JP3773108B2 - High viscosity seasoning composition for bean paste - Google Patents
High viscosity seasoning composition for bean paste Download PDFInfo
- Publication number
- JP3773108B2 JP3773108B2 JP2002100021A JP2002100021A JP3773108B2 JP 3773108 B2 JP3773108 B2 JP 3773108B2 JP 2002100021 A JP2002100021 A JP 2002100021A JP 2002100021 A JP2002100021 A JP 2002100021A JP 3773108 B2 JP3773108 B2 JP 3773108B2
- Authority
- JP
- Japan
- Prior art keywords
- seasoning composition
- starch
- seasoning
- oil
- viscosity
- 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.)
- Expired - Lifetime
Links
Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Description
【0001】
【産業上の利用分野】
本発明は、澱粉および油脂を含有し、表面に油層を有する高粘性のあんかけ用の調味組成物に関するものであり、特に、製造特性、充填特性及び包装材料(容器)からの剥離性(取り出し易さ)に優れたあんかけ用調味組成物に関するものである。
【0002】
【従来の技術】
あんかけ(餡掛)とは、調味しただし汁や料理した煮汁にかたくり粉やくず粉などの澱粉の水溶きを加えて調製したとろみのある調味液のことである。
あんかけは、和風料理(だいこん、かぶなどのあんかけ野菜、あんかけ豆腐など)はもとより、中華料理(八宝菜、中華丼、天津丼など)でも汎用されている。
【0003】
【発明が解決しようとする課題】
このようなあんかけ料理を家庭で簡単に楽しむための食品としては、具材とともに調理されたレトルト食品が多数販売されているものの、具材を含まないあんかけ専用の調味料はほとんど提供されていないのが現状である。
この理由として、経済性を担保するため、希釈して使用する高粘性の調味組成物の提供が必須となるが、高粘性の調味組成物の場合、以下に示す様々な問題点を有し、このような問題点を解決しない限り、あんかけ用の高粘性調味組成物の提供は事実上不可能なことであった。
【0004】
(1)製造タンクの壁面や充填機に調味液が付着し、製造・充填の効率や歩留りの低下を招く。
(2)加熱殺菌時、加熱温度が高いと付着した調味組成物が焦げ付き、品質の劣化を招く。
(3)調味組成物が製造設備に付着し易いため、製造ラインの洗浄が面倒で、衛生管理の点で問題となる場合がある。
(4)調味組成物が包装材料(容器)に残存し、使い勝手が悪く、容器のリサイクル上も問題となる場合がある。
【0005】
【課題を解決するための手段】
本発明者は、上記課題を解決するために鋭意検討の結果、澱粉を使用して調製するあんかけ用調味組成物に、さらに油脂を併用し、これらを混合、混練することで表面に油層を有するあんかけ用高粘性調味組成物を調製することができ、このようにして得られた調味料は、製造特性、充填特性及び包装材料(容器)からの剥離性が格段に優れていることを見いだし、本発明を完成させた。
すなわち、本発明は、澱粉を8〜20重量%、油脂を1〜50重量%それぞれ含有し、100℃以下の温度で加熱しながら混合、混練して調製した表面に油層を有するあんかけ用高粘性調味組成物に関するものである。
【0006】
【発明の実施の形態】
本発明の調味組成物は、少なくとも澱粉および油脂を含有することを特徴とするものである。
本発明で使用可能な澱粉としては特に制限はなく、天然澱粉または化工澱粉を挙げることができ、より好ましくは化工澱粉が好適である。
具体的に、天然澱粉としては、小麦澱粉、馬鈴薯澱粉、甘藷澱粉、とうもろこし澱粉、タピオカ澱粉等を例示することができ、化工澱粉としては、上記天然澱粉をヒドキシプロピル、エピクロルヒドリン、リン酸、アジピン酸、酢酸等により置換及び/または架橋された澱粉を例示することができる。
【0007】
本発明で使用する油脂としては、食用油脂であれば特に制限はなく、例えばあまに油、桐油、サフラワー油、かや油、くるみ油、けし油、ひまわり油、綿実油、菜種油、大豆油、からし油、カポック油、米糠油、ごま油、とうもろこし油、落花生油、オリーブ油、つばき油、茶油、ひまし油、やし油、パーム油、パーム各油、カカオ脂、シア脂、ボルネオ脂などの植物油脂や、魚油、鯨油、牛脂、豚脂、羊油、などの動物油脂が挙げられる。
【0008】
