JP3945889B2 - Basil sauce and its manufacturing method - Google Patents
Basil sauce and its manufacturing method Download PDFInfo
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- JP3945889B2 JP3945889B2 JP03554298A JP3554298A JP3945889B2 JP 3945889 B2 JP3945889 B2 JP 3945889B2 JP 03554298 A JP03554298 A JP 03554298A JP 3554298 A JP3554298 A JP 3554298A JP 3945889 B2 JP3945889 B2 JP 3945889B2
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Description
【0001】
【発明の属する技術分野】
本発明は、バジルソース及びその製法に関する。
【0002】
【従来の技術】
バジルはシソ科に属するインド原産の一年草であり、最近ではハーブ類の一つとして、その葉の部分はパスタの味付け等に盛んに使用されている。
ところで、バジルの葉は収穫直後は独自の好ましい香りと緑色を呈しており食品としては最適のものであるが、収穫後日時の経過にしたがってその香りが消失すると同時に退色し、食品としての適性を失ってしまう。
【0003】
そこで、従来より収穫したバジルの葉を細断してバジルミンチとし、このミンチに食用油や調味料を混合してバジルペーストとし、これをびん詰めにした製品が市販されている。
しかしながら、上記従来品はバジル特有の香りは保持されているものの、いわゆる食用油をねり込んだペーストタイプであり、このペーストが固めに仕上げられているため粘度が高いものであった。またびん詰め品に仕上げるに当たって低温殺菌ができるように食酢等の酸味料を加えてペーストのpHを低く調整してあるので、バジルペーストが茶色に退色しているものであった。したがってこの従来品はパスタや生野菜にからませにくく、また色調もよくないという傾向にあった。
【0004】
【発明が解決しようとする課題】
このような状況下、本発明はパスタや生野菜によくからませてバジル風味を均一に付与することができ、しかもバジルペーストが生鮮状態のほぼ緑色に維持されているバジルソース及びその製法を提供することを目的とする。
【0005】
上記バジルソースは、本発明者等が特定の製法を開発することにより、はじめて提供することが可能となったものである。
本発明のバジルソースは、ほぼ緑色を呈し、流動性を有するバジルペーストとバジルの油溶成分を溶解させた食用油を分離した状態でパウチに詰められていることを特徴とし、またその製法は、水分活性0.75〜0.90に調整したバジルペーストに食用油と増粘剤を加えて一時乳化させ、得られた乳化物をパウチに詰めた後75〜85℃で加熱殺菌することを特徴とする。
【0006】
【発明の実施の形態】
以下本発明を詳述する。尚、本発明において「%」は「重量%」を「部」は「重量部」を意味する
本発明においてバジルペーストとは、細断したバジルの葉(バジルミンチ)に糖、食塩、化学調味料及び清水等の好みの水性原料を加えペースト状に仕上げたものをいう。
また、食用油とは、オリーブ油、大豆油、ナタネ油、ヒマワリ油、ラード、精製魚油等の動植物油脂をいうが、このうちオリーブ油はバジルの風味を引き立てる作用があるので特に好ましい。
また、パウチとはアルミ、合成樹脂或いはアルミと合成樹脂のラミネートからなる袋をいう。
【0007】
本発明のバジルソースは、ほぼ緑色を呈し、流動性を有するバジルペーストとバジルの油溶成分を溶解させた食用油を分離した状態でパウチに詰められているものである。
【0008】
パウチ詰されたバジルソースの構成成分であるバジルペーストをほぼ緑色を呈し、流動性を有するようにするには、バジルが加熱によって退色するのを防止するため、製品をpHを低下させることなく低温殺菌で仕上げ、かつ、バジルペーストの粘度を上昇させる原料を用いないことが必須であるが、これは、後に述べる本発明の製法によりはじめて可能となったものである。
【0009】
ここでバジルペーストがほぼ緑色とは、ペーストが緑色、濃緑色、ややくすんだ緑色などをいい、退色して茶色になったものは含まない。
