WO2020245928A1 - 食品用ソース及びその製造方法 - Google Patents

食品用ソース及びその製造方法 Download PDF

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Publication number
WO2020245928A1
WO2020245928A1 PCT/JP2019/022236 JP2019022236W WO2020245928A1 WO 2020245928 A1 WO2020245928 A1 WO 2020245928A1 JP 2019022236 W JP2019022236 W JP 2019022236W WO 2020245928 A1 WO2020245928 A1 WO 2020245928A1
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Prior art keywords
sauce
food
starch
oil
fatty acid
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PCT/JP2019/022236
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English (en)
French (fr)
Japanese (ja)
Inventor
武紀 渡辺
竜介 木村
永一 伊藤
伸美 関口
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日清フーズ株式会社
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Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to JP2021524554A priority Critical patent/JP7336515B2/ja
Priority to PCT/JP2019/022236 priority patent/WO2020245928A1/ja
Publication of WO2020245928A1 publication Critical patent/WO2020245928A1/ja

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    • 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

Definitions

  • the present invention relates to a food sauce that is eaten together with solid foodstuffs such as noodles and rice, and more specifically, to a food sauce that is not easily deteriorated by microorganisms and has an excellent texture.
  • Food sauces distributed at room temperature are usually packed in sealed containers and sterilized, such as retort treatment, so that they will not be damaged by microorganisms during the period from manufacture to eating.
  • retort treatment such as retort treatment
  • there are high temperature bacteria having an optimum growth temperature of 40 ° C. or higher for example, Moorella Thermoacetica
  • thermophiles and heat resistant bacteria for example, Moorella Thermoacetica
  • Bacteria cannot be sterilized by retort treatment. Therefore, when the distribution environment of the food source may be as high as 40 ° C. or higher, it is necessary to control the temperature so that the high temperature bacteria do not grow in the distribution process, which increases the burden of distribution cost.
  • bacteriostatic agents have been conventionally added to foods distributed in order to control microorganisms, and as bacteriostatic agents useful for controlling high temperature bacteria, bacteriostatic agents having a surface-active action such as sucrose fatty acid ester Although sex emulsifiers are used, it is known that the bacteriostatic action of bacteriostatic emulsifiers is inhibited in the presence of starch.
  • Patent Document 1 contains 99% by mass or more of amylopectin as starch used in combination with a bacteriostatic emulsifier in a favorite beverage in a sealed container such as soup, juice powder, and milkshake.
  • starch does not inhibit the bacteriostatic effect of the bacteriostatic emulsifier and improves the storage stability of the beverage.
  • Patent Document 2 in view of the fact that the bacteriostatic action of fatty acid ester is inhibited by amylose in starch in a starch-containing beverage such as corn potage soup packed in a container, starch is enzymatically decomposed to obtain starch. It has been described to reduce the amount of amylose in it.
  • Patent Document 3 describes foods containing ordinary water-soluble starch (amylose, amylopectin, dextrin, etc.), which is not a special starch containing 99% by mass or more of amylopectin, specifically, grain tea such as wheat tea. , Soup, porridge, soup powder, Chinese-style dessert and the like are described as a method of decomposing water-soluble starch and adding a bacteriostatic emulsifier to food.
  • ordinary water-soluble starch amylopectin, dextrin, etc.
  • the "starch containing 99% by mass or more of amylopectin" described in Patent Document 1 is useful as a starch used in combination with a bacteriostatic emulsifier because it does not inhibit the bacteriostatic action of the bacteriostatic emulsifier.
  • a food sauce fluid food that is eaten over a solid food
  • a solid food such as pasta. It worsens and causes problems especially in terms of texture, such as lack of unity between the sauce and solid foods.
  • Patent Document 1 does not describe a problem peculiar to such a food source.
  • a method for solving the problem of texture deterioration of the food sauce caused by the use of amylopectin-rich starch a method of adding flour such as wheat flour to the food sauce can be considered.
  • the bacteriostatic action of the bacteriostatic emulsifier may be inhibited by the starch derived from the grain flour. Due to the use of amylopectin-rich starch, food sauces that are resistant to deterioration even when placed in a relatively high-temperature distribution environment and have excellent quality such as texture have not yet been provided.
  • An object of the present invention is to provide a food sauce which is excellent in microbial safety, is not easily deteriorated even when placed in a relatively high temperature distribution environment, has good compatibility with solid foods, and has an excellent texture. ..
  • the present invention is a food source containing 0.4 to 7% by mass of starch containing 99% by mass or more of amylopectin, a fatty acid ester, and 3.5 to 15% by mass of fats and oils having a melting point of 35 ° C. or higher.
