JP4168376B2 - Seasoning composition - Google Patents
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- JP4168376B2 JP4168376B2 JP2002254195A JP2002254195A JP4168376B2 JP 4168376 B2 JP4168376 B2 JP 4168376B2 JP 2002254195 A JP2002254195 A JP 2002254195A JP 2002254195 A JP2002254195 A JP 2002254195A JP 4168376 B2 JP4168376 B2 JP 4168376B2
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- seasoning
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- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Description
【０００１】
【発明の属する技術分野】
本発明は、調味料組成物に関する。さらに詳細には、調味料を含むゲル状組成物と酵素を含むゲル状組成物を含有することにより、加熱後喫食時に違和感なく食することができる調味料組成物、及びそれを含有する調味料、さらにはそれらを含有する飲食品に関する。
【０００２】
【従来の技術】
近年、冷蔵・冷凍惣菜の分野で流通時の保持性や、スープを袋から出さずに使えるなどの利便性が注目され、調味料をゼリー状に固め喫食時に加熱し溶解して食するものが商品化されるようになってきた。
従来、調味液やスープに関しては簡便性を求める為、いろいろな方法が提供されてきた。例えばめん用濃縮スープに、寒天、ゼラチン、アルギン酸ソーダの１種または２種を添加してゲル状にする方法（特公平５−４６０２号公報）が知られているが、喫食時に水で薄めたりするなど手間がかかり簡便性にかけるものであった。また、近年ゼラチン、寒天等のゲル化剤でスープ全体を固め、電子レンジなどで再加熱をして喫食に供するものがあるが、時間の経過と温度の低下によりスープが冷めてゲル化したり粘りが発生することがあった。
これら従来方法では、前記したような諸問題があり、いずれも満足のいく製品は得られていないのが現状である。
【０００３】
【発明が解決しようとする課題】
本発明の目的は、前述した欠点を克服し、簡便でかつ喫食事に粘りを感じることなく、また温度が低下してもゲル化しない調味料組成物及びそれを含有する調味料、さらにはそれらを含有する飲食品を提供することにある。
【０００４】
【課題を解決するための手段】
本発明者らは、鋭意研究を重ねた結果、調味料を含むゲル状組成物と酵素を含むゲル状組成物を含有することにより、加熱溶解するだけで喫食時に粘りを感じることなく、また温度が低下してもゲル化しない調味料組成物が得られることを見いだし、本発明を完成するに至った。
以下本発明を詳細に説明する。
【０００５】
【発明の実施の態様】
本発明のゲル状組成物とは、ゲルすなわちゾルが流動性を失った状態、または多量の溶媒を含んだまま、固体のように一定の形を保持する状態を呈した組成物をいう。
本発明における調味料とは、特に限定されるものではないが、和風惣菜用としては醤油、味噌、塩、だし汁、みりん、酒、化学調味料などを含み、中華、洋風惣菜向けにはブイヨン、中華スープ、洋酒、各種醤、各種香辛料、各種香味油などを調合して調製する。また本発明の調味料を含むゲル状組成物は特に限定するものではないが調味料を１〜９９．９９重量％添加し、ゲル化剤としてゼラチン、寒天、カラギナン、ジェランガム、ファーセレラン、ペクチン、ローカストビーンガム、タラガム、蒟蒻粉、キサンタンガム、油脂、乳化剤よりなる群より選ばれた１種類または２種類以上を０．０１〜２０．０重量％を使用し、ゲル化剤の溶解温度以上に加熱溶解後冷却して調製する。ここで好ましいゲル化剤としてはゼラチン、カラギナンがあげられる。また、本発明における酵素を含むゲル状組成物は、プロテアーゼ、ヘミセルラーゼ、アミラーゼ、セルラーゼ、ペクチナーゼ、リパーゼ等の酵素やマンゴ、パイナップル、パパイヤ、メロン、キウイ、イチジク、マイタケ、サツマイモ、ショウガ等の酵素を含む食品に、ゲル化剤としてゼラチン、寒天、カラギナン、ジェランガム、ファーセレラン、ペクチン、ローカストビーンガム、蒟蒻粉、キサンタンガム、油脂、乳化剤等を添加して調製する。
