JP2957080B2 - Seasoning for microwave cooking - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning for cooking in a microwave oven which is useful for cooking in a microwave oven by adding it to a material such as meat, fish, and the like. In addition to preventing water separation and release of meat juice from the ingredients during cooking, which has been regarded as a disadvantage of cooking, the food has a soft texture and the original taste of the ingredients, and is cooked on the surface of the cooked food in an ordinary frying pan or the like. The present invention relates to a seasoning for microwave cooking, which can provide the same browning and shine as that obtained by cooking, and can significantly improve the operability during cooking due to its characteristics. .

[0002]

2. Description of the Related Art In recent years, with the introduction of high-tech technology to the food industry and the development of innovative cooking technology centered on it,
As various cooking techniques and cooking utensils have been put into practical use and spread, the spread of safe and simple microwave ovens and the development of cooking techniques by microwave heating have been remarkable, and both household and commercial use , Research and development competition for various microwave cooking products tends to be intensified.

[0003] As the research and development of cooking technology and related products using microwave ovens are intensified, products related to foods for cooking microwave ovens are also expanding into a wide range of fields. Microwave ovens and microwave heating technologies, which have been used mainly for thawing foods and for quick cooking of foods, have expanded their application areas dramatically as foods for microwave ovens have been developed. For example, the type of food for microwave cooking, from the cake premix for microwave cooking originally developed, to now, tempura products, fried food, snacks,
An extremely wide range of food products have been commercialized, including meat and seafood products, fried products, and the like, and in this field, development examples of a wide variety of products and processing techniques have been reported.

[0004] Among such various types of foods for microwave cooking, the foods for microwave cooking mainly made of meat, fish and the like, which have been developed by the present inventors, and the related foods. The following are typical examples of the foods to be developed.

[0005] That is, first, various products and production methods have been conventionally proposed as those relating to fried foods.
For example, as a fried food for microwave cooking that can obtain the same texture as the fried food immediately after frying, flour aerated with a foaming agent having heat coagulability, water,
A method for producing a frozen fried food for microwave cooking, comprising immersing a food material in a batter made of a seasoning, frying with a crumb, frying, and freezing (Japanese Patent Laid-Open No. Sho 6)
No. 4-60334). Also, as to a fried food which has almost no water separation after thawing and has no quality deterioration even when stored for a long time, a batter solution made of raw starch or the like is applied to the middle seed, and microwaves are applied after rolling. A method for producing fried food roller material characterized by heating (JP-A-59-162)
No. 844), and to provide a fry-like food for a microwave oven for the purpose of realizing the same texture, flavor, and crispy feeling as a freshly made fry, Fried foods for microwave ovens, which have at least a batter layer, a first breader layer, an emulsion layer, and a second breader layer formed in this order, have been proposed (Japanese Patent Application Laid-Open No. 2-16937).

[0006] Further, as to a tempura product for microwave cooking, for example, a powdered flour mix for tempura, characterized by containing at least three kinds of powdered wheat protein, powdered milk protein concentrate, cornflower and cornstarch. (Japanese Unexamined Patent Publication No. 4-187058) and the like have been proposed.

[0007] In addition, as to a deep-fried product, for example, to provide a food having the same appearance and texture as fried by only cooking in a microwave oven, the use of nuts A mixed powder for deep-fried chicken, comprising a hardly hydrated granular substance such as a crushed product, a high protein powder such as an egg white powder and a wheat protein powder, a flour and / or a starch, and a coloring agent. JP-A-63-233
No. 751), and the appearance of the fried chicken is preferable.
It is characterized by containing monosaccharides, casein, dried egg whites, amino acids, crushed tea leaves, and powdered soy sauce for the purpose of obtaining a mixed powder for deep-fried chicken without the smell of meat or the odor of fried clothing. Mixed powder for fried chicken (Japanese Unexamined Patent Publication No. 4-187)
059), and the like.

