JP2011078392A - Microwavable seasoning and microwavable food material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a seasoning capable of generating feeling as if burnt on the surface of a food material by heating using a microwave oven, and prevent sticking of the food material to a heat resistant housing body caused by burnt seasoning in the food material packed together with the seasoning in the heat resistant housing body and brought to be cooked by using the microwave oven. <P>SOLUTION: The microwavable food material is prepared by bringing the seasoning capable of generating a burnt texture on the surface of the food material caused by sticking thorough baking by microwave heating to include an edible granular material comprising either one of powdery calcium, seeds or metal salts that are insoluble in the seasoning, subsequently applying the seasoning containing the edible granular material around the food material and packing the same together with the heat resistant housing body. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a seasoning used when cooking / cooking food using a microwave oven (hereinafter referred to as “seasoning for microwave cooking”) and a food so that it can be eaten as it is with a microwave. It relates to foods that are cooked and cooked (hereinafter referred to as “microwave cooked foods”), and more specifically, it generates a burnt texture that is baked on the surface of ingredients by heating in a microwave oven. It is related with the improvement of the seasoning for microwave oven cooking.

  In recent years, the demand for cooked foods using microwave ovens has increased greatly because they can be cooked easily by heating them with a microwave oven without using fire. In addition, the microwave cooked food can easily cook the food to an edible state without contaminating the kitchen. Moreover, even a small amount for one person can be easily cooked in a desired amount without taking time and effort, so that the demand for it is increasing.

  However, in a microwave oven, even when unheated ingredients such as raw meat and raw marine products are cooked as they are, cooking cannot be performed so that the surface of the unheated ingredients is baked. For this reason, conventional microwave cooked foods have only been subjected to mere heat treatment that is not cooking, in which foods that have been baked in advance are reheated in a microwave oven. And, in the case of this baked food, when it is reheated with a microwave oven, moisture appears on the surface of the food after heating, and it seems that steam cooking after baking cooking is not very satisfactory.

  In view of this, various means have been proposed at present that are burnt as if they were baked even by cooking with a microwave oven. For example, as a first means, a microwave heating layer provided by vapor deposition of a metal thin film or a metal / metal oxide mixture is provided on the surface of a film or sheet-like substrate, and the food itself is wrapped with this substrate. Thus, there is one in which heat is generated on the surface of the base material during heating in a microwave oven, and the surface of the food is baked by the heat (see Patent Document 1).

  Also, as a second means, edible fats and oils are included in the sheet or coated, the food itself is wrapped, and when heated in a microwave oven, the temperature of the food surface is raised by the edible fats and thereby the food surface is baked. Some have been made (see Patent Document 2).

  Further, as a third means, there is a method in which a brown coloring composition containing a caramel pigment and a thickener is applied to the surface of a food (dough crust), and brown reaction is caused by microwaves by heating in a microwave oven ( (See Patent Document 3).

  However, in the first means described above, baking can be performed with flat foods such as pies, breads, and pizzas, which are low in water. In addition, when cooking unheated food that may require baking, it is difficult for the temperature during heating to rise due to moisture generated from the food, and consequently baking cannot be performed.

  In addition to the first means as well as the second means and the third means, the food surface feels baked, but how to bake (scoring condition) for each part such as the top, bottom and side of the food. ) Cannot be adjusted.

  Furthermore, when the food material has a three-dimensional shape, the currently known burnet generating material flows down from the surface of the food material during cooking and cannot fully exhibit its effect.

  Therefore, as a fourth means, a grilling material composed of edible fats and oils, soy sauce and cereal powder is applied to the surface of the unheated food, and heat resistance is ensured so that no gaps occur in the grilled portion of the unheated food. A microwave oven cooked food packaged in a container and heated and cooked using a microwave oven has been proposed by the applicant (see Patent Document 4). By this fourth means, it is possible to give a texture as if it is baked to each part of the food material without causing the burnt-out generating material to flow down from the surface of the food material during heating and cooking.

  However, in the fourth means, the grilling material is burnt by heating in the microwave, and a texture that is baked on the surface of the food is generated, so unheated food materials such as raw meat and raw fish products, and this When unheated ingredients are seasoned and grilled, the grilling material is packaged together in a heat-resistant container, and the ingredients are heated and cooked using a microwave oven. There was a risk of the container sticking. For this reason, when the container is removed from the container, the container is difficult to peel off, and when the container is peeled off, the shape of the food is impaired and the appearance is unpleasant. Such inconvenience is remarkable when the unheated food material is raw fish, and the container sticks to the surface of the fish and peels off.