またバジルペーストが流動性を有するとは、ペーストの粘度がほぼ3000cP以下のものをいう。
【0010】
また、パウチ詰めされたバジルソースの他の一つの構成成分である食用油脂にバジルの油溶成分を溶解させるには、バジルソースと食用油脂を一時乳化させ、この乳化物を加熱して分離させるという本発明の製法により、低コストでの製品化がはじめて可能となったものである。
ここでバジルの油溶成分とは、例えばメチルカビコールのような物質をいう。
【0011】
本発明のバジルソースにおいて、バジルペーストと食用油の配合比率は特に制限はないが、バジルペースト10部に対して食用油5〜40部の割合にすると調味料としてふさわしいソースに仕上げることができる。
【0012】
本発明のバジルソースを使用するに当たっては、パウチを開封し、これをそのまま(バジルペーストと食用油を分離させたまま)パスタや生野菜にふりかけてかきまぜるだけで、パスタや生野菜によくからませて、均一に、バジル風味を付与することができる。なぜなら、バジルペーストは流動性を有するのでパスタや生野菜にからませやすく、一方食用油脂も液状でありしかもバジルの油溶成分を溶解しているので、パスタや生野菜に容易にからみ、パスタ風味が均一に分散するからである。
【0013】
次に本発明のバジルソースの製法を説明する。
その実施に当たっては、まず水分活性0.75〜0.90に調整したバジルペーストを作成する。ここでペーストの水分活性を0.75〜0.90とするのは、水分活性0.75未満のペーストは実施化が不可能であり、また0.90を越えた場合、後の試験例でも示すように低温での殺菌ができなくなるからである。このバジルペーストはみじん切りしたバジルの葉(バジルミンチ)に糖や食塩を添加・混合して上記水分活性に仕上げれば容易に得ることができる。尚、市販の冷凍バジルペースト(加糖・加塩タイプ)を解凍し、これに糖や食塩を添加、混合する方法でも同様のペーストを得ることができる。
バジルペーストに流動性を付与するには、コーンスターチ、馬鈴薯でん粉等の、でん粉類を用いないことが肝要である。
【0014】
次に、上記バジルペーストに食用油と増粘剤を加えて乳化させる。
食用油は全原料に対して30〜80%とするのが食味上望ましく、増粘剤は全原料に対して0.01〜0.05%用いるのが一時乳化力を発揮させる上で望ましい。
尚、増粘剤としてはキサンタンガム、グアーガム、ローストビーンガム等があり、乳化させるに当たっては増粘剤は予め食用油に添加しておき、この食用油をバジルペーストに加えるようにすればよい。
【0015】
最後に、上記乳化物をパウチ詰めした後75〜85℃で加熱殺菌すれば、ほぼ緑色を呈し、流動性を有するバジルペーストとバジルの油溶成分を溶解させた食用油を分離した状態でパウチに詰められている本発明のバジルソースを得ることができる。85℃を越える加熱温度では後の試験例にも示すようにバジルペーストが退色して茶色のものとなってしまい一方、75℃未満の加熱温度ではバジルペーストと食用油の分離が不完全となってしまい目的の製品を得ることができない。
【0016】
次に、本発明の実施例と試験例を説明する。
【実施例】
実施例1
次の原料を用意した。
【0017】
まず、バジルミンチ、オリゴ糖、食塩、清水を混合してバジルペースト(水分活性25℃:078)とし、次に、このペーストを攪拌しながら、キサンタンガムを添加したオリーブ油を注加して一時乳化をさせた。
得られた乳化物をアルミと合成樹脂のラミネートからなる小袋パウチに15gずつ充填・密封した後83℃の湯中で15分間加熱殺菌した後冷却し、これを製品とした。
【0018】
実施例2
次の原料を用意した。
【0019】
まず、バジルペーストの冷凍品を解凍し、これに食塩を添加・混合し、次にこのペーストを攪拌しながら、キサンタンガムを添加した大豆サラダ油を注加して一時乳化させた。
得られた乳化物をアルミと合成樹脂からなるパウチに40gずつ充填・密封した後82℃の湯中で30分間加熱殺菌した後冷却し、これを製品とした。
【0020】
【試験例】
試験例1(従来品との比較)
下記の三つのサンプルを用意した。
テスト品1 実施例1のバジルソースを20℃で3ヶ月間保管したもの
テスト品2 実施例2のバジルソースを20℃で3ヶ月間保管したもの
対照品 市販のバジルペースト