[0008] Further, in order to obtain cooked foods of seafood having the same roasting color as grilled foods cooked in an ordinary frying pan or the like, cooked or uncooked seafood or processed products thereof are made of Japanese paper or the like. When wrapping and heating,
After adjusting the water content of these fish and shellfish or processed products thereof to such a degree that drip does not appear when heated, a coating solution containing saccharides such as xylose and glucose is applied to the surface thereof, and then electronically through the washi paper or the like. There has been proposed a method for cooking and producing fish and shellfish, wherein the fish and shellfish or a processed product thereof is dielectrically heated by a microwave oven (JP-A-63-296667).

As described above, examples of development of foods for microwave cooking for materials such as meat, fish and the like are extensive.
Among them, for example, not only those related to so-called general microwave oven thawing and heating for the purpose of thawing and heating frozen fried products and obtaining products comparable to ordinary fried products, for example, By microwave cooking
Ordinary deep-fried products, the same appearance as the baked products, flavors, those intended to impart texture, etc. have also been proposed, but even in the latter, for example, the above-mentioned fried mix powder example As shown in the above, it is limited to those with a specific composition for a specific product, and the improvement goals are
Product appearance, flavor, texture is limited mainly to those, etc. Therefore, even in the conventional development examples, the present invention aims to improve the operability during cooking, which is one of the goals,
In fact, there was no mention of any problem such as improvement of adhesion to cooking utensils and packaging bags.

On the other hand, as will be described later, karaya gum used as an essential component in the present invention has been generally used as a paste for foods in order to improve physical properties such as tackiness and texture of various foods. It is used in the development of various products, and its development examples are also diverse. Among them, some of the typical ones are, for example, food gel of various dessert gels. For the purpose of improving the feeling and physical properties (for example, giving elasticity, making it hard, crushing, making it sticky, etc.), a combination of xanthan gum, locust bean gum and gellan gum, such as karaya gum, etc. Combined use of paste (JP-A-64-60338), combined use of alginic acid and its salts with gellan gum and paste such as karaya gum Those used in combination (JP-A-64-6
No. 0339), a combination of starch or modified starch and gellan gum and a paste such as karaya gum (Japanese Unexamined Patent Publication No.
No. 4-60346), and the like.

[0011] Further, as a use of a thickener such as karaya gum in foods cooked in a microwave oven, there is disclosed a cake premix for microwave cooking containing a thickener such as heat-treated flour and karaya gum (JP-A-63-258529). Gazette),
Ingredients characterized in that 0.02 to 10 parts by weight of a natural paste such as karaya gum is blended with 100 parts by weight of a basic premix containing 11 to 18% by weight of powdered fats and oils as a main component. Premix (Japanese Unexamined Patent Publication No. 1-312)
958), and the like.

However, most of these are limited to those directly utilizing the functions of karaya gum such as thickening, texture improving properties, binding properties and moisturizing properties. In fact, there is no report that mentions one of the goals of improving operability during cooking and improving adhesion to cooking utensils, packaging bags, and the like.

[0013] As described above, although various foods for microwave cooking have been developed in the past, all of them are related to individual technologies for specific products, and improved in texture, flavor, and physical properties. Most of them are centered products, etc., especially, baked products using materials such as meat and fish, teriyaki-like products, and have the same heating and baking effect as products that have been subjected to normal heating and baking cooking Development examples of microwave cooking technology that can be applied to products are limited, and in the case of products using conventional materials such as meat and fish, pre-treatment is required for actual cooking. Many of them have problems such as requiring labor and time, and therefore, not only can the above-mentioned product appearance, flavor, texture, etc. be equal to those of ordinary cooked products, but also a microwave oven. The original goal of cooking To improve the operability at the time of cooking, conveniently and quickly cook can be a microwave oven for cooking materials, products, and to develop processing techniques were in situations that are strongly demanded in the art.

[0014]

SUMMARY OF THE INVENTION In view of such circumstances, the present inventors have solved the above-mentioned conventional problems and cooked cooked products made of materials such as meat and fish in a microwave oven. In addition to having the same appearance, flavor, texture, etc. as products manufactured by ordinary heating and baking cooking means, the operability during the cooking is improved, and the microwave cooking technology is the original target. As a result of intensive research aimed at developing new cooking ingredients, products, and cooking techniques that can be cooked in a form that makes use of simplicity and quickness as it is, as a result of the component characteristics, the radio waves on the surface of the product Uses a seasoning for microwave cooking that has a specific composition and characteristics that can increase the absorption power and improve the heating efficiency, while also significantly improving the operability during cooking. It found that by Rukoto to achieve the intended purpose, and have completed the present invention.

