POWDERY SEASONING IMPARTING TASTE AND FLAVOR OF CHAHAN

摘要

PURPOSE:To provide the titled powdery seasoning having excellent powder fluidity and giving CHAHAN (a Chinese dish of fried rice) only by mixing with hot boiled rice, by drying an aqueous solution of hydrolyzed starch having a glucose equivalent of lower than a specific level, adding an edible oil to the obtained dry powder, and mixing the oil-containing powder with seasonings and dried vegetables. CONSTITUTION:A 20-40% suspension of starch of sweet potato, potato, etc. is hydrolyzed with proper acid and/or enzyme by a conventional method until the glucose equivalent (DE) reaches =18, especially 3.5-18. The obtained suspension of hydrolyzed starch is purified by conventional filtration, decoloring, desalting, etc., optionally concentrated, and dried with a drum drier. 100pts.wt. of the obtained dry powder having a specific volume of usually 6-20ml/g is absorbed with usually 25-150pts.wt. of an edible oil such as soybean oil, sesame oil, etc., and is mixed with seasonings and dried vegetables to obtain the objective powdery seasoning giving the taste and flavor of CHAHAN. The amounts of the seasoning and the dried vegetable are 5-60pts.wt. and 3-100pts. wt. per 100pts.wt. of the oil-containing powder, respectively.