JP2002101842A - Seasoning material, method for producing seasoning material and method for producing food using seasoning material - Google Patents
Seasoning material, method for producing seasoning material and method for producing food using seasoning materialInfo
- Publication number
- JP2002101842A JP2002101842A JP2000296841A JP2000296841A JP2002101842A JP 2002101842 A JP2002101842 A JP 2002101842A JP 2000296841 A JP2000296841 A JP 2000296841A JP 2000296841 A JP2000296841 A JP 2000296841A JP 2002101842 A JP2002101842 A JP 2002101842A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- producing
- mass
- seasoning material
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食品に対してまと
まった風味を提供することができる、液状、ペースト状
等の流動性調味材、該調味材の製造方法、該調味材を用
いた食品の製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid or paste-like fluid seasoning which can provide a food with a uniform flavor, a method for producing the seasoning, and a food using the seasoning. And a method for producing the same.
【０００２】[0002]
【従来の技術】一般的に、種々の食品を製造する際に
は、所望の風味や味を付与するために香辛料や調味材等
が用いられることが多い。例えば、レトルトカレーにつ
いてみると、小麦粉ルウ（小麦粉と油脂の焙煎物）、野
菜・果実ピューレ、香辛料、調味液の混合物と、調味
料、酸味料等の粉体原料の混合物とを組み合せて煮こ
み、必要に応じて野菜、牛肉等の具材を加えて、容器に
充填し、加熱殺菌処理して製造する。このような調味料
としては種々のものが知られているが、例えば、レトル
トカレーの製造方法において、調味料を他の原料と直接
混合して用いると、レトルトカレーの旨味、甘味、酸
味、塩味等がばらばらに感じられ、即ち、風味にまとま
りがないといった問題が生じ得る。従って、まとまった
風味を提供することができる調味料が望まれている。更
に、アミノ酸やペプチド等の調味料を用いる場合には、
それらが高価であることを考慮し、コスト面から少量で
高い効果を得ることも望まれる。2. Description of the Related Art Generally, when producing various foods, spices and seasonings are often used to impart a desired flavor and taste. For example, in the case of retort curry, a mixture of flour roux (roasted flour and oils and fats), vegetables and fruit puree, spices and seasoning liquid, and a mixture of powdered ingredients such as seasonings and acidulants are boiled. If necessary, ingredients such as vegetables and beef are added, filled in containers, and heat sterilized to produce. Various types of such seasonings are known.For example, in a method for producing retort curry, when a seasoning is directly mixed with other raw materials, the flavor, sweetness, acidity, and saltiness of the retort curry are used. Etc. may be felt separately, that is, there may be a problem that the flavor is not coherent. Therefore, a seasoning that can provide a concentrated flavor is desired. Furthermore, when using seasonings such as amino acids and peptides,
Considering that they are expensive, it is also desirable to obtain a high effect with a small amount in terms of cost.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、食品に対し
てまとまった風味を提供することができる調味材、該調
味材の製造方法、該調味材を用いた食品の製造方法を提
供することを目的とする。SUMMARY OF THE INVENTION The present invention provides a seasoning capable of providing a food with a uniform flavor, a method for producing the seasoning, and a method for producing a food using the seasoning. With the goal.
【０００４】[0004]
【課題を解決するための手段】本発明は、所定の調味材
について、他の原料に直接添加する前に所定の処理を施
すことにより上記課題を効率的に解決することができる
との知見に基づくものである。即ち、本発明は、水、
糖類、及びペプチドを含む材料を、９５〜１００℃
で６０〜１２０分間煮込むことを特徴とする流動性調味
材の製造方法を提供する。また、本発明は、前記製造方
法により製造した流動性調味材を提供する。更に、本発
明は、これらの流動性調味料を配合することを特徴とす
る食品の製造方法を提供する。The present invention is based on the finding that the above problem can be efficiently solved by subjecting a predetermined seasoning to a predetermined treatment before directly adding it to other raw materials. It is based on That is, the present invention relates to water,
A material containing saccharides and peptides at 95 to 100 ° C.
