PROBLEM TO BE SOLVED: To provide a soy sauce-containing seasoning for microwave ovens, which does not deteriorate the soft texture of bean curd and hardly causes the breakage of the bean curd into small pieces, when mixed with the bean curd and then heated in a microwave oven to obtain the bean curd cooked in soy sauce to obtain a packed soy sauce-containing seasoning for microwave ovens, prepared by packing the soy sauce-containing seasoning for the microwave ovens in a container, and gives the bean curd cooked in soy sauce by charging the bean curd in the container and thermally cooking the bean curd with the microwave oven and to provide a method for using the seasoning to produce the bean curd cooked in the soy sauce with microwave oven.SOLUTION: The soy sauce-containing seasoning for the microwave ovens, which gives the bean curd cooked in soy sauce, when mixed with the bean curd and then thermally cooked with the microwave oven, is characterized in that the content of salt is 1.5 to 7% based on the total amount of the soy sauce-containing seasoning the content of starch is 0.75 to 4 mass% based on the total amount of the soy sauce-containing seasoning the starch is contained in an amount of 50 to 250 pts. per 100 pts. of the salt the viscosity of the seasoning is 0.1 to 10 Pa s. There are provided the method for using the seasoning to produce the bean curd cooked in the soy sauce and the packed soy sauce-containing seasoning for microwave ovens, prepared by packing the soy sauce-containing seasoning in a container.COPYRIGHT: (C)2012,JPO&INPIT【課題】豆腐を醤油含有調味液に加えて煮込むことにより豆腐の醤油煮を得る際に、その加熱を電子レンジ加熱で行っても、豆腐のソフトな食感が損なわれず、しかも、豆腐の煮崩れが生じ難い電子レンジ用醤油含有調味液を提供する。また、前記電子レンジ用醤油含有調味液が容器に充填されてなり、容器内に豆腐を投入し、電子レンジで加熱調理することにより豆腐の醤油煮を得られるようにする容器詰電子レンジ用醤油含有調味液、及びこれらを使用して豆腐の醤油煮を電子レンジで製造する方法を提供する。【解決手段】豆腐を加えて電子レンジで加熱調理することにより豆腐の醤油煮を得られるようにする電子レンジ用醤油含有調味液であって、食塩含有量が醤油含有調味液全体の1.5~7%であり、澱粉含有量が醤油含有調味液全体の0.75~4質量%であり、且つ食塩100部に対して澱粉を50~250部含有されており、粘度が0.1~10Pa・sである電子レンジ用醤油含有調味液。前記醤油含有調味液を利用して豆腐
