derived pregelatinized starch is obtained by purifying only the starch from pregelatinized rice flour or by pregelatinizing rice flour-derived starch, and can be produced, for example, by adding water to the starch of raw material rice, heating it to gelatinize it, and then drying it in that state. Note that the pregelatinized rice flour and rice flour-derived pregelatinized starch blended into the seasoning of this embodiment are not limited to those produced by the methods described above, and rice flour that has been pregelatinized as a result of being subjected to a processing step in which frictional heat is generated, such as milling, of raw material rice, may also be used.

[0017] The degree of gelatinization of the pregelatinized rice flour and rice flour-derived pregelatinized starch blended in the seasoning of this embodiment is preferably 21.6% or more, more preferably 31.1% or more, from the viewpoint of improving the effect of suppressing harshness and vegetable odor. Note that the degree of gelatinization referred to here is the average value for the entire pregelatinized rice flour and rice flour-derived pregelatinized starch.

[0018] The degree of gelatinization of rice flour and rice flour-derived starch can be adjusted to a desired value by changing or applying one or more factors that affect gelatinization, such as adjusting the processing temperature and processing time, adjusting processing conditions such as pH, stirring, and grinding, adjusting the presence or absence of addition of salts, moisture, highly polar organic substances, surfactants, lipids, sugars, and hydrophilic polymers, and changing the processing method such as using moist heat treatment. The degree of gelatinization can also be adjusted by mixing a raw material with a low degree of gelatinization with a raw material with a high degree of gelatinization.

[0019] Meanwhile, the particle size of pregelatinized rice flour and rice flour-derived pregelatinized starch is not particularly limited and can be set appropriately depending on the type of cooked product (food), but a median diameter of approximately 14 to 500 μm is preferred. By setting the particle size of pregelatinized rice flour and rice flour-derived pregelatinized starch within this range, mixability with other ingredients is improved, and when used in cooking, the food does not become rough, resulting in a good mouthfeel and texture.

[0020] The amount of pregelatinized rice flour and rice flour-derived pregelatinized starch blended into the seasoning can be set appropriately depending on the type of vegetables to be cooked, the type and amount of seasoning ingredients, the cooking method, the type of food product (liquid, paste, powder, block, etc.), the form of the seasoning (liquid, paste, powder, block, etc.), the presence or absence of ingredients, etc. However, it is preferable that the total content of pregelatinized rice flour and rice flour-derived pregelatinized starch be 0.02 to 1% by mass of the total mass of the seasoning, which can further enhance the effect of reducing vegetable odor and harshness.

[0021] When both pregelatinized rice flour and rice flour-derived pregelatinized starch are blended into a seasoning, the mixing ratio thereof is not particularly limited, but it is preferable to include more pregelatinized rice flour, which has a greater vegetable odor suppressing effect than rice flour-derived pregelatinized starch. Furthermore, when producing the seasoning of this embodiment, rice flour or rice flour-derived starch that has been pregelatinized may be blended, but non-gelatinized rice flour or rice flour-derived starch may be blended and the rice flour or rice flour-derived starch in the seasoning may be pregelatinized by subjecting it to a heat treatment at a high temperature during the seasoning production process.

[0022] [Thickener] The thickener has the effect of increasing the viscosity of the liquid component, thereby dispersing the pregelatinized rice flour or rice flour-derived pregelatinized starch contained in the seasoning throughout the seasoning, and the effect of making it easier for the pregelatinized rice flour or rice flour-derived pregelatinized starch contained in the seasoning to adhere to vegetables during cooking. This improves the bitterness-suppressing effect of the pregelatinized rice flour or rice flour-derived pregelatinized starch, enabling cooking to be completed in a short time. Examples of thickeners that can be incorporated into the seasoning of this embodiment include processed starch and polysaccharides such as xanthan gum, tamarind gum, and carrageenan, with processed starch being preferred from the standpoints of ease of viscosity adjustment and the good texture of the cooked vegetables when eaten.

[0023] The type of modified starch is not particularly limited, and examples that can be used include phosphate cross-linked starch, adipic acid cross-linked starch, acetylated starch, acetate starch, hydroxypropyl starch, starch sodium octenylsuccinate, oxidized starch, resistant starch, etc. Among these modified starches, phosphate cross-linked starch is preferred from the viewpoints of the effect it has on the appearance of cooked products (foods), such as gloss and luster, and the texture of the resulting cooked products (foods).

[0024] [Other ingredients] When the seasoning of this embodiment is in a liquid or paste form, water may be added in addition to the water derived from the seasoning ingredients to adjust the concentration and viscosity. Furthermore, the seasoning of this embodiment may contain ingredients such as meats such as pork and beef, seafood, seaweed, vegetables, mushrooms, fruits, and processed products thereof, and may also be a liquid seasoning containing these ingredients and a seasoning liquid. In the case of a liquid seasoning containing ingredients, it can be produced by adding heated or unheated ingredients to a seasoning liquid containing, for example, either or both of pregelatinized rice flour and pregelatinized starch derived from rice flour, a thickener, and seasoning ingredients.

[0025] [viscosity] When the seasoning of this embodiment is liquid, the viscosity at 25°C measured by a B-type viscometer is 2.5 × 10 -3 Preferably, the value is 20.5 Pa·s or less, and more preferably 3×10 -3~20.5 Pa·s, more preferably 3.2×10 -3 By setting the viscosity of the liquid component (seasoning liquid) within the above-mentioned range, it is possible to disperse the pregelatinized rice flour or rice flour-derived pregelatinized starch in the seasoning, and to allow the seasoning to adhere uniformly to the vegetables, thereby further enhancing the effects of the pregelatinized rice flour and rice flour-derived pregelatinized starch in suppressing the harshness and vegetable odor.

