JP2022117041A - Microwave cooking liquid seasoning - Google Patents

Abstract

To provide a microwave cooking liquid seasoning that makes it possible to use a microwave oven to cook a delicious stir-fry or teriyaki easily in a short time.SOLUTION: The microwave cooking liquid seasoning is configured to (1) have viscosity of 100 cp or more at 25°C, (2) have water activity of 0.96 or less, and (3) contain common salt and saccharides. The cooking by the microwave oven is performed in a state where a main solid ingredient is introduced in a heating vessel such that the height of the liquid level of the liquid seasoning from a bottom of the heating vessel is or more than 0.5 times the height of the main solid ingredient from the bottom of the heating vessel.SELECTED DRAWING: Figure 1

Description

Patent Law Article 30, Paragraph 2 Application Applied Publisher name: Kikkoman Corporation, Publication name: 2021 Spring/Summer Product Catalog, Publication date: January 1, 2021

TECHNICAL FIELD The present invention relates to a liquid seasoning packed in a package for microwave cooking.

In recent years, with the social advancement of women and changes in consumers' lifestyles, there has been a demand for healthy meals that can be easily and deliciously prepared at home. In addition, due to the rise in temperature due to global warming, there is a seasonal factor in which cooking methods using microwave ovens are preferred over cooking methods using stoves that cause indoor temperatures to rise.

Among cooking methods that use a microwave oven, heat cooking is preferred because it allows the ingredients to be cooked in a short period of time simply by heating them in the microwave. is done in Since there is no need to use pots or pans for cooking, there is less washing to do and the kitchen does not get dirty. In addition, if unheated ingredients such as raw meat are cooked as they are in a microwave oven, the moisture and meat juices in the ingredients come out, resulting in a dry texture that lacks juiciness and makes it difficult to cook deliciously. It also does not have an appetizing appearance because it cannot impart a browned finish that looks like it was baked on a grill.

In order to solve such problems, pouched foods for microwave cooking using a container for microwave cooking called "pouch" have been developed. For example, a cooking bag has been proposed in which perishable ingredients such as vegetables and meat and seasonings and sauces are sealed in a water vapor permeable cooking pouch equipped with a zipper, frozen and stored, and cooked as it is (Patent Document 1). 1). In addition, retort-processed liquid food is filled and sealed in a pouch equipped with a zipper that can be opened and sealed and a steam release mechanism that releases steam during cooking, and is consumed in the pouch when heated in a microwave oven. A pouched liquid food has been proposed in which perishable ingredients selected by a person are put in and cooked (Patent Document 2).

In addition, by using a standing pouch equipped with a zipper that can be opened and sealed and a steam release mechanism that releases steam during cooking, the content of dashi in the liquid seasoning and the range of viscosity at room temperature can be adjusted. , a liquid seasoning in a standing pouch for microwave cooking that can provide a simmered meat dish with a sufficiently effective dashi flavor and sufficiently tender meat when heated and cooked in a microwave oven in a vertical position (patent Literature 3) and, although it is not a pouch, it is a seasoning for microwave cooking for ingredients containing vegetables, and it is a liquid with adjusted water activity and Brix value that can uniformly season ingredients and cook for a short time. A seasoning (Patent Document 4) has been proposed.

JP-A-2006-44708 JP 2009-254303 A JP 2015-130811 A Japanese Patent Application Laid-Open No. 2020-99204

Unlike simmered dishes, in which ingredients are soaked in dashi stock, stir-fried dishes are prepared by heating vegetables and meat with a small amount of oil in a frying pan, etc., while being stirred over high heat, and teriyaki, in which the sauce is entwined while frying. In order to cook delicious food, the surface of vegetables and meat must be heated fragrantly by heating at a high temperature for a short time, and the moisture and meat juices released from vegetables and meat must be trapped to make the meat plump and juicy. not. In order to make stir-fried food delicious with a frying pan or the like, it is necessary to adjust the degree of heating while constantly stirring so as not to cause scorching, which takes time and effort.
INDUSTRIAL APPLICABILITY The present invention provides a liquid seasoning for microwave cooking in a packaging container, which can be easily prepared in a short period of time at home using a microwave oven, in contrast to stir-fried dishes and teriyaki dishes that require skill and time and effort to make deliciously. to provide a fee

The present inventors have found that the liquid seasoning for microwave cooking in a package contains salt and sugars to adjust the viscosity and water activity range of the liquid seasoning, and the container for heating the main solid ingredients during cooking. After being put into the liquid seasoning, when heating and cooking in a microwave oven, the above problems can be solved when the main solid ingredient is heated in a state where it is almost immersed in the liquid seasoning, and the present invention has been completed. rice field. In addition, if a standing pouch that doubles as a heating container is used as the packaging container, after the main solid ingredients are put into the standing pouch and closed, the product can be heated and cooked in a microwave oven while being placed vertically.

The present invention relates to liquid seasonings [1] to [10] below.
[1] A liquid seasoning for cooking in a microwave oven, which (1) has a viscosity of 100 cp or more at 25°C, (2) has a water activity of 0.96 or less, and (3) salt and sugars A liquid seasoning comprising:
[2] The liquid seasoning according to [1] above, wherein the liquid seasoning has a water activity of 0.66 or more.
[3] The liquid seasoning according to [1] or [2] above, wherein the liquid seasoning contains flavored vegetables cut into desired sizes.
[4] The liquid seasoning according to any one of [1] to [3] above, which is a liquid seasoning filled and sealed in a packaging container.
[5] The liquid seasoning according to any one of the above [1] to [4], wherein the packaging container is a packaging container that can be heated in a microwave oven.
[6] The liquid seasoning according to [4] or [5] above, wherein the packaging container is a standing pouch.
[7] Heat cooking with the microwave oven is performed so that the height of the liquid level of the liquid seasoning from the bottom of the heating container is 0.5 times or more the height of the main solid ingredient from the bottom of the heating container. The liquid seasoning according to any one of the above [1] to [6], which is prepared in a state in which the main solid ingredients are put into the container.
[8] The liquid seasoning according to [7] above, wherein the main solid ingredient is livestock meat, fish meat, or vegetables.
[9] The liquid seasoning according to any one of [4] to [8] above, wherein the packaging container is the heating container.
[10] The liquid seasoning filled and enclosed in the standing pouch is in a state in which the main solid ingredient is put in and placed vertically, and the height of the liquid seasoning from the pouch bottom to the main solid ingredient is The liquid seasoning according to any one of [6] to [9] above, which is microwave-cooked at 0.5 times or more the height of the material.

In addition, the present invention relates to a microwave oven cooking method for main solid ingredients using liquid seasonings of [11] to [15] below.
[11] A method of microwave cooking of a main solid ingredient using the liquid seasoning according to any one of [1] to [4] above, comprising putting the main solid ingredient into a heating container, A method characterized by heating and cooking in a microwave oven in a state in which the height of the liquid level of the liquid seasoning from the bottom surface is 0.5 times or more the height of the upper surface of the main solid ingredient put in.
[12] The method according to [11] above, wherein the liquid seasoning is filled and enclosed in a packaging container made of a packaging material that can be heated in a microwave oven, and the packaging container is used as the heating container.
[13] The method according to [11] or [12] above, wherein the main solid ingredients are meat, fish or vegetables.
[14] The above-mentioned [12] or, wherein the packaging container is a standing pouch with a zipper that has a steam release function for discharging steam during cooking, and the main solid ingredients are put in and cooked in a vertical position. The method according to [13].
[15] The method according to any one of [11] to [14] above, wherein the cooked product has a stir-fried or teriyaki flavor of the main solid ingredient.

According to the liquid seasoning for microwave cooking of the present invention and the method of heating and cooking a main solid ingredient using the liquid seasoning in a microwave oven, a meat dish grilled in a frying pan or the like can be easily prepared in a short time using a microwave oven. A stir-fried dish can be made that has a similar flavor, texture, and appearance to the product.
By lowering the water activity of the liquid seasoning, the rate at which the microwaves in the microwave are absorbed by the free water of the liquid seasoning is reduced, and in the case of meat dishes, the absorption of water molecules in the meat is increased, which is more efficient. can heat the inside of the meat to a minimum. In addition, since the liquid seasoning itself is easily heated, the meat can be heated from the outside as in frying. Also, by giving a certain viscosity to the liquid seasoning containing salt and sugar and heating the meat in a state where it is almost immersed in the liquid surface, the liquid seasoning is entwined with the meat during heating, confining the meat juice. It can be cooked plump and juicy, and the appearance is fragrant and the finish is glossy. The same is true for fish and vegetable dishes.

