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Patent Searching and Data


Title:
METHOD FOR PRODUCING SEASONED BUTTER AND SEASONED BUTTER
Document Type and Number:
Japanese Patent JP2004187623
Kind Code:
A
Abstract:

To obtain seasoned butter with various flavors enabling completing cooking in a short time, excellent in visual sense, olfactory sense and relish comparable to cooking of a specialty store, giving no fear of buying too much and leave a remainder, expanding all kinds of variation such as adding to fried food and melting and pouring on a material, and enabling a nonprofessional person to easily make original cooking.

The seasoned butter (1) is obtained by melting a given quantity of butter (A) at low temperature, adding a main material (B) and a secondary material (C) to the melted butter, thoroughly stirring the product while cooling to make the product pasty, heating again to make the product pasty, and pouring the product into a given container so as to form the product into a given shape. The main material (B) comprises a proper quantity of onion powder, a proper quantity of grated garlic and a proper quantity of common salt and pepper. The secondary material is mixed with powder of an appropriate material.


Inventors:
Sano, Katsutaka
Application Number:
JP2002000361917
Publication Date:
July 08, 2004
Filing Date:
December 13, 2002
Export Citation:
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Assignee:
SANO KATSUTAKA
International Classes:
A23C15/14; (IPC1-7): A23C15/14
Attorney, Agent or Firm:
δΈ‰εŽŸ 靖雄