JP4925691B2 - 野菜片入り液体調味料、乾燥野菜片の液体浸透方法 - Google Patents
野菜片入り液体調味料、乾燥野菜片の液体浸透方法 Download PDFInfo
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
Claims (4)
- 0.5mm以上の大きさの乾燥野菜片を固形具材として用いてなる液体調味料であって、甘味を有する糖類と、ゲル化能を有する増粘多糖類とを含有し、粘度が3000mPa・s以下であり、前記糖類の総量が調味液総量の10重量%〜25重量%であり、前記増粘多糖類の総量が調味液総量の0.01重量%以上であり、前記ゲル化能を有する増粘多糖類として、ジェランガム、カラギーナン若しくはペクチンを使用、またはキサンタンガムとガラクトマンナンとを組み合わせて使用することを特徴とする野菜片入り液体調味料。
- 前記糖類が単糖及び二糖のうちの少なくともいずれかであることを特徴とする請求項1に記載の野菜片入り液体調味料。
- 甘味を有する糖類と、ゲル化能を有する増粘多糖類とを含有させた液体に、固形具材である0.5mm以上の大きさの乾燥野菜片を接触させることにより、その乾燥野菜片の内部に前記液体を浸透させる方法であって、前記糖類の総量が調味液総量の10重量%〜25重量%であり、前記増粘多糖類の総量が調味液総量の0.01重量%以上であり、前記ゲル化能を有する増粘多糖類として、ジェランガム、カラギーナン若しくはペクチンを使用、またはキサンタンガムとガラクトマンナンとを組み合わせて使用することを特徴とした乾燥野菜片の液体浸透方法。
- 前記糖類が単糖及び二糖のうちの少なくともいずれかであることを特徴とする請求項3に記載の乾燥野菜片の液体浸透方法。
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JP2006058950A JP4925691B2 (ja) | 2006-03-06 | 2006-03-06 | 野菜片入り液体調味料、乾燥野菜片の液体浸透方法 |
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JP2007236213A JP2007236213A (ja) | 2007-09-20 |
JP4925691B2 true JP4925691B2 (ja) | 2012-05-09 |
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Families Citing this family (8)
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JP5662827B2 (ja) * | 2011-02-18 | 2015-02-04 | エバラ食品工業株式会社 | 調味料及びその製造方法 |
KR101276301B1 (ko) | 2011-06-09 | 2013-06-24 | 남찬우 | 천연조미료를 침투시킨 건조야채의 제조방법 |
JP6161270B2 (ja) * | 2012-11-30 | 2017-07-12 | キユーピー株式会社 | タマネギ具材入り調味液 |
JP6655303B2 (ja) * | 2015-06-10 | 2020-02-26 | ハウス食品株式会社 | 粒状トマト含有加熱殺菌処理済食品の製造方法 |
WO2018021391A1 (ja) * | 2016-07-27 | 2018-02-01 | 株式会社Mizkan Holdings | 具材入り液状調味料 |
JP6346231B2 (ja) * | 2016-09-16 | 2018-06-20 | 株式会社Mizkan Holdings | 具材入り液状調味料 |
JP6309121B1 (ja) | 2017-01-31 | 2018-04-11 | 株式会社Mizkan Holdings | 密閉容器入り具材含有液状調味料 |
SG11202005915WA (en) * | 2018-01-10 | 2020-07-29 | Mizkan Holdings Co Ltd | Acidic liquid seasoning containing plant-derived crushed materials |
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JPS59187762A (ja) * | 1983-04-06 | 1984-10-24 | Q P Corp | 酸性液状調味料 |
JPH01181764A (ja) * | 1988-01-14 | 1989-07-19 | Q P Corp | 液状調味料 |
JP2593353B2 (ja) * | 1989-07-14 | 1997-03-26 | ハウス食品株式会社 | 低粘度ソースの製造法 |
JP3479203B2 (ja) * | 1997-06-12 | 2003-12-15 | ライオン株式会社 | 液体調味料 |
JP5179012B2 (ja) * | 2006-02-13 | 2013-04-10 | キッコーマン株式会社 | 野菜粒子含有液状調味料の製造方法 |
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