JPH07322866A - Thickened retort roux and its production - Google Patents
Thickened retort roux and its productionInfo
- Publication number
- JPH07322866A JPH07322866A JP6117219A JP11721994A JPH07322866A JP H07322866 A JPH07322866 A JP H07322866A JP 6117219 A JP6117219 A JP 6117219A JP 11721994 A JP11721994 A JP 11721994A JP H07322866 A JPH07322866 A JP H07322866A
- Authority
- JP
- Japan
- Prior art keywords
- roux
- retort
- concentrated
- weight
- xanthan gum
- 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)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、濃縮タイプのレトルト
ルウおよびその製造方法に関し、更に詳しくは濃縮タイ
プのレトルトルウに加水し加熱調理する際に、レトルト
パウチからの取り出しが容易な濃縮レトルトルウおよび
その製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a concentrated type retort roux and a method for producing the same, and more particularly to a concentrated retort roe which can be easily taken out from a retort pouch when heated and cooked in a concentrated type retort roux and its production. Regarding the method.
【０００２】[0002]
【従来の技術】従来より、各種ソース類等にキサンタン
ガムを添加してその品質を改善する技術は開発されてい
る。例えば、各種香味粉末や乾燥野菜粉末等の不溶性粉
末原料をキサンタンガム、馬鈴薯澱粉等の増粘剤、油脂
および水と均一に混合し、次いで得られた混合物をドレ
ッシング、ラーメンスープ、中華スープ等の特に粘度が
５０ｃｐ以下の低粘度のソースと混合する低粘度ソース
の製造法（特開平３−４７０５５号）がある。しかし、
この方法は、低粘度のソースを対象とするものであり、
香味粉末等の不溶性粉末原料がソースの底部に沈降しな
い低粘度ソースを提供することを目的とするものであ
る。2. Description of the Related Art Conventionally, a technique has been developed for improving the quality by adding xanthan gum to various sauces. For example, insoluble powder raw materials such as various flavor powders and dried vegetable powders are uniformly mixed with xanthan gum, a thickener such as potato starch, fats and oils, and water, and the resulting mixture is then dressed, ramen soup, especially Chinese soup, etc. There is a method for producing a low-viscosity sauce by mixing with a low-viscosity sauce having a viscosity of 50 cp or less (JP-A-3-47055). But,
This method is intended for low viscosity sources,
It is an object to provide a low-viscosity sauce in which an insoluble powder raw material such as flavor powder does not settle at the bottom of the sauce.
【０００３】また、キサンタンガム、澱粉類および食用
油脂を加熱混合して得られる液状ルウ１００重量部に対
して、粉末状混合物を６０〜１３０重量部混合してなる
顆粒状ソース、該顆粒状ソースの製造法、並びに顆粒状
ソース及び具材を配合してなる即席食品（特開平５−６
９号）がある。しかし、この発明は熱湯または沸騰水に
非常に素早く分散、溶解して粘度を生じ、調理時におけ
る作業性に極めて優れたものを提供しようとするもので
ある。Further, a granular sauce prepared by mixing 60 to 130 parts by weight of a powdery mixture with 100 parts by weight of a liquid roux obtained by heating and mixing xanthan gum, starches and edible oils and fats. Manufacturing method, and instant food prepared by mixing granular sauce and ingredients (Japanese Patent Laid-Open No. 5-6
9). However, the present invention intends to provide a product having extremely excellent workability during cooking by dispersing and dissolving in hot water or boiling water very quickly to generate viscosity.
【０００４】本発明者等は、上記したような固形タイプ
のものと液状タイプのものとの中間に位置するような濃
縮タイプで且つレトルトタイプのルウを開発すべく、濃
縮したレトルトルウを加水調理するためにレトルトパウ
チからの取り出しを行ったところ、レトルトパウチ内か
らルウを取り出すのに多大の力が必要になること、およ
び取り出した後のレトルトパウチ内にルウが残存してし
まう、という問題に遭遇した。The inventors of the present invention cook the concentrated retort trough with water in order to develop a concentrated and retort type roux that is located between the solid type and the liquid type as described above. When I took it out from the retort pouch for this purpose, I encountered a problem that it took a lot of force to take out the roux from the retort pouch and that the roux remained in the retort pouch after taking it out. did.
