JPH11299462A - Production of acidic sauce - Google Patents
Production of acidic sauceInfo
- Publication number
- JPH11299462A JPH11299462A JP10112952A JP11295298A JPH11299462A JP H11299462 A JPH11299462 A JP H11299462A JP 10112952 A JP10112952 A JP 10112952A JP 11295298 A JP11295298 A JP 11295298A JP H11299462 A JPH11299462 A JP H11299462A
- Authority
- JP
- Japan
- Prior art keywords
- acidic
- starch
- sauce
- heating
- raw material
- 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
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 31
- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 26
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 15
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 15
- 229920000881 Modified starch Polymers 0.000 claims abstract description 6
- 239000004368 Modified starch Substances 0.000 claims abstract description 6
- 235000019426 modified starch Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 17
- 239000002253 acid Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 235000021420 balsamic vinegar Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 229910052709 silver Inorganic materials 0.000 description 1
- 239000004332 silver 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
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食感に優れ、かつ
加熱条件が変化しても粘度変化が少ない、品質が一定し
た酸性ソースの製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an acidic sauce having an excellent texture and a small change in viscosity even when heating conditions are changed.
【０００２】[0002]
【従来の技術】食品、特にソースの有する物性のなか
で、粘度は食感に極めて大きな影響を与えるものであ
る。したがって食品を大量生産、大量供給する場合に、
同一製造ロットの製品はいうに及ばず、各製造ロット毎
の製品の粘度を常に一定にコントロールすることは重要
な課題である。ところでpHの低い酸性ソースに粘度を付
与するための方法として、以下の２つが知られている。2. Description of the Related Art Among physical properties of foods, particularly sauces, viscosity has a very large effect on texture. Therefore, in the case of mass production and supply of food,
Not to mention products of the same production lot, it is an important issue to constantly control the viscosity of the product for each production lot. Incidentally, the following two methods are known as methods for imparting viscosity to an acidic source having a low pH.
【０００３】第一の方法は、キサンタンガム等の耐酸性
を有するガム類を酸性ソース用原料に添加し、所定の加
熱を行う方法である。第二の方法は、デンプンを酸性ソ
ース用原料に添加し、所定の加熱を行う方法である。[0003] The first method is a method in which an acid-resistant gum such as xanthan gum is added to a raw material for an acidic sauce, and a predetermined heating is performed. The second method is a method in which starch is added to a raw material for an acidic sauce, and predetermined heating is performed.
【０００４】[0004]
【発明が解決しようとする課題】しかしながら、キサン
タンガム等は酸性下で加熱しても加水分解され難く、粘
度付与剤として優れているが、サラッとしたきれのよい
食感を得ることができない欠点がある。However, xanthan gum and the like are hardly hydrolyzed even when heated under an acidic condition and are excellent as a viscosity-imparting agent, but have a drawback that a smooth and crisp texture cannot be obtained. is there.
【０００５】またデンプンを用いた場合、例えば８０〜
９０℃で１〜３０分間程度の酸性ソースの一般的殺菌条
件下では、デンプンのα化が不完全である。このため加
熱温度、加熱時間、pH等がわずかに相違しただけで、デ
ンプンの加水分解の程度が大きく変化して酸性ソースの
粘度が大きく変化する。工場においては、製造ロット毎
に加熱条件がわずかに変化することは不可避であるた
め、製造ロット毎に粘度にバラツキが生じ易くなり、全
製造ロットを通して一定品質の製品を得ることが困難で
ある。[0005] When starch is used, for example,
Under the general sterilizing conditions of an acidic source at 90 ° C. for about 1 to 30 minutes, pregelatinization of starch is incomplete. For this reason, even if the heating temperature, heating time, pH and the like are slightly different, the degree of hydrolysis of the starch greatly changes, and the viscosity of the acidic source greatly changes. In a factory, it is inevitable that the heating condition slightly changes for each production lot, so that the viscosity tends to vary for each production lot, and it is difficult to obtain a product of constant quality throughout all production lots.
【０００６】したがって本発明は、サラッとしたきれの
よい食感を有し、かつ加熱条件が変化しても粘度変化が
少ない、品質が一定した酸性ソースの製造方法を提供す
ることを目的とする。SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing an acidic sauce having a uniform quality, which has a smooth and crisp texture and has a small change in viscosity even when the heating conditions are changed. .