[0026] The "viscosity" referred to here is the value measured by rotating the rotor for 30 seconds at any rotation speed in the range of 6 to 60 rpm depending on the viscosity of the liquid component (liquid seasoning) obtained by removing solids from the liquid seasoning by passing it through an 18-mesh sieve.

[0027] [How to use] Next, a method of using the seasoning of this embodiment, i.e., a method of cooking vegetables using the seasoning of this embodiment, will be described. The seasoning of this embodiment can be applied to various cooking methods such as boiling, simmering, steaming, cooking rice, baking, frying, and stir-frying, but is particularly suitable for cooking methods with relatively short heating times, such as stir-frying. The seasoning of this embodiment may be mixed with heated vegetables or may be cooked together with vegetables, but from the perspective of sufficiently imparting the flavor of the seasoning ingredients to the vegetables, it is preferable to cook the vegetables together with the seasoning.

[0028] In this case, it is preferable to adjust the amount of seasoning added so that the total content of pregelatinized rice flour and rice flour-derived pregelatinized starch is 0.01 to 0.5% by mass relative to the total content of vegetables. This makes it possible to reduce the harshness and vegetable odor generated by the vegetables without impairing the flavor of the seasoning ingredients. From the viewpoint of improving the effect of suppressing harshness and vegetable odor, it is more preferable that the mass of pregelatinized rice flour and rice flour-derived pregelatinized starch relative to the mass of vegetables is 0.02 to 0.25% by mass.

[0029] The seasoning of this embodiment is effective for any vegetable that develops a bitter taste or vegetable odor when heated, but is particularly suitable for cooking root vegetables such as radishes and carrots. By stir-frying root vegetables using the seasoning of this embodiment, it is possible to cook side dishes without a bitter taste or vegetable odor with short heating times without pre-treatment. The seasoning of this embodiment can be used as is, or it can be diluted to a predetermined concentration with water or hot water. In this case, it is preferable to adjust the viscosity of the liquid component to the aforementioned range.

[0030] When cooking the seasoning and vegetables of this embodiment, ingredients other than vegetables, such as meat, seafood, seaweed, and tofu, as well as rice and udon noodles, may be included. For example, when the seasoning of this embodiment is a liquid seasoning containing ingredients, it may be mixed with vegetables that have been cooked in advance, or a side dish can be made by cooking the seasoning and vegetables together, and the obtained side dish can be further combined with noodles or cooked rice to make a noodle dish with ingredients or a rice bowl dish.

[0031] As described above in detail, the seasoning of this embodiment contains pregelatinized rice flour and / or rice flour-derived pregelatinized starch and a thickener, and therefore can suppress the harshness and vegetable odor that occur when vegetables are heated, without the need for prolonged heating or pretreatment. As a result, by using the seasoning of this embodiment when cooking root vegetables, etc., it is possible to prepare foods such as prepared dishes that are free of harshness and vegetable odor in a cooking time shorter than conventional methods. Furthermore, because the pregelatinized rice flour, rice flour-derived pregelatinized starch, and thickener do not interfere with the flavor, texture, or appearance of vegetables or seasoning ingredients, the seasoning of this embodiment can be used in a variety of dishes (foods) and is more versatile than conventional methods.

[0032] (Second embodiment) Next, a seasoning kit according to a second embodiment of the present invention will be described. In the seasoning of the first embodiment described above, the seasoning ingredients, pregelatinized rice flour and / or rice flour-derived pregelatinized starch, and thickener are mixed together during the manufacturing process, but the present invention is not limited to this. The pregelatinized rice flour and / or rice flour-derived pregelatinized starch may be packaged separately from the seasoning ingredients and thickener, and added and mixed during cooking.

[0033] Specifically, a seasoning kit can be prepared by separately packaging a liquid seasoning containing seasoning ingredients and a thickener and a bitterness suppressant made of pregelatinized rice flour and / or rice flour-derived pregelatinized starch. The seasoning kit of this embodiment, like the seasoning of the first embodiment described above, is used when cooking vegetables.

[0034] [Seasoning liquid] The seasoning liquid contains at least seasoning ingredients and a thickener, and water may be added in addition to the water derived from the seasoning ingredients to adjust the concentration and viscosity. The seasoning ingredients and thickeners to be blended in the seasoning liquid can be the same as those used in the seasoning of the first embodiment. The seasoning liquid may be in a paste form as well as a liquid form, and the viscosity at 25°C measured by rotating the rotor at any rotation speed in the range of 6 to 60 rpm for 30 seconds using a B-type viscometer is 2.5 x 10 -3 Preferably, the value is 20.5 Pa·s or less, and more preferably 3×10 -3 ~20.5 Pa·s, more preferably 3.2×10 -3 This allows the bitterness suppressant to adhere evenly to vegetables during cooking, improving the bitterness suppression and vegetable odor suppression effects.

[0035] The seasoning liquid may contain ingredients such as meats such as pork and beef, seafood, seaweed, vegetables, mushrooms, fruits, and processed products thereof.