澱粉及び油脂の含有量は、高粘性を維持し、調味組成物の水性成分と油性成分の分離が生じない範囲で使用すればよく、具体的には、澱粉の含有量としては、3重量%以上、30重量%以下、好ましくは8重量%以上、20重量%以下である。また、油脂の含有量としては、1重量%以下、50重量%以下、好ましくは8重量%以上、16重量%以下とするのがよい。
【0009】
本発明の調味組成物には、上記成分以外に、水、醤油、糖類、食酢、食塩、うま味調味料類、エキス類、香辛料、発酵調味料、アルコールなど含んでいてもよく、求められる味覚に応じて適宜選定して使用すればよい。
【0010】
本発明の調味組成物は、表面に油層を有する高粘性の調味組成物である。このような調味組成物の調製は、たとえば、全ての原料を所定温度(たとえば、100℃以下)まで加熱しながら混合し、あるいは混練することで実施することができる。
原料の混合及び/または混練は、市販のニーダー型の装置を使用して行えばよく、ジャケットを併設するものを用いることにより、ジャケット内に蒸気または熱水を通すことで、加熱殺菌と混合混練を同時に行うことができる。
【0011】
このように調製した調味組成物は、粘度が高すぎるため、通常のB型粘度計では測定することができない。しかし、あんかけ用調味組成物であるためには、実際の調理に使用する時の希釈倍率で希釈したときの粘度が200cp以上、好ましくは1000cp以上であることが肝要である。
【0012】
本発明の調味組成物の容器への充填は、常法によって行うことができる。すなわち、充填する容器としては、調味料の容器として通常使用されているものであればよく、たとえば、ビン、缶、あるいはナイロン、ポリエチレン、ポリエチレンテレフタレート、ポリプロピレン、ポリスチレン、セロファン等の包材もしくはこれらの組み合わせからなる軟質性あるいは硬質性の容器(小袋、パウチ、バックインボックス、スタンディングパウチ、ラミコンボトルなど)等を利用することができる。
また、調味組成物の充填は、高粘性のものを充填できる市販機器を用い、上記容器に熱充填または無菌充填すればよい。
【0013】
【発明の効果】
本発明の調味組成物は、澱粉および油脂を必須の成分として含有し、表面に油層を有するあんかけ用高粘性調味組成物であり、100℃以下の温度で加熱しながら、澱粉、油脂及びその他の原料を混合、混練することで調製することができる。
このようにして得られた本発明の調味組成物は、調理に使用する時の希釈倍率で希釈したときの粘度が200cp以上で、表面に油層を有するため、製造・充填装置や容器に付着せず、従来の高粘性調味組成物と比べて製造特性、充填特性及び包装材料(容器)からの剥離性の優れた従来にはない特性を有するあんかけ用高粘性調味組成物である。
【0014】
【実施例】
次に実施例により本発明を具体的に説明するが、本発明がこれに限定されるものではない。また、%はすべて重量%である。
【0015】
実施例1
下記の組成で原料を攪拌混合し、加熱・混練した後、ポリエチレン製容器に充填して、本発明の調味組成物とした。なお、食用油脂の配合量は、0%(比較例)、4%(本発明1)、8%(本発明2)、12%(本発明3)、16%(本発明4)、20%(本発明5)とした。
【0016】
<あんかけ用調味組成物の配合>
しょうゆ 20.0%
でんぷん 12.0%
砂糖 7.0%
魚介エキス 5.0%
畜肉エキス 5.0%
うまみ調味料 1.0%
香辛料 0.5%
食酢 1.5%
食用油脂 所定量
水 残部
【0017】
上記の本発明1〜5、比較例1の調味組成物を以下の方法で、製造特性、充填特性、容器からの剥離性を評価した。その結果を表1に示す。
表1から明らかなように、油脂を配合しないと製造・充填ともに困難で、容器に調味組成物が付着・残存してしまう(比較例)。これに対し、油脂を配合したもの(本発明の組成物)は、製造・充填特性とも良好で、容器からの剥離性も問題がなかった。
【0018】
(1)製造特性
100L製造用ニーダータンクにて、上記配合の本発明1〜5、比較例1の調味組成物を製造し、製造状況を観察し、以下の3段階で評価した。
◎ :タンクの側面に調味組成物が付着せず、問題なく製造できる。
○ :タンクの側面に調味組成物が付着するが、問題なく製造できる。
×:タンクの側面に調味組成物が付着し、製造が困難である。
【0019】
(2)充填特性
製造した上記各調味組成物を卓上定量自動充填機でポリエチレン製容器に充填し、充填状況を観察し、以下の3段階で評価した。
◎ :定量的に良好に充填できる。
○ :定量的に充填できる。
×:充填が困難である。
【0020】
(3)容器からの剥離性
充填した各調味組成物を取り出し、容器からの剥離性を確認し、以下の3段階で評価した。
◎ :良好に付着することなく取り出せる。
○ :ほぼ付着することなく取り出せる。
×:包材に調味組成物が付着・残存する。
【0021】
(4)粘度
各調味組成物を3倍希釈し、粘度を測定した。なお、測定はB型粘度計を用い、25℃、30rpmの条件下、No.2のローターを用いて測定した。
【0022】
【表1】
【0023】
実施例2