尚、市販のバジルペーストとしては、まずバジルの葉をみじん切りにしたバジルミンチ30部に、オリーブ油25部、大豆油25部、コーンスターチ3部、調味料他17部を添加・混合し、次に得られたペーストを140cc容ガラスビンに135gずつ充填・密封した後95℃の湯中で90分間殺菌し、最後にこれを20℃で3ヶ月間保管したものを用いた。
各サンプルを開封し、バジルペーストの色調及びバジルペーストと食用油の分離状態を観察すると共に、バジルペーストの粘度を測定した後、茹でたスパゲッティ一皿分にサンプル10gを各別に添加し、スパゲッティへのからませやすさをみたところ、表1の結果が得られた。
【0021】
【表1】
【0022】
表1より、本発明のバジルソースはバジルペーストと食用油が完全に分離した状態でパウチに詰められており、その構成成分であるバジルペーストは緑色をしている。またバジルペーストの粘度が低いこともあり、分離している食用油が液状であることと相まってバジルソースをパスタ等の食品にからませやすいことが理解できる。
【0023】
試験例2(加熱温度と分離の関係)
オリゴ糖、食塩及び清水の配合割合をかえ、バジルミンチの配合割合は実施例1と同じとする水分活性がそれぞれ0.78、0.85、0.90、0.91の5種類のバジルペーストを実施例1と同じ方法で作成した。
次に各バジルペーストを攪拌しながらそれぞれ各別にキサンタンガムを添加したオリーブ油(キサンタンガム、オリーブ油とも配合割合は実施例1と同じ)を注加して一時乳化をさせた。
得られた各乳化物をそれぞれアルミと合成樹脂のラミネートからなる小袋パウチに12gずつ充填・密封した後、70℃、74℃、75℃、80℃、85℃、86℃の6つの異なった湯温で加熱殺菌した後冷却し、バジルペーストの水分活性と小袋パウチの加熱殺菌温度の異なる24種のサンプルを得た。
【0024】
得られた各サンプルを開封し、袋内にあったバジルソースのバジルペーストと食用油の分離状態を観察したところ、表2の結果が得られた。
【表2】
【0025】
表2より、パウチに詰めた水分活性0.90未満の一時乳化物を75℃以上で加熱すれば、バジルペーストと食用油が分離したバジルソースが得られることが理解できる。
【0026】
試験例3(加熱温度と色調及び日持ちとの関係)
オリゴ糖、食塩及び清水の配合割合をかえ、バジルミンチの配合割合は実施例1と同じとする水分活性がそれぞれ0.78、0.85、0.90、0.91の5種類のバジルペーストを実施例1と同じ方法で作成した。
次に各バジルペーストを攪拌しながらそれぞれ各別にキサンタンガムを添加したオリーブ油(キサンタンガム、オリーブ油とも配合割合は実施例1と同じ)を注加して一時乳化をさせた。
得られた各乳化物をそれぞれアルミと合成樹脂のラミネートからなる小袋パウチに12gずつ充填・密封した後、60℃、65℃、70℃、75℃、79℃、80℃、83℃、85℃、86℃の9つの異なった湯温で加熱殺菌した後冷却し、バジルペーストの水分活性と小袋パウチの加熱殺菌温度の異なる36種のサンプルを得た。
得られた36種のサンプルを20℃に3ヶ月間保管した後開封し、バジルソースのバジルペーストの色調及び日持ちを観察したところ表3の結果が得られた。
【表3】
【0027】
表3より、バジルペーストの水分活性を0.90以下とし、袋内の一時乳化物を65〜85℃で加熱すればバジルペーストがほぼ緑色をしており、しかも日持ちのするバジルソースが提供できることが理解できる。
【0028】
【発明の効果】
以上述べたように、本発明のバジルソースは、ほぼ緑色を呈し、流動性を有するバジルペーストとバジルの油溶成分を溶解させた食用油を分離した状態でパウチに詰められているので、これを開封すれば食欲をそそる色調のバジルソースを取り出すことができ、またこのソースはパスタ、生野菜、魚介類等によくからませることができ、その結果、パスタ等を均一にバジル風味を付与することができる。
また、本発明のバジルソースの製法によれば、上記バジルソースを確実にかつ低コストで製することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a basil sauce and a method for producing the same.
[0002]
[Prior art]
Basil is an annual plant native to India belonging to Lamiaceae, and recently, as one of the herbs, its leaf part is actively used for seasoning pasta.