[0036] [Bitterness suppressant] The bitterness suppressant is made of pregelatinized rice flour, rice flour-derived pregelatinized starch, or both. The pregelatinized rice flour and rice flour-derived pregelatinized starch that constitute the bitterness suppressor can be the same as those used in the seasoning of the first embodiment. The bitterness suppressant may contain various additives to the extent that they do not inhibit the effect of pregelatinized rice flour and rice flour-derived pregelatinized starch in suppressing the bitterness and vegetable odor of vegetables.

[0037] The amount of bitterness suppressant (pregelatinized rice flour and rice flour-derived pregelatinized starch) included in the seasoning kit of this embodiment can be appropriately set depending on the type of vegetables to be cooked, the type and amount of seasoning ingredients, the cooking method, the type of food to be cooked, the form of the seasoning (liquid, paste, powder, block, etc.), the presence or absence of ingredients, etc., but it is preferable that the total amount of pregelatinized rice flour and rice flour-derived pregelatinized starch is 0.02 to 1% by mass of the total amount of bitterness suppressant and seasoning liquid. This further enhances the effect of reducing vegetable odor and bitterness.

[0038] [How to use] Next, a method of using the seasoning kit of this embodiment, i.e., a method of cooking vegetables using the seasoning kit of this embodiment, will be described. When cooking vegetables using the seasoning kit of this embodiment, the vegetables may be cooked together with the seasoning liquid and the bitterness suppressant. However, for example, the bitterness suppressant may be sprinkled on the vegetables and then an appropriate amount of water may be added, or the bitterness suppressant may be dissolved in water or hot water, and the vegetables may be added to the solution and cooked, and the seasoning liquid may be added after the vegetables are cooked. Alternatively, the bitterness suppressant may be added after cooking the vegetables with the seasoning liquid. In this case, the bitterness suppressant may be used in powder form or may be dissolved in water, hot water, stock, or the like.

[0039] In this case, it is preferable to adjust the amount of bitterness suppressant used so that the total content of pregelatinized rice flour and rice flour-derived pregelatinized starch is 0.01 to 0.5% by mass relative to the total content of vegetables. This makes it possible to reduce the bitterness and vegetable odor generated by vegetables without impairing the flavor of the seasoning ingredients. From the viewpoint of improving the bitterness and vegetable odor suppression effect, it is more preferable that the mass of pregelatinized rice flour and rice flour-derived pregelatinized starch relative to the mass of vegetables is 0.02 to 0.25% by mass.

[0040] The seasoning kit of this embodiment can be applied to various cooking methods such as boiling, simmering, steaming, cooking rice, baking, frying, and stir-frying, but is particularly suitable for cooking methods that require a relatively short heating time, such as stir-frying.The seasoning kit of this embodiment is also effective for any vegetables that develop a bitter taste or vegetable odor when heated, but is particularly suitable for cooking root vegetables such as radishes and carrots.

[0041] As described above in detail, the seasoning kit of this embodiment contains a thickener in the seasoning liquid and a bitterness suppressor composed of pregelatinized rice flour and / or a rice flour-derived ingredient, so that the bitterness and vegetable odor that occur when vegetables are heated can be suppressed without prolonged heating or pretreatment. As a result, by using the seasoning kit of this embodiment, the bitterness and vegetable odor that occur in vegetables can be suppressed, making it possible to heat and cook vegetables quickly and easily. The other configurations and effects of the seasoning kit of this embodiment are the same as those of the first embodiment described above.

[0042] (Third embodiment) Next, a food product according to a third embodiment of the present invention will be described. The food product according to the present embodiment contains vegetables and the seasoning of the first embodiment or the liquid seasoning and bitterness suppressant of the seasoning kit of the second embodiment.

[0043] In the food product of this embodiment, the total content of pregelatinized rice flour and rice flour-derived pregelatinized starch relative to the total content of vegetables is preferably 0.01 to 0.5% by mass, and more preferably 0.02 to 0.25% by mass. By setting the amount of pregelatinized rice flour and rice flour-derived pregelatinized starch within the above-mentioned range, the harshness and vegetable odor generated by the vegetables can be reduced without impairing the flavor of the seasoning ingredients.

[0044] Vegetables contained in the food product of this embodiment may include various vegetables that can be cooked, such as root vegetables such as carrots and radishes, sprouted vegetables such as bean sprouts, leafy vegetables such as cabbage and spinach, beans, and mushrooms. These vegetables may be used alone or in combination (mixed vegetables). The food product of this embodiment may also contain ingredients other than vegetables, such as meat, seafood, seaweed, mushrooms, fruit, and processed products thereof.

[0045] Because the food product of this embodiment contains pregelatinized rice flour and / or rice flour-derived pregelatinized starch and a thickener, it does not produce a harsh or vegetable odor from vegetables, which would impair the flavor, texture, and appearance of the vegetables and seasoning ingredients. Furthermore, because the pregelatinized rice flour and / or rice flour-derived pregelatinized starch used in the food product of this embodiment is derived from rice, the food product of this embodiment containing this pregelatinized rice flour and / or rice flour-derived pregelatinized starch is a good match for cooked rice and noodles, and is suitable as a topping for rice bowls or noodles. Other configurations and effects of this embodiment are the same as those of the first and second embodiments described above. [Example]

[0046] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0047] (First Example) First, as a first example of the present invention, liquid seasonings of the examples and comparative examples were prepared using pregelatinized rice flour, pregelatinized starch derived from rice flour, non-pregelatinized rice flour and starch, and a thickener, and the effects of suppressing the harshness and vegetable odor of vegetables when cooked were evaluated.

