JP2002000219A5 - - Google Patents
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- Publication number
- JP2002000219A5 JP2002000219A5 JP2000224595A JP2000224595A JP2002000219A5 JP 2002000219 A5 JP2002000219 A5 JP 2002000219A5 JP 2000224595 A JP2000224595 A JP 2000224595A JP 2000224595 A JP2000224595 A JP 2000224595A JP 2002000219 A5 JP2002000219 A5 JP 2002000219A5
- Authority
- JP
- Japan
- Prior art keywords
- weight
- gelatin
- thickener
- adjusting
- modified starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Claims (1)
５〜５重量％およびゼラチン０．４〜０．６重量％を含み、糖度を４５〜５３％に調整す
ることにより、ゼラチンによるゲル構造に冷凍耐性を付与した液体調味料。2-5% by weight of modified starch as thickener and 0.0% thickening polysaccharide
A liquid seasoning containing 5 to 5% by weight and gelatin of 0.4 to 0.6% by weight, and adjusting the sugar content to 45 to 53%, thereby imparting freezing resistance to the gel structure of gelatin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000224595A JP3794675B2 (en) | 2000-06-20 | 2000-06-20 | Liquid seasoning composition that does not decrease viscosity when frozen or thawed and prevents the outflow of gravy from food ingredients |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000224595A JP3794675B2 (en) | 2000-06-20 | 2000-06-20 | Liquid seasoning composition that does not decrease viscosity when frozen or thawed and prevents the outflow of gravy from food ingredients |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2002000219A JP2002000219A (en) | 2002-01-08 |
| JP2002000219A5 true JP2002000219A5 (en) | 2005-07-21 |
| JP3794675B2 JP3794675B2 (en) | 2006-07-05 |
Family
ID=18718529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000224595A Expired - Fee Related JP3794675B2 (en) | 2000-06-20 | 2000-06-20 | Liquid seasoning composition that does not decrease viscosity when frozen or thawed and prevents the outflow of gravy from food ingredients |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3794675B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4652293B2 (en) * | 2006-08-01 | 2011-03-16 | 伊那食品工業株式会社 | Frozen food drip inhibitor and frozen food coated with same |
| JP5272072B2 (en) * | 2009-09-29 | 2013-08-28 | イーエヌ大塚製薬株式会社 | Bean softening method |
| KR20180063185A (en) | 2015-10-08 | 2018-06-11 | 산에이겐 에후.에후. 아이. 가부시키가이샤 | Food modifier |
| JP6306247B1 (en) * | 2017-05-23 | 2018-04-04 | 新田ゼラチン株式会社 | Food composition |
| JP6833091B1 (en) * | 2020-06-17 | 2021-02-24 | キユーピー株式会社 | Acidic liquid foods and their manufacturing methods |
-
2000
- 2000-06-20 JP JP2000224595A patent/JP3794675B2/en not_active Expired - Fee Related
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