JP2006020503A - Liquid seasoning set - Google Patents
Liquid seasoning set Download PDFInfo
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- JP2006020503A JP2006020503A JP2004198736A JP2004198736A JP2006020503A JP 2006020503 A JP2006020503 A JP 2006020503A JP 2004198736 A JP2004198736 A JP 2004198736A JP 2004198736 A JP2004198736 A JP 2004198736A JP 2006020503 A JP2006020503 A JP 2006020503A
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- seasoning
- liquid seasoning
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- soup
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 105
- 239000007788 liquid Substances 0.000 title claims abstract description 81
- 235000014347 soups Nutrition 0.000 claims abstract description 33
- 235000012149 noodles Nutrition 0.000 claims abstract description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 16
- 235000019640 taste Nutrition 0.000 abstract description 25
- 235000013599 spices Nutrition 0.000 abstract description 4
- 235000019583 umami taste Nutrition 0.000 abstract description 3
- 235000019607 umami taste sensations Nutrition 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 3
- 238000000034 method Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 8
- 229920005989 resin Polymers 0.000 description 7
- 239000011347 resin Substances 0.000 description 7
- 239000000284 extract Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- YCKRFDGAMUMZLT-UHFFFAOYSA-N Fluorine atom Chemical compound [F] YCKRFDGAMUMZLT-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920003235 aromatic polyamide Polymers 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229920006122 polyamide resin Polymers 0.000 description 1
- 229920005668 polycarbonate resin Polymers 0.000 description 1
- 239000004431 polycarbonate resin Substances 0.000 description 1
- 229920001225 polyester resin Polymers 0.000 description 1
- 239000004645 polyester resin Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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- Seasonings (AREA)
Abstract
Description
本発明は、鍋つゆ、麺つゆなどに使用される液状調味料に関する。詳細には、ストレートタイプの液状調味料の弱点がカバーされた液状調味料セットに関する。 The present invention relates to a liquid seasoning used for hot pot soup, noodle soup and the like. In detail, it is related with the liquid seasoning set which covered the weak point of the straight type liquid seasoning.
あらかじめ調味された鍋つゆは、具材等を準備するだけで誰でも手軽に本格的な鍋料理を楽しむことができることから昨今需要が増加している。通常、四角い形状のレトルトパウチ、あるいはスタンディングパウチで提供されている。液状調味料には水等で希釈して使用する濃縮タイプとそのまま使用するストレートタイプの２種類存在する。濃縮タイプは容量が少なくて済むので、流通、保存に便利であり、好みの濃度に希釈して使うことができるメリットがある。一方、濃縮タイプは、濃縮工程において出汁の風味が飛んでしまったり、味が変性することもあるため、美味しさを追求する場合ストレートタイプが好まれている。
しかし、ストレートタイプの鍋つゆはそのままでちょうど良い濃度になっているため、水分の多い野菜などの具材を追加しているうちにだんだん味が薄くなってしまうことがある。このとき、薄くなってしまった鍋の中の液量が多いためストレートタイプの鍋つゆの追加ではちょうど良い濃度に戻すのにかなりの量を追加する必要になるが、鍋の中の液は具材の旨味が溶け出しているので捨てたくないという事情もある。
Pre-seasoned hot pot soup is now in increasing demand because anyone can easily enjoy authentic hot pot dishes simply by preparing ingredients. It is usually provided as a square shaped retort pouch or a standing pouch. There are two types of liquid seasonings, a concentrated type that is diluted with water or the like and a straight type that is used as it is. Since the concentrated type requires less capacity, it is convenient for distribution and storage, and has the advantage that it can be diluted to the desired concentration. On the other hand, the concentrated type is preferred when pursuing deliciousness because the flavor of the soup may fly off or the taste may be altered in the concentration step.
However, the straight-type hot pot soup has just the right concentration, so the taste may gradually diminish while adding ingredients such as vegetables with a lot of moisture. At this time, since the amount of liquid in the pan that has become thin is large, it is necessary to add a considerable amount to return to just the right concentration by adding the straight type pan soup, but the liquid in the pan is ingredients There is also a circumstance that I don't want to throw away because the umami taste is melting.