In addition, if a zippered pouch that can be used as a packaging container for filling and enclosing a liquid seasoning and has a steam release function for discharging steam during cooking is used, the main solid ingredients can be put in and the zipper can be closed. Since it can be cooked in a microwave oven as it is, there is no need to transfer the liquid seasoning to another heating container, which makes it easier and reduces the amount of washing.
In particular, when a standing pouch is used as a pouch and the ingredients are put in and cooked in a vertical position, the ingredients that are heated while being almost immersed in the liquid seasoning move efficiently in the liquid seasoning. In addition, the steam in the pouch efficiently heats the upper surface of the liquid seasoning, making the ingredients juicier.

In addition, if the flavored vegetables cut into desired sizes are included in the liquid seasoning, unexpectedly, compared to the case where the flavored vegetables are added at the same time as the main solid ingredients during cooking, the amount of meat is increased. In addition to suppressing the fishy smell of fish and fish, it is excellent in taste familiarity, and the flavor of flavored vegetables blends into the whole, making it possible to obtain a more delicious stir-fried dish.

BRIEF DESCRIPTION OF THE DRAWINGS The schematic diagram of the liquid seasoning contained in the standing pouch which is one aspect|mode of this invention. It shows the liquid surface of the liquid seasoning in a vertical position, and has a steam release function that releases steam during cooking and an opening with a zipper that can be opened and closed freely. (a) is a schematic front view, and (b) is a schematic perspective view showing an opening for loading ingredients.

The liquid seasoning in a packaging container for microwave cooking according to the present invention and a method for cooking a main solid ingredient using the liquid seasoning will be described.

The liquid seasoning in a packaging container for microwave heating cooking of the present invention is used for stir-fried dishes in which vegetables and meat are stirred with a small amount of oil in a frying pan or the like while being stirred over high heat, It is a packaged liquid seasoning that can be easily and deliciously prepared in a short time using a microwave oven, and the present invention is a microwave oven cooking method for main solid ingredients using the liquid seasoning.

The liquid seasoning of the present invention can be cooked with a fragrant flavor by heating and cooking in a state where the main solid ingredients, such as livestock meat, fish meat, or vegetables, are almost immersed. You get food. It is suitable for stir-fried dishes and teriyaki dishes, but since the liquid seasoning itself does not have to be oily, it is possible to reduce the calorie content of the liquid seasoning.

The liquid seasoning of the present invention is suitable for stir-fried dishes and teriyaki dishes, and the main solid ingredients are not particularly limited as long as they are ingredients for those dishes. Livestock meats include, for example, chicken, pork, beef, mutton, duck, and other meats, and fish meats include, for example, salmon, sea bream, tuna, bonito, cod, sea bass, sardines, mackerel, horse mackerel, and saury. etc., including seafood such as shrimp, crab, squid, octopus, and shellfish. Examples of vegetables include leafy vegetables, flower vegetables, root vegetables, fruit vegetables, and mushrooms. , sweet potato, tomato, shiitake mushroom, king oyster mushroom, maitake mushroom, shimeji mushroom, and enoki mushroom.

The size and shape of the main solid ingredients are arbitrary, but the size and shape that are easy to put into the heating container, easy to eat, and uniform in microwave heating are preferable. It is used by cutting it into shapes, rods, circles, etc. The ingredients may be untreated, but they may also be pre-treated by pre-boiling, removing harshness, and oiling, depending on the seasoning such as salt and pepper, and depending on the type of ingredients.

In addition, if flavored vegetables cut into a desired size in advance are included in the liquid seasoning, the fishy smell of meat or fish can be reduced more than when the flavored vegetables are added at the same time as the main solid ingredients during cooking. Not only is it suppressed, but the flavor of the potherbs blends into the whole, making the dish even more delicious. In addition, by entwining the flavored vegetables with the ingredients, the flavor of the heat-cooked product is sharpened, and the aftertaste of the flavor tends to remain even after chewing, increasing the persistence of the taste.
In the case of the seasoning liquid containing flavored vegetables, a step of frying flavored vegetables can be taken at the time of production. As a result, the flavor of the flavored vegetables spreads throughout the seasoning, and the flavor soaking and familiarity with the flavor can be further improved.

The liquid seasoning of the present invention contains salt and sugars.
As salt in the present invention, in addition to salt, brewed seasonings such as soy sauce and miso containing salt can be used, and umami components such as amino acids contained in the brewed seasonings can make cooking more delicious. Examples of soy sauce include dark soy sauce, light soy sauce, tamari soy sauce, and white soy sauce, and examples of miso include red miso, white miso, barley miso, rice miso, Sendai miso, and Hatcho miso.
It is desirable that the salt concentration of the liquid seasoning is relatively high in order to increase the electrical conductivity of the liquid seasoning and improve the heatability so that the taste is better and the cooking can be done in a short time. It is 1 to 15% by weight, preferably 3 to 12% by weight, more preferably 4 to 12% by weight, particularly preferably 5 to 12% by weight. In addition, since salt also plays a role in lowering the water activity for purposes other than the purpose of seasoning, the content is adjusted so as to be within the water activity range of the liquid seasoning of the present invention. Incidentally, the salt concentration refers to the concentration of sodium chloride or the salt-equivalent concentration converted thereto, and can be measured by a known method such as the potentiometric titration method or the Mohr method.

In addition, the nitrogen content of brewed seasonings such as soy sauce produces Maillard substances through heat reaction with sugars, and contributes to flavors such as aroma and appearance such as luster. For this reason, it is desirable to contain a certain amount in order to make the effects of the present invention more suitable. For example, the total nitrogen content in the seasoning is 0.3% by weight or more, preferably 0.5% by weight or more, and more preferably 0.8% by weight or more. The total nitrogen content of the seasoning can be calculated from, for example, the blending amount of soy sauce, but it can also be measured directly from the seasoning by the Kjeldahl method or the combustion method.

Sugars used in the present invention include sugars used in cooking other than sugar, such as granulated sugar, glucose, fructose, invert sugar, fructose-glucose liquid sugar, starch syrup, dextrin, reduced maltose, and sugar alcohols. Since sugars play a role of lowering the water activity other than the purpose of taste, from the viewpoint of adjusting the water activity of the liquid seasoning of the present invention, it is 3% by weight or more, preferably 4% by weight in the liquid seasoning. Above, more preferably 5% by weight or more should be contained.
Sugars are necessary because the aroma of dishes prepared using the liquid seasoning of the present invention is thought to be related to Maillard produced by the reaction of sugars and amino acids upon heating and caramelization of sugars.

The viscosity of the liquid seasoning of the present invention is 100 cp or more at 25°C, preferably 100 to 9000 cp, more preferably 300 to 6000, and even more preferably 500 to 4500 cp at 25°C. The viscosity is measured with a Brookfield viscometer (rotor Nos. 1 to 4) under the conditions of adjusting the temperature to 25° C. and rotating at 60 rpm for 60 seconds. If the viscosity is less than 100 cp, the liquid seasoning does not stay on the surface of the ingredients, so the same flavor, texture and appearance as meat dishes baked in a frying pan or the like, which are the effects of the present invention, cannot be obtained. On the other hand, if the viscosity is 10,000 cp or more, the flavoring liquid and ingredients will not be evenly entangled with each other, resulting in poor texture and luster.
When the liquid seasoning contains cut flavored vegetables, the viscosity is measured after removing the flavored vegetables.