  • the present invention also comprises a mixing step of mixing starch containing 99% by mass or more of amylopectin, a fatty acid ester, and an oil / fat having a melting point of 35 ° C. or higher to obtain a mixture, and a step of heating the mixture. It is a method of manufacturing a source.
  • the food source of the present invention contains starch containing 99% by mass or more of amylopectin (hereinafter, also referred to as "amylopectin-rich starch").
  • starch is necessary in terms of imparting thickening to the sauce, and when the starch contains amylopectin-rich starch, the fatty acid ester contained in the sauce. The inconvenience that the bacteriostatic action is inhibited by starch is prevented, and it becomes possible to impart effective microbial safety to the source even against high temperature bacteria.
  • amylopectin-rich starch starch derived from a glutinous plant can be used, and one type can be used alone or two or more types can be used in combination.
  • plants that can be a source of amylopectin-rich starch include rice, wheat, corn, tapioca, and potatoes, assuming that they are glutinous seeds.
  • waxy cornstarch which is a starch derived from glutinous corn, is preferably used in the present invention as an amylopectin-rich starch because it is excellent in thickening a food sauce.
  • amylopectin-rich starch used in the present invention is typically an unmodified starch, but may be subjected to one or more treatments such as fat processing, pregelatinization, etherification, esterification, cross-linking, and oxidation. ..
  • the content of amylopectin-rich starch is 0.4 to 7% by mass, preferably 2.5 to 5% by mass, based on the total mass of the sauce. If the content of amylopectin-rich starch is too low, the characteristics of the sauce brought about by the starch may deteriorate, such as insufficient thickening of the sauce. If the content of amylopectin-rich starch is too high, the sauce may become too thick. Good quality cannot be obtained.
  • the "content of amylopectin-rich starch" referred to here takes into consideration not only the amylopectin-rich starch contained alone in the sauce but also the amylopectin-rich starch in other components contained in the sauce. The content.
  • amylopectin-rich starch is contained in the flour when, for example, the flour such as corn flour is contained in the food source (when the flour such as corn flour is used as the raw material of the food source). Corresponds to amylopectin-rich starch.
  • the food source of the present invention further contains a fatty acid ester, which is a kind of bacteriostatic emulsifier, in addition to amylopectin-rich starch. Since the food source of the present invention contains a fatty acid ester together with amylopectin-rich starch, it has excellent microbial safety due to the bacteriostatic action of the fatty acid ester, and is not easily deteriorated even when placed in a relatively high temperature distribution environment. Become.
  • sucrose fatty acid ester examples include sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like, and one of these may be used alone or in combination of two or more. ..
  • sucrose fatty acid ester is particularly preferably used in the present invention because it has a bacteriostatic effect while maintaining the flavor of food sauce.
  • the content of the fatty acid ester is preferably 0.06 to 1% by mass, more preferably 0.1 to 0.4% by mass, based on the total mass of the sauce. If the content of fatty acid ester is too low, the microbial safety of the food source may decrease and it may easily deteriorate over time, and if the content of fatty acid ester is too high, the source may be affected by the fatty acid ester. The taste may deteriorate.
  • the food sauce of the present invention further contains fats and oils having a melting point of 35 ° C. or higher (hereinafter, also referred to as "high melting point fats and oils”) in addition to amylopectin-rich starch and fatty acid ester.
  • high melting point fats and oils fats and oils having a melting point of 35 ° C. or higher
  • the food sauce has better entanglement with solid foods and also has a better melting in the mouth.
  • the melting point of fats and oils means the rising melting point based on the standard fats and oils analysis test method (2.2.4.2-1996).
  • the high melting point fat and oil used in the present invention may be composed of one kind of fat and oil, or may be composed of a plurality of kinds of fat and oil.
  • the melting point of the mixture may be 35 ° C. or higher, and therefore, a part of the fats and oils constituting the mixture may have a melting point of less than 35 ° C.
  • the melting point of the high melting point fat is preferably 37 ° C. or higher and 50 ° C. or lower.
  • the melting point of general butter is about 30 ° C.
  • fats and oils having a melting point of 35 ° C or higher examples include sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, olive oil, palm oil, palm kernel oil, rapeseed oil, rice bran oil, red flower oil, sesame oil, and capoc oil.
  • Vegetable oils such as coconut oil, flaxseed oil, corn oil, grape oil; animal oils such as beef oil, lard, fish oil, whale oil, butter and other milk oils; hardened oils and fats made from one or more of these oils
  • Processed oils and fats such as separated oils and fats and ester-exchanged oils and fats.
  • the refractory fat and oil used in the present invention may consist of one or more of these fats and oils, or in addition to one or two of these fats and oils, a general vegetable fat and oil. As a single substance, it may contain fats and oils having a melting point of less than 35 ° C.