特許文献１には液状調味料の成分を耐熱性のものと熱に弱いものの２つにわけて、それぞれ異なる殺菌条件で処理したものを組み合わせてセットとする発明が記載されている。また、特許文献２、３には１つのレトルトパウチが２室に分けられそれぞれに異なった食品が封入されたものが記載されている。 Patent Document 1 describes an invention in which components of a liquid seasoning are divided into two, heat-resistant and heat-sensitive, and combinations of those processed under different sterilization conditions are set. Patent Documents 2 and 3 describe one retort pouch divided into two chambers, each of which contains different foods.
本発明は、ストレートタイプの鍋つゆの使用時に、水分の多い野菜などの具材を追加しているうちに味が薄くなってしまった場合に、液量を増加させず、また、鍋の汁に溶け出している旨味を損なうことなく、味を元に戻すことができる液状調味料セット、あるいは、味付けが最初から決まっているストレートタイプの鍋つゆの味を消費者が好みに応じて調節したり、最初から最後まで同じ味であるため単調になりがちな鍋つゆの味を途中で調節することができる液状調味料セットを提供することを課題とする。 The present invention does not increase the amount of liquid when the taste becomes thin while adding ingredients such as vegetables with a lot of moisture when using a straight type hot pot soup. Consumers can adjust the taste of the liquid seasoning set that can restore the taste without losing the savory taste, or the taste of the straight type hot pot soup that is seasoned from the beginning, It is an object to provide a liquid seasoning set that can adjust the taste of hot pot soup that tends to be monotonous because it has the same taste from the beginning to the end.
本発明は、ストレートタイプの液状調味料に異なる調味料を添付した液状調味料セットを要旨とする。
本発明は、レトルトパウチに封入されたストレートタイプの液状調味料にレトルトパウチに封入された異なる調味料を添付した液状調味料セットを要旨とする。それぞれのレトルトパウチは連結されたものが好ましく、１つのレトルトパウチを２区画に区分してそれぞれの調味料を封入したものは１つの好ましい態様である。
また、本発明は、レトルトパウチに封入されたストレートタイプの液状調味料にレトルトパウチに封入された濃縮タイプの液状調味料を添付した液状調味料セットを要旨とする。それぞれのレトルトパウチは連結されたものが好ましく、１つのレトルトパウチを２区画に区分してそれぞれの液状調味料を封入した液状調味料セットは特に好ましい態様の１つである。
本発明の液状調味料セットにおいては、ストレートタイプの液状調味料と異なる調味料の量比が１００：１〜１０：１であるのが適当である。
本発明の、液状調味料は鍋つゆ、または、麺つゆに適している。
The gist of the present invention is a liquid seasoning set in which different seasonings are attached to a straight type liquid seasoning.
The gist of the present invention is a liquid seasoning set in which different seasonings encapsulated in a retort pouch are attached to a straight type liquid seasoning encapsulated in a retort pouch. Each retort pouch is preferably connected, and one retort pouch is divided into two sections and each seasoning is encapsulated in one preferred embodiment.
Moreover, this invention makes the summary the liquid seasoning set which attached the concentration type liquid seasoning enclosed with the retort pouch to the straight type liquid seasoning enclosed with the retort pouch. Each retort pouch is preferably connected, and a liquid seasoning set in which one retort pouch is divided into two sections and each liquid seasoning is enclosed is one of particularly preferable embodiments.
In the liquid seasoning set of the present invention, it is appropriate that the amount ratio of the seasoning different from the straight type liquid seasoning is 100: 1 to 10: 1.
The liquid seasoning of the present invention is suitable for hot pot soup or noodle soup.