By the way, basil leaves have an original favorable fragrance and green color immediately after harvesting and are optimal as food, but as the scent disappears as time passes after harvesting, they fade and become suitable as food. I will lose.
[0003]
Therefore, a product obtained by chopping basil leaves harvested conventionally to basil mince, mixing edible oil and seasonings with this mince to make basil paste, and bottling this product is commercially available.
However, the above-mentioned conventional product is a paste type in which so-called edible oil is squeezed, although the scent peculiar to basil is maintained, and the paste has a high viscosity because it is hardened. Moreover, since the pH of the paste was adjusted low by adding an acidulant such as vinegar so that pasteurization was possible when finishing into a bottled product, the basil paste had faded brown. Therefore, this conventional product tends to be difficult to get entangled in pasta and raw vegetables, and the color tone is not good.
[0004]
[Problems to be solved by the invention]
Under such circumstances, the present invention provides a basil sauce that can be entangled well with pasta and raw vegetables to uniformly impart a basil flavor, and the basil paste is maintained in a fresh green state and a method for producing the same. The purpose is to do.
[0005]
The above-mentioned basil sauce can be provided for the first time when the present inventors develop a specific production method.
The basil sauce of the present invention is characterized in that it is packed in a pouch in a state in which the basil paste having a substantially green color and the edible oil in which the oil-soluble components of basil are dissolved are separated, and the production method thereof is Add edible oil and thickener to basil paste adjusted to water activity of 0.75-0.90, temporarily emulsify, pack the resulting emulsion in a pouch, and heat sterilize at 75-85 ° C. Features.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is described in detail below. In the present invention, “%” means “% by weight” and “parts” means “parts by weight”. In the present invention, “basil paste” refers to chopped basil leaves (basil mince) with sugar, salt, chemical seasoning. This is a paste that has been made into a paste by adding a favorite water-based raw material such as water and fresh water.
The edible oil refers to animal and vegetable oils such as olive oil, soybean oil, rapeseed oil, sunflower oil, lard, and refined fish oil. Of these, olive oil is particularly preferred because it enhances the flavor of basil.
The pouch refers to a bag made of aluminum, synthetic resin, or a laminate of aluminum and synthetic resin.
[0007]
The basil sauce of the present invention has a substantially green color and is packed in a pouch in a state where a fluid basil paste and an edible oil in which an oil-soluble component of basil is dissolved are separated.
[0008]
In order to make the basil paste, which is a constituent of the pouched basil sauce, almost green and to have fluidity, the product is kept at a low temperature without lowering the pH in order to prevent the basil from fading due to heating. It is essential that the raw material is finished by sterilization and does not use a raw material that increases the viscosity of the basil paste, but this is possible only by the production method of the present invention described later.
[0009]
Here, the basil paste is almost green, which means that the paste is green, dark green, slightly dull green, etc., and does not include those that fade and turn brown.
The basil paste having fluidity means that the paste has a viscosity of about 3000 cP or less.
[0010]
Moreover, in order to dissolve the oil-soluble component of basil in edible oil and fat, which is another component of basil sauce packed in pouches, basil sauce and edible oil and fat are temporarily emulsified, and this emulsion is heated and separated. Thus, the production method of the present invention enables the first commercialization at a low cost.
Here, the oil-soluble component of basil refers to a substance such as methyl funicol.
[0011]
In the basil sauce of the present invention, the blending ratio of the basil paste and the edible oil is not particularly limited. However, when the ratio of the edible oil is 5 to 40 parts with respect to 10 parts of the basil paste, the sauce suitable for the seasoning can be finished.
[0012]
When using the basil sauce of the present invention, unpack the pouch, just sprinkle it over the pasta and raw vegetables (with the basil paste and cooking oil separated) and stir well with the pasta and raw vegetables. Thus, a basil flavor can be imparted uniformly. Because basil paste has fluidity, it can be easily entangled with pasta and raw vegetables, while edible oils and fats are also liquid and dissolve the oil-soluble components of basil, so they are easily entangled with pasta and raw vegetables, This is because is uniformly dispersed.
[0013]
Next, the manufacturing method of the basil sauce of this invention is demonstrated.
