JP2002306115A - Chinese seasoning composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a Chinese seasoning composition which enables the simple cooking of Chinese foods having low fat contents and low energy quantities with microwave ovens without deteriorating the textures of the Chinese foods. SOLUTION: This Chinese seasoning composition for cooking with microwave ovens contains one or more ingredient materials selected from pork, beef, chicken and the like and has a lipid content of 0.1 to 10.0 wt.%. The Chinese seasoning composition can be prepared using one or more materials selected from pork, beef, chicken and the like as ingredient materials, an edible fat or fatty oil, starch and a thickening polysaccharide in proper amounts, and properly granular vegetable protein, a spice, a sweetener, edible fibers, and the like. The Chinese seasoning composition can be used not only for simply cooking Chinese foods with microwave ovens but also for menu foods in dietary therapies for diabetic patients or the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a Chinese seasoning composition suitable for cooking Chinese food using a microwave oven. Furthermore, a Chinese seasoning composition for cooking Chinese food suitable for dietary treatment for those who should or want to limit energy intake, especially for patients with diabetes or its complications or middle-aged or elderly people who are worried about diabetes. It is about.

[0002]

2. Description of the Related Art In general, cooking Chinese food is troublesome,
This dish is not suitable for cooking easily at home. Therefore, various retort foods are marketed as Chinese seasonings in order to facilitate cooking at home. However, as for the lipid content, the Chinese seasonings themselves, and also the Chinese foods after cooking, the general Chinese foods As high as. Current,
2. Description of the Related Art Microwave ovens are widely used, and cooking in microwave ovens is easy and easy. Therefore, microwave ovens are used for cooking various dishes. However, when cooking foods with a high oil content such as Chinese food in a microwave oven, the temperature may rise unexpectedly, so care must be taken in general when cooking foods with a high oil content in a microwave oven. It is.
Therefore, Chinese food served for microwave cooking should limit the amount of oil used, but the texture of Chinese food is greatly affected by the amount used, and Chinese food with low oil content has a reduced texture. It is difficult to finish in a microwave oven the same texture as that of a typical Chinese dish because it is easily damaged. In addition, in Chinese cuisine, the ingredients and the Chinese seasoning composition are combined to give a good texture, but when cooking in a microwave oven that cannot be forcibly stirred, the ingredients and the Chinese seasoning composition are less likely to be integrated. , Texture often decreases. Therefore, development of a new Chinese seasoning composition that can be easily and deliciously cooked in a microwave oven has been desired.

[0003] In recent years, the number of diabetic patients has been increasing due to changes in eating habits and lack of exercise, and at the same time, the number of healthy individuals whose energy intake is restricted or which requires attention is also increasing. Diet therapy and exercise therapy are indispensable for the treatment of diabetes, and in particular, continuous implementation of diet therapy is extremely important. In this diet therapy, for example, it is necessary to refrain from taking fat or limit the amount of energy intake, and a diabetic patient is burdened with a mental or physical burden such as making an appropriate menu or dietary management. Therefore, continuous implementation is often difficult, and at present, pharmacotherapy is frequently used in order to sufficiently control blood sugar levels. Therefore, in order to reduce the above-mentioned burden on diabetic patients and to promote continuous dietary treatment, meal management using a food exchange table has been proposed. However, continuous implementation of a satisfactory diet is still not easy due to various restrictions on the dietary content. Chinese food is one of the most difficult foods to eat in diabetes because it is difficult to cook in middle-aged and elderly patients.At the same time, it is a food with high oil content and high total energy. It is not therapeutically desirable, and it is difficult for diabetic patients to incorporate Chinese food into menu preparation. For example, if all three meals are converted into Chinese food a day, a menu using a meal exchange table cannot be made.
Therefore, the menu can be easily prepared, the fat content is low, in order to enrich the diet for diabetic patients and the like, and as a food for those who should or should limit their energy intake, and have a low microwave content. The development of new foods such as Chinese foods that can be easily and deliciously cooked is expected.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a Chinese seasoning composition which has a low oil content, is suitable for cooking in a microwave oven, and is well entangled with the ingredients and does not impair the texture of Chinese cuisine. It is to be. Furthermore, a Chinese seasoning that can be easily and deliciously cooked in a microwave oven can be used as a food for those who have a low lipid content and should limit or want to limit the amount of energy intake, and can be used as a menu food in a diet therapy for diabetic patients and the like. It is to provide a composition.