  • a refractory fat and oil preferably used in the present invention a processed fat and oil composed of palm oil and soybean oil can be exemplified.
  • the content of the refractory fat and oil is 3.5 to 15% by mass, preferably 5 to 10% by mass, based on the total mass of the sauce. If the content of the high melting point fat and oil is too small, the deterioration of the sauce quality due to the amylopectin-rich starch may be remarkable, and if the content of the high melting point fat and oil is too large, the taste of the sauce may be deteriorated.
  • the food source of the present invention may contain a thickening polysaccharide.
  • the sauce When the food sauce contains thickening polysaccharides, the sauce is given an appropriate viscosity, and in combination with the action and effect of the high melting point fats and oils, the sauce is eaten over solid foods such as noodles and rice. Further improvement in texture can be expected, such as improvement in the sense of unity between the sauce and the solid foodstuff.
  • the thickening polysaccharide those usually used in the food field can be used without particular limitation, for example, pectin, alginic acid, alginates, guar gum, locust bean gum, tamarind gum, xanthan gum, arabic gum, glucomannan, galacto.
  • Examples include mannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, purulan, curdran, gellan gum, konjac flour, cellulose and its derivatives (carboxymethyl cellulose, microcrystalline cellulose, etc.), soybean polysaccharides, etc.
  • One type can be used alone or two or more types can be used in combination.
  • xanthan gum is particularly preferable.
  • the content of the thickening polysaccharide is preferably 0.01 to 0.3% by mass, more preferably 0.03 to 0.1% by mass, based on the total mass of the sauce. Is. If the content of the thickening polysaccharide is too low, there is little point in using it, and if the content of the thickening polysaccharide is too high, the taste of the sauce may be deteriorated.
  • the food source of the present invention typically contains water.
  • the content of water is preferably 50 to 85% by mass, more preferably 60 to 80% by mass, based on the total mass of the sauce, from the viewpoint of improving the texture and production efficiency of the food sauce. ..
  • the food sauce of the present invention may further contain other components in addition to the above-mentioned components (amylopectin-rich starch, fatty acid ester, refractory fat and oil, thickening polysaccharide, water).
  • Other ingredients include, for example, flour such as wheat flour, barley flour, rice flour; milk, fresh cream, cheese, eggs, sugar, salt, soy sauce, vinegar, spices, bouillon, consomme, acidulants, stabilizers, coloring agents, etc.
  • flour such as wheat flour, barley flour, rice flour
  • milk fresh cream, cheese, eggs, sugar, salt, soy sauce, vinegar, spices, bouillon, consomme, acidulants, stabilizers, coloring agents, etc.
  • one of these may be used alone or in combination of two or more, depending on the intended use of the food source.
  • the food sauce of the present invention may contain solid ingredients.
  • solid ingredients include meat such as chicken, pork, bacon, and pancetta; seafood such as shrimp, squid, asari, and shellfish; vegetables such as onions, carrots, peppers, and garlic; mushrooms, porcini, shiitake mushrooms, and shiitake mushrooms. Mushrooms such as, etc., and one of these can be used alone or in combination of two or more.
  • the food sauce of the present invention can be a cream-based sauce.
  • Specific examples of the cream-based sauce to which the food sauce of the present invention can be applied include, for example, white roux-based white cream sauce and carbonara sauce, tomato sauce-based tomato cream sauce, and white wine-based. Van Blanc sauce and so on.
  • the food sauce of the present invention is a cream-based sauce, it typically contains milk, whipped cream, cheese, egg yolk and the like.
  • the food source of the present invention can be a heat sterilized food source. That is, the food sauce of the present invention may be heat sterilized.
  • the heat sterilization treatment method is not limited, and a known treatment method can be used without particular limitation, and a plurality of treatment methods may be combined.
  • the conditions of the heat sterilization treatment can follow the conditions of the generally known heat sterilization treatment.
  • a retort sterilization treatment that is, "a method of sterilizing by pressurizing and heating at 120 ° C. for 4 minutes at 120 ° C. or equivalent heat in the central part of the food container" can be exemplified.
  • F 0 value is a numerical value indicative of sterilization degree of microorganism, usually based on the sterilization temperature (material temperature of the object to be sterilized product (° C.)) and retention time (min), is calculated by the following equation.
  • t is the sterilization temperature (° C.)
  • a is the holding time (minutes).
  • F 0 value 10 (t-121.1) / 10 ⁇ a
  • the food sauce of the present invention may be eaten alone as it is, but is typically eaten together with the solid food by sprinkling, mixing, painting, mixing, etc. on the solid food.
  • solid foodstuffs include noodles, rice, breads, meats, seafood, vegetables, salads and the like.