[0048] <Adjusting liquid seasoning> Each liquid seasoning in the Examples and Comparative Examples was prepared by adding water to rice flour or starch, a thickener, and salt, heating the mixture with stirring, and then cooling to room temperature after the temperature reached 80°C. The moisture evaporated by heating was adjusted by adding water after cooling. The basic composition of each liquid seasoning in the Examples and Comparative Examples is shown in Table 1 below. Among the raw materials shown in Table 1 below, the thickener used was processed starch WMS (acetylated phosphate cross-linked starch made from tapioca) manufactured by Matsutani Chemical Industry Co., Ltd., and the salt used was table salt manufactured by Japan Seasoning Co., Ltd. Furthermore, the evaluation of each liquid seasoning was performed under the assumption that the degree of gelatinization of rice flour and other ingredients would not change during the process of preparing the seasonings described above (i.e., non-gelatinized rice flour would not be gelatinized).

[0049] [Table 1]

[0050] <Evaluation method> Each liquid seasoning was evaluated by a three-person analytical sensory evaluation panel (training period: 3 to 21 years) using the following method. First, 100 g of daikon radish was cut into 7 to 8 mm thick chrysanthemum slices and boiled with 100 cc of water over high heat for 4 minutes with a lid on. Next, the water was drained, and the mixture was mixed with each of the seasonings from the Examples and Comparative Examples and stir-fried over medium heat for 1 minute. Then, a sensory evaluation was performed on the resulting stir-fried daikon radish.

[0051] In order to eliminate panel bias in the sensory evaluation and increase the accuracy of the evaluation, the samples were divided into three equal parts immediately after cooking and presented to the panel. The test plot number and composition of the samples were not disclosed to the panel, and samples from each test plot were presented randomly. In addition, before conducting the evaluation, the entire panel discussed and adjusted the characteristics of each evaluation item so that each panelist had a common understanding.

[0052] [Vegetable smell] The stir-fried radish was tasted and the degree of vegetable smell was rated on the following four-point scale, using the vegetable smell without the addition of rice flour or starch as the standard. 4: Strong (same or stronger than the vegetable smell when no rice flour or starch is added) 3: Slightly weak 2: Weak 1: Very weak Products with a total rating of 10 or more points by the three panelists were rated as × (unacceptable), products with 7 to 9 points were rated as △ (passable), products with 5 to 6 points were rated as ○ (good), and products with 3 to 4 points were rated as ◎ (excellent).

[0053] [Bitterness] The participants tasted the stir-fried radish and rated the degree of bitterness of the radish on the following four-point scale, using the bitterness without adding rice flour or starch as the standard. 4: Strong (same or stronger bitterness as when no rice flour or starch is added) 3: Slightly weak 2: Weak 1: Very weak Products with a total rating of 10 or more points by the three panelists were rated as × (unacceptable), products with 7 to 9 points were rated as △ (passable), products with 5 to 6 points were rated as ○ (good), and products with 3 to 4 points were rated as ◎ (excellent).

[0054] The evaluation results are shown in Table 2 below. Of the rice flours shown in Table 2 below, "gelatinized rice flour A" is obtained by gelatinizing non-glutinous rice through hydrolysis (degree of gelatinization 94.42%), "gelatinized rice flour B" is obtained by gelatinizing non-glutinous rice through puffing (degree of gelatinization 78.15%), and "rice flour" is non-gelatinized non-glutinous rice flour (degree of gelatinization 15.30%). Of the starches shown in Table 2 below, "gelatinized starch A" is rice-derived gelatinized starch (degree of gelatinization 100%), "gelatinized starch B" is tapioca-derived gelatinized starch (degree of gelatinization 100%), and "gelatinized starch C" is waxy corn-derived starch (degree of gelatinization 100%).

[0055] [Table 2]

[0056] As shown in Table 2 above, stir-fried radish cooked using liquid seasoning No. 1, which contains neither rice flour nor starch, had a strong radish odor (vegetable odor) and astringency, as well as a bitter, scum-like taste. Furthermore, stir-fried radish cooked using liquid seasoning No. 4, which contains non-gelatinized rice flour, and liquid seasonings Nos. 6 and 7, which contain pregelatinized starch made from ingredients other than rice flour, had a strong radish odor (vegetable odor) and astringency, similar to liquid seasoning No. 1, which does not contain rice flour or starch, and no suppression of the vegetable odor or astringency was observed. Furthermore, seasoning No. 7, which uses pregelatinized starch derived from waxy corn, was very sticky, resulting in an inferior texture for the cooked product (stir-fried radish).

[0057] In contrast, when stir-fried radish was cooked using liquid seasonings No. 2, 3, and 5, which contained pregelatinized rice flour or pregelatinized starch derived from rice flour, the odor (vegetable odor) and bitterness of the radish was significantly reduced even after 5 minutes of cooking (4 minutes of boiling and 1 minute of stir-frying), and the radish had a sweeter taste.

[0058] (Second Example) Next, as a second example of the present invention, liquid seasonings of the example and comparative example were prepared based on the basic composition shown in Table 1 above, with varying amounts of pregelatinized rice flour (a bitterness suppressant), and evaluated for their vegetable odor and bitterness suppression effects, viscosity, rice odor, and turbidity. The evaluation samples (liquid seasonings) were prepared using the same method and conditions as in Example 1. The pregelatinized rice flour used was the same pregelatinized rice flour A (pregelatinized by hydrolysis of non-glutinous rice) as used in Example 1.