[0005]

DISCLOSURE OF THE INVENTION The present inventors have developed a seasoning composition suitable for cooking in a microwave oven and having a good texture for cooking Chinese food, and furthermore, should limit the amount of energy intake or As a result of intensive studies to develop a Chinese seasoning composition suitable for foods to be restricted and in diets for diabetic patients, etc., it has been found that maintaining the texture of general Chinese food, low fat and low total energy We have found a Chinese seasoning composition which can provide an amount of Chinese food, is suitable for cooking in a microwave oven, and is useful as a menu food in a diet for diabetic patients and the like.

The present invention provides a microwave oven comprising at least one ingredient selected from pork, beef, chicken, fish, vegetables, mushrooms and fruits, and having a lipid content of 0.1 to 10.0% by weight. The present invention relates to a Chinese seasoning composition for cooking. The lipid content is preferably from 0.1 to 8.0% by weight when used as a Chinese seasoning composition for dietary treatment of diabetic patients or the like from the viewpoint of dietary management using a food exchange table.

[0007] The Chinese seasoning composition of the present invention is selected from pork, beef, chicken, fish, vegetables, mushrooms and fruits.
Ingredients of more than one kind and lipid content of 0.1 to 10.0
It can be prepared by containing edible oil, fat, starch, and polysaccharide thickener in appropriate amounts, appropriately containing granular plant proteins, flavors and sweeteners, and further appropriately containing dietary fiber as% by weight.
In addition, for example, soy sauce, umami seasoning, sugar,
Additives that can be used usually in foods such as salt, bean soy sauce, spices, sake, tomato ketchup, miso, mirin, and various extracts can be contained in appropriate amounts.

[0008] In the Chinese seasoning composition of the present invention, by adding starch and thickening polysaccharide in an appropriate amount in an appropriate ratio according to the type of dish, the Chinese seasoning composition is well entangled with the ingredients, and Taste can be improved.
Suitable amounts of added starch, thickened polysaccharide and the ratio of addition vary depending on the type of dish, but the amount of added starch is 1.
It is preferably about 5 to 7.5% by weight, and the added amount of the thickening polysaccharide is preferably about 0.02 to 1.0% by weight. Further, the ratio of the added amount of starch to the added amount of thickening polysaccharide was 99.7: 0.
3-90: 10 is preferred, and 98.5: 1.5-
90:10 is preferred. As the thickening polysaccharide, for example,
Gua gum, xanthan gum, carrageenan, and the like can be used, but are not limited thereto.

[0009] The Chinese seasoning composition can further improve the taste of Chinese cuisine by adding an appropriate amount of granular plant protein, flavor, and sweetener. Further, by adding an appropriate amount of dietary fiber, the taste of Chinese cuisine can be further improved, and the feeling of satiety can be increased without impairing the taste. The content of dietary fiber is preferably 2.0 to 10.0% by weight.

In the above additives, the umami seasonings include, for example, amino acid umami seasonings such as sodium glutamate, sodium aspartate and glycine; nucleic acid umami seasonings such as sodium inosinate and sodium guanylate; and sodium succinate. And organic acid salts such as sodium citrate. Thus obtained Chinese seasoning composition of the present invention, vegetable oils, lard, the amount of edible oils such as sesame oil is suppressed, but when cooked in a microwave oven as follows, Chinese seasoning The composition is well entangled with the material, and the taste and taste of Chinese food are good, and it is excellent for cooking Chinese food using a microwave oven and as a menu food in a diet therapy for diabetic patients and the like.

The material can be selected from, for example, tofu, eggplant, Chinese cabbage, cabbage, eggs and the like. The amount of oils and fats can be further reduced by heating these materials in a microwave oven for several minutes or by using the materials directly in combination with the Chinese seasoning composition of the present invention. When heating in a microwave oven, depending on the material, remove moisture using kitchen paper, etc.
By wrapping, the taste in Chinese cuisine can be further improved.