下記の組成で原料を攪拌混合し、加熱・混練した後、ポリエチレン製容器に充填して、本発明の調味組成物とした。なお、でんぷんの配合量は、2%(比較例2)、10%(本発明6)、15%(本発明7)、20%(本発明8)、25%(本発明9)とした。
【0024】
<あんかけ用調味組成物の配合>
しょうゆ 20.0%
食用油脂 10.0%
砂糖 7.0%
魚介エキス 5.0%
畜肉エキス 5.0%
うまみ調味料 1.0%
香辛料 0.5%
食酢 1.5%
でんぷん 所定量
水 残部
【0025】
上記の本発明1〜4の調味組成物を実施例1と同じ方法で、製造特性、充填特性、容器からの剥離性を評価した。なお、粘度測定はB型粘度計を用い、以下の条件で行った。
本発明6:25℃、6rpm、No.2ローター
本発明7:25℃、6rpm、No.2ローター
本発明8:25℃、6rpm、No.3ローター
本発明9:25℃、6rpm、No.4ローター
比較例2:25℃、6rpm、No.2ローター
【0026】
表2には示していないが、でんぷんを2%しか含有しないもの(比較例2)は、3倍希釈時の粘度が200cp以下で、あんかけ用調味組成物としては不適であった。しかし、10%以上のでんぷんを配合したもの(本発明の組成物)は、製造・充填特性とも良好で、容器からの剥離性も問題がなかった。
【0027】
【表2】
[0001]
[Industrial application fields]
The present invention relates to a high-viscosity seasoning composition containing starch and oil and having an oil layer on the surface, and in particular, production characteristics, filling characteristics, and peelability from packaging materials (containers) (easy to take out) It is related with the seasoning composition for sauce which is excellent in (sa).
[0002]
[Prior art]
Ankake is a thick seasoning liquid prepared by adding water-soluble starch such as hard-cooked powder and crumbs to seasoned but cooked soup or cooked soup.
Ankake is widely used not only in Japanese-style dishes (ankake vegetables such as daikon and kabu, ankake tofu, etc.) but also in Chinese dishes (e.g., Happo vegetables, Chinese rice bowls, and Tianjin rice cakes).
[0003]
[Problems to be solved by the invention]
Although many retort foods cooked with ingredients are sold as foods for easily enjoying such ankake dishes at home, few seasonings exclusively for ankake that do not contain ingredients are provided Is the current situation.
For this reason, in order to ensure economic efficiency, it is essential to provide a high-viscosity seasoning composition to be used by diluting, but in the case of a high-viscosity seasoning composition, it has various problems described below. Unless such a problem was solved, it was practically impossible to provide a high-viscosity seasoning composition for sauce.
[0004]
(1) Seasoning liquid adheres to the wall surface of the production tank and the filling machine, leading to a reduction in production / filling efficiency and yield.
