JPS6296075A - Seasoning solution for cooking for electronic oven - Google Patents
Seasoning solution for cooking for electronic ovenInfo
- Publication number
- JPS6296075A JPS6296075A JP60236076A JP23607685A JPS6296075A JP S6296075 A JPS6296075 A JP S6296075A JP 60236076 A JP60236076 A JP 60236076A JP 23607685 A JP23607685 A JP 23607685A JP S6296075 A JPS6296075 A JP S6296075A
- Authority
- JP
- Japan
- Prior art keywords
- cooking
- water
- sauce
- seasoning
- water activity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、電子レンジを用いて食品を加熱調理する際に
用いるソース等の調味液に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a seasoning liquid such as a sauce used when cooking food using a microwave oven.
多種多様の味覚を楽しむために、各種の調味液、例えば
ウスターソース、トンカッソース、焼き肉のタレ、ホワ
イトソース、圧油、ケチャツプ、ラー油等が市販されて
いる。これらの調味液は一般に生又は調味ずみの食品に
直接施こして喫食に供せられている。これに対して各種
の野菜を水又はブイヨン等を含む水とともに煮込んだ後
に調味液を加えてさらに加熱調理を行なって野菜等に十
分調味液をしみ込ませる和風煮込みやシチュー等の洋風
煮込み又はあんかけなどの調理方法も行なわれている。In order to enjoy a wide variety of tastes, various seasoning liquids such as Worcestershire sauce, Tonka sauce, grilled meat sauce, white sauce, pressure oil, ketchup, and chili oil are commercially available. These seasoning liquids are generally applied directly to raw or seasoned foods for consumption. On the other hand, various vegetables are simmered with water or water containing bouillon, etc., then a seasoning liquid is added, and the vegetables are further heated and cooked to fully absorb the seasoning liquid, such as Japanese-style stews, Western-style stews such as stew, or ankake. There are also cooking methods used.
しかしながらこれらの調理方法によると調理に長時間を
必要とするうえ、調理中にホワイトソースや煮汁がこげ
て鍋にこびりつくといった欠点がある。上記こげの発生
は調理中の攪拌が不十分な場合に著しく、又これらのこ
げは洗浄により除去しにくいという欠点がある。However, these cooking methods require a long time to cook and have the drawback that the white sauce and broth burns and sticks to the pot during cooking. The above-mentioned burnt spots occur significantly when stirring during cooking is insufficient, and these burnt spots are difficult to remove by washing.
一方、最近の電子レンジの普及に加え、電子レンジによ
れば短時間でかつこげめなく料理できることが認識され
、家庭における調理の一手段として電子レンジが広く活
用されている。たしかに電子レンジには上記の利点があ
るものの、一般には電子レンジは一度調理したものを再
加熱するために多く用いられており、素材から直接調理
するためにはあまり用いられていないのが現状である。On the other hand, in addition to the recent widespread use of microwave ovens, it has been recognized that microwave ovens can be used to cook food in a short time and without burning, and microwave ovens are now widely used as a means of cooking at home. It is true that microwave ovens have the above advantages, but in general, microwave ovens are mostly used for reheating food that has already been cooked, and are not used to cook food directly from the ingredients. be.
すなわち、洗っただけの野菜に市販のホワイトソース等
の調味液を施して電子レンジで加熱しても鍋等で煮たの
と同様の風味及び食感を有する料理は得られないからで
ある。In other words, even if you add seasoning liquid such as commercially available white sauce to washed vegetables and heat them in a microwave oven, you will not be able to obtain a dish that has the same flavor and texture as if it were boiled in a pot or the like.
本発明は、短時間で調理でき、鍋等の調理器具が不必要
であり、かつこげの発生もないような状態で調理するた
めの料理用調味液を提供することを目的とする。SUMMARY OF THE INVENTION An object of the present invention is to provide a cooking seasoning liquid that can be cooked in a short time, does not require cooking utensils such as a pot, and does not cause burning.
上記問題点は、従来の調味液に比べて自由水の多い、す
なわち水分活性が高い調味液を調製し、これを電子レン
ジでの調理に用いることにより達“成された。The above problem was solved by preparing a seasoning liquid with more free water, that is, having higher water activity than conventional seasoning liquids, and using this for cooking in a microwave oven.
