JP4769981B2 - 濃縮タイプのペースト状食品 - Google Patents
濃縮タイプのペースト状食品 Download PDFInfo
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- JP4769981B2 JP4769981B2 JP2006057176A JP2006057176A JP4769981B2 JP 4769981 B2 JP4769981 B2 JP 4769981B2 JP 2006057176 A JP2006057176 A JP 2006057176A JP 2006057176 A JP2006057176 A JP 2006057176A JP 4769981 B2 JP4769981 B2 JP 4769981B2
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- 235000013305 food Nutrition 0.000 title claims description 56
- 229920002472 Starch Polymers 0.000 claims description 138
- 235000019698 starch Nutrition 0.000 claims description 136
- 239000008107 starch Substances 0.000 claims description 130
- 238000010438 heat treatment Methods 0.000 claims description 20
- 235000011837 pasties Nutrition 0.000 claims description 18
- 239000007864 aqueous solution Substances 0.000 claims description 9
- 238000011282 treatment Methods 0.000 claims description 7
- 239000007800 oxidant agent Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 41
- 235000014347 soups Nutrition 0.000 description 25
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 238000010790 dilution Methods 0.000 description 12
- 239000012895 dilution Substances 0.000 description 12
- 239000007788 liquid Substances 0.000 description 12
- 229920001592 potato starch Polymers 0.000 description 12
- 235000000346 sugar Nutrition 0.000 description 11
- 240000008042 Zea mays Species 0.000 description 10
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 10
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 10
- 235000005822 corn Nutrition 0.000 description 10
- 238000003756 stirring Methods 0.000 description 10
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 235000015067 sauces Nutrition 0.000 description 9
- 229920002261 Corn starch Polymers 0.000 description 8
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 239000008120 corn starch Substances 0.000 description 8
- 239000002002 slurry Substances 0.000 description 8
- 240000003183 Manihot esculenta Species 0.000 description 7
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 238000006467 substitution reaction Methods 0.000 description 7
- 239000002562 thickening agent Substances 0.000 description 7
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 6
- 244000017020 Ipomoea batatas Species 0.000 description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 6
- 239000008267 milk Substances 0.000 description 6
- 210000004080 milk Anatomy 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 239000005708 Sodium hypochlorite Substances 0.000 description 5
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 5
- 235000021438 curry Nutrition 0.000 description 5
- 229920001206 natural gum Polymers 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 238000007865 diluting Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 235000019503 curry powder Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013804 distarch phosphate Nutrition 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 238000006266 etherification reaction Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 230000014509 gene expression Effects 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 235000008519 pasta sauces Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 229910052938 sodium sulfate Inorganic materials 0.000 description 2
- 235000011152 sodium sulphate Nutrition 0.000 description 2
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 229920002486 Waxy potato starch Polymers 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- UKLNMMHNWFDKNT-UHFFFAOYSA-M sodium chlorite Chemical compound [Na+].[O-]Cl=O UKLNMMHNWFDKNT-UHFFFAOYSA-M 0.000 description 1