That is, according to the present invention, by adding to a material such as meat or fish and cooking in a microwave oven, water separation from the material and release of meat juice and the like, which have conventionally been considered to be disadvantages of microwave cooking. It is an object of the present invention to provide a seasoning for microwave cooking that can surely prevent the occurrence of odor and maintain the soft texture and the original taste of the material.

Further, the present invention provides an electronic device that can cook meat, fish, and other materials in a microwave oven so as to provide the same durable burn and shine as those cooked in an ordinary frying pan or the like. It is an object of the present invention to provide a cooking seasoning.

Further, the present invention enables the seasoning liquid to be held firmly without dripping from the surface of the meat, fish, etc. material after cooking, and at the same time, the separation of water, meat juice, etc. from the material. It is an object of the present invention to provide a seasoning for microwave cooking that can be reliably prevented.

Further, the present invention can evenly sprinkle the seasoning powder on each of the ingredients, and has a remarkable effect to prevent the powder from adhering to cooking utensils and the like. The microwave oven has excellent characteristics that the cooking work from sprinkling the seasoning on the ingredients to heating in the microwave oven can be performed extremely smoothly and easily, and the ingredients can be baked uniformly. It is intended to provide a seasoning.

[0019]

The present invention for achieving the above object comprises the following technical means (1) to (3). (1) A seasoning for microwave cooking comprising salt and amino acid or powdered soy sauce containing salt and amino acid, monosaccharide and / or disaccharide, dextrin of DE3-15, karaya gum, and spices. .

(2) Salt and amino acid or powdered soy sauce containing salt and amino acid, monosaccharide and / or disaccharide, DE3
A seasoning for microwave cooking, comprising dextrin, karaya gum, spices and mirin.

(3) The seasoning for microwave cooking according to the above (1) or (2), wherein the monosaccharide is glucose.

Next, the present invention will be described in more detail. As described above, the present invention relates to powdered soy sauce containing salt and amino acids, monosaccharides and / or disaccharides, and DE3-1 to DE3-1.
5 dextrin, karaya gum, and spices, and
The present invention relates to a seasoning for microwave cooking characterized by containing mirin, and in particular, a seasoning product for microwave cooking which is useful for cooking in a microwave by adding it to materials such as meat and fish. And in this case,
As final products, so-called baked products of meat or fish as they are, teriyaki-like products, and more specifically,
Representative examples include teriyaki and yakitori of yellowtail, but are not limited thereto, and any object may be used as long as it is equivalent or similar to these. Therefore, the materials of the present invention such as meat, fish, etc.
Including seafood, if it is equivalent or similar,
Regardless of its type and form.

Next, the powdered soy sauce containing salt and amino acid, which are essential components of the seasoning for microwave cooking of the present invention, contains the salt and amino acid, such as a powdered processed product of liquid soy sauce. If it is a thing, it will not be specifically limited and can be used regardless of the kind.
In addition, the powdered soy sauce in the present invention is defined as including powdered soy sauce to which salt and / or amino acids are added, and a synthetic product having the same effect. As the monosaccharide and / or disaccharide, monosaccharides and disaccharides used alone or in combination are used. Preferably, glucose, fructose, maltose, sucrose and the like are used. When used, the shine of the product is further improved. Also, DE3
As the dextrins Nos. To 15, any ones such as those subjected to chemical treatment and enzyme treatment may be used, but maltodextrins obtained by enzymatically decomposing starches of potatoes, cereals and the like are particularly useful for achieving the object. Is most suitable for

The karaya gum (k) used in the present invention
(araya gum) is generally known as a polysaccharide mainly composed of galactose, rhamnose and galaconic acid, for example, Sterculiac
Sterculia urens Roxb of the genus eae
Purified powder, granules, and the like of ordinary karaya gum known as argh gummy secretions can be used.

