JPH0134028B2 - - Google Patents
Info
- Publication number
- JPH0134028B2 JPH0134028B2 JP57101257A JP10125782A JPH0134028B2 JP H0134028 B2 JPH0134028 B2 JP H0134028B2 JP 57101257 A JP57101257 A JP 57101257A JP 10125782 A JP10125782 A JP 10125782A JP H0134028 B2 JPH0134028 B2 JP H0134028B2
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- hamburger
- carrageenan
- gelatin
- added
- 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
Links
- 235000010418 carrageenan Nutrition 0.000 claims description 27
- 239000000679 carrageenan Substances 0.000 claims description 27
- 229920001525 carrageenan Polymers 0.000 claims description 27
- 229940113118 carrageenan Drugs 0.000 claims description 27
- 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 claims description 27
- 108010010803 Gelatin Proteins 0.000 claims description 26
- 229920000159 gelatin Polymers 0.000 claims description 26
- 239000008273 gelatin Substances 0.000 claims description 26
- 235000019322 gelatine Nutrition 0.000 claims description 26
- 235000011852 gelatine desserts Nutrition 0.000 claims description 26
- 235000015067 sauces Nutrition 0.000 description 68
- 235000015220 hamburgers Nutrition 0.000 description 51
- 239000000203 mixture Substances 0.000 description 13
- 230000015271 coagulation Effects 0.000 description 9
- 238000005345 coagulation Methods 0.000 description 9
- 238000010411 cooking Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000155 melt Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000005022 packaging material Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- WQZGKKKJIJFFOK-SVZMEOIVSA-N (+)-Galactose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-SVZMEOIVSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000206572 Rhodophyta Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- -1 fatty acid ester Chemical class 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- 239000000057 synthetic resin Substances 0.000 description 2
- RCMPDPZUFZOHKM-NQZVPSPJSA-N (2r,3s,4s,5r)-2,3,4,5,6-pentahydroxyhexanal;sulfuric acid Chemical compound OS(O)(=O)=O.OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)C=O RCMPDPZUFZOHKM-NQZVPSPJSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57101257A JPS58216668A (ja) | 1982-06-11 | 1982-06-11 | 肉食品上がけソ−ス組成物 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57101257A JPS58216668A (ja) | 1982-06-11 | 1982-06-11 | 肉食品上がけソ−ス組成物 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58216668A JPS58216668A (ja) | 1983-12-16 |
| JPH0134028B2 true JPH0134028B2 (fr) | 1989-07-17 |
Family
ID=14295854
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57101257A Granted JPS58216668A (ja) | 1982-06-11 | 1982-06-11 | 肉食品上がけソ−ス組成物 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58216668A (fr) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01171460A (ja) * | 1987-12-26 | 1989-07-06 | Marushin Foods:Kk | ソース入り袋詰即席ハンバーグの製造方法 |
| US4929456A (en) * | 1988-08-25 | 1990-05-29 | Kraft General Foods, Inc. | Melting tolerant sauce and seasoning particulate |
| JP3518556B2 (ja) * | 1994-05-11 | 2004-04-12 | 株式会社紀文食品 | ゲル凝固食品 |
| KR20030032322A (ko) * | 2001-10-17 | 2003-04-26 | (주)파인블루 | 열가역성 소스, 이것을 포함하는 고온가공 육제품 및이것의 제조 방법 |
| ITMO20010252A1 (it) * | 2001-12-18 | 2003-06-18 | Italia Salumi S P A | Procedimanto per preparare specialita' gastronomiche prericettate a base di carni allo stato fresco, e prodotti cosi' ottenibili |
| JP5713586B2 (ja) * | 2010-06-29 | 2015-05-07 | キユーピー株式会社 | クリームソース類の製造方法、及びそのクリームソース類を用いるトッピング又はベーカリーの製造方法 |
-
1982
- 1982-06-11 JP JP57101257A patent/JPS58216668A/ja active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58216668A (ja) | 1983-12-16 |
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