【０００６】
本発明における油脂は食品に利用できるものであれば特に限定されるものではないが、大豆油、綿実油、落花生油、ヒマワリ油、菜種油、ゴマ油、トウモロコシ油、オリーブ油、やし油、パーム核油、パーム油、バター油、ラード、牛脂、魚油などがあり、水素添加やエステル交換の加工を施したものも利用でき、融点が０℃以上の油脂が望ましい。乳化剤とは食品に利用できるものであれば特に限定されるものではないがポリグリセリン脂肪酸エステル、有機酸モノグリセリンエステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、酵素分解レシチン、ポリソルベートなどが利用できる。本発明において、固形物を分散したり粘度を付与する目的でゲル化以外の目的で増粘安定剤を併用することもできる。この際の増粘安定剤は、特に限定するものではないがキサンタンガム、グァーガム、タマリンドガム、カラギナン、ファーセレラン、アルギン酸塩及びプロピレングリコールエステル、トラガントガム、カラヤガム、プルラン、カードラン、ペクチン、ＣＭＣがあげられる。
【０００７】
酵素を含むゲル状組成物のゲル化剤と酵素の組み合わせは、特に限定されるものではないが、好ましくは、酵素とその酵素により分解されないゲル化剤を使用し、例えば酵素としてプロテアーゼを使用し、ゲル化剤としてゼラチンなどのタンパク質以外で構成されている寒天、カラギナンの組合せがある。
また、調味料を含むゲル状組成物に用いるゲル化剤と酵素の組み合わせは、調味料を含むゲル状組成物中のゲル化剤を分解する活性のある酵素を使用することが望ましく、例えば、ゼラチンなどのタンパク質で構成されているゲル化剤に酵素としてプロテアーゼの組合せ、カラギナン、ローカストビーンガムで構成されているゲル化剤に酵素としてヘミセルラーゼの組み合わせがあげられる。
【０００８】
また本発明では、酵素や酵素を含んだ果汁や野菜汁の酵素活性を保つ方法として乳化剤、油脂、糖類及び多糖類等でコーティングを行なうことも効果的である。
【０００９】
また、乳化型の調味料を加える場合、乳化剤としてポリグリセリン脂肪酸エステル、有機酸モノグリセリンエステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、酵素分解レシチンなどを併用することも可能である。
【００１０】
本発明の調味料組成物または調味料の食し方としては、夫々のゲルの融点以上に電子レンジや直火を使用して加熱し溶解した後、そのまま、または冷却して食する。
調製工程は特に限定されるものではないが、調味料を含むゲル状組成物と、酵素を含むゲル状組成物を混合することが望ましく、さらにゲル化させたものを夫々層状にすることが望ましく、更に比重の高い方を上にし、低い方を下にすることが更に望ましい。
【００１１】
本発明でいう飲食物とは特に限定するものではなく、調味料を含むものであれば何でもよいが、ご飯とあわせたものであれば牛丼、中華丼、天丼、親子丼、卵丼、カレーライス、ハヤシライス等があり、麺類とあわせたものであれば、うどん、カレーうどん、てんぷらうどん、そば、ミートスパゲティー、イタリアンスパゲティー、カルボナーラスパゲティーなどがあげられる。
以下、実施例にて本願発明を詳細に説明する。
【００１２】
【実施例】
実施例１
調味料を含むゲル状組成物
塩５ｇと醤油１０ｇと砂糖２５ｇにかつおだし汁５００ｇを加え、そこにゼラチン１０ｇを加え、９０℃まで加熱した後、１０℃に冷却して調味料を含むゲル状組成物を得た。
酵素を含むゲル状組成物
砂糖５ｇとカラギナン１ｇに水２００ｇを加え、９０℃に加熱した後、５０℃まで冷却し、更にＢａｃｉｌｌｕｓ ｓｕｂｔｉｌｉｓ由来の力価２００，０００ｕｎｉｔｓ／ｇのプロテアーゼ１ｇを加え１０℃に冷却して酵素を含むゲル状組成物を得た。
上記工程で調製した調味料を含むゲル状組成物を容器に１００ｇ入れその上から酵素を含むゲル状組成物を１０ｇ入れ調味料組成物を得た。
【００１３】
実施例２
調味料を含むゲル状組成物
醤油１０ｇと味噌５ｇに中華だし汁５００ｇを加え、そこにゼラチン１０ｇを加え、９０℃まで加熱した後、１０℃に冷却して調味料を含むゲル状組成物を得た。
酵素を含むゲル状組成物