本発明の液状調味料セットを用いて、鍋物等を楽しむ場合、最初は風味、味に優れたストレートタイプの調味液を使用し、野菜等の具材の水分により、鍋つゆが薄まってしまったら、添付されている濃縮タイプの調味液を追加する。これにより、鍋の液量を増やしすぎることなく、また、すでに具材の旨味が抽出された鍋の味を損なうことなく、味を濃くすることができる。あるいは、味付けが最初から決まっているストレートタイプの鍋つゆの味を消費者が好みに応じて調節したり、最初から最後まで同じ味であるため単調になりがちな鍋つゆの味を途中で調節することができる。 When using the liquid seasoning set of the present invention, when enjoying a pot, etc., first use a straight type seasoning liquid that is excellent in flavor and taste, and if the pot soup has faded due to the moisture of ingredients such as vegetables, Add the attached concentrated seasoning liquid. Thereby, a taste can be deepened, without increasing the liquid quantity of a pan, and without impairing the taste of the pan from which the umami | flavor of the ingredients was already extracted. Alternatively, consumers can adjust the taste of the straight type hot pot soup that is seasoned from the beginning according to their preference, or adjust the taste of the hot pot soup that tends to be monotonous because it has the same taste from the beginning to the end. be able to.
本発明に用いる液状調味料は、一般に市販されている鍋つゆ、麺つゆ等として販売されている、昆布出汁、カツオ出汁、ビーフエキス、ポークエキス等に代表される各種畜産物、水産物エキスをベースとし、それに塩、醤油、味噌の他、甘味料、酸味量、香辛料、着色料、乳化剤などの調味料原料を混合したものであり、和風、韓国風、中華風、洋風といったいずれの調味料でもよい。
ストレートタイプの液状調味料とは、使用時に水等で希釈せずに使用するものであり、濃縮タイプとは、使用時に水等で希釈して使用するべく、濃縮されたものである。
本発明における異なる調味料とは、鍋つゆ、麺つゆなどに添加することができるあらゆる調味料を意味する。具体的には、醤油、みりん等の液状調味料、辛子、味噌等のペースト状の調味料、胡椒、トウガラシ、胡麻等のハーブ、スパイス、乾燥野菜等の粉末の調味料などが例示される。これらを混合したものでもよい。ストレートタイプの液状調味料が薄くなってしまったものを補う目的では、ストレートタイプの液状調味料を濃縮した濃縮タイプの液状調味料を用いるのがよく、濃縮タイプの液状調味料にさらに異なる風味を追加したものも好ましい。これら調味料はレトルト耐性のあるものが好ましい。
液状調味料セットとは、ストレートタイプと濃縮タイプを組み合わせて１つの商品として販売することを意味し、個別の容器に入ったものをセットとしてもよいし、一体に成型されたパウチなどにそれぞれを封入してセットとしても良いが、一体になったものは流通、販売などの面で優れている。
The liquid seasoning used in the present invention is based on various livestock and marine product extracts represented by kelp soup, bonito soup, beef extract, pork extract, etc., which are generally sold as hot pot soup and noodle soup. In addition to salt, soy sauce, miso, and other ingredients such as sweeteners, sourness, spices, colorants, emulsifiers, etc., any seasoning such as Japanese, Korean, Chinese or Western .
The straight type liquid seasoning is used without being diluted with water or the like at the time of use, and the concentrated type is concentrated to be diluted with water or the like at the time of use.
The different seasonings in the present invention mean all seasonings that can be added to hot pot soup, noodle soup and the like. Specific examples include liquid seasonings such as soy sauce and mirin, paste-like seasonings such as pepper and miso, herbs such as pepper, pepper, and sesame, and spices, powdered seasonings such as dried vegetables, and the like. A mixture of these may be used. In order to compensate for the thinning of the straight type liquid seasoning, it is better to use a concentrated type liquid seasoning that is a concentration of the straight type liquid seasoning, and a different flavor has been added to the concentrated type liquid seasoning. Those are also preferred. These seasonings are preferably retort resistant.
A liquid seasoning set means that a straight type and a concentrated type are combined and sold as a single product, which may be contained in individual containers or enclosed in a pouch that is molded integrally. It is good as a set, but the integrated one is excellent in terms of distribution and sales.
本発明の液状調味料はレトルト殺菌された常温保存用でも、冷蔵保存用、冷凍保存用、いずれでも構わない。レトルト殺菌されたものが保存性の点で優れているが、高温で味を損なうような場合はその限りではない。
本発明のレトルトパウチをセットとして販売するためには２種の液体調味液が入ったレトルトパウチが連結されていることが好ましい。最も簡便には、１つのレトルトパウチを２区画に区分してその区画にそれぞれの液体調味液を封入し、それら区画を切り離せるようにミシン目等をつけておくのが好ましい。
The liquid seasoning of the present invention may be used for retort-sterilized room temperature storage, refrigerated storage, or frozen storage. Those that have been sterilized by retort are excellent in terms of storage stability, but this is not the case when the taste is impaired at high temperatures.