As a thickening agent for imparting viscosity to liquid seasonings, starches and modified starches generally used in teriyaki dishes can be used. gelatinized starch, moist heat starch, crosslinked starch, oxidized starch, etherified starch, and esterified starch. Moreover, thickening polysaccharides can be used as thickening agents, and examples thereof include guar gum, xanthan gum, carrageenan, locust bean gum, gellan gum, gum arabic, tamarind seed gum, and gellan gum. Since the thickener plays a role of lowering the water activity in addition to the purpose of adjusting the viscosity, the content thereof is adjusted so that the viscosity and water activity of the liquid seasoning of the present invention are within the range.
In the production of the seasoning of the present invention, mechanical stirring may be performed during processing, sterilization at a high temperature may be performed for the purpose of improving storage stability, and the pH may be lowered as much as possible. Therefore, the type of thickener used in the present invention is not limited, but from the viewpoint of obtaining stable viscosity even under such physical stirring, heating at high temperature, and low pH conditions, crosslinked starch, etherified crosslinked starch, Esterified cross-linked starch and xanthan gum are preferably used.

The water activity of the liquid seasoning of the present invention is 0.96 or less, preferably 0.66 to 0.96, more preferably 0.68 to 0.95, still more preferably 0.75 to 0.91. . If the water activity exceeds 0.96, the microwaves in the microwave oven will be absorbed by the free water in the liquid seasoning, and the meat itself cannot be heated efficiently, resulting in the smell of meat, aroma and shine. is not enough, and the familiarity with the taste deteriorates.
On the other hand, when the water activity of the liquid seasoning is 0.96 or less, the rate of absorption of microwaves in the microwave in the free water of the liquid seasoning decreases. Since the absorption into molecules increases and the meat can be heated efficiently, as a result, the meat juice can be confined and cooked plumply and juicy, resulting in a glossy finish. Also, when the water activity is 0.65 or less, a partly bitter burning occurs.

The water activity (Aw) of a liquid seasoning means the water vapor pressure (energy state of water) of the surface moisture of the seasoning. It is a value divided by (po) and is calculated by the formula Aw=p/po.
Water activity generally depends on the percentage of free water contained in the sample. Free water is defined as water that is not bound or interacted with by other components, and pure water has a water activity value of 1.00 (100% equilibrium relative humidity).
On the other hand, when components other than water (salt, sugar, carbohydrates, etc.) are mixed, the ratio of bound water bound by interactions with these components and water adsorbed on the surface (adsorbed water) increases, so water Activity value decreases. Thus, the water activity can be adjusted to a desired value by adjusting the balance between the content of sugars and the amount of added water. In addition, when the liquid seasoning contains cut flavored vegetables, the liquid seasoning containing the flavored vegetables is used to measure the water activity.

The liquid seasoning of the present invention may contain no oil or fat, but may contain oil for flavoring or the like. Oils and fats are mainly liquid edible oils and fats such as sesame oil, olive oil, peanut oil, perilla oil, soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, rice oil, cottonseed oil, palm oil, and coconut oil. be done.
In addition, vinegar, citrus fruits, seasonings, flavorings, spices, alcoholic beverages, dietary fiber, alcohol, additives, and the like can be blended as appropriate. Citrus fruits include yuzu, lemon, sudari, kabosu, mandarin orange, etc. Seasonings include ketchup, mayonnaise, sauce, sauce, mirin, sodium glutamate, sodium inosinate, and the like. The content is adjusted so as to fall within the water activity range of the present invention.

As the packaging container for filling and enclosing the liquid seasoning of the present invention, any container can be used as long as it is a container for liquid seasoning that can be heat sterilized or retorted.
In addition, if a packaging container made of a packaging material that can be heated in a microwave oven is used as the packaging container of the present invention, it can be used not only as a packaging container but also as a heating container, and the liquid seasoning can be removed from the packaging container during cooking. There is no need to transfer the ingredients to a heating container, and the main solid ingredients can be put into the container and cooked as they are. If the packaging container also serves as a heating container, there is a resealing function for resealing the container after opening the container and adding ingredients before microwave cooking, or removing steam from the container during microwave cooking. It is preferable to provide a steam release mechanism that discharges to.

As such a container, a molded container made of a heat-resistant resin that can be cooked by heating in a microwave oven, or a laminated plastic film consisting of three layers of a heat-resistant thermoplastic resin film, a peeling layer, and a sealant film. Standing pouches with gussets and gusseted bags with gussets on the bottom and sides can be mentioned.
As a pouch having a gusset, a standing pouch having a gusset on the bottom surface shown in FIG. 1 will be described as an example.

A standing pouch is a flat pouch made by folding and overlapping plastic films so that a gusset is formed on the bottom, and heat-sealing both side edges and top edge to form side edge seals and top edge seals. . A zipper part is provided in parallel under the upper edge seal part, and openings for inserting ingredients and taking out food are formed by tearing in the side edge seal part between the zipper part and the upper edge seal part. A notch is formed for
In addition, a steam passage part is provided on the surface of the pouch below the zipper part as a steam release mechanism for preventing the pouch from expanding and bursting during microwave cooking. The vapor venting mechanism of the pouch may be one that adjusts the fitting of the zipper part so that the zipper part when sealed is partially opened by the pressure generated when the container expands during microwave cooking.
The vertical and horizontal lengths of the standing pouch are not particularly limited. ) is preferably 0.5 to 2.0, more preferably 0.6 to 1.6, still more preferably 0.8 to 1.2.

In the liquid seasoning for microwave heating cooking of the present invention, the height of the liquid level of the liquid seasoning from the bottom surface of the heating container in a state where the main solid ingredients are put in the heating container is An example will be described in which the food is cooked at a height of at least 0.5 times the height of the main solid ingredients and the heating container is a standing pouch.
Before cooking, the main solid ingredient is put into the standing pouch and left standing vertically, and the liquid level of the liquid seasoning relative to the bottom of the pouch (referred to as T1) is measured from the bottom of the pouch. It is cooked at 0.5 times or more the height of the highest point of the main solid ingredient (referred to as T2). By doing so, the main solid ingredient is heated in a state where it is almost immersed in the liquid seasoning having a specific viscosity, and the liquid seasoning is entwined with the ingredients during heating, confining the juice in the ingredients and making it plump and juicy. Since it can be cooked, the appearance is fragrant and the finish is glossy.
The ratio of the height of the liquid seasoning during cooking to the height of the highest point of the main solid ingredients (T1/T2 ratio) is preferably 0.5 to 1.4 times. If it is less than 0.5 times, the aroma and texture of the cooked ingredients will be poor, and if it exceeds 1.4 times, the amount of liquid seasoning will be relatively excessive, resulting in poor heating efficiency. become worse.

In the case of a standing pouch, if the ingredients are placed vertically and cooked, the ingredients can be easily immersed in even a small amount of the liquid seasoning liquid, and the meat can be heated while being immersed in the seasoning liquid. Furthermore, the ingredients are efficiently heated while moving in the seasoning, the seasoning liquid can also convect in the container, and the steam in the pouch efficiently heats the top surface of the seasoning liquid, resulting in heating efficiency. becomes very good. Therefore, there is an advantage that the ingredients can be finished more juicy.

Even in the case of a heating container other than a standing pouch, the height of the liquid seasoning from the bottom of the container should be equal to the height of the main solid ingredients from the bottom of the container when the container is placed in a position for cooking in a microwave oven. When cooking at 0.5 times or more, the liquid seasoning entangles the ingredients during cooking, trapping the juice of the ingredients and cooking plump and juicy, and the appearance is fragrant and glossy.
Moreover, it is preferable that the amount of the liquid seasoning to be filled in the container is not so large from the viewpoint of heating efficiency. For example, in the case of a standing pouch, the liquid seasoning may be filled into the pouch in an amount that is 5-50% of the maximum sealed volume of the pouch.

The liquid seasoning in the packaging container of the present invention is heat sterilized at 80° C. or more and less than 100° C. for 1 minute to 60 minutes by a normal heat sterilization method. In the case of retort sterilization for long-term storage, the containers are arranged in a retort tank, and the temperature of the retort tank is raised to about 120°C by steam or hot water so that the desired sterilization effect can be obtained. Sterilize for a certain period of time. Retort sterilization generally refers to sterilization by a method that has a central temperature of 121° C. for 4 minutes (F value 4) or more, or a method that has an effect equal to or greater than this.