精製ラード（融点３５℃）１００ｇを５０℃まで加熱溶解し、Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｉｓ由来の力価２００，０００ｕｎｉｔｓ／ｇのプロテアーゼ１ｇを加え１０℃に冷却して酵素を含むゲル状組成物を得た。
上記工程で調製した調味料を含むゲル状組成物を容器に１００ｇ入れその上から酵素を含むゲル状組成物を５ｇ入れ２層にした調味料組成物を得た。
【００１４】
実施例３
調味料を含むゲル状組成物
塩１０ｇ、砂糖５ｇ、カラギナン１ｇ、ローカストビーンガム２ｇ、ワイン１０ｇにブイヨン５００ｇを加えよく混合した後、９０℃まで加熱した後、１０℃に冷却して調味料を含むゲル状組成物を得た。
酵素を含むゲル状組成物
砂糖５ｇとゼラチン５ｇに水２００ｇを加え、９０℃に加熱した後、５０℃まで冷却し、力価２００，０００ｕｎｉｔｓ／ｇのヘミセルラーゼ１ｇを加え１０℃に冷却して酵素を含むゲル状組成物を得た。
そして、上記工程で調製した調味料を含むゲル状組成物を容器に１００ｇ入れその上から酵素を含むゲル状組成物を５ｇ入れ２層にした調味料組成物を得た。
【００１５】
実施例４
調味料を含むゲル状組成物
塩５ｇと醤油１０ｇと砂糖２５ｇにかつおだし汁５００ｇを加え、そこにゼラチン８ｇを加え、９０℃まで加熱した後、１０℃に冷却して調味料を含むゲル状組成物を得た。
酵素を含むゲル状組成物
砂糖５ｇとカラギナン１ｇに水２００ｇを加え、９０℃に加熱した後、５０℃まで冷却し、更にマイタケ粉末２ｇを加え１０℃に冷却して酵素を含むゲル状組成物を得た。
そして、上記工程で調製した調味料を含むゲル状組成物を容器に１００ｇ入れその上から酵素を含むゲル状組成物を２０ｇ入れ調味料組成物を得た。
【００１６】
実施例５
調味料を含むゲル状組成物
醤油１０ｇと砂糖５ｇとに和風だし汁５００ｇを加え、そこにゼラチン１０ｇを加え、９０℃まで加熱した後、１０℃に冷却して調味料を含むゲル状組成物を得た。
酵素を含むゲル状組成物
精製ラード（融点３５℃）１００ｇを５０℃まで加熱溶解し、Ｂａｃｉｌｌｕｓ ｓｕｂｔｉｌｉｓ由来の力価２００，０００ｕｎｉｔｓ／ｇのプロテアーゼ1ｇを加え１０℃に冷却して酵素を含むゲル状組成物を得た。
容器に１１０ｇの炊飯した米を入れその上に上記工程で調製した調味料を含むゲル状組成物を容器に５０ｇ入れその上から酵素を含むゲル状組成物を５ｇ入れ、さらにその上に牛肉とたまねぎを甘く煮たものを５０ｇ入れ、調味料組成物を含む牛丼を得た。得られた牛丼を５００Ｗの電子レンジで９０秒加熱し、１０分間放置した後食したが、全く違和感なく食することができた。
【００１７】
比較例１
実施例１からプロテアーゼのみを抜き同様な方法で調製し、調味料組成物を得た。
【００１８】
比較例２
実施例２からプロテアーゼのみを抜き同様な方法で調製し、調味料組成物を得た。
【００１９】
比較例３
実施例３からヘミセルラーゼのみを抜き同様な方法で調製し、調味料組成物を得た。
【００２０】
試験例１
前記実施例１〜４及び比較例１〜３の７種の調味料組成物をそれぞれ電子レンジで８０℃に加熱しその食味について時間経過と温度による評価を実施した。（室温１５℃）表１に、結果について示した。
【００２１】
【表１】
○安定 △わずかに粘りあり ×粘りあり □ゲル化
【００２３】
【発明の効果】
本発明によれば、簡便でかつ喫食事に粘りを感じることなく、また温度が低下してもゲル化しない調味料組成物及び調味料、さらにはそれらを含有する飲食品を得ることが出来る。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a seasoning composition. In more detail, the seasoning composition which can be eaten comfortably at the time of eating after heating by containing the gel-like composition containing a seasoning and the gel-like composition containing an enzyme, and a seasoning containing it Furthermore, it is related with the food / beverage products containing them.