Japanese Patent Application Laid-Open No. 10-117941 JP 2000-142829 A Japanese Patent Laid-Open No. 9-107867 JP 2006-25773 A

The present invention is intended to address such problems, and in a seasoning that can generate a texture that is baked on the surface of the food by heating in a microwave oven, It aims at providing the seasoning for microwave oven heating cooking which suppressed that a sex container will stick.
Another object of the present invention is to provide a microwave-cooked food that can be easily cooked and eaten as it is by using the seasoning for microwave-cooking.

  A seasoning for cooking by heating in a microwave oven according to claim 1 of the present invention is used when cooking / cooking food using a microwave oven, and burns on the surface of the food by scorching by heating in the microwave. It is a seasoning which can be made, Comprising: It is characterized by including the edible granular material insoluble or hardly soluble with respect to the said seasoning.

  The seasoning for microwave oven cooking according to claim 2 of the present invention is the seasoning for microwave oven cooking according to claim 1, wherein the seasoning includes a thermosetting protein, starch, and edible fats and oils. It is characterized by that.

  The seasoning for microwave oven cooking according to claim 3 of the present invention is the seasoning for microwave oven cooking according to claim 2, wherein the seasoning further includes an organic acid.

  The seasoning for microwave heating cooking according to claim 4 of the present invention is the seasoning for microwave heating cooking according to claim 2 or 3, wherein the seasoning further includes melanoidin or a melanoidin-producing raw material. It is characterized by.

  The seasoning for microwave heating cooking according to claim 5 of the present invention is the seasoning for microwave heating cooking according to claim 1, wherein the seasoning includes at least a thermosetting protein and melanoidin or a melanoidin-producing raw material. It is characterized by including.

  The seasoning for microwave heating cooking which concerns on Claim 6 of this invention is a seasoning for microwave heating cooking of Claim 3 or 4, Comprising: The said seasoning is a fermentation origin foodstuff and / or as an organic acid. It contains plant-derived food.

  The seasoning for microwave oven cooking according to claim 7 of the present invention is the seasoning for microwave oven cooking according to claim 3 or 4, wherein the seasoning is at least acetic acid, citric acid as an organic acid, It includes one or more selected from the group consisting of succinic acid, malic acid, lactic acid, butyric acid, and tartaric acid.

  The seasoning for microwave oven cooking according to claim 8 of the present invention is the seasoning for microwave oven cooking according to any one of claims 1 to 7, wherein the seasoning is in a paste form. It is characterized by that.

  The seasoning for microwave oven cooking according to claim 9 of the present invention is the seasoning for microwave oven cooking according to any one of claims 1 to 8, wherein the edible granular material is powder calcium. It is comprised by 1 or 2 or more contained in any of a seed, seeds, and metal salts.

  The seasoning for microwave heating cooking according to claim 10 of the present invention is the seasoning for microwave heating cooking according to claim 9, wherein the powder calcium is from coral, bone, eggshell, shell, pearl. 1 or 2 or more selected from the group consisting of powders.

  The seasoning for microwave heating cooking according to claim 11 of the present invention is the seasoning for microwave heating cooking according to claim 9, wherein the seeds are pepper, sesame, walnut, peanut, almond, cashew nut. 1 or 2 or more selected from the group consisting of pistachio, hemp seed, egoma, sunflower, pumpkin, pine nut, watermelon, coffee beans, cacao beans, soybeans, red beans, bean, kidney beans, broad beans Characterized by being crushed

  The seasoning for microwave oven cooking according to claim 12 of the present invention is the seasoning for microwave oven cooking according to claim 9, wherein the metal salt is calcium carbonate, calcium sulfate, calcium tartrate, calcium acetate. 1 or 2 or more powders selected from the group consisting of calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium trihydrogen phosphate, calcium lactate, calcium stearate, salt, sodium chloride Features.

  A microwave oven cooked food according to claim 13 of the present invention is a microwave oven cooked seasoning according to any one of claims 1 to 12 and a foodstuff packaged together by a heat-resistant container. It is characterized by that.

  A microwave oven cooked food according to claim 14 of the present invention is the microwave oven cooked food according to claim 13, wherein the seasoning for microwave oven cooking is applied around the unheated food. It is characterized by being.

  A microwave oven cooked food according to claim 15 of the present invention is the microwave oven cooked food according to claim 13 or 14, wherein the heat-resistant container is a sheet material.

  A microwave oven cooked food according to claim 16 of the present invention is the microwave oven cooked food according to any one of claims 13 to 15, wherein the heat resistant container is at least the unheated food. It is characterized in that an absorption layer capable of absorbing moisture or oil is provided in a predetermined region on the mounting surface side.

  A microwave oven cooked food according to claim 17 of the present invention is the microwave oven cooked food according to any one of claims 13 to 16, wherein the food is raw fish.

The seasoning for cooking by heating in a microwave oven according to the present invention is an edible granule that is insoluble or hardly soluble in the seasoning in a seasoning that can be burned on the surface of the food by scorching by heating in the microwave. The thing was included. Therefore, by seasoning the ingredients with this microwave oven cooking seasoning, some of the seasoning ingredients adhering to the surface of the ingredients became edible granules, and the edible granules were scattered on the surface of the ingredients. It will be a thing.
Moreover, the microwave oven cooking food of this invention shall package the seasoning for microwave heating cooking of this invention, and a foodstuff together with a heat resistant container. Therefore, the edible granular material contained in the seasoning is interposed as a spacer that keeps a gap between the food and the container, thereby reducing the adhesion between the food and the container, and the food and the container. It will prevent sticking.

  Therefore, by using this seasoning for cooking by heating in a microwave oven, even if the seasoning is burnt by heating the microwave oven, it has an edible granule on the surface of the food (that is, interposed between the food and the container). It is possible to prevent the food and the container from sticking to each other due to the action of preventing adhesion caused by the sticking seasoning, and to easily peel off the container. Thereby, it is possible to provide a microwave-cooked food that can be easily cooked and eaten as it is, and when the container is removed from the container, the container is difficult to peel off. The inconvenience of deteriorating the shape of the ingredients and being unsightly can be solved.

Next, an example of an embodiment of the present invention will be described.
The seasoning for cooking in a microwave oven according to the present invention is a seasoning that is used when cooking / cooking ingredients using a microwave oven, and can be burned on the surface of the ingredients by burning in the microwave. And an edible granular material that is insoluble or hardly soluble in the seasoning. Therefore, by applying this seasoning to the surface of the food material, a sticking prevention area formed by the edible granular material is formed around the food material together with the seasoning of the food material.

Here, the edible granular material refers to, for example, powder calcium, seeds, metal salts, and any of these may be used alone, or may be constituted by one or more contained in any of these. good. The size of the edible granular material is not particularly limited as long as there is no problem with the touch when eating the food. Therefore, for example, it can be set to 10 mm to 10 μm.
Further, the mixing ratio of the edible granular material can be determined by the properties of the thermosetting protein contained in the seasoning, the size of the food material, and the burnt color when baked. For example, the range is from 0.1% to 70.0%. It is preferable that the range be 1.0% to 30.0%.

  Examples of powder calcium include powders of one or more selected from the group consisting of corals, bones, eggshells, shells, and pearls.

  Seeds include, for example, pepper, sesame seeds, walnuts, peanuts, almonds, cashew nuts, pistachios, hemp nuts, sesame seeds, sunflowers, pumpkins, pine nuts, watermelons, coffee beans, cacao beans, soybeans, red beans, bean, green beans One or two or more selected from the group consisting of beans and broad beans is the same or crushed. Here, the crushed thing means the size which does not cause trouble in touching the tongue when eating the food, as described above, and includes those which are pulverized and pulverized by pulverizing seeds. .

  Examples of the metal salt include calcium carbonate, calcium sulfate, calcium tartrate, calcium acetate, calcium hydrogen phosphate, calcium hydrogen dihydrogen phosphate, calcium hydrogen trihydrogen phosphate, calcium lactate, calcium stearate, salt, chloride One or more powders selected from the group consisting of sodium.

  Further, the seasoning can be burnt on the surface of the food by being burned by heating in a microwave oven, and includes, for example, one containing thermosetting protein, starch and edible fats and oils. Moreover, when a seasoning has a smell, it is good to contain an organic acid further. (Deleted below)

  As the thermosetting protein and starchy material, it is preferable to use cereals and potatoes which are a mixture thereof, and it is desirable to use a mixture containing 3% by weight or more of protein. As the starch-protein mixture, for example, grain flour such as rice, wheat, barley, rye, buckwheat, wheat, wheat, millet, acne, buckwheat and corn is desirable, and wheat flour is particularly desirable. In this case, potatoes, sweet potatoes, taros, yams, kissavas, taros, etc. as potatoes with low protein content can be mentioned. These include soy protein, wheat protein, soy protein, milk protein, egg white, egg yolk, egg It is recommended to add and adjust thermosetting proteins such as meat and seafood.

  As edible oils and fats, for example, salad oil, olive oil, rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sesame oil, peanut oil, safflower oil, sunflower oil, sesame oil, jojoba oil, crepe seed oil, squalane, etc. Edible oils that are fluid at room temperature, such as milk fat, coconut oil, palm oil, beef tallow, lard, cacao butter, shortening, margarine, and the like, are preferred.

