TW533061B

TW533061B - Sauce composition

Info

Publication number: TW533061B
Application number: TW087103518A
Authority: TW
Inventors: Yan-Hua Ju; Shan-Jing Jou; Wei-Jung Tsai
Original assignee: Food Industry Res
Priority date: 1998-03-10
Filing date: 1998-03-10
Publication date: 2003-05-21

Abstract

A sauce composition comprises 40 to 60 wt% of a sauce material, 20 to 40 wt% of seasonings, 15 to 100 wt% of fat, and 0.5 to 1.5 wt% of an emulsifier. The sauce composition is used in deep dry at a high temperature to greatly reduce the occurrence of sticking to a pot.

Description

533〇6l 月曰 ^案號 87103518 五、發明說明（1) 本發明有關於一種醬包組合物，有礼化劑的醬包組合物，j疋有關於一種含象可得以改善。此醬包組合物在油炸時的枯鋼現主要ΐ:ΐ包是速食匈產品的重要調配料 < 將 ^成伤有油炸紅惠，.以及辣椒 —。醬包内的 Ξ :·，其他尚有酒、糖及醬油等成份豆瓣醬等醬 :門了？ t ί及調味料成份使用高溫油炸方ΐ f油ί紅 *於醬類組以：=:的醬包產品。等，在高溫油炸時容易芎=基酸、糖類及澱粉 =次油炸處理後，必二=壁上，在經醬包所進行的油炸ί;°的：：：：：：；響。目前國内的油炸，無法採用此通常* 有無法控制品質恆—的缺點。、兀因…'法連續作業，而關於醬包中水份沾八旦士約為，甜麵醬： = —般說來’紅蔥含水量 7 7〜8 η-蝓蔣醫力3 Κ 5 5 6 0 /g ’辣豆瓣醬約含水炸醬^ +約含水54 —6〇%，醬油約含水68 — 70%。在油主要是將醬包中至少5〇%以上的水份去除，】：可同時添加砂糖。以如此高含量的水份及具有粘度拉在利用不錢鋼锅材質或其他鐵弗龍處理的容器油炸時均是會造成嚴重的粘鍋現象。因此，本發明之目的即為解決上述問題，因而提供一533〇6l ^ Case number 87103518 V. Description of the invention (1) The present invention relates to a sauce package composition, a polite agent sauce package composition, and an aspect of the invention can be improved. This sauce composition is dry when it is fried. The main ingredients are: the steamed bun is an important ingredient of the fast-food Hungarian products. Ξ in sauce: Other sauces such as watercress, wine, sugar, and soy sauce: Do you have a door? t ί and seasoning ingredients use high-temperature fried square ΐ f oil ί red * in the sauce group with: =: sauce package products. Etc., it is easy to fry at high temperature 基 = base acid, sugar and starch = after frying treatment, it must be fried on the wall in the sauce bag. . At present, domestic fried foods cannot be used. This usually has the disadvantage of not being able to control constant quality. , Wu Yin ... 'method is continuous operation, and about the water in the sauce bag dips Badanshi about, sweet noodle sauce: =-generally speaking' red onion moisture content 7 7 ~ 8 η- 蝓蒋医力 3 Κ 5 5 6 0 / g 'Spicy watercress paste contains about 5 to 60% water, and soy sauce contains about 68 to 70% water. In oil, at least 50% of the water in the sauce bag is removed.]: Sugar can be added at the same time. With such a high content of water and viscosity, it will cause severe sticking phenomenon when it is fried in a container made of stainless steel pan or other Teflon treatment. Therefore, the object of the present invention is to solve the above problems, and therefore to provide a

