JP5579788B2 - 食品の調味方法 - Google Patents
食品の調味方法 Download PDFInfo
- Publication number
- JP5579788B2 JP5579788B2 JP2012141224A JP2012141224A JP5579788B2 JP 5579788 B2 JP5579788 B2 JP 5579788B2 JP 2012141224 A JP2012141224 A JP 2012141224A JP 2012141224 A JP2012141224 A JP 2012141224A JP 5579788 B2 JP5579788 B2 JP 5579788B2
- Authority
- JP
- Japan
- Prior art keywords
- sugar
- liquid
- sugar solution
- seasoning
- food
- 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 - Fee Related
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 102
- 235000013305 food Nutrition 0.000 title claims description 60
- 238000000034 method Methods 0.000 title claims description 33
- 239000007788 liquid Substances 0.000 claims description 145
- 238000002156 mixing Methods 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 12
- 238000010790 dilution Methods 0.000 claims description 9
- 239000012895 dilution Substances 0.000 claims description 9
- 239000000243 solution Substances 0.000 description 161
- 244000046052 Phaseolus vulgaris Species 0.000 description 37
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 36
- 238000002360 preparation method Methods 0.000 description 18
- 238000001704 evaporation Methods 0.000 description 8
- 235000012041 food component Nutrition 0.000 description 8
- 239000005417 food ingredient Substances 0.000 description 8
- 238000010411 cooking Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000012141 concentrate Substances 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- 241001107116 Castanospermum australe Species 0.000 description 2
- 235000021279 black bean Nutrition 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- 235000021264 seasoned food Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Images
Landscapes
- Beans For Foods Or Fodder (AREA)
- Seasonings (AREA)
Description
21…糖液調合槽
31…糖液濃縮槽
41…糖液混合槽
Claims (4)
- 食品原料に調味液を吸収させることによって味付けし、食品原料に吸収されなかった調味液を、次に処理する食品原料用として再利用する食品の調味方法であって、
前記食品原料に吸収されなかった調味液を2系統に配分し、一方の調味液を一定の濃度に希釈し、他方の調味液を任意の濃度に濃縮し、所定濃度となるように両調味液を混合し、該所定濃度の調味液を次の処理に使用することを特徴とする食品の調味方法。 - 前記濃縮した調味液は、前記再利用する調味液を濃縮した調味液と、別途、任意の濃度に調整された調味液とを混合することにより、任意の濃度に調整されていることを特徴とする請求項1に記載の食品の調味方法。
- 前記希釈した調味液は、再利用する調味液に希釈水を混合することにより、所定濃度、かつ、所定液量とさていることを特徴とする請求項1又は2に記載の食品の調味方法。
- 処理槽内に食品原料を装填し、前記希釈された調味液を処理槽内に注入し、その後、濃縮された調味液を処理槽内に注入することを特徴とする請求項1ないし3のいずれか一項に記載の食品の調味方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012141224A JP5579788B2 (ja) | 2012-06-22 | 2012-06-22 | 食品の調味方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2012141224A JP5579788B2 (ja) | 2012-06-22 | 2012-06-22 | 食品の調味方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2014003935A JP2014003935A (ja) | 2014-01-16 |
JP5579788B2 true JP5579788B2 (ja) | 2014-08-27 |
Family
ID=50102314
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2012141224A Expired - Fee Related JP5579788B2 (ja) | 2012-06-22 | 2012-06-22 | 食品の調味方法 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP5579788B2 (ja) |
Family Cites Families (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS54140743A (en) * | 1978-04-24 | 1979-11-01 | Ebara Mfg | Production of glucose solution with various concentration |
JPS5811984B2 (ja) * | 1979-09-11 | 1983-03-05 | 株式会社 日阪製作所 | 糖液等のたれ液循環濃縮浸漬装置 |
JPS6052798B2 (ja) * | 1983-04-08 | 1985-11-21 | 株式会社日阪製作所 | さきいかの製造方法 |
JP3352133B2 (ja) * | 1993-01-18 | 2002-12-03 | 株式会社日阪製作所 | 回転式連続浸漬釜及び回転式連続浸漬方法 |
JP3139989B2 (ja) * | 1998-03-09 | 2001-03-05 | 小野食品興業株式会社 | 加熱調理殺菌装置 |
JP3579637B2 (ja) * | 2000-07-25 | 2004-10-20 | 誠 奥村 | 冷凍濃縮を使用した浅漬けの製造方法 |
JP2010264349A (ja) * | 2009-05-12 | 2010-11-25 | Oikosu:Kk | 塩水リサイクルシステム、およびそれを利用する塩分リサイクル方法 |
JP5119311B2 (ja) * | 2010-11-01 | 2013-01-16 | 梶原工業株式会社 | 被加工物固さの測定方法及び測定装置、浸漬加工装置 |
-
2012
- 2012-06-22 JP JP2012141224A patent/JP5579788B2/ja not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JP2014003935A (ja) | 2014-01-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5579788B2 (ja) | 食品の調味方法 | |
CN107259334A (zh) | 油炸面条的制造方法以及速食杯面 | |
PH12020550624A1 (en) | Process for treating flax seeds to enhance their value as food | |
CN102940087A (zh) | 一种奶油夹心巧克力及其制备工艺 | |
NZ240327A (en) | Batch cooking; scrambled eggs; apparatus; steam injected from within a mixture of egg, water and starch | |
Thorarinsdottir et al. | The effects of presalting methods from injection to pickling, on the yields of heavily salted cod (Gadus morhua) | |
KR101956092B1 (ko) | 취반 방법 및 쌀밥 | |
KR101721886B1 (ko) | 망고코코넛 잼 제조방법 및 이에 의해 제조되는 망고코코넛 잼 | |
CN104334058A (zh) | 用于蒸煮食物的装置 | |
JPS619268A (ja) | 即席かき卵の製造方法 | |
CN104146231B (zh) | 面制品用调味料及其制备方法 | |
CN104872755A (zh) | 一种补锌饮料 | |
JP4324482B2 (ja) | 微細発泡米の加工方法及び装置 | |
US245996A (en) | Wobthy | |
CN105661360A (zh) | 一种五香低盐咸蛋速成加工技术 | |
Liu et al. | Effects of Osmotic Dehydration Vacuum-Microwave Drying on the Properties of Tilapia Fillets. | |
US11629317B2 (en) | System and method for the rapid aging of a distilled ethyl alcohol with RF energy and wood material supporting platform | |
JP2016182068A (ja) | 麺線の熱風乾燥方法 | |
JP5988925B2 (ja) | 煮豚の製造方法およびその製造装置 | |
CN106889195A (zh) | 一种咸奶油及其制作方法 | |
JP5982032B2 (ja) | 炊飯油を用いる炊飯方法 | |
CA2775526C (en) | Apparatus and method of preparing beverages | |
Kind | Aspen_Annual_Report_2017-18B_Content. indd | |
RU2021102354A (ru) | Жидкий забеливатель | |
RU2594784C1 (ru) | Способ получения хлебного кваса |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20140623 |
|
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: 20140704 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20140709 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 5579788 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
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 |
|
LAPS | Cancellation because of no payment of annual fees |