The present invention provides a method for producing a flowable seasoning, comprising simmering for 60 to 120 minutes. Further, the present invention provides a fluid seasoning produced by the production method. Furthermore, the present invention provides a method for producing a food, characterized by incorporating these fluid seasonings.
【０００５】[0005]
【発明の実施の形態】本発明において、流動性調味材と
は、例えば、カレー等の種々の食品に対して所望の風味
や味を付与するために用いることができる、液状物乃至
ペースト状物をいう。本発明の流動性調味材は、本発明
の第１の態様によれば、水、糖類、及びペプチド
を含む材料を、９５〜１００℃で６０〜１２０分間煮込
むことにより得ることができる。DESCRIPTION OF THE PREFERRED EMBODIMENTS In the present invention, a liquid seasoning is a liquid or pasty substance which can be used to impart a desired flavor or taste to various foods such as curry. Say. According to the first aspect of the present invention, the fluid seasoning of the present invention can be obtained by simmering a material containing water, a saccharide, and a peptide at 95 to 100 ° C for 60 to 120 minutes.
【０００６】ここで、水原料としては、水自体を単独
で添加することができ、又はタマネギ細断物等の原料由
来の水を用いることができ、タマネギ細断物由来の水を
用いるのが好ましい。ここで、タマネギ裁断物は、例え
ば、５〜２０ｍｍ角の大きさにカットしたもの、あるい
はコロイドミルやコミトロールにより磨細したものを用
いることができる。本発明においては、水原料は、処
理する材料の質量をベースとして、好ましくは６５〜８
５質量％、より好ましくは７０〜８０質量％の水分が材
料中に含まれるように用いるのがよい。また、糖類と
しては、例えば、砂糖、ブドウ糖、ハチミツ、果糖等を
用いることができる他、上記タマネギ細断物を、糖類原
料として用いることができ、また、これらの混合物を用
いることもできる。本発明において、糖類原料は、処
理する材料の質量をベースとして、好ましくは３〜３０
質量％、より好ましくは６〜２７質量％の糖類が材料中
に含まれるように用いるのがよい。尚、本発明において
は、上記タマネギ細断物を用いることにより、上記水
原料及び糖類原料の両割合を高めることができる。タ
マネギは、処理される材料の質量をベースとして、好ま
しくは３０〜７０質量％、より好ましくは３０〜４０質
量％用いるのがよい。Here, as the water raw material, water itself can be added alone, or water derived from raw materials such as onion shreds can be used, and water derived from onion shreds can be used. preferable. Here, the cut onion can be, for example, a cut into a size of 5 to 20 mm square, or a finely ground one with a colloid mill or a control roll. In the present invention, the water source is preferably 65 to 8 based on the mass of the material to be treated.
The material is preferably used so that 5% by mass, more preferably 70 to 80% by mass of water is contained in the material. In addition, as the saccharide, for example, sugar, glucose, honey, fructose and the like can be used, and the above-mentioned onion shredder can be used as a saccharide raw material, and a mixture thereof can also be used. In the present invention, the saccharide raw material is preferably 3 to 30 based on the mass of the material to be treated.
The saccharide is preferably used so that the saccharide is contained in the material by mass%, more preferably 6 to 27 mass%. In the present invention, by using the onion shreds, both the ratio of the water raw material and the saccharide raw material can be increased. Onion is preferably used in an amount of preferably from 30 to 70% by mass, more preferably from 30 to 40% by mass, based on the mass of the material to be treated.
【０００７】また、ペプチド原料としては、例えば、
酵母エキス、タンパク加水分解物、畜肉エキス等又はこ
れらの混合物を用いることができ、酵母エキスを用いる
のが好ましい。ペプチドは、処理する原料の質量をベー
スとして、例えば０．１〜８質量％含ませるのが好まし
く、より好ましくは３〜７質量％である。[0007] Further, as a peptide raw material, for example,
A yeast extract, a protein hydrolyzate, a meat extract, or a mixture thereof can be used, and it is preferable to use a yeast extract. The peptide is preferably contained, for example, in an amount of 0.1 to 8% by mass, more preferably 3 to 7% by mass, based on the mass of the raw material to be treated.