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案號8710沾1S 五、發明說明（2) 種醬包組合物，此醬包組合物在油炸時，可時顯改善粘的現象。 w 為達成本發明之目的，本發明之醬包組合物包括： 4 0至6 0重量份之醬類材料； 2 0至4 0重量份之調味料； 1 5至1 0 0重量份之油脂；以及 0 · 5至1 · 5重量份之乳化劑。本發明亦包括一種油炸醬包產品，其係將本發包組合物經過油炸處理而得。 - 本發明之特徵為，對於一般的醬包組合物 ::包:::；明所首創。以往並沒有人曾經將乳二適合的乳化劑最好是HLB (hydrophilic and hydrophobic balance)值在3至5 之的例子包括聚ft 7 α W之間。具體虱乙烯山梨糖醇脂肪酸酯、酯、單甘油酯、單乃雔4、丄此— 山呆糖％脂肪酸肪酸酯、有機酸單甘油酯、多元甘二知丙一私月曰卵碟脂等等。 / 0 &脂肪酸酯、及適用之醬類材料可為一般使用辣椒醬、甜麵醬、$ 有醬類材料，例如菌丑瓣醬、辣豆瓣醬等笨，^ 種’亦可以兩種或兩種以上混合使用。T單獨使用-2用之調味料可為—般使用的油、糖、酒、鹽、味精等等，可單獨^料，例如醬種或兩種以上混合使用。用—種，亦可以兩 0470 - 3463EF2; CATHYWAN. p t c 第5頁 533061Case No. 8710 dipping 1S V. Description of the invention (2) A kind of sauce package composition, which can significantly improve the stickiness phenomenon when fried. w In order to achieve the purpose of the present invention, the sauce package composition of the present invention includes: 40 to 60 parts by weight of sauce materials; 20 to 40 parts by weight of seasoning; 15 to 100 parts by weight of fats and oils ; And 0.5 to 1.5 parts by weight of an emulsifier. The present invention also includes a fried sauce package product obtained by frying the composition of the package. -The feature of the present invention is that for common sauce composition :: package :::; No one has ever used a suitable emulsifier for milk 2 with an HLB (hydrophilic and hydrophobic balance) value of 3 to 5. Examples include poly ft 7 α W. Specific lice ethylene sorbitol fatty acid esters, esters, monoglycerides, monoglycerides 4, this — — sorbitan% fatty acid fatty acid esters, organic acid monoglycerides, polyglycerides, mono-glycerides Fat and so on. / 0 & fatty acid esters, and applicable sauce materials can be generally used chili sauce, sweet noodle sauce, $ with sauce materials, such as fungus sauce, spicy bean sauce and other stupid, ^ species' can also be two or two More than one species is used. The seasoning used for T-2 alone can be the usual oil, sugar, wine, salt, monosodium glutamate, etc., which can be used alone, such as sauces or two or more kinds of mixed. Use one or two 0470-3463EF2; CATHYWAN. P t c page 5 533061

本發明醬包組合物中之油脂含量，最好佔醬類材調味料總量之0. 2至1 · 5重量比。適合用於本發明醬包組人物中的油脂可為任何食用之動物油或植物油。動物油的1 體巧子例如豬油或牛冲。植物油的具體例子例如大豆油、、葵花油、玉米油、芥花油、花生油、棕櫚油。油脂可以單獨使用一種’亦可以兩種或兩種以上混合使用。為了更增加醬包組合物的風味，可再加入辛香料，可為15至35重量份。辛香料可使用例如紅蔥、蔥、薑、蒜等。可以單獨使用一種，亦可以兩種或兩種以上混合^ 用。由於將辛香料油炸後，可使香味更佳，即所謂的爆香，因此欲加入本發明之醬包組合物中之辛香料可先經炸處理。、/ 依據本發明，將醬類材料、調味料、油脂、及乳化等混合均勻，亦可更加入油炸過的辛香料，即為本發明之醬包組合物。將此醬包組合物以油炸處理，以使盆產生良好風味及去除水份後，可發現魅鍋的現象可得以大幅改以下藉由實，例進-步說明本發明，但本發明之範圍並不限定於以下貫施例，乃是由所附之申請專利範圍來界定。實施例1 以下實施例中所使用的單位「、份」係指「重量份」而言 ° 先將2 4份紅蔥利用6 4份油脂油炸（油溫為丨3 〇〇c )後備2 至 1 · 5 重量比。 The fat content in the sauce package composition of the present invention, preferably accounts for 0.2 to 1 · 5 weight ratio of the total amount of sauce materials. Suitable fats and oils for use in the sauce pack humans of the present invention may be any edible animal or vegetable oil. Animal fats such as lard or tallow. Specific examples of vegetable oils include, for example, soybean oil, sunflower oil, corn oil, canola oil, peanut oil, and palm oil. Fats and oils may be used singly or in combination of two or more kinds. In order to further increase the flavor of the sauce package composition, spiced spices may be further added, which may be 15 to 35 parts by weight. As the spice, for example, shallot, shallot, ginger, garlic, etc. may be used. You can use one kind alone, or two or more kinds. As the spice is fried, the flavor can be better, so-called fragrant. Therefore, the spice to be added to the sauce composition of the present invention can be fried first. According to the present invention, the sauce materials, seasonings, oils, fats, emulsifiers, etc. are mixed uniformly, and the fried spices and spices can also be added, that is, the sauce package composition of the present invention. This sauce package composition is fried to make the pot produce a good flavor and remove the water. It can be found that the phenomenon of the charm pot can be greatly improved. The following examples are used to further explain the present invention, but the present invention The scope is not limited to the following examples, but is defined by the scope of the attached patent application. Example 1 The unit "parts" used in the following examples refers to "parts by weight" ° First, 24 parts of red shallots are fried with 64 parts of fat and oil (oil temperature is 丨 3 00c).