【０００７】[0007]
【課題を解決するための手段】本発明者らは上記実状に
鑑み鋭意研究した結果、特定のデンプンを用いて、通常
の酸性ソースのデンプン濃度より高濃度の酸性ソース用
原料を調製し、Ｆ0 値が４〜７０の加熱を行えば、加熱
条件がわずかに相違した場合でもデンプンのα化の程度
に変化がなく、したがって粘度変化が少ない安定した品
質で、かつサラッとしたきれのよい食感を有する酸性ソ
ースが得られることを見出し、本発明を完成させた。Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above-mentioned situation, and as a result, using a specific starch, a raw material for an acidic source having a higher concentration than the starch concentration of a normal acidic source has been prepared. If heating is performed at a value of 0 to 70, even if the heating conditions are slightly different, the degree of pregelatinization of the starch does not change, and therefore, a stable quality with little change in viscosity, and a smooth and crisp food can be obtained. It has been found that an acidic sauce having a feeling can be obtained, and the present invention has been completed.
【０００８】すなわち本発明は、酸性ソース用原料中の
デンプン含有量を３〜８重量％に調製し、次いでＦ0 値
が４〜７０の加熱を行うことを特徴とする酸性ソースの
製造方法である。[0008] That is, the present invention provides a method for producing an acidic sauce, which comprises adjusting the starch content in a raw material for an acidic sauce to 3 to 8% by weight, and then heating the mixture to an F 0 value of 4 to 70. is there.
【０００９】[0009]
【発明の実施の形態】本発明に用いることができるタピ
オカデンプンは、タピオカ生デンプンまたはタピオカ化
工デンプンのいずれでもよいが、タピオカ化工デンプン
が好ましい。タピオカ化工デンプンはタピオカ生デンプ
ンを例えばアシル化、エーテル化、リン酸架橋、カルボ
キシアルキル化、アリル化等したものが挙げられ、これ
らを１種または２種以上用いることができる。このうち
アセチル化またはリン酸架橋したものが特に好ましい。
タピオカ化工デンプンの分子量、アセチル化度、リン酸
架橋度等に特に制限はない。BEST MODE FOR CARRYING OUT THE INVENTION Tapioca starch which can be used in the present invention may be either tapioca raw starch or tapioca modified starch, but tapioca modified starch is preferred. The tapioca modified starch is obtained by, for example, acylating, etherifying, phosphoric acid cross-linking, carboxyalkylating, allylating, or the like a tapioca raw starch, and one or more of these can be used. Among them, acetylated or phosphoric acid-crosslinked ones are particularly preferred.
There is no particular limitation on the molecular weight, acetylation degree, phosphoric acid cross-linking degree, etc. of the tapioca starch.
【００１０】本発明に用いる酸性ソース用原料は、Ｆ0
値が４〜７０の加熱を行うため、通常の酸性ソース用原
料よりも高濃度のデンプンを含有する。すなわち酸性ソ
ース用原料中のデンプン含有量は、３〜８重量％、好ま
しくは５〜７重量％である。The raw material for acidic sauce used in the present invention is F 0
Since heating is performed at a value of 4 to 70, starch contains a higher concentration of starch than ordinary raw materials for acidic sauces. That is, the starch content in the raw material for acidic sauce is 3 to 8% by weight, preferably 5 to 7% by weight.
【００１１】酸性ソース用原料は、目的とする酸性ソー
スに一般的に用いられる原料を用いることができる。例
えばバルサミコ酢ソースであれば、ピクルス等の野菜
類、バルサミコ酢、調味料、油類、香辛料等を用いるこ
とができる。またフルーツソースであれば、砂糖等の糖
類、果汁、果肉類、クエン酸等の酸味料、香料等を用い
ることができる。As the raw material for the acidic source, a raw material generally used for a target acidic source can be used. For example, in the case of a balsamic vinegar sauce, vegetables such as pickles, balsamic vinegar, seasonings, oils, spices, and the like can be used. In the case of a fruit sauce, sugars such as sugar, fruit juice, pulp, acidulants such as citric acid, flavors and the like can be used.
【００１２】本発明の方法を実施するには、まずデンプ
ン、その他の原料を混合し、必要に応じて適宜加熱、撹
拌して酸性ソース用原料を調製する。なお酸性ソース用
原料のpHは、好ましくは４．３以下、特に好ましくは
４．１以下である。pHが４．３より大きいと、加熱によ
るデンプンの分解の程度が小さく、酸性ソースの食感が
重くなる場合があるからである。In order to carry out the method of the present invention, first, starch and other raw materials are mixed, and if necessary, heated and stirred to prepare raw materials for an acidic sauce. The pH of the raw material for an acidic source is preferably 4.3 or less, particularly preferably 4.1 or less. If the pH is higher than 4.3, the degree of starch decomposition by heating is small, and the texture of the acidic sauce may be heavy.