【０００８】本発明においては、前記材料に、野菜・果
実原料、例えば、トマトペースト、リンゴペースト、フ
ルーツチャツネ、野菜エキス等を用いることができ、ま
た、これらの混合物を用いることができる。野菜・果実
原料を用いる場合、処理する原料の質量をベースとし
て、例えば３〜３５質量％含ませるのが好ましく、より
好ましくは２０〜３０質量％である。In the present invention, vegetable and fruit raw materials, for example, tomato paste, apple paste, fruit chutney, vegetable extract and the like can be used as the material, and a mixture thereof can be used. When using vegetable / fruit raw materials, it is preferably contained, for example, in an amount of 3 to 35% by mass, more preferably 20 to 30% by mass, based on the mass of the raw material to be treated.
【０００９】また、本発明においては、前記材料に酸性
原料を用いることができる。酸性原料としては、例え
ば、クエン酸、リンゴ酸等を用いることができ、クエン
酸を用いるのが好ましい。本発明においては、酸性原料
を用いて製造される調味材のｐＨを、好ましくは４．４
〜５．２に調整するのがよく、より好ましくは４．５〜
５．０である。また、酸性原料を用いる場合、処理する
原料の質量をベースとして、例えば０．００５〜０．２
質量％含ませるのが好ましく、より好ましくは０．０１
〜０．１質量％である。In the present invention, an acidic raw material can be used as the material. As the acidic raw material, for example, citric acid, malic acid and the like can be used, and citric acid is preferably used. In the present invention, the pH of the seasoning produced using the acidic raw material is preferably adjusted to 4.4.
It is good to adjust to 5.2, more preferably 4.5 to
5.0. When an acidic raw material is used, for example, 0.005 to 0.2 based on the mass of the raw material to be treated.
%, More preferably 0.01% by mass.
~ 0.1% by mass.
【００１０】尚、本発明においては、ペプチド、野菜・
果実原料及び酸性原料を組み合せた混合物を用いること
ができるが、その混合物全体として、例えば、処理する
材料の質量をベースとして、好ましくは４〜４０質量
％、より好ましくは３０〜３５質量％用いるとよい。In the present invention, peptides, vegetables,
A mixture of a fruit material and an acidic material can be used, but the mixture as a whole, for example, is preferably 4 to 40% by mass, more preferably 30 to 35% by mass, based on the mass of the material to be treated. Good.
【００１１】また、本発明においては、その他の任意の
成分を適宜含ませることができる。このような任意成分
としては、例えば、ガーリック、ジンジャー、ピーナッ
ツバター、醤油等を挙げることができるが、これらは、
本発明の効果、即ち、食品に対してまとまった風味を提
供するといった効果に悪影響を及ぼさない範囲で使用す
るのがよい。また、本発明においては、塩、アミノ酸系
調味料、乳原料、香辛料を含ませないのが好ましい。上
述したような〜原料を含む材料を煮込むことにより
流動性調味材を製造する。この煮込み工程は、９５〜１
００℃で、６０〜１２０分間、好ましくは７０〜１００
分間かけて行う。Further, in the present invention, other optional components can be appropriately contained. Such optional components include, for example, garlic, ginger, peanut butter, soy sauce, and the like.
It is preferable to use it within a range that does not adversely affect the effect of the present invention, that is, the effect of providing a uniform flavor to food. Further, in the present invention, it is preferable not to contain a salt, an amino acid seasoning, a milk raw material and a spice. A liquid seasoning is produced by simmering the above-mentioned ingredients including the ingredients. This stewing process is 95-1
At 00 ° C. for 60-120 minutes, preferably 70-100
Do this for a minute.