533061 _案號87103518 _年月曰一修正_ 五、發明說明（4) 用。其次，將17份的甜麵醬、26份的辣豆瓣醬、7份的豆瓣替、1 7份的醬油、8份的米酒及4份的砂糖混合均句後添加2 5份的油脂，再加入0 · 8份之乳化劑··聚氧乙稀山梨糖醇脂肪酸酯（HLB值約為1 6 )，最後加入先前備妥之油炸紅蔥，得到醬包組合物。然後將此醬包組合物進行三次油炸試驗（油溫為1 3 0 °C )，共炸8分鐘。分析油炸後枯在銷上的沈積物，結果如表1所示。實施例2 先將24份紅蔥利用64份油脂油炸（油溫為丨3〇) 用。其次，將1 7份的甜麵醬、26份的辣豆瓣醬、7份的一瓣醬、1 7份的醬油、8份的米酒及4份的砂糖混合均勺加25份的油脂’再加入〇. 8份之乳化劑：山梨糖σ醇脂肪 S旨（HLB值約為4 )，最後加入先前備妥之油炸紅茴，得到包組合物。然後將此醬包組合物進行三次油炸二驗（油厂醬為1 3 0 C )’共炸8分鐘。分析油炸後粘在鍋上的沈積物，結果如表1所示。比較實施例1 步驟同實施例1，但不加入任何乳化劑。所得之結如表1所示。、'"果533061 _Case No. 87103518 _ A month and month amended _ V. Description of the invention (4) Use. Next, mix 17 parts of sweet noodle sauce, 26 parts of hot bean paste, 7 parts of watercress, 17 parts of soy sauce, 8 parts of rice wine, and 4 parts of sugar, add 25 parts of fat, and then add 0 · 8 parts of emulsifier ·· Polyoxyethylene sorbitol fatty acid ester (HLB value is about 16), and finally add the previously prepared fried shallots to obtain the sauce package composition. Then, this sauce package composition was subjected to three deep-frying tests (with an oil temperature of 130 ° C) for a total of 8 minutes. Table 1 shows the results of the analysis of the deposits that have fallen on the pins after frying. Example 2 First, 24 parts of shallots were fried with 64 parts of fat and oil (oil temperature: 30). Next, mix 17 parts of sweet noodle sauce, 26 parts of hot bean paste, 7 parts of one clove sauce, 17 parts of soy sauce, 8 parts of rice wine and 4 parts of sugar, and add 25 parts of fat to the spoon. . 8 parts of emulsifier: sorbose σ alcohol fat S purpose (HLB value is about 4), and finally add the previously prepared fried red anise to obtain a package composition. Then, this sauce-bag composition was subjected to three deep-frying tests (oil factory sauce was 130 C) 'for a total of 8 minutes. The deposits that were stuck to the pan after frying were analyzed, and the results are shown in Table 1. Comparative Example 1 The steps were the same as in Example 1, but no emulsifier was added. The obtained results are shown in Table 1. , '&Quot; Fruit