(2) At the time of heat sterilization, if the heating temperature is high, the adhering seasoning composition will be burnt, resulting in quality deterioration.
(3) Since the seasoning composition easily adheres to the production equipment, cleaning of the production line is troublesome and may cause a problem in terms of hygiene management.
(4) The seasoning composition remains in the packaging material (container), which is inconvenient and may cause problems in container recycling.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to solve the above problems, the present inventor has an oil layer on the surface by further using oil and fat in combination with the seasoning composition for starch prepared using starch, and mixing and kneading them. A high-viscosity seasoning composition for sauce can be prepared, and the seasoning thus obtained has been found to have excellent manufacturing characteristics, filling characteristics and peelability from packaging materials (containers), The present invention has been completed.
That is, the present invention contains 8 to 20% by weight starch and 1 to 50% by weight fat and oil, and has a high viscosity for anion having an oil layer on the surface prepared by mixing and kneading while heating at a temperature of 100 ° C or lower. It relates to a seasoning composition.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The seasoning composition of the present invention contains at least starch and fats and oils.
There is no restriction | limiting in particular as starch which can be used by this invention, Natural starch or a modified starch can be mentioned, More preferably, a modified starch is suitable.
Specifically, examples of the natural starch include wheat starch, potato starch, sweet potato starch, corn starch, tapioca starch and the like. Examples include starch substituted and / or cross-linked with acid, acetic acid and the like.
[0007]
The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils. Plants such as mustard oil, kapok oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, palm oil, palm oil, palm oil, cacao butter, shea butter, borneo butter Examples include fats and oils and animal fats such as fish oil, whale oil, beef tallow, pork tallow and sheep oil.
[0008]
The starch and fat content may be used in a range that maintains high viscosity and does not cause separation of the aqueous component and oily component of the seasoning composition. Specifically, the starch content is 3% by weight. The content is 30% by weight or less, preferably 8% by weight or more and 20% by weight or less. In addition, the content of fats and oils is 1% by weight or less, 50% by weight or less, preferably 8% by weight or more and 16% by weight or less.
[0009]
In addition to the above components, the seasoning composition of the present invention may contain water, soy sauce, sugar, vinegar, salt, umami seasonings, extracts, spices, fermented seasonings, alcohol, etc. It may be appropriately selected and used accordingly.
[0010]
The seasoning composition of the present invention is a highly viscous seasoning composition having an oil layer on the surface. Such a seasoning composition can be prepared, for example, by mixing or kneading all the raw materials while heating them to a predetermined temperature (for example, 100 ° C. or lower).
The mixing and / or kneading of the raw material may be performed using a commercially available kneader-type apparatus. By using a device equipped with a jacket, steam or hot water is passed through the jacket, and heat sterilization and mixing and kneading are performed. Can be performed simultaneously.
[0011]
Since the seasoning composition prepared in this way has a too high viscosity, it cannot be measured with a normal B-type viscometer. However, in order to be a seasoning composition for bean paste, it is important that the viscosity when diluted at the dilution rate used in actual cooking is 200 cp or more, preferably 1000 cp or more.
[0012]
Filling the container with the seasoning composition of the present invention can be performed by a conventional method. That is, the container to be filled may be any container that is usually used as a seasoning container. For example, bottles, cans, or packaging materials such as nylon, polyethylene, polyethylene terephthalate, polypropylene, polystyrene, cellophane, or the like. A soft or hard container (a sachet, a pouch, a back-in box, a standing pouch, a ramicon bottle, etc.) made of a combination can be used.
Moreover, the filling of the seasoning composition may be performed by filling the container with heat or aseptic filling using a commercially available device capable of filling a highly viscous product.
[0013]
【The invention's effect】
The seasoning composition of the present invention is a high-viscosity seasoning composition for starch that contains starch and fat as essential components, and has an oil layer on the surface. While heating at a temperature of 100 ° C. or lower, starch, fat and other It can be prepared by mixing and kneading the raw materials.
The seasoning composition of the present invention thus obtained has a viscosity of 200 cp or more when diluted at the dilution rate when used for cooking, and has an oil layer on the surface. Furthermore, it is a high-viscosity seasoning composition for sauce that has unprecedented characteristics that are superior in production characteristics, filling characteristics and peelability from packaging materials (containers) as compared with conventional high-viscosity seasoning compositions.
[0014]
【Example】
EXAMPLES Next, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto. Moreover, all% are weight%.
[0015]
Example 1
The raw materials were stirred and mixed with the following composition, heated and kneaded, and then filled into a polyethylene container to obtain a seasoning composition of the present invention. The blending amounts of edible fats and oils are 0% (comparative example), 4% (present invention 1), 8% (present invention 2), 12% (present invention 3), 16% (present invention 4), and 20%. (Invention 5).
[0016]
<Combination of seasoning composition for bean paste>
Soy sauce 20.0%
Starch 12.0%
Sugar 7.0%
Seafood extract 5.0%
Livestock meat extract 5.0%
Umami seasoning 1.0%
Spice 0.5%
Vinegar 1.5%
Edible oils and fats Predetermined amount of water Balance [0017]
The seasoning compositions of the present inventions 1 to 5 and Comparative Example 1 were evaluated for production characteristics, filling characteristics, and peelability from the container by the following methods. The results are shown in Table 1.
As is apparent from Table 1, if oils and fats are not blended, both production and filling are difficult, and the seasoning composition adheres and remains in the container (comparative example). On the other hand, what mix | blended fats and oils (composition of this invention) had favorable manufacturing and filling characteristics, and there was no problem also in the peelability from a container.
[0018]
(1) Manufacturing characteristics In the kneader tank for manufacturing 100 L, the seasoning compositions of the present inventions 1 to 5 and Comparative Example 1 were manufactured, the manufacturing situation was observed, and evaluated in the following three stages.
(Double-circle): A seasoning composition does not adhere to the side of a tank, and it can manufacture without a problem.
○: Although the seasoning composition adheres to the side of the tank, it can be produced without problems.
X: The seasoning composition adheres to the side surface of the tank, and the production is difficult.
[0019]
(2) Filling characteristics Each of the produced seasoning compositions was filled into a polyethylene container with a tabletop automatic filling machine, the filling state was observed, and evaluated in the following three stages.
(Double-circle): It can fill well quantitatively.
○: Can be filled quantitatively.
X: Filling is difficult.
[0020]
(3) Removability from the container Each seasoning composition filled was taken out, the releasability from the container was confirmed, and evaluated in the following three stages.
A: Can be taken out without good adhesion.
○: Can be taken out with almost no adhesion.
X: The seasoning composition adheres and remains on the packaging material.
[0021]
(4) Viscosity Each seasoning composition was diluted 3 times and the viscosity was measured. The measurement was conducted using a B-type viscometer under the conditions of 25 ° C. and 30 rpm under No. Measurements were made using two rotors.
[0022]
[Table 1]
[0023]
Example 2
The raw materials were stirred and mixed with the following composition, heated and kneaded, and then filled into a polyethylene container to obtain a seasoning composition of the present invention. The starch content was 2% (Comparative Example 2), 10% (Invention 6), 15% (Invention 7), 20% (Invention 8), and 25% (Invention 9).
[0024]
<Combination of seasoning composition for bean paste>
Soy sauce 20.0%
Edible oils and fats 10.0%
Sugar 7.0%
Seafood extract 5.0%
Livestock meat extract 5.0%
Umami seasoning 1.0%
Spice 0.5%
Vinegar 1.5%
Starch predetermined amount of water remaining [0025]
The seasoning compositions of the present inventions 1 to 4 were evaluated in the same manner as in Example 1 for production characteristics, filling characteristics, and peelability from the container. The viscosity was measured using a B-type viscometer under the following conditions.
Invention 6: 25 ° C., 6 rpm, No. 2-rotor Invention 7: 25 ° C., 6 rpm, No. 2 2-rotor Invention 8: 25 ° C., 6 rpm, No. 2 3 rotor invention 9: 25 ° C., 6 rpm, No. 3 4-rotor comparative example 2: 25 ° C., 6 rpm, No. 4 2 rotors [0026]
Although not shown in Table 2, the one containing only 2% starch (Comparative Example 2) had a viscosity of 200 cp or less when diluted 3 times, and was unsuitable as a seasoning composition for sauce. However, those containing 10% or more of starch (the composition of the present invention) were good in production and filling characteristics and had no problem in peelability from the container.
