JPH0424980B2 - - Google Patents

Info

Publication number
JPH0424980B2
JPH0424980B2 JP58239937A JP23993783A JPH0424980B2 JP H0424980 B2 JPH0424980 B2 JP H0424980B2 JP 58239937 A JP58239937 A JP 58239937A JP 23993783 A JP23993783 A JP 23993783A JP H0424980 B2 JPH0424980 B2 JP H0424980B2
Authority
JP
Japan
Prior art keywords
fats
oils
oil
water
sauce
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 - Lifetime
Application number
JP58239937A
Other languages
English (en)
Japanese (ja)
Other versions
JPS60133858A (ja
Inventor
Ryutaro Ozawa
Yutaka Goto
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Seifun Group Inc
Original Assignee
Nisshin Seifun Group Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nisshin Seifun Group Inc filed Critical Nisshin Seifun Group Inc
Priority to JP58239937A priority Critical patent/JPS60133858A/ja
Publication of JPS60133858A publication Critical patent/JPS60133858A/ja
Publication of JPH0424980B2 publication Critical patent/JPH0424980B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Seeds, Soups, And Other Foods (AREA)
JP58239937A 1983-12-21 1983-12-21 ソース類の製造法 Granted JPS60133858A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP58239937A JPS60133858A (ja) 1983-12-21 1983-12-21 ソース類の製造法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP58239937A JPS60133858A (ja) 1983-12-21 1983-12-21 ソース類の製造法

Publications (2)

Publication Number Publication Date
JPS60133858A JPS60133858A (ja) 1985-07-17
JPH0424980B2 true JPH0424980B2 (cs) 1992-04-28

Family

ID=17052036

Family Applications (1)

Application Number Title Priority Date Filing Date
JP58239937A Granted JPS60133858A (ja) 1983-12-21 1983-12-21 ソース類の製造法

Country Status (1)

Country Link
JP (1) JPS60133858A (cs)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60133857A (ja) * 1983-12-21 1985-07-17 Nisshin Flour Milling Co Ltd ソース類の製造方法
JP4749316B2 (ja) * 2006-12-08 2011-08-17 江崎グリコ株式会社 レトルト食品およびそのバターの劣化臭の防止方法
JP2011211934A (ja) * 2010-03-31 2011-10-27 House Foods Corp 加熱殺菌済み食品の製造方法
JP7279289B2 (ja) * 2017-06-16 2023-05-23 ハウス食品株式会社 容器入り液状又はペースト状食品組成物、及びその製造方法

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5898071A (ja) * 1981-12-05 1983-06-10 Q P Corp ポタ−ジユス−プの製造方法
JPS60133857A (ja) * 1983-12-21 1985-07-17 Nisshin Flour Milling Co Ltd ソース類の製造方法

Also Published As

Publication number Publication date
JPS60133858A (ja) 1985-07-17

Similar Documents

Publication Publication Date Title
JPS6140759A (ja) 食品増粘剤の製法
EP0817574B1 (en) Sauce base composition
US2203643A (en) Thickened food compositions and method for producing them
JPS6127035B2 (cs)
JPH0424980B2 (cs)
JP3280620B2 (ja) チーズ加工品の製造方法
JP3118416B2 (ja) カレー風味食品の製造方法
JPS61166386A (ja) 固形ス−プの製造方法
JP2003092985A (ja) 魚介類の肉風味改善用油中水分散型エマルション、その製造方法および加工魚肉
JPH0435146B2 (cs)
JPH0355093B2 (cs)
JP2815515B2 (ja) 調味ペースト
JPH0355092B2 (cs)
JP3737066B2 (ja) 乳原料及び乳加工原料を多く含む即席ルウの製造方法
JP3565882B2 (ja) 加熱凝固卵白入り水中油型酸性乳化食品
JPH0480670B2 (cs)
JP4680577B2 (ja) 食品素材
JPS5946582B2 (ja) 卵加工食品
JP3810542B2 (ja) ホワイトソース入りマヨネーズ
JPH0411872A (ja) ペースト状インスタントスープまたはインスタントソースの製造法
JPS626664A (ja) ペ−スト状即溶性食品
SU1648323A1 (ru) Способ получени рыбного продукта типа творога
JPH0586176B2 (cs)
JPH07284374A (ja) 卵白様凝固物及びそれを具材として用いた水中油型酸性乳化食品
JPH0331429B2 (cs)

Legal Events

Date Code Title Description
EXPY Cancellation because of completion of term