Further, as the mirin compounded as one embodiment of the present invention, any ordinary mirin product used as a so-called seasoning can be used regardless of its type. Mirin-like seasonings equivalent to mirin can be mentioned.

The seasoning for microwave cooking of the present invention is used in the form of being directly added to materials such as meat and fish previously processed into the above-mentioned appropriate form. In this case, the seasoning can be used simply and Quickly and uniformly adhere to the surface,
In order to suppress adhesion to cooking utensils, etc., and to improve the operability at the time of cooking remarkably, further, it is necessary to prevent the seasoning liquid or the like from dripping from the surface of the material after cooking. In order to do so, it is important to incorporate the karaya gum as an essential component in the seasoning.For example, instead of the karaya gum, other similar thickening polysaccharides such as xanthan gum, carrageenan, and gellan gum are used. However, such effects cannot be obtained, and the intended purpose cannot be achieved.

Further, as described above, in order to improve the operability during cooking, the seasoning for microwave cooking of the present invention is used after being processed into a form such as powder or granule. However, in this case, any material that is the same as or similar to the powder can be appropriately used.

The seasoning for microwave cooking of the present invention comprises
As an embodiment of the present invention, powdered soy sauce, monosaccharide and / or disaccharide, dextrin of DE3-15, karaya gum, and spices containing salt and amino acid as described above are mixed in raw materials. The raw material composition of
2.2 to 27 parts of salt and 0.1 to 2.5 parts of amino acid or 7 to 75 parts of powdered soy sauce containing salt and amino acid, 8 to 23 parts of monosaccharide and / or disaccharide, dextrin of DE3 to 15 0.5 to 62 parts, karaya gum 0.8 to 26 parts
Parts and spices are preferably 0.01 to 14 parts.

In a second aspect, the seasoning for microwave cooking of the present invention comprises powdered soy sauce, monosaccharide and / or disaccharide, DE3 containing salt and amino acid as described above.
Dextrin, karaya gum, spices, and mirin are mixed in the raw materials. In this case, the raw materials are composed of 2.2 to 27 parts of salt and 0.1 amino acid.
~ 2.5 parts or 7% powdered soy sauce containing salt and amino acids
~ 75 parts, monosaccharides and / or disaccharides from 0.5 to 22.4
Parts, DE3-15 dextrin 0.5-62 parts, karaya gum 0.8-26 parts, spices 0.01-14
Parts and mirin are preferably 3 to 50 parts.

In these cases, the specific method of compounding the raw materials is as follows:
Examples include a method of batch mixing with a normal powder mixing apparatus, for example, a V-type mixer, a ribbon mixer, and the like. However, the present invention is not limited thereto, and these may be sequentially blended. Alternatively, other raw material components may be added. The seasoning for microwave cooking of the present invention thus produced is used by adding it to a suitable form of meat, fish or the like by a suitable means and uniformly adhering to the surface thereof. However, in this case, for example, a slice of meat or fish together with the seasoning for microwave cooking of the present invention, for example, is stored in a suitable packaging bag such as a plastic packaging bag, and the whole is shaken lightly. The seasoning can be uniformly and easily adhered to the surface of the sliced piece. Thus, the seasoning for microwave cooking of the present invention,
It can be used in combination with an appropriate packaging bag, and has an advantage over conventional products which has a problem of adhesion to the packaging bag and is difficult to realize.

After the seasoning for microwave cooking of the present invention is added to the surface of the material in this way, cooking is performed in a microwave oven so that the seasoning liquid or the like does not drip from the surface of the material after cooking. In addition, conventionally, water separation from the material, which was regarded as a drawback of microwave cooking, and release of meat juice and the like are reliably prevented, and the same hotness as that obtained by heating and cooking in a normal frying pan or the like is obtained. Bling and shine can be imparted, whereby a soft texture and the original taste of the material can be maintained.

