JPS60196175A - マッシュルーム入りトマトソースの製造法 - Google Patents
マッシュルーム入りトマトソースの製造法Info
- Publication number
- JPS60196175A JPS60196175A JP59053313A JP5331384A JPS60196175A JP S60196175 A JPS60196175 A JP S60196175A JP 59053313 A JP59053313 A JP 59053313A JP 5331384 A JP5331384 A JP 5331384A JP S60196175 A JPS60196175 A JP S60196175A
- Authority
- JP
- Japan
- Prior art keywords
- sauce
- tomato sauce
- pine
- specific gravity
- mushroom
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 83
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 60
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 54
- 235000001674 Agaricus brunnescens Nutrition 0.000 title abstract description 9
- 230000005484 gravity Effects 0.000 claims abstract description 29
- 241000227653 Lycopersicon Species 0.000 claims abstract 6
- 241000121220 Tricholoma matsutake Species 0.000 claims description 64
- 101100365729 Drosophila melanogaster Shrm gene Proteins 0.000 claims 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims 1
- 235000011613 Pinus brutia Nutrition 0.000 claims 1
- 241000018646 Pinus brutia Species 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 description 15
- 238000004659 sterilization and disinfection Methods 0.000 description 14
- 238000002156 mixing Methods 0.000 description 11
- 238000003756 stirring Methods 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000006866 deterioration Effects 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 238000004040 coloring Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000004443 Ricinus communis Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000015193 tomato juice Nutrition 0.000 description 2
- 235000015113 tomato pastes and purées Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 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
- 239000004278 EU approved seasoning Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000029219 regulation of pH Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59053313A JPS60196175A (ja) | 1984-03-19 | 1984-03-19 | マッシュルーム入りトマトソースの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59053313A JPS60196175A (ja) | 1984-03-19 | 1984-03-19 | マッシュルーム入りトマトソースの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60196175A true JPS60196175A (ja) | 1985-10-04 |
| JPH0464665B2 JPH0464665B2 (enrdf_load_stackoverflow) | 1992-10-15 |
Family
ID=12939228
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59053313A Granted JPS60196175A (ja) | 1984-03-19 | 1984-03-19 | マッシュルーム入りトマトソースの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60196175A (enrdf_load_stackoverflow) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077177A (zh) * | 2015-07-07 | 2015-11-25 | 西北民族大学 | 一种含有蕨麻和枸杞的清真高原牛羊肉酱及加工方法 |
| CN105077175A (zh) * | 2014-05-19 | 2015-11-25 | 东北林业大学 | 黑木耳番茄沙司 |
| JP2018023327A (ja) * | 2016-08-10 | 2018-02-15 | ポッカサッポロフード＆ビバレッジ株式会社 | きのこ含有レトルト容器入り液状食品 |
-
1984
- 1984-03-19 JP JP59053313A patent/JPS60196175A/ja active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077175A (zh) * | 2014-05-19 | 2015-11-25 | 东北林业大学 | 黑木耳番茄沙司 |
| CN105077177A (zh) * | 2015-07-07 | 2015-11-25 | 西北民族大学 | 一种含有蕨麻和枸杞的清真高原牛羊肉酱及加工方法 |
| JP2018023327A (ja) * | 2016-08-10 | 2018-02-15 | ポッカサッポロフード＆ビバレッジ株式会社 | きのこ含有レトルト容器入り液状食品 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0464665B2 (enrdf_load_stackoverflow) | 1992-10-15 |
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