[0059] To evaluate each liquid seasoning, a stir-fried radish was cooked using the same method and conditions as in Example 1, and a three-person analytical sensory evaluation panel (training period: 3 to 21 years) conducted a sensory evaluation. Since "vegetable odor" and "bitterness" were evaluated using the same methods and criteria as in Example 1, only the evaluation methods for "viscosity," "rice odor," and "turbidity" will be explained below. Furthermore, for the evaluation of "viscosity," "rice odor," and "turbidity," the entire panel discussed and refined the characteristics of each evaluation item to ensure that each panel member had a common understanding. The calculation method and criteria for the overall evaluation were also set in advance through consultation with the entire panel so that they could be standardized based on the results of the sensory evaluation.

[0060] 〔viscosity〕 Viscosity was evaluated based on the change in viscosity before and after cooking. Specifically, products that showed no change in viscosity after cooking and no cooking problems such as the seasoning liquid burning on the frying pan were rated as ○ (good), products that showed no cooking problems but showed an increase in viscosity after cooking, became sticky, or stuck to the tongue when eaten were rated as △ (passable), and products that showed cooking problems were rated × (unacceptable).

[0061] [Rice smell] Rice odor is the odor emitted from rice bran and rice when rice is polished. In this example, radish stir-fry was sampled, and the rice odor without pregelatinized rice flour was used as the standard (rating point 1), and the degree of rice odor was evaluated on the following four-point scale. 4: There is a strong smell of rice 3: The rice smell is slightly strong 2: A slight rice smell can be detected 1: The rice smell is barely noticeable Products with a total rating of 9 points or more from the three panelists were rated as × (unacceptable), products with a total rating of 6 to 8 points were rated as △ (passable), and products with a total rating of 5 points or less were rated as ○ (good).

[0062] [Turbidity] The cooked food (stir-fried radish) was visually inspected, and the degree of turbidity was evaluated on the following four-point scale, with the turbidity when no pregelatinized rice flour was added being used as the standard (evaluation point 1). 4: Very cloudy 3: Cloudy 2: Slightly cloudy 1: Clear and unclouded Products with a total rating of 9 points or more from the three panelists were rated as × (unacceptable), products with a total rating of 6 to 8 points were rated as △ (passable), and products with a total rating of 5 points or less were rated as ○ (good).

[0063] The above results are summarized in Table 3 below.

[0064] [Table 3]

[0065] As shown in Table 3 above, the stir-fried radish (cooked products) made with liquid seasonings No. 12 to 18, which contained pregelatinized rice flour, had a reduced vegetable odor and bitterness derived from the radish compared to the stir-fried radish (cooked product) made with liquid seasoning No. 11, which did not contain pregelatinized rice flour. In the cooked products (Nos. 12 to 17) in which the amount of pregelatinized rice flour relative to the amount of radish was within the range of 0.01 to 0.5% by mass, the radish tasted sweet. In particular, the cooked products (Nos. 13 to 18) in which the amount of pregelatinized rice flour relative to the amount of radish was 0.02% by mass or more had a high suppression effect, and the vegetable odor and bitterness derived from the radish were hardly noticeable, even though the total heating time was shorter than conventional, at 5 minutes.

[0066] However, in the product (No. 17) in which the amount of pregelatinized rice flour was 0.50% by mass relative to the amount of radish, the vegetable odor and bitterness were suppressed, and the radish tasted sweet, but the aroma derived from rice was noticeable.In addition, in the product (No. 18) in which the amount of pregelatinized rice flour was 1.00% by mass relative to the amount of radish, the vegetable odor and bitterness were suppressed, but the product had a strong rice odor, was cloudy and sticky, and had an inferior texture compared to the other products.

[0067] (Third Example) Next, as a third example of the present invention, liquid seasonings of the example and comparative example were prepared using the basic composition shown in Table 1 above, with varying degrees of gelatinization of the pregelatinized rice flour used as the bitterness suppressant. These were then evaluated for their vegetable odor and bitterness suppression effects, viscosity, rice odor, and turbidity. The evaluation methods and conditions for each item were the same as those used in the second example.

[0068] The degree of gelatinization of the pregelatinized rice flour contained in each liquid seasoning was adjusted by mixing the pregelatinized rice flour A (degree of gelatinization: 94.4%) used in the first example described above with rice flour that had not been subjected to gelatinization treatment (degree of gelatinization: 15.3%). The degree of gelatinization of each rice flour was measured using the method described in "Soy Sauce Testing Methods," pp. 97-100, edited by the Japan Soy Sauce Research Institute. The amount of rice flour blended per 50 g of each liquid seasoning was standardized to 0.25 g. The evaluation results for this example are shown in Table 4 below.

[0069] [Table 4]

[0070] As shown in Table 4 above, the dishes prepared using liquid seasonings No. 22 to 27 containing pregelatinized rice flour enhanced the sweetness of the radish and reduced the vegetable odor and bitterness derived from the radish. Liquid seasonings No. 23 to 27, which used pregelatinized rice flour with a degree of pregelatinization of 21.6% or higher, were particularly effective in suppressing the vegetable odor and bitterness. Furthermore, it appeared that the adhesion of the liquid seasoning to the radish improved as the degree of pregelatinization of the rice flour increased. There were no problems with viscosity, rice odor intensity, or turbidity in any of the dishes prepared using the liquid seasonings.