As described above, the seasoning for microwave cooking of the present invention can impart the appearance, flavor, texture, etc. of the final product at the same level as that obtained by cooking with ordinary heating and cooking means. However, in addition to this, the pretreatment operation for uniformly attaching the seasoning to the material surface can be performed very simply and quickly as compared with the conventional material, and the surface of the material after heating and cooking can be obtained. Prevents dripping of the seasoning liquid from the sea, significantly improving the operability at the time of cooking, making it possible to reliably realize the simple and quick cooking originally intended by microwave cooking technology. In this respect, it has special features not found in conventional products.

The characteristics and action of the seasoning for microwave cooking of the present invention having such an effect will be further described. When heated in a microwave oven, the seasoning from the inside of the material to the surface portion by microwaves is performed. Salt and amino acids uniformly adhered to the surface of the material enhance the radio wave absorption of the surface of the material, thereby obtaining a state of heating from the surface of the material to the inside and improving the heating efficiency. Therefore, the entire material can be heated uniformly and quickly.

In addition, the saccharide comprising a monosaccharide and / or a disaccharide gives light to the surface of the product by browning caused by the saccharide, the amino acid and the saccharide alone, and also has a slight radio wave absorbing effect. The dextrins and mirin of DE 3 to 15 are used as having a function of forming the surface of the material in a specific state, and the dextrins and the like of DE 3 to 15 are used in combination with the above-mentioned components. In this case, it is possible to easily and quickly obtain a product having a so-called dark burn and good shine, as compared with the case of using the product alone.

Furthermore, karaya gum has the property that it does not dissolve in water before heating, dissolves in hot water when heated, and has a viscous property. And it has the effect | action which raises the binding property of the whole material by having a viscous property.
When the karaya gum is blended with the seasoning of the present invention, the karaaya gum does not dissolve in water before heating, and has the property of not having a viscous property. The adhesive can be uniformly attached, and the adhesion to cooking utensils, packaging bags, and the like can be significantly suppressed. Then, the karaya gum thickens at a temperature of 70 to 100 ° C. during microwave heating (the surface temperature does not become 100 ° C. or higher in microwave cooking by an ordinary method), and the seasoning liquid does not drip from the material surface. In order to hold the material as firmly as possible, it prevents water separation, release of meat juice and the like from the material, and as a result, has the effect of heating the whole material uniformly, firmly and quickly when heated in a microwave oven.

However, when a substance which easily swells in water at ordinary temperature and has a viscosity, such as ordinary thickening polysaccharides (xanthan gum, carrageenan, gellan gum, etc.), the moisture contained in the material is reduced. In addition, the seasoning adheres to the material in a large amount, and a small amount of the seasoning adheres to a certain portion of the material. And adhesion to packaging bags and the like. As a result, when heated in a microwave oven, it is difficult to heat the entire material uniformly, firmly and quickly compared to the present invention.

As described above, in the present invention, according to the knowledge of the present inventors, not only the binding property but also the addition of the karaya gum makes it possible to prepare the seasoning of the present invention for cooking in a microwave oven. It has been found that characteristics of suppressing adhesion to cooking utensils, packaging bags, and the like and significantly improving operability during cooking can be obtained. Therefore, if the seasoning for microwave cooking of the present invention is used, it is possible to commercialize the seasoning in a convenient form in which the seasoning is combined with an appropriate packaging bag.

Test Examples Next, the results of specific verification of the effects of the seasoning for microwave cooking of the present invention by test examples will be shown. (1) Measurement of dielectric constant (ease of heating, etc.) of materials such as salt, amino acids, and various foods by microwave oven Salt, amino acids (MSG), and materials of various foods, etc. are easily heated by microwave oven The stiffness was examined by measuring the electric energy stored when an electric field was applied to the substance and the dielectric constant indicating the magnitude of electric energy lost due to heat generation and the like.