- 229960002218 sodium chlorite Drugs 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
[請求項1]
粘質付与剤として、高粘性の澱粉質100質量部に対し可溶性澱粉20〜140質量部とを含み、上記高粘性澱粉質は、その20質量%以上の割合で加工澱粉を含有し、また可溶製性澱粉は、その20質量%水溶液の粘度が30℃で15〜2500mPa・sであって、且つ85〜135℃で加熱処理してなることをと特徴とする濃縮タイプのペースト状食品。
[請求項2]
可溶性澱粉が、もち種の天然澱粉及び/又は加工澱粉を酸化剤で処理したものである請求項1に記載するペースト状食品。
[請求項3]
加熱処理が120〜135℃で20〜40分のレトルト処理である請求項1に記載するペースト状食品。
粘質付与剤中の高粘性澱粉質に対する可溶性澱粉を上記の割合とする本発明の濃縮タイプのペースト状食品は、以下のような方法で製造できる。即ち、加熱と撹拌ができる装置に、水、高粘性澱粉質と可溶性澱粉からなる粘質付与剤及びそれら以外でペースト状食品に使用されている原材料を添加して混合する。粘質付与剤以外の原材料としては、砂糖、食塩、グルタミン酸ソーダ、肉エキス、野菜エキス、乳製品、ワイン、酸味料などの調味料、パーム油、綿実油、大豆油、サラダ油、牛脂肪,豚脂肪、バター、マーガリンなど油脂類、胡椒、カレーパウダー等の香辛料、ビタミン、カルシウム、鉄、DHAなどの栄養剤を、所望の食品によって適宜選択する。
また高粘性澱粉質と可溶性澱粉を上記の通り用いる限りにおいて,所望により、デキストリン粉飴や水飴なども適宜添加する。
熱して澱粉質をある程度糊化して澱粉質の分離がおこらないようにしてレトルトパウチに充填し、熱シールをしてからレトルト装置に入れることが肝要である。
ソーダ25部を添加した以外、参考例1と同じようにして反応して得られた可溶性澱粉を試料7とし、20%水溶液の粘度を表1に記載した、
また、松谷化学工業株式会社製の馬鈴薯澱粉を原料とする可溶性澱粉である「スタビロースK」を試料8とし、20%水溶液の粘度を表1に記載した。
<取り出し(レトルト後の容器を開封後の排出)
◎:極めて容易
○:容易
△:容器への付着がやや強く、やや取り出しにくい
×:容器への付着が強く相当取り出しにくい
<希釈分散性(水で3倍に希釈後に撹拌による分散)>
◎:極めて容易に分散
○:容易に分散
△:やや分散が悪い
×:分散が悪い
<風味や口当り(希釈後のペーストで試験)>
◎:非常に良好
○:良好
△:やや悪い
×:悪い
<状態(濃縮タイプの中華スープ)>
◎:離水がなく、極めてスムーズなペースト
○:離水が無く、スムーズなペースト
△:スムーズ感はあるが、幾分離水スルペースト
×:離水が多く、もろもろ感が強い
Claims (3)
- 粘質付与剤として、高粘性の澱粉質100質量部に対し可溶性澱粉20〜140質量部とを含み、上記高粘性澱粉質は、その20質量%以上の割合で加工澱粉を含有し、また可溶性澱粉は、その20質量%水溶液の粘度が30℃で15〜2500mPa・sであって、且つ85〜135℃で加熱処理してなることを特徴とする濃縮タイプのペースト状食品。
- 可溶性澱粉が、もち種の天然澱粉及び/又は加工澱粉を酸化剤で処理したものである請求項1に記載するペースト状食品。
- 加熱処理が120〜135℃で20〜40分のレトルト処理である請求項1に記載するペースト状食品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP2006057176A JP4769981B2 (ja) | 2006-03-03 | 2006-03-03 | 濃縮タイプのペースト状食品 |
Applications Claiming Priority (1)
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JP2006057176A JP4769981B2 (ja) | 2006-03-03 | 2006-03-03 | 濃縮タイプのペースト状食品 |
Publications (2)
Publication Number | Publication Date |
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JP2007228932A JP2007228932A (ja) | 2007-09-13 |
JP4769981B2 true JP4769981B2 (ja) | 2011-09-07 |
Family
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Family Applications (1)
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JP2006057176A Active JP4769981B2 (ja) | 2006-03-03 | 2006-03-03 | 濃縮タイプのペースト状食品 |
Country Status (1)
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JP (1) | JP4769981B2 (ja) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2010068768A (ja) * | 2008-09-19 | 2010-04-02 | House Foods Corp | 容器入りペースト状調味ソースの製造方法 |
JP5951436B2 (ja) * | 2012-10-03 | 2016-07-13 | ハウス食品グループ本社株式会社 | 容器入り液状又はペースト状食品組成物の製造方法 |
JP5867866B2 (ja) * | 2012-12-28 | 2016-02-24 | ハウス食品グループ本社株式会社 | とろみのあるソース、及びそれを調製するための基材 |
JP7081991B2 (ja) * | 2018-06-15 | 2022-06-07 | 株式会社J-オイルミルズ | 食品の製造方法 |
JP6833091B1 (ja) * | 2020-06-17 | 2021-02-24 | キユーピー株式会社 | 酸性液状食品及びその製造方法 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS60203170A (ja) * | 1984-03-27 | 1985-10-14 | Nisshin Flour Milling Co Ltd | 粉末ソ−ス組成物 |
JPS6443173A (en) * | 1987-08-07 | 1989-02-15 | Kanebo Ltd | Tasteful drink sealed in container |
JP2851140B2 (ja) * | 1990-07-12 | 1999-01-27 | キユーピー株式会社 | 容器詰具入リスープの製法 |
JP2896079B2 (ja) * | 1994-05-30 | 1999-05-31 | ハウス食品株式会社 | 濃縮レトルトルウおよびその製造方法 |
JP3155703B2 (ja) * | 1996-04-22 | 2001-04-16 | ハウス食品株式会社 | カレーの製造方法 |
JP3776533B2 (ja) * | 1996-11-05 | 2006-05-17 | カゴメ株式会社 | 野菜ポタージュスープの製造方法 |
JP3274403B2 (ja) * | 1998-01-21 | 2002-04-15 | ハウス食品株式会社 | ペースト状ルウ |
-
2006
- 2006-03-03 JP JP2006057176A patent/JP4769981B2/ja active Active
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