| 摘要 |
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. |