Table 1 shows that the dielectric constant was measured by using an HP85070A dielectric measurement probe kit (Hewlett-Packard Company, USA) to reflect the electric field flowing around the material when the material was heated with a microwave having a frequency of 2450 MHz. It shows the result of obtaining the dielectric constant by measuring the amount. In the table, e ′ represents the relative dielectric constant, e ″
Represents the relative dielectric loss, and tan δ represents the dielectric loss angle. In this case, the relative permittivity of e ′ is a power for storing energy (easiness of taking in electricity), the relative dielectric loss of e ″ is a degree to convert energy to heat (easiness of heating), and , Tan δ are shown as representing the lesser of the energy loss (the larger the loss, the more easily it turns into heat), and as shown in Table 1, the concentrated soy sauce containing salt and amino acids ( HK
P), saline solution (10%), and amino acid (MSG) aqueous solution (5%) were found to have high relative dielectric constants.

[0040]

[Table 1]

(2) Distribution of dielectric constant and dielectric loss of various materials Distribution of dielectric constant and dielectric loss of various foods (meats, vegetables, fruits), water, air, and the seasoning for microwave cooking of the present invention. FIG. 1 shows the measurement results. As shown in FIG. 1, the seasoning for microwave cooking of the present invention has a higher dielectric loss and a higher dielectric constant than other various foods and water and air.

(3) Measurement of the Effect of Improving the Dielectric Loss (Ease of Heating) by the Seasoning for Cooking Microwave Ovens of the Present Invention The results of measuring the relative dielectric loss in the case of processing the fillet and pork lean, compared with the case of no treatment,
As shown in FIG. As shown in FIG. 2, it was confirmed that the treatment with the seasoning (cooking powder) for microwave cooking of the present invention significantly increased the relative dielectric loss, and had an effect of improving the so-called easy heating. Was done.

(4) Adhesion Loss Comparison Test Regarding the seasoning for microwave cooking of the present invention, the effect of improving the adhesion of karaya gum, which hardly adheres to cooking utensils, packaging bags and the like and imparts excellent operational characteristics, is not added. And a comparison with other thickening polysaccharides (xanthan gum) were examined by the following methods. That is, no karaya gum added, 10% karaya gum, 20 karaya gum
%, Xanthan gum 10% was added, and the other ingredients were prepared in the same manner as in Example 2; seasonings prepared in the same manner as in Example 2 were prepared. Was placed in a plastic bag, and the seasoning was attached to the material by slightly shaking the whole.

Thereafter, the ingredients are taken out of the plastic bag, and the seasonings remaining in the plastic bag without being adhered to the material are measured.
The remaining amount (dissipation degree) of the seasoning without the addition of karaya gum in the plastic bag was set to 1 and compared with the remaining amounts of the other seasonings. In addition,
The remaining amount was calculated by measuring each of these weights.

As a result, as shown in FIG. 3, compared to no addition of karaya gum and other thickening polysaccharides (xanthan gum), the degree of adhesion to the plastic bag was 10% for karaya gum,
The adhesion loss, that is, the degree of dissipation is low for all of the karaya gum 20%, and the adhesion loss reducing effect (adhesion improving effect) of the karaya gum in the seasoning for microwave cooking of the present invention is excellent. It was confirmed that.

[0046]

Next, the present invention will be specifically described based on examples, but the present invention is not limited to only the examples. Example 1 (1) Raw Material Mixing 3.0 g of powdered soy sauce containing salt and amino acid, 1.1 g of saccharide in powder form composed of glucose, 2.5 g of dextrin of DE3-15, 0.3 g of karaya gum in powder form,
0.1 g of spices consisting of garlic and ginger were mixed to prepare a powdered seasoning for microwave cooking of the present invention.

(2) Cooking of Teriyaki-like Fish Products Using Microwave Oven Seasoning 7 for Microwave Oven Cooking Prepared as Above
g, 100 g of yellowtail fillets were placed in a transparent packaging bag made of vinyl, the whole was shaken well, and the seasoning was evenly applied to the surface of the yellowtail fillets. Next, the cuts are taken out, put in a dish-shaped container, wrapped, and then directly put into a microwave (500
By heating and cooking at a surface temperature of 70 to 100 ° C. for 2 minutes in W), a teriyaki-like product having a brownish burnishness and shine as if cooked in a normal frying pan or the like was obtained.