In order to sell the retort pouch of the present invention as a set, it is preferable that retort pouches containing two kinds of liquid seasonings are connected. Most simply, it is preferable to divide one retort pouch into two sections, enclose each of the liquid seasoning liquids in the sections, and attach perforations or the like so that the sections can be separated.
本発明において、濃縮タイプの液体調味料はストレートタイプの調味液の濃度が薄まってしまったときの補助的な役割で添付されるものであるから、その量比は、ストレートタイプの液状調味料と濃縮タイプの液状調味料の量比が１００：１〜１０：１程度であるのが適当である。バランスが悪いとどちらかが過剰であり、無駄になる。
例えば、４〜５人で使用する鍋つゆの製品の場合、ストレートタイプを７００ｍｌに対して濃縮タイプを２〜５倍濃縮であれば１０〜２０ｍｌ程度の添付で目的を達する。このバランスは水分が多い野菜等を多く使う鍋であるか、肉類のように水分が出にくい鍋であるかによって、また全体の量によって調節する。
In the present invention, since the concentration type liquid seasoning is attached as an auxiliary role when the concentration of the straight type seasoning liquid has been diluted, the amount ratio thereof is the straight type liquid seasoning and the concentration type. It is appropriate that the amount ratio of the liquid seasoning is about 100: 1 to 10: 1. If the balance is bad, either one is excessive and wasted.
For example, in the case of a pot soup product used by 4 to 5 persons, if the concentrated type is concentrated 2 to 5 times with respect to 700 ml of the straight type, the purpose is achieved with attachment of about 10 to 20 ml. This balance is adjusted depending on whether it is a pan that uses a lot of watery vegetables, etc., or a pan that is hard to get moisture like meat.
ストレートタイプと濃縮タイプの調味液の量比が１：１ではないので、レトルト殺菌を行う際に、配慮が必要である。すなわち、通常のレトルト殺菌用のパウチなどの耐熱性の容器にその他の調味料の部分を入れ、通常の加圧下での加熱殺菌、例えば、蒸気式のレトルト装置、熱水式レトルト装置、シャワー式レトルト装置、スプレー式レトルト装置などで圧力０．１〜３．０ＭＰａ（ゲージ圧力）、１１０〜１３０℃、好ましくは、圧力１．０〜１．５ＭＰａ（ゲージ圧力）、１１５〜１２３℃で５〜６０分程度、の条件でレトルト処理する。 Since the amount ratio of the straight type and the concentrated type seasoning liquid is not 1: 1, consideration is necessary when performing retort sterilization. That is, put other seasonings in a heat-resistant container such as a normal pouch for retort sterilization, heat sterilization under normal pressure, for example, a steam retort device, a hot water retort device, a shower type The pressure is 0.1 to 3.0 MPa (gauge pressure), 110 to 130 ° C., preferably 1.0 to 1.5 MPa (gauge pressure), 115 to 123 ° C. Retort treatment is performed for about 60 minutes.
本発明の液状調味料は、上述のようにストレートタイプを使用していて、濃度が薄まってしまうという状況が発生するような場合に有効であるから、鍋つゆ、または、麺つゆやラーメン等のスープ等に適している。また、ストレートタイプは平均的な味付けになっているので、平均的な消費者より濃い味を望む消費者にとっては、好みの味付けに調節するために使用することもできる。したがって、鍋つゆ、麺つゆ以外でも味の調節が望まれる液体調味料は本発明の対象となる。 Since the liquid seasoning of the present invention is effective when a straight type is used as described above and the concentration is reduced, soup such as hot pot soup or noodle soup or ramen Suitable for etc. Further, since the straight type has an average seasoning, it can be used to adjust the taste to a taste for consumers who desire a deeper taste than the average consumer. Therefore, the liquid seasoning in which taste adjustment is desired other than the hot pot soup and noodle soup is the subject of the present invention.