The Chinese seasoning composition of the present invention is suitable for cooking in a microwave oven, and after heating the raw material or directly adding the Chinese seasoning composition of the present invention to the raw material,
By heat-treating in a microwave oven, it is possible to provide Chinese food with good tongue and taste. The Chinese seasoning composition of the present invention, after being entangled with the material without separately adding oil, is simply cooked in a microwave oven, and unlike the conventional Chinese seasoning composition, the material and the Chinese seasoning composition are different from each other. Familiar,
Since it is entangled well without being separated from the ingredients, the texture of general Chinese cuisine can be obtained. Therefore, by using the Chinese seasoning composition of the present invention, delicious Chinese food can be easily cooked in a microwave oven. Furthermore, it is possible to easily prepare a Chinese food useful as a diet for a diabetic patient or the like. INDUSTRIAL APPLICABILITY The Chinese seasoning composition of the present invention can adjust the total amount of energy in one serving to 50 to 120 kcal in a Chinese dish prepared using the composition, and can provide a variety of menu foods in a diet for diabetic patients and the like. Can be Thus, the Chinese seasoning composition of the present invention not only enables simple cooking in a microwave oven, but also in food management using a food exchange table,
It is possible to provide a Chinese cuisine in about 1 unit (80 kcal), and the Chinese seasoning composition of the present invention greatly benefits diabetic patients and the like in terms of dietary management.

The present invention will be described in more detail with reference to the following examples, cooking examples and comparative examples, but the present invention is not limited to the contents.

[0014]

Example 1 Chinese Seasoning Composition of Mapo Tofu (Part 1) Using chicken as an ingredient, a Chinese seasoning composition having the following composition was prepared. In the preparation method, the chicken was cut into a suitable size in advance and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content and dietary fiber content of the prepared Chinese seasoning composition of Mapo tofu are 1.17% by weight and 6.33% by weight, respectively.

Chicken 14.00% by weight Starch 3.70% by weight Dietary fiber 7.50% by weight Gua gum 0.20% by weight Edible oil and fat 0.84% by weight Granular vegetable protein 1.05% by weight Water 52.44% by weight Others (Soy sauce, sugar, protein hydrolyzate, bean soy sauce, spices, sake, seafood extract, tomato ketchup, salt, XO soy, umami seasoning, caramel pigment, paprika pigment) 20.27% by weight

Example 2 Chinese Seasoning Composition of Mapo Tofu (Part 2) Using chicken as an ingredient, a Chinese seasoning composition having the following composition was prepared. In the preparation method, the chicken was cut into a suitable size in advance and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content in the prepared Chinese seasoning composition of mapo tofu is 1.17% by weight.

Chicken 10.00% by weight Starch 3.70% by weight Gua gum 0.20% by weight Sesame oil 0.84% by weight Granular vegetable protein 3.00% by weight Water 64.73% by weight Others (soy sauce, protein hydrolyzate, Bean soy sauce, spices, sake, seafood extract, tomato ketchup, salt, spirit, umami seasoning, caramel pigment, paprika pigment, sweetener) 17.53% by weight

Example 3 Chinese Seasoning Composition of Mapo Eggplant (Part 1) Using chicken as an ingredient, a Chinese seasoning composition having the following composition was prepared. In the preparation method, the chicken was cut into a suitable size in advance and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content and dietary fiber content in the prepared Chinese seasoning composition of Mapo eggplant are 0.17% by weight and 5.17% by weight, respectively.

Chicken 6.50% by weight Starch 3.30% by weight Dietary fiber 7.50% by weight Xanthan gum 0.05% by weight Edible fat and oil 1.00% by weight Granular vegetable protein 1.90% by weight Water 54.07% by weight Others (Miso, meat extract, sugar, bean sauce, spices, ginger, soy sauce, mirin-style seasoning, oyster sauce, seafood extract, yeast extract, umami seasoning, caramel pigment, paprika pigment) 25.68% by weight

Example 4 Chinese Seasoning Composition of Mapo Eggplant (Part 2) A chicken seasoning composition having the following composition was prepared using chicken as an ingredient. In the preparation method, the chicken was cut into a suitable size in advance and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content in the prepared Chinese seasoning composition of Mapo eggplant is 1.25% by weight.