すなわち、本発明は調味液の水分活性が０．８８〜０．
９８５の範囲にあることを特徴とする電子レンジ用料理
用調味液を提供する。That is, in the present invention, the water activity of the seasoning liquid is 0.88 to 0.
To provide a cooking seasoning liquid for microwave oven, characterized in that it is in the range of 985.
本発明において特に重要な水分活性は、食品中に存在す
る２つの態様の水、すなわち環境の温湿度の変化で容易
に移動や蒸発が起る自由水と、食品の構成成分である蛋
白質や炭水化物と固く結合して束縛された状態にある結
合水のうち、自由水にもとづくものである。そして、水
分活性Ａｗは、調味液を入れた密封容器内の水蒸気圧Ｐ
とその温度における純水の蒸気圧Ｐｏの比として定義さ
れる。従って、調味液の示す平衡相対湿度（ＥＲＨ）の
１／１００とも考えることができる。これらを式で表わ
すと次のようになる。Water activity is particularly important in the present invention because there are two types of water present in foods: free water, which easily moves or evaporates due to changes in environmental temperature and humidity, and protein and carbohydrates, which are the constituent components of foods. It is based on free water, which is bound water that is tightly bound and bound. The water activity Aw is the water vapor pressure P in the sealed container containing the seasoning liquid.
and the vapor pressure Po of pure water at that temperature. Therefore, it can be considered as 1/100 of the equilibrium relative humidity (ERH) of the seasoning liquid. These can be expressed as the following formula.
Ａｗ＝Ｐ／Ｐｏ＝ＥＲＨ／ １００
従来より市販される調味液、ウスターソース、トンカッ
ソース、圧油などの水分活性は０．６〜０．８５である
が、本発明では特に０．８８〜０．９８５ 、好ましく
は０．９０〜０．９８５、特に好ましくは０．９５〜０
．９８（いずれも２５℃での値）であることが必要であ
る。このような範囲の水分活性を有する調味液は、添加
する水の量を調整することによって容易に得ることがで
きるが、単に水の添加量を多くするだけではなくて、調
味液中の蛋白質等水が自由に動くのを束縛する成分量も
考慮して決定される。尚、水分活性が０，８８未満の調
味液を用いて電子レンジで加熱調理すると野菜等にしん
が残ったり、品分的に水分の蒸気が大きくなりすぎると
いった欠点が生じる。一方、水分活性が０．９８５を越
えるものでは調味液が本来有する調味機能が十分発揮さ
れず、調理後良好な味覚のものを得ることができない。Aw=P/Po=ERH/100 Conventionally, the water activity of commercially available seasoning liquids, Worcestershire sauce, Tonka sauce, pressure oil, etc. is 0.6 to 0.85, but in the present invention, it is particularly 0.88 to 0. .985, preferably 0.90-0.985, particularly preferably 0.95-0
．． 98 (all values at 25°C). A seasoning solution with water activity in this range can be easily obtained by adjusting the amount of water added, but it is not enough to simply increase the amount of water added. It is determined by taking into consideration the amount of components that restrict the free movement of water. However, if a seasoning liquid with a water activity of less than 0.88 is used for cooking in a microwave oven, there will be disadvantages such as leftover residue on vegetables, etc., and too much water vapor depending on the product. On the other hand, if the water activity exceeds 0.985, the original seasoning function of the seasoning liquid will not be sufficiently exhibited, and it will not be possible to obtain a product with a good taste after cooking.
次の本発明に係る電子レンジ用料理用調味液を具体的に
例示する。尚、各成分の含有量は重量％（以下、％と略
称する）である。又、下記の調味液の粘度について、Ｂ
型粘度計を用いてローターＮｏ３（クリームソースのみ
Ｎｏ４ ） 、３０ｒｐｍ ％２５℃で測定した値を示
す。The following specific example of the cooking seasoning liquid for microwave ovens according to the present invention will be given below. In addition, the content of each component is weight % (hereinafter abbreviated as %). Also, regarding the viscosity of the seasoning liquid below, B
The values are measured using a type viscometer with rotor No. 3 (cream sauce only No. 4), 30 rpm, 25°C.