本発明で使用するレトルトパウチは通常液状調味料に使用されるものなら何でもよい。 本発明のレトルトパウチは、耐熱性を有し、かつレトルト加工処理に耐えられることから、機械的、物理的、化学的、その他等において優れた性質を有する樹脂のフィルムないしシ−トを使用することができ、具体的には、例えば、ポリエステル系樹脂、ポリアミド系樹脂、ポリアラミド系樹脂、ポリカ−ボネ−ト系樹脂、フッ素系樹脂、その他等の強靱な樹脂のフィルムないしシ−トを使用すること、更に樹脂フィルムないしシートにアルミフィルムもしくはシートを蒸着した、アルミ蒸着フィルムを使用できる。而して、上記の樹脂のフィルムないしシ−トとしては、未延伸フィルム、あるいは一軸方向または二軸方向に延伸した延伸フィルム等のいずれのものでも使用することができる。また、本発明において、その樹脂のフィルムないしシ−トは透明または、不透明のもので厚さとしては、耐熱性を有し、強度、剛性等について必要最低限に保持され得る厚さであればよく、約１０μｍないし１００μｍ位、好ましくは、約３０μｍないし８０μｍ位のものがよい。
The retort pouch used in the present invention may be anything as long as it is normally used for liquid seasonings. Since the retort pouch of the present invention has heat resistance and can withstand retort processing, a resin film or sheet having excellent properties in mechanical, physical, chemical, etc. is used. Specifically, for example, a tough resin film or sheet such as polyester resin, polyamide resin, polyaramid resin, polycarbonate resin, fluorine resin, etc. is used. In addition, an aluminum deposited film obtained by depositing an aluminum film or a sheet on a resin film or sheet can be used. Thus, as the resin film or sheet, any of an unstretched film or a stretched film stretched in a uniaxial direction or a biaxial direction can be used. Further, in the present invention, the resin film or sheet is transparent or opaque and has a thickness that is heat resistant and can be held to the minimum necessary for strength, rigidity, etc. The thickness is about 10 μm to 100 μm, preferably about 30 μm to 80 μm.
以下に本発明の実施例を記載するが、本発明はこれらに何ら限定されるものではない。
薄口醤油３０ｇ、鶏ガラスープ１０ｇ、糖類１０ｇ、鰹エキス４．５ｇ、昆布エキス２ｇ、食塩３ｇ、生姜エキス２ｇ、香辛料１．５ｇ、水６４０ｇの原材料を７０℃到達加熱処理を施し、BRIX１〜３、塩分０．８〜１．５、ｐＨ５．５〜６．５のストレートタイプの液体調味料を製造した。また、濃縮タイプの液体調味料は、ストレートタイプを基本に濃縮した製法で、BRIX１５〜２０、塩分６〜８、ｐＨ５〜６．５に調整し製造した。
上記のストレートタイプ液体調味料７００ｍｌと濃縮タイプの調味料１０ｍｌを図１に示したレトルトパウチの大小の区画にそれぞれ封入し、１２０℃、１７分、０．２ＭＰａの条件でレトルト殺菌を行い、本発明の液体調味料セットを製造した。
この液体調味料セットを用いて鍋料理を作って食した。レトルトパウチに設けられた切り目を切り離し、最初にストレートタイプの調味料をと具剤を鍋にいれて鍋料理とし、途中で鍋つゆの濃度が薄くなったときに適宜濃縮タイプの調味料を追加することで、最後まで適切な味の鍋を楽しむことができた。
Examples of the present invention will be described below, but the present invention is not limited thereto.
30 g of soy sauce, 10 g of chicken glass, 10 g of sugar, 4.5 g of koji extract, 2 g of kelp extract, 3 g of salt, 2 g of ginger extract, 1.5 g of spice, and 640 g of water are subjected to heat treatment reaching 70 ° C., BRIX 1 to 3, A straight type liquid seasoning having a salt content of 0.8 to 1.5 and a pH of 5.5 to 6.5 was produced. Moreover, the concentration type liquid seasoning was manufactured by adjusting to BRIX 15-20, salinity 6-8, pH 5-6.5 by the manufacturing method concentrated on the straight type.