0470-3463EF2;CATHYWAN.p t c 533061 _案號87103518_年月日修正五、發明說明（5) 组別粘鍋現象實施例1 1.8% 沈積物(1_93，1_61，1_81; M±SD=1.8±0.16) 實施例2 1.5% 沈積物(1·64，1.39，1·47; M±SD=1.5±0_13) 比較實施例1 7.0% 沈積物(7·16,6·87,7_03; MtSD=7±0.14) 在表1中，實施例1及2均與比較實施例1有極明顯的顯著差異性（P<0. 0 0 0 0 );又實施例1與2之間亦有差異性 (Ρ<0· 09)。實施例3 分別將實施例1及實施例2之醬包組合物，經五批次油炸，每批次進行三次油炸試驗，每次油炸時間為5分鐘。分析油炸後枯在鍋上的沈積物，結果如表2所示。0470-3463EF2; CATHYWAN.ptc 533061 _Case No. 87103518_Year Month Day Amendment V. Description of the Invention (5) Group Example of Sticking Pot Example 1.8% Deposits (1_93, 1_61, 1_81; M ± SD = 1.8 ± 0.16 ) Example 2 1.5% sediment (1.64, 1.39, 1.47; M ± SD = 1.5 ± 0_13) Comparative Example 1 7.0% sediment (7 · 16, 6.87, 7_03; MtSD = 7 ± 0.14) In Table 1, Examples 1 and 2 are significantly different from Comparative Example 1 (P < 0.0 0 0 0 0); and there are also differences between Examples 1 and 2 (P < 0 · 09). Example 3 The sauce packages of Examples 1 and 2 were respectively fried in five batches, and each batch was subjected to three frying tests, each frying time being 5 minutes. The deposits that were left on the pan after frying were analyzed, and the results are shown in Table 2.

0470 - 3463EF2; CATHYWAN. p t c 第8頁 533061 _案號87103518_年月日修正五、發明說明（6) 表2 油炸办说祐銷現象(沈積物， %) 比較實施例1 實施例1 實施例2 A 2.85,2.96^2.71 0.03,078,0.82 0.56,0.52,0.46 2.S410.12 0.88±0.13 0.51±0.05 B 1.86,2.01^13 0.76,0.68^0.65 0.68,0.63,0.50 2.00±0.13 0.700+0.06 0.60±0.09 C 2.42,245,2.52 0.86,076,0.96 0_56,039,0.38 2.46 ±0.05 0·86±0·10 0.44 ±0.10 D 2.63,254,2.50 0.78,072,0·62 0-71，0.53,0.62 2·56±0·06 0·71 ± 0.08 0.62 ±0.09 E 2.13,230,215 0.82,0.68,0.63 0.29,0.38,0.53 219±0_09 0.71 ± 0·09 0.40±0.12 Mean 土 SD 2.41 ± 0.31 077 土 0.11 0.52±0_11 在表2中，實施例1及實施例2同例中各油炸批次均無顯著之差異（P>0. 05);又各三實施例之間均有明顯的差異性（P < 0 · 0 0 0 0 ) 〇由以上結果可知，未加入任何乳化劑的醬包組合物，當將其油炸處理後，可發現有相當量的沈積物。而若加入適當的乳化劑，即可使得醬包組合物在油炸後之沈積物大幅減少，粘鍋現象大為改善。雖然本發明已以較佳實施例揭露如上，然其並非用以0470-3463EF2; CATHYWAN. Ptc page 8 533061 _ case number 87103518_ year, month, day, day five, description of the invention (6) Table 2 Frying Office talks about sales (sediment,%) Comparative Example 1 Example 1 Implementation Example 2 A 2.85,2.96 ^ 2.71 0.03,078,0.82 0.56,0.52,0.46 2.S410.12 0.88 ± 0.13 0.51 ± 0.05 B 1.86,2.01 ^ 13 0.76,0.68 ^ 0.65 0.68,0.63,0.50 2.00 ± 0.13 0.700+ 0.06 0.60 ± 0.09 C 2.42,245,2.52 0.86,076,0.96 0_56,039,0.38 2.46 ± 0.05 0 · 86 ± 0 · 10 0.44 ± 0.10 D 2.63,254,2.50 0.78,072,0 · 62 0-71, 0.53,0.62 2 · 56 ± 0 · 06 0 · 71 ± 0.08 0.62 ± 0.09 E 2.13,230,215 0.82,0.68,0.63 0.29,0.38,0.53 219 ± 0_09 0.71 ± 0 · 09 0.40 ± 0.12 Mean SD 2.41 ± 0.31 077 Soil 0.11 0.52 ± 0_11 In Table 2, there is no significant difference between each fried batch in Example 1 and Example 2 in the same example (P >0.05); and there are obvious differences between the three examples. Property (P < 0 · 0 0 0 0) 〇 From the above results, it can be known that when the sauce package composition is added without any emulsifier, a considerable amount of deposits can be found after frying the composition. However, if an appropriate emulsifier is added, the deposit of the sauce package composition after frying can be greatly reduced, and the phenomenon of pan sticking can be greatly improved. Although the present invention has been disclosed above in the preferred embodiment, it is not intended to

