JPS58190382A - レトルト食品の製造方法 - Google Patents
レトルト食品の製造方法Info
- Publication number
- JPS58190382A JPS58190382A JP57071842A JP7184282A JPS58190382A JP S58190382 A JPS58190382 A JP S58190382A JP 57071842 A JP57071842 A JP 57071842A JP 7184282 A JP7184282 A JP 7184282A JP S58190382 A JPS58190382 A JP S58190382A
- Authority
- JP
- Japan
- Prior art keywords
- water
- viscosity
- mfc
- curry
- comparative example
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 238000000034 method Methods 0.000 title description 2
- 238000010438 heat treatment Methods 0.000 claims description 8
- 239000001913 cellulose Substances 0.000 claims description 5
- 229920002678 cellulose Polymers 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 13
- 239000006185 dispersion Substances 0.000 description 12
- 235000021438 curry Nutrition 0.000 description 10
- 239000012530 fluid Substances 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 229920003043 Cellulose fiber Polymers 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000021056 liquid food Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000004931 aggregating effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015255 meat loaf Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012536 packaging technology Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000010415 tropism Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57071842A JPS58190382A (ja) | 1982-04-28 | 1982-04-28 | レトルト食品の製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57071842A JPS58190382A (ja) | 1982-04-28 | 1982-04-28 | レトルト食品の製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58190382A true JPS58190382A (ja) | 1983-11-07 |
| JPS6216629B2 JPS6216629B2 (enExample) | 1987-04-14 |
Family
ID=13472191
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57071842A Granted JPS58190382A (ja) | 1982-04-28 | 1982-04-28 | レトルト食品の製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58190382A (enExample) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017184621A (ja) * | 2016-03-31 | 2017-10-12 | 旭化成株式会社 | とろみを有する半固形食品及び調理食品 |
| JP2022140110A (ja) * | 2021-03-12 | 2022-09-26 | 日本製紙株式会社 | 食品用添加剤 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6933616B2 (ja) | 2018-08-29 | 2021-09-08 | 矢崎総業株式会社 | 外装体付きワイヤーハーネス及びその配索構造 |
-
1982
- 1982-04-28 JP JP57071842A patent/JPS58190382A/ja active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017184621A (ja) * | 2016-03-31 | 2017-10-12 | 旭化成株式会社 | とろみを有する半固形食品及び調理食品 |
| JP2022140110A (ja) * | 2021-03-12 | 2022-09-26 | 日本製紙株式会社 | 食品用添加剤 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6216629B2 (enExample) | 1987-04-14 |
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