[0027]
[Table 2]
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002100021A JP3773108B2 (en) | 2002-01-18 | 2002-04-02 | High viscosity seasoning composition for bean paste |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2002-9399 | 2002-01-18 | ||
JP2002009399 | 2002-01-18 | ||
JP2002100021A JP3773108B2 (en) | 2002-01-18 | 2002-04-02 | High viscosity seasoning composition for bean paste |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2003274894A JP2003274894A (en) | 2003-09-30 |
JP3773108B2 true JP3773108B2 (en) | 2006-05-10 |
Family
ID=29217929
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2002100021A Expired - Lifetime JP3773108B2 (en) | 2002-01-18 | 2002-04-02 | High viscosity seasoning composition for bean paste |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3773108B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007330214A (en) * | 2006-06-19 | 2007-12-27 | Ok Food Industry Co Ltd | Liquid fried bean curd, packed liquid fried bean curd, and method for producing rolled sushi using the liquid fried bean curd and packed liquid fried bean curd |
JP6228755B2 (en) * | 2013-05-30 | 2017-11-08 | 日清食品冷凍株式会社 | Thorami soup base |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6296075A (en) * | 1985-10-22 | 1987-05-02 | House Food Ind Co Ltd | Seasoning solution for cooking for electronic oven |
JP3623628B2 (en) * | 1997-01-17 | 2005-02-23 | 株式会社ミツカングループ本社 | High viscosity seasoning liquid |
-
2002
- 2002-04-02 JP JP2002100021A patent/JP3773108B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JP2003274894A (en) | 2003-09-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
TWI568364B (en) | Container-containing liquid or pasty food composition and method of producing the same | |
WO2004105512A1 (en) | Method for preparing a gelled food product | |
JP4039957B2 (en) | Concentrated seasoning liquid and method for producing the same | |
JP6193643B2 (en) | Liquid seasoning and food production method | |
JP3773108B2 (en) | High viscosity seasoning composition for bean paste | |
JP6490564B2 (en) | Solid roux | |
JP5841038B2 (en) | Solid roux | |
JP6644182B1 (en) | Twin pack sauce | |
JP6033020B2 (en) | Frozen food composition in a container | |
JP7274949B2 (en) | COMPOSITION FOR PREPARATION OF FOOD WITH ADDED SOLVENT | |
JP6487000B2 (en) | Solid roux | |
JP2002218938A (en) | Molded seasoning containing fat as main ingredient, and method for preparing the molded seasoning | |
JP5131862B2 (en) | Frozen carbonara sauce using okara paste | |
JP6228755B2 (en) | Thorami soup base | |
JP3252389B2 (en) | Oil and fat foods | |
JP7154980B2 (en) | METHOD FOR MANUFACTURING LIQUID OR PASTE FOOD COMPOSITION | |
JP7032883B2 (en) | Manufacturing method of liquid seasoning | |
JP6865786B2 (en) | How to fill liquid soup. | |
JP3615315B2 (en) | Process for producing perfume oil-containing food | |
JP5951436B2 (en) | Method for producing liquid or pasty food composition in container | |
JPH08294376A (en) | Preparation of canned sauce | |
JP4236470B2 (en) | Oil and fat food for toast | |
JP2010068768A (en) | Method for producing packaged pasty seasoning sauce | |
JP7279289B2 (en) | Liquid or paste food composition in container and method for producing the same | |
JPH0622451B2 (en) | Manufacturing method of rice cake-containing food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20040401 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20050927 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20051003 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20051122 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20051117 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20051222 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20060111 |
|
A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20060117 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20060208 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20060209 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 3773108 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100224 Year of fee payment: 4 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100224 Year of fee payment: 4 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110224 Year of fee payment: 5 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110224 Year of fee payment: 5 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110224 Year of fee payment: 5 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120224 Year of fee payment: 6 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120224 Year of fee payment: 6 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130224 Year of fee payment: 7 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130224 Year of fee payment: 7 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130224 Year of fee payment: 7 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140224 Year of fee payment: 8 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
EXPY | Cancellation because of completion of term |