Further, in the liquid seasoning for microwave heating cooking of the present invention, the height of the liquid level of the liquid seasoning from the bottom of the container is the height of the main solid ingredient from the bottom of the container in a state where the main solid ingredients are put into the container for heating. Since the ingredients are cooked at 0.5 times or more the height of the ingredients, the amount of ingredients added, the size of the ingredients, the method of putting them into the heating container, the posture during cooking with microwave oven, It is desirable to have an explanatory display such as the wattage and time required for microwave heating and how to open the container after microwave heating. Such descriptive indications may be printed on the surface of the packaging container, may be printed on the exterior material such as the packaging box of the liquid seasoning contained in the packaging container, or may be printed on a piece of paper separate from the packaging container. , may be attached to a liquid seasoning in a container.

Next, a method for cooking a main solid ingredient with a microwave oven using the liquid seasoning of the present invention will be described.
First, if the packaging container is not a heating container, arrange the main solid ingredients on a heating container that can be microwaved for cooking, such as a Tupperware or a heat-resistant plate, and add the liquid seasoning from the packaging container and soak it. Let the flavors blend for a while. Here, in a state where it is left still in a position for heating and cooking in a microwave oven, the height of the liquid level of the liquid seasoning from the bottom of the heating container is 0.5 times the height of the main solid ingredient from the bottom of the heating container. After adjusting to the above, if necessary, cover with plastic wrap or a lid and heat and cook in the microwave.
In the case where the packaging container also serves as a heating container, taking a liquid seasoning in a standing pouch as an example, cut off the upper seal part starting from the cutout of the standing pouch, widen the opening, and prepare a pre-determined size. The main solid ingredient that has been cut into 2 is put into the liquid seasoning in the pouch through the opening. Here, the height of the liquid surface of the liquid seasoning from the bottom of the pouch is 0.5 times the height of the main solid ingredients from the bottom of the pouch in a posture for cooking in a microwave oven, for example, in a vertical position. Either the size and amount of the main solid ingredients are adjusted in advance, or the main solid ingredients are put into the pouch before adjustment. After that, with the zipper part closed, the ingredients and the liquid seasoning are thoroughly rubbed in, and then placed vertically and cooked in a microwave oven.

Heat cooking in a microwave oven is performed under conditions that can impart a necessary and sufficient amount of heat to the liquid seasoning and ingredients, and as a result, the desired flavor, texture, and appearance are heated from the ingredients put into the heating container. can be pulled out by Since the ingredients are seasoned with the liquid seasoning, at least the heating conditions for boiling the liquid seasoning are required, and the appropriate heating conditions differ depending on the ingredients. For example, the total 100 g of the liquid seasoning and ingredients is heated at an output of 600 W for 2 minutes or more. Equivalent to 600 W×2 minutes here refers to microwave oven heating under the same conditions or more for the product of the output wattage and time for 4 minutes if the output is 300 W and 3 minutes if the output is 400 W.
By steaming for a few minutes after cooking in a microwave oven, the remaining heat will make the taste even better.

Hereinafter, the present invention will be specifically described based on test examples as working examples, but the present invention is not limited by the following test examples.
Moreover, all "%" in the test examples mean "% by mass".

In each test example as an example, preparation of the seasoning liquid and microwave cooking were according to the following basic method, unless otherwise specified.
[Preparation of seasoning liquid: basic method]
1. Preparation of raw materials Each raw material shown in each table (% by mass based on the total mass of the seasoning) and water are mixed, and the mixture is uniformly mixed by heating and holding while stirring until the temperature reaches 85°C.
2. Filling 70 g of each seasoning is placed in a standing pouch with a zipper that has a microwaveable steam release mechanism and is then sealed to seal.
3. Heat treatment Put the pouch containing the seasoning in a retort pot and heat it at 100 ° C for 10 minutes. fee).

[Microwave cooking: basic method]
1. Meat preparation Prepare a piece of chicken thigh (300g) and cut the meat into quarters vertically and horizontally for pretreatment.
2. Meat rubbing Open the upper opening of each test seasoning pouch, add the cut chicken thigh meat, and close the zipper with a zipper to seal it. For 30 seconds, squeeze the outside of the pouch with both hands and knead the meat to coat the meat with the seasoning liquid.
3. Microwave Cooking The test seasoning containing the meat was vertically placed in a self-supporting state so that the chuck part of the pouch was on the top, and placed in the center of the flat table in the microwave oven. Microwave heating is performed at 600 W for 8 minutes, and then steamed for 2 minutes to prepare a cooked product. Each sensory evaluation is performed on the obtained cooked product.

test 1

[Preliminary test for setting evaluation criteria for each sensory evaluation item] (test seasonings 1 to 5)
<Cooking method>
Test seasoning 1: The following cooking was performed without using any seasoning.
300 g of chicken meat divided into four parts was placed on a plate (20 cm in diameter and 6 cm in depth), covered with plastic wrap, and microwaved (600 W for 8 minutes, steamed for 2 minutes) to obtain a cooked product.
Test seasoning 2: 300 g of chicken divided into 4 parts was placed skin side down, baked in a frying pan (diameter 26.5 cm) over medium heat for 3 minutes, turned over, covered with a lid, and steamed for 5 minutes. After that, the lid was removed, 20 g of seasoning (5 g of sugar, 15 g of soy sauce) was added, and the mixture was boiled down over low heat for 30 seconds to obtain a cooked product.
Test seasonings 3 to 5: According to the basic method. Test seasoning 3 corresponds to Test Example 1e of Patent Document 3.

<Evaluation method>
In each test in the examples, the evaluation panel, summary of evaluation items, definition of evaluation items, and evaluation criteria were performed according to the method of Test 1 below. In Tests 3 to 9, Test 16, and Test 17, only the evaluation criteria of Test 2 were used. In Tests 10 to 15, only the evaluation criteria were qualitative evaluations of texture, flavor, and appearance.
In addition, the same measurement apparatus as used in Test 1 was used.

<Evaluation panel>
Evaluation training for each evaluation item was performed using an analytical sensory evaluation panel (three persons from A to C, training period of 9 to 11 years) excellent in meat evaluation. Concretely, the characteristics of the evaluation items were discussed among the panels and adjusted so that each panelist had a common understanding. In order to ensure the validity of the sensory test, the panel was subjected to evaluation training using several evaluation samples, and the reproducibility of evaluation by each panelist was confirmed. After conducting these evaluation trainings, evaluation samples of each test seasoning liquid were evaluated using the panel.

<Overview of evaluation items>
Evaluation items are the following eight items.
・Flavor evaluation items: 4 items: “aroma”, “chicken smell”, “taste familiar”, “burnt” ・Texture evaluation items: “meat juiciness”, “meat tenderness”, “meat elasticity” 4 items of "burnt" Appearance evaluation item: 1 item of "teriyaki" Transfer the cooked product immediately after heating to a white plate (22.5 cm in diameter and 0 to 1.5 cm in depth) and present it to the panel. Appearance was evaluated.
Next, the cooked product was cut into bite-sized pieces (about 20 g) with cooking scissors to prepare evaluation samples. This evaluation sample was presented to a panel, and the flavor felt when eaten (fragrance that spreads from the mouth to the nose when eaten) and texture were evaluated.

<Definition of evaluation items>
・ “Fragrance”: A fragrant flavor that you feel when you bake meat with a seasoning liquid in a frying pan. (Combined flavor of seasoning aroma and meat aroma when baked)
- "Chicken odor": An unpleasant odor combining the odor peculiar to young chickens and the animal odor peculiar to chicken. Broiler smell.
・"Juiciness of meat": The state of meat that retains its drip (gravy) even after heating, and the amount of water that seeps out of the meat when the meat is chewed is large. (Antonym of dryness)
・"Meat tenderness": The softness of the meat core, and the ability to bite through the meat when biting it.
・"Resilience of meat": The texture and texture you feel when you chew meat.
・"Brilliance": Appearance that the surface of the meat is glossy.
・"Familiar taste": The meat is evenly seasoned with the seasoning, so the seasoning liquid permeates the meat and harmonizes with the flavor of the meat.
・“Burnt”: The bitterness of burnt and burnt smell is strong, and the flavor of the cooked product is spoiled. Alternatively, the burnt mass feels like a foreign body.