[0002]
[Prior art]
In recent years, in the field of refrigerated / frozen prepared foods, attention has been paid to the convenience of distribution and the convenience of being able to use soup without taking it out of the bag. It has come to be commercialized.
Conventionally, various methods have been provided in order to obtain simplicity regarding seasonings and soups. For example, a method of adding 1 or 2 types of agar, gelatin, or sodium alginate to concentrated soup for noodles to form a gel (Japanese Patent Publication No. 5-4602) is known. It took a lot of time and effort to make it simple. In recent years, some soups are hardened with gelling agents such as gelatin and agar and reheated in a microwave oven to be eaten. However, the soup cools and gels or becomes sticky as time passes and the temperature decreases. May occur.
These conventional methods have various problems as described above, and none of the products are satisfactory.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to overcome the above-mentioned drawbacks, and to make a seasoning composition that is simple and does not feel sticky in eating, does not gel even when the temperature is lowered, and a seasoning containing the same, and further It is in providing the food / beverage products containing.
[0004]
[Means for Solving the Problems]
As a result of intensive research, the inventors of the present invention have included a gel composition containing a seasoning and a gel composition containing an enzyme. It has been found that a seasoning composition that does not gel even when the content is lowered can be obtained, and the present invention has been completed.
The present invention will be described in detail below.
[0005]
BEST MODE FOR CARRYING OUT THE INVENTION
The gel-like composition of the present invention refers to a composition that exhibits a state in which a gel, that is, a sol loses fluidity, or maintains a certain shape like a solid while containing a large amount of solvent.
The seasonings in the present invention are not particularly limited, but for Japanese-style side dishes include soy sauce, miso, salt, soup stock, mirin, sake, chemical seasonings, etc., and bouillon for Chinese and Western-style side dishes, Chinese soup, Western liquor, various soy sauces, various spices, various flavor oils, etc. are prepared and prepared. The gel composition containing the seasoning of the present invention is not particularly limited, but 1 to 99.99% by weight of the seasoning is added, and gelatin, agar, carrageenan, gellan gum, fur celerane, pectin, locust are used as gelling agents. One or two or more kinds selected from the group consisting of bean gum, tara gum, starch powder, xanthan gum, oils and fats, and emulsifiers are used in an amount of 0.01 to 20.0% by weight and heated to the melting temperature of the gelling agent or higher. Prepare after cooling. Preferred gelling agents here include gelatin and carrageenan. Further, the gel composition containing the enzyme in the present invention includes enzymes such as protease, hemicellulase, amylase, cellulase, pectinase and lipase, and enzymes such as mango, pineapple, papaya, melon, kiwi, fig, maitake, sweet potato, ginger, etc. It is prepared by adding gelatin, agar, carrageenan, gellan gum, fur celerane, pectin, locust bean gum, starch powder, xanthan gum, fats and oils, emulsifiers and the like as a gelling agent.
[0006]
Oils and fats in the present invention are not particularly limited as long as they can be used in foods, but soybean oil, cottonseed oil, peanut oil, sunflower oil, rapeseed oil, sesame oil, corn oil, olive oil, palm oil, palm kernel oil, There are palm oil, butter oil, lard, beef tallow, fish oil, etc., and those subjected to hydrogenation or transesterification processing can also be used, and oils with a melting point of 0 ° C. or higher are desirable. The emulsifier is not particularly limited as long as it can be used for food, but polyglycerin fatty acid ester, organic acid monoglycerin ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, enzymatically decomposed lecithin, polysorbate, etc. can be used. . In the present invention, a thickening stabilizer can be used in combination for the purpose other than gelation in order to disperse the solid matter or to impart viscosity. The thickening stabilizer in this case is not particularly limited, and examples thereof include xanthan gum, guar gum, tamarind gum, carrageenan, far selelain, alginates and propylene glycol esters, tragacanth gum, karaya gum, pullulan, curdlan, pectin, and CMC.
[0007]
The combination of the gelling agent and the enzyme in the gel composition containing the enzyme is not particularly limited, but preferably an enzyme and a gelling agent that is not decomposed by the enzyme are used. For example, a protease is used as the enzyme. As a gelling agent, there is a combination of agar and carrageenan composed of proteins other than gelatin and the like.