【０００５】本発明者等は、上記問題を解決すべく研究
を行ったところ、キサンタンガムを特定量添加すること
によって、上記問題を解決することができるという知見
を得た。The present inventors have conducted research to solve the above problems, and have found that the above problems can be solved by adding a specific amount of xanthan gum.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、上記した液
状スープや固形油脂含有成型品とは異なり、濃縮タイプ
のレトルトルウが有する問題点、すなわち濃縮タイプの
レトルトルウをレトルトパウチから取り出す際に、容易
に取り出すことができ、また、取り出した後のパウチ内
に残存するルウを極めて少なくすることができる濃縮レ
トルトルウおよびその製造方法の提供を目的とする。DISCLOSURE OF THE INVENTION The present invention is different from the above-mentioned liquid soup and solid oil-and-fat-containing molded products, and has the problem that the concentrated retort roux has, that is, it is easy to remove the concentrated retort roux from the retort pouch. It is an object of the present invention to provide a concentrated retort roux that can be taken out into a pouch and can extremely reduce the amount of roux remaining in the pouch after taken out, and a method for producing the same.
【０００７】[0007]
【課題を解決するための手段】このような本発明の目的
を達成するための構成は、以下の（１）〜（３）の技術
的手段から成る。The structure for achieving the object of the present invention comprises the following technical means (1) to (3).
【０００８】（１）濃縮レトルトルウ中にキサンタンガ
ム、グアガム、ローカストビーンガム、リン酸架橋澱粉
の１種または２種以上を０．１〜１重量％存在させるこ
とを特徴とする濃縮レトルトルウ。(1) Concentrated retort roux, wherein 0.1% to 1% by weight of one or more of xanthan gum, guar gum, locust bean gum and phosphoric acid crosslinked starch is present in the concentrated retort roux.
【０００９】（２）濃縮レトルトルウの水分含量が６０
〜７０重量％であることを特徴とする請求項１記載の濃
縮レトルトルウ。(2) The water content of the concentrated retort roux is 60.
Concentrated retort roux according to claim 1, characterized in that it is -70% by weight.
【００１０】（３）小麦粉と油とを加熱混合したルウ
に、予め焙煎処理した玉葱および適宜調味料を添加混合
し、煮込み処理を施して水分含量が６０〜７０重量％の
濃縮ルウを得た後、これをレトルトパウチに充填密封し
てレトルト処理するに当たり、濃縮ルウを充填密封する
前のいずれかの段階でキサンタンガム、グアガム、ロー
カストビーンガム、リン酸架橋澱粉の１種または２種以
上を０．１〜１重量％添加混合することを特徴とする濃
縮レトルトルウの製造方法。(3) A roast prepared by heating and mixing wheat flour and oil is mixed with a roasted onion and an appropriate seasoning, and the mixture is boiled to obtain a concentrated roux having a water content of 60 to 70% by weight. After filling and sealing this in a retort pouch and retort treatment, at least one of xanthan gum, guar gum, locust bean gum, and phosphate cross-linked starch may be added at any stage before filling and sealing the concentrated roux. A method for producing a concentrated retort roux, which comprises adding and mixing 0.1 to 1% by weight.
【００１１】以下、本発明の構成について詳細に説明す
る。本発明においては、上記したような濃縮レトルトル
ウ中にキサンタンガム、グアガム、ローカストビーンガ
ム、リン酸架橋澱粉の１種または２種以上（以下、単に
キサンタンガム等という。）を０．１〜１重量％、好ま
しくは０．３〜０．５重量％存在させることが重要であ
る。The structure of the present invention will be described in detail below. In the present invention, 0.1 to 1% by weight of xanthan gum, guar gum, locust bean gum, one or more kinds of phosphoric acid crosslinked starch (hereinafter simply referred to as xanthan gum, etc.) in the concentrated retort roux as described above. It is important to preferably exist in an amount of 0.3 to 0.5% by weight.
【００１２】濃縮ルウとは、加水調理することによって
喫食するタイプのルウ製品であって、ルウとしては例え
ばカレー、シチュー、スープ等を例示することができ
る。こうした濃縮ルウの水分含量としては、６０〜７０
重量％、更には６２〜６６重量％が好ましい。濃縮ルウ
の水分含量が６０重量％以下になってくると、コテコテ
の物性となり、超高粘性のためにキサンタンガム等の添
加効果が得難くなる傾向にある。The concentrated roux is a roux product of the type that is eaten by cooking with water, and examples of roux include curry, stew, soup and the like. The water content of such concentrated roux is 60 to 70.