[0071] (Fourth Example) Next, as a fourth example of the present invention, liquid seasonings were prepared using the basic composition in Table 1 above, but using rice flour from gelatinized glutinous rice (gelatinized by swelling) and rice flour from gelatinized indica rice (gelatinized by swelling), as bitterness suppressants, and were evaluated for their vegetable odor and bitterness suppression effects, rice odor, and turbidity. The evaluation methods and conditions for each item were the same as those in the second example described above.

[0072] The evaluation results of this example are shown in Table 5 below. Table 5 also shows the evaluation results of liquid seasoning No. 16, which uses pregelatinized rice flour A made from non-glutinous rice, and liquid seasoning No. 11, which uses non-pregelatinized rice flour.

[0073] [Table 5]

[0074] As shown in Table 5 above, both the No. 31 liquid seasoning containing pregelatinized glutinous rice flour and the No. 32 liquid seasoning containing indica rice flour suppressed vegetable odor and bitterness, and were also good in viscosity, rice odor, and turbidity. The effects of these Nos. 31 and 32 liquid seasonings were not significantly different from those of No. 16 liquid seasoning containing pregelatinized rice flour A made from non-glutinous rice. Although there were no problems with cooking or taste, No. 31 liquid seasoning containing pregelatinized glutinous rice flour was slightly more viscous and sticky than No. 16 liquid seasoning.

[0075] (Fifth Example) Next, as a fifth example of the present invention, stir-fried carrots were cooked using the liquid seasonings of the examples and comparative examples prepared in the second example described above, and the effects of suppressing the earthy smell (vegetable smell) and harshness specific to carrots, viscosity, rice smell, and turbidity were evaluated. The evaluation methods and conditions for each item were the same as those in the second example described above.

[0076] The stir-fried carrots were prepared as follows: First, 100 g of carrots were cut into pieces measuring 5 mm x 5 mm x 50 mm. The carrots were placed in a frying pan with 1 teaspoon of oil and stir-fried over medium heat for 1 minute. After that, each of the seasonings from the Examples and Comparative Examples was added, and the mixture was further stir-fried over medium heat for 1 minute.

[0077] The above results are summarized in Table 6 below.

[0078] [Table 6]

[0079] As shown in Table 6 above, the dish (stir-fried carrots) prepared using liquid seasoning No. 41, which did not contain pregelatinized rice flour, had a strong earthy smell (vegetable smell) and grassy flavor (bitterness) derived from the carrots. However, the dishes prepared using liquid seasonings No. 42 and 43, which contained pregelatinized rice flour A made from non-glutinous rice, were excellent in suppressing the vegetable smell and bitterness even when stir-fried for a short period of just one minute, and also had a strong sweetness of the carrots and good viscosity, rice smell, and turbidity.

[0080] (Sixth Example) Next, as a sixth example of the present invention, liquid seasonings of the examples and comparative examples were prepared based on the basic composition shown in Table 1 above, with the amount of thickener varied. The viscosity of the liquid components was measured by the method described below, and the suppression effect of vegetable odor and harshness, viscosity, and turbidity were evaluated. The thickener used was processed starch WMS (acetylated phosphate cross-linked starch made from tapioca) manufactured by Matsutani Chemical Industry Co., Ltd. The evaluation methods and conditions for items other than the viscosity of the liquid components were the same as those used in the second example described above.

[0081] [Viscosity measurement] The viscosity of the liquid component was measured by passing it through an 18-mesh sieve to remove solids, and then using a Toki Sangyo Co., Ltd. B-type viscometer (TVB-10M) at 25°C with the rotor rotating at a speed of 6 to 60 rpm for 30 seconds.

[0082] The above results are summarized in Table 7 below.

[0083] [Table 7]

[0084] As shown in Table 7 above, the stir-fried radish (cooked product) prepared using liquid seasonings No. 52 to 58, which contain the thickener modified starch, had a reduced vegetable odor and bitterness derived from the radish compared to the stir-fried radish (cooked product) prepared using liquid seasoning No. 51, which does not contain modified starch. In particular, the dishes prepared using liquid seasonings No. 54 to 58, whose liquid components had a viscosity of 0.003 Pa·s or higher at 25°C as measured with a B-type viscometer, were highly effective in suppressing the vegetable odor and bitterness. However, the dish prepared using liquid seasoning No. 58, whose liquid component had a viscosity of more than 20.5 Pa·s, was highly viscous, causing the food to burn on the frying pan during stir-frying and resulting in a cloudy dish.

[0085] (Seventh Example) Next, as a seventh example of the present invention, liquid seasonings were prepared using the basic composition shown in Table 1 above, but with different thickeners as shown in Table 8 below, and the effects of suppressing vegetable odor and harshness, viscosity, and turbidity were evaluated. The evaluation methods and conditions for each item were the same as those in the second example described above.

[0086] The evaluation results of this example are shown in Table 8 below. Note that "processed starch a" shown in Table 8 below is WMS (acetylated phosphate cross-linked starch made from tapioca) manufactured by Matsutani Chemical Industry Co., Ltd., "processed starch b" is Farinex VA17 (hydroxypropylated phosphate cross-linked starch made from potato) manufactured by Matsutani Chemical Industry Co., Ltd., "processed starch c" is Pine Ace 1 (hydroxypropylated phosphate cross-linked starch made from waxy corn) manufactured by Matsutani Chemical Industry Co., Ltd., and "processed starch d" is Sea Startex 06205 (acetylated adipic acid cross-linked starch made from waxy corn) manufactured by Cargill Japan, Inc.