Example 2 (1) Raw Material Mixing 3.0 g of powdered soy sauce containing salt and amino acids, 0.5 g of saccharide in the form of glucose composed of glucose, 1.0 g of dextrin of DE3 to 15, and 1.3 g of karaya gum in the form of granules ,
0.1 g of a spice consisting of garlic and ginger and 2.3 g of mirin were mixed to prepare a powdered seasoning for microwave cooking of the present invention.

(2) Cooking of a product similar to a baked product in a microwave oven Seasonings prepared for microwave cooking as prepared above 8.
2g, 100 minced chicken fillets for roasting
g) was placed in a vinyl transparent packaging bag, the whole was shaken well, and the seasoning was evenly applied to the surface of the chicken fillet by evenly coating it. Next, the cuts were taken out, placed in a dish-shaped container, wrapped, and kept in a microwave oven (500 W) at a surface temperature of 70 W.
By heating and cooking at １００100 ° C. for 2 minutes, a baked product having a browned and shining appearance as if cooked in an ordinary frying pan or the like was obtained.

Example 3 (1) Raw Material Mixing 10.5 g of common salt and 1.0 g of amino acid (MSG), 9.6 g of Fume de Poisson powder, 19.0 g of dextrin
g, glucose 6.9 g, karaya gum 6.0 g, and spice 9.0 g, to prepare a powdered seasoning for microwave cooking of the present invention.

(2) Cooking of herb grilled fish product by microwave oven Seasoning for microwave cooking prepared as described above 7.
0 g and 100 g of taro cut were placed in a transparent plastic packaging bag, the whole was shaken well, and the seasoning was evenly applied to the surface of the taro cut to evenly coat it. Next, the cuts are taken out, put in a dish-shaped container, wrapped, and then directly put into a microwave (500
By heating at W) at a surface temperature of 70 to 100 ° C. for 2 minutes, a herb-grilled product having a browned and shiny appearance as if cooked in a normal frying pan or the like was obtained.

[0052]

As described above in detail, the present invention relates to powdered soy sauce, monosaccharides and / or disaccharides containing salt and amino acids or salt and amino acids, dextrin of DE3 to 15, karaya gum, and mirin. The present invention relates to a seasoning for microwave cooking, which is characterized in that it is cooked in a microwave by adding the above-mentioned seasoning to a material such as meat, fish and the like, and cooking in a microwave oven. It is possible to prevent water separation from the material and release of meat juice, which are the drawbacks of the above, and to maintain a soft texture and the original taste of the material.

In addition, it is possible to impart the same dampness and shine as those cooked by heating in an ordinary frying pan or the like, and to prevent the seasoning liquid from dripping from the surface of the material after cooking. . Furthermore, for example, in a packaging bag, the seasoning powder can be easily and quickly sprinkled evenly on each of the ingredients, and since the powder hardly adheres to cooking utensils, packaging bags, etc., The cooking operation from coating the ingredients with the seasoning to heating in a microwave oven can be performed smoothly and easily, and the ingredients can be evenly baked.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing distribution of dielectric constant and dielectric loss of various foods.

FIG. 2 is a seasoning (cooking powder) for microwave cooking according to the present invention.
It is explanatory drawing which shows the relative dielectric loss (easiness of heating) improvement effect by processing.

FIG. 3 is an explanatory diagram showing the effect of reducing adhesion loss of the product of the present invention containing karaya gum.

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Claims (3)

(57) [Claims] 1. One kind selected from salt and amino acids or powdered soy sauce containing salt and amino acids, monosaccharides and disaccharides
More sugars, dextrin DE3～15, karaya, and spices Ri Na contain, by microwave vulcanizing
Thermal, microwave cooking seasoning powder wherein the Rukoto which have a function of improving the sintering efficiency. 2. A salt and an amino acid or a powdered soy sauce containing a salt and an amino acid, one selected from a monosaccharide and a disaccharide.
More sugars, dextrin DE3～15, karaya gum, spices, and contain mirin, by microwave vulcanizing
Thermal, microwave cooking seasoning powder wherein the Rukoto which have a function of improving the sintering efficiency. 3. The seasoning powder for microwave cooking according to claim 1, wherein the monosaccharide is glucose.