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The high oil content emulsification oil and fat composition and its production method for the microwave oven thawing cooking noodle and the source and the microwave oven thawing cooking noodle which for the microwave oven thawing cooking noodle use this

机译：用于微波炉解冻烹饪面的高油含量乳化油脂组合物及其生产方法以及用于微波炉解冻烹饪面的源和微波炉解冻烹饪面

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摘要

P 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. PSOLUTION: 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≥ 15 and/or sucrose stearate ester of HLB≥ 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 ≤ 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. PCOPYRIGHT: (C)2011 and JPO& INPIT

机译：

提供用于在微波炉中解冻的煮熟的冷冻面条的高油性乳化油脂组合物，在防止冷冻灼伤和在微波炉中解冻的煮熟的冷冻面条的粘结方面优异，并且对风味没有影响。和味道提供一种制备组合物的方法;并提供含有该成分的酱汁和冷冻面。

解决方案：通过充分混合HLB＆ge的十甘油脂肪酸酯获得这种高度油性的乳化油脂组合物，用于在微波炉中解冻的煮熟的冷冻面条。 15和/或HLB＆ge的蔗糖硬脂酸酯; 15，与多元醇，水按特定比例混合，加热至60-70度; C，边搅拌边逐渐添加油脂，使油脂的混合量超过70质量％，从而使产品乳化。整个高油性乳化油脂组合物的86质量％。还提供了该组合物的生产方法以及包含该组合物的酱汁和冷冻面。

版权：（C）2011和JPO＆INPIT 展开▼

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公开/公告号JP4958937B2

专利类型
公开/公告日2012-06-20

原文格式PDF
申请/专利权人日本製粉株式会社;
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申请/专利号JP20090099493
发明设计人小坂学;原口麻紀;
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申请日2009-04-16
分类号A23D7/00;A23L1/16;A23L1/39;
国家 JP
入库时间 2022-08-21 17:38:48

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