JP5662827B2 - 調味料及びその製造方法 - Google Patents
調味料及びその製造方法 Download PDFInfo
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- JP5662827B2 JP5662827B2 JP2011033195A JP2011033195A JP5662827B2 JP 5662827 B2 JP5662827 B2 JP 5662827B2 JP 2011033195 A JP2011033195 A JP 2011033195A JP 2011033195 A JP2011033195 A JP 2011033195A JP 5662827 B2 JP5662827 B2 JP 5662827B2
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- Prior art keywords
- seasoning
- vegetables
- dried vegetables
- texture
- dried
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- 235000011194 food seasoning agent Nutrition 0.000 title claims description 39
- 238000004519 manufacturing process Methods 0.000 title description 15
- 239000004615 ingredient Substances 0.000 claims description 18
- 239000002245 particle Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 239000002562 thickening agent Substances 0.000 claims description 7
- 230000000704 physical effect Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims 2
- 238000010521 absorption reaction Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 description 50
- 238000002156 mixing Methods 0.000 description 13
- 239000007788 liquid Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 238000009472 formulation Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000007665 sagging Methods 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 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
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
そうした中、従来から固形分として野菜を含有してなる調味料は種々提案されていた。
(1)乾燥野菜と、増粘剤 とを含む調味料であって、乾燥野菜の分量が、給水前状態の全重量対比で6%〜19%であり、かつ調整後の具材部が全重量対比で60%〜98%であることを特徴とする調味料(請求項1)。
(2)乾燥野菜を配合した調味料の製造方法であって、糖分を含む水性原料の一部又は全部を予め撹拌混合しBx(ブリックス)を35.0〜80.0°とした混和物を生成し、その後当該混和物に乾燥野菜を混合させることを特徴とする、乾燥野菜を配合した調味料の製造方法(請求項7)。
(3)乾燥野菜及び加工澱粉を配合した調味料の製造方法であって、糖分を含む水性原料の一部又は全部を予め撹拌混合しBx(ブリックス)を35.0〜80.0°とした混和物を生成し、その後当該混和物に乾燥野菜及び加工澱粉を混合させることを特徴とする、乾燥野菜及び加工澱粉を配合した調味料の製造方法(請求項8)。
Claims (1)
- 粒径が吸水前状態で4〜6mm径の乾燥タマネギ及び、全重量対比で0.5〜1.0%の増粘剤を含んでなる調味料であって、
前記乾燥タマネギの分量が、吸水前状態の全重量対比で12%〜17%であり、
かつ調整後の具材部が全重量対比で60%〜98%であり、Bx(ブリックス)が35.0〜80.0°であることを特徴とする、食品の上に戴置可能な物性を備えた調味料。
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2011033195A JP5662827B2 (ja) | 2011-02-18 | 2011-02-18 | 調味料及びその製造方法 |
EP23187229.2A EP4239635A3 (en) | 2010-11-22 | 2011-11-04 | Audio encoding device and method |
DK19161209.2T DK3518234T3 (da) | 2010-11-22 | 2011-11-04 | Audiokodningsindretning og fremgangsmåde |
EP19161209.2A EP3518234B1 (en) | 2010-11-22 | 2011-11-04 | Audio encoding device and method |
PT191612092T PT3518234T (pt) | 2010-11-22 | 2011-11-04 | Dispositivo e método de codificação de áudio |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2011033195A JP5662827B2 (ja) | 2011-02-18 | 2011-02-18 | 調味料及びその製造方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2012170353A JP2012170353A (ja) | 2012-09-10 |
JP5662827B2 true JP5662827B2 (ja) | 2015-02-04 |
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JP2011033195A Active JP5662827B2 (ja) | 2010-11-22 | 2011-02-18 | 調味料及びその製造方法 |
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JP (1) | JP5662827B2 (ja) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6157096B2 (ja) * | 2012-11-29 | 2017-07-05 | キユーピー株式会社 | 大根おろし入り液状調味料 |
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 |
JP6224741B2 (ja) | 2016-01-14 | 2017-11-01 | 株式会社Mizkan Holdings | 球状具材含有トッピング調味料 |
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 |
JP7085903B2 (ja) * | 2018-05-31 | 2022-06-17 | キユーピー株式会社 | 酸性液状調味料 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2822001B2 (ja) * | 1994-12-28 | 1998-11-05 | ハウス食品株式会社 | ノンオイルタイプ液状調味料 |
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 |
JP4744316B2 (ja) * | 2006-02-13 | 2011-08-10 | キッコーマン株式会社 | 生姜風味液状調味料 |
JP4925691B2 (ja) * | 2006-03-06 | 2012-05-09 | 株式会社ミツカングループ本社 | 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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- 2011-02-18 JP JP2011033195A patent/JP5662827B2/ja active Active
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