WO2008111676A1 - Roux and food using the roux - Google Patents

Roux and food using the roux Download PDF

Info

Publication number
WO2008111676A1
WO2008111676A1 PCT/JP2008/054819 JP2008054819W WO2008111676A1 WO 2008111676 A1 WO2008111676 A1 WO 2008111676A1 JP 2008054819 W JP2008054819 W JP 2008054819W WO 2008111676 A1 WO2008111676 A1 WO 2008111676A1
Authority
WO
WIPO (PCT)
Prior art keywords
roux
food
immediately
refrigerated
mouth
Prior art date
Application number
PCT/JP2008/054819
Other languages
French (fr)
Japanese (ja)
Inventor
Junichi Noguchi
Kouhei Tada
Nobuyoshi Seo
Original Assignee
Fuji Oil Company, Limited
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 Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to JP2009504095A priority Critical patent/JPWO2008111676A1/en
Publication of WO2008111676A1 publication Critical patent/WO2008111676A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives

Abstract

It is intended to provide a roux and a food using this roux. It is further intended to provide a food using a roux which has a smooth dough and a soft and highly mouth-meltable texture immediately after cooking or in a cold or refrigerated state. It is furthermore intended to provide a food using a roux which has such a smooth dough and a soft and highly mouth-meltable texture as comparable to immediately after the preparation, even in the case of preserving in a refrigerated or frozen state and then reheating. By adding an emulsifier and water-soluble soybean polysaccharides to a roux, it becomes possible to obtain a food with the use of the roux which has such a smooth dough and a soft and highly mouth-meltable texture as comparable to immediately after the preparation, immediately after cooking or in a cold or refrigerated state, or even in the case of preserving in a refrigerated or frozen state and then reheating.
PCT/JP2008/054819 2007-03-14 2008-03-14 Roux and food using the roux WO2008111676A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2009504095A JPWO2008111676A1 (en) 2007-03-14 2008-03-14 Roux and food made with roux

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-064270 2007-03-14
JP2007064270 2007-03-14

Publications (1)

Publication Number Publication Date
WO2008111676A1 true WO2008111676A1 (en) 2008-09-18

Family

ID=39759604

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/054819 WO2008111676A1 (en) 2007-03-14 2008-03-14 Roux and food using the roux

Country Status (2)

Country Link
JP (1) JPWO2008111676A1 (en)
WO (1) WO2008111676A1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012039897A (en) * 2010-08-16 2012-03-01 Nisshin Foods Kk Roux for pasta sauce
JP2012085608A (en) * 2010-10-22 2012-05-10 Q P Corp Creamy retort food and method for producing the same
JP2014128229A (en) * 2012-12-28 2014-07-10 House Foods Group Inc Sauce having thickness and raw material preparing the same
JP2020162499A (en) * 2019-03-29 2020-10-08 ハウス食品株式会社 Concentrated seasoning composition

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06121922A (en) * 1992-06-16 1994-05-06 Fuji Oil Co Ltd Emulsifier and emulsion composition
JP2002272428A (en) * 2001-03-21 2002-09-24 Nisshin Foods Kk Method for producing white sauce
JP2004313122A (en) * 2003-04-18 2004-11-11 Sanei Gen Ffi Inc Method for suppressing formation of film on liquid food
WO2005027648A1 (en) * 2003-09-16 2005-03-31 Fuji Oil Company, Limited Oil-in-water emulsified composition
JP2006271343A (en) * 2005-03-30 2006-10-12 Sanei Gen Ffi Inc Solid roux and method for producing the same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06121922A (en) * 1992-06-16 1994-05-06 Fuji Oil Co Ltd Emulsifier and emulsion composition
JP2002272428A (en) * 2001-03-21 2002-09-24 Nisshin Foods Kk Method for producing white sauce
JP2004313122A (en) * 2003-04-18 2004-11-11 Sanei Gen Ffi Inc Method for suppressing formation of film on liquid food
WO2005027648A1 (en) * 2003-09-16 2005-03-31 Fuji Oil Company, Limited Oil-in-water emulsified composition
JP2006271343A (en) * 2005-03-30 2006-10-12 Sanei Gen Ffi Inc Solid roux and method for producing the same

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
ASANO H.: "Suiyosei Daizu Tatorui no Riyo - Atarashii Tenkai (NEW APPLICATION OF WATER-SOLUBLE SOYBEAN POLYSACCHARIDES)", FOOD PROCESSING AND INGREDIENTS, vol. 35, no. 8, 1 August 2000 (2000-08-01), pages 8 - 10, XP002972248 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012039897A (en) * 2010-08-16 2012-03-01 Nisshin Foods Kk Roux for pasta sauce
JP2012085608A (en) * 2010-10-22 2012-05-10 Q P Corp Creamy retort food and method for producing the same
JP2014128229A (en) * 2012-12-28 2014-07-10 House Foods Group Inc Sauce having thickness and raw material preparing the same
JP2020162499A (en) * 2019-03-29 2020-10-08 ハウス食品株式会社 Concentrated seasoning composition
JP7321737B2 (en) 2019-03-29 2023-08-07 ハウス食品株式会社 Concentrated seasoning composition

Also Published As

Publication number Publication date
JPWO2008111676A1 (en) 2010-06-24

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