電子レンジ解凍調理麺用高油分乳化油脂組成物及びその製造方法並びにこれを使用した電子レンジ解凍調理麺用ソース及び電子レンジ解凍調理麺
- 专利权人:
- 日本製粉株式会社
- 发明人:
- 原口 麻紀,小坂 学
- 申请号：
- JP2009099493
- 公开号：
- JP4958937B2
- 申请日:
- 2009.04.16
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
To provide a highly oily emulsified oil and fat composition for cooked frozen noodles to be thawed in a microwave oven, excellent in prevention of freezing burn and binding of cooked frozen noodles to be thawed in a microwave oven and having no influence ON flavor and taste to provide a method for producing the composition and to provide sauce and frozen noodles containing the composition.
SOLUTION: This highly oily emulsified oil-and-fat composition for cooked frozen noodles to be thawed in a microwave oven is obtained by sufficiently mixing decaglycerine fatty acid ester of HLB&ge 15 and/or sucrose stearate ester of HLB&ge 15, and polyhydric alcohol, and water at a specific ratio and heating the mixture to 60-70° C, and emulsifying the product by gradually adding oil-and-fat while stirring so as to bring a mixing amount of oil-and-fat to exceeding 70 mass% and &le 86 mass% of the whole highly oily emulsified oil-and-fat composition. The method for producing the composition and the sauce and frozen noodles containing the composition are also provided.
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- 来源网站：
- 中国工程科技知识中心