  • the food sauce of the present invention is particularly excellent in compatibility with noodles, and when eaten together with noodles, the sauce is sufficiently entwined with the noodles, and the sense of unity between the sauce and the noodles is sufficiently felt, which is good. You can get a nice texture. Therefore, the food sauce of the present invention is particularly useful for noodles.
  • the noodles to which the food sauce of the present invention can be applied are not particularly limited, and for example, noodle strings such as pasta, Chinese noodles, udon, cold barley, somen, kishimen, soba, and Okinawa soba; short noodles such as dango; Examples include noodle skins such as skins.
  • the food sauce of the present invention is particularly useful as a sauce for pasta.
  • the "pasta" here is noodles made mainly of durum semolina and durum wheat flour, and specifically, for example, long pasta such as spaghetti, short pasta such as macaroni, and flat pasta such as lasagna. Can be mentioned.
  • the food sauce of the present invention can be used for dishes that are eaten at a relatively low temperature, such as cold pasta dishes, but are eaten at a relatively high temperature, such as hot pasta dishes. Especially useful for cooking.
  • the warm pasta sauce containing amylopectin-rich starch is particularly incompatible with noodles (pasta) and lacks a sense of unity between the sauce and the noodles. According to this, even when used as a hot sauce, the sauce and noodles have a sense of unity, and a good texture can be obtained.
  • the food sauce of the present invention is preferably eaten at a product temperature of 45 to 75 ° C. in a state of being combined with solid foods, and the product temperature is 50. It is more preferable to eat at ⁇ 70 ° C.
  • the food sauce of the present invention described above can be produced by the production method of the present invention described later.
  • the production method of the present invention, which will be described later, will mainly be described with respect to the points not mentioned in the above-mentioned description of the food source of the present invention. Unless otherwise specified, the above-mentioned description of the food sauce of the present invention is appropriately applied to the production method of the present invention.
  • the production method of the present invention includes a mixing step of mixing amylopectin-rich starch, a fatty acid ester, and a refractory fat and oil to obtain a mixture, and a heating step of heating the mixture.
  • the mixing order of the raw materials is not particularly limited, and all the source raw materials including amylopectin-rich starch, fatty acid ester and high melting point fats and oils may be mixed at once, and the source raw materials to be used may be mixed in any order. It may be mixed.
  • the method for heating the mixture is not particularly limited, and examples thereof include wet heating, dry heating, and microwave heating.
  • the heating temperature (product temperature of the mixture during heating) in the heating step may be any temperature as long as the starch (amylopectin-rich starch) in the mixture is gelatinized, and is not particularly limited, but is preferably 75 to 85 ° C. ..
  • the heating time in the heating step is not particularly limited, but is preferably 3 to 5 minutes after reaching the above-mentioned preferable temperature.
  • a food sauce which is the production object of the present invention, can be obtained.
  • the sterilization step is performed after the heating step.
  • the food sauce that has undergone the heating step is filled in a container such as a bag, sealed, and the container is heated at 120 ° C. or higher for a predetermined time.
  • the mixing step preferably includes the following fat-containing liquid preparation step, homogenization step, and fat-starch mixing step.
  • fat-containing liquid preparation step preferably includes the following fat-containing liquid preparation step, homogenization step, and fat-starch mixing step.
  • a fat-containing liquid containing no amylopectin-rich starch and fatty acid ester and containing a high-melting point fat / fat is prepared (fat-containing liquid preparation step).
  • the fat-containing liquid only needs to satisfy the point that "it does not contain amylopectin-rich starch and fatty acid ester and contains high-melting-point fat and oil", and may contain at least high-melting-point fat and oil and water, and may further contain other components. I do not care.
  • the fat-containing liquid may contain the thickening polysaccharide.
  • the fat-containing liquid may be heated before the homogenization treatment described later is performed on the fat-containing liquid.
  • the fat-containing liquid may contain all of the refractory fats and oils used in the production of food sauces, or may contain only a part of them.
  • the fat-containing liquid preferably contains 70% by mass or more of the total amount of the refractory fats and oils used for producing a food source, and more preferably 80% by mass or more of the total amount. It is more preferable to contain 90% by mass or more.
  • the melting point fat and oil used as a raw material in the preparation of the fat and oil-containing liquid may be solid or liquid at normal temperature and pressure, and the form thereof does not matter.
  • the fat-containing liquid is then homogenized to obtain a homogenized liquid (homogenization step).
