PROBLEM TO BE SOLVED: To provide a cooking food set having integrated feeling between a food material and a seasoning liquid and enabling obtaining favorable taste only by cooking by sparkling the seasoning liquid on the food material, and a cooking method of a cooking food, using the same.SOLUTION: A cooking food set includes at least a food material and a bottled seasoning liquid. The cooking food set is such that: the seasoning liquid of 1 pt.mass-30 pts.mass is included based on 100 pts.mass of the food material the seasoning liquid contains 5 mass%-15 mass% of common salt, and a hot water soluble thickener and the viscosity of the seasoning liquid is 0.1 Pa s-300 Pa s at a product temperature of 20°C, and the viscosity when preparing a mixture from 100 pts.mass of the seasoning liquid and 20 pts.mass of water, and heating the mixture at 90°C-100°C for 5 minutes followed by cooling to 20°C is higher than the viscosity of the mixture at 20°C before heating. A cooking method for a cooking food includes using the cooking food set, and the cooking method for a cooking food has a step of cooking in a state of bringing a food material into contact with a seasoning liquid.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】本発明は、調味液を食材にかけて加熱調理するだけで、食材と調味液が一体感を有し、好ましい食味を得ることができる、加熱調理用食品及びこれを用いた加熱調理食品の調理方法に関する。【解決手段】食材と、容器詰め調味液とを少なくとも含む、加熱調理用食品セットであって、前記食材100質量部に対し前記調味液を1質量部以上30質量部以下含み、前記調味液は、食塩を5質量%以上15質量%以下及び熱水溶解性増粘剤を含み、前記調味液の粘度が、品温20℃で0.1Pa・s以上300Pa・s以下であり、かつ、100質量部の前記調味液と20質量部の水とで混合物を調製した後、90℃以上100℃以下で5分間加熱し、次いで20℃に冷却した時の粘度が、加熱前の前記混合物の20℃における粘度よりも高い、加熱調理用食品セット。前記加熱調理用食品セットを用いた加熱調理食品の調理方法であって、食材を調味液に接触した状態で加熱調理する工程を有する、加熱調理食品の調理方法。【選択図】 なし
