PURPOSE: To make it possible to give delicate flavor to seasoning by blending a foaming seasoning composition liquid obtained by forcibly adding an emulsifier to an aqueous seasoning with foam to make foam the composition liquid.
CONSTITUTION: ≥0.03wt.% emulsifier (e.g. saccharide fatty acid ester) having ≥13 HLB and 0-10wt.% ethyl alcohol are added to an aqueous seasoning (e.g. noodle broth) and blended with the aqueous seasoning at a temperature not less than the melting point of emulsifier to provide the foaming seasoning liquid composition. Then the composition is housed into a vessel body 1 and the body 1 is deformed by pressing the body 1 and air 9 of head space in the body 1 is introduced through air communicating ditch 8, joint hole 7, blending chamber 10 and net 11 to a jetting hole 14 and, simultaneously, temporary pressure of air 9 in the body 1 is enhanced and the seasoning composition is jetted through path 5 having fine gap of flow pipe 6 into a hole 7 and forcibly blended with a definite amount of air jetted from a communicating ditch 8 in a blending chamber 10 and jetted through the net 11 from the tip of a jetting nozzle 15 as a dense forming seasoning liquid.
SHIGETA SHIYOUSUKE
OGURI TOMOYUKI
| JPH01108957A | 1989-04-26 | |||
| JPS6054659A | 1985-03-29 | |||
| JPS6410959A | 1989-01-13 | |||
| JPH02150249A | 1990-06-08 |