%, And more preferably 62 to 66% by weight. When the water content of the concentrated roux becomes 60% by weight or less, the physical properties of trowel are obtained, and the addition effect of xanthan gum or the like tends to be difficult to obtain due to the extremely high viscosity.
【００１３】反対に濃縮ルウの水分含量が７０重量％以
上になってくると、濃縮度の低い比較的柔らかい物性の
ものになるために、あえてキサンタンガム等を添加する
までもなく、パウチからの取り出しは容易にできる。On the other hand, when the water content of the concentrated roux reaches 70% by weight or more, it becomes a relatively soft physical property with a low degree of concentration, so that it is necessary to add xanthan gum or the like and remove it from the pouch. Can easily.
【００１４】次に、濃縮レトルトルウ中にキサンタンガ
ム等を存在させる量としては、前述したごとく０．１〜
１重量％、好ましくは０．３〜０．５重量％であること
が重要である。この量が少なすぎると、本発明の目的で
あるレトルトパウチからの濃縮ルウの取り出しが困難に
なってくる。一方、この量が多くなりすぎるとレトルト
パウチからの濃縮ルウの取り出しという本発明の目的上
からは、特に問題はないが、喫食時における食感が糊っ
ぽくなるという味覚上における別の問題が発生する傾向
にある。Next, the amount of xanthan gum or the like to be present in the concentrated retort roux is 0.1 to 0.1% as described above.
It is important to be 1% by weight, preferably 0.3-0.5% by weight. If this amount is too small, it becomes difficult to remove the concentrated roux from the retort pouch, which is the object of the present invention. On the other hand, if this amount becomes too large, for the purpose of the present invention of taking out the concentrated roux from the retort pouch, there is no particular problem, but another problem in taste that the texture during eating becomes sticky. It tends to occur.
【００１５】キサンタンガム等を濃縮レトルトルウ中に
存在させる方法としては、濃縮ルウをレトルトパウチに
充填密封する前のいずれかの段階であれば特に限定され
るものではなく、たとえば、予め小麦粉に添加混合して
おいてもよく、あるいは小麦粉と固形油脂とを加熱混合
してルウを形成させる段階で添加してもよい。更には、
ルウに適宜調味剤を添加し煮込んで濃縮ルウを形成させ
る段階、あるいは形成させた濃縮ルウに添加してもよ
い。いずれの場合においても、キサンタンガム等を添加
するに際しては、予めキサンタンガム等を水に均一に分
散させておく方が、キサンタンガム等を濃縮ルウ中に均
一に分散させるという点から好ましい。The method for allowing xanthan gum or the like to be present in the concentrated retort pouch is not particularly limited as long as it is at any stage before the concentrated roux is filled and sealed in the retort pouch. For example, it is added to wheat flour in advance and mixed. It may be stored in advance, or may be added at the stage of forming a roux by heating and mixing wheat flour and solid fats and oils. Furthermore,
A seasoning may be appropriately added to the roux to boil it to form a concentrated roux, or the roux may be added to the formed roux. In any case, when xanthan gum or the like is added, it is preferable to disperse xanthan gum or the like in water in advance, from the viewpoint of uniformly dispersing xanthan gum or the like in the concentrated roux.
【００１６】また、キサンタンガム等の内でも、本発明
の効果をより効果的に達成することができるという点か
らはキサンタンガムが最も好ましい。Among xanthan gum and the like, xanthan gum is most preferable from the viewpoint that the effects of the present invention can be achieved more effectively.
【００１７】次に、濃縮ルウを得るための方法について
述べる。まず、小麦粉と固形油脂を加熱混合する。この
場合の小麦粉と固形油脂の混合比率は最終製品によって
異なり、当業者が適宜決定すればよいが、例えばカレー
ルウやシチュールウの場合は小麦粉に対し固形油脂８０
〜１２０重量％を例示することができる。固形油脂とし
ては、常温で固体であれば動植物性油脂のいずれでもよ
く、例えばラード、ヘッド、パーム硬化油等がある。Next, a method for obtaining the concentrated roux will be described. First, wheat flour and solid fats and oils are heated and mixed. In this case, the mixing ratio of wheat flour and solid oil / fat varies depending on the final product, and may be appropriately determined by those skilled in the art. For example, in the case of curry roux or stew, 80% solid oil / fat is added to wheat flour.