【００１２】本発明においては、上述のようにして流動
性調味材を得ることができ、このような調味材は、例え
ば、カレー、ハッシュドビーフ、ビーフシチュー等の食
品に対して用いることができる。ここで、このような流
動性調味材を配合することによりカレーを製造する場
合、用いる流動性調味材の量は、例えば、得られるカレ
ーの質量をベースとして、１５〜５０質量％とするのが
好ましく、より好ましくは２０〜３０質量％である。ま
た、本発明の流動性調味材を用いたレトルトカレーの製
造方法について例を挙げて説明する。まず、上述のよう
にして流動性調味材を製造し、これと、他のカレー原
料、例えば、カレー粉、小麦粉、油脂、香辛料、調味料
（塩、アミノ酸系調味料）、乳原料等又はこれらの混合
物とを混合した後、９０〜１００℃で５〜２０分間煮込
む。これに所望により、野菜、肉類等の具材を加えて、
容器に充填密封し、加熱殺菌してレトルトカレーを製造
することができる。In the present invention, a fluid seasoning can be obtained as described above, and such a seasoning can be used for foods such as curry, hashed beef, and beef stew. Here, when curry is manufactured by blending such a liquid seasoning, the amount of the liquid seasoning used is, for example, 15 to 50% by mass based on the mass of the curry obtained. Preferably, it is more preferably 20 to 30% by mass. Further, a method for producing retort curry using the fluid seasoning of the present invention will be described with reference to examples. First, a fluid seasoning is produced as described above, and other curry ingredients, such as curry powder, flour, oil and fat, spices, seasonings (salts, amino acid seasonings), milk ingredients, and the like. And then simmer at 90-100 ° C for 5-20 minutes. If desired, add ingredients such as vegetables and meat,
The retort curry can be manufactured by filling and sealing a container and sterilizing by heating.
【００１３】[0013]
【発明の効果】本発明によれば、旨味、甘味、酸味、塩
味等がまとまった、つまり、すっきりとしているが、芯
となるしっかりとした旨味がある優れた風味の高品質の
調味材を提供することができる。また、このような調味
材を配合することにより、種々の食品、例えばカレー等
も同様に優れた風味とすることができる。また、比較的
高価なペプチドを比較的少量であるいは用いずに上述し
たような高品質の調味材を得ることができるためカレー
等の食品の製造コストの面でも効果的である。更に、本
発明の製造方法により得られる調味材は、流動性である
ため、食品原料に添加する際に良好に該原料中に分散さ
せることができる。According to the present invention, there is provided a high-quality seasoning with excellent flavor, which is umami, sweet, sour, salty, etc., that is, has a clear but core umami. can do. In addition, by blending such a seasoning, various foods, such as curry, can also have excellent flavor. In addition, since a high-quality seasoning as described above can be obtained with a relatively small amount or without using a relatively expensive peptide, it is also effective in terms of the cost of producing food such as curry. Furthermore, since the seasoning obtained by the production method of the present invention is fluid, it can be well dispersed in a food material when added to the food material.
【００１４】[0014]
【実施例】実施例１（調味材の製造） 以下の表１に記載の材料を、表１に記載の配合割合で加
熱鍋に投入した後、撹拌しながら９８℃で８５分間煮込
んで流動性調味材を製造した。得られた流動性調味材
は、旨味、甘味、酸味、塩味がまとまった風味、即ち、
すっきりとしているが、芯となるしっかりとした旨味が
ある優れた風味を有する高品質のものであった。また、
その調味材の水分は、６０質量％であり、糖類含量は、
３３質量％であり、ペプチド含量は、５質量％であり、
そのｐＨは、４．６であった。EXAMPLES Example 1 (Production of seasonings) The ingredients shown in Table 1 below were put into a heating pan at the mixing ratio shown in Table 1, and then boiled at 98 ° C. for 85 minutes with stirring to obtain fluidity. Seasonings were manufactured. The resulting flowable seasoning is umami, sweet, sour, salty flavor, namely,
It was of a high quality with a good taste, which was clear, but had a solid core taste. Also,
The water content of the seasoning is 60% by mass, and the sugar content is
33% by weight, the peptide content is 5% by weight,
Its pH was 4.6.