<Evaluation Criteria>
・"Fragrance, juiciness of meat, tenderness of meat, elasticity of meat, shine": Evaluated according to the ranking method. The rank among the five test seasoning liquids was ranked in ascending order, with the test seasoning liquid not feeling the above sensory evaluation items ranked 1st.
- "Chicken odor": Evaluated according to the ranking method. The rank among the five test seasoning liquids was ranked in descending order, with the test seasoning liquid feeling as rank 1 for the above sensory evaluation items.
- "Familiarity with taste": The following three-grade evaluation was performed. × Poor familiarity with taste;

<Equipment for measuring liquid seasoning>
・Bx: Digital refractometer Rx-5000α (Atago)
・pH: pH meter HM-25R (Toa DKK)
・Water activity: Water activity measuring device LabMaster-awSTANDARD (Novasinas)
・Viscosity: B-type viscometer TVB-10M (Toki Sangyo Co., Ltd.)
The rotor for viscosity measurement is No. 1 to 4 were used as appropriate, the temperature was adjusted to 25° C., and the rotation speed was 60 rpm for 60 seconds. The descriptions in parentheses for viscosity in each table are (type of rotor, speed of rotation, temperature of seasoning liquid.)

Table 1 shows the contents of Test 1, and Table 2 shows the results. Test seasoning liquids 4 and 5 are examples of the present invention, and test seasoning liquids 1 to 3 are comparative examples.
With test seasoning liquid 5, almost no chicken smell was felt, and the aroma, juiciness of the meat, tenderness of the meat, elasticity of the meat, shine, and familiarity with the taste of the meat were sufficiently felt, and no scorching was observed. In addition, the test seasoning liquid 2 (frying pan cooking), which felt the aroma the most, was as good as the test seasoning 5 in terms of chicken smell and shine, but the juiciness of the meat, the softness of the meat, and the texture of the meat. Both had weak resilience. In addition, although familiarity with the taste was recognized, the effect was not as good as that of test seasoning liquid 5.
Test seasoning 3 was found to be more effective than test seasonings 1 and 2 in meat juiciness, meat tenderness, and meat elasticity. However, when compared with test seasoning 5, the effect was inferior, and the familiarity with the taste was insufficient.
As a result, test seasoning 2 (frying pan cooking) was the best in terms of aroma, and test seasoning 5 was the best in other evaluation items. Moreover, the results of test seasoning 3 showed that test seasonings 4 and 5 of the present invention had a remarkable effect compared to test seasoning 3, which had a water activity of 0.97.

test 2

[Container test] (test seasonings 6 to 8)
<Cooking method>
Test seasoning 6: Same as test seasoning 5 (positive control)
Test seasoning 7: The container was changed to a plastic container (Tupperware with a lid of 11.5 x 16 x height 6 cm). The blending of the seasoning liquid, the amount of the liquid, and other methods are the same as those of the test seasoning 6.
Test seasoning 8: The same plastic container (11.5 x 16 x height 6 cm Tupperware with a lid) as test seasoning liquid 7 was used. The liquid amount of the seasoning liquid was increased to 170 g so that the T1/T2 ratio was about the same as that of test seasoning 6.

<Evaluation Criteria>
・ “Aroma”: Fragrant flavor felt when grilling meat with seasoning liquid in a frying pan 5: Strong feeling (degree of grilling meat in a frying pan) (test seasoning 2)
4: Feel (test seasoning 5)
3: Slightly felt (test seasoning 4)
2: Almost not felt (test seasoning 3)
1: Not felt (test seasoning 1)
・ “Chicken odor”: An unpleasant odor that combines the odor peculiar to young chickens and the animal odor peculiar to chicken 5: Not felt at all 4: Not felt (test seasonings 2 and 5)
3: Feel faintly (test seasoning 4)
2: Feel (test seasoning 3)
1: Strongly felt (test seasoning 1)
・ “Meat juiciness”: The state of meat that retains the drip even after heating, and the amount of moisture that seeps out from the meat when chewing the meat is large. )
4: Feel (test seasoning 4)
3: Slightly felt (test seasoning 3)
2: almost not felt (test seasoning 2)
1: Not felt (the meat has less moisture and is dry) (test seasoning 1)
・"Meat softness": The softness of the meat core, and the ability to bite off the meat when biting it 5: Strong feeling (test seasoning 5)
4: Feel (test seasoning 4)
3: Slightly felt (test seasoning 3)
2: almost not felt (test seasoning 2)
1: Not felt (feel muscle fibers, difficult to bite off) (test seasoning 1)

・ “Elasticity of meat”: The feeling of chewing and muscle feeling when chewing meat 5: Strong feeling (test seasoning 5)
4: Feel (test seasoning 4)
3: Slightly felt (test seasoning 3)
2: almost not felt (test seasoning 2)
1: Not felt (test seasoning 1)
・ “Glossy”: Appearance that the surface of the meat is glossy 5: Feels strongly 4: Feels (test seasonings 2 and 5)
3: Slightly felt (test seasoning 4)
2: Almost not felt (test seasoning 3)
1: Not felt (test seasoning 1)
・ “Taste-familiar”: The meat is evenly seasoned with seasoning, so the seasoning liquid permeates the meat and is in harmony with the flavor of the meat. ◎: Taste-familiar is good (test seasoning 5).
○: Taste familiar (test seasonings 2 and 4)
×: Poor familiarity with taste (test seasoning 3)
・“Burnt”: The bitterness of burnt and burnt smell is strong, and the flavor of the cooked product is spoiled. Alternatively, the burnt mass feels like a foreign body.
None: Evaluation by flavor or texture, no burning Yes: Evaluation by flavor or texture, there is burning

<Comprehensive evaluation>
When each evaluation was ⊚ or ◯ and there was no burning, the evaluation was ◯. Otherwise, it was x.

Table 3 shows the contents of Test 2, and Table 4 shows the results. Test seasoning liquids 6 and 8 are examples of the present invention, and test seasoning liquid 7 is a comparative example.
Test seasoning liquid 7 (plastic container, no change in liquid volume) in test 2 had a low T1/T2 ratio of 0.20, and although the meat had good tenderness and gloss, it lacked aroma. Two possible factors are the T1/T2 ratio and the container. Therefore, in order to confirm in detail the influence of different containers, test seasoning 8 was tested by increasing the amount of the liquid seasoning so that the T1/T2 ratio was the same as that of test seasoning 6. As a result, test seasoning 8 had almost no chicken odor and improved shine. The juiciness and elasticity of the meat were also improved compared to test seasoning 7, but the effect was not as good as that of test seasoning 6 using a standing pouch. The reason for this is that plastic containers are inferior to standing pouches in terms of heating efficiency (convection of a sufficiently heated seasoning liquid in the container), and meat juices tend to flow out into the seasoning liquid during cooking. This is thought to have affected the juiciness and elasticity of the meat.
Thus, it was shown that it is important to adjust the T1/T2 ratio in the present invention, and that the effect is further enhanced by using a standing pouch as the container in addition to adjusting the T1/T2 ratio.

test 3

[T1/T2 ratio test (part 1)] (test seasoning 9-13)
<Cooking method>
Test seasonings 9 to 13: All seasoning liquids had the same composition. The test was conducted by changing the T1/T2 ratio depending on the liquid volume of each test seasoning.
Test seasoning 13: Heating for 8 minutes partially causes the meat core temperature to be 50 ° C. In the same manner as in , the meat was cooked so that the core temperature of the meat reached 75°C or higher.

Table 5 shows the contents of Test 3, and Table 6 shows the results. Test seasoning liquids 10 to 13 are examples of the present invention, and test seasoning liquid 9 is a comparative example.
Test Seasoning 9 (T1/T2 ratio = 0.23), which had a low T1/T2 ratio in Test 3, was poor in all evaluations except scorching. On the other hand, like test seasonings 10 to 13, by setting the T1/T2 ratio to 0.5 or more, each evaluation improved and good cooked products were obtained. It was found that heating while immersing was important. Moreover, the test seasoning 13 had a sufficient effect, but compared with the test seasonings 10 and 11, the aroma was slightly weaker. The reason for this is that test seasoning 13 has a large amount of seasoning liquid for the meat, and the microwave heating time is long, so the meat has a strong seasoning, and accordingly, the meat feels a little fragrant when grilled. It seems to be because it became difficult.
Based on the above results, it is considered that the T1/T2 ratio is preferably adjusted to 0.5 or more, more preferably 0.5 to 1.4.

test 4

[Test on viscosity] (test seasoning 14 to 19)
<Cooking method>
Test seasonings 14 to 19: The viscosity of each test seasoning liquid was adjusted and tested according to the content of modified starch in the seasoning liquid.
Viscosity was measured by changing the type of rotor used for analysis depending on the viscosity of each test seasoning. The description in parentheses of the viscosity in the table is (type of rotor, number of rotations, temperature of liquid seasoning).