Chicken 6.40% by weight Starch 3.60% by weight Xanthan gum 0.07% by weight Sesame oil 0.30% by weight Granular vegetable protein 1.90% by weight Water 66.76% by weight Others (miso, meat extract, soy sauce) , Spices, soy sauce, mirin-style seasoning, oyster sauce, seafood extract, yeast extract, umami seasoning, caramel pigment, paprika pigment, sweetener) 20.97% by weight

Example 5 Chinese seasoning composition of Happo greens (No. 1) A Chinese seasoning composition having the following composition was prepared using carrots, bamboo shoots, jellyfish, and pork as ingredients. In the preparation method, carrots, bamboo shoots, jellyfish, and pork were cut into appropriate sizes in advance, and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content and dietary fiber content in the prepared Chinese seasoning composition of Happo green are 2.29% by weight and 5.71% by weight, respectively.

Pork 19.00% by weight Carrot 11.00% by weight Bamboo shoots 10.00% by weight Jellyfish 9.70% by weight Starch 2.20% by weight Dietary fiber 7.00% by weight Gua gum 0.20% by weight Edible fat and oil 0.0 60% by weight Flavor 0.02% by weight Water 17.62% by weight Others (soy sauce, sugar, oyster sauce, spices, mirin-style seasoning, sake, salt, meat extract, protein hydrolyzate, umami seasoning) 22.66 weight%

Example 6 Chinese seasoning composition of Happo greens (No. 2) A Chinese seasoning composition having the following composition was prepared using carrots, bamboo shoots, jellyfish, and pork as ingredients. In the preparation method, carrots, bamboo shoots, jellyfish, and pork were cut into appropriate sizes in advance, and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content in the prepared Chinese seasoning composition of Happo green is 5.88% by weight.

Pork 17.00% by weight Carrot 6.50% by weight Bamboo shoots 15.00% by weight Jellyfish 9.00% by weight Starch 3.30% by weight Gua gum 0.20% by weight Sesame oil 0.50% by weight Flavoring 0.03% by weight % Water 34.61% by weight Others (soy sauce, oyster sauce, spices, mirin-style seasoning, sake, salt, meat extract, protein hydrolyzate, umami seasoning, acidulant, sweetener) 13.86% by weight

Example 7: Chinese seasoning composition of 1st pan meat (Part 1) A Chinese seasoning composition having the following composition was prepared using bamboo shoots, apples and pork as ingredients. In the preparation method, bamboo shoots, apples, and pork were cut into appropriate sizes in advance, and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content and the dietary fiber content of the prepared Chinese seasoning composition of the pan were 4.55% by weight and 5.8%, respectively.
2% by weight.

Pork 42.00% by weight Bamboo shoots 7.30% by weight Apple 2.10% by weight Starch 4.90% by weight Dietary fiber 5.10% by weight Xanthan gum 0.02% by weight Lard 2.60% by weight Spice 0.04% Weight% water 11.68% by weight Others (soy sauce, spices garlic, miso, bean drum, sugar, meat extract, bean sauce, mirin flavor seasoning, protein hydrolyzate, umami seasoning) 24.26% by weight

Example 8: Chinese seasoning composition of pan-boiled meat (part 2) Using bamboo shoots, apples and pork as ingredients, a Chinese seasoning composition having the following composition was prepared. In the preparation method, bamboo shoots, apples, and pork were cut into appropriate sizes in advance, and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content in the prepared Chinese seasoning composition of the casserole meat is 6.31% by weight.

Pork 46.00% by weight Bamboo shoots 7.80% by weight Apple 2.10% by weight Starch 1.90% by weight Xanthan gum 0.07% by weight Lard 2.60% by weight Flavor 0.04% by weight Water 17.20% by weight % Others (soy sauce, spices, miso, bean drum, meat extract, bean sauce, sake spirit, mirin-style seasoning, umami seasoning, sweetener) 22.29% by weight

Example 9 Chinese seasoning composition of green pepper meat thread Using bamboo shoots, apples and beef as ingredients, a Chinese seasoning composition having the following composition was prepared. In the preparation method, bamboo shoots, apples, and beef were cut into appropriate sizes in advance, and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content in the prepared Chinese seasoning composition of the round pot meat is 2.75% by weight.