˜120 wt% can be exemplified. The solid fat may be any animal or vegetable fat as long as it is solid at room temperature, and examples thereof include lard, head, hardened palm oil and the like.
【００１８】よって得られたルウに適宜調味剤を添加し
煮込み処理を施して水分含量６０〜７０重量％の濃縮ル
ウを得る。調味剤としては、例えばカレールウの場合は
予め焙煎処理した玉葱、カレー粉、肉エキス、食塩、そ
の他各種調味料があり、シチュールウの場合は粉乳、肉
エキス、食塩、その他各種調味料がある。A seasoning is appropriately added to the roux thus obtained, and the roux is subjected to a simmering treatment to obtain a concentrated roux having a water content of 60 to 70% by weight. Examples of seasonings include onions, curry powder, meat extract, salt, and various other seasonings that have been roasted in advance in the case of curry roux, and milk powder, meat extract, salt, and various other seasonings in the case of stew.
【００１９】ルウの濃縮方法としては、前述したごとく
常法によって得られたルウを煮込む方法があるが、これ
以外に予め添加する水分を調節しておく方法もあり、こ
の場合、加熱調理が焦げつき等により行うことが困難で
あればレトルト処理時に加熱調理するという方法を採用
してもよい。As a method of concentrating the roux, there is a method of boiling the roux obtained by the conventional method as described above, but there is also a method of adjusting the water content to be added in advance, in which case the cooked food is charred. If it is difficult to do so due to the above reasons, a method of heating and cooking during the retort treatment may be adopted.
【００２０】レトルトパウチに濃縮ルウを添加した後に
常法によってレトルト処理する。処理条件は殺菌の目的
が達成される条件であればよく、たとえば１２１°Ｃで
２０〜２５分間という条件を例示することができる。After the concentrated roux is added to the retort pouch, the retort pouch is treated by a conventional method. The treatment condition may be any condition that achieves the purpose of sterilization, and for example, a condition of 121 ° C for 20 to 25 minutes can be exemplified.
【００２１】[0021]
【実施例１】小麦粉５０重量部とラード５０重量部を１
２５°Ｃで加熱混合して小麦粉ルウ９７重量部を得た。
これとは別に、玉葱を歩留り６０％になるまで焙煎処理
した後、当量の水を加え再び歩留り８０％になるまで煮
込み処理を施し、ペースト状にしてペースト状焙煎玉葱
を得た。よって得られたペースト状焙煎玉葱１５０重量
部およびカレー粉、肉エキス、食塩等の適宜調味剤９７
重量部を上記小麦粉ルウ１００重量部に加え、更に予め
キサンタンガム２．５重量部を均一に分散させた水３１
０重量部を加えて全体が均一になるように撹拌しながら
９５°Ｃで加熱混合して、濃縮カレールウ６５０重量部
を得た。Example 1 50 parts by weight of flour and 50 parts by weight of lard
The mixture was heated and mixed at 25 ° C to obtain 97 parts by weight of flour roux.
Separately, the onion was roasted until the yield became 60%, and then an equivalent amount of water was added and the mixture was boiled again until the yield became 80% to obtain a paste-like roasted onion. Thus obtained 150 parts by weight of roasted onion paste and an appropriate seasoning such as curry powder, meat extract and salt 97
Water 31 in which 2.5 parts by weight of xanthan gum is uniformly dispersed beforehand is added to 100 parts by weight of the above flour roux.
0 parts by weight was added, and the mixture was heated and mixed at 95 ° C. with stirring so that the whole was uniform, to obtain 650 parts by weight of concentrated curry roux.
【００２２】よって得られた濃縮カレールウ２００重量
部をレトルトパウチに充填し、１２１°Ｃで２３分間レ
トルト処理を施した。当該濃縮カレールウ中のキサンタ
ンガム含量は約０．４重量％で、水分含量は６５重量％
であった。上記方法によって得られた濃縮レトルトカレ
ールウのパウチを開封してパウチからの取り出し効果を
確認したところ、１９７．８重量部（９８．９％）の濃
縮カレールウを取り出すことができた。200 parts by weight of the concentrated curry roux thus obtained was filled in a retort pouch and subjected to retort treatment at 121 ° C. for 23 minutes. The xanthan gum content in the concentrated curry roux is about 0.4% by weight and the water content is 65% by weight.