0470 - 3463EF2; CATHYWAN. p t c 第9頁 533061 案號 87103518 曰修正五、發明說明（7) 限定本發明，任何熟習此項技藝者，在不脫離本發明之精神和範圍内，當可作更動與潤飾，因此本發明之保護範圍當視後附之申請專利範圍所界定者為準。0470-3463EF2; CATHYWAN. Ptc Page 9 533061 Case No. 87103518 Amendment V. Description of the Invention (7) The invention is limited, and anyone skilled in the art can make changes and modifications without departing from the spirit and scope of the invention. Retouching, so the scope of protection of the present invention shall be determined by the scope of the attached patent application.

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Claims

533061 _ Case No. 87103518_ 年月日 _ί ±± _1 VI. Patent Application Range 8 · The sauce package composition described in item 1 of the patent application scope, wherein the content of the oil and fat accounts for the total amount of sauce materials and seasonings 0。 2 to 1.5 weight ratio. 9. The sauce package composition according to item 1 of the patent application scope, further comprising 15 to 35 parts by weight of spice. 10. The sauce package composition according to item 9 of the scope of the patent application, wherein the spice is selected from the group consisting of shallot, shallot, ginger, garlic, and mixtures thereof. 11. The sauce package composition according to item 10 of the patent application scope, wherein the spice is fried shallot. 1 2. A fried sauce package product, which is obtained by frying the sauce package composition described in item 1 of the scope of patent application.

0470-3463EF2; CATHYWAN. Ptc Page 12 7 > Year $ Month 7th Amendment Year Application Date: $ 7 ^ ί ° | Case No: 87103518 Category: A >; L Heart 1 / ^ Cang Zheng Note) / Bulletin Form Invention Patent Specification 533061 Chinese Sauce Bun Composition, Invention Name English Name (Chinese) 1. Zhu Yanhua 2. Zhou Shanjing 3. Cai Weizhong Inventor Name (English) 1. 2. 3. Nationality 1. Chinese Republic of China 2. Republic of China 3. Residence and residence of the Republic of China 1. Hsinchu City Food Road 331 2. Hsinchu City Food Road 331 3. Hsinchu City Food Road 331 Name (Name) (Chinese) 1. Food Industry Development Institute Name (Name) (English) 1. Nationality 1. Residence, domicile (office) of the ROC applicant 1. Representative name (Chinese) at 331 Food Road, Hsinchu City 1. Liu Tingying% Representative name (English) 1.

0470-3463EF2; CATHYWAN. Ptc Page 1 533061 _ Case No. 87103518; $ Year Month and Day Amendment _ /, Declaration of patent scope — 1 ^, i- 'i ι · A sauce package composition, including: ;;; Meaning: l.:j 40 to 60 parts by weight of sauce-like materials;, one one one two-"20 to 40 parts by weight of seasoning; 15 to 100 parts by weight of fat; and 0. 5 to 1.5 parts by weight of an emulsifier, wherein the HLB value of the emulsifier is between 3 and 5 or between 15 and 17. 2. The sauce package composition according to item 1 of the scope of patent application, wherein the sauce material is selected from the group consisting of hot pepper sauce, sweet noodle sauce, bean paste, spicy bean paste and mixtures thereof. 3. The sauce package composition according to item 1 of the patent application scope, wherein the seasoning is selected from the group consisting of soy sauce, sugar, wine, salt, monosodium glutamate, and mixtures thereof. 4. The sauce package composition according to item 1 of the scope of patent application, wherein the fat is animal oil or vegetable oil. 5. The sauce package composition as described in item 4 of the patent application scope, wherein the animal oil is lard or tallow. 6. The sauce package composition as described in item 4 of the scope of the patent application, wherein the vegetable oil is selected from the group consisting of soybean oil, Caihua oil, corn oil, canola oil, peanut oil, palm oil, and mixtures thereof. . 7. The sauce package composition according to item 1 of the scope of patent application, wherein the emulsifier is selected from polyoxyethylene sorbitol fatty acid ester, sorbitol fatty acid ester, monoglyceride, mono- and diglyceride In the group consisting of sugar fatty acid esters, propylene glycol fatty acid S, organic acid monoglycerides, polyglycerol condensed fatty acid esters, and lecithin.

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