Table 7 shows the contents of Test 4, and Table 8 shows the results. Test seasoning liquids 16 to 18 are examples of the present invention, and test seasoning liquids 14, 15 and 19 are comparative examples.
In Test 4, test seasoning 14 with a viscosity of 0 cp was evaluated poorly in terms of texture, flavor, and appearance. Test seasoning 19 with a viscosity higher than 10,000 cp caused burning with a bitter taste, and the entanglement between the seasoning liquid and the meat was uneven, resulting in insufficient texture and gloss of the meat.
On the other hand, it was shown that the effect of the present invention is exhibited by adjusting the viscosity of the test seasoning liquid to 100 to 9000 cp.

test 5

[Test on water activity] (test seasonings 20 to 29 and 49)
<Cooking method>
Test seasonings 20 to 29, 49: The water activity of each test seasoning liquid was adjusted and tested according to the contents of soy sauce, sugar and modified starch in the seasoning liquid.

Table 9 shows the contents of Test 5, and Table 10 shows the results. Test seasoning liquids 22 to 29 are examples of the present invention, and test seasoning liquids 20, 21, and 49 are comparative examples.
With the test seasoning liquids 20 and 21 in Test 5, if the water activity is high, it is easy to feel the smell of chicken and the familiarity with the taste is poor. Admitted. From the results of test seasonings 22-29, it was found that the water activity should be adjusted to 0.961 or less, more preferably 0.66-0.96 in the present invention.
Also, from the results of test seasonings 26 to 29, it was found that lowering the water activity further increased the aroma. This aroma is considered to be due to the aroma of Maillard produced by caramelization and the reaction of amino acids and sugars, and the aroma of roasted meat.
Microwave cooking is a cooking method that heats food by vibrating the moisture contained in food with microwaves. It is thought that the meat can be efficiently heated by increasing the absorption of water molecules possessed by .

test 6

[Tests on raw materials (sugars, soy sauce, miso, flavored vegetables)] (test seasonings 30 to 37)
When using saccharides other than sugar, when part of sugar is replaced with dietary fiber for the purpose of adjusting water activity, and when using seasonings other than salt (soy sauce, miso), the effect of the present invention tested whether there is Furthermore, the influence on the effects of the present invention was tested when flavored vegetables were added to the seasoning.
<Cooking method>
Test Seasoning 30: Same as Test Seasoning 5.
Test seasonings 31 to 33: Raw material sugar was replaced with glucose, fructose-glucose liquid sugar, and starch syrup, and each test seasoning was prepared and tested. The amounts of fructose-glucose liquid sugar and starch syrup to be added were adjusted according to the weight of saccharides contained in each raw material (equivalent to the solid content).
Test Seasoning 34: Tested by replacing part of the sugar with dietary fiber (10 g).
Test seasonings 35 and 36: Tested by substituting a portion of soy sauce with miso. The amount of miso used was adjusted to be the same as the nitrogen content (TN=0.32%) of test seasoning 30 and added.
Test Seasoning 37: Test seasoning 30 was tested by adding 20 g of green onion as a flavored vegetable.

Table 11 shows the contents of Test 6, and Table 12 shows the results. Test seasoning liquids 30-37 are examples of the invention.
The results of test seasonings 31 to 33 in test 6 show that effects can be obtained by using sugars other than sugar, and test seasoning 34 replaces some of the sugar with dietary fiber for the purpose of adjusting water activity. Also, it was found that the sugar content in the present invention is preferably 5% by weight or more.
In addition, in test seasonings 35 and 36, the effect can be obtained even if a part of soy sauce is replaced with miso. It was speculated that the salt content, etc.) had an effect. Therefore, Test 8 was conducted, and in Test seasonings 47 and 48 in Test 8, soy sauce was removed from the raw materials and the salt content in the seasoning was only salt. was found to require salt.
Furthermore, in the cooked product using the test seasoning 37 to which the flavored vegetables were added, the aroma of the green onion flavor was good, and not only did it have the effect of increasing the palatability of meat dishes, but the surface of the meat was crispy and fragrant. The finish and aroma are the same as those of the fry-pan-cooked product (test seasoning 2), and the chicken smell, shine, and familiarity with the taste are better than the test seasoning 30 with no added flavored vegetables, and are better than expected. effect was obtained.

test 7

[Test on raw material (thickener)] (test seasoning 38-43)
The effect of the present invention was tested when a thickener other than modified starch (potato-derived hydroxypropylated phosphoric acid crosslinked) was used.
<Cooking method>
Test Seasoning 38: Same as Test Seasoning 5.
Test seasonings 39 to 43: Each test seasoning was prepared and tested by replacing the raw material modified starch (potato-derived hydroxypropylated phosphoric acid crosslinked) with other modified starch or gums.

Table 13 shows the contents of Test 7, and Table 15 shows the results. Test seasoning solutions 38-43 are examples of the invention.
It was shown that the viscosity in the present invention can be adjusted using various thickening agents such as various modified starches and gums.

test 8

[Test on raw material (salt)] (test seasoning 44-48)
A test was conducted to investigate the influence of salt in the present invention.
<Cooking method>
Test seasoning 44: Same as test seasoning 20 (comparative example with water activity of 0.98).
Test Seasoning 45: Comparative control of Test Seasonings 46-48. positive control.
Test seasonings 46 to 48: The water activity was fixed at the water activity of test seasoning 45 (water activity 0.88), and the test was performed by changing the added amounts of soy sauce and salt.

Table 15 shows the contents of Test 8, and Table 16 shows the results. Test seasoning liquids 45-48 are examples of the present invention.
The effects of the present invention were also observed in test seasonings 47 and 48 in the soy sauce-free group (only salt content), confirming that salt is important for the effects of the present invention.
It is believed that salt enhances the flavor and enhances the electrical conductivity of the liquid seasoning so that cooking can be performed in a short time. Therefore, the salt concentration is preferably 3% by weight or more, or 4% by weight or more. .

test 9

[Test on T1/T2 ratio (Part 2)] (Test seasoning 50-52)
<Cooking method>
The compositions of test seasoning liquids 50 to 52 are all the same as test seasoning 5. The container was changed and the test was conducted in the range of T1/T2 ratio less than 0.5.
Test seasoning 50: The container is a standing pouch and placed vertically.
Test seasoning 51: Tupperware whose container is a plastic container.
Test seasoning 52: The container was a microwave pouch (lead petite pressure cooking bag (manufactured by Lion Corporation)), and the dish was placed flat and cooked.

Table 17 shows the contents of Test 9, and Table 18 shows the results. Test seasoning liquids 50 to 52 are comparative examples, and no matter what kind of heating container was used, the effect of the present invention was not obtained if the T1/T2 ratio was less than 0.5.

test 10

[Test on main solid ingredients] (test seasoning 53-56)
<Cooking method>
Test seasoning liquids 53 to 56 were all used test seasoning 5, and the test was conducted by changing the main solid ingredients.
Test seasoning 53: 250 g of chicken breast was divided into 4 parts and used for the test seasoning.
Test seasoning 54: 250 g of pork loin lump meat was divided into two and used for the test seasoning.
Test Seasoning 55: Two pieces of yellowtail fillet (total 179 g) were subjected to the test seasoning.
Test seasoning 56: The main solid ingredients were vegetables (stir-fried pork chops and onions), and 100 g of pork sesame and 100 g of onions cut into 1.5 cm wedges were used as the test seasoning.

<Evaluation method>
A qualitative evaluation (description) was made on texture, flavor and appearance.