700 ml of the above-mentioned straight type liquid seasoning and 10 ml of the concentrated type seasoning are enclosed in the large and small compartments of the retort pouch shown in FIG. 1, and sterilized by retort under the conditions of 120 ° C., 17 minutes and 0.2 MPa. A liquid seasoning set was produced.
Using this liquid seasoning set, we cooked and cooked hot pot dishes. Cut off the cuts made in the retort pouch, first add the straight type seasoning and ingredients into the pan to make the pan dish, and add the concentrated type seasoning as appropriate when the concentration of the pan soup becomes thin on the way By the end, I was able to enjoy a pot with a proper taste until the end.
本発明の液体調味料セットは、ストレートタイプの鍋つゆ等の使用時に味が薄くなってしまった場合に、液量を増加させず、また、鍋の汁に溶け出している旨味を損なうことなく、味を元に戻すことができる液状調味料セットを提供することができる。また、平均的な味付けがされているストレートタイプの液体調味料の味を自分の好みに調整したり、味付けを途中で調節したいという消費者の要望に応えることができる商品を提供することができる。 The liquid seasoning set of the present invention does not increase the amount of liquid when the taste becomes thin when using a straight type hot pot soup, etc. The liquid seasoning set which can return a taste can be provided. In addition, it is possible to provide a product that can meet the demands of consumers who want to adjust the taste of a straight type liquid seasoning with an average seasoning to their own preference or to adjust the seasoning on the way.
１、１′壁面フィルム
２ 底部シール部
３ 底面フィルム折り返し部
４ 底面フィルム切り欠き部
５ ガセット部
６ 側面シール部
７、８ レトルトパウチを２室に分けるためのシール部
９ レトルトパウチを２室に分けるための切り取り線
１０ Ｖ字状切り欠き部
１００ レトルトパウチ
Ａ ストレートタイプの液状調味料を封入する部分
Ｂ 異なる調味料を封入する部分
DESCRIPTION OF SYMBOLS 1, 1 'wall surface film 2 Bottom seal part 3 Bottom film folding | turning part 4 Bottom film notch part 5 Gusset part 6 Side seal part 7, 8 Seal part 9 for dividing a retort pouch into two chambers Divide a retort pouch into two chambers Cutout line 10 V-shaped cutout 100 Retort pouch A Part B for enclosing straight type liquid seasoning B Part for enclosing different seasoning
Claims (7)
The liquid seasoning set according to any one of claims 1 to 6, wherein the liquid seasoning is hot pot soup or noodle soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004198736A JP4537784B2 (en) | 2004-07-06 | 2004-07-06 | Liquid seasoning set |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004198736A JP4537784B2 (en) | 2004-07-06 | 2004-07-06 | Liquid seasoning set |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2006020503A true JP2006020503A (en) | 2006-01-26 |
| JP4537784B2 JP4537784B2 (en) | 2010-09-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2004198736A Expired - Lifetime JP4537784B2 (en) | 2004-07-06 | 2004-07-06 | Liquid seasoning set |
Country Status (1)
| Country | Link |
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| JP (1) | JP4537784B2 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6242793U (en) * | 1985-08-30 | 1987-03-14 | ||
| JPH0357623U (en) * | 1989-10-06 | 1991-06-04 | ||
| JPH10276711A (en) * | 1997-04-01 | 1998-10-20 | Yoshiaki Kobayashi | Liquid seasoning material in bag capable of adjusting degree of seasoning and adjustment therefor |
| JP2001112422A (en) * | 1999-10-14 | 2001-04-24 | Sanei Gen Ffi Inc | Heat-treatment odor-masked food |
-
2004
- 2004-07-06 JP JP2004198736A patent/JP4537784B2/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6242793U (en) * | 1985-08-30 | 1987-03-14 | ||
| JPH0357623U (en) * | 1989-10-06 | 1991-06-04 | ||
| JPH10276711A (en) * | 1997-04-01 | 1998-10-20 | Yoshiaki Kobayashi | Liquid seasoning material in bag capable of adjusting degree of seasoning and adjustment therefor |
| JP2001112422A (en) * | 1999-10-14 | 2001-04-24 | Sanei Gen Ffi Inc | Heat-treatment odor-masked food |
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|---|---|
| JP4537784B2 (en) | 2010-09-08 |
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