Title:
MANUFACTURING METHOD OF SPICE PASTE SEASONING COMPOSITION
Document Type and Number:
Japanese Patent JP2021083424
Kind Code:
A
Abstract:
To provide a spice paste seasoning composition capable of feeling excellent flavor and richness of a spice, and having sufficient smoothness, excellent in-mouth meltability, excellent texture, and high separation stability.SOLUTION: A production method of a spice paste seasoning composition includes a step for heating above 60°C and mixing, a spice as much as 1 mass% or more and 70 mass% or less, a fat as much as 30 mass% or more and 99 mass% or less, which is a fat in which a solid fat contained in the fat is over 0 mass% and below 50 mass%, and water as much as 0 mass% or more and 10 mass% or less, and a step for adjusting SFC of a crude fat portion in the spice paste seasoning composition to be over 0.5% at 25°C.SELECTED DRAWING: None
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Inventors:
NAKANISHI MASATO
NAKAJIMA YUKI
SATO MASUMI
OKUMA HIROKO
YUYAMA MASAKI
ITO KENJI
SATOMI SHIGEKI
NAKAJIMA YUKI
SATO MASUMI
OKUMA HIROKO
YUYAMA MASAKI
ITO KENJI
SATOMI SHIGEKI
Application Number:
JP2019216793A
Publication Date:
June 03, 2021
Filing Date:
November 29, 2019
Export Citation:
Assignee:
HOUSE FOODS CORP
International Classes:
A23L27/10; A23L27/00
Domestic Patent References:
| JP2019122268A | 2019-07-25 | |||
| JP2016182076A | 2016-10-20 | |||
| JP2016123319A | 2016-07-11 | |||
| JP2019110927A | 2019-07-11 | |||
| JP2014030381A | 2014-02-20 | |||
| JP2000069931A | 2000-03-07 | |||
| JPH11290016A | 1999-10-26 | |||
| JP2013013395A | 2013-01-24 | |||
| JP2002101837A | 2002-04-09 |
Foreign References:
| WO2014171359A1 | 2014-10-23 | |||
| WO2019189810A1 | 2019-10-03 | |||
| WO2014084094A1 | 2014-06-05 |
Attorney, Agent or Firm:
Seiji Ohno
Yuko Matsuniya
Umeda Shinsuke
Hiroshi Morita
Tomoe Konno
Nobuto Oki
Yuko Matsuniya
Umeda Shinsuke
Hiroshi Morita
Tomoe Konno
Nobuto Oki