Ｏクリームソース（水分活性０．９７：粘度１００４０
ｃ、 ｐ、 ）ホイップクリーム １
２９６野菜（マツシュルーム等） ９小麦粉ル
ー ８調味料及び香辛料
８ワイン
２果実 ４水（ブイヨン
を含む）５７
０トマトソース（水分活性０．９５：粘度４２００ｃ、
ρ、）野菜（トマト、玉ネギ等） ２０％調味料
及び香辛料 １２果実
５ワイン
３油脂 ７でんぷん
５水（ブイヨンを含む）４８
計 １０
０野菜（ネギ等） １２％鳥肉ミンチ
７調味料及び香辛料
９正油
４でんぷん ６水
６２計
１００野菜
（玉ネギ等） １６％鳥肉ミンチ
９ラード及びゴマ油
１２調味料及び香辛料 ８でん
ぷん ７水（鳥ガラスープ含
む）４８
本発明では、規定した水分活性の範囲内で上記配合を変
動させることができるとともに、さらに別の態様の調味
液を種々調製することができる。O cream sauce (water activity 0.97: viscosity 10040
c, p, ) whipped cream 1
296 Vegetables (pine mushrooms, etc.) 9 Flour roux 8 Seasonings and spices
8 wine
2 Fruit 4 Water (including bouillon) 57 0 Tomato sauce (water activity 0.95: viscosity 4200c,
ρ,) Vegetables (tomatoes, onions, etc.) 20% seasonings and spices 12 fruits
5 wine
3 fats and oils 7 starch
5 water (including bouillon) 48 total 10
0 Vegetables (green onions, etc.) 12% Minced chicken 7 Seasonings and spices
9 shoyu
4 starch 6 water
62 total
100 vegetables (onions, etc.) 16% minced chicken
9 Lard and sesame oil
12 Seasonings and spices 8 Starch 7 Water (including chicken stock soup) 48 In the present invention, the above formulation can be varied within the specified water activity range, and various seasoning liquids of other embodiments can be prepared. can.
又、本発明において各ソースの粘度を：クリームソース
９５００〜１１０００ ｃ、ρ。In addition, in the present invention, the viscosity of each sauce is: cream sauce 9500 to 11000 c, ρ.
トマトソース ３５００〜４８０ｆ） ｃ、ｐ
。Tomato sauce 3500~480f) c, p
.
大根あんかけソース １８００〜４０００ ｃ、ｐ。Radish Ankake Sauce 1800-4000 c, p.
中華あんかけソース １３００〜３０００ ｃ、ｐ。Chinese Ankake Sauce 1300-3000 c, p.
に調整することによって、電子レンジ加熱調理時の対流
を促進し、調味浸透性を高めるとともに、皿へのソース
のこびり付きやふきこぼれを一層有効に抑えることが可
能となる。By adjusting the amount, it is possible to promote convection during microwave cooking, improve seasoning penetration, and more effectively prevent sauce from sticking to the dish or boiling over.
本発明においては単に水分含量を特定するのではなくて
、水分活性が特定の範囲内にあるものを用いるのである
が、これは電子レンジ加熱におけるマイクロ波による作
用によって、この範囲の自由水が電子レンジでの調理に
有効に利用されるものと推定される。In the present invention, we do not simply specify the water content, but rather use water that has a water activity within a specific range. It is assumed that it will be effectively used for cooking in the microwave.
本発明の調味液を電子レンジでの調理に用いると、短時
間で、こげの発生もなく簡易に調理することができる。When the seasoning liquid of the present invention is used for cooking in a microwave oven, cooking can be easily carried out in a short time and without causing burning.
又、鍋等の調理器を必要とせず、直接盛り皿で調理でき
るので後かたすけが極めて、容易であるという利点があ
る。さらに、味の浸透がよく、少量の食品素材であって
も大量に料理したのと同等のすぐれた味覚を得ることが
できる。Another advantage is that it is extremely easy to clean up after cooking because it does not require a cooker such as a pot and can be cooked directly on a serving plate. Furthermore, the taste penetrates well, and even with a small amount of food material, you can get the same excellent taste as if you cooked a large amount of food material.
従って、本発明の調味液は電子レンジを用いた調理に広
く用いることができるが、特に煮込み用の料理に好適で
ある。Therefore, the seasoning liquid of the present invention can be widely used in cooking using a microwave oven, but is particularly suitable for cooking in stews.
次に実施例により本発明を説明する。Next, the present invention will be explained with reference to examples.