  As the organic acid, a fermentation-derived food, a plant-derived food, or a chemically synthesized food can be used. Examples of fermentation-derived foods include soy sauce, miso, sauce, mirin, vinegar, sake, wine, yogurt, cheese, pickles, etc. Examples of main acids included in these include, for example, acetic acid, amber There are acids such as acid, lactic acid, butyric acid, malic acid, gluconic acid, and citric acid. Examples of plant-derived foods include citrus fruits such as lemons, limes, oranges, mandarin oranges, eggplants, vinegars, kabos, fruit fruits such as apples, grapes, tamarind, seeds such as coffee, lemongrass, etc. There are vegetable types such as herbs, rhubarb, onions, etc. The main acids included in these are acids such as citric acid, vitamin C, malic acid, tartaric acid, acetic acid, formic acid, chlorogenic acid, succinic acid, etc. There is. And what was chemically synthesized includes, for example, one or more organic acids selected from the group consisting of at least acetic acid, citric acid, succinic acid, malic acid, lactic acid, butyric acid, and tartaric acid. These organic acids contain organic acids that neutralize and decompose unpleasant raw odor components that are generated during heating and cooking of raw meat and raw marine products. These organic acids are unpleasant raw odors of raw meat and raw marine products. These ingredients are neutralized and decomposed to change to odorless ingredients, and the cooking process can be performed comfortably by eliminating the raw odor generated during heating and cooking in a microwave oven.

  For soy sauce and miso, fermented from rice, wheat, beans, fish, shrimp, etc. For example, thick soy sauce, thin soy sauce, white soy sauce, tamari soy sauce, re-prepared soy sauce, rice miso, wheat miso, bean miso In addition, there is a so-called “soy sauce” made in China in which rice and glutinous rice, wheat, barley, soybeans, broad beans, fish, shrimp and the like are added as main ingredients and spices such as chili are added. Examples of vinegar include grain vinegar, rice vinegar, wheat vinegar, black vinegar, and wine vinegar. Furthermore, the brewed liquor includes what is called “fermented liquor” such as Japanese sake, wine, Shaoxing liquor, and beer, and does not include what is called “distilled liquor” obtained by distilling fermented liquor.

  Moreover, a seasoning is good also as what further contains a melanoidin or a melanoidin production raw material. That is, melanoidin is produced when a raw material containing protein and saccharide is fermented and matured, and when a raw material containing protein and saccharide is heated. The raw materials containing protein and saccharides are fermented and aged. For example, soy sauce, miso, fish sauce, meat sauce, beer, fermented and aged products such as soybeans, wheat, rice, barley, broad beans, rice cakes, and mushrooms. , Fermented foods such as soy sauce and kochi soy. In addition, examples of heated raw materials containing protein and sugar include raw materials such as coffee beans, cacao beans, soybeans, red beans, bean, kidney beans, broad beans, dandelion roots, and onions. Can do. Furthermore, melanoidin can also be produced when sugar is added to a protein-containing raw material that does not contain saccharides or has a low saccharide content when rice or wheat is saccharified with an enzyme. As such, for example, the former can include syrup, and the latter can include a baked portion (so-called crust) attached to the outside when the bread is baked.

  By including melanoidin or a melanoidin-producing raw material, if it is heated for a short time of 1 to 2 minutes at a surface temperature of about 100 to 200 ° C. as the food surface temperature is increased by heating in a microwave oven, the Maillard reaction is promoted. As a result, the food surface is further browned and baked and cooked to generate a fragrant burnt on the food surface as when baked in an oven or the like.

  Moreover, even if the seasoning does not contain starch or edible fats and oils, it can produce a baked texture by containing a thermosetting protein and melanoidin or a melanoidin-producing raw material.

  In the present invention, in addition to the above-mentioned seasoning for microwave cooking, depending on taste, spices such as hot pepper, wasabi, ginger, yam, chili, thyme, rosemary, clove, coriander, fennel, etc. are added. It may be used.

  And the seasoning for microwave oven heating cooking manufactured as mentioned above is apply | coated around the foodstuff. Therefore, it is desirable that the seasoning is in a paste form. Therefore, the seasoning for cooking by heating in the microwave oven of the present invention is obtained by adding the edible granular material to the components (raw materials) such as the thermosetting protein, starch and edible oil and fat constituting the seasoning and using a spatula or the like. Mix by using a mixer or other machine to make a paste.

  Moreover, the microwave oven cooked food of this invention packages the seasoning for microwave oven cooking of this invention, and a foodstuff together with the heat resistant container.

  The ingredients here are preferably raw ingredients such as uncooked fish (raw fishery products) and meat, such as salmon, salmon, sword fish, salmon, buri, kanpachi, hamachi, melo, salmon, silver, salmon, salmon, Fish species such as salmon, hockey, anago, eel, sardine, bonito, kimchi, kimedai, salmon, silver, tilapia, herring, tuna, managatsuo, diaper, and other beef, beef, pork, chicken and other animal meat Can be mentioned.

  This food is particularly good for seafood such as raw fish. As a result, if it is baked and cooked in advance, moisture and oil will flow out and become hard, and even if it is a seafood that is easy to stick to the container and not easily peeled off, it is cooked from the raw state by heating with a microwave oven. be able to. Moreover, regardless of the amount of water or the amount of oil contained in the foodstuff, the taste can be increased by applying a burnt texture to the surface.

  Further, in the present invention, since the food is heated / cooked using the microwave oven, the unheated food is mainly intended. However, if the food is heated / cooked using the microwave oven, the cooked or semi-heated food is used. This does not prevent the use of heated ingredients. Therefore, the foodstuff in the present invention includes an unheated product, a heated product, or a semi-heated product without distinction.

  Examples of heat-resistant containers include bamboo skins, bamboo leaves, magnolia leaves, bamboo leaves, bamboo leaves, cherry leaves, coconut leaves, banana leaves, corn peels, tree leaves, hemp, cotton, textiles It is good to use the vegetable thin sheet material which consists of, sheet-like pulp products, such as paper or a nonwoven fabric, and vegetable trays (plant processing tray, wood processing tray). By using such a vegetable thin sheet material and sheet-like pulp product vegetable tray, even if it becomes high temperature by heating with a microwave oven, harmful substances are generated or melted out because it is a natural material Without being edible, it can be made safe. In addition, since the cooked food in the microwave oven according to the present invention has a surface temperature of about 100 to 200 ° C. due to heating in the microwave oven, harmful substances are generated or melted at a temperature of 200 ° C. or higher. A sheet material or tray made of synthetic resin can be used as long as it has a high heat resistance and does not come out.

And the seasoning for microwave cooking of the said this invention is apply | coated to the circumference | surroundings of this foodstuff, and it packs so that a clearance gap may not arise in a grilling production | generation location after that with a heat resistant container.
As a result, the space for producing the grilled portion of the food is reduced and the space becomes narrow, the dispersion of heat energy in this space is suppressed, the temperature rises in a short time, and the food surface has a high temperature range of 100 ° C. or higher. It is possible to maintain and impart a burnt texture or a baked texture to the unheated food. Therefore, even if it is heating for a short time with a microwave oven, it is possible to bring out a baked texture on the surface of the food material.

Moreover, it is desirable that the heat-resistant container is provided with an absorption layer capable of absorbing moisture or oil at least in a predetermined region on the mounting surface side of the unheated food material. Examples of the absorbent layer include bamboo skin, bamboo leaf, magnolia leaf, bamboo leaf, bamboo leaf, cherry leaf, moss leaf, banana leaf, corn skin, dried plant skin leaves, tree, hemp, cotton , Woven fabric, paper (pulp product), and non-woven sheet material. In particular, it is desirable to use a sheet-like non-woven fabric. As described above, the same material as the heat-resistant container may be used for the absorption layer. Therefore, in the present invention, the container and the absorbent layer may be made of different materials, and the absorbent body may be combined (laid) on the inner surface of the container, or the container and the absorbent layer may be combined. (In other words, the container may be formed of a material that can be used as an absorption layer and can absorb moisture or oil).
This absorption layer absorbs moisture and oil oozed from the food material. Therefore, it is possible to more effectively prevent the surface of the food material from being moistened by the moisture or oil that exudes from the food material, or the raw material from becoming odorous.

  And the microwave oven cooking food manufactured as mentioned above is simply cooked so that it can be eaten immediately only by heating for a predetermined time using a microwave oven.

  Moreover, in this invention, it is good to accommodate further the foodstuffs wrapped with the said heat resistant container in the sealed packaging body with a pressure-reduction mechanism. As a result, the food is sealed in the package, and the temperature rises faster due to heating by the microwave oven. On the other hand, even if the air in the package is heated and expands, the predetermined portion (decompression mechanism) of the package is ruptured, thereby preventing the food from being heated and ruptured more than necessary. .

  Furthermore, the microwave-cooked food of the present invention described above has no problem even if it is frozen after seasoning, and can be cooked in a microwave oven in a frozen state.

