PROBLEM TO BE SOLVED: To provide a method for producing a food material that maintains the firmness-texture even when heated/cooked in a microwave oven, and more specifically, in a stage before heating/cooking with a microwave oven, a method for producing a food material that suppresses the pectin β-release as much as possible.SOLUTION: Provided is a method for producing a microwave oven heating/cooking resistant food material that has a cell wall and does not lose the firmness-texture even when heated/cooked in a microwave oven, and characterized in that calcium lactate is added to the seasoning liquid for soaking the food material by 3.0 to 5.0%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】電子レンジ加熱調理した場合でも、歯ごたえを維持した食材の製造方法を提供する。より詳しくは、電子レンジによる加熱調理前の段階において、ペクチンのβ離脱を極力抑制した食材の製造方法を提供する。【解決手段】細胞壁を有し、電子レンジで加熱調理しても歯ごたえを失わない電子レンジ加熱調理耐性食材の製造方法であって、食材を漬け込む調味液に乳酸カルシウムが３．０～５．０％添加されていることを特徴とする、電子レンジ加熱調理耐性食材の製造方法。【選択図】なし