In addition, the combination of the gelling agent and the enzyme used in the gel composition containing the seasoning is desirably an enzyme having an activity of degrading the gelling agent in the gel composition containing the seasoning. A combination of a protease as an enzyme with a gelling agent composed of a protein such as gelatin, and a combination of hemicellulase as an enzyme with a gelling agent composed of carrageenan and locust bean gum.
[0008]
In the present invention, it is also effective to carry out coating with an emulsifier, fats and oils, saccharides, polysaccharides, etc. as a method of maintaining the enzyme activity of the enzyme or the enzyme-containing fruit juice or vegetable juice.
[0009]
When emulsifying type seasonings are added, it is also possible to use polyglycerin fatty acid ester, organic acid monoglycerin ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, enzymatically decomposed lecithin and the like as an emulsifier.
[0010]
As a way of eating the seasoning composition or the seasoning of the present invention, it is heated or dissolved using a microwave oven or an open flame above the melting point of each gel, and then eaten as it is or after cooling.
The preparation process is not particularly limited, but it is desirable to mix the gel-like composition containing the seasoning and the gel-like composition containing the enzyme, and it is desirable to further layer the gelled ones. Further, it is more desirable to have the higher specific gravity on the upper side and the lower one on the lower side.
[0011]
The food and drink referred to in the present invention is not particularly limited and may be anything as long as it contains a seasoning, but beef bowl, Chinese bowl, tempura bowl, oyakodon, egg bowl, curry as long as it is combined with rice There are rice, Hayashi rice, etc. If it is combined with noodles, there are udon, curry udon, tempura udon, soba, meat spaghetti, Italian spaghetti, carbonara spaghetti and so on.
Hereinafter, the present invention will be described in detail by way of examples.
[0012]
【Example】
Example 1
Gel-like composition containing seasoning, 5 g of salt, 10 g of soy sauce and 25 g of sugar, 500 g of bonito soup stock, 10 g of gelatin, heating to 90 ° C., cooling to 10 ° C., and gel-like composition containing seasoning I got a thing.
200 g of water is added to 5 g of a gel-like composition containing sugar and 1 g of carrageenan, heated to 90 ° C., cooled to 50 ° C., and further added with 1 g of protease having a titer of 200,000 units / g derived from Bacillus subtilis. To obtain a gel composition containing the enzyme.
100 g of the gel-like composition containing the seasoning prepared in the above step was put in a container, and 10 g of the gel-like composition containing the enzyme was added to obtain a seasoning composition.
[0013]
Example 2
Gel-like composition containing seasoning Add 10 g of Chinese soup stock to 10 g of soy sauce and 5 g of miso, add 10 g of gelatin, heat to 90 ° C., cool to 10 ° C., and obtain a gel-like composition containing seasoning It was.
Gel composition containing enzyme purified lard (melting point 35 ° C.) 100 g is dissolved by heating to 50 ° C., 1 g of protease with a titer of 200,000 units / g derived from Bacillus subtilis is added and cooled to 10 ° C. to form a gel containing enzyme A composition was obtained.
100 g of the gel-like composition containing the seasoning prepared in the above step was put in a container, and 5 g of the gel-like composition containing the enzyme was added to obtain a seasoning composition having two layers.
[0014]
Example 3
Add 10g of gel-like composition salt containing seasoning, 5g sugar, 1g carrageenan, 2g locust bean gum and 10g wine, add 500g bouillon, heat to 90 ° C, cool to 10 ° C, and add seasoning A gel-like composition was obtained.
Enzyme-containing gel composition 5 g of sugar and 5 g of gelatin are added with 200 g of water, heated to 90 ° C., cooled to 50 ° C., 1 g of hemicellulase with a titer of 200,000 units / g is added and cooled to 10 ° C. A gel-like composition containing an enzyme was obtained.
And 100g of gel-like compositions containing the seasoning prepared at the said process were put into a container, and 5g of gel-like compositions containing an enzyme were put on it, and the seasoning composition which made 2 layers was obtained.
[0015]
Example 4
Gel-like composition containing seasoning 5 g of salt, 10 g of soy sauce and 25 g of sugar, 500 g of bonito soup stock, 8 g of gelatin added thereto, heated to 90 ° C., cooled to 10 ° C. and gelled composition containing seasoning I got a thing.
Gel composition containing enzyme Add 200 g of water to 5 g of sugar and 1 g of carrageenan, heat to 90 ° C., cool to 50 ° C., add 2 g of maitake powder, cool to 10 ° C., and contain enzyme Got.