Met. When the pouch of the concentrated retort curry roux obtained by the above method was opened and the removal effect from the pouch was confirmed, 197.8 parts by weight (98.9%) of the concentrated curry roux could be taken out.
【００２３】一方、キサンタンガムを添加しないこと以
外はすべて上記方法と同様の方法によって得られた濃縮
レトルトカレールウのパウチを開封してパウチからの取
り出し効果を確認したところ、１８６重量部（９３％）
の濃縮カレールウを取り出すことができたが、キサンタ
ンガムを添加したものよりも、パウチからの取り出し効
果は劣るものであった。On the other hand, the pouch of the concentrated retort curry roux obtained by the same method as above except that xanthan gum was not added was opened and the removal effect from the pouch was confirmed to be 186 parts by weight (93%).
It was possible to take out the concentrated curry roux, but the effect of taking out from the pouch was inferior to the case where xanthan gum was added.
【００２４】なお、パウチからの取り出し効果の確認に
ついては、パウチを開封後常法どおり絞り出し、その後
パウチを二つ折りにし、更に同方向に二つ折りにして絞
り出す方法により行った。The effect of taking out from the pouch was confirmed by a method in which the pouch was opened, squeezed out in the usual manner, then the pouch was folded in two, and further folded in the same direction.
【００２５】[0025]
【実施例２】キサンタンガムに替えてグアガム２．５重
量部を添加すること以外は、すべて実施例１と同様の方
法で濃縮レトルトカレールウを得、実施例１と同様の方
法によりパウチからの取り出し効果を確認したところ、
１９５．４重量部（９７．７％）の濃縮カレールウを取
り出すことができた。Example 2 Concentrated retort curry roux was obtained in the same manner as in Example 1 except that 2.5 parts by weight of guar gum was added instead of xanthan gum, and the effect of taking out from the pouch was obtained by the same method as in Example 1. I confirmed that
195.4 parts by weight (97.7%) of concentrated curry roux could be removed.
【００２６】[0026]
【発明の効果】本発明によると、わずかの量のキサンタ
ンガムを濃縮タイプのレトルトルウに存在させることに
より、濃縮タイプのレトルトルウをパウチから取り出し
た後、加水し加熱調理する際に、レトルトパウチから極
めて容易に取り出すことができる。従って、取り出す際
の力が弱くて済み、また、取り出し後、レトルトパウチ
内にルウが残存する量が非常に少なくなり、経済的であ
る。EFFECTS OF THE INVENTION According to the present invention, a small amount of xanthan gum is present in a concentrated type retort trough, so that when the concentrated type retort trout is taken out from the pouch and then hydrolyzed and cooked, it is extremely easy to remove the retort pouch from the retort pouch. Can be taken out. Therefore, the force required for taking out is low, and the amount of roux remaining in the retort pouch after taking out is very small, which is economical.
【００２７】そればかりでなく、常にほぼ全量を取り出
すことができるので、定量の水を添加して希釈しても、
常にほぼ同程度の希釈率を保持することができる。従っ
て、喫食する度に味覚等が変化するということがなく、
いつにても目的とする食味を味わうことができる、とい
う利点もある。Not only that, but since almost the entire amount can be taken out at all times, even if a certain amount of water is added to dilute it,
It is possible to maintain almost the same dilution rate. Therefore, the taste does not change each time you eat,
There is also an advantage that you can enjoy the desired taste at any time.
Claims (3)
グアガム、ローカストビーンガム、リン酸架橋澱粉の１
種または２種以上を０．１〜１重量％存在させることを
特徴とする濃縮レトルトルウ。1. Xanthan gum in concentrated retort roux,
Gua gum, locust bean gum, phosphate cross-linked starch 1
Concentrated retort roux, characterized in that 0.1% to 1% by weight of one or more kinds is present.
０重量％であることを特徴とする請求項１記載の濃縮レ
トルトルウ。2. The water content of the concentrated retort roux is 60 to 7.
The concentrated retort roux according to claim 1, characterized in that it is 0% by weight.