In the implementation, first, a basil paste adjusted to a water activity of 0.75 to 0.90 is prepared. Here, the water activity of the paste is set to 0.75 to 0.90 because the paste having a water activity of less than 0.75 cannot be put into practice. This is because sterilization at a low temperature cannot be performed as shown. This basil paste can be easily obtained by adding and mixing sugar and sodium chloride to chopped basil leaves (basil mince) to achieve the above water activity. A similar paste can also be obtained by thawing a commercially available frozen basil paste (sweetened / salted type) and adding and mixing sugar and salt therein.
In order to impart fluidity to the basil paste, it is important not to use starches such as corn starch and potato starch.
[0014]
Next, edible oil and a thickener are added to the basil paste and emulsified.
It is desirable in terms of taste that the edible oil is 30 to 80% based on the total raw materials, and the thickener is desirably used in an amount of 0.01 to 0.05% based on the total raw materials in order to exert temporary emulsifying power.
As the thickener, there are xanthan gum, guar gum, roast bean gum, and the like. For emulsification, the thickener is added to the edible oil in advance, and this edible oil may be added to the basil paste.
[0015]
Finally, if the above emulsion is packed in a pouch and sterilized by heating at 75 to 85 ° C., the pouch is in a state in which the edible oil which is almost green and dissolves the oil-soluble component of basil is separated. The basil sauce of the present invention packed in can be obtained. At heating temperatures exceeding 85 ° C, the basil paste fades and becomes brown as shown in the following test examples, whereas at heating temperatures below 75 ° C, separation between the basil paste and cooking oil is incomplete. The target product cannot be obtained.
[0016]
Next, examples and test examples of the present invention will be described.
【Example】
Example 1
The following raw materials were prepared.
[0017]
First, basil mince, oligosaccharide, salt, and fresh water are mixed to make a basil paste (water activity 25 ° C .: 078), and then, while this paste is stirred, olive oil added with xanthan gum is poured to temporarily emulsify. I let you.
The obtained emulsion was filled and sealed in small sachet pouches made of a laminate of aluminum and a synthetic resin, 15 g each, then sterilized by heating in 83 ° C. water for 15 minutes, and then cooled to obtain a product.
[0018]
Example 2
The following raw materials were prepared.
[0019]
First, a frozen product of basil paste was thawed, salt was added and mixed thereto, and then the soybean salad oil added with xanthan gum was poured and temporarily emulsified while stirring the paste.
The obtained emulsion was filled and sealed in a pouch made of aluminum and synthetic resin 40 g at a time, then sterilized by heating in 82 ° C. water for 30 minutes, and then cooled to obtain a product.
[0020]
[Test example]
Test Example 1 (Comparison with conventional products)
The following three samples were prepared.
Test product 1 The basil sauce of Example 1 was stored at 20 ° C. for 3 months Test product 2 The basil sauce of Example 2 was stored at 20 ° C. for 3 months Control product Commercial basil paste First, add and mix 25 parts olive oil, 25 parts soybean oil, 3 parts corn starch, 17 parts seasoning and other ingredients to 30 parts of basil mince with chopped basil leaves, and then add 140 cc of the resulting paste. Each glass bottle was filled and sealed in an amount of 135 g, sterilized in 95 ° C. water for 90 minutes, and finally stored at 20 ° C. for 3 months.
Open each sample, observe the color of the basil paste and the separation state of the basil paste and edible oil, and measure the viscosity of the basil paste, then add 10 g of each sample to a boiled spaghetti dish and add to the spaghetti When the ease of entanglement was observed, the results in Table 1 were obtained.
[0021]
[Table 1]
[0022]
From Table 1, the basil sauce of the present invention is packed in the pouch in a state where the basil paste and the edible oil are completely separated, and the basil paste that is a component is green. In addition, it can be understood that the viscosity of the basil paste is low, and that the basil sauce is easily entangled with food such as pasta in combination with the edible oil being separated.
[0023]
Test Example 2 (Relationship between heating temperature and separation)
5 types of basil pastes having different water activity of 0.78, 0.85, 0.90, and 0.91, respectively, with different proportions of oligosaccharide, salt and fresh water, and the same proportion of basil mince as in Example 1. Was prepared in the same manner as in Example 1.
Next, olive oils (xanthan gum and olive oil were blended in the same proportion as in Example 1) were added to each of the basil pastes, and xanthan gum was separately added thereto, and temporarily emulsified.