And 100g of gel-like compositions containing the seasoning prepared at the said process were put into the container, and 20g of gel-like compositions containing an enzyme were put on it, and the seasoning composition was obtained.
[0016]
Example 5
Gel-like composition containing seasoning Add 10 g of Japanese-style soup to 10 g of soy sauce and 5 g of sugar, add 10 g of gelatin there, heat to 90 ° C., cool to 10 ° C., and cool the gel-like composition containing seasoning. Obtained.
Gel composition containing enzyme purified lard (melting point 35 ° C.) 100 g is dissolved by heating to 50 ° C., 1 g of protease with a titer of 200,000 units / g derived from Bacillus subtilis is added and cooled to 10 ° C. to form a gel containing enzyme A composition was obtained.
Put 110 g of cooked rice in a container and put 50 g of the gel-like composition containing the seasoning prepared in the above process into the container, and then put 5 g of the gel-like composition containing the enzyme on top of it, and then beef and 50 g of onion sweetly boiled was added to obtain beef bowl containing a seasoning composition. The obtained beef bowl was heated in a 500 W microwave oven for 90 seconds and allowed to stand for 10 minutes before eating, but could be eaten without any discomfort.
[0017]
Comparative Example 1
Only the protease was removed from Example 1 and prepared in the same manner to obtain a seasoning composition.
[0018]
Comparative Example 2
Only the protease was removed from Example 2 and prepared in the same manner to obtain a seasoning composition.
[0019]
Comparative Example 3
Only the hemicellulase was removed from Example 3 and prepared in the same manner to obtain a seasoning composition.
[0020]
Test example 1
The seven seasoning compositions of Examples 1 to 4 and Comparative Examples 1 to 3 were each heated to 80 ° C. with a microwave oven, and the taste was evaluated with the passage of time and temperature. (Room temperature 15 ° C.) Table 1 shows the results.
[0021]
[Table 1]
○ Stable △ Slightly sticky × Sticky □ Gelled [0023]
【The invention's effect】
According to the present invention, it is possible to obtain a seasoning composition and a seasoning that are simple and do not feel sticky in eating, and that do not gel even when the temperature is lowered, and also foods and drinks containing them.
Claims (6)
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| JP2002254195A JP4168376B2 (en) | 2002-08-30 | 2002-08-30 | Seasoning composition |
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| JP2005124477A (en) * | 2003-10-23 | 2005-05-19 | Japan Tobacco Inc | Processed food for cooking and method for producing the same |
| JP2007228834A (en) * | 2006-02-28 | 2007-09-13 | Food Care:Kk | Quality improver for starchy food and method for preparing easy-to-swallow processed food |
| JP2010220544A (en) * | 2009-03-24 | 2010-10-07 | Sanei Gen Ffi Inc | Gel-like food liquefiable by heating |
| JP2011030503A (en) * | 2009-07-31 | 2011-02-17 | Nippon Meat Packers Inc | Gel-like food for resupply of collagen |
| JP2012039898A (en) * | 2010-08-16 | 2012-03-01 | Nisshin Foods Kk | Roux for carbonara sauce |
| CN102885276A (en) * | 2012-10-12 | 2013-01-23 | 安徽珍味奇调味食品有限公司 | Pineapple condiment and preparation method thereof |
| JP5409947B1 (en) * | 2013-06-24 | 2014-02-05 | 株式会社マルハニチロ食品 | Gelling agent suitable for the production of jelly-like food containing plant tissue disrupting enzyme activity |
| CN103584234B (en) * | 2013-11-20 | 2015-04-15 | 广西壮族自治区农业科学院农产品加工研究所 | Preparation method of mango juice |
| CN104489655A (en) * | 2014-12-08 | 2015-04-08 | 陶峰 | Processing method of nutrition powder of sweet potatoes and fresh ginger |
| JP6805098B2 (en) * | 2017-08-30 | 2020-12-23 | 日清フーズ株式会社 | Biphasic gel sauce |
| JP6965209B2 (en) * | 2018-05-28 | 2021-11-10 | 日清フーズ株式会社 | Gel-like sauce |
| JP7236973B2 (en) * | 2019-09-27 | 2023-03-10 | 日清食品ホールディングス株式会社 | Noodles for microwave cooking |
| JP6968970B2 (en) * | 2020-03-17 | 2021-11-24 | 株式会社イートアンドホールディングス | Hot pot set, how to serve hot pot |
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