Beef 26.00% by weight Bamboo shoots 32.00% by weight Apple 1.50% by weight Starch 2.00% by weight Xanthan gum 0.08% by weight Sesame oil 0.30% by weight Water 21.61% by weight Others (soy sauce, spices) , Oyster sauce, sake, seafood extract, meat extract, bean plate soybean, protein hydrolysate, umami seasoning, caramel pigment, acidulant, sweetener) 16.51% by weight

Cooking Example 1 Mapo Tofu (Part 1) 1/4 tofu was drained and diced. Spread kitchen paper on the plate, add tofu, cover with kitchen paper from above and heat in a microwave for about 2 minutes. When the tofu was warmed, the kitchen paper was removed, 60 g of the Chinese seasoning composition described in Example 1 was added, the whole was wrapped, wrapped, and again heated in a microwave for about 30 seconds to cook the mapo tofu. The total energy content and lipid content of the cooked mabo tofu are as shown in Table 1.

Cooking Example 2 Mapo Tofu (Part 2) 1/4 chopped tofu was drained, diced, and placed in a dish. Then, 60 g of the Chinese seasoning composition described in Example 2 was added. Wrap and heat in microwave for about 2 minutes,
Cooked mapo tofu. The total energy content and lipid content of the cooked mabo tofu are as shown in Table 1.

Cooking Example 3 Mapo Eggplant (Part 1) 100 g of eggplant was taken, cut into half length, cut into half length, and cut into 5 mm width. The dish was covered with kitchen paper, drained eggplants were added, wrapped and heated in a microwave for about 2 minutes. When the eggplant became tender, the kitchen paper was removed, 60 g of the Chinese seasoning composition described in Example 3 was added, the whole was wrapped, wrapped, and again heated in a microwave for about 30 seconds to cook the mapo eggplant. The total energy and lipid content of the cooked Mapo eggplant are as shown in Table 1.

Cooking Example 4 Mapo Eggplant (Part 2) 100 g of eggplant was removed, cut into half length, cut into half length, and cut into 1 cm width. After being exposed to water for 15 minutes, kitchen paper was spread on a plate, and the aubergine was drained, wrapped, and heated in a microwave for about 4 minutes. When the eggplant became soft, the kitchen paper was removed, and 80 g of the Chinese seasoning composition described in Example 4 was added.
Wrap it and heat it again for about 2 minutes in the microwave to cook the mapo eggplant. The total energy and lipid content of the cooked Mapo eggplant are as shown in Table 1.

Cooking Example 5 Happosai (Part 1) 85 g of Chinese cabbage was cut into about 3 cm square. Dried Chinese cabbage was placed in a dish, wrapped, and heated in a microwave for about 2 minutes.
When the Chinese cabbage became soft, tilt the plate and drain the water.
70 g of the described Chinese seasoning composition was added, the whole was wrapped, wrapped, and again heated in a microwave for about 30 seconds to cook the Happo greens. The total energy and lipid content of the cooked Happo greens are as described in Table 1.

Cooking Example 6 Happo (2) 150 g of Chinese cabbage was cut into approximately 3 cm squares. Dried Chinese cabbage was placed in a dish, wrapped, and heated in a microwave for about 2 minutes. When the Chinese cabbage becomes soft, tilt the dish to drain water, put in 80 g of the Chinese seasoning composition described in Example 6, wrap the whole, wrap it and heat again in a microwave for about 30 seconds,
We cooked Happo greens. The total energy and lipid content of the cooked Happo greens are as described in Table 1.

Cooking Example 7 Time Pot Meat (Part 1) 60 g of cabbage was cut into approximately 3 cm squares. The dish was filled with drained cabbage, wrapped and heated in a microwave for about 2 minutes. When the cabbage became soft, the dish was tilted to drain water, 55 g of the Chinese seasoning composition described in Example 7 was put in, the whole was wrapped, wrapped, heated again for about 30 seconds in a microwave oven, and cooked in a pan. The total energy content and lipid content of the cooked round pot meat are as shown in Table 1.

Cooking Example 8 Time Pot Meat (Part 2) 100 g of cabbage was cut into approximately 3 cm squares. The dish was filled with drained cabbage, wrapped and heated in a microwave for about 3 minutes. When the cabbage became tender, the dish was tilted to drain water, 65 g of the Chinese seasoning composition described in Example 7 was added, the whole was wrapped, wrapped, heated again for about 1 minute in a microwave oven, and cooked in a pan. The total energy content and lipid content of the cooked round pot meat are as shown in Table 1.