【００１５】表１ Table 1
【００１６】実施例２（レトルトカレーの製造） 実施例１で製造した調味材２０部、小麦粉ルウ１０部、
塩１部、アミノ酸系調味料２部、乳原料１部、カレーパ
ウダー１部、香辛料１部、水３８部を組み合せて９５℃
達温まで煮こみ、野菜２０部、牛肉６部の具材を加え
て、容器に充填密封し、加熱殺菌処理してレトルトカレ
ーを製造した。得られたレトルトカレーは、旨味、甘
味、酸味、塩味がまとまった風味、即ち、すっきりとし
ているが、芯となるしっかりとした旨味がある優れた風
味を有する高品質のものであった。また、本発明の流動
性調味材と他のカレー原料との混合は非常に良好なもの
であった。Example 2 (Production of Retort Curry) 20 parts of the seasoning prepared in Example 1, 10 parts of flour roast,
95 ° C by combining 1 part of salt, 2 parts of amino acid seasoning, 1 part of milk raw material, 1 part of curry powder, 1 part of spice, 38 parts of water
The mixture was boiled until reaching the temperature, and the ingredients of 20 parts of vegetables and 6 parts of beef were added. The container was filled and sealed, followed by heat sterilization to produce retort curry. The obtained retort curry was of high quality having an excellent flavor with a umami, sweet, sour, and salty taste, that is, a clear but clear core umami. Also, the mixing of the fluid seasoning of the present invention and other curry raw materials was very good.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B018 LE04 LE05 MD09 MD20 MD22 MD28 MD29 MD53 MD77 MD81 ME14 MF04 4B036 LC01 LE02 LF05 LH07 LH10 LH15 LH29 LH48 LK01 LP01 4B047 LB09 LG09 LG16 LG19 LG22 LG23 LG24 LG25 LG39 LG56 LP05 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B018 LE04 LE05 MD09 MD20 MD22 MD28 MD29 MD53 MD77 MD81 ME14 MF04 4B036 LC01 LE02 LF05 LH07 LH10 LH15 LH29 LH48 LK01 LP01 4B047 LB09 LG09 LG16 LG19 LG22 LG23 LG24 LG25 LG39 LG56 LP56
Claims (10)
料を、９５〜１００℃で６０〜１２０分間煮込むことを
特徴とする流動性調味材の製造方法。1. A method for producing a flowable seasoning, comprising simmering a material containing water, saccharides and peptides at 95 to 100 ° C. for 60 to 120 minutes.
る請求項１記載の製造方法。2. The production method according to claim 1, wherein the pH of the seasoning is 4.4 to 5.2.
含む請求項１記載の製造方法。3. The material according to claim 1, wherein the onion is 30 to 70% by mass.
The production method according to claim 1, which comprises:
含む請求項１記載の製造方法。4. The method according to claim 1, wherein the material contains 0.1 to 8% by mass of the peptide.
The production method according to claim 1, which comprises:
原料、香辛料を含まない請求項１記載の製造方法。5. The method according to claim 1, wherein the material does not contain a salt, an amino acid seasoning, a milk raw material, and a spice.
／又は酸性原料を含む請求項１記載の製造方法。6. The method according to claim 1, wherein the material further comprises a vegetable / fruit raw material and / or an acidic raw material.
ク加水分解物からなる群から選ばれる請求項１記載の製
造方法。7. The method according to claim 1, wherein the peptide is selected from the group consisting of a yeast extract and a protein hydrolyzate.
含む請求項６又は７記載の製造方法。8. The method according to claim 6, wherein the material contains citric acid as an acidic raw material.
方法により得られた流動性調味材。9. A flowable seasoning obtained by the production method according to claim 1.