First, the first example contains 70% by weight of soybean oil as oil, 21% by weight of soy sauce, 2% by weight of wheat flour as grain flour, and 7% by weight of metal salt powder made of calcium carbonate as edible granular material. A paste-like first microwave cooking seasoning was prepared.
Next, the prepared seasoning for microwave cooking is applied around the salmon fillet, which is a raw fish, and the paste-like seasoning is applied on the thin plant material having a size of 18 cm × 20 cm. The first microwave oven cooked food was obtained by wrapping the cut pieces on top.

  And this 1st microwave oven cooking food was heat-processed for 2 minutes and 30 seconds with the 500-watt microwave oven. As a result, the cooked food in the microwave oven was cooked in a uniform and satisfactory state, and the sheet material could be peeled off without sticking to the fillet. Evaporated moisture from the food is properly evacuated, and the surface of the fillet is browned and cooked as if it were baked in an oven without leaving the surface moist as if the food was steamed. I was able to. Moreover, even the skin part was uniformly browned and baked fragrantly.

The second embodiment includes soybean oil and rapeseed oil 65% by mass, soy sauce 30.5% by mass, wheat flour 1.5% by mass, and powdered eggshell 3% by mass as edible granules. A paste-like second microwave oven cooking seasoning was prepared.
Next, the prepared second seasoning for microwave oven cooking was applied around the raw sword fish, and the sword fish with a paste-like seasoning applied on a thin vegetable sheet having a size of 18 cm x 35 cm. It was set as the 2nd microwave oven cooking food by wrapping.

  And this 2nd microwave oven cooking food was heat-processed for 3 minutes with the 500-watt microwave oven. As a result, the cooked food in the microwave oven was cooked in a uniform and satisfactory state, and the sheet material could be peeled off without sticking to the sword fish. Evaporated moisture from the ingredients is properly evacuated, and the surface of the sword fish turns brown and is cooked as if it were baked in an oven without leaving the surface moist as if the ingredients were steamed. Baked fragrantly.

The third embodiment is a paste-like third microwave oven heating containing 63% by weight of salad oil as oil, 26% by weight of soy sauce, 1% by weight of wheat flour as cereal flour, and 10% by weight of sesame seeds as edible granules. A seasoning for cooking was prepared.
Next, the prepared third seasoning for microwave cooking is applied to the surrounding area of the raw fish, and the paste-like seasoning is applied on the thin vegetable sheet having a size of 25 cm × 25 cm. A third microwave oven cooked food was prepared by wrapping and wrapping the dried kojimi-rin.

  And this 3rd microwave oven cooking food was heat-processed for 2 minutes and 30 seconds in the 500 watt microwave oven. As a result, the microwave-cooked food was not only cooked to a satisfactory level, but also the sheet material could be peeled cleanly without sticking to the kojiri. In addition, the evaporated water from the food is properly evacuated, so that the surface does not feel damp as if the food was steamed, and the surface of the koji rinburi is browned and cooked as if it were baked in an oven. Can be done and baked fragrantly.

The fourth embodiment is a paste-like composition containing 67% by mass of corn oil as oil, 29.2% by mass of soy sauce, 1.8% by mass of wheat flour as cereal flour, and 2% by mass of calcium lactate as edible granular material. The 4th microwave oven seasoning for cooking was prepared.
Next, the prepared 4th microwave cooking seasoning is applied around the persimmon, which is a raw fish, and the nonwoven fabric is an absorbent layer laid on a thin vegetable sheet having a size of 25 cm × 25 cm. A fourth microwave oven cooked food was prepared by wrapping the cake with the paste-like seasoning on top of it.

  And this 4th microwave oven cooking food was heat-processed for 3 minutes and 30 seconds with the 500 watt microwave oven. As a result, the microwave-cooked food was not only cooked in a uniform and satisfactory state, but also the sheet material could be removed cleanly without sticking to the bag. Evaporated moisture from the food is properly evacuated, and the surface of the straw is browned and baked in an oven without cooking as if the food was steamed. Baked fragrantly. In addition, the presence of an absorbent layer made of non-woven fabric has been able to more effectively prevent the surface of the food material from becoming damp due to moisture and oil that exudes from the food material, and cooking without causing the food material to become odorous. We were able to.

The fifth example is 75% by weight of cottonseed oil as oil, 16% by weight of lemon juice, 2% by weight of wheat flour as grain flour, 5% by weight of coffee powder as melanoidin-containing food, and 2% by weight of salt as edible granular material, A paste-like fifth microwave cooking seasoning for cooking was prepared.
Next, the prepared fifth microwave oven cooking seasoning is applied around the raw fish fillet, and the paste-like seasoning is applied on the plant thin sheet material having a size of 19 cm × 25 cm. A fifth microwave oven cooked food was prepared by wrapping the cut fillet.