Table 19 shows the contents of Test 10, and Table 20 shows the results of qualitative evaluation. Test seasoning liquids 53 to 56 are examples of the present invention, and the effects of the present invention were obtained not only when the main solid ingredients were meat, but also when fish and vegetables were used.

test 11

[Comparative test on main solid ingredients (Part 1)] (Test seasoning 57-60)
The composition of the test seasoning and the weight of the seasoning in the container were determined according to test seasoning 3. Test seasoning 3 corresponds to Test Example 1e of Patent Document 3.
<Cooking method>
Test seasoning liquids 57 to 60 were all tested using test seasoning 3, with different main solid ingredients.
Test seasoning 57: 250 g of chicken breast was divided into 4 parts and used for the test seasoning.
Test seasoning 58: 250 g of pork loin chunk meat was divided into two and used for the test seasoning.
Test Seasoning 59: Two pieces of yellowtail fillet (total 179 g) were subjected to the test seasoning.
Test Seasoning 60: The main solid ingredients were vegetables (stir-fried pork chops and onions), and 100 g of pork sesame and 100 g of onions cut into 1.5 cm wedges were used as the test seasoning.

<Evaluation method>
A qualitative evaluation (description) was made on texture, flavor and appearance.

表２１に試験１１の内容を、表２２に定性評価の結果を示す。試験調味液５７～６０は、比較例であり、特許文献３の液状調味料は、水分活性が０．９７と高いため、試験１での鶏もも肉の場合と同様に、他の主固形具材においても本発明の効果が得られなかった。

Table 21 shows the contents of Test 11, and Table 22 shows the results of qualitative evaluation. Test seasoning liquids 57 to 60 are comparative examples, and the liquid seasoning of Patent Document 3 has a high water activity of 0.97. Also, the effect of the present invention was not obtained.

test 12

[Comparative test on main solid ingredients (Part 2)] (Test seasonings 61 and 62)
The composition of the test seasoning and the weight of the seasoning in the container were determined according to the bagna cauda flavor seasoning described in Table 2 of Patent Document 4.
<Cooking method>
Test seasoning 61: Chicken thigh meat was used as the main solid ingredient. A 21 cm square plate with a depth of 5 cm was used, and 300 g of chicken thigh meat and 120 g of the test seasoning were placed in the plate and subjected to the test.
Test seasoning 62: The main solid ingredients were vegetables (stir-fried pork chops and onions), and 100 g of pork sesame, 100 g of 1.5 cm wedge-cut onions, and 120 g of the test seasoning were placed in a plate and subjected to the test. .

<Evaluation method>
A qualitative evaluation (description) was made on texture, flavor and appearance.

Table 23 shows the contents of Test 12, and Table 24 shows the results of qualitative evaluation. Test seasoning liquids 60 and 61 are comparative examples, and the bagna cauda flavor seasoning of Patent Document 4 did not exhibit the effects of the present invention on chicken thighs and vegetables. Especially for vegetables, since a large flat plate was used, the seasoning liquid was not immersed in the ingredients, resulting in large variations in quality.

test 13

[Comparative test on main solid ingredients (Part 3)] (Test seasonings 63, 64)
The composition of the test seasoning and the weight of the seasoning in the container were determined according to the black vinegar seasoning described in Table 1 of Patent Document 4.
<Cooking method>
Test seasoning 63: Chicken thigh meat was used as the main solid ingredient. A 21 cm square plate with a depth of 5 cm was used, and 300 g of chicken thigh meat and 120 g of the test seasoning were placed in the plate and subjected to the test.
Test Seasoning 64: The main solid ingredients were vegetables (stir-fried pork chops and onion vegetables), and 100 g of pork sesame, 100 g of 1.5 cm wedge-cut onions, and 120 g of the test seasoning were placed in a plate and subjected to the test.

<Evaluation method>
A qualitative evaluation (description) was made on texture, flavor and appearance.

Table 25 shows the contents of Test 13, and Table 26 shows the results of qualitative evaluation. Test seasoning liquids 63 and 64 are comparative examples, and the black vinegar seasoning of Patent Document 4 did not exhibit the effects of the present invention on chicken thighs and vegetables.

test 14

[Comparative test on main solid ingredients (Part 4)] (Test seasonings 65, 66)
The composition of the test seasoning and the weight of the seasoning in the container were determined according to the seasoning for cooked cod described in Table 1 of Patent Document 2.
<Cooking method>
Test seasoning 65: Chicken thigh meat was used as the main solid ingredient. A 21 cm square plate with a depth of 5 cm was used, and 300 g of chicken thigh meat and 120 g of the test seasoning were placed in the plate and subjected to the test.
Test Seasoning 66: The main solid ingredients were vegetables (stir-fried pork chops and onions), and 100 g of pork sesame, 100 g of 1.5 cm wedge-cut onions, and 120 g of the test seasoning were placed in a plate and subjected to the test.

<Evaluation method>
A qualitative evaluation (description) was made on texture, flavor and appearance.

Table 27 shows the contents of Test 14, and Table 28 shows the results of qualitative evaluation. Test seasoning liquids 65 and 66 are comparative examples, and the seasoning for hot cooking of cod in Patent Document 2 has a high water activity of 0.98, so the effect of the present invention was not obtained for chicken thigh meat and vegetables.

test 15

[Comparative test on main solid ingredients (Part 5)] (Test seasonings 67, 68)
The composition of the test seasoning and the weight of the seasoning in the container were determined according to the green bean seasoning for cooking with heat described in Table 3 of Patent Document 2.
<Cooking method>
Test seasoning 67: Chicken thigh meat was used as the main solid ingredient. A 21 cm square plate with a depth of 5 cm was used, and 300 g of chicken thigh meat and 120 g of the test seasoning were placed in the plate and subjected to the test.
Test Seasoning 68: Vegetables (stir-fried pork chops and onions) were used as the main solid ingredients, and 100 g of pork sesame, 100 g of onions cut into 1.5 cm wedges, and 120 g of the test seasoning were placed in a plate and subjected to the test.

<Evaluation method>
A qualitative evaluation (description) was made on texture, flavor and appearance.

Table 29 shows the contents of Test 15, and Table 30 shows the results of qualitative evaluation. Test seasoning liquids 67 and 68 are comparative examples, and the green bean seasoning for cooking with heat in Patent Document 2 has a high water activity of 0.98, so the effects of the present invention were not obtained for chicken thigh meat and vegetables.

test 16

[Test on flavored vegetables] (test seasoning 69-71)
The influence on the effects of the present invention was tested when flavored vegetables were added to the liquid seasoning.
<Cooking method>
Test Seasoning 69: Same as Test Seasoning 5.
Test seasoning 70: As with test seasoning 37, 20 g of green onion was added as a flavored vegetable to test seasoning 5 and subjected to the test.
Test seasoning 71: Test seasoning 5 was tested by adding 20% by weight of flavored vegetables (14 g to 70 g of seasoning) immediately before microwave cooking and heating.

Table 31 shows the contents of Test 16, and Table 32 shows the results. Test seasoning solutions 69-71 are examples of the present invention.
The cooked product of test seasoning 71, in which flavored vegetables were added during cooking, retains a strong green onion flavor, but lacks chicken smell compared to test seasoning 70. The connection is rather weak. In addition, although the taste familiarity is good, it is inferior to the test seasoning 70, which is the best, so it is preferable to add the flavored vegetables at the same time as the seasoning preparation.

test 17

[Tests for water activity, viscosity, and T1/T2 ratio] (test seasonings 72, 73)
<Cooking method>
Test seasoning liquid 72: The ingredients and the seasoning in the container were prepared so as to satisfy the upper limit of water activity, the lower limit of viscosity, and the lower limit of T1/T2 ratio of the present invention.
Test seasoning liquid 73: The ingredients and the seasoning in the container were prepared so as to satisfy the lower limit of water activity, the upper limit of viscosity, and the upper limit of T1/T2 ratio of the present invention.

Table 33 shows the contents of Test 17, and Table 34 shows the results. Test seasoning liquids 72, 73 are examples of the present invention.
If the water activity, viscosity, and T1/T2 ratio are within the numerical ranges of the present invention, for example, the upper limit of the water activity of the present invention × the lower limit of the viscosity × the lower limit of the T1/T2 ratio, the lower limit of the water activity of the present invention × the viscosity It was confirmed that the present invention is effective even in the test section of the upper limit of × the upper limit of the T1/T2 ratio.