【００１３】次いで調製された酸性ソース用原料を、Ｆ
0 値が４〜７０、好ましくは４〜５０の加熱を行う。Ｆ
0 値が４〜７０であれば、Ｆ値の大きさにかかわらず、
デンプンのα化の程度がほぼ一定であるためデンプンの
加水分解の程度もほぼ一定となり、したがってほぼ一定
粘度の酸性ソースが得られる。加熱方法には、超高温滅
菌機（ＵＨＴ）、かきとり式熱交換機等を用いた連続式
加熱法と、缶、瓶、プラスチック容器等に小分けしてレ
トルト殺菌等を行うバッチ式加熱法とがあるが、そのい
ずれであってもよい。Next, the prepared raw material for acidic sauce is
Heating is performed at 0 value of 4 to 70, preferably 4 to 50. F
If the 0 value is 4 to 70, regardless of the magnitude of the F value,
Since the degree of pregelatinization of the starch is substantially constant, the degree of hydrolysis of the starch is also substantially constant, so that an acidic source having a substantially constant viscosity is obtained. As the heating method, there are a continuous heating method using an ultra-high temperature sterilizer (UHT), a scraping type heat exchanger, and the like, and a batch heating method in which retort sterilization or the like is divided into cans, bottles, plastic containers, and the like. However, any of them may be used.
【００１４】加熱終了後、連続式加熱の場合には、所定
の温度まで冷却し、所定の容器に充填することにより、
本発明の方法に係る酸性ソースが得られる。またバッチ
式加熱の場合には、所定の温度まで冷却することによ
り、本発明の方法に係る酸性ソースが得られる。After the heating is completed, in the case of continuous heating, it is cooled to a predetermined temperature and filled in a predetermined container,
An acidic source according to the method of the invention is obtained. In the case of batch heating, the acid source according to the method of the present invention is obtained by cooling to a predetermined temperature.
【００１５】[0015]
【実施例】次に実施例を示して本発明をさらに詳細に説
明するが、本発明は以下の実施例に限定されるものでは
ない。EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
【００１６】実施例１ 表１に示す配合のバルサミコ酢ソース用原料（デンプン
含有量７重量％）を１０００kg容調理釜に仕込み、撹拌
しながら８５℃に昇温した。このときのバルサミコ酢ソ
ース用原料のpHは３．８であった。これを２０００個の
レトルト用パウチに１４０ｇずつ充填し、次いでこれら
を１２０個ずつ１０群に分け、各群（第１群〜第１０
群）について雰囲気温度を１３０℃とし、該条件で１２
分間レトルト殺菌（（株）日阪製作所社製レトルト殺菌
装置ＲＣＳ−６０／１０ＲＴＧを使用）を行った。Example 1 A raw material (starch content: 7% by weight) for a balsamic vinegar sauce having the composition shown in Table 1 was charged into a 1000 kg cooking pot and heated to 85 ° C. while stirring. At this time, the pH of the raw material for the balsamic vinegar sauce was 3.8. This was filled into 2000 retort pouches in an amount of 140 g each, and then these were divided into 10 groups of 120 each, and each group (first group to 10th group) was filled.
Group), the ambient temperature was set to 130 ° C.
For 1 minute (using a retort sterilizer RCS-60 / 10RTG manufactured by Hisaka Manufacturing Co., Ltd.).
【００１７】[0017]
【表１】 [Table 1]
【００１８】比較例１ 実施例１の配合において、タピオカ化工澱粉を２０kgと
し、水を６６５kgとした以外は実施例１と同様にして、
バルサミコ酢ソース用原料（デンプン含有量２重量％）
を仕込み、撹拌しながら８５℃に昇温した。このときの
バルサミコ酢ソース用原料のpHは３．８であった。次い
でレトルト用パウチに１４０ｇずつ充填し、これらを１
２０個ずつ１０群に分け（第１１群〜第２０群）、各群
について熱水槽で９０℃、３０分の加熱を行った。なお
加熱は、熱水槽の水温が９２℃になったときに蒸気の流
通を停止し、８８℃になったときに蒸気の流通を再開す
る方法で行った。加熱終了後２５℃に冷却した。同様の
操作を残余のソース用原料を用いてさらに９回行った
（第１１群〜第２０群）。Comparative Example 1 The procedure of Example 1 was repeated except that tapioca starch was changed to 20 kg and water was changed to 665 kg.