Each emulsion obtained was filled and sealed in a small bag pouch made of a laminate of aluminum and synthetic resin, 12 g at a time, and then six different hot waters of 70 ° C., 74 ° C., 75 ° C., 80 ° C., 85 ° C., 86 ° C. The mixture was sterilized by heating and then cooled to obtain 24 samples having different water activity of basil paste and different sterilization temperatures of pouch pouches.
[0024]
Each sample obtained was opened, and the separation state of basil paste of basil sauce and edible oil in the bag was observed, and the results shown in Table 2 were obtained.
[Table 2]
[0025]
From Table 2, it can be understood that a basil sauce separated from basil paste and edible oil can be obtained by heating a temporary emulsion having a water activity of less than 0.90 packed in a pouch at 75 ° C. or higher.
[0026]
Test Example 3 (Relationship between heating temperature, color tone and shelf life)
5 types of basil pastes having different water activity of 0.78, 0.85, 0.90, and 0.91, respectively, with different proportions of oligosaccharide, salt and fresh water, and the same proportion of basil mince as in Example 1. Was prepared in the same manner as in Example 1.
Next, olive oils (xanthan gum and olive oil were blended in the same proportion as in Example 1) were added to each of the basil pastes, and xanthan gum was separately added thereto, and temporarily emulsified.
Each emulsion obtained was filled and sealed in a small pouch made of a laminate of aluminum and synthetic resin 12 g at a time, and then 60 ° C, 65 ° C, 70 ° C, 75 ° C, 79 ° C, 80 ° C, 83 ° C, 85 ° C. The sample was sterilized by heating at nine different hot water temperatures of 86 ° C. and then cooled to obtain 36 kinds of samples having different water activity of the basil paste and the heat sterilization temperature of the pouch pouch.
The 36 samples thus obtained were stored at 20 ° C. for 3 months, then opened, and the color tone and shelf life of the basil paste in basil sauce were observed. The results shown in Table 3 were obtained.
[Table 3]
[0027]
From Table 3, if the water activity of the basil paste is 0.90 or less and the temporary emulsion in the bag is heated at 65 to 85 ° C., the basil paste is almost green, and a basil sauce that lasts for a long time can be provided. Can understand.
[0028]
【The invention's effect】
As described above, the basil sauce of the present invention is almost green, and is packed in the pouch in a state where the basil paste having fluidity and the cooking oil in which the oil-soluble component of basil is dissolved are separated. Can be used to remove appetizing colors of basil sauce, and this sauce can be entangled in pasta, raw vegetables, seafood, etc., resulting in a uniform basil flavor. be able to.
Moreover, according to the manufacturing method of the basil sauce of this invention, the said basil sauce can be manufactured reliably and at low cost.
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JP03554298A JP3945889B2 (en) | 1998-02-18 | 1998-02-18 | Basil sauce and its manufacturing method |
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JP03554298A JP3945889B2 (en) | 1998-02-18 | 1998-02-18 | Basil sauce and its manufacturing method |
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JP3945889B2 true JP3945889B2 (en) | 2007-07-18 |
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JP2005102618A (en) * | 2003-09-30 | 2005-04-21 | S & B Foods Inc | Green edible plant ingredient material, method for producing the same and sealed packaged food using the ingredient material |
JP3798413B2 (en) * | 2004-07-07 | 2006-07-19 | 東和フードサービス株式会社 | Method for producing green flavored vegetable sauce |
JP4878505B2 (en) * | 2006-06-08 | 2012-02-15 | 花王株式会社 | Method for producing liquid seasoning |
JP4878504B2 (en) * | 2006-06-08 | 2012-02-15 | 花王株式会社 | Method for producing liquid seasoning |
JP5132130B2 (en) * | 2006-11-17 | 2013-01-30 | キユーピー株式会社 | Method for producing green sauce or soup with basil |
JP5327027B2 (en) * | 2009-12-10 | 2013-10-30 | キユーピー株式会社 | Pasta sauce and manufacturing method thereof |
JP6154149B2 (en) * | 2013-02-01 | 2017-06-28 | 春雪さぶーる株式会社 | How to make herb sauce |
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JP2950745B2 (en) * | 1995-02-13 | 1999-09-20 | ハウス食品株式会社 | Liquid seasoning with lemon flavor |
JPH09140350A (en) * | 1995-11-22 | 1997-06-03 | Lion Corp | Separation type liquid seasoning |
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