TW201936064A - Liquid sauce and uses thereof - Google Patents

Abstract

A liquid sauce and uses thereof are disclosed. The liquid sauce includes 12.5 to 25wt% of seasoning, 2.5 to 3.5% of viscous agent which is starch ester based food starch, and the remaining being water. In addition, the liquid sauce can be applied to contents of a seasoning packet consisting of the liquid sauce and at least one vegetable material, and can be used for cooking a fast food product.

Description

Liquid sauce and its use

The present invention relates to a sauce for food, and more particularly to a liquid sauce and its use.

In response to the busy life of modern people, it is more difficult to achieve time to cook after work. If you want to solve the appetite for food and convenience, you will have doubts about the food safety problem that pops up from time to time. Therefore, if consumers want to cook their own food, there is a tendency to avoid the time-consuming meals.

Despite this, the demand for freshly cooked foods (such as fast-fried foods) has never been reduced. Take the ancient fried noodles as an example. After the noodles are cooked, add the ingredients and stir-fry. Although the aroma is tempting, it is time-consuming and labor-intensive.

On the other hand, the commercially available instant noodles must be cooked or softened with hot water, then the sauce is poured into the noodles and mixed well. This method is convenient but lacks aroma. Mainly because the aroma needs to be heated, and the sauce in the sauce package is oily. If it is heated, the surface will become hot due to the contact between the dough and the sauce. Dry and hard, if there is no other sauce as the bottom and the ingredients are ingredients, the taste is easy to dry, and it seems to be tedious and difficult to cause appetite.

In view of the above, it is necessary to provide a liquid phase sauce which is different from the prior art and its use to solve the problems of the conventional fast food.

An object of the present invention is to provide a liquid phase sauce which is heated by a liquid component in a sauce to moisten, soften and juice the food, so as to quickly provide the flavor of the fried food, thereby easily completing the color and flavor. Fast food.

Another object of the present invention is to provide a liquidus sauce which is used as a base material of a seasoning sauce to quickly provide a freshly fried food. Flavor, and then easily complete the fast-food food with aroma and flavor.

Another object of the present invention is to provide a use of the above-mentioned liquid sauce, which uses the liquid sauce to be combined with an electric stove to cook food, so as to quickly provide the flavor of the fried food, thereby easily completing the fast-food flavor. food.

For the purpose of the above purposes, the present invention provides a liquid phase sauce, which may comprise, by weight percentage, a seasoning, accounting for 12.5 to 25%, and a thickener, accounting for 2.5 to 3.5%. The viscosity agent is a food ester of starch ester. Starch; and water to make up to 100% by weight.

In an embodiment of the invention, the thickener may be acetaminophen adipic acid or starch acetate.

In order to achieve the above object, the present invention further provides a use of the above liquid phase sauce, which can be applied to a content in a seasoning package, the content comprising the liquid sauce and at least one vegetable material.

In order to achieve the above object, the present invention further provides the use of the above liquid phase sauce, which can be applied to cooking a fast-food food.

In an embodiment of the invention, the instant food product is a fast-food pasta or a fast-food rice.

In an embodiment of the present invention, the fast-food food can be placed in a food container, and the liquid sauce can be poured onto the fast-food food. After the water is added to the food container, the food container is It can be placed in a microwave oven for heating.

In an embodiment of the present invention, the food container is in weight percentage: the instant food can account for 25 to 28%, the liquid sauce can account for 35 to 41%, and the water is supplemented to the total weight percentage. It is 100%.

In one embodiment of the invention, the microwave oven can have a heating power between 700 and 1400 watts.

In an embodiment of the invention, the microwave oven may have a heating time of between 60 and 120 seconds.

The above and other objects, features, and advantages of the present invention will become more apparent from Furthermore, the present invention Directional terms, such as up, down, top, bottom, front, back, left, right, inside, outside, side, surrounding, center, horizontal, horizontal, vertical, vertical, axial, radial, top, or most The lower layer and the like are only used in the reference embodiment to explain the directions and relative relationships between the objects. Therefore, the directional terminology used is for the purpose of illustration and understanding of the invention.

First, the liquid sauce according to the embodiment of the present invention may be exemplified by weight percentage, which may include: seasoning, accounting for 12.5 to 25%; viscosity agent, accounting for 2.5 to 3.5%, and the viscosity agent is starch ester (Starch Esters). Edible starch; and water to make up to 100% by weight.

In one embodiment, the thickener may be acetaminophen adipic acid or starch acetate to facilitate obtaining a source of raw materials. Further, based on the general understanding of the food industry, the composition of the aforementioned thickener includes a liquid soup formed. It is a kind of food additive which is thick and resistant to boiling and difficult to hydrolyze, such as: acetaminophen adipic acid or starch acetate, in order to improve the adhesion rate and taste (such as hardness and chewiness) of food after cooking, but not This is limited to this. Among them, the experimental results of testing the different ratios of the thickener are as follows:

Obviously, as shown in Table 1 above, the adhesion rate of the juice in group A is 81.9%, the adhesion rate of the juice is relatively low, the hardness and chewiness of the dough are higher, and the mouthfeel is harder; the adhesion rate of the juice in group E is high. Up to 99.9%, because the consistency of the sauce is too high, the hardness and chewiness of the dough are low, and the taste is soft and rotten. In addition, in terms of the adhesion rate of the juice, the hardness of the dough and the chewiness, the C group is the most moderate, B. Group D followed, in terms of taste, it was also best in group C, followed by group B and group D.

In addition, the liquid sauce of the above embodiment of the present invention has many uses, such as: a content that can be applied to a seasoning package, the content comprising the liquid sauce and at least one vegetable ingredient for use in Cooking a fast-food food, but the serving size of the food solids in the content of the seasoning package can be increased or decreased as needed.

In one embodiment, the instant food product is a fast-food pasta or a fast-food food; the instant food can be placed in a food container, such as a non-metal bowl or a heat-resistant polypropylene (PP) bowl, etc. The liquid sauce can be poured onto the instant food. After the water is added to the food container, the food container can be placed in a microwave oven for heating, for example, the heating power of the microwave oven can be between 700 and 1400 watts. The microwave oven can be heated for between 60 and 120 seconds.

In one embodiment, the food container is in weight percent: the instant food may comprise 25 to 28%, the liquid sauce may comprise 35 to 41%, and the water is supplemented to 100% by weight. To enhance the taste of food. Among them, taking pasta as an example, the experimental results of the ratio test on the noodles, water, and sauce (adding 3% of the thickener) are as follows:

Obviously, as shown in Tables 2 and 3 above, the bite-cut hardness and chewiness of the A1 and A2 groups were the highest, and the mouthfeel was hard; while the E1 and E2 groups had the lowest bite-cut hardness and chewiness, and the mouthfeel was soft; The bite-cut hardness and chewability of the C2 group were the best, while the B1, B2, D1, and D2 groups were the second. If the taste and food appearance were also the best, C1 and C2 were also used, while the B1, B2, D1, and D2 groups were the best. Second.

For example, when the liquid sauce of the above embodiment of the present invention and a content thereof are used, the consumer can use the electric heating stove such as a microwave oven to fast-food having the cold water added to the food container. Food (such as instant noodles, winter flour, noodle, rice noodles or dried rice) is cooked, and during the heating process, the liquid phase component in the liquid sauce (such as the "sauce" type) is heated. The water in the food container and the sauce together form a seasoning steam to automatically perform a ripening and flavoring process on the food (such as instant noodles), so that the instant food gradually moistens, softens and juices, and because the sauce has a thick sauce The thick characteristic makes the instant noodle cake not too soft and rotten due to heating, and the sauce is easy to adhere to the surface of the noodle, and presents a fresh boiled flavor. Moreover, since the chemical starch is heated to a certain temperature, it will be gelatinized, but it will not be hydrolyzed by heating at a high temperature, and it can provide a thick effect and a smooth mouthfeel.

Therefore, the liquid sauce in the above-mentioned embodiment of the present invention and a content thereof in the seasoning package are used for cooking, and only need to use the edible water, and can be quickly produced without prior brewing or frying. The mouth-watering flavor of the fried food, such as instant noodles or rice food with the flavor of the fried food, allows consumers to easily complete the fast-food foods with aromas and flavors, which can improve appetite, increase cooking satisfaction and ease of use. .

The present invention has been disclosed in its preferred embodiments, and is not intended to limit the invention, and the present invention may be modified and modified without departing from the spirit and scope of the invention. The scope of protection is subject to the definition of the scope of the patent application.

Claims (9)

A liquid sauce comprising, by weight percentage, a seasoning, accounting for 12.5 to 25%; a thickener, accounting for 2.5 to 3.5%; the thickening agent is a starch ester edible starch; and water for supplementing to total The weight percentage is 100%. The liquid sauce according to claim 1, wherein the thickener is acetaminophen adipic acid or starch acetate. The use of the liquid sauce according to any one of claims 1 to 2, which is applied to a content in a seasoning package, the content comprising the liquid sauce and at least one vegetable Ingredients. A use of the liquid sauce according to any one of claims 1 to 2, which is applied to cooking a fast-food food. The use of the liquid sauce according to claim 4, wherein the fast food is a fast-food pasta or a fast-food rice. The use of the liquid sauce according to claim 4, wherein the instant food is placed in a food container, the liquid sauce is poured on the fast food, and the food container is added After the water, the food container is placed in a microwave oven for heating. The use of the liquid sauce according to claim 6, wherein in the food container, the instant food comprises 25 to 28%, and the liquid sauce comprises 35 to 41%, and The water is made up to 100% by weight. The use of the liquid sauce according to claim 6 of the patent application, wherein the microwave The furnace has a heating power between 700 and 1400 watts. The use of the liquid sauce according to claim 6, wherein the microwave oven has a heating time of from 60 to 120 seconds.