Raw material for balsamic vinegar sauce (starch content 2% by weight)
And heated to 85 ° C. while stirring. At this time, the pH of the raw material for the balsamic vinegar sauce was 3.8. Next, the retort pouch was filled with 140 g each, and
Twenty pieces were divided into 10 groups (11th to 20th groups), and each group was heated in a hot water tank at 90 ° C. for 30 minutes. The heating was performed by a method of stopping the flow of steam when the water temperature of the hot water tank reached 92 ° C and restarting the flow of steam when the water temperature of the hot water tank reached 88 ° C. After the heating was completed, the temperature was cooled to 25 ° C. The same operation was further performed 9 times using the remaining source materials (groups 11 to 20).
【００１９】試験例１ 第１群〜第２０群について、２５℃における粘度を、Ｂ
型粘度計（（株）東京計器社製）を用い、ローターＮ
ｏ．２、１２rpm で測定した。第１群〜第１０群の各群
の加熱したＦ0 値、粘度及び第１群〜第１０群の粘度の
平均値、その標準偏差、並びに第１１群〜第２０群の各
群の粘度及び第１１群〜第２０群の粘度の平均値、その
標準偏差を表２に示す。また第１群〜第１０群、及び第
１１群〜第２０群の各ソースの食感を以下の評価基準で
評価した。結果を表２に示す。 ◎食感の評価基準 ５：非常にサラッとしたきれのよい食感を有する ４：サラッとしたきれのよい食感を有する ３：平均的な食感 ２：ややきれが悪く、重い食感 １：きれが悪く、非常に重い食感Test Example 1 For the first to twentieth groups, the viscosity at 25.degree.
Rotor viscometer (Tokyo Keiki Co., Ltd.)
o. Measured at 2,12 rpm. The heated F 0 value of each group of the first to tenth groups, the viscosity and the average value of the viscosities of the first to tenth groups, the standard deviation thereof, and the viscosities of the respective groups of the eleventh to twentieth groups Table 2 shows the average values of the viscosities of the 11th to 20th groups and their standard deviations. In addition, the texture of each source of the first to tenth groups and the eleventh to twentieth groups was evaluated according to the following evaluation criteria. Table 2 shows the results. ◎ Evaluation criteria of texture 5: Very smooth and crisp texture 4: Smooth and crisp texture 3: Average texture 2: Slightly bad and heavy texture 1 : Bad texture, very heavy texture
【００２０】[0020]
【表２】 [Table 2]
【００２１】表２より、実施例１のバルサミコ酢ソース
は優れた食感を有し、また粘度のばらつきも小さく、一
定した品質の製品であることが確認された。これに対し
比較例１のバルサミコ酢ソースは食感が実施例１の場合
より劣り、また粘度のばらつきが大きく（標準偏差が実
施例１の場合の約３．２倍）、安定した品質の製品とな
り得ないことが確認された。From Table 2, it was confirmed that the balsamic vinegar sauce of Example 1 had an excellent texture, had a small variation in viscosity, and was a product of constant quality. On the other hand, the balsamic vinegar sauce of Comparative Example 1 is inferior in texture to the case of Example 1, and has a large variation in viscosity (the standard deviation is about 3.2 times that of Example 1), and is a product of stable quality. It was confirmed that it could not be.
【００２２】比較例２〜４ 実施例１において、タピオカ化工デンプンの代りにワキ
シコーンスターチ（日本食品加工（株）、比較例２）、
アセチル化馬鈴薯デンプン（松谷化学工業（株）、パー
フェクトアミールＡＣ、比較例３）、または小麦デンプ
ン（グリコ栄養食品（株）、銀鱗、比較例４）を用いた
以外は実施例１と同様にしてレトルト殺菌を行った。Comparative Examples 2 to 4 In Example 1, waxy corn starch (Nippon Food Processing Co., Ltd., Comparative Example 2) was used instead of tapioca chemical starch.
Except that acetylated potato starch (Matsuya Chemical Industry Co., Ltd., Perfect Amir AC, Comparative Example 3) or wheat starch (Glyco Nutritional Foods Co., Ltd., silver scale, Comparative Example 4) was used in the same manner as in Example 1. Retort sterilization was performed.
【００２３】試験例２ 試験例１と同様にして、比較例２〜４のバルサミコ酢ソ
ースの粘度の平均値、その標準偏差を算出し、食感を評
価した。Test Example 2 In the same manner as in Test Example 1, the average value and the standard deviation of the viscosities of the balsamic vinegar sauces of Comparative Examples 2 to 4 were calculated, and the texture was evaluated.
