PROBLEM TO BE SOLVED: To provide a sauce for an instant chow mein maintaining the flavor characteristic of spices and capable of uniformly imparting the flavor of spices to a chow mein, and a method for producing the same.SOLUTION: Provided is a sauce for an in instant chow mein used by being mixed with an instant chow men requiring hot water draining upon repast. The sauce for an instant chow mein comprises: edible oil of 15 to 65% moisture of 5 to 25% spices an emulsifier and sugar alcohol, and is characterized in that, when fresh water of 300 g is added to 100 g of the sauce for an instant chow mein, stirring and mixing are performed at 25°C and 120 rpm for 3 min using a hand whipper, and thereafter, leaving is performed for 5 min, the separation of a liquid phase or a water phase is not visible.COPYRIGHT: (C)2014,JPO&INPIT【課題】香辛料特有の香味を長期間安定的に保持し、即席焼きそばに均一に香辛料の香味を付与することができる即席焼きそば用ソース、およびその製造方法を提供する。【解決手段】喫食時に湯切りが必要な即席焼きそばと混合して用いる即席焼きそば用ソースであって、食用油脂15~65%、水分5~25%、香辛料、乳化剤、および糖アルコールを含有し、即席焼きそば用ソース100gに対し清水300gを添加し、ハンドホイッパーを用いて、25℃、120rpmで3分間撹拌混合し、その後5分間静置した際に、油相または水相の分離が視認できない特性を有する、即席焼きそば用ソース。【選択図】なし