  And this 5th microwave oven cooking food was heat-processed for 2 minutes with the 500 watt microwave oven. As a result, the cooked food in the microwave oven was cooked in a uniform and satisfactory state, and the sheet material could be peeled off without sticking to the fillet. Evaporated moisture from the food is properly evacuated, and the surface of the fillet is browned and cooked as if it were baked in an oven without leaving the surface moist as if the food was steamed. I was able to. Moreover, even the skin part was uniformly browned and baked fragrantly.

The sixth embodiment is a paste-form containing 54% by weight of shortening as oil, 10% by weight of coffee powder, 30% by weight of white fish salmon surimi as a thermosetting protein source, and 6% by weight of sesame as edible granules. A sixth seasoning for microwave cooking was prepared.
Next, the prepared sixth microwave oven cooking seasoning is applied around the raw fish fillet, and the paste-like seasoning is applied on the thin vegetable sheet having a size of 20 cm × 20 cm. It was set as the 6th microwave oven cooking food by wrapping and putting the cut.

  And this 6th microwave oven cooking food was heat-processed for 3 minutes with the 500-watt microwave oven. As a result, the cooked food in the microwave oven was cooked in a uniform and satisfactory state, and the sheet material could be peeled off without sticking to the fillet. Evaporated moisture from the food is properly evacuated, and the surface of the fillet is browned and cooked as if it were baked in an oven without leaving the surface moist as if the food was steamed. I was able to. Moreover, even the skin part was uniformly browned and baked fragrantly.

The seventh embodiment is a paste containing 64% by mass of salad oil as oil, 27% by mass of coffee liquid, 3% by mass of wheat protein as a source of thermosetting protein, and 6% by mass of crushed pine nuts as edible granules. A seventh seasoning for cooking by heating in a microwave oven was prepared.
Next, the prepared seventh microwave oven cooking seasoning is applied around the raw fish fillet, and the paste-like seasoning is applied on the plant thin sheet material having a size of 20 cm × 20 cm. A seventh microwave oven cooked food was prepared by wrapping the cut pieces on top.

  And this 7th microwave oven cooking food was heat-processed for 3 minutes with the 500 watt microwave oven. As a result, the cooked food in the microwave oven was cooked in a uniform and satisfactory state, and the sheet material could be peeled off without sticking to the fillet. Evaporated moisture from the food is properly evacuated, and the surface of the fillet is browned and cooked as if it were baked in the oven without leaving the surface moist as if the food was steamed. I was able to. Moreover, even the skin part evenly browned and baked fragrantly.

  As described above, in each of the above-described embodiments, the case where the food material is raw fish has been described. However, the food material according to the present invention is not limited to this, and can be used for raw animal meat such as chicken, beef, and pork. Examples of these will be described below.

In the eighth example, margarine 63% by mass as oil, roasted onion 26% by mass containing melanoidin and a raw material for producing melanoidin, 1% by mass of wheat flour as cereal flour, and 10% by mass of pepper as edible granule A paste-like eighth microwave oven cooking seasoning was prepared.
Next, the prepared 8th microwave cooking seasoning was applied around the raw chicken, and the chicken with paste-like seasoning applied on the thin vegetable sheet having a size of 25cm x 25cm It was set as the 8th microwave oven cooking food by wrapping.

  And this 8th microwave oven cooking food was heat-processed for 5 minutes with the 500 watt microwave oven. As a result, the cooked food in the microwave oven was cooked in a uniformly satisfactory state, and the sheet material could also be peeled cleanly without sticking to the chicken. Evaporated moisture from the ingredients is properly evacuated, and the surface of the chicken is browned and cooked as if it were baked in the oven without leaving the surface moist as if the ingredients were steamed. I was able to. Moreover, the chicken skin evenly browned and baked fragrantly.

The ninth example is composed of 70% by mass of lard as oil, 26% by mass of soy sauce as a raw material for fermentation and ripening to produce melanoidin, 1% by mass of wheat flour as cereal flour, and calcium hydrogen phosphate as edible granules. A paste-like ninth microwave oven cooking seasoning containing 3% by mass of metal salt powder was prepared.
Next, the prepared 9th microwave cooking seasoning was applied around the raw pork, and the pasty seasoning was applied to the vegetable thin sheet material having a size of 30cm x 25cm. It was set as the 9th microwave oven cooking food by wrapping.

