JPH01101870A - Defoaming seasoning suitable for microwave oven - Google Patents
Defoaming seasoning suitable for microwave ovenInfo
- Publication number
- JPH01101870A JPH01101870A JP62261302A JP26130287A JPH01101870A JP H01101870 A JPH01101870 A JP H01101870A JP 62261302 A JP62261302 A JP 62261302A JP 26130287 A JP26130287 A JP 26130287A JP H01101870 A JPH01101870 A JP H01101870A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- fatty acid
- acid ester
- powdery
- microwave oven
- 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.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 39
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 24
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 22
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 20
- 239000000194 fatty acid Substances 0.000 claims abstract description 20
- 229930195729 fatty acid Natural products 0.000 claims abstract description 20
- -1 propylene glycol fatty acid ester Chemical class 0.000 claims abstract description 20
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000011780 sodium chloride Substances 0.000 claims abstract description 12
- 239000001103 potassium chloride Substances 0.000 claims abstract description 11
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000005720 sucrose Substances 0.000 claims abstract description 7
- 235000012149 noodles Nutrition 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 235000021307 Triticum Nutrition 0.000 claims abstract description 3
- 241000209140 Triticum Species 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 3
- 239000000126 substance Substances 0.000 claims abstract 2
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 230000003254 anti-foaming effect Effects 0.000 claims description 3
- 239000003531 protein hydrolysate Substances 0.000 claims description 3
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 239000004094 surface-active agent Substances 0.000 abstract description 14
- 238000009835 boiling Methods 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 9
- 238000010438 heat treatment Methods 0.000 abstract description 8
- 239000007788 liquid Substances 0.000 abstract description 8
- 235000021067 refined food Nutrition 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 14
- 235000013305 food Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 241000237509 Patinopecten sp. Species 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 239000001931 piper nigrum l. white Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 235000020637 scallop Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 229920002323 Silicone foam Polymers 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- CVOQYKPWIVSMDC-UHFFFAOYSA-L dipotassium;butanedioate Chemical compound [K+].[K+].[O-]C(=O)CCC([O-])=O CVOQYKPWIVSMDC-UHFFFAOYSA-L 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000013514 silicone foam Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
皇呈上二剋■分互
本発明は、電子レンジで加熱して食用に供するための食
品に調理するのに適した消泡特性を有する調味料に関す
る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a seasoning having defoaming properties suitable for heating in a microwave oven and cooking into food for consumption.
返歪煎豊員
近年、電子レンジの普及に伴ない、電子レンジで食品素
材を直接加熱調理して食用に供することが行われるよう
になってきている。BACKGROUND ART In recent years, with the spread of microwave ovens, it has become common to directly heat and cook food materials in microwave ovens to make them edible.
一方、これに即応して、電子レンジで短時間加熱するの
みで食用に供し得る加工食品も種々市販されるようにな
った０例えば、いわゆるインスタント的なパスタ類や麺
類の加工品が市販されている。On the other hand, in response to this trend, various processed foods that can be made edible by simply heating in a microwave oven have become commercially available.For example, so-called instant pasta and processed noodles have become commercially available. There is.
ところで、これらの加工食品を電子レンジで加熱調理す
るのに調味料が主として用いられるが、通常の調味料を
用いた場合には、加熱に際し、電子レンジの特性により
その出力をコントロールすることが困難であるため、調
味料は沸点以上の連続的加熱を受けて吹きこぼれを起し
、甚だしい場合は調味液の半量以上が容器からこぼれ、
パスタ等の加工食品の復元が十分に行われなくなるとい
う問題°がある。By the way, seasonings are mainly used to cook these processed foods in a microwave oven, but when using regular seasonings, it is difficult to control the output due to the characteristics of the microwave oven. Therefore, the seasoning is continuously heated above its boiling point, causing it to boil over, and in extreme cases, more than half of the seasoning liquid may spill out of the container.
There is a problem in that processed foods such as pasta are not reconstituted sufficiently.
このような調味液の加熱による吹きこぼれ現象を抑制す
るために、消泡効果のある界面活性剤を調味液へ添加す
ることが考えられるが、実際上の効果を得るには多量な
界面活性剤の添加が必要であって、得られる食品の風味
への影響及び食品衛生の観点から実用的でない、なお、
食品素材の加熱に用いる容器を深くすれば吹きこぼれが
防止できるが、電子レンジの容積からみて、上記容器の
深さが制限されるので実際上困難である。In order to suppress this boiling-over phenomenon caused by heating the seasoning liquid, it is possible to add a surfactant with an antifoaming effect to the seasoning liquid, but in order to obtain a practical effect, it is necessary to add a large amount of surfactant. It is impractical from the viewpoint of food hygiene and the influence on the flavor of the resulting food, as it requires addition.
It is possible to prevent boiling over by making the container used for heating the food material deeper, but this is difficult in practice because the depth of the container is limited in view of the volume of the microwave oven.
が”しようとする課
本発明は、軟土の状況に鑑みなされたものであって、上
述した麺類等の加工食品を電子レンジで加熱調理する際
に用いる調味料において、取扱い上便利な粉末形態の調
味料に、特定な界面活性剤を塩化ナトリウム又は塩化カ
リと組合わせて添加することにより、少量の界面活性剤
を添加することにより電子レンジでの加熱に際し、吹き
こぼれの生じない調味料を提供することを課題とする。The present invention was made in view of the situation of soft soil, and is a seasoning that is conveniently handled in powder form for use when cooking processed foods such as noodles in a microwave oven. To provide a seasoning that does not boil over when heated in a microwave oven by adding a small amount of a specific surfactant to a seasoning in combination with sodium chloride or potassium chloride. That is the issue.
以下本発明の詳細な説明する。The present invention will be explained in detail below.
光亙虫璽底
本発明の構成上の特徴は、粉末状調味料に、プロピレン
グリコール脂肪酸エステルもしくはソルビタン脂肪酸エ
ステル或はシヨ糖脂肪酸エステルと塩化ナトリウム又は
塩化カリ或はそれらの混合物を添加したことにある。The structural feature of the present invention is that propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sodium chloride, potassium chloride, or a mixture thereof is added to the powdered seasoning. .
量 を解ンするための
本発明では粉末状調味料に添加するのに用いる界面活性
剤は、プロピレングリコール脂肪酸エステルもしくはソ
ルビタン脂肪酸エステル或はシヨ糖脂肪酸エステルであ
って、これら以外の界面活性剤は表１に示すとおり、吹
きこぼれ現象を抑制できない。上記界面活性剤は混合し
て用いてもよい。In the present invention, the surfactant used to add to the powdered seasoning is propylene glycol fatty acid ester, sorbitan fatty acid ester, or sucrose fatty acid ester, and surfactants other than these are As shown in Table 1, the boiling over phenomenon cannot be suppressed. The above surfactants may be used in combination.
本発明では、これらの界面活性剤を塩化ナトリウム又は
塩化カリもしくはこれらの混合物と併用することにより
、少量の界面活性剤を用いても、調味液の加熱に際して
消泡作用を示して顕著な吹きこぼれ防止効果を奏する。In the present invention, by using these surfactants in combination with sodium chloride, potassium chloride, or a mixture thereof, even if a small amount of surfactant is used, it exhibits an antifoaming effect when heating the seasoning liquid and prevents significant boiling over. be effective.
この効果は、上記塩類に特異的に認められるもノテアっ
て、他の塩類、例えば塩化カルシウム、塩化マグネシウ
ム、硫酸カルシウムでは上記効果は認められない、特に
、塩化カリを使用すると、上記界面活性剤の効果の向上
と同時に食塩摂取量を低減し得るという、健康上の効果
を付加することもできる。Although this effect is observed specifically with the above salts, it is not observed with other salts such as calcium chloride, magnesium chloride, and calcium sulfate.In particular, when potassium chloride is used, the above surfactant It can also have the added health effect of reducing salt intake while improving the effects of salt intake.
次に、種々の界面活性剤を単独並びに塩化ナトリウム又
は塩化カリと併用した場合の吹きこぼれ防止の状態を試
験した結果を表１に示す。Next, Table 1 shows the results of tests on the prevention of boiling over when various surfactants were used alone or in combination with sodium chloride or potassium chloride.
試験方法：
市販のスパゲティ４０ｇと水１８０ｇを、３５０ｍ ｌ
容のカップ状プラスチック容器に入れ、これに各界面活
性剤、ＮａＣ１又はＫＣＩを一定量添加し、電子レンジ
（出力５００Ｗ）で５分間加熱して沸とうさせ、容器か
らの水の吹きこぼれ状態を観察した。Test method: 40g of commercially available spaghetti and 180g of water, 350ml
Add a certain amount of each surfactant, NaCl or KCI, and heat it in a microwave oven (output 500W) for 5 minutes to bring it to a boil. Observe how the water boils over from the container. did.
なお、参考として消泡剤としてのシリコーン櫂脂を添加
した場合についても試験した結果を併せて表１に示した
。For reference, Table 1 also shows the results of tests in which silicone foam was added as an antifoaming agent.
表１にみられるとおり、プロピレングリコール脂肪酸エ
ステルと塩化ナトリウムを併用すると、上記エステルの
量を１／３に低減しても吹きこぼれ防止の効果を示す。As shown in Table 1, when propylene glycol fatty acid ester and sodium chloride are used in combination, the effect of preventing boiling over is exhibited even when the amount of the ester is reduced to 1/3.
また、ソルビタン脂肪酸エステルでは塩化ナトリウムと
併用すると、泡の発生がなくなり、こぼれる水の量も僅
少であることがわかる。なお、シヨ糖脂肪酸エステルを
用いる場合は、親油性（ＨＬＢＩ）のものを用いること
が好ましく、一方、親水性の高いもの（ＨＬＢＩ５）で
は上記吹きこぼれ防止効果が余り認められないので好ま
しくない。Furthermore, it can be seen that when sorbitan fatty acid ester is used in combination with sodium chloride, no bubbles are generated and the amount of water spilled is very small. In addition, when using a sucrose fatty acid ester, it is preferable to use a lipophilic one (HLBI), whereas a highly hydrophilic one (HLBI 5) is not preferable because the above-mentioned boiling-over prevention effect is not so observed.
上記プロピレングリコール脂肪酸エステル並びにソルビ
タン脂肪酸エステルもしくはシヨ糖脂肪酸エステルの粉
末調味料ミックスに対する添加量は、前者では４〜１２
重量％、好ましくは６重量％であり、後者では６〜１２
重量％、好ましくは８重量％である。また、塩化ナトリ
ウム並びに塩化カリもしくはそれらの混合物の上記ミッ
クスに対する添加量は６〜２５重量％、好ましくは１２
．５重量％である。The amount of the propylene glycol fatty acid ester, sorbitan fatty acid ester or sucrose fatty acid ester added to the powder seasoning mix is 4 to 12
% by weight, preferably 6% by weight, the latter from 6 to 12% by weight.
% by weight, preferably 8% by weight. Further, the amount of sodium chloride, potassium chloride, or a mixture thereof added to the above mix is 6 to 25% by weight, preferably 12% by weight.
．． It is 5% by weight.
前記試験結果にみられるように、上記界面活性剤と塩化
ナトリウムもしくは塩化カリとの併用のみでも、電子レ
ンジでの加熱に際しての調味液の吹きこぼれ防止の効果
が認められるが、本発明では調味料として粉乳、粉末油
脂、小麦粉或は澱粉、蛋白加水分解物等を主体とした粉
末調味料を用いると、上記加熱に際し泡立ち防止と吹き
こぼれ防止の効果が一層顕著となり、加うるに、調味上
の効果も向上する。As seen in the above test results, the combination of the surfactant and sodium chloride or potassium chloride alone is effective in preventing the seasoning liquid from boiling over when heated in a microwave oven, but in the present invention, as a seasoning, When using powdered seasonings mainly made of powdered milk, powdered oils and fats, wheat flour, starch, protein hydrolysates, etc., the effect of preventing foaming and boiling over during heating becomes even more pronounced, and in addition, the seasoning effect is also improved. improves.
以下に実施例を示して本発明を具体的に説明する。EXAMPLES The present invention will be specifically described below with reference to Examples.
実施例
粉末調味料の場合：
■コンソメタイプ
（ｇ）
乳ｅｌｌ １７０食塩
３５
チキンエキスパウダー ３２砂ｔＪ！１５
脱脂粉乳 １３デン粉
１４
粉末バター ４
粉末正油 ４．５ホタテエキス
パウダー ４
グルタミン酸ソーダ ２
コハク酸カリ ３ホワイトペツパ
ー ０．５０−ストガーリツク
３
計 ３００ｇ市販ス
パゲティ４０ｇと水１８０ｇをカップ状プラスチック容
器（３５０ｓ＋ ｊ！容）に入れ、これに上記配合の粉
末調味料１０ｇと共に、プロピレングリコール脂肪酸エ
ステル０．４ｇと食塩１ｇを添加し、電子レンジ（出力
５００Ｗ）で５分間加熱して沸とう状態を観察した。そ
の結果、調味液の泡立ち及び吹きこぼれはみられなかっ
た。なお、加熱して得られた調味スパゲティは風味及び
味覚ともに良好であつた。Example powder seasoning case: ■Consommé type (g) milk 170 salt
35 Chicken extract powder 32 Sand tJ! 15 Skimmed milk powder 13 Starch powder
14 Powdered butter 4 Powdered oil 4.5 Scallop extract powder 4 Sodium glutamate 2 Potassium succinate 3 White pepper 0.50 - Stoic garlic
3 Put 40g of commercially available spaghetti and 180g of water into a cup-shaped plastic container (350s+j! volume), add 10g of the powdered seasoning of the above combination, 0.4g of propylene glycol fatty acid ester and 1g of salt, and microwave. (output 500W) for 5 minutes and the boiling state was observed. As a result, no bubbling or boiling over of the seasoning liquid was observed. The seasoned spaghetti obtained by heating had good flavor and taste.
また、上記の粉末調味料１０ｇと共に、シヨ糖脂肪酸エ
ステル０．５ｇと塩化カリ０．５ｇを加えて同様に加熱
した場合も調味液の吹きこぼれは認められず、また、得
られた調味スパゲティは風味及び味覚ともに良好であっ
た。Furthermore, when 0.5 g of sucrose fatty acid ester and 0.5 g of potassium chloride were added to 10 g of the above powdered seasoning and heated in the same manner, no boiling over of the seasoning liquid was observed, and the resulting seasoned spaghetti had no flavor. Both taste and taste were good.
また、上記コンソメタイプの粉末調味料に代えて下記配
合のクリームスープタイプの粉末調味料を用いた場合に
も上記と同様の結果が得られた。Furthermore, the same results as above were obtained when a cream soup type powder seasoning having the following formulation was used instead of the consommé type powder seasoning described above.
■クリームスープタイプ
（ｇ）
全脂粉乳 ６４
脱脂粉乳 ６４
粉末チーズ ３３
粉末ルーベース ３４
粉末油脂 ２６
チキンエキスパウダー ２６ホタテエキスパ
ウダー １６
食塩 １８粉末オニオン
３
植物蛋白加水分解物 ６
グルタミン酸ソーダ ８
キヤベツエキス末 １
ホワイトペツパー ０．５セロリ−０，
３■Cream soup type (g) Whole milk powder 64 Skim milk powder 64 Powdered cheese 33 Powdered roux base 34 Powdered oil 26 Chicken extract powder 26 Scallop extract powder 16 Salt 18 Powdered onion
3 Plant protein hydrolyzate 6 Sodium glutamate 8 Cabbage extract powder 1 White pepper 0.5 celery-0,
3
Claims (2)
ステルもしくはソルビタン脂肪酸エステル或はシヨ糖脂
肪酸エステルと、塩化ナトリウム又は塩化カリ或はそれ
らの混合物とを添加して成る電子レンジ用消泡性調味料
。(1) An antifoaming seasoning for microwave ovens, which is made by adding propylene glycol fatty acid ester, sorbitan fatty acid ester, or sucrose fatty acid ester, and sodium chloride, potassium chloride, or a mixture thereof to a powdered seasoning.