Cooking Example 9 Pepper Meat Thread 60 g of peppers and seeds were taken and shredded vertically. Dried peppers were placed in a dish and heated in a microwave for about 2.5 minutes. When the peppers become soft, tilt the dish to drain the water, and use the Chinese seasoning composition 80 described in Example 9.
g, the whole was wrapped, wrapped and heated again for about 30 seconds in a microwave oven to cook the green pepper meat. The total energy and lipid content of the cooked green pepper meat are as shown in Table 1.

Comparative Example 1 Mapo Tofu "First Chinese Cuisine: Basics and Tips" by Reiko Ito, published by Seitosha Co., Ltd., pp. 58-59. Cooked. The total energy and lipid content in the same amount as the mabo tofu described in Cooking Example 1 are as shown in Table 1.

Comparative Example 2 Mapo Eggplant "Orange Table 9 From Chinese Book Basics to Hospitality" Orange page Co., Ltd., page 45, general cooking method of mapo eggplant described on page 45. still,
The total energy and lipid content in the same amount as the mabo eggplant described in Cooking Example 3 are as shown in Table 1.

Comparative Example 3 Happo-na [First Chinese food basics and tips] Reiko Ito, published by Seitosha Co., Ltd., pp. 112-113. Cooked. The total amount of energy and lipid content in the same amount as that of Happo green described in Cooking Example 5 are as shown in Table 1.

Comparative Example 4 Time Pan Meat "Orange Table 9: Chinese Book Basics to Hospitality" The pan time meat was cooked according to the general method of cooking pan times described on pages 10-11 of Orange Page Co., Ltd.
The total amount of energy and lipid content in the same amount as the round pot meat described in Cooking Example 7 are as shown in Table 1.

[0045]

[Table 1]

[0046]

EFFECT OF THE INVENTION By using the Chinese seasoning composition of the present invention, it is possible to easily and deliciously cook Chinese food in a microwave oven, and to provide a Chinese food excellent in low fat and low total energy. be able to. Therefore, it can be used for cooking Chinese food in a microwave oven, for those who need or want to limit their energy intake, and as one of the dietary foods for diabetic patients and the like. Since it is possible to provide a Chinese food with good taste and a feeling of fullness as appropriate, it is suitable for diet management in a diet therapy for a diabetic patient or the like.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Izumi Kunieda 1468-1 Kizocho, Hisai City, Mie Prefecture (72) Inventor Misao Nakajo 1587, Shimohira, Komagane City, Nagano Prefecture (72) Inventor Iwao Shimaoka Higashi Tsukuma, Nagano Prefecture 2162-25 Nakagawate, Akina-cho, Gunma F-term (reference) 4B035 LC06 LC12 LG12 LG15 LG20 LG21 LG32 LG39 LG42 LK01 LK02 LK03 LK04 LP16 4B047 LB02 LB09 LE02 LG10 LG18 LG26 LG27 LG38 LG39 LG50 LG54 LG64 LP05

Claims (7)

[Claims] 1. A microwave oven containing one or more ingredients selected from pork, beef, chicken, fish, vegetables, mushrooms and fruits, and having a lipid content of 0.1 to 10.0% by weight. Chinese seasoning composition. 2. The Chinese seasoning composition according to claim 1, wherein the lipid content is 0.1 to 8.0% by weight. 3. The amount of added starch is 1.5 to 7.5% by weight.
The Chinese seasoning composition according to claim 1 or 2, wherein the amount of the thickening polysaccharide added is 0.02 to 1.0% by weight. 4. The Chinese seasoning composition according to claim 3, wherein the ratio of the added amount of starch to the added amount of thickening polysaccharide is 99.7: 0.3 to 90:10. 5. The Chinese seasoning composition according to claim 4, wherein the ratio of the added amount of the starch to the added amount of the thickening polysaccharide is 98.5: 1.5 to 90:10. 6. The Chinese seasoning composition according to claim 4 or 5, comprising one or more components selected from granular plant proteins, flavors and sweeteners. 7. In one serving of Chinese food including ingredients,
The total energy can be adjusted to 50-120 kcal,
The Chinese seasoning composition according to claim 1.