  And this 9th microwave oven cooking food was heat-processed for 10 minutes with the 500 watt microwave oven. As a result, the cooked food in the microwave oven was cooked in a uniformly satisfactory state, and the sheet material could also be peeled cleanly without sticking to the pork. Evaporated moisture from the food is properly evacuated, and the surface of the pork is browned and cooked as if it were baked in an oven without leaving the surface moist as if the food was steamed. Baked fragrantly.

In the tenth example, beef tallow 72% by mass as an oil component, soy sauce 24% by mass as a raw material for fermentation and ripening to produce melanoidin, 1% by mass of wheat flour as cereal flour, and 3% by mass of coral powder as an edible granule. A paste-like tenth microwave cooking seasoning was prepared.
Next, the prepared 10th microwave cooking seasoning was applied around the raw beef, and the pasty seasoned beef was applied to the vegetable thin sheet material having a size of 30 cm × 25 cm. It was set as the 10th microwave oven cooking food by wrapping.

  And this 10th microwave oven cooking food was heat-processed for 10 minutes with the 500 watt microwave oven. As a result, the cooked food in the microwave oven was cooked in a uniformly satisfactory state, and the sheet material could be peeled off without sticking to the beef. Evaporated water from the food is properly evacuated, and the surface of the beef is browned and cooked in the oven as if it were steamed without leaving the surface moist. Baked fragrantly.

Claims (17)

A seasoning that is used when cooking / cooking food using a microwave oven, and can be burnt on the surface of the food by burning in the microwave,
A seasoning for cooking by heating in a microwave oven, comprising an edible granular material that is insoluble or hardly soluble in the seasoning.   The said seasoning contains thermosetting protein, starchy substance, and edible oil and fat, The seasoning for microwave oven cooking of Claim 1 characterized by the above-mentioned.   The said seasoning further contains an organic acid, The seasoning for microwave heating cooking of Claim 2 characterized by the above-mentioned.   The said seasoning further contains melanoidin or a melanoidin production raw material, The seasoning for microwave oven cooking of Claim 2 or 3 characterized by the above-mentioned.   The seasoning for cooking by heating in a microwave oven according to claim 1, wherein the seasoning contains at least a thermosetting protein and melanoidin or a melanoidin-producing raw material.   The said seasoning contains a fermentation origin food and / or a plant origin food as an organic acid, The seasoning for microwave heating cooking of Claim 3 or 4 characterized by the above-mentioned.   The said seasoning contains 1 or 2 or more selected from the group which consists of acetic acid, a citric acid, a succinic acid, malic acid, lactic acid, a butyric acid, tartaric acid as an organic acid of Claim 3 or 4 characterized by the above-mentioned. Seasoning for microwave cooking.   The said seasoning is paste-form, The seasoning for microwave oven heating cooking of any one of Claim 1 thru | or 7 characterized by the above-mentioned.   The electron according to any one of claims 1 to 8, wherein the edible granular material is composed of one or two or more contained in powder calcium, seeds, or metal salts. Seasoning for cooking by heating range.   The seasoning for microwave heating cooking according to claim 9, wherein the powder calcium is a powder of one or more selected from the group consisting of corals, bones, eggshells, shells, and pearls. Fee.   The seeds are pepper, sesame seeds, walnuts, peanuts, almonds, cashew nuts, pistachios, hemp seeds, sesame seeds, sunflowers, pumpkins, pine nuts, watermelon, coffee beans, cacao beans, soybeans, red beans, bean, kidney beans, The seasoning for cooking by heating in a microwave oven according to claim 9, wherein one or two or more selected from the group consisting of broad beans are left or crushed.   The metal salts include calcium carbonate, calcium sulfate, calcium tartrate, calcium acetate, calcium hydrogen phosphate, calcium dihydrogen phosphate, tricalcium phosphate, calcium lactate, calcium stearate, etc., salt, sodium chloride The seasoning for microwave heating cooking according to claim 9, wherein the seasoning is one or more powders selected from the group consisting of:   A microwave-cooked food, characterized in that the microwave-cooked seasoning and foodstuff according to any one of claims 1 to 12 are packaged together in a heat-resistant container.   The microwave-cooked food according to claim 13, wherein the seasoning for microwave-cooking is applied around the unheated food.   15. The microwave oven cooked food according to claim 13 or 14, wherein the heat resistant container is a sheet material.   16. The heat-resistant container includes an absorption layer capable of absorbing moisture or oil in at least a predetermined region on the mounting surface side of the unheated food material. The microwave oven cooked food of any one of Claims 1.   The microwave-cooked food according to any one of claims 13 to 16, wherein the food is raw fish.