め焙煎処理した玉葱および適宜調味料を添加混合し、煮
込み処理を施して水分含量が６０〜７０重量％の濃縮ル
ウを得た後、これをレトルトパウチに充填密封してレト
ルト処理するに当たり、濃縮ルウを充填密封する前のい
ずれかの段階でキサンタンガム、グアガム、ローカスト
ビーンガム、リン酸架橋澱粉の１種または２種以上を
０．１〜１重量％添加混合することを特徴とする濃縮レ
トルトルウの製造方法。3. A roux in which wheat flour and oil are heated and mixed is mixed with a roasted onion and an appropriate seasoning, and the mixture is boiled to obtain a concentrated roux having a water content of 60 to 70% by weight. Then, in filling and sealing the retort pouch with the retort, at any stage before filling and sealing the concentrated roux, one or more of xanthan gum, guar gum, locust bean gum, and phosphoric acid cross-linked starch were dissolved. A method for producing a concentrated retort roux, which comprises adding and mixing 1 to 1% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6117219A JP2896079B2 (en) | 1994-05-30 | 1994-05-30 | Concentrated retort and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6117219A JP2896079B2 (en) | 1994-05-30 | 1994-05-30 | Concentrated retort and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07322866A true JPH07322866A (en) | 1995-12-12 |
| JP2896079B2 JP2896079B2 (en) | 1999-05-31 |
Family
ID=14706348
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6117219A Expired - Fee Related JP2896079B2 (en) | 1994-05-30 | 1994-05-30 | Concentrated retort and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2896079B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007228932A (en) * | 2006-03-03 | 2007-09-13 | Matsutani Chem Ind Ltd | Concentration-type pasty food |
| JP2009011314A (en) * | 2007-06-07 | 2009-01-22 | Ezaki Glico Co Ltd | Curry roux and method of producing the same |
| JP2012170401A (en) * | 2011-02-22 | 2012-09-10 | Ezaki Glico Co Ltd | Freeze-dried curry, and method for producing the same |
| JP2021083417A (en) * | 2019-11-29 | 2021-06-03 | ハウス食品株式会社 | Roux and freezing source |
-
1994
- 1994-05-30 JP JP6117219A patent/JP2896079B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007228932A (en) * | 2006-03-03 | 2007-09-13 | Matsutani Chem Ind Ltd | Concentration-type pasty food |
| JP2009011314A (en) * | 2007-06-07 | 2009-01-22 | Ezaki Glico Co Ltd | Curry roux and method of producing the same |
| JP2012170401A (en) * | 2011-02-22 | 2012-09-10 | Ezaki Glico Co Ltd | Freeze-dried curry, and method for producing the same |
| JP2021083417A (en) * | 2019-11-29 | 2021-06-03 | ハウス食品株式会社 | Roux and freezing source |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2896079B2 (en) | 1999-05-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH0368669B2 (en) | ||
| JP6371140B2 (en) | Liquid seasoning for cooking | |
| JP2896079B2 (en) | Concentrated retort and method for producing the same | |
| JP6785357B1 (en) | Roux manufacturing method and roux | |
| JPH0347055A (en) | Preparation of sauce having low viscosity | |
| JP6431642B1 (en) | Manufacturing method of roux | |
| JP2003052340A (en) | Method for producing retort food | |
| JP6423554B1 (en) | Manufacturing method of roux | |
| JP5131862B2 (en) | Frozen carbonara sauce using okara paste | |
| JP2969032B2 (en) | Tofu sauce for microwave cooking | |
| JP3532879B2 (en) | Method for producing roasted onions | |
| JP7027595B1 (en) | Roux manufacturing method and roux and sauce | |
| JP2002325552A (en) | Method for producing composition for seasoning, process food, or base material for process food | |
| JP2896078B2 (en) | Concentrated retort and method for producing the same | |
| CN111432655B (en) | Preparation method of sauce for noodles | |
| JP2004089074A (en) | Seasoning sauce | |
| JP7502005B2 (en) | Microwave cooking composition | |
| JP2008005757A (en) | Processed raw material for egg dish, and method for producing egg dish | |
| JP2518695B2 (en) | Retort food containing potato | |
| JP6303383B2 (en) | Bitterness imparting agent and method for producing the same | |
| JP2022043986A (en) | Roux and method for producing food | |
| JP2022163988A (en) | Composition for cooking with heat, and manufacturing method of food product | |
| JP5867866B2 (en) | Thick sauce and substrate for preparing it | |
| JPH02104260A (en) | Emulsified food of oil-in-water type | |
| JPH0129550B2 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090305 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100305 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110305 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120305 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120305 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130305 Year of fee payment: 14 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140305 Year of fee payment: 15 |
|
| 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 |
|
| LAPS | Cancellation because of no payment of annual fees |