実施例１
しめじ、えのきたけ、マッシニルシームからなるきのこ
１００ｇを水洗いし、食べやすい大きさに切った後深め
の皿に入れ、前記クリームソース１００ｇをかけ、ラッ
プをしてから電子レンジで５分く出力５００ワツト）加
熱した。その結果、味がなかまでしみ込んだ美味なきの
こクリーム煮が得られた。Example 1 Wash 100 g of mushrooms consisting of shimeji mushrooms, enoki mushrooms, and massiniru seams, cut them into bite-sized pieces, put them in a deep dish, cover with 100 g of the cream sauce, cover with plastic wrap, and microwave for 5 minutes. 500 watts). As a result, a delicious cream-stewed mushroom with flavor soaked through was obtained.
実施例２
皮をむいた大根を７〜３ｍｍ厚に輪切りにし、水にさら
した後、水を切り深めの皿に入れる。これに前記大根の
あんかけソース１００ｇをかけ、ラップをしてから電子
レンジで７分（出力５００ワツト）加熱したところ、し
んがなく、十分味がしみ込み、かつこげのない大根のそ
ぼろあんかけが得られた。Example 2 Peeled daikon radish is cut into rounds 7-3 mm thick, exposed to water, drained and placed in a deep dish. When I poured 100g of the radish sauce on top of this, wrapped it in plastic wrap, and heated it in the microwave for 7 minutes (output: 500 watts), I was able to get a minced radish sauce that was completely soaked in flavor and not burnt. It was done.
Claims (1)
ことを特徴とする電子レンジ用料理用調味液。A cooking seasoning liquid for use in a microwave oven, characterized in that the water activity of the seasoning liquid is in the range of 0.88 to 0.985.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60236076A JPS6296075A (en) | 1985-10-22 | 1985-10-22 | Seasoning solution for cooking for electronic oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60236076A JPS6296075A (en) | 1985-10-22 | 1985-10-22 | Seasoning solution for cooking for electronic oven |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6296075A true JPS6296075A (en) | 1987-05-02 |
| JPH0555103B2 JPH0555103B2 (en) | 1993-08-16 |
Family
ID=16995361
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60236076A Granted JPS6296075A (en) | 1985-10-22 | 1985-10-22 | Seasoning solution for cooking for electronic oven |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6296075A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003274894A (en) * | 2002-01-18 | 2003-09-30 | Yamasa Shoyu Co Ltd | Highly viscous seasoning composition for dressing on food |
| JP2009254303A (en) * | 2008-04-17 | 2009-11-05 | Q P Corp | Packaged liquid seasoning for microwave oven cooking, and method for producing cooked dish using the same |
| JP2010017138A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Packaged liquid food for microwave cooking, and method for producing cooked dish using the same |
| JP2010017133A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Retort cream sauce, packaged food for microwave cooking, and method for preparing or producing cream-stew |
| JP2010017137A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Retort cream sauce, packaged food for microwave cooking, and method for producing cream stew |
| JP2013046644A (en) * | 2012-12-07 | 2013-03-07 | Q P Corp | Retort cream sauce, packed food for microwave cooking, and method for cooking or producing creamed food |
| JP2022117041A (en) * | 2021-01-29 | 2022-08-10 | キッコーマン株式会社 | Microwave cooking liquid seasoning |
-
1985
- 1985-10-22 JP JP60236076A patent/JPS6296075A/en active Granted
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003274894A (en) * | 2002-01-18 | 2003-09-30 | Yamasa Shoyu Co Ltd | Highly viscous seasoning composition for dressing on food |
| JP2009254303A (en) * | 2008-04-17 | 2009-11-05 | Q P Corp | Packaged liquid seasoning for microwave oven cooking, and method for producing cooked dish using the same |
| JP2010017138A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Packaged liquid food for microwave cooking, and method for producing cooked dish using the same |
| JP2010017133A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Retort cream sauce, packaged food for microwave cooking, and method for preparing or producing cream-stew |
| JP2010017137A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Retort cream sauce, packaged food for microwave cooking, and method for producing cream stew |
| JP2013046644A (en) * | 2012-12-07 | 2013-03-07 | Q P Corp | Retort cream sauce, packed food for microwave cooking, and method for cooking or producing creamed food |
| JP2022117041A (en) * | 2021-01-29 | 2022-08-10 | キッコーマン株式会社 | Microwave cooking liquid seasoning |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0555103B2 (en) | 1993-08-16 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |