Title:
ゲル状ソース
Document Type and Number:
Japanese Patent JP6869852
Kind Code:
B2
Abstract:
To provide a gel-like sauce that can be stored as solid at room temperature and be applied to food as it is solid, and that becomes liquid sauce by heat of the food.SOLUTION: Provided is a gel-like sauce that has a salt concentration of 5 to 20 mass%, a sugar content of 20 to 60 degrees, a gelation temperature of 40°C to 60°C, and a gel melting temperature higher than the gelation temperature and of 50°C to 70°C.SELECTED DRAWING: None
Inventors:
Kimura Ryusuke
Masafumi Higashi
Masafumi Higashi
Application Number:
JP2017165043A
Publication Date:
May 12, 2021
Filing Date:
August 30, 2017
Export Citation:
Assignee:
Nisshin Foods Inc.
International Classes:
A23L23/00; A23L29/238; A23L29/256; A23L29/269; A23L29/281
Domestic Patent References:
| JP2013543731A | ||||
| JP2011250712A | ||||
| JP2016101108A | ||||
| JP2013039101A | ||||
| JP2004081092A | ||||
| JP10136930A |
Attorney, Agent or Firm:
Alga Patent Office, a patent business corporation