ることを特徴とする食品の製造方法。10. A method for producing a food, comprising mixing the flowable seasoning according to claim 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000296841A JP3538376B2 (en) | 2000-09-28 | 2000-09-28 | Seasoning, method for producing seasoning, and method for producing food using seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000296841A JP3538376B2 (en) | 2000-09-28 | 2000-09-28 | Seasoning, method for producing seasoning, and method for producing food using seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002101842A true JP2002101842A (en) | 2002-04-09 |
| JP3538376B2 JP3538376B2 (en) | 2004-06-14 |
Family
ID=18779048
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000296841A Expired - Lifetime JP3538376B2 (en) | 2000-09-28 | 2000-09-28 | Seasoning, method for producing seasoning, and method for producing food using seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3538376B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002091855A1 (en) * | 2001-05-14 | 2002-11-21 | Kyowa Hakko Kogyo Co., Ltd. | Seasoning |
| JP2007222022A (en) * | 2006-02-21 | 2007-09-06 | Kirin Food-Tech Co Ltd | Food extract bringing food-quality improving effect, and method for producing the same |
| JP2011512142A (en) * | 2008-02-21 | 2011-04-21 | 安▲チ▼酵母股▲フェン▼有限公司 | Yeast extract, preparation method and application |
| JP2014003928A (en) * | 2012-06-22 | 2014-01-16 | House Foods Group Inc | Heat-sterilized food product filled in package and hermetically sealed, and method for producing the same |
| JP2015000009A (en) * | 2013-06-13 | 2015-01-05 | ハウス食品グループ本社株式会社 | Miso seasoning and method for manufacturing the same as well as seasoning sauce and method for manufacturing the same |
-
2000
- 2000-09-28 JP JP2000296841A patent/JP3538376B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002091855A1 (en) * | 2001-05-14 | 2002-11-21 | Kyowa Hakko Kogyo Co., Ltd. | Seasoning |
| JP2007222022A (en) * | 2006-02-21 | 2007-09-06 | Kirin Food-Tech Co Ltd | Food extract bringing food-quality improving effect, and method for producing the same |
| JP2011512142A (en) * | 2008-02-21 | 2011-04-21 | 安▲チ▼酵母股▲フェン▼有限公司 | Yeast extract, preparation method and application |
| JP2014003928A (en) * | 2012-06-22 | 2014-01-16 | House Foods Group Inc | Heat-sterilized food product filled in package and hermetically sealed, and method for producing the same |
| JP2015000009A (en) * | 2013-06-13 | 2015-01-05 | ハウス食品グループ本社株式会社 | Miso seasoning and method for manufacturing the same as well as seasoning sauce and method for manufacturing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3538376B2 (en) | 2004-06-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2454950A1 (en) | Onion extract, and process for production thereof | |
| JP6766819B2 (en) | Mayonnaise-like seasoning | |
| JP7123055B2 (en) | Frozen meat sauce manufacturing method | |
| JP3538376B2 (en) | Seasoning, method for producing seasoning, and method for producing food using seasoning | |
| JP6037451B2 (en) | Miso seasoning, seasoning sauce using the same, and production method thereof | |
| JP3602029B2 (en) | Low-oil fat roux containing heat-treated ground meat | |
| JP2019165670A (en) | Production method of seasoning | |
| JP2006081461A (en) | Retort food having slight flavor deterioration | |
| JP6098814B2 (en) | Miso seasoning and its manufacturing method, seasoning sauce and its manufacturing method | |
| JP2014003928A (en) | Heat-sterilized food product filled in package and hermetically sealed, and method for producing the same | |
| WO2021177204A1 (en) | Container-packed amber-colored onion seasoning and method for producing same | |
| JP3262756B2 (en) | Paste seasoning sauce for steamed dishes | |
| JP5861573B2 (en) | Heat-sterilized food filled and sealed in a container and method for producing the same | |
| JP2020078361A (en) | Seasoning liquid for dipping and heating food material, and manufacturing method therefor | |
| JP2747799B2 (en) | Liquid seasonings | |
| JP2014003978A (en) | Retort seasoning liquid and manufacturing method thereof | |
| JP2815516B2 (en) | Seasoning paste | |
| JP2696129B2 (en) | Liquid seasonings | |
| WO2015152023A1 (en) | Spice composition | |
| JP6052793B2 (en) | Process for producing heat-sterilized food with a fruity feel | |
| JP3909067B2 (en) | Liquid food for seasoning and method for producing the same | |
| JP2655178B2 (en) | Instant liquid curry and method for producing the same | |
| JP6303383B2 (en) | Bitterness imparting agent and method for producing the same | |
| JP2005269985A (en) | Natto heat-processed food | |
| JP6832613B2 (en) | How to make soups containing red pepper |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20040315 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20040319 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 3538376 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080326 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090326 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100326 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100326 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110326 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120326 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130326 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140326 Year of fee payment: 10 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |