JPS6047658A - Sauce for chow mein - Google Patents

Abstract

PURPOSE:The titled sauce suitable for frozen chow mein, obtained by processing an edible fat and oil component and an aqueous solution of seasoning component with an emulsifying agent and a viscosity builder into an O/W type emulsion. CONSTITUTION:5-40wt% edible fats and oils (e.g., lard) and 60-90wt% aqueous solution of seasoning component (sauce or matter similar to sauce) are emulsified in water in the presence of 0.05-2.0wt% emulsifying agent (e.g., sucrose fatty acid ester) and 1-5wt% viscosity builder (e.g., gelatin), to give sauce for chow mein consisting of an O/W type emulsion having 40-80wt% water content, showing fluidity near at normal temperature, solid at 0-5 deg.C, keeping a solid state even if it is returned to about 15-20 deg.C in a static state, showing fluidity by external force such as shaking, stirring, etc. The prepared sauce 2 is poured to the bottom of the cooking container 1 for sale, and the noodles 3 and ingredients are put on it, and they are frozen.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a sauce for grilled noodles and sauces that is intended to be compatible with frozen grilled noodles 1' sold mainly at so-called convenience stores.

In recent years, there has been a strong demand for convenience in all aspects, and food products (1) are no exception, and instant products are becoming popular.

Traditionally, frozen yakisoba is sold by freezing boiled noodles, etc.
The usual method for cooking this is to thaw the trout and noodles, fry them in oil using a frying pan, etc., then add the sauce to the mixture and bake. Although this method makes the buckwheat delicious, it is inconvenient and time-consuming. Therefore, it would be extremely convenient if the packaging container for buckwheat noodles itself was made of a material and shape that allows cooking, and thawing the noodles, adding oil and sand, and adding sauce could all be done in one operation. In other words, if you pour sauce into the bottom of a sales container that can be used for cooking, fill it with sauce, place noodles, etc. on top of it, wrap it appropriately, and sell it in a frozen state, the user who purchased it will be able to open the bottom of the sales container. When heated, the water contained in the sauce at the bottom evaporates to thaw the noodles, which are further steamed to ensure that the sauce adheres evenly to the noodles.Then, as the emulsification is broken, the oil and fat that rises in waves is mixed with oil. Delicious fried soba can be prepared extremely easily.

This invention was made from this viewpoint, and includes an aqueous solution of flavoring components with an edible oil and fat content of 5 to 40% by weight.
[sauce or sauce analog] consists of 60-90% by weight, 0.05-20% by weight of emulsifier and 1-1% by weight of thickener.
To provide a sauce for grilling, which is emulsified into an OZW type and has a moisture content of 40 to 80% by weight based on the total emulsion. The details of this invention will be described below.

First, the edible oil in the present invention may be any commonly used edible oil. Examples of animal-based edible oils include lard and beef tallow; examples of vegetable-based edible oils include soybean oil, rapeseed oil, Examples include corn oil, cottonseed oil, palm oil, sesame oil, olive oil, sunflower oil, peanut oil, safflower oil, and hydrogenated oils or mixed fats and oils thereof. Here, add 5 to 50% of these oils and fats.
The reason for setting it at 40% by weight is that if it is a small amount of less than 5% by weight, it may cause burning on containers and cooking utensils, although it depends on the amount of the flavoring aqueous solution that is usually added, and if it exceeds 40% by weight. This is because if the amount is too large, even if the cooking properties are good, it becomes extremely greasy and tastes bad, which is undesirable.

Next, the taste component aqueous solution (sauce or sauce analogue) of the present invention can be prepared from vegetables (e.g., onions, carrots, garlic, tomatoes, ginger, etc.), fruits (e.g., apples, grapes, plums, etc.), It is a mixture of spices (for example, cinnamon bark, cinnamon bark, chili pepper, chili pepper, etc.), seasonings (for example, amino acids, salt, sugar, molasses, glacial acetic acid, etc.), etc., and is the main ingredient that affects taste and flavor. If it is less than 60% by weight, it will be difficult to fully obtain the flavor and taste unique to fried soba, and at the same time, the noodles will not thaw sufficiently due to water evaporation due to lack of water content. In addition, if the amount exceeds 90% by weight, the edible oil and fat content (7) will break down and cause burning.

Furthermore, the emulsifier in this invention is one that can emulsify fats and oils in an O/W type in an aqueous solution of flavoring components.
There is no need to particularly limit the types; examples include lyserine fatty acid ester, sucrose fatty acid, ster, nrubitan fatty acid ester, and lecithin, each alone or in a mixture of two or more. If the amount of such an emulsifier is less than 0.05% by weight, sufficient emulsification will not be achieved, and if the amount exceeds 2.0% by weight, the emulsification will be too stable and breakage of the emulsification will not occur at an appropriate time. It will run out, the oil and sand won't work as well, and the flavor will also be undesirable.

Further, the thickener in this invention is a combination of gelatin, cellulose powder, locust bean gum, and carrageenan, and the relationship between these is particularly important, and each plays an important role. In other words, gelatin is closely related to the hardness of the sauce of this invention at around 0°C and gives good sauce hardness, and locust bean gum stabilizes the emulsification of the sauce and makes the viscosity of the sauce suitable for filling containers. Together with locust bean gum, carrageenan helps stabilize the emulsification of the sauce and improve its consistency. These thickeners facilitate the adhesion of the sauce to the noodles when the noodles are heated and stirred, and the cellulose powder reduces the difficulty of filling the sauce due to gelation when a thickener is used alone. It has an improving effect. Here, the reason why the amount of thickener is limited to 1 to 5% by weight is that if the amount is less than 1% by weight, the expected effect of the thickener will not appear, and if the amount exceeds 5% by weight, the thickening agent will not have the desired effect. This is because the effect is excessive, making it difficult to fill containers, etc., which is undesirable.

The above-mentioned sauce for fried soba of this invention is in a fluid state at room temperature, and solidifies when cooled to 0 to 5 degrees Celsius.
It maintains its assimilated state even when heated to around ℃, and when an external force such as shaking or stirring is applied to it, it becomes fluid, so it can be used as a sauce for frozen fried soba, especially in a cooking container such as a flat pan made of aluminum foil. When it is packed together with noodles in a similar container, it exhibits favorable conditions both during storage and during cooking, making it an excellent sauce unlike any other in the past. It goes without saying that the sauce for fried soba of the present invention can also be used for fried soba other than frozen soba.

Examples and comparative examples of the present invention will be shown below.

[Example 1] 1350 g of purified lard was heated to 70°C, and 20 g of glycerin fatty acid ester (MS manufactured by Riken Vitamin Co., Ltd.)
Citric acid monoglyceride (manufactured by Taiyo Kagaku Co., Ltd. 621-
30 g of B) and 20 g of lecithin (manufactured by Nisshin Oil Co., Ltd.) were added to obtain an oil content.

Separately add 15g of locust bean gum to 3300g of water.

Disperse 15 g of carrageenan and 100 g of luulose powder (Avicel, manufactured by Asahi Kasei Corporation), heat to 70°C while stirring, add 100 g of gelatin and 5050 g of an aqueous solution of flavoring ingredients (approximately 60% moisture), and mix and dissolve. The above oil and fat were added to this and mixed and emulsified under reduced pressure using a vacuum homomixer.Furthermore, by cooling this to 30°C with cooling water, a sauce for fried buckwheat with good fluidity at 30°C was obtained. The taste component aqueous solution used here was onion,
Carrots and kelp are used as raw materials, sugar, starch syrup, and glucose are added to them, followed by protein acid decomposition solution, salt, acetic acid, garlic, ginger, and other spices, and an aqueous solution for Worcestershire sauce colored with caramel is used to reduce the moisture content. 60
%belongs to.

[Example 2] 30 kg of refined palm oil was heated to 70°C, and 7 fatty acid ester o-slcg and 0.2 kg of lecithin were added and mixed to obtain an oil and fat component. Separately, 20 kg of water was mixed with sucrose fatty acid ester. (S-1670 manufactured by Ryoto Co., Ltd.) 0
．． 2kg, locust bean gum 0.3kg, carrageenan 0.1kg, Avicel (same as Example 1) 2.3k
0.8 kg of gelatin and 45.6 kg (approximately 60% moisture) of a taste component aqueous solution (same as in Example 1) were added and heated to 70°C. The above fats and oils were added thereto, mixed and emulsified, and the test combinator was cooled to 28°C. The obtained grilled inba sauce showed good fluidity at 30°C.

[Example 3] 50 g of the sauce obtained in Example 1 was
A sauce layer 2 is created by pouring the sauce at 30°C into the bottom of a cookable aluminum container 1 as shown in the figure, and on top of this a sauce layer 2 is poured.
Place the body 3 together with the ingredients consisting of cabbage, meat, shrimp, etc., cover it with aluminum foil and cool it to -15°C.
Saved for a week.

Thereafter, it was taken out to room temperature, and the container 1 was directly heated in a gas range. As a result, the noodle bodies 3 are steamed and thawed together with the ingredients by the steam evaporating from the sauce layer 2 at the bottom of the container 1.
The sauce will become soft, so if you mix it well with chopsticks or a spatula, the sauce will adhere evenly to the noodles and ingredients, and when heated further,
The oil and fat in the sauce oozed out, preventing the noodle bodies 3 and ingredients from sticking to the bottom of the container 3, and extremely delicious fried soba was cooked. In addition, when a product equivalent to the above product kept at -15°C was taken out of the freezer and left at room temperature,
Even when the temperature rose to ℃, the sauce maintained its frozen shape without flowing unless it was stirred or strongly vibrated.

[Comparative Example 1] A sauce was made in the same manner as in Example 1 except that 100 g of gelatin was not used.
Although it showed good fluidity as in Example 3, it solidified with sufficient hardness even when it was filled into an aluminum container and cooled to 15°C in the same manner as in Example 3. Partial separation of the sauce occurred at 20 to 30°C. The sauce flowed out by simply tilting the container.

[Comparative Example 2] Example 2 except that 0.3 kg of locust bean gum was not used and 0.3 kg of carrageenan was used instead.
When I made a sauce in exactly the same way as above, not only did it not develop sufficient hardness even after cooling to -15℃, but it also had a hardness of 0 to 5.
It already showed fluidity at 0.degree. C., and it adhered to the exterior of the aluminum container, significantly impairing its appearance compared to Comparative Example 1 and lowering its commercial value.

[Comparative Example 3] A sauce was made in the same manner as in Example 1, except that 4,500 g of purified lard, 1,000 g of water, and 4,000 g of taste components were used. The sauce had good hardness at -15°C and hardness at 30°C. Although the fluidity was almost good and no burning phenomenon was observed, the obtained fried soba was extremely oily and the taste and flavor could not be said to be good.

[Brief Description of the Drawings] Fig. 1 is a plan view showing one embodiment of the present invention;
FIG. 2 is a sectional view of FIG. 1. 1... Container, 2... Sauce layer, 3... Noodle body patent applicant: Ueda Oil Co., Ltd. Agent: Kama 1) Bun 2

Claims (4)

[Claims] (1) An edible oil and fat content of 5 to 40% by weight, an aqueous solution of flavor components (sauce or sauce analogue) of 60 to 90% by weight, an emulsifier of 0.05 to 2.0% by weight, and a thickener of 1
~5% by weight, emulsified into an O/W type, with a water content of 40~80% by weight in the total emulsion, fluid at room temperature, and solid at around 0~5°C. A sauce for fried buckwheat, which maintains its solid state even when the temperature is returned to around 15 to 20° C. in a stationary state, and which becomes fluid when subjected to external force such as shaking or stirring. (2) The edible oil is lard, animal fat such as beef tallow, soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil, other vegetable oils, hydrogenated oils, or mixtures thereof. Sauce for grilled soba as described in item 1. (3) Emulsifier is glycerin fatty acid ester, SoyotRI
IW The sauce for fried buckwheat according to claim 1, which is a mixture of 12 or more of the fatty acid estenopesorbitan fatty acid ester and lecithin. (4) 'Nose 0 for baked soy sauce/%' according to claim 1, wherein the thickener is a mixture of gelatin, cellulose powder, locust bean gum, and carrageenan.