[0087] Furthermore, "thickening polysaccharide a" is Novazan 80 mesh transparent type (xanthan gum) manufactured by ADM Japan Co., Ltd., "thickening polysaccharide b" is Glyloid 3S (tamarind gum) manufactured by DSP Gokyo Food & Chemical Co., Ltd., and "thickening polysaccharide c" is Genugel CJ (carrageenan) manufactured by Sansho Co., Ltd. Furthermore, Table 8 also shows the evaluation results of No. 51 liquid seasoning, which does not contain a thickener, as a comparative example.

[0088] [Table 8]

[0089] As shown in Table 8 above, the stir-fried radish (cooked products) using liquid seasonings No. 61 to 67, which contain processed starch or thickening polysaccharides as thickeners in the liquid seasonings, all contain liquid seasoning No. 51, which does not contain a thickener. Compared to the stir-fried radish (cooked product), the vegetable odor and bitterness derived from the radish were significantly reduced.

[0090] (Eighth Example) Next, as Example 8 of the present invention, liquid seasonings with the formulation shown in Table 9 below were prepared in the same manner as in Example 1, and the effects of suppressing vegetable odor and harshness, as well as rice odor and turbidity were evaluated. The pregelatinized rice flour used was the same pregelatinized rice flour A (pregelatinized by hydrolysis of non-glutinous rice) used in Example 1, the thickener used was processed starch WMS (acetylated phosphate cross-linked starch made from tapioca) manufactured by Matsutani Chemical Industry Co., Ltd., the salt used was table salt manufactured by Japan Seasoning Co., Ltd., the sugar used was white sugar manufactured by Dai-Nippon Meiji Sugar Co., Ltd., and the vegetable extract used was vegetable extract manufactured by Tokai Bussan Co., Ltd.

[0091] [Table 9]

[0092] Western-style stewed cabbage was then prepared using each of the liquid seasonings No. 71 to No. 73, and a sensory evaluation was conducted by a three-person analytical sensory evaluation panel (training period: 3 to 21 years). The stewed cabbage was prepared by adding 150cc of water and 50g of the liquid seasoning to 100g of cabbage cut into bite-sized pieces, and simmering over medium heat for 3 minutes. The evaluation methods and conditions for each item were the same as those in Example 2 described above. The evaluation results for the dishes prepared using each of the liquid seasonings No. 71 to No. 73 are shown in Table 10 below.

[0093] [Table 10]

[0094] As shown in Table 10 above, the stewed cabbage (cooked product) made using liquid seasonings No. 72 and 73, which contain pregelatinized rice flour, had significantly reduced vegetable odor and harshness derived from the cabbage compared to the stewed cabbage (cooked product) made using liquid seasoning No. 71, which does not contain pregelatinized rice flour, confirming that the present invention is also effective for cooking leafy vegetables and stews.

[0095] (Ninth Example) Next, as a ninth example of the present invention, liquid seasonings with the formulation shown in Table 11 below were prepared in the same manner as in Example 1, and the effects of suppressing vegetable odor and harshness, as well as rice odor and turbidity were evaluated. The pregelatinized rice flour used was the same pregelatinized rice flour A (pregelatinized by hydrolysis of non-glutinous rice) used in Example 1, the thickener used was processed starch WMS (acetylated phosphate cross-linked starch made from tapioca) manufactured by Matsutani Chemical Industry Co., Ltd., the soy sauce used was dark soy sauce manufactured by Kikkoman Corporation, the chicken extract used was chicken extract manufactured by Tsukasa Foods Co., Ltd., and the sesame oil used was sesame oil manufactured by Kuki Sangyo Co., Ltd.

[0096] [Table 11]

[0097] Then, stir-fried bean sprouts were cooked using each of the liquid seasonings No. 74 to No. 76, and a three-person analytical sensory evaluation panel (training period: 3 to 21 years) conducted a sensory evaluation. The stir-fried bean sprouts were prepared by frying 100g of bean sprouts in 1 teaspoon of oil over medium heat for 1 minute, then adding 50g of liquid seasoning and frying for an additional 30 seconds over medium heat. The evaluation methods and conditions for each item were the same as those in Example 2 described above. The evaluation results for the dishes cooked using each of the liquid seasonings No. 74 to No. 76 are shown in Table 12 below.

[0098] [Table 12]

[0099] As shown in Table 12 above, the stir-fried bean sprouts (cooked products) made using liquid seasonings No. 75 and 76, which contain pregelatinized rice flour, had a significantly reduced vegetable odor and bitterness derived from the bean sprouts compared to the stir-fried bean sprouts (cooked product) made using liquid seasoning No. 74, which does not contain pregelatinized rice flour, demonstrating that the present invention is also effective for fruit and vegetable dishes and stir-fry cooking.

[0100] (Tenth Example) Next, as Example 10 of the present invention, liquid seasonings of Examples and Comparative Examples were prepared using the same method and conditions as in Example 2, except that pregelatinized starch was used instead of pregelatinized rice flour, and the effects of suppressing vegetable odor and harshness, viscosity, and turbidity were evaluated. In this case, the pregelatinized starch used was the same as in Example 1 (rice-derived pregelatinized starch: degree of pregelatinization 100%).

