| 摘要 |
PURPOSE:To obtain a seasoning which can be heated with a microwave oven without causing boiling over, by adding a specific surfactant in combination with sodium chloride or potassium chloride to a powdery seasoning used in the cooking of a processed food such as noodles with a microwave oven. CONSTITUTION:The objective seasoning is produced by compounding a powdery seasoning with (A) a propylene glycol fatty acid ester, a sorbitan fatty acid ester or a sucrose fatty acid ester and (B) sodium chloride, potassium chloride or their mixture. The powdery seasoning is e.g. those for noodles and produced by compounding powdery milk, powdery oil and fat, wheat flour or starch, hyrolyzed protein and chemical seasoning. A defoaming effect and a remarkable effect to prevent the boiling over can be attained in the heating of the seasoned liquid even by using only a small amount of a surfactant. |
