| 摘要 |
PROBLEM TO BE SOLVED: To provide a seasoning liquid for material such as meat and fish to be broiled with a frying pan in teriyaki cooking, which can be applied around the material in a short time, causing no liquid sag from the material.SOLUTION: The seasoning liquid for material to be broiled includes 0.05 to 8.05 mass% of a water-holding modified starch having a water retention value in the swollen state of 3 to 10 times the mass of the modified starch and 0.5 to 16 mass% of a modified starch having a water retention value less than 3 times in combination, such that the viscosity of the seasoning liquid is adjusted to 500 to 16000 cp (B-type viscometer) and the viscosity after heating at 200°C for 30 seconds is adjusted in the range of 1 to 17 cm/30 sec (Bostwick viscometer). |