The present invention relates to the following liquid seasonings [1] to [ 8 ].
[1] A liquid seasoning for cooking in a microwave oven, (1) having a viscosity of 100 to 9000 cp at 25°C, (2) having a water activity of 0.66 to 0.96, and ( 3) Contains salt and 4% by weight or more of saccharides, and when heated in a microwave oven, the height of the liquid seasoning from the bottom of the heating container is the height of the main solid ingredient from the bottom of the heating container. A liquid seasoning characterized by being prepared in a state in which main solid ingredients are put into a heating container so as to be 0.5 times or more .
[ 2 ] The liquid seasoning according to [1] above, wherein the liquid seasoning contains flavored vegetables cut into desired sizes.
[ 3 ] The liquid seasoning according to the above [1] or [ 2 ], which is a liquid seasoning filled and sealed in a packaging container.
[ 4 ] The liquid seasoning according to [ 3 ] above, wherein the packaging container is a microwave-heatable packaging container.
[ 5 ] The liquid seasoning according to [ 3 ] or [ 4 ] above, wherein the packaging container is a standing pouch.
[ 6 ] The liquid seasoning according to [ 1 ] above, wherein the main solid ingredient is livestock meat, fish meat, or vegetables.
[ 7 ] The liquid seasoning according to any one of [ 3 ] to [ 5 ], wherein the packaging container is the heating container.
[8] The liquid seasoning filled and enclosed in the standing pouch is in a state in which the main solid ingredient is put in and placed vertically, and the height of the liquid seasoning from the pouch bottom to the main solid ingredient is The liquid seasoning according to the above [ 5 ] or [ 7 ], which is microwave-cooked at 0.5 times or more the height of the material.

The present invention also relates to a microwave oven cooking method for main solid ingredients using liquid seasonings of [ 9 ] to [ 13 ] below.
[ 9 ] A method for microwave cooking of a main solid ingredient using a liquid seasoning, wherein the liquid seasoning has a viscosity of 100 to 9000 cp at 25°C, a water activity of 0.66 to 0.96, and salt and 4% by weight or more of saccharides, the main solid ingredients are put into a heating container, and the height of the liquid level of the liquid seasoning from the bottom of the heating container is the height of the upper surface of the main solid ingredients. A method characterized by heating and cooking in a microwave oven in a state of 0.5 times or more the thickness.
[ 10 ] The method according to [ 9 ], wherein the liquid seasoning is filled and enclosed in a packaging container made of a packaging material that can be heated in a microwave oven, and the packaging container is used as the heating container.
[ 11 ] The method according to [ 9 ] or [ 10 ] above, wherein the main solid ingredient is meat, fish or vegetables.
[ 12 ] The packaging container is a standing pouch with a zipper that has a steam release function for discharging steam during cooking, and the main solid ingredients are put in and cooked in a vertical position. [ 10 ] or The method according to [ 11 ].
[ 13 ] The method according to any one of [ 9 ] to [ 12 ] above, wherein the cooked product has a stir-fried or teriyaki flavor of the main solid ingredient.

The present invention relates to liquid seasonings [1] to [8] below.
[1] A liquid seasoning for cooking in a microwave oven, (1) having a viscosity of 100 to 9000 cp at 25 ° C., (2) having a water activity of 0.66 to 0.96, and (3 ) contains salt and 4% by weight or more of saccharides, and when heated in a microwave oven, the height of the liquid seasoning from the bottom of the heating container is 0.00% of the height of the main solid ingredients from the bottom of the heating container. A liquid seasoning characterized by being prepared in a state in which main solid ingredients are put into a heating container so as to be five times or more.
[2] The liquid seasoning according to [1] above, wherein the liquid seasoning contains flavored vegetables cut into desired sizes.
[3] The liquid seasoning according to the above [1] or [2], which is a liquid seasoning filled and sealed in a packaging container.
[4] The liquid seasoning according to [3] above, wherein the packaging container is a packaging container for microwave heating.
[5] The liquid seasoning according to [3] or [4] above, wherein the packaging container is a standing pouch.
[6] The liquid seasoning according to [1] above, wherein the main solid ingredient is livestock meat, fish meat, or vegetables.
[7] The liquid seasoning according to any one of [3] to [5] above, wherein the packaging container is the heating container.
[8] The liquid seasoning filled and enclosed in the standing pouch is in a state in which the main solid ingredient is put in and placed vertically, and the height of the liquid seasoning from the pouch bottom to the main solid ingredient is The liquid seasoning according to the above [5] or [7], which is microwave-cooked at 0.5 times or more the height of the material.

The present invention also relates to a microwave oven cooking method for main solid ingredients using liquid seasonings as described in [9] to [13] below.
[9] A method of cooking a main solid ingredient with a liquid seasoning in a microwave oven, wherein the liquid seasoning has a viscosity of 100 to 9000 cp at 25 ° C., a water activity of 0.66 to 0.96, and salt and 4% by weight or more of saccharides, the main solid ingredients are put into a heating container, and the height of the liquid level of the liquid seasoning from the bottom of the heating container is the height of the upper surface of the main solid ingredients. A method characterized by heating and cooking in a microwave oven in a state of 0.5 times or more the thickness.
[10] The method according to [9] above, wherein the liquid seasoning is filled and enclosed in a packaging container made of a packaging material that can be heated in a microwave oven, and the packaging container is used as the heating container.
[11] The method according to [9] or [10] above, wherein the main solid ingredients are meat, fish or vegetables.
[12] The above [10], wherein the packaging container is a standing pouch with a zipper that has a steam release function for discharging steam during cooking, and the main solid ingredients are put in and cooked in a vertical position . The method described in .
[13] The method according to any one of [9] to [12] above, wherein the cooked product has a stir-fried or teriyaki flavor of the main solid ingredient.

Claims (15)

A liquid seasoning for cooking in a microwave oven, which (1) has a viscosity at 25°C of 100 cp or more, (2) has a water activity of 0.96 or less, and (3) contains salt and sugars. A liquid seasoning characterized by The liquid seasoning according to claim 1, wherein the liquid seasoning has a water activity of 0.66 or higher. 3. The liquid seasoning according to claim 1, wherein the liquid seasoning contains flavored vegetables cut into desired sizes. 4. The liquid seasoning according to any one of claims 1 to 3, which is a liquid seasoning filled and sealed in a packaging container. 5. The liquid seasoning according to any one of claims 1 to 4, wherein the packaging container is a packaging container that can be heated in a microwave oven. The liquid seasoning according to claim 4 or 5, wherein said packaging container is a standing pouch. The height of the liquid seasoning from the bottom of the heating container is 0.5 times or more than the height of the main solid ingredients from the bottom of the heating container. 7. The liquid seasoning according to any one of claims 1 to 6, wherein the liquid seasoning is performed in a state in which the main solid ingredients are put into the. 8. The liquid seasoning according to claim 7, wherein said main solid ingredient is meat, fish or vegetables. 9. The liquid seasoning according to any one of claims 4 to 8, wherein said packaging container is said heating container. The liquid seasoning filled and enclosed in the standing pouch is placed vertically with the main solid ingredients added, and the height of the liquid seasoning from the pouch bottom is the height of the main solid ingredient from the pouch bottom. 10. The liquid seasoning according to any one of claims 6 to 9, which is microwave-cooked at 0.5 times or more the thickness. 5. A method of heating and cooking a main solid ingredient using a liquid seasoning in a microwave oven according to any one of claims 1 to 4, wherein the main solid ingredient is put into a heating container and the liquid seasoning is introduced from the bottom of the heating container. A method characterized by heating and cooking with a microwave oven in a state in which the liquid surface of the main solid ingredient is 0.5 times or more the height of the upper surface of the main solid ingredient put in. 12. The method according to claim 11, wherein the liquid seasoning is filled and sealed in a packaging container made of a packaging material that can be heated in a microwave oven, and the packaging container is used as the heating container. 13. A method according to claim 11 or 12, wherein said main solid ingredient is meat, fish or vegetables. 14. The packaging container according to claim 12 or 13, wherein the packaging container is a zippered standing pouch having a steam release function for discharging steam during cooking, and the main solid ingredients are put in and cooked in a vertical position. Method. 15. A method according to any one of claims 11 to 14, wherein the cooked product is a stir-fried or teriyaki flavor of the main solid ingredient.

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