  • the homogenization treatment can be carried out according to a conventional method using, for example, a high-speed rotary stirrer, a colloid mill, an ultrasonic emulsifier, a shear type, an impact type, a cavitation type homogenizer, or the like.
  • a high-pressure type homogenizer it is preferable to use a high-pressure type homogenizer.
  • the rotation speed of the homogenizer in the homogenization treatment is not particularly limited, and may be appropriately adjusted according to the type of food sauce, which is the production target.
  • the pressure applied to the object to be treated (the fat-containing liquid) in the homogenization treatment is preferably 10 to 80 MPa, more preferably 20 to 60 MPa.
  • the homogenizing solution is then mixed with amylopectin-rich starch and a fatty acid ester (fat-starch mixing step).
  • fat-starch mixing step all of the raw materials other than amylopectin-rich starch and fatty acid ester and other raw materials not used in the steps prior to the step (fat-containing liquid preparation step, homogenization step) are mixed. be able to.
  • the essential raw materials amylopectin-rich starch, fatty acid ester and refractory oil / fat are not mixed at once, and first, an aqueous homogenizing treatment solution containing the refractory oil / fat is prepared. After preparation, the homogenizing solution was mixed with the remaining raw materials, so that the food sauce, which is the product of production, had a very smooth texture and a sense of unity with solid foods such as noodles. It becomes easy to present.
  • Examples 1 to 4 and Comparative Examples 1 to 4 The raw materials A shown in Table 1 below were mixed according to the formulation A in Table 1 to prepare a fat-containing liquid containing no amylopectin-rich starch and fatty acid ester and containing fat (fat-containing liquid preparation step). Next, using a high-pressure type homogenizer (manufactured by Izumi Food Machinery Co., Ltd., trade name "homogenizer”), the oil and fat-containing liquid was homogenized to obtain a homogenized liquid (homogenization step). The pressure applied to the fat-containing liquid in this homogenization treatment was 40 to 60 MPa.
  • a high-pressure type homogenizer manufactured by Izumi Food Machinery Co., Ltd., trade name "homogenizer”
  • the homogenizing treatment liquid and the raw material B (other raw materials containing amylopectin-rich starch and fatty acid ester) shown in Table 1 below are mixed (fat-starch mixing step), and the mixture is mixed with the product temperature of the mixture. It was heated to 90 ° C. (heating step) to produce carbonara sauce as a sauce for noodles.
  • 140 g of carbonara sauce was filled in a retort pouch, sealed, and retort sterilized at 121 ° C. for 15 minutes to produce a retort-sterilized carbonara sauce.
  • Amylopectin-rich starch Waxy cornstarch, manufactured by Matsutani Chemical Co., Ltd., trade name "Pine starch” -Fatty acid ester (bacteriostatic emulsifier): sucrose palmitic acid ester, manufactured by Mitsubishi Chemical Foods Co., Ltd., trade name "P-1670”
  • Oil (shortening, high melting point oil): Made by Fuji Oil (Thailand) Co., Ltd., trade name "Bakemaster”, melting point 37 °C ⁇ Oil (solid oil, high melting point oil): hydrogenated rapeseed oil, melting point 48 °C ⁇ Fats and oils (butter, non-melting point fats and oils): Commercial products, melting point 30 ° C ⁇ Fats and oils (salad oil, non-high melting point fats and oils): Commercial products ⁇ Thickening polysaccharides: Xanthan gum, manufactured by DSP
  • each example contains 3.5 to 15% by mass of high melting point fat and oil which is a fat and oil having a melting point of 35 ° C. or higher, and therefore, as compared with each comparative example which does not satisfy this, The texture of the pasta dish was excellent.
  • Examples 5 to 7 and Comparative Examples 5 to 6 A retort-sterilized carbonara sauce was produced in the same manner as described above, except that the content of amylopectin-rich starch (waxy cornstarch) in the carbonara sauce was changed, specifically, the carbonara sauce formulation was changed to formulation B in Table 1. .. Then, the texture of the pasta dish (spaghetti carbonara) was evaluated for the produced sauce in the same manner as in the above [Test Example]. The results are shown in Table 3 below.
  • each example contains 0.4 to 7% by mass of amylopectin-rich starch, and therefore has an excellent texture of pasta dishes as compared with each comparative example which does not satisfy this. It was.
  • Example 8 to 9 A retort-sterilized carbonara sauce was produced in the same manner as described above except that the type of thickening polysaccharide contained in the carbonara sauce was changed.
  • the composition of the carbonara sauce was the formulation A in Table 1. Then, the texture of the pasta dish (spaghetti carbonara) was evaluated for the produced sauce in the same manner as in the above [Test Example]. The results are shown in Table 4 below.
  • xanthan gum using xanthan gum as the thickening polysaccharide was the most highly evaluated, indicating that xanthan gum is particularly preferable as the thickening polysaccharide.
  • a food sauce having excellent microbial safety, being resistant to deterioration even when placed in a relatively high temperature distribution environment, having good compatibility with solid foodstuffs, and having an excellent texture.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)
PCT/JP2019/022236 2019-06-04 2019-06-04 食品用ソース及びその製造方法 WO2020245928A1 (ja)