【００２４】その結果、比較例２〜４はソースの粘度が
安定せず、また食感も劣っていた。As a result, in Comparative Examples 2 to 4, the viscosity of the sauce was not stable and the texture was inferior.
【００２５】[0025]
【発明の効果】本発明の方法によれば、サラッとしたき
れのよい食感を有し、かつわずかに加熱条件が変化して
も粘度変化が少ない、品質の一定した酸性ソースを得る
ことができる。According to the method of the present invention, it is possible to obtain an acidic sauce with a constant quality, which has a smooth and crisp texture and a small change in viscosity even when the heating conditions are slightly changed. it can.
Claims (3)
含有量を３〜８重量％に調製し、次いでＦ0 値が４〜７
０の加熱を行うことを特徴とする酸性ソースの製造方
法。1. A tapioca starch content in the raw material for the acid source to prepare a 3-8% by weight, then F 0 value 4-7
0. A method for producing an acidic sauce, wherein heating is performed at 0.
ンである請求項１記載の製造方法。2. The process according to claim 1, wherein the tapioca starch is a tapioca modified starch.
であることを特徴とする請求項１または２記載の製造方
法。3. The method according to claim 1, wherein the pH of the raw material for the acidic source is 4.3 or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11295298A JP3938629B2 (en) | 1998-04-23 | 1998-04-23 | Production method of acidic sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11295298A JP3938629B2 (en) | 1998-04-23 | 1998-04-23 | Production method of acidic sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11299462A true JPH11299462A (en) | 1999-11-02 |
| JP3938629B2 JP3938629B2 (en) | 2007-06-27 |
Family
ID=14599647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11295298A Expired - Fee Related JP3938629B2 (en) | 1998-04-23 | 1998-04-23 | Production method of acidic sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3938629B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014103954A (en) * | 2012-11-29 | 2014-06-09 | Q P Corp | Balsamic vinegar-like sauce |
-
1998
- 1998-04-23 JP JP11295298A patent/JP3938629B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014103954A (en) * | 2012-11-29 | 2014-06-09 | Q P Corp | Balsamic vinegar-like sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3938629B2 (en) | 2007-06-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6425872B2 (en) | Delayed gelled starch composition | |
| Moore et al. | Applications of starches in foods | |
| WO1995004082A2 (en) | Heat treated noncohesive starches and flours and process for their production | |
| CN112313340B (en) | Soluble powder and method for producing the same | |
| IE50910B1 (en) | Method for modifying texture and flavour of waxy maize starch | |
| CN106432517B (en) | Physically modified sago starch | |
| CA2847506C (en) | Thermally inhibited flours for improved retort efficiency | |
| EP0897673A2 (en) | Thermally-inhibited, subsequently enzymatically hydrolysed starches and flours | |
| US20250263506A1 (en) | Method of preparing a heat-modified starch | |
| Rapaille et al. | Modified starches | |
| WO2020036215A1 (en) | Modified starch, use thereof, and method for producing modified starch | |
| EP4225052A1 (en) | Highly soluble pea starch as replacer of maltodextrin | |
| CN107787333B (en) | starch that provides a pulpy texture | |
| US3443964A (en) | Pulpy textured food systems containing inhibited starches | |
| US3650770A (en) | Pulpy textured, starch containing food systems | |
| JPS6254460B2 (en) | ||
| JPH11299462A (en) | Production of acidic sauce | |
| US3579341A (en) | Pulpy textured food systems containing inhibited starches | |
| JP4769981B2 (en) | Concentrated paste food | |
| CN112998191B (en) | Special wheat flour | |
| JPS5871865A (en) | Preparation of liquid emulsified food | |
| RU2110932C1 (en) | Method for producing ketchup | |
| JP4744465B2 (en) | Liquid seasoning | |
| CN116529309A (en) | Highly soluble pea starch as a substitute for maltodextrin | |
| WO2023043560A1 (en) | Lower carbohydrate soup product and process for preparing a lower carbohydrate soup product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20040916 |
|
| RD02 | Notification of acceptance of power of attorney |
Free format text: JAPANESE INTERMEDIATE CODE: A7422 Effective date: 20040916 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20060601 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20060801 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20061002 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20070320 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20070323 |
|
| R150 | Certificate of patent (=grant) or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110406 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110406 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120406 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120406 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130406 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140406 Year of fee payment: 7 |
|
| LAPS | Cancellation because of no payment of annual fees |