[0101] Then, the stir-fried radish was cooked using the same method and conditions as in Example 1, and a sensory evaluation was carried out by three analytical sensory evaluation panelists (training period: 3 to 21 years). The evaluation methods and conditions for each item were the same as in Examples 1 and 2. The evaluation results of the liquid seasonings prepared in this Example are shown in Table 13 below.

[0102] [Table 13]

[0103] As shown in Table 13 above, the stir-fried radish (cooked product) using liquid seasonings No. 82 to 88, which contained pregelatinized starch, had a reduced vegetable odor and bitterness derived from the radish compared to the stir-fried radish (cooked product) using liquid seasoning No. 81, which did not contain pregelatinized starch. In particular, the cooked products (Nos. 83 to 88) in which the amount of pregelatinized starch relative to the amount of radish was 0.02% by mass or more had a reduced bitterness of the radish, a stronger saltiness of the seasoning, and a sweeter taste of the radish. However, the liquid seasonings containing 2% or more by mass of pregelatinized starch had an excellent effect of suppressing the vegetable odor and bitterness, but the viscosity and turbidity increased, and the color of the seasoning deteriorated, resulting in a poor texture when eaten with radish.

[0104] (Eleventh Example) Next, as Example 11 of the present invention, a liquid seasoning was prepared using both pregelatinized rice flour and pregelatinized starch under the same method and conditions as in Example 2, and the effects of suppressing vegetable odor and harshness, as well as viscosity and turbidity, were evaluated. The pregelatinized starch used was the pregelatinized starch A (rice-derived pregelatinized starch: degree of pregelatinization 100%) used in Example 1, and the pregelatinized rice flour used was the pregelatinized rice flour A (pregelatinized by hydrolysis of non-glutinous rice) used in Example 1.

[0105] Then, the stir-fried radish was cooked using the same method and conditions as in Example 1, and a sensory evaluation was conducted by three analytical sensory evaluation panelists (training period: 3 to 21 years). The evaluation methods and conditions for each item were the same as in Examples 1 and 2 described above. The evaluation results for the liquid seasonings prepared in this Example are shown in Table 14 below. Table 14 also shows the evaluation results for liquid seasoning No. 11, which does not contain either pregelatinized starch or pregelatinized rice flour, as a comparative example.

[0106] [Table 14]

[0107] As shown in Table 14 above, the vegetable odor and harshness derived from radish were reduced when using liquid seasoning No. 90, which uses a combination of pregelatinized starch and pregelatinized rice flour, compared to stir-fried radish (cooked product) made with liquid seasoning No. 11, which does not contain pregelatinized starch or pregelatinized rice flour. This confirmed that pregelatinized rice flour and pregelatinized starch are effective in reducing vegetable odor and harshness, whether used alone or in combination.

[0108] From the above results, it was confirmed that the present invention can suppress the harshness and vegetable odor of vegetables even by heating for a short time, and that this effect can be obtained regardless of the type of vegetable or cooking method.

Claims

1. A seasoning used when cooking vegetables, Seasoning ingredients and Pregelatinized rice flour and Thickeners (excluding pregelatinized rice flour and pregelatinized starch derived from rice flour) Contains The seasoning for cooking is added so that the amount of the gelatinized rice flour is 0.01 to 0.5% by mass relative to the total amount of vegetables to be cooked.

2. 2. The seasoning for cooking according to claim 1, which is a liquid seasoning and has a viscosity at 25° C. measured with a B-type viscometer of 0.003 to 20.5 Pa·s.

3. The seasoning for cooking according to claim 2, comprising a seasoning liquid and an ingredient.

4. The gelatinized rice flour has a degree of gelatinization of 21.6% or more, The thickener is acetylated phosphate cross-linked starch and / or hydroxypropylated phosphate cross-linked starch. The seasoning for cooking according to any one of claims 1 to 3.

5. 5. The seasoning for cooking according to claim 1, wherein the content of the pregelatinized rice flour is 0.02 to 1% by mass.

6. The seasoning for cooking according to any one of claims 1 to 5, wherein the vegetables are root vegetables.

7. A seasoning kit used when cooking vegetables, Seasoning ingredients and thickeners (excluding pregelatinized rice flour and pregelatinized starch derived from rice flour). ) a seasoning liquid containing A bitterness suppressant made from pregelatinized rice flour, A seasoning kit for heating and cooking.

8. Vegetables and The seasoning for heat cooking according to any one of claims 1 to 6 or the seasoning kit for heat cooking according to claim 7, Contains The food product has a content of the gelatinized rice flour of 0.01 to 0.5% by mass relative to the total content of the vegetables.

9. A method for cooking vegetables, comprising: Seasoning ingredients, pregelatinized rice flour, and thickeners (excluding pregelatinized rice flour and rice flour-derived pregelatinized starch). ) and seasoning containing A method for cooking vegetables, comprising adding the seasoning so that the amount of the gelatinized rice flour is 0.01 to 0.5% by mass relative to the total amount of vegetables to be cooked.

10. A method for cooking vegetables, comprising: Seasoning ingredients and thickeners (excluding pregelatinized rice flour and pregelatinized starch derived from rice flour). A seasoning kit for cooking containing a seasoning liquid containing the seasoning liquid and a bitterness suppressant made of pregelatinized rice flour is used, A method for cooking vegetables, comprising adding the bitterness suppressant so that the amount of the pregelatinized rice flour is 0.01 to 0.5% by mass relative to the total amount of vegetables to be cooked.

11. The method for cooking vegetables according to claim 9 or 10, wherein the cooking by heating is stir-frying.

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