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JP2021524554A JP7336515B2 (ja) 2019-06-04 2019-06-04 麺類用ソース及びその製造方法
PCT/JP2019/022236 WO2020245928A1 (ja) 2019-06-04 2019-06-04 食品用ソース及びその製造方法

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2022113328A (ja) * 2021-01-25 2022-08-04 株式会社ニップン カルボナーラ風ソース

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01174363A (ja) * 1987-12-28 1989-07-10 Kanebo Ltd 密封容器入汁粉飲料
JPH08266252A (ja) * 1995-03-30 1996-10-15 Nisshin Flour Milling Co Ltd 低粘性パスタソースの製造方法
JPH10327822A (ja) * 1997-05-30 1998-12-15 House Foods Corp ソース状食品の製造方法
JP2008092867A (ja) * 2006-10-12 2008-04-24 Toyo Seikan Kaisha Ltd 容器詰めデンプン含有飲料およびその製造方法
JP2014023520A (ja) * 2012-06-22 2014-02-06 House Foods Group Inc 容器に充填・密封された加熱殺菌処理済食品

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01174363A (ja) * 1987-12-28 1989-07-10 Kanebo Ltd 密封容器入汁粉飲料
JPH08266252A (ja) * 1995-03-30 1996-10-15 Nisshin Flour Milling Co Ltd 低粘性パスタソースの製造方法
JPH10327822A (ja) * 1997-05-30 1998-12-15 House Foods Corp ソース状食品の製造方法
JP2008092867A (ja) * 2006-10-12 2008-04-24 Toyo Seikan Kaisha Ltd 容器詰めデンプン含有飲料およびその製造方法
JP2014023520A (ja) * 2012-06-22 2014-02-06 House Foods Group Inc 容器に充填・密封された加熱殺菌処理済食品
JP2017148066A (ja) * 2012-06-22 2017-08-31 ハウス食品グループ本社株式会社 容器に充填・密封された加熱殺菌処理済食品

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2022113328A (ja) * 2021-01-25 2022-08-04 株式会社ニップン カルボナーラ風ソース
JP7637514B2 (ja) 2021-01-25 2025-02-28 株式会社ニップン カルボナーラ風ソース

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