粉、蛋白加水分解物及び化学調味料を配合して成る麺類
用の粉末調味料である特許請求の範囲第（１）項記載の
調味料。(2) The powdered seasoning is a powdered seasoning for noodles, which is a powdered seasoning for noodles, which is a combination of powdered milk, powdered oil and fat, wheat flour or starch, protein hydrolyzate, and chemical seasonings. seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62261302A JPH01101870A (en) | 1987-10-16 | 1987-10-16 | Defoaming seasoning suitable for microwave oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62261302A JPH01101870A (en) | 1987-10-16 | 1987-10-16 | Defoaming seasoning suitable for microwave oven |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01101870A true JPH01101870A (en) | 1989-04-19 |
Family
ID=17359908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62261302A Pending JPH01101870A (en) | 1987-10-16 | 1987-10-16 | Defoaming seasoning suitable for microwave oven |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01101870A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008245611A (en) * | 2007-03-30 | 2008-10-16 | Sanei Gen Ffi Inc | Gel composition and application of the same |
| JP2014515603A (en) * | 2011-03-31 | 2014-07-03 | デュポン ニュートリション バイオサイエンシーズ エーピーエス | Use of propylene glycol to control the extent of heat-induced bubble formation in food systems |
| JP2020124156A (en) * | 2019-02-05 | 2020-08-20 | 日清オイリオグループ株式会社 | Composition for cooking, and cooking method |
-
1987
- 1987-10-16 JP JP62261302A patent/JPH01101870A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008245611A (en) * | 2007-03-30 | 2008-10-16 | Sanei Gen Ffi Inc | Gel composition and application of the same |
| JP2014515603A (en) * | 2011-03-31 | 2014-07-03 | デュポン ニュートリション バイオサイエンシーズ エーピーエス | Use of propylene glycol to control the extent of heat-induced bubble formation in food systems |
| JP2020124156A (en) * | 2019-02-05 | 2020-08-20 | 日清オイリオグループ株式会社 | Composition for cooking, and cooking method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2009284893A (en) | Seasoning liquid imparting baking flavor, steamed noodle coated with the same, and method for producing the same | |
| JP3769239B2 (en) | Seasoning for fried food and method for producing the same | |
| JPH0889186A (en) | Oil-and-fat for cooking use | |
| JP2011142832A (en) | Concentrated cream soup or concentrated cream sauce, and method for producing cream soup or cream sauce using the concentrated cream soup or the concentrated cream sauce | |
| JP4161519B2 (en) | Emulsified oil and fat composition for kneading | |
| JPH01101870A (en) | Defoaming seasoning suitable for microwave oven | |
| TW201922118A (en) | Oil and fat feeling enhancer for foods and foods containing the same | |
| JP2018046801A (en) | Sea urchin-containing sauce and production method therefor | |
| JP2008237124A (en) | Additive for white sauce and food using it | |
| JP3951720B2 (en) | Retort food with excellent flavor | |
| JP2005087014A (en) | Pasta source | |
| JPH0310656A (en) | Seasoning solution for processing food | |
| KR20050006780A (en) | Sauce appended functionality and fish cooking using it's | |
| JP3469819B2 (en) | Seasoning composition for stir-fry and method for producing the same | |
| JP6143288B2 (en) | Boiled sauce manufacturing method, stewed sauce, flavor improver for retort sauce | |
| JP4317428B2 (en) | Dama bleeder, dama bleeder manufacturing method and fried food using the same | |
| JP2016185086A (en) | Egg yolk sauce for instant food, instant food with addition of egg yolk sauce, and method for changing taste of instant food using egg yolk sauce | |
| JP7251896B2 (en) | Liquid seasoning for microwave cooking, and method for producing heated dishes using the liquid seasoning | |
| JP2008005757A (en) | Processed raw material for egg dish, and method for producing egg dish | |
| JPS6049754A (en) | Emulsified seasoning for cooked rice and method for seasoning of cooked rice | |
| JP3399914B2 (en) | Brown rice ingredient enhancer | |
| JP2007195549A (en) | Seasoning and food improved in plenty of body of milk | |
| JP2023121202A (en) | concentrated liquid soup | |
| JPS5988056A (en) | Method for cooking instant noodle | |
| JP5639949B2 (en) | Combination of stewed cooking composition and roux |